Chapathi Noodles

Chapathi Noodles

Noodles is a very popular food item. But do you know nutritious noodles can be made out of left over chapathis?

Basic info about the recipe

Cuisine                                                                                   - Indo-China

Serves                                                                                    - 2 people.

                                            

Ingredients:

1.   Rotis                                                                  - 3 nos

2.   Mixed veg(cabbage, carrot 

onion, capsicum)                                                 - 1 bowl

3.   Oil                                                                      - 1 tbsp

4.   Garlic                                                                - 2 tsp

5.   Soya sauce                                                      - 1 tsp

6.   Tomato Sauce                                                 - 1 tsp

7.   Salt                                                                    - to taste

8.   Vinegar                                                             - 1 tsp

9.   Pepper powder                                                - ½ tsp

Method: Cut the mixed vegetables into juliennes.

Roll the chapathis and cut them into juliennes. Chop the garlic.

Heat oil in a pan and add sauté garlic.

Add mixed vegetables and sauté  for 3-4 mts.

Add soya and tomato sauce and stir well.

Add vinegar and pepper powder and mix well.

Add chapathis and salt and mix everything together.

Serve hot.

Cucumber Boondi Raita

Cucumber Boondi Raita

Raita is a very popular side dish served in North India. It is served mainly with pulao, biriyani or roti.  Boondis are small balls of gram flour fried in oil (flavoured or non-flavoured with some spices). Cucumber is a low fat and low calorie vegetable which comes under the category of gourds.

Basic info about the recipe

Cuisine                                             - North India

Serves                                             - 2 people.

Ingredients:

1.   Cucumber                  - 1 no:

2.   Boondi                        - 1 cup

3.   Curd                            - 250-300 gms

4.   Cumin powder           - 1 tsp

5.   Chaat masala            - 1 tsp

6.   Salt                             - to taste

Method: Dip boondi in ¼ cup of hot water for 2 mts to make it soft.

Grate cucumber.

Mix both together and add curd. Stir well.

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Add roasted cumin powder, chaat masala and salt and serve  cold.

Aloo Methi

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Aloo methi is a famous North Indian side dish which is served with roti or rice. It is frequently cooked in homes because of its benefits. Fenugreek Leaves is rich in fibre and protein and potato is rich in carbohydrates.

Basic info about the recipe

Cuisine                                                      - North Indian

Serves                                                       - 2 people

Ingredients:

1.   Aloo                                      - 4 nos

2.   Methi                                    - one handful

3.   Onion                                   - 1 large

4.   Ginger-garlic paste             - 1 tsp

5.   Turmeric powder                 - ½ tsp

6.   Red chilli powder                - 1 tsp

7.   Coriander powder               - 1 tsp

8.   Oil                                         - 2 tsp

9.   Salt                                       - to taste

Method: Cut aloo into cubes. Methi , separated from the stems, cleaned and washed. Onion – diced.

Heat  oil in a pan. Add ginger-garlic paste and fry for a minute.

Add onion and fry till golden brown.

Add turmeric and red chilli powder and sauté. Add potatoes and salt and allow to cook closing the lid of the pan. Stir in between as no water is added.

When the potato is tender, add methi leaves and cook for 3-4 mts.

Serve hot.

Poha Suji Upma

Poha Suji Upma

Upma is a famous breakfast  item prepared in South India. It is usually made with Suji(rava). Here, is a variation to the normal upma made.

Basic info about the recipe

Cuisine                                           - South Indian

Serves                                            - 2 people.

Ingredients:

1.   Roasted Suji                                 - 1 cup

2.   Poha( aval)                                   - 1 cup

3.   Onion                                             - 1 large

4.   Tomato                                          - 1 medium

5.   Carrot                                             - 1 no:

6.   Beans                                             -6-7 nos

7.   Green chillies                                - 2-3 nos

8.   Ginger                                            - 1 inch long piece

9.   Salt                                                 - to taste

10.           Oil                                             - 1 tbsp

11.           Mustard seeds                        - 1 tsp

12.           Urad dal                                   - 1tsp

13.           Dry red chilli                            - 2 ns

14.           Curry leaves                            - 5-6 nos

15.           Ghee                                        - ½ tsp

16.           Water                                        - 1.5-2 cups

Method: Dry roast the suji for 2 mts and keep aside.

Sprinkle some water on the poha and keep aside.

Finely chop the onion, tomato, carrot, beans and ginger.

Heat oil in a pan. Splutter mustard seeds. Add dry red chilli and curry leaves and sauté for a minute.

Add onion and tomato and  stir fry.

