Cold Pasta Salad ... An Yummy n Healthy Diet

Ingredients :-

Boiled Fusilli Pasta - 1 cup

Boiled Chickpea 

Sprouts 

Sweet Corn

Chopped Carrot

Chopped Yellow-Green Bell Pepper

Chopped Cabbage

You can add more fresh veggies (Onion, Cucumber, Olives, Cheery Tomato, Broccoli, Mushrooms etc) as your choice.

1/4 cup grated Mozzarella/any type of Cheese

1/2 tsp Crushed pepper

1/2 tsp Red Chilly flakes

For Dressing :

2 tsp Mayonnaise

1 tsp Mustard Powder

2 tsp Olive Oil

1/2 tsp Lemon Juice 

Dried herbs

Salt to taste

A pinch of Sugar

Mix well all these ingredients with a spoon and keep aside.

Process:-

• Fill a large pot with enough water, add salt and bring to boil in a high heat.
• Add the Pasta to it and cook uncovered about 8-10 minutes Or follow the instructions given on the packet. Stirring continuously. When Pasta cooked, switch off the flame. Drain and cool under the running cold water.
• Next mix all the chopped veggies and grated cheese to pasta, Pour the dressing over the salad, Seasoning with fresh crushed pepper and Red chilly flakes, stir to combine. Toss well. Cover and refrigerate about 30 minutes and Serve Cold Pasta Salad.

Enjoy Pasta Salad with your family, friends, relatives at home, party everywhere... :)

Happy Cooking...Happy Blogging

Bread Dahi Vada Recipe

Ingredients :-

For Bread Vada:                              
8 slices of Bread 
1 chopped Onion
2 chopped Green chilly
Few chopped Curry leaves
Curd - 3-4 tsp
1/2 Cumin seeds
Salt to taste

Process :-
Cut the bread into small pieces, Add curd, chopped onion, green chilly, curry leaves, cumin seeds, salt to taste and mix them properly. Make a soft dough (like  atta dough). Divide the dough into equal portion and give a shape like bara and shallow fry it with little oil. Flip it and fry it until light golden brown in colour. Switch off the flame and keep aside.

For Aloo dum:
8-10 nos. small size boiled Baby potatoes (You can take medium size potato also)
1 no. medium size grated Onion / Onion paste
Haldi powder
Salt to taste
Pinch of Sugar 
Pinch of Garam masala powder
1 tsp Cooking Oil

For masala paste:
6 garlic cloves, 1' inch of Ginger, 4-6 nos whole Peppercorns, 1 Cardamom, 2 Cloves, 1 Cinnamon, 1 tsp Poppy seeds, 1 Tomato - Grind together to make a very fine paste

Process:-
Heat oil in a kadhai/pan. Add the sugar, when it start to caramelize, add the grated onion and saute a while. Then add the blended masala paste and stir continuously, add the haldi powder. Cook about 5 minutes in a low-medium flame. Once the masala starts leaving oil on the sides, add the boiled potatoes and cook for another 2 minutes. Add water as you required to get desired thickness of gravy and let it boil about 3-5 minutes. Sprinkle little garam masala powder and Switch off the flame.
                       

Tamarind (Imli) Saunth chutney 
Curd - 1/2 cup (add little salt, sugar, chilly powder to it and mix well)
Black salt
Roasted Cumin-Coriander-Chilly powder
Fried Sev
For Garnishing: Coriander leaves,chopped onion, chopped green chilly, grated carrot, grated beetroot, pomegranate seeds etc etc... 

Arrange the plate:
When ready to serve, soak the vadas in salt water for a minute and then squeeze them. Now, arrange the bread vadas in a serving plate, spread some curd, drizzle the tamarind chutney, aloo dum, sev, roasted cumin-coriander powder, green chilly etc etc etc...n Serve it. Enjoy it as breakfast, lunch, starter at anytime !!! 

