Palak Peas Pulao

Palak Peas Pulao is a interesting combination of Green Palak /Spinach with peas blended with spices and coconut. A healthy and nutritous one pot meal. 

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: 

Palak Peas Pulao

• Palak soppu/ Spinach Leaves- 2cups
•  Green Peas/Moong - 1/4 cup steamed
• Green chillies - 3-4
• Coconut, grated- 1/4 cup
•  Cinnamon - 2 small pieces
• Clove - 1-2
• Jeera/Cumin seeds - 1/2 tsp
•  Pepper - 2-3
• Coriander leaves -1/4 cup
• Rice - 1.5 cups
• Cashews - few
• Salt to taste
• Tej patta/bay leaf-1-2
•  oil - 2 tbsn

Method-Cook the rice and spread on a plate.Clean,Chop and cook the palak . In the mixer add coconut, spinach, jeera, cinnamon, pepper ,green chillies, coriander leaves, clove , add water and grind into smooth paste. Next in a large pan heat oil add jeera , cashews, tej patta and fry well . Next add masala paste and fry ,add  the cooked rice ,peas and mix well.Add salt and mix . Serve hot with dal or raita of your choice.

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"Your diet is a bank account. Good food choices are good investments."Bethenny Frankel

Rice Sevai Upma

Rice Sevai Upma is enjoyable healthy filling breakfast recipe.A perfect start for your busy day.

Ingredients:

· 2 cups rice vermicelli

· 1/2  cup simla mirch chopped

· 1 onion chopped 

. 1 carrot chopped
.1/2 cup steamed peas

Seasoning

· 4-5 green chillies chopped
. few-Groundnuts

· few curry leaves

· 1 tbsp oil

· 1/2 tsp mustard seeds

.1/2 tsp jeera

· 1 tsp urad dal

· 1 tsp channa dal
 .Turmeric-pinch
. Hing-pinch

· Salt for taste

· Water

Garnishing

· 1-2 tbsp grated coconut

· Few coriander leaves

Method:

• Boil water in a vessel.In a bowl add the rice sevai ,add the hot water allow to rest for 5-10 mins. Next in a kadai , add oil,fry the cashews and keep it aside. Next add mustard seeds, followed by urad dal, channa dal ,and jeera, hing, curry leaves, chopped chilies, turmeric and sauté well. Now, add vegetables and stir fry well .Strain the vermicelli and add to the kadai,add salt  .Mix well.Add the fried cashews and mix well.Garnish with coconut.Serve hot.

(you can follow the instructions on the packet for cooking the vermicelli) 

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"Hope is a waking dream".Aristotle 

Summer Specials

Summer in India is hot and humid.The heat drains us out and hence eating healthy and staying cool is mandatory.

Few pointers:  (all of us are aware but just to refresh our minds)

• Drink plenty of water and stay hydrated.  
•  Eat light food that helps in easy digestion - so less oil ,less spice and less junk.
• Reduce tea / coffee 
• Eat at regular intervals.
• Avoid spicy, fried and extremely salty food.
• Eat fresh (food spoils faster in summer)
• Protect yourself from UV rays of sun.

Must have's during summers-

• Water
• Fresh fruits 
• Fresh Fruit Juice
• Raw Mango Panna/Kokum Sharbat/Coconut water
• Curds / Yogurt-Buttermilk / Ragi /Finger Millet
• Vegetables (in form of salads,Juice) - Cucumber ,carrots,tomato,cabbage

Enjoy your summer !! Stay healthy !! Stay Cool !!

Bhendi fry Version II / Okra fry

Bhendi fry or Okra fry is simple and easy vegetable ,crispy and tasty too.This is South Indian version with coconut.

Ingredients:

Bhendi fry Version II / Okra fry

• 1 cup Bhindi/ Okra 
• (finely chopped)
• Seasoning
• Oil-2tbsp
• 1/2 tsp Mustard
• 1/2 tsp Jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch
• Bhath pwd-1-2 tbsp
• Curry leaves-few
• Salt-taste
• Fresh coconut-2tbsp

Method -In a pan ,heat oil,prepare the seasoning-add the items -mustard,jeera,chana dal,urad dal,hing,curry leaves, once done,add the vegetable and fry well till crisp.Add salt bhath pwd and mix well.Garnish with coconut .Serve hot with chapati or rasam rice.

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“Knowing yourself is the beginning of all wisdom.” ― Aristotle

Rice Fritters /Rice Pakoda

Rice  Fritters / Rice Pakodas  is spicy crisps made from cooked rice. It is tasty crispy and delicious.

Ingredients-

Rice Fritters

• 1 cup cooked rice

• 1 tbsp gram flour

• Green chillies-4-5 finely chopped

• 1/2 cup onion, finely chopped

• 1 tsp dhania jeera pwd

• ½ tsp Bhath pwd

• ½ tsp Jeera

• ½ tsp ajwain/oma 

• few chopped  coriander leaves

• Salt to taste

• Hing-pinch
• Oil for frying

• Method - In a bowl, add all the ingredients except oil and mix together to form the batter  add  water as required.Heat oil in a deep pan. Make small balls and flatten it. Set it on a plate.In a kadai,heat  oil , slowly slide in the pakodas deep fry till golden brown on both sides.Drain on absorbent paper.Serve hot with chutney or sauce.

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You are never too old to set another goal or to dream a new dream.C. S. Lewis 

Maida Puri

Maida Poori is simple poori made from Maida (all purpose flour)  i/o of wheat flour. It is fluffy, soft and yummy. Enjoy with spicy Sabzi of your choice.

Ingredients:

• 1.5 cups maida /all purpose flour

  

  Maida Puri

• 2 tbsp chiroti rava /semolina
• 3 tbsp  curds/dahi 
• salt-pinch
• 1 tsp oil-kneading
• oil for frying

Method - Mix all ingredients with water and make a soft dough. Make puris and deep fry them in hot oil. The puris will not turn brown so don't worry.Serve hot with sabzi of your choice.



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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

Besan Bread Toast

Besan Bread Toast is a interesting recipe made from spicy besan batter with tomatoes and onions, topped on bread. A yummy and crunchy snack is ready in no time.

Prep Time: 15mins

Cook Time:15 Mins

Total time:30 mins

Servings: 4

Author: Smita

Ingredients:

1 cup besan/gram flour

Besan Bread Toast

Bread slices

1/2 cup onions (chopped finely)

1/4 tomatoes (chopped finely)

Green chillies-1-2 (opt)

turmeric pwd-pinch

Hing-pinch

Red chilli pwd-1/4 tsp

Garam masala-1/4 tsp

Jeera-1/2 tsp

Carom seeds-1/2 tsp

salt as required

water (mixing the batter)

oil-toasting /shallow frying 

Method- In a bowl, add mix all ingredients except bread. Add little water and mix well ,ensure no lumps are present. Cut the bread into halves. Take the bread slices, apply the  besan batter on the bread slices, using a knife and spread all over.(or dip the bread in the besan batter ) Next heat a tava,add  oil,roast the bread with the batterside. Once it is slightly brown, fry the other side. Serve hot with chutney or ketchup.




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"We cannot become what we need to be by remaining what we are."Max de Pree

Navil Kosu Uppittu / Knol Kol Upma

Navil Kosu Uppittu or Knol Kol Upma or Upit is the simple upma blended with the green Knol Kol. It is tasty spicy and filling breakfast. A nice, hot and healthy breakfast for chilly winter mornings. Navil Kosu or Naval kol is known as Kohlrabi in English.

             Navil Kosu Uppittu 

Ingredients:

• Rava or sooji- 1cup
• Water - 2 cups
• Navil Kosu-1 cup (finely shredded)
• Onion- 1big finely chopped
• Green chillies-6-7
• Curry leaves-few
• Oil-1-2 tbsp
• Mustard-1/2tsp
• Jeera-1/2tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Hing- a pinch
• Turmeric-a pinch
• Fresh coriander-few
• Lemon juice-1tbsp
• Salt to taste
• Freshly grated coconut-1/2 cup

Method:  Fry the rava well until slightly brown and aromatic and keep it aside. Boil water. Heat oil in a pan add mustard,jeera when they begin to splutter , add channa and urad dal fry about 2 minutes until light brown. Next add onion, navil kosu, hing, curry leaves, green chillies and fry well. Once done add fried rava ,salt and mix well next add the boiling water slowly. Stir until all the water is gone. Add the lemon juice. Close the lid and simmer for 8 to 10 minutes. Garnish with coriander leaves and coconut and serve Navil Kosu Uppittu /   Knol Kol Upma hot.

You can also add Dhania-Jeera Powder/Kalamiri Powder for additional spicy flavor.





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"There are no secrets to success. It is the result of preparation, hard work, and learning from failure".Colin Powell 

Chutney Sandwich

Chutney Sandwich

Chutney Sandwich : eat it as snack or at picnics.Everyone loves it.Simple and easy.Simple lunch box recipe for kids.

Prep Time: 10mins

Cook Time:10 Mins

Total time:20 mins

Servings: 4

Author: Smita

Ingredients:

• Bread
• Butter 

Green Chutney:

• 4-5 green chillies, chopped 
• Coriander leaves,Mint
• Fresh grated coconut -1/2 cup
• Roasted gram dal-hurikadle
• 1 tsp. tamarind paste
• Salt to taste

Method: Grind all the chutney ingredients to a smooth paste with little water.Keep aside.

Remove the edges of the bread slices,apply butter,green chutney .Apply butter,chutney and on another bread slice ,place this on top layer.Toast it .Cut it in triangle shape and serve.


