Mango Milk Shake

• Mango Milk Shake is a must-have delicious drink. Enjoy this healthy shake in the afternoons in summer with your kids.

Mango Milk Shake

• Ingredients

1. Ripe Mango fruit – 2-3
2. (peeled and chopped)
3. Milk – 1 cup
4. Sugar – 1-2 tsp 

• Method:  Add the chopped fruits along with sugar and milk and blend it in a blender. Serve chilled along with few chopped mangoes.

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"We know what we are, but know not what we may be."William Shakespeare

Moong Dal Dosa

Moong Dal Dosa is a healthy and nutritious filling breakfast..again very tasty and crispy form of  dosa.Have fun preparing.

Ingredients

Moong Dal Dosa

Split Moong dal -1 cup

Ginger - 1/4 inch 

Green chillies -5

Jeera/cumin seeds - 1 tsp

Asafoetida/hing - a pinch

Coriander leaves - finely chopped

Onion -1 finely chopped (optional)

Oil 

Salt to taste.

Method

Soak moong dal for 5-6 hours.Grind it to a smooth paste with ginger, Jeera,hing, green chillies to form a fine batter.Add salt, chopped coriander leaves.Add onions and coconut .Make dosa.Serve hot with butter and chutney of your choice.

"When it is obvious that the goals cannot be reached, don't adjust the goals, adjust the action steps."
Confucius 

Potato Raita

Aloo Raita / Potato raita is simple and easy.A delicious combination for masala rice,or simple dal/sambar rice.

Ingredients

o

Potato Raita

• 1 cup plain curds/yogurt
• 1 potato (boiled, shredded)
• 1-2 green chili (finely chopped) 
• 1/4 tsp jeera pwd
• 1/4 tsp red chili powder
• 1/4 tsp chaat pwd
• Few curry leaves
• Coriander leaves

Seasoning

• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• oil (seasoning)
• Hing a pinch

Method -Take a bowl, add curds,salt, red chili powder and cumin powder.Add shredded potatoes and stir.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.Pour the seasoning over the yogurt.Mix well.Serve the raita /potato yogurt salad with Sambar rice or Pulao.

"You're not obligated to win. You're obligated to keep trying to do the best you can every day."

Marian Wright Edelman

Dahi Pakodi

Dahi Pakodi is a yummy combination of spicy Moong Dal Pakodi in chilled curds(Dahi-yogurt) blended with chutnies.

Simply Delicious. Enjoy!

Ingredients:

Dahi Pakodi

• 1 cup split moong dal
  
• 1/2 cup chopped onion
  
• 5-6 green chillies finely chopped
• few Coriander leaves chopped
• Few curry leaves chopped
• 1tsp cumin/jeera
• 1 tsp coriander seeds
• 1 tsp chilli pwd
•  1-2 tbsp grated coconut
• salt to taste
• 2 cups yogurt/curds
• 1-2 tsp Chaat masala 
• 1-2 tsp red chilli pwd
• Green chutney
• Tamarind chutney
• Few chopped onions
• Grated carrots (Garnish)
• Coriander leaves (garnish)
• Bowl of water

• Method: Soak moong dal for 3-4 hours or overnight. Grind with little water. Add the other ingredients and mix well. Heat little oil and add to the batter and mix. In a kadai, heat oil, make pakoras and  fry until it becomes golden brown on both sides. Drain on absorbent paper. Once cool soak them in water. These should be completely dipped in water. Keep for 1-2 hours in water till pakori become soft. Take out pakori from water and squeeze out excess of water from them.
• Blend the curds, add salt, chaat masala, add the pakodi in it. 
• Add some green chutney, tamarind chutney, garnish with grated carrots and onions. Enjoy.

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Dal Makhani

Dal Makhani is a rich creamy gravy side dish for Indian Breads. Made from lentils blended with cream and spices is very delicious and tasty.

