RAJMA SUNDAL

Here is a healthy Rajma/Red Kidney beans sundal for your evening snack...

It is high in fiber and proteins and helps in stablising your blood sugar levels ,hence it is most suitable for diabetics too.


INGREDIENTS

• RAJMA(RED KIDNEY BEANS)-1 CUP
• GRATED COCONUT-3 TEASPOONS
• DRY RED CHILLIES-4
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/4 TEASPOON
• ASAFOETIDA POWDER-A BROAD PINCH
• SALT TO TASTE
• OIL-1 TEASPOON
• CURRY LEAVES-FEW

METHOD

• Soak Rajma beans for 8 hours.
• Wash well and pressure cook with enough water till done.
• Drain.
• Heat the oil in a pan.
• Splutter the mustard seeds ,urad dhal and broken red chillies.
• Add the rajma beans and salt to taste.
• Add a cup of water and boil well till the water is completely absorbed.This helps in helping uniform mixing and absorption of salt.
• Add the asafoetida,coconut and curry leaves.Mix well.
• Remove from the heat.
• Serve hot .

*People with high cholesterol levels may avoid the coconut and substitute it with sauteed onions.

You can also garnish this dish with grated carrots.

CANDIED ALMONDS

When you crave for something sweet but lazy to sweat it

 out in the kitchen,here is a " Quick fix" dessert which can

be whipped up in a few minutes with minimal strain and 

very few ingredients....


INGREDIENTS

• ALMONDS -1 CUP
• SUGAR -1/ CUP
• GHEE - 1/2 TEASPOON

METHOD

1. Roast the almonds in a pan for a few minutes till it begins to crack up.
2. Or you can microwave them for 1-2 minutes.
3. Heat the sugar in a pan .
4. When it melts , add the ghee.
5. When it changes color,( reaches string consistency )mix in the roasted almonds. Stir well till they are coated with the sugar.
6. Pour into a greased plate.
7. Cool for a few minutes.

   Store for a few days in an airtight container (if there are any left!)

Linking to.....

http://sunflowersupperclub.blogspot.in/2014/08/weekend-potluck-133.html

DHOKLA

      Here are some soft and melt in the mouth Dhoklas....

INGREDIENTS

• CHANNA DHAL-2 CUPS
• DESKINNED URAD DHAL-1 TABLESPOON
• GREEN CHILLIES-5-6
• LIME JUICE-1 TABLESPOON
• GINGER-I SMALL PIECE
• TURMERIC-1/4 TEASPOON
• ASAFOETIDA - FEW PINCHES
• MUSTARD SEEDS-1/2 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• CORIANDER LEAVES -FEW
• CURRY LEAVES-FEW
• OIL-2 TABLESPOON
• SUGAR-1 TEASPOON
• SALT TO TASTE

METHOD

1. Soak  the dhals for 4-5 hours. Clean .
2. Grind to a paste (like adai batter) with ginger,2 chillies, asafoetida and salt.
3. Keep aside for a few hours.
4. Add the lime juice and Bicarbonate of soda and let it froth well.
5. Fill a greased tray up to 1/3 of the containers height.
6. Steam for 10 -15 minutes in a cooker .Cut into squares when cool.
7. Now ,heat the oil in a pan. Fry the mustard seeds,chopped green chillies and curry leaves .
8. Add a few tablespoons of water to the pan and add some sugar to it.Cook foe a few seconds till the sugar dissolves.
9. Now pour the chilli,mustard ,sugar mixture over the dhoklas.
10. Let it soak up the liquid.
11. Garnish with coriander leaves. 

• Serve with mint chutney and sweet chutney.
• This is wholesome protien rich,low fat,healthy and tasty snack.

MOONG DHAL PAKODA

Here is a crunchy and spicy , protein rich snack.....

