Cracked Wheat Salad Recipe / Wheat Rava Salad / Healthy Salad Recipes

 

Cracked Wheat Salad

Dressing

Lemon juice - 4 tbsp

Salt and pepper powder to taste

Olive oil - 3 tbsp

Balsamic vinegar - 1 tsp

Grated garlic - 1

( Mix everything in a bowl and keep aside)

Other ingredients

Cooked crack wheat - 2 cups

Cooked Kidney beans and Chickpeas - together 1 cup

Chopped vegetables as needed

( I used boiled cubed potato, chopped coloured bell peppers, carrot, spring onions, cucumber, raw mango, tomato)

Chopped parsley or Coriander leaves - a handful

Method

Take a bowl add all the above mentioned ingredients, pour the dressing on top and gently toss till well combined.

Garnish with chopped parsley and enjoy immediately or serve them cold!

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Chia Pudding Recipe / 3 Ingredients Chia Pudding - Easy Breakfast Recipes

 

Chia Pudding

Ingredients

Chia seeds - 4 tbsp

Any kind of milk - 1 cup

( Almond , Cashew, Coconut milk or any milk of your choice)

Honey - to taste

Fruits , coconut flakes and nuts as needed

Cinnamon powder - a pinch ( optional)

Chia Pudding

Method

Take chia seeds, milk , cinnamon powder is a jar cover it with a lid and shake well until you see no clumping.

Keep it overnight or for 3 hours in refrigerator, next day add more milk if needed , pudding should be thick not liquidy.

Top it with your favorite toppings drizzle honey mix and enjoy.

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Korean Broccoli Banchan Recipe / Sesame Broccoli Recipe / Korean Bapsang Recipe / Korean Style Steamed Broccoli Salad Recipe - Korean Recipes

Korean Broccoli Banchan

Ingredients

Blanched broccoli florets - 3 to 4 cups

Salt as needed

Sesame oil - 2 tbsp

Minced garlic - 4

Sesame seeds for garnish

Soy sauce or Gochugaru flakes - as needed

Method

Take all the ingredients into a bowl and gently toss till well combined. Taste and adjust according to your taste

Garnish with sesame seeds and enjoy!

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Banana Oatmeal Recipe / Brown Sugar And Banana Oatmeal Recipe - Easy Breakfast Recipe

Banana Oatmeal

Ingredients

Quick oats - 1/2 cup

Milk - 2 & 1/2 cups

Brown sugar - 2 tbsp

( add more or less according to your taste)

Cinnamon powder - 1/4 tsp

Ripe banana - 1 

( cut into semi thick slices)

Butter - 1 tsp

Method

Heat butter in a pan add the banana slices and toss, add the brown sugar and cook for 1 or 2 minutes till caramelized, remove to a plate.

In the same pan add the milk and oats cook till oats are cooked.

Switch off the stove and add the cinnamon powder mix well.

Transfer the oatmeal to a bowl and top it up with the caramelized banana and enjoy hot!

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Congress Kadlebeeja Recipe / Spiced Peanuts Recipe / Congress Kadlekai Recipe / Congress Peanuts Recipe / Kadlekai Beeja Recipe

 

Congress Kadlebeeja

Ingredients

Skinless roasted peanuts - 1 & 1/2 cups

Red chilly powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Hing - 1/4 tsp

Pepper powder - 1 tsp

Sugar - 1/8 tsp ( optional)

Curry leaves - a spring

Coconut oil - 3 tsp

Method

Heat oil in a pan lower the flame and add the spice powders and curry leaves, sauté till curry leaves are crisp, do not burn the masala.

Add the peanuts and sugar mix well till combined and switch off the stove.

Cool and store it in a air tight container and enjoy!

