Quick and Healthy Fried Rice

Tofu is the good source of soy protein, calcium and iron, whereas mushrooms are for  B vitamins and low in calories. Both are cholesterol free. Just combined   these two healthy foods in one meal.

 

Ingredients:

Cooked rice        (1 cup or leftover is also fine)

Tofu                      (8 oz or 250 gms ,chop into cubes)

Mushrooms         (8 oz or 250 gms, cleaned and chopped)

Black cumin seeds/kala jeera      (1 tsp)

Red dried chillies                           ( 3 no) 

Black pepper powder/miriyala podi   (1/4 tsp)

Soy sauce                                               (1 tsp)

Oil                                                            (2 tsp)

Salt to taste

Method:   

Heat oil in  a nonstick pan and  add cumin seeds, red chilli, tofu and mushrooms.  Stir it and  fry it for 3-5 minutes. Now add black pepper, soy sauce ,cooked rice and finally salt.  Mix well .  The healthy rice is ready in minutes.   

Peas paratha/mutter paratha(roti)

This recipe is about green peas/mutter/batani paratha.  Add crushed peas/mutter to the wheat flour and do rotis as regular. This dish is  very popular in the north india.

Ingredients:

· 3 cups whole wheat flour

· 1 cup green peas/mutter/batani

· Salt to taste

· 1/4 tsp ajwain seeds (vamu/oma) or ajwain powder

· Oil (Optional)

· Water (as required)

Preparation method:

v Wash green peas first. If green peas are fresh, mash them using a spoon.  If green peas are dry or frozen boil in the water and mash them.

v In a mixing bowl take wheat flour then add mashed peas, ajwain and salt. (If you like spicy paratha add green chilli paste) Then prepare soft dough (add water if required). Continue to knead till you get the right consistency.

v Divide the dough into equal portions and make medium sized balls of it and keep them ready to roll out.

v Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati.

v Heat the pan/griddle/ tava, transfer the rolled chapati on it, then roast it well with oil(optional) both sides.

v Serve hot with curry or dal and “Enoy” it.  

 

 

Mooli Roti/Radish Paratha/Mullangi Chapati

This recipe is about Mooli roti or paratha. Simply add grated white radish to the wheat flour and do rotis as regular. This is the best way eating of radish on regular basis.

Ingredients:

·         3 cups     whole wheat flour

·         1 – 1 ½ cup    grated mooli/white radish/mullangi

·         Salt to taste

·         1/4 tsp  ajwain seeds (vamu/oma)/ ajwain powder

·         Oil (Optional)

·         Water  (as required)

Preparation method:

v  Wash the radish, peel and grate it.

v  In a mixing bowl take wheat flour then add grated mooli, ajwain and salt. Then prepare soft dough (add water if required). Continue to knead till you get the right consistency.

v  Divide the dough into equal portions and make medium sized balls of it and keep them ready to roll out.

v  Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati.

v  Heat the pan/griddle/ tava, transfer the rolled chapati on it, then roast it well with oil(optional) both sides.

v  Serve hot with curry or dal and "Enoy the Taste of Mooli Roti".

 

Easy Mushroom Curry Recipe with Poppy Seeds

Ingredients:

Mushrooms/putta godugulu  (250 gms, chopped)

White Poppy seeds/Tella Gasalu (1 tbsp)

Onion  (1 small, chopped)

Gren chillie   (1, chopped)

Turmeric powder    (¼ tsp)

Salt to taste

Oil          (2 tsp)

Method:

Wash the mushrooms properly, and chop them.

Make the poppy seeds paste using little water in the grinder.

Heat  the oil in a pan, add mushrooms and lightly fry them  for 3-4 minutes.

Now add poppy seeds paste, onions, chillie and turmeric powder. Sauté it for 4-5 minutes, now add salt.

Yummy mushroom curry is ready in minutes.  This goes well with roti, chapati or rice.

Carrot Peas (Mutter) Paratha/Carrot and Green Peas Chapathi/Indian flat bread

This recipe is about carrot and green peas paratha. It is the easy version of stuffed paratha. Simply add mashed carrot and green peas to wheat flour to make chapatis. These chapatis are very soft and tasty.

Ingredients:

Carrots   (3 large, peel and boil or microwave )

Green peas   (100 gms, boil or microwave)

Whole wheat flour (2 cups)

Green chilli (1 no, paste, red chillie powder is substitute)

Jeera powder/cumin powder (1/2 tsp)

Salt to taste

Oil (optional)

Preparation method:

· First peel the skin of carrots then boil the carrots and green peas (mutter). 

·Make a coarse or fine paste of carrots and green peas as you like in a grinder and transfer it to a  mixing bowl.  

· To this mixture, add wheat flour, green chilli paste, Jeera powder/cumin powder and salt then prepare soft dough (add water if required).  Continue to knead till you get the right consistency. 

· Divide the dough into equal portions and make medium sized balls of it and keep them ready to roll out.  

· Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati.  

· Heat the pan/griddle/ tava, transfer the rolled chapati on it, then roast it well with oil(optional) both sides.  

Serve hot with curry or chutney and Enoy the Taste of  carrot and green peas Chapati.

Lemon dal/Nimmakaya pappu

 

 

Lemon dal (Nimmakaya pappu) which is simply superb and   preparation is so simple.

Ingredients:

1) Yellow split moong dal or pesara pappu (1cup)

2) Green chillies  (3 No, cut into pieces)

3) Mustard seeds (1/2 tsp)

4) Jeera or cumin seeds     (1 tsp)                                                   

5) Curry leaves/karivapaku  (few)

6) Garlic cloves (3 No chopped or crushed)

7) Turmeric powder (1/4 tsp)

8) Salt to taste

9) Oil  ( 1 tsp)

10) Coriander/kothimira (chopped,  ½ bunch)

11) Lemon juice   to taste

12) Water (2 Cups)

Method :

1) Wash the moong dal  and keep aside.

2) Heat the oil in a pressure cooker, add   mustard seeds, cumin seeds let them splutter.

3) Now add green chillies, crushed garlic, curry leaves and finally turmeric powder.  Stir it  for 2 minutes.

 4) Then add washed moong dal, 2 cups water, mix it well, close the lid and cook it for 3 whistles on medium high temperature.

5) Turn off heat, let it cool. Open the cooker lid, add chopped coriander, salt and lemon juice according to taste.

                                       Nutritious and delicious lemon dal is ready.  It goes well with rice, chapati, naan and roti 

 

Palak Paneer

 Ingredients:

Paneer                        250 gm

Palak/Spinach          3 bunches

Garlic  cloves             3

Green chillies              2 ( chillie powder also fine)

Jeera/Cumin seeds   ½ tsp

Turmeric powder       ½ tsp

Malai/ Cream              1 tbsp

Oil                                   3 tsp

 Method:

Remove stems, wash spinach thoroughly and blanch in salted hot water for two minutes. Squeeze out excess water.

Wash and chop green chillies. Peel and chop garlic.  Grind spinach green chillies and chopped garlic   into a fine paste.  

Cut paneer (Homemade or store brought) into small cubes and lightly fry in the oil.

Heat oil in a pan, add cumin seeds. Let them splutter, now add turmeric powder,  spinach puree and stir.

Let it cook for 4-5 minutes, add water if required.

When the gravy comes to a boil, add the fried paneer cubes  and mix well. 

Now add salt, place the lid and cook it for 8-10 minutes on medium low heat. 

Finally add fresh cream/malai. 

Serve hot with rotis or rice.