Maida Dosa

Ingredients

Plain Flour/Maida 1/2 cup

Rice flour 2 tsp

Sooji 2 tsp

Salt as per taste

Hing 1/4 tsp

Mustard 1/4 tsp

Chana and Urad dhal 1/2 tsp each

Cumin Seeds 1/4 tsp

Coriander leaves few

Oil 2 tsp

Method

In a mixing bowl add maida, rice, sooji, salt, salt and coriander leaves, add water and mix without any lumps to a semi thick batter.

Heat oil in a pan add mustard, chana dhal, urad dhal and cumin seeds fry for 2mins or until dhals change colour.

Pour the tempered items to the dosa batter and mix well.

Heat a tava add oil pour a ladle of batter add oil and cook on both the sides until light brown.

Serve hot Maida Dosa immediately with any chutney or just like that.

Steamed Masala Vada ~ Healthy Vada

Ingredients

Chana dhal 1 cup

Ginger 1 tsp (finely chopped)

Garlic 2 pods

Garam Masala 1/2 tsp

Dhil leaves 1/2 bunch

Onion 2 (Finely chopped)

Salt as per taste

For the Chutney

Coconut 1/2 cup

Green chilly 1

Salt as per taste

Curd 2 tsp

Method

Grind the ingredients mentioned for chutney to smoot consistency.

Soak the chana dhal for 4-5 hrs or overnight until they are soft.

Drain the water and grind the soaked chana dhal, ginger,garlic and garam masala and grind to coarse paste and transfer to a mixing bowl.

Now add finely chopped onion, dhil leaves and salt and mix well.

Wet your hands and make little cylinders. Steam cook them like you would steam your vegetables for about 10-15 minutes on medium heat.

Now enjoy your steamed masala vada with coconut chutney which is fat free and healthy.

 

Sent to ‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes'

Spicy Coconut Toor dhal Chutney

Ingredients

Fresh grated coconut 4 tsp

Toor dhal 1/2 cup

Dry Red chilly 2

Mustard 1/2 tsp

Cumin Seeds 1/2 tsp

Hing 1/4 tsp

Jaggery marble size

Tamarind juice 2 tsp

Salt as per taste

Oil 1 tsp

Curry leaves few

Method

Dry roast cumin seeds and mustard in a pan for 3mins or until aromatic and keep aside.

In the same pan add 2 drops of oil and roast toor dhal until golden brown and keep aside.

To the mixer add coconut, tamarind juice, roasted cumin seeds, mustard, toor dhal, dry red chilly, jaggery, salt with little water to fine fine paste.

Heat remaining oil in a pan add mustard, curry leaves and hing fry and pour on the chutney.

Serve Spicy coconut toor dhal with idlis and dosas.

Apple Buttermilk

Ingredients

Apple 1

Buttermilk 1 cup

Sugar 1 tsp

Cumin Powder 1/4 tsp

Chaat masala 1/4 tsp

Method

Chop apple roughly and blend with sugar into coarse paste.

Add Buttermilk and blend once.

Sprinkle cumin powder and chaat powder before serving and serve Apple Buttermilk chill

Green Peas Corn Soup

Ingredients

Green Peas 1 cup ( I have used frozen green peas)

Corn Kernels 1 cup(Boiled)

Onion 1( chopped roughly)

Garlic 2 pods

All Purpose flour/Maida 1 tsp

Red chilly powder 1/2 tsp

Pepper powder 1/4 tsp

Salt as per taste

Method

In a pressure cooker add green peas, onion, garlic, plain flour salt and 1 cup of water and pressure cook for 2 whistles.

Let it cool, blend the cooked items to a smooth paste.

Pour into a nonstick vessel/pan add chilli powder, pepper powder corn and a cup of water and bring to boil.

Serve hot

Drusmtick Alu Curry

Ingredients

Drumstick 2

Potato 2

Onion 1( Finely chopped)

Tomato 1

Ginger 1 tsp ( Grated)

Garlic 3 pods

Green chilly 2(Finely chopped)

Turmeric 1/2 tsp

Mustard 1/4 tsp

Cumin seeds 1/2 tsp

Hing 1/4 tsp

Oil 2 tsp

Salt as per taste

Curry leaves and coriander leaves few

Method

Chop drumstick and potato into medium chunks and place in a bowl of water for 4-5mins and drain the water.

Make a fine paste of tomato, turmeric, green chilly, ginger and garlic adding litte water to fine paste.

Heat oil add mustard, cumin seeds, curry leaves and hing once its done add onion and saute for 3-4mins or until onions turns to slight brown.

