RAWA MASALA IDLY

Introduction:

The masala idly is a healthy variation to the normal idly. I cooked the normal rawa idly with loads of fresh veggies and it turned out to be an more delicious, spicy and healthy version of regular rawa idly. It can be prepared quickly and ideal for breakfast and snacks.

Ingredients:

Curd/ Buttermilk: 1.5 cups (Preferably 1-2 days old)

Rawa/Semolina: 1.5 cups

Water: ½ cup

Eno fruit salt: 1 tsp

Salt: to taste

Turmeric powder: ¼ tsp (optional)

Oil: for greasing the idly moulds

Carrots: 1-2 medium sized (chopped thinly)

Green peas: ½ cup

Green chili: 1-2 (chopped finely)

Cabbage: ½ cup (finely shredded)

Spring onions: 1 (chopped finely)

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Method:

Take curd in a bowl and whisk it with a whisker to make a fine paste. Add water and rawa into it and make a smooth paste. Add all the chopped vegetables into it and mix it. Add salt and turmeric powder to it. You can also add some red chilli powder, if you like spicy food.

Heat the steamer for making idlies. Just before, you are ready to make idlies. Add eno fruit salt to the mixture and mix it properly. Grease the idly moulds with oil. Pour 1-2 laddle full of mixture into each mould and place in the steamer. Cook the idlies on medium flame for 18-20 minutes.

After 20 minutes, Put off the flame and take out the idly moulds. Let it cool for 5 minutes. With help of knife, take out the cooked idlies from the moulds. Serve Hot Rawa masala idly with tomato chutney/ coconut chutney.

TIPS:

1. You can add vegetables as per your choice.
2. Cut the cooked masala idly in dhokla shaped pieces and tamper them with oil, mustard seeds and curry leaves. The tasty veg rawa dhokla is ready to eat.

Veg Macaroni Royal Pasta with cheese

Introduction:

"Pasta"...just listen this word and you feel yourself roaming in the streets of italy.Today i'm gonna tell you a really special party pasta made up by macaronies, lots of veggies and cheese. This is the best dish for your late night parties. No need to order and wait long for the hotel food in your party. Just enjoy the delicious delicacy at your home. You will find this is an easy to make yet party dish. I have tried to make it in a quick manner by cooking it in pressure cooker.

Ingredients:

Macaroni: 3 cups

Water: 5 cups

Onions: 1 cup(chopped)

Cabbage: 1.5 cup(grated)

Green Capsicum: 1 cup(chopped)

Boiled Corns: 1 cup

Carrots: 1 cup(grated)

Mushrooms: 1/2 cup(chopped)

Ginger garlic paste: 1 tsp

Tomatoes: 3 (chopped)

Red chilli sauce: 3 tsp

Tomato ketchup: 2 tsp

Red chilli powder: 1 tsp

Turmeric powder: 1/4 tsp

Garam masala: 1/2 tsp

Corriander powder: 1 tsp

Cumin seed powder: 1/2 tsp

Salt: to taste

Oil: 4 tsp

Cheese: 2 cups(grated)

Cream: for garnishing

Preparation time: 15 mins

Cooking time: 10 mins

Serves for: 2 persons

Method:

Prepare all the vegetables as directed in the ingredients. Heat oil in the pressure cooker. Add onions, ginger garlic paste, capsicum and carrots into it. Stir fry for 1 min. Add cabbage, corns & mushrooms into it and cook for 2 mins. Stirr in between Now add all the spices into it and mix well. Add tomatoes.Mix well and cook till the tomatoes get mushy.Add the red chilli sauce and tomato ketchup. Mix it. Now add macaronies into it and water. Mix all the ingredients well. Cover the lid of cooker without whistle. Cook on high flame till the steam starts coming out from the nozzle. Now sim the gas and cook for 5-6 mins. Put off the flame and open the lid. Check whether macaronies are cooked properly. If not, then cook for another minute with open lid. Add grated cheese over the hot pasta. Serve hot by garnishing with cheese and 1 tsp of cream.

