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Lemon Oats Upma


  • How to make Lemon Oats Upma:








  • Ingredients:
          1. Oats (2 bowl)
          2. Onion (1 no chopped)
          3. Tomato (1 no chopped-optional)
          4. Capsicum/Shimla Mirchi (1 no chopped)
          5. Green peas (1 small bowl)
          6. Oil (1-2 tblspn)
          7. Mustard seeds (1 small tspn)
          8. Cumin seeds (1 small tspn)
          9. Lemon juice (of 1-2 lemon)
         10. Salt to taste
         11. Green chillies (2-3 no chopped)
         12. Coriander leaves chopped to garnish


  • Preparation & Cooking:
          1. Roast the oats on pan for 5 mins.
          2. Heat oil,add mustard & cumin seeds till it splutters.
          3. Add the green peas,chopped onion & green chillies, saute for 2-3 mins.
          4. Add the chopped capsicum & cook for 5 mins.
          5. Add salt to taste & lemon juice. Mix well all the ingredients.
          6. Cook for 2 mins & then add the roasted oats. Mix well.
          7. Sprinkle some water & cook for 5 mins.
          8. The lemon oats upma is ready, garnish with coriander leaves.
 
 
  • Serves: Two.
           
           Just like lemon rice made this lemon oats upma. Do try this recipe & let us know 
           how you liked it.

 


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Amiri Khaman


  • How to make Amiri Khaman:
          This is a very tasty gujarati dish. You can have it for breakfast or snacks as you may
          like. I loved this dish,which is made using leftover dhoklas. The pomegranate seeds
          give a refreshing feeling.




 
 
  • Ingredients: 
          1. Leftover dhoklas (6-7 no)
          2. Oil (1 small tspn for tempering)
          3. Mustard seeds (1 small tspn)
          4. Cumin seeds (1 small tspn)
          5. Sesame seeds (1 small tspn)
          6. Chopped coriander leaves to garnish
          7. Grated fresh or dried coconut  (2-3 tspn)
          8. Pomegranate seeds (1 small bowl)
          9. Thin sev/Barik (small) sev to garnish


  • Preparation & Cooking:
          1. Crumble the leftover dhoklas to soft.
          2. Take a small pan & heat oil.
          3. Add the mustard & cumin seeds, let it splutter.
          4. Add the sesame seeds,saute a little bit & add the crumbled dhoklas.
          5. Mix well all the ingredients & cook for 2 mins.
          6. Take out the tempered crumble dhoklas in a bowl or plate.
          7. Garnish with the grated coconut,sev,coriander leaves & top garnish with
              the pomegranate seeds.
          8. The dish is served,amiri khaman is ready.


  • Serves: Two.







               Take the small sev which is used for chaat. Do try this recipe & post your 
                comments. Keep Liking!!!!!!
  
      
          
 

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Masala Dosa



  • How to make Masala Dosa:
        
         




  • Ingredients:
          1. Urad Dal (1 small bowl full)
          2. Rice grains (2 small bowl full)
          3. Fenugreek seeds/Methi dana (10 no)
          4. Poha/Beaten rice soaked (a palm full/hand full)
          5. Potatoes (4-5 no boiled)
          6. Mustard seeds
          7. Cumin seeds
          8. Salt to taste
          9. Onion (1no medium chopped)
         10. Green chilly (3-4 no chopped)
         11. Chana dal (1 small tspn)
         12. Tomato (1 no chopped)
         13. Curry leaves (5-6 no)
         14. Turmeric powder
         15. Oil
         16. Coriander leaves to garnish


  • Preparation & Cooking:
          1. For making dosas pls see the link Sada Dosa/Plain Dosa
          2. For making masala, heat 1 tblspn oil in a pan/kadhai.
          3. Add some urad dal & chana dal. Saute till it is brown.
          4. Add the mustard & cumin seeds,curry leaves.
          5. If you have green peas add them also.
          6. Add the chopped onion & green chillies. Saute for 5 mins.
          7. Add the chopped tomatoes,turmeric powder & salt to taste.
          8. Cut the boiled potatoes & add to the curry. Mix well with all the
               ingredients. Cook for 5 mins on medium flame.
          9. Garnish with coriander leaves.
         10. While making dosa place the masala/potato sabji on one side of the dosa.
         11. Fold from both the sides & serve with chutney,sambar.
         12. Repeat the step & make more dosas.



