SavisPassions

Tuesday, 10 June 2014

How to Sprouts - Moong Dal / Hesarukalu /Pesaru Pappu .... Kitchen Basics

Sprouting whole moon dal is an easy job. Once the pulses sprout they become very rich in vitamin C and A apart from the proteins they have. I love sprout moong just to snack on. Try the sprout without salt or any other additive they taste great. Sprouted moong dal can be used in salad / made into Subji or Gravy. Sprouts with a dash of lemon, pepper and salt are very good for breakfast as they provide the nutrients required the whole day.

Ingredients to prepare Moong sprouts :

1 cup Whole Moong dal

Water to wash and soke

To prepare Moong sprouts :

1. Soak Green Gram / Moong Dal / Hesaru Kalu in plenty of water overnight. Moong beans get doubled once they sprout, so be careful not to make too much.

2. Next morning, drain off the entire water, rinse them with normal water, and drain the water again. Place the moong dal in a large mesh bowl and place this bowl in a big bowl as shown in the photo. Cover them with a moist muslin cloth and keep in a dark place.

3. Leave it like that for about 1 or 2 days. Rinse them with normal water, and drain the water again everyday morning & moist muslin cloth if it gets dry. That’s it !! Wasn’t it the simplest way to get a healthiest recipe ever ?!!

4. These healthy Sprouts can be taken as is or can be cooked into various delicious recipes like Sprout Pesarattu, Sprout Moong salad, mixed sprout lentils salad, molake hesrukaalina bassaru with palya, molake hesrukaalina usli !!!

Tips / Notes:

· Also, you can sprout many other whole lentils in similar way.

· U can use hot box to prepare sprouts instead of mesh bowl and muslin cloth by keeping the soaked and rinsed moong dal in hot box for 24 hrs.

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Ragi Dosa Using Left over Idli Batter

Are u thinking what to do with leftover Idli batter? Here comesan an easy and helthy breakfast recipe Ragi dosa by using leftover Idli Batter. Ragi is rich in calcium, protein, iron and is also a good sourcof fiber. Its also good for diabetic patients and also for the people suffering from high cholesterol.

Ingredients for Ragi Dosa Using Left over Idli Batter :

Left over Idlibatter - 1 cup

Ragi Flour - 1 cup
Salt to taste
Few drops of Oil for greasing

To prepare Ragi Dosa Using Left over Idli Batter :

1. Mix Ragi flour, salt and required amount of water to left over Idli batter to make dosa bater consistency and mix the dosa batter till no lumps are formed.

2. Now take a nonstick dosa pan, heat it and pour a small cup of dosa batter in the middle and spread it. Fry it by applying oil on the edges and turn around.

3. Serve hot with palli chutney /Ginger chutney / Tomato chutney / Coconut chutney and Sambar.

Tips / Notes:

· Ragi Dosa tastes great when served hot and made very thin.

· You can also prepare Ragi dosa with left over dosa batter instead of leftover Idli Batter and call it as instant Ragi Dosa.

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Wednesday, 4 June 2014

Ragi Oats - Rawa Dosa

Ragi is packed with calcium, iron, amino acids and anti-oxidants, Ragi is truly a natural wonder. We tell you the reasons why you must essentially include Ragi in your diet. Oats can be included in common breakfasts and are an excellent source of iron, dietary fiber and thiamin. Here comes an delicious and healthy Ragi Oats - Rawa Dosa, Dosa is a traditional breakfast item in every South Indian households. It is a comfort food which is enjoyed by everyone of all ages. These Dosa's taste great when had hot with sambar and coconut chutney. For new mom this is one of the best Confinement food to boost the milk supply.

Ingredients for Ragi Oats - Rawa Dosa:

Urad dal - 3/4 cup

Idli Rawa - 1.75 cups

Oats - 1 cup

Ragi Powder - 3/4 cup
Fenugreek / Methi seeds - 1/2 tsp
Salt to taste
Oil to prepare dosa

Water as per requirement

To prepare Ragi Oats - Rawa Dosa:

1. Wash and Soak urad dal and Fenugreek seeds for atleast 4 hours and make a smooth batter by grinding it in wet grinder or mixi.

