Dahi Tamatar Kadhi/ Tomato Yogurt Curry

This Classic Creamy Tomato yogurt Curry with hot Rice from Chattisgarh is a Perfect winter warmup meal. The Tangy flavor of beautifully blended yogurt and Tomatoes, and the delightful aroma from the Garlic Chives makes this dish Perfect accompany for your Meal in winters.

Ingredients:

5 Ripe Tomatoes
1/2 Cup Curd
1/2 Cup Water
2 Tablespoon Chick Pea Flour/Besan
1 Green Chili
1/2 Tablespoon Mustard seeds
1/2 Tablespoon Hing
1/2 Tablespoon Methi seeds
1/2 Tablespoon Turmeric Powder
1 Tablespoon Oil
Handful of Curry Leaves

Coriander Leaves
1 or 2 Garlic Chives
Salt to taste

Recipe :

1. Chop Tomatoes, Chili and Keep aside. In a bowl,beat Yogurt, Water and Besan to make a smooth paste. Keep aside.

2. In a heavy bottom pan, Heat oil and add Mustard seeds, Methi seeds and let it splutter. Add Hing, Curry leaves, Green Chili and saute for 2-3 minutes in a medium flame. Add chopped tomatoes, Salt, Turmeric Powder, Mix well. Close the lid of the Pan and let it cook for 10 min till the tomatoes are cooked properly.

3. Add the curd mixture in the Pan along with Garlic chives and Mix well. Cook for 5 min till you get a thick consistency curry. Add little water if required. Garnish with Coriander leaves and serve with hot Ghee Rice.

Crispy Baby Potatoes with Skin

Sometimes the simplest dishes are more pleasing, Crispy Baby Potatoes makes an easy and the irresistible side dish/Starter for your Lunch/Dinner. Baby Potatoes are usually sweeter in flavor and is easy way to increase fiber, flavonoids and other nutrients, And keeping the skin will give you an extra fiber to maintain your body weight. This dish is crispy from outside and soft textured inside will melt into your mouth immediately.

Ingredients:

12-15 Baby Potatoes
1/2 Table spoon Cumin seeds
1/2 Tablespoon Turmeric
1 Tablespoon Coriander Powder
1/2 Tablespoon Garam Masala
1/2 Tablespoon Red Chili Powder
1/2 Tablespoon Cumin Powder
1/4 Tablespoon Dry Mango Powder
Salt to Taste
1 Cup Water
3 Tablespoon Ghee

Recipe :

1. Wash and Clean Baby Potatoes. Para Boil potatoes with salt in pressure cooker for 1-2 whistle. Let it cool completely. Once cooled take out potatoes and slightly press them with your palm. Keep aside.

2. In a heavy bottom Pan, Heat Ghee. Add Cumin seeds and green chili, Let it splutter. Add flattened potatoes along with Turmeric, Coriander Powder, Garam Masala, Red chili Powder, Cumin Powder and Dry Mango Powder. Mix gently and let it cook for 5-10 min till it turns golden brown and crisp from both sides. Switch off the flame and garnish with coriander leaves, Serve hot.

Sweet Potato in Jaggery Syrup

This recipe is super quick with the use of minimal ingredients and yet Super Healthy too. We mainly prepare this dish on Fasting days, so its a healthy and delicious way to treat yourself with diced potato cubes stir fired with ghee and drenched with jaggery syrup.

Ingredients :

2 Medium Boiled Sweet Potato
1/4 Cup Jaggery
1 Tablespoon Ghee
1 Cup Water
1/4 Tablespoon Cardamom Powder

Recipe :

1. Peel off the boiled Sweet Potatoes and cut them into small discs. In a Pan, Heat ghee and stir fry sweet potatoes for 3-4 min. Keep aside
2. In a heavy bottom Pan, Heat water and Jaggery for 5-10 min till you get thick syrup like consistency. Add Sweet-potatoes and cook for 5 min. Add Cardamom Powder and serve hot.

