Radish-Bell pepper Stir fry

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

Ingredients :
1 radish
1 bell pepper
water
salt
1 tbsp grated coconut
1 green chilly
2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 tsp chana dal
5 curry leaves

Method :
1. Heat a pan. Add oil, mustard seeds, chana dal, urad dal and curry leaves for tempering.
2. Add chopped radish, green chilly, grated coconut and bell pepper.
3. Sprinkle salt. Pour water. Cook until it's done.

Pani puri-puris (small puris)

Recipe Type : Indian                                                                           Yield : Count of 100
Preparation Time : 20 mins                                          Cooking Time : 2 mins per batch


Ingredients:
1 cup water (as required)
oil for deep frying
salt to taste
7 tbsp all-purpose flour (maida)
2 cups of semolina (fine sooji)

Method :
1. In a bowl add all ingredients (except oil). Mix well.
2. Knead the dough for 15 mins.

3. Apply 3 tsp of oil and keep it for resting for 1.5 hours.
4. After 1.5 hours, roll the (flatten) dough into thin sheet.

5. Use small cookie cutter to cut it into round shapes.

6. Heat a thick bottom pan containing oil.

7. Deep fry flattened dough to golden color. While deep frying flattened doughs, slightly press it using frying spoon. It will puff up.
8. After 8 mins keep these fried puris in air tight container.
9. You can use these puris in various preparations like: pani puri, aloo chaat, masala chat, sev puri and dahi puri.

Note: You can store the puris for up to 1 month in an air tight container.
If you feel it is not crispy enough, keep it in oven (350 degree celsius) for 10 mins or as needed.

Methi-Pudina-Coriander Leaves Pulav

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


Ingredients :
1 cup basmati rice (soaked for 20 mins)
2 cups water
1 cup chopped fenugreek leaves/ methi
1/2 cup chopped coriander leaves
1 cup mint leaves/pudina 
1/2 cup fresh peas
2 green chilies
1 tomato
salt
1 anise
1 big cardamom
1/2 cumin seeds
1/2 tsp grated ginger
1/4 tsp turmeric powder
 2 tbsp clarified butter

Method :
1. Heat a pan. Add clarified butter.
2. Now add anise, big cardamom, cumin seeds and slit opened green chilies. Fry for few seconds.
3. Add chopped tomato and fresh peas. Fry for 3 minutes.
4. Put chopped leaves and grated ginger. Fry for 3 mins.
5. Sprinkle salt, and turmeric powder. Mix well.
6. Now add soaked basmati rice and water. Cook rice until done.
7. Serve with dal or raita.        

Stuffed Okra/ Bhindi

Recipe Type : Indian                                                                        Yield : 2
Preparation Time : 5 mins                                                               Cooking Time : 8 mins

Ingredients :
2 tsp chilly powder
salt
1/4 tsp turmeric powder
2 tsp cumin-coriander powder
1/4 tsp amchur powder
20 okra/bhindi
3 tsp oil
1 tsp cumin seeds
1 slit opened chilly
2 tsp ginger

Method :
1. Trim okra. Slit open okra.
2. In a bowl add chilly powder, turmeric powder, cumin-coriander powder and amchur powder.

3. Fill the stuffings in each okra/bhindi.

4. Heat a pan. Add oil, cumin seeds, ginger and slit opened green chilly.

5. Place the stuffed okra on pan. Cover pan with a lid.

6. After a minute stir the okra. Cook until done.
7. Garnish with coriander leaves.

Ridge-gourd and potato Curry

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

Ingredients :
2 tsp sesame seeds
1 tsp cumin seeds
2 tbsp ground nuts
6 byadagi chilies
1/2 cup grated coconut
water
2 potatoes
2 cups ridge-gourd slices
salt
2 tsp oil
1/2 tsp mustard seeds
6 curry leaves

Method :
1. In a mixer jar add sesame seeds, cumin seeds, ground nuts, grated coconut, water and byadagi chilies. Make a fine paste.
2. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
3. Now add ridge-gourd slices and chopped potatoes.
4. Pour water. Add ground masala and salt. Mix well. Cover pan with lid. Cook until done.
5. Serve with rice or Indian bread. 

Carrot rava roti

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

Ingredients :

1 cup semolina 

1 and 1/4 cup water

1/2 cup grated carrot

1 tbsp chopped coriander leaves 

1 tsp grated ginger

1 chopped green chilly

2 tbsp clarified butter/butter

Method :

1. In a bowl add all ingredients (except clarified butter). Mix well. Keep aside for 10 mins.

2. Heat a griddle. Pour one ladle of batter. Spread a little.

3. Sprinkle clarified butter. Cover pan with lid. 

4. Cook roti on both sides. 

5. Serve with chutney or butter. 

Chitranna-Pulav

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

Ingredients :
1/2 cup basmati rice (soaked for 20 mins)
1 cup water
1/2 cup mixed vegetables (carrot, beans, peas, beans, corn)
Chitranna recipe
1 anise
1 small cinnamon stick
2 big cardamoms
salt
2 green chilies
2 tbsp clarified butter

Method :
1. Heat a pan. Add clarified butter, anise, green chilies, big cardamoms and cinnamon stick.
2. Add soaked rice, mixed vegetables, salt and water. Cook until done. Keep aside.
3. Now add chitrana powder, and cooked rice. Mix well.
4. Garnish with coriander leaves. 

Akki Roti/ Rice flour Indian bread

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

Ingredients :

1 cup water

1 cup rice flour (as required)

salt

1 tsp clarified butter

Method :

1. In a sauce pan pour one cup of water. Add salt and clarified butter. Bring to boil.

2. Now add 6 tbsp of rice flour. Mix well. Switch off gas.

3. Pour this mixture in a big pan. Allow to cool.

4. Sprinkle 6 tbsp of rice flour. Knead well. 

5. If the dough is sticking to your hand, add some more rice flour. 

6. Knead the dough for 10 mins. 

7. Divide the dough. Prepare medium sized balls from it.

8. Using rolling pin, flatten the dough ball. Repeat this step to form more rotis.

9. Heat a griddle. Place the roti on hot griddle. 

10. Wipe the top portion of roti with wet tissue. 

11. Cook on both sides.

12. Serve with curry or chutney. 

Veggie Sandwich

Recipe Type : Indian                                                                        Yield : 2
Preparation Time : 12 mins                                                             Cooking Time : 5 mins

Ingredients :

8 bread slices

10 marinated artichoke 

10 olives

2 tomatoes

15 cucumber slices

3 tbsp tomato ketchup

2 tbsp yellow mustard paste

4 cheese slices

1 avocado 

4 tbsp butter or mayonnaise 

Method :

1. Place a bread slice and apply mayonnaise or butter on top.

2. Now place cucumber, tomato slices, and cheese slice.

                                       

3. Place avocado slices, olives, and marinated artichoke.

4. Apply tomato ketchup and yellow mustard paste.

5. Place a slice of bread on top. Grill the sandwich.

Pierogi/Polish Dumplings

Recipe Type : Indian                                                                        Yield : 12
Preparation Time : 10 mins                                                             Cooking Time : 20 mins

Ingredients :

For dough:
1 cup all-purpose flour/ maida
water as required
pinch of baking soda
salt

For stuffing:
2 tbsp oil
3 medium sized potatoes (cooked)
1 tsp chilly powder
salt
coriander leaves
1 onion
1/4 tsp turmeric powder
1/2 tsp cumin-coriander powder
1/2 tsp cumin seeds

For sauce:
3 tbsp tomato ketchup
1 tbsp yellow mustard
3 tbsp water

For saute:
2 tbsp butter
1/2 tsp crushed red pepper
pinch of oregano powder
1/4 tsp thyme leaves
1 tbsp chopped coriander leaves

Method :
For dough:
1. In a bowl add all ingredients and mix well.
2. Knead the dough for 5 mins. Keep aside for 20 mins.

For Stuffing :
1. Heat a pan. Add oil, cumin seeds, and chopped onion. Fry for 3 mins.
2. Now add mashed potatoes.
3. Sprinkle salt, chilly powder, cumin-coriander powder, and turmeric powder. Mix well.
4. Garnish with coriander leaves. Keep aside.

For Sauce :
In a bowl add all ingredients and mix well.

Pierogi 
1. Prepare small balls from the dough.

2. Flatten to form small round shapes.

3. Place 1 tbsp of stuffing on the flatten dough and fold the dough to cover the stuffing.

4. Press the edges to close the openings.

5. Heat a stock pot containing water. 

6. Add 1 tsp salt. Bring water to boil.

7. Once water is boiling add stuffed pierogi. Cook for 6 mins.

8. Sieve out water.

9. Heat a pan. Add butter. 

10. Place pierogi. Sprinkle crushed red pepper, oregano powder, thyme leaves and coriander leaves.

11. Saute for 2 mins. Serve with sauce. 

Broccoli Stir Fry

Recipe Type : Indian                                                                    Yield : 2
Preparation Time : 6 mins                                                           Cooking Time : 3 mins

Ingredients :
1 broccoli crown
salt
1/2 tsp crushed red pepper

Method :
Heat a pan. Add broccoli florets, salt and crushed red pepper. Cover pan with a lid. Cook for 3 mins. Switch off gas. 

Fenugreek leaves-Moong dal Stir fry

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

Ingredients :
1/2 cup moong dal (soaked in warm water for 1 hour)
2 bunches of fenugreek leaves/methi
salt
1 tbsp grated coconut
2 green chilies
2 tsp oil
1/2 tsp mustard seeds
10 curry leaves
1/4 tsp asafoetida

Method :
1. Wash and separate leaves from stems. Chop them. Keep aside.
2. Heat a pan. Add oil, mustard seeds, asafoetida, slit opened green chilies and curry leaves for tempering.
3. Add soaked moong dal, salt and some water. Allow to cook.
4. Now add chopped fenugreek leaves, and grated coconut. Cook for 2 mins. Switch off gas.