Millet upma

Ingredients:

Millets-1 cup
Moong dal-2 tbsp
Water-6 cups
Potatoes-1
Peas-2 tbsp
Tomato-1/2
Dried red chillies-2
Red chilly powder-1/2 tsp or to taste
Salt-to taste
Corriander powder-1/2 tsp
Oil-1 tsp
Cumin seeds-1/2 tsp
Mustard seeds-1/4 tsp
Ginger garlic paste-1 tsp
Cashews-10
Soya chunks-10
Cilantro, ghee, onion and sev to garnish

Method:

1. Heat oil in a pressure cooker and add cumin and mustard seeds. Allow them to splutter.
2. Add dried red chillies,  cashews and ginger garlic paste. Saute for a min.
3. Add potatoes, peas, salt, chilly powder, corriander powder and cook for a minute.
4. Add tomatoes and cook till mushy.
5. Add soya chunks and saute for a minute.
6. Now add water and bring it to a boil.
7. Add millets and dal, check for salt and spice and pressure cook for two whistles.
8. After the pressure is gone serve hot and garnish with onion, cilantro, sev and ghee. Enjoy!!

Sorakaya pachadi

Ingredients:

Sorakaya-1/4 of large sorakaya
Tamarind-lemon size ball
Sesame seeds-1/4 cup
Peanuts-1 tbsp
Cumin seeds-1/2 tsp
Corriander seeds-1 tsp
Green chillies-6
Garlic-3 cloves
Cilantro-1/4 cup
Sugar-1/4 tsp
Salt-to taste
Turmeric-1/2 tsp
Oil-1 tsp

Tadka:

Cumin seeds-1/2 tsp 
Mustard seeds-1/2 tsp 
Curry leaves-10
Urad dal-1 tsp 
Oil-1 tbsp 

Method:

1. Peel sorakaya and pressure cook with 1/4 cup water for 2 whistles.
2. Soak tamarind in enough water for atleast 30 min. Alternatively microwave for 1 min.
3. Heat oil in a pan and add peanuts. Roast for 30 sec. Add cumin seeds, corriander seeds, garlic cloves, green chillies, sesame seeds and turmeric. Roast for a minute and turn off the stove. Allow it to cool.
4. Grind tadka along with corriander leaves, soaked tamarind and pressure cooked sorakaya.
5. Add salt and sugar and grind again.
6. Transfer to a bowl and pour sizzling tadka on the chutney.
7. Serve with rice, roti, idli or dosa

Sweet pongal

Ingredients:

Rice-1.5 cups
Split moong dal (yellow)-0.5 cup
Water to pressure cook rice and moong dal-6 cups
Sugar or Jaggery or combination of both-2 cups
Water to dissolve jaggery-2 cups
Ghee-1/4 cup or more
Elaichi-2
Cashew-10-20
Almonds and raisins (optional)

Method:

1. Roast moong dal and keep it aside.
2. Pressure cook rice, roasted dal along with 6 cups of water for 3 whistles.
3. Meanwhile boil 2 cups jaggery/sugar in 2 cups of water and keep it aside.
4. After pressure is gone, mix jaggery/sugar water with pressure cooked rice+dal mix and cook  for 10-15 min or till it comes to a boil. Turn off the stove.
5. In a separate pan, heat ghee and roast dry fruits.
6. Add ghee and dry fruits to rice, dal and jaggery mix.
7. Serve warm and enjoy!!

Mango kulfi

Ingredients:

Heavy cream-1/2 cup
Fresh ripen mango puree-3/4 cup (I used marathon mangoes)
Condensed milk-14 oz can
Chopped Pistachio-adjust according to your taste
Cardomom powder-1/4 tsp

Method:

1. Add cream to a large bowl and whip until peaks. You will make butter if you over whip.
2. Fold in mango puree, condensed milk, cardomom powder and chopped pistachios.
3. Make popsicles or freeze in a safe container for atleast 6-8 hr. Enjoy delicious kulfi!

Note: If you are freezing in a container, cover with a plastic wrap. The wrap should touch the surface of the mix. This prevents the formation of ice crystals.

Avocado egg salad

Ingredients:

Servings-4

Hard boiled eggs-4
Ripe Avocado-1
Pickles-2
Salt and pepper-to taste
Lime-1/2
Cilantro-to garnish
Toasted Bread
Maggi sweet and hot sauce

Method:

1. Mash eggs and avocado in a bowl.
2. Add salt, pepper, chopped pickles, lime and cilantro.
3. Spread on butter toasted bread and make a sandwich.
4. Serve with maggi sweet and hot sauce.

Plain chocolate cake

Ingredients:

Dry ingredients:

All purpose flour or bread flour (I used unbleached bread flour)-1 3/4 cups
Granulated sugar-1 3/4 cup
Unsweetened cocoa powder-3/4 cup
Baking powder-1 tsp
Baking soda-2 tsp
Salt-1 tsp

Wet ingredients:

Eggs (bring to room temperature)-2
Oil-1/2 cup
Butter milk-1 cup OR Milk+white vinegar-1 cup (Add 1 tbsp of vinegar to a measuring cup and bring it up to 1 cup with milk)
Vanilla extract-1 tsp
Hot brewed coffee or hot water-1 cup

Method:

1. Pre-heat oven to 350F.
2. Butter or oil or oil spray two 9-inch round pans or one 13×9 inch pan.
3. Bring eggs to room temperature by letting them sit in warm water for 10-15 min.
4. If you don't have buttermilk, mix vinegar with milk and keep it aside for further use.
5. In a big bowl, add all dry ingredients and whisk to make sure there are no lumps.
6. In an another big bowl, add all wet ingredients except for hot brewed coffee and combine with electric mixer at high speed until well combined.
7. Add dry ingredients to wet ingredient mix part by part and roughly combine with a spatula.
8. Finally combine properly with electric mixer at low speed.
9. Now add brewed coffee or water and combine well with mixer at low speed. The batter will be very thin and it is ok.
10. Transfer into the prepared pans and bake for 22-30 min till a toothpick comes clean from the center. Mine took 30 min for 9 inch round pans. It might take longer for 13×9 inch pan.
11. Turn off the oven and let the cakes cool down on the counter completely.
12. You can eat as it is or ice them. This is the basic chocolate cake and you can use it to make cupcakes, multi layered cake, black forest cake etc.
13. Enjoy the most delicious and moist chocolate cake.

