Ingredients

Wheat flour - 2 cups

For filling
Potatoes (boiled, grated and mashed) - 3-4
Red chilli powder - 2 tsp.
Garam masala - 1 tsp.
Dhania (jeera) powder - 2 tsp
Amchur powder - tsp.
Fresh finely chopped coriander
Bread crumbs

Method
1. Knead wheat flour like chapatti dough.
2. Mix all the ingredients under 'filling'.
3. Put the filling in a rolled out paratha, close the ends and roll again.
4. Roast it on tawa with little ghee/butter.
5. Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and
papad.
Click to see Stuffed Paratha and other paratha varieties in detail
Tips
- The potatoes can be replaced with other vegetables like cauliflower, radish,
paneer, methi, pudhina etc.

Masala Dosa
Print
- recipe by Elizabeth submitted on 02-02-2008

Masala Dosa is originally from Udipi and is geneally made by stuffing dosa
with potato masala. The thin paper dosa forms a wrap around the masala which is
then had with chutney and sambhar.
There are many variations of masala dosa in different places like Mushroom
dosa, Cauliflower dosa, Peas masala dosa, Paneer masala dosa, Chicken
masala dosa, Onion masala dosa (with fried onions), Soya masala dosa, Mysore
masala dosa (red chutney is applied in the inner surface of the dosa) etc. Whatever
be the case, a thick masala is prepared with the respective ingredient and is stuffed
inside the dosa.
Ingredients
For the dosa
Dosa batter - as needed
Oil - as needed
For the masala
Potatoes - 3
Onion - 1
Green chilies - 3 or 4
Curry Leaves - 1 strand
cilantro - handful
Mustard seeds - 1/4 tsp
Chana dal - 1/2 tsp
Turmeric powder - 1/4 spoon
Green Peas - 1/4 cup (optional)
Close the other side

Method
Making the potato masala
1. Boil the potatoes and mash them coarsly.
2. In a kadai heat little oil, temper the mustard seeds and chana Dal.
3. Add curry leaves, slitted green chillies and sliced onion. Saute it until the onion is
transparent.Add turmeric to it.Add 1/2 a cup of water and salt to taste,let it boil.
4.Add the mashed potatoes and green peas to the mixture. Let it cook together for 2
mintutes, Spinkle soome chopped cilatro on top.
Making the masala dosa
1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the
back of the spoon using concentric circular motion.
2. Add few drops of oil/ghee/butter on top.
3. Once the first side is cooked, you can flip the dosa or let it cook as it is.
4. Once the dosa is completely cooked add the masala in the center as shown.
5. Cover the masala with the dosa as shown in the picture.
6. Serve with hot sambhar and chutney varieties.
7. Serve it with coconut chutney and udipi sambhar.

Idli
Print

- recipe by Rani submitted on 11-06-2007

(Spongy Idlis, South indian idli)

These soft, spongy and savory rice cakes are made by making a batter of rice and
black lentils, fermenting the batter and steaming it in special idli moulds. This is a
very common breakfast in South India. It is also served in weddings or other special
occasions with sambhar, chutney or idli milagai podi. It also goes very well with non
veg gravies like chicken curry, egg curry etc and veg kurmas. Due to its soft texture
it is given to kids as early as 6 months. It is also commonly given to ailing patients
and old people as it gets easily digested.

Ingredients

Idli rice - 1 3/4 cup

Black gram - 1/2 cup

Fennugreek seeds - 1 tsp

Salt - 1 tbsp

Method
1. Soak rice and black gram separately in water for atleast 1 hour. Soaking
overnight can be done too. Add fenugreek seeds to black gram.
2. Drain the water and grind the black gram to a silky soft texture.
3. Next grind the rice coarsely. Mix it with black gram batter along with salt.
4. Now leave the batter to rest and ferment for at least 6 hours till the batter rises
to almost double the size.
5. Grease the idli plates with few drops of oil and fill with idli batter.

