White corn meal Pancakes

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

Ingredients:
3/4 cup white corn meal
2 tbsp finger millet flour
1/4 cup semolina
3 tbsp finely chopped onion
3 tbsp finely chopped tomato
1 tbsp coriander leaves
1 tbsp clarified butter
salt
1 cup water

Method:
1. In a bowl add all ingredients (except clarified butter). Keep it aside for 2 hrs.
2. Heat a griddle. Sprinkle little clarified butter. Pour one ladle of batter. Spread it.
3. Cover pancake with a lid. Cook pancake on both sides.

Baklava (Middle Eastern Nut-Filled Multilayered Pastry)

Recipe Type : Middle East                                                          
Preparation Time : 20 mins                                                    Cooking Time : 45 mins

Ingredients :
20 phyllo pastry sheets
2 cups chopped nuts (walnut, pistachio, cashew and almond)
3/4 cup water
3/4 cup sugar
1/4 cup honey
2 tbsp lemon juice
1/2 tsp lemon zest
1/2 cup butter
small cinnamon stick
1/4 tsp nutmeg

Method :
1. Heat a sauce pan. Pour water. Add sugar, honey, nutmeg powder, small cinnamon stick, lemon zest and lemon juice. Bring to boil. Once sugar melts, switch off flame.
2. In a 9"x13" pan apply butter.

3. Place one phyllo pastry sheet. Apply butter.

4. Now place one more sheet, and apply butter again.
5. Repeat this layering process with 8 more sheets.

6. Spread chopped nuts.

7. Now place a phyllo sheet and apply butter.
8. Repeat 7th step to layer 9 more phyllo sheets applying butter each time.

9. Using a sharp knife cut into diamond shapes or square shapes.

10. Preheat an oven to 350 degree F.
11. Bake for 40 mins.

12. Remove baklava from oven. Pour prepared sugar-honey syrup over it.

13. Rest it for 2 hours.

Ash gourd (winter melon) sweet-spicy Curry/ Pulikoddel

Recipe Type : Indian                                                                        Yield : 4
Preparation Time : 15 mins                                                             Cooking Time : 25 mins


Ingredients :
500g ash gourd pieces
8 Kashmiri chilies
2 tbsp coriander seeds
1 and half  tbsp black grams (urad dal)
2 tbsp split chickpeas
2 tbsp black sesame seeds
1 tbsp white rice
1/2 cup grated coconut
1 tbsp jaggery powder
1/4 tsp tamarind paste
1/4 tsp asafoetida
salt
1 tbsp coconut oil
1/2 tsp mustard seeds
10 curry leaves
water

Method :
1. Dry roast coriander seeds, black grams, split chickpeas, and white rice for 4 mins. Keep aside.
2. Dry roast black sesame seeds for 2 mins. Keep aside.
3. Dry roast grated coconut until it turns golden in color. Keep aside.
4. In a mixer jar add all roasted ingredients, tamarind paste, and asafoetida. Grind coarsely.
5. Heat a sauce pan. Add coconut oil, mustard seeds and curry leaves for tempering.
6. Pour water into sauce pan, add salt and put ash gourd pieces. Cook until done.
7. Pour ground masala and cook for 8 mins or until done.
8. Finally add jaggery powder and bring to boil. 

Stuffed chilies

Recipe Type : Indian                                                                Yield : 4
Preparation Time : 20 mins                                                     Cooking Time : 25 mins

Ingredient :

For outer coating:
3 large cooked potatoes
1 tsp grated ginger
2 tbsp chopped coriander leaves
1/4 tsp asafoetida
salt

For chilly stuffing :
1 onion
1 tomato
2 tbsp chopped coriander leaves
2 tbsp parmesan cheese, or 2 cubes of paneer (cottage cheese)
salt
1 tsp grated ginger

For batter
1 cup chickpea flour
water
1 tsp chilly powder
salt
1/4 tsp asafoetida

Remaining ingredients:
8 chili peppers/jalapeño, or 8 green bell peppers
oil for frying

Method :
1. For outer coating:
In a bowl add mashed potatoes, salt, grated ginger, asafoetida and coriander leaves. Mix well.
Keep aside.

