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.