#innovativecooking

[northerntendencies]

A creamy and cheesy low-carb twist on a classic comfort food favorite.

Ingredients: 1 medium cauliflower, cut into florets. 1 cup heavy cream. 2 cups shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Preheat oven to 375F 190C. Steam or boil cauliflower until tender, about 5-7 minutes. Drain well. In a saucepan, heat the heavy cream over medium heat until hot but not boiling. Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until the cheeses are melted and the sauce is smooth. Add the cauliflower to the cheese sauce and stir until well coated. Transfer the cauliflower mixture to a baking dish and sprinkle with additional cheddar cheese if desired. Bake for 15-20 minutes, until bubbly and golden brown on top. Garnish with chopped parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

st. james

[ki-myg]

A tasty and unique dosa made with grated watermelon rind that is served with a tangy Ginger-Coconut Chutney. This is a great way to change up traditional dosas.

Ingredients: 2 cups of watermelon rind, grated. 1 cup of rice flour. 1/4 cup of urad dal split black gram. 1/2 teaspoon of fenugreek seeds. Salt to taste. Water, as needed. Oil for cooking dosas. For Ginger-Coconut Chutney:. 1/2 cup of grated coconut. 1 inch piece of ginger, chopped. 2-3 green chilies. 1/4 cup of roasted chana dal split chickpeas. Salt to taste. 1 tablespoon of oil. 1/2 teaspoon of mustard seeds. A few curry leaves.

Instructions: Wash and soak urad dal and fenugreek seeds in water for 4-6 hours. Grind the soaked dal and fenugreek seeds into a smooth batter using some water. Keep it aside. In a mixing bowl, combine the grated watermelon rind and rice flour. Add the urad dal batter to the rice flour-watermelon rind mixture. Add salt and mix well to form a dosa batter. Add water as needed to achieve the desired consistency. Heat a dosa tava griddle and grease it with a little oil. Pour a ladleful of the dosa batter onto the tava and spread it in a circular motion to form a thin dosa. Drizzle some oil around the edges and cook until the dosa turns golden brown and crisp. Flip the dosa and cook the other side until it's cooked through. Repeat the process with the remaining batter to make more dosas. For the Ginger-Coconut Chutney, blend grated coconut, chopped ginger, green chilies, roasted chana dal, and salt to a smooth paste using a little water. Heat oil in a small pan, add mustard seeds and curry leaves. Let them splutter. Pour the tempered mixture into the chutney and mix well. Serve the Watermelon Rind Dosa hot with Ginger-Coconut Chutney. Enjoy your unique and flavorful dosa!

Prep Time: 20 minutes

Cook Time: 30 minutes

Edugear Ltd

[noagarnier]

A tasty and unique dosa made with grated watermelon rind that is served with a tangy Ginger-Coconut Chutney. This is a great way to change up traditional dosas.

Ingredients: 2 cups of watermelon rind, grated. 1 cup of rice flour. 1/4 cup of urad dal split black gram. 1/2 teaspoon of fenugreek seeds. Salt to taste. Water, as needed. Oil for cooking dosas. For Ginger-Coconut Chutney:. 1/2 cup of grated coconut. 1 inch piece of ginger, chopped. 2-3 green chilies. 1/4 cup of roasted chana dal split chickpeas. Salt to taste. 1 tablespoon of oil. 1/2 teaspoon of mustard seeds. A few curry leaves.

Instructions: Wash and soak urad dal and fenugreek seeds in water for 4-6 hours. Grind the soaked dal and fenugreek seeds into a smooth batter using some water. Keep it aside. In a mixing bowl, combine the grated watermelon rind and rice flour. Add the urad dal batter to the rice flour-watermelon rind mixture. Add salt and mix well to form a dosa batter. Add water as needed to achieve the desired consistency. Heat a dosa tava griddle and grease it with a little oil. Pour a ladleful of the dosa batter onto the tava and spread it in a circular motion to form a thin dosa. Drizzle some oil around the edges and cook until the dosa turns golden brown and crisp. Flip the dosa and cook the other side until it's cooked through. Repeat the process with the remaining batter to make more dosas. For the Ginger-Coconut Chutney, blend grated coconut, chopped ginger, green chilies, roasted chana dal, and salt to a smooth paste using a little water. Heat oil in a small pan, add mustard seeds and curry leaves. Let them splutter. Pour the tempered mixture into the chutney and mix well. Serve the Watermelon Rind Dosa hot with Ginger-Coconut Chutney. Enjoy your unique and flavorful dosa!

Prep Time: 20 minutes

Cook Time: 30 minutes

Edugear Ltd

[cibergwenza]

A tasty and unique dosa made with grated watermelon rind that is served with a tangy Ginger-Coconut Chutney. This is a great way to change up traditional dosas.

Ingredients: 2 cups of watermelon rind, grated. 1 cup of rice flour. 1/4 cup of urad dal split black gram. 1/2 teaspoon of fenugreek seeds. Salt to taste. Water, as needed. Oil for cooking dosas. For Ginger-Coconut Chutney:. 1/2 cup of grated coconut. 1 inch piece of ginger, chopped. 2-3 green chilies. 1/4 cup of roasted chana dal split chickpeas. Salt to taste. 1 tablespoon of oil. 1/2 teaspoon of mustard seeds. A few curry leaves.

Instructions: Wash and soak urad dal and fenugreek seeds in water for 4-6 hours. Grind the soaked dal and fenugreek seeds into a smooth batter using some water. Keep it aside. In a mixing bowl, combine the grated watermelon rind and rice flour. Add the urad dal batter to the rice flour-watermelon rind mixture. Add salt and mix well to form a dosa batter. Add water as needed to achieve the desired consistency. Heat a dosa tava griddle and grease it with a little oil. Pour a ladleful of the dosa batter onto the tava and spread it in a circular motion to form a thin dosa. Drizzle some oil around the edges and cook until the dosa turns golden brown and crisp. Flip the dosa and cook the other side until it's cooked through. Repeat the process with the remaining batter to make more dosas. For the Ginger-Coconut Chutney, blend grated coconut, chopped ginger, green chilies, roasted chana dal, and salt to a smooth paste using a little water. Heat oil in a small pan, add mustard seeds and curry leaves. Let them splutter. Pour the tempered mixture into the chutney and mix well. Serve the Watermelon Rind Dosa hot with Ginger-Coconut Chutney. Enjoy your unique and flavorful dosa!

Prep Time: 20 minutes

Cook Time: 30 minutes

Edugear Ltd

[vangogreen]

DESI BREAKFAST TACO : Last Night’s Chapati made crisp on a pan with some coconut oil, topped with grated Cottage cheese ( Paneer), Capsicum, Tomatoes, cheese, salt & pepper, mint sauce and freshly Plucked DILL from the garden. Full of energy to kick start your day with all the flavour. #healthybreakfast #innovativecooking #experimentalrecipes #thinkoriginal #becreative #eathealthy #loveyourself #treatyourself #goodmorningpost #greenliving #van_gogreen #vaidehiadithyanair #navimumbai https://www.instagram.com/p/Bn70hsYAlpA/?utm_source=ig_tumblr_share&igshid=1vjpsu05wk19z