Friday, 6 December 2013

Mooli-Methi Fry-radish and fenugreek leaves stir fry

Winter is the time for some fresh green seasonal vegetables like radish.This recipe is a combination of radish and fenugreek(methi) leaves which is nutritious as both are great sources of some essential vitamins and minerals.

Ingredients:
Radish-4,medium sized;finely chopped
Methi leaves-2 bundles
Onion-1,small;finely chopped
Dry red chillies-2,broken
Garlic-5-6 cloves,crushed
Mustard seeds-1/4 teaspoon
Fenugreek(methi) seeds-a pinch
Turmeric powder-1/4 teaspoon
Salt to taste
Oil-2 teaspoons

Method:
-Make sure you wash the methi leaves in running water 2-3 times to remove the dirt and then finely chop the leaves.
-Peel the radish and finely chop them.
-Heat oil in a pan and add mustard seeds,methi seeds,dry red chillies and let it splutter.
-Now add finely chopped onions and saute for 2-3 minutes and then add the crushed garlic.
-Add chopped radish and mix well and let it cook for 3-4 minutes on medium flame.
-Add chopped methi leaves  and mix well again and cover the lid and cook on low flame for 3-4 minutes or till the radish is cooked.
-Serve hot with rice or chapati.

My Notes:You can also use the radish leaves along with methi leaves to make the dish more healthy.



Wednesday, 23 October 2013

Oats and Chicken Keema Cutlet-Oats and minced chicken

Keema cutlet is a favorite with kids.I always prefer chicken keema over mutton.To make this recipe a little more healthier I have added oats instead of corn-flour for binding.This combination tastes great.Do give it a try and don't forget to write your feedback :).

Ingredients:
Chicken Keeme-250 grams
Oats-14 cups
Ginger-1 small piece
Garlic-6-7 cloves
Onion-5-6 teaspoons,finely chopped
Green chillies-2
Green coriander leaves-3 teaspoon,finely chopped
Salt to taste
Oil to shallow fry

Method: 
-Mix all the above ingredients except oil in a big bowl and let this mixture rest for 15-20 minutes.
-Heat a little oil in a pan and take small portion of  keema  mixture from the bowl and flatten it with your hands and gently put it on the pan.
-Cook  the cutlets on low to medium flame till both sides look golden brown.
-Serve hot with green chutney.

Monday, 7 October 2013

Mushroom Korma-Fresh mushrooms in a creamy gravy

This recipe of mushroom is cooked in a rich gravy of milk and cashew nut paste.Try it out and I'm sure you will love it.

Ingredients:
Button mushrooms-1 pack,fresh/250 grams
Onions-2 teaspoons,finely chopped
Green cardamom-2
Black cardamom-1
Shah jeera- a pinch
Milk-2 cups
Cashew nut paste-2 tablespoons
Yogurt-2 teaspoons
Garam masala powder-1/4 teaspoon
White pepper powder-1/4 teaspoon
Green cardamom powder-1/4 teaspoon
Turmeric powder-1/4 powder
Water-3 tablespoons
Salt to taste
Oil-2 tablespoons

Method:
-Wash the mushrooms properly and cut them into 4 pieces each.
-Heat oil in a pan and add the cardamoms,shah jeera and  finely chopped onions and saute for 1-2 minutes.
-Now add the diced mushrooms and saute for another 3 minutes.
-Add 2 cups of milk and salt and let the mushrooms cook for 3-4 minutes.
-Now add the cashew nut paste and mix it well in the gravy.
-Let the mushrooms simmer in the gravy for sometime.
-Take a bowl and add the garam masala,green cardamom powder,turmeric and white pepper and add water to make a paste.Make sure there are no lumps formed.
-Add this masala to the gravy and stir well.
-When the gravy has thickened a bit add 2 teaspoons of yogurt and mix well again.
Serve hot with vegetable pulao and salad.


Pineapple-Cheese Sandwich

sandwiches are easy to make and are great for snacks or breakfast.I prefer brown bread or multigrain bread over white bread.There are several ways to make sandwiches and today's recipe is a quick to make and healthy one.

Ingredients:
Brown bread slices-6
Cheese slices-3
Pineapple slices-3
Mayonnaise-2 tablespoons
Tomato ketchup-3 teaspoons


Method:
-Cut the sides of each bread slice.
-Take a bowl and mix mayonnaise and tomato ketchup together.
-Now spread the mayonnaise evenly on each slice of bread.
-Place a cheese slice and a slice of pineapple and cover it with another bread slice.
-Serve with fresh fruit juice.

Monday, 23 September 2013

Potato-Peas Salad

Potato and white peas salad is filling and is also healthy.I have added chopped onions but you can skip that if you want to have this salad during fasts.This is another quick and easy to make recipe and can be served to kids as an after-school snack.

Ingredients:
Dried White peas-1/2 cup,soaked and boiled
Green peas- 3 table spoons,boiled
Potatoes-2 small,boiled and peeled and diced
Cucumber-3 tablespoons,finely chopped
Onion-3 teaspoons,finely chopped(Optional)
Green chilli-1,finely chopped
Lime juice-2 teaspoons
Fresh coriander leaves-3 teaspoons,finely chopped
Tomato-1 small sized,finely chopped
Rock salt-a pinch
Salt to taste
Chaat masala-1 teaspoon
Aamchur powder-1/2 teaspoon
Sev bhujia-2 teaspoons
Hung yogurt-1 tablespoon
Roasted cumin powder-1/2 teaspoon

Method:
-Soak the dries white-peas in water for 6-8 hours and pressure cook the soaked peas in 3 cups of water with a little salt for 3 whistles.
-Wash and boil the potatoes for 3 whistles.Cool it and peel and dice the potatoes into small cubes.
-Take a bowl and  add all the above ingredients gently and serve immediately.

Saturday, 21 September 2013

Palak Paneer-Cottage cheese in spinach gravy

Spinach is rich in iron and is also a good source of antioxidant while paneer is packed with protein.I have tried to make this recipe as healthy as possible(i.e without adding too much butter or ghee).

Ingredients:
Spinach leaves-3 cups
Paneer cubes-500 grams
Onion-1 medium sized,finely chopped
Tomato-1 big sized,finely chopped
Garlic-8-9 cloves,finely chopped
Ginger-1 small piece
Green chilli-1
Red chilli powder-1 teaspoon
Kasuri methi -1 teaspoon
Cumin seeds-1 teaspoon
Garam masala-1/2 teaspoon
Bay leaves-1
Cinnamon stick-1
Salt to taste
Oil-3 teaspoons

Method: 
For the Spinach Puree:
-Heat 4 cups of water in a pan and add a little salt to it.When the water starts to boil,turn off the flame and add the spinach leaves and kep the pan pan covered for 3-4 minutes.
-Drain the hot water and add ice cold water to the pan and take the spinach leaves out.
-Take a mixer jar and add the blanched spinach leaves,green chilli,ginger,2 garlic cloves and blend to make a fine puree.

For the Gravy:
-Cut the paneer into medium sized cubes and fry them in 1 teaspoon oil for 4-5 minutes.
-Take another pan and add 2 teaspoons of oil and let the cumin seeds crackle.
-Add finely chopped onions and fry till it becomes golden brown.
-Now add the bay leaf,cinnamon stick and diced tomatoes and cook for 3 minutes.
-Add garam masala,salt,red chilli powder and chopped garlic and mix well.
-Now add the spinach puree and mix and cook for another 3-4 minutes and then add the fried paneer cubes.You can also add a little water if the gravy is too thick.
-Let it simmer on low flame for another 3-4 minutes.
-Finally add crushed kasuri methi.
-Serve hot with whole wheat kulcha.







Walnut-Pudina Chutney-Walnuts and mint leaves dip

Walnuts have amazing health benefits.They are a good source of omega-3 fatty acids and antioxidants which are great for the body.Mint leaves  too have numerous health benefits.They are packed with phytonutrients and antioxidants.The combination of mint leaves and walnuts along with garlic makes this dip/chutney super healthy.You can use this dip as a spread on breads and chapatis or simply enjoy it with your meals.

Ingredients:
Mint leaves-1 cup
Walnuts-1/2 cup
Lime juice-2 teaspoons
Garlic-4-5 cloves,chopped
Green chilli-1,finely chopped
Oil- 1 teaspoon
Salt to taste

Method:
-Heat oil in a pan and add the garlic cloves and the green chilli and fry for 2-3 minutes.
-Now add the walnuts and fry for another 2-3 minutes.Let it cool.
-Take a mixer jar and add the roasted walnuts,mint leaves,salt and lime juice and blend to make a smooth paste.

Friday, 20 September 2013

Tawa fried paneer-Cottage cheese marinated and shallow fried

This recipe of paneer is quick and easy to make.You can marinate the paneer with the chutney and spices and store them in the refrigerator.Paneer is healthy and a good source of protein for vegetarians.

Ingredients:
Paneer/Cottage cheese-500 grams
Green Chutney-See the recipe Here, 3 teaspoons
Aamchur powder(dried mango powder)-2 teaspoons
Lime juice-3 teaspoons
Chilli powder-1 teaspoon
Garam masala powder-1/2 teaspoons
Salt to taste
Black pepper powder-1/2 teaspoons
Oil-2 teaspoons, to shallow fry

Method:
-Cut the paneer into thick slices and keep aside.
-Take a bowl and mix all the above ingredients except oil and add the paneer slices to the bowl.
-Gently coat the paneer slices with the chutney and masala.
-Keep this marinade for 2-3 hours in the fridge.
-Heat a non-stick tawa(pan) and add the oil and shallow fry the paneer slices on both sides.
-Serve hot.

Spinach Chapatis with Multigrain Flour

I have already written some posts about the goodness of multigrains like whole wheat,bajra,jowar and oats.I have also added pureed spinach in the paratha to make it more nutritious.

Ingredients:
Spinach leaves-2 cups,finely chopped
Ginger-1 small piece
Garlic-5 cloves
Gram flour-1/4 cups
Oats-1/4 cups
Bajra flour-1/4 cups
Jowar flour-1/4 cups
Whole wheat flour-1/4 cups
Green chilli-2
Salt to taste
Ghee(optional)- 2 teaspoons
Warm water-as needed to make the dough

Method:
-Add the spinach leaves,ginger,garlic and green chilli in a mixer and blend to make a puree.
-Take a vessel and mix all the multigrain flours together along with 1.5 teaspoons of salt and the spinach puree.
-Slowly add a little warm water to make a dough.Knead the dough well.The dough will be a little stiff.
-Keep this dough covered for 15-20 minutes.
-Take a small portions of the dough and dust a little wheat flour on the balls and flatten to make chapatis.
-Heat flat pan really well and add the chapatis and cook till both sides are done well.
-Smear a little ghee on the hot rotis if you like and serve with yogurt, green chutney,pickle,salad and some healthy curry to make a complete meal

Wednesday, 18 September 2013

Pasta Salad-A healthy salad with yogurt dressing

Pasta can be cooked in many ways but I like to make a simple salad with boiled pasta,chickpeas,cucumber and some fresh herbs.It's healthy,tasty and also takes less time to make as you can pre-boil the pastas,chickpeas and cut the cucumber and tomatoes and store them in a zip-lock pouch in the refrigerator.

