Bread-rice pancakes

Recipe Type : Indian                                                                          Yield : 12 in nos.
Preparation Time : 6 mins                                                                 Cooking Time : 2 mins each

Ingredients :
1 cup white rice (soaked for 3 hrs)
1/2 cup cooked white rice
2 bread slices
1 carrot
water
salt
oil

Method :
1. In a blender jar add cooked rice, salt, carrot, rice, water, and bread pieces. Grind to make a fine paste.
2. Heat a pan. Sprinkle oil.
3. Pour one ladle of batter. Spread little. Cook on both sides.
4. Serve with curry or chutney.

Note: Fermentation is not required. 

Scrambled cottage cheese / Paneer Bhurji

Recipe Type : Indian                                                                       Yield : 6
Preparation Time : 5 mins                                                              Cooking Time : 15 mins

Ingredients :
200g paneer / cottage cheese
1 tsp chilly powder
1/2 tsp turmeric powder
2 onions
2 tomatoes
2 green chilies
coriander leaves
salt

Method :
1. Heat a pan. Add chopped onions. Fry till onion translucent.
2. Put copped tomato. Fry for 2 mins.
3. Add salt, chilly powder, turmeric powder and chopped green chilies.
4. Now add crushed paneer. Mix well. Cook for 4 mins.
5. Garnish with coriander leaves.

Cumin flavored Appo / Pejje Appo

Recipe Type : Indian                Yield : 28 in no.s          Cooking Time : 3 mins 
Preparation Time : 10 mins      Soaking time : 4 hrs     Fermentation Time : 6 hrs

Ingredients:
1 cup white rice
1/2 cup black lentils (urad dal)
2 tsp cumin seeds
1 tsp salt (to taste)
water (as required)
1/2 cup semolina
oil

Method :
1. Soak rice and urad dal in two separate bowls for 4hrs.
2. Grind soaked rice with some water.
3.  Now grind urad dal and cumin seeds using water (use little water )
4. In a bowl add all ground batter. Add salt and semolina. Mix well. Keep it for fermentation for 6 hours.
5. Batter should be of medium consistency.
6. Heat appo pan. Add oil. Pour batter into the mould and cook on both sides.

7. Serve with chutney or curry. 

Soft rice Pancakes / Dosa

Recipe Type : Indian                                                                          Yield : 11 in nos.
Preparation Time : 10 mins                                                               Cooking Time : 2 mins each

Ingredients :
1 cup white rice
1 cup cooked white rice
1 tbsp grated coconut
salt
water
oil

Method :
1. In a bowl add white rice. Soak for 3 hrs.
2. In a blender add soaked rice, grated coconut, salt and some water. Grind to form a paste.
3. Now add cooked white rice to the blended paste. Grind it again.
4. Prepare a medium consistency batter.
5. Heat a griddle. Sprinkle little oil.
6. Pour one ladle of batter. Spread it. Cook on both sides.
7. Serve with curry or chutney.

Note: No fermentation is required. 

Cumin flavored Pancakes / Pejje Polo

Recipe Type : Indian                Yield : 16 in no.s           Cooking Time : 2 mins each 
Preparation Time : 10 mins      Soaking time : 4 hrs     Fermentation Time : 6 hrs

Ingredients:
1 cup white rice
1/2 cup black lentils (urad dal)
2 tsp cumin seeds
1 tsp salt (to taste)
water (as required)
oil

Method :
1. Soak rice and urad dal in 2 separate bowls for 4hrs.
2. Grind soaked rice with some water.
3. Now grind urad dal and cumin seeds using water (use little water )
4. In a bowl add all ground batter. Add salt. Mix well. Keep it for fermentation for 6 hours.
5. Batter should be of medium consistency.
6. Heat a griddle. Pour one ladle of batter. Spread batter. Sprinkle little oil. Allow to cook.

6. Serve with curry or chutney.

Thai Vegetable Stir-fry

Recipe Type : Thai                                                                         Yield : 2
Preparation Time : 5 mins                                                             Cooking Time : 15 mins

Ingredients:
5 baby corns
6 broccoli florets
6 eggplant chopped
7 snow peas
2 baby zucchini
1 tsp crushed red pepper
1/2  tsp salt
4 basil leaves
1/2 tsp sesame seeds
1/2 tsp jaggery powder
2 garlic chopped
1 tbsp water
1 tbsp oil

Method :
1. Heat a pan. Add oil and chopped garlic pieces. Fry for 1 minute.
2. Now add all vegetables and water. Cover pan with a lid. Cook on a low flame for 4 mins.
3. Put salt, sesame seeds, red crushed pepper and jaggery. 

Paneer Pulav

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

Ingredients:
1 cup basmati rice (soak rice for 15 mins)
1 tomato
7 mint leaves
salt
1/2 tsp chilly powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
2 tbsp clarified butter (ghee)
coriander leaves
2 big cardamoms
1 tsp cumin seeds
2 bay leaves
1 bell pepper
2 cups water

Paneer marination:
100g of paneer cubes
1 tsp milk
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp lime juice
Pinch of asafoetida
salt

Put all ingredients in a bowl. Mix well. Keep aside for 15 mins.

