Hema's Recipe: Jeera rasam with aloo jeera subji

JEERA RASAMJeera rasam is very simple and easy to make. The main ingredient, pepper & jeera gives nice aroma. I just love this rasam when i have potato as a sidedish. This is my way of preparing jeera rasam. The recipe is as follows:

INGREDIENTS:

1) Tamarind - 1 small lemon size

2) Rasam Powder - 2 tsp

3) Tomato - 1

4) Mustard seeds - 1 tsp

5) Ghee - 1 tsp

6)Salt to taste

For Grinding:

1) Coriander Seeds - 3 tablespoon

2) Toordhal - 1 teaspoon

3) Cumin Seeds - 1/2 teaspoon

4) Red Chilli - 3

5) Pepper - 1 teaspoon

6) Curry Leaves - few

7) coriander leaves - few

METHOD:

1)Soak the tamarind in hot water for 30 mins.

2)Dry roast the grinding ingredients and grind these in a blender to a coarse powder.

3)Take a vessel, add tamarind extract, rasam powder, salt and chopped tomatoes. Let it boil till the raw smell goes off.

4)Now add that coarsly ground powder to this rasam and keep the flame low. Let it boil for sometime then switch off the flame.

5)In a pan, heat ghee, add mustard seeds and when it sputters add it to rasam.

6)Garnish with coriander leaves.

7)Serve it with hot rice and aloo jeera sabji.

ALOO JEERA SUBJI

Aloo jeera is a delicious dish of aloo (potatoes) cooked with jeera (cumin seeds). It has a nice aroma of cumin seeds.The potato along with cumin seeds gives a nice flavour and just tastes great. It goes well with rice, poori or chapathi.

I served it with jeera rasam and the combo was really good. My husband liked it so much.

Here goes the recipe:

INGREDIENTS:

1) Potatoes - 2

2) Onion - 1 (finely chopped)

3) Cumin seeds - 1 tsp

4) Mustard seeds - 1/2 tsp

5) Ginger - a piece

6) Green chilli - 2-3

7) Coriander powder - 1 tsp

8) Chilli powder - 1/2 tsp

9) Turmeric - a pinch

10) Curry leaves - a few

11) Hing - a pinch

12) Salt to taste

METHOD:

1)Peel the potatoes, cut them into 1" cubes and boil them.

2)In a pan, heat 2 tsp oil, add mustard seeds and cumin seeds. when they splutter, add onion and saute till golden brown.

3)Then add turmeric,hing, ginger and chopped green chillies. Now take a bowl, add coriander powder, chilli powder, add little water and add this mixture to the pan. I do this process so that it does not get burned up.

4)Add salt according to your taste.

5)Now add the potatoes. Mix them well. Let it cook for 5 mins.

6)Serve as a sidedish to any rice, chapati or poori.


Sending this to the CWS - Cumin Seeds Event ....

Hema's Recipe: Jeera Podi

Whenever you have headache or cold and you wont feel like having anything. So in that case, try this jeera podi. My mom makes this podi when I have cold or headache.

So having this podi with hot rice and a good sleep, will take away your cold and you will feel fresh once you wake up.

INGREDIENTS:

1) Jeera - 4 tsp

2) Pepper - 1 tsp

3) Toor dal - 1/4 tsp

4) Salt as required.

1)Dry roast all the ingredients in a kadai till a nice aroma comes. Toor dal is added since it gives nice flavour.

2)Transfer this to a plate and let it cool. Dry grind in blender to a fine powder

3)Mix this podi with hot rice and ghee and serve.


Sending this to the CWS - Cumin Seeds Event ....

Madhu's Recipe: Chikpea / Konda kadalai Sundal

Chickpeas are a helpful source of zinc folate and protein. They are also very high in dietary fibre.Chickpeas are low in fat and most of this is polyunsaturated.Chik peas can be used in a variety of dishes. This is my mom's recipe.. she makes wonderful varieties of sundal.

