Paneer Methi Curry (Opos Method)

20170815_135955.jpgThis low calorie option of Paneer and Methi make a very unique combination, well usually kasuri methi is used but the unusual combination of a few fresh methi leaves is nothing like it in the cold weather.

Paneer is a good option of calcium and good for your bones.  Methi is rich in follic acid good for skin and hair too.  You can use methi more frequently in different combinations.

Paneer Methi Curry (Opos Method)
Ingredients (Serves 4)
200 gms paneer
2 tomatoes (ground)
1 small onion
1 tsp corriander seeds (pounded)
Whole garam masala (4 cloves, 1 pc cinnamon, 1 tej patta)
1 cup water
1/2 cup milk
1 tsp chilli powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
2-3 sprigs of methi leaves
A small piece of jaggery (optional)
1 tsp butter
1 tbsp oil

Method
1. In a cooker take butter + oil; add the whole garam masala, pounded corriander seeds and let the flavours release into the oil.
2. Add onion and ground tomatoes and fry for 5-10 minutes
3. Add all the powders, mix well, add paneer, methi leaves, jaggery, water, milk and close the cooker lid.
4. On moderate flame steam and just close the gas before the whistle.
5. Serve with pulav/rotis.

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Sambar (Opos Method)

Make this simple sambar in the Opos Method

Ingredients
1 cup tur dal
2-3 sambar onions (small variety)
1 medium tomato
A small piece of jaggery
1 small piece of tamarind
1 tablespoon sambhar powder
1 tsp chilli powder
Salt to taste

For tempering
1/2 tsp mustard seeds
A pinch of asafoetida
Oil – 1 tsp

Method

1. Take a cooker and add all the ingredients alongwith water (1 cm above the level of dal) and cook on high upto 3 whistles.
2. In a small tempering vessel add oil, then mustard seeds, asafoetida, when the mustard tempers add to the Sambar.

Tips
1. You can soak the dal for 10 minutes prior to cooking.

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Idli Sambar (Dip)

Idli SambarDip Idli Sambar or Tub Idli Sambar makes a very healthy breakfast.  It is very common these days in most Mangalorean households too. A wholesome breakfast, full of carbs, protein and fibre to ensure you stay full till your lunch time.  I like this lip smacking breakfast with a generous amount of sambar, keeps me satiated to the fullest.

Serves 4-5 people
Makes – 21 idlis

Ingredients
2 and 3/4 cups idli rawa
1 cup udad dal (whole without husk)

Method
1. Soak the udad dal for 5-6 hours in water (1 inch above the dal)
2. Grind the udad dal to a fine texture with water.
3. In the meanwhile, roast the idli rawa on moderate heat till very hot (do not brown) and close the heat.
4. Add some water and let the rawa fluff up. Drain the water either by placing the sooji in a clean cloth or squeezing the sooji in both your hands.
5. Mix well with the urad dal batter and a little salt and let it ferment overnight. Check the batter, it should fall off from the spoon.
6. In the morning first heat the idli container with water and then grease some idli vessels or idli stand if you have and pour the batter in them.
7. Let it steam on moderate high for 5 minutes. After 5 minutes increase the flame to high. Check with a knife if cooked.
8. Serve with sambar/ chutney.

You can find recipe of  sambar here https://heartstowintreats.wordpress.com/2017/08/08/sambar-opos-method/

Tips
1. Take care while pouring water into the hot sooji it starts bubbling.
2. You can soak for 3-4 hours too in the evening.
3. Preheat the idli container with water so that it cooks and fluffs up faster.
4. The batter should be of pouring consistency and should fall off from the spoon not completely though. This check ensures the right consistency of batter.

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Beetroot/ Blood Enhancer Soup/Drink

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 Ever wondered of a natural blood enhancer drink to up your hemoglobin, which could be as easy to make and healthy too.  This is a perfect drink had early in the morning or towards mid day.

Advantages of having this soup/drink daily are:-
1. It is good for skin, with very good chances of increasing your hemoglobin levels.
2. Good in pregnancy too.
Just add lime to seal the iron. I usually have amla juice in the morning and this soup mid afternoon. Carrot rose I just tried for the first time.

Ingredients
1 large beetroot
2 medium carrots
1 bunch spinach
2 red dates/ dry dates (whatever available)
1/2 bottle gourd

Method –
1. Boil spinach, carrot, beetroot, 1/2 white gourd in 6 cups water upto two whistles .
2. Grind into a paste without soup water with dates added.
3. Mix with soup water and store in the fridge.
4. You can add salt and about few drops of lime juice and have on empty stomach.
5. Have it hold or cold it sure tastes good.

Do make it and post your feedback. Thanks for stopping by.

 

 

 

Moong Millets Rice Dosa

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I would wake each morning to see how best I could make something different as well as  healthier for my kids.  Now that they are learning shapes thought this would be interesting enough for kids.

Today’s happy day, shape dosa for kids and few idlis for family (not in the pic). Was quite happy with the rise for the first time, didn’t get sour, properly fermented just right how I wanted it to be. It is good to start the day with something healthy like a Moong Millet Rice Dosa with carrot chutney which is not only filling but nutritious as well. With the help of our tips you will be able to prepare beautiful dosas for your family.

Ingredients
Serves 3-4
1 cup idli rice
1 cup dosa rice
1/2 cup green moong dal
1/2 cup urad dal
1/2 tsp methi
2 tbsp Millet Flakes (any)
1 tsp heaped salt to taste

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Method
1. Wash and soak the rice, moong dal, urad dal and methi for about 8-9 hours.
2. Grind all the above ingredients 2-3 times and then add the washed millet flakes.
3. Grind well all the ingredients, the mixer vessel should turn hot enough, this will help in fermentation.
4. Lastly add, salt and grind once again.
5. Let it ferment for about 7-8 hours.
6. You can serve as dosa, idlis, or various shape dosas.
7. Serve with carrot chutney or any other chutney of your choice.

Tips
1. You can use the same mixer vessel for fermentation, just cover the mixer lid with a bowl to avoid the air escaping.
2. You can use any other dal too in place of moong dal and create different variety of dosas.
3. You can make idlis as well with the same batter.
4. It is advisable to use millet flakes/ millets as they help in giving a better rise.

In case you have made this dosa, do post your feedback.

 

Pomegranate Lime Cooler

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Lovely to drink and pretty to look at. This surely makes an impression.  This was one of the drinks which turned out to be instant when guests were at our place and these were the only available ingredients at hand. For this you need:-

Time taken – 10 minutes

Serves 1 person

Ingredients

1/2 pomegranate
1/4 lime
3/4 glass water
1 tbsp sugar/ 1 tsp honey as per taste

Method

  1. Blend the ingredients in the mixer. Lime seeds to be removed carefully prior to blending.
  2. Drain the juice, you can add the pulp from the strainer and serve in a tall glass.

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Note –

To coat the glass, gently move a piece of lime on the top rim and coat with salt as shown in the pic.

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The seeds can be dried and used as anardana powder.

Pani Poori/ Golgappas

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Pani Poori has become a regular fare at our place, thanks to it being homemade right from pooris to the tangy water. Golgappas in Bengal/ Pani Poori in North, it is a ladies delight and one mouthful will bring a smile to anyone. My humble attempt at the dish which is very famous all over the world. The ingredients are:-

For pooris

1 cup sooji

1 tablespoon rice flour
Water to bind
A pinch of baking powder (optional)

 

For paani

1/2 bunch pudina/ mint leaves
1 tsp fennel seeds ground
1 green chilly
1 red chilly
1 tsp chaat masala
1 tbsp Black salt
1/2 tsp asafoetida
1 inch ginger
1 tbsp raisin
1 litre water

For meetha paani/ tamrind chutney

1 cup dates
1/2 cup tamarind
Water

Potato moong mix

2-3 medium potatoes
1 small cup sprouted moong (boiled)
Chaat masala – 1/2 tsp
Garam masala a pinch
Salt to taste

Method

  1. Potato mix – Boil all the ingredients in the same cooker, insert the moong in a bowl and place in the cooker. Mash it an add all the spices and keep aside
  2. For poori – Combine all the ingredients and knead to a firm dough for about 20-30 minutes. Roll medium thick rotis/ chappatis and cut with a round cutter. Heat oil in a kadhai for frying and press in the oil one side to fluff up.
  3. For Meetha paani – Boil all the ingredients together after deseeding the dates and mash with a spoon.
  4. For theeka paani – Grind all the ingredients for paani, and the powders can be added separately. Lastly at 2-3 tbsps of meetha paani/ sweet chutney given above to the water alongwith the ground ingredients