LOW CAL INDIAN TADKA

zero oil batata wada

2011-08-01T12:49:00.001+05:30

preparation time: 10 minutes

cooking time : 10 minutes

makes 4- 5 wadas

Ingredients

5 medium sized potatoes, boiled and mashed

1 teaspoon rai/mustard seeds

1/2 teaspoon turmeric powder

a few curry leaves

2 tablespoon coriander leaves, finely chopped

ginger- garlic paste 1 tsp

6 tablespoon gram flour, for coating

a pinch of heeng

Salt to taste

Method:

4-5 pavs

1. Heat 1/2 teaspoon oil in a wok. Add mustard seeds and wait till it splutters. Add curry leaves, haldi powder and the ginger garlic paste and saute for a minute.

2.Add boiled, mashed potatoes. let this mixture cool down.

3. make 5 -6 round balls out of this mixture and keep aside

4. Take gram flour in mixing bowl, add salt and heeng. Add water to make a batter of thick coating consistency.. keep aside for 5 minutes

5. Preheat the oven at 180 degree centigrade for 10 minutes.

6. take a tray and grease it with oil.

7. now dip the potato balls in the batter and gently keep them on thew greased tray.

8. bake them for 10 minutes at 180 degree centigrade till the coating turns golden brown.

9. serve hot with hot pavs

POHA IDLI

2007-01-07T18:22:00.000+05:30

Preparation time : 20 minutes
Cooking Time : 10 minutes
Soaking Time : 2 hOURS
Fermentation Time : 5- 8 hours
Makes 12- 15 idlis

Ingredients
1 cup idli rawa
1/4 cup poha
1/4 cup spli udad dal
salt to taste
oil for greasing
1 Table spoon fruit salt ( ENO)
1 Tea Spoon Oil

Method:
1. Wash and soak the idli rawa & beaten rice in water for at least 2 hours
2. Wash the udad dal thouroughly and soak in water for 2 hours
3. Blend Idli rawa & poha in blender . Same with udad dal using little water
4. mix the 2 batters and salt
5. Cover and keep aside for 8 hours for fermenting
6. spoon out the batter in greased idli bowl and steam for 7 to 10 miniutes.

Serve hot with cocunut chutney.

VERMICELLI IDLI

2007-01-07T18:20:00.000+05:30

Quick to make & mildly spiced , relished by kids . Makes 12 - 15 Idlis

Preparation time : 15 minutes
Cooking Time : 10 minutes
Soaking Time : None
Fermentation Time : 30 minutes

Ingredients
1 cup vermicelli
1/2 cup Rawa
1 cup Curd
1 Table spoon fruit salt ( ENO)
1 Tea Spoon Oil
salt to taste

For Tadka
2 Tea spoon split black gram
1/2 tea spoon rai ( mustard seeds)
4 chopped green chillies ( optional)
3-4 curry patta leaves
pinch hing
1 tea spoon oil

Method
1. Roast the broken vermicelli till golden brown and keep aside
2. Roast sooji till light brown and keep aside
3. combine the vermicelli , rava , curd , salt & 1 cup of water and keep aside for atleast 30 minutes
4. To preparae the Tadka , fry the udad dal till golden brown . Add the mustard seeds , green chillies , curry leaves and hing & fry till the mustard seeds crackle. Pour into the idli batter
5. Add eno and mix well, pour into greased idli bowls and steam for 10 minutes.

Serve hot with coconut chutney / Sambhar

PREPARING DOSA..THIS SHOULD HELP

2007-01-07T18:19:00.000+05:30

1.To prepare the TAVA ( Hot plate ) , heat till it's hot , sprinkle some water & it should eveporate quickly. Wipe with a soft cloth & reduce the flame . Then rub iy with a thick slice of potato or onion dipped in the oil.

2.If your cast iron Tava is giving you truouble , pour hal a cup of salt on it and heat on amedium flame for about 5 miniutes stirring continuously . Remove the salt & use the Tava.

3. The batter should always be at Room temperature.

CREAM SUBSTITUTE

2006-12-17T19:03:00.000+05:30

To replace cream with a low cal substitute , try this :
Take one table spoon of cold milk , put 1 tea spoon of corn flour and mix well. Now put this mixture in half a cup of boiling milk and stir till thickens . Now use this as a "cream" for your soups with cream , mughlai dishes etc .

SHAHI PANEER

2006-12-16T12:52:00.000+05:30

Ingredients: ( serves 4 )
Onion 2 medium
Tomato 2 medium
Garlic 5 cloves
Ginger 1 inch
Green Chillies 1
Kashmeeri Mirch 1 tsp
Sauce Tomato 1 tsp
Milk 1/2 cup
Paneer 350gms ( Cottage cheese made out of low fat milk )
Cumin seeds ( jeera) 1/2 tsp
Corriander powder 1 tsp
Kasuri Methi 1 tsp
Salt to taste

Method
Peel & chop the onions , heat 1 tsp of refined oil in a pressure cooker . Put cumin seeds when they crackle , put garlic , ginger & green chillies and saute them . Then put chopped onions & saute for a minute. Put chopped tomatoes , spices salt and close the lid of the cooker . After a whistle open it and blend it and now put milk and tomato sauce and kasuri methi and cheese.
Cheese should be pre cut in cubes .
Twist: Low fat cottage cheese , milk has replaced cream and oil used is 2tsp lesser than usual. Enjoy the meal while cutting 200kcal atleast.