Instant Masoor Dal Dosa

 Here’s a super quick and easy red lentil (masoor dal) dosa recipe that doesn’t require fermentation!

Instant Masoor Dal Dosa

⏳ Total Time: 30 mins (including soaking)
🍽 Servings: 4-5 dosas

Ingredients:

• 1 cup red lentils (masoor dal)
• 2 tablespoons rice flour or leftover cooked rice (optional, for crispiness)
• 1/2 teaspoon cumin seeds
• 1 green chili (optional, for spice)
• 1/2 inch ginger
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon turmeric (optional)
• 1 to 1.5 cups water (as needed)
• Oil for cooking

Instructions:

1. Quick Soak: Wash the red lentils and soak them in hot water for 15-20 minutes (or cold water for 2 hours if you have more time).
2. Blend: Drain the lentils and blend them with ginger, green chili, cumin, salt, turmeric, and just enough water to make a smooth batter. It should be slightly thinner than pancake batter. Add rice flour if you want a crispier dosa.
3. Cook Dosa: Heat a non-stick pan, grease with oil, and pour a ladleful of batter. Spread it in a circular motion. Cook on medium heat until golden brown, flip, and cook the other side for 1-2 minutes.
4. Serve: Enjoy with coconut chutney or any dip of your choice!

💡 Pro Tip: If you want extra crispy dosas, let the batter rest for 10-15 minutes before cooking.

Vegetable Enchiladas

 Here's a quick and simple Vegetable Enchiladas recipe that you can make in 30 minutes!

Ingredients

• 8 corn or flour tortillas
• 1 cup grated cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 ½ cups enchilada sauce (store-bought or homemade)
• 1 tbsp olive oil

For the filling:

• 1 cup bell peppers (chopped)
• ½ cup corn (fresh or frozen)
• ½ cup black beans (cooked & drained)
• 1 small onion (chopped)
• 8-10 black olives (chopped)
• 1 tsp garlic (minced)
• 1 tsp cumin powder
• ½ tsp chili powder
• Salt & pepper to taste

For the toppings: Optional

• handful jalapenos (chopped)
• handful spring onion (chopped)
• handful cilantro
• handful cheese - Mexican blend

Instructions

1. Sauté the vegetables: Heat olive oil in a pan. Add onion and garlic, sauté for 1 minute. Add bell peppers, corn, black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
2. Fill the tortillas: Place a spoonful of the vegetable mixture in each tortilla, sprinkle some cheese, and roll them up.
3. Assemble: Pour a little enchilada sauce at the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish. Pour the remaining enchilada sauce on top and sprinkle cheese. Top with few fresh vegetables as jalapenos, spring onion, black olives and cilantro.
4. Bake: Preheat the oven to 375°F (190°C) and bake for 15 minutes, until the cheese is melted.
5. Serve: Garnish with chopped cilantro, avocado, or sour cream, and enjoy!

Quick, delicious, and loaded with veggies! 

Paneer Biryani

Here’s a simple and quick Paneer Biryani recipe you can make in 30 minutes using one pot!

Ingredients

• 1 cup basmati rice (soaked for 15 minutes)
• 200g paneer (cubed)
• 1 onion (sliced)
• 1 tomato (chopped)
• ½ cup yogurt
• 1 tsp ginger-garlic paste
• 1 green chili (chopped, optional)
• 1 tsp biryani masala
• ½ tsp turmeric
• ½ tsp red chili powder
• ½ tsp cumin seeds
• 1 small cinnamon stick
• 2 cloves
• 2 green cardamoms
• 1.5 cups water 
• 2 tbsp ghee or oil
• 10-12 Cashew 
• 10-12 Raisin - I used black raisin
• Salt to taste
• Fresh coriander & mint leaves for garnish

Instructions

1. Cook Rice: Boil the soaked rice in salted water until 80% cooked. Drain and set aside.
2. Sauté Cashew & Raisin: Heat ghee in a pan. Add cashew and raisin and sauté until cashew are browned a bit and keep it aside.
3. Sauté Spices & Onion: In same pan, heat ghee in a pan. Add cumin, cinnamon, cloves, and cardamom. Add sliced onions and sauté until golden brown.
4. Cook Masala: Add ginger-garlic paste and green chili. Stir for a few seconds, then add tomatoes, turmeric, chili powder, biryani masala, and salt. Cook until tomatoes turn soft.
5. Add Paneer & Yogurt: Mix in the paneer cubes and yogurt. Cook for 2 minutes.
6. Layering: Spread the paneer mixture over the cooked rice. Sprinkle cashew, raisin, coriander, and mint leaves. Cover and cook on low heat for 10 minutes.
7. Fluff & Serve: Gently mix and serve hot with raita!

