Mango Pickle

Recipe Type : Indian                                                    Yield : Approx 100g of pickle
Preparation Time : 10 mins                                         Cooking Time : 3 mins

Ingredients:
1 cup chopped mango
1 and half tbsp mustard powder
1 and half tbsp red chilly powder
1 tbsp salt
1/2 tsp fenugreek powder (dry roasted and powdered)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 cup coconut oil
1 tsp mustard seeds
7 curry leaves
1 dry red chilly
1/4 tsp asafoetida
1/2 tsp cumin seeds

Method:
1. Heat a pan. Add oil. Put mustard seeds, cumin seeds, dry red chilly pieces, asafoetida, and curry leaves for tempering. Allow to cool.

2. In a bowl add chilly powder, salt, mustard powder, fenugreek powder, turmeric powder, cumin powder, and coriander powder. Mix well.

3. Now pour tempered ingredients into dry ingredients bowl. Mix well.

4. Put mango pieces. Mix well. Keep this mixture for 1 day.

5. After one day pickle will be ready for consumption. Store in air tight glass jar and refrigerate. It will last for 2 months.

Eggless Banana Cake

Preparation time: 10 mins                     Yield : 10 slices                       Baking time: 40 mins

Ingredients:

2 bananas

2 cups All-purpose flour

1/2 tsp vanilla essence

1 tsp baking powder

1/2 tsp baking soda

2 tbsp tutti frutti or walnuts

3 tbsp milk
1 tbsp sugar
1/2 cup curd
1/3 cup butter
7 oz condensed milk

Method:

1. Preheat oven for 350 F.

2. Grease pan and keep aside.
3. Mash 2 bananas.

Wet ingredients

1. In a bowl add condensed milk, and butter. Mix well.

2. Pour milk, curd, vanilla essence and mashed banana. Mix well.

Dry Ingredients
1. Sieve baking powder, baking soda and all-purpose flour into another bowl. Add Tutti-frutti and sugar. Mix well.

2. Now mix dry ingredients with wet ingredients. Mix well.

3. Pour this batter into the pan.

4. Put in oven for 40 mins at 350 F or until a toothpick comes out clean when pricked into the cake.

5. Let it cool for 15 mins.

                                                                     Enjoy!!

Note: 
1. Preheat oven at 350 F and keep it ready.

2. Prepare the batter and put it in oven without delay. 

3. Don't open the oven door while baking for 40 mins.

Mango - Garlic Pickle

Recipe Type : Indian                                                    Yield : Approx 100g of pickle
Preparation Time : 10 mins                                         Cooking Time : 3 mins

Ingredients:
1 cup chopped mango
1 and half tbsp mustard powder
1 and half tbsp red chilly powder
1 tbsp salt
1/2 tsp fenugreek powder (dry roasted and powdered)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 cup coconut oil
1 tsp mustard seeds
7 curry leaves
1 dry red chilly
1/4 tsp asafoetida
1/2 tsp cumin seeds
1 tbsp grated garlic
2 garlics

Method:
1. Heat a pan. Add oil. Put mustard seeds, cumin seeds, dry red chilly pieces, garlic pieces, asafoetida, and curry leaves for tempering. Allow to cool.

2. In a bowl add chilly powder, salt, mustard powder, fenugreek powder, turmeric powder, cumin powder, and coriander powder. Mix well.

3. Now pour tempered ingredients into dry ingredients bowl. Mix well.

4. Put mango pieces and grated garlic. Mix well. Keep this mixture for 1 day.

5. After one day pickle will be ready for consumption. Store in air tight glass jar and refrigerate. It will last for 2 months.

Gorgonzola Sauce

Preparation Time : 2 mins                                      Cooking Time : 7 mins

Ingredients:
200g Gorgonzola cheese
2 garlic cloves
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp black pepper powder
1/2 tsp crushed red pepper
2 slices sun-dried tomato (optional)
1 tbsp butter
1 tbsp Parmigiano- Reggiano cheese
1/2 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/2 cup of milk or cream
water (optional)

Method:
Heat a sauce pan. Add butter. Add chopped garlic. Fry for 2 mins. Now add all remaining ingredients. Cook for 5 mins. Adjust the sauce thickness by adding milk or water. You can use this sauce for to make pasta.

Roasted Red Bell Pepper Sauce

Recipe Type : Indian                                                                  Preparation Time : 5 mins
                                                   Cooking Time : 12 mins

Ingredients:
2 onions
350g roasted red bell peppers
1 tsp salt
2 tsp oil
2 garlic

1. Heat a pan. Add oil. Put chopped onions and chopped garlic. Cook for 5 mins.

2. Now add chopped roasted red bell peppers and crushed red peppers. Fry for 2 mins.

3. In a blender put cooked onions, garlic pieces and roasted bell pepper. Make a fine paste.

4. Sauce is ready.

Veggie Pasta with Roasted Red Bell Pepper Sauce

Recipe Type : Italian                                                                        Yield : 2
Preparation Time : 5 mins                                                               Cooking Time : 25 mins


Ingredients:
1 and half cup of uncooked penne pasta
350g roasted red bell peppers
7 cups of water
1/2 tsp crushed red peppers
1/4 tsp crushed black peppers
3 slices of green olives
6 slices of summer squash
5 basil leaves
1 fresh bell pepper
4 marinated artichoke hearts
2 tsp salt
1 tbsp parmesan cheese
2 onions
2 tsp oil
2 garlic

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

Final Cooking Method :
1. Heat a pan. Add oil. Put chopped onions and chopped garlic. Cook for 5 mins.

