Oliga (Bobbattu)

Ingredients:

This recipe makes around 18 oligas

Chiroti Rawa 1.25 cup (Looks like sooji but it will be very thin) - it's my yellow cup

Maida 1.75 cup

Jaggery 7 cubes

Toor dal 2.5 cup (my yellow cup)

Turmeric a pinch

Salt a pinch

Elachi 12 pods crushed

Oil 

Poppy seeds

Method:

1. Take chiroti rawa, maida in a vessel, add salt, turmeric and make the dough by adding water. The dough should be very soft and it should be sticking all over hand. Now add some oil on top and leave it for 2-3 hours or even over night

2. Take a heavy dingchik and nicely mash the dough and all the rawa should fully get soft and it should be very soft to touch and it should be stretching nicely.

3. Boil the toor dal by adding turmeric and 3 glasses water.
4. When dal is 80% cooked,( When we press the dal, it should get crushed but should not get mushy.), drain all water by using a colander. Now add the dal to same bowl, add jaggery by fully smashing it in a news paper (make sure its fully powdered else, it won't melt easily.), add elachi powder and cook for 5-8 min by closing lid.

Make sure it doesn't burn.

5. Now cool it and grind it into smooth paste without adding any water. If it's too watery, we need to use a muslin cloth and squeeze out all water. If it's too dry, we can add few spoons of milk while doing mixi. Taste it and ensure the sweetness is perfect to eat the poornam.

6. Now apply oil to hands, take small lemon size dough (less than what is needed for poori). Take foil paper and Spread it with hand and then put one big ball of poornam and cover with the dough edges. Dough should only be in single layer all over and remove any extra dough.

7. Now apply poppy seeds on top and gently roll only the edges until its fully thin.

8. Heat a non stick pan, apply oil and then roll this oliga onto pan and cook on high flame for few seconds. Apply oil on top with brush. And then flip to other side and cook. 

9. Serve hot or cold with ghee and milk.

Mushroom Soup (Another variation)

Ingredients:

Mushroom 300gm sliced

1 small onion finely chopped

4 garlic cloves finely chopped

Maida 2tsp

Butter

Cheese granules 2 tsp optional

Fresh cream 3-4 tsp

Almond powder 1tsp

Vegetable stock cubes 2

Method:

1. Heat butter in a pan, add garlic and then onions and fry till light brown.

2. Add mushrooms and fry till soft.

3. Add 2 cubes of veg stock and cook for few min. 

4. Take one fistful of mushrooms and grind to smooth paste by adding some water.

5. Add maida and quickly mix with no lumps.

6. Add 2-3 cups water and bring to boil. Add almond powder.

7. Add mushroom paste and also add 1 tsp cheese granules and cook for few min.

8. Check salt and add if needed. Add pepper powder.

9. Adjust the thickness and add water as needed.

10. Add 3-4 tsp of fresh cream, mix and cook for 1-2 min.

11. Serve hot by adding butter on top.

Drumstick Leaves Chicken Soup for Weight loss

Ingredients:

Virgin Coconut Oil 2 tsp
Bay leaf 1
cloves 2
cinnsmon stick small piece
1 small onion finely chopped
1 small tomato chopped
Chopped Drumstick leaves 2 cups packed
Ginger garlic paste 1tsp
Turmeric powder a pinch
Coriander powder 1tsp
Cumin powder 1/2 tsp
Pepper powder 1/2 tsp
Coconut milk made with 1/2 tbsp
1 Chicken breast cut into small pieces
Salt
Lemon juice 2tsp

Method:

1. Heat coconut oil in a pressure cooker, add bay leaf, cinnamon stick, cloves.
2. Add onions, salt and saute till slighty brown.
3. Add ginger garlic paste, turmeric and cook for a min.
4. Add tomatoes and cook till mushy.
5. Add coriander powder, cumin powder, pepper powder and mix well.
6. Add drumstick leaves and cook for 2 min.
7. Add chicken pieces and mix.
8. Add coconut milk, salt if needed, lemon juice and mix.
9. Cook for 5-10 min on medium flame in pressure cooker.
10. Serve hot.

Spinach Besan Cheela

Ingredients (Makes around 4-5):

1cup Besan flower
1 tsp red chiili powder
Hing small pinch
Crushed pepper corns 1/2 tsp
Ajwain crushed 1/2 tsp
Crushed cumin seeds 1/2 tsp
4 shallots
1 small tomato
1/2 small carrot
finely chopped spinach 1/2 cup
salt
finely chopped green chilli 1
coriander leaves finely chopped
curry leaves finely chopped
Corn flour 2 tsp
coconut oil for greesing

Method:

1. Grind shallots, tomato and carrots coarsely.
2. Take besan, add all other ingredients, except oil, add water, mix and leave it for 2 min.
3. Greese a non stick pan with coconut oil, spread the batter thinly and cook both sides on medium flame.
4. Serve hot.

Egg Coconut Milk Gravy

1. heat coconut oil in a pan, add boiled eggs and fry by adding salt, turmeric and chilli powder and keep aside.
2. Now to the same pan, add some more coconut oil, fennel seeds, thinly sliced 10 shallots, green chillies, curry leaves and cook.
3. Now add 1 medium size tomato chopped and cook till mushy.
4. Now add coriander powder, cumin powder, chilli powder, biryani powder, salt and mix.
5. Now add 1 cup thick coconut milk and cook till boiling. Add some lemon juice.
6. Add eggs, garnish with chopped coriander leaves.

