Spaghetti Sambar Pasta

                                                            Yield: 4
Preparation Time: 10 mins                                                         Cooking Time: 40 mins

Ingredients:
200g spaghetti
4 tsp salt
1 cup of mixed vegetables (corn, potato, bell pepper, beans, peas, carrot, soya bean)
1/2 cup of cooked pigeon peas
2 tomatoes
1/4 tsp tamarind paste
1 tbsp sambar powder
1 tbsp clarified butter (ghee)
8 cups water
1 tsp mustard seeds
6 curry leaves
3 tsp oil
coriander leaves

Method:
Sambar Recipe:
1. Heat a sauce pan. Pour clarified butter. Add mustard seeds and curry leaves for tempering.
2. Now add chopped tomatoes. Fry for 3 mins.
3. Put Sambar powder, and 2 tsp of salt. Fry for 2 mins.
4. Add 3 cups of water, and all mixed vegetables. Cook for 15 mins.
5. Put tamarind paste, cooked pigeon peas. Cook for 10 more mins.

Pasta Recipe:
1. Meanwhile heat another sauce pan. Add 5 cups of water and 2 tsp of salt. Bring to boil.
2. Add spaghetti. Cook for 8 mins.
3. Sieve water. Rinse spaghetti with cold water (to stop spaghetti from getting fully cooked).
4. Heat another pan. Add oil and sambar. Cook for 2 mins.
5. Now add cooked spaghetti. Mix well. Cook for 2 more mins.
6. Garnish with coriander leaves.

Plantain Tawa Fry / Nendrabale Podi

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

Ingredients:
2 Plantains (Nendrabale or sweet plantain)
1/2 tsp salt
1/2 tsp chilly powder
1/2 cup semolina (soji)
2 tsp water
2 tsp rice flour
4 tsp oil

Method:
1. Cut Nendrabale or Plantain into long flat pieces.
2. In a bowl add salt, 1/4 tsp of chilly powder, and rice flour. Add little water. Mix well.
3. Put the plantain pieces into the bowl. Mix well. Keep this bowl aside for 2 mins.
4. In a plate add semolina, pinch of salt and 1/4 tsp of chilly powder.
5. Dip the plantain on both sides in the semolina mixture.

6. Heat a nonstick pan. Pour 2 tsp of oil and put slices of plantain.

7. Cover pan with a lid. Fry on both sides (4 mins each side).

Bisibele Bath

Recipe Type : Indian                                                    Yield: 6
Preparation Time: 15 mins                                          Cooking Time: 27 + 20 mins

Ingredients:
1 cup of cooked pigeon pea (toor dal) (15 mins for preparation)
1 cup of mixed vegetables (peas, potato, carrot, beans, corn, soya bean, bell pepper)
1 tomato
1 tbsp clarified butter (ghee)
2 cups of cooked white rice (20 mins for preparation)
3 tsp jaggery powder
2 tsp salt
2 and half cups of water
2 tbsp bisibele bath powder
1 tsp mustard seeds
6 curry leaves
1/4 cup of chopped coriander leaves

Method:
1. Heat a sauce pan. Add clarified butter. Put mustard seeds, and curry leaves.
2. Add chopped tomato. Fry for 2 mins.
3. Now add vegetables, 2 and half cups of water, salt and cook for 15 mins.
4. Add cooked rice, cooked pigeon pea and bisibele bath powder. Cook for 10 mins.
5. Finally add jaggery powder and coriander leaves. Mix well.

Drunken Noodles

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

Ingredients:
200g Brown rice and quinoa spaghetti pasta or flat rice noodles
5 cauliflower florets
5 broccoli florets
5 baby corns
6 snow peas
4 beans
1/4 cup of sliced red and green bell pepper
1/4 cup of sliced carrot
2 garlic cloves (chopped)
2 tbsp low sodium soy sauce
1 tbsp dark soya sauce
1 tbsp chilly paste
3 tsp brown sugar
2 tsp salt
2 tsp chopped garlic
4 cups water
1 tbsp oil

Method:
1. Heat a pan. Add water, and 1tsp salt, 1 tsp oil. Bring to boil.
2. Now add rice noodles or spaghetti. Cook for 6 mins.
3. Sieve water. Rinse noodles with cold water and keep aside.
4. Heat a pan. Add oil. Sauté all vegetables and chopped garlic cloves for 4 mins.
5. Put cooked noodles. Add 1 tsp salt, chilly paste, soya sauce, dark soya sauce, and brown sugar. Cook for 4 mins.

Horse gram Idli Usli or Kulitha idli Usli

Recipe Type: Indian                                                 Yield: 4

Preparation Time: 10 mins                                                     Cooking Time: 15 mins

Ingredients:
15 idlis (check this blog for my recipe)
6 curry leaves
1 tsp mustard seeds
5 tsp coconut oil
1 slit opened green chilly
1 tsp black lentils (urad dal)
1 tbsp grated coconut
1 tsp salt
3 tsp sugar

Method:
1. Heat a pan. Pour oil. Add mustard seeds, black lentils, slit-opened green chilly and curry leaves for tempering.
2. Now add mashed idlis, grated coconut, salt and sugar. Mix well. Cook for 10 mins.

