Showing posts with label Vegetarian Recipes. Show all posts
Showing posts with label Vegetarian Recipes. Show all posts

Dondakaya Fry Recipe

Dondakaya fry (Tindora Fry)


Dondakaya Fry is an easy stir-fry made in Andhra style with basic ingredients. Dondakaya fry goes well with white rice or can be served as a dish for dal curry or sambar. Here are the simple and easy instructions to prepare the Dondakaya, peanut and coconut fry.

Ingredients Required:

Tindora – ½ kg(finely chopped)
Onions – 1 (finely chopped)
Green chilies – 4 (sliced)
Ginger – Garlic paste – 1 tablespoon
Salt as per taste
Few Curry leaves
Few Coriander leaves (finely chopped)
Garam Masala powder – 1 tablespoon
Coconut – small piece (grate it)
Urad dal – 1 tablespoon
Bengal gram – 2 tablespoons
Mustard seeds – ¼ teaspoon
Peanuts – 1 tablespoon
Cumin seeds – ¼ teaspoon
Red chilies – 4
Garlic pods – 5
Turmeric powder – 1 pinch
Oil – 2 tablespoons




Preparation Method:

Switch on the stove and heat a pan.
Then pour 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds, a tablespoon of peanuts, 2 tablespoons of Bengal gram and a tablespoon of urad dal.
Fry all the ingredients well for 2 minutes on medium flame.
Then add cleaned curry leaves into the tempering and cover the pan for a minute.
Then add chopped onions and green chilies into the tempering and mix it once.
Cover and cook the onions for a minute.
Then add chopped Tindora into the onion mixture and mix it once.
Now add garlic pots into the Tindora mixture and mix it well.
Then add salt as per taste and mix it well.
Cover and cook the Tindora for a minute.
Then add turmeric powder into it and mix it well.
Now add Ginger – Garlic paste into the mixture and mix it well.
Cover and cook for 2 minutes.
Stir it frequently.
Cook the Tindora until it is cooked completely.
Then add a tablespoon of Garam Masala powder and mix it once.
Cover and cook the Tindora for 2 more minutes.
Then remove the lid and add grated coconut into the mixture and mix it well.
Cover and cook it well for 2 minutes.
Then add chopped coriander leaves and mix it well.
Now switch off the stove and then transfer the Dondakaya fry to a serving plate.

Tasty Dondakaya Fry is ready to serve now

Nutrition facts:

Serving size: 1 cup

Total fat – 4g
Sodium – 300mg
Potassium – 306mg
Total carbs – 10g
Dietary fiber – 1g
Sugars – 1g
Protein – 1g
Vitamin C – 2%
Calcium – 2%
Iron – 2%

Coriander Rice Recipe

How To Make Coriander Rice Recipe


Coriander Rice is also called cilantro rice; it is a famous Indian recipe. Telugu people used to call it as kothimeera rice; it is a colorful rice dish with many vegetables in it. As coriander paste is added into the rice which gives bright green color to the rice.
     
        Coriander rice recipe with step by step process is explained here. Coriander leaves are also called as Chinese parsley which is well known for its healing and medicinal properties. Here is a very simple and easy recipe with fresh coriander leaves and you do not need many ingredients to prepare this delicious dish. 

Ingredients Required:

Cooked rice- 2 cups
Coriander leaves – 2 cups
Tomato – 1 cup (finely chopped)
Onion – 1 (finely chopped)
Mustard seeds – ¼ teaspoon
Urad dal – 1 tablespoon
Peanuts – 1 tablespoon
Peanut Green Lentil – 1 tablespoon
Hing – 1 pinch
Cardamom – 4
Few cashew nuts
Oil – 2 tablespoons
Ginger – garlic paste – 1 tablespoon
Salt to taste
Green chilies – 6




Preparation method:

Take a blender and add coriander leaves, green chilies.
Grind it to a smooth paste and keep it aside.
Now switch on the switch on the stove and heat a pan.
Then add 2 tablespoons of oil into the pan and heat it.
Now add ¼ teaspoon of mustard seeds, a tablespoon of urad dal, a tablespoon of peanut green lentil and a tablespoon of peanuts.
Fry them evenly.
Then add cashew nuts and cardamom into the tempering and fry them.
Now add chopped onion and tomato pieces into the mixture and mix it well and fry them.
Cover and cook the mixture for 2 minutes.
Then remove the lid and stir the mixture once.
Now add a tablespoon of Ginger- garlic paste and a pinch of Hing to the mixture.
Mix all the ingredients well.
Now add coriander paste into the mixture and mix it well.
Cover and cook the coriander mixture for a minute.
Then add salt as per taste and mix it well.
Finally, add cooked rice into the coriander mixture and mix it well.
Allow it cook for a minute on low flame and then switch off the stove.
Then transfer the coriander rice to a serving plate and garnish with cashew nuts.

Tasty and delicious Coriander Rice is ready to serve 

Serving suggestion:

Serve Coriander Rice with raita or with any curry as per your wish.
Also, serve with lemon slices and raw onion rings.

Nutrition facts:

Serving size: 1 plate

Total fat – 4g
Sodium – 170mg
Total carbs – 41g
Dietary fiber – 1g
Sugars – 1g
Protein – 5g


Instant Rava Dosa Recipe

How To Make Instant Rava Dosa


Rava Dosa is a popular south Indian Dosa recipe prepared with semolina, Rava dosa is a crispy and tasty dosa recipe. it is a perfect quick breakfast recipe. Rava dosa does not require any soaking, grinding and fermentation process. 

Ingredients Required:

Bombay Rava – 1 cup
Rice flour – 1 cup
Maida – ½ cup
Buttermilk – 1 glass
Onion – 1(finely chopped)
Green chilies – 2 (finely chopped)
Coriander leaves – 2 tablespoons (finely chopped)
Curry leaves – 1 tablespoon (finely chopped)
Salt to taste
Grated carrot – 2 tablespoons
Oil for preparing the dosa
Cumin seeds – 1 teaspoon



Preparation method:

Take a large mixing bowl and add a cup of Bombay Rava, a cup of rice flour, ½ cup Maida and salt as per taste.
Mix it well.
Then add a cup of grated carrot, chopped green chilies, finely chopped curry leaves, coriander leaves and cumin seeds into the Rava mixture and mix it well.
Then add a glass of buttermilk into the mixture and mix all the ingredients well and make sure no lumps are formed.
The batter has to be thin and flowing. 
If the batter looks like thick consistency then add more water.
Then add finely chopped onions into the mixture and mix it well.
Cover and rest the batter for 10 minutes.
Then mix the batter once before preparing dosas.
Now switch on the stove and heat a non-stick tawa.
Then with a small bowl pour the Rava dosa batter on the tawa and spread it like dosa around the tawa.
Then pour oil around the dosa and allow it to cook for 2 minutes on medium flame.
Then gently flip the dosa on another side and cook for another 2 minutes or until it changes to golden brown color.
Then fold the dosa and transfer it to a serving plate.
Repeat the same process till rest of the batter is done.

Tasty and crispy Rava Dosa is ready to serve.

Serving suggestion:

Serve Rava dosa with coconut chutney or with any chutney of your choice.

Note:

The batter should have pouring buttermilk like consistency; this is how it differs from normal dosa.
Add more water if required and attain the pouring consistency.
To attain more taste and rich flavor you can also use sour curd.
You can use the Rava dosa batter for 2-3 days.

Nutrition facts:

serving size: 1 Rava dosa

Total fat – 2g
Sodium – 66mg
Potassium – 18mg
Total carbs – 13g
Dietary fiber -1g
Protein – 2g

Chakodilu recipe

How To Make CHAKODILU RECIPE


Chakodilu is a snack recipe which is the most favorite and like the recipe for many of us. Preparing this chakodilu takes less than 30 minutes and you can try this recipe at home and serve it. These are lovely savory munchies and make a great teatime, travel or entertaining snack.

Ingredients Required:

Maida flour – 1 cup
Butter –  2 tablespoons
Salt to taste
Turmeric powder – 1 teaspoon
Hing – 1 pinch
Ajowan – 1 teaspoon
Oil for deep fry




Preparation method:

Take a mixing bowl and add a cup of maida flour and salt as per taste and mix it well.
Then add a teaspoon of turmeric powder, a pinch of hing, a teaspoon of ajowan and 2 tablespoons of butter into the maida flour.
Mix all the ingredients well.
Add water gradually and prepare the mixture as chapatti dough.
Now the dough is ready for making chakodilu.
Now switch on the stove and heat a pan.
Pour enough oil to deep fry the chakodilu.
Then take a small portion of the dough and make small gooseberry sized balls.
Then roll the ball to form a strip and join the edges to form a ring.
Make it as chakodi shape as per your choice.
Repeat the same process with rest of the dough is dough.
Now test the oil by dropping the small piece, if it is floating then oil is ready for frying the chakodies.
Then start frying the chakodies.
Drop the chakodies one by one into the oil and deep fry them till it turns golden brown.
Turn both sides and fry them carefully under medium flame.
Under high flame, chakodies will get dark color and won’t get fry

properly.
Under the low flame, chakodies will absorb too much of oil quantity.
Fry them on medium flame.
Keep frying them till they change to golden color.
As we added turmeric powder so we should not judge by the color.
Fry them until oil sizzling sound stops.
Scoop them out with a drainer and you can also notice the chakodies will make a sound when we shake the drainer.
Place the fried chakodies on a paper napkin so that excess oil will get absorbed.
Then finally transfer the chakodies to a serving plate.

Tasty, delicious and crispy chakodies are ready now
This chakodies can be served as evening snacks

Note:

Before frying the chakodies, make sure that oil is sufficiently hot.
Based on the size of the vessel, deep fry the chakodies and don’t overcrowd the vessel with too many chakodilu.
Cool them completely before storing in an airtight metallic container.


Nutrition facts:

Servings: 1 chakodi

Total fat – 1g
Sodium – 3mg
Total carbs – 95g
Dietary fiber – 3g
Proteins – 13g
Iron – 8%
Calcium – 2%


Onion - Tomato chutney

How To Make Onion Tomato Chutney


Onion tomato chutney is one of the famous chutneys in south India. It is a perfect side dish for idly or dosa and some other snack recipes. Onion tomato chutney is a delicious chutney recipe prepared with onion, tomato and red chilies.

Ingredients Required:

Onions – 2(big size and finely chopped)
Tomatoes – 4 (big size and finely chopped)
Red chillies – 1 cup
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Bengal gram – 1 tablespoon
Urad dal – 1 tablespoon
Tamarind – small lemon size
Garlic – 5
Curry leaves – 2 bunches
Coriander leaves – 2 bunches(finely chopped)
Hing – 1 pinch
Salt to taste
Oil – ½ cup(50 ML)




Preparation method:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add red chilies into the pan and fry them for a minute.
Then keep them aside in a plate and switch off the stove.
Allow it to cool.
Now switch on the stove and heat a pan, then add 2 tablespoons of oil.
Heat the oil and then add chopped onions,  and fry them.
Cover and cook the onions for 3 minutes on low flame.
Stir it once and then add chopped tomatoes and mix it well.
Now add tamarind into the tomato onion mixture and mix it once.
Now add salt as per taste and cover the pan.
Allow it cook for 2 minutes and then stir it once again.
Then cover and cook for 5 minutes on low flame and switch off the stove.
Allow it cool.
Now take a blender and add fried red chillies and salt as per taste and grind it to a coarse powder.
Then add fried tomatoes and onions pieces and grind it to a fine paste.
No need to add water while grinding the onion tomato chutney.
Then keep it aside in a bowl.
Now switch on the stove and heat the same pan.
Then add 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds and crushed garlic cloves.
Fry them once and add a tablespoon of Bengal gram and urad dal and fry them.
Then add a pinch of hing and mix it once.
Then add curry leaves into the tempering and cover the pan for a minute.
Now add red chilies into the tempering and mix it.
Now transfer the onion tomato chutney to the pan containing tempering and mix it.
Then switch off the stove and transfer the chutney to a serving bowl and garnish with chopped coriander leaves.

Tasty and spicy onion tomato chutney is ready now

Serving suggestion:

Serve this onion tomato chutney with idly, dosa or vada.

Nutrition facts:

Servings: 1 tablespoon

Total fat -2 g
Sodium – 17.8 mg
Total carbs – 8.1 g
Sugars – 2.3 g
Protein – 1.7 g

Tomato bath Upma

How To MakeTomato bath upma


Tomato Bath Upma or Tomato Bath is a south Indian breakfast recipe; tomato upma is one among the upma varieties. This tastes best when served hot with coconut chutney or with peanut chutney. This can also be served as nighttime dinner and just takes 20 minutes to prepare.

Ingredients required:

Bombay Rava – 1 cup
Tomato – 1 cup (finely chopped)
Green chilies – 5(finely chopped)
Onion – 1 (sliced)
Carrot – 1 small size(chopped)
Few coriander leaves
Curry leaves – 2 bunches
Salt as per taste
Turmeric powder – 1 pinch
Peanuts – 2 tablespoons
Oil – 2 tablespoons
Few cashew nuts
Urad dal – 1 tablespoon
Peanut green lentil – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Ginger – small piece(peeled and finely chopped)




Preparation method:

Switch on the stove and heat a pan.
Add a cup of Bombay Rava and fry it on low flame.
Stir it until Rava should become fragrant and start to look dry. Then keep it aside in a bowl.
Now switch on the stove and heat another pan.
Add 2 tablespoons of oil and heat it.
Then add ¼ teaspoon of mustard seeds when they start crackling,  then add ¼ teaspoon of cumin seeds,  2 tablespoons of Bengal gram, a tablespoon of urad dal and 2 tablespoons of peanuts.
Fry all the ingredients well.
Then add curry leaves and cover the pan for a minute.
Then add cashew nuts into the tempering and fry them.
Now add onions, green chilies, chopped ginger, and carrot.
Now cover and cook for 2 minutes and then add chopped tomato pieces.
Stir it once and fry them for 2 more minutes.
Now add salt as per taste, and a pinch of turmeric powder. Then mix it well.
Then add 3 cups of water and bring it to boil.
Then add fried Bombay Rava and immediately stir and mix it well.
Mix it well so that no lumps are formed.
Then cover the pan and cook it for a minute.
The Bombay Rava grains absorb water and thus swell and get cooked.
Mix it once and add chopped coriander leaves and mix it once again.
Now switch off the stove and transfer the tomato bath upma to a serving bowl.

Tasty and easy Tomato Bath Upma is ready now

Serving suggestion:

Pour a tablespoon of ghee on each serving.
Serve tomato bath upma hot with coconut chutney or peanut chutney or with lemon pickle.

Nutrition facts:

Servings: 1(cup cooked)

Total fat: 2g
Sodium – 68mg
Total carbs – 53g
Dietary fiber – 8g
Sugars – 5g
Protein – 7g


Mirchi Bajji

How To Make Mirchi Bajji


Mirchi bajji is a traditional Indian dessert and a popular south Indian tea time snack. Once fried in oil; they turn out to be flavorful, crispy and tasty. During rainy or winter season, having bajji along with hot tea can never go wrong.

Ingredients Required:

Gram flour – 1 cup(250g)
Green chilies – 8
Salt to taste
Ajwain -  2 tablespoons
Cooking soda – 1 teaspoon
Turmeric powder – 1 pinch
Coriander powder – ½ teaspoon
Red chili powder – 1 teaspoon
Oil for deep fry




Preparation Method:

Wash the green chilies and slit them in the center, if required deseed them otherwise not required and set them aside on a plate.
In a blender add ajwain and grind it into a coarse powder and keep aside in a bowl.
Then add a teaspoon of salt and 2 teaspoons of gram flour into the coarse powder and mix it well.
Then take a green chili gently open the slit and fill it with ajwain mixture and place it on a plate.
Then stuff all the remaining green chilies with the ground ajwain coarse powder.
Then switch on the stove and heat it.
Now pour enough oil for deep fry and heat it.
In the meanwhile, take a mixing bowl add a cup of gram flour, a teaspoon of red chili powder, cooking soda, a pinch of turmeric powder, ½ teaspoon of coriander powder and salt as per taste.
Mix all the ingredients well.
Gradually add enough water to make the batter of not too thick or too thin consistency.
If you make the batter too thick it will not coat or holds onto the Mirchi, if you make it too runny the batter begins to drip off the Mirchi.
Now dip each sliced Mirchi coated well with batter and swipe of the excess batter and drop in oil.
Fry them till golden color and crispy on both sides.
Once the bajjis have turned golden color on both sides, then scoop them out with a slotted spoon.Spread a paper napkin on the plate and transfer the fried bajjis into a plate layered oil absorbing paper napkin.
Then repeat the same process for the remaining batter and fry them until golden color.

Tasty and crispy Mirchi bajji is ready now
Serve them with tomato sauce or coconut chutney and enjoy with tea/coffee!

Note:

Don’t add too much of baking soda.
Mix chopped onions, coriander leaves, fried peanuts and lemon juice. And garnish Mirchi bajjis with this mixture.

Nutrition facts:

Servings: 1 serving (1 bajji)

Total fat – 6g
Sodium – 310mg
Total carbs – 17g
Dietary fiber – 3g
Sugars – 6g
Protein – 5g
Vitamin A – 1%
Vitamin C – 19%
Calcium – 2%
Iron – 7%



Vegetable Fried Rice

How To Prepare Vegetable fried rice

Vegetable fried rice is a simple and healthy food, and the dish is made with fresh vegetables like carrot, capsicum, cabbage, ginger, and garlic. You can make this vegetable fried rice with leftover rice. It is a perfect lunch box recipe and anyone can make this simple rice dish.

Ingredients Required:

Basmati rice – 300grams
Carrot – ½ cup (finely chopped)
Capsicum – 1 cup (finely chopped)
Frozen green peas – 3 tablespoons
Cabbage – 1cup(finely chopped)
Spring onion bulbs – 3 tablespoons
Green spring onions – 4 tablespoons (finely chopped)
Coriander – 1bunch (chopped)
Green chilies – 4(finely chopped)
Ginger – garlic paste – 1 tablespoon
Ginger – ½ teaspoon (finely chopped)
Garlic – 1 tablespoon (finely chopped)
Soya sauce – 2 tablespoons
Vinegar – 1 tablespoon
Salt as per taste
Garam masala powder – 1 teaspoon
Crushed black pepper powder – 1 tablespoon
Red chili powder – 1 tablespoon
Oil – 5 tablespoons




Preparation method:

Wash the basmati rice and soak in water for 30 minutes.
After 30 minutes switch on the stove and boil enough water in a vessel.
Add salt as per taste and a tablespoon of oil into the water and mix it once.
Cover the vessel with a plate and boil it for 4 minutes.
Then add soaked rice into the boiled water and mix it once.
Cover and cook the rice for a minute and then remove the plate and stir it once.
Allow cooking the rice till al dente.
Then switch off the stove and drain the rice through a strainer.
Allow it to cool.
Then switch on the stove and heat a pan.
Then add 5 tablespoons of oil, finely chopped ginger and garlic and fry them for a minute.
Then add chopped spring onion bulbs and green chilies.
Mix all the ingredients well.
Cover and cook the vegetables for 2 minutes on low flame.
Then stir it once, then add ginger- garlic paste and fry them.
Now add chopped cabbage, carrot, frozen green peas and fry them.
Then add chopped capsicum and green spring onions and mix it once again.
Now add salt as per taste and mix it.
Then cover and cook the vegetables for 5 minutes on low flame.
Then stir it once and add crushed black pepper powder, a tablespoon of red chili powder.
Mix all the ingredients well.
Cover and cook for a minute.
Then stir it once again.
Now add steamed rice into the cooked vegetables.
Now toss the rice and stir continuously in order to cook all the vegetables evenly.
Then add 2 tablespoons of soya sauce, a tablespoon of vinegar and toss it once again.
Finally, add a tablespoon of Garam masala powder and chopped coriander leaves into the fried rice and toss it again.
Now transfer the fried rice a serving bowl and garnish with coriander leaves and spring onions.

Tasty and spicy vegetable fried rice is ready

Serving suggestion:


  • Serve this coriander rice steaming hot along with the side assortment of raita or with any non-veg curry of your choice.


Nutrition facts:

Servings: 1 cup

Total fat – 12g
Sodium – 740mg
Potassium – 185mg
Total carbs – 38g
Dietary fiber – 2g
Sugars – 2g
Protein – 11g
Vitamin A – 30%
Vitamin C – 15%
Calcium – 30%
Iron – 70 %

Rava Punugulu

How To Make Rava Punugulu


Rava Punugulu is a savory snack, which is a popular street food in some cities of Andhra. These crunchy bites are often served with tomato chutney. Punugulu can also be made with idly / dosa batter and this is an easy snack to make.

Ingredients required:

Bombay rava – 1 cup (200grams)
Maida flour – 50grams
Curd – 1 cup (100ml)
Cooking soda – ¼ teaspoon
Salt to taste
Oil for deep fry
Coriander leaves – small bunch
Curry – 2 bunches
Ginger – ½ inch piece
Onion – 1 (small size)
Green chilies – 3




Preparation method:

In a blender add chopped green chilies and ginger (peeled and chopped).
Grind it to a coarse paste and keep it aside on a plate.
Now chop the onion into small pieces and chop the coriander leaves.
In a mixing bowl add a cup of Bombay rava, ¼ cup of Maida flour, ¼ teaspoon of cooking soda and salt as per taste.
Mix all the ingredients with a spoon and then add chopped onions, a coarse paste of green chilies and ginger, finely chopped coriander leaves and curry leaves.
Then mix it once again with a spoon.
Now add a cup of curd into the mixture and mix all the ingredients evenly with hands.
Adjust the consistency of the batter and add water gradually.
Make a paste which is neither too thick nor too thin and ensure that no lumps either.
Then leave it aside for 15 minutes.
Then add water if required because the Bombay rava observes the moisture.
Once you get the right consistency of the batter then surely you will get the right texture and crispiness of the fritter.
Now switch on the stove and heat a pan.
Pour enough oil for deep fry and heat it.
Then shape the batter into round balls and drop them into the hot oil.
Don’t crowd the vessel with too many fritters.
Fry them on medium flame.
Once one side of the fritters turn to golden color, then turn over the fritters to the other side and fry them.
Fry them until they change to the golden color on both sides.
Scoop them using a drainer or spatula to drain the excess oil.
Spread a paper napkin on a plate and then transfer the fried fritters into a paper napkin which absorbs the extra oil.
Repeat the same process and fry them until golden color.
Transfer the Punugulu to a serving plate.

