Sambar with shallots/ sambar onion

cooked sambar

 to peel shallots, cut edges & immerse in water for 15- 20 minutes

 shallots, garlic, chilies, curry leaves ready for seasoning

Sambar with shallots

Ingredients

Shallots 15-20  peeled       green chili 1 cut fine        curry leaves       fresh coriander leaves

Tamarind juice 2 cups         cooked tuvar/ arhar dal   1 ½- 2 cups          samabr pdr  1 ½- 2 tsp

Salt to taste   oil 2 tsp       atta/wheat flr 1 tsp           hing/asafetida  ¼ tsp          mustard seeds  1 tsp

Methi/ fenugreek seeds ¼ tsp        garlic 2-3 pearls chopped fine optional

Method

1)      cut the top & bottom of shallots, peel & keep it aside.

2)      Soak a small ball of tamarind in hot water, squeeze out its juice by adding little water twice,s tarin & keep it aside.

3)      Pressure cook arhar dal for 4 whistles with ¼ tsp turmeric pdr & keep aside.

4)      In a thick pan, add oil, add mustard seeds, once it crackles, add fenugreek/methi , add shallots/ sambar onion, along with some finely chopped curry leaves, green chilies, garlic, sauté till onion turns transparent. This can be done by adding a pinch of salt to onion while frying, as it gives out water, then it can be fried in less oil, or by keeping it covered.

5)      Add tamarind juice, salt, hing, sambar pdr, some finely chopped coriander leaves.

6)      Let this mixture boil in low flame for 10 minutes.

7)      Now add atta to cooked dal, mix well, add to the boiling mixture, mix well.

8)      Let this mixture boil for 2-3 minutes well.

9)      Remove, garnish with come washed & finely chopped coriander leaves.

Ps- this goes well with plain boiled rice, idli, dosa, adai, vada, pongal.

Spinach with dal

Cooked spinach with dal

 blanched spinach

spinach ground with coconut , red chilies & cumin

Spinach with dal

Ingredients

½ kg spinach      arahr dal cooked 2 cups       salt

To grind- coconut grated 2 tbsp         jeera/ cumin 1 tsp         red chilies 2-3

For seasoning

1/2 tsp oil   udad dal 1 tsp        jeera/ cumin 1 tsp      hing/asafetida ¼ tsp       curry leaves little

Method

1)      Wash spinach leaves well.

2)      In a big vessel, boil enough water to blanch the spinach. Blanch means, to put the vegetable in hot water for a minute, drain at once & wash under cold water. This helps to retain the color of the vegetable.

3)      Pressure cook the dal & keep aside.

4)      In a mixer, grind coconut with red chilies, jeera. Once this is well ground, add the blanched spinach leaves coarsely chopped, grind till smooth.

5)      In a thick pan, add the ground spinach, salt to taste & cooked dal.

6)      Mix well & cook it in medium flame, be careful as it can splutter all around.

7)      Once the mixture comes to a boil, remove.

8)      Season it with dal, jeera in little oil along with curry leaves & hing, add to the cooked spinach, mix well.

9)      Serve this with cooked rice.

Fresh coriander chutney with pulses

Fresh coriander chutney with pulses

Ingredients

Fresh coriander leaves a big bunch         chana dal 2 tbsp        udad dal 2 tbsp       red chilies 8-10

Salt to taste            tamarind 1-2 tsp( to taste)         hing/asafetida ¼ tsp        oil 1 tsp

Method

1) In a pan/ kadai, add oil, dal, red chilies fry till golden, last add hing & tamarind, remove. Cool this.

2) Wash well coriander leaves & roughly chop them.

3) In a mixer, coarsely powder, the dal & chilies roasted along with tamarind.

4) Then add coriander leaves & powder it along with salt to taste.

5) It may be a bit difficult to run the mixer, slowly keep stirring the mixture & grind without adding any water. Store it in a clean, dry container.

6) This will last in the fridge for 7-10 days.

Ps- this goes well with bread, dosai, adai, kootu.

White lobia/ karamani chundal/ kidney beans salad

White lobia/ karamani chundal/ kidney beans salad

Wash & pressure cook white lobia/ karamani in enough water as much as you need ( roughly 2 cups) for about 3 whistles. Once you can remove the lid after the cooker has cooled down, drain the lobia.

