Beet With Spring Onion Curry

Today my recipe is related to dry curry that is beet with spring onion curry. This dish is looking so colorful and yummy too. Procedure of this dish is very simple and quick to make. We can make this yummy curry with less ingredients. Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Beet is very low in calories and contain zero cholesterol and small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants. Here I used grated beet root, finely chopped spring onions and some spicy ingredients. I hope you like it too.........

Ingredients:
Grated beet root - 1 cup
Spring onions, finely chopped - 1/2 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Ginger - garlic paste - 2 tsp
Green chilli - 1
Dhania - jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Roasted sesame seed powder - 2 tbsp
Coriander leaves - few
Oil - 1 tbsp
Salt to taste

Method of preparation:

1. Heat oil in a pan, add mustard seeds, when starts spluttering, add cumin seeds, green chilli and curry leaves and fry them.
2. Add ginger garlic paste and saute for a while, add finely chopped spring onions and saute until it turns into soft.
3. Add grated beet root and saute for 2 minutes and add dhania - jeera powder, turmeric powder and mix well.
4. Cover with lid and cook until done. Finally add roasted sesame seed powder and salt and mix properly.
5. Add few coriander leaves and switch off the gas.
6. Now yummy and healthy beet with spring onion curry is ready to eat with steamed rice or roti.

Tomato Stuffed Idly

Today my recipe is tomato stuffed idly. If you are bored with eating plain idly and want to try out a different version of idly, this is the recipe. One day I had some left over idly batter, but I was bored with eating the plain idlis, then I tried this recipe.The procedure for this recipe is simple but the dish is really yummy and will be enjoyed by kids. I hope you like it too...........

Ingredients:
Idly batter - 2 cups

For stuffing:
Tomatoes, finely chopped -4
Chana dal - 1/2 cup 
Turmeric powder - 1/2 tsp
Garlic cloves - 6
Sambar powder -1 tbsp
Garam masala powder - 1 tsp
Green chilli -2
Coriander leaves - few
Oil - 2 tbsp
Salt to taste

For seasoning:
Mustard seeds  - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1 pinch

Method of preparation:

1. First soak the chana dal in sufficient water for half an hour.
2. Heat 1 tbsp of oil in a pan, add green chilli and garlic cloves saute for a while.
3. Add finely chopped tomatoes and salt and saute until it turns into soft.
4. Add turmeric powder,sambar powder and garam masala and mix well.
5. Add soaked chana dal along with water and cover with lid and cook until done.
6. Remove from the heat and let it cool for sometime.
7. Transfer the tomato mixture in mixer grinder and grind to a smooth and thick paste.
8. In a tadka pan heat a tbsp of oil, add the Mustard seeds, cumin seeds and asafoetida  fry them and add this seasoning to the tomato paste and mix well.
9. Finally add coriander leaves and mix well.
10. Grease the idly plates with oil and pour the idly batter for 1 layer and spread the tomato chutney for second layer and finally cover the chutney layer with idly batter. Follow the same procedure for all idlis.
11. Steam the idlis for 10 minutes.
12. Now yummy and different tomato stuffed idly is ready to eat with any chutney. You can eat as it is also.    

 

Crunchy Carrot and Beans Soup

       Today my recipe is healthy and tasty Crunchy Carrot and Beans soups. This clear soup is very suitable recipe for cold weather.Soup is a quick, hot meal that offers plenty of health benefits. Vegetable soups are best because of their stimulating and health qualities. This soup looks fabulously yummy and so simple to make. I am trying different soup recipes in winter season. Carrot and Beans soup, a meal that will not only warm you up but also keep your skin looking vibrant during the winter season. I hope you like it too...........Happy cooking.........

