Peanut Chutney

Ingredients:
Peanuts-Unsalted Roasted, 1 cup
Red chillies-2 or more according to your spice level
Tamarind paste-1/2 tsp

Onion-1/4 of a medium or 2 cloves of Garlic

Salt-According to taste

Asafoetida-Few puffs

Curry leaves-For garnish

Procedure:

1.Grind all ingredients in a mixie or blender until smoothe.Add curry leaves after washing for garnish. No need to do tadka for this one.

2.Serve with idlies,dosas,pongal,upma,lemon rice or pulihora.

Corn Bread Casserole

Ingredients:

Whole Kernel Corn(drained of juice)-1 can
Creamed corn(undrained)-1 can
Butter(soft or melted)-1 stick
Egg-1
Shredded Cheese-1 cup
Sour cream-1 cup
Jiffy corn bread mix-1 bix

Procedure:

1,Mix all ingredients in a large bowl
2.Place mixture in a greased dish and cook for 60 minutes at 350 degree Fahrenheit.
3.Serve with any kind of chili.

Banana Chocolate Chip Bread

I got this recipe from our friend,Meike and have been using this for the last 4 yrs almost.
Ingredients:
Butter-1/2 cup
Sugar-1 cup
Eggs-2
Vanilla-1 tsp
Ripe bananas-3
Milk-1/4 cup
Flour-1 1/2 cups
Baking powder-1 1/2 tsp
Baking soda-1/2 tsp
Salt-1/4 tsp
chocolate chips-1/2 cup
Procedure:
1.Preheat oven to 350 degree Fahrenheit.Grease loaf pan with baking spray.
2.Combine butter,sugar,eggs,vanilla essence in a large bowl.
3.In a separate bowl, mash bananas with milk.
4.Beat on low speed to blend into other ingredients.
5.Add baking powder,baking soda,salt,flour with the above mixture and beat till moist.
6.Use a spatula to stir in chocolate chips. Do not use blender for mixing chocolate chips.
7.Pour into the greased loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
8. Wait for 10 minutes to cool and then remove from the loaf pan.

Tomato Pickle

Ingredients:

Tomatoes-6 big cubed
Red chillies-3 or 4(as needed)
Danya seeds-A handful
Methi seeds-1/2 tsp
Tamarind paste-1 gooseberry size ball
Mustard seeds-2 tsp
Curry leaves- A bunch
Asafoetida- A few puffs
Garlic-5,6 pods cut into slices
Sesame oil

Procedure:

1. In a heavy,deep pan with little sesame oil, add the cubed tomatoes. Let it boil and become mushy.Usually takes about 20-30 minutes. Do not add water.Switch off stove and let cool.
2.In another small pan, dry roast the red chillies,methi seeds, danya seeds and grind to a fine powder.
3.Now add very little water,tamarind paste and grind the tomatoes to a fine paste.Put it back in the stove and keep boiling till oil separates and water evaporates.
4.Now fry the mustard seeds, curry leaves,asafoetida.Switch off the stove, add the garlic and mix with tomato pickle.
5.Serve with idlies,dosas,rice,as you wish.Enjoy!

Sundal

Ingredients:
Boiled/Garbanzo beans-1 cup
Red chillies-3
Mustard seeds-1 tsp
Coconut flakes-2 tbsp
Asafoetida-Few puffs
Curry leaves
Salt-As needed

Procedure:
1.In a pan of little vegetable or canola or sunflower oil, add mustard seeds, red chillies, curry leaves, salt,asafoetida.
2.Mix the boiled channa after switching off the stove. Add the coconut flakes and mix.Garnish with a some cilantro.

Carrot Rice

I experimented with this rice since I was out of groceries and to my surprise,it came out quite well.It literally takes 5 minutes to make.

Ingredients:

Rice-1.5 cups cooked
Carrots- A handful,grated
Onion-1 small sliced thin
Cumin seeds- 1 tsp
Ginger- A small piece grated along with the carrots
Green chillies-2 or 3 sliced
Pepper powder-1 tsp
Curry leaves-A few
Cashew nuts- Few for garnish
Cilantro-For garnish

Procedure:

1.In a pan with some oil, add cumin seeds, curry leaves, green chillies,cashew nuts and onions and saute well till golden brown.
2.Add the grated carrots and ginger and saute till raw smell goes away. Add pepper powder and salt and add the cooked rice and mix well and fry for a minute or two.
3.Switch off the stove and garnish with cilantro.

