semolina idli

Ingredients :-

Rava/Semolina – 2 cups
Finely chopped or grated veggies – 1 cup
(I use carrots,tomatoes,beans,potatoes,spinach etc)
Turmeric Powder (Optional) – 1/4 tsp
Curd/Yoghurt – 1 cup
Grated coconut – 1/4 cup
Coriander leaves chopped (Optional) – as needed
Baking soda – a pinch
Cashews (Optional) – 10 – 12

Mustard seeds – 1 tsp
Urad dal – 1 tsp
Asafoetida(Kaayam) – 1/4 tsp
Green chillies chopped – 4-5
Grated ginger – 1 tsp
Curry leaves chopped – a sprig
Salt – to taste
Oil/Ghee – as needed

Method:-

Heat oil/ghee in a a pan and allow mustard seeds to splutter.Add asafoetida into it,then add urad dal,ginger,green chillies and curry leaves.Stir for a while and add rava into it.Turn the heat to medium and keep stirring it until the rava is roasted.Turn off the heat and allow it to cool.
Add the veggies,curd,coconut,coriander leaves,baking soda and salt and mix well.You can add little more water/curd to get the consistency of the normal idly batter.Allow it to sit for 30 minutes.
Grease the idly plates and keep 1-2 cashews inside each plate and pour batter over the cashews,just like you pour idly batter.Steam cook it for 10 – 15 mts on medium flame.Allow it to cool in the rack for few minutes and then carefully lift it with a spatula and serve with your favorite chutney. I think carrot chutney goes very well with these.

Simple Indian Tofu Curry (Protein food)

• Ingredients:
• 1 packet extra firm tofu
• 1 onion chopped
• 2 tomato chopped
• 2 green chillies
• 1 tsp grated ginger
• 4 cloves garlic sliced
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 1 tsp dhaniya/coriander powder
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 3-4 curry leaves
• 1 avacado(optional)
• 
  
• Procedure :
• 
  
• 1. Cut tofu into small cubes and pan fry until brown, turning them often. Add oil when the water from the tofu evaporates. That way , the oil helps in browning the tofu.
• 
  
• 2.In a pan , heat 2 tsp of oil. Add Mustard , Cumin and Curry leaves. When the Mustard splutter, add onions, green chillies and saute until onion are 1/2 done. Now add ginger and garlic. Cook until rawness of ginger goes away. Add tomatoes and cook until mushy. break them with the back of a spoon and bring the curry together.
• 
  
• 3.Add turmeric power, chilly powder , dhaniya powder and salt. Mix well. add 2 cups of water and cook for 15 min with lid closed partially. or pressure cook for 1 whistle. Now add the tofu pieces and cook for 5 more minutes add avacado paste mix it well and sprinkle with coriander leaves/cilantro.Serve with rice.
• 
  
• Note:
• a. Pressure cooking for one whistle makes the whole process of cooking this curry faster.
• b. One can use tomato paste instead of fresh tomatoes or a combination of both.
• c. Make sure tofu is pan fried for some crunchiness.
• d. If u want a dry curry, do not add water. Just sprinkle water as and when u need and fry until the gravy is well done Then add the tofu cubes and mix well . Fry for few more minutes so that the flavors blend together. Serve with chapatis , tortillas or toasted bread.

chickpea greenapple salad (low-fat and high in protein)

Ingredients:

1 cup chickpea sprouts. (soaked over night n left for a day in a cloth or use a canned one)

1 or 2 green apples

1 pomogranate

red onion

tomato

salt

pepper

lemon juice

cilantro or parsley leaves (optional)

Procedure:

mix them all as per ur taste.

finally add mustard n cumin tempering to that and garnish with cilantro or parsley.

u cant believe it tastes awesome.

Veggie Bowl

Ingredients:

1 cup cooked rice ( i used long grain rice)

5 strands cilantro

salt to taste

lemon juice to taste

1 1/2 cups cooked black beans with salt

1 large bell pepper(capsicum)

1 red onion

1 Avacado

2 medium tomatoes

1/2 cup frozen corn(optional)

2 tbsp sour cream(optional)

2 tbsp shredded cheese(optional)

handful of chopped lettuce

Procedure :

1. chop the cilantro very finely and mix it with rice adding some salt n lemon juice as per taste.

2. cut the bell peppers n onions length wise.

3. Take a pan n add some oil fry the bell pepper n onions to tat fry for 3-4 mins. they should be crunchy so dont over cook.then add salt n pepper. keep aside.

4. cut the tomatoes into 1/4 inch cubes add pepper.

5. grind 1 tdsp of onions n 1 tbsp of tomato n 1 green chilli into chunks not to a paste then mix the avacado paste and some salt with that. your guacamole is ready.

6. now take a bowl add some rice then beans almost double the quantity of rice. then add pepper n onion mixture.then tomatoes n guacamole.

finally add some corn,sour cream,cheese n lettuce.

kakarakaya ullikaram

Ingredients:
1 medium sized onion
1.5 tbsp good quality spicy red chili powder
1/2 tsp cumin seedsSalt to taste
bitter gourd 6 nos
2 tbs oil for frying
amchur powder to taste
4 garlic cloves

procedure :

cut the bitter gourd into circles. In a thick bottom pan add oil and heat it. when the oil is hot add bitter gourd pieces and fry till golden brown.Peel onion and chop roughly.grind the onions,chilli powder,cumin seeds,salt,garlic cloves in a food processor to a coarse powder. then add ground onion paste to the bitter gourd pieces and fry till the oil floats on to the top. take care to stir it occationally so that it does not stick to the bottom add curry leaves and fry for one more minute.

Gutti Vankaya

Ingredients :

small Brinjals-10
big Onions-2
Peanuts- ¾ cup
Sesame seeds- 1/4 cup
Red chillis- 8-10
coriander powder- 1 tbsp
cumin powder-1 tbsp
turmeric-a pinch
tamarind paste- 2 tbsp
salt,chilli powder
Garam masala- 1 tbsp
methi powder-1/2 tsp
butter-1 tbsp
coriander leaves-handful
ginger garlic paste-1 tsp

Procedure :

fry peanuts,sesame seeds and red chillies together and powder them. Add tamarind paste and salt to the powder and stuff them into the slit brinjals. Take a wide pan and put ¼ cup oil and fry the brinjals with lid closed. Once the brinjals are done add the onions and spices. Let thm cook slowly. Lastly add cilantro and turn off the stove.