Rajma masala

Ingredients:

Red kidney beans dry-1 cup
Oil-1 tbsp
Onions-2 medium
Tomatoes-3 large
Green chillies-3
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1/2 tsp
Cumin powder-1 tbsp
Garam masala-1/2 tsp
Corriander powder-1 tbsp
Amchur-1/2 tbsp
Corriander-1/4 cup

Method:

1. Soak red kidney beans in enough water overnight.
2. Next day pressure cook with enough water for 10 whistles. They should be soft and melt in your mouth.
3. In a non stick pan, heat 0.5 tbsp oil and add roughly chopped onions, ginger garlic paste and slit green chillies.
4. Sprinkle some salt and cook till brown.
5. Add roughly chopped tomatoes and cook till mushy. Turn off the stove. Allow it to cool.
6. Transfer the above mix to a blender and blend till smooth.
7. In the same pan, add 0.5 tbsp of oil and add cumin seeds. Allow them to splutter.
8. Add the blended onion tomato paste and mix well. Cook till water evaporates and oil is released. Cover part of the pan with a lid to prevent the mixture from spilling.
9. Add turmeric, corriander powder, cumin powder, amchur, red chilly powder, and garam masala. Mix well.
10. Transfer cooked rajma along with the water to the pan. Add more water if needed and adjust the consistency.
11. Add chopped corriander leaves and cook for 5 min.
12. Adjust for spices and consistency. Turn off the stove. Garnish with lemon and copied onion during serving. Serve with roti or rice.

Dill rice

Ingredients:

Rice-2.5 cup
Jeera-1/2 tbsp
Ghee-1 tbsp
Salt-to taste
Water-4.5 cups
Dill-1 bunch (approximately 3.5 cups)
Cloves-5
Cardomom-5
Bay leaves-2
Star anise-2
Cinnamon-1 inch piece

Method:

1. Wash rice and soak in enough water for 30 min. Separate dill leaves from stem. Wash, chop and keep it aside.
2. Heat ghee in a pressure cooker and add jeera, cloves, cardomom, bay leaves, cinnamon and star anise. Allow them to splutter. Add chopped dill and saute for a minute.
3. Drain water from rice and add to pressure cooker. Saute for a minute.
4. Add water and pressure cook for 2 whistles. Allow the pressure to go and mix well. Be careful as you may end up making rice mushy.
5. Serve hot with curry of your choice and raita.

Dahi aloo

Ingredients:

Potatoes-2 small
Yogurt-1.5 cups
Turmeric-1/4 tsp
Green chillies-3
Jeera-1 tsp
Hing-pinch
Mustard seeds-1 tsp
Curry leaves-10
Salt-to taste
Ginger-1 inch piece
Oil-0.5 tbsp
Water-1 cup

Method:

1. Pressure cook potatoes. Peel off the skin, mash and keep it aside.
2. In a bowl whisk yogurt along with water. Keep it aside.
3. Heat oil in a pan and add cumin, mustard seeds. Allow them to splutter.
4. Add curry leaves, green chillies, ginger, hing and turmeric. Cook till raw smell of ginger goes away and chillies are cooked.
5. Add mashed potatoes and mix well. Cook for couple of minutes. Add salt and mix well.
6. Turn off the stove and add whisked yogurt. Mix well.
7. Adjust for salt. Add more water if needed. Garnish with corriander and serve with roti or rice as a side.

Beerakaya pappu

Ingredients:

To pressure cook:

Toor dal-1.5 cups
Beerakaya (peeled and chopped)-1 big
Garlic-5 cloves
Salt-1/4 tsp
Turmeric-1/4 tsp

For tadka:

Ghee-1 tbsp
Cumin seeds-2 tsp
Mustard seeds-2 tsp
Curry leaves-10
Green chillies-5
Turmeric-pinch
Hing-pinch
Salt-to taste

Corriander-to garnish

Method:

1. Wash toor dal. Pressure cook with beerakaya, garlic turmeric, salt and 4 cups of water for 4-6 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 green chillies and cook for a minute.
6.Transfer the tadka to the pressure chopped dal.
7. Adjust for salt and water consistency and cook for simmer for 2-3 minutes.
8. Turn off the stove and garnish with corriander leaves. Serve hot with rice.

Panchratan dal

Ingredients:

To pressure cook:

Toor dal-1/4 cup
Masoor dal-1/4 cup
Chana dal-1/4 cup
Whole moong dal-1/4 cup
Whole urad dal-1/4 cup
Water-4 cups
Salt-pinch

For tadka:

Ghee-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Garlic-4 cloves
Green chillies-5
Turmeric-pinch
Hing-pinch
Red chilly powder-1/2 tsp
Salt-to taste
Onion-1 small
Tomato-1 small

Cilantro-to garnish
Lemon-1/2

Method:

1. Soak all dals in water for 4 hr and pressure cook for 4-6 whistles.
2. For tadka, heat ghee in a pan. Add mustard and cumin seeds and let them splutter.
3. Add smashed garlic and saute for 30 sec.
4. Add green chillies, turmeric, hing, salt and red chilly powder and mix well.
5. Now add finely chopped onions and cook till translucent.
6. Add finely chopped tomato and cook till soft.
7. Add dal to tadka or vice versa and add water to reach desired consistency.
8. Adjust for salt and chilly powder and simmer for 5-10 min.
9. Turn off the stove and add lemon juice. 10. Garnish with cilantro and serve this tasty and healthy dal with rice, fresh lemon and onion.

