Veggie Poha (Veggie Rice Flakes)

INGREDIENTS
3 Tbsp oil
1 cup thick poha or rice flakes
1 carrot chopped
1 small potato chopped
1/4 cup green peas
1 tsp ginger paste
2 tsp green chili paste or according to taste
salt to taste
1/2 tsp sugar
2 tsp lemon juice
1 tsp mustard seeds
6 curry leaves
1/2 tsp turmeric powder
1/4 bunch coriander or cilantro for garnish.

METHOD
Heat oil in a Pan. Add mustard seeds & let it split.
Add chopped potato, green chili paste,ginger paste, curry leaves & some salt.
Cover the lid of pan. Let this cook for about 2 min till the poatoes are cooked and become soft.
Then Add chopped carrots, green peas and turmeric powder.
Cover the lid of the pan and let it heat on low flame for 1 min and then turn off the heat.
Now Take the Poha and wash it well such that it becomes wet and little soft.
Now add salt ,sugar amd lemon juice to this wet poha. Mix it well.
Now add Poha to pan in which vegetables were fried. Turn on the heat.
Mix the poha and veggies well.
Cover the lid of the pan for about 2 min and let it heat on low flame.
Turn off the heat and garnish the poha with chopped corainder/cilantro leaves.

Bottle Gourd Pudding (Lauki Kheer)

The bottle gourd is low in fat and cholesterol yet high in dietary fibre. It contains 96% water and 100gm of it contains around 12 Kcal. It is rich in iron and also has vitamins C and B complex.
Its high water content makes it very cooling.
This vegetable is very good for balancing liver function.

INGREDIENTS
1 and 1/2 cups full fat milk
2 and 1/2 cups peeled & grated bottlegourd
2 Tbsp condensed milk
2 tsp cardamom powder
sugar according to your taste (add less since we are adding sweet condensed milk)
sliced or chopped almonds,pista (pistachios), & cashew nuts
1 cup water for boiling the bottle gourd

METHOD
Heat the water in a pan and bring it to boil.
Add grated bottle gourd to this and let it boil on low flame for 5 minutes.
Turn off the heat & drain the water from bottle gourd.
Now Take another pan and start heating the milk. Add cardamom powder to it.
Boil the milk in a pan upto 15-20 minutes such that it is cooked properly.
Turn the heat to low flame.
Now add boiled bottle gourd to boiled milk.
Now Add condensed milk & sugar.
Keep the pudding(kheer) on low heat for 10-15 minutes.
Add the nuts on top & serve chilled.

Bhel Puri

INGREDIENTS
2 cups puffed rice (mamra)
salt to taste
1 tsp red chili powder
1 tsp chaat masala powder
1 tsp lemon juice
3 Tbsp coriander(cilantro) mint sauce or according to taste
2 Tbsp Tamarind sauce or according to taste
1 boiled and chopped potato
2 Tbsp roasted peanuts
1/2 onion chopped
1/2 tomato chopped
some coriander leaves for garnish
2 Tbsp  sev for sprinkling on top
5 crispy pooris or papdi

METHOD

For Making Tamarind sauce
Ingredients
1/4 cup tamarind
1/2 cup dates (khajur)
1 cup jaggery (gud)
1 tsp ginger paste
1 tsp red chili powder
2 tsp cumin seeds powder (jeera)
Method
Boil the ingredients together in a pressure cooker upto 3 whistles.
Let the mixture cool & then remove tamarind and date seeds.
Then blend this in a Mixer to form a smooth sauce.
Now Transfer this to a Pan and keep it on Stove on low flame or you could heat in microwave for 5 minutes.
Add cumin seeds powder, Red chili powder to it and mix well.
Add some water if you want the sauce to be thin in consistency.
Let it boil for 5 minutes.

For Making Coriander Mint Sauce

Ingredients: 

1/2 bunch coriander leaves

5 mint leaves

small piece of raw mango

1/4 onion chopped

4 green chillies

salt to taste

Method

Grind all the ingredients to form a smooth sauce.

To Prepare Bhel  
Now Take Puffed rice in bowl.
Add potato,chopped onion,tomato,salt,chaat masala,lemon juice,chopped cilantro leaves.
Add crushed poori/papdi.
Add both sauces cilantro(Coriander) and tamarind.
And finally sprinkle with some sev.

