Dill leaves and moong dal sabji

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


Ingredients :
1/4 cup moong dal (soaked in water for 15 mins)
1 bunch dill leaves/sabassige soppu
1 tomato
1 onion
2 crushed garlic cloves
2 slit opened green chilies
2 tsp oil
1/4 tsp mustard seeds
pinch of asafoetida
curry leaves
salt
water


Method :
1. Heat a pan. Add oil, mustard seeds,  green chiles, asafoetida and curry leaves for tempering.
2. Add crushed garlic cloves and chopped onion. Fry for 3 mins.
3. Now add soaked moong dal, chopped tomato and some water. Cover the pan and cook for 7 mins.
4. Add chopped dill leaves and salt. Mix well. Cook until it's done.

Bhindi/Okra Tawa Fry

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                          Cooking Time : 15 mins

Ingredients :
20 okra/bhindi
salt
1/4 cup semolina
1 and half tsp chilly powder
1/4 tsp asafoetida
4 tbsp canola oil

Method :
1. In a bowl add okra (cut it lengthwise), 1/2 tsp chilly powder and little salt. Mix well. Keep aside.
2. On a plate add semolina, chilly powder, asafoetida, and little salt. Mix well.
3. Dip okra in semolina mixture.
4. Heat a griddle. Place semolina coated okra on griddle.
5. Sprinkle little oil. Cook on a low flame.
6. Cook okra on both sides.

7. Serve with ketchup or chutney.

Bottle gourd-Moong dal Paysam/Gharduddi-Moong dal Payasam

Recipe Type : Indian                                                                                      Yield : 4
Preparation Time : 15 mins                                                                           Cooking Time : 25 mins


Ingredients:
2 cups peeled and chopped bottle gourd
3/4 cup jaggery
1 tbsp rice flour
1/2 cup grated coconut
1 tsp cardamom powder
3 cups water
1/2 cup moong dal
6 cashew nuts
6 raisins
1 tbsp ghee/clarified butter

Method :
1. In a pressure cooker add peeled and chopped bottle gourd, water and moong dal. Cook for 1 whistle. Keep aside.
2. Grind grated coconut, adding little water.
3. Heat a sauce pan. Add clarified butter, cashew nuts and raisins. Fry for few seconds.
4. Now add cooked bottle gourd and moong dal from step 1. Mix well.
5. Pour ground coconut paste and water. Add jaggery and rice flour. Mix well. Cook for 6 mins.
6. Finally add cardamom powder. Bring to boil. Switch off flame.

Nankhatai (wheat flour nankhatai)

Recipe Type : Indian                                                                               Yield : 
Preparation Time : 15 mins                                                                    Baking Time : 20 mins


Ingredients :
1/2 cup + 3 tbsp clarified butter
1 and 1/2 cup wheat flour
4 tbsp chickpea flour
1 cup powdered sugar
1/2 cup crushed nuts (almond, cashew, pistachios)
1 tsp baking soda
3/4 tsp cardamom powder

Method:
1. In a bowl add all ingredients except clarified butter. Mix well.
2. Now add clarified butter. Mix well.

3. Preheat oven for 350 degree F.
4. Now prepare round balls from the mixture. Press each ball a bit, to flatten them.
5. Place aluminum foil on a tray. Place these flattened dough balls on it.

6. Once oven reaches 350 degree F, place the tray in oven and bake for 20 minutes.

7. After baking switch off oven. Allow to cool for 10 mins.
Enjoy!!

Veggie macaroni Pasta

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


Ingredients:
1 and half cup uncooked macaroni pasta
1 onion
1 tomato
coriander leaves
2 garlic pods
2 small eggplant
1 red bell pepper
2 red chilies
salt
water
chilly powder
cumin-coriander powder
oil

Method:
Pasta cooking method:
1. Heat a sauce pan. Add 7 cups of water and 1 tsp of salt. Bring to boil.
2. Now add uncooked macaroni pasta. Cook it for 8 mins. Don't cook pasta fully (it should cook 3/4th only).
3. Sieve the water from pasta. Save 1 cup of sieved water for later.

