Pineapple kesaribath

Ingredients:
1/2 cup semolina
1 cup pineapple juice
1/2 cup water
3 pineapple slices - diced
7-8 strands of saffron - soaked in 2 tbsp water
1/4 cup sugar (adjust based on pineapple juice sweetness)
Pinch of salt
10 cashew nuts
5 raisins
4 cardamom pods - seeds crushed
Ghee

Method:
1) Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
2) Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
3) Add semolina and stir. Make sure no lumps are formed. Keep stirring until semolina completely absorbs the water. Check for sugar.
4) In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change colour. Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.
DONE!!!

Peanut Onion paratha

Ingredients (Serves 4):
3 cups atta - wheat flour
1 cup peanuts
1 medium sized onion - 3/4 of it finely diced, rest chopped
2 dry red chilli
1 clove garlic
1/2 inch ginger
2 tsp cumin seeds
1/4 tsp ajwain seeds
1/4 tsp fennel seeds
1/4 tsp turmeric powder
1 tsp garam masala powder
1 tsp amchur powder
1/2 tsp asafoetida
Water
Salt
Oil
Ghee

Method:
For the stuffing.
1) In a pan, dry roast peanuts.
2) In a pan, heat a Tbsp of oil, add 1 tsp cumin seeds, chopped onion, chopped garlic, ginger, asafoetida, red chilli. Fry for a minute. Mix with garam masala powder, amchur powder, turmeric powder and peanuts. Allow it to cool. Once cool, grind it without adding water
3) In a pan, heat 2 Tbsp oil. Add ajwain seeds, fennel seeds, 1 tsp cumin seeds and finely chopped onion. Fry until onion starts to turn brown. Mix the ground peanut paste.Check for salt. Allow it to cool

For the paratha.
1) Mix atta with water, 3 tbsp oil. Check for salt.
2) Take a lime-sized dough and roll it into a 3 inch small disc.
3) Take 2 Tbsp of the stuffing and place it at the centre. Seal it by pulling the edges of the dough together and make a ball.
4) Roll it into a circular disc.
5) Heat a pan, place the paratha. Add a few drops of ghee. Flip over to the other side after a minute.
6) Add a few drops of ghee again. Once the under side is done, flip again to the other side and remove when done.
DONE!!!
Serve with yogurt and pickle :)

Wheat dosa

Ingredients (Serves 2):
2 cups wheat flour
5-6 cups water
Oil
2 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp asafoetida
1 sprig of curry leaves - chopped
1 green chilli
1/4 tsp  pepper powder
1/4 tsp red chilli powder
1/4 tsp turmeric powder
Salt

Method:
1) In a skillet, heat 2 Tbsp oil. Add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves, asafoetida. Add this to the wheat flour. Add turmeric, pepper and red chilli powder as well.
2) Add water. Mix to remove any lumps. Consistency should be like that of thick butter milk - more watery than dosa. Check for salt
3) Heat a pan(tava). Once hot, take a ladleful of batter and pour it on the pan in a spiral motion. Note that  you cannot spread the batter like a typical dosa but you'll need to pour it like a rava dosa.
4) Add few drops of oil on the dosa. Wait for 2 minutes and flip to the other side and wait again for 2 minutes.
DONE!!!

Appam with vegetable stew

Ingredients(Appam):
2 cups rice
1 cup steamed rice
Water
1 tsp Yeast
Salt
1/2 cup grated coconut
1 tsp sugar

Ingredients(Stew):
2 cardamon
2 cloves
4-5 pepper corns crushed
2 green chilli
Ginger garlic paste
1/2 tsp cinnamon powder
1 cup thick coconut milk
3 cups water
2 potato - peeled sliced
1 onion sliced
2 carrots  sliced
1 cup beans sliced
2 tsp sugar
Oil
Salt

Method (Appam):
1) Soak rice for 5-6 hours. Grind to smooth paste along with steamed rice, coconut, sugar and yeast.
2) Cover and allow it to ferment overnight. (Note: Use a big vessel as the batter is going to raise 4-5 times)
3) Next day, check for salt
4) Heat a pan on high. Take a ladle full of batter and spread it into a disc. Cover and cook for a minute or two. Remove from pan once done.