Fudge Brownie Sundae

This is very easy to prepare dessert with left over Brownies and Vanilla ice cream easily available.

INGREDIENTS

1 Brownie cut into small pieces

2 Vanilla icecream scoops

5 Strawberries sliced or cut in small pieces

4 Almonds sliced or cut to small pieces

4 Cashewnuts cut to small pieces

4 Roasted peanuts cut to small pieces

4 Walnuts cut to small pieces

2 tsp Choclate sauce

METHOD

Just add all the ingredients one by one in a bowl and serve it the way you prefer. 

  

Lentil (Daal) Paratha

This is very easy to prepare paratha(Bread) from Left over daal or lentil and healthy too,specially for them who dont like to have lentils or daals. This can be enjoyed with Pickles.


Lentils are a good source of protein, fiber, and folic acid.  They also contain many trace minerals.  
Since lentils contain a large amount of fiber, they are effective in lowering cholesterol and managing blood sugar disorders.  

INGREDIENTS
1 cup cooked  toor daal or moong daal(Lentil) or any daal you prefer
2 cups whole wheat flour
salt to taste
1/2 onion chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 Tbsp oil

METHOD


Kneading the dough
Take Whole wheat flour in a bowl and add to it all the ingredients mentioned above.
Add some water and knead the dough such that it becomes soft.

Flatening the dough to give shape to paratha
Now make small balls of dough.
Apply dry flour.
Now flatten the ball with the help of Rolling Pin(Belan) to form small round.
Now cut the Paratha in four pieces, first vertical then horizontal such that it is divided into four triangles.
Keep the traingles one above the other like a four layer paratha.
Apply some dry flour and again flatten it with Rolling Pin (Belan) to form triangle like shape.

Cooking the paratha
Now put the paratha on heated pan.
After 10 seconds turn the paratha , apply 1/2  tsp oil on all over the paratha.
Again turn to other side and apply oil on this side too.
Keep the heat to low flame.
Press with spatula on both sides so that paratha becomes crispy and cooks properly.
And the paratha is ready to be served.

** Don't add more water  to wheat flour to avoid it from tearing off, since cooked daal is also added to flour. 
** You can see the basic Daal (lentil ) cooking under the Lentils Category in my blog.

Veg Grilled Bun Sandwich

This Bun Sandwich is very easy to prepare and tastes very much like Burger.

INGREDIENTS
1 Wheat bun
2 round onion slices
2 round tomato slices
4 round cucumber slices
5 tinned jalapeno slices (optional)
4 round boiled potato slices
2 round capsicum slices
1 lettuce leaf
2 Tbsp grated cheese (any cheese of your choice)
2 Tbsp coriander mint sauce
salt to taste
pepper to taste
red chili powder to taste

METHOD
For preaparing bun sandwich we need:

• CORIANDER MINT SAUCE

Ingredients: 
1/2 bunch coriander leaves
5 mint leaves
small piece of raw mango
1/4 onion chopped
4 green chillies
salt to taste
Method:
 Grind the all the ingredients in a mixer to form a smooth sauce.

• FRIED POTATO SLICES

          Now take round cut boiled potato slices.
          Take a Pan , heat oil in it about 1 Tbsp.
          Add potato slices to it.
          Add salt & red chili powder. let this fry for a minute.

• Now Take the burger bun and apply the coriander sauce on both sides inside the bun.
• Arrange the round slices of onions,tomato,cucumber,jalapeno,capsicum, grated cheese & fried potato slices.
• Sprinkle some salt and black pepper.
• Add Lettuce leaf.
• Now Preheat the oven to 350 deg F/ 170 deg C.
• Keep the Bun in the oven for 5 -7 minutes . This step is optional. If Oven is not available you could heat in a pan for 5 minutes on low flame.
• Keeping the Bun in Oven or Grill Sandwich maker makes it very crispy and grills the Vegetables & melts the cheese.

White Chickpea Rice (Chana Pulav)

This is very easy to make rice with left over chole curry (white chickpeas curry).
You can check out the White chickpea curry (Chole) recipe in my blog.

