Jaggery Rava Sheera

Jaggery Rava Sheera is yummy flavored sweet that can be made in very less time Semolina blended with powdered jaggery, banana and dryfruits makes it very delicious. Enjoy this healthy dessert.

Jaggery Sheera

Ingredients

1	cup Chiroti rava (semolina or sooji)
1	cup water
1/2	cup Ghee
	Few Raisins
1	cup  Sugar
	Few Cashew nuts/Badam  3/4 cup jaggery (reduce as per your taste) 1 banana chopped Method - In bowl, add jaggery and water and let it boil till it forms a syrup. Drain and keep it aside. Next Roast rava in the ghee till aromatic. Add jaggery syrup and mix. Simmer and cover with lid till it blends in.  Add raisins and cardamom powder, other dryfruits, banana and  mix well. Add extra ghee and mix till it leaves side. Enjoy hot.

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"You have to learn the rules of the game. And then you have to play better than anyone else." Albert Einstein

Punugulu / Crispy Vadas

Punugulu / Crispy Vadas is an interesting and easy recipe made from leftover idli batter. A perfect evening snack to enjoy with hot coffee on a rainy day. Do try it out.

Punugulu / Crisy Vadas

Prep time: 10 mins

Cooking time: 20 mins

Total Time: 30 mins

Servings : 4

Cuisine: South Indian

Course: Snacks

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• Ingredients
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• 2 cups idli batter

½ cup onion finely chopped

1-2  green chilli, finely chopped

Coriander leaves few

Curry leaves few

Coconut chopped-few

1 tsp jeera

½ tsp kalamiri

Salt for taste

1 tbsp chiroti rava

1 tbsp rice flour

oil for deep frying

Method- Heat oil in a kadai. In a bowl, add the idli batter, add rava and rice flour and fluff the batter well with a beater. Next add chopped onion, green chillies, coriander leaves, jeera,miri,coconut pieces and salt. Mix well. 

Now slowly make small vadas and drop them in the oil. Let the heat remain on medium. Fry till the vadas become golden brown on both sides. Serve Punugulu or Idli Batter Bonda hot with chutney of your choice.

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What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

Tomato Rava Idli

Tomato Rava Idli is healthy and tasty breakfast, all time favorite of South Indian homes. Enjoy hot with chutney or saagu. Prep time: 20 mins Cooking time: 15 mins Total Time: 35 mins Servings : 4 Cuisine: South Indian Course: Breakfast, Brunch Ingredients: 2 cups rava (semolina) (roasted) 1 1/2 cups yogurt (pref sour) 1 tbsp rasam pwd 1/2 cup tomato puree 1tbsp chopped, coriander Salt to taste 1 tbsp. oil 1 tsp. mustard seeds  1 tsp. cumin seeds 1 tbsp. cashewnuts(roasted) Tomato Rava Idli Method:- Heat a kadai, add oil, add mustard seeds add roasted rava, salt and mix well.  Allow the rava to cool. In a bowl Add the rava, curds,  tomato puree, chili powder, cashews and  mix well without any lumps in the batter. Cover and keep it for 1 hour. Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. Serve Tomato Rava Idli hot with ghee, chutney or saagu.

Idlis are easy to digest, gluten-free, and rich in probiotics, making it a great option for breakfast or a light meal.

'Yesterday is gone.Tommorrow is not yet come.

We have only today. Let us begin.' Mother Teresa

Cabbage Onion Fritters

Cabbage Onion Fritters

Cabbage Onion Fritters or Pakoda or Bhajiya is simple and easy to prepare. It's crispy, spicy and tasty. One more snack variety that can be made from the leafy green Cabbage for a nice rainy evening. Enjoy it with chutney or sauce. Do try it out.

Prep time: 10 mins

Cooking time: 20 mins

Total Time: 30 mins

Servings : 4

Cuisine: Indian

Course: Snacks

Ingredients

• 1 cup Finely chopped/shredded cabbage
• 1 cup sliced onion
• 1 cup besan/Gram flour
• 2 tbsp rice flour
• 1 tsp red chili pwd
• 1/2 tsp dhania jeera pwd
• 1/2 tsp garam masala
• 2-3 green chili, finely chopped
• 1 tsp ajwain
• 1/2 tsp cumin seeds
• Hing-pinch
• Tumeric-pinch
• Few coriander leaves
• Few curry leaves
• Water
• salt for taste
• oil for frying

Method- Take a bowl combine all the ingredients and mix well.  Next add cut cabbage and onion, the flour and mix well. Add water only if required since the vegetables will leave some water. Heat a little oil and add it to this batter and mix it well.

