Saturday, September 21, 2013

Coriander Tofu Masala Rice

Today's recipe is very nutritious n protein packed recipe. This rice looks like a biryani/pulao but it takes only 20 minutes to prepare this yummy n healthy rice. Here I made this masala rice with Par- boiled rice. Par- boiled rice is good for health than polished rice. You can make it with any rice like basmathi rice.I think It is a ideal lunch box recipe. Please follow the benefits of tofu below.............

 Tofu or soybean curd is produced by grinding soybeans to form a milk-like substance, which is then compressed and left to coagulate. After the mass has dried into a gelatinous solid, it is cut into palm-sized cubes.  It has a gelatinous texture and doesn't really have a flavor of its own.

Soya is also cholesterol free and low in saturated fat, with no trans fat.  It contains fiber and is a good source of calcium, iron, magnesium, and some B vitamins.  It also contains linolenic acid, which is a polyunsaturated omega-3 fatty acid, which helps maintain a healthy heart. The main health benefits of tofu will show up in significantly lower total cholesterol, triglycerides,  lowers the risk of cancer and low-density lipoprotein (bad cholesterol) for you if you eat tofu regularly instead of meat.

Of course, too much of anything is never good for you, and that includes tofu. Despite its manyhealth benefits, consuming too much tofu, or any soy product, can have some negative effects.
Eating tofu, or any other soy product, in moderation is key and incorporating this super food into your diet can have amazing benefits for your health.

      I started replacing paneer with Tofu. I hope you like it too...........Happy Cooking.........


Tofu - 1/2 cup or more (cubed) 
Coriander leaves, finely chopped - 1 cup
Rice - 1 cup
Water - 2 cups
Jeera - 1/2 tsp
Shah jeera - 1/2 tsp
fennel seeds - 1/2 tsp
cloves - 4
cinnamon - 1/2 inch piece
Bay leaf - 1
Ginger - garlic paste - 1tsp
Green chilli paste - 1 tsp
Turmeric powder - 1 pinch
Garam masala p;owder - 1 tbsp
Dhaniyam- jeera powder - 2 tsp
Salt to taste
 Ghee - 2 tbsp

Method of Preparations:
  1. Heat ghee in a large pan, add jeera, shah jeera, fennel, cinnamon, cloves  and bay leaf and saute well.
  2. Add ginger garlic paste and green chilli paste and saute for a minute.
  3. Add turmeric powder, garam masala powder, dhaniya jeera powder and salt and mix properly.
  4. Add tofu and fry for 2 minutes.
  5. Add coriander leaves and saute for a while.
  6. Add rice and mix well and pour sufficient water. Cover and cook until done.
  7. Mix every thing well and turn off the heat.
  8. Now yummy and healthy coriander tofu masala rice is ready to eat with any raitha.

Thursday, August 29, 2013

Besan Pancake Rolls With Vegetable Stuffing

Hello friends, today I'm posting a recipe of yummy pancakes made from chickpea flour/ besan. This is a great, tasty, nutritious dish to serve for breakfast or sometimes for evening snacks. I love to make instant foods, because it makes life so simple and provides yummy dish while we are so hungry. It is quick and easy to make, and very filling too.This is a high  protein food. Kids love to eat this type of food. Here I used vegetables and paneer for stuffing. Hope you like it too and let me know what you think..........

For batter:
Besan (Chick pea flour) - 1 cup
Red chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Ginger - garlic paste - 1 tsp
Salt to taste
Water as required

For stuffing:
Onions, finely chopped - 1
Tomatoes, finely chopped - 1
Capsicum, finely chopped - 1
Ginger - garlic paste - 1/2 tsp
Green chilli, finely chopped - 1
Coriander leaves, finely chopped - few
Jeera - 1/2 tsp
Fennel seeds - 1/2 tsp
Dhania - jeera powder - 1tsp
Grated paneer - 2 tbsp 

Salt to taste
Oil - 2 tbs

Method of preparation:

  1. Heat oil in a cooking pan, add jeera and fennel seeds. When the seeds begin to change color, add ginger - garlic paste, onions and green chilli and saute them well.
  2. Add tomatoes and capsicum and toss well.
  3. Add grated paneer and mix well and cook them until done.
  4. Add dhania - jeera powder and salt and mix well.
  5. Finally add coriander leaves and switch off the flame. Let it cool for some time.
  6. In a bowl, mix the following ingredients: Besan, Turmeric, red chilli powder, ginger - garlic paste and salt and mix everything together.
  7. Add  water to the besan mixture and mix with a spoon or a whisk to make the batter smooth, making sure there are no lumps. 
  8. Batter should be the consistency of pancake batter or dosa batter.
  9. Heat a dosa tawa, put a little oil on it.
  10. Pour a little batter and spread into a round pan cake. 
  11. Drizzle a little oil all around and cook till the under side is lightly browned.
  12. Spread the little of the filling over pancake and roll the pancake carefully and cut into two rolls. Switch off the heat.
  13. Besan pancakes with yummy veg filling is ready to eat with any chutney.

