SPINACH LEMON RASAM WITH IDLI STICKS

 Spinach Lemon Rasam with Idli Sticks. Kids Lunch Box .

Recipe for 3 People .

Preparation time : 10 Minutes and Cooking time : 10 Minutes

Rasam is a South Indian soup prepared with Dal or without Dal , store bought or Home made Rasam powder with tamarind or without tamarind . It is served with Steamed rice or Idli or Dosa . No South Indian meal is complete without Rasam or Sambar . There are various versions. Today I’m sharing  Spinach Lemon rasam prepared with 3 Dals and Home made rasam powder. Lemon and tamarind add sourness . It is good when you have cold , Cough  and Changing temperatures ( Open the nasal passages and soothes sore throat) . The aroma from boiling rasam will spike your Hunger Pangs and your kitchen will be  filled with aroma ; you feel like drinking it like a soup. It is easy to fix quick Lunch /dinner if you do preparation ahead of time and refrigerate.Bring to boil before you serve  . I served rasam with Idli sticks( Idli is a steamed dumpling prepared with Soaked Dal and Rice , fermented and steamed ) . I cut the Idli’s lenght wise and Pan fried for crispiness because my Kids always except different presentation of food .  Do try , it is a Simple recipe with few ingredients.

Cooking tips for Quick Lunch/ Dinner   or Kids Lunch Box : You can prepare both in Less than 15 minutes. Just follow My cooking tips.

1. Soak dals ( Urad dal – 1 cup  and  Brown Basmati Rice – 1 cup) for 2 hours  , grind and ferment Overnight . Prepare Idli’s Day before  and refrigerate . Pan fry before you serve. 

2. Cook dals  and grind with spice Powder . To this add sufficient water,Salt, Turmeric , Chopped Onions, tomatoes ,Spinach , curry Leaves and corinader Leaves and refrigerate  .

3.  Bring to Boil before you pack or serve.

4. Use Home made Rasam Powder for Ultimate taste .

INGREDIENTS :

1. Cooked Dal – 1/2 Cup ( Toor Dal, Channa Dal and Moong Dal )

2. Water – 2 Measuring cups or add accordingly

3. Tomatoes – 2 ( Chopped ) and Chopped Spinach – 2 Big Handfuls

4. Finely chopped Onion – 1 Medium

5. Salt and Turmeric – 1/4 th tbsp.

6. Curry Powder – 1/2 tbsp.

7. Finely Chopped Coriander Leaves and Curry Leaves

8. Oil – 1 tbsp. and Ghee – 1/2 tbsp.

9. Seasoning – Urad dal , Cumin seeds and Mustard seeds – 1 tbsp. , Hing – Pinch , Broken Red chillies – 2

10 . Ginger – 2 tbsp. ( Chopped)

11. Rasam Powder – Dry Roast 2 tbsp. Channa Dal , 1 tbsp. Cumin and Coriander seeds each , Fenu greek seeds – 1/2 tbsp. , Black Peppercons – 5,  Red chilli – 1 . Cool the spices and grind with  2 tbsp Coconut ,tamarind and 2 Cloves of Garlic, small piece of ginger  .

12 . Juice of Lime – Half .

METHOD:

1. Grind Dal with Spice Powder and  One Measuring Cup Water.

2. Heat Oil  and Splutter Mustard seeds, followed by Urad dal, Cumin seeds, red chillies , Hing and Curry Leaves.

3. Add dal spice powder water , One More cup water , salt , Turmeric , Curry Powder, Finely Chopped Onions, Spinach and Tomatoes .Bring to boil .

4. Once it comes to boil , Switch off the stove, Wait for a while  and Squeeze Juice of Lime , add chopped Ginger and Corinader Leaves . Add 1/2 tbsp ghee .

5. Check for Salt and Spices and adjust accordingly .

SERVE with Idli sticks.

 

WHEAT RAVA LADOO

Wheat Rava Ladoo . Dessert in less than 10 Minutes . Pack for Kids Lunch Box / After school Snack / Dessert.

