Gorikayi Masale Bhath / ClusterBeans Masala Rice

Gorikayi Bhath / ClusterBeans Masala Rice is spicy rice variety .An easy one pot meal made with gavar/cluster beans blended with kabuli chana and homemade bhath masala powder.Nutritious and healthy.

Ingredients: 

Gorikayi Masala Bhath

• 1 cup Cooked Rice 
• 1/2 cup chopped gorikayi (gavar/clusterbeans)
• 1/4 cup boiled kabuli chana / kabulkadle kaalu
• salt as per taste
• Grated coconut-2 tsp

Seasoning

• 2 tbsp Oil
• 1 tsp Mustard(sasive)
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 2-3 tbsp Bhath Masala pwd
• 5-6 Curry leaves
• Turmeric pwd-pinch
• Hing-pinch

Method: Allow the rice to cool,spread it on a plate.Heat oil in a kadai. Add mustard seeds,turmeric, curry leaves ,hing,chana dal,urad dal.Once done add chopped gorikayi to the above seasoning. Saute frequently till done.Next add salt, boiled kabuli chana and masala powder. Mix well.Add the cooked rice .Mix well.Cover and cook on low heat.Granish with grated coconut.Serve hot.




(you can add MTR Vangi Bhath pwd also)

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"It's your place in the world ;its your life.
Go on and do all you can with it,and make it the life you want to live" -Mae Jamison.

Baby Corn Palak Sabzi

Baby Corn Spinach Sabzi is a awesome combination of healthy Spinach (Palak) and Baby Corn, deliciously flavoured with various spices. Enjoy with your favorite Indian Breads. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Baby Corn Palak Sabzi

Ingredients:

1 Simla Mirch (capsicum)

cut into big squares

1 cup Baby corn (steamed and chopped)
1 cup spinach (boiled)

1 onion, chopped

1/4 tsp ginger garlic paste

1 tomato

1-2 green chillies chopped

1/2 tsp jeera

1/2 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tsp dhania jeera pwd

1/2 garam masala

1/2 tsp kasuri methi(Everest)

salt to taste

1 tbsp oil

Roasted cashews-few

Method- In a kadai, add little oil ,fry capsicum, baby corn and keep it aside. 
Grind spinach with green chilies into fine paste. 
Next in a pan, heat oil, add jeera, chopped onions, next, add ginger-garlic paste and saute for 2-3 mins. 
Add the tomatoes, masala pwds, ground paste  and fry well. 
Add little water and cook for 1-2 mins. 
Next add the fried capsicum, baby corn, salt, kasuri methi and mix. 
Simmer for 2-3 mins till the gravy blends well. 
Serve hot with rice or hot chapatis.






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"Whenever you find yourself on the side of the majority, it is time to pause and reflect."Mark Twain 

Ragi Paddu

Ragi Paddu or Gundponglu  is a yummy recipe made from Ragi Dosa Batter using the Paddu tava . 

How to Give Your Children Extra Iron — Try this delicious Ragi recipe as breakfast / snack.

Enjoy !!

Ragi Paddu

Ingredients

Ragi Dosa Batter-1 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-3 chopped

Jeera -1 tsp

Onion-1 finely chopped

Fresh coconut-grated

Oil as required

Method:  Mix the salt,onions,coriander leaves,chilies with Ragi Dosa batter. Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side.
Serve Ragi Paddu hot with chutney or enjoy just like that.

Please note the colour is slightly darker due to Ragi Flour.

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Spinach Tomato Pulao

Spinach Tomato Pulao is one pot meal with a healthy combinations of spinach in tomato mix of spices. Simply spicy and tasty and nutritious. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Spinach Tomato Pulao

Ingredients

• 1 cup rice (cooked)
• 1 cup chopped spinach
• 1/4 cup steamed peas
• 1/4 cup onions finely chopped
• 1 cup tomatoes finely chopped
• 1/2 tsp ginger garlic paste
• 2 tsp Pulao masala
• 1 tsp chilli powder
• 1 tbsp butter
• 1 tsp jeera
• salt to taste
• Few coriander leaves

Method-  Cook rice and spread it on a plate to cool. In a kadai, heat butter, add the jeera, when the jeera is done, add ginger garlic paste, chilies and sauté for 1-2 mins. Next add the chopped onions and sauté. Add the tomatoes and cook till it becomes mushy, next add the masala pwds, and fry for 1-2 mins. Add the spinach and simmer for 5 mins on low heat, add cooked rice, peas, salt and mix well. Serve hot with  raita of your choice.



