Coriander Raita

Ingredients : 

Coriander seeds :2 spoons
4-5 spoons of grated coconut
1- 2 cups curd ( as per consistency required)
Salt as per taste
Green chilly 1-2 Nos ( as per taste)
1/2 spoon Mustard seeds for tempering

Method: 

• Grind the coriander seeds with green chilly, grated coconut with little water. Mix the above mixture with curd in a bowl . 
• Add curd to adjust the thickness. 
• Add salt as per taste.
•  Heat oil in a pan,When mustard seeds start spluttering, add this tempering to bowl.
• Now Raita is ready to serve.

Cabbage-carrot Palya

Fed up of eating same cabbage palya...So I was thinking to prepare something different ... Just peeped into the refrigerator...Found so many fresh carrots :)  I have decided to mix carrot with cabbage....

Here goes the recipe: 


Ingredients: 
Cabbage : 1 No (finely chopped)
Carrot : 2 Nos (cut into small pieces)
Tomato : 2 Nos
Cooking Oil: 2 Spoons
Mustard Seed ,Jeera(cumin) seeds & Urad dal for tempering
Coriander powder - 1/2 Spoon
Jeera Powder: 1/2 Spoon
Chilli Powder, Salt, Jaggery :  to taste
Curry Leaves (Optional)
Coriander leaves (Optional)


Method:

• Prepare tomato puree.
• Take a tawa, add cooking oil, mustard seeds, jeera seeds,urad dal & curry leaves. Let mustard seeds splutter & Urad dal changes its color.
• Add carrot (cut into small pieces), fry for 5 sec. 
• Add finely chopped cabbage.
• Add Jeera powder, coriander powder.
• Add water as required with salt, chilli powder & jaggary to taste.Mix properly.
• Cook cabbage & carrot in medium flame.
• Once its cooked add grated coconut & mix well.
• Keep it low flame till all water evaporates.
• Now decorate with coriander seeds & serve with rice/chapati..

Onion-capsicum curry

Its easy curry, which can be served as side dish for sprouted fenugreek seeds rice or steam rice.

Ingredients:

Capsicum : 1 No (Chopped)
Onion : 2 Nos (chopped)
Tomato : 2 Nos 
Coriander Powder  : 1 spoon
Jeera powder : 1 spoon
Chilly Powder : as per taste
Salt : According to taste
Cooking oil: 1 spoons
Cumin seeds : 1 spoon
Mustard seeds :1 spoon
Pinch of asafoetida(hing)
Coriander leaves for decoration

Method: 

• Prepare tomato puree in a mixer.
• Take a tawa,  add 1 spoon oil, mustard seeds & cumin seeds, let the seeds sputter.
• Add  chopped onions, fry till onions turns pink.
• Add  chopped capsicum & fry till the raw smell of capsicum dis-appears.
• Add asafoetida, Coriander Powder ,Jeera powder, fry for a second or 2.
• Add chilly powder.
• Add tomato puree & little water to have desired thickness.
• Add  salt according to taste.
• Decorate with coriander leaves (optional)

Carrot - gooseberry Raita

Summer is here.. so its time to prepare raita.. 

Ingredients : 

2 No Gooseberry
4-5 spoons of grated coconut
1 Medium sized carrot, grated
1- 2 cups curd ( as per consistency required)
Salt as per taste
Green chilly 1-2 Nos ( as per taste)
1/2 spoon Mustard seeds for tempering

Method: 

• Remove the seed from gooseberry , grind the gooseberry with green chilly, grated coconut with little water. Mix the above mixture with grated carrot & curd in a bowl . 
• Add curd to adjust the thickness. 
• Add salt as per taste.
•  Heat oil in a pan,When mustard seeds start spluttering, add this tempering to bowl.
• Now Raita is ready to serve.

Carrot-oats laddoo

I have seen some kind of carrot laddoo on some cooking shows on TV.  I thought of enhancing the taste without compromising its healthiness. Here comes the modified version of Carrot-oats laddoo.

Ingredients :

1 cup oats - Roasted
2 cups of fine grated carrot
1 1/2 cups of sugar
1/2 cup of grated coconut ( fried till golden brown)
1/2 cup of chiroti rave(sooji)(roasted till golden brown)
Dry fruits (As required)
2 spoons of ghee
cardamom - 2 nos

Method:

• Finely powder the oats, sugar & cardamom. keep aside. 
• In a pan cook(fry) grated carrot without adding water/oil till water evaporates & nice aroma of carrot spreads. 
• Now add powdered mixture of oats, sugar & cardamom, Rave,Coconut to the cooked carrot & mix properly. 
• Add ghee & dry fruits ( fried cashew nuts, dry grapes almond as required). 
• Mix properly & heat in low flame (make sure that mixture does not stick to the pan) till the above mixture leaves the pan & spoon easily. 
• While still warm, make the mixture into small lemon sized balls. 
• Decorate with dry fruits ...

Sprouted fenugreek(methi) seeds rice

Its time to think about health, healthy foods.... I had some sprouts of fenugreek.... So thought of preparing something delicious out of sprouts :)  ..So here comes  Sprouted fenugreek(methi) rice ....

Ingredients :
                 
Rice :1 cup ( Either basmati rice or steam rice)
Sprouted Fenugreek : 1/2 Cup
Onions : 1-2 Nos  (Chopped)
Tomato : 1-2 Nos
Mixed vegetable - 1/2 cup( I have used Carrot & beans , cut in small pieces, You can also use other vegetable like Potato, cauliflower, Peas.. etc)
Peanuts :  2-3 Spoons
Coriander seeds: 1 spoon
Cumin(jeera) seeds : 1 spoon
Urad Dal/seeds : 1spoon
Khus khus(Gasagase) : 2 spoons
Amchur powder : 1 spoon (optional)
Chill Byadagi : 4-5 Nos ( As per taste)
Mustard seeds : 1 spoon
asafoetida(hing) : 1/2 spoon
Cooking oil: 2 spoons
Salt: As per taste


Method :

• Cook Rice & vegetables together in pressure cooker with required amount of water.( I have used 2 1/2 cups of water)
• Roast Coriander seeds, cumin seeds,peanuts, urad dal, chilly,Khus-khus - till peanut splutters.( Make sure not to burn other seeds)
• Add amchur powder & make powder of above roasted seeds & keep it aside.
• Make puree of tomato & keep it aside.
• Take heavy bottomed pan, add mustard seeds & oil. Let  mustard seeds splutter. 
• Add chopped onions, fry till it turns pink.
• Add  asafoetida & Sprouted fenugreek seeds.
• Fry for a second & add tomato puree.Let it cook in medium flame.
• Now add cooked rice & vegetables. Mix properly.
• Add salt as per taste.

Now delicious healthy Sprouted fenugreek(methi) seeds rice is ready to serve. You can also serve rice with Onion- capsicum curry.