31 October Recipes


¾ to 1 cup grated bottle gourd (calabash, opo squash, lauki, ghiya) or 100 to 125 grams

⅛ teaspoon salt – for cooking bottle gourd

1 cup Curd (dahi or yogurt), chilled or 240 to 250 grams

1 to 1.25 cups water

½ to 1 teaspoon finely chopped green chilies or serrano pepper or ¼ to ½ teaspoon red chili powder

½ teaspoon roasted cumin powder

1 pinch Garam Masala (optional)

black salt or salt, as required



Cooking Bottle Gourd

  • Rinse and peel bottle gourd.
  • Then shred or grate the lauki and keep aside. You can use a food processor or a box grater. Aim for ¾ to 1 cup of grated bottle groud.
  • Now take the grated lauki and 1 to 1.25 cups water in a pan.
  • Stir very well and keep the pan on stove top. Then add salt.
  • Simmer and cook till the bottle gourd softens.


  • Strain the cooked bottle gourd in a sieve. Press with a spoon so that all the water is extracted from the cooked bottle gourd.
  • You can also press the lauki in your palms when the cooked lauki becomes warm or cools. For a quick method, just add the cooked lauki to a bowl of cold water. Then strain and squeeze them.
  • Use the strained water to add to dal (lentils) or to any vegetable recipe.


Making Lauki Ka Raita

  • Whisk fresh chilled curd until smooth.
  • Add the cooked lauki and chopped green chilies.
  • Add the roasted cumin powder, a pinch of garam masala powder and black salt or regular salt.
  • Mix very well.
  • Serve immediately or chill (refrigerate) and serve later in a couple of hours. You can garnish with coriander leaves while serving.



  • 1 cup Whole Wheat Flour
  • 1/2 cup Gram flour (besan)
  • 2 to 3 tablespoons Karela (Bitter Gourd/ Pavakkai) , grated
  • 1 teaspoon Ajwain (Carom seeds)
  • 1 inch Ginger , grated
  • 2 Green Chillies , ground to paste
  • Salt , to taste
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1-1/2 teaspoons Ghee , or oil
  • 1/2 cup Lukewarm Water
  • 2 tablespoons Butter (Salted) , melted


  1. To begin making the Karela Thepla Recipe, in a large mixing bowl, add wheat flour and besan along with grated karela, ajwain, turmeric, red chili powder, cumin powder, green chili paste, ginger paste, ghee/oil and mix well with a spoon or fork.
  2. Now slowly add warm water and knead the flour mix to make a soft dough.
  3. Heat a flat bottomed tawa and meanwhile prepare the theplas. Pinch a lemon sized ball from the dough and roll out to make a thin roti on the dusted floor.
  4. Once the tawa is hot, place the thepla on the tawa and dry roast it from both sides.
  5. Now brush some melted butter on both sides of the thepla one by one and roast till golden in colour.
  6. Transfer the thepla on a serving plate and serve hot. Serve Karela Thepla along with Tomato Onion Cucumber Raitaand Aam Ka Achaar for a light lunch or breakfast.


1 Cup Coconut Milk

2 tbsp Ginger juice

A pinch of pepper

1 tbsp Honey


1.To make this drink, add coconut milk in a blender.

2.To this add ginger juice, some pepper and honey.

3.Blend these well and pour it in a glass to enjoy!


  • 1cup kodo millet / any millet
  • 1/4cup Split Black gram/ Urad dal
  • 1/2tsp Fenugreek seeds/ methi
  • 2tbsps Thick beaten rice/ Poha
  • Salt, as needed
  • Oil to grease


  1. Take kodo millet , urad dal and methi in a bowl . Wash nicely and soak for about 4 hours . Just 30 mins before grinding , wash and soak poha with rest of the ingredients.
  2. In a mixer / grinder , grind all the soaked ingredients adding very less water . if you intend to use same batter to make both idli dosa grind medium smooth . Transfer to a container , add salt and mix well . Set aside overnight / 6-10 hrs for fermentation
  3. Morning the batter would have fermented well. Mix well before pouring into greased idli moulds / making dosa .

