Rice Idli Recipe – How to Make Soft Rice Idli for a Healthy Breakfast

Rice Idli Recipe is a perfect healthy South Indian recipe made from a combination of rice and lentils that have been soaked, ground, and fermented into a smooth dough.

rice idli recipe

Meetups are always fun.

Last week, we happened to go to a “Podcasters’ meetup here in Bangalore. It was the first time that we happened to go to a “Podcasters’ meetup” because we didn’t know anything of that sort existed.

Rice Idli Recipe

In fact, we have been to a lot of bloggers’ meetups and it was always a lot of learning, but since POdcasters’ meetup was something new, we didn’t know as to what it would be like.

Rice Idli Recipe

Podcasting is relatively new and a little less treaded road in India. There aren’t a lot of big names in podcasting. In fact, we didn’t come across anyone podcasting in the recipe niche at least.

So we were also excited at the thought that we are going to meet a few creatures like us, who think that taking the less trodden path is exciting.

And, indeed it was exciting.

Rice Idli Recipe

We met a few individuals who decided to follow their dreams, who knew that what they are getting into was untested waters but were prepared to take the risk and test it out themselves.

These were individuals who decided to go against the “NORMS” and do something that they were passionate about, irrespective of what the results would be.

There were people who stumbled, fell down yet got up and continued their journey without giving up.

Rice Idli Recipe

You could listen to that passion in their voice and the enthusiasm with which they were discussing what they were doing.

What was encouraging is the fact that there were so many different niches and audiences that these guys were catering to. For people who spend hours thinking that a particular niche is not worth getting into, there were these bunch of dream-chasers who just jumped in and proved that no niche is a bad niche.

Rice Idli Recipe

Podcasts ranging from story narration to development related topics in India and travelogues to science and tech. We found it all in that small group.

The meetup was extremely informative. We get to know about each other, spend some time asking questions about topics that we wanted to learn more about and sharing whatever knowledge we had, with the group.

Rice Idli Recipe

There is so much pleasure in sharing and there is so much satisfaction in knowing that chasing your dreams is not uncommon in this century.

Rice Idli Recipe

If you have an interest in podcasts, then I would recommend you listen to these below podcasts.

MyKitaab Podcast – About Book publishing

Baalgaatha – Kids stories

Writer and Geek – Technology

In the Field – India and Development

The Musafir Stories – Travelogue

Outliers with Pankaj Mishra – Business

Do let me know your thoughts on these.

Rice Idli Recipe

Rice Idli Recipe – How to Make Soft Rice Idli for a Healthy Breakfast

Rice Idli Recipe is the best Indian Breakfast Recipe. The key ingredients used to make the batter for this recipe is Rice and Black gram. Idli is not oily or greasy, that is why it is considered to be one of the most delicious regional snacks. Idli’s are one of the most preferred breakfasts in India because it is light and fills you with energy.

Fermented foods are seen to be helping indigestion because they enable the better breakdown of minerals and vitamins. It is also proven that the lactic acid bacteria present in fermented foods alter the pH balance in the intestines thus assisting in long life and good health.

Rice Idli Recipe goes really well along with sambhar and chutney.

Rice Idli Recipe – How to Make Soft Rice Idli

Rice Idli Recipe is a perfect healthy South Indian recipe made from a combination of rice and lentils that have been soaked, ground, and fermented into a smooth dough.

