Beetroot Rasam

Beetroot Rasam

Beetroot Rasam

This beetroot rasam is tangy, spicy, colourful and super tasty. Beetroot helps lower blood pressure and improves exercise stamina.This rasam can be savoured along with rice. 

What you need:

• 1 beetroot (small)
• 1/2 tsp lime juice
• 1/4 tsp jaggery
• 1 tsp rasam powder
• 2 green chillies (small, finely chopped)
• 1 tsp oil
• 5 curry leaves 
• 1 tsp mustard 
• Salt to taste 

Method:

1. Peel the beetroot and chop it into medium pieces and cook till tender in a cooker. Grind it into a purée. 
2. Heat oil and add the seasoning, mustard, curry leaves, green chillies. Add in the beetroot purée. Add enough water, lime juice, rasam powder and jaggery and salt to taste. Mix and boil well. 
3. Serve hot with rice. 

You may also like to try : Vegetable Pulao , Paneer Samosa , Jeera Pepper Rasam

Avocado Smoothie

Avocado Smoothie 

Avocado Smoothie 

Start off your day by indulging in this simple yet delicious, creamy and thick avocado smoothie. This smoothie is absolutely worth a try because it might just become your new go-to smoothie! 

What you need:

• 1 avocado 
• 2 tbsp sugar
• 1 cup milk
• 1/2 cup cold water
• 1/2 tsp Italian seasoning or chat masala

Method:

1. Cut the avocado. Scoop out the flesh. Transfer it to a mixer jar.
2. Add sugar and milk. Run the mixer for 2 minutes. 
3. Add cold water and blend it again. 
4. Serve it with Italian seasoning or chat masala on top. 

Avocado Toast

Avocado Toast

Avocados are a great source of vitamin C, E, K and B-6 as well as riboflavin, niacin, folate, pantothenic acid, magnesium and potassium. Try this avocado toast recipe which is easy, quick and hassle free for breakfast or a healthy snack. 

What you need:

• Avocado ( well ripened )
• Whole wheat bread 
• 1/2 tsp pepper powder 
• 2 tbsp olive oil
• Sea salt to taste 

Method:

1. Take a perfectly ripe avocado, slice it in half and scoop out the flesh. Mash it using a fork. Add salt and mix well.
2. Toast the bread with olive oil using a oven or a tawa. 
3. Spread the creamy avocado on each slice of bread. Season with pepper powder and enjoy. 

You might also like:

• Hash brown

Vegetable Pulao - Quick and Easy

Vegetable Pulao

This vegetable pulao recipe is easy, quick, aromatic and healthy. This one pot dish consisting of rice and vegetables is comfort at its best and this dish turns out to be a perfect meal when it is paired with raita or curds. 

What you need:

• 2 cups basmati rice
• 2 medium sized onions (chopped) 
• 1 big ripped tomato (chopped)
• 1/2 cup curd
• 1/2 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder 
• 1 tsp lemon juice
• 2 tsp ginger garlic paste
• 1/2 cup coriander leaves
• 2 green chillies (slit) 
• 1 tbsp oil or ghee
• 4 cups water
• Salt to taste 
• Vegetables: 1/2 cup each carrot, green peas and beans

Recipe:

1. Heat oil in a pan. Add chopped onions and fry till they turn translucent. Add ginger garlic paste. Sauté for 2 minutes. Add the chopped tomatoes. Fry till the tomatoes turn mushy and then add green chillies and coriander leaves. 
2. Beat the corn and it to the onion - tomato mix. Stir well. Add the vegetables and mix well. Close the lid and let it cook for 2 minutes. 
3. Add the spice powders and the water. Close the lid.
4. When the water starts boiling, add the washed rice. Simmer the gas. Add the salt and lemon juice. Close the lid and cook till done. 
5. Serve with raita. 

Corn Carrot Salad

Corn Carrot Salad 

Salads are the best way to showcase vibrant fruits and veggies in your everyday meal. The corn carrot  salad recipe below is easy, delicious and hassle free and will leave you craving for more!

What you need:

• 1 cup sweet corn
• 1 cup diced carrots 
• 1 onion (medium) 
• 1/2 tsp pepper powder
• 1 tsp olive oil
• 1 tsp coriander or parsley leaves 
• Salt to taste

Recipe:

1. Put the corn and carrot in a steamer and steam for 5 minutes on high flame. Remove and cool. 
2. Add chopped onion to the cooled corn and carrot.
3. For preparing the seasoning: Add olive oil, pepper powder and salt in a bowl. Mix thoroughly. Pour this over corn and carrot preparation. Give it a good mix. Garnish with coriander or parsley leaves. 