Final cooking method:
1. Eggplant-red bell pepper sauce: Heat a pan. Add chopped eggplant, red chilies, 1garlic, salt and red bell pepper. Cook for 10 mins. Allow to cool. Make it's paste.
2. Heat a pan. Add oil, chopped onion and garlic. Fry for 4 mins.
3. Put chopped tomato. Cook for few mins.
4. Sprinkle salt, cumin-coriander powder, and chilly powder. Mix well.
5. Now add eggplant-red bell pepper paste. Fry for 3 mins.
6. Add cooked macaroni pasta. Mix well. Sprinkle coriander leaves.

Raw banana-Chayote squash (semebadane) Stir fry

Recipe Type : Indian                                                                             Yield : 2
Preparation Time: 15 mins                                                                   Cooking Time : 20 mins


Ingredients:
2 rawa banana (peeled and chopped)
1 semebadane/chayote squash (peeled and chopped)
2 tbsp grated coconut
2 green chilies
2 tbsp oil
1/2 tsp cumin seeds
salt to taste
1/2 tsp mustard seeds
5 curry leaves
water
coriander leaves
1/4 tsp turmeric powder
1/4 tsp chilly powder
pinch of garam masala

Method:
1. Heat a pan. Add oil, mustard seeds, cumin seeds, and curry leaves.
2. Now add chopped rawa banana, green chilies and semebadane. Pour some water.
3. Sprinkle salt, turmeric powder, chilly powder, garam masala and grated coconut. Cover pan and cook until done.
4. Garnish with coriander leaves.

Quinoa-brown rice veggie Pasta

Recipe Type : Indian                                                                           Yield : 2
Preparation Time : 15 mins                                                                Cooking Time : 20 mins


Ingredients :
quinoa-brown rice pasta
1/4 cup carrot
4 mushrooms
1 tomato
4 beans
10 spinach leaves
coriander leaves
salt
water
1/4 tsp chilly powder
1/4 tsp turmeric powder
5 cauliflower florets
2 tbsp tomato ketchup.

Method:
Pasta cooking method:
1. Heat a sauce pan. Add 5 cups of water and 2 tsp of salt. Bring to boil.
2. Add spaghetti. Cook for 8 mins.
3. Sieve water. Rinse spaghetti with cold water (to stop spaghetti from getting fully cooked).

4. Eggplant-red bell pepper sauce: Heat a pan. Add chopped eggplant, red chilies, 1 garlic, salt and red bell pepper. Cook for 10 mins. Allow to cool. Make it's paste.

5. Heat a pan. Add oil. Put chopped veggies. Cook for 15 mins.
6. Sprinkle salt, turmeric powder and chilly powder.
7. Add eggplant-red bell pepper sauce. Mix well.
8. Now add cooked pasta. Mix well.
9. Pour some tomato ketchup. Mix well.

Bajra flakes Upma/Barnyard millet flakes Upma

Recipe type : Indian                                                                               Yield : 2
Preparation Time : 15 mins                                                                   Cooking Time : 25 mins

Ingredients :
1 and 1/2 cups barnyard millet flakes
1 onion
1 tomato
5 beans
1/2 cup chopped carrot
salt
2 green chilies
salt
sugar
pinch of turmeric powder
coriander leaves
oil
curry leaves
mustard seeds
1/2 tsp chanadal
1/2 tsp urad dal
1/2 tsp grated ginger

Method :
1. In a bowl add barnyard millet flakes. Sprinkle little water. Keep it aside for 5 minutes.
2. Chop all veggies and keep them aside.
3. Heat a pan. Add oil, mustard seeds, chanadal, urad dal and curry leaves.
4. Now add onion. Fry for 4 mins.
5. Add all chopped veggies and ginger. Cook for 15 mins. Cover pan with a lid.
6. Sprinkle chilly powder, turmeric powder, salt, and sugar. Mix well.
7. Add barnyard millet. Mix well. Garnish with coriander leaves.

Taro root tawa fry/Kalala madi podi

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                          Cooking Time : 15 mins

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

Method :
1. In a bowl add sliced taro root, 1/4 tsp chilly powder and little salt. Mix well. Keep it aside for 5 mins.
2. On a plate add semolina, chilly powder, asafoetida, and salt. Mix well.
3. Dip taro root  slices in semolina mixture.
4. Heat a griddle. Place semolina coated taro root on griddle.
5. Sprinkle little oil. Cover pan with a lid. Cook on a low flame.
6. Cook taro root on both sides.