Ingredients:
Green beans, finely chopped - 2 tbsp
Carrot, finely chopped - 3 tbsp
Green chilli paste - 1 tsp
Black -Pepper powder - 1/2 tsp
Corn flour - 2 tsp
Coriander leaves - few
Cumin seeds - 1/2 tsp 
Water -  2 cups
Butter or ghee - 2 tsp
Salt to taste 

 
Method of preparation:

1. Heat butter in a pan,add cumin seeds and green chilli paste and saute for a while.
2. Add beans,carrots and salt and saute for 1 minute.
3. Add 2 cups of water, bring to the boil and then reduce the heat, partially cover and allow to simmer for 8 to10 minutes.
4. Add water to the corn flour and mix well. Add this dilute liquid and cook for 2 minutes.
5. Finally add black pepper powder,salt and coriander leaves and mix well.
6. Remove from Stove and transfer into soup bowl.
7. Now yummy and hot Crunchy Carrot and Beans soup is ready to eat.

Oats Dhokla

    I got this recipe from food magazine and modified it to my taste and needs.  It was really tasty. Dhokla is a rich nutritious food.  A protein rich dhokla will serve as a very good snack or break fast. I love to eat dhokla. Every time I prefer to try different types of dhoklas.dhokla is steamed food that's why I like to make and eat too. My husband also likes to eat dhokla in breakfast. Dhokla is good to eat with green chutney or tomato chutney.

Ingredients:
Besan - 1/2 cup
Roasted and powdered oats - 1 cup
Yogurt / curd - 1 cup
Green chilli paste - 1 tsp
Ginger paste - 1 tsp
Sugar - 1/2 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 2 tsp
Oil - 2 tsp
Eno fruit salt - 2 tsp  
Salt to taste

For Tempering

Mustered seeds - 1tsp
Curry leaves - few
Sesame seeds - 1 tsp
Green chilli - 2
Coriander leaves - few
Water - 1/4 cup

Method of preparation:

1. Roast the oats in dry pan and powder the oats in a mixer grinder.
2. Mix besan,roasted powdered oats, green chilli paste,ginger paste,sugar,lemon juice,oil,turmeric powder and salt to make a smooth batter and keep aside for 30 minutes.
3. After 30 minutes, add the Eno fruit salt and mix lightly.
4.  Grease a round tray with oil, pour the mix and spread it out evenly.
5. Steam it in pressure cooker or idly cooker for 15 minutes or until done.
6. After 10 minutes, check if the dhokla is done by piercing the center with a fork.  If the fork comes out clean, then it is done.
7. Carefully take the dhokla tray out, place a plate on top of it and turn it upside down.
8. In a pan, heat oil and when it is ready add mustard seeds.
9. When the mustard seeds start to splutter, add sliced green chilli ,curry leaves ,sesame seeds and water and boil them for a while and pour it over the dhokla. Wait for 10 minutes to suck the water completely.
   
10. Finally Garnish with grated coconut and coriander leaves.
11. Now, cut the dhokla into square shaped pieces and serve them.
12. Now yummy and tasty oats dhokla is ready to eat with green chutney or tomato chutney.

Diwali Celebrations

Hi, friends Happy diwali to all.Deepawali or Diwali is certainly the biggest and the brightest of all Hindu festivals. Diwali is my favorite festival.I wanted to share my celebrations with you.

I put rangoli design on floor and decorated goddess Lakshmi idol with fresh flowers and gold coins. I performed Lakshmi puja at evening time and decorated the home with lighted diyas.

 I distributed sweets to my friends and neighbors,after that we enjoyed a lot by bursting different diwali crackers. Especially i enjoyed the view of fire crackers in the sky.

Ridge Gourd With Chana Dal

 Today my recipe is very simple ridge gourd with chana dal curry.  Always combination of vegetable and dal is very tasty and nutritious too. Don't throw away the peeled skin of ridge gourd, it is also full of fiber and very nutritious too. We can prepare yummy chutney with ridge gourd peel. I will post this recipe in coming days. This chana dal curry is very delicious to eat with hot steamed rice along with ghee.I hope you like it too.....

