Cracked Wheat Upma

Recipe Type: Indian                                     Yield: 2
Preparation Time: 5 mins                            Cooking Time: 20 mins

Ingredients:
3/4 cup of roasted cracked wheat
2 tsp of sugar
3/4 tsp of salt
1 tsp of mustard seeds
3 tsp of ghee or clarified butter
2 tsp of coconut oil
1 tomato
1/4 cup of snow peas
6 curry leaves
1/4 cup of chopped coriander leaves
1 tsp of chana dal or dal
1 3/4 cup of water
1 green chilly

Method:
1. Heat a nonstick pan. Add oil, ghee, mustard seeds, chana dal and curry leaves for tempering.
2. Now put chopped tomato, slit opened green chilly, few coriander leaves and snow peas.

3. Add cracked roasted wheat, salt, sugar, remaining coriander leaves and water.

4. Close the pan with a lid and cook till cracked roasted wheat becomes transparent (cooked). Occasionally stir while cooking.

Podale biyeche sanna polo (snake gourd seeds spicy pancakes)

Recipe Type: Indian                           Yield: 4
Preparation Time: 15 mins                Cooking Time: 6 mins

Ingredients:
1 cup of snake gourd young seeds
1/2 cup of grated coconut
1/4 tsp of asafoetida
1/2 tsp of salt
1 onion
5 Byadagi chilies
1/4 tsp of tamarind paste
1/2 cup of  white rice (15 mins soaked in warm water)
1/4 cup of water
2 tsp of coconut oil

Method: 
For grinding: Grind grated coconut, Byadagi chilies, tamarind paste, salt, asafoetida, soaked white rice and water. Make a fine paste.

1. Take the ground masala and add chopped young seeds of  snake gourd and chopped onion. Mix well.

2. Batter is ready.

3. Prepare small pancakes. Cover the pan with a lid and cook each side for 3 mins.

4. While cooking pancakes add little oil.

Badanekayi Ennegayi

Recipe Type: Indian                            Yield: 4
Preparation Time: 15 mins                  Cooking Time: 45 mins

Ingredients:
10 small sized purple eggplant or badanekayi (baigan)
1/4 cup of peanuts
1/4 cup of almonds (not used in authentic recipe)
2 tsp of sesame seeds
1/4 tsp of fennel seeds
2 tsp of jaggery
1/4 cup of grated coconut
6 garlic cloves
6 Byadagi chilies
11/2 tsp of salt
1/4 cup of chopped coriander leaves
3/4 cup of coconut oil
1 tsp of mustard seeds
8 curry leaves
1/2 tsp of garam masala
1/4 tsp of tamarind paste
1/4 cup of water

Method:

1. Dry roast sesame seeds, almond, Byadagi chilies and peanuts.
2. For  Masala: Grind coarsely all these ingredients: dry roasted almond, sesame seeds, Byadagi chilies and peanuts. Along with this grated coconut, fennel seeds, jaggery, garlic cloves, salt, chopped coriander leaves, garam masala, tamarind paste and water.

3. Heat a nonstick pan. Add oil, mustard seeds and curry leaves.
4. Cut the eggplant into 8 slits as shown.

5. Stuff the ground masala inside the opening (slit) of eggplant.

6. Drop the eggplants carefully into hot oil.

7. Allow to cook all sides, by flipping the eggplants every few minutes. Cover the pan with a lid when not flipping. It will take approximately 10 to 15 mins to cook.

8. As it cooks add remaining ground masala.

9. Cook for another 20 mins.

10. Serve it with chapati, rice, dosa and with Idli.

Sprouted green gram curry (Mooga ghasi)

Recipe Type : Indian                 Yield : 4
Preparation Time : 10 mins     Cooking Time : 20 mins

Ingredients:
200g of sprouted green gram
100g of elephant foot yam (suran)
1/2 cup of grated coconut
5 Byadagi chilies
1 tsp of salt
3 cups of water
1/2 tsp of cumin seeds
6 curry leaves
2 tsp of oil
1 tsp of mustard seeds
1/4 tsp of tamarind paste

Method:
For masala: Grind coconut, tamarind paste and byadagi chilies with little water. Make a fine paste.

1. Heat a sauce pan. Add oil, mustard seeds, cumin seeds and curry leaves for tempering.
2. Now put sprouted green gram, salt, 2 cups of water and yam. Cook for 10 mins.
3. Add ground masala and one cup of water. Mix well and allow to cook for 7 mins.

Kuvepita Duddali (Arrowroot sweet)

Recipe Type : Indian                        Yield : 15 pieces 
Preparation Time : 5 mins               Cooking Time : 20 mins

Ingredients:
1/4 cup of arrowroot
1/4 cup of sugar
1 cup milk
1/2 tsp of cardamom powder
6 saffron strands
5 cashew nuts
6 raisins
3 tsp of ghee (clarified butter)

Method:
1. Heat a nonstick pan. Add ghee and dry fruits. Fry for 2 mins.
2. Now put arrowroot, saffron and hot milk. Stir continuously.
3. As milk dries out, add sugar and cardamom powder. Mix well.
4. Grease the plate with ghee. Spread the mixture on the plate.

5. Allow to cool down. As it cools cut into diamond shapes.

Banana Sheera

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

Ingredients
1/2 cup of semolina (Suji rava)
1/2 cup of sugar
1/2 tsp of cardamom powder
5 saffron strands
1 cup banana pure (mashed banana)
11/4 cup of milk
1/4 cup of clarified butter (ghee)
5 cashew nuts

Method:

1. Heat a non stick pan. Add cashew nuts, semolina, ghee. Fry it in medium flame for 7 mins.

2. Now add hot milk, saffron (add it slowly) and cook for 6 mins.

3. Add banana pure and  sugar. Mix well and cook for 7 mins.

4. Now add cardamom powder. Mix well. Cook until semolina doesn't stick to the pan  (approximately 10 mins).

Cauliflower Bhuthi

Recipe Type : Indian                        Yield : 4
Preparation Time : 10 mins             Cooking Time : 20 mins

Ingredients :
25 cauliflower florets
5 Byadagi Chilies
1/4 tsp of tamarind paste
1/4 of mustard seeds
2 tsp of oil
6 curry leaves
11/2 cup of water
1/2 cup of grated coconut
1 tsp of salt
1 tsp of udid dal
1 tsp of coriander seeds
1 onion

Method:

For Masala: Fry coriander seeds and udid dal. Grind coconut, byadagi chilies, tamarind paste, little water and fried coriander seeds and udid dal to make a fine paste.

1. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
2. Now put one chopped onion. Fry till it becomes transparent.

3. Add ground masala cook for 2 mins.
4. Add water, salt and cauliflower florets.

5. Cover the lid and cook for 15 more mins.

Yellow Squash Stir Fry

Yield: 4

Preparation Time: 5 mins                    Cooking Time: 4 mins

Ingredients:

2 Yellow squash

1/4 tsp of dry thyme leaves

1/4 tsp of crushed black pepper

1/4 tsp of crushed red pepper

1/2 tsp of salt

1 tsp of oil

Method:

1. Heat a pan. Add oil, squash, crushed red pepper, salt, crushed black pepper and dry thyme leaves.

2. Mix well. Fry for 4 mins.

Tomato Dipping Sauce

Yield: 2

Preparation Time: 5 mins                                  Cooking Time: 10 mins

Ingredients:

275g of cherry tomatoes (25 to 30 cherry tomatoes)

1/2 tsp of dry thyme leaves

1/4 tsp of dry oregano leaves

1/4 tsp of garlic powder

1 tsp of salt

1/4 tsp of crushed black pepper powder

1/4 tsp of crushed red pepper

1/2 cup of water

2 tsp of oil

Method:

1. Heat a nonstick pan. Add oil, cherry tomatoes, salt, crushed red pepper, oregano, dry thymes and 

crushed black pepper. Mix well. Cook for 3 mins.

2. Now put garlic powder and water. Cook for 7 more mins.

3. Allow to cool down and make a fine paste. Use as a dipping sauce.

Jicama Saute

Yield: 4
Preparation Time : 10 mins               Cooking Time : 10 mins

Ingredients:
1 Jicama
1/2 tsp of crushed red pepper
1/2 tsp of salt
2 tsp of oil
1/4 tsp of crushed black pepper

Method:
1. Heat a nonstick pan. Now put oil, chopped jicama, salt, crushed black pepper and crushed red pepper.
2. Cook it for 10 mins.

Thai Green Curry

Recipe Type: Thai                                                                                          Yield: 4
Preparation Time: 15 mins                                                               Cook Time : 15 to 20 mins

Ingredients:
3 garlic cloves
Inch of lemon grass
Inch of ginger
Inch of galangal
1 shallot (onion)
4 black pepper corns
Half a bunch of coriander leaves
1 tsp of coriander seeds
1 tsp of cumin seeds
2 green chillies
8 basil leaves
1 tsp of lemon juice
1 tsp of soya sauce
A piece of lemon rind or peel (lemon outer layer)
2 tsp of jaggery powder
2 tsp of salt
200 g of coconut milk
2 cups of water
2 tsp of oil
1 bell pepper
6 broccoli florets
1 onion
1 carrot
100g of cabbage
100g of tofu
1 Squash

Method:

For green curry paste:
Grind garlic, ginger, galangal, lemon grass, cumin seeds, coriander seeds, shallot, black peppercorns, coriander leaves, basil, green chilies, lemon juice, lemon rind and jaggery into a fine paste.