  • 4 cups Idli Rice
  • 1 cup Skinless Whole Urad dal
  • 1 tsp Fenugreek seeds
  • 3 tbsp Salt
  1. Wash idli rice, urad dal and fenugreek seeds in clean water separately.
  2. Now soak urad dal along with methi seeds together and also soak rice in another bowl for a minimum 5 hours.
  3. Drain the urad dal and fenugreek seeds from water and add it to the wet grinder. Grind by adding water little by little at regular intervals until you get a fluffy batter.
  4. Make sure there are no urad dal or fenugreek seeds sticking to the side wall of grinder drum. Use a plastic spatula to remove them from the sides and grind evenly.
  5. Once done transfer the urad dal batter into a clean big container, which can hold double the quantity of total batter rice and urad dal).
  6. Now drain the rice from water and grind it in the same wet grinder drum. Grind by adding little by little water at regular intervals as we did to grind urad dal. Add enough water to get a smooth batter.
  7. Once done transfer the rice batter to the container containing urad dal batter.
  8. Add the salt and use your hands to mix the batter thoroughly. Mix rice and urad dal batter nicely. Mixing of the batter is a must to get the best idli.
  9. Now place the container in a warm place and let it rest overnight for the fermentation to take place. The next day batter would have raised and the quantity doubled. It will be spongy. Do not overbeat the fermented batter.
  10. Take the idli cooker, fill it with a cup of water. Grease the idli plates with oil and fill them with the fermented batter. Place the idli trays in the idli cooker and cover it with the lid and cook.  Insert a toothpick or the back side of a spoon to check if the idlis are cooked well.  It takes 12 to 13 minutes for the Idli to get cooked.

    The toothpick should come out clean. Turn off the flame. Remove the idli trays from the pot, let it cool down for a couple of minutes.

  11. Remove the idlis from the plate and enjoy hot with sambar and chutney.

Use good quality of urad dal for idli. Quality of the urad dal matters the most. If possible use idli rice rather then using parboiled rice, sona masoori, etc.

Avoid adding more water while grinding urad dal, it will lead to the watery batter instead of fluffy. And if you are still not getting the perfect idli, you can try adding a handful of cooked rice or soaked aval / poha while grinding.

Refrigerate the remaining batter. You can use it for up to a week. You can prepare idli for the first 2 days and then use the same batter to prepare dosa afterward.


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Kannimanga Achar Recipe – Tender Mango Pickle

Kannimanga Achar Recipe is a recipe made using Tender Mangoes and is a specialty of Kerala. This recipe is very simple to make and can be stored for longer time.

Kannimanga Achar Recipe

Time flies..

It has happened so many times, that we think of some of the moments that went by and we feel that we didn’t enjoy it enough.

We regret..

Yet, we fail to ensure that we do not repeat it and cherish every one of those moments that are still to come, when it comes.

In about a month from now, it will be one year that we moved into our own house.

It was a dream come true and boy, what an achievement that was.

Kannimanga Achar Recipe

We had planned so much for it and spend hours putting the plan together.

And then it happened.

And when it happened it happened so quick that we didn’t even realize that we were moving into our own house.

The fact that we had to vacate the house that we were living in, made the entire thing is hasty affair.

Kannimanga Achar Recipe

So we moved into a house that was practically raw. That meant that we had to get the interiors done while we were staying in it.

It was a nightmare. But at the same time, it was fun too. And challenging of course.

We would sleep for barely 4 hours. There was a ton of cleaning work to be done after the carpenters left for the day.

And we spent hours together cleaning the house before we could go to sleep only for the carpenters to come back the next day and dirty it again just as the previous day.

Kannimanga Achar Recipe

But we never regretted because it was our own house.

It took us almost 4 months for all of the interiors. So we never got the opportunity to think about anything else for these 4 months.

And that meant that we lost our on enjoying these 4 months.

Our dreams of spending the evenings together in our balcony looking at the lake in front of the balcony were never fulfilled.

When we wanted to do after all of the interiors, when we had some time to do it, the lake was encroached.

Kannimanga Achar Recipe

We ended up sitting in our balcony staring at what was left of the beautiful lake and few concrete structures.

But then that’s life.

There is always an opportunity cost involved. We cherish something at the cost of another. And it is here that it becomes important for us to prioritize.

It’s a choice between reading that storybook for my daughter at bedtime or, reading my favorite book for myself.

It’s a choice between watching that FIFA World Cup Match of my favorite team and spending that time with Dilip over a cup of coffee (I am not a fan of football though but Dilip is and this statement should be for him).

Kannimanga Achar Recipe

It’s a choice between cooking that favorite recipe of Dilip’s and watching that movie together on Star Movies.

Eventually, it’s a choice that we make.

Make the right choices and prioritize relationships over everything else. Don’t give yourself an opportunity to regret for something you always dreamt of doing but couldn’t do.

Do it at the next available opportunity.