Mushroom phool makhana curry

Ingredients:

Mushroom-10-12 small
Phool makhana-1.5 cups
Oil-1 tbsp
Onions-1 large
Tomatoes-1 large
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1 tsp
Cumin powder-1/2 tbsp
Amchur-1 tsp
Garam masala-1 tsp
Corriander powder-1 tbsp
Corriander-1/4 cup

Method:

1. Finely chop onions, tomatoes and mushroom. Keep them aside.
2. Heat 1 tbsp oil in a pan and add cumin seeds. Allow them to splutter.
3. Add finely chopped onions, salt, ginger garlic paste and brown the onions.
4. Now add finely chopped tomatoes, cover the lid and cook till mushy.
5. Remove the lid and cook till oil is released.
6. Add chopped mushrooms and cook till released water is evaporated.
7. Meanwhile, in a separate pan, roast phool makhana till crisp on a small flame. Be careful not to burn them.
8. Once mushrooms are cooked, add phool makhana, salt, cumin powder, corriander powder, turmeric, amchur, chilly powder, garam masala. Combine well.
8.  Add 2 cups of water and mix well. Cook till masalas are well combined and curry reaches desired consistency.
9. Adjust for spices, add more water if needed, cover the lid and simmer for 5 min.
10. Turn off the stove and garnish with corriander. Serve with rice or roti.

Vegetable and egg fried brown rice

Ingredients:

Brown rice-2 cups
Eggs-4
Onion-1 medium
Green beans-15
Fresh/frozen Coconut-1/4 cup
Chana dal-1/4 cup
Capsicum-1 small
Oil-1 tbsp+1 tsp
Cumin seeds-1 tsp
Green chillies-2
Curry leaves-10
Salt and pepper-to taste
Corriander-to garnish

Method:

1. Cook brown rice with 6 cups of water in electric rice cooker or by your method of choice. Allow it to cool. Alternatively use leftover rice.
2. Heat oil in a pan and add chana dal. Roast till they start to change color.
3. Add cumin seeds and allow them to splutter.
4. Add curry leaves, finely chopped onions and green chillies. Cook till translucent.
5. Add chopped green beans and chopped capsicum. Cook till soft and crunchy.
6. In a separate pan, add oil and scramble eggs. Keep then aside.
7. After the veggies are done, add scrambled egg, coconut, salt and pepper. Mix well.
8. If using frozen coconut, cook till coxonut is thawed and combined well.
9. Now add cooked rice and mix well. Adjust for salt and pepper.
10. Garnish with corriander and serve with your favorite raita.

Chickpea potato chat

Ingredients:

Dry chickpeas-1/2 cup
Potato-2 medium
Onion-1/2 small
Tomato-1/2 small
Garlic chutney-3/4 tsp
Corriander chutney-1 tbsp
Tamarind-date chutney-1 tbsp
Lemon-1/2 small
Salt-to taste
Chat masala-1/2 tsp
Corriander powder-1/2 tsp
Amchur-1/4 tsp
Black salt-1/4 tsp
Corriander-to garnish
Papdi and sev-to garnish

Method:

1. Soak chickpeas overnight and pressure cook with enough water and pinch of salt for three whistles.
2. Cut potatoes into half and boil for 4-5 whistles. Peel off the skin, mash and keep them aside.
3. Finely chop onions and tomatoes and keep them aside. 
4. In a bowl, combine cooked chickpeas, mashed potatoes, chopped onions, chopped tomatoes, corriander, garlic, tamarind-date chutneys, salt and masalas, lemon juice and corriander.
5. Adjust for chutneys, spices and lemon nice.
6. Serve and top it off with sev and papdi. You can also add sweetened curd on the top if desired. Enjoy!

Cheesy Set dosa

Ingredients:

Servings: 12 dosas

Basmati Rice (you can use sona masoori as well)-2 cups
Urad dal-1/2 cup
Thin Poha (dont use thick poha)-1 cup
Methi seeds-1 tsp
Sugar-1/4 tsp
Salt-1/2 tsp
Ghee for making dosa


For stuffing:

Grated Carrot, chopped onion and shredded mozzarella cheese.

Method:

1. Soak rice, urad dal and fenugreek seeds for 6-8 hr or overnight.
2. Add enough water to soak poha. Let it stand for couple of minutes till soft and poha absorbs all the water.
3. Grind rice, urad dal, fenugreek seeds and poha with just enough water into a smooth batter.
4. Mix well and let it ferment for 12 hr in a warm place (instant pot yogurt setting works really well).
5. To make dosas, heat a tawa.
6. Add salt and sugar to the batter and mix well.
7. Take a big spoonful of batter and spread with the ladle to make a dosa. Holes should appear immediately. Sprinkle grated carrot and chopped onions. Add ghee on the top and around the dosa.
8. Turn the dosa and cook for a minute.
9. Once cooked, turn it back and add grated cheese. Fold the dosa and cook for few sec.
10. Serve with corriander chutney or any of your favorite chutneys. Enjoy delicious and soft cheesy dosas!!

