Welcome to Healthy Kitchen

Quick and Healthy Fried Rice

noreply@blogger.com (Anonymous) — Thu, 25 Apr 2013 19:12:00 +0000

Tofu is the good source of soy protein, calcium and iron, whereas mushrooms are for B vitamins and low in calories. Both are cholesterol free. Just combined these two healthy foods in one meal.

Ingredients:

Cooked rice (1 cup or leftover is also fine)

Tofu (8 oz or 250 gms ,chop into cubes)

Mushrooms (8 oz or 250 gms, cleaned and chopped)

Black cumin seeds/kala jeera (1 tsp)

Red dried chillies ( 3 no)

Black pepper powder/miriyala podi (1/4 tsp)

Soy sauce (1 tsp)

Oil (2 tsp)

Salt to taste

Method:

Heat oil in a nonstick pan and add cumin seeds, red chilli, tofu and mushrooms. Stir it and fry it for 3-5 minutes. Now add black pepper, soy sauce ,cooked rice and finally salt. Mix well . The healthy rice is ready in minutes.

Peas paratha/mutter paratha(roti)

noreply@blogger.com (Anonymous) — Thu, 18 Apr 2013 14:56:00 +0000

This recipe is about green peas/mutter/batani paratha. Add crushed peas/mutter to the wheat flour and do rotis as regular. This dish is very popular in the north india.

Ingredients:

· 3 cups whole wheat flour

· 1 cup green peas/mutter/batani

· Salt to taste

· 1/4 tsp ajwain seeds (vamu/oma) or ajwain powder

· Oil (Optional)

· Water (as required)

Preparation method:

v Wash green peas first. If green peas are fresh, mash them using a spoon. If green peas are dry or frozen boil in the water and mash them.

v In a mixing bowl take wheat flour then add mashed peas, ajwain and salt. (If you like spicy paratha add green chilli paste) Then prepare soft dough (add water if required). Continue to knead till you get the right consistency.

v Divide the dough into equal portions and make medium sized balls of it and keep them ready to roll out.

v Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati.

v Heat the pan/griddle/ tava, transfer the rolled chapati on it, then roast it well with oil(optional) both sides.

v Serve hot with curry or dal and “Enoy” it.

Mooli Roti/Radish Paratha/Mullangi Chapati

noreply@blogger.com (Anonymous) — Fri, 05 Apr 2013 02:16:00 +0000

This recipe is about Mooli roti or paratha. Simply add grated white radish to the wheat flour and do rotis as regular. This is the best way eating of radish on regular basis.

Ingredients:

· 3 cups whole wheat flour

· 1 – 1 ½ cup grated mooli/white radish/mullangi

· Salt to taste

· 1/4 tsp ajwain seeds (vamu/oma)/ ajwain powder

· Oil (Optional)

· Water (as required)

Preparation method:

v Wash the radish, peel and grate it.

v In a mixing bowl take wheat flour then add grated mooli, ajwain and salt. Then prepare soft dough (add water if required). Continue to knead till you get the right consistency.

v Divide the dough into equal portions and make medium sized balls of it and keep them ready to roll out.

v Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati.

v Heat the pan/griddle/ tava, transfer the rolled chapati on it, then roast it well with oil(optional) both sides.

v Serve hot with curry or dal and "Enoy the Taste of Mooli Roti".

Easy Mushroom Curry Recipe with Poppy Seeds

noreply@blogger.com (Anonymous) — Sun, 31 Mar 2013 19:28:00 +0000

Ingredients:

Mushrooms/putta godugulu (250 gms, chopped)

White Poppy seeds/Tella Gasalu (1 tbsp)

Onion (1 small, chopped)

Gren chillie (1, chopped)

Turmeric powder (¼ tsp)

Salt to taste

Oil (2 tsp)

Method:

Wash the mushrooms properly, and chop them.

Make the poppy seeds paste using little water in the grinder.

Heat the oil in a pan, add mushrooms and lightly fry them for 3-4 minutes.

