Ivy's Recipe Book

Step 1: Combine dried mung beans, the water, and the veggie bouillon cube into a pot. Cook covered on low heat for 25 min, or until the mung beans are half cooked.

Step 2: Meanwhile, soak basmati rice for 25 min.

Step 3: Once rice is soaked, add olive oil, salt, and pepper to rice.

Step 4: Add drained rice to the mixture, making sure there is one inch of water covering the mixture. Wrap the lid in a towel, cover the pot, and cook on low for 30 min.

Step 5: Add yogurt and serve fresh.

Step 1: In a large pot, combine the apples and the water. Bring to a boil over medium heat, then reduce to a simmer.

Step 2: Simmer for 30 minutes, or until the apples are soft and the water has reduced slightly.

Step 3: Serve warm as a side dish or dessert.

Step 1: In a large mixing bowl, combine the flour, salt, and baking powder.

Step 2: Gradually add the warm water and olive oil, mixing until a dough forms.

Step 3: Knead the dough for about 5 minutes until smooth. Let it rest for 10 minutes.

Step 4: Divide the dough into small balls, then roll them out into flat circles on a lightly floured surface.

Step 5: Heat a pan over medium-high heat and cook each flatbread for about 2-3 minutes on each side, or until lightly browned and puffed.

Step 6: Serve warm with dips or as an accompaniment to any dish.

Step 1: In a medium saucepan, combine the fruit, maple syrup, and lemon juice.

Step 2: Bring to a simmer over medium heat, stirring frequently.

Step 3: Once the fruit has softened, add the agar-agar powder and stir well.

Step 4: Continue simmering until the mixture has thickened, about 15-20 minutes.

Step 5: Pour into sterilized jars and let cool before refrigerating.

Step 1: In a large bowl, combine flour, baking powder, salt, and sugar.

Step 2: In a separate bowl, whisk together milk, egg, and melted butter.

Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 4: Heat a griddle or non-stick skillet over medium heat. Scoop batter onto the skillet and cook until bubbles form on the surface. Flip and cook until golden brown on both sides.

Step 5: Serve with syrup and your favorite toppings.

Step 1: Add all ingredients to the blender. Blend for 1 minute.

Step 1: Mix the flour, oil, salt, and cumin seeds in a bowl. Gradually add 100ml of warm water and knead into a semi-soft dough. Let the dough rest for at least 30 minutes.

Step 2: Divide the dough into small balls and roll them out into thin circles.

Step 3: Heat a skillet on medium. Put a tablespoon of oil on the pan and cook each paratha until bubbles form. Flip and cook the other side until golden. Press the edges gently to make the paratha puff up.

Step 4: Serve hot with your choice of side dish.

Step 1: Combine rice, moong dal, and manor dal in a bowl. Soak for 30 minutes.

Step 2: Add the soaked mixture to a pot with 800 ml of warm water, salt, turmeric, and butter.

Step 3: Cook on the stove or in a pressure cooker until the water is absorbed and the mixture is soft. If using an Insta pot, cook for 15 minutes.

Step 4: Serve hot with your favorite chutney or yogurt.

Step 1: Boil the milk in a saucepan, then let it cool to lukewarm temperature (around 110°F or 45°C).

Step 2: Add the yogurt starter to a small bowl with a tablespoon of warm milk. Mix until smooth.

Step 3: Add the yogurt mixture to the rest of the milk and stir gently.

Step 4: Pour the mixture into a container and cover it with a lid or cloth. Let it set in a warm place for 8-10 hours or until thickened.

Step 5: Refrigerate for a few hours before serving.