It has been a busy – busy fortnight with so much happening that Nancy and me were not able to prepare something really good to put on our blog. My husband is not keeping too well and now I have to rush to Delhi to be with my family for my grandfather’s 13th day bhog.
However, in everything happening, I managed to get atleast a healthy recipe for you all. My husband needs soup on daily basis for some days now, as he is low on diet due to his illness. He was bored of regular dal chawal or tomato soup. So I prepared Mix Vegetable soup for him with all the available veggies at home. You can add/remove veggies from the soup based on its availability at home.
This recipe is really healthy with the goodness of green vegetables and no to very little oil. After a bowl, it also gives a full stomach feeling. If eating veggies directly is boring for you, then consuming them in a soup is a great option.
- Carrot – 2 Medium, Chopped
- Capsicum – 1 Medium, Chopped
- Cauliflower – 100 gm, Chopped
- Beans – 5-6 no, Chopped
- Bottle Gourd (Lauki/Dhudhi/Ghiya) – 100gm, Chopped
- Green Peas – ½ cup
- Tomatoes – 2 Medium, Large chop
- Onion – 1 Medium, Finely chopped
- Oil – 1 Teaspoon
- Cummin Seeds – 1 Teaspoon
- Black Pepper – to taste
- Salt – to taste
- Sugar – ½ Teaspoon
- Heat Oil in a pressure cooker. Add cumin seeds. When cumin seeds begin to splutter, add onion. Sauté till brown.
- Add all the veggies and mix. Add salt and mix. Cover the cooker with a lid and let the veggies cook for 2 mins.
- Add 2 cups of water in the veggies and closer the pressure cooker lid. Cook till all the veggies are completely cooked.
- Sieve the cooked veggies and water. Blend the veggies into a puree. Let the veggies cool before you blend them into a puree.
- Transfer the puree into a pan and add separated water to maintain consistency. Add sugar and black pepper and let the soup boil.
- The consistency of the soup should thick. Serve it hot.
Healthy eating 🙂
Welcome to the “BENEFIT SERIES” from RASOISE. Today I will discuss very few benefits of coriander leaf. Yesterday I met a friend who was suffering from thyroid. Her guide suggested her to chew raw leaves of dhania every morning empty stomach to bring the thyroid level in range. He also discussed and guided her to introduce and use coriander leaves in her routine. I thought rasoise should also educate the various benefits of routine ingredients. So let’s start with coriander leaf.
Coriander leaf also known as Cilantro, Chinese Parsley or Dhania, is common in every Indian kitchen. It is used for garnishing, making different chutneys, as an ingredient in many food recipes such as parathas, and sandwiches. Kothimbir vadi is the maharashtrian recipe with main ingredient as coriander leaves. Its dark green color makes it more attractive and appealing to use. 🙂 🙂
Coriander leaf has a great medicinal value. It is good source of roughage and fibre, thus relieving gastrointestinal problems and helps in digestion.
Raw chewing of coriander leaves, early morning, empty stomach, helps in controlling hypothyroidism.
It is great source of essential minerals and vitamins. Also, being rich in iron, it helps people with lower hemoglobin level and cures anemia. I also contain antioxidants which promotes a healthy body.
It is also effective in curing skin ailments when used with turmeric powder.
So, including coriander leaf in our daily routine food can help fighting many deficiencies.
Coriander leaf must be having certain other benefits as well. These were the benefits which we come to know in our day to day conversations with others. Hope this article is useful for all. 🙂
We all like eating pooris during festival time. This year during Holi I tried little variations in preparing the pooris i.e. aaloo wali poori. This poori has little spicy flavor in it. Aaloo wali Poori can be served with any kind of gravy such a cholle, paneer or simply with mango pickle!!
Here we go,
- Potato – 4 medium (boiled and mashed)
- Wheat flour – 2 cups
- Green Chilli – 2 small (finely chopped)
- Onion – 1 medium (finely chopped)
- Ajwain seeds – ½ tsp
- Salt – to taste
- Oil – to fry
- Take a big bowl and mix wheat flour, potato, green chilli, onion, ajwain and salt.
- Knead into a medium stiff but smooth dough.
- Cover with damp cloth and kep aside for half hour.
- Divide the dough into ten equal portions.
- Roll out each portion into a poori.
- Heat oil in the thick bottomed wok and deep fry the pooris until golden brown.
