Garlicky Palak Dal

Ingredients :

Toor dal – 1 cup

Palak – 1 bunch ( chopped )

Onion – 1 ( finely chopped )

Tomato – 1 ( chopped into small cube sized pieces )

Green chillies – 2 ( slit lengthwise )

Ginger – ½ tsp ( finely chopped )

Garlic – 3 cloves ( finely chopped )

Red chilly powder – ½ tsp

Turmeric powder - A pinch

Cumin seeds  ( Jeera ) – ½ tsp

Water – 1 ½ to 2 cups

Oil / Ghee – 2 tsp

Salt – To taste

Coriander leaves – Little ( finely chopped )

Method :

Pressure cook toor dal by water as required for 3 whistles.

In a kadai, heat oil or ghee. Add cumin seeds. After the cumin seeds begins to crackle, add ginger and garlic pieces. Fry till garlic becomes light browned. Add onion pieces and fry for 5 minutes. Add red chilly powder, turmeric powder, green chillies and mix evenly. Add chopped palak and sauté for 5 minutes. Add tomato pieces and sauté again for 5 minutes. Add pressure cooked toor dal and salt. Mix evenly. Cook on medium flame for about 8 to 10 minutes without closing the kadai with a lid. Garnish with finely chopped coriander leaves.

Serve hot with rotis / chapatis or cooked white rice.

Garlic Potatoes

Ingredients :

Baby Potatoes – 10 to 12 ( boiled and peeled )

Garlic – 15 cloves ( peeled ) + 4 to 5  cloves

Grated Coconut – 1 ½ cup

Long Red chillies – 10 to 12

Coriander seeds – 1 tsp

Carom seeds / Ajwain / Oam kaalu – ½ tsp

Tamarind – A little

Salt – To taste

Oil – 2 tsp

Coriander leaves - little ( finely chopped )

Method :

Grind grated coconut + Tamarind + coriander seeds + 15 cloves of garlic + carom seeds + salt into smooth masala by adding little water.

In a kadai, heat oil. Add 4 to 5 garlic and fry till it becomes reddish. Then, add the ground masala and cook for 3 to 4 minutes. Finally, add the boiled and peeled baby potatoes. Mix evenly and Cook for 10 minutes. Garnish with finely chopped coriander leaves.

Serve hot.

Sweet as 100 posts are completed in my blog ( Not home-made sweet )

Raw Mango Chutney

Ingredients :

Raw Mango – 1, medium ( cut into small pieces )

Grated coconut – 1 cup

Garlic – 4 to 5 cloves

Green chillies – 2

Salt – To taste

Method :

Grind grated coconut + garlic + green chillies + salt into coarse paste by adding little water. Then before removing the ground paste, add the raw mango pieces to the mixer and grind again into smooth paste.

Serve with dal and cooked white rice or with any plain dosa as a side dish.

Mushroom Tikka Masala

Ingredients :

For Marinating and frying vegetables :

Mushrooms – 12

Red Capsicum – 1

Green Capsicum – 1

Turmeric powder – ¼ tsp

Red Chilly powder – ¼ tsp

Strained yogurt – 1 cup

Oil – 1 tbsp

For Preparing Gravy :

Onion – 1, big ( finely chopped )

Tomatoes – 3,medium ( pureed )

Cumin seeds – ¾ tsp

Ginger-garlic paste – 2 tsp

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Red Chilly powder – ¼ tsp

Kasoori Methi – 2 tbsp

Salt – To Taste

Oil – 2 tbsp

Coriander leaves –Little ( for garnishing )

Method :

Clean mushroom and capsicums. Cut the mushrooms into half. Deseed the capsicums and cut into medium square pieces.

In a bowl, add the mushroom & capsicum pieces, strained yogurt, turmeric powder and red chilly powder. Mix evenly and set aside for 10 minutes.

In a pan, heat oil. When the oil gets heated, add the marinated veggies. Fry and Cook on medium heat till the vegetables become light browned. ( Do not stir the veggies much as they won’t become browned )

In a kadai, heat oil. Add cumin seeds. When it starts to crackle, add the onion pieces and fry till golden browned. Add ginger-garlic paste and fry for a minute. Add tomato puree, coriander powder, cumin powder, red chilly powder and turmeric powder. Bring to boil. Simmer and let the gravy to cook till the gravy becomes thick ( If the gravy becomes too thick, add ½ cup water ).

When the gravy is done, add the cooked mushroom and capsicum pieces to the gravy. Add kasoori methi and salt. Cook on medium heat till the capsicum gets cooked. Garnish with chopped coriander leaves.

Serve hot with rotis / phulkas.

Mixed vegetables Pickle

 

Ingredients :

Cauliflower – 4 florets ( chopped into small pieces )

Ivy gourd ( Tendle / tindora ) – 7 to 8, small ( chopped )

Small Gooseberries ( Raj-Avale ) – 7 to 8, small ( chopped )

Dry red chillies – 10

Mustard seeds – 1 tsp

Asafoetida ( Hing ) – Small piece

Turmeric powder – ½ tsp

Salt – 4 tsps

Water – 1 cup

Method :

Prepare salt water by boiling it. Allow it to cool for some-time.

Meanwhile, Grind dry red chillies + turmeric powder + asafoetida + mustard seeds into powder. Add the cooled salt water little by little and continue grinding till medium consistency masala ( Kholu in Konkani – this should be of too thick consistency and not too thin consistency ).

In a bowl, add the ground masala and the chopped veggies. ( You can add veggies of your choice ). Mix evenly.

Add the prepared mixture in a container and set it for few hours so that the veggies gets the flavour of the masala and also not tastes salty.

Drumstick flower dosa.

