Cabbage-Onion Pakoda

Recipe Type : Indian                                                                                   Yield : 4

Preparation Time : 10 mins                                                                        Cooking Time : 25 mins

Ingredients :

1 and 1/2 cup chickpea flour/besan

1 tbsp corn flour

1/2 tsp asafoetida

1/2 tsp chilly powder
salt

1/4 tsp turmeric powder

water as required

1 small onion

1 cup chopped cabbage

1 tsp cumin seeds

1 tsp crushed coriander seeds

1 tbsp coriander leaves

oil for frying

Method:

1. In a bowl add all ingredients except oil. Mix well to prepare thick batter.

2. Heat a thick bottom pan containing oil. 

3. Now put batter into the oil using spoon. Cook on low flame.

4. Deep fry until it's crisp. Serve with chutney. 

No bake coconut cookie cake

Yield : 6

Preparation Time : 10 mins                                                        Refrigerate Time : 6 hours

Ingredients :
25 coconut cookies
473 ml heavy whipping cream
3 tbsp powdered sugar (as required)
1/2 tsp vanilla essence
1 tbsp tutti-fruitti

Method : 
1. In a bowl add heavy whipping cream, vanilla essence and powdered sugar. Using a hand mixer whip the cream for 8 mins or until it fully whipped.
2. In a glass bowl add 2 tbsp whipped cream.
3. Next place a layer of cookies. On top of cookie layer put whipped cream.

4. Repeat third step again. Now put tutti-fruitti for garnishing. Cover with lid.

5. Place this in refrigerator for at least 6 hours.

Stuffed Shell Pasta

Recipe Type : Indian                                                                                 Yield : 4
preparation Time : 10 mins                                                                      Cooking Time : 40 mins

Ingredients :
20 shell pasta
1 chopped tomato
10 mushrooms
1/2 cup chopped beans
3 cups cooked white rice
3 tbsp coriander leaves
salt
1 cup chopped zucchini
10 broccoli florets
1/2 tsp chilly powder
1/4 tsp turmeric powder
salt
1/2 tsp cumin-coriander powder
2 tbsp oil
1 onion
3 garlic cloves
1/2 cup marinara sauce
2 tbsp cheese

Method :
Stuffing:
1. Heat a pan.  Add oil. Put chopped garlic cloves and onion. Fry for 3 mins.
2. Now add beans, zucchini, tomato, chopped mushrooms and broccoli. Fry for 4 mins.
3. Sprinkle salt, chilly powder, cumin-coriander powder and turmeric powder. Mix well.
4. Add cooked white rice and marinara sauce. Mix well.
5. Garnish with coriander leaves.

Pasta cooking :
1. Heat a pan containing water. Add salt.
2. Once water comes to boiling, put shell pasta. Cook for 10 mins. Sieve it.

Stuffing method :

1. Now stuff each shell pasta with rice mixture.

2. Top it with marinara sauce and cheese.

Puffed rice -Rice Pancakes

Recipe Type : Indian                  Fermentation Time :5 hrs        Yield :2
Preparation Time : 10 mins                                                           Cooking Time : 3 mins each

Ingredients :
1 cup white rice
1/4 cup grated coconut
1/2 cup murmura/Puffed rice
water
salt
oil for cooking

Method :
1. Soak rice in water for 3 hours.
2. In a mixer jar add grated coconut, rice and little water. Grind to fine paste.
3. Now add murmur and grind it.
4. Pour the batter in a bowl.
5. Ferment for 5 hours.
6. Heat a griddle. Sprinkle little oil. Pour one ladle of batter. Cover pan with a lid.
7. Cook dosa for 2 mins. Serve with curry or chutney. 

