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Welcome to Flavory Food & Living (the 'Website'), a digital service operated by Acestra, Inc. Please read the following to learn more about our Privacy Policy.

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What personal information do we collect from the people that visit our website?

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Privacy Policy Changes

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This is an example page. It's different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to potential site visitors. It might say something like this:

Hi there! I'm a bike messenger by day, aspiring actor by night, and this is my website. I live in Los Angeles, have a great dog named Jack, and I like piña coladas. (And gettin' caught in the rain.)

...or something like this:

The XYZ Doohickey Company was founded in 1971, and has been providing quality doohickeys to the public ever since. Located in Gotham City, XYZ employs over 2,000 people and does all kinds of awesome things for the Gotham community.

As a new WordPress user, you should go to your dashboard to delete this page and create new pages for your content. Have fun!

Ingredients:

• 1 bell pepper
• 1 small red onion (Coarsely chopped)
• 3 cloves garlic
• 3 hot red chillies
• 2 tsp chopped tomato
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp salt

1. Broil red bell pepper for 25 minutes, turning occasionally, until completely softened on the inside.
2. Allow to cool, and peel skin to discard along with seeds.
3. While waiting for red pepper to cool, add oil to a frying pan and saute the red onion, garlic, chillies, and tomatoes for 10 - 12 minutes until completely caramelized.
4. Transfer the red bell pepper along with the remaining ingredients and blend until smooth.
5. Serve with rice or couscous, or use it as a condiment in any of your other meals.

Hi there!!

Welcome to Flavory Food & Living - a site dedicated to fresh, vegetarian recipes. We are here to provide you with easy recipes developed from our experience in the kitchen.  Most of our cooking focuses on vegetarian food since that is what we cook at home, here in Toronto, Ontario.  When you re-produce meals as outlined in our recipes, you will find that cooking becomes a more enjoyable experience rather than a daunting chore.

Our section on meal courses is influenced by traditional South Indian/Sri Lankan home-cooked food.   They are partially a collection of recipes that have been passed on to us by family and friends.  Our aim is to get you more excited about vegetarian cooking as we have highlighted in this section. Using well-organized recipe lists along with step by step instructions, we have made to ensure you can prepare versatile vegetarian dishes from the comfort of your own home.  As you go through our pages, you will definitely fall in love with organic vegetarian cooking as much as we do.  We take pride in cooking South Asian dishes using ingredients found in North America.

Our baked goods are adapted from many different sources.  This is one of the main sections (besides the section on Breakfast) where you will find recipes that contain eggs.  While our main course is inspired by the cooking we grew up with, the baking section is more western-based.

We will continuously update our website and share our latest endeavours from our kitchen accordingly.

All information provided is of a general nature and furnished only for education/entertainment purposes only. No information is to be taken as medical or other health advice pertaining to any individual specific health or medical condition. We are not responsible for any reactions that might result from following the posted recipes, or for the outcome of any recipe you try from this website. You may have the same results we do due to variations in ingredients, humidity. cooking temperatures, typos, or individual cooking abilities. You agree that the use of this information is at your own risk.

Ingredients:

• 2 tbsp instant coffee powder
• 2 tbsp sugar
• milk
• 2 tbsp hot water

1. Using a hand blender, whip the coffee powder, sugar and hot water for about 5 minutes until it is light brown and fluffy.
2. Warm up the milk, or serve chilled in a glass container.
3. Place a large scoop of the blended coffee mixture on top of the milk and smooth it out before serving.

Ingredients: For cake:

• 3 Bananas
• 3 large eggs, at room temperature
• 3/4 cup unsalted butter, at room temperature
• 3 cups whole grain whole wheat flour
• 2 tsp vanilla
• 1/2 tsp cinnamon powder
• 1 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cup buttermilk (made by adding 1 tbsp lemon juice and topping it off with milk, then stirring and letting sit for 5 minutes before use)

• 4 oz cream cheese, softened to room temperature
• 1/4 cup salted butter, softened to room temperature
• 1 1/2 cup icing sugar
• 1/2 tsp vanilla

1. Mash the bananas using a stand or handheld mixer, and set aside.
2. Mix the flour, baking powder, cinnamon and salt, and set aside.
3. Beat the butter on high speed for about a minute, until smooth.
4. Add the sugar to the butter and cream together for about two minutes.
5. Beat the eggs and the vanilla together with the sugar and butter until well combined, then add in the mashed bananas and beat.
6. Add the dry ingredients alternating with the buttermilk in three portions while having the mixer on low speed, until everything has been incorporated.
7. Preheat the oven to 350 F.
8. Grease a round cake baking pan, and transfer all the batter into it spreading evenly.  Bake for 45 - 50 minutes.  Insert a toothpick into the center of the cake to make sure it comes out clean, before removing it from the oven and setting it out to cool.

1. Using a handheld or stand mixer, beat the cream cheese and butter together on high speed, until softened.
2. Add the vanilla and icing sugar, and using a rubber spatula or spoon mix well.
3. Beat the mixture on high speed for 2 minutes, before spreading the frosting on the cooled cake.
4. Serve the desired portion, and refrigerate the remaining for up to five days.

Ingredients:

• 1 small red onion (Coarsely chopped)
• 3 cloves minced garlic
• 1 tbsp minced ginger
• 2 tsp ground pepper
• 1 medium-size tomato, chopped
• bunch of cilantro stems
• 1 1/2 tbsp rasam powder
• 1/2 cup tamarind juice
• 1 cup of water
• salt, to taste

1. Clean up the stems, and blend to paste using water.
2. Next, add oil to a frying pan and saute the red onion, garlic, ginger, for about 5 minutes until caramelized.  Sautée the tomatoes next until softened.
3. Add the dry ingredients - rasam powder, salt, ground pepper - along with the blended cilantro and stir to combine.
4. Add tamarind juice, and water, leaving it to boil for about 10 minutes.
5. Serve hot!

Ingredients:

• 4 cups of whole wheat all-purpose flour
• 4 1/4 tsp active dry yeast
• 7 tsp sugar
• 1 cup of warm water
• 1 cup room temperature water
• 1/2 tbsp salt
• 3 tbsp salted
• 2 tbsp coconut oil
• extra butter/coconut oil for greasing

1. Add the sugar, dry yeast and warm water to a small bowl.  Mix well until all the sugar and yeast has dissolved.  Let this sit for 15 minutes.
2. Melt the butter and coconut oil in a microwave.
3. In a large bowl, sift the flour, and add salt.  Add the yeast, and mix well.  Continuing mixing the flour while you add the melted butter and oil until all the butter has been fully incorporated into the flour.
4. Next, add the water at room temperature gradually, while mixing the dough until the water has been fully incorporated.  You should end up with a slightly sticky dough.
5. Place the dough on a flat surface, and start kneading it using both hands.  Take turns flipping, kneading and folding the dough repeatedly until the dough is smooth and has no lumps.
6. Once the dough has been completely kneaded, roll it up and place it back into the large bowl.  Cover the bowl with a damp cloth and let it sit overnight, giving it enough time to double in size.
7. When ready to bake, preheat the oven to 225 F, and start cutting parchment paper lengthwise according to how tall your bread loaf will be.  Line your loaf pan with parchment paper and grease it well with butter/coconut oil.
8. Working with the dough, press it down fully until all the air has been completely released from it.  Roll out the dough into a long log shape, and start pulling pieces to form balls that are all the same size.
9. Mould each piece of dough so that it's flat at the bottom and curved at the top.  Grease the piece of dough well before placing it in the pan flat side down.  Place a parchment after you have laid one piece of dough, and repeat with the next piece of dough.  Continue working this way, until all pieces have been placed in the loaf pan.  Grease the top of the bread with butter as well before placing it on the lowest rack in the oven.
10. Bake for 25 minutes at 225 F, then increase the temperature to 375 F and bake it for an additional 25 to 30 minutes.
11. Let it cool on a rack and serve.

Ingredients:

• 1/2 watermelon
• lime or lemon juice, to taste

1. Cut a watermelon in half, and scoop out all the flesh from the one half into a blender.
2. Once all the watermelon flesh has been scooped in, blend for a couple of minutes, until watermelon is completely crushed.
3. Using a fine-mesh strainer, drain the juice into a container.
4. Add the lime/lemon juice to taste and serve.

Ingredients: *For applesauce:

• 1 apple
• 1/2 cup water
• 1 tbsp brown sugar
• cinnamon sprinkled over

• 1 cup quick oats
• 1/8 cup salted butter
• 1/2 cup applesauce*
• 1/8 tsp maple syrup
• 1/2 tsp vanilla
• 1 egg
• 1/2 tsp cinnamon
• 1/4 cup almond milk
• 1/2 tsp baking powder
• apple slices for topping

1. Chop the apple into small pieces.  Combine the apple pieces, water, sugar and cinnamon in a small saucepan.
2. Cover and cook for about 15 - 20 minutes, until the apple has softened.
3. Remove from heat, and mash with a potato masher.

1. Preheat oven to 375 F.
2. Combine all ingredients in a bowl and mix well.
3. Transfer the mixture to a casserole dish, and line up with leftover apple slices.
4. Bake at 375 F for 30 - 35 minutes.

Ingredients:

• 400 g paneer
• 1 tbsp oil
• 4 medium onions, quartered
• 1/2 cup cashews
• 4 medium tomatoes, quartered
• olive oil, enough to coat the paneer cubes
• 1/4 tsp turmeric
• 3 tbsp butter
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• salt and pepper, to taste
• 1 tsp red chilli powder
• 1/4 tsp cardamom powder
• 1/2 tsp garam masala
• 1 tbsp honey
• 1/2 cup cream

1. On medium heat, sauté the onion, cashews, and tomatoes in oil until the onion is translucent and the tomatoes are softened.
2. Transfer to a blender and let cool for about an hour before blending.
3. In the meantime, chop the paneer into cubes and toss with salt, black pepper, turmeric, and olive oil.
4. Spread the cubed paneer on a sheet pan and grill lightly for about 10 minutes.
5. Next heat the butter and add in the ginger and garlic in a large pot, stirring for 2 - 3 minutes until browned and fragrant.
6. Add the blended tomato paste along with red chilli powder, salt, cardamom powder, and garam masala, and let simmer for about 20 minutes.
7. Stir in the honey well, and add the cubed paneer from step 4 along with cream, letting it cook for another few minutes.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups of all-purpose whole wheat flour
• 1 tsp baking soda
• 2 eggs
• 1/2 cup butter, room temperature
• 1/4 tsp salt
• 3/4 cup brown sugar
• chocolate chips, nuts of your choice (optional)

1. Using a hand mixer, whisk the 2 eggs in a separate bowl.
2. In a large bowl, beat the butter and sugar together until softened.
3. Add the eggs and mashed bananas to this mixture and blend well.
4. Next, add the flour, baking soda and salt, and stir just to moisten.
5. Preheat oven to 350 F, and grease a 9 x 5-inch loaf pan with butter.
6. Pour the into the loaf pan, and set it to bake in the preheated oven for about 60 - 65 minutes.
7. Insert a toothpick into the center of the bread to make sure it comes out clean, before removing it from the oven and setting it out to cool.

