pickle

Instant mango pickle:

• raw mango-2 medium
• methi/fenugreek seeds-1/4 tsp
• jeera/cumin seeds-1 1/4 tsp
• mustard  seeds-1 1/2 tsp
• salt
• Kashmiri red chilli powder-2 1/2-3 tsp
• curry leaves- 2sprigs
• mustard oil-5-6 tbsp.
• hing/asafoteida powder -pinch
• mustard seeds for  tadka-1/2 tsp

slice and chop mangoes into bite size small pieces
then lightly roast cumin mustard and methi seeds  until mustard slightly crackle ,may be about 3mins on medium heat.
take out of heat and cool, then grind it to powder with a blender or mortar and pestle.
heat up a pan add mustard oil  ,mustard seeds and curry leaves when mustard crackle add hing take off heat now add red chilli powder mix for abt 10 seconds then add the ground powder ,salt and mango chopped  mix well check for salt add if necessary after an hour fill it to a jar and keep it in a cool dry place for 24 hours then you can refrigerate it for a long time

tips:sometimes when you taste the pickle the day you make salt seems perfect once the mango pieces soak the salt in ( a day later)- so you need to check salt and add ,don't forget to mix it well.
refrigeration of this pickle the next day helps it from getting mushy and the mango pieces stay as it is for a very long time

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Quick tomato pickle:

•  tomatos big-5-6 cut into halves
• garlic cloves chopped-5-6
• tamarind -1/2 lemon size soaked in little warm water
• mustard seeds-1/2 tsp
• cumin seeds-1/2 tsp
• hing/asafoteida-2 pinch
• salt
• curry leaves chopped-15 leaves
• fenugreek seeds-slightly roasted and crushed coarsely-1/4tsp
• red chilli powder-1/2 to 3/4 tsp
• sugar - 2 pinch
• oil- sesame  or mustard-5 to 6 tbsp. or more

blend tamarind ,tomato, red chilli powder ,sugar asafoteida and salt to a paste(its ok if ther are tiny chunks of tamatos here and there)keep aside

in a pan add oil   ,chopped garlic,curry leaves, cumin seeds and mustard seeds sauté, when the mustard crackles(do not brown the garlic) add the tomato mixture cook untill the mixture thickens  completely and becomes a blob(thick paste)and oil seperates  add roasted fenugreek crushed mix(check for salt) .

cool and transfer it to a airtight jar and keep it in a cool dry place for few hours . you can use it  immedeatly or you can  store in refrigerator for a long time

tips:stay away as you cook the tomato mixture as it splutters and gets messy
you can also add the asafoteida later when your adding crushed fenugreek.for a prominenet asafoteida flavour

pastas

Pasta with creamy tomato sauce:

• pasta-macaroni,fusilli,rottini,elbows -preffered
• for the sauce:
• tomato-3 pureed
• grated parmesan cheese-1 tbsp.
• tomato ketchup-2tsp
• vinegar-1/2 to 3/4  tsp
• olive oil/veg oil-2tsp
• sugar 1-1 1/2 tsp
• salt
• oregano.basil,thyme-3/4tsp
• pepper powder-1/2 tsp
• for pasta:
• mint leaves chopped-1 tsp
• fresh cream/heavy cream-2 tbsp.
• salt
• egg-1
• ginger garlic paste-1 1/2 tsp
• mushroom chopped -button/baby portabella-4-5
• baby corn-finely chopped
• butter-1tsp
• oil-2tsp

for sauce: first heat oil in a pan add pureed tomato,tomato ketchup,dry herbs,pepper powder ,sugar, cook on low until thick and oil shows up on sides,then add grated parmesan cheese.
cook pasta (add salt to the water and a tsp of oil )then drain the water
then in another pan heat oil and butter add chopped mushroom and baby corn fry  for 6-8 mins then add ginger garlic paste  fry for 2 mins then break egg and leave until it starts to turn white then mix(like scrambled eggs)mix well then add the prepared sauce as desired then add heavy cream cook for 2 mins, check for salt serve and garnish with chopped mint leaves

tips: you can use fresh/frozen green peas,bell peppers, zucchini
check for salt before  you add it lastly coz pasta,  sauce and parmesan cheese has salt so just add enough for veggies

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Tomato,chcicken and herb pasta:

• tomato-4 large
•  green bellpepper-half of one 
• onion finely chopped-1 small
• garlic cloves-8-9 chopped
• chilli flakes-1/2tsp
• pepper powder-1/4 to 1/2tsp
• butter-2 1/2 tbsp
• tomato sauce/ketchup-2 -3 tbsp
• oil-2tsp
• dry basil-1/2tsp
• dry oregano-1/4tsp
• dry parsley-1/2tsp
• chicken- 2-3 big pieces
• rottini/fusili pasta and elbow pasta
• salt

firstly boil chicken with some salt then shred and keep aside

cook pasta with some salt then strain the water and keep aside

make small gashes on the tomatos immerse them in boiling water along with bellpepper boil for 1-2 mins or untill the skin of the tomatoes shrink and slightly peel off

 cool it and blend them together into a fine paste

heatup a pan add oil and butter when it  melts on low heat add garlic and onion chopped fry for 1-2 mins then add chilli flakes and saute for few seconds then add the tomato and bellpepper puree and also add the dry herbs cook untill its thick and the mixture is cooked add pepper powder and tomato ketchup mix well

  then add the cooked pasta and shredded chicken mix well  and serve hot

tips: use ripe red tomatoes ,it will give this dish  a good colour .dispite  adding green bellpepepper

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Speghetti with chicken and egg:

• speghetti- 1/2 pack
• chicken breast - 1 chopped into small bite size cubes
• eggs-2
• chopped garlic- 1 tbsp
• onion- 1 small
• chilli flakes- 3/4 tsp
• pepper powder- 1/4 to 1/2 tsp
• tomato -2 
• tomato sauce- 3tbsp
• walnut kernels- 4
• dry parsley- 1/2 tsp
• dry oregano- 1/2 tsp
• dry basil- 1/4 tsp
• corn flour-3/4 tsp +2 pinch of pepper powder for chicken ,salt and pepper for eggs
• butter- 2 1/2 tbsp
• oil- 1 tbsp
• salt

cook speghetti as the instruction given on packs - add a little extra salt so that the speghetti absorbs well coz the water will be drained after cooking

cook tomatoes in boiling water for 6-7 minutes then peel the skin cool it 
add to a blender along with walnuts and blend to smooth paste.

