Dhokla

This adapted breakfast recipe takes just about 5 mins of work while the microwave does the rest. Anytime when I am in a hurry and/or need a filling breakfast, this really works!!!

Ingredients: Rava, Curd, Ginger(Grated), Green Chilli (1 piece, Chopped), Eno(1pkt), Onion (1, Chopped), Carrot Optional (1, grated)

Serves: 4

1. Mix 1 cup of curd, and 1 cup of rava and 1 cup of water.
2. Add onion, ginger and chilli and mix well. If you have time, you add grated carrot also to the Dhokla.
3. Add a pinch of turmeric powder, 1 spoon sugar and salt to taste and let it remain for 5-10 mins.
4. Add Eno and pour immediately in a microwave dish and cook for 10 mins on conventional mode at high temperature. If you do not have a microwave, pour in a plate and steam in a pressure cooker for ten mins similar to idli.
5. Remove from microwave and add oil, mustard and jeera tempering
6. Cut into square pieces, garnish with coriander and serve with ketchup or green chutney.

Alternatively you can also replace besan with rava for the Dhokla.

Andhra Style Coconut Rice

Cooking time - 30 minutes
Serves - 3 to 4

Ingredients

Raw Rice - 2 cups
Coconut Milk - 3 cups
Water - 1 cup
Ginger Garlic Paste - 1 1/2 tsps (or you can use 6 - 8 cloves of garlic)
Green Chillies - 4, slit lenth-wise
Onion - 1 big
Cardamoms - 3 to 4
Cinnamon - 1 small stick
Bayleaf - 1
Cloves - 4 medium or 5 small
Turmeric Powder - 1/2 tsp
Salt t o taste
Ghee - 1/2 tbsp
Oil - 1/2 tbsp
Coriander leaves for garnishing

Method

1. Heat ghee and oil in a pressure cooker.
2. Add the Cinnamon, Cardamoms, Bayleaf and cloves. Fry for a minute.
3. Add the onions and fry until it turns pink.
4. Mix the ginger garlic paste and turmeric powder. Saute in medium heat until for 5 minutes.
5. Add the raw rice and fry for a minute.
6. Put in the coconut milk and water. Add salt,  close the cooker lid and let it blow 3 whistles. 
7. Garnish with coriander leaves before serving. 

This coconut rice can be served with all types of raita, any type of kurma and any spicy curry. 

Cheese Rice

This one is for cheese addicts like me... who are bored at home and don't want to spend hours at the kitchen! This recipe was concocted by me in one of those absolutely boring saturday afternoons! Its a little heavy, so consume smaller quantities of this!

You can add vegetables, oregano, chilli flakes or eggs as per your taste!

Serves - 1 
Cooking time: 10 minutes

Ingredients:

• Leftover rice (from the previous hour of the day) - 1 cup
• Milk - Half cup
• Grated Cheese - 1 cube
• Onion - 1 small or 1/2 medium, finely chopped
• Salt and Pepper to taste
• Salted butter - 1 tsp

Method:

1. Heat a kadai and melt the butter.
2. Add the onions and fry till its transluscent.
3. Add the milk, salt and pepper.
4. Add rice and let the rice cook in the milk for 5 minutes.
5. Add the cheese an mix until it reaches a creamy state.
6. EAT! :-)

Bread and Paneer Cheese Balls

Ingredients:

• Paneer - 200 gms
• Bread - 10 to 12 slices (You can use any type of bread. White / Brown / Wholewheat, whichever you like)
• Thick Curds - 1/4 cup
• Cheese cubes - 1 or 2
• Green Chillies - 2 to 3 finely chopped
• A piece of ginger, finely chopped or grated
• Coriander leaves, finely chopped (easier way to finely chop coriander is to use scissors instead of knife)
• Corn flour - 2 tbsp
• Salt and Pepper to taste
• Oil for frying

Method:

1. Soak the bread slices in curds for 2 minutes
2. Grate Paneer and cheese.
3. Mix the paneer-cheese combo with the bread slices in curd and all other ingredients
4. Knead this mixture well, so that it gets tightly bound.
5. Make small round balls and deep fry in oil.
6. Makes 12 to 15 balls. Serve hot during tea time. 

Stir fried Macaroni

Ingredients:
1. Macaroni 200 gms
2. Cauliflower florets 1 cup
3.  Tomato 1 nos.cut in to small pieces.

4. Spring onions ½ cup

5. Button mushrooms 200 gms

6. Baby corn 100 gms

7. Carrots cut in to strips 100 gms

For the Sauce:
1.     Vinegar 1 tbsp
2.     Sugar 1/2 tsp
3.     Soya sauce 1 tbsp
4.     Olive oil 1 tbsp.
5.     Salt and pepper.

Method.
1. Boil the macaroni in salt water, drain and keep aside.
2. Heat oil in pan and add the vegetables one by one, keeping mushrooms and spring onions for the last and fry till they are cooked in HIGH FLAME.
3. Add salt and pepper for taste.
4. Add the macaroni and stir gently for 2 minutes. 
5. Add the sauces and mix gently .
6. serve hot as main course

This is a healthy dish loaded with vegetables. Kindly keep in mind that there is salt in soya sauce, so add salt with care. Fried egg can also be added as garnish.

Srilankan Curry

Serves up to 2 to 3

Preparation time 10 minutes

Cooking Time 20 minutes

Ingredients:

1.Potatoes 500 gms

2. Coconut milk 1 cup

3. Green Chillies 3 nos.

4. curry Leaves 1 small bunch.

5. Red chilli powder ½ tsp.

6. Good Quality Saffron ¾ tsp.

7. Garlic pod 2 nos. minced.

8. water ½ cup

9. Salt to taste.

Method:

1. Boil the potatoes, peel it and cut it in to medium sized cubes.

2. Heat little oil in pan and add garlic and sauté for 1 minute.

3. Add green chillies, potatoes, curry leaves and red chilli powder.

4. Fry for 2 minutes and and add coconut cream and salt.

5. Add salt.

6. Add water and cook over medium heat stirring frequently , until the coconut cream thickens, about 15 minutes.

7. Add saffron and cook for 5 minutes over low heat.

8. Once the gravy is ready, remove the pan from the heat and let stand for 5 minutes before serving with plain rice.

This dish is easy to prepare and uses less oil and regular ingredients that are readily available in the house.

Raw Banana Kofta Curry

Ingredients: 

For the koftas:
1 - raw banana (boiled, peeled and mashed)
1- potato (boiled, peeled and mashed )
Salt to taste
1 tsp - green chilly paste or red chilly powder
1 tsp - cumin powder
1 tsp - ginger paste
Bread crumbs or corn flour for binding
Oil for frying

For the curry:
1 big - onion
2 - tomatoes
1 tsp - ginger garlic paste
2 tbsp - grated coconut
cloves and cinnamon stick, a little
2 cardamoms
Coriander leaves
2 - green chillies
Salt and sugar for taste

Method:

1. Mix all ingredients for the kofta and prepare them separately. 
2. Dry roast the cloves, cardamom and cinnamon. 
3. Once it cools, grind them coarsely. 
4. In a kadai fry 2 tsp of ghee. 
5. Add 1 tsp of cumin, 2 onions cut in large pieces and fry until onions turn pink. 
6. Add ginger garlic paste and green chillies fry for a little while. 
7. Add the ground powder and fry for 1 minu te. 
8. Add chopped tomatoes and a little grated coconut. 
9. Add salt, fry until tomatoes become soft. 
10. Cool the mixture and grind it with some coriander leaves. 
11. Boil the mixture with the required amount of water to get curry consistency. 
12. Check salt. 
13. Add a little sugar for taste. 
14. While serving, add fried koftas and garnish with chopped coriander leaves.

Peanut and Oats Munchies!

 Peanut and Oats Munchies!

Ingredients

1.sesame seeds 100 gms

2.Olive oil 1/4 tbsp

3.Peanuts 1 cup

4.Honey 2 tbsp

5. Jaggery  2 tbsp

6. Oats 4 tbsp.

7. Wheat flakes 1 cup

Meathod

1. Roast sesame seeds in a pan separately for 5 minutes and keep aside.

2.In another pan, add olive oil and fry peanuts.

3. Once peanuts are roasted,add honey, jaggery and let it melt and get sticky.

4.Switch off the gas and then add the oats,wheat flakes, roasted sesame seeds and bake for 5 minutes.

5.cut in squares and store in air tight jar.

Note : If you don't have a microwave, level the ingredients in the pan and simmer for 5 minutes being careful not to burn.

This is a very healthy snack and can be had anytime in small quantities  between meals or when fasting.

