INSTANT RAGI, WHEAT FLOUR DOSA

Yields: 5 nos 

Ingredients 

Wheat flour: ½ cup
Ragi flour: ¼ cup
Salt: as required
Hing powder: ¼ tsp
Curry leaves: 5-6 nos(chopped)
Jeera: ½ tsp
Red chilli powder: ½ tsp
Coriander leaves: 1 tbsp(chopped)
Water: as required
Oil: for roasting the dosa

Preparation

1. Take a mixing bowl and add all the ingredients.
2. Mix all the ingredients by adding water little by little.
3. Batter should be of pouring consistency(without lumps). No need to rest the batter.
4. Now heat a tawa and pour the batter in a circular motion (without touching the tawa by just pouring with the help of a ladle/spoon) to shape like a dosa.
5. After a couple of minutes or once dosa is cooked add 1 tsp of oil and flip over.
6. Cook for a minute or two and serve with Instant no cook tomato chutney.
7. It can even be had with Coconut chutney, Chutney powder, Dosa molaga pudi, Tomato chutney.

Notes

• Grated carrot, finely chopped onion and capsicum can be added for extra taste.

HEALTHY DRY FRUITS BAR

Yields: 6 nos

Ingredients 

Badam/almond: ½ cup
Kaju/cashew: ½ cup
Walnut: ¼ cup
Fresh dates: 10 nos
Oats: ¼ cup
Honey: 2 tbsp
Vanilla essence: 2-3 drops (optional)

Preparation

1. Coarse grind badam, cashew, walnut and add dates, grind just for mixing.
2. Dry roast oats slightly and transfer to a mixing bowl.
3. Transfer the ground ingredients to the mixing bowl. 
4. Add honey, vanilla essence, mix and make a ball.
5. Grease the chopping board or any plate and tap the ball flat.
6. Cut into a bar shape.
7. Pre heat microwave at 150° and bake for 8-10 minutes.
8. Cool and serve. Can be stored for a week at room temperature.

EGGLESS MULTIGRAIN BEETROOT CAKE

Ingredients 

Beetroot (finely grated): ½ cup
Multigrain flour: ½ cup
Cooking oil: ¼ cup
Powdered sugar: ¼ cup
Vanilla essence: ¼ tsp
Baking powder: 1 tsp
Baking soda: ½ tsp
Curd: 2 tsp
Milk: 3 tsp

Preparation 

1. Sieve multigrain flour, baking powder, baking soda and keep aside.
2. Take a mixing bowl add cooking oil, powdered sugar and mix.
3. Add vanilla essence, beetroot and mix.
4. Now add dry ingredients and mix it.
5. Add curd, mix. Now add milk and mix again.
6. Grease a baking tray with butter or line it with a butter paper and pour the cake batter.
7. Tap it lightly so that batter will spread evenly.
8. Pre heat microwave at 180° and  bake for 50 minutes.
9. Once done, remove form microwave and cool completely on a wire rack before cutting.
10. Should be consumed within 2 or 3 days.

Notes

• Grated carrot can be used instead of beetroot or mixture of both can also be used.
• Maida or wheat flour can be used instead of multigrain flour.
• All ingredients should be at room temperature.
• Baking time may vary from oven to oven.
• Use fresh ingredients for best results.

INSTANT NO-COOK TOMATO CHUTNEY

Yields: 1 cup

Ingredients 

Tomato: 2 nos (medium size, chopped )
Green chilli: 2 nos
Curry leaves: 7-8  nos
Coconut(grated): 2 tbsp
Coriander leaves: 1 tbsp
Tamarind: small piece
Hing powder: pinch
Salt: as required

Preparation 

1. Take a mixer jar and add all the ingredients.
2. Grind into a fine paste.
3. Garnish with coriander leaves.
4. Can be had with idli, dosa, chapati.
5. A very quick and instant chutney.
6. Can be stored for 2 days, when refrigerated.

KALAKAND

Yields: 10 to 12 pieces 

Ingredients

Milk: 1 litre
Curd: 2 tsp
Milk powder: 2 tbsp
Condensed milk: 150 ml
Cardamom powder: 1/4 tsp
Almonds pieces: 1 tbsp

Preparation

1. Boil milk and add curd(1 tsp at a time), keep stirring till it curdles. 
2. Separate the water and paneer by keeping in strainer for 30 minutes.
3. Take a pan add paneer, milk powder and condensed milk, mix and cook for 10 minutes in low flame. Add cardamom powder and mix.
4. Take a greased plate or plate lined with butter paper and pour the mixture.
5. Flatten it and allow it to cool.
6. Make pieces and garnish it with almonds pieces.

METHI GOBI PARATHA/CABBAGE FENUGREEK LEAVES CHAPATI

Yields: 6 nos

Ingredients 

Multigrain atta/flour: 2 cups
Methi leaves/fenugreek leaves: ½ cup(chopped)
Cabbage/gobi: ½ cup(chopped finely/grated)
Coriander leaves: ¼ cup(chopped)
Curry leaves: 10 leaves(chopped finely)
Ginger: ½ tsp
Sesame seeds: ½ tsp
Chilli powder: 1 tsp
Hing powder: ½ tsp
Salt: as required
Curd: 2 tbsp
Water: for binding the dough
Oil/ghee: for roasting

Preparation 

1. Take a mixing bowl, add all the ingredients except oil and mix it.
2. Now add water and bind into a soft dough. Consistency should be like a chapati dough.
3. Let the dough rest for 15 to 30 minutes. 
4. Knead again by applying little oil to your palms.
5. Take small balls and roll into a chapati, by dusting with dry flour.
6. Now roast the chapati on a hot tawa by adding little oil on both sides.
7. Serve hot with tomato chutney.

