ALOO SANDWICH

The Indian way of making a healthy and tasty sandwich for kids. Simple ingredients and easy to make. I used brown bread to make it even more healthier.

INGREDIENTS

Bread slices               10
Potatoes                     3 large
Onion                        1 medium
Green chilies              2 chopped
Coriander leaves        2 Tsp chopped
Salt                             to taste
Garam masala             1 tsp
Oil                               1Tsp
Butter                          to shallow fry
Jeera                           1 tsp

PROCEDURE

Boil potatoes, peel and mash them.
Heat oil in the pan and add the jeera.
Add the finely chopped onions. When the onions turn color add the chopped chilies, mashed potatoes, coriander leaves, salt, garam masala.
Let cool and set aside.
Take 2 bread slices and smear butter on both sides.
Layer potato mixture on one slice and close with other slice.
Now shallow fry the sandwich on medium flame on both sides. You can also use a sandwich maker.
Serve hot with tomato sauce.

SPICY PARWAL

INGREDIENTS

Parwal                      1/2 kg
Ground nut               3 Tsp
Red chilies                5-6
Oil                             4 Tsp
Salt                            to taste
Chana dal                  1 Tsp
Urad dal                    1 Tsp
Jeera                           1 Tsp


PROCEDURE

Heat a pan and dry roast the chana dal, urad dal, red chilies, jeera and ground nuts.
Make a fine powder.
Cut parwal into small pieces.
Heat oil in a pan and fry the parwal on slow flame till they are half done(with lid closed at the beginning).
When the parwal turns soft remove the lid and fry till the parwal turns golden brown on the outside.
Add the  ground powder. Fry till the curry is fully done.
Serve with hot steaming rice and ghee.

SWEET PARATHA

A simple kids favorite which can be made every time you make chapati or roti. Don't assume that I mixed sugar while making the dough. The procedure is simple. The secret is, think of the aloo paratha.....replace aloo stuffing with sugar. Are you confused......check the procedure. 

INGREDIENTS

• Wheat flour                  1 cup (makes  3 medium Parathas)
• Water                           for making the dough
• Salt                              a pinch
• Ghee                            4-5 Tsp
• Sugar                           2 Tsp for each paratha

PROCEDURE

Add salt to the flour. Add water little by little and make the dough- same as the chapati dough.
Smear some ghee on top of the dough.

Rest the dough for at least 3-4 hours.

Divide the dough into 3 parts.

Using a rolling pin and dry flour roll the dough into thin roti.

Smear a table spoon of ghee on the roti.  Now sprinkle 2 table spoons  of sugar on the roti.

If the sugar is too corse grind it to a rough powder.

Be liberal in using the sugar and ghee.

Now roll the roti like a mat.

Again roll it to form spiral. (You can also fold it like a triangle, like the normal chapati)

Now using the rolling pin make a thin paratha.

Heat a pan and fry the sweet paratha with ghee.

Enjoy it, as is or with fresh cream(meegada) from the milk. 

VANKAYA BAJJI

One the tastiest bajji's my mother used to make is vankaya bajji. Made with soft and tender brinjal, these bajjilu will melt away in your mouth.

INGREDIENTS

Tender brinjal                Long 3
Besan                             1 cup
Rice flour                        2 Tsp
Green chilies                   3
Ginger                             1 inch piece
Ajwain                            1 Tsp
Salt                                  to taste
Turmeric                         1/2 tsp
Oil                                  to deep fry

PROCEDURE

Grind the chilies, ginger and ajwain into a paste.
I use long and fat brinjals. Small and round brinjals will have more seeds and they don't taste good.
Slice the brinjal into the shape you want. I choose to cut into square pieces.
Sift the besan and this provides aeration which make the bajjilu fluff up.
Now heat 2-3 Tsp oil to Smoking hot and add it to the besan . Mix well(with a spoon, not hand......oil is hot)
Add rice flour, ground paste, salt, turmeric.
Now add water little by little and make a batter. It should be like the dosa batter, not too thick nor too thin.
Heat oil for deep frying the bajji.
Dip the brinjal slices one by one and fry them in the oil. The oil should not be smoking hot.
Keep the flame on med high.
One fine way of enjoying these bajjilu is with hot rice and ghee.

