Mustard Green Peas Chana Curry

This is my second recipe on mustard greens.One day I had mustard greens in bulk so I had  time to make experiments. I tried this recipe and it was success. It is very easy and tasty too.    it is very helpful recipe for winter season.In this I used Small chick peas(chana), green peas along with mustard greens. It is a combination of vitamins ,minerals and protiens.This is very healthy recipe.

Mustard greens are loaded with a range of nutrients including vitamins (A, B1, B2, B3, B6, C, E and K), folate, magnesium, calcium iron, phosphorus, potassium, protein, iron, dietary fibre and more, while being a low-calorie food.It has anti-inflammatory and anti-oxidant properties and can protect you against heart disease, cancer and a host of other ailments.I hope you like it too.....

Ingredients:

Mustard greens, finely chopped -2 cups
Chana(chick peas) ,boiled- 1/4 cup
Green Peas ,boiled- 1/4 cup
Ginger-Garlic paste - 1 tsp
Coriander leaves - few
Lemon Juice - 1 tsp
Salt to taste

Grind together:

Toor dal - 2tbsp

Urad dal - 1/2 tbsp

green chilli - 1

Coriander seeds - 2 tsp

Jeera - 1 tsp

Fenugreek seeds - 1 tsp

Grated coconut - 1 tbsp 

1. First Dry roast all the ingredients (under grind together ) one by one except coconut  and let them cool for some time.
2. Grind all the roasted ingredients with grated coconut to make fine paste by adding little water. Keep it aside.
3. Grind the mustard greens in mixer to make fine paste by adding little water. Keep it aside.
4. Heat oil in pan add ginger garlic paste and saute for a while.
5. Add mustard green puree and stir well.
6. Add  boiled green peas and Chick peas(chana) and mix well.
7. Add prepared coconut paste and saute for 2 minutes.
8. Add little water to get gravy consistency and stir well and cook for 2 minutes.
9. Finally add salt and coriander leaves and remove from heat.
10. Add lemon juice and mix well.
11. Now yummy and healthy mustard green peas chana curry is ready to eat with roti or steamed rice.

Sweet Corn Paratha

Sweet Corn paratha is ideal recipe for dinner or for journey food. It is very easy to make and tasty too. Sweet corn is one of the most popular vegetables. It is loved by adults and children alike because of its sweet flavor. This vegetable, although being sweet and delicious, is a great source or many vitamins and minerals. According to WHFoods.org, sweet corn is very rich in vitamin B1, vitamin B5, vitamin C, phosphorus, manganese, folate and dietary fiber. Because of the vitamins contained in sweet corn, many health benefits can be associated with the consumption of this delicious vegetable. I hope you like it too.....Happy Cooking....

Ingredients:

Wheat Flour - 2 cups

Boiled Sweet Corn - 1 cup

Green Chilli  - 1 

Jeera - 1 tsp

Onion, chopped - 1

Dhaniya-jeera powder -1 tsp

Ginger-Garlic paste - 1 tsp

Finely Chopped Coriander leaves - 2 tbsp

Salt to taste 

Oil  for Cooking

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. Grind the boiled sweet corn, green chilli, ginger-garlic paste, jeera and salt in mixer or food processor to make paste without adding water. It should not be fine paste.
3. Add finely chopped onions to the paste and mix well.
4. Finally add Dhaniya-jeera powder and coriander leaves and mix properly. Now stuffing is ready to make paratha. 
5. Roll out a portion of the dough into a circle. 
6. Place a portion of the stuffing (sweet corn mixture) at the center and bring the edges together at the center to seal tightly. 
7. Roll out again into a circle,using little flour for rolling. 
8. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides. 
9. Repeat the same steps to make for all parathas.
10. Now yummy and tasty Sweet Corn Paratha is ready to eat with any chutney.

