Recipes Seasoned with Love

Chana Dal Sambhar - Sambhar is a versatile dish that can be served with many dishes like idli, rice, dosa, pongal, wada, etc. This chana dal sambhar is a little different varient for who are tired of the regular sambhar but still want to try a superb side dish. I ngredients - For masala - 2 spoon chana dal - 2 teaspoon coriander seeds - 1 teaspoon fenugreek seeds - 1 teaspoon cumin seeds - 1 spoon poppy seeds - 3-4 dried red chilli - 1 teaspoon peppercorns - ½ teaspoon fennel seeds - ½ cup grated coconut - 2 garlic cloves - ½ teaspoon turmeric powder Vegetables for Sambhar - 2 potato - 2 onion - 3 tomatoes - 2 capsicum - 2 drumstick For tempering - ½ teaspoon mustard seeds - ½ teaspoon cumin seeds - 1 teaspoon asafoetida For garnishing - A handful of finely chopped coriander leaves.  Method 1. Soak the chana dal, coriander seeds, cumin seeds, fennel seeds, clove, peppercorns in ¼th cup water for half an hour.  2. Dry roast all together grated coconut, garlic, red chilli, poppy seeds

Rice flour and Urad Dal Chakli - Chakli, a traditional Indian snack that everyone enjoys to have along with their tea. During the time of the Diwali festival, varieties of chaklis are prepared. This is one of the varieties. Follow the steps so that it turns out crispy & yummy. Ingredients - 1 cup white urad dal - 3 cup rice flour - 2 spoon black sesame seeds - 2 spoon oil - 2 spoon pepper powder - salt Method : 1. Rinse the urad dal twice. Take a pressure cooker and add urad dal and 2 cups of water. Allow it to pressure cook for 3-4 whistles.  2. Once cooked let the cooked urad dal cool down to room temperature.  3. Take a mixer jar and add the cooked urad dal and grind it to a smooth paste without adding any water.  4. Next take a mixing bowl, add rice flour, pepper powder, salt, black sesame seeds and give it a good mix.  5. Next heat 2 spoon oil and add it to the flour mixture and again mix it with your hands. Now add the urad dal paste and knead to get a soft but firm dough. A

Peanut Butter - A protein rich recipe with loads of minerals that are essential for our body. Ingredients -  1 and 1/2 cup roasted and peeled peanuts 1 spoon salt 3-4 roasted garlic clove 2 red chilli 1/2 spoon black pepper 1/2 spoon oregano/mixed herbs 2 spoon melted ghee/butter Method -  1. Take a mixer jar add the roasted peanuts, garlic cloves, black pepper, red chilli, oregano and grind it into a fine powder. 2. Add 2 spoon melted ghee/butter and keep grinding until you get thick shiny smooth paste like texture.  3. Transfer the peanut butter into a glass jar and store it in refrigerator. (This can be stored and used for about 2 weeks) Note: you can enjoy this peanut  butter along with roti.  It can be taken with vegetables like cucumber, boiled beetroot and carrots.  Also it can be topped over salads. 

Ragi Pasta - Finger millet, commonly referred to as Ragi or Nachni, is an excellent source of calcium. Ragi should be a staple of our daily diets, but because there aren't many recipes that use it, we tend to go for other options. I'd like to share one recipe that is not only delicious but also a great substitute for the packaged pastas we typically eat. This pasta is easy to make and more healthier as it has Ragi and is freshly made. Ingredients -  For Ragi pasta - 2 cups Ragi flour - water (as per requirement)  - 1 spoon salt - 2 spoon oil For pasta making - 1 cup finely chopped cabbage - 2 capsicum - 3 tomatoes - 1 spoon red chilli - 1/2 spoon pepper powder - 1 large onion - 2 garlic cloves - 1 inch ginger piece - 1/4 cup finely chopped spring onion Method : 1. Take a mixing bowl add ragi flour, salt and mix it.  2. Next add warm water gradually and knead the dough. Keep adding water as required.  3. Knead the dough till it becomes soft, smoothy and non-sticky.  4. Coat the

