My fourth cook book

 My friends and family members have repeatedly requested me for a book on breakfast that can be prepared quickly. The result is this book on Tiffin. I hope they will pore over it everyday and be rewarded. Considering that most Indians would prefer breakfast recipes prepared in their region, I have made every effort to include some of the popular breakfast recipes prepared across India. This book on breakfast is different, as all the recipes in it are nutritious, low on calorie and easy to prepare.  It is also an excellent book for everyday cooking.  In fact, everyone at home looks into it to prepare a breakfast the next day.

  

   https://www.amazon.com/dp/B07NYH8J67

Get it free on kindle unlimited.

Dalia kitchadi

Dalia contains high fibre and complex carbohydrates. This keeps the hunger pangs at bay for long time. Hence, it is an excellent food for diabetics. 

Ingredients:
Dalia - 2 cup
Shelled peas - 1/2 cup
Carrot - 1 
Beans - few 
Onion  - 2
Tomato - 2
Garlic - 3 pods
Mint leaves - few
Coriander leaves - few
Turmeric powder -1/2 tsp
Garam masala powder -1/2 tsp
Sambhar powder - 1/2 tsp
Salt and oil - As required

Method:
Chop the vegetables into small pieces. Crush the garlic pods. Heat little oil in a frying pan or cooker. Add the onions and crushed garlic. Stir fry for few seconds. Then, add all the powders, tomato and salt. Cook till the tomatoes turn mushy. Add the vegetables, coriander leaves and mint leaves. Stir cook for few seconds. Add four cups of water. When the water begins to boil, add the broken wheat. Close and cook till the vegetables are done. 

Raw turmeric lemon pickle

Raw turmeric has a lot of health benefit. No wonder that it is used widely in Indian cooking. It is considered to have antioxidant, anti-viral, anti-bacterial, anti-fungal, anti-carcinogenic and anti-inflammatory properties. It helps in aiding digestion, regulating blood sugar besides curing various skin problems. Preserving them in pickle form not only makes it palatable but also helps in consuming it regularly. Along with lemon the health benefit of this pickle increases further.

                                          raw turmeric 

Ingredients:
Raw turmeric -100 gms
Lemon - 5 
Mustard seeds -1 tsp
Asafoetida powder -1/2 tsp
Sesame oil -4 tsps
Chilly powder - 8 tsps
Salt to taste

                               Chopped raw turmeric and lemon

Method:
Wash and scrap the outer skin of the raw turmeric. Cut it into small pieces. Cut the lemon also into small pieces. Add the required salt and chilly powder. Set it aside for five or six days. Keep stirring it daily during this period.  On the sixth day, temper mustard seeds and asofoetida in sesame oil and add to the pickle. Stir well and store it in airtight jars. 

Special Kara Kuzhambu

There are various types of kuzhambu that are eaten with steamed rice. Kara kuzhambu is one such tangy spicy gravy that does not use lentils in its preparation.The name of the kuzhambu also changes with the type of ingredients that is used. If eggplant is used then it is called kathrika kuzhambu. If dried beeries are used then it becomes vathal kuzhambu. Unlike other kuzhambu, kara kuzhambu generally has onion, garlic and tomato in its prepartion.
Here, I am presenting a special kara kuzhambu that has the ingrediets of vathal kuzhambu and kara kuzhambu.

Ingredients:
Drumstick -1
Shallots - 250 gm
Tomato - 2
Grated coconut - 1/2 cup
Tamarind - lemon size
Brown sugar - 1 tsp (optional)
Dried black night shade berries - 2 tsp
Garlic - few pods
Turmeric powder - 1 tsp
Chilli powder - 3 tsp
Sambhar powder -4 tsp
Asofetida powder/hing - 1 tsp
Curry leaves - few sprigs
Mustard seeds -1 tsp
Black gram - 1tsp
Sesame oil - 1/2 cup
Salt to taste

