Tomato Bajji

REQUIREMENTS: 

Tomatoes - 1/4 kg., Gram flour -1/4 kg., Baking powder - a small little quantity, grated Coriander leaves - 3 spoons, Onion - 1, Chat Masala - 1 spoon, fried Ground Nuts - 2 spoons, Boiled Green Peas, Beetroot, Potato and Carrot - 3 spoons, Oil as required.

COOKING STYLE: 

Add and mix the Gram flour with the water and Baking powder as like semi-liquid. Now sink the Tomatoes into that semi-liquid for just a while and fry them in a Pan with low heaten Oil. After cool off, now cut the each Bajji into 2 equivalent parts. Next take the boiled Tomato paste into a bowl which exists in middle of these bajjis. Now gently mix this Tomato paste with pieces of Onion, fried Ground Nuts, Coriander leaves, Chat Masala, boiled Green Peas, Carrot, Beetroot and Potato. Put this mixture into the half part of Bajji which is like a small bowl. Apply lemon drops upon each and Serve it... hmm... have a Hot and chilled Fun...

To get relief from cough

Eating the mixture of ginger and sugar give relief of cough

To make your mouth fresh......

Drinking of Five glasses of water every morning makes your mouth fresh.

strawberry homemade hair mask

Ingredients

• A handful of fresh strawberries, preferable seven for medium long hair. (It depends on your hair, really)
• A tablespoon of coconut oil
• A tablespoon of honey

1. Blend the ingredients to form a fine puree of sorts.

2. Apply the mixture to damp hair, working from roots to tips of hair.

3. Rinse well with warm water. You don't even need organic shampoo cause strawberries have their own mouth-watering delicious smell.

Creamy Avocado Hair Mask

Ingredients

• A small ripe avocado
• A tablespoon of olive oil or almond oil
• 1/2 cup of milk

1. Blend the avocado chunks until you get a very smooth avocado puree with absolutely no lumps.

2. Add the milk and olive oil or almond oil and mix very well.

3. Apply to hair starting from the hair roots till the very tip of hair.

4. Cover with a hair cap and wait for at least fifteen minutes. Now would be an excellent time for a warm cozy bubble bath

5. Rinse well with warm water. Use your fingers effectively to remove all avocado residue.

banana homemade hair mask

Ingredients:

• Two Overripe Bananas
• I tablespoon coconut oil
• 1 table spoon olive oil
• A table spoon of honey

1. Blend two ripe bananas very smoothly, until there are absolutely no chunks or weeny banana pieces. You must be having time to spare for the fine blending, people.

2. Add the honey, coconut and olive oil to your delicious mixture and blend again.

3. Slather the smoothie into your scalp and lengths of your hair and let it settle and sink into your scalp for at least five minutes.

4. Rinse thoroughly well with warm water. Take your time to comb through, removing any pieces (especially if you didn't blend until there was no room for small chunks)

5. You can do a final rinse even without any organic shampoos as bananas smell good and delicious.

yogurt homemade hair mask

Ingredients

• A half cup of yogurt (or less depending on your hair volume and length)
• A teaspoon of apple cider vinegar
• A teaspoon of honey

1. Mix the yogurt, apple cider vinegar and honey in a bowl.

2. Apply the mixture to the scalp, working from the roots to the ends of the hair.

3. Let it sit for at least fifteen minutes before rinsing with warm water.

4. Wash again with an organic fruit shampoo to rid of the bad smelling yogurt.

Egg Home Made Mask

Ingredients:

• One egg
• 1 cup of milk (for shoulder length hair use 1/2 cup)
• A squeeze of lemon
• Two tablespoons of olive oil

1. With one or two eggs, depending on the length and volume of your hair, separate the egg whites and egg yolk. Beat the separated egg yolks in a clean barter.

2. Add 1 cup of milk and two table spoons of olive oil to the gooey egg mixture and mix well.

3. Add a squeeze of a lemon to the mixture for a refreshing feel of your scalp. Tip: Mix the mask by whisking with an egg beater.

