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Ingredients

• egg
• onion
• olive oil
• cayenne
• turmeric
• black pepper
• salt
• cilantro

Instructions

1. 1 Heat olive oil in a nonstick frying pan over medium heat; add onions and cook and stir until translucent, about 3 minutes.
2. 2 Pour in beaten eggs. Sprinkle in cayenne, turmeric, pepper, and salt. Keep moving the omelet to avoid burning. Once the edges of the omelet are light brown, flip the omelet over, and cook until fully set, at least 5 minutes, continually moving it in the pan. Flip again, sprinkle with cilantro, and serve warm.

By Angel

Ingredients

• ghee
• creamy wheat cereal
• ghee
• mustard seed
• cashew
• chile de arbol pepper
• carrot
• pea
• curry leaf
• turmeric
• water
• sea salt
• cilantro
• water

Instructions

1. 1 Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
2. 2 Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
3. 3 Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
4. 4 Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
5. 5 Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

By Raghavan Iyer

Ingredients

• cooking oil
• red chile pepper
• cashew
• black lentil
• chana dal
• mustard seed
• asafoetida powder
• onion
• green chile pepper
• curry leaf
• water
• tomato
• ginger root
• salt
• semolina
• lime juice
• ghee

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Ingredients

• strawberry
• white sugar
• milk
• yogurt
• ice cube
• cardamom

Instructions

1. 1 Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.
2. 2 Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.

By RADHIKA GHATAGE

Ingredients

• whole milk yogurt
• milk
• mango
• white sugar
• cardamom

Instructions

1. 1 Place the yogurt, milk, mangoes, white sugar, and cardamom into the jar of a blender and blend until smooth, about 2 minutes. Chill in the refrigerator for 1 hour or until cold, and serve sprinkled with a little ground cardamom.

By Loving The Alien

Ingredients

• salt
• garlic powder
• black pepper
• garam masala
• red chile pepper
• sunflower oil
• onion
• tomato
• spinach
• water
• egg

Instructions

1. 1 Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
2. 2 Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
3. 3 Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

By Neha

Ingredients

• chana dal
• black lentil
• rice
• split yellow lentil
• water
• red chile pepper
• salt
• cumin seed
• cooking oil

Instructions

1. 1 Combine chana dal, urad dal, rice, and moong dal in a large bowl; cover with several inches of cool water. Soak 8 hours to overnight.
2. 2 Grind soaked dal-rice mixture, chile peppers, and salt into a paste using a mortar and pestle; transfer to a bowl. Add enough water to make a batter just thin enough to spread; stir in cumin seeds.
3. 3 Heat a griddle (or a tawa) over medium heat; lightly grease with oil around edges and in the middle. Ladle some batter on the griddle; spread into a thin circle using the back of the ladle or a large spoon. Cook about 3 minutes, then flip. Cook about 3 minutes more; transfer to a plate and serve immediately. Adas are best eaten hot off the griddle. Repeat with remaining batter.

By SUSMITA

Ingredients

• mung bean
• water
• rice flour
• cumin seed
• green chile pepper
• asafoetida powder
• cilantro
• coconut
• carrot
• salt
• vegetable oil

Instructions

1. 1 Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water.
2. 2 In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
3. 3 Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.
4. 4 Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.

By Ashwini

Ingredients

• vegetable oil
• black peppercorn
• coriander seed
• onion
• garlic
• cilantro
• pink peppercorn
• red pepper flakes
• cottage cheese
• salt
• white sugar

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add black peppercorns and coriander seeds. Cook until fragrant, about 30 seconds. Stir in onions and garlic; cook until softened, about 5 minutes. Stir in cilantro, pink peppercorns, and red pepper flakes. Cook and stir until flavors combine, 5 to 8 minutes. Remove from heat.
2. 2 Stir cottage cheese into the peppercorn mixture. Season with salt and sugar; mix well to combine.

By Shubho Dutta

Ingredients

• all-purpose flour
• baking powder
• salt
• white sugar
• cream cheese
• egg
• banana
• chai tea

Instructions

1. 1 In a medium bowl mix together flour, baking powder, and salt.
2. 2 In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
3. 3 Pour mixture into a greased 9x5 inch loaf pan.
4. 4 Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.

By Talia

Ingredients

• oil
• egg
• heavy cream
• garlic
• cheddar cheese
• curry powder
• cumin

Instructions

1. 1 Heat oil in a skillet over medium-high heat.
2. 2 Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
3. 3 Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

By newbie1212

Ingredients

• brown rice flour
• whole wheat flour
• water
• red onion
• garlic
• cilantro
• white sugar
• turmeric
• cumin
• mustard seed
• cumin seed
• coriander
• ginger
• cayenne pepper
• rice vinegar
• vegetable oil

Instructions

1. 1 Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
2. 2 To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

By jweakman

Ingredients

• red onion
• yellow onion
• egg
• chili powder
• turmeric
• salt
• white pepper
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• cucumber
• semolina flour
• coconut
• rice flour
• green chile pepper
• ginger
• salt
• water
• oil

Instructions

1. 1 Combine cucumber, semolina flour, coconut, rice flour, green chile, ginger, and salt in a bowl. Mix well. Add water and mix again. Let batter rest 30 to 45 minutes.
2. 2 Heat a pan over medium heat and brush with oil. Pour a ladleful of batter into the pan and spread it out gently and uniformly; the batter will not be smooth, so it will not be possible to spread it thinly. Cook dosa until golden brown on the bottom, about 1 minute. Flip and cook until golden brown on the other side, about 1 minute more. Repeat with remaining batter.