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Green Masala Fish Biryani / Hari Fish Biryani Recipe / Fish Biriyani With Green Masala / Green Fish Biriyani / Fish Biriyani Recipe

 

Green Masala Fish Biriyani

Ingredients for marinating the fish

Boneless fish pieces - 8

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Salt to taste

Ginger and Garlic paste - 1/2 tsp

( Mix all the masala ingredients together, apply to both sides of the fish pieces and leave them to marinate for 10 minutes. Pour some oil in a pan and fry the fish till light brown on all sides. Save the fried oil and use it while preparing the biriyani.)

Ingredients for the rice

Basmati rice - 2 cups

Salt to taste

Shajeera - 1 tsp

Cardamom - 2

Cloves - 2

Cinnamon - a small piece

Mint leaves few

Water as needed to boil the rice

( Boil water add the spices, salt and mint leaves. add the washed rice and cook till they are 3/4 th cooked. drain out the water and keep the rice aside)

Tempering ingredients

Ghee - 1 tbsp

Oil - 2 tbsp

Cardamom - 1 small piece

Cardamom - 1

Cloves - 2

Bay leaf - 1

Whole black pepper - 1/4 tsp

Sliced onions - a handful

Ingredients ground to a smooth paste

Mint leaves - a handful

Coriander leaves - a handful

Cashew nuts - 5

Green chilies - 6

Ginger and Garlic paste - 1 tsp

Kastoori methi - 1/2 tsp

Tomato - 1 small

Coconut milk - 1/4 cup

Turmeric powder - 1/4 tsp

Salt to taste

(Grind above ingredients to a thick smooth paste)

Garnish ingredients

Lemon juice - 1 tbsp

Fried onions - a handful

Mint leaves few

Method

Heat oil and ghee in a same pan where you fried the fish add the tempering ingredients. Add the onions and fry till colour changes.

Add the ground green masala and fry till raw smell as disappeared and oil has separated the masala.

Add some water and arrange the fish pieces and spread the cooked rice evenly. Cover it with a tight lid and in low flame cook till the rice is cooked completely ( keep in DUM for above 15 minutes)

Switch off the flame and add the lemon juice, fried onions, mint leaves, gently mix and serve hot with raita.

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Cucumber idli Recipe / Taushe Idli Recipe / Kadamb Recipe / Instant Cucumber Idli / Southekayi Kadubu Recipe / Southekayi idli Recipe - Idli Recipes

 

Cucumber Idli

Ingredients

Slightly roasted Idli rava - 1 & 1/2 cups

( roasting is optional)

Water - 1 & 1/4 cup

( add more or less to get the right consistency)

Grated cucumber - 1 cup

Grated coconut - 1/4 cup (heaped)

Salt to taste

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Chopped coriander leaves - 1 tbsp

ENO fruit salt - 1/4 tsp

Tempering

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 1/4 tsp

Hing - a pinch

Method

Mix all the above ingredients together in a bowl except the ENO fruit salt.

Add the tempering too and mix, add water if needed. Cover and rest the batter for 1 hour, if the batter is too thick then add little water to get a thick dropping consistency batter.

Do not add more water and no fermentation needed for this idli.

Just before making Idli add the ENO salt mix well, immediately pour a ladle of the batter into the greased Idli mould and steam till cooked.

Enjoy with any chutney you like.

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Mutton Methi Curry Recipe / Methi Mutton Curry Recipe / Menthi Koora Mutton Recipe / Methi Gosht Recipe / Mutton Curry with Fenugreek Leaves Recipe

Methi Mutton Curry

Ingredients to be pressure cooked

Mutton cubes -2 pounds 

Chilly powder -1tsp 

(add more if you want it spicy) 

Coriander powder - 1/2tsp 

Turmeric powder-1tsp 

Salt to taste 

Garam masala-1tsp 

Bay leaf - 1

Water as needed

( Pressure cook above ingredients till mutton is soft )

Tempering

Cinnamon - 1 medium size stick

Cloves -2 

Cardamom -2

Other Ingredients

Onion chopped -3 

Tomato chopped -2 

Green chilly -3 crushed

Ginger, Garlic & fennel seeds paste -2tsp 

Fresh methi leaves chopped -1 bunch 

Curd - 1 tbsp

Coriander leaves for garnish 

Oil -3tsp 

(mutton will leave oil too ) 

Method 

Heat oil in a pan temper with above ingredients. Add the onions fry till brown in colour , then add the tomato , crushed green chilies, ginger, garlic , fennel seeds paste and sauté till raw smell has disappeared. 