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"To be trusted is a greater compliment than being loved."George MacDonald 

Spinach Aloo Palya / Palak Aloo Sabzi

Spinach Aloo Palya / Palak Aloo Sabzi is made from simple potatoes blended in Bhath powder- with palak, a South Indian variety. Tasty, spicy and delicious. A healthy green delight for Indian Breads.

Palak Aloo Sabzi

Ingredients

• 1 cup spinach (cleaned and chopped)
• 2 potatoes (boiled)
• 1/2 tsp Mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• Hing-pinch
• Turmeric-pinch
• 2-3 tsp Bhath pwd
• Few Curry leaves
• 2 tbsp Oil
• Salt to taste

Method: Mash the boiled potatoes.Heat Oil in pan,add mustard, chanadal, uraddal, jeera, hing, tumeric, curry leaves, and fry for some time. Add the chopped spinach and fry well next add the boiled potatoes and mix. Add the bhath pwd, salt and mix well, fry for some time till the sabzi blends well. Add coconut if req. Serve hot with chapati or rasam rice.

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Spinach Dal / Dal Palak

Spinach dal or Dal Palak is a healthy combination of Moong Dal with Spinach or palak tempered with hing ,jeera and chilies.Nutritious and tasty.Enjoy with rice or chapati.

Ingredients

Spinach Dal

• 1 cup moong dal 
• 1 cup chopped spinach
• 1/2 tsp turmeric
• Salt-taste
• Water
• Lemon Juice-1/2 tsp
• Coconut-1-2 tsp(opt)

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp channa dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Green chillies 3-4 chopped

• Method : Pressure cook dal with turmeric and oil.Blend the dal .Cook spinach in water till done.Add spinach ,dal add water if req.Add salt and mix well.Cook on low heat for 5-10 mins.Heat oil in a pan,add the seasoning items ,once done add to the dal.Add lemon juice.Serve hot with white rice or chapati.

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"Get your facts first, then you can distort them as you please."Mark Twain 

Kabul Kadale Alu gravy

Kabul Kadale Alu gravy (Chana/Chikpeas and potatoes gravy) is a spicy gravy blended with tomato onion mix.

Kabul Chana is Chickpea , a legume variety, healthy and rich in proteins. Healthy food for kids as well.

         Kabul Kadale Alu gravy

Ingredients
Kabuli Chana-1 cup cooked
Potatoes-1 boiled and mashed
Onion-2 finely chopped
Tomatoes -2 finely chopped
Ginger & garlic paste-1/2 tsp
Red chili pwd-1 tsp
Green chillies-1-2
Dhania Jeera pwd-1 tsp
Turmeric-pinch
Garam masala -1/2 tsp
Mustard-1/2 tsp
Curry leaves-few
Hing- pinch
Salt-for taste
Oil-2 tbsp

Method- In a kadai,heat oil, add onions and sauté well, 

next add ginger- garlic paste, chillies and sauté , add the tomatoes and cook till soft. 

Next add all masala pwds and mix well.

Add the cooked chanas, potatoes and mix well.
Add salt and cook on low heat till the gravy blends well.
Prepare seasoning with mustard, curry leaves, and hing add to the gravy.
Serve Kabul Kadale Alu gravy  hot with chapati or rice.


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"You don't choose your family. They are God's gift to you, as you are to them."Desmond Tutu 

Kadle Kaalu Usli / Kabuli Chana Usal

Kadle Kaalu Usli / Kabuli Chana Usal

Kadle Kaalu Usli / Kabuli Chana Usal is a nutritious, quick snack and healthy too. Try it out. It is simple and easy to prepare. You can enjoy with rasam rice or chapati.

