Gobi-besan ka cheela

Gobi Besan ka cheela or veg-omelet are sure to satisfy your rumbling appetite and demanding taste buds. A simple and easy pancake recipe with gram flour combined with grated cauliflower onions and chillies and then spread on a pan with little oil..Cheela/veg omelet is quick to cook and very healthy as gram flour/besan is the main ingredient. Also known as Mumbai street food and good for office goers as it is quick and easy to make.Everybody has their own recipe of cheela.Actually i love trying it with different veggies.I got this recipe from one of my Facebook food group.

Ingredients:

1. 2 cups-Gram flour/besan
2. 4 green chillies (Chopped,finely)
3. 1/4 cup-Cauliflower/gobi (grated,finely)
4. 1 onion ( chopped)
5. 1/4 cup Coriander leaves (finely chopped)
6. 1/2tsp Turmeric powder/Haldi
7. Salt to taste
8. Oil for frying

Method:

• Mix gram flour and all the ingredients and add 4-5 cups of water to make the smooth batter like dosa consistency .
• Whisk well to ensure there are no lumps.
• Heat a pan,drizzle a few drops of oil,pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle.Cook cheela on both sides,using a little more oil,till golden brown.
• Serve hot with chutney or sauce.

tips:

1. Add some semolina to  the cheela to make it more crispier.
2. You can add some chopped tomatoes to make it more colourful and tasty.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

Red rice puttu and Kadala curry

Today's treat is Puttu made with store-bought red rice flour. A very healthy and delicious breakfast. I prepared this dish for the 1st time after my marriage. I love it so much so that whenever i visit to my hometown makes different types of puttus specially for me using different ingredients ie semolina puttu or white rice puttus or ragi puttu.But never tried this red rice puttu.

During my growing up years my mom typically made puttu from scratch. This dish is quite popular in South-India. I love to have it with coconut, little sugar sprinkled, and banana. DH loves to accompany it with kadala curry. You can find the recipe for kadala curry here. Puttu is a breakfast dish of steamed cylinders of ground rice layered with coconut eaten usually with papadum, plantain, fish curry, jackfruit, mango, chicken curry and kadala curry. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut and served hot for breakfast. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu � where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. The best point to taste puttu is any of the tea shops in the villages of Kerala where it is served hot along with spicy kadala

Ingredients:
For puttu

• 2 cups Red rice puttu flour
• 1/2tsp Salt
• 1/2 cup Freshly grated coconut
• 2tbsp Sugar
• Water as required (approx 2/3 cup)

For kadala curry:

• 1 cup Black Chick Peas/Kadala (soaked overnight in water) -
• 2 large Onion (sliced)
• 4-5 Garlic cloves
• 1 inch Ginger
• 3 Tomatoes
• 11/2 cup Coconut
• 1 tsp Coriander powder
• 1/2 tsp Jeera/cumin powder
• 1 tsp Fennel seed/saunf
• 3 tsp Red chilly powder
• 1/4 tsp Turmeric powder/haldi
• 1 tsp Sambar or garam masala powder
• 3 Green chillies
• 1/2 tsp Mustard seeds
• 2 spring Curry leaves
• Salt as per taste
• 2 tsp Coconut or any veg oil

Cooking Directions

1. Mix shredded coconut with sugar and keep aside.
2. Take red rice flour in a wide bowl, mix it with salt,you can add little more if you want.
3. Sprinkle Hot water little by little on red rice flour and mix it well (do not use spoon for mixing, use your hand to sprinkle water and mixing) gently mix it continuously until the flour becomes moist. It should be a bread crumb consistency and not form a dough. (you can make a ball shape with the mixed flour but when u broke the ball , it should be able to crumble back again..thats the perfect consistency)
4. Once you finished mixing,keep aside at least an hour covered
5. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
6. A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or a chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
7. But today i am here with one more interesting puttu maker.I have used my chakli maker and one small chembu/pot underneath to hold the water.
8. Fill the pot (the broader vessel) with 11/2 cups of water. Close the top with the given lid that has the nozzle.Start heating it.
9. Now take the cylindrical puttu maker/ puttu kuzhal ,grease it lightly with some coconut oil(to fill the processed rice flour) and Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.If you are using idli maker then spread the moist rice flour in the idli pan and spread some grated coconut.Cover it with a lid and cook until we see steam out of the top of puttu maker or idli steamer.
10. Then continue heating for 5 minutes and switch off.
11. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or spoon. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam.

