Lauki ki Nashta with besan and peanut chana chutney

 लौकी से बना स्वादिष्ट नाश्ता

Ingredients for Lauki Handvo Rice Flour - 1/2 Cup (70 gram) बेसन - Gram Flour - 1/2 Cup (55 grams) दही - Curd - 3/4 Cup Gourd - 250 grams नमक - Salt - 1/2 tsp लाल मिर्च - Red Chilli - 1/4 tsp हरी मिर्च - Green Chilli - 1 tsp, finely chopped अदरक - Ginger - 1 tsp, grated Turmeric Powder - 1/4 tsp Coriander Leaves - 2 tsp तेल - Oil - 2 tbsp Cumin Seeds - 1 tsp Sesame Seeds - 2 tsp करी पत्ता - Curry Leaves - 15-20, chopped Eno Fruit Salt - 1/2 tsp

https://www.youtube.com/watch?v=Xf_pB54Szeo&ab_channel=NishaMadhulika Peanut Chana Chutney Peanut - 1/4 Cup Chana - 1/4 Cup Fresh Coconut - 1/4 Cup, grated हरा धनिया - Coriander Leaves अदरक - Ginger - 1/2 Inch हरी मिर्च - Green Chilli - 2 no नमक - Salt - 1/2 tsp Lemon - 1 tbsp Oil - 1 tbsp सरसों के दाने - Mustard Seeds - 1/4 tsp Dry Red Chilli - 2 no Curry Leaves - 6-7 no

Lauki ki Nashta with rice and potato

https://www.chefkunalkapur.com/recipe/lauki-ka-nashta/ 

Lauki Ka Nashta, Tadka Dahi Chutney

Makes 10 chillas.

Ingredients 

Lauki, Medium – 1 no

Lauki, grated – 1½ cups or 250 gms

Onion, chopped – ½ cup 

Green Chilli, chopped – 1 no

Salt – 1 tsp

Potato, boiled, medium – 2 nos or 200 gms

Rice – 1 cup or 200 gms

Ginger, chopped – 1 tbsp

Peppercorn – 10-12 nos

Lauki Water – as squeezed

Water – 1½ cups (approx)

Oil – 3 tbsp

Heeng – ½ tsp 

Dry red chilli – 2 nos

Mustard seeds – 1 tsp 

Cumin – 1 tsp

Curry leaves – a sprig

Salt – to taste

Curd – ¼ cup 

Sesame, roasted – 1 tbsp

Coriander, chopped – handful

Baking Powder or Baking Soda – ½ tsp

Oil – as required 

 

For Tadka Dahi Chutney 

Oil – 3 tbsp

Heeng – ½ tsp 

Dry red chilli – 2 nos

Urad Dal – 2 tsp 

Curry leaves – a sprig

Green chilli – 1 no

Sambhar Masala – 1 tbsp

Curd – 1 cup 

Salt – to taste

Coriander, chopped – handful

to try

Ghavne - bangda curry

Kala vatana usal

Khandvi

MysorePak/Mysore Pak

 https://youtu.be/2cM5iejz10I?si=7ljLx-XjvJH4ykgG

 

Yogambaal - Youtube Channel

 

Egg bites

 

Ingredients

• 1/2 cup baby greens, chopped ( baby spinach works great)
• 1 small tomato, diced and seeded
• 1/4 cup shredded cheddar cheese
• 7 large eggs
• 1/4 cup milk ( if using almond use unsweetened)
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F.
2. Spray muffin tin generously with nonstick spray.
3. In a medium bowl mix eggs, milk, salt, and pepper to taste.
4. To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle of cheese.
5. Pour over egg mixture to each slot leaving little room at the top.
6. Bake egg bites for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments. Enjoy!

chai masala

Chai ka Masala

http://www.tarladalal.com/Chai-ka-Masala-4217r

by Tarla Dalal

Ingredients

1/4 cup cinnamon (dalchini) , cut into small pieces

1/8 cup cloves (laung / lavang)

1/4 cup black peppercorns (kalimirch)

1/4 cup cardamom (elaichi)

6 black cardamoms (badi elaichi)

1/4 cup mace (javantri), broken into pieces

1/2 nutmeg (jaiphal), grated

1/4 cup dried ginger powder (soonth)

Ingredients divided by 6

2 tsp cinnamon (dalchini), cut into small pieces

1 tsp cloves (laung / lavang)

2 tsp black peppercorns (kalimirch)

2 tsp cardamom (elaichi)

1 black cardamoms (badi elaichi)

2 tsp mace (javantri), broken into pieces

1/2 tsp nutmeg (jaiphal), grated

2 tsp dried ginger powder (soonth)

Method

Dry roast the cinnamon, cloves, black pepper, cardamom, and black cardamom for 7 to 8

minutes. Cool completely.

