Kolhapuri rice

Recipe Type : Indian                                                                                   Yield : 3
Preparation Time : 10 mins                                                                        Cooking Time : 25 mins

Ingredients:
4 tsp Kolhapuri masala (if you want spicy add some more)
1 cup basmati rice (soaked for 20 mins)
2 cups water
1 big onion
1 tomato
1 tsp ginger
2 carrots
8 small cauliflower florets
1 bell pepper
3 tbsp chopped coriander leaves
salt (to taste)
2 tbsp clarified butter

Method:
1. Heat a pan. Add clarified butter, ginger and chopped onion. Fry for few minutes.
2. Now add chopped tomato. Fry for 3 mins.
3. Put chopped veggies (carrots, bell pepper, cauliflower) and salt. Cover pan and cook for 6 mins.
4. Sprinkle Kolhapuri masala. Fry for few seconds.
5. Now add soaked basmati rice and pour water. Mix well. Cover pan with a lid. Cook until rice is done.
6. Switch off gas and garnish with coriander leaves.
7. Serve with raita.

Thavsali

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


Ingredients:
1 cup white rice (soaked for 3 hrs)
1/2 cup grated cucumber
2 tbsp grated coconut
salt
1 tsp grated ginger
1 grated chilly
1 tsp jaggery powder
1 cup water (if required add some more)
oil/ butter/ clarified butter

Method :
1. In a mixer jar add soaked rice, water and grated coconut. Make a fine paste. Medium consistency should be good for batter.
2. In a bowl pour ground batter. Now add salt, jagger powder, grated cucumber, green chilly and ginger. Mix well.
3. Heat a griddle. Sprinkle oil. Pour one ladle of batter. Cover pan with a lid. Cook dosa on both sides.
4. Serve with butter or chutney.

Sweet Curd Curry/ Meetha dahi kadi

Recipe Type : Indian                                                                Yield : 3
Preparation Time : 7 mins                                                       Cooking Time : 10 mins

Ingredients:
2 tbsp chickpea flour (basen)
1/2 cup curd
2 cups water (if required add more)
1/2 tsp cumin seeds
1 tsp crushed fennel seeds
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/2 tsp cumin-coriander powder
2 tsp oil
3 tbsp jaggery powder (optional)
salt
1 shallot
1 spring onion
2 tbsp chopped coriander leaves

Method :
1. In a bowl add curd, chickpea flour and water. Mix well to remove lumps. Keep aside.
2. Heat a sauce pan. Add oil. Put chopped shallot. Fry for few minutes.
3. Now add cumin seeds. Next pour curd and chickpea flour mixture. Keep stirring. Cook on a low flame.
4. Sprinkle salt, turmeric powder, chilly powder, cumin-coriander powder and crushed fennel seeds.  Cook for 2 minutes.
5. Once it starts boiling, add jaggery powder and mix well. Adjust the thickness by adding water (as needed).
6. Finally add chopped spring onion and coriander leaves. Switch off gas.

Appo

Recipe Type : Indian                                                                    
Preparation Time : 10 mins       Fermentation time : 6hrs       Cooking Time : 4 mins each

Ingredients:
1 and 1/2 cups of white rice (sona masoori)
2 tbsp split chickpeas (chana dal)
2 tbsp yellow moong dal
1/2 cup black gram (urad dal)
water
pinch of baking soda
salt
4 tbsp clarified butter (ghee)

Method:
1. Soak white rice, split chickpeas, yellow moong dal and black grams in water for 4 hrs.
2. Grind to fine paste. Add water as needed.
3. Ferment for 6 hrs. Add salt and pinch of baking soda. Mix well.
4. Heat a muffin pan (appo pan). Sprinkle little clarified butter.
5. Pour a ladle of batter in each molds. Cook on both sides.
6. Serve with chutney.

