SPROUTED WHOLE MOTH CHUTNEY / MADIKE KALU CHUTNEY

Ingredients:-

Sprouted whole moth- 2 cups
Green chilli- 1 or 2 as required
Garlic- 1 pod
Shredded coconut- 1/2 cup
Curry leaves-1 string
Coriander leaves- a fistful
Niger seeds pwdr(gurellu / uchellu pudi)- 1tsp
Salt to taste

Procedure:-

Coarsely grind all the above said ingredients together, chutney is ready to serve with roti/chapathi.

CARROT KOSUMBARI

Ingredients:-
Serves-2

Carrot-2 nos.
Curry leaves- 1 string
Coriander leaves-fistful
Urad dal/ black gram- 1 tsp
Mustard- 1/2 tsp
Dry red chillies- 2 nos.
Shredded coconut-1 tbsp
Hing / asafoetida- 1 pinch
Oil to saute
Salt to taste

Procedure:-

• Grate carrots and keep aside.
• Heat oil in a wok, saute mustard, urad dal, curry leaves, red chillies and asafoetida.
• Remove the wok from heat, allow it to cool.
• Add grated carrot, shredded coconut, chopped coriander leaves and salt, mix well.
• Serve with rice, roti/ chapathi.

KHADI PAKODI

Its a wellknown dish from Punjab, goes very well with Roti/ Chapathi.

Ingredients:-

For Pakodi
Besan - 1 cup
Finely chopped green chillies- 1 tsp
Garam masala pwdr- 1 tsp
Finely chopped onion- 1/2 cup
Chopped coriander leaves- 1 tbsp
Salt to taste
Oil to deep fry

For Khadi:-

Yogurt / dahi ( a bit sour )- 2 cups
Besan - 3 tbsp
Water- 2-3 cups
Ginger-garlic paste- 1 tsp
Finely chopped onion- 1/2 cup
Cumin seeds/jeera- 1/2 tsp
Methi/ fenu greek seeds- 1/2 tsp
Red chilli pwdr- 1 tsp
Turmeric pwdr / Haldi- a pinch
Oil to saute
salt to taste

Procedure:-

• Mix besan, onion, green chillies, salt, garam masala pwdr, chopped coriander leaves with required qty of water to make thick batter.
• Make round balls, deep fry in oil till pakodi turn golden color. Keep aside.
• Beat yogurt, besan, haldi, red chilli pwdr & salt together with water, no lumps shd be left.
• Heat 1 tbsp of oil in a wok, saute cumin seeds, fenugreek seeds, ginger-garlic paste and onion. Fry till onion turns tender.
• Now add besan-yogurt mix, bring it to boil. Keep stirring frequently to avoid burning of yogurt at bottom of wok.
• Allow khadi to cook on low heat for 15-20 mins.
• Arrange pakodi in a bowl and pour this khadi over pakodi.
• Garnish with corinder leaves.
• Serve hot with Roti / chapathi.

CHAVALI KAYI PALYA

Chavali Kayi is called as Guvar in Hindi and Cluster beans in English. This palya goes very well with Jowar Roti. The recipe here is North Karnataka style recipe.


Ingredients:-

Guvar/ Chavalikayi- 1/2 kg
Onion- 1 no.
Garlic - 2 pods
Shredded coconut- 1/2 cup
Green chillies- 3-4 nos.
Coriander leaves- a fistful
Masala pwdr- 1 tsp
Jeera/ Cumin seeds- 1/2 tsp
Jaggery pwdr- 1 tsp
Oil to saute
Salt to taste
Curry leaves- 1 string
Mustard-1 tsp

Procedure:-

• Cut beans into 1" long, fry them with 1 tbsp oil till tender.
• Grind shredded coconut, jeera, masala pwdr, garlic, coriander leaves, jaggery, green chillies and salt to not so fine paste, keep aside.
• Heat 1 tbsp oil in a wok, saute mustard, curry leaves and chopped onion.
• Now add fried cluster beans/ guvar, fry for 7-8 minutes.
• Stir in ground masala paste, cook for 8-10 minutes.
• Serve hot with Chapathi/ Jowar roti/ Rice roti.

