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.

Cheese Bread Crumble

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 2 to 4 plates

Ingredients :

2 chopped tomatoes
1 cup chopped capsicum
1 cup chopped coriander (dhania)
1 chopped onion
3 cups grated processed cheese
1/2 spoon mustard seeds ( rai / sarson)
1/2 spoon cumin seeds (jeera)
1 tbsp oil
8 to 9 bread slices
1 tbsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste

Method :

Cut the bread slices into 4 pieces and aside.Heat oil in a non-stick pan, add the cumin seeds and mustard seeds.When the seeds crackle add the onions, tomatoes and capsicum.Cook for a few minutes, add the chilli powder,turmeric powder and salt.Add the bread pieces and grated cheese, mix well.Sere immediately.

Spicy Paneer Paratha

Preparation :5 mins
Cook :20 mins
Total Time :25 mins
Servings :Makes 14 mini parathas

Ingredients :

1 cup whole wheat flour (gehun ka atta)
1 cup plain flour (maida)
2 tsp curds (dahi)
1/2 tsp grated paneer (cottage cheese)
1/2 tsp cumin seeds (jeera) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 chopped green chillies
1/2 cup chopped onions
salt to taste
oil for cooking

Method :

Combine all the ingredients in a bowl and knead in to soft and smooth dough using water only if required.Keep aside for 5-6 minutes.Divide the dough in to 14 equal portions and roll out each portion Into a 125 mm. (5\") diameter circle.Heat a tava and cook each circle using a little oil, till it turns golden brown in colour on both the sides.Serve hot and enjoying your breakfast.

Grilled Mushroom Sandwich

Preparation :15 mins
Cook :10 mins
Total Time :25 mins
Servings :Makes 6 sandwiches

Ingredients :

1 tbsp oil
2 cups chopped mushrooms (khumbh)
1 egg (optional)
1 tsp chopped green chillies
salt and freshly ground black pepper powder to taste
1/4 cup grated cheddar cheese
1/4 cup chopped coriander (dhania)
12 slices of bread
butter as required

Method :

Heat the oil in a pan, add the mushrooms and sauté until water has evaporated and mushrooms become dry.Add the egg, green chillies, salt and pepper, mix well and sauté till the mushrooms are coated well with the egg and the mixture is cooked.Remove from the flame, add the cheese and coriander, mix well and keep aside.Spread the butter on 2 slices of bread.Spread about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice and grill using a sandwich maker or any other grilling method of your choice.Serve hot with tomato ketchup.

Green Moong Pesarattu

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 to 5 servings

Ingredients :

2 cups soaked moong dal (split green gram)
salt to taste
2 chopped green chillies
1 tbsp chopped coriander (dhania)
1 tsp chopped mint leaves (phudina)
1 tsp grated ginger (adrak)
1 tsp cumin seeds (jeera)
oil for cooking

Method :

Drain and blend the moong dal in a mixer along with all the above ingredients adding water to a coarse mixture.Heat a tava and grease with oil, spread s poonful of batter to make a small dosa.Cook using oil till golden brown spots appear on both the sides.Serve hot.

Apple and Grape Juice

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 4 small glasses

Ingredients :

2 cups chilled apple wedges (unpeeled)
2 cups chilled green grapes
1 tsp lemon juice
2 tbsp powdered sugar

For Serving
8 ice-cubes

Method :

Add the apples and grapes a few at a time in a hopper.Add the lemon juice and sugar to the juice and mix well.Pour equal quantities of the juice into 4 individual glasses.Serve immediately topped with 2 ice-cubes in each glass.

