Cabbage peas curry

Ingredients:

Cabbage-1/2 large
Frozen Peas-1 cup
Onion-1 large
Tomatoes-2
Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry leaves-5
Turmeric-pinch
Hing-pinch
Ginger garlic paste-1 tbsp
Green chillies-3
Salt-to taste
Cumin powder-2 tsp
Corriander powder-2 tsp
Garam masala-1.5 tsp
Amchur-1.5 tsp

Method:

1. Slice cabbage, onion,tomatoes, green chillies and keep them aside.
2. Heat oil in a pan and add cumin and mustard seeds. Allow them to splutter.
3. Add onion,green chillies and curry leaves. Mix well and cook till onion is translucent.
4. And ginger garlic paste, turmeric and going and cook for a minute.
5. Now add salt, cumin powder, coriander powder, garam masala and amchur. Mix well.
6. Add shredded cabbage, mix well and cover the lid. Cook on small flame till soft. Mix in between and add 1/2 cup of water if necessary.
7. Once the cabbage is soft, add frozen peas and cook till the pass are soft.
8. Finally as chopped tomatoes and cover the lid. Cook for couple of minutes until soft.
9. Adjust for spices, add corriander, mix and turn off the stove.
10. Serve with rice or roti.

Bendakaya (okra) curry

Okra-30-40
Onion-1 big
Tomatoes-2 big
Oil-3 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Turmeric-pinch
Corriander powder-1 tbsp
Cumin powder-1 tsp
Amchur-1 tsp
Garam masala-1 tsp
Ginger garlic paste-1 tbsp
Chilly powder-1.5 tsp
Yogurt-1/4 cup
Water-1 cup
Salt-to taste
Corriander-to garnish

Method:

1. Wash and cut okra into 1 in thick circles.
2. Heat 1 tbsp oil in a pan and saute okra pieces till soft and slightly brown. Cook it with the lid open for okra to retain some crunch. Keep it aside.
3. In the same pan or a different one heat remaining 1.5 tbsp oil and add cumin seeds and mustard seeds. Allow them to splutter.
4. Add ginger garlic paste and cook for a minute.
5. Add turmeric and saute for few sec.
6. Add thinly sliced onions and cook on a medium flame till soft and slightly brown. Cook with the lid open.
7. After the onions are cooked, add tomatoes and cook till soft and oil is released.
8. Now add salt, chilly powder, corriander powder, cumin powder, amchur and mix well.
9. Add sautéed okra and mix well.
10. In a separate bowl, smoothen the yogurt and transfer it to the pan. Mix well.
11. Add garam masala, 1 cup of water and adjust for salt taste.
12. Cook for couple of minutes, tien odd the stove and garnish with corriander.
13. Serve hot with rice or roti.

Ven pongal

Ingredients:

Split Moong dal-1 cup
Sona masoori rice-1 cup
Ghee-1.5 tbsp
Cumin seeds-1 tsp
Ginger-1 inch piece
Whole pepper-2 tsp
Green chillies-2
Curry leaves-5
Hing-pinch
Turmeric-pinch
Salt-to taste
Cashew-10

Method:

1. Roast moong dal in a pan till it starts to change color.
2. Add rice to dal and wash.
3. Pressure cook moong dal rice and salt with 5 cups of water for two whistles.
4. Heat ghee in a small pan. Add cumin seeds and allow them to splutter.
5. Add pepper and roast for few sec.
6. Add turmeric and hing and mix well.
7. Now add finely chopped green chillies, curry leaves, ginger and cook for a minute.
8. Add chopped cashew and cook till cashew changes its color.
9. Remove the pan from the flame and put the pressure cooker.
10. Transfer tadka mix to the pressure cooker, add salt, add more water if the consistency is too dry and let it cook for couple of minutes.
11. Enjoy delicious pongal with sambar and coconut chutney.

Quick Sweet corn snack

Ingredients:

Sweet corn kernels-1 cup
Oil-1 tsp
Salt-pinch
Chilly powder-1/4 tsp
Chat masala-1/4 tsp
Lemon-1/4th

Method:

1. Heat oil in a pan and add frozen corn.
2. Once the corn gets soft, add salt and other masalas. Mix well.
3. Turn off the stove and add lemon. Serve hot.

