‎Red‬ and ‪Green‬ ‪bellpepper‬ ‪bread‬ salad recipe

 Ingredients

2-3 bread slices
1 ‪#‎Onion‬, ‪#‎sliced‬
2 cloves ‪#‎Garlic‬ chopped
1/2 Green Chilli chopped
1 Green bellpepper, sliced
1 Red bell bellpepper, sliced
1/2 tbsp vegetable oil
1 tsp ‪#‎butter‬
Black ‪#‎pepper‬ for ‪#‎Seasoning‬
Salt to taste

Method Recipe‬
 

Take oil in a pan and bring it to heat.
Add onion and sauté for 2 minutes on low flame.
Add Garlic and green chilli and sauté for 1 minute.
Add bell peppers and sauté for 3-4 minutes.
Add salt to taste. Turn off the heat and keep aside.
Toast the breads in a pan using some butter.
Cut the bread into pieces and top with the salad.
Season with black pepper and serve hot.

Snake gourd Pepper Stew recipe

 

Ingredients

Moong Dal                                 ¼ cup

Big Snake Gourd                        1 no.

Turmeric Powder                        ½ tsp.

Asafetida                                 1/4 tsp.

Salt                                         to taste

Roast and Grind   

Shredded fresh coconut               ½ cup

Urdu dal                                    1 tbsp.

Chenna dal                                1 tsp.

Curry leaves                               few

Black Pepper                              1 tbsp.

Red chili                                    1 no.

Seasonings

Coconut oil                                1 tbsp.

Mustard seeds                           1/2 tsp.

Urad dhal -                                1 tsp.

 Curry leaves                              1 sprig

Red chili                                     1 no. (Broken)

Method:

• Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
• Cook the snake guard with turmeric powder and salt.
• When snake guard is cooked, add grounded spicy mixture in it.
• Let it cook until the raw smell disappears.
• Now add the cooked dal in it and cook for few more minutes in simmer.
• Stirring occasionally till vegetables are tender, remove from the stove heat.
• Heat the coconut oil and fry all tempering.
• Pour the tempering over the cooked Kootan.
• Serve the Kootan with rice. and Rasam

- See more at: http://sadhanakitchen.blogspot.in/2014/03/pudalangai-millaghu-kootansnake-gourd.html?spref=fb#sthash.QJdXu5Zm.dpuf
Read more at http://sadhanakitchen.blogspot.com/2014/03/pudalangai-millaghu-kootansnake-gourd.html#9SeJMwuCCbyDfpYQ.99

Ingredients

Moong Dal                                 ¼ cup

Big Snake Gourd                        1 no.

Turmeric Powder                        ½ tsp.

Asafetida                                 1/4 tsp.

Salt                                         to taste

Roast and Grind   

Shredded fresh coconut               ½ cup

Urdu dal                                    1 tbsp.

Chenna dal                                1 tsp.

Curry leaves                               few

Black Pepper                              1 tbsp.

Red chili                                    1 no.

Seasonings

Coconut oil                                1 tbsp.

Mustard seeds                           1/2 tsp.

Urad dhal -                                1 tsp.

 Curry leaves                              1 sprig

Red chili                                     1 no. (Broken)

Method:

• Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
• Cook the snake guard with turmeric powder and salt.
• When snake guard is cooked, add grounded spicy mixture in it.
• Let it cook until the raw smell disappears.
• Now add the cooked dal in it and cook for few more minutes in simmer.
• Stirring occasionally till vegetables are tender, remove from the stove heat.
• Heat the coconut oil and fry all tempering.
• Pour the tempering over the cooked Kootan.
• Serve the Kootan with rice. and Rasam

- See more at: http://sadhanakitchen.blogspot.in/2014/03/pudalangai-millaghu-kootansnake-gourd.html?spref=fb#sthash.QJdXu5Zm.dpuf
Read more at http://sadhanakitchen.blogspot.com/2014/03/pudalangai-millaghu-kootansnake-gourd.html#9SeJMwuCCbyDfpYQ.99

Ingredients

Moong Dal                                 ¼ cup

Big Snake Gourd                        1 no.

Turmeric Powder                        ½ tsp.

Asafetida                                 1/4 tsp.

Salt                                         to taste

Roast and Grind   

Shredded fresh coconut               ½ cup

Urdu dal                                    1 tbsp.

Chenna dal                                1 tsp.

Curry leaves                               few

Black Pepper                              1 tbsp.

Red chili                                    1 no.

Seasonings

Coconut oil                                1 tbsp.

Mustard seeds                           1/2 tsp.

Urad dhal -                                1 tsp.