2. Add water to the Idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Wash oats and drain excess water. Now mix the ground urad dal paste with Idli rawa and oats. Mix well till no lumps are formed.

3. Keep the batter aside overnight to ferment. Next day add Ragi flour and salt, mix well.

4. Heat the non stick dosa pan and pour the dosa batter on and spread it. pour some oil and let it cook for some time. then flip the dosa and cook in other side too. Serve this hot healthy Ragi Oats - Rawa Dosa with your favorite chutney and Sambar.

Tips / Notes:

· Ragi Oats - Rawa Dosa tastes great when served hot and made very thin.

· You can also prepare this with left over Oats Rawa Idli batter by adding Ragi flour and required amount of water to make dosa bater consistency and call it as "Instant Ragi Oats Rawa Dosa".

· U can fry Oats and make coarse powder. But I prefer to add it directly for the fast cooking process.

· Adjust Idli Rava, Oats and Ragi powder quantity as per your requirement.

So try this recipe and write back to us…We love to hear from you.

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A Guide to Easy Egg Replacement .... Kitchen Basics

Are you Vegetarian, have an egg allergy or just don’t like eggs? Here are some egg replacements that are no fuss and easy to find – you may already have these in your kitchen! Eggs play a vital role in baking and dessert recipes. They have properties that help in binding, leavening and emulsifying. Each substitute works in 1 or more ways. Baking is all about trial and error people so it really is about what works best for you and the recipe. Some of my favorites are Flax seeds, Yogurt / curd & Banana.

Replace 1 full egg with the following:

Yogurt / curd - 1/4 cup

Potato Starch - 2 tbsp

Chickpea flour - 3 tbsp + 3 tbsp water

Banana - 1/4 cup mashed

Chia Seeds (we get in super markets) - 1 tbsp ground chia seeds + 3 tbsp water. Mix and allow to sit for 5 minutes or so till it starts to gel.
Note: Use white chai seeds as the darker ones will be visible in the final product

Canned Pumpkin/Squash - 1/4 cup puree

Flax seeds (we get in super markets) - 1 tbsp ground flax seeds + 3 tbsp water. Mix well and allow to gel before adding. Alternatively you can lightly warm the mixture to thicken it before adding.

Plain Tofu (soft/silken) - 1/4 cup puree

Applesauce - 1/4 cup

For a flavorless replacement:

2 tbsp baking powder + 2 tbsp water + 1 tbsp oil

1 tsp unflavored gelatin + 3 tbsp cold water + 2 tbsp oil

To replace Egg whites:

Agar agar powder – 1 tbsp + 1 tbsp water. Whisk together and refrigerate. Once cold, whip and use as required.

So try this tips while baking and write back to us…We love to hear from you.

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Oats Rawa Idli

Rolled Oats, which are commonly referred to as just "oats" are crushed grains of oat that have been rolled into flakes. The flakes are steam treated in order to soften them and make it easier for the body to digest the grains. Oats can be included in common breakfasts and are an excellent source of iron, dietary fiber and thiamin. Here comes an Easy, delicious and healthy Oats idli, Idli is a traditional breakfast item in every South Indian households. It is a comfort food which is enjoyed by everyone of all ages. These idli’s taste great when had hot with sambar and chutney. For new mom this is one of the best Confinement food to boost the milk supply.

Ingredients for Oats Rawa Idli:

Urad dal - 3/4 cup

Idli Rawa - 2 cups

Oats - 1 cup
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates

Water as per requirement

To prepare Oats Rawa Idli:

1. Wash and Soak urad dal and Fenugreek seeds for atleast 4 hours and make a smooth batter by grinding it in wet grinder or mixi.

2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Wash oats and drain excess water. Now mix the ground urad dal paste with idli rawa and oats. Mix well till no lumps are formed.