Chocolate Coconut Oatmeal Cookies

The joy of baking doubles when your labor turns out to be irresistible and Healthy, This wholesome Chocolate Coconut Oatmeal cookies are my new favorite with crackly tops, crispy on outside, chewy from inside and deliciously healthy too. So bite these little circles of heaven with all the goodness of Oats, Whole wheat, Desi Ghee, Coconut and deliciousness of Chocolate flavor.

Ingredients :

1 Cup Whole Oats flour
1/2 Cup Whole Wheat
2 Tablespoon Coca Powder
1/4 Spoon Cardamon Powder

1/2 Cup Sugar
4 Tablespoon Ghee
1/2 Cup Desiccated Coconut
1/2 Tablespoon Baking Powder
1/2 Tablespoon Vanilla Essence
1/4 Cup Milk
Cashews for Garnishing

Recipe :

1. In a bowl stiff Whole wheat flour, Coca Powder and Baking Powder, Add Whole Oats, Cardamom Powder, Ginger Powder and Desiccated Coconut. Keep aside.

2. In another Bowl, Add Sugar and Ghee and beat it till you get soft and smooth consistency. Add Milk and Vanilla essence and beat again for 5-10 min.

3. Add the wet mixture to dry mixture and fold slowly into dough. Meanwhile preheat the oven.

4.In a baking Tray place the Parchment paper. Take the dough and make a small balls out of it and place them into baking tray. Top each cookie with Cashews and bake them at 180 degree C for 15-20 min until the top becomes light golden color.

5. Once baked, remove the cookie from oven and place them into wire rack for cooling. Once cooled store them into airtight container. Enjoy the wholesome delicious cookie with hot cuppa of Tea/Coffee.

Bharwan Bhindi/ Stuffed Okra

Okra, Bhindi or Ladyfinger is usually a favorite vegetable in most of Indian homes and that's why we also call it as a Queen of vegetables. It has multiple health benefits along with great taste, so one more reason to include this in your diet to reap the benefits. You can cook this versatile vegetable in different ways like stir fry Bhindi, Bhindi Kadhi, Masala Bhindi and the one i am sharing here i.e Bharwan Bhindi. The rich and spicy combination of spices stuffed in Okra creates a heavenly experience for your taste bud.

Ingredients :

1/2 Kg Tender and small sized Bhindi
1/2 Tablespoon Ajwain/Carom seeds
1/2 Tablespoon Mustard Seeds
5-6 Tablespoon Sesame Oil
Handful of Curry leaves
1/2 Tablespoon Hing

For Stuffing

5 Tablespoon Roasted Gram flour
4 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder

1 Tablespoon Red Chili Powder
1 Tablespoon Garam Masala
1 Tablespoon Saunf
1 Tablespoon Roasted Til/Sesame seeds
1 Tablespoon Amchur Powder
1 Tablespoon Sonth Powder/ Dry Ginger Powder
2 Tablespoon Coarsely Roasted Peanut Powder
1/2 Tablespoon Turmeric Powder
1 Tablespoon Grated Jaggery
Salt to Taste
Water

For Garnishing

Fresh Grated Coconut
Coriander Leaves

Recipe :

1. Wash and Pat dry Bhindi, Cut the Top and Bottom part. Make a lengthwise slit in each bhindi and keep aside.

2. In a bowl mix all ingredients listed under stuffing then slowly add water to make a thick paste out of it.

3. Start filling the paste inside the Bhindi and keep aside.

4. Heat Oil in a wide Pan, Add Ajwain, Hing, Mustard seeds and Curry leaves, Let it cook for 2 min. Add Stuffed Okra and spread them around the vessel in a single layer. Add the leftover spices if any, Cook in slow flame for 10-15 min and turnaround. Cook for another 10-15 min until they are fully done. Turn off the heat, Garnish with grated Coconut, Coriander leaves and Serve.