Chana (chickpeas) Usli and masala pova (pova pachodi).

Recipe Type: Indian ( Konkani)                                   Yield : 4
Preparation Time: 5 mins + 7 hours (for soaking )       Cook time: 30 mins

Ingredients:

For Kabuli chana Usli:
2 Cups of Kabuli chana ( Garbanzo beans or chickpeas)
1 Tbsp Grated coconut
1 Tsp of mustard seeds
1 Tsp of asafoetida powder
2 Byadagi chilies
4 Curry leaves
2 Tsp of salt


For Masala Pova:

3 Cups of flattened rice
1/4 Cup of grated coconut
3 Tsp of sugar
1 Tsp of salt
2 Byadagi chilies
3 Tsp of coriander seeds


Method:

For Chana Usli:

1. In a pressure cooker add 2 cups of soaked kabuli chana, 4 cups of water and 1tsp of salt.
2. Switch off the gas after 5 whistles.

3. Heat a pan. Add 2 spoons of oil, mustard seeds, byadagi chilies, asafoetida and curry leaves for tempering.

4. Now add cooked Kabuli chana and salt. Cook for 3 mins. Add grated coconut  and  sugar. mix well.

For Masala Pova:

  1. In a mixer jar add byadagi chilies, coriander seeds, grated coconut, salt and sugar. Coarsely grind it.
2. In a bowl add ground masala, flattened rice. Mix well.

Heart Shaped Wheat Flour Shortbread

Recipe type: Scottish                     Yield: 6
Preparation time: 10 mins            Cook time: 20 mins
Inactive time: 30 mins

Ingredients
2 Cups of wheat flour
1 Cups of melted unsalted butter
1 1/2 Cups of sugar
2 Tbsp of water
10g of tutti fruitti

Method:

1. In a bowl add wheat flour, sugar, water and melted butter. Mix well. Make a dough.
2. Cover this dough with plastic wrap.
3. Refrigerate it for 30 mins.

4. Using heart shaped cutter. Give shape to the dough. In a baking tray covered with aluminum foil, place the shortbread doughs. Sprinkle tutti frutti on top.

5. In a 350 deg F preheated oven, bake the shortbread for 20 mins.

Lemon rice

Recipe Type: Indian                      Yield: 4
Preparation Time: 5 mins              Cook Time: 30 mins


Ingredients
1 Cup of White rice
2 Green chillies
1 Tsp of black gram (Urad dal)
1 Tsp of split bengal gram
5 Curry leaves
2 Tbsp of lemon juice
1 Tbsp of chopped coriander leaves
1 Tsp of salt
1 Tsp of mustard seeds
2 Tsp of oil

Method:

1. Cook one cup of white rice (cooking rice 20 mins is required). Keep aside.
2. Heat a pan. Now add oil, mustard seeds, black gram, split bengal gram, split green chillies and curry leaves for tempering.
3. Add cooked white rice and salt. Mix well
4. Now add lemon juice. Mix well. Garnish with coriander leaves.

Egg Rolls

 Yield: 4
Preparation Time: 10 mins            Cook time: 25 mins


Ingredients

6 Beans
1 Carrots
1 Chayote (Semebadane)
1 Potato
8 Egg Roll Wraps
2 Tsp of salt
2 Tsp of chilly powder
1 cup of vegetable oil
5 Button Mushrooms
1 Bell pepper
2 Cauliflower Florets
Rice Noodles
Method:

1. Heat a pan. Add all chopped vegetables, salt and chilly powder. Cover the lid and cook for 15 mins.
2. Place the egg roll wrap.

3. Fill the stuffing and cooked rice noodles.

4. Heat a pan which has a thick bottom. Add vegetable oil.
5. Deep fry it.
6. Serve it hot with tomato sauce.

Ricotta Cheese Rice

Recipe Type: Indian                                  Yield: 3
Preparation Time : 5 mins                         Cook Time: 40 mins

Ingredients

3/4 Cup basmati rice (cook rice separately)
Half cup of ricotta cheese
One Tomato
One onion
One fennel bulb
1/4 Cup of chopped beans
1/4 Cup of sweet corn
1/4 cup of peas
1/4 of diced carrots
1 Tsp of salt
1 Tsp of chilly powder
3 Tsp of pav bhaji masala (Indian masala)
2 Tsp of oil

Method
1. Heat a pan. Add  chopped onion and chopped fennel bulb. Fry it for 5 mins.

