EGGLESS RAGI CAKE RECIPE

Breakfasts cake with a glass of hot milk makes winter mornings special. Gluten free cakes have a richer taste and pureed fruits when added to the batter makes it more yummier.

Made a egg less one with loads of ginger and organic honey.  They tasted great and definitely a welcome for a healthier morning!!

What you need: (Recipe source - Healthy Living with Sangeetha Khanna)
Ragi flour - ¾ cup
Ginger root - 1/4 cup, grated
Raw brown sugar - 1 tbsp
Honey - 4 tbsp
Butter - 2 tbsp
Banana - 1/2 cup, pureed
Oil - 1/8 cup
Baking powder - ½ tsp
Baking soda - 1/4 tsp
Pinch of clove powder, nutmeg powder (optional)

How to make:
Soak the ginger in brown sugar and honey mixture for an hour. In a bowl add banana, melted butter, oil and whisk it. Add the soaked ginger and mix it lightly.

Mix the dry ingredients and whisk to make a batter. Pour into a greased loaf tin. 

Bake at 180 C for 40 minutes or till a skewer comes out clean.  Cut slices and serve with drizzle of honey and a glass of milk.

BLACK RICE UTHAPPAM | KAVUNI RICE ITHAPPAM

Black rice (Kavuni rice) a very healthier grain high in fiber and antioxidants. High fiber helps in fighting diabetes n cardiac ailments.

Fresh n aromatic mint from my garden went into making this flavorful chutney.

What you need:
Kavuni Rice - 2 cups
Brown Rice - 1/2 cup
Varagu Rice - 1/2 cup
Black Uradh Dhal - 3/4 cup
Methi seeds - 1/4 tsp
Carrot - 1, grated
Onion - 1, finely chopped 
Green chilies - 2, finely chopped
Ginger - 1/4 tsp, finely chopped
Coriander leaves - 1 tbsp, finely chopped
Salt as reqd

How to make:
Wash and soak rice and dhal separately for 5 hrs. Grind urad dhal to smooth paste and then rice n methi seeds and mix the batter add salt and let it ferment for 4 hrs.

Pour batter on tawa sprinkle the veg mixture on top once you see its half done flip the dosa and cook till done and serve with chutney n podi.

What you need for Mint Chutney: 
Mint leaves - 1 cup, fresh from garden
Green chilli - 3 nos
Grated Coconut - 1/4 cup 
Tamarind - 1/4 tsp
Salt as reqd
Oil - 1/2 tsp 
Mustard - 1/4 tsp

How to make:
Heat 1/4 tsp oil in a pan add green chilli, coconut and saute for a min switch off the flame add mint leaves. 

Grind the above with salt n tamarind paste until smooth add 1 tbsp water or more if reqd.

Heat 1/4 tsp oil add mustard seeds once it splutters pour on chutney.

THINAI ARISI PARUPPU SADHAM with VAZHAITHANDU THOGAYAL

Thinai Arisi Paruppu Sadham a healthy and complete one pot meal paired up with some spicy plantain stem thogayal and glass of buttermilk.

What you need:
Thinai Arisi - 1 cup
Thoor Dhal - 1/2 cup
Onion - 1 no
Tomato - 1 no
Mixed Veggies - 1 cup
Green chilli - 2 nos
Sambar powder   1 tbsp
Turmeric powder gen pinch
Asafoetida gen pinch
Mustard  seeds - 1/2 tsp
Salt as reqd
Oil - 1 tsp
Curry leaves n Fresh coriander

How to make:
Wash rice n dhal, heat oil in a pressure pan add mustard seeds, curry leaves, onion, green chillies saute well then add tomatoes, veggies, turmeric powder, sambar powder, asafoetida, salt and add rice and dhal mix well add enough water.

Cook for 3 whistles once pressure down remove add chopped coriander mix well and serve hot with Vazhaithandu thogayal!!
    
What you need: (From Chitra's Foodbook)
Plantain stem / Vazhaithandu - 1 no, finely chopped
Red chilly - 4 nos
Tamarind - 1/4 tsp
Urad dhal - 1 tsp
Hing gen pinch
Salt as reqd
Oil - 1/4 tsp

How to make:
Heat oil and roast the urad dhal , red chillies, hing and set aside. In the same pan add banana stem and cook until tender. 

Grind dhal and chillies to fine powder add cooked banana stem, tamarind paste. water and grind to smooth paste.

QUICK LUNCH

Love to make bit elaborate but simple lunch on Saturdays. Coz my SH loves his weekend lunches since its off for him. He takes his own sweet time and relishes each and every dish. Here's a simple and healthy menu for a yummy meal..

Menu :

Tawa Pulao, Kadi, Red Cabbage Salad, Kadai Veggies n Phulka, Apple Lassi, Tikki n Sukhe Channa.

Shakarkandi Tikki :

Sweet potatoes - 1 cup

Corn Kernels - 1/2 cup

1 tbsp - Besan / Gram Flour
½ tsp - Ginger, chopped 

1/2 tsp - Cumin seeds
1 - Green chillies

2 tbsp - Fresh coriander, finely chopped

Salt as reqd

Cook until al dente sweet potatoes n corn kernels. Cool it mash well add other ingredients roll them and pan fry it.

Sukhe Channa:

Boil 1 cup kala channa and rest aside, in a pan heat 1/2 tsp oil add cumin seeds, finely chopped 1/2 tsp green chillies, 2 tsp fresh coriander and salt. Add kala channa to the pan saute well and its done.

Enjoy Your Weekend!!

BAJRA DHOKLI NU SHAAK

A Gujarati delicacy at its guilt free. Bajra dhokli a fiber rich one pot meal with my version of cooking.

What you need for Bajra Dhokli:
1/2 cup - Bajra Flour 
1/2 cup - Wheat flour
Salt as reqd

How to make:
Mix the ingredients in a bowl roll them and cut into desired shapes.

What you need for Shaak:

2 cups - Mixed veggies
1/4 cup - Tomato paste
1/4 cup - Tomatoes, chopped
1/2 tsp - Red chilli powder
1/2 tsp - Cumin seeds n Carom seeds
1 tsp - Green chillies, chopped
1/2 tsp - Ginger,chopped
Gen pinch turmeric powder 
1/2 tsp - Lemon juice
Salt as reqd
1 tbsp - Oil

How to make:
Heat the oil in a pan add cumin and carom seeds once it crackles add ginger, green chillies, veggies, tomatoes, salt and saute well.

Add tomato puree, turmeric powder, red chilli powder and saute well. Add 2 cups water and cook in medium heat for 5 mins.

Add the bajra dhoklis and continue to cook for another 5 mins or dhoklis float on top add more warm water if reqd and switch it off. Add lemon juice and serve hot!!

PUMKING GINGER SOUP

A very light but a perfect winter special. Loads of fresh ginger added to the soup to make it throat soothing. 

What you need:
2 cups - Pumpkin, chopped
1 no - Onion, chopped
3 tbsp - Ginger, peeled and finely minced
1 pod - Garlic, chopped
1 cup - Veg stock (homemade)
1 tbsp - Fresh coriander, chopped
Salt as reqd
1 tsp - Olive oil
Gen pinch of Red chilli flakes

How to make:
Heat oil in a pan add onion, garlic, ginger n saute well. Add pumpkin, salt, veg stock and cook until it turns tender.

Puree them once they become cold and transfer to the pan heat again add chilli flakes cook for 2 mins and switch it off. Add chopped coriander and serve hot with some lite crackers.

Sukhi Subzi

Sukhi subzis with seasonal veggies and some hot phulkas, salad, a glass of refreshing chaas makes a complete meal for me.

What you need:
2 cups - Mixed vegetables (Cauliflower, potato, bell peppers, carrot, green peas, green beans - parboiled)
1 no - Onion, finely sliced
1/2 tsp - Cumin seeds
1/2 tsp - Red chilli powder
1/2 tsp - Red chilli flakes
1 tsp - Coriander powder
1/2 tsp - Dry Kasoori Methi 
1 tsp - Olive oil
Pinch of turmeric powder
Pinch of garam masala 
Salt as reqd
2 tbsp - Fresh coriander

How to make:
Heat oil in a pan add cumin seeds once spluttered add onions saute well add veggies, red chilli powder, coriander powder, turmeric powder, salt saute well and add 1/4 cup water and cook until they become dry.

