Chocolate cookies/ Chocolate nankatai

Yield : Count of 20            
Preparation Time : 10 mins                                                    Baking Time : 13 mins

Ingredients :
3/4 cup + 2tbsp  all-purpose flour
1 tbsp cocoa powder
1/2 cup clarified butter
1/2 cup sugar powder
pinch of nutmeg powder
1/4 tsp cardamom powder
3 tbsp chopped cashew nuts and almonds
1/2 tsp baking soda


Method:
1. In a bowl add all-purpose flour, cocoa powder, sugar powder, nutmeg, baking soda and cardamom powder. Mix well.
2. To the same bowl add remaining ingredients and mix well.
3. Prepare 20 balls from the dough.
4. Gently press each ball.
5. Preheat oven for 350°F.
6. Place the lightly flattened dough on the baking pan.

7. Bake for 13 minutes. 

Masala Rice Noodles

                                                                           
                                                                                   

Recipe Type : Indian                                                                     Yield : 2
Preparation Time : 7 mins                                                           Cooking Time : 25 mins
     

Ingredients :

2 cups rice noodles

1 green chilly

salt
pinch of garam masala
1 tsp chilly powder

1/4 tsp turmeric powder

1 onion

1 tomato
coriander leaves
water (to cook noodles)
1 tbsp oil

Method : 

1. Heat a pot containing water. Bring to boil.

2. Add rice noodles. Cook for 3 minutes.

3. Sieve to remove water. Now poor cold water to stop cooking process. Sieve it again.

4. Heat a pan. Pour little oil.
5. Add chopped onion, tomato and slit opened green chilly. Fry for few minutes.

6. Add turmeric powder, salt, chilly powder and garam masala. Mix well. Fry for a minute.

7. Now add cooked and drained rice noodles. Mix gently. Cook for 2 more minutes.

8. Garnish with coriander leaves. 

Sweet Pumpkin Stir Fry/Kumbalakayi Palya

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

Ingredients :
2 cups chopped pumpkin
1/2 cup grated coconut
1 tsp mustard seeds
3 tsp coconut oil
1 tsp split Bengal gram (chana dal)
1 tsp black lentil (urad dal)
1 tsp cumin seeds
1/2 tsp chilly powder
6 curry leaves
1/2 cup water
1/2 tsp salt
1 tsp jaggery (optional)

Method:
1. In a blender add grated coconut and 1/4 tsp mustard seeds. Grind coarsely.
2. Heat a pan. Pour oil. Add mustard seeds. Once mustard seeds splutter add chana dal and black lentils.
3. Now add cumin seeds and curry leaves for tempering.
4. Put ground masala, chilly powder, chopped pumpkin, water and salt. Allow to cook.
5. Once pumpkin is cooked, add jaggery powder (optional). Mix well. Cook for 2 more mins.

Ragi-Varai Dosa

Recipe Type : Indian                      Soaking Time: 4hrs                 Yield : Count of 12
Preparation Time : 10 mins          Fermentation Time : 3 hrs      Cooking Time : 3 mins each

Ingredients :
1 cup varai/ Moriyo/samo
1/4 cup black grams/ urad dal
1/4 cup finger millets/ Ragi
salt to taste
water
2 tbsp clarified butter

Method :
1. Soak varai, black grams, and finger millets in water for 4 hrs.
2. In a mixer jar add all soaked ingredients and water. Grind to fine paste.
3. Ferment to 3 hrs.
4. Add salt to batter. Add water to batter. Adjust the thickness. Mix well.
5. Heat a griddle. Pour a ladle of batter. Spread it.
6. Sprinkle little clarified butter. Cook dosa on both sides.
7. Serve with chutney or curry.

Vada / Chattambade

Recipe Type : Indian                                                                Yield : Count of 10      
Preparation Time : 15 mins          Soaking Time : 5 hrs       Frying Time : 10 mins each batch


Ingredients:
1 cup chanadal/split chickpeas
3 green chilies
1 tsp grated ginger
1/2 tsp asafoetida
2 tsp crushed coriander seeds
salt
1/4 cup chopped coriander leaves
3 tbsp chopped onion
oil for deep frying

Method :
1. Soak split chickpeas in water for 5 hours.
2. Sieve water from split chickpeas.
3. Grind split chickpeas coarsely. Don't add water while grinding.