2. Now add chopped carrots, tomato, peas, beans and  sweetcorn. Cook it for 6 mins.

3. Add salt, chilly powder and pav bhaji masala. Now add ricotta cheese. Mix well.

4. Now add cooked basmati rice. Mix well. Cook for another 5 mins.

Blueberries Sheera

Recipe Type: Indian                    Yield: 6
Preparation Time: 5 Mins            Cook Time: 25 mins

Ingredients
1 Cup of semolina (Suji rava)
1 Cup of sugar
1/2 Tsp of cardamom powder
5 Saffron strands
1/2 Cup of blueberries
1 Cup of milk
1 Cup of water
1/2 Cup of clarified butter (ghee)
7 Cashew nuts

Method

1. Heat a non stick pan. Add semolina, ghee. Fry it in medium flame for 7 mins.
2. Now add hot milk and hot water (add it slowly).

3. Add blueberries, sugar, fried cashews and saffron. Mix well and cook for 5 mins.
4. Now add cardamom powder. Mix well. Cook for another 10 mins.

Mint - Peas Pulav

Recipe Type: Indian                               Yield : 4
Preparation Time: 20 mins                    Cook time: 25 mins

Ingredients:

1 Cup of basmati rice

2 Tomato

Half inch of ginger

3 Garlic cloves

1 Onion

1 Tsp of cumin seeds

1 Green chilly

Half bunch of mint leaves

3 Tsp of clarified butter (ghee) or oil

1 Tsp of salt

1 Tsp of chilly powder

2 1/4 cup of water

1/4 Cup of Peas
2 spring onions

Method:

1. Soak the Basmati rice for 15 mins.

2. Heat a pressure cooker pan. Add clarified butter and 1/2 tsp of cumin seeds fry for one min.

3. Now add chopped onion. Fry till it becomes transparent.

4. Now add ground masala (1/2 tsp of cumin seeds, 1 tomato, 1 green chilly, garlic cloves and ginger). Fry for 2 more mins.

5. Add mint leaves, salt, peas, 2 chopped spring onions, 1 chopped tomato and chilly powder. 

6. Add soaked basmati rice and 2 cups of water. Bring to boil. Add 1/4 cup of water.

7. Cover the lid. Switch off the gas after 3 whistles. 

8. Serve hot with raita or dal.

Appi Paysu

Recipe Type: Indian (Konkani)                    Yield: 4
Preparation time: 10 mins                             Cook time: 30 mins

Ingredients :
1/2 Cup of Maida (All purpose flour)
1/2 Cup of sugar
1 Tbsp of cardamom powder
5 stands of saffron
5 Cashew nuts
6 Raisin
1/2 Cup of Clarified butter
Pinch of salt
1Tbsp of water
2 Cups of milk

Method:

1. In a bowl add half cup of all purpose flour, little salt and 1 tbsp of water. Mix well.
2. Prepare the soft dough. Divide the dough into 4 equal portions.

3. With a rolling pin flatten the dough into a small round shape.

4. Deep fry it in clarified butter (ghee) to make puris. Chop them and keep aside.
5. Heat a pan which has a thick bottom. Add milk and bring to boil.
6. Now add sugar and chopped puris. Cook for 10 mins.

7. Now add fried cashew nuts and raisins to the pan.
8. Finally add saffron and cardamom powder. Cook for 5 more mins. 

Moong (green gram) Usli And Masala Pova.

Recipe Type: Indian ( Konkani)                                   Yield : 4
Preparation Time: 5 mins + 5 hours (for soaking )       Cook time: 30 mins

Ingredients:

For Green Gram Usli:

2 Cups of green gram
1 Tbsp Grated coconut
1 Tsp of mustard seeds
1 Tsp of asafoetida powder
2 Byadagi chilies
4 Curry leaves
2 Tsp of salt
1 Tsp of cumin seeds

For Masala Pova:

3 Cups of flattened rice
1/4 Cup of grated coconut
3 Tsp of sugar
1 Tsp of salt
2 Byadagi chilies
3 Tsp of coriander seeds


Method:

For Green gramUsli:

1. In a pressure cooker add 2 cups of soaked green gram, 4 cups of water, 1tsp of salt.
2. Switch off the gas after 2 whistles.

3. Heat a pan. Add 2 spoons of oil, mustard seeds, byadagi chilies, asafoetida, cumin seeds, curry leaves for tempering.

3. Now add cooked green gram and salt. Cook for 3 mins. Add grated coconut, sugar. mix well.

For Masala Pova:

  1. In a mixer jar add byadagi chilies, coriander seeds, grated coconut, salt, sugar. Coarsely grind it.
  2. In a bowl add ground masala, flattened rice. Mix well.

