INGREDIENTS:

To make vadas:

1. Channa dal – 1 cup

2. Dry red chillies – 4 or 5

3. Cumin seeds – 1 tsp

4. Salt – as needed.

To make curry:

1. Onion – 1 med size

2. Tomato – 2 med size

3. Garlic – 4 or 5 pods

4. Chilli powder – 1 tsp

5. Corriander powder – 1 tbsp

6. Garam masala powder – 1 tsp

7. Cumin powder – 1 tsp

8. Turmeric powder – 1 tsp

9. Salt – as needed

10. Green chilli – 3 or 4

11. Corriander leaves – 1/4 bunch

12. Oil as required

METHOD:

To make Vadas:

1. Soak channa dal in water for 2 hrs and coarse grind with salt, dry red chillies and cumin seeds.

2. Heat oil in a pan and deep fry small balls of the ground mixture to make vadas.

3. Allow it to cool and scarmble it.

To make curry:

1. Heat oil in a pan and add fennel seeds, cinnomon stick, cumin seeds.

2. When that splutters, add crushed garlic, sliced onion and saute it.

3. When the oil seperates out of the mixture, add the tomatoes, and all powders over the tomatoes and cover it with a lid and cook in low flame for 2 to3 mins.

4. When the tomatoes get mashed, stir the mixture and add 1 and half cups of water and bring that to boil.

5. Then add the scarmbled vadas, corriander leaves, green chilli and allow that to boil for 3 to 5 mins.

6. Remove from flame and serve hot with dosa, rice or idly.

Spicy Chapati Crumble is a clever way to use up left over Chapati or Roti. With Onion, Potatoes and flavorful spices, you can create a fresh new dish. Try this delicious recipe as a snack for tea time. I make extra chapatis for dinner so i have some left overs to prepare this dish for tea time the next day! yummy!

Ingredients:

Chapati/Roti – 3-4

Oil – 2 tbsp

Mustard Seeds – 1/2 tsp

Cumin Seeds – 1/2 tsp

Asafoetida – pinch

Turmeric Powder – 1/4 tsp

Green Chillies – to taste, finely chopped

Curry Leaves – 1 sprig

Onions – 1/4 med, diced

Potatoes – 1 med, diced

Coriander Powder – 1 tsp

Cumin Powder – 1/2 tsp

Red Chili Powder – to taste

Coriander – for garnish

Salt – to taste

Lemon Juice – to taste

Method:

1. Roughly chop chapati/roti in a food processor or by hand.simply use a kinfe to chop up.

2. Heat Oil in a medium pan on medium heat.

3. Add Mustard Seeds and let them pop.

4. Add Cumin Seeds and allow them to turn golden.

5. Add Asafoetida, Turmeric Powder, Green Chilies, Curry Leaves and Onions. Mix well and cook until onions are light golden.

6. Add Potatoes, Salt, Coriander Powder, Cumin Powder and Red Chili Powder. Mix well, cover and cook until potatoes are tender.

7. Add in crumbled Chapati/Roti and Lime Juice and mix well.

8. Cook for few minutes uncovered until chapati is slightly crispy.

9. Garnish with Coriander Leaves and serve hot.

I always keep some cabbage handy . It’s great for those days when I can’t think of anything else to make.

Ingredients:

Cabbage – half medium size

Carrot- 1 medium

Oil – 1 tbsp

Mustard seeds – 1 tsp

Channa daal( K. parupu) – 1 tbsp

Urad daal U. parupu) – 1 tbsp

Asofoetida (Hing) – 1 pinch

Turmeric – ¼ tsp

Curry leaves – 1 sprig

Ginger – ½ tsp grated

Green chili – thinly sliced, to taste

Salt – to taste

Fresh shredded coconut – to taste ( optional, i always stay away from coconut and try to keep it healthy as possible)

Cilantro – 5 sprigs chopped

Method:

Heat Oil on a medium flame in a non-stick pan (similar to a wok).

Add Mustard Seeds , let them sputter.

Add Channa and Urad Daal – allow them to turn light golden brown.

Add Asofoetida, Turmeric, Curry Leaves, Ginger, and Green Chilli

Add Cabbage and carrots and mix well.

Allow it to cook uncovered – stirring frequently.

Add Salt to taste and mix well.

Garnish with a sprinkle of fresh grated coconut and cilantro.

Note: Cook cabbage uncovered and add salt only in the end or the cabbage will become soggy.

Here is a super healthy Eggplant recipe that will have you craving for more. we love this subzi and i make it quite often.