INGREDIENTS
1 cup rice
1 and 1/2 cup Left over chickpeas curry
1 medium onion chopped
1 tomato chopped
salt to taste
1/2 tsp red chili powder
1 and 1/2 cups water
1 Tbsp oil

METHOD
Take  Pressure cooker and heat oil in it.
Add chopped onions and let it fry till the onions turn golden brown.
Add some salt while the onions are getting fried.
Add chopped tomatoes.
Add Chick peas curry (Chana curry) to it.
Wash the rice & add to pressure cooker.
Add water ,salt,red chili powder to it.
Close the pressure cooker lid and let it give one whistle on high flame.
Turn the flame to low after one whistle and let it be for 30 seconds.
Again turn to high flame to give one more whistle & turn off the heat.

* * if the chickpea curry you are using for rice contains tomato no need to add extra tomatoes.

APPY FIZZY MOCTAIL

INGREDIENTS
1 apple
1 tsp sugar
1/2  lemon
1 and 1/4 cup Sprite or Mountion Dew
5 ice cubes
1/4 tsp masala salt or according to taste.
(mixture of  Black salt,cumin seeds powder,black pepper powder)

METHOD
Add  an apple, some sugar, lemon juice & ice cubes in a mixer.
Blend this to form a smooth paste.
Now take some Sprite in a glass.
Add about 4 Tbsp crushed apple mixture in Sprite.
Add some salt  & mix well.
And Cool Appy Fizzy Moctail is ready to be served in this scorching summer heat.

Honey Cinnamon Milk Shake

The magic mixture of honey and cinnamon is known for hundreds of years for their miraculous curing power.
         
 Honey

• Honey is nature’s energy booster
• Honey is a great immunity system builder 
• Honey is a natural remedy for some ailments

  Cinnamon

• Cinnamon is used as a remedy for diabetes, indigestion, and colds.
• Cinnamon has anti-inflammatory properties meaning it reduces our chances of suffering from heart diseases as it lowers LDL cholestrol (bad cholestrol).
• Cinnamon is an excellent source of manganese, dietary fiber, iron and calcium.

INGREDIENTS
1 cup cold milk
1 scoop vanilla icecream
1 tsp honey
1 tsp cinnamon powder
2 small choclate pieces
2/3  ice cubes

METHOD
Take all the ingredients and blend in a mixer to form a smooth milk shake.
Serve the Honey Cinnamon Shake chilled.

White ChickPeas curry (Punjabi Chole)

White ChickPeas are a good  source of fiber, chickpeas (garbanzo beans) can help lower cholesterol. Garbanzo beans are an extremely-low-fat, complete protein food.

This dish goes well with Puri, Bread, Bhatura, Paratha, Chapati & Rice.

INGREDIENTS
2 cups white chickpeas (chole)
2 Tbsp oil
2 bay leaves
2 green cardamom pods (choti elaichi)
2 cloves
2 cinnamon sticks
1 black cardamom pod (moti elaichi)
2 tsp pomegranate seeds powder
2 tsp Chole masala
1 tsp garam masala
1 tsp corainder powder
1 tsp red chili powder
2 large size onion chopped fine
1 Tbsp lemon juice
1/4 cup coriander leaves for garnishing
salt to taste
1 tsp cumin seeds
1 tsp green chili paste
1 tsp ginger paste
1 tsp garlic paste
1 tea bag or 2 tsp tea powder
pinch of asofetida (hing powder)

METHOD

• Wash the chickpeas & soak them overnight for atleast 6 hrs.
• Do not drain the water when boiling. Boil with same water & add more if required.
• When boiling the chickpeas(chole) add one tea bag in pressure cooker. if you dont have tea bag you can boil tea powder in 1 cup water, seive the tea water and add to chickpeas when boiling. This gives dark brown color to chickpeas. 
• Then add salt and keep the cooker containg chole on stove for boiling.
• Let it be on stove for about 30 minutes.Give it 2 whistles in pressure cooker on high flame.
• Then let it be on low flame and then again  give 2 whistles on high flame.
• Then turn off the heat. Keep it aside.
• Now take a Pan. Heat oil in it.
• Add hing,cumin seeds, ginger, garlic, & green chili paste. Let it fry for 30 seconds.
• Then add chopped onion , bay leaves & salt. Let the onion fry for 7 minutes till golden brown.
• Then add pomegranate seeds powder. let it fry for 2 minutes.
• Add chole masala & red chili powder.
• Now turn off the heat and keep this aside.
• Take all spices green cardomom,black cardamom,cinnamon sticks & cloves.Crush it little bit in a mixer. 
• Take a Pan & heat about 2 cups water in it & let it boil. Add the crushed spices to boiling water.
• Let it heat for about 5 minutes.
• Then seive the water containing spices & keep aside.
• Now take the Pan that contains fried onions.Put on stove and on the heat.
• Add to this boiled chickpeas and water containing all spices.
• Mix well. Add some more salt if required. Add more water if required depending on the consistency of curry you want. Its better to add some more water as Chickpeas absorb lot of water. If you dont add the curry dries off fast.
• Let this cook for 20 minutes & then turn off the heat.
• Add lemon juice & garnish with coriander (cilantro) leaves.
• And the Chole is ready to served with bhatura ,puri , rice or any Bread of your choice. 

