Dhokla

Basin powder 2 cups, yogurt 1 cup, water 1 cup, turmeric powder  a pinch, salt to taste.
In a bowl whisk the ingredients in yogurt. Then add little, little water and again whisk
to form a semi thick batter. Allow to ferment for 3 to 4 hours.

Soda powder 1 tsp., oil 2 tsp., green chilly paste 2 tsp.,
Add these ingredients into the batter, whisk well, keep for 20 minutes.
Grease a plate, and steam cook in a idly cooker or a momo maker.
Allow to cool and cut into desirable shape. Serve with green or red chutney.

Vadi

Colocasia leaves  10, cut the stalk, wash, wipe and dry the leaves with kitchen tissue.
Up down the leaves, cut off the thick veins, without breaking the leaves.
For batter
Basin powder 2 cups, ginger garlic paste 3 tsp., turmeric powder 1/2 tsp., chilly powder 2 tsp., coriander powder 2 tsp., asafoetida powder 1/2 tsp., tamarind concentrate 1/2 tsp., cumin
powder 1/2 tsp., salt to taste. Put the ingredients in a bowl, add  warm water, whisk it
thoroughly into a semi thick batter.
Place the leaf facing up, spread the batter through out, put the next leaf in opposite direction,
spread batter, likewise, complete spreading over the leaves. Roll it and tie with banana strings.
Steam cook in a momo maker.
Allow to cool, cut into 1/2 round pieces. Shallow fry or stew it serve along with evening tea.

Sprouted Moong Dal subji

Moong dal  2 cups, soaked for 6 hours, drained and keep it over night to sprout.
Just steam for 5 minutes and keep aside.
Grated coconut 1 1/2 cups, garlic cloves 2, shallots 3. green chilly 2, cumin seeds 1/4 tsp.
Grind these ingredients into a coarse mixture.
Coconut oil 1 tbsp., mustard seeds 1/4 tsp., red chilly 2, broken into 2, curry leaf 1 sprig.
Heat oil in a pan, drop in mustard seeds, allow to pop, add red chilly, followed by curry
leaves, add coconut mix, sauté for 30 seconds, add steamed moong dal, combine well.
Transfer into a serving bowl. Serve with rice, roti and chapatti.

Curd salad

Salad cucumber 2, chopped,
Green chilly 3, cut into rings,
Yogurt 2 cups, salt to taste.
Chopped cilantro 2 tbsp.
Combine the ingredients together and serve.

Carrot rice

Basmati rice 3 cups, cooked in six cups of water, spread and allow to cool.
Carrot 500 gram, beans 100 gram, both chopped, onion 1, chopped, ginger garlic paste
2 tsp., vegetable oil 3 tbsp., salt to taste.

Heat oil in a pan, drop in onion, sauté till light brown, add garlic paste, followed by
carrot and beans, sauté till tender, add salt, mix, add rice, combine well.
Serve with salad and papad.
 

Simple salad

Carrot 2, Salad Cucumber 1, both spirally sliced,
salt to taste, lemon juice 2 tbsp.

Combine the ingredients, salad is ready. Serve after 15 minutes.
Have this salad before main meals to avoid over eating.

Methi Paratha

 Methi leaves a bunch, cleaned and chopped, turmeric powder 1/3 tsp., salt to taste, ginger garlic paste 1 tsp., cooking oil 2 tbsp.
Heat oil in a shallow pan, drop in methi leaves, ginger garlic paste,
sauté for two minutes, add turmeric powder, mix well.

 Potato 2, cooked, peeled and smashed. Add smashed potato into
the methi leaves, combine well and sauté for 2 minutes. Allow to cool.

 Add two cups wheat flour to the mix, add salt to taste. Combine the ingredients and prepare soft dough. Keep for half an hour.

 Divide the dough into lemon shape balls and press into round
parathas. Heat a pan and prepare parathas stewing both sides.

Paratha is ready. Serve with vegetable kurma or chicken curry.