Now add the curd and methi leaves sauté till oil separates the masala.

Add the cooked mutton along with the water and cook till mixture is thick.

Switch off the stove garnish with coriander leaves and enjoy with Roti or rice.

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Notes:

Do not add more water as this is a dry curry.

For extra flavor you can add crushed kastoori methi at the end

Arachuvitta Vatha Kuzhambu Recipe / Arachivitta Vathal Kulambu Recipe / Vatha Kulambhu Recipe / Vathal Kuzhambu Recipe

 

Arachuvitta Vatha Kuzhambu

Ingredients for grinding

Channa dal - 1 tsp

Coriander seeds - 1 tsp

Black pepper - 1/2 tsp

Jeera - 1/2 tsp

Methi seeds - 1/8 tsp

Red chilies -3

Hing - 1/2 tsp

Oil few drops

( Fry above ingredients in oil till colour changes. Cool and powder the ingredients to a semi smooth powder)

Tempering

Sesame oil - 2 tbsp

Mustard - 1 tsp

Methi seeds - 1/8 tsp

Other ingredients

Chopped onion - a handful

Chopped garlic - 4

Curry leaves few

Tamarind  - a small gooseberry size

(soak it in warm water and extract the juice)

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Salt to taste

Fried vathal of your choice - 1/4 cup

Jaggery - 1/2 tsp

Method

Heeat oil ina pan and temper with above ingredients.

Add onion, curry leaves and garlic fry till light brown. Add the dry masala powders , salt and saute for a minute. Pour the tamarind juice and water as needed add the ground powder mix and in low flame cook till gravy is thick.

Add the fried vathal and jaggery cook for a minute and switch off the stove.

Garnish with curry leaves mix with hot rice and enjoy!

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Inji Thogayal Recipe / Ginger Thogayal Recipe / Inji Thuvaiyal Recipe / Ginger Thuvaiyal Recipe

 

Inji Thogayal

Ingredients

Sesame oil - 2 tsp

Red chilies - 3

Curry leaves - few

Hing - 1/2 tsp

Chopped ginger - 3 tbsp

Urad dal - - 2 tbsp

Tamarind - a small piece

Salt to taste

Coconut - 1 tsp

Jaggery - 1/4 tsp

Tempering (optional)

Sesame oil - 1 tsp

Vadavam - 1 tsp

( If you don't have vadavam add mustard ,red chilly and urad dal)

Curry leaves - few

Method

Heat oil in a pan add the all the above ingredients except for coconut and jaggery, fry till light brown. Switch off the stove and add jaggery and coconut, mix well and let it cool

Add the fried mixture into a mixi jar and grind to a thick chutney.

Heat oil in a pan and temper, pour the jot tempering into the chutney mix and enjoy with hot rice or with Idli / Dosa.

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Spicy Crab Soup Recipe / Crab Soup Recipe / Nandu Soup Recipe- Soup Recipes

Crab Soup / Nandu Soup

Ingredients ground to a semi smooth paste

Whole black pepper - 2 tsp

Jeera - 1 tsp

Fennel seeds - 1/4 tsp

Coriander powder - 1/2 tsp

Cinnamon - a very tiny piece

Chopped onion - a handful

Curry leaves - 5

Turmeric powder - 1/2 tsp

Salt to taste

Other ingredients

Cleaned small blue crabs - 2

Chopped tomato - 1 small

Chopped coriander and curry leaves for garnish

Sesame oil - 2 tsp

Water as needed

Method

Heat oil in a pan add the ground paste and sauté till raw smell has disappeared and oil has separated the masala. Add the tomato and crabs fry for couple minute.