Stuffed Chicken Wings

1. Prepare chicken wings in lollypop shape by pushing all the meat to one side of the bone.
2. Add 1tsp ginger garlic paste, red chili powder, turmeric, Red chilli garlic sauce 1 tsp, soya sauce 1 tsp,  1tsp chat masala, little salt if required and keep it for marination.
3. Crumble paneer, add finely chopped onions half of small size, finely chopped coriander leaves, grated mozarella cheese 1tbsp, left over meat keema if available or use chicken from one wing, red chilli powder, red chilli sauce for binding, turmeric, chat masala and salt if required and mix well and u should be able to hold it like a dumpling.
4. Beat 2 eggs for 12 lollypops and add red chilli powder, salt, turmeric, 2 tsp corn flour and beat well.
5. Stuff paneer in lollypops, dip each one in egg and roll in bread crumbs and deep fry in medium heat oil. Serve hot.

Spinach Kichidi with Brown Rice

Ingredients (Serves 2):

Brown Rice 3 tbsp
Toor Dal 3 tbsp
6 shallots chopped
1 small potato chopped small
1 small carrot chopped small
1/2 cup frozen green peas
1 small tomato
turmeric powder a pinch
coconut oil 2 tsp
Cinnamon stick 1 inch piece
cumin seeds
hing a pinch
3 cloves
small javetri piece
1 bay leaf
cardomom 3
Garlic cloves 3 crushed
Spinach leaves 1 full cup packed
green chilli 2
Pepper  corns 1 tsp crushed
biryani powder small pinch
lemon juice 2 tsp
salt
chilli powdee 1 tsp
coriander powder 1 tsp
cumin powder 1 tsp

Method:

1. Soak the brown rice for 2 hours preferably, along with toor dal.
2. Boil both in around 4 times of water by adding little salt, coconut oil until fully soft and mushy.
3. Make a paste of green chilli and spinach by adding little water.
4. Heat coconut oil in a non stick pan, add cumin seeds, all whole spices, hing, then shallots, garlic and fry.
5. Now add potatoes, carrot, green peas, tomtoes and cook till soft.
6. add Turmeric, salt, chilli powder, coriander powder, cumin powder, biryani powder, crushed pepper, and mix well.
7. Now add spinach paste and cook until fully cooked.
8. Now add lemon juice.
9. Add the brown rice n dal and simmer for 5 min.
10. Serve hot with Carrot cucumber raita. (Add finely grated carrot, finely chopped cucumber, salt to yogurt and mix)

Crunchy Chicken

Ingredients:

Chicken boneless thigh fillets 3, cut into medium size pieces
ginger garlic paste 2 tsp
red chili powder
turmeric powder
corisnder leaves
cumin powder 1 tsp
lemon juice 2 tsp
salt
butter
bread crumbs
eggs 2
garlic crushed 1 tsp
spicy seasoning powder

Method:

1. Wash chicken and soak them in a bowl of cold water by adding chilli powder, turmeric powder, cumin powder, salt, 1 tsp ginger garlic paste, lemob juice and leave it over night in fridge.
2. Strain the water into another bowl and boil that water. Add ginger garlic paste 1 tsp and add extra water to make sure chicken will be fully covered in water and adjust any other spices as required and add finely chopped coriander leaves. When water boils, add chicken and cook till chicken is fully cooked by covering with a lid and then turn off.
3. Beat 2 eggs, add chilli powder, any spicy seasoning powder optional, turmeric powder, salt, crushed garlic and mix well.
4. Heat 2 tsp oil/butter in a nonstick pan, add chicken pieces one by one without water and cook fir 2-3 min by turning both sides.
5. Now take each chicken piece with tongs, dip in egg mixture and put it back in pan and cook both sides for a few min. Repeat this process until the egg mixture is nearly finished.
6. For the last time, dip chicken pieces one by one in egg mixture and roll them in bread crumbs and cook on pan again on both sides on low flame until slightly brown colour comes.
7. Serve hot.

Salmon Veggie Stew

Ingredients:

Salmon around 10-15 cubes
1 medium potato cubed
1 small onion cubed
1 large ripe tomato cubed
4-5 mushrooms cubed
chopped ginger 1 tsp
chopped garlic 1 tsp
Butter 3 tsp
Velva or Edamame beans half cup
Coconut milk powder 3tbsp
kashmiri chillipowder 3tsp
cumin powder 1 tsp
Turmeric powder 1 pinch
Hot and spicy seasoning 1 tsp
vegetable stock 1 cube
Egg noodles 1 bar
broccoli flowrets 10

Method:

1. Marinate salmon cubes with salt, kashmiri chilli powder, turmeric powder, lemon juice.
2. Keep water for boiling in a bowl by adding butter and salt. When the water boils, add egg noodles and cook till 90%.
2. Melt butter in a pan, add chopped ginger, chopped garlic, onion cubes, Potato cubes, velva beans or edamabe beans etc and cook till potatoes are cocked fully and add salt.
3. Now add mushrooms also and cook for a min. Add a cube of vegetable stock.
4. Now add tomato cubes, and immediately add kashmiri chilli powder, cumin powder, turmeric powder, any spicy seasoning powder and mix well for 1 min. Dont let the tomatoes to turn mushy.
5. Now add the cocunut milk, 2 more cups of water, lemon juice and bring it to boil.
6. Adjust the chilli powder and salt.
7. Now add the marinated salmon cubes and cook for 5 min.
8. Now add the boiled noodles, broccoli flowets and cook for 5 more min by placing lid.
9. Serve hot.