7. Serve with ketchup or chutney.

Sabudana-Rava Rotis

Recipe Type : Indian                                                               Yield : 5 rotis
Preparation Time : 10 mins                                                    Cooking Time : 3 mins each

Ingredients :
1 cup rava/semolina
1/2 cup sabudana/tapioca sago
water
salt
1 tsp cumin seeds
2 tbsp coriander leaves
1 finely chopped green chilly
3 tbsp oil for frying

Method :
1. In a bowl add sabudana. Pour water. Mix well. Keep it aside for 6 hours.
2. Remove extra water. Put semolina. If required add some water. Keep aside for 10 mins.
3. Then add salt, cumin seeds, coriander leaves and chopped green chilly. Mix well.
4. Heat a griddle. Sprinkle oil.
5. Pour one ladle of batter and spread it. Cover pan with a lid. Cook roti on both sides.
6. Serve with chutney or curry.

Broccolini Rice

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


Ingredients :
1 cup basmati rice (soaked in water for 20 mins)
2 green chilies
5 chopped broccolini
1 tomato
2 tbsp ghee/ clarified butter
salt
1/2 tsp mustard seeds
1/4 tsp asafoetida
1 onion
1 tsp chanadal
coriander leaves
water
pinch of turmeric powder
1/2 tsp chilly powder


Method:
1. Cook basmati rice in water. Add some salt. Keep aside.
2. Heat a pan. Add clarified butter, mustard seeds, chanadal and asafoetida for tempering.
3. Now add chopped onion, slit opened green chilly and broccolini. Fry for 4 mins.
4. Put chopped tomato. Fry for 3 mins.
5. Sprinkle salt, chilly powder and turmeric powder. Mix well.
6. Add cooked basmati rice. Mix slowly.
7. Garnish with coriander leaves. Serve with raita.

Okra/Bhindi Curry

Recipe Type : Indian                                                                         Yield : 4
Preparation Time : 15 mins                                                              Cooking Time : 25 mins


Ingredients :
1 tbsp chanadal
1 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 cup grated coconut
1/4 tsp tamarind paste
salt
5 byadagi chilies
2 tsp oil
1/2 tsp mustard seeds
5 curry leaves
2 cups of chopped okra/bhindi
water
1/4 cup toor dal

Method :
1. In a pressure cooker add salt, water and toor dal. Cook for 3 whistles or until it's done.
2. Heat a small sauce pan. Add half tsp oil, chanadal, urad dal, cumin seeds, coriander seeds, and byadagi chilies. Fry for 2 mins.
3. In a mixer jar add grated coconut, fried ingredients, tamarind paste and little water. Grind to fine paste.
4. Heat another big sauce pan. Add oil, mustard seeds and curry leaves for tempering.
5. Now add chopped okra pieces. Fry for 3 mins.
5. Pour cooked toor dal and ground masala. Cook for 10 mins. Add water as required.
6. Serve with rice or pancakes.

Varai/Sami akki-sabudana Dosa

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

Ingredients:
1 cup varai (sami akki)
1/2 cup sabudana
3 tbsp curd
salt
water

Method:
1. In a bowl add sabudana, semi akki and water. Soak for 5 hours. Sieve off water
2. In a mixer jar add soaked sami akki, sabudana and little water. Grind to fine paste.
3. Now add curd and salt to ground batter.
4. Adjust the batter consistency by adding water.
5. Heat a griddle. Add little oil. Pour one ladle of batter. Cook dosa on both sides.
6. Serve dosa with chutney or curry. 

Ash gourd curry/Kuvale randayi

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


Ingredients :
1 tbsp chanadal
1 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 cup grated coconut
1/4 tsp tamarind paste
salt
5 byadagi chilies
2 tsp oil
1/2 tsp mustard seeds
5 curry leaves
3 cups chopped ash gourd (skin peeled)
water
1/4 cup toor dal

Method :
1. In a pressure cooker add salt, water, toor dal and ash gourd pieces. Cook for 3 whistles or until it's done.
2. Heat a small sauce pan. Add half tsp oil, chanadal, urad dal, cumin seeds, coriander seeds, and byadagi chilies. Fry for 2 mins.
3. In a mixer jar add grated coconut, fried ingredients, tamarind paste and little water. Grind to fine paste.
4. Heat another big sauce pan. Add oil, mustard seeds and curry leaves for tempering.
5. Now add cooked toor dal, and ash gourd pieces. Pour ground masala. Cook for 10 mins. Add water as required.
6. Serve with rice.