Ingredients:
Boiled pasta(any shape)-1 cup
Boiled chickpeas-1/4 cups
Cucumber-1/2,finely chopped
Boiled baby potatoes-3-4,cut into halves
Tomatoes-1,finely chopped
For the Dressing:
Hung yogurt-2 tablespoons
Lome juice-3 teaspoons
Coriander leaves-3 teaspoons,finely chopped
Cumin seeds-2 teaspoons,dry roasted and crushed
Salt to taste
Chilli powder-1/4 teaspoons
Green chilli(optional) -1,finely chopped
Black pepper-3-4,crushed

Method: 
-Mix the pasta along with all the above ingredients and keep aside.
-Take another bowl and mix all the ingredients for dressing together and stir it with a spoon.
-Now add the dressing to the pasta mix and gently mix again and serve immediately.

My Notes: You can also add boiled and shredded chicken pieces to this salad.



Wednesday, 28 August 2013

Lobia Cutlet-Shallow fried Black Eyed Peas

Black eyed peas or Lobia are a good source of protein and there are many recipes that can be made using lobia.The cutlet recipe that I'm going to share today is very healthy and nutritious and if your child is a fussy eater,you can make this for him.
I have shallow fried the cutlets instead of deep frying them and have added some spices to enhance the taste of the cutlets.Give this recipe a try and I'm sure you won't be disappointed!

Ingredients:
White Lobia-2 cups,soaked for 6-8 hours
Ginger-1 small piece
Garlic-5-6 cloves
Green chilli-2
Onion-1 small
Coriander leaves-4 teaspoons
Black pepper powder-1 teaspoon
Salt to taste
Red chilli powder-2 teaspoons
Aamchoor powder(Dried mango powder) -2 teaspoons
Garam masala powder-1 teaspoon
Oil-1 teaspoon for each cutlet

Method:
-Soak the white lobia in water for 6-8 hours.
-Take a pressure cooker and add 4-5 cups of water and add 1 teaspoon of salt to it.
-Put the soaked lobia in the cooker and pressure cook for 3-4 whistles.
-Take a mixer jar and add the chopped green chillies,garlic,ginger and coriander leaves and grind to make a paste.Keep this paste aside.
-Now in the same mixer jar add the boiled and cooled lobia along with a 1/2 teaspoon of salt and grind  it.Do not add any water.
-Take the lobia paste and mix it with the ginger-garlic-chilli paste.
-Add all the other spices and mix them properly and take small portions of the paste and make small balls and flatten it with your hands.
-Heat oil in a pan and gently place the cutlets on the pan and cook on low flame till both sides are properly done.
-Serve hot with spicy chutney or use it as a patty for burger.

Friday, 12 July 2013

Whole Wheat Garlic Bread

This is yet another easy recipe I have used whole wheat bread instead of white bread and used freshly crushed garlic in place of garlic powder.The used for the recipe is also olive oil and not butter.

Ingredients:
Whole wheat bread- 6-7 slices
Garlic cloves-4-5 ,peeled and crushed
Olive oil-2 teaspoons for each slice
Pizza seasoning-3 teaspoons

Method:
-Cut the sides of the bread and again cut the bread into the desired shape using a knife.You can cut it into triangles,squares,rectangles or even circles.
-Rub the crushed garlic on both sides of the cut bread pieces.
-Heat a flat pan and toast the bread pieces and add little olive oil to each side.
-Let the bread toast till they look slight golden brown.
-Sprinkle  some pizza seasoning on top.

Wednesday, 10 July 2013

Mixed Vegetable Stir Fry-Low Oil Cooking

This is a very healthy stir fry which is cooked in little oil and I have used lots of vegetables too.You can use all the seasonal vegetables that are available.Serve the stir fry hot with chapatis,puris or have it with rice and dal.

Ingredients:
Pumpkin-200 grams
French beans-5-6
Okra/bhindi-5-6
Potatoes-1, medium
Drumsticks-2
Carrots-1 medium
Brinjal-2,small
Oil-2 teaspoons
Garlic-6-7,crushed
Turmeric powder-1/2 teaspoon
Salt to taste
Mustard seeds-1 teaspoons
Dry red chillies-2,whole
Fenugreek seeds-6-7 seeds
Cumin seeds-1/4 teaspoons

Method:
-Wash all the vegetables and chop then into small pieces.
-Heat oil in a pan and add the mustard seeds,dry red chilli,fenugreek seeds and cumin seeds and let it splutter.
-Now add the crushed garlic and saute and add the chopped vegetables.
-Mix well and cook for 2-3 minutes on high flame stirring it in between.
-Add the salt and turmeric powder and mix well again.
-Let the vegetables cook for another 10-12 minutes on medium on low flame.Do not forget to stir them after every 2-3 minutes.
-When the vegetables are cooked well serve hot with chapatis or puris.

