Mushroom-Matar (peas) Curry

Ingredients

2 cups of sliced mushrooms
1 cup green peas
1 cup chopped tomatoes
1 tsp grated ginger
2 Tbsps chopped fenugreek leaves or dry fenugreek leaves
1 tsp red chilli powder
2 tsp coriander powder
1 Tbsp oil
1 tsp cumin seeds
Pinch of turmeric powder
½ tsp lemon juice (optional)
Salt to taste

Method

1) Heat oil in a pan, add cumin seeds. Once they crack add turmeric powder, grated ginger, chopped tomatoes, chilli powder, coriander powder, salt and cook for 4-5 mins or until tomatoes are soft and reduce to half.

2) Add mushrooms and peas and add fenugreek leaves after mushrooms are half cooked and cook until mushrooms are cooked. Turn off the heat.

3) Add lemon juice at the end and serve hot with Steamed rice or Roti

Broken Wheat Pongal

Ingredients

1 cup broken wheat (dry roasted)
1/2 cup split yellow moong Dal
2 cups fresh chopped spinach
1 tsp oil/Ghee
1/2 tsp cumin seeds
1 tsp pepper corns
1 tsp grated ginger
1 to 2 green/dry red chillies (Adjust to your taste)
pinch of asafoetida
1 Tbsp cashew nuts (optional)
few curry leaves (optional)
salt to taste
Method

1) Wash Broken sheat and Moong Dal with water, drain and keep aside.
2) Heat oil in a pan, add cumin seeds and once they crack add pepper corns, cashew nuts and fry for few seconds. if you have roasted caswhews you can add them at the end.

3) Add green chillies, grated ginger, asafoetida, curry leaves and fry for 2 to 3 minutes. Add chopped spinach and fry for another 2 mins.

4) Add the Wheat and Dal Mixture, salt and 4 cups of water and cook until it is completely cooked. You can cook also use the pressure cooker to cook this.

Server Hot with any pickle/Yogurt

Okra (Ladies finger)Fry

Ingredients

1 lb fresh Okra/lady's finger/Bendakaya/Bhindi (cut into 1 inch pieces lengthwise)
1 large onion finely sliced
2 medium tomatoes
ginger-garlic paste - 1 tsp
pinch of turmeric powder
pinch of Asafoetida/Inguva/Hing
1 tsp cumin seeds
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp Garam Masala
1 Tbsp Oil
salt to taste

chopped coriander leaves for garnish
Method

1) Heat Oil in a pan, splutter cumins seeds, add asafoetida and turmeric powder and fry for 5 to 10 secs and then add onions and fry till they turn golden color.

2) Add ginger-garlic paste and fry for 2 mins.Add tomatoes, chilli, coriander, cumin powders, salt and cook until oil seperates from the mix.

3) Add chopped Okra, mix well, cover and cook in low heat until they are cooked.

4) Add garam masala and mix. Garnish with chopped coriander leaves.

Server hot with Steamed rice/roti

Cauli Flower - Tomato Curry

Last night our dinner was Cauli flower tomato curry. Easy way to make cauli flower and low fat version. Tasted good and goes well with either rice or Roti.

Here is the recipe

Ingredients

1 medium sized cauli flower(cut into bite size pieces)
1 meduim onion finely chopped
1 Tbsp minced garlic
3 to 4 medium tomatoes finely chopped
1 tsp chilli powder
1/2 tst coriander powder
1/4 tsp cumin powder
1/2 tsp Garam Masala
1 tsp oil
salt to taste


Chopped coriander leaves/cilantro for garnish

Method

1) Heat Oil in a pan add minced garlic and fry for a minute and then add onions and stir-fry until they turn light brown.

2) Add chopped tomatoes, chilli, coriander, cumin powders. salt and stir-fry until oil seperates from the paste.

3) Add cut cauli flower, 1/2 cup water and cook covered in low-medium heat until cauli flower is cooked by stirring inbetween.

garnish with coriander leaves and server hot with steamed rice or Roti

Cabbage fry

Ingredients

4 cups chopped cabbage
3 dried red chillies
1/2 teaspoon mustard seeds
1/2 teaspoon urud dal
1 tea spoon oil
pinch of asafoetida (optional)
pinch of turmeric powder (optional)
curry leaves (optional)
2 Tablespoons fresh grated coconut
salt to taste
Method

1) Heat oil in a pan and splutter mustard seeds, add asafoetida, Urud dal, red chillies, curry leaves, turmeric powder and fry for 30 secs

2) Add Chopped cabbage and cook covered until cabbage is cooked. Keep stirring every 2 to 3 minutes so that it will not get burnt. Add salt and garnish with grated coconut.

Spinach Stir fry

I usually make spinach with Toor Dal. I tried this fry and liked it a lot and i am going to make spinach only this way from now onwards :-) It tastes great with either Roti or Rice. Easy to make and Healthy.