The recipe for chik pea sundal is as follows:

Ingredients:

Coriander seeds - 2 tspn

Chana dal - 1 tspn

Dried red chilli - 2 large

Urud dal - 1/2 tspn

Grated coconut - 2 table spoon

Oil - 1 tspn

Chikpea/Chole - 1/2 cup

Salt to taste

Mustard seeds - 1/2 tspn

Serving: 2

Method:

1. Soak chana dal /chik pea over night and pressure cook it with some salt for 4 or 5 whistles.

2. Heat oil in a pan.

3. Once its hot, add coriander seeds, chana dal, dried red chilli, urud dhal, fry till the colour of dal changes and switch off the stove. let it cool for sometime.

4.Now in a blender, add grated coconut and also add all these roasted items, and powder them finely.

5. Take another pan, heat oil, once hot, add mustard seeds, then add this cooked chole /chik pea, and also add the above grinded powder , then add salt and saute for 3 min and switch it off. Then transfer it to a bowl and serve.

Madhu's Recipe: Vegetable Biriyani

Ingredients

Cardamom - 3

Cinamon stick - 1

Bay leaf - 1

Star anees - 1

Cloves -3

Onions- 1 Big (thinly sliced)

Green chillies - 2

Ginger garlic paste - 1 tspn

Chilli powder - 1 tspn

Coriander powder - 2 tspn

Yogurt -1/4th cup

Pudina leaves - handfull

Coriander leaves - handfull

Mixed vegetables(1-carrot, 2 small potatoes, beans 150 gms,peas 1/4 cup,capsicum 1/2)

(cut veggies into medium size cubes.)

Method:

1.Heat oil in a pressure pan.

2.Add, cinamon sticks, bay leaf, cloves, cardamom, star anees. Fry for few seconds.

3.Now add pudina leaves, coriander leaves, fry for a minute.

4.Then add sliced onions, fry till onions are translucent.

5.Now add ginger garlic paste.fry for few seconds.

6.Now add chopped tomatoes and green chillies. Cook till tomatoes are mushy.

7.Now add chilli powder, coriander powder, fry till raw smell goes.

8.Now add yogurt. Mix well.

9.Then add all mixed vegetables.mix well.

10.Now add 1 cup basmati rice mix everything well.

11. Pour in 1.5 cups of water. Add salt as per taste. Cover and cook for 3 whistles and keep in medium flame/sim , for 5 minutes then switch off the stove.

If using Electric rice cooker, transfer these to the cooker, and switch it on.Once done, vegetable biriyani will be ready to be served.Can serve it with any raita.

Madhu's Recipe: Carrot Cutlet

This is my own version of Cutlet made by using only carrots.

Here is the Recipe:

Carrots full big size - 3

Chilli powder - 2 tspn

Garam masala - 1/2 tspn

Salt as needed

Turmeric powder - 1/4 tspn

Bread crumbs - 1 cup

Rice flour - 3 tblspn

Oil - For frying

Method:

1. Grate carrot and steam them ,for 5 min by adding salt .It can also be boiled in microwave by adding water.

2. Mean while, take rice flour , add some salt to this also, and mix enough water to form a thick batter.

3. Now take the steamed carrot, squeeze well and drain water if any. To this add, chilli powder, garam masala powder, turmeric powder. Once all items are added,Check the salt and add if needed.

4. Make round balls and form a cutlet/patty shape.This shape can be small or medium as desired. Now dip this in to the rice flour batter, and then coat well with bread crumbs.

5. Heat oil in pan. Once oil becomes hot, fry these cutlets.

6. serve hot,with tomato ketchup.

Variation:

1. Can use finely chopped green chillies for spicyness,

2. Can also use chaat masala instead of garam masala.

3. Peas can also be mashed and added.

Hema's recipe: Carrot Rice

Once I had gone for lunch to my friend's house. She had prepared so many dishes and carrot rice was one of them. It was so tasty,
spicy and aromatic. I just loved it and she told me the recipe.


when I read about the contest in manjulaskitchen, I just remembered that rice. So I tried it and it came out well. But I did some variations according to my taste. My husband
who is the first tester and taster of all my recipes just loved it.

Carrot rice is a very delicious and nutritious recipe. It is a perfect lunch box recipe for kids. It can be prepared very quick and the whole spices added in this
rice gives a nice flavour that makes you crave for the food. This absolute whole meal dish would be loved by Kids.

