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Rajasthani Sweet Basil n Spinach Rice

13

Posted on 02-06-2011 | By: Radha

Category : Gluten Free Recipes, Kids Lunch Ideas:, Radha's Fit Recipes, Rice Dishes, Tiffins / Snacks, Vegan, Whole Grains

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I love greens a lot. Spinach has always been on top of the list. I love making my desi version of Spicy Thai Basil Fried Rice. When I came across this recipe from here, I just flipped! Thank you very much Priya Mitharwal for this lovely recipe! It’s a keeper forever! I’d never have tried this combination if I’d not stumbled upon your site. Two of my favorite greens together? I had to try it out and I’m so glad that I did. My family did have some worries as they did not want to eat anything that green. But hunger did take over and they emptied their plates out and the best part was they asked for seconds!!. I served this with Pakistani Mango pickle, Simple Boondhi Raitha, and Sharmila Here’s Lahsooni Kadhi! Thank you Sharmila Here, for this almost instant Kadhi!! The combination was too good. I highly recommend that you try this out. I did tweak the original recipes quite a bit. The result was just amazing. I am falling in love all over again,…….with greens

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Palak Tulsi Chawal (Sweet Basil and Spinach Rice) Ingredients:

Preparing Rice:

  • 1 Cup Basmati Rice
  • 1 Cup Thai Red Rice
  • 3.5 Cups filtered Water
  • 1 tsp Lemon juice
  • 1 tsp Salt
  • 1 tsp Oil
  • Large Cinnamon Stick, 1
  • Bay leaves, 2
  • Star Anise, 1, broken
  • Cloves, 3

Method:

Combine both the rices in a bowl and wash well.

Add in an Electric Rice Cooker or Pressure Cooker.

Add the rest of the ingredients, give a quick swirl, and cook till done.

Spread the cooked rice on a large tray and put under the fan until room temperature.

Rice is now ready.

If you do not want to use Red Rice, substitute with Barley or more White Rice.

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Preparing the Greens ‘Curry’:

  • 1.5 Cups Sweet Basil Leaves
  • 1/2 cup spinach

Immerse the leaves separately in a large bowl for 10 minutes.

Remove the floating leaves carefully and rinse in colander.

Discard the water from the bowl, add fresh tap water, add rinsed leaves and repeat process until there is no dirt floating anymore.

Combine the leaves, remove all stems and discard.

Tender parts of stems may be saved.

Use a food processor and chop all the leaves, take care not to make a paste.

  • 1 medium Red onion, sliced thinly, lengthwise
  • Garlic Pods, 5/6, crush in a mortar with a pestle
  • Ginger, minced, 1 inch
  • 1 Tbsp Oil

Combine these powders in 3 Tbsp water to make a paste:

  • Red Chilli Powder, 1 tsp
  • Turmeric Powder, 1 tsp
  • Dania or Coriander Powder, 1 tsp
  • Cumin Powder, 1 tsp
  • Salt, as required
  • 1 tsp Sugar

Tempering:

  • 2 Tbsp Oil/ ghee
  • 2 tsp Cumin seeds
  • 2 tsp Black Mustard Seeds

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Method:

Heat 1 Tbsp oil in a large Dutch oven, add onions and fry on high heat until transparent.

Add Ginger and garlic and fry until almost brown or golden.

Add the chopped leaves and reduce the flame to medium heat.

Cook until the leaves have fully wilted and oil starts flowing on the top.

Add the powdered spices and salt combined in water (spice paste).

Mix well and put the lid on.

Reduce the heat to low flame and let cook for 5 minutes.

Let sit for 15 minutes, remove lid, taste test for spices and salt to make adjustments.

Mix required amount of ‘curry’ in the rice and toss well.

Once the rice is ready, complete the tempering process, add to the finished rice, and toss well again.

Serve hot by itself or with Raita and Lahsooni Kadhi. Don’t forget some fresh green chilies and Mango pickle on the side.

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Simple Boondhi Raita:

  • 1 Cup Plain Yogurt
  • 1 tsp Salt
  • 1 tsp Sugar
  • Boondhi, 5 Tbsp

Method:

Add Salt and Sugar to Yogurt and whisk very well until fluffy.

Add to a serving bowl and top with boondhi.

