Green Pulav

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

Ingredients :
1 cup basmati rice (soaked in water for 15 mins)
2 cups water
1 anise
2 big cardamoms
1 onion
1 tomato
salt
8 black peppercorns
1/4 tsp garam masala
1 cup mixed veggies (carrot, peas, corn, beans)
2 tbsp clarified butter
1/2 tsp black cumin seeds
1 tsp cumin-coriander powder
1 cup chopped mushroom

For masala:
1 cup spinach
2 tsp ginger
4 garlic cloves
1/2 cup chopped coriander leaves
1/4 tsp turmeric powder
1/2 tsp chilly powder
2 green chilies
1 tbsp grated coconut
grind to fine paste

Method:
1. Heat a pan. Add clarified butter. Put anise, big cardamoms, black peppercorns and black cumin seeds. Fry for few seconds.
2. Now add chopped tomato and onion pieces. Fry for few minutes.
3. Pour ground masala, garam masala, cumin coriander powder and add salt. Fry for 4 mins.
4. Add mixed veggies and 1 cup of chopped mushrooms. Fry for 4 mins.
5. Now add soaked basmati rice (water removed), and pour 2 cups of water.
6. Cook until rice is done. Serve with raita.

Horse gram Idli

Recipe Type : Indian                   Fermentation time: 5 hrs      Yield : Count of 30
Preparation Time : 15 mins        Soaking Time : 6 hrs             Cooking Time : 20 mins

Ingredients:
2 cups rice
1/2 cup black gram/urad dal
1/2 cup horse gram
1 cup water
salt

Method :
1. Soak rice, black gram and horse gram in water for 6 hrs.
2. In a mixer jar add all soaked ingredients (sieve water), 1 cup of water and grind to fine paste.
3. Fermet for 5 hrs. Add salt and mix well.
4. Heat an idli steamer containing water.
5. In idli mold, pour batter. Steam for 20 mins.
6. Serve with chutney.

Raw papaya and carrot stir fry

Recipe Type : Indian                                                              Yield : 3
Preparation Time : 15 mins                                                   Cooking Time : 20 mins

Ingredients :
2 cups chopped  raw papaya
1 chopped carrot
salt
1 tbsp sambar powder
1/2 tsp mustard seeds
2 tsp oil
6 curry leaves
water (as required)

Method :
1. Heat a pan. Add oil, mustard seeds, and curry leaves for tempering.
2. Add chopped raw papaya, chopped carrot, salt, water, and sambar powder.
3. Cook until raw papaya and carrot are done. 

Methi Pulav

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

Ingredients :
1 cup Basmati rice
2 cups water
1 cup mixed veggies (carrot, beans, peas, corn)
1 cup chopped fenugreek leaves
salt
1 anise
2 black cardamoms
1/4 tsp black cumin
1 tbsp clarified butter
2 green chilies
1 tsp grated ginger

Method :
1. Soak Basmati rice for 15 mins in water. After 15 mins sieve it and keep aside.
2. Heat a pan. Add clarified butter, anise, black cardamoms, and slit opened green chilies. Fry for few seconds.
3. Put mixed veggies and grated ginger, chopped fenugreek leaves. Fry for 3 mins.
4. Pour water, and put soaked basmati rice and salt. Mix well.
5. Cook until Basmati rice is done.
6. Serve with dal or raita.

Soft Aloo-Methi Thepla

Recipe Type : Indian                                                                Yield : Count of 15
Preparation Time : 10 mins                                                     Cooking Time : 16 mins

Ingredients :
1 and 1/4 cup cooked and grated potato
1 cup chopped fenugreek leaves
1 and half cup of wheat flour
1/2 cup water
salt to taste
1/2 tsp turmeric powder
1 tsp chilly powder
1/4 tsp asafoetida
1/4 tsp garam masala
1 tsp cumin-coriander powder
1 tbsp oil for frying

Method :
1. In a bowl add all ingredients (except oil). Mix well to form smooth dough.
2. Prepare medium sized dough balls.
3. Apply oil, or dust with wheat flour, on top of the rolling pin, so that dough doesn't stick to rolling pin.
4. Use the rolling pin to flatten each dough ball into round shapes.
5. Heat a flat-pan. Apply oil and place the flattened rotis for frying.  Cook on both sides.
6. Serve with curd or chutney.