Ingredients

Green Moong-1 cup

Dal Makhani

Rajma-1 small cup
(soak overnight)

Chopped Onions - 1/2 cup

Tomato Puree - 1/2 cup

Ginger Garlic Paste - 1 tbsp

Cumin /Jeera  - 1 tsp
Bay leaf-1
Lavang-1-2
Cinnamon-1"
1-2 Green Chillies

Red Chilly Pwd - 1 tbsp

Dhania jeera pwd - 1 tsp

Garam Masala-1 tsp

Fresh Cream -1-2 tbsp
kasuri Methi-1/2 tsp

Salt - to taste
Butter

Method- Dal Makhani Recipe

Pressure cook the dals with enough water and little oil. Cook till done. Drain with water and mash it lightly 

In a pan heat oil/butter,add jeera,bay leaf,cloves,cinnamon,chillies and sauté next  add garlic paste,

add onions and fry well.Add the tomato paste and fry till the oil separates. 

Add the masala powders ,salt and mix well , add  little water and cook for 2-3 mins.

Next add the cooked dal and mix.Once it starts to boil, add fresh cream, keep stirring, cook on simmer for 5-10 min. 

Serve Dal Makhani hot with Indian Breads.

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"Knowing others is wisdom, knowing yourself is Enlightenment."Lao Tzu 

Moong Dal Pakoda

Moong Dal Pakoda (Vada or Fritters) is a spicy snack made from lentils (moong dal) with Indian spices.Enjoy as evening snack.

Moong Dal Pakoda

Ingredients

• 1 cup split moong dal
• 1/2 cup chopped onion
• 5-6 green chillies finely chopped
• few Coriander leaves chopped
• Few curry leaves chopped
• 1tsp cumin/jeera
• 1 tsp coriander seeds
• 1 tsp chilli pad
•  1-2 tbsp grated coconut
• salt to taste

Method: Soak moong dal for 3-4 hours or overnight.Grind with little water.Add the other ingredients and mix well.Heat little oil and add to the batter and mix.In a kadai,heat oil,make pakoras and  fry until it becomes golden brown on both sides.Drain on absorbent paper.Serve hot with chutney or sauce.

"Good thoughts are no better than good dreams, unless they be executed"

Ralph Waldo Emerson

Peas Capsicum Rice

Peas Capsicum Rice can be made in variety of ways.Have fun trying this one.

Ingredients:

Peas Rice

1 cup rice

1 cup peas steamed

1 onion, chopped (opt)

1 capsicum chopped

1/2 tsp. mustard seeds

1/2 tsp.chana dal

1/2 tsp. urad dal

Hing-Pinch

Curry leaves-few

1/2 tsp. turmeric powder

1 tbsp. lemon juice

1 tbsp. chopped coriander leaves

2 tbsp. oil

Salt to taste

2 tbsp. Baath Powder

Fresh grated coconut-2 tbsp

Method:

Cook rice and Spread it on a plate.

Heat oil , add mustard seeds, after it splutters ,add chana dal,urad dal,hing,curry leave, turmeric and fry until golden brown. Fry onion,capsicum , add steamed peas  baath powder, salt and mix well. Fry for 5-10 minutes.Add rice, lemon juice and mix well.Garnish with coconut and coriander leaves.

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Don't be afraid of change, because it is leading you to a new...beginning-Joyce Meyers.

Togari bele Chutney / Toor Dal Chutney

Togari bele Chutney / Toor Dal (lentils) Chutney is simple and tasty chutney that can be enjoyed with Chapati or Dosa. It is made from roasted Tur dal with spices.

Ingredients :
Toor dal - 3/4 cup
Grated coconut -1/4 cup (optional)
Red chillies - 7-8
Tamarind - little
Salt as required

Seasoning
Mustard seeds 1 tsp
Hing pinch
Curry leaves few
Oil-2 tsp

Method:

Roast the toor dal till becomes slightly red in color ,then add red chillies in little oil.Grind the dal, coconut, red chillies, tamarind and salt keep adding water to blend it well. Season with mustard seeds,hing,curry leaves. Enjoy Togari bele Chutney / Toor Dal Chutney with Dosa, Idli or mix with white rice.




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Capsicum Peas Gravy

Capsicum Peas Masala is delicious gravy that can be enjoyed with Indian breads. Another Sabzi variety of capsicum and peas blended in various spices.