3. Keep the batter aside overnight to ferment. Next day add salt and mix well.

4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.

5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. Serve this soft healthy Oats Rawa Idli with your favourite chutney and Sambar.

Tips / Notes:

· U can Fry Oats and make coarse powder. But I prefer to add directly for the fast cooking process.

· Adjust Oats and Idli Rava quantity as per your requirement.

So try this recipe and write back to us…We love to hear from you.

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Tuesday, 3 June 2014

Healthy Mixed vegetable Curry

Sometimes I like to add all different variety of veggies to my curry to make versatile Mix Vegetable Curry. some times i use left over veggies, which on their own are too less to make a dish. Versatile because we can serve it with Roti / Chapati / Paratha (Indian bread) or Rice or even side gravy for Vegetable Biriyani. I have used the veggies that are readily available to me but you could use as per your choice to make healthy Mixed vegetable Curry.

Ingredients for Healthy Mixed vegetable Curry:

1/2 cup chopped Broccoli

1/2 cup chopped cauliflower

1/2 cup methi leaves

2 tomatoes finely chopped

1/4 cup frozen peace

3 chopped big green chillies

2 inch Ginger & 3 cloves garlic paste

1 big finely chopped onion

Olive oil – 2 tbsp

Chilli powder – 1/2 tsp or to taste

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Water as per requirement

Salt – to taste

To prepare Healthy Mixed vegetable Curry:

1. First cut onions, tomatoes and methi leaves into fine pieces. Cut Broccoli and cauliflower and boil in water and keep it aside. make fresh ginger garlic paste using pesal / hand motor.

2. Heat olive oil in a pan, add onions, ginger garlic paste and fry till they gets golden brown colour. Add methi leaves and green chillies and saute till methi leaves get cooked approx 4-5 min.

3. Add Broccoli and cauliflower, saute till 70% cooked for this add chilli powder, corianderpowder, turmeric powder and salt. Fry for few seconds. Add tomatoes, green piece and required amount of water. Close with a lid and cook on low flame till the veggies become soft or your desired consistency.

4. Healthy Mixed vegetable Curry with Methi leaves and Tomatoes is ready. Serve hot with Roti / Chapati / Paratha (Indian bread) or Rice or even side gravy for Vegetable Biriyani.

Tips / Notes:

· U can use soaked piece instead of frozen piece.

· U can even add potatoes or your favorite veggies to this recipe.
· U can add boiled soya chunks to this recipe to make more nutritious.

· Adjust spice and salt as per your requirement.

· U can use home made ginger garilic paste instead of fresh ginger garilic paste.

So try this recipe and write back to us…We love to hear from you.

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Ridge guard / Beerakaya / Heerekai stir fry

Vegetables from the gourd family are extremely advantageous through the health perspective. There are actually various types of gourds cultivated around the world. In

India

, the frequently ingested ones are bitter gourds, bottle gourds, ridge gourds, and also snake gourds. It’s really a dark green, ridged vegetable possessing white pulp along with white seeds baked into its soft flesh. It is extremely fibrous to consume. Ridge gourd is quite lower in saturated fats as well as calories. It really is abundant with dietary fiber, vitamin C, riboflavin, zinc, thiamin, iron, as well as magnesium. For more information Click http://www.healthbenefitstimes.com/health-benefits-of-ridge-gourd/

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Ingredients for Ridge guard / Beerakaya / Heerekai stir fry:

Fresh Ridge guard – 2

Chilli powder – 1/2 tsp or to taste

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Ginger-garlicpaste -1/2 tsp

Curry leaves – 1 spring

Salt – to taste

Olive oil – 2 tbsp

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 dry red chillis

1tsp bengal gram dal/channa dal/senaga pappu

1tsp split black gram dal/urad dal/minappapu

To prepare Ridge guard / Beerakaya / Heerekai stir fry:

1.First wash Ridge gourd and peel off the sharp edges of the skin and cut into small pieces.