Paneer Sukka

Recipe Type : Indian                                                                                 Yield : 2
Preparation Time : 6 mins                                                                        Cooking Time : 25 mins

Ingredients :
150g paneer (cut into squares)
1 onion
1 tomato
1/2 cup grated coconut
1/2 tsp cumin-coriander powder
1/4 tsp turmeric powder
3 garlic pods
1 tsp ginger
1/4 tsp garam masala
5 dried red chilies (Byadagi chilies)
water
salt
1 tbsp oil
 1/2 tsp mustard seeds
6 curry leaves
2 tbsp chopped coriander leaves
    
Method :
1. In a mixer jar add grated coconut, ginger, garlic pods, dried red chilies and water. Grind coarsely. Keep aside.
2. Heat a pan. Add oil, mustard seeds, and curry leaves for tempering.
3. Now add chopped onion, and paneer. Pour some water. Cook for 10 minutes.
4. Add chopped tomato. Cook for few minutes.
5. Add ground masala, garam masala, turmeric powder, salt and water. Cook for 6 mins.
6. Finally add chopped coriander leaves.

Eggplant Sandwich

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

Ingredients:
Eggplant tawa-fry
8 bread slices
1 avocado
15 cucumber slices
1 tomato
3 tbsp tomato ketchup (as required)
2 tbsp yellow mustard paste
3 tbsp butter or mayonnaise
4 cheese slices

Method :
1. Place a bread slice and apply mayonnaise or butter on top.
2. Next place eggplant tawa-fry slices.

3. Next come tomato slices, cucumber slices, and avocado slices.

4. Squeeze tomato ketchup and yellow mustard paste.

5. Place a slice of cheese, followed by a slice of bread.
6. Grill the sandwich. Enjoy.

Spinach and Carrot Oats-Rava Dhokla Sandwich

Recipe Type : Indian                                                                        Yield : 3
Preparation Time : 15 mins                                                             Cooking Time : 20 mins

Ingredients :
For Spinach dhokla:
1 cup spinach
1/2 cup thick yogurt/curd
1/4 tsp baking soda
1 green chilly
salt (to taste)
1 tbsp grated coconut
1 tbsp oats flour
1/2 tsp sugar
1 cup rava
1/4 cup +2 tbsp water (if required add little more)

For Carrot dhokla:
1 cup rava
1/4 cup chopped carrot
1/2 cup thick yogurt/curd
1/4 tsp baking soda
1 green chilly
1 tbsp oats flour
1 tbsp grated coconut
sat (to taste)
1/2 tsp sugar
1/4 +2 tbsp water (if required add little more)

For tadka:
2 tsp mustard seeds
1 green chilly
5 curry leaves
2 tbsp coriander leaves
1/4 tsp asafoetida
1/2 tsp cumin seeds

tamarind chutney
2 tbsp grated coconut

For green chutney:
1/4 cup coriander leaves
1 tsp ginger
1/4 tsp tamarind paste
water
1/4 cup grated coconut

Method: 
Spinach dhokla:
1. In a mixer jar add grated coconut, spinach, yogurt, and green chilly. Grind to fine paste.
2. In a bowl add ground ingredients, rava, water, salt, sugar, oats flour and baking soda. Mix well. Keep it aside for 10 mins.
3. Heat a steamer (idli steamer) containing water.

4. Grease plate in oil. Pour Batter. Steam for 20 mins.

Carrot dhokla:
1. In a mixer jar add grated coconut, carrot, yogurt, and green chilly. Grind to fine paste.
2. In a bowl add ground ingredients, water, rava, salt, sugar, oats flour and baking soda. Mix well. Keep it aside for 10 mins.
3. Heat a steamer (idli steamer) containing water.

