Archive for the ‘Cooking Tips’ Category

Iron Rich Tomato Methi Pulao

methi pulao

Ingredients :

Tomatoes- 3 (chopped), Methi (fenugreek leaves)- 3 cups (chopped) ,Brown rice- 3 cups (cooked) ,Onion paste- 1/4 cup, Garlic paste- 2tsp, Green chillies- 2 (slit), Turmeric powder- 1tsp ,Red chilli powder- 1tsp ,Jeera (cumin) powder- 1tsp, Dhaniya (coriander) powder- 1tsp ,Salt- as per taste, Jeera seeds- 1tsp ,Bay leaf- 1 ,Cinnamon- 1 stick, Cloves- 2-3 ,Green cardamoms- 2 ,Oil- 2tbsp .

Procedure :

1. Heat oil in a pan and add jeera seeds, bay leaf, cinnamon, green cardamoms, cloves and saute for a minute.
2. Add green chillies, onion paste, garlic paste and saute for 4-5 minutes.
3. Then, add the tomatoes, turmeric powder, red chilli powder, jeera powder, dhaniya powder and cook for 2-3 minutes on medium flame.
4. Now, add the methi leaves and cook for 3-4 minutes.
5. Add salt and mix well. Allow the methi leaves to cook properly.
6. Then add the cooked brown rice and mix gently. Check the seasoning and adjust it accordingly.
7. Once done, switch off the flame and serve. Tasty and healthy iron rich tomato methi pulao is ready to be served.
8. Serve this healthy meal with curd or curry of your choice.
9. Nutrition Value The methi leaves are laden with iron. When cooked with the vitamin C enriched tomatoes, this recipe becomes all the more healthy.
10. It is perfect recipe for weight watchers, diabetics and people with high cholesterol.

Tip To soften the rice grains a little and to reduce the cooking time, brown rice should be soaked prior to cooking. Soak the rice for an hour or two. Drain the water and use as required.

Refresh with this Fresh Lime Soda

Fresh Lime Soda


  • 1 cup crushed ice
  • 3 cups soda
  • 1/2 cup lemon juice
  • 1/4 cup (60 gm) sugar-powdered
  • A few mint leaves

How to Prepare?

  • Blend the lemon juice, sugar and soda together, till the sugar dissolves.
  • Divide the ice into four glasses, pour the nimbu paani over it, and serve, garnish with the mint leaves.

Tangy Mango Rice recipe

rawmango rice


Raw Mango – 1 ,Cooked Rice – 1 Bowl ,Green Chillies – 5 to 6 ,Mustard Seeds – 1/4th Teaspoon ,Turmeric – 1/4th Teaspoon ,Groundnuts – 1/2 cup ,Curry Leaves – 8 to 10 ,Coriander Strands – 8 to 10 (finely chopped) ,Salt,Oil


* Take the raw mango and neatly wash it under running water.
* Peel the skin of the mango using a peeler. Now, grate the mango. Transfer this to a bowl.
* Take a pan and add oil, once the oil has heated, add mustard seeds, curry leaves and groundnuts.
* Saute them well. Then add the grated raw mango. Saute the ingredients well.
* Now, add the cooked rice and salt. Mix all the ingredients well. To garnish, add some coriander strands.
* Serve the tangy mango rice recipe with some fried chillies.

How to prepare Milk Rava Kesari?



Rava(Sooji) – 1/2 cup
Sugar – 3/4 cup
Milk – 2 cups
Melted Ghee – 2 tbsp
Cardamom powder – a tiny pinch
Saffron – 4 strands
Cashewnuts – 10
Raisin – 10


Heat ghee in a pan and roast cashew, raisins until it becomes golden brown, keep it aside. In the same pan, add roast the rava in low flame. Make sure that your flame must be low, Stir it until a nice aroma comes and when rava starts to change color then remove it from the stove and transfer to a fresh plate. Soak saffron strands in a tbsp of warm milk and keep it aside

Add milk to fresh pan and allow it boil, when it starts bubbling slowly add the rava little and little and stir it continuously- Make sure you don’t make lumps. Add kesari color, saffron milk and then start stirring continuously in a medium flame. Keep it covered for few minute until the rava gets cooked

After the rava is well cooked add sugar and then it will start loosen up.. Keep on stirring continuously. Until it becomes thick, add ghee and keep on stirring. Add cardamom powder and fried cashew raisins. Your Milk Rava Kesari is ready.

