Friday, July 29, 2011

Vada Pulao

Ingredients
For the vada batter
Chana dhal 1 cup
Red chilly 4-5
Onion 1 medium
Coriander and curry leaves.
Cumin/Jeera powder 1/2 tsp
Salt as per taste
Oil as required for deep frying.

Other ingredients
Steamed rice 1 cup
Saunf 1/4 tsp
Mixed Vegetables 1 cup
Pudina 12-15leaves
Garlic 2 pods
Green chilly 4
Fresh coconut grated 3 tsp
Cinnamon 1 inch
Cloves 2
Onion 1 medium
Tomato 1 medium
Turmeric 1/2 tsp
Salt as per taste
Oil 2 tsp

Method
Soak chana dhal and red chilly in water for 3 hrs. drain the water and grind the dhal and red chilly to somewhat coarse paste.
Take the ground mixture of dhal and red chilly to a bowl add finely chopped onion, finely chopped coriander and curry leaves, salt and cumin powder and mix well.
Heat oil in a pan and prepare small vadas from the dhal mixture, vada is cooked when it is golden brown. Keep the vadas on an absorbent paper and keep closed.
Wash and clean pudina leaves and grind alongwith fresh grated coconut, 2 green chilly, garlic pods and cinnamon to a smooth paste.
Wash and chop the vegetables into medium size and boil or pressure cook and keep aside, make sure the vegetables are not mushy but soft.
Wash and finely chop onion, tomato and green chilly.
Heat oil in a pan add saunf, cinnamon, cloves and fry for a min or until you get the aroma.
Stir in onion, tomato and green chilly, and saute for 3-4 mins or until onion colour changes and tomato is soft.
Now add the cooked vegetables, ground mixture of pudina, salt and turmeric.
Min everything well and cook on simmer for 4-5 mins until the raw smell goes.
Now add the steamed rice and mix carefully and drop the prepared vadas and mix well.
Serve vada pulao with any raita of your choice.


Beetroot Stir Fry

Ingredients
Beetroot 2 medium
Mustard 1/4 tsp
Chana Dhal 1/4  tsp
Urad dhal 1/4 tsp
Cumin seeds 1/4 tsp
Garam masala 1/2 tsp
Curry leaves 3-4
Fresh grated coconut 2 tsp
Oil 1 tsp
Salt as per taste.

Method
Peel remove ends and chop beetroot into small pieces.
Soak the beetroot pieces in wate until required.
Heat oil add mustard, chana dhal, urad dhal, cumin seeds and curry leaves.
When dhals change colour add the chopped beetroot pieces and cook for 6-7 mins or until beetroot is soft.
Now add garam masala and salt and mix well and cook for 2mins.
Take off from flame and toss in fresh grated coconut.

Suggestions
Add a splash of water if beetroot is not cooked.
Pinch of chilly powder can also be added for a spicy version of bettroot stir fry

Thursday, July 28, 2011

Ajwain Methi Buttermilk

Ingredients
Plain Buttermilk 1 cup
Ajwain/Caraway seeds 1/4 tsp
Methi seeds 1/4 tsp
Salt as per taste.

Method
Dry roast methi seeds and grind together to fine powder with ajwain.
In a mixing bowl whisk yogurt, add the ground methi and ajwain powder, salt and mix well.
Serve ajwain methi yogurt chill.

Tuesday, July 26, 2011

Chana Dal Masala Vada

Ingredients
Chana dhal 1 cup
Onion 1 medium
Red chillies 5-6
Coriander leaves few springs
Curry Leaves 5-6
Cumin/Jeera powder 1 tsp
Salt as per taste
Oil for deep frying

Method
Peel wash and finely chop onion.
Wash and finely chop both coriander and curry leaves.
Soak chana dhal and red chillies in water for 3 hours.
Drain the water and grind the soaked chana dhal and red chillies into somewhat coarse paste adding less water.
Take the ground paste of dhal and chilly to a bowl add finely chopped onion, coriander and curry leaves, cumin powder and salt. Mix everything well.
Take small lemon sized ball out of the chana dhal mixture and slightly flatten it with the help of your palm.
Heat oil in deep vessel on medium high heat.
Deep fry the disks until golden brown on both the sides.
Drain on absorbent paper and serve hot.


Suggestions
If the ground chana dhal and red chilly mixture becomes watery add 2 tsp besan flour.
Rice flour can also be added to make the vadas crispier.

Vermicelli Laddu


Ingredients
Vermicelli 1 cup
Sugar 1/4 cup
Cardamom 1
Badam/Pista 1-2
Ghee 2 tsp
Milk 1tsp

Method
Grind the sugar into fine powder and keep aside.
Heat half tsp ghee in a pan and fry vermicelli until golden brown.
Cool the vermicelli to room temperature and grind to fine powder.
Remove the ground vermicelli to a mixing bowl, add sugar powder, cardamom powder, milk and remaining ghee and mix well.
Form the mixture into small lime sized balls ans garnish with any badam/pista.
Vermicelli laddu can be stored in airtight container and served for a week.

Dhal Dumplings

Ingredients
Toor dhal 1/2 cup
Urad dhal 1/4 cup
Fresh coconut grated 2 tsp
Turmeric powder 1/2 tsp
Cumin/Jeera powder 1/2 tsp
Pepper powder 1/2 tsp
Red chilly powder 1 tsp
Salt as per taste
Coriander leaves few springs
Curry leaves 4-5
Oil 1 tsp

Method
Soak toor dhal and urad dhal in water for 3-4 hours.
Refresh in water and strain the soaked dhals.
To the mixer add both the dhals and grated coconut and grind to coarse paste. Dont add water until extremely necessary.
Take the ground dhal and coconut paste to a bowl, add salt, cumin powder, pepper powder, chilly powder, finely chopped coriander and curry leaves.
Mix everything well and adjust any seasonings if required.
Form each portion into a ball, roll into thick 2 – 3 inch cylinder and lightly flatten the cylinder.
Repeat the same with remaining portions.
Place all the dhal dumplings on a steamer and steam for 10 – 15 minutes.
Let them stand for around 5 minutes before touching.
Serve dhal dumplings with any chutney of your choice.

Suggestions
Garnishing can be done by adding tempered mustard seeds.
Fresh coconut and corainder leaves can also be sprinkled on dhal dumplings.

Palak Paratha

Ingredients
Palak 1 bunch
wheat flour 1 cup
Garam masala 1/2 tsp
Chilly powder 1 tsp
Ajwain seeds 1/2 tsp
Salt as per taste
Oil 1 tsp
Milk 1/4 cup

Method
Knead all the ingredients into soft dough using sufficient milk.
Keep covered aside for 30mins.
Take small orange sized portion of dough(or whatever is sufficient) and roll into a small round. Flat it completely into a circle. Heat a pan and add paratha and cook for a minute.
When small bubbles appear turn around and add a teaspoon of oil around the paratha.
When it fries and brown spots appear, remove from heat and serve palak paratha with any gravy, curd or pickle of your choice.

Sunday, July 24, 2011

Kurkure Corn Chaat

Ingredients
Kurkure small pack 1(any flavour of your choice)
Onion 1
Tomato 1
Corn 1/2 cup
Chaat masala 1 tsp
Coriander leaves few springs
Butter 1/4 tsp
salt as per taste
Lime juice 1 tsp

Method
Boil corn kernels and keep it in a bowl and add butter.
Remove the skin wash and finely chop onion.
Wash and finely chop tomato.
Clean, wash and remove the end and finely chop coriander leaves.
In a mixing bowl add boiled corn kernels, tomato, onion, chaat masala, coriander leaves, kurkure, salt and lemon juice. Mix well
Serve as a tea time snack.

Suggestions
Grated carrot can also be added.
A tsp of curd can also be added.


Bisibele bath Powder

Ingredients
Chana Dal 1/4 cup
Urad Dal 3 tsp
Coriander Seeds/ powder 1/2 cup
Red Chillies 5-6
Fenugreek/Methi seeds 1 tsp
Dry coconut 2 tsp
Cloves 2
Cinnamon 1 medium piece
Cardamom 2
Hing 1/4 tsp
1 tsp oil

Method
Roast chana dhal and urad dhal in 1/2 tsp oil for 3-4 mins or until aromatic and colour chnages to golden brown and keep aside.
To the same pan add 1/2 tsp oil and fry other items for 2-3 mins low flame.
Cool the roasted items and grind together to fine powder.
Store bisibelebath powder in an airtight container to retain its freshness for a long time.

Alu Bhendi Masala

Ingredients
Potato 2
Bhendi/Lady's finger 5-6
Red Chilly powder 2 tsp
Cumin Powder 2 tsp
Garam Masala powder 1 tsp
Turmeric powder 1 tsp
Mustard seeds 1/2 tsp
Salt as per taste
Oil 2 tsp

Method
Pressure cook potato, when cool peel the outer skin and chop into medium chunks
Wash pat dry cut the ends and finely chop lady's finger.
Heat a tsp oil in a pan and fry lady's finger and fry for 2-3 mins or until the bhendi colour has changed to slight brown and keep aside.
In the same pan add oil add mustard when it stops spluttering add the potato chunks, fried bhendi pieces, and fry for 2-3 mins.
Now add cumin powder, red chilly powder, garam masala powder, turmeric and salt and saute for 3-4  mins on low flame.
Make sure the powders are mixed properly and the raw smell has gone.
Take off from flame and garnish with coriander leaves or chaat masala.

Masala Chapathi

Ingredients
Wheat Flour 1 cup
Red Chilly Powder 2 tsp
Cumin/Jeera Powder 2 tsp
Pepper Powder 2 tsp
Garam Masala 1 tsp
Ajwain Seeds 1/5 tsp
Salt as per taste
Oil as required

Method
Knead wheat flour with all the powders mentioned and salt into somewhat soft dough using warm water.
Keep the dough covered with a damp cloth or plastic wrap for 15-20mins.
Tear the wheat flour dough into lemon sized balls and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk.
Press lightly, dust some wheat flour and roll the  dough into  thin round chapati.
Repeat the same with remaining circular disks.
Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out triangular chapati at a time.
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the chapati.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard chapati.
Repeat the same with remaining rolled out chapati.
Serve masala chapati topped with a dollop of ghee (if desired) with any gravy curry or dal.

 

Saturday, July 23, 2011

Lady's Finger Mor Kulambu/ South Indian Okra Kadhi

Ingredients
Tender lady's finger 6-7
Sour Curd 2 cups
Cumin Seeds 2 tsp
Hing 1 tsp
Fresh Coconut 4 tsp
Green Chillies 4
Ginger 1/2 inch
Tomato 1
Turmeric powder 1 tsp
Curry Leaves 4-5
Oil - 2tsp
Urad dal - 2 tsp
mustard seed - 1tsp
dry red chillies - 2
methi seeds - 1/2 tsp

Method
Wash tomato and cut into medium pieces.
Wash pat dry lady's finger and cut into medium pieces.
In a pan add 1/2 tsp oil and add chopped lady's finger pieces and saute for 3-4 mins or until soft and the outer skin becomes light brown and keep aside.
To the blender add coconut, green chillies, cumin seeds, ginger and grind to fine smooth paste.
Heat oil in a pan add mustard, urad dhal, methi seeds, curry leaves and hing one by one.
After urad dhal changes colour add turmeric powder and dry red chillies and tomato.
Cook till the tomato are tender, Now add the lady's finger pieces.
Lower the flame and pour curd and a glass of water and salt and let it boil.
Once sbubbles form add the ground coconut paste and let the mixture boil for 3-4  mins.
Serve Lady's finger mor kulambu with steamed rice

Mustard Rice

Ingredients
Steamed Rice 2 Cups
Mustard Seeds 2 tbsp
Green Chilly 2
Red Chilly Powder 1/2 tsp
Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method
Roast mustard seeds in a wide pan for 4-5 mins or until aromatic.
Grind mustard and chilly powder to fine powder.
Heat oil in a pan add mustard when it stops spluttering add urad dhal, cumin seeds, green chillies, hing and curry leaves. Fry everything for 3-4  mins or until everything is aromatic.
Stir in steamed rice and ground mustard seeds chilly powder and salt.
Remove from heat. Taste and adjust the seasoning if necessary and keep covered for around 10 mintues.
Serve mustard seeds rice with any raita or with a glass of buttermilk.

Friday, July 22, 2011

Doodh Peda

Ingredients
Milk 4 cups
Sugar 1/2 Cup
Pista and badam 4-5

Method
Heat a heavy bottomed wide vessel on medium – low heat, add milk and bring to boil.
Keep boiling the milk by stirring frequently to avoid scorching.
When milk thickens and starts to come together, stir in sugar.
Once sugar caramelizes, stir well and let the moisture from sugar evaporate (abt. 2 -3 minutes).
At this stage, add dry fruits.
Remove from heat and cool a bit, when warm enough make balls out of the mixture and flatten them a little.
Apply ghee to the hands to avoid scorching.
Doodh Pedas are generally eaten o the same day or next day as they loose the freshness quickly.
Refrigerate to increase the shelf life upto a week.

Sunday, July 17, 2011

Sprouts Chapathi

Ingredients
Mixed Sprouts 1/2 cup
Onion 1 medium
Ginger 1/2 inch
Garlic 1 pod
Ajwain 1/2 tsp
Green Chillies 2
Maida Flour 2 tsp
Soya Flour 2 tsp
Wheat Flour2 tsp
Coriander few springs
curry leaves 3-4
Hing 1/4 tsp
Salt to taste
Oil as Required


Method
Cut the ends, wash and finely chop onion
 Wash andRemove the outer skin and grate ginger.
Remove the skin and finely chop garlic.
Clean wash and finely chop green chillies and coriander leaves
Wash the sprouts in enough water refresh the water
 Pressure cook in around 2 cups of water for 4 – 5 whistles.
Strain the cooked horse gram and reserve the liquid.
Grind the sprouts into fine paste
Make sure not to add extra water until necessary while grinding the sprouts.
Transfer the sprouts paste into a bowl, add finely chopped onion, ginger, garlic, green chillies, coriander leaves, curry leaves, ajwain, hing, salt, soya flour, maida flour and wheat flour.
Knead the dough smoothly and make sure not to add extra water while kneading.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.
                       Dust some wheat flour and roll out each portion into thin disks and keep aside.
     Smear few drops of oil with the help of a spoon on the rolled out circular disk.
Heat a flat pan on medium – high heat.
    When pan gets hot, place one rolled out Sprouts chapathi at a time.
    Fry on one side till brown spots appear and turn on other side and pour few more drops around the chapathi.
   When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out chapathi.
Serve Sprouts chapathi with pickle or gravy of your choice.

Cabbage Potato Masala

Ingredients
Cabbage 1 small
Potato 2 small
Kasoori Methi 3 Tbsps
Red chilly powder 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dhal 1/4 tsp
Urad Dhal 1/4 tsp
Asafoetida/Hing 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method
Wash and chop potato into small cubes.
Remove outer layers and chop cabbage finely.
Soak dried fenugreek leaves in enough water for couple of minutes.
Heat oil in a pan add mustard when it stops spluttering add cumin seeds, chana dhal, urad dhal, hing and curry leaves and fry for 2mins or until the colour of d dhals change to light brown.
At this stage add chopped potato and cabbage.
Fry briefly and cook covered until potato turns soft and cabbage is soft with light crunch.
In the middle of the pan, add soaked kasoori methi / dried fenugreek leaves.
Fry for couple of seconds, add turmeric powder and salt.
Cook covered for a minute or two and remove from heat.
Serve Cabbage Potato Masala  with steamed rice or roti

Peas Pulao

Ingredients
Green Peas 1 Cup
Basmati Rice 1 Cup
Onion 1
Green Chiles 3
Ginger 1 inch Piece
Garlic 2 cloves
Caraway Seeds 1/2 tsp
Cardamom 1
Cinnamon 1 inch Long Stick
Cloves 2
Bay Leaf 1
Salt to taste
Oil 1 tbsp

Method
Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Remove stems, wash and slice the green chiles.
Peel, remove ends, halve and thinly slice the onion.
Peel and mince the ginger and garlic cloves.
Heat oil in a pan, add caraway seeds, cardamom, cinnamon, cloves and bay leaf.
Fry for few seconds or until caraway seeds start to pop.
Add sliced onion and fry till onion turns translucent.
Stir in ginger, garlic and green chiles.
Fry for few seconds, add green peas and basmati rice.
Stir fry for a minute, add 1 1/2 Cups of water and salt.
Cook covered until all the water has been absorbed by the rice.
Fluff the pulao and serve peas pulao with raita of your choice

Peanut Garlic Chutney

Ingredients
Peanuts 1 cup
Garlic 2 pods
Green chilly 2
Tamarind marble size
Cumin/Jeera Seeds 1 tsp
Mustard Seeds 1 tsp
Salt as per taste
Oil 1 tsp

Method
Roast Peanuts until it turns slight brown and then add garlic pods, cumin seeds and tamarind and roast for 2mins.
Cool the roasted items and grind to fine paste adding salt and little water.
Heat oil in a pan add mustard and pour this to the prepared chutney and mix well.

Friday, July 15, 2011

Cabbage Raita

Ingredients
Cabbage 1/2
Onion 1
Tomato 1
Coriander leaves few springs
Yogurt 1 cup
Cumin Powder 1 tsp
Pepper powder 1 tsp
Chaat masala 1/2 tsp
Red Chilly powder 1/4 tp
Salt as per taste

Method
Remove outer leaves, wash and shred the cabbage
Remove the outer skin wash and finely chop onion.
Wash and finely chop tomato.
Wash cut the hard end and finely chop coriander leaves.
Whisk Yogurt with cumin powder, pepper powder, chaat masala, red chilly powder and salt.
Now add cabbage, tomato, onion and coriander leaves and mix well.
Refrigerate for sometime and serve chill.
Serve cabbage raita with any pulao of your choice

Beetroot Laddu

Ingredients
Beetroot 1medium
Rice Flour 2 tbsp
Sugar 3 tsp
Ghee 1 tsp
Milk 1 tsp
Cardamom Powder 1/2 tsp
Mixed Dry fruits 2 tsp
Dry grated coconut 2 tbsp

Method
Remove the ends, peel the skin wash and grate beetroot.
Heat ghee in a wide pan and fry beetroot for 3-4 mins or until raw smell goes.
Now stir in rice flour and mix well, add sugar and cook on simmer for a min.
Now add milk and stir continuously until the mixture thickens like halwa consistency.
Remove from flame add cardamom powder and mix well.
Transfer to a plate and slightly spread the mixture and add the dry fruits.
Apply 2 drops of ghee to palm and pull out lime sized mixture and form laddu and roll in dry coconut.
Repeat the process with the remaining mixture.
Serve beetroot laddu hot or cold
 
Sent to ‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes'
 

Peas Potato Pattis

Ingredients
Potatoes 3 – 4
Fresh/Frozen Green Peas 1 cup
Green Chillies 2
Ginger 1 inch piece
Cilantro/Coriander leaves 2 tsp
Cumin/ Jeera Seeds 1 tbsp
Hing a pinch
Fine Sooji 2 tbsps
Salt to taste
Oil as required
Method
Wash, halve and boil potatoes until just cooked.
Once cooled, peel and mash the cooked potatoes.
Pressure cook green peas for 2 whistles.
Remove stems, wash and finely chop green chiles.
Peel and mince ginger.
Clean, wash and finely chop cilantro.
Heat a tbsp oil in a pan, add cumin seeds, hing, green chiles and ginger.
When cumin seeds start to brown, add mashed potatoes, peas, cilantro and salt.
Mix thoroughly and remove from heat.
Cool the mixture and form lemon sized balls out of the mixture.
Roll the balls in sooji and flatten them on palm.
Repeat the same with remaining potato peas mixture.
Heat a tsp of oil on a flat pan, place the flattened potato patties on hot pan.
Fry on both sides until golden brown and remove from heat.
Repeat the same with remaining patties.
Serve hot peas potato pattis with tomato ketchup

