Paneer feta dip

Ingredients:
Servings:4

For dip:

Paneer-4 oz
Feta cheese from a block of feta, not the crumbled feta, can add more to taste-1/2 oz
Large garlic cloves-2
Jalapeno-1/2
Mint leaves-1/3 cup
Lemon juice-1/2
Salt-to taste
Black pepper-to taste
Heavy cream-5 tbsp or as needed for desired consistency and blending

For spicy honey (you can add more of it according to your taste) :

Olive oil-1 tbsp
Salt-pinch
Kashmiri red chilly powder-1/2 tsp
Red chilly powder-1/2 tsp
Red chilly flakes-1/2 tsp
Black pepper-1/2 tsp
Honey-2.5 tbsp

Method:

1. Blend all ingredients listed under dip into a desired consistency.
2. Heat oil in a pan and add all ingredients listed under 'spicy honey'. Mix under low flame till honey gets mixed properly.
3. Pour the spicy honey on top of dip.
4. Enjoy with pita crackers (tasted really good with stacy pita chips).

Dahi tadka

Followed this recipe
https://hebbarskitchen.com/dahi-tadka-recipe-dahi-tikhari/

Carrot rice

Followed this recipe below:
https://vismaifood.com/en/carrot-rice-healthy-carrot-rice-recipe-easy-lunch-box-recipe-5-mins-simple-rice-recipes-how-make-carrot-rice

Cabbage pakoda

Followed the recipe below:
https://www.indianhealthyrecipes.com/cabbage-pakora-recipe-cabbage-pakoda/

Chana pulao

Ingredients

Kabuli chana-1 cup
White onion-1 big
Basmati rice-1 cup
Shah jeera-1 tsp
Cloves-5
Cardamom-4
Bay leaves-4
Cinnamon-1/2 inch
Chicken masala-1-2 tsp
Green chillies-3
Ginger garlic paste-1 tbsp
Oil-3 tbsp
Salt-to taste

Method:

1. Soak chickpeas overnight and next day cook for 30 min on "pressure high" setting in instant pot.
2. Soak basmati rice for 30 min and cook. Let it cool completely.
3. Heat oil in a pan and add shah jeera, cloves, cardamom, cinnamon, bay leaves. Cook for few sec.
4. Add ginget garlic paste and saute for 30 sec.
5. Add green chillies and thinly sliced onions and cook till translucent. Add salt and chicken masala. Mix well.
6. Add rice, cook well. Adjust for salt and other masalas. Garnish with corriander. Serve with boondi raita.

High protein dosa

Ingredients

To soak:

Brown rice: 1 cup
Toor dal: 1/4 cup
Chana dal: 1/2 cup
Green moong dal: 1/2 cup
Urad dal: 2 tbsp
Peanuts: 1/4 cup

To grind:
Ginger-1/2 inch piece
Green chillies: 2

Method:

1. Soak all dals listed above in enough water overnight.
2. Wash dals properly and grind with enough water, ginger and green chillies.
3. Add salt to a portion of the batter that you are going to use. Enjoy delicious and crispy dosas.

Carrot milk

Ingredients:

Carrots: 4-6 (small ones)
Milk: 4.5 cups
Cashew: 6
Almonds: 6
Sugar: 3/8 cup (adjust accordingly)
Cardomom powder: 1/2 tsp
Almond powder: 2-3 tbsp

Method:

1. Cut carrots into small pieces. Pressure cook along with cashews and almonds in 1 cup of water for 5-6 whistles.
2. Once cooled, blend ingredients to a smooth paste with enough water.
3. In a heavy bottomed pan, heat milk on a low flame until it thickens a bit and add the puree along with sugar and almond powder.
4. Once it comes to a boil and desired consistency, add cardomom powder.
5. Let it cool and then refrigerate for atleast 4 hr. Serve chilled.

Coconut green moong curry

Ingredients:

Green moong-2/3 cup
Garlic-4 cloves
Onion-1 medium (I used white)
Tomato- 1 medium
Spring onions-1 bunch
Spinach- 1/2 cup chopped
Coconut milk-1/4 cup
Cilantro-to garnish
Green chillies-4
Oil-2 tbsp
Soy sauce-2 tsp
Chilly flakes-1 tsp
Salt and sugar-to taste

Method:

1. Soak green moong dal with enough water overnight.
2. In a pressure cooker, add oil and saute chopped garlic.
3. Add chopped green chillies, finely chopped onions and onion part of spring onions and saute till soft.
4. Add chopped tomatoes and cook for a couple of minutes.
5. Then add chopped spinach and mix well. Add soy sauce, chilly flakes, salt and sugar and mix well.
6. Now add soaked moong and add enough water to just cover the dal.
7. Pressure cook for 4 whistles.
8. Once the pressure is released, add more water if needed and coconut milk.
9. Add chopped greens and cilantro. Mix well.
10. Serve warm with rice.