  • Serves: Two-Three.







                        
                                       Enjoy the breakfast & have a nice day!!!!!!!!!!!!!!!!!!!!

   

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Idli Express: Instant Jawar Rawa Idli


  • How to make Jawar rawa idli:
          In market now-a-days you can find & get the jawar rawa. Just like semolina/rawa it
          is used to make upma,sheera,idlis. This is idli recipe. The recipe is same like instant
          rawa idli (posted already). So,lets see the recipe!!!!!!!!!!!!!






  • Ingredients:
          1. Jawar Rawa  (2 small bowl full)
          2. Oil
          3. Curd/Dahi (100 gms)
          4. Baking Soda/Eno salt (1 tspn)
          5. Salt to taste
          6. Water


  • Preparation & Cooking:
          1. Roast the jawar rawa on medium flame till it is slight brown in color.
          2. After sometime add the curd,salt to taste. Mix well.
          3. Add water to get a proper pouring consistency. It should not be waery.
          4. Add half of the eno salt pouch or add the baking soda & keep the mixture
              aside for 5-10 mins.
          5. If you want you can add cumin,mustard seed & hing powder tempering
              to the batter.
          6. Grease the moulds of the idli plate with oil.
          7. Add two glass of water to the idli steamer.
          8. Pour the batter over the idli mould plate & place it in the steamer.
          9. Keep it on a high flame till you hear water boiling.
         10. Make the flame medium & cook for 15 mins.
         11. Let the steamer cool,take out the idli stand & let it cool.
         12. Using the blunt side of the knife take out the idlis.
         13. Serve with sambar & chutney of your choice.


  • Makes: 12 idlis.









  
                  
                     Makes these idlis as variety & healthy breakfast. Please do subscribe!!!!!!

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Mint Paratha/Pudina Paratha


  • How to make Mint Paratha/Pudina Paratha:




 
 
  •  Ingredients:
           1. Mint/Pudina leaves (1 bunch)
           2. Oil 
           3. Red chilli powder
           4. Cumin seeds (1 tspn)
           5. Sesame seeds (1 tspn)
           6. Salt to taste
           7. Turmeric powder (1 small tspn)
           8. Garlic cloves (4-5 no)
           9. Green chillies (3-4 no)
          10. Wheat flour (2 cups)
          11. Lemon juice (1-2 no) 
          12. Water


  • Preparation & Cooking:
          1. First you will have to make pudina chutney.
          2. Wash clean the mint leaves,chop & put it in a grinder.
          3. Add chopped green chillies & garlic cloves,salt to taste. Also add
              the lemon juice.
          4. Grind all these ingredients together & make paste like chutney. Add water 
               only if required.
          5. Take out the chutney in a bowl,add turmeric & red chilly powder.
          6. Add sesame & cumin seeds,add slight less salt as the chutney already has
              some amount of salt.
          7. Add wheat flour according o the requirement & knead a dough.
          8. Take a small portion of the dough & roll to make roti o paratha.
          9. Place the paratha on a heated pan,add some oil over the top & onto the sides
              of the paratha.
         10. Flip & cook from other side. Cook properly from both the sides.
         11. Serve hot with sauce or ketchup.
         12. If you want you can add a little bit of garam masala to the paratha mixture.



  • Serves: Two-Three.










 

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Tamatar Rasam/Tomato Rasam



  • How to make Tamatar Rasam:






  • Ingredients:
          1. Tomatoes (3-4 no)
          2. Oil (1 tblspn)
          3. Mustard seeds
          4. Cumin seeds
          5. Salt to taste
          6. Rasam Powder
             -whole black peppers
             -Tur/Tuvar dal
             -cumin seeds
             -coriander seeds
          7. Red chilli powder (1-2 tspn)
          8. Coriander leaves to garnish
          9. Curry leaves
         10. Water 
         11. Garlic cloves (2-3 no chopped-optional)



  • Preparation & Cooking:
          1.For making rasam powder the four ingredietns are mentioned above.
          2. You can make this rasam powder & store for 2 months in air tight container.
          3. Take about 1 small bowl of whole black peppers & all other three ingredients
              take half of small bowl.
          4. Roast these ingredients on a ho pan for 2-5 mins without adding oil.
          5. Let it cool & grind them to make a powder. Store it well.
          6. Boil the tomatoes in water for 10 mins.
          7. Let the tomatoes cool down & grind them to make puree,no lumps.
          8. Heat oil in a kadhai,add garlic,curry leaves,mustard & cumin seeds.
          9. Add red chilli powder & rasam powder,saute for 2-3 mins.
         10. Add the tomato puree,add 1 cup of water & salt to taste.
         11. Give it a boil for 5-8 mins on medium flame. The rasam is ready.
         12. Garnish with coriander leaves & serve hot with idli.



