2 Cups – Poha/Thick Flatten Rice/Aval
1 Cup – Moong Sprouts
1 Medium – Onion
1/2 tbsp – Oil
1/2 tsp – Mustard Seeds
1/2 tsp – Cumin Seeds
5 to 7 – Curry Leaves
2 – Broken Dry Red Chili
1 tbsp – Peanuts
1 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
To Taste – Salt
1/2 tsp – Sugar
1 tsp – Lemon Juice
1 tbsp – Chopped Coriander Leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Sprouts Poha

. Keep your sprouts ready, Rinse poha  in a strainer and keep aside, do not rinse for long just get all the poha to become wet and keep aside until required. Peel and chop onion, green chili (if using), coriander leaves.
. Heat oil in a kadai (wok) or pan add mustard, cumin seeds and allow to splutter. Add peanuts and saute until peanuts becomes light brown and skin starts to separate. Add dry red chili or green chili, onion, curry leaves  and saute until onion becomes light brown and soft.
. Add salt, turmeric powder, red chili powder mix well and cook for a min in low flame.
. Add poha, sprouts and stir gently to mix everything well, cover and cook for 2-3 mins in medium flame, stir in intervals.
. Now add sugar, lemon juice and mix everything well, cook for a min in slow flame, add coriander leaves and off flame.
. Serve hot or warm.

sprouts phoa


Onion – 1
Green chilli – 2 finely chopped
Potato – 2
Carrot – 1 small
Peas – 2-3 tbsp
Beans – 3-4
Chilli powder -1/2 tsp
Turmeric powder – a pinch
Salt as needed

For the seasoning

Oil – 2 tsp
Mustard seeds – 1 tsp

For the batter

Besan/kadalai mavu/bengal gram flour – 1/2 cup
Rice flour – 1/4 cup
Red chilli powder – 1 tsp
Cooking soda (soda bi carb)- a pinch
Salt to taste
Oil for deep frying the bondas

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Vegetable Bonda

. Pressure cook potatoes, peel the skin and mash it slightly.
. Finely chop beans, carrot and steam the vegetables (carrot, beans and peas) or cook the vegetables in very less water.
. Heat oil in a pan, add mustard seeds, when it splutters, add finely chopped onions, green chillies and saute for a few minutes until onion turns transparent.
. Add the steamed vegetables, turmeric powder, chilli powder, salt need and saute for a few minutes.
. Then add mashed potato, mix well and switch off the flame. After it cools a little, make even sized balls out of it and keep it ready.
. Mix besan, rice flour, red chilli powder, salt and cooking soda well first. Add water to make a slightly thick batter.
. The batter should not be too thick nor too thin.
. Heat oil in a kadai. To check if the oil is hot enough to fry the bondas, drop 1/2 tsp of batter into the oil, if it raises to the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium.
. Dip the vegetable balls in the batter, so that it is well coated on all the sides.
. Carefully drop the balls into the hot oil and fry the bondas until they turn light golden color.
. Remove from oil and drain on a colander or kitchen paper.
. Serve hot with coconut chutney or green chutney or just tomato ketchup.

vegetable bonda


Watermelon chopped -1 cup
Muskmelon chopped -1 cup
Honey -1 tsp (optional)
Ice cubes -2-3

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Watermelon Muskmelon Juice

. Peel the skin and scoop out the seeds for both musk melon and watermelon. Cut it into cubes.
. In a blender, combine together watermelon, muskmelon, crushed ice cubes and blend until smooth. Pour into a tall glass and enjoy!!

