Peanut Butter & Banana & Jam Sandwich

Ingredients 

Multi Grain Bread        : 8 slices
Peanut Butter               : 1 cup
Unsalted Butter            : 2 tbsps
Mixed fruit Jam            : 2 tbsps
Ripe bananas sliced      : 1 cup

Method 

Mix plain butter & Peanut butter.
Spread 4 bread slices with butter mixture and top with Banana slices.
Spread the remaining slices with mixed fruit jam and cover them on top of the bananas.
Press them gently.
Place each sandwich on a tawa and toast both sides for few minutes and serve immediately.

Vegetables, Nuts & Fruits Salad with Saffron Dressing

Ingredients

Grated Carrot        : 1/2 cup
Chopped Capsicum : 1/4 cup
Chopped Lettuces   : 1/4 cup
Chopped cucumber : 1/4 cup
Chopped Onion      : 2 tbsps
Chopped Parsley     : 1 tbsp
Sliced Almonds       : 2 tbsps
Chopped Dates     : 2 tbsps
Walnuts                  : 2 tbsps
Raisins                    : 1 tbsp
Chopped Apple      : 1/4 cup

Dressing 

Saffron  Threads  : 1/4 tsp
Olive Oil             : 2 tbsps
Garlic                  : 2
Honey                 : 1tsp
Pepper powder  : 1 tsp
Lemon juice      : 1tbsp
Orange juice     : 2 tbsps
Salt

Method

In a wide bowl add all the Salad ingredients .
Roast the garlic and set aside.
To make the dressing , in a bowl add the roasted garlic flesh and the remaining dressing ingredients , mix well
until the mixture becomes thick.
Add the dressing to the salad ingredients, toss well until well combined and serve.

Raw Mango Rice / Mangai Satham

Ingredients

Cooked Rice       : 2 cups
Grated Raw mango  : 1 cup
Peanuts                   : 2 tbsps
Green chilly             : 1
Red chilly                : 3
Grated Ginger         : 1/4 tsp
Turmeric powder
Asafotida
Salt
Curry leaves
Mustard seeds
Urad dal
Chana dal
Oil

Method 

Spread the cooked rice on a plate.
Heat oil in a kadai ,put mustard seeds, urad dal,chana dal, chopped green chillies, red chillies, peanuts, asafotida, curry leaves one by one.
Add grated mango, turmeric powder, salt and mix well.
Saute for few minutes over a medium heat until the mango is cooked.
Remove from heat and add cooked and cooled rice.
Mix well and serve with any papad.

Instant Oats Rava Idli

Ingredients 

Oats          : 2 cups
Rava         : 1 cup
Curd         : 3/4 cup
Grated Ginger  : 1/4 tsp
Grated carrot   : 1/4 cup
Green chilly chopped : 1/2 tsp      
Mustard seed
Urad dal
Chana dal
Oil
Salt
Coriander leaves

Method

Dry roast oats and powder it.
Dry roast rava .
Add 2 tsps oil in a kadai splutter mustard seeds,.
Add urad dal,chana dal, green chillies, grated ginger, grated carrot and stir for few mins.
In a wide bowl add oats powder, rava and fried mixture, salt , coriander leaves and mix well.
Add beaten curd, mix well and keep aside for 1/2 an hour.
The batter should be similar to idli batter.
Grease idli plates with oil and pour the batter.
Steam cook for 10 to 15 minutes.
Serve hot with chutney..

Kala Chana Khichdi

Ingredients 

Cooked Basmati Rice      : 1 cup
Cooked Kala chana         : 3/4 cup
Ghee                                : 2 tbsps
Cumin seeds                     : 1 tbsp
Grated Ginger                   : 1 tsp
Chopped tomato               : 1/4 cup
Coriander powder            : 1 tsp
Red chilly powder             : 1 tsp
Garam masala powder      : 1/2 tsp
Turmeric powder              : 1/4 tsp
Coriander leaves
Salt

Method

Heat the ghee in a thick bottomed pan on medium heat.
Drop cumin seeds, when they splutters add grated ginger and fry.
Add tomatoes,coriander powder, red chilly powder, turmeric powder, garam masala powder, salt and mix well.
Add the cooked chana and mix well.
Now add the cooked basmati rice and blend well.
Cook khichdi for few mins on low flame..
Garnish with coriander leaves, serve hot with any curry or raita.
I served the khichdi with Papad ki Sabzi..