For seasoning

1 tsp oil         ½ tsp mustard seeds        1-2 green chilies chopped fine     1” ginger chopped fine

1-2 pearls garlic optional            hing/ asafetida ¼ tsp       fresh coriander leaves little        salt

1) In a kadai/ pan, heat oil, add mustard seeds, once it crackles, add chilies, ginger, garlic, sauté a little.

 2) add asafetida, add the drained lobia, salt to taste, mix well.

3) Remove, garnish with finely chopped coriander leaves.

For variations

You may add finely chopped onion 1, finely chopped tomatoes 1-2, finely chopped cucumber 1, mix it well with cooked lobia/ kidney beans, along with some lime juice to taste.

For those who are dieting, it makes a complete meal in it self, if you have a big bowl of it with some curd.

Mixed dal

Ingredients

1 cup mixed dal(  black udad, chana, masoor, arhar, whole moong) you get mixed dal packet in the market

Onion 1 big         spring onion 1       tomatoes 2 big        green chilies 3-4        ginger 2”

Garlic 3-4 pearls     coriander leaves      curry leaves       jeera/cumin seeds 1 tsp       oil 2 tsp’

Hing/aseafetida  ½ tsp           turmeric pdr ½ tsp          garam masala ½ tsp    dhania pdr 1 tsp

Salt to taste

Method

1)      pressure cook the dal for 3 whistles along with turmeric pdr

2)      grind onion, spring onion with greens, chilies, ginger, garlic( optional), tomatoes to a smooth paste

3)      in a heavy pan/ kadai, heat oil, add jeera, once it crackels, add curry leaves cut fine along with hing & ground paste

4)      sauté for a few minutes, add dhania pdr, garama masala pdr fry till the past is thick & oil comes out

5)      now add the cooked dal with salt to taste.

6)      Remove garnish with washed & finely cut coriander leaves.

7)       You may add some lime juice.

ps- in the top picture is the finished dal, in the 2nd picture is the masala well fried, the bottom picture shows the pressure cooked dal

Dalia/ daliya ( broken wheat) dosai

Ingredients

 Dalia/ broken wheat 2 cups         udad dal ½ cup   methi/fenugreek seeds 1 tsp

Salt to taste        green chilies 2-3      onion 1 big ( optional)       oil to shallow fry

Method

1)      wash & soak the dal for 1 hr. with methi seeds

2)       wash  &  keep aside dalia

3)      Grind the dal well, till it fluffs, then add dalia & grind to a smooth paste.

4)      Add salt & keep aside for 4-5 hours.

5)      Heat a thick tava/ non-stick, smear little oil, make thin dosai like normal, fry on both sides.

6)      Serve with milagai podi.

7)      Alternately you may add finely chopped onion & chilies to batter & make like uttapam.

8)      For variations, you may add finely grated carrots, or finely cut tomatoes & make uttapams.

black chana chundal/ salad

Ingredients
black chana 1 cup soaked overnight  in enough water as it more than doubles in volume
green chilies 1-2 cut fine        ginger 1" cut fine         mustard seeds 1 tsp      oil 1 tsp   salt to taste hing little
garlic 2 pearls optional cut fine
Method
1) pressure cook chana to 3-4 whistles, once you can remove the whistle, drain it.
2) In a kadai, heat oil, add mustard seeds, once to crackles, add ginger, garlic, chilies, hing, saute a little.
3) add drained chana, salt to taste. Mix well.

ps- one may add finely cut onion & tomato to it to make a complete meal of salad & squeeze some lime juice to it. Chana is good for diabetes also, as it has fiber. It is a good source of proteins.

Vegetable Biryani, a meal in itself

 Ingredients
Onion 1 big cut fine       carrot 1 big cut fine       tomatoes 2 big cut fine           potatoes 1 big cut fine
cauliflower florets 5-6 cut fine        big bunch of washed & chopped spinach can be 2 cups
peas 1 small cup or a handful   green chilies 2-3        ginger 1" cut fine       garlic 2-3 pearls optional cut fine        coriander leaves    salt to taste      oil 1 tbsp ghee/ clarified butter 1 tbsp
1- 1 1/2 cups cooked rice

Method
1) cut all vegetables & keep it ready, keep potatoes cut & put in water till needed.
2) heat oil & 1/2 tbsp ghee in a heavy pan, add onion, garlic, ginger, chilies, fry till onion in transparent, then add all the vegetables except spinach, stir with a pinch of salt.
3) After a minute, cover the pan with a lid, so that the vegetables will get cooked well.
4) Stir to see of the vegetables are cooked from time to time.
5) once the potatoes are almost cooked, add spinach, as it doesn't take long to cook, & also to retain its color. Or you may blanch spinach in hot water & drain & add to the vegetables to retain its color.
6) once the vegetables are cooked, add rice  & salt to taste.
7) Serve it garnished with coriander leaves & raita of your choice.

ps- this is a complete meal as you get all your carbohydrates, proteins with curd, minerals & vitamins from the vegetables. This can serve 3-4 people.
In case you've left over potato & cauliflower curry & spinach gravy, you may use that also !

