CHEESE RAVIOLI

Ingredients:-

Cheese Ravioli- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Marinara sauce- 2 cups
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

• Bring 4 qts of water to boil, add a pinch of salt and ravioli, keep stirring till all the raviolis rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
• Heat olive oil in a wok, saute garlic, onion.
• Stir in oregano, black pepper pwdr.
• Add Sliced bell pepper, fry for 3-4 mins.
• Add sliced tomato, fry for 3-4 mins.
• Stir in marinara sauce, grated parmesan cheese and salt to taste.
• Stir in cooked and drained ravioli, mix well.
• Serve hot.
  

FARFALLE PASTA

Ingredients:-

Farfalle pasta- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Pasta sauce- 1 cup (any brand of ur choice)
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

• Bring 4 qts of water to boil, add a pinch of salt and farfalle, keep stirring till all the farfalle rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
• Heat olive oil in a wok, saute garlic, onion.
• Stir in oregano, black pepper pwdr.
• Add Sliced bell pepper, fry for 3-4 mins.
• Add sliced tomato, fry for 3-4 mins.
• Add pasta sauce and cook for 5 mins.
• Stir in grated parmesan cheese and salt to taste.
• Stir in cooked and drained farfalle, mix well.
• Serve hot.

SPINACH & CHEESE RAVIOLI

Ingredients:-

Spinach & cheese Ravioli- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Tomato sauce- 2 tbsp
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

• Bring 4 qts of water to boil, add a pinch of salt and ravioli, keep stirring till all the raviolis rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
• Heat olive oil in a wok, saute garlic, onion.
• Stir in oregano, black pepper pwdr.
• Add Sliced bell pepper, fry for 3-4 mins.
• Add sliced tomato, fry for 3-4 mins.
• Stir in tomato sauce, grated parmesan cheese and salt to taste.
• Stir in cooked and drained ravioli, mix well.
• Garnish with chopped coriander leaves( optional).
  
  

PITA BREAD PIZZA

My dotty is fond of pizza, sometimes suddenly she asks for it, there wont be anytime to prepare base n all, I keep these pita breads handy so that I can make pizzas for her within 10 mins. Easy for moms to make and this way atleast kids eat lot of veggies :) and one more good thing abt this is you can have it for breakfast / lunch / dinner or even as starter.

Ingredients:-

Pita Bread
Capsicum
Onion
Tomato
Olives
Shredded mozarella cheese
Marinara sauce / any pizza sauce

Procedure:-

• Preheat oven at 375 F.
• Apply sauce over pita bread, place desired qty of sliced veggies, sprinkle cheese over veggies.
• Place it in the oven for 8-10 minutes /until cheese melts.
• Serve immediately.

AKKI SHAVIGE UPPITTU / RICE VERMICELLI UPMA

Ingredients:-

Serves- 2

Akki shavige/ Rice vermicelli- 1/4 lb

Onion-2 nos.

Green chillies- 4 nos.

Chana dal/Bengal gram- 1 tbsp

Urad dal/Black gram -1 tbsp

Chopped coriander leaves- 2 tbsp

Turmeric powder- a pinch

Oil to saute'

Mustard- 1 tsp

Curry leaves- 1 string

Salt to taste

Procedure:-

• Keep some 8-10 cups of water for boiling.
• Immerse vermicelli in boiling water and turn of the stove.
• After 7-8 minutes drain the water and keep vermicelli aside.
• Heat oil in a wok, saute mustard, bengal gram, black gram, slit green chillies ,curry leaves and chopped onion. Cook till onion becomes tender.
• Stir in salt and turmeric pwdr. Turn off the heat.
• Add vermicelli and stir till masala blends with vermicelli.
• Sprinkle chopped coriander leaves.
• Serve hot.

GOJJAVALAKKI

Ingredients:-

Flattened rice/ dappa avalakki/ thick poha- 2 cups

Tamarind juice- 2 tbsp concentrated

Peanut- 2tbsp

Red chillies- 3 nos.

Urad dal/ black gram- 1 tsp

Chana dal/ bengal gram- 1 tsp

Grated dry coconut- 2 tbsp

Coriander leaves- a fistful

Curry leaves- 1 string

Rasam powder- 1 tbsp

Salt to taste

Oil to saute

Procedure:-

• Dry grind poha in blender till it looks like semolina/course rava.
• Dilute tamarind paste with half a cup of water. Mix tamarind juice with the ground poha, keep aside.
• Heat oil, saute bengal gram, black gram, peanuts, Dry red chillies and curry leaves. Remove from heat and add rasam powder, salt.
• Now mix this sauted thing with the poha and add grated dry coconut.
• Sprinkle chopped coriander leaves.
• Gojjavalakki is ready to serve!!!

VEGGIE SUB

Subway!!!!! its one of my fav eatout in US. Me and my DH we both like veggie sub coz we are raw vegetable lovers! U can see in the picture, how veggies are oozing out ;) One foot long fills our stomach :) Its not only tasty, healthy and nutritious too. I got a footlong Italian wheat bread and made veggie sub!

Ingredients:-

Italian foot long bread- 1 no.

Red onion- 8 pcs sliced

Tomato- 8-10 pcs sliced

Lettuce- 1 cup chopped

Cucumber- 8 pcs sliced

Bell pepper- 8 pcs sliced

Mayo-4 tbsp

Ranch salad dresser- 2 tbsp

Shredded cheese- 1/2 cup

Procedure:-

• Cut the bread into 2 equal parts. And slit each part lengthwise.
• Apply mayo, place all the veggies, sprinkle shredded cheese, squeeze salad dresser as shown in picture.
• Heat it in microwave for 60 seconds.
• Sprinkle salt and pepper.
• Relish yummy veggie sub!!!!!!

BISI BELE BATH

Ingredients:-

Rice- 1 cup
Toor dal/ split pigeon peas- 1 cup
Water - 6 cups (1:3) for cooking
Chopped onion- 1cup
Cubed tomato- 1 cup
Chopped Beans- 1 cup
Green peas- 3/4 cup
Chopped Carrot-1 cup
chopped Capsicum -1 cup (optional)
Tamarind juice- 1 tbsp
Oil to saute
Salt to taste

For Masala:-
Coriander seeds/dhaniya- 1tbsp
Cumin seeds- 1 tsp
Cinnamon- 1"
Cloves- 2 nos.
Urad dal/ black gram- 1 tbsp
Chana dal/ bengal gram- 1 tbsp
Grated Dry coconut- 2 tbsp
Red chilli pwdr- 2 tsp

Procedure:-

• Pressure cook rice, toor dal and all the veggies together.
• Fry all the ingredients listed in masala list, make powder.
• Keep cooked rice and veggies on medium flame and stir in masala powder.
• Add tamarind juice and salt.
• Bring it to boil. Remove from heat.
• Serve hot with ghee, Chips/ Sandige.

MASALA AKKI ROTTI

Ingredients:-

Rice flour- 4 cups

Finely chopped onion - 1 cup

Finely chopped Green chilli- 1tbsp

Grated coconut- 1/2 cup

Chopped cilantro- fistful

Daliya - 1 tbsp ( optional)

Salt to taste

Oil to grease

Procedure:-

• Mix all the ingredients ( except oil ) with water , make a stiff dough.


• Take a fistful of dough and pat it on a greased surface.


• Place roti on a hot griddle/ tava.


• Grease the surface of roti with oil, bake for 2 minutes.


• Turn roti upside down, leave it for a minute.


• Remove from griddle.


• Serve hot with coconut chutney.

BATTALU KADUBU

Ingredients:-

Rice flour- 3 cups

Water - 3 cups

Salt to taste

Procedure:-

• Keep water for boiling add salt.
• When water starts boiling add rice flour and leave it for abt 15 minutes.
• Stir it well, no lumps shd be left.

• Divide the dough into even sized dough balls.
• Flatten them with hand as shown in picture.
• Grease idli stand and arrange them in it.
• Steam cook for 10 minutes.
  