Misal Pav

Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 4 servings (4serving )

Ingredients :

For The Misal Masala
1 tbsp oil
1/4 cup thinly sliced onions
1/4 cup grated dry coconut (kopra)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
3 peppercorns (kalimirch)
25 mm stick cinnamon (dalchini)
2 whole dry kashmiri red chillies
3 garlic (lehsun) cloves

For The Misal
3 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 cup sprouted matki (moath beans)
1/2 cup sprouted safed vatana (dried white peas)
1/2 cup sprouted moong (whole green gram)
2 tbsp sprouted chawli (cow pea / lobhia)
1 1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
salt to taste

For Serving With Misal Pav
1/2 cup mixed farsan
8 tbsp potatoes
1/2 cup finely chopped onions
4 tbsp finely chopped coriander (dhania)
8 laddi pavs
4 lemon wedges

Method :

For the misal masala
For the misal masalaHeat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.Remove from the flame and allow it to cool completely.Once cooled, blend in a mixer to a smooth powder without using any water. Keep aside.
For the misal
For the misalHeat the oil in a pressure cooker and add the cumin seeds.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the prepared misal masala and sauté on a medium flame for 1 more minute.Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the matki, safed vatana, moong and chawli sprouts and mix well.Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.
How to proceed to make misal pav
How to proceed to make misal pavJust before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.Repeat with the remaining ingredients to make 3 more servings.Serve misal pav immediately with laddi pavs and lemon wedges.

Adai Dosa

Preparation :10 mins
Cook :30 mins
Total Time :1602 hours 40 minutes
Servings :Makes 10 dosas

Ingredients :

1 cup par-boiled rice (ukda chawal)
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
2 tbsp urad dal (split black lentils)
1 tsp roughly chopped ginger (adrak)
4 red chillies (pandi)
4 black peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/4 tsp asafoetida (hing)
1 tbsp chopped curry leaves (kadi patta)
2 tbsp grated coconut
salt to taste
coconut oil or for cooking

For Serving
coconut chutney

Method :

Combine the rice, dals, ginger, red chillies, peppercorns and cumin seeds in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
Blend the mixture in a mixer to a coarse mixture using approx. 1 cup of water.
Transfer the mixture into a deep bowl, add the onions, asafoetida, curry leaves, grated coconut and salt and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.Turn over and cook on the other side as well.Fold over to make a semi-circle.Repeat with the remaining batter to make 9 more adai dosa.Serve immediately with coconut chutney.

Semiyan Upma

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

Ingredients :

2 cups wheat vermicelli (sevaiyan)
2 tbsp coconut oil or any other oil refined
salt to taste
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
1/4 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/3 cup freshly grated coconut
1/4 cup chopped coriander (dhania)
1/2 lemon

Method :

Boil 2 cups of water in a deep pan.Remove from the flame, add the vermicelli, ½ tsp of oil and little salt, cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside.Heat the remaining 1½ tsp of oil in a kadhai and add the mustard seeds and urad dal.When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame till the onions turn translucent, while stirirng continously.Add the vermicelli, coconut, coriander, lemon juice and little more salt if required, mix well and cook over a medium flame for another 2 to 3 minutes, while stirring gently. Serve immediately.

Theplas

Preparation :15 mins
Cook :5 mins
Total Time :20 mins
Servings :

Ingredients :

1 cup finely chopped fenugreek (methi) and soaked in salted waterfor 1/2 an hour
2 cups whole wheat flour (gehun ka atta)
2 tsp besan (Bengal gram flour)
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp oil
oil for preparing theplas

Method :

Mix all the ingredients and make a soft doughDivide into 10 equal portionsRoll them like chapatiesHeat tava and roast then by adding few drops of oil so they become dryRemove and cover with cloth so that they remain hot and softContinue with others and when done garnish with some white butter or chuteny

Methi Thepla

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 24 theplas

Ingredients :

For Methi Thepla
3 cups whole wheat flour (gehun ka atta)
1 cup finely chopped fenugreek (methi)
1 tsp green chilli paste
2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 1/2 tsp chilli powder
1 tbsp sugar
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 tbsp oil
1 tbsp sesame seeds (til)
2 tbsp besan (bengal gram flour)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method :

For methi thepla
For methi theplaTo make methi thepla, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.Divide the dough into 24 equal portions and roll out each portion into a 150 mm. (6\") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using oil, till it turns golden brown in colour from both the sides.Cool, wrap in an aluminium foil, pack in an air-tight container and store the methi thepla in refrigerator.