Ingredients
1 cup white chickpeas/Kabuli chana

(cooked well)
Grated coconut-2-3 tbsp
Lemon juice-1tsp
Coriander leaves

Seasoning/tadka
Oil

few Curry leaves

1/2 tsp Mustard seeds
1/2 tsp jeera
1/2 tsp chana dal
1/2 tsp urad dal

5-6 finely chopped  green chillies

Hing-pinch

Salt -as per taste

Method- 

Mix the chana with salt . Season with mustard seeds, jeera, chana dal, urad dal, curry leaves, green chilies and hing. Add lemon juice, fresh grated coconut, coriander leaves and mix well and serve Kadle Kaalu Usli as snack or side dish for chapati or rasam rice.

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'An unwatched pot boils immediately' :)) H F Ellis 

Spinach Roti / Palak paratha

Spinach Roti is made from healthy Green Palak leaves. Very nutritious and tasty. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Ingredients

Spinach Roti

• 1 cup chopped spinach
• 1/2 inch ginger
• 3-4 green chilies
• 1cup wheat flour/atta
• 2 tbsp curds
• 1/2 tsp  cumin seeds/carom seeds
• 1/2 tsp jeera dhania powder
• salt to taste
• water to grind
• Oil/Ghee

Method- Grind the spinach,ginger and chillies into fine paste with little water. In a bowl,mix the wheat flour,salt curds, masala pwds, jeera add the paste and make a soft dough. Add water if required. Add oil and knead it again and keep it covered for sometime. Make parathas. Heat a skillet (tava) gently, put in the paratha, add oil, turn on both sides till done. Serve very hot with pickle or curds.

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“It's the possibility of having a dream come true that makes life interesting.” ― Paulo Coelho, Alchemist

Chole

 Chole is a spicy tasty side dish made from Kabuli Chana (white chickpeas) blended with Indian spices. An excellent accompaniment with Indian Breads. Suits the vegan taste too ! 

Gluten-free Nut-free Soy-free main course recipe.  Filling and tasty too.

Ingredients

Chole

▪ 1cup kabuli chana (white chickpeas
(soaked overnight in enough water)
▪ 1 inch cinnamon
▪ few cardamom pods
▪ 1 bayleaf
▪ salt 

Gravy:
▪ 1  onion, chopped
▪ 1-2  tomatoes, chopped
▪ 1 tsp chopped ginger
▪ 4-5 green chillies
▪ 1 tsp Dhania jeera pwd
▪ 1 tsp amchur pwd (everest)
▪ 1 tsp red chili pwd
▪ 2 tsp garam masala
▪ Oil
▪ salt

Garnish:
Grated ginger,coriander leaves


Method-  Pressure cook the soaked chickpeas along with the spices,salt and little oil (you can add tea bags for the color). Cook till completely done.  Heat oil in a kadai, add the onions and fry till brown, next add chillies, ginger, tomatoes, sauté till it becomes soft.  Add the chana and mix well, add the masala powders and sauté, next add salt and add water if required and cook till the gravy thickens. 

Add lemon juice, garnish with coriander leaves.

Serve hot with Indian breads-poori,roti or bhaturas.



"Nothing is completely wrong even a broken clock is right twice a day".Paulo Coelho

Sabudana Roti

Sabudana Roti/ Sabudana Rotti / Thalipeeth is yummy mix of potato, chilies with sago made into soft roti. It's spicy and tasty - a filling breakfast recipe. An easy gluten free vegan delight!  

It's a good source of Carbohydrates!

Sabudana Roti

• Ingredients
• 1 cup sago/
 / sabudana (tapioca pearls)
• 1 medium potato boiled/grated
• 1 finely chopped onion 
• 2 tbsps rice flour (binding)
• Roasted peanuts crushed to small pieces
• 5-6 finely chopped Green chilies
• 1/2 tsp Jeera/ cumin
• few chopped Coriander leaves
• Oil for making the roti
• Salt to taste

Method:

Soak the Sabudana in enough water for about 3-4 hours.