Yogurt Curry (Pakora Kadhi)

This goes well with Rice.

INGREDIENTS

CURRY

 1 cup yogurt (curd)
 3 cups water
 3 Tbsp gram flour (besan)
 2 Tbsp oil
salt to taste
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric powder
1/2 tsp red chili powder
6 curry leaves
2 green chilies chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/2 onion chopped
pinch of asofetida (hing powder)

** quantity of gram flour (besan) you add in buttermilk depends on the consistency of curry you want.
     For very thick curry add more besan.

PAKORA
1 and 1/2 cup besan
1/2 onion chopped
1/2 potato chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
salt to taste
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/4 cup water to dilute gram flour.
pinch of sodium bicarbonate (soda)

METHOD

CURRY

• Take curd and add water to it. Now blend it to form like a buttermilk.
•  Add gram flour to it. Mix well with blender.
• Keep this mixture aside.
• Now take a Pan and heat oil in it.
• Add asofetida (hing) , mustard seeds. let the mustard seeds split.
• Then add cumin seeds,curry leaves & chopped green chillies.
• Add ginger and garlic paste. let it fry for 10 seconds.
• Add chopped onion. Let it fry for 30 seconds.
• Then add turmeric,red chili powder.
• Add butter milk and gram flour mixture prepared earlier.
• Mix well with spices. keep stirring after every 30 seconds.
• Let this boil for 30 minutes till the curry is cooked properly and it leaves oil or oil comes on surface.

PAKORA

• Take gram flour in a bowl.
• Add water to it such that consitency of gram flour is thick enough for pakora.
• Add salt, turmeric powder,red chili powder,ginger,garlic & green chili paste.
• Add chopped onion & potaoes.
• Mix  all the ingredients well.
• Heat oil in a Pan for frying Pakora.
• After frying put the pakoras in curry and mix well.
• Let it be dipped in curry for half an hour.
• Now the Pakora curry is ready to be served with Rice.

Cabbage & Spinach Paratha (Bread)

Cabbage ranks right up there with broccoli, cauliflower, and brussels sprouts with a reputation for fighting cancer. It's also a good source of vitamin C, fiber, potassium, and other nutrients.

Spinach nutrition is amazing.The calcium content in spinach helps to strenthen bones.
The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer.

INGREDIENTS
2 cups whole wheat  flour
1 Tbsp oil
1/2 cup finely chooped cabbage 
1/2 cup finely chopped Spinach
salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tsp garlic paste
1/4 cup water if needed to knead the dough  

** cabbage & spinach leave lot of water in dough
     so very less water needs to be added to dough that too
     if required.

** do not grind cabbage & spinach to a fine paste.
    You could chop it in mixer , food processor.

METHOD

• Mix all the ingredients and knead the dough such that it is soft.
• Cover the dough for 5-10 minutes.
• Then make balls with dough. You can make the size you prefer for paratha.
• Roll the paratha.
• Heat the Pan on high flame and put the paratha on it.
• After 10 seconds turn the paratha , apply 1/2  tsp oil on all over the paratha.
• Again turn to other side and apply oil on this side too.
• Keep the heat to low flame.
• Press with spatula on both sides so that paratha becomes crispy and cooks properly.
• And the paratha is ready to be served.
• Paratha goes well with Pickle,Curd  or any Curries.

Maa-Chana Daal (Split urad and chana Lentil)

This Daal(Lentil) goes well with Rice.