Method (Stew):
1) Boil the sliced vegetables except onion. Keep aside
2) Heat oil in a pan. Crush cardamom, cloves, pepper corns and add it to the pan. Wait for it to splutter.
3) Add green chilli, onion, ginger garlic paste, cinnamon powder and fry until onion turns translucent
4) Add the veggies, water, sugar and 1/2 cup coconut milk. Bring to boil.
5) Add the rest of coconut milk. Check for salt.
DONE!!!!

Oven roasted potato mushroom curry

Ingredients (Serves 2):
3 potatoes - diced
1 onion - diced
4 shiitake mushrooms - diced
1 tsp cumin seeds
1/2 tsp ajwain
1 tsp garam masala
3/4 tsp turmeric powder
1 tsp sugar
1-2 tsp ginger garlic paste
1 Tbsp Oil
Salt

Method:
1) Preheat oven to 200 degree Celsius. Oven roast potatoes. When they begin to change colour, roast shiitake mushrooms and 1/2 of diced onions too. Once done, remove from the oven.
2) Heat oil in a frying pan (medium heat). Add cumin seeds, ajwain, diced onion. Fry for 2 minutes. Add turmeric powder, ginger garlic paste and garam masala powder. Fry for a minute.
3) Add roasted vegetables and sugar. Check for salt. Fry for a minute or two.
DONE!!!!!

Ukkarisida akki rotti

Ingredients:
2-3 cups rice flour
4 cups water
Salt to taste
Oil

Method:
1) Take 4 cups of water and bring it to boil. Add 2 cups of rice flour. 1/2 tsp salt. Cover and cook for 8 minutes. Every two minutes mix it up.
2) Allow it to cool. Mix it up removing any lumps. Check for salt. Take a fistful of this dough. Take a drop or two of oil and spread it over the dough. Flatten it (cookie shape) and generously apply rice flour on it.
3) On a baking paper, spread few drops of oil. Roll it into a circular disc. Note that this dough is softer than chapathi - so, the pressure applied should be lesser
4) Heat up a pan on high flame. Place the rotti on it. After 2-3 minutes when the under side is done, flip over to the other side. Remove when this side is done too.
Serve with any spicy yummy curry or spicy chutney :)
DONE!!!!

Baingan Bartha

Ingredients:
1 large egg plant
1 medium sized onion - finely chopped
2 tomato - finely chopped
1 tsp ginger garlic paste
2 tsp cumin seeds
1 tbsp oil
1/4 tsp turmeric powder
1-2 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala powder
Salt

Method:
1) Pre heat oven to 200 degree Celsius. Place eggplant in a tray and roast it in oven for forty minutes. Every ten minutes change the sides. Once done, peel the skin and mash the insides
2) Heat oil in a frying pan, add cumin seeds. Add onion and fry.
3) Once it turns translucent, add turmeric powder, coriander powder, ginger garlic paste, chilli powder, garam masala powder and mix.
4) Add tomato and fry for 2-3 minutes.
5) Add mashed eggplant, check for salt. Cover and cook for 5 minutes on medium heat.
DONE!!!

Thai vegetarian green curry

Ingredients:
2 cup tofu
1 capsicum - cut into slices
1 cup broccoli - cut into chunky florets
2 Tbsp basil leaves - chopped
2 kaffir lime leaves
1 can coconut cream
Oil

For paste:
1 Tbsp coriander seeds
2 Tbsp cumin seeds
1/2 cup basil leaves
1/2 cup coriander leaves
3 green chilli
3 Tbsp soy sauce
1 onion
1 Tbsp ginger garlic paste
2 kaffir lime leaves
1/2 stalk lemon grass
1 tsp sugar

Method:
1) Grind all the ingredients meant for the paste into a fine paste ;)
2) Take oil in a pan and fry the paste for a minute or two.
3) Add tofu and fry for a minute. Add coconut milk. Cover and cook for 2 minutes
4) Add a kaffie lime leaf, chopped basil, capsicum and broccoli. Check for salt. Cover and simmer for 5 minutes.

