Set Dosa

Recipe Type : Indian                   Fermentation : 6h                        Yield : 11 dosas
Preparation Time : 15 mins        Soaking Time : 3h        Cooking Time : 3 mins each

Ingredients:
1 cup white rice
1/2 cup thin beaten rice
1tbsp black lentil (Urad dal)
1/4 tsp fenugreek seeds
1 tsp salt
2 tsp sugar
4 cups water

Method:
1. In a bowl add 2 cups of water, rice, black lentil, and fenugreek seeds. Soak for 3 hours.
2. In another bowl add one cup of water and thin beaten rice. Soak for 3 mins.
3. In a blender add soaked thin beaten rice, fenugreek seeds, black lentil. Add little water. Make fine batter.
4. Batter should be thick. Add salt and sugar. Mix well. Ferment batter for 5 to 6 hours.
5. Heat a pancake-pan (tawa). Pour one ladle of batter to make dosa.
6. Cook on both sides.

Cluster bean - Potato Sabji

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

Ingredients: 
500g cluster bean (gawar)
2 small potatoes
2 Byadagi chilies
2 tsp oil
1/2 tsp mustard seeds
6 curry leaves
1/2 tsp asafoetida
11/4 cup water
1 tsp salt
2 tsp jaggery powder

Method:
1. Heat a pan. Add oil. Put mustard seeds, curry leaves, Byadagi chilies and asafoetida for tempering.
2. Add chopped cluster beans and potato pieces. Add salt and water. Allow to cook.
3. Finally add 2 tsp of jaggery powder. Mix well.

Plantain Sabji

Recipe Type: Indian                                                                 Yield : 4
Preparation Time: 10 mins                                                     Cooking Time: 25 mins

Ingredients:
2 raw banana / plantain
2 tsp oil
1/2 tsp mustard seeds
2 Byadagi chilies
2 cups water
1/2 tsp salt
6 curry leaves
1/2 tsp cumin seeds
1/2 tsp asafoetida
2 tsp jaggery powder

Method:
1. Heat a pan. Add oil. Put mustard seeds, cumin seeds, asafoetida, Byadagi chilies and curry leaves for tempering.
2. Add chopped raw banana, salt and water. Cook until plantain is fully cooked.
3. Finally add jaggery powder. Mix well.

Cauliflower Ghee Roast

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

Ingredients: 
20 cauliflower florets
15 Byadagi chilies
4 garlic cloves
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1 clove
1 tsp salt
4 tsp clarified butter (ghee)
1/2 cup curd
2 tsp lemon juice
1/2 cup of water
coriander leaves

Method:
1. In a bowl add water, and Byadagi chilies soak in it for 15 mins.
2. Grind soaked Byadagi chilies, 4 garlic cloves, coriander seeds, clove, and cumin seeds to make a fine paste.
3. In a bowl add cauliflower florets, curd, salt and ground masala. Marinate for 15 mins.
4. Heat a pan. Add clarified butter. Put marinated mixture. Fry till cauliflower cooks.
5. Finally add lemon juice and garnish with coriander leaves.

Long beans Sabji

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

Ingredients:
500g long beans
4 Byadagi chilies
2 tsp Black gram
1 tsp cumin seeds
1 tsp salt
2 tsp oil
1/2 tsp mustard seeds
5 curry leaves
2 tbsp grated coconut
1/4 tsp tamarind paste
1 tsp jaggery powder

Method:
1. Dry roast black gram and cumin seeds for 2 mins.
2. Grind all ingredients coarsely (Byadagi chilies, tamarind paste, grated coconut, dry fried black gram and cumin seeds) .
3. Heat a pan. Add oil. Put mustard seeds, and curry leaves for tempering.
4. Add chopped long beans, salt, and ground masala. Cook for 23 mins.
5. Add jaggery powder and mix well. Cook for 2 mins.

Zucchini Saute

Recipe Type: Indian                                                  Yield: 4
Preparation Time: 5 mins                                        Cooking Time: 7 mins

Ingredients: 
2 zucchini
2 garlic cloves
1/2 tsp red pepper flax
1/4 tsp salt
2 tsp oil
200g mushrooms

Method: 
1. Heat a nonstick pan. Add oil. Put chopped garlic cloves. Fry for 2 mins.
2. Add chopped zucchini, chopped mushrooms, salt and crushed red pepper. Fry for 5 mins.

Adai Idli

Recipe Type : Indian        For fermentation 2 1/2 hours     Yield : Count of 20 idlis
Preparation Time : 5 mins      Soaking Time : 4 h            Cooking Time : 15 to 20 mins

Ingredients:
1 cup white rice or idli rice
1 cup idli rawa
2 Tbsp black gram (urad dal)

2 tbsp split chickpeas (chana dal)

2 dry red chillies

1/2 cup thin beaten rice or flattened rice (thin poha)

6 curry leaves 

1/4 tsp asafoetida

1 1/4 tsp salt

1/4 tsp yeast 

1/2 tsp sugar

5 cups water

2 tsp oil

Method:

1. Wash all ingredients (rice, split chickpeas, idli rawa, curry leaves, black gram, red chilies). Now add water and soak all ingredients for 4 hours. Drain the water. Separately soak beaten rice for 3 minutes.

