iNDIAN BROAD BEANS FRY WITH TOMATO AND METHI

INGREDIENTS

1. Broad beans-2 cups
2. Tomatoes chopped-1/2 cup
3. Onion chopped -2tbs
4. Kasuri methi-2 tbs
5. Besan/chik pea flour-2 tbs
6. Red chili powder-1 ts
7. Salt
8. Ginger garlic paste-1 ts
9. Garam masala powder-1 ts
10. Coconut dry -1 tbs

PREPARATIONS:

1. Cook chopped broad beans in microwave cool and set a side

METHOD:


INDIAN BROAD BEANS FRY WITH TOMATO AND METHI

1. Heat oil in a pan add ginger garlic paste and onions cook till onion turns to olden brown add tomatoes cook till soft
2. Now add kasuri methi fry well add borad beans fry for 6 minute
3. Finally add remaining ingredients and cook till done
4. Enjoy with roti or steamed rice

OATS POHA UPMA WITH BELL PEPPER

INGREDIENTS:

1. Oats-1 cup
2. Thick poha-2 cups
3. Chopped bell pepper-1/2 cup
4. Chopped onion-1 tbs
5. Green chilli paste-1/2 ts
6. Roasted chenadal powder-3 tbs
7. Ginger garlic paste-1 ts
8. Salt- to taste
9. Oil-3 tbs
10. Turmeric-1/4th ts
11. Dhaniya powder-1ts
12. Lemon juice-2tbs

METHOD:

OATS POHA UPMA WITH BELL PEPPER

1. Heat oil in a pan add ginger garlic paste fry well add veggies cook for 5 minutes
2. Add chili paste dhaniya powder turmeric salt and some water
3. When water starts boiling add oats and poha
4. Mix well it now add roasted chenadal powder and lemon juice
5. Mix well and serve hot with curd and chutney
6. This is quick and tasty recipe and specially for the kids who hates to eat oats

CARROT BELL PEPPER FRIED RICE

INGREDIENTS:

1. Capsicum-2
2. Carrots-2 small
3. Slitted green chili's-4
4. Pepper powder-1ts
5. Salt-to taste
6. Basmathi rice-4 cups
7. Butter-1 tbs
8. Oil-1 ts
9. Cumin-1ts

PREPARATIONS:

1. Dee seed capsicum and chop length wise
2. Peal carrots and chop in Juliane cut
3. Cook basmathi  rice and cool

METHOD:

ANDHRA RUCHULU- CARROT BELL PEPPER FRIED RICE

• Heat oil and butter in a pan
• add ginger and green chili's fry well
• add cumin fry well add veggies fry till done
• Add salt and rice mix and serve

DRUMSTICK MASALA (MULAKKADA MASALA)

INGREDIENTS:

ANDHRA RUCHULU-DRUMSTICK MASALA

1. Boiled drumsticks(frozen)-1/2 pack
2. Onions chopped length wise-1/2 cup
3. Slitted green chilis-2
4. Poppy seeds-3 tbds
5. Dry coconut-3tbs
6. Whole garam masala-1ts
7. Red chili powder-1/4thts
8. Turmeric-1/8th spoon
9. Ginger garlic paste-1/2ts
10. Salt-to taste
11. Oil-3 tbs

PREPARATIONS:

• Roast poppy seeds and coconut powder then blend to fine paste
• Fry boiled drumsticks with 1 tablespoon of oil and set a side

METHOD:

1. Heat oil in a wok and add garam masala,green chilis onion
2. saute till onion turns to golden colour
3. Add ginger garlic paste fry well
4. now add poppy seed coconut paste and some water  close lid and cook for 10 minutes  on low medium flame
5. Now add powders and salt cook for 5 minutes and sprinkle coriander leaves
6. Serve hot with steamed rice

SPINACH BOTTLEGUARD VADA

INGREDIENTS:

1. Baby spinach-fistful
2. Grated bottle guard-1 cup
3. Coriander leaves chopped-2tbs
4. Curry leaves chopped-1 tbs
5. Onion chopped-3tbs
6. Chenadal-2 cups
7. Roasted sesame seeds/nuvvulu-1tbs
8. Ginger garlic paste-1 ts
9. Salt-to taste
10. Whole crushed dhaniya-1ts
11. Crushed pepper-1/4th ts
12. Green chili paste
13. Oil-for deep frying

PREPARATIONS:

1. Chop spinach and set a side
2. Soak chenadal in water for 2 hours
3. Squeeze extra water from grated bottle guard by tightly pressing your hands
4. take out 3tbs of chenadal and blend remaining to fine coarse

METHOD:

SPINACH BOTTLE GUARD VADA

1. Heat oil mean while mix all ingredients in a bowl take some portion and gently flatten and place in the hot oil  repeat the process for remaining mixture
2. Cook on medium flame till golden brown
3.  Serve hot with ketchup or chutney

MEALMAKER WITH TOMATO AND BELLPEPPER

INGREDIENTS:

1. Nutrela soy chunks-1/2 pack
2. Finely chopped onion-1/2 cup
3. Slitted green chilis-3
4. Finely chopped capsicum-3tbs
5. Finely chopped roma tomatoes-4
6. Ginger garlic paste-1tbs
7. Garam masala-2ts
8. Kasurimethi crushed-2ts
9. Curd-1 cup
10. Red chili powder-1 ts
11. Salt-to taste
12. Coriander leaves chopped-3 tbs
13. Oil-3tbs

PREPARATIONS

• Cook meal maker until it puff ens cool strain and squeeze out excess water with hands

METHOD:

ANDHRA RUCHULU-MEAL MAKER WITH TOMATO AND BELL PEPPER

1. Heat oil in pan add ginger garlic paste,green chili slits,onions saute till onion turns pink
2. Add capsicum saute for 2 minutes add tomatoes and some water cook until tomato softens
3. Add powders,masalas, curd ad mealmaker fry well till meal maker absorbs juices of the gravy
4. Sprinkle coriander leaves simmer for 2 minutes
5. Enjoy with roti or steamed rice

HEALTHY TOFU VEG TIKKA

INGREDIENTS:

1. Firm tofu-1 pack
2. Broccoli-1 crown
3. Onion medium-1
4. Roma tomato firm-2
5. Bell pepper of your choice-1
6. Tandoori garam masala powder-1ts
7. Dhaniya powder-1ts
8. Red chili powder-1/4th ts
9. Dry mint leaves crushed-2 tbs
10. Kasuri methi crushed-2ts
11. Salt -to taste
12. curd-2 cups
13. Oil-1 tbs
14. Lemon juice-3ts
15. Bamboo kabab sticks to put the veggies after marination

PREPARATIONS:

• Deeseed tomato chop dice cut
• Cut broccoli to florets
• Cutremaining veggies to dice cut
• Mix all powders salt curd in a bowl add veggies and tofu cover it and let it marinate for 2 hours

METHOD:

HEALTHY TOFU VEG TIKKA

• Preheat oven
• Mean while take all the marinate veggies and tofu and pierce to the bamboo stick
• Brush oil on both sides of veggies after piercing
• Bake in the oven till done
• Enjoy healthy tofu tikkas with tomato ketchup or green chutney