Five minute roti pizza

Five minute roti pizza
- Farzana
Roti pizza in 5 mins........Fry left over Roti in a frying pan..with little oil or butter in a very slow flame so that one side of roti becomes crispy.......keep aside that roti.....in a separate frying pan ..put little olive oil or any vegetable oil.....put chopped onion...red...green...or yellow capsicum...along with chopped tomatoes...all little bite sizes .....just sauté with little salt and red chilli powder for a kick.......let it simmer for two mins....spread the veggies on the fried roti.....put parmesan or mozzarella cheese on the top...cover the lid for two mins so that the cheese becomes soft due to heat......in a low flame.......have it hot hot .....sprinkle little oregano and chilli flakes on top....Have it....yummmy...ghar ka roti pizza.......instant ready....😋😋😋😋

Corn spinach sandwich

Corn spinach sandwich
- Sujata Maselkar
Blanch spinach. Puree it. Dont make it too watery. Heat little oil in a pan. Add american corn and saute fr some time. Add puree to it. Add ginger and green chilli paste and salt to it. Stir and cook well. Sprinkle 2-3 spoons maida on it and add some milk to it. It forms a nice smooth mixture. Switch off the gas. Apply butter or oil on bread. Spread above mixture. Add grated cheese or cheese slice and toast it. Its yum. U can also add white sauce instead of maida and milk

Stuffed Capsicum

Stuffed Capsicum
- Sujata Maselkar

Pix: Sheba Vasudevan

Medium size long bhavnagri chillies. Slit remove seeds and apply salt and keep fr some time. Fr stuffing mashed paneer, chat masala black pepper powder finely chopped onion and green coriander. Mix well. Add grated cheese optional. Stuff the capsicum. And shallow fry on pan. Paneer can be substituted with boiled and mashed potatoes to which crushed peanuts can be added.

Bread upma variant: Ladi Pav Upma

Ladi Pav Upma
- Sujata Maselkar
Chop lots of onions
Add tadka rai jeera urad daal slit green chilies kadi patta. Fry onions till pinkish brown. Add haldi. Add ladi paav cut into small pieces. Cook well by mixing it well. Add salt and 1 tsp sugar. when done add lots of green coriander and scraped coconut cook fr 2-3 mins and serve

Bread upma

Bread upma
- Aparna Rao
- pix credit- Bindu
Ingredients- 6-7 slices bread, 2  onions, 2 -3 tomatoes, peanuts, butter, coriander, salt, sugar
For seasoning- Rai, Jeera, 1 Red chilli, curry leaves, hing, 2-3 green chilies. Chop bread slices into squares, chop tomatoes and onions fine, keep them separate.
Preparation - Take 2-3 spoons of oil into a kadhai, (can use ghee/ butter if you want), after it heats, add in rai, jeera, let them sputter, add in red chilly, green chillies, curry leaves, hing, peanuts, haldi. Keep stirring. When peanuts are roasted, add in onions, let them turn brown, add in tomatoes. Add some salt - check salt quantity if adding butter. Add some sugar. Once done, add in bread and stir in properly. Put in some butter on top and stir it in. This will make the bread soft and moist. Garnish with coriander.

Upma

Upma-
-Aparna
1 cup rava, for seasoning-1 tsp each chana dal, black udad,; rai, jeera, cashew nuts, onions, ginger, chillies, hing, curry leaves, 1 red chilly.
Put in one spoon of oil, add in chana dal, when it is slightly brown, add udad dal, let them roast, add in jeera and rai, let them sputter, add in ginger and green chillies, red chilly, curry leaves, hing; when seasoning is nicely roasted, add in 3 glasses of water and salt; let the water boil - you may add veggies here; reduce flame when water boils, slowly add rava, stirring continuously to avoid lumps; add a spoonful of ghee or butter and stir in; have with hot pesarattu or as is... Or with any chutney like tomato, onion, lemon, or pickle.

