Common Meal - Roti - Mixed Leaf Veg MultiGrain Roti

Mixed Leaf Veg MultiGrain Roti

Ingredients Quantity Jowar Flour 1 Cup Ragi Flour 1/2 Cup Bajra Flour/Sajja Pindi 1/2 Cup Methi Leaves,Finely Chopped 1/4 Cup Coriander Leaves,Finely Chopped 1/4 Cup Spinach Leaves,Finely Chopped 1/4 Cup Salt To Taste Green paste 1/2 Tbsp Gram Dal,Soaked 1 Tbsp Coconut Milk 2 Cups Onion Paste 2 Tbsp

Serving 4 Preparation Time 10 mins Cooking Time 20 mins

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1. Dry fry 3 flours seperately one by one till the rawness goes off.
2. Boil the coconut milk to full boil.
3. Mix all ingredients to form a soft dough. Knead for 3-4 minutes by adding required coconut milk. Cover and allow dough to rest for 10-15 minutes.
4. Divide dough into 10 equal portions. Using dry flour for dusting, roll out one portion into approx a 6 inch disc.
5. Cook one side of roti on a hot skillet or tawa on medium heat. Dip a cloth in coconut milk and grease it on roti.
6. When bubbles form, flip roti to the other side and cook for 30 secs or so. Increase the heat to high, pick up roti with tongs and flip it over onto the open flame. Continue to flip the roti until all raw dough disappears. Repeat process for remaining dough balls.

1. Place roti in an insulated container and smear with clarified butter or ghee.
2. Watch out more Roti/Chapati Recipes.
3. Have a look on more recipes with Multi Grains
4. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Lunch/Dinner - Rice - Mixed Leaf Vegetable Biriyani

Mixed Leaf Vegetable Biriyani

Ingredients Quantity Basmati Rice 1/2 Kg Whole garam masala 1 Tbsp Ginger garlic paste 3 Tbsp Coriander powder 1 Tbsp Biriyani leaves 3-4 Cococnut Milk 2 Cups for each cup of rice Vegetables Carrot,small Cubes 1/4 Cup Beans,small pieces 1/4 Cup Sprouts 1/4 Cup Cauli Flower,small pieces 1/4 Cup Leaf Vegetables Spinach/Palakoora 1/4 Cup Fenugreek/Methi 1/4 Cup Mint/Pudina 5-10 Amaranthus/Tota 1/4 Cup Chinese spinach/Bacchali 1/4 Cup Curry leaves 1/4 Cup Coriander leaves 1/4 Cup

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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4

1. In cooker pan add oil and ghee and add ginger garlic paste. Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should turn a lovely rose-red color. When fragrant, add the vegetables,garam masala, stirring so that they absorb the flavors evenly.
2. Add all leafy vegetables and salt. Stir fry until the leaves become evenly coated too.
3. Add coconut milk. Let the milk gets boil.
4. Finally add the rice to the milk and mix well. Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles).

1. Try Raita combination for biriyani.
2. Try more Biriyani Recipes.

Common Meal - Veg Curries - Vegetable Tofu Kurma

Vegetable Tofu Kurma

Ingredients Quantity Tofu 1 Cup Oil 1 Tbsp Coconut Milk 1 Cup Ginger Garlic paste 1 Tsp Carrot 1/4 Cup Potato 1/4 Cup Beans 1/4 Cup Green Peas 1/4 Cup Coriander powder 1 Tsp Fennel seeds 1/2 Tsp Cumin seeds 1/2 Tsp Bay leaf 1 Coriander Leaves 1 Tbsp Salt To Taste

Method :

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4

1. Cut the carrot, potato, peas and beans into small size. Boil them for 15 mins in water and drain them.
2. Heat pan, add oil, add bay leaf, curry leaves, cumin and fennel seeds. Add ginger garlic paste and fry till raw smell subsides. Add chopped veggies, coriander powder, one cup of water and boil till veggies are cooked.
3. Add coconut milk, ground paste and salt to taste.Cook till raw smell subsides. Add coriander leaves.
4. Add tofu to this and switch off the flame immediately. Mix the tofu to combine with kurma.

Tips :

1. Tofu is just like paneer extracted from soya beans milk.
2. It can be served with pulav/biryani's or even with roti's.

Lunch/Dinner- Dal/Sambar - Coconut Milk Rasam

Coconut Milk Rasam

Ingredients Quantity Coconut Milk 1 Cup Turmeric Powder 1/4 tsp Salt To Taste Gram Flour 2 Tbsp Tampering Oil 1 Tbsp Asafotida Pinch Cumin Seeds 1 tsp Mustered Seeds 1/2 tsp Green Chilli, Sliced 1 Garlic Cloves, Sliced 2 Curry Leaves 5

Method :

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4

1. Now heat oil in a sauce pan. Add the tempering ingredients and saute that for a min.Add in green chilli, curry leaves and mix well.
2. Add in gram flour to the coconut milk and mix well. Make sure there are no lumps.
3. Now add coconut milk and cook it in a medium flame. Bring this to boil in a medium flame. Add in the turmeric powder,salt and give it a good stir for 30 sec.
4. Bring this to a boil and cook for 5 mins or till it starts bubbling.

Tips :

1. Coconut milk is produced by steeping grated coconut in hot water then straining. Freshly sqeezed Coconut milk is the best while making this.You can even substitute it with canned ones.
2. Add chopped coriander leaves and season it before serving.
3. You can even add in the cooked dal to the mixture in the step 3.

Soft Drinks - Lassi - Coconut Sweet Lassi

Coconut Sweet Lassi

Ingredients Quantity Yogurt 1 Cup Sugar To Taste Fresh Cream 30g Coconut Milk 40ml Fruit Jam Garnish

Method :

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2

1. Combine all ingredients together (except for jam) in a blender and process until smooth.
2. Decorate with jam as you like.

Tips :

1. You can even add honey, cinnomon powder, cordomom powder to have nice taste.