QUICK FIBRE RICH RABRI

INGREDIENTS
milk  1 1/2 cups
sugar  4-5 tbsp
sweet potato boiled and grated 1 big, approximately 1 cup
cardamom pdr. 1/2 tsp
saffron soaked in milk little
nuts for garnishing

METHOD
in a heavy pan, boil milk, once it starts to boil, add sugar, keep stirring often till sugar dissolves.
add the grated sweet potato, keep stirring, reduce flame, cook stirring often for 5-7 minutes
remove once it thickens, add cardamom pdr. and saffron milk, mix well
once it cools, pour in small earthen wares, serve cold, garnishing with some finely chopped nuts.

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Cheese stuffed rice cutlets

INGREDIENTS
for outer covering
cooked rice 1 bowl
grated cheese 2 cubes
green chili paste 1 tsp or to taste
ginger paste  1 tsp
cumin pdr. 1 tsp
salt to taste ( remember cheese has salt, so put little less)
cornflour 2-3 tbsp

for stuffing
paneer crumbled 1/2 cup
salt and pepper pdr. to taste
finely chopped nuts 1 tbsp
flax seeds 1 tbsp
finely chopped dates/ raisins 1 tbsp

to coat breadcrumbs
oil for shallow frying

METHOD
in a big bowl, mix rice, with rest of the ingredients well, mashing it all well, 
mix all the stuffing ingredients well
take some rice mixture, shape like a cup, put some stuffing, close it well, flatten it, roll in breadcrumbs, refrigerate for 30 minutes
shallow fry in a hot pan/ tawa using little oil, till brown on both sides. Serve hot with chutney of your choice.
 

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CHEESY-VEGE OATS UTTAPAM

INGREDIENTS
oats powdered 1 cup
rava / semolina fine type  1/2 cup
curd 1/2 cup
water as needed
salt to taste
green chilies finely chopped to taste or can use chili flakes/ chili pdr. to taste
onion finely chopped 1 big
capsicum finely chopped 1
cheese grated as needed
baking soda  1/2 tsp
oil to cook

METHOD
mix oats, rava, curd with enough water to make a thick batter, rest it for 30 minutes, then depending on the consistency after adding salt and baking soda, add water if need be.
add onion, capsicum, green chili/ chili pdr., mix well
heat tawa, grease with little oil, make a slightly thick uttapam, drizzle little oil all around, cook on medium flame till light brown on the bottom, flip it, cook till light brown, sprinkle some cheese on top, cover and cook for another 2-3 minutes on low flame till cheese has melted. serve hot with some spicy chutney of your choice.
Make rest of the uttapams in the same way, if you desire, you may sprinkle some more onion, capsicum, corn on top once lightly cooked, you press down with the ladle, so it doesn't come out when you turn.
You may also add some jalapenos and olives chopped too if desired on top.
 

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GREEN-MOONG DAL ADAI

INGREDIENTS
green moong dal cooked 1 cup
rice flour   2-3 tbsp
rava  2 tbsp
salt to taste
green chilies finely chopped 3-4 or as per taste
onion finely chopped 1 ( optional)
curry leaves finely chopped 1 sprig
oil to cook
hing little
turmeric pdr. little

METHOD
soak moong dal for 1 hour, as then it cooks faster, it should be slightly over-cooked ( actually, I kept the dal to cook for chundal and forgot about it, so it little over-cooked, hence altered it to make healthy adai! you can use the water in which the dal was cooked to make adai.
add rice flour first 2 tbsp, rava 2 tbsp, green chilies, curry leaves, hing, turmeric pdr., salt , mix well, then if need be add water little, as rava will absorb water and become thick. Keep it aside for at least 30 minutes, then depending on the consistency, add water if need be. Before making adai, you may add finely chopped onion either in the batter, or can sprinkle on top. cook on hot tawa, but in medium flame till brown on both sides.

Notes- it can be made by grinding dal coarse too, or if you've some left over chundal , it can be mashed and used to make adai ! 

Or, if you've left over dal, add rice flour, rava, salt little, green chilies, curry leaves and onion and adai can be made in the same way. 

If someone likes cheese, just before removing from the gas, spread some grated cheese, fold the adai, press well for a minute and serve, nice cheesy adai ready !

 Hubby also liked it, he ate it plain, as it was spicy enough.
I ate wasting food, so always try to alter left-over in such a way it gets over in a jiffy !
 

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MINT-ONION-TOMATO CHUTNEY

INGREDIENTS
mint leaves 1 bunch ( about 1 cup of leaves)
coriander leaves 1/2 cup ( more / less, no problem)
onion 1 big chopped
tomatoes 3 big
tamarind small marble size or paste 1 tsp or as per taste
salt to taste
green chilies 4-5 or as per taste
mustard seeds  1/2 tsp
urad dal 3 tsp
hing little
oil 2 tsp

METHOD
heat oil in a pan, add mustard seeds, once it crackles, add urad dal, once golden, add hing, chopped chilies, onion, wee bit of salt, fry till onion is transparent, add tomatoes, fry till tomatoes are soft, add washed and drained mint leaves, fry for 2 minutes, remove, add tamarind, so it will get soft in the heat and will be easy to grind. Once cool, grind with washed and drained coriander leaves and salt to taste without adding any water. 
This goes well with roti, bread, rice, dosa, idli.

I made this , kept half in freezer, as the rest got over with parantha, sandwiches !

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SPICY SOYA-ONION PARANTHA

INGREDIENTS
soya chunks 1 cup ( I used the smaller round ones)
onion 1 big diced
green chilies 4-5 or as per taste
garlic pearls 2
salt to taste
whole wheat flour 1 1/2 cups approximately
oil 1 tsp
hing little
ghee for cooking

METHOD
soak soya granules in hot water for 10 minutes, drain, squeeze and keep aside
in the mixie jar, put garlic, green chili, onion, the soya and grind to a smooth paste
in a pan add oil, add the mixture, keep stirring on low flame for 4-5 minutes till the raw smell goes ( this can be done in the microwave too, when I didn't add any oil, just kept for 2 minutes, stirred, another 2 min., for totally 7-8 min. till the raw smell went and the mixture was little dry
cool the mixture,  add flour, salt to taste, knead to a dough, I didn't need any water at all, at last I added 1 tsp oil, kneaded and kept aside for 30 minutes.
Then take a big ball of dough, dust with flour, roll as roti, not too thin, cook on hot tawa as usual adding ghee or oil, till it is well cooked with brown spots on both sides. 
My husband & myself ate it plain without any chutney, as it was hot and spicy. I made this for his afternoon tea time snack, as being a diabetic, he feels hungry, as diabetic digests carbs quickly. So, this with soya and flour, will keep him going till dinner time, as we've to walk now ! 

ps- you may add some mint leaves of coriander leaves while grinding, as I didn't have it today, I used what I had. You may serve with mint-onion-tomato chutney, for which you see my next recipe.

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Lime- green chilies- ginger pickle

Ingredients
lime 6
green chilies 6-8 ( depends on the sharpness of the chilies)
ginger washed, dried and chopped 3-4 tbsp
salt roughly 6-7 tsp + depending on the size of the lime
mustard seeds  1/2 tsp
hing 1/2 tsp
fenugreek roasted pdr. 1 tsp
oil 2 tbsp

turmeric pdr. 1/2 tsp

METHOD
wash lime, wipe dry, if you want to eat pickle same day, then, boil enough water, to immerse the lime in it, wait for 2-3 minutes, a crack will appear on lime
drain, once cool, chop lime to small pieces, discarding seeds
put lime, salt, in a bowl
heat oil, add mustard seeds, once it crackles, add hing, chilies, ginger, fry for 2-3 minutes on low flame, add turmeric, mix well, pour over lime, add fenugreek pdr. mix well.
this pickle is ready to eat.
Store in a clean, dry bottle, always use dry hands and dry spoon if you want your pickle to last without any spoilage. 

This pickle is healthy as it is rich in Vitamin C from lime and green chilies and acts as a digestive, as it has ginger. Whenever, stomach doesn't feel too good, have curd rice with this pickle.

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Spinach cutlets stuffed with cheese

INGREDIENTS
spinach blanched and puree 1 cup
breadcrumbs as needed
rice flour 2 tbsp or more
salt to taste
green chili-ginger paste 2 tsp

For stuffing
cheese grated   1/2 cup
paneer grated / crumbled  1/4 cup 
salt little as cheese has salt
pepper pdr. to taste

oil for shallow frying

METHOD
wash and blanch spinach leaves in hot water, squeeze out excess water and blend to a puree
put the puree in a bowl, add salt, green chili-ginger paste, rice flour 2 tbsp, breadcrumbs as needed, so that it can be rolled like a dough. roll into lemon-size balls
for stuffing mix all the ingredients well, roll into small balls.
flatten the spinach ball, put cheese stuffing, cover well from all sides, roll in breadcrumbs, refrigerate for 30 minutes, then shallow fry in hot oil in a pan. cook till evenly brown on all sides, drain, serve hot with sweet n spicy chutneys.
 

