Friday 30 December 2011

Green Peas Soup

With its vibrant taste and colour, this healthy soup makes a refreshing light winter lunch or supper.Fresh spring peas cooked with a bit of onion and seasoned with mint makes a refreshing, surprisingly hearty Minted Fresh Green Pea Soup. The soup is rich and "creamy" all on its own.

Green Peas Soup
Green Peas Soup
Green peas – 2 cups
Vegetable stock/water – 4 cups
Onion – 1 no
Green chilli – 1 no
Ginger – small piece
Garlic – 4 cloves
Fresh ground black pepper – 1 tea spoon (adjust as per your taste)
Sugar – ¼ tea spoon
Lemon juice – 1 tea spoon
Low fat butter – 1 tea spoon
Mint leaves – few
Salt – as per taste
Mint Leaves – for garnishing (optional)

1.Chop onion, mint, garlic, ginger and green chilli.

2.In a pan, add half of butter, chopped items and fry for 2 minutes just to remove raw smell.

3.Add green peas, milk, 1 cup water, ¼ tea spoon sugar and  cook for some time.

4.Cool and grind it to a smooth paste.

5.Now in a pan, add remaining butter, add ground peas, vegetable stock/water.

6.Mix and let it boil; add salt, pepper powder and mix

7.Before serving, mix with lemon juice and garnish with mint leaves.

Thursday 29 December 2011

Lemon Iced Tea

Tea Bags - 2 nos
Boiled water - 1cup
Artificial Sweetener - as per taste
Lemon juice - 1/2 lemon
water - 1 cup
Ice Cubes - 2-3
Lemon wedges - to garnish

1.Prepare black tea with tea bags and boiled water.
2.Add 1 cup of  cold water,sweetener and lemon juice.Mix well
3.Now add the ice cubes
4.Transfer it into cups and garnish with lemon wedges on the top.Serve Chilled.

Wednesday 28 December 2011

Strawberry Banana Smoothie

Strawberry smoothie recipes are probably the most favourite ones because of their tasty flavor and ability to mix with other fruits. A strawberry smoothie recipe will taste best if you use fresh strawberries instead of frozen ones. If frozen strawberries are all you have, it is better to add some sort of sweetener like sugar or ice cream. This health-promoting smoothie recipe provides a wonderful combination of flavors and nutrition to your Healthiest Way of Eating.

Try out this quick and easy recipe for a healthy and delicious strawberry smoothie.A deliciously sweet smoothie made with banana, strawberries, yogurt and honey. Quite a healthy indulgence!

Cooking Time:5 minutes
Preparation Time:5 minutes
Serves :1

Low Fat Milk - 250ml
Banana -1
Strawberries -4nos large
Vanilla  flavoured yogurt / Natural  yogurt- 1tbsp
Honey - 1tsp
Ice- 10 cubes

1.In a blender or mixer, combine all ingredients. Blend until smooth. Pour into glass and serve.

Tuesday 27 December 2011

Snake Gourd Raita - Potlakaya Perugu Pachadi

Snack Gourd is known as potlakaya in Telugu.It is highly nutritious vegetable and is widely used in South Indian cuisine. Snake Gourd is a popular vegetable of Indian Origin.This vegetable is great for vegetarian cooking.Today I am sharing with you the simple recipe for the healthy and delicious yogurt chutney or perugu pachadi with snake gourd or potlakaya.

Try this tasty snake gourd raita if you're making a dry curry and need something cool with it.

Snake gourd - 1 nos (6 inch long)
Yogurt- 2 cups
Green chillies - 2no
Salt to taste

Fenugreek seeds 3-5nos
Channa Dal - 1tsp
Mustard seeds- 1/2 tsp
Urad dal -1/2 tsp
Broken red chillies- 3
Hing/ Asafoetida a pinch
Curry leaves -few

Method :
1.Remove stems, wash and finely chop the green chillies.

2.Cut snake gourd into thin circles.

3.Boil 1 cup of water, add snake gourd circles and a 1tsp of salt.

4.When snake gourd circles become tender, remove from water and cool them down.

5.Beat yogurt in deep bowl.

6.Squeeze the cooled snake gourd circles a little bit and add to beaten yogurt.Add crushed green chilli and salt to yogurt and mix well.

7.Heat oil in a pan, add  channa dal,fenugreek seeds, mustard seeds, urad dal and broken red chillies.

8.When seeds start to splutter add curry leaves and hing.

9.Add this tempering to yogurt bowl and serve with rice or roti.

Monday 26 December 2011

Spinach With Cottage Cheese - Palak Paneer

Palak Paneer or spinach with cottage cheese needs no introduction, a hot favourite among north Indian cuisine and is present throughout the country in its different avatars.
 This Traditional Dish with right spices and a touch of fenugreek recreate this evergreen favourite perfectly every time.

Spinach With Cottage Cheese - Palak Paneer
Spinach With Cottage Cheese - Palak Paneer

Spinach /Palak - 500gms
Brown Cardamom - 1
Cloves (laung) 4nos
Pepper cons - 3 nos
Onions - 3 chopped
Ginger - 1/2 inch piece
Garlic - 6 flakes chopped
Green chilli - 1 chopped
Dried fenugreek leaves ( Kasoori methi) 1tbsp
Garam masala - 3/4tsp
Red chilli powder - 1/2 tsp
Amchoor Powder - 1/4tsp
Slat  to taste
Sugar - A pinch
Paneer - 200gms cut into 1 inch cubes
Water - 1 cup
Oil - 3tbsp

1.Break palak leaves from the stem.Discard stems.wash in plenty of water.Keep aside to drain.

2.Heat oil in  kadai.Add brown cardamom ,laung,and pepper cons.

3.Add chopped onions and cook till light brown.Add ginger,garlic and green chillies.Stir on low heat for 1 minute.Add kasoori methi.Add garam masala,red chilli powder,amchoor powder and salt.stir on low heat for 1 minute.

4.Add spinach and cook uncovered for 10-12 minutes on low heat.Remove from heat and let it cool.

5.Blend the cooled mixture along with 1/2 cup water,just for a few seconds,to a coarse paste.Do not grind it too finely.

6.Add 1 cup water and paneer pieces to the spinach paste.Cook on low heat for 2-3 minutes till paneeer turns soft.check salt.Add sugar.Remove from heat.transfer to a serving dish.

Sunday 25 December 2011

Amritsari Paneer Pakoda

These mouth watering paneer fingers are dusted with spices and gram flour (besan) then deep fried till crisp and golden.

