Adai (Adai Dosa)

Recipe Type : Indian              Fermentation time : 5 hrs              Yield: 10 in no.
Preparation Time : 6 mins     Soaking Time : 4hrs                         Cooking Time : 2 mins

Ingredients:
1 cup rice
2 red chilies
1/4 asafoetida
1 tsp salt
2 tbsp split Bengal gram (chanadal)
1 tbsp black lentils
1/2 cup water
5 curry leaves

Method:
1. Soak chanadal, black lentils, and rice for 4 hrs.
2. Grind chanadal, black lentils, rice, 2 chilies, asafoetida and curry leaves to make a paste.
3. Add salt and mix well. Keep it for fermentation for 5 hrs.

4. Heat a pancake-pan (tawa). Pour one ladle of batter to make dosa. Cook for 2 mins.

5. Serve with chutney.

Sanna Idli/ Spicy idli

Recipe Type : Indian                                                                Yield : 14 in nos.
Preparation Time : 15 mins                                                     Cooking Time: 20 mins

Ingredients:
12 Byadagi chilies
1 cup of soaked green gram (green gram was soaked for 7hrs)
1/2 cup of white rice (soaked for 2 hrs)
1 tsp asafoetida
1 tsp salt (to taste)
3/4 cup of fresh grated coconut
3/4 tsp tamarind paste
1/4 cup of water (as required)
1 onion
2 cups of cabbage
2 tsp oil/ clarified butter

Method:
1. In a blender add soaked rice, tamarind paste, asafoetida, water, Byadagi chilies, soaked green gram and fresh grated coconut. Grind to make a paste. Don't add more water. Prepare thick ground masala.
2. To the ground masala add salt, chopped cabbage and onion. Mix well.
3. Grease idli molds with oil or clarified butter (ghee).
4. Heat idli cooker with water.
5. Fill batter into the idli molds. Steam for 20 mins.

6. Serve with coconut oil.

Gobi 65

Recipe Type : Indian                                                                         Yield: 2
Preparation Time : 10 mins                                                              Cooking Time : 12 mins

Ingredients:
12 cauliflower florets
1 tbsp chopped coriander leaves
1 tsp salt
1 tsp chilly paste
1/4 tsp crushed black pepper powder
1/2 tsp garam masala
1 tsp ginger-garlic paste
2 tbsp all-purpose flour
1 tbsp corn starch
2 sliced green chilies
2 tbsp water (as required)
1/2 cup oil

Method:
1.  In a bowl add salt, chilly paste, chopped coriander leaves, crushed black pepper, garam masala, ginger-garlic paste, all-purpose flour, corn flour and water. Mix well.

2. Now add cauliflower florets. Mix well.

3. Heat a thick bottom frying pan. Pour oil and wait until the oil is hot (not boiling hot).
4. Deep fry cauliflower florets, slit opened green chilies and curry leaves.

5. Deep fry util cauliflower florets become crispy.

Mangalorean Buns

Recipe Type: Indian                                                       Yield: 12 in no.
Preparation Time : 15 mins                                           Keep it in warm place for 5 hours                                                                    Cooking Time: 15 mins

Ingredients:
3 cups all-purpose flour (maida)
1 tbsp of sugar
1/2 tbsp butter
1 cup of oil
2 ripe banana
1 tsp salt
1/2 tbsp curd
1/4 tsp baking soda

Method:
1. In a bowl add mashed banana, sugar, salt, butter, baking soda, and curd. Mix well.

2. Add all-purpose flour for kneading. Mix well. Prepare dough. Keep it in a warm place for 5 hours.

3. Make small balls from the dough.
4. Using a rolling pin flatten a dough ball into circular shape with approx. 0.25-0.5 inch thickness.
5. Heat a thick bottom frying pan. Pour oil and wait until the oil is hot (not boiling hot).
6. Fry buns one at a time. Drown the buns into oil once, so that it puffs up. Fry on both sides.

Patrado/alu wadi/ Patra

Recipe Type : Indian                                                                Yield : 14 slices
Preparation Time : 15 mins                                                     Cooking Time: 20 mins

Ingredients:
12 Byadagi chilies
1 cup of soaked green gram (green gram was soaked for 7hrs)
1/2 cup of white rice (soaked for 2 hrs)
1 tsp asafoetida
1 tsp salt (to taste)
3/4 cup of fresh grated coconut
3/4 tsp tamarind paste
1/4 cup of water (as required)
14 colocasia leaves

Method:
1. In a blender add soaked rice, salt, tamarind paste, asafoetida, water, Byadagi chilies, soaked green gram and fresh grated coconut. Grind to make a paste. Don't add more water. Prepare thick ground masala.
2. Place a colocasia leaf on top of kitchen counter top (as shown in the picture).

