Vegetable Pulao

What do you need 

1 cup rice(Sona masoori/Basmati),washed and soaked for 30 mins.

1 cup chopped vegetables of your choice(cauliflower,carrots,green beans,peas,potato)

2-3 green chilies

1 medium red onion,chopped lengthwise

1/8 cup finely chopped cilantro+ 2 tbsp for garnishing

1/8 cup chopped mint leaves

1 inch ginger

2 large garlic cloves

1/4 tsp turmeric

2 cloves

1 inch cinnamon stick

1 green cardamom

1 tbsp biryani masala/garam masala

salt to taste

2 tbsp ghee

2 tbsp lemon juice

1 3/4 cups water

What you need to do

• Grind cilantro,mint,ginger,garlic,and green chilies to a coarse paste.
•  In a pressure cooker,heat ghee.When hot add the cloves,cinnamon stick,cardamom and saute for 30 secs.
• Add the onion and cook until the onion is light golden.
• Add the ground paste and saute for 3-4 mins.
• Add the vegetables,salt and turmeric powder and saute for couple of mins.
• Drain the rice.Now add the rice and mix gently till the rice get coated with the masala.
• Add the garam masala, lemon juice,and water.
• Pressure cook on medium heat for 4 whistles.
• When the pressure cooker cools,open the cooker and fluff the rice using a fork.
• Garnish with cilantro.
• Serve with raita,papad,and pickle.

Note -You may add nuts of your choice.

Easy No Eggs No Yeast Bagels

What do you need

1 3/4 cups self-rising flour

1 cup full fat Greek yogurt

1 tbsp butter

1 tbsp white sesame seeds

1 tbsp black poppy seeds

What you need to do

• Preheat the oven to 350 deg F.Line a baking sheet with parchment paper.
• In a large bowl,take the flour and yogurt and combine until this mix forms a ball.
• Place this dough on a lightly floured kitchen counter and knead the dough for 5 mins.
• Divide the dough in 4 equal portions.
• Roll each portion into a log and join the ends to form a bagel and place it on a baking sheet.
• Brush the tops of the bagels with butter and sprinkle the seeds.
• Bake for 20 mins or until golden brown.Remove from the oven. Enjoy a warm bagel with cheese/butter.

Beetroot Leaves Dal

What do you need

1 bunch beetroot leaves(remove the beetroots)

1/2 cup toor dal,washed and soaked in water for 1 hour

4 garlic cloves,minced

2 green chilies,slit

7-8 curry leaves

1/2 tsp red chili powder

1/2 tsp turmeric powder

1 tbsp coriander cumin powder

1 tbsp sambar masala

salt to taste

1 tbsp ghee

1/2 tsp oil

1/2 tsp mustard seeds

1/4 tsp hing

Ingredients for garnishing(optional)

1 tbsp lemon juice

1/4 cup chopped cilantro

What you need to do

• Wash the beetroot leaves.Separate the stems.Trim off the edges of the stems and chop the leaves and stems finely.
• In a pressure cooker,add toor dal,beetroot leaves and stems,1 1/2 cup water,1/4 tsp turmeric,1/8 tsp hing,oil,and green chilies.Pressure cook for 4 whistles.
• Once the pressure cooker cools,open the lid and blend the dal well with a whisk or hand blender.
• In a pot,heat ghee.When hot add mustard seeds,hing,curry leaves,red chili powder,turmeric,coriander-cumin powder,sambar masala,garlic,and salt.
• Saute for 30 secs.Add the cooked dal and 1/2 cup of water.
• Cook the dal on simmer for 10 mins.
• Turn off the heat.
• Garnish with lemon juice and cilantro.Set aside for 5 mins before serving with steaming hot rice.

Eggplant fry

What do you need

1 medium size American eggplant
1/2 tsp turmeric powder
1 tsp chili powder
1 tbsp coriander-cumin powder.
1 tbsp besan
1 tbsp rice flour
salt to taste
oil for frying

What you need to do

• Wash the eggplant and pat it dry with a kitchen towel.
• Remove the stem and slice the eggplant in 1/2 inch thick disks.
• In a plate,add turmeric,chili powder,coriander-cumin powder,salt,besan, and rice flour.Mix well.
• Dip each eggplant disk into the mix and make sure each disk is coated well with the mix.Set aside for 30 mins.
• In a pan,add 3 tbsp of oil.When hot place the eggplant disks.
• Cook on each side for 4-5 mins on low flame.Drizzle more oil if necessary.
• When the eggplant disks are soft and light golden on both sides, remove them on a paper napkin.
• Serve warm with dal rice.