Now add the groud paste of tomato and cook until oil separates, add salt and mix well

Finally add drumstick and potato pieces, mix everything well making sure the masala is coated well on drumstick and potato.

Add a cup of water and pressure cook for a whistle and garnish with coriander leaves.

Serve Drumstick Alu Curry with roti or as a sidedish with rice.

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Cornflour Upma

Ingredients

Cornflour 1 cup

Onion 2 (Finely chopped)

Green peas 1/2 cup

Carrot 1 ( Finely chopped)

Mustard 1/4 tsp

Chana and Urad dhal 1 tsp each

Curry leaves and coriander leaves few

Salt as per taste

Green chilly 1 ( Finely chopped)

Oil 1 tsp

                                                                       Method
Heat a pan and roast cornflour for 3-4mins or until the raw smell goes and it turns aromatic and keep aside. Heat oil in the same pan add mustard chana and urad dhal, green chilly, curry leaves and coriander leaves, when dhals change colour to slight brown add onion when it turns pink add carrot and green peas.
Now add water and close the lid for 3-4mins or until carrot and peas are done, add salt and mix well.
When the water starts boiling add the roasted cornflour and mix slowly and carefully.
Garnish with fresh coconut and coriander leaves.

Tomato Oats Soup ~ Healthy and Tasty

Ingredients

Tomatoes 2 big

Garlic pods 3-4

Carrot 1

Green chilly 1

Oats 4 tsp

Salt to taste

Pepper Powder 1/2 tsp

Method

Peel the outer skin of carrot garlic and onion, wash everything and pressure cook tomato, carrot, garlic and green chilly with sufficient water. Add Little salt.

Once the vegetables are boiled, cool them and blend them.

Put them back to heat for a boil to come, when the soup starts to boil add oats and pepper powder.

Let the soup thicken and adjust the salt according to your taste.

Serve hot Tomato Oats Soup.

Cucumber Rava Roti

Ingredients

Sooji/Semolina 1 cup

Cucumber 2 (Grated)

Onion 1(Finely chopped)

Coriander leaf few

Green chilly 2 ( Finely chopped)

Fresh grated coconut 2 tsp

Oil 1 tsp

 Salt as per taste

Method

Roast the sooji in a pan for 4-5mins or until aromatic and keep aside.

To a mixing bowl add the above ingredients except oil and mix well without adding water. As there is lot of water content in cucumber.

On a butter paper or banana leaf apply 2-3 drops of oil and spread it.

Take the cucumber rava mixture form like a ball and spread it on the butter paper or banana leaf.

In the meantime heat the tava add oil, when the tava heats up slowly place the roti on it.

Cook on both sides until golden brown and serve hot Cucumber Rava Roti with any chutney of your choice.

Vermicelli Upma

Ingredients

Vermicelli/ Sevia 1 cup

Mustard 1/4 tsp

Chana and Urad dhal 1 tsp each

Green chilly 2

Coriander and curry leaves few

Peanuts 1/2 tsp

Cashews 2-3 (Optional)

Onion 1( finely chopped)

Salt as per taste

Oil 3 tsp

Method

Heat a tsp oil in a pan and roast vermicelli on medium heat until it turns light brown and keep aside.

In the same pan add the remaining oil add mustard, chana and urad dhal once done

Add peanuts and cashews fry for 2mins add finely chopped green chilly, onion, curry leaves few coriander leaves and saute until onion changes to pink colour.

Add a glass of water and cover the lid when it starts boiling add salt and mix, slowly add the roasted vermicelli and mix well, cover and cook for 2-3mins.

Stir the vermicellin in between to avoid sticking to the pan and getting burnt.

Garnish with coriander leaves or sev.

Suggestions

Vegetables like carrot, beans, green peas can also be added.

Paruppu Urandais ~ Simple and Tasty

Ingredients

Toor dhal  1 cup

Red dry chillies 3-4

Oil 1 tsp

Salt as per taste

Method

Soak toor dhal and chilly in water for 1-2 hours.

Drain the water completely and grind the dhal and chilly to coarse paste with salt.

Heat oil in a pan add the paste and saute well until raw smell goes, this might take upto 10-12mins.

When cool, shape into balls and serve immediately.

Suggestions

These urandais(balls) can be added in any sambhar, allow to soak for 2-3mins and can be had.

Grapes Lassi

Ingredients

Black Grapes 2 cups

Curd1 cup

Milk 1 cup
4 tspsugar
Ice cube 1

Method

 Blend the black grapes, curds, milk and sugar in a liquidiser.