Bread Uttapam ... an instant n easy bread uttapam / pancake

Ingredients :-

Bread - 6 slices

Semolina - 4 tsp

Curd - 1/2 cup

Water

Salt to taste
Mango ginger - 1/2 tsp (grated)
Chopped Green chilly - 1 tsp (as per your taste)

Cooking oil 

For Topping:

Onions - 2 medium size ( cut into thinly slices)

Tomato - 1 medium size

Capsicum - 1 medium size

Sweet corn - 1/2 cup

You can add any veggies as your choice.

Method :-

Take a bowl, break the bread into small pieces. Add semolina, curd, water, salt to taste and mix them properly or you can blend it. Add grated mango ginger, chopped green chilly to the batter. Make a very smooth and thick batter and keep aside about 10 minutes. 

Heat a non stick pan at medium heat and spread little oil. Pour 1 ladle full batter and spread evenly to make a thick uttapam. Put the sliced vegetables on it, add some oil drops and cook till it become crispy n golden brown from both the sides. Serve hot Bread Uttapam with any kind of chutney .... Enjoy it !!! 

Crispy n Crunchy Ragi ke Pakoda (Finger millet Fritters)

Ingredients :-
Raagi (finger millet) flour - 1 cup
Besan (Gram flour) - 2 tsp
Onion (finely chopped) - 1 no.
Grated Ginger-garlic - 1 tsp
Green chilly chopped - 2-3 nos.
Ajwain - 1/2 tsp
Curd - 1-2 tsp
Cabbage (shredded) - 1/2 cup (or you can add any veggies as your choice)
Chaat masala - 1 tsp
Few Coriander leaves chopped 
Few Curry leaves chopped
Salt to taste
Water as required
Oil for frying

Method :-
Mix all the ingredients together in a bowl by adding water to make a thick batter. Heat sufficient oil in a kadhai / pan. Make bite size pakode and fry it in medium flame. Don't over fry it. Sprinkle little Chaat masala on it and Serve with hot tea....green chutney....ketch-up. Enjoy it !!! 

Crunchy Litti with Spicy Chokha

Ingredients :-

Wheat flour (Atta) - 1 cup

Carom seeds (Ajwain) - 1/2 tsp

Red Chilly powder - 1/2 tsp

Oil - 2 tsp

Salt to taste

For Stuffing :-

Roasted Bengal gram flour (Sattu) - 1/2 cup

Green chilly chopped - 1 tsp

Garlic chopped/paste - 1 tsp

Onion finely chopped  - 1 no. (Optional)

Coriander leaves chopped - 1 tsp

Amchur powder (Dry mango powder) - 1/2 tsp

Lemon juice - 1/2 tsp

Mustard oil - 2 tsp

Salt to taste

Method :-

For Dough :- Mix carom seeds, salt, red chilly  powder, oil with atta and prepare a stiff dough by adding little water. Divide the dough into equal parts. Cover it and keep aside.

For Stuffing :- Take all the above mentioned ingredients in a bowl and mix it well. Make a dry mixture.

Now take one portion of atta and roll it with your palm, press with your fingers and expand it like a katori. Put little stuff in middle and tightly cover from all the sides. Press it as shown in the picture.

Put it on a toaster and roast it till the outer layer turns little golden/brown in colour. Grease little ghee/oil to the litti. When both the sides turns golden brown, remove it from toaster. You can dipped it in more ghee or serve as it is.

Basically litti is cooked in traditionally charcoal fire or chullah. You can also deep fry it in oil/ghee Or grill it in microwave.

Chokha Recipe :-

Roast 1-2 brinjals and tomato on gas chullah, let it cool and clean it. Add chopped onion, green chilly, chopped garlic, mustard oil, coriander leaves and salt to taste. Mix it properly. You can also add roatsed potato and mix. Break the litti and put 1 tsp ghee in middle and serve with chockha or green mint chutney. Enjoy it !!! 