Sweet potato corn bread

Ingredients:

Yellow corn meal-1 cup+2.5 tbsp

Bread flour-1/2 cup

Baking powder-1.5 tsp

Baking soda-1/4 tsp

Sugar-1/4 cup

Salt-3/4 tsp

Butter-1/4 cup

Milk-1/4 cup

Mashed sweet potato-1 cup

Eggs-2

Buttermilk-3/4 cup

Method:

1. Turn on the over to 350 F. Butter a 9 inch oven-safe iron skillet. Alternatively you can also use a baking pan.

2. Microwave one medium sweet potato for 5 min. Allow it to cool. This should yield 1 cup of mashed sweet potato.

3. In a food processor, combine corn meal, flour, baking powder, baking soda, sugar, salt and butter (slice butter into 1/4 inch pieces). You can also use your hands instead of food processor.

4. In a separate bowl, whisk mashed sweet potato, milk, buttermilk and eggs.

5. Add dry ingredients to wet ingredients and mix properly.

6. Transfer batter into buttered skillet.

7. Bake for 35-40 min or till fork comes out clean from the center and the top is slightly browned.

Matar ka nimona

Ingredients:

Frozen green peas-2 cups
Potatoes-2 small
Oil-2 tbsp
Onions-2 medium
Tomatoes-2 large
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1 tsp
Cumin powder-1/2 tbsp
Amchur-1 tsp
Garam masala-1 tsp
Corriander powder-1 tbsp
Corriander-1/4 cup

Method:

1. Cut potatoes into small pieces and keep then aside.
2. Heat 1 tbsp of oil in a pan and shallow fry potatoes on a small flame till you get a nice crisp outside and soft inside. Keep them aside.
3. Heat 1 tbsp oil in the same pan and add cumin seeds. Allow them to splutter.
4. Add finely chopped onions, ginger garlic paste and brown the onions.
5. Now add finely chopped tomatoes, cover the lid and cook till mushy.
6. Meanwhile microwave peas for 2 minutes and blend them with 1/4 cup water.
7. Continue to cook onion tomato paste till the oil is released.
7. Add salt, cumin powder, corriander powder, turmeric, amchur and mix well.
8. Add blended peas along with 1-2 cups of water and mix well.
9. Adjust for spices, add more water if needed, cover the lid and simmer for 5 min.
10. Add shallow fried potatoes and cook for couple of minutes with covered lid.
11. Turn off the stove and garnish with corriander. Serve with rice or roti.

Sorakaya palu curry

Ingredients:

Beerakaya-1 large
Onion-2 medium
Garlic-3 cloves
Green chillies-4
Curry leaves-10
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Oil-1 tbsp
Milk-1.5 cups
Salt-to taste
Cumin powder-1 tbsp
Corriander leaves-to garnish

Method:

1. Wash sorakaya and remove peel. Cut into small pieces and keep them aside. Also, finely chop onions and keep them aside.
2. Heat oil in a pan and saute crushed garlic till nice aroma comes out.
3. Add cumin and mustard seeds and allow them to splutter.
4. Add curry leaves, green chillies and cook for 30 sec.
5. Cook finely chopped onion with some salt and saute till transparent.
6. Add sorakaya pieces, cover the lid and cook for 5-10 min till they become soft.
7. If lot of water is released, cook with the lid open and allow some water to evaporate.
8. Add corriander powder and adjust for salt and chilly powder.
9. Add milk and cook on a small flame for couples of minutes.
10. Garnish with corriander leaves and serve with rice or roti.

Wheat dosa

Ingredients:

Servings:6-8 dosas

Wheat flour-1/2 cup
Rice flour-1/4 cup
Onion-1 small
Buttermilk-1 cup
Water-as needed
Chopped Curry leaves-4
Chopped Green chillies-2
Cumin seeds-1/2 tsp
Salt-to taste
Corriander-1/4 cup

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.

Tomato coconut chutney

Ingredients:

Tomato-2 big
Fresh or frozen grated coconut-1/2 cup
Dried red chillies-2
Green chilly-1
Urad dal-1 tsp
Chana dal-1 tsp
Cumin seeds-1/2 tsp
Oil-1 tsp

Tadka:

Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Curry leaves-10
Urad dal-1 tsp
Oil-1 tbsp

Method:

1. Heat oil in a pan and add chana dal. Roast for 30 sec.
2. Add urad dal and roast for few sec.
3. Add cumin seeds and roast for few sec.
4. Now add finely chopped green chilly and dried red chillies along with coconut.
5. Cook for couple of minutes and keep it aside.
6. In the same pan add tomato and cook till soft.
7. First blend everything else except for tomato followed by cooked tomato.
8. Pour tadka over the ground chutney. Serve with dosa or idli.

Spicy beetroot lassi

Ingredients:

Beetroot-1 small
Yogurt-1/2 cup
Water-1/4 cup
Salt-to taste
Mint leaves-10
Pepper-to taste
Cumin powder-1/2 tsp
Sumac-1/2 tsp
Sugar-1 tsp
Lime juice-1 tsp
Garam masala-pinch

Method:

1. Peel beetroot and cut into small pieces.
2. Boil in a pressure cooker or an open vessel till soft.
3. Blend beetroot with yogurt and remaining ingredients listed above.
4. Adjust for taste and serve chill with ice cubes.

