Herbs And Pulses
SIMPLY HEALTHY
Godhumai Dosai \ Whole Wheat Flour Dosai
Whole wheat flour dosai / Godhumai dosai is easy to make and healthy too. Less in carbs, low in calories. This will be a best choice for your breakfast or even for your dinner.
Godhumai Dosai:
| Ingredients | Measurement |
|---|---|
| Whole Wheat flour | 1 cup |
| Rice flour | 3/4th cup |
| Rava | 1/3rd cup |
| Carom seeds | 1/2 tsp |
| Cumin seeds | 1/2 tsp |
| Black peppercorns | 1 tsp |
| Curry leaves | few |
| Hing | 1/2 tsp |
| Salt | to taste |
Batter Preparation:
1. Take a large mixing bowl.
2. Add whole wheat flour, rice flour, rava. Then add hing, carom seeds, cumin seeds, salt, curry leaves and black pepper.
3. Mix with spoon or fork or whisk.
4. Once you mix evenly, add 4 cups of water. Whisk until there is no lumps.
5. Keep the batter in running consistency. Let the batter set for 1 – 2 hrs.
6. Flour will observe the water, if needed add ½ cup more. Be careful while adding water. 1 -2 hrs later heat the tawa or pan.
Dosa Making Method:
1. Grease the tawa before use.
2. Make sure tawa is hot.
3. Now mix the batter and pour/spread on the tawa.
4. Smear oil generously to make crispy dosai.
5. Cook the dosai in a medium flame.
6. Slowly flip the dosai and cook few more mins.
6. Cook until it is done and turns golden brown colour and crispy.
Now wipe the tawa with tissue of cloth and then repeat the dosai process.
Tip: before pouring the batter sprinkle the thinly sliced onions on the tawa and then pour the batter.
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Spicy Cheesy Vegetable Pasta
Pasta is from Italian Cuisine. This time I tried Pasta with veggies. Broccoli, Bell Pepper are best choice for pasta. Colorful Pasta. We can replace normal Pasta to Whole meal Pasta. Melting cheese will invite kids.
This is quick and easy recipe, even beginners could try this recipe.
Do try and enjoy with family.
Spicy Cheesy Pasta:
| Ingredients | Measurement |
|---|---|
| Pasta | 250 g |
| Red Capsicum | 1 |
| Broccoli | 100 g |
| Red Chili flakes | 2 tsp |
| Black Pepper | 1 tsp |
| Paprika | 1 tsp |
| Mixed Italian herbs | 2 tsp |
| Garlic | 3 pods |
| Salt | to taste |
| Olive Oil | 2 tsp |
| Butter | 1 tbsp |
Method:
1. Boil water.
2. Add salt, Olive oil and pasta.
3. Cook for 8 to 10 mins or follow the instruction given in the box.
4. Don’t over cook.
5. Once it is done, drain the water and keep water and pasta separately.
6. Will use pasta cooked water later in the cooking.
7. Now lets get in to the pasta making.
8. Heat a pan with olive oil and a cube of butter.
9. Start with chopped garlic. Fry the garlic.
10. Subsequently add red chili flakes, paprika and mixed herbs.
11. Let all the flavours infuse in the oil.
12. Now lets all the diced onion and fry in the oil.
13. Once it is done, add sliced red bell pepper / capsicum.
14. Cook it and add the broccoli flowerets.
15. Add salt to taste.
16. Now add the water which is used to cook the pasta.
17. Add just ½ cup of water. Cook the vegetables, but don’t over cook.
18. Once the vegetables are cooked, add the pasta and mix until it is well combined.
19. Add basil leaf to the dish.
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Hot Curry leaves Pepper Chicken
Curry leaves, Pepper and Chicken are best combination. Each ingredients has its own taste and benefits. Chicken is a good source of Protein, Pepper is very very good for immunity. Curry leaves are rich in Iron. Dry roasting fennel seeds, curry leaves and pepper are Auromatic. Fennel seeds are very good for digestion too.
Use Kampong Chicken and use Gingely oil to cook Kumpong Chicken for the best result.
Curry Leaves Pepper Powder
| Ingredients | Measurement |
|---|---|
| Pepper | 1 tbsp |
| Fennel Seeds | 1 tbsp |
| Curry Leaves | 1 hand full |
Preparation:
Dry roast the above 3 ingredients and grind it to fine powder.
| Ingredients | Measurement |
|---|---|
| Chicken | 1 whole chicken |
| Onion | 3 medium size |
| Tomato | 1 (for puree) |
| Chili Powder | 1 tsp |
| Ginger paste | 1½ tsp |
| Garlic paste | 1½ tsp |
| Cinnamon | 2 sticks |
| Cloves | 4 |
| Coriander Leaves | few |
| Turmeric powder | 1 tsp |
| Gingely Oil | 2-3 tbsp |
| Salt | to taste |
Method:
1. Heat a pan with oil. Gingely oil helps to cool your body.
2. Season with cinnamon and cloves.
3. Add sliced onions, add salt and fry until it is translucent. Adding salt will help to cook the onions faster.
4. Add cleaned and marinated (turmeric and ginger garlic paste) Chicken. Marination will help the chicken to cook soft and juicy.