PEANUT MASALA

Peanut masala is a very good chat for winter evenings.

Ingredients:-

Roasted Peanuts- 2 cups

Onion-1 no.

Tomato-1 no.

Coriander leaves- fistful

Salt to taste

Chat masala pwdr- 1 tsp

Lemon- quarter pc

Procedure:-

• Finely chop onion and tomato.
• Mix peanut,tomato and onion.
• Add salt and chat masala.
• Sprinkle chopped coriander leaves.
• Squeeze lemon.
• Serve immediately.

MADIKE KALU PALYA (SPROUTED WHOLE MOTH DRY CURRY)

Ingredients:-

Madike kalu / whole moth- 2 cups

Green chillies- 4 nos.

Onion-1 no.

Garlic- 2 cloves

Jeera / cumin seeds- 1/2 tsp

Shredded coconut-1/2 cup

Mustard- 1/2 tsp

Curry leaves- 1 string

Coriander leaves- fistful

Masala powder- 1 tsp

Oil to saute

Salt to taste

Procedure:-

• Soak whole moth in water overnight.
• Drain water, keep them covered in a dry warm place to get sprouts or you can use sprout maker.
• Grind coconut, cumin seeds, garlic, masala powder, salt and green chillies, keep aside.
• Heat oil, add mustard,curry leaves & saute chopped onion.
• Now add sprouted whole moth and half cup of water, cook for 5 mins.
• Stir in ground paste and cook for another 5 mins.
• Sprinkle chopped coriander leaves.
• Serve with roti/ chapathi/ rice.

SALAD

As I said earlier, me & my DH, we are raw veggie lovers. I make salad almost everyday. A bowl of salad is what I eat in the afternoon sometimes for lunch! I love salad anytime!


Ingredients:-

Broccoli
Cucumber
Tomato
Red Onion
Lettuce
Dried Prunes
Dried Apricot
Raisins
Mayo
White Vinegar
Ranch salad dresser
Cheese (optional)
Salt to taste

Procedure:-

• Slice all the above said veggies as much quantity as you want.
• Add required amount of mayo, ranch salad dresser and 1 tsp white vinegar.
• Add dried fruits like prunes, apricots, raisins etc.
• Add a pinch of salt, mix it well. Have it fresh.

BHINDI MASALA

Ingredients:-

Okra/ Bhindi- 1 lb
Chopped onion- 1 cup
Chopped tomato-1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Coriander leaves- a fistful
Green chillies- 2 nos.
Red chilli pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Turmeric pwdr- 1/4 tsp
Coriander powder- 1/2 tsp
Salt to taste
Oil - 1tbsp

Procedure:-

• Cut okra, shallow fry them and keep aside.
• Heat oil in a wok, saute green chillies, ginger-garlic paste, onion. and tomato accordingly.
• Stir in all the powders and salt.
• Add fried okra, cook for 5-6 minutes, remove from heat.
• Sprinkle chopped coriander leaves.
• Serve with chapathi/roti.

MIXED VEGGIE

Ingredients:-

Chopped/ cubed Potato- 1 cup
Cubed Green pepper/Capsicum-1 cup
Cubed egg plant- 1 cup
Chopped cabbage- 1 cup
Chopped onion- 1cup
Chopped tomato-1/2 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Slit green chillies- 4 nos.
Red chilli pwdr- 1 tsp
Garam Masala pwdr- 1 tsp
Turmeric pwdr- a pinch
Salt to taste
Oil to saute

Procedure:-

• Saute Ginger-garlic paste, green chillies and onion, fry for 2-3 minutes.
• Add chopped potato, cabbage, egg plant, capsicum and tomato , fry for 3-4 minutes.
• Add 1/2 cup of water and cook till veggies become tender.
• Stir in red chilli pwdr, garam masala pwdr, turmeric and salt.
• Cook for 2-3 minutes and remove from heat.
• Serve with roti/chapathi.

