05
Feb 16

Rava/Sooji (semolina) idli (south Indian dish)

  • This is an extremely nutritious and tasty recipe and a wonderful variety of Idli if you are bored of having the same rice Idli over and over again.
    Try cooking this easy and healthy Rava Idli variety at home for a quick bite and enjoy eating.

Ingredients:

  • Rava/Sooji: 1cup
  • Curd: one and half cup
  • Salt: 1 teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 pinch
  • Fresh coriander leaves: 2 tablespoon
  • Cashew nut: 10-12
  • Fresh coconut: 1 tablespoon
  • Ginger: 2” piece
  • Ghee (clarified butter): 1 teaspoon
  • Cooking oil: 2 teaspoon

Preparation:

  1. Heat ghee in a fry pan, add Sooji.
  2. Roast Sooji on medium low flame till it gets golden in color. Keep aside.
  3. Roast coconut on medium low flame till it gets golden in color. Keep aside.
  4. Chop fresh coriander leaves, ginger, coconut and cashew nut. Keep aside.
  5. Take a mixing bowl; put curd, salt, asafoetida and turmeric powder.
  6. Mix properly, add fresh coriander leaves, fried cashew nut, chopped ginger and fried coconut.
  7. Add fried Sooji into the curd mixture. Stir properly.
  8. Cover the mixture; leave it for 30-40 minutes.

Method:

  1. Smear the idli stand cups with little ghee/oil.
  2. Pour ladleful mixture in idli stand cavity.
  3. Place the idli cooker on the gas with a cup of water, heat the water.
  4. Place the idli stand into the idli cooker and close the lid.
  5. Cook until toothpick inserted near the centre of the idli comes out clean.
  6. It will take about 8-10 minutes.
  7. Take out this idly with the help of spoon, and transfer into serving bowl.
  8. Light fluffy rava idli is ready to serve with masala Sāmbhar and coconut chutney.
  9. You can also serve with tomato onion chutney and dry sesame seed chutney.
    Rava/Sooji (semolina) idli (south Indian dish)

    Rava/Sooji (semolina) idli (south Indian dish)

    Ingredients

    Ingredients

    Roast Sooji

    Roast Sooji

    put curd, salt, asafoetida and turmeric powder

    put curd, salt, asafoetida and turmeric powder

    Roast Sooji

    Roast Sooji

    add fresh coriander leaves

    add fresh coriander leaves

    add fresh coriander leaves

    add fresh coriander leaves

    Add fried Sooji

    Add fried Sooji

    roast cashew nut

    roast cashew nut

    add fresh coriander leaves, fried cashew nut, chopped ginger and fried coconut

    add fresh coriander leaves, fried cashew nut, chopped ginger and fried coconut

    add fresh coriander leaves, fried cashew nut, chopped ginger and fried coconut

    add fresh coriander leaves, fried cashew nut, chopped ginger and fried coconut

    Pour ladleful mixture in idli stand cavity

    Pour ladleful mixture in idli stand cavity

    Pour ladleful mixture in idli stand cavity

    Pour ladleful mixture in idli stand cavity

    Rava/Sooji (semolina) idli (south Indian dish)

    Rava/Sooji (semolina) idli (south Indian dish)

    Rava/Sooji (semolina) idli (south Indian dish)

    Rava/Sooji (semolina) idli (south Indian dish)

    Rava/Sooji (semolina) idli (south Indian dish)

    Rava/Sooji (semolina) idli (south Indian dish)

    Rava/Sooji (semolina) idli (south Indian dish)

    Rava/Sooji (semolina) idli (south Indian dish)


04
Feb 16

Garlicky baby potatoes

  • Potatoes are a staple food across the globe and favorite of all because it is readily available and easily digestible. There are a few most preferred variety of this veggie and the party show stopper is the baby potato variety.
    This variety can be specially used as a tea time snack or as a quick bite lunch or Tiffin recipe when you are on a run.
    It’s extremely appetizing. The twist to make it delectable is to sparingly put finely chopped garlic and serve it fresh and hot.
    Use this recipe and share your stories on indiancookingmanual.com
  • Looking forward to hear your recipe stories.

Ingredient:

  • Baby Potato: 300 gm
  • Garlic: 2 pods (50 -70 gm)
  • Mustard oil: 2 tablespoon
  • Red Chili: 2 no.
  • Turmeric powder: half teaspoon
  • Coriander powder: one teaspoon
  • Dry mango powder: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Kala namak:  ¼ teaspoon
  • Chopped mint leaves: 2 tablespoon
  • Mustard seed: half teaspoon

Preparation:

  1. Clean baby potatoes properly by rubbing, keep aside.
  2. Peel off and chop garlic, keep aside.
  3. Chop mint leaves, keep aside.
  4. Grind red chill till become course/flacks, keep aside.