take chicken pieces in a bowl add pepper salt  and cornflour ,in a nonstick pan add a little oil and fry them until done (close lid and cook. chicken pieces will be soft and juicy and not dry)

once thats done, in the same pan add oil and break in 2 eggs sprinkle salt and pepper  and let it cook for 10-15 seconds (bottom part turns white) then just run the spatula to cut through .leave for few more seconds and repeat untill there's soft cooked lumps of egg.

heat up a pan add butter and oil as soon as the butter melts add garlic and onion fry untill the onion is translucent add chilli flakes and fry for a minute  then add the ground paste,all the 3 dry herbs and tomato sauce cook for 6-8 mins on medium flame(non stick pan works better coz we are dealing with gravy which has nuts) check for salt and add.

then add chicken pieces .now add 1/4 cup of water and cook for 3 mins now add the  scrambled eggs

 ,next add noodles and pepper powder ,mix well for 2-3 mins on low flame untill the sauce coats  the speghetti.  serve hot

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Creamy Speghetti with basil:

.Speghetti cooked- I used a little more than 1/4 of one big pack serves 2-3 people

. Garlic chopped- 1 tbsp

.chilli flakes- 1/4 to 1/2 tsp

. Fresh cream/ heavy cream- 7-8 tbsp

.finely chopped tomato- 4

. Salt

.butter -  2 tbsp

.olive oil - 3 tbsp

Basil leaves chopped- 3 tbsp

Procedure :

Heat up a pan  add oil and butter , when the better melts add chopped garlic , on low flame sauté for 1-2 mins then add chilli flakes sauté for half a minute then add chopped tomatoes along with a pinch of salt close lid and cook until soft . 

 

Cook further for one more minute then add the cream (on low flame) sauté for 2 mins then add cooked Speghetti  mix  for 3 mins finally add basil leaves mix  and serve hot , you can sprinkle Parmesan cheese when you serve 

Tips: 1 in case the sauce is  too thick you can add a little water.

2. When you cook Speghetti  add enough salt so the it gets enough salt (coz the water will be drained )

3. Check salt , once you mix the Speghetti  add salt if necessary

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chutneys,sides &dips

Spicy lemon butter :

• butter -1/4 cup
• garlic grated-2
• lemon juice -1tsp
• lemon rind -of 1/2 lemon grated
• chilli flakes 1/4 tsp
• pepper powder-1 pinch
• salt-1 big pinch

heat a pan ,take it off the flame add butter ,garlic chilli flakes,pepper powder,lastly add lemon juice  rind and salt mix and store it in a little jar in the refrigerator or freezer ,take out before hand when
required

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Red bellpepper and carrot raitha:

• red bellpepper chopped-1/2
• yogurt/curd-1 cup
• grated carrot-2 tbsp.
• onion chopped-2 tbsp.
• salt
• chopped ginger-little
• turmeric-1 pinch
• cumin seeds-1/4tsp
• garam masala powder-1 pinch
• green chilli chopped -according to your taste
• chopped coriander-1-2 tsp
• oil 1-2 tsp

heat a pan ,add cumin ginger,turmeric ,onion, carrot, greenchilli  bellpepper and salt chopped fry until 1/2 done if u want it to be crunchy or 3/4 done .switch off the heat add garam masala and chat masala  powder then cool it completely.then take it out to a bowl add yogurt and chopped coriander leaves,check for salt.serve with parata,chapathi or use as a topping on any dish

tip: you can also add pinch of chaat masala for extra tang

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Yogurt mint dip:

• yogurt-1 cup
• mint leaves chopped-6-8 leaves
• honey-1/2 tsp-3/4tsp
• less than  a pinch of salt-
• pepper powder-1/2 tsp
• lemon juice-few drops

mix all ingredients together ,this mixture should have a balance of sourness,and sweet

tips: this can be used as a dip or a topping for chaat,rolls ,wraps...

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Cucumber raitha:

• cucumber -grated or finely chopped-3/4 cup
• yogurt-3/4 to 1 cup
• greenchillies chopped-optional
• chopped coriander leaves-2tsp
• mustard seeds-1/4 tsp
• oil 1 tsp

firstly mix all the ingredients together except oil and mustard
 in a pan heat oil add mustard when it crackles add it to the raita then add salt and mix.serve with paratha,biryani,pulao or mixed rice or as a topping

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Raitha/salad:another version

• chopped cucumber- 1/2 cup
• chopped tomato-1/2 of 1
• chopped onion-1/2 of 1
• chopped coriander leaves-1-2 tsp
• green chillies chopped-optional
• grated carrot-2tsp
• salt
• yogurt-1cup r more

mix all the ingredients together serve with your desired dish.

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Tangy peanut chutney:

•  lightly roasted peanuts-1/2 cup
• tamarind paste-1-1 1/2 tbsp.
• salt
• turmeric-1/4tsp
• asafetida/hing powder-2 pinch
• onion-1 small
• garlic chopped-5-6 cloves
• roasted cumin powder-lil less than quarter tsp
• whole red chillies-5-6
• oil-2-3tbsp

heat oil in a pan add chopped garlic fry until slightly golden brown on edges then add onion ,fry untill onions are slightly golden brown add dry red chillies, turmeric,asafetida and roasted cumin powder fry for a minute or two now add peanut and 1tsp of tamarind paste toss for 2 mins cool the mixture then add very little water and grind (little bit grainy texture)to paste.
then heat up a pan add this paste add quarter to half cup water then boil  check for salt and sourness add tamarind paste if necessary cook untill the mixture is thick (thicker than sauce)
you can store this for7-10 days in refrigerator.
serve with samosa ,chaat,pakoda as dip or as topping

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Basil walnut pesto:

•  basil leaves-1 cup
• walnut -1/2 cup+1tsp
• garlic cloves-3
• olive oil-3/4  cup 
• salt

in a blender add walnut ,basil salt and garlic then start the blender and pour the olive oil slowly from the opening untill the mixture is a coarse paste

you can reduce the olive oil a little  if you are using the pesto as a spread ,if you are using it for pasta then it needs to be more.

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Corriander and mint with walnut pesto:

• corriander/cilantro -3/4 cup
• mint leaves -1/4cup
• walnut -1/2 cup+1 tsp
• garlic cloves-3
• salt
• olive oil-3/4 cup

in a blender add all ingredients except oil then start the blender and slowly pour olive oil untill the mixture is turns to a coarse paste

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Red sauce to go with any kind of grilled chicken:serves 2 people

• butter -3tbsp
• red chilli sauce-2tbsp
• tomato ketchup/sauce-1tbsp
• heavy cream/fresh cream-2tsp
• dry thyme-2 pinch
• few drops of lemon juice

heat up a pan(small) add butter when it melts add the 2 sauces,thyme ,lemon juice then bring to a boil , then mix in the heavy cream  after a minute turn off the heat

then serve along with grilled chicken as an accompaniment.this is a quick recipe

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Peanut and coco spread:




ingredients:

coco powder- 2 tbsp.
roasted peanuts- 3/4 cup
sugar- 3tbsp
salt- little less than 1/4tsp
olive oil- 2-3 tbsp.
pure vanilla extract - 1/4tsp

procedure:

take roasted peanuts ,sugar ,coco powder and salt  blend for 6-8 seconds then just run a spoon to mix ,repeat this process 3 more times. the fourth time grind until the mixture is fine.you will notice that every time with blending the peanut tends to leave out its natural oil  ,it starts to bind and get sticky

 then add 2tbsp oil and vanilla extract  . grind until smooth paste . add the remaining oil and blend, remember that  oil can be added as necessary to get your desired consistency

store it in a small jar ,because it is easy to make ,u can make them whenever you want .oil acts as a natural preservative  here . usually its all empty in 2-3 days :), i store it 2 days at room temperature ,then store it in the refrigerator if remaining

tips:
1.i have used the peanuts with skin but  if you don't like the peanuts with skin  then just rub the peanuts between your palms and blow the skin out.
2. mixing between blending helps to get the even smooth consistency.
3. make sure the blender is super dry
 

soups and salads

Clear chicken soup:

chicken bits(tiny pieces cut-3 tsp)
chicken stock -optional/water-2 1/2 cups
ginger chopped-3/4 tsp
garlic chopped-3/4 tsp
onion chopped finely-3tsp
carrots finely chopped-1tsp
spring onion chopped-2 strands
pepper powder-1/2 tsp
chopped coriander-1 tsp
salt- to taste
broccoli chopped finely- 1tsp

in a bowl take water chicken pieces ,onion,ginger and garlic .cook  on medium flame for 20 mins then add all other ingredients and boil for  10 more minutes .serve hot  

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Chicken and mushroom soup:

• chicken bits-3 tsp
• onion-1 small chopped
•  ginger chopped-1/2tsp
• garlic chopped-3/4 tsp
• pepper powder-1/2 tsp
• rosemary fresh 1 sprig or dried-1/4 tsp
• mushroom finely chopped -2
• carrot chopped-1tsp
• water-2 1/2 cups
• salt to taste

in a bowl take water chicken ,carrot,onion, ginger, garlic, rosemary ,salt and cook for 20 mins then add pepper powder then   cook for 15 mins

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Coriander and chicken soup: serves 2

• chicken pieces with bone-4-5
• coriander seeds-1/2tsp
• pepper powder-1/2 tsp or as required
• butter-1tsp
• lemon juice - as required
• garlic chopped-1tsp
• ginger chopped-1tsp
• salt
• coriander leaves chopped-5tsp
• water-2-3cups

in a pressure cooker add water chicken pieces,corriander seeds.4tsp corriander

leaves chopped,salt.pepper powder,ginger garlic and butter 1-2 wistles

when the pressure is gone take out the chicken pieces and shred them and discard the bones

then strain it to a bowl and put back on medium heat check for salt and pepper then add shredded chicken put on high heat add lemon juice when it comes to boil take off the heat add rest of chopped coriander leaves and serve hot

tips: you can use the shredded chicken in the soup,or leave it out and have it as a clear soup
2. you can leave out the butter if you don't like.
3.this is a tangy soup

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Baked fruit salad:

• banana-3
• peach-3
• pineapple slices-3
• cinnamon powder-1/2 tsp
• brown sugar-1  tbsp. little more for greasing the bowl
• butter-1 1/2tbsp.
• lemon juice -few drops
• salt-1 pinch

preheat oven to 200 centigrade

cut banana into big pieces add few drops of lemon juice on it and keep aside
cut peaches and pineapple slices sprinkle and mix salt and keep aside
grease a shallow microwave oven or conventional oven bowl with butter then spread the cut fruits sprinkle cinnamon powder and brown sugar and butter mix then bake in the preheated oven for 10-15 mins
serve luke warm

tips:1.you can top it with whipped topping or
 you can beat and blend heavy cream or fresh cream with some sugar and then drizzle on the fruits.
when you don't want a heavy dessert after lunch or dinner this is a healthy and an easy dessert to make 

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Peanut and cucumber salad:

• boiled and cooked peanuts- 3/4 cup
• cucumber - 1 small chopped
• pomagranate seeds- 1/2 of 1 whole- sorted
• grated coconut - 2tbsp
• chopped corriander  leaves- 2tbsp
• 1/4 tsp sugar
• salt
• chat masala- 2 pinch
• pepper powder- a pinch or two

for tadka:

• cumin seeds- 1/4tsp
• mustard seeds- 1/4 tsp
• curry leaves- 1 sprig
• chopped ginger- 1/4 tsp
• green chilli- 1
• oil- 2 tbsp

in a small pan add oil add cumin curry leaves, mustard seeds,green chilli , and ginger chopped ,once they crackle take of the heat  and add corriander leaves chopped and grated coconut once it cools down

add chopped cucumber , pomagranate, cooked peanuts, add the tadka also add in pepper powder ,salt,sugar,and chat masala mix well

you can make this for parties when you need an extra easy dish , its very easy and a quick recipe to make you can do the prep the previous day and just add the tadka when you are ready .also serve as salad 

tip: when you cook peanuts add enough salt to it 

Breakfast recipes

Vada:

• split black gram(skinless)-1cup
• greenchilli chopped-1
• coarsely crushed pepper corns-3
• coconut pieces small chopped-15 pieces
• ginger chopped-1/2 tsp
• coriander leaves chopped-1tsp
• oil for frying
• salt to taste

firstly wash the black gram twice then soak with little water for 2 hours.then put it to a blender and grind to a thick dough(add water little by little) with a little grainy texture.stiff enough to stand on ur palm .allow the dough to ferment overnight ,in the morning add all the other ingredients mix well,heat up the oil ,then wet ur hands with water put a little dough on your palm,dip ur finger in water and make a hole in the center,if u don't want to do this then u can just put it like a bonda(drop a blob of dough roughly).fry on medium flame until golden brown.serve with chutney

tips:if you are preparing it for the evening snack then soak overnight and grind it in the morning and ferment it until evening.
because the dough for vada needs to be fluffy and  very thick its always good to add water little by little,grinding it in a blender is little bit tough,if you have a grinder its more easier.if you put a blob of dough on a plate it should sit stiff,and not



coconut chutney:

• coconut grated-1cup
• green chilli-1-2 or according to ur spice
• coriander leaves-4-5 tsp
• ginger-2 little pieces
• tamarind-tiny bit
• salt to taste
• water to grind

grind all the ingredients in a blender to a paste,tou can have it with vada ,idli,dosa, etc..

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Crepe:

•  maida-1cup 
• eggs-2
• milk-1/2 cup
• 1/2 cup water
• salt-1/4 tsp
• melted butter-2 tbsp.

mix salt an maida then in another bowl mix wet ingredients then mix all together.then heat a pan on medium low .now pour one small ladle of the batter  and slowly rotate the pan so that the batter spreads all over the pan thinly flip for few secs and take it out

for stuffing in a pan add lil oil add lil chopped  onion fry until translucent add finely chopped capcicum ,chopped mushroom,chopped tomato( with out seeds) ,an one scrambled egg(how we make for egg burgee  just egg salt an lil pepper)cook well but lil crunchy

put a spoon of mixture in the middle of the crepe and fold like packet

tips:the temperature of the pan is key for the crepe to turn out thin and good,and also for the batter to spread allover.quickness is the key too

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Zucchini Bread: preheat 350F

 

 

•  pecans or walnuts-1/2 cup (50 grams)
• 1 cup (240 ml) shredded raw zucchini (1-2 zucchini)
• 1/2 cup (120 ml) grated raw apple
• 1 1/2 cups (195 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• nutmeg powder 1 pinch optional but I used
• safflower,corn,vegetable or canola oil-1/2 cup-120ml
• granulated white sugar-2/3 cup
• large eggs-2
• vanilla extract-1teaspoon
• coconut grated-1/2 cup
• sweetned or un sweetened coconut-1/2 cup-25 grams

Toast the pecans or walnuts for about 10 minutes on low flame. Let cool and then chop coarsely.

Grate the zucchini, using a medium grater, and then peel and grate the apple. 

In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. 

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 1-2 minutes). Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.

use a whisk for mixing  the egg mixture mix faster than u do and for the rest of the mixing u can use spatula but make sure u don't over mix like other dough

tips: adjust sweet accordingly,with sweetened or unsweetened coconut

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Whole moong(green gram) dosa:

•   green moong-1cup
•  cup rice-3/4 cup
•  split black gram-2teaspoon
• fenugreek seeds-1/2 tsp

firstly wash the grains then soak overnight then grind it in the morning,you can use the soaked water for grinding.grind it to dosa batter consistency, make dosas and serve with chutney

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Egg soufflé :

     Ingredients:

3 tablespoons frozen spinach, thawed and squeezed
3 tablespoons minced artichoke hearts
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese

Directions:

Preheat oven to 375 degrees F.

Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.

Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.

Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.

Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.

Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.

Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

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Veggie and cheesy omlet:

• eggs-3
• red and green bellpeppers-2tsp
• smoked gruyere cheese-1tsp
• cheddar cheese-1tsp
• chopped button or portrabella mushrooms
• broccoli chopped-2tsp
• spring onion chopped-1tsp
• tomato chopped-1tsp
• pepper powder-1/4 tsp
• salt to taste
• oil-2tsp

beat the egg then add all the ingredients together and mix .check salt coz cheese usually have salt in them.heat a pan add oil then pour the egg mixture ,close lid cook for 2 min on low flame then flip and cook for 3 mins

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 Savory potato pancake:

•  egg-1
• russet potato-1 medium
• grated gruyere cheese-3teaspoon
• chopped cilantro/coriander leaves
• pepper powder-1/4tsp
• salt to taste

 heat oil in a pan,spread the mixture like dosa/pancake close lid for 5 mins in midlow flame flip an cook for 2 mins serve with tomato ketchup,if you want spicy you can add green chillies chopped.

