Puran poli/bobbatlu

Ingredients:
Servings: 5

For stuffing:

Chana dal-1/2 cup
Powdered Jaggery-1/2 cup
Water-1.5 cups
Ghee-0.5 tbsp

For dough:

Maida-1/2 cup
Whole wheat flour-1/2 cup
Water-as needed
Ghee-2 tbsp
Turmeric-1/8 tsp
Salt-pinch

Method:

1. Soak chana dal for 1 hr. Preasure cook with 1.5 cup water for 8 whistles on a medium flame.
2. Once cooled, mash completely either with hand or blend the dal and keep it aside.
3. In a non-stick pan, heat 1/2 tbsp ghee and add mashed dal and jaggery. Stir continuously on a low flame till jaggery is melted and ghee releases from the sides. The consistency should be such that you should be able to make balls. Check the sweetness and add more jaggery if needed.
4. For dough, combine all ingredients listed under dough and make a nice soft dough. Rest for 30 min.
5. Make bobbatlu in a similar way you make parathas. Generously apply ghee on both sides.
6. Enjoy delicious bobbattlu!!

Pudina pachadi (Mint chutney)

Ingredients:

Mint-1 cup (packed)
Dry roasted peanuts-1/4 cup
Dry roasted sesame seeds-1/4 cup
Dry roasted cumin seeds-1/2 tsp
Dry roasted fenugreek seeds-1/2 tsp
Dried red chillies-5 whole
Corriander powder-1 tsp
Turmeric-1/2 tsp
Salt-to taste
Sugar-1.5 tsp
Garlic-5 big
Onion-1 small
Oil-1 tbsp
Tamarind-lemon size ball

Method:

1. Soak tamarind in water and leave it for 30 min. Wash mint leaves and keep them aside.
2. Heat pan and roast peanuts on a low flame till slightly brown.
3. Add sesame, cumin and fenugreek seeds. Roast them and keep them aside.
4. In a same pan, add 1 tbsp oil and roast dried red chilles and keep them aside.
5. In the same pan, roast mint leaves till wilted.
6. Add everything above to a blender along with garlic cloves, tamarind, corriander powder, sugar, salt and turmeric powder and water as needed.
7. Blend into a coarse paste.
8. Add chopped onion and pulse it.
9. Serve with rice/roti or dosa.

Carrot watermelon smoothie

Ingredients:

Baby carrots-10-15
Watermelon-1 cup cubed
Dates-4
Milk-1/2 cup
Homemade Peanut jaggery powder-3 tbsp

Method:

1. Blend everything and enjoy the delicious smoothie!

Bhindi masala with heavy cream

Ingredients:

Bhindi-30-50
Onion-1 large
Tomatoes-3 medium
Ginger garlic paste-1 tbsp
Heavy cream-1/3 cup
Oil-4 tbsp
Green chillies-5
Red chilly powder- 1 tsp
Turmeric-1/4 tsp
Garam masala-1/2 tsp
Cumin powder-1 tsp
Corriander powder-1 tsp
Salt-to taste
Cilantro-to garnish

Method-

1. Wash bhindi and pat them dry. Cut into 1 inch circles and keep them aside.
2. Heat 3 tbsp oil in a pan and shallow fry bhindi till slightly brown and cooked. Keep it aside.
3. In the same pan or a separate one, heat 1 tbsp oil and add roughly chopped onion, chopped green chillies and ginger garlic paste. Cook till onion is soft and golden brown. Allow it to cool down.
4. Blend chopped tomatoes along with sautéed onion into a fine paste.
5. Add the blended paste to the same pan and cook it covered till water evaporates and oil releases.
6. Add all the masalas and mix well.
7. Add 1-2 cups water and mix well.
8. Add bhindi and adjust the taste and consistency by adding spices and water.
9. Cook for 5 minutes, switch off the stove and add heavy cream. Mix well and garnish with cilantro.
10. Serve with rice or roti.