Method:

  1. Heat 2 tablespoon of oil in a heavy bottom pan.
  2. Add mustard seed when it turns brown; add a pinch of turmeric powder.
  3. Drop baby potatoes in the oil, sauté on low flame, cover it.
  4. Fry until half done, (About 5-7 minutes), add coriander powder, turmeric powder and salt.
  5.  Fry till vegetables are 90% done; (further 5-7 minutes) add chopped garlic, chili flakes and dry mango powder.
  6. Fry till done, now garlicky baby potato is ready, Garnish with chopped mint Leaves.
    Garlicky baby potatoes

    Garlicky baby potatoes

    Ingredient

    Ingredient

    Ingredient

    Ingredient

    Drop baby potatoes

    Drop baby potatoes

    add coriander powder, turmeric powder and salt

    add coriander powder, turmeric powder and salt

    Fry

    Fry

    add chopped garlic

    add chopped garlic

    chopped garlic, chili flakes

    chopped garlic, chili flakes

    chopped mint leaves and dry mango powder.

    chopped mint leaves and dry mango powder.

    Fry till done

    Fry till done

    Garlicky baby potatoes

    Garlicky baby potatoes

    Garlicky baby potatoes

    Garlicky baby potatoes

  • Potatoes are a staple food across the globe and favorite of all because it is readily available and easily digestible. There are a few most preferred variety of this veggie and the party show stopper is the baby potato variety.
    This variety can be specially used as a tea time snack or as a quick bite lunch or Tiffin recipe when you are on a run.
    It’s extremely appetizing. The twist to make it delectable is to sparingly put finely chopped garlic and serve it fresh and hot.
    Use this recipe and share your stories on indiancookingmanual.com
  • Looking forward to hear your recipe stories.

03
Feb 16

Mixed vegetable raita

  • Raita is very quick and easy recipe, According to NDTV raita gives an unexpected twist to our meals.
  • This raita have rich and luscious, with variety of vegetables and plenty of nutrition; provides quick dose of calcium and protein.
  • This is the complete breakfast in the morning for office going people.
  • It is very low calorie food; this helps you to feel full (stomach) for longer time.

Ingredients:

  • Cucumber: ½ pieces. (Small)
  • Carrot: 1 no. (Small)
  • Capsicum: ¼ pieces. (Small)
  • Green chili: optional)
  • Chopped coriander leaves: 1 table spoon
  • Curd (Yogurt): 1cup
  • Cumin seed (roasted powder): 1teaspoon
  • Salt: half teaspoon

Preparation:

  1. Discard the ends of cucumber, carrot and capsicum.
  2. You may peel off the cucumber or may use with skin, as you wish.
  3. Chop the cucumber, carrot and capsicum into small pieces .keep aside.
  4. Chop green chili too.
  5. Whisk curd and keep aside.

Method:

  1. Take a mixing bowl, Put the curd, add chopped vegetables and mix them well.
  2. Add salt, cumin seed powder into the bowl.
  3.  Mix well and put into serving bowl.
  4. Now mix vegetables raita is ready.
  5. You can serve this as side dish or healthy and low calorie breakfast.
Mixed vegetable raita

Mixed vegetable raita

Ingredients

Ingredients

Ingredients

Ingredients

Whisk curd

Whisk curd

add chopped vegetables

add chopped vegetables

 Mix well

Mix well

Add salt, cumin seed powder

Add salt, cumin seed powder

Mixed vegetable raita

Mixed vegetable raita

  1. Cucumber improves the memory and protects the nerve cells from age related decline.
  2. Capsicum has rich nutritional value and is also associated with numerous health benefits.
  3. Carrots give the skin vitamin ‘A’ and antioxidant benefits.

02
Feb 16

Fresh green Rajma (Red beans) with noodles

My entire family loves this recipe-they eat this with some quickly whipped yoghurt (butter milk), it completes the meal and gives enough nutrition to be able to take on the chores of the rest of the day.

Ingredients:

  • Fresh green Rajma (red beans): 250gm
  • Noodles: 50 gm.
  • Onion: 1 no. (Medium)
  • Tomato: 2 no. (Large)
  • Cumin seed: half teaspoon
  • Ginger: 2 “piece
  • Coriander leaves: 20 gm
  • Green chili: 1 no.
  • Tamarind: 1 teaspoon (paste)
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Salt:  One and half teaspoon (as per taste)
  • Water: 500ml
  • Oil: 4 tablespoon

Preparation:

  1. Chop onion, tomatoes, green chili, and ginger into small pieces.
  2. Soak tamarind into hot water for 5-10 minutes, mash and make paste, keep aside.