Now add poppy seeds paste, onions, chillie and turmeric powder. Sauté it for 4-5 minutes, now add salt.

Yummy mushroom curry is ready in minutes. This goes well with roti, chapati or rice.

Carrot Peas (Mutter) Paratha/Carrot and Green Peas Chapathi/Indian flat bread

noreply@blogger.com (Anonymous) — Fri, 29 Mar 2013 01:51:00 +0000

This recipe is about carrot and green peas paratha. It is the easy version of stuffed paratha. Simply add mashed carrot and green peas to wheat flour to make chapatis. These chapatis are very soft and tasty.

Ingredients:

Carrots (3 large, peel and boil or microwave )

Green peas (100 gms, boil or microwave)

Whole wheat flour (2 cups)

Green chilli (1 no, paste, red chillie powder is substitute)

Jeera powder/cumin powder (1/2 tsp)

Salt to taste

Oil (optional)

Preparation method:

· First peel the skin of carrots then boil the carrots and green peas (mutter).

·Make a coarse or fine paste of carrots and green peas as you like in a grinder and transfer it to a mixing bowl.

· To this mixture, add wheat flour, green chilli paste, Jeera powder/cumin powder and salt then prepare soft dough (add water if required). Continue to knead till you get the right consistency.

· Divide the dough into equal portions and make medium sized balls of it and keep them ready to roll out.

· Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati.

· Heat the pan/griddle/ tava, transfer the rolled chapati on it, then roast it well with oil(optional) both sides.

Serve hot with curry or chutney and Enoy the Taste of carrot and green peas Chapati.

Lemon dal/Nimmakaya pappu

noreply@blogger.com (Anonymous) — Thu, 28 Mar 2013 00:31:00 +0000

Lemon dal (Nimmakaya pappu) which is simply superb and preparation is so simple.

Ingredients:

1) Yellow split moong dal or pesara pappu (1cup)

2) Green chillies (3 No, cut into pieces)

3) Mustard seeds (1/2 tsp)

4) Jeera or cumin seeds (1 tsp)

5) Curry leaves/karivapaku (few)

6) Garlic cloves (3 No chopped or crushed)

7) Turmeric powder (1/4 tsp)

8) Salt to taste

9) Oil ( 1 tsp)

10) Coriander/kothimira (chopped, ½ bunch)

11) Lemon juice to taste

12) Water (2 Cups)

Method :

1) Wash the moong dal and keep aside.

2) Heat the oil in a pressure cooker, add mustard seeds, cumin seeds let them splutter.

3) Now add green chillies, crushed garlic, curry leaves and finally turmeric powder. Stir it for 2 minutes.

4) Then add washed moong dal, 2 cups water, mix it well, close the lid and cook it for 3 whistles on medium high temperature.

5) Turn off heat, let it cool. Open the cooker lid, add chopped coriander, salt and lemon juice according to taste.

Nutritious and delicious lemon dal is ready. It goes well with rice, chapati, naan and roti

Palak Paneer

noreply@blogger.com (Anonymous) — Thu, 21 Mar 2013 15:00:00 +0000

Ingredients:

Paneer 250 gm

Palak/Spinach 3 bunches

Garlic cloves 3

Green chillies 2 ( chillie powder also fine)

Jeera/Cumin seeds ½ tsp

Turmeric powder ½ tsp

Malai/ Cream 1 tbsp

Oil 3 tsp

Method:

Remove stems, wash spinach thoroughly and blanch in salted hot water for two minutes. Squeeze out excess water.

Wash and chop green chillies. Peel and chop garlic. Grind spinach green chillies and chopped garlic into a fine paste.

Cut paneer (Homemade or store brought) into small cubes and lightly fry in the oil.

Heat oil in a pan, add cumin seeds. Let them splutter, now add turmeric powder, spinach puree and stir.

Let it cook for 4-5 minutes, add water if required.

When the gravy comes to a boil, add the fried paneer cubes and mix well.

Now add salt, place the lid and cook it for 8-10 minutes on medium low heat.

Finally add fresh cream/malai.

