Nami's Cookbook

 Mix veg Palak Gravy, is a dish prepared using butter sautéed veggies cooked spinach puree. It goes well with any kind of rotis and even jeera rice or plain rice. This is my own version of palak paneer. Kids will love this as it looks so colorful and also healthy. I have used minimum spices. You can adjust according to your preference. Recipe Video : Recipe Card : Print Mix Veg Palak Gravy Yield: 3-4 servings Author: Namitha Shenoy Prep time: 10 Min Cook time: 25 Min inactive time: 5 Min Total time: 40 Min Butter fried veggies cooked in spinach puree and seasoned with spices Ingredients Mix Vegetables (ur choice) - 3 cups (I used carrots, green peas, beans and sweet corn) Paneer (cubed) - 1 cup Onions (finely chopped) - 1 large Butter - 1 tbsp Oil - 1 tsp Turmeric powder - 1/4 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Garam masala powder - 1 tsp Red chilli powder - 1/4 tsp Coconut milk - 1/4 cup Kasuri Methi - 1 tbsp Salt to taste For Spinach puree : Spinach/Palak leaves - 2

Soorna koota, is a spicy chutney recipe which is served in every Konkani marriages or any functions in temple. This is served as a pickle. Goes well with hot rice and Konkani/ GSB style dalithoy. This is a very traditional recipe prepared in every household of GSB community. We can prepare kootu of potatoes, bitter gourd, ash gourd peel and many more veggies in similar way.  Recipe Video : Recipe card : Print Soorna Koota Yield: 3-4 servings Author: Namitha Shenoy Prep time: 10 Min Cook time: 15 Min inactive time: 30 Min Total time: 55 Min Crispy fried Yam in spicy coconut chutney flavored with Mustard and Asafoetida. Ingredients Sooran / Yam - 1 cup (cut into cubes) Salt - 1 tsp Oil for deep frying For the chutney : Coconut (grated) - 1 cup Whole Red chillies (roasted) - 5 to 6 Mustard - 1 tsp Asafoetida - 1/4 tsp Tamarind - 1 tsp Salt - 1 tsp For tempering : Coconut oil - 1 tbsp Mustard seeds - 1 tsp Curry leaves - 1 sprig Instructions Wash well, peel and cut Yam into small cubes. Ad

Buns is a popular deep fried snack and breakfast dish in Udupi-Mangalore region. They are nothing but fermented banana puris. Most of the restaurants in Mangalore and Udupi region serve this for breakfast or even snack. It is made with refined flour (Maida) and served with spicy coconut chutney and sambar. Or just dunk it in hot filter coffee and have it. It tastes heaven.  You can even have it as is without any accompaniment. This is the perfect buns recipe. Please follow each step to get that soft and super fluffy buns. Note : If you are planning to prepare buns for breakfast, then prepare the dough the previous night and let it rest overnight. If you want to prepare it for evening snack, then prepare the dough in the morning. Dough needs at least 8hrs of resting time. Recipe Video: Recipe Card: Print Mangalore Buns/ Banana Puris  Yield: 10 - 12 buns Author: Namitha Shenoy Prep time: 10 M Inactive time : 8 hrs  Cook time: 5 M Total time: 13 M a popular deep fried snack and breakfas

 Medu vadas are a donut shaped breakfast fritters made using urad dal. Medu means soft and vada means fritters. The crust of these vadas are crisp and its soft and fluffy inside. Most the the recipes use rice flour or fine suji/rava for crispiness. But in this recipe, with just urad dal, we can make perfect crispy crust and soft centered medu vadas if you follow the recipe properly. Vadas remain crispy even when cooled. To enhance the flavor, we add chopped coconut, ginger, green chillies, curry leaves, a pinch of hing and coriander leaves. Some add onions and peppercorns also. Let's start the recipe.. Recipe Video : Recipe Card : Print Medu Vada Yield: 15-20 vadas Author: Namitha Shenoy Prep time: 20 Min Cook time: 10 Min inactive time: 8 Hour Total time: 8 H & 30 M A perfect South-Indian breakfast recipe made using skinned urad dal and flavored with ginger, green chillies and coconut Ingredients Urad Dal - 1 cup Coconut (finely chopped) - 2 tbsp Ginger (finely chopped) - 1 tb

 Spaghetti with meatballs is an Italian-American dish traditionally prepared using ground meat, tomato sauce and spaghetti. Here i have prepared a Veg (vegan) version of the meat balls and homemade marinara sauce. This dish is a very healthy one-pot meal . Good for one who is Vegan. So let's get started. Recipe Video: Recipe Card : Print Spaghetti with veg meatballs in Marinara sauce Yield: 4-5 Author: Namitha Shenoy Prep time: 12 Min Cook time: 20 Min Total time: 32 Min Spaghetti and veg meatballs tossed with tomato based sauce Ingredients Spaghetti - 250 gms  For Veg meatballs: Boiled Soya Granules - 2 cups Boiled & mashed vegetables - 1 cup Whole wheat flour - 2 tbsp Cornflour - 1 tbsp Breadcrumbs - 1/4 cup Mixed dried herbs - 1 tsp Salt - 1 tsp Crushed black pepper - 1 tsp For Marinara Sauce : Garlic (chopped) - 2 tbsp Onions (finely chopped) - 1 cup Tomato puree - 2 cups Dried mixed herbs - 1 tsp Dried Oregano - 1 tsp Blackpepper powder - 1 tsp Vegetable stock - 1/2 cup Su