Sunday, July 29, 2012

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.

Monday, July 23, 2012

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.




Friday, July 20, 2012

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.

Wednesday, July 18, 2012

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.

Tuesday, July 17, 2012

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'
 

Monday, July 16, 2012

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.

Sunday, July 15, 2012

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.

Friday, July 13, 2012

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.

Wednesday, July 11, 2012

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.

Monday, July 9, 2012

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.
                                                                                                                                                     



Friday, July 6, 2012

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.

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

Thursday, July 5, 2012

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)
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.




Wednesday, July 4, 2012

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.



Tuesday, July 3, 2012

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.


Monday, July 2, 2012

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.