Serve Kadubu with Chanadal chutney/ mango chutney / onion chutney.

INSTANT RAVA DOSA

Ingredients:-

Fine Sooji/Semolina- 2 cups

Maida- 1/2 cup

Rice flour- 1/2 cup

Cumin seeds/ jeera- 1 tsp

Chopped coriander leaves- 1/2 cup

Salt to taste

Procedure:-

• Dry mix rava, maida and rice flour.
• Add cumin seeds, salt and required quantity of water , make thin batter.
• Add chopped coriander leaves.
• Take a ladleful of batter and pour it on a hot griddle.
• After 2 minutes turn dosa upside down, roast for a minute, remove from griddle.
• Serve dosa with coconut chutney.

CHANNA BHATURA

BHATURA:-

Ingredients:-
All purpose Flour- 4 cups
Baking soda- 1/2 tsp
Oil- 1 tbsp
Curd- 1 cup
Salt to taste
Oil for deep frying

Procedure:-

• Mix all purpose flour, salt, baking soda, oil with required amount of curd , knead it and make dough.
• Keep the dough in warm place for 5 hrs for fermenting.
• Divide the dough into small dough balls of golf ball size.
• Roll them thick and round of required size, usually bhaturas will be 6-7" in diameter.
• Deep fry, serve hot with channa masala.

CHANNA MASALA:-

Ingredients:-
Chick peas/ Kabul Channa- 2 cups
Bay leaves- 3 nos.
Tea bag- 1 no.
Onion- 2 Nos.
Tomato - 2 Nos.
Ginger- garlic paste- 1 tbsp
Slit Green chillies- 4 nos.
Cumin seeds/jeera- 1tsp
Cinnamon pwdr- 3/4 tsp
Cloves- 3 nos.
Turmeric pwdr- 1/2 tsp
Red chilli pwdr- 2 tsp
Garam masala pwdr-1 tsp
Coriander leaves- 1/2 cup chopped
Oil to saute
Salt to taste

Procedure:-

• Soak kabuli channa/chick peas for 5-6 hrs.
• Pressure cook chick peas with salt, water, bay leaves and tea bag.
• Grind 1 tomato, 1 onion, fistful of cooked chick peas.
• Heat oil in a wok, saute cumin seeds, cloves, cinnamon pwdr, green chillies , ginger- garlic paste one after the other respectively.
• Now saute one chopped onion and chopped tomato one after the other respectively.
• Add ground paste , fry for 5-6 minutes.
• Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir well.
• Add cooked chick peas ( remove bay leaves and tea bag).
• Cook till the gravy becomes thick. (Taste it and adjust salt and spice according to your taste.)
• Sprinkle chopped coriander leaves.
• Serve hot with Bhatura/ chapathi/poori/ naan.

RAGI DOSA / FINGER MILLET PANCAKE

Ingredients:-

Urad dal/ black gram- 1cup

Ragi/ finger millet flour- 2 cups

Baking soda- 1/2 tsp

Salt to taste

Butter milk- 1/2 cup (optional)

Procedure:-

• Soak black gram for 4 hrs, then grind it.
• Add ragi flour, salt, soda, butter milk and water , make thin batter.
• Keep batter for 4-5 hrs to ferment.
• Pour a ladle full of batter on hot griddle, turn upside down after 2 minutes.
• Remove from griddle after 1 minute.
• Eat hot n crisp dosa with coconut chutney and a blob of butter on dosa, believe me its heaven!!

AVALAKKI / POHA

Ingredients:-

Thick Poha- 2 cups

Curry leaves- 1 string

Onion- 2 nos.

Green chillies- 4 nos.

Peanut- fistful

Turmeric pwdr- a pinch

Salt to taste

Oil to saute

Procedure:-

• Soak poha in water for 5 minutes and drain it properly.
• Heat oil in a wok, fry peanut, remove from oil, keep aside.
• In remaining oil saute green chillies, curry leaves.
• Add chopped onion and fry till they become translucent.
• Stir in turmeric pwdr and salt. Remove from heat.
• Mix this with poha.
• Sprinkle peanuts and chopped coriander leaves.
• Microwave for a minute and serve.

