Chirva mixture is a delicious low fat snacks. It is a traditional Maharastrian dish which is easy-to-make at home with less oil. This chirva mixture is nicely roasted and combined with peanuts, green chilli, cashew nuts, raisin and tempered with curry leaves, chillies and chana dal which make our evening time fantastic and also for me to munch along with my tea.Ingredients :Poha - 250 gmsPeanuts - 50 gmsCashew nuts - 50 gmsRaisin - a handfulDried red chilles - 2Whole red lentil - 1/2 cupTurmeric powder - 1 tspRed chilli powder - 1 tspCornflakes - a handfulSev - 2-3 tbspOil - 2 tbsp
For Tempering ~Curry leaves - a handfulChana dal - 1/3 cupMustard seeds - 1 tsp
Method :Heat oil in a pan, fry cashew nuts and peanuts when nuts are almost done then add raisin, stir fry for 2-3 minutes and keep aside.
In the same oil add channa dal. fry few seconds then add curry leaves, let them pop.
Then add peanuts, whole red lentil, roast then with stirring continuously till it light golden brown and crispy.
Now add all spice powder, poha and cornflakes, stir in continuously on medium flame otherwise rice flakes can burn. Finally add fried peanuts, cashew nuts and raisin, mix well. Stir in for at least 7-8 minutes or until chirva feel crispy. Remove from the heat.
Let it come to room temperature, add sev in it and then store it in air tight container.
Serve chirva with sprinkle little black salt and as a snack with a cup of tea/coffee.Sending this to Arthy's "Healthy Snacking" and Chef Mireille's Global Creation's "Taste of the Topics-Chilies" event
This honey-glazed grilled chicken is very easy and delicious twist to classic grilled chicken. Honey and soy sauce make such a tasty combination in this recipe. The lemon juice marinade tenderizes the chicken while the honey glaze adds a sweet balance to the lemon. Enjoy this delicious grilled chicken glazed with honey and soy sauce. Ingredients :Chicken drumstick - 2
For marination ~
Onion paste - 2 tbspGinger -garlic paste - 2 tbspChilli paste - 1 tbspLemon juice - 2 tbspBlack pepper powder - 1/4 tspBrown sugar - 1/2 tspSalt to tasteSoy sauce - 1 tbspHoney - 2 tbspMethod :Preheat the oven 180°C. Clean the chicken pieces and pat dry.
In a bowl mix together onion paste, ginger-garlic paste, chilli paste, pepper powder, brown sugar, half of honey, half of soy sauce and salt. Using your hand, rub the money mixture all over the chicken. Cover and refrigerate atleast 1 hour.
In an another bowl add half of soy sauce and honey, mix it well.
Before grilling the chicken brush this mixture in chicken pieces. Grilled the chicken at 175ºC for 30-40 minutes or until chicken is tender.
Turning once and brushing with honey mixture last 10 minutes that gave it more testiest and crispiness.
Serve hot with onion slices......Sending this to Recipe Junction's "Spotlight : Festive Treats", Amrita's "Party" event
A fat-free low calorie nutritious diet soup it is also called miracle soup. Cabbage is a low calorie, fiber-rich leafty vegetable. I tried this recipe from Sanjeev Kapoor's Khana Khazana show, one of the most popular shows on Zee TV. This can easily served any course of meal.
Ingredients :
Cabbage - 1/2 head of cabbage, dicedOnion - 1 cup, dicedCapsicum - 1, dicedTomato - 1, dicedPeas - 1/2 cupGarlic - 3 cloves, finely choppedSalt - as per tasteBlack pepper powder - 1 tbspWater - 4 cupsLemon juice - 2 tspMethod :Heat a deep non-stick pan add chopped garlic then add onion and roast for a minute.
Add diced cabbage and salt, stir well. Now add 4 cup of water, cover and cook for 5 minutes.
Add tomato and pepper powder, stir and cook further 3-4 minutes.
Finally add the capsicum and peas, cover and cook for 10 minutes. Add lemon juice and mix. Remove from the heat.