To make dosa :

  1. Heat a tawa. Grease with oil.Pour a laddle full of batter..Spread it in circular direction .Drizzle few drops of oil or ghee around it.Cover and cook on medium flame for abt 1-2 mins.No need to flip over and cook . Once its done, the dosas come out easily from the tawa .
  2. Fold and serve crispy kodo millet dosa accompanied with chutney or sambar or chutney powder of your choice.


  • 3/4 apple
  • 3/4 tablespoon sugar
  • 1/3 teaspoon cashews
  • 1/3 tablespoon green cardamom


·         Step 1 Boil milk

To prepare this delicious rabdi, take a large container to boil milk in it until it is reduced to half of its actual quantity.

·         Step 2 Grate the apples

Meanwhile, wash the apples and grate them properly.

·         Step 3 Add apples and sugar to the milk

Add sugar and grated apples to the milk and simmer over a low flame. Let it cook for a few minutes.

·         Step 4 Add dry fruits

Then, add the chopped almonds, cashews, cardamom powder and saffron strands to the milk mixture.

·         Step 5 Serve


Measuring cup used 1 cup = 250 ml



  1. Firstly, heat 1 teaspoon of oil in a Kadai. Add cumin seeds. Let them splutter.
  2. Add chopped spinach, salt, and saute for 2-3 minutes till the spinach leaves are wilt or cooked well. Cool the mixture and then before adding to the yogurt.
  3. Whisk the yogurt or curd in a large mixing bowl. Add sautéed spinach mixture to the yogurt.
  4. Then add the spices like roasted cumin powder, black salt, pepper, and salt. Mix well. Taste at this stage to make sure the amount of salt and spices is enough.
  5. Prepare the tempering, Heat 1 teaspoon of oil, once hot add mustard seeds, red chilies, and curry leaves, let them crackle for a few seconds, this step is optional.
  6. Pour the tempering over the palak ka raita. Palak Raita is ready, Serve chilled.


  • 3/4  cup oats.
  • 1/4 cup flax seed
  • 1/2 cup wheat flour ( i used organic)
  • salt to taste.
  • 1 tsp oil. ( optional).
  • 3/4 cup of  water to knead.


  • Dry fry oats and powder nicely. Dry fry flax seed till it crackle. Powder this.
  • Mix wheat flout, oats and flax seed powders, salt .
  • Add water little by little.
  • Add oil.
  • Make a smooth dough.
  • wrap the dough with a cling film or cover it with a wet towel and keep aside.
  • Take equal portion of the batter.
  • With the help of rolling bin roll it in to round shape. Dust wheat flour if it is sticking.
  • Heat a nonstick pan or roti pan.when the pan is hot put the roti. Keep the stove on medium flame. You can see small bubbles coming. Now you turn the roti. When it is done put it directly on fire. It will puff up.
  • Cook both sides.
  • Serve hot roti with any gravy or subzi.


  • 1½cup Dried Plums (Prunes) (200 grams)
  • ½cup Dates (80 grams)
  • 1cup Almonds (120 grams)
  • ¼cup Mixed Seeds (35 grams)
  • ½cup Cranberries (50 grams)


  1. Place dried plums, dates and half of the almonds in a food processor and pulse until you get sticky paste. This will only take a few seconds.
  2. Transfer this paste into a bowl, add seeds, cranberries and the other half of almonds (roughly chopped). Mix well.
  3. Spoon this mixture into a rectangular/square cake pan that is lined with baking paper. Press it down as firmly as possible. This step is important – it will prevent the bars from falling apart.
  4. Place in the freezer for at least 1 hour before slicing.
  5. When sliced, wrap each bar in a grease-proof paper or cling film and place them in a zip-lock bag.



STEP 1 Heat the oven to 200C/fan 180C/gas mark 6.

STEP 2 Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

STEP 3 When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

STEP 4 Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.

STEP 5 Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.

STEP 6 Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.

STEP 7 Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

STEP 8 Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.


