Healthy Carrot Butter Milk

Ingredients:

1 Carrot
1  to 2 cups Butter Milk
Salt to taste.
Finely chopped  corriader - 1 tea spoon

Procedure:
Grind the carrot into puree and mix it with Butter Milk and   Pinch of salt and chopped coriander.

Very delitious and also very healthy  .

Ragi(Finger Millet) Porridge

Ragi (finger millet) powder – 4 tbsp
Jaggery – 4 tbsp
Water – 2 cups
Milk – 1/2 cup (optional)
Boil the jaggery in water and strain out any impurities. Mix the ragi powder with some cool water to ensure there are no lumps. Boil the jaggery water (and milk) and then add the ragi water. Let it simmer till porridge starts to thicken. Add milk or water to get the required consistency.

Ragi (FINGER MILLET) dosa – Instant

Ragi flour – 2 cups
Buttermilk – 1/2 – 1 cup
Jeera – 1 tb sp
Chopped green chillies
Water
Salt to taste
Mix the above ingredients till you have a rava dosa kind of pouring consistency. Leave aside for 1/2 hour to an hour. Pour out dosas, they might not be as easy to flip as regular dosas. A couple of attempts and you get the hang of it.

Ragi roti for lazy ‘uns

For folks who don’t want to work on a non-glutinous dough (the dough is not elastic), mix ragi flour and whole wheat flour to make rotis.
I have tried 1/2 ragi, 1/2 whole wheat and 1/3 ragi, 2/3 whole wheat. Rotis in both cases come out quite well.
Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis. Done.

Ragi Aloo Paratha

Ragi flour – 2 cups
Rice flour – 2 tbsp
Potatoes, boiled and mashed – 3 medium
Green chillies – chopped fine, per taste
Coriander leaves – chopped fine
Salt and red chili powder per taste
Mix the ragi flour, rice flour & boiled and mashed potatoes. Add salt and chopped green chili, red chili powder and chopped coriander leaves. Knead the flour and you have the paratha dough ready.

Orange Cake – Ragi and Atta

This is an intensely orange, refreshing cake. And vegan too.
Whole wheat flour – 1 cup
Ragi flour – 1/2 cup
Jaggery powder or sugar – 3/4 cup
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Fresh squeezed orange juice (with pulp, no problem) – 1 cup
Sunflower oil – 1/3 cup
2 tbsp grated orange peel/zest. Make sure to remove the bitter pith before chopping the orange peel into fine slices.

1. Grease a cake pan. Heat oven to 180C.
2. Stir together the flours, jaggery/sugar, baking soda and baking powder until well mixed.

3. Add the oil and orange zest.
4. Then pour in the orange juice.
5. Stir just enough to combine the ingredients without beating – don’t
overstir – and immediately pour into the prepared baking pan.
6. Bake for 40-45 minutes or till the cake tests done.

Ragi Buttermilk drink

Ragi flour- 1 tbsp
Water – 1 cup
Buttermilk – 1/2 cup or as desired
Salt to taste
Bring the water to a boil. Mix the ragi flour in some cool water and add this to the boiling water. Stir well to ensure there are no lumps. Simmer till the mixture thickens. Let it cool down completely. Add salt and buttermilk. Mix thoroughly and enjoy a refreshing drink, especially on a hot day

Ragi Dosa (with Urad Dal)

Urad dal, whole or otherwise – 1 cup
Methi Seeds – 1 tsp
Ragi flour – 2 cups
Salt to taste
Soak the urad dal and methi seeds in water for 8 hrs. Grind, add salt and let ferment overnight or till the batter starts to ferment. Add 2 cups of ragi flour and water for the required consistency. Your dosa batter is ready.

Preparation:
Just heat the pan and grease with oil and make dosa's( I already explained in my DOSA recipe how to make dosa)

Mixed Grain Khichdi

You can prepare this mixture and keep it ready to make khichdi.
Sama – 1 cup
Korra – 1 cup
Broken Ragi / Ragi Rava – 1 cup
Broken Jowar / Jowar Rava- 1 cup
Broken Bajra / Bajra Rava – 1 cup
Varagu – 1 cup
Broken wheat – 1 cup
Rice – 1 cup
Split green mung – 3 cups
Ajwain – 3 tsps or per taste
Sesame Seeds / Til – 4 tsps or as desired
Salt to taste

It is as delicious as it is attractive!
Khichdi:
Multi Grain mix – 1 cup
Water – 3 cups
salt to taste
chopped onions (optional)
Cook the multi grain mix in water. If using onions, saute them and then add the cooked mixture and serve with chutney or buttermilk.

FRENCH BEANS AND TOMOTO CURRY

Ingredients :

French Beans- 1/4 kg
Onions- 1 medium(Cut into small pieces)
Curry Leaves- 4
Tomotoes- 2 medium( Cut into small pieces)
Green chilli- 3 (Finely chopped)
Coriander- 1 table spoon finely chopped
Curry powder- 1 tea spoon
Salt to taste
Oil- 10 ml
Fresh coconut grated - 1 Table spoon

Procedure :

Cut french beans in long cut.(This is very important as the whole taste depends on this style of cutting).

Put the frying pan on stove and put oil in it. Once oil heats up add onions and curry leaves and  green chilli
to it. Fry for 2 mins.
Now add french beans and add salt. Fry it approximately for 9 mins on medium.
Now add tomtoes and curry powder to french beans.
Once tomotoes get tender mix them in the curry well and add chopped coriander leaves and also fresh grated coconut.
Mix well.

Serve hot with chapati/Roti.

TOMOTO DAAL

Ingredients:

Toor Daal- 1 Cup
Garlic cloves- 5
Tomotoes- 2 medium
Curry Leaves- 5
Mustard seeds+Urid daal Mix+ Cumin seeds - 1/2 tea spoon
Tumeric- a pinch
Salt To Taste
Chilli Powder- 1/2 Tea spoon
Oil- 1/2 tea spoon

Procedure :

Put the toor daal in a pressure cooker and add 2 glasses of water  and garlic cloves and tumeric  and boil it throughly until daal is completely tender.
Take the pressure out and mix with a spatula very well.

In a frying pan  put oil and add the mixture seeds mentioned above. when mustard seeds starts splatttering add curry leaves and green chillies.
Cut tomotoes into small pieces and add to the frying pan . Add the salt  and chilli powder and mix well. Fry tomotoes until pieces becomes tender add . Now add the boiled daal to frying pan and mix well.

add a 1/2 cup of water to daal and boil it for 3 to 4 mins.

All done. Switch off the stove.

Tastes excellent with white rice added  with cow ghee.

Lemon- Daal

Ingredients :

Toor daal- 1 cup
Lemon- 1 small
Curry leaves - 5
dried cred chillies- 3
red chilli powder- 1 tea spoon
cumin+ mustard seeds+ urid daal-- 1 tea spoon
oil - 5ml
salt to taste
Coriander leaves - 1 table spoon finely chopped.

Procedure :

Boil toor daal in cooker. Let it boil softly. take out pressure cooker and mix the daal with a spoon and add 2 cups of water so that the daal is like a soup.
Heat the pan and pour oil in it.  once the oil heats up add dried chilli and curry leaves, and mustard cumin and urid daal seeds.
once all they start spaltter add the daal to it. add salt and red chilli powder. Mix well and let it boil.
once it boiled add lemon juice and chopped coriander leaves and switch off the stove.

Serve hot with white rice+ cow ghee. Tastes delitious.

Chicken- Kheema Curry

Ingredients :

Minced Chicken : 1/4 Kg
Onions- 1 big
Garam Masala powder- 1 /2  teaspoon
Green chilli- 4
Curry leaves - 5
Coriander leaves finely chopped- 1 table spoon
Curry paste- 2 teaspoons
Tomotoes- 2 medium
Salt to taste
Oil- 1 table spoon

Procedure:
Heat the pan and put the oil in it. add garam masala powder , onions, green chillies, curry leaves to oil.
fry until onions are golden brown.
Add tommotoes pieces,  coriander leaves and fry more/ add curry paste to pan.
once all the ingredients fried add the minced chicken.

Fry almost 10 to 12 mins mixing continuosly so that all the minced chicken cook tenderly.

Switch off the stove.
Serve hot with Pulav/ white rice. Or with chapati/roti also tastes very good.

Rajma Curry

Ingredients :

Kidney Beans - 1 cup
Tamarind - 1 teaspoon level
Tomotoes- 2 medium
onions- 1 medium
oil - 10 ml
salt to taste
Rasam powder- 1 teaspoon
garam masala  powder - 1/2 teaspoon

Procedure :

Soak Rajma over night. In the morning wash them throughly and  boil them until they are tender. Soak tamarind in a cup of water.

