Brinjal Sambhar - Recipe Artist

Ingredients: To make Sambhar powder….

• Coriander seeds ½ tbs 
• Jeera 1 tsp 
• Chana dal 1tsp 
• Fenugreek ½ tsp 
• Pepper corns ½ tsp 
• Kashmiri Red chillies -2 
• Pinch of turmeric, asafetida, curry leaves

Method:

Roast red chillies, coriander, jeera, chana dal, fenugreek, pepper, curry leaves till nice aroma comes.
Powder when it turns in to room temperature.
Add asafetida powder and mix well keep aside.

Ingredients: To make Sambar… 

• Brinjal-3 to 4 
• Toor dal-1/2 cup 
• Tamarind pulp-2tsp 
• Green chilli-2 
• Oil, urad dal,mustard seeds for seasoning. 
• Salt, curry leaves, coriander leaves. 
• Turmeric powder a pinch. 

Method….

Cut the brinjal into cubical pieces, and immerse in water for 15 minutes then drain the water.
Pressure cook toor dal till mushy.
In a cooking pan, add brinjal pieces, green chilli, tamarind juice, and water just to immerse the pieces.
Bring this to boil and lower the flame.
Add turmeric powder, salt, and few curry leaves and cook till soft.
Now add cooked toor dal and water till you get right consistency which you prefer.
Bring this to boil by adding sambar powder.
Adjust the quantity of sambar powder according to the spices you need.
Now heat the tempering pan, add oil, when heat, season with urad dal, mustard seeds, and curry.
Hot brinjal curry goes well with rice, dosa, idli…..!

Note: 

To increase the aroma add Drumstics along with brinjal. This sambar powder can also be used in mixed vegetable sambar. Sambar powder lasts for a month in a air tight container. Om shanti leaves. Pour this seasoning over the sambar. Garnish with coriander leaves. Hot brinjal curry goes well with rice, dosa, idli…..! 

Besan ki burfi - Recipe Artist

Ingredients:

• Besan/chickpea flour-1/2cup 
•  Grated carrot-1/2cup 
•  Milk-1/2cup 
•  Ghee 3/4cup 
•  Sugar-3/4-cup 
•  Cashew nuts and dry fruits of your choice-few

Method:

 Heat kadai/pan and roast chickpea flour till the raw smell goes and slightly changes its color. Keep it aside. In the same pan, add grated carrot and stir till it shrinks down and the raw smell goes. Take 2tsp of ghee and fry the dry fruits and keep it aside.

Mix all the above ingredients in such a way that no lumps are formed as well as sugar is dissolved completely. In a low flame, stir this burfi mixture till it thickens and leaves the side with porous texture. Transfer it to the greased tray and cut it into the desired shape.

Rice noodles Payasam - Recipe Artist

Ingredients: 

•  Raw rice – 1 cup 
•  Jaggery – 2 cups 
•  Coconut milk – 3cups 
•  Cardamom powder, cashews, raisins 

Method: 

 Soak raw rice in water for 2hours and grind into very smooth paste by adding water. Transfer the batter to a heavy bottom pan and add 2cups of water and make it thin batter( like buttermilk ), add pinch of salt and stir well and bring to boil till it turns into thick single lump. Press these hot dumplings in a Sev presser (the disc which have bigger holes) on a plate and allow cooling completely.

 Take a bowl add jaggery and 2 cups of water and bring it to boil. Now transfer the noodles gently into this syrup. Let it to boil for 10 minutes stirring very gently in order to keep the noodles in good shape. You can adjust the sweetness as per your choice. Add Coconut milk and boil for 2-3 minutes. Add cardamom powder and fried cashews and Raisins. Serve hot.

Banana Muffins

Ingredients:

• 1 1/2 cup all-purpose flour, 
• 1 tsp. baking soda, 
• 1/2 tsp. salt, 
• 1/4 tsp. nutmeg, 
• 1 tsp. cinnamon 
• 3 bananas, mashed, 
• 1/3 cup brown sugar, 
• 1/3 cup agave nectar or any liquid sweetener 
• 1/3 cup oil, 
• 1/2 cup chopped toasted almonds Crumb Topping 
• 1/4 cup sliced almonds 
• 2 Tbsp. all-purpose flour 
• 1/2 tsp. ground cinnamon 
• 2 Tbsp. oil 
• 2 Tbsp. brown sugar 

Directions
1. Preheat oven to 375 degrees F (190 degrees C).

