Broccoli pesto pasta

Ingredients:

Angel hair pasta -1 lb
Small florets of broccoli - 1 lb
Basil parsley pesto - 3/4 cup
Powdered Parmesan cheese - 1 tbsp
Salt to taste 

Method:

1) Heat water in a pan and cook pasta, once pasta is fully cooked drain water and keep aside.
2) Add water to same pan and add broccoli to it and cook it till broccoli becomes tender.
3) Drain water and keep broccoli florets aside.
4) In a bowl add cooked pasta, broccoli,salt and pesto sauce and mix well.
5) Sprinkle grated or powdered Parmesan cheese and serve hot.
6) Sprinkle red chili flakes for spice(optional).

Basil Parsley Pesto

Ingredients:

Fresh Basil leaves -1 cup
Fresh parsley -1 cup
Salt - 1/4 tsp
Fresh corainder leaves-1 cup
Olive oil - 1/2 cup
Garlic cloves -2 to 3

Method:

1) Combine all ingredients in a food processor; cover and puree until smooth.
2) Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto.
3)Can be refrigerated for several weeks or frozen in a tightly covered container. Yield: 3/4 cup.

Chocolate chip Pancakes

Ingredients:

All purpose flour- 1 cup

Cocoa powder - 1/4 cup

Sugar - 2 tbsp

Baking soda- 1/4 tsp

Baking powder - 1tsp

Salt - 1/8 tsp

Chocolate chips- 1/3 cup

Butter milk - 1 cup

Egg-1 (lighly beaten)

Vegetable Oil - 1 tbsp

Fresh strawberries- 10

Honey - 2 tbsp

Method:

1) Combine flour,cocoa,sugar,baking powder,baking soda,salt in a bowl and keep aside.

2) Combine butter milk, egg,oil and stir with whisk.

3) Add butter milk mixture to flour mixture and stir well until well blended.

4) Add chocolate chips to the mixture and fold in.

5) Spoon 1/4 cup batter for each pancake onto a medium nonstick skillet coated with cooking spray (chocolate will burn if pan is too hot). 

6) Turn pancakes when tops are covered with bubbles and edges look cooked.

7) Top with sliced fresh strawberries and honey and serve hot.

Karappodi/Idly podi

Ingredients:

Chana dal-1/2 cup
Urad dal-1/2 cup
Coriander seeds-1/2cup
Red chillies-12
Peanuts-2tbsp
Moong dal-2tbsp

Turmeric powder - 1/4 tsp

Cumin seeds- 1/4 tsp

Tamarind-1small lemon sized ball
Garlic cloves-6
Oil-11/2 tbsp

Hing - a pinch

Salt to taste

Method:

1) Heat oil in a pan and add dry red chillies and coriander seeds and fry well.

2) Add channa,urad,moong dal and fry them till golden brown.

3) Add turmeric powder,garlic,cumin seeds,roasted peanuts and hing and mix well for 2 minutes ad add tamarind and switch off the flame and let it cool.

4) Grind it when cooled add salt to it and mix well.

5) Serve it with hot rice or idly.

Lettuce Chicken wraps

Ingredients:

Pouring sauce:

Suagr - 1/8 cup
Warm water -1/4 cup
Soy Suce - 2 tbsp
Rice wine vinegar - 2 tbsp
Tomato ketchup -2 tbsp
Lemon juice -1 tbsp
Olive Oil - 1/8 tsp
Hot Water - 1 tsp
Yellow Mustard- 1 tbsp
Minced garlic -2 cloves

Stir fry sauce:

Soy Sauce - 2 tbsp
Rice wine vinegar - 1/2 tsp
Brown sugar - 2 tbsp

Chicken stir fry:

Olive Oil - 4 tbsp
Boneless chicken breasts cubed - 2
Mushrooms chopped to small pieces - 1/2 cup
Chopped Onions - 1/2 
Minced garlic cloves - 3
Ice burg lettuce - 6 large leaves

Method:

Pouring sauce preparation:

1) In a large bowl, dissolve sugar in 1/2 cup warm water, add soy sauce,rice wine vinegar,ketchup,lemon juice and olive oil.