Amritsari Paneer Pakoda
Amritsari Paneer Pakoda

Paneer - 25ogms
Ginger - Garlic paste - 1tbsp
Carom Seeds - (ajwain) - 1/2tsp
Orange food colour - few drops
Salt - to taste
Pepper - 1/2tsp
Red chilli powder - 1/2 tsp
Gram flour (besan) - 6tbsp
Oil - for deep frying
Chaat masala - to sprinkle on paneer

1.Cut paneer into thin long fingers.

2.Mix ginger- garlic paste,ajwain,food colour,salt,pepper & red chilli powder in a bowl.

3.Add the paneer fingers,mix gently so that all the sides of paneer gets coated with the spices.keep paneer aside till serving time.

4.At serving time,heat oil in a kadai on medium heat.

5.Spread besan in a flat plate.Pick up one piece of paneer at a time  and coat with  the besan spread in the plate.Coat on all sides.Repeat for all the paneer pieces.Add more besan if required.

6.Deep fry till crisp and golden brown.Drain on paper napkins.Serve generously sprinkled with chaat masala.

Saturday 24 December 2011

Bhindi Do Pyaza

Bhindi Do Pyaza is a simple stir fry of Okras and Onions with just few spices. It’s one of the simple dishes which can give very tough competition to any complex dish. Flavour wise, the combination of crunchy okras and sweet onions can blow you away when cooked right!

Traditionally while preparing the Bendi do Pyaza, onions are added in double the quantity than found in any other vegetable preparation. While cooking the Okra it is
always better to first wash, dry the vegetable well before cutting or slicing it. Okra or Bhindi is a versatile vegetable that can be cooked in various forms such as
fried, sautéed, gravy or stuffed.

Bhindi Do Pyaza
Bhindi Do Pyaza

Serves 2-3

Fresh tender lady’s finger - 1/4kg, chop into 1″ inch pieces
Onions-1/4kg, finely sliced
Tomato-1 large finely chopped
Cumin seeds-1tsp
Ginger piece- 1 inch piece, grated
Turmeric Powder - 1/4tsp
Asafoetida/hing - A pinch
Coriander powder - 1 1/2 tsp
salt to taste
coriander leaves-2tbsp
oil - 2tbsp

1. Wash and dry the okra thoroughly . Trim the ends and cut them into one inch pieces.

2. Heat one fourth tbsp of oil in a cooking vessel. Add the sliced okra pieces and stir fry them till they are three-fourth cooked. Constantly stir fry on medium to ensure they don’t burn or stick to the pan. Add salt and turmeric powder and remove.

3. In the same pan, add the remaining oil. Add the cumin seeds and toss for 8-10 seconds. Add the asafoetida, grated ginger and immediately add the sliced onions and saute till they are transparent yet crisp.

4. Add the chilli powder, coriander powder, garam masala powder and saute for 2-3 minutes. Add the chopped tomatoes and cook further for another 4-5 minutes.

5. Now add the stir fried okra and combine well and cook further uncovered for 12-15 minutes. Combine well and adjust salt. Turn off heat.

6 Garnish with fresh coriander leaves and serve with hot rotis or rice.

Friday 23 December 2011

Instant Crispy Wheat Dosa

Wheat is an ideal food item suggested for diabetic patients since it is rich in fibre. Usually when we think of wheat food varieties, Roti is the first name comes into our mind. Instant wheat dosa (Goduma dosa) is a very easy to make  and one of the jiffy cooking recipes.   No need for soaking and fermenting. Wheat dosa can be eaten as a breakfast or anytime when hunger strikes. This dosa is also known as ‘Godhuma Dosa’.

Instant Crispy Wheat Dosa
Instant Crispy Wheat Dosa

Whole wheat flour (atta) - 1cup
Rice flour - 1/4 cup
Onion -1 medium chopped
Green chillies -3 nos finely chopped
Cumin seeds - 1 tsp
Salt to taste
Chopped coriander leaves (cilantro)
Oil for shallow frying

1. Take wheat flour in a bowl and add water, mixing, so as to prepare a lump free, smooth batter. Batter consistency should be like dosa batter not too thick and not too thin .

2.Add rest of the ingredients except oil to the wheat batter and mix well. Set aside for 15 minutes.

3.Beat the batter well.

4.Heat a non-stick tava (griddle) and for the 1st dosa smear the tava with oil and wipe off the excess oil with a paper napkin.

5.Turn the heat to medium and spread a ladle full of batter in an outward, circular motion (dosa should  be cooked on medium heat).

5. Drizzle oil on it. When the edges look brownish from underneath, remove the dosa from the tava gently and then cook from the other side also. When dosa look brownish from both sides, remove the dosa from the tava.

6.Similarly make rest of the wheat dosas from the remaining batter and serve with the chutney of your choice.

Thursday 22 December 2011

Bottle Gourd Raita - Lauki Ka Raita

Bottle Gourd is known by various names in India - Doodhi, Lauki, Ghia. It has a mild, almost neutral taste that goes well with most things. Combined with yogurt, as in this simple, tasty dish, it tastes great with pilafs and dals(lentil dishes).

Raitas are normally bland,as they are meant to act as a side dish for spicy main course dishes served as part of a traditional meal.However,here is a slightly spicy raita that can combine  well with spicy as well as bland main course dishes.Revel in the goodness and cooling effect of lauki/ doodhi/bottle gourd and protein rich curds,in one single dish.If you are fussy about milk, this raita is an ideal meal time feast to meet your protein and calcium requirements.
Bottle Gourd Raita - Lauki Ka Raita
Bottle Gourd Raita - Lauki Ka Raita

Preparation Time: 10 minutes
Cooking Time : 15 minutes
Serves  - 4
Protein - 4.5gms per serving.

Bottle gourd / Lauki -1cup chopped
Onions - 1/4 cup sliced
Green Chillies - 1/4tsp finely chopped
Ginger - 1tsp finely chopped
Fresh curd - 1cup beaten
Roasted and powdered peanuts - 3tbsp
Salt - to taste

For the tempering:
Oil- 2tsp
Mustard seeds - 1/2tsp
Curry Leaves - 7 to 8
Finely chopped onions - 2tbsp

1.Combine the bottle gourd,onions,green chillies,ginger and 1/2 cup of water in a deep pan,mix well and cover and cook on a medium flame for 10 to 12 minutes or till all the water evaporates. Keep aside to cool.

2.Add the curds,peanut powder and salt,mix well and keep aside.

3.For the tempering,heat the oil in a small pan and add the mustard seeds.

4.When the mustard seeds crackle,add the curry leaves and onions and saute on a medium flame for 2 to 3 minutes,while stirring continuously.

5.Pour the tempering over the curds - bottle gourd mixture and mix well. Serve immediately.

