CRISPY PARUPPU ADAI

 

                                                                PARUPPU ADAI

INGREDIENTS:

 

FOR GRINDING:

Toor Dal - 1/2 Cup

Moong Dal - 1/2 Cup

Chana Dal - 1/2 Cup

Urad Dal - 1/2 Cup

Raw Rice - 3/4 Cup

Red Chilli - 8 (or according to your taste)

Cumin - 1 TSP

Hing

Salt

TOPPINGS FOR DOSA:

Onions - 1/2 Cup (finally chopped)

Green Chilli - 2 (finely chopped)

Curry Leaves - 2 Strings

HOW TO MAKE?

Wash all the dals and rice, then soak them in water with red chillies and cumin for 3-6 hours.

Then,add some salt plus little hing and grind them to a coarse paste.

Heat the dosa tawa, take a laddle full of batter and spread them in the dosa tawa. 

Add toppings according to your taste, on top of the dosa and some oil around the dosa.

Close it with a lid and cook it for 30 seconds.

Later, leave it for 30-45 seconds till the edges are cripy and brown.

Flip it to other side for 30-45 seconds.

Enjoy your Adai with coconut chutney or avial or just sugar.

Healthy Banana Bread

 

BANANA BREAD

INGREDIENTS:

Banana - 3

Butter - 1/2 Cup 

Egg - 3

Honey - 2 TBSP (adjust according to your taste) 

Cinnamon Powder - 1 TSP 

Almond Flour - 1/2 Cup

Whole Wheat Flour - 1/2 Cup

Baking Soda - 1 TSP

Walnuts - 1/2 Cup (chopped)

Raisins - 1/4 Cup 

HOW TO BAKE?

Preheat the oven to 350` F.

In a bowl, mash the banana well with a fork. Then add the butter and mix well.

With that add eggs and give it a nice mix.

Now, add honey plus cinnamon powder and give it a quick mix.

Followed by almond flour, whole wheat flour and baking soda and mix well.

Finally, add the walnuts and raisins to the batter and mix well.

Grease the pan with butter and place a parchment paper. Pour the batter into it.

Bake it for 50-60 minutes.

Cool the cake for 30 minutes and flip it in cooling rack.

Enjoy the warm Banana Bread.

NOTES:

All ingredients should be in room temperature. 

You can add sugar instead of honey.

Oats Banana Waffles

INGREDIENTS:

Rolled Oats - 1 Cup

Banana - 1

Milk - 1 Cup

Egg - 1

Cinnamon - 1 TSP

Baking Soda - 1/4 TSP

Salt - A Pinch

HOW TO MAKE?

Add all the ingredients in a blender and blend completely smooth.

Grease the waffle maker with butter or oil and pour a ladle of batter in it.

Cook until the waffles are golden brown and cooked through.

Enjoy your waffles with your favorite toppings. 

Granola

INGREDITENTS:

Oats - 3 Cups

Coconut Oil - 1/2 Cup

Honey - 1/2 Cup

Flax Seeds - 2 TBSP

Chia Seeds - 2 TBSP

Sunflower Seeds - 1/4 Cup

Walnuts - 1/2 Cup

Almonds - 1/2 Cup

Cinnamon Powder - 3/4 TBSP

Salt - 1/2 TSP 

Raisins - 1/2 Cup

HOW TO MAKE?

In a large bowl, add 3 cups of oats, add about 1.5-2 cups of nuts and seeds. I added 1.5 cups of nuts and seeds(flax seeds, chia seeds, sunflower seeds, broken walnuts and crushed almonds).

Add cinnamon powder, salt and give it a good mix.

In another bowl, add coconut oil and honey,  heat it for 15-30 seconds in microwave.Add it to the oats mixture and combine well.

Meanwhile preheat the oven to 350` F.

Take a baking pan and place a parchment paper in it. 

Spread the granola evenly on the prepared baking sheet. Place it on oven and bake for 20 - 25 minutes, until it turns golden brown.