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Moong Rasam / Hesarukalu Saaru

Hesarukalu Saaru is a simple rasam variety made from Moong / Greengram -Nutritious and healthy , try it if you want something tangy and spicy accompaniment for rice.Enjoy hot as soup as well.

Moong Rasam / Hesarukalu Saaru

Ingredients:

• 1 cup Hesarukalu / Green Moong
• (cooked well)
• 1 tsp Jaggery
• 1/4 tsp Tamarind paste
• Salt as per taste

For Grinding

• 2-3 tsp Coriander seeds
• 1/2 tsp Jeera
• 1-2 Kala miri
• 2-3 Dry red chillies
• 3-4 tbsp Grated coconut, Fresh
• 1 tomato chopped

For seasoning

• 1 tsp Mustard
• 1-2 tsp Ghee
• 1-2 strands Curry leaves
• Hing-pinch
• Turmeric-pinch

Method: Pressure cook the legumes well.Grind together the items mentioned under For Grinding.Keep it aside.Take a pan , add the ground paste to the cooked Moong.Add water and mix well.Let it boil for some time.Next add tamarind paste, jaggery and salt ,simmer for 10-15 mins.Season with the mustard ,hing and curry leaves.Enjoy Hesarukalu Saaru hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt

Seemebadnekayi Masala Rice

Seemebadnekayi Masala Rice is a simple one pot meal made from Seemebadnekayi / Chow Chow/ Chayote  blended with spices.Easy to prepare.

Ingredients

Seemebadnekayi Masala Rice

• 1 cup-Rice
• 2 big Chow Chow 
• 1/2 tsp Mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• Hing-pinch
• Turmeric-pinch
• 1-2 tbsp Bhath pwd
• Few Corianderleaves
• Few Curry leaves
• 2 tbsp Oil
• Salt to taste
• Grated coconut-1-2 tsp
• Lemon juice-1/2 tsp

Method: Cook rice and spread it on a plate.Meanwhile heat Oil in pan,add mustard,chanadal,uraddal,jeera ,hing,tumeric,curry leaves, and fry for some time.Add the chow chow and stirfry well next add masala pwd and fry well.Add salt and mix well,Add rice, lemon juice and mix well.Garnish with coconut and coriander leaves.Serve hot with raita of your choice.



"Nobody can bring you peace but yourself."Ralph Waldo Emerson 


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Dahi Bhel

Dhai Bhel  is a interesting chaat recipe a tangy tasty mix of bhel puri with curds and chutnies..Quick and easy to make.

Ingredients: 1-1/2 cups puffed rice 1 cup Sev papdi mix 2 tbsp roasted peanuts 1 onion, finely chopped 1 tomato, finely chopped finely chopped raw mango(season) few Coriander leaves, chopped 1-2 Green chilies finely chopped Chaat masala-pinch Red chili pwd -pinch Salt to taste Lemon juice-taste Thick curds-2 tbsp Chutney-Green and tamarind.(as per taste)

Dahi Bhel

  Method:  Add the above mentioned ingredients in a large mixing bowl.Mix well. Sprinkle some sev and coriander to garnish.Serve immediately.

(You also get ready made Bhel mix,with the chutney ,you can just add the onions and other vegetables.)

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Bhindi Raita / Okra Raita

Bhindi Raita or Bendekayi raita is made with ladyfinger, curds and blended with spices. Enjoy chilled with parathas or pulao.

Below is the recipe on How to make Okra Raita

Ingredients

• Bhindi/okra - 1 cup (finely chopped)
• Thick curds/yogurt- 2 cups
• Red chilli pwd - 1/4 tsp
• Cumin pwd - 1/4 tsp
• Salt to taste
• Oil-for frying bhendi

Seasonings

• oil-1/2 tsp 
• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• 1-3 green chilies, finely chopped
• Few curry leaves
• Hing a pinch

Method -In a pan, add oil and fry Bhendi till brown. Keep it aside. Next Take a bowl, mix the yogurt, add masala pwd and salt and mix well. Heat oil in a small pan. Add the mustard and cumin seeds. Next add the green chillies, chana dal, urad dal, curry leaves and hing. Fry for some time. Add the fried bhendis in the curds. Pour the seasoning over the yogurt. 

Enjoy Bhindi Raita / Okra Raita  with parathas.

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"Every man must decide for himself whether he shall master his world or be mastered by it."James Cash Penney

Sweet Pongal

Sweet Pongal is prepared during Sankranthi festival. A delicious mix of Moong dal with rice and jaggery blended with dryfruits, it's tasty and rich. Enjoy !!

