Neesh's Morning Hashbrown Pancake

Serves: 2-3
Ingredients:
2 Potatoes, shredded (Red Potatoes are best but the pictures here are of Regular Potatoes)
2 Small Green Tomatoes, chopped
1 Red Tomato, chopped
1/2 large Zucchini, chopped
Salt, to taste
Pepper, to taste
Sour Cream
Salsa
Shredded Cheese (whatever kind you like!)
Optional* Mint Leaves to Garnish

Preparation:
1. Shred the potatoes and soak in cold water while you cook the veggies!
2. Saute Tomatoes and Zucchini until soft. Add salt & pepper. Once soft, turn the gas off.
3. Spray a skillet with olive oil and cook the shredded potatoes as shown below in pictures. Make them into little hash brown pancakes the size you want them.
4. Add salt & pepper to taste. Cook on low heat until they are slightly browned and crispy.
5. Right before you remove the potato pancake off the skillet....top with cheese first and allow the cheese to melt.
5. Now remove one potato pancake at a time and place on your serving plate. Top with Tomato/Zucchini Mixture, Sour Cream, Salsa and Mint.
6. You can also eat with Ketchup if you want!

Ba's Keda Ni Bhakri (Banana Flatbread)

Makes: Approximately 8 Bhakri

Ingredients:
1 cup Whole Wheat Sujata Ata Flour
1 Jalapeno, shredded
Salt, to taste
Ghee (Clarified Butter) - 1/2 tsp
1 Ripe Banana (the more ripe it is, the better it will taste!)
Jeeru Powder (Cumin Powder)
Optional - If these ingredients do not form a nice dough, use water as needed

Iron Pan
Cooking Oil

Preparation:
1. Mix all the ingredients together and form into a Bhakri Dough (similar to pizza dough)...one you can roll out into circles with a rolling pin/velan.
2. Roll out one at a time the same way you would make Bhakri (see pictures below).
3. Place them one at a time on the iron pan with the gas flame on low-medium.
4. When you see bubbles popping up, the Bhakri is semi-cooked on one side and is ready to be flipped.
5. Flip the Bhakri and allow it to cook another 30-40 seconds on that side.
6. Now add some cooking oil and spread evenly all over the Bhakri. Flip and repeat the same thing on the other side.
7. Remove immediately from the gas and place in separate dish so they can cool.
8. Enjoy as many as you want now, and put the rest in a closed container with a tight lid so they stay nice and soft for the next time you want your fill!

Dhanshak

You say you want comfort food? Boy, have I got the queen of comfort foods right here! It's called Dhanshak and it's a blend of different daals mixed with veggies and flavorful spices - all in one pot! Eat warm with rotli or some jeera rice, but your palette will be very satisfied!

Serves: 3-4
Ingredients:
Combine the following in a pressure cooker and blend once cooked -
3 Tbsp Moong Daal
3 Tbsp Masoor Daal
3 Tbsp Chana Daal
3 Tbsp Adad Daal
1/3 Dudhi (Opo), peeled and chopped
2 medium-sized tomatoes, chopped

Temper and Saute the following ingredients -
Ghee
Jeera Seeds
4-5 Laving (Cloves)
6-8 Limbdo Leaves (Curry Leaves)
3-4 Fudino Leaves (Mint Leaves)
Haldar (Turmeric Powder)
Marchu (Red Chili Powder)
Dhana Jeeru (Cumin-Coriander Powder)
Salt
1 1/2 onion, finely chopped
5 cloves Lasan (Garlic), finely chopped
2 tomatoes (or the equivalent of 1 1/2 onion), finely chopped
Lemon

Preparation:

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.

Dudhi Nu Shak (Opo Curry)

Serves: 4

Ingredients:
Dudhi (Opo) - Medium Size, chopped
Jeeru Seeds (Cumin Seeds)
Salt
Haldar (Turmeric)
Marchu (Red Chili Powder)
Dhana/Jeeru Powder (Cumin/Coriander)
Dhana (Cilantro Chopped)
Hing (Asofetida)

Preparation:
1. Pressure cook chopped Opo in a cooker until soft/tender.
2. In a separate pan, warm cooking oil. Once warm, add Cumin seeds and Asafetida.
3. When Cumin seeds start "dancing" in the oil, add the Opo.
4. Add Turmeric, Cumin/Coriander Powder and Red Chili Powder.
5. Add Chopped Cilantro as garnish.

Enjoy! You have simple Dudhi Nu Shak! Allow it to cook a little more so the spices can all integrate!