Friday, August 2, 2013

Amla and Beet Patties

   Today I am giving to you a fantastic and delicious recipe is amla and beet patties. Beetroot helps in reducing blood pressure, bad cholesterol and is low in calories. Apart from that it is also a very good source of vitamin C, iron, magnesium and dietary fiber. Definitely kids love to eat these lovely and soft patties.This recipe is ideal for kids who don't like to eat beet root curry. My housband is fond of beet patties. I saw this recipe in food magazine.These beet patties pair well with bread or burger or indian pav. You can use grated raw mango instead of amla. I hope you like it too............Happy cooking..............

Beet root - 2
Potato - 1
Grated amla - 1 tbsp
Jeera - 1 tsp
Green chilli, finely chopped - 2
Onions, finely chopped - 2
Ginger, finely chopped - 2 tsp
Pav bhaji masala - 2 tsp
Oil - 2 tbsp
Salt to taste

Method of preparation:

  1. In a pressure cooker, boil both the beetroot and potatoes together with some salt for 4-5 whistles and found out that whilst the potatoes were cooked, the beetroot were half cooked, but no issues with the beetroot being half or partially cooked.
  2. Grate the beetroot in a bowl and mash the potato in the same bowl.
  3. Add grated raw amla and mix well.
  4. Heat oil in a pan, add jeera, green chilli, ginger slices and onions and saute them for 2 minutes and switch off the flame. Add this mixture to the beet root mixture and mix properly.
  5. Finally add pav bhaji masala and salt and mix well. For better texture refrigerate this mixture for 1 hr. You can make them immediately also.
  6. Divide this beetroot mixture into equal size balls and flatten them a little to give them the patties shape.
  7. In a pan, add oil and fry the patties till they are crisp and lightly browned.
  8. Beet patties are ready to eat with mint chutney or yogurt.

Wednesday, July 24, 2013

Drumstick leaves (Munagaaku) Paratha

The most nutritious part of the drumstick tree is the leaf. Among all the common green leafy vegetables, this has the highest amount of protein and is extremely rich in vitamin A, vitamin B6, vitamin C, riboflavin, calcium, iron and magnesium. It has four times the vitamin A in carrots, seven times the vitamin C in oranges, and four times the calcium in milk. South Indians are generally used in monsoon season to avoid air borne diseases and water borne diseases.


Today I am introducing drumstick leaves (Munagaaku) paratha. This is very easy to make and tasty and healthy to eat. Happy and Healthy cooking..........



Fresh drumstick leaves - 1cup
Green chilli - 2
Jeera - 1/2 tsp

Ginger, finely chopped - 2 tsp
Wheat flour - 2 cups
Water as required
Oil - 2 tbsp
Salt to taste

Method of preparation:
  1. Grind the fresh drumstick leaves, ginger, green chilli, jeera and salt together in a grinder till you get a smooth paste. Try not to add too much water while grinding.
  2. Take a wide bowl, add wheat flour and above green paste and mix well and knead into a soft dough, using enough water.
  3. Divide the dough into equal portions.
  4. Roll out each portion into a circle carefully, using the flour for rolling.
  5. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
  6. Now healthy and tasty Drumstick leaves (Munagaaku) Paratha is ready to eat with fresh curd or any curry.

Wednesday, April 24, 2013

Palak and Toor Dal Dhokla

Today I am going to share you a wonderful Dhokla recipe for evening snack or breakfast. I love to make different types of dhokla recipes, till now I made four different types of dhokla's. Today my dhokla is Palak and toor dak dhokla. I got this recipe from food magazine. I tried it and it was very tasty. It is ideal snack to every one. Dhokla is very tasty to eat, very less oil is used while preparing it as it cooks in steam. If you are avoiding oily food then do try this recipe. You can also send Dhokla in lunch boxes for the kids. Due to green color, kids are very interesting to eat. Toor dal and palak Dhokla is rich in zinc, folic acid, iron, proteins and carbohydrates. It is a complete meal to every one. Adding spinach(palak) leaves further increases the fibre, folic acid and iron content substantially. I hope you like it too.........Happy and Healthy cooking.........


