Vegetable Kodri

Prep.20 min., Cooking time 10 min., for 2 Persons


Oil                                                        1 ts

Cumin Seeds                                      ½ ts

Curry Leaves                                      8-10

Cinnamon                                           1 pc

Clove buds                                          4-5

Ginger-Garlic-Chilli Paste                   1 tbsp

Onion finely chopped                          1

Capsicum chopped slices                   1

Tomato finely chopped                       1

Turmeric Powder                                ½ ts

Red Chilli Powder                               1 ts

Garam Masala                                    ½ ts

Fennel Seeds Powder                        1 ts

Salt to taste

Mix Vegetable parboiled                     1 bowl

(Potato, Carrot, Coli Flower, French Beans, Green Peas)

Curd                                                    2 tbsp

Kodri (Foxtail Millet) boiled                 1 cup

Fresh Coriander Leaves                     1 tbsp


Raita (spiced curd) for serving



Heat Oil in a pan. Add Cumin Seeds, Curry Leaves, Cinnamon, Clove buds and Ginger-Garlic-Chilli Paste and sauté. Add finely chopped Onion and sauté. Add chopped slices of Capsicum and sauté. Add finely chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Fennel Seeds Powder and Salt. Mix well and cook on medium flame. When Tomato softens, add curd and cook for a while. Then, add parboiled Mix Vegetables and mix well. Add boiled Kodri and mix well. Continue cooking on low-medium flame for 3-4 minutes.

Take on a serving plate. Sprinkle Fresh Coriander Leaves.


Serve Fresh and Hot with Raita.


Fill Tummy and Feel Satisfied…


Eat Kodri and Maintain Diet…

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Zalawadi Tikhari Chana – Zalawadi Hotty Grams

Prep.20 min., Cooking time 30 min., for 4 Persons


Green Chickpeas                                250 gm

Oil                                                        ¼ cup

Clove buds                                          5-6

Cumin Seeds                                      1 tbsp

Onion finely chopped                          2

Chilli-Garlic Paste                               2 tbsp

Beetroot grated                                   ½ cup

Ginger grated                                      2 tbsp

Tomato grated (no skin)                     3

Green Chilli finely chopped                2-3

Buttermilk                                            1 cup

Star Anise Powder                              1 tbsp

Garam Masala                                    1 tbsp

Salt to taste

Fresh Coriander Leaves                     2 tbsp

Onion Rings for garnishing



Boil Green Chickpeas with Salt.


When boiled, partially crush and add Buttermilk. Keep a side.


Heat Oil in a pan. Add Clove buds and Cumin Seeds. When spluttered, add finely chopped Onion. Continue on medium flame while stirring until Onion softens.


Add Chilli-Garlic Paste, grated Beetroot and grated Ginger. Cook well until all the stuff in the pan becomes soft.


Add grated Tomato and continue cooking for 3-4 minutes on medium flame while stirring occasionally.


Add finely chopped Green Chilli. Mix well and cook for 2-3 minutes.


Add prepared mixture of Green Chickpeas and Buttermilk. Cook to boil on medium flame.


When almost boiled, add Star Anise Powder, Garam Masala, Salt and Fresh Coriander Leaves. Mix well and continue on medium flame for 2-3 minutes.


Remove the cooked stuff in a serving bowl.


Garnish with Onion Rings.


Serve Hot with Rotla.


Energise Your Body with Powerpacked Hotty Green Chickpeas…

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Prep.15 min., Cooking time 5 min., for 2 Persons


Eggplants                                1

(grilled and mashed)

Jaggery                                   1 tbsp

Tamarind Pulp                                    2 tbsp

Sesame Seeds powder          1 tbsp

Garam Masala                        1 ts

Onion chopped                       1

Fresh Coriander Leaves         2 tbsp

Red Chilli Powder                   1 ts

Salt to taste

For Tempering:

Oil                                            2 tbsp

Cumin Seeds                          1 tbsp

Dry Red Chilli                          2-3

Asafoetida Powder                 Pinch


Onion Rings and Fresh Coriander Leaves for garnishing.



Take in a bowl, Jaggery, Tamarind Pulp, Sesame Seeds Powder, Garam Masala, Red Chilli Powder and Salt. Mix well.


Add grilled and mashed Eggplants, chopped Onion and Fresh Coriander Leaves. Mix well. Keep a side.


For Tempering:

Heat Oil in a pan. Add Cumin Seeds, Dry Red Chilli and Asafoetida Powder. When spluttered, remove the pan from the flame and pour this tempering on prepared Eggplants mixture. Mix well slowly.


Leave it to cool down.


Garnish with Onion Rings and Fresh Coriander Leaves.


Serve with Roti or Millet Rotla…

Hit The Winter Cold with Heat of Eggplants…


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Lemon-Ginger Tea

Prep.5 min., Cooking time 5 min., Serving 1


Lemongrass                                        3 tbsp

Basil Holy Leaves  (Tulshi)                  10

Fresh Mint Leaves                              20Continue Reading

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