Handvo (Indian Baked Opo Snack)

Serves: 2-3

Ingredients:
1 Opo (Dudhi), peeled and shredded
1 Serrano Pepper (Leela Marcha), finely shredded
3-4 cloves Garlic (Lasan), finely shredded
~ Approximately 1 garlic cloves worth of shredded Ginger (Adu)
1 bunch chopped Cilantro (Dhana)
1/4 cup Yogurt
Handvo Flour (enough to obtain texture in pictures, ~ 1/2 cup)
Salt, to taste
Sesame Seeds, garnish

Tempering:
Cooking Oil
Mustard Seeds (Rye)
Asofetida (Hing)
Dry Red Chili

Preparation:
1. Add some salt to the shredded Opo and let stand for 2-3 minutes so that some water will be released.
2. Now add Handvo Flour until you can make small, loose balls out of the dough (Not too hard, not too soft).
3. Add the spices and let sit overnight.
4. Then add yogurt and chopped Cilantro
5. Now pour the Vaghar over the Handvo
6. Top with sesame seeds.
7. Cook in the oven at Temperature 350 for approximately 40 minutes, then for 5 minutes on convection heat or the top layer gets crispy.

Handvo Flour:
Grind together in a Vitamix - Rice, Toor Daal and Moong Daal in 2:1:1 proportion. 

Homemade Granola

Sooo easy, you have to try it!

Ingredients:
3 cups old-fashioned oats
Almonds + Walnuts (coarsely processed) - use the amount desired in the granola. Take advantage of the fact that it's homemade and customized!
Raisins or Cranberries, to taste
1 Tsp Pure Vanilla Extract
2 Tablespoons Agave or Honey
1/4 Cup Brown Sugar (or less if desired)
2 Tablespoons Canola Oil


Preparation:
1. Mix all the dry ingredients on a baking sheet which include: oats, almonds, walnuts and raisins.
2. In a separate bowl, mix all wet ingredients which include: agave or honey, brown sugar, canola oil, salt and vanilla extract.
3. Now add wet ingredients to the dry ingredients on the baking sheet and mix/coat well. Make sure it is all evenly spread.
4. Toss in the oven at 325 degrees and bake until golden brown (10-15 minutes). Open the oven once in between and toss the granola so that it cooks evenly on all sides.

Yummy! 

Muug Daal Shak (Moong Daal Curry)

Serves: 2

Ingredients:
Split Moong Daal (approximately 1 cup)
Salt
Ginger (Adu)
Green Chili (Leela Marcha)

Tempering:
Cooking Oil
Turmeric (Haldar)
Mustard Seeds (Rye)
A pinch Asofetida (Hing)
Chopped Garlic (Lasan)

Preparation:
1. Cook the Split Moong Daal until soft, either in a pressure cooker or stovetop. The first few times I made this, I did it stovetop so I could add water as I went along and make sure I got it to the desired consistency (You could end up with a soup if over-watered!)
2. Once cooked, warm oil in a separate Vagharyu for tempering. Once warm, add Asofetida, Mustard Seeds, Turmeric and Chopped Garlic.
3. Add the Vagharyu to the Daal.
4. Now add Salt, Ginger and Serrano Pepper to taste.