Mushroom - Black eyed peas Curry

 
Ingredients:

• Mushroom – 400 g
• Black eyed peas – 100 g
• Large yellow onion (finely chopped) – 1
• Tomato (finely chopped) – 1
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Turmeric powder – ¼ Teaspoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Fennel seeds – 1 Tablespoon
• Poppy seeds – ½ Teaspoon
• Grated coconut – 1 Tablespoon
• Cinnamon (small piece), cardamom, clove – each 2
• Canola oil – 2 Tablespoons
• Mustard seeds – ¼ Teaspoon
• Curry leaf - 1
• Coriander leaves for garnishing

 Method:

• Soak black eyed peas in water for about 4-5 hours. Drain soaked water and wash it with fresh water thoroughly. Pressure cook with little amount of water and a pinch of salt and keep aside.
• In a vessel, heat one tablespoon of oil. When the oil is in medium heat add half of the chopped onion and Sauté till they are slightly soft.
• Grind sautéed onion with fennel, cinnamon, cardamom, cloves, coconut and poppy seeds.
• In another vessel heat one tablespoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another half of chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ginger and garlic paste, tomato, chili powder, coriander powder and turmeric powder. Sauté till tomato is slightly mashed.
• Add mushroom and cook until they are half done. Add cooked black eyed peas with its water.
• Add ground mixture, mix and cook till it is done.
• Garnish with coriander leaves.
• Serve warm with steamed rice or idly or dosa or roti.

Fruity Curd Rice

Ingredients:

• Basmati rice – 200 g
• Skimmed milk - 200 ml + warm extra milk
• Water – 300 ml
• Fresh curd – 100 ml
• Chopped yellow onion – ¼ cup
• Chopped green chili – 1 Tablespoon
• Grated ginger – 1 Teaspoon
• Split urad dal - 1 Teaspoon
• Curry leaf – 1
• Coriander leaves for garnishing
• Pomegranate pearls – ½ cup
• Seedless grapes – ¼ cup
• Salt as needed

 Method 1:

• Soak rice with water for 20 mins. Pressure cook rice with water and milk. Remove pressure after 20 mins. Allow the rice to cool slightly.
• Heat oil in a small pan; add mustard seeds and urad dal. When they pop up add onion, and a pinch of salt. Sauté till onion is slightly brown. Add ginger, curry leaf and green chili. Sauté for few seconds and turn off heat.
• In a large mixing bowl, add cooked rice, fresh curd and sautéed mixture. Add required amount of salt and warm extra milk (if you like the rice to be little bit watery).
• Add pomegranate pearls and grapes and chopped coriander leaves.
• Close with light lid and leave it for overnight.
• The next day curd rice will be ready to serve.

 Method 2:

• Soak rice with water for 20 mins Pressure cook rice with 400 ml of water. Remove pressure after 20 mins. Allow the rice to cool.
• Heat oil in a small pan; add mustard seeds and urad dal. When they pop up add onion, and a pinch of salt. Sauté till onion is slightly brown. Add ginger, curry leaf and green chili. Sauté for few seconds and turn off heat.
• In a large mixing bowl, add cooked rice, fresh curd (app. 300 ml and it varies according to your taste) and sautéed mixture. Add required amount of salt and mix well.
• Add pomegranate pearls and grapes and chopped coriander leaves.
• Now the curd rice is ready to serve.

 For making fresh curd: (http://mahikitchen.blogspot.com/2010/09/blog-post_15.html).

• Boil two cups of milk and allow it to cool slightly. When the milk is warm, add 3 tablespoons plain yoghurt (store bought) and close it with tight lid. Leave it for 12 hours. Make sure that don’t disturb it while it is setting. For making curd, use containers like stainless steel. We can use any milk (like homogenized, 2% or skimmed milk) for making curd. 

Vegetable Pulao

Ingredients:

• Basmati Rice – 250 g
• Mixed vegetables (carrot, beans, green peas, potato, cauliflower) - cut into 1- 1½ inch pieces or as you desire – Totally 250 g
• Paneer (cubes) - 50 g
• Chopped onion – 1 cup
• Chopped tomato – 1 cup
• Slit green chilies – 2
• Ginger and Garlic paste – 1 Tablespoon
• Red chili powder – ¼ Tablespoon
• Turmeric powder – ¼ Teaspoon
• Curry leaves – 1
• Plain yoghurt (curd) – ¼ cup
• Coriander leaves
• Oil – 2 Tablespoons
• Butter – 3 Tablespoons
• Mustard seeds – ¼ Teaspoon
• Whole garam masala (clove, cinnamon, cardamom) - few

 Method:

• Soak rice for 20 mins. Pressure cook rice with 400 ml of water. After removing the pressure, spread rice in a pan with a fork. Make sure that the cooked rice shouldn’t be broken.
• Heat oil and butter in a pressure pan. Add mustard seeds. When they pop up, add onion, whole garam masala, and a pinch of salt. Sauté until onion becomes transparent.
• Add tomato, green chillies, curry leaves ginger garlic paste and powders. Sauté them till tomato is slightly mashed. Add curd and mix well. Cook for few seconds.
• Add vegetables, paneer and remaining salt. Cook till the vegetables are tender (cauliflower can be added at the last because it takes lesser time to cook than the other vegetables).
• Now take a large bowl, add rice with the cooked vegetable mixture. Adjust seasoning. Close with a tight lid, place on a low fire for 15 minutes. It allows the masala to very well mix with rice.
• While serving, garnish with coriander leaves.
• It can be served warm with onion raitha.