Ingredients

Capsicum Peas Masala

• Onions - 1 chopped
• Capsicum, chopped 2-3
• Peas - 1 cup 
• Oil - 2 tbsp
• Cashew nut -5-6
• Green chilies - 2-3
• Tomato-1 chopped
• Ginger Garlic paste - 1/2 tsp
• Butter - 1 tbsp
• Red Chili pwd-1 tsp
• Garam Masala-1 tsp
• Dhania Jeera Pwd-1/2 tsp
• Salt to taste
• Amchoor pwd-1/4 tsp
• Cumin seeds - 1/2 tsp
• Mustard-1/2 tsp

Method: Roast cashew ,onion(little) and chilies. Grind it into smooth paste.Grind the tomatoes into puree. Heat oil or butter in kadai, sauté capsicum. Remove and keep it aside. Next, add oil, add mustard, cumin seeds, add onions and fry well. Add the ginger garlic paste, masala pwd, cashew paste and fry well. Add tomato and let it cook for 2-3 mins, add the peas and capsicum, add salt and cook till the gravy is done. Garnish with coriander leaves. Serve hot with Indian breads.

(you can add cream if req)




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"The great thing in this world is not so much where we stand, as in what direction we are moving"

Oliver Wendell Holmes

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

Spinach Pulao/ Palak Pulao

Spinach Pulao / Palak Rice is a delicious blend of Spinach aka Palak leaves with various spices.Healthy and nutritious.Enjoy hot with raita.

• Ingredients
• 1 cup cooked rice.
• 1 Bunch Palak/Spinach (cleaned)

  

  Palak Pulao

• 1 Onion,chopped
• 1 Potato cut into cubes
• 1 tsp ginger-garlic paste(opt)
• 5-6 Green chillies,
• 1 Bay leaf
• 1-2 Cloves
• 1" Cinnamon
• 2 tsp coconut (opt)
• 1 tsp Cumin seeds
• 1/2 tsp Garam Masala
• Salt to taste
• 2 tbsp oil
• Cashewnuts(roasted) 

• Method: Wash and blanch the spinach leaves for 10 mins. Once cool,grind the leaves with the coconut,cloves,cinnamon,chillies into smooth paste.Fry the potatoes golden brown.Heat Oil in a pan and add bay leaf,cumin ,onion and sauté.Add ginger-garlic paste and  fry for a minute.Add palak mix, add fried potatoes,garam masala, salt and mix well.Add rice and  mix well.Cover and cook for 10 min.Garnish with cheese ,roasted cashews and serve hot.

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“You only live once, but if you do it right, once is enough.” ― Mae West

Dahi Puri

Dahi Puri is another variety of Indian Chaat ,tangy ,spicy and tasty.A favorite among kids as well.

Dahi Puri

• Ingredients
• Puris (used for Pani Puri)
• 1 cup sev,boondi
• 1 potato, boiled and grated
• 1 onion finely chopped
•  chopped coriander leaves
• 1 green chili chopped (optional)
• Green chutney
• Sweet  chutney
• 1-2 tsp red chili pwd
• 1-2 tsp cumin pwd
• 1-2 tsp chaat masala
• 1/2 cup curd/yogurt

• Method: Grate the potatoes ,add masala pwd,salt and mix well.Align the puris on a plate.Make small opening in each puri,stuff it with potato filling carefully,Add onions add 1-2 tsp curds .Add the masala powders,next add the chutneys,sprinkle sev on top and garnish with coriander leaves.Enjoy immediately

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“The worst part of success is trying to find someone who is happy for you.” ― Bette Midler

Capsicum Masala

Capsicum Masala is a yummy ,tasty side dish for chapati or naan,blended in spices makes it tasty and delicious.

Ingredients Capsicum-1 sliced

Capsicum Masala

Onion-1 sliced
Tomato - 1 sliced
Ginger garlic paste-1 tsp
Jeera -1tsp
Bay leaves-1 or 2
Oil - 1-2 tbsp
Garam Masala-1tsp
Red chili Pwd-1 tsp
Dhania jeera pwd-1 tsp
Green Chilies-1or 2
Cashew nuts - 1 tsp
Salt - As reqd
Lemon juice - 1 tsp
Coriander leaves -few
Crushed Kasuri Methi-few(Everest)


Method-Grind cashews ,green chilies and onion (little) into paste.Heat oil in kadai,add capsicum and fry well ( keep it aside on a plate),next add jeera,bay leaves,onion and tomato and fry, next add the masalas and fry well.Add the ground mix ,salt ,kasuri methi ,capsicums and stir well for some time.Garnish with lemon juice and coriander leaves.Serve hot with chapati ,naan or roti.

