Kelle Mulik/Banana Fritters

Recipe Type : Indian                                                                        Yield : 15 nos.
Preparation Time : 5 mins                                                               Cooking Time : 3 mins

Ingredients:
2 bananas
3 tbsp jaggery powder
4 tbsp semolina
5 cashew nuts
1/4 tsp cardamom powder
1/4 cup + 1 tbsp white rice (soak)
salt to taste
1/2 cup frying oil

Method:
1. In a blender add chopped banana and soaked white rice. Make a fine paste. Don't add water.
2. Add salt, cardamom powder, jaggery powder, sugar, cashew nuts, and semolina. Mix well.
3. Heat a pan containing oil.
4. Drop lemon size banana fritters batter into frying pan.
5. Deep fry until fritters becomes golden brown color or fully cooked.

Dahi-Appo/Padu

Recipe Type: Indian                                                                               Yield : 4
Preparation Time : 10 mins                                                                   Cooking Time : 6 mins

Ingredients :
Appo batter/Idli batter
2 cups curd
2 tsp sugar
1/2 tsp chilly powder
1/2 tsp chaat masala
1/2 tsp cumin coriander powder
green chutney
coriander leaves
tamarind chutney
oil for frying

Method :
Green chutney:
In a mixer jar add half a bunch of coriander leaves, half a bunch of mint leaves, 2 tbsp lemon juice, salt, little water, 1 tsp ginger and 3 green chilies. Grind to fine paste.

Padu/appo and assemble:
1. Heat a padu pan/Appo pan /muffin pan. Add little oil. Pour batter in each mold. Cover pan with lid. Cook on both the sides.

2. In a bowl add cooked 5 appos/padu.

3. Pour sweet curd on top of appos.

4. Add green chutney and tamarind chutney.
5. Sprinkle chilly powder, chaat masala, cumin-coriander powder and coriander leaves.

Spongy Pancakes

Recipe Type : Indian             Soaking Time : 3 hours         Yield : Count of 10

Preparation Time : 10 mins       Fermentation Time : 4 hours   Cooking Time : 3 mins each

Ingredients :

1 cup white rice

1/4 cup chanadal

1/4 cup urad dal

1/2 cup thin poha

1/4 tsp fenugreek seeds

salt

water
oil for frying 

Method :

1. Soak all ingredients (except salt and thin poha) in water for 3 hours.
2. Soak thin poha in water separately for 2 mins. Grind to fine paste. Add this paste to batter. Mix well.

3. Grind all soaked matter to fine paste. Keep aside for fermentation (4 hours).
4. Add salt to batter and mix well.

5. Heat a griddle. Add little oil.

6. Pour one ladle of batter. Cover pan with a lid and cook for some time.

7. Serve with chutney. 

Suruli Holige

Recipe Type : Indian                                                                   Yield : Count of 8
Preparation Time : 10 mins                                                        Cooking Time : 2 mins each

Ingredients :
1/2 cup roasted gram/hurikadale
1/2 cup jaggery powder
1 tbsp dried grated coconut
water
1 cup maida/all purpose-flour
1/2 tsp cardamom powder
3 tsp oil

Method :
1. In a bowl add flour, salt and little water. Knead the dough. Keep aside for 1 hour.
2. In a mixer jar, add roasted gram and make a fine powder.
3. Now transfer powdered roasted gram into the bowl.

4. Sprinkle cardamom powder, jaggery powder and grated coconut. Mix well.
5. Divide the dough into equal parts.
6. Prepare round balls.
7. Flatten the dough into roundel (like Indian bread).

8. Heat a griddle. Place a flatten dough on griddle. Cook on both sides for a minute.

9. Now spread the mixture in the  middle.

10. Fold the roti from both sides.

11. Now fold the edges on other two sides.

12. Serve with clarified butter.

Mushroom Masala

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


Ingredients :
200g mushrooms
1 onion
1 tomato
2 bay leaves
2 tbsp cashew nuts (soaked in water for 10 mins)
1 tsp kasuri methi
water
2 anises
2 big cardamoms
1/2 tsp shahi jeera
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp chilly powder
1 tsp cumin-coriander powder
pinch of garam masala
2 tbsp clarified butter
2 green chilies
salt
coriander leaves
3 mint leaves
1/2 tsp fennel seeds
1/2 tsp coriander seeds

Method :
1. Heat a pan. Add clarified butter, 1 big cardamom, fennel seeds, coriander seeds, 1 anise, 2 slit opened green chilies and little shahi jeera. Fry for few seconds.
2. Put onion. Fry for few minutes.
3. Now add chopped tomato and kasuri methi. Fry for 2 more minutes. Switch off gas. Allow to cool.

4. In a mixer jar, add fried ingredients and soaked cashew nuts. Grind to fine paste.
5. Heat a pan. Add remaining clarified butter, bay leaves, cumin seeds, shahi jeera, big cardamom, and anise. Fry for few seconds.

6. Pour ground masala. Sprinkle remaining ingredients (chilly powder, salt, garam masala, turmeric powder, cumin-coriander powder, chilly powder). Cook for five minutes.

7. Now add chopped mushrooms and some water. Cook for 7 mins.

8. Garnish with coriander leaves and mint leaves.

9. Serve with rice, Indian bread or pancakes.

Sama rice-Quinoa Dosa

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


Ingredients :
1 cup sama rice/moriyo
1/4 cup quinoa
water
salt
oil for frying

Method:
1. Soak sama rice and quinoa in water for 4 hours.
2. Grind soaked quinoa and sama rice, adding water, to fine paste.
3. Prepare batter with medium consistency.
4. Add salt and mix well.
5. Heat a griddle. Pour a ladle of batter.
6. Spread the batter. Sprinkle little oil. Cover pan with lid. Cook dosa on both sides.
7. Serve dosa with chutney or curry.