       Tasty and crispy Rava Punugulu is ready now

Serving suggestion:

Serve them hot with spicy coconut chutney or peanut chutney as a morning breakfast or as evening snacks.

Nutrition facts:

Serving size: 1 cup (Bombay Rava)

Total fat – 6.5g
Total Carbs – 26.6g
Protein – 5.1g

Coconut Chutney

How To Make Coconut chutney


Coconut chutney is simple, healthy and tasty chutney and can be made with very few ingredients like green chilies, tamarind, garlic cloves, cumin seeds and freshly chopped or grated coconut. Don’t keep the chutney outside for a long time; chutney has to be consumed freshly.

Ingredients required:

  • Coconut - half
  • Roasted chana dal – half cup
  • Green chilies – 10
  • Garlic cloves – 4
  • Red chilies – 2
  • Curry leaves – 2 bunches
  • Coriander leaves – 2 bunches(finely chopped)
  • Tamarind – small lemon size 
  • Urad dal – 1 tablespoon
  • Chana dal – 1 teaspoon
  • Cumin seeds – ¼ teaspoon
  • Mustard seeds – ¼ teaspoon
  • Oil – 4 tablespoons
  • Asafetida – 1 pinch
  • Salt as per taste



Preparation method:

Chop the coconut into small pieces and then wash the coconut pieces in water.
Now switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add green chilies into the oil and fry it.
Then Cover the pan and cook the chilies for a minute.
Adjust the flame to low.
Then open the lid and stir the chilies once again and then close the pan for a minute.
Then transfer the chilies to a plate and keep it aside.
Now take a blender and then add chopped coconut and grind it.
Then add a half cup of roasted chana dal, fried chilies, tamarind, finely chopped coriander leaves, few curry leaves and salt as per taste into the ground coconut powder.
Then scrape the sides and grind it by adding water gradually into the coconut mixture.
Then transfer the chutney to a serving bowl.

Tempering process:

Now switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add ¼ teaspoon of mustard seeds.
When the seeds begin to splutter add cumin seeds, smashed garlic, a tablespoon of urad dal, a teaspoon of chana dal and fry them.
Then add chopped red chilies and fry them.
Now add hing/ asafetida into the tempering process and fry it.
Now add few chopped curry leaves and cover the pan.
Fry them till they change to golden brown.
The tempering process must be done under low flame.
Then add ground coconut chutney into the tempering.
Mix it well and then switch off the stove.
Then transfer the coconut chutney to a serving bowl and garnish with chopped coriander leaves.


Tasty and healthy coconut chutney is ready now

Serving suggestion:

Serve this coconut chutney with Idly, Dosa or Bonda.

Nutrition facts:

Servings: 1 tablespoon

Total fat – 5g
Sodium – 393mg
Total carbs – 3g
Dietary fiber – 1g
Sugars – 1g
Protein – 1g
Vitamin A – 4%
Vitamin C – 14%
Calcium – 2%
Iron – 7%

Onion Samosa

                                                                                                  

How To Make Onion Samosa

Samosa is one of most famous snack in India.  The size and shape may vary but most of them are in triangular. Samosas are served hot with tomato sauce or green chutney. Samosas are crispy in nature and filled with potato curry or with onion mixture. 

Ingredients:

Maida – 1cup (100 Grams)
Wheat flour – 1cup (100 Grams)
Onion – 1 (finely chopped)
Poha – ½cup
Red chili powder -1teaspoon
Chaat masala – 1teaspoon
Salt to taste 
Green chili – 3 (finely chopped)
Coriander leaves – 2bunches
Garam masala powder – 1/2tablespoon
Oil for deep fry






Preparation method:

In a large mixing bowl add a cup of Maida, wheat flour and also add salt as per taste.
Mix all ingredients properly.
Now add a tablespoon of oil and mix it properly, samosa will be crispy in nature due to the addition of oil in the wheat flour.
Now add water gradually and start kneading the dough.
Now cover it with a wet cloth and keep it aside for 15 minutes.
In the meanwhile, take another mixing bowl and add finely chopped onions and poha, mix it well.
Now add a teaspoon of red chili powder, a teaspoon of chat masala and ½ teaspoon of Garam masala powder, finely chopped coriander leaves, salt to taste and mix all the ingredients.
Squeeze the mixture gently for onions to release the moisture further.
Now take another small bowl, add a tablespoon of Maida and water.
Mix it well. This Maida paste is used for folding of samosa.
Now take the portions of the dough and smoothen it with fingers to form a ball.
Repeat the same process for rest of the dough.
Now take a rolling pin and roll it like a roti.
Keep it aside and repeat the same process for rest of the dough.
Now take a rolling pin and roll each ball into a slightly thin roti.
Now switch on the stove and heat a non-stick pan.
Then fry the rolled roti for 2seconds.
Now take a knife and cut the edges of the roti and then make three rectangular shapes from the fried roti.
Then make a fold to make a triangle shape and hold it between your thumb and index finger and seal to enclose the stuffing.
Press the ends firmly with the Maida paste and close the samosa such that the filling does not come out during the frying process.
Repeat the same process for rest of the dough.
Now switch on the stove and heat enough oil for deep fry.
Now drop the samosas into the oil and reduce the flame from high to medium.
Fry them till golden color and then turn carefully to the other side so that it cooks evenly.
Fry them on medium flame.
Once fried remove the samosa using spatula or drainer to drain the excess oil and place them on a paper napkin and allow them to cool.
Then once again fry them till golden brown and remove with a drainer.
Place them on a paper napkin and then transfer the fried samosas to a serving plate.

Serving suggestion:

Serve these samosas in the evening as appetizers or tea time snacks.