Add kasoori methi, garam masala powder mix well saute for 30 sec and switch off the stove. Add fresh coriander mix well and serve hot with phulkas.

VARAGU RICE VEGETABLE SEVAI / KODO MILLET (ORGANIC)

Love trying all types of millet sevais that are stacked up in a organic store near my house. Adding loads of veggies makes it a comfort and healthy meal for anytime of the day.

What you need:
1/2 pkt - Instant Varagu Sevai
1 cup - Any Vegetables (par boiled)
1 no - Onion
1 no - Tomato
1 tsp - Ginger n garlic (finely chopped)
1 no - Green chilli
1/2 tsp - Red chilli powder
Pinch of garam masala
1/2 tsp - Mustard seeds
2 tbsp - Coriander leaves
1 tbsp - Mint leaves
1 tsp - Oil
Salt as reqd

How to make:
Cook sevai as per intsructions and spread it on a plate and allow to cool.

Heat oil in a pan add mustard seeds once it splutters add onion, green chillies and g n g saute well add tomatoes cook till they soften. Add veggies, salt, red chilli powder and a cup of water and cook it covered until its done.

Add grama masala, chopped coriander and mint leaves mix well add cooled down sevai mix it slowly add a dash of lime juice and serve with raitha.

MOONG SPROUTS KI KADHI

Winter calls for soothing warm side dishes for dinner and this is one such quick and comfort one with sprouts added to it makes it healthier too.

What you need:

1 cup - Yogurt

2 tbsp - Besan / Chickpea flour

1/2 cup - Sprouts

1/2 no - Onion, chopped

1 tsp - Red chilli powder

1 tsp - Oil

Gen pinch - Turmeric powder

Salt as reqd

How to make:

Mix besan, yogurt, salt, turmeric powder to this add one cup water and mix well.

Heat a kadai add the mixture and cook in low heat for approx 8 - 10 mins stirring in between.

In another pan heat oil saute onion and sprouts add chilli powder, lil bit salt  and add this to the kadhi.

Serve hot with phulkas!!

MILLET DAL KHICHDI

This is otherwise called comfort food. Love adding veggies to it to make a complete meal. It provides fibre, protein and carbohydrates and its a great meal for anytime of the day.
What you need:
1/2 cup - Varagu Rice
2 tbsp - Toor dal 
2 tbsp - Masoor dal
2 tbsp - Moong dal 
1/2 cup - Mixed veggies (Carrot, Beans, Green Peas)
1 no - Onion, Tomato, Green chilli
1/2 tsp - Ginger 
1 tsp - Cumin seeds, 1 pod - Cardamom, 1 no - clove, 1/2 inch - Ccinnamon stick
1/2 tsp - Turmeric powder
1/2 tsp - Lemon juice 
2 tbsp - Coriander leaves
1 tsp - Desi ghee n Oil
Salt as reqd

How to make:
Wash and soak the dals and rice together. Heat ghee n oil in a pressure cooker add cumin seeds, cardamom, clove, cinnamon stick and fry. Add green chilli, onions fry well add ginger, tomatoes and cook till they soften.

Add veggies saute well add turmeric powder and drained dals and rice mix well add water, salt and cook for 5 - 7 hisses.

Remove from heat add chopped coriander and serve hot with sprouts and carrot raitha and masala papad.

GOBI MAKHANI - OVEN ROASTED METHOD

Fascinating creamy makhani gravy for a Saturday dinner with some hot phulkas and veg salad.

A quick oven roasted method gives nice charred tastes to the marinated gobi florets.

 What you need for the gobi marinade: Recipe Source (Ecurry)
1/2 cup - Hung Curd
1 tsp - Ginger n garlic paste
1/2 tsp - Garam masala
1/2  tbsp - Kasturi methi
Salt as reqd

How to make:
Mix all the ingredients well and marinade with cauliflower florets for 30 mins

In the oven place the florets in tray and drizzle oil. Bake at 180 C for about 20-30 minutes or until the florets are roasted well.