Ingredients: For cupcake:

• 2 cups of sugar
• 1 3/4 cups whole wheat all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup 2% milk
• 1/2 cup canola oil
• 2 tsp vanilla
• 1 cup boiling water

• 3/4 cup salted butter, at room temperature
• 3 oz brick-style cream cheese, at room temperature
• 1/4 cup frozen strawberries
• 1 tsp vanilla extract
• 3 cups icing sugar

1. Mix the dry ingredients: sugar, flour, cocoa, baking powder and salt.
2. Add eggs, milk oil and vanilla to this mixture, and beat with a stand-alone mixer on medium speed for about 3 minutes, stopping twice in between to scrape the sides of the bowl.
3. Pour in the boiling water and blend well at the lowest setting until everything is mixed, stopping once in between to scrape the sides of the bowl.
4. Preheat the oven to 350 F.
5. Place cupcake liners into the cupcake pans, and pour the batter into the liners using a large measuring cup with a pouring lip.
6. Bake cupcakes for about 20 minutes.  Insert a toothpick into the center of the cake to make sure it comes out clean, before removing it from the oven and setting it out to cool.
7. When cooled completely, prepare the frosting as follows:
8. Whisk the butter, cream cheese, strawberries, vanilla and half of the icing sugar in a bowl, at low speed for about 3 minutes until all the ingredients are combined.
9. Add the remaining icing sugar 1/2 cup at a time with the mixer at medium speed for about 5 minutes.  Stop the mixer twice to scrape the sides of the bowl to make sure everything is blended.
10.  Continue beating the icing for another 4 minutes at medium-high speed.
11. Using an icing bag, pipe the icing onto the cooled cupcakes and serve.

Ingredients:

• 1 Cauliflower Head
• 1 tsp salt
• 1 tsp turmeric
• 1 cup Dry Roast Red Rice Flour
• 1 tsp minced garlic
• 1 tsp minced ginger
• 9 tbsp water

1. Cut the cauliflower head into bite-sized florets.
2. Next, mix the remaining ingredients into a thick but slightly runny batter.
3. Transfer the cauliflower pieces in the batter and mix until coated well.
4. Heat some canola oil about 1 cm deep in frying pan on medium heat.
5. Once the oil has been thoroughly heated, place the cauliflower florets one by one until the pan is filled.
6. Fry for about 2 - 3 minutes until it turns golden brown, and flip over to the other side if not golden brown there.
7. Remove from pan once completely golden brown on all sides, and fry the next set of cauliflower pieces.
8. Serve as is, or with your favourite dip.

Ingredients:

• 2 tbsps ghee
• 2 cups ghee (extra)
• 1 cup besan flour, sifted
• 2 cups brown sugar
• water to cover the sugar

1. Grease a pan evenly with 2 tbsps ghee.  Set aside.
2. Heat 1 cup (8 oz) of the extra ghee in a heavy saucepan.
3. Add the sifted besan flour, and stir thoroughly.  Set aside.
4. Now heat the sugar on low heat, adding just enough water to cover the sugar, and make a syrup of one thread consistency.
5. Meanwhile, heat the remaining 1 cup ghee.
6. Add the besan flour/ghee mixture to the sugar syrup.
7. Keep stirring on low heat and remove any lumps.
8. Gradually add the remaining heated ghee.
9. Keep stirring until the ghee separates and floats on top.
10. When the mixture froths up, pour quickly into the greased pan.  Shake the pan gently to spread the Mysore Pak.
11. If there is too much ghee at the sides or top, then invert the pan after 20 to 30 minutes, so that the excess ghee is removed.  Otherwise, let the Mysore Pak cool down completely before inverting the pan on a chopping board or tray or plate.
12. Cut into pieces with a sharp, greased knife.
13. Serve and store remaining in an airtight container.

Ingredients:

• 2 medium potatoes
• 1 sprig curry leaves, chopped
• 1/2 medium-sized onion, chopped
• cilantro, handful
• salt, to taste
• pepper, to taste
• 1/4 tsp turmeric
• 2 tbsp coconut cream

1. Cook the potatoes in a pressure cooker for about 3 whistles.
2. Peel the skin, and transfer the potatoes to a medium bowl.
3. Mash the potatoes almost to a smooth.
4. Add the remaining ingredients to the mashed potatoes, and mix well.

Ingredients:

• 1 tbsp Ginger
• 1 Lemon
• 1 Shallot/Onion
• 1 Cauliflower
• 1 Bunch Cilantro
• 165 mL Coconut Milk
• 1 Large Red Tomato
• 1/2 tsp ground chilli powder
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 3 cloves garlic, minced
• Salt, to taste

1. Cut the cauliflower into bite-sized florets and toss with some salt, pepper and oil.
2. Spread the cauliflower on a sheet pan and grill for about 16 - 18 minutes until lightly brown and tender when pierced with a fork.
3. While the cauliflower roasts, chop the tomatoes. Peel and mince the ginger. Zest the lemon. Chop and mince the onions. Pick the cilantro leaves off the stems, and roughly chop them.
4. In a medium pot, heat a tbsp of oil on medium heat.  Sauté the ginger and shallot, stirring frequently for about 30 seconds to 1 minute, until fragrant.
5. Add in the curry powder, and cook for about 30 seconds to 1 minute, until it is toasted and fragrant.
6. Add the chopped tomatoes and cook until it is really softened and almost paste-like.
7. Next, add the lemon zest and 1/2 cup water.
8. Simmer stirring occasionally for about 3 to 4 minutes until the sauce has thickened.
9. Add the roasted cauliflower and for about 15 minutes until thoroughly heated.
10. Season with salt & pepper to taste.
11. Remove from heat and mix in the coconut milk until fully combined with the remaining ingredients before serving.

Ingredients:

• 3/4 cup water
• 1 1/2 cup brown sugar
• 2 whole cardamoms, powdered
• 1 3/4 cups besan flour
• water a required
• oil for deep-frying
• 5 cashew nuts, chopped into small pieces
• 5 raisins
• 1 tbsp ghee

1. In a heavy saucepan, add 3/4 cup water to the sugar and bring to a boil.
2. Boil the mixture until it is a syrup of one-string or thread consistency.
3. Remove from the heat and add the saffron and powdered cardamoms.  Set aside.
4. Sift the besan flour into a bowl.
5. Add enough water to make a thick batter of dropping consistency.
6. Heat oil in a pan.
7. Drop a ladleful of the batter through a slotted spoon with pea-sized holes.  Fry until uniformly golden and crisp.
8. Continue until all the batter has been used.
9. Add these fried little balls to the sugar syrup.
10. Saute the cashew nuts and raisins in 1 tbsp ghee, and add to the laddu mixture.
11. Mix thoroughly and allow to cool.
12. Shape laddus into small balls.

Ingredients:

• 1 cup whole grain whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 3/8 cup icing sugar
• 1/4 cup unsalted butter
• 1/8 cup 2% cold milk

1. Cube the butter and place it in the freezer for about 15 minutes, until it hardens.
2. Measure the flour, baking powder and sugar into the bowl of a food processer.  Pulse for about 15 seconds to evenly combine the dry ingredients.
3. Add the cold butter and pulse about 4 - 5 times until butter is evenly combined.
4. Next, add the milk and process for about 2 seconds.
5. Transfer the mixture to a medium bowl and knead a little until you have a smooth dough.
6. Preheat the over to 350 F.
7. Roll the dough out onto a well-floured clean surface.  Cut the dough into rounds, using a cookie-cutter about 2 - 3 inches in diameter.
8. Place the biscuits on a cookie sheet lined with parchment paper, and use a strand of uncooked spaghetti to prick the biscuit with holes.
9. Bake the biscuits for about 15 - 20 minutes until they turn pale brown.

Ingredients:

• Rava, 1 cup
• 3 tbsps ghee
• 1/2 tsp mustard seeds
• 1 tsp chana dhal
• 1 tsp urad dhal
• 1/4 cup roasted cashews
• 1 medium onion, chopped
• ½ teaspoon grated ginger
• 1 sprig curry leaves, chopped
• 1/2 cup frozen vegetables
• 1/2  red, yellow, or orange pepper
• 1 medium tomato, chopped
• 1/4 tsp turmeric powder
• 2 cups water
• Salt to taste

1. Roast the Rava in a kadai while stirring on low flame.
2. Once the Rava starts changing color and you get a nice aroma, remove it from Kadai and set it aside.
3. Add the ghee to the same kadai and heat on low heat.
4. Once the ghee becomes hot, add the mustard seeds and let them splutter.
5. When the mustard seeds begin to splutter, add the chana dal and urad dal and fry just until they turn golden.
6. Add the chopped onions, and sauté until they turn translucent.
7. Next, add the ginger and curry leaves (chopped), and stir.
8. Then add all the remaining vegetables and mix.
9. Mix the turmeric powder in and sauté on low flame for 3 to 4 minutes.
10. Pour the water and add salt to taste.
11. Increase the flame and let the water boil.
12. Once the water comes to a boil, reduce the flame and add the Rava bit by bit along with the roasted cashews while stirring until all Rava has combined with the vegetables.
13. Serve with your favorite side.

Ingredients:

• Vegetables of your choice (carrots, spinach, yuca yam, pumpkin)
• Rice, 1 cup
• Dhal of your choice, 1 cup
• Sambar Powder
• Salt to taste
• 1/4 tsp turmeric powder
• 1/4 cup tamarind juice
• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1 sprig curry leaves
• 1 medium onion, chopped
• 1/2 clove garlic, chopped
• 1 medium tomato, chopped

1. Wash the rice, and dhal and add to a large pressure cooker.
2. Chop your vegetables, and to add pressure cooker.
3. Add a little bit of turmeric powder, salt and powdered black pepper.
4. Cook this mixture for about 3 - 4 whistles before removing from heat.
5. Heat oil in a separate pot.  Add mustard seeds.  Once the mustard seeds pop, add the curry leaves, chopped onions and garlic.
6. Sauté the onions and garlic for a few minutes until they caramelize.
7. Add the chopped tomatoes, sambar powder and salt.
8. Mix well and cook until tomatoes become thick and saucy.
9. Add the tamarind juice and cook just until it start to boil.
10. Add the rice and vegetable mixture to the pot containing the tomato/tamarind sauce, and mix well.
11. Add a bit of ghee to your liking and serve with your favourite sides.

Ingredients:

• 1 pkg of firm tofu (about 420 g)
• 1/4 soya sauce
• 1/4 cup water
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 2 cloves minced garlic
• 1 tsp grated ginger
• 1/2 medium-sized onion
• 1 red bell pepper

1. Drain the tofu and remove the excess fluid by blotting well between paper towels.
2. Slice into 1" x 1" pieces about 1/8" thick.
3. Measure the remaining ingredients into a small bowl, and whisk together.
4. Arrange the tofu slices in a single layer in a narrow container or baking dish and pour enough marinade to cover all the pieces.
5. Let stand for about an hour or so (the longer the better).
6. Preheat the oven to 400 F shortly before you'd like to bake the tofu.
7. Transfer the tofu slices from the marinade to a parchment-lined baking pan in a single layer.
8. Bake for 20 minutes, then turn the strips and bake for another 15 or so, until the tofu is firm and starting to turn light brown along the edges.
9. Mix some veggies in the remaining marinade, and roast them along with the tofu.

Ingredients:

• 1 cup dhal of your choice (urid dhal, mysore dhal, toor dhal)
• 2 cups water
• 1/2 tsp cumin seeds
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 3 cups spinach, chopped
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1/4 tsp ground black pepper
• 1/2 tsp turmeric powder
• 1/4 tsp ground cumin
• 1 tsp lemon juice

1. Rinse the dhal in cool water a few times, until the water is clear.
2. Transfer the dhal to a pressure cooker and add enough water to cover about 3/4 inch from the top of the dhal (about 2 cups).  Let the dhal soak in this water for about 1 hour before turning on the pressure cooker.
3. Pressure cook the dhal on high heat for 3 whistles.
4. Set the pressure cooker aside and let it depressurize.
5. Heat oil in a pot and add cumin seeds to splutter.
6. Add the ginger and garlic, and sauté for a few minutes.
7. Next, add the onions and sauté until it turns translucent.
8. Then add tomatoes and sauté until it turns mushy.
9. Add chopped spinach, and sauté until it wilts.
10. Add turmeric, ground pepper, ground cumin and salt, and sauté for 30 seconds.
11. Lastly, add the cooked dhal and mix everything until well combined.
12. Add enough water to get desired consistency, and bring to boil. Simmer for 5 minutes and remove from heat.
13. After curry has cooled down a bit, sprinkle in lemon juice and mix well before serving.