“Cherish today, for today is a Present”. And hence it is called as “Present”.

Kannimanga Achar Recipe

Kannimanga Achar Recipe – Tender Mango Pickle

Kannimanga achar recipe is usually made in the beginning of Summer when the mango trees are filled with tiny baby mangoes. Kannimanga is made in huge quantities and stored in Bharani’s or a glass jar.

Just like Kannimanga there is one more pickle named Kadumanga, which has almost the same style of making.

Kannimanga achar recipe tastes really good when served with curd rice. In fact you can serve Kannimanga along with plain rice and some curry.

Kannimanga Achar Recipe

Kannimanga Achar Recipe is a recipe made using Tender Mangoes and is a specialty of Kerala. This recipe is very simple to make and can be stored for longer time.

  • 1/4 kg Kannimanga / tender mango
  • Salt (to taste)
  • 3 tbsp Chilly Powder (or to taste)
  • 2 tsp Yellow Mustard Seeds (crushed in a mortar and pestle (You can crush them in a mixer instead))
  • 1/4 tsp Mustard Seeds (to temper)
  • 3 tsp Gingelly Oil
  1. Wash the tender mangoes well and put aside to drain off excess water or pat dry.
  2. Each tender mango should have a little stalk along with them so do not remove their stalks completely.
  3. Put them in a bharani.
  4. Boil some water and cool it down to room temperature.
  5. Add this water to the mangoes in bharani.
  6. Close the bharani with its lid and keep aside for 1 – 2 days. Water will ooze out from the tender mangoes.
  7. Take out the bharani in 2 days.
  8. Heat a pan, add 2-3 tsp gingelly oil.
  9. Add mustard seeds and let it splutter.
  10. Take out the mango gravy in a bowl from the bharani and pour it into the pan.
  11. Add mustard powder, chili powder and salt to taste, and bring it to a boil. Remove from the fire.
  12. Check the salt and if needed add more salt.
  13. Let it cool down completely.
  14. When the gravy has cooled down, add the gravy back to the mangoes in bharani glass jar and shake and mix well.
  15. Close the bharani with its lid. Keep in a cool, dry place for at least three months before using. Use a clean and dry spoon to serve the pickle.

The more the pieces are soaked in the masala mix, the tastier it will be.

The liquid level should be above the mango pieces so that the mangoes are completely soaked in.

MY PICKS FOR THIS RECIPE


If you like this post, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 🙂 Thank you!

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Gun Powder Chutney Recipe – How to make Milaga Podi

Gun Powder Chutney Recipe or Milaga Podi is a blend of spices which is very tasty and easy to make. And can be had along with hot steamed rice and ghee.

Gun Powder Chutney Recipe

So, finally the vacations are over and it is back to work. It’s so relaxing to take some time out for yourself and if it is at your mom’s place, then it just doubles up the fun.

I was so basking in the fun that I decided I would take a week off blogging as well and that’s whey there were no posts for the last week.

Gun Powder Chutney

This time round it was mango-time in my hometown. This time of the year is when the market is flooded with mangoes and we deliberately decided we will plan our visit during this time so that we could enjoy some of them.

And enjoy we did.

Gun Powder Chutney

Breakfasts were mangoes, finishing touches to lunch and dinners were also with mangoes. Some of the times, even snacks was mangoes.

Gun Powder Chutney

The fun part is that in spite of having so many mangoes, we didn’t get bored of it. Now that we are back, we are missing them and have this strange feeling that we had so little of them.

Funny, isn’ it?

Gun Powder Chutney

Anyways, now that vacations are over, it back to work for me, Dilip and my little one.

Gun Powder Chutney

Gun Powder Chutney Recipe – How to make Milaga Podi

Imagine if you walk into a restaurant and are asked if you would like to be served gunpowder. What would be your reaction?

Today’s recipe has a strange nickname, “Gunpowder” and Dilip had this experience that I spoke above and took a few seconds to realize that it is the name of a recipe.

If you mix this gunpowder along with coconut oil then this chutney can be served along with dosa and idli. But the best way to have this powder is to have it along with plain hot rice and a generous dollop of ghee. Take a plate add plain rice, some ghee, and this chutney powder to taste and mix everything well and have it. Mmmmmm it tastes heavenly, you just can’t stop eating.

