EGG FRIED RICE

INGREDIENTS:

Cooked rice : 2 cups

Onions : 2 sliced

Tomato : 1 chopped fine

Green chillies : 5 chopped

Eggs : 5

Oil : 2 tbspoons

Chilli powder : 1/2 tspoon

Coriander powder : 1/2 tspoon

Salt : as required

METHOD :

• Heat oil in a pan, add green chillies, fry for a while, then add onions, let them fry on medium heat until light golden brown appears: then add finely chopped tomato pieces & mix well. Cook for 2-3 min until they become soft.

• Now add eggs; chilli powder; coriander powder; garam masala & mix well until the eggs form into pieces.

• Then add the cooked rice & mix well.
• Check the taste of salt & add if needed & mix it.
• Now, garnish with coriander & it is ready to serve.

Aloo 65

Aloo 65

INGREDIENTS:

Potatoes : 5

Ginger-garlic paste : 1tspoon

Chilli sauce : 1tspoon

Soya sauce/lime juice : 1tspoon

Corn flour : 2tbspoons

Chilli powder : 1/2tspoon

Salt :  as required

Color (orange red) : pinch (optional)

cashews : few pieces(roasted)

curry leaves : few

METHOD :

• Wash the potatoes and place in a bowl.

• Add 1/2 glass of water in a pressure cooker (steel/aluminium) and place the bowl with potatoes. After 1 whistle low the flame & wait for 1 whistle.

• Take out potatoes - peel off the skin and slice them into desired sizes; Add ginger garlic paste; chili sauce; soya sauce; corn flour; chili powder; salt to this & mix well. Keep it aside for atleast 1hr; Observe a thin layer to be formed on each piece.

• Deep fry till golden brown appears.
• Garnish with roasted cashews & curry leaves.

PUDINA (MINT SOUP)

INGREDIENTS:

Pudina leaves : 1/2cup (cleaned&washed)

Potato : 1 (grated) 1/4cup

Pepper powder : 1/2 tspoon

Water : 250ml

Butter/ghee : 1/2tspoon

Garlic : 6 (finely chopped)

Salt : as required

METHOD:

• Heat butter in a bowl, add garlic pieces & fry till the rawness disappears.

• Now add water, grated potato, pepper powder and keep in a low flame

• When it is about to boil; add pudina leaves & salt.

• Cook for 10min in low flame until the flavour of the pudina adds to the soup

CHILLI MUSHROOM

                                                  CHILLI MUSHROOM

 

INGREDIENTS:

Button mushrooms: 200g
Capsicum: 2
Onion: 1
Ginger: 1 inch
Garlic: 6 pieces
Oil: 2tablespoons
Chilli powder: 1tspoon
Soya sauce: 2tspoon(as required)
Corn flour: 2tbspoons
Water : 1/2 cup
Salt : as required


METHOD:

• Mix cornflour in 1/4 cup of water- keep it aside.
• Chop mushrooms, remove the seeds from the capsicum& make into pieces.
• Make a paste with onions, garlic & ginger.

• Heat 2 tbspoons of oil, add the onion paste & saute until rawness disappears.

• Now add 1/2 cup water, chilli powder, keep it in a low flame & saute for 2-3 min.

• Add capsicum, mushroom pieces, salt & saute in a low flame until the pieces becomes soft.

• Then add soya sauce and mix well.
• Now add the cornflour paste to it and saute for 2min.

YUMMY CURRY IS READY TO EAT.........

MAKING OF AN IDLI WITHOUT IDLISTAND IN PRESSURE COOKER

INGREDIENTS:

Urad dal (minapappu) : 1 cup

Idli rawa : 2.5 cup
Fenugreek seeds : 1/8 tspoon
Salt : as required (approx. 1 tspoon)

Prepare the idly batter as per our other post plain idly

• In a pressure cooker(steel/aluminium);add 1/2 glass of water & keep a stand as shown in the figure.

• Take a bowl ; grease with oil, fill half of the portion with the batter,keep it on stand and close the lid without weight.

• When you observe steam coming from the cooker; reduce the flame,&cook for 5 min.(the time depends upon the thickness of the batter).
• Now open the lid, touch with finger& observe that the batter does not stick & confirm by inserting a tooth pick that it comes out clean.

• Then divide the idli with a spatula and take out along the groove.
• idli is ready for you.....

NOTE:

Water should be enough only for developing steam; better dont add more water.)

PLAIN IDLI

Idli with tomato and coriander chutneys

INGREDIENTS:

Urad dal (minapappu) : 1 cup

Idli rawa : 2.5 cup
Fenugreek seeds : 1/8 tspoon
Salt : as required (approx. 1 tspoon)

METHOD:

1. Wash urad dal, add fenugreek seeds and soak for 4-5hrs.
2. Wash idli rawa and soak for 4-5hrs.
3. Grind urad dal in wet grinder for atleast 1/2 hr by adding water in the middle until it becomes soft/fluffy. Then transfer to another vessel.
4. Now squeeze extra water in the idli rawa and add to the batter, mix well, adjust the consistency with water, it should not be thick or watery, thick batter turns idlis to hard & thin to flat, it should fall haltingly.
5. Leave it for whole night (or) 8-10 hrs for fermentation, it mainly depends upon climate, in winter it needs more time, the volume of batter will be doubled after fermentation.
6. Now add salt, and grease the moulds with oil, and fill 75% of it with batter & cook for 10-15 min. check by inserting a tooth pick and it comes out clean.
7. Take out the stand from the vessel, let it be for 2min, then carefully take out with a small spatula (hastam), dip the spatula in water while taking and transfer to a hot box and serve with a chutney of your choice.