  • Serves: Two-Three.









              Make this recipe & let us know how you liked it. Keep liking & commenting!!!!





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Oats Upma


  • How to make oats upma:
 





  • Ingredients:
          1. Oats (2 small bowl)
          2. Capsicum/ShimMirchi (1 no small)
          3. Carrot (1 no )
          4. Green Peas (about a handful)
          5. Onion (1 no medium)
          6. Tomato (1 no)
          7. Green chilly (2-3 no)
          8. Mustard seeds
          9. Cumin seeds
         10. Turmeric powder 
         11. Salt to taste
         12. Oil (1 tblspn)


  • Preparation & Cooking:
          1. Roast the oats in a pan for 5-10 mins & remove from heat.
          2. Add oil,add 1 small tspn of mustard & cumin seeds.
          3. Wash & cut all the veggies,first add the green peas,onion & green chilly.
               Saute for 5 mins.
          4. Add the carrot,capsicum, & tomato. Cook for 5-10 mins.
          5. Add turmeric powder & salt to taste.
          6. Now add the roasted oats. Mix well with all the ingredients.
          7. If the upma seems dry,sprinkle some water. Cook on medium flame for
              5-8 mins.
          8. You can garnish with coriander leaves.
          9. Add some lemon juice & enjoy your healthy breakfast.


  • Serves: Two-Three.

 





                         Do try this recipe & let us know how it worked out!!!Have a nice day.....
           



 

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Idli Express: Upavasachi Idli/Bhagar Idli


  • How to make Bhagar/Samo Rice Idli:
           While fasting or upvas bhagar/samo rice khichdi is also eaten. Sabudana or Sago
           khichdi is preferred. Sometimes, bhagar is also made. During fast rather than just
           having khichdi you can make idli & have with groundnut/shengdanan chutney.
           Baking soda is also used in this recipe,you can check if baking soda is allowed
           or not during the fasting time & according you can make this idli.



 
 
 
  • Ingredients:
          1. Samo rice/Bhagar (2 small bowl)
          2. Oil
          3. Baking soda (1 small tspn)
          4. Curd/Dahi (about 100 gm)
          5. Salt to taste
          6. Water



  • Preparation & Cooking:
          1. Wash clean the samo rice, add the curd,soda & salt according to taste.
          2. Add water to have a idli like consistency not pouring down through the idli
              mould pores.Keep the batter aside for 10-15 mins.
         3. Grease the idli moulds with oil.
         4. Put the batter over the idli mould plates.
         5. Add about one glass of water in the idli steamer.Place the idli mould plate & cover.
         6. Cook the idli on medium flame for 15-20 mins.
         7. Let the steamer cool to room temperature. Take out the idlis.
         8. Serve the idli with groundnut or coconut chutney.
         


  • Makes: 12




  •   Notes:
           1. If baking soda cannot be consumed during fast,add only curd & keep the batter
               aside for 20-25 mins.  
           2. If some idlis are left try making its idli fry & let us know how it worked.
               All the best & Thank You!!!!!!!!!
 

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Idli Express: Oats Rava Idli


  • How to make oats rava idli:





  • Ingredients:
          1. Oats (1 small bowl)
          2. Rava (roasted 1 small bowl)
          3. Green peas/Matar
          4. Carrot pieces/Gajar
          5. Mustard seeds
          6. Cumin seeds
          7. Curd/Dahi
          8. Salt to taste
          9. Baking soda
         10. Water
         11. Oil


  • Preparation & Cooking:
          1. Take the roasted rava & oats add curd & water.
          2. Add water less in order to get a proper batter consistency such that it
              does not pour down through the idli mould pores.
          3. Add about half tspn of baking soda,salt to taste & mix all the ingredients
              together.
         4. Keep the batter aside for 10-15 mins.
         5. Take very slight about 1-2 tspn of oil for tempering.
         6. Add mustard & cumin seeds to the heated oil. Also add some carrot pieces
             & green peas.
         7. Pour this tempering over the batter.
         8. Grease the idli mould with oil. Add about 1 glass full of water to the idli
              steamer.
         9. Put the batter over the greased idli mould plate. Place it in the steamer.
        10. Cook on medium flame for 15-20 mins. Let the steamer cool to room
              temperature.
        11. Take out the idlis,serve with sambar & chutney.


