Mix Daal Vada

Ingredients :

• Toor daal - 1/2 tea cup
• Moong Daal - 1/2 tea cup
• Masoor Daal - 1/2 tea cup
• Chana Daal - 1/2 tea cup
• Urad Daal - 1/2 tea cup
• Matki - 1/2 tea cup
• Whole Green Moong - 1/2 tea cup
• Green chillies - 12-15
• Salt
• Ginger - 4-5 tsps
• Rice flour - 1/2 tea cup
• Coriander leaves - 2 tea cups
• Curry leaves - 3/4 tea cup
• Onion - 1
• Oil  

Procedure :

• Soak all the daals overnight for atleast 8 hours.
• Drain the water and add green chillies (10), salt, ginger(2 tsps) to the soaked daals.
• Grind the daals + greenchillies + ginger+salt coarsely in a blender adding very little water.
• Check taste and add salt/green chillies/ ginger and grind once more.
• Now add chopped onion, chopped coriander leaves, chopped curry leaves to the daal mixture.
• Add 1/4 cup rice flour and mix the contents.
• If the daal batter is thick enough that we can drop a vada using a spoon, its good enough. If not, add little more rice flour and mix.
• Finally heat 1/4 cup oil and add it to the vada batter.
• Heat oil in a pan and deep fry the vadas on medium heat
• Serve hot as an evening snack or as a side dish !

Veggie Pizza

Ingredients :

These ingredients are good for 2 medium size pizzas

Pizza Base :

• All purpose flour / Maida - 1 n half cup(tea cup)
• Warm water - 1/2 cup
• Olive oil - 2 tsp
• Active Dry yeast - 2 n 1/2 tsp
• Salt - per taste
• Pepper powder - 2 tsp
• Basil - 1 tsp
• Honey - 1 tsp

Pizza Sauce:

• Tomatoes-2-3
• Ginger - 1 tsp
• Garlic minced - 1 n half tsp
• Red chillies - 5
• Red chilli powder - 2-3 tsps per taste
• Tandoori Masala- 1 tsp
• Salt - per taste

Toppings :

• Mozzarella cheese grated - 2 cups 
• Veggies - Onion (1), Bell pepper(1 n half), Olives(20), mushrooms(12), sun dried tomatoes (2 Tblsps)
• Get creative with your toppings. You can add paneer tikka / chicken kebab pieces / pineapple /jalapenos  etc..
• Chilli flakes- 2 tsps
• Garam masala - 1 tsp

Procedure :

Pizza Base :

• Add honey to warm water and then add yeast to it. Mix well and let it stand for 5-10 minutes.
• The yeast dissolves and gets frothy. This indicates the yeast is working.
• Take Maida/ All purpose flour and add salt, basil leaves, pepper powder, olive oil and warm water with yeast to it. Knead well until it forms a soft dough. 
• If the water seems less, heat some water and add it to the dough. 
• Finally apply Olive oil all over the dough, cover it with a wet cloth and let it sit for at least 3 hrs.
• The dough doubles in size.
• After 3 hrs, punch the dough to remove air, and knead well again.
• Divide the dough into 2 equal balls
• Spread some all purpose flour on the rolling platform. Place the dough on it and roll into a large circular/square pizza base.
• Poke the pizza base with a fork , brush some olive oil and bake the pizza base for 5-6 minutes in a preheated oven at 375 F .
• The pizza base is ready to use !

Pizza Sauce :

• Soak dry red chillies in water for 3 hrs.
• In a blender, blend together 2 big tomatoes, soaked 4-5 red chillies, 1 tsp ginger, 1 n half tsp garlic, 1 tsp tandoori masala and salt.
• Check taste and adjust salt. Add 1-2 tsps red  chilli powder if required.
• Blend once more and keep aside.
• Pizza sauce is ready as well :)

Pizza :

• Spread the pizza sauce on the pizza base generously.
• Then, spread grated mozzarella cheese on it.
• Now add all chopped veggies (onion, bell peppers, olives, mushrooms, sun dried tomatoes) to the pizza.
• Sprinkle some more grated cheese.
• Drop a few drops of pizza sauce here and there.
• Finally sprinkle some garam masala and a pinch of salt all over the pizza.
• Apply a few drops of oil to an aluminium foil /Baking tray. Sprinkle some all purpose flour on the oil and then place the pizza on  it. 
• Bake the pizza for 15-20 minutes at 385 F .
• Once the pizza base changes colour and the cheese melts, the pizza is ready. 
• Cut into triangles, sprinkle some chilli flakes and enjoy :)

ThaliPeeth ( Mix flour flatbread)

