Watermelon Rind Pancakes/Neer dosa/Pannpolo

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

Ingredients :
1 cup rice soaked for 3 hours
1 tsp salt
1 cup watermelon rind
1 and 1/2  cups water or as required
1 tbsp oil for frying


Method :
1. Grind rice adding little water. Make a fine paste.
2. Now add watermelon rind, and salt. Blend to form a paste.
3. Pour remaining water to the batter.
4. Heat a tawa. Add little oil.
5. Pour 1 ladle of batter on hot tawa to prepare pancake. Allow to cook.
6. Serve with chutney or honey.

Ivy gourd and chana sukka

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


Ingredients :
1 cup cooked kabuli chana
200g ivy gourd
6 Byadagi chilies
2 green chilis
1/4 tsp tamarind paste
1 onion
2 tsp ginger-garlic paste
3 tbsp canola oil
water
salt

Method :
1. In a mixer jar add grated coconut, Byadagi chilies and tamarind paste. Grind coarsely.
2. Heat a pan. Add oil, chopped onion, and green chiles. Fry for few minutes.
3. Now add ginger-garlic paste. Fry for 4 mins.
4. Pour ground masala. Add salt and water. Cook for 5 mins.
5. Add chopped ivy gourd and cooked kabuli chana. Cook until done.
6. Garnish with coriander leaves.
7. Serve with rice or Indian roti.

Banana Appo/Padu

Recipe Type : Indian                                                                       Yield : 2
Preparation Time : 15 mins                                                            Cooking Time : 4 mins each


Ingredients :
1 cup white rice
3 small bananas (ripe and darkened skin)
1/4 tsp  cardamom powder
water
salt
jaggery as required
1/2 cup thin poha
3 tbsp grated coconut
1/4 tsp baking soda
1 tbsp clarified butter

Method :
1. Soak rice in water for 3 hours.
2. In a mixer jar add soaked rice, peeled bananas, grated coconut and little water. Grind to fine paste. Batter should be in medium consistency.
3. Now add thin poha. Grind again.
4. Now add remaining ingredients. Mix well.
5. Heat a padu pan. Sprinkle little clarified butter.
6. Pour batter in each mold. Cook on both sides.
7. Serve with honey.

Masala avarekalu Uppittu

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


Ingredients :
1/2 cup cooked avarekalu
1 onion
1 tomato
2 green chiles
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp chilly powder
salt
2 cups hot water
1 cup roasted semolina
coriander leaves
2 tbsp clarified butter
1/2 tsp mustard seeds
5 curry leaves
1 tsp chana dal
1 tsp urad dal
1/4 tsp asafoetida
1/2 tsp ginger

Method :
1. Heat a pan. Add clarified butter, mustard seeds, chana dal, urad dal and curry leaves for tempering.
2. Now add asafoetida. Put chopped onion, slit opened green chilies, and ginger. Fry for few minutes.
3. Add chopped tomato. Cook for few minutes.
3. Pour roasted semolina. Add salt, cooked avarekalu, garam masala, chilly powder, and turmeric powder.
4. Pour hot water. Mix well. Cook until done.
5. Granish with coriander leaves.

Chinese potatoes and horse gram Curry/ Kooka-Kultha Koddel

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


Ingredients :
1/2 cup horse gram
1 cup Chinese potatoes
1/2 cup grated coconut
8 Byadagi chilies
1/4 tsp tamarind paste
1 tbsp oil
6 garlic pods
water
salt

Method :
1. In a mixer jar add grated coconut, Byadagi chilies, tamarind paste, and water. Grind to fine paste.
2. In a pressure cooker add water, little salt,  horse gram, and Chinese potatoes. Cook until done.
3. Heat a sauce pan. Add oil, and crushed garlic cloves. Fry for few mins.
4. Now add cooked Chinese potatoes, and horse gram.
5. Add ground masala, salt and water. Cook until done.

Indian soft Taco

Yield : 4
Preparation Time : 20 mins                                          Cooking Time : 30 mins

Ingredients :
For dough 
1 cup wheat flour
1/4 cup oats flour
water
salt

Stuffing:
100g paneer
10 cauliflower florets
10 pieces bell pepper
7 tomato pieces
8 onion pieces

For marination:
2 tbsp yogurt
3 garlic cloves
2 tsp ginger
1/4 cup chopped coriander leaves
1/2 tsp garam masala
1/2 tsp coriander seeds
1/4 tsp cumin seeds
red chilly powder as required
1/4 tsp turmeric powder
2 tbsp butter
salt
3 green chilies

Salad:
1 mango
1 tomato
1 cucumber
1 green chilly
2 tbsp pomegranate seeds
salt
2 tsp lemon juice
1 avocado.

Method :
For Indian soft taco:
1. In a bowl add wheat flour, salt, oats flour and water.  Mix well.
2. Prepare smooth dough.
3. Divide dough into small balls.
4. Flatten the balls.
5. Heat a griddle. Add little butter.
6. Cook soft tacos.

Stuffing:
1. Grind marinated substances into fine paste.
2. In a bowl add ground masala.
3. Now add paneer, cauliflower, tomato, bell pepper and onion. Mix well.
4. Keep marination for 15 mins.
5. Grill or fry on a griddle.

