Alu- tamatar gravy

INGREDIENTS
oil 1 tbsp
hing little
jeera 1 tsp
green chilies finely chopped 1/2 tsp or to taste
tomatoes finely chopped 2
potatoes cooked, peeled and mashed 11/2 cups or 4 big ones
curd well beaten 1/2 cup
water 1/2 - 3/4 cup
besan 2 tsp
salt to taste
coriander leaves 1 tbsp
turmeric pdr.  1/4 tsp

METHOD
heat oil, add jeera, then add hing, chilies, fry for a minute, add tomatoes and haldi cook them for 3-4 minutes, add besan fry well for 2 minutes, add potatoes, mix well, add curd, water, salt, cook on low flame stirring often for 5-6 minutes till you get desired consistency, if you feel too thick, add little water and half of the coriander leaves, keeping the rest for garnishing. serve hot with dal parantha for which see my previous recipe.

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DAL PARANTHA

INGREDIENTS
moong dal / tuvar ( arhar ) dal cooked with just enough water and turmeric pdr.    1/2 cup
garam masala pdr.     1/2 tsp
chili pdr.    1/2 tsp or to taste
coriander pdr.     1/2 tsp
hing little
salt to taste
green chili paste or finely chopped 1/2 tsp or  as per taste
coriander leaves finely chopped  1/4 cup
spinach / methi leaves finely chopped 1/4 cup ( optional)
oil 2 tbsp
whole wheat flour / atta   1 cup or as needed
water if need be little to make dough
ghee for making parantha

METHOD
in a bowl add dal,  all the masalas, oil, coriander leaf and spinach if using mix well with oil
add flour, mix well, if need be add little water to make dough.
heat tawa, make paranthas cook adding ghee till light brown on both sides, serve hot with tamatar-alu gravy, for that see my next recipe.

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BEANS MASALA

INGREDIENTS
white beans / lobia/ karamani cooked 2 cups
oil   2 tsp
saunf / fennel seeds    1/2 tsp
cinnamon stick   1/2 "
curry leaves 1 sprig chopped fine
onion  1 big finely chopped
ginger-green chili paste   1 tbsp
tomatoes 2 finely chopped
chili pdr.    1/2 tsp or to taste
coriander pdr.  1 tsp
coriander leaves finely chopped 2 tbsp
capsicum 1 finely chopped
water as needed
salt to taste
hing 1/8 tsp

METHOD
heat oil, add saunf, cinnamon, fry, once aroma comes add curry leaves, ginger- chili paste or you may finely chop them too, add onion fry with wee bit of salt, once light pink, add tomatoes fry for 3-4 minutes on low flame, stirring often.
add spice powders,capsicum, fry for another 3 minutes on low flame, add cooked lobia or karamani with enough water and salt, along with half of the dhania, let it simmer for 4-5 minutes, remove garnish with remaining dhania and serve hot with rice / roti / toast.

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CHOCOLATE PHIRNI

INGREDIENTS
rice    2 tbsp soaked for an hour
milk pdr.    2 tbsp
cocoa pdr.   2 tbsp
milk  1/2 cup
coconut milk 1 cup / soy milk  / normal milk 1 cup
brown sugar 2 tbsp or to taste
nuts to garnish

METHOD
grind rice to a slightly coarse paste, put in a pan
mix cocoa pdr., milk pdr. with milk to a smooth paste
add coconut milk to rice paste if you're using it or normal milk and add the cocoa paste,
keep cooking stirring till thick adding sugar, can mix 1/2 the nuts with the mixture, remaining half to decorate, cool in earthen ware and serve cold.

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SYSTEM BOOST DRINK

Ingredients
•    1 beet – cubed
•    2-3 large carrots – chopped
•    1 celery stalk

Preparation
•    Blend all the ingredients until they have a smooth consistency and add a pinch of salt.

PS- RICH IN BETA-CAROTENE, ANTIOXIDANTS, ENERGY BOOSTER. 

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Beet Powerful detox juice

Ingredients
•    1 beet - cubed
•    5-6 celery stalks
•    1 cup chopped spinach
•    1 handful cilantro
•    1 tsp. salt

Preparation
•    Blend all the ingredients until they have a smooth consistency, and add some lemon juice and pepper powder to taste of desired.