Cashew - Coconut Bonda

Ingredients:

• Besan flour– 1 cup
• Rice flour – 3 Tablespoons
• All purpose flour - 1 Teaspoon
• Chili powder – ½ Table spoon
• Turmeric powder – ¼ Teaspoon
• Cumin seeds – ½ Teaspoon
• Cashew (broken into small pieces) – a handful
• Coconut (cut into small pieces) – a handful
• Salt as needed
• Water as needed
• Grated ginger – ¼ Teaspoon
• Green chili (finely chopped) - 1
• Curry leaves (finely chopped) – 1 Tablespoon
• Coriander leaves (finely chopped) – 3 Tablespoons
• Baking soda - Pinch
• Oil for frying

 Method:

• Mix all the ingredients except oil.
• Make the dough into small balls.
• Deep fry the balls in hot oil.
• Drain on paper towel.
• Serve with tea. 

Coconut Chutney - 2

Ingredients:

• Grated fresh coconut – 50 g
• Roasted gram (pottukkadalai) – 40 g
• Green chili – 1
• Fennel seeds– 1 Teaspoon
• Ginger – a small piece
• Curry leaf – 1
• Salt to taste
• Water as needed

 Method:

• Grind all the ingredients together into a fine paste. Add enough water till you need the correct consistency. It goes very well with idly, dosa and venpongal. 

Badusha - Happy Diwali to All

Ingredients:

• All purpose flour – 500 g
• Baking soda – ¾ Tea spoon
• Butter or ghee – 100 g
• Fresh curd (yoghurt) – 200 g
• Sugar – 500 g
• Water – 500 ml
• Oil for deep frying
• Saffron and almond flakes for garnishing

 Method:

• Sieve flour and baking soda together.
• Add ghee and mix lightly.
• Add curd and mix the dough, don’t knead.
• Cover with dry cloth and let it rest for 20mins.
• Divide the dough into thirty balls. Flatten them slightly and press each at the centre with your thumb. Don’t worry if the surface is rough, it allows the sugar syrup to penetrate easily.
• Heat oil in a wide pan; keep the flame in medium, deep fry the badushas to a golden brown.
• Drain those on a paper towel and allow them to cool.
• Then dip them in sugar syrup. Make sure that the sugar syrup is well coated on all the sides.
•  Arrange on a tray and decorate with almond flakes and saffron.

 Making Sugar Syrup:

• By boiling sugar and water together, prepare one-string consistency sugar syrup.
• It means, when the sugar syrup is boiling, if you place a drop of it in-between your thumb and index finger and pull back slightly, it will form a single string. This is the correct stage. In this stage make the flame at the lowest point.

Veggie stir fry

Ingredients:

• Carrot – 1
• Potato – 1
• Green bell pepper - 1
• Onion – 1
• Tomato - 1
• Urad dal - ½ Table spoon
• Mustard seeds – ¼ Table spoon
• Chicken curry powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Oil – 1 Table spoon
• Curry leaves – few
• Salt – as needed
• Coriander leaves - few

 Method:

• Chop carrot, potato and bell pepper into small pieces. Keep aside.
• Chop onion and tomato.
• In a pan heat oil and add mustard seeds. When they pop up add urad dal and fry for few seconds.
• Add chopped onion and a pinch of salt. Fry until onion becomes slightly brown.
• Add curry leaves and tomato, sauté till tomato is slightly mashed.
• Add chicken curry powder and turmeric powder. Sauté until raw smell disappears.
• Add vegetables, close lid and cook till they are done. Stir in between.
• Adjust salt and turn off heat.
• Garnish with coriander leaves.
• It goes very well with plain rice or sambar rice or curd rice or roti.

Thatta Payir or Karamani Kuzhambu (Cowpea Curry)

Ingredients:

• Cowpea (Thatta Payir or Karamani) – 200 g
• Onion – 1
• Tomato – 1
• Tamarind – 1 Table spoon
• Garlic cloves – 10
• Fenugreek seeds – ½ Tea spoon
• Turmeric powder – ¼ Tea spoon
• Red chili powder – ½ Table spoon
• Coriander powder - ½ Table spoon
• Grated coconut (ground) – 1 Table spoon
• Oil – 2 Table spoon
• Mustard seeds – ¼ Tea spoon
• Cumin seeds – ½ Tea spoon
• Urad dal - ½ Tea spoon
• Salt to taste
• Curry leaf - 1
• Coriander leaves - few

 Method:

• Soak cowpea over night in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little salt and water. Keep it aside.
• Chop onion and tomato.
• Soak tamarind in 100 ml water and extract juice.
• Heat oil in a vessel and add mustard seeds. When they pop up add fenugreek seeds, urad dal, cumin seeds and slightly crushed garlic cloves. Sauté them well.
• Add onion and a pinch of salt. Fry till onion is slightly brown.
• Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder and coriander powder. Mix and cook them well.
• Now add cooked cowpea with its water. Adjust salt, add enough water for the gravy and cook the mixture until it is done.
• Add ground coconut, cook few seconds and turn off heat.
• Garnish with coriander leaves.
• It goes very well with steamed rice.

Applesauce Cake

Ingredients:

• All purpose flour – 1½ Cups
• Ground cinnamon - 1½ Teaspoons
• Nutmeg powder – ½ Teaspoon
• Brown sugar – 1¼ Cups
• Canola oil – ½ Cup
• Smooth applesauce (unsweetened) – ¾ Cup
• Baking power – 1½ Teaspoons
• Eggs (large), at room temperature, lightly beaten – 2
• Toasted walnuts and pecan, coarsely chopped – ½ Cup
• Salt – ¼ Teaspoon

 Method:

• Pre – heat the oven to 325 degree F.
• Sift the flour, cinnamon, nutmeg, baking powder and salt together in a bowl and keep aside.
• Mix oil with sugar. Add eggs and beat till it is mixed.
• Add dry ingredients, applesauce and beat just until combined.
• Then fold in the nuts.
•  Pour the batter into the prepared baking pan, bake for 40 minutes, and then covered with aluminum foil. Continue to bake until cake is puffed and a tooth pick inserted into the centre comes out clean, 20 – 25 minutes longer.
• Cool the cake on a wire rack.
• Enjoy this low fat cake with low fat sour cream.
• Source: Cake. I have modified the original recipe into low fat version.

