Schezwan Stir Fried Squash & Broccoli

Ingredients

4 tsp Oil

3 tsp Garlic

1 small Red Onion (diced)

3 cups of Squash (diced)

3 cups of Broccoli florets

2 tsp Store bought Schezwan sauce

2 tsp Dark Soy Sauce

1/2  tsp Black pepper powder

Salt

1/2 tsp Corn Starch mixed with 2 tsp of water

Method

1. Heat oil in wok. Add garlic and saute for 30 sec until lightly brown
2. Add red onions, squash and broccoli. Saute under high heat for 3 minutes
3. Add schezwan, soy sauce, pepper powder, salt and corn starch. Mix well until well combined. Continue to saute for 3 minutes

Pudina Pulav | One pot pressure cooker recipe under 30 minutes

Ingredients

2 cups of Basmati rice (washed and soaked in water for 15mins)

1 small sized Onion (thinly sliced)

1 large Bay Leaf

Juice of 1/2 Lemon

5 tsp Oil

3 cups of Water

Salt

For maslala 1

   7 cloves of Garlic 

   1 inch piece of Ginger

   4 Cardamom pods

   1 inch piece of Cinnamon

   7 Cloves

   6 Green Chilies

   2-3 tsp of water

For masala 2

  2 handful or 1 large bunch of Mint 

  2-3 tsp of Water

Method

1. Grind all the ingredients into a coarse paste listed under "Masala 1" and set aside
2. Heat oil in a pressure pan. Add bay, when it starts to splutter, add onions. Saute until onions are wilted about 3-4 minutes
3. Add ground "Masala 1" paste. Saute until masala get aromatic and oil starts to separate
4. Add water, salt, lemon juice. Continue to simmer
5. Add rice and continue to simmer
6. Grind mint listed under "Masala 2" and pour the contents into the pressure pan
7. Mix well. Cover the pressure pan and cook until 2 whistling count
8. Serve hot

Veg Pulav | One pot pressure cooker recipe

Ingredients

2 cups Basmati rice ( washed & soaked in water for 15 mins)

5 tsp Oil

2 tsp Crushed Ginger & Garlic

1/2 cup Chopped Green onions

1/2 cup Chopped Mint

3 Green chilies (slit lengthwise)

3 cups of Diced Vegetables (potato, carrot, peas)

2 Bay leaf

2 sticks of Cinnamon

5 Cloves

3 Cardamom

1 Marati moggu

1 Black stone flower

3 Mace

1 tsp Sambar powder

Juice of 1/2 Lemon

3 cups of water

Salt

Method

1. Heat oil in a pressure pan. When oil is smoky hot, add all the whole spices - bay leaf, cinnamon, cardamom, cloves, marati moggu, black stone flower and mace
2. When oil starts to splutter, add green chilies, green onions and mint. Saute for a minute
3. Add diced vegetables. Saute for a minute
4. Add sambar powder. Mix well until well combined about 30 sec
5. Add water, lemon juice and salt. Continue to simmer
6. Then add basmati rice. Mix well
7. Cover the pressure pan with lid. Cook upto 2 whistling sounds
8. Serve hot

Pudina Chutney

Ingredients

2 tsp Oil

5 cloves of Garlic (roughly chopped)

4 Green Chilies (roughly chopped)

1 inch piece of Tamarind

1/2 cup Coconut 

1 large bunch or 2 handful of Mint

1/2 tsp Salt

For seasoning

   1 tsp Oil

    1/4 tsp Mustard seeds

   1 Red chili 

Method

• Heat oil in a pan. Add garlic and green chilies. Saute until garlic starts to turn light brown.
• Add tamarind, saute for just few seconds
• Then add mint. Saute until mint starts to wilt
• Add coconut. Saute until coconut starts to turn light brown color
• Remove off from heat and cool 
• Add salt and 1/2 cup of water. Grind the ingredients into a smooth paste
• As an optional step, add seasoning. Add 1 tsp of oil, 1/4 tsp mustard seeds and 1 Whole re chili. When it starts to splutter, pour it over chutney
• Serve it with Indian breakfasts, breads, sandwich and tacos

Veg Egg Bhurjji

Ingredients

2 tsp Green Chilies (finely chopped)

2 tsp Garlic (finely chopped)

1 large Onion (finely chopped)

1 cup of Cabbage (finely chopped)

1 cup of Carrots (finely chopped)

3 cups of Spinach (finely chopped)