Ingredients :

• Jowar flour - 3 cups
• Wheat flour - 1 cup
• Besan - 1 cup
• Rice flour - 1 cup
• Garlic cloves - 4-5
• Onion - 1
• Salt
• Red chilli powder - 2-3 tsps
• Oil
• Coriander leaves- 4-5 tsps
• Ajwain / Carom seeds- 1 tsp
• Water

Procedure :

• Mix all the flours, salt, red chilli powder(2 tsps), ajwain, 2 tsps oil and  coriander leaves.
• Chop onion and add to the flours.
• Smash/Crush garlic cloves and add to the flours.
• Finally add some water and start making a dough. 
• The dough should be very soft and loose. We will be rolling/spreading it with our palms, later !
• Check taste and adjust salt, red chilli powder, knead the dough once again and finally set the dough aside for 10 minutes.
• On a pan, pour a few drops of oil and place a circular ball of the dough in the center of the pan.
• Wet your palm in cold water and start pressing dough with your palm in order to spread it in the form of a circle.
• Wet your palm using cold water frequently while patting/pressing the dough. The water makes it easy to spread.
• The thalipeeth/ flat bread should not be too thin, else it becomes crispy. It should not be too thick as well, else it doesn't cook properly and we can taste the raw flours.
• So spread the dough appropriately to a proper thickness like parathas.
• Finally, after spreading the dough, makes random holes in it using your finger. Drop oil in these holes and along the edges of the thalipeeth.
• Turn on the heat and cook this thalipeeth covered with a lid for 3-4 minutes. 
• Once the thalipeeth is cooked, it changes color. Now pour some drops of oil on the top, flip it, and cook the other side without covering with a lid.
• Finally apply Ghee on the top and serve hot with Yogurt and pickle !
• This is one of the weight watcher's recipes :)..

Doodhi in Yogurt Gravy

Ingredients :

• Doodhi / Lauki / Bottle Gourd - 1 medium size
• Shredded Coconut - 3 Tblsp
• Plain Whole Yogurt - 6 Tblsp
• Coriander seeds - 2- 3 tsps
• Green chillies - 8-9 
• Salt- per taste
• Sugar - 1/2 tsp

Tadka :

• Oil - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - a pinch
• Turmeric - a pinch
• Curry Leaves - 7-8

Procedure :

• Peel the outer cover of the bottle gourd / Doodhi / Lauki  and chop it into small cubes.  Boil the bottle gourd pieces in water until cooked. 
• Drain the water and let the cooked bottle gourd pieces cool down .
• Roast 3 tsps coriander seeds on a pan without adding any oil for about 1-2 minutes.
• In a blender, blend together Shredded coconut, Yogurt, Coriander seeds (2 tsps) , Green chillies, salt and sugar . Blend into a coarse liquidy paste adding little water if required
• Check taste and add coriander seeds, green chillies, salt or sugar and blend again.
• Add this coconut gravy to the cooked bottle gourd pieces and heat it on medium flame stirring continuously.
• Make Tadka separately - take some oil, heat it. Once hot add cumin seeds, asafoetida, turmeric, curry leaves. 
• Add the Tadka to the Bottle Gourd curry and switch off the heat. Mix everything well.
• Serve hot topped with Ghee along with Roti/ Rice .

Chivda

Ingredients :

• Thin Poha - 6 cups (tea cups)
• Green chillies - 8 
• Curry leaves - 12-15
• Dry coconut slices - 10-12
• Peanuts - 10-12
• Mustard seeds- 1/4 tsp
• Asafoetida- a pinch
• Turmeric - 1/4 tsp
• Oil - 1 Tblsp
• Salt - per taste
• Sugar - 1/2 tsp
• Amchoor powder - 1/4 tsp
• KPra Chivda Masala - 2 tsps (Optional)

Procedure :

• Microwave Thin Poha for about 1 min. Shuffle the contents and microwave the poha again for 30 secs or so. Keep aside.
• In a pan heat about 1 Tblsp oil.
• Fry dry coconut slices and once they turn brown , add them to the poha.
• In the same oil , fry some Peanuts and as they turn brown, add them to the poha.
• Now heat the oil in the pan a little more. Once hot, add mustard seeds. As they splutter, add a pinch of asafoetida, 1/4 tsp turmeric, curry leaves, finely chopped green chillies. Roast for a minute.
• Now add Kpra Chivda Masala(optional), salt, saugar, amchoor powder and mix well. Reduce the heat to low and roast for a minute.
• Turn off the heat, remove the pan from the stove and add poha, roasted coconut slices and peanuts to the oil and masala.
• Mix everything well.
• Check taste and adjust salt.
• Turn on the stove and heat the chivda on low flame for a couple of minutes.
• Let the chivda cool down completely without covering it with a lid.
• Store in a airtight container. 
• This chivda stays good for atleast a couple of weeks.
• Have as an evening snack with Chai or add chopped onion, tomato, coriander leaves, lime juice to the chivda and make an instant bhel !

