Sarso Ka Sag - Winter special super dish

February 28, 2014

This a really superb dish which is a specialty of Punjabi's. We trekking friends just wanted to eat this dish with Makai ki roti. The greens like Sarso(Mustard leaves) and Bathua are seen in the market only in winter. The other greens added to it is spinach (Palak) which is available throughout the year. We requested our friend Sweety to prepare it who is a superb cook. I brought the veggies for her. Our loving friend prepared this dish for us with Makai ki roti. We had this with chopped onions, jaggery, freshly churned white butter by Jasbir, buttermilk by Vasudha. We had an awesome and fullsome breakfast on the hills of Yeor ( Wasuta point). But the cook in me would not give up without giving this a try in my kitchen. So here is the recipe taken from Sweety. Thanks Sweety for this lovely recipe and tasty dish.

Ingredients

1 bunch Mustard greens
2 bunch Spinach leaves
1 bunch Bathua
3 green chillies
2 large tomatoes – chopped
1 large onions – chopped
1 tablespoon garlic
1 tablespoon ginger
1 tsp each cumin , turmeric & coriander powder
1 tsp garam masala
1 tablespoon maize flour
Salt to taste

To temper

3 tablespoon ghee

1 tsp cumin seeds
3 dry red chilies
1/4 tsp asafoetida

To garnish

Onion rings
Loads of White butter (homemade)

Method

Clean and wash all the greens at least 3-4 times in fresh water.( I place them water in which potassium per-magnet is added for 5 minutes) then rinse it 3-4 times in fresh water.

Keep the greens (saag), green chillies and salt to taste in a pressure cooker. Add 1 cup of water. Turn on the flame, and cook it for 1 whistle, and keep on slow flame for 10 minutes.

Once the green mixture comes to room temperature,mash the greens(saag) if there is too much of water then place it again on full flame for a few minutes till the water is has sligtly dried. Then add the maize flour and blend it with an hand blender till coarse.

Heat ghee in a pan, sizzle in cumin seeds, red chillies, asafoetida, coriander seeds for half a minute. Add garlic, ginger and sauté for 1-2 minutes on low flame till light brown. Add onions, and fry till pink brown. Last, add the chopped tomatoes, throw in all the remaining spices and saag, cook it covered for next 10 minutes, until it gets all mushy and cooked

Smother with more butter on top and onions rings on side. Serve with Makai ki roti followed by a piece of Jaggery to accomplish the traditional serve. Squeeze some lemon juice over onion rings to enjoy them even more with saag.

The saag is so tasty that you must try it in your kitchen. Please leave your comments.


Labels: Vegetables, Leafy vegetables, Healthy, Main course, Vegan

Cabbage Sabzi

February 27,2014

Surprising Health Benefits of Cabbage

Types of cabbage

There are many different types of cabbages with different taste and uses.
They include: green cabbage, Nappa cabbage, red cabbage, savoy cabbage, bok choy and brussel sprouts.

Cabbage Nutrition

Cabbage is packed with vitamins, minerals, and fibre. It also has phytonutrients known to prevent cancer.

If you want beautiful glowing skin, and an immune system powerful enough to fight off just about anything, don’t forget this highly nutritious but common vegetable.

Cabbage is powerful. Ancient healers declared it contained moon power because it grew in the moonlight. Modern nutritional science understands its power comes from its high sulfur and vitamin C content. Either way – it’s worth adding this Powerfood to your weekly diet.

9 Healthy Benefits of Cabbage:
1. Ideal for weight loss!It has only 33 calories in a cup of cooked cabbage, is low in fat and high in fiber. It is definitely a smart carb.

2. It is a brain food!It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients.

3. High in sulfur, the beautifying mineral.
Cabbage helps dry up oily and acne skin. Internally sulfur is essential for keratin, a protein substance necessary for healthy hair, nails, and skin. Check out this Homemade Cabbage Face Mask

4. Helps detoxify the body.The high content of vitamin C and sulphur in cabbage removes toxins (free radicals and uric acid); which are the main causes of arthritis, skin diseases, rheumatism and gout.

5. Has well-known cancer preventative compounds lupeol, sinigrin and sulforaphane.They stimulate enzyme activity and inhibit the growth of cancer tumors. A Study on women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet.