Method :
1. Heat a pan. Pour clarified butter. Put cumin seeds, bay leaves and big cardamom.
2. Put chopped tomato. Fry for 2 mins.
3. Now add chopped bell pepper, saute for 2 mins.
4. Sprinkle salt, cumin powder, coriander powder, chilly powder and turmeric powder. Fry for few seconds.

5. Now add marinated paneer.
6. Put soaked rice. Fry for few seconds.

7. Pour 2 cups of water. Bring to boil.

8. Once rice cooked, garnish it with coriander leaves and mint leaves.
9. Serve with raita.

Paratha with leftover tawa pulav as filling

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

Ingredients :
2 cups of wheat flour
3/4 cup water
2 tsp salt
leftover tawa pulav
2 tbsp oil or butter

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.

Another method :
Using rolling pin flatten a dough ball into a round shape.
Spread the stuffing.

Cover with another flatten bread (flatten dough). Seal (close) the outer layer by gently pressing it's outer layer.

Gently roll out dough for required thickness.

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

6. Follow the same procedure for other dough balls.

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

Schezwan tawa idlis

Recipe Type : Indian                                                                               Yield : 2
Preparation Time : 3 mins                                                                      Cooking Time : 7 mins

Ingredients :
8 idlis 
2 tbsp Schezwan sauce 
1 onion
2 tbsp coconut oil or butter
coriander leaves
2 tbsp pav bhaji masala
salt (to taste)

Method :
1. Heat a pan containing oil.
2. Put chopped onion. Fry till translucent.

3. Add schezwan sauce, salt, coriander leaves and pav bhaji masala. Mix well. Cook for 30 secs.

4. Place the idlis and cook for 2 mins.

5. Garnish with coriander leaves.

Enjoy!!

Masala Bath (tendli bath)

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

Ingredients :
1 cup basmati rice or white rice (soaked for 20 mins)
1 cup chopped tindora / Ivy gourd
1 and 1/2 tbsp goda masala
1 tsp chilly powder (to taste)
1 tsp salt
1/4 tsp turmeric powder
1 tomato
coriander leaves
1 onion
2 potatoes
2 tbsp oil or clarified butter
2 cups water

Method:
1. Heat a pan containing oil or ghee.
2. Put chopped onion. Fry till translucent.
3. Now add chopped tomato. Fry for 3 mins.
4. Add chopped tindora, and chopped potatoes. Mix well.
5. Spinkle turmeric powder, salt, goda masala, and chilly powder. Mix well.
6. Pour water and add soaked rice. Mix well. Bring to boil.
7. Cover the pan with a lid and cook on a medium flame until rice is cooked.
8. Garnish with coriander leaves. Serve with raitha. 

Raita

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

Ingredients :
1/4 cup chopped cucumber
1/2 chopped onion
1 tomato
1 green chilly
1 cup curd
3/4 cup water
salt
coriander leaves

Method :
In a bowl add all ingredients and mix well.
Serve with pulav or biryani. 

Karanji / Gujiya / Sweet empanadas

Recipe Type : Indian                                                                        Yield : 16
Preparation Time : 15 mins                                                             Cooking Time : 4 mins 

Ingredients :
1 cup maida / all-purpose flour
1 tbsp clarified butter / ghee
1/2 tsp salt
1/2 cup milk + 1 tbsp
1 cup oil (for frying)
3/4 cup grated coconut
7 cashew nuts
7 raisins
1/4 cardamom powder
2 tsp sesame seeds
1/2 cup sugar

Method :
1. In a bowl add all-purpose flour, salt, hot clarified butter, and milk. Mix well. Prepare a dough.
2. Keep this dough for 20 mins (resting period for dough).
3. Heat a pan. Add grated coconut. Saute for 4 mins.
4. Now add sesame seeds, cardamom powder, cashew nuts and raisins. Fry for 2 mins.
5. Pour sugar and switch off gas. Allow this stuffing to cool down.

6. Prepare small balls from the dough.

7. Flatten to form small round shapes.

8. Place 1 tbsp of stuffing on the flatten dough and fold the dough to cover the stuffing.

9. Press the edges to close the openings.

10. Heat a pan containing oil. Deep fry the stuffed doughs till golden.

Besan Cheela / Vegetables Omelette

Recipe Type : Indian                                                                      Yield : 6 in no.s
Preparation Time : 10 mins                                                           Cooking Time : 6 mins each

Ingredients :
1 cup gram flour / besan
1 cup water
3 mushrooms
2 green chilies
1 onion
1 tomato
salt (to taste)
1/4 tsp turmeric powder
2 broccoli florets
coriander leaves
1 tbsp oil

Method :
1. In a bowl pour water and gram flour. Mix well to remove all lumps.
2. Now add all chopped vegetables, salt, and turmeric powder. Mix well. Keep this batter aside for 15 mins.

3. Heat a pan. Pour little oil.
4. Pour one ladle of batter to prepare pancakes.

5. Cook on a low flame. Cook pancakes on both sides.

6. Serve with ketchup or chutney.