Oats Farra

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 to 5 servings

Ingredients :

For The Farra Dough
1 cup quick cooking rolled oats , coarsely grounded
1 cup whole wheat flour (gehun ka atta)
2 tbsp fresh cream
salt to taste
water as required

For The Filling
1 cup ready to cook masala quick cooking rolled oats
1 tbsp chopped capsicum
1 tbsp chopped french beans
1 tbsp finely chopped coriander (dhania)
salt to taste
1 tsp finely chopped green chillies

For The Tempering
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
5-6 curry leaves (kadi patta)

Method :

for the farra dough
for the farra doughFirst of all mix all the ingredients of dough and make a soft dough and keep it aside for 10 mins.
For the filling
For the fillingCook ready to eat masala oats according to instructions given on the packet.Sauté all vegetables for minute or two and add to cooked classis saffola masala oats.Then add green chillies and coriander and allow it to cool.Now roll dough into circles and put fillings on it and close it into a semi circle and then seal edges with the help of fork.Similarly make all the farras.Now steam the farras in steamer for 10 - 12 mins till the toothpick inserted into it comes out clean.Now cut farras into pieces.For tempering take a pan and heat it.Add oil to,it and then gradually all ingredients of tempering. Pour tempering on cut farra pieces.Serve hot with green chutney.

Wealth Of Health Sandwich

Preparation :10mins
Cook :10 mins
Total Time :20 mins
Servings :

Ingredients :

4 slices brown bread
1/2 cup bean sprouts
1/2 cup cucumbers
1/2 tsp crushed garlic (lehsun)
1/4 cup chopped spring onions
1/2 tomato, crushed into puree
salt and pepper to taste
1 tsp whole wheat flour (gehun ka atta)
1 tsp oil

Method :

Heat the oil and cook garlic. add the vegetables and stir fry for some time. then add the rest of the ingredients and boil it.Cool and then spread on the bread slices to make a sandwich in a sandwich maker and serve hot.

Vegetable Cheelay

Preparation :15mins
Cook :5mins
Total Time :20 mins
Servings :

Ingredients :

1 cup moong dal (split green gram) (without skin)
1 tsp cumin seeds (jeera)
2 green chillies
a pinch of asafoetida (hing)
salt to taste
1/4 cup chopped carrots
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/4 cup green peas , shelled
2 tbsp chopped coriander (dhania)
1/2 tsp chilli powder
oil

Method :

Pick, clean and wash moong dal. soak moong dal in two cups of water for two hours. grind soaked moong dal with cumin seeds and green chillies. dissolve asafoetida in two tablespoons of water and mix it into the dal batter. add salt and mix well.Mix chopped carrot, chopped onion, chopped tomato, green peas and chopped coriander leaves with this. season with salt and red chilli powder. keep aside.Heat oil on a frying pan. spoon about one ¾ katori of batter on to the tawa and spread it to make a pancake with a diameter of about 4-5 inches. shallow fry for about half a minute.Spoon a little oil on the sides of the chilla and cook for fifteen seconds on medium heat.Turn the chilla over and let it cook on the other side for two minutes on low to medium heat. spoon oil on the sides of the chilla and turn it over. cook for another minute on moderately high heat.

Shepu Sweet Idlis

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 15 idlis

Ingredients :

2 cups raw rice (chawal) , soaked for 4 hours and drained
1/4 cup freshly grated coconut
1/2 cup thick rice (chawal) flakes , washed and drained
1/2 cup buttermilk
1/2 cup crushed jaggery (gur)
1/2 cup finely chopped dill (shepu / suva bhaji) leaves
salt to taste
1 tsp fruit salt
1 tsp oil for greasing

Method :

Combine the rice and coconut together and blend in a mixer to a thick smooth batter, adding a little water if required. Keep aside.Combine the rice flakes and buttermilk in another bowl and keep aside for 10 minutes.Add the jaggery to the rice flakes and blend in a mixer to a smooth paste.Combine the rice batter, rice flake paste, dill leaves and salt together in a bowl and mix well. (check the consistency and add a little water only if required so as to get a thick batter).Just before steaming, add the fruit salt to the batter and sprinkle a little water over it. When the fruit salt starts bubbling, mix gently.Spoon out the batter into greased idli moulds and steam for 8 to 10 minutes.Serve hot.

