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 and maple syrup.

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

Step 3: Once the fruit has softened, add the chia seeds 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, whisk together the flour, baking powder, and salt. (Note: Salt is not in the ingredients list, but is implied in most pancake recipes. Please adjust if a salt-free recipe is desired.)

Step 2: In a separate bowl, whisk together the milk, egg, and maple syrup.

Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined. Lumps are fine!

Step 4: Heat a lightly oiled skillet or griddle over medium-high heat.

Step 5: Pour 1/4 cup of batter per pancake onto the hot surface.

Step 6: Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look dry. Flip and cook until golden brown.

Step 1: Place all ingredients in a blender.

Step 2: Blend until smooth and creamy.

Step 3: Serve immediately.

Step 1: In a small bowl, dissolve yeast and 1 tsp of the sugar in warm milk. Let stand for 5-10 minutes until foamy.

Step 2: In a large bowl, mix flour, remaining sugar, and salt. Add the egg and butter to the yeast mixture. Pour wet ingredients into dry and mix until a soft dough forms.

Step 3: Knead the dough for about 5 minutes. Place in an oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.

Step 4: Punch down the dough and roll it out to 1/2-inch thickness. Cut out donut shapes.

Step 5: Heat oil in a deep pot to 375°F (190°C). Fry donuts, a few at a time, for 1-2 minutes per side until golden brown. Drain on paper towels.

Step 6: Dust with powdered sugar while still warm.

Step 1: Preheat oven to 425°F (220°C). Place 3 tbsp of butter in a 10-inch cast iron skillet and place it in the oven while it preheats.

Step 2: In a blender, combine eggs, milk, flour, sugar, and salt. Blend until smooth and foamy.

Step 3: Once the butter is melted and sizzling, carefully pour the batter into the hot skillet.

Step 4: Bake for 15-20 minutes until the edges are dark golden brown and have puffed up significantly.

Step 5: Remove from oven, dust with powdered sugar, and serve immediately with toppings of your choice.

Step 1: In a bowl, mix flour and salt. Gradually add warm water and 3 tbsp oil/ghee to form a soft, smooth dough.

Step 2: Cover the dough and let it rest for at least 30 minutes.

Step 3: Divide the dough into equal parts and roll each into a smooth ball. Flatten, dust with flour, and roll out into a 4-inch circle.

Step 4: Brush a little oil/ghee on the circle, fold it in half, then fold again into a triangle or roll up like a coil. Roll out again into a 6-inch circle (this folding technique creates layers).

Step 5: Heat a tawa (griddle) over medium heat. Cook the paratha until small bubbles appear.

Step 6: Flip, spread oil/ghee on the top side, flip again, spread oil/ghee on the other side, and cook until both sides are golden brown and crispy.

Step 1: Wash and soak the moong dal and rice together for 15-20 minutes. Drain.

Step 2: In a pressure cooker or large pot, heat the ghee or oil. Add turmeric powder.

Step 3: Add the soaked and drained dal and rice, salt, and water. Stir well.

Step 4: Pressure cook for 4-5 whistles, or cook in a pot covered for about 30 minutes until the rice and dal are very soft and mushy. Add more water if needed for desired consistency.

Step 5: Serve hot with a dollop of ghee and plain yogurt.

Step 1: Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir frequently to prevent scorching.

Step 2: Once boiled, reduce the heat and simmer for 5-10 minutes. This concentrates the milk, making thicker yogurt.

Step 3: Turn off the heat and let the milk cool down to a warm temperature, about 105-115°F (40-46°C). It should be warm enough that you can comfortably keep your finger in it for 5-10 seconds.

Step 4: Gently mix the yogurt starter into the warm milk. Stir very well to distribute the culture evenly.

Step 5: Pour the mixture into a clean container, cover it with a lid, and place it in a warm, undisturbed spot for 6-8 hours, or until set. Avoid moving it during this time.

Step 6: Once set, refrigerate the dahi for a few hours before serving.

Step 1: In a small bowl, dissolve yeast and 1 tsp of the sugar in warm milk. Let stand for 5-10 minutes until foamy.

Step 2: In a large bowl, mix flour, remaining sugar, and salt. Add the egg and butter to the yeast mixture. Pour wet ingredients into dry and mix until a soft dough forms.

Step 3: Knead the dough for about 5 minutes. Place in an oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.

Step 4: Punch down the dough and roll it out to 1/2-inch thickness. Cut out donut shapes.

Step 5: Heat oil in a deep pot to 375°F (190°C). Fry donuts, a few at a time, for 1-2 minutes per side until golden brown. Drain on paper towels.

Step 6: Dust with powdered sugar while still warm.