Sago Poha Dosa ~ Melt in the mouth Dosa

Ingredients

Rice 1 cup

Sago/Sabudana 1 cup

Poha 1/ 2 cup

Methi seeds 1 tsp

Salt as per taste

Method

Soak rice, sago poha and methi overnight in water.

Grind to fine batter adding sufficient water, add salt mix well.

Set aside to ferment for 6-7hours.

Heat a tava/pan drizzle few drops of oil, pour the batter and spread in circular motion.

Cook on both the sides until done and serve hot with any chutney of your choice.

Orange Tea

Do try this simply amazing tea someday which has a subtle flavour of orange accompanied with a beautiful aroma.

Ingredients

Dry Orange peel(outer skin) 2 tsp

Tea powder 2 tsp

Dry ginger powder 1/2 tsp

Milk as required

Cinnamon 1 inch

Cardamom Clove powder 1 tsp(Both mixed)

Sugar 2 tsp

Method

Bring water to boil adding orange peel, once it softens add rest of the ingredients except milk and sugar, simmer and leave it to boil for 4-5 mins. This way the flaovour gets mixed well.

When you see bubbles, add milk mix and boil for 2-3mins or until bubbles form.

Finally add sugar mix strain and serve hot.

Sip away your orange tea right away :) :)

Suggestions

Peel the orange skin and sun dry for 1-2 days, preserve this in an airtight container.

Use and when required.

Red Garlic Chutney

Ingredients

Garlic 10-12 peeled
Red chilly 8
Tamarind paste 1/2 tsp
Chana dhal 1 tsp
Cumin seeds 1/2 tsp
turmeric a pinch
salt to taste

sugar 1/2 tsp

oil 1 tsp

Method

soak red chillies, tamarind, garlic in little water for 15 min
in a pan heat oil fry cumin seeds and chana dhal once dhal turns slight brown  add this to soaked things.
Set aside the mixture with dal for 5mins
Now add turmeric salt and sugar and grind everything  to chutney.
This chutney can be served with idly and dosa.

Poha In Curd

Nothing less than the curd rice, taste this simple yet tasty poha in curd.

Ingredients

Poha 1 cup

Curd 1 cup

Green chilly 2 (finely chopped)

Golden Raisins 10-15

Cashew 3-4

Coriander leaves few

Salt as per taste

Oil 2 tsp

Mustard 1/2 tsp

Chana dal 1 tsp

Urad dal 1 tsp

Curry leaves few

Method

Soak the Poha in water for 5-7 min. Check to make sure that the Poha has turned a bit soft but not too soft (do not soak Poha in water more than 7 min). Drain the water from the vessel,  squeeze out all water from the Poha.
Add Curd, Green chillies, Coriander leaves and Salt to the wet Poha. Mix well with hand or spoon. If needed add additional curd to these contents.
Heat a frying pan, pour oil, add Raisins and Cashew nuts. Fry until the nuts turn golden brown. Use a spoon to transfer the Raisins and Cashews to the Curd-Poha. Leave the oil in frying pan. Add Mustard seeds once it splutters add Chana dal, Urad dal and Curry leaves and fry until Dals turn golden brown. Add this tempering to Curd-Poha. Now the Poha is ready to be served.

Serve Poha in Curd immediately.

Oats Vegetable Dosa

Ingredients

Oats powdered 1 cup

Sooji 1 cup

Onion 1 (grated)

Carrot 1 (grated)

Cabbage 1/2 cup (shredded)

Ginger 1 tsp (grated)

Salt as per taste

Pepper powder 1/2 tsp

Cumin powder 1/2 tsp

Green chilly 1

Coriander leaves few

Method

In a bowl mix oats powder, sooji and salt mix to a semi watery batter.

Add all the other ingredients and mix well.

Heat a pan pour a ladle of batter and spread in circular motion and cook on both the sides until golden brown and serve hot Oats Vegetable dosa with any chutney or pickle of your choice.