Note: You do not need honey but if required add a tsp of honey along with the fruits and blend everything together.

watermelon and muskmelon juice

Ingredients :

Bell pepper / Capsicum : 1 big sized
Besan / Gram flour : 1 cup
Rice flour : 1/4 cup
Ajwain seeds : 2/2 tsp
Red Chilli Powder : 1 to 2tsp
A pinch of cooking soda
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Capsicum Bajji

. Wash and cut the bell pepper into long strips and set aside.
. Mix the gram flour, rice flour, salt, ajwain seeds, red chilli powder and cooking soda in a bowl.
. Add enough water to make a batter of medium consistency and set aside. Heat oil for deep frying.
. Dip the each bell pepper strip in the gram flour batter and deep fry them till golden brown color on both sides evenly.
. Remove from the oil and serve hot with chopped onions.

capsicum bajji


Beetroot – 1 medium/300 gms [finely chopped 2.5 cups] Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp [optional] Onion – 1 medium
Tomato – 1 medium
Green Chilies – 2
Mined Ginger-Garlic – 1 tsp {or ginger-garlic paste 1 tsp}
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp [optional] Salt – to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Beetroot Curry

. Wash peel and grate or finely chop beetroot, I normally use my chopper and also chop green chilies along with beets.  Finely chop onion and tomato keep aside
. In a pan or wok heat oil, add cumin and mustard seeds and allow to splutter.  Add urad dal, minced ginger-garlic, curry leaves and let the dal and ginger-garlic turn light brown.
. Now add onion, green chilies and sauté until onion becomes light pink.  Add chopped/grated beets and sauté for 4-5 minutes in medium heat.
. Add all spice/masala powder and mix well, cook for 2 minutes, add tomato, salt cover pan and cook until tomato mashes well and beets gets cooked.
. Our beetroot curry is ready.  Serve with plain steamed rice or with sambar/dal/rasam.

beetroot curry


Fresh Corn – 1 OR Frozen Corn -1 cup
Capsicum – 1 Onion – 1 [ medium] Garlic Pod – 1
Olive Oil – 1 tsp
Salt and Pepper – To taste
Vegetable Stock – 2 Cups OR 1 Vegetable Stock Cube

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Corn and Capsicum Soup

. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.
. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.
. Wash and roast slightly capsicum on direct flame.  Soak in water, remove skin and chop it, keep aside. Chop garlic and onion.
. In a pan heat oil, sauté garlic until light brown  add chopped onion and sauté until transparent, add corn and sauté for a minute.
. Add capsicum and mix well.  Add salt, pepper, vegetable stock cube and 1 cup water.  Bring it good boil and let it simmer for 3 minutes or until corn gets cooked.
. Let it get cool and then  transfer everything to a mixer or blender.  I don’t add more water while blending just to make sure my mixer doesn’t overflow. If you wish you can add more water or stock.
. Grind it to smooth paste and transfer back everything to the pan and add 2 cups of water and bring to boil.  Adjust salt and pepper if required.
. Garnish with reserve corn kernels, chopped spring onion/cilantro, or carrot choice is yours. I used corn and chopped carrot.

corn n capsicum soup


For the onion paste:

Oil – 1 tablespoon
Cinnamon stick – ¼ inch
Cloves – 2
Cardamom – 2
Black peppercorns – 2
Green chilies – 1, chopped
Ginger – ½ inch piece, chopped
Garlic cloves – 2, chopped
Onion – 1 cup, roughly chopped
Cashew nuts – 2 tablespoons

Other ingredients:

Green peas – 1 ½ cups, boiled or microwaved
Fenugreek leaves (methi leaves)- 2 cups, plucked the leaves, measured and then washed
Oil – 1 tablespoon
Cumin seeds – ½ teaspoon
Garam masala – 1 teaspoon
Salt – to taste
Water – 1 cup
Heavy whipping cream (malai) – ¼ cup

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Methi Matar Curry

. Heat the oil in a pan on medium heat. Once hot add whole spices (cinnamon, cloves, peppercorns, cardamom). Saute them for a minute or till you get nice aroma of the spices.
. Then saute ginger, garlic and green chilies for 40 seconds.
. Mix in onions.
. Cook them till they are soft and translucent. Let it cool down a bit.
. Meanwhile boil the green peas in pressure cooker or cook them in microwave. How I did: take peas in microwave safe bowl, add 2-3 tablespoons of water, add tiny bit of salt. Cover the bowl and microwave it for 4 minutes. If using frozen peas then cook for 4 minutes. If using fresh peas the cook for longer time approx. 7-8 minutes. Time may vary depends in your microwave.
. Pluck the methi leaves, measure 2 cups then wash very well. sprinkle some salt over it and keep it aside for 10 minutes.
. After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi. Chop the leaves finely.
. By this time onion mixture is cooled down. Add this to a blender along with cashew nuts.
. Grind into a smooth paste.
. Heat the oil in a pan on medium heat in the same pan. Once hot add cumin seeds and let them sizzle.
. Then add prepared onion paste.
. Cook till all the moisture evaporates and it starts to leave the sides of the pan.
. Add remaining salt and garam masala. Be careful while adding salt because we add salt to methi as well as to green peas.
. Mix well and cook for a minute.
. Add green peas and chopped methi leaves.
. Mix well and cook for 2 minutes
. Add water and let it come to a boil.
. Stir in the cream.
. Let it simmer for 3-4 minutes.
. Now methi matar is ready to serve.