'The great thing in this world is not so much where we stand , as in what direction we are going'.Oliver Wendell Holmes

Tomato Potato Gojju

Tomato Potato Gojju (Gojju-Kannada word for tamarind based curry) is delicious , spicy gravy cooked with tangy tamarind. Enjoy with Indian breads. It's an easy traditional dish made in South Indian homes.

Tomato Potato Gojju

Ingredients

1. Tomatoes -4 chopped
2. Potatoes-2 (boiled and cut into pieces)
3. Oil
4. Mustard – 1tspn
5. Chana dal-1 tsp
6. Urad Dal-1 tsp
7. Hing-pinch
8. Turmeric pwd-1/2 tsp
9. Tamarind juice-1-2 tsp
10. Curry leaves few
11. Rasam pwd-1-2 tbsp
12. Jaggery-1 tsp
13. Salt to taste

Method-Heat oil in a pan and add mustard, chana dal, urad dal, hing, turmeric pwd, curry leaves once done add onions and fry well next add chopped tomatoes, chopped potatoes.

Fry till tomatoes are completely cooked, add little water if req.

Add Rasam (Saaru) powder, tamarind juice, jaggery, salt and mix well and cook for 2 – 3 minutes.
Garnish with coriander leaves.

Serve Tomato Potato Gojju hot as side dish for chapati or puri.

(you can also add onions)

'God doesn't require us to succeed,he only requires that you try' MotherTeresa

Padavala Kayi Palya/Snake Gourd Palya

PadavalaKayi Palya  aka Snake Gourd ಪಡವಲಕಾಯಿ ಪಲ್ಯ is simple and easy sabzi that can be enjoyed with chapati or rice.

Ingredients

Snake gourd/Padavala Kayi- 1 

Padavala Kayi Palya

(finely chopped)

Grated coconut- 3 tbsp

Cumin seeds- 1/2 tbsp

Red chilli - 1

Gree chillies-4-5 

Jaggery - 1 small size

Salt to taste

 Seasoning-

Mustard seeds- 1/2 tbsp

Urad dal- 1/2 tsp

Curry leaves- few

Chana dal-1/2 tap
Hing-pinch
Turmeric powder- A pinch 

Red chilli- 1

Oil- 2 tbsp

Method: Heat oil in a pan or Kadai, add mustard seeds jeera, add urad dal, chana dal,hing, red chilli , green chillies , turmeric pwd and curry leaves. Add the chopped snake gourd(padavalkayi) and stir. Cover with a lid and allow to cook on low heat. Once done,add salt, grated coconut,little sugar and mix well.
Serve hot with rasam rice or chapati.

• (You can also grind coconut, red chilli and cumin seeds and add it to the palya)

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Aloo Simla Mirch Sabzi

Aloo Simla Mirch is a delicious combination for Indian breads.It can be made in variety of ways.This is just one of them.

Ingredients

Aloo Simla Mirch

1 potatoes (boiled and diced)
2 capsicums 
1 onion finely chopped
1/2 cup peas steamed
1/2 tsp cumin seed 
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp urad dal
Hing pinch
1/2 tsp red chili powder 
1 tsp turmeric powder 
1/2 tsp dhania jeera powder 
1 tsp Bhath powder
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, and fry till done ,add onions and fry well add capsicum and sauté for some time.Next add diced potatoes ,steamed peas,the masala pwd ,salt and mix well.Garnish  with coriander leaves and serve hot with naan or roti.

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

Onion Chutney

Onion Chutney is spicy and makes a good combination with DOSA,IDLI OR CHAPATI.This one with ground red chillies.