Ingredients:
Medium sized ridge gourd - 4
Chana dal - 1/2 cup
Onions, finely chopped - 1
Green chilli - 2
Turmeric powder - 1/4 tsp
Tomato, finely chopped - 1
Ginger-garlic paste - 1/2 tsp
Sambar powder - 1 tsp
Coriander leaves - few
Salt to taste

For seasoning:
Oil - 1 tbsp
Muster seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1 pinch
Garlic cloves - 4
Curry leaves - 5 or 6

Method of preparation:

1. Wash and peel the ridge gourd properly and cut them into  small cubes.
2. Pressure cook the chana dal with sufficient water for 1 whistle only. Don't over cook the dal.
3. Take a heavy bottom pan/kadhai add oil and then splutter the mustard seeds, add cumin seeds,garlic cloves,curry leaves, asafoetida and green chilli and saute for a minute.
4. Add onions and saute until it turns into soft.
5. Add tomatoes and turmeric powder and mix well and saute for 1 minute.
6. Add ginger garlic paste and sambar powder and mix well.
7. Add Ridge gourd cubes and salt and mix well and cover with lid and cook until done.
8.  Add boiled chana dal and mix well and cook for 2 minutes.
9. Finally add coriander leaves and mix well.Switch off the gas stove and Transfer into serving bowl.
10. Now yummy and healthy ridge gourd with chana dal curry is ready to eat with steamed rice or roti.

Spicy Stuffed Okra (Bhindi)

Today my recipe is Stuffed okra (Bhindi) with Spicy powders. Actually I got this recipe from Food Food TV Channel. Stuffed Okra was very tasty to eat with steamed rice. Only tender okra should be used for this dish. The dish requires more time to fry them on a very low flame. In micro wave oven stuffed Okra is very easy and quick to make with less oil. First time I tried it on gas stove, but this time I made it in oven. I hope every one likes it..........Happy cooking............

Ingredients:

Okra - 10
Asafoetida - 1 pinch
Roasted chick peas powder - 4 tbsp
Grated Coconut  - 2 tbsp
Roasted sesame seed powder - 2 tbsp
Dhaniya powder - 1 tsp
Jeera powder - 1 tsp
Garlic, peeled and minced - 2
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste
Oil - 2 tbsp

Method of preparation:

1. Mix all the ingredients except okra for stuffing in a bowl. Keep aside.
2. Wash and dry the okra. Cut the tops off. Make a slit length wise in each bhindi and Stuff them with the powder and keep aside.
3. Heat oil in a nonstick tava or kadai. Keep the bhindis on it and fry on a very low flame.
4. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn the okra to allow even cooking on all sides. 
5. Now yummy and spicy stuffed bhindi is ready to eat with steamed rice or roti

Oats Dosa II

Hi,Today I am giving one more breakfast recipe with oats for dosa lovers..Oats dosa is very delicious to eat and healthy too. I made dosa with urad dal and oats. We all know that oats is a very healthy and nutritious food. Oats has many vital nutrients such as vitamins, fiber and minerals. Dosa was crispy, tasty and also easy to make, So I wanted to share the recipe with you all...... Happy cooking...... 

Ingredients:
Urad dal - 1 cup
Oats - 3 cups
Rice flour - 2 tbsp
Green chilli - 1
Ginger,finely chopped - 2 tsp
Coriander leaves - few
Salt to taste
Oil to roast dosas

Method of preparation:

1. Soak the urad dal in water for 2 hours.
2. Grind urad dal and oats with green chillies,ginger in a wet grinder(you can use mixer also) until you get a smooth batter similar to normal dosa batter.
3. Add rice flour to the batter and mix well. Finally add salt and coriander leaves and mix properly.
4. Now dosa batter is ready to make dosa or you can also ferment the batter for 2 hours.
5. Heat the tawa/griddle. Pour a ladleful of dosa batter and spread it like dosa and make it dosa either thin or thick according to your taste. Here i made small thick dosas for kids.
6.   Pour 1 tsp oil all round the edges and in the center.
7. Cook till its golden brown in color. Now flip the dosa and cook till the other side also turns golden brown.
8. Now yummy and healthy oats dosa is ready to eat with any chutney or sambar.

Coconut Stuffed Paratha

    Coconut stuffed paratha is very delicious and healthy too. It is a ideal dish for evening snack. I made it with simple ingredients. I hope you like it too............Happy cooking...............