Chickpeas, Bell pepper And Spinach Masala Sandwich

Recipe Type : Indo- American         Yield: 3
Preparation Time: 10 mins +7 hours ( Soaking time)      Cook time: 40 mins.

Ingredients:

2 Cups of kabuli chana ( Garbanzo beans or chickpeas)
2 Cups of spinach (palak)
1 Bell pepper
1 Onion
1 Tomato
2 Tsp of salt
1 Tsp of cumin powder
1 Tsp of coriander seeds
1 Tsp of chilly powder
1/2 Tsp of garam masala
1 Tsp of Chana masala
2 Garlic cloves
1/2 inch of ginger

Method:

For masala preparation:
1. In a pressure cooker add 2 cups of chana. Now add 4 cups of water and 1 tsp of salt.
2. Switch off the gas after 4 whistles.
3. In a mixer jar add 1 green chilly, half chopped tomato. Grind it.
4. Heat a pan. Add 3 spoons of oil and chopped onion. Fry till the onion becomes transparent.

5. Add half of chopped tomato, chopped bell pepper and chopped spinach to the pan.

6. Now add ground masala to the pan. Now add to the pan Cumin powder, chilly powder, salt, garam masala powder and coriander powder. Cook for 5 mins.

7. Now add cooked chana. Cover the lid and cook for 10 more mins.

Toast the bread. Fill the Stuffing. Cover the masala with second slice of toasted bread.

Water melon rind rava Idli.

Recipe Type: Indian                        Yield: 3
Preparation Time: 20 mins              Cook Time: 25 mins

Ingredients:
1 Cup of idli rawa
1/4 Cup of rice flour
3 Tsp of sugar
2 Tsp of salt
1 Cup of water melon rind
Half cup of grated coconut
1/4 Tsp of baking soda
2 Tbsp of Thick butter milk or curd
1 Green chilly
1" of ginger
1 1/2 Cup of water
1 Cup of puffed Sorghum (or use puffed rice)

Method

1. In a bowl add one cup of idli rava, 1/4 cup of rice flour, salt, sugar, baking soda and butter milk or curd.

2. Grind water melon rind, puffed sorghum, green chilly, ginger and grated coconut.

3. Now mix ground water melon rind to the idli rava batter and water. Mix well.
4. Keep this batter for 15 mins. Check the consistency of the batter. It should be thick.

5. Grease the idli pan and put the  batter.  Steam it for 25 mins.

6. Serve it hot with pickle or chutney.

Baby corn manchurian

Recipe Type: Indian Chinese                          Yield: 2
Preparation Time: 15 mins                               Cook Time: 20 mins

Ingredients:
10 Baby corn
1 Onion
Half of bell pepper
2 Tsp of soya sauce
3 Tbsp of Tomato ketchup
1 Tsp of chilly sauce
1/2 Cup of rice flour
1/2 cup of corn flour
2 Tsp of chilly powder
1 Tsp of salt
1 Tbsp of coriander leaves.
1/2 cup of water
6 chopped garlic cloves

Method

In a bowl add rice flour and corn flour, salt and chilly powder. Now add half a cup of water. Mix well. Prepare a thick batter.
Dip the washed baby corn in the batter and deep fry it.

For sauce preparation:
1. Heat a pan. Add chopped onion. Fry till it becomes transparent.

2. Now add chopped bell pepper and garlic cloves. Fry for 3 mins.
3. Add soya sauce, tomato ketchup and chilly sauce. Mix well.

4. Finally add fried baby corn. Cook for another 3 mins.
5. Garnish with coriander leaves.

Kadgi Chakko (Raw Jackfruit Sabji)

Recipe Type: Indian (Konkani)                        Yield: 4
Preparation time: 30 mins                                Cook time: 25 mins

Ingredients

500g of Raw jackfruit
3/4 Cup of grated coconut
7 Byadagi chilies
1 Tsp of tamarind paste
6 Curry leaves
1 Tsp of mustard seeds
3 Tsp of oil
2 Tsp of salt
2 Tsp of sugar
2 Tsp of Udid dal (black gram)
2 Tsp of coriander seeds

Method

For masala (grinding) :  Grated coconut, tamarind paste, little water, byadagi chilies, fried coriander seeds and udid dal. grind it coarsely.

1. In a pressure cooker, add chopped raw jackfruit. Add salt and water.
2. Switch off the gas after 3 whistle.

3. Mash the raw jackfruit and keep aside.
4. Heat a pan. Add oil, curry leaves for tempering.

5.  Now add ground masala to the pan. Cook for 5 mins.

6. Add mashed, cooked raw jackfruits and salt. Cook for another 10 mins.