LAPSI KHICHIDI

Broken wheat provides calcium, folic acid, iron and other nutrients. Adding broken wheat in your daily diet helps you fit and energetic. In this recipe to make the dish extra delicious, I added moong dal and vegetables. This is the one, I would love to prefer during my fasting because its quite filling and comforting, I can have the same for my lunch and dinner :)

INGREDIENTS

1 Cup Broken wheat (Big size))

1/4 Cup Yellow Moong dal

1 tbsp Grated Ginger

1/2 Cup Vegetables ( carrots, beans, cabbage)

1 tsp Jeera

1 ts Turmeric pd

2 Green chilly

1/2 tsp Crushed Pepper

5 to 6 Curry leaves.

2 Cup Plus Water.

1 tbsp Ghee

Pinch of Hing

Salt to taste.

Coriander for garnish

METHOD

Heat Ghee in a kadai. Add jeera, ginger and curry leaves. Once its fried, add vegetables, green chilly and saute well adding salt and turmeric pd. Now add in washed cleaned moong dal and wheat rava and give a quick stir. Pour in adequate amount of water and bring them to boil. Reduce the flame and cook for about 20 to 25 min. Stir in medium and check at the regular interval. If water is needed then add more. Depends on how much liquidity you need. Once its cooked, add hing, pepper and lastly garnish with coriander leaves. At the time of serve, add half a tsp of ghee. It taste really good.

Enjoy!!

EGG DROP CURRY

This curry is a treat for egg lovers.  Its something different dish where eggs are dropped into the gravy and then its cooked. It turned out super tasty. Ready in a jiffy too. Make sure you never forget to add kasuri methi because its the main flavouring of this dish.

INGREDIENTS

2 Eggs.

1 Big Onion.

1 tbsp Ginger Garlic paste.

2 Medium Tomatoes.

1 tsp Jeera.

2 tsp Chilly pd.

2 tsp Coriander powder.

2 tsp Kitchen king masala.

1 tsp Maida.

Pinch of Kasuri methi

Water as needed.

Sat to taste

1 tbsp Butter.

Coriander leaves for garnish (optional)

METHOD
Heat butter in a kadai. Add jeera, onion and fry till it becomes translucent. Then add ginger garlic paste and fry till the raw smell disappers. Add chily pd, coriander pd, kitchen king masala and maida. Fry them well and make sure it does not burn. (Adding maida makes the gravy thick) Once its cooked, add tomatoes. Saute till the oil starts leaving the sides of pan. Add water as required and bring to boil. This is the time you need to break the eggs carefully if not therez a chance of spreading. Do not stir. Cover and cook on a low flame for about 8 min. Once its done sprinkle kasuri methi. Garnish with coriander leaves and serve hot.

Enjoy!!

BONDA LIME

Bonda lime is a delicious, refreshing and natural energy drink. Its perfect during summer season. Its a drink with chilled tender coconut water with a dash of lime juice and sliced or scraped malai on top. It has also become a trend specially in Mangalore to serve this as a welcome drink on different occasion.

INGREDIENTS

1 Tender coconut ( select the one with malai)

Half of Lime juice.

Sugar as required

METHOD

Take a serving glass. Pour the tender coconut water and add sugar and lime juice. Mix well. Scrape the malai into it and mix well. Serve cool :)

Enjoy!!

CABBAGE MASALA PARATHA

Whenever I feel lazy to make curries for chappati, I end up making these delicious parathas. All I want is only curd or a pickle for a touch. Its very quick and easy to prepare and healthy too as its mixed up with grated cabbage. The addition of Indian spices makes this paratha tastes extra good. You can add carrots too instead of cabbage. It tastes equally good. Its perfect when you pack them when you plan for picnics or on your train journey too :)

INGREDIENTS

1 Cup Wheat flour

1/4 Grated Cabbage.

1 tbsp Grated Ginger

Ajwain just to Sprinkle.

1 tsp of Cumin pd.

1/2 tsp Haldi pd.

1 tsp Chilly pd.

1 tsp Coriander pd.

2 tsp Coriander leaves chopped.

Salt to taste.

Little Oil or ghee for mixing and for brushing.

Water as needed.

