Tuvar Palak (spinach in lentil gravy )

 Lentils are rich in protein. Protein is essential for our muscles. Taking lentils daily is good for health.

    This dish can be have with plain rice, roti / chappati.

Requirements:

 Gram dhal – 2 cup

Spinach  - 1 cup

Pearl onion -  6

Garlic  - 5 cloves

Tomato – 2

Chili powder – 1 tbs

Coriander powder - ½ tsp

Salt as required

Tempering :

Oil – 1 tbs

Mustard seeds - ½  tsp

Curry leaves

Method :

 In a pressure cooker , add dhal , onion , tomato , spinach , turmeric powder , garlic and 3 cups of water.

Cook for three whistles.

Add chilly powder and coriander powder , allow to boil.

Can add coconut paste (optional ).

Now , add the tempering to the cooked dhal.

Bittergourd raita

    Many wont like this veggie because of its bitterness. It has the property of reducing the blood sugar level. It is good for diabetic patients. In this raita , we cant taste any bitterness.

Requirements :

Bittergourd ( cut ) - ½ cup

Curd – 2 cup

Onion – 1

Tomato – 1

Pepper powder – 1 tsp

Salt as required

Method :

Sauté bittergourd in a kadai for five minutes.

Add this to curd along with chopped onion ,tomato and pepper powder.

Raita is ready to serve.

Variation : if you want tempering can add. 

Methi roti

Fenugreek leaves is rich in fiber and is good dish for diabetic patients. Dhal will be best combo for this roti.

Requirements :

Wheat flour – 2 cup

Fenugreek leaves – 2 tbs

Chili powder – ½ tsp

Turmeric powder – ¼ tsp

Salt

Oil

Method :

Mix flour, fenugreek leaves, chili powder, turmeric powder, salt.

Add required water and knead to soft dough.

Roll and make into rotis.

Serve with dhal.

Fenugreek leaves in dhal ( methi dhal )

This dhal tastes good with plain rice and chappati. This recipe is another signature recipe of my mom.

Requirements :

Fenugreek leaves – ½ cup

Tuvar dhal – 2 cup

Pearl onion – 5

Garlic – 5 cloves

Chili powder – 1 tbs

Coriander powder – ¾ tbs

Turmeric powder – ½ tsp

Coconut paste – 2tbs

Tempering:

Oil

Mustard seed

Hing (asafotedia) – a pinch

Curry leaves

Method :

Pressure cook dhal along with onion , turmeric powder and garlic.

Add chopped fenugreek leaves to the cooked dhal and cook for few minutes.

Add chili powder , coriander powder, coconut paste and required salt. Allow to boil for five minutes.

Heat oil , add hing , mustard seed and curry leaves .

Add  this to the cooked dhal.

Dhal is ready to serve.

Egg N Dry fish stirfry

This recipe was a unique combination of dry fish and egg. This goes well with plain rice or can have it as snack.

Requirements :

Dry fish (small) – 1 cup

Egg -2

Chilly powder -1 tsp

Coriander powder -1/2 tsp

Pepper - ½ tsp

Oil

Salt as required

Method :

Soak cleaned dry fish in water for five minutes.

Heat oil add mustard seeds and curry leaves.

Add soaked dry fish and masalas ,stir well.

Close the lid and cook in simmer for five minutes.

Now add beaten eggs and mix well.

Add pepper powder and fresh curry leaves.

Ready to serve.

Ginger gravy (inji kulambu )

 Ginger (inji) is widely used in Indian cusine. It has medicinal value of curing indigestion , headache and cold. This gravy is simple to make within few minutes.

Requirements :

Ginger ( shredded ) – 3 tbs

Pearl onion – 5

Fenugreek – ½ tsp

Coriander seeds – 1 tsp

Cumin – ½ tsp

Red chilly – 4

Coconut (shredded) – ¼ cup

Tamarind juice -1/2 cup

Oil

Mustard seeds

Curry leave

Method :

Dry roast coriander seeds , cumin and fenugreek.

Grind along with coconut ,onion, ginger and dry chilly.

Heat oil ,add mustard seeds , curry leaves.

Add grounded masala and sauté well.

Now add the tamarind juice and required salt.

When the raw smell leaves , the gravy is ready to serve.

Serve with rice / roti.

Potato raita

    Potato is a rich source of carbohydrates. This raita will be perfect combination with roti / briyani / pulov.

Requirements :

Potato cubes (boiled ) – ½ cup

Green chili paste – 1 tbs

Curd – 2 cup

Cumin powder – ¼ tsp

Salt as required

Coriander leaves

Method :

Mix chili paste , cumin powder and salt to curd.

Add potato cubes and coriander leaves.

Potato raita is ready to serve.

Capsicum raita

This is one of delicious raita. It is a best combo with chicken briyani and other briyani.

Requirements :

Capsicum ( finely chopped ) – ½ cup

Curd   -  2 cup

Onion – 1

Oil – 1 tbs

Pepper – 1 tsp

Salt as required

Method :

 Heat oil , sauté onion followed by capsicum till partially cooked.

Add pepper powder and salt.

Add this mixture to curd .

Serve with briyani.

vegetable briyani

 This is a simple version of briyani which I make.

Requirements :

Basmati rice – 2 cup

Carrot  - 100 g

Beans -100 g

Cauliflower – 100 g

Peas  -200 g

Potato -2

Curd – ½ cup

Ghee – 4 tbsp

Onion - 1

Tomato – 4

Coriander leaves – ¼ cup

Mint leaves – ¼ cup

To grind :

Cinnamon – 2” piece

Cloves – 5

Cardamom – 2

Mace – 1

Aniseed – ½ tsp

Ginger  -  2 tbsp

Garlic – 10 cloves

Bay leaf -1

Method :

Grind masala into fine paste.

Heat ghee in a cooker , add sliced onion and sauté till it turns pink.

Add the grounded masala and sauté till raw smell leaves.

Add the vegetables and sauté well.

Add sliced tomato and cook till it is mashed well.

Add soaked rice and curd along with required salt.

Add 1¾  cup of water , chopped coriander and mint.

Close the lid and cook for one whistle and simmer for ten minutes.

Serve hot with raita.

Shai roti

Requirements :

 Wheat flour – 2 cup

Capsicum – ½ cup

Cabbage – ½ cup

Onion – 1

Milk – ½ cup

Salt

Method :

Grind capsicum , cabbage ,onion with milk.

Add this to flour and knead well. Keep aside for 15 minutes.

Make rotis . These  rotis have unique aroma.

Serve with dhal or raita.