Kale Chane ke Tikki (Black Chickpeas Tikki)

Ingredients :-

Boiled Kala chana (Black chickpeas) - 1 cup (Make a roughly paste of chana in a blender with little water)

Onion - 1 no. (Finely chopped)

Ginger paste - 1/2 tsp

Green chilly - 2-3 nos.

Coriander leaves chopped few

Carrot grated - 1 no.

Amchur powder (Dry mango powder) - 1 tsp

Lemon juice - 1/2 tsp

Besan (Gram flour) - 2 tsp

Corn flour - 1 tsp

Bread crumbs - 2-3 tsp

Mustard oil - 1-2 tsp

Oil for frying 

Method :-

Take all the ingredients together in a bowl and mix it well. Divide the mixture into equal portions and give tikki shape, roll over the bread crumbs and shallow fry in tawa / pan. Serve hot with any chutney or sauce or as side dish with rice.

  

NOTE :- You can also deep fry the tikkis in oil till golden in colour.

• You can prepare chaat from this. Keep the tikkis in plate, just flatten it by your palm, add fresh curd, green chutney, imli ki meethi chutney, chaat masala, chopped onion, coriander leaves, black salt, roasted cumin n coriander seeds powder and spread some bhujiya..Enjoy your chatpati snacks..!!!

Kachodi with Moong Dal Stuffing

Ingredients :-

All purpose flour (Maida) - 2 cup

Oil - 1/2 cup

Salt to taste

Water - to knead the dough

Nigella seeds (Kalajeera) - 2 tsp

For Stuffing :-

Yellow Moong Dal - 1 cup (Soaked 3-4 hrs) (You can churn it in a blender, just one blend)

Cumin seeds - 2 tsp

Green Chilly - 3-4 nos. (Finely chopped)

Grated Ginger - 2 tsp

Hing (Asafoetida) - a pinch

Haldi powder - 1 tsp

Fennel seed powder - 2-3 tsp

Garam masala - 1 tsp

Red chilly powder - 1/2 tsp (Optional)

Amchur powder (Dry mango powder) - 2-3 tsp

Salt to taste

Method :-

• Take maida, salt and oil in a wide bowl. Mix all these ingredients and finely rub it (maida n oil) with your fingers, then add nigella seeds. Add water and make a smooth (semi-soft) dough. Cover the dough with a wet muslin cloth.

• Heat oil in a pan. Add cumin seeds, hing, grated ginger, green chilly and saute for a while. Add the crushed moong dal and mix it well. Saute for a while, when the moisture evaporate and the mixture should dry add the fennel seed powder, haldi, garam masala, amchur powder and mix it. Adjust salt as per your taste. Fry for more 3-5 mins and remove from flame. Keep aside and let it cool.

• Now, divide the dough into equal size. Roll out the dough into little poori shape, put 1 tsp filling in the middle and cover it from all sides. Seal the ends tightly. Then roll it just make kachodi shape or you can gently press it with your thumb. 

• Heat enough oil in a kadhai and deep fry the kachodi in a low-medium flame till golden in colour. It takes a more time to fry. So don't worry, cook it properly both the sides. Remove kachodis from oil and place on absorbent paper to soak excess oil. Now its ready...Serve your Kachodis with any green chutney or curry. 

Maggi wala Chilla [MagChilla]

Ingredients :-

Maggi - 1 Small Packet (Boil with 1-2 cups water)

Besan (Gram flour) - 1/2 cup

Atta (Wheat flour) - 1/2 cup

Suji/Rava (Semolina) - 1/2 cup

Onion - 1 big no. (Finely chopped)

Green chilly - 2-3 nos. (As your choice)

Few chopped Curry leaves

Few chopped Coriander leaves 

Lemon juice - 1/2 tsp

Dahi / Yogurt - 2-3 tsp

Grated Ginger - 1 tsp

Chopped Veggies as you like - I've added here chopped capsicum, grated carrot

Maggi Magic cubes - 2 nos. (Or u can replace it with maggi masala powder) 

Oil / Butter - 2 tsp

Salt to taste 

  

Method :-

Take a bowl and mix besan, atta n suji. Mix all the flour by adding water to make a smooth and lump free batter. Add all other ingredients; boiled maggi, dahi, chopped onion, green chilly, curry leaves n coriander leaves, chopped capsicum, grated carrot, grated ginger, lemon juice, maggi masala cubes and oil. Mix it well and leave for 10 mins.