By Anubalas Kitchen

Ingredients

• vegetable oil
• mustard seed
• cumin seed
• chana dal
• curry leaf
• red chile pepper
• cashew
• ginger root
• green chile pepper
• asafoetida powder
• semolina
• yogurt
• carrot
• salt
• fruit salt

Instructions

1. 1 Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
2. 2 Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
3. 3 Grease an idli pan and add water to steam; bring to a boil.
4. 4 Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
5. 5 Steam the idli for 10 minutes. Remove the idli from the molds and serve.

By gompte

Ingredients

• white rice
• chickpea
• urad dal
• toor dal
• red onion
• hot red pepper flake
• curry leaf
• asafoetida powder
• salt
• water
• ghee

Instructions

1. 1 Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
2. 2 Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
3. 3 Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.

By Allrecipes Member

Ingredients

• strawberry yogurt
• milk
• strawberry
• oat
• flax seed meal
• vanilla extract

Instructions

1. 1 Blend yogurt, milk, strawberries, oats, flax, and vanilla extract in a blender until smooth, about 30 seconds.

By Patricia Gallardo

Ingredients

• orange juice
• banana
• acai berry pulp
• white sugar

Instructions

1. 1 Blend orange juice, banana, acai pulp, and sugar together in a blender until smooth.

By belalegre

Ingredients

• soy milk
• banana
• yogurt
• peanut butter
• tahini
• flax seed meal
• almond flour
• wheat germ
• protein powder

Instructions

1. 1 Blend soy milk, banana, yogurt, peanut butter, and tahini together in a blender. Add flax seed meal, almond flour, wheat germ, and protein powder; blend to combine.

By dfvx990mq321pl

Ingredients

• mango
• kale
• almond milk
• orange juice
• stevia
• chia seed

Instructions

1. 1 In a blender, combine mango, kale, almond milk, orange juice, stevia, and chia seeds. Blend until smooth.

By In The Raw

Ingredients

• milk
• ice
• peach
• yogurt
• oat
• orange juice
• lemon juice
• honey

Instructions

1. 1 Place milk, ice, peaches, yogurt, oats, orange juice, lemon juice, and honey in a blender; blend until smooth.

By Quaker

Ingredients

• tahini
• honey
• cinnamon

Instructions

1. 1 Combine tahini, honey, and cinnamon in a bowl. Stir until well combined. Taste and add more honey if desired.

By Diana Moutsopoulos

Ingredients

• pineapple
• vanilla soy yogurt
• vanilla soy milk
• cream of coconut
• ice

Instructions

1. 1 Combine pineapple, yogurt, soy milk, cream of coconut, and ice in a blender. Blend on high for about 2 minutes. Pour mixture into a cup.

By Katie

Ingredients

• passion fruit juice
• guava nectar
• orange juice

Instructions

1. 1 Combine passion fruit juice, guava nectar, and orange juice in a large glass pitcher and stir well. Chill until ready to serve.

By RainbowJewels

Ingredients

• sage
• salt
• marjoram
• savory
• black pepper
• smoked sugar
• mace
• cinnamon
• red pepper flakes

Instructions

1. 1 Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Transfer to an airtight container. Store in a cool, dark place.

By thedailygourmet

Ingredients

• soy milk
• spinach
• vanilla protein powder
• mint
• almond
• ice

Instructions

1. 1 Combine soy milk, spinach, protein powder, mint leaves, almonds, and ice in a blender cup; blend until smooth.

By Yoly

Ingredients

• banana
• ice cube
• vanilla fat-free yogurt
• chocolate-hazelnut spread

Instructions

1. 1 Combine frozen banana, ice, yogurt, and Nutella in a high-powered blender; blend until smooth.

By Tammy Lynn

Ingredients

• vanilla greek yogurt
• kiwi
• macadamia nut
• agave nectar
• mint

Instructions

1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the kiwi, 1/2 of the macadamia nuts, 1/2 of the agave. Repeat layers with the remaining yogurt, kiwi, nuts, and agave. Top parfait with mint.

By thehungryscientist

Ingredients

• yogurt
• blackberry
• almond
• honey
• thyme

Instructions

1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

By thehungryscientist

Ingredients

• greek yogurt
• peach
• pine nut
• balsamic glaze
• basil

Instructions

1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist