Spinach Kuzhi Paniyaram

Kuzhi paniyaram is one of my favourite dish when paired with the yummm tomato or pudhina chutney.Basically i prepare these paniyaram's instatly with left over idli batter. By now most of my fellow bloggers would know that i am a health freak and i peep deep in to the nutrition fact of each food i cook at home. So this time i have added spinach / palak to make the simple paniyaram a more healthier one !!!

Preparation Time : 10 Minutes
Cooking Time : 10 Mins
Serves : 2

Ingredients :

Left over Idli Batter : 3 cups
Spinach - 1 cup - finely chopped
Onion - 3/4 cup - Finely Chopped
Green Chilli - 2 - 3 or accordingly - Finely Chopped
Mustard - 1 tsp
Urad Dal - 1 teaspoon
Salt -a pinch if required (as there is already salt added in the idli batter )

Method :

Heat a teaspoon of oil in a tadka pan, add mustard, let it splutter, now add urad dal fry until golden brown. Finally add a pinch of asafoedita. Mix all the ingredients together along with the mustard tadka and mix well and keep it aside.
Now heat a paniyaram pan, grease it with little oil, pour a spoonful of the batter to the pan and cook covered on medium flame until it turns golden brown, similarly turn the other side and cook untill golden brown. Serve hot with any chutney of your choice.
This can be served as a snack or as breakfast !!

Watermelon Rind Sabzi

Watermelon season being peak now, i wish not to throw even the rinds as there can be something made yummy out of it, earlier i had tried watermelon rind halwa, which came out very well, this time i tried some tangy sabzi which also came out well , tasted just perfect with rotis.

Preparation Time: 15 Minutes
Cooking Time : 20 Minutes
Serves :2

Ingredients :

Water melon Rind - 2 medium cups - Peeled and chopped
Jeera - 1 tsp
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1/2 tsp or accordingly
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Asafoedita - a pinch
Oil
Salt

Method:

Pressure cook the rinds for 15 mins or upto 3 whistles without water. Heat oil in a pan, splutter jeera, then add ginger garlic paste, saute for few seconds, then add the cooked rind along with all the other ingredients anc cook in medium flame for 5 minutes or untill all the water is absorbed. Serve hot with rotis or rice.

Tip: Do not pressure cook rinds with water as they themselves leave lot of water, so pressure cook them dry.


Luv
Lavanya :)

Luv

Lavanya :)

Sprouted Moong Dal Chutney

These days all of us are so health conscious that what ever we eat or we feed our kiddos , we ensure that there is right nutrition in every bite of food. One such nutritious chutney recipe is sprouted moong chutney, which tastes awesome packed fully with nutrition.

Preparation time : 2 days ( for making sprouts)

Cooking Time : 3 Minutes

Serves : 3

Ingredients :

Sprouted Moong dal - 1 cup

Onion - 1/2 cup - Finely Chopped

Tomato - 1 small - finely chopped

Tamarind - peanut sized

Red chilli - 1

Green Chilli - 1

Salt

Oil - 1 teaspoon

Method :

Saute all the ingredients in a pan with one spoon of oil for 2 to 3 minutes. Let it cool, blend it with salt in a mixer with required amount of water. Tasty chutney is ready. Serve it along with idli, dosa or rotis.

Luv

Lavanya :)

Pavakkai Pitlai / Bitter Gourd Curry

Bitter Gourd also called bitter melon has huge range of medicinal properties. majorly used to control diabetes, cleanses the stomach ( if you have worms) . Most of us are qutie aware of these facts, this particular recipe that i adapted from my mom's kitchen gives a varied flavour of slight bitterness with a tangy taste.

Preparation Time : 15 Minutes

Cooking Time : 15 Minutes

Serves : 4

Ingredients : 

Bitter Gourd - 2 Small Sized - cut in to round slices

Toor Dal - 1/2 cup - Boiled and mashed

Peanuts - 1/4 cup - Boiled

Tamarind - 1 Lemon sized - pulped

Green Chilly - 1

Sambhar Powder - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Jaggery - 1 teaspoon

Mustard - 1 teaspoon

Urad Dal - 1 teaspoon

Asafoedita - a pinch

Curry leaves - 7 to 10

Oil

Salt

To Grind

Coconut - 3 table spoon

Red Chilli - 2 

Coriander Seeds - 2  teaspoons

Method :

Rub sliced bitter gourd with salt and keep it aside for half an hour . Later Squeeze and pressure cook for just one whistle . Now heat a pan, pour 2 tbps of oil, add mustard let it splutter, then add  urad dal, curry leaves and slit green chilli, saute for half a minute. Now add asafoedita and the pressure cooked bitter gourd. Add the tamarind pulp, sambar powder and turmeric powder. Leave it to boil on medium flame for 4 minutes. Later add the cooked toor dal,peanuts, jaggery, salt and the coconut paste. Add some water if required . Let it cook for 5 more minutes. The gravy should be little thick.Serve hot with rice or rotis !!!

Luv

Lavanya :)

Drum Stick Leaves Roti

Drumstick Leaves have always been used to combat malnutrition among infants and is a good lactating agent in  nursing mothers. Leaves can be eaten fresh, cooked, or stored as dried powder,The leaves are most often added to a broth to make a simple and highly nutritious soup.These leaves have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrot, and 2 times the protein in milk. Just a small bunch of these leaves can be used as garnishing similar to coriander leaves. Isn't it a nutritious packed green.

Preparation Time : 20 Minutes

Cooking Time : 15 Minutes

Serves : 2

Ingredients:

Whole Wheat Flour - 2 cups

Cleaned Drumstick leaves - 1 cup

Salt

Water

Oil / Ghee - 1 tbps

Method:

Add wheat flour, drumstick leaves, salt and sprinkle water and knead it to a nice soft dough. Leave it for 10 Minutes. Now split the dough in to 6-8 equal sized balls, roll it in to round rotis. Heat a tawa, place the roti gently and cook until golden brown on both the sides. Smear ghee on both sides and serve hot with  delicious curry of your choice or just simply with pickle and yoghurt :)

Tips :

You can also add more masalas and make it in to a paratha.

Luv

Lavanya :)