2. For chilly stuffing:
In a bowl add chopped tomato and chopped onion. Add grated parmesan cheese or grated paneer (cottage cheese), salt and grated ginger. Mix well. Keep aside.

For batter :
In a bowl add chickpea flour, water, salt, chilly powder and asafoetida. Prepare thick paste. Keep aside.

Final method :
1. Cut open washed chili peppers and deseed prior to stuffing.

2. Fill each chilly with the stuffing mentioned earlier.

3. Now for outer coating, apply potato mixture. Coat the each chilies completely.

4. Now dip each chilly in chickpea batter.

5. Heat a pan containing oil.
6. Deep fry each chilly on medium-hot oil until it's done.

7. Serve with chutney or ketchup.

Thepla

Recipe Type : Indian                                                                            Yield : Count of 12
Preparation Time : 5 mins                                                                   Cooking Time : 3 mins each

Ingredients :
1 and 1/2 cups of wheat flour
1/2 cup water
1 and 1/2 cups chopped methi leaves
salt
1/2 tsp chilly powder
1/4 tsp turmeric powder
1 tsp cumin-coriander powder
oil for frying

Method :
1. In a bowl add all ingredients (except oil). Mix well to form a dough.
2. Divide dough to prepare medium sized balls.
3. Prepare roundel shapes using rolling pin.
4. Heat a griddle. Sprinkle little oil. Cook thepla on both sides.
5. Serve with chunda or chutney, and curd.

Veggie Burger

  

                                                           Yield : Count of 4

Preparation Time : 15 mins                                                          Cooking Time : 20 mins

Ingredients :

4 pairs of burger buns

4 slices of cheese

1 avocado 

2 large potatoes 

16 cucumber slices

30 baby spinach leaves

2 tbsp chopped coriander leaves

1 tomato

1/2 tsp grated ginger

1 tsp cumin-coriander powder

1/4 tsp asafoetida

salt

1 tsp chilly powder

1/4 tsp turmeric powder

2 tbsp tomato ketchup

1 tbsp yellow mustard paste

4 tbsp vegetarian mayonnaise

1/4 cup semolina

2 tbsp oil

water for cooking 

Method :

1. In a pressure cooker add potatoes and water. Cook for two whistles. 

2. Discard water and keep potatoes. De-skin the boiled potatoes.

3. Mash the potatoes. Now add grated ginger, salt, cumin-coriander powder, chilly powder, asafoetida, turmeric powder, chopped baby spinach leaves (15 leaves), and 2 tbsp chopped coriander leaves. Mix well.

4. Prepare medium size of balls. Flatten the balls.

5. In a plate add semolina, little salt and chilly powder for taste. Mix well.

6. Dip the flatten balls into the semolina mixture on both the sides. 

7. Heat a griddle. Sprinkle little oil. Place these coated patties on griddle. Cook both sides for 2 mins each. Keep aside.

8. Arrange burger buns on a plate. Smear mayonnaise. 

9. Place the patty. Next place a slice of cheese.

10. Place slices of cucumber, tomato, avocado, and spinach leaves. Squeeze tomato ketchup, and yellow mustard.

11. Finally join the buns to make a burger. 

Mint-Peas Pulav

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

Ingredients :
1 and 1/2 cup Basmati Rice (soaked for half an hour)
1/4 cup fresh peas
8 mint leaves
1 tsp salt
1 green chilly
2 and 3/4 cup water
2 bay leaves
2 big cardamom
1 tsp cumin seeds
1 tbsp clarified butter

Method:
1. Heat a pan. Add clarified butter.
2. Add cumin seeds, bay leaves and big cardamom. Fry for 30 seconds.
3. Now add soaked basmati rice, slit opened green chilly, mint leaves and fresh peas. Fry for 3 mins.
4. Pour water and add salt. Mix well. Cover pan with a lid.
5. Cook until rice is fully done.