Rava Dhokla

What do you need

1 cup fine sooji
1 cup yogurt,whisked
1 tbsp ginger green chili paste
1 tsp sugar
salt to taste
1/4 tsp turmeric powder(optional)
1 tbsp lemon juice
1 tsp unflavored eno/baking soda

For tempering
1 tbsp oil
10 curry leaves
1 tsp mustard seeds
1/8 tsp asafoetida/hing
1 tsp sesame seed
2 tbsp lemon juice
1 green chili,slit
1/8 tsp salt
2 tbsp sugar
1/3 cup water
2 tbsp finely chopped cilantro for garnishing

What you need to do

• In a large bowl,mix sooji,yogurt,ginger chili paste,sugar,salt,and turmeric and set aside for 15 mins.
• Meanwhile,get the steamer ready.
• After 15 mins,check the batter if it is too dry,add couple of tablespoons of water.The batter should be of the same consistency as idli batter.Add the eno and 1 tbsp of lemon juice.Mix well and immediately transfer it to a greased plate and steam on high for 18-20 mins or until the toothpick when inserted in the center comes out clean.
• Remove the dhokla from the steamer and cool for 5 mins.
• In a kadhai,heat oil.When hot add mustard seeds,hing,sesame seeds,green chili,salt,and curry leaves.Mix well.Switch off the flame and add the water,lemon juice, and sugar.
• Turn the heat on to the lowest setting and let this mixture come to a rolling boil.Mix well to make sure the sugar has dissolved.
• While the dhokla is still in the plate,cut it into small squares and pour the tempering.It may seem that there is lot of water in the tempering but after resting the dhokla for 10 mins all the water will be absorbed.Garnish with cilantro.
• Serve with mint chutney.

Healthy Whole Wheat Cookies

What do you need

1 1/4 cup Whole wheat flour/atta
1/4 cup honey
2 tbsp sunflower oil
1 egg,at room temperature
1 tsp pure vanilla extract
1/2 tsp baking powder
1/8 tsp salt
1 tbsp finely chopped pistachios(optional)
1/2 tsp orange/lemon zest(optional)

What you need to do

• In a mixing bowl, whisk together a egg and honey.
• Add oil and vanilla extract and continue to whisk.
• Add in the wheat flour,baking powder,salt,pistachios,and zest.Fold gently with a spatula.Gently shape this dough into a ball.
• Cover this dough and refrigerate for 30 mins.
• Preheat the oven to 350 deg F and line a cookie sheet with parchment paper.
• Light flour the counter top and roll the dough to 1/4 inch thickness.
• Using any cookie cutter,cut out shapes from the dough.Re-roll scraps.
• Place the cookies a inch apart on the cookie sheet and bake for 15-18 mins.
• After they are done remove from the oven.Allow them to cool for at least 5 mins on the cookie sheet before transferring them onto a wire rack to cool completely.
• Store in an airtight container.

Hawaiian Dinner Rolls

What do you need

3 1/2 cups All purpose flour+extra for dusting
1 1/4 cups pineapple juice (fresh or store bought-Dole pineapple juice)
1/3 cup light brown sugar
1 stick of unsalted butter,at room temperature
1 tsp salt
1 tsp vanilla extract
2 tsp instant yeast
2 tbsp milk
2 tbsp olive oil

What you need to do

• In a bowl,add the pineapple juice,butter,sugar,salt,vanilla extract and mix well.--Wet ingredients
• In another bowl,mix the flour and yeast.--Dry ingredients
• Slowly add the dry ingredient to the wet ingredients and mix with a spoon to form a sticky dough ball.
• Transfer the dough to a lightly floured kitchen counter.Grease your palms with oil and start kneading the dough until it is no longer sticky approx. 5 mins.Shape the dough into a ball.
• Place the dough ball in a large greased bowl.Lightly coat the dough ball with oil.
• Cover and place the dough in a warm spot for at least 3 hours or overnight.
• Punch the dough and knead it for couple of mins.
• Grease a 13 x 9 pan with olive oil.
• Divide the dough in 16 balls.Place them on the pan a inch apart.
• Cover the baking pan and let the dough rise for 1.5 hours.
• Preheat the oven to 375 deg F.
• Brush the top of the rolls with milk.
• Bake for 25 mins.
• Remove the baking  pan from the oven and cover it with a kitchen towel for 15 mins.
• Serve warm or remove the rolls onto a wire rack and let them cool completely before storing into an airtight container.

Oatmeal Energy Balls

What do you need

1 cup rolled oats
1/2 cup almond butter
1/2 cup finely chopped pitted dates
2 tbsp chia seeds
2 tbsp toasted desiccated coconut
1/4 cup ground flaxseed
1/3 cup raw unfiltered honey/agave/maple syrup
1 tsp vanilla extract

What you need to do

• Line a baking sheet with parchment paper.
• Mix all the ingredients in a large bowl.
• Roll out teaspoon sized balls and place them onto the baking sheet.
• Refrigerate for an hour.
• Transfer it to an airtight container and store it in the refrigerator.

Eggless Peanut Butter Bread

What you need

2 cups All purpose flour ¼ cup sugar 4 tsp baking powder ½ tsp salt
1 1/3 cup milk ½ cup creamy peanut butter
1/2 cup semi sweet chocolate chips

What you need to do

• Preheat the oven to 325 Deg F.
• Dust the chocolate chips with a tbsp of flour and set aside.
• Mix the baking soda,salt, and flour and sift this mixture.
• In a large bowl,add the milk,sugar,and peanut butter and mix well to form a lump free batter.
• Add the flour mix and fold gently.Add in the chocolate chips and gently fold once again.
• Scrape into a greased loaf tin and bake for 55-60 mins(1 hr).
• Let the cool down completely before slicing.
• Serving ideas:You could toast a slice with a little jam or jelly, spread with Nutella,topped with sliced bananas or add a drizzle of honey.