Cook Without Book

Spinach Muthiya Recipe -  Healthy Snacks                                   Most of us avoid deep fried snacks and instead choose healthy options. One such healthy snack is Muthiya - a Guajarati dish of steam cooked dumplings with the goodness of vegetables. Ingredients: For Dough Whole wheat flour – ¼ cup Chickpea flour/gram flour – ½  cup Semolina – ½  cup Corn meal-1 cup Turmeric powder – ½ tsp Spinach 2 cups washed and chopped Asafoetida – ¼ tsp Baking  soda – ¼ tsp Cumin seeds – ½ tsp Fennel seeds – ½ tsp Sugar – 1 tsp Ginger paste – 1 tsp Garlic paste- 1tbsp Curd-1 tbsp Green chillies – 4, chopped finely Coriander leaves – 10 sprigs, chopped finely Lemon juice – 1 tsp Salt – to taste Oil – 1 tsp For Tempering: Oil – 3 tsp Mustard seeds – ½ tsp Sesame seeds– 2 tsp Method: In a bowl mix the wheat flour, gram flour, semolina, corn meal, tu...

                            Vegetable Upma Upma made with fresh cut vegetables and rawa. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Carrot,cut into ¼ inch cubes and blanched 1 medium • French beans,cut into ¼ inch cubes and blanched 6-8 • Green peas,blanched 1/4 cup • Green capsicum 1 medium • Semolina (rawa/suji) 1 1/2 cups • Onion 1 medium • Green chillies 3 • Ginger 1 inch piece • Extra virgin olive oil 2 tablespoons • Mustard seeds 1/2 teaspoon • Curry leaves 15-20 • Split black gram skinless (dhuli urad dal) 2 teaspoons • Salt to taste Method Chop onion, green chillies and ginger. Heat extra virgin olive oil in a non stick pan. Add mustard seeds, ginger, curry leaves and urad dal and sauté for 1 minute. Add onion and sauté for 2 min...

Corn and Potato Handvo with Coconut Sauce Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in the accompaniment too! why settle for normal chutney or sauce when you can be different there too – try making this lovely coconut sauce instead! handvo is usually made with a batter of rice and urad dal, but here it is made using vegetables, corn, rawa etc. Coconut milk lends its unique flavour to this dish, but remember to use thick coconut milk. Preparation Time:  15 mins Cooking Time:  20 mins Makes 6 servings Ingredients For The Coconut Sauce 1 tsp   oil 1/2 tsp   cumin seeds (jeera) a few  curry leaves (kadi patta) 1/2 tsp   green chilli paste 1 cup  thick  coconut milk 1/4 tsp   sugar salt  to taste 2 to 3  drops of  lemon juice 1 tbsp  finely  chopped coriander (dhania) To Be Mixed Together Into Corn and Potato Mixture 1 cup   boiled and crushed sweet corn k...

Semolina and Vermicelli Idlis Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. Preparation Time:  15 mins Cooking Time:  20 mins Makes 16 idlis Ingredients 3/4 cup   semolina (rava) 1 1/2 cups   rice vermicelli (seviyan)  , broken into 1” pieces 4 1/2 tbsp   oil 2 tbsp  coarsely  powdered cashewnuts (kaju) 1/2 cup   curds (dahi) salt  to taste 2 tsp   urad dal (split black lentils) 1 tsp   mustard seeds ( rai / sarson) 2 tsp  finely  chopped green chillies 4 to 5   curry leaves (kadi patta) 1 tsp   fruit salt For Serving coconut  chutney Method Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roa...

Rajasthani Shahi Raj-Kachori, stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Preparation Time:  10 mins Cooking Time:  30 mins Makes 2 to 3 servings Ingredients For The Kachori  2 cups   whole wheat flour (gehun ka atta) 1 cup   semolina (rava) 1 cup   besan (bengal gram flour) salt  to taste whole wheat flour (gehun ka atta)  for rolling oil  for frying For The Filling- 2 cups   boiled moong (whole green gram)  , matki (moath beans)  and  kala chana (brown chick peas) 500 gms   boiled potatoes salt  to taste Other Ingredients 500 gms   curds (dahi) khajur imli ki chutney  as per taste 1 tsp   chilli powder 1 tsp  roasted  cumin seeds (jeera) powder 1/4 cup   sev Method   For the kachori Combine all the ingredients in a bowl and using water knead a semi soft dough. Divide the dough into equal portions and ...

Ingredients: 2 cup semolina (sooji) 1 cup sour curd (khatta dahi) 1 tsp salt (namak) 1/2 tsp red chilly powder (lal mirch) 3 onion (pyaj) 2 tomato (tamatar) 1 piece ginger (adrak) 2 green chilly (hari mirch) oil for cooking 1 tsp coriander leaves (dhania patti)  How to make suji uttapam: Mix dahi, namak and sooji with 1/2 cup water. Cover it and leave for 2 hours. Finely chop adrak, pyaj, hari mirch, tomato and dhania. Mix lal mirch in batter. If you do not want to add lal mirch leave it. Heat a non stick pan/tawa and spread 1 tbsp batter on it. Cook at low flame and grease it on the corners and turn it to cook the other side. Serve it hot. If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier.