Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1690

Ingredients:
• 3 Big betel leaves
• 1 handful of grated coconut
• 1 small size tomato
• 1 tbsp peanuts
• 1 small inch ginger
• Few coriander leaves
• Few curry leaves
• ¼ tsp pepper powder
• ¼ tsp cumin powder
• Required salt

Procedure:
• In a mixie jar add all the ingredients and grind it to a smooth paste by adding little water.
• Transfer to serving bowl. If you want chutney to be little watery, add the water accordingly.
• For reference please click the above youtube link.

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1607

Ingredients:
• 2 cups Foxtail millet
• ½ cup Urud dal
• ½ cup Red thin poha/aval
• ½ tsp Fenugreek seeds

Procedure:
• Wash and soak foxtail millet for 6-8 hrs.
• Wash and soak urud dal for 4 hours.
• Add ½ tsp of fenugreek seeds along with urud dal.
• Wash and soak red poha/aval for half an hour before grinding the batter.
• Grind Urud dal and Foxtail millet first then add soaked poha/aval.
• This can be grinded in Mixie or Grinder.
• Transfer the batter to an vessel, add required salt and water.
• Mix well with your hands.
• Leave it for fermentation for 6-8 hours.
• After it ferments make uttappam with veggies of your choice or plain dosa.
• Tomato chutney will be a good option or you can make any chutney of your choice.
Enjoy having healthy breakfast for you and your family.

For reference please click the above youtube link.

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1957

Ingredients:
• 1.5 cups red rice
• 1.5 cups idli rice
• ½ cup urud dal
• 1 tsp fenugreek seeds
Procedure:
• In a vessel add red rice and idli rice together, wash and soak for 8 hours.
• In another vessel add urud dal and fenugreek seeds, soak for 4 hours.
• In a grinder add soaked urud dal and grind to a smooth paste. In between sprinkle water and do not add more water while grinding.
• Next add soaked rice and grind to a smooth paste.
• Mix both urud dal and rice batter together with your hands.
• For sweet version, take one half of the batter and pour in another vessel for fermentation.
• Let the batter be thick.
• Let it ferment overnight or 8 hours.
• Next day after it ferments, add 1 cup of jaggery and ½ cup of water in a pan. Once the jaggery dissolves, filter the impurities.
• Pour this in the thick batter which we had kept for sweet version.
• Add ½ tsp cardamom powder and 1/3 cup of shredded coconut to the batter and mix evenly.
• In the kuzhi paniyaram pan, add 1 tsp of oil in each kuzhi then pour the batter, once the sides are cooked then flip the other side, when both the sides are cooked, transfer to the serving plate.

For salt version:
• Take other half of the batter, add required salt and little bit of water and mix evenly.
• Let it ferment overnight or 8 hours
• ½ cup shallots
• 1 handful of coriander leaves
• ½ cup coconut
• In a pan add 2 tsp of oil, once it becomes hot, add mustard seeds, after it crackles, add shallots and fry for a minute or two.
• Then add coconut and fry for few seconds.
• Pour this in the salt version batter and mix.
• In the kuzhi paniyaram pan, add 1 tsp of oil in each kuzhi, then pour the batter, once the sides are cooked then flip the other side, when both the sides are cooked, transfer to the serving plate.
• It can be had with tomato chutney.

For reference, do click the above youtube link.
Notes: I have used iron pan for this. Avoid non stick for better health.

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1753

Ingredients:
• ¾ cup red poha/aval
• ¼ besan /gram flour
• ½ tsp cardamom powder
• 1 cup jaggery
• 2 tbsp cocoa powder
• Required ghee
Procedure:
• In a kadai, add 1 tsp of ghee. Once it becomes hot, add poha and fry for medium slow flame for 4-5 mins.
• After 5 mins switch off the stove and let it cool down completely.
• Then grind it to a fine powder form.
• In a pan add 1 cup jaggery and 1.25 cups of water.
• Let it boil for some time. Then filter the impurities and keep it ready.
• In the same kadai add ¼ cup of besan/gram flour and fry in medium slow flame for 4-5 mins or till the raw smell goes off.
• Once the raw smell goes, add the filtered jaggery water and mix evenly without any lumps.
• Add 2 tbsp cocoa powder, cardamom powder and mix evenly.
• Finally add powdered poha and mix.
• Water will be absorbed in few seconds. Keep stirring
• Once it starts to leave the sides of the pan, switch off the stove.
• Finally add 1 tsp of ghee and mix.
• In a plate grease with ghee and spread the burfi evenly.
• Let it set for 1 hour.
• After 1 hour, cut into desired shapes.
• Our super healthy chocolate burfi is ready to be served.

