Thick Pancakes/ Doddaka

Recipe Type : Indian                   Soaking Time : 4hrs                     Yield : count of 15
Preparation Time : 15 mins        Fermentation Time : 6 hrs          Cooking Time : 3 mins each

Ingredients:
3/4 cup rice
1 cup yellow split peas/ chanadal
1/2 cup black gram/ urad dal
salt
water
3 tbsp coconut oil
2 tsp mustard seeds
7 curry leaves
1/4 tsp asafoetida
2 tsp cumin seeds
2 green chilies
2 tsp grated ginger

Method :
1. In a bowl pour water. Add yellow split peas, rice and black gram. Soak for 4 hrs.
2. In a mixer jar add soaked ingredients. Grind it coarsely. While grinding add water. Maintain the batter consistency (thick).
3. Ferment the batter for 4 hrs.
4. In a small sauce pan add little oil, mustard seeds, cumin seeds, asafoetida and curry leaves for tempering.
5. Now add tempered ingredients to fermented batter.
6. Add salt, grated ginger and chopped green chilies. Mix well.
7. Heat a griddle. Add one ladle of batter. Spread batter little bit and sprinkle oil.
8. Cook dosa on both sides and serve with chutney or ketchup.

Bitter gourd chips

Recipe Type : Indian                                                                   Marination Time : 20 mins
Preparation Time : 10 mins                                                        Cooking Time: 10 mins

Ingredients:
2 bitter gourd
2 tbsp rice flour
1 tbsp cumin-coriander powder
3 tsp chilly powder
1/2 tsp asafoetida
1 tbsp water
1/2 tsp turmeric powder
1/4 tsp garam masala
1 cup canola oil or coconut oil
1 and 1/2 tsp salt (to taste)

Method :

1. In a bowl. Add bitter gourd rings (cut into thin circular shapes). Mix well.

2. Now add rice flour, cumin-coriander powder, salt, chilly powder, asafoetida, water, turmeric powder, and garam masala into bitter gourd bowl. Mix well.

3. Keep marinated bitter gourd for 20 mins.

4. Heat a pan containing oil. 

5. Deep-fry bitter gourd rings. Fry until crisp.

Uddina Gojju/ Buttermilk curry

Recipe Type : Indian                                                                                      
Preparation Time : 5 mins                                                                     Cooking Time : 2 mins

Ingredients :
3 tbsp black gram/ urad dal
1 green chilly
2 tsp coconut oil
1/2 tsp mustard seeds
6 curry leaves
1/2 cup yogurt/ curd
1/2 cup water
salt
1/2 tsp cumin seeds
1 tsp chopped ginger


Method :
1. Heat a sauce pan. Add black lentil. Fry until black gram becomes golden.
2. In a mixer jar make powder out of dry-fried black gram.
3. In a bowl add yogurt, water, salt, ground black gram powder, ginger and finely chopped green chilly. Mix well.
4. For tempering: In a sauce pan add oil, mustard seeds, cumin seeds and curry leaves.
5. Add tempered ingredients to the bowl. Mix well.

Cauliflower Soang

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

Ingredients :
1/2 cup grated coconut
3 Byadagi chilies
1 tbsp coriander seeds
1/4 tsp fenugreek seeds
1 tbsp coconut oil
1 big onion
2 tomatoes
water
salt
10 cauliflower florets

Method :
1. Heat a sauce pan. Add coriander seeds, fenugreek seeds and Byadagi chilies. Fry for 1 minute.
2. In a mixer jar add dry-fried ingredients, grated coconut and little water. Grind to form fine paste.
3. Heat a pan. Add oil and put chopped onion. Fry till onion is translucent.
4. Add chopped tomatoes. Cook for 2 mins.
5. Now add ground masala, salt and water. Cook for 2 mins.
6. Finally, add cauliflower florets. Cook until done.

