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

MOONG DHAL KHEER

Here is a healthy and tasty kheer which is so easy to make...

INGREDIENTS

• MOONG DHAL -1 CUP
• JAGGERY - 11/2 CUP
• MILK - 3 CUPS
• ELAICHI -4
• CASHEW NUTS -  10-15
• GHEE -1 TABLESPOON

METHOD

1. Wash,clean and pressure cook the moong dhal with enough water.
2. Mash the dhal till smooth.
3. Dissolve the jaggery in hot water.Strain. Boil the syrup for a few minutes.
4. Add powdered elaichi and the mashed dhal.
5. Stir well.
6. Add  the milk.Boil for a few minutes.
7. Fry the cashew nuts in hot ghee and garnish the kheer.

• This Kheer is called Payatham kanji or Payathamparuppu payasam in Tamil.
• It is usually prepared on Vratam days  or as a neivedyam for pujas.
• It is a protien rich ,calcium rich and iron rich dish.

CHEESY CORN AND CAPSICUM PASTA

Here is a deliciously rich and cheesy pasta which

              can be prepared effortlessly at home...

INGREDIENTS

• ELBOW MACARONI -2 CUPS
• (you can use instant macaroni if you wish)
• MILK -250 ML
• GRATED COOKING CHEESE-1 CUP
• ONION-1
• SWEET CORN-2 TABLESPOON
• CAPSICUM(GREEN.YELLOW AND RED ONES)-1/2 EACH
• WHITE PEPPER POWDER TO TASTE
• SALT TO TASTE
• BUTTER -1 TABLESPOON

METHOD

1. Cook the pasta as per the instructions in the packet or cook it till done in salted boiling water to which a little oil is added .Drain
2. Heat the butter in a pan.saute the sliced onions,sweet corn and sliced capsicum for a few minutes.
3. Add powdered white pepper and a little salt. Add the cooked pasta,milk and cheese .
4. Cook till the milk is absorbed.

         Serve hot with 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.

SIMPLE PANEER MUTTER

If you have a  a weakness for a tasty and healthy side dish which has paneer as a main ingredient ,this is the one for you....



INGREDIENTS

• MILK - I LITER
• LIME -1
• TOMATOES-3
• ONIONS-2
• SHELLED GREEN PEAS -1 CUP
• GREEN CHILLIES-3
• CUMIN SEEDS- 1/2 A TEASPOON
• GARAM MASALA POWDER - 1 TEASPOON
• OIL - 2 TEASPOONS
• SALT TO TASTE
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Bring the milk to a boil.When it reaches boiling point sqeeze the lime into it and let the milk curdle. keep aside for 10 mins.
• Drain the whey and keep the cottage cheese/soft paneer seperate.
• Heat the oil in a pan.
• Fry the cumin seeds. Add the finely chopped green chillies and onions . Fry for a few minutes.
• Add the finely chopped tomatoes and cook well.
• Add salt and garam masala powder.to the onion tomato mixture.
• Boil the shelled peas with a little salt.Drain when done.
• Add the cooked peas to the onion tomato mixture.
• Now crumble the paneer to the mixture and simmer for a minute.
• Remove from heat and transfer to a serving dish.
• Garnish with coriander leaves.

#Serve with rice and rotis.

#Unlike your regular paneer side dishes,this one has no butter or cream added to it and there is very little oil in it.

So it is a healthier and refreshingly tasty dish.

DHAL MAKHANWALA

INGREDIENTS

WHOLE URAD DHAL(WITH SKIN)             -1 CUP
ONIONS                                                          -3
TOMATOES                                                    -3
GINGER GARLIC PASTE                               -1 TEASPOON
CHILLI POWDER                                            -1 TEASPOON
GARAM MASALA POWDER                         -1 TEASPOON
GREEN CHILLI                                                -1
FRESH CREAM                                                -1/2 CUP
BUTTER                                                             -1 TABLE SPOON
OIL                                                                     -2 TEASPOON
SALT TO TASTE
CORIANDER LEAVES FOR GARNISHING.


METHOD
1.SOAK THE WHOLE URAD DHAL FOR 5 -6 HOURS .CLEAN.
2.PRESSURE COOK THE DHAL WITH 4 -5 CUPS OF WATER TILL DONE SOFT.MASH WELL.
3.HEAT OIL IN A PAN. SAUTE THE GREEN CHILLI,GINGER GARLIC PASTE,CHOPPED ONIONS AND TOMATOES.
4.COOK TILL SOFT AND PULPY.PUREE IN A BLENDER.
5.ADD THIS PUREE ,SALT ,CHILLI POWDER AND GARAM MASALA POWDER TO THE COOKED DHAL.
6.BRING TO A BOIL AND SIMMER WELL FOR 10 MINUTES.
7.ADD THE BUTTER AND FRESH CREAM AND REMOVE FROM HEAT.
GARNISH WITH CORIANDER LEAVES.

