Cabbage Rice

This is a quick and healthy meal and is a good way to get children to eat cabbage :) Here is what you will need for this yummy dish :

• Cabbage - 250 gms
• Tur dal - 5 tablespoons
• Garam masala - 2 tablespoon
• Cumin seed - 2 teaspoon
• Ginger-garlic paste - 2 teaspoon
• Raisins - 1 teaspoon (Optional)
• Cashewnuts - 1 teaspoon (Optional)
• Cinnamon stick - of 2" length
• Cloves - 4
• Cardamom - 3
• Ghee or Oil - 2 tablespoon
• Onion - 1
• Basmati rice - 2 glasses
• Salt - to taste
• Water - 4 glasses
• Turmeric powder - 1 teaspoon (Optional)

For garnishing (optional)

• Finely chopped coriander(cilantro) leaves - 1/4 cup
• 2 medium sliced tomatoes sliced into thin rings

How to make it:

• Wash, drain and dry the rice.
• Heat the margarine/oil a pressure cooker and add crushed cardamoms, cinnamon, cloves, finely chopped onions, raisins, cashew nuts, ginger garlic paste and garam masala.
• When the onion turns golden brown in color, add the finely chopped cabbage and fry for 2 minutes.
• Add rice and tur dal. Fry for 3 minutes.
• Add the water,turmeric powder and required salt.
• Cover the pressure cooker and pressure cook with weight, for approximately 4 whistles.

Empty the rice into the serving bowl and decorate with tomato rings and finely chopped coriander (cilantro) leaves. :)

Note: You can try the same preparation by replacing cabbage with finely chopped tomatoes/eggplant/boiled green peas/carrots and beans

Masala Upuma

This is a little different from the normal upma. If you love the flavour of Indian Spice in moderation, you are sure to love this one.

Here is what you will need :

1 cup semolina
11/2 cups water (keep extra hot water to be used if required)

For the Tempering:

1 medium sized onion, sliced fine
2 green chillies, chopped
1/4 cup oil
1 inch cinnamon
2 cloves
1 green cardamom
6 curry leaves
1/2 tsp ginger-garlic paste
1 medium-sized ripe tomato, chopped
salt ( adjust according to taste)
1/4 tsp turmeric powder
juice of ½ lime

To Garnish:

1/4 cup coriander leaves, chopped
1 tbsp ghee
6 - 8 cashew nuts

How to Make This :

• Fry the semolina lightly in a kadai, stirring continuously so that it does not brown. Transfer on to a plate.
• Heat the water, and keep it simmering on the stove.
• Heat oil in a kadai, and add the spices and curry leaves.
• Add onion slices and green chillies sauté till onion is light brown, add ginger-garlic paste and tomato, sauté for 2 minutes till tomato turns soft.
• Add the hot water, and turmeric When the water boils add the semolina stirring vigorously, to avoid lumps being formed. If the semolina is not cooked ladle some of the reserved hot water on to the mixture, taking care to add very small quantities at a time, otherwise the whole mixture will turn soggy.
• Pour the juice of the lime over the uppumav and mix well. Cover with a lid and keep it on low heat.
• Heat the ghee in a small pan, add the cashew nuts till light brown
• Stir the upuma after a few minutes and sprinkle chopped coriander leaves and cashew nuts for garnish.

Voila ! Its done :) Can be had as breakfast or an evening snack when kids return from school or as dinner.

Can be served with coconut chutney .

Punjabi Tinda Subji

The other day, I was having lunch with my friend Prerna and she had brought this awesome Tinda subji. I've made a few changes to change the taste a bit .

What you will need:

• 5-6 Tindas washed & chopped into quarter pieces (Tinda's are generally round so cut them in 4 equal parts)
• 1-2 small & round potatoes washed & chopped into quarters
• 1 medium sized onion washed & finely chopped
• 1 tomato washed & finely chopped (you can use tomato puree as well)
• 1 tbsp ginger garlic paste
• 1/2 a cup of water
• 1/2 tsp Jeera
• Salt to taste
• 1/4 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 3/4 tsp garam masala
• Green coriander leaves for garnishing

How to make it :

• Heat oil in a pan
• Add jeera seeds, when the aroma comes, add the onion & saute till they are golden brown.
• Then add ginger-garlic paste & fry for a minute.
• Now add all the spices & fry for a minute.
• Add the chopped tomatoes & let it cook till they are well cooked & soft (if tomato puree is used then cook till oil is visible at the pan's side)
• Now add the tinda & a little water & cover the pan with a lid to cook it till its a little soft.
• Then add the potato pieces & cook till they are soft.
• Garnish with cilantro leaves

Serve with Roti's/ Naan's or as a porial with rice !