Wednesday 21 December 2011

Mashed Potato Curry - Bangala Dumpa Mudda Koora

Anyone from south india can relate what i am talking about. Potato is one such vegetable which is loved by every one. For many, cooking does not end without potato. Mashed potato curry also called bangaladumpa mudda kura is purely an Andhra recipe. This curry is served in almost all the marriages in south. The easiest and tastiest curry.This tangy and spicy recipe is very simple to make and is certainly a crowd pleaser. Give it a try. 

Mashed Potato Curry - Bangala Dumpa  Mudda Koora
Mashed Potato Curry - Bangala Dumpa Mudda Koora

Potatoes are a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes also contain iron and copper. Iron is the most important component that maintains the hemoglobin levels in the body. Low iron intake causes lack of energy, dizziness, headache and anemia. Copper along with iron is necessary for red blood cell formation. Potatoes are a wholesome food and you won’t be hungry at all, for some hours, after eating potatoes. They contain carbohydrates, which is a good source of energy.

Large potatoes -2 nos
Chopped onion - 2nos-cut lengthwise
Green chillies - 3 chopped
Green Peas - 3tbsp (optional)
Channa dal - 1tbsp
Urad dal - 1tbsp
Mustard seeds - 1/4tsp
Cumin Seeds /Jeera - 1/4tsp
Red chillies - 3nos
Curry leaves - few
Turmeric powder-1/4tsp
salt to taste
Coriander leaves-1tbsp
Ginger - 1ich piece
Lemon Juice - 1tsp
oil - 1 1/2tbsp

1.Boil or bake the potatoes and peel them when cool and mash.

2.Grind green chillies and ginger to a smooth paste and keep it a side.

3.In a pan, heat the oil for tempering. Add channa dal, urad dal, mustard seeds, jeera. Let the seeds splutter before adding red chillies, curry leaves.

4.Add onions and fry till light brown color. Now add ginger and green chilli paste,fry for some time. Now add turmeric powder and stir before adding the mashed potatoes and green peas.

5.Add salt and Stir until everything is mixed properly.

6.Switch off the flame and sprinkle lemon juice on the top.Garnish with the chopped coriander leaves.

And there you go...Mashed potato curry is ready. Enjoy!!!

If potato is so nutritional, where does the fault lie? The fault lies in the way people cook or eat potatoes. We prepare a salty, fried and fatty snack of potatoes.
The skin which contains most of the nutrients is peeled off. While cooking potatoes, most of the vitamin C is lost. It is better to eat baked potatoes, than fried or
grilled ones.

Tuesday 20 December 2011

Instant Choclate Fudge


Sometimes the simplest recipes yield the richest results. This  combination of Cocoa powder and sweetened condensed milk is even better embellished with vanilla and chopped nuts.

A great treat for children to make. Also a quick, easy way to turn plain, boring biscuits  from the supermarket into something that both adults and children will enjoy. Chances are everyone will enjoy them so much you might be lucky to get a piece yourself!This is a very easy no bake chocolate (fudge) with nuts and raisins.

Instant Choclate Fudge
Instant Choclate Fudge

Ingredients :
Marie Biscuit - 15
Cashew nuts - 1/4 cup (chopped)
Raisins - little less than 1/4 cup
Cocoa Powder - 1 tbsp
Unsalted Butter - 1 1/2 tbsp (melt it over a bowl of hot water)
Condensed milk -2 1/2 tbsp
Sugar -2 tsp
Milk -1 tbsp (optional)
Vanilla essence - 1 tsp

Instant Choclate Fudge

1.Keep all the ingredients ready. Break the biscuits and powder it coarsely in a blender.

2.Add Cashew nuts and raisins, sugar and vanilla essence.

3.Add cocoa powder, condensed milk and melted butter.

4.Make a dough just like chapati dough and shape it into Rectangular shape. If you are not able to make a smooth dough, you can add little milk, otherwise it is not needed.

5.Wrap it tightly in a butter paper and keep it in the refrigerator for 1 1/2 hours. (not in the freezer)

6.After 1 1/2 hours, remove the butter paper and cut the chocolate into rounds or squares as  you want.

Monday 19 December 2011

Mixed Vegetable Poha - Flattened Rice With Vegetables

Poha Flattened rice (also called beaten rice) is also called Avalakki in Kannada, Atukulu in Telugu and Aval in Tamil.Mixed Vegetable Poha.. A simple yet tasteful way to start a beautiful day.A Quick and delicious recipe for a morning breakfast or evening snack. Lots of fresh veggies makes the Poha healthy and yummy. You can use any type of Poha,I personally prefer Thick Poha as it doesn't become mushy.Poha with vegetables is a one pot meal which you can enjoy with a hot cup of tea and some ketchup.Vegetable Poha  is easy to make at home for evening snacks or breakfast. Poha is a light and nutritious recipe.This is a comparatively heavy yet healthy ,full of nutrients and delicious to fill the stomach.
Mixed Vegetable Poha - Flattened Rice With Vegetables
Mixed Vegetable Poha - Flattened Rice With Vegetables

Thick poha- 2 cups
Green Chillies - 3 slit length wise
Carrot - 1/4 cup finely chopped
Potato - 1 small finely chopped
Green peas - 1/4 cup
Onion - 2 medium finely chopped
Mustard seeds - 1/4tsp
Urad dal - 1/4 tsp
Channa Dal - 1/4 tsp
Red chillies - 2 broken into two
Cumin Seeds - 1/4 tsp
Turmeric Powder /Haldi - 1/2 tsp
Lime juice - 1tbsp
Oil - 2tbsp
Salt to taste.
Coriander leaves - 2tbsp Chopped.

                                                               Mixed Vegetable Poha
1.Wash Poha with cold water and drain all the water. Set it aside.

2.Now heat oil in a pan and add in the mustard seeds,urad dal,channa dal and red chillies.

3.Now add chopped potatoes. Since potatoes take a little longer to cook .

4.Let it cook for about 5 minutes and then add  the carrots and peas. ( you can add as many veggies as you want) 

5. Cook them again for another 4-5 minutes and then add chopped onion and green chillies.

6.Stirring occasionally let all the vegetables cook well. After the vegetables are cooked add salt and turmeric.

7.Mix everything together and then add  poha to the vegetable mixture.

8.Turn heat to very low and gently mix all the ingredients, poha is very soft so you don't want it to get mushy. If you think its a little dry for you as it sometimes happens, just sprinkle a little water on it and mix everything.