4. Grease plate in oil. Pour Batter. Steam for 20 mins.

Green chutney:
In a mixer jar add all green chutney ingredients. Make a fine paste.

Tadka:
Heat a sauce pan containing oil, mustard seeds, chopped green chilly, asafoetida, coriander leaves and curry leaves. Once mustard starts crackling, tadka is ready. Switch off flame.

Serving method :
1. Cut 2 types of steamed dhokla into slices.
2. Place one carrot dhokla slice on a plate. Put some green chutney and tamarind chutney on it.
3. Cover the chutney by placing one more dhokla (spinach).
4. Put some tadka and grated coconut on top of the dhokla sandwich.

Mushroom Sukka

Recipe Type : Indian                                                                         Yield : 2 
Preparation Time : 15 mins                                                              Cooking Time : 20 mins

Ingredients :
300g mushrooms
1 tomato
1 onion
1 tbsp urad dal/black gram
1 tbsp coriander seeds
1/4 tsp fenugreek seeds
4 roasted dry red chilies
1/4 cup grated coconut
1 green chilly
1 tbsp coriander leaves
1 tbsp oil
1/2 cup water
salt

Method :
1. Pour oil (1tsp oil) in a sauce pan. Put coriander seeds, black gram, and fenugreek seeds. Fry for few seconds.
2. In a mixer jar add roasted ingredients, grated coconut, roasted dry red chilies and little water. Grind coarsely.
3. Heat a pan. Add oil. Put chopped onion and slit opened green chilly. Fry for few minutes.
4. Put chopped tomato. Fry for few minutes.
5. Now add chopped mushrooms. Cook until mushroom is done.
6. Once mushroom is cooked, add ground masala from the mixer jar. Pour water and sprinkle salt. Cook for few minutes.
7. Garnish with coriander leaves.

Okra stir fry

Recipe Type : Indian                                                                   Yield : 2 
Preparation Time : 7 mins                                                          Cooking Time : 15 to 20 mins

Ingredients :
200g bhindi/okra
1 tbsp grated coconut
salt
1 tomato
1/2 tsp chilly powder
1 tsp cumin-coriander powder
3 crushed garlic cloves
2 tbsp water
2 tsp oil
1/4 tsp turmeric powder
1 slit opened green chilly

Method :
1. Heat a pan. Add oil. Put crushed garlic cloves and slit opened green chilly. Fry for few minutes.
2. Add chopped tomato and chopped okra.
3. Sprinkle salt, chilly powder, cumin-coriander powder, turmeric powder. Mix well. Cover pan with a lid. Cook for 5 minutes on a medium flame.
4. Sprinkle water and grated coconut. Stir well. Cook until okra is done.

Horse gram curry

Recipe Type : Indian                                                                  Yield : 4
Preparation Time : 10 mins             Soaking Time : 8hrs       Cooking Time : 30 mins


Ingredients :
3/4 cup horse gram
5 roasted dry red chilies (as required)
1 small tomato or 1/4 tsp tamarind paste
2 tbsp grated coconut
2 tbsp coriander seeds
water (cooking)
salt
5 crushed garlic cloves
2 tsp coconut oil

Method:
1. Soak horse gram in water for 8 hrs.
2. Cook horse gram in water using pressure cooker. Keep aside.
3. In a mixer jar add 2 tbsp cooked horse gram, grated coconut, coriander seeds, little water and roasted dry red chilies. Grind to fine paste.
4. Heat a sauce pan. Add coconut oil. Put crushed garlic cloves. Fry for few minutes.
5. Pour ground masala, tamarind paste or chopped tomato and water (as required). Bring to boil.
6. Now pour cooked horse gram and salt. Cook for few minutes.

