Avacado-spinach salad with Olive oil and sesame dressing..

Preparation time:  15min
Cooking time: 0min
Serves 2 people

Ingredients:
Spinach - 1 bunch
Avacado - 1 big size
Olive oil - 2 tsp
Sesame seeds - 3 tsp
Salt to taste

Avacodo-Spinach salad with olive oil and sesame seed dressing

Method:

1. Wash the spinach well in water and chop them.
2. Clean the avacodo and cut them into pieces of your size of choice.
3. Mix together spinach and avacado in a bowl.
4. In a pan heat the oil. Once the oil is hot, add the sesame seeds and allow to splutter.
5. Now add the hot oil and sesame mix to bowl.
6. Then add salt and mix well and serve.

Pitatla vangi (Flour brinjal)

I have used typical Maharastrian naming conventions in the recipe. I have put in the hindi names in the brackets. This  curry can be served with Bhakari (Jowar Roti) or chapati. The side items with this will be masala peanuts and bukki kanda (Hand hit onion).

Ingredients:

Besan flour - 2 cups

Wheat flour - 2 tsp

Oil - 3 tbsps

Salt to taste

Jeera - 3 tsps

Red chili powder - 2 tsps

Dhaniya powder - 1 tbsps

Peanut powder - 1 and 1/2 cups

Kala tikhat (Masala chili powder) - 1 and 1/2 tbsp

Dry coconut grated or powdered

Ginger-Garlic paste - 2 tbsps

Coriander

Tumeric powder - 1 tsp

Amchur - 1 tsp

Mustard seeds -  1 tsp

Curry leaves

Green chillies

Onion - 2 medium

Tomato - 2 medium

Water for the dough

Part 1:

To make the dough for the flour brinjal.

Mix the below ingredients and make a dough by  adding water.

•         2 cups of besan
•         2 tsp wheat flour
•         2 tsp oil
•         Salt
•        1 tsp crushed jeera
•         Red chili powder according to taste and spicyness of the powder
•         1 tbsp dhaniya powder

Part 2:

Saran (Filling or masala):

Mix the below ingredients in a mixer.

•         1 cup Peanut powder
•         1 and ½ tbsp. Kala masala
•         Dry coconut powder roasted in oil
•         ½ tbsp. ginger-garlic paste
•         Chopped coriander
•         Turmeric powder
•         Salt to taste
•         1 tsp amchur

Part 3:

Vangi (Brinjal)

1.        Take out small portions of the dough, roll into round (similar to wheat rotis). Put Saran (filling) in it.
2.        Give it a shape similar to Brinjal. Apply oil on the complete vangi.
3.        Take a pressure cooker, do not use the whistle. Take a flat vessel which can fit in the cooker and layer it with oil.
4.        Put the vangi in the vessel and then in the cooker and cook for 3-4min without whistle.
5.        Let them cool down.

Part 4:

Rassa (Gravy)

1.        Put Fodani (Tadka) with Oil, Jeera, Mustard seeds, curry leaves, green chili.
2.       Then put onion and fry till golden brown.
3.        Then put tomatoes and cook it till the tomatoes leave some oil.
4.        Now add salt, red chili powder, the remaining Saran (Filling). Add water to it.
5.        Allow this mixture to boil. Now add Vangi.
6.        Boil again and serve hot with Bhakari (Jower roti), Masala peanuts and raw onion.

Coffee-Banana Milkshake

Ingredients:
Banana - 3 small or 2 big Nos
Coffee - 1 tsp
Sugar - 2 tsp (Or according to taste)
Chilled Milk - 2 glasses
Ice cubes if you like.

Method:
1. Cut bananas in random sizes. Blend in the blender.
2. Now add the other ingredients except ice and blend it well.
3. Now add the crushed ice and blend once Or you can keep the milkshake in the deep freezer for say half hour. Then before serving just blend it once and serve it.
4. Serve it chilled.