6. Helps keep blood pressure from getting high. The high potassium content helps by opening up blood vessels, easing the flow of blood.

7. Cabbage for headaches:A warm compress made with cabbage leaves can help relieve the pain of a headache. Crush cabbage leaves, place in a cloth, and apply on the forehead. Also, drink raw cabbage juice 1-2 oz. (25-50ml) daily for chronic headaches.

8. Hangovers from heavy drinking were reduced by using cabbage, since Roman times.
9. Anti-inflammatory and Blood Sugar Regulator. The natural red pigments of red cabbage (betalains) is said to lower blood sugar levels and boost insulin production. Of course it has no white sugars and very few simple sugars. Betalains have powerful anti-inflammatory properties just like beets.

I think this information is enough to get us to eat cabbage. This information I have taken from the net. Since many of us do not like cabbage, I, am sharing with you an easy as well as a tasty cabbage vegetable.

Ingredients

Cabbage 2 cups finely chopped

Onion 1 small finely chopped

Green chilly 2 nos finely chopped

Coriander 1 tablespoon finely chopped

Grated coconut 1 tablespoon

Coriander powder 1 teaspoon

Cumin powder 1/4 teaspoon

Garam masala 1/4 teaspoon

Sugar 1/2 teaspoon

Salt to taste

Tempering
Oil 2 tablespoons

Mustard seeds 1/2 teaspoon

Cumin seeds 1/2 teaspoon

Asafoetida a pinch

Curry leaves 1 sprig

Method

Take all the ingredients in a mixing bowl and mix them to gather with your hand till well combined. In a kadai heat oil, add mustard and cumin seeds when they splutter at asafoetida and curry leaves. Then add the cabbage mix and stir. Cover and cook with water on the lid on slow flame till the sabji is cooked. Serve hot with rotis. This sabzi is tasty and gives a wonderful aroma when cooked. Do give this a try.

Labels: Vegetables, Healthy, Main course, Vegan, Cabbage 

Benefits of Masoor dal ( Lentils)

Health Benefits of Masoor dal (Lentils)

Lentils are extremely rich in soluble fiber, which forms a gel-like substance in the digestive tract, thereby helping in removing bile from the body. It further helps in eliminating and reducing blood cholesterol levels.
The higher fiber content of lentils helps in increasing the size of stool; hence, speeding the journey of waste products through the gut. In short, lentils are useful for alleviating constipation. The fiber content also reduces the risk and the symptoms of diverticulosis, a condition in which small pouches form in the colon wall.
The soluble fiber in lentils has the property of trapping carbohydrates. It slows down the digestion and absorption process, hence preventing major changes in blood sugar level throughout the day. This helps diabetic patients.
The insoluble fiber in lentils leads to the feeling of early satiation; hence, people eat less and gain fewer pounds. Besides, insoluble fiber is indigestible, which passes through the body adding just a few calories.
Lentils are rich in flavones, a class of antioxidants with antioxidant properties. Studies have proved that regular consumption of lentils can reduce the risk of breast cancer.
Lentils prove to be significant for a healthy heart as they prevent heart coronary problems. Fiber in the lentils reduces blood cholesterol levels and plaque forming on the walls of the arteries, thereby eliminating the risk of stroke or other cardiovascular diseases.
Apart from providing low burning complex carbohydrates, lentils increase energy levels by replenishing iron stores. This is particularly very important for menstruating women, who are at a higher risk of iron deficiency.
Besides fiber which contributes to the health of the cardiovascular system, lentils contain folic acid and magnesium, significant for reducing the level of homocysteine, a compound known to be dangerous for the heart and artery walls. Also, lentils promote better blood flow and passage of oxygen and nutrients to the organs.
Rich in the antioxidant, molybdenum, lentils assist the body in breaking down harmful substances hence reducing allergy symptoms. This antioxidant is also essential for preventing impotency, particularly in older men, and avoiding anemia.


Labels: Lentils, Vegetables, Health benefits, 

Khichdi with Masoor Dal (Lentils)

February 26, 2014

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A nutritious and tasty Khichdi with masoor dal and rice.

Ingredients

Rice                                   1 cup
Masoor dal                      1/2 cup
Cloves                                4
Cinnamon                        1 inch stick
Cardamom                       2
Cumin seeds                    1 teaspoon
Onion                                2 finely sliced
Tomatoes                         2 chopped
Green chilly                    1 slit
Coriander leaves            1 + 1 tablespoon
salt to taste
Ghee/Oil                          2 tablespoons
Curry leaves                    1 sprig
Hot water                         3 cups
Turmeric powder           1/4 teaspoon

Method

Wash rice and dal, keep it aside to soak for half an hour,
In a vessel add ghee/oil, fry the cumin, onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chilly, curry leaves and a part of the coriander leaves.
Keep the remaining coriander leaves for garnishing.
Add chopped tomatoes, turmeric and salt.
Add the drained rice and dal. Fry for few minutes.
Add 3 cups of hot water, Bring it to a rolling boil. Cover and cook it for 8 to 10 minutes on low flame till the rice is done. Garnish with chopped coriander leaves. Serve hot with a little ghee and salad.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels:Rice, Lentils, Healthy, Main course, Vegan, Khichdi, Cooking with seeds

Eggless Chocolate Cake- Heart Shaped - Valentine's Day Special

February 25, 2014

I am hooked on to making eggless cakes.  Had read that flaxseed is a substitute to make eggless cakes also. Surfed the net and came across this recipe.  Tried it and it turned out superb.  I made a heart shaped cake since it was for our Valentine’s Day celebration.  All my friends loved it.  The original recipe is here. 

To use flax seed as an egg substitute, follow the measurements.

1 egg=1 tbsp flaxseed + 3 tbsp water

2 eggs=2 tbsp flaxseed + 6 tbsp water

Ingredients

All purpose flour    2 cups

Flax seeds                2 tbsp + 6 tbsp water

Sugar  powder        2 cups

Salt                            1/2 teaspoon

Unsalted butter     1/2 cup (I used homemade butter/malai)

Vegetable oil          1/2 cup

Cocoa powder        1/4 cup

Water                       1 cup

Buttermilk              1/2 cup

Baking soda            1 teaspoon

Vanilla extract        1 teaspoon

White vinegar         1 teaspoon

Ingredients For icing

Unsalted butter              1/2 cup

Whole milk or cream    6 tablespoon

Cocoa powder                 1/4 cup

Icing sugar                      4 cups

Vanilla extract                1 teaspoon

Method

Grease and line a baking pan with butter.

Take 2 tbsp flaxseeds a mixer-grinder. Grind it to a fine powder. You don’t need to roast them. Remove the flaxseed powder into a bowl. Add 6 tablespoon water to the flaxseed powder. Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.
Sift the flour, sugar and salt all together thrice.
In a saucepan, heat water with malai, oil and cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously. Pour the hot chocolate mixture into the flour mixture mix well. Mix the buttermilk, vinegar, vanilla and baking soda in a bowl. Mix the flaxseed mixture and rest of the ingredients and blend well. The mixture should be smooth without any lumps. Pour into the greased baking tin. Now bake it in the oven at 170 degree C for 35 to 45 minutes. Please check to see if the cake is done by inserting a toothpick if it come out clean the cake is done.
Make a lot of holes with a toothpick so that the icing seeps into the cake. The holes cannot be seen once the icing has been cooled.

To make the icing

In a saucepan, melt butter. Add the milk and 1/4 cup cocoa and bring to a boil. Remove from heat and stir in icing sugar and vanilla. Blend until smooth. Use a electric hand blender. Pour the icing over the hot cake. Spread it evenly on the cake with a spatula. Cool the cake. I added 1/2 cup cocoa powder and hence the color is dark. I boiled is for a longer time and made it thick since I wanted the icing to have a coating.



Lables: Eggless, Cakes.

Tomato Apple Jam - Valentine's Day Special

February 25, 2014

Ingredients

Ripe tomatoes                2 kgs

Onions                             2 medium sized, finely chopped

Apples                             2 Big

Sugar                               3/4 cup 

Salt                                   1 teaspoon

Chilly powder                1 teaspoon

Juice of lime                  1

 Method

Put the tomatoes into the boiling water, and boil for 2 -3 minutes till the skins loosen. Take the tomatoes out once they have cooled, just peel the skins and chop them.