Remove from oven and let cool, until the granola reaches room temperature.

You can cut into squares and make it granola bar.

Or, you can break them up and add some dry fruits of your choice(I added 1/2 cup of raisins). Store it in a air tight container. Add some granola to a cup of milk and have it as a cereal.

Enjoy your Granola!!

Whole Wheat Flour Focaccia Bread

INGREDIENTS:

Whole Wheat Flour - 2 Cups

Active Yeast - 1 Packet

Sugar - 1 TSP

Water - 1 Cup + as needed

Oil - 2 TBSP (any neutral oil)

Salt - As needed 

OPTIONAL:

Fresh basil - 1 TBSP (chopped)

Garlic - 1TBSP (Shredded)

Dried Italian Herb Seasoning - 1 TSP

TOPPING TO THE BREAD:

Bell Pepper

Onion

Cherry Tomato

Jalapeno  

PROOF THE YEAST:

To 1 cup of warm water add active yeast and sugar.Combine well.

Let it sit for 5-10 minutes, until the yeast is  foamy.

KNEAD THE DOUGH:

To the foamy yeast, add the whole wheat flour, salt, oil, fresh basil, garlic, Italian seasoning and water as needed. Knead well  for 10 minutes and make it as a soft smooth dough.

FIRST DOUGH RISE:

Grease the bowl with oil and place the dough. 

Spread some oil around the dough and  wrap the bowl with a  damp cloth.

Let it sit for 1 hour, to double the size.

SECOND DOUGH RISE:

You can see the dough has doubled the size.

Place a parchment paper on top of baking tray and spray some oil.

Punch the rised dough and fold it together, move it to the baking tray.

Spread the dough with hand allover the tray or roll it desire shape and move it to tray.

Place the topping on top of the dough as you like.

Cover it with damp cloth and let it sit for 1 more hour for second rising.

HOW TO BAKE?

Preheat the oven to 400`F.

Dough should have risen well by now.

Place the baking tray inside the oven and bake it for 25 minutes or until you see golden brown edges.

Remove it from oven and brush it up with olive oil to get more flavor.

Enjoy ur bread!!

Kathirikkai/Eggplant Curry

INGREDIENTS:
Kathirikkai/Eggplant - 3
Onion - 1/2 cup
Tomato - 2
Garlic - 5 Pods
Turmeric Powder - 1/2 TSP
Chilly Powder - 1.5 TBSP
Coriander Powder - 3/4 TBSP
Garam Masala - 1 TSP
Coriander leaves - for garnishing
Salt - as per taste

SEASONING:
Sesame Oil - 2 TBSP
Musturd Seeds- 1 TSP
Chana dal - 1 TBSP
Urad dal -1 TBSP
Dry red Chilli -2
Curry leaves - 1 String
Hing - a pinch

HOW TO COOK?
In a 2 liter pressure cooker, add 2tbsp of water followed by chopped onion, tomato, kathirikkai/eggplant, garlic, turmeric, chilli powder, coriander powder, garam masala and salt as per taste.
Pressure cook it in medium high for 3 whistle.

Heat the seasoning pan and add some oil followed by all the seasoning ingredients. Fry them until they are aromatic and golden brown.

Add the seasoning to the pressure cooked kathirikkai/eggplant curry with some finely chopped coriander leaves.

Enjoy the curry with Chapati or Dosai..

Lemon Garlic Butter Salmon

INGREDIENTS:

Salmon - 1 Fillet

Garlic - 2 to 3 Pods (finely shredded)

Italian herb seasoning - 1/2 TSP

Cayenne Powder - 1/2 TSP

Butter - 3/4 TBSP

Lemon - 2 thin slice

Salt - As per taste

HOW TO MAKE?

Wash the fish and pat dry with a paper towel.

Make thin pockets 1 inch apart(not too deep), which helps to absorb the spices  and gives more flavor inside the fish.