9. Turn of the heat and cover your pan with a lid and let it sit for a few minutes.

10. Sprinkle  lime juice and chopped coriander and serve hot.

Sunday 18 December 2011

Fenugreek Leaves Dal - Methi Dal- Menthi Koora Pappu

Generally it is said that Methi Dal makes a perfect summer meal as during a heat stroke .Dal with fenugreek leaves is a very simple and delicious dal based dish made with masoor dal and fresh fenugreek leaves cooked together with Indian spices. This dish is commonly known as Methi Dal in North India. It is a very nutritious dal recipe with subtle flavours from the garlic and spiciness from the crushed dry red chillies.

Fresh fenugreek leaves or methi leaves have a delicate and aromatic smell that release a wonderful smell on cooking with masoor dal. Fenugreek is a popular green leafy vegetable that look naively mild but when cooked, dazzles and grabs the attention of each one with its amazing aroma if cooked with dal. 
Fenugreek Leaves Dal - Methi Dal- Menthi Koora Pappu
                                        Fenugreek Leaves Dal - Methi Dal- Menthi Koora Pappu

Dal with fresh fenugreek leaves is a fantastic combination very popular in the Andhra region and North India. The dish is very simple and fast to prepare with very minimal ingredients making it rustic dish and is neither having a runny nor dry consistency. It goes exceptionally well with roti, chapatti, bhakris or even plain cooked rice.

The simplicity of the mild and subtle flavours of the tadka with little few strong ingredients like the garlic, dry red chillies, asafetida, mustard seeds, coriander leaves enhances the flavours of this dal. Dal is a staple dish accompanied with any flat Indian breads or rice throughout India.

Dal with fenugreek leaves mainly gets its flavours from each and every ingredient that is added in without dominating each other. On the whole, this dish is power packed with all the nutrients and vitamins received from lentils, fresh fenugreek leaves, garlic, asafoetida (hing) etc making it healthy and nutritious to eat. In Indian, fenugreek leaves are known to have cooling effects and is extensively used during the summer months in the northern & north western part of India, as food & part of kitchen medicine. These tiny legumes excellently provide protein and iron from a non-meat source, thereby providing energy without animal fats.

Culinary Uses of Fenugreek Leaves:

1.The leaves of fenugreek are made into a paste and applied on the body and one clove a day will improve your health and 2-3 cloves will help prevent a cold.

2.Lentils are often mixed with grains such as rice which results in a complete protein dish. They also contain dietary fibre, folate, vitamin B1 and having a good source of iron.

One bunch of fresh fenugreek / Methi leaves /Menthi koora - washed and leaves plucked
Masoor Dal - 1/2cup
Tomato -1 medium finely chopped
Onion - 1 medium finely chopped
Green Chillies -3 slit length wise
turmeric - 1tsp
Red chilli Powder - 1/2tsp (optional)
Salt to taste

For Tempering / Tadka :
Oil - 1 1/2tbsp
Mustard seeds - 1/2tsp
Cumin seeds - 1/2tsp
Garlic clove- 1 finely chopped
Curry leaves - few
Red chillies - 2 nos broken in to two
Asafoetida - A pinch.

1. Wash dal. Wash fenugreek leaves in salt water. Chop them finely. Mix together dal, leaves, 1 tsp oil, turmeric powder and 1 cup water. Boil them till soft.

2. Mash dal and fenugreek leaves. Keep aside.

3. Chop onion and tomato . Crush garlic cloves.

4. Heat a  deep pan. Put 1 tbsp oil into it. Once the oil is hot, add mustard seeds. When mustard seeds crackle, add asafoetida, red chilies and garlic cloves.  Add chopped onions and fry them till translucent.Then add chopped tomatoes.Allow it to cook for some time.

5. Pour dal and fenugreek leaves mixture into the pan. Add water for desired thickness. Bring it to a boil.

6. Add salt and red chilli powder and simmer for 10 minutes.

7. Garnish with coriander leaves while serving.

8.Serve hot with chapati or rice.

Saturday 17 December 2011

Ragi Malt - Ragi Ambali

Ragi malt makes a perfect breakfast item.  A hearty and very nutritious breakfast and that which keeps you full until lunch. This version is ideal for those suffering from Diabetes.

Ragi Malt - Ragi Ambali
Ragi Malt - Ragi Ambali

Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2people

Ragi (Finger Millet) Powder (store bought)-3tbsp
Butter Milk - 2cups (or as needed)
Water - 1cup
Salt -to taste.

1.Slightly roast the powder first in medium flame till aromatic, around 3-5 minutes. Make sure you don't burn the powder. This step is to eliminate any raw smell from the porridge. Set aside.

2.On the other hand take a saucepan and heat the water till lukewarm. Add the  Ragi powder to the water.

3.Keep stirring until it gets well mixed. Add salt to it.

4.Bring to a boil.Switch off the flame and let it cool for some time.

5.Add Buttermilk. You can add more or less  butter milk depending on your taste.

6.Serve it cold.

Friday 16 December 2011

Creamy Brocoli Curry


Health Benefits Of Broccoli:
  • Broccoli's note worthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products. Calcium does more than build strong bones.
  • The vegetable is also fiber-rich, which enhances the gastrointestinal (GI) tract, as well as aims to reduce blood cholesterol levels.
  • Additionally, the health benefits of broccoli have been linked to preventing and controlling the medical concerns like diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis, and even the aging process.
When preparing the vegetable, it is important to remember that overcooking broccoli equals a reduction in vital nutrients (especially when boiling in water). To savor
every last drop of vitamins and healthy components, you should try steaming, microwaving, or preparing broccoli in a tasty stir-fry.
Creamy Brocoli Curry
Creamy Brocoli Curry

Broccoli Gravy is a delicious gravy curry that goes very well with both rice and roti. Broccoli doesn't lend itself to Indian-style of cooking, but it's very good for your health, so here's a recipe you might want to try.

This versatile vegetable is also used to make delicious soups, including the Broccoli Cheese and Cream of Broccoli options commonly served at high end restaurants.

To be grinded to a paste:
Coriander leaves/Cilantro - a small bunch
Cashew - 10 pieces
Onion - a handful of small shallots or 1 big
Green chillies - 2

Other Ingredients:
Cinnamon - 2 small sticks
Cardamom - 3 pieces
Cloves - 3 pieces
Ginger garlic paste - 2 tsp
Broccoli florets - 400 g
Heavy cream - 3 tbsp

1.Take the ingredients from the grinding section and grind to a fine paste with addition of little water. Keep it aside.

2.Take a non stick kadai, add oil. Saute the cinnamon, cardamom, cloves. Then add the ginger garlic paste. Saute until nice aroma comes. To this add the ground paste and cook in low flame. Now, add the broccoli florets and cook until broccoli is cooked but still crunchy. Keep stirring frequently and add cream and give a final stir. Switch off the flame once done.