Ingredients:

• Purple Yam
• Water (just enough to cover the yam)
• 1 tsp ground cardamom
• sugar, to taste
• 1/2 cup coconut milk
• 1/8 cup crushed cashew nuts

1. Peel the yam, and chop into bite-size pieces.
2. Add the yam to a pot along with water.
3. Bring the water to a boil and let the yam cook until it completely softens and becomes mashable.
4. Remove from heat, and mash with a potato masher.
5. Add ground cardamom, sugar, and coconut milk, and mix well until combined.

Ingredients:

• 2 ripe bananas
• 2 eggs
• 1 tsp vanilla
• 1/2 cup oats
• 1/2 cup blueberry

1. In a large bowl, mash the bananas until almost smooth.
2. Add the eggs and vanilla and mix well.
3. Stir in the oats.
4. Add the blueberries and mix carefully.
5. Heat a skillet on medium heat and grease well.
6. Add a scope of the pancake batter, and let it cook for a few minutes until it solidifies.
7. Flip the pancake

Ingredients:

• 1 cup semolina (fine rava)
• 1 cup sugar
• 2 1/2 cups milk
• 2 pinches saffron strands OR yellow food colouring
• 2 tbsps ghee
• 1/4 cashews
• 1/4 cup raisins

1.  Heat the ghee on low-medium and fry the cashews until slightly brown.  Add the raisins and fry until they swell up.  Remove from heat and set aside.
2.  Add the rava to the remaining ghee and roast it lightly until the aroma rises from it.  Mix in the sugar with the rava.
3. Heat the milk in a separate container, and start pouring it into the pot containing the rava while stirring consistently with the other hand to prevent lumps from forming.  Also, add the **saffron strands or food coloring and the fried cashews and raisins at some point while stirring.
4. Once the milk has been fully incorporated, turn off the heat and let sit for a while.
5. Mold into desired shape and let the mixture cool slightly before serving.

Ingredients:

• 2 cups, roasted red rice flour
• hot, steaming water
• salt, to taste
• 1/2 cup grated coconut

1. Measure the rice flour in a medium-sized bowl, and add salt.
2. Bring water to a full boil in a kettle.
3. Start pouring the water from kettle to the flour mixture, and using a tall glass or steel cup mix the flour and water together. Make sure to add just enough water so that the desired texture is reached.  You should be able to break the flour mixture apart into small crumbles.
4. Once all the flour mixture has been broken into small crumbles, set it aside and turn on a pressure cooker containing about 2 cups water.
5. Place a little bit of grated coconut at the bottom of a pittu mould and fill the rest of the mould with the flour mixture.
6. Place the pittu mould holding the flour mixture on the steaming pressure cooker.
7. Steam the pittu for about 3 - 5 minutes before removing from heat, and then place the next bit of flour mixture to steam.  Continue working in this manner until all the flour mixture has been steamed.
8. Serve pittu with curry of your choice.

Ingredients:

• 1 bunch of long beans
• 1/2 medium-sized onion, chopped
• 4 - 5 cloves garlic, chopped
• 1 tsp salt (or to taste)
• 1/2 tsp red chilly powder
• 1/4 tsp turmeric powder
• 2 medium-sized potatoes
• 1 tsp fenugreek seeds
• 1/2 cup tamarind juice
• 1/4 cup coconut milk

1. Chop long beans into 1-inch pieces and set aside.
2. In a medium-size pan, heat 1 1/2 tbsp of oil.
3. Sautee the onions, garlic, and fenugreek seeds.
4. Add the potato long beans, and all the spices (salt, red chilly powder, and turmeric).
5. Let the vegetables cook at low heat for about 1/2 hour, stirring occasionally to make sure they do not stick to the bottom of the pan.  If the vegetables have not softened, add some water (enough to cover the vegetables) and let it cook some more.
6. Once the long beans and potatoes have softened, add some tamarind juice and let it cook for a few more minutes.
7. Remove from heat and add the coconut milk before serving.

Ingredients:

• Package of pre-shredded cabbage/coleslaw mix
• sriracha, to taste
• mayonnaise, to taste
• salt, to taste
• pepper, to taste
• 1 tbsp olive oil

1. Empty the shredded cabbage/coleslaw into a large bowl.
2. Rinse well, and let drain.
3. Return the shredded cabbage/coleslaw to the large bowl, and add the remaining ingredients.
4. Stir all ingredients together and serve.

Ingredients:

• 1 cup semolina (rava)
• 2 tbsps milk
• 1/4 cup cashew nuts
• 1/4 cup raisins
• 3/4 cup sugar
• 2 tbsps ghee

1. Add the ghee to a pan and fry the dry fruits until they slightly change colour.
2. Now add the semolina to a pot and roast on low flame until aroma rises.
3. Next, add sugar and keep mixing on low flame for a couple of minutes before adding the milk and continue mixing.
4. Remove from heat, and pinch off small bits of the mixture to make small-sized dumplings.
5. Let the dumplings dry for about an hour until they completely solidify before serving.

Ingredients: ● Shortcake

• 2 ¼ cups all-purpose flour
• 4 tsp baking powder
• 2 tbsp brown sugar
• ⅓ cup salted butter
• 1 egg
• ⅔ cup milk
• 2 cups whipped cream

• 2 lbs of fresh strawberries
• ½ cup granulated sugar

Ingredients:

• 3 medium potatoes
• 1 tbsp olive oil
• 1/4 tsp paprika powder
• 1/8 tsp ground pepper
• 1/4 tsp salt
• 1/2 tsp dried basil
• fresh basil, for garnish

1. Cut the potatoes into wedges.
2. Transfer the potato wedges into a large bowl, and add the remaining ingredients (except for the fresh basil) before mixing well to combine.
3. Place the wedges in an electric air fryer, and fry for about 15 - 20 minutes until brown and crispy on the outside.
4. Garnish with fresh basil, and serve alone or with your favourite dip.

Ingredients:

• Italian buns
• Avocado, sliced into pieces
• Potato patties, grilled as per instructions on the packaging
• 1 small onion, sliced into thin pieces
• Bell peppers of your choice, sliced into thin pieces
• Bunch of spinach, chopped
• Bunch of lettuce, chopped
• 1 medium tomato, sliced into thin pieces
• Shredded cheese (mozzarella, cheddar)
• Pickles, olives or other toppings of your choice
• Mayonnaise, as needed
• Tomato Ketchup, as needed

1. Slice the Italian bun lengthwise through the centre, and open it up.
2. Add the shredded cheese to grill each side of the bun and grill in a toaster oven for about 10 minutes.
3. Place the potato patties and the other toppings to the bottom half of the bun.
4. Cover with the other half of the bun, and serve immediately.

Ingredients:

• 100 g pasta of your choice (Pasta shells, Farfalle, Macaroni)
• 1 pack (227 g) of mushrooms of your choice (white, cremini, oyster, portobello)
• salt and pepper, to taste
• 1 tsp + 1 tbsp olive oil
• medium-sized onion, diced
• 1 tbsp grated garlic
• 2 tbsps of butter
• 1 tbsp parsley
• 1 tbsp dried thyme
• 250 ml of half and half cream, (or can substitute with 1 tbsp of melted butter stirred in 1 cup of warm milk)
• 1 tbsp of lemon juice
• 1/2 cup parmesan cheese
• 1 tbsp fresh basil leaves

1. Slice the mushrooms and toss with salt, pepper, and 1 tsp olive oil.
2. Spread the sliced mushrooms on a sheet pan and grill for about 30 minutes in a toaster oven until well done.
3. In the meantime, bring about 2 cups of water to boil in a medium-sized pot, and add salt.
4. Place the pasta in the boiling water, and cook according to the instructions on the package, for about 10 minutes or so, until desired tenderness has been reached.
5. Remove from heat and drain.
6. Once the mushrooms are well done, heat olive oil in a medium-sized cast iron skillet.  Sauté the diced onion in this until soft.
7. Add in all sliced mushrooms, garlic, and butter and cook until desired tenderness is reached.
8. Now add the parsley and thyme.
9. Stir in the cream and lemon juice until thoroughly combined.
10. Add pasta and parmesan cheese.
11. Mix for a few minutes to incorporate all of the flavors.
12. Top with fresh basil leaves and serve.

Ingredients:

• 3/4 cup milk
• 1/4 cup heavy cream
• 1/3 cup milk chocolate chips
• 1 tsp cocoa powder
• 1/8 tsp vanilla extract

1. Add the milk and heavy cream to a small saucepan, and bring it to simmer over medium heat.
2. Remove from heat and add the chocolate chips.
3. Let the chocolate chips melt for about 5 minutes before stirring it with a whisk.
4. Next, add the cocoa powder and vanilla.
5. Whisk up all ingredients until fully combined, and serve warm.

Ingredients:

• 1 carrot, cut into thin strips
• 1 cup broccoli head, chopped
• 1 red pepper, cut into thin strips
• 1 red onion, cut into thin strips
• 1/2 tsp turmeric
• salt and pepper, to taste
• 1 roti
• cheese (mozzarella, cheddar)
• 1/4 cup chopped spinach
• mayonnaise
• 1/2 avocado, sliced
• your favorite spicy curry

1. Chop the broccoli into bite-sized florets.  Cut remaining vegetables into thin strips.
2. Place the vegetables in a large bowl and add the turmeric as well as the salt and pepper.  Mix all until well combined.
3. Grill the seasoned vegetables for about 10 - 15 minutes, until browned and well cooked.
4. In the meantime, heat the roti on a pan.  Sprinkle on a few tbsps of cheese to one side and let it warm up just until the cheese melts on top and the other side is slightly browned.
5. Remove the roti from the pan and add the grilled vegetables along with some sliced avocado, spicy curry, chopped spinach, and mayonnaise.
6. Roll the roti with the filling in the center, and serve.

Ingredients:

• 1/2 cup burgol
• 2 potatoes, boiled
• 1/2 inch garlic, grated
• 1 garlic clove, grated
• 1/2 tsp red chili powder
• 1/2 tbsp cumin powder
• 1 carrot, grated
• 1/4 cup cauliflower, grated
• 1/4 cup instant oats
• salt, to taste
• 1/8 cup all-purpose flour
• canola oil, for deep frying

1. Pre-cook the burgol by soaking 1/2 cup burgol in 1/2 cup boiling hot water for about 15 - 20 minutes.
2. In the meantime, mash the boiled potatoes in a mixing bowl.
3. Strain excess water from the burgol before adding it to the mixing bowl.
4. Add all the other ingredients except for the oil and flour, and mix them together.
5. After checking for seasoning and adding the necessary salt/spices, shape the mixture into golf-size balls and shape using cookie cutters.
6. Dust each cutlet with flour on all sides and arrange them on a plate, until ready to fry.  If frying the next day or later, refrigerate the cutlets at this step until ready to use.
7. Heat some oil in a pot over medium flame, and deep-fry the cutlets for about 5 minutes on each side until they are golden.
8. Serve the burgol cutlets with your favorite dip.

Ingredients:

• 400 g cubed paneer

• 1/4 cup whole wheat flour
• 1 tbsp corn flour
• 1 tsp chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp grated garlic
• Water as needed
• Salt and Pepper to taste
• Sesame Oil for frying

• 3 cloves garlic, chopped
• 1 tbsp, grated ginger
• 1 medium red onion, chopped
• A few green chillies, sliced
• 2 tbsp Szechuan Sauce
• 1 tsp tomato ketchup
• 1 tbsp water
• Sliced spring onions to serve

1. Make the batter by mixing all the flour, spices, seasoning, garlic, and water enough to make a thick cream.
2. Leave the batter to rest for about 20 minutes before tossing in the cubed paneer.
3. Deep-fry the batter-covered paneer in hot oil until it is crispy.
4. Remove the paneer from the oil and let it drain on a paper towel.