Ingredients

6 to 7 cups of fresh chopped spinach
1 big finely chopped onion
1 Tbsp minced garlic (5 to 6 crushed garlic flakes)
1 Tbsp roasted chickpea/dalia/putnala pappu powder
salt to taste

For seasoning

1 Tbsp Oil ( I use Olive oil)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
pinch of turmeric powder
1 tsp black gram dal (Urad Dal)
2 dry-red chillies de-seeded
2 green chillies cut lengthwise
few curry leaves
Method

1) Heat Oil in a Pan, splutter mustard seeds, add cumin seeds and Urad dal and once Dal turns light brown add turmeric powder and asafoetida, minced garlic, red chillies, green chillis, curry leaves and fry for few seconds. Do not burn

2) Now add the Onions and salt and fry until onions turn light brown. Add the chopped spinach and stir fry in medium heat until spinach is cooked which will take around 10 mins.

3) Turn off the heat and spread roasted chickpea powder and mix.

Serve Hot with Roti/ steamed Rice

Lemon Sevai

This can be eaten as a break fast, very easy to make. I usually like to make this during travel and it will stay atleast 2 days

Ingredients

Instant rice Sevai 1 packet
1 tsp Mustard seeds
1 tsp Urad dal(black gram)
1 tsp Channa dal(Bengal gram)
1 or 2 Green chillies sliced(adjust to taste)
2 Tbsps Roasted Cashew nuts
2 Tbsps Lemon juice
Pinch of asafoetida
Pinch of Turmeric powder
few curry leaves (optional)
Salt to taste
1 tsp Oil

Chopped cilantro or coriander leaves for garnish

Method

1) In a Big vessel bring water to boil and add instant rice sevai. Stir for 3 to 4 mins, drain and keep aside.

2) Heat oil in a pan, splutter mustard seeds. Add Urad Dal, chana Dal and once they turn light brown add green chillies, curry leaves, turmeric powder, asafoetida, salt and cashews and mix.

3) Switch off the stove and add lemon juice and mix the drained Sevai and combine well.

Garnish with chopped coriander leaves and Serve hot with Sambar/Khurma

Notes:

1) If you don't have roasted cashews roast raw cashews along with the Dals.
2) we can replace lemon juice with 1/2 cup grated coconut and Coconut Sevai tastes great too

Cabbage Kootu

This is very easy to cook and tasty and can be served as a side or main dish either with rice or roti.

Ingredients

3 cups chopped cabbage
1/4 cup split moong Dal (pesarapappu)
pinch of turmeric powder

For Paste

3 Tbsp grated coconut
2 to 3 green chillies
1/2 tsp cumin seeds

For tempering

1 tsp oil
1 tsp mustard seeds
1 tsp split black gram (urad dal)
2 dry red chillies
few curry leaves
pinch of asafoetida
Method
1) Make a paste of coconut, greenchillit and cumin seeds by adding little water and keep aside

2) Pressure cook cabbage and moong Dal in 2 cups of water so that they are just cooked and not over cooked.

3) add the coconut paste and salt to the cooked cabbage and cook on low medium heat for about 10 mins until it becomes thick gravy and not too watery.

4) In a pan heat 1 tsp oil, splutter mustard seeds, add asafoetida, curry leaves, dry red chillies and fry for few seconds and add this tempering to the mixture and mix well.


Server hot with steamed rice or Roti

This can be made with various vegetables like Bottle gourd (Sorakaya), Squash and Ridge gourd

Spinach Soup

Ingredients

2 cups chopped fresh spinach
1 small onion chopped (around 1/2 cup)
1 small potato cooked and mashed (around 1/4th cup)
1 tsp oil
1/4th cup milk
small piece of cinnamon stick
salt and pepper to taste
Method

1) Heat Oil and fry onions for a minute and add spinach and fry for another minute.Add a cup of water and cook spinach for 3 to 4 mins.

2) Blend spinach-onion to smooth with milk and mashed potato.

3) Mix the Puree to the water you used to cook onions and spinach, add more water if required and bring to boil.

4) Add salt and pepper to taste

serve hot with your favorite croutons

Split Moong Dhal Soup

Moong Dal is excellent source of protein and easy to digest. I am supposed to consume some proteins as part of a diet and made this. I have added Fresh Spinach and tomatoes to make it extra nutritious but this can be made without spinach and Tomato. Moong Dal cooks quickly compared to other Dals so make sure you do not overcook

Ingredients:

1/2 cup split moong dal (cooked in 2 cups of water)
1 cup chopped spinach (optional)
1/2 cup chopped tomatoes (optional)
1/2 tsp cumin seeds
1 green chilli cut length wise
1/2 tsp grated ginger
pinch of turmeric and asafoetida
1/2 tsp oil
salt to taste
1/2 tbsp lemon juice (optional)

Method
I pressure cooked Moong Dal in 2 cups of water along with tomatoes, spinach and salt.

for tempering
heat 1/2 tsp oil and add cumin seeds. Once they crack add green chillies, grated ginger, turmeric and asafoetida and fry for few seconds and mix with the cooked Dal. Adjust water and salt to your desired soup consistency.