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Groundnut Chutney

Ingredients:

• Dry roasted groundnut – 50 g
• Tamarind – 1 Teaspoon
• Coriander powder – ½ Teaspoon
• Dried red chili – 1
• Black pepper - ½ Teaspoon
• Ginger – a small piece
• Curry leaf – 1
• Salt to taste
• Water as needed

 Method:

• Grind all the ingredients together into a fine paste. Add enough water till you need the correct consistency. It goes very well with plain rice, idly or dosa.

Cranberry - Sweet Potato Biscuits

Ingredients:

• Whole wheat flour – 2 Cups
• Ground cinnamon - 1½ Teaspoons
• Nutmeg powder – ½ Teaspoon
• Sweet Potato (cooked and mashed) – ½ Cup
• Dried cranberry – ¼ Cup
• Baking power – 1½Tea spoons
• Baking soda – ½ Teaspoon
• Skim milk – ½ Cup
• Lemon Juice – 1 Tablespoon
• Salt – ¼ Teaspoon

 Method:

• Pre – heat the oven to 425 degree F.
• Sift the flour, cinnamon, nutmeg, baking powder, baking soda and salt together in a bowl and keep aside.
• Add sweet potato to the dry ingredients and mix with your hands.
• Add cranberry, milk and lemon juice. Mix the dough well.
• Then take the dough and by using a roller roll out into half inch thick.
• Cut into small rounds with a cookie cutter and place them in a non stick baking dish.
• Bake the biscuits in the middle rack until they are slightly brown (10 – 12 minutes).
• Serve warm.
• In this recipe i didn't use butter oil, or sugar. But it tasted very good.  These biscuits are excellent tea time snack for those who are in diet.

Drumstick Leaf - Oat Burger

Ingredients:

• Drumstick Leaves – a Handful
• Rolled Oats – 70 g
• Potato (cooked and mashed) – 1
• Plain not fat yogurt – 4 Tablespoons
• Finely chopped onion – 2 Tablespoons
• Tomato paste – 1 Tablespoon
• Ground coriander – ½ Teaspoon
• Minced garlic clove – 1
• Ground pepper – ¼ Teaspoon
• Shredded carrots – 1 Tablespoon
• Chopped coriander leaves – 1 Tablespoon
• Whole wheat sandwich rolls – 4
• Salt – ¼ Teaspoon

 Method:

• In a large bowl combine potato, oats, yogurt (3 tablespoons), onion, tomato paste, coriander, garlic, pepper and salt. Mix thoroughly and shape them into ½ inch patties. (It yielded 4 patties).
• Place the patties on rack of broiler pan about four inches from heat.
• Broil 4 minutes on each side.
• In a medium bowl, combine carrot, coriander leaves and a tablespoon of yogurt, mix well.
• To serve place patties on sandwich rolls; sprinkle carrot -yogurt mixture on the top.

Okra in Spicy Tamarind Sauce (Vendakkaai Pulikkuzhambu)

Ingredients:

• Okra – 6 numbers
• Onion – 1
• Tomato – 1
• Garlic cloves - 5
• Tamarind – 3 Tablespoons
• Oil – 1 Tablespoon
• Mustard seeds – ¼ Teaspoon
• Fenugreek seeds – ¼ Teaspoon
• Black gram seeds - ¼ Teaspoon
• Curry leaf – 1
• Coriander leaves for garnishing
• For grinding:
• Coconut (grated) – 1 Tablespoon
• Cumin seeds – ½ Teaspoon
• Fennel seeds – ½ Teaspoon
• Poppy seeds – ½ Teaspoon
• Coriander seeds – ½ Teaspoon
• Dried red chili – 1
• Peppercorns – 6 numbers

 Method:

• Wash okra and cut them into ¼ inch pieces.
• Chop onion, tomato and garlic cloves.
• Soak tamarind in 100 ml water and extract juice.
• Dry roast and grind the ingredients (listed under for grinding) into fine paste with required amount of water.
• In a wide pan, heat oil and add mustard seeds. When they pop up add fenugreek seeds and black gram seeds. Sauté till you can feel the fenugreek smell.
• Add onion and a pinch of salt. Fry till onion is slightly brown.
• Add tomato, garlic cloves, curry leaves, tamarind juice and turmeric powder.
• Mix and cook them well.
• Add ground paste, enough water and cook till it is done.
• Garnish with coriander leaves.
• Serve with steamed rice.

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Veggie - Dal Rice

Ingredients

• Basmati Rice – 200g
• Toor dal – 40 g
• Moong dal – 40 g
• Mixed vegetables (carrot, beans, green peas, potato) - cut into 1- 1½ inch pieces or as you desire – Totally 200g
• Chopped onion – 1 cup
• Chopped tomato – 1 cup
• Garlic cloves (chopped) – 5
• Red chili powder – ½ Table spoon
• Turmeric powder – ¼ Tsp
• Curry leaf – 1
• Coriander leaves for garnishing
• Oil – 1 Tsp
• Mustard seeds – ¼ Tea spoon

 Method

• Soak rice and dal for 20 minutes.
• Heat a tablespoon of oil in a pressure pan. Add mustard seeds. When they pop, add onion, garlic cloves and a pinch of salt.
• Sauté until onion becomes transparent.
• Add tomato and curry leaves. Sauté till tomato is slightly mashed
• Add vegetables, red chili powder and turmeric powder and Sauté for few seconds.
• Pour 500 ml of water and adjust salt.
• When the mixture starts boiling, add soaked rice and dal.
• Close the lid and allow 3 whistles.
• Turn off the stove and open after 20 minutes.
• While serving, garnish with coriander leaves.