6. Steam them for about 10 minutes till they rise and become firm. (If you do not
have idli stand, grease stainless steel tumblers, fill it with batter and steam it
as shown in the picture.)
7. Switch off the stove and let it rest for a minute or 2. After that use a wet spoon
to remove the idlis from the idli plate.

Serving Suggestion

Idlis with piping hot sambhar, coconut chutney and vada is an excellent
combination.
Idlis are also served with different types of chutneys, chicken curry, vada
curry,tomato curry or some other curries.
Idli is one versatile dish that goes well with any curry. My favorite is with carrot
chutney.

Tofu Pasta
Print

- submitted by Dahlia on 10-04-2011

(Veggie Pasta, Vegetarian Rotini Pasta, Tofu Broccoli Pasta)

Ingredients

Pasta - 1/2 lb (You may use any pasta of your choice. I've used whole wheat
rotini)
Extra Firm Tofu - 7 oz (cut into small cubes)
Chopped Garlic - 1/2 tsp

Onion Powder - 1 tsp (or slice a small piece of onion and use that instead)

Bell Pepper - 1/2 (sliced)

Broccoli Florets - 1/4 cup

Carrots (chopped) - 1/4 cup
Soy Sauce - 1 tbsp

Chilly Garlic Sauce - 2 tsp (or to taste)

Lemon Juice - 1 tsp

Sesame Oil - 2 tbsp

Sesame Seeds (toasted) - 1 tbsp (optional, for garnish)

Method
1. Cook the pasta in salted boiling water according to the package instructions.
Drain the water and keep it ready.
2. Pat dry the tofu with a paper towel and cut it into small cubes.
3. Heat 1 tbsp oil in a pan/wok and add the tofu cubes. Fry on medium high heat
stirring occasionally till it dries up and all the sides are browned. This takes
about 10-15 minutes depending on the moisture content.
4. Once the tofu becomes crispy and brown, move the tofu to the sides, make a
well in between and proceed.
5. Add an additional1 tbsp of oil and add the chopped garlic and onion powder.
6. After a minute add the rest of the veggies in quick succession - broccoli, bell
peppers, carrots.

7. Increase the heat and stir fry for couple of minutes.

8. Mix in the lemon juice, soy sauce and the chilly garlic sauce. You may also
use store bought pasta sauce instead.
9. Finally toss in the pasta. Make sure the sauce coats the pasta nicely. Check
for salt and other seasonings. If you like the pasta more spicy, add 1/2 tsp of
black pepper powder or red pepper flakes.
10.Switch off and serve. You may top it with toasted sesame seeds to add a
crunch to the dish.

Channa Pasta
Print
- submitted by Dahlia on 03-23-2009

(Chikpea Pasta)

This is a pasta dish that I usually make with leftover channa masala (chole).
This can be made from scratch too by making the channa masala first and then
tossing in the cooked pasta. It is delicious and can be served for dinner, brunch or
evening snack.
Ingrdients
Channa Masala (Chole) - 2 cups
Pasta - 2 cups
Salt - as needed
Chilly Powder - 1/2 tsp
Cilantro - for garnish

Method
1. Cook and drain the pasta as per the package instructions. Any shape of pasta

could be used. Different pastas have different cooking times.

2. Heat the channa masala gravy with little extra salt and chilly powder. This is to
flavour the pasta. If you do not have leftover channa masala, you can make it from
scratch.
3. Toss the cooked pasta with the gravy and mix it nicely.
4. Finally toss in the finely chopped cilantro and serve hot.
Tips
- The other pasta dishes that can be made with leftover gravies are :Bainghan (Eggplant/ Brinjal) Pasta - made with leftover bainghan ka
bartha or ennai kathrikai.
Chicken Pasta - with left over pepper chicken or other chicken masalas.
Mushroom Pasta - with leftover mushroom masala.
These are just some of the ideas but the possibilities are endless.