MIXED VEGGIE KURMA- MILD VERSION

A simple curry dish for any Indian bread-roti, naan, chapati, puri- or any rice dish- pulao, fried rice, vegetable rice. I have already posted the recipe for vegetable kurma. This recipe also has almost the same ingredients, but is milder in taste. I used fresh cream and butter in its preparation.

INGREDIENTS

Vegetables               2 cups(potatoes, carrots, peas, beans, cauliflower, zucchini)
Butter                       4 Tsp
Onion paste              1 cup
Tomato puree           1 cup
Cream                      1/2 cup
Garam masala          1 Tsp
Ginger garlic paste   1 Tsp
Red chilly paste        1 Tsp
Salt                           to taste
Coriander                 3-4 sprigs

PROCEDURE

Dice 2 medium sized onions and make a paste.
Make tomato puree with blanched and peeled tomatoes.(can use canned tomato puree)
Soak 5-6 red chilies in hot water and make a paste.
Dice veggies of your choice into bite size pieces and boil them.
Heat butter in a pan. Add ginger garlic paste, sauté for a minute.  Add the above pastes one by one, cover and cook till all the raw flavor is removed and the paste is well cooked.
Now add the cooked veggies, salt and add a cup of water.
Cover and cook for 15 to 20 minutes on a slow flame.
When every flavor is blended into veggies, add the garam masala and cream.
Cook for another five more minutes and serve with any flavored rice or Indian bread.

ONION-PEANUT CHUTNEY(MADRAS CHUTNEY)

Madras chutney as it is called is very famous in my childhood days. My aunt used to make it for breakfast. Made with peanuts and onions, the chutney tastes awesome with idly, dosa, vada, upma etc.

INGREDIENTS

Peanuts                    1 cup
Onion                      1 large
Red chilies               5
Salt                          to taste
Tamarind                 a small piece

For tadka
Oil                          2 Tsp
Chana dal               1/2 tsp
Urad dal                 1/2 tsp
Mustard                  1/4 tsp
Hing                       a pinch
Red chillies            2


PROCEDURE

Fry the peanuts on a slow flame with some oil. Let them cool.
Chop the onion and fry the onion pieces in a table spoon of oil.
Grind the peanuts, fried onions, salt, red chilies, tamarind. Add the water as required.
Fry the tadka ingredients in a table spoon of oil.
Add the tadka to the chutney.

MILK HALWA

You will be wondering how milk can be turned into halwa. But yes, I made this halwa with milk. One simple clue for making this is, add ghee while making khoya/pala kova. I will give the detailed procedure for making the sweet along with simple tips.

INGREDIENTS

Whole Milk                  4 cups
Condensed milk           1 cup
Sugar                            3 Tsp
Ghee                            4-5 Tsp
Nuts                              your choice
Milk powder                2-3 Tsp(if required)

PROCEDURE

Boil plain milk till it turns into 1 cup. It could take 30-45minutes.
Use a heavy bottom pan. I used the small pressure cooker to boil the milk as it has good thick bottom and milk do not get burnt while boiling.
Now add the condensed milk, sugar.  Condensed milk gives great color and taste to halwa.
Keep on stirring till you get to see the milk thickening.
Now add the ghee. If the milk absorbs the ghee it is well and good, but if the milk don't absorb the ghee add 2 Tsp of milk powder.
Stir continuously till the halwa consistency is attained. Remove from flame even when it is still on the liquid side because it thickens as it cools.
Add nuts of your choice and serve.
Believe me it tastes heavenly.

PANEER MINT PARATHA

One of the rich and tummy filling paratha recipes is paneer paratha. Made with grated paneer, mint and ghee this will not let you leave your dining table by eating one. You can have it as is with out any side dishes. Now a days you get low fat paneer available in market, so you can have as many as you want. Alternatively you can make chhana with low fat milk in your home and this makes the paratha very tasty.

