General Report

2 cup all purpose flower 2 tbsp cream of Wheat 2 tbsp Coconut powder 1/2 cup oil 1/2 butter 1/2 cup Sugar 1/2 or 2/3 tsp baking soda 3 -4 Vanilla essence Topping: cardamom powder, pistachio powder Oven Temp 350 ° F

Preheat oven. Mix all ingredients except toppins to make thick batter. Feel free to add more oil or butter as needed. Let dough sit for 15 to 30 minutes. Mix once again and make small balls out of the batter. Press the ball with the tip of your finger to make them flatter and decorate with the cardemum band pistachio power. Put pressed balls on a lightly greased cookie sheet and bake at 350° F fir about 12 to 15 minutes until Nankhatai are light brown. Let the Nankhatai cool down for two to three minutes before taking them off the cookie sheet.

3cup Gota Urad 1cup idli tari or idli rava 5 grains of Chana dal 5 grains of Methi

Soak it and grind it next day. Keep it for 8hours to ferment. You can little eno if you like . After it ferments, add salt and mix thoroughly and steam the batter by using a idli cooker for 15 minutes. Check it with a knife and make sure whether it’s done . Have it with chutney and ghee .

1/2 cup Toor dal 1/2 cup Chana dal 1/2 cup coconut grated shredded 5 Spoons of Dill finely chopped 2 tablespoons of coriander leaves Few curry leaves 2chillies chopped 1 inch ginger grated 1 spoon jeera or cumin Little hing Salt according to your taste

Soak toor dal and Chana dal for 5 hours. Grind it coarse. Keep the coarsely paste of dals in a big bowl. Add all the remaining ingredients and mix it thoroughly. Add salt and hing to it . Take the mixed dal paste in your hand give it a shape like round or flat balls . Place on a steamer with water. Steam it for 15 minutes until it’s cooked. You can prick it with a knife and make sure it’s cooked. Serve it with little bit of ghee for the healthy, delicious taste.

Green chillis, large sized: 10 Chickpea flour: 2 cups Coriander powder: 1teaspoon Cumin powder : 1teaspoon Ajwain: ½ teaspoon Chat masala. : 2 teaspoons Curd (sour): 1cup Oil.:1 cup Tamarind juice: 4 teaspoons Turmeric: 2 pinches Salt : sufficient quantity

Remove seeds from the green chills and keep them aside. Next, take a mixing bowl, place the rest of all the ingredients in it and mix them well ensuring that there are no lumps. The mixture should not be too soft . Stuff the mixture into the seeded chilis and keep them aside. Now place the frying pan on the stove and pour the oil. Then add the stuffed chilis and roast them like veggie patties. Now the yummy masala mirchis are ready for you to enjoy.

Beet Roots : 3 Chickpea flour: 1 cup Ghee. : 1 cup Honey : 1 half cup Cashews: thinly chopped ¼ cup Cardamom powder: ½ tea spoon

Peel the beetroots and grate them. Press the grated beets so as to drain the water out of it. Now mix the thinly chopped cashews in the grated beetroot, roast the mixture in half a cup of ghee and keep it aside. Then roast the chickpea flour in the remaining half a cup of ghee. Next mix both the roasted substances together while they are still hot adding the honey and cardamom powder to make the mixture into medium sized ladoos. Now, the mouthwatering beetroot laddus are ready to please your palate. ‎

Carrots: 3 Cashews: 2 cups ( 200grams) Ghee. : ½ cup Cardamom powder: 2 tsp Almond milk : 3 cups Honey : 1 cup

Roast the carrots and cashews in the ghee sufficiently. Then grind them into a smooth paste. Mix the almond milk with the paste and sieve the mixture thoroughly. Next, add the honey and the cardamom powder to the above carrot smoothie to make a delicious and nutritious drink.

