15 MINUTES BREAKFAST,LUNCH,DINEER( CRISPY POTATO WITH LENTILS , CAULIFLOWER BIRYANI WITH VEGETABLE RAITA,OKRA STIR FRY AND YELLOW MOONG DAL LADOO FOR DESSERT)

15 minutes Breakfast, Lunch and Dinner . Cooking time. Preparation doesn’t take much time .

                Crispy potato with Lentils . Kids are going to like this because it is their favorite Vegetable . I coated the Lentils batter on one side , so you can taste Crispy Potato when Pan fried . For Lunch I prepared One pot meal . Cauliflower Biryani loaded with Vegetables . Transfer everything to Rice cooker or Instant Pot . It will be done in 15 minutes. Served with Home made  Mango Pickle and Vegetable raita. A perfect combination for Biryani. For Dinner I prepared simple OKra(Bhindi) stir fry with 2 main Ingredients. I shared how to cook  Okra without Slimy . Served with Phulka and raita. I prepared extra raita when preparing for Lunch . DESSERT for the week . YELLOW MOONG DAL LADOO without raosting and Grinding Yellow Moong Dal .  When grinding the roasted Dal I am not able to grind into fine powder. So took the help of store bought Powder. It is tasty with the Ingredients I added. 

BREAKFAST – CRISPY POTATO WITH LENTILS . 

INGREDIENTS :

1. Channa Dal , Yellow Moong dal and split green moong dal – 1/2 cup

2. Cooked and sliced Potato – 2   , Chopped Coriander           

3. Green chillies – 2 , Ginger – small piece , Salt and Cumin seeds – 1/2 tbsp    

4. Oil – 2 tbsp  

5. Garlic chutney powder 

METHOD :

1. Soak 1/2 cup Channa Dal , Split green moong dal and yellow moong dal . Wash before and after soaking . Grind without water , little salt, Cumin seeds, Green chillies – 2 ( Mild spicy ) and small piece of ginger . Transfer to a Bowl . Mix with Chopped Corainder  and Garlic chutney Powder . 

2. Heat a  wide pan with Oil . So you can prepare all in one go. 

3.  Wet your hand and Coat one side of sliced  Sweet Potato or White potato  ( Cooked) with Lentils batter. Place in a single layer on warm pan .

4. Drizzle Oil over edges . When the bottom is light brown , flip and cook other side until light brown .  

5. Serve warm . Doesn’t need any dip . they taste good on their own . or  Sprinkle  with mild spicy Garlic chutney Powder.

LUNCH – CAULIFLOWER BIRYANI IN RICE COOKER or INSTANT POT with VEGETABLE RAITA .

INGREDIENTS:

1. Basmati rice of your choice – 1 cup

2. Water – 2 Cups and Salt 

3. Vegetables – Cauliflower – 25 medium florets , Toamtoes – 2 ( Chopped) , Bell pepper – few, Chopped Corainder and Mint . Onion – small ( Sliced ) , Garlic – 4 cloves crushed and Ginger – small piece ( Grated) 

4. Green peas – 1 cup( frozen ) if dried 1/2 cup  Soak overnight and microwave for 4 minutes before adding to Biryani .

5. Oil – 3 tbsp and Ghee – tbsp

6. Whole Garam Masala –  Cumin seeds – 1 tbsp ,5 Cloves , 3 Cardamom , Cinnamon stick – small piece , Bay leaf -2             Biryani Masala – 1/2 to 1 tbsp ( Optional) i didn’t add. 

METHOD : 

1. Soak Basamati rice for 15 to 20 minutes . Wash and transfer to Rice cooker and add 2 cups water and Salt . Taste water for Salt .

2 Add Cauliflower florets, Chopped Tomato , Cubed potato , Bell pepper , Green peas and Chopped Coriander and Mint leaves .

3. Heat Oil and add Cumin seeds followed by Cloves , Cardamom , Bay leaf and cinnamon sticks. Add sliced Onions and fry for couple of minutes and add Crushed garlic and ginger. Transfer to rice .