So let us now quickly look at what this recipe is.

Gun Powder Chutney Recipe

Gun Powder or Milaga Podi is a blend of spices which is very tasty and easy to make. And can be had along with hot steamed rice and ghee.

  • 1 tbsp Rice
  • 3 tbsp Roasted Chana Dal
  • 1 tbsp Urad dal
  • 1 tsp Pepper Corns
  • 30 gms Whole Red Chillies
  • 1/4 tsp Asafoetida
  • 1 tsp Sesame Seeds
  • 1 tbsp Desiccated Coconut Powder
  • Curry Leaves (3 springs)
  • Salt (to taste)
  1. Heat a pan add whole red chilly, peppercorns, urad dal and roast this for 4 – 5 minutes in a slow flame.
  2. Add roasted chana dal, rice, sesame seeds and roast for another 4-5 minutes till rice changes color. Take it out in a plate.
  3. Now in the same pan add curry leaves and dry roast until the leaves become crisp.

  4. Now add asafoetida, salt and desiccated coconut powder and dry roast all the ingredients and switch off the flame. Let it cool down.
  5. Now put everything in the blender along with salt to taste and make a powder.
  6. Store it in an air-tight container.

  7. Serve along with ghee rice, idli , dosa , uttapam.

MY PICKS FOR THIS RECIPE


If you like this post, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 🙂 Thank you!

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10 Foods to Eat for a Healthier Mind for Both Yogis and Non-Yogis

If you are Yoga Enthusiast and like eating and staying healthy, then these 10 foods to eat for a healthier mind will be a good guide for eating healthy.

foods to eat for a healthier mind

This is a Guest Post from one of our Guest Authors.

It’s International Yoga day today and the world over will be participating in this unique movement to stay healthy.

While Yoga is a good way to stay healthy both physically and mentally, it can work wonders if you accompany it with a healthy eating habit. And in this post today we are going to talk about it a little detail.

This post will show you the 10 foods that yogis and non-yogis can consume for a healthier state of both the mind and the body.

10 Foods to Eat for a Healthier Mind

In every culture, food plays a long physical and spiritual role, and with that, the rules have been written down. Hinduism forbids eating beef; the Judaism forbids eating pork. In the midst of the myriad choices, we often seek answers to what to eat and what not to.

The voice of our intuitive selves is deeply attuned to the requirements of our body, mind, and soul. Our deepest truth reminds us to slow down, to listen to the body, and to rectify the signals our body is constantly giving out to which foods are best to eat.

Food is a vital source of energy for the overall well-being of the entire human system and directly influences the physical, mental, and spiritual state.

Everything we consume either adds to the vitality, spirit, energy or takes away from it. Also, the food we eat is directly linked to our emotions and mood affecting how we feel and behave.

Therefore, the ancient sciences of life, Yoga and Ayurveda promote the consumption of Sattvic food to keep the body nourished and mind clear.

Nurturing of the body tissues forms the basic foundation of keeping the mental and spiritual health in optimal condition.

And, the intake of healthy diet rich in vegetables, fruits, whole grains extends a detoxifying and holistic touch to the body-mind. Beyond the physical and psychical needs, the traditional teachings suggest savoring the value and philosophy of Ahimsa, the yogic precept of non-violence and killing, as an influence on the dietary choices– vegetarian choices.

Whether you are an avid yogi, have just begun to embrace the science of yoga or wish to attain a healthier mind with the creative juices flowing, here is a list of 10 best foods for the yogis and non-yogis to consume without any bias:

  1. Nuts: Nuts, including almonds, are excellent snacks to keep the heart and brain healthy. A handful of almonds every day is a great source to fuel the body with magnesium, protein, fiber, minerals, antioxidants, and riboflavin. The non-yogis can experiment with roasted almonds for a crunchy-salty taste or can top their salads and desserts with it.
  2. Apples: The intake of fresh ripe fruits like apples, pears, etc., prevent strokes, bad cholesterol levels, and slow down the aging process. The high fiber and quercetin content are effective against radicals, ursolic, and obesity incidences. Satiate your sweet tooth by adding apples to the smoothies.
  3. Avocados: Powerhouse of essential vitamins A, C, E, and B6–avocados protect our bodies from the risk of developing prostate, breast cancer, and brain from developing clots. Avocados are packed with good monounsaturated fat that keeps bad cholesterol levels under check. They can be used as a substitute for butter for healthier breakfast and can be added to salads, soups, etc.
  4. Beets: We are in awe of the bright red color and properties of beets. Rich in antioxidants and vitamins, beetroot strengthens the immune system, prevents inflammation, boosts blood flow to the brain, and ensures the body produces collagen for healthy nails and hair. Juice it with apple and carrot and your mid-day snack is ready. Non-yogis can add salt and pepper for an appetizing taste.
  5. Quinoa: A complete protein and wheat-free alternative to starchy grains. It contains all nine essential amino acids for nourishing the overall body and mind. Non-yogis can give a delectable twist to the plain quinoa by preparing spicy quinoa pancakes, yummy quinoa chickpea burgers and can even add to the desserts.
  6. Spinach: The good memories of spinach are quite associated with Popeye, the famous Sailor cartoon character. Spinach is a storehouse of vitamins, minerals, antioxidants, etc., that helps in maintaining good eyesight. Yogis can consume spinach in the form of salads or juices whereas the non-yogis can ingest it in the form of crispy vegetables and other delicacies.
  7. Blueberries: Blueberries are low-calorie snacks packed with antioxidants, fiber, vitamins, and phytochemicals that control the stress levels, degeneration of mind, and keep the body functions at its peachiest state. Add these to your salads, smoothies, or make delicious oats for super breakfast.
  8. Broccoli: Add cruciferous vegetables like broccoli, cabbage, kale, cauliflower etc., to your diet plan. These vegetables contain folic acid and vitamins acting as efficient weapons to fight against cancerous cells, memory loss, and diabetes. Opt for creamy broccoli soup, raw broccoli salads or Asian cuisines that often use broccoli as their main ingredient and may even turn you into a broccoli lover.
  9. Walnuts: Very popular and flourishing in temperate climates, walnuts contain omega-3 fatty acid useful in boosting mood, fighting cancer, and reducing cholesterol levels. Walnuts are a decadent presence in cakes and other desserts.
  10. Lemons: A very good source of Vitamin C, lemons are personal favorites of many for preventing cold, and keeping the bones, muscles, joints, etc. healthy. Beginning the mornings with a glass of water with lime juice improves overall health. Lemon tea, juices are also healthy options.

Add these foods to your diet and begin the expedition of healthy eating for the mind, body, and soul.

About the Author

Bipin Baloni is a Yoga Teacher and a Traveller in India. He provides Yoga Teacher Training in Rishikesh, India. He loves writing and reading the books related to yoga, health, nature and the Himalayas. You can read more about him at his website at https://www.200hrsyogattc.com/

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Lauki Kofta Curry Recipe – How to Make Bottle Gourd Kofta Curry Recipe

Lauki Kofta Curry Recipe is a North Indian Curry Recipe made of shredded bottle gourd and goes well with jeera rice or plain rice.

lauki kofta curry recipe

We have a lot of monkeys around the apartment complex that we are staying in now. They stay in a Peepal tree (Bodhi Tree) next to our apartment and all of these monkeys stay there.

They sometimes, come into the apartment complex and create a lot of ruckus. They wreak a lot of havoc, get into kitchens and take vegetables and fruits away destroy the plants that we have in our balcony and jump into the swimming pool and play in the water until somebody drives them away.

Lauki Kofta Curry Recipe

But by the time they are driven out of the complex they would have damaged a few things at the least.

Residents keep complaining about the damages they keep doing and just like me, most women in the apartment are fed up of them.

One day I was speaking to Dilip about this and he politely looked at me and said, “Do you realize that we are the ones responsible for all this”?

I asked, “How?”

Lauki Kofta Curry Recipe

And he went on to explain that the land where the apartment complex stands, once used to be full of trees. The entire area used to be a jungle with very few people even coming that way.

It was the ideal place for those little beings and all those trees were occupied by them.