Wednesday, 26 June 2013

Vegetable Rava Idli- Steamed Semolina Idlis

This idli is quick and is very tasty.I have added grated carrots,beans and capsicum to make it more nutritious.
Rava idlis served with some coconut chutney and sambar is a perfect breakfast to start your day.

Ingredients:
Rava/Semolina-2 cups
Curd-1/2 cup
Water-1 cup
Carrot-1 small,grated
Beans-3-4,finely chopped
Red,green and yellow capsicum-3-4 teaspoons,finely chopped
Green chilli-1,finely chopped
Onions-1/2,finely chopped
Urad dal-2 teaspoons
Curry leaves-3-4
Mustard seeds-1/4 teaspoons
Baking soda-1/4 teaspoons
ENO(fruit salt)-1 sachet
Salt to taste
Oil-2 teaspoons

Method:
-Heat oil in a pan and add thee mustard seeds to splutter.
-Add the chopped green chillies,urad dal,curry leaves and saute.
-Now add the onions and the chopped vegetables and cook till the vegetables are cooked.
-Now add the rava and salt and mix well and cook for another 3-4 minutes.
-Let he rava cool.
-Take a bowl and add the curd and beat it well.
-Add the rava with the cooked veggies and add baking soda and water and mix well.The consistency should not be too thick or watery.
-Now add the eno and mix well again.
-Grease the idli plates with little oil and add the batter and steam for 10-12 minutes.
-Serve hot with sambar and coconut chutney.


Monday, 24 June 2013

Red Bell Pepper-Tomato-Green Mango Chutney-A healthy Dip.

This is a very easy recipe that is nutritious as well as tasty.Red bell peppers  and tomatoes are a great source of antioxidants whereas the green mangoes contain vitamin C. This dip can be served  with tacos,puris,chapatis,idlis,dosas and can also be served with rice.

Ingredients:
Reb bell peppers-2
Tomatoes-1,medium sized
Green mango-2 tablespoons,peeled and grated
Green chilli-1
Coriander leaves-2 teaspoons,finely chopped
Garlic-2-3 cloves
Turmeric powder-a pinch
Mustard seeds-1/4 teaspoons
Fresh coconut-2 teaspoons,shredded(optional)
Salt to taste
Oil-1 teaspoon

Method:
-Wash and cut the tomatoes and red bell peppers.
-Take a fry pan and heat 1 teaspoon of oil and all the mustard seeds to it.
-As the mustard seeds begin to splutter ass the diced red bell peppers and tomatoes and cook for 3-4 minutes.
-Add the garlic cloves,turmeric powder and salt and cook for another 2 minutes.The tomatoes and bell peppers should be cooked properly.Allow it to cool.
-Take a mixer jar and add the grated green mango,green chilli,coriander leaves and coconut along with the cooked tomato red bell pepper.
-Grind to make a nice smooth paste and garnish with some more chopped coriander leaves on top.


Saturday, 1 June 2013

Beetroot Thoran

Thoran is a popular dish from Kerala and is usually eaten with steamed rice.Thoran can be made with beetroots,carrots and even cabbage.The vegetables are finely grated and stir-fried  with grated coconut,mustard seeds and curry leaves.

Ingredients:
Beetroots-2 medium size,grated
Coconut-1/2 cup,shredded
Urad dal-1 teaspoon
Mustard seeds-1/4 teaspoons
Curry leaves-5-6
Small onions-2-3
Green chillis-2
garlic-2 cloves
Cumin seeds-1/4 teaspoons
coconut oil/vegetable oil-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt to taste

Method:
-In a mixer jar put the shredded coconut,green chillies,garlic,onions,cumin seeds and turmeric powder and grind to make a paste.Do not add ay water to make the paste.
-In a pan heat oil and add mustard seeds and let it splutter.Add the curry leaves,salt and the grated beetroot.
-Mix the beetroot well and let it cook on slow flame for 5-6 minutes.
-When the beetroot is properly cooked add the coconut paste and stir well again for 2-3 minutes.
-Serve hot with steamed rice,sambhar and papad.
 


Potato-Spinach Tikki

Potato tikki is one of the quickest recipes which can be made from potatoes that have been boiled the night before and refrigerated.I have added finely chopped and blanched spinach to make it a little healthy.You can serve this tikki with some cutneys/dips or use them as a filling for sandwich.

Ingredients:
Potatoes-3 medium size,boiled and peeled
Spinach leaves-1 cup,finely chopped and blanched
Garlic-2 cloves,crushed
Green chillies-1,finely chopped
Salt-to taste
Gram flour-3 teaspoons
Green coriander leaves-3 tablespoons,finely chopped
Oil-2 tablespoons

Method:
-Grate the boiled and peeled potatoes and keep them in a bowl.
-Add the finely chopped and blanched spinach leaves to the grated potato.
-Add all the above ingredients except oil and mix well.
-Wet your palms with little water and take small portions of the mixture and flatten them with your hand to make flat rounds.
-Heat oil in a flat pan and add the tikkis and let them cook until both sides are properly done.
-Cook them over low flame flipping each tikki once each side id cooked.
-Serve hot with some tasty chutneys and dips.