INGREDIENTS

Wheat flour                  2 cups

Oil                                2 Tsp

Salt                               to taste

Water                           as required

Ghee                            for frying

For the filling

Paneer                          1 cup grated

Green chilies                2 very finely chopped

Coriander                     1 Tsp chopped

Jeera                             1 Tsp

Ginger                          1 tsp minced

Mint leaves                   2 Tsp finely chopped

PROCEDURE

Make a dough using wheat flour, salt, oil and water.

Let the dough rest for 4-5 hours.

Mix all of the filling ingredients. All the ingredients should be very finely chopped.

Take a large lemon sized dough and roll it into a small patty.

Place 2-3 tsp of filling in the patty and cover the filling with the patty from all sides.

Again roll the dough ball into a large paratha by using dry wheat flour. Gently roll the paratha. Do not use  pressure while rolling, otherwise the filling may come out.

Now fry the paratha on a tawa with ghee or butter.

Seve hot with any curry or simply curd. 

IDLY CHUTNEY WITH A TWIST

If you want idly chutney as you get it in some hotels then you will want to look at this recipe. Some of the restaurants serve the idly chutney with some garlic in it. If you are a garlic lover try this out.

INGREDIENTS
Fresh coconut                 1 cup grated
Roasted chana dal           1/2 cup
Cashew                           a handful
Garlic cloves                   2-3 large
Green chilies                   5
Salt                                 as required
Tamarind                        1 inch piece

For seasoning
Oil                                 1 Tsp.
Chana dal                      1/2 tsp.
Urad dal                        1/2 tsp.
Mustard                         1/2 tsp.
Curry leaves                  a few
Red chillies                   2

PROCEDURE
Grind the coconut, dal, garlic cloves, cashews, green chilies, salt, tamarind with water. Check the consistency as per your requirement.
Heat oil and add the tadka ingredients.
When the tadka is done add it to the chutney.
Serve with idly, dosa, upma, utappam........

ALOO CHANNA TIKKI

Nothing much to say about this healthy tummy filling cutlets. A small pre preparation is required but its worth it for eating these delicious  pan fried tikkis.

INGREDIENTS
Chana dal                  1 cup
Potato                        1 large
Grated carrot             1
Chopped coriander    1 Tsp
Chopped chilles          1 Tsp
Whole garam masala  cardamom, cloves, bay leaf, cinnamon.
Salt                             to taste
Chopped garlic          1 tsp
Rice flour                  2 Tsp
Oil                             for shallow frying

PROCEDURE
Soak the chana dal for 3 to 4 hours.
Cook the dal along with the whole garam masala.
Remove the masala and mash the dal to a thick paste.
Boil and peel the potato. Add it to the dal and mix well.
Add the grated carrots, chopped chilies, coriander, salt and chopped garlic.
Now add the rice flour. Add more if required.
Mix well and now make small thin patties and pan fry with little oil/butter.
Cook/fry on a very low flame for at least 6-8 minutes so that everything is cooked from inside.

IDLY CHUTNEY(FRIED CHANA, CASHEWS, SESAME, COCONUT, PEANUTS)

From the post heading you will be able to know what all are included in this chutney and how tasty it would be. This is not my recipe. My aunt makes this wonderful chutney and this is her own creation. All the ingredients used are tasty as is and when they are mixed together, they are like a burst of tastiness in your mouth. You got to try this for sure.

INGREDIENTS

Roasted channa dal              1/4 cup
Cashews                              1/4 cup
Peanuts                                1/4 cup
Sesame seeds                       2 -3 Tsp
Fresh coconut                      1/4 cup chopped
Green chilies                       5-6(more if you like it spicy)
Salt                                      to taste
Oil                                       1 Tsp
Chana and urad dal             1/2 tsp each
Mustard                               1/4 tsp
Hing                                    a pinch

PROCEDURE

Dry roast the cashews for 2-3 minutes.
Dry roast the peanuts completely and remove the skins.
Similarly dry roast the sesame seeds.
Grind the roasted chana, peanuts, cashews, coconut pieces, sesame seeds, green chillies, salt.
Add water according to your consistency and taste.
Fry the tadka ingredients in the oil and add it to your chutney.
Believe me you are going to be filled with praises at the breakfast table.