4. Massage well into scalp, working from the roots to the hair ends, and let it sit for at least fifteen minutes. Cover with a disposable plastic shower cap as you do not want egg-y drops everywhere.

5. Using lukewarm or cold water, rinse very well and effectively, tackling all areas of your scalp to get rid of egg bits.

6. Use an organic fruit shampoo to make a final cleanse of your hair.

Avocado Pack

Ingredients:

Avocado

Olive oil

Method:

Mash a ripe avocado and mix it with a tablespoon of olive oil. Apply this mask and leave it for 10-15 minutes before rinsing it off. The avocados will nourish the skin and bring the inner glow on the surface. Add some lemon juice, instead of olive oil if you want to lighten your skin tone.

Almond and Milk

Ingredients:

Almonds or Almond oil

Milk or milk cream

Method:

Soak 3-4 almonds in milk. After that, peel and grind them. Mix this powder with some milk to make a smooth and thick paste. You can also mix almond oil with milk cream (malai) to make a winter face pack. Apply the pack and leave it on for 10-15 minutes. Rinse it off with lukewarm water. You can also add rose water to the mix. People with oily skin should avoid almond face packs.

Honey and Carrot

Ingredients:

Carrot Juice

Honey

Method:

Mix 2 tablespoons of fresh carrot juice and 1 tablespoon honey. Apply this pack on your face and neck, keep it on for next 10 minutes and wash it off with lukewarm water. This pack treats the dryness and peeling that brings dullness on the skin, thus giving a glow that you would love.

Delicious Papaya Pack

Ingredients:

Papaya Pulp

Method:

Mash some ripe papaya and apply on the face for 10-15 minutes. Wash off the face with cold water. You can also add some milk in the papaya paste. You will not only see an instant glow, but also an improvement in the complexion with regular use.

Sandalwood and Rose Water

Ingredients:

Sandalwood Powder

Rose Water

Method:

Mix both the ingredients to make a smooth and thick paste. Now, clean the skin with lukewarm water, pat it dry and apply this paste evenly on the face and neck. Leave it on for 15 minutes before washing it off. You can apply this pack after you come back from your wedding shopping trips to get rid of the dirt.

Lemon and Sugar Scrub

Lemon and sugar scrub is very good for skin exfoliation. Take a cup of sugar and half cup of olive oil. Add two tablespoons of lemon juice and mix it all together. Take this mixture and scrub your face, neck, hands and legs. This will help to eliminate dirt and making your skin fairer and oil free.

Orange Pack for Oily Skin

Oranges are a complete package of nutrients. Orange peel, pulp and juice contains vitamin C. Take dry peel of an orange and make it into powder. You can store this powder and use it to make different types of face packs. Oranges can improve the texture of your skin, reduce tanning and give you a magnificent glowing texture. It helps eliminate the excess oil, blemishes and dead cells from the skin. You can take a cup of orange juice and massage it on your face in circular motion. Leave it on for fifteen minutes and wash off with lukewarm water.

Strawberry/Blueberry Pack for Oily Skin

Berries are a good healing source for oily skin. You can make this pack using either strawberries or blueberries. Mash up four or five strawberries/blueberries. Place this paste in a bowl and add two teaspoons of lime juice to it. Apply this paste to your face and neck. Leave it on for twenty minutes and wash off with cold water. This face pack will not only reduce the greasiness of your skin, but will also fight against aging signs. It will reduce wrinkles and rejuvenates the skin.

Banana, Milk and Oats Face scrub

Take  a mashed banana in a bowl and add one tablespoon of milk. Add two tablespoons of oats and make a thick paste. Apply this fine paste to your face and neck. Scrub your skin in circular motions with the tips of your fingers for five minutes. Wash off with normal water. Your face will start to look refreshing and oil free.

Banana Pack for Oily Skin

Bananas are extremely effective in treating oily skin. You need to choose ripe bananas for these recipes. You will see that your skin is fresh and glowing after using these packs. Using these banana packs twice a week will help you get acne free skin. Adding a few drops of orange juice to the mixtures can also be considered. There are certain acids in citrus fruits which help to reduce the oil from the sebaceous glands.

Cucumber cooler

 Ingredients:

• Turmeric

• ½ cucumber pulp

• 1 tsp lemon juice

Method:

1. Mix all the ingredients together to make a fine paste.

2. Apply it to your face for 15 minutes and wash it off with water.

Fruit pack

Ingredients:

• 2 slice banana

• 1 slice apple

• 1 tsp honey

• 1 piece orange

• 1 piece peach

• 2 pieces strawberries

• 2 pieces raspberries

Method:

1. Mash all the fruits together to make a fine paste, in a blender.

2. Apply it for 30 minutes and wash it off with cold water.

Lemon bleach

Ingredients:

• Radish

• Limejuice

Method:

1. Grate half radish and mix it with some limejuice.

2. Apply on your face and leave it for 10 minutes. 

3. Before washing off this paste, massage your face in circular motions.

4. Wash with warm water.

Sandalwood pack

Ingredients:

• 1 tbsp crushed sandalwood 

• 1/4 cup of rose water 

• 1/2 tsp turmeric powder

Method:

1. Mix all the above ingredients together to make a fine, thick paste.

2. Apply this paste on your face for 30 minutes and wash it off with cold water.

Coconut Yogurt Chutney

Ingredients:

Freshly Scraped Coconut 1 cup
Plain Yogurt 1 cup
Green Chiles 2
Salt to taste

Talimpu:
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Remove stems, wash and roughly chop green chiles. Grind fresh coconut, half of yogurt, green chiles and salt together into smooth paste. Remove onto a bowl and stir in the remaining yogurt.

Heat oil in a pan, add all talimpu ingredients in order. When dal changes color, remove from heat and add to above bowl. Serve with idly, vada, dosa etc…

Notes: Make sure to adjust the yogurt according to your preference.

Yogurt Bonda

Ingredients:

Rice Flour 1/4 Cup
Maida 1/3 Cup
Chana Dal 2 tbsps
Yogurt 1/3 Cup
Onion 1/2 of Small One
Cumin Seeds 1/2 tsp
Green Chile 1
Curry Leaves 4
Soda Bi Carb a Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

Soak chana dal in water for around 3 hours and strain the dal. Peel and finely chop the onion. Remove stems, wash and finely chop the green chiles. Wash and tear the curry leaves into small pieces.In a mixing bowl, mix together rice flour, maida, yogurt and salt. Add sufficient water and mix the above mixture into smooth, soft and thick batter. Stir in chana dal, onion, green chile, cumin seeds and curry leaves.

Heat oil in a heavy deep pan on medium high heat. When oil gets hot, carefully drop a small scoop of the mixture into the oil. Repeat till the surface of the oil is filled up. Deep fry till the bonda turns light golden brown in color. Carefully remove the yogurt bonda onto a absorbent paper. Repeat the same with any remaining mixture.Serve yogurt bonda with onion chutney.

Notes: Make sure to fry the bonda in medium hot oil to make sure the inside is cooked well.

Suggestions: If the inside of the bonda is not cooked properly, put them back in medium hot oil and fry till done.

Cilantro Yogurt Chutney

Ingredients:

Cilantro 1 – 1 1/2 Cups Packed
Freshly Scraped Coconut 1 Cup
Plain Yogurt 1 Cup
Green Chiles 2 – 3
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove any hard stems and roughly chop cilantro leaves. Remove stems, wash and roughly chop green chiles. Grind cilantro, coconut, half the amount of yogurt, green chiles and salt together into smooth paste. Remove the ground chutney onto a bowl and stir in the remaining yogurt.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, remove from heat and add to the chutney bowl. Serve cilantro yogurt chutney with idly, vada, dosa etc…

Notes: If using frozen coconut, make sure to use it at room temperature.

Suggestions: For consistency, adjust the amount of yogurt in the chutney.

Tomato Onion Chutney

Ingredients:

Tomato 3
Onion 1 Small
Red Chili Powder 1 tsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Boil the whole onions in enough water for around 8 minutes and strain the onions.Boil the whole tomatoes in enough water for around 5 minutes and strain the tomatoes. Peel and roughly chop the onion and the tomatoes. Grind the chopped onions and tomatoes into smooth paste using a blender.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add the ground onion tomato paste, red chili powder, turmeric powder and salt. Boil the chutney for around 8 minutes and remove from heat. Serve tomato onion chutney with idly, dosa etc..
Notes: Make sure to cook the onion well.

Suggestions: Adjust spice with red chili powder.

Tomato Dosa

Ingredients:

Rice Flour 1/2 Cup
Ripe Tomato 1
Green Chile 1 – 2
Cumin Seeds 1/2 tsp
Asafoetida a big Pinch
Curry Leaves 8
Salt to taste
Oil as Required

Method of preparation:

Wash, remove stem and roughly chop the green chile. Wash and grind the tomato along with green chile into smooth paste.In a mixing bowl, mix together rice flour, ground tomato green chile paste, cumin seeds, asafoetida, curry leaves and salt. Add enough water to make it somewhat thin batter.Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon. When pan gets hot, pour a ladle full of tomato dosa batter on pan in circular motions.

 Make sure batter is thin enough that it makes small holes when it hits the hot pan.Try to fill up any big holes and form into 6 – 7 inch diameter dosa. Don’t spread the dosa with back of the ladle.Fry till bottom side starts to turn golden brown. Pour few drops of oil on top and turn on other side. Reduce the heat a bit and cook on this side for around a minute before removing from heat. Repeat the same with remaining tomato dosa batter. Serve tomato dosa immediately with any chutney of your choice.

Notes: Make sure tomato dosa is little crisp before removing from heat.

Suggestions: If the tomato dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust with water.

Variations: You can also add finely chopped onion and cilantro to the tomato dosa batter. Finely chopped cashews can also be added.

kanchipuram idli

Ingredients:

Urad Dal 1/2 Cup
Idli Rice 1 Cup
Raw Rice 1/2 Cup
Green Chiles 2
Ginger 1 inch Piece
Yogurt 1 Tbsp
Salt to taste

Talimpu:

Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Chana Dal 1/4 tsp
Black Peppercorns a few
Chopped Raw Cashews 2
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Soak urad dal in water for 3 – 4 hours. Soak both idli rice and raw rice in water for around 6 hours. Grind the both urad dal and rice separately into smooth paste.
In a mixing bowl, combine the urad dal paste and rice paste. Let the batter ferment for good 6 – 8 hours in a warm place.

Wash, remove stems and finely chop the green chiles. Peel and mince the ginger.
Lightly crush the ginger and green chiles. Heat oil in a pan, add all talimpu ingredients in order. When chana dal changes color, add ginger and green chiles. Fry briefly and remove the tempering from heat. Then, add the yogurt, salt and the above tempering to the idly batter bowl. Mix well and let it stand for around an hour.Grease the idly moulds with little ghee.

Place a cashew first and fill the moulds with kanchipuram idli batter. Steam the idli for around 8 – 10 minutes. Let them cool off a bit before removing the idli from mould.
Serve kanchipuram idli with tomato chutney.

Notes: Make sure to to soak the rice well to aid in easy grinding.

Suggestions: Usually the kanchipuram idli batter is steamed in a wide deep pans or cups rather than using the regular idly moulds.Variations: You can also add urad dal and asafoetida to the tempering.

Capsicum Pickle.

Ingredients:

Bell Pepper 1 Large or 2 Small
Tomato 1 Large
Red Chilli Powder 1 tbsp
Turmeric Powder a pinch
Fenugreek seeds 1/4 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Garlic Cloves 2
Salt to taste
Oil 1 tbsp

Talimpu:

Chana dal 2 tsps
Urad dal 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida a big Pinch
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Wash, pat dry, remove stems, remove seeds and chop bell pepper into big chunks.
Wash, pat dry and chop the tomatoes. Peel and slice the garlic pods. In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until aromatic. Using a spice blender, blend together roasted ingredients into smooth powder along with salt.

Heat oil in a pan, add chopped bell pepper and fry till bell pepper changes color and becomes little soft. Then stir in chopped tomato and cook till tomato becomes mushy and the mixture comes together. Now add, ground spice powder, red chilli powder and turmeric powder. Fry for a minute and remove from heat. In another small pan, add garlic and all talimpu ingredients in order. When dal turns light brown and mustard seeds splutter, add this talimpu to above capsicum pickle. Mix well and serve capsicum pickle with rice or with dosa etc..

Notes: Store tight and refrigerate to stay fresh for weeks.

Suggestions: Make sure to cook the capsicum well before adding other ingredients.

red bell pepper chutney

Ingredients:

Red Bell Pepper 2
Tamarind 1/2 inch ball
Garlic 1 pod

Talimpu:

Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash thoroughly, remove stem and chop bell pepper. Heat oil in a pan, add all talimpu ingredients in order. When chana dal turns light brown, add chopped bell pepper, tamarind and sufficient salt. Stir fry until the bell pepper turns soft. Once cooled, grind everything together into somewhat coarse paste. Add garlic clove and give it a quick spin. Serve with rice or dosa.

Notes: Add tsp of grated jaggery to make it little sweet.

Miriyala Idli

Ingredients:

Idli Batter 1 1/4 Cups
Salt to taste
Ghee few drops

Talimpu:

Crushed Black Pepper 1/8 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5 – 7
Oil 1 tsp

Method of preparation:

Heat oil in a pan, add all talimpu ingredients. Fry till cumin seeds change color, remove from heat.In a bowl, add the idli batter, black pepper cumin oil and salt (if necessary). Mix thoroughly and keep aside. Grease idli moulds with few drops of ghee.Pour few tablespoons of spinach idli batter in each idli mould. Place the idli stand in steamer. Steam the pepper idli for around 8 minutes.

Leave the idli outside for a minute or two to cool down. Carefully remove the idli from idli mould with help of a spoon.Serve pepper idli with coconut chutney or with any chutney of your choice.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Make sure idli batter is not too thick or not too thin. Adjust the consistency of the idli batter with water if necessary.

Bell Pepper Sesame Coconut Fry

Ingredients:

Bell Pepper 2
Onion 1 Large
Fresh / Frozen Grated Coconut 1/4 Cup
Sesame Seeds 2 Tbsps
Cilantro 1 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and chop the bell peppers.
Peel and finely chop the onion. Wash and roughly chop the cilantro leaves. Remove stems, wash and roughly chop the green chiles.
Grind sesame seeds, green chiles into powder using a spice grinder.
Then add the coconut and cilantro and grind again and remove the ground mixture onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.When mustard seeds start spluttering, add chopped bell pepper and onion.Fry on medium flame till onion turns golden brown in color and capsicum changes color.Cook covered for a minute for capsicum to soften a bit if necessary.

Uncover and stir in ground sesame coconut mixture. Fry briefly and remove from heat. Serve bell pepper sesame coconut fry with steamed rice or with roti.

Notes: Make sure bell pepper is not over fried.

Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.

Rajma Masala

Ingredients

Red kidney beans - 1 1/4 cups, soaked in 4 cups water overnight
Onions - 2 large, grind to a paste
Tomatoes - 3, large, puree
Asafoetida - pinch
Bay leaf - 1
Ginger garlic paste - 3/4 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 heaped tbsp
Cumin powder - 1/4 tsp
Kasuri methi - 1/2 tsp, crushed (optional0
Garam masala powder - 1 tsp (from the prepared garam masala)
Oil - 2 1/2 tbsps
Ghee - 1 1/2 tbsps (optional) if not using ghee, replace with oil
Salt to taste
Fresh coriander leaves for garnish (optional)
Garam Masala Powder: dry roast for 2 mts and grind to a fine powder
Cinnamon - 1/2" stick
Cloves - 3
Green Cardamom - 2 (Chota Elaichi)
Black Cardamom - 1 (Badi Elaichi)
Black Pepper Corns - 6
Star Anise - 1/2
Mace powder - pinch (Javitri)
Black cumin - 1/4 tsp (Shahjeera)
Dry Ginger powder - pinch (Sonth)


Method

Wash the kidney beans and soak in 4 cups waters overnight. Next day morning, pressure cook along with the same water the beans were soaked in. Cook upto 4 to 5 whitsles or cook in a large pot of water till soft. Remove half a cup of cooked beans, crush coarsely and keep aside.

Heat ghee and oil in a cooking vessel. Add cumin seeds and bay leaf and allow the seeds to splutter. Add the asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown sprinkling water occasionally until the oil separates.

Add red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, kasuri methi and salt. Mix well. Add the tomato puree and cook till oil separates.

Add the cooked kidney beans along with the residue water left while pressure cooking it. Cover and cook for 5 mts.

Add the crushed kidney beans and some more water if required to achieve a gravy consistency. Cook for 8-10 mts without lid on medium flame after adding the water. Add garam masala and cook on simmer with lid till required gravy consistency. Turn off heat and let it sit for at least an hour for the flavors to meld. Remove to a serving bowl and garnish with chopped coriander leaves.

Serve warm with steamed rice, jeera rice, chappatis or phulkas.

Tips

Pinch of amchur powder can also be added for a bit of tang.
If you do not have mace, omit and make garam masala with rest of the ingredients.
Vegans can omit ghee.
Just before serving, garnish with a dollop of fresh cream. Its optional.

Eggless Chocolate Muffins

Ingredients

Maida - 1 and 1/2 cups (200gms)
Granulated Sugar - 3/4 cup (165 gms)
Cocoa powder - 2 tbsp
Chocolate Sauce / Choco chips - 2 tbsp (optional)
Baking powder - 1 and 1/2 tsp
Baking soda - 1 tsp
Instant coffee powder - 1 tsp
Salt - a pinch
Oil - 1/3 cup (80 ml)
Milk - 1/2 cup (125 ml)
Vanilla essence- 2 tsp

Method:

In a bowl mix maida, baking powder, baking soda, cocoa powder, coffee powder and salt. Mix well and sieve it once. Keep aside.In a seperate bowl mix sugar, milk and oil together and whip it until the sugar dissolves completely
Now add in the flour, baking soda, baking powder, coco powder and coffee powder mixture already sieved with the oil milk mixture and mix well taking care to avoid lumps. 

Add in vanilla essence, choco sauce/choco chips and mix well until a creamy pouring consistency batter is formed.Preheat oven at 180 deg C for 10 mins. Meanwhile grease the muffin moulds and arrange the muffin liners. Spoon the batter and pour only till 3/4 th of the muffin cups and bake them for 15-20minsuntil a tooth pick inserted comes out clean.

Notes

Fill only till 3/4 th of the muffin liners as it raises well, it may overflow if you fill more than 3/4th.

The muffins are soft and chocolately perfect for all chocolate lovers.

You can add in a handful of chopped nuts or even choco chips for extra richness.

I baked these muffins in 2 batches and I got 10 large muffins.

Tomato Pasta

Ingredients:

Pasta - 1.5 cups
Onion - 1/2 chopped finely
Pasta sauce - 1 tbsp
Tomato Sauce - 1 tbsp
Olive oil - 1 tbsp
Cheese - 1 tbsp grated
Pepper - 1/2 tsp (optional)

To grind:

Tomato - 1 big sized
Onion - 1/2
Red Chillies - 2
Garlic - 4 flakes

Method:

Grind the ingredients under 'to grind' to a fine paste and keep aside.Bring a saucepan of water with salt to boil, then add the pasta and a tsp of oil. Cook for 10mins or until the pasta is soft yet firm enough to bite. Strain water and keep aside.