1. Sauté the garlic in a little oil and add in the onions, ginger, salt and pepper, and chillies.
2. Cook for about three minutes and add in the sauces along with water.
3. Cook the sauce for about 1 - 2 minutes before stirring in the paneer.
4. Top with sliced spring onions before serving.

Ingredients:

• 4 - 5 cloves garlic, chopped
• 1 medium onion, chopped
• Vegetables of your choice (carrots, mushrooms, bell peppers, celery, zucchini)
• canned chickpeas and red kidney beans
• canned hot & spicy tomato sauce
• Sriracha sauce, to taste
• salt and pepper, to taste
• sliced parmesan cheese
• 3-4 chopped basil leaves

1. Heat oil in a medium-sized pot.  Sauté the chopped garlic and onions in this.
2. Add your least tender vegetable first, and let it cook until partially softened before mixing in your next set of vegetables to cook.  In this manner, add vegetables set by set until all of them have been incorporated.
3. Once all vegetables have been cooked to your desired tenderness, add chickpeas and red kidney beans mix well.
4. Stir in the canned tomato sauce and a drizzle of Sriracha hot sauce to taste.
5. Add salt and pepper to taste, and stir until all has been combined well.
6. Top with parmesan cheese and basil leaves before serving.

Ingredients:

• Spinach, 2 cups
• Cherry tomatoes, 1 cup
• Sliced Mozzarella Cheese, 1/4 cup
• Sunflower seeds, 1/4 cup
• 1/2 cup Papri, crumpled
• Salad sauce of your choice

1. Chop spinach and tomatoes, and place them in a large bowl.
2. Slice mozzarella cheese into small pieces and add it to the mixture along with sunflower seeds and papri.
3. Add in salad sauce to the mixture and stir until fully combined before serving.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 4 oz ground brown sugar
• 3 large egg whites
• 1 tsp allspice
• 3 tbsp butter
• 1 tsp vanilla extract
• 3/4 cup fresh blueberries
• 2/3 cup thick plain yogurt

1. Line a 12-cup muffin pan with muffin liners.
2. Sift the flour, baking powder, and half of the allspice into a large mixing bowl.
3. Add 6 tbsps of the ground brown sugar and mix.
4. In a separate bowl, whisk the egg whites together.
5. Add the butter, yogurt, and vanilla extract and mix well.
6. Next, stir in the fresh blueberries until thoroughly mixed.
7. Then, add the fruit mixture to the flour mixture, then gently stir together until just combined.  Do not over-stir the batter - it is fine for it to be a little lumpy.
8. Divide the muffin batter evenly among the 12 cups among the muffin liners (they should be about two-thirds full).
9. Transfer to a preheated oven at 375F/190C, and bake for about 25 minutes until risen and golden.
10. Remove the muffins from the oven and serve warm or place them on a wire rack and let cool.

Ingredients:

• 375 g paneer, cubed
• 5 tbsps all-purpose flour
• 6 tbsp cornflour
• 2 tbsps rice flour
• 3 tsp grated ginger
• 3 tsp grated garlic
• 1/2 tsp garam masala powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1 drop of red food colouring (if desired)
• 10 tbsp water (enough to get the right consistency)
• oil (for deep-frying paneer and sautéing vegetables)
• 1 medium red onion, sliced
• 8 - 10 curry leaves
• 3 tbsp thick yogurt
• salt, to taste

1. Cut paneer into 1-inch cubes.
2. Mix all flours and spices along with food colouring (if using) in a medium-sized bowl.
3. Add enough water (about 10 tbsp) to make a medium-thick paste.
4. Mix paneer cubes in until well coated.
5. Heat oil at medium temperature in a saucepan for deep-frying and add paneer to fry.
6. Deep-fry several pieces at a time until brown and crispy, and transfer them to a clean napkin covered plate to drain excess oil.
7. Heat a few tbsp of oil in a frying pan at medium temperature, and add sliced as well as curry leaves.
8. Sauté until the onions are translucent.
9. Then add the yogurt, a sprinkle of red chilli powder, and salt.
10. Stir and cook for a minute.
11. Add the fried paneer pieces, and cook for 2 - 3 minutes.
12. Remove from heat and serve.

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 tsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1 egg
• 1 cup, plus 2 tbsp milk, at room temperature
• 2 tbsp butter melted and cooled
• 1 banana, mashed

1. Whisk together the egg, milk, and butter in a large bowl.
2. Add the dry ingredients and whisk again until fully combined.
3. Heat a pan on low-medium heat.
4. Pour about 1/4 cup of the batter from step 2 onto a hot griddle and flip when golden brown on the bottom.
5. Flip the pancake and cook for a few minutes until golden brown on the other side as well.
6. Remove from heat, and continue working with the rest of the batter.
7. Serve with your favorite toppings, and freeze the remaining pancakes in a Ziploc bag once cooled for future use.

Ingredients: For the cake:

• 100 g butter
• 100 g brown sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 100 g all-purpose flour
• 1/2 tsp baking powder

• 75 g butter
• 150 g icing sugar
• 1/2 tsp vanilla extract
• 1 tbsp milk
• 200 g chocolate, melted, to dip (milk chocolate or white)
• sprinkles, to dip

1. First make the cake by placing the butter, sugar, and vanilla extract into a bowl and beating well to a creamy consistency.
2. Slowly beat in the eggs, one by one, then fold in the flour and baking powder and mix well.
3. Heat oven to 190 - 170 C.
4. Grease an 8 inch round cake baking pan, and transfer all the batter into it spreading evenly.
5. Tip into the cake tin and bake for about 20 minutes until risen and golden brown.  Set aside to cool completely.
6. While the cake is cooling, make the buttercream in a large bowl or the bowl of a stand mixer by beating the butter and icing sugar together until smooth.
7. Add the vanilla extract and milk and beat again.
8. Once the cake is cooled, crumble into large crumbs.
9. Add the buttercream and stir together.
10. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate.
11. Push a lollipop stick into each ball, then put them into the fridge for an hour to set.
12. Melt the chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth.
13. Tip the sprinkles into another bowl.
14. Take each of the chilled cake pops and dip into the chocolate, allowing it to drip off a little over the bowl.
15. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

Ingredients:

• red chilli 150 gms
• coriander seeds, 300 gms
• 1 tsp gingelly oil
• bengalgram dhal, 200 gms
• fenugreek seeds, 75 gms

1. Fry red chilli for a few minutes.
2. Fry coriander seeds in a pan on medium flame for approximately 5 minutes or until the color changes to a golden brown.
3. Use gingelly oil to fry slightly until the coriander seeds' aroma rises.
4. Fry Bengal gram dhal in a pan until you can inhale an aroma of dhal or for approximately 5 minutes on medium flame.
5. Now fry fenugreek seeds in a pan with 1 spoon of oil till you inhale the aroma of the seeds. This should take approximately 2 minutes on medium flame.
6. All frying needs constant stirring to get an even texture on all grains.
7. Now transfer and mix all the dried ingredients on a plate to cool down and place it under a fan
8. Once it cools down transfer it to a grinder and grind the mixture.
9. This ground mixture can be used in any sambar or sambar rice.

Ingredients:

• 1 cup payaru (moong dhal)
• enough water to cover the payaru
• 1/4 cup grated coconut
• 1 tbsp sugar

1. Place the moong dhal in a medium-sized bowl, and add enough water to just cover the moong.
2. Let the moong dhal soak in the water overnight.
3. When ready to cook, remove the excess water from the bowl and wash the moong dhal a few times before placing it in a medium-size pot.
4. Add enough water to just cover the moong dhal and cook on low heat for about 15 - 20 minutes.   If you find that the water runs out before the moong dhal is cooked properly, again add a bit more water and cook until desired tenderness is reached.
5. Remove the moong dhal from heat and add grated coconut and sugar.
6. Mix all ingredients until fully combined, and serve.

Ingredients:

• 3 - 4 large green tomatoes
• 1 tsp cumin seeds
• 1 + 1/2 medium red onion, chopped
• 1/2 cup shredded coconut
• water
• 2 + 1 tbsp oil
• chopped raw tomatoes
• salt, to taste
• 1/4 tsp turmeric powder
• 1 tsp chili powder
• 1/2 tsp mustard seeds
• 1/2 tsp urad dhal
• 1 sprig of curry leaves

1. Chop the tomatoes into 1-inch cubes.
2. Add the cumin seeds, 1 chopped red onion, and shredded coconut along with some water to a blender and grind it to a thick paste. Keep it aside.
3. Heat oil in a saucepan at medium temperature, and add chopped tomatoes.
4. Add salt as required, then close with a lid and let the tomatoes cook for a few minutes.
5. Add the turmeric powder and chilli powder.
6. Cook until oil starts oozing out of chopped tomatoes, opening the lid and stirring intermittently.
7. Once oil starts oozing out of the tomatoes, add the ground masala from step 2 along with 1/4 cup water to the saucepan and some salt to taste, and give everything a good mix.
8. While the tomatoes are cooking, prepare some tempered onions according to steps 9 - 12.
9. Heat about 1 tbsp oil enough for tempering.
10. Add 1/2 tsp mustard seeds, and them to splutter before adding in 1/2 tsp urad dhal.
11. Once the urad dhal is slightly browned add 1/2 medium chopped onions, and a sprig of curry leaves.
12. Sauté everything and remove from heat.
13. Check to make sure the tomatoes are well cooked before adding the tempered onion mixture from steps 8 - 12 and give everything a good stir.
14. Serve with your favorite rice.

Ingredients:

• 4 - 5 cloves garlic, chopped
• Pasta of your choice (Rotini, Rigatoni, Penne)
• Vegetables of your choice (carrots, mushrooms, bell peppers, broccoli)
• Alfredo sauce
• Pesto sauce
• salt, to taste
• 1/4 tsp turmeric powder

1. Bring about 1 L water to boil in a medium-sized pot, and add salt.
2. Place the pasta in the boiling water, and cook according to instructions on the package, for about 10 minutes or so, until desired tenderness has been reached.
3. Remove from heat and drain.
4. While waiting for the pasta to cook, heat oil in another medium-sized pot.  Sauté the chopped garlic in this.
5. Add your least tender vegetable first, and let it cook until partially softened before mixing in your next set of vegetables to cook.  In this manner, add vegetables set by set until all of them have been incorporated.
6. Once all vegetables have been cooked to your desired tenderness, add a bit of salt, turmeric powder and alfredo sauce to taste and mix well.
7. Transfer the drained pasta into the pot with the vegetables, and stir until all has been combined well.
8. Add pesto sauce according to taste and mix well.

Ingredients:

• slice of pumpkin
• 1 sprig of curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 medium onion, chopped
• 1 tbsp oil
• 1/4 tsp turmeric powder
• chili powder and salt, to taste
• 1/8 cup coconut milk

1. Chop the pumpkin into 1-inch cubes.
2. Heat oil on medium-low in a pot and add mustard seeds and cumin seeds to splutter.
3. Add the chopped onion and curry leaves, and sautée until the onions turn translucent.
4. Next, add chopped pumpkin and let it cook for a few minutes until softened.
5. Add the turmeric powder, chili powder, and salt as required, and give everything a good mix.
6. Let the pumpkin cook for a few more minutes so that it absorbs the flavors of the spices before removing it from heat.
7. At the end add coconut milk, and mix well before serving.