Carrot Butter

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 3 servings

Ingredients :

2 tbsp grated carrot
1 tbsp low fat butter
a little mustard (rai / sarson) powder
salt to taste

Method :

Add a few drops of water to the mustard powder and mix well.After 5 minutes, add to the butter and grated carrots.Add salt.
Note
NoteUse this butter as a spread for sandwiches and toasts.
Variation:
Variation:Parsley butter: use 2 tbsp of chopped parsley instead of carrots and follow the same procedure.
TipsHealth Information :Carrots provide Vitamin A and impart an interesting flavour.This recipe decreases the amount of butter to be used and makes a great spread.

Quick Rava Idli

Preparation :10 mins
Cook :20 mins
Total Time :601 hours
Servings :Makes 14 to 16 idlis (15 idli )

Ingredients :

2 1/2 cups semolina (rava)
4 cups buttermilk
1 tbsp fruit salt
2 tbsp oil
salt to taste
oil for greasing

For The Tempering
1 tsp cumin seeds (jeera)
2 tbsp coconut , thinly sliced
2 green chillies , chopped
4 curry leaves (kadi patta)
1 tbsp oil

Method :

Mix the semolina, buttermilk, oil and salt together in a bowl. Keep aside for at least 30 minutes.Prepare the tempering by heating the oil and adding the cumin seeds, coconut, green chillies and curry leaves. When the cumin seeds crackle, add the tempering to the semolina batter.Add the fruit salt, mix well and pour the batter into greased idli moulds. Steam for 7 to 10 minutes.Serve hot with a chutney of your choice.

Egg Pouch

Preparation :10 min
Cook :5min
Total Time :15 mins
Servings :

Ingredients :

3 eggs
1 bowl cabbage
1 bowl onion
1 bowl tomatoes
7 to 8 green chillies
salt and pepper according to taste

Method :

Mix all the ingrediants in a bowlMix them finelyTake an oven dishSet the time for 5 min at 100% powerCook it for five min in micowaveIt is ready to eat with hot chapati and is mostly preferred in breakfast along with sauce.

Grilled Cheesy Sandwich

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 1 sandwich

Ingredients :

1 1/2 cups chopped capsicum
1 1/2 cups chopped onions
8 wheat (gehun) bread slices
4 tsp tomato ketchup
4 cheese slices
salt and freshly ground black pepper powder to taste

Method :

Spread 1 tsptomato ketchup on one side of a bread slice.Spread a thin layer of onions over it.Again spread a thin layer of capsicum on it.Sprinkle some salt and pepper on it and place a cheese slice over it and cover it with another bread slice.Cook it in grilled sandwich toaster till crisp.Serve immediately.

Cauliflower Greens Paratha

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 5 parathas

Ingredients :

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Cauliflower Greens Stuffing
1 1/2 cups chopped cauliflower greens
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
2 1/2 tsp oil for cooking

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.
For the cauliflower greens stuffing
For the cauliflower greens stuffingHeat the oil in a broad non-stick pan and add the cumin seeds.When the cumin seeds crackle, add the onions and sauté on a medium flame for 2 minutes.Add the green chilies paste, ginger paste and sauté on a medium flame for 30 seconds.Add the cauliflower greens and salt and sauté on a medium flame for 5 minutes.Add 2 tbsp of water, mix well and cook on a medium flame for 1-2 minutes, while stirring occasionally. Mix well and keep aside.Divide the cauliflower stuffing into 5 equal portions. Keep aside.
How to proceed
How to proceedDivide the dough into 5 equal portions.Roll out a portion of the dough into a 100 mm. (4\") diameter circle using a little whole wheat flour for rolling.Place one portion of the cauliflower greens stuffing in the center of the circle.Bring together all the sides in the center and seal tightly.Roll out again into a circle of 150 mm. (6\") in diameter using whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using ½ tsp of oil, till golden brown spots appear on both the sides.Repeat steps 2 to 6 to make 4 more parathas.Serve hot.

