Fluffy Dosa/ Fluffy pancakes

Recipe Type : Indian                                                                Yield : Count of 10
Preparation Time : 10 mins      Fermentation Time : 5 hrs      Cooking Time : 3 mins


Ingredients:
1 and 1/2 cups white rice (soak for 4 hrs)
1 cup beaten rice (thin poha) (soak in water for 2 mins)
1 cup cooked white rice
salt
water as required
1/4 tsp baking soda
oil

Method:
1. In a mixture jar add soaked rice and water. Grind to fine paste. Keep it aside.
2. Now grind soaked thin poha and cooked rice together. While grinding add little water.
3. In a bowl add all batter. Mix well. Keep it for fermentation for 5 hrs.
4. Add salt and baking soda. Mix well.
5. Heat a griddle. Pour one ladle of batter. Spread little. Sprinkle little oil.
6. Cook dosa on both sides.
7. Serve with chutney or pickle.

Stuffed Bread Pakoda

Recipe Type : Indian                                                                        Yield: 2
Preparation Time : 10 mins                                                             Cooking Time : 30 mins

Ingredients :
6 bread slices
salt
3 potatoes
2 green chilies
1 onion
2 tbsp coriander leaves
1 tsp chopped ginger
1 cup chickpea flour (besan)
water
1/2 tsp chilly powder
oil for deep frying

Method :
1. Cook potatoes and keep aside.
2. For stuffing: In a bowl add chopped onion, chopped ginger, mashed potatoes, salt, chopped coriander leaves and chopped green chilies. Mix well.
3. Prepare batter: In a bowl add besan, water and little salt. Mix well to form thick batter.

4. Now on top of bread slice add stuffing. Place one more bread slice to cover it.

5. Dip stuffed bread into chickpea flour batter.
6. Heat a pan containing oil.
7. Deep fry stuffed and coated bread to golden color.
8. Serve with chutney or ketchup.

Instant Bread Medu Vada

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

Ingredients :
5 bread slices
3/4 cup yogurt
1/2 cup semolina
1/2 cup rice flour
2 green chilies
1/2 cup chopped onion
salt
2 tbsp chopped curry leaves
1 tsp grated ginger
1/2 tsp crushed black pepper
water (if required)
1/4 tsp soda
oil for deep frying

Method :
1. In a bowl add crushed bread slices, yogurt, semolina, rice flour, chopped green chilies, chopped onion, salt, crushed black pepper, chopped curry leaves, grated ginger and soda. If required add little water.
2. Make a small ball. Flatten it. With your thumb make a small hole in the center, and deep fry it.
3. Serve with chutney or ketchup. 

Tomato - broccoli rice

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

Ingredients :
4 cups cooked rice
10 broccoli florets
1 green chilly
1/2 tsp chilly powder
1 tsp cumin seeds
1 tbsp coconut oil
1 tomato
2 tsp cumin-coriander powder
1/2 tsp turmeric powder
salt
coriander leaves

Method :
1. Heat a pan. Add oil. Put cumin seeds. Fry for few seconds.
2. Put chopped tomato, chopped green chilly and broccoli florets. Cook for few minutes.
3. Sprinkle salt, cumin-coriander powder, chilly powder, and turmeric powder. Fry for a minute.
4. Add cooked white rice. Mix well.
5. Garnish with coriander leaves.

Benne Murukku (Dal Murukku)

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

Ingredients:
1 cup rice flour
1/2 cup roasted gram powder (putani/hurikadale)
3 tbsp butter
2 tsp cumin seeds
2 tsp sesame seeds
1/4 tsp asafoetida
2 tsp chilly powder
salt to taste
water to knead the dough
2 cups canola oil or peanut oil for deep frying

Method:
1. In a bowl all dry ingredients and melted butter. Mix well.
2. Slowly add water to knead the dough.  Prepare soft dough.
3. Heat a pan containing oil.
4. Fill the dough in the mould.
5. Deep fry murukku to golden color.