Optional: You can try peanuts instead of cashewnuts. You can also add green peas if you need some color. Turmeric Powder is not needed since the carrots give a nice color to the rice.

Sweet Pongal

INGREDIENTS:
Jaggery-A handful
Moong dal-1/2 cup
Long grain rice or Ponni rice-1 cup
Elaichi/Cardamom-5-6 pods crushed
Coconut Milk powder-2 tbsp
Almond flakes, Cashew nuts, Raisins- According to taste
Saffron strands- A pinch
Milk- A few splashes

PROCEDURE:

1.Melt jaggery in water.
2.Pressure cook Moong dal with rice with 3 cups of water
3. Once the jaggery syrup turns into a string. Add the rice with moong dal and mix well. Add coconut milk powder and milk to make it to a thick consistency.
4. Saute all nuts and raisins in ghee and mix with above.
5.Garnish with a few strands of Saffron.

Ven Pongal(savory)

Ingredients:

Moong dal-1/2 cup
Long grain rice or Ponni rice-1 cup
Cumin seeds-1 tbsp
Green chillies-2 chopped
Ginger-Grated or finely chopped (a small piece)
Pepper corns-1/2 tsp
Asafoetida-Few puffs
Curry leaves-Few to garnish
Cashew nuts-Fried in ghee for garnish(optional)

Procedure:

1.Pressure cook Moongdal with rice in 3 cups of water.
2.Saute cumin seeds, pepper corns, green chillies, ginger, curry leaves with asafoetida and add cashews in ghee with a little oil till golden brown.
3.Mix with the cooked rice and dal and add milk to loosen the stiffness.

Vegan Banana Chocolate Chip Muffins/Cupcakes

Ingredients:
All Purpose Flour-2 cups
Instant Oats-1/2 cup
Baking Soda-1/2 tsp
Baking powder-1/2 tsp
Salt-1/4 tsp
Sugar-1 cup
Bananas-4 ripe big
Semi-sweet Chocolate chip-3/4 cups or 1 cup(optional)
Oil-1/2 cup
Vanilla Essence-1/2 tsp

Procedure:
1.Preheat oven to 375 degrees. Take a 12 count muffin pan and place the cup-cake sheets.
2.Mash the bananas with hand and pour in the mixer bowl. Add sugar and Oil and beat till mixed.
3.Add the rest of the dry ingredients one by one and beat well until mixed.
4.Add the chocolate chips and mix with spatula.
5.Take a laddle and pour into each cup to about 3/4th.
6.Place in oven and bake for 20 minutes or until a tooth pick comes out clean.

I got this recipe from http://www.egglesscooking.com/2010/08/09/banana-chocolate-chip-muffins/#comments and changed it a little bit to my taste. I am glad it turned out way beyond my expectations.

Semiya/Vermicelli Kesari

Ingredients:

Semiya/Vermicelli-2 cups
Sugar-1.25 cups
Milk-1 cup
Water-1 cup
Elaichi-1 tsp
Ghee-2 tbsp
Saffron-A pinch
Red color- A pinch(optional)
Raisins,Almond flakes and Cashewnuts-Garnish to taste

Procedure:

1.Pour a little bit of ghee and roast the vermicelli/semiya in a pot till it turns golden yellow and the raw smell is gone.Keep aside.
2.Add a drop of ghee and roast raisins,cashewnuts and almond flakes along with some fresh crushed elaichi or elaichi powder till golden brown and keep aside.
3. Now Add milk and water and let it boil. Add a little bit of color powder and the roasted semiya and mix till solid.
4.Add 1 1/4 cups pf sugar and keep stirring till it reaches a halwa consistency.
5.Switch off. Garnish with Saffron and the nuts and serve hot.

Chilli Paratha

Ingredients:

Frozen Plain Paratha-4
Cumin seeds- 1/2 tsp
Red Onion- 1 medium sliced
Green chillies-3 slit.
Ginger garlic paste-1 tbsp
Curry leaves-Few
Green bell pepper-1/2 cubed
Cilantro-A handful chopped well
Soy Sauce-1 tsp
Ketchup or Tomato puree -4 tbsp
Hot Chilli Sauce(Sriracha Sauce) or red chilli flakes- As desired for spice level
Lemon juice- A splash

Procedure:

1. Toast the parathas and cut them into small bite size pieces using a knife(I prefer Pizza cutter for ease and uniformity)
2.In a big wok or vessel, add oil, cumin seeds, curry leaves. Once it splutters, add the onions,ginger garlic paste, bell peppers, green chillies and saute well.
3. Add a splash of soy sauce, add ketchup, sriracha sauce and mix well till it comes to a boil.
4. Add the cut paratha pieces and mix well with cilantro, lemon juice.
5. Serve hot with Raitha.