Dabha style dal fry

Ingredients:

To pressure cook:

Toor dal-1/2 cup
Chana dal-1/2 cup
Water-5 cups
Turmeric-pinch
Salt-1/2 tsp

For tadka 1:

Oil-2 tbsp
Cumin seeds-1 tsp
Ginger-1 in
Garlic-4 cloves
Green chillies-2
Red chilly powder-1 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Amchur-1 tsp
Garam masala-1/2 tsp
Salt-to taste
Onion-1 small
Tomato-1 small
Lime-1/2

For tadka 2:

Ghee-1 tbsp
Cumin seeds-1 tsp
Dried red chillies-2
Chilly powder-1/2 tsp  (only if u need more spice)
Garlic-2 cloves cut in round circles

Method:

1. Soak toor and chana dal in water for 30 min and pressure cook with 5 cups of water, salt and turmeric for 6 whistles.
2. For tadka, heat oil in a pan. Add cumin seeds and allow them to splutter.
3. Add finely chopped ginger and garlic and saute for 30 sec.
4. Add finely chopped onions and green and cook till brown.
5. Add finely chopped tomato and cook till mushy.
6. Now add chilly powder, cumin powder, corriander powder, garam masala and amchur. Mix well.
7. Add some water from cooked dal to the pan and allow the mixture to cook on a very small flame for 3-5 min until all the masalas are properly combined with onion-tomato mixture.
8. Add dal to tadka or vice versa along with lime juice and bring it to a boil. Simmer it and cook for 10 min. This is a very important step. After pressure cooking dal, there will be lot of water. During this step, the water evaporates and dal comes to a nice consistency.
9. Adjust for salt and turn off the stove. If you need more spice, add chilly powder in tadka 2.
10. For second tadka, heat ghee in a pan and add cumin seeds, chopped garlic, dried red chilly and red chilly powder. Cook till garlic is nice and brown and add it to the dal. Mix well.
11. Serve with hot steamed rice or jeera rice or roti.

Veg pulao with coconut milk

Ingredients:

Full fat coconut milk-14 oz can
Water-2 cups
Frozen green peas-1/4 cup
Baby carrots-15
Green beans-15
Potato-1 small
Whole Cashews-15
Basmati rice-2 cups
Onion-1 medium
Mint-1/4 cup
Green chillies-3
Ginger-garlic paste-2 tsp
Oil-2 tbsp

Masala:

Cloves-6
Cardomom-6
Cinnamon-1 in piece
Bay leaves-2
Jeera-1 tsp
Star anise-2

Method:

1. Soak basmati rice for 30 min.
2. Slice onions into thin long pieces. Chop carrots, beans and potato into small pieces. Keep them aside.
3. Heat oil in a pressure cooker, add all ingredients listed under masala and saute for 30 sec. Add cashews and roast till golden brown.
4. Add onions, green chillies, ginger-garlic paste, salt and saute until the onion is transparent and brown.
5.Add chopped mint, carrots, beans, potato and peas. Mix well.
6. Add water, coconut milk and mix well. Taste the liquid and adjust for salt. Close the lid and pressure cook for 2 whistles.
7. Turn off the stove and allow the pressure to be gone.
8. Mix everything well and serve with raita. Dont overmix as the rice will become mushy.

Egg sandwich

Ingredients:

Boiled egg-1
Corriander chutney-1 tbsp
Bread-2 slices
Butter-to toast bread
Grated carrot-2 tbsp
Onion slices as needed

Method:

1. Toast bread by applying butter on a tawa.
2. Apply corriander chutney on one side of both slices.
3. On one slice, place sliced egg pieces.
4. Top of with carrot and onion.
5. Cover the sandwich with the second bread slice and toast the sandwich again till bread is crispy on both sides.
6. Slice into two triangles and serve with ketchup or hot and sweet sauce.

Paneer tikka masala

Ingredients:

Gravy:

Onion-1/2 medium
Tomato-2 large
Oil-2 tsp
Salt-to taste
Turmeric-1/4 tsp
Red chilly powder-1 tsp
Garam masala-1/2 tsp
Cashew powder-2 tbsp
Kasuri methi-1 tsp
Water-1 cup or more if needed
Corriander-to garnish

Marinade:

Paneer-200 g
Onion-1/2 small
Capsicum-1 small
Thick Yogurt-1 cup
Ginger garlic paste-1 tbsp
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Garam masala-1 tsp
Corriander powder-1 tsp
Lemon juice-1 tbsp
Oil-1 tsp
Salt-to taste

Method:

1. Cut paneer into 1.5 inch pieces.
2. Cut onion and capsicum into 2 inch pieces.
3. Add yogurt to a big bowl and add everything listed under marinade except for veggies and paneer. Combine well.
4. Now add paneer and veggies. Mix well.
5. Let the mixture marinate for atleast 30 minutes at room temperature.
6. Heat 1 tsp of oil in a pan and add marinated paneer and veggies. Dont add extra yogurt sauce. Keep it for later.
7. Cook on a medium flame till paneer and veggies are nicely coated and brown on all sides. Keep them aside.
8. In a same pan, add 1 tsp of oil and add finely chopped onions. Saute till translucent.
9. Add tomato paste and cashew powder (you can also add cashew paste) along with turneric, salt, chilly powder and garam masala. Mix well.
10. Cover the lid and simmer for 5-10 min until the oil separates. Keep mixing in between to prevent it from burning.
11. Add paneer and veggie slices, remaining yogurt mix and water as needed.
12. Adjust for spices and cook for couple more minutes on a small flame. Dont cook on a high flame because yogurt will curdle.
13. Turn off the flame and add kasoori methi. Garnish with corriander leaves. Serve with rice or roti.

Roasted sugar snap peas

Ingredients:

Sugar snap peas-2 cups
Oil-1 tsp
Grated Parmesan-1 tbsp
Almonds-10
Lemon-1/2
Salt and pepper-to taste

Method:

1. Wash and dry sugar snap peas.
2. Heat oil in a pan and add sugar snap peas.
3. Cover the pan with a lid and cook till slightly brown. Keep stirring them in between to prevent them from burning.
4. Add salt, pepper and chopped almonds. Mix well.
5. Garnish with parmesan and lime juice.
Note: Add parmesan and lime only during serving. Otherwise the cheese melts.