Keep it for sometime. In a kadai heat sufficient oil for frying. Slowly add the cabbage onion mix in batches in the hot oil. Fry till golden brown on both sides.  Drain on absorbent paper. 
Serve hot crisp bhajias with ketchup or chutney of your choice.

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(Green Cabbage is one vegetable that is always available and surplus at everyone's home. 

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Shahi Pulao

Shahi Pulao is healthy combination of rice with vegetables, paneer and dry fruits.  You can enjoy it with gravy or just like that.

Shahi Pulao

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20mins
Course : Main 
Cuisine: North Indian
Servings: 2

Ingredients

2 cup basmati rice

1/2 cup sliced onions
1/2 cup tomatoes

1 cup (mix vegetables-beans,carrot,potatoes, peas)

2-3 black pepper

1/2 tsp jeera
1/2 cinnamon

2 cloves

2 cardamoms
1 bay leaf

1 green chillies
finely chopped

1/4 tsp turmeric powder

1 tbsp butter

1 tbsp oil
2 tbsp curds

salt to taste
Saffron milk -2 tbsp
Garam masala-1/2 tsp
Pulao masala-1/2 tsp (opt)
Coriander leaves-few
Mint leaves - few

Topping
Paneer-few cubes
Dry fruits-few 
Bread pieces-few
Onion shredded-few

Method

Fry dry fruits, paneer, onion,bread crumbs and keep it aside.
Wash the rice and keep aside. Heat the butter and oil in a pressure cooker/pan add the pepper,cinnamon, cloves, cardamom and sauté for 1 min. Add the onions and sauté. Next add the tomatoes and sauté for 1 minute. Add curds and mix well. Next add garam masala, Pulao masala and 2 cups of hot water, salt, turmeric powder, green chillies and stir for a few seconds. Add saffron milk and mix well. Pressure cook for 2 whistles.  Once done fluff the rice and top it with the items fried earlier. Serve hot with raita of your choice.

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"We become what we think about all day long."Ralph Waldo Emerson

Moong Dal Kachori

Moong Dal Kachori is a delicious fried snack. It can be stuffed with any filling of your choice like peas, onion, potatoes.  This version is the traditional one with moong dal. You can serve it with chutnies like sweet tamarind chutney, mint, coriander chutney or ketchup. You can also break the crust of Khasta Kachori and fill with chutnies, onions and sev. Enjoy !

Prep Time: 25 MIn  

COOK TIME: 20 MIN.  
TOTAL TIME: 45 MIN

Course: Snacks

Cuisine: Indian

Moong Dal Kachori

Ingredients

Flour 2 cups

1/2 cup oil or ghee

Ajwain- 1 tsp

Salt 1 tsp

water for kneading

Oil or frying

Filling

Moong dal-1/2 cup (soaked)

Ginger shreds-1/2 tsp

Green chilies-1-2 finely chopped

Jeera-1 tsp
Fennel-1 tsp
Hing- pinch
Turmeric- pinch
Oil-1 tsp

Red chili pwd- 1tsp
Garam masala -1tsp
Amachur pwd/ Tamarind paste-1/2 tsp
Salt for taste

Method- Sieve the flour. Next add the oil and mix the flour till crumbly. Next add salt and water and mix to make a stiff dough. Cover and rest for 30-45 mins. 

Heat oil in kadai. Next Grind the moong dal wthout water. In a pan, take oil add jeera, green chilies, turmeric, hing, fennel seeds, all the masala powders and fry. Next add the ground mix of moong dal and mix well. Add salt and fry till the mixture becomes dry. Take small portion of dough and make a cup, add the moong filling. Close the cup. Flatten it and roll it into small thick puri. 

Slowly slide the kachoris in the oil and fry on medium heat till golden brown on both sides.  Serve hot with ketchup or  chutney of your choice. 

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What you to do every day matters more 
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Poha Aloo Vada

Poha Aloo Vada

Poha Aloo Vada is simple recipe made from rice flakes with boiled potatoes. Perfect and quick evening snack.