Sabudana kichdi

 Ingredients

sabudana  2 cups    onion 2 big      potatoes 2 big
carrots 2     peanuts 1 cup     mustard seeds 1 tsp
chana/ gram dal 2 tsp    udad dal 2 tsp
green chilies 3-4           ginger 1"  garlic 3-4
oil 1 tbsp     coriander leaves         curry leaves
hing little   green capsicum 1 ( optional)

Method
1) wash & soak sabudana for 15- 20 minutes drain well & refrigerate it for a couple of hours or over night, as then they come out separately.
2) wash & cut potatoes fine or best cut fine cooked potatoes ( as I normally have cooked potatoes with skin in my fridge which comes handy, cooked potatoes with skin lasts up to a week i the fridge.
3) cut onion, green chilies, ginger, garlic ( optional), curry leaves fine.
4) wash & cut carrots & capsicum & keep aside.
5) roast peanuts & pdr coarsely & keep aside. ( peanuts can be roasted in a microwave, by keeping them in a microwave safe plate for a minute, stir it well, keep for another minute,stir well, then for 1 more minute. it gets done, but check it as it can differ in each microwave) as mine got done in 3 minutes.
6) in a thick pan/ kadai, heat oil, add mustard seeds, once it crackles, add the dals, as they turn golden, add the cut onion with ginger, garlic, chilies, curry leaves & hing. Add a pinch of salt, as it helps onion to fry better in less oil.
7) Once onion turns pink, add carrots & capsicum, mix well, cover & keep till the veges get cooked, if using raw potatoes,add that also at this stage or if using cooked potatoes, add it once carrots get cooked.
8) Add sabudana, salt & mix well stirring till sabudana turns transparent, You can keep it covered in between for 2-3 minutes for sabudana to get cooked.
9) add coarsely powdered peanuts & chopped coriander leaves. Mix well.
serve hot.

Daliya/ Broken wheat pongal

 Ingredients

broken wheat/ daliya      11/2 cups      moong dal 1/2 cup          cashew nuts 10-15    ginger 1" cut fine
salt & pepper pdr to taste           ghee/ clarified butter 1 tbsp         jeera/cumin seeds 1 tsp

Method
wash daliya & dal together & pressure cook with 2 1/2 cups water for 2-3 whistles. In a thick pan, heat clarified butter, add cumin, nuts, ginger chopped fine, once nuts turn golden, add the cooked daliya, along with salt & pepper to taste, mix well.
Serve this hot with aubergine gotsu, this makes a good healthy breakfast dish.

Brinjal/ aubergine " gotsu"

Ingredients
round brinjal 1         onion 1 big            ginger 1"    green chilies 3-4 as per taste        garlic pearls 3-4
salt to taste     oil 1 tbsp        mustard seeds 1 tsp        methi/fenugreek 1/2 tsp     hing a little
turmeric pdr 1/2 tsp        tamarind juice 1 cup thick   curry leaves little         fresh coriander leaves little

Method
cut onion, green chilies, ginger, garlic, curry leaves fine. In a thick pan, heat oil add mustard seeds, once it crackles, add methi, then add the cut onion, chilies etc, to this add a pinch of salt, as it helps onion to brown in less oil. or you my keep it covered. In the mean time, wash & cut aubergine into small pieces as seen in the 3rd picture. Once the onion has turned pink, add finely cut brinjal, turmeric, saute lightly, then add salt & tamarind juice, let it simmer on medium flame covered. Once the brinjal is cooked, in a tbsp of water, mix 1 tsp of wheat flr. well, add it to the boiling mixture along with fresh coriander leaves chopped fine. Let it come to a boil, remove.

ps- this goes well with Pongal/ kichdi as an accompaniment.
In the nest recipe, it is daliya / broken wheat pongal.