Rub the salmon fillet with finely shredded garlic, Italian seasoning, cayenne pepper powder and half the amount of salt.

Now rub the butter gently all over the fillet(especially inside the thin pockets) or cube the butter into 4 pieces and place it on top the thin pockets.

Place the lemon slices on top of the fillet and sprinkle some salt.

Bake the fish for 400`F for 5 minutes and then reduce the temperature to 350`F, cook for 10 minutes.

Enjoy your Salmon!!

Banana Walnut Cake

DRY INGREDIENTS:

Whole Wheat Flour - 1.5 cup

Baking Soda - 1 TSP

Baking Powder - 1/2 TSP

WET INGREDIENTS:

Banana - 2 (Ripen)

Sugar - 1/3 cup(you can add 1/2 or 3/4 of cup as per your taste)

Oil - 1/2 cup (olive oil)

Milk - 1/4 cup

Cinnamon Powder - 1 Tsp

NUTS:

Walnut - 1/2 Cup (Chopped)

Raisins - 1/4 Cup

HOW TO BAKE?

Preheat the oven to 350'F.

Sieve the dry ingredients altogether.

Put all the wet ingredients in to a blender/mixie and grind to a smooth paste.

Pour it to a big mixing bowl and slowly add the dry ingredients into it and combine well.

Now add the chopped walnuts and raisins, mix well.

Grease the baking pan with oil and pour the batter into it.

Bake it for 20 - 25 minutes.Test it with a tooth pick stick till it comes out clean.

Let it cool down for 10 minutes. Later loosen the edges and move it to a cooling rack.

Enjoy your cake!!

CUCUMBER DOSAI

INGREDIENTS:

Cucumber - 1 long or 2 medium

Small Onion - 5

Green chilli - 3

Ginger - 1 inch

Cumin - 1TSP

Grated Coconut - 1/4 cup

Idli rice - 1.5 cups

Salt - Per taste

HOW TO COOK?

Soak idli rice in water for minimum 2-3 hours.

In a blender, add small onions, green chilli, ginger, grated coconut, cumin, chopped cucumber and rice. DON'T ADD WATER(unless required).Grind everything together to a fine batter. 

No need to ferment, can use the batter immediately. 

Heat the dosai tawa, pour a ladle full of dosai batter and spread it evenly.Cook till golden brown.

Enjoy the dosai with chutney or thokku.

Spicy Garlic Chutney

INGREDIENTS:

Garlic - 25 pods

Dry Red Chilli - 10

Small Onion - 5

Tamarind - small ball sized

Sesame Oil - 1 TBSP

Salt - as per taste

FOR SEASONING:

Sesame Oil - 2 TBSP

Mustard Seeds - 1 TSP

Chana Dal - 1 TSP

Urad Dal - 1TBSP

Curry Leaves - 1 string

Hing - 1 pinch

HOW TO COOK?

Heat oil in a pan and add red chillies, small onions, garlic pods.

Saute till garlic turns light golden brown.

Turn off the cooktop and add the tamarind.

Let it cool down and grind to a smooth paste.

In the same pan, add oil followed by mustard seeds, chana dal, urad dal, curry leaves, dash of hing and the ground paste.

Saute for 3-5 minutes.

Enjoy your Spicy Garlic Chutney with Dosai, Idli, Chapathi.

Curry Leaves Cilantro Paneer

INGREDIENTS:

Curry leaves - 1 String.
Onion - 1/2 (thinly sliced)
Coriander Powder - 1 TBSP
Turmeric Powder - 1/2 TSP
Paneer - 1.5 Cups (cubed)
Oil- 1 TBSP
Salt - As per taste

TO MAKE THE CURRY PASTE: 

Cinnamon - 2 inch stick
Cloves - 4
Cumin - 1 TBSP
Fennel - 1/2 TBSP
Pepper - 1/2 TBSP
Garlic - 5 Pods
Ginger  - 1 Inch
Green Chili - 3
Onions - 1/2
Curry leaves - 1 Cup
Cilantro - 1 Cup
Coconut - 1/4 Cup (grated)
Peanuts - 1/2 Cup (roasted)
Oil - 1 TBSP

HOW TO COOK?

In a pan add oil, once hot add the cinnamon, cloves, fennel, cumin, pepper and saute for a 30 seconds.
Now add the diced onion, ginger, garlic, green chili and saute till onion turns translucent.
Then  add the curry leaves & chopped cilantro cook for another 3-5 minutes.
Turn off the cook top and add the grated coconut, roasted peanut. Mix well.
Let it cool and grind it to fine paste.
In the same pan, add oil. Once hot add string of curry leaves and thinly sliced onions.
Saute till onion turns translucent and add turmeric, coriander powder, grounded paste and  1 cup of water plus salt per taste.
Let it come to boil. Now close the pan and cook for another 10 minutes in low flame, till oil starts to separate from the gravy.
Add the paneer and cook for another 3-5 minutes in a low flame.
Enjoy the curry with chapati or dosa.

TIPS: For store brought paneer, in a bowl  pour 1.5 cups of hot water and add the cubed paneer. Let it sit for 10 minutes. This will make the paneer soft. 

FIRE ROASTED CORN SALSA

INGREDIENTS: 

Fire Roasted Corn - 2 Cups (I used frozen F.R.Corn from Whole Foods)

Onion - 1/4 Cup (chopped)

Tomato - 1/4 Cup (deseeded & chopped)

Lemon - 1TBSP

Cayenne Pepper Powder - 1/2 TSP 

Salt - As per taste

HOW TO MAKE?

In a bowl, add the thawed fire roasted corn, chopped onions, tomatoes, lemon juice, dash of cayenne pepper powder and salt to taste.

Combine well.

Enjoy your Corn Salsa!!  

TIP:

For Fire Roasted Corn:On high heat, add a TSP of oil and thawed (if using frozen) corn to an iron skillet. Cook the corn on high heat until it turns slightly dark. The amount of darkness determines how strong the smokey flavor will be. 

BASIL MINT GREEK YOGURT SAUCE

INGREDIENTS:

Basil - 1/3 Cup (chopped) 

Mint - 1/4 Cup (chopped) 

Green Chili - 1 (as per taste)

Garlic - 1 Pod

Oil - 1 TBSP (Olive oil)

Greek Yogurt - 1/2 Cup 

Lemon Juice - 1 TBSP

Salt - Per taste

Cayenne Pepper Powder - A pinch 

HOW TO MAKE?

In a food chopper or processor, add basil, mint, garlic, green chili and oil. Chop it finely and move it to a bowl.

Now add the Greek yogurt, lemon juice, dash of cayenne pepper and salt. whisk well.

Refrigerate minimum 3-4 hours or 12 hours for better taste.

Enjoy the sauce with Tacos, Chips, Sandwiches and so on..

BELL PEPPER FAJITAS

INGREDIENTS:

Red Bell Pepper - 1 (thin slice)

Green Bell Pepper - 1 (thin slice)

Yellow Bell Pepper - 1 (thin slice)

Onion - 1/2 (thin slice)

Cumin Powder - 1 TSP

Cayenne Pepper Powder - 1 TSP 

Oil - 1 TBSP

Salt - Per taste

HOW TO MAKE?

In an iron skillet, once hot add oil followed by onion and bell peppers. 

Saute them over medium heat for few minutes until caramelized. 

Add cumin, cayenne powder plus salt and give it a stir for a minute.

Serve it with Tacos, Burritos or even with Chapatis.

Whole Wheat Orange Cake - Eggless

INGREDIENTS:

Dry Ingredients:
Whole Wheat Flour - 1 cup
Baking Soda - 1/2 TSP
Baking Powder - 1/2 TSP
Salt - a pinch

Wet Ingredients:
Orange juice - 3/4 cup
Oil - 1/4 cup (Olive oil)
Sugar - 1/2 cup
Orange Zest - 1 TBSP

Toppings:(optional)
Choco chips

HOW TO BAKE?

