Snake-gourd seed Dosa ( Phoddale beeye polo )

Ingredients :

White rice – 1 cup

Snack-gourd seed / phoddale bee / padavalakayi beeja – 1 cup

Grated coconut – 2 tsp

Red chillies – 7 to 8

Salt – To taste

Tamarind – A little

Oil – As required for making dosa.

Method :

Soak white rice for 20 minutes. After 20 minutes , drain the water from white rice completely. Keep aside.

Grind grated coconut + red chillies + tamarind into smooth paste.  Before taking out the ground paste, add the white rice ( drained water and kept )  and grind again into medium consistency batter.Before taking out the ground batter, add the snake-gourd seeds ( phoddale bee ) and salt to the mixer and grind again once coarsely. ( SEEDS ARE NOT BE DISCARDED IF LEFT WHILE GRINDING ). Take the ground batter in a bowl.

On a tawa, heat oil. Prepare dosa as usual. ( cook both side of dosa )

Serve hot with dal ( dalitoy ) and cooked rice. 

Ridge-gourd skin Chutney. ( Ghosale sheere chutney )

Ingredients :

Ridge-gourd skin ( ghosale sheere )  – 8 to 10 ( washed and cut into 1 inch pieces )

Fried Red chillies – 5 to 6

Grated coconut – 1 cup

Cumin seeds ( Jeera ) – 1 tsp

Ghee – 1 ½ tsp

Salt – To taste

Method :

Dry roast grated coconut till the water evaporates ( about 2 minutes ). Keep aside.

In a kadai, heat ghee. Add cumin seeds. After it starts to splutter, add ridge-gourd skin and roast till golden browned. Remove roasted ridge-gourd skin from kadai Keep aside.

Grind fried coconut + fried red chillies + salt ( WITHOUT ADDING WATER ). Before removing the ground paste, add roasted cumin seeds + ridge-gourd skin. Grind again into medium consistency paste by adding little water.

Serve with cooked rice and Dal ( dalitoy ).

Mushroom Cutlet

Ingredients :

Mushrooms – 4

Potato – 1, boiled , peeled and mashed

Onion – 1, finely chopped

Ginger-garlic paste – 1 tsp

Green chilly paste – 1 tsp

Bread Crumbs – 1 cup

Salt – To taste

Method :

In  3 cups of water , add mushrooms. Cook it by covering the lid for 5 minutes. Drain the water completely. Finely chop the mushrooms and grind for 3 to 4 times.

Heat oil in a pan. Add onion pieces and fry for 7-8 minutes. Ginger-garlic paste and green chilly paste. Fry for 5 minutes. Add crumbled mushrooms and sauté till water evaporates. Add salt and mix evenly. Switch off the flame and let the cooked mixture to cool for 5 minutes.

In a bowl, add mashed potato, ½ cup bread crumbs and cooked mixture. Mix evenly and make patties. Roll the patties in the remaining bread crumbs.

On a pan, heat oil. Shallow-fry the patties / cutlets till both sides of the patties turns golden browned.

Serve hot with tomato sauce.

Mushroom – Baby corn Delight

Ingredients :

Mushrooms – 5 ( chopped into 4 pieces )

Baby corn – 4 ( chopped )

Onion – 1 big, finely chopped

Tomatoes – 2 ,pureed

Green chillies – 2, finely chopped

Ginger-garlic paste – 1 tsp

Red chilly powder – ½ tsp

Cinnamon stick – 1

Cardamom – 3

Cloves – 4

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Cashew-nuts – 3 ( soaked in lukewarm water )

Salt – To taste

Oil – 2 to 3 tsp

Method :

Cook mushrooms and baby corn . Keep aside.

Grind cashew-nuts soaked in water into a smooth paste. Keep aside.

Then, grind green chillies into a coarse paste. Keep aside.

In a kadai, heat oil . Add onion and fry till it turns translucent. Add cinnamon, cardamom, cloves and sauté for a while. Then add the green chilly paste and fry for a minute. Add the tomato puree and cashew-nut paste. Cook till oil separates. Add red chilly powder, coriander powder, cumin powder and salt. Mix evenly. Then, add cooked mushrooms and baby corn pieces . Mix evenly and cook for 5 minutes.

