RICE CROQUETTES

RICE CROQUETTES
Ingredients
1 cup rice
1 big potato boiled, peeled and mashed
2 tbsp rice flour
½ tsp Amchur (Dry mango powder)
½ tsp Cumin (Jeera) powder
1 tsp Chilly powder
¼ tsp Nutmeg powder
Salt to taste
2-3 tbsp Cheese(grated)
2 tbsp dry fruits (chopped) (optional)
100 gm breadcrumbs
Oil for frying

Method
Soak the rice in water for at least one hour. Cook the rice until it is cooked and soft. The rice should be soft and not soggy (watery).Once it is cooked, Add the mashed potatoes. Add the jeera powder, Amchur powder, red chilly powder, nutmeg powder and salt according to taste. Add the dry fruits and the grated cheese and keep aside to cool. Mix in the rice flour and shape the rice mixture into balls. Roll each ball in breadcrumbs and deep-fry in oil till golden brown.

Tip: Since cheese has salt, be careful while adding salt, else the croquettes will be too salty. After adding cheese to the mix you can taste for salt and add again if you feel the need.

You can also make this with left over cooked rice. But just heat it once and then use the above method.

KABULI KADALAI SUNDAL

KABULI KADALAI SUNDAL
Sundal also known as Chundal in my house can be eaten for lunch as well as an evening tiffin item. Down south people eat the sundal as an evening snack during tea time. Hawkers sell Sundal at the Marina beach for people to eat to pass their time while strolling there or lazing around watching the sea. What dry roasted chana or sengdana(peanuts) is to bombayites, sundal is to the southies. Its made during the Navaratri festival. Distributed as Prasad in temples.

Ingredients
Kabuli Chana (Kabuli kadalai) - 250 grams
Soda bi-carbonate- a pinch
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Green chillies – 3-4
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.
Curry leaves – a sprig
Coriander leaves for garnish

Method
Soak the Kabuli chana in water overnight with a pinch of soda bi-carbonate. Kabuli chana doesn’t cook easily, hence adding in soda bicarbonate while soaking ensures that the chana will not be hard. In the morning rinse out well, add some turmeric powder and a cup of water and pressure cook it for about 3-4 whistles. Don’t throw the water in which the chana has been boiled as it contains a lot of nutrients. Keep the boiled chana aside.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the red chillies, when the udad dal becomes slightly pink, add the green chillies and the curry leaves and fry well, now add in the boiled Kabuli chana and turmeric, asafetida and salt. Mix well. Cover the kadhai with a lid. Don’t add water, The boiled chana already has some water, so let it cook. Once all the water is soaked up Add freshly grated coconut and some coriander leaves and mix well.
Serve hot with Chappati or Rice.
Tips : The soda bi-carbonate is used in this recipe as Kabuli chana doesn’t cook fast, but if you want, you can avoid it.

BEETROOT PORIYAL / BEETROOT CURRY

BEETROOT PORIYAL / BEETROOT CURRY
Beetroot has a muddy taste and therefore many people dislike eating it, but eating beetroot is very beneficial for health, beetroots contain no fat, have very few calories, and is a great source of fiber.
Beetroots contain folate, potassium, and manganese. 

The green leafy tops are especially nutritious as they contain calcium, beta-carotene, and iron. 

Experts believe that the red pigmentation of beetroot contains certain anti-cancer agents and beetroot has been used in the treatment of cancer for some years.

AYURVEDA
According to Ayurveda, beetroots destroy Vata and diseases arising from the formation of Vata (ether and air). They are also useful in Kapha (water and earth) diseases. They increase the muscle and fat content of the body and thereby make it strong. Try making beetroots in this method and I am sure those who claim to dislike it, will start liking it.

A lot has been said of the benefits of eating beetroot and our parents and elders always ask us to add beetroot to our diets. But….this is a big but…..we don’t want to add it to our diet, no matter how much we want to…there are many people who would agree with me. 

Before we get to that, let’s see the nutritional benefits of eating beetroot.

NUTRITIONAL BENEFITS

Beetroot is an excellent source of folate and a good source of manganese.
It contains betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine.
Beetroot is highly nutritious and is packed with a variety of essential minerals and vitamins. 

It is extremely effective in cleansing and purification of the body and keeps the digestive system of the body on track. 

Beet has a stimulating effect, which can ward off the weaknesses and several ailments of the body when consumed regularly. 