Ingredients:

• 4 oz cream cheese
• 1/2 cup softened butter
• 3/4 cups sugar
• 1 cup flour
• 10 double stuffed oreo cookies

1. Cream the butter, sugar and cream cheese until softened smooth using stand-alone or handheld mixer.
2. Slowly add measured flour to the above mixture and beat together until well combined.
3. Crush the oreo cookies into smaller pieces and fold into the mixture.
4. Cover the mixture with saran wrap and refrigerate for about 30 minutes.
5. Preheat oven to 350 F.
6. Remove the mixture from the refrigerator and scoop out little amounts, placing it on a baking tray lined with parchment paper.
7. Flatten out the mixture on the baking tray, and place in the oven for 14 - 16 minutes to bake.

Ingredients:

• ½ cup urad
• 1½ cup idli rice
• 1 tsp of fenugreek seeds
• water (enough to grind the urad and idli rice into a paste-like mixture)
• salt, to taste

• 1.5 L wet grinder
• pressure cooker
• idli molds

1. Measure the urad dal with a tsp of fenugreek seeds, and the idli rice into separate bowls.
2. Add enough water to both bowls to cover the dal and idli rice.
3. Let the urad dal and idli rice soak in the water for about 12 hours.
4. Grind the urad dal and the idli rice adding water as you go until you have a batter that is of paste-like consistency (takes about 1/2 hour on a wet grinder).
5. Add salt to this mixture, and stir with hand.
6. Let the batter for about 18 hours.
7. Once the idli mixture is fermented enough, prepare the idli molds by adding enough oil to grease it.
8. Using a ladle pour enough batter to fill each mold about 70 percent, leaving enough room for the batter to rise.
9. Pour some water into the bottom of the pressure cooker, so that it is just below the level of the lowest mold.
10. Place the idli molds in the pressure cooker and let them cook on medium-high heat without the whistle screwed on.  This should take about 10 - 12 minutes once the steam starts rising from the cooker.
11. Once cooked, turn off the heat and let the pressure cooker cool down for about 5 - 1o minutes.
12. Scoop the idlis out of the molds with a spoon, and serve it with your favorite side dish such as coconut chutney.
     

Ingredients: For pasta:

• 2 cups Cauliflower (or more, if you like)
• 1 + 2 tbsps olive oil
• Salt and pepper, to taste
• 1/2 lb pasta of your choice (Rotini, Rigatoni, Orecchiette)
• 2 cloves garlic (chopped)
• 1 - 2 tbsps of butter
• 1 tsp lemon zest
• 1/2 cup parmesan cheese
• 2 tbsps mint (chopped)

• 1 tbsp Olive oil
• 1/2 cup Panko Breadcrumbs
• 1/2 tsp Black Pepper

1. Preheat oven to 450 F.
2. Cut the cauliflower into bite-sized florets and toss with some salt, pepper, and 1 tbsp olive oil.
3. Spread the cauliflower on a baking tray and roast for about 16 - 18 minutes until lightly brown and tender when pierced with a fork.
4. Bring 250 mL water to a rolling boil in a medium-sized pot, and add salt.
5. Place the pasta in the boiling water, and cook according to instructions on the package, for about 10 minutes or so, until it is al dente.
6. While the pasta is cooking, sauté the panko breadcrumbs in olive oil, and season with pepper.
7. Remove the pasta from heat and drain, saving some of the drained water to make the sauce and set aside.
8. Heat olive oil in a medium-sized pot and sauté the chopped garlic until soft.
9. Add your pasta to this pot, along with 1/4 cup of water plus 1/2 cup pasta water, and salt to taste.
10. Once the water has been simmering for a while and has emulsified with the garlic oil, turn off the heat and mix in the butter.
11. Next, add in the lemon zest, chopped mint, and parmesan.
12. Finally, add in the roasted cauliflower, and mix until fully combined.
13. Top the pasta with the breadcrumbs and serve.

Ingredients: For Masal

• 1 tbsp coconut oil
• 1/2 tsp black mustard seeds
• 1 medium onion, finely chopped
• 1 tsp, grated garlic
• 1 tsp, grated ginger
• 2 red chilies
• 1 Sprig Curry leaves
• 1/2 tsp 5 spice
• fenugreek
• 2 medium tomatoes, chopped
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp chilli powder
• 1 tbsp brown sugar
• 2 tbsps vinegar of your choice
• salt
• asafoetida

• 2 slices of bread
• butter
• shredded cheddar
• shredded mozzarella
• cilantro

1. Heat oil on medium flame in a saucepan and add mustard seeds.
2. Once the mustard seed splutters, add the curry leaves, red chillies, chopped onion, grated garlic, and ginger.
3. Sautée until the onions turn translucent and the garlic and ginger are softened.
4. Next, add chopped tomatoes, chilli powder, 5 spice, ground cumin,  ground coriander, vinegar, sugar, and salt to taste.
5. Let this combination simmer on medium-low for about 30 minutes, stirring occasionally until it is thickened.
6. Remove from heat, and let it cool.

1. Butter 2 slices of bread on one side.
2. Place one slice with the buttered side on a pan, and set it on medium heat.
3. Spread the chutney on the other side then sprinkle some chopped onion and a generous amount of both types of cheese.
4. Place the other slice of bread on top, with the buttered side facing away from the chutney.
5. Heat sandwich on pan, and cook for about 3 - 4 minutes on each side until the bread is crispy on both sides, and the cheese has completely melted on the inside.

Ingredients:

• 1/2 cup combination of urid dhal, mysore dhal, and toor dhal
• 1/4 tsp turmeric powder
• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1 tsp fenugreek seeds
• 2 sprigs curry leaves
• 1 red chilli
• 1 medium onion, chopped
• 3/4 cups chopped pumpkin
• 1 medium tomato, chopped
• 2 tsps sambar Powder
• 3/4 cup tamarind juice
• 3/4 cups water
• Salt to taste

1. Rinse the dhal in cool water a few times, until the water is clear.
2. Transfer the dhal to a pressure cooker and add enough water to cover about 3/4 inch from the top of the dhal (about 1 cup).  Let the dhal soak in this water for about 1 hour before turning on the pressure cooker.
3. Pressure cook the dhal on high heat for 3 whistles.
4. Set the pressure cooker aside and let it depressurize.
5. Heat oil in a pot and add mustard seeds to splutter, then fenugreek seeds, red chilli, hing and curry leaves.
6. Add the onions and sauté until it turns translucent.
7. Next, add the pumpkin and let it cook for a bit before adding the tomatoes and sambar powder.
8. Once the pumpkin is half cooked and the tomato turns mushy, add tamarind juice and salt.
9. Boil on medium heat until the raw flavour of the tamarind goes away.
10. Add cooked dhal along with enough water to get a consistency that is neither too thick or thin, and boil for about 5 minutes before switching off the heat.
11. Serve with your favourite main (rice, dosa, idly).

Ingredients:

• 300 g spinach
• cold water, enough to cover the spinach
• 200 g paneer
• olive oil, enough to coat the paneer cubes
• 1/4 tsp turmeric
• 2 tbsp, ghee
• 2 medium onions, chopped
• 1 tsp ginger, minced
• 1 clove garlic, minced
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 1/2 tsp coriander powder
• salt and pepper, to taste
• 2 medium tomatoes, pureed
• 4 tbsp milk

1. Wash spinach and blanch it in boiling water for a couple of minutes before transferring it to a bowl of cool water.
2. Once the blanched spinach is cool enough, purée it.
3. Chop the paneer into cubes and toss with salt, black pepper, turmeric, and olive oil.
4. Spread the cubed paneer on a sheet pan and grill lightly for about 10 minutes.
5. Heat the 2 tbsp of ghee and add in the chopped onion, stirring for 2 - 3 minutes until browned and fragrant.
6. Next, add in the ginger and garlic, and sauté for a minute.
7. Add the pureed tomato paste along with red chilli powder, salt, coriander powder,  garam masala, and turmeric powder, and let it simmer for a few minutes.
8. Next, add the puréed spinach from the second step and let it simmer for another few minutes.
9. Stir in the milk, and let it simmer for another few minutes.
10. Lastly, add the paneer from step 3 to this mixture and let it cook.
11. Remove from heat after a few minutes, and serve with your favorite main (dish rice, dosa, idly).

Ingredients:

• Spinach, 2 cups
• Cucumber, 1/2
• Sunflower seeds, 1/8 cup
• Lemon juice, 1 tsp
• Olive oil, 1 tsp
• Apple cider vinegar, 1/2 tsp
• Salt, to taste
• Pepper, to taste
• Cranberry, 1/8 cup
• Hemp seeds. 1/8 cup
• Pumpkin seeds, 1/8 cup

1. Slice the cucumber and chop the spinach, placing them in a large bowl.
2. Mix the apple cider vinegar, and olive oil, with salt and pepper, setting it aside.
3. Add all other ingredients to the large bowl.
4. Finally, add in the mixture from step 2 and stir until fully combined before serving.

Ingredients:

• 2 tbsp oil
• 1 bay leaf
• 1 inch cinnamon
• 3 cloves
• ½ tsp fennel
• pinch asafoetida
• 1 medium onion, chopped
• 1 tsp grated ginger
• 1 tsp grated garlic
• 1 chilli, slit
• few curry leaves
• ¼ tsp turmeric
• ½ tsp red chilli powder
• ½ tsp coriander powder
• salt, to taste
• 1 medium tomato, chopped
• 1 cup water
• ½ cup coconut milk
• 2 tbsp cilantro, chopped
• vada, 5

1. Cut your vada into bite-sized pieces.
2. Heat oil in a pot, add bay leaf, cinnamon, cloves, fennel seeds, hing, and sauté for a few seconds.
3. Next add the onions, ginger, garlic, chili, and curry leaves and sauté for a few minutes until it changes colour.
4. Add your spices (turmeric, chilli powder, coriander powder, and salt to taste) and sauté for 30 seconds.
5. Then add tomatoes and sauté until it turns mushy.
6. Add water and coconut milk, and finally the pieces of vada mixing everything well.
7. Cover and let boil for 5 minutes.
8. Add 2 tbsp cilantro and mix.
9. Serve as a side dish with your favourite main (rice, chapati, or dosa).

Ingredients: Cake:

• 1/2 cup all-purpose flour
• 1 1/2 cups graham cracker crumbs
• 2 1/2 tsp baking powder
• 3/4 cup brown sugar
• 1/2 cup salted butter, at room temperature
• 3/4 cup whole milk
• 2 eggs, beaten
• 1 tsp vanilla extract

• 1/2 cup salted butter, at room temperature
• 2 cups icing, sugar
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 2 tbsps milk

1. Combine flour, baking powder, salt, and crushed graham crackers in a small bowl and set aside.
2. In a separate large bowl, cream butter and sugar until pale and fluffy.
3. Add the eggs to the butter and sugar mixture one at a time, beating between each addition.
4. Next mix in the vanilla extract.
5. Add the flour mixture and the milk a little bit at a time, alternating between each.  Mix thoroughly but be careful not to overbeat.
6. Preheat oven to 350 F, and grease two 8-inch round cake trays,
7. Divide the batter evenly between two prepared pans, and bake for about 25 minutes, until a toothpick inserted in the center, comes out clean.
8. Let cakes rest in the pans for at least 15 minutes before turning onto a rack to cool completely before frosting and assembling.

1. Beat the butter at medium speed using a handheld or stand mixer for about 2 minutes until creamy.
2. Add the icing sugar, cocoa powder, milk, and vanilla extract.
3. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
4. If the frosting is too thin add in another 1/4 cup icing sugar, and if too thick add another tbsp of milk and beat again.

Ingredients:

• 2 tbsp butter
• 200 mL tin condensed milk
• 1 cup milk powder
• 2 tbsp hot milk
• 1/4 crushed cardamom
• 1 tsp of ghee, for greasing

1. Melt ghee in a pot.
2. Switch off the heat. Add condensed milk, and milk powder and mix well making sure that there are no lumps.
3. Turn the heat back on and stir continuously on low heat until the mixture thickens and leaves the sides of the pan.
4. Add crushed cardamom and remove from heat.
5. Pour immediately into a plate and let it cool at room temperature.
6. Once the mixture is warm, grease your fingers with ghee and take small amounts of the peda mixture, rolling them into small balls.
7. Flatten it down into circular shapes, and if available, use design make to make designs on top.
8. Let it cool for about 5 - 6 hours before serving, or store in the refrigerator for later use.