Cucumber-semolina-oats Pancake

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

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

Method:
1. In a bowl add all ingredients (except butter).
2. Heat a griddle. Smear butter. Pour one ladle of batter and spread it.
3. Cook pancakes on both sides.
4. Serve with chutney or ketchup.

Veggies Adai

Recipe Type : Indian                                                                      Yield : 4
Preparation Time : 10 mins      Fermentation Time :1 hour    Cooking Time : 4 mins each


Ingredients :
1 cup split chickpeas
1 and half cup white rice
1 and 1/4 cup water
1 onion
1 tomato
2 green chilies
1 carrot
coriander leaves
1 tsp ginger
1/4 tsp crushed black pepper
2 spring onions
salt
3 tbsp oil for cooking

For tempering:
2 tsp coconut oil
1/2 tsp mustard seeds
6 curry leaves
1/4 tsp asafoetida

Method :
1. Soak spilt chickpeas and white rice in water for 4 hrs.
2. Grind coarsely soaked white rice, water and split chickpeas.
3. Ferment for 1 hour.
4. Now add all chopped vegetables (onion, tomato, green chilies, coriander leaves, and spring onions), grated carrot and grated ginger to the fermented batter.
5. Sprinkle salt and crushed black pepper. Mix well.
6. Heat a small sauce pan. Add little oil, mustard seeds, curry leaves and asafoetida for tempering.
7. Now add this tempered ingredients to the batter. Mix well.
8. Heat a griddle. Pour one ladle of batter. Spread little bit.
9. Sprinkle little oil. Cover pan with a lid. Cook adai on both sides.
10. Serve adai with chutney.

Rava-musti Dosa

Recipe Type : Indian               Soaking Time : 4 hrs                 Yield : 2
Preparation Time : 10 mins    Fermentation Time : 5 hrs       Cooking Time : 3 mins each


Ingredients :
1 cup rice
2 tbsp black gram/urad dal
3 tbsp thin poha
3 tbsp semolina or rava
salt
water
oil for frying

Method :
1. Soak rice and urad dal in water for 4 hrs. Sieve out water.
2. In a mixer jar add soaked rice and black gram, little water and thin poha. Grind to fine paste.
3. Ferment for 5 hrs.
4. Now add semolina, water, and salt. Mix well. Prepare medium consistency batter. Keep this batter for 5 minutes.
5. Heat a griddle. Sprinkle little oil. Pour one ladle of batter. Spread little bit.
6. Cook dosa on both sides. Serve with chutney. 

Avocado Sandwich

Recipe Type : Indian                                                              Yield : 2
Preparation Time : 5 mins                                                     Cooking Time : 7 mins

Ingredients :
8 slices of bread
1 avocado
1 small onion
1 tomato
salt
pinch of black pepper powder
1 green chilly
2 tbsp butter
4 tbsp peach jam
4 tbsp cream cheese
2 tbsp chopped coriander leaves
3 tbsp chopped onion

Method:
1. In a bowl add mashed avocado, salt, chopped onion, finely chopped green chilies, coriander leaves and black pepper powder. Mix well.
2. Apply butter on top of 2 bread slices.
3. Heat a griddle. Toast each bread slice on both sides.
4. Spread peach jam and cream cheese on top of each bread slice.
5. On one of the bread slices, place tomato slices, and on another, spread mashed avocado mix. Form a sandwich from these slices.
6. Repeat steps 2-5 to prepare 4 sandwiches.

Black Chickpeas-Avocado Chaat

Recipe Type : Indian                                                                           Yield : 2
Preparation Time : 12 mins                                                                Cooking Time : 15 mins

Ingredients : 
1 avocado
1 tomato
1 onion
4 green chilies
1/4 tsp black pepper powder
salt
1/4 tsp chaat masala
1 tbsp tamarind-dates chutney
1/2 tbsp tomato ketchup
1 tbsp green chutney
1/4 cup sev
1/2 cup black chickpeas (soaked for 6 hrs)
2 tsp lemon juice
water
2 tbsp chopped coriander leaves

Method :
Tamarind-dates chutney: Grind 2 deseeded dates + salt + 1 tbsp tamarind paste + black pepper powder + little water to fine paste.
Green chutney: Grind coriander leaves + salt + ginger + 2 green chilies + little water to fine paste.