Mushroom Sukka/ Mushroom coconut based dry curry

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

Ingredients:
2 tsp cumin seeds
1 tsp black cumin/shahi jeera
2 anise
2 black cardamoms
3 tbsp oil
6 garlic cloves
2 big onions
3 tomatoes
600g mushrooms
2 tsp chilly powder
1/2 tsp turmeric powder
1/4 tsp asafoetida
salt
3 tsp cumin-coriander powder
1/2 tsp garam masala
coriander leaves
3/4 cup grated coconut
2 tsp grated ginger
1/4 tsp Fenugreek seeds /methi seeds

Method:
1. Heat a pan. Add oil. Now add cumin seeds, black cumin, fenugreek seeds, black cardamom, and anise.
2. Now add chopped garlic and ginger. Fry for few seconds.
3. Add chopped onions. Fry for 3 mins.
4. Now add chopped tomatoes. Fry till tomatoes leave oil.
5. Add chilly powder, salt, cumin-coriander powder, turmeric powder, asafoetida, and garam masala.
6. In a mixer jar add grated coconut. Grind coarsely.
7. Add ground coconut. Mix well. Cook for 8 mins.
8. Now add sliced mushrooms. Cook until mushrooms are done.
9. Garnish with coriander leaves.


                           

Onion 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:
1/2 tsp of salt
3/4 tsp of chilly powder
1/4 tsp of asafoetida
1/2 tsp of garam masala
1/2 tsp of turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
2 onions (put chopped onion on paper towel and remove all water content)
2 tbsp of butter
coriander leaves

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 all ingredients except butter. 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. Close the opening at the top.

3. Roll out to a 5" roundel.

4. Fry it in a pan. Add 1/4 tsp of butter while frying, cover it with a lid.
5. Serve hot with curd and pudina chutney.

Rice bath

Recipe Type : Indian                                                                     Yield : 2 
Preparation Time : 10 mins                                                          Cooking Time : 20 mins

Ingredients:

3 cups of cooked white rice

1 cup mixed vegetables (carrots, beans, peas and corn)

1 and 1/2 tbsp Bisibelebath powder

salt

1 onion

1 tomato 

1 tbsp oil

coriander leaves 

1/2 cup water

Method:

1. Heat a pan. Pour oil. Put chopped onion. Fry for 3 mins.

2. Now add chopped tomato. Cook for 2 mins.

3. Pour mixed vegetables and water. Allow to cook. 

4. Put Bisibelebath powder and salt. Mix well.

5. Now add cooked rice. 

6. Garnish with coriander leaves. 

Rice-Watermelon rind Dosa/ Rice-Watermelon rind Pancakes

Recipe Type : Indian                                                                      Yield : count of 15
Preparation Time : 10 mins             Soaking Time : 2 hrs           Cooking Time : 3 mins each

Ingredients:
1 cup rice (soaked for 2 hrs)
3/4 cup cooked white rice
1 cup watermelon rind
1/2 cup water
salt
butter

Method :
1. In a mixer jar. Add rice, cooked rice, watermelon rind and water. Make a fine paste.
2. Add salt. Mix well.
3. Heat a griddle. Smear butter.
4. Pour one ladle of batter. Spread batter into circular motion.
5. Cook dosa until done.

Plantain saute/ Kele upkari/ Nendrabale Palya

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

Ingredients:
2 plantains (nendrabale)
3 tbsp chopped coriander leaves
2 tsp chopped ginger
4 chopped garlic pods
2 tbsp grated coconut
1/2 tsp asafoetida
1/2 tsp turmeric powder
salt
2 tbsp oil
1/2 tsp mustard seeds
6 curry leaves
water
1/2 tsp cumin seeds
1 chopped green chilly

Method:
1. In a sauce pan add water. Bring to boil.
2. Peel plantains. Add to boiling water. Cook for 15 mins. Sieve out water. Mash plantains.
3. Heat a pan. Add oil, mustard seeds, curry leaves, chopped ginger, garlic, asafoetida, turmeric powder, cumin seeds, and green chilly for tempering.
4. Add mashed plantains, salt, grated coconut and 1/2 cup of water. Cook for 5 mins.
5. Finally add chopped coriander leaves.