Coconut Burfi
Print

- recipe by Rani submitted on 08-20-2008

(Naralachi Vadi, Thenga Burfi, Nariyal Burfi)

Ingredients

Fine Grated Coconut /Coconut Powder -2 Cups

Condensed Milk -1 Can(300 ml)

Cardamom - 5 no's (crushed)

Edible food colour (any colour) - 2 drops(Optional)

Coconut Burfi

Method
1. Heat a non stick pan in medium flame and add the grated coconut.
2. Saute until the coconut flavor comes and check it doesn't turn brown(it takes 5
to 10 minutes).
3. Now add the condensed milk and cardamom.
4. Saute for 5 minutes continuously until everything rolls out to a ball.
5. Add color(optional) and mix it.Usually burfi is in white color.
6. Switch off the stove.
7. Take a plate or any non stick vessel and grease with butter.
8. Pour the Burfi mixture and pat it tightly with hands.
9. Keep it refrigerated for 1/2 hour for firmness.
10.Now cut the Burfi with buttered knife with vertical lines.

11. Turn the plate to 45 degrees and again cut into vertical lines to form diamond
shape.

Cut into diamond shapes

Serving Suggestion

Store and serve the burfi as dessert or as an evening snack.

Khandvi
Print
- submitted by Dahlia on 07-01-2009

(Surali Vadi, Suralichi Wadi, Spicy Gram Flour Rollups)

Ingredients
Gram Flour (Besan) - 1 cup
Yogurt - 1 cup
Water - 1 cup
Turmeric Powder - 1/8 tsp
Asafoetida - pinch
Ginger paste - blueberry size
Green Chilly paste - 1/4 tsp (optional)
Grated Coconut - 1 tblsp
Mustard Seeds - 1 tsp
Sesame Seeds - 1 tsp
Dry Red Chilly - 1
Oil - 2 tblsp
Curry Leaves - 1 spring
Salt - to taste
Cilantro - for garnishing (finely chopped)

Method
1. Mix together the gram flour, ginger paste, green chilly paste, turmeric powder,
asafoetida and required salt.
2. Add the yogurt and water gradually while stirring continuously to make a smooth
paste.
3. Transfer this to a pan and cook the mixture for about 10 minutes stirring
continuously.

Note : - There will be lot of splattering during the cooking process.

- You can also cook the mixture in the microwave for 5 minutes stirring after
every minute.
4. After the besan mixture is completely cooked and it becomes like a smooth paste,
switch off the flame.
5. Using a spatula take some of the mixture and spread it onto a smooth ungreased
surface immediately. (It can be the back of a stainless steel plate, baking tray, cookie
sheet or just an aluminium foil.)
7. Let it cool for about 5 minutes.
8. In the meantime heat a pan and make a seasoning of mustard seeds,sesame
seeds, curry leaves and dry red chilly.
9. Sprinkle half of the seasoning over the mixture.
10. Cut into thin strips and roll up each strip into firm roll.
11. Arrange the rolls in a serving dish, garnish with the remaining seasoning, finely
chopped cilantro and grated coconut.

Jalebi
Print
- recipe by Inara submitted on 06-01-2009

(Jilebi)

Ingredients (Makes approx 25 jalebis)

For Batter
All Purpose Flour - 1/2 cup
Gram Flour (Besan) - 1 tsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Cardomom Powder - 1/4 tsp
Warm Water - 1/3 cup (or as required)
Oil - to make dough

For Syrup
Sugar - 1 cup
Water - 1/2 cup
Cardomom Powder - 1/4 tsp
Saffron - 1/4 tsp
Lemon Juice (optional) - 1/2 tsp (I add it since I like them to be with a little sour
taste)

Method
To make the batter
1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.
2. Mix all the remaining ingredients to the yeast mixture and knead well with hand
enough to make a ball and ensuring no lumps are left behind.
3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2
hours.
To make the syrup
1. Boil everything together on medium heat.
2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the
bottom.
To make jalebis
1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping

bag with a nozzle)

2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi.
3. Fry the Jalebis until golden-brown on both sides.
4. Transfer immediately into the warm syrup and let them soak for around a minute
to a minute and half.
Tips
- I prefer Jalebis thin and crispy, they can alternatively be made thick. Jalebis
should preferably be served hot.
- If you like your jalebis to be orange in color, you can add orange yellow color to
the batter.