#YOU CAN ALSO ADD A TABLESPOON OF RAJMA TO THE URAD DHAL.
#A PROTIEN RICH PUNJABI SIDE DISH THAT GOES WELL WITH PARATHAS,ROTIS,AND RICE.
# A REAL COMFORT FOOD,INDEED.

http://tasteofpearlcity.blogspot.in/2012/03/any-one-can-cook-series-45.html

DHAL TADKA

INGREDIENTS

MOONG DHAL    -1 CUP
GARLIC                 -2 FLAKES
ONION                  - 1
TOMATOES          -2
GREEN CHILLIES-3-4
CUMIN SEEDS     -1/2 TEASPOON
TURMERIC
POWDER               - 1/4 TEASPOON
GHEE/OIL              -2 TABLESPPON
SALT TO TASTE
 FEW CORIANDER LEAVES
JUICE OF I LIME


METHOD

1.PRESSURE COOK DHAL WITH ENOUGH WATER TILL SOFT.
2. MASH WELL.ADD SOME WATER AND BEAT WELL.
3.CHOP GARLIC,ONIONS,TOMATOES AND CHILLIES.
4.HEAT OIL/GHEE IN A PAN.ADD THE CUMIN SEEDS AND SPLUTTER.
5.NOW ADD THE GREEN CHILLIES,GARLIC,ONIONS AND TOMATOES.
6.ADD SALT AND TURMERIC POWDER.
7.FRY TILL THEY ARE SEMI COOKED.
8.POUR THE DHAL OVER THE COOKED VEGETABLES AND SIMMER IN LOW HEAT
FOR 5 MINUTES.
9.REMOVE FROM HEAT AND GARNISH WITH CORIANDER LEAVES.
10.POUR THE LIME JUICE AND STIR WELL.

#SERVE HOT WITH ROTIS,CHAPPATIS OR RICE.
# AWHOLESOME AND TASTY DISH WHICH IS LOW  IN FAT AND HIGH IN PROTIENS.

RAJMA CURRY

INGREDIENTS

RAJMA BEANS               - 1 CUP
TOMATOES                     - 3
ONIONS                           -2
GARLIC                            -3 PODS
TURMERIC POWDER     - 1/4 TEASPOON
JEERA POWDER              -1/2 TEASPOON
CHILLY POWDER           -1 TEASPOON
GARAM MASALA
 POWDER                         -1/2 TEASPOON
OIL/GHEE                         -2 TEASPOONS
SALT TO TASTE            
CORIANDER LEAVES FOR GARNISHING


METHOD

1.SOAK RAJMA BEANS OVERNIGHT.CLEAN.PRESSURE COOK TILL SOFT.
2.CHOP ONIONS,GARLIC AND TOMATOES.
3.HEAT SOME OIL IN A PAN.
4.FRY THE GARLIC AND ONIONS TILL THEY ARE TRANSPARENT.ADD TOMATOES AND COOK WELL.
5.COOL THE MIXTURE AND BLEND THEM IN A MIXER.
6.ADD THE MIXTURE TO THE COOKED RAJMA .
7.ADD THE POWDERS AND SALT.BOIL FOR 5 MINUTES.
8.GARNISH WITH CORIANDER LEAVES.

# SERVE HOT WITH CHAPPATIS,ROTIS,RICE ETC.
#A HEALTHY , HIGH PROTIEN , LOW FAT DISH.

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.

MALABAR ADAI

INGREDIENTS

PAR BOILED RICE    - 2 CUPS

RAW RICE               -   1/4 CUP

CHANNA DAL       -3/4 CUP

GREEN GRAM DAL    -1/2 CUP

TOOR DAL             - 1/2 CUP

CHILLIES-6

PEPPER                -1 TEASPOON

CUMINSEEDS       -1/2 TEASPOON

SALT TO TASTE

OIL FOR COOKING

METHOD

1. SOAK TOGETHER THE RICE AND ALL THE DALS FOR 5-6 HOURS.

2. DRAIN AND CLEAN THE SOAKED INGREDIENTS.

3. GRIND TOGETHER WITH CHILLIES, PEPPER AND CUMIN 

SEEDS WITH A LITTLE WATER TILL YOU GET A SLIGHTLY COARSE      PASTE.

4. ADD SALT .MIX WELL AND FERMENT FOR 8 HOURS (ON A HOT DAY, IT IS FERMENTED MUCH SOONER.)

5. THE BATTER IS NOW READY FOR MAKING YOUR ADAIS.

6. HEAT A TAWA AND POUR A LADLE FULL OF THIS BATTER AND SPREAD IT TO A CIRCULAR PANCAKE OF 3 - 4 MM. THICKNESS.

7. DRIZZLE OIL ON THE EDGES AND OVER IT.

8. COOK TILL DONE. THEN TURN OVER AND COOK TILL DONE.

#SERVE HOT WITH A DOLLOP OF BUTTER AND SOME POWDERED JAGGERY.

#AVIAL IS ANOTHER TASTY ACCOMPANIMENT FOR ADAI. SO ARE CHUTNEYS.

#AS THIS DISH IS RICH IN PROTEINS AND CARBOHYDRATES; IT IS A VERY HEALTHY DISH.

# AS A VARIATION, YOU CAN ADD CHOPPED ONIONS OR EVEN DRUMSTICK LEAVES TO YOUR ADAI BATTER.

Linking to...
http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

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.