Capsicum besan

Ingredients:

Capsicum-2 medium
Onion-1 large
Green chillies-3
Ginger garlic paste-1 tsp
Oil-2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Turmeric-pinch
Salt-to taste
Amchur-1 tsp
Besan-1/4 cup
Cilantro-to garnish

Method:

1. Roast besan and keep it aside.
2. Heat oil on a pan and add cumin, mustard seeds. Allow them to splutter.
3. Add finely chopped green chillies and con for 30 sec.
4. Add finely chopped onions and cook till translucent.
5. Add finery garlic paste and turneric. Cook till the raw smell goes away.
6. Add finely chopped capsicum and cook till soft.
7. Slowly add besan and mix well. Cook on a small flame for couple of minutes.
8. Adjust for spices and garnish with corriander.
9. Serve with rotis or rice.

Lasagna

Ingedients:

Spinach-2 bunch
Mushrooms-16 oz
Onion-2
Red bell pepper-2
Garlic-8 cloves
Dried Oregano-2 tbsp
Dried Parsley-2 tbsp
Salsa-4 cups
Ricotta-2 cups
Parmesan-1 cup
Mozzarella-2 cups
Eggs-2
Oven ready lasagna noodles-12
Salt-to taste
Pepper-to taste

Method:

1. If you are not using oven ready noodles, boil them and keep them ready.
2. Pre heat oven to 350F.
3. Heat oil on a pan and add chopped garlic. Cook till the raw smell goes away.
4. Add finely chopped onions and cook till soft.
5. Add spinach and cook for couple of minutes.
6. Add chopped red pepper and mushrooms. Cook till the water released is evaporated.
7. Add salt, pepper, oregano, parsley and mix well.
8. Add 2 cups of salsa (you can use pasta sauce here) and cook well.
9. Adjust for spices and turn off the stove.
10. In a bowl whip ricotta and eggs. Stir in mozzarella and parmesan cheese. Keep it aside.
11. To assemble, take a large 8×14 inch dish and spray with oil.
12. Spread a layer of veggie mix. Place lasagna noodles. Spread some sauce and then cheese. Add veggies again and repeat the process for 3 times.
13. For oven ready noodles, make sure you spread the sauce on entire noodle. If you leave some space then that part won't cook properly.
14. Cover the pan with a foil and bake for 25 min. Remove the foil and bake for another 15 min. Turn off the oven and let it stand for another 15 min before serving.

Ragi dosa

Ingredients:

Servings:6-8 dosas

Ragi flour-1/2 cup or Ragi flour and sooji-1/4 cup each
Wheat flour-1/4 cup or Wheat flour and rice flour-1/8 cup each
Onion-1 small
Curd-1 cup
Water-as needed
Chopped Curry leaves-4
Chopped Green chillies-2
Cumin seeds-1/2 tsp
Salt-to taste

Method:


1. Combine all ingredients listed above except for onions in a big bowl.
2. The consistency of the mix should be watery.
3. Heat a non stick pan and add big spoonful of batter. You will know that the consistency of the batter is right when you see the formation of wholes as soon as you pour the batter. If this doesn't happen, add more water.
4. Add onions on the top of dosa and cook till brown.
5. Turn over and cook for another minute till brown.
6. Fold over the dosa and serve with chutney/pickle/sambhar etc.

Note: Ragi dosa cooks slower when compared to urad dal dosa.

Chocolate chip ricotta pancakes

Ingedients:

Ricotta cheese-1 cup
All purpose flour-1 cup
Eggs-2
Baking powder-1/2 tsp
Salt-1/4 tsp
Sugar-1.5 tbsp
Chocolate chips-3 tbsp
Vanilla extract-1/2 tsp
Milk-3/4 cup
Oil spray for cooking

Method:

1. Separate egg yolks from whites and add them to a big bowl.
2. Add ricotta cheese, milk, vanilla extract to yolks and whisk properly.
3. In a separate bowl, add flour, baking powder, salt and sugar. Whisk well.
4. Transfer dry ingredients to wet ingedients and combine properly.
5. In a separate bowl, whisk egg whites with electric mixer till soft peak.
6. Fold in egg whites and chocolate chips just enough. Dont over mix.
7. Heat a pan and add spoonful of batter. Shake the pan gently and allow the batter to spread evenly. Cook on a very small flame.
8. Once the bubbles appear on the top, flip it over and cook for 30 sec-1 min till slightly brown. The pancakes will get burnt if you cook them on a high flame.
9. Transfer to a pan and serve with fruit compote, maple syrup and butter. Enjoy the delicious fluffy ricotta pancakes.

