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..

Puli Upma / Tamarind Upma

Ingredients

Rice flour      : 1 cup
Tamarind juice : 2 1/2 cups
Red chilly         : 4 nos
Asafotida         : 1 tsp
Turmeric powder  : 1 tsp
Sesame oil             : 4 to 5 tbsps
Mustard                : 1/2 tsp
Urad dal                : 1/2 tsp
Curry leaves
Salt

Method

In a large bowl mix rice flour,tamarind juice, salt, turmeric powder, asafotida ,mix well and keep aside.( it should be idly batter consistency.)
Heat oil in heavy bottomed kadai add mustard seeds, urad dal, curry leaves one by one.
Add red chillies and fry for a second.
Now add rice flour paste ,reduce the flame and stir continuously until it gets thick and cooked well.
Enjoy it hot with sugar or yogurt..

Soya Granules Roti / Chapati

Ingredients 

Wheat flour  : 1 cup
Soya Granules  : 1/2 cup
Curd                : 2 tbsp
Red chilly powder : 1 tsp
Dry mango powder  : 1 tsp
Freshly roasted and powdered cumin  : 1 tsp
Garam masala powder : 1/2 tsp
Salt
Oil

Method

Soak soya granules in hot water for 15 mins .
Drain it and squeeze out the water completely.
Mix all ingredients (except oil) in a wide bowl, slowly add required water and knead to a soft dough.
Keep closed for 1/2 an hour.
Make balls and roll into a little thick roti than usual.
Cook both sides on a hot tawa with little oil..
Serve with raita or plain dal..

Homemade Peanut Butter

Ingredients 

Roasted peanuts   : 1 cup
Honey                  : 1 tbsp
Oil                       : 1 tbsp
Salt                      : a pinch ( if you use unsalted peanuts) 

Method 

Place peanuts in a food processor/ mixie jar and grind for few mins.
Then add oil, salt, honey and blend it till you get creamy consistency.
Store it in the refrigerator and use as a spread on sandwiches and enjoy..

Banana Fritters Topped with Chocolate Sauce

Ingredients 

Banana ( nendra pazham)  : 1
Maida                               : 1 cup
Dessicated coconut           : 2 tbsps

Sugar                                : 3 tbsps
Salt                                   : a pinch
Chocolate sauce                : 3 tbsps
Oil                                    


Method

Peel & cut banana into 2 halves, then slice each halves into 5 slices.
In a large bowl ,mix together the Maida, sugar and salt using little water.
Beat well to a smooth paste.
Heat oil in a pan, dip banana slices gently in  batter and deep fry till golden brown. 
Pour chocolate sauce and dessicated coconut over the top and serve hot..

Orange Pulao /Pilaf / Pulav

Ingredients 

Basmati Rice - 1 cup,

Orange juice – 1 cup

Coconut milk - 1/2 cup

Cardamom - 2

Bay leaf - 1

Cinnamon - 1 

Fennel seeds - 1 tsp

Onion ( chopped) - 1 cup

Green chily - 4

Ginger - Garlic paste - 1 tsp
Scrapped Orange Zest - 1 tsp
Oil
Salt
Coriander leaves


Method 

Wash and soak the rice for 10 mins.
Heat oil in pan, fry cardamom, bay leaf, cinnamon,Chopped onion, Chopped green chillies.
Add ginger - Garlic paste and stir.
Add soaked rice and saute for few mins.
Now add coconut milk ,orange juice, salt and mix well.
Cook till done and Garnish with fried cashews, scrapped orange zest and coriander leaves. 
Serve with any raita.  

Flax Seed & Oats Adai with Broken/Cracked Wheat

Ingredients 

Broken/Cracked wheat  : 1 cup
Oats                              : 1 cup
Flax seed powder          :  4 tbsps
Green chillies                 : 5 nos
Grated coconut             : 1/2 cup
Curry leaves                 
Salt 
Oil   

Method 

Soak broken/cracked wheat and oats separately for an hour.
Grind along with green chillies and salt to a coarse paste.

Add grated coconut, curry leaves, flax seed powder and mix well.
Heat a tawa ,pour the batter on the tawa and quickly spread it.
Pour some oil, when done on one side ,turn the adai and cook the other side too.
Serve hot with any chutney..

Makhana Curry ( Lotus seed curry)

 

Ingredients 

Makhana     : 2 cups
Chopped onion  : 1 cup
Tomato Puree : 1/2 cup
Cashewnut Paste      : 2 tbsps
Garam masala Powder   : 1/2 tsp
Ginger - Garlic Paste  : 1 tsp
Red chilly powder      : 1 tsp
Coriander powder     : 1 tsp
Salt
Oil

Method

Heat oil in a kadai add chopped onions and saute till they turn light brown in colour.
Add ginger - garlic paste and fry.
Add red chilly powder,coriander powder, cashewnut paste, tomato puree, salt and garam masala powder one by one and stir.
Finally add the makhanas, mix well and allow it to cook till the gravy becomes thick..
Garnish with coriander leaves and curry leaves and serve..