2.Grind all ingredients coarsely. While grinding add one cup of water. Batter should be of thick consistency. 

3. Now add salt and asafoetida. Mix well.

4. In a small bowl add 4 tsp of warm water. Add yeast and sugar. Mix well. 

5. Pour this yeast mixture into the batter and mix well. Ferment this batter for 2 1/2 hours (Note: You may ferment the batter naturally without adding yeast)

6. Grease idli molds with oil. Pour batter into molds. 

7. Steam for 15 to 20 minutes. 

8. Serve hot idlis with chutney and sambar.

Rice - Flaxseed pann polo (Neer dosa)

Recipe Type : Indian                                                                 Yield : Count of 12 dosas
Preparation Time : 10 mins      Soaking Time : 2 h                 Cooking Time : 5 mins

Ingredients:
1 cup of white rice and 2 tsp of flax seeds (soak for half an hour)
1/4 cup of grated coconut
4 cups of water
1 tsp salt

Method:
1. Grind white rice, little water, grated coconut and flax seeds. Make a fine paste.
2. Add salt and 4 cups of water. Make thin batter.  Mix well.
3. Heat a pancake - pan (tawa). Pour one ladle of batter to make dosa. Fold the dosa into quarter folds when scraping it from the pan.

Garlic - Spinach Side dish

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

Ingredients:
800g Baby spinach
1/4 tsp crushed red pepper
1/4 tsp salt
3 garlic cloves
1 tsp oil
1/2 tsp cumin seeds

Method:
1. Heat a nonstick pan. Add oil. Put chopped garlic pieces. Fry for 2 mins.
2. Add cumin seeds. Fry for 1min. Add spinach, salt and crushed red pepper. Mix well. Fry for 1 min. Switch off gas.

Walnut - Almond Dry Chutney (Bread spread)

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

Ingredients:
1/4 cup walnuts (2 mins dry roasted)
15 Almonds (2 mins dry roasted)
1/2 tamarind paste or 3 tsp lemon juice
1/4 cup dry coconut
8 dry fried Byadagi chilies
1 tsp salt
2 garlic cloves
1 tsp oil

Method:
1. Heat a small pan. Add oil. Put crushed garlic cloves. Fry till the garlic cloves become golden brown in color.
2. Now put all ingredients (including fried garlic) in mixer jar. Make a fine paste. Mix well.
3. Relish with dosa, chapati or idlis.

Soybean Panna Upkari

Recipe Type : Indian                                                                 Yield : 2
Preparation Time : 10 mins                                                      Cooking Time : 20 mins

Ingredients:
2 onions
1 1/2 cup of fresh soybeans
1 1/2 tsp chilly powder
2 tsp oil
2 cups of water
2 tsp tamarind paste
1 tsp salt

Method:
1. Heat a pan. Add oil. Put chopped onion. Fry for 5 mins.
2. Pour 2 cups of water. Add soybeans, chilly powder and salt. Cook for 15 mins.
3. Now add tamarind paste. Cook for another 5 mins.

Spinach - Fenugreek Sabji

Recipe Type : Indian                                                                 Yield : 2
Preparation Time : 10 mins                                                      Cooking Time : 20 mins

Ingredients:
1 onion
1 potato
1/2 cup of fenugreek leaves (methi)
1 1/2 cup of spinach leaves
1/4 tsp garam masala
1 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp of coriander powder
1 green chilly
1/2 tsp salt
2 tsp coconut oil
1/2 tsp mustard seeds
5 curry leaves
3/4 cup of water
1/4 turmeric powder
3 tsp of lemon juice

Method:
1. Heat a pan. Add oil. Put mustard seeds, cumin seeds and curry leaves for tempering.
2. Add chopped onion. Fry for 3 mins.
3. Now add chopped potato, green chilly and pour water. Cover pan with a lid and cook for 15 mins.
4. Add salt, garam masala, cumin powder, coriander powder and turmeric powder.
5. Put fenugreek leaves and spinach leaves. Pour lemon juice . Cook for 5 to 8 mins.

Green gram pann polo (Neer dosa)

Recipe Type : Indian                                                                 Yield : Count of 12 dosas
Preparation Time : 10 mins      Soaking Time : 6 h                 Cooking Time : 5 mins

Ingredients:
1 cup of white rice (soak for half an hour)
1/4 cup of soaked green gram (soak green gram for 6 h)
1/4 cup of grated coconut
4 cups of water
1 tsp salt

Method:
1. Grind white rice, little water, grated coconut and green gram. Make a fine paste.
2. Add salt and 4 cups of water. Make thin batter.  Mix well.
3. Heat a pancake - pan (tawa). Pour one ladle of batter to make dosa. Fold the dosa into quarter folds when scraping it from the pan.

Thakka (buttermilk) Kadi

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

Ingredients:
2 cups of buttermilk
1/2 tsp of salt
2 Byadagi chilies
1 tsp of oil
5 garlic cloves

Method: 
1. Heat a sauce pan. Add oil, crushed garlic cloves and byadagi chilies for tempering.
2. Pour buttermilk in a bowl and add salt to taste.
3. To this bowl add tempered garlic cloves and byadagi chilies.