Kayi Burfi/ Coconut Burfi:

Tukudi/ Savoury Shankarpali:

Appa kajjaya/Sweet Guliyappa:

Kanile-Kappu Kadle Kodilu/Bamboo shoot – Black Chana Sambar:

Vermicelli Pulav:

Padenji -Bajil / Whole moong dry curry with Poha:

Horlicks Cake: (Eggless)

Instant Khichdi Mix:

Navane -Hesarubele Payasa / Foxtail millet and moong dal payasam:

Foxtail Millet Kheer is a delicious addition to the festive menu, including the fasting menu, to the traditional kheer we usually make with rice. This millet, also known as Navane in Kannada & is rich in protein, minerals  & dietary fibre.
I have mixed nutty-flavoured Foxtail millet and a little moong dal to enhance the rustic taste.

Soaking millet makes it easier to digest and allows your body to absorb more nutrients. I usually do it overnight.

Foxtail Millet – ½ Cup
Moong dal – 2 Tblsp
Water (to cook Thinai) – 2 ½ Cups
Jaggery – ¾ Cup to 1 cup
Cardamom powder ½ tsp
Coconut milk – 1 Cup (you can add whole milk as well)
Ghee – 2 tsp
Cashew – 10 nos
Method:

-Soak millet for overnight. Morning, drain the water and leave the millet to air dry on a colander.

-wash moong dal and drain that as well.

-Make jaggery syrup by – Add Jaggery and water in a pan and heat it till the Jaggery melts completely. Use a filter to remove the impurities and extract Jaggery syrup. Keep aside

-Now, take a thick-bottomed vessel or kadai, heat ghee, fry cashew bits, and remove it; keep aside.

-Add moong dal and fry it until light brown; add foxtail millet and fry for 2 minutes.

-Add hot water or 3rd extract of coconut milk or whole milk. Cook until millet and dal turn soft and mushy. (it should hold the texture but turns mushy between your thumb and forefinger while pressing it.)

-If you are using clean Jaggery, here I have used Nolen gur (date palm jaggery); add directly and boil until the raw smell of Jaggery vanishes.

-Add thick coconut milk cardamom powder and allow to boil once. Switch off the stove. Garnish with fried cashews and serve.

Vegetarian lasagna:

Who doesn’t love Lasagna/lasagne? It is a baked dish consisting of layers of cooked sheet pasta, pureed tomato sauce, and a preferred filling, such as vegetable or meat and topped with cheese.

 It is an ultimate one-pot meal, and when it is homemade, without using All-purpose-flour nothing is like it. Here I am, sharing my slightly healthier version lasagne pasta recipe.

Lasagne made from scratch:

I have used a circular glass baking pan that is 10” wide.

For dough:

For 4 circular thin lasagne sheets, I took –

Flour – 1 ½ cup ( ¾ cup whole wheat + ¾ cup All purpose flour)

Salt

Water

Olive oil – 2 tsp (approx.)

Method:

For the Lasagne sheet:

Take Flour, and salt, make a stiff dough using sufficient water, knead until soft, apply oil and keep it resting until you make other things.

For Marinara /Red sauce:

-Blanch 4 tomatoes ( take ½ cup of water, chopped tomatoes, microwave for 3 min), cool, grind.

-Boil with required seasoning ( garlic salt, oregano, little jalapeno seasoning etc.) and two tablespoons of  Hot and sweet tomato ketchup and adjust the consistency by adding water.

For Bechamel/ white sauce:

I usually make the veggie-loaded sauce and use it as a filling. ( ½ of zucchini, yellow and red bell pepper, half onion)

-Roast 2 tsp of whole wheat flour OR all-purpose Flour with little butter, whip in a mixer jar with a cup of milk, and keep it ready.

-Heat tawa, add little butter /olive oil, and fry the onion until it turns light brown. Add veggies and fry for a while. Add all the seasonings according to your choice. I usually use garlic salt, red chilli flakes, oregano, and a little jalapeno seasoning.

-Next, add Flour mixed with milk, adjust the consistency by adding extra milk, boil and keep it ready.

Final Layering:

Prepare lasagne sheets one by one. Heat water in a wide vessel, take out the ready dough, divide it into 4, roll it into a circular one, and put it into boiling water; when it is done, it pops up. Remove, drain, and cool it by spreading. Repeat the process.

-For assembling, take the glass bowl in which you bake. Spread one layer of marinara sauce.

Place one cooked sheet, then spread one layer of veggie-loaded white sauce.

-Repeat the process once again. Marinara, lasagne sheet, veggies, last, end with the marinara sauce and grated cheese, and bake at 180 °C preheated oven until the top layer is light brown. Remove, and serve hot.