4. When done cooking add 1 tbsp Ghee . 

 5. Serve with Home made Mango Pickle and  Vegetable raita( To Yogurt ( Curd) add chopped Onions , Chopped Tomato , Salt and chopped Coriander . Heat 1 tbsp Oil and add Cumin seeds – 1 tbsp . Cool and add to Yogurt)

DINNER : CRISPY OKRA WITH 2 MAIN INGREDIENTS . SERVED with PHULKA and VEGETABLE RAITA .

INGREDIENTS  and METHOD : 

1. Heat a wide pan with 2 tbsp Oil and add Cumin seeds ,Chopped Okra( Bhindi) . Cover and cook for 5 Minutes or until soft on medium High heat. After 5 minutes keep lid half open and fry till light brown .  Stir in between with a wooden Spatula to avoid burning. stir gently without touching Vegetable . Don’t add salt till end .

2. Meanwhile dry roast Handful of Peanuts, 2 tbsp Sesame seeds, 1/2 Cumin seeds , 1/2 tbsp Coriander seeds, 1/4 th tbsp Mustard and Fenu greek seeds and 2 Red chillies . Cool and grind with Handful Dry coconut, marble size tamarind  and 3 cloves of peeled Garlic .

3. Once Okra( Bhindi) is fried switch off the stove and add Peanut Masala Powder , Chopped Coriander and season with Salt .

             SERVE with Phulka ( Indian Bread) and Vegetable Raita ( Saved from Afternoon Lunch ) 

DESSERT FOR THE WEEK : YELLOW MOONG DAL LADOO without ROASTING and GRINDING DAL . 

https://vegetarianhomestylecooking2015.wordpress.com/2017/03/17/Instant

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GREEN MOONG DAL IDLI WITH DALIYA/BROWN BASMATI RICE (LESS GRAINS) AND INSTANT VEGETABLE SAMBAR

Green Moong Dal Idli withDaliya ( Cracked wheat) /Brown Basmati rice( Less Grains )and Instant Vegetable Sambar . One go for Breakfast and Dinner . Shared 3 combination of Lentils with Grains to prepare Green Moong Dal Idli with well fermented batter .

 I tried Green Moong Dal idli with both Daliya( Cracked wheat) and Brown Basmati rice and with Less Grains. When we prepare Idli the ratio of Lentils to Grains will be 1 :2 or 3 I tried with equal parts of Lentils and Grains. They turned out Soft and fluffy.Recipe is for 24 Idli’s . When ever I prepare Idli we eat for Breakfast and for Dinner .  Breakfast with Curry Leaf powder and Ghee. The rest for Dinner with Instant Vegetable  Sambar. That is the reson why I like Steamed Idli’s. Less work and we can eat for any meal .  Waiting for Summer to try Steamed Idli’s with Different lentils and Grains. Why to wait for Summer . Idli need well fermented Batter. So we can enjoy Soft and Fluffy Idli’s  . You can enjoy soft and fluffy Idli’s if the batter is fermented properly . My batter is fermenting because of Summer and I leave overnight in the Oven and it will be ready for Breakfast. I like Idli for Breakfast because no need to stay in Kitchen to prepare Breakfast. Just pour batter in Idli moulds and Steam . Grease the plates with Oil before pouring the batter. So they come out Clean and you can wash in Dish washer. Recipe is for 24 Idli’s and I refrigerate the rest  for Dinner. Here is the Simple recipe with 3 Ingredients .

              Fermented foods are foods that have been through a process of lacto fermentation in which natural beneficial bacteria found on the starch and sugar in food creating lactic acid . Lactic acid producing bacteria are common in probiotic supplements which is why traditional fermented foods are also known as probiotic foods . Lactic acid producing bacteria helps acidify the digestive tract creating an environment conducive to the growth of all Healthy bacteria. Source : HM 

DIFFERENT COMBINATION OF GREEN MOONG DAL AND GRAINS: I TRIED ALL THESE 3 COMBINATIONS .

1. Green Moong Dal – 1 Cup , Channa Dal – 1/2 cup and Daliya ( Cracked wheat) or Brown Basmati Rice – 1 1/2 cup . Soak for 3 to 4 hours , Grind and Ferment overnight .