Add the mace, nutmeg and ginger powder and grind to make a fine powder.

Cool completely and store in an air-tight container.

appam

 https://hebbarskitchen.com/banana-appam-recipe-banana-paniyaram/

banana, wheat flour

Madhu - Pulao

 - Ginger/Garlic

- Pudina

- Cilantro

- Green chillies

- Krambu, pattai, cardamom, Star Anise, Mace(half)

- Grind all of the above (raw)

 

Soak 2 cups for Basmati rice for 30 mins

2 teaspoons of Ghee + Oil for thalichuficiation

- Black jeera

- Bay leaf

- Add Onions and saute for 2 mins

- Add all veggies  + Paneer (4 + 1 cups) - and saute for few mins

- Then add ground paste - then saute for 2 mins

Add 2 cups of Basmati rice - Saute for 2 mins

3 teaspoons for salt to taste...

 Add 1:1 coconut milk - Pressure cook for 5 mins

-

Anand's Yummy Salad

1. Frozen corn 
2. Frozen peas 
3. Hard tofu, 
4. Cucumber 
5. Tomatoes 
6. Pickled cucumber
7. Jalapenos
8. Black Olives
9. Roasted Peanuts
   
10. Pickled olives
11. Southwest Chipotle
12. Salt & Pepper
    
13. Mayo ??
    
14. Lettuce ??
    

 

Mix all ingredients & enjoy !!

Instapot Paneer Makhanwala

 

Instapot Kaara Kozhambu/Kuzhambu

 

Air Fryer Fried / Podi Idli

 

Ingredients

• 3-4 Idlis
• ½ teaspoon red chilli powder or adjust as per taste
• 1 teaspoon sambar masala or rasam powder or chutney powder
• Salt as per taste
• Oil spray

Instructions

• Preheat the air fryer to 200 deg C for 10 mins. Cut the idlis in desired shapes.
• Spray oil on it.
• Place it in the basket. Cook for 8-9 minutes total (spray oil / brush oil ) once in between.
• Sprinkle a tbsp. of masala as per your choice (red chilli powder, sambhar powder or chutney podi ) on top and mix well.
• Serve hot with coconut chutney.

South Indian White Vegetable Kurma / Kuruma

==============================
 1. Add 3-4 green chillies. Not 10 and Saunf + Turmeric powder + little bit chilli powder + Daniya powder along with the rest of the stuff to grind

2. Add Cloves, Cinnamon - Saute and then saute chopped onions before adding the veggies and pressure cooking

3.  Add no to very little coconut milk

Vegetable Mughlai Kurma

Ingredients

 

Onion Tomato Sauce

• ▢ 1 onion roughly chopped
• ▢ 4 cloves garlic roughly chopped
• ▢ 2- inch ginger roughly chopped
• ▢ 1 tomato chopped
• ▢ ½ Serrano pepper or green chili
•          2-3 cardamom
  

• ▢ 1 cup water
• ▢ ½ cup cashews
• ▢ ¼ cup heavy cream or full-fat coconut milk
• ▢ 3 tablespoons ghee
• ▢ ¼ cup cashews
• ▢ ¼ cup golden raisins
• ▢ ½ teaspoon cumin seeds

Spices

• ▢ 2 teaspoons paprika
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon coriander powder
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon garam masala
• ▢ ¼ teaspoon cayenne adjust to taste
• ▢ ¼ teaspoon ground cardamom

• ▢ 2 cups chopped potato 1-inch cubes
• ▢ 1 cup water
• ▢ 5 cups chopped vegetables peas, carrots ,green beans, bell pepper, broccoli
• ▢ ½ teaspoon dried fenugreek leaves kasoori methi
• ▢ Cilantro garnish

Instructions

 

• Press the sauté button, add ghee, ¼ cup cashews and golden raisins to the pot. Stir-fry until the cashews turn golden. Remove the cashews and raisins from the pot and set aside.
  
   
  2. Add the onion, garlic, ginger, Cardamom, tomato and Serrano pepper, 1/2 cup Cashews and saute for 5 mins until well cooked.  Use handheld blender to blend the contents to a smooth sauce.
  
• Add cumin seeds to the pot on the side with some ghee. Once they begin to brown, 
   Add all of the remaining spices and mix well.
• Add 1 cup water, cream and the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure.
• Open the valve to quick release any remaining pressure.
• Stir in the fenugreek leaves.
• Garnish with cilantro and ghee-coated cashews and raisins.