Avocado Toast

This is a very basic avocado toast with simple ingredients. It is very easy to make on a busy morning. We just need around 5 minutes to whip up this healthy protein-rich breakfast. All you need is a ripe avocado and a couple of slices of bread. I have added chili flakes and pepper powder for spiciness in this recipe and this can be added or removed as per your spice preference. The avocado used should be just ripe and not too mushy. It is preferable to consume it immediately after preparing it. Even though lemon juice added will prevent the discoloration of avocado, I believe the taste of avocado alters with time.

Ingredients:

• Bread slices - 2
• Avocado - 1 
• Lemon juice - 1/2 teaspoon 
• Chili flakes - 1/8 teaspoon
• Pepper powder -1/8 teaspoon 
• Black sesame seeds - 1/8 teaspoon
• Butter - 1 teaspoon (optional)
• Salt - a pinch

Method:

1. Toast the bread slices with butter. This is completely optional. If you want, you can just toast it without butter.
2. Take the avocado, cut it in half, and remove the pit. Scoop out the flesh and transfer it to a bowl.
3. Mash the avocado with a fork. I like mine to be completely smooth. 
4. Add a pinch of salt, pepper powder, chili flakes, and sesame seeds to the mashed avocado and mix well. 
5. Spread the avocado mix on toast and serve.

As part of the "Sshhh Cooking secretly" challenge, a theme is selected at the beginning of the month by one of the participants. All the members are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month. This month's 'Protein-rich breakfast' theme is chosen by Renu. Do check out her recipe of Tofu Bhurji she made for this theme. 

Priya Vijaykrishnan is my partner for this month. She gave me pepper powder and lemon juice as my ingredients and I gave her coconut and curry leaves as her secret ingredients. Priya prepared very healthy black lentil crepes. Do check out her blog for a wide variety of traditional dishes like Thiruvadhirai kali.  

Sindhi Koki

 Koki is a traditional Sindhi breakfast item. It is very crisp and has a flaky texture. It has wheat flour as the main ingredient with lots of flavor from onions, carom seeds and cumin seeds. Traditionally, the shortening used in this is ghee, but we can replace it with oil as well. It is served along with yogurt and pickle. 

Ingredients:

• Wheat flour - 2 cups
• Chickpea flour/Besan - 2 tablespoon
• Onions - 1 medium-sized
• Green chilies - 2
• Cumin seeds - 1 teaspoon
• Carom seeds/Ajwain - 1/2 teaspoon
• Cilantro - 2-3 tablespoon
• Dried fenugreek leaves/Kasuri methi - 1 teaspoon
• Salt - to taste
• Pepper powder - 1/2 teaspoon
• Ghee - 3 tablespoons + more for smearing on koki

Method:

1. Mix together wheat flour, chickpea flour, finely chopped onions, green chilies, cilantro, cumin seeds, carom seeds, Kasuri methi, salt and pepper powder in a large mixing bowl. 
2. Add 3 tablespoons of ghee to the dry ingredients and mix well to get a crumbled texture. 
3. Add water little by little and knead to make a stiff dough. 
4. Rest the dough for at least 15 minutes.
5. Divide the dough into large lemon-sized balls and flatten them to make thick rotis. 
6. Cook on a hot griddle, smearing ghee on both sides. 

For our monthly cooking challenge "Sshhh cooking secretly", I had the opportunity to select a theme for the month of March. I came up with the theme "Flatbreads". The dish can be international or Indian and made on skillets, tawa, oven or grills. 

My partner for this theme is Preeti Tandon Shridhar who gave me ajwain and green chili as my secret ingredients. I gave her yogurt and baking powder and she made delicious puffy bhature. Do check her blog cakes and curries to get the recipe. I have bookmarked her thandai cookies and ginger snap cookies.

Chutney powder for Idli/Dosa

Chutney powder or chutney podi makes a great accompaniment for dosa and idli. The powder is usually served by mixing it with sesame oil/ghee/coconut oil. It can also be spread on one side of dosa while you make set dosa or masala dosa.  The amount of chili can be adjusted as per your spice preference. In this recipe, I have just used Byadagi chili, but you can replace it with 50% Byadagi chili and 50% Guntur chili. I have added around 2 teaspoons of jaggery in this because my family likes it on a bit sweeter side, but it is completely optional. 

Ingredients:

1. Urad dal - 1/2 cup
2. Byadagi chili whole - 1/2 cup
3. Curry leaves - 4-5 sprig
4. Sesame seeds - 1/4 cup
5. Chana dal - 2 teaspoon
6. Jaggery - 2 teaspoon
7. Asafoetida - 1/4 teaspoon
8. Salt - 1 teaspoon or to taste

Method:

1. Dry roast urad dal, chana dal, Kashmiri chili, curry leaves, and sesame seeds separately on low- medium flame. Set aside to cool them to room temperature.
2. Grind the dry roasted ingredients along with the rest of the ingredients.

Chutney powder is ready to serve. It can be stored in a glass container at room temperature. 

Ingredients used for chutney podi

Chutney podi on masala dosa

Linking this recipe for the "Shhh cooking secretly" event on Facebook. This month's theme is "Stick to seeds" which was chosen by Archana. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.

Archana blogs at The Mad Scientists Kitchen and there are many interesting reads in her blog. The one which I bookmarked is about the Pegan Diet. My partner for this month is Renu who has a collection of interesting, unique and healthy recipes. Do check out her Quinoa crispies if you are looking for healthy snacking options. For the "Stick to seeds" theme, she gave me asafoetida and jaggery as my secret ingredients and I gave her sunflower seeds. Renu made Sunflower seeds butter which are healthy alternatives to store-bought spreads.   

Radish Chutney - No Coconut Chutney

Dosa or Idli is one of the staple breakfasts in every South Indian home. The most common condiments are chutney and sambar. There is a wide variety of chutneys but the most common ones are made with coconut. If you are bored with the regular coconut chutneys, then I suggest you try this no-coconut chutney using radish. 

"Fresh Winter Veggies"  was the theme for the Nov "Shhhhh Cooking Secretly" event. The theme was suggested by Preethi of Preethi's cuisine. Do check out her blog for a wide collection of delicious recipes. I have bookmarked to try her Tom Yum flavored Mushroom and Coriander soup. My partner for Nov month is Priya Vijaykrishnan who blogs at Sweet Spicy & Tasty. Medu Vada platter in her blog caught my eye and I am craving for one now. Priya suggested radish and mustard seeds as my secret ingredient and I made this radish chutney. I gave her Spinach and green chilies and she made healthy and delicious - Keerai Masayil. Do check visit her blog to get the recipe. 

Ingredients

1. Radish - 1 cup
2. Onion - 1 medium
3. Tomato - 1 
4. Dried red chilies - 2 or as per your preference
5. Urad dal - 1 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Mustard seeds - 1/2 teaspoon
8. Curry leaves - 1 sprig
9. Cilantro/Coriander leaves - 1 handful
10. Oil - 2 teaspoon
11. Salt to taste

Method:

1. Heat a teaspoon of oil in a pan and add urad dal. Saute for few seconds and add dried red chilies and onion.
2. Saute till onions turn soft. Then add turmeric powder, diced tomatoes and radish. Cover and cook for 5 mins on low flame. 
3. Add salt to taste and turn off the heat.
4. Wait till the mixture cools down and grind into a fine paste.
5. For the tempering, heat a teaspoon of oil in a pan and splutter mustard seeds. Add a sprig of curry leaves and add the tadka to chutney. 

This chutney can be served along with idli or dosa. 