2. In a small bowl, with a blender blend in bananas, oil, and sugars.

3. Sieve together 1 ½ cups flour, baking soda, nutmeg, cinnamon, and salt.

4. With a large fork mix the dry and wet ingredients. Fold in almonds

5. For the crumb topping, mix together flour, brown sugar, oil, cinnamon and sliced almonds until mixture resembles coarse cornmeal.

6. Line 18 muffin cups with paper and lightly grease.

7. With an ice cream scoop evenly distribute the batter to the 18 muffin cups.

8. Sprinkle the crumb topping evenly over the muffins.

9. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 

Orange Cake Recipe

Cake Ingredients 

• 1 large orange, 
• 1 cup raisins, 
• 1/3 cup chopped walnuts, 
• 2 cups all-purpose flour 
• 1 cup white sugar, 
• 1 tsp. baking soda, 
• 1 tsp. salt, 
• 3/4 cup soy milk (or any milk) 
• 1/2 cup oil, 
• 1/4 soy yogurt (or any yogurt) 

Topping Ingredients

• 1 orange, 
• 1/3 cup sugar, 
• 1 tsp. corn starch (also called corn flour in some countries) 
• 1/2 cup finely chopped walnuts 

Method 
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. Zest the orange, take the white skin off, take seeds out (if any), and put the whole inside of the orange (this includes pulp) with the zest in a food processor.

3. Now add 1/3 cup of walnuts, 1 cup of raisins, 3/4 cup of soy milk, 1 cup of sugar, 1/2 cup of oil, and 1/4 cup of soy yogurt to the food processor and pulse till a fine paste like batter forms. These are the wet ingredients.

4. In a large bowl, combine flour, sugar, baking soda and salt. These are the dry ingredients. 5. Now add the wet ingredients mixture to the dry ingredients.

5. Now add the wet ingredients mixture to the dry ingredients.

6. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. For the topping: Zest the other orange, juice it (this time remove all the pulp) and set aside.

8. Add the 1 tsp. corn starch to the orange juice and blend well till no lumps form.

9. In a small sauce pan, heat the orange, corn starch mixture, add the 1/3 cup of sugar, and the zest and stir till the mixture is bubbly, then switch off the heat. This is the topping mixture

10. Drizzle the topping mixture over warm cake. Sprinkle 1/2 cup of finely chopped walnuts over the topping on the cake

Blueberry Muffins Recipe

Ingredients 1

• 1/2 cups all-purpose flour, 
• 2/3 cup sugar, 
• 1/2 teaspoon salt, 
• 2 teaspoons baking powder, 
• 1/3 cup vegetable oil, 
• 1/4 cup soy yogurt 
• 1/3 cup soy milk, 
• 1 Tbsp. lemon juice , 
• 1 Tbsp. lemon zest 
• 1 cup fresh blueberries For topping 
• 2 Tbsp. flour, 
• 1 Tbsp. vegetable oil, 
• 3 Tbsp. sugar, 1 Tbsp. lemon zest,
• 1 tbsp. lemon juice 

Directions 

Preheat oven at 175 degrees centigrade
1. In a mixing bowl, wisk together oil, milk, yogurt and 1 tbsp. lemon juice. Wisk in until well blended, then blend in sugar and 1 tbsp. lemon zest.

2. Sieve flour, baking powder, and salt over wet ingredients.

3. Use wisk to mix all ingredients together.

4. Coat blueberries with 1 tbsp. of flour and gently fold them into batter

5. Spray 12 muffin cups with cooking oil and evenly distribute batter among them.

6. For topping, mix flour, lemon zest, and sugar, then stir in lemon juice and oil. Evenly distribute over unbaked muffins

Bake approx. 20 min. 

Lemon Pickle Recipe

Ingredients: 

Big sized Lemon- 2
Salt-5 to 6tsp
Fenugreek/Methi-1/2tsp
Red chillie powder-1tbsp
Turmeric powder-1/2 tsp
Mustard seeds-1/2tsp
Curry leaves- few
Red chillie-1
Asafetida/hing-a pinch
Gingelly/Mustard oil-1/2tbsp

Method:

Wash and pat dry the lemon and cut it into 8 pieces. Keep it in a dry container after mixing salt and rest it for 1 week to marinate. Dry roast Methi and make it a fine powder. Take awok, add1/2tbsp oil, when hot add mustard seeds, broken dry chillie, and curry leaves. When mustard splutters, switch off the flame. Now add methi powder, red chillie powder, turmeric powder, and hing. Add the marinated lemon and mix well. Adjust the salt and chillie powder as per your choice.

Note: In all these steps of preparation, keep the water at away. Use Spoon, vessel, and container dry throughout. Shelf life of this pickle is 1to1 1/2month.You can also use lime instead of lemon.

