Godu Thavse Idli / Sweet cucumber idli

Recipe Type : Indian                                                                      Yield : 12 in no.s
Preparation Time : 15 mins                                                           Cooking Time : 15 mins

Ingredients :
1 and 1/2 cups semolina (dry roast for 4 mins)
1 tbsp grated coconut (optional)
1 tsp salt (to taste)
1/2 cup jaggery powder
1/4 cardamom powder
1 and 1/4 cup water
1 cup grated cucumber
1 tsp clarified butter
1 tsp grated ginger

Method :
1. In a bowl add all ingredients except clarified butter. Mix well. Keep it aside for 10 mins.

2. Grease idli moulds with clarified butter (ghee).
3. Heat idli cooker with water.
4. Fill batter into the idli moulds. Steam for 15 mins.

5. Serve hot idlis with butter or clarified butter.

Dill leaves and bottle gourd dal

Recipe Type : Indian                                                                            Yield : 4
Preparation Time : 5 mins                                                                   Cooking Time : 20 mins

Ingredients :
1 cup cooked toor dal (pigeon pea)
2 cups of chopped bottle gourd
1 cup chopped dill leaves
1 tsp chilly powder
salt
1 tbsp clarified butter
1/2 tsp mustard seeds
6 curry leaves
coriander leaves
1 and 1/2 cups water
1/2 tsp asafoetida
1 tsp chopped ginger
1 tomato

Method :
1. Heat a pan. Add clarified butter. Put mustard seeds and curry leaves.
2. Pour water. Add bottle gourd, tomato, dill leaves, chilly powder, asafoetida, salt, and ginger. Cook for 20 mins.
3. Pour cooked dal. Mash dal and vegetables. Cook for 6 more mins.

Eggplant tawa fry

Recipe Type : Indian                                                                                  Yield : 10 
Preparation Time : 10 mins                                                                        Cooking Time : 7 mins

Ingredients :
10 eggplant slices
1 1/4 tsp chilly powder
1/2 tsp turmeric powder
2 tsp ginger-garlic paste
salt
2 tbsp rice flour
1/2 cup semolina
water
3/4 tsp coriander powder
1/4 tsp asafoetida
3/4 tsp cumin powder
2 tbsp coconut oil

Method :
1. In a bowl add salt, 1tsp of chilly powder, coriander powder, cumin powder, asafoetida, ginger-garlic paste and rice flour. Add 2 tbsp of water. Mix well.
2. Put the eggplant slices into the bowl. Mix well. Keep this bowl aside for 5 mins.
3. In a plate add semolina, pinch of salt and 1/4 tsp of chilly powder.
4. Press either sides of the eggplant slices in the semolina mixture.
5. Heat a nonstick pan. Sprinkle 2 tsp of oil and place eggplant slices on top.

6. Cover pan with a lid. Fry on both sides (4 mins each side). If required sprinkle little water. 

Godu Appo/ wheat flour sweet appo

Recipe Type : Indian                                                         Yield : 18 in no.s
Preparation Time : 7 mins                                                Cooking Time : 5 mins

Ingredients :
1 cup wheat flour
1/2 cup jaggery powder
1 big banana (mashed)
1/2 cup water
1/4 tsp cardamom powder
1/4 tsp baking soda
2 tbsp clarified butter
1/4 tsp salt

Method :
1. In a bowl add wheat flour, jaggery powder, salt, and cardamom powder. Mix well.
2. Now pour water and add mashed banana. Mix well.
3. Finally add baking soda. Mix well.
4. Heat mould pan (appo pan). Put little clarified butter in each mould.
5. Pour batter in each mould. Cook on a low flame till it forms light brown color. Cook on both sides.

Radish leaves-Onion Spicy Pancakes / Radish leaves Sanna Polo

Recipe Type: Indian                                                                         Yield: 7 in no.
Preparation Time: 10 mins                                                              Cooking Time: 7 mins

Ingredients:
1/2 cup grated coconut
8 dry fried byadagi chilies
1 tsp asafoetida
1 onion
1 and half cup of finely chopped radish leaves
1/2 tamarind paste
1/2 cup soaked white rice (1h soaked)
 salt
1 tbsp coconut oil
1/4 cup of water

Method:
1. Grind soaked white rice, Byadagi chilies, tamarind paste, grated coconut, asafoetida, and salt. Make a fine paste.
2. Put the ground masala in a bowl. Add chopped onion, finely chopped radish leaves and water. Mix well.
3. Heat a pan. Pour little oil. Pour one laddle of batter. Cook dosa on both sides.

Mushrooms Stir Fry

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

Ingredients :
200g mushrooms (sliced)
100g oyster enoki mushrooms
5 basil leaves
1 tbsp chilli sauce
2 tsp soya sauce
2 garlic cloves
1/4 tsp crushed red pepper
salt
2 tbsp oil
2 spring onions

Method :
1. Heat a nonstick pan. Add oil.
2. Put chopped garlic cloves. Fry until golden.
3. Now add sliced mushrooms, crushed red pepper, salt, soya sauce, chopped basil, and chilly sauce. Cover pan with a lid. Allow to cook (don't add water).
4. Garnish with chopped spring onions.

