Thursday, June 28, 2012

Karnataka Oota ~ Karnataka Thali

Cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines.
Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert. Karnataka dishes are mostly famous for Bisibelebath, Mysore Masala dosa,Davangere Benne dose, Mysore Pak so on and so forth.

I have a prepared simple thali which consists Maavinkayi Chitranna, Hesarukalu Kosambari, Cabbage Beans Palya, Kadalebele Vade, Bendekai Mosaru Bajji, Anna, Thovve, Udupi Sambhar, Majjige Huli, Hesarubele Akki Payasa and Neer Majjige.

Maavinakayi Chitranna ~ Mango Rice : 1 cup raw mango grated~ 2 tsp grated fresh coconut~ ` green chilly~ 1 tsp mustard ~ 1/2 tsp Methi ~ 1/2 tsp urad dhal ~ 1/2 tsp turmeric ~1/2 tsp Peanuts ~ 1/4 tsp hing ~ 2 Dry Red chilly ~ Few curry leaves ~ 2 tsp oil ~ Salt to taste ~ 1 cup cooked rice
Method:  Separately dry roast methi seeds and 1/2 tsp mustard cool and grind both to fine powder. Make a fine paste of 1/2 cup mango, coconut and green chilly adding little water to fine paste. Heat oil add mustard and hing once done add curry leaves, dry chilly, urad dhal, peanuts, turmeric and fry for 2 mins or until dhal changes colour, now add remaining 1/2 cup mango salt and saute for 2-3mins add the ground paste and fry until raw smell goes, finally add cooked rice, methi mustard powder and mix well.

Hesarukalu Kosambari ~ Moong sprouts salad :   1 cup whole moong sprouts ~ 1/4 cup fresh grated coconut ~ 1 green chilly finely chopped ~ 1 tsp Lemon Juice ~ Salt as per taste ~ 1 tsp oil ~ 1/2 tsp mustard ~ few curry leaves ~ 1/4 tsp hing ~ Few coriander leaves
Method : In a mixing bowl add moong sprouts, coconut, lime juice, salt, coriander leaves, heat oil add mustard, curry leaves, green chilly and hing fry for 2mins and add to the mixing bowl and mix well.

Cabbage Beans Palya ~ Cabbage Beans Sabzi :  1 cup finely chopped cabbage ~ 8-9 medium chunks of french beans ~ 1/2 tsp mustard ~ 1/2 tsp each chana dhal and urad dhal ~ 1/4 tsp hing ~ Curry leaves few ~ 1 tsp oil ~ Salt as per taste ~ 2 tsp fresh grated coconut
Method :  Heat oil add mustard, chana dhal urad dhal and hing, fry until dhals change to light brown colour add curry leaves, cabbage, beans. Sprinkle some water close the lid and cook for 4-5 mins.
Remove the lid add salt mix well and garnish with coconut and mix well.

Kadalebele Vade ~ Chana dhal Vada :  1 cup Chana dhal ~ 3 dry red chilly ~ 1/4 cup Dhil leaves~ few coriander leaves ~ Salt as per taste
Method : Soak chana dhal and dry chillies overnight in water, drain the water and grind to coarse paste, transfer the paste to a mixing bowl add salt, finely chopped dill and coriander leaves mix well and steam cook for 10-12mins. The same vada can be prepared by deep frying also until golden brown, however i prefer the steamed version as it is more healthy.

Bendekai Mosaru Bajji ~ Bhendi in Yogurt :  5-6 lady'sfinger/bhendi ~ 1 cup yogurt/curd~ 1 tsp mustard ~ 1 tsp fresh coconut ~ 1 green chilly ~ 1/4 tsp Hing ~ 2 tsp oil ~ Curry leaves few ~ 1/4 tsp Cumin Seeds
Method :   Wash and pat dry bhendi in a clean kitchen cloth and chop into 1 inch pieces heat oil saute the bhendi pieces until light brown and keep aside. Dry roast 1/2 tsp mustard cool and grind to fine paste adding coconut green chilly and water to fine paste. In a bowl whisk yogurt and salt, heat oil add remaining mustard, hing, cumin seeds and curry leaves fry until mustard splutters, add this alongwith bhendi to the whisked curd and mix well.

 Anna ~ Cooked Plain Rice :  1 cup normal rice ~ 2 cups water.
Method :  wash rice 2-3 times changing the water and pressure cook for 2 whistles adding 2 cups of water, cook for 3-4 whistles if you want your rice to be cooked soft, and less whistles if you want you rice to be flaky and without sticking.