Heat the pan and put some oil and put  garam masala powder and onions on it. Fry until onions are golden brown.
add tomotoes , salt and rasam powder. Fry until tomotoes are tender.
Now add Boiled rajma to pan. Fry for 5 mins .
Squuze the tamarind juice and that water to pan. fry for 4 more minutes and mix well.

If it tastes savor add a tea spoon of sugar to recipe and mix well.
Switch off the stove.
Tastes very good for Dosa's, Chapati/Roti's

DOSA - Indian Pan cake

Ingredients :

Rice 1 Cup
Urid Daal- 1 Cup
Salt to taste.

Procedure:

Soak Rice and Urid daal over night.  Next day put everything into the blender and make it puree.
add enough water to make the mix nice and soft. Add salt to it.

Heat the pan and grease the pan with 1/2 spoon oil.  Put approximately  3 table spoons of puree on the pan and nicely make it spread over the pan.
Flip over once one side done. fry a bit and take out.


Serve hot with Rajma curry. Or Aloo fry.

Sambar -- Soup made out of Daal.

Ingredients :

Toor Daal :  1 Cup
Tamarind-  1/4 cup
Tomotoes - 2 medium
Onions- 1 Medim
Curry Leaves - 4
Green Chillis -  3
Coriander leaves ( Finely chopped) - 1 Table spoon
Mix of Mustard seeds,urid daal,cumin seeds -- 1/2 teaspoon
dried red chillies- 3
Salt to taste
Oil - 5 ml

Procedure :

Boil toor daal with 2 glasses of water in a pressure cooker. After three whistles  switch off the stove.
Cut tomotoes, onions, green chillies into small pieces.
Soak the tamarind with a cup of water for 30 mins.

Heat the pan with oil and put the mixture of mustard seeds,urid daal and cumin seeds. Also add red chillies to pan.

Once mustard seeds finish spluttering add onions, green chillies, curry leaves  to it. fry for two to three minutes until oninos are golden brown. Now add tomotoes to onions and fry for few more minutes until tomotoes are tender.

Squeeze tamarind juice by adding more water and add the tamarind juice to pan. let it boil for 5 mins. Now take out the lid  of pressure cooker and mix the toor daal into boiling tamarind juice and mix well.

Boil for 8 more minutes  and add salt and coriander leaves to pan.

Hot sambar is ready. If it tastes savor more add a pinch of jaggery or 1 teaspoon of sugar  to it and mix well.

Serve hot with Idli's Or  Rice with cow ghee.

PITLA ( Maharashtra Dish)

Ingredients :

Gram Flour- 4 table spoons
Tomotoes- 2 medium
Onions - 2 medium
Curry Leaves- 4
Green Chilli - 4
Coriander leaves finely chopped - 1 table spoon.
Mustard seeds+ Cumin seeds+urid daal : each 1/4 tea spoon
Red Dried Chilli - 3
Salt to taste
Oil to fry  approximately 1 table spoon.

Procedure :

Heat the pan and pour oil into it. Put red dried chillis and Mustard seeds, cumin seeds, urid daal into it.
When everything starts splutter put onions and green chilli  curry leaves to pan and fry for  3 minutes.

Now put chopped tomotoes to pan. fry for 4 mins by adding salt to it.
Add 1 glass of water to gram flour in a bowl and mix it until there are no lumps and set aside..

Now add two glasses of water to pan. When water starts boiling  add the gram flour which was mixed with water earlier . Stir continuosly so that there are no lumps in pan.

after 6 mins of stir add chopped coriander leaves to pan.

Mix well and switch off the stove.

Tastes excellent with chapati/ Roti.

CAULIFLOWER CURRY

Ingredients :

Cauliflower -- 1/4kg
Onion-1 medium
Curry Leaves- 4
Cumin seeds- 1/4 tea spoon
Tomotoes- 2 small
Yougurt- 1 Table spoon
Curry Paste- 1 tea spoon
Oil : 3 tea spoons
Salt to taste-
Coriander leaves ( finely chopped) - 1 table spoon
Fesh Green peas - 2 table spoons

Procedure :

Chop Cauli flower in  medium pieces. Chop onions and tomotoes and set aside.
Heat pan and pour oil in it. when oil heats up put cumin seeds and curry leaves in it. Add onions into it.
Fry until oninos are golden brown.