Lemon loaf

Ingredients:

All purpose flour-2 cups
Baking soda-1/2 tsp
Baking powder-1 tsp
Salt-1/4 tsp
Lemon zest-1 tbsp
Butter-1/2 cup
Sugar-1 1/4 cups
Lemon juice-1/2 cup (approximately 3 lemons)
Milk-1/2 cup
Eggs-3

Method:

1. Bring butter, eggs and milk to room temperature. It takes approximately 1-2 hr.
2. Pre heat oven to 350 F.
3. Grease 9×5 inch loaf pan.
4. Sift togethet flour, salt, baking soda and baking powder into a bowl. Stir lemon zest and keep it aside.
5. Squeeze lemon juice (approximately 3 large lemons) and keep it aside.
6. Beat butter in a large mixing bowl for 2-3 min at medium speed.
7. Add sugar and beat at medium speed for another 2-3 min.
8. Add eggs one at a time and beat well.
9. Add lemon juice and mix well.
10. Add sifted dry ingredients and milk alternatively in two batches and mix with a spatula. Using a mixer, just combine everything properly. Do not over beat.
11. Transfer into the greased pan and bake for 55-60 min. Make sure a fork comes clean once it is completely baked.
12. Allow thr cake to cool down completely before slicing and storing in an air tight container.

Watermelon mint lemonade

Ingredients:

Seedless watermelon- 4 cups
Coconut water-1.5 cups
Lemon-2 tbsp or to taste
Mint-7 leaves
Honey- 1 tbsp or to taste

Method:

1. Blend all the ingredients and serve cold.

Mashed blackbeans

Ingredients:

Dry black beans-1 cup
Salt-to taste
Taco seasoning-to taste
Garlic cloves-3
Oil-2 tbsp
Lemon-to taste
Cilantro-for garnish

Method:

1. Soak blackbeans overnight.
2. Pressure cook in instantpot with 6 cups of water and cook for 1 hr under high pressure setting.
3. Blend black beans with the remaining ingredients except for cilantro to creamy consistency. I used vitamix for this part and blended till smooth.
4. Serve with cilantro and additional lime and chips.

Alu paneer paratha

Ingredients:

Potatoes-4 medium
Grated paneer-1 cup
Salt-to taste
Green chillies-3 finely chopped
Red chilly powder-1 tsp
Amchur-2 tsp
Garam masala-2 tsp
Ginger garlic paste-1 tbsp
Cilantro-handful
Mint leaves-handful
Cumin seeds-1 tsp
Ajwain-1 tsp
Corriander powder-1 tsp
Cumin powder-1 tsp

Method:

1. Boil potatoes for four whistles. Peel and mash them.
2. Add grated paneer along with all the ingredients listed above to the mashed potatoes. Mix well.
3. Stuffing is ready. Make a paratha with the stuffing and apply ghee generously on both sides. Serve with raita and pickle.

Peanut butter banana popsicles

Ingredients:

Bananas-3 large
Salted creamy peanut butter-1/2 cup
Milk-1/2 cup
Maple syrup-1 tbsp

Method:

1. Blend all the ingredients and pour into popsicle molds. This recipe makes 10 popsicles.

Custard cake

Ingredients:

All purpose flour-1.5 cup
Custard powder (vanilla flavour)-1/2 cup
Baking powder-1 tsp
Baking soda-1/2 tsp
Salted butter (room temperature)-8 tbsp
Sugar-1 cup
Milk-1 cup, room temperature
Vinegar-1 tsp
Vanilla extract-1 tsp

Method:

1. Pre-heat oven to 350F.
2. Grease a 9 inch round baking pan.
3. Beat sugar and butter in a large mixing bowl for 3 min or until creamy.
4. Add milk, vinegar and vanilla extract and mix well.
5. Sieve flour, custard powder, baking powder and baking soda into the bowl.
6. Mix well using cut and fold method. Do not over mix.
7. Transfer into greased pan and bake for 45 min or until the toothpick comes out clean.
8. Allow it to cool down completely. Otherwise you may find the cake crumbly.
9. Make pieces and store in the fridge for upto a week.