But then as urbanization took place, trees were cut and lands were occupied. Houses came up on most of those lands and those poor little things were pushed to a corner and finally they ended up on that one Peepal tree, which too might be cut anyday.

Lauki Kofta Curry Recipe

Their numbers started to decline. A lot of them died after getting electrocuted by the high tensions wires around the area and a few are killed by dogs.

That discussion made me think. I was left asking myself, “If we were really co-existing with the other living beings on earth or, if were encroaching their space on the planet”.

I felt as if all this “save the planet” thing was so farce. We weren’t actually wanting to save the planet. Instead we want to save ourselves.

Because we have seen species like those poor little monkeys vanishing from the face of earth because of what we are doing and hence are worried.

A pertinent question that we need to ask ourselves is, “Are we really wanting to save the planet or, is this all to save ourselves?”

This video from George Carlin about “Saving the Planet” made so much sense, and for once I felt pity on those poor little things.

Do let me know your thoughts about the video by commenting below.

Lauki Kofta Curry Recipe

Lauki Kofta Curry Recipe – How to Make Bottle Gourd Kofta Curry Recipe

Lauki Kofta Curry Recipe is on of my favorite recipe, just like Banana Kofta curry. In fact all kind of koftas are my favorite, because of the presence of these little dumplings. They taste and feel good in your mouth when you mix and have it with plain rice.

Probably that is why I like “badis” (that’s another kind of little pakoras that are used to make curries). I will show you ow to make some of these recipes in a later post.

Lauki Kofta Curry Recipe – How to Make Bottle Gourd Kofta Curry Recipe

Lauki Kofta Curry Recipe is a North Indian Curry Recipe made of shredded bottle gourd and goes well with jeera rice or plain rice.

to make lauki koftas

  • 2 cups Grated Bottle Gourd (ghia, lauki, bottle gourd, opo squash or dudhi)
  • 4 tbsp Gram Flour (besan)
  • 1/4 tsp Garam Masala Powder
  • 1/4 tsp Red Chilli Powder
  • Salt (to taste)
  • Oil (to deep fry)

Ingredients for curry

  • 1 Onion (finely chopped)
  • 2 Large Tomatoes (roughly chopped)
  • 2 Green Chilli
  • 1 inch Ginger
  • 5 pods Garlic (crushed)
  • 1 tsp Cumin Seeds
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Massala Powder
  • 2 Bay Leaf
  • 1 Black Cardamom
  • 1 pcs Cinnamon Stick
  • 3 tbsp Chopped Coriander Leaves
  • 2 tbsp Oil
  • Salt (to taste)
  • Water (as needed)
  1. Mix coriander powder, red chilli powder, garam masala powder in a small bowl with some water. Set aside.
  2. Roughly chop the tomato, ginger and green chilli and make puree out of it. Set aside.
  3. Rinse and peel the lauki and grate it.
  4. Squeeze the grated lauki and keep it aside. (Do not discard the water as you can use this water for gravy).
  5. Mix gram flour, garam masala, red chilli powder and salt to taste with the grated lauki. Mix everything well.
  6. Now make small round shape balls out of it.
  7. Heat oil in a kadai and deep fry them nicely till they get brown.
  8. Take it out in a plate and set aside.
  9. Remove the extra oil from the frying pan, keep about 2 to 3 tbsp oil in kadhai.
  10. Now heat oil, add cumin seeds to it.
  11. When the seeds starts spluttering add bay leaf, cinnmon stick and black cardamom.
  12. Now add chopped onion, turmeric powder and salt to it. Fry until golden brown.
  13. Add crushed ginger and garlic and fry until the raw smell goes off.
  14. Then add wet masala to it and fry until the raw smell of masala goes off.
  15. Now add tomato puree, stir and continue to fry the masala paste till it starts leaving oil from the sides.
  16. Add the lauki juice and water as needed to the paste.
  17. Stir and simmer for 10 minutes.Now add fried lauki kofta.
  18. Switch off the fire and let them be in the curry for few minutes so that the koftas will become soft.
  19. Garnish with coriander leaves and serve lauki kofta along with hot rotis, naan, jeera rice or plain rice.

