Most of our dinner goes for rotis,soups or else for salads..Yesterday i bought a packet of pillsbury atta when we went to Indian groceries after a long and i tried this mint and kalonji seeds paratha...Kalonji seeds as well known as nigella seeds, black onions seeds which is compared to black cumin seeds....I really want to finish a packet of kalonji seeds i have bought few months back and tried adding them in this paratha, also i add few finely chopped mint leaves to mask the pungent smell by kalonji seeds..Both mint and kalonji seeds turned out this paratha very flavourful, healthy also with a very unique taste..Enjoyed having this paratha with simple potato kurma,both together works out wonder and we had a prefect dinner..Sending this parathas to CWS-Nigella Seeds guest hosted by Umm, event started by me..



2cups Atta flour
1/4cup Mint leaves (chopped)
1tbsp Nigella seeds/Kalonji seeds
Maida flour for dusting
1/2cup Yogurt
Salt
Oil

Mix the atta flour, chopped mint leaves, nigella seeds,salt in a bowl, gradually add the yogurt and enough water and knead as soft and smooth dough..Let them sit for half an hour..Make small balls from the dough and roll them, dust them with maida flour and roll them as medium sized discs..


 Heat a griddle, gently drop the rolled parathas, drizzle few drops of oil and cook on both side until the brown spots appears..Enjoy with any spicy gravies..

I bookmarked long back this cabbage roti and oats coconut chutney at Usha's Veg Inspirations, yesterday i got an opportunity to try out these both dishes for our dinner, i used chinese cabbages to make these rotis which turned out the dough bit sticky eventhough they tasted very delicious and crunchiness of the cabbage turned out this rotis more delicious..Coming to the oats coconut chutney, i didnt even opened my mouth before serving this oats coconut chutney to my family with cabbage rotis, none found out the secret ingredient until i revealed that i used oats in this chutney, I tempered this chutney with mustard seeds, urad dal and curry leaves  while Usha didnt went for this ,else i prepared them exactly as she went for..This oats coconut chutney is going to be a keeper for me and thanks to usha for sharing these both delectable and healthy dishes...Sending this both dishes to T&T-Veg Inspirations guest hosted by Saveur..



Cabbage Roti:
3cups Whole wheat flour
1+1/2cups Cabbage (finely chopped)
2tbsp Flax seed meal
1tsp Chilli powder
1/2tsp Ajwain seeds
1/2tsp Caraway seeds
1/2tsp Coriander powder
3/4tsp Cumin powder
Salt
Water
Oil for cooking

Mix the whole wheat flour, cabbage, flax seed meal along with all spices, add water little by little until they turns a smooth dough, keep aside for 15minutes, knead again the dough by adding few more flour as this dough tends to be bit sticky..make medium sized balls from the dough and roll them as rotis..

Heat a pan, drop the rolled rotis, drizzle few drops of oil and cook on both sides until they get well cooked..



Oats Coconut Chutney:
2tbsp Urad dal
2tbsp Channa dal
1/2cup Quick cooking oats
3/4cup Grated coconut
4no Green chillies
Few curry leaves
Salt
1/2tsp Mustard seeds+urad dal

Dry roast the urad dal and channa dal one by one until they turns well roasted, dry roast the quick cooking oats for few minutes, dry roast curry leaves in the same pan and keep aside...Grind coarsely the oats, roasted dals and curry leaves, add the grated coconut, green chillies with enough water and grind as bit coarsely paste, finally heat some oil, fry the mustard seeds, urad dal and curry leaves..add this tempered spices to the chutney and enjoy along with cabbage rotis...

Porridge are quite a healthy, filling breakfast dish which is usually prepared with oats cooked in milk and served along with nuts,fruits or else simply with honey..My version of porridge goes for a powder prepared with sprouted green gram,sprouted horsegram, sago,quinoa, oats, barley,flaxseeds, wheat,ragi and brown rice..This porridge mix is really very handy and very filling breakfast porridge for people who were dieting..Adding horsegram to this porridge mix turned out this mix as an interesting porridge coz horsegram are very much adviced to the peoples whoever wanted to reduce their weight, usually this porridge mix goes for nuts like almonds and cashews which i skipped completely in this mix...U can cook this porridge mix with milk or water by adding honey or sugar, my choice goes for water and honey, its such a filling breakfast sometimes i dont even feel tired or hungry for long hours..Sending this healthy mix to my own event Let's Sprout, Kiran's CWF-Barley and finally to CWS-Sago guest hosted by Niloufer...