Place the onions, tomatoes, apples in the blender and puree it. Put the puree, sugar, salt and chilly powder in a thick bottomed pan and bring to boil, stirring occasionally. Turn the heat to low and cook till it becomes thick.  Stir it on and off so that it doesn’t stick to the bottom and burn.

Add the lime juice. Cook for another 10 to 15 minutes, and take the jam off the heat. Let it cool completely and transfer to sterilized jar. Refrigerate.

To check whether the Jam is done follow the following method.

Use the freezer test. At the beginning of cooking, put two or three small plates or bowls in the freezer. As you begin to approach the end of cooking, pull one out and put a small spoon of jam into the middle of the dish. Tuck it back into the freezer for two or three minutes (take your jam off the heat during this time, because if it the test tells you it’s done, you will have just spent three minutes overcooking your jam).When the time is up, pull the dish out of the freezer and gently nudge the dollop of jam with the tip of your finger. If it has formed a skin on top that wrinkles a bit when pushed, it is done. If it is still quite liquid and your finger runs right through it, it’s not done. The boil also changes towards the end. The jam starts to gather more thickly on the sides of the pot, and it begins to splatter more violently.

Labels:Jams & Sauces, Healthy, Vegan

Valentine's Day Special

February 25, 2014

We are a group of morning walkers who go trekking every day. We trek the Yeor Hills.  This year Vasudha our friend came with an idea that we should celebrate Valentine’s day.  So, each one of us decided to bring an item for breakfast.  We had Tea, Lassi, Chocolates and offcourse a bouquet of Roses. The most important part was that this bouquet was passed to each one us. A symbol of unity and Love. This is what I contributed to this celebration.  Herb and Cheese Pull Apart Bread, Tomato Apple Jam & Eggless Flaxseed Chocolate Cake. Thanks very much Vasudha for this plan.  We enjoyed this Valentine's Day celebration.

Labels: Breads, Jams & Sauces, Cakes, Healthy, Vegan

Herbs and Cheese Pull apart Bread

February 25, 2014

I always thought that bread making is impossible since my previous attempts were failure.  Since, then I never attempted to make bread again at home.  As I going through various blogs, came across this recipe.  In this blog I found that there a group of bloggers baking bread every month.  This gave me confidence that if they can do it I, too should try making this bread.  The original recipe is from here.

Herbs and Cheese Pull apart Bread

Ingredients

For the Dough

Warm Milk   1/2 cup

Sugar     1 tsp

Active dry yeast  2.1/4 tsp (I used a rapid rising yeast 2.25 tsp)

All-purpose flour   3 cups

Salt                    1 teaspoon

Butter (soft)     4 tablespoons

Garlic-Red Chili paste   (3 garlic cloves + 2 dry red chilies)

Milk                       3/4 cup + 3tblsp for brushing over the bread

For the Filling

Melted Butter                               15 to 20gm (about 3-4tblsp)

Dried Italian seasoning herbs       2 tsp (contains dried oregano, thyme, parsley)

Roasted cumin seeds                    2 tsp

Saunf powder                               3 pinches (optional for flavor)

Grated cheddar cheese                 1/2 cup

Method

In a small bowl, dissolve the sugar and the yeast in 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up. Grind 3 cloves of garlic with 2 dry red chilies to a coarse paste. Put 3 cups of flour, salt, softened butter, and garlic-red chili paste in a large bowl mix it well. Then add the yeast mixture and 3/4 cup of milk, knead till you have a soft, smooth dough which is not too sticky.  Oil your palms and shape the dough into a ball and place it in a well-oiled bowl, coat the dough with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.

Dust the work surface lightly with flour. Punch the dough and deflate it,  shape it into a square and roll the dough out into a larger square that is about 12" by 12".

Brush the surface of the square with the melted butter. Mix to together herbs, cumin seeds, powdered saunf and evenly sprinkle it over the square and then spread the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping sticks.

Using a pizza cutter, slice the dough from top to bottom into 5-6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips. Cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin. Cover the loaf tin dough with a towel and allow the dough to rise double its size.  I preheat the oven for 5 minutes at 100 degree C and placed the loaf tin inside. It took more than 2 hours for it rise since it was winter.

Lightly brush some milk over the top of the loaf and Bake the dough at 350F for about 30 to 40 minutes until it is done and the top is golden brown.