White Peas Stir Fry / Vatana Usli

Recipe Type : Indian                        Soaking Time : 7 hrs          Yield : 2
Preparation Time : 5 mins                                                            Cooking Time : 20 mins 

Ingredients :
1 cup white peas/Vatana  (soak for 7 hrs)
2 tbsp grated coconut
salt
1/2 tsp chilly powder
1 tsp cumin seeds
1/4 tsp asafoetida
coriander leaves
1 tbsp coconut oil
1 tsp mustard seeds
6 curry leaves
water
1/2 tsp sugar

Method :
1. Pressure cook white peas along with salt (to taste) and water (for 1-2 whistles).
2. Heat a pan. Add oil. Put mustard seeds, curry leaves, cumin seeds and asafoetida for tempering.
3. Now put cooked white peas, grated coconut, sugar, chilly powder and turmeric powder. If required little salt. Mix well. Cook for 3 mins.
4. Garnish with coriander leaves.

Cucumber Idli / Thavse Idli

Recipe Type : Indian                                                                      Yield : 12 in nos.
Preparation Time : 15 mins                                                           Cooking Time : 15 mins

Ingredients :
1 and 1/2 cups semolina (dry roast for 4 mins)
1 tbsp grated coconut (optional)
1 tsp salt (to taste)
1 and 1/2 cup water
1 cup grated cucumber
1 tsp clarified butter
1 tsp grated ginger
1 grated green chilly

Method :
1. In a bowl add all ingredients except clarified butter. Mix well. Keep it aside for 10 mins.

2. Grease idli moulds with clarified butter (ghee).
3. Heat idli cooker with water.
4. Fill batter into the idli moulds. Steam for 15 mins.

5. Serve hot idlis with butter or clarified butter.

Squash flower fritters

Recipe Type: Indian                                                                            Yield: 4
Preparation Time: 10 mins                                                                 Cooking Time: 2 to 3 mins

Ingredients:
10 squash flowers
1/2 tsp of chilly powder
1/2 cup of chickpea flour (besan)
1/2 tsp of asafoetida
1/4 salt
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 thin batter.

2. Now dip squash flowers in the chickpea batter.

3. Heat oil in a sauce pan. Deep fry the squash flowers on both sides. It will take 2 mins to cook.

4. Serve hot squash flower fritters with chutney or tomato sauce.

Onion-Paneer Paratha

Recipe Type: Indian                                                                         Yield: 6 in nos.
Preparation Time: 20 mins                                                              Cook time: 3 mins each

Ingredients:
For chapati (bread) dough:
2 cups of Wheat Flour
3/4 cup of Water
1 tsp salt

For stuffing:
200g of paneer
1 tsp of salt
2 tsp of chilly powder
1/4 tsp of asafoetida
1/2 tsp of garam masala
1/2 tsp of turmeric powder
2 tbsp of butter
coriander leaves (optional)
1 onion

Method:
Preparation of bread dough:
1. Prepare chapati dough by mixing following ingredients: wheat flour, salt, water,  and 2 drops of oil.
2. Mix well and make a soft dough.
3. Pinch out a nice big ball out of the dough. Make a round shape.

Preparation for the stuffing:
1. In a bowl add grated paneer, salt, chilly powder, turmeric powder, garam masala, chopped onion and chopped coriander leaves. Mix well.

2. Divide the filling into lemon-sized balls.

Preparation for Bread (paratha):

1. With help of rolling pin flatten the dough 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 it with a lid.

6. Serve hot with curd and pudina chutney.

Garlic-Coriander Dry Chutney

Recipe Type : Indian                                                                   Preparation Time : 5 mins

Ingredients:
4 garlic cloves
2 tsp coriander seeds
3/4 cup grated coconut
4 Kashmiri dry chilies
salt
1/4 tsp tamarind pate


Method :
In a blender jar add all ingredients. Grind coarsely.
Enjoy with rice or pancakes.

Rice flour dry pancakes / Akki Roti

Recipe Type : Indian                                                                   Yield : 7 in nos.
Preparation Time : 10 mins                                                        Cooking Time : 3 mins each


Ingredients :
1 cup rice flour
1/2 cup cooked rice
1/4 cup grated carrot
2 green chilies
salt
2 tbsp coriander leaves
1/2 cup chopped onion
1/4 cup water
2 tbsp coconut oil


Method :
1. In a bowl add all ingredients, except oil. Mix well to form soft dough.
2. Divide the dough into 7-8 dough balls.
3. Apply oil to butter paper and press each dough ball separately to flatten them into round shapes.

4. Heat a tawa / griddle. Sprinkle little oil.
5. Put the flattened dough on tawa. Cook on both sides.

6. Serve with chutney or spicy curry.