2. Green Moong Dal – 1 cup , Urad dal – 1/2 cup and Daliya( Cracked wheat) or Brown Basmati rice – 1 1/2 cup . Soak for 3 to 4 hours , Grind and Ferment overnight .

3. Green Moong Dal – 1 Cup , Yellow Moong Dal – 1/2 Cup and Daliya ( Cracked Wheat) or Brown Basmati rice – 1 1/2 cup . Soak for 3 to 4 Hours , Grind and Ferment Overnight .

Recipe for 24 Idli’s .

Preparation time : 5 Minutes Grinding Steaming time : 13 minutes

           NOTE : While grinding don’t add too much water. Green moong dal doesn’t need much water while grinding.

INGREDIENTS:

1. Green whole Moong Dal – 1 cup

2. Channa Dal – 1/2 Cup

3. Daliya – Cracked Wheat – 1 1/2 cup or Brown Basmati rice – 1 1/2 cup

4. Salt

5. Fenu greek seeds- 1/2 tbsp

6. Water for Grinding.

METHOD:

1. Soak Dals and Daliya( Cracked wheat ) for 4 to 5 Hours. Wash before and after Soaking.

2. Grind in the evening with Salt and very less water .

3. Ferment Overnight .

                  Fermented Batter: 

4. Grease Idli moulds or Plates with Oil . Fill  3 cups of Water in Pressure cooker.

5. Pour big spoonful of Batter in each mould .

6. Pressure cook without Steamer for 13 minutes.

6. After 13 minutes Switch off the stove .

7. Wait for 10 Minutes and remove the Idli stand from Pressure cooker.

8. Remove Idli’s from the Plates with a wet steel Spoon . Serve with Chutney or Curry leaf powder or with Yogurt raita or Instant Vegetable Sambar. 

INSTANT VEGETABLE SAMBAR:

1. Roast 1 tbsp Cumin seeds , 1 tbsp Coriander seeds, Black peppercons, Fenugreek and Mustard seeds – 1/4 th tbsp and 2 Red chillies . Cool the Spices and grind with 2 tbsp Dry coconut , Marble size Tamarind, 4 Cloves Garlic and Small piece of ginger into a Fine Powder . Add Chopped tomatoes ( 3 ) , 2 tbsp Brown Sugar , Salt and Turmeric – 1/4 th tbsp  with One cup Water.

2. Add 1/2 Cup Cooked Dal ( Toor Dal and Channa Dal) and Grind . Transfer to a Cooking Pot. Add One more glass water. Note : If you don’t have time to Cook Dal add 2 tbsp Chickpea flour and 2 tbsp Rice flour and Grind the Masala .

3. VEGETABLES : Add Chopped Green Squash ( One Big , Peeled and Diced)  , Chopped Carrots ( 15) , Potato – 4 ( Cubed) and Drum stick , Chopped Onion – 1 Medium( thinly sliced ) .

4. Bring to boil . Check for Salt and Spices and adjust accordingly . Add Curry Leaves and Chopped coriander.

5. Heat 2 tbsp Oil and Splutter Mustard seeds , Cumin seeds – 1/2 tbsp each , Black Split Urad dal – 2 tbsp , Red chillies – 4 Broken and a Pinch of Asfotedia( Hing) . Add the seasoning to  Vegetable Sambar.

                          Add 1/2 to 1 tbsp Ghee .

15 MINUTES BREAKFAST,LUNCH,DINNER(VEGETABLE WHOLE WHEAT VERMICELLI, VEGETABLE PAKORA-PAN FRIED , PANEER IN NUTS GRAVY)

15 minutes Breakfast , Lunch , Dinner .

Vegetable vermicelli with special taste for Breakfast. It is easy to prepare and tasty with vegetables and Lime juice Pickle . Vegetable Pakora – Not deep fried for Lunch  and they are Crispy as Deep fried One’s . Serve with Ketchup or Lime Juice Pickle. These are filling and no need of Grains. And for Dinner I prepared Simple Paneer in a tasty gravy and served with Phulka and Cucumber. Dessert for the week is Dates Ladoo. If nobody in your family doesn’t like to eat Dates , try these Ladoo’s . Kids will never notice Dates in the Ladoo. They stay good for a week . Need to refrigerate and warm for 30 seconds before you serve . 3 simple meals  which needs less Cooking time ( Preparation doesn’t take much time) and with everyday Ingredients from your Pantry .

BREAKFAST – VEGETABLE  WHOLE WHEAT VERMICELLI WITH LIME JUICE PICKLE .

Recipe for 4 People .

INGREDIENTS:

1. Whole Wheat Vermicelli – One measuring Cup and Water – 2 Cups 

2. Onion – Medium (Chopped) , Potato -1 ( Chopped , Bite size ) , Vegetables – One measuring Cup or More – Green peas , Corn , Carrot and Green Beans  

3. Lime Juice Pickle – 2 tbsp      4. Oil – 2 tbsp       5. Salt

6. Green chillies – 2 ( Mild spicy ) , Ginger – small piece ( Chopped), Curry Leaves and Finely chopped Coriander Leaves

7. Seasoning – 1 tbsp Black spit Urad dal , Cumin seeds and Mustard seeds – 1/2 tbsp each and Broken Red chillies  

8. Roasted Peanuts – Handful

METHOD :  

1. In 1/2 tbsp Oil Dry roast Vermicelli and transfer to a Bowl .

2. Heat 1 tbsp Oil and Splutter Mustard seeds , Cumin seeds, Black split Urad dal and Red chillies . Add finely chopped Onions and Potato . Once Potato is Half cooked add Finely chopped Vegetables . Season with Salt .

3. Add water and taste water for Salt . Bring to Boil and add Roasted Vermicelli . Cover and cook for few minutes .

4. Uncover and Cook Until dry and stir gently with a wooden stick . Add One more tbsp Oil .Switch off the stove and add finely chopped Coriander Leaves , Chopped ginger and Green chillies

5. Cool little bit and add Lime Juice pickle . LIME JUICE PICKLE : Squeeze juice of three Limes. Add Curry Powder ( Blend of red chilli powder , Coriander and Cumin powder , Mustard and fenu greek powder and Garlic cloves) and Salt  . Season with Cumin seed Oil .

LUNCH – PAN FRIED VEGETABLE PAKORA with KETCHUP or LIME JUICE PICKLE – NO NEED OF GRAINS.

INGREDIENTS:

1.Vegetables – Eggplant , Cauliflower – Thinly sliced florets . So they will Cook evenly with other Vegetables , Colored Bell Peppers , Potato – Thinly sliced , Carrot’s and Onions .

2. Chickpea flour and Rice flour mixed with Curry Powder , Salt and Ajwain ( Carom seeds )

3. Oil – 2 tbsp  4. Water 

METHOD : 1. Mix Chickpea flour , Rice flour , Curry powder, Salt , Ajwain with Sufficient Water. The batter must be thick to coat Vegetables .

2. Heat a wide pan with little Oil . Dip Vegetables in the batter and place in a single layer. Cover and Cook for 2 minutes on Medium high flame on Both sides .

3. Check with Knife . Uncover and Pan fry till golden on both sides ( Say 2 minutes on each side)  . SERVE with Lime juice pickle or KETCHUP

DINNER : PANEER IN NUTS SAUCE with PHULKA and CUCUMBER  SALAD 

INGREDIENTS :

  1. Paneer – 12 Pieces

2. Onion – 1 Medium ( Chopped finely or Grind Corsely) , Ginger- Small piece  , Garlic – 3 cloves  and Green chillies – 2

3. Tomatoes – 3 Chopped

4. Spices to roast and Grind – Handful of Mixed Nuts, Cumin and Coriander seeds – 1 tbsp each , Red chillies -2 , Cloves – 3 , Cardamom – 3 , Cinnamon stick – small piece .

5. Oil – 1 tbsp

6. Yogurt ( Curd) – 3 tbsp               7. Curry powder – 1 tbsp      8 . Chopped Coriander 

METHOD :

1. Dry roast the spices , Cool and grind with Handful of Dry coconut into fine Powder. Add chopped tomatoes and Blend one more time with Half cup water into a smooth paste.

2 Heat 1 tbsp Oil and add 1 tbsp Cumin seeds followed by finely chopped Onions . Once Onions are Brown add Green chilli paste, Garlic and Grated Ginger.

