Showing posts with label tasty. Show all posts
Showing posts with label tasty. Show all posts

Monday, June 19, 2017

Onion Sambar (Curry)

Onion Sambar is a curry and it is an easy dish. Onions are the vegetable that is available plenty in the market most of the time. Onion Sambar is an easy dish and goes well with dosa, idli, Plain rice, chapatis and all type of rotis.

I have used some onions, toor dal and simple spices.
Let us see some benefits of eating Onions in our diet.
Onions help to improve immunity and it is a rich source of Vitamin C. It helps in regulating the blood sugar level. Onions help to reduce inflammation and heal infections. Eating raw onions help to lower the bad cholesterol.
Onion Sambar/curry goes well with almost all main dishes. It goes well with Idli, dosa, roti or any type of rotis, chapatis, plain rice and even bread.
Let us see the recipe Now:

Things needed :

To Cook :
Toor dal : 1/2 Cup
Onions : 2
To grind :
Fresh roasted spices powder : 1 Tablespoon
Coconut : 3 Tablespoons
Tamarind : A small marble size
To Season : 
Mustard Seeds : 1/2 Teaspoon
Coconut /Any cooking oil : 1 Teaspoon
Curry leaves : : 6 to 8 Leaves
Ingh /Asafoetida : A pinch
To Add :
Mustard seasoning
Salt : As required
Methi Seeds : 5 to 6
Green Chilly : 1 to 2
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cook toor dal in a pressure cooker.

2. Remove the outer layer of onion skin and wash onion and cut it into small pieces.

3. Grate coconut and grind it with little tamarind and fresh roasted spice powder. ( Use required water).
4. Now keep a big pan and add cooked toor dal and cut onions.
5. Add little water and cook onions for 2 to 3 minutes. Add washed and slit green chilly.

6. Add turmeric powder and salt. Mix it well and let it boil. Add methi seeds.
7. Add ground coconut mixture and mix the curry well. Let it boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and add mustard seeds seasoning and coriander leaves.

9. Serve with the main dish that you have prepared.

Fresh Sambar Powder :
Dry roast , 1/4 teaspoon of methi seeds. Add 1/2 teaspoon of channa dal. Dry roast till red. Add 2 tablespoons of coriander seeds. Dry roast for a minute. Add red chilly and a very small piece of cinnamon piece (very very small piece). Fry for minute. and add jeera and mix it well.
Add curry leaves and pinch of ingh. Put off the fire. Let it cool. Dry grind or add it with coconut and grind.

Note :

 Adding fresh roasted spices adds to the taste. Dry roast all the spices on low flame. OR you can add any brand of Sambar powder. Adding garlic is optional. Adding more/less chilly is optional.
Adding ghee to the sambar is optional. Use of small onions is optional. I have used the regular ones.
Time : 30 Minutes
Serves : 4 to 5 .

Thursday, March 9, 2017

Avalakki/Poha Uppittu

Avalakki/ Poha/Aval / flattened rice is one of the healthy grain that you can use and prepare healthy dishes. It is easy and simple. The best thing is it can be cooked faster. or You just wash and add curd and eat. Avalakki can be used in different varieties of food like, upmas of different types, sweet laddu, fried spicy mixture, payasam and even curd avalakki and other items.

I have used Thick Avalakki, coconut and some simple ingredients.
Lets see some benefits of eating Avalakki/Poha in our diet.
Avalakki/Aval/Poha/Flattened rice is digested easily. It is full of carbohydrates and provides needed energy for the whole day. It does contain Iron and nutrients. Avalakki is said to be gluten free and good for people who are allergic to wheat. Avalakki/flattened rice provides the Vitamin B1 and control the blood sugar levels.
No Onions or Garlic added in this recipe. Avalakki Uppittu can be eaten for breakfast/snack time/dinner. It is quick to prepare and good for all age group too.

