This yields smoother result than using urad dal and its better nutrition wise as well.
Category :Vegetarian, fat free, gluten free, Nut free
Preparation Time : 10 min.
Cooking Time: nil
Skill level : easy
Ingredients :
Batter:
1 c whole urad
3 c idli rava
1 tbs yogurt
1. Soak urad and idli rava separately, over night.
2. Grind urad into fine paste.
3. Grind idli rava little bit
4. Mix everything, let it stay for 8 hours or so.
Sunday, May 25, 2014
Saturday, May 24, 2014
More Sore
Your kids don't like bottle guard. When you mention that I made bottle guard curry, they don't want to have dinner or they are not hungry anymore. Sounds very similar? Yes, most people feel that bottle guard is food for seek people and too plain. If you will give this curry to them they will change their opinion. Even my family loves this preparation and most of all is its quick and easy to prepare.
Category :Vegan, healthy fat, gluten free
Preparation Time : 5 min.
Cooking Time: 5 min.
Skill level : easy
Ingredients :
2 c cooked diced bottle guard
1 red chili
10 curry leaves
1 ts rice soaked in 1 tbs water
3 garlic cloves
1/8 fresh coconut
salt
1 ts ghee
1 ts cumin seeds
5 curry leaves
1/4 ts asafoetida
1 tbs cilantro, finely cut
1/2 c Yogurt
1. Blend red chili, curry leaves, rice, coconut, garlic and salt into smooth paste.
2. Mix bottle guard with paste.
3. When ready to serve temper cumin seeds in ghee add curry leaves and asafoetida and add it to bottle guard.
4. Mix yogurt and garnish with cilantro.
5. Serve at room temperature.
* try to get very fresh bottle guard, it has sweetness of its own.
* Don't forget to taste bottle guard before cutting, very rare but it's bitter sometimes and then it's very bad for health too.
Category :Vegan, healthy fat, gluten free
Preparation Time : 5 min.
Cooking Time: 5 min.
Skill level : easy
Ingredients :
2 c cooked diced bottle guard
1 red chili
10 curry leaves
1 ts rice soaked in 1 tbs water
3 garlic cloves
1/8 fresh coconut
salt
1 ts ghee
1 ts cumin seeds
5 curry leaves
1/4 ts asafoetida
1 tbs cilantro, finely cut
1/2 c Yogurt
1. Blend red chili, curry leaves, rice, coconut, garlic and salt into smooth paste.
2. Mix bottle guard with paste.
3. When ready to serve temper cumin seeds in ghee add curry leaves and asafoetida and add it to bottle guard.
4. Mix yogurt and garnish with cilantro.
5. Serve at room temperature.
* try to get very fresh bottle guard, it has sweetness of its own.
* Don't forget to taste bottle guard before cutting, very rare but it's bitter sometimes and then it's very bad for health too.
Very simple bottle guard curry
Very simple yet delicious curry. My mom used to make this for me and my favorite one. Good for people with weak digestion, had baby or seek.
Category :Vegan, low fat, gluten free
Preparation Time : 5 min.
Cooking Time: 15-20 min.
Skill level : easy
Ingredients :
1 ts ghee
1 ts cumin seeds
1/2 ts Turmeric
1/4 ts asafoetida
1 green chili cut
10 curry leaves
2 c diced bottle guard
1/2 ts ginger
salt
1 ts cumin powder
3 ts coriander powder
1 tbs cilantro, finely cut
1. In a wok, heat ghee, add cumin.
2. When cumin flutters add green chili, curry leaves, turmeric and asafoetida.
3. Add bottle guard and ginger.
4. Let it cook till almost done.
5. Add salt and coriander cumin powder, cook till done.
6. Garnish with cilantro and serve warm.
* try to get very fresh bottle guard, it has sweetness of its own.
* Don't forget to taste bottle guard before cutting, very rare but it's bitter sometimes and then it's very bad for health too.
Category :Vegan, low fat, gluten free
Preparation Time : 5 min.
Cooking Time: 15-20 min.
Skill level : easy
Ingredients :
1 ts ghee
1 ts cumin seeds
1/2 ts Turmeric
1/4 ts asafoetida
1 green chili cut
10 curry leaves
2 c diced bottle guard
1/2 ts ginger
salt
1 ts cumin powder
3 ts coriander powder
1 tbs cilantro, finely cut
1. In a wok, heat ghee, add cumin.
2. When cumin flutters add green chili, curry leaves, turmeric and asafoetida.
3. Add bottle guard and ginger.
4. Let it cook till almost done.
5. Add salt and coriander cumin powder, cook till done.
6. Garnish with cilantro and serve warm.
* try to get very fresh bottle guard, it has sweetness of its own.
* Don't forget to taste bottle guard before cutting, very rare but it's bitter sometimes and then it's very bad for health too.
Friday, May 23, 2014
Farali Potato Curry
Category :Vegan, low fat, gluten free
Preparation Time : 5 min.
Cooking Time: 15-20 min.