Note

• Good recipe for picky eaters.
• A recipe with all essential nutrients.

Sweet corn Paneer Chaat

Ingredients:

• Home made paneer (shredded) - 50 g
• Cooked sweet corn kernels - 20 g
• Multigrain Tostilla chips -  a handful
• Chopped coriander leaves for garnishing
• Salt and pepper to taste
• Olive oil  - 1 Teaspoon
• Lemon juice (optional)

Method:

• Heat oil in a pan. Add corn, paneer, pepper, salt together and toss until combined. Turn off heat.
• Crush multigrain tostilla chips and sprinkle on the top.
• Garnish with coriander leaves.
• Add lemon juice if you like. 

Inji Kuzhambu (Ginger root and Toor dal Curry)

Ingredients:

• Ginger root – two inch piece (app. 50 g)
• Toor dal – a handful
• Onion - 1
• Garlic cloves – 10 nos
• Dried red chili - 1
• Cumin seeds – 1 Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Coriander seeds – 2 Table spoon
• Tamarind paste – 2 Table spoon
• Oil – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Curry leaves
• Coriander leaves for garnishing

 Method:

• Grind ginger root, red chili, coriander seeds and cumin seeds together and keep aside.
• Cook toor dal with a cup of water and keep aside.
• Extract juice from tamarind.
• Chop onion and garlic cloves.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds, onion, garlic cloves and a pinch of salt. Fry till onion is slightly brown.
• Add curry leaves, ground paste and sauté till raw smell disappears.
•  Add tamarind juice, turmeric powder, cooked dal and a cup of water.
• Adjust salt and cook them well.
• Garnish with coriander leaves.
• Serve warm with rice.
• Add a table spoon of ghee for kids.

Note:

• This is an excellent recipe to treat cold, cough and stomach problems.

Barley - Fennel Vadai

Ingredients:

• Barley flour - 1 cup
• Chopped onion - 1/2 cup
• Chopped green chili - 2
• Fennel - 1 Tablespoon
• Chopped Curry leaf - 1
• Chopped Coriander leaves - 1/4 cup
• Salt as needed
• Water as needed
• Oil for deep frying

Method:

• Mix all ingredients except oil and make them into small patties.
• Deep fry in oil, fish those out, drain excess oil and serve warm with afternoon tea.

Banana Fritters

Ingredients:

• All purpose flour – 8 Table spoon
• Del Monte Bananas – 2
• Sugar – 3 Table spoon
• Rice flour or Semolina - 2 Tablespoon
• Baking soda – pinch
• Salt – pinch
• Oil for frying

 Method:

• Mash banana and mix with other ingredients.
• Heat oil in a wide pan; ladle a spoonful of batter, drop into hot oil and deep fry.
• Drain excess oil by using paper towel and serve warm.

 Note:

• Banana is a good source of all vitamins, minerals and carbohydrate. Kids definitely like its sweet taste. We can prepare this as after school snack. 

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Almond - Walnut Cookies

Ingredients:

• All purpose flour – 1 cup
• Almond meal – 1/3 cup
• Walnut meal - 1/3 cup
• Unsalted butter – 1/3 cup
• Icing Sugar – 1/4 cup
• Salt – pinch
• Rice flour – 1 Tea spoon

 Method:

• In a large bowl, mix sugar, butter and salt.
• Add all purpose flour, almond meal, walnut meal and rice flour to this mixture.
• By using your hands mix well and make the dough into disc shape.
• Don’t work too hard with the dough.
• Then take the dough and by using a roller roll out into half inch thick.
• Cut into small rounds with a cookie cutter and place them in a non stick baking dish.
• Pre heat oven at 350 degree F and bake in the middle rack until the cookies are golden brown (15 to 20 mins).

 Note:

• For almond and walnut meal, just grind whole almond and walnut in a mixer grinder to a fine powder.
• Walnut is a good source of omega 3 fatty acids.
• No baking powder, baking soda and eggs are used.
• So these are excellent for kids and those who don’t like eggs.

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Orange Rasam (Soup)

Ingredients:

• Sweet Orange - 1
• Tomato – 1 large
• Toor dal – 40 g
• Black pepper – ¼ Tea spoon
• Garlic cloves – 2 nos
• Cumin seeds – 1 Table spoon
• Coriander seeds – 1 Tea spoon
• Dried red chili – 1
• Ginger root – 1 inch piece
• Tamarind paste – 1 Table spoon
• Curry leaf - 1
• Oil – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Turmeric powder - ¼ Tea spoon
• Asafoetida - pinch
• Coriander leaves for garnishing

 Method:

• Chop onion, tomato and garlic cloves.
• Extract juice from orange and keep aside.
• Extract juice from tamarind.
• Grind ginger root, black pepper, cumin seeds, red chili, curry leaves and coriander seeds together into a fine paste and keep aside.
• Soak toor dal for half an hour and pressure cook with two cups of water.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add tomato and a pinch of salt. Sauté until they are fully mashed.
• Add ground mixture, turmeric powder, asafoetida, adjust salt and toss them well.
• Add cooked water from toor dal (remaining dal can be used for making sambar) and tamarind juice.
• Simmer for few seconds and turn off heat.
• Add orange juice and mix well.
• Garnish with coriander leaves.
• Serve with steamed white rice.