2) Mix well and place it in fridge until you are ready to eat.

3) Just before serving combine 1 tsp of hot water with yellow mustard and garlic and mix in small bowl.

4) Add to the pouring sauce,1/2 a tsp at time to taste.

Stir-fry sauce preparation:

1) Prepare the stir fry sauce by mixing soy sauce,rice wine vinegar and brown sugar in a small bowl.

chicken stir-fry preparation:

1) Add 3 tbsp Olive oil to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.

2) Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
3) Serve stir-fry with iceberg lettuce leaf wraps and top with pouring sauce.

Vangi bath/Brinjal Rice

Ingredients:

1 cup raw rice- cook it and spread it on a plate to cool
Salt to taste
Vegetable Oil - 3 tbsp
Chopped Onions - 1
Cashew nuts- 10
Brinjal - 5 (small- cut vertically to 4 pieces) or 1 big one
Cumin seeds -1 tsp

Vangibath powder:

Bengal gram(channa dal)- 4 tsp
Urad dal - 2 1/2 tsp
Coriander seeds - 2 tsp
Dry red chilies - 4
Dry coconut powder - 4 tsp
Peanuts -12
Sesame seeds - 1/2 tsp
Hing- pinch 
Turmeric powder -1/4 tsp

Method:

1) In a pan add Channa dal,urad dal,coriander seeds, peanuts,dry red chilies and dry roast them on low flame till Channa dal becomes golden brown in color.
2) Add sesame seeds,hing and dry coconut powder to the pan fry for another 2 minutes and switch off the flame and set aside to cool.
3) Once the above mixture is cooled grind it into a fine powder by adding turmeric powder and keep aside.
4) Heat oil in a pan and add cashews and fry them and keep aside.
5) Add cumin seeds,sliced onions and fry well.
6) Add salt and vertically cut brinjal to the pan and cook it till the brinjal becomes tender.
7)  Add grinded masala powder and mix well.
8) Add cooked rice and mix well.
9) Close the lid and on low flame cook for 1 to 2 minutes.
10) Add fried cashews and mix well and serve hot with raita.

Mushroom Fry

Ingredients:

Bay leaves - 2
Cardamon- 2
Cinnamon stick- 1
Cloves - 3
Chopped mushrooms -1 lb
Finely chopped onions -1
Sliced green chilies -3
Coriander powder - 1 tsp
Red chili powder -1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Olive oil - 2 tbsp
Salt to taste
Chopped tomatoes- 1
Ginger garlic paste - 1 tbsp
Curry leaves - few
Chopped green chillies - 3
Pepper corns- 1 tsp
Cumin seeds -  1 tsp
Garlic cloves -2
Lime juice - 1 tsp
Coriander leaves for garnish

Method:

1) Heat oil in a pan , add whole garam masala (bay leaves, cinnomon,cardamon,cloves) and 1/2 tsp cumin seeds.
2) When they crackle add chopped onions ,salt,turmeric powder,ginger garlic paste and stir well.
3)Add curry leaves and chopped green chillies.
4)When onions are slightly cooked add tomatoes and cook for few minutes and add mushrooms,little water and cook till they are soft by closing the lid for 10 minutes.
5) In a blender add cumin seeds,garlic and pepper corns and grind them well.
6)In another pan add ghee, add crushed garlic,pepper,cumin seeds mixture to it and fry well.
7) Add coriander,red chili and cumin powder and the cooked mushroom mixture and cook till the moisture evaporates and dry.
8)Finish with lemon juice and chopped coriander leaves .