Cauliflower and tindora ki sabji

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


Ingredients:
2 cups cauliflower florets
250g ivy gourd/tindora
salt
2 tsp kasuri methi
2 tsp chilly powder
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
water

Method:
1. Heat a pan with oil. Put mustard seeds and cumin seeds for tempering.
2. Now add chopped ivy gourd and cauliflower florets.
3. Pour water and let it cook.
4. Add salt, turmeric powder, chilly powder and kasuri methi.
5. Cover pan with lid and allow to cook.
6. Once veggies are cooked, serve with roti or rice.

Pani Puri

Recipe Type : Indian                                                                             Yield: 8
Preparation Time : 7 mins                                                                     


Ingredients :
For pani:
1 liter water
1 bunch of mint leaves
1 cup chopped coriander leaves
1/2 of lemon
2 tsp chopped ginger
1 tbsp black salt (as required)
1 tsp chaat masala
1 tsp cumin powder
4 green chilies

Method :
1. In a mixer jar, add all ingredients except water. Grind to fine paste.

2. Add ground masala to the water.

3. Refrigerate it for an hour, before serving.


For stuffing:
3 cooked potatoes
2 tsp chilly powder
black salt
1/2 tsp chaat masala

Method :
Mash potatoes. Add all remaining ingredients and mix well.

For Puris recipe

Assemble:
Crack the top of a puri, with a spoon or fork. Fill with stuffing and pour pani. Enjoy!

Cherry jam

Preparation time : 1/2 an hour                                                           Cooking Time : 1 hour

Ingredients :

3 pounds of cherries (deseeded)

1/2 cup sugar

Method :

1. Heat a thick bottom pan. Put deseeded cherries. Cook on a medium flame for 20 mins.

2. Add sugar. Cook on a low flame. Stir occasionally.

3. Once it thickens, mash the cherries.  Cool it and store in an air tight container. If stored in refrigerator, it will last for at least a week. 

4. Apply on a bread slice and enjoy. 

Urad dal-Moong dal Dosa

Recipe Type : Indian                                                                               Yield : count of 10

Preparation Time : 10 mins                                                                    Cooking Time : 3 mins each

Ingredients :

1 cup white rice

1/4 cup urad dal

1/2 cup moong dal

salt

water

oil for frying

Method :

1. Soak rice, urad dal and moong dal in water for 4 hours.

2. Grind soaked dal and rice adding water.

3. Ferment the batter for 5 hours.

4. Add salt and mix well. Batter should be at medium consistency.

5. Heat a pan. Pour a ladle of batter. Spread it. Sprinkle little oil. 

6. Cover pan with a lid. Cook dosa on both sides.

7. Serve dosa with chutney or curry. 

Bread rolls

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

Ingredients :
9 bread slices
suki potato sabji
2 tsp clarified butter
9 cheese stripes

Method:
1. Place a bread slice. Using rolling pin flatten the bread slice.

                                 

2. Now keep the stuffing (suki potato sabji) and start rolling it.

3. (Optional Step) Place a strip of cheese on another side.

4. Heat a pan. Place bread rolls. Sprinkle little clarified butter. Pan fry it.

5. Instead of pan-fry, you can also grill or bake it to golden color.
6. Serve with chutney or ketchup.

Horse gram dosa-kultha Polo

Recipe Type : Indian                                                                         Yield : 24 dosa
Preparation Time : 20 mins                                                              Cooking Time : 20 mins


Ingredients :
1/4 cup horse gram
1/4 cup urad dal/black lentils
1/2 cup thin poha/flattened rice
2 cups white rice
water
salt
oil

Method :
1. In a bowl soak white rice for 3 hours.
2. Use one more bowl to soak horse gram and urad dal for 5 hours.
3. Grind soaked urad dal and horse gram to fine paste, adding less water. Transfer into a vessel.
4. Grind soaked white rice adding little water to make a fine paste.
5. Soak thin poha in water for few seconds. Grind to fine paste.
6. Now mix all ground batters together. Batter should be in medium consistency.
7. Ferment the batter for about 4 to 5 hours.
8. Add salt to fermented batter. Mix well.
9. Heat a griddle. Sprinkle little oil.
10. Pour a ladle of batter. Spread it. Cook dosa on both sides.
12. Serve dosa with chutney. 

Horse gram Idli-Kultha idli

Recipe Type : Indian                                                                         Yield : 24 idlis
Preparation Time : 20 mins                                                              Cooking Time : 20 mins


Ingredients :
1/4 cup horse gram
1/4 cup urad dal/black lentils
1/2 cup thin poha/flattened rice
2 cups white rice
water
salt

Method :
1. In a bowl soak white rice for 3 hours.
2. Use one more bowl to soak horse gram and urad dal for 5 hours.
3. Grind soaked urad dal and horse gram to fine paste, adding less water. Transfer into a vessel.
4. Grind soaked white rice adding little water to make a fine paste.
5. Soak thin poha in water for few seconds. Grind to fine paste.
6. Now mix all ground batters together. Batter should be thick in consistency.
7. Ferment the batter for about 4 to 5 hours.
8. Add salt to fermented batter. Mix well.
9. Heat water in an idli cooker.
10. Grease each idli mold with oil.
11. Pour idli batter in each mold.
12. Steam for 20 mins.
13. Serve horse gram idli with sambar or chutney.