Wednesday, 31 October 2012

Spring onion tomato salad

2 cups finely chopped spring onion
½ cup finely chopped tomato
¼ tbsp lemon juice
2 tbsp coriander
Salt to taste
Method :
Mix 2 cups wash and finely chopped spring onion,½ cup finely chopped tomato,¼ tbsp lemon juice,2 tbsp coriander, Salt to taste . Serve with Biryani , Khichadi ,Rice as a side dish.

Tuesday, 30 October 2012

One Meal Soup(Spinach Dal Soup )


1/2 cup cook split Moong Dal(without skins)
1 bunch of spinach (about 3-4 cups when chopped)
2 finely chopped Green chilies
1 finely chopped Tomato 
1 tea spoon Garlic paste 
1/2 tea spoon Mustard seeds 
1 tsp cumin seeds
a pinch of Asafoetida(Hing)
1/2 tea spoon Turmeric powder
3/4-1 teaspoon Red chili powder
2 tablespoons Oil
Salt to taste 


In a wide pan heat the oil, and add the mustard seeds. As they start to pop, add the cumin seeds, asafoetida and turmeric powder, garlic paste, finely chopped green chilies, finely chopped tomato sauté it for 2 to 3 minutes then add finely chopped spinach, red chili powder and salt to taste and cook it well. Then add cooked moong dal. If needed, adjust the dal to your (thick consistency) desired consistency by adding more water and bring it to a boil. Serve it hot.

Wednesday, 24 October 2012

Potato yam (suran) Rosti

Potato yam (suran) Rosti
4 medium par-boiled potatoes
250gm par-boiled Yam(suran)
1tbs green chili paste
1tbs black pepper powder
1tbs lemon juice
1tbs sugar
2 tbsp oil
salt taste

 Peel the par-boiled potatoes, Grate the potatoes, remove the skin of par-boiled  surana and grate into a mixing bowl. Then add 1tbs green chili paste, 1tbs lemon juice , 1tbs sugar,1tbs black pepper powder and salt to taste mix it well.  Heat the oil  in a large frying pan (preferably non-stick).  Spread the mixture in the pan, and cook on a slow flame for 10 minutes. Turn the cake upside down in one piece. Cook until crisp and brown on the underside. Serve hot with curd.

Monday, 22 October 2012

Pudina( Mint) Biryani


2 cups Basmati Rice
1 cup Mixed Vegetable (potato, carrot, green peas)
1 Finely Chopped Green capsicum
2 Finely Chopped Onion
2 Cinnamon (dalchini)
4 Cloves (laung)
2 elaichi
1 tbs jeera
2 tbs Biryani masala
4 tbsp Vegetable Oil
3 tbs cashew nuts
Salt to taste

For Pudina paste

1 bunch Pudina leaves
3 Green chili
4 Garlic
1 teaspoon Lemon juice
½ tbs Salt

Method :
For Pudina paste
Wash the 1 bunch Pudina leaves with water and add Pudina leaves,3 green chili, 4 garlic slice 1 tea spoon lemon juice and ½ tbs salt and make smooth paste
Wash basmati rice well and sock for ½ hrs. Heat 4 tbs oil in  pressure cooker and add1tbs Jeera , 2 Cinnamon(dalchini),4 Cloves (laung),2 elaichi, 2 finely chopped onion and pinch of salt, cook it till onion turn slightly brown, than add 1 finely chopped capsicum and add 1 cup Mixed Vegetable (potato, carrot, green peas) and Pudina paste and mix it well. After that add 2 cups Basmati Rice and add  1 ½  cups water, 2 tbs cashew nuts ,salt to test and close the lid and cook for 3 vissel. Serve this Mint biryani in a serving dish and garnish with remain cashew nuts, Pudina leaves and coriander leaves. Serve the biryani with curd .

Friday, 19 October 2012

Beet root stuff Green Paratha

For stuffing
1 cup grated Beet root
½  cup grated Carrot
½  cup grated cabbage
¼  cup finely chopped Capsicum
1/3  cup grated Onion
1 tbs Red chili powder
½  tbs Garam masala powder
1 tbs  Tomato  sauce
2 tbs  Oil 
Salt to taste
For  Paratha
½  cup thick Spinach pure
2  cup  Wheat flour
1 tbs Oil
Salt to taste
For stuffing
Heat the 2 tbs  oil in a pan and add 1/3 cup grated onion and Sauté well in it, then  add  1 cup grated Beet root ,½  cup grated Carrot , ½ cup grated cabbage , ¼ cup finely chopped Capsicum, 1tbs Red chili powder,  ½  tbs Garam masala powder  ,1 tbs Tomato sauce and salt to taste  cook it for  3 to 4 minutes and keep aside.

