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Spring Roll

  INGREDIENTS: Spring Roll Sheets 10-12 Cabbage 1 cup, finely shredded Carrot 1/2 cup, shredded Capsicum 1/2 cup, thinly sliced French Beans 1/4 cup, finely chopped Onion 1 large, thinly sliced Garlic 5-6 cloves minced Boiled Noodles 1 cup Soy Sauce 1 tsp Vinegar 1 tsp Black Pepper 1/2 tsp Salt to taste Corn flour Slurry for sealing Oil for deep frying METHOD: Serving size: 8-10 Heat 1 tbsp of oil in a pan. Add garlic and onions and saute until fragrant.  Add cabbage, carrot, capsicum, and beans. Stir fry on high heat for 4-5 minutes. Add soy sauce, vinegar, salt, and black pepper. Mix in the boiled noodles and toss to combine. Let the filling cool completely. Place a spring roll on a flat surface. Place 2 tbsp of veggie stuffing on one side. Fold the sides in and roll tightly into a cylindrical shape. Seal with corn flour slurry. Fry the spring rolls in hot oil over medium-high heat until they turn golden and crisp. Serve hot and crispy spring rolls paired with either chili g...
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Papaya Chutney

  INGREDIENTS: Raw Papaya 1  Sugar 1 cup Mango Ginger 1 inch grated Cashews 10-12 roughly chopped Raisins 12-15 Lemon Juice 1 tsp Oil 1 tbsp METHOD: Serving Size: 8-10 Remove the outer skin of the papaya. Cut the papaya in half and scrape off the seeds and pith.  Now grate each half with a grater.  Boil the grated papaya for 8-10 minutes. Drain the water and keep it aside. Heat oil in a pan and add grated mango ginger. Sauté for a few seconds and add the papaya.  Add sugar and stir until it dissolves and the mixture comes to a boil. Stir in the cashews and raisins. Let it cook until the chutney thickens slightly. Turn off the heat and add lemon juice. Allow the chutney to cool. After cooling, transfer the papaya chutney to an airtight container and store it in the refrigerator. Serve chilled.
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Beetroot Cottage Cheese (Paneer) Paratha

  INGREDIENTS: Beetroot 2 large, pureed Whole Wheat Flour 2 cups   Paneer 1 cup grated Onion 1 large, finely chopped Green Chillis 2-3 finely chopped Ginger 1/2 tsp grated Garam Masala Powder 1/2 tsp Coriander Powder 1/2 tsp Red Chili Powder 1/4 tsp Coriander Leaves 1 tbsp chopped Salt to taste Oil METHOD: Serving Size: 6-7 Knead the wheat flour with beetroot puree, 1 tbsp oil, and salt. Rest the dough for 30 minutes. In a mixing bowl, combine the chopped onions, ginger, green  chilies, grated paneer, dry spice powders, coriander leaves, and salt.  Divide the dough and filling into equal portions. Roll out one portion of dough into a small circle. Place the paneer filling in the center, gather the edges, and seal. Gently roll into a paratha. Place the paratha on a hot griddle. Brush oil on both sides and cook until golden spots appear. Serve hot, paired with coriander-mint chutney, pickle, and a light salad.
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Tomato Rice

  INGREDIENTS: Pre-cooked Rice 2 cups Tomatoes 3-4 pureed or leftover Tomato Chutney 1 cup Coconut 1/2 cup grated Onion 2 medium, finely chopped Ginger 1 inch grated Oil 2 tbsp Mustard Seeds 1/2 tsp Urad Dal 1/2 tsp Red chilis 1-2 Curry Leaves 1 sprig Asafoetida (Hing) 1 pinch Peanuts 2-3 tbsp Coriander Leaves for garnish Salt to taste METHOD: Serving size: 4-5 Dry roast the grated coconut until golden and aromatic. Heat oil in a pan and add mustard seeds. When they splutter, add urad dal, onion, grated ginger, red chilis, curry leaves, and hing. Sauté until the onions turn translucent. Add the leftover tomato chutney and cook for 2-3 minutes.  Stir the roasted coconut and peanuts into the tomato chutney until well combined. Add the cooked rice and gently toss. Garnish with coriander leaves and serve paired with papad, pickle, or raita. NOTE: In this recipe, I have used leftover tomato chutney. If using raw tomato puree, cook until the oil separates and the raw smell of the to...
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Laccha Onion Paratha (Lacchedar Pyaj ka Paratha)