INGREDIENTS

• MOONG DHAL (PAASIPPARUPPU) -1 CUP
• CHOPPED ONIONS - 1 CUP
• CRUSHED GARLIC - 3 FLAKES
• GREEN CHILLIES -4
• GINGER - 1 SMALL BIT
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Soak the moong dhal in water for 30 minutes.
• Drain.
• Grind to a coarse paste in a mixie.
• Mix in the finely chopped onions,green chillies,ginger,crushed garlic and salt to taste.
• Heat the oil in a kadai.
• Drop small bits of the batter into the hot oil.
• Fry toll reddish brown on all sides.
• Drain  .Serve hot with chutney or sauce.

PANEER PATTIES

Here is the recipe  for a simple and easy to make these melt in the mouth patties made with easily available ingredients.

INGREDIENTS

• MILK - 500 ML
• LIME JUICE - 2 TSPS
• BOILED AND MASHED POTATOES-2 CUPS
• ONIONS -1
• BREAD -2 SLICES
• PEPPER POWDER AND SALT - TO TASTE
• CORN FLOUR - 2 TBLSPS
• BREAD CRUMBS -2 TBLSPS
• OIL FOR FRYING

METHOD

• Boil the milk and add the lime juice. When it curdles ,remove from heat and filter the paneer.
• Crumble it well.
• Mix the finely chopped onions,paneer and mashed potatoes well.
• Add salt and pepper to taste.
• Crumble the bread slices and knead with the mixture.
• Shape them into 2" rounds about 1/2 " thick.
• Dip them in a batter made of cornflour and water and roll them in breadcrumbs.Dust off the extra crumbs,taking care not to break the patty.
• Deep fry in hot oil till it turns golden brown.
• Serve hot with tomato ketchup.

PANEER PAKORAS

Here are the monsoon showers...

what is more welcome than a plate of

yummy,crunchy Paneer Pakoras?

INGREDIENTS

• PANEER CUBES -3 CUPS
• GRAM FLOUR -1 CUP
• RICE FLOUR -1 CUP
• CHILLY POWDER -3 TEASPOONS
• SODA BICARBONATE -1/4 TEASPOON
• GARAM MASALA POWDER- 1/2 TEASPOON
• CHILLI CHICKEN RED (FOOD COLOR) -1 PINCH
• (OPTIONAL)
• SALT TO TASTE
• OIL FOR FRYING
• CORIANDER LEAVES FOR GARNISHING
• FRIED CURRY LEAVES FOR GARNISHING

METHOD

• Mix the flours,soda bicarbonate,chilli powder ,salt and garam masala powder well.
• Add some water and make a thick coating batter.
• Dip the paneer cubes in the batter and coat them well.
• Fry them in hot oil ,taking care they do not stick to each other.
• Arrange in a serving dish and garnish with coriander leaves and fried curry leaves.
• Serve hot with green chutney or tomato sauce.

CHEESY SWEET CORN BALLS

   




These yummy Cheesy Sweet Corn Balls make a great starter,quick bite or any time snack loved by the young and old alike...

INGREDIENTS

• BOILED SWEET CORN -2 TABLESPOONS
• GRATED CHEESE -2 TABLESPOONS
• BOILED POTATO - 1 CUP
• GREEN CHILLIES-1
• BREAD -3SLICES
• CORNFLOUR-2 TEASPOONS
• BREAD CRUMBS-I/2 CUP
• OIL FOR FRYING
• SALT TO TASTE
• OREGANO - A BROAD PINCH

METHOD

• Crumble the bread slices and mix them with the boiled potato.
• Add salt to taste. Knead to a dough.
• Mix the boiled corn ,finely cut chillies ,oregano and cheese.
• Make a cup with the potato-bread mixture.
• Spoon in some cheese -corn mixture.
• Make a ball out of the bread -potato cup with the mixture inside.
• Make a batter out of the cornflour.
• Dip the balls in corn flour batter and roll it in breadcrumbs.
• Deep fry in medium hot oil till they are golden brown.
• Serve hot with tomato sauce and potato wafers.