Brazilian Coffee Cookies

Brazilian Coffee Cookies

Ingredients:

1.Brown Sugar and regular sugar 50 gms

2.Butter 50 gms

3.Banana Mashed 1/2

4.salt Pinch

5.Baking powder 1/4 tbsp.

6.Milk 2 tbsp

7.Corn flour 1 cup

8.coffee powder  1 tbsp ( good quality Instant coffee powder)

9.Vanilla and Coffee essence 1 tbsp

Method:

Fold all ingredients one by one starting from butter and keep it in fridge for 20 minutes.

Roll it in to balls and bake for 20 minutes.

Almond Cookies

Almond Cookies

Ingredients:

1. Almonds 115 gms

2.Sugar 100 gms

3.Orange juice 2 tbsp

4.Vanilla essence 1 spoon

5.Orange Zest 1/2 spoon

6.Maida 155 gms

7.Baking powder 1 tbsp.

Method:

Mix all the ingredients one by one and keep the dough in fridge for 30 minutes.

Make small balls and dip it in almond crumbs and bake for 20 minutes.

Shukto

Serves : 2 to 3
Prep Time: 5 mins
Cooking Time: 20 mins

Ingredients:

1. poppy seeds 1 tbsp Soaked in warm water

2. Rai 1tbsp. Soaked in warm water

3. Green chilies 2 nos., Ginger 1/2 inch.

4. Tumeric 1/2 spoon,Dhaniya roasted 1 tbsp.

5.Brinjal 4 nos, diced

6.Carrot 2 nos. diced

7.Karela 1 nos. diced

8.Potato 1 nos. diced

9.Peas 1/4 cup

10. Plantain (Raw banana) 1/2 diced

11. Tomato 1 nos. diced.

12.onion 1 nos. diced

13. salt to taste.

Method:

1. Grind all ingredients from 1 to 4 with little water in a fine paste.

2. Heat oil in pan and add onion and saute for 5 minutes.

3.Add tomato and fry for 2 minutes.

4. Add all vegetables on by one.

5.Add the ground paste and salt to taste.

6.Add water and simmer till the vegetables are tender.

7. Serve this Bengali dish with hot rotis. 

Mirchi Coconut Biryani

Serves up to 4 

Preparation time 15 minutes

Cooking time 25 minutes

Ingredients 

1.Coconut 1 cup

2.Green chilies 4 to 6 as per taste

3.Onion 1 nos.

4.cinnamon stick 1/2 inch

5.Freshly ground garlic and ginger paste 2 tbsp. Kindly avoid pre grounded,bottled ginger garlic paste.

6. Coriander and fresh mint 1/2 cup

7.pepper 1/4 tbsp

8.Cardamom 3 nos.

9.Bay leaves 1 nos.

10.cloves 2 to 3

11.Dry dhaniya roasted 1/2 tbsp.

12.Juice of 1 Lemon.  

13. Basmathi Rice 1/2 kg

14.salt

15.Carrots diced 2 nos.

16.Beans cut 100 gms

17.potato diced 2 nos.

18.Soya nuggets 50 gms.

19. Jeera 1 tbsp

Method

1. Grind all the ingredients from 1 to 11 with little water to paste.

2.Heat little oil in a pan and add jeera.

3.Add all the vegetables and saute for 5 minutes.

4.Now add the ground paste and cook for 5 minutes.

5.Add salt to taste.

6. Add basmathi rice and water and cook.

7.Finally add juice of 1 lemon.

Note : Soak Basmathi rice in water for 30 minutes. 

Pea Soup

Serves up to 2 to 3

Preparation Time 5 min.
Cooking Time 20 min.

Ingredients:

1.Butter 50 gms

2.Onion 1 nos.

3.Garlic 3 pearls

4.Carrot chopped 2nos

5.celery 2 nos 

6.Peas 300 gms

7.salt and pepper 

8. Cream 2 tbsp (optional)

9.Water 1 ltr

10.Milk 200ml

 Method:

1.Heat butter and add onion and saute for 5 minutes.

2.Add garlic and saute for 2 minutes.

3.Add carrots,celery and peas,Vegetable stock or 1/2 ltr water and simmer for 30 minutes.

4.cook until the carrots and peas are tender and add 200 ml milk.

5.Once the vegetables are done, blend in to a smooth soup and serve hot.

                                                         

Mushroom Soup

Serves up to 2 to 3

Preparation Time 5 min.

Cooking Time 20 min.

Ingredients:

1.Butter 50 gms

2.Mushroom 200 gms

3.Onion Small 1 nos

4.Celery 2 nos

5.Leek 1 nos

6.Corn Flour 1  tbsp

7.Milk 200 ml

8. water 1 1/2 cups

9.Salt and pepper to taste

Method:

1. Heat butter and add onions and saute for 5 minutes.

2. Add Mushroom and cook for 2 minutes

3. Add celery, leek and cook for 2 minutes.

4. Add milk and water and bring it to boil until the vegetables are done.

5. Mix corn flour in little milk and add it to the mixture.

6. Once the mixture is a little thick, add salt and pepper 

7.Blend the mixture in to a smooth soup and serve hot.

                                                                  

Pumpkin Soup

Serves up to 6 to 8

Preparation Time 5 min.

Cooking Time 20 min.

Ingredients:

1. Pumpkin diced 1.5 kg

2. onion diced 2 nos

3. Butter 50 gms

4. Garlic 5 pearls

5.Veg stock 1 ltr or water 1 ltr

6. fresh cream 2 tbsp (optional)

7. Maple syrup 2 tbsp

8. Whole wheat bread 2 slices

9.salt and pepper as per taste.

Method:

1. Heat butter and add onions and saute for 5 minutes. 

2. Add garlic and pumpkin and mix.

3. Add the veg stock or water and simmer for 15 minutes till the pumpkin is cooked.

4.In a pan, roast the whole wheat bread cut in to cubes till crisp.

5.Once pumpkin is cooked, add maple syrup,salt,pepper.

6.Blend the mixture to a pure`e and add fresh cream and roasted bread cubes.

Paneer in Coconut Cashew gravy

This recipe is quick to make and tastes yummy with chapathis or rice. Doesn't require too many masalas. Like most of my curries, this one is also slightly fattening!! But definitely healthy...

Ingredients:
Paneer : 200 gms
Onion : 2 medium sized
Tomatoes : 2 medium sized
Ginger Garlic Paste : 1 tbsp
Cloves : 4 to 6
Cinnamon : 1 inch piece
Jeera : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Cilantro / Coriander : 2 sprigs
Salt to taste
Oil : 2 tbsp

For the paste :
Fresh Coconut : 1 cup
Cashews : 15
Green Chillies : 4 or 5

Method:

Grind the fresh coconut, cashews, green chillies and water until smooth. (You can also soak some poppy seeds (khus khus) and grind it... I skipped it though)

Heat oil in a kadai and add the jeera until they splutter.

Add cloves and cinnamon and let it roast for a few seconds.

Then add the ginger garlic paste to it and fry for a minute.

Now add the finely chopped onion and fry till the onions are translucent.

Add the finely chopped tomatoes and fry for 2 minutes.

Add the turmeric powder, red chilli powder. Sprinkle handful of water, cover and cook for another 2 minutes.

Then add the ground coconut mixture, salt and water to it. Close with a lid and cook for 5 minutes.

Add the paneer cubes, finely chopped coriander and mix well.

Cover and cook for 5 to 8 minutes. Switch off the flame and serve hot with roti or rice. 

Green Chutney

A bit time consuming unlike others of its kind, but lasts for about a week to ten days if refridgerated and goes with many breakfast recipes like Dhokla, Bread Sandwich, Pancakes, etc...

Ingredients:
2 cups pudina,
1 cup dhania,
1 medium sized onion,
2-3 green chilli, chopped
2 tbsp curd
A small piece of ginger
1 tbsp sugar


1. Grind all ingredients in a mixer.

If you are someone who does not prefer raw onion, you can roast it a bit in oil or replace onions with roasted chana dal.

Papaya and Muskmelon Juice

Papaya is one fruit which comes with many nutritional benefits but in a totally tasteless package !! I know many people including me :) who hate Papaya, but believe me the fruit is extremely good for health. I came across this recipe online sometime back and from then has been one of my favourites. One another thing of this recipe is it appeals to people like me who do not like much of sugar in their juice...!!!

Ingredients: Papaya, Muskmelon, Ginger, Lime Juice (optional)

1. Cut equal portions of Papaya and Muskmelon into small pieces. A quarter of a small papaya and muskmelon would be sufficient for 1 glass of the juice.

2. Add a small piece of ginger, 1/2 glass of water and 2 spoons of sugar.

3. Blend everything in a mixer/juicer and strain.

4. Before serving, add 3-4 drops of lime juice and mix with a spoon. Do not add the lime juice initially as it turns the juice bitter if not served immediately.