Pour the lassi over the ice-cubes.
 Serve immediately
If required you can garnish pistachios and raisins before serving, however this lassi tastes good without any garnishing also.

Alu Masala Curry

Ingredients

Potato 4-5

Onion 2

Cumin Seeds 1/2 tsp

Hing 1/2 tsp

 Salt as per taste

Mustard 1/4 tsp

Curd 1 tsp

Tomato Ketchup/ Sauce 1 tsp

Coriander leaves few

Garam masala 1/2 tsp

Red Chilly powder 1 tsp

Oil 2 tsp

To Grind

Tomato 1

Garlic Pods 3-4

Green Chilly 2

Ginger grated 1 tsp

Coriander leaves few

Turmeric 1/2 tsp

Method

Pressure cook potatoes, peel and chop into medium pieces and keep aside.

Grind all the ingredients listed to a fine paste adding little water and keep aside.

Heat oil in a pan add mustard, cumin seeds and hing.

When cumin seeds crackle add finely chopped onion and saute for 3-4mins or until onion turns pink.

Add the ground paste of tomato, garlic ginger coriander leaves green chilly and turmeric and mix well and saute on simmer until raw smell goes.

Now add garam masala, red chilly powder, salt, tomato ketchup and curd, Mix everything well.

Add the potata pieces, mix once, close the lid and cook for 3-4mins.

Garnish with coriander leaves and serve hot with rotis.

Suggestions

Green peas, paneer or any other vegetable can be added with potato.

Pudine Aloo ~ Minty Potato Sabzi

Ingredients

Baby potatoes- 10

Coriander leaves - few

Mint leaves  8-10

Green chillies 2

Cumin seeds - 1/2 tsp.
Black pepper powder 1/4 tsp.
Kasuri methi - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons

Method

Grind the coriander leaves, mint leaves, green chillies and salt to a fine paste.

Boil, peel and prick the potatoes with a fork. Marinate with the above paste for 1/2 an hour.

Heat oil, add cumin seeds. When it sizzles, add in the marinated potatoes and black pepper powder. Saute well till you see golden spots on the surface of the potatoes. Crush the kasuri methi with your palms and sprinkle over the potatoes and give a quick saute. Serve hot with rotis or as a side dish with rice.

Suggestions

This recipe can be done with normal potatoes also, boil peel and chop into medium size and continue with the other steps.

Panchmel Dhal

Ingredients

Toor dhal 1/4 cup

Chana dhal 1/4 cup

Moong Dhal 1/4 cup

Urad dhal 1tbsp

Masoor dhal 1tbsp

Red chilly powder 1tsp

Coriander powder 1 tsp

Garam Masala 1/2 tsp

Amchur Powder 1/2 tsp

Cloves 2

Bayleaf 1

Cumin seeds 1/2 tsp

Green chilly 1

Tamarind pulp 2 tsp

Asafoetida/ Hing 1/2 tsp

Ghee 3 tsp

Salt to taste

Method

Clean and wash all the dhals and pressure cook for 2-3 whistles.

In a bowl add chilly powder, coriander powder, garam masala, turmeric and mix with little water to fine paste.

Heat ghee in a pan add cloves, bayleaf, cumin seeds, green chilly and hing, when the cumin seeds crackle add the prepared paste and saute for 2-3mins.

Add the cooked dhal, amchur powder, tamarind pulp and salt. Simmer and cook for 5-6mins.

Adjust the consistency according to your preference before serving.

Serve hot Panchmel Dhal with any rotis and a dollop of ghee.

Gobi Omlette

Ingredients

Cauliflower/Gobi 1cup finely chopped

Onion 1

Tomato 1

Cumin seeds 1 tsp

Green chilly 2

Mustard 1/2 tsp

Fresh grated coconut 2 tsp

Pepper powder 1 tsp

Coriander leaves few

Salt as per taste

Oil 2 tsp

For the batter

All purpose flour/Maida 3 tsp

Rice flour 3 tsp

Sooji/Rava 3 tsp

Curd 1/2 tsp

Salt as per taste

Cooking soda a pinch

Method

Chop the cauliflower finely and place in  a bowl of water for 5mins and drain.

Prepare the batter by adding all the things except soda mix well without any lumps, add water if the batter is too thick, batter should be little thick.

Heat oil in a pan add mustard and cumin seeds, when it crackles add finely chopped green chilly and saute until onion turns pink, now add finely chopped cauliflower and saute for 3-4 mins.