Besan Ladoo
Print

(Sweet Chikpea flour balls, Gramflour Laddu)

- recipe by Monika Garg submitted on 04-30-2012

Besan Ladoos are not only a favourite sweet for most of the Indians but also
make an important part of festival feasts. Staying away from a good ladoo shop
should not be an reason to devoid yourself of this aromatic delicacy !
Here goes the simple recipe with easily available ingredients. The ingredients
below are good for around 15 ping pong ball sized ladoos :)
Ingredients
1. Besan (Gram Flour) - 5 small bowls
2. Sugar (preferably fine Brown ) - 6-7 small bowls
3. Ghee - 2 - 2.5 Bowls
Optional Ingredients

1. Nuts - Finely Chopped

2. Cardamom Poweder - 2-3 tps

Method
1. Take a shallow frying pan and add ghee while on low-medium flame.
2. Once the ghee begins to melt, start adding besan.
3. Keep mixing until whole besan seems to be coated with layer of ghee. You will
feel the aroma and mild browning of the besan .
4. Remove from the flame. Any further heating would get a burnt flour taste in your
ladoos. So keep a close watch on the changing colour and aroma.
5. Add the Sugar to the roasted besan (off the flame) and mix well. Taste a pinch of
the mixture to check if sweetness is as per your taste. Add more sugar if required.
6. Once sugar is mixed properly spread the same on a tray covered with foil and let
it cool just enough that you can touch it to make the ping pong balls with your hands.
7. Finally the ping pong balls so prepared should be kept on the aluminium foil with
proper spacing so that ladoos do not stick to each other or to the tray and their
shape is retained as they dry.
Ladoos prepared with desi ghee(as above) can be stored for as long as long 1
month in refrigerator .
Variation
1. You can add finely chopped nuts along with sugar in step 5.

2. Once ladoos are prepared, you may sprinkle cardamom powder / shred nuts on
the top of the ladoos.

Gulab Jamun
Print
- submitted by Dahlia on 17th March 2014

Gulab Jamun is a very popular dessert from India. It is also found in Pakistan,
Sri Lanka and Bangladesh. It is very commonly made during festivals, marriages
and other celebrations. Gulab (rose) jamun gets its name from the rose colored
jamuns (dumplings) that are soaked in sugar syrup. These sweet dumplings made
with milk solids are very light and melts in your mouth right away. It is very simple
to make and tastes delicious.
These days gulab jamuns are widely available in cans and in all shops. You
can also make gulab jamuns with the instant gulab jamun mix readily available. But
why not make it at home when it is so simple to make and requires very few
ingredients?. Here I have shared the recipe and tricks to make the perfect Gulab
Jamun in your own kitchen.

Ingredients
For the Jamun balls
Milk Powder - 1/2 cup
Maida (All purpose flour) - 2 tsp
Rava (Semolina) - 1 tsp
Baking Soda - 1/4 tsp
Milk - 2 tbsp
Lemon Juice - 1/2 tsp
Ghee or Butter - 1 tbsp
For the Sugar Syrup
Sugar - 1.5 cup
Water - 1.5 cup
Rose Essence (or rose water) - 1 tsp
Cardamom Powder - 1/4 tsp
Lemon Juice - 1 tsp