MY 250th POST

                         JEERA RICE

Flavored rice recipe is always the best and easy way to show off your kitchen skills. These simple rice dishes can be favorite for your kids and can be prepared easily for their lunch boxes. Whether it is tomato rice or pudina rice or palak rice or even a simple ghee rice......anything can accompany many spicy curries. Jeera rice is one such flavored rice which can be made in a jiffy and doesn't need any preparation.

INGREDIENTS

Cooked rice               2 cups
Jeera                          3 Tsp
Salt                            to taste
Cardamom                2
Cloves                       4
Cinnamon                 1 inch piece
Ghee                         2 Tsp
Cashews                   a handful

PROCEDURE
Heat ghee and add the jeera, cardamom, cloves, cinnamon, cashews. Fry on a slow flame till the cashews turn to golden brown.
Add the cooked rice, salt.
Top it with finely chopped coriander leaves.
Serve with any spicy gravy curry or a simple raita.

TIPS
Use fluffy and cooled rice. If the rice is hot then you will end with jeera rice paste.
You can also skip the garam masala ingredients if you don't like the flavor.
Don't use the masala powders or any ginger garlic, as they will dominate the jeera flavor.

POHA UPMA/ATUKULA UPMA

A healthy and easily digestible evening dinner recipe which can be made in no time is poha upma(atukula upma). Good for those who are on a diet. A truly filling and tasty recipe.
Choose poha which is thick.(dampudu atukulu, which are rich in fiber and vitamins and not the thin version). You can add lots of veggies and nuts to suite your taste.

INGREDIENTS

Thick poha                    3 cups
Onions                          1 thinly sliced
Potato, carrot                 1 each, diced
Green chillies                1 chopped
Coriander                      1 Tsp chopped
Oil                                 2 Tsp
Turmeric                        1/2 tsp
Salt                                 to taste
Cashews                         optional
Urad dal, chana dal        1 Tsp each
Mustard, jeera                 1 tsp each

PROCEDURE
Soak the thick poha in water for 20 minutes. Squeeze the water and set aside.
If you use the thin poha don't soak the poha. Just rinse in water and squeeze the water. I strongly recommend thick poha.
Heat oil in a pan and add the dals, jeera, mustard and cashews.
When the dals are fried add the veggies, green chillies.
Add a bit of salt.
Cover and cook till the veggies turn soft.
Now add the turmeric, poha, salt(enough for the upma).
Mix well and serve with curd.

HOME MADE CHHANA(PANEER)

Fresh made chhana can be used to make many sweet dishes, especially rasgulla, rasmalai. Many rich curry dishes also demand freshly made chhana. Making chhana at home is easy. This can also be used in dishes which need grated paneer. You can also make a block of paneer with this chhana by placing a heavy weight on the chhana tied in a muslin cloth. And finally you can make fat free chhana freshly at home and enjoy your favorite dishes without any guilt.

INGREDIENTS

Milk                       3 liters
Lemon juice           1/4 cup
                   or
Curd                       1/2 cup
Cold water             as required.

PROCEDURE

A thick bottom pan is required for heating the milk. Don't compromise with a normal pan.
Fill a large vessel with ice cold water and set aside.
Now heat the milk in the pan and let it come to a boil. I used fat free milk. The amount of chhana you get is less but you are free to have any amount of chhana without counting the calories.
Slowly add the lemon juice and stir the milk.
If you are out of lemons in your fridge you can use curd. It really works.
When the milk starts to curdle decrease the flame.
When the whole chhana comes to the top, switch off the flame.
Stain the whole thing in a strainer with a cloth on the top of the strainer.
Now slowly and carefully place the muslin cloth with chhana into the ice cold water. This helps the chhana to remain soft and removes the lemon flavor.
Squeeze out all the water from the chhana and use the fresh chhana in curries or sweets.
Place the chhana with muslin cloth in the strainer with a large weight on the top. After a few hours all the water is removed and you get a block of paneer.