Let us see the recipe now :

Things Needed :
Thick Avalakki/Poha : 2 Cups
Ground Nuts : 2 to 3 Tablespoons
Green Chilly : 2 to 3
Grated Ginger : 1 Teaspoon
Lemon extract : 2 Teaspoons (1 lemon )
Grated Coconut : 1/2 Cup
Jaggery : 2 Tablespoons
Salt ( : As required
Seasoning :
Mustard seeds ; 1 Teaspoon
Jeera : 1/2 Teaspoon
Urid dal : 1 Teaspoon
Oil : 2 Tablespoons
Curry leaves : 8 to 10
To Add :
Ghee : 1 Tablespoon
Coriander leaves : 2 Tablespoons

Method :

1. Clean and wash Avalakki/poha and soak in 1/2 Cup of water.
2. Wash and cut (slit) green chilly, curry leaves and coriander leaves.
3. Grate Coconut and keep it aside. Remove the outer layer of ginger and wash and grate it.
4. Keep the pan on the fire and heat. Add oil and mustard seeds.
5. Add urid dal. Let mustard seeds splutter. Add jeera and cut green chilly and fry.
6. Add curry leaves. Mix it well. (Let the flame be low while adding curry leaves).
7. Add groundnuts and fry nicely till they turn slightly golden.
8. Add soaked Avalakki/poha/flattened rice and mix it slowly.

9. Add a little turmeric powder and required salt. Add washed and grated ginger.
10. Add powdered jaggery. Mix all the ingredients nicely and cook on low flame for 3 to 4 minutes.

11. Let all the moisture disappear slowly. Mix in between so that it does not get burnt.
12. Put of the fire and add lemon extract, fresh grated coconut. Add ghee .

13. Mix all the ingredients nicely and shift to the serving dish.
14. Add cut coriander leaves and serve with a banana or a cup of curd.

Note :

You can add more water while it is cooking. (Remember that to add very little water). Adding more water will spoil the taste. Adding more or chilly is optional. Adding more/less ghee is optional. Ghee adds to the taste. Adding jaggery /sugar is optional. Jaggery is a healthy option. Adding onions and garlic is optional.
Time : 30 Minutes
Serves : 4 to 5.
I have added the links to the products which I have used ..You can use the link and save your time and money...

Monday, December 21, 2015

Mixed Pulses Dal

Mixed pulses/Legumes/Beans are very good protein content and keep our body warm and healthy. In winter pulses helps us to be strong and healthy. Here I have tried simple, easy and tasty Dal from pulses.

When you are bit lazy to go out to bring vegetables, when there is no vegetables in the fridge you just start thinking what to cook. Suddenly helps comes from these pulses which are sitting quietly in the tins or small boxes or even in freezers. Just take all the pulses little by little and wash it. Straight away you can cook in pressure cooker and then it is your turn to think what to add. Have some creativity and add spices and what ever you like to. But remember it should be tasty, easy and simple. (not loaded with spices).
I have used Moth bean (Madke/Matki Kalu), Whole Moong and Cow pea (red cow pea). I have used some spices and gave a seasoning. It was simple but yummy. So here is a recipe for you to cook and enjoy this Mixed Pulses Dal. It goes well with almost all the main dishes. I am sure you too will surely like and enjoy this dal.
Lets see some benefits of eating Pulses, lentils and beans in our diet.
Pulses are low fat, full of fibre,protein, vitamins and minerals. They are good source of Iron. They are good for diabetes and heart diseases. Pulses contain both soluble and insoluble fiber. Soluble firbe in it helps to lower the blood cholesterol level and insoluble fibre helps in easy digestion and bowel movement. They keep you full for a longer period and it is good for people who like to lose their weight. Pulses have low glycemic and they help to prevent sudden blood sugar level in our body just after the meal or snack. Pulses are gluten free.
One should remember to drink lots of water after eating pulses. (Pulses are high fibre content).
Lets see the recipe now.

Things Needed :

To cook :
Whole Moong : 1/2 Cup
Moth Bean/Madke /Matki Kalu : 1/2 Cup
Cow Pea (avade) : 1/2 Cup

To Add : 
Tomatoes : 2
Green Chilly : 2
Rasam/Sambar Powder : 1 Teaspoon
Ginger : 1 Teaspoon (Grated)
Pepper : 3 to 4
Coriander leaves : 2 Tablespoons
Fresh Milk Cream ( Halina kene) : 1 Tablespoon

Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds " 1/2 Teaspoon
Ingh: a pinch
Curry leaves : 6 to 8
Oil : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong, moth bean and cow pea with required water for 6 to 8 minutes.
2. Wash and cut coriander leaves, tomatoes and green chilly (Slit into two).
3. Wash and remove the outer layer and wash again. Grate it and keep it aside.Crush pepper pods.
4. Keep a pan on the fire. Heat and put oil. Put mustard seeds and let it splutter. Add ingh and jeera/cumin seeds.
5. Add curry leaves and cut tomatoes and fry for 2 minutes. Add cooked pulses. Add crushed pepper.
6. Add green chilly, little turmeric powder and salt. Mix it well. Let it cook for at least 2 to 3 minutes.
7. Add rasam powder and mix it nicely. Let it boil again for 2 minutes. Add fresh milk cream. Now remove from the fire and shift the dal to a serving bowl.
8. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