Beetroot Halwa

Recipe Type : Indian                                            Preparation Time : 15 mins
Cooking Time: 40 mins

Ingredients :
4 cups grated beetroot
1 cup milk
2/3 cup sugar
1/2 cup ghee/clarified butter
1 tsp cardamom powder
7 cashew nuts
8 raisins

Method :
1. Heat a nonstick pan. Add 1 tbsp clarified butter. Add cashew nuts and raisins. Fry till it becomes golden. Remove it from pan. Keep aside.
2. Put grated beetroot and clarified butter. Fry for 20 mins or until water evaporates from beetroot. Occasionally stir it.
3. Pour milk. Mix well. Let it thicken.
4. Add sugar. Mix well. Fry for 15 mins.
5. Put cardamom powder and fried dry fruits. Mix well. Cook for 5 more mins.

Malai Kofta

Recipe Type : Indian                                                                  Yield : 4
Preparation Time : 10 mins                                                       Cooking Time : 40 mins

Ingredients :
2 bay leaves
1 anise
2 cardamoms
1 big cardamom
1 onion
1 tomato
2 tbsp butter
2 tbsp clarified butter or ghee
1/4 tsp garam masala
2 tsp chilly powder
1/2 tsp turmeric powder
1/4 cup cashew nuts (soak in water for 15 mins)
2 cups mixed vegetables (carrots, potato, beans, and peas)
2 tbsp grated paneer/cottage cheese
2 tsp ginger (chopped)
3 garlic cloves (chopped)
1 cup water
oil (deep fry)
2 tbsp corn flour
salt
1 tbsp kasuri methi 
1 tbsp coriander leaves

Method :
1. Heat a pot. Add water, salt and chopped vegetables.
2. Once vegetables are cooked drain water completely.
3. In a bowl add the cooked vegetables. Add corn flour and grated paneer.  Mix well.
4. Prepared round shaped balls.
5. Deep fry the vegetable balls (kofta) in oil. Keep aside.
6. Heat a nonstick pan. Add 1 tbsp ghee. Add chopped onion, ginger, garlic and tomato. Fry for 8 mins. Allow to cool down. Grind to fine paste.
7. Grind soaked cashew nuts. Make it's paste.
8. Heat a pan. Add remaining ghee and butter.
9. Add bay leaves, anise, and cardamoms. Fry for few seconds.
10. Pour ground ginger-garlic, onion-tomato paste and water. Fry for 7 mins.
11. Add cashew nuts paste and water. Mix well.
12. Add garam masala, chilly powder, kasuri methi, turmeric powder, salt and chilly powder. Cook for 2 more mins.
13. Put deep fried vegetable balls (kofta). Cook for 5 more mins.
14. Garnish with coriander leaves.

Corn-Ragi Dosa/ Corn finger millet Pancakes

Recipe Type : Indian                                                                            Yield : count of 15
Preparation Time : 10 mins         Fermentation Time : 4 hrs           Cooking Time : 3 mins

Ingredients :
3/4 cup white corn meal
1/4 cup black gram (soak for 3hrs)
salt
1/4 cup finger millet flour
1 and 1/4 cup water
canola oil

Method :
1. In a mixer jar add white corn meal, water and soaked black gram. Make a fine paste.
2. Now add finger millet flour and grind again.
3. Keep this batter for fermentation.
4. Heat a griddle. Pour one ladle of batter. Spread it.
5. Sprinkle oil. Cook pancakes on both sides.
6. Serve with coconut chutney.