Kadala/chickpea curry:

1. Soak Chick Peas overnight in water. Cook it in pressure cooker adding enough water and salt.
2. First Grind half of the onions,ginger and garlic to paste and keep aside.
3. Now Grind coconut and fennel seeds to smooth paste using a cup of water.
4. Heat little oil in a pan and ground onion paste and saute until brown colour.
5. Now add chopped tomatoes into the onion paste and cook till soft and mushy. Add all the spice powder ,half of the curry leaves, half of the sliced onions and sliced green chilies cook for 5 minutes.
6. Add cooked chick peas along with water into the pan. Mix well and allow it to boil for 5 minutes.
7. Add the ground paste into the curry & mix well. Simmer it for 2-3 minutes.
8. Now prepare the tempering by heating 2tsp of coconut /any veg oil in a small pan add mustard,let it splutter,then add curry leaves and switch off the gas and pour this over the curry.
9. Garnish with coriander leaves and serve hot with puttu.

Tip for Kadala curry:

• if you want the nice nutty flavour then Heat little oil in a pan and fry grated coconut till golden brown and then ground it to paste along with fennel seeds.

Tips for Puttu:

1. If you are making puttu using chakli maker then choose exact fitting pot so that the steam doesn't escape from the bottom while boiling or secure it with a thin cloth at the bottom to make sure the steam passes through inside the cylinder/chakli maker. 
2. You can add little of ghee to get softer puttu.
3. The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
4. Once the puttu is steamed, remove the mould and leave it aside for 3-5 minutes and then gently push the finished puttu onto a plate.
5. Store bought puttu podi/powder can be used right away.
6. If using any other rice flour then you need to roast it on low flame for 5-7 minutes before using it.
7. Rice flour can be prepared at home. Soak rice for 1-2 hours, drain the water and dry the rice on a cloth. Once dry, grind to a powder. Roast this rice flour on low flame for 4-5 minutes or till you get the nice roasted aroma and moisture free and slips off the ladle. Spread this powder on a plate and leave aside for a few minutes before using.Prepare this flour in advance and store it in an airtight container and refrigerate for a month.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

Piyava vodi/ onion sandige

Here comes summer and most of the ladies started making this wonderful sun dried  rice fryums/vodi for rainy season. it also brings memories of my childhood, helping my amma , aunts and neighbors to make these delicious vodi/sandige and pappad . it was so much fun. Now i take my kids help and they too enjoy this a lot.

Ingredients

• 2 cups rice Rice ( 200 ml cup)
• 20 Dried whole red chillies
• 2.6 litters Hot Water
• 3-4 Onion,chopped finely
• 4-5 level tsp salt or as per taste

Cooking Directions

• Soak rice for about 12 hours in 6 cups of water

• Drain water and Grind rice and chilies to smooth paste adding 4-5 cups of water.

• Meanwhile boil 2.6 liters of water and keep aside.

• Take a big kadai or deep vessel or heavy bottomed sauce pan and add rice batter and half of the boiling water and mix it well and cook on medium flame ,keep stirring all the time to avoid any lumps.
• After 5 minutes add some more water to the boiling rice mixture and stir  to make smooth paste. once the paste is slightly thick add the remaining water and Cook it well.
• Keep stirring till it starts bubbling. Once its started bubbling cook further for 5 minutes.The whole procedure takes about 20 minutes.

• The batter should be like idli batter and not too thick as it will become thick once you keep it overnight and so switch off the gas once it comes to desired consistency .

• Now add chopped onions and mix it well.

• Cover and keep it over night.If you are making this same day then let it cool completely

For spreading vodi/sandige :

• Spread one big plastic sheet in the balcony where you get direct sun light till evening or terrace .
• Now start dropping the mixture with a spoon or with the fingers into small lumps as shown in the above picture.