Once soft, drain the water.

Add grated potatoes, chilies, coriander leaves, crushed peanuts, onions, salt, jeera, rice flour and mix well to form the dough.

Take 1tsp of oil, smear around a tava, take dough and spread around it.

Keep this on medium heat, cover and after minute, add oil around sides. 
If you want more crispy leave it of little longer.(to make it more soft you can cover it with a plate on the tava /griddle).
Serve Sabudana Roti hot with chutney, ketchup or enjoy JLT.(just like that)
Adjust the spice and salt as per your taste and preferences.

(You can make this recipe without onions also)



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'Be as you wish to seem'. Socrates

Kadlekayi /Peanut Chutney

Kadlekayi chutney(peanut chutney) is a delicious and versatile condiment made from roasted peanuts with spices and tamarind

It is a superb combination with IDLI, Dosa or Chapati. Enjoy this gluten free vegan groundnut chutney, the recipe is simple and easy.

Kadlekayi Chutney

Ingredients:
Peanuts - 3/4 cup
Red chillies - 6-8
Tamarind - little
Salt as required.

Seasoning
Mustard seeds-1 tsp
Chana dal-1/2 tsp
Urad Dal-1/2 tsp
Curry leaves-few
Hing-a pinch

Method:
Roast the peanuts , red chillies in little oil. Remove the skin of the peanut. Grind peanuts, red chillies, tamarind and salt with little water first. Then add more water and grind it to a slightly smooth paste.

Season with mustard seeds, chana dal ,urad dal, hing, curry leaves. Enjoy this Peanut chutney with Dosa, Chapati or Rasam Rice.

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'What lies behind us and what lies before us are tiny matters compared to what lies within us'.Ralph Waldo Emerson

Ragi Dosa

Ragi Dosa (Ragi : finger millet ) is healthy , nutritious and filling breakfast.Easy to make and enjoyed hot..The onion and chilies adds the zing.

Ragi Dosa

Ingredients:

1/2 cup Rava Chiroti

1 cup finger millet(ragi flour)

Salt as per taste

Oil

1 finely chopped onion

Few Coriander Leaves

Green chillies-7-8

Jeera-1 tsp

Method:

Mix rava and ragi flour and salt (add little curds) .The consistency of batter should be like normal dosa batter. Keep overnight or atleast for 5-6 hours .Next day, mix in vegetables,chillies, jeera, coriander leaves. Make dosas. Serve hot with butter and chutney of your choice.

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'The only way to do great work is to love what you do' Steve Jobs

Sabudana khichdi / upma

Sabudana Khichdi or Upma can be made during fasts, else as filling breakfast for a good start of your day.Absolutely delicious and tasty,try it out!!. An easy gluten free vegan delight!

Ingredients

Sabudana Khichdi / upma

1 cup sabudana(sago) 

5-6 Green Chillies finely chopped

Few peanuts fried

1 boiled and peeled potato

1 chopped onion (exclude if fasting)

2 tsp Oil

1 tsp Jeera /Cumin seeds

1 Pinch Hing (asafoetida) 

1/2 tsp mustard seeds

1/2 tsp chana dal

1/2 tsp urad dal

2 tbsp grated fresh Coconut

1 tsp Lemon juice 

Salt to taste 

Coriander leaves-few

Curry Leaves-few

Method

• Wash the sabudana in water 2 -3 times. and soak it in water for about 3-4 hours in water and use it when they become soft and double in volume.
• Heat the oil/ghee in a pan fry peanuts and keep it aside,next add cumin seeds,mustard seeds,chana dal urad dal and hing. Once done add the green chillies and curry leaves.
• Add the chopped potatoes and onion and stir well. Let them cook till they are light brown on the outside. Add sabudana mixture and mix gently. Let it cook for 10 - 15 mins .
• Then add fried peanuts,and salt.Mix well.
• Add the grated coconut  (opt) and garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve hot

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