DONE!!!
Serve with Jasmine rice :)

Dhokla

Ingredients (Serves two):
1 cup semolina - coarse
3/4 cup thick yoghurt
3 green chilli - minced
1 Tbsp coriander leaves - minced
1 tsp ginger - grated
2 tsp yeast
1/2 tsp turmeric powder
2 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp pepper powder
2 sprigs of curry leaves - chopped
1/2 tsp asofoetida
Water
Oil

Method:
1) In a pan, dry roast semolina until its characteristic aroma wafts out. Allow it to cool and mix it with yoghurt, turmeric powder, coriander leaves, ginger paste, pepper powder, green chilli, yeast. Add water to get a thick batter like consistency. Check for salt. Cover and let it ferment for an hour.
2) Take a pan and oil its insides. Pour the batter into it and place it in a steamer. Cover and steam for 10-15 minutes on medium heat
3) Once done, heat 2 tbsp oil in a skillet. Add mustard seeds and wait for it to splutter. Add cumin seeds, asofoetida, curry leaves. Spread it over the dhokla. Cut it into squares.
Serve with coriander-mint chutney and date-tamarind chutney
DONE!!!

Pineapple kairasa

Ingredients:
10 slices of Pineapple - cut to chunks
1/2 cup grated coconut
2 Tbsp roasted chana dal
1 Tbsp black gram
1 Tbsp toor dal
2 tsp cumin seeds
1 tsp coriander seeds
1-2 Tbsp red chilli powder / rasam powder
1-2 tsp tamarind concentrate
2 sugar
1 Tbsp oil
2 tsp mustard seeds
2 sprigs curry leaves
1 tsp asofoetida
1/2 tsp turmeric powder
2 dry red chilli
2 Tbsp oil
Salt
Water

Method:
1) Dry roast toor dal, black gram, cumin seeds, coriander seeds in a skillet.
2) Allow it to cool and grind along with chilli powder, coconut and 1/2 cup of water
3) In a sauce pan, heat 1 cup of water, add pineapple chunks, 1 tsp tamarind concentrate, 2 tsp sugar, 1 Tbsp chillli/rasam powder, turmeric powder. Boil it until pineapple becomes soft.
4) Add the paste and 1-2 cups of water depending on consistency. Bring to boil.
5) Check for salt. Add more tamarind/chilli powder if you want it to be more tangy/hot.
6) Heat oil in a frying pan, add mustard seeds. Once it splutters, reduce heat to medium and add asofoetida, curry leaves, dry red chilli and fry for a minute. Add it to kairasa
DONE!!
Serve with rice or ragi mudde

Red Lentil dosa

Ingredients:
1 cup red lentils - soaked overnight
2 Tbsp urad dal - soaked for an hour
3 Tbsp rice flour
Salt
Oil
Water

Method:
1) Grind red lentils and urad dal with water to a thick milkshake like consistency. Add rice flour. Check for salt.
2) Heat a frying pan (on full)Take a ladleful of batter and spread into a circular disc. Add few drops of oil on top. After a minute or two, flip to the other side and cook for a minute.
Serve with chutney :)
DONE!!!!

Aloo Gobi

Ingredients:
4 medium sized potato - diced
1 medium sized onion - diced
2 cups cauliflower florets
1 cup peas
2 Tbsp Oil
1 tsp cumin seeds
1 tsp ajwain seeds
2 Tbsp curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp grated ginger
2 green chilli
1 tsp red chilli powder
2 bay leaf
1 tsp amchur powder
1 tsp finely diced coriander leaves
Salt

Method:
1) Heat oil in a pan. Add bay leaf, cumin seeds, ajwain seeds, ginger, curry leaves, green chilli. Add onion and fry until it turns translucent
2) Add turmeric powder, garam masala, red chilli powder. Remove bay leaf.
3) Add potato cover and cook until potato is half done. (I microwaved it potatoes for 4 mins to quicken the process)
4) Add cauliflower florets, peas, salt. Cover and cook until potato and cauliflower is done.
5) Mix in coriander leaves and amchur powder
DONE!!!

