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.

Baked chicken for kids

Chicken with bone 10 pieces,
lemon juice 1 tbsp., black pepper powder 1/2 tsp., turmeric powder a pinch, ginger garlic paste 1 tsp.,
salt to taste, onion powder 1 tsp.
Mix the ingredients together, rub the mix on the chicken pieces, refrigerate for 3-4 hours.
Bake the chicken on a 375 degree preheated oven for 30 minutes.
Kids love this dish. For a party don't worry......easy to prepare and delicious too....

Cauliflower mutter stew

 Cauliflower small 1, flowers separated, soak in salted light turmeric luke warm water for 10 minutes. Drain and marinate with lemon juice and salt to taste. Keep for half an hour. Microwave for 5 minutes and keep aside.
Frozen green peas 1/2 cup, onion 1,thinly sliced,
garlic cloves 2, ginger 1/2 inch piece, both finely chopped, coconut milk 1/2 cup, turmeric 1/6 tsp., coriander powder 1/2 tsp., cumin powder 1/4tsp.,
black pepper powder 1/4 tsp., garam masala 1/4 tsp., salt to taste, cooking oil 1/2 tbsp.
Heat oil in a shallow pan, drop in onion, sauté till transparent, add garlic and ginger, sauté till light brown, add curry powders, salt, add cauliflower, mix well, allow to cook in low flame, add green peas, sauté for 2 minutes, add coconut milk, allow to remain in low flame till, gravy thickens. Transfer into a serving bowl and serve with bread.
Good for a light dinner.