Bhindi Masala/ Okra stir fry

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

Ingredients :
200g okra/ bhindi
salt
1 onion
2 tsp chilly powder
1 tsp cumin powder
1 tsp coriander powder
1 tomato
2 tbsp canola oil
1/2 tsp turmeric powder

Method :
1. Trim and cut the okra.
2. Heat nonstick pan. Add oil and chopped onion. Sauté onion for 2 mins.
3. Add okra. Fry for 8 mins. Cook on low flame.
4. Now add chopped tomato. Fry for 3 mins.
5. Sprinkle salt, cumin-coriander powder, chilly powder and turmeric powder. Cook for 2 more mins.

Spicy malbar spinach- onion Pancakes/ Vali-piyava sanna polo

Recipe Type: Indian                                                                         Yield: 8 in no.
Preparation Time: 10 mins                                                              Cooking Time: 7 mins

Ingredients:
3/4 cup grated coconut
8 dry fried byadagi chilies
1 tsp asafoetida
1 onion
2 cups of finely chopped malabar spinach
1/2 tamarind paste
1/2 cup soaked white rice (2hrs soaked)
1 tsp salt
1 tbsp coconut oil
1/2 cup of water

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

Jackfruit core chutney/ Ponsa gunji Gojju

Recipe Type : Indian                                                                     Yield : 2
Preparation Time : 10 mins                                                          Cooking Time : 5 mins

Ingredients :
200g jackfruit core/ gunji (cooked)
3 garlic cloves
salt
1/4 tsp tamarind paste
2 tsp coriander seeds
1 green chilly (to taste)
water (as required)
2 tbsp grated coconut

Method :
In a mixer jar add all ingredients. Make a fine paste.

Pancake Sandwich

Recipe Type : Indian                                                                                Yield : 2
Preparation Time : 10 mins                                                                     Cooking Time : 6 mins

Ingredients :
4 pancakes (for recipe, check here)
4 tbsp tomato ketchup
2 tbsp yellow mustard paste
1/2 cup alfaalfa sprouts
8 tomato slices
16 cucumber slices
4 tbsp cream cheese or cheese slices
8 avocado slices

Method :
1. On a plate keep pancake. Half side of pancake spread cream cheese.
2.  Place alfalfa sprouts, avocado, 1 tbsp tomato ketchup, 1/2 tbsp yellow mustard paste, slices of cucumber, and slices of tomato.

Multigrain-pulses Pancakes

Recipe Type : Indian                                                                       Yield : count of 20
Preparation Time : 10 mins        Fermentation Time : 2 hrs      Cooking Time : 3 mins each


Ingredients:
1 cup white rice
2 tbsp split chickpeas
1/4 cup black gram
2 tbsp green gram
2 tbsp split black gram
1/4 cup beans
1/2 tsp turmeric powder
water
oil or butter

Method:
1. Soak all grains and pulses in water for 5 hrs.
2. In a mixer jar add soaked ingredients and water. Grind to fine paste.
3. Keep it for fermentation (2 hrs )
4. Heat a griddle. Sprinkle little oil.
5. Pour one ladle of batter. Spread it. Cook dosa on both sides.
6. Serve with chutney.

Cheese-Broccoli Toast

Preparation Time : 10 mins                                                          Cooking Time : 6 mins

Ingredients:
4 bread slices
1/2 cup Mexican cheese blend or any other cheese
1 tbsp finely chopped garlic cloves
2 tsp crushed red pepper
salt
1 cup small broccoli pieces
2 tbsp butter
2 cups hot water

Method:
1. In bowl add hot water. Put small broccoli pieces. Soak in hot water for 5 mins. Remove all water.
2. Apply butter on both sides of bread.
3. Heat a pan or griddle. Place a butter smeared bread slice (cook on a low flame).
4. Place broccoli pieces, garlic pieces, sprinkle little salt and crushed red pepper on the bread slice. Finally add cheese.
5. Cover pan with a lid. Fry until cheese melts.

Note: Cook on a very low flame.

