EASY MODHAK

You need:
Rice four : 1 and 1/2 cups
Coconut scrapings: 3/4 cup
Jaggery : 1/2 cup
Nutmeg powder: 1/2 tsp
Cardamom powder: 1 tsp
Ghee: 1 tsp
Water : 1 and 3/4 cup

Method:
1. In a kadai add the coconut scrapings and jaggery together and continue stirring on medium heat till the jaggery melts and the the mix starts leaving the sides of the kadai.Ad 1 tsp ghee ,stir well and switch off the gas.Add the nutmeg and cardamom powder.The filling is ready.
In another pan add 1 and 3/4 cup water and 1 tsp oil.When the water starts to boil slowly add the rice flour stirring continuously ,ensure no lumps are formed. Continue stirring on and on till the dough leaves the sides of the pan.Remove from the pan and transfer to a bowl.Cover with a wet cloth for 10 mins.

2. After 10 mins remove the cloth.Knead the dough well.Take a small piece of the dough,make a small cup and put 1 tsp of the filling.Gently bring the sides of the dough over the filling and close the modhak.

3.Put the steamer with water on the stove.Arrange the modhaks on the steamer plates and steam for 12 mins.Cool the modhaks.Gently remove from the steamer plates and arrange on a plate.

4.Serve as a dessert.

Note: Modhaks are also called sweet dumplings and made for Lord Ganesh. It is one of the easiest indian sweets to make.

Happy cooking!!!!!!!!!!Happy eating!!!!!!!!!!!!

LENTIL SHEPHARD'S PIE

You need:
Potatoes:150 gms                              Red chilli powder : 1 tsp
Mixed vegetables: 1 cup                    Dhaniyajeera powder: 1 tsp  
Palak:1 cup                                       Dried herbs: 2 tsp
Milk: 2 tablesp                                  Oil: 2 tablesp
Tomatoes : 2 big                                Garlic:1 pods
Tomato purée : 2 tablesp                   Green chillies:2
Grated cheese: 2 tablesp                    Salt and pepper to taste
Butter : 1 tablesp                               Coriander leaves:2 tsp
Brown masoor dal: 1/2 cup

Method :
1.Clean and pressure cook potatoes and the brown masoor dal.Clean spinach well and chop fine.Chop onions finely,mince green chillies,chop tomatoes and mince garlic.
2. Cut the mix vegetables finely.Heat oil in the kadai,when hot add the garlic pieces and sauté well,add the minced green chillies and the onions.Stir well for 4 to 5 mins on medium heat.Add the vegetables and spinach Add the dried herbs.
3. Add the chopped tomatoes and continue stirring.Add the red chilli powder,dhaniyajeera powder,salt and fry well.Add the tomato purée.Now put in 1and 1/2 cup water cover with a lid and simmer till the vegetables are cooked.
4. In a bowl mash the still warm potatoes well.Add the milk,salt and pepper,1 tsp butter and 1 tsp coriander leaves.Mash well to remove any lumps.
Preheat the oven to 190 degree
5.Take an oven proof  bowl.. Now start layering with 1/2 of the tomato vegetable gravy,follow it up with the 1/2 of the lentils,sprinkle the cheese,again layer with the rest of the gravy and the final layer of the lentils.Cover this completely with the mashed potatoes.
6. Bake in the preheated oven for 20 mins.
7.Serve hot with toasted bread or fresh dinner rolls.

POTATO PANCAKES

U need:
Potatoes : 150 gms
Fresh cream : 1/4 cup
Cornflour : 1 tablesp
Salt and pepper to taste.
Butter to fry the pancakes
Topping:
Fresh Tomatoes:2 big
Onion:1 medium
Ginger/garlic paste : 1 tsp
Red chilli powder:1 tsp
Dhaniyajeera powder: 1 tsp
Raisins ; few
Oil : 1 tablesp
Honey:1/2 tsp

Method:
1. Topping: Clean and chop the tomatoes.Dice onion finely.Heat oil in a kadai.
2. When hot ad the onions and ginger/garlic and sauté well for 5 mins till the onions turn a little translucent.
3.Now add the tomatoes and continuing stirring.Add red chilli powder,dhaniyajeera powder and salt.Add a little water and simmer till till it reaches chutney consistency. Add the raisins and honey.Transfer to a bowl and set aside.
4.Clean and boil the potatoes.Cool.peel the skin and mash well.Add the cream,cornflour,salt and pepper and mash well.Ensure there are no lumps.
5.Heat  tava (griddle) and season with some butter.Divide the potato dough into 4 parts.Take one roll and pat it into a semi thick circle.Put this onto the tava add a little more butter and cook both sides well till the pancakes are golden brown.Take a spoonful of the topping gently spread on top of the pancake.After a min remove from the tava.Make the rest of the pancakes this way.
6.Pack your lunch box with is delicious potato pancakes

Note ; You can pre prepare the dish the previous day thereby saving time.This nutritious and tasty pancake make a great lunch box treat.
Happy cooking!!!!Happy eating!!!!!!!!!!!