Chocolate chip cookies

Ingredients:

Butter-1 cup
Brown sugar-1 1/4 cups
All purpose flour-2 1/4 cups
Egg-1
Baking soda-1 tsp
Salt-1 tsp
Vanilla extract-2 tsp
Chocolate chips-2 cups

Method:

1. Pre-heat oven to 350F.
2. Line a baking sheet with parchment paper and keep it aside.
3. Measure butter and allow it to soften at room temperature.
4. Add sugar and butter to a bowl and beat with electric mixer till creamy. Add egg and beat.
5. Add flour, salt and banking soda. Mix well and beat for couple of minutes.
6. Add vanilla extract and beat at high speed for a minute.
7. Now fold in chocolate chips.
8. Transfer scoop full of batter to parchment paper. You don't have to flatten the dough.
9. Bake for 10-15 minutes till the edges become golden brown.
10. Remove cookies from the oven and allow them to cool down.
11. Repeat till the batter is finished.
12. Enjoy delicious chocolate chip cookies. Store them in an air tight container.

Notes:

1. If you are making cookies for the first time,  you will be tempted to bake for longer. Even though you feel like center of the cookie is not set, remove them from the oven once the sides and bottom turn golden brown.
2. Baking time depends from oven to oven. It took ~17 min in my oven.
3. Bake a small batch first and see how they turn out. Finish processing remaining batter.
4. The recipe makes 24 cookies.

Mah ki dal

Ingredients:

Whole urad dal-1 cup
Onions-2 medium
Tomatoes-2 medium
Curry leaves-10
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Cumin powder-1 tsp
Coriander powder-1 tbsp
Oil-1.5 tbsp
Ginger garlic paste-1 tbsp
Green chillies-4
Red chilly powder-1/2 tsp
Turmeric-pinch
Ghee-2 tsp
Hing-pinch
Garam masala-1 tsp
Amchur-2 tsp
Salt-to taste
Corriander-to garnish
Lemon-1

Method:

1. Soak whole urad dal overnight in enough water.
2. Next day pressure cook for 10 whistles. It is okay to over cook dal but not undercook.
3. Heat oil in a pan and add cumin seeds and mustard seeds. Allow them to splutter.
4. Add finely chopped onions, green chillies and cook till translucent.
5. Add ginger garlic paste and cook till raw smell goes away.
5. Now add finely chopped tomatoes, cover the lid and cook till mushy.
6. Continue to cook onion tomato paste till the oil is released.
7. Add salt, cumin powder, corriander powder, turmeric, amchur and mix well.
8. Add cooked dal along with water and mix well.
9. Adjust for spices, cover the lid and simmer for 20 min. The longer you cook the creamier the dal will become. Mix well in between to prevent the dal from sticking to the pan.
10. Heat ghee in a tadka pan and add hing, chilly powder and garam masala. Roast for few sec and add the spice mix to the dal.
11. Adjust the consistency and turn off the stove.
12. Add lemon juice and garnish with corriander. Serve with rice or roti.

Wheat rava pongal

Ingredients:

Wheat rava (cracked wheat)-1 cup
Moong dal-3/4 cup
Baby carrots-15
Green beans-15
Ghee-1 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Peppercorn-10
Cashews-10
Ginger-1 inch piece
Green chillies-2
Red chillies-4
Curry leaves-10
Turmeric-pinch
Hing-pinch
Salt-to taste
Water-7 cups

Method:

1. Cut carrots and beans into small pieces. Chop green chillies into fine pieces.
2. Break cashews into tiny pieces.
3. Heat ghee in a pressure cooker and add cumin seeds, mustard seeds. Allow them to splutter.
4. Add peppercorns, cashews, grated ginger,  curry leaves, turmeric, hing, green chillies and red chillies. Cook for 30 sec.
5. Add chopped carrot and beans. Mix well.
6. Add wheat rava and moong dal along with water.
7. Pressure cook for for whistles. Mix well after the pressure is gone.
8. Serve with pickle and papad.

Roasted beans with parmesan

Ingredients:

Green beans-25
Oil-1 tsp
Grated Parmesan-2 tbsp
Almonds-10
Lemon-1/2
Salt and pepper-to taste

Method:

1. Wash and dry green beans.
2. Heat oil in a pan and add green beans.
3. Cover the pan with a lid and cook till slightly brown. Keep stirring them in between and prevent them from burning.
4. Add salt, pepper and chopped almonds. Mix well.
5. Garnish with parmesan and lime juice.
Note: Add parmesan and lime only during serving. Otherwise the cheese melts.

Cucumber coconut water

Ingredients:

Cucumber-1 large
Coconut water-1.5 cups
Mint leaves-4
Salt-pinch
Jal jeera-1/2 tsp
Cumin powder-1/2 tsp
Sugar-1 tsp
Lemon-1/2

Method:

1. Peel cucumber and cut into pieces.
2. Blend cucumber and all the other listed ingredients.
3. Adjust all the spices according to your taste.
4. If you dont want the fiber from cucumber, strain the mix using a fine mesh strainer.
5. Enjoy this super healthy drink especially in summer.

Banana smoothie with ice cream

Ingredients:

Bananas-2
Whole milk-1 cup
Vanilla icecream-1/2 cup
Peanut butter-1 tbsp

Method:

Blend ask the ingredients to smooth and enjoy the deliciousness!!

Millet pulihora

Ingredients:

Kodo millet-1 cup
Water-2 cups
Oil-2 tbsp
Peanuts-1/4 cup
Chana dal-1 tbsp
Urad dal-1 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Green chillies-3
Dried red chillies-4
Curry leaves-10
Ginger-1 inch
Hing-pinch
Turmeric-1/4 tsp
Cumin powder-1 tsp
Tamarind pulsu-2 tbsp (adjust according to your taste)
Salt-to taste

Method:

1. Pressure cook 1 cup of millets with 2 cups of water for 2 whistles. After the pressure is gone open the lid and let it cool down completely to avoid stickiness.
2. Heat oil in a pan and add peanuts. Roast on a small flame for a minute and add chana dal. Roast for 30 sec-1 min or till it just starts to change its color.
3. Add urad dal and roast for another minute. Add cumin, mustard seeds and saute for 30 sec.
4. Now add grated ginger, curry leaves, green chillies, dried red chillies, hing, salt and turmeric. Mix well and cook till ginger is cooked.
5. Add tamarind pulusu and cumin powder. Mix well.
6. Turn off the stove and add fluffy millets. Mix well. Adjust for salt and tamarind pulusu.
7. Let it sit for 10-15 minutes for the millets to absorb the flavor.
8. Enjoy healthy and delicious millet pulihora!!