Serving Method:
1. On a plate keep cooked Indian soft taco.

2. Put grilled stuffings on top.

3. Now add salad on top.

Padavalakayi Palya/Snake gourd stir fry

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

Ingredients :
1 snake gourd
1/4 cup grated coconut
3 Byadagi chilies
1 tbsp oil
1/4 tsp tamarind paste
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tsp chanadal
1 tsp urad dal
1/2 tsp mustard seeds
5 curry leaves
1/2 cup water
1/2 tsp cumin seeds


Method :
1. In a mixer jar add byadagi chilies, cumin seeds, tamarind paste, and grated coconut. Grind coarsely.
2. Heat a pan. Add oil, mustard seeds, chanadal, urad dal, asafoetida and curry leaves for tempering.
3. Add chopped snake gourd, coarsely ground masala, salt and water. Cover pan with a lid and cook until done.

Oat-Wheat-Rice Dosa

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


Ingrediens:
1 cup white rice (soaked for 3 hours)
1/4 cup oats flour
1/4 cup wheat flour
salt
water as required
oil for frying

Method : 
1. In a mixer jar put soaked white rice and little water, and grind to fine paste.
2. Take a bowl. Add ground rice batter, wheat flour, salt, oats flour and water. Mix well.
3. Batter consistency little thicker than Neer dosa.
4. Heat a griddle. Sprinkle little oil.
5. Pour one ladle of batter. Cook dosa on both the sides.
6. Serve with curry or chutney. 

Mushroom Pulav

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

Ingredients :
1 cup basmati rice (soak in water for 20 mins)
2 tomatoes
400g mushrooms
4 green chilies
salt
2 tsp cumin-coriander powder
1 tsp chilly powder
1/4 tsp turmeric powder
coriander leaves
4 tbsp clarified butter
2 black cardamoms
2 bay leaves
2 cinnamon stick
2 cups water
1 tsp black cumin seeds


Method :
1. Heat a pan containing 2 tbsp clarified butter, 2 slit opened green chilies, black cumin seeds, 1 bay leaf, black cardamom and cinnamon stick.
2. Now add soaked basmati rice, salt and water. Cook until basmati rice is done. Keep aside.
3. Heat a pan. Add 1 tbsp clarified butter, 1 black cardamom, 1 bay leaf, black cumin seeds, and cinnamon stick. Fry for few seconds.
4. Now add chopped tomatoes and slit opened green chilies. Fry for 3 mins.
5. Sprinkle chilly powder, salt, cumin-coriander powder, and turmeric powder. Fry for few seconds.
6. Add chopped mushrooms. Mix well. Cook until mushroom is done.
7. Now mix cooked basmati rice to the mushrooms cooking pan. Mix well.
8. Garnish with coriander leaves.

Finger millet pancakes and black-eyed peas curry

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

Ingredients :
1 cup finger millet flour
1/4 cup rice flour
salt
water (1 and half cups or as required)
oil for cooking
chawli che usal


Method :
1. In a bowl add rice flour, finger millet flour, salt and water. Prepare thin batter. Mix well.
2. Heat a griddle. Sprinkle little oil.
3. Once griddle is hot, pour one ladle of batter. Cover pan with a lid.
4. Serve with chutney or chawli che usal/curry.  

Mushroom dry sabji

Recipe Type : Indian                                                                  Yield : 2
Preparation : 10 mins                                                                 Cooking Time : 20 mins


Ingredients :
200g mushrooms
5 Byadagi chilies
1/4 cup grated coconut
1 tbsp coriander seeds
1/4 tsp fenugreek seeds
1 tbsp coconut oil
1/2 tsp mustard seeds
7 curry leaves
1/4 cup water
salt
1/4 tamarind paste
coriander leaves

Method :
1. In a pan add little oil, fenugreek seeds, coriander seeds, and Byadagi chilies. Fry for few seconds.
2. Now add roasted ingredients, tamarind paste into the mixer. Grind coarsely.
3. Heat a  pan. Add oil, mustard and seeds and curry leaves for tempering.
4. Now add chopped mushrooms, salt, water, and ground masala. Cover pan with a lid. Cook until mushrooms are done.
5. Garnish with coriander leaves.

Puffed Rice Stir Fry/ Murmura Usli

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


Ingredients :
1 onion
1 tomato
1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 tsp chana dal
2 green chilies
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp chilly powder
salt
1/4 tsp turmeric powder
coriander leaves
3 cups puffed rice/murmura

Method :
1. In a bowl add water. Add 3 cups of murmura/puffed rice. Soak for 5 mins.
2. Heat a pan containing little oil, mustard seeds, urad dal and chana dal.
3. Once mustard seeds starts cracking add asafoetida, cumin seeds and fennel seeds to the pan.
4. Add chopped onion and slit opened green chilies. Fry for 2 to 3 mins.
5. Now add chopped tomato, chilly powder and turmeric powder. Fry for 2 more mins.
6. Squeeze the puffed rice to remove excess water and then add to cooking pan. Mix well.
7. Add salt. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.