 INGREDIENTS

1 Tbsp ghee /oil / butter
1/2 medium onion chopped
2 medium tomato
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tsp cumin seeds
1 tsp mustard seeds
4 curry leaves
1/2 cup split urad daal
1/2 cup chana daal
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
salt to taste
pinch of Asofetida (Hing powder)
1/4 cup milk

METHOD

• Soak both the spilt urad daal and chana daal  (lentils) in water for 15 minutes.
• Add both spilt urad daal and chana daal in Pressure cooker and boil it  with some salt till three whistles.
• Take a Pan add ghee/ oil / butter to it.
• Add asofetida & mustard seeds to it. let the seeds spilt.
• Then add cumin seeds,curry leaves,ginger paste,green chili paste and garlic paste. let this fry for 2 min.
• Then add Chopped onion. let it fry till it turns light brown for about 2 minutes.
• Add some salt to it.
• Then add  tomato paste. let it fry for 5 minutes.
• Add turmeric powder,red chili powder,coriander powder,garam masala powder.
• Let the mixture cook with spices on low flame for about 2 minutes.
• Then add milk and mix.
• Then add boiled daal (lentil) to this and mix well.
• Add some water to this about 1 cup.
• Let it cook for about 10-15 minutes so that the spices mix well with the daal.
• Now the daal is ready to serve.

Vegetable Pasta

INGREDIENTS
2 Tbsp oil
5 cups water for boiling pasta
2 cups pasta
1/2 onion chopped
1/2 green bellpepper(capsicum) chopped
1/2 red bell pepper chopped
2 spring onion chopped (just the green leaves of onion)
2 tsp garlic paste
1 tsp chili garlic sauce (optional)
2 cups pasta sauce (readymade or homemade)
salt to taste
1 tsp Red chili crushed or red chili powder.
1/4 bunch fresh parsley leaves chopped  / 2 Tbsp dried pasley (optional)
1 tsp oregano leaves
1 Tbsp tomato sauce

METHOD

• Take water in a vessel and add salt to it. Add 1/2 tsp oil to this so that the pasta does not stick while boiling. Heat it for 2 minutes.
• Then Add Pasta to it. Let this boil for 15 minutes or till the pasta gets cooked. 
• Drain out the water and keep the pasta aside.
• Take a Pan , heat oil in it. Add garlic paste and let this fry for 20 seconds.
• Now add chopped onion & little salt. Let it fry for 30 seconds.
• Add chopped capsicum and red bell pepper & little salt. Let this fry for 30 seconds.
• Add spring onions. Let the mixture fry for more 30 seconds.
• Now add crushed red chili, oregano & parsley.
• Then Add Pasta sauce. Add some salt.
• Stir it well to mix all the spices with sauce. let this cook for 2 minutes.
• Add boiled Pasta to to this.
• Mix well and let it fry for 7 minutes. 
• And Veggie Pasta is ready to be served.

** For Pasta sauce
You could  either use the readymade pasta sauce available in the market or make it fresh at home.
For making Pasta Sauce at Home you need the following:

Ingredients
2 cups tomato paste.
2 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp garlic paste.
1/2 onion chopped
2 Tbsp olive oil
salt to taste
1/2  tsp white pepper
1 Tbsp tomato sauce.

* For making tomato paste, boil the tomatoes , remove the skin and some of the seeds, then make the paste for smooth pasta sauce.
Method
Heat oil in a pan.
Add garlic paste.let it fry for 30 seconds.
Add chopped onion.let it fry for  a minute.
Add salt.
Add basil and oregano leaves.
Add tomato paste, white pepper.
Let this cook for 15 /20 minutes.
And now the pasta sauce is done.

FRUIT & NUT CUSTARD

INGREDIENTS
2 and 1/2 cups milk
3 Tbsp custard powder (vanilla flavour)
2 tsp caramel syrup
10 almonds sliced
10 cashew nuts sliced
10 raisins
10 pista sliced
6 Tbsp sugar
2 tsp cardamom powder
Fruits like apple,banana,grapes,strawberry,mango & cherry.
2 tsp red Jelly chopped in small pieces.
2 tsp green Jelly chopped in small pieces.