Palak Paneer with Pistachio

Ingredients:
1 bunch Spinach - coarsely chopped
1/2 onion - finely chopped
2 cloves garlic - finely chopped
1 tsp grated ginger
1 medium sized tomato
Oil - 1 Tbsp
Ghee - 2 Tbsp
Paneer - 10 to 15 cubes
Roasted Pistachio - 1/2 cup
Cumin seeds - 1 tsp
Green chilli - 3
Turmeric powder - 1/4 tsp
2 tsp lemon juice
Salt

Ingredients:
1) Take about 1 tsp of oil in a frying pan. Add green chilli and spinach and fry until spinach has wilted. Allow it to cool and grind it into fine paste.
2) Boil tomato until the skin can be removed. Squash it once skin is removed
3) Grind pistachios coarsely
4) In a frying pan, heat ghee add chopped garlic and fry until it begins to change colour. Add cumin seeds ginger and onion fry for 2 minutes.
5) Add turmeric powder, pistachio fry for a minute. Add spinach paste. Cook it for 5 minutes on medium heat
6) Add paneer and lemon juice. Cover and cook on low heat for 5 minutes
DONE!

Dahi bread upma

Ingredients:
4 Tbsp thick yoghurt
4 Tbsp water
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchur powder
6 slices of bread
1 tsp sugar
1/2 tsp pepper powder
1/2 tsp asafoetida
1 1/2 tsp cumin seeds
1 tsp mustard seeds
1 Tbsp oil
1 Tbsp ghee
1 green chilli
1 sprig of curry leaves
2 tsp coriander leaves for garnishing
1/2 onion chopped
1/2 potato boiled and chopped (optional)
Salt

Method:
1) Mix yogurt, water, 1 tsp salt, sugar, chilli powder, pepper powder, turmeric powder and amchur powder.
2) Cut bread slices into cubes and mix it with above.
3) Heat up oil in a frying pan, add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves, asafoetida, green chilli and onion. Fry until onion changes its colour
4) Add boiled potato and fry for 2-3 minutes. Add bread and ghee, fry for 5-7 minutes. Check for salt.
5) Garnish with coriander and serve hot :)
DONE!!!

Rava dosa

Ingredients:
1 cup semolina - fine
2 Tbsp maida
3 Tbsp rice flour
2 sprigs of curry leaves - minced
4 sprigs of coriander leaves - minced
2 green chilli - minced
1/2 small sized onion - minced
1 tsp grated ginger
2 tsp cumin seeds
Salt to taste
Water
Oil

Method:
1) Mix all the ingredients above except oil - Consistency should be like that of milk. Leave aside for 15-20 mins, add more water if semolina soaks up water
2) Heat a frying pan. Take a ladleful of batter and spread it. It's not possible to spread it like a normal dosa batter - I tilt the pan a bit and work from top to bottom, allowing the batter to flow downwards.
3) Sprinkle few drops of oil, after a minute or two flip to the other side and heat it for a minute.
DONE!!!

Serve with sambar/chutney pudi/chutney :)

Quinoa upma

Ingredients:
1 1/2 cups quinoa
3 cups water
2 cups mixed vegetables diced
1/2 onion sliced
3 green chilli finely diced
1/4 tsp turmeric
1/2 tsp pepper powder
1 tsp cumin seeds
1-2 tsp mustard seeds
1 sprig of curry leaves
2 Tbsp coconut
2 Tbsp finely chopped coriander
1/2 tsp asofoetida
2-3 Tbsp Oil
Salt

Method:
1) Add 3 cups of water to 1 1/2 cups of quinoa in a pan. Cook until water totally evaporates.
2) In a frying pan, heat oil, add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves, asofoetida, green chilli, pepper powder, turmeric powder, onion and coconut. Fry until onion starts to change colour.
3) Add mixed vegetables, salt and cook until the veggies are tender.
4) Mix in the quinoa, check for salt.
DONE!!!

Oyster mushrooms in carrot sauce

Ingredients:
10-15 oyster mushroom - oven roast
1 carrot
1/2 onion - finely diced
1 garlic pod
1 tsp garam masala powder
2 red/green chilli - finely diced
1/4 tsp red chilli powder
Salt to taste
Oil 2 Tbsp

Method:
1) Cut carrot into pieces, boil until tender and grind to smooth paste with chilli powder
2) Heat oil in a frying pan. Add garlic and onion, fry until it starts to change its colour. Add green chilli
3) Add carrot sauce, oyster mushrooms, garam masala and salt. Bring to boil

DONE!!!
Serve with hot chapathi :)

Curry with oven roasted vegetables

Ingredients:
1 garlic pod
1/2 inch piece of ginger
2 green chilli
2 tomato - cut into large chunks
1 onion - cut into large chunks
7-8 mushrooms - chopped
1 cup cauliflower florets
1/2 cup broccoli florets
1 tsp cinnamon powder
1 tsp garam masala powder
1/4 tsp turmeric powder
2 tsp cumin seeds
3 tsp coriander seeds
2 Tbsp yoghurt
Salt
Oil
Water

Method:
1) Preheat the oven to 200 degrees. Place mushrooms, cauliflower, broccoli in a baking tray. Roast until it gets crunchy and begins to turn brown. If not using an oven, take about 1 tsp of oil in a pan. Roast these vegetables on high heat until it starts turning brown.
2) Take 1 Tbsp of oil in a frying pan. Add cumin seeds and coriander seeds. Fry for a minute. Add onion and fry for a minute. Add tomato and fry for 4-5 minutes. Allow it to cool
3) Once cool, grind  the above with chilli, cinnamon powder, garam masala powder, turmeric powder, garlic and ginger
4)  Mix the paste with oven roasted vegetables, yoghurt. Add water to get the required consistency. Adjust salt to taste.

DONE!!!

Beetroot pulao

Ingredients:
1 1/2 cup basmati rice
1 medium sized beetroot - finely diced
1 medium sized onion - finely diced
1 cup mixed veggies -finely diced
1/2 cup peas
2 Tbsp mint leaves - finely chopped
1 Tbsp ginger garlic paste
2 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp turmeric powder
1 tsp garam masala
4 green chilli - finely chopped
2 Tbsp oil
1 Tbsp ghee
8-10 cashewnuts
1/2 cup water
Salt to taste

Ingredients:
1) Cook basmati rice and keep aside
2) Heat oil in a pan. Add cumin seeds, fennel seeds. Once it starts to change colour - Add onion and fry for a minute
3) Add ginger-garlic paste, green chilli, turmeric powder and garam masala powder . Fry for another minute.
4) Add mixed veggies, peas and beetroot. Cover and cook on medium heat for 2-3 minutes.
5) Add mint leaves, salt. Cover and cook for a minute.
6) Lower the heat. Add cooked basmati rice and mix. Check for salt. Add 1/2cup water if needed. Cover and cook for a minute.
DONE!!!

Uddina vada

Ingredients (Serves 2):
1 cup black dal (uddina bele)
2 Tbsp shredded coconut
1 tsp crushed pepper
3 green chilli - finely diced
1  tsp grated ginger
1 Tbsp finely chopped curry leaves
1 Tbsp rice flour
Salt
Pinch of baking soda
Oil for deep frying

Method:
1) Soak black dal in water for 2-3 hours. Remove excess water and grind it into fine paste. Do not add more than 3 Tbsp of water while grinding
2) Mix this with the rest of the ingredients. Check for salt.
3) Cut a baking paper into a square 4x4 inch square and oil it. Take about 2-3 tbsp of the paste and press it into a circle. Make a hole in the centre
4) Gently drop this into heated oil and fry until golden brown.