Lasagna with mushrooms and Kale

Ingredients:

Chopped Onions -1
Chopped garlic -3 cloves
Kale leaves - 1 bunch
Crimini mushrooms - 1 lb
Chopped jalapenos -2
Salt to taste
Olive oil - 1 tbsp
Eggs -2
Tomato Puree -2 cups
Parmesian cheese - 1 cup
Mozzarella cheese -1 cup
Lasagna noodles - 6 sheets
Water -1/2 cup

Method:

1) Boil water in a pan and cook lasagna noodles half way and keep aside by draining all the water.
2) Clean kale leaves, remove stem, tear the leaves and cook them in boiling water by adding salt till the leaves become tender, drain water and keep aside.
3) Add oil in a pan and add chopped garlic, onions,jalapenos and fry till onions turn golden brown.
4) Add some salt and mushrooms and cook them for 3 minutes.
5) Add tomato puree ad water to the pan and mix well and cook for about 15 minutes on low heat and keep aside.
6) When the kale leaves cool add parmesian cheese(1/4 cup) ,2 eggs to kale leaves and mix well.
7) Spray the 9x12 oven safe pan with non stick spray and lay 3 half cooked lasagna noodles across the bottom.
8) Add half the mushroom sauce on top of noodles and spread well so that the noodles are covered.
9) Add kale mixture on top of this and sread well.
10) Sprinkle some parmesian and mozzarella cheese on top of kale mixture.
11) Repeat with another layer of noodles, mushroom mixture, kale mixture and cheese.
12) Cover the pan with foil and cook for 20 minutes.
13) Take off the foil and cook for another 20 minutes and serve hot.

Mushroom and brocolli rice

Ingredients:

Chopped Onions -1
Chopped garlic -5 cloves
Cooked rice - 3 cups
Brocolli florest -1 cup
Chopped crimini mushrooms -1 lb
Salt to taste
Eggs - 5
Turmeric powder -1/4 tsp
Olive oil -1 tbsp
Pepper powder -1 tsp
Green chillies - 4
Soy sauce - 2 tbsp
White venegar - 1/2 tsp
Hot sauce -1 tbsp
Sugar snaps - 1 cup
Fresh Basil leaves - 5

Method:

1) Add oil in a pan and add chopped garlic, onions, green chillies and fry till onions turn golden brown.
2) Add some salt ,brocolli florets and fry them till they become tender.
3) Add sugar snaps, chopped mushrooms and stir fry for 5 to 7 minutes.
4) Move the cooked vegetables to one side of the pan and crack 5 eggs to other side of the pan and sprinkle some salt and pepper powder and cook them well by stirring continuosly.
5) Once the eggs are cooked and the raw smell goes away mix the eggs with vegetables.
6) Add cooked rice to the pan and mix well.
7) Add soy sauce, vinegar and hot sauce to the pan and mix well and cook for another 3 minutes.
8) Chop the basil leaves and add them to the pan and mix well.
9) Switch off the stove and serve hot.

Strawberry and Lemon Granita

Ingredients:

Strawberries - 10-12
Lime Juice -1 tbsp
Sugar -1/4 cup
Water -1 cup

Method:

1) Boil water in a pan and add Sugar and stir well till the sugar melts completely and keep aside to cool.
2) In a blender add sliced strawberries and lime juice and blend it till smooth.
3) Add the cooled sugar mixture to the blender and blend to combine.
4) Pour the mixture to a rectangular glass bowl and freeze it for 30 minutes.
5) Using fork stir icy potions to middle of the bowl and let it freeze for 3 to4 hours
6) Using fork or spoon scrape the granita and place it in a cup and serve.