Rice: 2 cups Mint : 1 bunch ( washed& chopped) Coriander : half bunch( washed& chopped) Green chilis: 6 ( chopped) Tempering ingredients: Mustard seeds: ¼ spoon Cumin seeds: ¼ spoon Dry red chillis: 3 Black gram : 2 spoons Curry leaves: 3 stalks Turmeric: a pinch Salt : sufficient quantity

First take a frying pan and pour oil in it. After the oil is heated, add chopped mint and chopped coriander. Roast them until their rawness goes away. Then, grind them into a fine paste and keep it aside. Now, soak 2 cups of rice. Then take a frying pan and pour oil in it. After the oil is heated, add all the tempering ingredients and roast them sufficiently. Now, add green chilies and roast them sufficiently. Now mix the coriander- mint paste with the above mixture and roast it together, adding salt and turmeric. Then, add pour 2 cups of water to it and boil it. Now add soaked rice to the boiled stuff. Placing a lid on the bowl, allow it to cook completely. After it is cooked fully, keep it on the stove for five 5 minutes after switching it off. Now the mouth watering mint rice is ready for your relish.

Sour buttermilk: 3 cups Malabar spinach: 1 cup Chickpea flour: ¼ Tempering ingredients: Mustard seeds: ¼ Oil: 2 tsp

First, mix the chickpea floor and turmeric, red chilli powder, coriander powder and salt in buttermilk. Mix it well without lumps. Then take a fry pan and oil in it. After the oil heated add all the tempering ingredients and roast them sufficiently. Then add Malabar spinach to it and roast it until greenness goes away. Now add Buttermilk mixture to it and boil until it becomes stew. Now the tasty Malabar spinach - buttermilk stew is ready for your relish. It can be taken with soft rice and chapatis

Rice: 2 cups Amla paste: ½ cups Green chilis: 6 Peanuts: ¼ cup Tempering ingredients: Cumin seeds:1 tsp Cloves : 3 Black gram: 1 tsp Turmeric: a pinch Salt. : sufficient quantity Curry leaves: 4 stalks Oil. :¼ cup

First, cook rice and keep it aside to allow it to cool. Then take a frying pan and oil in it. After the oil is heated add all the tempering ingredients and roast them sufficiently. Then add peanuts and green chilies and roast them sufficiently. Now mix Amla paste and roast it along with all the above ingredients adding salt and turmeric. Next mix the cooked rice with the above mixture. Placing a lead on the bowl allow it to simmer it for a few minutes on a low flame. No the mouth watering Amla bath is ready for your relish.

Moringa Leaves: 500 gm Chickpea dal: 100 gms Green Chilis : 8 Garlic Cloves: 4 Onion Chopped: 100 gms For Tempering Mustard and Cumin seeds: 1/4 tsp each Black gram: 1/2 tsp Dry red chillis: 2 Curry leaf: 4 stalks Coriander leaves Turmeric Salt to taste Oil: 5 tsp

First, soak Chickpea dal for about 5 hours and then grind it in a coarse manner. Keep it aside. Now place a frying pan on the stove and pour oil into it. After it has got sufficiently heated, add mustard seeds and cumin seeds to it. Allow them to be roasted sufficiently. Next add black gram, Dry red chillis, onions, curry leaves and garlic and roast the mixture sufficiently. Now add the ground chickpea dal and roast until the greenness goes away. Next add Moringa leaves along with turmeric, and salt. Place a lid on the bowl, cook it for 30 minutes on a medium flame. Now and then sauté with a spatula. Finally garnish the curry with coriander leaves. Now the delicious moringa chickpea dalkari is ready for your enjoyment. It can be taken along with white rice or chapatis.

Raw Rice 1 cup Toor Dal 1/2 cup Vegetables cut into bite size (Onions, Drumsticks, Chayote Squash, Pumpkins, Eggplant, Winter Melon etc.) use as per availability and taste 1 cup Curry Leaves 2 sprigs Sambahr Pwd 2 Tablespoons 1 TSP Mustard Seeds 1/2 TSP Methi Seeds 1/2 TSP Asafoetida 1/2 TSP Turmeric 2 TBS Tamarind Paste 1/2 TSP Red Chilli pwd Ghee for seasoning Salt to taste Water 6 cups

Wash the rice and toor dal, drain water and set aside Use pressure cooker or instapot , add 3 TBS ghee Once the ghee is hot add mustard seeds and allow it to crackle Add methi, asafoetida, and curry leaves Simmer the heat and add turmeric and chopped veges. Mix well Add the washed rice and toor dal, and saute for a minute Add water, tamarind, and sambhar pwd, chilli pwd and salt Pressure cooker for 2 whistles or Instapot for 6 mins Open lid when cool and garnish with ghee and chopped coriander Serve with papad or chips