Onion Uttapam Recipe

Ingredients:

• 2 cups (360 gm) parboiled rice 
• 1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad) 
• 1/2 tsp fenugreek seeds 
• 2 tsp salt 
• An iron griddle or tawa 
• Oil to smear the pan for cooking the uttapam

Cooking Method:

Soak rice, daal and methi in water for 5-6 hours. 
Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours. 
Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it. 
It will spread a little. When the edges start browning a bit, pour a trail of oil around it. 
Turn it over and let it brown on the other side too. 

Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.

Rava Dosa Recipe

Ingredients:

• 1 cup fine sooji (semolina) 
• 1/2 cup rice flour or plain flour 
• 1 Tbsp oil
• 1/8 tsp soda bicarb 
• 2 1/2 cups buttermilk 
• 1 tsp coriander - finely chopped
• 2 green chillies  - finely chopped
• Salt

Cooking Method:

1. Blend all the ingredients together by adjusting butter milk
2. The batter should be relatively thin, add salt and keep it aside for 30 minutes
3. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it. 
4. Serve hot with onion chutney or coconut chutney

Zucchini Pancakes

Ingredients:

• Zucchini - 1 large (grated)
• Scallions - 2 strands (sliced)
• Garlic - 2 pieces (chopped)
• Green chillies - 2 (chopped)
• All purpose flour - 2 tbsp
• Parmesan cheese - 1 tsp 
• Egg - 1
• Salt 
• Pepper powder
• Cumin powder 
• Cilantro - 5 strands (chopped)

Procedure:

1. Mix all above ingredients in a bowl and keep it aside for 15 mins.
2. Heat skillet on stove and oil spray it, once it is heated pour mixture into round shape and cover it with lid and turn on other side and make sure it is well cooked on both sides
3. Serve it on a plate with butter (optional)

Sweet Potato Quesadilla Recipe

Sweet Potato, Black Bean and Kale Quesadillas Recipe:

Serving Size: 4 to 6 servings

Ingredients:

For the quesadillas:

3 medium sweet potatoes, sliced ½ inch thick

¾ teaspoon salt, divided

½ teaspoon cumin

½ teaspoon chili powder

¼ teaspoon oregano

1 to 2 chipotle peppers in adobo sauce, minced

½ tablespoon olive oil

3 cups chopped kale

3 green onions, thinly sliced

1 can black beans, drained and rinsed

8 to 10 large flour tortillas

2 to 2 ½ cups freshly grated cheddar cheese

Instructions:

Add the sliced potatoes to a large saucepan and add enough water to cover the potatoes. Add ½ teaspoon of the salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl. Use a potato masher to mash the potatoes. Add the remaining ¼ teaspoon salt, cumin, chili powder, oregano and chipotle peppers. Mix until well combined.

In a medium skillet, heat the olive oil over medium heat. When hot, add in the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender. Add the mixture to the bowl with the mashed sweet potatoes. Next add in the black beans and mix until well combined.

Place the tortillas on a work surface. Use a spatula to smear about ⅓ to ½ cup of the filling on half of the tortilla. Top with about ¼ cup of the cheese (or to taste). Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.

Wipe out the skillet you used for the kale and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Cut into triangles and serve with hot sauce, greek yogurt and/or salsa.

For serving:
hot sauce, optional
greek yogurt or sour cream, optional
salsa, optional