 Curry leaves                              1 sprig

Red chili                                     1 no. (Broken)

Method:

• Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
• Cook the snake guard with turmeric powder and salt.
• When snake guard is cooked, add grounded spicy mixture in it.
• Let it cook until the raw smell disappears.
• Now add the cooked dal in it and cook for few more minutes in simmer.
• Stirring occasionally till vegetables are tender, remove from the stove heat.
• Heat the coconut oil and fry all tempering.
• Pour the tempering over the cooked Kootan.
• Serve the Kootan with rice. and Rasam

 

Ingredients

Moong Dal                                 ¼ cup

Big Snake Gourd                        1 no.

Turmeric Powder                        ½ tsp.

Asafetida                                 1/4 tsp.

Salt                                         to taste

Roast and Grind   

Shredded fresh coconut               ½ cup

Urdu dal                                    1 tbsp.

Chenna dal                                1 tsp.

Curry leaves                               few

Black Pepper                              1 tbsp.

Red chili                                    1 no.

Seasonings

Coconut oil                                1 tbsp.

Mustard seeds                           1/2 tsp.

Urad dhal -                                1 tsp.

 Curry leaves                              1 sprig

Red chili                                     1 no. (Broken)

Method:

• Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
• Cook the snake guard with turmeric powder and salt.
• When snake guard is cooked, add grounded spicy mixture in it.
• Let it cook until the raw smell disappears.
• Now add the cooked dal in it and cook for few more minutes in simmer.
• Stirring occasionally till vegetables are tender, remove from the stove heat.
• Heat the coconut oil and fry all tempering.
• Pour the tempering over the cooked Kootan.
• Serve the Kootan with rice. and Rasam

- See more at: http://sadhanakitchen.blogspot.in/2014/03/pudalangai-millaghu-kootansnake-gourd.html?spref=fb#sthash.QJdXu5Zm.dpuf
Read more at http://sadhanakitchen.blogspot.com/2014/03/pudalangai-millaghu-kootansnake-gourd.html#9SeJMwuCCbyDfpYQ.99

Vegetable cutlet recipe

 

Ingredients: 

6 Boiled Potatoes

2 Cup Peas

2 Boiled carrots chopped

2 Boiled beetroots chopped

2 Cups Breadcrumbs

1 tbsp Garam masala

Salt to taste

2 tsp finely chopped green chillies

1 Tbsp Oil + Oil for shallow frying

1 Tbsp chopped ginger

Rice flour and water slurry

Directions: 

In a kadhai or deep pan, heat oil. Add ginger, chilies and saute once. Add peas and fry for a minute.

Now add the beetroot, carrots and salt to taste, mix well. Saute for 2 minutes and add in the boiled mashed potatoes.

Finally add garam masala and give it a good mix, remove from heat and make sure all ingredients are combined well

Mixture will be a little sticky, keep in refrigerator for 30 mins.

After 30 minutes add the breadcrumbs and mix well. Check if the the mixture is mouldable into nice round balls. (if not add more breadcrumbs)

For Coating: Mix 4 tbsp of rice flour with water to form a thick gooey slurry. Spread more breadcrumbs on a flat plate

Now make a small round ball of the mixture and coat it with the rice flour slurry. Immediately give it a second coat of breadcrumbs. Follow this for all cutlets and set aside for at least 30 minutes for the coating to dry

Take 4 to 5 tbsp of oil in a pan and shallow fry the cutlets till golden brown from both sides

Serve hot with sauce or chutney.

Rava Dosa

 

Ingredients: 

Rice Flour

Semolina (Sooji,Rava)

Cumin Seeds (Jeera)

Onion (Finally Chopped)

5-7 Fresh Green Chilies

Turmeric powder (pinch)

1 1/2 tbs Ginger

1/2 tbs Black Pepper

Chopped Coriander

Frozen vegetables OR Fresh finely chopped Carrots, beans/peas

Salt

Water

Directions: 

Proportions - 1. For every cup of Semolina take half a cup of rice flour 2. Finely chopping onions depends on how many people you are serving. Directions 1. First off soak the Semolina in warm water for a period ten minutes. 2. In a blender pour the soaked Semolina along with the proper proportion of Rice Flour, Cumin Seeds, finely grated Ginger, Green chilies, Turmeric powder and Salt to taste; Then blend the mixture. 3. Keep adding water to the blender until the batter is slightly watery. 4. Add the chopped onion and the chopped Coriander to the batter (if needed add the frozen vegetables as well) Pour the batter on a hot Pan(tava) and serve with pickle or chutney.

Potato with poppy paste recipe

Ingredients: 

Potatoes – 4 pieces ( cut in small sizes)

Posto ( poppy seeds) – 2 tablespoon.