Spicy Chilli Mushroom

Ingredients:

Crimini Mushrooms - 1 lb
Salt to taste
Sliced Onions -1 cup
Cubed capsicum - 1
Sliced ginger -1 inch
Chopped garlic -3 cloves
Soy sauce - 3 tbsp
White vinegar -1/2 tsp
Pepper powder - 1 tsp
Corn flour - 1/2 tsp
Jalapeno pepper -1
Olive oil -1 tbsp

Method:

1) Heat oil in a pan and add sliced onions,garlic,ginger and fry well till onions turn brown.
2) Add cubed capsicum and chopped jalapeno to the pan and fry for another 2 minutes.
3) Add washed and chopped mushrooms and 1/4 cup water and close the lid and cook for 6 minutes.
4) Remove lid and add soy sauce,vinegar,salt and pepper powder and mix well and cook for aother 3 minutes.
5) Add corn flour to 1 tbsp of water and mix well and add it to mushroom mixture.
6) Stir till it thickens and switch off the stove and serve hot with rice.

Oven fried eggplants

Ingredients:

Mayonnaise - 2 tbsp
Unpeeled sliced eggplants - 6 to 8 slices
Finely chopped onions -1 cup
Bread crumbs - 1 cup
Salt to taste
Dried parsley - 1/2 tsp
Dried rosemary -1/2 tsp
Dried Oregon -1/2 tsp
Fresh ground pepper powder -1/2 tsp
Grated Parmesan cheese -1/2 cup

Method:

1) In a bowl add mayonnaise and onions and mix well.
2) Spread the mixture on both sides of eggplants evenly.
3) In another bowl add all other ingredients and mix well.
4) Coat eggplants with breadcrumb mixture.
5) preheat oven to 400 .
6) Place the coated eggplants on a baking sheet or parchment paper and bake on each side for 15 minutes or until golden brown.

Cubanella pepper fry

Ingredients:

Cubenella Peppers - 10 (Cut into cubes)
Salt to taste
Olive Oil -1 tbsp
Mustard seeds-1/4 tsp
Roasted peanut powder - 1/2 cup
Red chili powder -2 tsp
Turmeric powder- 1 tsp
Besan Flour - 3 tbsp
Urad dal -1 tbsp
Channa dal -1 tsp
Water -1 tbsp

Method:

1) Heat oil in a pan and add mustard seeds.Once they start to splutter add channa and urad dal and fry them till they turn golden brown.
2) Add Besan flour to the pan and fry well for about 3 to 4 minutes.
3) Add water and mix well.
4) Add chopped cubes of cubenella pepper and fry well till they become tender.
5) Add turmeric powder,red chili powder and mix well.
6) Sprinkle water in between so that besam mixture will not get burnt.
7) Once the peppers become tender sprnkle roasted peanut powder and serve hot with rice or chapati or roti

Vegetable soup with Kale leaves and stems

Ingredients:

Kale Leaves - 1 cup
Kale stems - 1 cup ( chopped into small pieces)
Chopped Celery - 1 stem
Chopped carrot - 1
Chopped Onions - 3/4
Chopped garlic - 2 cloves
Dried Parsley -1 tsp
Salt to taste
Freshly ground pepper powder - 2 tsp
Brocolli florets - 6
Chopped Brocolli stem - 1/4 cup
Spinach leaves - few
Olive Oil -1/2 tbsp
Bay leaves -1
Water - 1 1/2 cup

Method:

1) In a pan add Olive oil and fry onions and garlic till golden brown.
2) Add Salt, chopped carrot,celery,kale stems, brocolli, brocolli stems and cook well for 5 to 7 minutes.
3) Add Bay leave, parsley and 1 cup of water and bring it to boil.
4) Add Kale leaves and spinach to the pan and mix well and cook for another 5 minutes with lid closed.
5) Sprinkle ground pepper and mix well and add another 1/2 cup of water if required.
6) Check if kale stems are tender piercing with fork.
7) Cook for another 3 minutes if they are not tender .
8) Serve hot in a bowl.