METHOD

• Take milk in a pan and add cardamom powder to it.
• Boil the milk with cardamom powder for about 10 minutes.
• Then turn off the heat.
• Take some cold milk and dissovle the custard powder in it.
• Add this mixture to boiled milk and stir continously.
• Add sliced nuts.
• Turn on the heat and keep stirring on low flame. Let it heat for 10 minutes.
• Now turn off the heat and let the custard cool.
• Keep in refrigerator for atleast 3-4 hrs.
• Now chilled custard is ready to be served with fruits of your choice.
• Add in some some jelly and caramel syrup for nice flavor.

Mexican Burrito Bowl

Burrito bowl contains very healthy ingredients like Avacado guacamole,black beans and Lettuce leaves.

Avocado is considered the world's healthiest fruit, because of its nutrient contents such as vitamin K, dietary fiber, potassium, folic acid, vitamin B6, vitamin C, copper, and reasonable calories in it.

Black Beans are a wonderful source of dietary fiber which has been shown to naturally help lower cholesterol. In addition, the high fiber content in Black Beans helps keep blood sugar levels from rising too rapidly after a meal.

Lettuce is a good source of chlorophyll and vitamin K.It is a very good for dieters because it is very low in calories.It is a good source of Iron.

INGREDIENTS
1 Tbsp oil
1/2 cup rice
1/2 cup black beans or pinto beans (rajmah)
1/2 onion chopped fine
1/2 tomato chopped fine
2 Tbsp sour cream
2 Tbsp guacamole
1 Tbsp boiled or tinned corn
2 Tbsp grated cheese
1/2 capsicum chopped thin and long.
1/2 onion chopped thin and long.
2 Tbsp salsa
salt to taste
1/2 tsp red chili powder (optional)
1 tsp red chili garlic sauce/hot mexican sauce
1/2  bunch salad lettuce chopped.

METHOD

• Boil the rice and keep aside.
• Boil the black beans.
• Now Heat oil in a pan  and fry the onion and capsicum chopped thin and long for about a minute.
• For guacamole sauce you could either use the ready made sauce available in the market or make fresh at home with avacados.

For preparing gaucamole at home you could use the following ingredients.
1 avacado peeled
1 jalapeno
1/4 onion chopped
1 tsp garlic
salt to taste
1/2 Tbsp lime juice
1/4 bunch cilantro leaves(coriander)

Take all the ingredients and blend in a mixer to a smooth paste. 

• Now take a bowl.
• Put rice in it and  add the black beans on top of it. Add some cheese.
• Then add fried onion and capsicum. add salsa, gaucamole,corn,sour cream and chili garlic sauce.
• Add some salt and red chili powder.
• End the toppings with lettuce leaves on top of all.    

Capsicum Rice

Green bell Pepper is a rich source of Vitamins C, A.Green Bell Pepper is beneficial in Liver disease ,Obesity, Constipation ,Arthritis ,High blood pressure.

Red or yellow Bell peppers have higher concentrations of many nutrients than green Bell peppers.They are an excellent source of many nutrients, including vitamin C , vitamin A, and vitamin B6. They are also a very good source of vitamin E and folate, and a good source of Vitamin E, vitamin K, and potassium. they are also a rich source of antioxidants.



INGREDIENTS
1 cup rice
2 Tbsp oil
salt to taste
1 small onion
1 green bell pepper chopped  (green capsicum)
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
1/4 cup green peas (boiled or tinned)
1/2 tsp red chili powder

METHOD
Boil the rice with some salt  such that it does not over cook or break.
Take another pan , heat oil in it.
Add chopped onions. let it fry for 1 min.
Then add chopped bell peppers. let this fry for 1 min.
Then add green peas and let the vegetables fry for about 1 min.
Add salt and red chili powder.
Now add boiled rice in this.
Mix it well with vegetables and let it cook for 2 min with lid closed.
And colorful capsicum rice is ready. It can be served with any curry or yogurt.

  

Spinach Poori and Potato Peas Curry (Paalak poori and Aloo mutter curry)

Spinach nutrition is amazing.
The calcium content in spinach helps to strenthen bones.
The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers.