Pesarattu

Pesarattu
-Aparna: 
1 glass whole green moong - soak overnight/6 hours;  grind with 2-3 green chillies and ginger (check the spice level you need), salt; mix in chopped onions to the batter;
Optional- add ordinary rava to the batter, make dosas... Best eaten hot, with a blob of butter,  hot upma, podi or coconut chutney. I have it with hot rice too.
Pesarattu bhaji- cut up cold or leftover dosas  into pieces; seasoning- rai, jeera, hing, onions - add in pieces and stir fry for 2-5 minutes. Done. Enjoy as is or with rice

Halwasan

Halwasan
- Sangita Haria
1ltr milk,1/2cup edible gum,200gms sugar,1tsp rawa,1/4tsp cardamom pwd&1/4tsp javantri
Fry the edible gum & keep aside.When the milk starts boiling in kadai add rawa & edible gum.Go on stirring the curdled milk till very little water is there. In another pan caramalize sugar and add it to the milk..Add cardamom & javantri. Stir it till extra water dries up.set in a greased plate& decorate it with almond chips.

Quick Rava Ladoos

Quick Rava Ladoos
- Bindu Mohanan-
3 cups of rava (fine) 1cup of desiccated coconut 1/2 cup of cashew 1/2 kismiss 1 tsb cardamom pwd 1 cup of ghee. 1/2 tin mithai mate

Method ; take two tsp of ghee heat and put 3 cups of rava and mix it and fry till the kacha smell goes off..see that it does not brown .remove and put it in a bowl. Now take 2 tsp of ghee and put the coconut pwd and fry till.light brown. Now the cashews and kismis fry separately and add to the rava.  Mix the cardamom pwd and mix all well now add the mithai.mate and mix it well. Now make ladoos . if it sticks to your hand just rub little ghee in ur hand and then make the ladoos.😋😋😋😋😋😋😋😋

Ribbon pakoda

Ribbon pakoda
-Anu
Take rice and besan flour 1:2 ratio. Add chilli pwdr.hing pwdr salt to taste and little butter and make into a dough. Use a chakli press to shape dough into ribbons. Deep fry in oil.

Salads: Khatta Meetha Salad

Khatta Meetha Salad
- Shabana
In a bowl, cut small pieces of apple, one medium size white onion, one medium cucumber, one big size carrot, few black and green olives unsalted, few grapes, one mandarin, one small to medium size can chick peas drained and washed, one medium to large boiled and diced potato
- soak some tamarind and pulp it
- add jaggery pwdr or sugar, little black salt, little red chilli pdr and mix it well
- pour the tamarind pulp mixture on our fruit vege chick pea mix, drizzle some sesame and olive oil and mix it well
- sprinkle some thyme oregano and rosemary
ENJOY

Sweet tamarind chutney

Sweet tamarind chutney
-Shabana
- wash and Soak tamarind ( or u could use tamarind pulp too) in water for it to soften
- also soak dates ( u could alternate wz sugar, if u dont want to use dates, however dates more healthier and gives better taste). You could also use powdered jaggery sugar
- de seed the tamarind and date
- put the tamarind and dates with its water and let it cook on medium flame.
- Add salt and little red chilli powder to give a tangy flavor
- when the mixture thickens and becomes pulppy, remove from fire and let it cool
- strain and store in air tight bottle and refrigerate it.

Egg curry: Variant 2, Malvani style

Egg curry with coconut malavni masala
By Sujata
-Fry one small chopped onion in a flat vessel.
-Add coconut masala.
-add water salt and bring it to a boil.
-Now turn the gas on low flame
-Now break an egg  and add it to boiling gravy Leaving some space in between add few more eggs and cook it on slow gas.
You may add 2-3 kokums for sour taste.
(It tastes yum as the eggs get cooked in the masala itself).

Malvani chicken

Chicken curry- malavni style
By Sujata
-Chop one small onion.
- Heat ghee in a vessel. --Add the chopped onion.
-In mixie grind one small cup full of coriander 3-5 green chillies 7-8 pods of garlic and 1. 5 inch piece of ginger.
-Add this when onion is cooked.
-Fry till raw smell disappears.
-now add 1-2 tomatoes depending on the quantity of chicken.
(Don't put too muvh as lemon juice is added while serving)
-When the masala is cooked well, add chicken.
- Cover and cook till half cooked.
- Now add coconut masala (malavni dry coconut masala)
-add water salt and cover and cook on slow gas till chicken is cooked.
-Serve with lemon juice squeezed on top.