2 teaspoon coconut oil

1 teaspoon mustard seeds

1 teaspoon black gram

5-6 curry leaves

1 Medium Size Onion

3 teaspoon sambar powder

2 teaspoon Kashmiri red chili powder

2 teaspoon tamarind paste

3 teaspoon grated jaggery


  1. Start by separating all the purple covers (bracts) and discarding all the buds. Then the center core, the heart of the banana flower will be visible. For stir fry, I am using only the center core.
  2. Finely chop the center core and place them in a pot. Add water just enough to cover all the pieces. Now, add a pinch of salt and turmeric powder and boil the mixture for about 10 – 15 minutes until it softens. Drain the excess water and keep it aside.
  3. Place a pan over medium heat and add 2 teaspoon coconut oil. When the oil heats up, add mustard seeds, urad dal, and saute for 30 seconds. When it starts to sizzle, add curry leaves followed by chopped onions. Saute them until they turn translucent.
  4. Add Sambar powder and red Kashmiri chili powder and continue to cook for about a minute. Now add the cooked banana hearts. Continue to saute and add salt to taste.
  5. Now, add tamarind paste or water, and jaggery. Cook for another 3 minutes before turning off the heat.


Main Ingredients

¼ cup moong dal

water as needed to soak moong dal

1.5 cups finely chopped cucumber

3 tablespoons grated coconut

1 green chili – chopped or ½ teaspoon chopped

2 tablespoons chopped coriander leaves (cilantro)

½ teaspoon lemon juice or add as required

salt as required

For Tempering

2 teaspoons oil

½ teaspoon mustard seeds

1 pinch asafoetida (hing)

5 to 6 curry leaves – chopped or kept whole


Making Kosambari Salad

  • Firstly rinse the moong lentils a couple of times in water. Then soak the lentils for 1 to 2 hours. If in a hurry, then you can soak moong lentils in hot water for 30 minutes.
  • Later drain all the water very well and add the soaked moong lentils in a bowl.
  • Add finely chopped cucumber, fresh grated coconut, chopped coriander leaves and green chillies.

Instead of green chilies, you can add a bit of black pepper powder.

  • Squeeze some lemon juice. You can add lemon juice less or more as per your requirements.
  • Mix everything very well.

For Tempering Kosambari

  • Heat oil in a small pan and then add mustard seeds. Let the mustard seeds crackle. Keep the heat to a low. You can also add 1 dried red chili in the tempering.
  • Once the mustard seeds crackle, add 5 to 6 curry leaves and a pinch of asafoetida. Stir and then switch off the heat.
  • Pour the tempering mixture in the salad. Mix very well. If making for family, you can refrigerate the salad for about 30 minutes to 1 hour and then serve later.

Add salt before serving as if added earlier, the cucumber releases water.

  • Add salt as required. Mix very well and serve straightaway.
  • Serve kosambari salad as a side salad with your meals.


  • 2 1/2 cups atta flour, divided
  • 1 teaspoon ghee, plus more for serving
  • 1/2 teaspoon salt
  • 1 1/4 cups water (room temperature)


  1. Prepare a baking sheet and plate:

Line a baking sheet with parchment paper and set aside for later use. Line a plate with clean muslin cloth or a paper towel and set aside for later use.

  1. Combine the flour, oil, and salt:

In a large bowl of a stand mixer fitted with the dough hook, combine 2 cups of flour, ghee, and salt. Stir to combine (It might be easier to do this with a spoon then place it in on the mixing stand.)

  1. Add water:

With the mixer on low, add the water to the flour mixture in small quantities (approx. 1/4 cup at a time). After about 2 minutes you will see the dough take shape.

The dough should be soft and pliable. At this point the dough would be a little loose but not very sticky. If it is too loose and sticky, add more dry flour to it. If it is too hard and tough, add more water to it.

  1. Knead the dough:

Once the dough comes together, continue kneading with the dough hook for another 2-3 minutes to make it smooth and pliable. Lift the dough hook out of the mixer and press the dough down with one finger, it should leave an impression without sticking to your finger.