Recipe Type: Starter, Snacks

Prep Time: 10mins

Cooking Tim: 20 mins

Total time: 30 mins

Cuisine: Indian 

Ingredients

• 1 cup - soaked Poha / Rice Flakes. 
• 2 potatoes, boiled and mashed 
• 2 to 3 - green chillies, finely chopped. 
• 1 tsp - red chilli powder. 
• 1 tbsp - Coriander leaves, finely chopped. 
• 1 to 2 tbsp - Chickpea flour. 
• 1/2 tsp Jeera
• Salt to taste. 

Method- Drain the water from the soaked poha. Heat oil in a kadai. Next add the mashed potatoes, and other items mentioned in the ingredients and mix well. Make small balls and flatten them. Slowly slide them in the hot oil and fry till golden brown on both sides. Serve hot with chutney or tomato ketchup.

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What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

Paneer Butter Masala

Paneer Butter Masala is a yummy and delicious North Indian Gravy that can be enjoyed with Indian Breads and rice. It is rich and creamy and tasty. One of the favourite restaurant vegetarian gravy, it is easy to prepare at home. Do try out!

Paneer Butter Masala

Prep Time -10 min

Cook Time-20 mins

Total Time-30 mins

Servings-4 

Ingredients

• Paneer cubes-1 cup
• Onions chopped-1/2 cup
• Cashew-5-8 
• Tomatoes pureed- 2-3
• Ginger garlic paste-1/2 tsp
• Chilli powder- 1 tsp
• Dhania jeera pwd-1tsp
• Garam Masala-1 tsp
• Kasuri methi- 1 tsp
• Cinnamon-small piece
• Cardamom-1 piece
• cloves-1 or 2
• Fresh cream- 2-3 tbsp
• Salt to taste
• Butter/Ghee- 2 tablespoons

Method

Heat butter in a pan. Add the dry spices and onion and cashew and fry well. Blend it in a blender. Next add butter, add the ginger-garlic paste and saute well. Next add chilli powder and fry for a minute. Add the pureed tomatoes and cook till oil separates. Next add the blended onion mix and stir well. Add water to make the gravy. Next add salt and paneer and cook for a minute. Finally add the fresh cream and simmer for 5-10 mins.Garnish with crushed kasuri methi. Serve hot with Indian Breads. Here I have made Wheat flour Lachha Paratha with Paneer Butter Masala Gravy.

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'Accept responsibility for your life.Know that it is you who will get you where you want to,no one else' Les Brown.

Cabbage Kayi Sasive Chitranna

Cabbage Kayi Sasive Chitranna (Coconut Mustard Rice with Cabbage blended with red chilies ) is an authentic South Indian Rice speciality-a real spicy delight. Enjoy with raita or papad. Perfect for cold winters.

Course: Main Course
Cuisine: Karnataka South Indian
Servings:4

Prep in 

15 M

Cooking time

30 M

Total time 

45M

Cabbage Kayi Sasive Chitranna 

Ingredients

Cooked rice: 1 cup
Salt-for taste

Grinding

• Grated coconut: 1/2 cup
• Sasive/Mustard seeds: 2 tsp
• Red chilli: 5-7 (according to taste)
• Salt:for taste
• Jaggery-1/2 tsp
• Tamarind paste-1 tsp

Seasoning-

• peanuts: 15-20 
• Hing-Pinch
• oil for frying 3-4 tsp
• Mustard -1/2 tsp
• Urad dal-1/2 tsp
• Chana dal-1/2 tsp
• Curry leaves
• Cabbage-1/2 cup shredded

Method-  Pressure cook rice. Spread it on a plate for cool. Fry cabbage in oil and keep it aside. Pressure cook rice and spread it on plate to cool. Grind coconut, hing, mustard and red chillies to a nice paste. (If required, add a little water  while grinding) Take a kadai, heat oil and add peanuts and fry well. Keep aside. Add mustard, chana dal,  urad dal, curry leaves and sauté.  Add the coconut paste mixture,cabbage and fry well.  Add the rice, salt, fried peanuts and mix well and serve hot and spicy Cabbage Kayi Sasive Chitranna with raita or papad/sandige.

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"I don't know the key to success, but the key to failure is trying to please everybody."Bill Cosby