Sweet Pongal 

Ingredients :

• 1 cup Raw Rice
• 1/2 cup Moong Dal/Green Gram Dal
• 1 cup Milk
• 3 cups Jaggery grated ( as per taste)
• 4 tbsp Ghee
• Few cashews/Raisins
• 2 tbsp Dry Coconut (grated)
• 1/2 tsp Elachi pwd
• 1/2 tsp Nutmet pwd
• 1-2 cloves (opt)
• Saffron (pinch)
• Water

Method : 

In a kadai, add ghee roast dry the green gram dal for a couple of minutes. 

Next cook the rice and moong dal . In a pan, add the jaggery in  water and cook on a low heat till the jaggery melts. 

Once done add the cooked rice and dal.Add milk and stir well. 

Heat ghee and fry the cashewnuts and raisins add to the pongal. 

Add the powdered cardamoms, cloves,  nutmeg, grated coconut and saffron. 

Mix well and serve this hot Sweet Pongal.

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"The measure of who we are is what we do with what we have."

Vince Lombardi

Makara Sankranti / Happy Pongal

Makara Sankranti or Sankramana is celebrated in the month of Magha when the sun passes through the winter solstice, from the Tropic of Cancer to the Tropic of Capricorn. It is also a celebration of the harvest festival. It is celebrated across states in India and is called by different names. 

On this auspicious day, people in Karnataka distribute Yellu and Bella to family and friends (jaggery, sesame seeds, ground nut, dried coconut, and fried gram goes into this ellu bella) along with Sakarare Aachu of different shapes and greet with the words “Ellu bella thindu, Olle Maathadi” / ಎಳ್ಳು ಬೆಲ್ಲ ತಿಂದು, ಒಳ್ಳೆ ಮಾತಾಡಿ. 

While in Maharashtra it's "Til gul ghya goad goad bola"/ तीळ गूळ घ्या नी गोड-गोड बोला

 (Eat sesame seeds and speak only good). 

In the evening the children in the house will be made to sit and a mixture of ellu bella, berries called elchi hannu/ ಎಲಚಿ ಹಣ್ಣು in Kannada, pieces of sugarcane, coins are mixed and poured over their heads, and an aarathi is performed.

The significance across states of this exchange is that sweetness should prevail in all walks of life.

May the sun radiate peace, prosperity, and happiness in our lives!! 

Happy Sankranthi!!

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Kabuli Kadle Masala Bhath

Kabuli Kadle Masala Bhath or Kabul Chana Rice is a healthy one pot meal made from the Kabul chana/chickpea blended in spices, simply perfect and nutritious. Enjoy!

Ingredients

Kabuli Kadle Masala Bhath

• 1 cup rice
• 1/2 cup sliced onions
• 1/2 cup chopped tomatoes
• 1/2 cup Kabul chana (cooked)
• Turmeric pwd-pinch
• 1 tbsp oil
• 1/2 tsp jeera
• 1/2 tsp mustard
• Few cloves/peppercorns
• 1 bay leaf
• 1/2 tsp Dhania Jeera pwd
• 1/2 tsp Bhath Masala
• 1/2 tsp Garam Masala
• Hing-pinch
• Curry leaves-few
• salt to taste

Method- 

Cook the rice and spread it on a plate.

Cook the  chana well. Next in a pan, heat oil, add mustard, once done, add jeera, fry, next add onions and sauté.

Next add the cooked chana and saute for 1-2 mins. Add the tomatoes and fry well.

Add the masala pwds, salt and mix. Next add the cooked rice and mix well.

Simmer on low heat for 10 mins till all the rice, chana  is blended well with the spices.

Serve Kabuli Kadle Masala Bhath hot with raita of your choice.

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"If you can't make it good, at least make it look good."Bill Gates

Tondekayi Palya

Tondekayi Palya is a delicious combination for Indian breads.Enjoy this south Indian version of Tendli /Tindora or Ivy Gourd sabzi .Yummy and tasty you will love it.

Ingredients

1 cup sliced Tendli
1/2 tsp cumin seed 
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp urad dal
Hing pinch
Green chillies-2-3
1 tsp turmeric powder /haldi
Grated coconut-1/4 cup
few coriander leaves (finely chopped) 
1-2 tbsp Oil
Salt 

• Method-Heat oil in a pan. Add cumin and mustard,chana dal,urad dal ,hing,haldi,add green chilies and fry till done .Next add tendli and sauté for some time or till done.Next add salt and mix well.Garnish  with freshly grated coconut and coriander leaves and serve this Ivy Gourd Stir fry hot with chapati or enjoy with rasam rice.

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Heerekayi Thove

Heerekayi Thove is a healthy combination of Moong Dal with Turai  or Heerkayi/ridge gourd tempered with hing , jeera and chilies.Nutritious and tasty. Enjoy with rice or chapati.

Ingredients

• 1 cup moong dal 
• 1 cup chopped heerekayi (turai)
• 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 Turai in water till done.Add the cooker turai to the 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 coconut , 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