5. Stir and add tomato puree (finely chopped tomato can also be used).Stir well with chicken and cook the tomato puree until the raw smell goes off.
7. Then add turmeric powder, chili powder and saute until raw smell of powders goes off. Stir until the chicken is soft and juicy. Adjust the salt at this stage
8. Now add the ground curry leaves pepper powder and mix until it is well combined.
9. Garnish with finely chopped coriander leaves.
Blue Butterfly Pea Rice
Blue Butterfly Pea Rice is the rice cooked with the extract of Blue Butterfly Pea Flower. It is Antioxidant rich and very good for your skin.
It can slow down the skin aging process, prevent premature aging, and improve overall skin tone and texture. Butterfly pea nourishes hair follicles, promotes hair growth, reduces hair fall, and slows down the greying of hair.
Blue Butterfly Pea can grow easily in our home garden. It is seen in the streets also. While using the flower, wash it in running water twice.
| Ingredients | Measurement |
|---|---|
| Blue Butterfly Pea | 10 – 14 |
| Rice | 1/2 cup |
| Coconut milk | 1/2 milk |
| Cinnamon | 2 sticks |
| Clove | 2 |
| Ginger | 1/2 inch |
| Salt | to taste |
Preparation:
1. Take a sauce pan.
2. Boil 2 cups of water.
3. Add 10 – 14 numbers of Blue Butterfly Pea Flower.
4. Boil the water until it turns into deep blue colour.
Method:
5. Heat a pressure cooker with 1 tsp of oil.
6. Season with cinnamon and cloves.
7. Strain the flower extract and pour it in the pressure cooker.
8. Add ½ cup of coconut milk.
9. Add the ginger piece to the mixture.
10. Add salt and mix the mixture until it is well combined.
11. Let it boil, once it starts to boil add the rice.
12. Wash and soak the rice for 10 mins before adding to the pressure cooker.
13. Mix well and close the cooker.
14. Cook upto 3 – 4 whistles.
15. Let the pressure releases naturally.
16. Then open and mix the rice and plate it.
17. Enjoy the Blue Butterfly Pea Rice with spicy chicken curry or fried chicken.
Sprouted Moong dal Tikki
Sprouted Green Moong dal is a dal which is easy digestive. It is rich in Vitamin A, B, C and E and also in many minerals including Iron, Calcium, and Potassium. It is a powerful source of vegetarian protein. It is considered a healthy weight loss food as it is a low-fat food, rich in protein and fibre.
Start your day with this healthy breakfast Tikki. Easy to make Tasty to eat.
| Ingredients | Measurement |
|---|---|
| Sprouted Green Moong Dal | 1½ cup |
| Ginger | ½ inch |
| Green chili | 2 – 3 |
| Coriander Leaves | few |
| Salt | to taste |
| Roasted Cumin powder | ½ tsp |
| Turmeric powder | ½ tsp |
| Rice flour | 1½ tsp |
| Curd | ½ cup |
| Tomato sauce / Chili sauce | ½ cup |
Lets see how to make Tikki
- Take a mixer jar or blender jar.
- Add ginger, coriander leaves, green chili, salt and sprouted green moong dal.
- Grind it coarsely.
- Transfer the mixture to a bowl
Add the below ingredients to the ground mixture of Sprouted Green Moong Dal.
- Add roasted cumin powder.
- Add Turmeric powder,
- Add rice flour and mix well and check salt
- Heat tawa and grease.
- Scoop and pour the mixture on the tawa
- Smear oil and cook them on medium flame.
- Cook until the outer part are crispy.
- Cook 3 – 5 mins each side.
- Tasty, delicious and healthy Sprouted Green Moong Dal Tikki is ready.
Garnish / plating
- Take a cup of thick curd.
- Fill the curd in the piping bag with star tip nozzle.
- Decorate or top on sprouted green moong dal tikki.
- Also add chili sauce in the middle with a spoon.
- Enjoy this combination of tikki with curd.
- You can enjoy with other chutneys also.
Moringa leaf Roti
Moringa is nothing but Drumstick, which is rich in Iron and other nutrition.
Here, I tried to combine this Iron rich Moringa leaves in whole wheat and make tasty and healthy roti.
| Ingredients | Measurement |
|---|---|
| Whole Wheat flour | 3 cups |
| Moringa leaves | 1 cup |
| Onion | 1 big |
| Ginger | ½ inch |
| Green Chili | 2 – 3 |
| Salt | to taste |
| Oil | to make roti |
| Ghee | 2 tsp |
Preparation:
- Chop the onion finely.
- Clean the moringa leaves in running water atleast twice and then chop then finely.
- Grate or finely chop the ginger.
- Mince the green chilies. If it is difficult for children you can avoid green chilies and add red chili powder 1 tsp.
- Use fine salt to knead the roti flour.
Method:
- Take a bowl and add 3 cups of whole wheat flour.
- Add finely chopped onion.
- Add minced green chilis.
- Also add salt and ghee.
- Now add finely chopped moringa leaves.
- Rub all the ingredients together for a while.