Mango pear lassi

Ingredients:

Ripe Mango-1/2 large
Ripe pear-1
Milk-1/2 cup
Yogurt-2 tbsp

Method:

1. Slice mango and pear (without skin) and blend with milk and yogurt. Enjoy the delicious and healthy smoothie.

Garlic mirch chutney

Ingredients:

Garlic-10 big cloves
Curry leaves-10
Urad dal-1/4 cup
Cumin seeds-2 tsp
Oil-1 tbsp
Salt-to taste
Red chilly powder-1 tsp
Cumin powder-1/2 tsp

Method:

1. Peel off skin on garlic and cup into big pieces. Keep it aside.
2. Heat oil in a pan and add urad dal. Roast for 30 sec and add cumin seeds. Let it splutter.
3. Add curry leaves and cook for 30 sec.
4. Now add chopped garlic and cook until soft.
5. Turn off the stove and add salt, chilly powder and cumin powder.
6. Mix well and serve as a side with rice, dal and rasam.

Banana fritters

Ingredients:

Ripe bananas-2
Eggs-1
Maida-1/4 cup+2 tbsp
Salt-pinch
Cinnamon-1/2 tsp
Oil-1 tbsp

Method:

1. Mash ripe  bananas in a bowl.
2. Add egg and beat well.
3. Mix in flour, salt and cinnamon powder. The mix should not be too funny or too thick. Adjust flour accordingly.
4. Heat oil in a non stick pan and pour two spoonfuls of batter. Repeat until you run out of the space on the pan. Cook on very small flame. Flip the fritter when you see bubbles on the top or when the bottom side is browned and cook for 30 sec-1 min or until slightly brown on the other side.
5. Stack fritters, drizzle honey or maple syrup and enjoy!!

Basil rasam

Ingedients:

To grind:

Tomatoes-2
Basil-2 fistful
Green chilly-1
Curry leaves-10
Water-1/2 cup
Ginger-1/2 in
Toor dal-2 tbsp

For tadka:

Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Hing-pinch
Turmeric-pinch
Black pepper-1/2 tsp

Rasam powder-1 tbsp
Black pepper-1 tsp
Lemon-1/2
Corriander leaves-to garnish 
Salt-to taste

Method:

1. Cook toor dal and keep it aside.
2. Grind tomatoes, cooked toor dal, curry leaves, basil, green chilly and ginger along with water.
3. Transfer blended mixture into a pan and add 1-2 cups of water.
4. Add salt, rasam powder, black pepper and bring it to a boil.
5. Prepare tadka by heating oil and adding cumin, mustard seeds, hing, turmeric and pepper.
6. Transfer tadka to the boiling rasam. Adjust for salt, rasam powder, black pepper and consistency of rasam.
7. Turn off the stove and add lemon juice and corriander. Mix well and serve hot with rice.

Tomato dal

Ingredients:

To pressure cook:

Toor dal-1.5 cups
Tomatoes-3
Onion-1/2 medium
Garlic-4 cloves
Salt-1/4 tsp

For tadka:

Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry leaves-5
Green chillies-4
Onions-2 tbsp chopped
Red chilly powder-1.5 tsp
Turmeric-pinch
Hing-pinch
Salt-to taste

Lemon-1/2
Corriander-to garnish

Method:

1. Wash toor dal. Pressure cook with chopped onions, tomatoes, garlic and some salt for 4 whistles.
2. Heat oil in a tadka pan. Add cumin and mustard seeds and allow them to splutter.
3. Add curry leaves and cook for 15 sec.
4. Add turmeric, hing and mix well.
5. Now add finely chopped onions, green chillies and cook till soft.
6. Add red chilly powder and cook for 30 sec.
7. Transfer the tadka to the pressure chopped dal.
8. Adjust for salt and water consistency and cook for few more minutes.
9. Turn off the stove and add lemon.
10. Garnish with corriander leaves and serve hot with rice.

Burrito bowl

Ingredients:

Black beans-1 cup dry
Green Capsicum-1
Onion-1 medium
Oil-1 tbsp
Corn-1/4 cup
Salt-to taste
Pepper-to taste
Rice of your choice

Toppings:

Sour cream
Gaucamole
Salsa
Mexican hot sauce
Cheese
Lettuce
Lemon

Method:

1. Soak black beans overnight. Wash and pressure cook in 3 cups of water for 4-5 whistles.
2. Heat oil in a pan and add thin lengthwise slices onions and capsicum.
3. Cook till soft and crispy.
4. Add frozen or fresh corn and season with salt and pepper.
5. Assemble rice, bean mix and add all of your favorite toppings.
6. Enjoy delicious and healthy burrito bowl.

Palak Paneer

Ingredients:

Oil-2 tbsp
Cumin-1 tsp
Cloves-3
Cardomom-3
Bay leaf-1
Onion-1 medium
Tomato-1
Salt-to taste
Chilly powder-1/2 tsp
Garam madala-1/2 tsp
Amchur-1/2 tsp
Turmeric-pinch
Water-2 cups
Paneer-200 g
Kasoori methi-1 tsp
Cream-2 tbsp

To grind:

Palak-8 oz
Garlic-2 cloves
Ginger-1 in slice
Green chillies-3

Method:

1. Blanch spinach and blend it with ginger, garlic and green chillies. Keep it aside.
2. Heat oil in a pan and add cloves, cardomom, bay leaf and cumin. Cook for few sec.
3. Add finely chopped onions and cook till brown.
4. Add finely chopped tomatoes and cook till oil is released.
5. Now add chilly powder and turmeric and cook for 30 sec.
6. Now transfer the blended paste along with 2 cups of water. Add salt and cook for 5-10 min.
7. Adjust for spices and add paneer cubes.
8. Cook till paneer becomes soft. Add more water if needed.
9. Add kasoori methi and mix well.
10. Turn off the stove and add cream. Mix well and serve with roti or jeera rice.

Quick rice puff snack

Ingredients:

Rice puffs-2 cups
Oil-1 tsp
Chilly powder-1/2 tsp
Onion-1/2 small

Method:

1. Take rice puffs in a microwave safe bowl and microwave for 30-45 sec. They will become crispy.
2. Mix chilly powder and oil and then add to rice puffs. Mix well.
3. Add chopped onions and enjoy this delicious snack.

Dal tadka

Ingredients:

Toor dal-1 cup
Water-4 cups
Ghee-1 tbsp
Jeera-1.5 tsp
Ginger-1 in slice
Turmeric-pinch
Hing-pinch
Green chillies-3
Dried red chillies-2
Curry leaves-5
Salt-to taste
Lemon-1/2
Corriander-to garnish

Method:

1. Wash dal and pressure cook with three cups of water for 4-6 whistles.
2. Heat ghee in a tadka pan.
3. Add jeera and allow it to splutter.
4. Add turmeric, hing and cook for 5 sec.
5. Add grated ginger, curry leaves, chopped green chillies and red chillies. Cook for a minute.
6. Once the pressure goes off, transfer tadka to the pressure cooker and add salt.
7. Add 1 cup of water and mix well.
8. Allow it to come to a boil, check for salt and turn off the stove.
9. Squeeze lemon and garnish with corriander.
10. Serve with rice or roti along with aloo gobi!

Aloo gobi

Ingredients:

Aloo-5 medium
Gobi-1 medium
Oil-2 tbsp
Jeera-1 tbsp
Turmeric-pinch
Salt-to taste
Chilly powder-1.5 tsp
Cumin powder-1 tbsp
Corriander powder-1 tbsp
Amchur-2 tsp
Lemon-1/2
Corriander-to garnish

Method:

1. Peel potato and cut into 1 inch slices.
2. Cut gobi and keep it aside.
3. Heat oil in a kadai and add jeera. Allow it to splutter.
4. Add potato slices and cook until it starts to change color.
5. Add salt, turmeric, chilly powder and mix well.
6. Now add gobi slices and mix well.
7. Add cumin powder, coriander powder, amchur and mix well.
8. Close lid and cook for 5-10 minutes till aloo and gobi are soft but not mushy. Keep stirring in between to prevent the curry from burning.
9. Turn off the stove. Add lemon and garnish with corriander.
10. Serve with plain dal and roti.

Cucumber salad

Ingredients:

Cucumber-1
Lemon-1/2
Salt-pinch
Chat masala-pinch
Chilly powder-pinch
Pepper-pinch

Method:

1. Slice cucumber into 1 inch circles.
2. Add all the spices including lemon. Mix well and enjoy. Super healthy salad that cools of your body.

Breakfast poha

Ingredients:

Thin Poha-3 cups
Oil-1 tbsp
Onion-1 medium
Green chillies-5
Peanuts-1/4 cup
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry leaves-10
Turmeric-pinch
Salt-to taste
Amchur-1 tsp
Lemon-1/2
Corriander-to garnish

Method:

1. Measure  poha in a bowl and sprinkle water. Add enough water to make poha soft. Keep it aside.
2. Heat oil in a pan and roast peanuts till they start to change color.
3. Add cumin, mustard seeds, curry leaves, green chillies and cook for 15-30 sec.
4. Add finely chopped onions and cook till translucent.
5. Now add turmeric, salt, amchur and mix well.
6. Transfer wet poha and mix well. Cook for couple of minutes. Sprinkle some water if poha gets dry.
7. Adjust for spices and add lemon.
8. Turn off the stove, garnish with corriander and serve hot with curd.

Custard

Ingredients:


Milk-8 cups
Custard powder-8 tbsp
Sugar-1 cup

Method:


1. Heat milk in a wide pan on a small flame. Keep stirring occasionally.
2.  In a small bowl add custard powder to few tbsp of cold milk. Mix well until the powder dissolves. Make sure there are no clumps.
3. Add this mix to the milk along with sugar.
4. Continue to boil the mix till it reaches to a desired consistency. Adjust for sugar. Note that custard thickens as it cools.
5. Let it cool and refrigerate it.
6. Serve the custard with your desired fruits.
7. It is advisable to cut the fruits at the time of serving.
8. You can add combination of bananas, apples, mangoes and pomegranate.
9. Serve cold and enjoy the delicious custard

Mango Frooti

Ingredients:

Sliced Raw green mango-2 cups
Sliced ripe mango-4 cups
Water-4 cups
Sugar-3/4 cup

Method:

1. Blend green mango, ripe mango along with 1 cup of water and sugar.
2. In a pan, add blended mango along with 3 cups of water.
3. Add more water and sugar and adjust for consistency and sweetness.
4. Bring the mix to boil and continue to boil for 10 more minutes. Check for taste and consistency again.
5. Turn off the stove and let it cool to room temperature.
6. Sieve the mix to remove pulp. If you like it with pulp, you can skip this step.
7. Refrigerate it and serve cold.
8. This tastes exact like store brought mango frooti. Enjoy this deliciousness!!

Vankaya masala

Ingredients:

Brinjals-8-10
Oil-3 tbsp+to fry
Cumin-1 tsp
Mustard seeds-1 tsp
Cloves-4
Cardomom-4
Cinnamon-1/2 in piece
Bay leaf-1
Curry leaves-10
Onion-1 big
Ginger garlic paste-1 tbsp
Tamarind-Lemon size ball
Corriander powder-1 tbsp
Red chilly powder-1.5 tsp
Garam masala-1 tsp
Amchur-1 tsp
Salt-to taste

For masala:

Peanuts-1/2 cup
Chana dal-4 tbsp
Sesame seeds-4 tbsp
Dried Coconut powder-1/2 cup

Method:

1. Wash brinjals and slit them diagonally keeping the stem intact. Keep them in salt water to remove any bitterness and to prevent them from changing color. Dry them before deep frying.
2. Heat oil in a deep kadai and deep fry brinjals until soft and they start to become golden brown. Keep them aside on a paper towel.
3. Heat a pan and add peanuts. Dry roast on a small flame till they start to change the color.
4. Now add chana dal and roast till they start to turn brown.
5. Add sesame seeds, roast for 30 sec. Turn off the stove and add coconut flakes. Mix well and keep it aside. You will see the coconut powder turning brown as well in a few sec.
6. Transfer the above mix to a blender and blend to powder. Now add 1 cup of water and grind into a paste. Keep it aside.
7. Extract tamarind juice and keep it aside.
8. Heat 3 tbsp of oil in a pan and add cumin seeds , mustard seeds, cloves, cardomom, cinnamon and bay leaf. Allow them to splutter.
9. Add finely chopped onion and cook till brown.
10. Add ginger garlic paste and cook for 30 sec.
11. Now add the ground paste to the pan. Mix well and add corriander powder, salt, red chilly powder, amchur  and garam masala. Stir well.
12. Add 2 cups water and tamarind juice. Mix well and adjust for spices and add more water if needed.
13. Now close the lid and cook on a small flame for 10-15 min. Mix occasionally to prevent the masala from sticking to the pan.
14. Add deep fried brinjals, mix and cook for 10 more minutes or until oil comes out.
15. Turn off the stove, garnish with corriander leaves.
16. Serve with rotis or rice. 

Fresh mint chocolate chip no churn ice cream

Ingredients:

Mint-10-15 leaves
Heavy cream-2 cups
14 oz sweetened condensed milk-1 can
Semi sweet chocolate chips-2 tbsp or more based on your liking

Method:

1. Wash mint thoroughly, dry it and keep it aside.
2. Pour heavy cream into a sauce pan. Add chopped fresh mint leaves and heat it until the cream starts to boil. At this point when the cream is heating up,  you can taste it and adjust the number of mint leaves accordingly.
3. Remove from the heat and allow it to cool to room temperature.
4. Transfer the mix into an air tight bowl and refrigerate for 4 hr or overnight. The cream has to be completely cold.
5. Now whip the strained cream until foamy and to stiff peaks.
6. Slowly add sweetened condensed milk and gently fold in with the whipped cream. Add chocolate chips and give a gentle stir.
7. Transfer to an icecream container or airtight ceramic or glass container.
8. Place plastic wrap directly on thw aurface of icecream to prevent the formation of ice crystals.
9. Refrigerate for several hours or overnight till it freezes. Place the container on the bottom surface of the freezer where it is the coldest. If you place the container on the top of something, icecream may not freeze well.
10. Enjoy delicious home made chocolate chip mint icecream.

Note: You can use peppermint or spearmint (regular mint that you get in Indian stores). Both have different flavors. I have never tried this recipe with peppermint.

Mushroom Biryani

Ingredients:

Mushrooms-12-15
Basmati rice-2 cups
Oil-2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Cloves-5
Cardomom-5
Bay leaves-2
Cinnamon-1/2 inch piece
Ginger garlic paste-1 tbsp
Cashews-10
Green chillies-3
Cilantro-1/4 cup
Fried onions-1/2 cup
Salt-to taste
Bombay biryani masala-1 tbsp
Water-3 cups
Yogurt-1/2 cup

Method:

1. Wash rice and soak for 30 min.
2. Wash mushrooms and cut into tiny pieces.
3. Heat oil in a pressure cooker. Add cumin, mustard seeds and allow them to splutter.
4. Add cloves, cinnamon, bay leaves and cardomom. Cook for few sec.
5. Add ginger garlic paste and cook till the raw smell goes away.
6. Now add cashews and green chillies and cook for 30 sec.
7. Add thinly spiced mushrooms and cook till the water released is evaporated.
8. Add fried onions, salt, yogurt, cilantro and bombay biryani masala and cook for a minute.
9. Transfer soaked rice and saute for a minute.
10. Add 3 cups of water, adjust for salt and pressure cook for 2 whistles.
11. Wait for the whistle to be gone and serve warm with raita.

Note: You can replace fried onions with regular onions. Add them before mushrooms and saute till golden brown.