• Dry vodi in the sun for a day,at least 7-8 hours and bring it inside around 6 in the evening.
• Next day turn over all the vodis and dry it again for 2 more days till it becomes completely dry and crisp.
• Store in an air tight container,When required deep fry in hot oil and enjoy.

Note:

1. Tip: 1 Be careful when you are adding salt as it shrinks 1/2 the size when it dries.So add little less salt than normal.
2. 2 its better to make the mixture night itself to save your time and energy so that you can start spreading this as early as possible in the morning.
   
   
   

Tomatoes stuffed with yam and bell peppers

These stuffed tomatoes are simple,fresh and on the table in a flash. You can use stuffing of your choice or can make this stuffing in advance and refrigerate.Just take it out from the fridge and stuff this in tomatoes and microwave for 3 minutes and its done.

Ingredients

For the main dish:

• 6-7 Tomatoes ( should be firm)

For the stuffing:

• 1 cup Yam (peeled & cubed)
• 2tbsp Capsicum ( red and yellow)
• 2-3 Spring onion ( chopped,finely )
• 1tsp Ginger ( chopped)
• 1tsp Garlic (chopped)
• 1/2tsp Red chilly powder
• Salt as per taste
• 3tsp Oil
• 1tbsp Coriander leaves ( chopped)
• 1tsp Lemon juice

For the spice powder:

• 1/2tsp Coriander
• 1/4tsp Fennel seeds/saunf
• 1/4 tsp Jeera/cumin
• a pinch of Asafoetida
• a pinch of haldi
• 1 Bayleaf

Cooking Directions
Spice powder:

• Dry Roast,coriander seeds, fennel seeds, jeera/ cumin seeds and bay leaf till you get nice aroma. Once you are done with the roasting add turmeric and a pinch of asafoetida and grind it to coarse powder.

Yam and capsicum Stuffing:

• Pressured cook yam with salt and a cup of water, till soft and cooked well or take 3 whistle.
• Once the yam is cooked well,cool it and mash it and keep aside.
• Heat oil in pan add ginger garlic chopped and saute for couple of seconds.
• Now add chopped capsicum and spring onion and saute for a minute,till crisp.
• Add mashed yam and roasted spice powder and stir it well.Add little salt and some chopped coriander leaves.
• Squeeze 1/2tsp lemon juice and switch off the gas and our filling is ready

For the main dish:

• Scoop all the pulp from the tomatoes and stuff it with this yam mixture.
• Arrange all the stuffed tomatoes in a microwave safe bowl and microwave medium for 3 minutes.
• Serve hot as an appetizer or as a side dish.

Variation: You can Replace  yam with boiled potatoes and prepare same dish with potato and capsicum stuffing.

Spicy Baby corn stir fry

Spice up your spring/ summer with spicy n tangy corn delight.Its simply irresistible ! This is Tarla dalal's recipe with my simple twist. Its easy and quick to make.

Ingredients:
For the marinade

• 15 baby corn,sliced length wise
• 2 tomatoes chopped
• 4tbsp Corn flour
• 1tbsp Ginger-garlic paste
• 2tsp Red chilly powder
• 2tbsp Sesame oil/sunflower oil
• salt to taste

For the main dish:

• 10 shallots/spring onions (cut into half)
• 2 Capsicum ( cut into square pieces)
• 2tbsp Tomato chilly sauce
• 1tsp Dark soy sauce
• 1/2tsp MSG/ajjinomotto ( optional)
• 1tsp Ginger ( chopped)
• 1tsp garlic cloves , finely chopped
• 1tsp Pepper powder
• 2 Green chilly (slit)
• 1tsp oil

Cooking Directions

• Mix together the sliced baby corn,chopped tomatoes,cornflour,1tbsp ginger-garlic paste,red chilly powder and salt.
• Marinate for 15 minutes.

• Heat 2tbsp oil in a pan and fry marinated baby corn till it cooks or until it changes its colour and well fried.Keep aside.