What you need for Makhani Masala:
2 cups - Tomato puree
2 nos - Green chillies
1 tsp - Ginger n garlic paste
1 stick - Cinnamon, 1 no - Cardamom
1 tsp - Fenugreek seeds
1 tsp - Kasturi methi 
1 tsp - Red chilli powder 
1 tsp - Low cal Butter
1 tsp - Olive oil
1/2 cup - Milk
2 tbsp - Cashew nut paste 

Salt as reqd

How to make:
Heat butter and oil add cinnamon, cardamoms and fenugreek seeds. Add ginger n garlic paste, slit green chillies, salt, red chilli powder, tomato paste and kasturi methi.

Cook in medium fire until the oil seperates. Add cashew paste, milk and cook for another 2 mins, add the roasted florets cook for 2 more mins and switch off the heat.

Serve with any Indian Bread / Pulao / Mixed rice.

CHETTINAD MASALA KUZHAMBU

Chettinad masala kuzhambu a spicy side dish which pairs well with breakfasts and rice.Any veggies of your choice can be added. 

This went well with steamed rice and beans paruppu usili for lunch.

What you need: Recipe Source - Priya jee's blog
1/2 cup - Raw Banana
2 nos - Brinjal
10 nos - Small onions /Shallots
5 nos - Garlic cloves
1 no - Bay leaf
1/2 inch - Cinnamon stick
1/2 tsp - Fennel seeds
1 tsp - Red Chilly powder
Oil - 1 tbsp
Salt as reqd
Coriander leaves
1 sprig - Curry leaves

To be gound to smooth paste:
1/4 cup - Coconut
1 tsp - Fennel seeds
3 nos - Dry red chillies
1 tbsp - Coriander seeds
1 no - Onion (sauted)
1 no - Tomato (sauted)

How to make:
Heat oil in a kadai, add bay leaf, fennel seeds, cinnamon stick and fry add curry leaves, shallots, garlic and saute well. Add veggies mix well add cup of water, salt and cook for 4 - 5 mins.

Add the paste to the veggies, red chilly powder and cook till gravy thickens in medium heat add water if reqd.

Switch off the stove add coriander leaves and serve hot!!

WHOLE WHEAT CHOCOLATE BURFI

This is one such easy to prepare Diwali sweet. For those who do not prefer adding APF / Maida to thr sweets can def try this whole wheat chocolate burfis.

They turned gooey, softy and more so chocolateyyy.. Chocolate lovers should def try this.

What you need:
Condensed Milk - 200 gms
Butter - 30 gms
Chocolate - 30 gms, chopped
Cocoa Powder - 1/4 cup
Whole Wheat Flour - 1/4 cup
Lightly roasted nuts n dry fruits - 1/2 cup
For greasing the tray - Ghee

How to make:
Lightly dry roast the flour until it turns slightly brown in color and dry roast the nuts n dry fruits and keep it aside.

Melt butter in a heavy pan add in condensed milk, cocoa powder, nuts n dry fruits and mix well in low flame until it leaves the pan. 

Add chopped chocolate and stir it well for a min and spread immediately on the greased tray. 

Sprinkle more nuts and dry fruits cool it for an hour slice into pieces and enjoy!!

NADA PAKODA / OLA PAKODA

Another Easy and quick Diwali snack Nada Pakoda / Ola Pakoda. Made it spicy with adding garlic powder.

What you need: Recipe Soruce - Spicy Treats
Rice Flour - 1.5 cups
Gram flour - 3/4 cup 
Butter - 2 tbsp
Red Chilli powder - 1 tsp
Garlic powder - 3/4 tsp
Cumin Powder - 1/4 tsp
Hing gen pinch
Sesame Seeds - 1/2 tbsp (skipped)
Salt as reqd
Oil 

How to make:
Sift rice flour and gram flour and add melted butter to it.

Except oil add all other ingredients to the above mixture mix well add water as reqd and make into soft dough and divide into equal portions.

Heat oil for frying  and squeeze using the achu once done remove from oil and drain on tissue once cooled store in air tight container and enjoy with cup of chai.