1cup Sprouted green gram
1cup Quinoa
2cups Sprouted horsegram
1/4cup Sago
1/2cup Barley
1/2cup Brown rice
1cup Wheat
1cup Rolled oats
1/4cup Flaxseeds
1/2cup Whole ragi

Dry the sprouted green gram and sprouted horsegram in sun or over a thick towel for overnite..once everything gets dry, dry roast all the ingredients given for making the porridge mix one by one until a nice aroma comes, keep aside and let them cool completely...Grind this roasted grains as fine powder, sieve the powder, grind again until all the grains get finished and conserve them in air tightened bottle..

Making Porridge:
2tbsp Porridge mix
1cup Water/milk
Honey/Sugar

Bring boil the water or milk, add the porridge mix, mix well without lumps, finally add the honey or sugar and enjoy for breakfast...

Most of our evening dinner goes for salads, soups or Indian foods like adais and dosas apart from idilies coz steamed cooked dishes are not that much welcome,yeah none at home love idlies, after a long hesitation and discussion everyone at home said 'Yes' to some steamed cooked soft fluffy idlies..Instead of making idli batter and fermentation i went for this instant version of healthy idlies with wheat rava,grated carrots and rolled oats for making this soft and healthy idlies..I served this cute soft and healthy idlies along with spicy coconut chutney, for my surprise even my hubby enjoyed having this beautiful, cute looking idlies..



1cup Wheat rava/cracked wheat
1cup Rolled oats
1/4cup Grated carrots
2nos Green chillies (chopped)
1tsp Ginger (grated)
1tsp Eno salt
1cup Sour curd
1tsp Mustard seeds, urad dal +channa dal
2tbsp Coriander leaves (chopped)
Few curry leaves
Salt
Oil

Take the cracked wheat, rolled oats, grated carrots, chopped green chillies,chopped coriander leaves, grated ginger, sour curd with enough salt in a bowl, mix everything well, meanwhile heat enough oil, let crack the mustard seeds, urad dal and channa dal, add the curry leaves finally and drop gently this tempered spices to the already prepared batter, mix well...finally add the eno salt and water to turn the batter as thick idly batter... Grease the idli moulds with oil and pour the idli batter in the moulds, steam cook for 10 minutes in idli cooker..

Enjoy this fluffy idlies with coconut chutney...

The name of this dosa sounds very interesting also long at the same time na?? yeah this dosa is prepared with sprouted moong, sprouted black eyed peas and drumstick leaves which doesnt need fermentation also its very healthy and nutritious...I'll be leaving for vacation next weekend for two weeks, everyone at home waiting eagerly for this two weeks of vacation, so before leaving to vacation am trying to clean my freezer and fridge, while going through my freezer i got a bag of drumstick leaves which i have frozen two months back and also some sprouted black eyed peas which i sprouted and arranged in freezer before few months..Immediately i wanted to make something for our dinner with these frozen leaves and sprouted peas along with freshly sprouted whole moong beans which i sprouted two days back..I just soaked half a cup of brown rice for two hours and prepared this healthy dosa batter using sprouted moong, sprouted black-eyed peas and drumstick leaves, we enjoyed this dosa with Oats coconut chutney which i prepared from Usha of Veg Inspirations, we loved having this crispy dosa with healthy chutney..Do try this combo friends, u will definitely enjoy having this dosa for the sure..



2cups Sprouted whole moong
1cup Sprouted black-eyes peas (thawed)
1/2cup Brown rice (soaked for two hours)
1/2cup Drumstick leaves
2nos Green chillies
1tbsp Ginger (minced)
Salt

Grind as a bit coarse paste with sprouted whole moong, sprouted black-eyes peas, brown rice, drumstick leaves, green chillies and minced ginger with enough salt..

Heat a pan or tawa, pour a ladle of this dosa batter, spread the batter as circles, drizzle few drops of oil and cook on both sides until they get well cooked...serve hot with spicy chutneys...

