BEST CLEANEST & LOW WATER CONSUMING KITCHEN GARDEN IDEA FOR FRESH ORGANIC SPINACH / FENUGREEK / CORIANDER / SPRING ONION ET CETERA AT HOME ANY TIME.- USE SHAKE OF LEFT OVER GREEN CUTTINGS OF VEGETABLES AS SHOWN IN MIXER AS MANURE

BEST CLEANEST & LOW WATER CONSUMING KITCHEN GARDEN IDEA FOR FRESH SPINACH / FENUGREEK / CORIANDER / SPRING ONION AT HOME ANY TIME.

                                             
                                                         
                                                     

   

                                                                               

Thepla / Parantha / Rumali Wrap

Thepla / Parantha /  Rumali Wrap

Ingredients for filling wrap

1. Paneer  cubes - 1/2 cup 

2. Mozzarella cheese cubes / 1/2 cup 

3. Green onion 3 to 4 finely chopped

4. Soya chap  1/2 cup finely chopped

5. Green chilies - 3 to 4 finely chopped

6. Salt as per taste

7. Coriander leaves chopped 1/2 cup

9. Basil leaves 4 to 5 finely chopped (if available) 

10 Spinach leaves 3 to 4 finely chopped 

11. Zucchini - 1/4 cup cut into small cubes 

12. Corn - boiled 1 cup 

Quantities of above items as per taste

Saute Soya Chap & Paneer / Milk Cheese in a pan for 3  minutes in oil at high flame then mix all other ingredients , saute further for 1 minute at high flame & keep covered on low flame for 5 minutes

Add Salsa Sauce / Tandoori sauce / Pizza - Pasta sauce, mix all keep covered for 3-4 minutes after switching off the flame.

Wrap the mix in Namak -  Mirchi Parantha / Thepla or Rumali Roti.

READY TO SERVE

CHEESE BALLS / CHEESE BOMBS

 CHEESE SHOTS

Ingredients

1. Potatoes 1/2 kg boiled and mashed 

2. Onions - 2 medium  finely chopped 

3. Green Chillies - 2 - 3 finely chopped 

4. Red Chilli flakes - as per taste / one pinch

5. Corn floor 1 spoon to bind the batter

6. Kasuri methi / dry fenugreek leaves - 2 tbsp

7. Namak./ salt as per taste

9. Beans finely chopped - 1/4 cup

10. Coriander finely chopped.1/4  cup

11. Fresh white Bread slices -  5 to 6 for bread crumbs (make small pieces of bread slices and grind to coarse 

     powder in shake making jug of mixer )

12 Mozzarella cheese  -   250 gm brick (cut into rectangular long fingers)

Steps

Mix all the ingredients from sr. no. 1 to 10 except s.no. 11 & 12 ...

Wrap potato mash around cheese finger to give a shape of bullet or your choice

Roll it in bread crumbs to cover with bread crumbs which will stick around it 

Deep fry these rolls on medium flame in fry pan , note that oil should be hot but not very hot...slowly cheese will melt inside for which potato mash should be thick enough to hold melted cheese.

Healthy Spicy Indian Oats & Semolina Pancake / Oats & Suji Chila

Healthy Spicy Indian Oats & Semolina Pancake / Oats & Suji Chila 

Ingredients

1. Semolina / Sooji / Rawa - 1 cup

2. Oats (dry roast & then grind to powder or whole) - 1 cup

3..Curd / Buttermilk - 1.5 cups

5. Tomatoes -  1 finely chopped 

6. Coriander leaves  - 1 cup

7. Cauliflower 1/2 cup finely chopped 

9. Beans 3 - 4 finely chopped 

10. Garlic 2 -3 cloves finely chopped

11. Onions 2 small  finely chopped 

12. Green chillies 2  finely chopped 

13. Salt as per taste 

14. Red Chilli flakes - as per taste

15. Water for making batter  

16. Oil - for light greasing of griddle 

Steps

1. Mix all ingredients from S.no. 1 to 15 and make a normally flowing thick mix

2. Brush griddle with oil & heat till it smokes

3. Spread (1 large spoon) the  mix on griddle / tawa on high flame for 3 minutes, it will start leaving tawa.

4. Reduce the flame to low and now keep the griddle covered for 2 minutes , by now the spread will leave the 

     griddle / tawa 

5. Flip the side, cook on high flame for 1 minute then turn the flame low now keep covered for 3 minutes.

READY TO SERVE

Can be served as it is or with Salsa Sauce, /Green Chutney / Tomato ketchup 

TIP - MAKE A VERY SMALL SAMPLE FOR CHECKING TASTE, IN CASE OF VARIATION BATTER  / SPICES --CAN BE ADJUSTED ACCORDINGLY ----- SEE SAMPLE IMAGE

Oats Chila for weight loss health fitness freeks

OATS CHILA 

Ingredients

1. Oats 1 cup

2. Semolina / Suji - 2 tbsp

3. Curd  / Buttermilk -  1/2 cup

4. Green chillies - 4 finely chopped

5. Onion - 1 small finely chopped

6. Garlic cloves - 3 finely chopped

7. Coriander & curry leaves a few finely chopped

7. Rock Salt as per taste .

9. Coconut oil / Mustard Oil 

Steps.

1. Dry roast oats and then grind them coarsely .

2. Add all the above ingredients and mix.

3. Make a free flowing batter (add water as required) and let it rest for 10 to 15 minutes.

4. Heat tawa / griddle , grease / brush it with  oil and spread the batter evenly on tawa , cover with lid 

    and cook for 5 min on low flame.

5. Turn the chila with the help of  flat spoon , cook until chila is cooked.

6. Serve hot with green chutney.

RED CLEAR SOUP

RED CLEAR / VEG SOUP

Ingredients 

1. Water -   6 glasses

2. Cauliflower  - 1/4 cup finely chopped 

3. Cabbage  - 1/4 cup finely chopped

4. Ginger smashed 1/4 inch cube

5. Garlic gloves smashed - 5 to 6

6. Green Chilly  2

7. Beetroot  - 1/4 cup finely chopped.

9. Coriander  - few leaves finely chopped.

10. Beans  - 1/4 cup finely chopped

11. Green Onion 1/2 cup finely chopped

12. Desi tomatoes -  2 cups finely chopped

13. Tamarind - 1/4 cup (soak in 1 cup water for 15 min, separate the seeds and extract the paste for mixing in 

      soup) 

14.  Curry leaves

15. Basil leaves

16. Tez patta / Bay leaf - 

Steps

1. Boil all the above ingredients in a  pressure cooker till 2 whistles .

2.  Let it rest for 10 minutes. Add salt and garnish with basil leaves

3. Can be served in three ways:-

     a)  As it is with all the vegetables

     b)  Vegetables strained out 

     c)  Vegetables mashed in mixer and then strained

TIP :  corn flour can be added to increase thickness / viscosity of soup.

LEHSUN CHUTNEY / GARLIC SAUCE

LEHSUN CHUTNEY / GARLIC SAUCE

Ingredients

1.Peeled garlic cloves 200 gms 

2. Ginger -  50 gms

3. Desi tomatoes 1/2 kgs

4. Oinions - 200 gms

5. Green Chilly - 4  

6. Coriander - a few leaves

7. Salt - as per taste

9. Whole Red Chilly - 3

10. Mustard Oil, mustard seeds for tadka   

Steps

1. Grind all the ingredients mentioned above in a mixer (except sr. no. 7 & 9).

2. Boil the ready paste for 30 min.

3. Heat Oil in pan.

4. Add mustard seeds & whole red chilly when starts to sparkle pour it over the boiled paste & mix..

5. Cover with lid and let it rest till it cools down. 

6. Ready to serve with nearly all Indian dishes.

Weight loss Smoothie

Weight loss Smoothie

Ingredients

1. Banana - 1 medium

2. Low fat cow milk / almond milk - 1 glass

3. Honey - 1 tsp

4. Oats (dry roasted) 1/2  tsp 

5. Cinnamon powder - 1/2 tsp

6. Chia Seeds - 1 tsp

7. Amonds - 5
9. Curd - 1 cup

Steps

Mix all the ingredients in a blender and serve cold, garnish with banana slices, sliced almonds & pinch of cinnamon powder.

Bread Roll

Bread Roll

Ingredients

1. Potatoes - 3 to 4 (boiled and mashed) / Paneer 1 cup 
2. Onions - 2 medium finely chopped
3. Green Chillies - 2  finely chopped.
4. Red chilly powder as per taste
5. Amchur powder / dry mango powder- 1/2 tsp
6. Anardana - 1/2 tsp (dry pomegranate seeds)  
7. Salt as per taste
9. Coriander leaves
10. Bread 6 slices
11 SALTED Water around 1 cup to soak the bread

Steps

1. Mix all the ingredients from Sr. no. 1 to 9

2. Dip bread in water (DEFINITELY add salt in water as per taste) and then squeeze water completely.

3. Make small bowls of potato / paneer batter and keep in middle of bread and make a roll (any shape you want round or oval).

4. Heat Mustard Oil in deep frying pan and deep fry the rolls on low flame till crispy brown and serve hot with green  chutney / tomato ketchup

Coconut Chutney (without fresh coconut)

Coconut Chutney (Without fresh coconut any time, just stock coconut flakes - dried or powder)

Ingredients

1. Coconut Powder - 1 cup / or you can also used fresh grated coconut if available.

2. Onion - 2 small cut into pieces

3. Garlic - 3 to 4 cloves

4. 2 tbsp chana dal soaked for 10 - 15 minutes.

5. Green Chilly - 2 

6. Mustard Oil, Mustard seeds, whole dry red chilly - 1 & 1 tsp soaked chana dal for tadka

7. Salt as per taste.

Steps

1. Add all the ingredients mentioned above except sr. no. 6 and grind to fine paste.

2. Heat oil in pan add all ingredients in sr. 6 and pour on the paste, your coconut chutney is 

    ready.

3. Garnish with finely chopped and smashed Green chilly & coriander twigs.

 

   

Vegetable Pulao

Vegetable Pulao 

Ingredients

1. Rice  (Brand - Double Chabi 1121) - 1 glass

2. Potato - 2 cut into cubes

3. Cauliflower /  Phool Gobhi -  1 small cut into pieces

4. Peas / Matar -  1 small bowl

5. Onions - 2 medium sliced / 5 very small size whole

6. Mushroom - 1 bowl 

7. Tomatoes - 2 medium sized mashed in fine paste or chopped into pieces as per taste

9.  Salt - as per taste

10. Red Chilly flakes -  as per taste

11. Maggi masala - 1 pouch - special attraction for kids.

12. Green Chilly - 3 to 4 diced

13. Kasuri Methi - 1 tbsp - to sprinkle 

14. Desi Ghee - 3 tbsp

15. Cumin Seeds - 1 tsp

16. Water - 1.5 glasses

Steps.

1.  Wash rice and soak for 15 minutes

2. Heat ghee in cooker and add cumin seeds.

3. Add onions when cumin seeds start to sparkle

4. Saute for about 5 minutes.

5. Add all the vegetables mentioned in ingredients except tomatoes.

6. Saute for about 5 minutes.

7. Then add tomatoes and cook for a while till ghee gets separated.

9. Add salt , chilly flakes, mix well.

10. Add soaked rice , maggi masala and water stir well, close the lid of cooker, after one whistle low 

      down the flame and after 2 min swtich off the gas.

11. Sprinkle kasuri methi and again cover the lid for 2 minutes. mix and serve hot with white butter
      topping .

Vrat wali Sabudana Tikki

Sabudana Tikki - Vrat / fasting wali 

Ingredients

1. Boiled Potatoes/ Alu -  500 grams

2. Sago / Sabudana - 200 grams (soak for at least 3 to 4 hours, then strain the 

    water).

3. Water Chestnut Flour / Singade ka ata - 5 to 6 tbsp for binding the mixture

4. Green Chillies - 5 to 6 finely chopped

5. Rock Salt / Senda Namak - as per taste

6. Coriander Leaves 

7. Kasuri Methi

9. Mustard Oil (for best taste and also good for health, however can use refined 

    oil also) - for frying the tikkis.

Steps

1. Mix smoothly mashed Potatoes / Alu and strained Sago/ sabudana  in a large 

    bowl.

