Lauki/dhoodhi Paratha

Lauki parathas are rich in calcium,fibre and protein.They make a good travelling healthy snack also as they stay well for couple of days without refrigeration.I usually make these parathas on Sundays for brunch as these are very tasty and I only need to make peanut chutney or kadhi to complement them.Those who don't have liking for lauki vegetable,can have in thier diet in paratha form.Trust me you will start liking bottle gourd:)



Ingredients:

Bottle gourd/lauki/doodhi(grated)-1
Whole wheat flour-2 cups
Yoghurt-1/2 cup
Turmeric Pwdr-1/2 tbsp
Red chilli pwdr-1 tbsp
Corinader pwdr-1 tbsp
Cumin pwdr-1/2tbsp
Garam masala pwdr-1 tbsp
Salt to taste
Coriander leaves- 1/4 bunch
Oil-1tbsp


Method:

1.Grate the bottle gourd/Lauki.




2. Mix all the ingredients and knead into a soft dough using water only if required otherwise there is no need to add water.Let the dough rest for 15-20min.



3.Divide the dough into equal portions in small ball forms.

4.Roll out each portion thinly into a circle .

5.Cook each paratha on both sides on a non-stick pan until brown spots appear on the surface. If you like your parathas to be cooked in butter/oil then you can use it.

6.Serve hot with peanut chutney or any chutney/kadhi/raita of your choice.

Rava Dosa

The best thing about rava dosa is that its quick and easy to make.Rava dosa doesn't need to be fermented like regualr dosa. It gives unique kind of crispiness.If you have a craving for dosa try making it now and enjoy this quick onion rava dosa.It goes extremely well with sambar and coconut chutney.

Ingredients:

Semolina/Rava/Sooji- 1 cup
Rice flour- 1cup
All purpose flour(maida)-1/2 cup
Salt to taste
Pepper pwdr-1 pinch
Asafoetida(hing)-pinch
Chopped green chillies(as needed)-4-5
Chopped ginger-1 tbsp
Cumin seeds-1 tbsp
Oil/ghee

Method:

In a bowl add maida,rice flour,semolina,salt,pepper pwdr,cumin seeds, chopped ginger & green chillies,hing.Mix all the ingredients and add water and make thin batter.

Before making dosa make sure your non-stick pan is wipe clean and should be greased well with oil/ghee .Now on heated pan sprinkle some chopped onions and then with your hands sprinkle this thin batter of dosa on the pan so that it forms somewhat into net kind.

Sprinkle little oil on the dosa and with spoon try to spread oil evenly on dosa.Cook till dosa gets nice brown colour.

P.S.Make sure the batter is very thin(thinner than the dosa batter). If the batter becomes thick after making few dosas add little water to it.

Tomato Soup

Soups are always comforting and soothing.Anytime is a perfect time to satisfy your soul with a piping hot bowl of broth based soup. Soup is a filling food that can be low in calories. In fact, many people make a meal out of soup and salad. Calorie control is just one benefit to including more soups.Soups and salads together make good foods as they are filling. Include this healthy soup in your diet.

Ingredients:

Tomatoes-1 kg

Butter-1 1/2tbsp

Small ginger piece(fine chopped)

Garlic chopped-4tbsp

Green chilli chopped-1-2

Light cream-1 tbsp

Bassil leaves to taste

Salt to taste

Pepper pwdr(optional)-1 pinch

Coriander leaves-1/4 bunch

Method:

Puree the tomatoes and keep it aside.

Heat butter in a pan and to it add chopped garlic,ginger and coriander leaves and saute them for 1-2 min.

Add the pureed tomato,add little water if required and let it simmer for sometime.

Now add salt and basil leaves.

When the soup boils switch off the flame and let it cool.

After the soup cools,strain the soup.

Heat the strained soup on medium flame,add pepper pwdr,add cream to it and let it simmer for sometime.

Healthy and delicious soup is ready.Serve hot.

Potato Sandwich

This time i thought of posting some potato/aloo recipe.I think potato is one of the vegetables which any novice can cook as well.The best thing about potato is that they are edible and versatile.When you are going on a trip or picnic and dont want to cook complete meal then potato sandwich comes to mind , which is something solid enough to keep us full.They are too good to resist.I hope you will try to make this simple,quick and delicious recipe.

Ingredients:

Bread slices-8(or as per need)

Boiled potatoes-4-5(depends upon slices of bread)

Cumin seeds-1tbsp

Mustard seeds-1tbsp

Onion(chopped finely)-1

Green chillies(chopped)-4-5

Chopped fine garlic/paste-1 tbsp

Oil-1tbsp

Butter

Salt to taste

Turmeric Powder-1 pinch

Garam masala-1tbsp

Coriander powder-1tbsp

Cumin powder-1/2tbsp

Coriander leaves(chopped)-1/4 bunch

Method:

Boil the potatoes and peel them off.Mashed the boiled potatoes nicely.