  1. Let the dough rest:

Shape the dough into a ball, and place it back in the mixing bowl. Cover the dough with clean kitchen cloth. Let the dough rest, covered, for 10 minutes.

Once the dough is rested, knead it again for a minute. Shape it into a ball again. In the end the dough should look soft, pliable, and smooth.

  1. Divide the dough:

Divide the dough into 12 equal portions. Work with one piece at a time, leaving the remaining dough covered, to keep it from drying out.

  1. Roll out the dough:

Roll the dough into a smooth ball and press gently between the palms to flatten.

Use the remaining 1/2 cup of flour to lightly dust your workstation as needed. Use a rolling pin to roll the dough into a circular disk, approximately 5-6 inches wide and approximately 1/4 inch thick.

Run the rolling pin along the length, pressing gently as you roll. Keep turning the roti in a circular motion while rolling and dust the work station and roti if the dough begins to stick. Add rolled out roti to the prepared baking sheet and cover with a clean kitchen towel.

Repeat with the remaining dough balls. Be sure to space your roti out so they are not touching on the baking sheet. You may have to do this in batches.

  1. Cook the roti:

Heat a large skillet on medium high heat. Place the rolled disk in the dry hot pan. When bubbles start to form on the surface, use tongs to flip the roti to cook the other side. The exposed surface should be puffed in places and have light brown spots. Cook the other side for 15-20 seconds.

At this stage, if cooking on a gas burner, use tongs to lift roti from the skillet and gently place on an open flame. In 4-5 seconds, the roti should gently puff, and look like an inflated ball. Flip and cook the other side for another 3-5 seconds.

Gently lift from the flame with the help of the tongs and transfer to the plate lined with clean muslin cloth or a paper towel. Spread 1/4 teaspoon ghee on the surface.

Repeat the process with the rest of the dough.

  1. Serve:

Serve warm with your choice of curry or simply sprinkle some sugar on a hot, ghee laced roti and enjoy!


  • 40 wonton wrappers
  • 1 can refried black beans, warmed
  • 1 cup shredded Cheddar cheese
  • ¾ cup pico de gallo/salsa
  • Sour cream, for topping
  • Guacamole
  • 2 green onions, sliced


  1. Preheat the oven to 375F. Grease 2 muffin tins with cooking spray. Line each cup with 2 wonton wrappers and lightly spray with cooking oil.
  2. Transfer the muffin tins to the oven and bake for 8 to 10 minutes or until the wonton wrappers are golden brown and crispy.
  3. Meanwhile, in a microwave-safe bowl, warm the beans.
  4. Remove the taco cups from the oven and fill each with warmed black beans, cheese, pico de gallo/salsa, sour cream, guacamole, and green onions.


Roasted vegetables

2 carrots, diced 2cm
800g orange or red kumara, scrubbed and diced 2cm
1 tablespoon olive oil
2 teaspoons runny honey
120–150g baby spinach leaves

Orange-crusted fish

600g skinless, boneless, white fish fillets
1 tablespoon basil leaves
1 cup panko breadcrumbs
2 tablespoons melted butter
1 tablespoon olive oil
1 teaspoon Dijon mustard
Zest of ½ orange
1 tablespoon orange juice
½ cup grated parmesan cheese

Orange-basil dressing

3 tablespoons mayonnaise
2 tablespoons orange juice
½ teaspoon balsamic vinegar
½ teaspoon runny honey
1 tablespoon chopped basil leaves



Preheat oven to 220C. Line two oven trays with baking paper.

1.       Toss carrots and kumara with oil and honey on first prepared tray and season with salt and pepper. Bake for about 25 minutes, until golden and tender. Turn once during cooking.

2.       While vegetables cook, prepare fish. Pat fish dry with paper towels and remove any remaining scales or bones. Place on second prepared tray, drizzle with a little olive oil and season with salt.

3.       Finely chop first measure of basil and place in a medium bowl with all remaining orange-crusted fish ingredients. Mix well to combine then evenly spread crumb mixture over fish to coat, pressing down with your fingers.

