Sattu laddoo

Ingredients:

Sattu flour-1 cup
Sugar-1/2 cup
Ghee-1/4 cup

Method:

1. Heat 1 tbsp ghee in a pan and roast sattu flour on a very small flame. Keep it aside.
2. Powder the sugar and keep it aside.
3. Heat remaining 3 tbsp ghee and switch off the stove.
4. Combine sattu flour, powdered sugar and ghee. Rolle into laddoos and enjoy!

Peanut laddoo

Ingredients:

Peanuts-1/2 cup
Powdered jaggery-1/2 cup

Method:

1. Roast peanuts on a small flame until slightly brown.
2. Allow it to cool down and blend with jaggery.
3. Make laddoos and enjoy!

Ravva laddoo

Ingredients:

To roast:

Fine sooji-1 cup
Desiccated coconut-6 tbsp
Ghee-1 tbsp

To make laddoo:

Sugar-1/2 cup
Ghee-3 tbsp
Cashew-10
Badam-5
Pistachio-5
Raisins-5

Method:

1. Heat 1 tbsp ghee in a pan and roast sooji on a very low flame until light brown.
2. Add dessicated coconut powder and roast with sooji for couple of minutes.
3. Allow the mixture to cool down.
4. Add granulated sugar to a blender and blend into powder.
5. Add cooled sooji and coconut mix and pulse few times to mix evenly.
6. In the same pan, add 3 tbsp ghee and roast dry fruits.
7. Add the sooji mix and mix properly.
8. Turn off the stove and let it cool down.
9. Make laddoos and enjoy!

Mango strawberry popsicles

Ingredients:

Strawberries frozen-2 cups
Kesar sweetened mango pulp frozen-1 cup
Coconut water-8 oz
Sugar-2 tbsp

Method:

1. Blend all ingredients above. Adjust sugar and pour in popsicle molds. Freeze for 6 hr and enjoy!

Mint pulao

Ingredients:

Basmati rice-2 cups
Oil-2 tbsp
Cloves-5
Cardamom-6
Bay leaves-4
Shah jeera-2 tsp
Star anise-5
Onions-1 big
Potato-1 big
Peas-1/4 cup
Turmeric-pinch
Salt-to taste
Water-4 cups

Mint paste:

Mint-2 cups
Green chillies-5
Garlic-5 cloves
Ginger-2 inch piece
Coconut shredded-1 tbsp
Water-enough to make paste

Method:

1. Wash and soak basmati rice for 30 min.
2. Add ingredients listed under mint paste into a blender and make into a fine paste.
3. Slice onion lengthwise, cut potato into cubes. Keep them aside.
4. Heat oil in a pressure cooker and add jeera, cloves, cardomom, bay leaves, star anise. Allow them to splutter.
5. Add sliced onion and fry till golden brown.
6. Add mint paste and saute for a couple of minutes.
7. Add rice and let it coat with the mint masala paste. Cook for a minute.
8. Add turmeric, potato cubes, peas, salt and water.
9. Check for spices and adjust as needed.
10. Pressure cook for two whistles and serve warm with raita.

Thandai

Ingredients:

Thandai masala:

Almonds-35
Green cardamom pods-20
Whole peppercorn-20
Fennel seeds-4 tsp
Pumpkin seeds-2 tbsp
Poppy seeds-4 tsp

Thandai:

Milk-4 cups
Sugar-1/2 cup
Saffron-8 strands

Method:

1. Soak almonds overnight or in hot water for 20 min. Peel off the skin and keep them aside.
2. Make thandai masala by blending all the ingredients listed under thandai masala. You can add some milk to make into coarse paste.
3. Boil milk in a thick bottomed pan on a medium flame by stirring frequently. Keep few tablespoons of milk aside and add crushed saffron strands.
4. Once milk comes to a boil, add thandai masala and mix well with a whisk.
5. Add sugar and mix until it is dissolved. Turn off the heat.
6. Add saffron milk and allow it to rest for 1 hr for the milk to absorb all flavors.
7. Sieve the mixture in a double layered cheesecloth and refrigerate for 6 hr or overnight.
8. Serve chilled with more nuts if u like and enjoy!