Heat oil in a pan, then add the onions fry until slightly browned. Then add the grinded paste and fry for 5mins until raw smell of tomatoes totally leaves. Then add the tomato, pasta sauce and pepper, mix well, now the sauce is ready. Now add the cooked pasta and mix well until the sauce coats well with the pastas. Sprinkle grated cheese and serve hot.

Notes

Take care while cooking the pasta not to make it mushy. It should be soft but still firm enough to bite.

You can even use shell or disc type pasta.

Add a tsp of oil while cooking pasta is to avoid the stickiness.

You can also skip the pasta sauce and add garam masala to make it indian flavoured.

Adding olive oil gives a nice flavour to the pastas but if you can use normal cooking oil also.

Chilli Cheese Toast

Ingredients:

Bread - 2 slices
Cheese - 3 tbsp (I used mozzarella)
Green Chillies - 2 (thin long variety)
Green Capsicum - 2 tbsp cubed
Pepper powder - 1/2 tsp
Italian Seasoning 1/2 tsp(optional)
Salt - to taste

Method:

Cut green chillies finely, cube the capsicum - set aside. Take grate cheese in a bowl and mix green chillies and capsicum with it.Add pepper and salt. Take the bread slice and apply the cheese chilli mixture. Sprinkle seasoning. 

Meanwhile preheat oven at 180 deg C for 10mins and bake it at the same temperature for 3-5mins until cheese melts completely the turn the knob to grill mode and grill it for 3mins till the cheese bubbles and starts browning.Now for stove top method:check my notes section. Cut diagonally and serve hot with tomato sauce!


My Notes:

You can add colour capsicums like yellow and red to make the toast colorful or desed the tomatoes and add it.

If making in stove top just toast the bread slightly till crisp in dosa tawa then spread the cheese chilli mixture and place it on the tawa again with cheese side up...Do not flip..Cook till cheese melts and serve hot. The browning of cheese will be missing in the stove stop method but it will still taste good.

You can garnish with coriander leaves finally on top of the cheese mixture.

I used mozzarella cheese, you can even use cheddar cheese too.

Use long green chillies as it is less spicy.

Bread Pizza

 Ingredients:

Bread slices - 3
Onion - 2 tbsp chopped
Capsicum - 2 tbsp chopped
Cheese - 3 tbsp grated
Tomato sauce/Pizza sauce - 2 tbsp
Pepper / Italian seasoning - a pinch
Chilli Flakes - a pinch

Method:

Get all your ingredients ready.First spread a tbsp of pizza sauce on one side of the bread, now add the chopped onions. Then add capsicum, sprinkle pepper powder, oregano and chilli flakes.Grate the cheese such that it covers the veggies. 

Preheat oven at 200 deg C for 10 minsand bake it at the same temperature for 5-7 mins or until the cheese melts.I used toast/pizza mode but bake mode is fine too. Garnish with oregano while serving as per your preference.Serve hot!

My Notes:

For stove top method : Heat the tawa, Toast the bread slice on both the sides with little ghee Let it stay in the tawa until the cheese melts a little. Repeat this for all the slices. Serve hot and Enjoy every bite!! :)

If you like tomatoes, add few chopped pieces.You can also try to add veggies like carrot, cabbage or corn....The toping is endless...its purely ur choice. 

Masala Bread Upma

 Ingredients

Bread - 3 to 4 slices chopped into small squares
Onions - 1 chopped lengthwise
Tomato - 1
Tomato sauce - 1 tbsp(optional)
Red Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - a pinch
Pepper powder - 1/2 tsp (optional)
Coriander leaves - 2 tsp for garnish
Oil - 2 tsp
Salt - as required

To temper

Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Oil- 2 tsp
Curry leaves - few

Method

Heat oil in a tawa, add the 'to temper' ingredients and fry for a min.Add onions and saute it till it becomes light brown.  Add tomatoes and saute till mushy and raw smell leaves. Then add turmeric chilli, garam masala powders, required salt and tomato sauce. 