For Paratha
Blanched the spinach for few minutes and strain the water and make smooth thick puree in mixer. Add 2 cup Wheat flour in a bowl, add 1 table spoon oil and salt to taste and make a soft dough by adding spinach puree and  give rest for  15 minutes. Make thick roti from the dough and place the beet root stuffing in between and cover with dough from all sides , Dust with flour and roll out into thick parathas. Cook on hot tava with butter/ghee. Serve hot with curds.

Tuesday, 16 October 2012

Poha no Chevdo

Thin Poha                     250 gms
Roasted Pea nuts              3 tbs
Roasted channa dal           3 tbs
Curry leaves                   10 leaves
chopped green chilli          2
Turmeric powder              1/2 tbs
Dry coconut slices            2 tbs
Oil                                   2 big spoon
Salt to test

Heat frying pan to medium heat and roast the poha till it become crispy.Heat 2 big spoon of oil in a pan, add 2 chopped green chillies, 10 curry leaves and 2tbs dry coconut slices, roast well till coconut slices turn brown,then add 1/2tbs turmeric powder, add salt to taste, then add roasted poha in it and mix well and roast this mixer for 5 to 6 minutes.Delicious chevda is ready ,store in an airtight container.

Saturday, 13 October 2012

Pineapple Juice with fresh kiwi crush

One Pineapple         
One Kiwi                 
3 tsp Sugar or honey
Pinch Black pepper powder                
Ice cubes                                     
½ cup Water                                         
Pinch Salt                                            


Pineapple Juice

Cut the pineapple into cubes, add Sugar or honey, black pepper powder, salt and add water. Blend all in a blender and make smooth mixture, then filter the juice.

Kiwi Crush

 Kiwi in slices, roughly blend in blender don’t make smooth mixture.

Take 1 glass and add ice cubes, add kiwi crush and then add pineapple juice.
Garnish with kiwi slice.

Friday, 12 October 2012

Bharwa Karela (Bitter Gourd)

Bharwa  Karela (Bitter Gourd)


Karela(Bitter gourd 200 gms

Besan (Gram flour) 3 tbs

Garlic paste 1 tbs

Coriander powder 3 tbls

Red chili powder 1 tbls

Turmeric ½ tbs

Garam masala powder ½ tbs

Gud (jaggery) 2 tbs

Till (sesame seeds) ½ tbs

Oil 3 tbs

Lemon juice 1 tbs

Salt to test


Peeled and lightly scrap karela (bitter gourds)and make 2 pices of each karela. Apply salt inside and outside of karela ( bitter gourds) to remove bitterness, keep aside for 1/2 hour minimum, then wash well with water and squeeze properly.

Boil the karela (bitter gourds) in pressure cooker for 5 minutes,


Heat the pan and add 3 tbs Besan, roast it well without oil till nice aroma is released. Then add 3 table spoon Coriander powder, 1 table spoon Red chili powder, 1/2 table spoon Turmeric powder, 1/2 table spoon garam masala powder, 2 table spoon Gud ,1/2 table spoon Till, 1 table spoon Lemon juice and salt to test and mix well. Then stuff the masala in karela , keep 2 table spoon masala aside.

Heat 3 table spoon oil in nonstick pan, add 1 table spoon Garlic paste then add stuffed karela into it and cook it for 2 minutes, sprinkle 2 table spoon masala on karela and than sprinkle 1 table spoon water on it , cook on slow flame for 4 minutes. Delicious Bharwa Karela is ready to eat.

Thursday, 11 October 2012

Green turmeric's pickle

250 gms  Green turmeric
 3 tbs lemon juice
Salt to test
Clean Green turmeric in running water. Cut turmeric in small pieces. Add 3 table spoon lemon juice in Green turmeric pieces, add salt as per taste. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste.

Store in a refrigerator for preserving turmeric pickle for 3 to 4 months.

Wednesday, 10 October 2012

Protein rich chilla

Ingredients :
2 cup sprout Moong (Fangavela Mag)
2 tbsp Ragi flour OR Bajara floor
2 green chilies finely chopped
1/2 Chat masala
2 tbsp curd
Salt to taste
Vegetable/Sunflower Oil

Makes: 10 chilla’s small size

Method Soak the Moong (mag) for 7 to 8 hours. Then Remove the water and keep
moong in air tight containor for 12 hours.
Grind sprout moong into a fine paste by adding 1/2 cup of water.
The batter should be of thick pouring consistency

Add the Bajara flour, green chilie ,chat masala , curd and slat to test and mix well
Heat the non stick on medium heat spread 1 big spoon of batter on the non stick pen.
Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over.
You will notice that one side is turned golden brown. Cook until both sides have a golden brown color.