Wednesday, 17 May 2017

Sprout Khichri

Sprout Khichri

Recently I bought sprouts from supermarket imagining that family will love eating sprouts as it is quite healthy food. However when I tried to serve them sprout salad everyone just revolted against my idea. I was confused and I left it in my fridge unused.

Next day I was just trying to figure out what to cook, everyone was insisting on his/her choice. I opened my fridge to see material available. I saw sprouts lying unused. An idea came to my mind and I prepared rice using sprouts. I was happy to serve them nutritious food. Family was happy that they got pulao to relish.

Sprouts are healthy but do you know when we use it raw some time it can trigger food poisoning as we can't see or smell the harmful bacteria which is germinating in raw food. But when we boil sprouts all the harmful bacteria get killed during proper cooking and cooked protein is easier to digest.  So I am happy to serve safe and healthy sprout khichri to my family

Preparation Time : 20 Min

Cooking Time :  30 Min

Ingredients :

  • 1 Cup Sprouts 
  • 1 Cup rice soaked in water for 30 minutes
  • 1 Tablespoon ghee
  • 1 Teaspoon zeera
  • 1 Teaspoon chopped ginger
  • 2 Green chilly chopped
  • Pinch of hing (asafoetida)
  • 2 Medium size onion sliced
  • Salt as required
  • Water as required
For Garnishing :  
  • Some fried onions
  • 1 Tablespoon of chopped coriander

Procedure :   
  • In a pressure cooker take a tablespoon of ghee. Add zeera, pinch of hing, ginger and saute it

  • Now add green chillies and onion and cook it for 4 to 5 minute on low flame

  • Once the onion is light brown add sprouts and cook for 2 minutes

  • Now add rice, salt and cook it for 3 to 3 minutes. Now add 2 cup of water pressure cook this for one whistle 

  • Sprout Khichri is ready, garnish it with fried onions and coriander. Enjoy it with curd and pickle

Tip :  
  • For kids you can add extra ghee on quiche while serving
  • If you like khichri more soft add water accordingly 

Thursday, 11 May 2017

Vegetable Rava Idli

Vegetable Rava Idli

Big challenge daily. What to cook in breakfast. Tasty, healthy, instant and my kid should love it. Normally south Indian food is loved at my home. My daughter usually eat Idli with chutney or sugar but avoids eating with sambhar. I am dissatisfied with this combo as she is not consuming full nutrients.

I prepared this rava idli, which is quite healthy, easy, very soft and i have added veggies like carrot and capsicum with some cashew nuts so that I can give content what i want to give to my family.

If we have some guests and we have to quickly prepare some fancy breakfast where we don't need to prepare sambhar, we can simply go for this option. This is itself a complete meal with chutney and a cup of coffee or tea. Good outdoor tiffin option as well.

Preparation Time : 20 Min

Cooking Time : 15 Min

Ingredients :  

  • 1 Cup rava (sooji)
  • 1 Cup curd
  • Pinch of hing Asafoetida 
  • 3 Tablespoon oil +
  • 1 Teaspoon mustard seeds
  • 8 -10 Curry leaves
  • 1 Teaspoon urad dal
  • 1 Teaspoon Channa dal
  • 8 - 10 Cashew nuts 
  • 2 Green chilly chopped
  • 1 Teaspoon grated ginger
  • 1/2 Cup grated carrot
  • 2 Tablespoon chopped capsicum
  • 1 Teaspoon fruit salt
  • Water as required 
  • Salt according to taste
  • chilly powder according to taste
Procedure :  
  • Finish all cutting and chopping

  • In a pan take 2 tablespoon oil, heat it, add mustard seeds and pinch of hing

  • Now add urad dal, channa dal, curry leaves and cook for a minute. Add cashew nuts, roast it for a minute then add rava, chilly powder and salt. Dry roast all ingredients for 4 to 5 minutes. Keep it aside

  • In a bowl take curd, green chillies, ginger, rava mixture, carrot, capsicum and 1 Tablespoon oil mix all together 

  • Now add some water to the mixture till it is like paste as shown in picture

  • Keep this mixture aside for 10 minutes
  • Now add fruit salt to the mixture mix it and pour it into greased idli moulds

  • Steam idli for 10 minutes or till it is cooked properly

  • Serve it hot with tea or coffee

Tip :  
  • Adding oil make it more soft
  • You can add any other vegetable of your choice as beans, bell peppers 

Sunday, 7 May 2017

My journey with Plattershare

My journey with Plattershare

The day i started my blog it was around 3 years back, at that time i was not having any platform to share my work. I was simply posting my recipes on my facebook profile suddenly one day i got a call from plattershare, i was told that they like my simple and easy recipes and they said that they will like to post and share my recipes.

