Pumpkin and Carrot pulao

Ingredients

Rice - 1 glass
Grated red pumpkin- half a cup
Grated carrot- half a cup
Turmeric powder- a pinch
coriander powder- 1/2 spoon
Jeera powder- 1/4 spoon
Ghee- half a spoon
Salt to taste

Method:

Wash rice and cook it with a pinch of salt. Once cooked, spread it on a plate to separate the grains. Steam grated pumpkin and carrots with jeera powder, coriander powder salt and turmeric powder for 5 minutes. In a hot kadai, add half a spoon ghee and jeera, switch off the stove and add the steamed vegetables. Mix well. Toss this with the cooked rice. Pumpkin and carrot pulao is ready to serve with raita or curd.

Pumpkin and capsicum millet pulao

Ingredients

Barnyard Millet 1/2 glass
Green Capsicum-1 chopped fine
Red Capsicum -1 chopped fine
Red pumpkin 250gms grated
Ghee 1/2 spoon
Jeera 1/2 spoon
Coriander powder 1/4 teaspoon
Jeera powder 1/4 spoon
Red chilli powder.. 1/4 teaspoon
Salt to taste

Cook millet in the cooker with 1 and 1/2 glasses of water and a pinch of salt. Keep aside and use a fork to separate it. Steam capsicum, red pumpkin for around 5 minutes. Add coriander powder, jeera powder, chilli powder and salt to it and mix well. In a hot kadai pour half a  spoon ghee and switch off the stove and add Jeera to it. Add the steamed vegetables to it and mix well. Add the cooked millet to it and toss well. Serve hot with raita. 

Sprouts and Millet Adai with Tomato Coriander chutney

Recipe for Sprouts and Millet adai

Ingredients

Moong and Chana sprouts 250 gm

Barnyard Millet one glass

Chopped coriander

Green chilli 2

Red chilli 2

Salt to taste

Hing powder..a pinch

Curry leaves

Soak millet for 2 hours and grind it into a coarse paste with sprouts, coriander, green chillies, red chillies and curry leaves. Add salt and hing. Mix well. In a hot , greased tawa, pour and spread the batter. Add a few drops of oil on the edges. Cook on medium flame till the adai is cooked evenly on both sides. Leave it for a few more minutes to make it crisp. Serve hot with Chutney/jaggery/sambar/ avial.

Recipe for tomato coriander chutney

Ingredients

Ripe tomatoes 2

coriander leaves - a small bunch

Chana dal 1 tablespoon

Udad dal 1 tablespoon

Red chillies 3

Grated coconut 1 tablespoon

Oil one teaspoon

Tamarind pulp..one spoon

Salt to taste

Chop tomatoes. In a kadai add a spoon of oil and shallow roast chana dal, udad dal and red chillies. Once it is evenly roasted, add chopped tomatoes to it. Add salt and tamarind pulp. Cook it by stirring occasionally. Once done, cool the mixture and blend it in a mixie with grated coconut. Garnish with more coriander. 

Lapsi Khichdi with vegetables

Ingredients

Lapsi/broken wheat/bulgur wheat  1 cup
Yellow moong dal 1/2 cup
Chopped vegetables ( carrots, capsicum, peas)
Finely chopped coriander
Half a glass of skimmed milk
Half a teaspoon red chilli powder
Half a spoon cumin seeds
A small stick of cinnamon
A couple of cloves
A pinch of turmeric powder
One tablespoon ghee
Salt to taste
Lemon juice to taste

Cooking Method:

Wash and soak a cup of lapsi and moong dal in 3 cups of water for half an hour. Wash, peel and cut vegetables. Pour the soaked lapsi with moong dal and water in a pressure cooker. Add the chopped vegetables, half a glass of milk, turmeric powder and salt and cook it for a couple of whistles till it becomes soft. If you do not want to pressure cook, you can steam them in the cooker till vegetables are soft( steaming is the healthier option). Once it is soft, you could mash it up a little if you like. In a kadai, heat ghee, switch off the flame and add cumin seeds, a small stick of cinnamon, cloves and a little chilli powder. Pour it into the khichdi. Add lemon juice to taste and garnish it with coriander. Serve hot with pickle and curd.

Cooking straight from my heart!

Hi everyone!

Here I am with my cooking blog with tasty and healthy recipes! These are simple, healthy sathvik recipes that you will enjoy cooking and eating as well.

Would love to hear feedback from you all!

Saras