Stuffed Poblano peppers casserole

Ingredients:

Poblano peppers - 6(halved lengthwise,ribs stems and seeds removed)
Green chilies - 2
Salt to taste 
Chopped Onions -1
Chopped garlic -4 cloves
tomato puree - 1 cup
Red beans -1 can
Pepper powder -1 tsp 
Red chili powder -1/2 tsp
Bread crumbs -3/4 cup
Grated Mozzarella cheese -1 cup

Method:

1) In a blender add 1/2 onions,2 garlic cloves,salt,tomato puree,green chilies,puree them and pour it in inch baking dish and keep aside.
2) In a bowl add beans,pepper,red chili powder,some salt,bread crumbs,1/2 onion and minced 2 garlic cloves,1/2 cup mozzarella cheese and mix well.
3) Stuff the Poblano peppers with beans mixture and place on top of sauce in baking dish.
4) Sprinkle remaining cheese, close the dish with aluminium foil and bake for 45 minutes at 425 or until Poblano peppers are tender.
5) Remove them from oven and let cool for about 10 minutes and serve hot. 

Brinjal chutney

Ingredients:

Chopped brinjal -1 big one
Sliced green chilies- 4
Finely chopped onions-1
Olive oil -1tbsp
Mustard seeds -1/4 tsp
Channa dal -1tbsp
Urad dal -1 tbsp
Dry red chilies -3
Curry leaves -few
Tamarind juice- 3 tbsp
Salt o taste
Red chili powder-1 tsp
Turmeric powder -1/4 tsp
Coriander powder -1 tbsp
Chopped tomatoes -1
Coriander leaves - for garnish

Method:

1) Heat 1/2 tbsp olive oil in pressure cooker.
2) Add sliced green chillies, chopped onions ( 3/4 th of onion)and fry for 3 minutes.
3) Add chopped tomatoes and brinjal and fry for another 5 minutes.
4) Add tamarind juice and salt and mix well.
5) Close the lid and let it cook for 2 whistles.
6) Open cooker lid and mash the cooked brinjal mixture with spoon or pappu guthi.
7) Heat oil in a large pan which has more surface and add curry leaves and mustard seeds.
8) Once mustard seeds start to splutter add channa dal, urad dal, dry red chilies and fry well.
9) Add remaining chopped onions and fry well till they turn golden brown.
10) Add the mashed brinjal mixture to the pan and cook it for another 5 minutes.
11) Add turmeric powder,red chili powder,coriander powder and mix well.
12) Cook by stirring in between till water drains off and it becomes bit thick.
13) switch off the flame and garnish with coriander leaves and serve hot with chapati or rice.

Wheat Veggie Pizza

Ingredients:

Wheat flour - 1/2 cups
All purpose flour- 2 cups
Dried Thyme - 1 tsp
Quick rise Yeast - 1 packet
Salt to taste
Warm water - 1 cup
Olive Oil - 2 tbsp
1 cup store bought tomato sauce(with Onions,garlic and basil)
Zucchini -chopped into small peices -1 cup
Onions - finely chopped - 1 cup
Tomatoes - 1 sliced
dried parsley -1/2 tsp
Grated Mozzarella Cheese- 1 cup
Grated Parmesan cheese -1 cup

Method:

1) In a large bowl combine first 5 ingredients and add oil and water and mix them well to form dough.
2) Beat the dough with fist for couple of times and knead the dough for about 10 minutes.
3) Place the dough in a bowl,cover it with plastic paper for 1 hour and let it rise.
4) Heat oil in a saute pan and add vegetables and fry them till tender and keep aside.
5) Preheat oven to 400
6)  Punch dough and roll into 12 inch circle.
7) Transfer the rolled dough on to cookie pan and prick the dough with fork.
8) Bake it for 10 minutes and take it out.
9) Spread tomato sauce and sprinkle vegetables,dried parsley and cheese.
10) Bake for another 15 minutes until cheese melts and serve hot.

