Wheat vermicelli (Shevai Usli)

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

Ingredients:
3/4 cup of roasted wheat vermicelli
2 tsp of sugar
1/2 tsp of salt
2 tsp of clarified butter (ghee)
1/2 tsp of mustard seeds
1 green chilly
5 curry leaves
1 tbsp of grated coconut
1 cup of warm water
1 tsp of black lentil (urad dal)

Method:

1. Heat a nonstick pan. Add clarified butter, mustard seeds, urad dal and curry leaves for tempering.

2. Now add roasted wheat vermicelli and slit opened green chilly. Fry for 3 mins.

3. Now add 1 cup of warm water, grated coconut and salt. Mix well.
4. It will take about 7 mins to cook. As it cooks add sugar. Stir once.

Corn Curry

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

Ingredients:
2 corns
1 onion
4 cloves
2 big cardamom
1 anise
1 tomato
1 tsp of cumin seeds
2 tsp of clarified butter (ghee)
4 cups of water
2 tsp of salt
2 garlic cloves
1 inch of ginger
1 bay leaf
1 tsp of chilly powder
1/2 tsp of turmeric powder
4 black peppercorns
1/4 tsp of garam masala

Method:
1. Pressure cook corn with water and salt.
2. Grind onion, garlic and ginger. Make a fine paste.
3. Grind tomato separately. Make a fine paste.
4. Heat a nonstick pan. Add clarified butter. Put cumin seeds, cloves, anise, 1 bay leaf and big cardamom.

5. Now add onion paste. Fry for 4 mins.

6. Put turmeric powder, chilly powder, garam masala and tomato paste. Cook for 5 mins.

7. Now add 1 cup of water and add cooked corns. Cook for 10 mins.

                                    

Ghee Rice With Onion

Recipe Type: Indian                                                             Yield: 2
Preparation Time: 15 mins                                                  Cooking Time: 25 mins

Ingredients:
1 cup basmati rice (15 mins soaked rice)
1 tbsp of clarified butter (ghee)
1 onion
1 tsp salt
2 cups of water
5 cashew nuts
1 green chilly
1 tsp of cumin seeds

Method:
1. Heat a pan. Add clarified butter.  Put chopped onion .  Fry until onion pieces become light brown in color.

2. Add cumin seeds, green chilly and cashew nuts.

3. Add soaked basmati rice, salt, and water. Cook for 20 mins.

Cracked wheat (lapsi) and Bengal gram Khichidi

Recipe Type: Indian                                              Yield: 8
Preparation Time: 10 mins                                   Cooking Time: 35 mins

Ingredients:
1 cup of sugar
2 jaggery squares
1/4 cup of cashew nuts
1/4 cup of almond slices
1/4 cup of raisins
1/2 cup of bengal gram (chana dal)
1 cup of cracked wheat or lapsi (gova kani)
2 tsp of cardamom powder
3/4 cup of grated coconut
3/4 cup of clarified butter (ghee)
21/2 cups of water

Method:
1. In a bowl pour 2 cups of water, and add cracked wheat. Keep it aside for 10 mins.

2. Heat a nonstick pan. Add bengal gram. Dry roast for 3 mins.

3. In another pan add 2 tsp of ghee. Put cashew nuts, almond slices and raisins.  Roast for 2 mins.
4. Now pressure cook bengal gram, cashew nuts, almond slices, and raisins (1 pressure cooker whistle should be enough.)
5. Pour ghee in a nonstick thick bottom pan.
6. Add soaked cracked wheat and half cup of water. Mix well. Cook for 5 mins.

7. Put cooked bengal gram, cashew nuts, almonds, and raisins. Put the grated coconut. Mix well.

8. Now put sugar and jaggery squares. Stir occationaly. Cook for 25 mins.

9. Switch off gas. Add cardamom powder and mix well.

                                      

Idli Usli

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

Ingredients:
12 idlies
1 green chilly
2 tsp of coconut oil
1/2 tsp of mustard seeds
5 curry leaves
1 tsp of salt
1 tbsp of grated coconut
2 Byadagi chilies (cut into 2 pieces)
3 tsp of sugar
1 tsp of asafoetida (hing)
2 tsp of black lentil (urad dal)
1 tbsp of chopped coriander leaves (optional)

Method:
1. Mash all idlies and keep aside.

