Tuesday, May 29, 2012

Maida Dosa

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

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

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

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

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

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

Apple 1
Buttermilk 1 cup
Sugar 1 tsp
Cumin Powder 1/4 tsp
Chaat masala 1/4 tsp

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

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

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

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

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.

Monday, May 28, 2012

Cornflour Upma

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
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.

Friday, May 25, 2012

Tomato Oats Soup ~ Healthy and Tasty


Tomatoes 2 big
Garlic pods 3-4
Carrot 1
Green chilly 1
Oats 4 tsp
Salt to taste
Pepper Powder 1/2 tsp

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

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

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.

Thursday, May 24, 2012

Vermicelli Upma

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

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.

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

Paruppu Urandais ~ Simple and Tasty

Toor dhal  1 cup
Red dry chillies 3-4
Oil 1 tsp
Salt as per taste

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.

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

Wednesday, May 23, 2012

Grapes Lassi

Black Grapes 2 cups
Curd1 cup
Milk 1 cup
4 tspsugar
Ice cube 1

 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

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

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.

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

Tuesday, May 22, 2012

Pudine Aloo ~ Minty Potato Sabzi

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

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.

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

Panchmel Dhal

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

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.

Monday, May 21, 2012

Gobi Omlette

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

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.

Sunday, May 20, 2012

Achaari Dahi Bhendi

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

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.

Monday, May 14, 2012

Chill Cucumber Lassi ~ Simple and Tasty Lassi

Cucumber 1
Curd 1 cup
Salt as per taste
Sugar 1tsp
Cashew 3-4

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


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
Garam masala 1/4 tsp
Coriander powder 1/2 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Coriander leaves few.

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.

Sunday, May 6, 2012

Paneer Stuffed Bhendi Gravy

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

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.