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.

Maida-rava Dosa

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


Ingredients:
1 and half cup all-purpose flour/maida
3/4 cup semolina/rava
1 tomato
2 tbsp chopped coriander leaves
2 tbsp chopped bell pepper
2 chopped green chilies
water as required
salt
oil for frying

Method :
1. In a bowl add all ingredients except oil. Mix well. Keep it aside for 5 mins.
2. Prepare medium consistency batter.
3. Heat a griddle. Sprinkle little oil.
4. Pour one ladle of batter. Spread it. Cover pan with a lid. Cook dosa on both sides.
5. Serve with chutney.

Semolina/Rava vada

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


Ingredients:
1 cup semolina/rava
1/2 cup curd
1 chopped onion
1 tbsp chopped coriander leaves
1/2 tsp cumin seeds
2 chopped green chilies
1 tsp grated ginger
salt
pinch of baking soda
oil for frying

Method :
1. In a bowl add all ingredients except oil. Mix well. Keep it aside for 6 mins.

2. Heat a thick bottom pan containing oil.
3. Once oil is hot, put semolina batter into the oil one spoon at a time.

4. Fry on a medium flame.
5. Once fritters are cooked, serve with tomato ketchup or chutney.

Dosa saute

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


Ingredients :
6 dosa
4 marinated artichoke
1 avocado
1 tomato
3 tbsp chopped cucumber
salt
1 tsp pav bhaji powder
1 tbsp coriander leaves
6 cooked chopped dosa
1 tbsp oil

Method :
1. Heat a nonstick pan. Add oil. Put chopped tomato. Sauté for 2 mins.
2. Add all remaining ingredients and mix well. Cook for 5 mins.

Sabudana-semolina rotis

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

Ingredients :
3/4 cup rava
1 cup sabudana/tapioca sago
2 tbsp curd
water
salt
1 tsp cumin seeds
2 tbsp chopped coriander leaves
1 finely chopped green chilly
3 tbsp oil for frying

Method :
1. In a bowl add sabudana. Pour water and 2 tbsp of curd. 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, chopped green chilly, and coriander leaves. 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.