Saturday, January 21, 2012

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.

 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. 

Friday, January 20, 2012

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
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
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
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
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.

Wednesday, January 18, 2012

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.

Tuesday, January 17, 2012

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.

Monday, January 16, 2012

Shai roti

Requirements :
 Wheat flour – 2 cup
Capsicum – ½ cup
Cabbage – ½ cup
Onion – 1
Milk – ½ cup

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.