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.

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.

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.

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.

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.

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.

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.