Raw Mango and Onion Chutney

A chutney with raw mango and onion may surprise you, but making this a part of your daily diet helps to prevent you from sunstrokes. And guess what ? It gets done in 10 minutes with ZERO cooking :)

What you will need to make 1 cup of Chutney :

• ½ cup raw mango, grated
• ½ cup white onions, grated
• 2 tablespoons grated jaggery (gur)
• ¼ teaspoon black salt (sanchal)
• ¼ teaspoon roasted cumin seed (jeera) powder
• ¼ teaspoon chilli powder
• Salt to taste

How to make the Chutney :

• Mix all the ingredients in a bowl.
• Keep aside till the jaggery melts.
• Cover and keep refrigerate till required.
• Serve the chutney with lunch everyday.

Note : This lasts for up to 3 days if refrigerated but it's best to make it fresh everyday.

Palak Rice

Its been a while since i tried anything new ..more because summer is here and I prefer to have just poha and loads of watermelon for dindin. I bought a couple of bunches of palak yesterday with the thought of making palak dal with rice but ended up making palak rice instead :) There obviously is a reason behind it ... I have put on a few inches around my waist and some how think eating rice and dal wud make me put on more than"Variety" rice as it seems to be lesser to eat :P( rice and dal and porial and papad and pickle and a second helping :P) .. As long as the nutrition goes in, I will cook in any form :) so here is how you can make this yummy and simple "Palak Rice" yourself...

These are what you will need :

Rice - cooked - 2 cups

Spinach/ Palak - chopped -4 cups

Onion - chopped - 1

Ginger & Garlic paste -2 tsp

Turmeric powder - 1/4 tsp

Red Chilly powder - 1 tsp

Coriander seeds powder - 1 tsp

Cumin seeds powder - 1 tsp

Garam Masala - 1/4 tsp

Pepper - 1/4 tsp

Water - 1/2 cup

Oil - 1 tbsp

Salt - to taste

That looks a lot but sure is easy once you start cooking.. This is how you make it :

• Cook the rice and keep it separately
• Heat oil in a pan and add the chopped onions, ginger and garlic
• Once the onions are cooked and light brown, add all powders except garam masala and pepper and stir well
• Add the chopped palak and mix well and leave to cook covered and on low flame for 3-5 minutes
• Palak will have given out water and at this stage, add the water and the cooked rice, garam masala and pepper and mix well
• Keep on flame for another 3 minutes and turn off heat and we're done ! :)

Goes great with curd / papad / pickle or coconut chutney .

Bread Snack

I remember as a kid there were days when we had to gulp breakfast down as it was getting late for school and on top of that had a huge glass of milk to finish as well... This graduated to the bread and jam sandwich being dipped in milk for it to go down easier and from there came this wonderful recipe which I still snack on at times when i want something simple yet nutritive.

Here is what you will need ( for two ) :

• 4 - 6 slices of bread
• mixed fruit jam
• Warm / absolutely cold milk ( based on your preference)

How to make it :

• Make sandwiches of the bread and jam ( liberal jam is what I like :D ) and then roughly cut up each sandwich into 4 or 6 pieces each.
• Divide them equally into two bowls and pour milk into it
• Let it soak for about five minutes and then sit back and enjoy.

Kids will love this and you get to give them nutritious bread and milk and jam that they like :)

Tomato Bath/ Tomato Khichidi

I don't feel like cooking today ... only because its not fun cooking for just one person.. So, I decided to cook something fast and yummy and something that would make me want to eat :) For those who hate the normal Upma, this is a good variation and is a hit with the kids as well.

What you will need :

• Sooji ½ cup
• Chopped tomatoes 2
• Chopped onion 1 small
• Green peas ¼ cup (optional)
• Grated carrot ¼ cup (optional)
• Curry leaves 6 to 8
• Finely chopped coriander 1 tbsp
• Bay leaf 1
• Cinnamon 1 inch
• Cardamom 3
• Cloves 2
• Ginger garlic paste
• Water one and a half cups
• Oil 1 to 2 tsp
• A pinch of turmeric
• Salt to taste

How to make it :

• Dry roast the sooji till a nice aroma comes out.
• Heat oil in a kadai and add bay leaf, cinnamon, cardamoms, and cloves.
• Add chopped onion and curry leaves. Fry till onions turn translucent.
• Add chopped tomatoes. and cook till tomatoes are done.
• Add turmeric powder, ginger garlic paste, green peas, and grated carrot. Fry for a minute or two.
• Add water and salt to taste, and bring to a boil.
• Add sooji slowly stirring continually to avoid formation of lumps. Cover and cook on a slow fire stirring occasionally till done.
• Serve hot garnished with chopped coriander and a dash of ghee.