My experience making foods with home made sprouts goes this time to a healthy, nutritious and delicious crispy dosas, this crispy dosa goes for our usual way of making batter and u have to leave them for fermentation overnite, the next day the batter is ready to make these crispy healthy dosas...I have added some rolled oats to make this batter to turn them even more healthier, this dosas suits prefectly for any ages..Simple, healthy dosas which turn out really super crispy and i served this dosa along with spicy coconut chutney and both together works out wonder and we had a healthy dinner yesterday...



1+1/2cups Sprouted kala channa
1+1/2cups Brown rice
1/2cup Parboiled rice
1/2cup Rolled oats

I love to make simple rice or pulao with sprouted beans, recently i sprouted a packet of green moong beans, with these sprouted moong beans i prepared many dishes and finally some leftover beans were sitting in my fridge and i wanted to finish them quickly as something delicious, quick and easy...Finally i went for this simple pulao with simple ingredients and curd instead of using coconut milk or fresh grated coconut for making a grounded masala to prepare this pulao, u doesnt need anything special to make out this delicious and nutritious pulao as they go for quick preparation..Best way to sneak these protein packed whole moong beans and we enjoyed having with simple onion raita...U can store this beautiful and healthy sprouts pulao in a ziplock bag and freeze them, this pulao will stay intact for more than three weeks and get ready within few minutes if they warmed through microwave oven..



2cups Basmati rice
2cups Mixed Veggies (carrots, green peas, cauliflowers, french beans)
1cup Sprouted green moongbeans
1no Onion (big & chopped)
2nos Tomatoes (chopped)
2nos Green chillies (slit opened)
1tsp Cumin seed powder
1/2tsp Fennel seed powder
1tsp Coriander powder
1/2tsp Red chilly powder
1/2tsp Pepper powder
1tsp Garam masala powder
1tbsp Ginger garlic paste
2cups Yogurt
2cups Water
Few mint leaves (chopped)
2nos Whole spices (bayleaves, cinnamon stick, cloves, cardamom)
Oil
Salt

Heat enough oil in a pressure cooker,fry the whole spices until they turns brown, meanwhile wash and soak the basmati rice for 5minutes..drain the excess of water, keep aside..now add the chopped onions, chopped tomatoes, ginger garlic paste, slit opened green chillies to the pressure cooker, saute until the onions turns transculent and the raw smell goes away, now add the sprouted moong beans along with salt, cook in simmer with lid closed for few minutes until they turns bit soft, add now the veggies along with pepper powder, cumin seed powder, fennel seed powder, red chilly powder, coriander powder, garam masala powder, saute everything until the veggies get half cooked...meanwhile heat few drops of oil, roast the soaked rice until they get a shiny texture..

Mix the yogurt with water, add them to the cooking veggies...bring everything to boil, add immediately the rice,stir everything, close the pressure cooker with the lid, put the weight..cook in simmer for 10minutes, put off the stove..Once the pressure get released, add the chopped mint leaves, toss gently and serve immediately..

Enjoy with any sort of raita eventhough my choice goes definitely for onion raita..

In the earlier post i have told that my DH surprised me sterday with a glass of healthy, delicious and refreshing smoothie for my breakfast, here is that gorgeous smoothie which he prepared for me and he took the pic since am pestering him to make out something specially for me for Priti's event..I have bought a bag of frozen raspberries long back and i told my hubby that am gonna make some shake with oats for a sunday breakfast quite a long back, seems he got hooked with my idea of making of smoothies with raspberries and oats and finally he prepared sterday for our breakfast which he served me specially..Am so proud of him and this smoothie is an excellent breakfast smoothie, definitely a best and better booster to start a day also suits prefectly to beat the heat..



1cup Raspberries (frozen)
2tbsp Quick Cooking Oats
1cup Yogurt
1/2cup Milk
Honey or Maple syrup as per need

Blend together the frozen raspberries, oats, yogurt, milk and honey or maple syrup per need as thick smoothie, serve immediately with ice cubes or chilled..

My H topped the smoothie with oats and garnished with a strawberry..So cute na!!

My regular readers know that i usually used to prepare my sprouts at home atleast twice or thrice a month..This time i have prepared a dosa batter with sprouted chickpeas and brown rice..Yes am trying to use more brown rice in my dishes and using less the usual white rice..Before few months back, i tried out a batter just with chickpeas, rice and urad dal at home,we liked it, so finally i thought of making the same batter with brown rice and sprouted chickpeas this time and prepared oil-less dosas using non stick pan..This dosas turned out truly fabulous, crispy at the same time,they were super nutritious too..We enjoyed this crispy dosa with spicy coconut chutney, both together turned out our dinner awesome and we loved it.