Sabudana, carrot kheer

Ingredients
sabudana 2 tbsp wash & soak over night              carrots 2 medium size grated fine        
dates 6  chopped fine           raisins 2 tbsp         walnuts 2 tbsp         milk 500- 600 ml
sugar 2 tbsp/ sugar substitute

Method
In a thick vessel, add milk, soaked sabudana, along with carrot, dates, raisins & nuts. Cook on medium fire stirring all the time. In about 5-7 minutes, you'll see that sabudana has become transparent, it means it is cooked, add sugar to taste & boil well for another 2-3 minutes till sugar is dissolved. or you may use sugar substitute, then add it after you remove from gas.

Unlike normal kheer, it is thick, if you want it thinner, then add more milk & sugar as per taste.
In the 1st picture, you can see sabudana soaked, then 2nd one grated carrots & the last picture shows, the ready to eat kheer. Enjoy it.

Daliya/ Broken wheat salad

Daliya/ Broken wheat salad         52 calories

Ingredients

Roasted daliya 10 gm           coriander leaves 5 gm     spring onion chopped 5 gm       

tomatoes  chopped 25 gm       Cucumber chopped 25 gm           lemon juice ½ tsp            olive oil ½ tsp               cabbage leaves 1-2        Vinegar ½ tsp                  slat & pepper to taste

Method

Place the roasted daliya in a bowl; cover with cold water 7 soak it for 30-40 min.

Drain & squeeze it to remove extra water.

Mix all the ingredients, toss well & put in a serving bowl.

For French dressing

Churn black pepper, vinegar, olive oil & salt in a cup & store in the fridge.

Shake well. Add it on the top of greens just before serving.

Serve on crisp cabbage leaves.

Raw papaya spiced salad

Raw papaya spiced salad     46 calories

Ingredients

Red chili dry whole 25 gm            garlic 3-4 cloves       vinegar 2 tsp       cabbage thin strips 25 gm

Raw papaya cut into thin strips 50 gm    cucumber thin strips 50 gm    radish white thin strips 50 gm

Pineapple strips 25 gm       tomato ketchup 1-2 tsp          salt to taste

Method

Grind red chilies with garlic & vinegar to make  a smooth paste.

Mix all the vegetables with chili paste.

Refrigerate for few hours

Serve chilled.

Raw papaya spiced salad

Raw papaya spiced salad     46 calories

Ingredients

Red chili dry whole 25 gm            garlic 3-4 cloves       vinegar 2 tsp       cabbage thin strips 25 gm

Raw papaya cut into thin strips 50 gm    cucumber thin strips 50 gm    radish white thin strips 50 gm

Pineapple strips 25 gm       tomato ketchup 1-2 tsp          salt to taste

Method

Grind red chilies with garlic & vinegar to make  a smooth paste.

Mix all the vegetables with chili paste.

Refrigerate for few hours

Serve chilled.

Fruit punch

Fruit punch        66 calories

Ingredients

Pineapple juice 50 ml          strawberry 25 gm          apple 40 gm           salt to taste

Pepper pdr to taste          soda 100 ml

Method

Blend the pineapple juice & strawberries. Add salt & pepper to taste. Serve with apple slice crescent slit & fix on a glass.

Papaya juice

 Papaya juice       60 calories

Ingredients

Papaya 100 gm       cold water 150 ml         honey ½ tsp         lemon juice 1 tsp            crushed ice 6 cubes

Method

Peel the papaya & cut into big pieces after removing the seeds. Add water, honey, lemon juice & blend in a liquidizer. Serve fresh with crushed ice.

Spike citrus punch

Spike citrus punch        50 calories

Ingredients

Orange juice 35 ml      pineapple juice 35 ml     lemon juice 1 tsp         soda water 125 ml      honey ½ tsp

Crushed ice   6 cubes

Mix the orange, pineapple juice. Add honey & mix well. Put crushed ice in a glass & pour the fruit juice over it, mix well. Top with soda & serve at once.

Summer cooler

Summer cooler                   34 calories

Ingredients

Grated musk melon 200 gm           kewra water few drops               brown sugar 1 tsp ( 20 cal)

Method

Add kewra water to grated muskmelon, mix well. Add ½ a glass of water to the above. Serve chilled.

Note- if brown sugar is added, the calories increase by 20.

Vege five drink

Vege five drink        36 calories

Ingredients

Spinach leaves 20 gm         carrots 25 gm         tomatoes 50 gm        beetroot 20 gm          ginger 10 gm

Black salt to taste            lime juice 2 tsp            coriander for garnishing

Method

Blend all the vegetables to a puree. Strain, squeeze lime juice, add salt to taste. Garnish with coriander leaves.

