Preparation:6 mins
Cook: 10 mins
Total Time: 16 mins
Servings:
Ingredients
Ingredients:
1 packet of rice pori
1 tbsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
curry leaves (kadi patta)
turmeric powder (haldi) (optional)
oil for frying
salt to taste
1 onion, finely chopped
2 green chillies
Method
Soak rice pori in water for half-an-hour before preparing upma.In a dry pan, pour two tablespoons of oil.Heat the oil for two minutes.Put the mustard seeds,ural dal and fry them well.Add finely chopped onion, green chillies,salt and mix them well.Add the rice pori without any water in it.Fry them well for 5 to 9 mins till the rice pori is cooked well.Add curry leaves just before turning off the gas stove.
Monday, July 1, 2013
Mooli ka Thepla
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 9 theplas
Ingredients
1 cup grated radish (mooli)
1/2 cup finely chopped radish leaves (mooli ke patte)
1/4 cup finely chopped onions
2 tsp oil
1 tsp cumin seeds (jeera)
2 cups whole wheat flour (gehun ka atta)
salt to taste
2 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
2 tsp ginger-green chilli paste
1 tbsp oil
oil for cooking
Method
Heat oil in a kadhai and add the cumin seeds.When the seeds crackle, add the radish and radish leaves and onions and saute for 5 minutes.Cool and keep aside.Combine the wheat flour, prepared radish mixture and remaining ingredients in a bowl and knead into a soft dough, using little water.Divide the dough into 9 equal portions and roll each portion into a circle of 5\" diameter and 2mm thickness.Cook on a tava using oil till golden brown spots appear on both the sides.Serve hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 9 theplas
Ingredients
1 cup grated radish (mooli)
1/2 cup finely chopped radish leaves (mooli ke patte)
1/4 cup finely chopped onions
2 tsp oil
1 tsp cumin seeds (jeera)
2 cups whole wheat flour (gehun ka atta)
salt to taste
2 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
2 tsp ginger-green chilli paste
1 tbsp oil
oil for cooking
Method
Heat oil in a kadhai and add the cumin seeds.When the seeds crackle, add the radish and radish leaves and onions and saute for 5 minutes.Cool and keep aside.Combine the wheat flour, prepared radish mixture and remaining ingredients in a bowl and knead into a soft dough, using little water.Divide the dough into 9 equal portions and roll each portion into a circle of 5\" diameter and 2mm thickness.Cook on a tava using oil till golden brown spots appear on both the sides.Serve hot.
Chapati Poha
Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 to 5 servings
Ingredients
5 left over chapatis
1 tsp oil
2 medium onions , sliced
5 chopped green chillies
4 to 5 curry leaves (kadi patta)
3 cups shredded cabbage
1 cup green peas
1 cup carrot , chopped
1/2 cup peanuts
1 capsicum , cut lenght wise
1/2 tsp green chilli sauce
1/4 cup chopped coriander (dhania)
salt to taste
1 tsp turmeric powder (haldi)
Method
Cut the chapatis in to small pieces using hands and keep aside.Heat the oil in a kadhai, add the mustard seeds.when the seeds crackle, add the onions, green chilles and curry leaves and saute for couple of minutes.Add the vegetables and saute till veggies are half cooked.Add the chapatis and saute for 5 minutes.Add the groundnuts and saute for 2 minutes.ADd the chilli sauce and mix well.Add the coriander and mix well.Serve hot.
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 to 5 servings
Ingredients
5 left over chapatis
1 tsp oil
2 medium onions , sliced
5 chopped green chillies
4 to 5 curry leaves (kadi patta)
3 cups shredded cabbage
1 cup green peas
1 cup carrot , chopped
1/2 cup peanuts
1 capsicum , cut lenght wise
1/2 tsp green chilli sauce
1/4 cup chopped coriander (dhania)
salt to taste
1 tsp turmeric powder (haldi)
Method
Cut the chapatis in to small pieces using hands and keep aside.Heat the oil in a kadhai, add the mustard seeds.when the seeds crackle, add the onions, green chilles and curry leaves and saute for couple of minutes.Add the vegetables and saute till veggies are half cooked.Add the chapatis and saute for 5 minutes.Add the groundnuts and saute for 2 minutes.ADd the chilli sauce and mix well.Add the coriander and mix well.Serve hot.
Tarkari Malve
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings:
Ingredients
ginger (adrak) - medium size
4 to 5 cloves (laung / lavang)
1 1/2 inch cinnamon (dalchini)
4 to 5 tbsp grated coconut
1/2 cup oil
1/2 cup fenugreek (methi) leaves
1/4 cup chopped coriander (dhania)
1/2 tsp turmeric powder (haldi)
salt - according to your taste
8 to 10 green chillies depending on your taste
Method
To make a paste:
To make a paste:Take a kadai add 1tsp oil and fry onions, 1/2 coconut, lavan, cinamon, galic, ginger together and make a paste adding corriander leaves while grinding the above and keep the paste aside.
to prepare the sabzi:
to prepare the sabzi:Take a panHeat the remaining oilAdd onions and fry well then add tomatoes and cook till the tomatoes are fully done then add all the vegetable(after chopping)and fry well ,add turmeric , salt with little water and leave till the vegetables are half done.Then add the paste to the vegetables and cook till the vegetables are done and smell of the raw coconut goes.Serve with chappatis or any kind of rotis naans or any kind breads.