CHILLI PANEER

A favorite snack for paneer lovers is chilly paneer. Paneer with bell peppers makes a wonderful starter. Indian paneer with a chinese flavor makes the dish a real delicacy. The deep-fried paneer pieces are sautéed in creamy sauces to make this tantalizing appetizer

INGREDIENTS

Paneer cubes                          1 cup
Corn flour                               2 Tsp
Maida                                     1 Tsp
Ginger garlic paste                 2 tsp
Pepper powder                       1 tsp
Oil                                          to deep fry
Red and green bell peppers    1 cup cubed
Onions                                   1/2 cup cubed
Ginger and garlic                   2 Tsp Finely chopped
Soy sauce                              1 tsp
Tomato sauce                        1 Tsp
Chilly sauce                           1 tsp
Vinegar                                  1 tsp
Green chilly                           1 chopped
Salt                                         to taste
Sugar                                      1 tsp
Oil                                          2 Tsp

PROCEDURE

Make a thin paste with corn flour, maida, ginger garlic paste, pepper powder and salt.

Dip the paneer pieces and leave the pieces for 15 minutes.

Now deep fry the pieces in oil till golden brown.

In another pan add 2 table spoons of oil.

Heat the oil and add the green chilly pieces, ginger garlic pieces. Fry till the raw flavor is gone.

Now add the bell peppers, onions.

Saute' for 2 minutes. 

When the veggies turn soft(should retain the crunch) add the soy sauce, tomato sauce, green chilly sauce, vinegar, salt and sugar.

Fry for a minute and add the paneer pieces.

Cover and leave for 1/2  a minute.

Sauté well and serve the appetizer hot.

NUTTY FRIED RICE(INDIAN RECIPE)

Nutty fried rice is one such recipe which will be a favorite for all who crave crunchiness in all dishes. Made with only nuts and no other veggie this is loved by kids. Can be had with any raita or gravy curry. It is a must try recipe.

INGREDIENTS

Cooked basmati rice                  3 cups
All kinds of nuts                        1/2 cup
Whole garam masala                 cardamom, cloves, cinnamon
                                                  bay leaf, star anise.
Ghee                                          2 Tsp
Saffron strands                           4-5

PROCEDURE
Soak the saffron strands 3tablespoons of hot milk.
Heat ghee in a pan and add the whole garam masala, nuts(I used cashews, almonds, pista, kishmish.).
Fry till all the nuts are fried fully.
Add the cooked rice, salt, saffron milk.
Serve with any gravy masala curry, raita.

TIPS
Use the chopped nuts to mix in the rice and top the dish with whole nuts.
You can add the crushed red chillies for a spicy taste.      

SANDESH

A sweet delicacy from eastern parts of India. This Bengali sweet has less of sugar, so even a person who doesn't like sweets can also have this without second thought. Moreover you can make the paneer required for this with low fat milk and have as many as you want without guilt. Unlike other sweets which require lots of ghee, bengali sweets are made with milk and mostly paneer and do not require any ghee (in many sweets like, rasgulla, rasmalai, sandesh, peda, basundi).