Asoka Halwa / Moong Dal Halwa

Ingredients 

Yellow Moong Dal         : 1 cup
Wheat flour                    : 1/2 cup
Sugar                             : 2 cups
Ghee                              : 1 1/2 cups
Red kesari powder/ food colour
Cardamom powder
Saffron
Almonds sliced
Pumpkin seeds

Method 

Pressure cook moong dal till soft and mash it .
Heat 2 tbsps ghee in a thick bottomed pan and fry wheat flour.
Add 1/2 cup water to the flour and cook to a smooth paste.
Now add the mashed moong dal , mix well.
Stir continuously on low flame.
Add sugar, kesari powder/ food colour and mix well.
Add the remaining ghee , stir well until fully cooked  and the halwa leaves the sides of the pan.
Add almonds, pumpkin seeds, cardamom powder and saffron.
Mix well and serve hot.

Oats & Sooji Dhokla

Ingredients

Sooji / Semolina( roasted)          : 1cup
Oats                                          : 1 cup
Green chillies                             : 2 nos
Ginger                                       : 1 small piece
Curd                                         : 1 1/2 cups
Cooking soda                           : 1/4 tsp
Coconut grated                        : 1/4 cup
Oil                                           : 2 tbsps
Mustard seed                           : 1 tsp
Cumin seeds                            : 1/2 tsp
Sesame seeds                          : 1 tsp
Turmeric powder
Chopped coriander leaves
Salt

Method 

Dry roast oats and powder it.
Grind the green chillies and ginger to a fine paste.
Mix sooji, oats powder, curd, 1tbsp oil, cooking soda, salt, ginger - green chilly paste, turmeric powder together and make it into a batter.
Let it sit for 1/2 an hour.
Pout the batter into a greased plate and steam cook for 15 mins.
When the batter is cooked cut into small pieces .
Heat oil in a frying pan , add mustard seed , cumin seeds, sesame seeds .
When it splutters add asafotida and pour it  over the dhoklas.
Garnish with coriander leaves and grated coconut.
Serve hot..

Black Eyed Beans Biryani / Pulao

Ingredients

Soaked/Frozen Black eyed beans    : 1 cup
Basmati/Long grain rice                   : 1 1/2 cups
Chopped onion                               : 1/2 cup
Chopped tomato                             : 1/4 cup
Green chilly                                     :1
Ginger - Garlic paste                       : 1 tsp
Red chilly powder                           : 1 tsp
Coriander powder                           : 2 tsps
Garam masala powder                     : 1 tsp
Ghee + oil                                        : 3 tbsps
Cinnamon                                        : 1 small piece
Cardamom                                      : 2 nos
Cloves                                             : 2nos
Salt
Coriander leaves
Mint leaves

Method

Wash & Soak rice for 1/2 an hour
Grind Cinnamon, Cardamom, Cloves,Green chilly, Ginger - Garlic paste,Coriander powder, red chilly powder to smooth paste.
Heat oil + ghee mixture in a pressure cooker ,add chopped onion and fry till golden colour.
Add the masala paste and fry for few mins.
Add chopped tomato,coriander leaves,mint leaves and stir.
Add beans, soaked rice, salt and fry for few mins.
To this add 2 cups of water and pressure cook on a low flame for 1 whistle.
Serve hot with any raita ..

Thayir vadai/ Dahi Vada

Ingredients

Urad dal   : 1 cup
Green chillies : 5
Ginger ( finely chopped) : 1/2 tsp
Curd       : 3 cups
Cashewnuts  : 2 tbsps
coconut        : 1 tbsp
Jeera powder  : 1/2 tsp
Grated carrot   : 1/2 cup
Suger : 1/2 tsp
Coriander leaves
Oil for deep frying.
Salt
Asafotida
Curry leaves

Method

Wash and soak ural dal for an hour.
Soak cashewnuts in warm water for 1/2 an hour.
Drain the water from urad dal completely and grind with 3 green chillies, salt and ginger to a fine paste for atleast 45 mins.
Mix curry leaves and asafotida.
Heat oil in kadai , place a plastic sheet or banana leaf in your palm and wet it with little water.
Take a ball of batter and place it on a sheet/ leaf, flatten it and make a small hole in the middle.
Drop it into the oil, deep fry the vada until it turns golden brown.
Grind soaked cashewnuts, remaining green chillies, coconut to a fine paste.
Beat the curd with little salt, add the cashew paste, salt,sugar and mix well.
Put the vadas in little hot water for few mins, take them out and squeeze out the excess water.
Arrange the vadas on a wide/flat tray, pour the curd mixture over it, while serving garnish with grated carrot, jeera powder and coriander leaves.

