Black sesame dry fruit laddoo

Ingredients:

Black sesame seeds- 1/4 cup
Phool makhana-2 cups
Kaju-1/4 cup
Walnuts-1/2 cup
Almonds-1/2 cup
Ghee-1/4 cup
Jaggery-1/2 cup

Method:

1. Dry roast sesame seeds and keep them aside.
2. Heat 1 tbsp ghee in the same pan and roast makhana till crunchy. Keep them aside.
3. In the same pan, dry roast all dry fruits (kaju, walnut, badam). Keep them aside.
4. Grind makhana, dry fruits and jaggery to a fine powder (used vitamix).
5. Melt ghee and add to the powder above along with sesame seeds.
6. Make laddoos and store them in air tight container. Enjoy!

Bendakaya pappu charu

Ingredients:
Servings:2

Bhindi-10 (cut each into 2 pieces and make a slit through the center)
Pearl onions-4
Tomato-1 small
Toor dal-3/4 cup dry (cook with 2.5 cups water)
Oil-1 tbsp
Tamarind paste-1 tbsp
Sambhar powder-1 tbsp
Red chilly powder-2 tsp
Salt-to taste
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Turmeric-pinch

Method:

1. Heat oil in a pan and let cumin and mustard seeds splutter.
2. Add pearl onions (cut into 4 pieces if they are big), sliced bhindi and cook till bhindi is soft.
3. Add cubed tomato, salt, turmeric, red chilly powder, sambhar powder, tamarind paste and mix well.
4. Add cooked dal along with water. Adjust water according to the consistency.
5. Adjust for spices and let it come to a boil.
6. Switch off the stove and serve hot with rice. Enjoy!

Paneer butter masala

Ingredients:

Servings:2

For Masala:

Onion-1/2 medium
Tomatoes-1 big
Oil-1 tbsp
Cashew-10

For curry:

Butter-1 tbsp
Turmeric-1/2 tsp
Red chilly powder-1 tsp
Garam masala-1 tsp
Paneer-100g
Cloves-2
Cardomom-2
Bay leaves-2
Salt-taste

Method:

1. Heat oil in a pan and sauté chopped onions till brown.
2. Add tomatoes and cook till soft.
3. Add cashews and saute for a couple of minutes.
4. Turn off the stove. Let it cool down and blend into a smooth paste with few tbsp of water.
5. In the same pan, heat butter and add cloves, cardomom, bay leaves.
6. Add paste and let it cook till oil releases.
7. Add turmeric, salt, chilly powder, garam masala and mix well.
8. Add cubed paneer, enough water, adjust for salt and consistency and cook till paneer is soft.
9. Enjoy yummy paneer with roti or naan.

Kichidi with pearl onions

Ingredients:

Servings:2

Rice-3/4 cup (cup used to measure rice)
Moong dal-1/2 cup
Water-5 cup
Pearl onions-5
Dried red chillies-8
Salt-to taste
Peppercorn-1 tsp
Ginger garlic paste-1 tbsp
Cumin-1 tsp
Mustard-1 tsp
Oil-1 tbsp
Turmeric-1/2 tsp

Method:

1. Soak rice and dal.
2. Turn the instapot to saute mode and heat oil.
3. Add cumin, mustard, peppercorn, dried red chillies and allow them to splutter.
4. Add turmeric, ginger garlic paste, pearl onions, salt and saute for a minute.
5. Add rice and dal along with 5 cups of water.
6. Adjust salt and cook in rice mode for 12 min at high pressure.
7. Serve warm with ghee, pickle and papad.

Alu methi paratha

Ingredients:

Frozen methi-2 blocks
Alu-1 small
Yogurt-1/4 cup
Salt-to taste
Cumin powder-1/4 tsp
Chilly powder-1/4 tsp
Turmeric-1/4 tsp
Ajwain-1/4 tsp
Sesame seeds-1 tbsp
Wheat flour- 1 cup
Oil-1 tsp
Garam masala-1/2 tsp
Water for kneading (if needed)

Method:

1. Boil potato, mash and keep it aside.
2. In a bowl combine flour, methi, mashed potato, all masalas, yogurt, oil and knead properly.
3. Cover and rest for 10 min.
4. Cook parathas with ghee and serve with pickle and yogurt. Enjoy soft and delicious parathas.

Cucumber yogurt chutney

Ingredients:

Small cucumbers-3 (or 1 big cucumber)
Green chillies-1 to 2
Jeera- 1 tsp
Garlic- 1 clove
Besan-1 tbsp
Salt-to taste
Cilantro-3 springs
Yogurt-1/2 to 1 cup (preferably thick)
Oil-1/2 tbsp

Method:

1. Grate cucumber and keep aside.
2. Blend coarsely green chillies, garlic, jeera, cilantro. Keep aside.
3. Heat oil in a pan and saute the coarse mix slightly. Add besan and saute for 30 sec.
4. Turn off the stove and mix in grated cucumber along with salt.
5. Mix in yogurt and serve with warm rice.