5. Server with ice cubes if preferred cold, but it tastes great even otherwise.

Cauliflower Soup

This is a yummy and easy soup. You can add cheese for a variation. 

1. Heat the oil in a deep non-stick pan, add 1 cup finely chopped onions and sauté on a medium flame till they turn translucent.
2. Add 2 cups chopped cauliflower and sauté on a medium flame for 4 to 5 minutes.
3. Add 2 cups of water and 2 cups milk, mix well and bring to boil.
4. Add the salt and pepper, mix well and simmer till the cauliflower is partially cooked, stirring once in between. Keep aside to cool.
5. Blend using a hand blender, so the soup looks like a coarse purée.
6. Transfer the purée back to a non-stick pan and bring to boil.
7. Add the celery, mix well and simmer for another minute. Serve hot.

You can boil or pressure cook other veggies with salt and add them along with cheese with the celery before the final boil.

Baby Corn Manchurian

A tasty evening snack recipe especially after a boring day in office !!!

Ingredients: baby corn, besan, garlic, ginger, oil, soya sauce, pureed tomato/ tomato sauce, coriander, corn flour.

1. Boil the baby corn in water with a pinch of salt. Allow it to cool and cut into long vertical pieces.

2. Mix besan, 1 spoon chilli powder, 1/2 spoon turmeric and salt. Add water and prepare a thick paste. Do not dilute the paste else the mixture would not coat the baby corn thick enough.

3. Add the baby corn in the besan mixture and drop in pre heated oil and fry till light brown in colour.

4. Remove all baby corn pieces from oil and keep aside.

5. Now heat a fresh Kadai with 1 spoon of oil. Add chopped garlic, ginger and onion.

6. Add turmeric powder and a pinch of chilli powder and fry well.

7. Add puréed tomato (2 tablespoons) or alternatively tomato sauce if in a hurry.

8. Mix well and add soya sauce and mix again.

9. Mix 3 medium spoons of corn flour with a bit of water and add the mixture into the gravy.

10. If available add vegetable stock or replace with water ( I always use water.. :))

11. Mix well and allow it to cook on low flame for 5 mins.

12. After 5 mins, add the fried baby corn pieces and cook on high flame for few minutes, stirring continuously.

13. Remove from flame, garnish with chopped onions and coriander and serve.

Cucumber Pancakes

This is one simple and quick recipe that you can make in the morning hurry. There are people who cannot eat curd once it turns a bit sour, this recipe is helpful in such cases as the jaggery neutralises the sour taste.So you have left over curd and cucumber and the option of raita does not exist... Try this!!! Kids will love will, at least my son and sister does... :)

1. Mix 1 cup of rava and 2 cups of grated cucumber. It is okay to measure the grated cucumber along with the water from the cucumber.

2. Add 1/4 cup of curd and mix well.

3. Add 2 big spoons of jaggery and mix. You can either grate the jaggery and mix or break it evenly as per convenience.

4. Optionally you can also add chopped chilli as per taste.

5. Last of all, add salt and leave it for 5 mins.

6. After 5 mins, heat the tawa and spread the mixture evenly like dosa. Add ghee and turn when colour turns a bit darker brown so as to make sure that the rava is cooked. Cook on both sides and remove when both sides are evenly coloured.

7. Serve the pancake with spicy green chutney or if in a hurry with Tomato sauce. Refer the site for recipe of the green chutney.. :)

Moong dal chilla

1. Soak half cup moong dal and half cup masoor / urad dal for half hour.

2. Break 200gms paneer with hand into small pieces.

3. Mix with salt and coriander leaves.

4. Heat 1/4 tsp oil, add jeera, break 3 dry red chillies into small pieces and put in into the oil. 

5. Once it crackles add it to the paneer and mix well.

6. Grind the soaked moong and masoor dal with 2 or 3 green chillies, 1/4 inch ginger, curry leaves, salt to taste and 1/4 tsp turmeric powder. Add water and grind till its of pouring consistency like dosa batter.

7. Heat a non-stick pan, add few drops of oil and pour some batter and spread like a dosa. 

8. Cook on both sides till its golden brown, before removing from tawa, spread a spoonful of the paneer mix, fold and serve.

Ps: you can spread some tomato ketchup / hot n sweet sauce before serving. It tastes pretty good with that too.