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 Ragi dosa/pancake:

• ragi flour/finger millet flour-1cup
• yogurt-2tsp
• cumin seeds-1/4tsp
• cucumber grated -1/2 cup
• water-
• salt to taste
• green chilli chopped-1
• coriander leaves-2tsp

mix all the ingredients together,and water enough to mix it to pancake/dosa batter consistency.then pour enough batter and spread to make thin pancake/dosa .close lid and cook on low flame until slightly crisp then flip and cook for few more minutes. serve with pickle ,coconut chutney or chicken curry

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 Pancakes:

•   all purpose flour-1cup
• sugar-2 1/2tbsp
• baking powder-11/2tsp
• salt-1/4
• egg-1 large
• milk-1cup
• vanilla essence-1tsp
• melted butter-2tbs

mix flour,baking powder and salt in another bowl mix melted butter, sugar, vanilla essence milk and egg , then mix both mixtures together and keepaside for 5 mins then heat a pan just pour a ladle of batter leave it untouched ,bubble starts to appear and break flip and cook for  1 more min -the heat must be medium low.serve with maple syrup,honey or melted butter

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Masala dosa: 

Dosa batter mesurements:

• sona massori rice or dosa rice-3 cups
• parboiled rice,whute-3/4 cup
• urad/blackgram split-1cup
• channa dal/Bengal gram split-2 tbsp
• fenugreek seeds-1 tbsp
• avalakki/beaten rice/flatten rice flakes-2tbs
• salt

wash and soak rice for 1-2 hrs,wash twice and soak blackgram split-1 hr,and mix together fenugreek ,beaten rice,and Bengal gram split wash once and soak

then grind urad dal first, to thick and fluffy batter consistency  ,then grind rice until lightly grainy texture, finally grind the beaten rice, fenugreek and Bengal gram to almost fine and thick.mix all together then  allow it to ferment overnight

tips: fermentation depends on the weather and temp,if its cold then you need to grind the batter a few hrs early,like if you r making it for breakfast around 6 to 7 then grind it the previous day evening around 3to4 0 clock.if its hot then grind around 5.

 2.if you don't have par boiled rice(not the brown boiled rice) you can take 4 cups of sona massori rice,some dosa rice may be sticky which might change the texture of dosa,

avlakki speeds the process of fermentation and also helps in browning of dosa

Redchutney for masala dosa:

• Kashmiri/byadgi whole redchilies -5
• garlic cloves-3 -4
• ginger-2-3 slices
• salt
• lemon -1/2
• putani/roasted channa dal/roasted chickpeachickpea

in a blender grind to paste all the ingredients with little water to a thick paste consistency,keep aside
tips:you can check the masala if you want spicy and more tangy adjust chillies and lemo juice accordingly

Potato masala for dosa:

 

 

• potato -2
• ginger chopped-1tsp
• greenchilli slit-2
• cashew nuts-5 whole cut to pieces
• channa dal/Bengal gram split-1/2 tsp
• curry leaves-1 big sprig
• asafetida powder -1 pinch
• turmeric powder-1/2 tsp
• urad dal/black gram split-1/4 tsp
• onion big pieces chopped-1 1/2
• mustard seeds-1/2 tsp
• cumin seeds-1/4 tsp
• salt to taste
• chopped coriander leaves/cilantro-3tbsp
• oil-3-4 tsp

firstly boil potatos whole then chopp then roughly
in a pan heat oil add mustard,cumin,green chillies chopped ginger,urad dal,cashew nuts,curry leaves and turmeric powder fry for a min then add chopped onion fry for a minute or two just until raw smell is gone,add asafetida then add potatos and salt  mix well add 3-4 tsp of water (so that the masala is not very dry) ad chopped cilantro mix well cook for a minute or two

tips:if u don't have asafetida podwer then its better to dilute it in a teaspoon of water so thet it mixes well

Coconut chutney for dosa:

• grated coconut -1/2 cup
• ginger-1 piece
• tamarind -a bit
• green chillies-1
• coriander leaves chopped-2 tablespoons
• salt
• water -little

if you want plain chutney then grind all ingredients together to a paste
if you want a plain chtney then exclude coriander leaves and add coriander seeds and grind
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Spinach pancake:

• whole wheat flour-1 1/4 cup
• baking powder-3/4 tsp
• salt to taste
• finely chopped spinach-1/2 cup
• milk-1 1/4 cup
• water-
• spring onion finely chopped-2 sprigs
• green chillies chopped-1
• olive oil-few teaspoons

in a bowl mix wheat flour,baking powder,salt mix then add spinach and spring onion greenchillies and milk,and water as required mix well,see that ther is no lumps,to pancake batter consistency .keep aside for 20 mins
heat a pan add half teaspoon olive oil then pour a ladle of batter like a pancake,or u can just spread it to make it thinner.close lid cook on medium low for few mins then flip and cook on the other side too.serve with ketchup,sauce,sambar,chutney

tip: taste good with spicy lemon butter,see chutney and sides and dips

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Buttermilk pancake:

• all-purpose flour-2 cups
• castor sugar-2 1/2-3tbsp
• baking soda-1tsp
• salt-1tsp
• eggs-2
• baking powder-3/4tsp
• buttermilk-2cups

in a bowl mix flour,salt,baking soda and baking powder.

in another bowl mix egg, butter milk,and sugar

then mix both together to form a batter

heat a iron skillet or a non stick pan on medium low .pour batter wait until lot of bubbles form then flip and cook until light golden brown on the other side.

tips:

too much time on the skillet your pan cake might turn dry

you might also add pure vanilla extract for extra  flavor

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Olive spread with baguette

• green and black olives chopped or sliced-1 cup
• baguette- sliced into 2 half
• green onion/spring onion /scallions-2 stalk chopped
• butter-1/2 stick softened
• mayonese-1/4cup
• Monterey jack cheese -3/4 cup  grated
• chopped cilantro/coriander-5tsp
• pepper-1/2tsp
• preheat oven to 325F

mix all the ingredients together untill all incorporated then take desired amount and spread on the bread bake in the preheated oven

tips: you can try this with any loaf bread ,but the cooking time might vary

apply a thick coat as the spread soaks in the bread ,so the whole bread gets flavourful

3.you can also use chilli flakes if you want some spice

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Ragi dosa/finger millet dosa:

• ragi/finger millet flour-1 cup
• dosa rice or sina massori rice -1 cup
• urad dal/black gram split-1/2 cup
• flattened rice/poha/avalakki-1/4 cup
• methi/fenugreek seeds-3/4tsp
• salt
• butter-as required

first wash rice and soak with poha. wash blackgram split twice and soak with fenugreek seeds. soak them  for 4-5 hours

then  grind black gram and fenugreek seeds with enough water to a smooth fluffy  batter (same as you do for regular dosa) take it out to a bowl

grind poha and rice with enough water  until fine granular consistency take it out to the same bowl

then add the ragi flour mix well  add water if reqired to get dosa batter consistency

add salt and close lid keep it overnight in a warm place

next morning mix the batter once again heat a pan pour a ladle of batter spread in circular motion apply some butter then close lid for a minute (medium heat) take out and flip the dosa after a minute take out on to a plate serve with coconut chutney or coriander coconut chutney

tips:1.fermentation of the batter depends on the weather too so if its very cold grind the batter a little early so that it ferments well next morning