Basic Dry Fruit Cake

Ingredients :

• Eggs - 2
• Ghee / Butter (Not molten, but semi solid at room temperature)- 1/2 cup (tea cup)
• All purpose flour - 1 n half cup (tea cup)
• Sugar - 1 cup (tea cup)
• Salt - less than 1/4 tsp
• Milk - 1/2 cup( tea cup)
• Vanilla Essence - 1/2 tsp
• Baking Powder - 1 tsp
• Dry fruits - 1/2  cup ( tea cup)

Procedure :

• In a blender add 2 eggs and blend them until frothy for 2-3 minutes.
• Add Ghee/ Butter to the eggs and beat them together.
• Add All purpose flour, sugar , salt , vanilla essence and mix well with a spatula.
• Boil 1 cup milk in microwave and add 1/2 cup of milk to the blender.
• Blend all the ingredients for 4-5 minutes.
• If the batter appears too thick add another 1/4 cup of milk  to the batter. The batter should not be too liquidy. It should be a little thick.
• Finally add baking powder and blend the contents again for 3-4 minutes.
• Chop dry fruits - cashews and almonds and keep aside.
• Pre heat oven to 350 F for 8 minutes.
• Take a baking pan and place parchment paper on it. 
• Sprinkle half of the chopped nuts on the parchment paper.
• Pour half of the cake batter over the nuts.
• Now sprinkle the remaining nuts on the cake batter and pour the rest of the cake batter on top.
• Bake at 360 F for 12 minutes and then at 375 F for another 8-10 minutes. The top of the cake gets browny. Make sure it does not burn !
• Check if a knife inserted in the cake comes out clean.
• Let the cake cool down for a couple of hours 
• Cut into pieces and store in a air tight container. This cake stays good for a week.
• Enjoy  the dry fruit cake with a cup of tea/coffee :)

Misal Paav

Ingredients : 

Misal for 2 people :

• Paav (Bread Rolls) - 2
• Onion - 1
• Tomato -1
• Farsaan/ Haldiram Khatta Meetha / Mixture - 1/2 pack

Usal :

• Matki - Sprouted/Unsprouted - 1 large cup
• Sukkha Khobra/ dry coconut slices - 1/4 Cup 
• Khada Garam Masala - cumin (a pinch), black pepper- 3, cloves - 3, cardamom - 1, cinnamon - small piece, dagad phool - small piece
• Ginger - small piece
• Garlic - 3 cloves
• Oil - 2 Tblsps
• Onion - 1/2
• Tomato - 1/2
• Red chilli powder - 3 tsps
• Everest Chicken masala- 1/2 tsp
• Salt
• Coriander leaves
• Lemon juice
• Water - 3-4 large cup

Procedure :

Usal:

• Soak Matki overnight and then put it in a sprout maker for 2 days to get nice sprouts. Alternately, soak Matki overnight and use it the next day without sprouts.
• Take very little oil in pan, fry dry coconut slices and  khada garam masala until brown. This takes about 2-3 minutes.
• In a blender, blend the roasted coconut slices, khada garam masala, ginger, garlic adding some water into a smooth paste.
• Take 2 Tblsps oil in a pressure cooker. Once hot add chopped onion. Fry till translucent.
• Then add the coconut-khada masala- ginger- garlic paste and fry till the raw smell of garlic goes away.
• Add chopped tomato and fry.
• Now add the soaked matki (sprouted or unsprouted) and 4 cups water.
• Add salt per taste, red chilli powder - 2 tsps and Everest chicken masala - 1/2 tsp
• Pressure cook upto 5 whistles.
• Once the steam settles down, check taste and add salt / red chilli powder .
• Boil the contents, turn off the heat and add lime juice and coriander leaves.
• Usal is ready !!
• This Usal has lots of water which is called "Kat" in marathi. The extra oil used forms the oily layer on top called the "Tarri".

Serving the Misal :

•  Serve the Paav separately on a plate

• Now we use chopped onion, chopped tomato and farsaan along with the Usal.

• In a bowl, take some Farsaan/Mixture .
• Add Matki from the Usal.
• Add chopped onion, tomato.
• Finally add the "Kat" - gravy from the usal along with the "tarri"- the oily layer on top and serve !!
• While having the Misal, mix the contents in the bowl, dip the paav in the Misal and enjoy !!