Cucumber Dosa

Recipe Type : Indian                                                                    Yield: 12 in count
Preparation Time : 10 mins                                                         Cooking Time : 3 mins each

Ingredients:
1 cup white rice (soaked for 3 hrs)
1 tbsp grated coconut
1 cup grated cucumber
2 tsp jaggery powder
 butter
1 and 1/4 cup water
salt to taste

Method :
1. In a mixer jar pour soaked rice, grated coconut and water. Make a fine paste.
2. Pour this batter in bowl. Put salt, jaggery powder, and grated cucumber.
3. Heat a griddle. Smear butter, and pour one ladle of batter. Spread it. Cover pan with a lid.
4. Cook dosa on both sides.
5. Serve with chutney or butter.

Sweet corn and Chayote coconut based Sabji

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

Ingredients :
2 chayotes (seemebadane) (peeled and chopped)
1 cup sweet corns kernels
1/4 tsp cumin seeds
2 tsp coriander seeds
1 tsp urad dal
3 Byadagi chilies
1/4 tsp tamarind paste
2 cups water
1/2 cup grated coconut
1 tbsp coconut oil
1/2 tsp mustard seeds
6 curry leaves
salt

Method :
1. In a sauce pan add coriander seeds, cumin seeds, Byadagi chilies and coriander seeds. Dry roast for few seconds.
2. In a blender jar add dry roasted substances, grated coconut, tamarind paste and little water. Grind masala coarsely.
3. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
4. Add chayote, salt, water and sweet corn kernels. Cook for 10 mins.
5. Now add ground masala. Cook until vegetable are cooked.

Ragi-Urad Dosa/ Finger millet-black gram Pancakes

Recipe Type : Indian                  Fermentation time : 6 hrs        Yield : count of 15
Preparation Time : 10 mins        soaking time : 4hrs             Cooking Time : 2 mins each


Ingredients:
3/4 cup rice
1/4 cup black gram
1/4 cup finger millet flour
salt
3/4 cup water
coconut oil or butter

Method :
1. Soak rice and black grams for 4 hrs. Discard water.
2. In a mixer jar add soaked rice, water and soaked black gram. Make a fine paste.
3. Add salt and finger millet flour. Mix well.
4. Keep it for fermentation.
5. Heat a griddle. Sprinkle oil or smear butter.
6. Pour one ladle of batter. Spread in circular motion.
7. Cook dosa until done.
8. Serve with curry or chutney.

Noodles with tofu

Preparation Time : 10 mins                                                                    Cooking Time : 20 mins

Ingredients :

150 g Noodles

1 green bell pepper

1 yellow pepper

200g tofu

1 onion
10 broccoli florets 

salt

1/2 cup cabbage

4 mushrooms 

2 spring onions

coriander leaves

water

canola oil

4 tbsp tomato ketchup

1 tsp soya sauce

Method :

1. Heat a pot containing water. Once water reaches boiling point add noodles. Cook until noodles are done.

2. Sieve water from noodles.

3. Heat a pan. Add oil and sliced onion. Fry till onion is translucent.

4. Now add sliced mushrooms, broccoli florets and sliced bell peppers. Saute for 3 mins.

5. Meanwhile in another pan add little oil. Add tofu (cut into square shapes). Fry for 2 mins. 

6. Now add tomato ketchup and soya sauce to the mushroom saute pan. Mix well.

7. Next, add sauted tofu, salt and chopped cabbage. 

8. Finally add cooked noodles. Mix gently. 

9. Garnish with chopped coriander leaves and chopped spring onions.

Green gram- Sweet corn Pancakes

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

Ingredients:
3/4 cup white rice (soaked for 2 hrs)
1 tsp chopped ginger
1 green chilly
salt
1/2 cup sprouted green gram
1/4 cup sweet corn
2 tbsp butter
1/4 cup + 1 tbsp water