Rice and Moong Dal Idli

Preparation :5 mins
Cook :10 mins
Total Time :3756 hours 15 minutes
Servings :Makes 16 idlis

Ingredients :

1/2 cup rice (chawal)
1/2 cup green moong dal (split green gram)
1/4 tsp fenugreek (methi) seeds (optional)
1/2 cup grated carrot
1/2 cup finely chopped spring onion whites and greens
salt to taste
1 tsp fruit salt

For Serving
nutritious green chutney

Method :

Soak the rice, moong dal and fenugreek seeds in a deep bowl with enough water for 5 to 6 hours.Drain and blend in a mixer to a smooth paste using little water.Transfer the mixture into a bowl, add the carrots, spring onion whites and greens and salt and mix well.Just before steaming, add the fruit salt to the batter and pour 2 tsp of water over it.When the bubbles form, mix gently.Put a little batter into each greased idli mould and steam in a steamer for 10 minutes or till the idlis are cooked.Cool slightly, demould and serve immediately with nutritious green chutney.
Handy tip:
Handy tip:The idli is done when a toothpick or a knife inserted in its center comes out clean.

Dal and Vegetable Idli

Preparation :15 mins
Cook :0 mins
Total Time :1953 hours 15 minutes
Servings :Makes 4 to 6 servings

Ingredients :

1/2 cup toovar (arhar) dal
1/4 cup yellow moong dal (split yellow gram)
1/2 cup chana dal (split bengal gram)
1 cup fenugreek (methi) leaves , chopped
2 cups chopped coriander (dhania)
1/4 cup boiled green peas
1/4 cup grated coconut
3 chopped green chillies
1 small onion , chopped
1 small carrot , grated
salt to taste
oil for greasing

Method :

Wash and soak the dals together at least 3 hours.Drain and grind to a smooth paste. Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt.Add water as required to make a thick batter.Pour into greased idli moulds and steam for 10 to 12 minutes till done.Serve hot.

Medu Vada Tava Sandwich

Preparation :15 mins
Cook :14 mins
Total Time :29 mins
Servings :Makes 4 sandwiches

Ingredients :

4 medu vadas
3 tbsp butter
4 tbsp finely chopped onions
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
4 tbsp finely chopped tomatoes
4 tbsp finely chopped capsicum
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp pav bhaji masala
4 tbsp coriander (dhania)
salt to taste

Method :

Cut each medu vada horizontally using a sharp knife, to get 2 piece of each medu vada. Keep aside.
Heat 1½ tbsp. Of butter on a tava (griddle), add the 2 tbsp of onions and sauté on a medium flame for 1 minute.
Add ½ tsp of garlic paste, ¼ tsp of ginger paste and sauté on a medium flame for few seconds.
Add 2 tbsp tomatoes, 2 tbsp capsicum, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add ¼ tsp of chilli powder, ¼ tsp of garam masala, ¼ tsp of pav bhaji masala, 2 tbsp coriander and little salt, mix well and cook on a medium flame for few seconds, while stirring continuously.
Place 4 medu vada halves, facing the cut portion downwards over the masala, press lightly and cook on a medium flame for 1 minute. Turn over and cook on a medium flame for 30 seconds.
Place 1 piece of the vada over the other half, to form a sandwich.Repeat steps 2 to 7 to make 2 more vada sandwiches.

Cabbage Parathas

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 5 parathas

Ingredients :

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp melted ghee
salt to taste

For The Stuffing
1 cup grated cabbage
1/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
1/2 tsp finely chopped green chillies
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 1/4 tsp oil for cooking

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing
For the stuffingSprinkle little salt over the cabbage and keep aside for 10 minutes.
Squeeze out the water from the cabbage, add the paneer, coriander, green chillies and salt and mix well.
Divide the stuffing into 5 equal portions and keep aside.
How to proceed
How to proceedDivide the dough into 5 equal portions.Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling.
Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides.Repeat steps 2 to 4 to make 4 more parathas.Serve immediately.