HUMMUS SANDWICHES

U need:

For sandwiches                                                           For Hummus

Fresh sandwich bread slices: 4                                    Kabuli chola: 1 cup

grated cheese: 2 tablesp                                              Sesame seeds : 2 tsp

Grated carrots: 1/4 cup                                               garlic clove: 1

finely dice capsicums: 2 tablesp                                   lemon juice: 2 tsp

Butter                                                                        coriander leaves: 2 tsp

                                                                                  minced green chillies:2 tsp

                                                                                  salt and pepper to taste

Method:

1. To make the Hummus: 

    Clean and soak the kabuli channa overnight.Next day put the soaked channa in the mixie jar and grind to a paste adding a little water.Add the sesame seeds,salt pepper,green chillies,garlic and coriander leaves and grind further to a smooth paste.Add the lemon juice and mix well.Transfer into a bowl.Set aside.

2.Sandwiches:

   Mix together cheese,carrots and capsicums in a bowl.Add salt and pepper to taste.Take 2 bread slices.Apply a little butter on one bread slice.Apply the hummus paste generously.On this put a tsp of the cheese carrot mix.Take the other bead slice and put it on top of the first slice.Press well.Cut the crusts of the bread with a knife and slice the sandwich into two. Repeat the same with the other two bread slices.

3.Put the sandwiches in your lunch box.

Note: These sandwiches can also be grilled and tastes as good as fresh ones.If some Hummus is left you can add this to any dish you make.This paste lasts for 3 days in the refrigerator.Add salt according to your taste

 Happy cooking!!!!!!!!!!!Happy eating!!!!!!!!!!!.

Tip: You get sesame seed paste in shops,if you are using this avoid the sesame seeds mentioned above.You can mix in the sesame seeds paste instead.

Kabli chola is also called chick peas.

DOUBLE DECKER DOSA SANDWICH

U need:
Dosa batter : 4 ladles                              Fine minced onion: 1/4 cup
coriander/mint chutney:1/4 cup                Grated paneer: 1/4 cup
Tomato ketchup: 2 tablesp                      Oil to make dosas
Grated tomatoes: 1/4 cup

Method:
1.Heat a tava.Season well.Add a ladle of the dosa batter into the tava swirl to a semi thick circle.Add a little oil.After few mins turn to the other side.Remove and keep in a plate.Make 3 more dosas.
2.Take a big plate.Put the dosas onto it.Take the first dosa smear some coriander mint chutney on it,put in minced onions,some grated paneer,grated tomatoes and finally dot with some tomato ketchup.Take the second dosa and put on top first dosa and press gently.Repeat the same with the other two dosas.Now you have double decker dosa sandwich.
3.Take the lunch box.Put one double decker dosa in it.With a knife cut into half or quarter as per your choice.

Note: Usually people don't like taking dosas for lunch.But made this way it makes a great eating option either at work or school.

Tips; For variation you can use coconut chutney or onion chutney for the filling instead of coriander/mint chutney.Dosas comes out well if the batter is slightly fermented before using.

NOODLES UPMA

U need:
Maggi noodles(masala):1 pkt                                  Onion: 1 chopped
Ginger minced; 1 tsp                                               Mustard seeds:1/2 tsp
Urad dal: 1/2 tsp                                                    Curry leaves: few
Grated carrots: 2 tablesp                                        Grated cabbage; 1 tablesp
Grated beetroot: 1 tablesp(optional)                        Finely cut beans: 1 tablesp
Oil:1 tablesp                                                            Lemon juice: 1 tsp
Coriander leaves: 1 tsp

Method:
1.Cook Maggi noodles as instructed in the pack.Do not add the masala.Cook well till all the water gets soaked up.Keep aside
2. In a kadai heat oil.Add the urad dal and mustard seeds.When the mustard sputters add the minced ginger and chopped onions. Sauté well for 3 to 4 mins.
3.Par boil the cabbage and beans for a few mins and add to the cooking onions along with grated carrots and grated beetroot.
4.Add curry leaves and the maggi masala packet. Stir well for a few mins till the masala coats the vegetables well.
5. Now mix in the cooked noodles and coriander leaves and the lemon juice.Stir well
6.Pack into the lunch box.