Serve with sambar and coriander chutney

Papdi chaat

Chickpea and potato mash:
Ingredients:
3 medium sized potatoes
1/2 cup of chick peas
2 tsp Kasoori methi
1 tsp salt
1/2 tsp finely grounded pepper

Method:
1) Soak chickpeas overnight. Boil along with potato until tender. Peel the skin off the potato and mash it.
2) Place kasoori methi on one palm and rub it with your thumb. Brings out the aroma and flavor (Thanks Praveena aunty for the tip!). Mix this with potato mash, chickpeas, salt, pepper
DONE!!!


Tamarind date chutney:
Ingredients:
15 pitted dates
1 cup water
1/2 tsp chilli powder
1/2 tsp black salt
1 lemon sized tamarind

Method:
1) Soak tamarind in a hot water for 5 minutes
2) Add about 1/2 cup of water to the dates and microwave for 2-3 minutes to soften it. Else boil it on a stove until soft.
3) Squeeze the juice out of tamarind and add it to the mashed dates. Mix with chilli powder, black salt remaining water.
4) Microwave for another 2-3 minutes. Refrigerate it.
DONE!!!

Green chutney:
Ingredients:
1 bunch coriander leaves
3 green chilli
1 tsp cumin
1/2 cup water
1 tsp Salt
1 tsp sugar
3 Tbsp lemon juice

Method:
1) Grind the ingredients above

DONE!!!! :)

Sweetened curd:
Ingredients:
2 cups curds - If using thick yoghurt dilute with water
2 tsp sugar
1 tsp salt
1/2 tsp garam masala

Method:
1) Mix all the ingredients above
DONE!!! :)

Papdi and sev:
Buy it! ;)



The final ensemble:
Ingredients:
All of above
1/2 onion - finely diced

1) Arrange 4-6 papdi in a plate. Place about 1 Tbsp of chickpea-potato mash on it.
2) Add 1 tsp of tamarind date chutney on each of the papdi. Add more to sweeten
3) Pour 2-3 Tbsp of sweetened curds
4) Drizzle with green chutney.
5) Garnish with onion and sev

DONE!!! :)

Vegetable noodle soup

Ingredients (Serves 2):
2-3 cups chopped mixed vegetables
1/2 cup soy
1 shallot - sliced
3 garlic pods - chopped
1 can creamed corn
3 green chilli - chopped
1-2 cups vegetable stock
2 cups water
2 tsp cumin seeds
2 bay leaves
3 Tbsp olive oil
3 Tbsp soy sauce
1 tsp grated galangale
2 tsp chopped coriander
Salt to taste

Ingredients:
1) Heat oil in a wok, add garlic and fry until it turns golden brown. Add onion and fry until it turns translucent. Add green chilli, cumin seeds, bay leaves and fry for 2 minutes
2) Add vegetable stock, water, creamed corn and mixed vegetables. Bring to boil.
3) Add soy sauce, check for salt. Boil for another 5-10 minutes
4) Add noodles and wait for it to be done as per instructions.
5) Remove from heat, garnish with chopped coriander leaves and serve
DONE!!!

Pumpkin curry

Ingredients (Serves 6):
1/2 pumpkin - skin peeled and cut into chunks
1 capsicum - deseeded, cut into chunks
2 onions - cut into chunks
2 tomato - cut into chunks
2 garlic pods - finely diced
2 cloves
2 cardamom
1 tsp coarsely crushed pepper
2 green chilli
1 tsp chilli powder
2 Tbsp lemon juice
1 tsp amchur powder
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp turmeric powder
1/2 cup water
3 Tbsp oil
Salt to taste

Method:
1) Heat oil in a frying pan. Add clove and coriander and wait for them to pop. Add garlic and fry until it starts to change its colour. Add pepper, coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, green chilli.
2) Add onion and fry until it starts turning translucent. Add turmeric, red chilli powder and amchur powder.
3) Add capsicum and tomato and fry for a minute.
4) Add pumpkin and toss around. Add water and salt. Cover and cook until the pumpkin is soft. (Takes about 20 minutes)
5) Garnish with lemon juice

DONE!!!!