Tomato Masala Pickle

I have already prepared tomato pickle here and instant tomato pickle here. Both were delicious in its own way. Got hold of this Tomato Masala Pickle and it was truly lip smacking and an ideal side dish with idly and dosa.

Ingredients

Tomato 1 kg(Ripe)

Tamaarind paste 1 tsp

Hing 1/2 tsp

Red chilly powder 3 tsp

Turmeric 1/2 tsp

Sesame seeds 1 tsp

Mustard 2 tsp

Methi seeds 2 tsp

Oil 2 tsp

Salt as per taste

Curry leaves

Method

Wash wipe and chop tomato finely and keep aside.

Separately dry roast sesame, mustard and methi seeds for 2mins or until aromatic, cool and grind to fine powder adding red chilly powder, turmeric and hing.

Heat oil add mustard when it spluters add curry leaves and tomato and mix.

Cook on simmer until tomato thickens and becomes like a mass, now add the tamarind paste, ground powder and salt. Mix well and cook for another 4-5 mins.

Cool the pickle, and transfer to an airtight container. This pickle can be stored upto 2 months be refrigerating.

Serve your delicious tomato masala pickle with dosa, idly or with rice.

Lasuni Bhendi

Ingredients

Lady's finger 10-12

Garlic pods 7-8

Oil 2 tsp

Mustard 1/2 tsp

Chana dal and urad dal 1/2 tsp each

Salt as per taste

Method

Heat oil add mustard once it splutters add the dhals when they change colour to slight brown add garlic and lady's finger and saute until lady's finger is done.

Before serving add salt and mix well.

Herbal Green Tea

Do try this amazing healthy green tea sometime.

Ingredients

Green tea bag 1

Cinnamon 1 tsp

Lime juice 1 tsp

Honey 1 tsp

Method

Boil water add powdered cinnamon and let it boil for 2 mins.

Transfer the water to a cup, add the tea bag, lime juice and honey and mix well.

Dip the tea bag 4-5 times and remove and enjoy your herbal green tea.

Orange Sooji Halwa

This is a yummy halwa and a totally different taste than the usual sooji halwa, It is the orange which does all the magic, go ahead and try this tasty halwa.

Ingredients

Fresh Orange Juice 1 cup

Orange Slices 1/2 cup

Sooji 1 cup

Almonds and raisins few(Finely chopped)

Ghee 1 tsp

Sugar 3 tsp

Cardamom powder 1/2 tsp

Method

Dry roast the sooji until aromatic and color changes to slight brown. Keep aside.

Squeeze out the juice from orange, transfer to a bowl add a glass of water and allow to boil.

When the orange water starts to boil add ghee, sugar almond, raisins and orange slices and stir until sugar melts, finally add the roasted sooji and mix well without any lumps.

Transfer to a ghee applied bowl and serve either hot or cold.

Paneer Potato Bonda

Ingredients

For Bonda Stuffing

Raisins 10-12

Potato 1 cup (Boiled, peeled and mashed)

Paneer 1 cup (Cut into medium size)

Red chilly powder 1 tsp

Pepper powder 1/2 tsp

Cumin powder 1/2 tsp

Garam masala 1/2 tsp

Coriander leaves few

Lime juice 1 tsp

Salt as per taste

Oil for deep frying

For the Batter

Besan 2 tsp

Rice flour 2 tsp

Red chilly powder 1 tsp

Ginger garlic paste 1 tsp

Salt as per taste

Method

Heat 2 tsp oil add raisins, boiled peeled and mashed potato, all the powders salt and mix well, now add the paneer and mix everything, take off from flame and add lime juice and coriander leaves mix and allow to cool, make small balls and set aside. This is the stuffing for the bonda.

Prepare a running batter of all the ingredients given for the batter. Dip the prepared potato paneer stuffing in the batter and deep fry in medium hot oil until golden brown and serve hot.