Toor dal - 1 cup
Rice - 1 1/2 cup
Spinach(palak) puree - 1 cup
Green chilli paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/2 tsp
Sugar - 1/2 tsp
Eno fruit salt - 11/2 tsp  
Lemon juice - 1 tsp
Oil - 2 tsp
Salt to taste  
For seasoning:
Oil - 1 tbsp

Asafoetida - 1 pinch 
Sesame seeds - 1 tsp  
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Green chilli - 2  
Curry leaves - few
Grated coconut - 2 tsp
Chopped coriander leaves for garnishing


Method of preparation:
  1. Soak the rice, toor dal in plenty of water for about 6 hours. Grind the mixture into a smooth batter adding just enough water. The batter has the same consistency as a the idly batter.
  2. Transfer the dal batter into a deep bowl. Add green chilli paste, ginger paste, spinach puree, salt, sugar and turmeric and mix well.
  3. Mix fruit salt in lemon juice and add to the batter and mix. Add oil and mix well.
  4. Apply a little oil to a dhokla thali or any flat metal plate or bowl with low rim. Pour enough batter so as to fill half the height of the plate. Place the plate in the steamer. Here I used teddy mould also to steam the dhokla.
  5. Close the lid and steam for fifteen minutes or till done. Cool slightly, cut into pieces.
  6. Heating oil in a small frying pan and adding the mustard, cumin,sesame seeds,asafoetida, green chilli and curry leaves. Once the crackle, turn of heat. Drizzle the seasoning over the dhokla's and garnish with coriander leaves and grated coconut..
  7. Now tasty and healthy palak and toor dal dhokla is ready to eat with tomato chutney.
  8. Tip: You can use baking soda instead of fruit salt.

Wednesday, April 3, 2013

Palak and Peas Green Gravy

Palak Peas Green Gravy is a truly nutritious and simple to make, yet delicious. This is a nice combination for Roti, Nan and Paratha's. I had tried combination of spinach and Green peas to create a new taste and it turned out so good. My husband liked this combination. I hope you like it too...........

 Spinach (Palak) - 2 bunches

Green peas - 1 cup
Cumin seeds - 1 tsp
Fennel seeds - 1tsp 
Green chillies (chopped) - 2 tbsp
Ginger Garlic paste
Turmeric powder - 1/2 tsp  
Garam masala powder - 2 tsp
Coriander leaves - half a cup

Oil - 1tbsp
Salt - to taste

Method of preparation:
  1. Wash Spinach(palak)  leaves nicely and keep them aside. Take a frying pan, add water, palak leaves and salt and cook for about five minutes. Once the palak is cooked, allow heat to settle down and make a thick paste of palak.
  2. Now take a pan, add oil and heat it up. Once it heats up, add cumin seeds, fennel seeds and green chilli and Saute it for a while.
  3. Add ginger garlic paste and saute it well.
  4. Add green peas and close the lid and cook it for a 2 minutes.
  5. After gently sauteing the green peas, add garam masala powder and turmeric powder and saute it for two minutes. Thereafter add palak paste, salt and cook for about five minutes.
  6. Finally add coriander leaves and mix it well and transfer into a bowl and serve it with rotis.
  7. Now yummy and healthy palak and peas green gravy is ready to eat with rotis.

Tuesday, March 19, 2013

Green Peas Cutlet

Today my recipe is green peas cutlet. This is very tasty and healthy too. Yesterday I wanted to make a cutlet with green peas, then I tried myself with available ingredients. Due to health conscious I usually follow pan fry method to make cutlets/tikki/patties and etc. It was very yummy and spicy to eat. We had it with tomato chutney. My husband liked it very much. I'm sure this is the best way to make kids eat veggies. It goes well with Mint chutney also. These cutlets are perfect snack for evening. I hope u like it too.....Happy Cooking.......

Green peas (mashed) - 1 cup
Chopped coriander leaves -3 tbsp
Curry leaves - few
Finely chopped green chillies - 1 tsp
Boiled potato(mashed) - 1
Garam masala powder - 1/2 tsp
Finely chopped ginger - 1 tsp
Finely chopped onion - 1
Corn flour - 2 tsp
Bread crumbs - 2 tbsp
Oil - 1 tbsp
Salt to taste

Method of Preparation:
  1. Mix thoroughly the boiled potatoes, green chilies, coriander, onions, mashed peas, ginger, garam masala powder, curry leaves and salt.
  2. Add corn flour and bred crumbs and mix well.
  3. Shape the cutlets as your wish. Here I made oval shaped cutlets.
  4. Pan fry the cutlets both sides well.
  5. Now yummy and spicy green peas cutlets are ready to eat with tomato or mint chutney.

Monday, February 25, 2013

Methi Mutter Pulao

Today I am sharing a interesting and yummy recipe is Methi Mutter Pulao. Generally many people will avoid Methi leaves, due to bitter taste. But in this recipe really you wont get the bitter taste. Definitely Kid's will like it. Both methi(fenugreek) leaves and Mutter have lots of health benefits. Fenugreek is used for digestion, skin problems, blood purifier, weight loss, to prevent hair fall etc. etc. Green peas are relatively low in calories on comparison with beans and cow peas. Peas are also good in many other essential B-complex vitamins,vitamin c and minerals such as calcium, iron, copper, zinc, and manganese. Fresh green peas also contain adequate amounts of anti-oxidants. Due to health conscious, here I used par-boiled rice instead of basmati rice.You can use according to your taste. I can assure that you will like it definitely, if you try this recipe. Happy Cooking..........