Honey-Banana

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

Ingredients:
2 plantains
1/4 cup honey
2 tbsp clarified butter/ghee

Method :
1. Peel plantains. Cut into long slices.
2. Heat a griddle. Put plantain slices on griddle.
3. Sprinkle some clarified butter.
4. Cook plantain on both sides to form golden color.
5. Remove it from griddle.
6. Enjoy with honey.

Eggplant Fritters

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

Ingredients :
1/2 tsp of chilly powder
1 cup of chickpea flour (besan)
1/2 tsp of asafoetida
1/4 salt
1/4 tsp cumin seeds
1/2 cup of water
1/4 turmeric powder
1 cup of oil
12 eggplant (brinjal) slices (Keep them soaked in a bowl of water)

Method:
1. In a bowl add chickpea flour, salt, cumin seeds, asafoetida, chilly powder, and water. Mix well. Make thick paste.
2. Sieve water from the bowl containing eggplant slices. Dip the slices in chickpea batter.
3. Heat a pan containing oil. Deep fry the coated eggplant slices on both sides. It will take 3 mins to cook.
4. Serve with tomato ketchup.

Spicy ridge gourd stir fry

Recipe Type : Indian                                                                               Yield : 4
Preparation Time : 10 mins                                                                    Cooking Time : 20 mins

Ingredients :
800g chopped ridge gourd
2 onions
5 garlic cloves
5 Byadagi chilies
3 tsp coriander seeds
salt
2 tbsp canola oil
2 tsp cumin seeds
1/4 cup roasted peanuts
1/2 tsp turmeric powder
1/4 cup water

Method :
1. Heat a sauce pan. Dry roast Byadagi chilies, cumin seeds and coriander seeds.
2. In a mixer jar add fried ingredients, roasted peanuts and crushed garlic cloves. Grind coarsely.
3. Heat a pan containing oil. Add sliced onions. Fry for 2 mins.
4. Put chopped ridge gourd, salt and water. Cover pan with a lid. Cook until ridge gourd is done.
5. Now add coarsely ground masala and turmeric powder. Mix well. Cook for 2 more mins.

Gharekaro/ Raw Jackfruit chips

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


Ingredients :
2 cups raw jackfruit (cut into strips)
1/4 tsp salt
1 cup coconut oil

Method:
1. Cut raw jackfruit into strips.
2. Heat a pan containing coconut oil.
3. Put raw jackfruit strips into hot oil. Deep fry till golden.

4. Spread the fried jackfruit chips on paper.
5. Sprinkle salt.

Stuffed Poblano Peppers

Recipe Type : Indian                                                                                 Yield : 2 
Preparation Time : 5 mins                                                                        Cooking Time : 30 mins

Ingredients:
2 onions
2 tomatoes
3/4 tsp chilly powder
salt
1 tsp cumin-coriander powder
1/4 tsp turmeric powder
4 poblano peppers
2 tbsp canola oil
coriander leaves.
4 tbsp sour cream

Method :
1. Slit open poblano peppers. Remove seeds from poblano peppers.
2. Sprinkle oil. Bake (350°F) poblano peppers for 20 mins or cook in microwave for 15 mins.
3. Heat a pan. Add oil. Put chopped onions. Fry for 3 mins.
4. Now add chopped tomatoes, salt, chilly powder, turmeric powder and cumin-coriander powder. Sauté for 2 mins.
5. Add coriander leaves. Mix well.
6. Now place baked (cooked) poblano peppers on plate.
7. Put cooked veggies on poblano pepper.
8. Finally add sour cream. Enjoy!!

Blueberries Smoothie

Preparation Time : 5 mins                                                               Yield : 2

Ingredients :

1/2 cup blueberries

1/2 cup yogurt

1 cup water (if required add some more water)

2 tsp sugar (optional)

Method :

1. In a blender, combine blueberries, water, yogurt, and sugar.

2. Blend to a smooth paste. Pour into two glasses. 

Veggie Pulav

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

Ingredients :
3/4 cup basmati rice (soak in water for 20 mins)
1 and 1/2 cup of water
3/4 cup mixed vegetable (beans, peas, carrot, corn kernel)
3 mushrooms
coriander leaves
2 tbsp clarified butter
1 anise
2 black cardamoms
1 tomato
salt
black cumin
1/4 tsp turmeric powder
1/2 tsp cumin-coriander powder
1 tsp chilly powder