Eggplant (bhaigan) Masala

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

Ingredients:
10 Thai eggplants (baigan or green eggplants or matti gulla)
2 tsp oil
1/2 tsp mustard seeds
6 curry leaves
3/4 cup of water
1/2 tsp cumin seeds
3/4 tsp salt
3/4 tsp chilly powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp cumin powder
1/2 coriander powder

Method:
1. Heat a pan. Add oil. Put mustard seeds, and curry leaves for tempering.
2. Put chopped Thai eggplants. Add salt, cumin powder, cumin seeds, chilly powder, turmeric powder, coriander powder, and garam masala.
3. Pour water. Cook for 15 mins or until eggplants are fully cooked.

Fenugreek Talasani (Methi palle talasani)

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

Ingredients:
4 garlic cloves
2 bunch of fenugreek leaves
2 green chilies
3 tsp oil
3 tsp jaggery powder
1 tbsp grated coconut
1/2 tsp salt

Method:
1. Heat a pan. Add oil. Put crushed garlic cloves. Fry for 3 mins.
2. Put chopped fenugreek leaves, salt, slit-opened green chilies and grated coconut.
4. Add jaggery powder. Mix well. Cook for 13 mins or until fenugreek leaves are fully cooked.

Dal Makhani

Recipe Type: Indian                                                                      Yield: 4
Preparation Time: 15 mins        Soaking Time : 5 hrs               Cooking Time: 30 mins

Ingredients:
1/2 cup kidney beans (rajma) (soaked and cooked)
1/2 cup green lentils (soaked and cooked)
2 onions
2 tomatoes
1 tsp chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
2 tbsp butter
1 and half cup of water
1 and half tsp salt
1/4 cup of chopped coriander leaves

Method:
1. Heat a pan. Add butter. Add chopped onion. Fry till it becomes transparent.
2. Add chopped tomatoes. Fry for 6 mins.
3. Put cumin powder, coriander powder, turmeric powder, and chilly powder. Fry for one minute.
4. Now put cooked kidney beans, cooked green lentils, water and salt. Cook for 20 mins.
5. Garnish with coriander leaves. Serve with rice, Indian bread or roti.

Horse gram Dosa

Recipe Type: Indian                          Fermentation: 6 hrs        Yield: 10 dosas
Preparation Time: 15 mins              Soaking time : 6 hrs       Cooking Time: 3 min each side


Ingredients:
1 cup semolina (suji)
1/4 cup horse gram
1/4 cup black lentils (urad dal)
1 and half cups of water
1 tsp salt
1 tbsp of oil

Method:
1. In a blender add soaked horse gram, half cup of water and black lentils. Make a fine paste.
2. Pour this batter in a bowl. Add semolina and salt. Pour one cup of water. Mix well.
3. Keep this batter for fermentation for 6 hours.
4. Heat pancake pan or tawa. Pour one ladle of batter to make dosa. Add little oil.
5. Cook dosa on both sides.
6. Serve hot dosa with chutney or sambar.

Gasgase Payasam or Poppy seeds Dessert

Recipe Type : Indian                                  Yield : 6
Preparation Time : 10 mins         Soaking time : 15 mins        Cooking time : 30 mins

Ingredients:
3 tbsp Poppy seeds (gasgase)
1tbsp white rice
3/4 cup jaggery powder (adjust according to taste )
1/2 cup grated coconut
1/2 tsp cardamom powder
2 tsp clarified butter (ghee)
8 almond (soaked in hot water and skin removed)
7 cashew nuts
8 raisins
2 cups milk (boiled)
2 cups of water

Method:
1. Heat a pan add one cup of jaggery powder and water. Bring to boil. Now sieve it to remove impurities. Keep aside.
2. Heat another pan. Add poppy seeds. Dry roast on a low flame for 4 mins. Keep aside.
3. Now add 2 tsp clarified butter, cashew nuts and raisins. Fry for 1 mins. Keep aside.
4. In a blender jar add poppy seeds, little water, almonds, and grated coconut. Make a smooth paste.
5. Heat a thick bottom sauce pan. Add ground paste. Pour one and half cup of water. Cook for 10 mins.
6. Now pour milk. Cook for 5 mins.
7. Pour jaggery water, cardamom powder, fried raisins and cashew nuts. Cook for 10 mins.
8. Check the consistency of payasam. Serve hot or cold.

Asparagus Saute`

Yield: 4
Preparation Time: 1 min                                                         Cooking Time: 5 mins

Ingredients:
10 Asparagus
1/4 tsp rosemary powder
1/4 tsp salt
2 tsp olive oil
1/4 tsp black pepper powder

Method:
1. Heat a pan. Add olive oil. Add asparagus, rosemary powder, black pepper powder and salt.
2. Saute` asparagus for 5 mins. 