Add fresh green peas to the pan and fry . Then add cauliflower pieces to pan along with salt.
Fry for 5 mins until salt mixes into all pieces. Now add Curry paste. Fry almost 8 mins on medium flame until cauli flower pieces are tender.
Now add tomotoes and yogurt to cauliflower curry and mix well. let the tomotoes fully cooked with cauli flower.

Once done add coriander leaves to cauliflower  curry.

Serve hot with chapati/roti/ white rice with cow ghee.

EGG PLANT(BRINJAL) AND POTATO CURRY

Ingredients :

Egg plant (Brinjal) - 1/4 kg
Potato medium size - 2
Onion(Medium)- 1
Curry Leaves - 5
Ready made Curry Paste- 2 tea spoons
Garlic - 3 cloves
Green Chilli- 2
Tomotoes small- 2
Oil - 2 tea spoons
Salt to taste.

Procedure :

Cut Egg Plant and potatoes in to small pieces.Put them in the bowl of water and wash throughly.

Cut Onions and garlic and green chilli and tomotoes . Set aside all these.
Heat the pan and put the oil on it. Once oil heats up put curry leaves, green chilli and garlic and onions in it.
Fry until onions are golden brown.
Now add potatoes and egg plant to the pan. Mix well and fry throughly. Add salt so that little water comes out of egg plant.Let the curry fry within that water only.

Add curry paste and mix throughly. Fry around 10 mins on the medium flame by continuosly mixing the curry.
Add tomotoes to the curry and put the stove flame to low. cover the pan with a lid.
after 5 mins open the lid .By that time tomotoes fully cooked. Mix the whole curry once again and switch off the stove.

Serve hot with chapati/ Roti. Tastes delitious.

MASALA DAAL VADA

Ingredients :

Chana Daal: 1/4 kg
Moon Daal: 1/4 Kg
Onion red : 1 Big
Dry Chilli's Red : 4
Curry Leaves: 10
Coriander Finely chopped : 1 Table spoon
Potato : 1 small
Salt to taste
Oil to fry

Procedure :

Soak  Chana Daal and Moong Daal alomg with Red dried chilli over night.

Wash throughly daals and keep 1 table spoon of  each daal aside. Put the remaining daals in the blender
and blend until it is puree.

mesh the soaked red chilli with hand and mix  it to puree.

Cut the oninons, potatoes ,curry leaves into small pieces and mix them to the above puree.

add salt to the above mixture and also the 2 table spoons of  soaked daals  that we set aside at the beginning to the puree.

mix well .  heat  the pan with sufficient oil.
Once the oil heat up put the flame to medium. With a  small spoon pick up the puree and put it in oil.
deep fry until golden brown.

serve hot with tomoto ketup.
it is just a snack.

IDLI also known as RICE CAKES

Ingredients :

Urid Daal- 2 cups
Idli Rava- 2 Cups
Salt to  taste
Oil - accordingly

Note : Please ask for Urid Daal and Idli Rava in any indian stores if you are not aware of.

Procedure :

Soak urid daal over night. Take out all water and wash them with clean water . Drain all water from daal.
Put urid daal in the blender add two cups of water and blend it into puree. Take it into a bowl.

Add two cups of Idli Rava to Urid daal puree and mix it very well. add 1 more cup of water so that the mixture is not too thick.
Add salt to this mixture so as 15 ml of oil. Set aside the whol;e mixture for 10 mins.

Take Idli cooker  and with a spoon fill all the cups of idli stand. Put it in high flame for  exactly 10 mins.
make sure you put correct amount of water in idli cooker according to cooker instructions.

After 10 mins switch off the cooker and let the idli's stay in cooker until cooker is cool down.

Take the idli's out of cooker and put  them ina bowl.

Serve hot with Coconut chutney or Tomoto chutney or Sambar.

for details about these chutneys please search my blog. If you don't find email/message me through comment section .

GOAT MEAT AND BEANS CURRY

Ingredients :

Goat Meat--- 1/2 Kg
French Beans- 1/4 Kg
Onion Red- 1 Big Size
Garam Masala- 1 Tea spoon
Curry Powder/Curry paste -  3 Tea spoons
Oil- 15 Ml
Salt to taste
Coriander(Finely chopped)- 1 Table spoon
Tomotoes - 2 Medium
Note : Curry powder/ Curry paste or Garam masala powder are available from any indian stores.


