Wednesday, August 15, 2018

This is a special sandwich for the 72nd  Independence day!!!
Such a healthy sandwich, with the goodness of Spinach, hung curd and radish and carrots.



Ingredients
Whole wheat slices - 12

For the Orange layer
Grated Carrots - 1/2 cup
Sweet and hot tomato sauce - 3 tbsps
Salt - a pinch

For the white layer
Grated white radish - 3/4 cup
Hung curd - 2-3 tbsps
Salt to taste
Pepper powder - 3/4 tsp

For the green layer
Green chutney - 1 cup
Spinach / palak - well washed, wiped and finely chopped - 1 cup(you can use whole leaves too)

Ingredients for the green chutney
Coriander leaves - a handful
Mint leaves - a handful
Green chillies - 2
Sugar - 1/4 tsp
Salt to taste
Almonds - 7-8
Lemon juice - 1 tbsp
Jeera/cumin - 1 tsp

Recipe cuisine: Indian; Category:Breakfast/Lunch/Dinner/starter
Prep time: 15 - 20 mts; Grilling time: 3-4 mts for each sandwich

Serves 3

Carrots grated


Sweet & hot sauce, salt and sandwich masala powder added


all mixed well, The first Orange layer is ready


Radish grated, water from the gratings squeezed out, and the thick gratings kept aside


Hung curd, salt and pepper added


All mixed well, the middle White layer is ready.




Ingredients for green chutney loaded into the blender jar, and a smooth chutney is ground

Palak, washed and chopped, and the last and Green layer is ready.


We must start layering from the last and final layer. Take a slice of bread, spread the green chutney over it, nicely and thickly


Keep the spinach densely


Take another slice of bread, spread the white layer over it, and keeping the spread portion on top, keep and close the green layered bread slice


Now, take another slice, spread the orange-carrot layer, and keeping that portion on top, close the white layered slice


Now, close this orange layer with a plain slice. So, this way, each sandwich has 4 slices of bread in it. Isn't it a wholesome meal??


Heat the grill pan, spray olive oil over it, and keep the sandwich on it


Keep the sandwich pressed, so that all the layers will stick to each other well


One side done, flipped over


This is how it looks from the sides. This way, the corners are also not wasted.


Serve this nutritious, healthy sandwich with ketchup or Tabasco or Sriracha  sauce



This post first appeared in www.malpatskitchen.com












12:00:00 AM Mala Thiagu
This is a special sandwich for the 72nd  Independence day!!!
Such a healthy sandwich, with the goodness of Spinach, hung curd and radish and carrots.



Ingredients
Whole wheat slices - 12

For the Orange layer
Grated Carrots - 1/2 cup
Sweet and hot tomato sauce - 3 tbsps
Salt - a pinch

For the white layer
Grated white radish - 3/4 cup
Hung curd - 2-3 tbsps
Salt to taste
Pepper powder - 3/4 tsp

For the green layer
Green chutney - 1 cup
Spinach / palak - well washed, wiped and finely chopped - 1 cup(you can use whole leaves too)

Ingredients for the green chutney
Coriander leaves - a handful
Mint leaves - a handful
Green chillies - 2
Sugar - 1/4 tsp
Salt to taste
Almonds - 7-8
Lemon juice - 1 tbsp
Jeera/cumin - 1 tsp

Recipe cuisine: Indian; Category:Breakfast/Lunch/Dinner/starter
Prep time: 15 - 20 mts; Grilling time: 3-4 mts for each sandwich

Serves 3

Carrots grated


Sweet & hot sauce, salt and sandwich masala powder added


all mixed well, The first Orange layer is ready


Radish grated, water from the gratings squeezed out, and the thick gratings kept aside


Hung curd, salt and pepper added


All mixed well, the middle White layer is ready.




Ingredients for green chutney loaded into the blender jar, and a smooth chutney is ground

Palak, washed and chopped, and the last and Green layer is ready.


We must start layering from the last and final layer. Take a slice of bread, spread the green chutney over it, nicely and thickly


Keep the spinach densely


Take another slice of bread, spread the white layer over it, and keeping the spread portion on top, keep and close the green layered bread slice


Now, take another slice, spread the orange-carrot layer, and keeping that portion on top, close the white layered slice


Now, close this orange layer with a plain slice. So, this way, each sandwich has 4 slices of bread in it. Isn't it a wholesome meal??


