Ragi Adai

Serves - 4

Ingredients:

3 Cup - Ragi Flour

2 Cup - Shredded Cabbage

1 Cup - Shredded Carrots

1 Cup - Onion

1 Tsp - Chili Powder

1/2 Tsp - Turmeric Powder

1 Tsp - Garam Masala Powder

1 Tsp - Dhania Powder

Salt to taste

water as required.

Cilantro (optional)

Procedure:

1) Add all the above ingredients in a bowl except water, mix them well with just enough water. You should be able to make round balls with them.

2) Make them to big lemon sized balls and spread them with hand on a plastic sheet or on top of Ziploc. Wet your hand with water whenever required so that the flour doesn't stick to your hand.

3) Meanwhile heat a griddle on the stove. Cook the adai by sparying oil on both sides.

4) Serve with any chutney or Raita.

Jalapeño Cilantro Hummus

Ingredients:

1 Cup - Cooked Garbanzo Beans/White Channa Beans

1 Cup - Washed Cilantro

1 - Jalapeno ( Alter them according to te spice level)

1/2 Cup - Tahini Paste

3 Tbsp - Lemon Juice

2-3 Clove - Minced Garlc

1/4 Cup - Yogurt

Olive Oil for Garnishing

Red Chili Powder for Garnishing

Salt to Taste

Procedure:
1) Add cooked beans, garlic, tahini paste, Jalapeno to a food processor and grind them to a smooth paste.
2) Add salt, lemon juice, yogurt and grind them till well combined.
3) Finally add cilantro and pulse till it is blended to the mixture.
4) Garnish with olive oil and chili powder, serve them with any chips, sandwiches and wraps.

Baked wheat chips

Ingredients:

1 Pkt - Whole Wheat Flatbread
Salt to sprinkle

Procedure:
1) Preheat oven to 350 degrees.
2) Cut the flatbread to small triangles.

3) Bake them for about 5 to 7 minutes depending on the thickness of flatbread used. Check the crispiness after 5 minutes. Take it out from the oven as it becomes 80% crispy, it will become more crispy when it cools down.

4) Enjoy them with your favorite dips.
Jalapeno Cilantro Hummus
Guacamole

Tahini Paste

Ingredients:

2 Cup - Sesame Seeds
1/4 Cup - Olive Oil

Procedure:
1) Toast the sesame seeds till the color changes to light brown.
2) Grind them in food processor along with olive oil till they come to a smooth paste.
Basic ingredients in making Hummus, Tahini Sauce and other Mediterranean recipes.

Dates Ladoo

           Healthy snacks, inspired by my Sister-in-Law.

Ingredients:

1 Cup - Almonds
1 Cup - Pistachios
1/2 Cup - Cashews
3 1/2 Cup - Dates

Procedure:
1) Chop all the nuts in a food processor
2) Add dates to the chopped nuts and process them in a food processor for about 2 to 3 minutes, till everything binds together.
3) Now ball them to your favorite size.
Note: Raisins, dried figs can also be added along with dates for sweetness. Can also substitute your favorite nuts like pecans, walnuts....

Rajma Masala

Ingredients:
1 Cup - Rajma Beans
2 - Bay Leaves
2 - Cardamon
1 Tsp - Cumin seeds
2 Tbsp - Ginger Garlic Paste
1 - Big Onion (1.5 cup minced)
2 Cup - Tomato Puree
2 Tsp - Coriander Powder
1/4 Tsp - Turmeric Powder
1/2 Tsp - Roasted Cumin Powder
1 Tsp - Chili Powder
1 Tsp - Garam Masala Powder
1 Tsp - Shredded Ginger
1 Tbsp - Minced Mint Leaves
1 Tbsp - Kasoori Methi
2 Tbsp - Oil
2 stem - chopped cilantro
Water as required
Salt as required

Procedure:
1) Soak Rajma for at least 6 hours and pressure cook it to  2-3 whistles.
2) Add oil to the pan, when hot enough season with cumin seeds, bay leaves and cardamon.
3) Add onion, ginger garlic paste, saute till the raw flavors of ginger garlic goes away and onion becomes transparent.
4) Add Tomato puree, coriander powder, turmeric powder, roasted cumin powder, salt and boil them till all the raw flavors of spices are gone.
5) Now add the Garam Masala Powder, Shredded Ginger, Mint Leaves and Kasoori Methi.
6) Sim the stove to low, boil for about 5 min.
7) Garnish with fresh cut cilantro and serve hot with Rice or Roti.

Masala Idli

Ingredients:

20 - Idlis (cubed)
1 Tbsp - Cumin
3 - Green Chili Minced
1 Tsp - Red Chili powder
1/2 Tsp - Turmeric Powder
1 Tsp - Corriander Powder
3/4 Tsp - Garam Masala Powder
1/2 Cup - Onions (Cut lengthwise)
1  - Capsicum (Cut lengthwise)
1 Cup - Shredded Carrot
1/2 Cup - Shredded Cabbage
1 - Tomato
few Curry Leaves for flavor
2 Tbsp - Oil
Salt if required.

Procedure:
1) Preheat oven 350 degrees, toast the cubed idli's for 10 to 15 minutes untill they become crispy.
1) Heat oil in a pan, season it with Cumin.
2) Add onions, capsicum, carrot, cabbage, tomato all together, saute them for a minutes, then add turmeric, red chili powder, corriander and garam masala powder and saute them for couple of minutes till the raw masala smell fades.
3) Add the crispy, cubed idlis and mix them well, close the lid and simmer for couple of minutes.
Goes good with Raita.

Idli Upma

Ingredients:

10 - Idlis (crumbled)
1 Tsp - Mustard
1 Tsp - Urad Dal
1 Tsp - Asafoetida
2 - Green Chilis
2 - Red Chilis
1/2 Tsp - Turmeric Powder
5 - Shallot onions or 1/2 - Red Onions (or any onion of your choice)
few Curry Leaves for flavor
2 Tbsp - Oil
Salt if required.

Procedure:
1) Heat oil in a pan, add mustard, urad dal, asafoetida and chilies. Wait till the mustard splatters.
Then add chopped onions, curry leaves and turmeric powder, saute for couple of minutes.
2) Add the crumbled idli to this seasoning and saute for a minute till they mix well. (check for salt and add if required)
Garnish them with Cilantro and ready to serve as it is.

Tomato Thokku

Ingredients:

10 - Large Tomatoes
2 Inch - Ginger
1 1/2 Tsp - Mustard
1 Tsp - Asafoetida
3 to 4 Tsp - Red Chili Powder
1 Tsp - Turmeric Powder
2 Tbsp - Oil
Salt as required.

Procedure:
1) Peel the ginger and grind them in a blender.
2) Blend tomatoes completely with the skin.
3) Heat oil in a pan, add mustard wait till it splatters, then add asafoetida and ginger paste. Saute for couple of seconds, add the blended tomatoes, turmeric powder, red chilli powder and salt.
4) Allow it to boil then close the lid half way through, simmer it till it becomes thick and oil separates.

Inspired by my friend Sushma. Just replaced Garlic by Ginger.
Can be used as pickle or chutney. Also good with hot rice. Can also be used as instant mix in any gravy.

Peanut Chutney

Ingredients:
1/2 Cup - Peanuts
4-6 - Red Chilies
1 Tsp - Tamarind pulp
1/2 Tsp - Powdered Jaggery/Brown Sugar
3/4 Tsp - Mustard seeds
3/4 Tsp - Cumin
1 Tbsp - Oil for seasoning
few Curry leaves
Salt as required.

Procedure:
1) Dry roast peanuts and red chilies, let them cool.
2) In a blender jar grind peanuts, red chilies, tamarind pulp and salt together. Add enough water in between and grind till it reaches chutney consistency. . Finally at the end add the powered jaggery and blend once.
3) Heat oil in a pan and season it with mustard, cumin and curry leaves.

Honeydew Melon (Roadside Sugarcane Juice)

Ingredients:
1 Cup - Fresh Honeydew Melon Juice (No Water added)
1/2-3/4 Tsp - Fresh Ginger Juice (No Water added)
Few drops - Squeezed Lemon (adjust to taste)
3-5 - Mint Leave
A Pinch - Salt

Procedure:
1) Grind mint leaves with a teaspoon of water
2) Add all the ingredients together.
Tastes more similar to the roadside sugarcane juice. I just loved it.

Gongura Pachadi

Ingredients:
2 Bunch/ 3-4 Cups - Gongura
10 - Red Chillies
5 - Green Chillies
5-6 - Garlic Cloves
3/4 Tsp - Mustard
1 Tbsp - Chopped Onion
1 Tsp - Tamarind Paste
Salt as required (add more to enhance the sourness of Gongura)
Oil for seasoning

Procedure:
1) Heat up a pan with 1 tsp of oil. Add gongura, cloves, chillies and fry the for couple of minutes.
2) Sprinkle some water, close the lid till the gongura leaves and soft and cooked.
3) Allow them to cool. Grind them to smooth paste along with salt and tamarind paste.
4) Heat 2 tsp of oil in a pan. Season with mustard & 1 red chilli, add onions and fry them till all the moisture is absorbed.
5) Add the gongura paste to this seasoning and allow them to cook for about couple of minutes.
Use them as pickle. Best if eaten with plain rice or with yogurt rice.

Orange Sauce

Ingredients:
1 cup - Fresh Orange Juice
1 cup - water
1/2 cup - sugar
3 Tbsp - Cornstarch
a pinch - Salt

Procedure:
1) Mix all ingredients together and boil them till sauce consistency is obtained.

Onion Chutney

Ingredients:
1  - Onion (cubed)
1/2 - Tomato (cubed)
1/2 Inch - Ginger (cubed)
2 or 3 - Dry Red Chilies
1 Tbsp - Channa Dhal
1/2 Tsp - Mustard seeds
1/2 Tsp - Urad Dhal
2 Tsp - Oil
Few Curry Leave
Salt as required

Procedure:
1) Heat 1 Tsp of oil in a pan.
2) Add channa dhal and fry them till the color changes to light brown.
3) Add ginger, onion, tomato, red chilies,salt and fry them for about 3 to 5 min till the raw smell is gone.
4) Allow them to cool and grind them to fine paste. Add salt and water as required.
5) Heat the remaining oil and season it with mustard seeds, urad dhal and curry leaves. Add the seasoning to the Chutney.

Blueberry Syrup

Ingredients:
Blueberry - 1/2 cup
water - 1 cup
Sugar - 1/3 cup
Brown Sugar - 2 Tbsp
Cornstarch - 2 Tbsp

Procedure:
1) Grind blueberry to paste with 1/2 cup water in a blender.
2) Mix the rest of all the ingredients in a saucepan.
3) Boil them for about 3 to 5 mins.
Goes great with pancakes.

Guacamole

Ingredients:
2 - Riped Avocados
2 Tbsp - Finely chopped Onions
1 Tbsp - Finely chopped Tomatoes
2 Tbsp - Finely chopped Cilantro
1 1/2 Tsp - Lemon Juice
3/4 Tsp - Salt
1 - Finely minced Jalapeno

Procedure:
1) Remove the seed from avocado and scoop out avocado from the peel. Smash them nicely.
2) Add rest of all the ingredients and mix well. Add salt as required.
Enjoy them with chips or use them as spread for your favorite bread.

Peanut Chutney

Ingredients:
1/2 Cup - Peanuts
4-6 - Green Chilies
1 Tbsp - Yogurt/Curd
2 Cloves - Garlic
1/4 Tsp - Lemon Juice
3/4 Tsp - Mustard seeds
3/4 Tsp - Cumin
1/4 Tsp - Urad Dhal
1 Tbsp - Oil for seasoning
few Curry leaves
Salt as required.