Serve immediately.

BasilSpinachRice1

Lahsooni Kadhi

  • 1 Tbsp Besan Powder
  • Salt as Rquired
  • Yogurt, 2 Cups
  • Water, 2 Cups
  • Garlic, 4 pods, crushed
  • Red Chilie Powder
  • Hing, 5 pinches
  • Turmeric, 1 tsp
  • Oil 2 Tbsp

Method:

Heat Oil in a non stick pan. The flame should be very low.

Add Hing.

Meanwhile; to the Yogurt, add Besan, Turmeric, Salt (be careful about adding too much as Kadhi will thicken), and Red chili powder, beat well and make sure all the spices are mixed in right.

Add water to the yogurt and mix well.

Add this mixture to the pan and add the crushed garlic pods.

Let sit for about 20 minutes, stir once in a while.

Once the kadhi thickens, turn off and serve immediately.

Goes well with White Rice.

 

 

 

 

 

Thai Basil Fried Rice with a Desi touch

2

Posted on 31-05-2011 | By: Radha

Category : Gluten Free Recipes, Kids Lunch Ideas:, Rice Dishes, Vegan, Whole Grains

The first time I tasted Basil Fried Rice in a Thai restaurant, I simply fell in love with this amazing dish. One fine day I just realized that I could try making this rice at home. Maybe it could work out, who knew. And try I did, boy was I ever so happy! The rice turned out perfectly, we like Basmati Rice better than the cold sticky rice they use in the restaurant. I guess we are so used to Basmati that we just prefer this more. To make it more healthful, use Brwon Basmati rice. A taste of Thai, made with a desi hand! Enjoy!

 

BasilFriedRick

Ingredients:

  • Cooked Basmati Rice, 6 cups
  • Firm Tofu, drained, cut into bite sized pieces and fried, 1 regular container
  • Fresh sweet Basil Leaves, 2 cups loosely packed
  • Red Onion, 1/2 of a large one, chopped thinly lengthwise
  • Assorted Vegetables, 3 cups
  • Eggs, 2 scrambled, Optional
  • Dark Soy Sauce, 3 Tbsp
  • Vegetarian ‘fish’ sauce, 2 Tbsp
  • Sugar, 1 tsp
  • Garlic, 6 pods crushed
  • Madras Curry Powder (purchased in an Oriental Store), 2 Tbsp
  • Shitake mushroom, 1/2 cup
  • Sesame or Peanut Oil, 3 tbsp
  • Cinnamon Stick, 1
  • Fennel Seeds, 1 tsp

BasilFriedRice3

 

Method:

Heat Oil in a large wok. Set heat to high.

Add Fennel seeds and cinnamon stick and swirl for 30 seconds.

Add Onions and fry until translucent.

Add Garlic and mix well until the color of onions and garlic changes to golden brown.

Remove and set aside while still retaining oil in the wok.

Add vegetables and cook quickly until almost done, must maintain crispness.

Add rice and fry for 2 minutes, add a little extra oil for crunchier rice.

Add Madras Curry powder, soy sauce, sugar, mock ‘fish’ sauce, mushrooms, and sugar.

Return the fried onions and garlic to the pan and cook on high heat for 2 minutes.

Reduce the heat to low.

Taste test fried rice and add salt, chilli flakes, or soy sauce according to your liking.

If using eggs, add now and mix well.

Add fried Tofu, loose basil leaves, mix well, put the lid on and let sit for two minutes.

Turn off flame, garnish with white sesame seeds and fresh basil leaves and serve immediately!

Spicy Pineapple enveloped Tofu Steak on Soba Noodles

3

Posted on 30-05-2011 | By: Radha

Category : Gluten Free Recipes, Kids Lunch Ideas:, Radha's Fit Recipes, Vegan, Whole Grains

Soba noodles made from 100% buckwheat is an ideal food that packs the body with nutrition. These noodles are becoming very popular and is a preferred health food. Tofu is a vegetarian food that has significant amount of protein. Tofu can take on the flavor of whatever spices you put in it. Pineapple is a tropical fruit that has a very refreshing flavor to it.