Rawa Dhokla also sometimes referred as “white dhokla “comes from Gujarati cuisine. It is soft and spongy snack generally served with coriander or mint chutney. It’s main ingredient is rawa viz. semolina and curd. As it is a healthy snack, it is a perfect snack for kids lunch box.
Today we will be preparing instant rawa dhokla!!
Here we go,
- Fine Rawa – 1cup
- Sour Curd – 1 cup
- Water – 1/3 cup
- Eno – 1 pouch
- Green Chilli – 3 nos. (finely cut)
- Ginger Paste – 1 tsp
- Onion – 1 medium sized (chopped)
- Green peas – ¼ cup
- Salt – to taste
- Hing – a pinch
- Olive oil – 2 tsp
- Mustard Seeds (Rai) – ½ tsp
- Cumin Seeds (Jeera) – ½ tsp
- Sesame Seeds (til) – 1 tsp
- Curry leaves – few
- Coriander leaves – few chopped
- Take a big bowl and mix rawa, curd, water and salt.
- Beat until smooth and there are no lumps. Keep it aside for 15 minutes.
- In the mean time, add approx two glasses of water in the steamer and grease its trays with a tsp of oil.
- Add green chilli, ginger paste, onion and green peas. Mix well.
- Add Eno in the batter and mix until bubble appears on the surface.
- Pour the batter into the greased tray till its half capacity and place in the steamer.
- Steam it on high flame for five minutes and low flame for another ten minutes.
- After fifteen minutes check with the knife if it’s ready (If knife comes out clean, its ready).
- Let it cool for ten minutes and then cut into pieces.
- Heat oil in a pan, add mustard seeds, when they crackle add cumin seeds and sesame seeds, add curry leaves. Sauté for a while.
- Pour the tempering on the steamed rawa dhokla. Garnish with chopped coriander leaves.
Rawa Dhokla is ready!! 🙂
Serve hot with green chutney or tomato ketchup in morning or evening breakfast!!
This can also be used as side dish for lunch.
Kombdi Wada is a non-vegetarian dish from Malvan, southmost district in Maharashtra. Malvan dishes are mostly famous for spicy-ness and quirkiness in them. Kombdi wada is traditional chicken gravy and puri (wada) combined dish, served with onion, lemon and solkadhi.
Malvan is also home to beautiful virgin beaches and historical monuments like Sindhudurg fort. I visited Malvan for the first time after my marriage and it was heavenly.
For Chicken Gravy
- Fresh Live Chicken – 1Kg
- Onion – 4 Medium, finely chopped
- Tomato – 3 Big, finely chopped
- Dry Coconut – 1 Cup, grated
- Garam Masala – 2 tablespoon
- Ginger Garlic Paste – 3 tablespoon
- Malwani Masala – 2 tablespoon
- Cashew – 10 nos., well soaked in water
- Turmeric – 1 teaspoon
- Oil – 2 tablespoon
- Salt – to Taste
- Rice flour – 1kg
- Jawari flour– ½ kg
- Chana Dal flour – ¼ kg
- Urad Dal flour– ¼ kg
- Coriander powder – 200gm
- Jeera – 100gm
- Methe powder – 2 tablespoon
- Ajwain – 1 teaspoon
- Fennel Seeds (saunf) – 1 teaspoon
- Fresh Green Coriander leaves – 2 teaspoon
- Oil – for frying
For the Chicken Gravy
STEP 1: Clean the Chicken
- Take fresh live chicken in a bowl; wash it under running tap water for, if any, impurities.
- Using a butcher knife, remove the unwanted skin from the chicken.
- Cut the chicken into small pieces.
STEP 2: Preparations
- Take another cooking pot and add 2 onions chopped and grated dry coconut. Cook them till the onion turns golden brown. Once done, turn off the gas and let it cool. Now transfer it to the mixer and grind it to make it a fine paste.
STEP 3: Procedure
- Take a big cooking pot and add two spoon full of oil to it. Add rest of the 2 chopped onions to hot oil. Let it cook for few minutes till the onion turns light golden brown. Now add tomato and ginger garlic paste to onion. Let it cook for few minutes till oil separate.
- Now add Malwani Masala and garam masala. Also add turmeric and salt. Mix.
- Now add some water to the gravy and then add chicken to it. Cook it for 10 mins if it is a broiler or cook for 1 hour if it is a gauti chicken. Keep stirring the chicken.