4. Put coarsely ground split chickpeas in a bowl.
5. Sprinkle salt, crushed coriander seeds and asafoetida. Add grated ginger, finely chopped green chilies, coriander leaves and chopped onion. Mix well.
6. Now prepare round ball from the mixture. Press it gently.

7. Heat a thick bottom pan containing oil.
8. Deep fry it on a medium flame to form crispy.

9. Serve with ketchup. Enjoy.

Crispy Pancakes

Recipe Type : Indian                     Soaking Time: 4hrs                 Yield : Count of 20
Preparation Time : 10 mins          Fermentation Time : 3 hrs      Cooking Time : 3 mins each

Ingredients :
1 and 1/2 cups white rice
1/4 cup black grams/ urad dal
1/4 cup finger millets/ Ragi
1/4 cup split green gram
1/4 cup chanadal/ split chickpeas
salt to taste
water
3 tbsp clarified butter

Method :
1. Soak rice, black grams, finger millets, split chickpeas, and split green gram in water for 4 hrs.
2. In a mixer jar add all soaked ingredients and water. Grind to fine paste.
3. Ferment to 3 hrs.
4. Add salt to batter. Pour water to batter. Adjust the thickness. Mix well.
5. Heat a griddle. Pour a ladle of batter. Spread it.
6. Sprinkle little clarified butter. Cook dosa on both sides.
7. Serve with chutney or curry.

Eggless fruit cake/Eggless plum cake

Recipe Type : Indian                                                                     Yield : 8 slices
Preparation Time : 20 mins                                                          Baking Time : 55 mins

Ingredients :
1 and 1/4 cup all-purpose flour
1/2 cup butter
3/4 cup sugar
1 cup tutti-frutti
1/2 cup dry fruits (roasted chopped almond and cashew nuts)
1 cup orange juice
3 tbsp yogurt
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp orange zest
1/4 tsp cloves powder
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
pinch of salt

Method :
1. Soak tutti-frutti in orange juice overnight.

2. Sieve juice from the tutti-frutti. Save that juice for later use.
3. In a bowl add 1 cup of all-purpose flour, salt, baking powder, baking soda, salt, sugar, cinnamon powder, and nutmeg powder. Mix well.
4. In a another bowl add butter, orange zest, and yogurt. Mix well.

5. Now take one more big bowl. To this bowl add overnight soaked tutti-frutti.
6. Add remaining flour to tutti-frutti mixture. Fold to coat every tutti-frutti.

7. Now to the tutti-frutti bowl add contents from bowl mentioned in point 3, and roasted dry fruits. Fold it well.

8. Add 1/4 cup of saved orange juice. Mix well. Cake batter is ready.

9. Preheat an oven to 350°F.
10. Grease the pan with butter. Place the butter paper.
11. Pour batter to the cake baking pan.

12. Bake for 55 mins or until an inserted toothpick comes out clean.

                                                         
                                                                        Enjoy!!!

Black chickpeas-Avocado salad

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

Ingredients : 
1 avocado
1 tomato
1 onion
2 green chilies
salt
1/2 cup black chickpeas (soaked for 6 hrs)
2 tsp lemon juice
water
2 tbsp chopped coriander leaves

Method :
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. Mix well.
4. Garnish with coriander leaves.

Methi Gobi/ Cauliflower sauté

Recipe Type : Indian                                                                        Yield : 2
Preparation Time : 10 mins                                                             Cooking Time : 25 mins

Method :
800g cauliflower
1/2 tsp turmeric powder
1 tsp chilly powder
1 tsp cumin-coriander powder
salt
1 tbsp kasuri methi/ dried fenugreek leaves
1/2 cup chopped fenugreek leaves
1 tsp cumin seeds
2 tbsp oil
1/4 tsp amchur powder/dried mango powder

Method :
1.Wash and chop cauliflower florets to smaller pieces.
2. Heat a nonstick pan. Add oil and cumin seeds.
3. Put cauliflower florets, salt, chilly powder, dried fenugreek leaves, turmeric leaves, and cumin-coriander powder. Mix well. Cover pan with a lid. Cook on a medium flame.
4. Occasionally stir it.
5. Once cauliflower is 3/4th cooked, add amchur powder and put chopped fenugreek leaves. Mix well. Cook for few more minutes. Switch off flame.
6. Serve with roti or rice.