TUTTI FRUTTI MAIDA BURFI

Another quick Diwali sweet which can be made in a jiffy. Made this one for my niece so added tutti frutti to it instead of nuts.

Without any second thot made this sweet immediately once Priya jee posted it.

What you need:
1/2 cup - All purpose flour / Maida
1 cup - Sugar
1/4 cup - Ghee
3 tbsp - Water
Few saffron strands
Tutti Frutti / Nuts 

How to make:
In a pan heat half of the ghee and fry maida until nice aroma comes and set aside.

In another pan make one string sugar syrup with water to tis add saffron strands.

Add sugar syrup to the roasted maida mixture add remaining ghee, mix well no lumps should be there add tutti frutti and cook till the mixture gets off from the vessel.

Pour in a greased plate level it and sprinkle some more tutti frutti on top cool it and and slice it.

MANGO CUSTARD POWDER HALWA

Mango Custard Powder Halwa a super quick and easy to make sweet. Try it for this Diwali. 

Could not wait to try this halwa once i saw it on Priya Jee's blog.

What you need:
1/2 cup - Mango flavoured custard powder
1 + 1/2 cup - Sugar
2 tbsp - Desi ghee
10 nos each - Cashews and Badam (chopped)
2 cups - Water

 How to make:
Take the custard powder,sugar and water, mix well without any lumps.

Transfer this mixture to a heavy bottomed pan, cook in low heat until mixture thickens.

Add the chopped nuts, ghee and cook till halwa gets off from the vessel, transfer to greased plate and sprinkle more nuts on top and cut into desired shapes once it cools down and enjoy!!  

OMAM POONDU MILAGU KUZHAMBU

Omam / Ajwain has n number of health benefits and this is one such kuzhambu my grand mom prepares weekly once during my childhood days.

It helps indigestion disorders mainly. Sending this recipe to Tamizhar Samayal Tuesday.

What you need:
Manathakkali Vathal - 1tsp
Tomato Paste - 1/4 cup
Pearl onions - 4 nos
Garlic - 4 nos
Toor dhal - 1/2 tsp
Red chilli - 1 no
Tamarind paste - 1 /2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 1 sprig
Gingelly Oil - 1 tbsp
Salt as reqd
Asafoetioda as reqd
Turmeric powder - pinch

To be dry roasted and ground to smooth powder:
Omam - 1 tsp
Black Peppercorns - 1 tsp
Urad Dhal - 1 tsp
Toor Dhal - 1 tsp
Channa Dhal - 2 tsp
Coriander seeds - 1 tsp
Cumin Seeds - 1 tsp


How to make:
Heat oil in a kadai add mustard seeds once it cracks add toor dhal, red chilli saute well add manathakkali vathal curry leaves saute well and add pearl onions, garlic add salt, turmeric powder mix well.

Now add 1 cup water, tomato paste, tamarind paste mix well and let this boil for 5 mins or until raw smell goes.

Add the ground powder mix well and cook for another 4 - 5 min or until the kuzhambu thickens.

Serve with hot rice or any breakfast dishes.

RAGI SAMBAR IDLI

Love towards whole grain has made me try different combination of idlies and this simple ragi and brown rice idli is one such.. Bored of idlies with chutney so made hotel style sambar and turned into mini sambar idlies..

What you need:
Brown Rice - 2 cups
Whole Ragi - 1 cup
Urad Dhal - 1 cup
Methi seeds - 1/4 tsp
Salt as reqd

How to make:
Grind bown rice, ragi and urad dhal seperately and add salt mix well and let it ferment.

Pour into mini idlie moulds and rest aside.

What you need for sambar:
Any / Mixed vegetable - 1 cup
Toor dhal - 1/2 cup
Onion - 1 no
Tomato - 1 no
Green Chilli - 2 nos
Tamarind paste - 1 tsp
Turmeric powder as reqd
Sambar powder - 2 tsp
Asafoetida gen pinch
Salt as reqd
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp

To dry roast and grind to smooth paste with water:
Red chillies - 4 nos
Coriander seeds - 2 tsp
Channa dal - 1 tsp
Coconut - 2 small pieces
Cumin seeds - 1/2 tsp
Black Pepper - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Coriander leaves - 1 sprig

How to make:
In a pressure pan cook toor dhal with turmeric powder, tomatoes, green chillies for 5 hisses and mash them well once they cool down.