Poha Pakpanchakajay

Recipe Type : Indian                                                                       Yield : 4
Preparation Time : 5 mins                                                              Cooking Time : 7 mins


Ingredients :
3/4 cup grated coconut
1 cup jaggery powder
1/2 tsp cardamom powder
1/2 tsp white sesame seeds
2 cups thin poha
2 tbsp water

Method :
1. Heat a pan. Add sesame seeds. Fry for few seconds.
2. Add jaggery powder and water. Allow jaggery melt.
3. Now add grated coconut and cardamom powder. Fry for few seconds. Switch off gas. Allow to cool.
4. Add thin poha and mix well.

Chanadal Pakpanchakajaya

Recipe Type : Indian                                                                       Yield : 4
Preparation Time : 5 mins                                                              Cooking Time : 7 mins


Ingredients :
3/4 cup grated coconut
1 cup jaggery powder
1/2 tsp cardamom powder
1/2 tsp white sesame seeds
1/2 cup chanadal or split chickpeas
2 tbsp water

Method :
1. Heat a pan. Add sesame seeds. Fry for few seconds.
2. Add jaggery powder and water. Allow jaggery melt.
3. Now add grated coconut and cardamom powder. Fry for few seconds. Switch off gas. Allow to cool.
4. In another pan, dry roast split chickpeas for 5 mins. Switch off gas. Allow to cool.
5. In a mixer jar grind dry roasted (and cooled) split chickpeas coarsely.
6. Now add this coarsely ground split chickpeas into the jaggery pan. Mix well.

Varai-Urad Dosa

Recipe Type : Indian           Yield : Count of 18                      Preparation Time : 15 mins               
Soaking Time : 4 hrs          Fermentation Time : 5 hrs           Cooking Time : 3 mins each


Ingredients :
1 cup white rice
1/4 cup black gram/urad dal
1/2 cup moriyo/barnyard millet/varai
water for grinding
salt

Method :
1. Soak all ingredients together in water. After 4hrs sieve water.
2. Grind adding required amount of water to form a smooth batter.
3. Ferment for 5 hrs.
4. Add salt and mix well.
5. Heat a griddle. Sprinkle oil. Pour one ladle of batter. Spread it. Cover pan with a lid.
6. Cook dosa/pancakes on both sides.
7. Serve with chutney or curry.

Schezwan-Kolhapuri Rice

Recipe Type : Indian                                                         Yield :2
Preparation Time : 15 mins                                              Cooking Time : 25 mins

Ingredients :
1 cup basmati rice
2 cups water
salt
2 tbsp Schezwan sauce
1 tbsp Kolhapuri masala (as required)
1 cup mixed veggies (carrots, peas, beans, bell pepper )
1 tbsp clarified butter
1 anise
2 black cardamoms
coriander leaves

Method :
1. Soak basmati rice in water for 15 mins.
2. Heat a pan. Add clarified butter.
3. Put 2 black cardamoms, and anise. Fry for few seconds.
4. Now add mixed veggies. Fry for few minutes.
5. Add Kolhapuri masala and Schezwan sauce. Mix well.
6. Put soaked basmati rice (sieving out water), sprinkle salt and pour water.
7. Cook until rice is done. Garnish with coriander leaves.
8. Serve with raita.

Upma/ Semolina porridge

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

Ingredients :
1 cup semolina (Bombay rava)
1 tbsp clarified butter (ghee)
2 tbsp canola oil or coconut oil
1 tsp sugar
salt to taste
2 and 1/2 cups water
2 tbsp grated coconut
3 green chilies
2 tsp mustard seeds
10 curry leaves
2 tbsp urad dal/black gram
1/2 tsp asafoetida

Method :
1. Heat a water in a pan and bring to boil. Keep aside.
2. Heat a thick bottom pan or kadai. Add oil and clarified butter, mustard seeds, black gram, asafoetida and slit opened green chilies, and curry leaves for tempering.
3. Now pour semolina to the tempered pan. Fry on a low flame.
4. Once semolina gives nice aroma and color changes to creams color, add sugar and salt.
5. Pour hot water (be careful while adding water). Mix well. Cover pan with a lid and cook until its done.
6. Garnish with grated coconut. 