I combined all the healthful and nutritious ingredients to create this extremely tasty meal that appears on my dinner table at least once a week. My husband is mildly allergic to gluten food like wheat. Therefore you’ll find me creating all types of gluten free meals as possible. This is one such meal he absolutely enjoys. The flavors of pineapple chutney enveloping the grilled (in microwave) Tofu sitting on a bed of black sesame encrusted soba noodles is one of the most tasty and nutritious meals ever.

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Pineapple chutney Ingredients:

2 cups fresh pineapple, cubed

Red chilli flakes, 2 tsp

Salt, 3 pinches

Red onion, 1/4 from a large onion

or 2 medium sized shallots

Honey, 1 Tbsp

Method:

Combine all ingredients in food processor.

Taste test and adjust accordingly.

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Preparing Tofu:

Slice one large steak of Tofu to the size and shape that you like.

Let the tofu sit in a colander in the sink. The excess water in which the tofu was packed will get drained.

This process takes about 20 minutes. You can also place a flat plate on it to hasten the process.

Make sure that the plate is not too heavy to crush the delicate tofu.

Quote the entire steak in 1 Tbsp Soya sauce + 1 Tbsp refined oil.

Microwave it at 15 second intervals, flipping the tofu now and then to ensure even cooking on both sides.

The whole process takes about 5 minutes until the tofu is brown around the edges.

Tofu steak is now ready.

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Preparing Soba Noodles:

Soba noodles usually is pre measured.

I used 2 pre measured Soba noodle bunches.

Take a Microwave safe container, a large one.

Add 2 Bay leaves, 2 Cloves, 1 Tbsp Dark Soya Sauce, 1 Tbsp mock ‘fish’ sauce, 1 Tbsp peanut oil and 1 tsp sugar.

Add 2 cups water and 2 cups vegetable broth.

Microwave it on high for 2 minutes. Wait for one minute and repeat the process again until the mixture is boiling hot.

Carefully remove from the microwave and add soba noodles to it.

Put a heavy lid on the container and let sit in a corner for 10 minutes.

Drain the noodles while preserving the broth it just cooked in, it’s nutritious and can be used to make an excellent soup.

Rinse Soba noodles under cool water and drain in a colander.

Toss cooked noodles with a handful of fresh sweet basil leaves (Chopped finely) and 1 Tbsp of toasted black sesame seeds.

Plating the dish:

Spread a thin layer of Red Bell Pepper Chutney making a small red circle in the middle of the plate, 2 inches radius. (optional).

Wrap soba noodles around the fork and place neatly at the center of the plate. Repeat the process about 4 times.

Place Tofu steak on top of the noodles.

Spoon generous amounts of Pineapple chutney.

Garnish with red bell pepper and scallions chopped finely.

Grab your favorite drink and enjoy a guilt free, vegan, and highly nutritious meal 

A little Info:

One half-cup serving of firm tofu contains about 227 mg of calcium or about 22% of the RDA.

Soba noodles made from 100% buckwheat is a good source of calcium.

100 gm of Raw pineapple has 13 mg of calcium easily absorbed by the body.

Black Sesame Seeds are a good source of calcium.

Sending this to MEC-Calcium rich food event by Srivalli and Lakshmi.

Cool Collard Wraps with Red Bell Pepper Chutney

4

Posted on 30-05-2011 | By: Radha

Category : Gluten Free Recipes, Kids Lunch Ideas:, Pachadi / Chutneys / Relish, Radha's Fit Recipes, Radha's Raw Food, Salad, Tiffins / Snacks, Vegan

Collard Greens are rich in calcium and the wraps made with these greens are extremely good for the body. This is a great meal to have for summer and they are surprisingly filling. The tangy chutney makes this wrap extremely tasty.

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Ingredients for The Cool Collard Wrap:

  • Red bell Pepper Chutney, as required according to your taste
  • Cashew / Almond Nut butter, 1 Tbsp
  • Collard Green Leaves, large, 4
  • Hass Avocado, 1, scooped and chopped up
  • Mozzarella Cheese, 3 large balls, shredded by hand
  • Tomato, 2 large, seeded and chopped lengthwise
  • Water Cress leaves, handful, washed and chopped finely
  • Honey, 1 Tbsp
  • Lemon Juice, 1 Tbsp
  • Freshly cracked Pepper, as required (optional)
  • Sea Salt, as required (optional)
  • Red Onion, chopped lengthwise, 1/4 (optional)

Method:

Stuffing:

In a large bowl, combine avocado pieces, chopped tomatoes, mozzarella cheese shreds, chopped water cress leaves, and red onions.