Pour water as needed and in low flame boil till crabs are cooked.  If using instant pot pressure cook for 10 minutes with vent closed.

Switch off the stove and garnish with chopped curry and coriander leaves and enjoy hot!

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Chilly Tofu Fried Rice Recipe/ Chilly Tofu Rice Recipe / Quick Tofu Chilly Fried Rice - Tofu Recipes

 

Chilly Tofu Fried Rice

Ingredients

Chopped coloured bell peppers - 1/2 cup

Frozen peas - 1/4 cup

Chopped garlic - 4

Chopped spring onions for garnish

Cooked basmati rice - 2 cups

( grains separated)

Salt and pepper to taste

Soy sauce - 1 tbsp

Red chilly sauce - 1 tsp

Green chilly sauce - 1 tsp

Vinegar - 1 tsp

Chilly oil - 3 tsp

Fried tofu cubes - 1 cup

Method

Heat oil in a pan saute garlic, bell peppers and peas till colour changes.

Add the sauces , seasonings , tofu and mix well.

Add the cooked rice and gently toss till combined.

Garnish with spring onions and enjoy hot!

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Avocado And Spinach Soup Recipe / Simple avocado Soup with Spinach - Soup Recipes

 

Avocado Spinach Soup

Ingredients

Vegetable broth / stock - 6 cups

Chopped spinach - 2 cups

Chopped jalapeno - 1 tsp

Avocado chopped - 1 large

Salt and pepper to taste

Chopped garlic - 4

Chopped onion - a handful

Chopped coriander leaves - 1 tbsp

Cumin powder - 1/4 tsp (optional)

Olive oil - 2 tsp

Method

Heat oil in a pan sauté garlic, onion , jalapeno and coriander leaves till colour changes.

Add the spinach and sauté for a minute , pour the broth/ stock add seasonings , cumin powder and boil for 5 minutes.

Switch off the stove and add the chopped avocado, using a hand blender blend the mixture to a smooth liquid.

Enjoy hot!

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Poori Wale Aloo Sabzi Recipe / Aloo Sabzi For Poori Recipe / Quick Aloo Sabji For Puri Recipe / Poori Aloo Sabzi Recipe - No Onion No Garlic Recipe

Poori Wale Aloo

Tempering

Oil - 1 tbsp

Jeera - 1 tsp

Slit green chilies - 3

Hing - 1/2 tsp

Other Ingredients

Boiled aloo - 3 medium size

( mash and make sure the pieces are slightly big)

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Garam masala - 1 tsp

Chaat masala - 1 tsp

Salt to taste

Crushed kasturi methi - 1 tsp

Water as needed

Chopped coriander leaves - 2 tbsp

Method

Heat oil in a pan and temper it with above ingredients. Reduce flame and add chilly powder mix quickly make sure you don't burn them.

Add aloo and mix well, pour needed water and in low flame cook till raw smell has disappeared.

Add the dry masala powders , kastoori methi and salt mix well.

Switch off the stove and garnish with coriander leaves and enjoy with Poori.

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Crispy Tofu Fingers Recipe / Crispy Tofu Recipe / How to Make Crispy Tofu / Quick & Easy Crispy Tofu - Tofu Recipes

 

Crispy Tofu Fingers

Ingredients

Firm Tofu - 6 oz pack/ 450 gms

( remove tofu from the pack drain out the water. Place a plate or wooden cutting board on top of the tofu, place a heavy object to press. Leave it for 20 minutes for the excess water to release. Now cut the tofu block into thick finger size pieces )

Salt and pepper powder to taste

All purpose flour - 1/4 cup

(diluted with little water to a semi thick paste add some salt and pepper, mix well. )

Oil to deep fry

Regular bread crumbs  or Panko bread crumbs- as needed to roll the tofu fingers

Method

Dip each tofu fingers into the all purpose liquid coat it well and roll it out into the bread crumbs.