MATAR PANEER

Ingredients:-

Frozen peas / fresh peas - 2 cups
Fried Paneer cubes- 1 cup
Tomato - 2 nos.
Cashew - 8-10 nos.
Finely chopped onion - 1 cup
Ginger Paste- 1 tsp
Garlic paste- 1 tsp
Red chilli pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Turmeric pwdr- 1/2 tsp
Chopped cilantro - a fistful
Bay leaves- 2 nos.
Oil to saute
Salt to taste

Procedure:-

• Thaw the peas if you are using frozen peas.
• Puree tomato and cashew together , keep aside.
• Saute bay leaves, ginger-garlic paste and onion, fry for 3-4 minutes.
• Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir it.
• Add tomato and cashew puree, fry for 5 minutes.
• Stir in peas and paneer cubes, cook for another 5 minutes.
• Garnish with chopped cilantro.

TOMATO GOJJU

Ingredients:-

Tomatoes -3 nos.

Garlic- 2 cloves

Dry red chillies- 3 nos.

Masala pwdr- 1tsp

Jaggery pwdr - 1 tsp (optional)

Cilantro to garnish

Mustard- 1/2 tsp

Curry leaves- 1 string

Salt to taste

Oil to saute

Procedure:-

• Heat oil in a wok, saute mustard, curry leaves, garlic and red chillies.


• Add chopped tomato, cook until they soften.


• Add jaggery pwdr, masala pwdr and salt.


• Sprinkle chopped cilantro.


• This can be eaten with chapathi/ rice/ idli.

MAVINAKAYI PALYA (MANGO CURRY)

This post is dedicated to all my preggy friends and cousins [:P]

Mango!!!!!!! King of fruits. In India, mango season starts from April ends in August. During this season not even a single day we missed eating mango or its by-product. We can make jam , sikarne, mango lassi, mango shake. with ripen mangoes and with raw mango we can make pickle, mango rice / chitranna, panaka/juice, chutney, palya/curry and so on.

My mouth started watering after seeing mangoes in Indian store, I grabbed few thinking of pickle and mango curry. Made this finger licking curry, we loved it, even my daughter was licking her fingers. I am sure that all my lovely preggy friends like this curry.

Ingredients:-

Raw mangoes- 2 nos.

Onion- 1 no. (optional)

Red chilli powder- 2 tsp

Jaggery - 1 tbsp(powdered)

Masala powder- 1 tsp

Mustard- 1/2 tsp

Curry leaves- 1 string

Shredded coconut- 1/2 cup

Chopped Coriander leaves- 1 tbsp

Oil to saute

Salt to taste

Procedure:-

• Peel mangoes and cut them into cubes.
• Saute mustard, curry leaves and chopped onion in a wok.
• Add mango cubes and cook until they become tender. (add 1/2 cup water).
• Now add jaggery, masala pwdr, red chilli pwdr, shredded coconut, salt and stir it.
• Sprinkle chopped coriander leaves.
• Serve with chapathi/ roti/ rice.

CORN MASALA

Ingredients:-

Shredded corn- 3 cups
Green chillies- 3 nos.
Asafoetida/ hing- a pinch
Shredded coconut- 1/2 cup
Chopped coriander leaves- 1/4 cup
Curry leaves- 1 string
Oil- 1 tbsp
Salt to taste

Procedure:-

• Heat oil in a wok, add slit green chillies, curry leaves and hing.


• Then add corn, fry for 8-10 minutes.


• Sprinkle shredded coconut, chopped coriander leaves and salt.


• Have it as evening snack or have it with lunch/dinner as side dish (like Kosumbari).

ALOO GOBI

Ingredients:-

Aloo/potato- 2 nos.
Cauliflower/ gobi florettes- 2 cups
Bay leaves- 2 nos.
Cumin seeds- 1 tsp
Green chillies- 4 nos.
Ginger paste- 1 tsp
Red chilli pwdr- 1/2 tsp
Daniya/ coriander pwdr- 3 tsp
Turmeric- 1/4 tsp
Salt to taste
Oil to saute
Chopped Coriander leaves- 2 tbsp

Procedure:-

• Heat oil in a wok, saute cumin seeds, bay leaves and green chillies.
• Mix coriander pwdr, red chili pwdr, turmeric and ginger paste in 1/2 a cup of water.
• Pour this masala mix into wok, cook for 5 minutes.
• Now add chopped potato and cauliflower florettes, stir well.
• Cook for 10-12 minutes, add salt and coriander leaves.
• Cook for another 2 minutes.
• Serve hot with chapathi/roti/pulka.

CHANNA BHATURA

BHATURA:-

Ingredients:-
All purpose Flour- 4 cups
Baking soda- 1/2 tsp
Oil- 1 tbsp
Curd- 1 cup
Salt to taste
Oil for deep frying

Procedure:-

• Mix all purpose flour, salt, baking soda, oil with required amount of curd , knead it and make dough.
• Keep the dough in warm place for 5 hrs for fermenting.
• Divide the dough into small dough balls of golf ball size.
• Roll them thick and round of required size, usually bhaturas will be 6-7" in diameter.
• Deep fry, serve hot with channa masala.

CHANNA MASALA:-

Ingredients:-
Chick peas/ Kabul Channa- 2 cups
Bay leaves- 3 nos.
Tea bag- 1 no.
Onion- 2 Nos.
Tomato - 2 Nos.
Ginger- garlic paste- 1 tbsp
Slit Green chillies- 4 nos.
Cumin seeds/jeera- 1tsp
Cinnamon pwdr- 3/4 tsp
Cloves- 3 nos.
Turmeric pwdr- 1/2 tsp
Red chilli pwdr- 2 tsp
Garam masala pwdr-1 tsp
Coriander leaves- 1/2 cup chopped
Oil to saute
Salt to taste

Procedure:-

• Soak kabuli channa/chick peas for 5-6 hrs.
• Pressure cook chick peas with salt, water, bay leaves and tea bag.
• Grind 1 tomato, 1 onion, fistful of cooked chick peas.
• Heat oil in a wok, saute cumin seeds, cloves, cinnamon pwdr, green chillies , ginger- garlic paste one after the other respectively.
• Now saute one chopped onion and chopped tomato one after the other respectively.
• Add ground paste , fry for 5-6 minutes.
• Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir well.
• Add cooked chick peas ( remove bay leaves and tea bag).
• Cook till the gravy becomes thick. (Taste it and adjust salt and spice according to your taste.)
• Sprinkle chopped coriander leaves.
• Serve hot with Bhatura/ chapathi/poori/ naan.

PANEER BUTTER MASALA

Ingredients:-

Paneer/ cottage cheese - 300 gms
Onion- 2 nos.
Tomato- 2 nos.
Butter- 3 tbsp
Bay leaf- 1 no.
Clove- 2 nos.
Cashew paste- 2 tbsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Red chilli pwdr- 1 tsp
Coriander pwdr- 1tsp
Garam masala pwdr-2 tsp
Turmeric/ haldi- 1/2 tsp
Ghee/ clarified butter - 2tbsp
Chopped cilantro- 2 tbsp
Salt to taste

Procedure:-

• Cut paneer into cubes and fry them in ghee, set aside.
• Heat butter in a wok, saute bay leaf and clove.
• Saute ginger, garlic paste and grated onion for 5-6 minutes.
• Add tomato puree and cashew paste fry for 5 minutes.
• Now add coriander pwdr, red chilli pwdr, garam masala pwdr, haldi and salt.
• At the end add fried paneer cubes, stir them in gravy.
• Sprinkle cilantro.
• Serve hot with chapathi/naan/kulcha.

RAJMA

Ingredients:-

Rajma/ red kidney beans- 2 cups
Ginger, garlic paste- 2tsp
Finely chopped onion- 1 cup
Chopped Tomato- 1 cup
Green chillies- 2 nos.
Chopped coriander leaves- 2 tbsp
Garam masala pwdr- 1 tsp
Red chilli pwdr- 1 tsp
Coriander pwdr-1 tsp
Haldi/turmeric pwdr- 1/4 tsp
Curd- 2 tbsp
Salt to taste
Oil to saute

Procedure:-

• Soak rajma overnight.
• Heat oil in a pressure cooker pan, saute ginger-garlic paste, green chillies and onion.
• Then add red chilli pwdr, garam masala pwdr, haldi and coriander pwdr.
• Add curd and stir it well and then add chopped tomatoes.
• Now add rajma, salt and water. Close the cooker lid and cook till 4 whistles.
• Garnish with chopped coriander leaves.
• Serve with rice/chapathi/roti/naan.

KAJU MASALA

Ingredients:-

Cashew/ Kaju- 1/2 cup
Ginger, garlic paste- 1 tbsp
Green chillies- 2 nos.
Red chilli pwdr-1 tsp
Garam masala pwdr- 1 tsp
Finely chopped onion- 2 nos.
Finely chopped tomato/ tomato puree- 2 nos.
Curd- 2 tbsp
Cilantro- 2 tbsp finely chopped
Turmeric pwdr/haldi- 1/2 tsp
Besan - 1 tbsp
Oil to saute
Salt to taste
Ghee to fry cashew

Procedure:-

• Fry cashew in ghee/clarified butter, keep aside.
• In a wok, heat oil, add ginger-garlic paste, green chillies, then chopped onion, saute till soft.
• Add tomato, fry for 3-4 minutes.
• Now add, garam masala pwdr, red chilli pwdr, haldi, curd and salt.
• Add besan flour to 1/4 cup of water, stir and remove lumps.
• Add besan slurry to masala, Stir it and cook it for few minutes.
• At the end, add fried cashew and chopped cilantro.
• Serve hot with chapathi/roti/naan/kulcha.

BHINDI / OKRA FRY

Ingredients:-

Okra-10-12 nos.
Besan flour- 2 tbsp
Red chilli powder- 1 tsp
Any Masala powder- 1 tsp
Niger seeds powder/ uchellu pudi/gurellu pudi- 1 tsp
Salt to taste
Oil- 1 tbsp
To fry- 2 tbsp oil

Procedure:-

• Mix all the ingredients except okra.
• Make a lengthwise Slit in okra, stuff the mix in it.
• Fry them with oil.
• Fried okra is good companion for chapathi/roti/naan/kulcha.

CHAPATHI AND ALOO PALAK

CHAPATHI

Ingredients :-

Wheat flour- 2 cups
Oil- 2 tsp
Water to make dough
Salt - a pinch

Procedure:-

• Mix the flour with water and knead to a smooth dough.
• Keep closed for 1 to 2 hours.
• Divide the dough into even sized balls and roll them into 8"-9" dia thin circles.
• Heat the griddle and put chapathi. When small bubbles appear on top, turn over immediately.When it puffs up, remove from griddle.
• Serve hot with vegetables/ curry/ chutney.

ALOO PALAK

Ingredients:-

Palak- 1 bunch (approx. 30-40 leaves)

Boiled Potato/Aloo-2 nos.

Chopped onion- 1 cup

Tomato puree-1 cup

Cumin seeds- 1 tsp

Green chillies- 2 nos.

Red chilli pwdr- 1 tsp

Cinnamom, clove pwdr- 1 tsp

Garam masala pwdr- 1 tsp

Turmeric pwdr/ haldi- 1/4 tsp

Ginger paste- 1 tsp

Oil to saute

Salt to taste

Procedure:-

• Cook cleaned spinach with chilli in a pan until soft.
• Allow it to cool, grind it and keep aside.
• Cut boiled potatoes into cubes.
• Heat oil in a wok, fry potato cubes and keep aside.
• In remaining oil, saute cumin seeds, ginger paste and chopped onion.
• Fry until onion turn golden brown in color.
• Now add tomato puree, cook for 5 minutes.
• Add cinnamon- clove pwdr, garam masala pwdr, red chilli pwdr and turmeric pwdr/haldi one by one respectively.
• Fry until all the powders blend and become paste.
• Add ground spinach paste and salt, keep stirring, cook for 7 minutes.
• Finally add fried potato cubes.
• Serve hot with Naan/Chapathi/paratha/roti.