Rice - 1 cup
Methi leaves/Fenugreek leaves - 2 cups
Onion, sliced - 1
Tomato, finely chopped - 1
Fresh/frozen Green Peas - 1/2 cup
Butter milk - 1 cup
water - 1 cup 
Ginger - garlic paste - 2 tsp
Green chilli paste - 1 tsp
Garam Masala powder - 2 tsp 
Fennel seeds - 1/2 tsp
Bay leaf - 1
Cinnamon - 1"
Cloves - 3
Ghee - 2 tbsp
Coriander leaves - few
Lemon juice - 1 tsp
Salt to taste

Method of preparation:
  1. Wash and soak rice in water for 10 minutes.
  2. Heat ghee in a wide thick pan or pressure cooker. Add cinnamon, bay leaf, cloves and fennel seeds and fry until they pop up.
  3. Add sliced onions and fry until they turn pink. Add chopped tomatoes and fry well. Add ground ginger-garlic-green chilli paste and fry well until the raw smell goes away.
  4. Add fenugreek leaves and fry for 2 minutes. Add green peas and fry for 1-2 minutes.
  5. Add drained rice and fry well for a couple of minutes.
  6. Add garam masala powder to rice and give a saute for a minute.
  7. Add butter milk(1 cup) and water(1 cup) and add enough salt and let it come to a boil and close the lid of the pan/cooker and cook over low flame for 10-12 minutes in the pan. If you are using pressure cooker pressure cook for 1 whistle and simmer the flame and cook for another 7-8 minutes. Switch off the flame.
  8. After the pressure drops,add lemon juice and Coriander leaves.
  9. Now yummy Methi Mutter Pulao is ready to eat with  raitha.

Friday, February 15, 2013

Crunchy Corn bhel

Today I am sharing a very healthy, delicious and simple to make Crunchy Corn bhel. Corn bhel is the all time favourite snack for every one. It can be used a salad too. It is an excellent appetizer or a mid day snack. It is a cholesterol free food. I love to eat this food. I am making this bhel many times in evening time. I hope you like it too. Happy cooking........  

Roasted Corn flakes - 1/2 cup
Murmure (puffed rice) - 1 cup
Onion ,chopped - 1 large
Tomato,chopped - 1 large
Red chilli powder - 1 tsp
Tomato sauce - 2 tsp (optional)  
Chaat masala - 1 tsp
Green chillies,chopped - 2 tsp
Fresh coriander leaves,chopped - 2 tbsp 

Spring onions, chopped - 1 tbsp
Lemon juice - 1 1/2 tsp  
Salt to taste

Method of preparation:
  1. In a bowl, mix corn flakes, onion, tomato, chaat masala, green chillies, tomato sauce, red chilli powder and coriander leaves well. 
  2. Add lemon juice and salt and mix well. Sprinkle spring onions and serve immediately. 
  3. Now yummy and spicy crunchy corn bhel is ready to eat.

Monday, February 4, 2013

Spring onions Spicy Paratha

Today I thought to share one recipe of spring onions which I made last evening in dinner. Spring onions also known as salad onions, green onions or scallions has an intense flavour and adds great nutritive to the dish. My husband likes to eat green onions, so always buys a bunch of green onions. Regularly I make raitha with spring onions and use in salads. Fresh green onions gives a good taste with mango pickle rice (Avakaya Annam). Spring onions are available throughout the year but high season is winter. So utilize its high time I made spring onions spicy Paratha. It was good to taste.

Health Benefits:
Spring onions are low in cholesterol, sodium and saturated fat so helps in weight loss and maintaining optimum blood pressure.

They are high in fiber, vitamin A, C and K. Hence help in maintaining good health and digestive system. 
Helps lower glucose levels in the blood stream. Having spring onions helps protect against cancer, especially ovarian cancer. 
It supports gastrointestinal health and helps destroy worms and other parasites in the stomach. Possess antibacterial and anti fungal properties.


Wheat flour - 3 cups
Springs onions, very finely chopped - 8-10bulbs with green stalks
Coriander leaves, finely chopped - 1/2 cup
Green chilli, finely chopped - 1
Ginger, finely chopped - 2 tsp
Jeera - 1 tsp
Salt to taste

Method of preparation:
  1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
  2. Divide the dough into equal portions.
  3. Roll out each portion into a circle carefully, using the flour for rolling.
  4. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
  5. Now yummy and tasty Spring onion Spicy Paratha is ready to eat with fresh curd or any curry.