Coconut-Cashew Burfi

Recipe Type : Indian                                                                           Yield : 30 pieces
Preparation Time : 10 mins                                                                Cooking Time : 45 mins


Ingredients :
1 cup chickpea flour (besan)
1 cup fresh grated coconut
3/4 cup clarified butter (ghee)
1 cup milk
1/2 cup water
2 and 1/2 cups sugar
1/2 cup cashew powder
1 and 1/2 tsp cardamom powder
10 saffron stands

Method :
1. In a mixer, grind grated coconut and water to make a fine paste.
2. Heat a thick bottom pan. Add chickpea flour. Fry for 5 mins on a low flame.
3. Now put all ingredients. Mix well.
4. Cook on a medium flame. Don't allow to form lumps. Continuously stir it.
5. After 30 to 35 minutes it forms a huge mass. It starts leaving clarified butter on sides of the huge mass. Switch off gas. Keep aside.

6. Grease pan with clarified butter and pour this mixture. Spread it.
7. When it's lukewarm (after approximately 20 mins), cut into desired shapes.

Tukdi/ Shankarpali

Recipe Type : Indian                                                          Preparation Time : 20 mins
                                                                                              Cooking Time : 15 mins

Ingredients :
2 cups all-purpose flour (maida)
1/4 cup hot canola oil
1/2 cup water
2 tbsp sugar
2 tsp salt (to taste)
2 tsp chilly powder
2 tsp asafoetida
1/2 tsp turmeric powder
1 tsp cumin-coriander powder
2 tsp cumin seeds
1/2 tsp ajwain
2 cups canola  oil for frying

Method :
1. In 1/2 cup of water, add sugar and salt. Mix with a teaspoon until they dissolve.
2. In a bowl add all ingredients including water from first step (but exclude 2 cups of canola oil meant for frying). Mix to form a dough.
3. Prepare dough balls. Using rolling pin flatten the dough balls into roti shape.
4. Cut the flattened dough into diamond shapes.
5. Heat a thick bottom pan containing canola oil.
6. When oil is hot (not boiling), drop diamond shaped dough pieces and deep fry them until they are golden in color.

Nanchane duddali/ Finger millet/ragi halwa

Recipe Type : Indian                                                                  Yield : 15 slices 
Preparation Time : 6 mins                                                         Cooking Time : 20 mins


Ingredients:
1 cup finger millet flour/Ragi 
1 cup grated coconut
1 cup jaggery powder
1/4 cup clarified butter
2 and half cups water
1 tsp cardamom powder

Method :
1. In a mixer jar add grated coconut and little water. Grind to fine paste.
2. Heat a nonstick pan. Pour ground coconut paste.
3. Add clarified butter, finger millet flour, jaggery powder, water and cardamom powder. Mix well.
4. When it forms huge lump after water has dried off, and leaves clarified butter, switch off the heat.

5. Smear clarified butter on plate. Spread cooked substance on plate. Allow to cool.

6. Cut into squares.

Finger millet-oats- rice pancakes

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

Ingredients:
1/4 cup oats flour
1/4 cup rice flour
3/4 cup finger millet flour
1 and half cup of water
salt
oil for cooking

Method :
1. In a bowl add all ingredients (except oil).  Prepare thin batter. Keep this batter for 5 mins.
2. Heat a griddle. Sprinkle little oil.
3. Pour one ladle of batter. Cook pancake/dosa.
4. Serve with chutney. 

Malabar Spinach and Raw Papaya Curry

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

Ingredients :
4 cups Malabar spinach leaves (washed and chopped)
2 cups Malabar spinach stems (washed and cut)
2 cups chopped raw papaya (peeled)
1/2 cup toor dal/pigeon pea (soaked for 15 mins)
1 cup fresh grated coconut
8 roasted Kashmiri or red chillies
1/4 tsp tamarind paste
water (for cooking)
salt
5 crushed garlic cloves
1 tbsp coconut oil

Method :
1. In a mixer jar add grated coconut, tamarind paste, water and roasted Kashmiri chillies. Make a fine paste.
2. In a pressure cooker add little salt, Malabar spinach stems, raw papaya, toor dal and water (as required). Cook for 3 whistles.
3. Now heat a pan. Add oil. Put crushed garlic cloves. Fry for few seconds.
4. Add chopped Malabar spinach leaves and water. Allow to cook.
5. Once leaves are cooked, pour ground masala, and add salt. Cook for few minutes.
6. Now add cooked Malabar spinach stems, raw papaya and toor dal (if required, add water from the pressure cooker). Bring to boil.
7. Serve with rice or pancakes.

