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.

Poha dosa

Ingredients:

Sona masoori rice- 1 cup
Thin poha- 1 cup
Urad dal-1/4 cup
Thick yogurt- 3/4 cup
Methi seeds-1/4 tsp
Salt and sugar- add pinch to dosa batter while making dosas
Oil- to make dosas

Method:

1. Soak urad dal, rice and methi seeds overnight.
2. Rinse well and blend soaked stuff with yogurt, poha and enough water. Make sure poha is soft before you blend.
3. Ferment for 12 hr in instant pot at yogurt setting.
4. Store batter in the fridge.
5. While making dosas, add more water to make it dosa consistency and add a pinch of salt and sugar.
6. Make dosas and serve hot with sambhar.

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.

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!

Roasted Zucchini

Ingredients:

Zucchini cut into 1" circles- 1
Olive oil- 1 tbsp
Salt and pepper- to taste

Method:

1. Pre-heat oven to 450C.
2. Combine sliced zucchini, oil and spices together.
3. Place them on a baking sheet and bake them for 10 min.
4. Allow them to cool and enjoy with sprinkled parmesan or any other favorite spices (optional).

Apple steel cut oatmeal in instapot

Ingredients:

Steel cut oats: 1 cup
Apple: 1 (chopped into bite sized pieces)
Cinnamon sticks: one 2'' piece
Water: 2 cups
Milk: 1 cup
Maple syrup: 1 tbsp
Vanilla: 1 tsp
Salt: 1/4 tsp
Ghee: to cover the surface

Method:

1. Apply ghee to the surface of the instapot cooker.
2. Combine all ingredients in the cooker.
3. For old instapots:
    Press manual mode and set the timer for 4 min (high pressure).
    For new instapots:
    Press pressure cook and set the timer for 4 min (high pressure).
4. Release the steam naturally for 20 min and let the remaining stem vent off naturally.
5. Make sure the safety valve is up and open the lid.
6. Mix well and enjoy with honey, fruit, peanut butter.

Note: You can refrigerate for upto 1 week. To re-heat, microwave with more milk.

Baked baby potatoes

Ingredients:

Baby potatoes- 20
Olive oil- 3 tbsp
Salt and pepper- to taste
Amchur and corriander powder-to sprinkle (optional)

Method:

1. Pre-heat the oven to 450F.
2. Wash and dry baby potatoes.
3. Cut them into half and mix with oil, salt and pepper.
4. Line a baking tray with aluminium foil.
5. Arrange the cut potatoes with face down and skin exposed.
6. Bake them for 15 min.
7. Allow them to cool and sprinkle with additional salt, pepper, amchur and corriander powder if desired.
8. Enjoy the delicious baby potatoes.

Note: if you put the potatoes with cut side up, they wont cook completely in 15 min.

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!!

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.

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

Maple Fage yogurt

Ingredients:

Fage yogurt total-1/2 cup
Maple syrup-1 tsp
Fruit compote-1 tbsp
Granola-1/4 cup

Method:

1. Add yogurt to a bowl and stir in maple syrup.
2. Add your favorite fruit compote and serve with granola.

Nutella crepes

Ingredients:


Bread flour/ All purpose flour-1 cup
Eggs-2
Water-1 cup
Milk-1/2 cup
Butter melted-2 tbsp
Salt-1/4 tsp
Nutella as spread

Method:


1. Sieve flour in a big bowl. Add salt and combine.
2. In the same bowl, make some space in the center or side and add eggs. Whisk well.
3. Add water, melted butter and milk and whisk well.
4. Alternatively, you can add the ingredients and mix them in a blender.
5. The consistency of batter should be similar to heavy cream.
6. Heat a non stick pan and add 1/4 cup of batter. If the consistency is good, then the batter spreads itself evenly. This ensures the crepes will be thin. If you prefer thick crepes, you can make your batter thick.
7. The crepes cook really fast. Cook on one side till slightly brown. Flip them over and cook for another 30 sec or so.
8. Continue the process with the remaining batter. Store them in foil during the process to keep them moist.
9. Now spread nutella on each crepe and roll it up or fold into a triangle. You can eat just like that or serve with whip cream, or fruit compote. Enjoy.

Rava idli

Ingredients:

Rava-1 cup
Ghee-2 tsp
Yogurt-1/2 cup
Ginger-1 in piece
Green chilly-1
Salt-to taste
Water-2-3 cups
Eno-1/2 tsp

For tadka:

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

Method:

1. Heat ghee in a pan and roast rava on a small flame till nice aroma comes out.
2. Transfer roasted rava info a bowl and add grated ginger, chopped chilly, salt, yogurt and water. Mix well and adjust water amount to get idli batter like consistency.
3. For tadka, heat oil in the same pan and add chana dal and urad dal. Roast till they start to change color. Add cumin and mustard seeds and allow them to splutter. Add cashews, curry leaves and roast for a minute.
4. Turn off the stove and transfer tadka to the idli mix.
5. Grease idli mould and heat water in idli cooker.
6. Finally add eno and mix slightly. Dont over mix.
7. Add idli batter to the grease moulds and cook for 15 min.
8. Remove the idlis and serve with your favorite chutney.

Note: If you are making idli for the first time, read instructions on my idli post.