Then sprinkle little oil in a frying tawa / pan. Add 1 laddle full of the batter and spread evenly on the tawa. Cook both the sides till reddish or crispy. Serve hot with any chutney or soupy maggi noodles. Enjoy your Breakfast with Yummy n healthy "MagChilla" !!!  

## Fried Paneer Potlis ##

Ingredients :-

All Purpose flour (Maida) - 1 cup

A Pinch of Salt

Nigella seeds (Kalonji) - 1 tsp (Optional)

Oil - 2 tsp

Water to knead dough

For Stuffing :-

Grated Paneer (Cheese) - 1/2 cup

Grated Carrot - 2-3 tsp

Finely chopped Onion - 1 no.

Finely chopped Green Chilly - 2-3 nos. (as your choice) 

Coriander leaves chopped - 2 tsp

Lemon Jiuce - 1/2 tsp

Dried Herbs - 1 tsp (I've used here dried herbs. If its not available any one can used Pav bhaji masala powder instead of it.)

Salt to taste

Method :-

• Take all the ingredients together and make a tight dough and keep aside.
• Now for stuffing add all the ingredients together and mix it well.
• Now divide the dough into equal balls and roll it like Pooris by a rolling pin. Put 1 tsp filling in the middle and cover it from all sides tightly and make potlis (give any shapes as your choice). 
• Heat oil in a frying pan and deep fry it in low-medium flame. Remove from oil and soak in tissue paper. Serve this with any chutney or ketch-up. Enjoy it !!!

Samosa With Mushroom-Potato Filling [Chhatu-Kata aloo masala Singada)

 

Ingredients :-

All Purpose Flour (Maida) - 1 cup

2-3 tsp warm Oil or Ghee

Milk - 1/2 cup to knead the dough

Salt to taste

• For the dough, take maida and salt in a wide bowl. Add little warm oil to it and mix or rub well with fingers. Add milk little by little to prepare it into a soft dough. Cover with a wet cloth and keep aside for half-an-hour.

For Stuffing :-

Potato - 1 large size (Cut into small cubes)

Mushroom - 1 cup (chopped into small size)

Onion chopped - 1 no.

Ginger-Garlic Paste - 1/2 tsp

Green Chilly chopped - 2-3 nos.

Roasted Peanuts - 1/4 cup

Roasted Fennel powder - 1 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tsp

Any curry powder - 1/4 tsp (I've used here Everest powder) (Optional)

Salt to taste

Oil for deep frying

Method :-

• For the stuffing, Heat a pan with 1 tsp oil. Seasoned mustard seeds in it, when it start to crackle add chopped onion and sprinkle little salt. Saute for a while. Add ginger-garlic paste and fry. Add chopped potato, haldi powder, green chilly chopped, chopped mushroom and mix it and cover a lid for 2 minutes. After that remove the cover and stir it. Cook it in high-medium flame. When the potatoes are half cooked add the roasted fennel powder, peanuts, curry powder and mix well. Cook for more 5 mins and switch off the flame.

• Now divide the dough into small equal balls. Roll it by a rolling pin and cut from middle. Take one half and fold it in conical shape and filled with stuffing. Spread little water on the edges by your finger tips and seal it tightly. 

• Heat oil in a pan. Put the samosa into the oil, when it is medium hot. Deep fry them until they turn to golden brown in a low-medium flame. Don't fry on high flame, otherwise it will burnt from outer side and the inner side will not cook properly.