Nutrition facts:

Serving size: 1 samosa

Fat – 9g
Total carbs – 33g
Protein – 5g

Coconut Jaggery Laddu

How To Prepare Coconut Jaggery laddu 


Coconut jaggery laddu is very simple to make and tasty too. Some places in Andhra called this coconut jaggery as “kobbari louz” and can be prepared with either sugar or jaggery and the main ingredients used for making the laddus are coconut, jaggery, and ghee. This is sweet dessert-snack and Coconut laddus are offered as prasadam for gods during the festival seasons. 

Ingredients required:

•    Coconut -1
•    Jaggery -1cup (grated)
•    Cashew nuts – 1 tablespoon
•    Cardamom powder – ½ tablespoon
•    Ghee – 1 tablespoon







Preparation Method: 

•    Chop the coconut into small pieces and clean it with fresh water.
•    In a blender, add chopped coconut and grate it. Keep it aside in a plate.
•    A cup of jaggery is enough for 2 cups of coconut powder.
•    Now switch on the stove and heat a pan.
•    Now add a cup of grated jaggery and ½ cup of water and melt it on low flame.
•    When the jaggery completely melts, switch off the stove.  
•     Filter the jaggery syrup using a strainer in order to remove the impurities.
•    Now switch on the stove and heat the same thick bottom pan.
•    Then pour the jaggery syrup into the pan and also add grated coconut into the pan, and boil it.
•    Mix it well and adjust the flame to medium.
•    Stir it continuously until the moisture evaporates.
•    Then add ½ tablespoon of cardamom powder into the mixture and mix it well.
•    Cardamom powder gives a nice taste and aroma to the laddus.
•    Then add cashew nuts which are optional and mix it well.
•    Then finally add ghee and mix it well.
•    Continue to cook till all the moisture evaporates and begins to look dry.
•    Then switch off the stove and transfer the coconut mixture into a bowl.
•    Then grease your palms with ghee and roll the mixture into the small sized ball.
•    Repeat the same process for the rest of the mixture.
•    Transfer the laddus to a serving plate.

         Tasty and delicious coconut jaggery laddus are ready now

               Coconut jaggery laddus can be served as an evening snack and can be offered as naivedhyam for the gods during festivals.


Note:
  •    Adjust the jaggery quantity to suit your taste.
  • These coconut jaggery laddus can be stored in an airtight container in cool and dry places and serve.

Nutrition facts:

Servings:  1 laddu

  • Total fat - 2g
  • Cholesterol – 6mg
  • Sodium – 20mg
  • Potassium – 5.8mg
  • Total carbs – 9g
  • Dietary fiber – 0.1g
  •  Sugars – 9g
  • Protein – 1g

Breakfast Recipes

Breakfast Recipes

 Top 10 breakfasts for kids

Breakfast is the most important meal of the day to everyone. Any breakfast is better than no breakfast. Don’t eat pastries all the time which doesn’t have any kind of proteins and nutrients that kids really needs.  Try to take a variety of breakfasts that includes fruits, vegetables, grains, proteins, eggs etc., here are the few breakfast recipes.

1. Eggs along with bread (toad in the hole)

Ingredients required:

Wheat bread – 2 slices
Eggs – 2
Salt as per taste
Pepper to taste

Preparation method:

Switch on the stove and heat a frying pan over medium flame.
Spread a teaspoon of butter all over the pan.
Now take a cookie-cutter and cut out the bread to your favorite shape in the center.
Now apply the butter to the bread along with the cutout piece.
Then place the butter side bread on the frying pan and fry it.
Then break an egg into the small dish, and then gently pour it into the hole of one of the bread slices.
Repeat the same process for remaining egg and bread slice.
Cook up to a minute or two minutes until the egg turns to a golden color on the bottom.
Then gently flip to cook on another side of the bread slice until toasted.
Then flip the cut-out pieces of the bread slice and toast it on another side for another minute.
                     
                     Tasty and Healthy Egg Bread is ready now

2. Applesauce pancake recipe

Ingredients required:

Eggs – 2
Applesauce – ¼ cup (unsweetened)
Almond meal – ¼ cup
Baking powder – ½ teaspoon
Vanilla extract – ¼ teaspoon
Honey syrup – ½ tablespoon

Preparation method:

Whisk the eggs in a small mixing bowl and then add ¼ cup of apple sauce, ½ tablespoon of honey syrup and ¼ teaspoon of Vanilla extract.
Mix all the ingredients well.
Then add ¼ cup of Almond meal and ½ teaspoon of baking soda into the syrup and egg mixture and mix it well.
Now switch on the stove and heat a non-stick pan and add a few drops of coconut oil.
Once the oil is heated pour 3 spoons of the egg mixture.
On medium flame cook it for 4 minutes.
Once you see them brown and top of the cake is no longer too runny, then gently flip them with a spatula.
Once flipped allow it to cook on another side for 3 minutes.
Cook until lite brown color on both sides.
Then remove gently using a spoon or spatula onto a serving bowl.