Heat the grill pan, spray olive oil over it, and keep the sandwich on it


Keep the sandwich pressed, so that all the layers will stick to each other well


One side done, flipped over


This is how it looks from the sides. This way, the corners are also not wasted.


Serve this nutritious, healthy sandwich with ketchup or Tabasco or Sriracha  sauce



This post first appeared in www.malpatskitchen.com












Saturday, August 11, 2018

A protein rich recipe, combining the Spinach, which is Iron-rich and the masoor , moong and  tur dhals, which are protein-rich...


Ingredients
Tur dhal - 1/8 cup
Masoor dhal - 1/8 cup
Moong dhal - 1/8 cup
Turmeric powder - 1/2 tsp
Spinach - 2 cups, washed, and finely cut (Any type of spinach can be used...I have used Amaranthus)
Green chilli - 1, chopped fine
Ginger-garlic paste - 3/4 tsp
Onion - 1, chopped
Tomato - 1, chopped
Lemon juice - 1 tbsp
Kitchen king masala - 1 tsp
Salt to taste

To season
Ghee - 2 tsps
Jeera/cumin - 1 tsp
Broken red chilli - 1-2

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 15 - 20 mts

Serves 2


All 3 dhals taken in a pressure pan, turmeric powder added


soaked in hot water for 20 mts


Then to the above, spinach, green chilli and garlic-ginger paste added


Pressure cooked for 3 whistles, hand blended and salt added


Seasoning done in ghee


Onions added, sauteed till they become translucent


Now tomatoes also added


Add the Kitchen king masala also


Saute till the tomatoes become mushy


Add it to the blended spinach-dhal mixture


Lemon juice also added


Mixed well, simmered for 5 minutes


Serve with triangle parathas or any kind of roti



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
A protein rich recipe, combining the Spinach, which is Iron-rich and the masoor , moong and  tur dhals, which are protein-rich...


Ingredients
Tur dhal - 1/8 cup
Masoor dhal - 1/8 cup
Moong dhal - 1/8 cup
Turmeric powder - 1/2 tsp
Spinach - 2 cups, washed, and finely cut (Any type of spinach can be used...I have used Amaranthus)
Green chilli - 1, chopped fine
Ginger-garlic paste - 3/4 tsp
Onion - 1, chopped
Tomato - 1, chopped
Lemon juice - 1 tbsp
Kitchen king masala - 1 tsp
Salt to taste

To season
Ghee - 2 tsps
Jeera/cumin - 1 tsp
Broken red chilli - 1-2

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 15 - 20 mts

Serves 2


All 3 dhals taken in a pressure pan, turmeric powder added


soaked in hot water for 20 mts


Then to the above, spinach, green chilli and garlic-ginger paste added


Pressure cooked for 3 whistles, hand blended and salt added


Seasoning done in ghee


Onions added, sauteed till they become translucent


Now tomatoes also added


Add the Kitchen king masala also


Saute till the tomatoes become mushy


Add it to the blended spinach-dhal mixture


Lemon juice also added


Mixed well, simmered for 5 minutes


Serve with triangle parathas or any kind of roti



This post first appeared in www.malpatskitchen.com



Tuesday, August 7, 2018

Benefits of this millet RAGI aka Fingermillet are ineffable, it is loaded with Calcium, protein, minerals and vitamins.
*A specific amino acid, present in Ragi helps in weight loss.
*Increases bone strength.
*Controls diabetes.
*Reduces cholesterol.
*Aids relaxation.
*Treats anemia.
*Increases lactation, helps digestion.
*Is a very effective anti-aging millet.
Please check out my other Ragi recipes:
Ragi muddhe, Ragi rava dosa and Ragi-whole wheat dosa
Now, here is a variation of Dosa, with this millet, ground urad and poha. It was very good, crisp and yum!!

Ingredients
Ragi flour - 1 1/2 cups
Whole urad dhal - 3/4 cup
Poha- 1/4 cup
Methi/fenugreek seeds - 1 tsp
Salt to taste
Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Soaking time: 2 hrs;  Prep time: 15 mts;  Fermenting time: 8-9 hrs;
  Cooking time: 3 mts for each dosa

Yields 10 dosas

Urad dhal, poha and methi seeds taken in a bowl


and soaked for 2 hours


After soaking


Take ragi flour in a vessel, add salt to taste


Add 1/2 - 3/4 cup water and whisk it without lumps, leave it aside.