Ingredients:

• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1/2 teaspoon oil
• Water (as needed for kneading)
• Oil (for frying)

1. In a mixing bowl, combine the whole wheat flour and salt. Mix them together until well combined.
2. Add the oil to the flour mixture and mix it in with your fingers. This will help incorporate the oil evenly into the dough.
3. Gradually add water, a little at a time, and knead the mixture to form a smooth and pliable dough. Add water as needed to achieve the right consistency. The dough should be soft but not sticky.
4. Once the dough is formed, cover it with a damp cloth and let it rest for about 15-20 minutes. This resting time allows the gluten to relax and makes it easier to roll out the pooris.
5. Heat oil in a deep frying pan or kadai on medium heat.
6. Divide the dough into small lemon-sized balls. Take one ball of dough and flatten it slightly with your palm.
7.  Roll out the flattened dough ball into a small circle, about 4-5 inches in diameter. Dust the rolling surface and rolling pin with a little flour if needed to prevent sticking.
8. Carefully slide the rolled poori into the hot oil. Gently press it with a slotted spoon to help it puff up.
9. Fry the poori until it turns golden brown on both sides. Flip it once or twice during the frying process to ensure even cooking.
10.  Once the poori is cooked, remove it from the oil using a slotted spoon and drain any excess oil.
11. Repeat the process with the remaining dough balls, rolling and frying each poori individually.
12. Serve the wheat pooris hot with your favorite side dishes such as potato masala, chole (chickpea curry), or any other curry of your choice.

Ingredients: For cake:

• Dates, 2 cups
• Baking soda, 1 tsp
• Water, enough to dissolve the baking soda
• Hot tea
• 1/2 cup salted butter, at room temperature
• 3 large eggs, at room temperature
• Flour, 1 cup
• Baking Powder, 1 tsp
• 2 tsp vanilla
• 1 1/2 cup brown sugar
• 1 tsp baking powder
• Cashew nuts, 1/2 cup
• Ground cardamom. 1/4 tsp

1. Deseed the dates and put them in a large bowl.
2. Dissolve the baking soda in water and pour it along with hot tea, just enough to cover the dates.
3. Let the dates soak in this for about 6 hours.
4. Mash the partially dissolved dates until you've reached a paste-like consistency and set them aside.
5. Next, mix the flour and baking powder in a medium-sized bowl, and set aside.
6. Beat the butter using a stand-alone or handheld mixer on high speed for about a minute, until smooth.
7. Add the sugar to the butter and cream together for about two minutes.
8. In a separate bowl beat the eggs thoroughly then add them a little at a time to the creamed mixture, beating well after each addition.
9. Beat the vanilla together with the creamed mixture, then add in the mashed dates and beat.
10. Lastly, stir in the cashew nuts and ground cardamom.
11. Preheat the oven to 350 F.
12. Grease a round cake baking pan, and transfer all the batter into it spreading evenly.
13. Bake for 30 - 35 minutes.
14. Insert a toothpick into the center of the cake to make sure it comes out clean, before removing it from the oven and setting it out to cool.

Ingredients: For cooking the spaghetti:

• water
• 1 tsp salt
• 200 g spaghetti

• 3 tbsp sesame oil
• 6 cloves of garlic, grated
• 4-inch ginger, grated
• 4 tbsp spring onion, chopped
• 2 chilli, slit
• 1 medium onion, finely chopped
• 1 carrot, cut into small carrot sticks
• 1  red, yellow, or orange pepper, cut into sticks
• 1/2 cup cabbage, shredded
• 10 beans, chopped
• 4 tbsp spring onion, chopped

• 3 tbsp soy sauce
• 1 tbsp peanut butter
• 2 tbsp brown sugar
• 1 clove of garlic, minced
• 1 tsp sriracha
• 1 tsp sesame oil

1. Bring about 1 L of water to boil in a medium-sized pot, and add salt.
2. Place the spaghetti in the boiling water, and cook according to the instructions on the package, for about 10 minutes or so, until desired tenderness has been reached.
3. Remove from heat and drain using a colander.
4. Rinse the spaghetti with cold water to stop it from cooking further.
5. Add 1 tsp oil and mix well to prevent the noodles from sticking to each other.

1. Start by whisking together the soy sauce, peanut butter, garlic, brown sugar, sesame oil, and sriracha in a small bowl, setting it aside.
2. Heat the sesame oil in a cast-iron skillet on medium-low.
3. Sautee your garlic, ginger, 4 tbsp spring onions, and 2 chillis in this oil.
4. Add your chopped onion and cook slightly without browning them.
5. Next add your carrot, bell pepper, beans, and stir fry making sure the vegetables remain crunchy.
6. Add in the cooked noodles along with the sauce mix prepared in step 1 as well as 1/2 cup cabbage and 2 tbsp spring onion.
7. Mix everything until fully combined, and serve while it is still hot.

Ingredients:

•  1 tbsp oil
• 1 medium onion, chopped
• silky soft tofu, 1 block
• 1/2 cup shredded coconut
• salt and pepper, to taste
• 1/4 tsp turmeric powder
• 1 sprig of curry leaves
• 1 dry red chili

1. Heat oil in a frying pan at medium temperature, and add chopped onions, red chili, and curry leaves.
2. While waiting for the onions and curry leaves to sauté, slightly rinse and fine dice the tofu.
3. Add the diced tofu to the pan and let it cook for about 10 - 15 minutes until most of the water from the tofu has evaporated.
4. Next, add salt and pepper as well as turmeric powder and mix until well combined (by this time the rest of the water from the tofu should have evaporated).
5. Lastly, add the shredded coconut and mix well before removing it from heat and serving.

Ingredients:

• 1 Cauliflower Head

• 1 tsp salt
• 1 tsp turmeric
• 1 cup Dry Roast Red Rice Flour
• 1 tsp minced garlic
• 1 tsp minced ginger
• water, enough to form a thick pancake-like batter

• 1 tbsp, coconut oil
• 1 medium onion, finely chopped
• 1 cup, ketchup
• 2 tbsp, brown sugar
• 1/8 cup, soy sauce
• 3 cloves garlic, grated
• 1-inch ginger, grated
• 3 green chilli, finely minced
• 1/2 tsp Cayenne Chilli Powder

1. Cut the cauliflower head into bite-sized florets.
2. Next, mix the remaining ingredients into a thick but slightly runny batter.
3. Transfer the cauliflower pieces in the batter and mix until coated well.
4. Heat some canola oil about 1 cm deep in a frying pan on medium heat.
5. Once the oil has been thoroughly heated, place the cauliflower florets one by one until the pan is filled.
6. Fry for about 2 - 3 minutes until it turns golden brown, and flip over to the other side if not golden brown there.
7. Remove from pan once completely golden brown on all sides, and fry the next set of cauliflower pieces.

1. In a large saucepan, heat the coconut oil and sauté the onions until softened.
2. Add chili powder, garlic, ginger, and green chili, and sauté until all ingredients are softened.
3. Next, add ketchup, brown sugar, soy sauce, and salt to taste. Cook this mixture for about 5 minutes until the sauce thickens.
4. Mix in the cauliflower until completely coated.

Ingredients:

• 300 mL tin condensed milk
• 150 mL boiling water
• 1/3 cup salted butter
• 1 1/2 cups brown sugar
• 1 tsp vanilla extract
• 5 - 7 cardamom pods (crushed)
• roasted and crushed peanuts

1. Pour condensed milk into a cool pan.
2. Use the boiling water to dilute the remaining condensed milk stuck in the can, and add it to the pan.
3. Next, add in the vanilla and sugar.
4. Turn on the heat to medium and stir often so that the sugar doesn't stick to the bottom.
5. Continue stirring intermittently for about 20 - 30 minutes until the mixture starts bubbling, at which point you have to lower the heat and start stirring a bit faster and more often.
6. Once the mixture starts getting thick, add in the butter and mix it in fast.
7. Discard the outer husk of the ground cardamom, and mix in the rest with the milk toffee.
8. Next, add the crushed nuts and turn the heat back up a little close to medium.
9. Once the mixture looks like a thick caramel sauce, turn off the heat and transfer it into a casserole dish about 3/4 inch to 1.5 inches thick.
10. When the mixture is cooled enough and has reached a soft fudge consistency, start cutting out the square/rectangles shapes without removing any pieces.
11. Garnish with some roasted peanuts, and let it cool down further until the edges become harder.
12. Once it has cooled down enough to handle, completely cut out the pieces from the casserole dish and transfer them onto another plate to let them air dry for a few hours before serving.

Ingredients:

• 1 tbsp olive oil
• 4 cloves garlic (minced)
• 1 medium-sized carrot (sliced)
• 1 head of broccoli (cut into bite-sized florets)
• 1 red pepper/yellow pepper (sliced)
• 1/2 cup mushrooms (sliced)
• 1/8 cup peanuts
• 1/8 cup cashews
• 1/4 cup water
• ½ tsp cornstarch
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• ¼ tsp Sriracha hot sauce
• 1 teaspoon sesame oil

1. Heat the olive oil in a cast-iron skillet on medium-low.
2. Sautee your peanuts and cashews in this oil.
3. Add your least tender vegetable first, and let it cook until slightly softened before mixing in your next set of vegetables to cook.  In this manner, add vegetables set by set until all of them have been incorporated.
4. In the meantime, whisk together the soy sauce, garlic, brown sugar, sesame oil, water, and cornstarch in a small bowl.
5. Once all vegetables have been cooked to your desired tenderness, mix in the sauce made in step 3 to the skillet and cook until sauce has thickened.
6. Serve with your favorite bowl of rice.

Ingredients:

• 2 ½ cups zucchini (grated)
• 1 ½ cups carrot (grated)
• 3 tsp olive oil
• 1 tsp ginger (minced)
• 1 tsp garlic (minced)
• ½ tsp ground cumin
• ½ tsp garam masala
• ½ tsp red chili powder
• ¼ tsp ground turmeric
• ¼ tsp dried rosemary
• ½ cup breadcrumbs
• Oil to grease the zucchini balls
• Rice flour
• Salt and pepper, to taste

1. Transfer grated zucchini into a sieve, and sprinkle with salt.
2. Set aside for 20 minutes, and squeeze out water from the zucchini.
3. Heat the olive oil in a frying pan on medium-low, and saute the grated zucchini and carrots in this for 2-3 minutes until the veggies are tender.
4. Stir in the minced ginger and garlic, ground cumin, garam masala, red chili powder, ground turmeric, and salt to taste.
5. Sauté this mixture for another couple of minutes before removing it from the heat to let it cool slightly.
6. Combine together the zucchini carrot with breadcrumbs and pepper in a large bowl.
7. Take about 1 tbsp of the mixture in your hand and roll it into a ball.  Repeat this until all the combination is used up.
8. Preheat oven to 190 C.
9. Line a baking tray with parchment paper, and place the balls on it.
10. Brush the balls with oil and sprinkle with a bit of rice flour before baking for about 40 - 45 minutes.
11. Remove from the oven and serve the zucchini cutlets with your favorite sauce.