Thovve ~ Simple dal :  1/2 cup toor dhal~ 1/2 tsp turmeric ~ 1/2 tsp mustard ~ 1/2 tsp Cumin Seeds ~ 1 tsp oil ~ Salt as per taste
Method :   Pressure cook dhal adding water and turmeric, heat oil add mustard, cumin seeds fry and add to dal add salt mix well.

Udupi Sambhar :   1 cup toor dhal ~ 7-8 shallots/baby onions ~ 1 tomato ~ 1 tsp tamarind paste ~ 1 tsp urad dhal ~ 1 tsp chana dhal ~ 1/2 tsp methi seeds ~ 1/2 tsp cumin seeds ~ 3 black peppercorns ~ 1 tsp coriander seeds ~ 3 dry red chilly ~ 2 tsp fresh coconut ~  2 tsp oil ~ Salt as per taste ~ curry leaves few ~ turmeric 1/2 tsp~ 1/2 tsp mustard ~ 1/4 tsp hing ~ 1/4 tsp jaggery
Method :  Pressure cook  toor dal with turmeric and keep aside, dry roast chana dhal, urad dhal, methi, dry chillies, pepper cool and grind to fine paste adding coconut and water.
Heat oil add mustard, when it splutters add hing curry leaves, cumin seeds, shallots and fry for sometime add tomato, if adding vegetable(Like brinjal, bhendi, beans add now)  fry until tomato softens add turmeric, add tamarind pulp, jaggery ground paste and a glass of water and cook for 3-4mins or until the raw smell goes, when the sambhar starts to boil add the cooked dhal and salt and mix well and boil for 2mins, adjust the consistency of the sambhar according to your preference.

Majjige Huli ~ Vegetables in Yogurt sauce :  Yogurt 1 cup ~ 1 cup pumpkin(medium chunks) ~ 1 tsp fresh ginger (grated) ~ 2 green chilly ~ 2 tsp fresh coconut ~ 2 tsp coriander leaves ~ 1 tsp cumin seeds ~ 1/2 tsp Mustard ~ 1/4 tsp hing ~ few curry leaves ~ 1 tsp oil
Method :  Pressure cook pumpkin and keep aside, make a fine paste of coconut, green chilly, coriander leaves, cumin seeds and ginger adding little water.
In a vessel whisk yogurt add the ground paste and boiled pumpkin and salt, mix well, and cook on low flame for 5-6mins or until the bubbles form, switch off the flame, heat oil add mustard, hing and curry leaves fry and add to the majjige huli and mix well.

Hesarubele Akki Payasa ~ Moong Rice Payasam :  1 cup moong dhal(yellow) ~ 1 cup rice(any variety) ~ 1 cup jaggery ~ 1/2 cup dry fruits(chopped almond, raisin and cashew) ~ 2 tsp ghee ~ 2 cups milk ~ 1/4 tsp cardamom powder
Method :  Separately dry roast moong and rice until aromatic, pressure cook together until soft and not mushy. In a pan heat milk on medium flame add jaggery and let it melt, now add the cooked moong and rice and mix well, meanwhile fry dry fruit in ghee and add to the payasam and finally add the cardamom powder and mix well, boil for 2 mins and switch off the flame.

Neer Majjige ~ Buttermilk :  1 glass buttermilk ~ 1 green chilly finely chopped ~ Coriander leaves few ~ Salt as per taste.
Method :  Mix the above ingredients and serve chill.

Enjoy your karnataka thali and have a happy lunch :)

Sent to Anu's Healthy Kitchen
 

Wednesday, June 27, 2012

Pink Milkshake ~ Healthy Drink

Ingredients
Beetroot 1 cup (grated)
Carrot 1 cup (grated)
Pomegranate 1 cup
Milk 1 glass
Rosewater 1 tsp

Method
Blend everything drain add rosewater mix and serve immediately or chilled.
Sugar is not required as beetroot, carrot and pomegranate has sweetness, if you want more sweet add sugar and blend.


