Veg Pizza Calzones

Ingredients:

• Home made Pizza Dough


• 2 tsp Olive oil (Plus some more brushing)
• 1 Onion (chopped)
• 2 Garlic cloves
• 1/2 tsp Thyme (dry)
• 2 tsp Parsley (chopped)
• 1 can of Tomatoes juice
• 1/2 tsp Red Chili Powder (crushed)
• 1/2 tsp Black Pepper Powder
• Vegetables( Broccoli, Carrot, Beans,Corn, or any mixed vegetables)
• Mozzarella Cheese
• 1 Egg (for egg wash)
• Salt to taste

Method:

Roll the pizza dough at 7-8 inch diameter. Brush the olive oil and keep it a side. Heat the pan with oil, add garlic, onion, and all vegetables and saute for 5 minutes or so.Add tomato juice, thyme, parsley and cook till all liquid evaporates. Add salt and pepper and let it cool.

Now sprinkle some mozzarella on rolled pizza over half of each pizza dough, dividing equally and leaving 1 inch border. Spoon this mixture over the cheese. Sprinkle the remaining cheese. Brush the edges with egg wash. Fold the plain dough half over the filling. Forming like a half circle. Press the edges well. Brush some olive oil on the calzones. Bake at 450 F at 10 -15 minutes.

Tomoto Soup

Ingredients:

• 4 Ripe Tomatoes


• Pepper


• Salt to taste


• Mint leaves (optional)


• ½ tsp Red Chili Powder (optional)

Method:

Put the tomatoes in boiling water for 2 min. Then immediately transfer them to ice-cold water to peel the skins. Cut the tomatoes into small pieces. In a same pan add water and boil it. Add the chopped tomatoes. Once they are tender and mushy, cool and blend the tomatoes with the help of a mixer. Sieve the blended mixture to discard the seeds.
Garnish it with a dash of butter/ cream.

Serve Hot with Garlic flavored Ciabatta

Corn Brownies (savory)

Ingredients:

• 1/2 cup All purpose flour
• 1/2 cup Corn meal
• ¼ cup Corn fresh/ frozen
• ¼ cup Onion/ Spring onion
• ½ cup Yogurt
• 1 Egg
• 1 tsp Baking powder
• 1 tsp sugar
• 1 tsp Red chili flakes
• 1 tsp Vegetable Oil
• Salt to taste
• Cheese (goat/feta)(optional)
• Cilantro

Method:

In a blow add flour, corn meal, baking powder and salt and mix it well. Now add egg, yogurt, sugar, red chili flakes,vegetable oil and whisk it well. Add corn , cilantro, cheese and mix well. Preheat the oven at 375* F. Pour this mixture to the baking sheet/ pan. Bake for 20 minutes.When they cool a bit cut them into square shapes.

Serve hot with Soup.

Note: You can also pour the barter into muffic moulds and serve as corn Muffins.

Sponge Cake

Ingredients:

• ¾ cup All purpose flour
• 2 Eggs ( Separate egg yolk and egg white)
• ¾ cup Sugar
• 1 tsp Baking powder
• ½ cup Butter/Oil
• 1 tsp Vanilla Extract (optional)
• 2-4 tsp Milk

Method:

Place the egg white into the mixer and mix them on a high speed until creamy. After a minute,add sugar continue to mix for a few minutes more until the mixture becomes thicker and creamy. In a blow beat the egg yolk and oil/ butter. Mix both the mixture and beat for 2-3 minutes. Now add baking powder,vanilla, gradually mix flour in the egg mixture. Add milk to make a barter little thin.
Preheat the oven at 180* F. Put the mixture to greased baking bowl and bake for 20-30 minutes.



Note: To check weather the cake is done, insert knife/ tooth pick in the cake take out if no batter stick on it, then cake is ready.

Veg Tortilla Soup

Ingredients:

• 1 large red Onion (chopped)
• 1 cup frozen Corn kernels
• 1 cans Kidney beans (rinsed and drained)
• 4-5 Garlic cloves ( minced)
• 2 Jalapeno
• 1 cans vegetable stock*
• 2 Tbsp olive oil
• 6 Corn tortillas/ Wheat tortillas
• Cilantro
• Salt to taste

Method:

In a large pot add olive oil, onion, garlic, jalapeno and cumin seeds and stir constantly for 5 minutes. Add corn, kidney beans ,vegetable stock*, salt and cilantro. Reduce heat, cover and simmer for 10 minutes.