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Egg muffins/cups:

• eggs-4-5
• onion finely chopped- 1
• red and green bellpeppers finely chooped-4tbsp
• pepper powder-according to your taste
• green chillies or jalapenos-your taste-optional
• salt
• olives finely chopped-2-3 tbsp.
• olive oil or veg oil-5 tbsp.
• chopped coriander leaves-2-3 tbsp.
• grated mozzarella and mild cheddar cheese-4-5 tbsp mixed together
• preheat oven to 180 C /350 F

grease the cupcake moulds with oil
in a bowl mix all igredients except oil and cheese then pour the mixture to the moulds  top each with the cheese and drizzle olive oil on top bake in the preheated oven untill done about 15-20 mins

tips:cheese have salt in them so carefully add salt to the egg

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Red bellpepper-egg burji:

• egg-3
• red bellpepper-1/2 of 1
• tomato chopped -1
• onion chopped-2 medium
• chicken masala powder-3/4 to 1 tsp/kundapur chicken masala/mix of 1/2 tsp coriander 1/2 tsp cumin powder ,garam masala powder 1 pinch and 1/2 tsp redchilli powder.
• oil-3-4tbsp
• salt
• bread slices and cheese spread,butter,tomato ketchup -optional

heat up a pan add oil then add chopped onion and close lid and fry untill translucent then add chopped tomato and bellpepper add salt and cook untill tomatos are soft and mushy then add chicken masala powder and fry for  2-3 mins then break egg on the masala untill the eggs turn white on sides then mix well the texture should be like scrambled eggs ,make sure its moist ,over cooking might leave the mixture dry(lil chunks of eggs should be visible)
you can serve this with dosa ,or chapathi

for bread- you can butter bread slices on both sides and toast them on both sides on a pan , then apply cream cheese on one side then spread the mixture evenly and cover with another slice of bread.you can also grill this sandwich in a sandwich maker

tips:1. ofcourse the taste will differ with use of different masala.you can use which ever available
2. you can increase the redchilli for a spicy kick

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Beaten rice with yougurt-(mosaru avalakki)

• beaten rice-(thick variety)-1 cup i took 1 baking measurement cup
• yogurt/curd-1 to 1 1/2 cup
• salt
• asafoteida-1/4 tsp 
• ginger chopped -1/4 tsp
• oil-2tbsp
• curry leaves- 5-6 leaves
• dry red chilli-1 broken into 2-3 pieces
• green chilli - 1
• cumin seeds-1/2 tsp
• mustard -1/4tsp
• turmeric- 2 pinch
• peanuts-3tbsp
• bengal gram split/channa dal-1/4 tsp
• chopped corriander leaves-2
• pineapple chopped-3-4 tbsp

firstly wash beaten rice twice then soak it for 6-8 mins (properly soft but not mushy)

then in a bowl add beaten rice 

heat up a pan add oil add channa dal.mustard seeds,cumin seeds ,turmeric,curry leaves,peanuts ,little salt,green chilli,ginger chopped,dry red chilli broken fry for 2-3  mins then take off heat add asafoteida and chopped corriander 

then add it to beaten rice along with yogurt  and mix well check for salt and  leave it for 5 mins check if it needs more yogurt add if necessary add some.finally add pine apple and mix

tip:1.pineapple tastes relly good with this dish  but if you dont want pineapple leave it out

2.this is a tummy cooling dish,best when you have indigestion problem,or feel heavy,this a light and filling dish. .you can leave out peanuts

3.remember to add salt to penuts or else they will not taste good salt less

4. you can make the same with left over white rice

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Sandwich:

• bread slices-4-6 slices
• cabbage chopped- 1/2 cup
• salt
• oil
• tomato slices 4-6
• cucumber slices-4-6
• butter-2tbsp
• pudina/mint chutney-2-4 tbsp
• tomato sauce or ketchup or chilli sauce-2-3 tbsp
• eggs-2
• cheese slices-2 or shredded mozzarella cheese-4-6 tbsp

to begin with ,chop cabbage and wash them well then heat up a pan add oil then add cabbage ,salt (very little)and fry it for 4-5 mins on medium to high heat(do not close lid .cooking on high heat the water evoperates quick and gives a smoked flavour)

heat up a pan add oil break a egg add salt and pepper flip (just leave the yellow part  3/4 cooked)

in another pan add oil then add chopped   take bread slices butter on both sides then apply mint chutney 1tbsp then spread 2 tbsp of fried cabbage then place slices of cucumber and tomato,egg then cheese now place  the apply ketchup on the other slice of bread and place  on top and press firm .you can make it with a sandwich maker or also on stove top on medium low heat.cut diagonally and serve hot

tips: if you are doin on stove top then just toast the bread in a pan on both sides with low medium heat(to get slightly crispy)
2.mint chutney tastes awesome with this sandwich but if you dont have you can use chiili sauce and tomato ketchup combination
3. you can leave out cheese if you dont like 

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Zucchini pancake:

• zucchini-2 medium
• potato-1 medium
• eggs-2
• salt
• oil-2-3tsp
• whole wheat flour/atta-1tbsp
• chopped corriander/cilantro leaves-3tbsp
• pepper-1/4 to1/2 tsp

wash and grate zucchini,peel and grate potatoes then transfer them to a bowl add chopped cilantro ,pepper and salt mix then add eggs and flour mix well leave aside for 10 to 15 mins

then heat up a pan add a tsp of oil then take a ladle full of mixture and spread it to desired thickness, close lid and cook for 3-4 mins on low flame (raise the heat for few sec to get golden clour) then flip cook for a minute or two ,take out to a plate serve with hot chilli sauce or ketchup. this a quick recipe for breakfast or a snack ,even for lunch boxes,

tip: you can also use green chillies instead of pepper powder
you can also call this a zucchini omlet