Method :
1. Heat a pan. Add clarified butter.
2. Now add anise, black cardamoms, and black cumin seeds. Fry for few seconds.
3. Add chopped tomato. Sauté for few mins.
4. Put mixed vegetables, sliced mushrooms, chilly powder, cumin-coriander powder, and turmeric powder. Fry for 3 mins.
5. Add salt, soaked basmati rice and water. Cover pan with a lid. Cook until rice is done.
6. Finally garnish with coriander leaves.

Banana blossom Stir fry/ Bondi Upkari

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

Ingredients:
1 banana blossom
salt
1/2 tsp jaggery powder
1/4 cup water
2 tsp coconut oil
1/2 tbsp grated coconut
1/4 tsp mustard seeds
5 curry leaves
1 green chilly

Method : 
1. Take a banana blossom. Remove outer bracts and flowers until you reach the cream colored bract (young blossom).
2. Now chop the young blossom into small pieces. Keep it in water for 3 hrs to remove bitterness.
3. Heat a pan. Add oil, mustard seeds, slit opened chilly and curry leaves for tempering.
4. Now squeeze water from chopped blossom. Put into tempered pan.
5. Pour 1/4 cup water. Add salt and grated coconut. Cook until blossom is done.
6. Finally add jaggery powder.
7. Cook for 2 more minutes.

Eggless moist chocolate cake

Yield : 8 slices 

Preparation Time : 10 mins                                                          Cooking Time : 35 mins

Ingredients :

Dry ingredients:

1 cup all-purpose flour

1 cup powdered sugar

1/2 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Wet ingredients:

1/2 cup oil

1/2 cup hot water

1/2 cup cold milk

1 tsp vanilla essence

2 tbsp yogurt 

Method :

1. Pre-heat oven at 350F. Grease baking pan with butter or vegetable oil.

2. Sieve all dry ingredients into a bowl. Mix well.

3. In another bowl add all wet ingredients. Mix well. 

4. Now add dry ingredients to the wet ingredients. Mix well to form a smooth batter. 

5. Pour batter into greased pan. 

6. Bake for 35 mins or till cake is done. 

Godi Surnali/ Sweet soft pancakes

Recipe Type : Indian                                                                            Yield: count of 20 
Preparation Time : 10 mins       Fermentation Time : 6 hrs             Cooking Time : 3 mins each

Ingredients :
2 cups white rice
1 cup thin poha/ flattened rice
1/4 cup yogurt
1/4 tsp turmeric powder
3/4 cup jaggery powder
3 tbsp butter
1/4 cup water (if required add more)
salt to taste

Method :
1. Soak rice for 3 hours.
2. Soak flattened rice in 1/4 cup of water for 5 mins.
3. In a mixer jar add soaked rice (water removed), squeezed out flattened rice, and yogurt. Grind to fine paste. If required add water. Don't add more water as it makes the batter thin in consistency.
4. Pour the batter in a bowl. Add salt and mix well.
5. Ferment for 5 to 6 hrs.
6. Now to the batter, add jaggery powder and turmeric powder. Mix well.
7. Heat a griddle. Smear butter. Pour one ladle of batter. Cover pan with a lid.
8. Serve with butter.

Note: Cook pancakes on a low flame.

Gongura Leaves Chutney

Recipe Type : Indian                                                                    Yield : 1 cup
Preparation Time : 10 mins                                                         Cooking Time : 7 mins

Ingredients :
1 bunch of Gongura leaves
2 green chilies
3 garlic cloves
salt
water (as required)

Method :
1. Heat a sauce pan. Add Gongura leaves and water. Cook leaves.
2. In another sauce pan add crushed garlic cloves and chopped green chilies. Fry for 2 mins.
3. In a mixer jar add cooked Gongura leaves. Add little water and salt. Blend to form smooth paste.