Mixed vegetable upma (Upittu)

Cooking time: 20min
Preparation time: 20min
Serving: 4 persons

Ingredients:
Sooji (Rawa) - 2Cups
Onion - 1 large
Ginger - 1 inch
Garlic - 6 to 8 cloves
Kadipatta
Asofoetida
Jeera
Mustard seeds
Green chilly - 1
Carrot - 2 small
French beans - 200 gms
Peas - 50gms
Salt to taste
Oil - 3 tbsp
Ghee - 2 tsp
Lemon - 1/2
Sugar - 1/2 tsp
Water - 2 and 1/2 cups
Cilantro leaves
Grated coconut (Optional)


Below in powdered form:
Cardamom - 2
Cinnamom - 1 cm
Black Pepper - 3-4


Method:
1. Chop the Onions into cubes.
2. Grate garlic and Ginger.
3. In the meantime, keep a kadai on flame. Then when hot add rawa and dry roast it till slightly brown.
4. Chop green chilly. Add less chilly as we already have other spices into the upma.
5. Chop Carrot into cubes. Also chop beans finely as it will cook faster.
6. By now the rawa would be done. So take it out and keep it aside.
7. In the same kadai, add oil and allow to heat.
8. Now add Asofoetida, Mustard and Jeera. Allow mustard to splutter.
9. Then add Kadipatta, Green chilly and Ginger-Garlic. Allow Garlic to become golden brown.
10. Then add Onions and fry for 5min. Then add all the vegetables. Fry for a minute or two. Add a little salt and cook well with closed lid of the kadai.
11. Now add the powdered masala and fry for sometime.
12. Once above is cooked well, Add the Water and allow to boil.
13. To the water add salt, Lemon juice, Cilantro leaves and sugar. Mix well.
14. Add the rawa to boiling water, mix quickly and close the lid as it starts to splutter all over.
15. After 2 min, Open the lid and mix well.
16. Now put 2tsp of ghee and mix it well. Close the lid and allow the raw to cook.
17. Garnish with cilantro leaves and grated coconut. Serve it plain or with Farsaan.

Corn Cheese chops

Cooking time: 40min
Preparation time: 15min

Ingredients
Corn kernels - 2 cups
Ginger - 1 inch piece
Garlic - 6 cloves
Green chilli - 3-4
Onion - 1 medium
Oil - 2 tablespoons
Turmeric powder - 1/2 teaspoon
Salt to taste
Crushed black peppercorns - 1/2 teaspoon
Fresh coriander leaves - 2 tablespoons
Bread crumbs - 2 1/2 cups
Mozzarella cheese - 1/2 cup
Cornflour/ corn starch - 2 tablespoons
Sticks a few

Method
1. Peel ginger and garlic and chop in a chopper with green chillies.
2. Peel and finely chop onion.
3. Heat 2 tbsps oil in a non-stick pan, add ginger-garlic-green chillies and sauté. When garlic turns a light brown add onion and sauté for 2 minutes.
4. Coarsely chop corn kernels in the chopper and add to the pan. Mix well and sauté for a while. Add turmeric powder, salt and mix. Transfer into a bowl and add peppercorns, coriander leaves and mix.
5. Add 1½ cups white bread crumbs and mix well.
6. Heat sufficient oil in a kadai.
7.Thickly slice mozzarella cheese and then cut into small cubes.
8.Mix cornflour with water to make a thick batter. Spread the remaining bread crumbs in a plate.
9. Dust your palms with a little cornflour, take a portion of the corn mixture, keep a cheese cube in the centre and roll to cover it completely and shape into a oval chop.
10. Roll it in a little cornflour and pierce an ice cream stick at one end. Shape it again.
11. Dip it in cornflour batter, roll in remaining bread crumbs and deep fry till golden. Drain on tissue paper. Serve hot.

Cheese Corn Balls

Cooking time: 15min
Preparation time: 15min

Ingredients:
Processed cheese,grated - 2 cups
Sweet Corn - 1 cup
Sweet corn ( cream style) - 2 tablespoons
Green chillies - 3
Ginger - 1 1/2 inch piece
Refined flour (maida) - 4 tablespoons
Salt to taste
baking soda a pinch
Oil to deep fry

Method:
1. Take cheese in a bowl.
2. Drain sweet corn and rinse in fresh water and add to the bowl.
3. Add cream style sweet corn. Finely chop green chillies and ginger and add.
4. Add refined flour, salt and baking powder and mix well. Cover and rest the mixture in the refrigerator for about 15 minutes.
5. Heat sufficient oil in a kadai. Shape the mixture into small balls and deep fry on medium heat till golden.
6. Drain on absorbent paper and serve hot with your choice of chutney.