Crispy protein packed pancakes

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


Ingredients :
1 cup white rice
1/4 cup black eyed beans
1/4 cup moong dal
1/4 cup chanadal/split chickpeas
2 tbsp black gram/urad dal
water
clarified butter
salt

Method :
1. Soak all ingredients except clarified butter, and salt in water for 5 hours.
2. Remove water and grind to fine paste. Add water while grinding.
3. Ferment for 5 hours.
4. Prepare batter at medium consistency by adding water. Add salt. Mix well.
5. Heat a griddle. Sprinkle little clarified butter.
6. Pour one ladle of batter. Spread it. Sprinkle little clarified butter.
7. Take out crispy pancakes.
8. Serve with chutney or sambar.

Ash gourd Curry/Kuvale sasam

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

Ingredients :
15 pieces ash gourd/ kuvale
4 byadagi chilies
3/4 cup grated coconut
1/4 tsp tamarind paste
1 tsp mustard seeds
5 curry leaves
salt
water
2 tsp oil

Method :
1. In a mixer jar, add grated coconut, byadagi chilies, tamarind paste, 1/4 tsp mustard seeds and little water. Grind to fine paste.
2. In pressure cooker, add water, and chopped ash gourd. Cook for 2 whistles.
3. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
4. Add ground masala, little water and salt. Bring to boil.
5. Add cooked ash gourd. Mix well. Bring to boil.
6. Serve with rice.

Stuffed eggplant/Bhara bhaigan

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


Ingredients:
1 long eggplant/bhaigan
2 tbsp sambar powder
salt
3 tbsp chickpea flour/besan
1 tsp cumin-coriander powder
salt
1/2 tsp chilly powder
2 tbsp oil


Method :
1. In a bowl add all ingredients except oil and eggplant. Mix well.
2. Cut eggplant into 5 pieces.
3. Slit open the eggplant. Fill the eggplant with stuffing.

4. Heat a pan. Sprinkle oil. Place stuffed eggplant. Cover pan with a lid. Cook until it's cooked.

Ragi Masala Dosa/Finger millet Masala Dosa

Recipe Type : Indian                                                                               Yield : 2
Preparation Time : 15 mins       Fermentation Time : 5hrs     Cooking Time : 4 mins each


Ingredients :
1 and half cup ragi flour/Finger millet flour
1/2 cup urad dal
3 tbsp chanadal
salt
water
2 tbsp clarified butter
2 tbsp dry chutney (optional)


Method :
1. In a bowl add urad dal and chanadal. Soak for 4 hours.
2. Remove water and grind to fine paste (add water while grinding).
3. Pour the ground batter into a bowl. Add finger millet flour and mix well.
4. Add water and prepare it at dosa-batter consistency.
5. Ferment for 5 hours.
6. Add salt to batter and mix well.
7. Heat a pan. Sprinkle clarified butter.
8. Pour one ladle of batter. Spread it.
9. Sprinkle dry chutney.
10. Take out crispy dosa.
11. Serve with chutney and potato sabji/bhaji.

Thalipeeth (Multi flour Indian bread)

Recipe Type : Indian                                                                        Yield : 2
Preparation Time : 15 mins                                                             Cooking Time : 3 mins each


Ingredients :
3/4 cup chopped dill leaves (sabbasige soppu)
1 chopped onion
2 chopped green chilies
1/2 tsp chopped ginger
1/2 tsp cumin seeds
water (as required)
salt
oil for cooking
1/2 cup wheat flour
1/2 cup finger millet flour (ragi flour)
1/2 cup rice flour
1/2 cup singed flour (water chestnut flour)
3/4 cup besan

Method :
1. In a bowl add all ingredients (except water). Mix well.
2. Now pour water and prepare soft dough.
3. On a butter sheet or plastic paper, keep the dough and spread it.
4. Heat a griddle. Spread oil.
5. Place thalipeet. Cover pan with a lid. Cook on both sides.
6. Serve with chutney or curry. 

Mint-tomato Rice

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

Ingredients:
1 cup basmati rice (soaked for 15 mins)
salt
1 tomato
1/2 tsp cumin seeds
2 cups water (cooking rice)
2 green chilies
1 tsp grated ginger
1 onion
pinch of turmeric powder
chilly powder
1 bunch of chopped mint leaves
1 tbsp clarified butter
1/4 tsp garam masala
1 inch cinnamon stick
1 big cardamom


Method :
1. Cook basmati rice. Keep aside.
2. Heat a pan. Add clarified butter. Sprinkle cumin seeds. Put cinnamon stick and slit opened green chilies.
3. Add chopped tomato-onion, ginger and mint leaves. Fry for 2 mins.
4. Sprinkle salt, garam masala, turmeric powder, and chilly powder. Fry for few seconds.
5. Put cooked basmati rice and mix well. Cook for few more minutes.

