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Wheat flour - 2 cups
For filling
Potatoes (boiled, grated and mashed) - 3-4
Red chilli powder - 2 tsp.
Garam masala - 1 tsp.
Dhania (jeera) powder - 2 tsp
Amchur powder - ½ tsp.
Fresh finely chopped coriander
Bread crumbs

1. Knead wheat flour like chapatti dough.
2. Mix all the ingredients under 'filling'.
3. Put the filling in a rolled out paratha, close the ends and roll again.
4. Roast it on tawa with little ghee/butter.
5. Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and
Click to see Stuffed Paratha and other paratha varieties in detail
- The potatoes can be replaced with other vegetables like cauliflower, radish,
paneer, methi, pudhina etc.

Masala Dosa
- recipe by Elizabeth submitted on 02-02-2008

Masala Dosa is originally from Udipi and is geneally made by stuffing dosa
with potato masala. The thin paper dosa forms a wrap around the masala which is
then had with chutney and sambhar.
There are many variations of masala dosa in different places like Mushroom
dosa, Cauliflower dosa, Peas masala dosa, Paneer masala dosa, Chicken
masala dosa, Onion masala dosa (with fried onions), Soya masala dosa, Mysore
masala dosa (red chutney is applied in the inner surface of the dosa) etc. Whatever
be the case, a thick masala is prepared with the respective ingredient and is stuffed
inside the dosa.
For the dosa
Dosa batter - as needed
Oil - as needed
For the masala
Potatoes - 3
Onion - 1
Green chilies - 3 or 4
Curry Leaves - 1 strand
cilantro - handful
Mustard seeds - 1/4 tsp
Chana dal - 1/2 tsp
Turmeric powder - 1/4 spoon
Green Peas - 1/4 cup (optional)
Close the other side

Making the potato masala
1. Boil the potatoes and mash them coarsly.
2. In a kadai heat little oil, temper the mustard seeds and chana Dal.
3. Add curry leaves, slitted green chillies and sliced onion. Saute it until the onion is
transparent.Add turmeric to it.Add 1/2 a cup of water and salt to taste,let it boil.
4.Add the mashed potatoes and green peas to the mixture. Let it cook together for 2
mintutes, Spinkle soome chopped cilatro on top.
Making the masala dosa
1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the
back of the spoon using concentric circular motion.
2. Add few drops of oil/ghee/butter on top.
3. Once the first side is cooked, you can flip the dosa or let it cook as it is.
4. Once the dosa is completely cooked add the masala in the center as shown.
5. Cover the masala with the dosa as shown in the picture.
6. Serve with hot sambhar and chutney varieties.
7. Serve it with coconut chutney and udipi sambhar.


- recipe by Rani submitted on 11-06-2007

(Spongy Idlis, South indian idli)

These soft, spongy and savory rice cakes are made by making a batter of rice and
black lentils, fermenting the batter and steaming it in special idli moulds. This is a
very common breakfast in South India. It is also served in weddings or other special
occasions with sambhar, chutney or idli milagai podi. It also goes very well with non
veg gravies like chicken curry, egg curry etc and veg kurmas. Due to its soft texture
it is given to kids as early as 6 months. It is also commonly given to ailing patients
and old people as it gets easily digested.


Idli rice - 1 3/4 cup

Black gram - 1/2 cup

Fennugreek seeds - 1 tsp

Salt - 1 tbsp

4. 3. . Add fenugreek seeds to black gram. Now leave the batter to rest and ferment for at least 6 hours till the batter rises to almost double the size. 5. Next grind the rice coarsely. 2. Drain the water and grind the black gram to a silky soft texture. Soak rice and black gram separately in water for atleast 1 hour. Mix it with black gram batter along with salt. Soaking overnight can be done too.Method 1. Grease the idli plates with few drops of oil and fill with idli batter.

vada curry.) 7. chicken curry. . After that use a wet spoon to remove the idlis from the idli plate.6. fill it with batter and steam it as shown in the picture.tomato curry or some other curries. (If you do not have idli stand. coconut chutney and vada is an excellent combination. grease stainless steel tumblers.  Idlis are also served with different types of chutneys. Steam them for about 10 minutes till they rise and become firm. Switch off the stove and let it rest for a minute or 2.  Idli is one versatile dish that goes well with any curry. My favorite is with carrot chutney. Serving Suggestion  Idlis with piping hot sambhar.