BILI HOLIGE & SIKARNE

MANGO FEST- MANGO FEAST

When mango season started in India, every now and then I used to hear over phone abt "Holige-Sikarne oota" either from my inlaws or from my parents. Back home, we used to go to Lal Bagh Mango Mela to buy mangoes in bulk. We used to make Sikarne with Holige, Puri or Chapathi every weekend during Mango season and invite frens n relatives for lunch. When my eyes caught Indian mangoes in Desi Grocery store, I grabbed few thinking of sikarne. Yesterday I made Bili Holige, Potato Palya with Mango Sikarne.

SIKARNE

Sikarne is made from Mango, its sort of mango juice. Take required number of mangoes and squeeze out all the pulp, add sugar/jaggery (as required) and a tsp of cardmom powder. Sikarne is ready! Have it with Holige/Bili holige/ Chapathi/ Puri.

To make 10 Bili Holige:-

Ingredients :-
For stuffing:
Rice Flour -1 lb
Water - 2 cups
salt - a pinch
Outer layer:
All purpose flour/maida- 2 cups
Oil- 1 tbsp
Salt a pinch
Water to make dough

Procedure:-

• Prepare a thin dough by mixing maida, salt and water. Smear oil all around the dough,keep it covered for an hour.
• Pour water in a vessel, add salt, bring water to boil, add Rice flour, allow it to bake for 15 mins.
• Stir properly to break lumps, remove the vessel from heat.
• Knead well, add flour if required, make even sized dough balls.
• Stuff the rice dough ball in maida layer as shown in picture.

• Roll them with roller pin on a butter paper.

• Put holige on a hot tava/ griddle, brush with oil.

• Roast for few seconds until the top begins to puff.

• Turn the holige and again roast until it puffs , then remove from tava.

• Relish holige with Potato palya and mango sikarne.

SOAKED PUFFED RICE

We call it "Thoyisida Mandakki" in North Karnataka. Its very easy to make and less time consuming. It will be heaven if it is served with Mirchi/ Bonda/Bajji.

Ingredients:-

Puffed Rice- 4 cups
Onion- 2 medium sized
Green chillies- 4 nos.
Curry leaves- 1 string
Shredded coconut- 2 tbsp
Chopped coriander leaves- 2 tbsp
Fried peanut- 2 tbsp
Turmeric powder- 1/2 tsp
Oil to saute- 4 tbsp
Salt to taste

Procedure:-

• Heat oil in wok, add curry leaves, chopped green chillies and onion.
• Saute till Onion becomes translucent.
• Add turmeric pwdr and salt.
• Cook for 2-3 mins, remove from heat.
• Soak puffed rice in water for 3-4 mins, drain water, sqeeze and remove excess water.
• Mix puffed rice with saute onion.
• Sprinkle shredded coconut, coriander leaves and peanut.
• Heat it in oven for 60 seconds or heat in a wok for a minute before serving.

POORI WITH SAGU (MIXED VEGETABLE CURRY)

POORI:

Ingredients:

Wheat flour-4 cups

Oil- 1 tbsp

Salt to taste

Oil for deep frying

Procedure:-

• Mix wheat flour, salt and 1 tbsp oil with required qty of water and knead like chapathi dough.
• Divide dough into small dough balls.
• Roll them into small circles of 2 or 3 " diameter.
• Deep fry in oil.
• Serve hot with sagu/any side dish of your wish.

SAGU/MIXED VEGETABLE CURRY

Ingredients:

Carrot-1 no.

Brinjal- 1 no.

Potato-1 no.

Beans - 15-20 nos.

Cauliflower- 10 florettes

Onion-1 no.

Green chillies- 7-8 nos.

Shredded coconut- 1/2 cup

Curry leaves- 1 string

Coriander leaves- a fistful

Cinnamon- 1"

Cloves- 2 nos.