Mango Pickle Recipe

Ingredients 

Raw mango, cut into small cubes-2cups
Mustard seeds-1tbsp
Turmeric powder-2tsp
Kashmiri chillie-20
Asafetida-chickpea sized
Salt -½ cup
Water -1cup

Method

Take a wide bowl add 1cup of water and ½ cup of salt. Bring it to rolling boil and cool down completely. Ensure the mixer jar wiped completely to remove any moisture. Grind the red chillie, mustard seeds, turmeric powder, and asafetida into a fine paste by adding boiled and cooled down salt water. Mix well this paste with diced mango pieces.

In all these steps contact of water will spoil the pickle. You can adjust the salt and chillie according to your taste.

Shelf life of this pickle is 2 weeks. You can refrigerate it for longer use.

Mango Rasayana Recipe

The king of the fruits MANGO is no doubt nutritionally rich, unique in flavor, fragrance and taste. Fresh Mango is packed with good amount of Potassium, vitamin c….so on. Fully ripe juicy Mango blended with coconut milk and jaggery is the most perfect dessert ever for an after lunch sweet treat, or else with chapati, puri .

Ingredients :

 Big, ripe mangoes-2
 Grated Jaggery-1/4cup(adjust according to the sweetness of mango)
 Grated fresh coconut-2cup
 Sesame seeds-1tsp, cashews.. few
 Ghee 1 tsp

Method:

Peel outer skin of the mangoes. Carefully chop the pulp using sharp knife, and collect the juice and the Mango pieces into a bowl.

Add grated jaggery and mix well and keep this aside for 10 minute.Meanwhile blend fresh grated coconut by adding 1 cup of water and extract thick coconut milk.

Add coconut milk to the mango pieces/pulp and mix well. Take 1tsp ghee in a pan and fry cashews for 2 minutes and now add sesame seeds and Waite till it pops up. Pour this over the mango mixture.

Enjoy this as a chilled dessert during a sunny day or you can pair it with chapati, puri, or plain dosa.

Sweet Pongal Recipe

Ingredients:

Raw rice-1/2 cup
Moong dal-1/2 cup
Grated jaggery-2cups
Cashews and raisins Clove-2;
cardamom powder-1tsp
Ghee -1tbsp


Method:

Dry roast moong dal till it turns into golden brown in color. Wash the rice and dal thoroughly, and add 5cups of water and 2cloves and cook till mushy in pressure cooker for 4 whistles.

Take a pan and dissolve grated jaggery in 1 cup of water and bring it into boil for 3 miutes and strain it to remove if any residue .

Now mix the jaggery syrup to the cooked dal and rice and bring it to boil to become semisolid form .Add cardamom powder. Fry cashews and raisins in 1tbsp ghee till golden yellow in color and add to the pongal.

Easy to prepare and tasty, healthy Pongal is ready to serve.

Mysore Pak Recipe

MYSORE PAK is a popular south Indian sweet . Adding pure homemade ghee, equal quantity of sugar in it and fresh besan makes this rich and tasty. Ending with perfect consistency with porous texture and tricolor in one piece no doubt demands little skill and patience. Hope you all enjoy by preparing this.

INGREDIENTS :

Besan/Chickpea flour…………1cup
Sugar………….2cups
Ghee………….2cups
Water………..1/2 cup

METHOD

Divide ghee into equal part, and keep 1cup of ghee separate. Sieve and mix 1cup of Besan in 1cup of ghee without any lumps. Take 2 cups of sugar in a kadai and add 1/2cup of water and bring it to boil. Meantime keep 1cup of ghee on a flame and keep it hot till use. When sugar syrup turns into one thread consistency, pour besan+ghee mixture and keep on stirring in one direction only. Add hot ghee little by little intermittently.

Stir continuously in a medium flame without stopping till it turns into a lump, and it rises up with lots of pores in it. This is the right time to transfer to the tray which should be lesser in width and greater in height, because height of the tray helps to maintain the temperature, and it gives tri color to the mysore pak (light color in the top, dark in the middle and less at the bottom).

Cut in to desired shape within 3-4 minutes after pouring the pak into the tray. Take the pieces out from the tray only when it cools down completely. Enjoy soft, mouth melting Mysore pak with your Divine family and friends!!!!