Method:

  1. Boil fresh green Rajma with salt, turmeric powder and water in a pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for10-12 minutes.
  3. Allow cooker to cool and open.
  4. Take a fry pan. Heat oil and Put cumin seeds in it and fry for few seconds till it sputter.
  5. Add chopped onion, fry till golden brown.
  6. Add chopped tomatoes and fry it about 5-7 minutes.
  7. Add chopped chili and ginger, chili powder, turmeric powder and coriander powder and stir it.
  8. Add boiled Rajma in it, add tamarind water to your requirement (as you like, the thick gravy or watery), boil for couple of minutes, and add noodles, lower the flame (about 5-10 minutes).
  9. Finally add Garam masala powder , coriandar leaves and serve it.
  10. Now fresh green Rajma is ready to serve with rice.
    Fresh green Rajma (Red beans) with noodles

    Fresh green Rajma (Red beans) with noodles

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Add chopped onion

    Add chopped onion

    Add chopped tomatoes

    Add chopped tomatoes

    fry it

    fry it

    fry it

    fry it

    Add chopped chili and ginger

    Add chopped chili and ginger

    Add boiled Rajma

    Add boiled Rajma

    Add boiled Rajma

    Add boiled Rajma

    add tamarind water

    add tamarind water

    add noodles

    add noodles

    Fresh green Rajma (Red beans) with noodles

    Fresh green Rajma (Red beans) with noodles

    Fresh green Rajma (Red beans) with noodles

    Fresh green Rajma (Red beans) with noodles

    Fresh green Rajma (Red beans) with noodles

    Fresh green Rajma (Red beans) with noodles

    Fresh green Rajma (Red beans) with noodles

    Fresh green Rajma (Red beans) with noodles

  1. Rajma is a good source of protein, antioxidants and folic acid.
  2. Lycopene from the tomatoes and tamarind provides vitamin C.

01
Feb 16

Mishti doi/ sweet yoghurt (with saffron and green cardamom flavor)

Mishti Doi/Sweetened Curd is a world renowned Bengali dessert which is full of health benefits of pure home-made curd and taste to treat your tongue in largesse.

This recipe will make it super easy for you to cook Mishti Doi at home which is often considered to be tough and cumbersome in preparation. This one is inspired by two of my dear Bong friends who shared their up-close and sweet recipe some years back.

I’ve used saffron and green cardamom to give it the richness of flavor and have set it in the rustic style in an earthen tumbler. Instead of the special palm Jaggery/Nolan Gur (popular seasonal variety of Jaggery in West Bengal) I’ve used some white/brown sugar but the taste is absolutely close and rich.

Try this and send your pictures of the home-made Mishti Doi. I would love to see your pictures come out even better.

Happy cooking!

Ingredients:

  • Milk (full cream):1 liter
  • Sugar/Jaggery (khazoor gud): 5-6 tablespoon (as per taste)
  • Curd/yoghurt: 1 tablespoon
  • Green cardamom: 3-4 no.
  • Saffron: 1 pinch
  • Almond: 6-8 no. (Optional)
  • Earthen pot: shape as you wish

Preparation:

  1. Peel cardamom and pound it to make fine powder, keep aside.
  2. Take a wide mouth heavy bottom pan or earthen pot (a better option)
  3. Pour the milk into the pan and allow it to boil on high flame, keep stirring the milk at regular interval.
  4. After 10-12 minutes, when it becomes thick, add 4 tablespoon of sugar and allow it to thicken more, keep on stirring, till it becomes half in volume, keep aside and let it cool.

Method:

  1. Take another earthen pot, put sugar into the pot, and stir it on lower flame till it melts and began to caramelized, now pour the thickened milk and stir well.
  2. Add cardamom powder and saffron, stir it, and keep aside till it becomes Luke warm.
  3. Note: Make sure that milk is not very hot, sprinkle almond slice over it.
  4. Add curd/ yoghurt into the thickened milk, stir well.
  5. Cover it, after 6-8 hours, the milk will get fermented, sweet curd/mishti doi is ready.
  6. Keep it into refrigerator at least for 2 hours; serve this as a dessert!
  7. Always use earthenware, as extra water of the curd evaporates through its porous wall.
Mishti doi/ sweet yoghurt (with saffron and green cardamom flavor)

Mishti doi/ sweet yoghurt (with saffron and green cardamom flavor)

Ingredients

Ingredients

Pour the milk

Pour the milk

Take another earthen pot, put sugar

Take another earthen pot, put sugar

caramelized

caramelized

caramelized

caramelized

caramelized

caramelized

caramelized

caramelized

pour the thickened milk

pour the thickened milk

pour the thickened milk

pour the thickened milk

pour the thickened milk

pour the thickened milk

Add cardamom powder

Add cardamom powder

Add cardamom powder and saffron

Add cardamom powder and saffron

sprinkle almond slice

sprinkle almond slice

sprinkle almond slice

sprinkle almond slice

sprinkle almond slice

sprinkle almond slice

Add curd

Add curd

Add curd

Add curd

Mishti doi/ sweet yoghurt (with saffron and green cardamom flavor)

Mishti doi/ sweet yoghurt (with saffron and green cardamom flavor)

  • In India, saffron is traditionally believed to impart a glow to the skin, as it has exfoliating and antioxidant properties.
  • Yoghurt provides protein, calcium and boosts your skin immunity; this dish is widely popular dessert in west Bengal, Orissa and Bangladesh.