Method
For making Sugar Syrup
1. Take the sugar and water in a sauce pan. Boil it.
2. Reduce the flame and let it simmer for about 5 minutes.
3. Add the lemon juice, rose essence and cardamom powder to the syrup.
4. Switch off.
For making Jamun Balls
1. In a mixing bowl, take the milk powder, maida, baking soda and rava. Combine it.
2. Add the lemon juice and butter/ghee and mix it well till you get a crumbly flour.
3. Add the milk and mix it. The dough may appear to be very sticky.
4. Let it rest for about 5 minutes. By now most of the moisture is absorbed by the

dough.
Tips : If you feel the dough feels dry, add a few drops of milk. The dough should be
soft and moist. Only then you will get smooth balls without any cracks.
5. Divide it into equal portions. Make smooth balls with your palms. Make all the
balls and keep it covered under a damp kitchen towel to prevent them from getting
dried up.
6. Heat oil in a frying pan and fry on medium low heat till it becomes golden brown. It
is important that you fry on low heat so that the balls are cooked through.
7. Put the fried jamun balls in the warm sugar syrup. Let it soak for 45 minutes to an
hour. Yummy gulob jamun is ready.

Bread Pakoda
Print
- recipe by Raji Ramakrishnan submitted on 09-24-2012

A quick snack for your unexpected visitors along with a cup of coffee/tea provided
you have the items in stock at home.
Ingredients:
Besan (Gram Flour) - 2 cups
Chilli powder - 2 tsp (as per your choice/requirement)
Ajwain - tsp
Hing powder a pinch
Turmeric powder - a pinch
Rice flour - 2 tsp
Bread slices - 5-6
Salt
A pinch of baking soda (optional)
Oil for deep frying

Method:
1. In a bowl, mix the besan, chilli powder, ajwain, hing powder, rice flour, salt.
2. Add water and make a smooth batter for the bhaji (pakoda).
3. Heat two tsp oil and mix with the batter for a crispy pakoda. If you add the hot oil
in the mix, there is no need to add soda.
4. Cut the bread slices into four pieces.
5. Dip each piece in the batter and deep fry.
6. Remove the excess oil by placing them in paper napkin. Serve hot with
sauce/chutney.

Mushroom Cutlet
Print
- submitted by Dahlia on 10-26-2007

(Mushroom Patties, Mushroom Burger, Mushroom Hot dogs, Mushroom

Koftas)

Ingredients
Mushroom 1 lb (finely chopped)
Potato 1 big (cubed)
Mixed Vegetables - 1 cup (finely chopped) - You can use vegetables like carrots,
beans, peas, corn, spinach etc.. have used only spinach and mushrooms to make
the cutlets.
Onion - 1/4 (finely chopped)
Garlic - 2 clove (minced)
Green chilli - 1(finely chopped)
Red chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Egg Whites - 2
Bread crumbs 1 cup (for coating)
Coriander leaves - handful (finely chopped)
Salt - to taste
Oil cup (for frying)

Method
1. Cook the cubed potatoes and other vegetables until all the veggies are tender but
firm. Drain excess water and keep aside.
2. Heat a tsp of oil in a small pan and saut the onions, green chilli and garlic until
slightly browned.
3. Switch off and add this to the veggies along with chopped mushrooms turmeric
powder, red chilli powder, garam masala and salt.
4. Let this cool completely and then mash slightly along with egg whites to make a
thick mixture.
5. Take a small portion and roll them between your palms to make a ball, then press
to flatten and shape as cutlet.
6. Meanwhile spread a layer of bread crumbs on a plate for coating. Heat the oil in a
pan for frying.
7. Now take each cutlet, place it on the bread crumbs to coat all sides. Drop that in
the hot oil and fry until its golden on both sides. You can also pan fry the cutlets in a
tawa.
Tips
- If the cutlet mixture becomes soggy, mix little maida or bread crumbs with the cutlet
mixture to solve the problem.
- Mushroom can be omitted to get vegetable cutlets.