- Now add the onion coconut paste which we had already prepared.
- Let chicken cook for 10 min.
- Add soaked cashew pieces to the ready Kombdi gravy.
For the wada
STEP 1: Preparations
- Take rice flour, jawar flour, chana dal flour, urad dal flour, coriander powder, jeera, methe seed powder in a cooking pot. Cook them for few minutes.
- Take the ready flour in a big mixing bowl. Add salt, bhuna jeera, Ajwain, fennel seeds (saunf) and freshly cut coriander leaves.
- Mix everything with your hand to make dough using luke warm water. Make sure the dough is not too hard or too soft.
- Make this dough atleast 7-8 hours before making the wada.
STEP 2: Procedure
- Heat oil into a wok for frying.
- Make small equal sized balls out of the dough. Put a plastic on the chapati board and roll each ball into a puri over this plastic.
- Place the puri into the hot oil for deep frying. Fry till wada gets golden brown from both the sides.
Voila!! it’s ready to savor 🙂
Serve it hot with Onion, lemon and Solkadhi.
- This recipe is best done with live chicken such as broiler or gauti chicken. Boneless chicken is best used for other chicken recipes such as butter chicken.
- If onion coconut paste is difficult to grind, add some water to make it flow
- Do not pressure cook the chicken to reduce the cooking time. It will take away the flavor and chicken can get overcooked.
- Malwani masala can be made at home or it is easily available in market as well.
- If you like you can add Turmeric and red chili powder in the wada flour.
Hope you guys like it and Happy Cooking 🙂
After completing my MBA I had joined Reliance Communications. They had huge campus at Koparkhairane and had 5 really huge canteens too. Eating at these canteens was one of our favorite time pass. Chili cheese Sandwich used to be our everyday breakfast. Just remembering those days I tried its recipe at home and I was back to good old days. 🙂
Bread – 8 Slices
Capsicum – 1 Medium, Chopped
Onion – 1 Medium, Chopped
Fresh Coriander Leaves – 2 tablespoon, Chopped
Paneer – ½ cup, Grated
Cheese – 1 Cup, Grated
Chilly – 2 Medium, Finely Chopped
Sandwich Masala – 1 teaspoon
Salt – to taste
- Take a mixing bowl and add grated cheese and paneer. Then add all the vegetables and mix. Add Sandwich Masala and Mix. Taste the mixture, if you need salt then add salt to taste.
- Take bread slice, spread the mixture over it and cover it with another slice of bread making it a sandwich.
- Repeat the process for next 3 bread slices. Spread the mixture equally over all the 4 bread slices.
- Pre-heat the grill machine. Apply oil on the base of the grill. Place the sandwich and grill it till the cheese starts to melt.
- Remove the sandwich and cut them into triangular pieces. Serve them hot with ketchup or green chutney.
It is a very easy to cook and yummy breakfast option. Serving it with fried potatoes/veggies makes it a good evening snack option as well.
Hope you like it. Keep Cooking.
The recipe of Black Chana Curry is easy to make. My mom used to cook this curry every Saturday. Reason being it is rich in iron which is necessary for every woman. So, have to eat it at least once a week. I definitely still try to follow the same regime of preparing this curry every Saturday!! Thank You Mom !! 🙂
- Black Chana – 1 cup (soaked overnight and boiled)
- Onion – 2 medium sized (finely chopped)
- Tomato – 2 medium sided (blended into smooth paste)
- Ginger Garlic Paste – 1 tsp
- Green Chilli – 2 nos. (finely chopped)
- Cumin Seeds – ½ tsp
- Salt – to taste
- Red Chilli Powder – 1 tsp
- Turmeric Powder – ½ tsp
- Garam Masala – ½ tsp
- Coriander Powder – 1 tsp
- Coriander Leaves – few (finely chopped)
- Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
- Add ginger garlic paste and sauté for a minute.
- Add chopped onions and green chilli. Saute for another two minutes.
- Add blended tomatoes. Mix well and stir continuously till the raw smell goes away.
- Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
- Add the boiled black chana and stir continuously till it comes to a boil.
- Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
- Garnish with chopped coriander leaves.
Black Chana Curry is ready !! 🙂
Black Chana Curry can be served with Indian breads like roti or paratha. It also tastes delicious with jeera rice.