Quinoa Porridge / Quinoa Upma

Recipe Type : Indian                                                                      Yield : 4
Preparation Time : 20 mins                                                           Cooking Time : 25 mins

Ingredients :
1 cup quinoa (soaked in water for 20 mins)
1 and half cups water
1 tomato
2 tbsp fresh peas
1/4 cup chopped carrot
2 green chilies
3/4 tsp chopped ginger
1 tbsp clarified butter or oil
1 tsp mustard seeds
6 curry leaves
1 chopped onion (optional)
1 tsp black lentils / urad dal
2 tbsp chopped coriander leaves
pinch of turmeric powder
1 tbsp Bengal gram / chana dal
3/4 tsp salt (to taste)

Method :
1. Heat a pan containing clarified butter or oil.
2. Add mustard seeds, chana dal, urad dal, green chilis, and curry leaves for tempering.

3. Now add chopped onion, and fry till translucent.

4. Now add chopped tomato, ginger, chopped carrot, and green peas. Fry for 3 more mins.

5. Put soaked quinoa (drained) and fry for 5 minutes.

6. Pour water, and add salt. Bring to boil.

7. Lower the gas to medium flame. Cook until quinoa is cooked.

8. Garnish with coriander leaves.

Godu Muddo/ Patholi

Recipe Type : Indian                                                           Yield : 12 nos.
Preparation Time: 20 mins                                                 Cooking Time : 20 mins

Ingredients :
1 cup white rice (soaked for 3 hrs)
1/4 cup parboiled rice (optional) (soaked for 7 hrs)
1 and half cup grated coconut
1 tsp salt
3 tbsp jaggery powder
1/4 tsp cardamom powder
1/2 cup water
12 banana leaves or turmeric leaves
8 raisins (optional)
7 cashew nuts (optional)

Method :
1. In blender add water, 2 types of rice, and 1/4 cup of grated coconut. Make a fine paste (Batter should be thick; don't dilute it with too much water.)
2. In a bowl add remaining coconut, raisins, cashew nuts, jaggery powder and cardamom powder. Mix well.
3. On a banana leaf or turmeric leaf spread batter as shown in picture.

4. Put coconut stuffing in the middle and fold the leaf.
Repeat steps 3 and 4 with other banana leaves.

5. Steam all stuffed leaves for 20 mins.

6. Serve with clarified butter (ghee).

Mushroom Biryani

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

Ingredients:
whole garam masala
2 tsp fennel seeds (dry roasted and crushed)
5 peppercorns
2 tsp shahi jeera/ cumin seeds
2 small crushed green cardamoms
2 big cardamoms
3 cloves
1/2 inch cinnamon stick
3 bay leaves
3 tomatoes (chopped)
2 onions (sliced)
4 tbsp clarified butter
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
1 and half tsp chilly powder
1/2 tsp turmeric powder
1 cup chopped coriander leaves
2 green chilies
2 cups basmati rice
3 and half cup water
2 tsp salt
300 g chopped mushrooms

Method:
1. Soak basmati rice for 20 mins.
2. Heat a pan. Add 2 tbsp clarified butter. Now add whole garam masala.
3. Add chopped tomatoes and fry for 6 mins.

4. Now add cumin powder, coriander powder, garam masala, chilly powder, turmeric powder and sliced green chilies. Fry for 1 minute.

5. Add chopped mushrooms and fry for 5 mins.

6. Pour soaked basmati rice and fry for 2 mins.

7. Pour water and add salt. Mix well. Allow to cook.

8. Heat another small pan containing clarified butter.
9. Add sliced onions Fry until golden. Keep aside.

10. Once rice is done put chopped coriander leaves and fried onions. Switch off gas.

11. Serve with raitha.

Recipe courtesy: Smita Prabhu-Kamath

Cabbage Rice

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


Ingredients :
1 cup rice
1 tsp chilly powder
1 tsp salt
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
2 tsp lemon juice
2 tsp cumin seeds
5 curry leaves
3 tsp oil
1 tsp mustard seeds
1 tbsp chopped coriander leaves
1 cup chopped cabbage
2 cups water

Method:
1. Heat a pan. Add oil. Put mustard seeds, cumin seeds and curry leaves for tempering.
2. Add chopped cabbage, salt, cumin powder, coriander powder, chilly powder, turmeric powder, and lemon juice. Cook for 5 mins.
3. Now add washed rice, and water. Mix well.
4. Once rice is fully cooked, garnish with coriander leaves. 