Paneer-Veggie Curry With Pav Bhaji Masala

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

Ingredients :
2 onions
2 tomatoes
2 tbsp pav bhaji masala
1/2 cup chopped carrot
100g paneer pieces
1/2 cup bell pepper
1/2 cup beans
1/2 tsp sugar
4 chopped garlic pods
2 green chilies
salt
water
2 cups
2 tbsp oil or butter
coriander leaves

Method :
1. Heat a pan. Add butter or oil. Put chopped onions, slit opened green chilies and garlic cloves. Fry for 4 mins.
2. Now add chopped tomatoes. Fry for 3 mins.
3. Now sprinkle salt, and pav bhaji masala. Mix well.
4. Put veggies and paneer pieces. Pour water. Mix well. Cover pan with a lid. Cook until it's done.
5. Once water evaporates, switch off flame.
6. Sprinkle sugar. Mix well. Garnish with coriander leaves.
7. Serve with rice or Indian bread.

Moong dal ki khasta kachori chaat

Recipe Type : Indian                                                                       Yield : 12 kachoris
Preparation Time : 30 mins                                                            Cooking Time : 2 hours

Ingredients:
For stuffing:
1/2 cup moong dal (split green gram)
1 tsp chilly powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp chaat masala
3 chopped green chilly (or ground)
2 tsp grated ginger
2 tsp cumin-coriander powder
salt
1tbsp crushed coriander seeds
4 black peppercorns
1/2 tsp amchur powder (mango powder)
3 tbsp canola oil
2 tbsp chickpea flour (besan)
1/4 tsp asafoetida
1 tbsp kasuri methi
2 tsp cumin seeds
2 tsp fennel seeds

For dough:
2 cups all purpose flour (maida)
salt
water
pinch of baking powder
2 tbsp melted clarified butter
oil for frying

For chaat:
1 tsp chaat masala
1/2 tsp chilly powder
2 cups curd (if required add sugar and mix well)
1/2 cup sev
1/2 cup chopped onion
1/2 cup chopped tomato
3 tbsp coriander leaves
1/4 cup tamarind chutney
1/4 cup green chutney


Method :
For Stuffing:

1. Soak moong dal for 2 hours.
2. Sieve out water and grind coarsely (moong dal).

3. Heat a pan. Add oil, cumin seeds, fennel seeds, crushed black pepper and coriander seeds. Fry for few seconds.
4. Now add chickpea flour, chilly powder, cumin-coriander powder, grated ginger, amchur powder, salt, chopped chilly powder, turmeric powder, amchur powder, chaat masala, kasuri methi and garam masala. Fry on a low flame for 4 mins.

5. Now add coarsely ground moong dal. Mix well. Fry until all water evaporates. Switch off flame. Allow to cool.

For dough:

1. In a pan add all purpose flour, salt, baking powder, and clarified butter. Mix well.

2. Now add water. Mix well. Prepare dough. Keep it aside for 1 hour.

Kachori:

1. Now divide the dough into small balls.

2. Using rolling pin flatten the dough into small roundel.

3. Now place the stuffing (1 spoonful of stuffing) in middle of the roundel (flattened dough).

4. Fold the sides to form round shape.

5. Flatten the dough into small round shape (repeat this step to prepare rest of the dough balls).

6. Heat a pan containing oil. Fry on a low flame.
7. Now deep fry stuffed roundels. It may take 10 mins to deep fry.

Final method:
1. In a bowl place khasta kachori.
2. Pierce open the khasta kachori from top and put chopped onion and tomato pieces.
3. Pour 2-3 spoons of curd.
4. Add green chutney and tamarind chutney.
5. Sprinkle chaat masala, chilly powder, sev and coriander leaves.

 Enjoy!!!!

Bhindi Sabji

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


Ingredients :
500g bhindi/okra
1/4 tsp tamarind paste
1/2 tsp chilli powder
1 tbsp grated coconut
1 tbsp oil
salt
1 onion
water

Method : 
1. Heat a pan. Add oil, chopped onion and chopped okra. Fry for 6 mins.
2. Sprinkle salt, and chilly powder. Pour water as required.
3. Put tamarind paste and grated coconut. Mix well. Cook until it's done. 