Okra Curry/Benda Ghasi

Recipe Type: Indian                                                                      Yield : 2
Preparation Time : 7 mins                                                            Cooking Time : 15 mins


Ingredients :
200g okra/bhindi
1 onion
4 Byadagi chilies
1/2 cup grated coconut
1/4 tsp tamarind paste
2 tsp oil
1/2 tsp mustard seeds
5 curry leaves
1 tbsp coriander seeds
1 tbsp urad dal
water
salt


Method :
1. Heat a small sauce pan, add coriander seeds, urad dal, Byadagi chilies and little oil. Fry for few minutes.
2. In a mixer jar add grated coconut, tamarind paste, little water and fried ingredients from step 1. Grid to fine paste.
3. Heat a sauce pan. Add oil, mustard seeds and curry leaves for tempering.
4. Now pour ground masala, chopped onion, okra (chopped), salt and water (as required for gravy). Cook until it's done.
5. Serve with rice or roti. 

Quick Bread-Semolina Pancakes

Recipe Type : Indian                                                                            Yield : 2

Preparation Time: 10 mins                                                                   Cooking Time : 2 mins each

Ingredients:

3 bread slices

1 cup rava/semolina

salt

water as required

1/2 tsp cumin seeds

1/2 tsp grated ginger

1 green chilies

oil for frying

Method:

1. In a bowl add chopped bread slices. Pour water to soak bread.

2. Grind soaked bread along with water (as required to grind bread), ginger and green chilly.

3. Now pour ground batter in a bowl. Add semolina and salt. Mix well.

4. Pour water as required to prepare batter with medium consistency. Keep batter aside for 5 mins.

5. Heat a pan. Sprinkle little oil. Pour one ladle of batter. Spread it. Cover pan with a lid. 

6. Cook pancakes on both sides. 

7. Serve with chutney. 

Paneer-Carrot Masala

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

Ingredients :
200g paneer
3/4 cup chopped carrot
1/4 cup peas
1 big onion
2 tomatoes
2 tsp grated garlic
2 tsp grated ginger
2 tsp chilly powder
1tsp turmeric powder
1 tbsp kasuri methi/dried fenugreek leaves
salt
1 tbsp besan/chickpea flour
1 cup water
2 tsp cumin-coriander powder
1 tsp garam masala
1/2 tsp fennel powder
2 tbsp coriander leaves
2 tbsp ghee/clarified butter
1/4 cup oil
1 tsp cumin seeds

Method :
For marination:
In a bowl add paneer cubes, 1 tbsp water, salt, 1 tsp chilly powder, 1 tsp cumin-coriander powder, fennel powder, 1/2 tsp garam masala, and 1/2 tsp turmeric powder. Mix well. Marinate for at least 15 mins.

Cooking Method:
1. Heat a nonstick pan. Add 1 tbsp of clarified butter. Put marinated paneer.
2. Cook on a low flame for at least 5 mins. Keep it aside.

3. Heat another non-stick pan. Add oil, clarified butter and cumin seeds.
4. Add chopped onion and grated ginger-garlic. Cook for 5 mins.

5. Sprinkle salt, chilly powder, besan, turmeric powder, garam masala, kasuri methi, and cumin-coriander powder. Fry for 2 mins.

6. Pour tomato puree. Cook for 3 mins.
7. Now put marinated cooked paneer. Add carrot and peas. Pour water. Mix well. Cook for 8-10 mins.

8. Garnish with coriander leaves.
9. Serve with rice, Indian roti, or pancakes.

Uttapam

Recipe Type : Indian                      Soaking Time : 4 hrs                 Yield : 10 nos.
Preparation Time : 7 mins             Fermentation Time: 6 hrs           Cooking Time : 2 mins 


Ingredients:
1 cup white rice
1/4 cup black lentils (urad dal)
1 cup water (as required)
1 tsp salt
1 tbsp coconut oil or ghee
chopped veggies (onion, tomato, grated carrot, green chilies and coriander leaves)

Method:
1. Soak rice and black lentils in water for 4 hours.
2. Grind to make a paste. While grinding add water.
3. Add salt and mix well. Prepare a thick batter.
4. Ferment the batter for 6 hours.
5. Heat a pancake-pan (tawa).
6. Add little oil. Pour one ladle of batter to make dosa.
7. Put all veggies. Cook dosa on both sides.