2. Now add chopped roasted red bell peppers and crushed red peppers. Fry for 2 mins.

3. In a blender put cooked onions, garlic pieces and roasted bell pepper. Make a fine paste.

4. Heat a sauce pan. Pour ground sauce into pan. Cook for 2 mins.
5. Now add 1 tsp of salt, all vegetables, 2 chopped basil leaves, crushed black pepper, parmesan cheese, 3/4 cooked pasta. Cook for 2 mins.

6. Adjust the sauce thickness by adding water.
7. Finally add remaining chopped basil leaves. Mix well.

Dosakai Neer Dosa/ Magge Pann Polo/ Yellow cucumber Pancakes

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  (soak for half an hour)
1/4 cup of grated coconut
2 cups of water
1 tsp salt
1/2 cup grated yellow cucumber (dosakai or magge)
1 green chilly
1/2 tsp grated ginger
1 tsp sugar

Method:
1. Grind white rice, little water, and grated coconut. Make a fine paste.
2. Put grated yellow cucumber, grated ginger and finely chopped chilly.
3. Add salt, sugar and 2 cups of water. Make thin batter.  Mix well.
4. 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.

Rice Kheer / Rice Pudding / Dhoodh Pak

Recipe Type : Indian                                                                    Yield : 6
Preparation Time : 5 mins                                                           Cooking Time : 35 mins

Ingredients : 
1/2 cup soaked Basmati rice (soaked for 20 mins)
3/4 cup sugar
8 cashew nuts
8 raisins
2 tsp clarified butter (ghee)
7 saffron threads (strands)
2 cups whole milk
3 cups water
1/2 tsp cardamom powder

Method :
1. Heat a thick bottom pan. Pour 3 cups of water. Bring to boil.
2. Now put soaked Basmati rice. Allow the rice to cook.
3. Heat a another pan. Pour milk and saffron strands. Bring to boil. Keep aside.
4. Now pour hot milk into rice cooking pan. Cook for 5 mins.
5. Heat a sauce pan. Add clarified butter. Put cashew nuts and raisins. Fry for 1 minute.
6. Now add roasted cashew nuts and raisins into rice cooking pan.
7. Add cardamom powder and sugar. Mix well.
8. On a low flame cook rice pudding for another 10 mins. Stir it occasionally.
9. Serve hot or cold.

Gherkin-Chickpeas Sabji

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

Ingredients:
500g gherkin or Ivy gourd or tindora or tendle
200g cooked chickpeas
3 tsp oil
5 Byadagi chilies
1/2 cup fresh grated coconut
1/2 tsp tamarind paste
2 tsp cumin seeds
2 tsp black lentils (urad dal)
8 curry leaves
1 tsp mustard seeds
1/2  cup water
1 tsp salt

Method :
1. Slice tindora into long slices.
2. Dry roast Byadagi chilies, cumin seeds, and black lentils.
3. In a blender add dry roasted ingredients, tamarind paste, and grated coconut. Grind coarsely.
4. Heat a pan. Pour oil. Put mustard seeds, and curry leaves for tempering.
5. Put ground masala, and salt. Mix well.
6. Add sliced tindora into cooking pan. Pour water. Cook for 20 mins.
7. Now add cooked chickpeas. Cook for another 5 mins.

Avocado Usli / Butter Fruit Usli

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

Ingredients:
2 large avocados
2 onions
2 green chilies
1 tsp mustard seeds
6 curry leaves
3 tsp oil
1 tbsp grated coconut (optional)
3 tsp lemon juice
2 tsp black lentils (urad dal)
1/2 tsp salt (to taste)
coriander leaves

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

2. Add chopped onions, and green chilies. Fry for 3 mins. Switch off gas.

3. Put chopped avocado (peeled and de-seeded avocado), lemon juice, salt and grated coconut. Mix well.

4. Garnish with coriander leaves.

Enjoy!!

Mushroom Sukka

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

Ingredients : 
500g Mushrooms
1 big onion
2 tomatoes
15 curry leaves
2 tsp mustard seeds
2 tsp black lentils
3 tsp coriander seeds
1/4 tsp fenugreek seeds
1/4 cup coconut oil
12 Byadagi chilies
1 cup grated coconut
1/4 tsp tamarind paste
1 tsp salt
3 garlic cloves
1/4 cup water
coriander leaves

Method:
1. Heat a pan. Dry roast coriander seeds, black lentils, fenugreek seeds, and Byadagi chilies for 2 mins.
2. In a blender add all dry roasted ingredients, grated coconut, little water and garlic cloves. Grind coarsely.
3. Heat a thick bottom pan. Pour oil. Add mustard seeds and curry leaves for tempering.
4. Saute onion till it becomes translucent.
5. Fry tomatoes for 5 mins.
6. Pour ground masala. Cook for 6 mins.
7. Add salt and mushroom pieces. Pour little water. Cook for another 10 mins.
8. Garnish with coriander leaves.
9. Serve with rice, pancakes, Indian roti and idli.

Sweet Potato Fritters / Kanga Podi

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

Ingredients:
12  sweet potato 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. Now dip sweet potato slices in the chickpea batter.

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

4. Serve hot sweet potato fritters with chutney or tomato sauce.

Buttered Veggie Stir Fry

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

Ingredients :
1 summer squash
4 bell peppers (any color )
2 sweet corns (1 cup of corn kernel)
2 carrots
1/4 tsp dried oregano leaves
1 tsp dried thyme leaves
1/2 tsp salt
1 tsp crushed red pepper
1/4 tsp black pepper powder
1 tbsp butter

Method:
1. Heat a pan. Add butter. Add 1 cup of corn kernel, sliced bell peppers, sliced carrots, and sliced summer squash.
2. Add salt, crushed red pepper, black pepper powder, dried oregano leaves and dried thyme leaves. Cook for 10 mins (do not cover pan with a lid).