Mushroom Spinach Cutlet Mixture

Serving Suggestions
- Serve the cutlets with ketchup, chilli sauce or any chutney.
- Make big cutlets and place in between buns along with lettuce, sauce etc.. to
makeMushroom Burger.
- Make the cutlets in the shape of a sausage and make 'Mushroom Hot dogs'.

Tomato Pickle
Print
- submitted by Dahlia on 09-18-2009

(Takkali Urugai, Tamatar ka Achar, Tomato Pachadi)

Ingredients
Tomatoes - 8-10
Tamarind Pulp - 1 tsp
Red Chilli Powder - 2 tblsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Mustard Powder - 1/2 tsp
Salt - 2 tblsp
Oil - 2 tblsp
For Seasoning
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 sprigs
Asafoetida - 1/4 tsp

Method
1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very
important
for the tomatoes to be dry.
2. Heat oil in a big vessel and add the chopped tomatoes, tamarind pulp and salt to
it. Cover the vessel and let it cook for half an hour till the tomatoes get completely
mashed up.
3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as
there will be lot of splattering.
4. Add the turmeric powder, chilli powder, fenugreek powder and mustard powder to
this.
5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular
intervals.
6. In the meantime, heat the oil for seasoning in another small pan and add the
mustard seeds, curry leaves and asafoetida.
7. Add this to the pickle and mix everything. Cook for another few minutes till the oil
separates from the pickle.
8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or
store it
outside.

Serving Suggestions
1. Use this as a side dish for
rice, idli, dosa, upma, pongal, Kuzhipaniyaram, dhokla etc.
2. Use it as a spread for bread or chappattis.
3. Mix 1 tsp of pickle with 1/4 cup of yogurt to make a dip for chips and bread sticks.
Tips
- This is a wonderful side dish to take for picnics or during long travels.
- If you do not have fenugreek powder and mustard powder on hand, you can skip
it. This would be simple tomato chutney (thakkali thokku).
- The pickle gets tastier 2-3 days after making it.

Garlic Pickle
Print
- submitted by Dahlia on 30th March 2014

(Poondu Urugai, Veluthulli Achaar, Lehsun ka Achar)

In India, pickles are an integral part of everyday meal. It adds so much flavour
instantly to any meal. In olden days, pickle making was an art. People spent days
making the perfect spice blend, adding the necessary preservatives and storing it
appropriately so that it stays good for many many months with no refrigeration. In
the 21st century, there is no house without a refrigerator. As a result making pickle
and preserving it has become very simple. You can make instant pickles with almost
any vegetable. Here is the recipe for instant garlic pickle. The time consuming
process is peeling the garlic. Just buy a pack of peeled garlic and you are in
business. You can use this garlic pickle with roti, rice, to flavour gravies or to make
sandwiches. So here is the recipe...

Ingredients
Garlic - 1/4 kg (1/2 lb Peeled)
Salt - 2 tsp
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/2 tsp
Coriander Seeds - 2 tblsp
Fenugreek powder - 1/2 tsp
Mustard powder - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Dry red chillies - 2-3
Gingerly oil - 2 tblsp
Vinegar - 2 tblsp
Preparation

1. Peel the garlic and keep it ready.

2. Dry roast the fenugreek seeds, coriander seeds and mustard seeds, cool and
powder it. This helps to preserve the pickle as well as gives a nice flavor. You can
skip the 2 ingredients if you do not intent to keep the pickle for a long time. These
days with refrigerators, pickles stay good even with less oil and preservatives.
Method
1. Mix the salt, turmeric powder, chilli powder, the above ground powder in a small
bowl.
2. Heat the oil in a pan and pop the mustard seeds. Add the dry red chilies,
asafoetida and curry leaves.
3. Add the peeled garlic and saute in low flame for few minutes till it gets a little soft.
4. Add the mixed spice powder and cook on low flame till oil oozes out. Switch off.
5. Once it cools down, add the vinegar.
Store the delicious garlic pickle in a clean, air tight container. It stays good in the
refrigerator for upto 2 months.
Serving Suggestion
- This pickle can be used as a side dish with chappatti, variety rice or white rice
andsome curry.
- This can be used as a spread to make sandwiches and wraps.
- The garlic pickle makes a perfect dip for crackers or baked chips.
- Mix up some pickle with some yogurt and serve as an instant side dish for
parathas.