Serve & Enjoy piping hot No Oil Cabbage Soup.Sending this to Guru's "Vegan Special'13" event
Tomato soup is a soup made with tomatoes as the primary ingredient. I love soup at any time of the year but particularly in winter.I could say it's a comfort food on cold winter mornings as they warm up from inside. It may be smooth in texture, and there are also recipes which include chunks (or small pieces) of tomato, onion, garlic and vegetable stock. Popular toppings for tomato soup include sour cream. Hence i just love winter and soup. So today's recipe is a very easy tomato soup which is my all time favorite soup.Ingredients :Onion - 1 medium sized roughly chopped
Tomatoes - 3 , medium sized roughly chopped
Butter - 1 tbsp
Cumin seeds - 1/2 tsp
Peppercorns - 1 tsp
Garlic - 3 cloves
A pinch of Turmeric powder
Salt to taste Method :Melt the butter in a saucepan, add cumin seeds, garlic and peppercorns to it and fry for 30 seconds.
Add the roughly chopped onions and fry for 1 minute or till it turns pink, do not fry golden brown.
Add the chopped tomatoes and cook till it becomes soft.
Cool and then blend it in a mixer to get smooth puree.
Transfer the mixture to saucepan and add 3 cups of water, turmeric powder and salt and mix well.
Bring it to boil, switch off the flame. Spread some crashed peppercorn on it. Serve hot. 
Sending this to A Homemaker's dairy's "Cupo Nation" event
I am very exited to participate in this challenge called From Fried to Fav. This is really a nice and neatly challenge by which we will learn lots of heathy dishes,The main aim of this challenge is to try deep fried different dishes as either baked or steamed but not as deep fried... so this is second challenge and I loved preparing this recipe......Nupur from UK Rasoi has started this new event.....I feel this is very good opportunity for us to try out some healthy recipe .... there was 2 recipe to try first one is dahi vada and second is Spring Rolls. I have selected the Dahi Vada and I tried my best to make it perfect...after checking lots of recipe from the Internet.... The name Dahi vada itself is enough to bring water in mouth... In this Hot summer days, it is one of the few chaat which is served chilled. This is absolutely mouthwatering snack and as you bite into a soft, melt-in-the-mouth, delicious vada, it gives an immense pleasure to your mouth and stimulate your appetite for more. It can be served as a great starter or a cold appetizer. Dahi vadas are lentil (urad dal) based savory balls which are topped with spicy savory fresh curds and sprinkled with spices like chili powder, roasted cumin powder and garnished with Green and Sweet & Sour chutney. Dahi vadas are lentil based savory balls originally deep fried in oil, for a healthier version try using the baked method and reduce the addition of fat in the form of oil . I made the vadas in the microwave. It was easy and very very quick. The baked dahi vada is no different from the original version in taste and texture.This savory snack absolutely melts in your mouth. Tastes simply divine when served with sweet & sour chutney. This chutney was made in a mircowave, which saves a lot of time. Ingredients :Urad Daal (Black lentil without skin) ~ 1 cup
Yellow Moong Dal ~ 1/2 cup
Grated Ginger ~ 1 tsp
Green chilli paste ~ 1/2 tsp
Black pepper powder ~ 1/4 tsp
A Pinch of Hing (Asafoetida)
Salt to taste
For Yogurt Sauce:
Fresh Beaten Yogurt/curd : 2 cup
Red chilli powder ~ 2 tsp
Roasted cumin powder ~ 1 tsp
Sugar ~ 2 tsp
Chaat masala powder ~ 1 tsp
Black salt ~ 1 tsp
Salt to taste
Green chutney - 2 tbsp
Sweet & Sour chutney - 2 tbsp
Method :
Soak the urad and moong dal in a bowl of water overnight or 4-5 hrs in hot water. Grind it into a paste adding green chilli, ginger, salt, black pepper powder & hing.