INGREDIENTS

Low fat milk              1 gallon
Lemon juice               1/4 cup
Sugar                          3/4 cup
Pista                            for garnish
Saffron                       10 -12 strands
Cardamom                 1/2 tsp(powder)

PROCEDURE

Soak the saffron in 2 Tsp of hot milk.
Boil the milk in a deep thick bottom pan. Thick bottom pan is a must as we are using low fat milk.
Slowly add the lemon juice and keep stirring.
When the paneer separates from the milk strain the whole thing into a muslin cloth.
Wash the paneer in muslin cloth in cold water. This not only removes the lemon flavor but also helps the paneer retain softness.
Squeeze out the water from paneer and knead the paneer for about 10 minutes or till you are able to make a round ball without cracks.
Now slowly add the sugar, milk soaked saffron strands, cardamom powder.
Heat a thick bottom pan and add the paneer mixture.
On a slow flame cook the paneer till the raw flavor is removed and the paneer leaves the sides of the pan. It roughly takes about 10 to 12 minutes depending on the quantity.
Now transfer the mixture into a plate and let it cool.
When the mixture is still warm knead the mixture for another 10 minutes.
Divide the mixture and make into desired shape.
Garnish with pistachios and serve.

SIMPLY TOMATO CURRY

Usually it is the potato curry that I make as a combination for chapathi or puri. But today it is simply tomato. My husband remembers his college days where he used to have chapati with tomato curry. I have tried many times to replicate his taste, but every time the answer is-not the same taste. Finally today I made a tomato curry which has almost the same taste as he used to eat in his college days. He gave me 8 on 10. The ingredients are simple, procedure is simple, taste is awesome.

INGREDIENTS

Tomatoes                          4-5

Oil                                    3 Tsp.

Chana dal                        1 tsp.

Urad dal                           1 tsp.

Mustard seeds                 1 tsp.

Hing                               1/2 tsp.

Turmeric                         a pinch

Salt                                 to taste

Sugar                              1 tsp.

Green chilies                    3 slit

Red chillies                      1 slit

Red chilly powder           1/2 tsp.

Coriander leaves              2 Tsp chopped

PROCEDURE

Finely chop the tomatoes. Choose tomatoes which are firm and with less water.

Heat oil and add the dals, mustard, chillies(red and green).

Add hing and turmeric.

When the tadka is done add the tomato pieces, salt.

Fry till the tomatoes are soft and all the water is evaporated.

Finally add the chilly powder, sugar and coriander leaves.

Serve with any Indian bread or plain rice.

LOW CALORIE CARROT HALWA

Carrot halwa is a favorite dish for most of the dessert lovers. Lots of ghee and khoya keeps many of us away from this delicacy. Here I found a healthy way of making the carrot halwa. It is low in calorie but high in taste. Check it out.

INGREDIENTS

Grated carrot              3 cups
Fat free milk               3 cups
ghee                            2 Tsp
Sugar                          1 cup(you can replace it with Splenda)
Nuts                            badam, kaju.
Fat free milk powder   3 Tsp

PROCEDURE

Heat the ghee and fry the grated carrot on a very low flame for about 15 minutes.
The carrot should loose its raw flavor. This is a very key step for tasty halwa.
Now add the milk, cook till every thing forms into a thick lump. It may take up to 20 minutes on medium flame.
Now add the sugar. You can replace sugar with no calorie sugar substitute.
Cook till the halwa thickens. Finally add the milk powder and chopped nuts.
Serve with any savory.

DON'T DISCARD THE FLOWERS AFTER A FESTIVAL POOJA

For every important and big festivals all Hindus worship God with lots and lots of flowers. The stems are removed before offering them to God. You will not want to discard the beautiful flowers the very next day, but you can not arrange them in a flower vase as the stems are now removed. Of course the flowers also do not want their life to be one day!!!  yes, you can place them in a large deep tray as I do it every time.  The flowers stay fresh for 5 to 6 days if you change the water every day.

DRY-FRUIT LADDU

A recipe which includes the goodness of all the nuts and natural sweetness of dates. For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A small laddu includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dates which is rich in iron, potassium, calcium, natural revitalizer and doesn't include any sugar. Also a best way to treat your kids with a healthy something.