Green chilli – 4 pieces

Zeera ( cumin seeds) – ½ tablespoon

Turmeric powder – ½ tablespoon

Red chilli powder – ½ tablespoon

Mustard oil – 4 tablespoon

Salt – 1 tablespoon

Green coriander leaves – ¼ cup.

Directions: 

Make a paste of posto and green chillies and keep aside.

Heat oil in a karahi and put the cumin seeds. Add the potatoes and cook the potatoes in medium heat till they turn light brown and are half done. Put the posto and green chilli paste, turmeric powder, red chilli powder and salt and cook on low heat till the potatoes become soft and the masala is cooked. Garnish with green coriander leaves and serve hot with rice and dal.

Mango chutney recipe

 

Ingredients: 

2 Ripe fresh mango (peeled and cut into small cubes)

250ml White wine vinegar

800gms White granulated sugar

2 tsps Ground ginger

2 tsps Garlic powder

2 tsps hot chilli powder (more or less to taste see tip below)

2 tsps Sea salt

6 Cardamon pods (seeds only)

1/2 tsp Black pepper corns

1/2 tsp Whole cloves

Directions: 

Mix a small amount of the vinegar (approx 1 tablespoon) with the ginger, garlic and chilli powder to make a paste

Place the remaining vinegar in a heavy pan. Add the sugar and bring to the boil, continue to boil until the sugar has completely dissolved.

Grind the peppercorns and cloves and add to the pan with the salt, cardamon seeds and the paste. Mix well and the mango cubes.

Reduce the heat and cook uncovered until the mango is soft. Break up some of the cubes to avoid a very lumpy chutney and continue to cook until thickened.

Leave to cool slightly and pour into clean jars. Keep refrigerated

SAUSAGES recipe

INGREDIENTS:

* 1 cup Raw bulgur wheat* -- cooked
* 1/4 cup Gluten or whole wheat flour
* 1 1/2 teaspoons Ener-G egg replacer mixed -- well with 2 T. water
* 1 tablespoon Nutritional yeast
* 2 tablespoons Tamari
* 1 teaspoon Dried basil leaves
* 1/2 teaspoon Poultry seasoning
* 1/2 teaspoon Paprika
* 1/2 teaspoon Sage
* 1/2 teaspoon Garlic powder
* 1/2 teaspoon Black pepper
* 1/4 teaspoon Crushed dried red pepper -- flakes

DIRECTIONS:

1. To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt.
Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
Remove from heat and let stand for 10 minutes before using.
2. In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
3. Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
4. Add tamari and the rest of the seasonings, mixing well.
5. Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outsi

Spinach and Cheese Balls recipe

 

 Ingredients
1/2 cup chopped spinach (palak)
2 processed cheese cubes , each cut into 6 pieces
1 cup boiled , peeled and mashed potatoes
1/2 cup crumbled paneer (cottage cheese)
salt to taste
1 tsp green chilli paste
1/4 cup whole wheat bread crumbs
whole wheat bread crumbs for rolling
oil for deep-frying

For Serving
tomato ketchup / sweet chilli sauce

Method

Combine the potatoes, paneer, spinach, salt, green chilli paste and bread crumbs in a bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into a small round.
Press a little in the centre of each round to make a depression, place a piece of cheese cube in it and again shape them into a round ball.
Roll the balls in the bread crumbs till they are evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry 3 to 4 balls at a time till they turn golden brown in colour from all the sides.
Drain on absorbent paper and serve hot with tomato ketchup or sweet chilli sauce.

Chilli Paneer recipe

 

Ingredients

3/4 cup paneer (cottage cheese) , cut into 12 mm. ( 1/2") thick strips
oil for deep-frying

For The Batter
1/4 cup cornflour
1/4 cup plain flour (maida)
1 tsp soy sauce
pinch of baking powder
salt to taste

Other Ingredients
1 tsp grated ginger (adrak)
2 tsp garlic (lehsun) , chopped
2 tsp chopped celery
1/4 cup chopped spring onions
2 to 3 green chillies , cut into 25 mm. (1") pieces
1/4 cup capsicum , sliced
1 tsp soy sauce
1 tsp sugar
1 tbsp cornflour mixed with 3 tablespoons water
1 tsp oil
salt to taste

For The Garnish
1/2 cup spring onion greens , chopped

Method

Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water.
Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown.
Drain on absorbent paper and keep aside.