Arrange it in a microwave safe tray, Scoop 1 tablespoon of dough and with hands form into a small patties or circular disc and place them in microwave on high (100) for 3 minutes. Take it out and turn the side and Microwave it on high for 3 mins, again for 3 mins on medium flame after applying oil-till it turns golden brown on both sides. In a micro-safe bowl add 3 cups of water with chaat masala. Heat it in a microwave for 3 minutes at MICRO HIGH power. Soak all the vadas in this hot water for 5 minutes. Remove and lightly press between your palms to remove the excess water, keep aside.Beat curd along with powdered sugar, roasted cumin powder and rock salt. Place the vadas in a serving dish and evenly pour the spicy yogurt on them. Make sure to cover them completely. Chill the vadas for sometime before serving. Just before serving, sprinkle chaat masala, red chilli powder and some bhujia. For garnishing with green chutney and sweet & sour chutney, relish this lip-smacking snack.
While bloghopping this morning, I came to know about this interesting event called From Fried To Favourite started by Nupur of UK Rasoi, seriously I wanted to join this group and mailed her.For my surprise,she invited me to join this group of bloggers.The main aim of this challenge is to try deep fried different dishes as either baked or steamed but not as deep fried I am feeling great to participate this event.
This month's challenge goes for baked samosas or onion rings. Samosa is a popular Indian snack, triangular shaped, made with all purpose flour, stuffed with a spicy (veg/non-veg) filling and deep fried to a golden brown color. 'Deep frying', that actually banned in my kitchen. Samosa are my hubby's all time favorite. He loves them so much that he can eat them at anytime of day. But as they are deep fried I always try to avoid them. So I thought of trying them in a different way avoiding deep fry i.e. baking and to my surprise it came out very good. I devour the samosa, savoring the spicy and hot filling. So i thought of sharing it with you all....
Margarine - 2 tbsp
salt - 1 tsp
WaterFor the stuffing ~Potatoes - 2 large
Peas - 1 cup
Onion - 1 large
Green chillies - 1 large [Optional]
Turmeric powder -1/4 tsp
garam masala - 1/2 tsp
Kitchen king masala-1/2 tsp
Cumin - 1 tsp
Oil - 1tspIngredients:For dough ~1 cup All purpose flour (maida)
1 pinch black cumin seeds
1tsp Oil
Water
SaltMethod :-In a bowl, mix together the flour, black cumin seeds, salt and oil. Add enough water and make a stiff yet smooth dough(no cracks). Knead for 5-7 minutes and make the dough elastic and keep aside for 1/2 hour.Keep it cling wrapped to avoid drying. For filling~3 medium Potatoes
4-5 small Green chilli (finely chopped)
1tsp Ginger (minced)
1 tsp cumin seeds
1/4tsp Turmeric powder
2tsp Coriander powder
1tsp Chilli powder
1tsp Cumin powder
1/2tsp Chaat masala powder
1tbsp Cilantro (chopped)
Salt
1tbsp OilMethod : -Boil and peel the skin of the potatoes. Also cut them into small cubes and keep aside.
Dissolve the coriander powder, cumin powder, chilli powder and chaat masala in 2tbsp water.
Heat oil in a skillet, add cumin seeds, followed by ginger. Saute for a min. Add green chillies, continue sautéing, then add turmeric powder.
Now pour the masala water and cook for a min (this way, the dry masala powders won't get burnt) followed by cilantro.
Then add the cubed potatoes along with salt and cook for a couple more mins.Switch off and let it cool.How to stuff:
Divide the dough into for equal size balls. On a slightly flour dusted surface, place a ball and roll the dough in to a flat, thin, oval shaped chapathi. With a knife, cut the rolled dough into half.
On one moon-shaped half, apply water along the edges and make a cone out of it. Press the dough with watered edges to bind.
Now, stuff about a tbsp filling and start bringing the edges together and seal them with a fork.
Stuff the remaining filling into each of the moon-shaped half and arrange it on a baking sheet lined with sprayed with oil.
Bake at 400 degrees for 15 mins, turn the other side and bake for another 5-6 mins or until browned.
Serve hot with ketchup.Tips:Brush the samosa dough with egg wash(beat 1 egg with a tsp of water) just before baking for an even brown coloring.
Bake for another 4-5 mins for extra crispier samosas.
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