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.