2-in-1 batter-soft idli/dosa

Recipe Type : Indian       Fermentation Time : 6 hrs                      Preparation Time : 15 mins
Soaking Time : 5 hrs           Cooking Time : 20 mins for idli/ 3 mins for dosa

Ingredients : 
2 cups sona masuri rice
1 cup black gram/ urada dal
1 cup thin flattened rice
water
salt to taste
oil

Method :
1. Soak rice and black gram separately in water for 4 hrs.
2. Grind them separately, adding less water.
3. Soak thin flattened rice for 3 mins in water.
4. Grind soaked thin beaten rice.
5. Mix all 3 ground ingredients in a bowl.
6. Ferment batter for 6 hrs (if required add yeast).
7. Add salt to batter. Mix well.

For Soft Idli:
1. Heat idli cooker with water.
2. Fill batter into the idli molds. Steam for 20 mins.
3. Serve hot idlis with sambar and chutney.

For Pancakes/ Dosa
1. Heat a griddle. Smear oil on griddle.
2. Pour one ladle of batter. Spread it.
3. Add little oil. Cook pancakes on both sides.
4. Serve with chutney.

Bottle gourd peel and potato sauté

Recipe Type : Indian                                                                         Yield : 2
Preparation Time : 10 mins                                                              Cooking Time : 15 mins

Ingredients: 
1 cup chopped peel of bottle gourd (outer layer)
1 chopped potato
salt (to taste)
1/4 tsp chilly powder
1/2 tsp black lentils
2 tsp oil
2 tsp grated coconut
1/2 tsp mustard seeds
5 curry leaves
1/4 cup water

Method :
1. Heat a pan containing little oil. For tempering add mustard seeds, curry leaves and black lentils.
2. Now add salt, chilly powder, grated coconut, chopped bottle gourd peel, chopped potato and water.
3. Allow to cook for 15 mins.
4. Serve with rice or Indian bread. 

Spicy bhindi masala/ Okra stir fry

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

Ingredients :
800g chopped okra/ bhindi
1 onion
1 tomato
3 garlic cloves
4 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

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 okra, chopped tomato and salt. Cover pan with a lid. Cook for 10 mins.
5. Now add coarsely ground masala and turmeric powder. Mix well. Cook for 3 more mins.

Spicy fenugreek dumpling/methi sanna muddo

Recipe Type : Indian                                                                Yield : count of 7
Preparation Time : 10 mins        Soaking Time :2hrs           Cooking Time : 20 mins 


Ingredients:
1/2 cup rice
2 tbsp split chickpeas /chanadal
1 cup grated coconut
20 red chilies (roasted)
1 tsp tamarind paste
2 cups fenugreek leaves (methi)
salt
1 tsp asafoetida
little water
2 tsp coconut oil
banana leaf
1/2 cup chopped onion

Method:
1. Soak rice and spilt chickpeas for 2 hrs.
2. Grind rice, split chick peas, tamarind, asafoetida, salt, grated coconut, red chilies, and water. Grind coarsely.
3. Add this batter into bowl. Add chopped methi leaves and chopped onion. Mix well.
4. On a banana leaf spread batter as shown in picture. Fold the leaf.

5. Repeat step 4 with other banana leaves.
Steam all stuffed leaves for 20 mins.

6. Enjoy with coconut oil.

Godu Muddo

Recipe Type : Indian                                                                          Yield : count of 10
Preparation Time : 10 mins                                                                Cooking Time : 20 mins

Ingredients: 1 cup white rice (soaked for 3 hrs) 2 cups puffed sorghum/layi 1and 1/4 cup grated coconut salt 1 cup jaggery powder 1/4 tsp cardamom powder 1/2 cup water 12 banana leaves

Method:
1. In blender add water, soaked 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, puffed sorghum, and cardamom powder. Mix well.

Layi/ puffed sorghum

3. On a banana leaf spread batter as shown in the photo.

                                      

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).

Spicy Poha

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

Ingredients :
2 cups thin poha/ Flattened rice (thin)
2 tbsp sambar powder
salt
2 tsp jaggery powder
2 tsp coconut oil
6 curry leaves
1/4 cup grated coconut
1/2 tsp mustard seeds

Method :
1. Heat a pan. Add oil, mustard seeds and curry leaves for tempering. Switch off gas.
2. Now add sambar powder. Mix well.
3. Add grated coconut, jaggery powder and salt.
4. Finally add flattened rice. Mix well.