Tuesday, 21 May 2013

Whole Wheat Pancakes

Pancakes are usually made with all purpose flour but the whole wheat pancake is much more healthier as it has more fiber content.You can also substitute sugar with sugar-free powder or simply top it with honey.

Ingredients:
Whole wheat flour-3 cups
Salt-a pinch
Sugar-free powder-2 spoons
Cardamom powder-1/2 teaspoon
Raisins-a handful
Cashew nuts-2 teaspoons,finely chopped
Water-2.5 cups
Oil- 1 teaspoons for each pancake

For Garnishing:
Ripe bananas-1,sliced
Honey-2 teaspoons

Method:
-Take a bowl and add the whole wheat flour and all the above ingredients except water and oil and mis well with a  ladle spoon.
-Slowly add water to make a thick batter.Do not make the batter too watery.
-Heat a pan and add a teaspoon of oil and add 2 ladle spoons of the batter on the pan and gently spread it to make a small round.
-Let it cook for 2-3 minutes and then flip to the other side and cook the other side too.
-Serve it on a plate and repeat with the rest of the batter.
-Garnish with thinly sliced ripe bananas and top it with a little honey.

Mango-Strawberry Smoothie

Smoothies are packed with vitamins and are a good source of energy.This smoothie is great during the hot summers when you get lots of sweet and juicy mangoes.I have used strawberry crush but it would be even better if you use fresh strawberries.

Ingredients:
Mango pulp-1.5 cups
Strawberry crush-3 tablespoons
Thick yogurt-2 tablespoons
Milk(Low fat)-2 cups
Honey-2 tablespoons
Ice cubes-4-5

Method:
-Put all the ingredients in a mixer jar and blend to make a nice smooth paste.
-Pour in a tall glass and serve immediately.

Monday, 8 April 2013

Jeera Rice-Rice with cumin seeds

Jeera Rice
Jeera Rice (Photo credit: easycooking)
Jeera rice is a quick to make recipe recipe which can be made even with left-over rice.

Ingredients:
Rice-2 cups,cooked
Cumin seeds/jeera-2 teaspoons
Curry leaves-5-6
Onion-1/2,finely sliced
Green chilli-2,slit
Cashew nuts-4-5,broken
Salt to taste
Oil-2 teaspoons

Method:
-Heat a pan and add 2 teaspoons of oil.
-Add the cumin seeds and let it splutter.Next,add the curry leaves,slit green chillies and cashew nuts.
-Stir for 1 minute and add finely sliced onions ans cook till the onions turn golden in colour.
-Now add the rice and salt and mix well.
-Serve hot with roasted papad and dal fry.
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Sunday, 7 April 2013

Sprouts Salad-A healthy salad for summer

Green moong dal sprouts with some tomatoes,carrots and cucumber along with some boiled chanas make this salad very healthy,nutritious and equally appetizing.

Ingredients:
Green moong dal sprouts-1 cup
Bengal gram-3 tablespoons,soaked and boiled
Tomatoes-1,finely chopped
Cucumber-1/2,finely chopped
Carrot-1,peeled and grated
Onion-1/4,finely chopped
Green chilli-1,finely chopped
Lime juice-2 teaspoons
Fresh coriander leaves-3 teaspoons,finely chopped
Chaat masala- 1 teaspoon,
Rock salt-a pinch
Salt-1/4 teaspoon

Method:
-Take a large bowl and mix all the ingredients and toss well.


Spring Onion Chutney

I got this delicious recipe from a friend.She used the spring onion greens and not the bulbs.The spring onion gives the chutney a nice taste and smell too.You can use this chutney as sandwich spread or simple have it wit rice,puri or parathas.
So here goes the spring onion recipe.

Ingredients:
Spring Onion greens -2 bunches
Green mango-a small piece,peeled and finely chopped
Fresh scraped coconut-2 teaspoons
Green chilli-1 small
Salt to taste
Oil-1 teaspoon

Method:
-Finely chop the spring onion greens.

-Heat 1 teaspoon oil in a pan and add the chopped spring onions and fry it till they are slightly cooked.
-Take a mixer jar and add the fried spring onions and all the above ingredients and blend to make a nice smooth paste.

Friday, 29 March 2013

Bajra-Lauki Paratha-Indian flat bread with millets

I've already mentioned about the goodness of bajra and how important it is to include this millet in our diet.Lauki,doodhi or bottle-gourd is yet another vegetable that has many health benefits.This paratha recipe is healthy and a great way to sneek lauki in your child's paratha.

Ingredients:
Bajra flour-2 cups
Whole wheat flour- 1/2 cup
Lauki-1/2,peeled and grated
Salt-1/2 teaspoon
Ghee-1 teaspoon
Red chilli powder-1/2 teaspoon
Turmeric powder-a pinch
Hing-a generous pinch
Garam masala-1/4 teaspoon
Oil- 1 teaspoon each,for making the parathas

Method:
-Wash and peel the lauki and grate it and keep aside.
-Take a bowl and mix all the ingredients expect oil and mash well and make a soft dough and let the dough rest for 10-15 minutes.
-Take some wheat flour in a bowl and take small portions of the dough and roll them into parathas with a rolling pin.Dust some wheat flour as the paratha may become little sticky.
-Heat a flat pan and put the paratha and cook it till one side is properly done.Flip it and cook the other side.
-Smear a little oil on both sides of  the paratha.
-Repeat the above steps with the rest of the dough.
-Serve hot with raita,salad and pickle.

