Moroccan-Style Carrot & Apple Salad

Ingredients slightly dry roasted & coarsely ground
Coriander seeds-1/4tsp
Jeera-1/8tsp
Walnuts-6
Other ingredients
Grated medium carrot-1
Chopped small apple-1
Chopped coriander leaves-little
Honey/agave-1tsp
Raisins-15
Salt & red chilly powder-to taste
Olive oil-1 tsp
Lime juice-1tsp
Grated garlic-1
(optional,I didn't use)
Method
Toss everything together & serve garnished with some chopped walnuts & coriander leaves .

Tricolour Oothapams

Ingredients
Idly batter -required amount
Carrot puree
Coriander puree
Oil-required amount
Method
Divide the idly batter into two parts.Mix carrot puree to one part & coriander puree to another.Pour very little water & dilute it to dosa batter consistency.Heat a tawa pour a ladle,spread the batter to a semi thick circle.Pour oil around it,cover & cook it.Cook it only one side till done.Your tricolour oothapams are ready.
Note:You can also add red chilly powder to carrot & green chillies to coriander while grinding.

Red Pumpkin Pachadi

Ingredients

Steamed & mashed red pumpkin-1 cup
Curd-1/2 cup
Salt to taste
Tempering
Oil-2tsp
Mustard-1/2tsp
Uraddhal & Channa dhal-each1/4tsp
Jeera-1/4tsp
Red chillies-1
Curry leaves-little
Hing-a pinch
Chopped onion-3tsp
Method
Heat oil in a pan & temper it.Fry onions till light brown.Mix all above ingredients together in a bowl.Add the tempering,mix it well & serve.

Pear Lassi

Ingredients

Pear chopped-1
Thick curd-1 cup
Blue agave-1tsp
Cardamom powder-a pinch
Method
Blend everything together.Serve it cold.
Courtesy:Priya with a slight change....

Whole Masoor Dhal Dosa

Ingredients
Long grain rice-3 cups
Whole masoor dhal-3/4 cup
(soaked overnight)
Uraddhal-1 cup
Poha/Aval-1/4 cup
Methi /fenugreek seeds-1tsp
Salt to taste
Method
Soak all above ingredients together for 4 hrs.Then grind it to a smooth batter,add salt & ferment it overnight.Heat an iron griddle,pour a ladle of batter.Spread it evenly to a thin circle.Pour oil around the dosa,cook it till crisp.Serve it with any chutney.

Dilpasand Recipe (Easy Version) / Dilkush Recipe / Dilkhush Recipe /Dilkush Pastry Recipe / Coconut & Tutti Fruity Stuffed Pastry Recipe

Easy version of  Dilpasand / Dilkush / Coconut filled pastry

Filling ingredients
Freshly grated coconut-1 cup
Sugar-1 cup
Tutti fruity-1tbsp
Raisins-1/4 cup
Cardamom powder-1tsp
Chopped almond-1/4 cup
Outer covering
Ready made puff Parathas-2
Or Puff pastry sheets

Method
Heat sugar & coconut in a sauce pan for 2 minutes.Switch of the stove add all the above ingredients.Mix it well & keep it aside.Take 2 puff parathas,roll 1 paratha little bigger than the second one.Place the filling in the center & spread it well.Close it with the second paratha(smaller one) & seal it well.Heat an oven & bake it for 10 minutes or till light brown at 325 deg.Cool & cut & serve.

Sweet Potato Pulao

Ingredients ground to a smooth paste
Coriander leaves-3tsp
Mint-10 leaves
Ginger & Garlic paste-1/2 tsp
Cinnamon-a small piece
Cloves-2
Cardamom-2
Onion-1tbsp
Tomato-1/2
Salt to taste
Turmeric powder-1/4tsp
Fennel seeds-1/4tsp
Tempering
Oil-3tsp
Ghee-3tsp
Cumin seeds-1/2tsp
Bay leaf-1
Other ingredients
Basmati rice-1 cup
Water-2 cups
Chopped sweet potato-1 medium size
Lime juice-3tsp
Method
Heat a pressure pan add ghee & oil,temper it.add the ground masala & fry till oil separates the pan.Add the sweet potato & fry for 2 more minutes.Add rice & water,close the lid & give a whistle.Squeeze the lime juice give a mix & serve it with raita.

Mango Cake

Ingredients

Maida- 2 cups

Baking powder-4tsp

Salt-1/2tsp

Sugar-1 cup

Mango pulp-1 & 1/2 cup

Oil-1/4 cup

Milk-1 cup

Large egg-1

Vanilla essence-1tsp

Method

Mix maida,baking powder,salt,keep it aside.In another bowl beat all other ingredients together.Slowly fold in the dry ingredients.Pour it on a greased baking tin.Bake it at 375 deg. for 30 minutes or till done.

Potato Thogayal / Potato Chutney Recipe

Potato Thogayal

Ingredients
Grated potato-1 large
Oil-3tsp
Salt to taste
Urad dhal-1tsp
Channa dhal-1tsp
Red chillies-4
Coriander seeds-1tsp
Hing-1/2tsp
Garlic-2
Methi seeds-10
Tempering(optional)
Mustard,Jeera,Urad & Channa dhal-each-1/4tsp
Curry leaves-little
Red chillies-1
Method
Heat 2tsp of oil in a pan spread the grated potato,add salt & in medium flame cook till all water has evaporated & slight crisp & brown.Keep it aside.
Heat 1tsp of oil & fry remaining ingredients till golden brown.
Cool everything,first dry grind the fried above ingredients except the potato.
Then add the potato & blend it well (do not add water).
Temper it mix & erve it with hot rice.

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Mango Dip

Ingredients

Ripe mango-1

Salt to taste
Chilly garlic paste-1/2tsp
Sugar-a pinch
Lemon juice-6tsp
Orange juice-3tsp
Method
Blend all above ingredients together in a blender to a smooth paste.Serve this dip with any appetiser.