Kuzha Puttu

Ingredients

Puttu flour      : 2 cups
Grated coconut   : 1 cup
Salt                     : a pinch
Water                 : just to sprinkle  

Puttu Flour Method

Soak raw rice for 1 hour , strain and spread in a clean cloth for 15 mins.( it should be little wet) Grind into a fine powder .Roast the rice flour for few mins.. cool it and store.

Method

Take 2 cups of flour in a bowl, mix with a pinch of salt.
Sprinkle enough water little by little and mix well.
Now take the puttu maker add handful of grated coconut , then rice flour and add another handful of coconut and repeat it till you fill the puttu maker.
Steam cook for 5 to 7 mins .
Once done remove gently and serve hot with bananas and sugar..

Double Beans Pulao

Ingredients 

Basmati Rice     : 2 cups ( cooked)
Double beans    : 1 cup ( cooked )
Chopped onion  : 1/2 cup
Salt
Oil

To Dry roast & Grind 

Coriander seeds   : 2 tbsps
Poppy seeds        : 1/2 tbsp
Red chilly             : 5 nos
Cumin seeds        : 1 tsp
Cinnamon            : 2
Cardamom          : 2
Cloves                 : 3


Method 

Heat oil in a pan , add onion and saute until they turn little brown.
Add cooked beans , salt and grounded powder and mix everything well.
Now add cooked rice to the masala and stir gently. 
Garnish with coriander leaves and serve with any Raita.. 

Aloo Amritsari

Ingredients 

Baby potatoes          : 1 cup ( cooked & peeled)
Onions chopped       : 1/2 cup
Tomatoes chopped  : 1/2 cup
Ginger - Garlic paste : 1 tbsp

Red chilly powder    : 1 tsp 

Coriander powder   : 1 tsp 

Garam masala powder  : 1/2 tsp 

Turmeric powder          : 1/2 tsp 

Cashewnuts                 : 1/4 cup

Coriander leaves         

Salt

Oil 

Method 

Prick potatoes with fork and shallow fry them until crisp and keep aside. 

Grind onion and cashewnuts .

Heat oil in pan ,add  onion paste and saute for 3 mins.

Add chopped tomatoes and fry. 

Add ginger - garlic paste and stir. 

Add little water and mix everything well. 

Add red Chilly powder, Coriander powder, Turmeric powder,Garam masala powder and stir.

Add salt to it .

Add fried potatoes and let it cook till potatoes absorb the Masala.

Remove from heat and garnish with coriander leaves.

Kofta Pulao/Pulav/Pilaf

 

Ingredients For Kofta  


Cooked & mashed potato : 1/2 cup
Grated Paneer                 : 1/2 cup
Chopped coriander leaves  : 1/4 cup
Red chilly powder               : 1/2 tsp
Garam masala powder        : 1/2 tsp
Salt
Corn flour                           : 1 tbsp

Method
Mix everything together , make small balls and fry in hot oil and keep aside.

Ingredients for Pulao 

Basmati rice         : 2 cups
Sliced onions        : 1 cup
Ginger - Garlic paste : 1 tsp
Cardamon                : 2
Cinnamon                 : 2
Cloves                      : 4
Bay leaves                : 1
Green chillies ( chopped )  : 1tbsp
Oil + Ghee              : 2 tbsps
Salt


 Method 

Wash & soak rice in 3 1/2 cups of water for 10 mins.
Heat oil and ghee ,Add cinnamon, cardamom, cloves, bayleaves, green chillies and fry.
Now add ginger - garlic paste , onion and saute well.
Add the soaked rice along with water and put salt to it..
Mix well and cover with a lid and let it cook till done .
Add the fried koftas with the pulao and serve. 

Musk Melon & Avocado Shake

Ingredients 

Mush melon ( peeled and chopped )   : 1 cup
Avocado pulp                                    : 1 cup
Chilled  Milk                                      : 2 cups
Honey / sugar                                     : 2 tbsps / 3/4 cup

Method 

In a blender add muskmelon, avocado pulp ,sugar / honey and  milk .
Blend it fine .
If you want thin consistency  add milk or water.
Serve chilled.

Banana Sheera - Back after a long break

 

Ingredients 

Rava          : 1 cup
Milk          : 1 cup
Sugar        : 3/4 cup
Ghee         : 3/4 cup
Banana      : 1 ( sliced)
Cardamam
Cashewnut
Raisins
Saffron

Method

In a pan , heat ghee .
Fry cashewnuts, raisins and keep aside.
In the same pan roast rava till it turns golden brown, add milk and stir.
Cook on low flame.
Add sugar and chopped bananas .
Mix everything well and cook for another 5 mins.
Remove from heat and add saffron and garnish with roasted cashewnuts and raisins.

My recipe Featured in The Hindu Metro Plus

Friends .. I am very Happy to tell You that one of my recipe Mango shrikhand is Featured in The Hindu Metro Plus Today... Pls click the link below...


http://www.hindu.com/mp/2011/04/29/stories/2011042950531100.htm