Cauliflower Rice

Ingredients:

Rice - 2 Cup
Cauliflower - 1lb

Vangibath Powder / Huli Powder - 2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Pressure cook Rice and Let it cool for 15 to 20 min.
Chop Cauliflower into small pieces .

Prepare seasoning then add Cauliflower and fry on low flame for 10 min, if needed close lid, cook until it becomes tender.

Add Vangibath Powder / Huli Powder to cooked Cauliflower and cook for few min.
Mix Cauliflower and salt to Rice.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice.

Granny Smith/ Green Apple Rice

Ingredients:
Sona Masoori/Basmathi Rice  - 1cup
Lemon - 1
Chopped Coriander - 2tbs
Grated Apple - 1/2 cup


Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp
Chana Dal -1tsp
Peanut - 2tbs
Cashew nuts - 2tbs

Turmeric powder - 1/4tsp


Method:
Soak Rice for an hour and pressure cook with 2 cups of water or as required.

Prepare seasoning, once mustard seed starts sputtering add urad dal,  Chana Dal, Peanut and Cashew nuts when they start getting slight brown add grated Apple, turmeric powder and keep for 2 to 3minute.  Now reduce the heat and add cooked Rice, salt and lemon(if required), keep mixing until Rice is well coated with seasoning.
Garnish with chopped coriander and grated coconut.

Note:   Granny Smith/ Green Apple Rice  taste like mango rice.

Spinach Paneer Rice

Ingredients:

Basmati Rice - 2 cup

Spinach - 1 bunch

Paneer - 1/2 lb
Fresh / Frozen Peas - 1/2 cup

Green Chili - 3

Salt to taste

Seasoning :

Chopped Onion -1/2 cup

Oil - 2tbs

Clove - 4

Cinnamon - 1'

Bay laves - 2

Jeera - 1tsp

Method:

Wash and soak rice for one hour.
In a frying pan fry Paneer cubes with 1tsp of oil until they get light brown.

In a cooking bowl boil 2 cup of water, when it's starts boiling turn of the flame and add spinach,  let it cool for few minutes. Grind spinach and 2 green chillies without adding water.
In a pressure cooker add oil and all seasoning Ingredients, 

fry until onion gets translucent then add peas, spinach paste  and soaked rice to seasoning,  

Fry for few minutes. Add 3 cups of water, Paneer, 

salt and pressure cook the rice.

Serve Hot with Raitha.

Sorekai and Shavige Payasa / Sorekaya and Semiya Payasam / Bottle gourd Dessert

Ingredients:

Pealed and grated Sorekai / Bottle Gourd - 1/2cup
Shavige / Semiya - 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 1cup
Condense Milk - 2tbs
Sugar - 1/2 cup / Artificial sweetener - 2tbs
Saffron - few string(optional)
Ghee - 1tbs

Method:

Shallow fry Cashew nut, Raisin, Almond, Raisin with ghee separately and keep it aside.

Fry Shavige / Semiya and grated sorekai separately with little ghee for few min then combine both and add 1/2 cup water and cook for 5 to 10 min, Once Shavige / Semiya becomes soft add milk and sugar boil for few min.
Garnish with nuts and saffron.

Indian Vegetable Puff or Egg Puff

To make Puff I use Pepperfarm Pastry Puff sheets,  which is available in most of the grocery shops in USA.   Pepperfarm Pastry Puff sheets are available in frozen section.  Before using pastry sheets follow the direction to thaw the Pastry Puff sheets.  And for baking follow the direction on the package.