Sweet Lime Pickle

Print
- recipe by Raji Ramakrishnan submitted on 03-11-2012

(Musambi Achaar, Sathukudi Urugai)

I purchased sweet lime which was very sour in taste. so i decided to make use
of it by making this lovely pickle.
Ingredients
Sweet lime - 1
Sugar - 1 tsp
chilli powder - 1 tsp or as per requirement
salt
Mustard seed dhalia - 1 tsp ( You get the dal of mustard seed in other words split
mustard seed)
vinegar - 1 tsp
For tempering
Oil - 3 tbsp
Mustard seed - 1 tsp
curry leaves - few
Asafoeitida - pinch

Method
1. Finely chop the sweet lime and remove the seeds.
2. Put in a jar, add salt, sugar, chilli powder, vinegar and keep for a day.
3. Next day temper the ingredients in it. Make sure that the oil should be above the
level of the contents.
4. Occasionally stir the same. After 15 days, the skin of the lime will be very soft. It
is ready to eat.

Oats Soup
Print
- submitted by Dahlia on 11-05-2007

(Oats Congee, Oats Porridge)

Oats soup is one of the most easiest way of getting oats into your daily diet. It
is simple to make with very few ingredients and can be served as a healthy meal
with a slice of bread or as a satisfying appetizer. This soup is suited for people of all
ages and for ailing patients.
Ingredients
Oats - 1 cup
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup
Oil - 2 tsp
Cilantro - for garnish

Method
1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to
sweat.
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping
hot with a slice of bread.
Variations
- You can add some finely chopped vegetables to the soup like carrots, green
peas, etc.
- You can also add a pinch of garam masala or cumin powder to make the soup
more flavourful.

Capsicum Soup
Print
- submitted by Dahlia on 02-09-2009

(Kodamilagai soup, Bell Pepper Soup, Simla Mirch Soup)

Ingredients
Capsicum - 1 (red or green)
Onion - 1 small or 1/2 medium
Garlic - 2 cloves
Tomato - 1/2
Green Chillies - 2
Cilantro - handful
Chicken/ Veg Stock - 2 cups
Ground Pepper - as needed
Roasted Cumin Powder - 1/2 tsp
Salt - as needed
Olive Oil - 2 tsp
Cream - 1/2 cup (optional)

Method
1. Heat Oil in a pan, saute the garlic and onion for a minute.
2. Add the capsicum (bell pepper), tomato, green chillies and Cilantro and cook till
the capsicum becomes soft. Switch off.
3. Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to
remove the seeds and skin. (Some people like to continue without straining but the
texture will be different. This step is a must to get a smooth and creamy soup.)
4. Add this strained soup back to the pot and add the chicken/ vegetable stock to it.
Switch on the stove.
5. Add required salt, cumin powder and required pepper powder. Bring the soup to a
boil.
6. Add the cream to the soup to thicken it. Alternatively, mix little corn flour with some
water and add to the soup while boiling.
7. Simmer for another 5 -10 minutes and switch off.
8. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc
according to your taste and imagination. Serve hot.

Broccoli Soup
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- Submitted by Dahlia on 20th Jun 2015

(Cream of Broccoli Soup, Creamy Broccoli Soup)

Broccoli soup is another creamy and tasty soup that is definitely worth trying. The
creaminess of the potato and cream together with the flavors of garlic and cilantro
masks the flavor of broccoli. It is so tasty that even those who do not like broccoli

can try it. I love to serve it with some homemade croutons and kids do not even
realize they are eating such healthy vegetables.