1. In a pressure cooker pour water, soaked black chickpeas and little salt. Cook for 3 whistles. Sieve out water and allow to cool.
2. In a bowl add cooked black chickpeas, chopped onion, chopped tomato, finely chopped green chilies, and chopped avocado.
3. Sprinkle lemon juice.
4. Add tamarind-date chutney, green chutney, tomato ketchup, chaat masala and sev. Mix well.
5. Garnish with coriander leaves.

Quick Rice flour-All-purpose flour Pancakes

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

Ingredients:
1 cup rice flour
1/2 cup all-purpose flour (maida)
salt
1 cup water (as required)
2 tbsp coconut oil for frying

Method:
1. In a bowl add rice flour, all-purpose flour and salt. Mix well to form smooth batter.
2. Heat a griddle. Pour one ladle of batter to prepare pancakes.
3. Sprinkle little oil. Cook dosa on both sides.
4. Serve with chutney.

Crispy grain-lentils Pancakes

Recipe Type : Indian                     Soaking Time : 4 hrs             Yield : Count of 25
Preparation Time : 15 mins          Fermentation Time : 6 hrs   Cooking Time : 3mins each

Ingredients :
1 and half cups white rice
1/4 cup finger millet
1/4 cup split chickpeas
1/4 cup black grams
1/4 cup split green gram
salt
water
oil or butter for frying


Method :
1. Soak all ingredients (except oil, salt) in water for 4 hrs.
2. In a mixer jar add soaked ingredients. Pour some water and grind to fine paste.
3. Prepare batter at medium consistency.
4. Ferment for 6 hrs.
5. Sprinkle salt to the batter. Mix well.
6. Heat a griddle. Sprinkle little oil.
7. Pour one ladle of batter. Spread in circular motion. Cover griddle with a lid. Cook until dosa is crisp.
8. Serve with chutney or curry.

semolina veggies pancakes

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

Ingredients :
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
2 tbsp cheese
3 tbsp chopped fenugreek leaves
1/4 cup water (as required)
2 tbsp butter

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. Pour batter on griddle and spread it. Sprinkle little cheese. Cook pancakes on both sides.
4. Serve with ketchup or chutney.

Spinach and mushroom Curry/Koddel

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

Ingredients :
6 cups spinach
200g mushrooms
1 cup grated coconut
7 roasted dry red chilies
1/4 tsp tamarind paste
water
salt
1 tbsp oil
5 crushed garlic cloves

Method :
1. In a mixer jar. Add grated coconut, tamarind paste, little water and roasted red chilies. Grind to fine paste. Keep aside.
2. Heat a pan. Add oil. Put crushed garlic cloves. Fry for few minutes.
3. Now add chopped spinach and water. Cook for 6 mins.
4. Pour ground masala, chopped mushrooms and salt. Cook for 15 more minutes.
5. Serve with rice or pancakes.

Raw jackfruit Curry (Coorg Cuisine)

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

Ingredients :
500g raw jackfruit pieces
salt
1 tsp cumin-coriander powder
1 tsp chilly powder
1/2 tsp turmeric powder
water

For gravy:
1/2 cup grated coconut
1/2 tsp cumin seeds
1/4 tsp tamarind paste
2 tsp ginger
2 green chilies
1/2 cup chopped coriander leaves
little water

For tempering:
3 dried red chilies
1/2 tsp mustard seeds
5 curry leaves
1 chopped onion
1/2 tsp mustard seeds
2 tbsp coconut or canola oil
2 slit opened green chilies

For dry frying and make it's powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds

Method :
1. In a mixer jar add above mentioned ingredients. Grind to fine paste.
2. Dry roast above mentioned ingredients for few minutes. Make it's powder in a mixer jar.
3. In a pressure cooker add raw jackfruit, salt, water, chilly powder, and turmeric powder. Take out 3 whistles or until raw jackfruit cooks.
4. Once raw jackfruit cooks, to this add ground masala and cook for 10 minutes. If required add water to adjust gravy consistency.
5. Sprinkle ground powder. Mix well. Bring to boil. Switch off gas.
6. Now prepare tempered substance using above mentioned ingredients (for tempering).
7. Put tempered ingredients to the curry. Mix well.
8. Serve with rice or roti or pancakes.