Ingredients:

• Halloumi Cheese, 200 g
• Clementine, 2
• Spring Mix, 1/2 cup
• Balsamic Glaze, 2 tbsp
• Ciabatta Bun, 1
• Garlic Salt, 1/2 tsp
• Pepitas, 1/4 cup
• Olive oil
• Salt and Pepper, to taste

1. Slice the halloumi cheese into 1/4-inch thickness.
2. Rinse the slices under cold water and then pat dry with paper towels.
3. Cut the ciabatta bun into 1-inch pieces, tossing it with 1 tbsp oil, 1/2 tsp garlic salt, and pepper in a large bowl.
4. Peel the clementine and separate it into segments.
5. Cook the ciabatta pieces for about 5 - 6 minutes over medium heat in a large pan, stirring occasionally until golden brown on all sides.  Transfer the croutons back to the large bowl.
6. Toast the pepitas in the same pan for about 1 - 3 minutes, stirring often until golden brown.  Then transfer to the large bowl with croutons.
7. Next, add halloumi to the same pan and cook until golden brown, 1 - 2 min per side, and transfer to a plate.
8. Add spring mix and clementine segments to the large bowl with croutons and pepitas.
9. Drizzle over 1 tbsp of the balsamic glaze and 2 tbsp oil.  Season with salt and pepper, then toss to combine.
10. Divide the salad between plates and top with halloumi and the remaining balsamic glaze.

Ingredients:

• 4 cups of all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• 1 egg, beaten
• 4 tbsp butter, room temperature
• 1 cup raisins
• 1 3/4 cups buttermilk (30 mL lemon juice topped with milk to the 1 3/4-cup line)

1. In a large bowl, whisk the flour together with the sugar, salt, and baking soda.
2. Work the butter into the flour mixture using your fingers until it resembles coarse meal.
3. Next, add in the beaten egg and buttermilk to the middle of the dry mixture and mix with a wooden spoon until the dough is too stiff to stir.
4. Gather the dough using floured hands and shape it into a rough ball.  Add up to 1/2 cup flour to ensure that the flour is more sticky, shaggy dough rather than resembling batter.
5. Transfer the dough to a lightly floured surface and work it into a round loaf just until it is moistened, but not too much that the bread ends up tough.
6. Preheat oven to 425 F, and lightly grease a cast-iron skillet.
7. Transfer the dough to a cast-iron skillet, and mark the top with an "X" shape that is 1.5 inches deep
8. Bake the bread in the preheated oven for about 35 - 45 minutes, until the bread is golden brown and the bottom sounds hollow when tapped.
9. Remove the skillet from the oven and set it out to cool for about 5 - 10 minutes before serving.

Ingredients:

• 2 cups cherry tomatoes
• half red onion, sliced
• 5 cloves garlic, smashed
• salt, to taste
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 (7-oz.) block feta
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp cumin seeds
• 1/4 cup olive oil
• 300 g pasta of your choice (Pasta shells, Farfalle, Macaroni)
• 1 tbsp chopped cilantro

1. Slice the red onion, zucchini, and bell pepper.  Smash the garlic cloves.
2. Preheat the oven to 400 F.
3. Add the cherry tomatoes to a baking tray along with the sliced onion, zucchini, bell pepper, smashed garlic, chili powder, garam masala, cumin seeds, salt, and olive oil.
4. Mix everything thoroughly in the baking tray and add feta to center of mixture.
5. Bake for about 40 minutes until the tomatoes are bursting and the feta is golden on top.
6. In the meantime, bring about 1 L of water to boil in a medium-sized pot, and add salt.
7. Place the pasta in the boiling water, and cook according to the instructions on the package, for about 10 minutes or so, until desired tenderness has been reached.
8. Remove from heat and reserve 1/2 cup pasta water before draining.
9. Add the cooked pasta to the baked mixture along with pasta water, and cilantro.
10. Mix for a few minutes to incorporate all of the flavors before serving.

Ingredients:

• 5 tbsps oil
• 3 medium potatoes, boiled, peeled and cubed
• 6 green chillies, cut into small squares
• 1 medium tomato, chopped
• 1 tsp grated ginger
• 1 tsp grated garlic
• 1 medium onion, chopped
• 1 tsp cumin seeds
• 2 dried whole chillies
• 3 bay leaf
• ½ tsp turmeric
• 1 tsp coriander powder
• 2 tsps red chilli powder
• ½ tsp garam masala
• salt, to taste
• few curry leaves

1. Heat about 1 tbsp oil in a saucepan at medium temperature, and add chopped chillies once the oil has warmed up.
2. Sauté the diced chillies for a couple of minutes and remove from heat.
3. Add the remaining oil and sauté the bay leaves and the dried whole chillies for a few seconds.
4. Next, add the onions and sauté until it changes golden brown colour around the edges,
5. Then, add the ginger, garlic, and sauté well until the raw smell disappears.
6. Now, add the chopped tomatoes along with your dry spices (turmeric, coriander powder, chilli powder, ¼ tsp garam masala, and salt) and sauté until it turns mushy.
7. Lastly, add the cooked and cubed potatoes, and the sautéed chillies from step 2 roasting them well with the masala for about 5 - 6 minutes.
8. Turn off the heat and add the remaining garam masala mixing it in well before serving with your favourite main (rice, chapati, or dosa).

Ingredients: For the cake:

• 100 g butter at room temperature
• 100 g brown sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 100 g all-purpose flour
• 1/2 tsp baking powder

• 250 g butter at room temperature
• 500 g icing sugar
• 1/2 tsp vanilla extract
• 1 tbsp milk
• Food colouring (royal blue, violet mixed, grass green, yellow, orange, red)

1. First make the cake by placing the butter and sugar into a bowl, beating it well stand-alone or handheld mixer until light, fluffy, and pale in colour.
2. In a separate bowl beat the eggs thoroughly then add them a little at a time to the creamed mixture, beating well after each addition.
3. Add in the vanilla extract and gently fold in a quarter of the sifted flour, repeating until all the flour is incorporated and the mixture is smooth.
4. Heat the oven to 325 F.
5. Grease a 9-inch round cake baking pan, and transfer all the batter into it spreading evenly.
6. Bake for about 30 - 35 minutes until risen and golden brown.  Set aside to cool completely.
7. Once cooled enough, cut the cake into a semi-circular and flip it over upside down onto a board.

1. Place the butter in a bowl and beat until it is very pale and soft.
2. Continue beating, gradually adding half the icing sugar.
3. Add the milk and the rest of the sugar until the icing is smooth and easy to spread.
4. Divide the butter icing into 8 bowls and add the respective food colouring:  1/2 tbsp royal blue mixed roughly to give a marbled effect, 1 tbsp royal blue and violet mixed together, 1 1/2 tbsps royal blue, 5 tbsps grass green, 1 1/2 tbsps yellow, 2 tbsps orange, 3 tbsps red.
5. Begin by flat icing the central semi-circle in the blue and white marbled icing.
6. Put the violet icing into a bag fitted with the star tube and rosette 2 rows for the violet colour band.
7. Using a clean bag and tube for each colour continue icing 2 rows for each colour band.
8. Rosette the sides of the cake with the red icing and rosette the grass at the base of the cake.
9. Using the remaining green icing to form the trees.

Ingredients:

• 1 sweet potato, peeled and diced
• salt, enough to coat the sweet potato cubes  
• olive oil, enough to coat the sweet potato cubes
• 1 cup buttermilk, (or can substitute with 15 ml lemon juice topped with milk to the 1 cup line)
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1/2 tsp cinnamon
• ⅛ tsp ground ginger
• ⅛ tsp ground nutmeg
• butter for cooking

1. Preheat oven to 425 F.
2. Place the diced sweet potato onto a baking tray and sprinkle all over with olive oil and salt.
3. Roast the sweet potato cubes for about 30 minutes.
4. Transfer the sweet potato to a blender and let cool well before blending.
5. In a large bowl whisk together the blended sweet potato puree and buttermilk, then mix in the egg and vanilla extract.
6. Add the dry ingredients (all-purpose flour, sugar, cinnamon, ground ginger, and ground nutmeg) and whisk again until fully combined.
7. Heat a pan on low-medium heat, and melt butter to coat the pan.
8. Pour about 1/4 cup of the batter from step 6 onto a hot griddle and flip when golden brown on the bottom.
9. Flip the pancake and cook for a few minutes until golden brown on the other side as well.
10. Remove from heat, and continue working with the rest of the batter.
11. Serve with your favourite toppings, such as butter, maple syrup, and mixed nuts.

Ingredients:

• 2 medium potatoes
• Mayonnaise, 2 tbsps
• 1/2 medium-sized tomato, chopped
• chopped spinach, a handful
• 1 tbsp ground sambar podi
• ground pepper, to taste
• 1 tbsp lemon squeeze

1. Cook the potatoes in a pressure cooker for about 3 whistles.
2. Peel the skin, and transfer the potatoes to a medium bowl.
3. Roughly mash the potatoes.
4. Add the ground sambar podi, ground pepper, and mayonnaise, and mix thoroughly until fully combined.
5. Mix in the lemon squeeze and top with chopped spinach at the end before serving.

1. Peel and slice the bananas placing them in a pan on low heat along with the sugar.
2. Stir the mixture until the sugar starts to melt then add in the vanilla extract.
3. Cook the bananas until they are soft, stirring constantly.
4. Crush the bananas using a masher, and cook until the mixture thickens before removing from heat.
5. Set aside and let it cool while working on the pie crust.

Ingredients:

• 4 green chillies
• 2 cup besan flour
• 2 tsp Dry Roast Red Rice Flour
• ½ tsp salt
• ¾ cup water
• oil for frying

1. Slit the green chillies at the center to remove the seeds.
2. Next, mix the remaining ingredients into a thick but slightly runny batter.
3. Dip the green chilly in the mixture from step 2 coating it completely.
4. Heat some canola oil about 1 cm deep in a saucepan on medium heat.
5. Once the oil has been thoroughly heated, place the coated chillies one by one until the pan is filled.
6. Fry for about 2 - 3 minutes until it turns golden brown, and flip over to the other side if not golden brown.
7. Remove from pan to a clean napkin-covered plate to drain excess oil once crispy and golden brown on all sides.
8. Continue frying the next set of flour-coated green chillies until completely done.
9. Serve as is, or with your favourite dip.

Ingredients: For marination:

• 300 g paneer, cut into 1-inch cubes
• 1/4 tsp garam masala
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp grated ginger
• 1/2 tsp grated garlic
• salt, to taste
• ghee, just enough to fry the paneer cubes

• 2 tsps coriander seeds
• 1 tsp cumin
• 1/4 tsp black pepper
• 3 cloves
• 2 pods cardamom
• 1/2 inch cinnamon
• 1/2 tsp fennel

• 2 tbsps ghee
• tbsp oil
• 1 bay leaf
• 2 pods cardamom
• 1 inch cinnamon
• 2 cloves
• 1 tsp cumin
• 1 medium-sized onion, finely chopped
• 1/2 tsp grated ginger
• 1/2 tsp grated garlic
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• salt, to taste
• 2 medium-sized tomatoes, finely chopped
• 1/2 cup curd, whisked
• 1/4 tsp garam masala

1. Place the cubed paneer in a large bowl and add all the remaining ingredients except for the ghee.
2. Mix thoroughly making sure that the paneer is coated well in all the spices, and marinate for about 30 minutes.
3. Heat the ghee on medium-low in a saucepan.
4. Fry the paneer for about two minutes making sure that all the sides are cooked.
5. Remove from heat and set aside.

1. Dry roast the spices on low heat until the aroma arises from it.
2. Remove from heat and let it cool completely before grinding it into a fine powder.

1. Heat the ghee and oil in a large pot on low heat.
2. Add the bay leaf, cardamom, cinnamon, cloves, and cumin, and sauté until the aroma arises from the spices.
3. Next, add the chopped onion, ginger, and garlic, and sauté until the onion turns golden brown.
4. Then add the prepared ground masala powder along with turmeric powder, chilli powder, and salt.
5. Sauté on low flame until the spices turn aromatic.
6. Next, add the chopped tomatoes and sauté until they turn mushy.
7. While still on low heat add the whisked yogurt.
8. Stir continuously until the yogurt is combined in well and the oil starts separating out from the mixture.
9. Adjust the consistency of the curry by adding 1/2 cup water or as needed.
10. Add in the fried paneer and mix well.
11. Cover the pot and let the combination simmer for about 5 minutes until all the flavors are well absorbed.
12. Finally, add the garam masala and mix until well combined.
13. Remove from heat after a few minutes, and serve with your favorite main (dish rice, roti, naan, or chapati).