Method :
1. In a mixer jar add soaked rice, salt, water, ginger, green chilly, sprouted green gram and sweet corn. Make a fine paste.
2. Pour batter into the bowl.
3. Heat a griddle. Smear little butter.
4. Pour one ladle of batter. Spread in circular motion.
5. Cook pancakes on both sides.
6. Serve with chutney or ketchup.

Broccoli raab saute

Recipe Type : Indian                                                                    Yield : 2
Preparation Time : 10 mins                                                         Cooking Time : 8 mins


Ingredients :
1 bunch broccoli raab/ rapini
salt to taste
2 Byadagi chilies
5 garlic pods
1 tbsp coconut oil
1/2 cup water
1 tbsp grated coconut

Method :
1. Heat a pan. Add oil, crushed garlic pods and Byadagi chilies for tempering.
2. Add chopped broccoli raab, grated coconut, salt and water. Cook until done.

Green gram - Rice Khichidi

Recipe Type : Indian                                                                             Yield : 3
Preparation Time : 10 mins                                                                  Cooking Time : 30 mins

Ingredients :
1/2 cup white rice (soaked for 20 mins)
2 cups of sprouted green gram
1 onion
1 tomato
1/2 cup chopped carrot
7 mushrooms
1/4 asafoetida
salt
1 tbsp sambar powder
1/4 tsp turmeric powder
2 tsp cumin-coriander powder
1 tsp chopped ginger
2 cups of water
1 tbsp coconut oil
coriander leaves

Method :
1. Heat a pan. Add coconut oil and chopped onion. Fry till onion is translucent.
2. Now add chopped tomato. Fry for 3 mins.
3. Put sliced mushrooms, carrots, asafoetida, sambar powder, turmeric powder, salt, cumin-coriander powder, and ginger. Mix well.
4. Next, add water, soaked rice, and sprouted green gram. Cook until done.
5. Garnish with coriander leaves.

Indian Quesadilla

Preparation Time : 7 mins                                                       Cooking Time : 10 mins

Ingredients :
4 wheat flour chapatis/ rotis
4 tbsp sabji (any leftover vegetable sabji) http://avanicancook.blogspot.com/2017/06/bell-peppers-and-potato-sabji.html
1/4 cup cooked rice
2 tsp tomato ketchup
2 tsp yellow mustard paste
salt
coriander leaves
2 mushrooms
1 small onion
3 tsp oil
4 tbsp cheese

Method :
1. Heat a pan. Add oil and chopped onion. Fry till onion is translucent.
2. Next add sliced mushrooms and little salt. Fry for 4 mins.

On a plate place roti/ chapati. Now put cooked white rice. Sprinkle little salt. Add mushroom and onion saute.

On top add leftover sabji, and coriander leaves.

Squeeze tomato ketchup and yellow mustard paste.

Sprinkle grated cheese. On top place another roti.

Place on grill for 1 to 2 minutes.

Bell peppers and potato Sabji

Recipe Type : Indian                                                                             Yield : 3
Preparation Time : 7 mins                                                                    Cooking Time : 15 mins

Ingredients :
1 tbsp grated coconut
1 green bell pepper
1 red bell pepper
2 potatoes
salt
1 tbsp sambar powder
1/4 tsp tamarind paste
1 cup water
1/2 tsp mustard seeds
6 curry leaves
1 tbsp oil
1/2 tsp jaggery powder
coriander leaves

Method :
1. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
2. Now add chopped bell peppers and chopped potatoes.
3. Add salt, sambar powder and tamarind paste.
4. Pour water. Cover pan with a lid.
5. Once veggies are cooked, add grated coconut and jaggery powder. Mix well.
6. Finally garnish with coriander leaves.