- Mix all the ingredients evenly before adding water.
- Add water little by little and knead the dough.
- Knead it soft and apply oil to avoid getting it dry.
- Cover and keep aside for at least 30mins.
- After 30 mins make small balls with the dough and roll then like chappathi by dusting the dry flour.
- Heat and Grease the tawa.
- Put the roti and put the rolled dough on the tawa.
- Cook the roti both the sides. Smear oil. Cook at least 2 mins at each side.
- Enjoy the Roti with side dish.
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Vegetable Biriyani
Authentic Vegetable Biriyani recipe for you. Biriyani is all time favouriite. Biriyani with toasted bread gives great taste and satisfaction to your tummy.
Making Biriyani is a art, need patience. Enjoy cooking the Biriyani using this method.
| Ingredients | Measurement |
|---|---|
| Rice | 2 cups |
| Onion | 3 |
| Tomato Puree | 2 nos |
| Green Chili | 3 |
| Ginger Garlic Paste | 1 tbsp |
| Vegetables | |
| Carrot | 1 big size |
| Potato | 1 big size |
| Knol Khol / Turnip | 1 medium |
| French beans | 100 g |
| Green Peas | 100 g |
| Mint / Pudina | 1 fist |
| Coriander Leaves | 1 fist |
| Coconut Milk | ½ – ¾ cup |
| Salt | to taste |
| Oil | 2 tbsp |
| Cinnamon | 2 sticks |
| Cloves | 4 |
| Cardamom | 4 |
Preparation:
- Make tomato puree with 2 tomatoes.
- Slice 3 onions.
- Chop vegetables evenly.
- Slit green chili.
Method:
- Heat cooker pan with 2 – 3 tbsp of oil or ghee.
- Add Bay leaf, cinnamon, cloves, fennel seeds in a medium heat oil.
- Then add slit green chili, sliced onion fry until it changes colour.
- Add ginger & garlic paste, saute until the raw smell goes off.
- Next add cleaned mint and coriander leaves.
- Fry for a while.
- Add tomato puree and cook for little while, then add turmeric powder to it.
- Mix well and salt, again mix.
- Add all the chopped vegetables to the cooker and mix well.
- Also add coconut milk to it.
- Let all the ingredients well combined.
- Allow to cook or boil for few mins.
- Now add water and let it boil and adjust salt for briyani.
- Then add washed and soaked rice to the cooker pan.
- Cover the cooker and put the whistle, once the pressure builts, simmer the flame.
- Simmer the flame to the lowest.
- Now cook for 10 mins.
- Once the pressure is down, open the cooker.
- Mix without breaking the rice.
- Toast bread crispy with ghee. Cut the breads into cubes and add to the briyani.
- The tasty vegetable Biriyani is ready to serve.
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Pasiparuppu Kanji/Congee
Yellow Moong Dal or Pasiparuppu is very easy to cook. Dal is used in many dishes.
Let us make Congee with Yellow Moong Dal or Pasiparuppu. We are going to make this Congee with Jaggery, Cardamom powder and Coconut milk.
| Ingredients | Measurement |
|---|---|
| Yellow Moong Dal / Pasiparuppu | ¾ cup |
| Grated Jaggery | ¾ cup – 1 cup |
| Coconut Milk | 1 cup |
| Ghee | 1 tbsp |
Method:
- Wash yellow Moong dal / Pasi paruppu and soak for an hour. Soaking the Dal helps to cook faster and mushy. If you don’t soak the Dal, there is a chance
- Heat cooker pan with a tbsp of ghee.
- Add dal and fry until it is aromatic.
- Add 3 cups water and cook upto 3 – 4 whistles.
- Heat a sauce pan with ¼ cup water.
- Add grated jaggery and let it dissolves and boil for 3 mins. Then strain and keep the syrup aside.
- Once you opened the cooker pan, add this jaggery syrup to it.
- Mix well until it is well combined.
- Check the consistency.
- Finally add the coconut milk and mix well.
- Put off the flame. Enjoy the healthy congee
Video:
Green Moong Dal Vadai / Pachai Payaru Vadai
Green Moong Dal or Pachai payaru is one of the easily digestible pulses of all dals that can be included in any therapeutic diet plan. Lowers cholesterol levels and reduces the risk of heart disease.
| Green Moong Dal | 1 cup (soak over night) |
| Onion | 1 |
| Green Chili | 3 |
| Ginger | ½ inch |
| Fennel | 1 tsp |
| Peppercorn | 1 tsp |
| Curry Leaves | few |
| Coriander leaves | few |
| Salt | to taste |
| Oil | to fry |
Method:
- Take a blender
- Add soaked green moong dal, green chili, fennel seeds, peppercorns, curry leaves and coriander leaves and blend it coarsely.
- Transfer it to another bowl.
- Add chopped onion and chopped ginger and salt.
- Mix evenly.
- Take small portion and roll like a ball.
- With the help of your palm, press to shape like vadai.
- Use all the batter and make vadai and keep it ready in a plate.
- Heat oil in a kadai.
- Fry vadai in medium heat.
- Crispy and tasty vadai is ready
Video:
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