Deep fry these fingers till crisp and light brown on all sides. Remove on a kitchen paper for extra oil to get absorbed. Sprinkle some salt and pepper on top this step is optional.

Enjoy with any dip you like.

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Burani Raita Recipe / Roasted Garlic Raita / Garlic Raita Recipe / Hyderabadi Burhani Raita Recipe / Boorani Raita Recipe - Raita Recipes

Burani Raita / Garlic Raita

Ingredients

Beaten thick curd - 1 cup

Chopped garlic - 8

( add more or less according to your taste)

Black salt - as needed

Roasted jeera powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Oil to fry the garlic as needed

Method

Heat oil in a pan add the chopped garlic and in low flame fry till crisp and golden brown. Do not over fry and burn them as they will turn bitter.

Switch off the flame and add the dry powders and mix well. Let it cool completely.

Add the fried garlic mixture into the curd mix and enjoy with Biriyani , Pulao or Roti.

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Lemon Mayonnaise Recipe / Lemon Mayo Recipe / Alioli De Limon Recipe / Garlic Mayonnaise With Lemon Recipe / Lemon Aïoli Recipe - Easy Dip Recipes

Lemon Mayonnaise

Ingredients

Mayonnaise - 1/2 cup

Lemon juice - 1 & 1/2 tbsp

Minced or grated garlic - 1 tsp

Salt and Pepper to taste

Chopped parsley (optional) - 1/4 tsp

Finely grated lemon zest - 1/2 tsp

Chilly flakes few for garnish

Method

Mix all the above ingredients together in a bowl, gently mix till combined. Garnish with chilli flakes..

Refrigerate and serve this dip with baked fish, steamed or baked vegetables or anything of your choice.

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Hot and Sour Soup Recipe / Indo Chinese Hot and Sour Soup Recipe - Soup Recipes

 

Hot and Sour Soup

Ingredients

Vegetable stock - 6 cups

Salt and pepper powder to taste

Corn flour diluted in water - 1 & 1/2 tbsp 

Vinegar - 2 tbsp

Chilly sauce - 1 tbsp

Dark soya sauce - 1 tbsp

Sugar - 1 tsp

Vegetables - 2 cups

( I used mushrooms, cabbage, beans, carrot and peas)

Tofu cubes - 1 cup

Beaten egg - 1

Chopped green chilies, ginger and garlic - together 1 tsp ( heaped)

Chopped spring onions - a handful

Method

Pour stock into a pot add the sauces, seasonings, vegetables , tofu, few spring onions, vinegar and boil till vegetables are cooked.

Add the beaten egg into the boiling soup and mix quickly.

Pour the corn flour liquid and mix well till the soup thickens.

Lastly garnish with spring onions and enjoy hot!

Note:

Adjust the ingredients according to your taste buds.

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Beetroot And Broad Beans Poriyal / Beetroot And Surti Papdi Lilva Fry

Beetroot Broad Beans Poriyal

Ingredients
Chopped beetroot - 1 medium size
Surti papdi lilva/baby broad beans - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry and coriander leaves - for garnish
Tempering
Oil - 2 tsp
Mustard, Urad dal - 1 tsp together
Red chilly - 1
Curry leaves - few
Chopped onion - a handful
Method
Steam or pressure cook the beetroot and beans with some water,salt and turmeric powder.I cooked it in Instant pot for 2 minutes.
Heat oil in a pan temper it with above ingredients. Fry till onions are light brown.
Now add the beetroot and beans sauté till all water has evaporated.
Lastly add the grated coconut give a quick mix switch off the stove.
Garnish with coriander leaves and best served as side dish for rice.