Serve hot with rotis or rice.

Apple Carrot Celery Juice

noreply@blogger.com (Anonymous) — Thu, 21 Mar 2013 01:26:00 +0000

This juice is full of vitamins, minerals and antioxidants.

Ingredients:

Apples 2

Carrots 2

Celery sticks 2

Method:

Wash all vegetables and fruits. Cut off the tops of the carrots. No need to peel. Use juicer to juice it.

If you are using blender, cut into pieces and blend them with water (approx. 8 oz, 250 ml) and filter it. Now the juice is ready to drink.

Making of Paneer/Indian Cheese/Cottage Cheese

noreply@blogger.com (Anonymous) — Fri, 15 Mar 2013 01:05:00 +0000

Paneer is used In india a lot to make delicious dishes to deserts. Paneer can be prepared at home quiet easily by adding some food acids to hot milk.

Ingredients:

1 and 1/2 L of whole milk or 2% milk.

2-4 tbsp of lemon juice or vinegar.

Directions:

Take the milk in a big and heavy bottomed bowl and bring it to boil. When the milk comes to a boil, add lemon juice or vinegar and reduce the heat immediately with continuous stirring until the milk is curdled totally from the whey.

Remove the bowl from the heat and strain the mixture through muslin cloth or cheese cloth(thin cotton towels also work fine).

Repeat this process if the milk is not converted into curds completely.

Finally rinse it with cold water and press out excess water.

Wrap this paneer with the same cloth and place a heavy weight( I used cooker with full water) on it for at least 1 hour and cut into cubes.

Tasty paneer is ready to use.

Banana-Strawberry Smoothie

noreply@blogger.com (Anonymous) — Thu, 14 Mar 2013 19:06:00 +0000

Banana- Strawberry smoothie recipe is as easy as 123…., quick health drink for kids. These smoothies are nutritionally rich in calcium, protein, vitamins and good bacteria culture. Strawberries are rich in antioxidants and Vitamin C. This recipe serves 3- 4 people.

Ingredients:

Yogurt/Curd (1 cup)

Milk (1 cup)

Banana ( 1 ripe, peel and cut in to chunks)

Strawberries (1 cup, fresh or frozen)

Method:

Add all ingredients in a blender and blend it until the mixture

is smooth.

Just pour into glasses and serve immediately. Love to drink chilled,

keep refrigerated for 10 minutes.

Note: You can use all low fat ingredients like milk and yogurt.

Strawberry Smoothie

noreply@blogger.com (Anonymous) — Thu, 14 Mar 2013 02:37:00 +0000

This Strawberry smoothie recipe is easy to make and energy drink also. This smoothie can be given as a healthy breakfast or evening snack. Serve this, tasty and nutritious smoothie to your whole family, especially for kids as a drink after coming from the school. These smoothies are nutritionally rich in calcium, protein, vitamins and good bacteria culture. Strawberries are rich in antioxidants and Vitamin C. This recipe serves 4-5 people.

Ingredients:

Plain yogurt/Curd (1 cup)

Milk (3/4 Cup)

Strawberries (1 cup, fresh or frozen)

Honey or Sugar to taste.

Method:

Add all ingredients in a blender and blend it until the mixture is smooth.

Just pour into glasses and serve immediately. Love to drink chilled, keep

refrigerated for 10 minutes.

Note: You can use all low fat ingredients like milk and yogurt.

Groundnut Chutney/Peanut Chutney/Palli Chutney/Verusenaga Pachadi

noreply@blogger.com (Anonymous) — Tue, 05 Mar 2013 03:25:00 +0000

Preparing peanut chutney is very simple and taste is very delicious. For this chutney oil is not required, just roast all ingredients and grind it into smooth paste.