Add honey, lemon juice, salt, and pepper.

Mix well to coat evenly.

Preparing the Wrap:

Wash Collard Greens well.

Cut the stalk off, turn the leaf over and with a sharp knife even out the thick stem in the back of the leaf.

Take filtered water in a large tray. Submerge the leaf in the tray and microwave for 4 minutes on 100% power.

Microwaves vary, so please adjust accordingly.

The leaf should look bright green upon cooking. Carefully drain the water and soak for a minute in ice cold water.

Drain ice water, and gently pat the leaf dry taking care not to tear the cooked Collard.

Skip the Microwaving to keep the dish raw.

Remember that Collard Greens are very chewy and cooking in the Microwave softens it up and makes it easy to eat.

Raw Food enthusiasts can heat the food in an oven for upto 110 degrees until the leaf softens.

 

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Carefully spread 1/4th  Tbsp of Almond Butter lengthwise along the leaf.

Now spoon desired amount of chutney next to the Almond Butter.

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Heap the Stuffing covering the almond butter an Chutney.

Fold the leaves from the corners toward the center.

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Start at the tip of the leaf and carefully roll until the wrap is formed.

This can be put in the fridge to cool it up even more.

Serve with more chutney and enjoy!

Red bell Pepper Chutney:

  • Red Bell pepper, large, 1/2
  • Walnuts, 6
  • Flax seed powder, 2 Tbsp
  • Honey, 2 Tbsp
  • Red Chilli Flakes, according to taste
  • Salt, as required
  • Mayonnaise, 5 Tbsp
  • Lemon Juice, 1 Tbsp

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Chop the red bell pepper and microwave it for 3 minutes on 100% power.

Once cooled, put the peppers in the food processor with the rest of the ingredients and grind until chutney is formed.

Taste test and adjust accordingly.

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These cool wraps make a very filling lunch / dinner / snack.

A great way to bring in summer, Enjoy!

 

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Sending this to MEC-Calcium rich food event by Srivalli and Lakshmi.

MEC_Calcium Rich

Radha’s Indo-Chinese Fried Rice

3

Posted on 23-05-2011 | By: Radha

Category : Egg Dishes and Eggs, Gluten Free Recipes, Kids Lunch Ideas:, Rice Dishes, Vegan, Whole Grains

I have to yet meet a person that detests Chinese Fried Rice. I love it and can almost live on it forever. I have tried my best to recreate it, but cannot stop myself from adding a desi twist to it. We never let my MIL make noodles, she makes Ramen or Maggi just like upma and sometimes it’s just ewwww. So when I first made my Desi style Chinese Fried Rice, there was not much excitement around. Unbelievably it turned out like a charm. Though I’ve tried my best, I’ve not been able to duplicate that exact same taste. The bowl was wiped clean that time. One thing I did then which i do not do now is that I had actually fried the rice until it was almost very crunchy and crisp. Now I am more worried about the health aspect of it.   I have reached a point where I pretty much stick to this recipe only. It has made a place for itself in the Rayasam Cook Book. This dish is made for school lunch, very easy to pack, loaded with veggies, easy to pack and also I know for sure that my children will actually eat how much ever is packed in their box. Needless to say, my biggest one (hubby) loves it very much!

  1. Indo-friedrice1

Indo-Chinese Fried Rice

Ingredients:

  • Preparing the Rice:
  • White Basmathi Rice, 1/2 cup
  • Brown Basmathi Rice, 1 Cup
  • Wild Rice (which is actually grass), 1/2 cup
  • Filtered Water, 3.5 Cups
  • 1 tsp Oil
  • Pinch salt
  • Lemon Juice, 1 tsp

Method:

Mix all the rices together.

Wash and drain.

Add filtered water, salt, and lemon juice.

Cook it in a rice cooker or pressure cooker.

Spread cooked rice on a wide tray and let sit under a fan until it reaches room temperature.

Alternately, use left over rice that was kept overnight in the fridge.