Sending it to 1)Manjulaskitchen.com

2)Think Spice - Think Garam Masala hosted by Sara, an event by Sunitha

INGREDIENTS:


1) Basmati Rice - 1 cup
2) Grated Carrot - 2 cup
3) Onion - 1 no.
4) Green Chilly - 3 nos.
5) Ginger Garlic Paste - 1 tsp
6) Jeera - 1 tsp
6) Bay leaf - 1 no.
7) Cloves - 2 nos.
8) Cinnamon - 1 no
9) Cardamom - 2 nos
10) Cashews - 5 nos.
11) Salt to taste
12) Ghee - 2 tbps
13) Lime juice - 1/4 tbsp
14) coriander leaves - a few
15) Water - 1.5 cups

METHOD:

1)Wash and soak rice in water for 1/2 an hour.

2)Heat ghee in a pressure cooker, add jerra,cloves,cinnamon,cardamom,bay leaf,cashews.

3)Add onions sliced lengthwise and saute till they are translucent.

4)Add ginger garlic paste,green chilly, salt and saute well untill the raw smell goes off.

5)Add the grated carrot and sprinkle little water and allow it to cook.

6)Once the carrot is half cooked, add rice and mix it well.

7)Now add 1.5 cups water, sprinkle lime juice and pressure cook for 2 whistles.

8)Garnish with coriander leaves.

9)Serve hot with any raita.



VARIATION:

1)According to your spice, adjust the green chillies. you can add chilli powder if you want more spicy. But the green chillies and whole spices are enough.
2)you can also add mint leaves before you add the carrot.
3)Do not grate the carrot very finely since it gets smashed. I like carrot to be seen so grate it little big.
4)Lime juice is added so that the rice grains remain separate and fluffy.

Hema's recipe: Tindora/Kovakka Chutney

Kovakkai is good for making curry. It has good medicinal properties. It is rich in minerals, low in calories and more good for diabetics. I learnt to make kovakka curry from my mother-in-law.

oneday when I was cleaning the fridge I saw some leftover pieces of kovakka which was not enough for curry. Did not know what to do with these left over pieces.Then I remembered one of my friend had told me about kovakka chutney. I did it for the dosa and it was so nice. so whenever I buy kovakka I keep some of them separately for this chutney.


INGREDIENTS:

1) Kovakka - 7-8 Nos.
2) Jeera - 1 tsp
3) Tamarind - small piece
4) Green chilli - 3-4
5) Mustard seeds - 1/2 tsp
6) Curry leaves - a few
7) salt to taste
8) Oil - 2 tsp


METHOD:

1)Wash kovakka and cut them into round pieces.
2)In a pan, heat oil, add jeera, greenchilli, tamarind, kovakka and salt. Let it cook for sometime.
3)Once done, take them in a plate and let it cool. Then grind them in a blender as you grind for chutney.
4)Now in a pan, heat oil, add mustard seeds and curry leaves. Once it sputters, add it to the chutney and mix well.
5)Serve it with idly or dosa.

Hema's recipe: Tomato Pulao

INGREDIENTS:

1) Rice - 1 cup(prefrably basmati)
2) Onion - 1
3) Tomato - 4
4) Bay leaves - 2
5) turmeric - 1/4 tsp
6) Red chilli powder - 1 tsp
7) coriander powder - 2 tsp
8) cumin seeds - 1 tsp
9) salt to taste
10) Ghee - 2 tsp



Grind the following to a paste:

1) Onion - 1/2
2) Green chiili - 2-3
3) cloves - 2
4) cinnamon - 1 stick
5) cashews - 4-5
6) Ginger - a piece
7) Garlic - 2


METHOD:

1)Soak rice for 1/2 an hour. Cut onion length wise and chop tomatoes, keep aside.
2)Grind the masala to paste and keep it aside.
3)Heat ghee in a pan, add cumin seeds and crushed bay leaves.
4)Add onions and fry till they are translucent. Now add that grounded masala paste and cook till the raw smell goes and oil comes out.
5)Now add chopped tomatoes, salt, turmeric, chilli powder, coriander powder. Mix everything nicely and cook for 2 mins.
6)Finally add rice and stir it well for a minute. Add 1.5 cups water and cook for 2 whistles.
7)Serve it with cucumber/onion raita.

