Recipe of Vahrehvah Banana Dosai

Recipe of Vahrehvah Banana Dosai
Ingredient Name	Unit	Quantity
banana	number	4
cashwnuts/chopped raisns	cup	1/2
ghee
maida	cup	3/4
Rice flour	cup	1/2
sugar	to taste	as needed
Directions | How to make Vahrehvah Banana Dosai
Take banana peel and mash banana in a bowl,rasins,almonda,rice flour,maida,sugar mix well and add cardaom powder mix again. can you grill or in pan, take a tsp and put as a small dumpling, cook in ever slow flame. Cook till the banana becomes brown in colour add little ghee.

Tamilnadu Recipes and tamilnadu food items

Tamil Nadu – Has a distinct place in the culinary map of the country having a wide range of vegetarian and non-vegetarian delicacies to offer. The important ingredients in Tamil cuisine are red chillies, turmeric, tamarind, fresh coconut and a whiff of asafoetida. Coconut or gingelly oil is normally used as a medium of cooking, Tiffins or a light meal is very popular and a part of the Tamil Cuisine which is usually served for breakfast or as an evening snack. Tiffins are served steaming hot like Dosas. Idli, Upma. Vada, Uttappam and Pongal accompanied with Sambar, Coconut chutney and Milagai podi are mouth watering and light to eat. The tiffin is accompanied by a steaming hot filter Coffee, which is an authentic signature beverage of the Tamil Cuisine.

Rice is the staple food of the South India, where lunch and dinner is served with rice accompanied with a variety of Poriyals (curries), Avial, Kootu, Kozhambu (stews), Sambar, Rasam and Thayir ( means the Curd or Yoghurt )

Chettinad cuisine is very special in Tamil Nadu and hails from the deep southern region of Tamil Nadu. It is one of the spiciest, oiliest and most aromatic cuisines in India and is famous throughout the country. Some of the popular dishes of the Chettinad menu are Varuval – which is a dry dish fried with onions and spices (sautéed with chicken , fish or vegetables), Pepper Chicken, Poriyal – a curry and Kuzambu – ingredients stewed in a gravy of fresh coconut milk and spices. The Tamil style of Mughalai food can be tasted in Biryani and payaa. Payaa is a kind of spiced broth eaten with Parathas and Appam.

A Tamilian meal is called the ‘Sappadu’ means a full course meal, which can be either lunch or dinner. An authentic tamil cuisine is served in a banana leaf and is to being eaten with hands. A typical tamilian would enjoy to eat in banana leaf as it gives different flavors and taste to the food. But after modernization, the food is also served on a stainless steel plate with varied types of curries served in small bowls.

In one of my visits to Tamil Nadu, I had attended an actual authentic typical Tamil feast which is commonly called as “Virundu Sappadu” which is served in a very customised way on the banana leaf. The top half of the banana leaf is served with a range of curries and the lower half for the rice as it’s the staple food of South Indians. The lower right portion of the leaf is served with a scoop of warm sweet milky rice called Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle or chutney. And the middle of the leaf, fried items like chips made of banana, yam, potato, crispy papads called Appalams and vadai.

I got to know about the vegetarian meal where the vegetables are selectively chosen between the gourds, drumsticks, brinjals, carrots, cabbage, french beans or cauliflower and for non-vegetarians, a separate leaf is provided for fried meats, chicken, fish, crab etc. Fish is an integral part of the menu in most parts of the coastal region of Tamil Nadu and the availability of coconut and coconut oil forms a base for almost all the preparations of the region.

Paayasam is usually served at the end as a sweet/dessert to finish the meal.

Finally the virundu sappadu ended by serving a banana, beeda, and a glass burttermilk.

Vah! This was one of the sumptuous, delectable and yummy Virundu Sappadu.

Savories are also one of the important dishes usually prepared during festivites. Some of the popular savories are Murukkus, Chedai (crunchy crispies made of rice flour) etc which are normally served as snacks. Interestingly it is also said from the olden days that if the savories are eaten, than the gums would get stronger.

Tamil cuisine has an umpteen variety of Payasams prepared with Rice, Semiya, Dal, Milk, Sugar or Jaggery. Every festival in Tamil Nadu has an unique preparation of sweets offered to the God. Sweets like Sweet Pongal, Mysore pak, Adhirasam, Coconut Burfi etc are some of the popular yummy sweets of Tamil Cuisine.