Procedure:
1) Dry roast peanuts and let them cool.
2) In a blender jar grind peanuts, green chilies, yogurt, garlic, lemon juice and salt together.
3) Heat oil in a pan and season it with mustard, cumin, urad and curry leaves.

Bean Blend Soup

Ingredients:
2 Cup - Mixed blend of beans & lentils (Kidney beans, Black beans, Lima beans, peas, whole moong dhal, channa dhal, balck eyed beans .....)
2 Tsp - Oil
3/4 Cup - Tomato Puree
1 Cup - Vegetable Broth
1 Tsp - Fennel Seeds
1 Tsp - Chili Powder
1/2 - Onion(medium sized)
1/4 Cup - Corn Kernels
1 Tbsp - Finely chopped Cilantro
3 cloves - Garlic (minced)
Salt as required

Procedure:
1) Soak the beans and lentils overnight.
2) Add 3 cups of water, 1 tsp of salt to the beans and pressure cook them for 2 whistle (or) about 15 mins.
3) Cut onions to small cubes.
4) Heat oil in a pan. When oil is warm season it with fennel seeds. Then add garlic,onions, corns together and fry till onion becomes translucent.
5) Add tomato puree, broth, chili powder and let them to boil  for about 5 mins.
6) Add the cooked beans along with the water. Add more salt if required. Boil them for 2-3 mins.

Crunchy Spinach Salad

Ingredients:
1 1/2 Cup - washed Baby Spinach
1/2 - An Apple
2 Tbsp - roasted Edamame or Peanuts
1/2 Tsp - Olive Oil
1/2 Tsp - Lemon Juice
Pepper & Salt as required

Procedure:
1) Chop baby spinach.
2) Remove the skin of apple and cut them into small pieces.
3) Toss spinach, apple, edamame together with olive oil, lemon juice, salt and pepper.

Pancakes with Blueberry Syrup

Ingredients:
1 cup - All purpose flour
1 - Large egg
1/2 Tsp - salt
11/2 Tbsp - Sugar
1 cup - Milk
1 Tsp - Baking Powder
Water - as required

Procedure:
1) Mix all the dry ingredients (flour,sugar,salt,baking powder) together.
2) Whisk egg separately.
3) Add the dry ingredients and milk to the egg and stir well.
4) Add water as required to get the batter consistency.
5) Heat the griddle and pour 1/2 cup of batter, wait till it's cooked flip it over and once done enjoy with your favorite syrup.

Blueberry Syrup Recipes.

Tofu & Peppers

Ingredients:
14 oz - Extra Firm Tofu
1 Tsp(heaped) - Finely grated Ginger
1/2 - Medium sized Onion
1/2 - Red Bell Pepper
3 - Dry Red Chilies
1 1/4 Tsp - Apple Cider Vinegar
1 Tbsp - Tomato Ketchup
3 - 4 Drops - Soy Sauce
1 Tsp - Chili Flakes
1/2 Tsp - Salt
Oil for frying

Procedure:
1) Remove excess moist from tofu. Cut them to 1 inch pieces. Shallow fry or pan fry them.
2) Cut onions and bell peppers lengthwise about 1/4 inch thick.
3) Heat 1 Tbsp oil in a pan on high flame. Add red chilies, ginger and saute them together.
4) Immediately add onions, bell peppers and tofu together.
5) Add the vinegar, ketchup, soy sauce, salt and chili flakes.
6) Stir fry them for 2-3 minutes.

Tofu Patties

Ingredients:
4 oz - Tofu
1 1/2 cup - Cooked Brown Rice
1/4 cup - Onion (minced)
2 - Carrots (grated)
3 Tbsp - Corn Kernels (heaped)
2 Tsp - Taco Seasoning
2 cloves - Garlic (minced)
1 Tbsp & 1 Tsp - Oil
Salt as required (about 1 Tsp)

Procedure:
1) Heat 1 Tsp of oil in a pan. Add garlic, onion, carrots, corn and salt together. Saute them for 2 mins. Add taco seasoning and saute for 1 min.
2) Remove the extra moisture from tofu. In a bowl smash the brown rice, tofu, salt and sauteed veges together.
3) Divide them to 5 big balls. Pat them to patties.
4) Heat 1 Tbsp of oil in a non-stick pan and pan fry the patties in medium flame for about 5 mins on each side or until it reaches the golden brown color.
5) Grill it (optional) and server them with any favorite sandwich bread.

Instant & Healthy Quinoa Pulao

Ingredients:
1 Cup - Quinoa
1 Cup - Mixed Frozen Vegetables
1/4 Cup - Raisins
1 Tbsp - Oil
1 1/2 Tsp - Cumin
1/2 Tsp - Chili Powder
1/2 Tsp - Pulao/Garam Masala

Procedure:
1) Cook quinoa as per package instruction and let them cool.
2) Heat oil in a pan. When it is hot, season with cumin seeds. Then add the raisins and fry them till everything bulges. Be careful not to burn them.
3) Now add chili powder, garam masala, salt and frozen vegetables. Fry them for 2 - 3 mins till the vegetables become soft and tender.
4) Add quinoa and mix them well with the vegetables for about 2 mins.
5) Serve them with raita or chips.
Note: Same recipe can be used with rice instead of quinoa.

Orange Pulav

Ingredients:
1 Cup - uncooked Basmathi Rice
1/2 Cup - lengthwise cut Onion
1/2 Cup - Frozen Peas
15 - 20 - Mint Leaves
2 - Green Chilies
1 Tsp - Ginger Garlic Paste
3 - Clove
1 inch - Cinnamon
2 - Bay Leaves
1 Cup - Fresh Orange Juice
1/2 Cup - Coconut milk
1/2 Cup - Water
2 Tbsp - cut Cilantro
4 Tbsp - Oil
Salt as required

Procedure:
1) Heat oil in the pan. Season it with cloves, cinnamon and bay leaves.
2) Add onions, green chilies and ginger-garlic paste. Fry them till onion becomes translucent.
3) Add the mint leaves and green peas and fry them for a minute.
4) Wash the rice and add them to the pan and fry them for a minute.
5) Now add required salt, orange juice, coconut milk and water. Stir them and close the lid. Cook them in med-high for about 5 mins.
6) Now bring the stove to med-low for about 10 mins or still they are cooked completely.
7) Garnish them with cut cilantro and enjoy them with spicy gravy.

Bottle Gourd Pulissery

Ingredients:
21/2 Cup - Bottle Gourd
1 - 11/2 Cup - Water
11/2 Cup - Yogurt/Curd
1 Tsp - Turmeric Powder
Salt as required

To Grind:
1 Tbsp - Coconut
1 Tsp - Cumin (Dry Roasted)
1 Tsp - Coriander (Dry Roasted)
2 - Green Chilies

For Seasoning:
1 Tsp - Grated Ginger
2 Tsp - Onion
1/2 Tsp - Mustard
2 - Red Chilies
1 Pinch - Hing
1 Pinch - Fenugreek
Few Curry Leaves

Procedure:
1) Peel the skin and cut them to small cubes. Pour just enough water, add turmeric powder and boil them till the bottle gourd is cooked and soft.
2) Add the ground mixture and bring them to boil.
3) Now add the beaten yogurt and salt. Switch off the stove as soon as it started boiling. Too much of boiling will curdle the gravy.
4) Now add the seasoning and serve it hot with rice.
Note: Seasoning with coconut oil gives very good flavor.

Bagara Baingan (Traditional Andhra Recipe)

Ingredients:
15 nos - small & tender brinjals
2 1/2 Cups - Onions (Finely Chopped as seen in the Picture)
1/2 Cup - Peanuts
2 Tbsp - Sesame seeds
2 Tsp - Poppy seeds
2 Tsp - Coriander seeds
1 Tsp - Cumin seeds
2 inch - Cinnamon stick
2 Tbsp - grated or dried Coconut
2 inch piece - Ginger
10 - Garlic cloves (6-8 if the cloves are big)
1/2 Tsp - Turmeric powder
1 Tsp - Red chilli powder
2 Tsp - Jaggery, grated
Tamarind pulp from a lemon sized tamarind ball
2 Tbsp - Oil
10 - Curry leaves
Salt as Required

Serves 10 - 12 people

Procedure:
1) Wash the brinjal and slit them into 4 stopping an inch before you get to the stem end.
2) Heat up a pan and dry roast the peanuts, sesame seeds, poppy seeds, coriander, cumin seeds, grated coconut and cinnamon stick separately one after the other in medium flame till they are evenly browned. Allow them to cool for a few minutes.
3) Heat up a clean pan with a tablespoon of oil and fry onions with salt till the moisture is absorbed completely.
4) Once all the roasted and fried items are cooled, grind them together to a fine thick paste along with 3/4th of the cooked onions, ginger, garlic, tamarind extract, turmeric powder and a little water to help the blending process.
5) Stuff about a teaspoon of the paste into the slits of the brinjal carefully.
6) Heat the remaining oil in a deep saucepan, sauté the curry leaves and carefully add the stuffed brinjals to the pan. Cover the pan and let them cook for about 10 mins, until they soften. Rotate them every few minutes so they cook evenly.
7) Reduce the stove to medium, add the rest of the masala paste and red chilli powder. Dilute them with water to form a thin gravy and add salt to taste.
8 ) Cook on medium heat until the eggplants are cooked through and the oil starts to separate from the masala and collect around the edges.
9) Serve warm with mild jeera rice, pulao or phulka.

Asparagus in Green Gravy

Ingredients:
2 cup - Asparagus cut about an inch
1/2 cup - sliced Olives
11/2 Tsp - Fennel Seeds
1 Tbsp - finely minced Garlic
1 cup - Coconut milk
1 Tsp - Lemon juice
3 - Green Chillies
11/2 cup - cubed Onion
1/2 - Tomato
2 - Cardamom
1 Tbsp - Kasuri Methi
1/3 cup - Cilantro
3 Tbsp - Olive Oil or Vegetable Oil
salt as required.

Procedure:
1) Heat a pan with 1 tbsp oil.
2) Fry onions, tomatoes, cardamom together until the raw flavor goes. Now add salt, cilantro and kasuri methi and fry for a min. Allow them to cool and grind them to thick paste.
3) Heat the same pan with rest of oil. Add fennel seeds and minced garlic, fry them till the color of garlic turns golden brown.
4) Add asparagus, salt and close the lid  in medium heat till the asparagus is half cooked. Sprinkle water in between if required. Now add the olives and fry them for a min.
5) Add the ground paste with water,salt and boil them in medium heat for about 5 mins. (Add water for your required consistency of the gravy).
6) Add the coconut milk and bring it to boil for a min.
7) Finally switch off the stove and add the lemon juice. Garnish them with cut cilantro's.
Goes very good with Roti's and Paratha's.

Malai Mutter Methi

Ingredients:
1 1/2 Cup - Methi
1 Cup - Frozen Peas
3/4 Cup - cubed Onions
1/4 Inch - Cinnamon
2 to 3 - Green Chilies
1/2 inch - Ginger
3-4 - Pepper
1- Cardamon
2 1/2 Tsp - Cumin seeds
2 Tsp - Coriander seeds
a pinch - Turmeric Powder
1/2 Tbsp - Sugar
Salt as required
Oil for seasoning
1 1/2 Cup - Milk
2 Tbsp - Heavy Whipping Cream/Fresh Cream
Cilantro for garnishing

Procedure:
1) Dry roast 2 tsp of cumin and coriander seeds, grind them to fine powder.
2) Grind onions, cinnamon, green chilies, ginger, pepper, cardamon together to smooth paste.
3) Heat oil in a pan and add the remaining cumin seeds. Allow them to splutter.
4) Add the ground paste and keep frying them till the raw flavor is gone.
5) Add the Methi leaves, peas, turmeric powder, cumin & corriander powder, salt and fry them till the methi leaves are cooked.Sprinkle water if required.
6) Add the milk mix them well to form a gravy. When the milk is about to boil add the cream.
7) Bring them to boil and immediately switch off the stove.
Garnish with cilantro and serve them hot with Rotis or Parathas