Thursday, 28 March 2013

Jelly and Peanut butter Biscuit Sandwich-2 minutes yummy snack

Kids love jelly and if your child is not allergic to peanuts,the peanut butter is a much healthier option than the regular margarine or butter.This recipe is a combination of a tasty jelly and peanut butter sandwiched between two marie-light biscuits or any biscuits of your choice.It's a quick and filling snack for kids.

Ingredients:
Marie biscuits-1 small pack
Jelly(any flavor)
Peanut butter

Method:
-Take two biscuits and spread jelly on one and peanut butter on the other.
-Sandwich the two biscuits and enjoy!



Tuesday, 26 March 2013

Fried Potatoes and Okra(Alu-Bhindi)

Kids love okra or bhindi and this simple and tasty recipe of alu-bhindi is just a perfect for their lunchbox.Pack this with some salads,fruits and plain chapati smeared with ghee or butter.

Ingredients:
Okra/Bhindi-10-12
Potatoes-1-2 medium size
Kalonji/Onion seeds-1/4 teaspoon
Mustard seeds-1/4 teaspoon
Dry red chilli-1
Turmeric powder-1/4 teaspoon
salt to taste
Oil-2 teaspoons

Method:
-Wash the bhindi and wipe it with a kitchen towel before cutting.Cut the bhindi into small pieces.
-Wash the potatoes and chop it into small pieces.Do not peel the potato skin.
-Heat oil in a pan and add mustard seeds and kalonji.Let it splutter.
-Add the dry red chilli and the potatoes first.
-Cook for 2-3 minutes and the add the chopped bhindi and mix well.
-Add salt and turmeric and stir well and cook till the potatoes and bhindi are done.
-Serve hot with puris ,parathas or plain chapatis.

Monday, 11 March 2013

Green Moong Dal Dosa

Green moong dal is rich in protein and this dosa recipe is yet another tasty and healthy recipe.

Ingredients: 
Green moong dal-2 cups
Dosa rice-3 cups
Green chillies-3
Ginger-1 small peice
Onion- 2,Finely chopped
Green coriander leaves-1/2 bunch,finely chopped
Salt to taste
Oil /Ghee to make the dosas 

Method:
-Soak the green moong dal and rice separately with enough water for 6-7 hours.
-Grind the moong dal with the ginger and green chillies first with little water in a mixer jar and take it out into a big and dry vessel.Next,grind the rice with little water.The consistency of the batter should not be very thin
or too thick.
-Cover the vessel and allow the batter to ferment.It usually takes 7-8 hours to ferment.
-Mix salt with the fermented batter.
-Mix the chopped green chillies and onion,coriander leaves and keep aside.
-Heat a non-stack tawa and spread some portion of the batter and make rounds like you make dosa.
-Add a teaspoon of oil around the dosa and add some chopped chilli-onion-coriander at the center.
-Once the dosa is done roll it and serve hot with spicy chutney.
-Repeat with the rest of the dough.



Potato and Drumsicks Fry

This combination of potatoes and drumsticks cooked in mustard paste makes the recipe different from the normal fries.

Ingredients:
Drumsticks-2,cut into medium pieces
Potatoes-2,cut in rounds
Mustard seed-3 teaspoons
Garlic-2 cloves
Cumin seeds-1 teaspoon
Green chilli-1
Turmeric powder-1 teaspoon
Salt to taste
Oil-2 teaspoons

Method:
-Take a pan and add 3 cups of water and add salt and turmeric powder.
-Put the cut pieces of drumsticks and potatoes into the water and allow it to boil for 4-5 minutes till the potatoes and drumsticks are half cooked.
-Strain the water and keep the half boiled veggies aside.
-Take a mixer jar and add the mustard seeds,garlic,cumin seeds and green chillies and grind to make a fine smooth paste.Add a little water if required.
-Heat a pan and add oil to it.Add some mustard seeds and let it splutter.
-Now add the mustard paste and stir it for a minute.
-Immediately add the potatoes and drumsticks and cook stirring in between.
-When the vegetables are completely cooked serve hot with rice and dal.

Wednesday, 6 March 2013

Fruit Cream-Fruits and nuts in cream

This is a healthy and delicious recipe enjoyed by kids.You can use less cream if you do not want to add too much calories.I have used sugar-free but you can substitute that with honey too.

Ingredients:
Amul cream/Malai(Homemade)-1/2 cup
Sugar free powder-2 teaspoons
Grapes-7-8
Pomegranate seeds-1/4 cups
Ripe banana-1,sliced
Apple-1 small,peeled and diced
kiwi fruit-1,diced
Plums-1,diced
Raisins-3 tablespoons
Cashewnuts-5-6
Almonds-5-6
Dried figs-2,finely chopped
Walnuts-2 teaspoons
Fresh mint leaves-3-4

Method:
-Whip the cream with a fork and add the powdered sugar and whip for about 15-20 minutes.
-Add all the fruits and dried fruits and nuts to the whipped cream.
-Garnish with fresh mint leaves on top and serve chilled!

Saturday, 23 February 2013

Paneer paratha-Cottage Cheese stuffed in Whole Wheat parathas

Yet Another Dhaba Stop
 (Photo credit: mcbridejc)
Paneer or cottage cheese is a great source of calcium and is equally loved by kids and oldies.This paratha is made with whole wheat flour and the paneer is mixed with various spices to make is tasty and delicious.