Note: By steaming the vegetables, the original bright colour can be retained. 

Vanilla Choco chip Cupcake

Vanilla Choco chip Cupcake

Vanilla Choco chip Cupcake 

If you’re looking for an easy to bake treat then you’ve reached the right place. These cupcakes are moist and full of flavours on the inside and are perfect for birthdays, picnics or whenever you crave for something sweet.

What you need: 

• 1 1/2 cup maida
• 1  1/4 cup castor sugar
• 1 tsp baking powder
• 1 pinch salt 
• 125 gms melted butter
• 3 eggs
• 3/4 cup milk
• 1/2 cup Choco chips 
• Few drops of vanilla essence 

Method: 

1. Sift the flour with baking powder and salt. 
2. Mix all other ingredients except the flour and choco chips. 
3. Then, mix the flour well so that it combines with all other ingredients.
4. Finally, add the choco chips. Mix. 
5. Pour the mixture into the cup cake moulds. 
6. Bake at 180 degrees for 12 minutes. 

Baby Corn Fritters

Baby Corn Fritters 

Baby Corn Fritters 

Very easy to prepare, these baby corn fritters are absolutely delicious. These fritters can be served as a tea-time snack or a party starter with tomato sauce or any dip of your choice. The taste of these baby corn fritters is so addictive that I bet you’ll end up making them again!

What you need:

• 100 gms baby corn
• 2 tbsp gram flour
• 1 tbsp corn flour 
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 2 tbsp oil
• Salt to taste

Recipe: 

1. Wash the corn. Cut them in half and slit them lengthwise.
2. Steam the corn in 2 cups of water for 5 minutes. Drain and let it cool. 
3. Make a mixture of gram flour, corn flour, cumin, red chilli and salt with little water. 
4. Cover the corn with this mixture and keep it aside for 15 minutes. 
5. Heat a non- stick shallow fry pan, add 2 tbsp oil and fry the corns for 5-6 minutes in medium flame. 
6. Serve hot with tomato sauce. 

CARROT RICE

                                                        

CARROT RICE

With its lovely color, this easy and nutritious dish will be your favorite once you try it.  The high level of beta carotene in carrots acts as an antioxidant and slows down the process of aging (desired by all). The colorful rice will be a favourite tiffin box item with the school going kids. This dish can also be cooked with any white rice which you use daily. In that case use the water as per your measure.

What you need:

• Basmati Rice - 1 cup
• Carrot - 1 big, peeled, washed and grated
• Green Chillies – 2 finely chopped
• Onion - 1 medium sliced or minced as you prefer
• Cinnamon 1"
• Cloves - 2
• Bay leaf - 1
• Cooking oil - 1 tsp
• Salt to taste
• Ghee 1 tbsp (optional)
• Water – 1.5 cups (use the same cup in which you measured the rice)

Method:

1.     Wash the rice in 2-3 changes of water and soak it in 1.5 cups of water for 15 minutes, drain.

2.     Preserve this water and start boiling it when you start step 3.

3.     Heat the oil in a nonstick vessel, add the cloves, cinnamon and bay leaf

4.     Add the chopped chilies and onion. Fry for 2 minutes or so till the onions become translucent

5.     Add the carrots, fry for a minute

6.     Now add the preserved boiling water (step 2).

7.     When the water starts boiling add rice and slowly mix everything. Once this comes to a rolling boil, lower the heat, close the lid and boil for five minutes. Exactly after 5 minutes add ghee, close the tight fitting lid and turn off the heat. Let it rest for 15 minutes. Check the time, open the lid and slowly fluff the rice. Serve hot. 

8.     If you are using a cooker, after adding water add ghee and cook till 1 whistle. Leave for a minimum of 20 minutes before opening the lid.

9.     Can be eaten as it is. Tastes best if sserved with curd raita.

Tip: Water may vary depending on the rice. However, I always use 1.5 measure for whatever the quantity of rice I use. If don’t have a measuring cup, use a tumbler or cup for measuring the rice and water.