CHEESE STICKS

INGREDIENTS

BREAD SLICES                 -2
BOILED POTATOED        -1 CUP
GRATED CHEESE             -1 CUP
CORNFLOUR                    -2 TABLESPOONS
BREAD CRUMBS              - 1/2 CUP
OIL FOR FRYING
CHILLY FLAKES                - to taste
SALT                                   - to taste

METHOD

1.MIX TOGETHER SHREDDED BREAD SLICES,BOILED POTATOES,CHEESE,SALT AND CHILLY FLAKES.
2.SHAPE INTO 1 CM BY 4 CM STICKS WHICH ARE ABOUT 1/2 CM THICK.
3.DIP THESE STICKS IN A PASTE OF CORNFLOUR AND WATER AND ROLL THEM IN BREADCRUMBS.
4.DEEP FRY THEM IN MODERATELY HOT OIL TILL THEY ARE DONE.

#SERVE HOT WITH TOMATO KETCHUP.
# A GREAT ANYTIME SNACK.
# YOU CAN EVEN SHAPE THE STICKS AND FREEZE THEM AND FRY AS AND WHEN NEEDED.


http://leckerandyummyrecipes.blogspot.de/2012/03/healthy-morsels-journey-begins.html

CHANNA SUNDAL

INGREDIENTS

• KABULI CHANNA                   -1 CUP
• (CHICK PEAS)
• GRATED COCONUT                -1/2 CUP
• CURRY LEAVES                       - FEW
• OIL                                             -2 TEASPOONS
• MUSTARD SEEDS                    -1/4 TEASPOON
• URAD DHAL                             - 1/2 TEASPOON
• GREEN CHILLIES                     - 4-6
• ASAFOETIDA POWDER          - A PINCH
•  SALT TO TASTE

METHOD

1.SOAK CHANNA OVERNIGHT OT FOR 6-7 HOURS

2.PRESSURE COOK CHANNA TILL DONE .

3.HEAT OIL IN A KADAI.

4.ADD MUSTARD SEEDS,URAD DHAL AND LET THEM  SPLUTTER  WELL.

5.ADD THE CHOPPED CHILLIES,CURRY LEAVES AND ASAFOETIDA AND FRY WELL.

6.ADD CHANNA AND SALT. COOK WELL.

7.WHEN ALMOST DONE ,ADD THE GRATED COCONUT AND STIR WELL AND REMOVE FROM HEAT.

# THIS IS A VERY HEALTHY DISH WITH HIGH PROTIEN AND  A LOW GLYEMIC INDEX ,

IT HELPS  TO KEEP SUGAR LEVELS UNDER CONTROL.

# SEVERE DIABETICS MAY AVOID OR MINIMISE THE COCONUT IN THE DISH.

MASALA VADAI

INGREDIENTS

GRAM DHAL -                   2 CUPS

RICE -                                 1 TABLESPOON

CHOPPED ONIONS-        1/2 CUP

DRY CHILLIES -                8-10

CURRY LEAVES -             FEW

SALT TO TASTE

OIL FOR FRYING


METHOD

1.SOAK THE DHAL  AND RICE FOR 40 MINUTES

2.DRAIN.ADD CHILLIES,SALT, ONIONS AND CURRY LEAVES.

3.GRIND TO A COARSE PASTE IN MINIMUM SPEED TILL YOU GET A COARSE PASTE.

4.HEAT OIL IN A FRYING PAN.

5.SHAPE THE DHAL MIXTURE INTO SMALL DISCS OF ABOUT

 2 INCH DIAMETER AND 1/2 INCH THICK.

6.FRY IN HOT OIL TILL DONE.

7.WHILE FRYING KEEP THE OIL IN MEDIUM HEAT FOR EVEN

BROWNING AND COOKING.

# AS A VARIATION YOU CAN ADD GREEN CHILLIES .

# IF YOU WISH YOU CAN EVEN ADD A FEW PODS OF GARLIC

WHILE GRINDING FOR THAT EXTRA FLAVOR.



SERVE HOT WITH COCONUT CHUTNEY.