Tamilnadu Kothu Parota supper testy

Ingredients

3 Parotas

1 Onion-sliced

1 ½  cup Salna

2 Eggs

1 tsp Pepper powder

2 tsp Vegetable oil

Methods

1.      Mince the parotas into small pieces.

2.      In griddle heat oil, add the sliced onions, eggs and sauté well.

3.      Add the minced parotas, salna, pound the ingredients with heavy iron spatula for 4-5 minutes until all the ingredients are mix well.

4.      Add the pepper powder over the ingredients and mix well.

5.      Serve hot with onion raita.

KASHMIRI PULAO RECIPE

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:

• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

JEERA PULAO RECIPE

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):

• Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
• Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
• When Cumin seeds are done add the rice and salt, mix well.
• Add water.
• When it starts boiling low down the flame of the gas and cover it partially.
• Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
• Serve the jeera pulao hot with any gravies or raita.

INSTANT ONION RICE RECIPE

Learn how to make instant onion rice which can be served with any main course dish like daal, curry or with simple ratia.

Ingredients:

4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard for seasoning

How to make instant onion rice:

• Heat the pressure pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
• Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.
• once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.

HYDERABADI BIRYANI RECIPE

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

GARLIC RICE RECIPE

Here is a recipe for rice flavoured with garlic and green chillies. learn how to make garlic rice.

Ingredients:

2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

How to make garlic rice:

• Take a heavy wok and heat ghee in it.
• Now add garlic and green chilies to it.
• Once garlic turns golden in color, add the dry fruits and roast for half a minute.
• Now add the cooked rice, sprinkle salt and pepper and mix well.
• Garnish the Garlic Rice with fresh coriander and serve.

INDIAN FRIED RICE RECIPE

This is a typical Indian fried ric recipe.Spices and ghee is added to the boiled rice.

Ingredients:

400 gm Rice
100 gm Ghee or butter
65 gms onion
2 gms cinnamon
2 gms Bay leaf
1 gm peppercorns
6 gms Salt

How to make fried rice:

• Heat the ghee in a large saucepan and add the finely sliced onion.
• Fry till golden brown, remove from the pan and keep aside.
• To the hot fat, add the washed and drained rice and the spices.
• Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice.
• Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked.
• Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish.

CURD RICE RECIPE

Ingredients:

1 Cup Boiled Rice

2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

CARROT RICE RECIPE

This is a very delicious and nutritious recipe of carrot rice made from groundnuts, carrots and spices like cinnamon and cloves.

Ingredients:

2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste

For Masala:
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

How to make carrot rice:

• Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
• Add grated coconuts and remove from the heat. Grind it after it cools down.
• Grind seperately, the fried groundnuts coarsely.
• Cook the rice and let it cool.
• Put the carrots in warm water. Grate it without peeling the skin.
• Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
• Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
• Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
• Finally add groundnut powder and remove from the flame. Serve hot.

BRINJAL RICE RECIPE

This is a spicy rice recipe made by tempering the brinjals or eggplants with mustard seeds and curry leaves and then mixing with boiled rice. It is very tasty as well as complete meal in itself.

Ingredients:

3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups eggplant (brinjals)
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

How to make brinjal rice:

• Boil rice and keep aside.
• In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
• Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

COCONUT RICE RECIPE

This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

• Boil rice and keep aside.
• Fry coconut evenly to a golden colour on a slow fire.
• Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
• Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
• Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
• Serve hot garnished with coriander leaves.

South Indian Vegetarian Recipes

1. Coconut Rice
2. Curd Rice
3. Hyderabadi Biryani
4. Lemon Rice
5. Sambhar Rice
6. Tamarind Rice
7. Masala Dosa
8. Idli Sambhar
9. Vada Sambhar
10. Vermicelli Upma Kaikari Biryani
11. Murukku
12. Onion Adai
13. Rava Dosai
14. Bagala Baath
15. White Pumpkin Kootu
16. Mixed Vegetables In Coconut Milk
17. Mango Pesarel
18. Cucumber Pachadi
19. Vegetable Rava Uppuma
20. Olan
21. Paruppu Usili With Green Beans
22. Neer More
23. Jackfruit Puzhukku
24. Sambar
25. Tomato Rasam
26. Moru Curry
27. Pal Payasam
28. Wheat Payasam
29. Bendakaya
30. Aratikaaya Masala Pulusu
31. Verusenaga Podi
32. Vankaya Pachadi
33. Vadiyalu
34. Ugadi Pachadi
35. Pesarapappu Payasam
36. Sorakaya
37. Nuvvula Podi
38. Panasapattu Curry
39. Mamidikaya Pulihora
40. Moru Kalan
41. Kottimeera Pachadi
42. Kakarakaya
43. Aviyal
44. Lady Finger Kichadi
45. Celery Payaru Thoran
46. Kalan
47. Parippu Payasam
48. Erissery
49. Pulissery
50. Koottu Curry
51. Parippu Curry
52. Semiya Payasam

More resipts>>>

BANDARU LADOO RECIPE

Indian bandaru ladoo is made by adding spirals of gram flour to syrup. Learn how to make bandaru ladoo. 

Ingredients:

250 gms senaga pindi / bengal gram (chana dal) flour
250 gms sugar (cheeni)
1 tsp cardamom (elayachi) powder
oil to fry
50 gms cashew nuts (kaju) fried in a tbsp of ghee

How to make bandaru ladoo:

• Take Bengal gram flour and add four spoons of warm oil to it.
• Mix the oil and add water to make dough of medium consistency.
• Take the muruku press with medium size holes.
• Take a heavy bottomed pan and heat oil to fry.
• Fill the muruku press with dough and make spirals in of dough in the oil by pressing it.
• Fry till it becomes golden brown and crispy.
• Take them out and put it on tissue paper to absorb extra oil.
• Repeat the same procedure with the rest of dough.
• Put them in blender and make powder of it.
• Measure the powder and take same amount of sugar.
• Add water to sugar and make syrup.
• When the syrup is made, add the powdered spiral, nuts and cardamom powder to it and stir.
• When it is done take it off the fire and make balls of medium size (ladoos).

SARKARRAI PONGAL RECIPE

Indian Sarkarrai Pongal is made by cooking rice with milk and adding lot of dry fruits. Learn how to make mouthwatering Sarkarrai Pongal. 

 

Ingredients:

2 litre Milk (dudh)
10 Almonds (badam)
1 1/2 cups newly harvested rice (chawal)
1/4 cup Moong dal (gram pulse)
15 Cashew nuts (kaju)
1 1/2 cup Jaggery (gur) grated
30 Kishmis or raisins
1/4 level teaspoon nutmeg (jayphal) powder
1/4 teaspoon saffron (kesar) crushed
1-teaspoon cardamom (elayachi) powder
2 tablespoons ghee (oil).

How to make sarkarrai pongal:

• Take a thick-bottomed pan and put it on medium fire.
• Pour milk and bring it to boil.
• Add rice and dal and cook.
• When rice becomes tender add jaggery and ghee.
• Chop almonds and cashew nuts and add to it with saffron, raisins and cardamom powder.

 

PONGAL RECIPES

Pongal is the harvest festival of Tamil Nadu. The enthusiasm and zeal of Tamils ​​comes alive during the four-day festival. Pongal literally means "boiling." This festival is the most important event of the year for Tamils.

           The festival consists of four days Bhog-Pongal, Surya Pongal,, Mattu Pongal, and Kanyapongal. The first day is called Pongal Bhog day starts with a bath oil (sesame) TIL. In the evening a huge bonfire of old clothes, files, mats and carpets are made. The day is devoted to the Rain God, Indran (Bhog). The legends say that day that Krishna lifted the mountain on his little finger Gobardhan.

Surya Pongal, the second day dedicated to Surya (sun). Women cook Pongal, which is rice cooked in milk and palm sugar and offer it in the sun on that day.

              The third day is dedicated to honor and worship of the cattle (Mattu) and is called Mattu Pongal. Cattle are decorated with turmeric and kumkum on his horns and small bells and flowers are hung around the neck. Then marched through the streets and eat Pongal, which is then offered to local deities.

              The last day, which is Kanya-colored balls Pongal Pongal offered the birds. In several places in Andhra Pradesh and Tamil Nadu, Jallikatu (which is a kind of bullfight) is considered. Unarmed villagers try to grab the tied bundles of the wild bulls horns. Bullock cart races and cock fights to be part of this event. Andhra Pradesh, the meals at night just repaired products are specialty. All the houses show their collection of dolls for three days.