Do check out other chutney recipes in my blog:

1. Spring Onion Tomato Chutney
2. Carrot Peanut Chutney
3. Ridge Gourd Chutney
4. Coconut chutney with red chilies 
5. Coconut Coriander Chutney
6. Tomato Chutney

Avalakki Upkari | Udupi cuisine

Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva-Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region.

This Udupi style preparation of flattened rice is one of the easiest dish you make in less than 15 minutes.

Ingredients:

1. Thin poha/Thin flattened rice - 3 cups
2. Onion - 1 small sized
3. Green chilies - 2
4. Dried red chilies - 2
5. Peanuts - handful
6. Mustard seeds - 1/2 teaspoon 
7. Cumin seeds - 1/2 teaspoon
8. Coconut grated- 1/2 cup
9. Cilantro/Coriander leaves - 2 tbsp chopped
10. Oil - 1 tablespoon
11. Salt to taste

Method:

1. Heat 1 teaspoon oil in a pan and roast peanuts. Set aside. 
2. Add 1 teaspoon of oil in the same pan and splutter mustard seeds and cumin seeds.
3. Add slit green chilies, dried red chilies, curry leaves, salt and chopped onions. Saute till onions turn soft. 
4. Switch off the flame and add poha, grated coconut, roasted peanuts and around 2 tablespoon of water. Mix well till everything is well combined. Check for seasoning and add more salt if required.
5. Garnish with coriander leaves and serve. 

Note: Adding couple of tablespoons of water to poha will make it soft and easy to chew. 

I made this recipe as part of the "Shh Cooking Secretly" event. This is an event started by Priya of Priya's Versatile Recipe and now being taken forward by Mayuri of Mayuri's Jikoni.  At the beginning of the month a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month. 

This month's theme is "Udupi Cuisine" and it was chosen by Jayashree Trao of "EverGreenDishes". My partner for this month is Aruna SarasChandra and she shared Green chilies and Coconut as my secret ingredients and I shared her Fenugreek and coconut as her ingredients. She made Udupi Saaru, an Udupi style preparation of Tomato Rasam. Do visit her blog "Vasu's Veg Kitchen" to find this  recipe.

Potato Sagu | Karnataka Style Potato Bhaji

Ingredients:

1. Potato - 2 large
2. Onion - 1 small
3. Tomato - 1 
4. Mustard seeds - 1/2 teaspoon
5. Cumin seeds/ Jeera - 1/2 teaspoon
6. Urad dal - 1/2 teaspoon
7. Chana dal - 1 teaspoon
8. Green chili - 2-4
9. Besan/Gram flour - 1 tablespoon
10. Hing/Asafoetida - 3 pinch
11. Curry leaves - 1 sprig
12. Cilantro/Coriander leaves - 2 tbsp chopped
13. Oil - 2 tablespoon
14. Salt to taste

Method:

1. Wash and boil the potatoes till they turn soft. You can pressure cook for 2 whistles. Once cooked, remove the skin and mash the potatoes.
2. Take a pan for sauteing and heat 2 tbsp of oil.
3. Splutter mustard and cumin seeds. 
4. Add urad dal and chana dal and saute till they turn brown.
5. Add hing, slit green chilies, curry leaves and chopped onion. Add salt and saute till onions turn translucent.
6. Add chopped tomatoes and saute for 2-3 min.
7. Add 2 tablespoon of water to besan and mix well to remove any clumps.
8. Reduce the flame and add besan water and mix well.
9. Add mashed potatoes, salt and water to get desired consistency. Start by adding 1 cup water. Cover and cook for 5 minutes. Garnish with cilantro and turn off the flame.

Serve with poori/chapathi. 