Enjoy your quick & delicious Paneer Biryani! 

Paneer Curry

 Here’s a fast and easy way to make paneer curry in under 20 minutes:

Ingredients:

• 1 cup paneer (cubed)
• 1 onion (finely chopped)
• 1 tomato (pureed or finely chopped)
• 1 tsp ginger-garlic paste
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ cup heavy cream or milk or coconut milk
• 1 tbsp oil or butter
• Salt to taste
• ¼ cup water (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan, add cumin seeds, and let them sizzle.
2. Add chopped onions, sauté until golden brown.
3. Stir in ginger-garlic paste, cook for 30 seconds.
4. Add tomato puree and cook for 2-3 minutes until oil separates.
5. Mix in turmeric, chili powder, coriander powder, water and salt.
6. Add paneer cubes, stir well to coat with the masala.
7. Pour in heavy cream (or milk) and garam masala, simmer for 2-3 minutes. 
8. Garnish with fresh cilantro and serve with rice or roti.

Here is curry made with coconut milk.

Vegetarian Dirty Rice

 This Vegetarian Dirty Rice recipe is easy, satisfying, and perfect for busy weeknights. It makes a spicy, one-pot vegan meal that the whole family will love. Learn how to make homemade Cajun rice with this fast and simple skillet recipe.

Prep Time5minutes mins

Cook Time20minutes mins

CourseMain

CuisineCajun

Servings4 servings

Calories319 calories

Ingredients

• 1 cup uncooked white rice
• 2 cups vegetable broth
• Salt and pepper
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, seeded and diced
• 2 cloves garlic, minced
• 2 teaspoons paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• Optional garnish: Chopped fresh cilantro and sour cream

Instructions

• In a pot, heat the oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 4-5 minutes until softened.
• Add the garlic and all spices. Sauté for 1-2 minutes until fragrant.
• Stir in rice, broth, and beans. Season with salt and pepper.
• Increase heat to high and bring mixture to a boil. 
• Reduce heat to low, cover, and cook for 15-20 minutes, or until the rice has absorbed all of the liquid.
• Garnish with chopped cilantro, if using. Serve warm.

Mediterranean Rice

Mediterranean Rice

It is easy one pan mediterranean rice dish. One can make it vegan as well.

Ingredients:

1 cup rice

1 can butter beans rinsed and drained

1 tbsp minced garlic

1 cup sliced italian olives

1 cup sliced cherry tomatoes

1 cup chopped sundried tomatoes

2 cups chopped spinach

1 10oz jar marinated artichoke hearts

Parsley for garnish 1/2 lemon juiced

1/2 cup coconut milk

2.5-3 cups water or vegetable broth

1 tsp salt

1/4 tsp pepper

Garnish: feta or vegan feta cheese + parsley

Instructions

Mix all together in a casserole dish making sure the rice is covered well. Bake for 1 hour or until rice is cooked at 400 F. I have been using Pyrex glass dish and get evenly cooked rice with crispy edges.

Here is before and after setting the dish in the oven.

Fork the rice to fluff and before serving. Garnish with feta or vegan feta cheese and parsley!

Whole Wheat Sweet Potato Muffins

Whole wheat sweet potato muffins, great for breakfast or a snack, have an optional crunchy almond-oat topping.

Ingredients

1x

2x

4x

Original recipe (1X) yields 16 servings

• 1 sweet potato

• 2 cups whole wheat flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ¼ cup vegetable oil

• 2 tablespoon yogurt

• 1 teaspoon vanilla extract

• 1 cup honey

• 1 (6 ounce) container vanilla yogurt

• ½ cup oatmeal

• ½ cup brown sugar

• ½ cup almonds

• 1 teaspoon cinnamon

• Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.

  2. Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.

  3. Reduce the oven temperature to 350 degrees F (175 degrees C).

  4. Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.

  5. Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.

  6. Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.

  7. Nutrition Facts (per serving)

     233	Calories
     7g	Fat
     41g	Carbs
     5g	Protein