• Remove from flame and soak in absorbent paper. Serve hot Samosa with green chutney or ketch-up.

Enjoy it !!! Happy Cooking.... :) :) :) 

Paneer Momos (steamed paneer dumplings...my steamed potliisss)

Ingredients :-

All Purpose Flour (Maida) - 1 cup

Milk - 1/2 cup

A pinch of Salt

Water if required

For Stuffing :-

Paneer - 1 cup [cut into little chunks]

Carrot - 1/4 cup (sliced / grated)

I've used here only carrots. Any one can add any of your choice vegetables (Capsicum, French beans, Cabbage,Spring Onion, Tomato..etc)

Onion - 1 no. (Finely chopped)

Ginger n Garlic - 2 tsp (Finely chopped)

Green Chilly - 1 tsp (chopped)

White Vinegar - 1 tsp

Soya sauce - 2 tsp

Black pepper crushed - 1 tsp

Salt to taste

Everest Chicken masala - 1/2 tsp (It's completely Optional. Used for nice aroma. Can also                                                                    add 1 tsp Schezwan sauce instead of Everest masala)

Oil - 1 tsp

Method :-

• Take maida, milk and salt in a wide bowl and mix together, prepare a soft dough. Keep aside for 10 minutes.

• Heat oil in a pan. Add chopped onion, ginger-garlic, green chilly chopped and saute in high-medium flame for few mins. Add the sliced carrot, salt to taste n cook for a while. Next add cubed Paneer and mix it well. Add vinegar, soya sauce, black pepper and Everest chicken masala and cook for more 1 minutes. Switch off the flame and let it cool.

• Divide the dough into equal portions of balls. Roll out thinly with a rolling pin. Place 1 tsp filling in the middle and make as your desired shape. 

• Put your steamer on gas stove with little water in high flame. Place the momos to the steamer and let it steam for about 8-10 minutes. Remove it form flame and Serve with Garlic Red chutney or Ketch-up.

Garlic Red Sauce :-

Soak 5-6 nos. of Red chillies in 3-4 tsp of White vinegar for 10 mins. Add 10 cloves of Garlic and blend it to make a fine paste. Add few drops of Lemon juice, Sugar and salt to taste. Mix it well and Serve with hot Momos. Enjoy your Chinese Platter...!!!

CRUNCHY LOADED BABY POTATO BITES Seasoned With Honey Sauce

Ingredients :-

Baby Potato - 8-10 nos. (wash n peel the potato skin n scoop the middle portions like a hole. Marinate potatoes with olive oil,red chilly pwd, pepper pwd, chaat masala n salt to taste for 15-20 min.) 

Stuffing Ingredients -

Oats / Masala Oats - 1/2 cup

Chopped Green n Red Capsicum -2-3 tsp

Chopped Raw Mango - 2 tsp

Fresh buttermilk - 1 cup or as required to cook Oats.

Salt to taste

Method :-

Heat a pan n cook the oats with buttermilk for 2-3 mins with a pinch of salt. Remove it from flame n add the chopped mango n capsicum and mix it well. Its ready now.

Now carefully, put the stuffing into the baby potato. Heat a tawa/pan and grease with a little oil. Put the stuffed potatoes to it and cook for 10-15 mins in a medium flame. Cover with a lid. Check your potatoes by a toothpick or a knife, if it is cooked well. When the lower side turns brown n looks crispy just remove it from flame and Serve hot as your choice.

I've garnish here with orange oval slices n honey sauce with a little white sesame seeds.     

Honey Sauce :- 2 tsp honey, 1 tsp red chilly sauce, 1/2 tsp lemon juice.