Paneer Sandwich

Recipe Type : Indian                                                                Yield: 2     
Preparation Time : 15 mins                                                     Cooking Time : 30 mins

Ingredients :
Paneer saute (Recipe link)
8 Bread slices

Method :
1. On top of a bread slice put paneer sauté. Cover on top with another slice of bread.
2. Grill the sandwich.
3. Serve with tomato ketchup.

Hashale rasayan

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

Ingredients :
1 and 1/2 cups milk (boiled and cooled)
1/4 tsp cardamom powder
1 cup chopped cantaloupe (hashale in Konkani)
3/4 cup thin poha/ thin flattened rice
2 tbsp jaggery powder (as needed)

Method :
1. In a bowl pour milk, sprinkle cardamom powder and jaggery powder. Stir it.
2. Put thin flattened rice. Keep it for 2mins (allow to soak in milk).
3. Now add chopped cantaloupe. Mix well. Ready to serve. 

White Corn Rava Dosa

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

Ingredients :
3/4 cup white corn rava
1/4 cup semolina
2 tbsp rice flour
1 green chilly
salt
1 tomato
1 onion
2 tbsp coriander leaves
1 and 1/2 cup water
oil

Method :
1. In a bowl add white corn rava, semolina, rice flour and water. Keep it aside for 25 mins.
2. Next add to the bowl, all remaining ingredients (except oil) and mix well.
3. Heat a griddle. Sprinkle little oil.
4. Pour one ladle of batter on the griddle and spread it into circular shape. Cover pan with a lid. Cook pancakes on both sides.

Mushroom panna upkari

Recipe Type : Indian                                                                           Yield : 5
Preparation Time : 15 mins                                                                Cooking Time : 25 mins

Ingredients :
1 onion
3 tsp tamarind paste
25 red dried chilies (soaked in water for 20 mins; sieve water afterwards)
salt
400g mushrooms
1 tbsp oil
1/4 cup water
1/4 tsp sugar (optional)

Method:
1. Grind soaked red chilies into a paste.
2. Heat a pan. Add oil. Put chopped onion. Fry for 3 mins.
3. Now add red chilies paste to the frying pan. Add water, sugar (optional), salt and tamarind paste. Cook for 6 mins.
4. Add sliced mushrooms and cook until done.

Kolhapuri bhindi

Recipe Type : Indian                                                                                Yield : 2
Preparation Time : 8 mins                                                                       Cooking Time : 20 mins

Ingredients :
200g okra/bhindi
1 onion
1 tomato
1/4 tsp turmeric powder
pinch of asafoetida
salt
2 tsp Kolhapuri masala (store bought)
2 tbsp coriander leaves
1 tbsp coconut oil

Method :
1. Heat a wok. Add oil, chopped onion, tomato and chopped okra. Fry for 5 mins.
2. Now add Kolhapuri masala, salt, asafoetida and turmeric powder. Cover pan with lid. Cook until okra is done. (Stir it occasionally, and cook on a medium flame.)
3. Garnish with coriander leaves.


                           

Rice noodles/Shevai/Idiyappam

Recipe Type : Indian                                                                        Yield : 6
Preparation Time : 25 mins                                                             Cooking Time : 45 mins

Ingredients :
2 cups Sonamasuri rice
1 cup fresh grated coconut
5 cups water
salt

Method :
1. Soak Sonamasuri rice in water for 4 hours.
2. Grind soaked rice, 1.5 cups water and coconut to form fine paste.
3. Take out ground batter in a bowl. Now pour 3.5 cups water and add salt. Mix well.
4. Heat a thick bottom pan (kadai).
5. Pour this batter onto the pan. Continuously stir it.