Heat oil in a pan and to it add cumin,mustard seeds,green chillies,chopped garlic/paste,chopped onion,salt.Let onion to cook well till it gets brown colour.Then on low heat add turmeric pwdr,cumin pwdr,corainder pwdr,garam masala,sprinle few drops of water so that masala do not get burn.Mix well.Now add mashed potatoes ,coriander leaves and mix well.Cover it with lid and let it cook for few minutes.

Now you can take either sandwich maker/toaster or electric grill.Apply little butter/oil on the slices of the bread and place a couple of spoonful of potato mixture.Cover it with another slice of bread and apply butter on the top of covered bread so that it can toast to get the golden brown colour.Let them toast till the brown colour of your choice is formed.

Serve them hot with ketchup/chutney of your choice.

Masala Baingan/Eggplant

Ingredients:

Egg plants/Brinjals-8

Roasted Peanuts-1cup

Cumin seeds-1 tbsp

Turmeric pwdr-1/2tbsp

Garlic paste-1 tbsp

Garam masala-1tbsp

Coriander powder-1 tbsp

Cumin powder-1 tbsp

Mango pwdr(amchur pwdr)-1 pinch

Salt to taste

Water -2-3 cups(as needed)

Red chilli pwdr- 1tbsp

Coriander Fresh Leaves-1/4 bunch

Method:

If you dont have roasted peanuts/groundnuts then roast them first in pan on low heat for few min.

Let them cool. Then blend the roasted peanuts in a blender so that it forms into powder.

To this peanut powder add garam masala,turmeric pwdr,coriander pwdr,red chilli pwdr,salt to taste,pinch of mango pwdr.Mix well.

Wash eggplants/brinjals with water.Then cut each eggplants/brinjals into four quarters in such a way that the four quarters are still joined at the top.Now stuff the peanut mixture into these brinjals with spoon or by hand.

Heat oil in pressure cooker and add cumin seeds,garlic paste,add brinjals and remaning peanut mixture and add 2 cups of water and coriander leaves.Close the lid and let it pressure cook for 10-15 min or till one whistle.Serve with rice or rotis.

Jeera Aloo

Ingredients:

Potatoes (diced)-250g
Chilli powder -1tbsp
Salt to taste
Coriander leaves -1/4 bunch
Coriander powder -1 tbsp
Cumin seeds- 1tbsp

Ginger garlic paste-1 tbsp
Cumin powder -1/2 tbsp
Mustard seeds-1 tbsp
Oil -2tbsp

Green chilli-2
Onion -1
Red dry chilli(optional)-3
Red chilli pdr-1 tbsp
Turmeric powder-1 pinch

Method:

Heat oil in a pan and add cumin,mustard seeds,dry red chilli,add chopped onion,salt(cook onion till they get light brown colour) then add ginger/garlic paste,turmeric pwdr,cumin pwdr,coriander pwdr,red chilli pwdr,and add fine diced potatoes.

Sprinkle little water and cover it with lid and let it cook for 15-20min.Top it with fresh coriander leaves.Stir in between.Serve with roti,bread or puri.

Kanda(Onion) Poha

Ingredients:

Thin beaten rice(thin poha)-2 cups

Mustard seeds-1 tbsp

Curry leaves-6

Green chillies(slit)-5

Onion(finely sliced)-1 medium

Peanuts-5g

Potato(peeled,chopped)-1 medium

Turmeric-1/4tbs
Lemon juice-1tbsp

Grated coconut(optional)

Salt to taste

Coriander leaves

Oil

Method:

1.Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.

2.Heat oil in a pan and add mustard seeds,peanuts,green chillies,curry leaves,sliced onion,chopped potato,salt.Cook well till onion gets light brown colour then add turmeric pwdr,poha,sprinkle few drops of water if needed.Cover it with lid and on low heat cook for 5-10min.Add lemon juice and mix well.

3.Serve hot garnished with the grated coconut and chopped coriander.

Thalipeeth

Ingredients:

Bengal gram flour(besan)-3tbsp

Millet flour(jowar)-3tbsp

Wheat flour-3tbsp

Cumin pwdr-1/2tbsp

Coriander pwdr-1tbsp

Turmeric pwdr-1/4 tbsp

Garam masala-1/2 tb

Onion chopped-1small

Tomato chopped-1

Coriander fresh chopped-1/4 bunch

Green chillies finely chopped-3

Salt to taste

Oil

Butter

Method:

Mix together all the ingredients in a bowl and add enough water to make a thick batter.

Heat and grease a non-stick tava.

Spread a layer of the batter to form a pancake of 4 mm. thickness.

Cook on both sides till golden brown, using a little oil.

Repeat to make more thalipeeth.