Hema's recipe - Poha with Pepper and Coconut/ Milagu Aval

Poha/aval is an easy to cook nutritious snack. It is easily digestable and can be had for breakfast. Poha can be done in many ways.

Mostly in south, poha is done this way and here goes the recipe. Sending this to CWS-Pepper guest hosted by Padma, event by Priya.


INGREDIENTS:

1) Poha/aval - 1 cup
2) Mustard - 1/2 tsp
3) Urad dal - 1/2 tsp
4) Red chilli - 2
5) Pepper powder - 1 tsp
6) Coconut - 2 tsp
7) Curry leaves - a few
8) Salt to taste
9) Oil - 2 tsp

METHOD:

1) Wash the poha and soak it in water. Do not add too much water as it will get mushy. Keep aside for 10 mins until the water is absorbed.
2) Heat oil in a pan, add mustard seeds, urad dal, chilli, curry leaves and poha. Mix everything well. Add salt & mix it again. Let it cook for sometime.
3) Finally add pepper powder and coconut. keep for 2 mins and switch off the flame.
4) Serve hot with any chutney.

Hema's recipe: Spicy Diamond Cuts

DIAMOND CUTS makes a great snack. It is very spicy and crispy and can be served with tea in the evening. My mom usually does it with maida. But I tried with wheat flour which has fibre content and is good for health.


INGREDIENTS:

1) Whole wheat flour - 1 Cup
2) Red Chilli powder - 2 tbsp
3) Hing - 1/4 tbsp
4) Butter - 2 tbsp
5) Ajwain seeds(omam) - 1 tbsp
6) Oil for frying



METHOD:

1)Mix the Wheat flour, chilli powder, butter, ajwain and hing with water and make this into a tight dough like chapati dough.
2)Make lemon size balls from the dough and roll it like chapati. Roll it little thick & not too thin.
3)Using a knife cut these rolled chapatis into small diamond pieces.
4)Place the diamond shaped pieces in a paper and allow it to dry.
5)Take a kadai, heat the oil on medium heat and when the oil is hot, add handful of dried diamond pieces and fry it until it becomes crisp.
6)Take the crisp diamond cuts and keep it in a bowl with a paper tissue to dry the excess oil.
7)Diamond cuts can be stored in air tight container for one month.

Hema's recipes - Tomato Dosa

As the name suggests, this dosa is made of tomatoes. My mom prepares this dosa frequently. A unique speciality in this dosa is that it requires no fermentation. As soon the batter is made, we can start preparing dosas.

INGREDIENTS:


1) Tomatoes - 3
2) Raw Rice - 1 Cup
3) Urad Dal - 2 tbps
4) Fenugreek Seeds - ¼ tbsp
5) Shredded Coconut - 2 tbsp (optional)
6) Dry Red Chilies - 3 (De-seeded)
7) Salt to taste
8) Oil as required

METHOD:


1) Clean and soak raw-rice, urad dal & fenugreek seeds in water for 3-4 hours.

2) Drain the water. Now in a blender add the rice, urad dal, feugreek seeds, tomatoes, redchilli, coconut and grind it to a smooth batter by adding required salt.

3) Add water as required and it should be like a normal dosa consistency.

4) Now make dosas and serve hot with chutney or sambhar.

Hema's recipes - Tamarind chutney

Tamarind chutney also called as 'sweet chutney' can be served with any chaat like samosa, french fries, papdi chaat or any other chaat. The jaggery gives a tangy flavour to this chutney which is sweet & sour and just tastes great. It can be stored in refrigerator for 1-2 months. INGREDIENTS: 1) Tamarind - 2 lemon size 2) Jaggery - 1/4 cup 3) Salt - 1 tsp 4) Red chilli powder - 1 tsp 5) Black pepper - 1/2 tsp 6) Cumin powder - 1 tsp 7) Water - 1 tumbler METHOD: 1) Soak the tamarind in hot water for 30 mins and take out the pulp from it. 2) Take a vessel, pour this pulp and add water. Bring it to a boil. 3) Add the powered jaggery and lower the flame to medium. The jaggery should mix well in that tamarind water and the water should reduce to half. 4) Add salt, cumin powder, black pepper & red chilli powder. Stir it well. keep it for 2 mins and then remove from flame. 5) Serve it with samosa or any chaat.