Mango Masoor Dhal ~ Bengali Style

Ingredients
Masoor dhal 1 cup
Raw Mango 1/2 cup (Chopped into medium pieces)
Panch Phoran 1 tsp
Green chilly 1
Dry Red chilly 2
Turmeric 1/2 tsp
Hing 1/4 tsp
Oil 1 tsp
Salt as per taste

Method
Wash and pressure cook the dhal with turmeric and green chilly
Heat oil add panch phoran when it splutters add hing, dry chilly and mango pieces.
Fry until mango softens add cooked dhal salt and water mix and cook for 2-3mins.
Serve hot mango Masoor Dhal with hot rice


Tuesday, June 26, 2012

Yard Long Beans Cabbage Sabzi

Ingredients
Yard Long Beans 8-10
Cabbage 1 small
Tomato 1
Amchur powder 1/2 tsp
Garam Masala 1/2 tsp
Red chilly powder 1 tsp
Turmeric 1/2 tsp
Mustard 1/2 tsp
Cumin seeds 1/2 tsp
Oil 2 tsp
Salt as per taste

Method
Chop the tomato into medium pieces.
Trim both the edges of the beans wash and chop into medium pieces and place in a bowl of water until required.
Remove the outer leaf and finely chop the cabbage and place in a bowl of water.
Heat oil add mustard cumin seeds when cumin seeds splutter drain the water and add both cabbage and beans, mix and close the lid for 3-4mins.
Open the lid add tomato, turmeric, amchur powder, garam masala and red chilly powder.
Mix well and close the lid for 4-5 mins, finally remove the lid add salt and mix well.
Serve Yardlong beans cabbage sabzi with rotis.

Suggestions
You can splash few drops of water while cooking beans and cabbage to reduce the cooking time.
Onion Ginger and garlic paste can also be added, however without that also the sabzi tasted good.

Saturday, June 23, 2012

Pumpkin Moong Kootu

Ingredients
Yello Pumpkin 1 cup ( Medium Size)
Yellow Moong dhal 1/2 cup
Mustard 1/4 tsp
Urad dhal 1/4 tsp
Turmeric 1/2 tsp
Curry leaves few
Oil 1 tsp
Salt as per taste

To be ground into fine paste
1/2 cup fresh coconut(grated)
Dry red chilly 3(Broken)
Cumin seeds 1/2 tsp
Water
 
Method
Heat the oil in a pressure cooker and add the mustard seeds and urad dal.
When the seeds crackle, add the curry leaves, pumpkin, moong dal and turmeric powder, mix well and sauté on a medium flame for 2 minutes.
Add the prepared paste, 2 cups of water and salt, mix well and pressure cook on high flame for 2 whistles.
Serve hot pumpkin moong kootu with steamed rice.
 
 

Wednesday, June 20, 2012

Chana Chaat

Ingredients
Black chickpeas 1 cup
Onion 1(Finely chopped)
Chaat masala 1/2 tsp
Cumin Powder 1/2 tsp
Red chilly powder 1/2 tsp
Green chilly 1 (finely chopped)
Salt as per taste
Lemon juice 1 tsp
Hing 1/4 tsp
Sev for garnishing

Method
In a mixing bowl add onion and all the spices, except sev, finally add lemon juice and mix well.
Soak black chickpeas overnight and pressure cook with salt and hing adding water until soft.
Now add the cooked chickpeas to the bowl and mix well and serve immediately with sev and coriander leaves on top.
 
 
Sent to ‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes'
 

Drumstick Green Gram Dhal Sambhar

Ingredients
Drumstick 2
Green Gram Dhal 1 cup
Onion 2 (Roughly chopped)
Fresh coconut 3 tsp (Grated)
 Cumin Seeds 1/2 tsp
 Green Chilli - 1
 Rice flour – 1 teaspoon
Turmeric powder – a pinch
Hing 1/4 tsp
 Salt – 1 teaspoon
 Oil – 1 teaspoon
 Mustard – ½ teaspoon
  Curry leaves – few

Method
Soak gren gram dhal overnight or for 4-5hours and pressure cook with turmeric and water until soft but not mushy.
Grind coconut, green chilli, rice flour and cumin seeds to a fine paste adding little water.
Cut drumstick into 3 to 4″ long and put it in a vessel and add just enough water to cover the vegetable. Add sambar powder, turmeric and salt and cook till the vegetables are soft. Add the cooked dhal and the ground paste and allow to boil for 4-5mins.
Temper with mustard, onion curry leaves and hing and pour to the sambhar and mix well.
Serve hot drumctick green gram dhal sambhar with rice and a dollop of ghee.
 