4.       Bake fish, on a higher oven rack than vegetables, for 6-8 minutes (depending on thickness), until just cooked through. While fish is cooking, combine all orange-basil dressing ingredients together in a small bowl and whisk until smooth.

5.       Roughly chop spinach and toss on tray with roasted vegetables, until slightly wilted. Add 2 tablespoons of the orange-basil dressing and toss to combine.

To serve, divide roasted vegetables between plates and top with a piece of orange-crusted fish. Drizzle over remaining orange-basil dressing.


3 bananas (ripe)

¼ cup jaggery

1 cup wheat flour

¼ tsp cardamom powder

pinch of salt

oil (for frying)


  1. Firstly, peel off 3 bananas and cut them into pieces. Well-ripened bananas give great results.
  2. Mash them with the help of a fork and make sure there are no lumps.
  3. Add ¼ cup jaggery and mix well till the jaggery melts completely.
  4. now add 1 cup wheat flour, ¼ tsp cardamom powder and pinch of salt.
  5. Mix all the ingredients well.
  6. Add more banana puree or water to make the consistency of thick cake batter.
  7. Now dip your hand in water, and drop them one by one into the hot oil.
  8. Keep the flame on low to medium and stir occasionally.
  9. Fry the appams till they turn deep golden brown in colour.
  10. Put the appam on kitchen paper to absorb the oil.
  11. finally, top the banana appam or balehannu mulka with fresh ghee.



½ cup rice

½ cup moong dal

1 tsp ghee

¼ tsp turmeric

½ tsp salt

3¼ cups water


2 tbsp ghee

1 tsp cumin

1 bay leaf


1 onion , finely chopped

1 tsp ginger garlic paste

1 tomato , finely chopped

¼ tsp turmeric

1 tsp chili powder

½ tsp garam masala

½ tsp salt

1 cup water

2 tbsp coriander leaves , finely chopped


  1. firstly, in a large bowl, soak ½ cup rice, ½ cup moong dal for 10 minutes.
  2. Heat 1 tsp ghee in a cooker and add soaked dal and rice.
  3. Saute for 2 minutes or till the dal turns aromatic.
  4. Now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. Mix well.
  5. Cover and pressure cook for 5 minutes.
  6. Heat 2 tbsp ghee in a large pan. Add 1 tsp cumin, 1 bay leaf and a pinch of hing.
  7. Fry on low heat till the spices become fragrant.
  8. Now add 1 onion, 1 tsp ginger garlic paste and stir well.
  9. further, add 1 tomato and stir till the tomatoes turn soft.
  10. On low flame add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  11. Fry for 2 minutes or till the spices turn aromatic.
  12. Now add cooked rice and dal.
  13. further, add 1 cup water and as required. Mix well.
  14. Cover and simmer for 5 minutes or till the flavors are well absorbed.
  15. finally, add 2 tbsp coriander leaves and enjoy dal khichdi with pickle and curd.


1/4 Cup(36.0 gm) Wheat Flour (Whole)

1.0 Grated Tbsp(8.0 gm) Beet Root

1.0 Grated Tbsp(9.0 gm) Carrot

1.0 Chopped Tsp(0.92 gm) Coriander Leaves

1/4 Tsp(0.53 gm) Dry Mango Powder

1/4 Powder Tsp(0.54 gm) Red Chilly

1/4 Tsp(0.6 gm) Haldi

1/4 Tsp(1.0 gm) Salt

2.0 Tsp(6.0 gm) Ghee

12.0 Ml(12.0 ml) Water



1.      Prepreparation

Grate beetroot and carrot.

2.      For Paratha

In a mixing bowl, add 1 tbsp grated beetroot and carrot, 1/4th cup wheat flour, 1 tsp coriander leaves, 1/4th tsp salt, 1/4th tsp mango powder, 1/4th tsp haldi, 1/4th tsp red chilly powder and water. Knead into a dough.