ARISELU RECIPE

Make Indian ariselu by making balls of rice flour and jaggery syrup coated with sesame and deep fried. Learn how to make ariselu.

Ingredients:

1 kg rice
3/4 kg jaggery(gur) (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry


How to make ariselu:

Wash rice and soak it in water for10 hours.
Remove water and let it dry on a piece of cloth.
In a blender make thin powder and sieve it.
To make the syrup add jaggery to the boiled water and heat.
Let it thick.
Add the fine powder of rice to it and stir continuously.
Avoid lumps.
Cool it and make balls.
Dab these balls with sesame seeds and fry it at low heat in a frying pan.
When it comes deep brown sieve it.
Cool and serve.

Low Calorie Cooking-5

              SWEET AND SOUR VEGETABLES RECIPE

Ingredients:


1 sliced Onion (Pyaj)
1 tsp Turmeric (Haldi)
1 tblsp Oil
1 tsp Fenugreek Seeds (Methi)
1 tsp Cumin Seed (Jeera)
1 tsp Aniseed (Saunf)
1/2 tsp Onion Seeds (Kalonji)
200 gms Brinjals (Biangan)
10 gms chopped Green Chilly (Hari Mirch)
100 gms Red and Yellow Capsicum cut into strips
500 gms chopped Cabbage (Pata gobi)
1 tblsp Vinegar
150 gms French Beans (Flas Beans)
Sugar ( or Artificial Sweetner) To Taste

How to make sweet and sour vegetables:

Heat oil in a pan and fry the onions till they turn transparent.
Add fenugreek, cummin, aniseed and onion seeds and fry for a minute.
Add turmeric and chillies.
Stir in cauliflower, cabbage and sugar (artificial sweetner).
Cover and cook on a low flame for 5 to 7 minutes.
Add pepper strips and sprinkle vinegar on top.
Cook for a further 5 minutes till the vegetables are tender.

                    VEG SALAD WITH YOGURT DIP

Ingredients:


1/4 cup Mint leaves
4 cloves Garlic
8-10 Cherry Tomatoes
3 medium Carrots
1 medium White Radish
4 Red Radish
8-10 leaves Ice lettuce
2 medium Cucumbers
4 cups Skimmed Milk Yogurt
1/4 tsp Sesame Seeds (white)
1 tsp Lemon Juice
Salt to taste

How to make veg salad with yogurt dip:

Wash the cherry tomatoes & cut them into halves.
Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces.
Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic finely.
Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into finger sized pieces.
Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool.
Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to taste and chill.
Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.

                                 TOAST FANTASY RECIPE

Ingredients:


1 big sized Bread Slice
30 gms Potato (Aloo)
25 gms French Beans (Flas Beans)
20 gms Peas (Matar)
20 gms Carrot (Gajar)
20 gms Cabbage (Patha gobi)
1/4 tsp Lime or Lemon Juice (Nimbu)
1/4 tsp Mango Powder (Amchur)
1/4 tsp Oil
Salt and Pepper to taste

How to make toast fantasy:

Boil potato, mash and keep aside. boil green peas.
Cut french beans and carrot into very small cubes and boil together.
Mix all the vegetables together.
Add salt, pepper powder, lemon juice and mango powder.
Grease the baking tray with oil.
Place the bread on the tray and apply the vegetable mixture on it.
Bake on medium temperature (160 to 175 degree c) until golden brown.
Cut the cabbage finely and saute in ¼ tsp oil for a few seconds.
Serve the toast hot with the cabbage and chutney over it.

Low Calorie Cooking-4

                                 MOONG DAL PANKI

Ingredients:




50 grams Moong Dal
1 tblsp fresh Curd
2 Green Chilies
1 tsp Gram Flour (besan)
A pinch Asafoetida
1 tblsp chopped coriander
A pinch sugar
1/2 tsp Lemon Juice
Salt to taste


How to make moong dal panki:


Soak the moong dal in water for 2 hours. drain.
Grind with the fresh curds and green chilies.
Add the gram flour, asafoetida.
Grease balana leaves lightly.
Spread 1 tablespoon of the mixture on one leaf and cover with another leaf. roast on a tawa (griddle) until brown spots appear on both sides.
Serve hot with green chutney.