Tuesday, June 19, 2012

Sprouts Tikki

Ingredients
 sprouted moong or mixed sprouts 1 cup
 Coriander leaves few
 mint leaves few
 green chilli paste 1 tsp
Hing a pinch
Sugar a pinch
salt to taste
2 tsp oil for cooking
Method
 Blend the sprouted moong in a mixer to a coarse paste.
 Transfer it to a bowl, add all the remaining ingredients and mix well.
 Form the mixture like tikkis
 Roll each tikki in coriander and mint leaves till they are covered from all the sides.
 Heat a non-stick tava (griddle), and cook each tikki, using little oil, till they turn golden brown in colour from both the sides.
 Serve immediately with tomato ketchup or green chutney

Tomato Rasam

Ingredients
Tomato 2 (Ripe)
Rasam Powder  3 tsp
Salt as per taste
Oil 2 tsp
Coriander leaves few
Curry leaves few
Mustard 1/4 tsp
Cumin seeds 1/2 tsp
Garlic 3 pods ( Optional)

Method
Wash and squeeze the tomato in hands add to a vessel with water and boil until tomato softens.
Now add rasam powder and salt and mix well and simmer and let it boil for 4-5mins.
Heat oil add mustard, cumin seeds, curry leaves and garlic and pour to the rasam, add coriander leaves and mix well.
Allo the rasam to boil for 3-4mins and serve hot with rice and a dollop of ghee.


Monday, June 18, 2012

Vegetable Rava Upma

Ingredients
Rava/Sooji/Semolina 1 cup
Onion 1
Tomato 1
Ginger grated 1/2 tsp
Mixed Vegetables 1 cup(carrot,beans ans green peas)
Oil 2 tsp
Mustard 1/2 tsp
Chana dhal and urad dhal 1/2 tsp each
Cashewnut 2(Optional)
Curry leaves and coriander leaves few
Salt as per taste

Method
Dry roast the rava in a pan until it turns a light brown, Transfer to a bowl when done and set aside to cool.
Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
 Now add the peas tomato and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.
Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.
Serve hot Vegetable Rava Upma with chutney

Friday, June 15, 2012

Pink Blossom

Ingredients
Pomegranate 1
Buttermilk 1 glass
Sugar 1/2 tsp
Cumin powder 1/2 tsp
Chaat Masala 1/2 tsp

Method
Remove the outer skin and blend pomegranate sugar and buttermilk.
Transfer this to a glass add cumin powder and chaat masala and garnish with a mint leaf.

Suggestions
Add sugar according to the sweetness of pomegranate.
Honey can also be added instead of sugar.
Pomegranate seeds need not be grinded finely.

Thursday, June 14, 2012

Gujarati Thali


Usually Gujarati Thali consists of Dhal, Rice, Chapathis, Vegetables and sweet, Gujarathi Thalis is nourishing and balanced with a subtle taste of sweet in most of the dishes. Here i have prepared a simple Gujrathi Thali and learnt this from my friend Amrita

Starting from Left Chatpati Bhendi, Aamras, Gujarathi Kadhi,Gujarathi Dal,Masala Buttermilk, Rice and Chapathi.

Chatpati Bhendi :Tender Lady's finger 7-8, Onion 2(Finely chopped) Ginger and garlic finely chopped 1 tsp, cumin seeds 1/4 tsp,amchoor ~red chili~turmeric~pepper~chaat masala~garam masala~jeera pwd~coriander pwd each 1 tsp, Oil 2 tsp and Salt as per taste.
Wash the lady's finger and wipe in clean kitchen cloth and cut into 1 inch, heat oil in a pan add cumin seeds, when they splutter add onion, ginger and garlic and cook until onoin turn pink. Now add bhendi and cook for 3-4mins or until bhendi softens, Add all the masala powders and mix gently.
Add salt just before serving to prevent the bhendis from getting soggy.

Aamras : Mango(Make sure to use those wuth less fibres, i used Alphonso) Remove the outer skin and blen the mango with water, if the mango is not very sweet you may add sugar and blend.

Gujarathi Kadhi : Besan 3 tsp, Buttermilk 2 glass, Sugar 1 tsp, Salt as per taste
To Temper :1 tsp Ghee~1/4 tspMustard~1/4 tspCumin Seeds~1/4 tspHing~1/4 tspFenugreek Seeds~2 cloves~3 Black Peppercorns~1 Cardamom~ 1 green chilly finely chopped~ Few Curry leaves~ 1/2 tsp grated ginger.
Blend together buttermilk and besan without any lumps and transfer to a pan and cook on a very low flame and keep stirring in between. After 3-4mins add salt and sugar and mix well.
Heat ghee add all the items mentioned for tempering and saute for 3mins or until done and pour on the kadhi mix gently and boil for 7-8mins on low heat and take off from flame.

