OATS PORRIDGE

This is a very healthy breakfast . It tastes good with your favourite pickle.
Ingredients
1 cup instant cooking oats
8-10 pods of garlic finely chopped
1 small carrot finely chopped
1 large tomato chopped
1-2 green chillies chopped
1/4 tsp fennel seeds
salt as per taste
Method
Take a pressure cooker. Add 1 tbsp oil and add 2 cups of water .
Add oats, garlic, carrot, tomato, green chilli, fennel seeds and salt .
Pressure cook  until 2 whistles.
After pressure drops remove the whistle , stir well and boil on low flame till cooked .
Keep on stirring otherwise the oats will stick to the bottom of cooker and you will get burnt taste.
Transfer it into a bowl or a plate and enjoy this porridge with pickle of your choice.

QUINOA SALAD

Ingredients

1/2 cup quinoa cooked
1 tbsp lemon juice
1 garlic finely chopped
2 tbsp olive oil
salt as per taste
pepper as per taste
cucumber finely chopped
1-2 tomatoes finely chopped
mint leaves
2-3 spring onions finely chopped

Method
Take a bowl , add lemon juice , garlic and olive oil. Whisk well and put salt and pepper.
Take a big bowl, add cooked quinoa ,cucumber, tomato, mint and spring onions.
Pour the above dressing and mix it well.
Salad is ready .

PIZZA DOUGH

Ingredients
1 cup lukewarm water
1 tsp honey
2 1/2 tsp yeast
3 cup flour
salt 1 tsp
2 tbsp extra virgin olive oil (EVOO)

Method
Mix water and honey in a small bowl. Add yeast and stir well.
Keep it aside for 5 mins.
Take a big bowl, add flour, salt and  EVOO. Mix well.
The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides.
Now take a big bowl and pour some olive oil in it. Place the dough in it and coat with the oil in it. Cover with plastic wrap and keep it aside for about half an hour.
After half an hour the dough will rise and be double in quantity.
Now take the required amount of pizza dough and make your favourite pizza.

SAMBHAR SADAM

Ingredients
1 cup rice
1/3 cup tuvar dhal
marble size tamarind
veg like carrot, potatoes, drumstick, beans
1/2 cup small onion
2 green chillies
1 tomato
1 tsp turmeric
1/4 tsp asafoetida
5 curry leaves
1 -2 tsp raos sambhar powder

To roast and grind to coarse powder
4 dry chillies
1 tbsp chana dal
11/2 tsp coriander seeds
1/4 tsp fenugreek seed
2 tbsp coconut grated

To temper:
1 tbsp oil
1 tsp mustard seeds
pinch asafoetida

Method

Cook rice and dal seperately .

Extract tamarind juice and keep aside. 

Heat kadai and roast to golden brown,the ingredients under ‘To roast and grind table’ with a tsp of oil . Roast coconut separately. 

Cool down and grind to coarse powder and keep it  aside. 

Heat a  kadai and add oil. When it is hot add mustard seeds and asafoetida .
Add curry leaves followed by onion,slit green chillies and fry till the onions start to turn golden. 
Add the turmeric,sambar powder,asafoetida and the chopped veggies. 
Add the tamarind extract, bring it to boil
When the vegetables get cooked, the ground sambar powder and bring to boil. 
Add this to the cooked rice.
Add the mashed dal and mix well with out mashing the veggies. Add hot water if its too thick.
Let the sambar rice be in a loose consistency. After cooled down, it tends to get thick,so let the consistency be according to that.

MAKANI SABZI

The oringinal version of this recipe has fresh cream and butter, and is loaded with calories. this is a low fat variation.

Ingredients
2 cup low fat milk
1/4 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric
1/4 tsp cumin seeds
1/2 onion finely chopped
1/2 cup green pepper cut into 1/2 inch piece
2 cup vegetables like potato, peas, carrot, flower
salt as per taste
1 tsp olive oil
11/2 tsp cornflour
2 tbsp ketchup
1 tsp coriander leaves chopped

Method
Pour milk into a bowl. Add cumin powder, coriander powder, chilli poeder, turmeric. Mix well and set aside.
Heat a nonstick pan, add oil and place over medium heat.
When oil is hot, add cumin seeds. Fry  and add onions , fry for 2 mins. Add 1 tbsp water over, cook until onion is cooked.
Add vegetables and green pepper . Stir fry for 3 mins.
Add milk mixture and salt, and bring it to a boil. Reduce the heat to low and simmer until vegetables are cooked.
while vegetables are cooking , dissolve cornflour in 1 tbsp water .
Add this mixture to wok, and stir  well until consistency of sauce is like cream.
Remove from heat, cool a few mintues, and stir in ketchup.
Mix well and add coriander leaves.
While

CREAMY SAFFRON SAUCE FOR PASTA

I have combined pasta with Indian spices in this tasty dish.
Ingredients
2 cups milk
pinch saffron
2 bay leaves
1/2 cup shallots finely chopped
1/2 green pepper chopped
1/2 cup red pepper chopped
1 tsp crushed garlic
1 tsp curry powder
1 tsp cornflour
1 cup spring onions chopped
1/ 2 cup pasta cooked
1 tsp oil

Method
Boil milk in a vessel , add saffron and bay leaves . When milk turns yellow, remove from heat and set aside.
Heat a pan, add oil . Add shallots and stir fry . Add peppers , crushed garlic, curry powder and saffron milk. Bring to just under boiling point.
Dissolve cornflour  in little warm water and add to pot.
Reduce heat to low and simmer for 10 mins.
After it becomes cool, blend in blender to smooth consistency .
Add spring onions and serve over pasta.

ZUCCHINI AND CARROT SALAD

Ingredients

2 cup thinly sliced zucchini
2 cups thinly sliced carrot
1/4 cup onion sliced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1/4 tsp sugar
2 tbsp mint leaves
1/4 cup chopped parsley leaves
1/4 tsp salt
1/4 tsp pepper

Method
Combine olive oil, lemon juice, dijon, and sugar in a bowl, stir well with a whisk.
Add carrot, zucchini, onions. (use a mandoline )
Add mint , parsley, salt and pepper.
Toss well.