Enjoy Paneer potato bonda as a tea time snack

Suggestions

You can add more paneer if required.

Cashew can also be added, while preparing the stuffing.

 

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

 

Tomato Chutney ~ My Way

Ingredients

Tomato 5-6

Mustard 1/2 tsp

Cumin seeds 1/2 tsp

Oil 1 tsp

Red chilly powder 1 tsp

Salt as per taste

Turmeric 1/2 tsp

Method

Wash and chop tomato finely and set aside.

Heat oil add mustard when it spultters add cumin seeds and tomato and stir until tomato softens.

Now add salt, turmeric and red chilly powder and mix well for another 4-5 mins

You can cool and grind it to fine paste or serve it without grinding also.

Utterly Buttery Delicious Cup Corn

Ingredients

Sweet corn 1 cup

Butter 2 tsp

Chilli powder 1 tsp

Chaat masala 1/2 tsp

Salt as per taste

Lime Juice 1 tsp

Method

Boil sweet corn with little salt and drain the water.

In a bowl mix all the ingredients and set aside for 5mins, now add the boiled corn, melted butter mix well and serve hot.

Babycorn Crispies

Ingredients

Babycorn 7-8

Corn flour 3 tsp

Rice flour 3 tsp

Ginger garlic paste 1 tsp

Salt as per taste

Red chilly powder 1 tsp

Garam masala 1/2 tsp

Curd 1/2 cup

Turmeric 1/2 tsp

Oil 2 tsp

Method

In a bowl whish curd, except oil and babycorn mix rest of the ingredients to make a running batter.

Wash and chop babycorn into 1 inch size and marinate in the batter for 30mins.

Shallow fry the babycorn on a medium hot tava drizzling oil around.

Cook until babycorn turns golden brown on all the sides and serve hot with any sauce of your choice.

Beetroot Anar Raita

Ingredients

Beetroot 1

Pomegranate 1 cup

Curd 1/2 cup

Chaat masala

Salt as per taste

Lime juice 1/2 tsp

Method

Pressure cook beetroot for a whistle or until cooked but not mushy.

Peel the outer skin and chop into small pieces.

In a mixing bowl add all the ingredients and mix once, then add beetroot pieces and mix evenly.

Serve your beetroot anar raita  as an accompaniment with any spicy pulao or as it is.

Besan Tikki

Ingredients

Besan 1 cup

Onion 2(finely chopped)

Coriander leaves few

Curry leaves few

Chaat masala 1/4 tsp

Salt as per taste

Oil 1 tsp

Green chilly 1( finely chopped)

Method

Except oil mix everything in a bowl adding very little water to a soft dough.

Form small tikkis from the besan mixture, heat the tava drizzle oil and shallow fry the tikkis until golden brown and serve hot ketchup.

Kela Anar Salad ~ Healthy fruit salad

Ingredients

Banana 1

Pomegranate 1 cup

Yogurt 1 cup

Salt as per taste

Chaat masala 1/2 tsp

Cumin Powder 1/2 tsp

Raisins and almond 1/4 cup

Method

Whisk yogurt in a bowl add salt and sugar and mix well.

Add pomegranate, dry fruits, banana and cumin powder and mix gently.

Sprinkle chaat masala on top and serve immediately or chill.

Suggestions

This healthy salad can be had as a raita or as a healthy salad.

Moong Paneer Dosa

Ingredients

Moong 1 cup (Yellow)

Salt to taste

For the topping

Onion 1(Finely chopped)

Coriander leaves few

Carrot 3-4 tsp (Grated)

Babycorn sliced 1-2

Salt as per taste

Paneer grated 4-5 tsp

Chaat masala

Green Chilly 1 finely chopped

Method

Wash and soak moong dhal for 2-3 hours and grind to fine batter and transfer to a bowl, add salt and mix well.