Tofu with peanut sauce over cauliflower rice

Ingredients:

Stir fry:

Firm Tofu-18 oz
Toasted sesame oil-2 tbsp
Garlic-4 cloves
Red capsicum-1
Cauliflower-1 large
Salt-to taste

Sauce:

Toasted sesame oil-1.5 tbsp
Soy sauce-1/4 cup
Brown sugar-1/4 cup
Salted creamy Peanut butter-5 tbsp
Water-2-3 tbsp
Chilli garlic sauce/schezwan sauce-3-4 tbsp or add more to taste


Method:

1. Remove tofu block and squeeze the water by placing a plate and a heavy object over it for 20 min.
2. Heat 1 tbsp oil in a pan and roast tofu till lightly brown on all sides.
3. Prepare sauce by mixing all the ingredients listed under sauce.
4. Marinate tofu in the sauce for 20 min.
5. Chop pepper, mince garlic and grate cauliflower.
6. Heat 1 tbsp oil in a pan and add garlic. Roast for 30 sec and saute peppers. Keep them aside.
7. In the same pan, add grated cauliflower. Cook it covered for 6-8 min till cooked. Add couple of spoons of the sauce, pepper and garlic and mix well. Keep it aside.
8. Saute marinated tofu in a pan till the sauce becomes sticky to tofu. Keep it aside.
9. Serve cauliflower rice with tofu and add any left over sauce. Top with cilantro, lemon and siracha if needed.

Thai curry with tofu and veggies

Ingredients:

Tofu firm/extra firm-13.5 oz
Coconut milk-13.5 oz can
Thai red currry paste (store bought)-2 oz
Garlic-4 cloves
Ginger-2 inch piece
Mushrooms-8
Baby carrots-15
Oil-2 tbsp+1 tbsp
Brown sugar-2 tsp
Soy sauce-2 tsp
Salt-to taste
Basil/mint-handful of leaves
Lemon-1/2 small

Method:

1. Remove excess water from tofu and cut into 1 inch pieces.
2. Heat 1 tbsp oil and saute tofu till golden brown on all sides. Keep them aside.
3. Heat 2 tbsp oil, add garlic and ginger. Saute for 1 min.
4. Add curry paste and saute for 30 sec.
5. Add chopped mushrooms and saute till the released water is evaporated.
6. Add carrots and half cook them.
7. Now add coconut milk and bring it to boil.
8. Add sugar, salt, soy sauce according to your taste and cook for couple more minutes.
9. Switch off the stove, squeeze lime juice and add basil/mint leaves.
10. Serve with rice.

Milk powder barfi

Ingredients:

Milk powder-1+1/4 cup
Ghee-1/8 cup
Powdered sugar (icing sugar)-1/2 cup
Milk-1/4 cup

Method:

1. Heat ghee in a pan on a low flame and add milk powder and milk. Mix well for 1 min.
2. Add powdered sugar and combine properly until the ghee is released.
3. Turn off the stove and flatten out the mix.
4. After 5-10 min, one the mixture cools down, cut into desired shape and sizes and store in an air tight container.
5. Enjoy the delicious super quick recipe. It just tastes like kalakand.

Tomato pudina chutney

Ingredients:

Tomatoes-2 medium
Onion-1 medium
Pudina-1 cup
Corriander leaves-1/2 cup
Garlic-5 cloves
Ginger-2 inch piece
Chana dal-1 tbsp
Urad dal-1 tbsp
Corriander seeds-1 tbsp
Cumin seeds-2 tsp
Tamarind-small piece
Oil-2 tsp
Dried red chillies-5 small
Salt-to taste

For tadka:

Oil-2 tsp
Curry leaves-10
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Hing-pinch

Method:

1. Heat oil in a pan. Add chana dal, urad dal, cumin seeds, corriander seeds, dried red chillies and saute till the dal turns light brown.
2. Add chopped garlic and ginger. Cook for 30 sec.
3. Add chopped onion and saute till golden brown.
4. Add chopped tomatoes, tamarind, mint leaves, corriander leaves and cook till mushy.
5. Add salt, check for spices and turn off the stove.
6. Allow the mix to cool down and blend to a smooth paste. Add water if needed.
7. Make tadka with the ingredients listed above and add it to the chutney.
8. Serve with dosa or roti or rice.

Tofu burji

Servings:3-4
Ingredients:

Silk tofu-1 block
Onion-1 large
Tomato-1 medium
Ginger garlic paste-1 tsp
Cumin-2 tsp
Turmeric-1/2 tsp
Salt-to taste
Green chillies-3
Garam masala-1 tsp or more
Oil-2 tsp

Method:

1. Heat oil in a pan and add cumin seeds. Allow them to splutter.
2. Add finely chopped onion, chopped green chillies and saute till light brown.
3. Add ginger garlic paste and cook till the raw smell goes away.
4. Add chopped tomato till it is soft.
5. Add turmeric, salt and garam masala and cook for 30 sec.
6. Add tofu block and and break into pieces. Silk tofu is super easy to break into pieces.
7. Adjust for spices and cook for 3-4 min.
8. Turn off the stove and garnish with corriander. Serve hot with rice.