Garlic Chutney (Wet)

Preparation Time: 5 Minutes
Cooking Time: 0 Minutes
Makes 0.75 cup

Ingredients
1 cup roughly chopped garlic (lehsun)
1 tbsp chilli powder
1 tsp tamarind (imli) pulp
2 tsp coriander (dhania) powder
1/2 tbsp lemon juice
salt to taste

Method
1. Combine all the ingredients in a mixer with ¼ cup of water and blend to a smooth paste.
2. Refrigerate and use as required.

Channa dal and Palak Kebab

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 8 kebabs

Ingredients
For The Chana Dal Paste
1 1/2 cups cooked chana dal (split bengal gram)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
salt to taste

Other Ingredients
2 tsp oil
1 tsp cumin seeds (jeera)
1 1/2 cups blanched and puréed spinach (palak)
1 1/2 tbsp dried fenugreek leaves (kasuri methi)
3 tbsp cornflour
2 tsp garam masala
1/2 tsp white pepper powder
salt to taste

For Serving
garlic chutney

Method
For the chana dal paste
1. Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 3 to 4 minutes.
2. Cool slightly and blend in a mixer to a coarse paste. Keep aside.

How to proceed
1. Heat ½ tsp of oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 2 to 3 minutes or till the water evaporates.
3. Add all the remaining ingredients along with the chana dal paste and cook on a medium flame for another 3 to 4 minutes, while stirring continuously.
4. Sprinkle a little water if the mixture becomes very dry.
5. Cool slightly and divide the mixture into 8 equal portions.
6. Roll out each portion into a 67 mm. (2½”) flat round kebab.
7. Heat a non- stick tava (griddle) and cook each kebab, using 1/8 tsp of oil, till they turn golden brown in colour from both the sides.
8. Serve hot with garlic chutney.

Baby corn dry sabji

What you need:
Baby corn
Onion
Tomato
Garam masala
Chat masala
Red chilly powder
Salt to taste
Mint leaves
Coriander leaves
oil
Jeera
Mustard seeds
Asafoetida
Turmeric powder

How do we make it?:
1. Cut baby corn into circles.
2. Cut onion lengthwise.
3. Cut tomatoes into cubes.
4. Chop the mint leaves and coriander leaves as well.
5. Put oil in a kadhai and heat it.
6. Put some Asafeotida, turmeric powder, Jeera and mustard seeds and allow to splatter.
7. Then add the onion fry till golden brown. Now add tomatoes and fry well till they become soft.
8. Now add baby corn and mix well.
9. Add salt, red chilly powder, garam masala and chat masala and mix well. Close the kadhai and allow to cook.
10. After about 10-15min add the chopped coriander and mint leaves and mix well and serve hot.

Magic Wrap (Frankie)

Magic Wrap name because this wrap has all the nutrients Dietary fibers, Proteins, calcium, iron with Zero Cholestrol and very low in fat content.

Preparation Time: 20 mins.
Cooking Time: 40 mins.
Serves 4

Ingredients:
For the filling:
Moong
Beetroot
Onion
Tamarind juice
Salt to taste
Red chilly powder
Tomatoes
Long Brinjal
Black pepper powder
Amchur powder

For the cover:
Wheat Flour - 2 cups
Mint leaves
Salt to taste
Water to kneading the dough

How to make the cover?
1. Take wheat flour in a kneading vessel.
2. Put some salt to taste.
3. Chop the mint leaves and add to the wheat flour.
4. Add water as needed and make the dough (Similar to chapati). Keep it aside for 15min.
5. Now make some balls of the dough.
6. Roll the balls into rounds and roast it using very little oil and allow to cool.
Now the cover is ready.

Now comes the filling
Part 1:
1. Soak the moong daal in water for 2 hours. Then pressure cook it, till its cooked so much that you can mash it.
2. Now add some salt, tamarind juice and red chilly powder. Mix well and keep aside.