                                    Tasty and simple apple sauce pancake is ready now

3. Paneer toasty recipe 

Ingredients required:

Paneer slices – 6
Tamarind extract – 2 tablespoon
Chili sauce – 1 tablespoon(sweet)
Mint sauce – 2 tablespoon
Chat masala – 1 tablespoon
Bread slices – 4
Butter – 20gms
Onion – 1 (julienne)
Tomato – 1 (sliced)
Salt as per taste
Kashmiri chilies – 2
Garlic cloves – 2
Oil – 2 tablespoons

Preparation method:

In a large mixing bowl add 2 tablespoons of tamarind extract, a tablespoon of sweet chili sauce, 2 tablespoons of mint sauce and a tablespoon of chat masala.
Mix all the ingredients well.
Now butter the bread slices for toasting.
Now add julienne onion, sliced tomatoes, and salt as per taste into the bread.
Then dip the Paneer slices into the tamarind extract mixture and place it on the bread slices.
Furthermore, add Kashmiri chilies and garlic cloves in the bread and close the bread with another bread slice.
Now switch on the stove and heat a pan.
Add butter on the pan and spread it evenly.
Then toast the bread on medium flame cook it for 4 minutes.
Once you see them brown and top of the cake, and then gently flip them with a spatula.
Once flipped allow it to cook on other side for 3 minutes.
Cook until lite brown color on both sides.
Repeat the same process for the remaining slices.
Then transfer the Paneer toasties into a serving bowl

                                  Tasty Paneer Toasties are ready now          
               
4. Moong Dal Cheela Stuffed with Panner

Ingredients Required:

Moong dal – 200gm(soaked and drained)
Peas – 20gms
Ginger – 1 inch(peeled and chopped)
Garlic cloves – 2
Green chilies – 2(chopped)
Salt as per taste
Turmeric powder – ¼ teaspoon
Water – 100ml
Onion – 1(finely chopped)
Few chopped coriander leaves
Baking soda – ¼ tablespoon
Oil

Ingredients for filling:

Paneer – 100gms(grated)
Green chilies – 2(finely chopped)
Ginger-garlic paste – ½ tablespoon
Carrot – ½ cup(grated)
Baby corn – ½ cup
Capsicum – ½ cup(finely chopped)
Lemon – 1(juice extracted without seeds)
Chaat masala – ½ teaspoon
Salt as per taste

Preparation method:

In a blender add ginger, garlic cloves, 2 chopped green chilies, salt as per taste, ¼ teaspoon of turmeric powder, 200gms of soaked dal and water.
Grind it to a smooth paste and keep it aside in a mixing bowl.
Now add chopped onions, coriander leaves, chopped peas and soda to the dal batter and mix it well.
Cover the batter and rest it aside for 1 hour.

Preparation of stuffing:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil into the pan and heat it.
Then add chopped green chilies and ginger – garlic paste and fry them for a minute.
Then add grated carrot and baby corn into the garlic paste and fry them well.
Cover the pan and sauté for 2 minutes.
Then add chopped capsicum, chaat masala and salt, stir it constantly.
Cover the pan and cook on low flame until cooked crunchy and through.
Finally, add chopped coriander leaves and then turn off the flame.
Transfer the cooked vegetable mixture to a plate and keep it aside to cool down for some time.
Then add grated Paneer into the mixture and mix it well.
Stuffing is ready now.

Preparation of Cheelas:

Switch on the stove and heat a Tawa. Add a tablespoon of ghee into the tawa and spread it all over the Tawa and heat it.
Now pour a tablespoon of dal batter over the Tawa and spread it over the Tawa keeping it a little bit thin just like dosa and now pour oil around the cheela.
Let it roast for a minute under the medium flame and add 3 tablespoons of Paneer mixture over the cheela and roast it from beneath until it turns golden brown.
Once done fold the sides of the cheela in order to cover the stuffing and transfer to a serving bowl.
Repeat the same process with rest of the batter is done.

                         Tasty, spicy and crunchy dal cheela with stuffed paneer is ready now.

5. Instant Bread Dosa

Ingredients required:

Bread slices – 8
Bombay Rava – ½ cup
Rice flour – 2 tablespoons
Curd – ¼ cup
Water as required
Salt as per taste
Oil

Preparation method:

Cut the edges of the bread slices and crumble well with your hands.
In a mixing bowl add crumbled bread slices, ½ cup Bombay Rava, 2 tablespoons of rice flour, ¼ cup of curd, ¼ cup of water and salt as per taste.
Mix them well and rest for 20 minutes.
Now in a blender add the soaked ingredients and grind it to a smooth batter just like dosa batter.
If required add water.
Switch on the stove and heat a non-stick pan.
Now pour a spoonful of batter and spread it over the pan just like dosa.
Pour the oil around the dosa.
Cover and cook till it turns to golden brown and crisp and then folds the dosa into half and transfer to a serving plate.

                                       Tasty and easy Bread Dosa is ready now.
                       Serve bread dosa hot with coconut chutney or with any other of your choice

6. Methi Makai Roti Recipe 

Ingredients Required:

Maize flour – 4 cups
Fenugreek Leaves – 500gms
Green chilies – 3(finely chopped)
Onions – 2(large size and finely chopped)
Ajwain  - 1 teaspoon
Red chili powder – 1 teaspoon
Ginger – 1 inch(finely chopped)
Oil

Preparation method:

Switch on the stove and heat 5 cups of water till lukewarm.
In a large mixing bowl add fenugreek leaves, chopped green chilies, onions, ajwain, red chili powder and ginger pieces.
Mix all the ingredients well.
Now add lukewarm water and knead into soft dough.
Divide the dough into small balls.
Now drizzle oil and roll out each portion between 2 plastic sheets with your fingers to a small roti.
Then place a Tawa on the stove and heat it.
Then cook the roti till brown color and then flip.
Cook until both the sides are evenly done.
Then transfer the roti’s to a serving plate and top with a dollop of butter.