Procedure :

Chop the Goat meat  into fine small cubes and wash throughly.
Cut the French beans so as Oninons into small pieces.
Heat the pan on the stove with oil. When oil heats up put garam masala powder and also onions together.
Fry until golden brown( don't let them burnt).
Now add Goat meat and fry very well approximately for 8 minutes on medium to High flame.
Now add French beans to the goat meat and stir very well. Add salt to this and mix well.
Once everything  is fried well add curry masala. Mix with spatula. Add chopped tomotoes and mix the curry all along.
Goat meat cannot become tender on the fry pan. So please put the entire curry in a pressure cooker and add 2 glasses of water.. Mix well and put the pressure cooker on the  stove  . Let the cooker whistle about 4 to 5 whistles.
ADD FRESHLY  CHOPPED CORIANDER LEAVES TO THE CURRY.
Switch off the stove . Let the cooker cool down.
Put the curry back on to frying pan. And stir along until little water evoporates.Switch off stove after that..

Serve hot with pulav/white rice/chapati/roti.

SPINACH AND CHICKPEAS CURRY

Ingredients :

Spinach - 1/2 kg ( or you can use 5 bunches )
Onion- 1 red onion
Tamarind - 15grams soaked in a cup of water
Chickpeas- 2 table spoons (pre soaked and boiled)
Curry leaves - 5
Oil - 10 ml
Salt to taste.
Tomotoes- 2 small
Curry powder- 1 Tea spoon
Jaggery - 1 tea spoon

Procedure :

Wash the spinach and chop nicely.
Cut onion , tomotoes into small pieces.

Put oil in the frying pan and put  pre boiled chickpeas, onions, curry leaves,tomotoes ,  together and fry for 3 minutes.Add salt and curry powder to the above mix fry for 2 more minutes.
Then add spinch and fry for amost 10 minutes.

Squeeze the tamarind juice and add to spinach and mix well . Fry for 5 more minutes.

Add 1 tea spoon of jaggery so that savor will go off.

Switch off the stove.

Serve hot with Hot Rice/ Chappati/Roti

BITTER GOURD FRIED CURRY

Ingredients :
Bitter Gourd  -- 1/2 Kg
Onions - 1/4 kg
Green chilli- 5
Coriander - 2 table spoons
Curry Leaves - 5
Cumin Seeds- Half  Tea Spoon
Curry Powder - 1 Tea spoon
Oil- 2 table spoons


Procedure :

Peel the bitter gourd and cut them in round circles. Put some salt to the cut pieces and set aside for 5 minutes.
Squeeze the cut pieces of bitter gourd with two hands so that all bitterness will go away.
Cut the onions into small pieces and set aside.

Now fry the pan with  with oil. Put the bitter gourd pieces in oil and fry them until they are golden brown color.
Switch off the pan and take out the bittergourd pieces in a bowl.
In the same pan put some 1 table spoon oil and fry the onion pieces until golden brown.
Now take out the onions in another bowl and set aside.
Next thing to do is on the same pan put the cumin seeds,curry leaves . when cumin seeds become liitle fried put bitter gourd pieces and onion pieces on the pan.

Mix well on the stove on medium.
Put curry powder and salt to it. Mix well and put the coriander leaves at the end before switching off the stove.

Taste very good with hot rice..

BUTTER CHICKEN

Ingredients:

Chicken - 1/2 Kg
Butter- 2 TBP
Cream 35% - 300 Ml
Tomoto Puree - 120 Ml
Oil - 2 Table spoons
Salt to taste
Coriander for garnish.
Lemon Juice- 2 TBP
Chilli powder - 2 Tea spoons


Procedure :

Cut chicken into small pieces and marinate with lemon juice Salt and Chilli powder and set aside.
Heat the pan and pour Oil on it. Pour the tomoto puree into the pan and fry on the medium.after 10 minsadd the butter and let the butter melt in tomoto puree.
Keep mix the tomoto puree else it will burn on the borttom of pan.
once the butter melts add the cream and also salt. Fry for 10 more mins on medium.
Now switch off the stove.

In another pan heat the oil and put the marinated chicken. let the chicken get fry until it is fully cooked and tender.
Now mix the cooked chicken in the pan that has tomoto puree cooked mentioned above.

Delitious butter chicken is ready .

taste very good with pulav /roti's/chapati's