 

SPINACH POORI

INGREDIENTS

2 cups whole weat flour

1 bunch spinach leaves

1 Tbsp oil

salt to taste

1 tsp garlic paste

1 tsp green chili paste

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/4 cup water

METHOD 

• Take the flour,salt and oil and mix it with hand. Mix it till all the oil incorporates into the flour.
• Then add green chili,garlic paste,turmeric & red chili powder.
• Grind the spinach leaves in mixer such that it does not form paste. Add to dough & mix it well.As we are adding spinach in dough it gives out some water which is enough to knead the dough so add water only if required little bit a time.
• Keep kneading  this till the dough becomes soft enough to roll pooris. The dough should not be very soft also so that it becomes loose.
• After the dough is ready cover it and keep for atleast half an hour.
• Now take a pan and heat oil in it for frying pooris. Let the oil be hot enough.
• Then make small balls with the dough ,dip in oil and roll the poori with Rolling pin (belan).
• Put the poori in hot oil  and just after couple of seconds  press with spatula very gently so that it puffs up good. Then flip it around. let the bottom side cook for about 15 seconds. Then remove it from oil.

POTATO PEAS CURRY (ALOO MUTTER CURRY)

Potatoes are very high in potassium, beating other potassium-rich foods. They are a good source of iron and copper, too. Green Peas contain nicotinic acid which reduces cholesterol in the blood. Green peas may help in the prevention of all forms of cancer due to its high Vitamin A and C content.

INGREDIENTS

3 potatoes chopped in medium size with skin removed.

salt to taste

2 medium tomatoes paste.

2 Tbsp oil

1/2 cup green peas (boiled or tinned)

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp green chili paste

2 tsp ginger paste

2 Tbsp Fenugreek leaves (Kasoori methi)

5,6 curry leaves

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1 and 1/2  cup water

METHOD

Take a Pressure cooker and add oil to it.
Add mustard seeds and let it split.
Then add cumin seeds,curry leaves,green chili paste & ginger paste.
Let this fry on low flame for 5 seconds.
Then add tomato paste, and add some salt to it. let this fry for 2 minutes.
Then add turmeric powder,red chili powder,coriander powder & fenugreek leaves.
Add chopped potatoes, green peas and some more salt. Mix it with tomato paste and spices.
Add some water to this. 
Now close the lid of cooker and and put the heat on high flame.
Let the cooker give one whistle on high flame , then swtich to low flame and let it be for 2 min.
Again switch to high flame & wait for another whistle and turn off the heat.

And Potato peas curry is ready to serve with pooris.

Cilantro Sauce (Corainder sauce)

Cilantro adds fiber to the digestive tract. It is a source of iron & magnesium.Cilantro has been effectively used to help remove heavy metals and other toxic agents from the body.
Cilantro has:
•Powerful anti-inflammatory capacities.
•Protective agents against bacterial infection.

INGREDIENTS
1 bunch cilantro (coriander)
salt to taste
3 green chilies
1/4 cup roasted peanuts
1/2 small size onion
2 tsp pomegranate seeds powder(Anardana powder)
2 tsp  lemon juice
1/4 cup water

METHOD

• Take all the ingredients and blend in a mixer to a smooth paste.
• This sauce goes well with all types of snacks like wada pav(Indian burger), Sandwiches, Paratha(Indian Bread) & Pakora.

Black Chickpeas (Black Chana,Kala Chana) Dry

Black ChickPeas are a very good source of fiber, folic acid, and manganese. They are an important source of macro nutrients, good source of protein, containing almost twice the amount of protein compared to cereal grains, as well as minerals such as iron, magnesium, copper, and zinc.

INGREDIENTS
1 cup black chickpeas
salt to taste
1 tsp ginger paste
1 tsp green chili paste
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
2 tsp chana masala
1 tsp cumin seeds
2 tbsp oil
pinch of Asafetida (hing)
1 tsp garam masala powder

METHOD

• Soak the Black chana overnight.
• Boil the chana in pressure cooker with some water and salt.
• Now take a pan and heat oil in it.
• Add hing powder,cumin seeds.
• After 5 sec add ginger and green chili paste. Let it fry on low flame for 2 min.
• Then add turmeric,red chili,coriander,chana masala and garam masala powder.
• Now add boiled chana to it. Add some salt and mix well.
• Add 1cup chana water that is left while boiling it in cooker.
• Now cover it with lid and let this cook on low flame till all the water is dried. Let this cook for 10 min.
• Turn off the heat when the mixture leaves out some oil .
• This dish can be served with raw onions,cilantro and  lemon.