Happy Cooking !!! Eat Healthy n Stay Healthy ...:) :) :)

VEGGIE TAWA PIZZA RECIPE (YEAST FREE PIZZA)

                               

Many times I've made Pizza with yeast in microwave oven. But this is my first trial about Yeast free Tawa Pizza n the result out come is awesome..about in taste, crisp n crunchiness. Prepared for this my niece n she loved it..Plz try it for your kids and share with me your valuable views. 

Ingredients :-

For Dough :-

All Purpose Flour (Maida) - 2 cups

Curd - 1 cup

Olive oil - 1/2 cup

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Sugar - 1 tsp

Salt to taste

Garlic paste - 1 tsp (Optional)

Warm milk - 2-3 tsp

Method :- Take all the ingredients together in a wide bowl and mix together one by one and make a soft dough. Add little olive oil on its surface and cover it. Keep it in a warm place for max. 1 or 2 hours for fermentation. If you could keep it more time, the result will be more better. But you can use it after 1 hour, if you are in a hurry or make it quickly.

For Tomato Sauce :-

Tomato blanched - 6-8 nos.

Garlic Finely Chopped - 10 cloves

Tej Patta (Bay leaf) - small pcs                                                        

Red Chilly Powder - 2 tsp (as your choice)

Pepper Powder - 1 tsp

Pizza Dried Herbs / Oregano - 2 tsp

Basil dried - 2 tsp (You can also use fresh Basil leaves)

Tomato ketch up - 2-3 tsp

Sugar - 1-2 tsp

Salt to taste

Olive oil / Butter

Method :- Heat water in a big pan. Cut a lightly cross mark by knife on each tomatoes and put it on the boiling water. After 2-3 mins, remove it from water and directly put it in cold ice water. So that, easily you can remove the outer layer of the tomatoes. Chopped finely and make a very fine paste. Heat oil in a non stick pan. Add the bay leaf, chopped garlic, dried herbs 1tsp and saute awhile. Add the tomato paste to it and let it boil in medium flame. Continuously stir it, till it became sticky and having no moisture. Add the red chilly powder, pepper powder, tomato ketchup, sugar, salt to taste and finally the herbs. Cook for more 5 mins and add little butter,basil finally and switch off the flame. You can store it in refrigerator for a couple of weeks also.

Final Step for Pizza :-

Divide the dough into equal balls. Sprinkle little dust of flour and roll out the dough with the help of a rolling pin into your desired shape. Prick the base with a fork, spread pizza sauce on it. put the toppings as your choice (Onion, Capsicum, Tomato, Baby corn, Olives, Paneer cubes, Mushroom as your choice). Sprinkle pepper powder, little salt to taste. Spread mozzarella grated cheese on it. Any one can also use Cottage cheese or Processed Cheese.  

Heat little olive oil in a pan. You can make it directly or in double pan process. For double pan process, put a big wide pan on the gas. Then put a small pan according to your pizza over it. Put the pizza base on the little pan and cover with a lid. Cook it for 5-10 mins in a low flame till the cheese melt and the lower base side of pizza should be little brown and crisp. Remove it from flame and Serve hot with ketch up. Enjoy the yeast free wala Pizza for your kids n family..:)  

MASALA RAWA (SUJI / SEMOLINA) DHOKLA

Ingredients :-

Suji (Rawa / Semolina) - 1 cup

Besan (Gram Flour) - 2 tsp (optional)

Hung Curd - 1/2 cup

Fruit Salt (Eno) - 1 tsp

Cooking Oil - 2-3 tsp

Water - as required

Salt to taste

Masala to be added :-

Ginger-Garlic paste - 1 tsp

Roasted Cumin Powder - 1 tsp

Red Chilly powder - 1 tsp

Black Pepper powder - 1/2 tsp

Mint-Coriander-Green chilly Paste - 3-4 tsp

You can also add grated carrot, chopped capsicum, sweet corn, green peas as your choice.