Biscuit Roti

Recipe Type : Indian                                                                   Yield : Count of 15 (big size)
Preparation Time : 5 mins        Dough resting time : 2 hrs      Cooking Time : 15 mins
                                                                                                     Deep Frying Time : 2 to 3 mins each

Ingredients :
3 cups all-purpose flour (maida)
1/2 cup semolina (rava)
1/4 cup grated coconut
1/2 tsp turmeric powder
2 tsp sugar
1 tsp grated ginger
3/4 cup water (add as needed)
3 tbsp hot canola oil
2 cups canola oil (for frying)
2 tbsp chickpea flour (basen)
2 chopped green chilies
1 and 1/2 tsp chilly powder
salt
1 tbsp clarified butter
3 tsp mustard seeds
10 curry leaves
3 tsp crushed black gram (urad dal)
2 tsp crushed cumin seeds
1 tsp crushed fennel seeds
1/2 tsp asafoetida powder (hing)


For dough preparation:

1. In a bowl add all-purpose flour, salt and hot oil. Mix well.
2. Now pour water to knead the dough. Prepare soft dough. Keep it aside for 2 hrs.

For Stuffing preparation:

1. Heat a pan. Add clarified butter. Put mustard seeds, chopped curry leaves, chopped green chilies, crushed black gram, crushed cumin seeds, crushed fennel seeds and asafoetida for tempering.
2. Now add grated coconut and grated ginger. Fry for 3 mins.
3. Add semolina and chickpea flour. Fry for 4 mins.
4. Finally add sugar, salt, chilly powder and turmeric powder. Fry for a minute. Switch off gas. Allow to cool.

Method :

1. From a dough prepare small roundel shapes.

2. Place the stuffing in the middle of the flattened dough.

3. Fold the margins to cover the filling.

4. Using rolling pin prepare a roundel shape (4").
5. Heat a pan containing oil.
6. Deep fry one roti at a time. Fry on both sides.

Horse gram curry

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

Ingredients:
1/2 cup horse gram
1 onion
1 tomato
1 tbsp clarified butter
1 tsp chilly powder
2 tbsp chopped bell pepper
salt
1/4 tsp turmeric powder
1 tsp cumin-coriander powder
3 grated garlics
1 tsp grated ginger
2 cups water
coriander leaves

Method :
1. In a pressure cooker, cook horse gram with water for 7 whistles.
2. Heat a pan (kadai). Add clarified butter, and grated ginger-garlic. Fry for 3 mins.
3. Now add chopped onion and sauté until onion becomes light brown in color.
4. Add chopped tomato and bell pepper.
5. Once tomato is cooked, add all dry masala, salt and cooked horse gram. Mix well.
6. Pour 1 cup of water and bring to boil.

6. Garnish with coriander leaves.

Mushroom Masala

Recipe Type : Indian                                                                      
Preparation Time :15 mins                                                   Cooking Time : 25 mins

Ingredients:
200g mushrooms
2 tomatoes
1 onion
1 anise
1 black cardamom
3 garlic cloves
2 tsp ginger
1/2 tsp black cumin seeds
2 tsp cumin-coriander powder
1/2 tsp turmeric powder
1 tsp chilly powder
water as required
2 tbsp clarified butter
2 tsp dried fenugreek leaves (kasuri methi)
1/4 garam masala
1/4 cup chopped coriander leaves
salt

Method :
1. In a grinder jar add chopped onion, tomatoes, ginger and garlic cloves. Make fine paste.
2. Heat a pan. Add clarified butter. black cumin seeds, anise, and black cardamom. Fry for few seconds.
3. Pour ground ingredients and water. Cook for 10 mins.
4. Add sliced mushrooms, salt, dried fenugreek leaves, cumin-coriander powder, chilly powder, turmeric powder and garam masala. Cook for 10 mins.
5. Garnish with coriander leaves.

Cabbage Saute

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

Ingredients:
3 cup finely chopped cabbage
1 finely chopped potato
1 green chilly
1/2 tsp chilly powder
1/4 tsp chat masala
1/2 tsp black gram (urad dal)
1/2 tsp split bengal gram
1/2 tsp turmeric powder
salt to taste
1/2 tsp cumin seeds
1/2 tsp cumin-coriander powder
3 tsp clarified butter
1/2 tsp mustard seeds
7 curry leaves
1/4 tsp asafoetida

Method:
1. Heat a pan or a wok. Add clarified butter, mustard seeds, split bengal gram, black gram, slit opened green chilly, cumin seeds and curry leaves for tempering.
2. Now put asafoetida and mix well.
3. Now add cabbage and potato. Sprinkle remaining ingredients and cook until done.
4. Cook on a medium flame. Occasionally stir it.