Ragi Rotti

Serves: 4

Ingredients:

1. Ragi flour/Finger Millet flour - 2 cups
2. Rice flour - 2 tbsp
3. Grated carrots - 1 cup
4. Grated coconut - 2 tbsp
5. Onion - chopped - 1 small
6. Green chili - 1 or as per your spice level
7. Curry leaves - 5-6
8. Cumin seeds/Jeera - 1 teaspoon
9. Coriander leaves/Cilantro - 1 handful
10. Salt to taste
11. Oil around 3 tbsp for making rottis

Method:

1. Take a large mixing bowl and add all the ingredients except oil.
2. Sprinkle water little by little and mix well to form a dough.
3.  Heat the skillet on medium flame. Take a piece of parchment paper and apply little oil on it.
4. Take a large lemon sized piece of dough and flatten into thin disc on greased parchment paper by pressing it with your palm.
5. Take the rotti along with parchment paper and place on hot skillet with the rotti side facing down. Carefully remove the parchment paper.
6. Apply little oil on rotti. Cover and cook each side for 5-6 minutes on low-medium flame.
7. Serve hot with coconut chutney.

Note:

• For pressing the dough, you can use banana leaf instead of parchment paper.
• To easily separate the parchment paper from rotti, grease the parchment paper well with oil before pressing the rotti.
• Another way to flatten the dough is directly on the hot tawa. You need to dip your hand in cold water every time you press the dough.  Please have a look at the video recipe to see how to do this.

I made this recipe as part of the "Shh Cooking Secretly" event. This is an event started by Priya of Priya's Versatile Recipe and now being taken forward by Mayuri of Mayuri's Jikoni.  At the beginning of the month a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month. 

This month's theme is "Millet Magic" and it was chosen by Aruna SarasChandra of "Vasu's Veg Kitchen". My partner for this month is Kalyani Sri and she shared Ragi and Green Chili as my secret ingredients and I shared her Kodo Millet and Asafoetida as her ingredients. She made Kodo Millet Pongal. Do visit her blog "Sizzling TasteBuds" to find this delicious and healthy pongal recipe.

Bread Omelette

Serves - 1

Ingredients:

1. Bread - 2 slices
2. Egg - 1
3. Onion chopped - 2 tbsp
4. Curry leaves - 5-6 
5. Green chilies - 1
6. Salt and pepper powder to taste
7. Butter - 1 tsp

Method:

1. Beat an egg and add finely chopped onion, curry leaves, green chili, salt and pepper.
2. Heat a tawa on medium heat and spread a teaspoon of butter.
3. Spread the egg mixture evenly.
4. Place 2 slices of bread side by side. Cook on both sides.
5. Fold the omelette in such a way that the egg is between the bread slices.

ChakHao Tal | Black Rice Poori - Manipuri Cuisine

Chak-Hao is unpolished traditional black rice from Manipur. Black rice is also known as Forbidden Rice because for centuries, black rice is forbidden for common people making it reserved for only Chinese royalty. Black rice from Manipur have a special aroma and taste due to the soil condition and clean environment of this region.

Black rice is low in calorie and high in protein compared to white rice. These are rich in antioxidants, Vitamin E, Iron and dietary fiber. Source: Wikipedia

Ingredients:

1. Black Rice - 1 cup
2. Wheat flour - 1/2 to 3/4 cup
3. Salt to taste
4. Oil - for deep frying

Method:

1. Wash black rice couple of times and soak in water for 1 hour.
2. Drain water completely and add to the mixer/blender and grind into fine paste by adding 2-3 tablespoon of water. Rice paste should be very thick, hence grind with minimal amount of water.
3. Transfer the rice paste in a mixing bowl and add 1/2 cup wheat flour and salt to taste. Knead into a dough. If you feel the dough is sticky, add a tablespoon of wheat flour and knead. Repeat until the dough is non-sticky. 
4. Rest the dough for 15 minutes.
5. Heat oil in a kadai for deep frying. Roll out the dough into 4 inch circles and deep fry in hot oil.
6. Drain excess oil in a kitchen tissue and serve with potato bhaji or korma. 