Inspired by https://www.instagram.com/reel/C5saDX0y2fr/?igsh=MW9sNzZvbmgwZjd2Mw==

Shahi pulao

https://hebbarskitchen.com/shahi-pulao-recipe-shahi-veg-pulao/

Instead of potato, I added beet root. Beets taste so good!
I used cooked rice made from 1.5 cups raw rice.

Tomato Mooru curry

http://www.goodfoodseeker.com/vegetarian-recipes/tomato-moru-curry-thakkali-moru-curry/

Spring mix pachadi

Ingredients:

Peanuts: ~1/2 cup
Sesame seeds-2 tbsp
Oil-2 tbsp
Spring mix-3/4 lb
Salt-to taste
Green chillies-4
Tamarind-small lemon size ball
Sugar-1/2 tsp
Cumin seeds-1 tbsp
Garlic-4 cloves

Tadka:

Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Hing-pinch

Method:

1. Heat oil in a pan and roast peanuts.
2. Once they start to turn brown, add sesame seeds and cumin seeds. Roast for a couple of minutes.
3. Add garlic, green chillies, tamarind and saute for a couple of minutes.
4. Add spring mix, salt. Cook till the leaves are wilted.
5. Allow it to cool and grind into coarse paste.
6. Make tadka and pour into the pickle.

Capsicum masala

Ingredients:

Onion-1 medium
Capsicum-2
Garlic-2 cloves
Oil-2 tbsp
Cumin seeds-1 tsp
Salt-to taste
Chilly powder-1 tsp
Lemon-1/4
Turmeric powder-1/4 tsp
Water-3/4 cup

Masala paste:

Roasted peanuts-1/4 cup
Corriander seeds-2 tsp
Dry coconut-1 tbsp
Dried red chilly-1
Sesame seeds-1 tsp

Method:

1. Roast peanuts and keep them aside if you already dont have them.
2. Roast corriander seeds, dry coconut, dried red chilly, sesame seeds for couple of minutes on a low flame.
3. Once the masalas cool down, grind them along with peanuts into a fine powder.
4. Now heat oil in a kadai and add cumin seeds. After they splutter, add finely chopped onion, smashed garlic and let it cook till translucent.
5. Add chopped capsicum and cook for a few minutes.
6. Now add masala paste along with turmeric and chilly powder and mix properly.
7. Laslty add water to bring into desired consistency. Mix well, close lid and bring the curry to a boil till oil separates.
8. Turn off the stove and squeeze lemon juice. Serve warm with roti or rice.

Restaurant style basmati rice

Ingredients:

Basmati rice-1/2 cup
Water-add enough such that water level is 2 in above rice
Salt-pinch
Oil-few drops

Method:

1. Soak rice for 2 hr (atleast for 30 min). Wash properly a few times.
2. Transfer rice and water to a pan and add salt and oil.
3. Cook on high flame till rice is al dante.
4. Switch off the stove and strain all the leftover water.
5. Transfer rice back to the pan and cover it for 15-20 min. Rice gets cooked from the leftover heat and becomes fluffy.

Hot chocolate V2

Ingredients:

Milk-1 cup
Chocolate chips-3 tbsp

Method:

1. Allow milk to come to a boil. Melt choclate chips and enjoy!
2. You can add espresso if u like.

Tres Leches cake

I prepared Tres Leches using the recipe from this link.
https://practicallyhomemade.com/tres-leches-cake-with-a-cake-mix/
Cake mix I used is Betty Crocker super moist cake mix (vanilla). Turned out really yummy.

Sambhar in instant pot V2

Ingredients:

Toor dal-1 cup (pressure cook with 3 cups of water in instant pot for 15 min in pressure high mode)
Onion- 1 medium
Tomato- 1 medium
Sorakaya- 1/2 small
Swetha telugu foods sambhar powder- 2 tsp (can add more or less to taste)
Tamarind balls (costco sweet and spicy tamarind balls)-3
Salt-to taste
Oil-2 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Turmeric-pinch
Hing-pinch
Curry leaves-5-10
Water-3 cups

Method:

1. Set saute mode on instant pot. Heat oil and add cumin seeds, mustard seeds, curry leaves, hing and turmeric. Allow the seeds to splatter.
2. Add finely chopped onion and saute for couple of minutes.
3. Add chopped tomato and sorakaya pieces.
4. Add sambhar powder, salt, tamarind balls, cooked dal and enough water.
5. Adjust for spices and consistency. Pressure cook in instant pot for 4 min under high pressure mode.
6. Once the steam is released, serve hot with rice, idli, dosa etc.