  • Makes: 8-12.








                             This recipe is instant & easy to make. Keep liking,commenting!!!!

 

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Idli Express: Broken Wheat/Daliya Idli


  •  How to make broken wheat/daliya idli with restaurant style sambar:
           
          Hi everyone, how are you all doing? I am Prachi here. This recipe was pending 
          from quite a time. I wanted to make restaurant style sambar. It's quite watery
          with pieces of onion,tomatoes & some veggies. I always wondered where is 
          the dal. So, I thought of grinding the soaked dal & making sambar. It turned 
          out to be good. I hope you will try & like this recipe. Here we go!!!!!!!!!!!!!!!!
 
 
 
 
 
 
 
 
  •  Ingredients:
           1. Broken Wheat/Daliya/Suji (2 small bowl)
           2. Dahi/Curd (about 100 gm)
           3. Baking Soda (1 small tspn)
           4. Salt to taste
           5. Gajar/Carrot pieces
           6. Green peas/Matar
           7. Oil
           8. Tuvar/Tur dal/Pigeon peas (1 small bowl soaked)
           9. Onion (1 no )
          10. Tomato (1 no)
          11. Mustard seeds (1 tspn)
          12. Cumin seeds (1 tspn)
          13. Turmeric powder
          14. Red chilli powder (2 tspn)
          15. Ready-made Sambar powder (2-3 tspn)
          16. Water
          17. Curry leaves
          18. Coriander leaves
          19. Tamarind water (of 1-2 tamarinds)
          20. Asafoetida/Hing powder (1 smal tspn)



  • Preparation & Cooking:
          1. Wash & soak the tuvar dal in water for 30 mins.
          2. Side by side start the preparation for idli batter till the dal soaks.
          3. Take the daliya,add the curd,baking soda & salt. Mix well all the 
              ingredients.
          4. Add less than a cup of water and make batter to less thin consistency.
          5. Keep this batter aside for 10-15 mins. Soak the 1-2 tamarinds in water.
          6. Grind the tuvar dal to slight coarse.
          7. Heat 1 tblspn of oil in a kadhai. Add mustard,cumin seeds & curry leaves.
          8. Add asafoetida/hing powder. Cut the onion & tomatoes in pieces & add.
          9. Do not cook the onion & tomatoes too much,add turmeric & red chilli
              powder.
         10. Add salt to taste & cook for 2-3 mins.
         11. Add the grounded dal & mix well all the ingredients.
         12. Add 1-2 cups of water,according to the consistency you want to have.
         13. Add the sambar powder,crush the tamarind in the water to take out all its
               pulp,strain the tamarind water direct into the sambar.
         14. Cook all sambar for 10 mins on medium flame. Garnish with coriander leaves.
         15. Now for idli,add about one glass of water to the idli steamer.
         16. Grease the idli mould plates with oil & place the batter,add some carrot pieces
               & green peas.
         17. Place in the idli steamer,keep it on medium flame. Cook for 15-20 mins.
         18. Once the steamer cools to room temperature,take out the idli.
         19. Serve the steamed daliys idli with hot sambar & enjoy your morning breakfast
                with your family members,friends. 
         20. If you want you can add some vegetables to the sambar.


  • Makes: 12 idlis.



          

         











  • Notes:
         1. While making sambar you can also add dry red chillies or green chilly also.
         2. You can add sambar powder more which gives it all the typical aroma &
              taste.
         3. For the daliya idli add less water so that the daliya is able to bind & does not
             pour down through the idli mould's small pores.
         4. This serves two-three people. Do try the recipe & let us know how it tasted.
              Please do subscribe.