Top soup with Tortilla strips and Cheese.

*Variation: I have added Carrot (finely chopped) and Tomato soup’s instead of vegetable stock and cooked till they get tender and grind everything in the grinder by adding little water. Again transferred this grinded paste to pan and cooked for 5 minutes or till desired consistency.

Sabudana Kichdi

Ingredients

• 1 cup Sabudana (sago)
• 1 Potato (peeled & finely cut)
• 1 cup Peanut (coarse)
• 5-6 Green chilies (finely cut)
• 1/2 tsp Sugar (optional)
• 1/2 tsp Cumin seeds
• 1 1/2 tbsp Oil/Ghee
• Salt to taste

Method:
Soak the sago in the water at least 5-6 hrs. Heat the pan add oil/ ghee, add cumin and let them splutter. Add potatoes and fry till tender Add chilies and stir for 2 minutes. Now add sago and peanut, salt, sugar mix it well. Cover and cook on low flame for 4-5 minutes. Keep stirring intermittently to cook properly.

Serve with Curd.

Dal Fry

Ingredients:

• 1 Cup Toor Dal
• 1 Tomato (chopped)
• 1 Onion (chopped) (optional)
• For seasoning:
• 1 Tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• ¼ tsp turmeric powder
• 1-2 Red chilies (dry)
• Curry leaves
• Salt to taste.

Method:

Pressure cook the Toor daal, tomatoes. Heat the pan add oil add cumin, mustard seeds let them splutter. Add curry leaves, dry red chilies and fry for minute or so. Add onion and fry till they get tender. Add cooked toor daal, turmeric powder, salt and cook till the gravy is bit thick then normal daal

Serve Hot with Jeera Rice/ Ghee Rice.

Note: Can add more red chili powder if required.

Tortilla Quesadilla

Ingredients:

• 4-6 Tortilla (store bought)
• 2 tsp Olive oil
• Red chili flakes
• Black pepper powder
• Cheese (mozzarella)
• For Vegetable Filling:
  Chopped Carrots, peas, capsicum, mushrooms, corns, onion, cabbage, beans, Spinach (optional)or Any veggies by your choice.
  

Method:

Heat the pan with olive oil, sauté the garlic, red chili flakes , salt and black papper and all vegitalbes. Let them cool.

Take the tortilla , fill with the sauted vegetables on the centre of tortilla. Sprinkle cheese and closewith one more tortilla and press the edges. Heat the griddle on medium heat, drizzle some olive oil and roast both side of the quesadilla.

BlueBerry Muffins

Ingredients:

• 3 cup All purpose flour
• 2 Eggs Large
• 1 and ½ cup Sugar
• 1 tsp Baking powder
• ½ tsp Baking soda
• 1/3 cup Butter/Oil
• 1 tsp Vanilla Extract (optional)
• 1 ½ cup Milk
• Walnuts (small chunks) (optional)

Method:In a bowl whisk flour, baking powder, baking soda and salt.In a large bowl, beat together butter and sugar until light. Beat in the eggs one at a time, followed by the vegetable oil and the vanilla extract.Alternate milk and flour into butter mixture and mix it well. Stir in blueberries. Divide batter evenly among muffin cups and sprinkle the top with walnuts.

Bake for 2o -25 minutes minutes, until tops are lightly browned.

Note: To check weather the muffins are done, insert knife/ tooth pick in the muffin take out if no batter stick on it, then muffins are ready.

Veg Puff

Ingredients:

• Puff Pastry (store bought)



• 1 Potato boiled



• 1/4 cup peas (used frozen)



• 1 small Onion Chopped


• 1/4 tsp Cumin seeds



• 1/2 tsp Red Chilly Powder (or 2-3 green chillies)



• 1/2 tsp Garam Masala



• Salt to taste



• 1 tsp Oil.

Method:

Heat the Pan with oil, add cumin let they splutter, add onion, add peas saute for 2 -3 minutes, add red chilly powder, garam masala, potatoes , salt to taste. cook for 3 minutes. Let it cool completely.Put this filling into the pastry and bake puff pastry as per the package instructions.

Serve with ketchup and coffee/tea..

Note: While Baking Put some butter/ oil to sheet and as well on pastry, this will help to get the good golden colour and it will not stick to the Tary.