Gujarati Dal : 1 cup Masoor dhal~ 1/4 tsp turmeric ~1/2 tsp grated ginger~ Tamarind water 1/2 cup or tamarind pulp 1/2 tsp~ Small goosberry size jaggery~Salt as per taste
To Temper : 2 tsp Ghee~1/4 tsp Hing ~ 1/4 tsp Cumin Seeds~ 2 Green chilly (finely chopped) ~ 1 whole red chilly ~ 1 onion (finely chopped) ~ 1 tsp Coriander powder ~ 1/2 tsp Red chilly powder
Pressure cook dhal with turmeric and ginger and water for 2-3 whistles.
Heat oil in a pan add all the ingredients mentioned except coriander powder and red chilly powder to temper and saute for 3-4mins or until onion turns pink, now coriander powder and red chilly powder and mix well, now add the cooked dhal and boil for 4-5mins, add salt, jaggery and tamarind pulp pd tamarind water and boil for another 6-8mins on simmer and garnish with coriander leaves.

Masala Buttermilk : glass buttermilk ~ 1/2 tsp sugar ~ Salt as per taste~ 1/2 tsp Chaat masala
Blend together all the ingredients and serve chill.


Chapathi : 1 cup wheat flour~ 1/2 tsp Sugar~ 2 tsp ghee ~ Salt as per taste.
Knead everything to a soft dough adding warm water little by little and set aside for 30mins to 1 hour. Roll out a roti in circular shape and dust it with the flour and roll out into medium size,cook on hot tava for 2-3mins and turn the other side and cook until brown spots appear, remove from flame apply ghee and serve hot.

All the above dishes was complete with a cup of steamed rice.

Wednesday, June 13, 2012

Alu Capsicum Green Peas Sabzi

Ingredients
Potato 2
Capsicum 1(Green colour)
Green peas 1/2 cup(I have used frozen)
Onion 1
Tomato 1
Mustard 1/4 tsp
Cumin seeds 1/4 tsp
Hing 1/4 tsp
Turmeric 1/4 tsp
Red chilly powder 1 tsp
Garam masala 1/2 tsp
Amchur powder 1/2 tsp
Oil 1 tsp
Salt as per taste
Kasuri Methi ( Optional)

Method
Chop capsicum into medium pieces and put in a bowl of water until required.
Boil potato, peel the skin and cut into medium pieces.
Chop onion finely and tomato into medium pieces.
Heat oil in a pan add mustard hing and cumin seeds, once done add onion and fry until it turns pink.
Now add capsicum and fry for 2mins or until its half cooked add tomato, green peas, potato rest of the masala powders and salt.
Missx well add half a glass of water close the lid and simmer and cook for 5-8 mins.
Remove and add kasuri methi and serve hot with rice or rotis.

Suggestions
You can add 1 glass of water and make it like a gravy.
You can add other colous of capsicums also.

Tuesday, June 12, 2012

Malabari Carrot Green peas curry

Ingredients
Carrot 2(finely chopped)
Green peas ( 1 cup, i have ussed frozen peas)
Onion 2
Tomato 2
Fresh coconut 4 tsp
Cashew 4
Clove 2
Cardamom 1
Peppercorn 2
Oil 3 tsp
Ghee 1/2 tsp
Mustard 1/2 tsp
Cumin seeds 1/2 tsp
Ginger garlic paste 1/2 tsp
Red chilly powder 1 tsp
Salt as per taste

Method
Heat ghee fry cashew until golden brown cool and grind with coconut adding little water and keep aside.
In the same pan fry clove cardamom and pepper and grind to coarse powder and keep aside..
Now add a tsp oil and fry onion until golden brown cool and grin to fine paste adding little water.
Make a fine paste of tomato and keep aside.
Heat oil and fry carrot and peas for 4mins or until is done and keep aside.
In the same pan pour remaining oil add mustard cumin seeds when they splutter add clove cardamom and pepper powder, now add cashew and coconut paste, simmer and saute for 3mins.
Next add onion paste add cook for another 3mins and add tomato paste and cook for 4mins or until raw smell of tomato paste is gone.
Now add carrot, peas, salt chilly powder, mix everything well.
Close the lid and cook for 5mins and garnish with coriander leaves.
Serve hot Malabari carrot peas curry with rotis.

Monday, June 11, 2012

Mor Rasam ~ Buttermilk Rasam with spices

Ingredients
Buttermilk 2 cups
Toor dhal 1 tsp
Urad dhal 1tsp
Red dry chilly 1
Methi seeds 1/4 tsp
Cumin seeds 1/4 tsp
Peppercorns 3
Oil 1 tsp
Mustard 1/2 tsp
HIng 1/4 tsp
Curry leaves few
Salt as per taste

Method
Heat oil in a pan and fry toor dhal urad dhal red chilly methi seeds cumin seeds and peppercorns one by one for 2-3mins or until dhals turn slight brown and aromatic.
Cool the fried things and grind to fine paste adding little water.
Add the ground paste and salt to the buttermilk simmer and boil for 5mins or until bubbles.
Heat oil in a pan add mustard when it stops spluttering add hing curry leaves and add to buttermilk rasam and enjoy your buttermilk rasam on a lazy noon.
 