 

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QUICK INSTANT CHEESEY VADA

INGREDIENTS
 breadcrumbs ( after cutting corners) 1/2 cup
crumbled / grated paneer / cottage cheese 1/2 cup
coriander leaves finely chopped 1/4 cup
grated cheese 1/4 c
green chili finely chopped 1 tsp or to taste
ginger finely chopped / grated 1 tsp
spring onion finely chopped 1/2 cup ( optional)  OR
finely chopped cabbage 1/2 cup ( optional)
salt to taste
little water or curd to form dough
corn flour 1 tbsp
oil to fry

METHOD
in a big bowl, mix breadcrumbs, cottage cheese, cheese, coriander leaves, ginger, green chilies, salt and corn flour well, add little water or curd to form dough like for vada, shape like medu vada with a hole in the centre and fry in medium hot oil till crisp. 
serve hot with chutney of your choice  and sambar.
 

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LEMON HONEY BUNS

INGREDIENTS
for buns
butter  6 tbsp
demerera sugar  3 tbsp
honey 3 tbsp
lemon juice  2 tbsp
lemon essence  1/2 tsp
self raising flour  1 cup
baking pdr. 1 tsp
milk  1 tbsp
paper cups

for decorations
ghee 2 tbsp
lemon juice  2 tbsp
icing sugar  3/4 cup
any small candies/ flavoured rice balls

METHOD
take butter, sugar, honey & lemon juice in a vessel, melt on slow heat till sugar dissolves.
remove from gas, cool a little, add lemon essence, flour, baking pdr. & milk, mix well.
take butter paper cups in small pastry tins, pour prepared mixture.
pre-heat oven to 200 deg. C, bake them for 15-20 minutes. take out when done. cool.
For decoration-
take ghee, lemon juice & icing sugar in a vessel. melt on hot water, mix well with a wooden spoon.
remove from heat & cool. stir often till it comes to a spreading consistency
apply on top of buns, spread little candies.

 

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DATE AND NUT BARS

Ingredients

for biscuits
butter  4 tbsp
powdered sugar 1/4 cup
self raising flour 145-150 gm
almond / cashew nut coarsely powdered  1/4 cup

For topping
seedless dates  1/2 cup
cashew nut coarsely powdered  1/ cup
demerara sugar  1 tbsp
ghee 1 tbsp
milk 2 tbsp
almonds blanched and split 64glaze cherries 8

Method
take butter and pdr. sugar in a big plate/ bowl and rub with your hands to make it light.
add self raising flour & the nut pdr., mix and make a dough
roll out the dough into 2 mm thickness on a polythene sheet dusted with dry flour.
put them on a greased baking try, make a few holes with a fork.
bake at 170 deg. C for 10 minutes or till it turns light pink colour.
take out the tray, while still hot cut into rectangular pieces.
For the topping- take ghee, sugar, dates and milk in a vessel.
heat on slow flame, cook stirring continuously to make a smooth paste.
remove from heat, apply on top of each biscuit.
arrange them on baking tray, decorate with almonds and cherries
bake again for 5-7 minutes at 100 deg. C
take out, cool and serve.

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QUICK HEALTHY PORI / PUFFED RICE UPMA

INGREDIENTS
poti soaked for 2 minutes 2-3 cups, squeeze and keep aside
oil 1 tbsp
ghee 1 tbsp
mustard seeds 1/2 tsp
chana dal 1 tbsp
urad dal 1 tbsp
peanuts 2 tbsp
ginger finely chopped 1 tsp
green chilies finely chopped to taste
onion 1 finely chopped
curry leaves finely chopped 1 tsp
fresh coriander leaves finely chopped 2-3 tbsp
turmeric pdr. 1/4 tsp
hing little
salt to taste
carrot finely chopped 1/4 cup
cauliflower finely chopped 1/4 cup
cabbage finely chopped 1/4 cup
peas 1/4 cup
potato 1 finely chopped

powder
poottukadalai / roasted dal used for chutney 2 tbsp
desiccated coconut 2 tbsp
peppercorns 8-10 or 2 dry red chilies
roast all these lightly and powder once cool ( you can make more of this powder and use for veges also, then fry coconut till light brown and also fry the chilies/ pepper well and lightly roast the fried dal, as then it will last)