Biscut Ambado/ Black gram fritter

Recipe Type : Indian                                                     Soaking Time : 4 hrs                
Preparation Time : 10 mins                                         Cooking Time : 10 mins

Ingredients :
1 cup black gram/ urad dal (soak in 3 cups of water for 4 hrs)
1/2 cup semolina
salt
2 tsp grated ginger
2 finely chopped green chilly
5 crushed black peppercorns
2 tbsp water
1 and half cup canola oil (for deep fry)
7 chopped curry leaves

Method :
1. In a mixer jar add black gram (soaked and water sieved). Make a smooth paste. If required add little water.
2. Add salt, grated ginger, crushed black peppercorns, finely chopped green chilly, chopped curry leaves and semolina. Mix well.
3. Heat a thick bottom pan containing oil.
4. Drop 1 tbsp of batter into the oil. (Repeat this step to fry multiple fritters in a batch.)
5. Deep fry till golden.
6. Serve with chutney or ketchup.

Patrade Kayi Huli/ Coconut based curry

Recipe Type : Indian                                                                        Yield: 4
Preparation Time : 5 mins                                                               Cooking Time : 15 mins

Ingredients :
10 patarade slices (check recipe here)
1 tsp cumin seeds
1 green chilly
salt
1/2 cup grated coconut
1/4 tsp tamarind paste
water
2 tsp coconut oil
1 tsp mustard seeds
6 curry leaves

Method:
1. In a mixer jar add grated coconut, salt, cumin seeds, little water and tamarind paste. Make a fine paste.
2. Heat a sauce pan. Add oil, mustard seeds and curry leaves for tempering.
3. Now add ground masala to the tempered sauce pan. Pour water to adjust gravy thickness.
4. Add slit opened chilly. Allow to boil.
5. Now add chopped patrade to it. Mix well. Bring to boil.

Eggless Tiramisu Cake

      

  Set cake: 7hrs                                                                                Yield : 8 slices
Preparation Time : 15 mins                                                           Cooking Time : 15 mins

Ingredients
1 and 1/2 cup water
2 tbsp coffee powder (Nescafe)
354.88 ml (12oz)heavy whipped cream cheese
18 ladyfingers biscuits
3/4 cup powdered sugar
1 tbsp cocoa powder (for garnishing)

Method:
1. Heat a sauce pan. Pour water and coffee powder.
2. Bring to boil. Reduce to 1 cup. Allow to cool.
3. In a bowl add whipped cream cheese and powdered sugar. Mix well.
4. Take a 6-cup rectangular glass pan.
5. Place one parchment paper (butter paper) or plastic wrap.

6. Dip ladyfingers biscuits in coffee concentrate (for 1 sec).

7. Place each ladyfingers biscuit on parchment paper.

8. Put a layer of whipped cream cheese.

9. Place one more layer of biscuits.

10. Put whipped cream layer again.
11. Finally sprinkle cocoa powder using sieving vessel.

12. Refrigerate to set the cake. It will take 7 hours.
13. Cut the cake and serve. Enjoy!!

Ragi Neer Dosa / Finger millet Pancakes

Recipe Type : Indian                                                                           Yield : Count of 12
Preparation Time : 10 mins         Soaking Time : 2 hrs                   Cooking Time : 2 mins


Ingredients:
3/4 cup white rice (soaked for 2 hrs)
1/4 cup finger millet flour
2 tbsp grated coconut
salt
water
oil (for cooking)

Method :
1. In a mixer jar add soaked white rice, little water, grated coconut and salt. Make a fine paste.
2. Now add finger millet flour to the mixer jar and grind to fine paste.
3. In a bowl pour ground batter. Pour approx. 1 cup of water. (If required add more water to get thin consistency of batter.)
4. Heat a griddle. Pour one ladle of batter.
5. Sprinkle some oil.
6. Serve with curry or chutney.