Urad-Oats-ragi Dosa

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

Ingredients : 
1 cup sona masuri rice
1/2 cup black gram/ urada dal
1/2 cup thin flattened rice
3 tbsp oats flour
1/4 cup finger millet flour (ragi)
water
1 tsp grated ginger
2 tbsp chopped coriander leaves
1 chopped green chilly
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. Now add oats flour, finger millet flour, grated ginger, chopped coriander leaves and chopped green chilly.
8. Add some more water, and little salt to batter. Mix well.
9. Heat a griddle. Sprinkle little oil.
10. Pour one ladle of batter. Spread it.
11. Cover pan with a lid. Cook dosa on both sides.
12. Serve with chutney.

Healthy Rotti

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

Ingredients :
1 cup varai/ moraiyo/samo
1/4 cup finger millet flour/ragi
1/4 cup oats flour
2 tsp ginger
2 green chilies
1 tbsp flax seeds
salt
1 tbsp clarified butter
1/2 cup water
oil or butter for frying

Method :
1. In a mixer jar add moraiyo, flax seeds, ginger and green chilies. Grind to fine paste.
2. Now in a bowl add ground flour, salt, finger millet flour, oats flour, clarified butter and 1/2 cup of water. Mix well.
3. Prepare small balls from dough.

4. Flatten the dough to roundel shapes.

5. Heat a griddle. Sprinkle little butter.
6. Place rotti on medium hot griddle. Sprinkle little water. Cover pan with a lid.
7. Cook rotti on both sides.
8. Serve with chutney, butter or curry. 

Chana masala/ Chole

Recipe Type : Indian                                                                       Yield : 4
Preparation Time : 15 mins                                                            Cooking Time : 40 mins

Ingredients :
1 cup Kabuli chana/ chickpeas (soaked for 7 hrs)
4 garlic cloves
2 tsp ginger
2 onions
2 tomatoes
2 tbsp chana masala powder (store bought)
2 tbsp clarified butter
2 bay leaves
4 cloves
2 cardamoms
1/4 tsp crushed black pepper
salt
1 tsp cumin-coriander powder
1/4 tsp garam masala
3 green chilies
1 tsp chilly powder
1/4 tsp turmeric powder
coriander leaves

Method :
1. Pressure cook soaked chickpeas, water and little salt for 8 whistles.
2. In a mixer jar add 1 chopped tomato, 1 chopped onion, ginger and garlic. Grind to fine paste.
3. Heat a pan. Add clarified butter, bay leaves, cardamoms, and cloves. Fry for few seconds.
4. Now add chopped onion and tomato. Fry for 5 mins.
5. Pour ground paste, crushed black pepper, turmeric powder, chilly powder, chopped green chilies, garam masala, chana masala powder, and cumin-coriander powder. Sauté for 6 mins.
6. Put cooked chickpeas, and pour water. Cook for 15 more mins.
7. Garnish with coriander leaves.
8. Serve with Indian bread/pancakes or rice.

Idli rava cucumber Dosa/ Cucumber Roti

Recipe Type : Indian                                                               Yield : 2
Preparation Time : 7 mins                                                      Cooking Time : 3 mins each

Ingredients :
1 cup idli rava
2 tbsp rice flour
1 tbsp grated coconut
1/2 cup grated cucumber
1 finely chopped green chilly
1 tsp grated ginger
1 and 1/2 cup water (as required)
salt
2 tsp jaggery powder
butter for frying (cooking)

Method :
1. In bowl add all ingredients (except butter) and mix well. Keep this batter for 25 mins.
2. Heat a griddle. Apply little butter. Pour one ladle of batter.
3. Spread the batter little bit. Cover pan with a lid. Cook dosa on a low flame.
4. Cook dosa on both sides. Serve dosa with butter.