Sent to Anu's Healthy Kitchen
 

Spicy Tasty Sprouts Pulao

Ingredients
Basmati rice 1 cup
Mixed sprouts 1 cup
Bay leaf 1
Cinnamon 1 inch
Cumin seeds 1/4 tsp
Onion 1 (Finely chopped)
Ginger green chilly paste 1 tsp
Red chilly powder 1 tsp
Turmeric 1/4 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Oil 2 tsp
Salt as per taste

Method
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
 Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
 When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
 Add the rice and sprouts and sauté for 2 minutes.
 Add the turmeric powder, chilli powder, coriander-cumin seed powder and salt with 2½ cups of hot water. Pressure cook for 2 whistles.
 Serve hot, garnished with the coriander and serve with raita.

Stuffed Alu Salad

Ingredients
Potato 1 big (boiled)
Onion 1 (finely chopped)
Tomato 1 (Finely chopped)
Raw Mango 1/4 cup(finely chopped)
Salt
Sugar
Turmeric 1/2 tsp
Chaat masala 1/4 tsp
Sev

Method
Boil, peel the outer skin of potato and mash them in a bowl add little salt and turmeric and mix well form like small balls and slightly press and keep aside.
In a mixing bowl mix other ingredients mix well and stuff in the potato and garnish with sev.

Suggestions
You can add chaat chutneys and sweet corn also to get a varied taste.


Tomato Alu Paneer Curry

Ingredients
Tomatoes 2
Potato 1/2
Paneer 1/2 bowl
Green chilly 2
Ginger 1 tsp (grated)
Coriander powder 2 tsp
Cumin Powder 1/2 tsp
Garam masala 1/2 tsp
Cumin Seeds 1/2 tsp
Oil 2 tsp
Salt as per taste

Method
Grind tomato, green chilly and ginger adding little water to fine paste.
In a pressure cooker heat oil add cumin seeds when the seeds crackles crackles add the tomato puree and cook till it changes color to dark red. Add all other masalas and salt.
Add the potato and the paneer, enough water and pressure cook for 2 whistles. After pressure cooking  Mash few potato pieces to make the gravy thick.
Adjust the consistency  and garnish with coriander leaves.

Black Chickpeas Curry

Ingredients
Black Chickpeas 1 cup
Onion 1(finely chopped)
Tomato 1(medium pieces)
Garam masala 1/4 tsp
Red Chilly powder 1/2 tsp
Chole Masala powder 1 tsp
Ginger Garlic paste 1/2 tsp
Oil 2 tsp
Salt as per taste
Kasuri Methi few
Chaat masala a pinch

Method
Soak chickpeas overnight and pressure cook until soft but not mushy.
Heat oil in a pan add finely chopped onion and saute until it turns slight brown now add red chilly powder, chole masala, garam masala and simmer and cook for 2mins.
Add the cooked chickpeas, tomato, half cup water salt, mix everything close the lid and cook on simmer for 4-5mins.
Finally add chaat masala and kasuri methi and mix gently and serve Balck chickpeas curry with rotis.

Gobi Stir Fry

Ingredients
Cauliflower florets 1 cup
Tomato 1
Panch Phoran 1/2 tsp
Turmeric 1/2 tsp
Hing 1/4 tsp
Oil 2 tsp
Salt as per taste

Method
Chop cauliflower into medium pieces and place in a bowl of warm water with pinch of turmeric for 5mins and drain the water.
Heat oil add panch phoran when it splutters add hing and cauliflower, tomato and turmeric, close the lid and cook on simmer for 4-5mins or until cauliflower is done, finally add salt and mix well.

Dill Leaves Peas Pulao

Ingredients
Rice 1  cup
Fresh or Frozen Green Peas 1 cup
Dill Leaves 1/2 cup(Finely chopped)
Onion 1
Garlic 3 pods(Finely chopped)
Cloves 2
Cardamom 1
Cinnamon 1 inch stick
Coriander Powder 1 tsp
Green Chiles 2(Finely chopped)
Broken Red Chiles 3
Salt to taste
Oil 2 tbsps

Method
Wash and finely chop dill leaves.
Wash rice with water, strain and keep aside.
Heat oil in heavy pot or in rice cooker over medium high heat.
Add garlic, cloves, cardamom, cinnamon, red chiles, green chiles, and onion.
Stir until onion turns little brown.
Add rice, fresh peas (if using), coriander powder, dill, 3 cups of water and salt.
Cook covered until almost done.
Add frozen peas (if using) at this stage and cook for 5 more minutes.
Serve hot with any raita.