Part 2:
Now how to make the long brinjal chips
1. Cut the brinjal into thin circles.
2. Put salt, pepper powder and amchur powder and mix well.
3. In a non-stick pan put these circles and spray some oil to shallow fry them.
4. Allow them to become crispy. Keep aside.

Part 3:
1. Chop the onion into semi circles.
2. Chop the beetroots, to long thin stick like.
3. Chop tomatoes into semi circles.

Here comes the final setting up the wrap
1. Take one cover on a flat surface.
2. Put a layer of mashed moong.
3. Then put a layer of Beetroot and tomatoes.
4. Then next layer of Brinjal chips in Part 2.
5. Now the final layer of Onions. The wrap is ready to serve. Can be served with ketchup.

Tomato-onion soup with crostini

TOMATO-ONION SOUP

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4

Ingredients:
Onion - 2 medium sized
Garlic - 6 to 8 cloves
Ginger - 1/2 inch
Butter - 2 tsp
Tomatoes - 3 to 4 medium sized
Wheat flour - 1 tbsp
Green chilly - 1nos
Salt to taste
Black Pepper powder

Method:
1. Cut the onion and tomatoes lengthwise.
2. Peel Ginger and cut into small cubes. Also peel the garlic and keep aside.
3. Cut the green chillies about 2cms in length.
4. Now pressure cook tomatoes, Onion, ginger, garlic and green chillies with some water. Let it cook very well.
5. Allow the above to cool completely.
6. Separate out the vegetables only and put it in the mixer-grinder with almost no water. Make it into very fine paste. Keep in mind that there should be very minimal water, else the vegetables will not grind into fine paste.

7. Now in a kadhai heat the butter and allow it to melt. Now add the Wheat flour and fry it till you get a good aroma.
8. Now add the ground paste to the kadhai. Add the water left out after we pressure cooked the vegetables. Let the soup boil.
9. Now add salt and pepper and stir it.
10. Serve the soup hot with some crostini or bread or breadsticks.




CROSTINI
Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4

Ingredients:
Panini bread or garlic bread or normal bread
Green chillies - 2nos (Depends on how spicy you need)
Green Bell peppers - 1/2 medium sized
Butter or ghee
Beetroot - 1/2 small sized
Garlic - 8 to 10 cloves
Tomato - 1 medium sized
Onion - 2 medium sized
Oregano
Salt to taste


Method:
1. Cut the bread into the shape you like. I cut into triangles.
2. In a Kadhai, heat some butter or ghee and allow it to melt.
3. Now add the chopped garlic and fry it for about 5min.
4. Next add bell peppers and onion. Fry till slightly brown.
5. Now add salt and mix well. Bring it down from the gas.
6. Cut the tomatoes in small cubes.
7. Grate the beetroot and keep aside.
8. Now arrange the breads. The toppings will be 1st onion-bell peppers mix, followed by tomato and then beetroot. Sprinkle the Oregano and serve with hot Soup.

Double decker paratha

I was very confused as to how will both sweet vegetables i.e. Peas and Carrot go along. They both are sweet in taste. But I was amazed by the combination with proper quantity of green chillies. In this recipe the proportion of chillies is very important, we need to keep that in mind.

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 servings

What all you will need:
12 chapatis

For The Carrot Stuffing
1/2 cup grated carrot
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped green chillies
1 tsp lemon juice
1/2 tsp oil
salt to taste

For The Green Peas Stuffing
1 1/2 cups boiled and mashed green peas
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tbsp chopped coriander (dhania)
1/2 tsp oil
salt to taste

Other Ingredients
2 tsp oil for cooking

How do we make them:
For the carrot stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.

How to proceed
1. Spread 1 tablespoon of the carrot stuffing on one chapatti and cover with another chapatti.
2. Then spread 1 tablespoon of the green peas stuffing, place another chapatti on the top and press firmly to seal the edges.
3. Cook the resultant double decker parathas on a tava (griddle) on both sides, using a little oil.
R4. epeat with the remaining chapattis and stuffing to make 3 more parathas.
Serve hot.