You can soak these pulses over night and then you can use it. (It adds to the taste). Use of onions and garlic is optional. ( I have not added). Adding garam masla is also optional. Adding a spoon of fresh ghee adds to the taste. You can also add  1 teaspoon of lemon extract (lemon juice from 1/2 lemon) adds to the taste. Use of any rasam powder is optional. Home made rasam powder is the best. Adding toor dal /moong dal is also optional. ( I have not added). Use of fresh milk cream adds to the taste. Just remove the top layer of fresh boiled milk and you can add this to the curry. ( I have added just one tablespoon).
Time : 30 minutes.
Serves : 3 to 4.

ke sure to drink enough water when adding high fibre foods like pulses to your diet!
Pulses have a low glycemic index.  Most of the carbohydrates in pulses are fibre and starch that prevent blood sugars from rising quickly after a meal or snack.
- See more at:
Soluble fibre helps lower blood cholesterol levels, while insoluble fibre helps with digestion as well as maintaining regular bowel movements.  Fibre-rich foods like pulses are often more filling than other foods, helping to keep you full until your next meal.
Make sure to drink enough water when adding high fibre foods like pulses to your diet!
Pulses have a low glycemic index.  Most of the carbohydrates in pulses are fibre and starch that prevent blood sugars from rising quickly after a meal or snack.
- See more at:
excellent source of folate
excellent source of folate

Saturday, December 19, 2015

Spicy Chapati...

This Spicy Chapati/Indian flat bread is done using carrots and ridge gourd peel chutney. You really feel bore to eat chapatis some time. You feel like just giving some alter or change the normal chapati into spicy by adding some or the other ingredients like, garam masala, chilly powder, chat masala etc etc.
Here I have used chutney (which was prepared in the after noon). I mixed about one cup of chutney to the wheat flour and added some spices and prepared the dough.
Its simple and Easy just yummy and these Spicy Chutney chapatis are superb to eat for dinner or even as snack. Be creative and stuff this chapatis with raw veggies and have has a Chapati roll too. (Just an idea for you ).
Strictly do not use any stale or spoiled chutney. It leads to ill health and you might get food poisoning. 
Lets see the recipe now :

Things Needed :

Wheat flour : 2 to 3 cups
Ridge gourd & carrot chutney : 1 Cup
Jeera/ Cumin Seeds : 1 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Salt : Required
Ghee / Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl. Put wheat flour, chutney, jeera, 1 tablespoon oil, garam masala powder, red chilly powder and salt.
2. Mix all the ingredients nicely and add required water and prepare chapati dough. 
3. Divide the dough into small portion. (a small ball size).
4.Keep 2 to 3 tablespoons of dry wheat flour in separate bowl.
5. Dip a small ball size chapati dough and roll it as chapati.
6. Keep a pan on the fire and heat. Put the rolled chapati and cook on both sides. Sprinkle oil both sides.

7. Remove from the pan and serve hot spicy chapati with a bowl of curd/yogurt.
8. Repeat the same with remaining dough and prepare chapatis. Serve hot and spicy chapatis with a cup of curd/yogurt and any curry you have prepared.


You can add spices according to your taste. It can be served with any curry you have prepared. Adding little ghee while serving adds to the taste. Spicy chapatis can be served with tomato ketch up or any type of chutney also. Do not use any spoiled or stale chutney. It might upset your health. I have used the chutney which is prepared for lunch and kept the remaining in the fridge just after lunch. The very evening (that day it self), these chapatis are tried.
Time : 30 Minutes
Serves : 3 to 4
Check for chutney recipe in the previous post. 