 

Ingredients:

For dough:

  Wheat flour - 2 cups

  Water as required

   Salt - 1/2 tsp

For stuffing: 

 Grated coconut - 1/2 cup

  Finely chopped onions - 1/4 cup

  Green chilli paste - 1/2 tsp

  Jeera - 1 tsp

  Roasted chick peas powder - 1 tbsp

  Finely chopped garlic cloves - 2 tsp

  Coriander leaves - few

  Red chilli powder - 1/2 tsp

  Salt to taste

 Method of preparation:

1. Combine wheat flour,salt and 1 tsp oil in a bowl, mix well and knead into a soft dough, using enough water and cover with cloth and keep it aside for sometime.
2. In a large bowl, add grated coconut, finely chopped onions, green chilli paste, Finely chopped garlic cloves, Jeera, roasted chick peas powder, red chilli powder, few coriander leaves and salt and mix well. Now stuffing is ready to make paratha.  
3. Roll out a portion of the dough into a circle.  
4. Place a portion of the stuffing(Coconut mixture) at the center and bring the edges together at the center to seal tightly.  
5. Roll out again into a circle,using little flour for rolling.  
6. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.  
7. Repeat the same steps to make for all parathas.
8. Now yummy parathas are ready to serve with fresh curd or any pickle. 

Toor dal chutney (Kandi pachadi)

 Today I am giving a traditional kandi pachadi (toor dal chutney) from Andhra Pradesh. It is very simple to make and yummy too.............Kandi pachadi is prepared in two or three variations. Here I made it with garlic and onions in seasoning,with out garlic and onions also you can make it...........It is very tasty with hot steamed rice alon with ghee.You can eat with dosa or idly or roti. Chutney can stay good for 2 days when refrigerated. I hope you like it............Happy cooking.............

 
 Ingredients:

Toor dal - 1/4 cup
Dry red chillies - 4 or 5
Jeera - 1 tsp 
Garlic cloves - 3 
Oil - 2tsp
Tamarind paste - 1 tsp
Salt - as required
 

For seasoning:  
Mustard seeds - 1 tsp 
Urad dal - 1/4 tsp
Onion, finely chopped - 2 tbsp
Green chilli - 1
Curry leaves - few 
Asafoetida - 1 pinch
Oil -  tbsp
 

Method of preparation:

1. Take a pan and put that on the stove.
2. Pour toor dal (kandipappu) in that and fry that until its light red for 5 min.
3. Now add dry red chillies, garlic cloves and jeera and fry for one minute. Switch off the stove.  
4. Let it cool all the roasted ingredients and grind it coarsely by adding little water.
   Now add the tamarind paste and salt and grind it. 
5. In a tadka pan heat a tbsp of oil add the mustard seeds, green chilli,
   curry leaves,asafoetida and onions fry it and add to the
   grind paste.  
6. NOW yummy and healthy toor dal chutney (kandi pachadi) is ready to eat with hot steamed rice along with ghee.......

Vinayaka Chavithi Wishes

Hi, Friends Happy Vinayaka Chavithi ...............I will meet u later with more yummy recipes...........

Vinayaka chavithi celebrations at my home. Before starting puja i decorated the puja mandapam with flowers and fresh fruits.

 I made Eco friendly ganesh idol with clay for puja. I made paper ganapathi also. 

We performed puja with 21 medicinal plant leaves and offered  kudumulu (lord Ganesha's favorite food),coconuts and fruits as prasadam to god Ganapathi. We enjoyed the whole day with my family members and friends.

Soya Coconut Cake

 I am very happy to post my 150th recipe soya coconut cake.Thank you very much for all your support and encouragement........In future I will give more healthy recipes............Soya Coconut Cake is very delicious and simple to make. Generally cakes are made by all purpose flour (maida) but it is not good for health so i am trying to make cakes with different flours like ragi,wheat,corn meal and etc. This time I tried to make cake with soya flour and coconut. It was awesome taste and its texture is similar to a normal cake and it's as light & fluffy as a sponge cake...It was good to eat and yummy........I hope you like it too............Happy cooking and enjoy...............