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SPICY BEETROOT CUTLETS

INGREDIENTS
for masala
cinnamon stick 1"
cloves 4
saunf/ fennel seeds 1/4 tsp
cardamom seeds of 2
poppy seeds  1/2 tsp dry roast these
cashew nuts 8-10
chana dal 3 tsp
grated coconut 1 cup
green chilies 2-3 or to taste chopped


for beetroot
oil 1 tbsp
beetroot 3 grated
salt to taste
rice flour as needed
oil for frying


METHOD
dry roast first cinnamon, cloves, saunf for 2 minutes, add cardamom seeds, poppy seeds, roast for another 2 minutes, all in low flame, add cashew nuts, chana dal, green chilies, roast for another 2-3 minutes, till dal get golden, add coconut, roast till nice aroma comes from coconut, all the while, you've to keep stirring the masala continuously, remove, cool and blend without adding any water.

Heat oil in a pan, add grated beet, keep frying on medium flame stirring continuously for 3-4 minutes, add the gorund masala, salt to taste, keep stirring and mixing well. After another 3 minutes, take off, stir in rice flour to see that you get the binding consistency.

Shape as round, or as desired with a mould, deep fry in hot oil in medium flame till brown on all sides. Drain, on paper napkin, serve hot with chutney of your choice.

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BEET-PANEER PARANTHA

INGREDIENTS
atta/ whole wheat flour 2 cups
potato mashed  1/2 cup
beetroot grated  1/4 cup
onion finely chopped  1/2 cup
green chili paste  1 tsp
ginger paste 1 tsp
garlic paste 1 tsp ( optional)
paneer 1/2 cup crumbled/ grated
sugar  1 tbsp
salt to taste
ghee 3 tsp
sesame seeds little
ghee/ oil to cook

METHOD
in a bowl, add flour, potato, beetroot, onion, pastes, ghee mix well, adding salt
add paneer, mix well, add little water as needed to make a soft dough
rill into medium size paranthas, sprinkle little til on top, press it lightly
cook on hot tawa using ghee / oil till both sides are brown
serve hot with cucumber/tomato raita and pickle of your choice.

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Egg-less Yoghurt-chocolate cake

 INGREDIENTS

All purpose flour/ maida  1 cup

Sugar 1 cup or to taste

Cocoa pdr  1/3 cup

Baking pdr. ¼ tsp

Baking soda ½ tsp

Salt little

Chocolate chips 3 tbsp

Yoghurt  6-8 tbsp or as needed

Butter for greasing mould

Vanilla essence 1 tsp

METHOD

Sieve together flour, baking soda and baking pdr with salt, sieve once

2^nd time sieve with cocoa pdr, the dry ingredients to mix well

In a bowl add the dry ingredients, sugar mix well, adding little yoghurt each time and mixing well to get a dropping consistency, add essence and chocolate chips, mix well

Pour in a greased tray or dish, bake in a pre-heated oven at 180 deg. C for 20-25 minutes or till the needle inserted in the centre comes out clean.

 

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Potato-paneer stuffed kabab

INGREDIENTS

for outer covering

Boiled grated potato  1 cup

Paneer 3 tbsp

Cashew pdr. 2 tbsp

Kasturi methi ½ tsp crushed

Green chili- ginger finely chopped to taste

salt to taste

 

For stuffing

Hung curd 2 tbsp

Almond chopped 2 tbsp

Coriander leaves finely chopped 1 tbsp

Anardana ( dry pomegranate pdr) pdr. ½ tsp

Jeera / cumin pdr. ½ tsp

Roasted dal pdr. ( pottukadalai pdr.) as needed

salt to taste

For coating

Bread crumbs as needed

Oil/ ghee for shallow frying

METHOD

In a bowl, mix potato, paneer, cashew pdr. with salt to taste well.

Mix hung curd with seasonings, salt and dal pdr., mix well, make small balls of stuffing

Take small amount of potato mixture shape like a cup, put stuffing, roll well to cover from all sides.

rolled kababs in breadcrumbs, refrigerate for 30 minutes

shallow fry in hot tawa or pan with little ghee/ oil, till brown on all sides in medium flame.

Serve hot with green chutney and sweet chutney.

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