  INGREDIENTS: Whole Wheat Flour 2 cups Onions 2 large, thinly sliced Gram Flour (Besan) 2-3 tbsp Green Chilis 2-3 finely chopped Nigella Seeds 1 tsp Turmeric Powder 1/2 tsp Red Chili Powder 1/2 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/2 tsp Salt to taste Oil for kneading and roasting the parathas Water as needed METHOD: Serving Size: 4-5 Dry roast the besan until golden and aromatic. Besan soaks up the moisture from the onions, preventing the dough from becoming soggy. Sprinkle the thinly sliced onions with salt and let them rest for 5-7 minutes to soften and release their water. Squeeze out the excess water from the onions. In a mixing bowl, combine wheat flour, roasted besan, onions, green chilis, nigella seeds, dry spice powders, salt, and 1 tbsp oil.  Add water gradually and knead into a soft dough. Rest for 15-20 minutes. Divide the dough into equal portions. Roll each portion into medium-thick discs. Roast on a hot griddle with oil until golden spots appear on...
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Coriander Rice

INGREDIENTS: Pre-cooked Rice 2 cups Coriander Leaves, 1 cup Coconut 1/2 cup grated Green Chilis 2-3 Garlic Cloves 3-4 Cumin Seeds 1 tsp Tamarind Pulp 1-2 tbsp Salt to taste Oil or Ghee 2 tbsp Mustard Seeds 1 tsp Chana Dal 1 tbsp Urad Dal 1 tbsp Peanuts 2 tbsp Asafoetida (hing) a pinch Turmeric Powder 1/4 tsp Curry Leaves 8-10 METHOD: Serving Size: 4-5 Dry roast the coconut lightly for a nutty flavor. In a blender, grind coriander leaves, roasted coconut, green chilis, garlic, cumin seeds, and tamarind pulp into a coarse paste. Heat oil in a pan. Add mustard seeds. When they splutter, add chana dal, urad dal, and peanuts. Stir fry until the peanuts turn golden. Add curry leaves, hing, and turmeric powder. Sauté for a while. Add coriander-coconut paste to the tempering. Season with salt and sauté until the oil begins to separate. Add the pre-cooked rice and mix gently. Garnish with fresh coriander leaves and fried peanuts, and serve paired with papad, pickle, or raita.
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Green Gram Sprouts Idly

INGREDIENTS: Green Gram Sprouts 1 cup Semolina 1 cup Yogurt 1 cup Green Chilis 2-3 finely chopped Ginger 1 inch grated Mustard Seeds 1 tsp Chana Dal 1/2 tsp Urad Dal 1/2 tsp Curry Leaves 1 sprig Oil 2 tbsp Salt to taste Baking Soda 1/2 tsp Asafoetida a pinch Cashew, a few (roasted) for garnishing Water as required METHOD: Serving Size: 5-6 Heat oil in a pan and lightly saute the green gram sprouts for 3-4 minutes  until they turn aromatic.  Let it cool a bit, then coarsely grind them along with green chilis and ginger. Keep aside. To prepare the tempering, heat oil in a pan and add mustard seeds, chana dal, urad dal, hing, and curry leaves. Let them splutter, then add the semolina and roast until it turns aromatic. Let the mixture cool completely. In a bowl, combine coarsely ground sprouts, semolina, yogurt, and salt. Add water to make a batter of thick but pouring consistency. Let it rest for 30 minutes. Add baking soda just before steaming and mix gently.  Place a roast...
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