The soaked urad, poha and methi ground to a fine paste


then, added to the ragi batter


and mixed well, and left for fermenting., If you want to make for dinner, grind around 8 in the morning, let it ferment during day time. If you want to make for breakfast, grind in the evening and allow to ferment over night


Heat a tava, pour the batter in the center (like the regular dosa) and spread to the sides. Keep on medium flames, drizzle some oil around.


Dosa flipped over, and the bottom side is getting roasted.




This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Benefits of this millet RAGI aka Fingermillet are ineffable, it is loaded with Calcium, protein, minerals and vitamins.
*A specific amino acid, present in Ragi helps in weight loss.
*Increases bone strength.
*Controls diabetes.
*Reduces cholesterol.
*Aids relaxation.
*Treats anemia.
*Increases lactation, helps digestion.
*Is a very effective anti-aging millet.
Please check out my other Ragi recipes:
Ragi muddhe, Ragi rava dosa and Ragi-whole wheat dosa
Now, here is a variation of Dosa, with this millet, ground urad and poha. It was very good, crisp and yum!!

Ingredients
Ragi flour - 1 1/2 cups
Whole urad dhal - 3/4 cup
Poha- 1/4 cup
Methi/fenugreek seeds - 1 tsp
Salt to taste
Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Soaking time: 2 hrs;  Prep time: 15 mts;  Fermenting time: 8-9 hrs;
  Cooking time: 3 mts for each dosa

Yields 10 dosas

Urad dhal, poha and methi seeds taken in a bowl


and soaked for 2 hours


After soaking


Take ragi flour in a vessel, add salt to taste


Add 1/2 - 3/4 cup water and whisk it without lumps, leave it aside.


The soaked urad, poha and methi ground to a fine paste


then, added to the ragi batter


and mixed well, and left for fermenting., If you want to make for dinner, grind around 8 in the morning, let it ferment during day time. If you want to make for breakfast, grind in the evening and allow to ferment over night


Heat a tava, pour the batter in the center (like the regular dosa) and spread to the sides. Keep on medium flames, drizzle some oil around.


Dosa flipped over, and the bottom side is getting roasted.




This post first appeared in www.malpatskitchen.com




Friday, August 3, 2018

This is absolutely a summer salad, very very healthy. It has dates in it, and also the whole green gram dhal.
Please check my other Soups-Salads-Sandwiches



Ingredients
Dates - 2-3, finely chopped
Red bell pepper - 1/2, chopped
Green bell pepper - 1/2, chopped
Mint leaves- 1/4 cup, washed and chopped
Watermelon - 1/2 cup, chopped
Pomegranate arils - 1/2 cup
Cooked green moong beans - 1/2 cup
Salt to taste
Pepper powder to taste
Grated carrots - 1/2 cup
Lemon juice - 1 tbsp

Recipe cuisine: Indian/International; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts(for the green gram dhal); 
Soaking time for the green gram: over night

Serves 3

Chopped dates and bell peppers in a bowl


Mint leaves added



Watermelon and pomegranate


Soaked, cooked and cooled green moong beans added, along with salt and pepper to taste


Lemon juice added


Forgot to add the grated carrots...they enter the bowl only now...


Mix well


and refrigerate for  minimum 2 hours before eating


Such a healthy and nutritious salad...a meal by itself!!!



This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
This is absolutely a summer salad, very very healthy. It has dates in it, and also the whole green gram dhal.
Please check my other Soups-Salads-Sandwiches



Ingredients
Dates - 2-3, finely chopped
Red bell pepper - 1/2, chopped
Green bell pepper - 1/2, chopped
Mint leaves- 1/4 cup, washed and chopped
Watermelon - 1/2 cup, chopped
Pomegranate arils - 1/2 cup
Cooked green moong beans - 1/2 cup
Salt to taste
Pepper powder to taste
Grated carrots - 1/2 cup
Lemon juice - 1 tbsp

Recipe cuisine: Indian/International; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts(for the green gram dhal); 
Soaking time for the green gram: over night

Serves 3

Chopped dates and bell peppers in a bowl


Mint leaves added



Watermelon and pomegranate


Soaked, cooked and cooled green moong beans added, along with salt and pepper to taste


Lemon juice added


Forgot to add the grated carrots...they enter the bowl only now...


Mix well


and refrigerate for  minimum 2 hours before eating


Such a healthy and nutritious salad...a meal by itself!!!



This post first appeared in www.malpatskitchen.com