In a mixing bowl add all the ingredients mentioned for topping except chaat masala.

Heat a non stick pan, pour the moong dhal mixture in circular motion, now spread the paneer mixture and sprinkle some chaat masala on top.

Cook for 3-4 mins or until done.

Serve hot Moong Paneer Dosa

Suggestions

You can add any toppings of your choice like tomato,bell pepper and so on.

Green chilly can be avoided while giving to kids.

Uppu Saaru Palya ~ Another simple delicacy from karnataka

Uppu Saaru or Sappe Saaru is famous in Karnataka, especially in the rural area. Uppu Saaru with palya is a perfect dish on a rainy day or when the weather is cold outside, you can have this and feel warm. Mixture of vegetables, grains and greens are cooked in water and then the water is spiced with adding masala and the cooked vegetables are used as a side dish after seasoning.

Ingredients

Whole Moong(green) 1/2 cup

Toor dhal 1/2 cup

Green chillies 4

Cumin Seeds 1/2 tsp

Black peppercorn 3

Garlic 4

Onion 1

Coriander leaves 1/2 bunch

Fresh/frozen coconut 2 tsp

Tamarind extract 1/2 tsp

Jaggery 1/2 tsp

Mustard 1/4 tsp

Curry leaves 5-6

Oil 1/2 tsp

Salt as per taste

Method

Pressure cook the dal and  moong with chillies and salt and drain the stock to the another bowl and remove the chillies. except oil and salt,grind all the ingredients above with 1tbsp of cooked dal ,moong mixture and chillies into a fine paste.mix this paste to the drained stock in a vessel and allow to boil for 5mins,dont over boil,if required add salt. Give normal tadka of mustard and curry leaves to moong and dal mixture but don’t put tadka for saaru. Serve Uppu saaru palya with rice.

                                                                                                                                                     

Simple South Indian Breakfast Thali

A typical South Indian breakfast will include Idly, Dosa, Pongal, Variety Chutneys, Sambhar and a sweet and vada, however i have prepared a mini South Indian Breakfast Thali here which includes Coconut Chutney, Green Chutney, Idli, Mini Medu Vada, Brinjal Sambhar and Pongal

Coconut Chutney : Ingredients : Fresh coconut 1 cup ~  1/2 cup Roasted Chana ~ 2 green chilly~ Salt as per taste~ 1 tsp oil ~ 1/2 tsp Mustard ~ Few curry leaves

Method : Grind to fine paste coconut, roasted chana, green chilly and salt with little water. Season with mustard and curry leaves.

Green Chutney : Ingredients : Coriander leaves 1 cup ~ 2 green chilly ~ 3 Garlic pods ~ 3 tsp Curd ~ salt to taste.

Method : Grind everything to fine paste.

Idly : Ingredients : 3 cup rice(Normal variety) ~ Urad dhal 1 cup ~ Poha a handful ~ salt as per taste.

Method : Wash clean and soak rice, poha and urad dhal overnight in water, drain add grind to fine batter adding water little by little. Add salt and set aside for 4-5 hours to ferment.

Apply a drop of oil on the idly plates pour the prepard batter and steam cook for 1-12 mins or until done.

Mini Medu Vada : Ingredients : Urad Dhal 1 cup ~ 2 green chilly ~ 1 tsp fresh grated ginger ~ Few curry leaves ~ 3-4 Black peppercorn~ 1 tsp finely chopped coconut pieces ~ Salt as per taste ~ Oil for deep frying.

Method : Clean, wash and soak the urad dhal for 2-3 hours, drain add peppercorns, curry leaves, green chilly, ginger and blend to smooth batter adding little water and transfer the batter to a mixing bowl. Add 1 tsp oil and salt as per taste and mix well.

In a hollow spoon take the batter and gently drop into the medium hot oil and deep fry until it turns golden brown in colour.

For the traditional Medu Vada. wet your fingers take some batter and make a hole in the centre and gently slip into the medium hot oil and deep fry until golden brown.