2 cups of Mushrooms (diced)

6 Eggs

Dry spice powders

   1/2 tsp Garam masala powder

   1/4 tsp Turmeric powder

   3/4 tsp Coriander powder

   1 tsp Chili powder

   1 tsp Store bought Mutton masala powder

Salt per taste

3 tsp oil

Method

• Heat oil in a skillet. Add garlic and chilis. Saute for 30 sec
• Then add onions. Saute until onions are wilted
• Then add cabbage and carrot. Cook for 2 minutes
• Then add spinach and mushrooms. Saute for 2 minutes
• Then add dry spices powders - garam masala powder, turmeric powder, coriander powder, chili powder and mutton masala powder. Mix well util well combined
• Add salt per taste. Mix well
• Add eggs. Stir until until eggs starts to thicken and no liquid eggs remain. 
• Serve with steamed rice and Indian bread

Veg Coconut Kurma

Ingredients

1 large or 1 cup of Carrots (diced)

2 small or 2 cups of Potatoes (diced)

1 cup of Green beans

1/2 Onion (finely chopped)

1 tsp Coconut oil

2 tsp Crushed Garlic

5 Green chilies (cut lengthwise)

1 can or 14 oz or 3 cups of Coconut Milk 

Whole dry spices

   1 Bay leaf

   1 inch stick of Cinnamon

   3 Cardamom (crushed)

   5 Cloves

Dry spice powders

   1 tsp Red Chili powder

   1/2 tsp Coriander powder

   1/4 tsp Turmeric powder

1 tsp Rice flour

1 1/2 tsp Salt

3 cups of water

Method

• Cook carrots, potatoes and beans in a pressure cooker with 1 cup of water for upto 1 whistle. Set aside and allow pressure cooker to cool
• Heat coconut oil in a heavy bottomed skillet. As oil turns to smoky hot, add whole dry spices- bay leaf, cinnamon, cardamom and cloves. Wait until it starts to splutter
• Then add garlic and green chilies. Saute until garlic starts to turn golden brown
• Then add onions. Satue until onions start to wilt
• In the mean time, mix rice flour with 1/2 cup of water without ay lumps. Set aside
• When onions have wilted, add dry spice powders  - red chili powder, coriander powder and turmeric powder. Saute for just 10-15 sec so that the flavors from dry spice powders are infused in oil
• Add coconut milk to the skillet. Add 1/2 cup of water to scrape any ingredients inside the can.
• Also add rice flour water + salt and mix well
• Also add cooked veggies with vegetable stock
• Add remaining water and bring kurma to boil until oil starts to float on top
• Serve with south Indian breakfast like idli, dosa, appam, chapati, rice varieties like ghee rice, pulav and many more

Sponge Idli | Made from Idli Rava

Ingredients

3 cups Idli Rava

3/4 cup Urad Dal

1/4 cup Poha

3 tsp Sabudana (tapioca pearls)

To steam Idli

    Salt per taste

    1 tsp Eno

Method

• Wash all the above ingredients mentioned above with water separately. 
• Soak Idli rava, Urad dal, poha and sabudhana in separately in water  4-6 hours. Again wash each ingredient separately in water atleast twice until water is not cloudy at all. 
• After idli rava is washed, squeeze or drain all the water. Use hand or a cheese cloth per your convenience.
• Use a wet stone grinder to make the batter. First grind Urad dal. Add 1/2 cup of water. grind for 15 -20 minutes until the batter is fluffy and velvety. The quantity if urad dal batter will triple or quadruple when it starts to get fluffy. 
• Remove the batter from the grinder and set aside. 
• Next grind poha and sabudhana. Grind for 2 minutes.
• Add Idli rava and grind fro 5 minutes until it is coarsely ground. There is no need to add water as idli rava has already retained water from soaking. 
• Remove the batter from the grinder. 
• Now, mix together all the batter until well combined. 
• Transfer it to a box or a container which has a lid. Ferment over night. (You can see bubbles and idli batter will rise after fermentation)
• You can refrigerate up to 7-10 days 

To make idli-

• Add salt and eno to the fermented idli batter. Mix well at room temperature. 
• Heat water 2-3 inches deep in idli cooker.
• Pour batter in idli moulds or idli plate
• Steam in cooker for 12 minutes. Remove from the cooker
• Allow idli to rest for 2-3 minutes
• Dip a flat spatula in water and remove the idli's formt the mould
• Serve hot