2cups Sprouted Chickpeas
1+1/2cups Brown rice
1/2cup Parboiled rice
1cup Urad dal
1/2tsp Fenugreek seeds
Salt

Soak the brown rice and parboiled rice together for 4hours, wash and soak the urad dal and fenugreek seeds alone for 4hours too...Grind the soaked urad dal and fenugreek seeds as a smooth paste, grind again the sprouted chickpeas along with soaked brown rice and par boiled rice with water until bit coarse paste..Mix the smooth urad dal batter along with bit coarse chickpeas-rice batter with enough salt..Let them sit a nite for fermentation..

Heat a non stick pan, pour a ladle of this sprouted chickpeas batter, spread them as dosa..Cook on both sides until they get well cooked..Serve hot with spicy coconut chutney..

We had a long weekend this week and i was quite lazy to prepare our dinner, finally i went for something easy, healthy at the same time a guilt free dosa to enjoy with a spicy chutney...I soaked wheat rava,oats along with brown rice, grounded together and prepared as dosa immediately, this dosa batter doesnt need go for fermentation..This wheat rava and brown rice dosa suits prefectly for diabetic patients and with any side dish, this dosa awesome both for breakfast and dinner..Everyone at home enjoyed this dosa with spicy coconut chutney, i prepared this dosa in a nonstick pan, thats how i avoid the addition of oil for making out these dosas and am preparing this dosa often nowadays, as its need just the soaking and grinding time else its a simple and easy breezy dish.



2cups Wheat Rava
1cup Brown Rice
1/2cup Rolled oats
Salt

Wash and soak the wheat rava and brown rice for 3 hours together..Soak the rolled oats for half an hour separately..grind everything together as bit coarse batter with enough salt...

Heat the nonstick pan, pour a ladle of this batter, spread them as a dosa.. cook on both sides until they get cooked..Serve hot with any spicy chutney..

If u searching something which get ready within few minutes as side dish for ur rotis, u should definitely give a try to this simple, quick, nutritious, healthy and prefect side dish for rotis..This sabji is definitely a delicious dish in which i combined rolled oats to give them more taste, as it my way of adding healthy stuffs even in a simple sabji..Adding oats to the side dish like this, will definitely go for less oil and the rolled oats gets crispy once they get cooked along with veggies... Its one of my secret of cooking to increase the quantity of dishes whenever i have less veggies to cook for..With a 3/4cup of chopped veggies and rolled oats, u will get approximately a whole cup of sabji, also its quite a best way to add oats in our menu, anyhow the cooking time depends upon the microwave oven u r using for..




2cups Okra (chopped)
1no Onion (chopped)
1no Tomato (chopped)
3/4tsp Red chilly powder
1/4cup Rolled Oats
1/2tsp Cumin seed powder
1/2tsp Cumin seeds for tempering
1/4tsp Turmeric powder
1/2tsp Coriander powder
Few curry leaves
Salt
1tbsp Oil

Heat the oil along with cumin seeds in high for 2minutes in microwave safe bowl in microwave oven, add immediately the chopped onions, chopped tomatoes, curry leaves with salt and cook for 5 minutes in high (stir in between)..now add the chopped okra pieces to the veggies cook for 3minutes in high, take out the bowl and add the red chilly powder, cumin seed powder, turmeric powder, coriander powder (check for salt),stir well..cook again everything in high for 5 minutes until the veggies get well cooked, finally add the rolled oats to the almost cooked veggies, stir well and cook for 3minutes..

Serve hot as side dish with rotis..

I have tried many times buns with spinach, this time i want to make them somewat cheesy  with some left over cheese which i bought quiet a long back, as everyone at home love this famous french cheese called 'Baby bel' much, i prepared this buns as savoury buns with a spinach puree and rolled oats with whole wheat flour spiced with red chilly flakes, parsley leaves, flax seeds and pepper powder,salt while i used all-purpose flour for dusting...This buns tastes awesome with many healthy stuffs in it and cheesy ,u can definitely see that melting cheese in the picture,while having this buns needless to say that we truly enjoyed each and every bite of this bun, we had our dinner with this spinach buns along with a bowl of warm pumpkin soup..both together turned out our dinner filling, healthy also prefect...


