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Veggie Salad

Ingredients: For Chick peas prep: 1 can chick peas - unsalted, cooked; 2 tbsp olive oil, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cumin powder, 1/2 tsp cayenne pepper, 1 tsp oregano, salt for taste For Vegetables: 1 cup cucumber, 1 cup red bell pepper, 1 cup chopped tomato, 1/2 cup onion, 1/2 cup carrot, 1/2 cup parsley For Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp maple syrup or honey, salt, 1/2 tsp pepper powder Method: 1. Remove water content from chick peas can. Dry roast chick peas with 2 tbsp olive oil and add the ingredients shown under 'Chick peas prep'. Roast well till the chick peas is nicely coated with the spices and look slightly brownish 2. Prepare the dressing by mixing the ingredients shown under dressing 3. Chop the vegetables and mix with dressing and spice-coated chick peas !
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Saaghu

 Ingredients: Red chillies, cloves, cinnamon sticks, coriander seeds, cumin seeds, hurgadle, coconut, coriander leaves, onion, tomato, ginger, oil, veggies: potato, semebadnekayi, green beans, carrot, white radish, gadde kosu, peas Method: 1. chop veggies into small pieces ; equal quantity of each to make 5 cups altogether  2. grate 2 tbsp ginger, chop one medium size onion and 2 small tomatoes 3. Make masala: With a table spoon of oil on pan, roast 9 red chillies, 2 cloves, 1” cinnamon sticks, 1 tsp coriander seeds, 1/2 tsp cumin seeds. Then add onion and roast till it becomes transparent. Add grated ginger and cut tomatoes and mix till tomatoes become soft 4. In blender, powder 1tbsp of hurgadle. then add the roasted masala, 2 tbsp coconut, and 1/2 bunch coriander leaves, and make a paste 5. In a large pressure cooker, put 3 tbsp of oil and add the cut veggies and blended masala. Mix well, add salt to taste. Add water to cook. Close the lid and let it cook for ten minutes or...
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Avarekayi Saru

Method: 1) Dry roast the following ingredients and make powder: coriander seeds 2 tsp red chilies 8 jeera 2 tsp fenugreek seeds 1 tsp mustard 2 tsp hing 1/2 tsp turmeric powder 1/2 tsp  black pepper 1 tsp white rice 2 tsp 2) Grind to make a paste of the following: powder from the above step curry leaves handful raw coconut 2 tbsp a scoop of few cooked avarekayi water 3) Add the paste to cooked avarekayi with pinch of tamarind and salt. Boil and add water to bring to desired consistency.
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Energy Bites

1) In large bowl mix these ingredients and make balls: 1 cup old fashioned oats 2/3 cup creamy peanut butter 1/2 cup semi-sweet chocolate chips 1/2 cup ground flax seeds 2 tablespoons honey 2) In large bowl mix these ingredients and make balls 1   cup  old fashioned  oats 2   tbsp   chia seeds 1/2   teaspoon   cinnamon 1/3   cup   almond butter   you want it to be loose and pourable* 1/4   cup   honey 1/4   cup   chopped walnuts 1/4   cup   raisins 3)  In large bowl mix these ingredients and make balls 1 cup dates (pitted // if dry, soak in warm water for 10 minutes, then drain well) 3 Tbsp all-natural peanut or almond butter 1/4 cup dairy-free dark chocolate (roughly chopped) 1 Tbsp chia seeds (or sub flax or hemp seeds) 2/3 cup gluten-free rolled oats
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Eggless Cake

I  found this recipe in internet - madhu’s kitchen. I tried on  Meghan’s birthday. It came out good, so adding content here for easy access. Ingredients ▢ 1.5 cups all purpose flour ▢ ¾   cup   Sugar  (use 1 cup sugar for a sweeter cake) ▢ 1   cup   plain thick yogurt  (  not sour, at room temperature  ) ▢ ½   cup   vegetable oil ▢ 1 ¼   teaspoon   Baking powder ▢ ½   teaspoon   Baking soda ▢ 1 ½   teaspoon   Vanilla extract ▢ 1   tablespoon   Milk  (to brush the cake) Instructions Preheat the oven to 350 F or 180 C. Grease an 8 or a 9″ round cake pan with oil and set a side. Sieve the flour and set a side. In a large bowl add the yogurt and beat the yogurt with a whisk, removing any lumps.  Add sugar and whisk till the sugar dissolves completely. Add the baking powder and baking soda to the yogurt mixture and mix well. Set a side for five minutes.  Do keep a timer....
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Rice Pudding

 Ingredients, 7 cups of 2% reduced fat milk, 1/2 cup rice, 6-7 cardamom pods, handful of raisins and cashews, 1 tbsp ghee, 3/4 cup sugar (or jaggery) Method: - Wash 1/2 cup rice and soak in water for 20 minutes - Crush cardamom into powder and keep it aside - Heat a small pan and fry cashews with ghee. After a minute add raisins and fry till raisins get plump. keep the cashews and raisins aside in a plate - Heat sugar (or jaggery) with a cup of water and let it boil. keep the pan aside - On a thick tall pan, bring 6 cups of milk to boil - Drain the water from the rice and add rice to boiling milk - Keep stirring the milk till the rice gets cooked. When rice is cooked it mashes easily - Add sugar syrup to the cooked rice. Add crushed cardamom, raisins, and cashews - Mix thoroughly. If the consistency is too thick, add hot milk with sugar. and stir. 
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Tomato Mozzarella Sandwich

 Ingredients: ciabatta sandwich buns (sliced), olive oil, tomatoes (firm), balsamic vinaigrette dressing, traditional basil pesto sauce, fresh mozzarella cheese slices ( or shredded ) Method: - Place a large thick pan on the stove and turn it on to medium heat - Put a tsp of olive oil to the pan, and place the two slices of ciabatta sandwich bun (soft side facing pan) - After two minutes, flip the buns and spread basil pesto sauce evenly to cover the surface of the bun - Place slices of mozzarella cheese over the bun. Cut the cheese as you place them so that it covers all of the surface - Close the lid so that the heat distributes and melts the cheese.  - After 2-3 minutes when the cheese is melted, take the bun out of the stove and place the slices on serving plate - Make 4 slices of tomato - Place two slices of tomato on each side of the bun - Pour balsamic viaigrette dressing over it - Put the bun slice over the other and press to make a sandwich.  This is a good recip...
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