Shahi Tukda / Shahi Tukra with leftover Rasmalai Rabri

Ingredients 

Bread         :  4 slices
Milk             : 6 cups
Sugar           : 2 cups
Saffron
Almonds
Cardamom powder
Oil / Ghee

Method

Toast the bread, both sides with little ghee or oil.
Soak saffron strands in 2tbsp of milk.
Boil milk in a heavy bottomed pan , keep heating till it is reduced to a thick consistency.
Add sugar , saffron milk ,cardamom powder and mix well.
Keep boiling until the milk has reduced.
Place the toasted bread slices on a serving plate, pour the milk mixture over the top.
Garnish with almonds and serve chilled.

For Rasmalai Recipe Click Here

Rasmalai

Ingredients 

Paneer          :  3 cups
Milk             : 10 cups
Sugar           : 3cups
Saffron
Almonds
Cardamom powder

Method

Knead Paneer till soft by hand or by a food processor.
Divide into 20 equal portions, roll them into balls and press slightly to flatten them.
In the meantime, soak saffron strands in 2tbsp of milk.
Now in a pressure cooker add about 7 cups of water and 11/2 cups of sugar ,bring to a boil.
Slowly drop the balls into the boiling sugar water ,cover the cooker and put the weight , cook till 1 whistle.
Meanwhile boil milk in a heavy bottomed pan , keep heating till it is reduced to a thick consistency.
Add remaining 11/2 cups sugar , saffron milk ,cardamom powder and mix well.
Keep boiling until the milk has reduced.
Now squeeze the paneer balls and put them into the milk and let it boil on low flame for few mins.
Refrigerate it  and serve cold.

Masala Pori ( Spicy Puffed Rice)

Ingredients

Pori (puffed rice/ Mutta pori)  : 3 cups
Coconut oil                            : 4 tsp 
Roasted peanuts                     : 1 cup
Asafoetida                               : 1/4 tsp
Turmeric powder                    : 1/4 tsp
Salt
Curry leaves

Method

Heat a wide frying pan, add coconut oil.
Add turmeric powder, curry leaves, Asafoetida,Peanuts and fry in low flame for a minute.
Add salt, pori and mix well quickly..
Serve with hot tea...

Cream of Vegetable Soup

Ingredients

Mixed Vegetables    : 1 cup ( carrot,beans,capsicum, corn,peas,)
Chopped onion        : 2 tbsp
Chopped Garlic       : 1/2 tsp
Butter                      : 1 tbsp
Maida / Corn flour   : 1 tbsp
Milk                         : 1 cup
Pepper powder         : 1 tsp
Salt

Method

Pressure cook the vegetables for 5 mins.
Mix Maida or corn flour in milk and keep aside
Heat butter in a pan saute onion and garlic.
Add cooked vegetables,salt,pepper powder and bring it to boil.
Add maida / corn flour mixture to the soup and let it boil for 2 mins.
Mix well and serve hot with toasted bread.

Thai Style Potato Peas Curry

Ingredients

Boiled Potatoes     : 3 nos
Boiled peas           : 1 cup
Chopped onion     : 1/2 cup
Chopped capsicum : 1/2 cup
Coconut milk          : 1cup
Salt
Oil

Grind the below ingredients to fine paste

Red chilly     : 4 nos
Coriander powder  : 2 tsp
Jeera powder         : 1 tbsp
Soya Sauce           : 3 tbsp
Cloves                   : 1/2 tsp
Ginger                    : 1 inch piece
Lemon Grass          : 2 stalks
Sugar                     : 1 tbsp


Method 

Heat oil in a pan ,saute onion till light brown colour.
Add capsicum and stir.
Add the curry paste and lightly fry for few mins.
Put potatoes, peas  and mix well.
Add coconut milk, salt and bring it to boil.
Finally garnish with coriander leaves and serve with rice, roti or naan..