Ingredients:

Mustard seeds (¼ tsp)

Jeera /Cumin seeds (1/2 tsp)

Chana dal/senaga pappu (1 tbsp)

Coconut (small piece, dry or fresh)

Dry red Chillies (2 nos)

Curry leaves (1-2 )

Garlic clove (1 no)

Tamarind ( 5-6 strands, substitute is lemon juice)

Roasted ground nuts/Peanuts/verusengapappu (with or without skin, 1/2 cup)

Salt to taste

Method:

Heat a pan, add all ingredients in the same order listed bove except peanuts/groundnuts and roast them.

Remove the pan from heat and let it cool.

Grind the roasted ingredients along with roasted peanuts into a smooth paste adding required water.

Transfer it to a bowl, finally add salt.

The peanut chutney/palli chutney is ready to serve. Goes well with dosa, idli, pesarattu.....

Dalia Chutney (Putnala Chutney)

noreply@blogger.com (Anonymous) — Mon, 04 Mar 2013 20:06:00 +0000

Ingredients:

Dalia/putnala pappu/roasted split chick peas (1 cup)

Grated coconut fresh or dry (1/4 cup)

Mustard seeds/ avalu (1/2 tsp)

Cumin seeds/jeera (1/2 tsp)

Curry leaves/karvepaku (4-5 )

Red chillies ( 4 -5 n0s)

Fresh lemon juice (1 tbsp)

Salt as needed

Water as required

Oil (1 tsp)

Method:

Grind Dalia and coconut together without water and make a powder.

Then add ¼ cup water and grind it into smooth paste.

Transfer it to a bowl. Add more water for your consistency, then add salt and lemon juice.

For tempering:

Heat oil in a small pot, add mustard and jeera, let them splutter, then add curry leaves and dried red chillies, fry them for 1 minute.

Pour this tempering into the chutney and mix well.

This chutney goes well with dosa, idli.......

Beetroot Juice With Carrots And Apples/Health Drink

noreply@blogger.com (Anonymous) — Thu, 28 Feb 2013 03:09:00 +0000

Simple to make and healthy to drink

Beetroots have many beneficial effects on health. Raw beet juice which is healthy and nutritious, has antioxidants and nitrates which may improve blood flow throughout the body and helps lower the blood pressure. Making juice with beets is easy. It is not recommended drinking raw juice alone. Add carrots and apples to beets, it gives more taste and flavor.

Ingredients

1 Beetroot

2 Carrots

1 Apple

½ inch piece of ginger

Method:

Wash all above ingredients thoroughly.

Remove the carrots and beetroot tops.

Then peel the carrots and beetroots.

Slice up all of them and put in to juicer.

If you are using blender, add water to prepare juice and

filter it.

Serve it cool.

Aloo Paratha/Aloo Chapathi/Indian Flat Bread

noreply@blogger.com (Anonymous) — Wed, 27 Feb 2013 19:23:00 +0000

This recipe is about aloo paratha, but I am not making separate aloo curry stuff to make paratha. It is the easy version of stuffed aloo paratha. Simply add mashed potatoes to wheat flour to make chapatis. These chapatis are very soft and tasty. Once in a while I love to do this.

Ingredients:

Potatoes/aloo (2 medium size, boiled, peeled and mashed)

Whole wheat flour (2 cups)

Green chilli (1 no, paste, red chillie powder is substitute)

Jeera powder/cumin powder (1/2 tsp)

Salt to taste

Oil (optional)

Preparation method:

· First boil the potatoes, then peel the skin and mash it in a mixing bowl.

· Add wheat flour, green chilli paste, Jeera powder/cumin powder and salt then prepare soft dough. The water in the boiled potatoes is enough to make soft dough. Continue to knead till you get the right consistency.

· Divide the dough into equal portions and make medium sized balls of it and keep them ready to roll out.

· Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati.

· Heat the pan/griddle/ tava, transfer the rolled chapati on it, then roast it well with oil(optional) both sides.

Serve hot with curry or chutney and Enoy the Taste of Aloo Chapati.