 

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Preparing the Fried Rice: Ingredients:

  • 1 Tbsp Butter + 2 Tbsp Sesame Oil
  • Fennel Seed or Saunf, 1 tsp
  • Bay Leaves, 2 small
  • Cinnamon stick, 1 large
  • Red Onion, chopped lengthwise
  • Ginger Garlic paste, 1 Tbsp
  • Baby carrots, about 20 chopped
  • Peas, 1 cup
  • Broccoli, about 10 or 15 small florets
  • Baby corn, few
  • Dark Soy Sauce, 3 Tbsp
  • Vegetarian mock ‘Oyster’ Sauce, 1 tbs (optional)
  • Rice vinegar, 1 tbsp (optional)
  • Chili Sauce, as required
  • Sugar, 1/2 tsp
  • Salt, if required or substitute with soy sauce.
  • 1 tsp each, garam masala and turmeric powder
  • Fried Tofu, as required
  • Egg (optional), 2 scrambled ahead of time
  • For Garnish: Toasted white sesame seeds, cilantro and Spring onion, finely chopped, 2 Tbsp.

Method:

Heat Oil in a wok or large pan.

Add butter and oils.

Add Bay leaves, cinnamon stick and Fennel Seeds.

Add onion and fry till transparent.

Add ginger garlic paste and saute for a minute.

Add the remainder vegetables and cook on high until crunchy and cooked.

Add Soy Sauce, Oyster Sauce, and Vinegar and coat all the vegetables.

Add Sugar, mix well. Check for salt.

Be careful while adding chilli sauce, add as much as you require for your taste buds.

Add Turmeric and Garam Masala powders and mix well.

Add Tofu and egg (if using) and coat well with the sauces.

Turn off stove, and let cool.

Mix with cooked rice and garnish with scallions, sesame seeds, and finely chopped cilantro.

Serve immediately.

Tip: Mix turmeric and garam masala in a small bowl and make paste with 1 tbsp water. This way the masala will not burn.

To play with the flavors a little bit, add Dark Soy sauce and mock oyster sauce before adding the onions. Let it almost evaporate leaving a caramelized glaze behind. Tastes awesome this way too.

Add white pepper and mix wel before serving, the taste will slighly different. Will make your dish spicy.

 

 

 

Vietnamese Rice Noodles (Desi Style)

Posted on 04-03-2011 | By: Radha

Category : Gluten Free Recipes, Kids Lunch Ideas:, Tiffins / Snacks, Vegan



Red Bell pepper, Beans, Celery, Carrots





Skinned Bell Pepper, Chopped Vegetables, Chopped Cabbage





Yummy Vietnamese Rice Noodles 

 

  I had purchased some noodles in a Vietnamese grocery store. It looked a lot like sevai, but was really thick and felt like wires. I was not sure what to do with it. I followed the package instructions and soaked the noodles for a few hours. I chopped a lot of veggies and was delighted at how the noodles had become soft. I used very simple ingredients readily available in my pantry and proceeded with the dish. My family loved it a lot and I was happy to see all the veggies vanish into their bellies. I liked this dish very much as it was simple to make but tasted awesome. It’s a keeper. This was a great lunch to send for my children. Their friends also liked it very much. Now my children take this once a week. This noodle dish goes very well with toasted sesame crackers and a bottle of chilled green tea. My children prefer lemonade  (Storebought) for convinience. My husband sid he enjoyed lunch and he particularly liked the fact that I had deliberatly added some ginger matchsticks to his green tea. A desi touch to a Vietnamese product.

  Ingredients: 

Thin Rice Noodles, 1 pack
Vegetables of your choice (I used about three cups)

Eggs (optional: scrambled)
Carrots, celery, Red Bell Pepper (roasted and peeled the skin), Cabbage, and peas.
Soy Sauce, 2 Tbsp
White Pepper, 1 tsp
Peanut Butter, 2 Tbsp
Ginger Powder, 1 tsp
Garlic Powder, 1 tsp
Salt as required

Toasted Sesame Oil (optional) or an oil of your choice, 3 Tbsp or less 

One Pack of noodles and vegetables yielded me approximately 10 cups of the cooked product. 

Garnish: Finely chopped scallions, roasted peanuts, Lime Wedge, and Freshly chopped cilantro. 

Method: 

Soak Nooles in cold filtered water for 2 hours.