3 . Add tomato Paste and Cook for 3 to 4 Minutes . Switch off the stove and add Chopped Coriander , Curry Powder and  Paneer.

4. Cool a little bit and add Yogurt.

 5. Check for Salt and Spices and add accordingly . Serve with Phulka .

DESSERT FOR THE WEEK : DATES LADOO –  If you have a Box of Dates and No one is interested in eating them , try this recipe . Kids will never notice Dates .

https://vegetarianhomestylecooking2015.wordpress.com/2017/Dates Ladoo

RED KIDNEY BEANS WRAP FOR LUNCH/DINNER

Red Kidney Beans Wrap for Lunch/Dinner

 Easy to prepare for Lunch/Dinner . One wrap is enough . Satisfying and filling till next meal. It almost taste like a Chaat in a wrap.This Wrap is a very easy recipe that you can Prepare for Lunch or Dinner if you have Dosa Batter ready . As we eat Idli or Dosa or Uttapam for Breakfast I always have Dosa Batter in my refrigerator. Comes in handy to prepare quick Lunch/Dinner . Actually Wraps are prepared with Tortilla . I thought of trying with Dosa Batter . New to try and no need to roll chapathi . Try to prepare a little thick Wrap , so it will hold the Ingredients. Chop the vegetables and Cook the Beans and Potato ahead of time , so it will be easy to prepare wraps. Don’t forget to drizzle Coriander chutney and Date Tamarind Chutney . Adds extra taste . It is filling and you won’t crave for anything till Dinner time.

Adding beans to your diet may improve Blood sugar balance , reduce risk of chronic diseases and protect overall health. Red Kidney Beans starch is called slow release Carbohydrate . It digestion takes longer and it causes lower and more gradual rise in blood sugar than other types of starch. Low in GI which means how foods affect the rise in blood sugar after a meal. Red Kidney Beans are known as Rajma in India and they are important part of a vegetarian diet due to their excellent protein content. The protein is incomplete and should be paired with carbohydrates .Before consumption Kidney Beans should be soaked properly and Cooked properly. Several studies have linked bean consumption with lower risk of overweight and obesity . Source : Health magazines. 

            Here is the Simple recipe with everyday Ingredients from your Pantry.

Recipe for 3 .

Preparation time :15 Minutes  and Cooking time : 15 Minutes

INGREDIENTS:

1. Dosa batter – 1 Cup( Urad dal -1/2 cup , Green Moong Dal , Yellow Moong Dal and Channa Dal – 1/4 th cup and Brown Basamati rice – 1 Cup ) . Soak for 3 hours . Grind in the evening and Ferment Overnight. Batter stays good for 3 to 4 days in the refrigerator)

 FERMENTED DOSA BATTER :

2. Chopped Vegetables – Onion, Tomato, Bell Pepper and Finely Chopped Coriander 

3. Cooked Red Kidney Beans – 1 Cup ( Slightly Mashed)

4. Potato – 1 ( Boiled and Mashed)

5. Date and tamarind Chutney , Coriander Mint Chutney

6. Red chilli powder , Coriander and Cumin powder , Garam Masala , Salt

7. Oil – 1 tbsp 

METHOD : 

1. Chop Onions, Tomato , Bell pepper and Coriander.

2. Mash Potato, Red Kidney Beans and Mix with Spices . Check for Salt and Spices and add accordingly .

3. Heat a Pan on Medium High heat . When pan is warm enough Grease the pan with Oil . Pour a Big Spoonful of Batter and spread in Circular motion. Drizzle Oil over edges.

4. When the bottom is light brown flip and brown the other side for a Minute.

5. Flip the Dosa and Sprinkle Chopped Vegetables and Red kidney Bean Potato mixture. Switch off the stove . Drizzle Coriander and Mint Chutney , Date and Tamarind Chutney . Fold from both sides . Transfer to a Serving plate.