8. Serve with chutney or sambar.

Gobi-dill leaves cheese paratha

Recipe Type : Indian                                                                     Yield : 3
Preparation Time : 20 mins                                                          Cooking Time : 3 mins each


Ingredients :
3 cups chopped cauliflower florets
1/2 cup chopped dill leaves
2 green chilies
salt
chilly powder as required
3 tbsp chopped coriander leaves
1 tsp cumin seeds
little garam masala
1 tsp cumin-coriander powder
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 cup queso fresco cheese or any other cheese
2 cups wheat flour
water


Method :
Preparation of bread dough:
1. Prepare chapati dough mixing following ingredients: wheat flour, salt, and water.
2. Mix well and make a soft dough.
3. Pinch out a nice big ball out of the dough. Make a round shape.

Preparation for the stuffing:
1. Grate the cauliflower.
2. Add salt to the grated cauliflower. Keep it for 15 mins.
3. Squeeze and remove water content from cauliflower.
4. Now add cumin seeds, cumin powder, coriander powder, asafoetida, garam masala, chopped coriander leaves, chilly powder, and turmeric powder. Mix well.
5. Divide the stuffing into equal lemon-sized balls.


Preparation for Bread (paratha):

1. With help of rolling pin flatten the dough into a small (thick) round shape.

2. Stuff with shredded cheese and cauliflower stuffing.

3. Close the opening at the top.

4. Roll out to a 5" roundel.

5. Heat a griddle. Add oil. Put paratha and cook on both sides.

6. Serve with chutney.

Veggie Pizza/Paneer Pizza

  

  Yield : 2

  Preparation Time: 1h 30 mins                                                               Baking Time : 30 mins

Ingredients :

For dough

2 cups all-purpose flour

2 tbsp semolina

salt

2 tsp oil

1/2 tsp yeast

water as needed

Method:

1. In a bowl add 2 tbsp water and yeast granules. Mix well. Keep aside for a minute.

2. Now add semolina, and salt. Mix it.

3. Add flour. Pour water as needed to kneed the dough. 

4. Prepare soft dough. Apply oil on top and rub it.

5. Cover with wet cloth. Keep it aside for 1 hour.

For toppings:

3 tbsp tomato ketchup or marinara sauce

1 tbsp basil pesto sauce

10 slices of bell pepper

5 slices of tomato

4 pieces of artichoke hearts

5 slices cauliflower florets

5 pieces onion 

1 cup mozzarella cheese

1/2 tsp oregano

1/2 tsp thyme 

1/2 tsp basil (dried)

Paneer topping:

15 pieces of paneer

4 bell pepper squares/slices

3 pieces of tomato 

4 pieces of onion

3 tbsp curd

salt

1/4 tsp garam masala

1/2 tsp chilly powder

1/4 tsp turmeric powder

1/2 tsp cumin-coriander powder

In a bowl add all ingredients. Mix well. Marinate for at least half an hour.

Pizza:

1. On a pizza baking pan, add little oil. Spread it.

2. Now put the dough and flatten it.

3. Now apply tomato sauce, and pesto sauce as shown in the picture.

4. Place the toppings. Sprinkle mozzarella cheese and spices.

5. Preheat oven for 400 degree F.

6. Place the pizza pan/tray in it.

7. Bake for 30 mins.

Sabudana Idli masala/Upma

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

Ingredients : 
4 sabudana idli
1 onion
1 tomato
salt
1/4 tsp chilly powder
1/2 tsp cumin-coriander powder
1/4 tsp turmeric powder
oil
1/2 tsp mustard seeds
5 curry leaves
coriander leaves

Method :
1. Heat a pan. Add little oil, mustard seeds and curry leaves for tempering.
2. Now add chopped onion. Fry for some time.
3. Add chopped tomato. Cook for 2 mins.
4. Sprinkle chilly powder, turmeric powder, cumin-coriander powder and salt. Mix well.
5. Put sabudana idli pieces. Mix well.
6. Garnish with coriander leaves.