Kanjeevaram Idli

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 15 idlis

Ingredients :

1 cup rice (chawal)
1 cup urad dal (split black lentils)
1/2 cup freshly grated coconut
2 tsp oil
1/2 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera)
1/2 tsp chana dal (split bengal gram)
salt to taste
4 green chillies , finely chopped
1 tsp grated ginger (adrak)
5 to 6 curry leaves (kadi patta)
a pinch asafoetida (hing)
a pinch of turmeric powder (haldi)

Method :

Clean, wash and soak the rice and dal in enough water for 2 to 3 hours.Drain and blend in a mixer into a coarse batter.Cover and keep aside to ferment for 8 to 10 hours.Heat the oil in a pan, add the remaining ingredients and saute for 20 seconds.Add this to the batter and mix well.Pour spoonful of batter into greased idli moulds and steam in an idli steamer for 15-20 minutes.Serve hot with cocunut chutney.

Grated Yummy Boiled Egg Sandwich

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

Ingredients :

4 boiled eggs
8 bread slices
salt to taste
freshly ground black pepper (kalimirch) to taste
3 tbsp red chilli sauce

For The Garnish
tomato ketchup
mayonnaise

Method :

Remove the crust from all the bread slices and discard them.Place the 4 bread slices on a clean dry surface.Grate one boiled egg on each slice and sprinkle salt and pepper to your taste.
Spread the red chili sauce on the remaining 4 bread slices and place over the bread slices with eggs, with the chilli sauce side facing downwards.
Yummy Grated Boiled Egg Sandwich is ready to serve or filled in lunch box.Garnish the sandwiches with mayonnaise and tomato ketchup.

Handy tip:
Handy tip:You can also put grated cheese above the sandwich if your kids like that.

Oats Apple Almond Milk Healthy Smoothie

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 2 glasses

Ingredients :

1/4 cup quick cooking rolled oats
1/2 cup roughly chopped apple
1/4 cup almond milk
1/2 cup curd (dahi)
1/4 tsp cinnamon (dalchini) powder
7 ice-cubes
1 tsp maple syrup or honey

Method :

Combine all the ingredients in a mixer.
Blend till smooth.
Refrigerate for atleast 1 hour and serve chilled.

Poha Idli

Preparation :20 mins
Cook :12 mins
Total Time :63210 hours 32 minutes
Servings :Makes 22 servings (22serving )

Ingredients :

For The Poha Idli
1 cup rice semolina (idli rawa)
1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
salt to taste
oil for greasing

Method :

To make the poha idli, clean, wash and soak the idli rava and beaten rice in water for at least 2 hours.Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.Drain the idli rava and rice, combine together and blend in a mixer to a smooth batter.Darin and blend the urad dal separately to a smooth paste using a little water.Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
Repeat with the remaining batter to make more poha idlis.Serve hot.

Quick Bread Snack

Preparation :10 mins
Cook :6 mins
Total Time :16 mins
Servings :Makes 4 servings (4serving )

Ingredients :

12 bread slices
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tbsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp garam masala
1/4 cup tomato ketchup
1/2 tbsp lemon juice
salt to taste
2 tbsp finely chopped coriander (dhania)

Method :

Immerse the bread slices in enough water and remove immediately. Squeeze out all the water from the bread slices and crumble thoroughly. Keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds.
Add the green chillies and ginger and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the crumbled bread, tomato ketchup, lemon juice, salt and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately.

Besan Chilla

Preparation :5 mins
Cook :20 mins
Total Time :25 mins
Servings :Makes 4 chillas

Ingredients :

1 1/4 cups besan (bengal gram flour)
1 1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste
2 tbsp finely chopped coriander (dhania)
4 tsp oil for cooking

For Serving
4 tsp green chutney

Method :

Combine the besan, chilli powder, turmeric powder, asafoetida, salt and approx. ¾ cup of water in a deep bowl and whisk well.Add the coriander and mix well.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear 1 tsp of oil evenly over it and along the edges and cook on a medium flame till the chilla turns golden brown in colour and crisp.Flip over and cook on a medium flame for another minute and fold to make a semi-circle.Repeat steps 3 to 5 to make 3 more chillas.Serve immediately with green chutney.