Buns

Recipe Type : Indian                                                           Yield : Count of 20
Preparation Time : 15 mins                                                Cooking Time : 2 to 3 mins each


Ingredients :
2 ripened bananas
salt to taste
1/2 cup sugar
all-purpose flour (as required)
1/4 tsp baking soda
1/2 tsp cumin seeds

Method:
1. In a bowl add mashed banana, sugar, salt and baking soda. Mix well.
2. Now add all-purpose flour. Knead the dough. Keep it in a warm place for 5 hours.
3. Make small balls from the dough.
4. Using a rolling pin flatten a dough ball into circular shape with approx. 0.25-0.5 inch thickness.
5. Heat a thick bottom frying pan. Pour oil and wait until the oil is hot (not boiling hot).
6. Fry buns one at a time. Drown the buns into hot oil once, so that it puffs up. Fry on both sides.

Dal rotis

Recipe Type : Indian                                                                           Yield : Count of 8
Preparation Time : 10 mins                                                                Cooking Time : 3 mins each

Ingredients:
1 cup pancharatna dal/ lentils curry (You may use leftover dal) Recipe Link
1 and half cups of wheat flour (as required)
3 tbsp clarified butter

Method :
1. In a bowl add lentils curry (mashed) and wheat flour. Knead the dough to soften it.
2. Prepare into round shaped roti.
3. Heat a griddle. Sprinkle clarified butter.
4. Place roti and cook on both sides.
5. Serve with chutney or ketchup.

Raw tomato tawa fry

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

Ingredients :
2 raw tomatoes
1/2 cup semolina
2 tsp chilly powder
salt to taste
2 tbsp oil

Method :
1. In a bowl add raw tomato (cut into round shapes), salt and 1 tsp chilly powder.
2. In another bowl add salt, 1 tsp chilly powder and semolina. Mix well.
3. Dip the raw tomato in semolina mixture.
4. Heat a griddle. Place coated raw tomato on griddle. Sprinkle oil. Cover pan with a lid. Cook on both sides (on low flame).

Paneer masala dosa

Recipe Type : Indian                                                                    Yield : count of 20
Preparation Time : 10 mins       Fermentation time : 6hrs       Cooking Time : 4 mins each

Ingredients:
1 and 1/2 cups of white rice (sona maser)
2 tbsp split chickpeas (chana dal)
2 tbsp yellow moong dal
1/2 cup black gram (urad dal)
water
pinch of baking soda
salt
3 tbsp mooligai powder (Recipe Link)
2 tbsp garlic-red chilly flakes mixture (optional)
4 tbsp clarified butter (ghee)


Method:
1. Soak white rice, split chickpeas, yellow moong dal and black grams in water for 4 hrs.
2. Grind to fine paste. Add water as needed.
3. Keep it for ferment 6 hrs. Add salt, pinch of baking soda and mix well.
4. Heat a griddle. Sprinkle little clarified butter.
5. Pour a ladle of batter and spread it.
6. Sprinkle little mooligai powder and garlic-red chilly flakes mixture. Add little clarified butter.
7. Serve with paneer sauté (Recipe link).

Paneer bhurji with vegetables/ Paneer Saute

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

Ingredients:
100g cottage cheese (paneer)
2 tbsp finely chopped carrots
2 tbsp finely chopped bell pepper
1/4 cup chopped onion
2 tbsp chopped tomato
salt
1 spring onion
1/2 cup chopped spinach
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin-coriander powder
1 tsp soya sauce
2 tbsp tomato ketchup
2 tbsp coriander leaves
1/2 tsp red chilly flakes
1 tbsp clarified butter

Method :
1. Heat a pan. Add clarified butter and chopped onion. Fry for 2 mins.
2. Add carrots, ball pepper, cottage cheese pieces, and tomato. Cook for 5 mins.
3. Sprinkle chilly powder, turmeric powder, cumin-coriander powder, red chilly flakes and salt. Mix well. Cover pan with a lid and cook for 6 mins.
4. Now add soya sauce and tomato ketchup. Mix well. Cook for 2 mins. Switch off heat.
5. Add spinach, coriander leaves and chopped spring onion. Stir well.