For reference, do click the above youtube link.

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1706

Ingredients:
• 1 cup brown rice
• ½ cup raw rice
• 3 medium sized ripen tomatoes
• 1 tsp fennel seeds
• ½ tsp ajwain seeds (helps easy digestion)
• 1-2 red chillies
• Required salt

Procedure:
• In a vessel add 1 cup of brown rice and ½ cup of raw rice together and rinse.
• Pour required water and let it soak for 1-2 hours.
• After 1 or 1.5 hours, check the rice.
• In a mixie jar/blender add fennel seeds, ajwain, red chillies, tomatoes and grind it to a smooth paste.
• Pour this tomato puree in the mixing bowl.
• In the same jar, add the soaked rice, grind for few seconds.
• Open the lid, add little water and grind again.
• Now add tomato puree and grind again like dosa batter.
• If it is too thick, add little water and required salt and grind again.
• Pour the batter in the vessel and mix properly.
• Let the batter rest for 15-20 mins.
• After 20 mins, pour the batter in tawa, drizzle some oil and close it with the lid.
• After few seconds open the lid and flip the other side. When both sides are cooked, dosa is ready to be served.
• It can be had with tomato chutney or peanut chutney.

Notes : If you want strong tomato flavor then add 1 more tomato. But see to that if tomatoes are too sour then dosa also will be sour taste. So adjust tomatoes accordingly.

For reference, do click the above youtube link.

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1706

Main Ingredient:
1 cup red aval/poha/flattened rice

1st recipe Ingredients:
• ½ cup soaked red poha
• 1 cup 1st thick coconut milk
• 1 cup 2nd coconut milk
• ½ tsp cardamom powder
• ½ cup jaggery
• 1 tbsp chopped almonds, cashews and dry raisins.

Procedure:
In a vessel add red poha, wash and pour water.
Let it soak for 1 – 2 hours. After 1 hour, check the poha, if it is soft, drain the water and keep aside.
In a vessel add jaggery and pour little water and mix.
Let it rest for 15-20 mins so that it will be dissolved.
After 15 mins, filter the impurities and keep it ready.
In a mixing bowl, add soaked poha, first thick coconut milk half cup, then 2nd coconut milk half cup and mix evenly.
Add dissolved jaggery water based on your sweet preference and then add cardamom powder and mix.
Finally add the chopped nuts and pour in the serving glass.
Notes: If you want kheer to be thick add more soaked poha or if you want to be watery add coconut milk according to the consistency you require.
The drained soaked poha water can be consumed directly or you can use for making any soups or can be included in any other recipes.

2nd recipe ingredients:
• ½ cup soaked poha
• 1 handful of washed mint leaves
• 1 chopped green chilly
• 1 inch chopped ginger
• Little tamarind
• Salt as required
• 2 tbsp skin peeled roasted peanuts
Procedure:
• In a mixie jar/blender, add chopped green chillies, ginger, tamarind, washed mint leaves and grind without adding water.
• After few seconds, open the lid and add very little water and grind again.
• Add reuired salt into it and grind for few more seconds.
• Now the mint paste is ready.
• In a mixing bowl, add soaked poha, fresh mint paste and mix evenly. Finally add the peanuts and mix.

Our quick, easy, healthy and fresh mint pulao is ready to be served.

For reference, please click the above youtube link.

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1786

Ingredients:
• 1/3 cup chopped carrots
• 1/3 cup chopped coriander leaves
• 1/3 cup chopped onions
• 3 Garlic cloves chopped
• ½ inch ginger chopped
• 1 tbsp lemon juice
• 1 tbsp arrowroot powder (check the link below to buy online)
• 1 tsp pepper powder (black or long pepper)
• Required salt
• 3 cups of water

Procedure:
• In a kadai, add 2 tsp of oil.
• Once oil becomes hot, add chopped garlic and ginger, fry for few seconds.
• Add onions and fry till it becomes translucent.
• Next add carrots and fry for 1-2 mins.
• In the meantime, add 1 tbsp arrowroot powder in a small cup, pour ¼ cup of water, mix without any lumps.
• Now add 3 cups of water to the kadai.
• Add salt, pepper powder and mix evenly.
• At this stage add arrowroot powder mix and let this boil in medium flame for 5 mins.
• After 5 mins, switch off the stove a mix.
• Lemon coriander soup is ready to be served. Its better to take immediately when the soup is hot.
For recipe link, please click the above youtube link.

