Sukhdi/Gur Papdi/Gol Papdi

Recipe Type : Indian                                                                                Yield : 20 pieces
Preparation Time : 10 mins                                                                     Cooking Time : 25 mins


Ingredients:
2 cups wheat flour
1 cup clarified butter/ghee
1 cup jaggery powder
1 tsp cardamom powder
2 tbsp sliced almond

Method :
1. Heat a thick bottom pan. Add clarified butter.
2. Once clarified butter melts, add wheat flour. Mix well.

 3. Cook on a low flame. Stir until wheat flour gives aroma and turns light brown color.

4. Once wheat flour tuns to light brown color, switch off flame.

5. Add jaggery powder and cardamom powder. Mix well.

6. In a greased tray, put this mixture and flatten it.

7. Cut into required shapes.

8. Garnish with sliced almonds.

Butternut squash Curry

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

Ingredients :
2 cups chopped butternut squash
2 tbsp chana dal
1 tbsp coriander seeds
1 tbsp sesame seeds
4 red chilies
1/2 cup grated coconut
1/4 tsp tamarind paste
salt
water
2 tsp oil
1/2 tsp mustard seeds
curry leaves

Method:
1. Dry roast chana dal, coriander seeds, sesame seeds, red chilies and grated coconut. Keep aside.
2. Grind roasted ingredients into coarse powder.
3. Heat a pan. Add little oil, mustard seeds and curry leaves for tempering.
4. Now add butternut squash pieces. Pour water (for gravy, as required). Cook for 7 mins.
5. Add ground masala. Mix well.
6. Sprinkle salt. Add tamarind paste. Cook for 10 more mins or until it's done.

Quinoa-Moong dal Khichidi

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

Ingredients :
1/4 cup quinoa (soak in water for 1 hour)
1/2 cup moong dal (soak in water for 1hour)
1 and half cups water
salt
1 tbsp clarified butter
2 green chilies
1 tsp chopped ginger
5 crushed black peppercorns
1/2 tsp mustard seeds
5 curry leaves
1/4 tsp asafoetida
1 tsp cumin seeds

Method:
1. Heat a pan. Add clarified butter, mustard seeds, cumin seeds, slit opened green chilies, crushed black peppercorn, asafoetida and curry leaves.
2. Add soaked quinoa and moong dal. Pour water.
3. Sprinkle salt and chopped ginger. Cook until it's done.

Bottle gourd and butternut squash stir fry

Recipe Type : Indian                                                                            Yield : 5
Preparation Time: 10 mins                                                                  Cooking Time : 20 mins


Ingredients:
1 tbsp grated coconut
2 cups chopped bottle gourd
2 cups chopped butternut squash
2 green chilies
2 tsp coconut oil
1/2 tsp mustard seeds
2 tsp chana dal
1/2 tsp cumin seeds
1 cup water
salt
5 curry leaves
pinch of asafoetida
1 tbsp coriander leaves

Method :
1. Heat a pan. Add oil, mustard seeds, chana dal, slit opened green chilies, cumins seeds, asafoetida and curry leaves for tempering.
2. Now add remaining ingredients. Cover pan with a lid. cook until done.
3. Serve with rice or Indian bread.

Gongura leaves sambar/Sorrel leaves sambar

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


Ingredients :
1/2 cup toor dal
half a bunch of gongura (pundi soppu/sorrel) leaves washed and chopped
2 tbsp sambar powder
salt
water
1 onion
3 green chilies
2 tsp oil
1/2 tsp mustard seeds
5 curry leaves


Method :
1. In a pressure cooker add chopped gongura leaves, 1 chopped onion, 3 slit opened green chilies, little salt, water and toor dal. Cook for 2 whistles. Keep aside.
2. Heat a sauce pan. Add oil, mustard seeds and curry leaves for tempering.
3. Now to the sauce pan add cooked dal and veggies.
4. Sprinkle salt and sambar powder.
5. If required add water to adjust the gravy. Cook for 10 mins.
6. Serve with rice.