1/2 Cup – Chana Dal/Bengal Gram
1 tsp – Grated Ginger
1/2 tsp – Cumin Seeds
1/2 tsp – Fennel Seeds
4 – Chopped Green Chilies
1/4 tsp – Asafoetida/Hing
1 Cup – Gram Flour/Besan/Kadala Maavu
1/4 Cup – Rice Flour
2 Medium – Chopped Onion
A Sprig – Curry Leaves
1/2 tsp – Carom Seeds/Ajwain
1 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
1/2 tsp – Soda Bi-Carb
1 tbsp – Lemon Juice (optional)
4 tbsp – Chopped Coriander Leaves
As needed – Water
To Taste – Salt
For Deep Frying – Oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chana Dal Pakora

. Wash and soak channa dal in water for 2 hours or more, drain water, rinse dal 1-2 times. Peel and chop onion, green chili, coriander leaves, curry leaves.
. Grind chana dal with green chillies, cumin seeds, fennel seeds, ginger, hing into coarse paste. Add 1-2 tbsp of water only if required.In a large bowl add chana dal paste, add onion, salt, curry leaves and mix well.
. Add besan, rice flour, coriander leaves, ajwain, red chili, turmeric powder, soda, lemon juice mix well to combine everything, add water in small quantity to make thick batter for pakoda like in picture.
. Heat oil for frying in a kadai (wok), once oil becomes hot drop spoonful of batter or medium pakora size from hand in hot oil 5-6 in single batch or more if you are using large kadai, fry until it becomes golden brown from all sides, drain in kitchen tissue and repeat same for rest of batter .
. Serve hot with cup of tea or coffee and enjoy as evening snack or breakfast.

chana dal pakora


Drumsticks – 3
Onion – 2 medium
Tomatoes – 2 large
Tamarind – Peas Size
Red Chilli Powder – 2 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Grated Dry Coconut – 3 tbsp [or use fresh or dessicated coconut] Salt – To Taste [I add around 3/4 tsp]

For Tempering

Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – Few
Minced Garlic – 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Drumstick Masala

. Clean, wash and cut drumsticks in 2″ long pieces. Soak tamarind in water for 10 minutes extract juice.
. Peel and slice onion, chop tomatoes and keep aside.
. In a pan or wok heat oil add mustard seeds, curry leaves, garlic and saute until garlic becomes golden brown.  Add drumstick pieces and saute for 3-4 minutes.
. Add onion and saute for 2 minutes or until it start to soften.
. Add tomatoes, red chilli, coriander and turmeric powders.Mix well and cook until tomatoes gets mashed.
. Add salt, tamarind extract, around 1.5 to 2 cups water and bring it to good boil, simmer in slow flame for 5 minutes.
. Add coconut, give a good stir and simmer again for 5 minutes or until gravy becomes thick and drumstick is well cooked, off flame and let the curry sit for 5 minutes before serving.
. Serve hot with steamed rice or roti/paratha.

drumstick masala recipe

Ingredients :

Oats : 1/2 cup
Milk : 1 cup
Seedless Dates : 3 or 4
Honey or Sugar to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Oatmeal and Dates Breakfast

. Chop the dates and keep it aside. Boil the milk in a vessel and add oats and chopped dates.
. Let it cook for few minutes and remove from the flame.
. Now add honey or sugar and mix well. Oats breakfast is ready.

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