2. Heat a nonstick pan. Add oil. Now add mustard seeds, black lentil, curry leaves, slit opened green chilly, Byadagi chillies and asafoetida for tempering.

3. Now add mashed idlies.

4. Put salt, sugar, grated coconut and chopped coriander leaves (optional). Mix well. Cook for 10 mins.

Sandwich

Recipe Type: American                                         Yield: 2
Preparation Time: 6 mins                                     Cooking Time: 6 mins

Ingredients:
4 bread slices
1 tomato
8 baby spinach leaves
2 tbsp of tomato sauce
2 tbsp of cheese (used cheddar)
2 tbsp of coriander leaves

Method:
1. Place tomato slices, baby spinach and 1 tbsp of tomato sauce on a bread slice.
2. Now add cheese and coriander leaves. On top of cheese place another bread slice to make the sandwich.

3. Now toast the bread on top of low flame for 2 to 3 mins. Use nonstick pan for toast the bread.

Broccolini Flitters

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

Ingredients:
12 broccolini
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 cup of oil

Method:
1. In a bowl add chickpea flour, salt, asafoetida, chilly powder, and water. Mix well. Make thick paste.

2. Now dip the broccolini in the chickpea batter.

3. Heat oil in a sauce pan. Deep fry the coated broccolini on both sides. It will take 5 mins to cook.

Chane ghasi

Recipe Type: Indian                Yield: 4
Preparation Time: 10 mins      Uncooked Time: 6 hours        Cooking Time: 20 mins

Ingredients:

1/2 cup of chickpeas (Kabuli chana)
1/2 cup of grated coconut
11/2 tsp of salt
4 Byadagi chilies
1/2 cup of elephant foot yam (suran)
1/4 tsp of tamarind paste
4 cups of water
2 tsp of coconut oil
1/2 tsp of mustard seeds
6 curry leaves

Method:

Soak the chickpeas for 6 hours in water. In a pressure cooker add 2 cups of water, salt and chickpeas. Cook it for 3 pressure cooker whistles.

For Gravy: Grind grated coconut, Byadagi chilies, tamarind paste and little water. Make a fine paste.

1. Heat a sauce pan. Add coconut oil, mustard seeds and curry leaves for tempering.

2. Pour the ground masala into the pan. Cook for 2 mins.

3. Now add 2 cups of water, cooked chickpeas, salt and suran.

4. Mix well and cook for 15 mins.

Mushroom - Corn Chat

Recipe Type: Indian                                                Yield: 4
Preparation Time: 10 mins                                     Cooking Time: 5 mins

Ingredients:
12 mushrooms
3/4 cup sev
2 tomatoes
2 tbsp of chopped coriander leaves
1/2 cup of cooked sweet corns
1/2 tsp of chilly powder
1/2 tsp of salt

Method:
1. Cut the stalks of the mushrooms and discard them.
2. Heat a Sauce pan. Place the mushrooms upside-down in the pan.

3. Sprinkle chilly powder and salt inside the mushroom cups. Cook for 5 mins on low flame.
4. Switch off gas, but keep the pan covered for 15 mins.

5. Place the mushroom on a plate and fill them with : cooked sweet corns, chopped tomatoes, sev, sprinkle chilly powder and coriander leaves.

Note: You can also add yogurt or sour cream on top.

Idli Usli

Recipe Type: Indian                                    Yield: 2
Preparation Time: 10 mins                         Preparation Time: 15 mins

Ingredients:
6 idlis (used rawa idlis)
1 onions
1 tomatoes
1 tsp of turmeric powder
1/2 cup of chopped coriander leaves
1/2 tsp of salt
1 tsp mustard seeds
5 curry leaves
1 tbsp oil
1 tsp sugar
2 tsp of black lentil (urad dal)
1 tsp of chilly powder

Method:
1. Heat a nonstick pan. Pour oil. Add mustard seeds, black lentil, and curry leaves for tempering.

2. Now add chopped onions. Fry till onions become transparent.

3. Add chopped tomato. Fry for 4 mins.

4. Now add salt, sugar, chilly powder and turmeric powder. Mix well.

5. Add chopped idli slices. Mix well.

6. Finally garnish with coriander leaves.