Menthyala pappu

Ingredients:

Toor dal-1 cup
Fenugreek seeds-3 tbsp
Chilly powder-to taste
Sesame seeds powder-1/2 cup
Salt-to taste
Sugar-optional (for sweet version)

For Tadka:
Garlic-10 cloves
Cumin seeds-1 tsp
Curry leaves-spring
Oil-for tadka

Method:

1. Cook toor dal on stove top till half cooked.
2. Strain water. You can save it and make rasam out of it.
3. Add chilly powder, sesame powder, sugar if making sweet version, salt. Mix and keep aside.
4. Heat oil in a pan and put tadka.
5. Add dal mix to tadka and mix well. Garnish with corriander and serve warm with rice.

Whole wheat flour laddoo

Ingredients:

Whole wheat flour-1 cup
Ghee-1/4 cup
Raw sugar-1/3 cup powdered

Method:

1. Roast whole wheat flour on a low flame for 7 min or until nice aroma comes and you start seeing the flour get browned.
2. Add 1/3 cup ghee and roast for 5 min on a low flame.
3. Turn off the flame and move the pan aside. Add sugar and mix well.
4. Once the mixture is not very hot to handle, make laddoos and store them in an air tight container.

Vegetable pulao

Ingredients:

Soaked Basmati Rice-2 cups
Cashews-10
Cloves-6
Cardamom-6
Cinnamon-1 in piece
Bay leaves-5
Oil-2 tbsp
Cumin seeds-1 tsp
Onion-1/2 medium
Tomato-1 small
Ginger garlic paste-1 tbsp
Capsicum-1/2
Cauliflower-5 florets
Potato-1 small
Green beans-5
Frozen green peas-1/4 cup
Sweet corn-2 tbsp
Mint-1/4 cup
Salt-to taste
Green chillies-5
Water-3.5 cups
Corriander-to garnish

Method:

1. Heat oil in a kadai and add cumin seeds, cloves, cardamom, bay leaves, cinnamon. Allow them to splutter.
2. Add cashews and roast until brown.
3. Add chopped onions and saute for a minute.
4. Add ginger garlic paste and saute for a minute.
5. Add chopped tomatoes, chopped veggies, mint, corriander and saute for couple of minutes.
6. Now add soaked rice and mix well.
7. Add 3.5 cups of water, salt and mix well.
8. Pressure cook for 2 whistles or cook for 12 min in instant pot using rice button.
9. Let the steam go and serve warm with raita.

Vegetable korma

Ingredients:

For masala paste:

Frozen coconut-3/4 cup
Shaan vegetable masala-2 tbsp
Cashew-10
Water-1 cup or more enough to make smooth paste

Curry preparation:

Oil-2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-1 spring
Onion-1 medium
Ginger garlic paste-1 tbsp
Tomatoes-2
Capsicum-1/2
Potato-1 small
Green beans-5
Frozen green peas-1/4 cup
Sweet corn-2 tbsp
Paneer-10-15 small pieces
Salt-to taste
Chilly powder-1 tsp or more to taste
Water-2 cups or more for gravy
Corriander-to garnish

Method:

1. Take ingredients listed under masala paste and grind to a fine paste. Keep it aside.
2. Heat oil in a kadai and add cumin seeds, mustard seeds, curry leaves. Allow them to splutter.
3. Add finely chopped onions and cook till golden brown.
4. Add finely chopped tomatoes and cook till oil is released.
5. Add chopped veggies and cook for 2-3 minutes.
6. Now add ground masala paste and cook for 2-3 min until rawness goes away.
7. Add 2 cups of water, salt, chilly powder and cook covered for 10 min or till the veggies are cooked.
8. Adjust for spices and consistency.
9. Garnish with corriander and serve with rice or roti!

Coconut charu

Ingredients:

Coconut milk-2 cups (I used canned)
Water-1/2 cup
Oil-1 tsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Green chillies-3
Salt- to taste
Turmeric-pinch
Hing-pinch
Curry leaves-a spring
Cilantro-to garnish

Method:

1. Heat oil in a pan and add mustard seeds, cumin seeds, salt, turmeric, hing, curry leaves, green chillies. Allow them to splutter.
2. Add coconut milk and water. Allow it to boil.
3. Adjust salt to taste and garnish with cilantro. Serve with rice!

Dahi idli

Dahi idli??!! That was my reaction when my mom suggested to make it. But I ended up making anyways and man it is so delicious. Go on and check out the easiest recipe ever (i.e once you have idlis ready :-))

Ingredients:

Idlis- 3-4
Yogurt-  1/2 cup (after thinning yogurt to desired consistency)
Oil-1 tsp
Urad dal- 1/2 tsp
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Green chillies- 1-2
Hing- pinch
Turmeric- pinch
Salt- to taste
Sugar-1/2 tsp (optional)
Curry leaves- few

Method:

1. Prepare idlis and allow them to cool down.
2. Take yogurt in a bowl and thin it a little with water to reach 1/2 cup of desired consistency.
3. Heat oil in a pan and add urad dal. Allow it to get slightly brown.
4. Add cumin and mustard seeds. Allow them to splutter.
5. Add hing, curry leaves, turmeric, green chilly, salt. Give it a stir.
6. Turn off the stove and add yogurt mix along with sugar. Mix well and check for seasoning.
7. Make idli into bite size pieces and pour yogurt on idli. Let it sit for couple of minutes and garnish with boondi and cilantro if desired.
8. Enjoy delicious dahi idli for breakfast or snack.