Palak-Carrot soup

Ingredients you will need:
Coriander leaves - just few
Green Chilly - 2nos (Should not be very spicy)
Wheat Flour - 2 tbsp
Palak - 250gms
Carrot - 100gms
Garlic - 6 cloves
Pepper - to taste
Ginger - 1 inch
Butter - 1 tbsp
Onion - 2 small
Milk - 1/2 cup
Salt - to taste
Water


How do you proceed:

1. Separate the palak and coriander leaves from the roots. You should use most of the stem part for the soup. Wash it well and cut the leaves into halves .
2. Wash and peel the carrot skin and and cut them into cubes.
3. Cut the onion lengthwise.
4. Peel Ginger and cut into small cubes. Also peel the garlic and keep aside.
5. Cut the green chillies about 2cms in length.
6. Now pressure cook palak, coriander leaves, Carrot, Onion, ginger, garlic and green chillies using milk and some water. Let it cook very well.
7. Allow the above to cool completely.
8. Separate out the vegetables only and put it in the mixer-grinder with almost no water. Make it into very fine paste. Keep in mind that there should be very minimal water, else the vegetables will not grind into fine paste.
9. Now in a kadhai heat the butter and allow it to melt. Now add the Wheat flour and fry it till you get a good aroma.
10. Now add the ground paste to the kadhai. Add the water left out after we pressure cooked the vegetables. Let the soup boil.
11. Now add salt and pepper and stir it.
12. Serve the soup hot with some crostini or bread or breadsticks.

White sauce spread

Ingredients:
Milk - 1Cup
All purpose flour (Maida) - 1Tbsp
Cooking butter - 2Tbsp
Onion - 1 chopped into cubes
Green chilly and garlic paste
Salt to taste
Mint leaves (not a key ingredient)

Method:
1. Melt the butter in a frying pan.
2. Add the chopped Onion and fry till slightly brown.
3. Add the chilly, garlic paste and the chopped mint leaves. Fry well for few minutes.
4. Now add the maida and fry for few more minutes.
5. Add salt and mix well.
6. Finally add milk, mix well and allow to cook. Taste the mix and maida should be cooked well.
7. Serve it with a toasted bread. Cheese lovers, can grate cheese over the spread and enjoy it.


Variations:
1. We can also add boiled sweet corn kernels to the above spread and mix well and spread over bread.

Apple Sheera (Apple rawa halwa)

It is just yesterday i.e.15th dec '11, that I was craving to try something new and also some dessert. I started to look up in my kitchen as to what I had to make some good dessert. I found red apples. So I thought why not give a try with some red apple dessert. The first thing that came to my mind was Apple sheera.

Serves - 2 to 3 persons
Preparation time - 15min

Ingredients:
Red apples - 2nos
Ghee - 4 tsp
Rawa - 1 cup
Milk - 1/2 cup
Water - 1/2 cup
Powdered Jaggery - 1/2 cup
Dry fruits (Cashew and raisins)

Method:
1. Take 1 tsp of ghee in a kadhai. Add Rawa to it and roast it well. Take the rawa out of the kadhai and let it cool down.
2. In the same kadhai, put in the powdered jaggery and 1 tsp ghee and allow to melt.
3. Meanwhile, de-skin the apples and chop them in to small pieces. Now add small chopped apples to the melted jaggery. Cook the apples well till they are very soft.
4. Now add the roasted rawa and mix well.
5. Now add the milk and stir well. Also add the cashew and raisins.
6. Add the water, stir and close kadhai with a lid and allow it to cook well.
7. Now add 2 tsp of ghee and mix well. Apple sheera is ready to be served.

Dahi wada

What made me think of Dahi wada suddenly?
I had few guests coming home. Wanted some more yogurt, so got half a litre from outside. Also had some yogurt at home as well. My guests cancelled their visit. I had this youghurt left over. Lots of thoughts went around what to do with this yogurt. Was thinking of Kadi, felt a little bored to eat kadi and rice. Then was thinking of some dosa with curd. But found that it uses just 1 cup of youurt. Finally decided to make the yummy dahi wada.

Now here goes the recipe.