You may also like to serve simple Brahmi Chuttny (ondhelaga or karano)  along with this which will make a complete meal.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato

You may also like to try some of these with the carrots:

Peanut/Groundnut special

CARROT SUKKA Easy & Simple yet tasty & healthy

others 

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU
Multi Purpose Spice Mix
Vanilla Custard

Paneer Samosa

Paneer Samosa

Samosa is a very popular deep fried snack. It’s crispy on the outside and soft on the inside. These samosas are filled with the classic potato - peas stuffing. Samosas make a perfect snack on a rainy day. After making these samosas at home you will not feel the need to buy them from outside. These samosas can be enjoyed with tomato sauce or chutney. 

What you need:

• 250 gm paneer or cottage cheese
• 1 potato (medium) 
• 1 tbsp coriander leaves (chopped)
• 1 cup fresh green peas
• 2 green chillies (finely chopped)
• 1/2 tsp garam masala powder
• 1/2 tsp lime juice 
• 1/2 tsp mustard
• 1/4 tsp turmeric powder 
• Oil for frying 
• Salt for frying 
• Switz samosa patti (10 sheets) 

Method: 

1. Boil the potato and mash it. 
2. Soak the paneer in hot water for about 10 minutes and chop it into chunks.
3. Heat a tbsp of oil in a pan. Add the mustard. When it crackles, add the chopped green chillies and sauté for a minute. Add the green peas and turmeric powder. Mix it well. Add paneer and garam masala. Add 1/2 cup of water.
4. Close the lid and let it cook for 5 minutes. 
5. Add salt to the mashed potato. Add lime juice. Mix well. 
6. Mix both the mixtures. Make sure the mixture is dry. Finally add the coriander leaves. 
7. When the mixture is cooled, you can use the Samosa patty and fill it with the mixture. Shape the patti as shown in the picture above. Deep fry in oil. Make sure to seal the edges of the Samosa. 
8. Enjoy the Samosa with chutney or tomato sauce. 

Ragi Idli

Ragi Idli

Ragi idli

Ragi is a great source of protein and minerals. It also helps keep diabetes under control. Ragi idli is very healthy dish which can be made for breakfast. Ragi idli can be devoured with coconut chutney or sambhar. 

What you need:

• 1 cup rice
• 2 cups ragi flour 
• 1 cup thick beaten rice
• 1 cup urad dal 
• 1 tsp methi seeds
• Salt (as per taste)

Recipe: 

1. Soak rice and methi, dal and beaten rice separately for about two hours.
2. Using a grinder, grind dal first till it is fluffy. Now you can add rice and methi seeds.
3. When half done, add the beaten rice. Do not grind fine. Let the batter be of little coarse paste. 
4. Remove from the grinder and add the add the ragi flour. Add more water if necessary. Let the batter be thick. 
5. Add salt. Place the batter in a warm place for about 5 hours or till it is fermented well. 
6. After the batter is well fermented , give a mix and pour into idli moulds and cook on ,medium for about 12 minutes. 
7. Serve hot with chutney or sambhar. 

Stuffed Idli

Stuffed Idli

Stuffed Idli 

If you’re bored of having the same idli again and again then, this could be the perfect recipe for you to try something new! These stuffed idlis are easy to make and doubles the amount of deliciousness. These stuffed idlis also make a great lunch box meal. They can be served plain or along with sambhar and chutney. 

For stuffing: 

What you need:

• 2 potatoes (medium sized)
• 1/4 tsp turmeric powder 
• 1 tbsp coriander leaves
• 2 green chillies (finely chopped)
• 1/2 tsp mustard
• 1 tbsp oil
• Salt to taste

• 3 cups Idli batter ( for recipe refer https://happytummy5005.blogspot.com/2020/06/ragi-idli.html )

Recipe: 

1. Boil the potatoes in a cooker. Peel them and then mash them. Add salt and turmeric powder.
2. Heat oil in a pan. Add the mustard followed by chopped green chillies. Add the potato mixture. Add 2 tbsp water. Mix well. Check salt and add more if necessary. 
3. Add the coriander leaves when the mixture becomes dry. Turn off the heat. 
4. After the potato mixture is cooled, make small flattened portions and keep it aside.                             
5. Pour the idli batter into the idli moulds to half the level only. After placing the flattened portions, cover it by pouring more batter. 
   
   
   
   
   

6. Place the moulds in the idli vessel and cook for 12 minutes. 

7. Serve hot with coconut chutney.