It goes well with curd/ potato chips/ coconut chutney or eat it as it is :)

Poha upma

This is one of those evening when I don't feel like cooking but yet want to make something tasty and nutritious. I think of sabudana khichdi and then realize I have not soaked it and don't have the time to let it soak.. the next best option - Poha :) It is a favourite Maharashtrian dish, and eaten very frequently for breakfast and snacks.

What you will need :

• 1 1/2 cups poha
• 1/2 cup broken raw peanuts
• 1/2 cup green peas ( I prefer using Saffal Peas which is readily available in supermarkets)
• 2 green chilies sliced long ways
• 3 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric
• 1 teaspoon salt adjust to taste
• 1 tablespoon lemon juice
• About 2 tablespoons finely chopped cilantro
• Curry leaves - 4 - 5 nos

How to make it :

• Gently wash the poha and then drain all the water, else it will become one big clumpy mass.
• Roast the peanuts on medium heat in a little oil until they are lightly brown. Keep aside.
• Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if the seed crackles right away then oil is ready.
• Add cumin seeds and mustard seeds after seeds crack add green chilies, curry leaves and stir for a few seconds.
• Next add the green peas and stir fry until peas are tender.
• Add turmeric, and salt and stir fry on medium heat continuously.
• Add the poha and for another 3-5 minutes.
• Remove from flame and fold in lime juice, cilantro and sugar.
• Serve hot and enjoy as it is or with tomato sauce / Coconut chutney/ Peanut chutney/ curd :)

Strawberry Milk Shake

Tis the season of Strawberries :) and apart from eating them as they are, there are just so many things one can do with this amazing and healthy fruit... Ive started with Strawberry Milkshake.. Kids love this flavour :)

What you will need:

• 1 cup of fresh strawberries
• 2 scoops of ice cream (vanilla / you could experiment with different flavors )
• 1 cup of milk

How to make it :

• Put the strawberries in a blender and puree it.
• To this, add ice cream and milk.
• Mix well and blend.

Serve in tall glasses with a few slices of strawberry fruit . Sit back and enjoy :)

Soya Nuggets in Tomato Gravy

I've always had a fascination for soya nuggets and remember fishing them from the rice in Soya biryani or in any gravy they were in ... While I was staying over at a friends place until I got a rented place of my own in Hyd, I remember making this one evening for my friends kid, as an accompaniment with roti's..... and he polished the entire bowl :)

Here is what you will need :

• Soya chunks : 1 small bowl
• Tomato : 4 medium
• Cumin powder : 1 Tsp
• Green chillies : 2
• Ginger garlic paste : ½ Tsp
• Corn flour : 1 Tbsp heaped
• Salt : To taste
• Turmeric powder : A pinch
• Coriander powder : 1 tsp
• Garam masala : 1-1/2 Tsp
• Kasoori methi : 2 Tsp
• Oil : 1-2 Tsp
• Mustard seeds : ½ Tsp
• Curry leaves : 8-10

How I made it :

• Soak Soya chunks for about 20 minutes in warm salted water.
• Squeeze extra water and keep aside.
• Make puree of tomatoes and green chillies. Keep aside.
• Heat oil in a pan, splutter mustard seeds and add curry leaves.
• Add ginger-garlic paste and fry till it gets light brown.
• Add tomato puree, mix all spices and fry on low flame.
• Dissolve corn flour in some cold water and add into gravy. Adjust the thickness with water.
• Add soya chunks and cover the lid.
• Cook for about 5-7 minutes on low flame.
• Garnish with coriander leaves.

Serve with chapatti or rice and ghee :)

Gobi Paratha's

Hmm...  ain't it kinda unfair that roti's and parathas do not get limelight?  Tonight I made Gobi parathas...Let me tell you how I made them .

What you need to do half an hour earlier :

Keep aside:

Cauliflower - 1 medium sized
Jeera - 1/2 tsp
Haldi - 1/4 tsp
Chilli powder - 3/4 tsp ( adjust according to taste)
Garam masala powder - 1 tsp
Salt to taste

Also knead the atta and keep it covered with a wet cloth. The longer it stands, the better the roti's come out :)

What you do with it :

Take the cauliflower and grate it all up.
Take a kadai and heat about 2 tablespoons of oil in it and throw in some cumin. When it is starts spluttering, add the grated gobi, haldi, chilli powder, garam masala and salt to taste - all together.
Saute all this for about three to four minutes until the water given out by the gobi has all evaporated.
Take off the gas and allow to cool till room temperature.