2cups Whole wheat flour
1cup Rolled oats
1/4cup Spinach puree
1/4cup Olive oil
2tbsp Active dry yeast
1tsp Sugar
1tbsp Salt
1tsp Red chilly flakes
1tbsp Flax seeds
1tsp Dry parsley leaves
1/4tsp Pepper powder
8nos Babybel cheese or any other cheese of ur choice
All purpose flour for dusting

Combine the oats, whole wheat flour, red chilly flakes, flax seeds,dry parsley leaves, pepper powder in a large bowl..meanwhile in a cup of luke warm water, add the active dry yeast, sugar and salt and let this mixture sit for 5 minutes, to get a foamy yeast...Add this foamy yeast ,olive oil and spinach puree to the flour and spice mixture and knead as dough until u get a soft and smooth dough..arrange this soft dough in a greased bowl and keep this bowl in a warm place for an hour with lid closed until the dough double their volume..

Preheat the oven to 350f..After an hour, knead the dough,dust with all purpose flour and divide them 8 medium sized balls...knead the balls one by one, flatten them with ur palms, place a babybel cheese ,bring the edges together and roll them as round buns, arrange the cheese stuffed buns over a baking sheet lined over a baking tray..bake these cheese stuffed buns for 25-30minutes until the crust turns golden brown..

Enjoy this buns warm, those melting cheese will definitely makes this buns more tasty ..

I was completely fallen in love with roasted veggies soups nowadays, after making out creamy and delicious Roasted Cauliflower Soup, here is an eye catching and flavourful roasted tomato soup prepared with rolled oats and spices ..I have prepared this soup by roasting the tomato chunks,diced onions with minced garlic cloves and spiced with fresh thymn leaves in oven for half an hour , then cooked them in vegetable broth with rolling oats which i have finally blended as thick soup..This soup served warm tastes marvellous and suits prefectly for cold winter dinners with toasted bread.. its such a filling, flavourful and beautiful colour soup everyone at home liked it much and we enjoyed having this healthy soup with some home made cheesy pizza with bellpeppers and onions..both soup and pizza turned out our dinner too fabulous and my H asked to me to prepared this roasted tomato & oats soup often, as he liked it much..

1no Tamarind (lime size)
1noTomato(big)
20nos Shallots
5nos Garlic cloves
1cup Potatoes(cubed)
1cup Raw banana (cubed)
5nos Drumstick pieces
2tbsp Dhania powder
1tsp Red chilly powder
3tsp Gingelly oil
1tbsp Vengaya Vadagam
Salt (as per taste)
5 nos Curry leaves

Grind the tamarind with tomatoes with 1/2 cup of warm water...make it as thick paste,strain this grounded paste and add enough water...heat oil in a kadai n splutter vadagam..add the garlic cloves,curryleaves and shallots, fry it until it turns transparent, add drumsticks,raw bannana pieces to the sauted shallots..finally add the prawns put the stove in low flame..this will cook the prawns...

Add salt, dhania powder and red chilli powder to the tamarind n tomato juice ,now add this spiced juice to the cooking veggies and prawns,cook everything in high flame..once its boil for the first time add the potatoes pieces to this gravy..cover n let it cook for 10 minutes...put off the stove..

I have bookmarked cumin cookies at Sunita's space..her cumin cookies tempted me a lot and i was really pulled to try out this weekend, but i didnt completely prepared this cumin cookies, i have deduced the quantity of all purpose flour as the original recipe goes for and i have used whole wheat flour and barley flour along all purpose flour to make out this cumin cookies, also i have used pepper powder and crushed cumin seeds to make out this cookies a bit spicy and we enjoyed having this healthy and spicy cookies with cheese spread for our snacks which suits incredibly when its rainy outside.For my surprise, my lil ones loved this spicy cumin and barley cookies with cheese spread and this cookies vanished within few minutes, we loved these cookies when they were still warm..


1cup Whole Wheat flour
3/4cup Barley flour
1/4cup All purpose flour
1tsp Pepper powder
2tbsp Crushed cumin seeds
1tsp Baking soda
1tsp Salt
1/2tsp Sugar
1/4cup Olive oil
1/2cup Milk

Preheat the oven to 350F, line a baking sheet over a baking tray..Mix the flours, sugar, salt, crushed cumin seeds, pepper powder and baking soda in a bowl, add gradually the oil and turn everything as crumbly mixture, now add slowly the milk and knead everything as a dough, dont need for a long else the cookies will turn hard.