MY PICKS FOR THIS RECIPE


If you like this post, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 🙂 Thank you!

 

 

 

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Healthy Kala Chana Sundal Recipe – How to Make Black Chickpea Stir Fry With Coconut

Healthy Kala Chana Sundal Recipe is an easy Quick Indian recipe. This recipe can be served as an instant breakfast along with a glass of milk and can also be served as a side dish along with your meals too.

Kala Chana Sundal Recipe

At times I am surprised at how small things can affect our lives.

I had read this concept of the 90/10 rule by Stephen Covey a couple of years back. A slightly different version of the 80/20 rule which is also called as the Pareto principle.

Kala Chana Sundal Recipe

It says 10% of life is made up of what happens to you, and 90% of life is decided by how you react. And I have experienced it in so many ways.

I have come across a lot of situations where a simple argument goes out of control and takes you to a point where you and your best friend becomes enemies for life.

And why did that happen?

Kala Chana Sundal Recipe

Because of the way you reacted to that situation.

A lot of these arguments can end then and there if, one of the two who are arguing, just decide to cut it short and leave it where it is. I have seen a lot of such situations where an argument ends faster than it started and prevents from destroying an otherwise lovely evening.

That reminds me of this quote from Dale Carnegie’s “How to Win Friends and Influence People“.

“You can’t win an argument. If you lose it, you lose it; and if you win it, you lose it.”

Kala Chana Sundal Recipe

It’s better to lose an argument than lose a friend. And that is something that I always keep in mind whenever I see an argument starting to take shape.

Isn’t it really surprising at how a small change can make a big difference to our lives?

Days that start on a pleasant note turn out to be some of the best days for me. And somehow, such days also gives me the positivity to react to situations differently.

And one of the things that I do to start my days on a positive note, is to ensure that I don’t start my day by reading a newspaper.

What do you do to start your day on a positive note? Do comment below and let us know.

Kala Chana Sundal Recipe

Healthy Kala Chana Sundal Recipe – How to Make Black Chickpea Stir Fry With Coconut

Kala chana sundal recipe is one of my favorite breakfast recipes. This recipe is made with cooked chana seasoned with mustard seeds, curry leaves, hing and urad dal. Addition of coconut and smashed chili gives this recipe a very nice flavor.

In North India Kala Chana is usually prepared during Navratras and Ganesh Chaturthi. Kala chana sundal is also offered to Gods during pujas, in South India too.

It is served a “Prasada” as well, in a lot of temples in South India. There is this Hanuman Temple near our house where we are frequent visitors. And they serve this quite often there. We love sitting on the steps of the temple after the darshan and eating this Kala chana sundal prasad.

Whenever I want to cook something easy and instant for breakfast I prefer preparing Kala Chana Sundal. For a complete breakfast serve this kala chana sundal recipe along with a glass of milk.

Healthy Kala Chana Sundal Recipe

Sundals are healthy snacks recipe, you can have any time of the day. This can also be served as an instant breakfast along with a glass of milk and can also be served as a side dish along with your meals too.

  • 1 cup Black Chickpeas (kala chana)
  • 1/2 tsp Black Mustard Seeds (deseeded)
  • 1/2 tsp Split Urad Dal
  • 3 Green Chilli
  • 2 Dry Red Chilli
  • 2 pinch Asafoetida
  • 6 tbsp Fresh Grated Coconut
  • 1 Curry Leaves (sprig)
  • 2 tbsp Coconut Oil
  • 2 tbsp Coriander Leaves (finely chopped)
  • Salt (to taste)
  • Water (as needed)
  1. Soak chana overnight or for 5 to 6 hours.
  2. Rinse and drain water.
  3. Pressure cook by adding enough water and salt to it.
  4. Leave it in the cooker until it gets cool.
  5. Drain cooked chana and keep it aside.
  6. Now heat oil in a pan.
  7. Add the mustard seeds to it.
  8. When the seeds starts crackling add urad dal to it.
  9. Saute till it gets light brown in color.
  10. Now add curry leaves, red chilli and asafoetida. Fry for 10-15 seconds.
  11. Now add cooked kala chana and salt to taste.
  12. Add the smashed green chilli to it and mix.Saute for 4-5 minutes on a low flame.
  13. Now add the grated coconut and saute for 1-2 more minutes and then switch of the gas.