Healthy meal for lunch or dinner...

Chapatti, Dal methi curry, vegetable subji and salad....

Chapatti
Wheat flour 1 cup, salt to taste, curd 1 tbsp.
Combine the ingredients, add enough water and prepare dough. Keep for half an hour.
Divide into lime size balls. Press the ball and spread.
Heat a pan, stew both sides and prepare dry chapattis.

Dal Methi leaves curry
Dal 1 cup, pressure cooked, methi leaves 1 bunch, cleaned and separated, shallots 3, chopped,
garlic 2 cloves, crushed, chenna masala 1 tsp., salt to taste, sunflower oil 1 tbsp. Heat oil in a pan,
drop in shallots, garlic, sauté, add methi leaves, sauté till cooked, add masala and salt, add dal,
combine well.
Veg subji
Onion 1, carrot 2, potato 1, beans 5, cube all veggies. Cook well. Add 1 tsp. cooking oil, salt to
taste, little coriander leaves and combine well.
Salad
Mix some cucumber and carrot slices , sprinkled with little lime juice and salt to taste.

Sprouted Moong Dal salad...

 Green gram (Moong Dal) 2 cups, soak for 6 hours, drain out balance water, allow to sprout over night. Steam cook the dal,
with 1/4 tsp. turmeric powder and salt to taste.
Grated coconut 2 cups, crushed pepper 2 tsp., honey 3 tbsp.
Combine the ingredients and serve.
This dish is delicious and contains high protein.

Ragi Mudde

 Tasted Ragi Mudde, while I was at Yelahanka to attend a workshop. My friend Ms Keerti , helped me to get Ragi Mudde.
Ragi  is rich in calcium, protein and also have good amount of iron.
  I used to prepare ragi roti, ragi pudding, ragi ada steamed or dry
prepared in banana leaves.

This dish is a traditional of South Karnataka. I asked the lady
in the restaurant about the preparation.

Ragi flour 1 cup, salt to taste, water 1 cup.
Mix the ingredients, whisk well to form a semi thick batter.

Boil 1 cup of water, at the highest boiling point, add the batter, stir
quickly to form a semi thick soft dough with the other side of a wooden ladle. Reduce the flame, allow to remain for 5 minutes.
Close with a lid and allow to cool. Wet your hands and form required shaped balls and serve with spicy vegetable curry or
chicken curry. Dal with onion, green chilly was the curry served.

Here I cut it into small pieces to share with colleagues of the workshop. Take a piece of Ragi  Mudde, smash it in curry and swallow. That's the way to eat this dish. It's really healthy and tasty.
I want to prepare Ragi Mudde at home.

Vegetable noodles

Noodles 250 gram, cook the noodles in boiling water. Strain, and keep aside.
Care should be taken not to over cook.
Carrot 4, capsicum 1,  onion 1, garlic cloves 4, ginger 1 inch piece, all thinly sliced.
Steam the vegetables for 3 minutes.
Vegetable oil 1 tbsp., tomato sauce 3 tbsp., chilly sauce 2 tsp., soy sauce 2 tsp., salt
to taste, celery 1 stalk, chopped.
Heat oil in a wok, drop in the steamed vegetables, sauté till cooked, add sauces, noodles,
 combine well, add celery, adjust salt.
Transfer into a serving bowl.

Tomato coconut curry

Tomato 3, sliced, onion 1, thinly sliced, garlic 3 cloves, thinly sliced, green chilly 3, silted,
Cook the ingredients with salt to taste.
Grated coconut 1/2 cup, chilly powder 1/2 tsp., turmeric powder a little, asafoetida powder
1/4 tsp. Grind coconut to a fine paste and add the powders.
Mix with cooked tomato, allow to bubble.
 Mustard a little, fenugreek a pinch, dried chilly 1, broken into 2,curry leaf a sprig, coconut oil
2 tsp.
Heat oil in a pan, drop in the ingredients, allow the seeds to splatter and garnish the curry.