Ragi Idli

Ingredients :

1 1/4 cup ragi flour (Finger millet)

1/2 cup black gram dal

Salt to taste

Method :
Soak black gram dal for 2 or more hours ,soak ragi flour for 1/2 hr in the water. Grind the black gram dal and ragi flour paste to get consistency similar usual idlis. Add salt.Ferment for overnight. Grease idli plates with little oil and pour the batter into it. Steam for 5 to 10 minutes. Try putting a knife / tooth pic in the center of the idli and if batter doesn't stick to it, the idlis are done.

Cool for 2 minutes and serve hot with Coconut chutney .

Saar

Ingredients:

• 1/2 cup Slit red gram (arhar dal)
• 2 Tomatoes (chopped big chunks)
• 1-2 Green chilies (chopped)
• 1 tsp Mustard seeds
• 1/4 tsp Termeric powder
• A pinch of Asafoetida /Hing
• 2 tsp Saar powder (used Rasam Powder)
• Salt to taste.
• 1-2 tsp Oil

Method:

Pressure cook dal, chillies and tomatoes till they are cooked. Heat the pan add oil, add mustard seeds, curry leaves, green chilies let them splutter. Add hing, cooked dal mixture. Add saar/ rasam powder and boil it for 3-5 minutes.

Serve hot with rice or Rava Idli.

Potato Bajji / Pakoda

Ingredients:

• 1/2 cup Besan (benegal gram flour)
• 1 tsp Rice flour
• 1 Potato (sliced round and thin)
  
• 1/4 tsp Ajwain (carom seeds)
  
• 1/4 tsp Termeric powder
  
• 1 tsp Red Chilly powder
  
• 1/4 tsp Soda Bicard ( cooking soda)
  
• Salt to taste
  
• Water
  
• Oil for deep fry
  

Method:

In a medium bowl put besan,rice flour, add sliced pototos, ajawain, termeric powder, red chilly powder,salt and mix all these with water. Add soda bicarb to barter and leave for 5 to 10 minutes. Heat the Oil on medium high heat and fry these onion pakoda till brown colour.

Serve hot with ketchup.

Palak / Spinach Pakoda

Ingredients:

• 1/2 cup Besan (benegal gram flour)
  
• 1 tsp Rice flour
  
• 1 bunch Palak /Spinach (chopped roughly)
• 1/4 tsp Cumin powder
  
• 1/4 tsp Ajwain (carom seeds)
  
• 1/4 tsp Termeric powder
  
• 1 tsp Red Chilly powder
  
• 1/4 tsp Soda Bicard ( cooking soda)
  
• Salt to taste
  
• Water
  
• Oil for deep fry

Method:
In a medium bowl put palak,add besan flour,rice flour , ajwain, cumin powder, termeric powder, red chilly powder,salt and mix all these with water. Add soda bicarb to barter and leave for 2 minutes. Heat the Oil on medium high heat and fry these palak pakoda till light brown colour.

Serve hot with ketchup.

Onion / Kanda Pakodas

Ingredients:

• 1/2 cup Besan (benegal gram flour)
• 1 Onion (sliced long and thin)
• 1/4 tsp Ajwain (carom seeds)
• 1/4 tsp Termeric powder
• 1 tsp Red Chilly powder
• 1/4 tsp Soda Bicard ( cooking soda)
• Salt to taste
• Water
• Oil for deep fry

Method:

In a medium bowl put besan, add onion, ajawain, termeric powder, red chilly powder,salt and mix all these with water. Add soda bicarb to barter and leave for 15 to 20 minutes. Heat the Oil on medium high heat and fry these onion pakodas till brown colour.

Serve hot with ketchup.

Note: Use less besan and more onion by doing this we get the light/crab look to pakoda. If possible use Laddu Besan, which is not fine flour it will be bit rough. This adds to crespiness of pakodas.