I hesitated to say ok this as I was not having much knowledge about them. However I accepted their offer and then started sharing my recipes, I was excited as I was getting a platform where I can share my work with like minded people. Very soon I found that my recipes are getting noticed by so many people. The very first thing plattershare gifted me was that people started following my and it was a big recognition for me seeing my recipes published in a magazine which plattershare team Kirti and Ankush made it happen.

It was the starting point after that so many events so many competition were happening and whatever was happening Kirti and team always I invited me to be part and I was getting recognition and appreciation I was loving it. Not only this I was getting introduced to new friends and new bloggers on this platform. Not only this the humility this team is carrying is exemplary, they don't hesitate to publish link of blogs and give good freedom to express our thoughts. This is what I feel for great for plattershare

Good things about plattershare 

1. Got introduced to new like minded people and came to know about their journey, experience and learning. They publish about celebrities, but for the people who are not celebrities, they are also treated nicely with due credit

2. I got exposed to new techniques. Being a north Indian, I was less aware of techniques of south and western ways. I could pick these comfortably once I started interacting with them

3. Plattershare allow us to promote our blog which is normally not done by many. This shows that they are giving due credit and are not taking away an individuals identity

Improvement Ideas

1. I miss many of their events as maximum are happening in Bangalore. I wish they grow fast and have PAN India presence at the earliest so that we get more exposure

2. There should be more meets planned with bloggers and chefs. Virtual meets to become physical meets so that learning opportunities can multiply

3.  Website has though improved a lot, however if new features get added further it would become more interesting and interactive

Wednesday, 26 April 2017

Moong Chilla Roll

Moong Chilla Roll  

Fast moving life makes it difficult to sit down and eat sumptuous meals. When you are running from one room to another and kids are getting ready to go to tuition classes, serving them with nutritious food is a real challenge.

So to make things simpler, here is an option "Chhotti bhookh ke liye, chhottey rolls". Here I made it from Moong Daal having all proteins, stuffed it with cheese and veggies. Further to enhance taste, I added green chutney. Now you place it on your dining table and family members can't resist picking and eating it while chatting, talking, watching TV or even reading. So pamper your family members with food rich in taste and rich in values.

Preparation Time : 15 Min

Resting Time : 3 - 4 Hours

Cooking Time : 10 -15 Min

Ingredients :

  • 1 Cup moong dal Soaked for 3 to 4 hours
  • 100 gm Cottage cheese grated
  • 2 Tablespoon rice flour
  • 2 Tablespoon chopped bell pepper
  • 3 Green chillies chopped
  • 1 Tablespoon chopped coriander 
  • 1/2 Tablespoon chopped ginger
  • Salt according to taste
  • Red chilly powder according to taste
  • 1 Teaspoon garam masala
  • 1/2 Cup home made green chutney 
  • 2 tablespoon oil for cooking
Procedure :  
  • Soak moog dal in enough water for 3 to 4 hours.

  • Now drain out water from dal. In a mixer take moong dal, add ginger, green chilly and salt and blend it till it becomes a smooth paste

  • Transfer this paste in a bowl, add rice flour, mix it. If the batter is thick add little water to this to make it free flowing 

  • In a bowl take grated paneer, add chopped bell pepper, green chilly, coriander, salt, chilly powder and garam masala and mix it well

  • Take a non sticky pan, apply little oil, add a ladle of batter in a pan and spread it as shown in picture

  • Cook it for a minute or two now turn it and cook from other side. Cook it from both the sides till it is crispy and cooked properly

  • Once it is cooked remove it from the pan, apply green chutney on it and spread a table spoon of paneer mixture on it

  • Now roll it as shown in picture

  • Cut into pieces and serve it with a cup of tea or coffee 

Tip :   

  • Rice flour makes it bit crispy and tasty
  • You can add any other vegetable of your choice