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