We all grew up eating these Ladoo’s . I remember my Mom packing in our Lunch Box or After School snack. Now it is my turn to pack in my Kids lunch Box. I never get bored of eating these. I made small changes in Ingredients so it will increase the Shelf Life. It is challenging to pack balanced , Nutritional Lunch, Snack and dessert in Kids Lunch Box. What we pack must provide needed Vitamins, nutrients for growing bodies. I encourage my kids to watch me  over weekends when I’m cooking Simple Desserts . They help me in choosing Ingredients, Measuring and little help on stove like stirring under my supervision. This weekend we prepared a Simple dessert in less than 10 minutes ( Cooking time) Wheat rava Ladoo . Today I’m sharing a Very very easy Procedure. Yow will like the smooth texture of roasted wheat rava , Sweetness from Jaggery , Nice aroma from Ghee and cardamom, chewy Nuts. The recipe doesn’t need much Ghee as I used One tbsp. Ghee for Whole recipe . Jaggery will helps in Binding without adding too much Milk which will reduce the Shelf life of Ladoo’s . Grease your hands for binding ladoo’s , which will helps in giving nice shape and aroma . Check out  my recipe :

Recipe for 9 Medium Ladoo’s . Preparation time : 5 Minutes Cooking time : 10 Minutes and 5 Minutes for Binding Ladoo’s .

INGREDIENTS:

1. Fine Wheat rava – 1 Measuring Cup or Roasted  Wheat rava Upma mix ( I have tried with both ) 

2. Coconut – 1/2 Measuring Cup

3. Jaggery ( Brown Sugar ) – 3/4 th cup or 1 measuring cup

4. Raisins – 1/4 th cup

5. Cashews ( Broken) and Pistachio’s  – 1/2 cup

6. cardamom – 2

7. 2 Splashes of Milk

8 . Ghee – 1 tbsp.

METHOD:

1. Heat Ghee and fry Raisins , Pistachio’s and Cashews for a minute .

2. Add fine Wheat rava or Roasted Wheat rava mix  and fry until light Brown ( say 4 minutes) . Stir in between to avoid burning.

3. After 4 minutes add  Dry Coconut and cook for a minute .

4. Switch off the stove and add Jaggery and cardamom . Mix well . Add 2 splashes of Milk . Mix well and transfer to  a bowl  for Cooling  .

5. Apply Ghee to your hand and take a Handful of Mixture and shape like Ladoo’s . Repeat the process. Reshape the ladoo’s again by greasing your hands with ghee.

SERVE as Dessert/ Kids Lunch Box / After School snack .

CRISPY VERMICELLI MOONG DAL PAKORA/VADA

Instant Crispy Vermicelli Moong Dal Pakora . Except for Soaking.

Recipe for 50 Pakora’s .

As I was planning to prepare Vermiceeli moong dal Pakora, I soaked Whole Green moong dal for 3 hours and prepared sprouts ( Wash and drain out all water and place  a Paper towel in a Sauce Pan and pour Moong dal into the Paper towel and warp it . Cover with lid and leave in the Oven overnight . Your sprouts are ready by next day morning). These Pakora’s are very very Crispy when served warm . Left overs can be refrigerated and  still taste good for next day . Pack your Kids Lunch Box for a change and you will be surprised to see their empty Lunch Box. You can fry them like Pakora or Shape like small Vada’s with 1/2 inch thickness for Crispiness . One Measuring Cup Oil is sufficient to fry Vada’s . The recipe look simple with every day Ingredients but they are crispy because of Vermicelli and balancing  taste from Lentils , Onions and adds little Spice ( Green chillies , Ginger ) ; bright green color from  Coriander . They are not filling and you can eat as many as 10. Try and share your feedback.

Here is the recipe :

Note : 1. If you don’t have time to prepare sprouts , Soak Split Green  Moong Dal with Yellow Moong dal for an hour and Soak  Roasted Vermicelli for 10 to 15 Minutes in warm water  . Don’t skip  split Green Moong dal , it adds fluffiness and sweetness to Vada /Pakora without adding Baking Soda.

2. Grind the Dal’s night before , Chop vegetables and refrigerate . It will be easy  to Prepare Kids Lunch Box next day morning or Weekend Lunch.