 Link for Carrots & Ridge Gourd Peel Chutney
Carrots-Ridge Gourd Chutney

Monday, October 12, 2015

Tomato Mishal Chat

Mishal means mixed. Whole legumes/pulses/beans  are cooked together and added with spice and other ingredients and served as chat. This Mishal takes me back to Dubai once again, because I had this Mishal mixture in one of our friends house. Until then I had no idea, these legumes can be cooked like this and served as chat. We had these types of chats again and again and it has become our favourite. Chat means a little snack at any time of a days. It has no particular time to eat chats now a days. I have seen many kids having chats at chats center either in the morning or at lunch time. It has become so popular and there are so many chats shops or a corner selling chats. But definitely I prefer to eat chat mostly in the evening time.

Different types of chats have derived now a days. Papdy chat, pappad chat, dahi chat, poori chat, etc etc etc. I too have given a twist to the original recipes and enjoyed my own cooking style. Here is a recipe of such one chat and I gave a name as Tomato Mishal Chat.
Tomatoes are the base here and spicy pulses are spread generously on the top of tomatoes. Green and sweet chutney added and some crispy mixture on the top. The plate is full and you can enjoy your chat.

 Lets see some benefits of eating Tomatoes in our diet.
Tomatoes are full of nutrients, antioxidants and keep our health in good shape. Tomatoes are low in calories and it does not contain any starch. It helps to improve vision. It is rich in Vitamin A and helps to improve our eye sight and prevent night blindness. It helps to maintain blood health. Tomatoes are rich in Vitamin C, potassium an iron which are essential for maintaining normal blood health. It is full of fiber and helps in digestion and prevents constipation. It also helps to remove toxins from our body. Tomatoes are good blood purifiers and clean up urinary tract infections.
Please not that Some people may be allergic to tomatoes and they might get itchy feeling on their body or it have breathing problem and the person who is suffering from kidney stone should take care.
No onion or garlic is used in this Tomato Mishal Chat. Mild spice and little sev is used. You can add your choice of toppings on the top of the chat.
I have used whole moong, moth bean (mataki kaalu), Kabooli chenna (white kabooli chenna) and cowpeas (Alasande kaalu/ Avade Kaalu) for Mishaal.

Things needed :

For cooking
Cooked mixed Beans of your choice : 2 Cups
Tomatoes : 3 to 4 (small ones)
Boiled Potatoes : 2
Green chilly : 2
Ginger : an inch 
Red chilly Power : 1/2 Teaspoon
Garam Masala Powder : 1 Teaspoon
Salt : to taste
Butter : 1 Tablespoon
Coriander leaves : 2 to 3 Tablespoons
For arranging :
Tomatoes : 3 to 4  ( Medium size)
Ready to serve Mishal mixture
Any type of Sev
Hot and sweet chutney
Onions or carrots to top up

Method :

1. Wash and cook whole moong, cow pea, kabooli chenna and moth bean. ( 1/2 Cup each ) in a pressure cooker and leave it for cooling.
2. Wash and cook potatoes and remove the outer skin, smash it and keep it aside.
3.Wash and cut tomatoes, green chilly and coriander leaves into small. Wash and grate ginger. Keep it aside.
4. Keep a pan on the fire and heat. Add oil, jeera and let it fry till golden brown. Now add cut tomatoes, green chilly and fry.
5. Let tomatoes turn soft and mix it well. Add red chilly powder, garam masala powder and salt.
6.Add little turmeric powder and mix it well. Let it cook for a minute.
7. Add cooked beans/ legumes and potatoes cook nicely for 2 to 3 minutes. Add 1 Tablespoon of butter. Mix it nicely.
8. Add Cut coriander leaves and remove the ready mishal from the fire.
Mishal is ready to serve

For Plating :

1. Wash and cut tomatoes into slices.
2. Spread a ladle full of ready to serve mishal in a plate.
3. Arrange circle cut tomatoes on the mishal.
4. Put little sweet and hot chutney
5. Put some grated onions/carrots on the top of chutney.
6. One more ladle of ready to serve Mishal on the top.
7. Any kind of sev according to your wish. Less/More
8. Tomato Mishal is ready to serve now.

Note :

You can soak the legumes/beans overnight and then cook it. Use of spice according to your wish. More/ less. Use of onions and garlic is purely optional. I have not used it. Use of butter/ ghee is optional. Use of sev also optional. I have used very little sev.I cooked all the legumes directly. (Not soaked). You can use legumes/beans of your choice. Thin layer of butter is used. (to reduce the chilly taste and butter surely adds to the taste.
Time : Mishal cooking time  :20 minutes + Preparing Mishal + 15 minutes. Total time : 35 to 40 minutes.
Serves " 4 to 5