Lemon Poha (No cook recipe) -  Poha is considered as one of the best replacement for rice & this recipe is a no cook recipe. Everyone will be more happier now that summer has arrived if you are not standing next to the gas stove while the food is being prepared. This lemon poha really tastes fantastic & you can enjoy as it is healthy, light, simple & easy to make. Ingredients -  - 1 cup poha - 2 lemon - 1 finely chopped green chilli - 1/4 teaspoon mustard seeds - 1/4 teaspoon cumin seeds - handful of soaked peanuts (optional)  - handful of finely chopped coriander leaves.  - 1/2 teaspoon asafoetida/Hing - 1/2 teaspoon turmeric powder - 1/4 teaspoon red chilli powder 1/2 teaspoon jaggery powder - 1 spoon gingelly oil - salt Method : 1. Rinse the poha by adding sufficient amount of water and drain the water completely using a strainer and keep it aside for about 10-15 mins. (Rinse atleast twice)  2. Check whether the poha has softened.  3. Take a large mixing bowl, add soak

Oats Bhel : Everyone love trying new snack every evening. We eat snacks with our tea every evening as an essential part of our meal. Try this oats bhel packed with the finest ingredients & nutrients instead of indulging in fatty & junk food. Spend some time preparing these delectable recipe and enjoying them with tea. Ingredients -  - 1 cup puffed rice - 1 cup oats - 1 cup thin poha - 3 spoon ghee/butter - a handful of curry leaves - 2 finely chopped green chilli - 1/4 cup peanuts  - 1/4 cup fox nuts (Makhana)  - 1/4 cup almonds - 1/4 cup cashew nuts - 1/4 cup pistachios - 1/4 cup raisins - 1/4 teaspoon turmeric powder - 1/4 teaspoon coriander seeds powder - 1/4 teaspoon cumin seeds powder - 1/4 teaspoon pepper powder - 1/4 teaspoon rock salt - 1 spoon salt - 1 spoon dried fenugreek leaves (Kasuri methi)  - 2 spoon jaggery powder Method - 1. Dry roast all the ingredients (oats, poha, puffed rice, peanuts, cashews, almonds, fox nuts, raisins, pistachios) one by one separately.

Vegan Rose Milk - Many people love rose milk. The most healthy version that you may enjoy without compromising your health is this one. Now that summer is here, we frequently prefer to indulge in cold beverages to stay hydrated. Making this Vegan Rose Milk is incredibly simple and quick. Ingredients - - 2 beetroot - 1cup freshly grated coconut - 2 spoons soaked chia seeds - Rose essence 4-5 drops - jaggery powder 1/2 cup - few dried rose petals  Method : 1. Cut the beetroot into small cubes.  2. Take a mixer jar add chopped beetroot, grated coconut, 1 cup water and blend for a couple of minutes or till the beetroot and coconut is grounded well.  3. Pour the mixture in a bowl that is lined with a thin muslin or you can use a strainer too.  4. Now squeeze the juice from the mixture.  5. Put the pulp back into the mixer jar once again and grind it for about a couple of minutes by adding one cup of water.  6. Squeeze the mixture once more to extract the juice, then discard the pulp. With

Tomato Sambhar  (Chettinad Style) - Sambhar is a traditional & versatile south Indian cuisine typically served as a side dish for breakfast foods or as a main course with rice.  The tomato used in this sambar recipe is well-known among those who avoid tamarind in their food. Ingredients - 1/2kg fully ripe red tomatoes - 15-20 shallots - 1 large onion - 4 garlic  - a handful of curry leaves - a handful of cashew nuts - 1 inch cinnamon stick - 1 star anise - 1 bay leaf - 4 dried red chilli - 2 spoon poppy seeds - 1 spoon fennel seeds - 1 spoon cumin seeds - 1 spoon pepper - 2 cloves - 1 spoon dried fenugreek leaves - 1/4th cup grated fresh coconut - 1/2 teaspoon turmeric powder - 1/2 teaspoon asafoetida powder - a small piece jaggery - 1/4th cup sesame oil - 1 teaspoon mustard seeds - a handful of coriander leaves for garnishing Method :  1. Heat a heavy bottom pan, add sesame oil. Once the oil is hot add cinnamon stick, star anise, bay leaf, cloves, cumin seeds, fenugreek seeds, gar