Kothambari Vadi/ Coriander leaves fritters

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


Ingredients :
1 cup chickpea flour
2 tbsp finger millet flour
2 tbsp pearl millet flour
2 tbsp sorghum flour
2 tbsp rice flour
2 tbsp roasted chickpea flour
salt
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tsp chilly powder
2 tsp chopped ginger
3 green chilies
1 tsp sesame seeds
1/4 tsp garam masala
2 tsp lemon juice
2 cups chopped coriander leaves
3/4 cup+1 tbsp water

For tempering:
1 tbsp oil
1 tsp mustard seeds
7 curry leaves
1/2 tsp sesame seeds
1/2 tsp cumin seeds
pinch of asafoetida

Method:
1. In a bowl add all flours and mix well.

2. Take another bowl and put all remaining ingredients. Mix well.

3. Now mix contents of both bowls to form batter.

4. Heat a steamer containing water.
5. Apply little oil on plate. Pour batter on it.
6. Steam it for 25 mins.

7. Once kothambari vadi is cooked. Keep aside. Allow to cool it.

Continuation 1: (Pan Fry)
8. Heat a sauce pan containing little oil. Add mustard seeds, sesame seeds, cumin seeds and curry leaves for tempering.
9. Put kothambari vadi pieces in tempered substance. Fry for few minutes.

Continuation 2: (Deep Fry)
10. Heat a pan containing oil.
11. Deep fry kothambari vadi until golden.
12. Serve with chutney or ketchup.

  

Bhindi sabji/Okra Stir fry

Recipe Type : Indian                                                                       Yield : 2
Preparation Time : 10 mins                                                            Cooking Time :  25 mins


Ingredients :
500g okra/bhindi
1 onion
1/4 tsp amchur powder/ dried mango powder
2 tbsp oil
salt

For masala:
Dry roast following ingredients and make powder in a mixer:
1 tbsp split chickpeas
1 tsp cumin seeds
1 tsp sesame seeds
1 tsp coriander seeds
1 tsp black grams
5 red dried chilies

Method:
1. Heat a nonstick pan. Add oil.
2. Put sliced onion, salt and okra pieces. Cover pan with a lid and cook on a medium flame.
3. Occasionally stir. Once okra is 3/4th cooked, add ground masala powder and amchur powder. Mix well.
4. Cook for 3 more minutes. Switch off flame.
5. Serve with roti or rice.

Indianized noodles

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

Ingredients :
150g hakka noodles
1 bell pepper
1 tomato
1 onion
1 carrot
2 tbsp coriander leaves
2 green chilies
1/2 tsp turmeric powder
pinch of asafoetida
1 tsp chilly powder
1 tsp cumin-coriander powder
salt
water
2 tbsp oil

Method:
1. In a sauce pan add water. Bring to boil.
2. Add salt to water. Put uncooked noodles. Allow to cook.
3. Once noodles are cooked, sieve. Keep aside.
4. Heat a nonstick pan. Add oil.
5. Put all chopped veggies. Cover pan with a lid. Cook on a low flame. Occasionally stir.
6. Sprinkle salt, chilly powder, asafoetida, turmeric powder, and cumin-coriander powder. Mix well.
7. Once vegetables are cooked, add cooked noodles. Mix well.
8. Garnish with coriander leaves.

Dahi Kadi

Recipe Type : Indian                                                                           Yield : 4
Preparation Time : 5 mins                                                                  Cooking Time : 6 mins

Ingredients:
2 tbsp chickpea flour
1/2 cup thick curd/yogurt
1 and half cup water
1/4 tsp asafoetida
1 green chilly
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp chilly powder
5 curry leaves
salt

Method :
1. In a bowl add chickpea flour, yogurt and water. Mix well.
2. Heat a sauce pan. Add cumin seeds, asafoetida, slit opened green chilly and curry leaves for tempering.
3. Pour prepared mixture, chilly powder, turmeric powder and salt. Mix well.
4. Continuously stir for 3 minutes. Bring to boil. Switch off flame.

Dilkhush

Recipe Type : Indian                                                                             
Preparation Time : 20 mins                                                                      Cooking Time : 40 mins

Ingredients :
1 and half cups grated coconut
1 and half cups tutti frutti
3/4 cup sugar
1/2 cup butter
20 phyllo pastry sheets

Method :
1. In a bowl add sugar, grated coconut and tutti frutti.
2. Apply butter to 9"x13" pan.

