January 28, 2014

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Mooli paratha recipe - Radish paratha recipe

Mooli paratha recipe- Mooli paratha is a healthy and tasty variety of paratha. It is easy to prepare using the method I have mentioned above. You may think that mooli paratha may have a pungent odour. However, this is not true. To be sure you can try the following step by step method once and see for yourself. It is odourless and as tasty as any other paratha. This delicious mooli paratha is  ideal for breakfast, lunch and dinner. It goes well with curd, chutney, pickle and tomato ketchup.
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January 27, 2014

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Matkichi usal recipe - Sprouted moth beans usal

 Matki usal in a serving bowl
Matkichi usal recipe - Sprouted matki usal made using Kala Masala is a healthy and delicious dish. We all know that sprouted lentils have several nutrients which are beneficial to our body. Therefore, its recommended for all age people to include usal or dish made with various sprouted lentils, such as sprouted moong, chickpeas, vaal, abzuki, black eyed beans etc. at least in four meals in a week. This type of usal can also be made using mixed sprouted lentils or beans.
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January 22, 2014

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Aloo gobi paratha recipe - Potato cabbage paratha recipe

Aloo gobi paratha in a serving plate
Aloo gobi paratha recipe - This aloo gobi paratha is prepared by using potato and cabbage as main ingredients in the dough. I have made this paratha by using the method of mixing the ingredients, kneaded the dough to soft, rolled to round  and then shallow fried with ghee.

 If compared to the stuffed parathas, this method is much better and can be rolled very easily. By using this method any one can prepare parathas very quickly. This method is popularly known as thepla. 

Aloo gobi paratha is a very tasty and healthy dish that served for breakfast, lunch or dinner as main. Its usually served with ghee and other tangy side dishes such as yogurt, pickles and chutneys along with some drink like buttermilk or lassi. Simply because of its wholesome nutrition, the parathas prepared with whole wheat flour has significant role and priority in my menu list. 

The stuffed parathas can also be made using the same potato cabbage mixture. Note that while cultivating the cabbages, lots of insecticides are being used. Therefore to get rid of insecticides, separating the cabbage leaves and wash them thoroughly before its use is necessary.
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January 20, 2014

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Sweet and sour rice appe recipe - Paniyaram recipe

appe or paniyaram in a serving plate
Sweet and sour appe or paniyaram recipe - Appe is a traditional South Indian snack basically prepared with rice. Though the rice is main ingredient the other ingredients used in this dish are depending on the taste and requirement of my family. However, making appe is easy if the batter is prepared properly. 

The entire process of making proper appe depends on the correct consistency of batter and the level of flame that used while cooking  it. If the batter is too watery , flipping appe becomes a difficult task.

Appe made with such batter require more time to cook and the bottom of the appe becomes dark brown in colour. It should be cooked on low flame. The batter should be slightly thicker than idli batter. Hot appe is usually served with ghee. 
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January 19, 2014

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Dry coconut garlic chutney powder - Lasun chutney powder

 chutney powder in a container
Dry coconut and garlic or lasun chutney powder recipe - Dry coconut and garlic chutney powder is a very healthy chutney powder prepared with few ingredients. This dry coconut based chutney powder is usually served as a side dish to rotis, chapatis and rice with curry. Instant chutney can be prepared by mixing it with yogurt. Garlic has many health benefits.

It is believed that eating raw garlic keeps one awake. Therefore, garlic chutney is usually eaten by students during exam time. If your kids are preparing for exams and they want to keep awake, give them garlic chutney which is very effective. It can be easily stored in an airtight container for about 15 days out side the refrigerator. 

If you want to keep it for a longer period, store it in a closed jar and keep it in the refrigerator. If you want the chutney to be bit sour, you can add a pinch of amchur powder or  one grape sized tamarind to the chutney at the time of grinding. You can also use raw garlic instead of fried one.
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January 16, 2014

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Sabudana batata thalipeeth recipe - Sago potato thalipeeth

thalipeeth in a serving plate
Sabudana batata thalipeeth recipe - Sabudana Thalipeeth is a substitute to the deep fried Sabudana Vada. Sometimes, I avoid deep frying and stick to the healthy version of shallow frying.  Though it is shallow fried taste wise there is not much difference between shallow fried thalipeeth and deep fried vadas. Thalipeeth tastes great when eaten hot with chutney. Those who are not on fasting can also eat this thalipeeth for their breakfast. This tasty and filling thalipeeth is usually served hot with curd and peanut chutney. It can also prepared using green chilly instead of  red chilly powder. 
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January 14, 2014

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Tilachi ladoo recipe - Sesame seeds laddu recipe - Ellina unde

ladoos in a plate
Tilachi ladoo recipeWishing you all a Very Happy and Prosperous Makar Sankranti and Pongal. Today on the auspicious day of Makar Sankaranti and Pongal, I am posting tilachi ladu recipe. Tilachi Ladu is one of the favorite traditional sweets prepared during  Makar Sankranti festival. What I like most in this ladu is its crunch and softness. These two in one texture is what made this ladu unique and different from all other ladoos. 

This ladu is prepared with few ingredients and among them sesame seed is the basic one. Ground nut powder and coconut turns this ladu soft, whereas  sesame seeds make it crunchy. During sankranti sweet prepared out of  sesame and jaggery or sugar such as  tilachi vadi, tilachi ladu and tilgul are distributed among friends and relatives. In Maharashtra, puran poli and ground nut poli are also popular on this festival. 
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January 7, 2014

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Beetroot raita recipe - How to make beetroot raita

Beetroot raita
Beetroot raita recipe - Beetroot is very popular among children because of it's deep red colour. My kids like to eat boiled beetroot over raita. Beetroots are very low in calories and contain zero cholesterol. They are good source of minerals such as iron, manganese, copper and magnesium. They contain ample amount of folate and potassium. Potassium controls blood pressure. It is helpful in metabolic process and muscle function. Magnesium is helpful for the formation of bone in the body. They are sweet in taste because they contain more sugar than starch. Whatever it may be, I made this raita  for simple reason. While buying other vegetables, I found fresh beetroots and bought them. I made raita from it. We ate and enjoyed.
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January 5, 2014

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Cucumber white gourd raita recipe - Lauki kheera raita recipe

Lauki kheera raita in a serving bowl
Lauki, kheera raita recipe - A cool and refreshing raita made with cucumber, steamed white gourd and curds to serve as  an accompaniment with spicy main course dish. Cucumber raita is staple side dish in many homes. But for a change 

I prepared raita by combining steamed white gourd or lauki and raw cucumber. This raita is very healthy, simple and easy to prepare with easily available vegetables. 

It contains all the goodness of lauki, cucumber and yogurt. Cucumber and lauki has cooling effect hence the raita helps to keep the abdominal system cool and comfort.
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Maharashtrian kala masala recipe - How to make kala masala

kala masala in a container
Maharashtrian kala masala recipe - Kala masala is a traditional and very popular Maharashtrian blend of spices,  which is very  flavorful and takes the dish to an extra high level. This masala is very handy and useful in making sabzis, amti, dal and usals. It can also be used in non-veg dishes along with other spices. I made this kala masala without dry coconut  for the  longer shelf life. Sometimes, I add dry coconut along with Kala masala while making the Maharashtrian style vegetarian side dishes. If you are using dry coconut, dry roast it until light brown and crisp. The flavor remains intact if you store this masala in an airtight container in double zip lock plastic bag.
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