Kadhi Pakoda Recipe - Punjabi Kadhi Recipe

Ingredients for Kadhi:

1 1/4 cup sour curd
3 tbsp gram flour
1 tsp oil
4 red chilies
1 tsp mustard seed
Pinch of asafetida
1/4 tsp fenugreek seed
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp green chili (finely chopped)
1 1/2 tsp chili powder
1/2 tsp turmeric powder
2/3 cup water
Salt to taste

Ingredients for pakodas

2/3 cup gram flour
1 tsp chili powder

2-3 Potatoes cut small
1 tsp green chili paste
2 tbsp coriander leaves (finely chopped)
Salt to taste
Oil for deep frying

How to make punjabi kadhi chawal:

Method for making pakoras

Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, potatoes, green chili paste and coriander leaves.
Add water little by little so that it can form a thick batter of dropping consistency.
Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.

Method for making kadhi

Take a big mixing bowl, whisk sour curd with gram flour and water. Make a smooth mixture without any lumps.
Add red chili powder, turmeric and salt.
Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafetida. When cumin seeds start to crackle add green chili, ginger and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form. Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened.

Now add the fried pakodas to the kadhi and before serving garnish it with the coriander leaves.

Methi Thepla Recipe - Special Gujrati Cuisine

Prep time - 30 mins
Cook time - 30 mins
Total time - 1 hr

Course: snacks
Cuisine: gujarati
Servings: 11 theplas
Calories: 144 kcal

Ingredients (1 cup = 250 ml)

• 1 cup methi leaves (fenugreek leaves) - tightly packed
• 1 cup whole wheat flour (atta) or 120 grams atta¼ cup besan (gram flour) or 40 grams besan¼ cup bajra flour (pearl millet flour) or 40 grams bajra flour¼ cup jowar flour (sorghum flour) or 40 grams jowar flour
• ½ inch ginger (adrak) + 1 or 2 green chilies (hari mirch) - crushed, 
• about 1 to 1.5 teaspoon ginger + green chili paste
• ½ teaspoon red chili powder (lal mirch powder)
• ½ teaspoon turmeric powder(haldi)
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon coriander powder(dhania powder)
• ¾ teaspoon salt or add as required
• 1 tablespoon oil
• 4 to 5 tablespoon dahi (yogurt or dahi) or water for kneading or add as required
• oil for roasting theplas as required

Receipe in Detail

1. Kneading dough for methi thepla:

rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.

in a mixing bowl, take 1 cup whole wheat flour, 1/4 cup besan, 1/4 cup pearl millet flour/bajra flour and 1/4 cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don't have. in this case just add 3/4 cup besan instead of 1/4 cup.

add all the spices and herbs.

add the chopped methi leaves. mix everything well.

add curd (for a vegan option add very little water instead of curd).

mix again and knead into a dough. don't add water while kneading as methi leaves release water.

knead the dough very well. add more curd if required while kneading.

make medium sized balls from the dough.

take a medium sized ball and sprinkle some flour on it.

with the rolling pin begin to roll the thepla.

roll the thepla to a round of about 5-6 inches in diameter.

Making methi thepla:

on a hot tawa place the thepla. flip when one side is partly cooked.

spread oil on this side. flip the thepla again.

now spread the oil on this side. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.

you can also press the thepla with spatula while cooking.

remove the methi thepla and keep it in a roti basket. 

Thalipettu/ Genarotte/Rice Vegetable Roti - Recipe Artist

Servings – 3 (6 Rotis)
Ingredients:

1. Lauki (grated) – ½ Piece
2. Carrot (Grated) – 1
3. Cabbage (Grated) – 1 Cup
4. Rice Floor – 1.5 Cup
5. Sooji – 1 Tbsp
6. Salt – As per taste
7. Green Chilly Paste – As per taste
8. Seasame Seed – 2 Tsp
9. Chana Daal (Soaked 1 Hour) – ½ Cup
10. Jeera – 1 Tsp
11. Kadi Patta
12. Dhaniya patta

Recipe
Ek bade bowl mein saare vegetables mix keejiye aur usme salt, chilly paste, Seasame seeds, soaked chana daal and Jeera daaliye.

Isme Rice Floor and sooji daaliye aur isme thoda paani dalkar roti ke aate ki tarah goondhiye.

Chhota gola banakar use hath se dabakar roti ki tarah gol banaiye.

Ab tave ko garam keejiye, usme thoda Oil daaliye. Uske baad is rice roti ko tave par daalkar sekne de.

Agar thoda crispy chahiye to Low Flame par pakaiye. Aur agar naram chahiye to High flame par pakaiye.

Garam garam roti ka dahi ya malai (Cream) ke sath aanand leejiye.

Special Note:

Khane mein divyata aur shakti laane ke liye apne Iesht devta ko bhog lagakar sweekar keejiye