Ingredients :

Dosa white rice – ½ cup

Grated coconut – 1 cup

Dry red chillies – 8 to 10

Tamarind – A little

Salt – To taste

Water – As required

Oil – For preparing dosa

Method :

Soak dosa white rice for half an hour.

Clean and wash the drumstick flowers. Keep aside.

Grind grated coconut + dry red chillies + tamarind + salt into coarse paste. Before removing, add dosa white rice and grind into dosa batter consistency by adding sufficient amount of water.

In a bowl, add the ground dosa batter and drumstick flowers. Mix evenly. ( Add little water only if the batter is too thick consistency )

On a tava or flat pan, heat oil. Prepare dosa.

Serve hot with Dal ( Dalitoy ) and cooked white rice.

Oats – Banana Healthy Milkshake

THIS RECIPE IS FOR PREPARING 1 GLASS OF MILKSHAKE

Ingredients :

Oats – 1 tsp ( soaked in water for overnight )

Banana – 1 ( chopped )

Strawberry crush – 1 tsp

Milk – ½ cup

Vanilla ice-cream – 1 scoop

 

Method :

Drain the water completely from soaked oats.

Add all the ingredients in a mixer and grind into milkshake.

Serve chilled by adding ice cubes if desired.

Badam Kesar Milk

Ingredients :

Badam – 5

Kesar ( saffron ) – few strands

Sugar – 3 tsp

Milk – 1 glass

Cardamom powder – 1 tsp

Method :

Soak badam and kesar overnight.

De-skin the badams and grind along with milk, water used for soaking badam, soaked kesar, sugar and cardamom powder.

Serve chilled. 

Palak – Soya Tikki

Ingredients :

Palak ( Spinach ) – 1 bunch

Soya chunks – 8 to 10

Potatoes – 2, medium

Chana dal – 3 tbsp

Green chillies – 2

Ginger-garlic paste – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Bread slices – 3

Bread crumbs – As required

Salt – To taste

Oil – For shallow-frying

Method :

First cook soya for 5 minutes by adding water as required. Then ,drain the water completely. Squeeze soya chunks to remove excess water. Keep aside.

Cook palak for 5 minutes by adding water as required. Then, drain the water completely.

Pressure cook the potatoes. Then, let it to cool for sometime. Mash the cooked potatoes and keep aside.

Mash the bread slices and keep aside.

Grind soya chunks + palak + chana-dal into fine paste without adding water.

In a bowl, add the mashed potatoes, ground paste, finely chopped green chillies, cumin powder, coriander powder, salt, mashed bread and mix evenly. Prepare small tikkis out of the prepared mixture.

Roll the prepared tikkis in the bread crumbs.

On a tava or flat pan, heat oil. Shallow-fry the tikkies till both sides of the tikkis turns golden browned.

Serve hot with tomato sauce.

Healthy Noodles Cutlets

Ingredients :

 

Noodles – ½ packet

Baby corns – 3

Spring onions – 3 sprigs ( finely chopped )

Grated processed cheese – ½ cup

Green chillies - 2

Ginger – ½ inch piece

Cumin ( Jeera ) powder – 1 tsp

Dry bread crumbs – ¾ cup for binding + ¾ cup for coating

Oil – As required for shallow frying

Salt – To taste

 

  Method :

Cook the baby-corn + ½ cup water for 7-8 minutes. Then, drain the water completely and let the baby-corn to cool for few minutes. Remove the corn kernels ( makai ke dane ) and grind the corn kernels into a coarse mixture. Keep aside.

Grind green chillies + ginger.

Cook noodles till done without adding any masala. Drain the water completely and keep aside.

In a bowl, add the cooked noodles, corn kernels mixture, green chilly-ginger paste, chopped spring-onions, ¾ cup of bread crumbs, cumin powder and salt. Mix all the ingredients evenly. Prepare small round or heart shaped patties and roll the patties in the bread crumbs.

      On a tava or flat pan, heat oil. Shallow fry the patties till golden browned on both sides of the cutlets.

      Serve hot with tomato sauce.


For No onion - No garlic version , you can add coriander leaves instead of spring onions.

Saag Paneer

Ingredients :

Paneer – ½ cup ( cut into equal sized cubes )

Palak ( Spinach / Saag ) – 1 bunch

Onion – 1, medium ( finely chopped )

Tomatoes – 2 , medium ( pureed )

Green chillies – 2 ,chopped

Ginger-garlic paste – 1 tbsp

Coriander powder – 2 tsps

Cumin powder – 2 tsps

Red chilly powder – 1 tsp

Turmeric powder – 1 tsp

Garam masala powder  - A pinch

Salt – To taste

Oil – 2 tbsp + for frying

Method :

Wash the spinach thoroughly, cook it for 5 minutes by adding enough water. Remove and add it to the mixer along-with the chopped green chillies and grind into a smooth consistency paste.

Marinate the chopped paneer by adding ½ tsp turmeric powder , ½ tsp red chilly powder and ½ tsp salt. Keep it aside for 5 minutes. Then, take deep bottomed frying pan, heat oil. Add the marinated paneer cubes and fry till all the sides of the paneer becomes golden browned. Remove from oil and drain the excess oil from paneer on a kitchen tissue paper. Keep aside.

In a kadai, heat 2 tbsp oil. Add the finely chopped onion, ginger-garlic paste and fry till golden browned. Add the remaining red chilly powder + turmeric powder + coriander powder + cumin powder and fry till the raw smell of the spice powders disappears. Then, add the tomato puree and cook by stirring frequently till the oil gets separated. Then, add the palak puree and salt to taste. Close the kadai with a lid and cook for about 5 minutes. Finally, add garam masala powder and cook further for 5 minutes.

Serve hot with chapatis / phulkas.