Just half an hour before you want to eat dinner :

Roll out the Chapathi like you normally do, just a little smaller.
Put in about 2 tablespoons of the gobi masala in the middle of the chapathi.
Fold the chapathi in from all four sides like a square.
Dust this in some atta and roll out into paratha's taking care not to let the filling spill outside.
Cook on a tava as you normally make paratha's.

Enjoy with Pudina chutney /curd with chilli powder/ pickle :)

P.s: You can apply a little ghee on the paratha just before serving ;)

Healthy yogurt drink - Buttermilk ;)

Ingredients:

Yogurt 1/2 cup

Green chillies chopped finely 1/4 tsp

Ginger crushed 1/4 - 1/2 tsp

Cilantro chopped finely 1/2 tsp

Water 2 cups

Salt to taste

Method :

In a blender, blend all the ingredients for about a minute.

Strain and serve cool after lunch or dinner.

Tip: Add roasted cumin seeds and curry leaves.You can reduce or add more amount of chilli according to your taste.

Creamy broccoli soup

Ingredients:
Brocolli 1 small bunch chopped into 2″ pieces
Carrot 1 peeled and chopped roughly
Celery stalk 1/2 chopped roughly
Vegetable broth 2 cups
Uncooked rice 1 1/2 tbsp
Milk 1 cup
Grated parmesan cheese 1 tbsp
Olive Oil 1 tbsp
Water 1 -2 cups
Cilantro finely chopped 2 tsps
Salt to taste.

Method:

In a saucepan heat oil. Stir fry carrots and celery stalks for about 2 -3 minutes. Add broth and water.  In the meanwhile, powder (coarse) the uncooked rice in a food processor. Stir in brocolli and rice to the saucepan. Reduce heat to medium-low stirring frequently so that the rice doesn't stick to the pan. Once the vegetables are tender,  coarse puree them in a blender . Return to the saucepan. Add milk and cheese to the soup and cook until heated through.Water can be added to your desired consistency. Add salt and cilantro. You can add ground black pepper to your taste. Serve hot.

MOOGHAMBAT (Mooghagathi/ Moong Sprouts Curry) - A variation.

Ingredients:
For curry
2 cups moong bean sprouts
4-5 cashews, broken into pieces (optional)
1/2 tsp tamarind paste
salt to taste

For masala 
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
5-6 peppercorns
3-4 dry red chillies (adjust to taste)
3/4 cup fresh/ frozen grated coconut
1/4 tsp turmeric powder

For seasoning 
1 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
5-6 curry leaves

Method :
Combine sprouts, cashew pieces and a pinch of salt in a sauce pan. Add enough water to cover and cook until sprouts are tender but hold their shape. If you use a pressure cooker be careful that the beans don't turn mushy. Drain the sprouts while reserving the water.

Meanwhile heat a skillet on moderate heat. Roast all ingredients for the masala (except coconut and turmeric) until aromatic. Add coconut and roast for 1-2 minutes. Remove and grind along with turmeric into a fine paste using a little water.

Heat oil in a sauce pan. Add mustard seeds, asafoetida and curry leaves. Next add coconut masala. Saute for a minute.Add cooked sprouts and as much reserved pulse stock as needed to make the curry of desired consistency.

Season to taste. Add tamarind paste and mix well. Bring to a gentle boil. Serve hot with rice or roti.

Note : This curry can also be made with black eyed peas/ chawli.

Sprouted Moong Dhal Gravy

Ingredients:

• Moong Dhal - 3 Cups (sprouted)
• Tomato - 2
• Onion - 1/2
• Red Chillies - 2
• Tamarind paste - 1 tsp
• Cumin - 1 tsp
• Mustard seeds and urad dhal for tadka - 1 tsp
• Coconut milk - 2 tbsps
• Rasam or sambhar powder - 1 tsp
• Potato - 1/2 diced into cubes

Method:

• Fry the onion,red chillies and tomato in a tsp of oil and let it brown.
• Grind the tomato, red chillies, tomatoes along with the tamarind paste and coconut milk.
• In a pan with a tsp of oil, add tadka ,  the cooked moong dhal, potatoes , the ground mixture along with the sambhar powder and let it simmer.
• Add salt to taste and coriander leaves for garnish. Serve with piping hot basmati rice.