Horse gram Idli

Recipe Type : Indian               Fermentation : 6 hours    Yield : Count of 12 idlis
Preparation Time : 15 mins      Soaking Time : 6 h         Cooking Time :  20 mins

Ingredients:
1 cup idli rawa
1/4 cup horse gram
1/4 cup black lentil (urad dal)
1 tsp salt
2 tsp oil
water as required

Method:
1. In a blender jar add soaked horse gram and soaked black lentil. Add little water while grinding. Make a fine paste.
2. Pour this batter into bowl. Add salt and idli rawa. Add required amount of water (batter should be of thick consistency). Mix well.
3. Keep this batter for fermentation (6h).
4. Grease idli molds with oil. Pour batter into molds. Steam for 15 to 20 minutes.
5. Serve hot idlis with chutney or sambar.

Cabbage - Potato Sabji

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

Ingredients:
2 cups chopped cabbage
2 potatoes
2 Byadagi chillies
2 tsp oil
1 tsp mustard seeds
6 curry leaves
1/4 cup water
1 tsp black lentil (urad dal)

Method:
1. Heat a pan. Add oil. Mustard seeds, black lentil, Byadagi chillies and curry leaves for tempering.
2. Add chopped cabbage, chopped potatoes, water and salt. Allow to cook.

Beans and potato Upkari

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

Ingredients:
500g beans
2 potatoes
2 Byadagi chillies
1 tsp mustard seeds
6 curry leaves
3 tsp oil
1/2 tsp asafoetida
1 tsp split bengal gram
1 tsp black lentil (urad dal)
1 tsp salt
1/2 cup water

Method:
1. Heat a pan. Add oil. Put mustard seeds, bengal gram, black lentil, Byadagi chillies, asafoetida and curry leaves for tempering.
2. Add chopped beans, chopped potatoes, salt and water. Allow to cook.

Chickoo Milkshake

Recipe Type : Indian                                                                   Yield : 2
Preparation Time : 8 mins                                                         Cooking Time : 0

Ingredients:
2 chickoos (sapota)
2 tsp sugar
2 cups milk

Method:
Using a blender or milkshake machine, blend all ingredients together until smooth.

Khothu Dosa or Pann pole Usli

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

Ingredients:
12 pann polo or neer dosa (check this blog for my recipe)
1 onion
1 tomato
2 tsp oil
1/2 tsp mustard seeds
6 curry leaves
1/4 cup of chopped coriander leaves
1/2 tsp salt
1 tsp chilly powder
1/2 tsp turmeric powder

Method:
1. Heat a pan. Add oil. Put mustard seeds, and curry leaves for tempering.
2. Add chopped onion. Fry for 3 mins.
3. Now add chopped tomato. Fry for 2 mins.
4. Add salt, chilly powder and turmeric powder. Mix and fry for 10 seconds.
5. Put chopped neer dosa or pann polo. Mix well. Cook for 2 mins. Garnish with coriander leaves.

Eggless Chocolate Muffins

Recipe Type : Indian                                                                Yield: 12
Preparation Time : 10 mins                                                    Cooking Time: 20 mins

Ingredients:
Dry ingredients:
1&1/2 cup wheat flour
1/4 cup of unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt

Wet ingredients:
1 cup brewed coffee (or 1 cup of warm water mixed with 1&1/2 tsp of instant coffee granules)
1 tbsp white vinegar
1 tsp vanilla extract
6 tbsp (1/4 cup + 2 tbsp) canola oil or vegetable oil

Method:
1. Preheat oven to 350º F.

2. Sieve all dry ingredients.

3. In another bowl add all wet ingredients. Mix well.

4. Pour wet ingredients with dry ingredients. Mix well. Remove all clumps.

5. Pour batter into the muffins liners, filling them about two to thirds of the way full.

6. Place the try in oven and bake for 20 mins.

Avocado Dipping Sauce

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

Ingredients:
2 Avocado
2 tsp lemon juice
1/2 tsp salt
1/2 tsp chilly powder

Method:
1. Cut avocado and deseed it. Mash the avocado.
2. Add salt, chilly powder and lemon juice. Mix well.
3. Enjoy as dipping sauce. 

Black Chickpea Sabji

Recipe Type : Indian                                                               Yield: 4
Preparation Time : 5 mins                                                     Cooking Time : 13 mins

Ingredients:
2 cups cooked black chickpeas (kala chana)
1/2 tsp salt
3/4 tsp chilly powder
1/2 tsp turmeric powder
2 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/2 tsp tamarind paste
1 tbsp grated coconut
2 tsp oil
6 curry leaves
1 tsp mustard seeds
1/2 cup of water

Method:
1. Heat a pan. Add oil. Put mustard seeds, crushed cumin seeds and curry leaves for tempering.
2. Add cooked black chickpeas, salt, tamarind paste, turmeric powder, chilly powder, cumin powder, coriander powder, garam masala, grated coconut and water. Cook for 10 mins.

Swiss chard Upkari

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

Ingredients:
1 bunch of Swiss chard
1/2 tsp salt
2 Byadagi chilies
2 tsp oil
1/2 tsp mustard seeds
6 curry leaves
2 tsp grated coconut
1/4 cup water

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

2. Add chopped Swiss chard, salt and water. Cook for 15 mins.
3. Finally add grated coconut. Mix well. Cook for 2 mins.