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.

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.

Jeera Rice-Rice with cumin seeds

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.

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.