1. Heat a sauce pan. Add 2 tsp of oil.
2. Now put the green curry paste. Cook it for 2 mins.

3. Add salt, coconut milk and soya sauce. Mix well.

4. Put all the vegetables, tofu and water. Cook for 6 mins.

Benda ghasi (okra gravy)

Recipe Type: Indian                        Yield: 4
Preparation Time: 10 mins              Cooking Time: 20 mins

Ingredients:

3/4 cup of grated coconut
5 Byadagi chilies
1tsp of salt
11/2 cup of water
1/4 tsp of tamarind paste
1 onion
2 tsp of coconut oil
200g of okra

Method:

For masala preparation: 
Grind grated coconut, Byadagi chilies, tamarind paste and little water into a fine paste.

1. Heat a pan. Put coconut oil and onion for tempering.
2. Now add ground masala and water. Cook for 3 mins.
3. Put the diced okra and salt. Cook for 17 mins.

Bhendi (Okra) - Dried Tomatoes Pepper Fry

Recipe Type: Indian                        Yield : 4
Preparation Time: 5 mins               Cooking Time: 20 mins

Ingredients:
500g of okra (ladies' finger)
1/2 tsp of cumin seeds
1/2 tsp of garlic powder
1/2 tsp of chilly powder
1 tsp of salt
1/4 tsp of crushed black pepper
2 sun dried tomatoes
1/4 cup of water
2 tsp of oil
1/4 tsp of turmeric powder

Method:

1. Heat a nonstick pan. Add oil and cumin seeds for tempering.
2. Now add diced okra, salt and sun dried tomatoes.
3. Sprinkle water and add chilly powder, crushed black pepper, garlic powder and turmeric powder.
4. Close the pan lid and allow to cook.

Squash Blossoms Sabji (Duddi phulla Upkari)

Recipe Type: Indian                           Yield: 2
Preparation Time: 10 mins                Cooking Time: 10 mins

Ingredients:
3 bunch of squash blossoms (remove and discard the stamen and chop the blossoms)
1/4 tsp of mustard seeds
1 tsp of oil
4 curry leaves
1/4 tsp of turmeric powder
1/4 tsp of chilly powder

Method:
1. Heat a nonstick pan. Add oil, mustard seeds and curry leaves for tempering.
2. Now put the chopped squash blossoms into the pan.
3. Add salt, chilly powder and turmeric powder. Mix well.

4. Close the lid and allow to cook.

Coriander Gojju or Chutney

Recipe Type: Indian                                Yield: 4
Preparation Time: 10 mins                     Cook Time: 0

Ingredients:

1 bunch of coriander leaves
1 tsp of ginger
1 green chilly
1/4 tsp of tamarind paste
1/2 tsp of salt
2 tsp of jaggery powder
4 garlic cloves
2 tsp of water

Method:
Grind coriander leaves, salt, jaggery, green chilly, water, tamarind paste, garlic cloves and ginger into fine paste. Serve it in a small plate as a dipping sauce.

Vegetable Soup

Yield : 4

Preparation Time: 10 mins                 Cook Time: 25 mins

Ingredients:

3/4 cup of chopped cauliflower

1/4 cup of chopped carrots

1/2 cup of chopped celery

1 onion

3 garlic cloves 

1/2 cup of cream

1 tsp of salt

1/2 tsp of crushed black pepper

1/2 tsp of dried thyme leaves

1/4 tsp of dried oregano leaves

3 tsp of butter

3 cups of water

2 tsp of corn starch 

Method:

1. Heat a sauce pan. Add butter and garlic cloves. fry for 2 mins.

2. Put chopped onion. Fry till it becomes transparent.

3. Now add all veggies (carrots, cauliflower, and celery) and water. Add salt and crushed black pepper. Cook it for 15 mins.