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Tangy potato curry:for dosa

• boiled and chopped potatos-2
• tomato chopped-2
• pearl onions/sambar onions-optional -4-5
• green chilli half of 1
• ginger garlic paste -1/2 tsp
• fennel seeds-lil less than 1/4tsp
• cumin seeds-1/4tsp
• mustard seeds-1/4 tsp
• turmeric powder-less then 1/4 tsp
• asafoteida powder- 2 pinch
• curry leaves-1 sprig
• corriander powder-1/2tsp
• cumin powder-1/2 tsp
• kashmiri redchilli powder-1/2 tsp or more depending on spice
• garam masala powder - 2 pinch
• chopped corriander leaves-2tsp
• salt
• oil-3tbsp

heat up a pan add cumin and mustard seeds then add curry leaves,turmeric powder,pearl onion,green chilli  saute for a minute then add ginger garlic paste cumin powder and corriander powder saute untill raw smell  is gone then add chopped tomato add salt cover lid cook untill tomatos are slightly soft then add red chilli powder and the boiled and cubed potatos  

 mix well for 3-4 mins then add water as required(or about 3/4 cup) bring ot to boil and simmer(lower heat)cook untill well blended and creamy(to gravy consistency,you can also mash 2 tbsp of potato pieces and add to get the creamy texture)add garam masala powder,asafoteida powder and chopped corriander mix and and cook for 2 more minutes 

serve with dosas

tips:if you dont like the tangy taste you can add pinch of sugar to cut the acidity of the dish

do not boil too much or else the potatos will get too much mushy

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Cabbage paratha:

• whole wheat flour/chapathi flour-2 cups
• cabbage  grated or finely chopped-3/4 cup
• chopped corriander leaves-3tbsp
• cumin seeds-1/2 tsp
• garam masala powder-2 pinch
• redchilli powder- 1/4 tsp
• green chilli chooped -little
• turmeric powder- 1.4tsp
• salt
• oil 1tsp

mix all the dry ingredients  except oil then slowly add water and bind it to a soft and firm dough then add oil and knead the dough for a minute and rest it for atleast half hr

then make balls and roll them ,you can add oil/butter or ghee slightly on both sides and cook untill done (cook on medium and low flame so that the cabbage cooks well)

serve with cucumber raitha,plain yougurt/curd and pickle

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Aloo/potato paratha:

• boiled potato-2 big
• green chilli chopped -1
• chopped ginger-1/2tsp
• chopped cilantro/corriander leaves-3-4tbsp
• turmeric-1/4 to 1/2 tsp
• cumin seeds-3/4tsp
• garam masala powder-1/4tsp
• salt
• oil-21/2 tbsp

for chapathi dough:

• chapathi/wheat flour-3 cups
• water as required
• salt-1/2 tsp

first mix enough water to flour and salt mix to form a firm and soft dough(not sticky)

knead well to develop gluten then rest for atleast half hour

mash the potatos well,make sure there are no big lumps or pieces (or else the paratha will tear while u roll it)

then heat up a pan , add oil,add cumin chopped ginger and chopped greenchilli saute for a minute add turmeric powder saute then

 add mashed potato  mix well also add chopped corriander leaves and garam masala mix well for 2-3 minutes then keep aside to cool

take a portion lil more than chapati dough dust it with flour 

then with a rolling pin just roll out the edges ,leaving the centre thick enough to stuff a ball of potato mixture-centre is thicker though its not visible clearly in this pic

stuff the potato mixture and just fold in the sides to the centre so as to cover and form a ball again

dust it with flour again and slowly roll out ,(do not apply too mush pressure like rolling chapathis).

then  put it on hot pan/tawa apply butter or ghee/clarified butter on both sides and cook untill done

serve with pickle ,or yogurt or ant kind of chutney powders

tips:1. how perfect your paratha turns out will all depend on the the firm and softness of the dough and the stuffing(make sure that the potatos are well cooked ,the lesser the lumps better the paratha-i mean less tearing while rolling). 

just keep trying,practice makes paratha perfect :)

2.you can you a lil red chilli powder if you want it spicy and if your using yogurt

3.a tip for better potato masala-make sure potatos are cooked through,dont boil potatos the previous day or way ahead of time the potatos will have more lumps when you mash coz it'l be stiff. the starchiness will be less

its better if you cook potatos whole in a pressure cooker ,and remove it from water soon after and mash.

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Whole green moong(green gram)dosa-version-2-serves2-3 people

• green gram-3/4 cup
• moong dal-1/4cup
• rice sona massori or dosa rice-31/2tbsp
• tomato-half of one medium
• onion-1/2 of 1 medium
• green chilli-1
• corriander leaves chopped-3tbsp
• salt
• oil ,butter or ghee

for chutney:

• coconut-1 cup
• green chilli- 1/2 to 1
• roasted corriander seeds -1/2tsp
• ginger -small piece
• salt

for tadka/tempering

• mustard seeds-1/2 tsp
• urad dal/split black gram-1/2tsp
• curry leaves-6-7
• dry redchilli-1
• oil-2tsp

soak whole moong,moong dal and rice together overnight then wash 

in a mixer /blender take the soaked dal and rice also add onion,tomato,corriander chopped and green chilli along with salt,grind to paste (when you rub between two fingers it should feel slightly grainy)similar to dosa batter.

grind all ingredients together for chutney then take out to a bowl

heat up a small pan add oil add all the ingredients and when the urad dal turne slightly brown add the tadka to the chutney

heat up a dosa tawa or a pan ,if you are using a nonstick its fine,but for iron griddle just rub on a little oil evenly before spreading the batter, now pour enough batter (same as other dosa) and spread in circular motion. close lid for a minute then just add few drops og ghee or melted butter on the dosa for a good taste and crispness then flip cook for a minute on other side too,then serve with coconut chutney

tips:cut onion tomato and onion roughly before adding it to the mixer/blender

2. let the batter be thick

-----------------------------------------------------------------------------------------------------------------------Mushroom and egg sandwich:

• mushroom- 8 quartered or chopped to small pieces
• green chilli- 1/2 of one
• garlic chopped-1tsp
• onion thick slices-1/2 of 1 big onion
• soy sauce-2tsp
• pepper powder -1/4tsp or as required
• eggs-2
• salt
• oil-2-3 tsp
• mayonaise- to spread on the sandwich 

heatup a pan add oil then add chilli and onion saute for a minute then add chopped mushroom and fry for 4-5 mins then add soy sauce ,garlic chopped ,pepper powder and mix well and cook untill soy sauce coats well and mushrooms are done

heatup another pan then add a tsp of oil break 2 eggs sprinkle some salt  when the egg turns white all over then scramble them with the spoon ,eggs should look like small  blobs

now add the scrambled eggs to the mushroom mixture.

then lightly butter  the bread on both sides and toast them apply desired mount of mayonaise then spread the mushroom and egg mixture and place the other slice of bread and serve .

tips: soy has salt in it so check before you add additional salt

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Onion rava dosa: serves-4-5 

• rava-1 cup
• maida- 1cup
• rice flour-1/2 cup
• onion finely chopped-1 big
• chopped cilantro/corriander leaves-4tbsp
• chopped green chilli-1
• cumin seeds-3/4 tsp
• white sesame seeds-3/4tsp
• salt
• water-3 1/2 to 4 cups or more

in a bowl take all ingredients along with salt add water and mix untill thin batter leave aside for 30 mins.add water if you feel batter is thick.

heat up a pan(medium high heat)then then spread (spill) 2-3 ladle of batter (fill in big holes if any)to form a dosa . now just apply butter(melted) or ghee lightly all over with a spoon . after it turns golden (underneath) and crisp then flip and cook on the other side, cook for a minute -minute and a half then take out and serve with coconut chutney

tip: every time you make a dosa make sure you mix batter or coz the rava will settle down in the bottom

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Peas upma:

• upma rava/sooji-1 cup
• boiling water-2 cups
• peas -frozen /fresh-1/2 cup
• green chilli-1-2
• cinnamon stick-1inch
• cloves-2
• chopped onion-1
• tomato chopped -1 big
• ginger-1/2 tsp chopped
• mustard seeds-1/2tsp
• turmeric-1/4tsp
• chopped corriander leaves-3tsp
• salt
• clarified butter/ghee-1tbsp
• oil-2tbsp

dry roast rava/sooji in a pan on medium heat untill crisp ,slightly changed colour ,keep aside

then in another pan add oil then add mustard turmeric ,green chilli,cinnamon and cloves when they sizzle add chopped onion fry untill they turn translucent then add chopped tomato and peas add enough salt mix close lid and cook untill tomato is soft and peas is done.then add boiling water .bring the mixture to a boil then add roasted sooji mix add ghee and salt as required. close lid and cook on low heat untill done(the granules are puffed and there is no white spots visible)

tips:the key to get a perfect upma is to fry the rava just right ,if the rava is not fried enough then it gets mushy and sticky and if its over fried itll be too dry

2. just have some extra hot water incase your upma is dry you can add it when necessary

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Masala chapathi:

• chapathi flour/whole wheat flour-2-3 cups
• redchilli powder-1/4-1/2 tsp
• ginger garlic paste - 1tsp
• crushed fennel seeds- 1/2tsp
• turmeric powder- 1/4tsp
• garam masala powder- 1/4 tsp
• cumin powder- 1/4tsp
• chopped corriander leaves- 4-5 tbsp
• clarified butter/ghee- 1/2tsp
• salt
• water-just enough top make the dough

     in a bowl take flour then add,salt redchilli powder,turmeric powder,garam masala powder,ginger garlic paste,crushed fennel seeds,cumin powder,chopped corriander leaves and ghee ,roughly mix all ingredients together then slowly add water little by lilltle and make a soft dough(just like plain chapathi dough) then make balls , dust with flour and roll like chapathis .fry on tawa on both sides you can spread a little butter on the hot chapathis.serve with pickle and curd/yogurt

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paneer chapathi:

• grated paneer - 1 cup
• chapatti flour /whole wheat flour- 3 cups
• cumin powder- 3/4tsp
• finely chopped coriander leaves- 3-4 tbsp.
• sesame seeds-1 1/2 tsp
• turmeric powder- 1/4 tsp
• salt
• water

in a bowl add grated paneer ,chopped coriander leaves,cumin powder,sesame seeds, turmeric powder and salt mix well  then add the flour now add water little by little and knead  it well to a soft dough .rest the dough for half hour,

then make balls, dust with extra flour and roll it into chapathis.fry on tawa on both sides dry or with butter.serve with any gravy or chutney

tip: this is good tiffin box recipe for kids,you can just spread cheese spread and spread chopped olives and then roll, and  also with sweet pickle relish ,pickle or ketchup

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Potato broccoli sandwich:

ingredients:

bread slices-8
butter optional
onion chopped-1 small
broccoli- 1/2 of one
boiled and mashed potato- 1
egg-2
red chili powder- 1/4 tsp
garam masala-1/2 tsp
pepper for the egg- 2 pinch
salt
oil-4-5tbsp
chopped coriander-2tbsp
hot and sweet chili sauce
honey mustard sauce
cheese spread

procedure:

wash and chop broccoli florets to small pieces and discard the stem
add oil to a heated pan break in 2 eggs add salt and pepper then run the spatula through repeatedly allowing the eggs to cook and form lumps. keep aside for now

heat up a pan add oil, then add onion fry until the edges are golden then add broccoli and fry for 2-3 minutes then add the red chili  powder garam masala powder ,saute for a minute then add the mashed potato, salt and chopped coriander and mix  lastly add scrambled eggs mix well and keep aside.

toast the bread. apply cheese spread the prepared  mix squirt mustard and hot and sweet chili sauce .top it with another slice of bread ,cut it into 2 triangles and serve hot. you can also make this in a sandwich maker.