It has a very positive impact on the functioning of the kidney and gall bladder as well.
•Beetroot is an excellent source of iron, which serves to regenerate and reactivate the red blood cells and supply fresh oxygen to the body. The copper content in beetroot facilitates the absorption of iron by the body.
•When buying beetroots, choose the ones that are firm and free of wrinkles. The beets can be stored in the refrigerator for three to four days, with the greens attached. Without the greens attached, they can be stored for a couple of weeks.
•Beets that have round bottoms are sweeter than the ones with flat bottoms. They should be consumed fresh to enjoy the flavor better.

Ingredients

Beet Roots -2
Onion – 1
Green Chillies -2-3
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Asafetida (Hing) - a small pinch
Turmeric -1/4 tsp
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.

Method
Peel and wash the beetroots and chop them into very small pieces, the smaller the pieces the more tasty the curry will be. You can alternatively chop finely in a chopper as well.
Don’t wash the beetroot after you chop, as all the nutrients will be lost. Preferably wash the beetroots after peeling and before chopping.
Chop the onions finely. Break the green chilies into 2 pieces.
In a Kadhai (wok), Add oil, when it is hot, add the mustard seeds and when they begin to crackle, add urad dal, wait till it is light pink in color and then add the onions and fry until transparent. Now add the chopped Beetroot, turmeric, asafetida, and salt. Mix well and cover the kadhai with a lid. Don’t add water, let it cook in its own juices. Since the beetroots are chopped finely they will cook very fast. Once the crunchiness is gone and it is soft and all the water has been absorbed, Stir well and Add freshly grated coconut, mix well and serve hot with Chappati or Rice.

GREEN TOMATO AVIYAL

GREEN TOMATO AVIYAL
This Recipe can be prepared with Raw green Tomatoes or with Ripe tomatoes or with Half ripe-half raw tomatoes, as I have done. Either ways it tastes great, The sour taste of the tomato combined with the coconut and spices is a treat to your tastebuds. This is my mom’s favorite dish. It didn’t take hubby dear who belongs to Maharashtra to get hooked on to this dish.

Ingredients
Green tomatoes – 6-8
Grated coconut - 1 cup
Red chillies - 2 (use according to taste)
Cumin seeds -1tbsp
Turmeric powder, salt to taste
Asafoetida – a pinch
Curry leaves – a sprig
Coconut Oil – 1 tsp
Salt as per taste

Method
Pick firm Green tomatoes. Chop the tomatoes into ¼ inch pieces. In a pan, throw in the tomatoes. Add some water, now add the turmeric powder, asafetida and salt and allow the tomatoes to cook. Meanwhile, Grind the freshly grated coconut, red chillies and cumin seeds into a smooth paste. Check your tomatoes, they usually get cooked very quickly. Once the tomatoes are cooked, pour the grounded paste, you can add some more water at this stage, and allow it to cook for 5-7 minutes on a low flame so that the spices enter the tomato. Stir well. In a small pan, take some coconut oil, add the curry leaves and lightly fry it and add to the Tomatoes.
Tastes really great with Kootu and Rice.

DRUMSTICK BREAD DELITE

DRUMSTICK BREAD DELITE
Ingredients
15-16 drumsticks (tender and rounded)
8-10 bread slices
2 onions(finely chopped)
1 tsp cumin powder
2 potatoes (boiled)
2 tbsp ghee
6-7 cashewnuts
coriander leaves(chopped)
1 tomato
½ cup cheese (grated)
1 cup Besan (gram flour)
1 tsp pepper
Oil for frying
Salt to taste

Method
Trim the bread-sides and cut into triangles. Cut off the edges of the drumsticks and cut them into 3” pieces. Boil them in salted water. Open each piece and take out the fleshy part. Keep aside. Peel and mash the potato. Heat ghee and fry onions till they are light brown. Add the mashed potato, cumin powder, cashew nuts, coriander leaves and the drumstick paste and salt to taste. Mix well and remove from fire. Spread this prepared paste evenly on one triangle, sprinkle pepper and some of the grated cheese and press another triangle of bread on to it. Dip these quickly in the besan dough. And deep fry these prepared “sandwiches” in oil on a low flame, one at a time, till golden brown. Serve hot with tomato ketchup.

LIME PICKLE

Lime pickle
Ingredients
Fresh lime (large size, thin skin, ripe) – 6
Red Chilly powder – 4 tbsps (preferably Kutilal or coarsely powdered chilly powder)
Salt – 4 tbsps
Asafoetida – ½ tsp
Sesame Oil – ¼ cup
Mustard seeds – 1tsp

Method
Take 6 large Fresh lime, which have think skin and are totally yellow indicating that they are ripe. Cut them into medium pieces or ¼ pieces. (Preseve the juice while cutting).

Add Salt, Red chilly powder and the Asafoetida and mix well.

On the second day add 1/4 cup of sesame oil and leave it aside.