Cooking Time : 45-50 minutes
Servings : 4

Constituents:
For wada
Urad daal - 1 Cup
Split Moong daal - 1 fist
Flattened rice (Poha) - 1 table spoon
Jeera - 2 tea spoons
Salt to taste
Oil for frying

For Curd
Curds - 1 litre
Dhaniya jeera powder
Black Salt powder
Freshly chopped Cilantro
Red chilly powder
Tamarind chutney
Chat masala
Sugar
Salt

Process:
Wada
1. Soak the Urad daal, Moong daal and Poha for 4-5 hours in water.
2. Grind it into thick consistency paste by adding very little water to grind.
3. Add salt and Jeera. Mix well.
4. Keep oil to heat to fry the wadas. To test if oil is hot, just put a small ball of the above batter in oil and see if it splutters. If yes, keep on low flame and fry the wadas by making lemon sized balls. Fry to golden brown.
5. After fry the wadas, allow them to cool down. Then dump these wadas into a bowl of water. Keep in the water for 10min or till the next batch of fried wadas are ready.
6. Squeeze the wadas tight so that there is minimal amount of water left in the wadas. Then dip them in the masala curd.


Masala Curd
1. Beat the curd in a large bowl to accomodate the curd and the wadas.
2. Add salt, black salt, sugar, dhaniya-jeera powder, red chilly powder, cilantro leaves, chat masala and mix well.

Curd is ready.

How to serve this?
1. Take a serving bowl.
2. Put curd-wada from the big bowl.
3. Sprinkle dhaniya-jeera powder, red chilly powder, cilantro leaves, chat masala.
4. Now add some tamarind chutney according to taste. Chill it and serve.

Lauki Muthia

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings

Ingredients
2 cups grated bottle gourd (doodhi / lauki)
1/4 cup grated onions (optional)
1/2 cup whole wheat flour (gehun ka atta)
1 cup semolina (rava)
1/2 cup besan (bengal gram flour)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of soda bi-carb
1/2 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
Curry Leaves

For The Garnish
2 tbsp finely chopped coriander (dhania)


Method
1. Squeeze out excess water from the grated bottle gourd and onions and keep the liquid aside to knead the dough if required.
2. Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger-green chilli paste, turmeric powder, cumin seeds, fennel seeds, lemon juice, sugar, coriander, soda bi-carb, asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough adding lauki water (if required use extra water)
3. Apply ¼ tsp of oil on your hands and divide the mixture into portions.
4. Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
5. Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
6. Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.

For the tempering:
1. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds with curry leaves.
2. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
3. Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
4. Serve immediately garnished with coriander.


Tips
To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.

VARIATION :
You can use cabbage or methi instead of bottle gourd.

Health tip:

1. For a heathy living, drink lots of water throughout the day.
2. Drink atleast a glass of water before lunch or dinner.
3. Do not drink water immediately after lunch or dinner. Drink warm water (if possible add some lemon juice to it) after about half hour post lunch or dinner. This will help in proper digestion of the food taken in.
4. Have Apricot sized jaggery (gud) after lunch or dinner. This helps in digestion and will reduce acidity.

Turia sabji

You will need:

Serves 2 people

2 medium sized Turia(ಹೀರೆಕಾಯಿ)

1 medium sized Onion

3/4 cup powdered groundnut(peanut)

4-5 Garlic cloves

4-5 Curry leaves

1 tsp Red chilly powder

Salt to taste

1/2 tsp Sugar

Oil for tadka

1 tsp Jeera

1/2 tsp Mustard seeds

Asafoetida

1 tsp Turmeric powder

2 tsp Dhaniya-Jeera powder

How to Prepare:

1. Make tadka with oil, asafoetida, turmeric powder, jeera, mustard seeds. Allow to splutter.
2. Add the curry leaves and garlic cut or paste. Fry well.
3. Add onion and fry well till golden brown.
4. Then add the turia and fry well.
5. Add the groundnut powder, dhainya-jeera powder, chilly powder, salt, sugar and mix well.
6. Add some water(according to prefered thickness) and allow to cook well. Check if the turia has cooked well.
7. Serve hot with roti or rice.

Cucumber Dosa

You will need:

1 medium size cucumber

2 Green chillies

Coriander leaves

3 tsp Jeera

4 cup rice

1 cup Poha(Flattened rice)

How to make it:

1. Soak rice and poha for 12 hours.
2. Grind them along with coriander, cucumber, jeera and green chillies.
3. Make dosa's immediately.
4. Serve hot with butter and chutney of your choice.