Chop all the vegetables and keep them ready.

In a large wok, heat oil and add the vegetables.

Fry well until almost cooked.

Add Soy sauce, white pepper, peanut butter, ginger and garlic powders and mix well.

Taste the mixture before adding salt as soy sauce is already salty.

If using eggs, toss it in now.

Drain soaked noodles and discard the water.

Toss in the wok and give it a good mix.

Garnish with cilantro, scallions and a green lime wedge.

Can also garnish with roasted peauts.

Serve immediately. 

Keeps well in the fridge for 3 days. Great to make ahead and pack for lunch.

Tip: Chop the soaked noodles into bite sized pieces so it’s easy to dunk the fork into.

  

  

 

 



Vidya’s Cucumber Rotti

Posted on 24-01-2011 | By: Radha

Category : Flat Bread / Chapathi / Paratha / Rotti, Gluten Free Recipes, Kids Lunch Ideas:, Vegan

Vidya’s Iyengar cooking series continues and here is another version of my beloved akki rotti. This needs practice and patience to master; but it’s well the the efforts. I love a dish that has very few and simple ingredients readily available in the kitchen. I personally think that a wedge of lime and a butter dollop should be served with this. But Vidya thinks all those ‘extras’ are not required as this dish can carry itself super well.

Ingredients:

Grated Cucumber, 1 cup

Blend:

Grated coconut, 1 cup

Green chili, 5

——————-

Rice flour, 1.5 cups

Salt, as required

———————

Oil, 1 tsp for each rotti

——————–

 Method:
To the rice flour, add ground paste, salt, grated cucumber and little water as required to make a stiff dough.

On a wax paper, roll out a golf sized ball of dough, using a little oil to help roll out or if you like it to do it Vidya’s way, then just spread it out with your fingers.

On a hot griddle, heat the rotti uniformly on both sides using a little oil.

Usually, this dish is eaten by itself.

But Erragadda Kaaram (recipe on the blog) sounds super delish to me.

In most homes cucumber is substituted with finely chopped onions which is then called Eerooli rotti.

Vidya’s Gojju Avalakki

Posted on 14-01-2011 | By: Radha

Category : Kids Lunch Ideas:, Rice Dishes, Tiffins / Snacks, Vegan

Gojju Avalakki

Continuing with Vidya’s Iyengar cooking series, my mouth was watering as she narrated this dish to me. I faintly remember eating this when my grandma had made it. Avalakki is Poha in Hindi and Beaten Rice in English. This is a type of ‘fast food’ to make at home. Soak Avalakki for a few minutes while you chop your veggies. In a large pot complete the tempering and add vegetables, poha, salt, and done: Serve immediately. This is typically reserved for evening snacks or makes a convinient breakfast. My dad enjoyed other varieties of the same Avalakki for a lite dinner followed by a tall, chilled glass of Neer Moru (spiced buttermilk recipe on the blog). Here is one more variation of Avalakki, with an Iyengar twist to it.

 Ingredients:

Avalakki 1/ 2 kg, or 2 pounds, soak for 10 minutes and drain, squeeze out extra water

Lemon sized tamarind, remove pith and seeds, wash litely and soak in a cup of hot water for 5 minutes, extract pulp, discard, reserve thick pulp

Jaggery powder 3 or 4 tbsp, I prefer 4

Dried coconut, ½ coconut grated, roughly a 1/2 cup

Sesame powder, white, 50 gm, about 2 tbsp

Bele saarina podi, 1 tbsp which is Rasam Masala Powder 1 tbsp

Tempering:

Oil, 3 tbsp or less

Black Mustard Seeds, 1 tsp

Hing, a pinch

Curry leaves, 15

Channa dal, 1tbsp

Urad dal, 1 tbsp

Turmeric, 3 pinches

Dried chili, 4

Peanuts, 100gm or 1 cup

Method:

In a large mixing bowl, add tamarind pulp, Rasam powder, Avalakki, Jaggery and  salt.

Let sit 30 minutes to let flavours mix.

Heat a large pan, add oil.

Once hot, add tempering ingredients, once spluttering stops, make sure the peanuts are nicely browned.

Add the entire contents from the mixing bowl to hot tempering mix.

