Vindu

1. Pancake mix  – 1 cup
2. Egg – 1 whole
3. Olive Oil – 1 tbsp
4. Chocolate chips – 1/2 cup (optional)
5. Water – 3/4 cup
6. Nutella (per taste)
7. Banana – 1 per pancake

1. Beat egg and fold in the pancake mix along with chocolate chips, oil and water. Blend well.
2. On a hot griddle add some butter and spoon the mix over it.
3. When air pockets appear, flip and cook for another 10-15 seconds.
4. Transfer the pancake to a plate, coat with Nutella and add sliced banana on top of it.

1. Used bittersweet chocolate chips
2. Used 1/2 cup sugar and 1/4 agave nectar
3. The toppings are pecans + bittersweet chocolate chips + ground nutmeg

Same as listed in the recipe

1. Whole black gram (urad dal) – 1 cup
2. Brown rice – 2 cups
3. Onions, chopped – 1 cup
4. Olive oil – 1/2 tbsp
5. Green chilies broken into pieces – 4
6. Cumin – 1 tbsp
7. Chopped coriander/cilantro – 1/4 cup
8. Salt to taste

1. Soak urad dal and rice for 12 hours (overnight)
2. Grind them into a fine paste adding very little water. You need a good blender (ideally a wet grinder is the best) for doing this.
3. Scrape the batter into a tight lidded vessel and store in a warm dark place for about 8 hours.
4. After 8 hours (by now the batter should be fermented and should rise a bit) add about 1/2 cup of water to adjust the consistency (it should be similar to pancake batter). Add chopped onions, green chilies, cilantro, cumin and salt according to your taste. Keep aside.
5. Heat the pongadaalu pan and add 2-3 drops of olive oil in to each of the ‘wells’
6. Scoop some batter and cover the pan with a lid. Cook until the top layer is firm (about 5 mins on medium high heat)

    

   

7. After they are cooked on one side, the pongadaalu should be reversible easily.
8. Reverse and cook for another 30 sec
9. Serve hot with peanut chutney

1. Grated Beetroot – 1 cup
2. Uncooked rice – 2 cups
3. Onions, chopped – 1/2 cup
4. Olive oil – 1/2 tbsp
5. Green chilies broken into pieces – 4
6. Coriander power – 2 tsp
7. Black gram – 2 tbsp  (urad dal)
8. Mustard and cumin – 2 tsp each
9. Turmeric – 1/2 tsp
10. Salt to taste

1. Cook the rice and keep aside
2. In a pan heat the olive oil.  Once the oil is hot, add mustard, cumin, black gram and turmeric
3. After about 30 seconds add the onions and sauté  2 mins
4. Add shredded beetroot and coriander powder
5. Add some water at this point to bring some moisture
6. After about 5 mins, add salt to taste and rice and mix well

1. Asparagus bunch (about 20 stalks)
2. Olive oil – 2 tsp
3. Garlic, minced – 2 tsp

1. Preheat oven to 375F (on bake)
2. Trim the stalks, wash and pat dry the asparagus
3. Line a baking sheet with foil and brush some olive oil
4. Arrange the asparagus on the sheet and sprinkle the minced garlic
5. Bake for about 12 mins and serve with the rice