6. Once all water dries off, it forms a huge mass. Allow it to cool a little.

7. Prepare oval shapes.
8. Heat a steamer containing water (idli cooker).
9. Now place the oval shaped dough in the steamer. Close the lid. Steam for 20 mins.

10. Take a rice-noodles making mold (idiyappam mold or shevai daante in Konkani).
11. Place this steamed dough. Press or turn it to get rice noodles. Place a plate to hold rice noodles. Repeat this step for each steamed dough.

12. Serve with sambar/ pickle or chutney and coconut oil.


Coconut churna/ Coconut with jaggery:
1 cup grated coconut
1/2 tsp cardamom powder
1/2 cup jaggery powder

In a bowl mix all ingredients.

Thai green curry

Recipe Type : Indian                                                                               Yield : 4
Preparation Time : 15 mins                                                                    Cooking Time : 20 mins

Ingredients :
6 zucchini pieces
5 yellow zucchini pieces
6 broccoli florets
7 carrot pieces
6 eggplant pieces
6 beans pieces
3 baby corns
6 bell pepper pieces
100g tofu (cut into square shapes)
1 yellow onion
200ml coconut milk
1 cup water (as required)
salt
2 tbsp coconut oil or canola
5 basil leaves

For green curry paste:
1 shallot
3 tsp chopped galangal or ginger
3 black peppercorns
4 green chilies
2 tsp soya sauce
1/2 cup coriander leaves
2 garlic pods
3 tsp chopped lemon grass
1 tsp coriander seeds
1 tsp cumin seeds
1 Kaffir lime leaf
Make a fine paste of above ingredients in a mixer and keep aside.

Method :
1. Heat a wok. Add little oil. Put tofu. Sauté for few seconds. Transfer contents into a bowl and keep aside.
2. Again heat the wok and add 1 tbsp oil. Put veggies (except basil leaves) and sprinkle little salt. Sauté for 6 mins. Transfer contents into the bowl with tofu and keep aside.
3. Once again heat the wok. Put remaining oil. Put green curry paste. Fry for 3 mins.
4. Sprinkle salt, pour coconut milk and water. Bring to boil. Switch off gas.
5. Now add sautéed veggies, basil leaves and tofu. Mix well.
6. Serve with rice or pancakes.

Note: If you want more green color, while preparing green curry paste add 3 tbsp spinach juice.

Sponge pancakes/ Surnali

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
3 tbsp butter
1/4 cup water (add more as needed)
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 than needed, 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. Heat a griddle. Smear butter. Pour one ladle of batter. Cover pan with a lid.
7. Serve with butter.

Note: Cook pancakes on a low flame.

Zucchini Sukka

Recipe Type : Indian                                                                                 Yield : 2
Preparation Time : 6 mins                                                                        Cooking Time : 20 mins

Ingredients :
1 zucchini
1 shallot
1 tomato
1/2 cup grated coconut
1/2 tsp cumin-coriander powder
1/4 tsp turmeric powder
3 garlic pods
1 tsp ginger
1/4 tsp garam masala
5 dried red chilies (Byadagi chilies)
water
salt
1 tbsp oil
1/2 tsp mustard seeds
6 curry leaves
2 tbsp chopped coriander leaves
      
Method :
1. In a mixer jar add grated coconut, ginger, garlic pods, dried red chilies and water. Grind coarsely. Keep aside.
2. Heat a pan. Add oil, mustard seeds, and curry leaves for tempering.
3. Now add chopped shallot. Fry for few minutes.
4. Add chopped tomato. Cook for few minutes.
5. Add ground masala, garam masala, turmeric powder, salt and water. Cook for 6 mins.
6. Now add chopped zucchini. Cook until done.
7. Finally add chopped coriander leaves.