Note

• Instead of multigrain atta, whole wheat flour can be used.
• If you don't prefer curd, you can replace it with oil (1 tbsp). Curd or oil is mainly used for softness, when we use curd it gives a little tanginess. The same taste of tanginess can be achieved when using oil too, just add 1 tsp of lemon juice to the dough mix.
• Resting the dough and kneading again makes the chapatis more softer.

RAW TUVER/TOGARI KAALU/FRESH PIGEON PEAS KACHORI

Yields: 10-12 nos

Ingredients

For stuffing: 
Tuver seeds/togari kaalu/Fresh Pigeon peas (raw): 1 cup
Green chilli: 3 nos
Ginger(chopped): ½ tsp
Coriander leaves(chopped): ½ cup
Garam masala: ½ tsp
Salt: as required
Oil: 1 tsp

For outer layer:
Maida: 1 cup
Oil: 2 tbsp
Salt: as required
Water: for binding the dough

Oil: for deep frying

Preparation

1. Take mixing bowl for outer layer, add maida, oil, salt and mix. Add water little by little and knead into a soft dough, like a poori dough.
2. Cover and give it a rest for 30 minutes. Meanwhile prepare stuffing.
3. Coarse grind togari kaalu, green chill, ginger.
4. Take a pan, add oil, ground mixture, salt and cook 5-6 minutes or till cooked. Keep aside for cooling.
5. Take small portion of the maida dough and roll into poori. 
6. Fill it with about 1 tbsp of the stuffing and fold it into a shape of kachori.
7. Now heat oil in a pan. Once hot, lower the flame and deep fry the kachori till crispy and golden color.
8. Serve hot with green chutney and meethi chutney or even with tomato ketchup.

CARROT HALWA/GAJAR KA HALWA

Yields: 2 cups 

Ingredients

Red Carrot: 750 gm (grated)
Sugar: 1½ cups
Milk: ¾ cup
Khova/mava: ½ cup (sugarless, grated) (Approximately 50-75 gms)
Ghee: 5 tbsp
Cardamom powder:½ tsp
Almond/badam pieces: 1 tbsp

Preparation 

1. Take a pan add 2 tbsp of ghee and fry grated carrot for 8 to 10 minutes.
2. Add milk, cook carrot till they're soft and the milk is fully absorbed.
3. Now add sugar, once the sugar dissolves the moisture from the sugar comes out. Cook till the moisture is absorbed.
4. Add khova, remaining 3 tbsp ghee, mix and cook for 5 minutes. Switch off the stove.
5. Add cardamom powder and mix.
6. Garnish with almond pieces. 

Notes

• Halwa can also be garnished with ghee-roasted cashews and raisins.
• Red color carrot also know as Delhi carrot tastes best for making halwa, however normal orange color carrots can also be used.

BISIBELE BATH/ SAMBAR RICE

Yields: 10 servings

Ingredients 

Rice: 1 cup
Togaribele/tuver dal: ½ cup
Bisibele bath powder/plain sambar powder: 5 tbsp
Salt: as required
Tamarind: lemon size(soak in hot water and extract pulp)
Gingelly oil: 4 tbsp
Mustard seeds: 1 tsp
Peanuts: ¼ cup
Curry leaves: 10 leaves
Hing powder: ½ tsp
Red chilli: 1 no
Carrot: ¼ cup(cut in cubes)
Beans: ¼ cup(cut in pieces)
Green peas: ¼ cup
Potato: ¼ cup(cut in cubes)
Cabbage: ¼ cup(cut in pieces)
Tomato: 1 no (medium size, cut in cubes)

Preparation 

1. Pressure cook rice and tuver dal together with 4 cups of water. You may cook the rice-dal directly in the pressure cooker or separately in a vessel in the cooker. 
2. Meanwhile in a pan heat 2 tbsp of oil, add ½ tsp of mustard seeds, once it crackles add peanuts and fry for 2 minutes. Add 5-6 curry leaves and all vegetables. Cook for 8-10 minutes.
3. Add bisibele bath powder, salt and tamarind pulp to the vegetables, bring it to boil.
4. Bring the vegetables, rice-dal together in the cooker and continue cooking for 12-15 minutes.
5. Prepare tempering in another pan by adding ½ tsp of mustard seeds to remaining 2 tbsp of hot oil, once it crackles add remaining curry leaves, hing powder, red chilli and pour it on the bisibele bath.
6. A very tasty and filling lunch is ready to relish with papad, onion raita, brinjal raita, or tomato raita.  

RAISINS COOKIES

Yields: 12 nos.

Ingredients

Butter: ½ cup
Icing sugar or powdered sugar: ½ cup
Maida/all purpose flour: 1 cup
Black raisins: 2 tbsp
Badam pieces: for decoration(1 tbsp)

Preparation

1. Take a mixing bowl, add butter, icing sugar and mix well.
2. Now add maida, black raisins, mix and bind it into a dough.
3. Take small portions and shape into cookies.
4. Decorate the cookies with almond pieces.
5. Preheat microwave at 180° and bake for 20 minutes.
6. Remove from the microwave and leave it on rack till cookies cool completely.

Notes

• Black raisins tastes best and is preferred, however even normal raisins can be used instead.