Ingredients:
Whole wheat flour(Atta)-2 cups
Water-as needed for the dough,Lukewarm
Paneer-200 grams
Salt to taste
Green chillies-1finely chopped
Onion-3 teaspoons,finely chopped
Dry mango powder(Amchur)-1 teaspoon
Coriander powder-1 teaspoon
Fresh coriander-3 teaspoons,finely chopped
Ginger-1 teaspoon,finely chopped
Oil-3 tablespoons

Method:

To Make the Dough
-Take 2 cups of atta and add 1/4 teaspoons of salt and 1 teaspoon of oil to it.Mix well.
-Add little lukewarm water and knead to make a nice soft dough.
-Cover the dough  and allow it to rest for 15-20 minutes.

For the Stuffing
-Mash the paneer with hands and add all the above ingredients except oil.

To Make Parathas
-Take enough  dough and roll it by dusting a little atta to sake a small round.
-Apply 1/2 teaspoon of oil and add the stuffing.
-Close the sides of the round with the stuffing at the centre.
-Dust some more atta on it and gently roll the stuffed dough to make a paratha.
-This paratha must not be thin.
-Heat a pan and put the paratha and cook till both sides and done well.
-Flip and add little oil on both sides and cook until you see golden brown colour on both sides of the paratha.
-Serve hot with green chutney or raita.

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Friday, 22 February 2013

Cheese-Onion Sandwich-easy breakfast recipe

Cheese-onion sandwich is my favorite recipe for a lazy day.You don't need too many recipe to make this sandwich and you can also add more than one cheese in this recipe.This sandwich tastes yum,so try it and I'm sure you won't be disappointed.I have used whole wheat bread but you can also use white bread.I have also used olive oil on the bread slices instead of butter.


Ingredients:
Brown bread/white bread-6 slices
Amul cheese cubes/slices-2
Mozzarella cheese-1/2 cup,grated
Onions-1 finely chopped
Black peppercorns-6-7,finely crushed
Olive oil-5 teaspoons

Method:
-Take 1 teaspoon of olive oil and spread on each side of the bread slice.
-Place the cheese cube and grated cheese and sprinkle a little crushed pepper.
-Add some finely chopped onions and add some more grated cheese.
-Put another slice of bread on top and put it in a sandwich maker grill it.
-Serve hot with some ketchup.

Tomato Rasam-an appetising soup

This rasam recipe is quick and is much like the tomato soup.I've added lots of crushed garlic and peppercorns and this is a good recipe for people who have cold or a stuffy nose.

Ingredients:
Tomatoes-3 medium sized
Garlic-5-6 cloves
Black peppercorns-5-6
Salt-to taste
Curry leaves-3-4
Tamarind pulp-2-3 teaspoons
Hing-a generous pinch
Mustard seeds-1/2 teaspoon
Water-2 cups
Fresh coriander leaves-2 teaspoons, finely chopped
Oil-1 teaspoon

Method:
-Wash the tomatoes and boil them.Allow the tomatoes to cool and take the skin out.
-Blend the tomatoes in a mixer jar to make a puree.
-Take a big container and add the tomato puree and tamarind pulp and mix well by adding 2 cups of water.
-Crush the peppercorns and add it to the tomato-tamarind water.
-Add salt and hing too and mix well.
-Take a pan and heat 1 teaspoon oil and add the mustard seeds.
-When the mustard seeds splutter,add the curry leaves and crushed garlic and saute for 2 minutes.
-Now add the tomato-tamarind water to the pan and allow it to boil on low heat for 4-5 minutes.
-Garnish finely chopped coriander leaves on top and serve hot with plain steamed rice or drink it as soup.

Tuesday, 29 January 2013

Hot 'n Spicy Dip-Instant Chutney

This dip is very quick to make,super healthy and tastes great with samosa,kachori, parathas ,rice and even momos.This dip stays fresh for atleast 2 days if kept in he refrigerator.Try it and i'm sure you wont be disappointed.

Ingredients:
Tomatoes-2 large
Onion-1/2 medium sized
Garlic-5-6 cloves
Ginger-1 small piece
Green chilli-1
 Red chilli-1
Green coriander leaves-3-4 teaspoons
Salt-1 teaspoon

Method:
-Wash the tomatoes and onions and chop them finely.
-Chop the coriander leaves and the green and red chilli as well.
-Wash the ginger and garlic and peel them.
-Put all the ingredients in a mixer and blend to make a nice smooth chutney.
-Serve with samosa,kachori rice,chapati,puri or momos.

Monday, 21 January 2013

Quick Chickpeas-Veggie Stir Fry

This is a quick recipe and you can even use leftover chickpeas that have been boiled to make this tasty stir fry.I have use finely chopped capsicum along with onions here,but you can also add grated carrots or any other boiled pulses along with the chickpeas.It tastes great and this stir fry can also be used to make a nutritious wrap for children.