Wednesday, July 13, 2011

Beetroot Rice

Ingredients
Beetroot 1 Medium
Green Peas 1/2 Cup
Steamed rice 1 cup
Onion 1
Red Chilli Powder 1/2 tsp
Green Chiles 2 – 3
Ginger 1 inch Piece
Garlic 2 cloves
Cumin Seeds 1/4 tsp
Cardamom 1
Cinnamon 1 inch Long Stick
Bay Leaf 1
Coriander few Springs
Lemon Juice 1 tsp (optional)
Salt to taste
Oil 2 tbsp

Method
Boil green peas and keep aside.
Wash, peel, remove ends and grate the beetroot.
Remove stems, wash and slice the green chiles.
                                          Peel, remove ends, and finely chop onion.
Peel and mince the ginger and garlic cloves.
Wash, remove hard stems and finely chop coriander leaves.
Heat oil in a pan, add cumin seeds,  cardamom, cinnamon and bay leaf.
Fry for few seconds or until cumin seeds change color.
Add finely chopped onion and fry till onion turns translucent.
Stir in ginger, garlic and green chillies.
Fry for few seconds, add grated beetroot, red chilli powder and salt.
Cook covered on low flame till beetroot is cooked a little.
Now add green peas and steamed rice and mix well.
Garnish with coriander leaves.
Serve hot beetroot rice with any raita of your choice.



 

Curd Rice

Ingredients
1 cup steamed rice
Yogurt/Curd 1 cup
1 carrot
1/s tsp mustard
1/2 tsp cumin seeds
1/2 tsp chana dhal
1/2 tsp urad dhal
2 green chillies
4-5 curry leaves
coriander leaves few springs
salt as per taste
2 tsp oil

Method
Wash cut the ends, peel the outer skin and grate carrot and keep aside.
Wash remove the end and finely chop green chillie.
Heat oil in a pan add mustard when it stops spluttering add cumin seeds.
When cumin seeds change colour add chana dhal, urad dhal, green chillies and curry leaves and fry for 2-3  mins or until the colour of the dhals change to slight brown.
Take the rice to a mixing bowl add yogurt, salt, coriander leaves and pour the tempered items.
Mix everything well and serve curd rice with any pickle of your choice.


Suggestions
Curd rice can be prepared with left over rice also.
Golden raisins, cashews, and pomegranate seeds can also be added if you want the sweet taste.


Powdered Dhal Rice

Ingredients
1 cup steamed rice
Toor Dal 1  Tbsp
Chana Dal 2 Tbsp
Urad Dal 2Tbsp
Garlic 2 Cloves
Red Chilly Powder 1/4 tsp
Turmeric Powder 1/2 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Oil 2 Tbsps
Dry coconut grated 2 tsp
Coriander leaves few springs

Method
Peel and finely chop the onion.
Peel the garlic cloves.
Roast toor dal, chana dal and urad dal in a pan on low heat until they turn golden brown in color.
Remove from heat, cool to room temperature and grind into fine powder using a spice blender.
Heat oil in a wide pan add mustard, cumin seeds, urad dhal and cumin seeds.
Fry for 2 mins or until the colour changes of urad dhal and cumin seeds.
When cumin seeds change colour add chopped onion.
Fry till onion turns brown around the edges.
Add sliced green chiles and toss in garlic . Fry till raw smell of garlic is gone or until few seconds.
Stir in ground dal powder, red chili powder, turmeric powder and salt.
Immediately stir in steamed rice and carefully mix all the ingredients.
Remove from heat and keep covered for couple of minutes.
Serve hot powdered dhal rice with any raita of your choice.

Rava Halwa

Ingredients
Fine Rava/ Sooji 1 Cup
1/2 cup milk
Sugar 1 Cup
Cashews 8
Golden Raisins 15
Cardamom Powder a big pinch
Ghee 2 tbsp


 
Method
Heat  a tbsp of ghee in a pan, add cashews and fry for few seconds.
Then add raisins and fry till raisins start to change color around the edges.
Heat remaining ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color and lose all the raw flavor.
Simultaenously heat milk and when it starts to boil, slowly pour the milk to the rava and stir carefully, to avoid lumps.
When the milk evaporarates add sugar and cook for 2minutes.
Some more dry fruits can be added to garnish the rava halwa