Heat the oil and add the ginger, garlic, celery, spring onion whites and green chillies and sauté over a high flame for 1 to 2 minutes.
Add the capsicum and sauté for a few more seconds.
Add the soya sauce, sugar, cornflour paste and salt and allow it to come to a boil.
Toss in the fried paneer and mix well.
Serve immediately, garnished with the spring onion greens

Quinoa Pulav recipe

 

Ingredients:

Quinoa – 2 cups
Canola Oil – 2 tbsp
Bay Leaf – 1
Cinnamon Stick – 1″ piece
Black Cardamom – 1
Green Cardamom – 2
Cumin Seeds – 1/2 tsp
Black Pepper – 4 or to taste, roughly crushed
Cloves – 4, roughly crushed
Turmeric Powder – 1/4 tsp
Onions – 1/2 medium, finely chopped
Ginger – 1 tbsp, minced
Garlic – 1 tbsp, minced
Green Chilies – to taste, finely chopped
Corn – 1 cup
Green Peas – 1 cup
Carrots – 1 cup
Garam Masala – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Salt – to taste
Water – 3 cups
Lemon/Lime Juice – to taste

Method:

1. Wash Quinoa and soak in ample water for 30 minutes.
2. Drain all water and set aside.
3. In a pan, heat Oil on medium heat.
4. Drop in Whole Spices – Bay Leaf, Cinnamon Stick, Black and Green Cardamom. Cook for 30 seconds.
5. Add in Black Pepper, Cloves and Cumin Seeds. Let them sizzle.
6. Add Turmeric Powder and Onions. Cook for 1 minute.
7. Add Ginger, Garlic and Green Chilies, mix and cook till Onions get translucent.
8. Add Quinoa and roast 5 minutes.
9. Add Vegetables, Garam Masala, Coriander Powder, Cumin Powder and Salt. Mix
10. Pour in Water and add Lemon Juice.
11. Mix and let the water come to boil.
12. Reduce flame to low, cover with tight lid and cook for 30 minutes.
13. Remove lid, fluff Quinoa gently, cover and let it rest for 5 minutes.
14. Garnish with Cilantro and serve.

Beetroot Cutlet recipe

                                           
Ingredients

For The Covering
8-10 raw banana
2 beetroots
1/2 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1 cup bread crumbs
1/2 tsp garam masala
1/2 tsp chaat masala
1/2 tsp chilli paste
salt to taste

For The Filling
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled green peas
1 tsp chopped coriander (dhania)
1/2 tsp dried mango powder (amchur)
1/2 tsp chilli paste
1/2 tsp sugar
salt to taste

Other Ingredients
1/2 cup semolina (rava)
1/4 cup sesame seeds (til)
oil for deep frying

Method
For the covering

Boil the bananas , peel and mash and keep aside.
Peel the beetroot and blend in a mixer without adding water, to make a smooth paste. Keep aside.
Combine all the ingredients in a bowl and make a thick mixture.
Divide the mixture in 12 equal portions and keep aside.


For the stuffing

Half grind boiled green peas.
Combine all the ingredients in a bowl to make a filling for the cutlet.
Divide the stuffing into 12 equal portions and keep aside.


How to proceed

On a greased palm spread a portion of the banana and beetroot mixture, place a portion of the stuffing and seal the edges to prepare a round cutlet.
Make 11 more cutlets using the remaining covering and filling mixture. Keep aside.
Combine the semolina and sesame seeds in a plate and roll out each cutlet in the mixture.
Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in colour and crisp from all the sides.
Serve hot.

Vegetable Stir-Fry recipe

 

1 1/3 cups cooked instant brown rice
1 package (14 oz) extra-firm tofu, drained
1 1/2 Tbsp black sesame seeds
1 tsp toasted sesame oil
2 Tbsp peanut oil, divided
1 lb asparagus, trimmed and cut into 2-inch pieces
2 cups packaged shredded carrots (about 6 oz)
1 large yellow or red bell pepper, cut into thin strips
4 green onions, trimmed and cut crosswise into 1-inch lengths
3 Tbsp freshly squeezed orange juice
2 Tbsp light miso
1 Tbsp low-sodium soy sauce
1/2 tsp cornstarch

1. Prepare rice according to package directions. Meanwhile, blot tofu dry with paper towels and press to remove some of the liquid; cut crosswise into 8 slices. Place sesame seeds in a shallow bowl and dredge tofu through seeds.

2. Heat sesame oil and 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 4 to 5 minutes or until nicely browned. Flip over and continue cooking for 4 to 5 minutes or until nicely browned on other side. Remove tofu to serving dish.

3. Add remaining peanut oil to skillet and heat. Stir in asparagus and shredded carrots; stir-fry for 4 minutes or until crunchy-tender. Stir in bell pepper and onion; cook for 2 minutes. Reduce heat to low and return tofu to pan.

4. Combine orange juice, miso, soy sauce, and cornstarch in a small bowl; whisk until well blended. Pour juice mixture into skillet and cook for 1 minute, stirring to coat vegetables and tofu. Serve over brown rice.