Mixed Vegetable Sabji

Recipe Type : Indian                                                    Yield : 4
Preparation Time : 15 mins                                         Cooking Time : 20 mins

Ingredients:
2 cups of mixed vegetables (corn, soya bean, carrots, green beans and peas)
1 tomato
2 tsp of pav bhaji powder
1/2 tsp of salt
2 tsp of oil
1 chopped bell pepper
1/4 cup of chopped coriander leaves
1 onion
1 cup of water

Method:

1. Heat a nonstick pan. Add oil, chopped onion. Fry till it becomes transparent.

2. Now add chopped tomato. Fry for 3 mins.

3. Put pav bhaji masala. Mix well and fry for 3 mins.

4. Add all remaining veggies, salt and water. Cook for 15 mins. Serve with rice, dosa, or chapati.

Vali Koddel (Malabar Spinach Curry)

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

Ingredients:
1/2 cup of grated coconut
4 Byadagi chilies
4 Crushed garlics
2 tsp of oil
1 bunch of Malabar spinach
2 tsp of salt
4 cups of water
1/4 tsp of tamarind paste

Method: 
1. Grind grated coconut, Byadagi chilies, tamarind paste and with 1/2 cup of water. Make a fine paste.
2. Heat a sauce pan. Add oil, and crushed garlic cloves. Cook for 2 mins.

3. Now add chopped Malabar spinach leaves and 2 cups of water. Cook for 15 mins.
4. Add ground masala, 1 and 1/2 cup of water, and salt. Mix well. Cook for 10 more minutes.

Mushroom Pulav

Recipe Type: Indian                                                          Yield: 3
Preparation Time: 10 mins                                               Cooking Time: 25 mins

Ingredients:
1 cup of basmati rice
1/4 tsp turmeric powder
1 tsp chilly powder
2 cups water
200g mushroom
1 tomato
1 tsp of salt
1/2 cup of chopped coriander leaves
1/4 garam masala
2 tsp clarified butter (ghee)
2 tsp cumin seeds

Method:
1. Heat a pan. Add clarified butter and cumin seeds.

2. Add chopped tomato. Fry for 3 mins.

3. Now add chopped mushrooms, turmeric powder, salt, chilly powder, garam masala and coriander
leaves. Cook for 4 mins.

4. Now add basmati rice. Fry for 2 mins.

5. Pour water. Cook for 20 mins.

Moonga dali Usli

Recipe Type: Indian                                                 Yield: 2
Preparation Time: 15 mins                                       Cooking Time: 15 to 20 mins

Ingredients:
3/4 cup of Mung bean (moong dal)
1 green chilly
2 tsp of coconut oil
1/2 tsp of mustard seeds
5 curry leaves
1/2 tsp of salt
1 tbsp of grated coconut
1 cup of water
2 tsp of sugar
1 tsp of cumin seeds
1/4 tsp of asafoetida (hing)
5 black peppercorns

Method:
1. Soak the mung bean in warm water for 15 mins.
2. Heat a nonstick pan. Add oil, mustard seeds, curry leaves, cumin seeds, asafoetida, slit opened green chilly and black peppercorns.

3. Now put the soaked mung bean, water and salt. Mix once. Cook for 15 mins.

4. Add grated coconut and sugar. Mix well.

Kashaya for cold

Recipe Type: Indian                                                   Yield: 4
Preparation Time: 5 mins                                          Cooking Time: 15 mins

Ingredients:
2 tsp of jaggery powder
4 pieces of lemongrass
5 crushed peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp of chopped ginger
4 mint leaves
4 cups of water
1 onion

Method:
1. Heat a sauce pan. Add 4 cups of water.
2. Add chopped onion, mint, crushed peppercorns, jaggery powder, lemongrass, cumin seeds, coriander seeds, and ginger. Cook for 15 mins.