Hema's recipes - Eggless sponge cake

The cake(after baking)

The cake batter

As we come from a brahmin family we are pure vegetarians and we don't eat eggs. When I came across the eggless sponge cake in vahrehvah i just tried it and it was so delicious and no one can tell it is without eggs.
It is very easy to make and here goes the recipe.

INGREDIENTS:

1) Maida - 2 cups
2) Powdered sugar - 1 cup
3) Butter - 1 cup(melted)
4) Baking soda - 1/2 tbsp
5) Baking powder - 1 tbsp
6) Condensed milk - 1 cup
7) Carbonated water - 1 can(coke, pepsi, fanta)

METHOD:

1) In a bowl, take 1 cup milk, add powdered sugar and mix it.
2) Melt the butter & add it to the sugar mixture & beat until its mixed well.
3) Take the dry ingredients - maida, baking powder and baking soda and mix it well.
4) Pour the mixture of butter, milk and sugar in this maida and just mix it.
5) Now add the carbonated water and mix everything well. Mix it up slowly. It should be like dosa batter consistency.
6) Grease the baking tray with butter or ghee and pour in the cake batter.
7) Pre-heat the oven for 400 F and bake it for 15 minutes. Switch off immediately and let it be in the oven
for next 15 mins. Do not remove them. Let them cook in switched off oven.
8) Insert a knife at the centre of the cake and it should come out clean.
9) Remove them and let them cool completely.
10) Run a knife around the edges of the cake to loosen and place a flat plate over the tray and turn it over to transfer the cake on to the plate.
11) Cut them into slices and serve.

Hema's recipe - Gobi Mutter

GOBI MUTTER is a north Indian dish consisting of cauliflower and peas in a spicy sauce.

Most of them would put onion & tomato finely chopped. But i like to blend it and add like a sauce that doubles the flavour of the dish and smells great. It goes well with roti, chapathi, phulka etc. It can also be had with variety rice like pulao or veg briyani.

INGREDIENTS:

1) Cauliflower florets - 1 cup

2) Green peas - 1/2 cup

3) Onion - 1(medium)

4) Tomato - 1(big)

5) Greenchilli - 2 to 3

6) Ginger - a small piece

7) Garlic - 2 pods

8) Jeera - 1 tsp

9) Turmeric - 1/2 tsp

10) Chilli powder - 1 tsp

11) Dhaniya powder - 1.5 tsp

12) Garam masala - 1 tsp

13) Coriander leaves - a few

14) Salt to taste

15) Oil - 2 tsp

METHOD:

1)Wash the cauliflower florets and green peas and boil it in water. See that it is not overcooked.

2)Now in a blender, put onion, toamto, greenchilli, ginger, garlic and grind it into a fine paste.

3)Heat oil in a pan, add cumin seeds. when they splutter add this blended paste & cook untill the raw smell goes off.

4)Add salt, chillipowder, dhaniya powder, turmeric powder & mix well. Add the chilli powder according to your spice level, since we have already added green chilli in the grounded paste.

5)Add water as required for gravy.

6)Now add the cooked cauliflower & the peas & mix everything well, so that the gravy gets coated in them and cook for about 5 minutes.

7)Finally garnish with coriander leaves.

Hema's recipes - Dal Tadka

"DAL" is a preparation of pulses/lentils. "TADKA" means seasoning with spices. Dal can be prepared with toordal, masoordal (red colour dal), moong dal (yellow dal) chana dal etc. It goes well with rice and chapati. Here is the simple recipe of 'yellow moong dal'.

INGREDIENTS:

1) Yellow moong dal - 1 cup

2) Onion - 1

3) Tomato - 1

4) Greenchilli - 3-4

5) Mustard - 1/2 tbsp

6) Urad dal - 1/2 tbsp

7) Curry leaves - a few

8) Coriander leaves - a few

9) Oil - 2 tbsp

10) Salt to taste

METHOD:

1)chop tomatoes, slice onions into long pieces.

2)Take a veseel, add the moong dal, sliced onions, chopped tomatoes, turmeric, salt. Add required amount of water. Pressure cook it for 4-5 whistles.