Note: I used tamarind pulusu that my mom made. I will post the recipe soon.

Mixed vegetable curry

Ingredients:

Cauliflower-1/2 medium
Capsicum-1
Onion-1 small
Green beans-20
Baby Carrots-10
Potato-3 medium
Oil-2 tbsp
Tomato sauce-1 14 oz can
Salt-to taste
Turmeric-pinch
Red chilly powder-1 tsp
Cumin seeds-1 tsp
Cumin powder-1 tsp
Coriander powder-1 tbsp
Garam masala-1/2 tsp
Amchur-1 tsp
Lemon-1/2 small
Corriander-to garnish

Method:

1. Peel potatoes and cut them into small pieces.
2. Heat oil in a pan and add cumin seeds. Allow them to splutter.
3. Add chopped potatoes along with salt and turmeric. Mix well and cook with the lid closed till half cooked. Keep stirring occasionally.
4. While the potatoes are cooking, boil a pot of water with salt.
5. Cut cauliflower into bite size pieces and boil them in salt water till half cooked. Keep them aside.
6. Cut onion, capsicum, beans and carrots into small pieces and keep them aside.
7. Once the potato is done, add onion, capsicum, beans, carrots and cook for couple of minutes.
8. Now add boiled cauliflower and tomato sauce. Mix well.
9. Add salt, chilly powder, cumin powder, corriander powder, red chilly powder, garam masala and amchur. Mix well.
10. Finally add chopped tomato, cover the lid and cook for couple of minutes.
11. Open the lid and check of all the veggies are done. Otherwise continue o cook for few more minutes.
12. Adjust for spices and add lime juice. Garnish with corriander and serve with rotis.

Roast vegetables

Ingredients:


Oil-1 tsp
Favorite veggies
Salt, pepper, chat masala, honey etc as spice toppings

Method:


1. Heat oil in a pan and add your favorite vegetables.
2. Mix well, cover the lid and roast on a small flame until brown and soft.
3. Turn off the stove and sprinkle with spices. Mix well and enjoy!

Veggies I tried so far:

1. Brussel sprouts-cut into half lengthwise
2. Asparagus-cut into half
3. Green beans-u can use whole beans
4. Sugar snap peas
5. Carrots
6. Sweet potatoes
7. Potatoes

Chamagadda (arbi) pulsu

Ingredients:

Arbi-8 small
Onion-2 medium
Tamarind-big lemon size
Green chillies-3
Ginger garlic paste-1 tbsp
Turmeric-pinch
Corriander powder-1 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Methi seeds-1/4 tsp
Salt-to taste
Red chillies-3
Jaggery or sugar-1 tsp or to taste
Oil-3 tbsp
Curry leaves-15
Hing-pinch
Corriander-to garnish

Method:

1. Wash arbi and cut into half.
2. Pressure cook with a pinch of salt and enough water for 8 whistles. Pressure cook time depends on the arbi type and 8 whistles work for me.
3.Once the pressure is gone, drain water. Wash with cold water and peel the skin off. 4. Cut each arbi into four pieces and keep them aside.
5. Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds and allow them to splutter.
6. Add dried red chillies, hing and saute for few sec.
7. Add finely chopped onions, finely chopped green chillies, curry leaves, turmeric, salt and ginger garlic paste. Mix well and cook till onions are brown.
8. While the onion cooks, extract tamarind juice and keep it aside.
9. After the onion is cooked and brown, add tamarind juice and mix well.
10. Add enough water and adjust for salt and jaggery to taste.
11. Let the mixture boil for couple of minutes.
12. Add arbi pieces and mix well. Cook with a closed lid for 5 min.
13. Check for all spices and turn off the stove.
14. Garnish with corriander and serve with rice. Enjoy the delicious pulsu.

Towards making a perfect yellow cake

I made the basic yellow cake quite a few different times with different recipes and I don't have a favorite one yet. I always forgot to take notes. So here I am starting again. This time was not too bad but I made some mistakes which I only realized after the cake is done :D

So here is the recipe I used:

Ingredients:

Land O lakes spreadable butter-1/2 cup (Prefer non-spreadable and unsalted butter)
Powdered sugar-1 1/2 cups (DON'T USE POWDERED SUGAR. See mistake 2)
Eggs-3 medium
Bread flour-2 cups (Preferably use 2 1/4 cups of all purpose flour)
Salt-1 tsp
Baking powder-3 1/2 tsp
Whole milk-1 1/4 cups
Vanilla extract-1 tsp

Method:

1. Pre-heat oven to 350F.
2. Grease two 8 inch pans or one 9X13 pan (I think 9X13 will be too big. If you want a thick cake and use 9X13 pan, multiply the recipe by 1.5 times) with oil/butter and add 1 tsp of flour. Tap the pan so that flour spreads evenly and dust off the remaining flour. If you have parchment paper handy, line the bottom of the pan with it. In this case, dont add any flour. just greasing with oil is enough.
3. Add softened butter to a deep bowl and add powdered sugar to it.
Mistake 1: I was supposed to beat them both and make it fluffy but when I started beating with an electric mixer, powdered sugar was all up in the air and on myself. So decided to proceed to next step without making it fluffy.
4. Add eggs to the above mix and beat well at a low speed.
5. Now continuously add flour to the above mix and keep mixing with the mixer at low speed. Add salt and baking powder and mix well.
Again, the flour was all up in the air. So I decided to add entire flour at once and mixed by spoon. The end product was a thick batter.
6. Add milk and vanilla extract. Now beat with electric mixer at low speed until everything is properly mixed. Then beat at high speed for 3 min.
7. Distribute to the pan (s) and tap to spread the batter evenly.
8. Bake for 30-35 min. Turn off the oven when a fork comes out clean from the center. Remove and let it cool for 15 min.
9. Then turn the pan up-side down and tap to release the cake. Cool on a cooling rack or a plate lined with paper towel for 15-20 min.
10. Proceed to icing or make tres-leches cake or eat with ice cream.