Kindly click on the words Brinjal Sambhar and Pongal below for the recipe.

Brinjal Sambhar

Pongal

Enjoy your Simple South Indian Breakfast Thali and have a lovely breakfast :)

Lentil Veg Soup

Ingredients

Moong dal 1/2 cup (yellow)

Broccoli 1/2 cup(roughly chopped)

Carrot, French Beans 1 cup (finely chopped)

Capsicum 1/2 cup(finely chopped, i have used green capsicum)

Pepper powder 1 tsp

Salt as per taste

Oil 1/2 tsp

Method

Wash and pressure cook moong dhal for 2 whistles or until cooked, Cool and grind to smooth puree.

Heat oil and saute the vegetables on high flame, as the vegetables need to be crisp and not soft.

 Simmer the heat add the dhal puree and adjust the consistency according to your preference adding more or less water.

Add salt, pepper powder and boil for 3-4 mins.

Serve Hot Lentil Veg Soup with oregano or pepper powder sprinkled on top.

Suggestions

1/2 tsp lemon juice can also be added to the soup before serving.

Mango Oats Smoothie

Ingredients

Mango 1 ( I used Alphons)

Milk 1 cup

Vanilla Icecream 1/2 cup

Oats powder 4 tsp

Pista and Almonds finely chopped, 1/2 cup

Method

Remove the outer skin of the mango, except nuts blend rest of the ingredients to smoothie consisteny

That is slightly thick.

Add nuts to the glass pour little smoothie add some nuts and smoothie and finally garnish with the remaining nuts and serve Mango Oats Smoothie chilled.

Relax on a sofa and enjoy your smoothie with your favourite movie.

Suggestions

You can add any nuts of your choice.

I have added nuts in beginning and in between to get the crunchy feeling while having my smoothie, however if you dont wish to have like that, you can simply add at the end.

Palak with Mixed Dhal Sambhar

This is a simple sambhar loaded with nutrients and also tasty. There is no process of grinding for this sambhar and requires less time for preparing.

Ingredients

Palak 1 bunch

Whole Green Gram(Green Moong) 1/2 cup

Masoor dal 1/2 cup

Black chickpeas 1/2 cup

Onion 1(roughly chopped)

Tomato 1(Roughly chopped)

Sambhar Powder 3 tsp

Salt as per taste

Oil 1 tsp

Mustard 1/2 tsp

Hing 1/4 tsp

Cumin Seeds 1/2 tsp

Turmeric 1/2 tsp

Method

Soak green gram dhal and black chickpeas overnight and drain the water.

Wash and chop palak roughly.

Boil 3 cups of water in a pressure cooker, when it starts to boil

 Add palak, masoor dhal, black chickpeas, green gram, salt sambhar powder, onion, tomato and turmeric, mix well and pressure cook for 2 whistles.

Heat oil in a pan add mustard when it stops spluttering add cumin seeds and hing and pour this to the sambhar and mix well.

Thats it your done, your yummy and tasty Palak With Mixed Dhal Sambhar is ready to have with a cup of rice and ghee on top.

Broccoli Oats Soup ~ Healthy and Tasty

Ingredients

Broccoli 2 cups (Roughly chopped)

Onion 1(finely chopped)

Garlic pods 2

Oats Powder 4 tsp

Butter 1 tsp

Salt as per taste

Pepper powder 2 tsp

Method

Chop the broccoli finely and immerse in warm water with a pinch of salt for 30mins and drain the water.

Heat butter in a pan saute onions, when they turn transparent add garllic and broccoli and fry for 2mins.

Add 2 cups of wate and pressure cook for a whistle.

Open cool and blend to smooth puree.

Boil the soup on low flame add salt, oats powder and pepper powder, mix well.

Boil for 2 mins and serve hot.

Suggestions

You can garnish with grated cheese and oregano also.