You can add more cut garlic for extra taste.

Hummus

Hummus recipe 

3/4 cup of kabuli Chana
2 rounded ladles of yogurt ( a little less than 1/2 cup)
about 1 tablespoon of lemon juice
garlic powder (1/2 tsp)
about 6-8 dried red chillies
olive oil (anything from 1 tblsp to 1/4 cup)
salt

parsley leaves- a quarter bunch or less (i didn't have any y'day) But I did add this the other times I made it.
sesame seeds or tahini (I have added sesame seeds once) Couldn't tell the taste difference.

Soak the chana for at least 4 hours. Boil it so it is cooked but not overcooked (abt 5-6 whistles) I guess canned garbanzo beans works too (adjust salt accordingly)
Grind the chana (after draining) with ALL the other ingredients with as less water as possible and your hummus is ready. We love parsley in our hummus but it does have a strong flavor. So use to taste.
U could pour the olive oil on top like they usually do or blend it while grinding.

Quinoa Pilaf with Marinated Tofu side

I have recently become a big fan of quinoa. I also realized that I like red quinoa more than yellow. This recipe is best when it is had with tofu.

Tofu for the side dish:
Take a box of firm or extra firm tofu,cut into blocks and marinade it in olive with lots of Caribbean jerk spice powder(You get this in the spice section of any grocery store). Let it sit for 1 hour or two hours max. Does not need a lot of oil. You can either saute in a pan or grill the tofu.

Quinoa Pilaf:

Ingredients:
Red or Yellow Quinoa-1 cup
Water or veggie broth-2 cups
Frozen South western mix packet-1/4(this has yellow corn,black beans,red bell pepper)
Zucchini-1/2,cut into decent size chunks
Garlic-1 clove minced finely
Lemon juice-A splash
Salt-to taste
Pepper-1tsp
Red chilli powder or paprika powder-1/4 to 1/2 tbsp according to taste
Cumin powder-1 tsp
Olive oil-1 tbsp
Cilantro-For garnish
Spring Onion or Green onions-For garnish

Method:
1. Wash the quinoa in a small filter till the water runs clear.
2.Add a tbsp of olive oil,saute the zucchini,minced garlic and the south western frozen veggies.
3.Add salt,chilli powder,cumin powder and pepper powder,saute the quinoa for a bit and add the water/broth and let cook in the vessel for 10 mins or until quinoa is done and water is evaporated.
4.Turn off stove,add a splash of lemon juice,cilantro and green onions and mix well.
5.Eat the quinoa with the Tofu as a side dish.Enjoy!

Vegetarian Sheekh Kabab

Something for us poor vegetarian folks!. You'll nee:
- 1/2 cup uncooked black channa
- 1/2 cup uncooked channa daal
- 1 plantain.
- 1/4 cup cashew nuts
- 1/4 cup raisins (I used golden raisins)
- Finely chopped green chilies to taste
- 1/4 inch ginger grated.
- finely chopped cilantro.
- 1 tsp Shahi Jeera (Caraway)
- 1 tbsp tandoori bbq masala (MDH)

1) Soak black channa overnight and pressure cook. Drain off all water and mash well.
2) Soak channa daal for 2 hours and pressure with very little water. Roast the cooked daal until all water evaporates. Mash well and mix with the mashed black channa.
3) Pressure cook plantain. Remove promptly from water. Peel and grate. Mix with mashed daals.
4) Crush cashew nuts and raisins and keep aside.
5) Heat two tbsps oil in a pan. Add shahi jeera, crushed nuts and raisins. Fry well. Add chopped green chillies and grated ginger. Fry for a minute. Add this to the plantain + daal mix.
6) Finely chop cilantro and mix.
7) Mix in a tbsp of tandoori bbq masalaa.

Now, I am sure this turns out great when deep/shallow fried.

I grilled them on skewers and they fell apart when they got dry. Dont really know how to get over this problem. If you find out, let me know.

Enjoy!