Preheat the oven to 350`F.
Sieve all the dry ingredients and keep it ready.
In a bowl add oil and sugar, combine well. Then add freshly squeezed orange juice plus orange zest and mix well.
To the above mixture add the dry ingredients slowly and mix well.
Grease the baking pan with oil and pour the batter into it.
Add some choco chips on top of it(optional).
Bake it for 20-25 minutes, test it with toothpick stick till it comes out clean.
Let it rest for 10 minutes, later loosen the edges and move it to cooling rack.
Enjoy the cake!!

Whole Wheat Apple Cinnamon Cake -Eggless

INGREDIENTS:

Apple Sauce:
Apple - 1(Peeled and Grated)
Sugar - 1/2 cup (as per your taste)
Cinnamon Powder - 1TSP

Dry Ingredients: 
Whole Wheat Flour - 1 cup
Baking Powder - 3/4 TSP
Baking Soda - 3/4 TSP

Wet Ingredients:
Oil - 1/2 cup ( I used Olive oil)
Milk -  1/2 Cup

Nuts:(optional)
Crushed Walnut & Pecans

HOW TO BAKE?

For Apple Sauce, in a pan add the grated apple, sugar, cinnamon and cook it in low flame until the sugar melts and it turns to thick sauce. Let it cool down.
Sieve the dry ingredients together and keep it ready.
Preheat the oven to 350`F.
Add oil and apple sauce in a bowl and mix until they combine well together.
Now, to the above mixture, add half of dry ingredients and  1/4th cup milk, mix well.
And add the rest of the dry ingredients and remaining 1/4th cup of milk, combine well.
Grease the baking pan with oil and pour the batter into it.
Add the crushed nuts on top of it.
Bake it for 20-25 minutes, till the tooth pick comes out clean.
Let it cool a little bit and loosen the edges and move it cooling rack.

Enjoy the cake!!

PANEER TIKKA

PANEER TIKKA

INGREDIENTS:
Paneer - 1 Block(cut into cubes)
Green Bell Pepper -1(cut into cubes)
Red Bell Pepper -1(cut into cubes)
Onion - 1(cut into cubes)
Zucchini -1(cut into half circles)
Skewers ( soak it water for 15 minutes when using wooden sticks)

FOR MARINATION:
Chilli Powder - 2TBSP(as per taste)
Coriander Powder - 1&1/2 TBSP
Cumin Powder - 3/4 TBSP
Garam Masala Powder - 1 TSP
Turmeric - 1 TSP
Garlic - 3 Pods(finely shredded)
Ginger - 1 inch (finely shredded)
Dried methi leaves - 1 TSP
Yogurt - 2 TBSP
Oil - 2 TBSP
Salt

HOW TO MAKE?

In a large bowl add the marination items and mix well.
Now add the cubed Paneer, Onion, Bell Pepper, Zucchini and mix well with the marination.
Let it sit for 15-20 minutes and then insert into skewers.

Oven:
Preheat the oven for 420`F. 

Spray oil on top of Tikka.

Bake the Paneer Tikka for 5-7 minutes and turn the skewer, cook for another 5 minutes on the other side.
Broil it for 1 minute to a get crispy outer.

Grill:

Preheat the BBQ grill for 500`F. 

Spray oil on top of Tikka.

Place it directly above  the burner(not above where the flames comes out).

Cook it for 5 mins and turn it over, cook it for another 3 minutes.

If you want soft texture cook it in low temperature.