Dry fruit laddu

Ingredients:

Pista-1/8 cup
Cashews-1/8 cup
Almonds-1/8 cup
Macadamia-1/8 cup
Dates-5

Method:

1. Dry roast all nuts on a low flame and allow them to cool.
2. Remove seed from dates and chop into small pieces.
3. Grind everything in batches or at once based on the size of your blender.
4. Turn into balls and enjoy!

Pickled radish

Ingredients:

Radish red-1 bunch (10-15 small ones)

Brine:

Water-3/4 cup
White wine/red wine/apple cider vinegar-3/4 cup
Honey-2 tbsp
Salt-2 tsp

Method:

1. Heat ingredients listed under brine in a sauce pan and bring it to boil.
2. Slice radishes into thin circles and keep them in a canned jar.
3. Pour the brine and allow it to cool.
4. Enjoy the delicious pickled radish!
5. You can store in the fridge for few days.

Kale poriyal

Ingredients:

Chopped Kale-5-8 oz
Onion-1 big
Shredded Coconut (fresh/frozen)-1/3 cup
Oil-1 tbsp
Chana dal-2 tbsp
Cumin seeds-2 tsp
Mustard seeds-1 tsp
Curry leaves-10
Garlic-6 cloves
Green chillies-6
Hing-pinch
Salt-to taste
Turmeric-1/4 tsp
Garam masala-1 tsp

Method:

1. Heat oil in a kadai and add chana dal. Roast till lightly brown.
2. Add cumin seeds, mustard seeds and allow them to splutter.
3. Add curry leaves, garlic and fry till slightly brown.
4. Add green chillies, hing, turmeric and saute for a minute.
5. Add onions and cook till soft. Now add chopped kale and cook till wilted.
6. Add salt, garam masala and coconut. Cook for 2-3 min and serve warm with dal and rice.

Kale chips

Preheat oven to 350F. Add olive oil and salt to chopped kale. Combine well, spread in a single layer and bake for 10-12  min.

Red wine vinegar salad dressing

Ingredients:

Olive oil-1/2 cup
Red wine vinegar-3 tbsp
Mustard-1 tbsp
Honey-1 tbsp
Salt and pepper-to taste

Method:

1. Mix all ingredients in a blender and use 3-4 tsp for dressing per serving.

Cottage cheese pancakes

Ingredients:

All purpose flour-0.5 cup
Oat flour-0.5 cup
Cottage cheese-1/4 cup
Baking powder-1/2 tsp
Eggs-1
Sugar-1 tsp
Salt-pinch
Chocolate chips-10
Milk-enough to get to pancake batter consistency

Method:

1. Mix all ingredients and make pancakes!
2. Serve with syrup and enjoy!

Strawberry cupcakes

Ingredients:
Servings:12

All purpose flour-1.5 cups
Unsalted Butter-1/2 cup
Granulated sugar-1 cup
Salt-1/4 tsp
Vanilla extract-1 tsp
Baking powder-1 tsp
Fresh cut strawberries (small pieces)-1 cup
Eggs-1
Egg whites-2
Milk-1/4 cup

Method:

1. Heat the oven to 350F.
2. Place cupcake liners in cupcake tray or grease with oil.
3. Bring the butter to room temperature. Alternatively cut butter into pieces and put it in a bowl and place the bowl in warm water to quicken the process.
4. Once butter is softened, take it into a mixing bowl, beat butter at high speed for 2 min until fluffy.
5. Add sugar and combine well.
6. Add vanilla extract, egg and egg whites and beat at low speed until everything is mixed properly.
7. Add half of the flour and combine well.
8. Add milk and combine well.
9. Add remaining flour and combine properly.
10. Lastly add chopped strawberries, mix well and transfer to cupcake tray.
11. Bake for 18-22 min until inserted toothpick comes out clean.
12. Allow them to cool and enjoy the moist cupcakes. You can freeze them in an airtight container for couple of months.