In a pan heat oil add mustard seeds once it cracks add curry leaves onion saute well add veggies, salt, asafoetida and cook in a cup water for 4 mins.

Add tamarind paste, sambar podi and cook for another 5 mins. Now add the paste more water and cook for 2 mins add dhal mixture add more water if reqd let it boil for 2 mins add chopped coriander and switch off the flame.

In a small plate place the ildies add enough sambar so they are well soaked add finely chopped onions and coriander and serve hot!!

SOYA MANCHURIAN - DRY VERSION

Soya Manchurian an exotic side dish which pairs well with any variety rice or indian breads. Recipe from here inspired me to prepare this yummy dish for Saturday's dinner with phulkas, green salad and litchi juice..

What you need:
Soya chunks - 1 cup, boiled in salted water and drained
Cornflour - 2 tbsp
Green chilli paste - 1 tsp
Onions - 1 cup, chopped 
Ginger - 1 tsp, grated
Garlic - 1 tsp, finely chopped
Green chilli sauce - 1 tbsp
Tomato ketchup - 2 tbsp
Dark soy sauce - 1 tsp
Spring onion greens 
Salt as reqd
Oil - 3 tbsp + 1 tsp

How to make:
In a bowl add soya chunks, cornflour, 1/2 tsp ginger, 1/2 tsp garlic, green chilli paste mix well and let it marinate for 10 mins.

In a shallow pan add 3 tbsp oil and add the marianted soya chunks and cook till they turn crispier.

In the same pan add 1 tsp oil sauté onions, balance ginger and garlic, soy sauce, green chilli sauce, tomato ketchup mix well and add 2 tbsp water and bring to boil.

Add soya chunks, salt and mix well. Garnish with spring onion greens and serve hot!!

CHETTINADU MOCHAI KUZHAMBU

This chettinad style mochai kuzhambu is a must try recipe it tastes great with hot rice and any breakfasts. So its a all in one kuzhambu serves for the whole day.

What you need:

Mochai Kottai - 1 cup (boiled)

Shallots / Chinna Vengayam - 10 nos

Garlic - 6 pods

Onion - 1 no

Tomato - 1 no

Tamarind paste - 1 tsp

Kuzhambu powder - 3 tsp

Asafoetida 

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Red Chillies - 1 nos

Curry leaves 

Gingelley Oil - 2 tbsp

Salt as reqd

To roast and ground to fine paste:

Fennel seeds - 1/2 tsp

Cumin seeds - 1 tsp

Pepper corns - 1 tsp

Coriander seeds - 1 tbsp

Garlic - 2 pods

Dry Red Chillies - 3 nos

How to make:

Heat oil in a kadai, add mustard seeds let it splutter add curry leaves, red chilli, fenugreek seeds saute well then add onion, garlic and shallots saute well. 

Add tomatoes mix well and cook till it softens add 2 cups water, tamarind paste, salt and let this boil for 4 mins.

Now add the ground paste, asafoetida, kuzhambu powder and boiled mochai kottai and let this boil for approx 10 mins or until the gravy thickens. 

BANANA FLOWER CHOPS

I adore banana flower and some one cleans it for me nothing like it that brings smile in me. The road side vegetable vendor had one pkt full of cleaned banana flower for one of his customer who did not turn up to pick it so me went lucky. 

Love making paruppu usuli with this veggie instead made chops with banana blossom for a evening snack it came out so well and tasted great. 

What you need:
Banana flower - 2 cups(Cleaned, chopped n boiled with salt n ground to paste)
Roasted gram - 1 cup or more
Ginger - 1 tsp (grated)
Green chilli paste - 2 tsp 
Cumin powder - 1/4 tsp
Fennel powder - 1/4 tsp
Salt as reqd
Oil to fry

How to make:
In a bowl add banana blossom paste, ginger, green chilli paste, cumin n fennel powder add salt mix well. 

Add roasted gram powder as reqd mix them well so that you are able to hold it. 

Deep fry and serve hot with some spicy onion tomtato chutney.