 Note:

• This rasam would be a great relief while we have cold or cough. It has all magic ingredients like pepper, garlic and ginger. Kids would like to have this rasam because it has orange, an excellent source of vitamin C and other minerals.                                                      

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Carrot and Mung dal Stir fry (Poriyal)

Ingredients:

• Carrot – 2
• Chopped onion – ½ Cup
• Mung dal – 2 Tablespoon
• Urud dal - ½ Table spoon
• Mustard seeds – ¼ Table spoon
• Sambar powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Grated coconut – 2 Table spoon
• Oil – 1 Table spoon
• Curry leaves – few
• Salt – as needed

 Method:

• Cook mung dal with little amount of water (do not mash).
• Chop carrot into small pieces. Cook them by adding salt, turmeric powder and sambar powder.
• In a pan heat oil and add mustard seeds. When they pop up add urud dal and fry for few seconds.
• Add chopped onion and a pinch of salt. Fry until onion becomes slightly brown.
• Add curry leaves, cooked carrot and mung dal. Toss them well. Adjust the salt and close the lid. Simmer for few seconds.
• Add grated coconut and turn off stove.
• Serve it with plain rice or sambar rice or curd rice.

Note:

• This recipe is good for kids because it is fully loaded with Vitamin A, B, Proteins and minerals. Kids love this bright colour so it is good for picky eaters as well.

Nutty Lemon Rice

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Palak Paneer (Spinach and Fresh cheese)

Ingredients:

• Fresh spinach – 1 bunch
• Paneer (fresh cheese) – 450 g
• Onion – 1
• Tomato – 1
• Red chili powder – ½ Tablespoon
• Cumin powder – 1 Teaspoon
• Coriander powder – 1 Teaspoon
• Ginger and garlic paste – 1 Teaspoon
• Salt as needed
• Nutmeg powder – ¼ Teaspoon
• Kasthoori methi – 1 Teaspoon
• Whole garam masala (clove, cinnamon & cardamom) – each 1
• Fresh cream – 2 Tablespoon (optional)

Method:

• Wash spinach leaves and trim one inch stem end.
• Boil 500 ml of water in a bowl, add spinach leaves and turn off heat.
• Leave it for 10 to 15 mins, remove leaves, cool and puree.
• Cut paneer into small cubes. Heat a dosa pan over medium heat, shallow fry paneer cubes for about 3 mins and keep aside.
• Heat a kadai over medium high heat, add a tablespoon of oil. Add mustard seeds, when they pop up, add whole garam masala, chopped onion and a pinch of salt. Saute till onion is slightly brown.
• Add chopped tomato, ginger and garlic paste, all powders, sauté and cook till tomato is fully mashed.
• Add spinach puree, remaining salt and a cup of water. Cook them by not closing the lid.
• Add paneer cubes, crushed kasthoori methi and cook till it is done.
• Adding fresh cream is optional.
• Serve with Chapati or rice.

Oats - Barley Mini Delight Cookies

Ingredients:

• Rolled oats – ¼ Cup
• Barley flour – ¼ Cup
• All purpose flour – 1 Table spoon
• Brown sugar – ¼ Cup
• Cinnamon – ½ Tea spoon
• Salt – 1/8 Tea spoon
• Unsalted margarine – ¼ to ½ Cup

 Method:

• Pre - heat oven to 375 degree F.
• In a mixing bowl combine oats, barley flour, all purpose flour, brown sugar, cinnamon and salt and set aside.
• Melt margarine over medium heat and add to the dry ingredients and mix well.
• Make the dough into desired shape, place them on a parchment lined baking sheet and bake for 10 minutes. Cool and store in an air tight container.

Sambar Mini Idly

Ingredients:

• Idly flour - 2 cups
• Toor dal - 150 g
• Chopped onion - 1 cup
• Chopped tomato - 1cup
• Tamarind paste - 1 Tablespoon
• Cooking oil  as needed
• Asafoetida - pinch
• Curry leaves - few
• Coriander leaves
• Salt as needed

For grinding:

• Dried red chili - 2
• Split channa dal - 1 Teaspoon
• Coriander seeds - 2 Teaspoon
• Fenugreek seeds - 1/4 Teaspoon
• Cumin seeds - 1/2 Teaspoon
• Grated coconut - 1 Teaspoon

Method:

• Make mini idlys by using a mini idly pan (available in Indian stores) and keep aside. The procedure for making idly is  here but the size depends upon the idly pan we are using.
• Cook toor dal with water and keep aside.
• Extract juice from tamarind.
• Heat a tablespoon of oil in a pan, toast red chili, split channa dal, coriander seeds, cumin seeds, fenugreek seeds, grated coconut together, grind to a paste and keep aside.
• In a wok, heat a tablespoon of oil over medium high heat and add mustard seeds. When they pop up add asafoetida, onion and a pinch of salt. Fry till onion is slightly brown.
• Add curry leaves and chopped tomato, saute till they are mashed.
• Add tamarind juice, ground paste and bring it to boil.
• Add cooked dal, adjust salt and water (for the gravy) and cook till it is done.
• Garnish with coriander leaves.
• In a serving dish place idlys and pour sambar over them. Adding a teaspoon of ghee will give you a pleasant aroma.

Note:

• This recipe is a Super healthy breakfast for kids, because it has all essential nutrients, minerals and vitamins. Kids love this mini idly shape, particularly suitable for picky eaters.
• This is a lovely dish helps for easy digestion. Urad dal and fenugreek are excellent for girl children. They help kids during born development. 