4. Put the cream and mix well. Add thyme leaves and oregano. 

5. Now add corn starch and mix well. Bring to boil. Soup is ready.

Creamy Basil Pesto Bow-Tie Pasta

Recipe Type : Italian                                                                 Yield: 4  
Preparation Time: 10 mins                                                       Cook Time: 20 mins

Ingredients:

2 cups of uncooked bow-tie pasta
1 bunch of basil leaves
1/2 cup of pine nuts
1/4 cup of walnuts
1 cup of parmesan cheese
5 garlic cloves
7 crushed black pepper corns
4 tsp of salt
1 cup of cream
8 cups of water
1/4 cup of olive oil
2 tsp of butter

Method: 

For grinding : Basil leaves, pine nuts, walnuts, crushed pepper corns, olive oil, garlic cloves, salt and parmesan cheese.

Pasta cooking method:
1. Heat a sauce pan.  Add 7 cups of water and salt. Bring to boil.
2. Now add bow-tie uncooked pasta. Cook it for 8 mins. Don't cook pasta fully (it should be cook 3/4 only).
3. Sieve the water from pasta. Save 1 cup of sieved water for later.

Final Cooking Method:
1. Heat a sauce pan. Add butter and ground pesto sauce. Cook for 2 mins.
2. Add cream and saved 1 cup of water (pasta cooked water).
3. Add 3/4 cooked pasta. Mix well.
4. Now add parmesan cheese. Cook for 2 to 3 mins.

Oats Pann Polo or Oats Neer Dosa

Recipe Type : Indian                     Yield : 2
Preparation Time : 20 mins          Cook Time: 5 mins

Ingredients:
1 cup of quick oats
1 cup of white rice
1 tsp of salt
5 1/2 cups of water
1 tsp of sugar
1/2 cup of grated coconut (optional)

Method:

1. Grind the soaked white rice (soak rice for 15 mins in 3 cups of water).
2. Fry the quick oats for 3 mins. Allow to cool down.  Make it's powder.
3. Now in a bowl add ground white rice, ground grated coconut (optional) and oats powder. Mix well.
4. Add 2 1/2 cups of water along with sugar and salt. Mix well. Batter is ready.
5. Use non-stick pan for preparation of dosa. Eat it with chutney.

Tomato Rice or Tomato Bath

Recipe Type: Indian                         Yield: 4
Preparation Time: 15 mins              Cooking Time: 25 mins


Ingredients:
1 cup of basmati rice
1 chopped green chilly
3 chopped tomatoes
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
6 curry leaves
1/2 tsp asafoetida
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp of cumin seeds
1/2 tsp of chana dal
1/2 tsp of udid dal
2 cups of water
1 tsp of salt
2 tsp of clarified butter (ghee)

Method:
1. Soak the basmati rice in water for half an hour, or soak the basmati rice in warm water for 10 mins.
2. Heat a pan. Put 2 tsp of ghee, mustard seeds, chanadal, udid dal, cumin seeds, asafoetida and curry leaves for tempering.
3. Put chopped tomatoes and green chilly. Cook for 3 mins.
4. Now add chilly powder, salt, cumin powder, coriander powder and turmeric powder. Fry for 2 minutes.
5. Put the basmati rice and 2 cups of water. Mix well and let it cook for about 20 mins until the rice is fully cooked.

Guacamole

Yield : 3                            Preparation Time: 10 mins 

Ingredients:
1 avocado
1 chopped tomato
1/2 cup of chopped coriander leaves
2 chopped green chilies
1/2 tsp of ground black pepper
1/2 tsp of salt
1 tsp of lemon juice
1 chopped red onion

Method: 
1. In a bowl put chopped red onion, chopped tomato, chopped green chilies and lemon juice.
2. Now add salt, ground black pepper, chopped coriander leaves  and de-seeded avocado. Mix well.
3. Guacamole is ready! You can eat it with chips.

Tip: By adding lemon juice, avocado doesn't go brown.
             

Phirni

Recipe Type: Indian                                                Yield: 4      
Preparation Time : 15 mins                                   Cooking Time: 30 mins

Ingredients:

1/4 cup of Basmati rice
1/3 cup of sugar
1 Tsp of clarified butter (Ghee)
1/2 Tsp of cardamom powder
5 Cashew nuts
4 Sliced almonds
6 Chopped pistachios
10 Saffron strands (soak it in warm milk for 5 mins)
2 Cups of milk

Method:

1. Soak basmati rice in warm water for 10 mins.
2. Grind the basmati rice coarsely.
3. Heat a thick bottom pan.
4. Add milk and bring to boil.
5. Now put the coarsely ground basmati. Stir it.
6. Cook it in a low flame. Occasionally stir it. Now add saffron (which is soaked in the warm milk).

7. As rice cooks add fried cashew nuts, almond. Add pistachios and sugar.
8. Mix the cardamom powder. Bring to boil.





Note: Cook it in low flame. Mix well.