3.Garnish with some coriander leaves and little cream. Serve hot for rotis, kulchas, or rice.

Thursday 15 December 2011

Spinach /Palak Soup

A typical indian meal starts with traditionally-flavoured soups like tomato soup .  Healthy and colourful spinach is combined with low fat milk and flavoured with garlic  and chillies. Milk makes the soup aesthetically mild and well-flavoured while pepper and green chillies spice up an otherwise simple soup,while a dash of mint adds a refereshing touch.

 Spinach /Palak Soup
Spinach / Palak Soup

Chopped spinach (palak) - 2 bunches
Mint leaves (phudina) - 2tbsp
Green Chillies - 3
Low fat milk (99.7% fat-free)
Freshly ground black pepper powder - 1tbsp
Butter - 1tbsp
Fresh Cream - 1tbsp

1.Boil 2 cups of water in a deep pan, add the spinach and cook for 3 to 4 minutes and keep aside and allow to cool.

2.When cool, add the mint leaves and green chillies and blend in a mixer to a smooth purée.

3.Transfer it into a pan, add the milk and bring to boil.

4.Add the salt and  pepper  and mix well.

5.For the tempering, heat the butterin a small pan, add the garlic and sauté over a medium flame till it turns golden brown in colour, while stirring continuously.

6.Add this tempering to the spinach mixture. Mix well and simmer for another 2 to 3 minutes.

7.Serve hot garnished with fresh cream.

Wednesday 14 December 2011

Instant Peanut Chutney

Instant Peanut Chutney
Instant Peanut Chutney

Ground Nuts /peanuts-250gms (Dry roasted and peeled) which are easily available in the grocery store.
Garlic cloves - 6nos
Cumin seeds / jeera - 1tsp
Red chillies - 8nos
Dry coconut powder - 2tbsp
Sesame seeds - 1tbsp
Amchoor Powder -1tsp
Salt- to taste.
Oil- 1tbsp
Mustard seeds-1tsp
Curry leaves- few

1.Heat the non-stick pan,dry roast sesame seeds, cumin seeds and red chillies.

2.Mix all the ingredients  and grind to a fine powder.

3.Add hot water to the mixture and grind again.

4.heat 1 tbsp oil in a pan add mustard seeds and curry leaves add to  the ground mixture.

5.Serve with Idli /Dosa.

Note: After grinding all the ingredients to a fine powder,transfer to a clean bottle and refrigerate  (stay for 2-3 weeks).You can mix hot water tempered with mustard seeds and curry leaves and serve as chutney whenever is needed.Powder can be used as stuffing for vegetables like brinjal or bhindi.

Tuesday 13 December 2011

Pista Date Milk Shake

There are many types of milk shakes with different types of flavours. This healthy milkshake is made with Pistachios,Dates and honey.
Pista Date Milk Shake
Pista Date Milk Shake

Unsalted raw Pistachio (Pista)- 3tbsp
Dates -10nos
Honey 1tbsp
Ice cubes


1.Place the pistachios adn dates in a blender, cover, and pulse several time to coarsely grind.

2.Add 1 cup milk and blend until smooth.

3.Scrape down the sides of the jar with a spatula to free the nuts.

4.Slowly add another 1 cup milk,honey and blend for 1/2 minute.

5.Add the Ice cubes to the mixture and blend again.

6.Serve chilled in a  tall glass.

Monday 12 December 2011

Crispy Oats Ravva Dosa

Oats Dosa is a healthy Indian bread dish that combines oats, oil among other things to create a  very tasteful, tantalizing, tempting recipe.It's very delicious and yummy recipe. Just follow our quicker and easier method to make / Prepare Oats Dosa and enjoy this luscious, mouth watering recipe.If you are bored of having oats porridge everyday, for a change you can make this dosa.
Crispy Oats Ravva Dosa
Crispy Oats Ravva Dosa
Let’s learn how to make/prepare Oats Dosa by following this easy recipe.

Oats -  1 cup
Rice flour -  1/4 cup
Semolina /Sooji -1/4 cup
Jeera -  1 tsp
Onion - 1 chopped finely
Green chillies - 1/2 finely chopped
Pepper powder - a pinch [optional]
Oil - as required
Curry leaves - Chopped finely
Salt  - to taste
Water -  as required

1.Dry roast oats for 2 mins till a nutty aroma comes and the color of oats slightly changes. Allow it to cool down then powder it finely.

2.Add little oil and saute the onions for 2mins. In a serving bowl : Add oats powder, rice flour, sooji, jeera, onion, pepper powder, curry leaves,salt and mix well.

3.Add water and make a thin batter like rava dosa batter.Heat the dosa tawa, take one laddle of batter and drizzle it from the corners and finishing off in the middle same like we do for rava dosas. Drizzle oil, allow it cook till golden brown and turn over to other side, leave it for 2 seconds then transfer to the serving plate.

4.Enjoy the crispy oats dosa hot with Chutney of your choice.

Sunday 11 December 2011

Sweet Corn Mushroom Fried Rice

No Chinese meal is complete without fried rice or steamed rice.Sweet Corn and Mushroom Fried Rice is a delectable blend of spicy flavors that are sure to tease our palate. This is a very tasty and healthy stir fried rice with sweet corn and mushrooms.

Sweet Corn Mushroom Fried Rice
Sweet Corn Mushroom Fried Rice

Here goes the easy to follow and delicious to eat recipe :)

Sweet Corn - 3/4 cup
Spring onions-2 along with greens chopped
Garlic-1 tsp(chopped)
Ginger-1 tsp(chopped)
Soy sauce-2 tbsp
Chilli Sauce -1 tbsp.
White pepper powder-1 tsp
Salt- to taste
Ajinomoto - A pinch  (optional)
Basmati Rice-2cups
Oil-2 tbsp

1.Set the rice to cook with rice:water in 1:1.5 ratio. Ensure you add about 1/2 tsp of salt to the water before you place in the cooker. Cook the rice in rice-cooker .to get  perfect, non-sticky and separate grains of rice once done. You could even use your normal, everyday rice.

2.Once the rice is done, gently spread on a wide plate and let it cool.

3.Clean the mushrooms and cut in to quarters and set a side.

4.Now, heat oil in a wok. Add the finely chopped spring onion whites, ginger and  garlic .Saute on a medium flame till the onions  are cooked and tender.

5.Add the spring onion greens and saute another 2 minutes till they wilt.

6.Next, throw in the sliced mushrooms and  sweet corn continue to saute till it is cooked. The water content in the mushrooms is sufficient to cook the mushrooms, so don’t add any additional water.