Skill level : easy
Ingredients :
1 ts oil
1 ts cumin seeds
1 green chili cut
10 curry leaves
2 c cubed red and gold fingerling potato
1/2 c roasted peanut (coursely chopped)
1 ts peppercorns crushed
2 ts lemon juice
1 tbs cilantro, finely cut
salt
1. In a nonstick heat oil and crackle cumin seeds.
2. Add chili and curry leaves and roast for 1 min @ medium low heat.
3. Add potatoes and cook till done, moving contents occasionally.(If they are golden brown it tastes better)
4. When almost done add peanuts and salt.
5. Cook 2-3 more min.
6. Turn the heat off, add pepper, lemon and cilantro.
7. Serve warm.
Preparation Time : 5 min.
Cooking Time: 15-20 min.
Skill level : easy
Ingredients :
1 ts oil
1 ts cumin seeds
1 green chili cut
10 curry leaves
2 c cubed red and gold fingerling potato
1/2 c roasted peanut (coursely chopped)
1 ts peppercorns crushed
2 ts lemon juice
1 tbs cilantro, finely cut
salt
1. In a nonstick heat oil and crackle cumin seeds.
2. Add chili and curry leaves and roast for 1 min @ medium low heat.
3. Add potatoes and cook till done, moving contents occasionally.(If they are golden brown it tastes better)
4. When almost done add peanuts and salt.
5. Cook 2-3 more min.
6. Turn the heat off, add pepper, lemon and cilantro.
7. Serve warm.
Mix Fruit salsa
Category :Vegan, fat free, gluten free, Nut free
Preparation Time : 10 min.
Cooking Time: nil
Skill level : easy
Ingredients :
2 c chopped mix fruits ( cantaloupe, orange, apple, grapes, mango etc.)
1/2 c onion finely chopped
1/2 ts garlic chopped
1 tbs cilantro finely chopped
1 tbs lemon juice
1/2 ts green chili finely cut (jalapeno)
1/4 ts roasted cumin powder
2 ts sugar
salt as needed
1. Mix the ingredients.
2. Serve with Mexican food or Baked tortilla chips.
Preparation Time : 10 min.
Cooking Time: nil
Skill level : easy
Ingredients :
2 c chopped mix fruits ( cantaloupe, orange, apple, grapes, mango etc.)
1/2 c onion finely chopped
1/2 ts garlic chopped
1 tbs cilantro finely chopped
1 tbs lemon juice
1/2 ts green chili finely cut (jalapeno)
1/4 ts roasted cumin powder
2 ts sugar
salt as needed
1. Mix the ingredients.
2. Serve with Mexican food or Baked tortilla chips.
Yummy Cabbage Kathi Rolls
Category :Jain, Vegan, low fat, gluten free, High in protein
Preparation Time : 5 min.
Cooking Time: 5 min.
Skill level : intermediate
Ingredients:
2 Spinach Roti
4 tbs New type Cabbage curry
2 tbs hung curd( Greek yogurt )
1 tbs sliced onion(optional)
2 ts sugar
salt pepper
1. Mix Greek yogurt, salt, pepper, sugar.
2. Place roti on plate and layer it with cabbage curry, onion and Greek yogurt mix.
3. Make nice n tight roll
4. On griddle roast the roll with ghee for 1 min or until golden crisp each side.
5. Enjoy while warm.
New type Cabbage curry
This curry is guaranteed to get you a praise. Everybody likes it when I make except my kids because they stopped liking it since now it is my husbands favorite, so I make it often and they don't like ginger but if I put a dollop of yogurt on top, while serving, they really love it.
Category :Jain, Vegan, low fat, gluten free, High in protein
Category :Jain, Vegan, low fat, gluten free, High in protein
Preparation Time : 5 min.
Cooking Time: 10-15 min.
Skill level : Easy
Ingredients:
1 ts oil
1 ts cumin seeds
1 ts sesame seeds
2 red chilies
7-8 curry leaves
1/2 ts asafoetida
2 c finely sliced fresh cabbage
1/2 ts ginger finely grated
2 tbs roasted crushed peanuts
2 tbs fresh coconut, grated
salt as per need
1 tbs cilantro
1. Heat oil in a wok over medium heat
2. Add cumin and after it flutters that add sesame seeds, chilies and curry leaves.
3. Cook for 5 min. covered take care not to let stick at bottom.(If it's sticking add 1 ts water.)
4. Add ginger and peanuts and cook 3 more min.
5. Add salt and coconut and cook 2 more min.
6. Garnish with cilantro and serve warm.
*If you have a cabbage lying in the fridge for a while you might have to cook little more.
* you can add 1/2 ts Black pepper if you like.
* To make this curry hot n spicy replace red chilies with green birds eye or any hot chili.
Ingredients:
1 ts oil
1 ts cumin seeds
1 ts sesame seeds
2 red chilies
7-8 curry leaves
1/2 ts asafoetida
2 c finely sliced fresh cabbage
1/2 ts ginger finely grated
2 tbs roasted crushed peanuts
2 tbs fresh coconut, grated
salt as per need
1 tbs cilantro
1. Heat oil in a wok over medium heat
2. Add cumin and after it flutters that add sesame seeds, chilies and curry leaves.
3. Cook for 5 min. covered take care not to let stick at bottom.(If it's sticking add 1 ts water.)
4. Add ginger and peanuts and cook 3 more min.
5. Add salt and coconut and cook 2 more min.
6. Garnish with cilantro and serve warm.
*If you have a cabbage lying in the fridge for a while you might have to cook little more.
* you can add 1/2 ts Black pepper if you like.
* To make this curry hot n spicy replace red chilies with green birds eye or any hot chili.
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