Poppy seeda- 1 tsp

Masala pwdr- 1 tsp

Salt to taste

Mustard- 1 tsp

Oil to saute

Procedure:-

• Pressure cook all the veggies( carrot, beans, potato, cauliflower,brinjal).
• Grind shredded coconut, green chillies, poppy seeds, cinnamon, clove, masala pwdr and coriander leaves.
• Heat oil, saute mustard, curry leaves and onion.
• Add ground malasa, fry for 5 minutes.
• Add cooked veggies and salt, cook for 7-8 mins.
• Serve with chapathi/roti/poori.

UPPITTU / UPMA

Most of us hate eating Rava uppittu/upma. If Semolina/rava is mixed with seviya/vermicilli and lots of veggies, upma will be very tasty. Here I am using equal qty of rava and vermicilli and abt veggies - its your wish, whatever you like you can add.

Ingredients:-
Rava/ Semolina- 1 cup
Vermicilli- 1 cup
Onion- 1 no.
Carrot - 1 no.
Beans- chopped one cup
Potato- 1 no.
Tomato- 1 no.
Green chillies- 5-6 nos.
Shredded coconut- 1/2 cup
Oil to saute
Mustard - 1 tsp
salt to taste
Water - 3 cup
Curry leaves- 1 string
Chopped coriander - 1/2 cup

Procedure:-

• Fry rava and vermicilli separately till turn golden colour.
• Heat oil in a vessel add mustard, curry leaves, green chillies and chopped onion, fry till soft.
• Add chopped carrot, potato, beans and at the end add tomatoes fry for 5 minutes.
• Add water, salt when it starts boiling add rava and vermicilli, stir until all the veggies blend with rava/vermicilli .
• Cover the vessel with a lid , cook for 5 more minutes.
• Sprinkle chopped corinader and shredded coconut.
• Serve hot.

PAV BHAJI

Ingredients:-
Dinner rolls/ Pav
Potato- 2 nos.
Peas- 1/2 cup
Onion-2 medium sized
Tomato- 1 chopped
Capsicum- 1 no.
Cauliflower- 1 cup
Coriander - chopped 1/2 cup
Ginger paste- 1tsp
Garlic paste- 1 tsp
Salt to taste
Oil to saute
Butter-1 tbsp
Everest Pav bhaji masala- 2 tsp
Red chilli pwdr- 1 tsp

Procedure:-

• Cook potato, cauliflower,capsicum, peas in cooker and keep it aside.
• Fry ginger garlic paste in oil, then add chopped onion, fry till soft.
• Now add chopped tomatoes, pav bhaji masala, chilli pwdr and salt.
• Add cooked and mashed veggies to this, mix well.
• Add a blob of butter, sprinkle coriander leaves and finely chopped onion.
• Serve hot with buttered pav/dinner roll.

DOSA

Ingredients:-

Rice- 3 cups
Urad dal- 1/4 cup
Fenugreek seeds- 2 tsp
Chana dal - 1tbsp
Poha- 1/2 cup
Salt to taste

Procedure:-

• Soak rice separately and urad dal+ chana dal+fenugreek seeds separately for 7-8 hrs.
• First grind ural dal, chana dal and fenugreek seeds to get fine batter.
• Then grind rice and poha.
• Mix both and keep it overnight.
• Next day morning add salt and stir the batter well.
• Take a ladle ful of batter and pour it on the hot gridle, make round shape.
• Turn dosa upside down.
• Remove from gridle, serve hot with potato palya, chutney.

ALOO PALYA:-

Ingredients:-

Potato-4 nos.

Onion-2 nos.

Green chillies- 5-6 nos.

Turmeric pwdr- 1/2 tsp

Oil to saute

Curry leaves- 1 string

Chopped coriander - 1/2 cup

Shredded coconut- 1/4 cup

Mustard- 1 tsp

Salt to taste.

Procedure:-

• Boil potatoes in cooker and keep them aside.
• Heat oil in a pan,add mustard, curry leaves, green chillies , saute for 2 mins.
• Add chopped onions , saute for 5 minutes.
• Add turmeric pwdr and mashed potatoes.
• Garnish with coriander and shredded coconut.
• Serve with dosa.