Cook: 15 mins
Total Time: 25 mins
Servings:
Ingredients
ginger (adrak) - medium size
4 to 5 cloves (laung / lavang)
1 1/2 inch cinnamon (dalchini)
4 to 5 tbsp grated coconut
1/2 cup oil
1/2 cup fenugreek (methi) leaves
1/4 cup chopped coriander (dhania)
1/2 tsp turmeric powder (haldi)
salt - according to your taste
8 to 10 green chillies depending on your taste
Method
To make a paste:
To make a paste:Take a kadai add 1tsp oil and fry onions, 1/2 coconut, lavan, cinamon, galic, ginger together and make a paste adding corriander leaves while grinding the above and keep the paste aside.
to prepare the sabzi:
to prepare the sabzi:Take a panHeat the remaining oilAdd onions and fry well then add tomatoes and cook till the tomatoes are fully done then add all the vegetable(after chopping)and fry well ,add turmeric , salt with little water and leave till the vegetables are half done.Then add the paste to the vegetables and cook till the vegetables are done and smell of the raw coconut goes.Serve with chappatis or any kind of rotis naans or any kind breads.
Stuffed Karela
Preparation:15-20 mins
Cook: 10 mins
Total Time: 30 mins
Servings:
Ingredients
3 tbsp oil
1 tbsp chopped garlic (lehsun)
1 tbsp coriander (dhania) powder
1 tsp fennel seeds (saunf)
1 potato, grated
50 gms grated paneer (cottage cheese)
5 tsp chilli powder
a pinch of black salt (sanchal)
salt to taste
5 tsp dried mango powder (amchur)
1/4 tsp garam masala
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped green chillies
1/2 tsp chopped coriander (dhania)
For Scraping Of Karela
4 bitter gourd (karela)
oil to fry
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp coriander (dhania) , cumin seeds (jeera) , chilli powder , haldi, salt and lemon juice
Method
? peel karela & deseed. rub with salt & haldi & keep aside, don?t discard the peel? heat oil in a pan . add chopped garlic, crushed coriander seeds, saunf,peel of karela, potato, paneer & all dry masalas? also add chopped ginger, chilli & dhaniya? stuff karela with this mixture & tie with a thread? shallow fry in a pan & keep asideCoating :? heat oil in the same pan? add peel of karela, saute for 2 ? 3 minutes? add all paste & spices? add fried karela?s into this mixture & stir for 1-2 minutes? finally garnish with chopped coriander"}]
Cook: 10 mins
Total Time: 30 mins
Servings:
Ingredients
3 tbsp oil
1 tbsp chopped garlic (lehsun)
1 tbsp coriander (dhania) powder
1 tsp fennel seeds (saunf)
1 potato, grated
50 gms grated paneer (cottage cheese)
5 tsp chilli powder
a pinch of black salt (sanchal)
salt to taste
5 tsp dried mango powder (amchur)
1/4 tsp garam masala
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped green chillies
1/2 tsp chopped coriander (dhania)
For Scraping Of Karela
4 bitter gourd (karela)
oil to fry
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp coriander (dhania) , cumin seeds (jeera) , chilli powder , haldi, salt and lemon juice
Method
? peel karela & deseed. rub with salt & haldi & keep aside, don?t discard the peel? heat oil in a pan . add chopped garlic, crushed coriander seeds, saunf,peel of karela, potato, paneer & all dry masalas? also add chopped ginger, chilli & dhaniya? stuff karela with this mixture & tie with a thread? shallow fry in a pan & keep asideCoating :? heat oil in the same pan? add peel of karela, saute for 2 ? 3 minutes? add all paste & spices? add fried karela?s into this mixture & stir for 1-2 minutes? finally garnish with chopped coriander"}]
Healthy Hearts
Preparation:8 hrs
Cook: 10 mins
Total Time: 4908 hours 10 minutes
Servings: Makes 4 to 8 servings
Ingredients
2 cups mixed dal
2 tbsp finely grated paneer (cottage cheese)
2 tbsp curds (dahi)
1 cup finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
salt to taste
oil for cooking
Method
Soak all mix dals for 8 hours.Make fine paste with curd in a mixer.Add coriander, paneer,salt,cumin seeds and mix well.Make heart shape pudlas on hot oiled tavaCook both sides of hearts.Serve hot with tomato sauce and pudina chutney.
Cook: 10 mins
Total Time: 4908 hours 10 minutes
Servings: Makes 4 to 8 servings
Ingredients
2 cups mixed dal
2 tbsp finely grated paneer (cottage cheese)
2 tbsp curds (dahi)
1 cup finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
salt to taste
oil for cooking
Method
Soak all mix dals for 8 hours.Make fine paste with curd in a mixer.Add coriander, paneer,salt,cumin seeds and mix well.Make heart shape pudlas on hot oiled tavaCook both sides of hearts.Serve hot with tomato sauce and pudina chutney.
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