INGREDIENTS:

1. Yellow Moong Dal – 1 measuring Cup

2. Roasted whole wheat vermicelli – 1 cup

3.Split  Green Moong – 1 Cup or 1/2 Cup raw

• 4. Onion – 1 Big Chopped

5. Coriander – One Bunch chopped

6. Gren chillies – 3 ( Mild spicy ) ot Green chilli paste 

7. Ginger – Small piece ( Chopped) 

8. Salt

9. Ajwain – 1/2 to 1 tbsp.

10 . Oil – One measuring cup or more

METHOD:1.Soak Yellow Moong dal and Split Green Moong dal for an hour . Wash 3 to 4 times and grind with Green chillies . Transfer to a bowl . Add Chopped Ginger .

 2. Wash Vermicelli 3 to 4 times . Squeeze out all water and transfer to Moong dal Bowl. Add salt , Ajwain , Finely chopped Onions and Coriander Leaves with stems. . Mix well .  3. Check for Salt and Spices and add accordingly .

4. Heat One Measuring cup or little more Oil for shallow frying on Medium/ Medium High heat . When the Oil is warm enough take a small portion of the batter and drop in the Oil ( You can shape like vada too little small and Half inch thick ) .

5. Brown on both sides and transfer to a plate lined with Paper towel to absorb excess Oil . ( They didn’t absorb much Oil )

 Serve warm.

COCONUT RED RICE POHA( FLATTENED RICE) – KIDS LUNCH BOX IDEA

Coconut Red rice Poha ( Flattened Rice) with Vegetables, Roasted Peanuts or Whole Green Moong sprouts  and Spices for Breakfast/ Lunch/ Dinner / Kids Lunch Box .

Coconut Red rice Poha is a very simple recipe which doesn’t require any Cooking of rice . Just wash Poha 3 to 4 times and leave aside for 10 Minutes and finish all the Chopping and, grating Vegetables. Gather all your spices and Seasoning. If you want to pack for Kids Lunch Box, chop and grate Vegetables the day before and refrigerate. It is light recipe for Breakfast/ Lunch / dinner. When compared to white Poha flakes Red rice Poha has more Iron content( Contains 20 grams of Iron in every 100 grams raw rice flakes ) and it is a Whole grain including the germ , barn and endosperm . Squeeze Juice of Lime for Iron absorption . Add vegetables to make it a complete meal and Peanuts for Protein . Red rice Poha is considered as a great meal option for Diabetics as it promotes slow release of sugar into blood stream. Cabbage is a good source of Vitamin E . It keeps the skin , eyes and Hair healthy . Promotes good eye health and delay the cataract formation. Good source of minerals like Calcium . Magnesium and Potassium , the three essential minerals which helps in osteoporosis. Peanuts not only add crunch and Protein but frequent nut consumption is related to reduced risk of cardiovascular disease .The combination of vegetables with peanuts , Sweetness from Coconut , Spicy touch from Green chillies and ginger is a luscious combination and can be prepared in very little time . The goodness about this recipe is that it will take time to chew and you will be satisfied eating it as a meal . Source : HM 

Recipe for 3 People .

Preparation time : 15 minutes and Cooking time : 15 minutes

INGREDIENTS :

1. Red Rice Poha ( Flattened Rice)  – 1 Measuring Cup

2. Finely Chopped Cabbage – 2 Measuring Cups and Chopped Green Beans – 1 Cup

3. Grated Baby Carrots – 20

4. Roasted Peanuts – 2 Handfuls or Whole Green Moong Sprouts – 1/2 Cup

5. Dry or Fresh Coconut – Handful

6.  Chopped Green Chillies – 3 ( Mild Spicy)

7. Ginger – 3 tbsp.( Chopped)

8. Curry Leaves and Finely Chopped Coriander Leaves

9. Salt

10 . Oil – 2 tbsp

11. Seasoning – Channa Dal – 2 tbsp. , Cumin seeds – 1 tbsp. , Mustard seeds – 1/2 tbsp.

12. Juice of Lime – Half  

METHOD :

1. Wash Flattened rice( Poha) 3 to 4 times and keep aside for 10 minutes .

2. Heat Oil and fry Channa Dal . When Channa Dal is half fried add Mustard seeds , Cumin seeds followed by finely chopped Cabbage and Green Beans ( Green Moong Sprouts or roasted Peanuts) .