Monday, July 11, 2011

Sabudana Vada

Ingredients
1 cup Sabudana/ Sago
3 – 4 potatoes
1/2 cup groundnuts
1-2 green chillies
1 tsp red chilly powder
1 tsp finely chopped ginger
Few coriander springs
salt as per taste
Oil for deep frying

Method
Soak sabudana in water for 2 hours.
Halve the potatoes and boil in  water until soft.
Peel and lightly mash the potatoes.
Remove stems, wash and lightly mash green chiles.
In a mixing bowl, mix soaked sabudana,  mashed potatoes, green chile,  red chile powder,
coriander powder and salt together into tight mixture.
Take lemon sized balls out of the above mixture and flatten it on the palm.
Repeat until all the mixture is finished.
Heat oil in a deep frying pan on medium heat.
Slowly drop the sabudana discs into hot oil and fry until golden brown on both sides.
Remove onto an absorbent towel and serve hot.

Sunday, July 10, 2011

Pudina Vada

Ingredients
1 bunch fresh pudina leaves
1/2 chana dhal
1 onion
1 tsp ginger
2 green chilly
5 tsp rice flour
salt as per taste
Oil for deep frying.

Method
Soak chana dhal for 2hrs and grind to somewhat coarse paste adding little water
Wash clean and cut pudina leaves finely.
Cut the ends peel the skin, wash and finely chop onion.
Remove ends and finely chop green chilly.
Peel the skin wash ginger and finely chop.
Heat oil to deep fry pudina vadas
In a mixing bowl chana dhal paste,  pudina, onion, ginger, green chilly, rice flour and salt.
First mix everything without adding water and then sprinkle little water and mix.
Take little mixture to your hand and flatten it like vadas and deep fry in oil until colour changes to golden brown.
Serve hot pudina vadas with any chutney of your choice.

Sago Roti

Ingredients
Sago 3/4 Cup
Rice Flour 5 – 7 Tbsps
Onion 1 Small
Green Chiles 1 – 2
coriander leaves Few Sprigs
Cumin Seeds 1/2 tsp
Salt to Taste
Oil 1 tsp


Method
Wash sago with fresh water and soak in enough water for around 2 hours.
Press sago between fingers and it shouldn’t feel hard.
Strain the sago and keep aside.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
In a mixing bowl, mix together soaked sago, rice flour, green chiles, cilantro, cumin seeds and salt with sufficient amount of water if required.
Knead the mixture into soft dough.
Divide the dough into two portions.
Heat a small wok or appam pan or flat pan on medium low heat.
Apply quarter tsp of oil and place a portion of sago rice flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Pour few drops of oil around the sabudana rotti.
Cook covered on low flame for around 5 minutes and remove the lid.
Simmer and let the sago rice flour rotti crisp up for few minutes on both sides.
Remove the sago rotti onto a plate and repeat the same procedure with remaining portion of the mixture.
Serve sago roti with any pickle of your choice

Rice Carrot Capsicum Pattis

Ingredients
1 cup steamed rice/leftover rice
1 green capsicum
1 carrot
2 green chilly
2 tsp rice flour
1/2 tsp cumin/jeera powder
1/2 tsp red chilly powder
salt as per taste
oil for deep frying.

Method
Wash cut the ends, peel the outer skin adn grate carrot.
Wash remove seeds and finely chop capsicum.
Remove slits and finely chop green chilly.
To a mixing bowl add steamed rice and mash it with a help of a spatula, to this add carrot, capsicum, rice flour, chilly poder, jeera powder, green chilly and salt.
Mix everything without adding water, take a little dough and flatten it like pattis and deep fry in oil until colour changes to golden brown.
Serve hot rice carrot caapsicum pattis with any sauce or chutney of your choice.

Sago Halwa

Ingredients
1/2 cup sago
1 cup milk
4-5 tsp sugar
2 tsp ghee
3-4 cashews and raisins.
elaichi powder a pinch

Method
Heat ghee in a pan and fry sago until raw smell goes for 2-3 mins.
Simultaenously heat milk and when starts boiling add it to the sago and keep stirring so that sago does not burn and stick to the pan.
When the milk is absorbed and it attains halwa consistency add sugar and mix well.
In a different pan heat ghee and fry dried fruits and add to sago halwa.
Mix everything evernly and garnish with elaichi powder.