Mixed fruit compote

Ingredients:

Frozen Mixed fruit-2 cups
Sugar-1 tbsp

Method:

1. Heat a pan and add frozen fruit. You can use your favourite fruit. In my case, I had tropical mixed fruit consisting of peaches, mango, pineapple, grapes, strawberries.
2. You can totally adjust the sugar according to your choice. I added 2 tsp sugar.
3. Cook with lid coveted till the fruit is soft. Mix occasionally and add some water if the fruit sticks to the pan.
4. Serve with pancakes, yogurt, smoothies etc.

Egg burji

Ingredients:

Eggs-6
Onions-2 big
Tomatoes-3 medium
Oil-1.5 tbsp
Ginger garlic paste-1 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Turmeric-1/4 tsp
Salt-to taste
Amchur-1 tsp
Pav bhaji masala-1 tbsp
Red chilly powder-1 tsp
Green chillies-3
Corriander-to garnish

Method:

1. Finely chop onions and tomatoes. Keep them aside.
2. Heat oil in a pan and add mustard, cumin seeds. Allow them to splutter.
3. Add finely chopped onions, ginger garlic paste, green chillies and mix well.
4. Cook onions till translucent.
5. Add finely chopped tomatoes, turmeric, salt, chilly powder, pav bhaji masala, amchur and mix well. Cook till the oil is released.
6. Whisk eggs in a separate bowl and add them to the onion tomato mixture.
7. Keep mixing continuously until the egg is cooked. Adjust for spices and garnish with corriander. Serve with rice, roti or toast.

Beetroot apple ricotta salad

Ingredients:

Beetroot-1 small
Apple-1 small
Ricotta-1/4 cup
Pecans-10
Salt and Pepper-to taste
Honey-2 tsp
Balsamic vinegar-1/2 tsp
Orange/lemon juice-1/2 tsp

Method:

1. Pre-heat oven to 450F. Wrap beetroot in an aluminum foil and twist the ends. Bake for 45 min. If you have time, turn off the oven and leave the beetroot for an hour or so. If not, carefully remove the foil and cool the beetroot by speaking in water for few minutes.
2. Peel the skin, make round slices and keep it aside.
3. Slice apple into thin long pieces.
4. Heat a pan and roast pecans for a minute. Add 1 tsp honey, pinch of pepper and mix well. Roast for one more minute and allow it to cool down.
5. In a small bowl whip ricotta with remaining 1 tsp honey, salt and pepper.
6. To assemble, place bet slices on a plate. Put apple slices on beets. Add ricotta cheese between apple slices. Garnish with whole pecans and drizzle with crumbled Pecans along with balsamic vinegar and orange/line juice.

Tomato chutney

Ingredients:

Tomatoes-4 large
Oil-1 tbsp
Urad dal-1 tbsp
Dried red chillies-2
Cloves-3
Pepper corn-4
Water-1/4 cup
Salt-to taste
Hing-pinch

For tadka:

Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry leaves-1 spring

Method:

1. Heat oil on a pan and add urad dal. Cook for 30 sec.
2. Add cloves, red chillies, pepper corn and gong. Mix well.
3. Add chopped tomatoes and salt. Cook with the lid covered till mushy. Keep checking in between and add some water if needed.
4. Once the tomatoes after cooked, turn off the stove and allow it to cool down.
5. Grind to a smooth paste. Add water if needed.
6. For tadka, heat oil in a pan and add cumin seeds and mustard seeds. Allow them to splutter. Add curry leaves and saute for 10 sec.
7. Transfer the chutney and cook for a minute.
8. Turn off the stove and enjoy the chutney with idli, dosa etc.

Kidney bean pesto and ricotta wrap

Ingredients:

Servings:4

Favorite tortilla-4

For kidney bean mix:

Dry kidney beans-1 cup
Onion-1
Capsicum-1
Red chilly sauce-2 tbsp
Salt-to taste
Pepper-to taste
Lemon-1/4
Green onions-1/2 bunch

For Ricotta spread: 

Ricotta-4 tbsp
Salt-to taste
Pepper-to taste
Pesto-4 tbsp

Method:

1. Soak kidney beans overnight. Next day pressure cook with enough water and pinch of salt for 6-8 whistles. Cook on medium flame for the first two whistles and switch to small flame. Cook till soft.
2. Heat oil on a pan and add finely chopped onion and capsicum. Add salt and paper. Cook till soft.
3. Add drained kidney beans to the onion and pepper mix. Smash some beans.
4. Add chilly sauce and cook till the water evaporates. Turn of the stove and mix in lemon juice and copied green onions.
5. To make ricotta pesto spread, add all ingredients listed and mix well.
6. To assemble, heat a pan and cook tortilla till it gets brown on both sides.
7. Apply ricotta spread on one side of tortilla. Add kidney bean mixture, make a wrap and enjoy!!