Don’t drain the stock, it is rich in nutrients and can be used for making any curries or even chapati.

MY PICKS FOR THIS RECIPE


If you like this post, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 🙂 Thank you!

 

 

 

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Aloo Bharta Recipe – How to Make Indian Mashed Potatoes

Aloo Bharta Recipe also known as Aloo ka chokha in Bihar is an Indian mashed potatoes recipe and is a combination of potato, mustard oil, whole red chilli and salt. 

aloo bharta recipe

“Time flies and even before you realized you have lost those beautiful moments”.

Last week we happened to be at the orientation sessions in my daughter’s school. Her school had closed for the summer vacations on 8th April and will reopen on 1st June. But since we are going on a vacation to my native on 29th, she might miss on 3 weeks of classes.

It was as if yesterday that her final exam results were out and we were celebrating the start of her summer vacations and now we are days away from the start of a new session.

aloo bharta recipe

Me and Dilip, spent a few hours last week trying to recollect how we spent this vacation. We weren’t really satisfied with the amount of time we spent with her, blame it on our engagements. Having said that I still feel that we could have squeezed out a little more if we had planned well.

My daughter is a computer gaming freak and she keeps playing this “Age of Empires” (a game that I have never been able to understand) along with her dad. And when she talks about Phalanx, Catapults and Wonders, I often ask her what they were.

aloo bharta recipe

The expression on her face is worth watching when she senses that I am not aware of these. She smiles and explains in whatever way she can and I continue acting as if I did not understand. After a while, she would embarrassingly go away saying, “this mom doesn’t understand anything”, and I enjoy that pitying smile of hers.

This vacation she spent a lot of time with her dad playing computer games and then the three of us played the game of “Monopoly”.

Then we also went out to some good places and spent some time together.

But was that all that we could do?

I still remember the way we used to spend our summer vacations. We would leave our home at 9 in the morning and will be back only at 1 in the afternoon for lunch (which too, a lot of times we would skip). Then again the next session would start at 4 in the evening and go on until 8 at night.

aloo bharta recipe

There was so much of physical activities back then which is something that I don’t see in the kids of today. We tried to give our daughter as much opportunity to do whatever physical activities possible.

Nevertheless, the few hours that we spent recollecting those moments made us feel as if, years are flying away. And our daughter is growing. Growing a little faster than we expected.

I turned to her and asked her, “Baby, why are you growing so fast?”

To which she responded with innocent looking inquisitive eyes, “I too, don’t know Mom. I also don’t want to grow this fast”.

And I look at the clock which seems to be ticking a little too fast.

Aloo Bharta Recipe – How to Make Indian Mashed Potatoes

Aloo Bharta Recipe which is called as Aloo ka Chokha in Bihar is one of the famous recipes served along with plain rice and dal, plain roti or paratha, chawal ki roti and khichdi. Aloo ka bharta is an Indian mashed potatoes and is a combination of aloo, mustard oil, dry red chilli and salt. Aloo Bharta Recipe is perfect for bachelors and for those who want to make something easy and simple as a side dish.

Aloo Bharta Recipe – How to Make Indian Mashed Potatoes

Aloo ka bharta also known as Aloo ka chokha in Bihar is an Indian mashed potatoes recipe and is a combination of potato, mustard oil, whole red chilli and salt.

  • 250 gms Potato (boiled and peeled)
  • 2 nos Dry Red Chilli
  • 1 tbsp Mustard Oil
  • Salt (to tastes)
  1. In a big bowl add the boiled potatoes and mash it really well.

  2. Now slightly roast the red chilli on fire directly, crush it and add it to bharta.

  3. Add mustard oil and salt as well and give everything a nice mix.

  4. That’s it, so the Indian mashed potato is ready to serve.

  5. Serve it along with khichdi, plain paratha or roti, plain dal chawal and of course along with chawal ki roti.

MY PICKS FOR THIS RECIPE


If you like this post, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 🙂 Thank you!

 

 

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