Aamti

Aamti (Aamti wz the ground prepped coconut-onion dry masala)
- Sujata
-soak akkha masoor or moong or even tuvar daal tastes nice.
-Pressure cook.
-Chop one small onion. --Heat some oil. Add rai and let it splutter. Add onion and fry.
( you may choose to add one small tomato optional)
-Add kadipatta.
Now add pressure cooked pulses. Add some water .
- add the basic coconut ground masala and let it cook . aamti is ready.

Basic coconut masala

Basic cocont masala. --
- Sujata:

-Take 3-4 onions. Slice and fry them till brown. --

-Add dry or fresh coconut as per your preference and/or availablability.
(Quantity almost equal or little less than onion).
-Keep frying.
- To this add akkha dhaniya, 7-10 black pepper, 1 spn jeera 1 inch cinnamon, 1 spn saunf 7-8 whole bedgi mirchi, 4-6 lavang, and 1 big spoon khaskhas.
-Keep frying till all masala is brown and crisp.
(If ready made malwani masala is available no need to add any masalas to the onion coconut mixture. Or u can add 1 bis spoon to the above masala depending on how spicy u want it. )
-Grind the above masala to a fine paste.
(If extra store in air tight containers).
This can be frozen too.

Kadi: Variant 6 Instant kadi

Instant kadi
By Aparna:

Light meal with just a bit of tang and spice? Plain rice, dal and this kadi...
Seasoning- rai, jeera, 1 red chilli pieces, 1 green chilli sliced fine, kadi patta, hing, onions, salt, haldi. Let it turn translucent, add some ajwain for flavour if you want. Let this cool, beat up curd into thick buttermilk, add a spoon of methi powder( methi seeds roasted and powdered). Add in the seasoning to the buttermilk, garnish with coriander. Done

Quick fried rice

Quick fried rice
- Sangita Kalarickal
1 cup rice
1/2 inch ginger
Vegetables: 1 yellow pepper (capsicum)
1 red pepper (capsicum)
1/2 cup peas
1 cup mushrooms
Soy sauce
Chilli-garlic paste/sauce
Egg (optional)
Boil rice. Heat up wok. Meanwhile chop peppers and ginger lengthwise, slice mushrooms. When wok is hot, add a little oil, then ginger, stir well. Add mushrooms, stir well all over high flame, then add peppers. When peppers are cooked, add peas.
Add soy sauce and chilli garlic paste.
When rice is just cooked, drain the water and add to the mixed veggies.
If adding egg, I usually add it right after the veggies. Alternatively you can beat egg, scramble it on a different pan and add to the fried rice at the end.

Sai Bhaji, Side Dish

Sai Bhaji 

-Shobha Tuliani 

Sai means green in Sindhi.
 Ingredients: 1 bunch fresh spinach, few leaves methi, few leaves shepu/sua/soy leaves, 1 cup of soaked chana dal, small piece of white dudhi/bottle gourd, 2 bhindis/okra, 1 medium sized baingan/eggplant, 2 medium sized onions, 1 spoon coarsely chopped ginger garlic 3 green chilies , 2 tomatoes, 1 teaspoon of turmeric,  jeera, red chilli powder and 2 teaspoons dhaniya/coriander powder.
Take oil in còoker/pressure pan. Add jeera onions shepu, methi, green chillies, ginger garlic n stir fry  Add haldi n mirchi n dhaniya piwder. Mix well n keep it covered on medium flame.  After a few minutes add all other veggies except palak n little oil if required. Keep roasting well. Add chopped tomatoes n keep stirring. Add chana dal, palak and salt. And roast again. Cover with the lid for 5 mins n keep. In the end add 1 glass water n pressure cook to 7/8 whistles. After that beat it well with the wooden beater.
The consistency is like that of pav bhaji.
Tastes great with onion pulav. Even hot steamed rice would be great. Enjoyyyyyyyyyyyyyyyyyy!