Ingredients:

Eggplant/Brinjal/Aubergine/Baingan – 1 (approx 500gm)

Oil – 1 tbsp

Asafoetida – tsp

Onion – 1/2 large or 1 medium

Garlic – 3-4 large

Green Chillies – to taste, finely chopped

Turmeric Powder – 1/4 tsp

Salt – to taste

Lime/ Lemon Juice – to taste

Cilantro – 10 sprigs, finely chopped

Method:1

1. Pre-heat oven to 400 degrees F (approx 200 degrees C).

2. Line the baking pan with foil.

3. Coat the Eggplant with a little Oil and bake it for 1 hour.

4. Once out of the oven, allow it to cool down and trim off the stem portion.

5. Peel the skin off and transfer the flesh/meat to another bowl.

6. Roughly chop so that there it is not fiberous.

7. In a pan, heat Oil.

8. Add in Asafoetida(optional) and right after that add in the Onions, Garlic, Green Chillies and Turmeric Powder.

9. Add in some Salt, mix well and allow them it to cook till the Onions get a little translucent.

10. Add in the Eggplant and allow it to heat up all the way through.

11. Add in Lemon/Lime Juice and Cilantro. Mix well.

12. Serve hot with Chapatis or Parathas or even rice.

Method 2:

you can cook the eggplant in microwave also.

Wash the eggplant, drizzle a drop or two of oil.

poke in 2-3 palces in the eggplant with the knife.

This will help cook eggplant faster and also the steam of the juice in eggplant can come out easily.

Then keep it in a microwave safe bowl. and cook on 100% power for 3-4 minutes.

Once done, turn the eggplant and cook the other side repeating the same procedure

Depending upon the size of your eggplant, it should be cooked completely in 10 minutes !!

Method :3

You can also roast the egg plant by simply placing the eggplant directly on the stove/ flame. keep turing so that it cooks evenly. rub some oild before roasting.

I follow method 2 and 3.

Try this delicious Cracked Wheat Khichdi. Cracked wheat, a wheat product made from whole raw wheat kernels that are crushed or cut into smaller pieces, has a great deal of nutrition and fiber .Pair this with some protein (mung daal) and veggies and you have a well balanced (and don’t forget – flavorful) meal for your growing child.

Ingredients:

Cracked Wheat – 1/2 cup

Mung Daal – 1/2 cup, washed and drained ( also toor daal or masoor daal can be used)

Ghee or Butter – 1 tsp

Ginger – 1/2 tsp, finely grated

Garlic – 1/2 tsp, minced

Peas/Carrots (or your choice of veggies) – 1 cup

Salt – to taste

Turmeric Powder – 1/3 tbs or a pinch

Asafoetida (Hing) – 1/3 tbs or a pinch

Water – 4 cups

Method:

1. Heat Clarified Butter (Ghee) in a pressure cooker.

2. Add Cracked Wheat to the hot ghee and roast until fragrant (approx 2 minutes).

3. Add washed and drained Mung Daal, Water, Peas/Carrots, Ginger, Garlic, Turmeric Powder, Asafoetida, and Salt.

4. Mix and pressure cook for 1 whistle, turn off stove and allow the pressure to go down by itself.

5. Serve with yogurt or ghee or pickle and pappad.

Mung Daal has now become a major part of our family diet and I just love it! It is one of those dishes which goes great with rice, chapattis, or all by itself as a hearty soup. Mung Daal is so quick and easy to make that I can have it very often and the best part…I don’t get tired of it! Try this simple and delicious recipe…

Ingredients:

Mung Daal ( pasi parupu, ) – 1/2 cup

Water – 2 cups

Salt – to taste

Turmeric – 1/4 tsp

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Asofoetida(Hing) – 1 pinch

Ginger – 1/2″ pc., finely grated

Curry Leaves – 1 sprig

Green Chili – 1, slit (optional)

Lemon Juice – 1 tbsp or to taste

Cilantro – 2-3 sprigs, finely chopped for garnishing

Method:

Wash the Mung Daal and put it in a pressure cooker.

Add Water, Salt, Turmeric and cook until one whistle sounds.

Remove from the stove immediatly and release the pressure by holding the cooker under a cold water faucet.

Heat Oil in a small fry pan.

Once the Oil is hot, add the Mustard Seeds and allow them to pop.

Add Asofoetida.

Add in the chopped Ginger, Green Chili and the Curry Leaves. Cook for 1 minute and add it into the Daal.

Cook the Daal for a few minutes to let it come to a boil.

Add Lemon Juice and Cilantro, mix well and serve.

Enjoy with Chapatis, parathas or with rice.