Quick egg biryani in pressure cooker

Ingredients:

Eggs-4
Uncooked rice-1 cup
Oil-2 tbsp or more
Ginger garlic paste-1 tbsp
Cloves-5
Cardamom-5
Jeera-1 tbsp
Cinnamon-2 inch piece
Onion-1 small
Green chillies-4
Garam masala-1 tsp
Cilantro-to garnish
Water-2 cups
Cashew-10
Salt-to taste

Method:

1. Rinse rice and soak for 20 min.
2. Heat oil in a pressure cooker. Add cumin seeds, cashew, cloves, cardamom, cinnamon and saute for 30 sec.
3. Add green chillies and onion and saute till golden brown.
4. Add ginger garlic paste and saute till raw smell goes away.
5. Crack eggs and make burji.
6. Add soaked rice and water. Add red chilly powder and garam masala.
7. Adjust spices and cook for two whistles.
8. Serve hot with raita.

Hot chocolate

Ingredients:

Milk-3/4 cup
Instant espresso-1 tsp
Semi-sweet chocolate chips-1/4 cup
Cinnamon-pinch

Method:

1. Combine all the above ingredients and blend them at high speed in vitamix (big jar) for 4 min. Make sure to loosen the small cap for steam to escape. Enjoy!

Matar paneer

Ingredients:

To make masala paste:

Onion-2 medium
Tomatoes-2 big
Ginger-1" piece
Garlic-4 cloves
Green chillies-4
Cloves-4
Peppercorn-6
Cinnamon-1" piece
Cashew-12
Corriander seeds-1 tbsp

Main ingredients:

Oil-2 tbsp
Cumin seeds-2 tsp
Salt-to taste
Chilly powder-1 tsp
Turmeric-1 tsp
Garam masala powder-1 tsp
Paneer cubed-300g
Frozen peas-1 cup
Water-as required
Corriander-to garnish
Heavy cream (optional)-2 tbsp

Method:

1. Heat 1 tbsp oil in a pan and add roughly chopped onion, garlic, ginger, green chillies. Saute till the onion turns slightly brown.
2. Allow the contents to cool down and transfer into a blender.
3. Blend with chopped tomatoes, cashew, corriander seeds, cinnamon, cloves and peppercorn. Blend to a smooth paste.
4. In the same pan, add remaining 1 tbsp oil. Add cumin seeds and allow them to splutter.
5. Add the masala paste, partly cover the lid to prevent spluttering and cook till oil is released on the sides.
6. Add salt, turmeric, chilly powder, garam masala and cook for 30 sec.
7. Add water as required and check for seasoning.
8. Add frozen peas and cook for 1 min.
9. Add paneer and cook for 2-3 min.
10. Add cream and cilantro, mix well and serve with roti or naan.

Capsicum chutney

Ingredients:

Oil-1 tbsp
Urad dal- 2 tbsp
Chana dal-2 tbsp
Red chillies-8 small
Garlic-2 cloves
Onion-1 small
Tomato-2 small
Capsicum-2 medium
Salt-to taste

For tadka:

Oil-1 tbsp
Cumin-2 tsp
Mustard-1 tsp
Curry leaves-1 spring

Method:

1. Heat oil in a pan and add urad dal, chana dal. Saute until the color starts to turn brown.
2. Add chopped garlic and saute until raw smell goes away.
3. Add onion and saute till golden brown.
4. Add chopped tomatoes and cook till soft.
5. Add chopped capsicum and cook till soft. Add 1/4 cup water if needed.
6. Let it completely cool down.
7. Add salt to taste and blend into a fine paste.
8. Add tadka and serve with any type of dosa or idli.

Asian cannellini bean dip

Ingredients:

Canned cannellini beans-15 oz can
Olive oil-2 tbsp
Garlic clove-1
Hot siracha sauce-1 tbsp
Soy sauce-2 tsp
Cumin powder-1 tsp
Salt-1/4 tsp
Chips or crackers of your choice

Method:

Add everything to a blender and blend it away. Serve with chips or crackers of choice.