Finger millet Salad

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

Ingredients:
1/4 cup finger millet (raagi)
1 and 1/2 cups water
3/4 cup chopped spinach
1/2 cup avocado
10 grape tomatoes
salt to taste
1 tbsp tomato ketchup (optional)
1 tsp honey
1 tsp lemon juice
1 cup sliced mushrooms
1/2 cup zucchini
1/2 tsp red pepper flakes
1/4 tsp thyme leaves
1 tsp chia seeds (optional)

Method:
1. Heat a pan add sliced mushrooms and zucchini. Fry for few mins. Allow to cool.
2. Sprinkle salt and thyme leaves. Mix well.
3. Heat a sauce pan. Pour water and finger millet. Allow to cook until done.
4. Once finger millet is cooked, allow to cool.
5. In bowl add all remaining ingredients. Mix well.

Mooligai Dosa

Recipe Type : Indian                                                                    Yield : count of 20
Preparation Time : 10 mins       Fermentation time : 6hrs       Cooking Time : 4 mins each

Ingredients:
1 and 1/2 cups of white rice (sona maser)
2 tbsp split chickpeas (chana dal)
2 tbsp yellow moong dal
1/2 cup black gram (urad dal)
water
pinch of baking soda
salt
3 tbsp mooligai powder (Recipe Link)
2 tbsp garlic-red chilly flakes mixture (optional)
4 tbsp clarified butter (ghee)

Method:
1. Soak white rice, split chickpeas, yellow moong dal and black grams in water for 4 hrs.
2. Grind to fine paste. Add water as needed.
3. Keep it for ferment 6 hrs. Add salt, pinch of baking soda and mix well.
4. Heat a griddle. Sprinkle little clarified butter.
5. Pour a ladle of batter and spread it.
6. Sprinkle little mooligai powder and garlic-red chilly flakes mixture. Add little clarified butter.
7. Serve with chutney.

Pancharatna dal/ Lentils curry

Recipe Type : Indian                                                                                 Yield : 6
Preparation Time : 10 mins                                                                        Cooking Time : 40 mins

Ingredients:
1/4 cup split chickpeas
1/4 cup green gram
1/4 cup split pigeon peas (toor dal)
1/4 cup black gram
1/4 cup red lentils (masoor dal)
salt
2 tomatoes
2 tsp grated ginger
4 garlic cloves
1 big onion
2 tsp cumin seeds
2 tsp fenugreek seeds
2 tsp mustard seeds
10 curry leaves
1 tsp asafoetida
2 green chilies
1 tsp turmeric powder
1 tsp red chilly powder
2 tsp cumin-coriander powder
3 cups water
2 tbsp clarified butter
1/2 cup chopped coriander leaves

Method :
1. Pressure cook all lentils with water. Mash the cooked lentils and keep aside.
2. Heat a pan. Add clarified butter. Put mustard seeds, and curry leaves.
3. Now add cumin seeds, fenugreek seeds, chopped garlic cloves, and asafoetida.
4. Put chopped onion and tomatoes. Cook for 5 mins.
5. Add grated ginger and cooked lentils.
6. Pour water. Add cumin-coriander powder, salt, slit opened green chilies, chilly powder and turmeric powder. Stir well. Cook for 7 mins.
7. Adjust the gravy thickness by adding water.
8. Garnish with coriander leaves.

9. Serve with rice or rotis.

Finger millet pancakes/ Raagi dosa

Recipe Type : Indian                                                              Yield : Count of 8
Preparation Time : 10 mins                                                   Cooking Time : 3 mins

Ingredients:
3/4 cup finger millet flour/ Ragi
1/4 cup rice flour
salt
1 and 1/2 cups water
1 chopped tomato
1 grated carrot
3 tbsp chopped bell pepper
1 chopped green chilly
2 tbsp chopped coriander leaves
oil for frying

Method :
1. In a bowl add all ingredients (except oil).
2. Heat a nonstick pan. Pour one ladle of batter.
3. Sprinkle little oil. Cover pan with a lid.
4. Serve with chutney or ketchup.

Note: If you want you can sprinkle mooligai powder  (Recipe link)on top of pancakes to get good flavor and spiciness.

Semolina (rava) veggies toast

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

Ingredients :
6 bread slices
1/2 cup semolina/rava
salt
2 tbsp grated carrot
2 tbsp finely chopped bell pepper
1 tsp chopped ginger
2 chopped tomatoes
2 chopped green chillies
2 chopped spring onions
1/4 cup yogurt/curd
3 tbsp chopped fenugreek leaves
1/4 cup water (as required)
2 tbsp butter
cheese

Method :
1. In a bowl add all ingredients (except butter and cheese). Mix well. Keep this batter aside for 10 mins.
2. Heat a griddle. Smear butter.