Vegetarian Rotini Pasta.1 tbsp (optional.1/2 tsp  Onion Powder .1 tbsp  Chilly Garlic Sauce .1/2 (sliced)    Broccoli Florets .1 tsp  Sesame Oil . for garnish) .1/4 cup Soy Sauce .1/4 cup Carrots (chopped) .1/2 lb (You may use any pasta of your choice.submitted by Dahlia on 10-04-2011 (Veggie Pasta.2 tbsp  Sesame Seeds (toasted) .Tofu Pasta Print .7 oz (cut into small cubes)  Chopped Garlic .2 tsp (or to taste)  Lemon Juice . I've used whole wheat rotini)  Extra Firm Tofu . Tofu Broccoli Pasta) Ingredients  Pasta .1 tsp (or slice a small piece of onion and use that instead)  Bell Pepper .

2. make a well in between and proceed. Drain the water and keep it ready. bell peppers. move the tofu to the sides. carrots. 4. This takes about 10-15 minutes depending on the moisture content.broccoli. After a minute add the rest of the veggies in quick succession . Cook the pasta in salted boiling water according to the package instructions. 3. 5. Fry on medium high heat stirring occasionally till it dries up and all the sides are browned. 6. Heat 1 tbsp oil in a pan/wok and add the tofu cubes. . Pat dry the tofu with a paper towel and cut it into small cubes.Method 1. Add an additional1 tbsp of oil and add the chopped garlic and onion powder. Once the tofu becomes crispy and brown.

If you like the pasta more spicy. You may top it with toasted sesame seeds to add a crunch to the dish. 10.Switch off and serve. 9.7. You may also use store bought pasta sauce instead. Finally toss in the pasta. . Check for salt and other seasonings. 8. Increase the heat and stir fry for couple of minutes. add 1/2 tsp of black pepper powder or red pepper flakes. soy sauce and the chilly garlic sauce. Make sure the sauce coats the pasta nicely. Mix in the lemon juice.

1/2 tsp Cilantro . brunch or evening snack.submitted by Dahlia on 03-23-2009 (Chikpea Pasta) This is a pasta dish that I usually make with leftover channa masala (chole). It is delicious and can be served for dinner.for garnish Method 1. Ingrdients Channa Masala (Chole) .2 cups Pasta .Channa Pasta Print . Cook and drain the pasta as per the package instructions. This can be made from scratch too by making the channa masala first and then tossing in the cooked needed Chilly Powder .2 cups Salt . Any shape of pasta .

with leftover mushroom masala. 2.made with leftover bainghan ka bartha or ennai kathrikai.could be used. These are just some of the ideas but the possibilities are endless. 3. Mushroom Pasta . This is to flavour the pasta. If you do not have leftover channa masala.with left over pepper chicken or other chicken masalas. .The other pasta dishes that can be made with leftover gravies are :Bainghan (Eggplant/ Brinjal) Pasta . 4. Different pastas have different cooking times. Chicken Pasta . Tips . you can make it from scratch. Heat the channa masala gravy with little extra salt and chilly powder. Finally toss in the finely chopped cilantro and serve hot. Toss the cooked pasta with the gravy and mix it nicely.

Nariyal Burfi) Ingredients  Fine Grated Coconut /Coconut Powder -2 Cups  Condensed Milk -1 Can(300 ml)  Cardamom .5 no's (crushed)  Edible food colour (any colour) . Thenga Burfi.Coconut Burfi Print .recipe by Rani submitted on 08-20-2008 (Naralachi Vadi.2 drops(Optional) .

9. 7. 3. Saute for 5 minutes continuously until everything rolls out to a ball. Heat a non stick pan in medium flame and add the grated coconut. 10. Switch off the stove. 2. Take a plate or any non stick vessel and grease with butter. 4. Saute until the coconut flavor comes and check it doesn't turn brown(it takes 5 to 10 minutes). .Usually burfi is in white color. Pour the Burfi mixture and pat it tightly with hands. Add color(optional) and mix it. 6. Now add the condensed milk and cardamom. Keep it refrigerated for 1/2 hour for firmness. 8.Coconut Burfi Method 1.Now cut the Burfi with buttered knife with vertical lines. 5.

Spicy Gram Flour Rollups) . Cut into diamond shapes Serving Suggestion  Store and serve the burfi as dessert or as an evening snack. Khandvi Print .11. Suralichi Wadi.submitted by Dahlia on 07-01-2009 (Surali Vadi. Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.

2. .1 cup Water .1 tblsp Mustard Seeds .pinch Ginger paste .1 Oil .for garnishing (finely chopped) Method 1.1/8 tsp Asafoetida . Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously. Add the yogurt and water gradually while stirring continuously to make a smooth paste. ginger paste.1/4 tsp (optional) Grated Coconut . green chilly paste.1 spring Salt .1 tsp Sesame Seeds .1 cup Yogurt .2 tblsp Curry Leaves .1 cup Turmeric Powder .Ingredients Gram Flour (Besan) . asafoetida and required salt. Mix together the gram taste Cilantro .blueberry size Green Chilly paste .1 tsp Dry Red Chilly . 3. turmeric powder.

. Sprinkle half of the seasoning over the mixture.1/3 cup (or as required) Oil .) make dough . finely chopped cilantro and grated coconut. curry leaves and dry red chilly. Using a spatula take some of the mixture and spread it onto a smooth ungreased surface immediately. Jalebi Print .You can also cook the mixture in the microwave for 5 minutes stirring after every minute. Arrange the rolls in a serving dish. cookie sheet or just an aluminium foil.Note : . 11.1/4 tsp Warm Water .1/2 tsp Cardomom Powder . 9.recipe by Inara submitted on 06-01-2009 (Jilebi) Ingredients (Makes approx 25 jalebis) For Batter All Purpose Flour . In the meantime heat a pan and make a seasoning of mustard seeds. 10. (It can be the back of a stainless steel plate. After the besan mixture is completely cooked and it becomes like a smooth paste. 5.1/2 cup Gram Flour (Besan) .There will be lot of splattering during the cooking process.1/2 tsp Sugar .1 tsp Yeast . 8. 4. Cut into thin strips and roll up each strip into firm roll. baking tray. Let it cool for about 5 minutes.sesame seeds. garnish with the remaining seasoning. switch off the flame.

Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.1/4 tsp Saffron .For Syrup Sugar .1/2 cup Cardomom Powder . Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours. 3. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind. (You can also use piping . 2. To make jalebis 1. mix well and let it stay for 10 mins. Dissolve the yeast in warm water. Heat oil in a frying pan. To make the syrup 1. Fill the batter in a ketchup bottle.1/4 tsp Lemon Juice (optional) . 2. Boil everything together on medium heat.1 cup Water .1/2 tsp (I add it since I like them to be with a little sour taste) Method To make the batter 1.

5 small bowls 2.recipe by Monika Garg submitted on 04-30-2012 Besan Ladoos are not only a favourite sweet for most of the Indians but also make an important part of festival feasts. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half. they can alternatively be made thick. Tips . 4. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi. Fry the Jalebis until golden-brown on both sides. The ingredients below are good for around 15 ping pong ball sized ladoos :) Ingredients 1.2 . Besan Ladoo Print (Sweet Chikpea flour balls.bag with a nozzle) 2. Gramflour Laddu) . 3.6-7 small bowls 3. Besan (Gram Flour) . Ghee . you can add orange yellow color to the batter.If you like your jalebis to be orange in color. . Sugar (preferably fine Brown ) .I prefer Jalebis thin and crispy.5 Bowls Optional Ingredients . Staying away from a good ladoo shop should not be an reason to devoid yourself of this aromatic delicacy ! Here goes the simple recipe with easily available ingredients. Jalebis should preferably be served hot.2.

. Keep mixing until whole besan seems to be coated with layer of ghee. Remove from the flame. You will feel the aroma and mild browning of the besan . 5. 4. Ladoos prepared with desi ghee(as above) can be stored for as long as long 1 month in refrigerator . Add more sugar if required. Nuts . So keep a close watch on the changing colour and aroma.2-3 tps Method 1.1. Once the ghee begins to melt. Finally the ping pong balls so prepared should be kept on the aluminium foil with proper spacing so that ladoos do not stick to each other or to the tray and their shape is retained as they dry. Taste a pinch of the mixture to check if sweetness is as per your taste. Any further heating would get a burnt flour taste in your ladoos. Add the Sugar to the roasted besan (off the flame) and mix well. Take a shallow frying pan and add ghee while on low-medium flame. You can add finely chopped nuts along with sugar in step 5. start adding besan.Finely Chopped 2. 3. 6. Cardamom Poweder . 2. Variation 1. Once sugar is mixed properly spread the same on a tray covered with foil and let it cool just enough that you can touch it to make the ping pong balls with your hands. 7.

These sweet dumplings made with milk solids are very light and melts in your mouth right away. Once ladoos are prepared.2. It is also found in Pakistan. These days gulab jamuns are widely available in cans and in all shops. Here I have shared the recipe and tricks to make the perfect Gulab Jamun in your own kitchen. But why not make it at home when it is so simple to make and requires very few ingredients?. marriages and other celebrations. . Gulab Jamun Print . It is very simple to make and tastes delicious. Gulab (rose) jamun gets its name from the rose colored jamuns (dumplings) that are soaked in sugar syrup. Sri Lanka and Bangladesh. You can also make gulab jamuns with the instant gulab jamun mix readily available. you may sprinkle cardamom powder / shred nuts on the top of the ladoos. It is very commonly made during festivals.submitted by Dahlia on 17th March 2014 Gulab Jamun is a very popular dessert from India.

2 tsp Rava (Semolina) .5 cup Water .5 cup Rose Essence (or rose water) .1 tsp .1.1/4 tsp Milk .2 tbsp Lemon Juice .1.1/2 cup Maida (All purpose flour) .Ingredients For the Jamun balls Milk Powder .1 tsp Baking Soda .1/2 tsp Ghee or Butter .1 tbsp For the Sugar Syrup Sugar .1/4 tsp Lemon Juice .1 tsp Cardamom Powder .

Reduce the flame and let it simmer for about 5 minutes. The dough may appear to be very sticky. Switch off. Add the lemon juice and butter/ghee and mix it well till you get a crumbly flour. Add the milk and mix it. Boil it. 4. 3. In a mixing bowl. rose essence and cardamom powder to the syrup. Let it rest for about 5 minutes. By now most of the moisture is absorbed by the . 2. For making Jamun Balls 1. maida. Take the sugar and water in a sauce pan. Combine it. Add the lemon juice.Method For making Sugar Syrup 1. 3. baking soda and rava. take the milk powder. 4. 2.

a pinch Rice flour . Make smooth balls with your palms. 7. Make all the balls and keep it covered under a damp kitchen towel to prevent them from getting dried up.recipe by Raji Ramakrishnan submitted on 09-24-2012 A quick snack for your unexpected visitors along with a cup of coffee/tea provided you have the items in stock at home. Ingredients: Besan (Gram Flour) .dough. Divide it into equal portions.2 tsp Bread slices . Put the fried jamun balls in the warm sugar syrup. Bread Pakoda Print . The dough should be soft and moist. add a few drops of milk.2 tsp (as per your choice/requirement) Ajwain . Let it soak for 45 minutes to an hour. Only then you will get smooth balls without any cracks. 5. It is important that you fry on low heat so that the balls are cooked through.½ tsp Hing powder a pinch Turmeric powder .5-6 Salt A pinch of baking soda (optional) Oil for deep frying . Tips : If you feel the dough feels dry. 6.2 cups Chilli powder . Yummy gulob jamun is ready. Heat oil in a frying pan and fry on medium low heat till it becomes golden brown.

Heat two tsp oil and mix with the batter for a crispy pakoda. ajwain. . 4. salt. If you add the hot oil in the mix. 2. hing powder. In a bowl. Dip each piece in the batter and deep fry. chilli powder. 5. Add water and make a smooth batter for the bhaji (pakoda). Cut the bread slices into four pieces. 6. Remove the excess oil by placing them in paper napkin.Method: 1. 3. rice flour. there is no need to add soda. mix the besan. Serve hot with sauce/chutney.

2 Bread crumbs – 1 cup (for coating) Coriander leaves .1/4 (finely chopped) Garlic . beans. Onion .handful (finely chopped) Salt .Mushroom Cutlet Print .1 cup (finely chopped) . have used only spinach and mushrooms to make the taste Oil – ¼ cup (for frying) .You can use vegetables like carrots. corn. Mushroom Burger.1/2 tsp Garam masala powder .submitted by Dahlia on 10-26-2007 (Mushroom Patties.1/4 tsp Turmeric powder .1/4 tsp Egg Whites .2 clove (minced) Green chilli . Mushroom Koftas) Ingredients Mushroom – 1 lb (finely chopped) Potato – 1 big (cubed) Mixed Vegetables .1(finely chopped) Red chilli powder .. spinach etc. Mushroom Hot dogs. peas.

Mushroom can be omitted to get vegetable cutlets. Meanwhile spread a layer of bread crumbs on a plate for coating. 7. place it on the bread crumbs to coat all sides. Drop that in the hot oil and fry until its golden on both sides. 6. mix little maida or bread crumbs with the cutlet mixture to solve the problem. . Heat the oil in a pan for frying. red chilli powder. Cook the cubed potatoes and other vegetables until all the veggies are tender but firm. Drain excess water and keep aside. Heat a tsp of oil in a small pan and sauté the onions. You can also pan fry the cutlets in a tawa. Let this cool completely and then mash slightly along with egg whites to make a thick mixture. 4. Switch off and add this to the veggies along with chopped mushrooms turmeric powder. 5. green chilli and garlic until slightly browned. garam masala and salt. Take a small portion and roll them between your palms to make a ball. 3. 2.Method 1. Now take each cutlet. Tips . then press to flatten and shape as cutlet.If the cutlet mixture becomes soggy. .

chilli sauce or any chutney. ..Mushroom Spinach Cutlet Mixture Serving Suggestions . sauce etc.Make the cutlets in the shape of a sausage and make 'Mushroom Hot dogs'. to makeMushroom Burger. .Make big cutlets and place in between buns along with lettuce.Serve the cutlets with ketchup. .

2 sprigs Asafoetida .2 tblsp Oil . Tamatar ka Achar.1/4 tsp Fenugreek Powder .1 tsp Red Chilli Powder .8-10 Tamarind Pulp .1 tsp Curry Leaves .2 tblsp Mustard Seeds .submitted by Dahlia on 09-18-2009 (Takkali Urugai. Tomato Pachadi) Ingredients Tomatoes .Tomato Pickle Print .1/4 tsp .1/2 tsp Mustard Powder .2 tblsp Turmeric Powder .2 tblsp For Seasoning Oil .1/2 tsp Salt .

tamarind pulp and salt to it. 5. You can refrigerate it or store it outside.Method 1. heat the oil for seasoning in another small pan and add the mustard seeds. Keep stirring to avoid it from getting burnt at the bottom. Cook for another few minutes till the oil separates from the pickle. 2. fenugreek powder and mustard powder to this. Keep stirring at regular intervals. You have to be careful as there will be lot of splattering. Let it cool completely before storing it in bottles or jars. Heat oil in a big vessel and add the chopped tomatoes. 3. . 8. 4. curry leaves and asafoetida. Add this to the pickle and mix everything. chilli powder. 7. Add the turmeric powder. In the meantime. Mix well and simmer till most of the liquid evaporates. Wash the tomatoes. 6. It is very important for the tomatoes to be dry. dry it well with a clean kitchen towel and chop it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.

dosa. .This is a wonderful side dish to take for picnics or during long travels. This would be simple tomato chutney (thakkali thokku).Serving Suggestions 1. idli. .The pickle gets tastier 2-3 days after making it. pongal. 2. you can skip it. Use this as a side dish for rice. dhokla etc. . Kuzhipaniyaram.If you do not have fenugreek powder and mustard powder on hand. Mix 1 tsp of pickle with 1/4 cup of yogurt to make a dip for chips and bread sticks. upma. Tips . Use it as a spread for bread or chappattis. 3.

Lehsun ka Achar) In India. It adds so much flavour instantly to any meal.. to flavour gravies or to make sandwiches. So here is the recipe. pickles are an integral part of everyday meal. Here is the recipe for instant garlic pickle. In olden days. You can use this garlic pickle with roti. adding the necessary preservatives and storing it appropriately so that it stays good for many many months with no refrigeration. there is no house without a refrigerator. As a result making pickle and preserving it has become very simple. People spent days making the perfect spice blend.. Just buy a pack of peeled garlic and you are in business. rice.Garlic Pickle Print . You can make instant pickles with almost any vegetable. pickle making was an art. The time consuming process is peeling the garlic.submitted by Dahlia on 30th March 2014 (Poondu Urugai. Veluthulli Achaar. In the 21st century. .

2 tsp Chilli powder .2 tblsp Vinegar .2-3 Gingerly oil .Ingredients Garlic .2 tsp Turmeric powder .1/2 tsp Coriander Seeds .2 tblsp Fenugreek powder .1/4 kg (1/2 lb Peeled) Salt .1/2 tsp Mustard seeds .2 tblsp Preparation .1/2 tsp Mustard powder .1 sprig Dry red chillies .1/2 tsp Asafoetida .1 tsp Curry leaves .

. Switch off. air tight container. These days with refrigerators. turmeric powder. . Add the peeled garlic and saute in low flame for few minutes till it gets a little soft. .Mix up some pickle with some yogurt and serve as an instant side dish for parathas. Heat the oil in a pan and pop the mustard seeds.The garlic pickle makes a perfect dip for crackers or baked chips. 5. This helps to preserve the pickle as well as gives a nice flavor.1. 2. Mix the salt. 4. Method 1. cool and powder it. Add the mixed spice powder and cook on low flame till oil oozes out. You can skip the 2 ingredients if you do not intent to keep the pickle for a long time. Once it cools down. It stays good in the refrigerator for upto 2 months. asafoetida and curry leaves. Store the delicious garlic pickle in a clean. coriander seeds and mustard seeds. 2.This can be used as a spread to make sandwiches and wraps. . the above ground powder in a small bowl.This pickle can be used as a side dish with chappatti. add the vinegar. Serving Suggestion . pickles stay good even with less oil and preservatives. 3. Dry roast the fenugreek seeds. chilli powder. Add the dry red chilies. Peel the garlic and keep it ready. variety rice or white rice andsome curry.

1 tsp chilli powder .few Asafoeitida .1 tsp For tempering Oil .1 tsp or as per requirement salt Mustard seed dhalia . so i decided to make use of it by making this lovely pickle.1 Sugar .pinch .recipe by Raji Ramakrishnan submitted on 03-11-2012 (Musambi Achaar.3 tbsp Mustard seed .1 tsp ( You get the dal of mustard seed in other words split mustard seed) vinegar .1 tsp curry leaves . Ingredients Sweet lime .Sweet Lime Pickle Print . Sathukudi Urugai) I purchased sweet lime which was very sour in taste.

Occasionally stir the same. Put in a jar. Make sure that the oil should be above the level of the contents. 4. It is ready to eat. add salt. Finely chop the sweet lime and remove the seeds.Method 1. chilli powder. 2. . After 15 days. sugar. vinegar and keep for a day. 3. the skin of the lime will be very soft. Next day temper the ingredients in it.

Oats Soup Print .2 tsp Cilantro . It is simple to make with very few ingredients and can be served as a healthy meal with a slice of bread or as a satisfying appetizer.for garnish .1 cup Milk .submitted by Dahlia on 11-05-2007 (Oats Congee.1 cup Oil .a pinch Water.1/2 (finely chopped) Green Chilly .1 (finely chopped) Garlic .1 cup Onion . Ingredients Oats . This soup is suited for people of all ages and for ailing patients.1 clove (minced) Salt . Oats Porridge) Oats soup is one of the most easiest way of getting oats into your daily taste Pepper powder .

Garnish the rich and creamy oats soup with cilantro or green onions. 4. Now add the milk and pepper powder to it and bring to a boil. . . 3. green chilly and garlic till they begin to sweat. etc. Add salt and water and let it come to a boil. Variations . Serve piping hot with a slice of bread.You can also add a pinch of garam masala or cumin powder to make the soup more flavourful. Now add the oats and fry along with it for 2 minutes.Method 1. green peas. 2. Heat oil in a pan and saute the onions.You can add some finely chopped vegetables to the soup like carrots. 5.

handful Chicken/ Veg Stock .2 tsp Cream .2 cloves Tomato .as needed Roasted Cumin Powder .1 (red or green) Onion .2 cups Ground Pepper .1/2 tsp Salt .1 small or 1/2 medium Garlic .as needed Olive Oil . Bell Pepper Soup.Capsicum Soup Print .2 Cilantro .1/2 Green Chillies .submitted by Dahlia on 02-09-2009 (Kodamilagai soup. Simla Mirch Soup) Ingredients Capsicum .1/2 cup (optional) .

8. crutons. Broccoli Soup Print . 5. This step is a must to get a smooth and creamy soup. Bring the soup to a boil. Garnish with heavy cream. Simmer for another 5 -10 minutes and switch off. fresh herbs etc according to your taste and imagination. Serve hot.) 4. Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to remove the seeds and skin. Add the cream to the soup to thicken it. The creaminess of the potato and cream together with the flavors of garlic and cilantro masks the flavor of broccoli.Submitted by Dahlia on 20th Jun 2015 (Cream of Broccoli Soup. Heat Oil in a pan. saute the garlic and onion for a minute. Switch off. It is so tasty that even those who do not like broccoli . Add required salt. Add this strained soup back to the pot and add the chicken/ vegetable stock to it. Switch on the stove. tomato. green chillies and Cilantro and cook till the capsicum becomes soft.Method 1. Creamy Broccoli Soup) Broccoli soup is another creamy and tasty soup that is definitely worth trying. mix little corn flour with some water and add to the soup while boiling. 6. 7. (Some people like to continue without straining but the texture will be different. 2. 3. cumin powder and required pepper powder. Alternatively. Add the capsicum (bell pepper). toasted bread piece.

I love to serve it with some homemade croutons and kids do not even realize they are eating such healthy vegetables. Preparation Time: 5 mins Cooking time: 20 mins Serves : A family of 2 adults and 2 kids Ingredients  Broccoli – 3 cups (chopped) .can try it.

 Potato – 1 (chopped)  Onion – (roughly chopped)  Capsicum (Bell Pepper) – ½ (chopped)  Garlic – 3-4 cloves  Cilantro – 1 sprig  Olive Oil – 1 tbsp  All Purpose Flour – 1 tbsp  Salt – to taste  Pepper Powder – 1 tsp  Cumin Powder – ½ tsp  Fresh Cream – 2-3 tbsp  Water/Chicken stock/Vegetable stock – 3 cups Method 1. 2. pepper powder. Switch off and cool it a bit. Add salt. 7. Heat the olive oil in a pot and add the onions. cilantro and broccoli. Adjust consistency and seasonings according to your taste. 4. Blend it in a blender or mixie. 5. 6. garlic. potato. cumin powder. 3. Broccoli soup is ready to be served . Add 1 cup of water or stock and cook for about 10 minutes. Add the remaining stock or water and heat it. capsicum. Saute for couple of minutes and add the flour. Finally add the cream and switch off. Fry for another minute. Return the pureed soup back to the soup pot.

It also increases the digestability of the same.submitted by Dahlia on 01-26-2008 (Sprouts Chaat. Basically any whole legume or grains can be sprouted. Sprouts increase the vitamin and mineral content of the grain and decrease the carbohydrate and calorie taste Cilantro .2-3(finely chopped) .handful (chopped) Mint leaves .1 cup Onion . Moong Sprouts Chaat) Sprouting is a process where the seeds or grains are allowed to germinate. black channa or any bean. Some sprouts have a change in flavour after sprouting. Ingredients Sprouts .1/2 Salt . But it can be substituted by sprouted chik pea.Sprouts Salad Print .1 (Minced) Lemon .1(Chopped) Green Chilly . I've used whole green gram for this salad. This naturally increases the nutritious value of the grain.1/2(Chopped) Tomato .

3.For a sweeter version. Tricolour Fruit Salad Print . Mix everything nicely and serve as a healthy snack.Method chilly. sprouts. chopped mint and cilantro. Mix the onions.recipe by Dahlia submitted on Aug 15th 2013 Ingredients  Papaya  Banana . tomato. Tips . Add few drops of lemon juice to it with little salt. 2. skip the green chilly and add a tblsp of honey instead.

Wash the fruit and chop it into bite size pieces. Sprinkle some chaat masala or drizzle some honey and enjoy.  Orange color . Apple.Lychee. Pear  Green color :-Honeydew. Green grapes . Here are some other options to make the tri-color. Tips You can use any fruits that you have on Kiwi Method 1. 2. 3. cantaloupe. Arrange the fruits in the tri-color to represent our Indian flag. orange  White color .

1/8 tsp .2 tblsp (finely chopped) Almonds .1 tsp Salt .Cabbage Salad Print .1 (shredded) Green Bell Pepper (capsicum) .1/2 small (sliced) Carrot .1/4 tsp Sugar/ Honey .1 cup Jicama .1/2 cup (julienned) Cilantro .1/2 (sliced thinly) Mung Sprouts .1 tblsp Black Pepper Powder .recipe by Dahlia submitted on 10-13-2012 Ingredients Cabbage .1/2 cup Ginger juice .10 (chopped) For Dressing Orange Juice .

Adjust any seasoning if required. colourful bell peppers. beetroot. Variations : You can make the salad colourful by adding other vegetables like red cabbage. 2. 4. . Chop all the vegetables in uniform size. 3. Whisk together all the ingredients for dressing.Method 1. Chill the salad and serve as a healthy meal. Mix all the vegetables together. Sometimes I also like to add raisins. red radish. cauliflower etc. Mix the dressing with the chopped vegetables.