3. Apply ground masala on top and place another leaf over it.

4. Repeat this procedure until you have a stack of 7 leaves with ground masala applied between the leaves.

5. Now fold the leaves from two opposite sides. Apply masala.

6. Fold the leaves from third side and apply masala.

7. Roll the leaves to form a cylindrical shape.

8. Make a cut at the center of the cylindrical shape.

9. Follow the same procedure for remains 7 leaves.
10. Heat idli cooker with water.
11. Place the rolls in the cooker and steam for 20 mins.

12. Once cooked, cut the rolls into slices and serve with coconut oil.

                                                                            Enjoy!!

Ghee Rice

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

Ingredients :
1 cup basmati rice (soaked for 15 mins)
1 green chilly
10 cashew nuts
10 raisins
2 tbsp clarified butter (ghee)
1 tsp salt
2 bay leaves
1 big cardamom
4 cloves
5 black peppercorns
1 and 3/4 cup water

Method:
1. Heat a pan. Pour ghee. Add bay leaves, cashew nuts, raisins, big cardamom, cloves, slit opened green chilly and black peppercorns. Fry for 1 minute.

2. Add soaked basmati rice. Fry for 2 mins.

3. Pour water and salt. Cook until rice is fully cooked.

              

Idli

Recipe Type : Indian                Fermentation Time : 6 hrs       Yield: 20 ' idli's
Preparation Time: 15 mins      Soaking time : 4 hours            Cooking Time : 15 mins

Ingredients:
1 and 1/2 cup of idli rawa
1 and 3/4 cup water (as required)
1 tsp salt (to taste)
3/4 cup black lentils (urad dal)
3 tsp clarified butter (ghee) or oil

Method:
1. In a blender pour soaked urad dal and 2 tbsp of water. Make a fine paste.
2. In a bowl add idli rawa, salt, ground urad dal paste and water. Mix well.
3. Prepare thick batter. Ferment it for 6 hours.
4. Grease idli molds with oil or clarified butter (ghee).
5. Heat idli cooker with water.
6. Fill batter into the idli molds. Steam for 15 mins.
7. Serve hot idlis with sambar and chutney.

Aloo Paratha/ Potato Paratha

Recipe Type : Indian                                                                    Yield : 10
Preparation Time : 5 mins                                                           Cooking Time : 3 mins

Ingredients :
2 cups of wheat flour
3/4 cup water
2 tsp salt
1/2 cup coriander leaves
1 tsp cumin powder
1 tsp coriander powder
1 tsp chilly powder
2 green chilies
1/2 tsp garam masala
6 potatoes
4 tsp oil
1 tbsp butter
1 tsp finely chopped ginger

Method:
For stuffing:
1. Mash cooked potatoes. Keep aside.

2. Heat a pan. Pour 2 tsp of oil.
3. Add mashed potatoes, salt, chilly powder, garam masala, and coriander powder. Mix well.

4. Now add chopped coriander leaves, finely chopped ginger and chopped green chilies. Mix well. Switch off gas.

5. Prepare 10 balls from this mixture.

Outer cover:
1. In a bowl add wheat flour, 1 tsp salt, 2 tsp oil and water. Mix well.
2. Form a soft dough. Keep it aside for 10 mins.
3. Make 10 balls from the dough.

Preparation for Bread (paratha):
1. Using a rolling pin flatten a dough ball into a small (thick) round shape.

2. Fill the stuffing.

3. Close the opening at the top.

4. Roll out to a 5" roundel.

5. Fry it in a pan. Add 1/4 tsp of butter while frying. Cover the pan with a lid.

6. Follow the same procedure for other dough balls.

7. Serve hot with curd, tomato sauce and pudina chutney.

Kesar- Pista Kulfi

Recipe Type : Indian                                                                       Yield : 18 in no.s
Preparation Time : 5 mins                                                               Cooking Time : 1 hour

Ingredients:
2 liters whole milk
1 can condensed milk
1 cup milk powder
2 tbsp sugar
1/4 tsp nutmeg powder
1 tsp cardamom powder
12 saffron strands
1/2 cup chopped pistachios

Method:
1. Heat a thick bottom pan. Pour whole milk. Bring to boil.

2. Set gas to medium flame. Now add condensed milk, saffron strands, milk powder, pistachios and sugar. Keep stirring the mixture occasionally. Wait until it's half of original volume.

3. Take a small bowl. Add little milk, cardamom powder and nutmeg powder. Mix well.

4. Pour nutmeg, milk and cardamom powder mixture to this pan. Mix well. Switch off gas. Allow to cool.

5. Pour thickened milk mixture into Popsicle molds.

6. Freeze for 7 hours.