INGREDIENTS

Almonds                  1/2 cup
Cashews                  1/2 cup
Pistachios                1/2 cup
Khishmish               1/2 cup
Dates                       1 large cup(about 20)
Honey                      3 Tsp
Cardamom powder  1 Tsp
Ghee                        to grease your palms + 1 Tsp

PROCEDURE

Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
Chop or grind the dates finely.
Dry roast the nuts one by one on a slow flame.(not the khishmish)
They should be roasted but should not change the color.
Heat 1/4 cup of water in a pan.
Boil the water and add the dates.
Keep stirring and mix well so that a thick paste of dates is formed.
Add the honey and cook till a thick and gooey mixture is formed. Add the fried nuts, cardamom powder, 1 Tsp of ghee.
Switch off the flame and take the whole thing onto a greased plate.
Let the mixture cool and even when it is still warm make the laddus by greasing your palms with ghee.

TIPS

• You can also add walnuts, pecans and anything of your choice.
• Skip honey and add 4 Tsp of sugar for an extra taste.
• You can also add the saffron strands.
• You can roll the laddu in dry coconut powder for different taste and the laddu will not stick on to your hands.

SEMIYA UPMA

Upma and idly are one of those recipes which many of the children would never want. Idly is idly and it cannot be changed. Although you can make vegetable idly or ravva idly you cannot make more variations and cannot satisfy your child. But this is not the case in upma. You can make upma with sooji, wheat ravva, semiya, poha, bread and so on. So if your child  doesn't like one upma you can try another. And now coming to semiya upma, it is loved by every one.

INGREDIENTS
Semiya                        2 cups
Potatoes                      1 diced
Carrots                        1 diced
Onions                        1 chopped
Tomatoes                    1 chopped
Chillies                        2 chopped
Curry leaves                a few
Water                          5 cups
Oil                              5 Tsp
Chana and urad dal    2 Tsp
Mustard                      1 tsp
Cashews                     10
Salt                             to taste

PROCEDURE
Heat a table spoon of oil and fry the semiya till golden brown.(You can also readily buy roasted semiya). Set the fried semiya aside.
Now heat the remaining oil and add the mustard, dals, cashews.
When the dals turn golden brown add the veggies, green chillies, curry leaves, salt(for the whole upma).
Cover and cook till the veggies are soft.
Now add the water and bring to a boil.
Add the semiya.
When all the water is absorbed by the semiya, slow down the flame and cover with a lid.
Cook till the oil comes to the top.(It takes about 10 to 12 minutes on a slow flame).
Mix well and serve hot.

MASALEDAR ARBY FRY

Arbi is one such vegetable which is rarely used in day to day recipes. There are no too many dishes which can be made with this veggie. A fry or a stew is common with Arbi. Here I am going to give the recipe which is also a fry but with masala. It is a good combination with sambar rice.

INGREDIENTS
Arbi                        Boiled and peeled  1 large cup
Jeera powder          1 tsp
Coriander powder  1tsp
Oil                          1/4 cup
Salt                         to taste
Chilly powder        1/2 tsp
Garam masala        1/2 tsp
Garlic                     2 cloves(crushed)

PROCEDURE
Boil the arbi in an open pot and not in pressure cooker. They should be fully cooked but still be firm.
Dice the boiled and peeled arbi into bite sized pieces.
Heat oil in a pan and when it is really very hot add the arbi pieces, crushed garlic.
Fry on medium high flame till golden brown. You can now remove any of the excess oil.
Now add the salt, chilly powder, jeera and coriander powder, garam masala.
Toss completely and serve with rice.

SEASHELLS CENTERPIECE

Some seashells(painted with blue), white craft sand, candles made this awesome centerpiece. Finally a few beads here and there gave the pearl effect to the sea look centerpiece. 

After looking to the above centerpiece this may not impress you, but this is very simple and gives an elegant look to your table. Plain seashells, a glass tray and a candle and thats it........

CARD BOARD WALL SHELVES.

If you live in an apartment where you are restricted from drilling holes into the wall for arranging wall shelves or cubes then this will be a good idea. I used old cardboard box edges to make these wall shelves. I wrapped the card board in wrap paper. Pushpins from up and down can hold your decoratives. Although they cannot hold large weights, you can place small little things to give a new look to your room.

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