Nivi's Marinara Pasta

Ingredients:

Penne/Rotini Pasta-1/2 pack

Garlic-1 or 2 cloves, smashed or minced finely

Basil leaves-Few or you can use dry basil leaves powder too

Italian Seasoning Powder-1/4 tsp

Marinara Sauce-2 cups

Olive oil or butter-1/4/tsp

Red chilli flakes- As per your taste

Shredded mexican cheese-1/4 cup

Vegetables of your choice- sliced.

Procedure:

1.Boil pasta with olive oil and salt until done and drain. Save a little of the cooked pasta water for later.

2. In another pan, add olive oil or butter, garlic,vegetables of your choice and saute.

3.Now add the boiled pasta and cheese and the powders and mix well with the marinara sauce. 4.Add little of the pasta water if the sauce is too thick.

5. Serve hot in a bowl.

Semiya(Vermicelli noodles) Payasam/Kheer

Ingredients:
Vermicelli-1 cup
Milk-1/2 a gallon(Whole milk is better)
Condensed Milk-1/2 can
Sugar-1-1.5 cups depending on the sweetness you want

Garnish:
Crushed/Ground Cardamom powder-1 tsp
Cashewnuts,Almond Flakes- As per desire
Raisins-As per desire
Saffron-A pinch

Procedure:

1.In a pot,add some ghee and fry the vermicelli till the raw smell is gone and keep aside.
2.Add the milk,condensed milk and bring to a boil. Now add the vermicelli and keep stirring till it reduces to half.
3.Switch off and add saffron.
4.Garnish with nuts,raisins and cardamom powder fried in ghee and add to the kheer.
5.Serve hot or cold.

Cold Pasta Salad

Ingredients:
Colorful rotini or bow tie pasta-1/2 pack.
Yellow,green,red bell peppers-Sliced,1/2 of each
Red onions-washed well to remove the spice and sliced really thin-1/2 big or 1 small
Parsley-optional
Cucumber-1/2 cubed into small pieces
Cherry tomatoes-optional
Fat free italian salad dressing mix-1/2 bottle
Shredded cheese-1/2 pack

Procedure:
1.Boil the pasta with a little bit of olive oil and salt really well and let cool.
2.Mix the vegetables,shredded cheese,italian salad dressing mix and refrigerate overnight and serve cold.

Berry Trifle

Ingredients:
Strawberries-cut into small chunks-1 pack
Blueberries-1 pack
Blackberries-optional
Oranges-peeled-optional
Pound cake-1 packet ready-made
Whipped cream-Fat free 1 box in frozen section
Vanilla pudding or white chocolate pudding mix-1 pack
Orange juice-2 or 3 tbsp

Procedure:
1.Make the vanilla or white chocolate pudding as per instructions in the box.
2.Fold the pudding with the whipped cream in a separate bowl.
3.Cut the pound cake into small cubes.
4.Take a big trifle bowl(if you have one) or take small individual plastic transparent cups and arrange pound cake cubes,fruits,drizzle the orange juice and the pudding-whipped cream mix in layers. The last layer should be fruits.
5.Cover tight with a food wrap and refrigerate for at least a night and serve cold.

Optional:
1.You can use any flavor of pudding mix you want.
2.You can change the white pound cake to chocolate brownies or chocolate cake.
3.You can add nuts or oats.
4.You can use any flavored jello instead of pudding.

5.I do not prefer apples and bananas as they tend to brown after a while.

Bruschetta

Ingredients:

Olive Oil
Basil Leaves-cut fine
Tomatoes-cubed
Balsamic Vinegar
Mozzarella Slices
French bread or Baguette-sliced
Salt and pepper-Add to taste

Procedure:
1. In a separate bowl,mix olive oil,balsamic vinegar,cubed tomatoes,salt and pepper.
2.Arrange the mozzarella slices on the sliced bread and put the above mixture and serve.

Optional:
You can add minced garlic and/or diced onions.
You can toast the bread but I prefer not toasting the bread,as it gets hard after a while.

Nivi's version of Bread Halwa

Ingredients:
Stale Croissants or Bread without the crust-cut into small pieces
Milk
Cashew nuts, pistachio-nuts, almonds, elaichi ground dry
Ghee

Garnish:
Cashewnuts and Raisins fried in ghee separately.

Procedure:

1. In a spoon of ghee,fry croissants and the dry nuts and elaichi that are ground till golden brown.
2. Add milk and stir till soft.
3. Add sugar to your taste and mix.
4. Garnish with cashewnuts and raisins fried in ghee.
5. Serve warm.