Springle few all purpose flour and roll the dough as large disc with rolling pin, with a cookie cutter cut the dough as circles and arrange over the baking sheet, repeat the process until u finish the dough completely as cookies..Bake for 20-25minutes in middle rack..Serve warm..

Enjoy!!

When i was kid, my mom used to make out many dishes with raw bananas, one among those dishes is raw banana podimass, i love this podimass with anything even sometimes with chappathis, just love them..I bought this weekend those green raw bananas from Indian groceries and i want to make out some crispy pakodas with raw bananas as well as some podimas, while making out this raw banana podimas my mind went on searching to turn out this simple podimas as something more healthy and i dont want to add grated coconut which my mom used to add to this podimas, instead of adding coconuts i turned this delicious podimas as healthier by adding oats to the cooking veggies, which turned this podimass more tasty and healthy...Simple side dish but yet  healthier than usual  way of preparing this podimas...


2nos Raw bananas (pressure cooked & smashed)
1no Onion
1/4cup Oats
1tsp Ginger (chopped finely)
2nos Green chillies (chopped)
1/4tsp Turmeric powder
1/2tsp Mustard seeds&urad dal
1/2tsp Channa dal
1no Dry red chillies
Curry leaves
Salt
Oil

Heat enough oil and let splutters the mustard seeds, urad dal, channa dal and dry red chillies, add now the chopped onions, chopped green chillies and chopped ginger, saute everything well until the onions turns transculent, add immediately the turmeric powder, smashed raw banana pieces, salt and curry leaves ,springle some water and  cook everything in simmer for few minutes, finally add the oats and cook everything until the veggies get well cooked..

Serve hot as side dish..

Soup, nothing will beat or replace soups while its windy and cold temperature..Its has been a long i cooked red cabbages as soup..This weekend its was quite a vegetarian dinner with salads and soup where i prepared this red cabbage soup for our dinner..This red cabbage soup goes for simple ingredients like chopped onions, vegetable broth, chopped red cabbage,cubed potatoes, few carrot chunks and some parsley leaves...This soup was really filling and suits prefect for dinner when served with toasted bread slices, we loved this dark reddish soup for our dinner..


2cups Red cabbage (chopped)
1no Carrots (cubed)
2nos Potatoes (cubed)
1no Onion (chopped)
2tbsp Parsley leaves
2cups Vegetable broth
1/4tsp Pepper powder
1tbsp Butter
Salt (if needed)

Heat the butter and saute the chopped onions, add immediately the cubes carrots and cubed potatoes, cook for a while..finally add the chopped red cabbages with parsley leaves and pepper powder, saute everything until the veggies shrinks..Finally add the vegetable broth and a cup of water, cook everything in medium flame until the veggies get well cooked, add salt if needed..

Blen everything with a hand blender..serve hot with toasted bread slices!

Corn and tofu pulao, a superfast pulao to enjoy either for lunch or for dinner prepared with sweet corn kernels and tofu marinated with red chilly powder, garam masala powder, fennel seed powder,cumin powder and salt with some oil, cooked for few minutes in microwave oven finally cooked along with sweet corn kernels and already cooked rice...This pulao is really quick to prepare even with some leftover rice also, this corn and tofu pulao suits terribly for lunch box menu and corn gives a crunchiness to this pulao while tofu turns this pulao more delicious and yummy, u can also prepare this same dish with paneer cubes or soyabean nuggets to give a change instead of making out this dish with tofus..Then coming to the kurma, both pulao and kurma works out wonder and together we had a fantastic, filling, healthy and guilt free lunch..This kurma is prepared with a masala prepared with poppyseeds, fennel seeds grounded along with tomatoes,yogurt and coriander powder and its totally coconut free, a delicious kurma for everyone specially for dieting peoples and diabetic peoples to enjoy without any guilt...This kurma can also suits very well with rotis, parathas and also suits prefectly for simple breakfast dishes like idlies or dosas...Both this dishes goes directly to Pari's Combo Event, Siri's JFI-Fennel guest hosted by Siri, event by Indira..