                             PINEAPPLE CRUSH RECIPE

Ingredients:




100 ml Pineapple Juice (Ananas)
1 tblsp Sugar (Artificial Sweetner)


How to make pineapple crush:


Make sugar syrup.
Strain it and mix it into the pineapple juice.
Your pineapple syrup is ready.
Take ¼ proportion of syrup and ¾ proportion of water.
Garnish it with chopped pineapple pieces and serve cold.
To get pineapple juice, put pieces of pineapple in the blender and extract the juice.

               SPINACH SOUFFLE SURPRISE RECIPE

Ingredients:




500 gms Spinach (Palak)
25 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 tblsp Fine Wheat Flour (Maida)
1 small sized Onion (Pyaj)
1 tsp Cinnamon (Tuj/Dalchini) Powder
1 tblsp Oil
a pinch of Nutmeg Powder(Jaiphal)
Salt to taste
150 ml skimmed Milk
2 small sized Eggs


How to make spinach souffle surprise:


Chop spinach and puree it.
Blend maida with a little milk and make a smooth paste.
Add the rest of the milk, mix well and bring to a boil.
Separate egg whites from the yolks.
Heat oil in a pan, saute the chopped onion for two minutes, add spinach puree.
Leave it to cool, add two well beaten egg yolks, cinnamon powder and nutmeg.
Beat egg whites till stiff and fold in carefully into the mixture.
Season with salt and pour this mixture into a greased baking tray.
Sprinkle grated paneer over it and bake on medium temperature (160 to 175 degree c) for 30 minutes.

                                          SUJI IDLI

Ingredients:




1 cup Semolina (Suji)
1 cup fresh Curd
1 tsp Fruit Salt (Eno)
1 cup finely chopped Cabbage
1 chopped Onion
2 tblsp chopped Coriander
A few curry leaves
2 to 3 finely chopped Green Chilies
Salt to taste


How to make suji idli:


Roast the suji in pan withour oil till it changes it color to light pink on low flame.
Keep it aside.
When it gets cool, in a bowl take the curd and add semolina evenly.
Then add the fruit salt and the remaining ingredients.
In a pressure cooker put some water to boil.
Now put 1 spoonful of this batter in the idli maker slots.
Place this idli maker in the cooker and let it steam for 10 minutes.
Take it out and serve hot with green chutney.

Low Calorie Cooking-3

                               GINGER ALE RECIPE


Ingredients:


1 tblsp Lime or Lemon Juice (Nimbu)
1/2 tsp Ginger Juice (Adrak)
2 tblsp Sugar (Artificial Sweetner)
Water to make squash
Salt to taste

How to make ginger ale:

Mix lemon juice and ginger juice, add sugar.
Stir continuously until the sugar/sweetner dissolved.
Add salt to your taste..
This is ginger ale syrup.
Take ¼ glass of ginger ale syrup, add water to make a glass of ginger ale.
Add ice and serve cold.

                         MACRONI IN A HURRY


Ingredients:


100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

How to make macroni in a hurry:

Chop the vegetables.
Heat oil and add onions and capsicums.
When they tender add sauce, chilly powder, white pepper and salt.
Mix well and then add macroni.
When fully mixed garnish with grated cheese.


                                       MASALA NOODLES


Ingredients:


1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

How to make masala noodles:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

                                MIXED VEGETABLE PANCAKE


Ingredients:


For pancake:
40 gms Fine Wheat Flour (Maida)
100 ml Milk
1/2 Egg
3 tsp Oil
a pinch of Salt
For Filling:
50 gms Potato (Aloo)
50 gms Cauliflower (Phool gobi)
50 gms Carrot (Gajar)
75 gms Peas (Matar)
50 gms Tomato (Tamatar)
1 tblsp Butter
1/2 tblsp Tomato Sauce
Salt and Chilli Powder to taste

How to make mixed vegetable pancake:

To make the pancakes sift the flour along with the salt.
Add the egg and gradually add the milk.
Mix and beat thoroughly till the batter is smooth and free of lumps.
Allow the batter to remain in a cool piece for about an hour.
Heat little oil in a frying pan.
Pour a spoonful of the batter on it.
Cook one side till it is light brown and then turn the side.
Now cook on the other ise.
Make the pancakes of all the batter.
To make the filling cut the vegetables into small pieces and carrots in shreds.
Heat butter in a pan , add the vegetables and the seasoning.
Coook it on low flame till vegetables are done.
Now add tomato sauce.
Spread this filling on the pancakes and roll them and serve hot with the chutney.