PBSJ (Peanutbutter Banana Strawberry Jam) smoothie

Ingredients:

1 tbsp jam
2 ice cubes
1.5 cup milk
2 ripe bananas
4 frozen strawberries
2 tbsp unsweetened peanut butter

Method:

Add all ingredients to the blender. Blend it and enjoy!!

Shahi paneer

Ingredients:

Paneer-200 g
Onion-3 medium
Tomatoes-2 medium
Cashews-10
Oil-2 tbsp
Cloves-5
Cardomom-5
Bay leaves-1
Cinnamon-1 in piece
Chilly powder-1.5 tsp
Ginger garlic paste-1 tbsp
Turmeric-pinch
Corriander powder-1 tbsp
Food color-pinch
Curd-1/3 cup
Salt-to taste
Whole milk-1/3 cup
Garam masala-1/2 tsp
Sugar-1 tsp
Saffron-3 stands
Kasoori methi-1 tsp

Method:

1. Bring water to a boil in a pot and add peeled off whole onions. Let out boil for 5-7 minutes until they are soft. Drain water and add cold water. This process is caked as blanching. Puree blanched onions and keep it aside.
2. Cut paneer into 1 inch pieces and keep them aside. Dissolve saffron in water.
3. Powder cashews and keep it aside.
4. Heat oil in a pan and add cloves, cardomom, cinnamon and bay leaves. Cook for 30 sec. Add blanched onion paste and cook till the water evaporates.
5. Meanwhile make tomato puree in the same blender.
6. To the pan, add ginger garlic paste, corriander powder, red chilly powder, turmeric and cashew powder. Mix well and cook for a minute.
7. Now add pureed tomato, salt and cook till the oil releases.
8. Add beaten curd, sugar and 1/3 cup of water. Mix well. Cook for couple of minutes.
9. Turn off the stove, allow it to cooland remove whole garam masala. 
10. Transfer into the blender and make a smooth paste.
11. Add the puree back to the pan. Add some water to the blender and give a quick spin. Transfer to the pan.
12. Now add paneer slices. Cover the lid and cook till soft. Add milk, garam masala, saffron water and mix well.
13. Adjust for salt and spices and consistency by adding more water or milk or cream.
14. Add kasoori methi, mix well and turn off the stove.
15. Serve with naan or roti or jeera rice.

Note: The recipe has been adapted from foodviva and in my opinion this recipe is closest to restaurant style shahi paneer.

Update Nov 2023: tried this version from vegrecipes of india https://www.vegrecipesofindia.com/shahi-paneer/#wprm-recipe-container-139360
Didnt add melon seeds and this recipe doesnt have tomatoes. Loved the taste. Used pepper and red chilly powder for spice. Added some butter and milk instead of cream in the end.

Corn meal upma

Ingredients:

Corn meal-1 cup
Water-3 cups
Onion-1/2 big
Tomato-1
Cashews-10
Curry leaves-10
Oil-1 tbsp
Mustard seeds-1 tsp
Ginger-1 inch
Green chillies-3
Salt-to taste

Method:

1. Heat oil on a pan and add mustard seeds. Allow them to splutter.
2. Add ginger and cook till raw smell goes away.
3. Add curry leaves, cashews and roast for 30 sec.
4. Add green chillies and cook for few sec.
5. Now add onion and cook till translucent.
6. Add chopped tomato and cook till soft.
7. Add water and allow it to come to a boil.
8. Finally add corn meal and let it cook.
9. Check for salt and turn off the stove.
10. Turn off the stove, garnish with corriander and serve with pickle.

