low cal dahi vada

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low cal dahi vada
ingrdients
1) urd dal(white)= 1 cup
2)beaten curd= 2 cup
3) mithi tamrind gurr chutny = to taste
4)grnn chutny= to taste
5) rosted crushed jeera=2 tea spoon
6) lal mirch=to taste
7) salt to taste
method
soak the dal in the water for night, then grind and make boll and cook in the microw for 3 to4 minutes then put in to the water for few seconds then take of the water with the help of your hand then put into the beaten curd put both chutneys and jeera lal mirch and serve
this is very tasty (no body can judge this fry or not ) must try

EASY WAY TO PREPAIR DHOKLA

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DHOKLA
I AM GOING TO TELL U EASY WAY TO PREPARE DHOKLA
INGRDIENTS
1)SUJI=1 CUP
2)BASAN=1 CUP
3)CURD=2 CUP
4)ENO=2SPOON
5BAKING SODA=1/2 SPOON
6)HALDI=1 SPOON
7)SALT TO TASTE
8)MIRCH=1 SPOON OR AS U WANT
9)GARLIC PASTE=I TEA SPOON(IF U WANT)
10)SUGAR=1SPOON
FOR GARNISH
CURRY PATTA,RAI AND GREEN SLIT MIRCH
METHOD
PUT ALL THE INGRDIENTS IN THE BOWL MIX IT WELL AND PUT IN TO GRESED MICROW DISH AND COOK IN THE MICROW FOR FIVE TO EIGTHT MINUTES. IN BETWEEN U CAN CHEK WITH THE KNIFE
CUT INTO THE SEQUARE PIECIES AND PUT TADRKA ON IT
SERVE WITH GREEN CHUTNY

roasted chicken in mi crow

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chicken roastin micro
ingrdients
1)curd=300gm
2)garlic paste=1 spoon
3)ginger paste=1 spoon
4)green mirch paste= 1spoon
5)lime juice= i rice spoon
6) salt to taste
7) chicken masala=1 rice spoon
8)long ,dalchini and jeera paste=1 spoon
method
in a big bowl put all the ingrdients mix it very well and keep aside for 30 minutes
then cook in the microw for 10 minutes then grill for 15 to 20 minutes, in between u can see also

tasty roasted chicken is ready to eat
garnish with lime and onion slice

Corn kabab

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corn kABAB
INGRDIENTS
1)BOILD CORN MASHED=1CUP
2)BOIL POTATO MASHED=1SERVING SPOON
3)GARLIC PASTE=1RICE SPOON
4)ONION FINE CHOPPED=1TABALE SPOON
5)CORN FLAKES (CRUSHED)1 SERVING SPOON
6)LAL MIRCH=TO TASTE
7) SALT TO TASTE
8)AMCHOOR=1 SPOON
9)OIL=1SERVING SPOON
10) CORIANDER CHOPPED
METHOD
IN A BIG BOWLL PUT ALL THE INGRDIENTS AND MIX IT VERY WELL THEN MAKE THE SHAPE OF KABAB,
OIL THE NON STIC PAN AND KEEP ON THE GAS , KEEP THE KABAB ON THE PAN OR TAWA WHEN ITS BROWN THEN PUTOIL AND BROWN THE OTHER SIDE ALSO.
SERVE HOT WITH GREEN CHUTENY

NOTE= ITS VERY VERY YUMY

Keerai Kootu

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Keerai Kootu - Sambar
(Spice Spinach Gravy)

Preparation time: 20 minutes
Total time: 30 minutes
Serves: 4-6

2teaspoons oil
1teaspoon black gram lentils (dal)
1teaspoon cumin seeds
5 cloves garlic
1 large onion, finely chopped
1 chili pepper or pinch of cayenne pepper
¼ teaspoon turmeric powder
1teaspoon rasam powder
1 bunch spinach, finely chopped
Salt to taste
¼ cup mung beans (green gram lentils)
2 tablespoons shredded coconut

Cook mung beans in 1½ cup of water and set aside. Heat oil in heavy pan, and add black gram lentils, cumin seeds, garlic, onion, chili pepper and saut�Euntil the onion is golden brown. Add cooked mung beans, turmeric powder, rasam powder, finely chopped spinach, and salt to taste.
Serve hot as a side dish.

Chef
Lekshumy McLagan

martin's curry

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Martin’s Curry (2 people)

Ingredients

1 ½ cooking onions finely chopped
4 x tomatoes (normal size) quartered
5 x garlic cloves finely chopped
1 x piece fresh ginger (fingers length) finely chopped
3 x green chilli (cut stork off )
Fresh coriander (chopped)

½ tbsp Salt
¾-1 tbsp Paprika
½ tbsp cumin seeds
½ tbsp turmeric
½ tbsp Garam masala

Method

Firstly put ½ a cup of vegetable oil into a large pan and heat up, add the chopped onion and cook until the onions are soft and are nearly browning but not burning (around 5 mins).

Add the tomatoes and cook for another 3 – 4 mins until tomatoes virtually disappear, making sure you keep stirring all the time. Your looking for a paste from the mixture, but don’t it burn or dry up, if you need to, add ½ a cup of water.