Ingredients:

Soya flour - 1 1/4 cup

Wheat flour - 1/4 cup

Fresh curd (yogurt) - 3/4 cup

Sugar - 3/4 cup

Fresh milk - 1/4 cup

Cooking oil - 1/2 cup

Salt - 1 pinch

Baking soda - 1/2 tsp

Baking powder - 1 tsp

Grated coconut - 1/2 cup

Dry fruits (finely chopped) - 2 tbsp

Dates (finely chopped) - 2 tbsp

Butter for greasing 

Method of preparation:

•  Mix the soya flour,wheat flour,baking powder and baking soda and sieve them to ensure even mixing. Keep aside.
•  Mix yogurt (curd), milk,sugar,salt and make sure the sugar gets dissolved and then add cooking oil and vanilla essence and mix well.
• Add the sifted flour and mix well.Add grated coconut ,dates and finely chopped dry fruits and mix well.
• Grease a baking pan with butter and dust with some flour,then pour the batter to it.

1. In oven

• Pre heat the oven to 180o C
• Bake for 35 – 40 minutes or until a toothpick inserted comes out dry.
•  After done,cool down the cake for 10-15 minutes and then invert it and let it get cooled completely and then cut into pieces.  

 2. In micro wave 

•  Bake the cake for just 4 to 5 minutes or until a toothpick inserted comes out dry and cool down the cake for 20-25 minutes. 

 3. In pressure cooker

• Keep the empty bowl (any) in pressure cooker in invert position.
• Now put the cake pan on it and close the lid without weight.
• Keep the flame on high for 5 minutes, on medium for 7 minutes, and on low for 5 minutes.
• In meanwhile we can check it once with toothpick. Depending upon quantity sometimes it takes more time to bake.
• After done,cool down the cake for 20-25 minutes and then invert it and let it get cooled completely and then cut into pieces.
  

     Here i decorated  the cake with  fresh cherry fruits...........  Finally yummy and spongy soya coconut cake is ready to eat and Njoy.........

Mixed Dal Dosa / Mixed Lentil Dosa

Today  my recipe is protein packed and nutritious mixed dal dosa. This is a ideal dish for breakfast. Here I used dals and rice so it is a combination of carbohydrates and proteins. We can add some vegetables like carrot,onions,capsicum and etc then it will be more nutritious and yummy. I hope you like too.............Happy cooking..........

Ingredients:

Boiled rice - 1 1/2 cup 

Channa dal (split Bengal gram) - 1/4 cup

Urad dal (split black gram) - 1/4 cup
Masoor dal (split red gram)- 1/4 cup

Moong dal (spilt green gram) - 1/4 cup

Barley - 1/4 cup

Soya beans - 1/4 cup

Green chillies - 4 to 5
Black pepper powder - 1 tsp
Asafoetida (hing) - 1/4 tsp
Curry leaves - 15 to 20
Salt - to taste
Oil - for making dosa

Method of preparation:

1. Soak rice and dals for 6-8 hours.
2. Grind together with chillies and curry leaves.
3. Add salt,black pepper powder and hing andmix well. If u want add onions and some vegetables(finely chopped) also to the batter.
4. You can use the batter immediately to make dosa or ferment the batter for 2 to 3 hours for different taste.
5. Heat the tawa/griddle. Pour a ladleful of dosa batter and spread it like dosa and make it as thin as possible. Pour 1 tsp oil all round the edges and in the center.
6. Cook till its golden brown in color. Now flip the dosa and cook till the other side also turns golden brown.
7. Yummy and healthy mixed dal dosa is ready to eat with coconut chutney or tomato chutney.

Mixed Veggie and Corn Chapathi Snack

Today i am giving one interesting recipe mixed veggie and corn chapathi for snacks. I made it with left over chapathis. One day i had so many left over rotis then I got this idea to make snack item with rotis. This is very simple and delicious too.I hope you like it too...........