Moroccan Soup

Ingredients:

• 1 onions, chopped
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups water
• 1 cup Masoor Dhal
• 1 (15 ounce) can garbanzo beans, drained
• 1 (19 ounce) can cannellini beans
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• 1 teaspoon garam masala
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil

Method:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin.

Bring to a boil for a few minutes then simmer for an hour or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Punjabi Kadi

Ingredients :

• 2 cups dahi/Yogurt/ curd
• 2 tbsps besan/ gram flour
• 1/2 onion cut vertically
• 3 garlic cloves chopped finely
• 2 tbsp garlic chopped finely
• 1 tbsp kasoori methi
• 2-3 red chilies
• 8-10 curry leaves
• 1 tbsp jeera
• 1/2 tspn methi seeds
• haldi
• salt according to taste

Method:

1. Heat a tbsp of oil, (traditionally ghee is used) add jeera, methi seeds, ginger, garlic , kasoori methi, haldi, r.chilies and curry leaves
2. Add finely cut onions and saute till these turn translucent
3. In a separate bowl mix yogurt, besan and chili powder with water to make it a consistency of thick lassi
4. Add the above mixture to sauteed onions add salt and mix well
5. Allow to boil till about 5 minutes or you see big bubbles

Serve hot with puhlka/roti's very delicious and nutritious too !

Aloo Palak Sabji ( Potato Spinach Curry)

Ingredients

• 3 Potatoes peeled and cubed
• 2 cups spinach ,washed and juliennes
• 1 tbsp Ginger Garlic paste
• 1 tspn Jeera
• 1 tspn Haldi
• 1 tbsp of any type of Masala's (garam masala, all spice masala or any home made masala's)
• 1 tbsp oil for frying
• Salt according to taste

Method

1. Heat a tbsp of oil in a pan, add Jeera, Ginger Garlic paste and Haldi
2. Then add chopped Spinach ,fry till the rawness is done or spinach seems done partially usually about a minute or 2
3. Add cubed Potatoes, mix well with Spinach add salt and sprinkle a little water
4. When Potatoes are cooked add Masala, Mix well and remove from heat

Serve hot with Roti's, Puhlka or even with Rice :)

SAAG (sai bhaji)

Ingredients :

1 ladle oil
1/4 tsp haldi
1/2 tsp chilli pwd
1/2 tsp dhaniya pwd
3 onion (chopped)
4 cloves garlic
1 bunch palak (chopped n washed just before use)
1/2 cup channa dal (soaked for an hour n washed)
4 tomatoes (chopped)
3-4 green chillies (chopped)
3 to 31/2 cups water
a few strands coriander leaves
salt to taste

Method:

Take oil in a cooker n put the onions in it. Add garlic, n saute it till the onions are a little cooked. Now simmer the gas and add half of the washed palak. Add the channa dal n the remaining palak. Add tomatoes, coriander, green chillies, haldi, salt, dhania n water. Close the cooker n cook till 3-4 whistles. Cook on sim for 10 - 15 mins. Open the cooker after some time. Mash the mixture till most of the dal gets crushed n there r no individual palak leaves visible. Tastes best with plain rice or chapatti aloo ki subzi :)

Kovakkai Kadalai Curry - surpisingly Yummy !!

Ingredients:
 
Kovakkai/Tindora- 20 (cut lengthwise) (half steamed)
Kadalaikkai/Boiled peanuts- 1 cup
Onion- 1 (finely chopped)
Cashewnut paste- 3 tbsp
Elachi-2
Cloves- 2
Cinnamon- 1" piece
Chilli powder- 1 tsp (original recipe called for 2 tsp. But 1 is ok for me)
Turmeric- 1/4 tsp
Curry leaves- 1 twig (finely chopped)
Salt- as required
Garam masala- 1/2 tsp

Procedure:
Heat pan until it's very hot. Then add the spices and saute them .Remember .....NO OIL. The cardamom will plump up a bit due to heat. Now add onions and some salt. Saute until it is light brown in color. You have to keep on sauteing every now and then as it does not have any oil and it might stick to the pan after a while.Now add curry leaves,ginger garlic paste and turmeric. Saute for a min. Then add chilli powder and saute for 2 more mins. Now add 1/2 a cup of water and mix well. Close and cook for 5 mins. After that the gravy will be a little thick. Now add kovakkai , peanuts and salt. Add another cup of water and boil for 5 more minutes. Finally add garam masala and cashew paste. Mix well and boil to desired consistency.

This gravy goes very good with white rice, dosa and rotis.