Bhendi Channa Gravy


Ingredients
5-6 lady's finger
1 small cup chana
1 onion
1/2 tsp turmeric powder
1 tsp chana dhal
1 tsp urad dhal
1 tsp coriander/ dhanya seeds or powder
4-5 red chilly
2 tsp fresh grated coconut
1/2 tsp mustard
few curry leaves
1/2 tsp hing
3 tsp oil
salt as per taste.

Method
Soak tamarind in water and extract the juice.
Soak chana overnight refresh in fresh water and cook for 2 whistles and keep aside.
Wash pat dry and cut lady's finger into medium pieces.
Wash cut the ends and finely chop onion.
Add one spoon oil and add lady;s finger pieces and fry until sides turn golden brown or for 4-5mins and keep aside.
In the same pan add a spoon oil and fry chana dhal, urad dhal, dry chilly, and dhanya for 3-4 mins or until they turn aromatic and colour changes to golden brown.
Grind the above fried items to fine powder and then add fresh grated coconut and little water and grind to fine paste.
Heat oil in the same add mustard, hing, curry leaves and fry for a min.
Now add finely chopped onion and saute for 3-4 mins or until colour changes to slight brown.
Now add the ground mixture and a glass of water.
When the gravy starts boiling add fried lady's finger and boiled chana.
Simmer and cook for 4-5 mins when it starts to boil add turmeric, tamarind extract and salt and cook for 3-4 mins.
Serve Bhendi chana gravy with chapathis or rotis

Thursday, July 7, 2011

Oats Dosa

Ingredients
1 cup rice(normal)
1 cup urad dhal
Mixture of chana dhal, toor dhal and moong dhal 1/4 cup
2 cups oats powder
salt as per taste.

Method
Soak rice for 4-5 hours.
Soak all the dhals in a same vessel for 4-5hrs.
Roast oats in a pan for 5 mins or until colour changes to slight brown.
Cool the oats to room temperature and grind to fine powder and keep aside.
Grind rice into fine paste adding enough water and transfer to a bowl.
Refresh dhals in fresh water and grind to fine paste adding oats powder and water to fine paste.
Pour the dhal and oats mixture into rice mixture add salt and mix well.
Leave it to ferment for 4-5 hrs.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of oats dosa batter on pan in circular motions.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining oats dosa batter
Serve oats dosa with any chutney of your choice.

Mixed Veg Raita

Ingredients
1 tomato
1 onion
1 capsicum
1 carrot
small cabbage
few coriander springs
2 cups curd
salt as per taste.
1/4 tsp chilly powder and jeera powder.

Method
Wash and finely chop tomato.
Wash slit ends and finely chop onion.
Shred the outer leaf and finely chop cabbage.
Peel the skin and grate.finely chop carrot
Wash, remove the seeds and finely chop capsicum.
Wash and finely chop coriander leaves.
Beat curd add all the chopped vegetables, salt, chilly powder and jeera powder.
Mix everything and serve with any pulao/biriyani of your choice.

Wednesday, July 6, 2011

Green Peas Rasam

Ingredients
1 cup fresh/frozen green peas
1 tsp urad dhal
1 tsp chana dhal
1 tsp cumin/jeera seeds
5-6 peppercorns
5-6 dry chilly
1 tsp grated coconut
2 garlic pods
5-6 curry leaves
Few coriander springs
2 tsp oil
salt as per taste.

Method
Boil green peas mash and keep aside.
Heat a tsp oil in a pan and fry chana dhal, urad dhal, dry chilly, jeera and peppercorns until aromatic or colour changes, cool and grind alongwith coconut and little water to fine paste.
In the same pan heat oil add mustard, curry leaves, garlic and jeera and fry for a min.
Now add mashed green peas, salt, ground mixture and a glass of water.
Let the rasam boil for 5-10mins.
Garnish with corainder leaves.
Serve hot with rice and a dollop of ghee