Tips:
You can also add crushed pineapple or banana with the pudding for a different flavor.

Links to other recipes

Whole Wheat Bread

Notes:

The recipe says add 4 cups wheat flours  (thats 6 cups total), but i think because its so dry here, if you add anything more than maybe 5.2 total..your bread will becomes too dense.

so, just knead till the dough stops being sticky. its ok if you add less than what the recipe calls for.,or rather, add flour till the dough stops sticking.

Another thing to keep in mind when baking bread at high altitude is .. keep the oven temperature lower (I kept it 10 deg lower) than the recipe calls for. But bake for as long as the recipe calls for.

Red Capsicum Chutney Version 2

INGREDIENTS:

Red Capsicum-2
Garlic-4,5 pods
Red Chillies-3 or 4
Urad dal,Channa dal-equal proportion
Tamarind-A small ball

TADKA:

In a pan,add oil,mustard seeds,urad dal,channa dal,curry leaves and asafoetida and let splatter.

PROCEDURE:

1.Fry capsicum,dals,chillies,garlic and grind with tamarind and salt after cooling.
2. Add tadka to the chutney and serve hot with idlies/dosas.

Nivi's Red Capsicum Chutney Version 1

INGREDIENTS:

Red Capsicum-1
Tomato-1 big
Green chillies-2
Garlic- 4 pods
Tamarind paste- 1/4 tsp
Urad dal and Channa dal-equal proportion- Appr 1 tsp each
Salt

TADKA:
Mustard seeds,split urad dal,channa dal,asafoetida,curry leaves in oil

PROCEDURE:
1.Fry Red capsicum,garlic,tomatoes,green chillies and dals in a pan with little oil.
2.Grind with tamarind,salt.

3.Add tadka and serve with hot idlies/dosas.

Chocolate Graham Cracker Dessert

Ingredients:
- Powdered sugar
- Cocoa powder
- Heavy whipping cream
- Plain graham crackers.

1. Use a hand held blender to mix cocoa powder, powdered sugar and heavy whipping cream to make a paste the consistency of icing.
I normally start out with the whipping cream and add sugar and cocoa powder till it tastes right.

2. Put a thick layer of icing on 4-5 graham crackers using a break knife. (almost half a centimetre thick) This is kind of messy...

3. Stack the coated crackers to get something that looks like a slice of cake. Finish by coating icing on all sides of the "cake".

4. Soak in the fridge for atleast 24 hours before serving. The cracker part needs to be thoroughly soaked and soft feeling like cake.

WARNING: Extremely addictive and super high on calories. So make in small quantities. ;)

Kada - Home remedy for cold & cough

Its pretty tasty, comforts your sore throat, unblocks your nose, decongests your chest, and provides some relief from cough.

In winters you can drink this as many times as your want in a day, but in summers limit the consumption as all the ingredients are "hot"

For 1.5 cups:

3 cups water
1.5 inch of ginger pound or grated or sliced fine
4 cloves
1 inch Cinnamon
5 green cardamom
7 black pepper corns (coarsely ground)
2 tbsp of Fennel seeds
1 tsp Cumin seeds
1 tbsp sugar

Boil everything toagther until water reduces to half the original quantity.
Strain & drink HOT. If you think its too strong, mix a little milk (about 2 tbsp for 1 cup kada).

You can also add tea leaves & milk into it and drink it like spiced chai.

I usually make quite a bit and keep the left over unstrained kada in the fridge. It keeps well for upto a week.

Mughalai Potatoes

Ingredients:

Baby potatoes- 1 packet
Onions-1.5 big onions,sliced thinly
Green chillies- 3-4 slit
Ginger garlic paste- 1 tbsp
Yogurt- Enough to make a light gravy
Turmeric powder,danya powder,cumin powder, chilli powder and garam masala for taste
Cilantro for garnish

Procedure:

1. Boil the potatoes lightly for one whistle in pressure cooker
2. Peel the skin and deep fry them and set aside
3. In a pan with oil,add the sliced onions,green chillies,ginger garlic paste and saute well.
4. Once done add the curry powders and mix the fried potatoes.
5. Switch off the stove and add yogurt and mix well for the consistency of gravy you would like.
6. Garnish with cilantro. You can also fry cashewnuts if you want.

Serve hot with chapathis, parathas or rice.