Homemade Butternut squash Ravioli

Recipe Type : Indian                                                                       Yield : 2
Preparation Time : 30 mins                                                            Cooking Time : 40 mins

Ingredients :
1 cup all-purpose flour
500g butternut squash
5 garlic pods
salt
1 tsp oil
1 tsp thyme leaves
1/4 tsp oregano
1/4 tsp crushed red pepper
1/4 tsp crushed black pepper
water


Method :
For stuffing:
1. Steam butternut squash and garlic cloves for 20 mins.
2. Now mash the steamed butternut squash and garlic cloves.
3. Sprinkle salt, oregano, thyme leaves, crushed black pepper and crushed red pepper. Mix well.

Dough:
1. In a bowl add salt, all-purpose flour and water (as required). Mix well.
2. Prepare a dough. Rest dough for 2 hrs.


Ravioli
1. Divide the dough into equal sized balls.
2. Using rolling pin flatten the dough balls.

                                     

3. On the flattened ball place stuffing.

4. Cover with another flattened ball. Press on all sides.

5. Now cut using a knife or cutter.

Final method:
Option 1:
1. Heat a pan containing water. Add salt and little oil. Bring to boil.
2. Now place ravioli in water. Cook for 12 mins.

3. Once cooked sieve it.
4. Serve with basil pesto  or marinara sauce.

Option 2

1. Heat a pan. Add little oil. Put ravioli and fry on both sides for 5 mins or until it's pan fried.
2. Serve with basil pesto  or marinara sauce.

Quinoa-Bell pepper Pulav

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

Ingredients :
1 cup quinoa (soaked for 2 hours)
3 cups water (as required)
2 green chilies
1 onion
2 bay leaves
3 garlic cloves (chopped)
1 tsp ginger
1 cup chopped bell peppers (green, red and orange bell pepper)
salt
2 tbsp clarified butter
2 black cardamoms
1 inch  cinnamon stick
5 black peppercorns
1 tsp black cumin seeds
2 tbsp coriander leaves

Method:
1. Heat a pan. Add clarified butter, black cardamoms, cinnamon stick, black cardamom, slit opened, bay leaves and green chilies. Fry for few seconds.
2. Now add chopped onion, ginger and chopped garlic. Fry for 3 mins.
3. Put chopped bell peppers. Fry for 2 mins.
4. Pour soaked quinoa, salt and water. Cover pan with a lid. Cook until quinoa is done.
5. Garnish with coriander leaves.

Poha Payasam/Flattened rice Payasam

Recipe Type : Indian                                                                          Yield : 6
Preparation Time : 5 mins                                                                 Cooking Time : 20 mins


Ingredients:
2 tbsp clarified butter (ghee)
10 cashew nuts
10 raisins
1 cup jaggery powder
1 cup coconut milk
2 cups thin poha/flattened rice
2 cups water (as required)
1 tsp cardamom powder

Method :
1. Heat a sauce pan. Add clarified butter, cashew nuts and raisins. Fry for few seconds.
2. Now add washed flattened rice (washed in water), and jaggery. Pour water (as required). Mix well. Bring to boil.
3. Sprinkle cardamom powder. Pour coconut milk. Give a stir. Switch off gas.

Mixed vegetable sabji using goda masala

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


Ingredients :
10 cauliflower florets
1 cup chopped cabbage
1 chopped carrot
1 chopped bell pepper
salt
1/2 tsp chilly powder
1/2 tsp goda masala
water
2 tsp oil
1/2 tsp mustard seeds
2 tbsp grated coconut
5 curry leaves

Method :
1. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
2. Now add remaining ingredients and cook until done.
3. Serve with rice or Indian bread.

Red lentil/ masoor dal and butternut squash Curry

Recipe Type : Indian                                                                             Yield : 5
Preparation Time : 15 mins                                                                  Cooking Time : 20 mins

Ingredients :
3/4 cup masoor dal/ red lentil whole (soak in water for 3 hours)
1 cup butternut squash (chopped)
1 big onion
2 tomatoes
4 garlic cloves
1 tsp chopped ginger
2 tbsp clarified butter/oil
salt
water
2 bay leaves
2 black cardamom
1 inch cinnamon
2 tsp chilly powder
1/2 tsp turmeric powder
2 tsp cumin-coriander powder
1/2 tsp garam masala
2 tbsp chopped coriander leaves


Method :
1. Heat a pan. Add clarified butter, black cardamom, cinnamon and bay leaves. Fry for few seconds.
2. Now add chopped onion, garlic cloves (chopped), and ginger. Fry for few minutes.
3. Put chopped tomatoes. Cook for 2 mins.
4. Sprinkle salt, chilly powder, turmeric powder, garam masala and cumin-coriander powder. Fry for few seconds.
5. Now add soaked masoor dal, chopped butternut squash and pour water. Cook until done.
6. Garnish with coriander leaves. Serve with rice or Indian bread.