Cracked Wheat Upma

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

Ingredients :
3/4 cup cracked wheat
1/2 bunch of chopped coriander leaves
1 tsp split chickpeas
salt
2 tbsp clarified butter
1/2 tsp mustard seeds
6 curry leaves
2 tsp sugar
1 green chilly
1 tbsp grated coconut
3 cups water

Method:
1. Heat a pan. Add clarified butter, mustard seeds, split chickpeas, slit opened green chilly and curry leaves for tempering.
2. Next add cracked wheat.  Roast for 2 mins.
3. Add salt, sugar and pour water. Mix well. Cover pan with a lid.
4. Now add grated coconut and mix well.
5. Once cracked wheat is cooked switch off gas.
6. Finally add chopped coriander leaves and mix.

Wheat flour modak

Recipe Type : Indian                                                                        
Preparation Time : 2 mins                                                                Cooking Time : 35 mins

Ingredients :
1 and 1/4 cups wheat flour
2 1/2 cups milk
1 and 1/4 cups sugar
2 cups clarified butter (as required for frying)
Seeds from 3 cardamom pods (Powder them)

Method :
1. Heat a pan. Add wheat flour and dry fry for 2 mins.
2. Now add milk and mix well. Stir continuously to remove all lumps.
3. Once milk dries off add cardamom powder and sugar.
4. Stir continuously. Once liquid dries off, make small balls.
5. Meanwhile, heat another pan containing clarified butter.
6. Deep fry wheat flour balls until golden color.

Spicy Potato Curry/Batata Soang

Recipe Type : Indian                                                          
Preparation Time : 10 mins                                               Cooking Time : 30 mins

Ingredients :
10 baby potatoes (cooked)
12 Byadagi chilies
2 tomatoes
1 tbsp coriander seeds
1 tsp urad dal/ black gram
2 medium size onions
1/4 tsp asafoetida
3 tbsp grated coconut
2 tbsp coconut oil
3 cups water
salt

Method :
1. Heat a pan. Add coriander seeds and black gram. Fry for few seconds.
2. In a mixer jar add grated coconut, Byadagi chilies, fried substances and water. Make a fine paste.
3. Heat a pan. Pour oil, asafoetida, add chopped onions and fry for 3 mins.
4. Now add chopped tomatoes. Fry for 4 mins.
5. Pour remaining water and ground masala. Mix well.
6. Add salt and cooked potatoes. Cook for 10 mins.
7. Serve with rice, idli or pancakes.

Vaigana-Mashingasanga Upkari/ Eggplant- drumstick Saute

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


Ingredients :
10 small eggplants
2 dried red chilies
2 tsp coconut oil
1/2 tsp mustard seeds
2 tbsp grated coconut
1/2 cup water
10 drumstick pieces
curry leaves
salt
1 tsp jaggery powder

Method :
1. Heat a pan. Add oil, mustard seeds, dried red chilies and curry leaves for tempering.
2. Now add chopped eggplants and drumstick pieces.
3. Pour water. Add salt. Cover pan with a lid.
4. After 6 mins add grated coconut and jaggery powder. Cook for 4 mins or till it is done.

Mango Cream Cheese Ice Cream

Preparation Time : 10 mins                                             Freezing Time: 7 hrs                                   

Ingredients :

226g or 8oz whipped cream cheese

397g or 14 oz condensed milk

1/4 tsp vanilla extract

1 cup fresh mango pulp
1 tbsp chopped walnuts
1 tbsp cashew nuts

Method:

In a bowl add condensed milk, dry fruits (walnuts and cashew nuts), vanilla extract and mango pulp. Mix well.

To the same bowl add whipped cream cheese and mix it gently.

In a glass jar or pan, pour this mixture. Cover pan with a lid.

Keep it in freezer to set. It may take 6 to 7 hrs to set.

