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.