Making khakra(roasted chappathi) on our solar stove- Dweepika
Fried rice/poha rice
Cabbage, capsicum, cayenne pepper, carrot, coriander, mint, nuts, raisin
Fry the peanut first, other keep them aside.
Fry the jeera (pinch) (onion, veges with less oil, when they are half cooked add cooked rice/poha (washed).
When veges are cooked add the nuts.
Fermented potato/potato pickle
Ingredients- boiled potatoes, chopped ginger, garlic, green chili(optional), lemon juice, salt to taste, crushed yellow mustard seed.
Mix them all and add heated mustard oil with Asafetida. Leave over night and use them within 3-4 days
Have you ever tried bottle gourd skin fry? It really taste good. My small friends
Here we used oil, onion, bottle gourd skin
Bottle gourd skin fry- Sonia Vinod
You can do it for Peanut ..etc
Sieve them.
Heat the salt (we use pink) and add the flat rice, stir it till its done.
Ragi dosa with peanut chutney
1 cup each wheat flour & rice powder, 1/2 cup ragi, 2 tsp of DC Powder (drumstick & curry leaves), turmeric powder, salt to taste
Dweepika- I learnt a new hack for instant mayo/spread which I would like to share.
To plant based curd add grated garlic(amount based on your liking) and salt to taste. If the curd is thick no problem of not add some nut powder till you get the required consistency. I added almond powder.
Your spread us ready. I used it for a veg wrap and my better half didn't realize it was curd😛. Tastes pretty much like a mayo and is ready in just 3-5 mins.
Beatrice- Another method is there.
1.) 100 gms of cashews.
2.) 2 or 3 small onions or 1 medium size big onion.
3.) 2 pods of garlic.
4.) 5 to 6 drops of lemon juice.
5.) 1 teaspoon of olive oil.
6.) A pinch of salt.
Grind it.
Veg mayonnaise is ready.
Red Amaranthus stir fry- Sherin Bhaggein
The humble Amaranth leaves are found to be packed with essential vitamins and nutrients. They are also rich in potassium and fibre, thus can help reduce the risk of heart disease. Hence, they are considered heart-healthy food.
Storehouse of nutrients..
Amaranth leaves are a storehouse of essential phytonutrients and antioxidants which help to reduce inflammation in the body and provide an extra boost of nutrition to one’s health.
Good for anemics
Boosts immunity
Low in calories
Rich In vitamin A
Rich In vitamin K
How to prepare
1. Wash the leaves in running water , set aside to drain the excess water.
2. Chop the leaves
3. Crush coconut , cumin green chilly (optional), garlic , curry leaves in mixer grinder.
4. In a hot kadai add the chopped leaves, and the coconut mixer, salt.
5. Cover and cook
6. Stir the coconut mix with the leaves until well combined.
7. Once cooked , drizzle a teaspoon of coconut oil , mix it well . Turn off the flame.
8. Serve hot
Palak fry.. Sherin Bhaggein
1.Wash the leaves in running water.
2. Chop the leaves.
3. In a kadai blanch the leaves with little pink salt
4. add fresh grated coconut and crushed shallots to the blanched leaves. Cover and cook for a while.
5. Drizzle a teaspoon of coconut oil to the cooked leaves.
6. Mix it well
7. Turn of the flame.
8. Serve hot.
2. Roti pizza
Dough- Ragi, wheat, DC powder, salt
Spread the stuffs on the rolled roti add dried oregano leaves and place the other roti on top.
Press slightly around the edges
When its cooked add little oil
Drumstick Leave curry leave dry them (DC powder) use them in curry, dosa, chapati, soup etc.
Store in a tight container
1. Drumstick Leave curry leave dry (DC powder)
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