For Tempering :-

Oil - 2 tsp

Dry Red Chillies - 2 nos. chopped

Mustard seeds - 1 tsp

Few Curry Leaves 

A Pinch of Hing (Asafoetida) 

Lemon Juice - 2 tsp

Sugar - 2 tsp

Water - 3-4 tsp

Method :-

Mix all the ingredients Suji, Besan, Hung Curd, Water, Eno Salt, Cooking Oil and salt together in a bowl and keep the batter aside for 10 minutes.

Add the above masala ingredients to the batter and mix well.

Grease the heart shape mould or as your choice tray with little oil and pour the batter to it. Add water to the steamer and cover it. When it start to boil, put the mould to the steamer and cover tightly. Cook on medium-high flame about 15-20 minutes or till done. Check your Dhokla by inserting a clean knife or tooth-pick to it. Take out the dhokla and let it cool and cut into your desired shape.

For Tadka, heat oil in a tadka pan. Add dry red chilly, mustard seeds, curry leaves and hing. Let it splutter for few minutes. Add water to the tadka very crefully, add sugar and let it boil till sugar dissolve in water. Add lemon juice and switch off the flame. Pour the tadka evenly over the Dhokla and Serve with any chutney, curd by garnishing with chopped coriander leaves.

MASALA PANIYARAM / MASALA APPAM

Paniyaram is a South Indian dish, Spicy version of regular Idli. You can make it with Idli batter / Rawa / Rice powder with a Spicy flavor n also can made Sweet Appam. It's prepared with Paniyaram Pan (Below pics) with a very little oil. You can have it in your Breakfast or Dinner also. 

Ingredients :-

Idli Batter - 2 cups (Here I've used ready made Instant MTR Idli powder)

Curd - 1/2 cup (For MTR Idli powder)

Onion chopped - 1 no.

Green Chilly chopped - 2-3 nos.

Coriander leaves chopped

Pudina (Mint) leaves chopped (as per your taste)

Green Peas - 3-4 tsp

Grated Carrot - 1 no.

Capsicum chopped - 2-3 tsp 

Mango Ginger grated - 1' inch

Roasted Crushed Peanuts - 2 tsp

Salt to taste

Sugar - 1/2 tsp

Method :-

Mix all the above ingredients with Idli batter and keep aside for 10 minutes.

Heat a Paniyaram Pan. Drop with little oil (1-2 drops) in each hole and put 1 tsp batter in each hole. 

Cover the lid and keep the flame in low-medium. After 2-3 minutes turn the other side of the Appam using a spoon or wooden skewer. Sprinkle few drops of oil and again cook for 1-2 minutes. Turn once or twice for uniform cooking. Switch off the flame and remove from the Appam Patra and Serve with any chutney or Sambar or any gravy.  

NOTE :- Any one can make plain Paniyaram with batter only. And then saute the Paniyaram with above ingredients and also add 2 tsp Urad dal/Chana dal and fry it.

VEGETABLE UTHAPPAM

Ingredients :-

MTR Uttapam Mix (Ready to mix) - 1 cup

Yogurt - 1/2 cup

Water - 1/2 cup

Vegetables to be used :-

Cauliflower Florets - 1/2 cup (Finely chopped)

Carrot - 1 no. (Grated)

Beet root - 2-3 tsp (Grated)

French Beans - 5-6 nos. (Finely chopped)

Green Peas - 3-4 tsp

Green Chilly - 2 nos. (Chopped)

Onion - 1 no. (Chopped)

Few Coriander Leaves Chopped

Mango Ginger - 1' inch (Grated)

Few Curry Leaves (Roughly Chopped)

Cumin seeds - 1/2 tsp

Salt to taste

Turmeric Powder - 1/4 tsp

Oil - 1 tsp

Method :-

Heat a pan with oil. Add cumin seeds n curry leaves, when it start to splutters add all the chopped vegetables (Cauliflower, french beans, green peas) one by one, sprinkle with little salt, turmeric powder and saute for a few minutes in high-medium flame. Switch off the flame and keep aside.

Now take the MTR mixture in a bowl, add yogurt and water and mix well. Add chopped onion, green chilly, coriander leaves, grated carrot n beet root, grated mango ginger and lastly add the fried vegetables and mix it well. Keep aside for 5-10 minutes. 

Heat a non-stick Dosa tawa / pan. Spread little oil and sprinkle few drops of water. Spread one big spoon of mixed batter evenly on tawa. Cook well at low flame both the sides till brown colour and Now its ready to eat. Serve spicy Vegetable Uttapam with green chutney or Pickles or Curd. Enjoy your healthy breakfast !!! 

HERB CHICKEN TOSSED WITH SPINACH N LIL STAR PASTA

Ingredients :-

Bone less chicken - 100 gms

Boiled Pasta - 1 cup (I've used here little Star Pasta, one can use any pasta)

Blanched Spinach - 5-8 leaves (Boiled the leaves with lil salt in high flame for 2-3 minutes)

Chopped Onion - 1 no.

Chopped Tomato - 1 no. (de-seed)

Green Chilly - 1 no.

Chopped Garlic - 8-10 nos.

Black Pepper - 1 tsp

Basil - 2 tsp 

Oregano - 1 tsp

Honey - 1/2 tsp

Olive Oil - 1 tsp

Method :-

Boiled chicken with little salt for about 8-10 minutes. Heat Olive Oil in  a pan. Add Onion, Garlic, Green chilly, Tomato and saute in high flame for 3-4 minutes. Add boiled Chicken, boiled Pasta, salt to taste, black pepper, dry herbs (Basil n Oregano) and mix it well. Add finally Spinach leaves and mix. Tossed for 1 minutes and switch off the flame. Serve to a serving plate and spread honey over it. Now its ready to Enjoy your Yummy Starter..

EGG LESS CARROT CAKE IN PRESSURE COOKER

This is my first attempt to bake the cake in pressure cooker. Feel very happy to make it in cooker n the result comes out is just awesome...:) :) :) Easy-Spongy effort less cake is ready within 20 minutes. Any one could n't feel the difference whether its baked in oven or in pressure cooker...I have make this cake with less butter n more olive oil. due to health conscious. Very soon will post my second recipe of cake..till Enjoy n Happy Cooking !!!

Ingredients :-
All Purpose Flour (Maida) - 1 cup
Sugar - 1/2 cup
Curd - 1/2 cup
Milk - 3-4 tsp
Butter / Oil - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Carrot (Grated) - 1 cup
Vanilla Essence - 1/2 tsp
Cinnamon Powder - 1/4 tsp
A Pinch of Salt
Dry Fruits n Cherris

Method :-
Sieve Maida, baking powder, baking soda by a strainer and keep aside. Take curd, milk, sugar, salt and mix well. Add little oil to it becoz curd is used here. Add grated carrot and mix well. Add dry maida mixture slowly to it and continuously mix it by a spatula. Add vanilla essence, cinnamon powder and all the dry fruits n cherries. Keep aside for 15-20 minutes.

Grease a Pressure cooker with little butter or I' ve used Oilve oil here. Dust with few maida and Put it in slow heat. Pour the mixture to the Pressure cooker, decorate with cherries and cover the lid without whistle. Let it cook for about 20-25 minutes in low flame. After 20 minutes, check the cake by inserting a tooth pick. If the knife comes out clear, then its completely ready. Switch off the flame and let it cover for more 5-8 minutes. Cool it in room temperature and de-mould carefully by using a plate with a knife. Now decorate as your choice. Now your Carrot Egg less Cake is Ready to Eat !!! Cut it into small pieces and can store it in an air tight container in refrigerator.   

NOTE :- 
1. Don't put WHISTLE to the Pressure cooker at the time of baking the cake.
2. You can put a news/wax paper in cooker base which grease with oil and then pour the batter.