Yummy Cucumber Sambar

cucumber sambar

Ingredients (for sambar): 1. Medium-sized cucumber – 1 (cut in cubes) 2. Toor dal – 1 cup 3. Black-eyed peas – 1 cup 4. Jaggery – 2 tsp 5. Turmeric powder – ¼th tsp 6. Salt to taste
Ingredients (for sambar masala): 1. Grated coconuts – 2 cups 2. Coriander seeds – 2 tsp 3. Red chillies – 3 4. Urad dal – 2 tsp 5. Chana dal – 2 tsp 6. Cumin seeds – ½ tsp 7. Fenugreek seeds – ½ tsp 8. Tamarind paste – 2 tsp 9. Curry leaves – 1 strand (optional) 10. Asafoetida – A pinch 11. Cooking oil – 1 tsp
Ingredients (for seasoning): 1. Red chilli – 1 2. Mustard seeds – 1 tsp 3. Curry leaves – 1 strand 4. Cooking oil – ½ tsp


1. Wash the black-eyed peas well and soak them in water, leave overnight. Next morning, cook those in a pressure cooker. Switch off the stove after 1 whistle.
2. Keep it aside.
3. Wash toor dal well and add turmeric powder, water and a few drops of oil into it.
4. Pour toor dal into pressure cooker and cook it for three whistles. Don’t melt the dal.
5. Now, put the cucumber cubes, salt and water into the same pressure cooker and cook it up to two whistles. Now, the dal will melt completely.
6. Take a pan and dry roast the red chilies, urad dal, chana dal, cumin seeds, coriander seeds, fenugreek seeds and asafoetida. Don’t forget to use 1 tsp of cooking oil.
7. Now, take off the roasted spices from the stove and pour all these into a grinder. Add the grated coconut to the other spices.
8. Add water slowly. You don’t need a runny mixture.
9. Grind all ingredients well and make a thick masala.
10. Add this into the pressure cooker that contains the mixture of toor dal and cucumber. Add the black-eyed peas too that you’d kept aside.
11. Add water according to the consistency. Also, add jaggery and salt.
12. Cook the sambar up to 10-15 minutes.
13. In a separate pan, heats some oil and add red chilli, mustard seeds and curry leaves into it. When your sambar is done, temper it with this mixture.
14. Your cucumber sambar is ready to be served. Now, you know how to prepare the cucumber sambar. You can have it with rice, dosa or idli to enjoy it better.

Tomato Rice

tomato biryani


1 cup rice ,3 tomatoes chopped, will make 1-1/2 cup chopped tomatoes,3 tablespoons oil,1/4 cup raw shelled peanuts,1 teaspoon mustard seeds,1 green chili chopped,1/4 teaspoon turmeric,3 teaspoons samber powder, available in Indian grocery store,1-1/2 teaspoon salt,
1/4 cup cilantro (hara dhania) chopped,2 cups of water


* Wash and soak the rice in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
* Heat the oil in a saucepan over medium heat. When moderately hot, add mustard seeds.
* When the seeds cracks add peanuts and stir fry for one minute until peanuts are lightly golden brown.
* Add about 1 cup chopped tomatoes, green chili, turmeric, sambar powder, salt and cilantro, cook until tomatoes are tender. This should take about 2 minutes.
* Add rice and 2 cups of water mix and bring it to boil, lower the heat to low and cover the pen. Let it cook for about 18-20 minutes. * * Cook until rice is soft and water has evaporated.
* Stir the rice gently and add the remaining tomatoes stir gently, cover the pan and let it cook for 2 more minutes.
* Serve rice by it self or with yogurt.