Vegetable Pulav

Recipe Type : Indian                                                                         Yield : 4 
Preparation : 10 mins                                                                       Cooking Time : 30 mins

Ingredients :
1 cup basmati rice (soaked for 20 mins)
salt
2 tbsp clarified butter
1 anise
2 black cardamoms
1 tsp black cumin seeds
1 tsp cumin seeds
coriander leaves
1 cup mixed vegetables (carrots, peas, beans, corn kernel)
5 mushrooms
1/2 tsp turmeric powder
2 tsp chilly powder (to taste)
2 tsp cumin-coriander powder
5 black peppercorns
2 cups water
1 onion
2 tomatoes
1 tsp grated ginger
3 chopped garlic pods

Method:
1. Heat a pan. Add clarified butter, anise, black peppercorns, black cardamoms, cumin seeds, and black cumin seeds.
2. Now add chopped onion. Fry till onion becomes transparent.
3. Add chopped garlic and grated ginger. Fry for 2 mins.
4. Add chopped tomatoes. Cook till tomatoes become soft.
5. Put turmeric powder, chilly powder, and cumin-coriander powder. Fry for few seconds.
6. Add mixed vegetables, salt and sliced mushrooms. Cook for 5 mins.
7. Now add soaked basmati rice and water. Cook until rice is done.
8. Garnish with coriander leaves.

Sweet and spicy patrade usli

Recipe Type : Indian                                                                          Yield : 4
Preparation Time : 5 mins                                                                 Cooking Time : 10 mins

Ingredients:
 1/4 cup grated coconut
1 tbsp black grams
1 tsp jaggery powder
2 tbsp coconut oil
2 tsp mustard seeds
9 curry leaves
1 green chilly
15 patrade (check recipe here)

Method :
1. Cut leftover patrade rolls into slices.

2. Heat a pan. Add oil, mustard seeds, 1 tbsp black grams, slit opened green chilly and curry leaves for tempering.
3. Now add chopped or sliced patrade into the tempered ingredients.
4. Finally add 1/4 cup of grated coconut and jaggery powder. Mix well. Cook for 2 more mins.

Patrade

Recipe Type : Indian                                                                            Yield : 4
Preparation Time : 20 mins                                                                 Cooking Time : 30 mins

Ingredients:
1 and 1/2 cup grated coconut
4 Byadagi chilies
2 tbsp coriander seeds
1/4 cup +1 tbsp black grams
1 tsp fenugreek seeds
1/2 cup soaked white rice
2 tsp jaggery powder
1 bunch of collard greens or colocasia leaves
2 tbsp coconut oil
1/4 cup water
1/4 tsp tamarind paste

Method :
1. Heat a sauce pan. Add coriander seeds, 1/4 cup of black grams, fenugreek seeds and Byadagi chilies. Dry roast.
2. In a mixer jar add dry roasted ingredients, tamarind paste, salt, jaggery powder, water, soaked white rice, 1 and 1/4 cup grated coconut. Grind coarsely. Don't add more water. Prepare thick ground masala.
3. Place collard greens/colocasia leaf on top of kitchen counter top.

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

5. Repeat this procedure until you have a stack of 7 leaves with ground masala applied between the leaves.
6. Now fold the leaves from two opposite sides. Apply masala.

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

8. Roll the leaves to form a cylindrical shape.

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

10. Follow the same procedure for remains 7 leaves.
11. Heat idli cooker with water.
12. Place the rolls in the cooker and steam for 20 mins.
13. Once cooked, cut the rolls into slices.
14. Serve with coconut oil.

Maida pita polo/ All-purpose flour Pancakes

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

Ingredients :
2 cups all-purpose flour/ Maida
3 cups water
salt
2 tsp sugar (optional)
2 chopped Byadagi chilies
3 tsp oil
3 tsp mustard seeds
7 curry leaves
1 chopped green chilly
2 tsp yellow split peas/ chanadal
1/4 tsp asafoetida

Method :
1. In a bowl add all-purpose flour. Pour water. Mix well. (Remove all lumps).
2. Heat a small sauce pan. Add oil, mustard seeds, yellow split peas, curry leaves, asafoetida and chopped Byadagi chilies for tempering.
3. Now add tempered ingredients into the batter.
4. Add salt, chopped green chilly and sugar. Mix well.
5. Heat a griddle. Pour one ladle of batter. Sprinkle oil.
6. Cook dosa on both sides. Serve with chutney or ketchup.