Mushroom Biryani

Recipe Type : Indian                                                                       Yield : 3
Preparation Time : 15 mins                                                            Cooking Time : 45 mins

Ingredients :
1 basmati rice (soaked for half an hour)
3 onions
1 tomato
1/4 cup cashew nuts (soaked)
1/2 cup coriander leaves
1/2 tsp garam masala
2 cups water
1/4 cup milk
10 kesar strands
1 tsp black cumin seeds
1 tsp cumin powder
1 tsp coriander powder
2 tsp chilly powder
1/2 tsp turmeric powder
3 garlic cloves
1 inch ginger chopped
2 bay leaves
2 anises
2 big cardamoms
4 tbsp clarified butter (ghee)
salt to taste
2 cups chopped mushrooms
1/2 cup coconut oil
1 chopped green chilly
1/2 tsp asafoetida

Method:
1. Heat a pan. Pour 2 cups of water. Bring to boil. Add salt, 1 bay leaf, 1 big cardamom, and 1 anise.
2. Now add soaked Basmati rice. Cook rice until 90% done. Keep aside.

3. In a blender add chopped tomato, cashew nuts, ginger, and garlic cloves. Make puree.
4. Heat pan. Pour oil. Fry onion slices till it becomes golden brown color. Keep aside.
5. In hot milk add saffron strands. Keep aside.
6. Heat a pan. Pour 3 tbsp of clarified butter (ghee).
7. Put black cumin seeds. Fry for 15 sec.
8. Add bay leaf, big cardamom, and anise. Fry for few seconds.
9.  Pour  puree. Cook for 5 mins.
10. Add garam masala, chilly powder, asafoetida, turmeric powder, coriander powder, cumin powder, and salt. Cook for 1 min.
11. Now add chopped mushrooms. Cook for 7 mins.
12. On a low flame heat a pan. Put 2 tsp clarified butter.
13. Add a layer of cooked Basmati rice.

14. On top, add saffron milk, mushroom masala, coriander leaves, and fried onions.

15. Repeat steps 13 and 14, twice to make multiple layers.

16. Cover a pan and cook for 9 mins.
17. Enjoy with raita or curd.

Spaghetti with coconut sauce

   

  

                                                                            Yield : 2 

Preparation Time : 5 mins                                                                  Cooking Time : 25 mins

Ingredients :

200g spaghetti 

200 ml coconut milk

1 green chilly

5 broccoli florets

1/4 cup sliced carrot

1 chopped bell pepper

salt

coriander leaves

5 and 1/2 cups of water

Pasta cooking method:

1. Heat sauce pan. Add 5 cups of water and 2 tsp of salt. Bring to boil.
2. Add spaghetti. Cook for 8 mins.
3. Sieve water. Rinse spaghetti with cold water (to stop spaghetti from getting fully cooked).

Coconut sauce:

1. Heat a sauce pan. Add 1/2 cup of water. Add veggies. Cook for 2 mins.

2. Add salt, slit opened green chilly and coconut milk. Cook for 3 more mins.

3. In serving bowl add cooked pasta. On top of pasta pour coconut sauce. 

4. Garnish with coriander leaves.

Raw papaya stir fry

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

Ingredients :
3 cups of chopped raw papaya
salt to taste
1 tsp mustard seeds
6 curry leaves
2 tbsp grated coconut
1 tbsp coconut oil
water
2 green chilies

Method :
1. Heat a pan. Add oil, mustard seeds, curry leaves and 2 slit-opened green chilies for tempering.
2. Add chopped raw papaya, salt and water. Cook until papaya is done.
3. Now add grated coconut. Mix well.