Pesarattu

Ingredients:

Green moong dal-1 cup
Rice-2 tbsp
Ginger-1 inch
Green chillies-2
Salt-to taste
Water-to make batter

Method:

1. Wash and soak moong dal in enough water for 8 hr to overnight.
2. In a separate bowl, soak rice.
3. Next day rinse dal again and if you have time cover with lid and let it sprout for another 8 hr. Else, proceed to the next step.
4. Grind dal and rice with water, ginger, salt and chillies.
5. If the consistency is not right add water to make it thin or add rice flour to make it thick.
6. To make pesarattu, heat a non stick pan. Add 1 big spoonful of batter and make dosa. Add oil if you like.
7. Once it browns, flip out and cook till crispy.
8. You can add onions on the top while cooking.
9. Serve with upma or chutney or sambhar.

Upma

Ingredients:

Sooji-1 cup
Tomatoes-2 small
Green chillies-4
Cashews-12
Oil-1/2 tbsp
Ghee-1/2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Ginger-1 inch
Salt-to taste
Water-4 cups
Cilantro-to garnish

Method:

1. Dry roast sooji in a pan on a very small flame till nice aroma comes out. Keep stirring frequently else sooji gets burnt. Keep it aside.
2. Heat oil and ghee in a pan and add cumin and mustard seeds. Allow them to splutter.
3. Add finely chopped ginger, slit green chillies and cashews. Saute for a minute.
4. Add finely chopped tomatoes and cook till mushy.
5. Add water and being it to a boil. Add salt and mix well.
6. Now add sooji spoon by spoon and stir continuously to avoid clumps.
7. Cook till it reaches desired consistency.
8. Adjust for salt and add more ghee if you like.
9. Garnish with corriander. Serve with pickle, yogurt and sugar. You can also spread this on a pesarattu.

Ragi dosa

Ingredients:

Servings:6-8 dosas

Ragi flour-1/2 cup or Ragi flour and sooji-1/4 cup each
Wheat flour-1/4 cup or Wheat flour and rice flour-1/8 cup each
Onion-1 small
Curd-1 cup
Water-as needed
Chopped Curry leaves-4
Chopped Green chillies-2
Cumin seeds-1/2 tsp
Salt-to taste

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.

Note: Ragi dosa cooks slower when compared to urad dal dosa.

Chocolate chip ricotta pancakes

Ingedients:

Ricotta cheese-1 cup
All purpose flour-1 cup
Eggs-2
Baking powder-1/2 tsp
Salt-1/4 tsp
Sugar-1.5 tbsp
Chocolate chips-3 tbsp
Vanilla extract-1/2 tsp
Milk-3/4 cup
Oil spray for cooking

Method:

1. Separate egg yolks from whites and add them to a big bowl.
2. Add ricotta cheese, milk, vanilla extract to yolks and whisk properly.
3. In a separate bowl, add flour, baking powder, salt and sugar. Whisk well.
4. Transfer dry ingredients to wet ingedients and combine properly.
5. In a separate bowl, whisk egg whites with electric mixer till soft peak.
6. Fold in egg whites and chocolate chips just enough. Dont over mix.
7. Heat a pan and add spoonful of batter. Shake the pan gently and allow the batter to spread evenly. Cook on a very small flame.
8. Once the bubbles appear on the top, flip it over and cook for 30 sec-1 min till slightly brown. The pancakes will get burnt if you cook them on a high flame.
9. Transfer to a pan and serve with fruit compote, maple syrup and butter. Enjoy the delicious fluffy ricotta pancakes.

Mixed fruit compote

Ingredients:

Frozen Mixed fruit-2 cups
Sugar-1 tbsp

Method:

1. Heat a pan and add frozen fruit. You can use your favourite fruit. In my case, I had tropical mixed fruit consisting of peaches, mango, pineapple, grapes, strawberries.
2. You can totally adjust the sugar according to your choice. I added 2 tsp sugar.
3. Cook with lid coveted till the fruit is soft. Mix occasionally and add some water if the fruit sticks to the pan.
4. Serve with pancakes, yogurt, smoothies etc.

Corn meal upma

Ingredients:

Corn meal-1 cup
Water-3 cups
Onion-1/2 big
Tomato-1
Cashews-10
Curry leaves-10
Oil-1 tbsp
Mustard seeds-1 tsp
Ginger-1 inch
Green chillies-3
Salt-to taste

Method:

1. Heat oil on a pan and add mustard seeds. Allow them to splutter.
2. Add ginger and cook till raw smell goes away.
3. Add curry leaves, cashews and roast for 30 sec.
4. Add green chillies and cook for few sec.
5. Now add onion and cook till translucent.
6. Add chopped tomato and cook till soft.
7. Add water and allow it to come to a boil.
8. Finally add corn meal and let it cook.
9. Check for salt and turn off the stove.
10. Turn off the stove, garnish with corriander and serve with pickle.

Oats guntaponganalu

Chana dal-1 tbsp
Toor dal-1 tbsp
Moong dal-1 tbsp
Urad dal-2 tbsp
Quick Oats-1 cup
Salt-to taste
Green chillies-3
Ginger-1 inch
Jeera-1 tsp
Coriander-2 tbsp
Onion-1/2 small
Water-1-2 cups
Eno-1/2 tsp
Oil-to make guntaponganalu

Method:

1. Soak for dals in enough water for 4-8 hr.
2. Strain the water and grind dals along with jeera, salt, green chillies and ginger. Add just enough water to grind.
3. Add oats with enough water and grind into a smooth batter with utappam batter like consistency. Check for salt, add echo and mix
4. Heat non stick guntaponganalu stand and apply a drop of oil.
5. Pour spoonful of batter and cook on avery small flame with lid coveted till the bottom side is brown. Turn and cook till the other side is brown.
6. Serve with any type of chutney.