Mistake 2: To my surprise, cake was not sweet enough. I then realized that powdered sugar tastes less sweet than granulated sugar. So never use powdered sugar.

Mistake 3?: You are not supposed to use bread flour for cakes. I didn't have all purpose flour so I used bread flour. May be the texture is little coarse because of this. Not sure.

Mistake 4?: Use non-spreadable unsalted butter for best results. The cake turned out alright but may be it will be more better with non-spreadable butter. 

Conclusion: Next try, use regular sugar, all purpose flour and non-spreadable butter.

Chana masala

Ingredients:

Chick peas dry-1 cup
Oil-3 tbsp+1 tsp
Onions-2 medium
Tomatoes-3 large
Green chillies-2
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1/2 tsp
Corriander powder-1 tbsp
Garam masala-1/2 tsp
Chole masala-1 tsp
Corriander-1/4 cup

Method:

1. Soak chickpeas in enough water overnight.
2. Next day pressure cook with enough water for 10 whistles. Chole should be soft and melt in your mouth.
3. In a non stick pan, heat 3 tbsp oil and add roughly chopped onions, ginger garlic paste and slit green chillies.
4. Sprinkle some salt and cook till brown.
5. Add roughly chopped tomatoes and cook till mushy. Turn off the stove.
6. Transfer the above mix along with 1/4 cup of cooked chickpeas and half cup of water to a blender and blend till smooth.
7. In the same pan, add 1 tsp of oil and add cumin seeds. Allow them to splutter.
8. Add the blended onion tomato paste and mix well.
9. Add turmeric, corriander powder, red chilly powder, garam masala and chole masala. Mix well.
10. Transfer remaining cooked chick peas along with the water to the pan. Add more water and adjust the consistency.
11. Add chopped corriander leaves and cook for 5 min.
12. Adjust for spices and consistency. Turn off the stove. Garnish with lemon and copied onion. Serve with roti or rice.

Note: Sometimes, I also add few paneer slices from my paneer stash stored in freezer and it becomes chana paneer. It tastes really good.

Honey roasted brussel sprouts

Ingredients:

Brussel sprouts-5
Salt-to taste
Pepper-to taste
Oil-2 tsp
Honey-1 tsp

Method:

1. Wash and cut brussel sprouts into two pieces lengthwise.
2. Heat oil in a pan and add brussel sprouts.
3. Sprinkle salt, cover with lid and cook till soft and slightly burnt on both sides.
4. Turn off the stove and add honey and pepper.
5. Mix well and serve as a side or a snack. Enjoy!

Potlakaya (snake gourd) perugu (curd) pachadi

Ingredients:

Potlakaya (snake gourd)-2 long
Yogurt-2 cups
Oil-1 tbsp+1 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1 tsp
Curry leaves-10
Dried red chillies-2
Green chillies-2
Ginger-2 in piece
Hing-pinch
Turmeric-pinch
Salt-to taste
Corriander-to garnish

Method:

1. Peel snake gourd and cut into very small pieces.
2. Heat 1 tsp of oil in a pan and add snake good pieces. Sprinkle some salt and mix well.
3. Add 1 cup of water and cook with the lid closed. Stir in between and add more water if needed to prevent it from burning. Cook till soft and water is evaporated.
4. Turn off the stove.
5. In a separate small pan or tadka pan, add 1 tbsp of oil and add cumin seeds and mustard seeds. Allow them to splutter.
6. Add grated ginger, hing, turmeric, curry leaves, thinly cut green chillies, red chillies and cook for a minute. Turn off the stove.
7. Beat curd in a separate bowl.
8. Add tadka and beaten curd to the pan with cooked snake guard.
9. Check for salt,  add more curd if needed and garnish with corriander. Serve with rice or roti. Enjoy!

Creamy steel cut oats

Ingredients:

Steel cut oats-1 cup
Water-3 cups
Milk-1 cup
Coconut oil-1/2 tbsp
Salt-pinch

Method:

1. Combine water and milk in a pan and bring it to a boil.
2. Heat coconut oil (you can use any oil) in a wide pan and add oats. Roast on a small flame for couple of minutes till you get nice aroma. Mix frequently to avoid burning. Turn off the stove.
3. Transfer oats to the pan with boiling milk and water.
4. Cook on a small flame uncovered till you get desired consistency. Keep mixing intermittently. Remember that oats will continue to absorb moisture even after turning off the stove. Add pinch of salt, mix well and turn off the stove.
5. Serve as it is with your desired toppings. If you want to refrigerate, allow it to cool completely beforehand.
6. You can simply add more milk the next and re-heat. I usually double the recipe and stock it for entire week!!
7. Add nuts, fresh fruit, jam, peanut butter or any other topping and enjoy this delicious and super healthy oat meal.

Topping list I tried so far:

Fruits- Bananas, frozen mango, strawberries, blueberries
Nuts-Toasted pistachio, honey glazed walnuts, pecans
Dried fruit- Chopped dates, cranberries
Granola