Chapati Upma

Preparation :5 mins
Cook :10 mins
Total Time :15 mins
Servings :Makes 3 to 4 servings

Ingredients :

5 leftover chapatis
2 tsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1 chopped tomato
2 chopped green chillies
3 chopped garlic cloves
1/2 tsp red chilli powder
1/4 tsp coriander (dhania) powder
salt to taste
1 tsp tamarind (imli) pulp
chopped coriander (dhania) for garnishing

Method :

Heat the oil in a kadhai and add the cumin seeds and mustard seeds.When the seeds crackle, add the garlic, green chillis and tomato and saute for 2 minutes.Add the masalas and tamarind, mix well and saute for 2-3 minutes.Add 2 cups of water, mix well and bring it to boil.Add the chapatis and simmer for 5 mins.Serve hot garnished with coriander.

Lentils and Palak Dosa

Preparation :6 hrs
Cook :0 mins
Total Time :3606 hours
Servings :Makes 6 serving

Ingredients :

For The Dosa
50 gms toovar (arhar) dal
50 gms moong (whole green gram) dal
50 gms urad dal (split black lentils)
50 gms chana dal (split bengal gram)
250 gms rice (chawal)
5 tbsp beaten rice (poha)
2 to 3 tomatoes
a pinch asafoetida (hing)
1 tsp red chilli powder
2 bunches spinach (palak)
2 to 3 onions
oil for cooking
salt to taste

For The Chutney
2 to 3 ridge gourd (turai)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
3 to 4 dry red chillies
2 to 3 green chillies
1 tsp tamarind (imli) paste
3 to 4 tbsp grated coconut
1/4 tsp \turad dal
a few curry leaves (kadi patta)
a pinch of asafoetida (hing)
2 to 3 tbsp oil
salt to taste

Method :

For the chutney
For the chutneyHeat 1 tablespoon oil in a small pan. Add the mustard seeds, fenugreek seeds.When the seeds crackle add green chillies, red chillies, grated coconut and asafoetida. Add tamarind paste and make a dry paste(without adding water).Cut the ridge gourd into small pieces.Add the remaining oil into the sauce pan then fry the ridge gourd pieces on a medium flame until they are soft.Blend the fried ridge gourd pieces and the dry paste in a mixer to a coarse paste.Remove the chutney into a serving bowl.Heat oil in a pan, add urad dal,asafoetida and curry leaves. Add thhis tempering to the chutney.
For the dosa
For the dosaSoak the lentils along with the rice and beaten rice overnight. Grind them with tomato, onion, asafoetida, spinach and salt.Add red chilli powder to the mixture and mix well.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.Smear a little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make more dosas.Serve immediately with ridge gourd chutney.

Strawberry Oatmeal Curd Smoothie

Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 2 glasses

Ingredients :

1 cup roughly chopped strawberries
2 tbsp quick cooking rolled oats
1/2 cup curds (dahi)
1 tsp honey
1/4 tsp vanilla essence

Method :

Combine all the ingredients in a mixer along with 2 tbsp of water.
Blend till smooth.
Refrigerate for atleast 1 hour and serve chilled.

Sweet Idli

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 12 idlis (12 idli )

Ingredients :

2 cups idli batter
oil for greasing

For The (moong Dal Jaggery) Stuffing
1/4 cup yellow moong dal (split yellow gram) , washed and drained
2 tbsp grated jaggery (gur)
1/4 tsp cardamom (elaichi) powder
1/4 cup grated coconut

For Serving
ghee

Method :

Heat a small non-stick pan, add the yellow moong dal and dry roast on a medium flame for 5 to 7 minutes, while stirring continuously.Allow the mixture to cool completely. Once cooled, add the jaggery, cardamom powder, coconut and mix very well with your hands. Keep aside.Grease the idli moulds using a little oil, put 1 tbsp of the idli batter on it, put 1 tsp of the moong dal jaggery stuffing in the centre and finally cover the stuffing with ½ tbsp of the idli batter.Steam in a steamer for 10 to 12 minutes or till the idlis are cooked.Allow the idlis to cool slightly and demould them.Serve immediately topped with ghee.

Gobi De Parathe

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 parathas

Ingredients :

1 cup whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for greasing and cooking

To Be Mixed Into A Stuffing
1 1/4 cups grated cauliflower
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
salt to taste
1/4 tsp chilli powder
1 tsp pomegranate (anardana) powder

Method :

Combine the wheat flour and salt in a deep bowl and knead into a soft dough using enough water.Divide the dough into 8 equal portions and keep aside.Divide the stuffing into 4 equal portions and keep aside.Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.Place one portion of the stuffing evenly all over the roti and cover with another roti.Heat a non-stick tava (griddle) and grease it lightly using a little oil.Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.Repeat steps 4 to 7 to make 3 more parathas.Serve hot.