Garlic Egg Fry

Ingredients:

Boiled eggs -6
Finely chopped garlic - 10 big cloves
Salt to taste
Turmeric powder -1/2 tsp
Pepper powder -1 tsp
Curry leaves - few
Red chili powder - 1/2 tsp
Olive Oil -1 tbsp

Method:

1) Cut the boiled eggs vertically into 2 halves and keep thme aside.
2) Heat oil in a pan and add curry leaves and chopped garlic.
3) Fry the garlic till they turn golden brown.
4) Add salt, turmeric, red chilipowder and pepper powder to the pan and fry for another 1 minutes.
5) Add eggs to the pan and cpat them with garlic mixture.
6) Place the yolk side down and fry them for about 2 to 3 minutes on medium flame.
7) You may hear popping sounds, turn the eggs yolk side up and fry for another 2 minutes.
8) Switch off the stove and serve hot with rice.

Crispy Kale Chips

Ingredients:

Kale leaves- 1 large bunch

Red chili flakes -1 tsp

Salt to taste

Olive Oil -1 tbsp

Finely chopped garlic - 1 clove

Method:

1) Wash kale leaves ,remove stems and tear them into large pieces

2) Pat them dry and place them in a bowl

3) Add Olive oil, salt, garlic and red chili flakes and toss them so that all leaves are covered with oil mix.

4) preheat to 400°F.

5) On a baking sheet place the leaves and bake them for about 15 minutes till all the leaves are crispy.

6) you can store them in air tight container for 2 days.

Veggie Pizza

Ingredients:

All purpose flour- 2 cups
Dried Thyme - 1 tsp
Quick rise Yeast - 1 packet
Salt to taste
Warm water - 1 cup
Olive Oil - 2 tbsp
1 cup store bought tomato sauce(with Onions,garlic and basil)
Sliced Zucchini -1 cup
Spinach - 1 cup
Onions - finely chopped - 1 cup
chopped red bell peppers - 1/2 cup
Mozarella Cheese - 1 cup

Method:
1) In a large bowl combine first 5 ingredients and add oil and water and mix them well to form dough.
2) Beat the dough with fist for couple of times and knead the dough for about 10 minutes.
3) Place the dough in a bowl,cover it with plastic paper for 1 hour and let it rise.
4) Heat oil in a saute pan and add vegetables and fry themt ill tender and keep aside.
5) Preheat oven to 400 º.
6) Punch dough and roll into 12 inch circle or rectangle.
7) Transfer the rolled dough on to cookie pan and prick the dough with fork.
8) Bake it for 10 minutes and take it out.
9) Spread tomato sauce and sprinkle vegetables and cheese over it.
10) Bake for another 15 minutes until cheese melts and serve hot.

Collard greens stir fry

Ingredients:

 

Collard greens - 1 bunch (8 to 10 leaves)

Finely chopped Onions -1

Finely chopped Garlic - 4 cloves

Salt to taste

Turmeric powder -1/4 tsp

Red chili powder - 1 tbsp

Dried red chilies - 4

Cumin seeds - 1 tsp

Mustard seeds -1 tsp

Curry leaves - few

Roasted peanut powder - 2 tbsp

Urad dal - 1 tsp

Soaked channa dal - 1 tbsp

Hing/Asafoetida - a pinch 

Grated Coconut for garnish

Oilve Oil -1 tbsp

 

Method:

 

1)Soak channa dal in water for about 2 hours. 
2) Heat oil in a pan and add curryleaves, mustard seeds.Once mustard seeds splutter add cumin seeds,channa and urad dal and fry them till they turn golden brown.
3) Add dried red chilies and fry for a minute.
4) Add finely chopped garlic,onions and salt to the pan and fry well till onions turn golden brown.
5) Add soaked channa dal,hing and fry for another 2 to 3 minutes.
6) Add chopped collard greens to the pan and mix well.
7) Close the lid and let them cook on low flame for about 10 minutes.
8) Add turmeric powder,red chili powder and mix well and cook by removing the lid till the greens become tender and no water is left in the pan.
9) Sprinkle roasted peanut powder and grated coconut and mix well.
10) Serve hot with rice or chapati.