Garnish with coriander leaves.

Serve hot with chapatis/ rotis / phulkas.

Banana- Potato Cutlet

Ingredients :

Raw Banana – 1

Potato – 1

Green chilly – 1

Red chilly powder – 1 tsp

Ginger – ½ inch piece ( finely chopped )

Roasted and crushed ( jeera )  cumin seeds – ½ tsp

Ajwain – ½ tsp

Pepper powder – ½ tsp

Coriander leaves – Little ( finely chopped )

Bread crumbs – ½ cup

Salt – To taste

Method :

Boil raw banana and potato. Peel and mash them. Add roasted and crushed cumin seeds, ajwain , pepper powder and mix evenly. Add green chilly pieces, ginger, red chilly powder and salt as per taste. Mix again evenly. Make small balls from the prepared dough and prepare tikkis of any desired shape. Roll the prepared tikkis in bread crumbs.

On a tava heat oil. Shallow fry the tikkis till golden browned on the both sides.

Serve hot with tomato sauce.

Paneer in Carrot-Tomato gravy

Ingredients :

Paneer – 1 cup ( cubed )

Carrot – 1, big ( boiled and pureed )

Tomatoes – 2 ( boiled and pureed )

Red chilly powder – 2 tsp

Asofoetida / Hing – A pinch

Ginger paste – 1 tsp

Mustard seeds – 1 tsp

Milk – 2 tsp

Salt – To taste

Oil – 3 tsp

Curry leaves – A strand

Coriander leaves – Little ( finely chopped )

Method :

In a kadai , heat oil. Add mustard seeds and asofoetida. When mustard seeds begin to crackle, add curry leaves, ginger paste and fry till the raw smell disappears. Then, add red chilly powder, pureed tomato and cook till the oil is left on the sides of the kadai.

Add pureed carrot and mix evenly. Cook for 2 minutes. Add salt and cook again for 2 minutes on high flame. Add cubed paneer and cook for 2 minutes. Finally, add milk, stir evenly and cook for a minute.

Garnish with finely chopped coriander leaves.

Serve hot with rotis / chapatis.

Soya – Paneer Bhurji

Ingredients :

Paneer – 1 cup, crumbled

Soya granules – 1 cup ( soak in hot water for 10-15 minutes & then drain the

                                               water completely )

Tomato – ¼ cup , chopped into small pieces

Onion – ¼ cup , finely chopped

Capsicum – 1, small ( chopped into small pieces )

Green peas – ¼ cup ( blanched / boiled )

Coriander powder – 1 tsp

Red chilly powder – ¾ tsp

Green chillies – 2 , chopped

Cumin seeds – 1 tsp

Salt – To taste

Oil – 3 tsp

Coriander leaves – Little, finely chopped

Method :

In a kadai, heat oil. Add cumin seeds. When cumin seeds start to crackle, add onion pieces and fry till it becomes translucent. Then, add tomato pieces and green chilly pieces. Cook for 2 to 3 minutes. Add crumbled paneer, soya granules and cook again for 3 minutes. Add capsicum pieces , green peas. Cover the kadai with lid and cook for 4 to 5 minutes. Garnish with coriander leaves.

Serve hot with rotis / chapatis.

Mutter – Aloo – Pudina Tikki

Ingredients :

Green peas / Mutter– 1 cup

Potatoes / Aloo – 4

Mint leaves / Pudina – 3 tsp , chopped

Red chilly powder – ½ tsp

Turmeric powder – A pinch

Ginger-garlic paste – ½ tsp

Bread crumbs – ¾ cup

Salt – To taste

Oil – Little , for shallow frying

Method :

Boil green peas and potatoes by adding sufficient water . Drain the water completely.

Blend green peas and mint leaves together till they become mushy.

In a bowl,, add the boiled potatoes and mash completely. Then, add the ground mixture , red chilly powder , turmeric powder , ginger-garlic paste , salt and bread crumbs. Mix evenly. Set aside for a minute. Prepare tikkis.

On a tava, heat oil. Shallow-fry the tikkis till both sides of the tikkis become golden browned.

Serve hot with tomato sauce or any chutney.

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.

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.