3)Now heat oil in a pan. Add mustard, urad dal, curry leaves & green chillies. when they splutter add it to the cooked dal.

4)This dal can be had for sidedish to chapati, phulka, paratha.

Hema's recipes - Keerai Kootu

Keerai/spinach is a rich source of iron. It is very good especially for ladies. Daily intake of spinach in your diet increases iron and calcium content which is a must especially for ladies.

It can be any type of spinach. Spinach has a volatile acid which will leave when cooked. So it has to be cooked without being covered with a lid. This recipe can be done in many ways. But my mom does it this way which I too follow and here goes the recipe.

INGREDIENTS:

1) Spinach - 1 bunch

2) Toor dal - 2 tbsp

3) Jeera - 1 tbsp

4) Red chilli - 3

5) Mustard - 1/2 tbsp

6) Urad dal- 1/2 tbsp

7) Channa dal - 1/2 tbsp

8) Coconut - 2 tbsp

9) Salt to taste.

10) Oil - 2 tbsp.

METHOD:

1)Wash the spinach and chop it finely.

2)Soak toordal, jeera, red chilli in water for 5-10 mins. grind this along with coconut into a fine paste.

3)Take a kadai, add required amount of water and bring to boil. now add the chopped spinach and let it cook.

4)Now add the grounded paste. let it cook on a medium flame for about 5 mins or untill the raw smell goes off.

5)For seasoning , heat oil in a pan, add mustard seeds, urad dal, channa dal and pour this in that kadai.

6)This keerai can be had with rice or can be served as a side dish.

Hema's recipes - Gobi Manchurian Dry

Gobi manchurian is a Indian chinese dish. It is made of cauliflower. It is one of the famous starters served in many Indian restaurants which is dry, spicy and tasty. I usually make it as evening snacks during weekends which can be had with tea.

INGREDIENTS:

1) Cauliflower florets - 1 cup

2) Gram flour - 1/4 cup

3) Rice flour - 2 tbsp

4) Corn flour - 3 tbsp

5) Red chilli powder - 1 tbsp

6) Soya sauce - 2 tbsp

7) Red chilli sauce - 1 tbsp

8) Tomato sauce - 1 tbsp

9) Salt to taste

10) Oil to fry

11) Finely chopped coriander leaves - a few

METHOD:

1) Cut the cauliflower into big florets, wash nicely and boil it in water for 5 minutes.

2) Mix gram flour, rice flour, cornflour, 1 tsp soya sauce, salt, red chilli powder with water to get a thick batter. Dip the cauliflower pieces and

fry them in hot oil till golden brown.

3) Take a seperate vessel, heat little oil, add spring onions, add the red chilli sauce, tomato sauce, 1 tsp soya sauce, coriander leaves and a pinch of salt and cook for 1 min.

4) Put the fried cauliflower pieces in the above sauce, let it get mixed well and cook for further 1 or 2 mins.

5) Finally serve hot.

Hema's recipes - Green Peas Rice

I have a friend who taught me peas pulao in north indian style. so just thought why don't we do it in south Indian style by adding coconut. believe me after preparing it, the aroma of the dish was spread in my house. coconut, the main ingredient of the dish makes it so delicious. My husband just loved it and appreciated me.

Recipe is as follows:

INGREDIENTS:

Green Peas - 1 /2 cup
Rice - 1 cup (preferably basmathi rice)
Onion - 1
Grated coconut - 1 teaspoon
Ginger - 1 small piece
Garlic - 2-3 pods(optional)
Cumin seeds - 1/2 teaspoon
Green chilli - 2-3
Red chilli - 1
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Curry leaves - few
Salt - to taste
Cooking oil - 2 teaspoon

METHOD:

1) Wash & soak the rice in water for about 1/2 an hour.
2)Wash the green peas nicely & keep it aside.
3) Finely chop the onion and keep it aside
4) Put the red chilli, greenchilli, cumin seeds, grated coconut, garlic and ginger in the mixer and grind it to a fine paste.
5) Heat some oil in the cooker, once the oil gets hot add the mustard seeds.When the mustard seeds start to
crackle add urad dhal and curry leaves and fry them till the color of the dhal change to golden brown.
6) Add the chopped onion and fry them till the onion becomes transparent. Then add the green peas and salt and cook them for about 5 minutes in the medium flame.
7) Add the grinded paste into the pan and cook it till the raw smell of the masala goes off (you can fry them in the pan for about 5 -10 minutes in the low flame).
8) Now add the rice. stir it well for a minute so that it gets mixed up with peas & masala.
9) Add 1 and 1/2 cup water(depends on quantity of rice). Cover the cooker lid and put it on for 1 whistle.
10) The yummy green peas rice is ready to serve. You can serve it with cucumber/onion raita.