This can be eaten with Rice or Roti by adding less water

Bell Pepper Soup (Capcicum)

Ingredients

2 large peppers chopped, 1 Yellow and 1 red (capcicum)
2 garlic cloves peeled
1 small onion (1/2 cup chopped)
1/2 teaspoon olive oil
1/2 teaspoon cumin powder
1 teaspoon fresh ground pepper
1 teaspoon dried basil
salt to taste
Method

1) heat Oil olive and throw in cumin powder, add chopped onion and fry for a minute and then add chopped red and yellow bell peppers, garlic and cover and cook in medium-low heat for around 10 mins

2) Once the ingredients are cooled, blend them into smooth paste with 2 cups of water and Strain the juice to the same pan you used for frying the veggies.

3) Bring the soup to boil, add salt and pepper. At the end add dried Basil and serve Hot with your choice of bread

Stir-Fried Vegetables in Peanut-Chilli Sauce

Ingredients:

1 green capsicum chopped into big pieces
1 red capsicum chopped into big pieces
2 medium onions chopped into big pieces
2 carrot thinly sliced
1 bunch of spring onions,finely chopped
1 small cup of frozen/fresh green peas
1 cup cabbage chopped into big pieces
1 tsp grated ginger
1 Tbsp oil
1 Tbsp soya sauce
1 Tbsp cornstarch mixed in 2 Tbsps of water
For sauce:

7-8 garlic flakes
4-5 dry red chillis (deseeded)
1/4 cup roasted peanuts
1 tbsp of grated jaggery (or brown sugar)

In a Pan bring 1 cup of water to boil add garlic, red chillies and simmer for 7 to 8 mins till the spices are softened, remove and cool. Grind them with roasted peanuts, jaggery and 1/4 cup of water.
Method

Heat Oil in a pan, fry grated ginger for few seconds and then add carrots and fry for a minute. Now add capcicum, cabbage, Onions and fry until vegetables are tender and still crispy. Do not overcook.

Add the peanut sauce, soy sauce and salt and stir-fry until the vegetable are coated with sauce.
Now add the cornstarch mixed with water and stir-fry for few mins.

garnish with spring onions and server hot with white rice or fried rice.

Spinach with Mango and Dals (Lentils)

Trying to avoid food which contains more oil or butter for some days. here is the healthy, easy to make and tasty :-) Dish. I had frozen unriped mango pieces and fresh washed spinach from costco so making this just took less than 10 mins of my time.

Ingredients

1/4th cup Moong Dal (
1/4th cup Chana Dal (Bengal gram)
4 cups of chopped spinach
1/2 cup unriped mango pieces
1/2 tsp turmeric powder
salt to taste

for seasoning/tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 teaspoon cumin seeds
3 to 4 whole red/green chillies (adjust to your spice level)
pinch of asafoetida
curry leaves (optional)
1 tsp minced garlic
Method

1) Wash both the Dals and pressure cook with chopped spinach, unriped mango pieces, turmeric powder Do not overcook. You should just make sure that Dal just cooks so that we retain the shape of the chana Dal.

2) For seasoning, heat oil, add mustard seeds, cumin seeds. Once they splutter add minced garlic, chillies, asafoetida and pour on the cooked Dal-spinach and slightly mash the Dals.

Server Hot with Steamed white/brown rice.

Dal Fry with Toor Dal

This is very easy to make and healthy and will go good with either rice or Roti.
Ingredients:

1 cup toor dal
4 cups water
1/2 tsp turmeric (haldi)
1 Tbsp fine chopped ginger
1 tsp dry mango powder
1 tsp garam masala
2 Tbsps clarified butter (ghee) or Oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 bay leaves
Pinch of asafoetida
4 whole red chillis
1/4 teaspoon paprika (optional)
salt to taste

Method

1) Wash the Dal and soak in 4 cups of water for 30 mins or more.
2) Pressure cook Dal, water, salt, turmeric and ginger.
3) Mix mango powder and garam masala to the cooked Dal and add more water if required.
4) Heal Ghee or oil, splutter mustard seeds and cumins seeds, asafoetida, red chillies and paprika (mild chilli powder) and pour this on top of Dal and mix.


Server hot with hot white rice or any indian bread(Roti/chapathi/parathas)

Roti - Flat Indian Bread

This is how I make Rotis.

Ingredients

* 1 cup whole wheat flour
* 1/4 teaspoon salt
* 1/2 cup lukewarm water (Use more if required)
* 1/4th cup whole-wheat flour for rolling
Method

1) Mix flour, salt and water to make a soft dough by adding more water as needed, cover and keep aside for 10 mins or more

2) Make the dough into 8 equal balls, take each ball and press with dry flour and roll it to a 6 inch circle by dusting it with the dry flour whenever you feel it is sticking.

3) Heat a skillset and place the Roti for 30 secs to just make sure it is hard enough to hold and turn it other side and just keep for 10 to 15 secs

4) Take this Roti and cook in flame (use different burner) both the sides until you see brown spots on both sides.

5) Spread butter and keep in a covered container

Notes

> always keep the rotis covered so that they will not become hard
> Rotis can be kept outside by wrapping with aluminium foil upto 2 days and can be refrigerated upto a week and heat in microwave before eating