Fried bread crumbs can also be added to the soup.

Roast oats in a pan without adding oil, cool and grind to fine powder, this is your oats powder.

Pulingari ~ Tamilnadu's Tasty Sambhar

Ingredients

Tender Drumstick 1

French Beans 3-4

Tamarind Paste 2 tsp

Turmeric 1/2 tsp

Hing 1/4 tsp

Curry leaves few

Salt as per taste

Mustard 1/2 tsp

Oil 1 tsp

To grind

Methi seeds 1/4 tsp

Red dry chilly 3

Fresh coconut 3 tsp

Method

In a pan separately roast methi seeds and dry chilly for 3mins or until aromatic and colour changes to ligt brown, cool and grind with coconut and little water to fine paste.

Wash and chop the vegetables to 1 inch size and pressure cook with tamarind paste, turmeric salt and water.

When vegetables are cooked add the ground paste and cook on simmer for 4-5 mins or until aromatic.

Temper with mustard, curry leaves and hing and pour over the sambhar and mix well.

Serve hot Pulingari with rice and ghee and papad.

Suggestions

Vegetables like white pumpkin, brinjal, ladies finger and arvi can also be added to Pulingari.

Shallots Garlic Sambhar ~ Spicy Tasty Sambhar

Ingredients

Shallots/Baby Onions 10-15

Garlic 7-8 pods

Oil 2 tsp

Tamarind Paste 1 tsp

Salt as per taste

Mustard 1/2 tsp

Urad dhal 1/2 tsp

Hing 1/2 tsp

Curry leaves few

Grind to fine paste

Dry red chilly 3

Cumin Seeds 1/2 tsp

Black peppercorn 3

Coriander seeds 1 tsp

Methi seeds 1 tsp

Fresh coconut 2 tsp (grated)

Method

Heat a tsp oil and except coconut fry all the ingredients mentioned for grinding for 3-4 mins or until aromatic and colour changes to slight brown.

Cool and grind to fine paste adding coconut and little water.

Heat oil add mustard, urad dhal when dhal changes colour to slight brown add hing, curry leaves,

garlic and saute until garlic is half done, now add the shallots and fry until soft.

Add the ground paste, tamarind paste, salt and a glass of water, boil for 5-6mins.

Serve hot Shallots Garlic Sambhar with rice and a dollop of ghee.

Veg Makkanwala ~ Utterly Butterly Delicious

Ingredients

Mixed Vegetables 2 cup

Onion 1 (Thinly sliced)

Fresh ginger 1 inch

Garlic 2-3 pods

Tomatoes 2(Finely chopped)

Red chilly powder 1 tsp

Garam Masala 1/4 tsp

Fresh Cream 3 tsp

Butter 2 tsp

Milk 1/2 cup

Cumin Seeds 1/2 tsp

Kasuri Methi 1 tsp

Turmeric 1/4 tsp

Salt as per taste

Sugar a pinch

Method

Steam the vegetables & keep.

Heat butter and temper cumin seeds

Add onions & fry till glossy.

Add ginger & garlic.

Fry lightly & add chopped tomatoes.

Cook till they become pulpy.

Add spices and vegetables.

Mix well & add just enough milk to blend everything.

Add kasuri methi,salt , sugar & simmer.

Just before removing, add cream & mix well.

Remove & garnish with coriander leaves

Suggestions

Vegetables like potato, carrot, french beans, babycorn, cauliflower and green peas are used in the above recipe, however you can also add broccoli.

Sago Halwa

Ingredients

Sago 1 cup

Sugar 1/2 cup

Ghee 2 tsp

Cashew and Raisins 3-4

Cardamom Powder 1/4 tsp

Method

Soak sago in water and drain the water and set aside for 1hr.

Heat ghee fry dry fruits, add sago and fry until it softens, finally add sugar and mix.

Before taking off from flame add cardamom powder mix and serve immediately.