 Fry till the spices get mixed well. Sprinkle little water and allow it to cook for 2 mins.Add the chopped bread and mix till all is combined well.Garnish with chopped coriander leaves and switch off!  Your masala bread upma is ready to be served! 

Paneer Bread Balls

Ingredients 

Paneer - 1 cup
Bread - 3 slices
Potato - 1/2 (just for binding)
Onion - 1 finely chopped
Coriander leaves - 2 tbsp
Tomato Sauce - 1 tbsp
Rava - 1/2 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Salt - to taste
Oil - as required

Method

Crumble the paneer well. Knead it for 5mins until well combined. Boil potatoes until soft and combine with paneer,add required salt and keep aside. Cut the corner of the bread slices, sip it in water and add it to crumbled paneer . then add all the other ingredients except oil and combine to form a smooth dough just enough to roll into balls. Now pinch equal sized balls and roll them into small balls and deep fry them in oil(I used my paniyaram pan to toast them to reduce oil).


It is a very easy and interesting snack/starter idea. I have seen this in nilgiris in the name of paneer balls. Alternatively you can dip the balls in maida water paste , them cover them with breadcrumbs as we do for veg cutlets and then deep fry or toast them.

Vegetable Samosa

Ingredients :

For samosa dough :
Maida - 1 cup
Ghee - 1/2 cup
Baking powder - 1/4 tbl spoon
Salt
water

For filling :

Potatoes - 2 ( large boiled, peeled, mashed )
Onion finely chopped - 1
Green peas - 1 tea cup
Green chillies- 2
Ginger garlic paste - 1 tbl spoon
Coriander leaves finely chopped
Lemon juice - 2 tbl spoon
Turmeric powder - 1/2 tbl spoon
Garam masala - 1/2 tbl spoon
Coriander seeds - 1/2 tbl spoon
Red chilli powder - 1 tbl spoon
Salt - to taste
Oil - to deep fry

Procedure :

For the dough :

1. In flour add salt, baking powder and ghee. Mix well.

2. Add cold water and mix into a smooth dough.

3. Keep the dough for half an hour, covered with wet cloth.

For filling:

Heat oil in a pan. Add chopped onions and green chillies and fry over medium heat, until light brown. Add green peas, ginger paste, coriander leaves, fenugreek leaves, red chilli powder, turmeric powder and salt. Add mashed potatoes and stir well. Fry for about 5-6 minutes and remove from flame. Now take the mixed dough then mix it once again. 

Make small balls of almost equal size. Press these balls to make flat round shape (like chapati). Later cut these into two halfs.  Shape it into a cone and stuff it with the potato filling. Apply water on the edges and seal the edges.Heat oil in a deep frying pan on high. Deep fry the samosas on medium heat until golden brown. Now serve hot with sauce.

Asparagus Soup

Ingredients

1 cup chopped asparagus
2 tsp oil
1/2 cup chopped onions
1/2 cup peeled and chopped potatoes
1 1/2 cups vegetable stock
1/2 cup low-fat milk , 99.7% fat-free
salt to taste and freshly ground black pepper (kalimirch) powder

To Serve
chopped asparagus

Method

Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, asparagus and vegetable stock and bring to boil. Cover and cook on a slow flame for 8 minutes or till the potatoes are cooked.

 Allow the mixture to cool slightly and then blend in a mixer to a smooth puree using 2 cups of water. Transfer the purée back into the deep non-stick pan, add the milk, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with asparagus.

Tips

VARIATION: PARSLEY SOUP
Substitute the asparagus with 1 cup of chopped parsley.

Apple Cinnamon Soya Shake

Ingredients


3 apples, chopped
1 cup chilled soya milk
2 cups chilled low fat milk
1/2 tsp cinnamon (dalchini) powder
sugar substitute to taste

To Serve
ice-cubes

Method

Blend the apple and sugar in a blender to a smooth purée using a little milk. Add the cinnamon powder, soya milk and milk and blend again. Pour into individual glasses and top with ice cubes. Serve immediately.