Garnish with grated dry coconut and Sesame Powder.

Let sit for 5 minutes with tight lid on and flame turned off.

Serve hot with your favorite chutneys from the blog and papads.

Vidya’s Moong Dosa

Posted on 13-01-2011 | By: Radha

Category : Dosa, Kids Lunch Ideas:, Tiffins / Snacks, Vegan

Iyengar special series: Moong Dosa

This dosa is very easy and quick to make. Moong dal is good for health and this dosa is super tasty and irrestible. You can serve this with any of the chutenys or pachdadis and sambars listed here on the blog. This is a staple in Vidya’s house and it’s and authentic Iyengar recipe.

Ingredients:

Yellow Moong dal, ½ Kg or 1 pound

Red chilli 5

Cilantro, 1 bunch, finely chopped

Green chile, 6

Baking soda, 2 pinch

Oil, as required for frying

Hing, 3 pinches

Salt, as required

Method: 

Wash dal and soak for 2 hours.

Drain dal and grind with green chili and hing.

Add red chili toward the end of the blending process.

Add chopped cilantro and baking soda to the batter just before preparation.

Should have the consistency of dosa batter.

Add salt just before preparing dosa.

Adding salt a little earlier will make the batter too watery.

Enjoy with your favorite sides or Gojju.

Radha’s Fit General Tsao’s Paneer / Tofu / Meat Substitute

Posted on 07-01-2011 | By: Radha

Category : Kids Lunch Ideas:, Radha's Fit Recipes, Tiffins / Snacks

Who does not love General Tsao’s? Now you can eat it without all the guilt at all. If you are craving for the restaurant version, then this is almost as close as you can get to it. I personally make this whenever I’m craving for some fusion food that is really wicked in taste, but awesome for my personal health. Recently, I have been skipping the tofu, paneer parts and simply sticking to the veggies. I’m loving it. Radha Raysam. I read some nasty things about Tofu, and until I can clear that up, I want to stick to my veggies. I use Paneer, but give it to the children. They simply adore this dish. The best part is, even the veggies taste so awesome that even that’s gobbled up. Ingredients: Firm Tofu, 1 Packet or Fried Paneer Cubes from Indian Grocery Store, 1 packet from the frozen section In a bowl, 1 tsp White Pepper Powder 2 tsp Tomato Ketchup 1 Tbsp Rice Flour 1 tsp Apple Cider Vinegar 2 tsp Sodium Free Soy Sauce Mix the above ingredients very well. Add 2 tsp cold water to Rice Flour to make a paste first. Then combine the other ingredients. To this prepared mixture, add Tofu or paneer and let sit for 15 minutes In a separate bowl, 3 Tbsp Sodium Free Soy Sauce 1/4 Cup Maple Syrup or Agave nectar Chilli Flakes, as required 2 Tbsp White Wine Vinegar 1 Cup Veggie broth, Mushroom Broth, or Water. 1 Tbsp Corn Starch or Rice Flour (Mix first with Cold water) Other Ingredients: 2 Garlic Cloves Crushed 1/2 inch Ginger Crushed Bell Peppers of all colors, 1 cup Broccoli, 1 Cup Carrots Shavings, 1 Cup Peanut Oil, 3 Tbsp. Method: Take the mixture from the first bowl and set it ready for cooking. Heat a skillet or pressure pan and add 1 Tbsp Peanut Oil. Add Ginger and garlic and fry for a minute until turning golden. Add Onion if necessary (totally optional) and cook until transparent. Add the mixture from the first bowl and fry until crispy. Add more oil as required to make sure that the Tofu / Paneer is well fried and looking golden. Cooking Tofu is a hassle, so if you feel its breaking, then fry for a minute and brown (broil) it in the oven for a few minutes. Remove mixture and let cool in the side. Heat the thick bottomed pan or pressure pan again. Add 1 Tbsp Peanut oil. Add all the veggies and stir fry until crispy. Add the mixture from the second bowl and mix well. Add a little water if necessary. Keep stirring until it becomes a nice and thick sauce in a consistancy that you like. Put the pressure cooker lid on without the whistle and let sit for 5 minutes. Remove lid. To this sauce, add the fried Tofu / Paneer and mix well. Serve hot on a bed of Brown rice. Garnish with green onions.

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