Enjoy!

Menthe thambali

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


Ingredients :
1 cup yogurt
1 cup butter milk
1 cup water
1/2 cup grated coconut
2 dried red chilies/ Byadagi chilies
salt to taste
curry leaves
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds/ Methi seeds


Method :
1. Heat a pan. Add fenugreek seeds, dried red chilies and fry for few seconds.
2. In a mixer jar add grated coconut, water, pan fried methi seeds and red chilies. Make a paste.
3. Heat a sauce pan. Pour ground masala, salt, and remaining water. Bring to boil.
4. For tempering: Heat a small sauce pan. Add oil, mustard seeds and curry leaves.
5. Now add this tempered substance to the ground masala cooked pan.
6. Once masala comes to room temperature, pour yogurt and buttermilk to the pan. Mix well.
7. Serve with rice.

Tomato-Asparagus Rice

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

Ingredients :
1 tsp mustard seeds
7 curry leaves
2 tsp cumin-coriander powder
1 chopped green chilly
2 tomatoes
1 cup of chopped asparagus
1/4 garam masala
1 anise
1 big cardamom
4 black peppercorns
4 cups cooked white rice or basmati rice
salt to taste
coriander leaves
2 tbsp clarified butter or coconut oil
1/2 tsp chilly powder
2 cloves
1/2 tsp turmeric powder

Method:
1. Heat a pan. Add clarified butter. Put mustard seeds and curry leaves. Now add anise, big cardamom, and cloves. Fry for few seconds.
2. Now put chopped tomatoes, chopped asparagus and chopped green chilly. Mix well. Fry for 3 minutes or until the tomato is cooked.
3. Sprinkle salt, turmeric powder, cumin-coriander powder, garam masala, and black peppercorns. Cook for 3 mins.
4. Add cooked rice and mix it gently. After 2 mins switch off gas.
5. Garnish with coriander leaves. Serve with raita.

Mango Pickle

Recipe Type : Indian                                                                      
Preparation Time : 30 mins                                                           

Ingredients:
5 cups of Byadagi chilies or Kashmiri chilies (pan fried for 5 mins)
2 tsp turmeric powder
1/2 cup mustard seeds
2 tbsp asafoetida powder
7 tbsp salt
1 and 1/2 cup water (boil water and let it cool to room temperature)
2 cups chopped raw mango (wash and wipe)

Method:
1. Make powder using pan fried Byadagi chilies.
2. In a mixer jar add asafoetida powder, turmeric powder, mustard seeds and 4 tbsp salt. Make it's powder.
3. Now mix chilly powder and ground masala powder. Keep it aside.
4. In a glass jar add chopped raw mango and remaining salt. Keep it for 1 day.
5. Next day, to the raw mango jar add ground masala and mix well.
6. Pour 1 and 1/2 cups of water (at room temperature) to prepare pickle gravy. Mix well.
7. Tighten the jar lid. Store in the refrigerator.

Ivy gourd sabji

Recipe Type : Indian                                                                    
Preparation Time : 10 mins                                                          Cooking Time : 30 mins

Ingredients :
1/2 kg Ivy gourd (tindora)
3 garlic cloves
1 tbsp Bisibelebath powder
1 onion
1 tomato
coriander leaves
salt
1/4 tsp chilly powder
1/4 tsp turmeric powder
1 cup water
1 tbsp oil
1/4 tsp mustard seeds
6 curry leaves

Method :
1. Cut ivy gourd into round shapes.
2. Heat a pan. Add little oil.
3. Put mustard seeds and curry leaves.
4. Now add chopped garlic and chopped onion. Fry for 3 mins.
5. Add chopped tomato. Fry for 3 mins.
6. Put chilly powder, turmeric powder, Bisibelebath powder, and salt. Fry for 2 mins.
7. Pour water, and add chopped ivy gourds. Allow to cook.
8. Garnish with coriander leaves.