Fennel and Cumin seeds flavoured Yoghurt stuffed Celery

Ingredients:

• Celery sticks -2
• Fennel seeds -  ¼ Teaspoon
• Cumin seeds -  ¼ Teaspoon
• Brown sugar - ½ Teaspoon
• Yoghurt - 50 ml
• Salt - pinch

Method:

• Take yoghurt in a muslin cloth, hang for the water to drain and keep aside.
• Toss fennel seeds and cumin seeds together in a heated pan until you get the flavour. Cool, grind coarsely  and keep aside.
• Wash celery sticks, pat dry and cut into 1½ inch pieces.
• Mix yoghurt, toasted seeds, sugar and salt together and stir gently .
• Trim the back side of celery sticks so that it can properly sit on the serving plate.
• Place yoghurt mixture over celery sticks before serving.

Oats - Kasthuri Methi - Nuts Upma

Ingredients:

• Rolled oats – 150 g
• Kasthuri methi – 1 Teaspoon
• Roasted peanut – 1 Tablespoon
• Roasted walnut -1 Tablespoon
• Urad dal – 1 Teaspoon
• Green chili - 2
• Ginger paste – ½ Teaspoon
• Water – 100 ml
• Salt as needed
• Oil – 1 Tablespoon
• Coriander leaves

 Method:

• Dry roast oats and keep aside.
• Heat oil in a pan over medium high heat, add mustard seeds. When they pop, add urad dal, roasted peanut, walnut, green chili, ginger paste, kasthuri methi and fry for few minutes.
• Add water and salt. Bring it to boil, add oats and close lid.
• Cook until water is absorbed.
• Garnish with coriander leaves.

Peaches and Sour Cream

Ingredients:

• Peach – 1
• Brown sugar – 2 Teaspoon
• Nutmeg powder – ¼ Teaspoon
• Cinnamon powder – ¼ Teaspoon
• Sour cream - 2 Tablespoon

 Method:

• Wash peach, cut into 2 halves and remove seed.
• Place peace halves in a microwave safe bowl.
• Add brown sugar at the centre of each one and sprinkle cinnamon.
• Microwave at high until sugar starts bubbling.
• Remove from microwave, cool and refrigerate for an hour.
• Serve with a scoop of sour cream at the top and sprinkle nutmeg powder over the fruit.
• This is our family’s favorite fruit delight.

Recipe adapted from the book "Joy of Microwaving".

Sago - Mango Kulfi

I got the basic kulfi recipe from the book “Ice creams and frozen desserts” and made some alterations.
Ingredients:

• Sago – 100 g
• Skim milk – (2½ cups) 500 ml
• Milk powder – ¼ cup
• Sweetened condensed milk – ½ cup
• Mango pulp – 1 cup
• Sugar – 50 g

 Method:

• Cook sago, cool and keep aside.
• Heat a non stick - pan, add skim milk, milk powder, condensed milk and sugar.
• Bring it to boil and simmer for 10 mins until the mixture thickens. Cool completely.
• To this add mango pulp and sago.
• Adjust sugar and pour into kulfi moulds.
• Freeze till set for about 6 – 8 hours. Unmould and serve as a dessert.
• Before taking picture, I allowed the kulfi to slightly melt so that we can clearly see sago on kulfi.

Fenugreek Leaves and Black eyed pea Sprouts Rice

Ingredients:

• Basmati Rice – 200g
• Fenugreek leaves – 1 cup
• Black eyed pea sprouts – 100 g
• Onion – 1
• Tomato – 1
• Green chili – 2
• Dried red chili powder - ¼ Tea spoon
• Ginger paste – 1 Tea spoon
• Crushed garlic cloves- 10
• Turmeric powder – ¼ Tea spoon
• Coriander powder - ¼ Tea spoon
• Cumin powder - ¼ Tea spoon
• Curry leaves – few
• Coriander leaves
• Oil – 2 Table spoon
• Mustard seeds - ¼ Tea spoon
• Whole garam masala (clove, cinnamon, cardamom) – 2 each

 Method:

• Soak rice in water for 20 mins.
• Heat oil in a pressure pan and add mustard seeds. When mustard seeds pop up, add onion, whole garam masala, and a pinch of salt. Sauté until onion becomes slightly brown.
• Add tomato, green chilis, curry leaves, ginger paste crushed garlic cloves and Sauté them for few seconds.
• Add black eyed pea sprouts, fenugreek leaves turmeric powder, cumin powder, chili powder, coriander powder and Sauté for few seconds.
• Pour 400 ml water and adjust salt.
• When the mixture starts boiling, add soaked rice.
• Close the lid and allow 3 whistles.
• Turn off the stove and open after 20mins.
• While serving, garnish with coriander leaves.

Fenugreek Leaves Soup

Ingredients:

• Fenugreek leaves – handful
• Chopped onion – 50 g
• Chopped tomato – 50 g
• Garlic cloves – 2
• All purpose flour – 1 Table spoon
• Pepper powder – ¼ Tea spoon
• Water – 250 ml
• Skim milk – 70 ml
• Mustard seeds – 1/8 Tea spoon
• Salt as needed
• Curry leaves - few
•  Oil – 1 Table spoon

 Method:

• In a pan heat oil and add mustard seeds, when they pop up add chopped onion, garlic cloves, pinch of salt and chopped tomato. Sauté until they are slightly mashed.
• Add water, sprinkle all purpose flour, pepper powder, and curry leaves. Mix and close the lid. Cook until the mixture turns thick. Stir frequently.
• Add milk and chopped fenugreek leaves. Cook for few minutes in a slow flame by not closing the lid.
• Adjust salt and pepper. Bring it to boil and turn off heat.
• Garnish with coriander leaves.