Ingredients:
Boiled chickpeas-1 cup
Onions-1,finely sliced
Green chilli-1,finely chopped
Green capsium-1,finely chopped
Cumin seeds-1/2 teaspoon
Curry leaves-4-5
Fresh coriander leaves-2 teaspoons,finely chopped
Salt to taste
Oil-2 teaspoons

Method:
-Soak the chickpeas overnight in hot water or for 8-10 hours and boil them in a pressure cooker by adding a little salt for 3-4 whistles.
-Heat the pan and add little oil and let the cumin seeds splutter in oil.
-Now add the curry leaves and finely chopped green chillies.
-Add thinly sliced onions and fry for 3-4 minutes till the onions are a little cooked.
-Now add the capsicum and mix well and add boiled chickpeas and salt and cook till the capsicum is done.
-Garnish with finely chopped fresh green coriander.
-Serve it as a side dish or pack it in yous kid's lunch box.

Mooli Raita-Grated Radish in Spicy Yogurt

Mooli or radish has some of the essential vitamins such as vitamin C,vitamin B and some important minerals like manganese, magnesium, calcium, iron, phosphorous, copper and zinc.It contains roughage and is also an excellent detoxifier.
This mooli recipe is a combination of grated radish in spicy yogurt that has been tempered with some important spices.

Ingredients: 
White Mooli/Radish-2,peeled and grated
Yogurt-2 cups
Green chillies-1,finely chopped
Fresh coriander leaves-3 teaspoons,finely chopped
Salt to taste
Sugar-a generous pinch

For the Tempering:   
Mustard seeds-1 teaspoon
Asafoetida -1/4 teaspoon
Cumin seeds-1/4 tespoon
Curry leaves-4-5
Dry red chilli-1,broken
Oil-1 teaspoon

Method: 
-Wash the radish,peel it and grate.Squeeze the excess water out of the grated radish and keep it aside.
-Whisk  the curd properly and add salt, sugar,chopped green chillies and coriander leaves and mix well.
-Add the grated mooli to the yogurt mix and mix again.
-Heat a pan and add 1 teaspoon of oil and add the mustard and cumin seeds.When they pop add the curry leaves,broken red chilli and asafoetida.
-Immediately pour the tempering on the yogurt and mooli mix.
  

Friday, 18 January 2013

Chickpeas Pilaf-Kabuli Chana Pulao

This is a one pot meal and tastes great when served hot with raita and papad.I have added some fresh methi leaves along with the kabuli chana to make the dish more nutritious.

Ingredients:
Long grain rice/any rice-2 cups
Chickpeas-1 cup,boiled
Methi leaves-1/2 cup,finely chopped
Yogurt-1 1/2 cups
Garam masala-1 teaspoon
Salt to taste
Onions-2,finely sliced
Ginger-Garlic paste-3 table spoons
Red chilli powder-1 teaspoon
Saunf(Fennel seeds)-1 teaspoon,dry roasted and crushed
Oil-3 tablespoons
Fresh green coriander leaves-3 tablespoons

Method:
-Wash the rice properly and soak it in enough water for at least 1/2 an hour.
-Wash the methi leaves thoroughly to remove all the dirt from it.
-Soak the chickpeas over night or for 8-10 hours and cook them in a pressure cooker by adding a little salt for 3-4 whistles.
-Take 1 tablespoon of oil and heat it in a pan.Add the finely sliced onions and cook them until they become golden brown.Take out on a tissue paper and keep aside.
-Cook the rice with 4 cups of water.Let it cool.
-In the mean time,heat 2 table spoons of oil in a pan and add the ginger-garlic paste and andfry for 2-3 minutes.
-Now add the chopped methi leaves and stir for another 3 minutes till the greens are cooked.
-Add the whisked yogurt and the boiled chickpeas along with salt and red chilli powder and cook until the yogurt dries.
-Add the cooked rice now and mix well.
-Garnish with fried onions and finely chopped fresh coriander leaves.
-Serve hot with raita and papad.


Amla Chutney-Indian Gooseberry Chutney

Gooseberries are a great source of antioxidants and vitamin C.They are easily available in the market during winter.This chutney can be used as a dip as well as a masala to be added to curries and dals.Use it as a sandwich spread or with parathas to make a healthy and delicious wrap.So enjoy the goodness of amlas in your diet.

Ingredients:
Amla(Gooseberries) -8-10
Green chillies-2
Fresh coriander leaves-1 cup
Salt-1 1/2 teaspoons
Method:
-Cut the flesh of the amlas and chop them.
-Chop the green chillies and the coriander  leaves.
-Take a mixer jar and grind all the above ingredients until you get a fine smooth paste.
-Store this chutney in a glass or steel container and refrigerate it.

My Notes:
This chutney stays fresh for 2-3 days if stored in glass or steel air tight container in the refrigerator.



Carrot-Beet Soup

This soup is an excellent source of vitamin A and antioxidants.I've also added tomato and lime juice along with some crushed black pepper to make this soup even more healthy for kids.This soup is a good comfort food for kids during the cold winter.

Ingredients:
Beetroots-2
Carrots-2
Tomatoes-3,medium sized
Black pepper-2 teaspoons,crushed
Salt to taste
Water-5 cups,to boil the vegetables
Lime juice-1 teaspoon

Method:
-Take a pressure cooker and add 5 cups of water and salt to it.
-Wash and chop the vegetables and put them in the cooker for 4-5 whistles.
-Take a blender and add the cooked carrot,tomatoes and beetroots and blend to make a nice smooth puree.
-Put  a strainer on a bowl and strain the puree by mixing it well with the help of a spoon.
-Take a pan and heat the soup for 2-3 minutes and add to the serving bowl.
-Add lime juice and stir well.
-Sprinkle some freshly grounded black pepper.
-Serve hot.