Ragi-Rava Duddali

Recipe Type : Indian                                                                  Yield : 15 slices 
Preparation Time : 6 mins                                                         Cooking Time : 20 mins


Ingredients:
1/2 cup finger millet flour/Ragi 
1/2 cup Semolina
1/2 cup grated coconut
3/4 cup jaggery powder
1/4 cup clarified butter
1 and 1/4 cups water
1 tsp cardamom powder

Method :
1. In a mixer jar add grated coconut and little water. Grind to fine paste.
2. Heat a nonstick pan. Add clarified butter, finger millet flour, and semolina. Fry for 3 mins.
3. Pour ground coconut paste. Pour water cook for 5 mins. Add jaggery powder and cardamom powder. Mix well.
4. When it forms huge lump after water has dried off, and leaves clarified butter, switch off the heat.
5. Smear clarified butter on plate. Spread cooked substance on plate. Allow to cool.

6. Cut into squares.

Butternut Squash Dal

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

Ingredients :
1/2 cup toor dal
1 onion
4 garlic pods
1/2 tsp grated ginger
1/4 tsp asafoetida
2 cups chopped butternut squash
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/4 tsp garam masala
1/2 tsp cumin-coriander powder
water
salt
1 tsp cumin seeds
1 tomato
2 green chilies
1 tbsp clarified butter
1/2 tsp mustard seeds

Method :
1. Cook toor dal and keep aside.
2. Heat a pan. Add clarified butter, cumin seeds and mustard seeds for tempering.
3. Put chopped onion, slit opened green chilies, ginger and chopped garlic. Fry for few minutes.
4. Add chopped tomato. Fry for few minutes.
5. Sprinkle turmeric powder, asafoetida, red chilly powder, salt, garam masala, and cumin-coriander powder. Mix well.
6. Pour water (as required). Add chopped butternut squash and cooked dal. Cook for 15 more minutes.
7. Serve with rice.

Bell peppers and bottle gourd Sabji

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


Ingredients :
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 cup bottle gourd
salt
1 tsp oil
1/2 tsp mustard seeds
1 tbsp grated coconut
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
water
1/4 tsp asafoetida
5 curry leaves

Method :
1. Heat a pan. Add oil, mustard seeds, cumin seeds, asafoetida and curry leaves for tempering.
2. Now add chopped veggies. Sprinkle salt, turmeric powder, chilly powder.
3. Pour water (as required). Add grated coconut. Give a stir.
4. Cover pan with a lid. Cook until it's done.
5. Serve with Indian bread or rice. 

Butternut squash tawa fry/podi

Recipe Type : Indian                                                                     Yield : 2
Preparation Time : 5 mins                                                            Cooking Time : 15 mins

Ingredients :
10 thin slices of butternut squash
salt
1/4 cup semolina
1 tsp chilly powder
1/4 tsp asafoetida
2 tbsp canola oil

Method :
1. In a bowl add sliced butternut squash, and little salt. Mix well.
2. On a plate add semolina, chilly powder, asafoetida, and salt. Mix well.
3. Dip butternut squash slices in semolina mixture.
4. Heat a griddle. Place semolina coated butternut squash on griddle.
5. Sprinkle little oil. Cover pan with a lid. Cook on a low flame.
6. Cook butternut squash on both sides.
7. Serve with ketchup or chutney.

Soft Wheat Dosa

Recipe  Type : Indian                                                                   Yield : 6
Preparation Time : 10 mins          Ferment for 5 hours     Cooking Time : 3 mins each

Ingredients :
2 cups wheat or cracked wheat
1/2 cup urad dal/split black gram
1/2 cup poha/flattened rice
water
salt
oil for cooking

Method :
1. Soak wheat in water for 5 hours.
2. Soak urad dal/split black gram in water for 5 hours.
3. In a mixer jar add soaked wheat and little water. Grind to fine paste.
4. Now grind soaked urad dal into fine paste.
5. Wash poha and grind it. Mix all ground batter together. Mix well.
6. Ferment for 5 hours.
7. Heat a griddle. Sprinkle oil. Pour one ladle of batter. Cover pan with a lid. Cook for 2 mins.
8. Serve with chutney or chutney powder.