Ingredients:

• 1 cup long-grain rice (or any regular rice)
• 2 medium sized ripe tomatoes, chopped
• 1 medium sized onion, chopped
• 2 cloves of garlic, minced
• 1 inch piece of ginger, minced
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 2 tablespoons of oil
• 2 tablespoons of chopped cilantro for garnish

1. Rinse the rice in water until the water runs clear. Soak the rice in water for 30 minutes.
2. Add 2 cups of water and pressure cook the rice for 3 whistles.
3. In a skillet, heat oil over medium heat. Add mustard seeds and let them crackle.
4. When the mustard seeds start to splutter, add the chopped onion and fry until they turn golden brown.
5. Add the minced garlic, ginger, and green chili, and fry for a minute.
6. Add the chopped tomatoes, green chilies, turmeric powder, chili powder, coriander powder, cumin powder, and salt.
7. Cook till the tomatoes become soft and mushy.
8. Transfer the rice from step 2 to the tomato mixture and stir.
9. Once done, turn off the heat and let the rice sit covered for 5 minutes.
10. Fluff the rice with a fork and garnish with chopped cilantro.
11. Serve the hot tomato rice with raita or any curry of your choice. Enjoy!

Ingredients: For the cake:

• 100 g butter at room temperature
• 100 g brown sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 100 g all-purpose flour
• 1/2 tsp baking powder

• 250 g butter at room temperature
• 500 g icing sugar
• 1/2 tsp vanilla extract
• 1 tbsp milk
• Food colouring (blue, green)
• wafer cookies
• rainbow mini beads
• chocolate finger biscuits
• smarties or skittles

1. First make the cake by creaming the butter and sugar using a stand-alone or handheld mixer until light, fluffy, and pale in colour.
2. In a separate bowl beat the eggs thoroughly then add them a little at a time to the creamed mixture, beating well after each addition.
3. Add the vanilla extract and gently fold in a quarter of the sifted flour, repeating until all the flour is incorporated and the mixture is smooth.
4. Preheat the oven to 325 F.
5. Grease a 9-inch round cake baking pan, and transfer all the batter into it spreading evenly.
6. Bake for about 30 - 35 minutes until risen and golden brown.  Set aside to cool completely.
7. Once cooled enough, lift the cake onto the cake board.

1. Place the butter in a bowl and beat until it is very pale and soft.
2. Continue beating, gradually adding half the icing sugar.
3. Add the milk and the rest of the sugar until the icing is smooth and easy to spread.
4. Scoop out about 2 tbsps of the butter icing and add royal blue colour. Shape this icing into a kidney shape to place as the water pool.
5. Mix the green food colouring into the remaining butter icing.
6. Roughly flat ice the sides and the top of the cake leaving the pool area free.
7. Cut the wafer cookies to fit the path and put them in place.
8. Put the rest of the green icing in a bag fitted with the star tube and rosette the borders of the path and the kidney-shaped pool.
9. Place the smarties or skittles on top of the rosettes along the borders of the path.
10. Use the remaining green icing to form the trees, and sprinkle with the rainbow mini beads.
11. Cut down the chocolate-fingered biscuits and place them around the cake to make a picket fence.

Ingredients:

• 2 whole carrots

1. Peel off the skin of the carrots and wash thoroughly.
2. Cut the carrot into small pieces as needed to fit the chute of a slower juicer machine.
3. Turn the juicer on and push the cut carrots into the feeding tube of the juicer.
4. Turn off the juicer once all of the carrots are juiced and pour the carrot juice into your preferred drinking containers.
5. Serve the carrot juice chilled or at room temperature. 

Ingredients:

• 2 cups soya meat
• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1/2 tsp fennel seeds
• 1 medium onion, chopped
• 1 - 2 green chilies, chopped
• 1/2 tsp grated garlic
• 1 medium tomato, chopped
• 1/2 tsp red chili powder (plus some for marination)
• 1/4 tsp turmeric powder (plus some for marination)
• salt, to taste

1. Place the soya meat in a bowl and pour enough boiling water over to cover it.
2. After letting the soya soak for about half an hour, strain out the water from the meat and add enough chili powder, turmeric, and salt to marinate.
3. Airfry the soya meat and set it aside.
4. Heat oil on medium-low in a saucepan.
5. Add mustard seeds to splutter, then fennel seeds.
6. Next add the chopped onions, garlic, and chilies sautéing them until the onions turn translucent.
7. Then add tomatoes and sauté until it turns mushy.
8. Add tamarind water, red chili powder, turmeric powder, and salt to taste.
9. Let this combination boil until the sauce thickens.
10. Finally, mix in the soya meat until completely coated.
11. Remove from heat after a few minutes, and serve with your favorite main (dish rice, roti, naan, or chapati).

Ingredients:

• 1 1/2 cups peanuts
• 5 - 6 red chillies
• 4 - 5 cloves garlic
• 1/2 cup curry leaves
• 1 tbsp peppercorn
• 1/2 tbsp cumin seeds

1. Dry roast the peanuts in a kadai on medium heat for 2 - 3 minutes until the aroma arises.
2. Set aside the roasted peanuts.
3. Dry roast the remaining ingredients in the same kadai for another 2 - 3 minutes before removing them from the heat.
4. Once all the ingredients cool down transfer them to a grinder and grind the mixture.

Ingredients: Decorative Additions:

• Food coloring (red)
• Sprinkles (red, white, pink)

• 100 g butter
• 100 g brown sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 100 g all-purpose flour
• 1/2 tsp baking powder

• 75 g butter
• 150 g icing sugar
• 1/2 tsp vanilla extract
• 1 tbsp milk
• 200 g chocolate, melted, to dip (milk chocolate or white)

1. Follow steps 1 - 10 as outlined in the recipe for cake pops.
2. Take one of the cake and flatten it out a little bit, then pinch the bottom part into a "V" shape.
3. Use one of your fingers to make a little indent on the top and round out both sides of the heart shape.
4. Transfer each heart-shaped cake mixture back onto the lined tray or plate, and put them in the fridge.
5. Push a lollipop stick into each heart-shaped cake mixture back, and put them into the fridge for an hour to set.
6. In the meantime, set aside a bowl of sprinkles.
7. To make white heart-shaped cake pops, melt the white chocolate in the microwave, and stir at 10-second intervals until smooth.
8. Take each of the chilled cake pops and dip into the chocolate, allowing it to drip off a little over the bowl.
9. To make pink heart-shaped cake pops follow steps 7-8 with a drop of red food coloring added to the white chocolate.
10. To make brown heart-shaped cake pops follow steps 7-8 with milk chocolate.
11. Dip into the sprinkles, then stand upright in a styrofoam block at room temperature for a minimum of an hour, or in the fridge for a minimum of 30 mins before serving.

Ingredients:

• 2 cups cooked basmati rice
• 1 tbsp sesame oil
• 12 cloves garlic, minced
• 1 medium onion, chopped
• 1/2 cup cashew
• ½ teaspoon grated ginger
• 1 sprig curry leaves, chopped
• carrot, chopped
• 1 head of broccoli, chopped it into tiny bite-size florets
• 1  red, yellow, or orange pepper, chopped

• 3 tbsp soy sauce
• 1 tbsp peanut butter
• 2 tbsp brown sugar
• 1 clove garlic, minced
• 1 tsp sriracha
• 1 tsp sesame oil

1. Heat the sesame oil in a cast-iron skillet on medium-low.
2. Sautee the chopped onion, crushed garlic, and minced ginger until the onions are softened.
3. Add in your vegetables and fry with the onions until the veggies are softened but still firm.
4. In the meantime, whisk together the soy sauce, garlic, brown sugar, sesame oil, water, and cornstarch in a small bowl.
5. Then add in the cooked rice along with the cashew, chopped spring onions, and the sauce you prepared in step 4.
6. Cook for 3 - 4 minutes, stirring frequently until all the ingredients are fully combined.
7. Serve while still warm.

Ingredients: Muffins:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1 cup crushed graham crackers
• 1 cup whole milk
• 1/3 cup canola oil
• 1 large egg, beaten
• 2 tsps vanilla extract
• 1/2 cup chocolate chips

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/3 cup graham cracker crumbs
• 1 tsp cinnamon
• 4 tbsp butter, melted

1. Combine ingredients for the topping until moistened, and set it aside.
2. In a large bowl, mix together flour, baking powder, salt, crushed graham crackers, and brown sugar.
3. Whisk together egg, milk, oil, and vanilla in a separate bowl. Then add this mixture to the dry ingredients and stir well.
4. Mix the chocolate chips into the prepared batter.
5. Preheat the oven to 400°F (200°C) and line a muffin pan with muffin liners.
6. Spoon the batter into the muffin pan.
7. Place a generous amount of the topping on each muffin.
8. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to rest for 10 minutes before removing them from the pan and serving.

Ingredients: Salad:

• 2 cups Spinach
• 1/2  carrot, grated
• 1/2 Lime

• 2 tbsps olive oil
• 1 tbsp red wine vinegar
• salt, to taste
• ground black pepper, to taste
• 1 tsp sriracha

1. Combine ingredients for the sauce, and set it aside.
2. Chop up the spinach and add to a large bowl.
3. Drizzle the sauce over the spinach and add the shredded carrot to the large bowl.
4. Stir all ingredients until fully combined, and serve.

Ingredients:

• 1 cup ragi flour
• 1/2 cup jaggery
• 1/2 + 3 cups water
• 2 tsp ground black pepper
• 1/4 cups coconut milk
• 1/8 cup grated coconut
• 1/4 cup mixed nuts and raisins

1. Heat the jaggery and 1/2 cup water together over medium heat in a pot until the jaggery has dissolved.  Strain out any residue and set aside the dissolved jaggery water in a mug.
2. In the same pot, add the ragi flour and 3 cups water and mix well until there are no clumps of flour left.
3. Turn the stove on to medium heat and stir continuously until the mixture starts thickening.
4. Turn off the stove and add ground pepper, coconut milk, shredded coconut, and mixed nuts.
5. Stir well and serve warm.

Ingredients:

• 250g paneer (Indian cottage cheese), cut into cubes or thick strips
• 1 large bell pepper (capsicum), cut into chunks
• 1 large onion, cut into chunks and separated
• 2 tablespoons olive oil

• 200 grams thick yogurt (curd)
• 1 tsp gram flour (besan)
• 1/2 tsp ginger-garlic paste
• 1/4 tsp red chili powder (adjust to your spice preference)
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 tsp cumin powder
• 1 tbsp lemon juice
• Salt to taste

1. In a large mixing bowl, combine all the marinade ingredients - yogurt, gram flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, and salt. Mix well to form a smooth marinade.
2. Add the paneer cubes to the marinade and coat them thoroughly with the mixture. Cover the bowl and let the paneer marinate for at least 30 minutes. You can also refrigerate it for a few hours or overnight for better flavor absorption.
3. While the paneer is marinating, soak wooden skewers in water for about 20-30 minutes. This helps prevent them from burning while grilling.
4. After marination, thread the marinated paneer cubes, bell pepper chunks, and onion pieces onto the soaked wooden skewers in any order you prefer.
5. Heat a regular pan over medium heat and add olive oil to coat the surface.
6. Place the skewers on the pan, ensuring that the paneer and vegetables are in direct contact with the pan.
7. Shallow fry the paneer skewers for about 2-3 minutes on each side or until they develop a nice golden-brown color. Make sure not to overcook the paneer, as it may become too chewy.
8. Once done, remove the paneer skewers from the pan and serve hot.