Makai Palak

Just a fancy way of calling Palak paneer if you substitute paneer with sweet corn ;)

Ingredients: (Serves 6):
1 bunch spinach - coarsely chopped
2 tomato - coarsely chopped
1 large onion - coarsely chopped
3-4 sprigs of coriander (optional)
1/2 cup peas (optional)
1 cup corn (boiled or microwaved for 3 minutes)
4 green chilli
1 Tbsp yoghurt/cream (optional)
1 Tbsp ginger garlic paste
2 tsp cumin seeds
2 tsp corainder seeds
1 tsp sugar
1 Tbsp oil
Salt to taste
Water

Method:
1) Take oil in a frying pan once heated add cumin seeds and coriander seeds and fry until it starts to change colour.
2) Add onion, ginger garlic paste, chilli and fry until onion turns translucent.
3) Add tomato and fry for 2-3 minutes. Add spinach and fry for 2-3 minutes.
4) Remove pan from the stove add coriander leaves and wait for it to cool.. Once cool grind it into fine paste
5) Transfer the paste back to the pan. Add yoghurt and sugar. Add water to get the desired consistency. Add corn. Check for salt. Reheat again
DONE!!!

Bhindi besan fry

Ingredients:
1 medium sized onion - chopped
2 cups ladies finger - chopped to 1 to 2 inches in length
4 Tbsp gram flour - besan
2 Tbsp rice flour
2 tsp red chilli powder
1 tsp coriander powder
1/3 tsp turmeric powder
Salt to taste
2 Tbsp oil

Method:
1) In a frying pan heat 1 Tbsp oil. Fry onion when it turns translucent add coriander powder, turmeric, red chilli powder and fry for a minute
2) Add ladies finger, gram flour and rice flour and fry for 5 minutes.
3) Check for salt. Lower the heat and add about 1/2 Tbsp of oil. Fry for 3-4 minutes without tossing. Add the remaining oil, toss the curry and fry for 3-4 minutes. Let bits of ladies finger and besan turn brown - adds to the taste. Toss one final time and let it fry for another 3-4 minutes
DONE!!!

Ragi dosa

Owe this awesome recipe to Krupa (Sastry)!!!! :) Thanks kane :)

Ingredients (Serves 4):
1 cup black dal (urad) - soak in water for 1/2 an hour
2 cups ragi flour
1 1/2 Tbsp rice flour
2 Tbsp soy (optional)
Salt
Oil
Water

Method:
1) Grind urad dal with soy into a fine paste adding sufficient water
2) Mix with ragi flour, rice flour, salt and water to get dosa like consistency
3) Heat a frying pan - Take a ladleful of dosa batter and spread on the pan like a disc.. Add 2-3 drops of oil After a minute or two flip to the other side for 10-15 seconds
DONE!!!

Gnocchi in tomato-mushroom-basil sauce

Ingredients (Serves 2):
Gnocchi 1 pack - 300g
2 tomato finely diced
10 mushrooms finely diced
3-4 sprigs of basil finely chopped
2 garlic pod - finely diced
2 Tbsp olive oil
Vinegar - 2 Tbsp (just felt like! ;))
pepper powder
salt
grated cheese - 2 Tbs

Method:
1) Heat olive oil in a sauce pan. Add garlic and wait until it turns golden brown.
2) Add tomato and fry for a minute. Add mushroom. Fry for another minute. Cover and cook for 5 minutes on medium heat
3) Add basil and vinegar. Add pepper and salt as needed.
4) Prepare gnocchi as instructed on the packet ;) Duh! :) Mix with sauce, garnish with cheese (i skipped this) and serve!

DONE!!!