2. Then add all the above ingredients and make a smooth paste without 

    damaging sabudana

3. Grease your hand with little oil and make small flat round balls / tikki. 

4. Heat oil in karai and fry the tikkis.

5.  Serve hot with curd & green chutney as per your taste

Aloo / Alu Methi Doodh Wale

Aloo / Alu Methi Doodh Wale - Creamy Fenugreek leaves with potatoes 

Ingredients

1.  Potatoes / Alu - 4 medium size, diced in cubes
2.  Methi Leaves  -  1/2 kg
3.  Green Chillies - 4 to 5  or as per taste - finely chopped
4. Garlic - 4 cloves
5. Salt - as per taste
6. Turmeric Powder  - 1/2 tea spoon
7. Full cream milk - 3 cups & 1/2 cup cream
9. Mustard Oil -  2 to 3 tablespoons
10. Cumin Seeds - 1 tsp

Steps

1. Heat mustard oil in pan.
2. Add potatoes and fry till light brown .
3. Add cumin seeds, finely chopped garlic & green chillies .
4. Then add methi / fenugreek leaves & peas if required, salt & turmeric powder and cook with lid          till potatoes, peas leaves are cooked.
5. Now add milk and cook for 7 to 10 minutes at low flame with covered lid.
6. Switch off the flame, add cream and let it rest with covered lid.
7. Serve hot with Garlic Naan, Namak Mirch (chilly flakes) ka Parantha or Rumali Roti

TOMATO PEANUT CHUTNEY

Ingredients

1. Tomatoes - 4 large , preferably red desi Indian tomatoes  

2. Onions -  2 small 

3. Garlic - 3 to 4 cloves

4. Garlic -  1/2 inch

5. Green Chilliness -   3 to 4 

6. Whole red chilly  -  3 to 4 

7. Salt as per taste - 1 tea spoon

7A  Oil - 1 tea spoon 

9.  Cumin Seeds - 1/2 tea spoon

10. Sarso Daan & rai - 1/2 tea spoon

11. Curry Leaves - 10 to 15 leaves 

12. Roasted Peanuts -  1 small bowl

STEPS 

1. Heat oil in pan.

2. Add cumin seeds, mustard seeds / sarson.

3. When starts to sparkle add sliced onions.

4. When slightly sauted add ginger , garlic & curry leaves and sliced tomatoes.

5. Cook with lid for about 5  minutes, add peanuts & salt and mix well.

6. Let it cool, grind the mixture in grinder.

7. Delicious tomato chutney is ready (enjoy with ajwain, namak parantha / green chilly, namak
    parantha).

UTTAPAM (made of Idli / Dosa batter - easily available in market)

UTTAPAM 

(made of Idli / Dosa batter - easily available in market)

 Ingredients

1. Idli / Dosa batter  - 1 bowl (300 grams) 

2. Suji (semolina) - 1/2 cup

3. Onions - 2 small (finely chopped)

4. French Beans -  5 to 6  (finely chopped)  

5. Tomatoes - 2 small (finely chopped)

6. Green Chillies -  3 to 4 (or as per your taste) finely chopped 

7. Coriander leaves & Curry leaves - 1 small bowl

8. Coconut Milk - Coconut powder - 1 cup

9. Gun Powder - 2 tablespoon

10. Cow Milk  - 1/2 cup

11. Salt - as per taste

12. Red Chilly flakes - as per taste 

13. Kasuri Methi (only leaves) -  1 tablespoon

14. Water - 200 ml or as per desired viscosity 

Steps

1. Mix all the above ingredients in a large bowl (onions & gun powder to be marinated separately 

    for 15 minutes first then mix in rest mixture)

2. Brush the griddle / tawa / tava with Oil / ghee / butter as desired and pre heat till it smokes (to be 

    heated thoroughly or batter will stick to tawa)

3. Spread the batter on griddle and cook uncovered for 1.5 minutes or till the batter leaves the tava  

4. Pour a little ghee on sides of Uttapam, change the side of the uttapam with help of flat spoon 

    (rounded edges & not sharp edged spoon).

5. Cover with a lid and cook the uttapam for another 2 - 3 minutes.

6. Serve hot with Coconut / Green / Garlic Tomato Chutney.

* For CHEESE UTTAPAM spread Mozzarella Cheese immediately after spreading batter on griddle 

    

1 Raw vegetable , cut / cop finely

2 ( Gun powder)

3 (Onions & gun powder for marination)

4 (Idli / Dosa batter)

5 (Mix all the ingredients)

5 A (Add milk to the batter)

6 (Ready batter)

z

7 (Spreaded batter on preheated smoking
tawa)

9 (Cover after cooking for 1.5 minutes for another approx 2 min)

10 (Flip over to other side)

11 (Ready to serve)