Saturday, June 9, 2012

Mixed Dhal and Greens Idli ~ Healthy and Tasty

Ingredients
Toor dhal 1/2 cup
Chana dhal 1.2 cup
Moong dhal 1/2 cup
Urad dhal 1/2 cup
Cumin Seeds 1/2 tsp
Fresh Ginger 1/2 tsp(finely chopped)
Coriander leaves 1/2 cup(Finely chopped)
Curry leaves few
Dill leaves 1/2 cup (finely chopped)
Pudina leaves 3-4(finely chopped)
Onion 1(finely chopped)
Salt as per taste

Method
Wash and soak all the dhals together for 3 hours and grind alongwith ginger, cumin seeds salt and water to thick and fine paste.
Transfer the batter to a bowl add the rest of the ingredients and mix well.
Grease the idli plates and pour the batter and steam cook for 10-12mins.
Serve hot Mixed Dhal and Greens Idli with tomato pickle

Sent to Latha's Kid's Lunch Box


Thursday, June 7, 2012

Instant Mango Pickle

Ingredients
Raw Mango 1( I have used totapuri)
Panch Phoran 1/2 tsp
Hing a pinch
Mustard powder 1 tsp
Turmeric 1/2 tsp
Red chilly powder 2 tsp
Oil 2 tsp
Salt as per taste


Method
Chop mango into 1 inch pieces and spread on a plate.
Heat oil in a pan add panch phoran and hing and fry for 2mins or until done.
Add mango pieces and fry for 2-3mins or until mango is slightly cooked.
Add turmeric, chilly powder and salt and mix well.
Make sure the powders are coated well on the mango slices, remove from flame and transfer to a bowl.
Instant Mango Pickle can be serve immediately with curd rice, this pickle doesnt need to be matured hence you can serve immediately after preparing :) 
Refrigerate and preserve Instant Pickle upto 15 days.

Instant Tomato Pickle

Ingredients
Ripe tomatoes 7-8
Panch Phoran 1 tsp
Hing 1/2 tsp
Turmeric 1/2 tsp
Red Chilly powder 2 tsp
Oil 5 tbsp
Salt as per taste

Method
Wash and chop tomato into small pieces.
Heat oil add panch phoran and hing, once its done add the tomato and stir for 3-4mins.
When the tomato becomes like a mass add turmeric, chilly powder and salt, mix well
Close the lid and cook for 3-4 mins, open the lid and mix, the pickle will leaves the edges of the pan, that is the right consistency.
Store Tomato pickle in an airtight container, this pickle can be preserved upto 1 month if refrigerated.
Serve Instant Tomato Pickle with idlis, dosas or any snacks

Wednesday, June 6, 2012

Bread Dahi Vada

Ingredients
Bread 3 slices(White or brown both are equally tasty)
Curd 1 cup
Grind to fine paste
Coconut 2 tsp (Fresh and grated)
 Green chillies - 2
Ginger - 1 tsp (Grated)
 Salt as per taste
For Garnishing
Chat masala - 1 tsp
Grated carrot - 2 tbsp
 Chopped coriander leaves - 1 tbsp
Method
Cut the edges of the bread.
Keep water in a shallow bowl.
Grated carrot - 2 tbsp
 Chopped coriander leaves - 1 tbsp

Dip each slice for 3-4 secs, take out & squeeze gently.
 There should be little moisture left in the bread to ensure softness later.
Carefully roll it into a ball & gently pat into a flat disc like tikki
 Arrange in single layer in a plate & keep in the refrigerator for 10-15mins.
Mix curds, salt & paste.
 5mins before serving pour over the curds & garnish.
Make sure to add the curds mixture before serving else the bread will become soggy.
 