Tips:

If a pressure cooker is not available, the Daal can easily be cooked in a pan as well. The Pressure Cooker cuts the cooking time drastically.
Mung Daal is quick to cook and does not need to be soaked,
Mung Daal is very easy to digest and an excellent source of protein.
For a variation, add finely chopped tomatoes and onions (same time as the ginger) and notice how the taste changes.
Perfect for anyone under the weather

I know itz a late post.. but better be late than never… Our recent on board fren is Chitra.. whom we met by chance and then became very close… who also shares the same passion and love towards cooking… SO i thought why not i invite her to contribute here on the blog.. n she willing and happily did… n here she is already n had posted a lots of recipes in a few days..Good going  Chitz……

Itz also that  me n Bhony get to try her vegetarian specialities and day to day healthy cooking… and as well u guys also can

Thanks and itz a pleasure having you as a friend and a contributor here Chits

There are many preparations and recipes for Poha, or flattened rice. These dry flakes are used for various Indian snacks such as payasam, in desserts like poha with sweetened milk. In this recipe poha is washed gently and fluffed up to make a soft and savory dish . It is a quick breakfast idea or perfect tea time snack.

Ingredients:

Poha (thick variety) – 2 cups

Salt – to taste

Lime/Lemon Juice – 1 Tbsp or to taste

Oil – 2 Tbsp

Mustard Seeds – 1/2 tsp

Whole Dry Red Chili – 1

Asofoetida (Hing) – 1/8 tsp

Turmeric Powder – 1/2 tsp

Curry Leaves – 1 sprig

Peanuts – 2 Tbsp

Onion – 1/2 medium – diced

Green Chili – to taste, finely chopped

Potato – 1 large – diced

Coriander Leaves – finely chopped for garnishing

Method:

1. Gently rinse Poha with water about 2-3 times.

2. Drain out the water and sprinkle Salt and Lemon Juice. Gently mix with a fork and leave aside.

3. Heat Oil in a medium non-stick pan on medium heat.

4. Add Mustard Seeds and let them pop.

5. Add Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves and Peanuts.

6. Cook peanuts for 30-40 seconds and add Onions and Green Chilies.

7. Cook onions for 1-2 minutes until translucent and add Potatoes and Salt.

8. Mix well, cover and cook potatoes until tender but not mushy.

9. Fluff up Poha with a fork and add it to the pan.

10. Mix well. Sprinkle with a little water if Poha have dried out too much.

11. Garnish with chopped Cilantro and serve hot.

Ingredients :

1 cup channa

2-3 tsp channa masala powder

1 springs coriander leaves

1 pinch cumin

1 tbsp ginger garlic paste

2 number green chillies

1 number lime

3 tbsp oil

2 number onion

2 number tomatoes

1 pinch turmeric (optional)

few piece whole garam masala- Cinnamon Stick, Green Cardamom, Bay Leaf – 1, clove 2

Method:

1.Soak chole ( channa/ chick peas) in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs

2.Pressure cook chole ( channa/ chick peas) with 2 -3 cups of water

3.Drain the channa, reserve the liquid

4.Chop up onion, tomatoes

5.Heat oil in a deep saucepan and add cumin seeds and whole garam masala

6.When the cumin seeds change color add chopped onion to it and saute till they are brown

7.Add the Ginger-garlic paste to it and saute for couple of minutes

8.Add all the tomatoes dry powders to it and saute add salt

9.Saute the tomatoes till they are soft and mushed up,

10.Add the channa to the mixture and mix gently so that chole are properly coated in the mixture

11.Add the reserved water depending on the gravy you need, check and adjust the seasoning

12.Simmer the stove and cook covered for 5-6 minutes

13.Add lil bit of lime juice if you prefer

14.and garnish it with cilantro leaves

Serve it with puri or chapatti

Ingredients:

Oil – 1 tbsp

Fennel Seeds – 1 tsp

Cumin Seeds – ½ tsp

Mustard Seeds – ½ tsp

Haldi – ½ tsp

Ginger– 1 tsp (roughly crushed)

Garlic – 1 tsp (grated)

Diced tomatoes – 1 or 2 fresh or 1 can of diced tomatoes

Salt – to taste

Chili powder – ½ tsp or to taste

Eggplant – 3 or 4 long diced

Method:

1. Heat oil in a wok (Kadai) and put in all seeds- Fennel, Cumin and Mustard.

2. Once the Mustard Seeds sputter and the Jeera seeds get a golden color, add tumeric, Ginger and Garlic – sauté for a
minute.

3. Add in tomatoes and cook covered, stirring frequently, till the mixture leaves oil.

4. Add in diced Eggplant ( Brinjal), mix well and cook covered on medium heat till Eggplant looks done. Be careful not to overcook.

5. Season with Salt and Chili powder, mix well and serve hot.

Tips:
1. Be careful not to burn the tomatoes. Hover around the stove while this is cooking.
2. The secret to this recipe lies in the Tomatoes mixture cooking well, so have patience and enjoy the process.