Serve Warm for Lunch /Dinner 

APPLE CINNAMON MUFFINS – KIDS LUNCH BOX DESSERT/AFTER SCHOOL SNACK

Apple Cinnamon Muffins – Kids Lunch Box Dessert/ Summer Snack /After School snack

This week Baking Apple Cinnamon Muffins . We added  4 Medium apples and Muffins are moist and tasty with Cinnamon flavor and Ghee . Yes Ghee in Muffins.  Save the recipe so you can pack for Kids Lunch Box once the School’s are Open. I like adding Ghee to my Cake recipes. First time we added to Apple cake and we loved the flavor and taste it added. We added half APF flour and Half Wheat flour , so the Muffins  will be little fluffy instead of dense.  .  I like adding Nuts for a little  bite. Here is the Simple recipe with few Ingredients .

Recipe for 12 Muffins.

Preparation time: 15 Minutes Baking time : 25 Minutes

INGREDIENTS :

1 Cup – Measuring cup 

1. APF flour  – 1 Cup

2. Whole wheat flour – 1 cup ( I will try with 2 cups Whole wheat flour and will update)

3. Baking Powder – 2 tsp

4. Brown Sugar  –  1 cup . Taste the batter . If needed add little more .

5. APPLES – 4 ( Medium , Peeled and Grated)

5. Cinnamon sugar – 2 tsp

6. Oil – 2 tbsp and Ghee – 3 tbsp

7. Chopped Nuts – 1/2 cup ( Cashews and Pistachio’s)

8. Salt – Pinch

9. Milk – 1 cup

10. Vanilla essence – 1 tsp

METHOD :

1. In a Mixing Bowl combine APF flour, Wheat flour, Baking powder , Cinnamon Sugar .

2. In second Bowl stir together  Brown Sugar , Oil and Ghee . 

3. Add Milk , Vanilla essence . Mix with Hand Blender .

4. Gradually add Dry Ingredients to Wet Ingredients and Mix with Hand Blender.

5. Fold in Grated Apples and Chopped Nuts .

6. Preheat Oven to 375 degrees F .

7.  Grease the Cupcake liners with little Oil or Ghee. Line the Muffin Pan with Cupcake Liners and Pour batter about 3/4 th full.

8. Bake for 25 minutes . Check with toothpick.

9. Once Baked remove Muffin tray from Oven and allow to Cool .

10. Sprinkle Cinnamon sugar on each Muffin.  

Note : Refrigerate the remaining Muffins and warm for 30 seconds before you serve.

15 MNUTES BREAKFAST,LUNCH, DINNER( LENTILS OATS DOSA, CABBAGE MOONG DAL BIRYANI, SPINACH STIR FRY WITH RAW MANGO

15 Minutes Breakfast, 15 minutes Lunch and 15 minutes Dinner( Cooking time).

Simple Dessert with Sesame seeds and Nuts  . 

Recipe link for Sesame Ladoo . No Cooking except roasting .

https://vegetarianhomestylecooking2015.wordpress.com/2016/10/11/Sesame seeds ladoo

Today I’m sharing simple Breakfast , Lunch and Dinner recipes that you can enjoy outdoors   and with less work in Kitchen .  Some times I take Kids to Play ground or Bicycle riding or summer activities after eating Breakfast . By the time we come home I don’t want to spend too much time in Preparing Lunch . I cook One pot meal in my RICE COOKER . In the evening we go for Walk or shopping or Playground . So I cook simple and easy  Dinner which I can finish in less than 15 minutes. So sharing my easy BREAKFAST , LUNCH AND DINNER RECIPES . 

              Lentils Oats Dosa for Breakfast. I soaked Dals day before and grinded in the evening ( Took 5 Minutes for grinding)  and left over night in the refrigerator or for Fermentation . While I’m preparing Dosa I prepared Coconut Peanut  Chutney with  store bought roasted Peanuts which saves time.

               By the time I finish preparing Breakfast I measured rice  and Moong Dal in a bowl ( I will soak for 30 minutes before preparing) and gather wholeGaram  Masala and Chopped Onions , Cabbage and Tomato for Biryani and Vegetable Raita( Prepared extra raita to eat with Dinner) .  I cook Cabbage Moongdal Biryani in Rice cooker and takes less then 15 minutes to cook.

                 For Dinner I prepared Spinach stir fry which is Simple recipe and takes less than 10 Minutes to Cook and we ate with Phulka and Vegetable raita. To prepare Spinach stir fry we need Only 3 main Ingredients. This is my Simple Cooking where I spend One hour to prepare 3 meals. 