For the month of Jan 2019, we have chosen the theme of Manipuri cuisine for "Shhhhh Cooking Secretly" event. My partner for this month is Sasmita Sahoo Samanta who gave me black rice and salt as my secret ingredients. I had given her Paneer and Cumin seeds, using which she made Sana thongba, a Manipuri Paneer Curry. Do visit her blog "First Timer Cook" for a collection of delicious recipes.

Easy Egg Bhurji | Easy Mutta Thoran

Serves: 2

Ingredients:

1. Egg - 3
2. Onion - 1 small
3. Tomato- 1 medium
4. Green chillies - 2 or as per spice level
5. Cilantro - 3 sprig
6. Turmeric powder - 1/2 teaspoon
7. Salt to taste
8. Oil - 1 tablespoon

Method:

1. Take roughly chopped onion, tomato, green chillies and  cilantro in a mixer/blender. Pulse it couple of times.
2. Add eggs, salt and turmeric powder and pulse for few seconds.
3. Heat a pan on medium flame and add oil. When the oil is hot, pour the egg mixture and stir occasionally.
4. Stir until eggs are cooked. Garnish with cilantro and serve.

Asparagus with Mushroom Stir Fry

Ingredients:

1. Mushroom - 200 gms
2. Asparagus - 200 gms
3. Garlic - 5-6 cloves
4. Salt to taste
5. Pepper powder to taste
6. Oil - 1 tablespoon

Method:

1. Heat a tablespoon of oil in a pan and add finely minced garlic. Saute for a minute and add cut mushrooms and asparagus.
2. Add salt and pepper powder to taste.
3. Stir well and cook uncovered until the water from mushroom evaporates.

Indori Poha

Indori poha is a famous street food and breakfast dish of Indore, Madhya Pradesh. This poha so much different from the typical Maharashtrian version. The difference lies in the way it is prepared and served. Fennel seeds are added which gives a nice aroma and sweet flavor to the dish. Indori poha is usually topped with raw onion, pomegranate seeds, peanuts and Sev.  It is also served with Jalebi.

For this month's "Shhhhh Cooking Secretly" event, we have chosen the theme of Madhya Pradesh cuisine. My partner for this month is Vidya Narayan who gave me Fennel and Peanuts as my secret ingredients and I made this poha for the event. I had given her Masoor Dal and Garlic, of which she made an authentic MP dish "Indrahar Ki Kadhi". Vidya blogs at Masala Chilli. Do browse her blog for a collection of delicious recipes.

Ingredients:

1. Poha/Flattened rice (medium thickness)- 2 cups
2. Onion - 1 finely chopped
3. Curry leaves - few
4. Mustard seeds - 1/2 teaspoon
5. Fennel seeds - 1/2 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Green chilli - 2 or as per your spice level
8. Peanuts - a handful
9. Cilantro - little for garnishing
10. Lemon - 1
11. Salt - to taste
12. Sugar - 1 teaspoon
13. Oil - 1 tablespoon

Method:

1. Wash and soak poha in water for a minute. Drain the water completely and set aside. Soaking for longer time will make the poha mushy. If you are using thick poha, then you might have to soak for around 5 minutes. 
2. Heat a tablespoon of oil and saute peanuts till they are golden brown. Fish out the peanuts and set aside in a plate.
3. To the same oil, splutter mustard seeds, followed by fennel seeds. 
4. Saute onion till they turn translucent.
5. Add chopped green chillies, curry leaves and turmeric powder. Give it a good mix.
6. Add soaked poha, salt to taste and sugar. Mix well and cover and cook for 5 minutes on low flame.
7. Finally add roasted peanuts, chopped cilantro and a teaspoon of lemon juice.

 

Breakfast smoothie

Serves: 1

Ingredients:

1. Banana - 1
2. Apple - 1/2
3. Strawberries - 3 large
4. Spinach leaves - 1 cup 

Method:

• Put all the ingredients in a blender along with 1 glass of water and blend into smooth paste.