Arrowroot powder link:
#/product/arrow-root-powder-100-grams/

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1901

Ingredients:
• 1 cup foxtail millet.
• 3 medium size ripen tomatoes
• 1 medium big size onion thinly sliced
• ½ tsp red chilli powder
• 1 Green chilly slit
• ½ tsp fennel seeds
• 2 cloves
• Small cinnamon stick
• 1 tsp freshly ginger garlic
• Required oil
• Required ghee
• Salt as required

Procedure:
• In a vessel add 1 cup of foxtail millet/thinai arisi and wash.
• I have made half cup for tomato rice and half cup for curd rice.
• Add 2 cups of water for 1 cup of foxtail millet.
• Keep this in the cooker. Once steam comes, put the whistle and let it cook in medium flame for 8-10 mins.
• In the meantime, in a kadai add 2 tsp oil and 1 tsp ghee.
• Add fennel seeds, cloves, cinnamon stick and curry leaves.
• Add onions and fry for few seconds.
• Then add tomatoes, ginger garlic, green chilly, red chilli powder and salt. Mix evenly.
• Let tomatoes cook. Do not add water. If you feel it’s too dry then add little bit of water.
• Once tomatoes got cooked, switch off the stove.
• Once steam goes, open the cooker.
• Take half portion of cooked foxtail millet and put in the mixing bowl.
• Then add tomato gravy and mix evenly.
• Now take other half of cooked foxtail millet.
• Smash it with the spatula. Add curd and mix.
• Add more curd based on your requirement.
• Add little water and required salt and mix evenly.
• In a small frying pan, add little bit of oil, once it becomes hot, add ½ tsp mustard seeds and 2 pinch of hing.
• Pour this into the curd rice mix.
• It will give nice aroma to the curd rice.
• Both tomato and curd rice ready to be served.
• Tomato rice can be had with pappad and curd rice can be had with any simple vegetable curry like carrots, beans or potato.

For reference please click the above youtube link.

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1758

Ingredients:
• 1 cup Ragi/Finger millet flour
• ½ cup whole wheat flour
• ½ cup jaggery
• ¾ cup – 1 cup ghee
• 1 tsp cardamom powder

Procedure:
• In a mixie jar, add jaggery and grind so that it will be easy to make a dough.
• In a mixing bowl, add ragi flour, whole wheat flour, cardamom powder.
• Finally add grinded jaggery and mix with your hands.
• Make sure there are no lumps.
• Add ¾ cup ghee initially and make a dough. Adjust the ghee according to the flour binding.
• Make 2 big balls.
• Place the butter paper in the baking tray and keep it ready.
• Roll the dough and make a round shape or any shape whichever you want.
• Place the shaped dough in the baking tray.
• Bake in the pre heated oven at 180 deg Celsius for 18-20 mins.
• Once done, let it cool down for sometime.
• Store this in air tight or glass container which will be good for 5-6 days.

For reference please click the above youtube link.

Details

Parent Category: Cooking Healthy

Category: Gaja Lakshmi's Cooking

Hits: 1588

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Ingredients:
• 1 cup red rice
• 2 tsp of yellow moong dal
• 1 tsp of cumin seeds
• 2 cups of water
• Salt as required
Procedure:
• In a mixie jar, add red rice and ground to a coarse powder in a rava consistency.
• In a kadai add 2 tbsp oil, once it becomes hot, add cumin seeds, 2 cups of water, yellow moong dal and salt.
• Close it with the lid and let it boil.
• Once it starts to boil, add the red rice coarse powder and stir.
• Let it be till the water absorbs.
• Once it starts to become thick, switch off the stove and transfer to a plate.
• Let it cool slightly, take a small portion and make a round shape with all the dough.
• In idli steamer(Pre heat for few mins with water) add the round shaped balls.
• Let it steam for 10 minutes.
• After 10 minutes, switch off the stove.
• Super tasty, healthy, red rice kozhukattai is ready to be served.

It can be had with tomato chutney for breakfast or simply like evening snacks.
For reference, please click the above youtube link.