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Idli Express: Instant Rava Idli


  • How to make instant rava idli:





  • Ingredients:
          1. Rava/Semolina (fine quality 2 small bowl)
          2. Salt to taste
          3. Baking soda (less or one small tspn)
          4. Green peas/Matar
          5. Oil
          6. Curd/Dahi (4-5 spoons/less than 100 gms)
          7. Water


  • Preparation & Cooking:
          1. Roast the rava/semolina in a pan till it is slight brown in color. Remove
              from the heat.
          2. Let the rava col to room temperature. Add salt,curd & soda.
          3. Add water about half a cup & mix all the ingredients.
          4. Add more water if required to get batter of not too thick or thin consistency.
          5. Keep the batter aside for 10 mins.
          6. Add two glasses of water to the idli steamer.
          7. Grease the idli mould plate with oil. Place the batter on each of the mould.
          8. In some of the idli mould add green peas.
          9. Place the idli mould plates,cover the steamer & place on medium flame.
         10. Cook the idli for 15-2 mins & switch off the flame.
         11. Let the idli steamer cool to room temperature. Take out the idli with help of
               blunt side of the knife.
         12. Serve the hot steamed idli with sambar.


  • Serves: Two-Three.





                           Make this instant soft rava idli & tell us how you liked it!!!!!!!!!!!!!!!!!!!

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Medu Wada/Wada Sambar


  • How to make Medu Wada:





  • Ingredients:
          1. Urad Dal/Split black gram(without skin)
          2. Salt to taste
          3.Baking Soda/Eno salt
          4. Cumin seeds (1 tspn)
          5. Water
          6. Fresh coconut pieces (1 small bowl)



  • Preparation & Cooking:
          1. Take 2 small bowl of urad dal. Wash clean & soak in water overnight.
          2. Then next,drain the water out completely.
          3. Grind the urad dal,while grinding do not add water,grind fine. Just sprinkle
              some water or add very bit of water for the ease of grinding.
          4. Take out the grounded fine urad dal,add salt,cumin seeds.
          5. Add the coconut pieces,as much you want.This is optional.
          6. Add a small tspn or less of baking soda to the mixture. Mix well all the
              ingredients.
          7. Heat oil for deep frying the wadas.
          8. Coat the fingers of both the hands with normal oil.
          9. Take a medium size portion of the wada batter,press slightly between the
               fingers & make a small hole in between.
         10. Slowly release the wada in the oil. Let it fry from one side.
         11. Slowly take it out & flip the side. Cook & fry till it is golden-brownish in
               color on medium flame.
         12. Repeat the step & make more medu wadas.
         13. Serve with hot sambar & groundnut chutney.
         14. Enjoy this crisp medu wada breakfast with your family members,friends.



  • Serves: Three-Four.








           Please do subscribe. Keep liking,commenting. Thank you everyone for liking
           our recipes.
           






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Paneer Kaju Gravy


  • How to make paneer with kaju gravy:






  • Ingredients:
          1. Paneer/Indian Cottage Cheese (200 gm)
          2. Oil (1-2 tblspn)
          3. Garlic-ginger paste (1 tspn)
          4. Onion (1 no medium )
          5. Green chillies (2 no )
          6. Turmeric powder (1 tspn)
          7. Red chilli powder (1 tspn)
          8. Salt to taste
          9. Kaju/Cashew-nuts (1 small bowl)
         10. Water
         11. Coriander leaves to garnish
         12. Garam masala (1 tspn)
         13. Mustard seeds (1 small tspn)
         14. Cumin seeds (1 small tspn)


  • Preparation & Cooking:
          1. Take about a cup of water in a steel container,boil it & turn off the
               flame.
          2. Add the kaju/cashew-nuts in the hot water & keep it in water for 10 mins.
          3. Grind the onion & green chilly together & keep aside.
          4. Grind the cashew-nuts to make a paste for gravy.
          5. Heat the oil in a kadhai/pan, add paneer cubes. Shallow fry till it is golden
              or brownish in color. Keep aside on a tissue paper.
          6. To the same pan with heated oil,add the mustard & cumin seeds.
          7. After the seeds splutter, add the onion-green chilli paste & cook for 2 min.
          8. Add the garlic-ginger paste & saute for some time.
          9. Add all the spices & mix well all the ingredients. Cook for 2-3 min.
         10. Now add the cashew-nut paste,salt & mix well.
         11. Add some water,give it a boil. The gravy is ready.
         12. Add the paneer cubes,cook for 5 mins on medium flame.
         13. Garnish with coriander leaves.
         14. Serve with chapati or tandoori roti.


  • Serves: Two-Three. 







  • Notes:
         1. Shallow frying the paneer cubes is optional.
         2. You can add less or more water in order to get the gravy consistency you like.
      

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