Okra Masala

Ingredients:
3 1/2 Cup - Okra (cut to 1/2inch)
2 Cup - Onion (cubed to 1/2inch)
1 Cup - Peanuts
1 Tsp - Mustard
1 Tsp - Urad Dhal
1/2 Tsp - Cumin
1 1/2 Tsp - Chili Powder
2 Tsp - Curry Powder
2 Tbsp - Oil
Salt as required

Procedure:
1) Heat oil in a wide pan. Add mustard, urad dhal, cumin and allow them to splutter.
2) Add peanuts and fry them for a minute.
3) Increase the stove to high flame. Add onion and okra together. Add chili powder, curry powder, salt, mix them and saute them for couple of minutes.
4) Reduce the flame to medium flame and close the pan with a lid. Leave them for about 15 mins. Stir them in between every 5 mins.
5) Once okra is cooked, keep it high flame for 2 mins and switch off the stove.
6) Serve it with roti or seasoned yogurt rice.

Kadai Paneer

Ingredients:
7 Oz - Paneer
1/2 - Red Capsicum
1/2 - Green Capsicum
1 - Onion
3/4 Cup - Tomato Puree
1 Tsp - Ginger Garlic Paste
3 Tbsp - Oil
10 - 15 - Cashews (slit lengthwise)
1 Tsp - Garam Masala Powder
1 1/2 Tsp - Coriander Powder
1/2 Tsp - Chilli Powder
1/2 Tsp - Sugar
1 Tsp - Cumin
Chopped Cilantro for garnishing
Salt to Taste

Procedure:
1) Cut onions & capsicums to 1 inch pieces lengthwise.
2) Cut paneer to 1 inch pieces and pan fry them with a Tbsp of oil.
3) In same pan add 1 Tbsp of oil. When hot fry cashews till golden brown and to this add onions and capsicum, saute them for couple of minute.
4) Add garam masala, coriander and chili powder with salt and saute them in high flame till the raw smell goes. (Onions and Capsicum should be crunchy). Remove the pan from stove and set it aside.
5) In a different pan add remaining oil. When oil is hot season it with cumin seed. Add ginger garlic paste and saute for a min.
6) Add tomato puree, salt and a pinch of chili powder and fried paneer.
7) Allow them to boil for about 5 - 7 mins. Now add the onion capsicum mixture. Mix them well and add sugar to this thick gravy. Bring them to boil and switch off the stove.
8) Garnish them with Cilantro.Serve them hot with roti or Naan.

Crispy Baked Cauliflower

Ingredients:
1 - Big Cauliflower
1 Tsp - Salt
1 Tsp - Coriander Powder (Heaped)
1 Tsp - Garam Masala
1 - Dry Red Chili
1/2 Tsp - Chili Powder
2 Tbsp - Oil
5 - Curry Leaves
1/2 Tsp - Mustard seeds
3/4 Tsp - Fennel seeds
1/4 Tsp - Lemon Juice

Procedure:
1) Preheat the oven to 350 degrees and then change to 300 degrees.
2) Cut cauliflower to small florets.
3) Heat oil in a wide pan. Season with mustard seeds, fennel seeds, curry leaves and dry red chili.
4) Add cauliflower and saute with salt, coriander powder, garam masala, chili powder. Saute them for a min till all the spices are well coated on all florets. Finally add the lemon juice.
5) Spread them in a baking pan. Bake them to 300 degrees for 20 - 25 mins. Check if they are cooked.
6) Change them to Broil for 2-3 mins. Remove them immediately and then enjoy!!!

Beans Fry

Ingredients:
4 Cup - Cut Beans (refer procedure)
3 Tsp - Crushed Garlic
1/2 Cup - Thinly cut Onions
1/2 - 3/4 Tsp - Chili Powder
1/4 Tsp - Turmeric Powder
Salt as required
1 Tsp - Mustard
1 Tsp - Cumin
1/2 Tsp - Urad Dal
A pinch - Hing
1 Tbsp - Oil
1 Tbsp - Fresh grated Coconut (Optional)

Procedure:
1) Cut the beans into 4 longitudinally and cut them across about an inch.
2) Heat the oil in a pan. Season it with mustard, cumin, urad dhal and hing.
3) Add onions and fry them till it becomes transparent.
3) Now add beans, chili powder, turmeric, salt mix them well and close the lid. Cook them in medium flame. Stir them in between, sprinkle water if required.
4) Cook them for about 15 - 20 mins or till the beans are well cooked & soft.
5) Garnish with fresh grated coconut and serve with hot rotis or plain rice or Curd rice.

Ridge Gourd Chappathi

Ingredients:
2 - Medium sized Ridge Gourd
1 - Jalapeno
1 Tbsp - Channa Dal
1/8 Cup - Mint leaves
1/8 Cup - Cilantro
2 - 2 1/2 Cup - Atta
1/2 Tbsp - Oil
Water as required
Salt as required

Procedure:
1) Peel the skin of ridge gourd and cut them to small pieces. Cut jalapeno to small pieces.
2) Heat oil in a pan and fry channa dhal till the color changes.
3) Add the jalapeno, ridge gourd. Fry them till ridge gourd is cooked. Now add mint leaves and cilantro. Fry them for a minute. Allow them to cool, add salt and grind to smooth paste. (don't have to add water)
4) Add the Atta flour to this paste and knead them to soft dough by just adding enough water (about 1/4 - 1/2 cup). 5) Divide them to small balls.  Dip the ball to dry flour and roll them into thin disc. Dip the roti into dry flour as necessary to avoid sticking to the rolling surface.
6) Heat up the griddle. When the griddle is really hot, rub off excess flour from the roti and place it onto the hot griddle.
7) Flip to the other side once you see bubbles appear on the surface. Wait till the second side is cooked. Spray a little cooking spray at the end. Stack them & wrap it with Aluminium foil or keep them in air tight container to keep them soft.
Note: If cooking spray is not available add few drops of cooking oil on both the sides while cooking them in the griddle.