Sent to  ‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes'
 


Beans Coconut Milk Curry

Ingredients
Tender French beans 9-10( remove strings & cut 1” long)
Tomatoes 3(medium Chopped)
Onion 1 (Finely chopped)
Coconut - ½ cup
Chilli powder - 2 tsp
Salt as per taste
 Turmeric 1/2 tsp
Oil - 1 tbsp

Fry in 1 tsp oil & grind to a paste:
Dhaniya - 2 tsp
Saunf - ¼ tsp
Cinnamon - ½”
Cloves - 3
Onion - 1

Method
Add ½ cup of warm water to coconut & extract first milk.
Then add another ½ cup & take second milk.
In a pressure pan, heat oil & fry onions.
When they turn glossy, add tomatoes & chilli powder & continue to fry.
When the mass turns pulpy, add beans, ground paste, second coconut milk & salt.
Cover the cooker, keep the weight & cook for 2 whistles so that beans will become soft.
Cool, open & add first milk.
Simmer & remove garnish with coriander leaves.
Serve Beans Coconut Milk Curry with rice or rotis.

Suggestions
Store bought coconut milk can be used for this recipe, however home made coconut milk tastes better in my opinion.

 

Baadshahi Pulao ~ Simple and Delicious Pulao

Ingredients
Basmati Rice 1 cup
Capsicum 2(Medium Size
Onion 2
Cinnamon 1 inch
Clove 2
Bayleaf 1
Cardamom 2
Cumin Seeds 1/2 tsp
Almond 4( Soaked and grind to fine paste)
Fresh coconut 2 tsp (grated)
Potato 2(boiled)
Red chilly powder 1 tsp
Coriander powder 1 tsp
Garam masala 1/2 tsp
Ginger garlic paste 1 tsp
Ghee 2 tsp
Oil 2 tsp
Salt as per taste
Curd 1/2 cup

Method
Soak Almonds in warm water for 10-15mins and grind to fine paste with little water.
Grind to coconut to fine paste adding little water.
Boil potato, peel and mash in a bowl add chilly powder, garam masala, coriander powder, ginger garlic paste, coconut paste and salt and mix well.
Chop the stem of the capsicum and cut into half and remove the seeds, keep the potato stuffing inside and fill carefully.
Add a tsp oil and shallow fry the stuffed capsicums for 4-5mins or until it turns slight brown on the sides, keep aside.
Heat ghee and oil in a pan/cooker add cinnamon,clove,bayleaf,cardamom,cumin seeds and fry for 2mins, now add onion(cut into thin long stripes), saute until onion turns pink. Now add rice and almond paste, 2 cups of water and salt.
Mix everything close the lid and pressure cook for 2 whistles.

How to proceed
Apply ghee to the another cooker, add the prepared pulao, sprinkle 1 tsp curd, now place the stuffed and cooked capsicum, again add the pulao and repeat the process.
Close the cooker and heat for 5mins without whistle.
Serve hot Badshaahi Pulao

Sunday, June 3, 2012

Gobi Tamatar Curry ~ No Oil Recipe

This is a simple and healhty dish which is cooked without oil, yes you heard it right!! Not a drop of oil goes in cooking this yummy and easy recipe.

Ingredients
Gobi/Cauliflower 2 cup(roughly chopped)
Chopped tomato - 1 cup
Grated paneer -3 tbsp
Besan - 2 tbsp
Red chilli powder - 1-2 tsp (to taste)
Dhaniya powder - 2 tsp
Turmeric 1/2 tsp
Salt as per taste
Coriander leaves few

Method
Chop cauliflower and soak in water and turmeric for 5-10mins and drain the water.
n a pressure pan, to ½ cup of water, add both vegetables & haldi.
Cook for 2 whistles.
Cool, open & add besan, red chilli powder, dhaniya powder mixed with 1 cup of water.
Cook, stirring, till it thickens.
Simmer for 5 mts & add grated paneer.
Remove & garnish with coriander leaves.




Dill Leaves Curry

Ingredients
Dhil leaves 1 bunch
Onion 1 (Finely chopped)
Green chilly 2
Ginger 1/2 tsp (Grated)
Garlic pods 2
Fresh coconut 3 tsp ( Grated)
Clove 1
Cinnamon 1/2 inch
Oil 2 tsp
Turmeric 1/2 tsp
Besan/Chickpea flour 2 tsp
Tomato 1
Salt as per taste

Method
Clean wash and finely chop the dill leaves.
Finely chop onion, chop tomato into medium pieces.
Grind together green chilly, ginger garlic, clove, cinnamon and coconut with little water to fine paste.
Heat oil in a pan fry onion for 2-3mins or until it turns pink, add dill leaves, turmeric and salt and saute until dill leaves wilt, this might take up 4-5mins.
Now add the ground paste, tomato and mix well.
In a bowl add besan and water and mix without lumps to a paste and add this paste to the pan and mix well and cook for 2-3mins.
Serve hot Dill leaves curry with rotis.
 
 
Sent to Anu's Healthy Kitchen