My daughter was so thrilled to see this bread and was waiting for it cool down as when it was being baked the aroma of the bread filled the full house. As soon as the bread was cooled she sliced it and had it with butter and omelet. My friend and her family too had this bread and enjoyed it. I made this bread twice and she too tried it twice. My friends too enjoyed this bread on Valentine’s day.

Do give this bread a try and post your comments.

Labels: Breads, Healthy, Eggless, Herbs, Cheese

Watermelon Paratha

Health Benefits Of Watermelon & Nutrition Facts

Besides it tastes refreshing and seductive colors, watermelon nutrition also has so many health benefits. Fruit which has the Latin name Citrullus lanatus, contains certain substances that is effective enough in killing cancer cells, a substance that is able to turn the activity of white blood cell function can improve the immune system. 

Watermelon is low calories fruit, calories in watermelon every 100 grams only 30 calories, so watermelon could serve as a diuretic. According to a study in the United States, the flesh and skin of the watermelon found citrulline substances, these substances will react with the body's enzymes when consumed in considerable amounts then changed into arginine, acid non-essential amino acids are efficacious for the heart and immune system. A USDA study found that the tart white rind offers a high dose of citrulline, an amino acid that helps dilate blood vessels to improve circulation.

Watermelon skin are also rich in vitamins, minerals, enzymes, and chlorophyll. Vitamins that are found in watermelon skin include vitamin A, vitamin B2, vitamin B6, vitamin E, and vitamin C. The content of vitamin E, vitamin C, and protein in the skin of the watermelon can be used to smooth the skin, hair, and make hair look shiny. While beta-carotene and lycopene found in watermelon skin can be used as an antioxidant to tighten facial skin and prevent wrinkles in the facts.

Looking at the above benefits I am sure that you will never throw the white part of the watermelon.  I prepared parathas of the white part of the watermelon. These parathas are so soft and delicious that you will never guess of what they are made of.  These parathas remain soft for 2 days.  These can be given as tiffin to the children.  I have even made mini cheese stuffed paratha.  I am sure the children will love this, just imagine when they bite into it the cheese oozes out.   Just give this a try and you will not regret making them.  They are easy to make.  Let’s go to the recipe.

Ingredients

Watermelon white part puree     1 cup

Wheat flour                                       2+1/2  cup

Chilly flakes                                       ½ teaspoon

Salt                                                       ½ teaspoon

Sugar                                                   ½ teaspoon

Ghee/oil                                             1 teaspoon (I used ghee)

Method

In a mixing bowl add all the above ingredients except the ghee and knead it into a dough.   The add the ghee and knead again into a smooth dough.  Keep this dough to rest for 10 minutes.   Then divide into equal portions according to the size of parathas you would like to make.  After rolling bake them on a hot girdle till done.

To make a cheesy paratha. Take a ball and flatten like a puri stuff it with grated cheese, close the edge and then roll into a mini paratha. Bake and apply ghee/butter on top. Serve hot.

Do give this a try and post your comment.

Labels: Parathas, Rotis,Healthy, Kids delight, Vegan, Watermelon, Indian, Breads

Palak (Spinach) Paneer

February 23, 2014

Ingredients

Palak / Spinach chopped            2 cups 
Paneer                                              100 grams

Grind to Paste

Cumin seeds                            1 teaspoon
Cashewnut                               5 pieces
Onion  Large                            1 no
Green Chilly                            2 nos
Curd                                           1 tablespoon
Ghee/Oil                                  2 tablespoon
Salt                                             1/2 teaspoon

Method

Wash clean and chop the palak.  Pour boiling water on it.  Drain and grind to paste.
Cut the paneer into cubes.  Heat little water and immerse the paneer in it for 10 - 15 minutes.  
Fry the ground paste in ghee/oil (I used ghee) till ghee separates. Add the palak paste and fry well. Add salt and little water to adjust the consistency of the gravy.  Cover and cook on slow fire for 4 -5 minutes. Add paneer lightly stir it into the gravy. Serve hot with rotis or puris.

Note:  You can also fry the paneer and then add to the gravy. To make it vegan, use tofu.

Do try  this recipe and post your comment.