                                Tasty and Healthy Makai Methi Roti is Ready Now
         Serve Methi Makai Roti with Dal Makhani or Mixed Vegetable Raita or with any other curry of your choice

7. Stuffed Moong Dal Sprouts Dosa


Ingredients Required:

Sprouted Moong Dal – 1cup
Rice flour – 4 tablespoons
Salt as per taste

Ingredients For Stuffing:

Potatoes – ½ cup(peeled, boiled and mashed)
Carrot – 2 tablespoons (grated)
Beetroot – 2 tablespoons(grated)
Cabbage – 2 tablespoons(grated)
Onions – 1 (finely chopped)
Tomatoes – ¼ cup(finely chopped)
Mustard seeds – ¼ teaspoon
Few curry leaves
Turmeric powder – 1 pinch
Asafetida – 1 pinch
Few coriander leaves
Chaat Masala – ½ tablespoon
Salt as per taste
Oil – 2 tablespoons

Preparation Method:

a. Preparation of Dosa:
In a blender add sprouted moong dal and ¾ cup of water and grind to a smooth paste.
Now transfer the batter to mixing bowl and add 4 tablespoons of rice flour to the batter and mix it well.
Add water if required and rest the batter for 15 minutes.


b. Preparation of Stuffing

Switch on the stove and heat a pan and add 2 tablespoons of oil.
Then add mustard seeds when they crackle add curry leaves, turmeric powder and asafetida.
Mix all the ingredients and sauté for a minute.
Then add all the vegetables one by one and mix them well.
Cover and cook for 5 minutes and then add coriander leaves, chaat masala and salt and mix it well.
Then cover and cook for another 5 more minutes under medium flame.
Cook until oil separates from the curry.
Then switch off the stove and allow it to cool for some time.
Then divide the curry into equal portions and keep aside.


c. Preparation of dosa:

Switch on the stove and heat a non-stick pan.
Grease the pan with oil.
Now pour a ladleful of batter and spread it evenly just like dosa.
Drizzle oil around the dosa and cook till the dosa change into brown color.
Now place a portion of stuffing on the dosa and allow it to cook for a minute and then fold the dosa.
Then repeat the same process till the rest of the batter is done.

                                     Tasty and healthy sprouted moong dal dosa is ready now
                              Serve hot with coconut chutney or with tomato chutney of your choice


8. Poha Dhokla Recipe

Ingredients Required:

Crushed and beaten rice – ½ cup
Bombay rava – ½ cup
Curd – 1 cup
Green chili paste – 1 tablespoon
Salt as per taste
Oil – 2 tablespoons
Fruit salt – 1 tablespoon
mustard seeds – ½ tablespoon
asafetida – 1 pinch

Preparation method:

In a mixing bowl add a cup of curd, water, Bombay Rava, beaten rice, green chilli paste and salt.
Mix all the ingredients well and rest it for 15 minutes.
Before steaming add fruit salt and little of water into the batter.
Mix it well when bubbles start forming.
Now place them in the steamer and steam for 15 minutes and remove from the steamer and rest it to cool.
Now switch on the stove and heat a pan for tempering.
Add a tablespoon of oil and heat it, then add mustard seeds, asafetida and curry leaves then switch off the stove.
Now pour the tempering over the dhoklas and cut into desired shape and size.

                                           Tasty Dhoklas are Ready Now
                                       Serve hot Dhoklas with Mint chutney

9. Oats carrot Dal Dosa

Ingredients required:

Moong dal – ½ cup
Oats – ½ cup
Carrots – 2(peeled and grated)
Salt as per taste
Black pepper powder – 1 pinch
Cumin seeds – ¼ teaspoon
Chaat masala – ¼ teaspoon
Asafetida – 1 pinch
Few coriander leaves – finely chopped
Oil

Preparation method:

Wash the moong dal and keep it aside.
Switch on the stove and heat a pan.
Add ½ cup of oats and roast them under medium flame until it turns lite golden color.
Now soak roasted oats along with washed moong dal for about 30 minutes.
Now in a blender add soaked oats and moong dal and grind to a fine paste.
Now transfer the batter to mixing bowl and then add salt as per taste, a pinch of black pepper powder, cumin seeds, chaat masala and asafetida.
Mix all the ingredients well.
Now add grated carrot into the batter and mix it well and adjust that the batter looks like a pancake batter.
Now switch on the stove and heat a pan.
Now grease the pan with a spoon of oil under medium flame.
Then pour a ladleful of batter in the middle of the pan and spread it out like dosa.
Then pour oil around the dosa.
Cover and cook the dosa under low flame till the bottom portion of dosa turns golden brown color.
Then remove the cover and flip over and cook for another 2 more minutes.
Then transfer the dosa to a serving plate.
Repeat the same process until the remaining batter is done.

                                  Tasty and healthy Carrot Oats Dosa is ready now 
                               Serve hot with coconut chutney or with tomato chutney

10. Dates and Almonds roll recipe

Ingredients required:

Wheat flour – 1 ½ cups
Water for kneading into dough
Salt as per taste

Ingredients For filling:

Oats – ½ cup
Dates  - 10(finely chopped)
Almonds – 10 (roasted and finely chopped)
Butter – 1 tablespoon
Cardamom powder – ½ tablespoon
Ginger powder – ½ tablespoon(dry)

Preparation method:

In a large mixing bowl add wheat flour and salt as per taste and knead the flour with water and make a smooth dough.
Cover and keep it aside.
Switch on the stove and heat a pan.
Then add a tablespoon of butter and heat it.
Then add oats and roast them under medium flame until it turns into golden color.
Now add dates and cook until they turn pulpy.
Then add almond powder, cardamom powder and dry ginger powder.
Mix all the ingredients well and then switch off the stove.
Keep it aside in a plate.
Now divide the dough into equal sized balls.
Now take a ball and dip in wheat flour and then roll it into a thin circle like chapatti and keep its side on a plate.
Then repeat the same process until all the chapattis are made.
Now divide the dates and almond filling into small equal portions and keep it aside on a plate.
Now switch on the stove and cook the chapatti for a minute and pour ghee around it and then place a portion of filling in the middle of the chapatti and then roll it.
Cook it for 2 more minutes and then transfer to a serving plate.
Repeat the same process until all the chapattis are done.

                                 Tasty and delicious Almond and Dates are ready now
                                    Serve hot by drizzling honey over the rolls.

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