TIPS:

1. You can adjust the vegetables according to your taste.

2. You can make it more spicy by adding green chillies into it.

3. Add chopped garlic, if you like the taste of garlic too much.

4. I have made this recipe with macaronies. It will do well with any kind of pasta. Just replace the macaronies with that pasta.

5. Ratio of macaroni to water is 1: 1.5. Use accordingly.

6. Add cheese just before eating it and in hot mode. Otherwise it will get very sticky.

Instant Khaman Dhokla

Introduction:

Khaman Dhola is the extremly famous gujrati dish. This is basically the steam caks made up of besan and curd. This is a delicious preparation as snacks.Moreover i consider it as a low fat dish because it is very less oily. I'm telling you a quick way to prepare dhokla so that you need not to wait too long for eating it. Just prepare the mixture instantly and enjoy the dhoklas. So whenevr you are expecting you guests to come around , then just give 25 mins and dhoklas will be ready to enhance your prestige in front of them.

Ingredients:

For dhoklas

Besan: 1 cup

Semolina(suji): 1 cup

Curd: 1 cup(beaten and sour in taste)

Water: 1/2 cup

Eno fruit salt: 2 tsp

Turmeric powder: a pinch

Salt: 1 tsp

Sugar: 1/4 tsp

Ginger(optional): 1/2 tsp(grated)

For tempering

Oil: 1 tsp

Mustard seeds: 1/2 tsp

Green chilli: 2(slit)

Water: 4 tsp

Curry leaves: 4

Sugar: 1 tsp

Lemon juice: 2 tsp

Coconut powder: for garnishing

Chopped corriander: for garnishing

Preparation time: 5-7 mins

Cooking time: 20 mins

Serves for: 2 persons

Method:

Sift besan and suji together in a bowl. Mix water, curd, salt and sugar in it and beat the mixture til a smooth paste is made. Meanwhile place water to boil to cook the dhoklas by steam. Now just before allowing the dhoklas to cook, add eno and beat again. Bubbles will be formed in the mixture. Put the mixture in a greesed aluminium dish(For making dhoklas) and place it into the boiling water. cover it and cook for 20 mins on medium flame. After 20 mins, remove the cover and do the knife test to check whether the dhoklas are cooked or not. Take the dhoklas out of the steam and place it aside to get cooled.

For tempering, Heat the oil in the pan. Add mustard seeds and curry leaves. when it starts crackling, add rest of the ingredients and mix well. Take the whole dhokla cake out of the dish by turning it upside down and place the tempering over it. Cut the dhoklas in the desired shape and decorate with coconut powder and corriander leaves. Serve with green chutney and tomato ketchup.

TIPS:

1. Add Eno just before cooking the dhoklas.

2. There are aluminium dhokla dishes and cooker available int he market. It will be helpful for cooking them in  steam.You can also make your own arrangment by boiling water in a deep pan and place a porus dish in it and then place the dhokla dish over it and cover it.

3. Do not cook dhokla over low flame, othwerise it won't get the bounce and softness. 

Chilli Bread

Introduction:

It is another marvel in easy to make breakfast recipes. This recipe is a good fusion of chinease with usual Indian style cooking. This recipe will be great for all kids.

Ingredients:

Bread slices: 6

Onions: 1 (long slices)

Tomatoes: 1 (Long thin slices)

Capsicum:1(Long thin slices)

Cabbages: 1/2 cup(grated)

Chiili sauce: 2 tsp

Tomato ketchup: 2 tsp

Soya sauce: 1/4 tsp

Sugar: 1 tsp

Red chilli powder: 1/2 tsp

turmeric powder: 1/4 tsp

Ajeenomotto: 1/4 tsp
Salt: to taste
Oil: 2 tsp

Preparation time: 10 mins
Cooking time: 7-8 mins
Serves for: 2
Method:
Cut the bread slices into 1 inch square pieces. Heat oil in a pan and add onions, capsicum and cabbage into it. Saute the vegetables on medium flame and let them get soft. after 2 mins add tomatoes into it and add all the spices. cook for a minute and stirr continuously. Now add chilli sauce, tomato ketchup and soya sauce and sugar into it and mix well. Lower down the flame and add bread pieces into it. Toss well. Take it out into a serving plate and serve hot with tomato soup.
TIPS:
1. You can also add some boiled noodles into it.
2. Use wheat bread to make it healthy.
3. If you don't have bread, then add left over paranthas or chapatiis in it. This also taste yummy.