Labels: Vegetables, Leafy vegetables, Paneer, Healthy, Main course, Vegan, Palak

Tomato Carrot Soup

February 18, 2014

This soup is healthy  version of  Cream of Tomato Soup.   This is a vegan soup, minus cream, milk, all purpose flour and cheese.   This soup still taste delicious and easy to make.

INGREDIENTS 

Carrot                      1/2   cup  (grated)

Tomato                   2 nos  

Onion                      1 medium size ( chopped)

Garlic                      3 flakes (chopped)

Cinnamon              1 stick (1 inch)

Peppercorns          8 - 10 nos

Wheat flour           1 Teaspoon

Butter                      1 Teaspoon

Vegetable Stock    1.1/2 cup

Salt                           1/2  teaspoon

Sugar                       1/2  teaspoon 

Method 

The tomatoes should be ripe and firm chopped in large pieces.

In a pan heat butter add onions, garlic and saute for a minute. Add flour and saute till light brown. Add the cinnamon, peppercorns,carrot, tomato and cook till soft.   Cool and puree.

In a pan add the puree, vegetable stock, salt and sugar and let it boil for 5 minutes till thickens a little. Switch off the flame and pour it in a soup bowl and serve hot. 

Try this soup and post your comments. 

Labels: Healthy, Soup, Tomato, Vegan, Main course

Bread Pudding - Steamed

February 18, 2014

Ingredients 

Brun bread                  2  or    6 - 8 Bread Slices
Milk                               600 ML
Eggs                               2 No
Sugar                             12 Full Teaspoons 
Custard  powder         2 Teaspoons
Vanilla essence           1 Teaspoon
Almond powder          4 Teaspoons

Ghee                              2 Tablespoon

FOR THE CARMEL

Sugar                           3  Teaspoons

METHOD 

Cut the bread into small pieces.    Heat  half the quantity of milk. 
With a hand blender beat the eggs  till light and fluffy. Add essence and beat well, as you are beating add the hot milk, beat continuously  or else the eggs will set like an omelet. 
Now add the rest of the milk, custard powder, bread pieces, sugar, almond powder and blend well. Keep this to soak for 15 minutes or more.

In the meanwhile make the caramel. Wet the container in which you are going to steam the pudding. Add the sugar and place it on medium flame. Let the sugar burn until it  gets  light brown color. Remove for flame and spread it all over the base of the container. Be careful do not handle this container with bare hands use tongs or a hand towel. Keep it to cool. When the caramel cools add the pudding mixture, cover it with a lid or foil. Place the container  in cooker on a ring stand and add enough water to steam this pudding. Take one whistle on high flame, reduce the flame, steam it for 25 minutes. Cool, pudding is ready to serve.

This pudding is delicious and easy to make. This pudding is packed off to my brother house who loves steamed bread pudding.


Note : When you add hot milk to the beaten eggs it eliminate the smell of the egg in the pudding.
I used brun bread as the pudding taste better than slice bread.  Burn is hard crusted  bread.
If you want the pudding sweeter add sugar to your taste.  For me the sweetness was perfect.

Very soon, will post an eggless version of this pudding.  Look out for the post.


Do give this pudding a try and post your comments.


Labels: Sweets &  Desserts, Kids delight, Pudding, Steamed

Rawa / Semolina Upma

Ingredients

Rawa                   1 cup   (roasted till light pink)
Onion                  1 large ( finely chopped)
Green Chilly       2 nos.  ( finely chopped)
Salt                       1/2 teaspoon
Sugar                    1/2 teaspoon
Lime juice            1 tablespoon
Grated coconut   1 tablespoon
Coriander            1 tablespoon (chopped)
Ghee                     1 tablespoons
Hot Water           2 cups 

Tempering/Tadka
Oil                         2    tablespoons
Mustard seeds     1/2 teaspoon
Urad  dal              1/2 teaspoon
Asafoetida            1/4 teaspoon
Curry leaves         1 sprig
Method In a kadai heat the oil add the mustard seeds, when its splutters add the  dal and saute till light pink. Add the asafoetida, onions, chilies, curry leaves and saute till onions are translucent. Add rawa fry for 3 -4 minutes. 
Add salt, sugar and hot water.  Mix well, cook till water is absorbed. Add coconut, coriander, lime juice and ghee and stir well. Serve hot. 

  
Labels: Breakfast,Healthy, Kids delight, Vegan