Arbi in yogurt sauce

Ingredients:

Arbi-5 medium
Yogurt-3.5 cups
Besan-3.5 tbsp
Turmeric-1/4 tsp
Onion-1 medium
Green chillies-3
Jeera-1 tsp
Hing-pinch
Mustard seeds-1 tsp
Curry leaves-10
Dried red chillies-3
Salt-to taste
Fennel seeds-1 tsp
Oil-1.5 tbsp
Water-4 cups

Method:

1. Wash arbi and divide into half. Pressure cook for 4-5 whistles until cooked. Peel off the skin and cut into 1 in pieces.
2. In a bowl whisk yogurt and besan till there are no clumps.
3. Heat oil in a pan and add cumin, mustard seeds and saunf. Allow them to splutter.
4. Add curry leaves, green chillies, red chillies, going and turmeric. Cook for 30 sec.
5. Add onion and cook till translucent.
6. Add whisked yogurt and mix well. Add water and allow the mixture to come to a boil.
7. Add arbi pieces and cook for 5-10 minutes.
8. Adjust for salt and spices. Garnish with corriander and serve with roti or rice.

Pesto braided bread

Ingredients:

Water-1 cup
Sugar-1 tsp
Oil-1 tbsp
Salt-1 tsp
Instant Yeast-2 tsp
Bread flour-2.5 cups
Pesto-3-4 tbsp

Method:

Yeast preparation:

1. Heat water and make sure the temperature is close to your body temperature. It should not be too hot or too cold.
2. Add yeast, sugar to a bowl and then add water. Let it sit at room temperature for 15 minutes or until the mixture becomes frothy. Sugar makes the mix more frothy. If the mix doesn't become frothy, it means that the yeast is gone bad. Do not use the yeast in that case. Meanwhile work on the other ingredients.

Dough preparation:

1. Mix flour and salt and transfer to food processor. Using dough blade, add water slowly and mix everything. Let the dough rest for 5-7 min. Then mix again for 2 min. (If you do not have food processor use hand to knead and follow the same process. Knead, rest and knead).
2. Transfer the dough onto a floured surface and knead into a smooth ball.
3. Place the dough in a deep oiled bowl for the first rise. Make sure there is enough space for the dough when it gets doubled.
4. Coat the dough with oil properly and cover the bowl with damp cloth or a plastic wrap.
5. Let the dough rest for 1 hr (I use oven for the rise because oven is always warm). The dough should atleast double its original size.
6. Transfer the dough back to floured surface (pizza stone or parchment paper on a countertop). Knead again and roll into a rectangle. Gently roll the dough with a rolling pin into 18×12 inch rectangle.
7. Spread pesto evenly on the surface. Leave half inch space on the border.
8. Roll along the longer edge and pinch the ends.
9. Slice lengthwise slowly into two halves.
10. Braid and form a circle. Make sure the pleated end faces outside when braiding. Close the circle by pinching both ends together. If the dough is on a parchment paper, transfer it to the baking pan along with parchment paper.
11. Let it rise for 30 min.
12. Heat the oven to 425F. If you are using oven for the second rise, transfer it to the counter top while the oven gets heated.
13. Bake for 25-35 min till crispy and brown. Turn off the oven and leave it inside for another 15 min.
14. Let it cool down and serve with sumac and chilly infused olive oil.

Basil pesto

Ingredients:

Basil-2-3 cups packed
Lemon-1
Salt-to taste
Pepper-to taste
Garlic-1 clove
Grated parmesan-3/4 cup
Pecans-3 tbsp
Olive oil-1/3rd cup

Method:

Note: Food processor is a must to make pesto. Dont make it in a blender.

1. In a food processor, blend basil leaves, garlic, lemon juice, salt, pepper and pecan till smooth.
2. Continuously add olive oil while the processor is running. Mix in between to make sure the mix it's not stick on walls of the bowl.
3. Add parmesan and mix well.
4. Add more oil if necessary to reach desired consistency.
5. Adjust for salt, pepper and lemon.
6. Transfer into an airtight bowling and store in refrigerator for upto 2 weeks.
7. Use as a spread or add to potatoes or use as stuffing for bread etc. Enjoy the delicious pesto!!

Sweet beetroot lassi

Ingredients:

Beetroot-1 small
Milk-1/4 cup
Yogurt-1/4 2
Dates-3
Cashews-5

Method:

1. Pre heat oven to 450F.
2. Peel beetroot and each properly. Dry it and wrap it in a foil. Close the foil by twisting.
3. Bake for 40 min. Turn off they oven and let it sit inside for an hour.  You can also leave in there overnight of you like.
4. Alternatively, just boil it and use it.
5. Cut the neurotransmitters into small pieces.
6. Blend with yogurt, milk, cashews and dates. Use date syrup if you can to distribute the sweetness evenly.
7. Serve with ice cubes and enjoy!