Ingredients:

Chapathis - 4 or 5

Onions, finely chopped - 1

Tomatoes, finely chopped - 1

Capsicum, finely chopped - 1

Boiled sweet corn - 1/2 cup

Green chiili - 1

Soya sauce (optional) - 1/2 tsp

Ginger-garlic paste - 1/2 tsp

Coriander leaves - few

Turmeric powder - 1/4 tsp

Curry powder - 1 tsp

Oil/butter - 2 tsp

Salt to taste

Method of preparation:

1. First, cut the left over rotis into small squares.
2. In a pan slightly saute them in butter till crispy. Remove from fire and keep aside.
3. In same pan, put some oil and saute the onions till brown, add the ginger garlic paste,green chilli, tomatoes,sweet corn and capsicum,saute them for a minute.
4. Add soya sauce, turmeric powder and curry powder and mix well. Cook till the vegetables are done.
5. Now add the sauteed rotis and mix well and let it simmer for a few minutes..
6. Remove from fire, add fresh coriander leaves and serve.
7. Now yummy mixed veggie chapathi snack is ready to eat.

Soya idiyappam/Noodles

Today my recipe is healthy and tasty soya idiyappam. Actually Idiyappam is one of the favorite breakfasts in Kerala. Generally idiyappam is made from rice flour and coconut. But here I made idiyappam with soya flour.This recipe is a combination of  full of proteins and vitamins.This recipe looks like noodles so definitely kids are interested to eat. I think you should add to your snacks menu.This is a ideal snack for evening time. I got this recipe from food magazine. Soya flour is rich in nutrients. Soya food can play a valuable role in a healthy balanced diet for men, women, and children alike. Soya is a complete plant protein, meaning that it contains all of the amino acids necessary for optimal human health. Soy milk is also an excellent source of calcium and vitamin D, two nutrients especially important for growing kids. I hope you like it too...Happy cooking..........

Ingredients:

Soya flour - 4 cups
Onion - 1

Tomato, finely chopped  - 1/2 cup
Capsicum, finely chopped - 1/4 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Bengal gram dal - 1 tsp

Jeera -1/2 tsp

Green chilli slices -2 tsp

Curry powder - 2 tsp

Curry leaves - few

Coriander leaves, finely chopped - 2 tbsp
Salt - as needed
Oil - 2 tbsp

Method of preparation:

1. Place soya flour in a cloth, tie it as a bag and steam for 10 minutes
2. Boil the water, salt and oil in a pan. When it comes to a rolling boil addsteamed soya flour.
3. Combine the flour with the water by stirring it in and switch off the stove immediately.
4. Cover it with the lid and keep aside.
5. After 5 min. gently knead to form smooth dough. Meanwhile grease the idly plates. Fill the murrukku-press/idiyappam press with  soya dough and press them into the plates.
6. Steam for 7 to 10 minutes or until done.Please follow my photos  
7. Heat a little oil in a frying pan.
8. Add mustard, urad dal, bengal gram dal, jeera, green chilli and curry leaves.
9. When mustard splutters, add onion and fry for a few minutes. Add tomato, capsicum and fry till the vegetables are cooked.
10. Add curry powder and salt and mix well.
11. Add idiyappam, mix well and switch off the stove.
12. Finally add coriander leaves and serve it.
13. Now yummy and healthy soya idiyappam/noodles is ready to eat. 

Tri color button idly

Hi, Happy Independence Day to all .On the occasion of Aug 15 I made tri color button idly.It is very simple to make and healthy too.Every year I am trying different tricolor recipes,this time I made tri color button idly.We can teach the Preschool children about the importance of Independence day through this recipe also.I hope you like it.......Happy cooking......

Ingredients:

Idly batter - 3 cups

Tomato puree - 2 tbsp

Coriander leaves paste - 2bsp

Green chilli paste - 1/2 tsp

Red chilli powder - 1/4 tsp

Turmeric  powder - 1/4 tsp

Salt to taste

oil for greasing

Method of preparation:

1. Divide the idly batter into three equal portions .
2. For saffron color: Add tomato puree,red chilli powder,turmeric and salt to first portion of idly batter and mix well.
3. For white color: Add salt to second portion of idly batter and mix well.
4. For green color: Add green chilli paste,coriander leaves paste and salt to third portion of idly batter and mix well.
5. Grease the  button idly trays with oil and fill the trays with idly batter and steam for 8 to 10 minutes.
6. Now yummy and colorful idlis are ready to eat with coconut chutney.