Javvarisi Upma (Sabudana khichdi)

Ingredients:
1 Cup - Javvarisi
1/4 Cup - Peanuts
1/4 Cup - Chopped Onions
2 - Green Chilies
1/2 Tsp - Mustard
1/2 Tsp - Cumin
1 Tbsp - Shredded Coconut
Oil for Seasoning
Chopped Cilantro for Garnish
Salt as required.

Procedure:
1) Soak javvarisi for about 6 hrs with 2 1/2 cups of water.
2) Heat oil in a pan and season it with mustard and cumin.
3) Add chilies and peanuts, fry till the peanuts turn golden brown.
4) Add onions, salt and fry them for couple of minutes.
5) Add Javvarisi, mix them well, reduce the flame to medium and keep mixing till Javvarisi becomes glossy.
6) Switch off the stove, mix it with shredded coconut and cilantro.
Option: Add 1/4 cup chopped potato and fry them after onions till it is cooked.

Ragi Idli & Dosa

Ingredients:
1 Cup - Urad Dhal
4 Cup - Ragi Flour
Salt - 5 Tsp
Water as required

Procedure:
1) Soak urad dhal with enough water for at least 4 hours.
2) Grind urad dhal in mixer or grinder to a smooth paste with enough water to get Idli/pancake batter consistency.
3) Mix ragi flour separately with water to get idli/pancake batter consistency.
4) Mix both urad and ragi batter together with enough salt.
5) Leave them overnight to ferment and make idlis (Steam cook them in Idli moulds) or dosas (spread them in hot griddle like pancakes).

Vermicelli Puliyogare

Ingredients:
1 1/2 Cup - Vermicelli
3 Cup - Water

1/4 Cup - Gingelly oil/sesame oil
2 Pinch - Hing/asafoetida
3 Tbsp - Roasted Peanuts
4 - Dry red chilies (broken into small pieces)
1/2 Tsp - Chopped Ginger (Optional)
1 Tsp - Mustard seeds
1 Tbsp - Channa dhal
1 Stem - Curry leaves
1/2 Tsp - Turmeric

Dry Roast & Grind:
1 Tbsp - Sesame seeds
2 Tsp - Coriander seeds
2-3 - Dry Chilli
1/8 Tsp - Fenugreek

Procedure:
1) Dry roast the vermicelli. Boil 3 cups water and add vermicelli. Once the vermicelli is cooked, drain the excess water if any and cool them.
2) Heat the oil in a pan. Add hing and other seasoning ingredients. Once you hear the cracking sound, pour the tamarind juice. Add salt as required.
3) Boil them until the oil starts to float in top and the mixture is thick.
4) Add required spice powder to the paste. Mix the paste with vermicelli. Add more or less paste for your taste.

Cracked Wheat & Oats Idli

Ingredients:
1 Cup - Cracked Wheat
1 Cup - Old Fashioned Oats
1 - Carrot (grated)
1 Tsp - Mustard seeds
2 Tsp - Channa Dhal
1/2 Tsp - Asafoetida
1-2 - Green Chilies (finely chopped)
3 Tsp - Chopped Cilantro
1 Cup - Yogurt
2 Tsp - ENO Salt
2 Tsp - Oil
water as required
Salt as required
25-30 - Half Cashews (optional)

Procedure:
1) Fry cashews in ghee or oil and keep separately.
2) Dry roast cracked wheat and oats separately. Pulse them together in a blender.
3) Heat oil in a pan. When hot add the mustard seeds and allow it to splutter.
Add green chilies, channa dhal and asafoetida. Fry them till the dhal changes to golden brown. Add carrot and fry for about 2 mins till the moist in the carrot is absorbed.
4) Now add the pulsed wheat and oats. Fry for a minute. Allow them to cool.
5) Add yogurt, cilantro, eno salt to this mixture. Add enough water to bring it to dosa or pancake consistency. Let them rest for 15 mins.
6) After 15 mins the batter becomes little thick. Add more water to bring back to idli consistency.
7) Add cashews in each idli molds. Spoon the batter into the molds. Steam cook the for about 20 - 25 mins.
8) Let them cool down a little bit before removing them from molds. Serve with spicy chutney.

Chili Paratha

Ingredients:
10 - Malabar Paratha
1 Cup - Cubed Onions
1 Cup - Cubed Capsicum
1/2 Cup - Cooked Garbanzo Beans
2 Tsp - Ginger Garlic Paste
1/4 Cup - Tomato Puree
2 - Green Chilies (Slit them to two)
1/4 Tsp - Red Chili Powder
1 Tsp - Garam Masala
1 1/2 Tsp - Coriander Powder
1 Tsp - Chaat Masala
1 Tbsp - Oil
Salt as Required

Procedure:
1) Thaw and cut the malabar paratha to 1 inch pieces.
2) Heat oil in a pan. Add green chilies and ginger garlic paste. Fry them till the ginger garlic paste turns to golden brown.
3) Add onions, capsicum, beans, chili powder, garam masala, coriander powder, salt and fry them in high flame for 2-3 mins.
4) Add tomato puree and stir them for couple of mins till the raw flavor of tomato is gone.
5) Add chaat masala and paratha pieces. Mix them well.
6) Now Reduce the flame, close the lid and allow them to cook for 3 mins.
7) Serve them hot with Raitha.