  1. Divide the dough in small portions and roll into a paratha.
  2. Heat a pan and roast the prepared parathas with 1 tsp ghee on both sides until well cooked.
  3. Serve hot with raita.


Fish Taco Ingredients:

  • 24small white corn tortillas
  • 1 1/2lb tilapia
  • 1/2tsp ground cumin
  • 1/2tsp cayenne pepper
  • 1tsp salt
  • 1/4tsp black pepper
  • 1Tbsp Olive oil
  • 1Tbsp unsalted butter

Fish Taco Toppings:

  • 1/2small purple cabbage
  • 2medium avocado, sliced
  • 2roma tomatoes, diced (optional)
  • 1/2diced red onion
  • 1/2bunch Cilantro, longer stems removed
  • 4oz 1 cup Cotija cheese, grated
  • 1lime cut into 8 wedges to serve

Fish Taco Sauce Ingredients:

  • 1/2cup sour cream
  • 1/3cup Mayo
  • 2Tbsp lime juice, from 1 medium lime
  • 1tsp garlic powder
  • 1tsp Sriracha sauce, or to taste


  1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
  2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
  3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
  5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.


For the dipping sauce:

  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 teaspoon garlic powder

For the tostones:

  • 3 medium green plantains
  • 4 cups water
  • 1 tablespoon kosher salt
  • 3 tablespoons neutral cooking oil (vegetable, peanut, or coconut oil)
  • Coarse salt for sprinkling


  1. Preheat a 6-quart air fryer to 350˚ F. Toss the plantains with the vegetable oil and 3/4 teaspoon kosher salt. Add to the air fryer basket in an even layer and cook until tender, 3 to 4 minutes per side.
  2. Transfer the plantains to a large piece of parchment and cover with another piece of parchment; smash each plantain with the bottom of a glass. Increase the fryer temperature to 400˚ F. Return the plantains to the fryer in an even layer (it’s OK if they overlap slightly) and continue cooking until crisp, about 4 more minutes per side. Sprinkle with sea salt. Serve with salsa verde.



  • STEP 1 Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
  • STEP 2 Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
  • STEP 3 Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.


  • ½cup Poha | aval medium thick or thick
  • ¾cup yogurt | dahi
  • 2tbsp milk
  • 3tsp Oil
  • ¼tsp Mustard seeds
  • ½tsp urad dal
  • ½tsp chana dal
  • 1green chili
  • 1red chili
  • Curry leaves few
  • ½tsp grated ginger
  • Cashew nuts fewoptional
  • Asafoetida 2 pinch
  • Salt as needed


  1. Wash and soak ½ cup f poha | aval in water for 5 minutes. I used medium thick aval. If using thick poha, soak it for 15 minutes to get softness.
  2. Drain the water completely.
  3. Add ¾ cup curd and 2 tblsp milk to the poha. Mix well.
  4. Adjust the consistency by adding little more milk.
  5. Always use room temperature milk.
  6. In a pan add 3 tsp oil and add mustard seeds, urad dal, red chili, grated ginger, asafoetida, chopped green chilis, and curry leaves.
  7. If adding cashew nuts add it as well.
  8. You can add finely chopped coriander leaves too.
  9. Once the dal turns golden brown, switch off the pan and add it t the poha mixture.
  10. Mix well. Add salt to taste.
  11. Serve chilled with any pickle of your choice.
  12. We had with tomato pickle.


Ingredients for the filling of the Moong Dal Paratha

  • 1 cup Green Moong Dal (Split)
  • 2 inch Ginger , finely chopped
  • 2 Green Chillies , finely chopped
  • 1 Onion , finely chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera)
  • 2 tablespoons Coriander (Dhania) Leaves , finely chopped
  • Salt , to taste

Ingredients for the dough

  • 2 cups Whole Wheat Flour
  • 1/4 teaspoon Salt
  • Water , as needed
  • Ghee , or oil for cooking