METHOD

In a mixing bowl, add all the ingredients except water. Using your fingertips, mix it thoroughly. Add little water at a time and start kneading the dough. Dough must be soft just as regular chappathi dough. Let it rest for about 15 min. Later divide the dough into equal portions and roll out each into a thin chappati like. Heat tawa and cook the paratha on both the sides in low flame. Brush with ghee or oil if needed.

Enjoy!!

300 TH POST - LAYERED COLOURFUL DELIGHT

Hurray !!!!! Just like my 100th and 200th post, I knew I would jump into my 300th post some or the other day and today is that special day :) I am really very happy and excited that I have done something which I owned as a passion. I am extremely thankful for my loving family which is a sole reason and my dear friends specially my facebook pals ;) who have supported and motivated me with there likes and encouraging comments. For that I am gratefully Thank you :) Looking forward for the same together over the upcoming year.

On this wonderful day, I wanted to post and present a mini sweet delight which looks quite colourful and at the same time attractive, tempting and heavenly. Its fully loaded with fruits and nuts and every one's favourite ice creams. In this dish, there's no specific measurement as you can add more or less depending to your taste buds.

INGREDIENTS AND METHOD :
Take a serving glass. Add the first layer of strawberry pudding or jelly whatever you like. Then top them with fruits and dry fruits. ( I used bananas, apple, cherry and green grapes). Above that I have kept chocolate sponge cake. In between the layers, try to drop in chocolate sauce and strawberry sauce to get a royal look ;) Upon that a scoop of vanilla ice cream or any other flavour. Lastly garnish with fresh fruits and nuts, and drizzle both the sauces or with your favourite toppings.

Tempting colourful delight is ready to serve :)

Enjoy!!

BEETROOT KOSAMBARI

Beetroot is not only colourful but also a healthy vegetable which has its own sweetness. This is one of the best and superb salad for the dieters. This salad should be served as soon as its prepared as beets loses its nutrition when kept for the long time.The same salad can also be prepared replacing with radish or carrots. Adding roasted peanuts will give you a nice crunch and looks tempting too.

INGREDIENTS

1 Cup Grated Beets

1/2 Cup Grated Carrots.

1/4 Cup Soaked Moong dal.

1 Chopped Onion.

1 Tbsp Grated Ginger.

2 Tsp Lime juice.

Salt to taste.

Coriander leaves for garnish.

INGREDIENTS FOR GRINDING

1/2 Cup Grated Coconut

2 Green chilly

Few Curry leaves

1 tsp Jeera.

METHOD.

Mix all the grated veggies in a big mixing bowl . Then coarsely grind coconut, green chilly, curry leaves and jeera. Mix the grind ed mixture into the mixing bowl and mix well. Add lime juice and season with salt. Garnish with coriander leaves and serve.

Enjoy!!

CORN PULAV

Tried this tasty pulav for the first time and believe me it was a super hit recipe. This pulav is fully loaded with delicious sweet corns with a mild spices. Already if you have cooked rice,it can be prepared in jiffy. This dish not only attract kids but also very nutritious and healthy for them.  Its perfect to pack for lunch box too.

Important note: I have added mint leaves in this recipe. Please make sure not to avoid this special ingredient as the mint leaves always gives a wonderful flavour of freshness to the dish. So make use of this for sure :)

INGREDIENTS FOR COOKING RICE

1 Cup Basmati rice.

2 Cloves

1 Inch Cinnamon stick

1 Elachi

1 1/2 Cup Water.

Salt to taste.

INGREDIENTS FOR FRYING

1 Cup Steamed Corn Kernels.

1 Big Onion (sliced)

1 tsp Ginger Garlic paste.

10 Mint leaves.

Pinch of Kitchen king Masala.

Salt to taste.

Pepper pd top taste.

1 tbsp Ghee.

METHOD

To cook rice :- Soak the washed rice in 1 1/2 cup of water for about half an hour. Add all the rest of the ingredients mentioned above and cook in pressure cooker as you make it. Once the pressure release, open and fluff it up with the help of a fork. Allow to cool.

Heat ghee in a kadai. Add sliced onion and fry till translucent. Next add ginger garlic paste and fry well till the raw smell disappears. Add crushed mint leaves, corn kernels and season them with salt and pepper. Mix the cooked rice and stir well under low flame. Lastly sprinkle with kitchen king masala and again mix well. Serve hot.

Enjoy!!