Poori Saagu

Ingredients (Saagu):
Mixed vegetables - 2 cup boiled
1/2 onion - chopped
1/2 tomato - chopped
1/2 cup grated coconut
5 green chilli
2 Tbsp hurigadale (roasted chickpea)
1 garlic pod
2 tsp poppy seeds
5-6 sprigs of corainder - chopped
1/2 tsp garam masala powder
2 tsp coriander seeds
2 tsp cumin seeds1 tsp mustard seeds
1/2 tsp asafoetida
2-3 sprigs of curry leaves
1/2 tsp turmeric
Water
Salt
1 Tbsp oil

Method:
1) Grind cumin seeds, coriander seeds, garam masala powder, coriander leaves, poppy seeds, green chilli, hurigadale, coconut, garlic with 1/4 cup of water
2) Heat oil in a frying pan, add mustard seeds and wait for it to splutter. Add asafoetida and curry leaves. Fry for a minute. Add onion fry until it turns translucent. Add turmeric and tomato - fry for a minute.
3) Add the grinded mix and fry for a minute. Add about 1 cup of water and the mixed veggies. Check for salt. Bring it to boil.
DONE!!!

Ingredients: (poori)
3 cups wheat flour
Salt
4-5 Tbsp oil
Water
Oil for deep frying

1) Mix all the ingredients with sufficient water. Check for salt
2) Take a pingpong ball size dough and roll into a circular disc
3) In a deep frying pan, once the oil is heated - gently drop the poori. Once the pooru raises, flip to the other side.
DONE!!!

Shavige idli

Ingredients:
2 cups vermicelli
6 Tbsp yoghurt
1 carrot grated
1/2 onion finely chopped
3 green chilli chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
2 sprigs curry leaves
1 pinch turmeric powder
1 pinch asofoetida
1 tsp salt
1-2 cups of water
Oil

Method:
1) Take 1 Tbsp oil in a frying pan. Roast vermicelli until it begins to turn reddish brown.
2) Take 1Tbsp oil in another frying pan. Add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves and asofoetida.
3) Add onion and chilli, fry until it turns translucent. Add grated carrot, coriander powder and turmeric powder.
4) Mix this with roasted vermicelli, water and yoghurt. Check for salt. Leave aside for 30 minutes
5) Oil the base of idli moulds and add the shavige mix. Steam to cook for 20-30 minutes until done on medium heat
DONE!!!

Mooli(radish) paratha

Ingredients:
4 cups grated white radish
1/2 onion - finely diced
2 green chilli - finely diced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp grated ginger
1/2 tsp turmeric
1/2 tsp asofoetida powder
1 tsp garam masala powder
5 cups atta (wheat flour)
Water
Salt
Oil
Ghee

Method (for the stuffing):
1) Take grated radish in a frying pan to remove its moisture. Fresh radish holds a lot of water and its very important to get rid of it. Water begins to separate out and every 5 minutes drain it. Do this for 20 minutes until the radish starts to turn golden brown
2) In a frying pan(low heat) grease the bottom with 3-4 drops of oil. Fry cumin and fennel seeds. Add onion, green chilli and ginger and fry for a minute.
3) Add turmeric powder, garam masala powder, asofoetida, 1 tsp salt and mix.
4) Add radish and fry for 2-3 minutes. Check for salt

Method (for the dough):
1) Add 1 cup of water, 1 tsp salt and 3 Tbsp oil to the atta and keep aside for a few minutes. Knead the dough. Add more water to get the right consistency (as that of chapathi dough)

Method (for the paratha):
1) Take a small ball of the dough. Pat it into a small circular disc on wheat flour and roll it into a small chapathi (approximately 10cms in diameter). Make two of these.
2) On one of the chapathis - spread the stuffing (about 1-2 Tbsp). Place the other chapathi and roll again.
3) Place this on a pan(medium heat),  sprinkle a few drops of ghee. After a 2 minutes - flip to the other side. Sprinkle a few drops of ghee on this side too. Keep it on the pan until both sides are done.

DONE!!
Goes well with yoghurt and chilli pickle... :)