Bread Poha

Introduction:

It's a tasty breakfast recipe made up of left over breads. It gives you a change from your routine bread butter breakfast. I will rate it as delicious yet simple to make recipe.

Ingredients:

Bread: 4 slices

Onions: 1(chopped)

Tomatoes:2 (chopped)

Green chillies: 1 tsp(chopped)
Peanuts: 2 tsp
Curry leaves: 1 sprig

Red chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Salt: to taste
Oil: 2 tsp

Preparation time: 10 mins
Cooking time: 5 mins
Serves for : 2
Method:
Take the bread slices and sprinkle/spray a little water over them. Now start meshing the bread slices with your fingers and make a coarse powder of bread slices. Heat oil in a pan and add curry leaves,onions and green chillies into it. When onions turns golden brown, add tomatoes and peanuts into it and let it cook for 2 mins on medium flame. Add the bread powder and all the spices and mix thoroughly. Put off the flame . Serve hot with green chuney, tomato ketchup and bhujia.

TIPS:
1. Add more kind of vegetables as per your taste in the recipe.
2. You can use wheat bread instead of normal bread to make it more healthy.
3. This dish is cooked well with a day old bread.

Veg. Momos with spicy tomato chutney

Introduction:
Momos are basically a tibetan dish but it's quite popular in nothern region of india. I'm a big fan of it and i don't forget to grab a plate of Veg. momos from a street vendor whenever i'm in jaipur or delhi. It's so yummy and moreover zero oil recipe. You can eat a lot of it if you like to eat less oily dishes.

Ingredients:
for filling:

Onions(grated):1 cup
Cababge(grated): 2 cup
carrots(grated): 2 cup
Capsicum(grated): 1 cup
Salt: to taste
Black pepper: 1 tsp
Oil: 2 tsp
For Momos:
Refined flour: 2 cup
Salt: 1 tsp
Baking powder: 1/2 tsp
Water: to kneed the dough
For Chutney:
Tomatoes: 2 medium sized
Whole red chilli: 4
Fenugreek seeds: 1 tsp
Cumin seeds: 1 tsp
asefoetida: a pinch
salt: to taste
Mustard Oil: 2 tsp

Preparation time: 20 mins
Cooking time: 15 mins

Method:
Heat oil in a pan. Add onions and saute. Add all the vegetables for filling and the spices and cook till the vegetables are cooked.
Sieve the refined flour and miz the salt and baking powder in it. Add sufficient water to make soft dough out of it.Keep it aside for 10 mins.
Now take a small portion of dough and make a small ball out of it. Roll it into a small puri shape. Fill some vegetable filling into it and cover it like we do for stuffed paranthas. you can change the shpae according to you. Make all the momos in the same way. Heat water in a stimmer or cooker. you can use the way you use to make idlis. Place a stand in the boiling water and place a dish over it. Put all the momos in it and cover the lid and cook for 15 mins on medium flame.
Open the lid and check through a knife whether momos are cooked or not. if they don't stick to knife, it's cooked.
serve hot momos with spicy tomato chutney.
For cutney: Heat oil. Add cumin seeds, fenugreek seeds and asefoetida. Add whole red chillies and fry for a minute. Add chopped tomatoes and salt and cook for 3-4 mins till the tomatoes are soft. Put off the flame and let it cool. mix it in a blender and chuney is ready to serve. You can keep this chutney in fridge for 6-7 days and it goes well with paranthas and idlis too.

TIPS:
1.you can also make momos from wheat flour.
2. Make sure to roll into thin puris.
3. You can add or substract vegetables as per your choice.
4.You can add boiled noodles with a tsp of soya sauce in the filling along with other vegetables. This will make delicious veg spring momos.
5. You can make all the momos and wrap in aluminum foil and keep in freezer. whenever you wanna eat just steam them and enjoy.
6.You can also fry the momos instead of steaming. It also taste delicious.
7. Those ,who like to eat non veg, can use egg and chicken for filling.