Gatte ki sabzi

Ingredients:

For gatte:

Besan-1 1/4 cup
Saunf-1 tsp
Ajwain-1/4 tsp
Salt-to taste to taste
Chilly powder-1 tsp
Oil-2 tbsp
Curd-1 tbsp

Gravy:

Curd-2 cups
Besan-1.5 tbsp
Turmeric-1/4 tsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-10
Oil-1 tbsp
Red chilly powder-1 tsp
Coriander powder-1 tbsp
Hing-pinch
Salt-to taste
Corriander-to garnish
Water-1 cup
Clove-1
Cardomom-1
Bay leaf-1
Cinnamon-1 in piece

Method:

For gatte:

1. Combine all ingredients to make gatte in a bowl into a stiff and non sticky dough. Carefully add extra water as needed to make the dough.
2. Roll into 1/2 inch thick cylinders of 3 inch height.
3. Boil water in a pan and add rolled out gatte.
4. Wait until gatte floats to the top of the surface and cook for additional 5 min. Cut a small piece and check if they are cooked completely.
5. Turn off the stove and transfer gatte into a plate. Cut into 1/2 inch thick pieces and keep them aside.

For gravy:

6. Take 1/4 cup of yogurt into a bowl and add 1.5 tbsp of besan. Mix well and make sure there are no clumps. Now add remaining yogurt. Mix well and keep it aside.
7. Heat oil in a pan. Add cumin, mustard seeds and allow them to splutter.
8. Add clove, cardomom, cinnamon, bay leaf and cook for 30 sec.
9. Add curry leaves, hing, turmeric and cook for few sec.
10. Add salt, chilly powder and corriander powder and saute for few sec. 
11. Now transfer yogurt-besan mixture into the pan along with 1 cup of water and mix well.
12. Transfer sliced gattes and bring the mixture to a boil. Keep mixing occasionally. Adjust for consistency by either adding more water or cooking for longer.
13. Once the gravy reaches desired consistency, turn off the stove and garnish with corriander.
14. Serve warm with rotis.

Kichidi

Ingredients:

Rice-1 cup
Moong dal-3/4 cup
Water-6 cups
Ghee-1 tbsp
Cumin seeds- 1 tsp
Mustard seeds-1/2 tsp
Ginger garlic paste-1 tbsp
Curry leaves-10
Green chillies-2
Dried red chillies-2
Turmeric-pinch
Salt-to taste

Method:

1. Wash rice and dal thoroughly. Soak in water for 30 min.
2. Heat ghee in a pressure cooker. Add cumin and mustard seeds and allow them to splutter.
3. Add ginger garlic paste and cook until the raw smell goes away.
4. Add curry leaves, green chillies, red chillies, turmeric, salt and cook for a minute.
5. Drain the water and add rice and dal to the pressure cooker. Saute for a minute.
6. Add 6 cups of water. Adjust for salt and pressure cook for 4 whistles.
7. Once the pressure is gone, serve warm with pickle, curd and papad.

Flavored yogurt-Mango

Ingredients:

Home made yogurt-1 cup
Maple syrup-1 tbsp
Fresh mango slices-1/2 cup or more as per your taste
Granola and other toppings as you like

Method:

1. Beat yogurt or greek yogurt with maple syrup (make greek yogurt by hanging curd in a cheese cloth).
2. Add mango slices and mix well.
3. Top off with granola and enjoy delicious and healthy breakfast.

Mint lachcha paratha

Ingredients:

Mint-1 cup packed
Oil-1 tbsp
Salt-1 tsp
Whole wheat flour-3 cups
Water-1.5 cups (approximately)
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Dried red chilly-1
Chat masala-1 tbsp
Ghee-to cook parathas

Method:

1. In a bowl combine flour, half cup chopped mint, oil, salt and enough water to make a soft dough. Keep the dough aside for 30 min.
2. Heat a pan and add remainder of mint leaves. Cook until the leaves are dry and crispy. Keep the leaves aside.
3. In the same pan, roast cumin seeds, fennel seeds and dry red chilly.
4. Make powder of dried mint and roasted ingredients.
5. Add chat masala to the ground powder and keep it aside.
6. Take tennis ball sized dough and roll it into a thin circle.
7. Spread ghee on one side. Sprinkle flour and ground masala.
8. Now make folds as you would make for lachcha paratha.
9. Roll into a circle and roll it again.
10. Cook on a heated tawa and apply ghee on both sides as needed.
11. Enjoy these delicious and flaky lachcha parathas with pickle and yogurt.