Brown Rice Dosa/Attu

noreply@blogger.com (Anonymous) — Fri, 22 Feb 2013 02:28:00 +0000

Ingredients:

Brown rice (3 cups)

Urad dal/minapappu/black gram (1 cup)

Fenugreek seeds/methi/menthulu (1/2 tsp)

Chana dal/ senagapappu/Bengal gram (2 tbs)

Salt as needed

Oil (optional)

Preparation method:

1. Wash brown rice, dal and fenugreek seeds. Soak them in a bowl for 6 hours.

2. Grind together all the soaked ingredients into smooth batter using grinder by adding required water.

3. Transfer the batter to a big bowl which has enough space for the batter to rise. Now add salt to the batter and keep it in room temperature. If you are using oven, just turn it on for 1-2 minutes in the winter. Let it ferment for overnight.

4. Before preparing dosa add more water to the fermented batter, mix well and make it just like regular dosa batter consistency.

5. Take a nonstick griddle heat it, drop a ladle of batter, spread it around into a thin crust. (Do just like regular dosa). If you want , sprinkle oil on dosa, Let it cook for 2-3 min, until it turns into medium brown color. Now turn it and cook it for less than 1 min.

6. Now brown rice dosa is ready to eat. Serve it hot with peanut/ground nut chutney, ginger chutney, pudina chutney,tomato chutney or even with tomato ketchup.

How To Cook Brown Rice ( Hulled Rice)

noreply@blogger.com (Anonymous) — Wed, 20 Feb 2013 02:38:00 +0000

Brown rice is having lot of health benefits than regular white rice. Rich in fibers, minerals and vitamins. Cooking brown rice is little bit tricky. The best way to cook brown rice is on a stove. It’s a slow cooking process, so it takes about 45 to 50 minutes for cooking. This method works for both short and long grain brown rice.

Here is the recipe for brown rice. This recipe serves 4-5 people.

Ingredients:

Brown rice [2 cups, soak the rice in 6 cups water for about 30 minutes, (longer time also fine), 1:3 ratio of rice and water for mushy brown rice.]

Pinch of salt (optional)

¼ tsp of oil (optional)

Cooking method:

Take a heavy bottomed or nonstick pot with a tight lid.

Transfer the soaked rice along with water to it.

Add pinch of salt to the rice water then put it on stove burner. Keep the flame high, and bring the rice and water to a boil uncovered.

Then add oil and put the lid on the pot, and reduce the heat to low/simmer.

Let the rice simmer for 35-40 minutes until all the water has absorbed.

Turn off the heat, and let the rice sit in the covered pot for another 10 minutes (20 minutes also fine).

Serve hot with sambar or dal.

Kothimira Pachadi/Coriander Chutney/Cilantro Chutney

noreply@blogger.com (Anonymous) — Fri, 15 Feb 2013 14:29:00 +0000

Delicious kothimira chutney [Green Chutney/Hari Chutney] is very simple to make. It can be used as chutney, side dish or dip also.

Here is the recipe for kothimira chutney.

Ingredients:
Fresh coriander/cilantro leaves (1 big bunch, washed and chopped)
Green chillies/dry red chillies     (2)
Channa dal/senaga pappu/bengal gram       (1 tbsp)
Cumin seeds/jeera   (1/4 tsp)
Tamarind (small gooseberry sized, cleaned)
Garlic cloves    (1 no)
Oil - (1 tsp)
Salt to taste
Sugar or jaggery(optional, to taste)

For Seasoning (Optional)
Mustard seeds   (1 tsp)
Curry leaves   (few)

Preparation method:
Heat the oil in a pan and add cumin seeds, let it splutter then add chana dal, tamarind, chillies and finally clove saute them until they become brown in color.
Now add chopped coriander leaves and stir it continuously until water evaporates.
Remove it from heat and cool it.
Grind this mix   with salt and sugar/jaggery(Optional) in the blender until it becomes soft paste adding required water. Transfer it to bowl. Keep refrigerated.
Seasoning (Optional)
Heat 1/2 tsp oil in a pan. Add mustard seeds and curry leaves let them splutter. Add this to the chutney and mix well.

Serve with idli, dosa, vada, chapati and rice also. You can use this chutney as a dip for snacks like samosa, pakoda or spring rolls.