• Now heat one more pan,add a tsp of oil add onions,chillies,chopped ginger and garlic and the sliced capsicum.
• Stir fry over high heat for a few seconds.
• Add the Tomato chilly sauce,soy sauce,MSG, and salt .
• Then add the fried corn mixture and stir on high flame for 2-3 minutes or until the sauce coats the baby corn evenly.

• Remove from the heat,sprinkle some pepper and serve hot with plain rice or Chinese noodles.

Note: You can replace spring onions/shallots with normal onions.Just make chop inot big chunks and use.
Tip:  when you are making stir fries its better to use Non-stick pans for better result as it requires less oil and makes the dish tasty and healthy too.
 If you like this post then please leave your valuable comments.. or if you have any doubt or query then feel free to ask me.Now  I am posting daily easy to do recipes. So please keep visiting the blog regularly....

Thanks Again on visiting the site.

Phirni

Phirni is a popular dessert eaten among the Muslim community of North India and also in Pakistan, Iran, and Afghanistan. Today, restaurants offer phirni in a wide range of flavours including apricot, mango, fig, walnut,apple and custard apple. This is simple rice pudding made by boiling rice paste with milk and sugar, and flavoured with cardamom, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.

Prep time: 20-25 mins
Cook time: 15-20 minutes

Ingredients

• 1/2cup Basmati rice
• 1 litre Full fat milk
• 10-12 saffron strands
• 1/2-3/4 cup Sugar or to taste
• 10 to 12 Pistachios(pista) - (finely chopped)
• 3 to 4 Elaichi(cardamon) - (peel and crush finely)
• 10 to 12 Cashew nuts - (cut into small pieces)

Cooking Directions

1. Clean rice, wash and soak in water for 30 minutes. strain rice and grind it to a li thick,coarse paste using little milk.
2. Heat milk remaining milk in a heavy based pan. Once the milk comes to boil put the rice paste in it and cook till this mixture comes to boil again(stir continuously)on a low flame t till Phirni becomes thick and rice gets cooked well.Keep stirring all the time to avoid burning.
3. Add sugar, cashew nut pieces and mix.
4. Cook Phirni till sugar dissolves completely.
5. Phirni is ready,now add saffron strands and turn off the gas.
6. Put Elaichi powder and mix well.
7. Take out Phirni in a bowl and garnish with chopped pistachios or pour Phirni in individual bowls and garnish with chopped pistachios and keep it in the fridge to cool.
8. Serve chilled.

Bhadang/spicy murmura/kadle puri

Bhadang is a popular snack of Maharashtra ,Karnataka and some other parts of India, the name may vary from region to region.In karnataka we call it kadle puri and  north Indians call it masala murmura. 

          This is one of my family  favourite snack which can be made very quickly and can be eaten as snacks, especially with tea or coffee. It can be spiced up with onions, coriander leaves and a squeeze of lemon juice for that extra zing!

Ingredients

• 4cups Murmura/churmure/puffed rice
• 1/2 cup Ground nuts,Roasted
• 1/2 cup Putane/roasted chana dal/chutney dal
• 2 springs  Curry leaves
• 2-3 Whole dried red chillies ,cut into pieces
• 1/2tsp Rock salt/kaala namak
• 1tsp Red chilly powder
• 1/2tsp Turmeric powder
• 1/4tsp Chat masala ( optional)
• Hing/asafoetida a pinch
• 1tbsp Oil

Cooking Directions

1. Heat oil in a pan add putane and ground nut ,curry leaves,red chilly pieces and pinch of hing. Saute on a medium flame for a minute or till all the ingredients are crispy.
2. Now add rock salt powder,chilly powder and turmeric powder,stir for a second.
3. Add murmura and mix it well and take it off the heat.
4. Let it cool before serving. You can store in an airtight container and serve as tea-time snack !

Serving suggestion ; Add some chopped onion and coriander leaves and squeeze some lemon juice on top and serve.

Fluffy Tomato dosa

This dosa is soft ,light and fluffy .."melt-in-your-mouth" dosa and there is no better way to describe it. The softness is amazing and the mild flavour with a hint of tomato and chilly is what makes you go back for more and more.Earlier i have tried one more version of this,a simple neer dosa with tomato and red chillies .But this time thought of trying something different !

Ingredients

• 2cups Dosa rice
• 4-5 Tomatoes,chopped
• 6-7 Dried Kashmiri Red chilly (whole)
• 2 cups Butter milk
• 2tbsp Beaten rice/Poha
• Salt as per taste
• 1/2tsp Cooking Soda /baking soda

Cooking Directions

1. Wash rice and beaten rice separately,under running water.
2. Soak both together with 2 cups of butter milk for one hour ( you can add little water if needed)
3. Now grind soaked rice along with chopped tomatoes and chillies to smooth batter. Grind, adding a little Water at a time.
4. Once the batter is ground fine, transfer to a bowl and add additional Water. Total 3 cups ( approximately) of Water.
5. Add Salt and soda ,mix well.
6. Heat a flat non-stick pan or griddle on low-medium heat.
7. Once hot, drop a few drops of Oil on the skillet .Drop a ladle full of batter and do not spread it,let it spread it by it self.
8. Drop a few drops of Oil around the edges of the dosa, cover and allow to cook for a couple of minutes.
9. Remove lid, with a flat spatula, loosen the edges and transfer to a plate.
10. Serve hot with Chutney, Sambar or plain butter

Tips:

1. adding less Water in the beginning, helps grind better.
2. It is a very delicate dosa and does need careful handling.

Chinese style.. American Chop suey

You can make your favourite  chinese dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese chop suey is so good, so authentic, you'll never have to venture out to Chinatown or the local chop suey shop again.

Ingredients

• 2 packets Egg Hakka noodles (200gms each)
• 2 cups bell peppers( red,yellow and green)
• 1cup Cabbage, shreds
• 1cup Spring onion ,chopped(both green and white part)
• 1/2 cup Carrots,cut into thin strips
• 2tbsp Ginger-Garlic paste
• 3/4 cup Tomato sauce
• 2 cups Boneless chicken pieces ( cooked)
• 1tsp Pepper powder
• 2tsp Soy sauce
• 1tsp Sugar
• 2 tablespoons Cornflour/ corn starch
• 1/2tsp MSG( mono sodium glutamate)
• 1/2 litre Chicken stock
• 5 Eggs
• Salt As per taste
• 1tsp Vinegar
• 1tsp Red chilly sauce ( optional)

Cooking Directions
For crispy Noodles:

1. Boil 2 litres of water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.
2. Remove, drain and cool. Divide the cooked noodles into five equal portions and deep fry one portions at a time in hot oil till light brown and crisp.
3. Remove and drain on an absorbent kitchen towel or paper napkin.

For the sweet and tangy sauce:

1. Blend cornstarch in quarter-cup water or chicken stock and set aside.
2. Heat two tablespoons of oil in a wok/kadai, add chopped sping onion ( white part only) and ginger- garlic and stir-fry for a minute on high flame.
3. Add carrot,cabbage, bell peppers and 1/2 of the spring onion green parts chopped and Chicen pieces, stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.
4. Add pepper powder, MSG, salt and sugar.
5. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.
6. Simmer until the sauce thickens.

Serving suggestion:

1. First prepare fried eggs in a non-stick fry pan,one by one.
2. Then pour a portion of the prepared sauce,sprinkle some chopped spring onion and put the fried noodles on top of the sauce ,finally top it with a fried egg and its ready to serve.
3. Serve hot immediately.

Note: vegetarians can try this without chicken, and eggs and replace chicken stock with veg stock.

Chicken Mughlai masala (green)

Delicious chicken Mughlai masala ..this is a great meal to make on the weekends..which will provide you with warmth, taste and satisfaction. It's quite easy to make this curry anyone can make them.The mughlai curries/gravies tastes great when clubbed with naan, paratha, kulcha, roti or simple steamed jeera rice.

Ingredients

• 1kg Chicken ( cut into medium size pieces)
• 6 Green chillies
• 1/4 cup Coriander leaves,chopped
• 3 Dry red chillies (spicy)
• 2 (1 inch) Cinnamon sticks
• 2 Black cardamom/badi elichi
• 12 Cloves of garlic
• 4-5 Green Cardamoms
• 6-7 Cloves
• 2tbsp Coriander seeds
• 2tsp Cumin seeds
• 4 cups Onion,cubes
• 15 Pepper corns
• 1/4tsp Turmeric powder/haldi
• 10 Cashewnut
• 1 cup Curd
• 1/2 cup Ghee
• 2tsp Ginger,chopped
• 1tbsp Mint leaves
• 2tsp Lemon juice
• Salt as per taste

Cooking Directions

1. Marinate chicken with 2tsp lemon juice,turmeric and salt for minimum 2 hours.
2. After 2 hours of marination,fry chicken with half of the Ghee till color changes.keep aside
3. chop green chillies and coriander leaves,reserving a few for garnishing.
4. Break cinnamon into bits.
5. Peel garlic and keep aside.
6. Now grind all the dry spices (Dry red chillies (spicy),Cinnamon sticks ,Black cardamom/badi elichi,Green Cardamoms,Cloves,;coriander seeds,cumin seeds,pepper corns,cashewnuts and haldi,till well powdered.
7. Add half of the onion, garlic ,ginger and green chillies.Run mixer/blender at speed 3 for 25 seconds.
8. Scrape masala down the sides of jar with spatula/spoon.Add rest of the onions and run the mixer for 15 seconds at speed 2 and further 10 seconds at speed 3
9. Fry ground masala in remaining ghee till light brown.Add curd slightly beaten.
10. Fry till ghee separates.
11. Add chicken pieces,2-3 cups of water and salt.
12. Cook in pressure cooker till done or take 2 whistle.
13. Serve hot,garnished with coriander leaves.

variations: Instead of chicken you could add Mutton and vegetarians can enjoy it with cottage cheese (paneer) Or with mixed vegetables.

Orange-ginger juice

This morning's juice was simple to make and complex in flavours. The oranges I have right now are some of the best this season vibrant and sunny! The orange fruit belongs to the genus "Citrus" and the family of "Rutaceae" . Oranges are oval to sphere-shaped fruits with orange to red orange shades. They have leathery, porous skin and soft, citric and juicy flesh which are ideal for juicing. Orange juice  is obviously one the most popular drink of all time. It is made by extracting the flesh of oranges, desiccating, pureeing or by subsequent reconstitution of the dried fruit. You can add some water, milk or other ingredients to the orange concentrate, but without these, orange juice could still be great tasting. 

Prep time: 15 minutes
Ingredients

• 500 ml freshly squeezed orange juice ( 4-5 oranges)
• 2tsp Grated ginger
• 2 cups Ice cubes
• Salt a pinch

Cooking Directions
 How to make the perfect orange juice:

1.  First, tightly squeeze oranges repeatedly to soften them. Wash them thoroughly, cut into halves and remove seeds. If you're using a juicer, load and juice oranges according to specific machine instructions.
2. If you're not using a juicer, separate the peel from the flesh using a sharp knife by carefully cutting around the edge of the orange half. Grip the peeled orange half and tightly squeezed the juice directly into a tall glass or pitcher. Continue squeezing, rotating it around your clean hands, until no longer juice comes out. If you want your juice to be pulpy, scrape the orange flesh with a slotted spoon and add this directly into the juice. If you want it with lesser pulp, pour the juice passing through a strainer.
3. Blend all the ingredients on high power until smooth in a blender, about 1 minute.
4. Garnish with orange wedges and serve.

Note : Orange Juice is often a vital part of your breakfast and most people want to drink it early in the morning. Actually, it is advisable to drink orange juice after breakfast or after meals because it is acidic in nature. We wouldn't want our empty tummies to ache by drinking it first thing in the morning. But as you indulge in the goodness of orange juice, have you realized what nutrients did you get as well?

Cabbage parata

Cabbage is a vegetable  very few people really appreciate, but it's truly a dieter's friend. I really enjoy this vegetable in certain dishes like coleslaw ,soups,fried rice and Chinese stir fries or simple thoran or konkani style Upkari..Green cabbage has a respectable amount of vitamin C;.
Today i am here with one such interesting recipe of parata using cabbage as the main ingredient.. i really prefer to have paratas in my breakfast.As breakfast gives you a chance to start each day with a healthy and nutritious meal. It also lays the foundation for lifelong health benefits.When you eat a healthy breakfast, you're more likely to eat more vitamins and minerals and better concentration and productivity throughout the morning.

Prep time: 20 mins
Cook time: 40 minutes
Ingredients

• 250 grams Cabbage(grated or finely chopped)
• 1 cup Gram Flour/besan
• 2tsp Ginger (chopped)
• 2tsp Garlic cloves ( chopped)
• 1tbsp Mint leaves ( chopped)
• 1tsp Cumin seeds/jeera
• 1tsp Garam masala powder
• 1/2tsp Turmeric powder
• 1tsp Green chillies ( finely chopped)
• 2tsp Red chilly powder
• Salt as per taste
• 1tbsp oil

For Dough : 

• 2 cup Wheat flour
• Luke warm water For kneading the dough
• Salt as per taste
• 2-3tsp oil

Cooking Directions
Dough for parata:

•  Mix salt and wheat flour, add required luke warm water and knead to a soft dough.
• Apply some oil on the surface and keep aside.

 For stuffing:

1. Heat oil in a pan add jeera,chopped green chillies,ginger and garlic and saute for a minute.
2. Now add red chilly powder,garam masala powder and turmeric powder and fry it well.
3. Add chopped cabbage and salt and saute continuously on medium high till cabbage looks soft and moist.Add mint leaves and saute again for a minute.
4. Add the gram flour and stir it well till the mixture becomes dry.
5. Now you get approximately 2 cups of stuffing. Let it cool down completely before making parata.You can refrigerate this stuffing for couple of days.

Stuffing parata:

1. Divide the dough into 10-12 balls.
2. Roll each ball into 3' diameter circles.
3. Place the cabbage stuffing in the middle and cover it .
4. Now roll it to 6-7 inch big thick rotis using some dry flour. Repeat this for the remaining dough also.
5. Now heat the griddle or pan,apply some ghee or oil and start frying parata one by one applying ghee or oil on both the sides till golden brown.
6. Serve hot with butter ,pickle or plain curd.

Tip :Combine red and green cabbage for a more interesting parata.

Quick Masala noodles

Masala noodles may not sound like much. But its the masala that makes this dish so special. The spice mix, heavy on garam masala ( indian spice mix) and chilly adds a level of flavour that takes these noodles far above most stir-fried noodle dishes. its spicy and very addictive and the most comfort food

10-15 minutes stars

Prep time: 20 mins
Ingredients

• 200 grams Plain hakka noodles
• 2 sliced onions
• 2 Chopped tomatoes
• 2tsp Garlic cloves ( finely chopped )
• 1tsp Ginger ( finely chopped)
• 2 Green chillies ( finely chopped)
• 1/2 cup Sliced capsicum ( yellow, green and red)
• 1/4cup Cabbage ( shredded )
• 1tbsp Coriander leaves (chopped)
• 1tsp Red chilly powder
• 1/2tsp Garam masala powder
• 2tbsp oil
• Salt to taste

Cooking Directions

1. Add 9 cups of water and salt in a large vessel and bring it to boil.
2. Add noodles into it and let it boil for 4-5 minutes or until done.
3. After noodles are cooked drain the hot water and add some cold water to stop from further cooking,drain that water again and  drizzle some oil to avoid stickiness of noodles.
4. Heat oil in a wok or kadai, add chopped ginger,garlic and green chillies and saute for 2 minutes.
5. Now add onion sliced and fry till golden brown.
6. Add tomatoes and salt to taste fry till soft and mushy,followed by chopped capsicum and cabbage,stir for 2 minutes.
7. Add chilly and garam masala powders and mix it well.
8. At last add cooked noodles and stir continuously on high flame till the masala is well coated.
9. Garnish with coriander and boiled eggs and serve hot.

Variation: Finely chopped chicken breast pieces or shrimps or prawns can be added when tomatoes are cooked.

Tuppa dose/Ghee roast dosa .. A mangalorens signature dish

The varieties of dosas made in different regions of south india are endless. "Tuppa dose" is a signature dosa of Mangalore,now served in almost all the restaurants. .Tuppa means Ghee in Kannada .i just love the sizzling sound of dosa batter being poured onto hot traditional iron griddle and the aroma of ghee as the dosa roasts. This is one dosa which reminds me of my childhood and that, how crazy we kids were for this delicacy, whenever it was festive time especially during car festival ( car festival is very famous in mangalore) or we had some guests over ,this was 1st thing in our menu.we would keep lingering around the plate just to get some extra Dosa from one of our favourite restaurants . Even you would be delighted to try this sensational dosa recipe. Now this is a favourite dish of my family , Its combination with hot coffee during winter is great. Try this dosa Recipe and serve it hot. Enjoy and do let me know how this dosa Recipe turned out for you.

Ingredients

• 1 cup Urad dal
• 1 cup Dosa rice
• 2 cups Maida/all purpose flour
• 2 inch piece Ginger
• 2tsp Sugar
• 1/2tsp Baking soda
• Sugar to taste

Cooking Directions

1. Soak Urad dal and rice for 4-5 hours .
2. Grind soaked urad dal and rice along with ginger to smooth batter.
3. Sprinkle some sugar and keep this covered overnight to ferment.
4. Next day morning add maida ,soda and salt to the fermented batter and blend it well to avoid any lumps.The batter should be little thicker than normal dosa.
5. Once you are done then heat griddle and start making dosa.
6. Pour two ladle full of batter and spread it little about 8 inch diameter and drizzle 2-3 tsp of ghee and cover and cook on medium flame till well roasted and turns to brown colour.
7. Now flip the dosa,drizzle some ghee again from the sides and roast well till golden brown.
8. Serve hot with ginger or any other chutney of your choice.

Note: The ginger is the key ingredients in this dosa ,as it gives nice aroma and flavour .

Shivrathri special.." Sabudana khichidi"

Sabudana khichidi is a famous maharashtrian dish prepared during vrat/fasting.It is very simple and bland dish without onion and garlic.This is most  popular dish prepared during shivrathri upvas ,along with some other dishes like sabudana kheer and sabudana vada.

Ingredients

• 2cups Sabudana/sagoo/tapioca pearls
• 1tbsp Ground nuts ( slightly crushed)
• 2-3 Green chillies( finely chopped)
• 1tsp Mustard
• 1/2tsp Jeera/cumin
• 1 spring Curry leaves
• 1tsp Sugar (optional)
• 2tbsp Oil
• 2tbsp Fresh grated coconut
• 1tsp Lemon juice

Cooking Directions

1. Wash sabudana 2 or 3 times thoroughly and soak sabudana in water for 2 hours and then drain and add just enough water to immerse sabudana,do not add too much water and soak for 2 hours.
2. Once soaked properly, sabudana absorbs water and plump
3. Heat oil or ghee in a nonstick kadai/pan,add mustard and cumin seeds.Let mustard and cumin sizzle in the heated ghee,then add curry leaves and chopped green chillies and saute for a couple of seconds.
4. Now add crushed groundnuts and again saute for a minute.
5. Add sabudana,sugar (if adding) and salt to taste.Mix it well and cook covered for sometime and keep mixing to keep sago from sticking to the bottom.
6. Khichdi is done when the sabudana no more tastes raw and looks transparent.You can sprinkle little water if its stick to the bottom. Once done add a tsp of lemon juice and garnish with grated coconut and coriander leaves.
7. Serve hot with yogurt.

Tip:The key to a good khichdi is to keep tossing every 2-3 minutes or until the sabudana is completely cooked.

Variations:

• You can add boiled or diced potatoes along with crushed peanuts if you like.Just follow the simple method: when the mustard and cumin seeds sizzle in the heated ghee; add peeled and diced potato pieces and chilies.
• When potatoes turn tender, add sabudana and stir. Else if using boiled potatoes, saute them quickly in the ghee before adding the sabudana to it.