3 . Don’t season the Vegetables with Salt . Cook Uncovered , so they will be little crunchy.

4. Once Cabbage is Cooked , Switch off the stove and add flattened rice( Poha) , roasted Peanuts , Coconut , Chopped Green chillies , Ginger , Curry Leaves , Grated Carrot . Season with Salt .

5. Mix gently . Add One more tbsp. Oilif needed  . Check for Salt and Spices and adjust accordingly . Garnish with finely chopped Coriander Leaves . Squeeze Juice of Lime .

Note : If you want to add Sprouts instead of Roasted Peanuts , Saute along with Cabbage  and Green Beans  or if you like the sweet taste of sprouted Green moong add at the end and no need to cook.

 

BELL PEPPER STIR FRY WITH TOMATO AND POTATOES

  Bell Peppers ( Capsicum) stir fry with Tomato , Potatoes and Simple Spices  is a 15 minute Vegetable Recipe with Simple Ingredients from your Pantry . I cooked Bell Peppers and Potatoes  Partially in Microwave which will speed up the Cooking . Add Tomatoes at the end and Cook for Couple of minutes so they will retain shape and you can taste the Whole tomato. Serve with steamed Rice or Phulka or  Plain Paratha . Easy Dinner recipe if you want to Cook before you serve . It takes less than 10 minutes ( Cooking time) .

Recipe for 3 People .

Preparation time : 10 minutes and Cooking time : 10 minutes

INGREDIENTS:

1. Colored Bell Peppers – 3 Halves ( Cut into Squares)

2. Potato – 2 Big ( Peeled , Cubed and cooked in Microwave for  6 minutes 2 +2+2)

3. Tomatoes – 2 Big ( Cut into 12 Big Pieces)

4. Oil –  2 to 3 tbsp.

5. Salt and Turmeric – 1/4 th tbsp.

6. Red chilli powder , Cumin Powder and Coriander Powder – 1/2 tbsp. each

7. Curry Leaves and Finely chopped Coriander Leaves .

8 . Dry  Mango Powder – 1/2 tbsp or MTR Puligore Powder – 1 tbsp.

9. Cumin seeds – 1 tbsp.

10 . Curry Powder or Rasam or sambar powder – 1/2 tbsp

METHOD :

1. Cut Bell peppers  into Half and remove the membranes and seeds . Cut into squares and place in a Microwave safe Bowl . Sprinkle  with Salt . Mix well . Microwave for 3 Minutes ( For every minute , take out and Mix ) .

2. Peel the Potatoes , Cut into cubes and Microwave for 6 minutes ( Stop the Microwave for every 2 Minutes ) .

3 . Heat 1 tbsp. Oil and Splutter Cumin seeds and  fry Bell Peppers and Potato till light Brown . Once the vegetables are Brown add cubed Tomatoes and Season with salt . Mix gently . Cover and Cook for couple of minutes.

4. Switch off the Stove and add One more tbsp. Oil , Red chilli Powder, Coriander and Cumin Powder , Mango Powder or MTR Puligore Powder  and Curry Leaves .  Mix gently and Check for Salt and Spices and adjust accordingly .

5. Garnish with finely chopped Coriander Leaves .

SERVE with STEAMED RICE or Phulka or Plain Paratha . 

 

PAN FRIED BREAD KACHORI WITH SWEET POTATO FILLING AND STEAMED DESSERT

 Pan Fried Bread Kachori with   Tasty SWEET POTATO filling and  Steamed Dessert – Weekend Lunch

Recipe for 8  Kachori’s . Preparation time : 20 minutes  and Cooking time : 10 Minutes

Recipe for Steamed Dessert – 4 Cups Preparation time : 10 Minutes and Steaming time : 15 Minutes on High Heat .