Corn Panki

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 8 pankis

Ingredients :

1 cup grated sweet corn kernels (makai ke dane)
2 tsp oil
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
2 tbsp semolina (rava)
1/4 cup besan (bengal gram flour)
16 banana leaves (kele ka patta) for cooking
oil for greasing

For Serving
green chutney

Method :

Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
Apply a little oil on one side of each banana leaf and keep aside.
Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly.
Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily.Repeat with the remaining batter to make 7 more pankis.Serve immediately with green chutney.
Handy tip:
Handy tip:You can cook 3 to 4 pankis at one time on a tava.

Semolina Uttapas

Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 8 uttapas

Ingredients :

3/4 cup semolina (rava / sooji)
1/2 cup finely chopped cabbage
3/4 cup plain flour (maida)
5 tbsp curds (dahi)
1 tsp baking powder
2 tbsp chopped coriander (dhania)
1 tbsp finely chopped green chillies
salt to taste
oil for greasing and cooking
chilli powder for sprinkling

For Serving
sambhar
coconut chutney

Method :

Combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes.
Add all the remaining ingredients and ¼ cup of water and mix well.
Heat a non-stick tava (griddle), grease little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5\") diameter thick circle.Pour a little oil on the top and edges, sprinkle little chilli powder evenly over it and cook on a medium flame for 2 minutes.Turn over and cook on the other side till it turns light brown in colour.
Repeat steps 3 to 5 to make 7 more uttapas.Serve immediately with sambhar and coconut chutney.

Chatpata Dahiwala Bread

Preparation :5 mins
Cook :5 mins
Total Time :10 mins
Servings :Makes 2 servings

Ingredients :

5 bread slices , cut into cubes
1/2 cup curds (dahi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
1/4 cup thinly sliced onions
2 tbsp oil

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method :

Combine the curds, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix well.
Add the bread cubes and mix till the bread is coated with the curds mixture. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on medium flame for a few seconds.
Add the onion slices and saute on a medium flame for 1 to 2 minutes or till they are lightly brown in colour.
Add the bread mixture and sauté on a slow flame for 1 to 2 minutes or till the bread turns light brown in colour, while stirring occasionally.
Serve hot garnished with coriander.

Bread Uttapam

Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 9 uttapas

Ingredients :

6 bread slices , torn into pieces
1/4 cup semolina (rava / sooji)
3 tbsp plain flour (maida)
1/4 cup curds (dahi)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup finely chopped capsicum
1/4 cup finely chopped coriander (dhania)
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
salt to taste
2 1/4 tsp oil
4 1/2 tsp oil for cooking

For Serving
green chutney

Method :

Combine the torn bread pieces, semolina, plain flour, curds and approx. ¾ cup of water in a mixer and blend till smooth.Transfer the mixture into a deep bowl, add all the other ingredients and mix well.Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil.Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5\") diameter thick circle.Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides.Repeat steps 3 to 5 to make 8 more uttapas.Serve immediately with green chutney.

Bread Poha

Preparation :15 mins
Cook :7 mins
Total Time :22 mins
Servings :Makes 2 servings

Ingredients :

6 slices of white bread , cut into cubes
1 1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 curry leaves (kadi patta)
1/2 cup chopped onions
1 1/2 tsp finely chopped green chillies
1/4 cup chopped capsicum
1/2 tsp turmeric powder (haldi)
3/4 cup chopped tomatoes
a pinch of garam masala
salt to taste
1 tsp lemon juice

For The Garnish
1 tbsp chopped coriander (dhania)

Method :

Heat the oil in a broad non-stick pan and add the mustard seeds.When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.Add the onions and green chillies and sauté on a medium flame for 2 minutes.Add the capsicum and sauté on a medium flame for 2 minutes.Add the turmeric powder and tomatoes and sauté on a medium flame for 2 minutes.Add the bread pieces, salt and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Switch off the flame, add the lemon juice and mix well.Serve hot garnished with coriander.

Mango Sandwich

Preparation :5 mins
Cook :null
Total Time :5 mins
Servings :

Ingredients :

2 fresh bread slices
salted butter
thinly sliced mangoes

Method :

Peel the mango's & cut into thin slices . Apply butter on both slices of bread . Spread the mango slices evenly on the buttered side of the bread , put them together and cut the sides of the bread .