How to Make Caramel-Almond Butter Cups

caramel almond


2 lightly packed cups pitted dates (about 20, 11 oz. total)
2 Tbsp. coconut oil
2 tsp. vanilla extract
Generous pinch of salt
8 oz. dark chocolate (at least 70%), chopped
1/3 cup almond butter
Coarse sea salt flakes, such as Maldon, optional


1. Place dates, 1 Tbsp. coconut oil, vanilla and pinch of salt in a food processor and pulse until blended and just some small pieces remain. With machine running, drizzle in 1 Tbsp. hot water. Continue to mix, adding more hot water if needed, until a smooth paste forms. Be careful not to add too much water; you want the caramel to be soft and supple but not too runny.

2. In a double boiler over simmering water, melt chocolate with remaining 1 Tbsp. coconut oil until smooth.

3. Fill 14 cups of a mini muffin tin with paper or foil liners. Spoon 1 tsp. melted chocolate into a muffin cup, spread with a small brush or the back of a spoon so chocolate covers bottom and most of the sides. Repeat with remaining muffin liners. Refrigerate or freeze until chocolate is firm. Spoon 1 to 2 tsp. almond butter into each cup, followed by 1 tsp. date caramel. Use moistened finger to press caramel down to a flat layer. Freeze for 10 minutes.

4. Top cups with remaining chocolate (start with 1 heaping tsp. per cup). Sprinkle each with a little bit of coarse sea salt flakes, if desired. Refrigerate or freeze until firm. Store in the refrigerator in an airtight container until ready to serve.

Spicy Potato Curry

aloo sabzi

Ingredients : Potatoes- 5 (cut into small cubes) Green Chillies- 4 (chopped) Tomato- 1 (chopped) Cumin Seeds- 1/2 tsp Red chilli powder- 1tsp Turmeric- 1/2 tsp Coriander powder- 1tsp Lemon Juice- 1/2 tsp Coriander leaves- 2 stalks (chopped) Salt- as per taste Oil- 2tbsp

Procedure :

* Heat oil in pressure cooker on a high flame. Then season the oil with cumin seeds.
* Once the seeds splutter and turn black, add tomatoes and sprinkle red chilli powder on it. Cook for 30 seconds.
* Then add the chopped potatoes and saute for 3-4 minutes on a low flame.
* After that, add turmeric, salt and coriander powder. Mix it up and cook on a low flame for 2-3 minutes.
* Then add 1 cup of water and close the lid of the pressure cooker.
* Cook for the duration of 2 whistles. When you open the lid of the cooker add lemon juice.
* Mix and then garnish and coriander leaves. Your potato with skin curry is ready to be served with rotis.
* It can also be served as an easy side dish with dal rice.

Carrot Pineapple Smoothie


Carrot Pineapple Smoothie is highly nutritious and very good healthy supplements drink. You can have this smoothie pre or post work out or you can have this smoothie for breakfast. Here is the preparation method mentioned below:


½ cup carrot juice
1 cup frozen pineapple
½ cup cashew hazelnut drink (milk of your choice), Almond
⅛ tsp cinnamon, ground
½ cup ice


Add all ingredients in a blender and process the smoothie until it get smooth.


If you want to sweeten it even more then add honey or 1tbsp of sugar as you wish.

Source: liveonindia

Rava Kesari

rava kesari


Sooji-186 gm,Cashewnut-20 gm,Kesar- a pinch,Clove-3 piece,Sugar-260 gm,Desi ghee-200 gm,Raisin -20 gm,
Pineapple essence-2 ml,Pineapple-75 gm,Cardamom- small 3 piece

1.Heat thick bottomed pan, add desi ghee and heat it
2.Fry cashewnuts,clove slightly
3.Add sooji and fry slightly
4.Add water ,sugar,kesar,pineapple chopped, pineapple essence
5.Add cardamom powder,add raisins
6.Serve hot