Mix Vegetable Puff:

Ingredients:
Chopped Beans - 1/2 cup
Chopped Carrot - 1/2 cup
Chopped Cauliflower- 1/2 cup
Peas - 1/2 cup
Chopped Onion - 1/4 cup
Ginger garlic paste - 1ts
Garam Masala - 1/2 tsp
Salt to taste

Seasoning:
Oil - 2tsp
Jeera /Cumin seeds - 1/2tsp

Method:

1. Prepare seasoning in a pan and add onion and ginger garlic paste.
2. When onion gets tender add all vegetable and cook until vegetables get tender.
3. Mix salt and garam masala and cook for a minute.
4. Place pastry sheet on a chopping board or plate and divide in to 9 pieces(I prefer making 9 pieces from a pastry sheets).
5. On each pastry sheet place 2sp of mix vegetable curry and fold it into half or can be folded into diagonally to make triangle shape.
6. while filling pastry sheets preheat oven to 400 degree
7. On a cookie sheet or on baking tray spray cooking oil and arrange curry filled pastry next to each other with 3inch gap. 
8. When oven is preheated bake pastry for 15 min and if needed turn around and bake it again for 15 to 20 min. 

Egg Puff:

Ingredients:
Egg - 4
Onion - 1
Ginger Garlic paste - 1/2tsp
Garam masala - 1/2 tsp

Seasoning:
Oil - 2tsp
Jeera /Cumin seeds - 1/2tsp

Method:

1. Boil egg for 10 to 15 minute or until it is completely cooked.  Peal egg skin and cut into 4 pieces. 
2. Prepare seasoning in a pan and add onion(Chop onion into length wise) and ginger garlic paste.
3. When onion gets tender add  salt and garam masala and cook for a minute.
4. Place pastry sheet on a chopping board or plate and divide in to 9 pieces(I prefer making 9 pieces from a pastry sheets).
5. On each pastry sheet place 2 to 3 string of onion masala and 1/4 piece of egg and fold it into half or can be folded into diagonally to make triangle shape.
6. while filling pastry sheets preheat oven to 400 degree
7. On a cookie sheet or on baking tray spray cooking oil and arrange curry filled pastry next to each other with 3inch gap. 
8. When oven is preheated bake pastry for 15 min and if needed turn around and bake it again for 15 to 20 min. 

Serve hot with Ketchup

Mint/Pudhina Tomato Chutney

Ingredients:

Fresh Mint/Pudhina leaves - 2cup

Chana dal - 2 tsp

Garlic - 1

Tomato - 2

Coconut grated -4tsp

Red chilli -2

Oil -1tsp

Jeera/ cumin seeds - 1/2tsp

Coriander leaves - 2tsp

Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp

Method:

Heat 1tsps oil in a non-stick pan. Add the cumin and let them brown. Add Chana dal and allow it to turn red. Add the red chillis and saute for a 30 secs. Next add the chopped coriander and mint and saute further for 2 mts, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Remove and cool.

Grind sauteed ingredients and salt, grind to a coarse paste adding a 3-4 tbsps of water. Remove onto a bowl.

Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli and curry leaves and fry for a few secs. Finally add the asafoetida and immediately add the seasoning to the ground Chutney, Serve with hot idlis or dosas.

Mysore Bonda/ Mangalore Bonda / Curds Bonda

Ingredients:

Sour curds or Yogurt - 1 cup(as needed)
Maida/ All purpose flour - 1/2 cup
Rice flour - 1/2 cup
Finely Chopped Onion - 1tbs
Finely Chopped Ginger - 1tsp
Finely Chopped Green chilli - 1tsp
Finely Chopped Coriander -1tbs
Finely Chopped Curry leaves - 1tsp
Jeera / Cumin seeds - 1/2tsp
Baking Soda - 1 pinch
Salt according to taste
Oil - for deep fry

Garnish:
Chat masata - 1tsp

Method,
    Beat curds in a bowl until it is lumps free.  In a mixing bowl add all the ingredients,  add little water if required to make vada batter consistency and keep it aside for 2 to 3 min. Mean while in a frying pan heat up oil and when oil is ready for deep fry,  make into small round bondas and put in to the oil or you can also use tea spoon to put it in oil,  fry in medium flame and remove once it is golden brown color.
Arrange Mysore Bonda on a serving plate and garnish with Chat Masala(Optional)
Can be served with coconut chutney.