Sev Puri

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

Ingredients:
1/2 cup whole yellow peas (vataana)(soaked for 8hrs)
1/2 cup whole green peas (soaked for 8 hrs)
2 tbsp chopped coriander leaves
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 chopped green chilies
1 tsp salt
2 chopped onions
2 chopped tomato
1/2 tsp chat masala
1/2 tsp garam masala
2 tbsp oil
1/2 tsp chilly powder

200g  puris
200g Indian thin sev
2 tbsp sweet curd

Sweet date-tamarind chutney:
In a blender jar add 5 de-seeded dates, 1 tbsp tamarind paste, 1/2 tsp chilly powder, salt, 2 tbsp water and cumin powder. Make a fine paste.

Green chutney
In a blender jar add chopped coriander leaves, 2 green chilies, salt, 6 mint leaves and 2 tbsp water. Make a fine paste.

Method:
1. Cook soaked yellow and green peas adding little salt and turmeric powder. Keep aside.
2. Heat a sauce pan. Add oil.
3. Now add 1 and half chopped onions. Fry till onion form golden color.
4. Add 1 and half chopped tomato. Cook for 3 mins.
5. Now add turmeric powder, salt, cumin powder, chilly powder, coriander powder, green chilies and chaat masala. Fry for 3 mins.
6. Now add cooked yellow and green peas.
7. Add one cup of water. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.

Serving Method :
On a plate arrange puris. Put every ingredients in each puri. Add ragda (curry), chopped onion, chopped tomato, green chutney, sweet date - tamarind chutney, sweet curd, little chilly powder, Indian thin sev and coriander leaves.

Green Gram - Raw Mango Curry

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

Ingredients:
1/2 cup green gram
8 mango pieces
1/2 tsp crushed black pepper
3/4 tsp salt (to taste)
1/2 tsp dried mango powder (amchur powder)
2 cups water

Method:
1. In pressure cooker add green gram, 1 cup water, salt and chopped raw mango pieces. It may take 2 whistles to cook.
2. Once green gram and raw mango pieces are cooked, add amchur powder and crushed black pepper. Pour remaining water and bring to boil.
3. Serve with rice.

Kodubale

Recipe Type : Indian                                                             Yield : 4 cups 
Preparation Time : 30 mins                                                  Cooking Time : 6 mins

Ingredients :
1 and 1/2 cups rice flour
3/4 cup hurikadale / roasted Bengal gram or chanadal / dalia (dry roast and make powder)
2 tsp chilly powder (as per taste)
1/2 tsp asafoetida powder
1 tbsp butter (melted and hot)
7 curry leaves (optional)
1 tsp and 1/2 salt
1/4 cup maida
1 tbsp semolina
1 tsp cumin seeds
1/4 tsp carom seeds
1/4 tsp turmeric powder
water
1 cup canola oil or coconut oil

Method : 
1. In a bowl add all ingredients (except oil and water).
2. Add water little by little to prepare dough.
3. Apply oil on your palms and take little dough.
4. Rub the dough with your hands to make a thick noodle and join it's ends.
5. Repeat this process to make several such shapes.

6. Heat a pan containing oil. Lower the gas to medium flame.

7. Deep fry the shapes until golden.

8. Once at room temperature store in airtight container.

Note: If dough breaks while preparing shape add little oil or little water.

Urad Dal Dosa/ Uddina Dose / Black Lentils Pancakes

Recipe Type : Indian                      Soaking Time : 4 hrs                 Yield : 10 nos.
Preparation Time : 7 mins             Fermentation Time: 6 hrs           Cooking Time : 2 mins 


Ingredients:
1 cup white rice
1/4 cup black lentils (urad dal)
1 cup water (as required)
1 tsp salt
1 tbsp coconut oil or ghee

Method:
1. Soak rice and black lentils in water for 4 hours.
2. Grind to make a paste. While grinding add water.
3. Add salt and mix well. Prepare a thick batter.
4. Ferment the batter for 6 hours.
5. Heat a pancake-pan (tawa).

6. Add little oil. Pour one ladle of batter to make dosa. Cook dosa on both sides.

7. Serve with chutney or sambar.