TOFU CURRY

TOFU CURRY

INGREDIENTS:
Red Bell Pepper - 1/2
Yellow Bell Pepper - 1/2
Carrot - 1
Zucchini-1
Chilly Powder - 1&1/2 TBSP
Coriander Powder - 1 TBSP
Turmeric Powder - 1 TSP
Basil leaves - 2 TBSP roughly chopped
Coconut milk - 1 can
Tofu - 1
Salt

MARINATION FOR TOFU:
Oil - 1 TBSP
Turmeric Powder - 1/2 TSP
Chilly Powder - 2 TSP (as per your taste)
Garlic - 2 Pods finely shredded
Salt

GRIND TO PASTE
Onion - 3/4 cup(diced)
Garlic - 4 Pods
Ginger - 1 inch
Green Chili - 2

HOW TO MAKE:

Squeeze the excess water in tofu and cut into small cubes.
Marinate it with Turmeric powder,Chilly powder, finely shredded Garlic, Oil and Salt for 10 minutes.
Bake it at 400`F for 15-20 minutes until you get the golden brown or crispy outer or roast it tawa.
Cut Zucchini into half circle and bake it for 10 mins at 400`F and keep it aside.

Heat the pan,add coconut oil.Once hot add carrot(cut into half circles), saute it for 2-3 minutes.
Followed by sliced yellow and red Bell Pepper, saute it for 3-4 minutes.
Now add Turmeric,Chilly,Coriander powder,Salt and saute it for 1 minute.
Add the ground paste(Onion,Garlic,Ginger,Green Chili),cook till the raw smell goes.
Now add Coconut milk and let it come to boil.
Add chopped Basil leaves,followed by baked Tofu and baked Zucchini.
Cook it in low flame for 5 minutes.

Tofu Curry is ready to eat.

Vegetable Pulao

INGREDIENTS:

Basmati rice - 2 cups
Onion - 1
Ginger & Garlic paste - 1 TBS
Green chilly - 4
Diced Carrot - 1 cup
Diced Beans - 1 cup
Peas - 1/2 cup(frozen)
Corn - 1/2 cup(frozen)
Oil-1/2 TBS
Ghee- 1 TS
Bay Leafs - 2
Green Cardamon- 1
Black Cardamon- 1
Cinnamon- 1 inch
Cloves- 3
Cumin - 2 TS
Whole Pepper- 1 TS
Lemon Juice- 1 TBS
Cilantro for garnishing.
Salt

HOW TO COOK ?

Soak Basamati rice for 1/2 hour.
In a pressure cooker, add oil and ghee.When it is hot add the whole garam masala(Cumin,Green Cardamon, Black Cardamon, Bay Leafs, Cinnamon, Cloves, Whole Pepper) and saute for few seconds.
Add thinly sliced onion and green chillies and fry till it turns little golden brown.
Then add ginger garlic paste and saute for a minute.
Now add the chopped vegetables carrot and beans.(Since I used frozen peas and corn, I cooked in microwave for a minute and mixed with pulao atlast).
Add some salt and cook for 2-3 minutes.
Add rice and water(3 1/2 cups) and 1 TBS lemon juice.
Pressure cook in medium heat for exactly one whistle, then turn off the heat and keep it aside.
Once the pressure is released add the peas, corn and chopped cilantro. Mix slowly with fork.

Paruppu Vada-Oven Baked!!

Ingredients

Channa Dal-1 cup
Drumstick Leaves-1 cup
Onion-1/2(Finely chopped)
Red Chilly-3
Fennel Seeds-1 tspn
Ginger-1 inch(finally chopped)
Curry leaves
Coriander leaves
Hing- 1 pinch
Salt
Olive oil spray

HOW TO COOK?

Soak the channa dal for 6 hours and grind it with red chilly into a coarse form.(Only if needed, add very little water)
Add onion, curry leaves, drumstick leaves,coriander leaves, fennel seeds, chopped ginger,hing and salt to the grounded mixture.
Turn on the oven to Broil High.
Make small balls off the mixture and press it in your arms, make it flat and place it in an oven safe plate.
Spray oil in each vada and cook until it turns golden brown.
Then flip the other side, spray oil and cook until it turns golden brown.
Yummy and Crispy Vada is ready without deep frying!!