Tulsi salad

Tulsi salad         103 calories

Ingredients

Onion thinly sliced   20 gm          tomatoes    50 gm             fresh basil leaves 20            

Cucumber thinly sliced 50 gm      cottage cheese 25 gm      red wine vinegar ½ tsp

Method

Place the sliced onion in an ice water bowl for 15 min. Arrange the slices of cottage cheese, tomatoes, cucumber & basil alternately on a plate. Drain the onion rings, sprinkle on top. Grind black pepper on each plate. Add vinegar to this.

Eves garden salad 140 calories

Ingredients

Cottage cheese 20 gm          moong dal sprouts 15 gm          orange 25 gm      apple 25 gm

Pomegranate 25 gm           papaya 25 gm      guava 25 gm            chaat masala ¼ tsp

Method

Dice all fruits, crumble cottage cheese & add to it. Add sprouts. Season with chaat masala. Fill the salad in orange cups & serve.

Banana stem cutlets

Banana stem cutlets

Ingredients

Banana stem chopped 1 cup        Bengal gram ¾ cup        small onion chopped- 1

Green chilies 3        garlic pods sliced 4      ginger chopped 1 tbsp         cinnamon 2

Cloves 2        fennel seeds 1 tsp     poppy seeds 2 tsp      cashew nuts 15         curry leaves chopped a little

Coriander leaves chopped a little        turmeric pdr ¼ tsp    salt to taste       oil for frying

Ghee 1 tsp

Method

Heat 1 tbsp oil in a  kadai. Add the spices, onion, chilies, ginger, garlic & banana stem along with turmeric & salt. Sauté well & allow the banana stem to cook till soft. Soak the Bengal gram in water for 1hour, & add to the mixture along with a little water. Allow the dal to cook till it turns a little soft & all the water has evaporated.  Turn off the flame when the mixture is dry. Sprinkle cashew nuts & poppy seeds. Discard the cinnamon & cloves. When the mixture cools, grind to a coarse paste without adding water. Add curry leaves, coriander leaves & ghee & mix well. Make into a desired shapes & deep fry till golden brown. Serve hot.

White kidney beans & bottle gourd gravy

White kidney beans/ lobia 2 tbsp         bottle gourd/ghia/ white pumpkin peeled & cut 1/2 kg
pressure cook both together for 4-5 whistles with enough water to cover it. Grind 2 tbsp coconut with 2 red chilies, 2 green chilies to a smooth paste. add the ground paste with salt to well cooked beans & gourd, boil well for 4-5 minutes, season in a tsp of oil , 1 tsp cumin & hing, with few curry leaves. Remove, garnish with fresh coriander leaves chopped fine.

ps- this goes well with roti, rice.

Hawaiian salad

Hawaiian salad

Ingredients

Cottage cheese 25 gm     pineapple cubes 25 gm     tomato 25 gm         honey ½ tsp       lemon juice ½ tsp

Salt & pepper to taste       chopped parsley 1 tsp

Method

Mix honey & lemon juice together. Stir the chopped parsley. Toss well with cubes of pineapple, cottage cheese. Add salt & pepper to taste. Serve garnished with tomatoes & parsley

Twisty temptation

Twisty temptation

Ingredients

Boiled pasta 10 gm      chopped  & boiled vegetables ( French beans, yellow , green capsicums, carrots) 100 gm

Garlic crushed 2 cloves            butter ½ tsp       salt & pepper to taste

Method

Mix all the ingre. & serve attractively.

Rainbow salad

Rainbow salad

Ingredients

Apple 50 gm        guava 50 gm    celery stalks 20 gm            tomatoes 50 gm       cucumber 50 gm

Lemon juice 1 tsp

Method

Dice the apples, guava, cucumber & tomatoes. Mix them with chopped celery & toss together with lemon juice. Serve fresh.

Moong sprout salad

Moong sprout salad 

Ingredients

Moong dal sprouts 15 gms     chopped cucumber 50 gms      chopped tomatoes 50 gm    lemon juice 2 tsp

Salt, pepper, chaat masala to taste           sprig parsley for garnishing

Method

Mix all the ing. together & toss well. Serve garnished with sprig parsley & tomatoes.

Bael mel

Bael mel

Ingredients

Bael fruit 50 gms           carrot 15 gm      rock salt ,salt & pepper to taste

Method

Take out the pulp of bael fruit. Peel & cut the carrots into small pieces. Blend & sieve them together. Add water to it to make the volume up to one glass. Add salt & pepper to taste.

Mint whisper

Mint whisper

Ingredients

Mint leaves a bunch       lemon juice 1 tbsp       sugar 1 tsp      honey 1/2 tsp      crushed ice    

Salt & black pepper to taste    

For garnishing-  a slice of lemon & mint leaves

Method

Gring mint leaves to a fine paste. Take a tall glass & add some mint paste, other ingredients & cold water to it. Stir it, serve chilled topped with crushed ice, mint sprigs & a slice of lemon.

Green drink

Green drink

Ingredients

 Mint leaves 25 gm           coriander leaves 25 gm      lemon juice 1 tbsp         sugar 5 gm/ 1  tsp

Rock salt, black salt, salt all ½ tsp each     jeera/ cumin  ½ tsp        ginger paste ½ tsp     green chili ½

Method

Grind the mint, coriander, green chili together with all the other ing. to a smooth paste. Add a glass of cold water. Stir & serve chilled garnished with lemon juice & mint leaves.

Healthy drink

Healthy drink

Ingredients

Ginger 5 gm       mint/ pudina leaves 10 gm          fennel seeds 5 gms     ajwain 5 gm          black salt to taste

Rock salt to taste       salt to taste       jeera/ cumin 5 gm      lime juice 1 tsp black pepper 1 gm

Method
grind together all & strain. Add a glass of water to it.

Gooseberry pickle in curd, to preserve, raita

 chilies ground with water from the soaked berries after 2 days

 berries with curd

berries cut & mixed with salt first.

gooseberries in curd pickle

Ingredients

Gooseberry ½ kg          salt 2 ½- 3 tsp     green chilies 5-6/ per taste       hing ½ tsp

Curd  2cups

Method

Wash, wipe & cut gooseberries into small pieces. Mix with salt, cover & keep it aside for 2 days. It will leave out water, in that water,( wash & wipe) grind green chilies. Mix it with the berries well, add curd. Then refrigerate it. Or you can keep it stored in a jar in the fridge, as & when required, take little berries mixed with spices, add curd. This goes well with curd rice, spinach & dal.

As  gooseberry gives you enough Vitamin C for the day, it is best to eat them. Gooseberries being seasonal, to store them, buy them in season, wash, wipe dry. For a kg of berries, you may need about a litre of water, boil it well for about 5 minutes, with about 4 tsp of salt, cool it . then add berries & boiled & cooled salt water in a clean & dry glass jar. This keeps well for almost a yr. As & when needed, you can take it & make pickle or grind about 3-4 with 2 green chilies, mix with curd, you’ll get a raita, to eat with spinach with dal, it is a good accompaniment & also makes sure that you absorb the iron from spinach well.

Poli- sweet , spicy

 the soft dough

how to stuff

being cooked on a tava.

Sweet poli

Ingredients for stuffing

Chana dal/ arhar/ tuvar    1 cup       sugar/ jaggery/ gur  ¾ cup       cardamom pdr 1 tsp

 For covering- maida/ all purpose flour 1 ½ -2 cups, a pinch of salt, ½ tsp turmeric pdr. – knead all these well with water to make a soft dough. Last add a tsp of oil & knead, then it will be soft.

Method

For stuffing- pressure cook the dal till soft, then grind it along with sugar/ gur. Then take out the paste in a thick kadai/ non stick pan, keep stirring on medium heat till dry, add cardamom pdr & remove. Keep this aside, this can be done a day before also.

To make poli, take a small lemon sized ball of dough, spread it or roll it a slightly, add stuffing, cover it well & roll into a thin roti, making sure the stuffing doesn’t come out. Then heat a tava, cook the poli on both sides, once it turns slightly brown or gets brown spots, add little ghee./ butter on both sides, cook & remove.

Incase, you’ve left over, don’t worry, it lasts for 2 days in dry weather outside, or you can refrigerate it & heat for 20-30 seconds in microwave to eat, it tastes good.

Alternative stuffing

Yellow pumpkin grated fine or ground 1 cup           sugar ¾ cup     coconut grated ½ cup

Cardamom pdr 1 tsp. cook all the ingredients except cardamom pdr in a heavy pan, till the mixture becomes thick, then add cardamom pdr, cool & stuff like before.

Spicy poli

Ingredients

Chana dal/ arhar./ tuvar dal 1 cup       ginger 1 tbsp          green chilies 4-5 or as per taste

Salt as per taste.      Hing ¼ tsp

Pressure cook the dal, then grind with rest of the ingredients. Then cook it in a heavy pan, till the mixture is thick.

Then stuff like the sweet poli & cook on both sides.

Orange peel pachadi

Ingredients

Orange peel about 2 tbsp, after removing the white part under the skin, cut into thin slices

Tamarind juice thick 1 cup       green chilies 7-8 or as per taste       ginger cut fine 1 tbsp

Salt to taste        oil 2 tsp      mustard seeds 1 tsp      methi/ fenugreek seeds ½ tsp   

Hing/ asafetida  ¼ tsp        curry leaves little garlic 2-3 pearls ( optional)

Method

In a kadai/ pan, heat oil, add mustard seeds, once it crackles, add methi, hing, curry leaves cut fine, along with chilies, ginger, garlic, fry for a minute, add tamarind juice with little water salt & orange peel. Let it boil well & reduce slightly.

This goes well with kootu, i.e., lentils with vegetables.

to make it tasty, after removing from gas- add my special pdr.- 2 tbsp of coriander seeds, 4 red chilies & 2 tbsp of sesame seeds, all roasted & powdered coarsely together. You can make this more & store it in an air tight jar, as this can be used for when you make tamarind pachadi last, as it gives better flavour & also for pulikachal. You may need to add about 2tsp of this pdr last.

ps- sesame seeds, especially black one is a good source of calcium, more than the white one. so best is to use a combination of both when you make this pdr or when you make dosai milagai podi !

Kollu/ horse gram rice

 Kollu/ horse gram rice

Ingredients

Horse gram/ kollu soaked overnight & pressure cooked 1 cup, from this grind 2 tbsp & keep aside

Small onion/ shallots 15        oil 2 tbsp         pepper pdr 2 tbsp    garlic 2 tsp cut fine         

Turmeric pdr ½ tsp       salt to taste          rice cooked 1 bowl          curry leaves few   mustard seeds 1 tsp

Method

In a heavy pan, heat oil, add mustard seeds, once it crackles, add curry leaves, onion, garlic & fry well. Add turmeric pdr. Then add the smashed kollu, mix well, then add the cooked & drained kollu/horse gram, along with pepper pdr to taste, mix well along with rice, cover it for 2-3 minutes on low flame, then serve hot.

Ps- this dish helps to reduce cholesterol & fat when taken regularly, because of horse gram.

Killi pota kulambu ( this is a quick dish like sambar)

Killi pota kulambu ( this is a quick dish like sambar)

Ingredients

Red chilies 10-12         mustard seeds 2 tsp     tuvar/ arhar dal 4 tbsp             methi seeds 2 tsp

Hing/asafetida a big pinch      tamarind juice thick 1 cup        tomatoes cut small 4

Curry leaves few              oil 2 tsp          salt to taste      coriander leaves 1 tbsp

Method

Heat oil, add mustard seeds, methi, red chilies, dal curry leaves hing fry well, add tomatoes, fry well, then add tamarind juice, salt, let it boil well for 10 minutes. Serve hot garnished with fresh coriander leaves. This goes well with idli, dosai, pongal etc.

Baby corn/potato/ banana fritters, snack

Baby corn/potato/ banana fritters, snack

Ingredients

3 tbsp cornflour      3 tbsp all purpose flr/ maida               1-2 tsp pepper pdr        garlic cut fine 1 tsp

Lime juice 2 tsp       salt to taste

Method

Mix all the ingredients except, corn/banana/ potato well. Then mix the corn cut into lengthwise, banana or potatoes cut into strips in the ingredients to coat the vege well, deep fry in hot oil.

Coconut ladoo/ balls, dessert

Coconut ladoo, dessert

Ingredients

Desiccated coconut 1 cup         condensed milk 1 cup            khoya/mawa 1 tbsp

Cardamom/elaichi pdr 1 tsp         desiccated coconut 2 tbsp to decorate

Method

Fry the coconut light brown in a heavy pan/kadai, add condensed milk, keep stirring till it leaves the sides of the pan, at this time mawa, mix well adding elaichi pdr. Remove, once cool, shape into round balls & roll them on some desiccated coconut & serve.

Coconut barfi, dessert

Coconut barfi, dessert

Ingredients

Coconut grated 1 cup    sugar 1 cup          water 1 cup          khoya/mawa 1 tbsp      

nuts & raisins 1 tbsp each fry in 1 tsp ghee & keep aside.         Cardamom/elaichi pdr 1 tsp

method

in a heavy pan/kadai mix sugar & water to make sugar syrup of 1 string consistency stirring continuously, to test it, when the sugar boils, you take a little between your thumb & index finger & lift it, it will come like a string, at this stage add coconut & keep stirring well, as it thickens, add the crushed khoya/ mawa, mix well, as it leaves the sides of the pan, add elaichi pdr, nuts, mix well. Pour into a greased plate, as it cools, cut into desired shape.

Spicy Potato fry- microwave

Spicy Potato fry- microwave

Ingredients

Potatoes4-5 medium size- boiled, peeled & cut long     tomato sauce 2 tbsp           vinegar 1 tsp

Pepper pdr1 tsp/ red chili pdr 1 tsp    oil 2 tsp

Method

In a micro safe dish, mix potatoes with oil, salt, pepper/ chili pdr & micro high for 4-5 minutes. Then add tomato sauce, vinegar, mix well, micro high for 2 minutes.

Dum Aloo ( potato) Microwave

Dum Aloo ( potato) Microwave

Ingredients

Small potatoes peeled ( not cooked) 6 – if you’re using cooked ones, then you need not microwave for 6 minutes to cook it, but just fry it for 2-3 minutes.

Onion paste 1 small cup ( to make it lightly fry onion 2 in  tsp of oil in microwave till light brown, cool & grind it in the mixie.   Tomato puree 1 small cup , if using fresh tomatoes, then by putting a cross on one side of it lightly with a sharp knife, then immerse it in boiling water for 2 minutes, remove, then you’ll be able to peel the skin & puree it in the mixie. 

For cashew nut paste, take 10-14 cashews, put them in a small cup of boiling water, it will become soft, then grind them, you’ll get about 3 tsp.

Garam masala 1 tsp           Kashmir red chili pdr 1 tsp     red chili pdr ½- 1 tsp as per taste

Kasturi methi, in case you have fresh methi leaves, just wash them well, then spread them out in a microwaveable plate, micro high for 5 minutes, stirring in between once, they’ll dry, you can just crush & use them, excess can be stored. This unlike the bought one will have retain its nice green color.

Oil 2 tsp       salt to taste     cream if needed to decorate on top

Big elaichi pdr ½ tsp

Method

If you’re using uncooked potatoes, then peel, poke them with fork all around well & microwave them with 2 tsp of oil mixed well with red chili pdr & ½ tsp of garam masal pdr for 5-6 minutes, stirring in between once well. If you’re using cooked ones,poke them well with fork all around, then just mix oil, chili pdr & garam masala pdr microwave for 2-3 minutes.  Then add the pastes- onion, tomato, cashew, remaining garam masala pdr, salt to taste & big elaichi pdr. Let it marinate for 5-6 minutes, as you’ve poked the potatoes, that will help it to soak the masalas well. Then micro high for 3 minutes. Garnish with kasturi methi & cream if you like & serve hot. This will go well with roti, paranthas.

Moroccan Lentil Soup/Stew

Moroccan Lentil Soup/Stew

WebMD Weight Loss Clinic members: Journal as 1 1/2 cups "hearty stew"

1 large onion, chopped (about 1 1/2 cups)

1 tablespoon minced garlic

1 teaspoon minced fresh ginger (or 1/2 teaspoon ground dried ginger)

1 tablespoon olive or canola oil

6 cups low-sodium chicken or beef / vegetable broth (water can also be used)

1 1/2 cups red lentils, dried

15-ounce can garbanzo beans, rinsed and drained

14.5-ounce can diced tomatoes (tomatoes and any juice), low sodium if available

3/4 cup diced carrots

3/4 cup chopped celery (about 3 medium stalks)

1 teaspoon garam masala (a spice blend)

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

6 tablespoons fat-free sour cream (optional garnish)

• Add onions, garlic, ginger and olive to a large nonstick saucepan and cook over medium-high heat, stirring often (about 7 minutes). Add the broth, lentils, garbanzo beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper, and cumin.
• Bring stew to a boil, then lower heat to simmer, cover saucepan, and continue to cook until lentils are soft (about 1 to 1 1/2 hours.)
• Ladle about a third to a half of the soup into a large food processor or blender and pulse to briefly puree. Pour soup puree back into the pot and stir. Serve each bowl with a dollop of fat-free sour cream, if desired.