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.