Sprouted Pearl millet and Barley Thattai

Ingredients:

• Pearl millet (Kambu) – 2 Table spoon
• Barley – 1 Table spoon
• Rice – 1 Table spoon
• Peanut – 1 Tea spoon
• Roasted channa dal – 1 Tea spoon
• Red chili powder – ½ Tea spoon
• Asafoetida - pinch
• Salt as needed
• Water as needed

 Method:

• Soak pearl millet in water for 8 to 12 hours, drain soaked water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. On the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and dry.
• Dry roast barley, rice, peanut, asafoetida and pearl millet together (add pearl millet sprouts during the last few minutes of roasting. Since they are small in size and roast quickly).
• Grind the roasted items with roasted channa dal, red chili powder and salt.
• Add little water while grinding so that you will get a batter like for making murukku.
• Take a table spoon of batter and by using a butter paper make it into ¼ inch thick patties.
• Shallow fry the patties in a dosa pan with little amount of oil.
• Store them in an air tight container.

Winner in the "Best out of Waste" event Conducted by Nithu Bala

Dear friends,
I am humbled to announce that I won in the "Best Out of Waste" event and received a beautiful cook book from Nithu Bala of  Nithu's Kitchen. Thanks Nithu for conducting such a great event. I would like to share this award with all my blogger friends....without your encouragement and continuous support I would have not achieved this victory. So this award is because of you...my dear friends....Thanks a lot.

Sprouted Horse gram - Fenugreek and Bottle gourd Curry

Ingredients:

• Bottle gourd -1
• Horse gram – 100 g
• Fenugreek seeds – 1 Tea spoon
• Onion – 1
• Tomato – 1
• Garlic cloves – 5
• Sambar powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Mustard seeds - ¼ Tea spoon
• Salt as needed
• Oil - 1 Table spoon
• Curry leaves – few
• Coriander leaves

 Method:

• Soak horse gram and fenugreek separately in water for 8 to 12 hours, drain soaked water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts are ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate.
• Cook them with little water and grind to course paste and keep aside..
• Chop bottle gourd, onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add bottle gourd, tomato, curry leaves, turmeric powder and sambar powder. Mix and cook them well.
• Now add ground horse gram – fenugreek sprouts, required amount of water for the gravy and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

 Note:

• This is an excellent recipe to reduce weight.
• Since it is summer and horse gram is said to be heat producing…i have used fenugreek to compensate the total heat….the curry was delicious and sure you will like it.

Nutritious Mixed Sprouts and Barley Powder

Ingredients:

• Dried Chick pea (Black) – 1 Table spoon
• Dried Chick pea (White) – 1 Table spoon
• Dried Green pea – 1 Table spoon
• Dried Horse gram – 1 Table spoon
• Dried Green gram – 1 Table spoon
• Dried Red gram – 1 Table spoon
• Dried Black eyed pea – 1 Table spoon
• Dried Pearl millet – 1 Table spoon
• Dried Finger millet – 1 Table spoon
• Sorghum – 1 Table spoon
• Pearl Barley – 1 Table spoon
• Almond – 1 Table spoon
• Cashew – 1 Table spoon
• Cardamom – 3 nos
• Wheat flour with germ - 1 Table spoon

 Method:

• Soak chick peas, green peas, horse gram, green gram, red gram, black eyed peas and millets in water for 8 to 12 hours, drain soaked water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and dry.
• In between soak sorghum and pearl barley together for about 4 to 5 hours, drain soaked water, wash with fresh water and dry.
• Dry roast mixed sprouts, sorghum, wheat flour with germ and barley together and keep aside.
• Dry roast almond, cashew and cardamom seeds together.
• Care should be taken while roasting because high heat may burn the grains and spoil the aroma.
• Grind the above roasted items into a fine powder.
• This nutritious powder can be either used with hot milk or water as a healthy drink.
• We can also add sugar for taste.

Black eyed pea sprouts Opputtu

Ingredients:

• Black eyed peas - 150 g
• Split channa dal – 150 g
• Jaggery – 150–200 g
• Grated coconut – 100 g
• Cardamom – 8 nos
• All purpose flour – 200 g
• Water
• Turmeric powder – ½ Tea spoon
• Salt
• Oil or ghee

Method:

• Soak black eyed peas in water for about 6 to 12 hours, drain water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and keep aside.
• Soak split channa dal for about an hour and cook (do not mash) those with sprouted black eyed peas by using little amount of water.
• Discard cooked water (or can be used for making rasam) and grind with jaggery into coarse in a wet grinder. Keep aside.
• Dry roast grated coconut.
• Mix the ground mixture, roasted coconut, pinch of salt and cardamom seeds.
• Then make them into small lemon sized balls. Keep aside.
• Mix all-purpose flour, pinch of salt, turmeric powder and water. This mixture should be of bajji or bonda batter consistency.
• Make that lemon sized small balls (dal, sprouts and jaggery mixture) into patties (or like vada), dip in all-purpose flour batter and place over heated dosa tava. Pour a tea spoon of oil or ghee and cook both the sides until they are done. Cook one or two at a time.

Barley and Masala Beetroot

Ingredients:

• Pearl Barley – 100 g
• Beetroot – 1
• Yellow onion – 1
• Tomato – 1
• Garlic cloves – 2
• Red chili powder – ½ Table spoon
• Fennel seeds – ½ Tea spoon
• Grated coconut – 1 Table spoon
• Salt as needed
• Oil – 1 Table spoon
• Mustard seeds – ¼ Tea spoon
• Split channa dal – ¼ Tea spoon
• Turmeric powder – ¼ Teaspoon
• Curry leaves – few

 Method:

• Soak barley in water for about 4 to 5 hours. Drain soaked water and wash with fresh water. Pressure cook for about 4 to 5 whistles.
• Coarsely grind fennel seeds with coconut and keep aside.
•  Chop beetroot, onion, garlic cloves and tomato into small pieces.
• In a pan heat oil and add mustard seeds. When they pop up add split channa dal and fry for few seconds.
• Add onion and a pinch of salt. Fry until onion becomes slightly brown.
• Add curry leaves, beetroot, tomato, red chili power and turmeric powder. Toss them well.
• Add ground mixture, adjust salt and close the lid. Cook until it is done.
• To this add cooked barley, toss and simmer for few minutes.
• Garnish with coriander leaves.