Healthy Quinoa Dosai

Ingredients:
1 Cup - Quinoa
1/2 Cup - Rava
1 Inch - Ginger
1 - Tomato
1 Tsp - Mustard
1 Tsp - Cumin
3 Tbsp - Chopped Onions
1 Tbsp - Minced Cilantro
2 - Green Chilies finely minced (Optional)
2 Tsp - Oil
Water as required
Salt as required

Procedure:
1) Soak quinoa for 2 hours.
2) Grind quinoa, tomato, ginger to smooth paste with enough water.
3) Add rava to this paste. Add enough water to get the dosa/pancake batter consistency.
4) Heat oil in a pan and season it with mustards, cumin and green chilies. Add onion and fry till the color changes. Add this to the batter along with cut cilantro and enough salt.
5) Heat up a griddle. Pour the batter using a ladle and spread them in circular motion by sweeping the ladle. Wait till it is cooked. Flip them and wait till the other side is cooked.
Enjoy them with you favorite Chutney.

Eggplant & Mango Wrap

Ingredients:
1 - Medium Eggplant
1 - Large Raw Mango
1/2 Cup - Shallot Onions
1/2 Tsp - Cumin seeds
1/4 Tsp - Chili Powder
1/4 Tsp - Curry Powder
2 Pinch - Chaat Masala
2 Tsp - Oil
Salt as required
5-8 Tbsp - Cilantro paste/Cilantro Hummus
5-10 - Rotis or Tortillas or Pita bread

Procedure:
1) Cut eggplant & mango into 1/2 inch cubes.
2) Heat oil in pan, season it with cumin seeds.
3) Add chopped shallot onions, eggplant, salt, chili powder, curry powder and fry till the eggplant is cooked and soft.
4) Now add the mango, mix them well with the spices. Switch of the stove once mixed well.
Note: Mango should be crunchy.
5) For Wrap: Spread the hummus or cilantro paste on one side of the bread. Scoop the filling in the center of the bread, wrap it up and enjoy healthy meal :)

Medhu Vadai

Ingredients:
Makes around 15 - 20
1 Cup - Urad Dhal
1 1/2 Inch - Ginger
3 -4 - Green Chilies
few Curry Leaves or Chopped Cilantro
Salt as required
1/4 Cup - Copped Onions (optional)
1/2 Cup - Grated Carrots (optional)
Oil for frying

Procedure:
1) Soak Urad dhal in water for at least 2 to 3 hours.
2) Grind urad dhal, green chilies and ginger to fine paste without adding water. Just sprinkle some water now and then if the mixer gets stuck. I use my Ultra wet grinder.
3) Add salt, copped onions, carrots and curry leaves/cilantro, mix them well.
4) Divide them into small lemon sized balls. Dip your hand in cold water, keep the ball in your palm, flatten a little bit, make a hole in the middle and put it into hot oil.
5) Deep fry it and serve with your favorite chutney.

Aloo Bonda

Ingredients:

For Filling:
4 - Potatoes
1/2 Cup - Onions, chopped finely
1 - Green Chili, chopped finely
1/4 Cup - Cilantro, finely chopped
1 1/2 Tsp - Ginger finely grated
1 Tsp - turmeric
1/2 Tsp - Chili powder
Salt as required

For Outer Layer:
2 Cups - Besan flour
1/4 Tsp - Chili Powder
A pinch Baking Soda
Salt as required
Oil for frying

Procedure:
1) Boil potato with a tsp of salt and smash them completely.
2) Heat up a pan with 2 Tsp of oil. Add green chili, ginger, turmeric, onion and fry them till the onion becomes transparent.
3) Mix the onion mixture to the mashed potato with extra salt if required.
4) In a bowl add besan flour, salt, chili powder, baking soda and water and mix them to dosa/pancake batter consistency.
5) Heat up oil in a kadai for frying. Make small balls of potato filling, dip them into besan batter and deep fry them once the oil is really heated up.
Best if served with Coconut Chutney.

Mysore Bonda

Ingredients:
4 Cup - All Purpose Flour
1 Cup - Rice Flour
1 Cup - Yogurt/Curd
2 Tbsp - Sour Cream
2 pinch - Baking Soda
2 Tbsp - Oil
1/2 Cup - Minced Onion (Optional)
5-6 - Minced Green Chilies (Optional)
2 Tbsp - Chopped Cilantro (Optional)
Salt as required
Water as required
Oil for frying

Procedure:
1) In a large bowl mix all the above ingredient except baking soda & oil used for frying.
2) Add just enough water to get a Idli batter or pancake consistency. Let them rest for at least 4 hours.
3) Heat the oil. Just before frying add the baking soda to the batter. Drop the batter with a spoon or with your fingers into the oil ,fry until golden brown in a medium flame. Blot them with a paper towel. Enjoy them with spicy peanut chutney.
Note: The white plate bondas are with onion, chilis & cilantro. The bondas in black plate are plain version.

Spicy Tangy & Sweet Asparagus Fritters

Ingredients:
15 - Asparagus
3 Tbsp - Cornstarch
3 Tbsp - All Purpose Flour
2 Tbsp - Tomato Ketchup
1 Tsp - Ginger Garlic Paste
2 Tsp - Chili Powder
about 1/4 cup - Water (as required)
1 Tbsp - Milk (Optional)
1 Cup - K-Special strawberry Cornflakes
1 Tsp - Garlic Salt
2 Tsp - Italian Seasoning
Salt as required

Procedure:
1) Select tender asparagus or discard the hard part of them. Microwave them in water for about 5 mins. Strain them and blot them with a paper towel to make them dry.
2) Mix cornstarch, flour, chili powder, ginger garlic paste, ketchup, milk, salt with water to a thin consistency.
3) Grind the K-Special cornflakes to fine crumbs. Mix garlic salt & Italian seasoning to this. Also add a pinch of salt.
4) Heat up the oil in a pan. Dip asparagus first in the spicy mixture then roll them into crumbs and deep fry or shallow fry them.

Note: To bake them preheat the oven to 400 degrees, spray some cooking oil on top of the coated asparagus and bake them for about 15 - 20 mins. (check them in between). In this case the 1st step can be skipped.