  1. To begin making the Green Moong Dal Paratha Recipe soak the moong dal in 1-1/2 cups for 30 minutes and cook using the pressure cooker method or a saucepan method cook until soft. Drain any excess water after it is cooked. You can use this water to make a soup.
  2. In a large bowl; coarsely mash the green moong dal and add in the remaining ingredients like the onions,green chillies, ginger, coriander leaves, turmeric powder, cumin powder coriander powder and salt to taste. Stir well to combine and divide the filling into 10 to 12 portions.
  3. In another bowl; combine the whole wheat flour and salt for the dough. Add a little water at a time and knead to make a soft and smooth dough. Cover the dough and allow it to rest for about 10 minutes. Divide the dough into 10 to 12 portions.
  4. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.
  5. Take a dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
  6. Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle.
  7. Now place a portion of the green moong dal filling in the circle and spread it evenly around.
  8. Next, take the other rolled portion of the dough and place it over the filling.
  9. Press and fold the edges so that the filling does not come out while cooking the paratha. Once sealed press down the paratha with your palms to release any air pockets. And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining dough and filling portions.
  10. Now we will get into the final steps of cooking the moong dal paratha, preheat a skillet on medium heat and place the filled dough.
  11. Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around.
  12. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the parathas while on the skillet to cook the paratha evenly from inside out.
  13. Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp and soft texture.
  14. Once the paratha is cooked transfer to a plate. Continue to the remaining dough portions the same way and serve Moong dal parthas hot.
  15. Serve Green Moong Dal Paratha along with Lauki Raitaand make it a complete meal.


  • 5oz shelled pistachios, coarsely chopped
  • 5oz dried cranberries, coarsely chopped
  • 7oz dark chocolate bar, calculations based on Hershey’s Special Dark


  1. Place chocolate in a microwave-safe measuring cup; microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.
  2. Add melted chocolate to nut mixture, stirring until just combined.
  3. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour.
  4. Break into pieces.
  5. Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.



  1. In a small bowl, whisk together the peanut butter and maple syrup until combined. Slowly add in the protein powder until a thick and crumbly texture remains.
  2. Using a tablespoon, add enough water until a thick consistency remains. Fold through the chocolate chips at the end.
  3. Enjoy immediately or chill for 30 minutes for a more firm edible cookie dough.


Baked Shrimp Ingredients:

Shrimp Cocktail Sauce Ingredients:


  1. Thaw shrimp according to package instructions, then rinse under cold water and thoroughly pat dry with paper towels. Place shrimp on a large rimmed baking sheet, drizzle with 1 1/2 Tbsp olive oil and sprinkle on 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine then arrange shrimp in a single layer.
  2. Bake at 450˚F for 8-10 min or until shrimp turn pink and are just cooked through.* As soon as they come out of the oven, test a shrimp for doneness then transfer all shrimp to a serving platter. If they stay on the hot baking sheet, they can get overcooked.
  3. Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste (Add more if you love cocktail sauce with a spicy kick and less if you prefer a mild sauce). Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.


Cooking Rice

  • Rinse ½ cup rice a couple of times in water. Then add the rice in a 2-litre pressure cooker.
  • Add water. Stir very well.
  • Pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
  • When the pressure settles down on its own, remove the lid and check the doneness of rice. The rice has to be more softer than what we cook on a daily basis.
  • With a spoon or masher, mash the rice. Close the cooker and allow the rice to become lukewarm or come at room temperature.

Making Curd Rice

  • When the rice becomes lukewarm or comes at room temperature, add fresh curd and milk.
  • Mix again very well and break lumps if any. You can either use the spoon or masher while breaking the lumps.
  • Add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves.
  • Instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
  • Add salt. Mix very well. Keep aside.

Tempering Curd Rice

  • Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil.
  • When the oil becomes hot, lower the flame. Add mustard seeds.
  • Let the mustard seeds crackle.
  • Then add urad dal. Urad dal is optional and can be skipped.
  • Fry on a low flame stirring often till the urad dal becomes golden.
  • Lastly add the add curry leaves and asafoetida. Mix very well.
  • Switch off the flame and immediately pour the tempering in the curd rice mixture. Again mix very well.
  • Serve south indian curd rice topped with a few coriander leaves or pomegranate arils or grapes. You can skip the fruits too and just serve curd rice plain. You can also serve with fried sun dried green chillies or south Indian mango pickle


Measuring cup (1 cup = 250 ml)


  1. Pluck the drumstick leaves and measure about 1 cup. Take a large vessel filled with water. Soak drumstick leaves in the water for 10-15 minutes.