Serve hot with butter/peanut chutney and enjoy this nutritious pancake.

Vegetable Pulao

Ingredients:

Basmati rice-1 1/2 cup

Green peas, shelled-½ cup
Carrots, small dices-2 medium
French beans, chopped-10-12

Capsicum-1
Cauliflower, florets-¼ medium

Tomato-1 medium
Fresh button mushrooms (halved)-6

Mint Leaves-5

Fresh Corriander Leaves

Bay leaf-1

Green cardamom-2
Cloves-3
Cumin seeds-1 tbsp
Cinnamon-2
Salt-to taste
Green chillies(slit)-2
Tofu(cubed)/Soya granules-50 grams

Method:

Soak basmati rice in four to four cups of water for one hour. Drain and set aside.Heat a deep pan, add bay leaf, cloves, cumin seeds and cinnamon,mint leaves. Add drained rice and salt and sauté for one to two minutes. Add three and three quarter cups of water. Bring to a boil.

Add green peas, carrots, french beans, cauliflower, mushrooms, green chillies and tofu/soya granules. Stir and mix. Bring to a boil. Reduce heat, cover and cook till done.Garnish with coriander leaves.Serve hot with raita.

Carrot&Potato Finger Fries

Ingredients:

Potatoes(cut finger size)-2 large
Carrots(cut finger size)-2 large
Oil-1 tablespoon + to deep fry
Onion(finely chopped)-1 medium
Garlic(finely chopped)-2-3cloves
Tomato ketchup-4tbsp
Grated cheese-1/2 tbsp

Method:

Heat sufficient oil in a kadai and deep fry potato fingers till cooked and lightly golden. Drain and place on an absorbent paper.In the same oil deep fry carrot fingers for three to four minutes. Drain and place on an absorbent paper.

Heat one tablespoon of oil in a pan. Add onion and garlic and sauté till lightly browned. Add the potato and carrot fingers and mix. Add tomato ketchup and mix. Sprinkle cheese on top and serve immediately.

Kashmiri Dum Aaloo

Ingredients:

Baby Potaoes-200g

Cumin seeds-1tbsp

Cloves-4

Cardamom-3

Garam masala powder-1/2tbsp

Fennel powder-1tbsp

Garlic paste-1/2tbsp

Coriander seeds-1tbsp

Ginger powder-1/4tbsp

Red chilli powder-1/2tbsp

Turmeric powder-1/2tbsp

Yoghurt(curd)-100g

Salt

Oil

Method:

Boil the potatoes and peel them properly.Now prick the peeled potatoes all over with a fork.

Heat oil add cumin seeds,garam masala whole ,chopped garlic mix all spice powders with little water and add to the mixture.Mix curd and on low heat stir the mixture.Then add potatoes,salt,add little water and let it cook for 20-25min.Add little powder of fried cashewnuts to make garvy slightly thick.Garnish with coriander fresh leaves.Your kashmiri dum aaloo dish is ready to be served.Instead of cashewnuts if you want to add tomatoes you can add.

Pav Bajji

Ingredients:

Mix vegetables-1lb

(cauliflower,carrot,green peas,

Capsicum,potato,green beans)

Onion-1large

Toamto-1large

Ginger/Garlic paste-1tbsp

Turmeric-1/2tbsp

Red chilli powder-1tbsp

Pav bajji masala

Cumin seeds-1tbsp

Lime-1/2

Salt

Butter

Kasturi methi(optional)-1/2tbsp

Corinader fresh leaves

Bread-pav

Method:

Pressure cook all the vegatables.See to it that they get mashed up easily.Then heat butter in a pan and add cumin seeds, chopped fine onions,salt.Cook onion well till they get brown colour then add turmeric,ginger/garlic paste,chopped fine tomatoes.Add red chilli powder and pav bajji masala.Mix well.Let it cook well with lid on it for few minutes.Then add mashed boiled vegetables to it.Mix well and to it add katuri methi powder.Cook for 10-15min and garnish with fresh coriander leaves.Spinkle little lime juice to the bajji if you like.Serve it with bread-pav.

If you don't have pav bajji masala then you can use amchoor powder,garam masala,saunf powder.

Lemon Rice

Ingredients:

Cashewnuts-10g
Channa dal-10g
Cooked rice-2cups
Coriander leaves-1/4bunch
Curry leaves-6
Green chillies-5g
Asafoetida(hing)-1pinch
Lemon juice-1/4
Mustard seeds-2tbsp
Oil-2tbsp
Peanuts-10g
Red chilli--4
Turmeric-1/2tbsp
Urad(white) dal-10g

Method:

Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida,mustard seeds.Add dried red chillies broken into two, urad dal, chana dal and ginger and peanuts. Cook until dals change colour to light brown.Then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.Garnish with coriander leaves.