Moong Daal Halwa

Ingredients :

• Moong Daal - 1 cup 
• Milk - 2 Cups
• Sugar - 1 n half to 2 cups
• Saffron - use liberally :)
• Ghee - 3 Tblsps
• Dry Fruits - Cashew, Almonds chopped - 1/2 cup
• Milk Mawa Powder - 2 Tblsps

Procedure :

• Soak Moong Daal in water for 5-6 hours.
• Blend it into a smooth paste adding very little water.
• In a pan, heat about 2 Tblsps Ghee.
• Once hot fry chopped dry fruits and keep them aside.
• Add Moong Daal paste to the ghee and fry it on medium flame stirring continuously.
• The Moong Daal paste thickens. Keep strirring on medium  flame for about 20-30 minutes. This is to ensure the Moong Daal gets roasted and does not give a raw taste.
• Simultaneously, add saffron strands to a few tea spoons milk and keep aside.
• Boil 1 and half cups milk with 1 and half cups sugar.
• Once the Moong dal gets roasted (might not change color, make sure it gets a little dry ), add the boiled milk and sugar to it. Add fried dry fruits, saffron strands dissolved in milk, milk mawa powder and mix everything well.
• The halwa should be a little liquidy at this point. 
• Check sweetness. Add another half cup sugar if required.
• If the halwa isnt liquidy enough, boil another half cup milk and add it to the halwa.
• Mix everything well, mash the lumps formed.
• Cook the halwa on medium flame covered with a lid.
• Keep stirring after every 3-4 minutes, to make sure it does not stick to the bottom.
• Cook the halwa for about 15-20 minutes first on medium flame, then on high flame.
• Remove lid after about 15-20 minutes, when halwa appears cooked and cook without the lid to make the halwa as much dry as you want.
• Add 1 Tblsp Ghee and mix it well.
• Turn Off flame and let the halwa absorb the ghee for about 5 minutes.
• Garnish with chopped dry fruits and serve hot :)

Idli Sambar

Ingredients :

Idli :

• Urad Daal - 1 Katori (Small Bowl)
• Idli Rava- 2 Katori (Small Bowl)
• Salt -  per taste
• Water
• Oil 

Sambar:

• Toor Daal - 1/4 Katori(small bowl)
• Veggies - Eggplant, Cucumber, Tomato, Onion, Bottle Gourd(without seeds), Beans, Carrots, Okra, Tindora/Tendla- each chopped veggie about 2 Tblsps 
• Samabar Masala - Everest /MDH/Madras Curry powder/Priya
• Red chilli Powder- 2-3 tsps
• Salt - per taste
• Tamarind - 6-7 pieces
• Ghee- 2 tsps
• Mustard seeds- a pinch
• Asafoetida- a pinch
• Turmeric- a pinch
• Curry leaves
• Lemon juice- if required
• Sugar- 1 tsp
• Coriander leaves - 2 tsps

Procedure:

Idli batter :

• Soak Urad Daal in water overnight
• Grind it into a smooth paste in a blender adding water
• Soak Idli Rava (double the quantity of Urad daal) in cold water for 4-5 minutes.
• Remove the water at the top of the Rava.
• Add the soaked rava to the Urad daal batter.
• Add about 1/4 -1/2 cup of boiling hot water and mix everything well. 
• Cover and let the batter ferment for about 24 hours.
• Add salt and mix the batter vigorously.
• This batter can be stored in refrigerator for about a week.

Idli  :

• Apply a few drops of oil to the Idli stand.
• Pour Idli batter in the Idli Stand 
• Steam for about 10-15 minutes in Idli cooker.
• Done :)
• If you do not have an Idli Cooker, steam the Idli batter in flat steel bowls, in a normal Pressure cooker without the Whistle. Remember we are steaming the Idlis and not Pressure cooking them !

Sambar: 

• Pressure cook the toor daal and veggies along with tamarind, sambar masala, a pinch of turmeric powder.
• In a pan, heat some ghee.
• Once hot, add mustard seeds. As they splutter, add asafoetida, turmeric powder, curry leaves, pressure cooked veggies and toor daal. 
• Now add Red chilli powder, salt, sugar .
• Mix well. Add a little water if the sambar appears too thick. Remember sambar has to be watery with lots of veggies !
• Check taste and add Sambar Masala, Red chilli powder, Salt if required.
• Finally if the Smabar isnt sour enough, add a little lime juice.
• Garnish with Coriander leaves .
• Serve hot with Idli / Dosa or Rice :)