3. On top of a slice of bread pour some batter. Sprinkle cheese.
4. Cook both sides of the bread on the griddle.
5. Serve with ketchup or chutney.


Note: If you want you can sprinkle red pepper flakes on the bread slices.

Semolina banana sweet appo

Recipe Type : Indian                                                                Yield : Count of 23
Preparation Time : 5 mins                                                       Cooking Time : 5 mins

Ingredients:
1 tbsp clarified butter/ghee
1/2 tsp salt
1/4 tsp cardamom powder
pinch of baking soda
1/2 cup mashed banana
3/4 cup semolina
1/4 cup +1 tbsp yogurt/ curd
1/2 cup water
1/4 cup jaggery powder (as required)

Method :
1. In a bowl add all ingredients (except ghee and baking soda ). Mix well. Keep this batter for 10 mins.
2. Now add baking soda and mix well.
3. Heat a muffin griddle (appo pan) and add little ghee.
4. Pour batter in each mold. Cover pan with a lid. Cook on both sides.

Tomato sauce/chutney

Preparation Time: 5 mins                                                      Cooking Time : 25 mins

Ingredients :

4 tomatoes

1 green chilly

1 tsp thyme leaves

1 tsp oregano leaves

salt to taste

1/4 tsp red pepper flakes

3 chopped garlic cloves

1 tsp chopped ginger

2 tbsp coriander leaves

2 tsp olive oil

Method :

1. Heat a pan. Add oil. Now add chopped tomatoes, green chilly, ginger and garlic cloves.

2. After 15 mins add thyme leaves and oregano, salt, coriander leaves and red pepper flakes. 

3. Cook for 5 more minutes. 

Note: You can use this sauce as pizza sauce or as chutney.

If you want you can add fresh basil to get good aroma.

Samo-Oats Pancakes

Recipe Type : Indian                Soaking Time: 3hrs            Yield : Count of 9      
Preparation Time : 10 mins                                                  Cooking Time : 3 mins 

Ingredients : 
3/4 cup samo/ mariyo/varai 
1/4 cup oats flour
salt
1 cup water (if required add some more )
2 tomatoes (finely chopped)
2 grated carrots
2 tbsp chopped coriander leaves
2 green chilies (finely chopped)
1 tbsp mooligai podi (Recipe link) or pavbhaji powder
2 tbsp butter or oil for frying

Method :
1. Soak samo/mariyo/vari in water for 3 hrs.
2. Grind mariyo to prepare fine paste (add water while grinding).
3. Now in a bowl add the ground batter.
4. Add salt, and oats flour. Mix well. Keep this batter for 10 mins.
5. If batter is thick add little water to get right consistency.
6. Heat a griddle. Add little oil. Pour one ladle of batter.
7. Sprinkle little oil or butter. Add veggies. Sprinkle little mooligai powder. Cover pan with a lid.
8. Serve with chutney or ketchup.

Bajra-rice Pancakes

Recipe Type : Indian                                                                  Yield : count of 7
Preparation Time : 10 mins                                                       Cooking Time : 5 mins each

Ingredients :
1/2 cup rice flour
1/2 cup bajra flour (pearl millet flour)
2 tbsp semolina
1 and 1/4 cups water
salt
oil (for frying)

Method :
1. In a bowl add all ingredients (except oil). Mix well.
2. Heat a griddle. Sprinkle little oil. Pour one ladle of batter. Cook dosa on both sides.

Avocado juice

   

                                                             
Preparation Time : 5 mins                                                                              Yield: 2          

Ingredients:
2 avocado
2 and 1/2 cups water

Method:
In a mixer jar put de-skinned and deseeded avocado. Pour water. Blend to form nice paste. Adjust the thickness adding water.
Serve in a glass.
                    

Rava cucumber roti

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

Ingredients :
1 cup semolina
1 cup water
salt
2 tsp jaggery powder
1 tsp grated ginger
2 tbsp butter
3/4 cup grated cucumber

Method :
1. In a bowl add cucumber, semolina, water, salt, jaggery powder, and grated ginger. Mix well.
2. Keep this batter for 15 mins.
3. Heat a griddle. Add butter.
4. Put small ladle of batter. Using your fingers spread the batter. (Be careful; don't touch the griddle.)
5. Cook roti on both sides. Serve with butter.