2. Heat olive oil in a pan, add mustard seeds and once they splutter, add the cumin seeds, red chillies, channa dal and urad dal, once the dal turns red, add the ginger garlicpaste, and curry leaves and saute for half a minute.
3. Add the Ridge guard and fry till 70 % cooked then add chilli powder, coriander powder, turmeric powder and salt. Fry for few seconds. Close a lid and cook on low flame till the Ridge guard become soft or your desired consistency.

5. Tasty Ridge guard stir fry is ready. Serve hot with rice or Chapati.

So try this recipe and write back to us…We love to hear from you.

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Sunday, 1 June 2014

Adrak Chai / Ginger Chai

There is nothing like Adrak chai in this world! ginger tea recipe is a good remedy for stuffy nose, cold & cough and sore throat. It’s complete healthy drink having good power for digestion. I know most of you know how to make ginger tea so you may feel why I am posting this recipe. Actually I just made tea for myself and felt like posting it on my blog!

Ingredients to make 3cups chai :

1 cup milk

2 cup water

2tsp tea powder

1 inch piece grated Ginger (depends on how much flavor you like)

4 to 5tsp Sugar (as per taste)

To prepare Adrak chai / Ginger tea:

1. Heat the water and milk in a saucepan over medium heat for 3 to 4 minutes till it get boiled.

2. Add tea leaves and sugar and boil it for another 4 to 5 minutes.

3. Add peeled and scraped ginger pieces and boil the tea for another 5 to 6 minutes and turn off the flame.

4. Finally strain it to serving glass and serve with biscuits.

Tips / Notes :

·        I used Tata Gold chai powder.... I personaly feel this is the best chai powder. But u can use any brand as per your choice.
·        U can prepare basic chai by omitting grated Ginger
·        Milk and water quantity can be adjusted as per your requirement.
·        You can prepare the same recipe by just using the milk its all up to individual choice.....

So try this recipe and write back to us … we love to here from you.

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Chole Masala / Punjabi Chole / Chickpea Curry

This punjabi recipe is one of the favorite traditional dishes in North India. It is a popular dish in the streets of Delhi. You could have it with bhatura, poori, chappati and kulchas. It even tastes good with rice.

Ingredients for Chole Masala :

1 1/2 cup Chana, soaked in water overnight

4 tbsp Oil

1 tsp Cumin seeds

2 Bay Leaves

2 Med Onion finely chopped

1 tbsp Ginger garlic paste

3 Tomatoes Finely chopped

1 tbsp Chana Masala

1 tsp Red Chilli powder

To Prepare Chana Masala :

1. Heat up oil, add cumin seeds, Bay Leaves, onions and cook until onion gets golden brown in colour.

2. Add ginger garlic paste and cook for 2 mts.

3. Add chana masala and cook for 2 mts.

4. Add tomatoes, red chilli powder, mix, cover and cook for 5 mts.

5. Add soaked chana, mix, add salt, water, cover and pressure cook until 8 to 9 whistles.

6. Chole masala is ready serve it with bhatura, poori, chappati and kulchas. It even tastes good with rice.

Tips / Notes:

· U can pressure cook channa before adding to masala. but I prefer this method for fast process.

· U can prepare Channa masala or use which ever brand u like. In this recipe i used MDH Channa Masala.

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Dry fruit/Nut Burfi with Jaggery

Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.

Ingredients for Dry fruit/Nut Burfi with Jaggery:

Almonds 100gm

Cashews 100gm

Pistachios 100gm
Dry coconut 100gm

Dry dates 100gm

Eadable gond / Dink / Antu 50gm

Jaggery 500gm

Ajvan 2 tsp
Ghee 500gm (as per requirement)

Popy seeds 5tsp

To prepare Dry fruit/Nut Burfi with Jaggery:

1. Grind the Jaggery in mixi and make Jaggery syrup.

2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.

4. Then fry almonds, cashews, pistachios, dry dates, popy seeds one by one on a slow flame till they get golden brown colour.