Rumali roti and Methi veggies

Recipe Type : Indian                                                                  Yield : 4
Preparation Time : 20 mins                                                       Cooking Time : 35 mins

Ingredients :
For rumali roti
2 cups all-purpose flour
salt
pinch of yeast
3/4 cup water
1 tsp oil

For methi veggies:
2 onions
2 tomatoes
4 garlic pods
2 tsp ginger
2 bay leaves
1 inch cinnamon
2 black cardamoms
4 cardamoms
5 cashew nuts
5 black peppercorns
5 cloves
1/4 cup kasurimethi 
2 tsp chilly powder
1/2 tsp garam masala
water
salt
3 tbsp oil

For marination:
200g mushrooms
8 cauliflower florets
1 bell pepper
1/2 tsp turmeric powder
1/2 cup curd
1/2 tsp garam masala
2 tsp ginger garlic paste
salt
1 tbsp besan (chickpeas flour)

Method:
For marination :
In a bowl add all ingredients and mix well. Marinate for at least 2 hours.

Cooking method :
1. Heat a kadai. Add 1 spoon of oil and chopped onions. Sauté for 3 mins.
2. Put chopped tomatoes. Fry for few minutes.
3. Now add chopped garlic pods, ginger, cashew nuts, chili powder and garam masala. Cook for 5 more minutes. Switch off the flame.
4. Once at room temperature, make a fine paste.

Final Method:
1. Heat a vessel. Add oil, kasuri methi, bay leaves, black cardamom, cardamom, cinnamon, cloves, and black peppercorns. Fry for few seconds.
2. Add marinated vegetables. Mix well. Cover pan with a lid. Cook for 15 mins.
3. Now add onion-tomato paste, and salt. Sauté for few mins.
4. Pour water. Cook for 6 more mins.


For rumali roti :
1. In a bowl add all ingredients. Knead the dough for 10 mins.
2. Ferment the dough for 2 hours.
3. Divide the dough into equal sized balls.
4. Use a rolling pin and make thin roundel shapes.
5. Heat a griddle. Cook rumali roti on both sides.
6. Serve rumali roti with methi veggies.

Mage Polo/Mangalore Cucumber Pancakes

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

Ingredients :
1 cup white rice
1 cup chopped and peeled mangalore cucumber
2 tbsp grated coconut
salt
water as needed
oil for frying

Method :
1. Soak rice in water for 3 hours.
2. In  a mixer jar add soaked rice,  grated coconut, mangalore cucumber and some water. Grind to fine paste.
3. Prepare pouring consistency of batter.
4. Add salt. Mix well.
5. Heat a griddle. Pour one ladle of batter. Spread it. Cover pan with a lid and cook dosa on both sides.
6. Serve with chutney. 

Quick Dosa

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

Ingredients:
3/4 cup wheat flour
1/4 cup rice flour
2 tbsp oats flour
2 tbsp finger millet flour
salt
2 green chilies
1 onion (chopped)
2 tbsp coriander leaves
2 cups water
oil


Method :
1. In a bowl add all ingredients (except oil). Mix well.
2. Heat a griddle. Sprinkle little oil.
3. Pour one ladle of batter. Spread it. Cover pan with a lid. Cook on both sides.
4. Serve dosa with chutney. 

Surna Sukke

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 6 mins                                                            Cooking Time : 20 mins

Ingredients :
2 cups chopped surn
water as required
1/2 cup grated coconut
1/4 tsp tamarind paste
5 roasted dry red chilies
2 tsp black grams/urad dal
2 tsp coriander seeds
salt to taste
3 tsp oil
5 curry leaves
1/2 tsp mustard seeds

Method :
1. Add little oil, black grams, tamarind paste and coriander seeds. Roast for few minutes.
2. In a mixer jar add grated coconut, little water, roasted red chilies, roasted black grams and coriander seeds. Grind coarsely.
3. Heat a pan. Add little oil. Put mustard seeds, and curry leaves for tempering.
4. Add chopped surn, ground masala, and salt. Pour water. Cook until it's done.