Ingredients:
2  onions, chopped

Onion Chutney

6-7 dry red chillies 
Tamarind paste -2 tsp
Menthya -1/2 tsp
Salt as per taste


Seasoning
Mustard seeds 1 tsp
Chana dal-1tsp
Urad Dal-1 tsp
Curry leaves few
Oil-2 tsp


Method: Heat the oil,add onions ,red chillies,hing,menthya seeds and sauté for 5-10mins.. Add tamarind and grind it into chutney with very less water if req.Season with the items given.Serve it with hot dosa or idli.

'There's crack in everything.Thats how the light gets in...'Leonard Cohen

Khara Bhath

Khara Bhath or Rava Masala Bhath is an extension of the basic UPMA, with a healthy and nutritious blend of vegetables and spices. A South Indian favourite.. truly filling and delicious breakfast recipe !

KHARA BHATH

Ingredients:

• Upma Rava/Semolina - 1 Cup
• Onions                      - 1/2 cup chopped
• Tomato                     - 1/2 cup finely chopped
• Green Peas               - 1/2 cup
• Carrot                       - 1 chopped steamed
• Bell Pepper               -1 chopped
• Curry Leaves            few
• Coriander Leaves   few
• Green Chilies            1-2 finely chopped chilies
• Oil                             - 2 tbsp
• Mustard                    - 1/2 tspn
• Chana Dal              -1/2 tsp
• Urad Dal                -1/2 tsp
• Hing                            pinch
• Turmeric Powder      - 1/4 tspn
• Salt         for taste
• Dhania Jeera pwd    -1/4 tsp
• Pepper Pwd            -1/4 tsp
• Bhath Pwd              - 1 tsp
• Ghee                           -1 tsp
• Coconut                     -2 tsp

Method: 

Fry the rava until slightly brown and aromatic and keep it aside. Boil water. Steam peas till soft(add little salt) 

Heat oil in a pan add mustard, cumin seeds when they begin to splutter add channa and urad dal fry about 2 minutes until light brown.

Next add hing, curry leaves, green chillies, onion, tomatoes, chopped vegetables , masala pwds and stir fry well.

Add fried rava, salt and mix well, add boiling water. 

Stir until all the water is gone.

Add lemon juice. 

Reduce the flame and close the lid for 8 to 10 minutes.

Garnish with coriander and coconut, spoon of ghee and serve Khara Bhath hot.

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'When faced with a challenge,look for a way not a way out'.David Weatherford

Peas Pulao

Peas Pulao or matar Pulao is an easy one pot meal, loved by kids too.Enjoy.

Ingredients 

Peas Pulao

Basmati Rice - 1 cup
Frozen or fresh green peas - 3/4 cup
Onion - 1 thinly chopped
Green chillies 1-2 chopped
Cloves - 2
Cinnamon - 1 stick
Cardamom seeds - 2
Bay leaves-2
Jeera- 1/2 tsp
Cashews - few

Ghee / oil - 1 tablespoon
Ginger garlic paste (opt)
Pulao Masala-1 tsp (opt)
Salt to taste

Method-Rinse and soak the basmati rice for 1/2 hour.In a pressure (rice) cooker, add the ghee  add the jeera,bay leaves, cloves, cardamom, cinnamon and fry.Next add onions and fry it for a while.Add chilies and ginger garlic paste and fry well.Add the peas,salt and sauté.Add the soaked rice and mix well.Add required quantity of water(1 : 1.5) ,cover and cook.Once done fluff it with fork or large spoon.Garnish with  fried cashewnuts. Serve hot with raita.

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'Love all,trust a few'.William Shakespeare.

Jeera Rice

Jeera Rice is rice blended with various Indian spices.Enjoy hot with Sabzi,gravy or raita.

Ingredients

• 1 cup basmati rice
• 2 tsp jeera
• 1 inch cinnamon
• 1 bay leaf
• 1-2 cloves
• 2-4 pepper
• 1-2 star anise
• 2 cups water
• 2 tbsp oil or ghee
• Cashews-few (roasted)
• salt as required

Method-Soak the basmati rice in water for 30-40 minutes.(or follow instructions on the packet)Heat oil in pan,add oil,add the spices and fry,add the soaked rice and sauté for 1-2 mins.
Add salt and required water.Cover and cook till the rice is done,once done fluff the rice and serve hot with sabzi and raita for your choice.

(you can cook in pressure cooker)


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“May you live every day of your life.” ― Jonathan Swift