                       Place  a big ball of filling inside each Kachori ( Between two Bread slices and Seal the Edges )  , so kids will eat enough Vegetable if they eat 2 Kachori’s .  Kachori’s are actually Deep fried , but I felt there is no need to Deep fry . Tastes good without Deep frying. The filling is very tasty prepared with minimum ingredients . Dried yellow Peas and Curry Powder will suppress the Sweet taste of SWEET POTATO and Kids never notice there is Sweet Potato in the filling. These Bread Kachori and Steamed Dessert are  Perfect for WEEKEND LUNCH . This is first time I tried Steamed Dessert prepared with 5 Ingredients . Just Blend altogether( takes only 5 minutes)  and add Some Chopped Nuts and raisins . Pour in the Steel Cups and Steam for 15 minutes on High Heat . Don’t forget to grease the Steel Cups with Little Ghee . You will love the combination of Ingredients I used for Steamed Dessert with nice aroma from Ghee and Cardamom . TOP the dessert with little Ghee and Cardamom for extra flavor and it is Healthy and inviting Dessert  and for Quick morning Breakfast.

Steamed Breakfast with 5 Ingredients.

INGREDIENTS for BREAD KACHORI :

1. Bread Slices – 16

2. Dried Yellow Peas – 1/2 Cup

3. Sweet Potato – 1 Big

4. Onion – 1/2 Cup Chopped and Bell Peppers – 1/2 Cup Chopped

5. Ginger and Garlic – 1 tbsp. ( Grated)

6. Cumin seeds – 1 tbsp.

7. Oil – 3 tbsp.

8 . Salt and Turemeric – 1/4 th tbsp.

9. Curry Powder – 1 tbsp.

10 . Finely Chopped Coriander leaves – Big Handful and Mint Leaves – 20 Chopped

METHOD :

1. Soak Yellow Peas overnight . Pressure Cook with little water , Salt and Sweet Potato When Pressure Comes down , transfer Yellow Peas to a Bowl and Mash with Potato Masher ( not too fine paste) . Peel the skin of Sweet Potato , mash it .

2. Heat 1 tbsp. Oil and sauté Onions  and Bell peppers with little Salt , turmeric and Cumin seeds . Once Onions are Brown add Ginger , Garlic Paste . Fry for Couple of Minutes .

3. Add Cooked Yellow Peas, Mashed Sweet Potato, Curry Powder . Mix well . Add One more tbsp. Oil . Cook for Couple of minutes . Switch off the stove and add Finely Chopped Coriander Leaves and Mint leaves . Check for salt and Spices and adjust accordingly .

4. Cool the filling. Divide into 8 equal Portions . With the help of a Coffee Lid Cut BREAD SLICES into Round circles .

5. Sprinkle water on each Bread Circle . Place the filling Ball and press little and Cover with another Bread slice and SEAL the edges .

6. Repeat the Process with other Bread slices . Heat Pan on Medium/ Medium High heat . Pan fry the Bread Kachori on both sides till Golden Brown . Drizzle Oil when flipping.

SERVE WARM .

RECIPE for STEAMED DESSERT :

Recipe for 4 Cups . Preparation time : 5 Minutes and Steaming time : 15 minutes on High Heat . Place the Plate in Pressure Cooker and Pour 2 Cups water and keep the Cups directly on the Plate . Steam like Idli .

INGREDIENTS :

1. Almonds and Cashews – Handful each

2. Milk ( 2 Percent Milk) – 12 Ounces ( 1 and 1/2 glass)

3. Jaggery  ( Brown Sugar) – 1/2 Cup ( Measuring Cup ) or accordingly

4.  Organic Quick Oats – 1/2 Cup

5. Cardamom – 3

6. Ghee – 1 tbsp.

7. Chopped Nuts and Raisins

METHOD :

1. To a Blender add Cashews , Almonds , Cardamom , Jaggery( Brown sugar), Oats  and Milk . Blend altogether . Taste for the Sweetness and add accordingly. Add chopped Nuts( Cashews , Almonds and Pistachios ) and Raisins .

2.  Grease the Cups with GHEE . Pour in the Cups ( 3/4 th of the Cup)

3. Fill the Pressure cooker with 2 Measuring Cups Water or till the top level of the Plate .

4. Place the Cups on the Plate . Cover with lid and Steam for 15 minutes on High Heat without Pressure . When the Pressure comes down remove the cups and top it with little GHEE and CARDAMOM POWDER .

5. Serve warm or if you refrigerate warm for 1 and 1/2 or 2 Minutes in Microwave . ( Place the steel cup in a microwave  SAFE bowl and warm . Stop the microwave for every 30 minutes ) or SERVE WARM.