Method:
Soak the tamarind in water. Extract the pulp from it. Add all the powders to the tamarind water. Keep it aside.
Cut the drumstick into 1 inch length. Skin the shallots. Stir fry half the shallots and drumstick. Fry the night shade berries in oil. Add the fried berries and vegetables to the tamarind water. Cook till the vegetables are done.
In the meantime, chop the garlic and balance shallots. Fry them in generous amount of oil. When the onions turn translucent, add the tomatoes. Keep frying till it turns mushy. Then, add the grated coconut. Stir fry for few seconds. Set aside to cool. Then, grind it into a smooth paste.    
Combine the ground paste, brown sugar and curry leaves with the cooked vegetables. Add more water and check the consistency. Bring it to a boil. Temper mustard seeds and black gram in little oil and garnish the kuzhambu. Serve along with steamed rice. 

Note:
Black night shade berry is known as manathakali in Tamil and makoy in Hindi. The leaves of this plant are prepared as vegetable, while its  berries are made into vathal(sun dried preserve). Vathal is prepared by soaking the green berries in salt and buttermilk for few days and drying it in sun till it becomes hard and crispy. It is stored in air tight containers for over a year. The dried berries are fried and added to kuzhambu or eaten along with curd rice. This berry is considered to have a lot of health benefits, besides aiding in digestion and keeping the tummy clean.

Extract the tamarind pulp from tamarind

Add the turmeric powder, chilli powder, sambhar powder and asafoetida powder

The tamarind water will look like this

Add the sauteed shallots and drumstick

   




Add  the fried night shade berries to it and boil till the vegetables are cooked well.     

Chop the balance shallots and garlic                                                               

                                                                             






When it becomes translucent  add the tomatoes   

When it becomes mushy add the grated coconuts

Stir fry for few seconds

Cool it well before grinding

Grind it to a smooth paste

Add the ground paste and curry leaves to the prepared vegetable

Check for consistency and bring to a boil.

Finally, add the mustard seeds and black gram tempered in oil

yummy ! kara kuzhambu is ready to be served

Palak paneer parota

Spinach or palak as it is called in Hindi is rich in fiber besides vitamin A and C. When combined with cottage cheese/paneer its calcium content also increases. Hence, this is ideally suited for women and growing kids and particularly diabetics.

Ingredients:
Chopped spinach leaves -3 cup
Whole wheat flour -5 cup
Green chillies -2 
Coriander leaves -1/2 cup
Cottage cheese/paneer - 100 gm 
Chilly flakes 1 tsp 
Cheddar cheese cube -1 (optional)
Salt and oil - As required

Method:
To prepare filling:
Wash the cottage cheese. Chop the coriander leaves and green chillies finely. Mash the cheese cube and the cottage cheese along with the chopped green chillies and coriander leaves. 
Divide it equally and prepare  round balls with it. This becomes the filling for the flat bread.
To prepare the dough:
Add little salt to the spinach and stir fry till it changes colour. Set it aside to cool. Then, combine it with chilli flakes and wheat flour. Prepare a soft dough by adding spoonfuls of water if required. Rest for few minutes not more. Divide it into equal parts. 
To prepare the parota:
Flatten one part of the dough a little. Place the filling and seal it completely. Shape it form small balls. Roll out each of the ball with the filling into round flat breads.
Heat a griddle and cook each flat breads on both sides using little oil. Serve hot with red chutney, tomato sauce and green chutney.

Broccoli in white sauce

Ingredients
Onion - 2
Blanched broccoli - 2 cups
Onion -2
Garlic -few pods
Skimmed milk -1 cup
Grated cheddar cheese -1 cup
Milk powder -2 tsp
Oil as required
Salt to taste

Seasonings:
Oregano powder/pizza seasoning -1 tsp
White pepper powder -2 tsp
Chilli flakes – 3 tbsp


Method:
Chop the onions finely. Crush the garlic pods coarsely. Combine the seasonings and milk powder with the milk. Keep it aside.
In a non-stick wok or kadai, stir fry the chopped onions with little oil. When it turns translucent add the garlic. Cook till the raw smell of garlic goes away. Then, add the blanched broccoli, milk mixture, grated cheese and salt. Cook stirring continously for seconds till everything is blended well. Serve hot.