Warm Homemade Baklava

Ingredients:
For Pastry:
1 pack - Philo Dough
1 Cup - Sweet Cream Butter melted
1 1/2 Cups - Nuts of your choice (Finely Chopped)
1/8 Cup - Sugar
1/8 Tsp - Cloves Powder
1/8 Tsp - Cinnamon Powder

For Syrup:
1 1/2 Cup - Sugar
1 Cup - water
1/2 Cup - Honey
2 Tbsp - Lemon juice
1 Tbsp - Rose Water
ground pistachio to decorate

Procedure:
For Syrup:
1) Add water, sugar, lemon juice, rose water in a pan and boil them to form a syrup.
2) Add the honey mix them well and simmer the stove for 2 minutes.
 (should be of maple syrup consistency)

For Baklava:
1) Preheat the oven to 350 degrees. Bring the philo dough to room temperature. Grease 13x9 inch pan with butter.
2) Mix nuts, cloves, cinnamon and sugar in a bowl.
3) Place one layer of philo dough. Brush them with the melted butter. Add 3 or 4 more layers of philo dough, brushing each layer with the melted butter.
4) Add the nuts mixture and repeat 4 more layers on top as mentioned in step (3). Cut the pastry into any shape, most commonly squares or diamond shape.
5) Place in oven and cook for 30-45 minutes or until golden brown.
6) Drizzle the warm syrup on the pastry (Pastry shouldn't be too hot or cold. It should be warm). Syrup should be just enough to soak the baklava pieces. Cool completely before serving. Top each piece with ground pistachio.

(Note:
* Any pan can be used. Just make sure you cut or fold the philo dough to the size of the pan you use.

* For making cylindrical shaped baklava, brush two layers of philo dough, add the nut mixture along the length of the sheet and tightly roll them. Cut them into pieces and bake)

Mango Cheesecake (Eggless)

Mango Cheesecake (Eggless, Bakeless)

Ingredients:
Base
200 Gms - Digestive Biscuits(crumbed)
6 Tbsp - Butter(melted)
2 Tsp - Hot Water

Cheesecake Filling
1 Tbsp - Gelatine
1/4 Cup, 2 Tbsp - Water
340 Gms - Philadelphia Cream Cheese (softened at room temperature)
1/2 Cup - Sugar
1 Tsp - vanilla essence (optional)
Lemon juice from 1 lemon
1 1/2 Cup - Mango Pulp
1/2 Cup - Small chunks of Mango
200 ML - Whipping Cream

Glaze Topping
3/2 Cup - Mango Pulp
1/4 Cup, 2 Tbsp - Water
1 Tbsp - Gelatine

Procedure:
Base
1) Pulse the biscuits to get fine crumbs.
2) Mix the melted butter and hot water to the crumbs.
3) Press into base of 9x9 springform tin.
4) Set them in freezer for 15 min or in refrigerator for 30 min.

Cheesecake Filling
1) Dissolve the gelatine in 2 Tbsp water till it is soft. Boil the rest 1/4 cup water, switch off the stove, dissolve the softened gelatine into the hot water and stir well.
2) Beat the softened cream cheese until smooth.
3) Gradually add the sugar, dissolved gelatine, vanilla essence, lemon juice and mango pulp. Blend well.
4) Beat the whipping cream until just stiff.
5) Fold in cream and mango chunks into cheese mixture.
6) Pour into prepared crumb crust. Refrigerate until firm (4-5 hrs in refrigerator, 1-11/2 hrs in freezer).

Glaze Topping
1) Dissolve the gelatine in 2 Tbsp water till it is soft. Boil the rest 1/4 cup water, switch off the stove, dissolve the softened gelatine into the hot water and stir well.
2) Add the dissolved gelatine into the mango pulp and mix well.
3) Pour on top of the cheese filling and let in set in the refrigerator for at least 5 hrs.

Note:
1) Best with fresh mangoes. Make sure the pulp for glaze is smooth.
2) It is better if it is kept in refrigerator to set.
3) Make sure the cheese filling is set completely before pouring the glaze topping.
4) Before removing side of springform, loosen the sides with knife, make sure it is loosened till the bottom crust.

Unniyappam

Unniyappam

Ingredients:
2 Cups - Raw Rice
3 -4  - Ripe Bananas
2 Cup - Jaggery (more or less as to taste)
1/2 Tsp - Sesame Seeds
1/2 Cup - Milk
1/2 Cup - Coconut bits/Grated Coconut
3-4 - Cardamom
1 Pinch - Salt
1/8 Tsp - Baking Soda
Coconut Oil or Ghee for frying
Water as required

Procedure:
1) Soak rice in water for about 3-4 hours.
2) Melt jaggery with 1/2 cup of hot water. Strain to take out any impurities and cool the syrup.
3) Drain the water from the rice and grind the rice to a smooth batter using the jaggery syrup and milk. If the batter is thick then add enough water to get dosa batter consistency.
4) Add chopped bananas, cardamon seeds to the batter and grind everything together  to a smooth nice batter.
5) Fry the coconut bits/grated cocnut in 2 tsp of ghee till it become light brown in colour and now add sesame, fry. Add this to the batter and mix well.
6)  Keep this batter for 1-2 hour  in a tight container. In the meantime if the batter has thicken up add milk to make it again to a dosa batter consistency. Add baking soda and mix well.
7) Place the pancake puffs pan/Unniyappam pan on the stove and pour equal amounts of ghee and coconut oil (about a tbsp of each) into each molds . Each molds should be half full.
8) When oil is hot reduce the flame to medium and pour half ladlefuls of batter into each rounds (the molds should be 3/4th full with batter).
9) Allow the appams to cook and rise. Once cooked, the sides will detach from the pan. Now turn the unniyappam to cook on the other side to a golden color. Once they are cooked on both sides remove them from pan using tongs.
10) Drain well on paper towels and repeat the same process to make the rest of the appams.
Cool them to room temperature. Serve and Enjoy!

Note: Even if you have a nonstick pan, it tastes good with the mentioned amount of ghee & oil.