Breakfast : LENTILS OATS DALIYA  DOSA with Coconut Chutney 

INGREDIENTS :

1. Urad dal – 1/2 cup

2. Green Moong , Yellow Moong and Channa Dal – 1/4 th cup each

3. Oats – 3/4 th cup  and . Daliya( Cracked wheat ) or Brown rice  – 1/2 cup for Crispiness

5. Fenugreek seeds – 1/4 th tbsp , Salt , Water for Grinding and Oil – 1 tbsp

METHOD :

1. Soak lentils and Brown Rice  for 4 Hours . Grind with enough water and Salt . Ferment overnight or leave in the refrigerator and mix Oats to the batter after fermenting. So the batter will be ready for Morning Breakfast.

2. Heat Pan on Medium High flame . When pan is Warm enough grease with little Oil . First try small Dosa .

3. For second pour a big spoonful of Dosa batter and spread in a circular motion . Drizzle oil over edges. Flip and cook on both sides till light brown. SERVE with Coconut Peanut chutney .

LUNCH:

                        CABBAGE MOONG DAL BIRYANI WITH VEGETABLE RAITA in RICE COOKER or PRESSURE COOKER or INSTANT POT  with VEGETABLE RAITA.

 INGREDIENTS :

1. Basmati rice – 1 cup , Yellow Moong Dal – 1/2 Cup

2. Onion – thinly sliced( Medium)  , Cabbage – thinly  chopped ( 2 to 3 Cups) , Garlic cloves – 4 ( Crushed) , Ginger – small piece ( Grated ) , Green chillies – 4 , Chopped Tomato – 2 

3. Biryani Masala – 1 /2 to 1 tbsp ( Optional) sometimes I prepare without it . It taste good.

4. Salt , Oil – 12 tbsp and Ghee – 1 tbsp

5. Finely chopped Coriander and Mint Leaves

6. Whole Garam Masala – Cumin seeds – 1 tbsp , Bay leaf -2 , Cloves -5 , Cardamom – 3 , Cinnamon stick – small 

METHOD :

    1. Soak 1 cup Basmati rice with 1/2 Cup Yellow Moong dal . After 1/2 hour wash rice and Dals and transfer to Rice cooker. Add 2 cups water and salt. Taste water for salt.

2. Heat 2 tbsp Oil and add Cumin seeds , Whole Garam Masala followed by thinly sliced Onions. When Onions are Brown add Grated ginger and Garlic and Green Chillies .

3. Add this to Rice and Moong dal water . Add Chopped Tomatoes , Chopped Cabbage , Biryani Masala and Chopped Coriander and Mint Leaves. 

4. It will take 15 minutes to get cooked. Add Ghee and Serve .

                 SERVE with Vegetable Raita ( To One cup Yogurt add chopped Onions, Chopped Tomato and chopped Coriander and salt . Heat 1/2 tbsp Oil and add 1 tbsp Cumin seeds. Cool and add to Yogurt )

DINNER :

SPINACH STIR FRY with RAW MANGO , PHULKA and VEGETABLE RAITA :

 

1. Heat Oil in a Pan and add 1 tbsp Cumin seeds followed by chopped Onions ( Length wise) – 2 Big . Season Onions with salt and Turmeric Powder ( 1/4 th tbsp) .

2 When Onions are light brown add Crushed Garlic cloves( 6 ) and Grated ginger ( small Piece ) .  Add finely chopped Spinach ( 6 Big handfuls) . Uncover and cook .

3. When Spinach is wilted add chickpea flour ( Mix Chickpea flour and Rice flour with Ajwain – 1/2 cup . Add 3 to 4 tbsp and stir gently .  Add accordingly . ) and stir to avoid burning. Uncover and Cook .

4. Once the curry looks dry switch off the stove and add Red chilli powder , Coriander and Cumin Powder , Mustard and Fenugreek Powder.

5. Add Grated raw mango . Check for Salt and Spices and add accordingly.

                   Serve with Phulka and Vegetable Raita ( I prepared extra when preparing for Lunch )