So all the dirt will settle down at the bottom, and leaves will float on top. Now take out only leaves and lightly squeeze out the water. Then chop the drumstick leaves yields ½ cup.

  1. In a bowl add finely chopped drumstick/moringa leaves, ajwain, red chili powder, garam masala, turmeric powder, wheat flour, oil, and salt. Mix well.
  2. Add some water and keep kneading till you get the smooth dough. The dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the drumstick leaves is enough to make the dough.
  3. Make balls from the dough. I was able to get 6 balls.
  4. Roll the parathas semi-thick/ thin by dusting some dry flour.
  5. Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.
  6. Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
  7. Serve Drumstick/Moringa leaves paratha or chapati with curd, pickle, raita, ketchup, or any gravy of your choice.


  • 1/2 tsp Jaggery
  • 4-5 Mint Leaves
  • A pinch of pink salt and jeera powder
  • 1 cup Cold water


  1. In a glass add some jeera powder.
  2. Now take some mint leaves and grind them to take out its juice.
  3. Add the mint juice with a few leaves in a glass.
  4. Then add one tablespoon of gur (jaggery) water in the glass with a hint of pink salt.
  5. Add crushed ice, and chilled water. Mix and enjoy!


  • 2Cups Rolled Oats
  • 2 ½Scoops Protein Powder – Vanilla or Chocolate
  • 2Teaspoons Pumpkin Pie Spice
  • 1Teaspoon Ground Cinnamon
  • 1Teaspoon Baking Powder
  • 1Teaspoon Baking Soda
  • ½Teaspoon Salt
  • 1 ½Cups Pumpkin Puree
  • 2Extra Large Whole Eggs
  • 1 ½Teaspoons Vanilla Extract
  • ½Cup Unsweetened Apple Sauce
  • 2Tablespoons Syrup – Sugar Free
  • 3Tablespoons Honey


  • Combine all of your ingredients into a food processor or blender
  • Process or blend everything together
  • Take out a baking sheet and coat it with non-stick cooking spray
  • Spoon your batter onto the baking sheet
  • Top them with whatever you want (I like White Chocolate Chips)
  • Bake them on 350F/176C for 10-15 minutes


  • 1 banana
  • 2 tablespoon chocolate syrup
  • 1 tablespoon chopped almonds
  • 1 scoops chocolate ice cream
  • 1 tablespoon chopped cashews
  • 1/2 cup whipped cream
  • 1 scoops strawberry icecream
  • 1 scoops vanilla ice cream
  • 3 cherry


·         Step 1 To prepare this delicious dessert, peel the banana and split it lengthwise.

·         Step 2 Take a serving boat dish and put the scoops of ice creams between the bananas.
·         Step 3 Pour the whipped cream into a piping cone and top the dessert with it. Then, garnish with chopped nuts and chocolate syrup.
·         Step 4 Place the cherries on the top and serve.


  • 200 gms almond flakes
  • 450 gms onion
  • 200 gms poha
  • 100 gms cranberries (frozen/ dried)
  • 15 gms salt
  • 20 ml oil
  • 15 gms curry leaves
  • 5 gms green chilies
  • 100 gms fresh coconut


  1. Soak poha in cold water, strain it and keep it aside.Soak 3/4th of almond flakes in water and toast the rest of them.
  2. In a pan take oil, add mustard seeds, curry leaves, chopped green chilies and sauté it.
  3. Now add soaked poha and almonds in it and then add seasoning.
  4. Add cranberries in it, then add chopped coriander and fresh grated coconut.
  5. Add the toasted almonds in the poha.
  6. Serve it hot with sprig of coriander as garnish.