3. Sieve it. Drink it warm.

Breadfruit Flitters (Jeevkadgi Podi / bajo)

Recipe Type: Indian                                 Yield: 4
Preparation Time: 15 mins                      Cooking Time: 20 mins

Ingredients:
12 breadfruit slices
1/2 tsp of chilly powder
1 cup of chickpea flour (besan)
1/2 tsp of asafoetida
1/4 salt
1/2 cup of water
1/4 turmeric powder
1/2 tsp of cumin seeds
1 cup of oil
1/4 tsp of carom (ajwain) seeds (optional)

Method:
1. In a bowl add chickpea flour, salt, asafoetida, chilly powder, carom seeds (optional), cumin seeds and water. Mix well. Make thick paste.

2. Sprinkle salt on the cut pieces of breadfruit and keep aside for 5 mins.

3. Now dip the breadfruit slices in the chickpea batter.

4. Heat oil in a sauce pan. Deep fry the coated breadfruit on both sides. It will take 10 mins to cook.

Mint - Roasted Gram Dal Chutney

Recipe Type: Indian                                                       Yield: 4
Preparation Time: 10 mins                                            Cooking Time: 3 mins


Ingredients:
1/2 cup of grated coconut
1 green chilly
1/4 tsp tamarind paste
6 mint leaves
1/2 cup water
1 tbsp dry roasted gram dal or split roasted daliya (hurigadale)
2 tsp of oil
1 tsp of mustard seeds
6 curry leaves
1/2 tsp of salt
1 tsp of grated ginger

Method:

1. Grind grated coconut, dry roasted split daliya, tamarind paste, grated ginger, salt, and green chilly with some water. Make a fine paste.
2. Now heat a small sauce pan. Pour oil, mustard seeds and curry leaves for tempering. Add this to ground chutney bowl. Mix well.

Oat's Masala Dosa With Potato Bhaji And Chutney

Recipe Type: Indian                                                              Yield: 10 dosas of medium size
Preparation Time:15 mins       Soaking Time: 3 hours      Cooking Time: 5 mins for each dosa

Ingredients:
For dosa
1 cup of white rice
1/4 cup of split chickpeas (chanadal)
1/4 cup of black lentil
2 tsp of salt
5 cups of water
1 cup of quick oats

Method:
1. Soak rice, split chickpeas, black lentil in 3 cups of water for 3 hours.
2. Grind soaked rice, split chickpeas, and black lentil with 1 cup of water. Make a fine paste.
3. Heat a nonstick pan. Add quick oats and fry for 3 mins. Allow to cool. Make a fine powder.
4. Now add this oat's powder to the ground batter. Add salt and 1 cup of water. Mix well. Prepare a thick batter.
5. Heat a pan (dosa pan). Ladle batter into the pan. As you ladle the batter hold the handle of the pan ensuring the batter is thinly covering the whole frying pan. Cook for 2 to 3 mins.

Recipe for Potato bhaji

Ingredients
2 onions
1/2 tsp mustard seeds
5 curry leaves
3 tsp of oil
1 tsp of black lentil
1/2 tsp of asafoetida
1/2 tsp of grated ginger
3 potatoes
2 cup of water
1 green chilly
1 1/2 tsp of salt
1/2 tsp of turmeric powder

Method:
1. Heat a nonstick pan. Add oil, mustard seeds, curry leaves, black lentils and asafoetida for tempering.
2. Now add chopped onions. Fry for 10 mins.
3. Add peeled and chopped potato, grated ginger, turmeric powder, 2 cups of water, chopped green chilly and salt. Cook for 15 to 20 mins.

Recipe for Chutney

Ingredients
1/2 cup of grated coconut
1 green chilly
1/4 cup water
1/2 tsp salt
1/4 tsp mustard seeds
2 tsp of oil
4 curry leaves
1/4 tsp of asafoetida
1/2 tsp of grated ginger

Method:
1. Grind grated coconut, salt, green chilly, grated ginger with water. Make a fine paste.
2. Heat a sauce pan. Add oil, mustard seeds, asafoetida and curry leaves for tempering.
3. Now add this tempered substance to the ground chutney. Mix well.