Brinjal Methi Curry

Brinjal methi curry is my trial recipe,it was success. Taste is good to eat with rice or roti. This is very tasty, healthy and easy recipe. In this season plenty of Fenugreek (Methi) leaves are available in market so I use methi leaves frequently in our food. I try different recipes with methi leaves.This is one of my trial healthy recipes. Methi leaves are very healthy for diabetic and heart diseased people. In this recipe i use brinjal(eggplant) and Fenugreek (Methi) leaves. I am giving Some nutritional values about these two .....from Google

Brinjal (baingan or eggplant) is splendid in its texture, color and richness of essential minerals like potassium, calcium, and iron. It is the iron content that causes its color change when exposed to air, like an apple. It is also rich in sodium, proteins, Vitamin A and dietary fiber, which makes it very healthy.

Fenugreek leaves are enriched with minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5% of protein.Fenugreek leaves are enriched with Vitamin C. The Vitamin K from fenugreek greens arecomparable to spinach.Definitely we should eat weekly twice or thrice.I hope you like it too...Njoy Eating......... 
Ingredients:
Brinjals - 3
Onions, chopped - 1
Fenugreek (Methi) leaves- 1/2 cup
Grated coconut - 1 tbsp
Ginger garlic paste - 1/2 tsp
Green chilli paste - 1/2 tsp
Turmeric powder - 1 pinch
Cinnamon powder - 1/2 tsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Roasted sesame seed powder -1 tbsp
Coriander leaves - few
Oil - 2 tsp
Salt to taste

Method of preparation:

1. Cut the brinjal into cubes and put in water add turmeric powder to avoid bitterness.
2. Heat oil in pan add Jeera, fennel seeds  and onions and saute until it turns into soft.
3. Add Ginger garlic paste, green chilli paste and turmeric powder and mix well.
4. Add Grated coconut and saute for a minute.
5. Add Brinjal cubes and saute unti it cooks soft.
6. Add methi leaves and saute until done. Add  roasted sesame seed powder and cinnamon powder and mix well.
7. Finally add salt and coriander leaves and mix well and remove from heat. Now tasty and healthy Brinjal methi curry is ready to eat with rice or roti.

Butter Milk Sambar

This is a Tamil recipe.  I got this from TV.  I made it twice till now. It was good to eat with rice. This is a combination of proteins (from dals), vitamins and minerals (from vegetables),  so this is very healthy food. It is very fast to make. Here I use only bottle guard, you can also use combination of vegetables like cucumber, carrot, aloo, bhendi etc. I hope you like it too........Happy cooking.....

Ingredients:

Fresh  Curd - 1 cup

Onion,Chopped - 1

Tomato ,Chopped - 1

Green Chilli - 1

Bottle Guard, Copped - 1/2 cup

Tamarind pulp - 2 tbsp

Sugar/Jaggery - 2 tsp

Turmeric powder - 1/2 tsp

Coriander leaves - few

Salt to taste

Grind together:

Toor dal - 2tbsp

Chana dal - 1/2 tbsp

Urad dal - 1/2 tbsp

Dried red chilli - 1

Coriander seeds - 2 tsp

Jeera - 1 tsp

Fenugreek seeds - 1 tsp

Grated coconut - 1 tbsp

For tempering:

Oil - 2 tsp

Mustard seeds - 1 tsp

Cumin seeds- 1/2 tsp

Curry leaves - few

Asafoetida - 1 pinch

Method of preparation:

1. First Dry roast all the ingredients (under grind together ) one by one except coconut  and let them cool for some time.
2. Grind all the roasted ingredients with grated coconut to make fine paste by adding little water. Keep it aside.
3. Beat the fresh curd without lumps and keep it aside. 
4. Heat oil in a pan,  add Chopped onions, Green chilli and tomato slices and saute until it turns into soft.
5. Add bottle-gourd pieces and some water and cover and cook until it cooks soft.
6. Add turmeric powder and above prepared dal paste and mix well.
7. Add Tamarind pulp, sugar, salt and add fresh beaten curd and let it boil for 3 to 5 minutes.
8. Finally add Coriander leaves and remove from heat.
9. Heat oil in another pan,  add mustard seeds, asafoetida, cumin seeds and Curry leaves when mustard seeds splutters, add to the sambar. 
10. You can adjust salt  and sweet according to your taste. 
11. Now yummy and tasty butter milk sambar is ready to eat with steamed rice .