Avocado Guacamole Dip Recipe

noreply@blogger.com (Anonymous) — Thu, 07 Feb 2013 21:04:00 +0000

Guacamole is a dip made from avocados. It can be prepared easily at home. All you need is ripe avocados. This fruit is low in saturated fats,cholesterol and high in potassium. Here is the recipe for guacamole. This recipe serves 1-2 people.

Ingredients:

Avocado -1 ( I bought Hass avocado)

Green chillie -( 1, finely chopped)

Onion - (1, small, finely chopped)

Tomato -(1, small, finely chopped)

Lemon juice ( as needed)

Black pepper powder ( ¼ tsp, adjust to your taste)

Salt to taste.

Preparation:

Cut avocado into half, remove seed, then scoop out the pulp from the peel and put into a mixing bowl.

Now add the onion, green chillie, black pepper powder, tomato, salt and lemon juice then mix well.

Dip is ready to serve with corn chips. Keep refrigerated until serving for better taste.

Bean Sprouts Stir Fry

noreply@blogger.com (Anonymous) — Wed, 06 Feb 2013 02:24:00 +0000

Generally the bean sprouts are the sprouts of mung beans.

The sprouted beans are more nutritious than the original beans.

Here is the recipe for stir fry.

Serves 2-4 people.

Ingredients:

Mung bean sprouts -(1 pound, available in oriental stores)

Soy sauce - 2 tsp

Sugar - ½ tsp

Oil - 2 tsp

Garlic powder - ¼ tsp

Preparation:

Wash the mung bean sprouts.

Boil the sprouts in hot water until they become soft and tender. It takes about 4-5 minutes. Drain the water.

Heat the oil in a non-stick skillet, add the bean sprouts and stir fry it for 4-5 minutes. Now add soy sauce , sugar and garlic powder. Mix well and keep it on flame for 3 more minutes. Now it is ready to serve hot.

Soya Chapati/Roti/Pulka

noreply@blogger.com (Anonymous) — Mon, 04 Feb 2013 16:31:00 +0000

Soya chapati/roti/pulka is very healthy, nutritious and high in protein low in carbs.

Here is the recipe for soya chapati.

Ingredients:

Whole wheat flour - 3 cups

Soya flour - 1 cup

Yogurt/milk - (2 tbsp)

Water ( as required)

Preparation Method:

Mix wheat flour, soya flour, yogurt/milk and water in a mixing bowl and knead it to prepare a soft dough.

Divide dough into small portions and make medium sized balls. Take one dough ball, roll it into chapathi.

Heat a pan and put the rolled out chapati on it and cook bothsides well with oil (optional). Once chapati is done serve it hot.

Quick Plain Biryani Rice Recipe

noreply@blogger.com (Anonymous) — Sat, 02 Feb 2013 23:23:00 +0000

Today I am going to post quick plain biryani rice recipe. One can make this in electric rice cooker or pressure cooker. This recipe serves 3-4 people. This rice goes well with non-veg curries, sambar and fried curries.

Ingredients:

Rice 2 cups (Basmathi, wash, soak rice in 3 ½ cups water for 10- 15 minutes)

Oil – (1 tsp)

Onions (1 small, cut into long thin pieces)

Black cumin seeds/kala jeera (1 tsp) (Cumin seeds are alternative for black cumin seeds)

Bay leaves (2 no)

Cinnamon stick/dalchina (1no, 1 inch)

Cloves/lavanga (3-4)

Cardamoms/ealichi ( whole 2 no)

Cooking Method:

Heat the inner pan of the electric rice cooker on stove with low flame, add 1 tsp oil, then add onion, sauté it till they become transparent.

Now add black cumin sedds/kala jeera, bay leaves, cinnamon stick, cloves, cardamoms and stir fry it for 2 minutes.

Then add rice along with water and mix well. Now transfer this inner pan into the electric rice cooker, turn on switch. Once the rice is done, hot biryani is ready to serve.