METHOD
In a big kadai, add oil, add mustard seeds, once it crackles, add both the dals and peanut, fry till dals and peanut are well roasted
add ginger, green chilies, curry leaves, hing, fry for a minute
add onion and wee bit of salt for the onion to fry quickly, once it turns light brown
add the veges, wee bit of water and cover the kadai for veges to get cooked, add turmeric pdr, half of the coriander leaves,ghee, mix well
after 2 minutes, add the squeezed out pori, along with salt and the powder, mix well
serve with remaining coriander leaves and squeeze some lime juice to taste.
serve hot.
This is healthier than rice, as nutrients are not lost and when mixed with veges , dals, nuts, curry leaves, coriander leaves, we get all the nutrients and vitamins that we need. 

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YAM / SURAN CUTLET

INGREDIENTS
suran / yam / chennai  200 gm chopped
cloves 4
cardamom 3
bay leaves 2
black peppercorns 1/4 tsp
chana dal boiled with just enough water 1/2 cup
bread slices 3
bread crumbs as needed
salt to taste
green chili-ginger paste 1 tbsp
hing 1/4 tsp
coriander leaves finely chopped 2-3 tbsp
oil for shallow frying

METHOD
in a pan, heat 2-3 cups of water, add suran, cloves, cardamom, peppercorns, bay leaves and cook till suran is soft.
drain, remove only the suran in a big bowl, add cooked chana dal and mash well, add green chili-ginger paste, coriander leaves, hing, bread slices, soaked in water, squeezed and crumbled, salt, mix well
add enough bread crumbs to get the binding consistency.
take small amount, shape into round, oval or heart shaped cutlets as desired, shallow fry in a hot tawa with little oil on medium flame. cook till brown on both sides, serve hot with green chutney / ketchup.

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MIXED VEGETABLE CHUTNEY

INGREDIENTS
oil  1 tbsp
dry red chilies 3-4
chana dal 1 tbsp
beetroot 1 medium chopped
carrot 1/2 cup chopped
cauliflower chopped 1/2 cup
beans chopped 2-3 tbsp
spring onion 1 chopped
onion 1 big chopped
water 1/4 cup
ginger-garlic paste 1 tbsp ( those who don't like garlic, my use only ginger)
pudina/ mint chopped 2 tbsp
boiled peas 1 tbsp
salt to taste
imli/ tamarind extract thick pulp 3 tbsp or 1 tbsp paste
coriander leaves chopped 2 tbsp

tempering
oil 1 tsp
mustard seeds 1/2 tsp
jeera 1/2 tsp
urad dal 1 tbsp

METHOD
heat oil in a pan, add chana dal and red chilies, fry till dal turns light brown, add the vegetables, except peas, 1/4 cup water, cover and cook till the vegetables are soft, add ginger-garlic paste, chopped mint, coriander leaves, salt, mix well, remove, cool, grind with peas and imli to a smooth paste
for tempering, heat oil in a small kadai, add mustard seeds, once it crackles, add jeera and urad dal, fry till the dal turns light brown, pour over the chutney, mix well.
This chutney can be spread over bread and grilled with cheese or use this with dosa, idli, adai, roti, toasted bread, rice.

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Spicy versatile chutney

INGREDIENTS
oil 1 + 1 tsp
urad dal 1 tbsp
dry red chilies 3-4
round big brinjal 1finely chopped around 200-250 gm
tomato 2 big finely chopped
salt to taste
sambar masala 1 1/2 tbsp
ginger 1" finely grated or chopped
water roughly 1/2 cup

METHOD
heat oil, add urad dal and red chilies fry till dal turns light brown, add chopped brinjal, mix well add 2 tbsp of water, cook till brinjal is cooked 
add grated ginger, chopped tomatoes, add 2-3 tbsp of water, let it cook for 4-5 minutes on medium flame, once tomatoes are well cooked, add salt and sambar masala, mix well, remove, cool and grind to a fine paste.
This chutney goes well with idli, dosa, stuffed parantha, bread toast, roti, can mix with plain rice and eat along with some ghee and roasted papad.

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