Fenugreek - Barley Payasam

Ingredients:

• Fenugreek seeds – 1 Teaspoon
• Pearl Barley – 2 Teaspoon
• Tapioca pearls – 1 Tablespoon
• Palm sugar (Panang kalkandu) – 70 g
• Cardamom seeds - ¼ Teaspoon
• Skim Milk – 70 ml
• Dry ginger (Sukku) – small piece
• Water – 50 ml
• Salt – pinch

 Method:

• Dry roast barley and fenugreek seeds; grind together into a fine powder and keep aside. Make sure that not to over heat while roasting.
• Bring water to boil in a bowl and add tapioca pearls. When they are half cooked, add ground mixture, dry ginger and milk. Cook till they are done.
• Add palm sugar, salt and crushed cardamom seeds.
• Mix them well and simmer for few minutes.
• If you like little bit watery and sweet add little more water and sugar according to your taste.
• Serve chill or warm.

Fenugreek Sprouts Chutney

Ingredients:

• Dried Fenugreek seeds – 2 Table spoon
• Tamarind – 1 Table spoon
• Black gram seeds – 1 Tea spoon
• Split channa dal - 1 Tea spoon
• Dried red chilies – 2
• Ginger – small piece
• Curry leaves – few
• Salt

 Method:

• Soak fenugreek seeds in water for about 6 to 12 hours, drain water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and keep aside.
• Dry roast black gram seeds, split channa dal, curry leaves, and red chili. Fry till they are slightly brown in low flame. Turn off heat.
• To this add fenugreek sprouts; toss till they are slightly heated. Allow this to cool.
• Grind them with ginger, tamarind paste and salt.
• Serve with rice or idly or dosa.

Note:

• Since i have added tamarind and red chilis, this chutney had a good taste without that much bitterness. For kids we can add butter or ghee, my little one enjoyed this chutney with plain rice and unsalted butter.

Barley Mango Pudding

Ingredients:

• Pearl barley – 2 Table spoon
• Mango (medium size) – 1
• Sugar – 3 Table spoon
• Water – 50 ml
• Salt – pinch

 Method:

• Soak barley for about an hour and pressure cook with 50 ml of water for about 5-6 whistles.
• Allow barley to cool and keep aside.
• Wash mango and peel outer skin and chop the pulp into pieces.
• Puree mango pulp together with cooked barley, sugar and salt.
• Keep the ground puree in refrigerator for an hour and serve chill.

Kaaya Vadai

Ingredients:

• Rice – 200 g
• Grated coconut – 30 g
• Cumin seeds – 1 Tea spoon
• Turmeric – ¼ Tea spoon
• Salt as needed
• Oil for deep frying

 Method:

• Soak rice for an hour and grind together with coconut, cumin seeds, turmeric powder and salt  into a fine paste without adding water.
• Make the ground mixture into small balls.
• Smear little oil in a parchment paper and shape the balls into ¼ inch thickness patties and deep fry in oil.
• While frying, they will puff up automatically. Fish those out and drain oil in a paper towel.
• After they are completely cool store them in an air tight container.

Cardamom shell flavoured Green Tea

Ingredients:

• Green tea bag - 1
• Water - 200 ml
• Green cardamom shell - 6
• Sugar (optional)

Method:

• Boil water along with cardamom shell.
• Once it starts boiling turn off heat.
• Add tea bag and wait for three to four minutes.
• Remove tea bag and cardamom shell.
• Add sugar and serve warm.

Note:

• While using cardamom usually we discard the outer shell. But it has a superior cardamom flavour. Here i have used these shells to flavour green tea.

Pumpkin seed - Peanut Masala Rice

Ingredients:

• Basmati rice – 100 g
• Water – 200 ml
• Pumpkin seeds – 2 Table spoon
• Split channa dal – 1 Table spoon
• Black gram seeds - 1 Table spoon
• Cumin seeds – 1 Table spoon
• Coriander seeds – ½ Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Sesame seeds – ¼ Tea spoon
• Dried Red chili – 2
• Peanut – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Oil – 3 Table spoon
• Asafoetida - Pinch
• Curry leaves – few
• Salt to taste
• Coriander leaves
• Roasted pumpkin seeds and peanuts – 2 Table spoon

 Method:

• Soak rice in water for about 20 mins. Cook rice with 200ml water and keep it aside.
• Dry roast pumpkin seeds, split channa dal, black gram seeds, cumin seeds, coriander seeds, fenugreek seeds, sesame seeds, peanut, asafoetida and red chili together.
• Grind them into course powder.
• In a vessel, heat oil. When the oil is in medium heat add mustard seeds. When they pop up add curry leaves, ground mixture and toss them well.
• Add cooked rice and mix thoroughly by not breaking rice.
• Adjust salt and sprinkle roasted pumpkin seeds and peanuts.
• Garnish with coriander leaves.

Note:

• Normally, while cooking pumpkins we discard the seeds , but pumpkin seeds have good nutritional property. Here I have used those seeds in masala rice. After removing seeds from pumpkin, wash them with water, pat dry with paper towel, leave it to overnight, roast in a pan or bake for abour 8 - 10 mins at 350 degree F. You will get crispy pumpkin seeds with excellent aroma.