Skip to main content

EVENING TIFFIN 1

By
SAGO (JAVVARISI VEGETABLE UPMA:

Ingredients:
Onion-1small cut into small pieces
sago (Javvarisi) big one-2 cups
beans cut into small pieces-1/4 cup
carrot small pieces-1/8 cup
coriander leave-2 tbsp
curry leaves few
potato cut into small pieces-1
Asofoetida a pinch
salt-as needed
cumin seeds-1 tsp
turmeric a pinch or optional
oil as needed
mustard seeds-1/2 tsp
green or red chillies as needed
coconut grated-3tbsp optional
lemon juice-1 tbsp optional
curd or buttermilk-1/2 cup

Method:
Soak sago in little water and curd for 1 hour.
Heat pan and pour little oil and when oil heats up add mustard seeds. After musterd seeds pop up add onion and fry till transparent. Then add all vegetables and fry till they are cooked well. Add turmeric powder, salt. Once the vegetables are done add soaked sago and asofoetida, grated coconut, little coriander, curry leaves, cumin seeds and mix it and sprinkle little water . Then cover the pan and cook till the sago is soft . Remove from fire add lemon juice and mix. Serve hot with coriander leaves and curry leaves on it.

Nutritional Info:
High carbohydrate and few vitamins from vegetables. Digest easily. But serve hot otherwise chewing will be difficult for kids and old people.


SPICEY RICE BALLS
Ingredients:
Rice Flour-1 cup
Salt as needed
Chillie powder -1tsp
Garam Masala-1/2 tsp optional
Urad Dhal-1 tsp
Oil-1 tbsp
Water as needed



METHOD:
Boil water and mix it with the rice flour and salt.make it as a chapati dough. Make them small balls and stream them in idly maker or pressure cooker without weight for 5 mins.Once done remove it from fire and keep aside.heat oil in a pan add mustard seeds and let it pop.Then add urad dhal and fry till golden color. Once done add streamed balls and fry for a minute and add chilly powder and masala powder and a pinch of salt. Let it fry till it is crispy.once done serve hot

NUTRITIONAL INFO:
High in energy as more carbohydrates are present in rice flour and little fat. Easily digestible and good for kids and elders.
  


Comments

Post a Comment

Popular posts from this blog

KNOW MORE ABOUT PANEER.....

By
PANEER I think most of them like the softy yummy paneer. I always like to try something yummy and highly protein n calcium i think of keeping my hand in paneer. So thought of giving you all details regarding paneer and searched and studied in web, lot of blogs, and ofcourse my UG (Nutrition Food Service Management and Dietetics)books too....😃 How paneer is made? A vegetarian delight, paneer also known as cottage cheese is a soft, white, crumbly cheese which is used widely in continental, oriental and Indian cuisines. It's simple, fresh versatile flavour makes it a delicious addition to any recipe. Paneer can be made at home by boiling whole milk. An ingredient with acidic properties is added to coagulate the milk. The whey water formed is either discarded or used in various preparations and the cheese is harvested. This cheese is called chenna. The chenna is then pressed to form a block of cheese. This cheese block is called paneer. Paneer is a fresh cheese and is never a...
Post a Comment
Read more

beetroot hummus

By
BEETROOT HUMMUS What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing. Ingredients 2 cups of chickpeas, boiled 1 beetroot, peeled 4-5 garlic cloves ¼ cup of olive oil, plus extra for topping 1 tsp of sesame seeds 1 Tbsp of curd 1 tsp of cumin powder 2 Tbsp of lemon juice Salt to taste coriander leaves to garnish Method Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry. Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish wi...
Post a Comment
Read more

INDIAN basic gravies

By
basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...
Post a Comment
Read more