7.Add adequate salt (don’t forget the rice has salt added too). Stir well.

8.Add the Ajinomoto ( if using), stir well .

9.Simmer the flame and add the soy-sauce and chilli sauce . Ensure you simmer before you add the soy-sauce, else you’ll end up with a funny, burnt taste in the fried rice…. Stir well.

10. Use a long spatula and gently flatten out any lumps in the rice. Add the rice to the wok , stir well to incorporate and cook on a high flame for 3-5 minutes, stirring continuously.

11.Remove from flame, garnish with more chopped spring onions, and serve hot with any other Chinese gravy of choice,or simply with tomato sauce.

Saturday 10 December 2011

Curd Rice

Curd rice is a very popular south Indian dish and is truly a comfort food. It tastes great with just a pickle or . Curd rice is also known in Indian languages as Dahi Chawal (Hindi), Thair sadam (Tamil), Mosaranna (Kannada), Dahi Bhaath (Marathi) and Dhadojanam (Telugu).  The word “curd” as used in India is usually referred to liquidy, sour, unsweetened yoghurt. It is most popular in the Indian states of Andhra Pradesh,Karnataka, Kerala and Tamil Nadu.

Curd Rice
Curd Rice

Curd rice or Yogurt rice is a simple delicacy made in South India. Cooked rice is combined with curd or yoghurt and then seasoned with chilly, curry leaves, ginger, urad dal, mustard seeds, channa dal and hing. Alternatively, it can also be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt, yoghurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) tempering it with fried urad dal, mustard seeds, green chilli and chopped coriander.

Rice - 1 cup
Plain curd - 1 cup
Milk - 1/4 cup
Green chilies - 1 or 2
Ginger - 1 inch piece
Coriander leaves(Cilantro) - 1 tbsp chopped
Curry leaves - 4-5
Salt - 1/2 teaspoon or to taste
Water - 3cups.

Ingredients For Seasoning
Oil - 1 tablespoon
Channa Dal (Bengal gram dal) - 1/2 tea spoon
Urad (black gram)dal - 1/2 tea spoon
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch

1.Pressure Cook One Cup of Rice with 3 cups of water. Rice has to be Over cooked, so that it could be easily mashed.

2.Pressure cook the rice upto 5 whistle count.

3. Add curd and salt.Mix well.

4. Chop green chillies and ginger finely.

5. Heat oil. Fry mustard seeds urad dal cumin and asafoetida.

6. Add curry leaves and chopped ginger and green chillies. Saute for 2 minutes.

7. Switch off the fire and add the rice curds mixture to the pan.

8. Mix well. serve with with pickle.

Friday 9 December 2011

Guava And Fenugreek Leaves Stirfry

Fenugreek and Guavas a unique combination.Variety twist for the regular Aloo methi.Tangyness of the guavas gives this dish a unique flavour.Perfect dish for the ones who are looking for a low calorie diet.

Guava And Fenugreek Leaves Stirfry
Guava And Fenugreek Leaves Stirfry

Fenugreek Leaves (Methi)-1 big bunch - chopped finely.
Guavas - 3 medium size
Tomato - 1 chopped finely
Cumin Seeds / jeera -1/2tsp
Dry red chillies - 3 nos
Ginger - 1sp finely chopped
Onion - 1 large finely chopped
Coriander Powder - 1tsp
Turmeric Powder - 1/4tsp
Salt - to taste
Garam Masala- 1/2tsp
Olive Oil - 1tbsp

1.Boil 4 cups water with 2 tsp salt in a kadai.Add fenugreek leaves and boil for 5-6 minutes on low heat till soft.Drain,refresh in cold water and keep aside.

2.Cut guavas into 4 pieces.remove the seeds and cut into 1inch pieces and set aside.

3.Heat oil in a non-stick pan or kadai.Add cumin,broken red chillies and chopped ginger.Stir and add the onions.Cook till light brown.Add coriander powder,turmeric,salt and garam masala.Stir for a minute.

4.Add the tomato and cook for 3-4 minutes on low heat.Add guava pieces.Stir for 2 minutes.Add 1/2cup water,cover and simmer the masala on low heat for 5-8 minutes,till it is well blend and guavas are cooked.

5.Add Boiled fenugreek leaves and 1/4 tsp salt.Stir fry the  for 5-6 minutes.Serve hot with roti or rice.

Thursday 8 December 2011

Sweet Corn Mint Paratha

Sweet corn calories are healthiest form of calories you can consume. Due to this, the health benefits of sweet corn are tremendous and a diet rich in sweet corn is often prescribed for those who suffer from heart diseases and cancer.For these various reasons, the consumption of sweet corn is very necessary, as it has so many health benefits. It is a good idea to include sweet corn as a staple part of your diet to a considerable extent so as to maximise the benefits that you can glean from this rich food source.

A moderate consumption of sweet corn may help children with increasing brainpower and memory. This is because thiamine (a component of Vitamin B) helps promote increased memory. Recent research has focused on sweet corn and its antioxidant properties. Sweet corn antioxidants can prevent cardiovascular problems and fight cancer.
Sweet Corn Mint Paratha
Sweet Corn Mint Paratha

Sweet corn entry into the Indian markets has added more scope to the Indian cuisine.Here is delicious paratha with the goodness of sweet corn ,mint and a hint of spice with chillies these parathas are delicious accompaniment to any curry ,raita or just with the plain curd.

Ingredients :
Sweet Corn - 1 cup
Mint leaves -1/2 cup
Wheat Flour - 2 cups
Green Chillies - 2
Salt to taste
Oil  to fry the paratha.

Method :
1.Grind the corn, green chillies and mint into a  coarse paste and add salt to the paste . Set aside.

2.In a mixing bowl, combine the corn paste, wheat flour and knead into a smooth dough. Divide the dough into small balls and set aside.

3.Roll out each ball into a circle, using wheat flour for dusting.

4.Put the roti on a hot pan, cook for a minute. Add a little oil around the edges, turn and fry the other side. Take it out.

5.Serve hot with onion raita.

Wednesday 7 December 2011

Hyderabadi Nawabi Mushroom

Hyderabadi Nawabi Mushroom is famous for its rich and aromatic nature. It's taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits.Hyderabadi cuisine is inspired by the Mughlai cuisine.

What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree.The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas.

 Hyderabadi Nawabi Mushroom
Hyderabadi Nawabi Mushroom
Hyderabadi Nawabi Mushroom Curry is a tasty gravy dish that makes a great accompaniment for any Indian roti (chapati, naan, plain paratha, or poori) and rice.