Idiyappam and Vegetable Istew

Idiyappam is also known as Noolu Puttu in Malayalam. These are string hoppers which are made of rice flour. This is a steamed dish and served as breakfast in Kerala. Traditionally in Malabar regions of Kerala, they are served with coconut milk and sugar. If you are looking for some savory side dishes then you should try with ishtew or mutta roast(egg roast).

Ishtew is basically Stew and made with a mix of vegetables in coconut milk.

Vegetable Ishtew:

Ingredients:

1. Mixed vegetables (carrots-1/4 cup , beans-1/2 cup, potato-1cup and green peas-1/4 cup)
2. Ginger (finely chopped) - 1 inch
3. Green chillies - 2-3
4. Curry leaves - 1 sprig
5. Coconut milk: thin - 1.5 cup, thick - 1/4 cup
6. Shallots - 5-6 thinly sliced
7. Coconut oil - 1 tablespoon
8. Salt to taste

Method:

1. In a deep vessel, add cut vegetables, ginger, green chilies, curry leaves, shallots and thin coconut milk. Add required amount of salt and cook till vegetables are well done.
2. Turn off the stove and add thick coconut milk and coconut oil. 

How to extract coconut milk:

1. Take around 1.5 cup of freshly grated coconut. The milk we get by squeezing the grated coconut is called the thick extract.
2. Add around 1 cup of warm water to the squeezed grated coconut and give it a good mix. Squeeze out the thin coconut milk through a strainer.

Idiyappam:

Ingredients:

1. Idiyappam powder/Rice flour - 1 cup
2. Oil - 1 teaspoon
3. Salt to taste

Method:

1. Boil 1 cup water and add a teaspoon of oil and salt to taste.
2. Add the rice flour little by little and stir with a wooden spatula. Mix everything well together until a soft, smooth dough is formed.
3. Once the dough is cool enough to handle, knead it for couple of minutes.
4. Take a portion of dough in idiyappam press. Grease idli plate or any steamer with little oil. Press the idiyappam in idli plates and steam for 5-7 minutes. 
5. Let them cool for couple of minutes before you remove from the idli plate.

Serve these hot idiyappam with ishtew. 

I am linking this recipe for this month's "Shh Cooking Secretly" event. This month's theme is Kerala Cuisine. I am paired with Priya Mahesh who gave me rice flour and carrots as my secret ingredients. Here comes my idiyappam and stew with these secret ingredients. I gave Priya, plantain and coconut and she made vazhakka thoran. Check out her blog at200deg for a collection of delicious dishes.

Banana Walnut Muffins

Makes: 12 muffins

Ingredients:

1. All purpose flour - 1.5 cup
2. Baking powder - 1 tsp
3. Baking soda - 1/2 tsp
4. Cinnamon powder - 1 tsp
5. Salt - 1/2 tsp
6. Banana - ripe - 3
7. Sugar - 1/2 cup
8. Brown sugar - 1/4 cup
9. Butter (melted) - 1/3 cup
10. Egg - 1
11. Vanilla essence - 1 teaspoon
12. Walnuts - 1/4 cup chopped

Method:

1. Preheat oven to 350 deg F(180 deg C). Line muffin tray with muffin cups or grease with butter.
2. Sift all-purpose flour, baking soda, baking powder, cinnamon powder and salt and set aside.
3. In a large bowl, mash the ripened bananas. Add sugar, brown sugar, butter, egg and vanilla essence and combine them together.
4. Fold in flour mixture into wet ingredients in small quantities. 
5. Add in half of the chopped walnuts and mix well.
6. Equally distribute the batter in muffin cups.
7. Sprinkle little walnuts on top of the batter. 
8. Bake for 25 minutes until toothpick inserted comes out clean.
9. Cool for couple of minutes and serve.

Kayappam | Undampori | Bonda

Kayappam is easy-to-make and one of the popular snacks in Kerala tea shops. It tastes best when  served with tea.