Now add the chillies, garlic & ginger…Remember do not chop the chillies up, just cut the top and tails from them ,as you want the flavour, not the power of them. Cook the mixture for 5 more minutes, then add all the spices APART FROM the chopped coriander and garam masala. Cook for 5 mins.

You can now add your desired meat or vegetables. Stir it up making sure everything is covered and well fused together. Put a lid on the pan or pot, cover and cook on medium heat for around 30 mins or until meat is tender, the trick is to let it cook till all the oil separates from the sauce then you know it’s done, you can now stir in the garam masala, chop up some fresh coriander and stir that in too.

Its ready to eat… serve with rice, salad & naan, maybe some yogurt as well.

mooli parathas

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MOOL1 PARATHA
INGRDIENTS
1)GRATED MOOLI=1BIG CUP
2)GARLIC PASTE=1 SPOON(IF U EAT)
3) CORIANDER CHOPED-1 SERVING SPOON
4) GREEN MIRCH FINE CHOPED=1 TEA SPOON
5) SALT TO TASTE
6) ANARDANA=1TEA SPOON
7)OIL
8)ATTA DOUGH
METHOD
PUT THE SALT IN TO GRATED MOLI AND MIX IT PROPERLY THROUGH THE EXTRA WATER BY USING YOUR HANDS THEN MIX ALLTHE THINGS AND KEEP A SIDE ,THEN MAKE SMALL BALLSOF ATTA THEN FLATTEN THE BALLS WITH BALEN ,THEN PUT MOOLI MIXTURE ON THE FLATEN BALL AND CLOSE WITH OTHER ONE,THEN ROLL IT AND PUT ON THE HEATED TAWA GREASE WITH OIL AND ROAST IT
THE OTHER WAY U CAN PUT MOOLI ON THE FLATTEN BALL AND CLOSE IT THEN ROLL IT THIS WAY ALSO U CAN MAKE PARATHAS
U CAN MAKE PARATHAS BY MIXING GRATED MOOLI WI DRY ATTA AND KNEAD IT

low fat recipes

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you can enjoy the low fat tasty food
you can cook rajma very easy way put crushed onion ,tomato, garlic, ginger,salt and lal mirch together and put into thecooker wait till cooked then put garam masala or rajma masala and coriander leaves and enjoy with rice

in chole u can also repeat this recipe again and if you want chole black in colour then u put 2 tea begs with it and when chole cooked then takeoffthe tea bags and put chole masala and anardana stir it properly andthen garnish with fine choped onion,tmato and paneer serve hot
note= these are oil free recipes and very healthy and tasty
samber
ingrdients
1)arhar dal=1 cup
2)salt to taste
3)lal mirch
4)tumeric=1spoon
5)ashgourd long pieces=1ricespoon
6)bottlegaurd long pieces=1ricespoon
7)radish long pieces=1rice spoon
8)raw papaya long pieces=1rice spoon
9)beans long pieces=1rice spoon
10)samber masala=1rice spoon
11)tamarind paste=2 teaspoon
12)cadi patta=1rice spoon
13)rai=1rice spoon
method
cook dal inthe slow cooker with 5 cup of water and keep aside
then in apan put ispoon oil and keep on the flame when its heat properly then put cadi patta and rai then put allthe vegitables and samber masala put some water and cover it for 8 minutes then put tamarind and stir it properly and then mix into the dal samber is ready to eat
its very tasty andnutritious
POlao
INGRDIENTS
1)GOOD BASMATI RICE=1GLASS
2)WATER=1 GLASS(SAME AS RICE)
3)SEASNOL CHOPED VEGITABLES AS U WANT
4)SALT TO TASTE
5)BLACK PEPER TO TASTE
6)GARAMMASALA=1TEASPOON
METHOD
PUT ALLTHE INGRDIENTS IN THE COOKER AND COOK IF U COOK INTHE PRESHRE COOKER THEN COOK TILL 1 WHISTLE OTHER WISE U CAN SEE

LOW FAT BIRYANI
INGRDIENTS
GOOD BASMATI RICE=IGLASS
2)WATER=1GLASS
3)CARROTCHOPED=1RICE SPOON
4)CAULI FLOWER CHOPED= 1SPOON
5)POTATOCHOPED=1RICE SPOON
SIMLA MIRCH CHOPED=1 SPOON
6)CABBEGE CHOPED=1SPOON
7)SKIMMED THICK WELLBEATED=1CUP
8)CORIANDER AND GINGER PASTE=1RICE SPOON
9)LONG(COLVES)2
10)TEJ PATTA=1
11)SALT TO TASTE
12)CINNAMON POWDER=1/2 SPOON
13)CARDAMONS BROWN AND GREEN=1+1
14)BLACK PEPPER=4
METHOD
COOK RICE AND KEEP ASIDE
MIX CORIANDER AND GINGER PASTE INTO THE CURD AND KEEP ASIDE
STEAM ALL THE REMANING INGRDIENTS TILL COOK
THEN IN ASERVING HANDI PUT 1 LAYER OF VEGITABLE AND THEN PUT 1RICE LAYER THEN PUT MIX CURD LAYER REPEAT THIS AND THEN SERVE HOT
NOTE= THESE ARE WITHOUT ANY OIL RECIPES VERY TASTY TO EAT AND GOOD IN HEALTH
I HAVE ONLY USE1SPOON OF OIL IN SAMBER