Banana Chapati/roti

noreply@blogger.com (Anonymous) — Sat, 02 Feb 2013 23:17:00 +0000

This recipe is for kids especially who do not like bananas and milk. These two ingredients make very soft dough and as well as soft, tasty chapatis. Try this recipe for your little picky eaters.

Ingredients:

Wheat flour -1 cup

Banana 1

Milk (as needed to make dough)

Preparation method:

Mash the banana in a mixing bowl. Add wheat flour and prepare of soft dough with milk. Continue to knead till you get the right consistency. Divide the dough into equal portions and make medium sized balls of it. Roll between your palms, applying a gentle pressure, till the balls are smooth and without cracks. Make as many as you need and keep ready to roll out.

Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati. You can use Flatbread maker/roti maker to make chapatis.

Heat a pan on a medium flame and put the rolled out chapati on it to cook with some oil. When both sides are cooked well with brown spots on it, transfer to the serving plate.

Easy Allam Pachadi/Ginger Chutney

noreply@blogger.com (Anonymous) — Tue, 29 Jan 2013 15:36:00 +0000

Ingredients:

Ginger – ( 1/2 cup, chopped)

Mustard seeds/avalu - (1/2 tsp)

Cumin seeds/jeera - (1/2 tsp)

Garlic cloves - (6)

Turmeric powder - (1/4 tsp)

Curry leaves (2, optional)

Red chillie powder/ red chillies – (1/2 tsp or 2 no)

Tamarind – (small lemon sized cleaned)

Jaggery/bellam – (1/2 cup, adjust the amount of jaggery according to your taste)

Salt to taste

Oil – (3 tsp)

Water as required

Preparation method:

Wash and clean the ginger then cut it into small pieces and let it dry for 10 minutes.

Take a Pan, heat the oil, add ginger pieces and fry until they turn into light brown color.

Then add mustard seeds, cumin seeds, garlic cloves, turmeric powder, curry leaves,

tamarind and red chillies/powder in the order and mix them well. Take out the pan from heat and let it cool.

Grind the above mix in the grinder or blender along with jaggery and salt. One can make coarse or smooth chutney by adding water.

Seasoning: (optional)

Heat 1 tsp oil in a pan and add mustard seeds, curry leaves and dry red chillies, let them splutter then pour this seasoning to the grinded ginger chutney and mix it thoroughly.

Now sweet and sour ginger chutney is ready to serve with dosa, idli, pesarattu…. Keep refrigerated.

Cracked Wheat/Broken Wheat Upma (Vegetable Upma)

noreply@blogger.com (Anonymous) — Sun, 27 Jan 2013 22:00:00 +0000

Cracked wheat/broken wheat (Godhuma rava in telugu) is not processed one, so it is good source of fiber. Preparing Upma with this for breakfast is a healthy option. I have added veggies to make it more nutritious and healthy.

Ingredients:

Cracked wheat - 1 cup (roasted)
Mixed vegetables - 1 cup (carrot, beans, peas)

For seasoning:

Oil – 2 tsp

Onion - (1 medium, cut into thin and long pieces)
Green chillies - (2, cut into pieces)

Mustard seeds/aavalu – 1 tsp

Cumin seeds/jeera -1 tsp

Curry leaves – few

Roasted pea nuts/palli - handful (optional)

Cinnamon stick (1 no, 1 inch stick, optional)

Bay leave (1 No, optional)

Cilantro/kothimeera (chopped, ½ bunch, optional)

Preparation method:

Heat oil in a sauce pan, add mustard seeds, cumin seeds when it splutters, add green chillies, onions, curry leaves, cinnamon stick, bay leave, roasted peanuts and sauté it till onions turn into light brown colour.

Then add all the vegetables and cook it further for 4-5 minutes.

Now add 5 cups of water, required salt, chopped cilantro and bring it to boil.

Then simmer the flame and add roasted rava slowly, with continuous stirring to prevent it from forming lumps.

Place the lid and cook on low flame, stirring in between, till all the water has evaporated and it becomes soft.

Hot Upma is ready to serve. Eat with your favourite chutney.