Mushrooms are worth including in our diet plan, as they provide a lot of vital nutrients. Mushrooms provide a lot of vital nutrients and antioxidants that help reduce high blood pressure and protect cells from damage.

Mushrooms - 100gms cut in to halves
Green peas - 1cup
Ghee- 3tsp
Coriander Leaves: 2tbsp chopped
Garam Masala - 1/2tsp
Recd chilli Powder - 2/2tsp
Salt to taste.

To be grind into a paste:
onions -2
Ginger - 1 inch piece
Cashew nuts - 1/4cup
black cumin seeds - (shahi jeera) - 1/2tsp
Cumin seeds (jeera) - 1/2tsp
Green chilli -1
Dry red chilli - 2nos

1.Grind the onions and the cashew nuts along with all the other ingredients under the to be grinded list .

2.Heat the ghee and fry the nut and onion paste to a rich golden brown colour,sprinkling a little water in between to prevent it from burning.Fry till ghee separates.

3.Add the garam masala , chilli powder and salt.Stir for a few seconds.

4.Add 1/2 cup water to the cashew nut paste and give it a boil.Add the mushrooms and peas.Let it cook for 4-5 minutes.

5.Add 1 cup of water and 1tbsp coriander leaves.Cook covered on low flame,till the vegetables are done.

6.Remove from fire when the vegetables are cooked and the gravy is slightly thick.

7.Serve hot,garnished with fresh coriander leaves.

Tuesday 6 December 2011

Cilantro (Coriander) Soup

Coriander, commonly known as Dhania in the Indian Subcontinent or Cilantro in the Americas and some part of Europe, is an herb which is extensively used around the world as a condiment or as a garnish or as a decoration on the dishes.

Coriander is very rich in useful natural elements and micro nutrients. It is a perfect source of various vitamins, dietary fiber, minerals like sodium, calcium, magnesium, phosphorus, potassium, manganese.

Cilantro, also known as coriander, has a distinct aroma due to its concentrated essential oils. This captivating aroma may have been responsible for humans around the world intuitively incorporating cilantro into their diets for health reasons .
Cilantro (Coriander) Soup
Cilantro (Coriander) Soup
An aromatic and healthy soup. This is an interesting deviation from the regular vegetable soup.  very appetising, and the coriander lends its own distinct flavour and colour for this soup.

Butter- 1tsp
Bay Leaf ( tej patta)- 1
Cinnamon (Dlachini) - 1"stick
Chopped potato- 3/4cup
Milk -1/2 cup
Cilantro  or Coriander - 1 1/2 cups chopped with the stalks
Water / vegetable stock -2 1/2 cups

1.Peel the potato and cut into small cubes or pieces.

2.Melt 1 tsp butter in a pan,add bay leaf,cinnamon and chopped potato.cook for 5 minutes on medium flame ,stirring in between.

3.Add 1 1/2cup chopped coriander,cook for 1 minute.

4.Reduce heat.Add 1/2 cup milk.cook for 2 minutes on medium flame,stirring continuously.Remove from fire.Let it cool.

5.Blend cooled mixture in a mixer to get a puree.

6.Return puree to the pan,add the prepared stock.Give 2-3 boils.Remove from fire.

7.Serve in individual soup bowls.Serve hot.
Corainder /Cilantro
Corainder / Cilantro

Health benefits of Cilantro (Coriander):
1.Cilantro / Coriander  herb contains no cholesterol; but is rich in anti-oxidants and dietary fiber which help reduce LDL or "bad cholesterol" while increasing HDL or "good cholesterol" levels.
2.The leaves and seeds contain many essential volatile oils .
3.The leaves and stem tips are also rich in numerous anti-oxidant polyphenolic flavonoids .
4.The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase.
5.It is also rich in many vital vitamins including folic-acid, riboflavin, niacin, vitamin-A, beta carotene, vitamin-C that are essential for optimum health. Vitamin-C is a powerful natural antioxidant. Cilantro leaves provides 30% of daily recommended levels of vitamin-C.
6.Coriander / Cilantro -Consumption of natural foods rich in vitamin-A and flavonoids (carotenes) helps body protect from lung and oral cavity cancers.
7.Cilantro is one of the richest herbal sources for vitamin K. Vitamin-K has potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain.
8.The coriander seeds oil have found application in many traditional medicines   deodorant, digestive, carminative, fungicidal, lipolytic (weight loss), stimulant and stomachic.

Culinary Uses:
1.Cilantro (coriander) leaves has been used in preparation of many popular dishes in Asian and east European cuisine since ancient times. Along with other spicy items, it is being used to enhance the flavor and taste of vegetable, chicken, fish and meat dishes.

2.The herb has also been used in the preparation of soups, and sauces. Popular Mediterranean cilantro pesto, prepared using fresh cilantro, red pepper, garlic cloves, olive oil, pumpkin seeds with slight lemon twist, is a great addition on pasta, in sandwiches .

3.Freshly chopped and sauteed coriander leaves are a great addition to green salad.

4.Cilantro or Coriander seeds powder is one of the main ingredients used in the preparation of curry powder.

Monday 5 December 2011

Tindora Chutney - Dondakaya Pachadi

Tindora Chutney - Dondakaya  Pachadi
Tindora Chutney - Dondakaya Pachadi

Tindora /Dondakayalu: 1/4kg
Green chillies: 6 nos
Tamarind : Small lemon size
Cumin seeds: 1/2 tsp
Garlic flakes: 5 pcs
Turmeric powder: 1/4 tsp
Salt to taste.
oil: 2 tsp
coriander leaves: few

For  Tempering:
Oil: 2 tsp
Red chilli: 2no
Mustard seeds: 1/4 tsp
Cumin seeds 1/4 tsp
Urad dal: 1/2tsp
Channa dal: 1/2 tsp
Curry leaves :few

1.Heat oil in a pan and add choped Tindora,turmeric and little salt and fry for 15 mins with low
flame and keep aside.

2.Heat a little oil in a pan and add green chillies without chopping and fry for 2 mins.Then add tamarind and over and let it cook for some time.

3. Transfer Tindora,green chillies and tamarind to a mixer jar and blend them to a coarse paste.

4.Check and adjust the salt.

5.Heat oil in a pan add red chilli, mustard seeds, cumin seeds and let them splutter and add chana dal, urad dal and curry leaves and remove from fire.

6.Add this tempering to the tindora mixture.

7.Add coriander leaves to the mixture and serve with hot plain rice.

Sunday 4 December 2011

Sambar Powder

A must in every South Indian Kitchen.

oil- 1tbsp
Red chillies -20-25 nos

To be roasted with out oil:
coriander seeds  - 1cup
Fenugreek seeds - 1tbsp
Dry coconut - 1/4 cup grated.

