Bruschetta is an antipasto from Italy. Antipasto means first course of the meal. Made with roasted garlic bread and topped with variety of toppings, Bruschetta is sure a crowd pleaser. It is usually served as a snack or appetizer. Though the name sounds complicated Bruschetta is super easy to make. Ingredients 12 Grape tomatoes halved 1 Garlic Clove Smashed Salt and Pepper as per taste 2 tsp of Extra Virgin Olive Oil Sliced Fresh Basil 2 Tbsp grated Mozzarella cheese 2 slices of Frozen Texas Garlic Toast Method Preheat oven to 370 F. Combine tomatoes, garlic clove, salt, pepper and olive oil in an oven proof baking dish. Roast tomatoes for 10-12 minutes or until they are soften. Remove from the oven, discard garlic clove. Now reheat your garlic toasts according to package instructions until nicely brown. Remove and let it cool a bit. To assemble take your Garlic Toasts and top it with roasted tomatoes, mozzarella cheese and basil. Now take these assembled toast back into

Dosa is a fermented pancake made from rice and black lentils . Dosa is perfect for breakfast, lunch or dinner. Kids enjoy them as much as adults. In this recipe variety of lentils are used along with rice. I made these dosas and were instantly popular at my house. We are giving more flavor and color by adding grated Zucchini in pancake mix. And also like traditional Dosa Batter/Mix, batter for this recipe is not fermented so it's quick and easy to make. Oh and one more suggestion before I forget, use fine grater to grate zucchini so that it will be easier to spread dosa on griddle. This recipe will serve 5-6 people. Ingredients 2 Cup uncooked Rice 1 Cup Toor Dal/Arhar Dal 1 Cup Chana Dal 1/2 Cup Urad Dal 1 Garlic Clove Salt as per taste 1 Zucchini grated and squeezed to remove all the excess water Canola Oil as required Method Soak all dals and rice together in water for about 3-4 hrs, keep aside. Drain and reserve the water. Now grind all  dals and rice along with ga

Beet is a highly nutritious root vegetable. It has vibrant red color. Good way to eat this root vegetable is by making Raita/Koshimbir(marathi word for raita), although I have eaten it shredded raw in a salad. My older kid love this koshimbir, it's his absolute favorite. As beets are naturally sweet you don't have to add too much sugar to this recipe. Cook beets by first washing them and cutting in half and pressure cook it. Beet Raita is quite simple to make. I have always used fresh beets to make this raita but you can try using canned beets. Ingredients 1 Beet cooked, peeled and grated 1/4 cup red onion chopped 1 green chili chopped 2 tsp peanut powder 1/2 cup yogurt 1/2 tsp sugar Salt as per taste Chopped Cilantro for garnishing. Method Mix all the above ingredients in a bowl and serve.

Wraps are made with flat breads such as tortilla, lavash or even Indian bread like roti or paratha. Wraps are great for grab and go lunches. It's quick and easy to make. You can mix and match variety of vegetables, combine it with some dressing or spread, you got yourself a nice Vegetarian wrap. Ingredients 4 Medium size tortillas 1/2 Red Bell Pepper 1/2 Yellow Bell Pepper 1/2 Green Bell Pepper 1 Jalapeno 1 Small onion 1 Cup Iceberg Lettuce shredded For Salsa 1/2 Cup finely chopped tomatoes 1/3 cup finely chopped onion 1 tbsp finely chopped jalapeno Salt and pepper 1 tbsp chopped coriander For Spread 1/4 Cup Sour Cream 1 tbsp Cream Cheese(room temperature) Salt and Pepper 1/8 tsp sugar Method Preheat oven to 370 F. Cut all the peppers and onion into 1/4 inch chunks and roast them in oven for 10-15 minutes or until nicely charred. Mix together all the ingredients for salsa and keep aside. Mix all the ingredients for spread. Now take a tortilla and heat i

Kadhi is made with buttermilk and is thickened by adding chickpea flour to the buttermilk. Different regions in India have their own version of Kadhi. This is my grandma's recipe and it tastes wonderful. Kadhi recipe is same as any Maharashtrian Kadhi, the only twist is chana dal mixture's non-fried pakoras that are added to Kadhi. Again, buttermilk used for this recipe is made at home with yogurt and water, so if you use store bought buttermilk make sure you add water to it because it's too thick. This recipe will serve 3-4 people. Ingredients For Gola/Pakora 1/3 Cup Chana Dal 1 inch Ginger grated 1 Green Chili chopped 1/4 tsp Cumin seeds 1 Garlic Clove(1/2 if clove is big) Salt as per taste 1 tbsp chopped Cilantro/Coriander For Kadhi 3 1/2 Cups Buttermilk 2 Tbsp Chickpea Flour Salt as per taste 1/2 tbsp Sugar For Tempering 1 tsp oil Pinch of Asafoetida 1/4 tsp Cumin seeds 3-4 Methi(Fenugreek) Seeds 4-5 Curry leaves 1/4 tsp Turmeric powder Choppe