Tendle - Bibe Upkari (Ivy gourd or Tindora and Cashew nut)

Recipe Type: Indian                       Yield: 4
Preparation Time: 10 mins            Uncooked Time: 1 hour       Cooking Time: 20 mins

Ingredients:
500g of Ivy gourd (Tindora )
2 tsp of grated coconut
1 tsp of salt
1 tsp of mustard seeds
2 tsp of coconut oil
6 curry leaves
1/2 cup of cashew nuts
1 tsp of chana dal or dal
2 Byadagi chilies
1 tsp of jaggery powder
2 cup of water

Method:
1. Soak cashew nuts in 1 cup of warm water for 1hour.
2. Cut Ivy gourds; each into 4 long cuts.
3. Heat a pan. Add oil, mustard seeds, chana dal and curry leaves for tempering.
4. Now put the cut ivy gourd pieces, cashew nuts, grated coconut, salt and water.

5. Cover the pan with a lid and cook for 20 mins.

Brahmi Buttermilk ( Ekpani Thaku)

Recipe Type: Indian                                             Yield: 4
Preparation Time: 5 mins                                    Cooking Time: 0

Ingredients: 
1 cup of centella (brahmi)
2 cups of buttermilk
2 cup of water
1/4 tsp of salt
1/2 tsp of chopped green chilly pieces (optional)

Method:
1. Grind centella and green chilly into a fine paste.
2. In a bowl put ground centella paste, salt, water and buttermilk. Mix well.

Mushroom - Garlic - Pepper Fry

Recipe Type: Indian                                       Yield: 4
Preparation Time: 10 mins                            Cooking Time: 15 mins

Ingredients:
400g mushrooms
4 garlic cloves
1/4 tsp of salt
1/2 tsp of black pepper powder
2 tsp of oil

Method:

1. Heat a nonstick pan. Add chopped garlic cloves. Fry till it becomes golden color.

2. Now add chopped mushrooms, salt and black pepper powder. Fry for 10 mins.

Jeevkadgi Upkari (Breadfruit Sabji / side dish)

Recipe Type: Indian                                        Yield: 4
Preparation Time: 10 mins                             Cooking Time: 15 mins

Ingredients:
2 cups breadfruit pieces
1/2 tsp of salt
2 Byadagi chilies
2 tsp oil
1/2 tsp mustard seeds
1 1/2 water
1/2 tsp of asafoetida (hing)
5 curry leaves

Method:
1. Heat a sauce pan. Add oil, mustard seeds, asafoetida, cut Byadagi chilies and curry leaves for tempering.

2. Add chopped breadfruit, salt and water. Cook for 15 mins.

Sukrundo Appo (Split chickpeas dessert)

Recipe Type: Indian                                 Yield: 15 no.
Preparation Time: 15 mins                      Cooking Time: 35 mins

Ingredients:
1 cup split chickpeas (chanadal) (soak it in warm water for 15 mins)
1/2 tsp  cardamom powder
11/4 cup  jaggery powder
1 tbsp clarified butter (ghee)
2 3/4 cups of water
1/2 tsp turmeric powder
1/2 tsp salt
3/4 cup chickpea flour (besan)
3/4 cup of all purpose flour (maida)

Method:

1. In a bowl add chickpea flour, all purpose flour, salt, turmeric powder and 3/4 cup of water. Mix well. Make a thick batter.

2. Heat a sauce pan. Add soaked split chickpeas and water. Cook for 20 mins (or use pressure cooker).
3. Sieve all water content. Keep aside.

4. Heat a nonstick pan. Add 2 tsp of clarified butter and cooked split chickpeas. Fry till it dries off all water. Mash it.

5. Add jaggery powder. Mix well. As it dries add cardamom powder. Allow to cool.

6. Prepare small balls from this mixture.

7. Dip it in chickpea batter. Cook in muffin pan (appe pan) on both sides . Add 1/4 tsp of ghee on each cooked sukrundo appo.