Drumstick Sabji aka Kootu

This is a very tasty kootu.I saw this recipe in Jaya TV but modified according to my taste and Iam happy to share it with u all

Ingredients

Cooker:

Drumstick - 2 (cut it into small pieces)

Toor Dhal - 1/2 cup

Moong Dhal - 1/2 cup

Sambar Powder - 2 Teaspoons

Chilly Powder - 1 Teaspoon

Mixie

Onion - 1 or 2 (chop it well)

Tomato - 3 Nos (chop it well)

Kadai:

Oil - 3 Tablespoons

Jeera- 1 Teaspoon

Methi Seeds - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Coriander and Currry Leaves - Little

Salt - 1 1/2 Teaspoons

Tamrind Water extract - 1/2 cup

Method:

1. Grind onion and tomatoes into a thick paste in the mixer.Add water if necessary.Keep it aside
2. In a pressure cooker add Toor Dhal,Moong Dhal,Drumstick.Mix well with Sambhar Powder and Chilly Powder.Leave it for 3 whistles
3. In a Kadai, heat oil and Jeera.After it splutters add Methi seeds.Now add Turmeric Powder.
4. Add the Onion Tomato paste and heat till raw smell diffuses
5. Add the cooker item (step 2) and mix well
6. Add Tamrind water and salt.Allow it to boil
7. Garnish it with Coriander and Curry leaves
8. If necessary add a spoon of ghee

This kootu can be served as a side dish with Poori,Dosa and it can be mixed with rice also

Pudalangai (Snake Gourd) Kootu

This is a modified version of my friend's recipe.It is totally oil free.Very easy and tasty too.This Kootu can be used as a sidedish for Rotis and can be mixed with rice also

Ingredients

• Pudalangai - 2 cups
• Moong Dhal - 1/2 - 3/4 cup
• Milk - 1 cup
• Salt - 1 Teaspoon
• Idly Chilly Powder - 1 or 2 Teaspoons (depending upon the spice required)

Method

1. Take Pudlanagai and Moong Dhal in a Pressure Pan.Add little water just to immerse the contents.
2. Add a pinch of Turmeric and mix well
3. Close the lid of the cooker and leave it for 4 whistles
4. Now add Milk and Idly Chilly Powder and mix well.Allow the contents to boil
5. Add Salt and mix well
6. Kootu is ready

Beetroot Roti

Colourful, delicious and healthy roti especially for kids

Beetroot Roti

Ingredients:

• Wheat Flour - 1 cup
• Wheat Flour for Dusting - Less than 1/4 cup
• Grated Betroot - 3/4 cup
• Chilli Powder - 1/2 Teaspoon
• Garam Masala Powder - 1/2 Teaspoon
• Corriander Leaves (Nicely Chopped) - 1 Tablespoon
• Salt - 1 Teaspoon
• Fat Free Curd - 1/2 cup
• Water - Approximately - 1/4 cup

(one may increase the quantity of Chilly and Garam Masala Powder depending upon the spice needed)

Method

• Mix all the items together except water
• Add water little by little and knead the dough very well.(Beautiful Pinky dough)
• Keep it aside for 15 minutes

• Make 8-9 equal balls
• Roll it flat using rolling pin

• Put it in Tawa and cook well on both sides.Use oil if needed
• Grease with ghee / butter / cheese if necessary

Serve it curd and pickle

Oil Free Barley Pulav

Barley could be used as a substitute for rice.The low Glycemic Index of Barley helps in weight management.The digestion is slower hence one's tummy can be full atleast for 4 hours

Ingredients:

Barley - 1 cup

Onion (finely chopped) - 1

Green Chilly (sliced) - 1 or 2

Ginger Garlic Paste - 1/2 Tea Spoon

Peas - 1/2 cup

Carrot and Beans (Together) - 1/2 cup

Fat Free Curd - 1/4 cup

Garam Masala - 1/2 Tea Spoon

Chilly Powder - 1/2 Teaspoon

Salt - 1 Teaspoon

Masala Preparation

Elachi - 3 pieces

Cinnamon Stick - 1 small piece

Cloves - 2 pieces

Fenugreek (Methi seeds) - 1 Teaspoon

Grind all the above items together without adding water.It might be coarse doesn't matter

Green Paste Preparation

Corriander Leaves - 1/2 bunch

Mint Leaves - 1/2 bunch

Clean both of them. chop it and grind well adding little water to give a thick paste

Method:

1. Take onions and Green.Add water till onions get immersed.This is to avoid the charing of onions.Fry it
2. Add little turmeric to it and Ginger Garlic paste.Mix it well
3. Add the Masala Powder and mix it
4. Mix the Green Paste in it
5. Now add the peas, Carrot and Beans
6. Add Garam Masala Powder and Chilly Powder and mix it
7. Add curd and mix it well
8. Add 2 1/2 cups of water.Let it boil well
9. Add one spoon of salt
10. Mix well, add Barley and transfer it to a pressure cooker and leave 2 whistles
11. Barley pulav is ready
12. Serve with Raitha (made out of Fat Free Curd)

Oil Free Chole / Channa

An exclusive recipe for diet conscious people
Also look out for Zero Oil Methi Chole

Ingredients:

Part - 1: Pressure Cooker

• White Channa - 1 cup
• Bay Leaf - 1
• Turmeric Power - 1 pinch

Part 2 - Items to grind

• Onion - 2 (finely chopped ones)
• Tomato - 4 (finely chop it)
• Ginger - a small piece
• Garlic - 5 pods
• Cumin seeds / jeera - 1 teaspoon
• Green chillies - 2 nos
• Coriander leaves - little
• Cooked Channa - 1 fistful

Part 3 - Powders

• Garam Masala or Channa Masala - 1 Teaspoon
• Kahmiri Chilly Powder - 1 teaspoon
• Aamchur Powder or Lemon - 1 Teaspoon (if needed)
• Salt - 1 Teaspoon

Part 4 - Garnishing

• Kasuri Methi - 1 Tablespoon
• Corrainder Leaves - Just for Garnish
• Lemon juice - 1 teaspoon

Method
Step 1 - Soaking and Cooking Channa

• Soak the Channa overnight or for about 6 hours
• Add water just an inch above Channa
• Add Turmeric powder, Bay Leaf  
• Pressure cook for 5 whistles.Discard the bay leaf after cooking

Part 2 - Fry and Grind

• In a kadai saute garlic and ginger in low flame
• Put tomatoes and fry it in medium flame
• Add onions, jeera and chillies.Saute till raw smell goes
• Cool it and transfer to a mixer jar
• Add boiled channa, coriander leaves to it.Grind it to a smooth paste without adding water

Part 3 - Chole

• In a kadai add the grounded mixture (paste) .Wash the mixer using the water from cooked channa and pour it here
• Now add Channa masala  / Garam masala and mix well
• Add Aamchur powder optional) and mix well
• Add Salt and mix well
• Mash the channa and add it now.Mix well
• Add crushed Kasuri Methi 
• Squeeze lemon (if Aamchur powder is not added)
• Garnish it coriander leaves

Serve it with Phulkas , Parata and Jeera Rice

Kovil Prasadam Ven Pongal

Here Milk is used.The reason behind it is milk itself contains ghee in it so only little ghee is added.

Ingredients

Cooker:

Raw Rice - 1 cup

Moong Dhal - 1/2 - 3/4 cup

Water - 41/2 cups

Milk - 1/2 cup

Seasoning:

Ghee - 1 Teaspoon

Powdered Jeera - 1/2 Teaspoon

Powdered Black Pepper - 1/2 Teaspoon

Salt - 1 Teaspoon

Method:

1. Wash rice and Dal

2. Place the items in the cooker (mentioned under cooker)

3. Leave 4 whistles

4. Season the items and mix it with the pongal

5. In a small katori add little water, mix salt in it and add it to the pongal

6. Kovil Pongal is ready

Oil Free Methi Paratha

I derived at this recipe after going through so many recipes in the net and books.

Ingredients

• Wheat Flour - 2 cups
• Wheat Flour for Dusting - 1/2 cup or even less
• Methi leaves - 1 bunch
• Corrainder Leaves - Handful
• Garam Masala Powder - 1 Teaspoon
• Aamchur (Dry Mango) Powder - 1 Teaspoon (This cuts the bitterness of the methi)
• Salt - 1 Teaspoon
• Fat Free Curd - 1/2 cup
• Skimmed Milk - 1/4 cup

Method

1. Mix all the ingredients together (except milk) in a big basin

2. Add milk little by little and knead the dough

3. Make a soft , pliable dough

4. Cover it with a lid and leave it for 15 minutes

5. Make 8 equal sized balls

6. Roll out each ball and cook well on both the sides in the Tawa

7. If needed apply ghee or oil after cooking (for children)

8. Serve with curd and pickle

Yummy Yummy