Ingredients:
1. Wheat flour - 2 cup
2. Banana - 1 medium or 3 small bananas
3. Jaggery - 1/2 cup
4. Cardamom powder - 1/2 teaspoon
5, Salt - 1 pinch
6. Baking soda - 1 pinch
7. Oil for deep frying

Method:
1. Melt jaggery with 1 cup of water. Strain the syrup to remove any impurities and allow to cool.

2. In a large mixing bowl, take wheat flour, cardamom powder, salt and baking soda and mix well.

3.  Peel and mash the bananas with a fork. Add the mashed banana to dry ingredients along with jaggery syrup. Combine well to form a very thick batter. It more or less should be like a sticky dough.

4. Allow the batter to ferment for 4-6 hours.

5. Heat oil in a frying pan on low-medium heat. Wet your hands by dipping in a bowl of water, take a lemon sized batter, roughly shape into rounds and drop in hot oil. Fry on low-medium heat until the outside turns dark golden color.

6. Drain excess oil in a tissue and serve with tea.

This can be stored in an airtight container for 2 days.

Check out the video of how to make kayappam in youtube.

Banana Berries Smoothie

Serves: 2

Ingredients:
1. Banana - 1
2. Strawberries - 5
3. Raspberries - 5
4. Cold Milk - 1 cup
5. Honey - 2 tablespoon

Method:
Add all the ingredients in a blender and blend until smooth.

You can adjust the quantity of honey as per your taste.

Linking this recipe to "Shhh Cooking Secretly Challenge", a monthly event started by Priya. For the month of April, I paired up with Nirmala who gave me Strawberry and Raspberry as my ingredients.
Nirmala blogs at "Nirmala's Kitchen".

Cucumber Dosa

Serves: 2

Ingredients:
1. Rice (Idli rice/Sona masoori) - 1 cup
2. Cucumber - 1 medium sized
3. Salt to taste
4. Oil/Ghee for greasing dosa

Method:
1. Wash and soak rice in water for around 4-5 hours.

2. Drain the water and grind rice with cucumber pieces. There is enough water in cucumber to help with grinding, if not add little water.
Grind rice until smooth and add enough water to get dosa batter consistency. You should be able to pour the batter and spread it with a ladle.

3. Prepare dosa in a nonstick or cast iron pan. Drizzle oil or ghee as per your preference.

Serve hot with chutney/sambar.

Recipe Courtesy: Nivedita

Oats Energy Bites

Ingredients:
1. Quick cooking oats - 1 cup
2. Pitted dates - 1 cup
3. Honey - 1 tablespoon
4. Vanilla essence -  1/2 teaspoon
5. Cocoa powder -1 teaspoon
6. Salt- a pinch

Method:
1. Dry roast oats on stove top until they turn crisp. It takes around 15 minutes on medium flame. Stir continuously to avoid burning.

2. Blend roasted oats with rest of the ingredients in a food processor or blender.

3. Roll into balls. They can be refrigerated in an airtight container for up to 1 week.

Linking this recipe to "Shhh Cooking Secretly Challenge", a monthly event started by Priya. For the month of March, I paired up with Amrita who gave me oats and honey as my ingredients.
Amrita blogs at "The Food Samaritan".

Beetroot Chapathi

Makes 8-10 chapathis.

Ingredients:
1. Whole wheat flour - 2 cups
2. Beetroot - 1 medium
3. Salt - 1/2 teaspoon
4. Oil/Ghee - 1 tablespoon

Method:
1. Puree beetroot in a blender. Make sure it is a fine paste with no lumps.

2. Take whole wheat flour in a large mixing bowl and add beetroot puree, oil and salt.

3. Combine all the ingredients well and make a soft dough. Add water if required.

4. Rest the dough for at least 30 minutes and make chapathis.

Linking this recipe to Shhhhh Cooking Secretly Challenge. My partner for Feb month challenge 

was Sandhya Ramakrishnan of My Cooking Journey who suggested flour and beetroot as my 

secret ingredients.