1/2cup Corn kernels
3cups Cooked rice
1/2cup Tofu cubes
1no Onion(chopped finely)
1/4tsp Turmeric powder
1tsp Garam masala powder
1/2tsp Cumin seed powder
1/2tsp Fennel seed powder
1tsp Red chill powder
5nos Curry leaves
Salt
1tsp Cumin seeds
Oil

Marinate the tofu cubes with red chilly powder, salt, fennel seed powder, cumin seed powder, with salt and oil, let them sit for an hour..cook those marinated tofu cubes in microwave oven for 15minutes (stir twice in between) until they get well cooked..

Heat enough oil and fry the cumin seeds, add the chopped onions,curry leaves with enough salt (take care not to add more salt as the tofu cubes do have some salt already) and saute everything until the onions turns transculent, now add the corn kernels with turmeric powder, garam masala powder, cook everything in simmer for few minutes..finally add the already cooked tofu cubes and rice and toss everything gently, check for salt..

Serve hot!!


Coconut Free Potato & Green Peas Kurma:
2nos Potatoes
1cup Fresh or Frozen green peas
1no Onion (big & chopped)
2nos Whole spices
2tbsp Coriander leaves
Salt
Oil

To Grind:
1tbsp Poppy seeds
1tbsp Fennel seeds
1cup Yogurt
1no Tomato (big & chopped)
1tsp Garam masala powder
1tbsp Coriander seeds
1tsp Black peppercorns
2tbsp Roasted grams (pottukadalai)
2nos Green chillies

Dry fry the poppy seeds and fennel seeds until a nice aroma comes out from the seeds, take the fried seeds along with all the ingredients given in the list 'To Grind' and grind as fine paste without adding water..

Heat enough oil and fry the whole spices, add the chopped onions along with some salt and saute until the onions turns transculent, add the cubed potatos and green peas and saute for few minutes, finally add the grounded paste and saute everything in simmer..finally add enough water to turn them as gravy, bring them oil and cook until the veggies get well cooked, add the coriander leaves and put off the stove..


Serve this kurma along with warm corn & tofu pulao!! enjoy!! Am sending this both dishes to RV & Sudeshna's FFSL-Tiffin Box..

If u r searching something like simple dal for a quick lunch with healthy stuffs, u will definitely like this easy and healthy also comforting methi seeds dal, which doesnt need neither chopping or sauting the veggies...This is an easy dal prepared with toor dal and methi seeds steam cooked both together and tempered with ghee, mustard seeds,dry red chillies,urad dal ,asafoetida powder and curry leaves...Initially i felt that making dal with methi seeds would tastes definitely bitter but dal and methi seeds together worked out wonder and u cant even guess that this dal is prepared with methi seeds, which tastes slightly bitter but definitely healthy and comforting dal for diabetic peoples and for everyone at home, needless to say that this delicious methi dal goes directly to CWS-Fenugreek seeds guest hosted by SE of Denufood and to Yasmeen's Bitter Better Food..


1/2cup Toor dal
2tbsp Fenugreek seeds
1/4tsp Turmeric powder
2tsp Ghee
1/4tsp Mustard seeds
1/4tsp urad dal
2nos Dry red chillies (broken)
1/4tsp Asafoetida powder
5nos Curry leaves

Pressure cook dal with fenugreek seeds with turmeric powder upto 3whistles...once the steam get released, mash the dal with a spatula and add the salt, heat the ghee and fry the mustard seeds, urad dal, broken dry red chillies, asafoetida powder and curry leaves, add the tempered spices to the cooked dal and serve hot with rice and pickles or papads..

Raw banana as anything is our family's favourite for the sure, chips with this raw banana or gravies with anything and raw banana are my H's favourite..i can list out many and more dishes which are our favourite with this raw banana..Yesterday we went for shopping to Indian groceris and i picked few raw bananas,thought of making out some gravies, they were really very fresh and i planned to make out some stir fries with those green raw bananas and finally i went for a stir fry with quick cooking oats where normally i used to make out this stir fries with grated coconut, i replace the coconut part with quick cooking oats which turned out this dish truly delicious, healthy and also very prefect as side dish...We loved it..This delicious and spicy stir fried dish suits awesome as side dish for any rice dishes and i can definitely say that none will find out the difference unless u say that u have used oats in this dish..