3. Start layering using phyllo pastry sheet and applying butter. Repeat this step with 9 more sheets.

4. Spread the tutti-frutti mixture.

5. Layer 10 more phyllo pastry sheets on top, each time applying butter.

6. Using sharp knife cut into square shapes or diamond shapes.

7. Preheat an oven for 350 degree F.
8. Bake for 40 mins.

Onion-Cabbage Pakoda

Recipe Type : Indian                                                        Preparation Time : 15 mins
Cooking Time : 15 mins each batch

Ingredients :
3 onions
1 cup chopped cabbage
1/2 cup water
2 tsp crushed coriander seeds
salt
1 tsp turmeric powder
2 and half cups chickpea flour
1 tsp asafoetida
3 tsp chilly powder
3 chopped green chilies
oil for deep frying

Method :
1. Chop onions into long slices.
2. In a bowl add onion slices, cabbage slices, salt, chilly powder, chopped green chilies, crushed coriander seeds, asafoetida, turmeric powder, chickpea flour and water. Mix well.
3. Heat a pan containing oil.
4. Deep fry coated onion-cabbage until crispy.
5. Serve with ketchup or chutney.

Crispy Ragi-Moong Dal Pancakes

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

Ingredients :
1 cup rice
1/2 cup finger millet
1/2 cup moong dal/split moong bean
water
clarified butter for frying

Method :
1. In a bowl add rice, finger millet, split moong bean and water. Soak for 4 hours.
2. In a mixer jar add soaked ingredients and some water to grind fine paste.
3. Ferment for 3 hrs.
4. Prepare medium consistency batter.
5. Heat a griddle. Sprinkle little clarified butter.
6. Pour one ladle of batter. Spread it. Make it crispy.
7. Serve with chutney.

Ragi-Rice Dosa/Pancakes

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


Ingredients :
1cup rice
1/2 cup finger millet (ragi)
salt
water
oil for frying

Method:
1. Soak rice and finger millets in water for 3 hrs.
2. In a mixer jar add soaked rice and finger millet. Pour some water. Grind to fine paste.
3. Pour ground batter in bowl. Add salt.
4. Adjust the batter consistency to medium by adding water.
5. Heat a griddle. Pour one ladle of batter. Sprinkle little oil. Cover griddle with a lid.
6. Cook pancakes on both sides.
7. Serve with chutney or curry.

Bajra Uttapam

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

Ingredients:
water as required
2 tbsp ragi flour (finger millet flour)
1/4 cup semolina
3/4 cup bajra flour (pearl millet)
salt
1 small onion (chopped)
1 tomato (chopped)
coriander leaves (chopped)
1 green chilly (chopped)
oil for frying

Method:
1. In a bowl add all ingredients (except oil). Mix well. Allow to rest for 10 mins.
2. Heat a griddle. Sprinkle little oil.
3. Pour one ladle of batter. Cover pan with a lid. Cook pancake on both sides.
4. Serve with chutney or ketchup.

Tofu-Veggie Pulav

Recipe Type : Indian                                                               Yield : 4
Preparation Time : 10 mins                                                    Cooking Time : 35 mins


Ingredients :
1 tbsp coconut oil
1 cup basmati rice (soak for 15 mins)
2 cups water
salt
200g tofu cubes
1 onion
1 tomato
small cinnamon stick
1 anise
2 black cardamoms
2 tbsp clarified butter
4 black peppercorns
2 green chilies
1/4 tsp black cumin seeds
1 cup mixed veggies (carrot, beans, peas, corn)
1/4 tsp gram masala
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin-coriander powder
pinch of asafoetida

Method :
1. Heat a pan containing clarified butter. Put chopped green chilies, anise, 4 black peppercorns, black cardamoms, and cinnamon stick.

2. Add chopped onion, and tomato. Fry for few minutes.

3. Now add mixed veggies, salt, chilly powder, asafoetida, turmeric powder, and cumin-coriander powder.
4. In another pan add coconut oil, and tofu cubes. Fry for 4 mins. Keep aside.

5. Pour water and soaked rice. Cover pan and allow to cook.

6. Once basmati rice is 3/4th cooked, add fried tofu. Gently mix well. Cook until rice is done.
7. Garnish with coriander leaves.
8. Serve with avocado raita.