NOTE:

    Softness of the idli depends upon the batter consistency and fermentation process.

BottleGourd Dal

                                                  BOTTLEGOURD DAL

INGREDIENTS:

Toor dal : 50g
Bottle gourd pieces : 1cup
salt : as required
turmeric : 1/4 tspoon

FOR SEASONING :
Mustard seeds : 1/2 tspoon
Cumin : 1/2 tspoon
Oil : 2 tbspoons
Green chilies : 2
Red chilies : 1
Garlic : 8 pieces (optional)
Curry leaf : little

METHOD : 

STEP 1:

• Peel the skin of the bottlegourd, remove the fluffy portion also. Cut into pieces & transfer to a bowl, add 1/4tspoon salt and little water to it.
• Take toor dal in a bowl, wash it & add required quantity of water.
• Place the two bowls in a pressure cooker, keep in high flame. Lower the flame after 1 whistle and cook for 15 min. After this process, keep the two bowls aside.

STEP 2:

• Heat oil in a pan, add chilies, mustard, cumin, garlic, curry leaves; saute for some time until mustard seeds splutter.
• Now add the boiled bottled gourd pieces, 1/4 spoon turmeric; saute for 2-3min.
• Add the cooked dal, required salt, cook for 2-3 min in low flame.
• Delicious bottlegourd dal is ready to serve.........

Simple Ragi Malt

INGREDIENTS:

Ragi flour : 2 tbspoons/ 1 tbspoon (for thin consistency)

Water : 1 glass (250ml)

Jaggery : 1 ice cube size (or) Sugar : 1 tspoon

Salt : as required

METHOD:

1. Mix Ragi flour with 1/4 cup of water in a bowl - keep it aside. (To prevent lumps formation)

     2. Heat 1 glass of water, add jaggery & salt to it.

   3. When it is about to boil, add the mix from step-1 into hot water. Continuous stirring with spatula is required.
   4.  Keep it in low flame & cook for 1-2 mins.

If you don't prefer sweet taste, try these:

Ragi malt with lemon/ buttermilk:

Procedure is same as described earlier. Instead of jaggery, add lemon/ buttermilk and salt just before serving. (Caution: Needs to be added only before serving, otherwise it doesn't taste good)

Ragi malt with milk:

1. Prepare a mix same as step-1.
2. Heat 1/2 glass of water, add 1/2 glass of milk & salt to it.
3. Repeat step 3 & 4.

Radish Curry

RADISH CURRY

INGREDIENTS:

Radish : 2
Carrot   : 2(small)
Tomato : 1
Onions  : 2
Chili Powder : 1/2tspoon
Coriander powder : 1/4tspoon(or)
Chili & Coriander mix : 3/4tspoon
salt : as required

FOR SEASONING:

Oil : 2tbspoons
Mustard seeds : 1/2 tea spoons
Red chilies : 1 (cut into pieces)
Curry leaf : little

Chop all of the ingredients into small pieces.
Carrot pieces should be less than radish

METHOD:

•  Heat oil in a pan, add chilies, mustard, curry leaf, saute for sometime until mustard seeds splutter.

• Now add onions, when it is changing to light brown colour add tomato pieces& saute until it becomes soft

•  Add radish, carrot, salt, turmeric, coriander powder, chili powder and saute until the pieces becomes soft.Sprinkle water while cooking otherwise it gets burnt.

                   You can cook in a pressure cooker by sprinkling some water in the curry,& keep for 1 whistle in a low flame.

Yummy radish curry is ready to eat........
                  

Beetroot-Carrot Juice

INGREDIENTS:

Beet root-1(small)

Carrot-1

Tomato-1

Curry leaf-1cup

Salt-1/4 tsp

METHOD OF PREPARATION:

JUICER

• Juice all the Ingredients
• Add salt and mix it well
• Now pour this juice in a glass and serve it.

MIXER/BLENDER

• Blend all the Ingredients using 1cup of water till smooth.
• To this mixture add another 1/2 cup of water
• Strain the juice using a strainer or a muslin cloth.
• Add the salt and mix well.
• Now serve the juice in a glass.

Tasty Beetroot Curry

Ingredients:

Beetroot: 2 (medium)
Garlic: 10 pieces
Red chilies: 3 (cut into small pieces)
Urad dal: 1 spoon
Mustard seeds: 1/2 spoon
Curry leaf: little
Salt: as required
Turmeric: 1/4 spoon

Preparation method:

1. Add 2 spoons of oil in a pan. After it is heated, add urad dal. Saute for a while until it turns into light brown.
2. Now add chilies, mustard, curry leaf and saute for a few mins until mustard seeds splutter.
3. Add garlic pieces and saute till it appears brown color.
4. Now add grated beetroot, salt, turmeric. Keep in low flame for 5-10 mins until it becomes soft.

Now the delicious and healthy beetroot curry is ready to serve.

Nutritional value:

Beetroots are rich source of fiber, iron, minerals like potassium, sodium etc. Reduces blood pressure and risk of heart attacks. More can be found here.

Making it part of your regular diet leads to a healthy life.