Rava Idlis and Sambar

Ingredients:

• 1 cup Rava / Semolina
• 3 Tbs Ghee
• 1 tsp Mustard seeds
• 1 tsp split Black Gram Dal
• 1 tsp split Bengal Gram
• 1/2 cup grated Coconut
• 1 and 3/4 cup Curd
• 1/2 tsp Baking Powder
• 1 tsp Ginger (chopped finely)
• 2-3 Green Chillies (chopped)
• 1/4 cup coriander (chopped)
• Salt to taste

Method:
Heat the pan and put ghee, add mustard seeds let them splutter, add back gram,Bengal gram and fry till light brown. Add chillies, ginger,coconut and salt. After few minutes add rava and fry for 3-5 minutes on medium heat. Let it cool. Mix curd, coriander, backing powder and rava mixture. Pour this barter into lightly greased moulds of idli stand. Steam for 8-10 minutes. Let them cool before removing from moulds.
Serve with Sambar and Chutney & Saar

Veg Spinach and Peas Pasta

Ingredients:

• 1 cup Spinach (i used chopped frozen)
• 1/2 Peas (frozen)
• 1 cup Pasta (any shape)
• 2 spoon of Butter
• 1Tbs of flour
• 1/2 cup of milk
• 1 tbs Black Pepper
• Salt to taste.
  

Method:
Boil the Pasta till they are tender. (or as per the instructions given on the pasta pack).Heat the Pan and melt butter,add flour and stir for 2 mints. Add milk. let it become bit thick gravy. Add boiled peas and spinach cook for 3 mints. Add boiled pasta , black pepper powder and salt as per taste. mix well and simmer for 2 mints.

Serve hot.

Bhendi Aloo

Ingredients:

• 1 cup Bendi/ Okra (chopped)
• 1 cup Potato (chopped)
• 1 Onion (chopped)
• ½ tsp Ginger & Garlic paste (optional)
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• A Pinch of Asafoetida
• 1/4 tsp turmeric powder
• 1 tsp tsp Red Chili powder (more or less as per taste)
• ½ tsp Garam Masala powder
• A pinch of dry Mango powder(optional)
• 1 Tbs Oil
• Salt to taste
• Coriander leaves (chopped)

Method:

Heat the pan and fry these okra with little oil or curds till they get brow and non sticky. Heat the pan with oil, add cumin, mustard seeds let them splutter. Add asafetida, ginger & garlic paste, onion, potato and fry for 6-8 minutes or till they get tender/ change in color. Once they are ready add fried bhendi /okra roast everything on medium heat for 3-4 minutes. Add turmeric powder, red chili powder, garama masala powder, dry mango powder, salt and mix it well. Now sprinkle water and cook for 3-5 minutes or more till the aloo and bhendi get tender. Garnish with chopped coriander leaves.

Serve hot with Chapati.

Note: Bendi Can be fried with curds. This helps bendi non sticky.

Khara Puri

Ingredients:

• 1 cup All purpose flour/ Maida
• 2 tsp Rice flour
• 1 tsp Cumin seeds(crushed/cumin powder)
• ¼ tsp asafoetida
• 2 tsp Red chili powder(or more as per taste)
• Salt to taste
• Oil for deep fry.

Method:
Mix all the flours with chili powder, salt, asafoetida and 2 tsp hot oil. Add enough water to make a soft dough. Let the dough sit for about 30mins or so. Take a big ball of the dough and roll into a thin circle. Cut into small circle/parallelograms. Heat oil for deep frying. Deep fry the pieces on medium heat.
Note: When they are cooled to room temperature, store in air tight container.


Variation: Can use Wheat flour and All purpose flour(little quty). Instead of Rice flour add rava/ semolina. Can add fresh coriander but storage will be for 2-3 days.

Pita Bread & Hummus

Ingredients:

• 3 cup All purpose Flour
• 1/2 cup Water ( warm)
• 1 Tbs Yeast (quick raising yeast)
• 1 cup Water (Luke warm water)
• 1 tsp Salt
• 1 ts sugar

Method:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.Combine flour and salt in large bowl. Make a small well in the middle of flour and pour yeast water and slowly add 1 cup of warm water, and mix until elastic. Place dough on floured surface and knead for 10-15 minutes.Grease large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.Roll out each ball of dough with a rolling pin into circles. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Serve with Hummus.

Hummus

Ingredients:

• 1 can Check peas (drained)
• 2 Garlic cloves (paste)
• 2 Tbs Tahini (or 2 Tbs White Sesame seeds)
• 1 Lemon Juice
• Salt to taste
• 2 tsp Olive oil

Method:

Put all ingredients in mixture /food processor and make puree to desired consistency. If the paste is very thick add water to get the creamy consistency.

Note: Can add Cumin powder, Parsley. The Hummus dip can be eaten with crackers, veggies and also for veggie warp.