Preparation Time: 5 mins

Cooking time: 20 mins
Serves : A family of 2 adults and 2 kids

Ingredients

Broccoli 3 cups (chopped)

Potato 1 (chopped)

Onion (roughly chopped)

Capsicum (Bell Pepper) (chopped)

Garlic 3-4 cloves

Cilantro 1 sprig

Olive Oil 1 tbsp

All Purpose Flour 1 tbsp

Salt to taste

Pepper Powder 1 tsp

Cumin Powder tsp

Fresh Cream 2-3 tbsp

Water/Chicken stock/Vegetable stock 3 cups

Method
1. Heat the olive oil in a pot and add the onions, garlic, capsicum, potato,
cilantro and broccoli.
2. Saute for couple of minutes and add the flour. Fry for another minute.
3. Add 1 cup of water or stock and cook for about 10 minutes.
4. Switch off and cool it a bit. Blend it in a blender or mixie.
5. Return the pureed soup back to the soup pot. Add the remaining stock or
water and heat it.
6. Add salt, pepper powder, cumin powder. Adjust consistency and seasonings
according to your taste.
7. Finally add the cream and switch off. Broccoli soup is ready to be served

Sprouts Salad
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- submitted by Dahlia on 01-26-2008

(Sprouts Chaat, Moong Sprouts Chaat)

Sprouting is a process where the seeds or grains are allowed to germinate.

This naturally increases the nutritious value of the grain. It also increases the
digestability of the same. Sprouts increase the vitamin and mineral content of the
grain and decrease the carbohydrate and calorie content.
Basically any whole legume or grains can be sprouted. Some sprouts have a
change in flavour after sprouting. I've used whole green gram for this salad. But it
can be substituted by sprouted chik pea, black channa or any bean.
Ingredients
Sprouts - 1 cup
Onion - 1/2(Chopped)
Tomato - 1(Chopped)
Green Chilly - 1 (Minced)
Lemon - 1/2
Salt - to taste
Cilantro - handful (chopped)
Mint leaves - 2-3(finely chopped)

Method
1. Mix the onions, tomato,green chilly, sprouts, chopped mint and cilantro.
2. Add few drops of lemon juice to it with little salt.
3. Mix everything nicely and serve as a healthy snack.
Tips
- For a sweeter version, skip the green chilly and add a tblsp of honey instead.

Tricolour Fruit Salad

Print
- recipe by Dahlia submitted on Aug 15th 2013

Ingredients

Papaya

Banana

Kiwi

Method
1.

Wash the fruit and chop it into bite size pieces.

2.

Arrange the fruits in the tri-color to represent our Indian flag.

3.

Sprinkle some chaat masala or drizzle some honey and enjoy.

Tips

You can use any fruits that you have on hand. Here are some other options to make the tri-color.

Orange color - mango, cantaloupe, orange

White color - Lychee, Apple, Pear

Green color :-Honeydew, Green grapes

Cabbage Salad
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- recipe by Dahlia submitted on 10-13-2012

Ingredients
Cabbage - 1/2 small (sliced)
Carrot - 1 (shredded)
Green Bell Pepper (capsicum) - 1/2 (sliced thinly)
Mung Sprouts - 1 cup
Jicama - 1/2 cup (julienned)
Cilantro - 2 tblsp (finely chopped)
Almonds - 10 (chopped)
For Dressing
Orange Juice - 1/2 cup
Ginger juice - 1 tsp
Salt - 1/4 tsp
Sugar/ Honey - 1 tblsp
Black Pepper Powder - 1/8 tsp

Method
1. Mix all the vegetables together. Chop all the vegetables in uniform size.
2. Whisk together all the ingredients for dressing.
3. Mix the dressing with the chopped vegetables. Adjust any seasoning if required.
4. Chill the salad and serve as a healthy meal.
Variations : You can make the salad colourful by adding other vegetables like red
cabbage, beetroot, colourful bell peppers, red radish, cauliflower etc. Sometimes I
also like to add raisins.