Crispy parmesan roasted potatoes

Ingredients:

Potatoes- 1 inch cubes with peel
Oil-1.5 tsp
Salt-1/4 tsp
Chilly powder-1/2 tsp
Chat masala-1/2 tsp
Cumin powder-1/2 tsp
Garlic powder-1/2 tsp
Pepper-1/4 tsp
Parmesan-1 tbsp

Method:

1. Pre-heat the oven to 400 F. Wash potatoes properly and cut into cubes.
2. Place then on a butter paper and add oil. Mix well.
3. Now sprinkle all the spices and mix well.
4. Bake for 30-40 minutes or till the potatoes are cooked and crispy.
5. Transfer then into a container. Sprinkle parmesan cheese, mix well and serve them with pancakes, waffles, eggs or just enjoy as it is.

Cabbage chutney

Ingredients:

Shredded cabbage-3 cups
Tomato-1
Dried red chillies-2 small
Urad dal-1 tbsp
Oil-2 tbsp
Tamarind-2 inch piece
Salt-to taste
Cilantro-1/4 cup
Water-1-2 cups

For tadka:

Ghee-1 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Curry leaves-10

Method:

1. Heat 1 tbsp oil in a pan and roast urad dal and dried chilly. Remove from the flame once urad dal turns red and crispy. Transfer to a blender. Grind till coarse.
2. In a same pan, heat remaining 1 tbsp oil and add shredded cabbage.
3. Add salt and half cook the cabbage.
4. Now add tomato and cook till soft. Let it cool a bit.
5. Transfer the veggies into the blender. Add 1 cup water or more and blend everything to a desired consistency.
6. Adjust for salt and transfer the mix to a container.
7. For tadka, heat ghee in a tadka pan. Add chana dal and cook till the color stays to change. Add urad dal and cook for 30 sec. Add jeera and mustard and allow them to splutter. Finally add curry leaves and turn off the stove.
8. Transfer the tadka mix to the chutney and mix well.
9. Serve with rice, dosa, idli, guntaponganalu etc.

Oats guntaponganalu

Chana dal-1 tbsp
Toor dal-1 tbsp
Moong dal-1 tbsp
Urad dal-2 tbsp
Quick Oats-1 cup
Salt-to taste
Green chillies-3
Ginger-1 inch
Jeera-1 tsp
Coriander-2 tbsp
Onion-1/2 small
Water-1-2 cups
Eno-1/2 tsp
Oil-to make guntaponganalu

Method:

1. Soak for dals in enough water for 4-8 hr.
2. Strain the water and grind dals along with jeera, salt, green chillies and ginger. Add just enough water to grind.
3. Add oats with enough water and grind into a smooth batter with utappam batter like consistency. Check for salt, add echo and mix
4. Heat non stick guntaponganalu stand and apply a drop of oil.
5. Pour spoonful of batter and cook on avery small flame with lid coveted till the bottom side is brown. Turn and cook till the other side is brown.
6. Serve with any type of chutney.

Parmesan corn

Ingredients:

Boiled corn cobs-4
Parmesan cheese shredded-1/4 cup
Lemon-1/2
Chilly powder-1 tsp
Black Salt-1/2 tsp
Cilantro-1 tsp chopped

Method:

1. In a bowl, mix cheese, lemon juice, chili powder, black salt and cilantro.
2.  Add more lemon juice if needed.
3. Apply the mixture to the corn cob and enjoy!!

Chinese eggplant biryani

Ingredients:

Chinese eggplant-2 medium
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 eggplant, cut them into 1 inch pieces and soak in water for 10 min to remove any bitterness.
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 eggplant and cook till soft.
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 2.5 cups of water, adjust for salt and pressure cook for 2 whistles.
11. Wait for the pressure to be gone and serve warm with raita.

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

Aloo cheese panini

Ingredients:

Flat bread-1
Fresh mozzarella cheese-4 two inch slices
Corriander chutney-1.5 tbsp
Aloo masala (recipe in my blog)-2 tbsp or more as you like

Method:

1. Cut flat bread in half and spread corriander chutney on one side of both halves.
2. On one half, spread potato masala and place mozzarella cheese (you can also you shredded mozzarella if you have that handy).
3. Toast either in a pre-heated panini maker or on stove until crispy.
4. Serve with more chutney if you like or straight from the panini maker. Enjoy!