5. In a bowl put all the ingredients with Jaggery syrup and mix well.

6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness.

Allow it to cool slightly, take a knife and grease the surface with ghee.

7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store it in a jar.

Tips / Notes:

· Strain the Jaggery syrup to remove impurities if required.

· Ghee and Jaggery can be adjusted to individuals taste.

· You can also add walnuts, pecans, raisins and any dry fruits of your choice.

· U can add honey or sugar instead of Jaggery for an extra taste.

· You can also add the saffron strands.

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Chilli Chicken

Here is the lip-smacking Chilli Chicken which is one of the famous starter varieties among the Indo-Chinese cuisine. It is one of the best entrees that people choose before main course. Here is the simple recipe with which you can make Chilli Chicken at home.

Ingredients Chilli Chicken:

1/2kg skinless chicken (cut into small pieces)

1 Egg

1tsp Pepper flakes

2tsp Corn powder

Salt as per taste

oil for deep-fry

For seasoning :

4 tsp olive oil

1 tsp cumin seeds

2 nos med siz Onions cut into small pieces

3 to 4 nos Big Green chillies(which we used to prepare bajjis)

3 to 4 nos Small Green Chillies

5 nos Garlic cloves big size cut into small pieces

2 inch Ginger cut into small pieces

2 stem Curry leaf

1 pinch of Turmeric pwd

Salt as per Taste

To prepare Chilli Chicken:

1. Mix Chicken, egg, pepper flakes, corn powder and salt and keep it aside for 15/30min

2. Deep fry the chicken in the hot oil till golden brown or till chicken gets tender.

3. Meanwhile in another pan put olive oil, cumin seeds, ginger pieces, garlic pieces, curry leaves and onion, fry till ginger, garlic and onion gets golden brown colour then add curry leaf, green chillis and Turmeric pwd.

4. Fry 3 to 4 min more. Then add deep fried chicken to this and mix well for 2 min.

5. Turn the flame off. Simple Chilli Chicken is ready. Serve hot as a starter or as a side dish or simply with Chai.

Tips / Notes:

· Make sure to deep fry chicken in med heat so that chiken cooks tender .

· The salt and spice level of chillies can be adjusted according to taste.

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Egg-less Chocolate Beetroot Cake Using Wheat Flour

Healthy, moist, delicious Egg-less Chocolate Beetroot Cake with Wheat flour for Vegetarians. A Chocolate Beetroot Cake that will change your mind about beetroot – and chocolate cake – forever. A deeply chocolatey cake, this is moist, lush and delicious. The fact that it’s packed full of really good for you beetroot is just an added bonus. Nutrients, antioxidants and dark chocolate cake.

Ingredients for Egg-less Chocolate Beetroot Cake with Wheat flour:

2 cup Wheat flour

2 med size Beetroot grated

1/2 cup Oil

2/3 cup Sugar

6 tbsp Unsweetened Cocoa Powder

1 1/2 cup hot water

1/2 tsp Baking Soda

1/2 tsp Baking Powder

2 tbsp lemon juice

1/2 tsp Vanilla Essence

To prepare Egg-less Chocolate Beetroot Cake with Wheat flour :

1. Preheat the oven for 220'c for 10 min.

2. In a bowl add all wet ingredients - Oil, Sugar, Hot water,Vanilla Essence, and stir well till sugar dissolves.

3. Sew all dry ingredients to wet ingredients Wheat flour, Cocoa Powder, Baking Soda, Baking Powder and mix well.

4. Add Lemon juice. It reacts with baking soda in it, which helps cake to rice.

5. Grease cake tin with butter and pore the cake mixture.

6. Place the cake tin in oven and bake at 220'c for 25 min or until a tester inserted near the centre comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack.

7. Delicious Chocolate cake is ready to serve.

Tips / Notes:

· If you taste the cake while warm you will taste the beets. Strange, I know, but if you wait until the cake is completely cool, you will taste nothing but rich chocolate!

· U can prepare this cake using Mida/plain flour instead of wheat flour.