Hema's recipes - Broccoli Soup

Broccoli evolved from a wild cabbage plant on the continent of Europe.

It contains vitamins and minerals, notably vitamin C, folate (folic acid), and potassium.In addition, broccoli contains a good amount of beta-carotene and is low in calories and virtually fat free.

The recipe is as follows:

1) Broccoli - 1 cup of florets
2) Onion - 1 (medium)
3) Garlic - 2 cloves
4) Carrot - 1 (small)
5) 2-3 cups water
6) Milk - 1/2 cup
7) Salt to taste
8) Pepper powder to taste
9) Butter/ghee - 1tsp

METHOD:

1) Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain.
2)Peel and roughly chop onion, garlic and carrot.

3)Take a pan. Heat butter/ghee. add chopped onion, garlic, carrot one by one & saute it.
4)Add broccoli florets and saute for few mins. mix it well with the veggies.
5)Now add water as required and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender.
6)Remove from fire, cool and puree it in a blender.
7)Add milk to pureed broccoli. mix well. bring to a boil again..
8)Add salt and pepper powder to taste and finally serve.

Hema's recipes - Green Moong Dal Gravy

Normally, dal for chapatis are made with toor dal or yellow moong dal but whole green moong dal also makes a great side dish.Whole green moong dal is the most popular sprout worldwide. It is a protein rich diet.

The recipes is as follows:

INGREDIENTS:

1) Whole Green Moong dal - 1 cup
2) Onions - 1

3) Tomato - 1
4) Green chilies - 4
5) Cumin seeds - 1/2 tsp
6) Turmeric Powder - 1/4 tsp
7) Ginger - a small piece finely shredded
8) Garlic - 1-2 pods finely shredded
9) Curry leaves - 3 to 4
10) Milk - 1 cup
11) Oil - 1

METHOD:

1) Soak the whole moong dal for over night or if you are in hurry soak it in hot water for 1-2 hrs.
2) Then pressure cook the soaked moong dal with 1/2 cup milk and 1/2 cup water.
3) Heat oil in a pan. add cumin seeds and curry leaves. when they splutter add green chilli.
4) Now add the shredded ginger & garlic and fry them till the raw smells goes.
5) Then add Onion and fry them till it becomes golden brown .
6) Now add the cooked whole moong dal in to it with little turmeric powder and salt.
7) Mix it well and add 1 cup of water and 1/2 cup of milk.
8) At this stage add tomatoes now .
9) And close the lid let it boil for 10 minutes in medium flame
10) After that remove from heat and garnish with coriander leaves

Hema's recipes - Rava Idli

Idli is one breakfast that is light in the morning & also easy to prepare. But it takes hours to ferment the batter .

Rava idli is unlike the normal idli. It doesn't consume so much time to make.

The recipe is as follows:

1) Rava - 1 cup
2) Curd - 1 cup
3) Musatrd seeds - 1/2 tbsp
4) Urad dal - 1/2 tbsp
5) Channa dal - 1/2 tbsp
6) Ginger - small piece chopped finely
7) Greenchillies - 3 chopped finely
8) Curry leaves - a few
9) Coriander leaves - a few
10) Salt to taste

METHOD:

1) Heat oil in a pan. add all items from mustard seeds to coriander leaves one by one.
2) Add rava to it and fry it on medium heat till u get nice aroma.
3) Transfer this to a plate and let it cool.
4) Now take a bowl, add this rava. beat the curd well and add it to this rava.
5) Add salt to taste and leave this batter for about 30-45 mins.
6) You can add little milk if it is too thick.
7) Now grease the idli plates and pour in the batter. Steam them for 10 mins.
8) Serve hot with chutney or sambhar.