Coriander chutney or Cilantro chutney

Green chutney or Coriander chutney  is a side chutney which we make as a side dish or with chaats, dhokla , any Pakodas, pan cakes, Paneer Tikkas , sandwich.

Ingredients:-

Cilantro (Coriander )- big bunch
Cumin seed 1 tsp
A pinch of Asafoetida (hing)
Ginger 1"pc
2 Green chili
Mango powder 1 tbsp
Salt 1 tsp or as taste
1/4 tsp Garam Masala


Method

1) Add all the ingredients into a blender and blend to a smooth paste.
For making paste add little water (approx 1/4 cup)
2) Take all paste in a container . Keep it in the freeze.  It can be kept for 4-5 days

Tomato Soup

Another healthy soup no oil..no cream....

 


Ingredients

3  Tomato  (cut in to pieces)
1 1/2 tbsp salt    or salt to taste
1/2 tsp Black pepper
1 tsp Black salt
1 tsp sugar (Optional)
4 cup water or vegetable broth
1 green chili  (chopped)
1 tsp ginger
1/4 cup cilantro
1/2 tsp lemon juice


Method :-

Heat a non-stick pan . Add ginger , green chili , Tomato, salt  and 1 cup water or vegetable broth.

cover the pan with the lid.cook for 12-15 minute


After 15 minutes ... cool down for some time then blend in a blender.Now tomato puree is ready

Heat a pan. Add Puree , black pepper, black salt ,water or vegetable stock, sugar.
Cook for 12-15 minutes.

 

Turn off the gas . Add lemon juice.
Garnish with Cilantro

Soup is hot and ready  to serve  with bread crumbs or croutons.
What ever you like...
Enjoy healthy soup   :)


Tips:-

1) Salt and pepper can adjust to your taste how much spicy do you want
2) Same as water if how much thickness do you want in soup so adjust water .
And also can add cornstarch as Mix 1 tbsp corn starch with 2 tbsp water and add in soup and boil for more 2-3 minutes more.  
3) You can garnish with cilantro or basil leaves.
4) Onion and garlic are optional . 
5) For richer you can add cream.
6) For Bread Crumbs  http://indiantummy.blogspot.com/2014/09/bread-crumbs.html

Curd Potato (Dahi ke aloo )

Dahi ke aloo for fasting.....

Ingredients:-

One boiled Potato
1/2 tbsp green chili and ginger paste
1 tbsp sendha salt (for fasting)
1/4 tsp black pepper
1/4 cup finely chopped cilantro
1 1/2 cup water
1/2 cup Curd (yohurt or dahi)
1 tbsp lemon juice



Method:-

Take a bowl  mashed potato. Add curd , green chili paste, and black pepper . Mix well .Keep aside for 10-15 minutes.

Heat a kadai or pan
Take the mixture of potato and add into pan. Add water and cook for 10 minutes on medium gas.

Add salt , Lemon juice ...Boil for one minutes more.  Add cilantro.
Dahi ke aloo is ready


Adjust salt, pepper , lemon juice and water according to your taste and thickness of curry....
So enjoy fasting.....



For normal :- use cumin seed, red chili and Dry Mango powder .

Aloo tikki (Potato Pattie ) for Fasting (vrat)

One more fasting appetizer...Aloo ki tikki..
Who says fast is boring :)

 

Ingredients :-

2 Large size Boiled potato
2 tbsp green chili and ginger paste
1/2 cup finely chopped cilantro leaves
1/4 cup crumbled roasted peanuts
1/2 tbsp sendha salt (for fasting) or normal salt
1/2  tsp black pepper
Oil or ghee for shallow fry

Method:-


Take a bowl. Peel and mashed the potato.



Add green chili paste, salt , pepper , peanuts and cilantro leaves . Mix well with the fingers.

Divide the dough into equal parts and give them round shape to make pattie or tikki

Heat the pan or skillet (Tawa).Place the  tikkis on the skillet on medium heat. Put some oil on the tikkis. Cook it for some time (2 minutes approx ) then turn them ..put some oil on it . And cook them. Turn again and again until tikkis become golden brown and crispy.
Tikkis should be cook on medium gas.
(it will take 12-15 minutes approximately)

Tikks are ready .

( Make sure Tikkis should be crispy)

Aloo tikki can be eat during normal days with the curd, green chutney, sweet chutney.

Sprinkle some papdi ...your Aloo tikk is ready 

So enjoy Aloo tikki during fasting or no fasting  :)

Rajma or kidney beans

Rajma 

Ingredients:-

2 cup Rajma or kidney beans
3 Tomato   (or  2 tomato and 1 onion)
1 1/2 tbsp green chili and ginger paste
1 tbsp Tamarind paste (optional)
1/2 tsp red chili powder
1 tsp coriander powder
1 tbsp salt
1/2 tsp garam masala
1/2 tsp Mango powder
1/2 cup cilantro finely chopped
1  cup water
1/4 tsp cumin seed
2 tbsp oil or ghee


Method :-

Soak Rajma over night

Boil it in the next morning in the cooker until they are tender (In cooker  firstly boil for approx 10 minutes on the high gas then cook 5-8 minutes on  medium ....approx ).

take a pan.
Heat oil in a pan . Add cumin seed while seeds crack then add chili paste
Mean while blend tomato in a blender and make puree.

 

Add tomato puree in a pan. Add all spices in a pan(except Mango powder) . Stir for 15 minutes.
Add tamarind paste . Stir for more 2 minutes.
Add boiled Rajma and water .
Add Mango powder.

Boiled for 10 minutes more.



Add cilantro leaves . Rajma is ready.
Enjoy Rajma with rice or Naan or Parantha....... :)


Tips:-
Lemon juice can use instead of Mango powder.
Water can be adjust according to your thickness of gravy of rajma.
Spices can be adjust as per your taste.
if you eat garlic then add garlic with the green chili paste.

Idli Manchurian

Another recipe from Left overs....

Here is idli-manchurian from left overs idlis.

Idlis has a crispy coating and are tossed with a mouth-watering spicy sauce. Try this absolutely delicious recipe.

Full idli 

Divide into four parts

Ingredients:
Idli 8 pieces  (any  type of idli oats idli, veg idli, simple idli )

Oil – for deep frying

For the sauce:

1 table spoon oil 
Onion – 1/2 medium, chopped finely
Cabbage 1/4 cup finely chopped
Green pepper 1/4 cup finely chopped
1/4 spring onion
3-4 Green Chilies chopped finely

1/2 tsp Ginger powder
1/2 cup Tomato puree

Red Chili Sauce – 1 1/2 Tbsp
Soy Sauce – 3 tsp
Water – 2 Tbsp
Corn flour – 2 tsp

Black pepper 1/2 tsp

Salt  2 tsp (or acc to taste)
Vinegar 2 tsp 

1 tsp green chili and ginger paste
Water 1/2 cup
1/2 tsp Ajinomoto salt (optional)

For garnishing:-

1/2 cup Cilantro(Coriander) leaves, chopped finely

1/2 cup spring Onion 

Method:

1. Heat Oil in a medium non-stick pan.
2. Add green chili paste  stir one minute.
3. Add onion, cabbage and green pepper and stir for 5 minutes.
3. Add Tomato puree stir for 8-10 minutes.
4. Take a bowl mix Corn flour , 2 tbsp water , Soy Sauce and  Red Chili Sauce and mix well.Cook for 3-4 minutes
5. Add 1/2 cup water and spring onion. stir for 4 minutes more . Add salt ,black pepper and ajinomoto salt and stir for one minute more.
6. Add vinegar. Turn off the gas

sauce is ready



Now heat oil in a pan for deep fry.

We have two ways to make idli manchurian
If you want u can either cut the idli into four parts or take a single idli....

Fry idlis on medium gas until it become brown and crispy. (Idli should be crispy)

Sauce is ready ... idli is ready 
Then spread sauce on idlis and coated propely ...and garnish with cilantro and spring onions.

Tips :-

When you are going to serve Manchurian , then add sauce on the idli, Otherwise it will turn soggy.

Laccha Parantha or Layered Parantha

Laccha Parantha ...........
It is whole wheat layered parantha which can be eaten any dish or pickle or curd ...
whatever u like.....   :)

Ingredients:-

Parantha dough
(as same as normal wheat dough )
Oil 1/4 tsp


Wheat flour for rolling
Oil or ghee for cooking



Method:-

Take parantha dough and add oil 1/4 tsp and knead them well for 2 minutes.
Divided in to equal parts (ball should be bigger as compare to normal parantha ball).
Take one part of dough ...covered with the wheat flour and press it.

Roll with the rolling pin as normal parantha size as round shape.
Spread the oil gently over rolled parantha  about 1/2 teaspoon with the brush or fingers or spoon .

Then spread the wheat flour over parantha as like flour should be spreaded evenly over parantha.
Starting making fold like pleat -fold about 1/4 inch wide one , starting from one side of the circle and working towards the other side. Press every fold with fingers gently.

as much pleat fold as much layers will have

Form the parantha into pin wheel . Press both side lightly and and covered with lightly flour(if need).

Roll Parnantha with rolling pin (But press lightly ....don't force too much otherwise layered will spoil)

cook the parantha on gas on tava or pan ....

Cook the parantha from both sides...

Remember while cooking parantha , gas should be on medium heat.....then parantha will be crispy.

Your layered parantha is ready ....