|Mint leaves||1 cup||1.Grind mint leaves,garlic,ginger,grated coconut.
2.Add curd and salt.Mix well.
|Ginger||1 small peace|
|Half boiled rice||2 cup||1.Wash and soak both rice,fenugreek seeds and mung dal overnight or for 8 hours.
2.Grind the mix into a smooth paste by adding little amount of water.
3.Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
4.Steam cook idlis on medium flame for about 10 minutes.
7.Healthy idlis are ready.Goes well with tomato chutney and mint chutney.
|Mung dal||1 cup|
|Boiled rice||1/4 cup|
|Fenugreek seeds||1 S|
|Orange peels||4 Fruits||1.Slice the Orange peels into tiny pieces.
2.Heat oil in a pan splutter mustardeeds,feugreek seeds,asteofeda,chilli powder and turmeric powder.stir well
3.Add chopped garlic,curry leave and green chillies.fry for 2 min.
4.Add orange peel and Add salt.fry for 5 min.
5.Add tamarind juice and cook for 5 min.
6.After a few minutes, add the jaggery. When the pickle takes the form of a thick gravy, remove from flame.
|Tamarind juice||1/2 cup|
|Chilly Powder||1 TS|
|Tureric Powder||1/2 TS|
|Fenugreek seeds||1 S|
|Pumpkin||250g||1.Pressure cook pumpkin for 10 min in medium flame.
2.Grind pumpkin and keep it aside.
3.Dissolve jaggery in water.Add milk to it.
4.Boil the mix.Sitrr well.
5.When the mix cook well, add pumpkin paste.mix well.cook for 10 min in low flame.
6.Add a pinch of salt(which gives you a different taste).
7.Add fried cashew and kismis along with the ghee.
|Milk/Coconut milk||3 cup|
|Paneer||200g||1.Make a thick batter with refined flour,corn flour,chicken masala,corainder leaves,kasoori methi and salt.
2.Chop paneer into cube shape.
3.Dip paneer in the batter and rolled in bread crumps and deep fry in oil.
4.It is a crispy and variety dish with paneer.
|Maida(Refined flour)||2 TS|
|Corn flour||2 TS|
|Chicken masala||1 TS|
|Kasoori methi(dried fenugreek leaves)||1/2 TS|
|Coriander leaves||1 TS|
|Bread crumps||To roll|
|Wheat||1 cup||1.Add water and salt to wheat flour and knead it properly to make soft dough..
2.Keep it aside for 15 min.
3.Take a ball shape from the dough and make chapathi.
4.Ghee is added in between and again fold into rectangular shape and again rolled to make cahpapthi.
5.You can make a palin chapathi sahpe and fold it into a flower shape usually we are doing while making paratha.
6.Heat the thava and press the folded flower shaped dough in round chapathi model.
7.Add oil in side when needed.
8.Healthy wheat porotta is ready.Try to avoid maida paratha.
|Beetroot||1 cup||1.Heat ghee in a nonstick pan.
2.Add cashews and kismis.fry till they turn golden brown and keep aside.
3.Add rava to the same pan fry till the raw smell goes off.
4.Add grated beetroot and stir well till the water in beetroot goes.
5.Add sugar and milk/water continue stirring.
6.When it becomes thick,add cashews,kismis and cardomom powder.Mix well.
7.Keep stirring until the rava starts leaving the sides of the pan.
8.Allow the mix to cool and cut the shape you want.Garnish with cashew