Monday, July 22, 2013

Cracked Wheat Uppittu / Upma

Serving - 4


Cracked Wheat - 2 cup
Onion - 1 small
Finely Chopped ginger - 1tsp
Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Chopped Potatos - 1/4 cup
Green chillies - 4
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs


Mustard seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1tsp
Chana Dal - 1tsp
curry leaves - 6
Oil - 2tbs


Prepare seasoning in a pan when mustard seed stops spluttering add Cracked Wheat, chopped onion, ginger and green chilies, Green beans, carrot, peas, potatos and fry it until Cracked Wheat gets little brown (around 10 to 15 min)
 now add 4 cups of water and salt close lid and cook it on medium flame for 10 to 15 min.
Garnish with coriander and coconut and serve hot.

Tuesday, July 9, 2013

Onion Dosa

Dosa batter - 2 cup
Finely chopped onion - 1/2 cup
Finely chopped coriander - 1/3 cup
Chana dal - 2 tbs
Finely chopped green chili - 1tsp

Mustard seeds -1/2tsp
Jeera - 1/2tsp
Red chili -2
Oil - 1tsp

Soak Chana dal for 1 to 2 hours and grind it course and add it to batter.  prepare seasoning and add it to batter, also add remaining ingredients. 
 Spread batter on hot Dosa pan and toast it both side with little oil on both side.

Friday, July 5, 2013

Masala Buttermilk

Mint Leaves – around 5 to 6 leaves
Coriander leaves - 1 strand
Curds/ Plain Yogurt – 1 cup
Cumin / Jeera powder – 1 pinch
Garlic - 1
Ginger - 1/4 inch 
Salt – ¼ tsp
Water – 1 cup

Remove mint and coriander leaves from the stems, rinse in water for a couple of times. Blend it with ginger garlic, jeera with ½ cup water to a smooth paste.  Strain the paste.  Add curds,  salt, water to   the stained water and blend it again.  Add ice cubes and serve chilled.

Vegetable Idli

Idli batter - 3 cup
Grated / finely chopped cabbage- 1/2 cup
Grated carrot - 1/4 cup
Chopped coriander - 1/4 cup
Green peas - 2tbs
Salt to taste

Mix all the ingredients and prepare Idli by steaming for 12 to 14 minutes.

Thursday, July 4, 2013

Stuffed cucumber curry

Servings: 4

Small cucumber : 2 lb
Coriander leaves for Garnish
Water:1 1/2 cup

Mustard seeds: 1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 8 leaves
Asifotida: 1 pinch

For Masala:
Roasted Peanut: 1/4 cup
Coconut: 1/4 cup
Ginger Garlic paste: 1/2 tsp
Tamarind: 1/4 tsp
Green/Red chillies: 4 to 5
Dania Powder: 1/2 tsp
Jeera Powder: 1/2 tsp
Curry leaves: 8 leaves
Salt: 1/2 tsp

Cut cucumber into whole 1 1/2 inch piece and slit twice to fill the masala(like stuffed brinjol)

Grind masala ingredients with 1/2 cup of water, then fill the masala inside slit cucumber and keep it aside

Take a pan and prepare seasoning with mustard seeds, jeera, curry leaves. now add pearl onion and stuffed cucumber and fry for 2 to 3 min then add 1 cup water and close the lid for 5 to 6 min. once cucumber becomes tender add the remaining masala n cook for 3 to 4 min.

Pour the curry into a serving dish and garnish with coriander leaves.
stuffer cucumber curry is ready to serve with Chapathi or Jower rotti or rice

Tuesday, July 2, 2013

Spaghetti Squash Indian Recipe

Spaghetti squash  - 1
French cut Beans(frozen) - 1lb
Garlic - 10
Chili Flakes - 1tsp
Garam Masala - 1/2 tsp
Salt to taste
Jeera - 1/2 tsp
Oil -2tsp

     Cook Spaghetti Squash according to the instruction on the squash or microwave for 10 min.
Note: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")  Let it cool for 20 to 25 min.  Cut Spaghetti Squash into to 2 half then take out seeds,
 scoop out spaghetti using a spoon.

Heat up a  pan  with oil, Jeera and Chili flakes after a min add garlic, then add french cut beans and fry for few min. close the lid and let it cook until it become soft.
Add Cooked Spaghetti Squash, salt and fry for 8 to 10 min. Finally add garam masala and stir well.

Spaghetti squash can be server by it self or can be used to make Chapathi Roll.
Spread spaghetti squash on Chapathi

and Roll it. 

Cooked Spaghetti Squash Nutrition Facts:


Home made Ginna/ Junnu / Kharvas/ Milk Pudding

Milk - 1cup
Egg - 1
Jagary / Brown sugar- 1/4 cup(according to your taste)
Elaichi -1

Blend all the ingredients, pour that milk in a pressure cooker vessel and pressure cook with one whistle.  Refrigerate for an hour and serve cold.