Sabudana Dosa

Preparation :5 mins
Cook :60 mins
Total Time :651 hours 5 minutes
Servings :Makes 30 dosas

Ingredients :

1/2 cup sago (sabudana)
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1/4 cup thick beaten rice (jada poha)
3/4 cup raw rice (kacha chawal)
salt to taste
ghee for cooking

For Serving
coconut chutney
sambhar

Method :

Combine the sabudana, urad dal, methi seeds and poha in a deep bowl with enough water for 4 hours. Drain well.
Put the raw rice in a deep bowl with enough water and soak for 4 hours. Drain well.
Combine the sabudana-urad dal mixture and approx. 1 cup of water in a mixer and blend till smooth.
Transfer the mixture into a deep bowl and keep aside.
Combine the rice and approx. 1 cup of water in a mixer and blend till smooth.
Transfer the mixture into the same bowl, add the salt and mix well.
Cover and ferment in a warm place for 12 hours.
Once fermented mix it very 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 175 mm. (7”) diameter circle.Smear a little ghee 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 29 more dosas.Serve immediately with coconut chutney and sambhar.

Pumpkin Paratha

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 8 parathas

Ingredients :

3/4 cup grated red pumpkin (kaddu)
1/2 cup bajra (black millet) flour
1/2 cup jowar (white millet) flour
1/4 cup finely chopped mint leaves (phudina)
1 tsp ginger-green chilli paste
salt and to taste
jowar (white millet) flour for rolling
2 tsp oil for cooking

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 8 equal portions.Roll a portion of the dough into a 125 mm. (5\") diameter circle using a little jowar flour for rolling.Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides.Repeat steps 3 and 4 to make 7 more parathas.Serve immediately.

Veg. Daliya Upma

Preparation :5 min
Cook :10 min
Total Time :15 mins
Servings :

Ingredients :

broken wheat (dalia)
cumin seeds (jeera)
carrot
potatoes
onions
ginger (adrak)
salt to taste
a pinch turmeric powder (haldi)
chilli powder
coriander (dhania) for garnishing

Method :

Heat ghee in a pan,Add jeera and onionsThen add daliya and roast it After roasting add chopped vegetables and stir for 2 min.then add salt , haldi, red chilly powder, and water and cover it and cook till the vegetables are tender.and then veg. daliya upma is ready to eat and decorate it with green coriander and eat..

Mini Green Theplas

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 10 mini theplas

Ingredients :

For The Topping
1 tsp oil
1/4 cup finely chopped onions
3/4 cup finely chopped coloured capsicum (red , green and yellow)
1/4 cup crumbled low-fat paneer
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
1 cup quick cooking rolled oats flour , refer handy tip
1/4 cup ragi flour
1/4 cup soya flour
1/4 cup jowar (white millet) flour
1 cup finely chopped spinach (palak)
1 tbsp sesame seeds (til)
salt to taste
1/2 tsp turmeric powder (haldi)
1 tbsp ginger-green chilli paste
2 tsp garlic (lehsun) paste
a pinch of sugar
a few drops lemon juice
1/2 tsp oil
jowar (white millet) flour for rolling
2 tsp oil for cooking

Method :

For the topping
For the toppingHeat the oil in a non-stick pan, add the onions and sauté on a medium flame for 2 minutes, or till the onions turn translucent.
Add the capsicum and sauté on a medium flame for another 2 to 3 minutes.
Add the paneer, coriander and salt, mix well and cook for another 1 to 2 minutes, while stirring continuously.
Remove from the flame and allow it to cool completely.
Divide the stuffing into 10 equal portions and keep aside.
How to proceed
How to proceedCombine all the ingredients in a bowl and knead into a soft dough using enough water.
Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4”)diameter thick circle, using a little jowar flour for rolling.
Heat a non-stick tava (griddle) and cook it, using a little oil, till it turns golden brown in colour from both the sides.
Repeat with the remaining portions to make 9 more mini theplas.Spread a portion of the topping evenly over each mini thepla and serve immediately.

Handy tip:
Handy tip:To make 1 cup of oats flour, blend 1 1/2 cups of quick rolled oats in a mixer to a fine powder.