Add green chillies, ginger, carrot and beans. Fry for 2 minutes.

Add water  to this and bring to a boil. Add salt. 

Keep the gas in low flame and add suji and poha stirring continuously.

Both  will absorb the water and  start cooking.

Continous stirring is required to avoid any lumps being formed.

Close the lid for a minute and cook. After 1 minute open the lid and stir.

Add half a spoon of ghee and mix well. Serve hot with sambhar, chutney or sprinkle some gun powder over it and serve.

Oats Dosa

Oats Dosa

Oats is a very healthy food rich in fibre and proteins. Different varieties of dishes can be made with oats and almost all of the items can be made instantly. Oats dosa is no exception.

                          

Basic info about the recipe

Cuisine                                                      - North and South

Serves                                                       -  6 dosas

Ingredients:

1.   Oats                                     - 1 cup

2.   Dosa batter                          - ¾ cup

3.   Suji                                       - ¼ cup

4.   Onion                                   - 1 medium

5.   Green chillies                      - 2-3 nos

6.   Coriander leaves                - a small bunch

7.   Salt                                       - to taste

8.   Kashmiri Red chilli powder          - ½ tsp

9.   Oil                                         - 1 tsp for every dosa

Method: Dice onions, coriander leaves and green chillies.

Mix oats(roasting and powdering not reqd)with dosa batter, suji(roasted not reqd), onion, green chillies, coriander leaves and salt. Add red chilli powder for colour. Required quantity of water should be added.

Let it rest for 15-20 mts.

Heat a pan and grease some oil. Pour a ladle full of batter and spread in circular motion.

Drizzle a tsp of oil. Cook for 2 mts. Flip to the other side and cook well.

Oats dosa is ready.

Note: If dosa batter is not available, take ¼ cup rice flour and ½ cup curd.

I use quaker oats. No roasting or powdering is required.

Chena Ulli Theeyal

Theeyal

Theeyal is a very popular Kerala dish. It is made with shallots, yam, bitter gourd, dried prawns, tomato, ladies finger etc. It is normally served with rice. Theeyal gets its colour from the roasted coconut paste.

Basic info abt the recipe

Cuisine                                                      - South India

Serves                                                       - 3 people.

Ingredients:

1.   Yam                                      - ½ cup

2.   Shallots                                - ½ cup

3.   Grated coconut                             - half a coconut

4.   Dry red chilli                         - 4 nos

5.   Turmeric powder                 - ½ tsp

6.   Salt                                       - to taste

7.   Coriander seeds                 - ½ tsp

8.   Mustard seeds                    - 1 tsp

9.   Curry leaves                        - 8-10 ns

10.           Oil                                  - 2 tsp

11.           Kashmiri red chilli pwdr- 1 tsp.

Method:  Cut yam into 1 inch long pieces.

In a pressure cooker, cook yam and shallots adding turmeric, salt and required water. 2 whistles would be sufficient( depending upon how much cooking yam needs).

In a non-stick pan, dry roast grated coconut, 3-4 shallots, 2 dry red chilli and coriander seeds till it becomes brown. Stir continuously. Add red chilli powder and stir. Switch off the gas and stir for 2 more mts. Let it cool for 10-15 mts.

Grind to a fine paste adding little water and a piece of tamarind.

Mix this to the cooked vegetables and simmer for 3-4 mts. ( Add more water to adjust the consistency ).

Heat a pan and splutter mustard seeds. Add curry leaves and and dry red chilli and fry for a minute. Pour this to the curry and serve hot.

Note: Instead of grinding tamarind, it can be soaked in water and added to the curry.

Kaarayappam

Kaarayappam as the name suggests is a spicy unniappam. It is made with the left over dosa batter.  It can be used as a tea-time snack.

Basic info about the recipe

Cuisine                                                          - South Indian

Serves                                                 - makes approx 10 kaarayappams.

Ingredients:

1.   Dosa batter                          - 2 cups

2.   Ginger                                  - 2 tsps

3.   Green chillies                      - 3-4 nos

4.   Curry leaves                        - 10 nos

5.   Salt                                       - to taste

6.   Oil                                         - for frying

7.   Onion                                   - 1 medium.

Method: Dice the ginger, onion, green chillies and curry leaves .

Mix it to the dosa batter, add salt.

Heat an unniappam kadai, add oil. Reduce to low flame.

Pour  the batter to the pan using a spatula. Cook one side. After it is cooked, flip to the other side.

Remove from pan and transfer to a paper napkin . This will absorb the excess oil.

Serve hot.