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Raw Papaya Thoran Recipe / Kaplanga Thoran Recipe / Omakka Thoran Recipe / Green Papaya Thoran Recipe / Green Papaya Poriyal / Kerala Style Thoran Recipe

Raw Papaya Thoran

Ingredients ground to a coarse paste

Grated coconut - a handful

Small onions - 6

Green chilies - 3

Black pepper - 1/4 tsp

( crush the above ingredients to a coarse mixture)

Tempering

Coconut oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Curry leaves few

Other ingredients

Raw papaya chopped - 2 cups

( peel the skin of the raw papaya and remove the seeds)

Chopped curry and coriander leaves for garnish

Turmeric powder - 1/2 tsp

Salt to taste

Method

Heat oil in a pan and temper it with above ingredients.

Add the raw papaya, turmeric powder and salt sauté for a minute. Sprinkle some water cover and cook the vegetable till cooked.

Now add the ground mixture and sauté for 2 to 3 minutes or till combined and switch off the stove.

Garnish with curry and coriander leaves and serve as a side dish for rice.

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Milk Powder Rasgulla Recipe / Sponge Rasgulla Using MIlk Powder / Rosgolla Recipe Using Milk Powder / Bengali Rasagulla Using Milk Powder

 

Milk Powder Rasgulla

Ingredients for the rasagulla

Cow's whole milk powder - 1 cup

( Do not use non dairy milk powder, rasgullas will turn rubbery)

Water - 3 & 1/2 cups

All purpose flour / Maida - 1/2 tsp

Sooji - 1/2 tsp

Sugart - 1 tsp

Vinegar - 2 tbsp

( mix vinegar with 2 tbsp of water)

Ingredients for the syrup

Sugar - 1 cup

Water 3 & 1/2 cups

Cardamom - 3

Method

Pour water in a wide vessel add the milk powder and mix , bring the milk to a boil stirring frequently.

Slowly add the vinegar you can see the cheese has separated from the whey water.

Now drain the whey water using a cheese cloth or muslin cloth. Wash the cheese/paneer in running water 2 or 3 times to remove the vinegar smell.

Put it on a muslin cloth and squeeze out to remove excess whey.

Crumble the paneer and knead it using your palm still soft.

Now add the flour ,sugar , sooji and using palm gently knead to for a soft dough.

Roll out the mixture into small balls,do not roll it out big as this will double in size while cooking.

Dissolve sugar in water add the cardamom & give a rolling boil. Now slowly add the paneer balls.

Cover the vessel with a lid & in high flame cook for 10 minutes , stirring in between is not needed.

Reduce flame and boil for another 15 minutes, switch off the flame.

Garnish with saffron string and serve it cold or warm.

Note:

a) For extra flavor you can add rose essence.

b) Do not use non dairy milk powder for this recipe they will turn rubbery.

c) Kneading the paneer till soft is the key for best result.

For Rasagulla using milk click HERE 

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Oats Chilla Recipe / Spiced Savory Oats Pancakes / Easy Oats Recipes

Oats Chilla

Ingredients

Rolled Oats - 1 cup

(Dry roast for few minutes, cool and powder the oats)

Besan - 2 tbsp

Sooji - 1 tbsp

Salt to taste

Red chilly powder - 1/4 tsp

Chopped vegetables - 1/2 cup

(Use vegetables of your choice)

Chopped onion - a handful

Chopped green chilies- 2

Moringa leaves - a handful (optional)

or add chopped Coriander leaves - 1 tbsp

Chopped or grated ginger - 1/2 tsp

Jeera / Cumin seeds - 1 tsp

Curd - 3 tsp

Water as needed to make a batter

Oil as needed to cook the chilla

Method

Take a bowl and add all the ingredients, pour water and make a semi thick batter. 

Cover and rest for 15 minutes, if needed add some more water to get the right consistency. Make sure the batter is not too runny or too thick.

Heat a tawa and spread a ladle of the batter like a semi thick pancakes. Make a small hope in the middle (optional) and pour oil around and in the middle of the chillas.

Cook both sides till cooked, enjoy with any chutney of your choice.

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