Finally add salt, coriander leaf, grated coconut and pepper powder, mix well and switch off the flame.

Add tomato and mix in that heat.

Now heat a tava add a tsp oil, before preparing the omlette add pinch of soda to the batter and mix well.

Now pour a ladle of batter to the pan and let it cook for 2mins and then add the gobi mixture on it, cook covered for 2mins. Serve hot with ghee.

Garnish the gobi omlette with tomato ketchup/sauce and coriander leaf and enjoy.

This dosa does not require any side dish.

Achaari Dahi Bhendi

Ingredients

8-9 Tender Lady's finger/Bhendi

1 tsp grated ginger

2 tomatoes

1/2 cup curd

1/4 tsp turmeric powder

1/2 tsp red chilly powder

1 tsp coriander powder

3-4 tsp oil

Salt as per taste

For the achaari masala

2 tsp panch phoran

1/2 tsp hing

Method

Finely chop the tomatoes and keep.

Wash, wipe dry and slit the ladies finger and cut them into medium pieces.

Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it and keep aside.

Heat 2 tablespoons of oil in the same pan and add the achaari masala to it.

When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.

Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
 Add this mixture to the pan, mix well and cook for a couple of minutes.
 Add the ladies finger and simmer for 2 minutes.
 Serve hot with rotis.

Chill Cucumber Lassi ~ Simple and Tasty Lassi

Ingredients

Cucumber 1

Curd 1 cup

Salt as per taste

Sugar 1tsp

Cashew 3-4

Method

Peel the outer skin of the cucmber, and grind with little salt, once done add curd and sugar and grind again until everything blends well.

Transfer the cucumber lassi to a glass and add chopped cashew pieces.

Brinjal Corn Curry

Ingredients

Purple Brinjal 6-7

Corn( fresh/frozen 1/2 cup)

Onion 1

Tomato 1

Green chilly ginger paste 1/2 tsp

Curd 1/2 cup

Turmeric 1/2 tsp

Sambhar powder 1/2 tsp

Garam masala 1/4 tsp

Coriander powder 1/2 tsp

Red chilly powder 1/2 tsp

Salt as per taste

Coriander leaves few.

Method

Take curd in a bowl add sambhar powder, garam masala, coriander powder, red chilly powder and mix well without any lumps and keep aside.

Chop brinjal into medium pieces and transfer to a bowl of water until required.

Finely chop both onion and tomato.

Heat oil in a pan add mustard when it stops spluttering add curry leaves, drain the water and add the brinjal pieces and saute for 2-3mins.

When the brinjal is half cooked add onion, tomato and green chilly ginger paste and saute for 3-4mins.

When onion and tomato is done add the prepared curd mixture to brinjal curry add boiled corn kernels and salt.

Add 1/2 glass of water if required, close the lid and cook for 3-4mins.

Garnish with coriander leaves.

Brinjal corn curry goes well with any roti or chapathis.

Paneer Stuffed Bhendi Gravy

Ingredients

Lady's finger 8-10

Tomato 2

Onion 2 ( Finely chopped)

Ginger Garlic paste 1 tsp

Green chilly 2(finelyc hopped)

Red Chilly powder 1 tsp

Amchur Powder 1/2 tsp

Cumin Powder 1/2 tsp

Coriander leaves few

Salt as per taste

For Stuffing

Grated Paneer 4 tsp

Coriander leaves few finely chopped

Red Chilly powder 1/2 tsp

Salt as per taste

Method

Wash the lady's fingers, wipe dry in a kitchen cloth. Cut the edges,remove the seeds and slit in between keeping the edge intact and keep aside.

In a bowl add all the items mentioned under stuffing and mix well and keep aside.

Now stuff the paneer mixture into the lady's fingers and keep aside.

Heat 2 tsp oil in a pan and shallow fry the stuffed lady's fingers and fry for 3-4 mins or until lady's fingers become soft and turns slight brown on the outer edges.

Above is the pic of the stuffed lady's finger after frying.

This can be had as a dry sabzi also, but since we are preparing the gravy lets continue.

Make fine paste of tomato and keep aside, and finely chop the onions and green chilly.

Heat oil in a pan add ginger garlic paste and onion and saute for 2mins, now add green chilly and tomato paste and saute until 3-4mins or until the raw smell goes.

Now addchilly powder, amchur powder, cumin powder and salt and mix well.

Let the gravy boil for3-4mins, transfer to a bowl, and arrange the fried lady's finger on it, sprinkle coriander leaves.

Serve Paneer stuffed bhendi gravy with chapathi or plain rice.