On the Third day, add mustard seeds to 4 spoons of oil and when it splutters add
fenugreek seeds and asafoetida. Add this to the pickle and mix.

Store in the refrigerator.

FACE

FACE
Face looks very tired and dull
·Drink plenty of water. By drinking water skin will become moisturised, softens and healthy. It is also essential to avoid all confectionery, chocolates, cakes, sweets, and soft drinks, which are high in sucrose. You can replace all refined, fried and processed junk food with whole grains, fresh fruits, and raw vegetables. Evening prime rose oil is good for healthy skin. Include wheat germ in the daily diet.
· Drink carrot and tomato juice every day. Apply honey and turmeric on the face before bath. Include plenty of fruits and vegetables in the diet especially that contain vitamin A and C like mango, papaya, carrot, green leafy vegetable, lemons, sweet lime, oranges, cabbage. Drink plenty of water.
· A raw cucumber rubbed over the face and neck will remove brown spots, blackheads, and wrinkles. Use each night.
·Turmeric Face Mask : The traditional mask is widely used in India especially at the time of marriages. The brides and even in some cases groom use it before marriage to have a glowing skin. Try it some time and you would see why this home remedy is used just before such occasion.
The ingredients for it include, 2 tsp turmeric powder, half-cup gram flour, 2 tsp sandal wood powder, 2 tsp almond oil.
Use above with a little water to make a smooth paste. The paste could be applied on the face as well as whole body. Leave it for 5-10 minutes before washing it off. It works as a natural bleach.

CHINESE CHAAT

CHINESE CHAAT
Ingredients
100 gm Paneer (cottage cheese)
50 gm black-eyed beans (Lobiya)
1 cup boiled noodles
1 medium-sized cucumber
2 pineapple slices
1 large onion
2 tomatoes
A pinch of Ajino moto (optional)
1 tbsp Soya sauce
1 tsp vinegar
1 tbsp ginger-garlic paste
2 tbsp olive oil

For garnishing : 2-3 tbsp cornflakes

Method
Soak the Lobiya overnight. Drain and keep aside. Peel and cut the onion into large pieces. Peel and cut the cucumber into cubes. Cut the tomatoes into quarters, cut the pineapple slices into big pieces. Cut the paneer into cubes. Heat the olive oil in a wok, Add the ginger-garlic paste and fry, Add the onions and fry, add all the ingredients and lower the flame. Don’t fry until soft, Just toss only. Toss very gently and allow to cook over a low flame for only 2-3 minutes. The vegetables should be crunchy. Serve garnished with cornflakes.

SAUCES - TOMATO SAUCE

Tomato Sauce

Ingredients
2-1/2 kg. ripe tomatoes
200 gms.sugar
1/4 cup salt
1/4 cup red chilli powder
1/2 tsp. citric acid
150 ml. brown cooking vinegar
Crush to coarse bits:
1" piece cinnamon
6-7 cloves
2 bay leaves
2 large black cardamoms
Method:
1.Tie crushed spices in a clean muslin cloth to form a pouch.
2.Wash and wipe tomatoes dry.
3.Chop and boil, without adding water.
4.Take care to stir frequently.
5.When tomatoes get soft, blend to a smooth puree.
6.Strain,discards seeds, skins,etc.
7.Put back to boil in a heavy, deep saucepan.
8.Put in spice bag, allow to boil in it.
9.When reduced to half, add sugar and salt.
10.When almost done Pour a tsp. of the sauce on a cold plate. If it spreads a little, not leaving water around it, then the sauce is done. Add chilli and vinegar.
11.Boil again for 2-3 minutes. Remove spice bag.
12.Take off fire, add citric acid, stir well.
13.Pour into sterile bottles, cool, close caps, seal with wax.
14.Once bottle is opened for use, refrigerate.
Making time: 1 hour
Makes: 1.4 kg. (approx.)
Shelflife: 8-10 months

POTATO CAKE

POTATO CAKE
Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1 red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method
The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
Deseed capsicum and slice into thin rounds.
Meanwhile mix cheese, milk, crumbs, flour and the crushed red chilly. If mixture feels thin, add some more bread crumbs. Add salt to taste.

Heat a thick nonstick pan about 5" diameter. Apply 1 tsp. butter on bottom of pan. Arrange the grated or sliced potatoes to cover the pan. Top with sliced capsicum. Pour the cheese, milk, bread crumb, flour and crushed red chilly mixture prepared earlier all over evenly.
The mixture should cover all the potatoes. Sprinkle fresh ground pepper, salt
Simmer on low till the bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp.

Variation: Bake the same if desired, instead of roasting.

Making time: 40 minutes