Note: A new twist to the regular maggi noodles where we put in the goodness of vegetables and the flavour of upma.Makes a delicious lunch box dish.

Tip: Curry leaves are a wonderful source of iron and people try to avoid eating it.You can just gring a feww curry leaves before adding to the dish.This blends well with the dish.You can also dry curry leaves and dry grind it.Add a tsp to the dish as and when rquired

BHINDI MASALA

U need :
Bhindi(ladies finger): 200gms                               Tomatoes: 1(big or 2 medium)
Chilli powder:2 tsp                                              Dhaniyajeera powder: 2 tsp
Amchur:1 tsp                                                      Salt to taste
Oil : 2 tablesp + 1 tablesp                                    Bay leaf : 1
kala jeera: 1/2 tsp

Method :

1. Clean,the bhindi well and cut into two pieces. Chop tomatoes .
2.Heat 2 tablesp oil in a kadai and fry the bhindi slices well till light brown.Remove and keep aside.
3.Heat the remaining oil,ad the bay leaf and the kala jeera. Sauté.Add the chopped tomatoes and stir well.Add chilli powder,dhaniyajeera powder and amchur.Stir well till the masalas are cooked well and the tomatoes becomes a paste.Add the fried bhindi pieces,salt and continue frying for 5 mins.
4.Sprinkle 1/2 cup of water,cover with a lid and cook till done.
5. Serve hot with rotis or rice and dal.

Note: This is a semi dry dish cooked without onions or garlic.This dish can be cooked ad fasting days.
          Happy cooking!!!!!!!!!Happy eating!!!!!!!!!!!

Kitchen tips:  Need fresh curds quickly?Or curds not setting well because of cold climate? Add a red chilli to a bowl of warm milk.Cover and set aside.You will have fresh curds set well !!!!!!

POTATO BAINGAN CURRY

U need;
Potatoes:2 (medium size)                          Brinjals(baingan): 150 gms
Onion: 1(medium)                                    Ginger/Garlic paste; 1 and 1/2 tsp
Tomato:1                                                 Hing: pinch
Jeera:1/2 tsp                                            Chilli powder:1 tsp
Dhaniya-jeera powder: 1 tablesp              Sugar : 1/2 tsp
Turmeric powder: 1/2 tsp                         Salt to taste
Oil: 2 tablesp                                            Coriander leaves: 2 tsp chopped fine

Method:
1. Clean and wash the potatoes and brinjals.Cut into quarters and keep in a bowl.
2.Heat oil in a kadai.When hot add the hing,jeera,and sauté.Lower heat and add the chilli powder and fry well.Add the chopped tomatoes ,sliced onions and sauté well for few mins on medium heat.Now add the ginger/garlic paste and stir further.Add turmeric,dhaniyajeera powder and sugar.Stir well till the tomatoes are well mashed.Add the potato and brinjal to this and continue frying.Add salt and 1 cup water.Cover and simmer gently till the vegetables are cooked.
3. Once the vegetables are cooked add coriander leaves. Stir well.
4.Serve hot with rotis and a dal.

Note; This is a very quick curry made in a jiffy and tastes wonderful with hot rotis.
          Happy cooking!!!!!!!!!!!!Happy eating.

MASUR KHICHIDI

U need:
Basmati rice: 1 cup                     Masoor dal : 1/2 cup
Onion(fine sliced): 1                   Ginger: minced 2 tsp
Fresh green peas: 1/2 cup           Minced green chillies:1
Cloves(whole): 2                        Cinnamon(whole):2
Cardamom:2                              Bay leaf;1
Turmeric powder: 1/2 tsp           Sugar:1/2 tsp
Salt to taste                                Ghee: 2 tablesp
Potato:1(quartered)                    Jeera:1/2 tsp

Method:
1.Clean,wash and-soak rice and dal together for 15 mins.
2.In a kadai heat ghee.When hot add the cloves,cinnamon,cardamom and sauté,add 1/2 tsp jeera and the onions.Add the bay leaf and fry for few mins till onions are lightly browned.
3.Add the potatoes and ginger. Sauté well.Add the green chillies and continue stirring.
4.Add the green peas.After few mins add turmeric,salt and sugar to taste.Fry.
5.Drain off the water from the rice and dal and add to the frying mix.Stir well for 6 mins.
6.Pressure cook the Khicidi till done.Cool,Remove the lid and stir well.
7.Serve hot with kadi and pappad.

Note ;Highly recommended to have this dish once a week as it packs both proteins and carbohydrates.Tastes wonderful and feels light on stomach.