1.On a low flame,dry roast the coriander and fenugreek,each separately,until deep brown.

2.Roast the dry coconut without oil until golden brown.

3.heat the oil and roast the red chillies on a low flame until crisp and bright red.

4.Remove from oil and set a side

5.Grind all these ingredients into a fine powder.

6.Cool and store in airtight container.

Note:Do not mix salt if u want to preserve the powder for long time.

Saturday 3 December 2011

Curry Powder - Koora Podi

Enhance the taste of vegetables with this powder.

Oil - 2tbsp
Red chillies - 1cup 10-15 stalks removed (one can add or reduce the amount of redchillies according to their spicy levels)
Curry leaves- 1/2 cup
Asafoetida- 1tsp

To be roasted with out oil.
Bengal gram / Channa dal - 1 cup
Spilt black gram / urad dal - 1cup
dry coconut powder - 1/4cup grated


1.On a low flame, dry roast the channa dal and urad dal,each separately to deep brown.roast the dry coconut without oil until golden brown.

2.Heat the oil and roast the chillies on a low flame until crisp and bright red,but not brown.remove from oil and set a side.Now,roast the curry leaves until crisp and dark green.remove from oil and set aside.

3.Grind all these ingredients into a fine powder.Cool and store in an airtight container.

Note: Do not add salt to the curry powder if you want to preserve the powder for long time. You can add the salt to curry powder while making the recipe according to the quantity of the curry powder that you are using for the recipe.

Friday 2 December 2011

Stuffed Brinjal With Curry Powder (Gutti Vankaya - Koora Podi)

Gutti Vankaya Koora or Stuffed Eggplant/Brinjal curry is Andhra delicacy.As its name suggests stuffed brinjal curry is not only an Andhra classic, it is also very pretty to look at and the taste is pure fiery heaven.Well stuffed brinjal curry can be made with a variety of stuffing's. The one I am posting today is a dry version with curry powder which is very easy and very simple to make.

Stuffed Brinjal With Curry Powder (Gutti Vankaya - Koora Podi
Stuffed Brinjal With Curry Powder (Gutti Vankaya - Koora Podi)

Baby eggplants – 12, washed and dried
Curry Powder- to stuff the egg plants
salt- to taste

1.Make a “X” cut on the bottom of the eggplant, about 3/4th of the way up, making sure that the eggplant still holds together and does not become pieces. Keep aside. 

2.Mix some salt according to the taste to the curry powder.Gently open the eggplants and stuff the Curry Powder inside. Continue doing it for the remaining eggplants.

3.Heat 2tbsp oil in a wide pan; arrange the stuffed eggplants in the pan. Cook covered on medium low heat until eggplants are about ¾th cooked.

4.Now Open the lid and add 1tbsp oil all over the eggplants.Cover and cook until eggplants are tender. 

5.Switch off the flame and sprinkle little curry powder and chopped coriander on the eggplants.Serve hot with Plain rice .

Curry Powder Recipe:
Enhance the taste of vegetables with this powder.

Ingredients:Oil - 2tbsp
Red chillies - 1cup 10-15 stalks removed (one can add or reduce the amount of redchillies  according to their spicy levels)
Curry leaves- 1/2 cup
Asafoetida- 1tsp
To be roasted with out oil.
Bengal gram / Channa dal -  1 cup
Spilt black gram  / urad dal - 1cup
dry coconut powder - 1/4cup grated


1.On a low flame, dry roast the channa dal and urad dal,each separately to deep brown.roast the dry coconut without oil until golden brown.

2.Heat the oil and roast the chillies on a low flame until crisp and bright red,but not brown.remove from oil and set a side.Now,roast the curry leaves until crisp and dark green.remove from oil and set aside.

3.Grind all these ingredients into a fine powder.Cool and store in an airtight container.

Note: Do not add salt to the curry powder if you want to preserve the powder for long time. You can add the salt to curry powder while making the recipe according to
the quantity of the curry powder that you are using for the recipe.

Thursday 1 December 2011

Ragi Dosa

Ragi Millet has various names from all across the globe. This small food grain popularly known as Finger millet is also known as bulo (Uganda), nachini (Maharashtra), African millet, koracan, wimbi (Swahili) and ragi. The origin of this humble grain is believed to be from Uganda, or regions around that country, from where it was introduced to India about 3000 years ago.

Since it has served well the poor man, for it was then a staple food of farmers. It acts as a rich source of calcium and carbohydrates, and also proteins, trace minerals, iron, niacin (a vitamin of B-complex group), methionine (an essential amino acid).

Ragi Millet
Ragi Millet

It is a part of everyday diet in many parts across the globe, be it in the form of ragi porridge, soups, mixed with the flour for rotis, desserts like halwa, mixed with the dosa/idli batter, it is one of the weaning foods for babies (6-7 months onwards) and is also a good wholesome diet for diabetics. Thus, offering the user with benefits which would normally accrue to milk and its products.The calcium it contains is easily assimilated and helps strengthen the bones, keeping osteoporosis away.

Benifits Of Ragi Millet:
  • For the calorie watchers, this is just about what you are looking for as; it is very rich in iron and very low on fat and calories.
  • The leaf juice of this food grain is given to women in childbirth.
  • The plant is diaphoretic, diuretic and vermifuge. It is a ‘folk remedy’ for leprosy, liver disease, measles, pleurisy, pneumonia and small pox.
  • For those interested, ragi is fermented to make beer!
  • Ragi porridge is considered ‘cooling’ for the body.

Ragi Dosa
Ragi Dosa

If you like Dosa, then you will surely like this Ragi dosa too. I just used the regular dosa recipe but enhanced it nutritionally with Ragi flour. The taste is very similar to regular dosa though you get the hint of ragi while tasting it.

Urad Dal -   1 cup
Ragi Flour   - 2.5 cups
Fenugreek Seeds -  2 tsp
Salt To taste
Ghee / oil to cook the Dosa.

1.Soak the Urad Dal and fenugreek seeds for at least four hours. Then Grind it into a smooth batter.

2.Stir in the Ragi flour and salt. Set it in a warm place to ferment overnight.

3.To prepare Dosa, preheat a skillet. Pour a ladle full of batter right at the center of the skillet and spread it in a circular action starting from the center, fanning out to the edge of the skillet.

4.Put some ghee /butter/ oil on the dosa .Sprinke some onion and coriander on the dosa.roast the dosa till the broun lines appear on the dosa.

5.Once the Dosa is cooked it comes off the skillet pretty easily. Serve hot with the chutney of your choice.

Note: The batter stores well in the refrigerator for a week.