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Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal

As every one know pongal is the festive dish in south

India

, I just tried this recipe with thin Beaten Rice / Avalakki / Atukula / Poha and jaggery. It came out really well.

Beaten Rice / Avalakki / Atukula / Poha are available in three different types:

1.Fine Flakes

2.Medium Flakes

3.Thick Flakes

So for this dish Thin Flakes is the one which goes so perfect.

Ingredients for Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal:

1 cup - Thin beaten rice / Avalakki / Atukula / poha

3/4 cup - Jaggery (Bella / Gud )

2 tbsp - Ghee

1 tbsp - Cardamom Powder

1 tbsp each Cashew nuts, dry grapes

1/4 cup - water

Pistachio - for decoration (Optional)

To prepare Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal:

1. Soak the beaten rice for some time to soften. Drain the water completely and keep it aside.

2. Roast the Cashew nuts, dry grapes using a tbsp of Ghee.

3. In a pan drop in the jaggery along with water. Let the jaggery dissolve and start boiling.

4. Leave them to boil ,till you get the string consistency.

5. Now add Cardamom powder and Rice / Avalakki / Atukula / Poha , mix them well. Cook them for 3 mins.

6. Add the roasted cashews, dry grapes and a table spoon of Ghee mix well.

7. Decorate with Pistachio and serve hot.

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Egg Omlet with Vegetables

An Indian Egg Omelette is generally made with onions, green chillies / chilli powder or combination of both and cilantro/coriander leaves. I like to add some veggies like capsicum/bell pepper, carrot etc. which makes the omelette healthy and tasty.

Ingredients to make 3 Egg Omlet with Vegetables :

3 Eggs

3tbsp oil

2 no Onions

1/2 Capsicum/Bell Peppers

1 big Carrot

1/4 cup Cabbage

1 med Tomato

2 Green Chillies

Cilantro/Coriander leaves

1/4 tsp Black Pepper Powder

Salt as per taste

To prepare 3 Egg Omlet with Vegetables :

1. Finely chop onions, capsicum, cabbage, tomatoes, green chillies and cilantro. Grate carrot. You can use any veggies of your choice.

2. Break the eggs and pour it in a bowl. Whisk/beat (with a spoon/fork) the egg till the yolk is mixed well. Add salt, black pepper powder, chopped green chillies, all chopped veggies and whisk again.

3. Heat nonstick pan, applay oil and pour this mixture on the pan and spread it with the spoon. Drizzle little oil and flip the other side after a minute or so. Roast both sides till golden brown. Serve Veggie Egg Omlette with bread and tomato ketchup. with this recipe u can prepare 3 omletts.

Tips / Notes:

· U can add red chilli powdre instead of green chillies or combination of both.

· Adjust spice and salt as per your requirement.

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Simple Onion Omlet / Instant Onion Omlet

An Indian Egg Omelette is generally made with onions, green chillies / chilli powder or combination of both and cilantro/coriander leaves.

Ingredients to make 3 simple omlet :

3 Eggs

2 med onions (cut into small pieces)

1/4 tsp Red chilli powder

1/4 tsp Salt

3tbsp oil

To prepare each Omlet :

1. Take a glass, Break a egg into a glass. Add a pinch of salt, Red chilli powder and a feast full of onions and gently whisk them with a fork. Just enough to merge the whites and yolks together. Don't over do this whisking.

2. Add a tablespoons of olive oil to the frying pan then pour the egg mixture. Cook till the egg is done and turn the omlet to the other side. Then cook it for 30 seconds and serve hot with bread slices with ketchup.. kids will love it.

3. Repeat the same steps for remaining two omlets.

Tips / Notes:

· U can add cilantro/coriander leaves before whisking the egg mixture.

· U can add green chillies instead of red chilli powder or combination of both.

· Adjust spice and salt as per your requirement.

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Tuesday, 10 June 2014

Wednesday, 4 June 2014

Tuesday, 3 June 2014

Sunday, 1 June 2014