Sweet Paratha with toor dal (Kandi pappu Bobbattu)

For this ugadi I made puran poli and bobattu with toor dal (Click here for Moong dal Version). I already shared Puran poli/Pappu purnam recipe(CLick here for recipe) with you, and now it is time to share Bobattu recipe. My mother used to prepare this for sure on every ugadi, making these kind of traditional recipes and having them will not only make us to follow our traditions, they will also evoke the beautiful memories bound with them. I would like to give the same tradition and culture to kids that my mother gave me (When I have kids though ).


Ingredients:
For inner stuff (Purnam):
Jaggery (grated)/ Sugar -1 Cup
Toor dal (kandi pappu) / chana dal cooked -1 cup
Elachi (Cardamom) powder (Tip: grind by adding 2 spoons of sugar) -1/4 tea spoon.

For Chapati :
Maida - 1 cup
Rice flour -2 tea spoons
Sujii/ bombay ravva/ Upma ravva - 1 table spoon
water- 1 cup
salt - to taste
Others:
Plastic cover (Zip lock bag/ Aluminium foil)--->surface to roll the dough.
Method:

1. Soak toor dal for about an hour and cook it in pressure cooker for 4 whistles.
2. Jaggery + Dal + Elachi powder--> Grinder/ processor---> smooth paste
3. 2 tbl spoon oil + all flours + salt ---> Mix well--->make like chapati dough (wait for 10min)
4. Take a lemon size ball of dough--->keep some oil on plastic bag and roll the dough on the bag to make like chapati.
5. Take a double the lemon size inner batter and wrap it with chapati. (now it should appear like boiled egg).
6. Press gently with hand to make flat disc of DVD size.
7. Heat pan and apply oil and fry the paratha on both sides.
   
8. Serve with ghee (optional) and Enjoy with your loved ones.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

 TIP: Similarly you can prepare with chana dal (Senaga Pappu) also. Just substitute toor dal with chana dal and follow same directions.

My favorite Vegetable Salad

People I'm on diet, why becoz I am planning to visit India soon. So, if you are planning to visit Indian is there any rule that you should diet (You say). Yup, I used to weigh 110 pounds when I was in India, here I put on 10 pounds so I am in a process to loose some weight and get the lost haute look. Now I am concentrating more on 30min exercises and diet. Every day 15min I'll do cycling and lift 8 pounds weights 20 times in 3 sets. That's it I'm done. I just planned this because it suites my body style. Coming to the diet I am planning to eat salads and roti every day. I'm gonna do this for 30days. So friends wish me all the best and lets see if I loose any weight.

Ingredients:
Lettuce- chopped and washed-4cups
Tomato-chopped-1large
Cucumber-chopped-1
Corn(I used frozen)-1cup (Boiled with little salt)
Broccoli-1 cup(Boiled with little salt)
Cranberry raisins or any raisins-2tbsp
walnuts finely chopped-1/4cup (you can use any nuts)
Fennel seeds/ sonf- 1/2tbsp
oregano-1/2tbsp
pepper powder-1/2tbsp
celery salt/regular salt-1/2tbsp
olive oil-2tbsp

Directions:
In a small bowl take olive oil, oregano, pepper powder, salt , fennel seeds and mix well. In a large mixing bowl add the remaining ingredients and mix slowly. Add the olive oil mixture (dressing) to the vegetables and mix well. Here is your wonderful salad ready to serve. You  can serve this chilled, it makes the salad more wonderful. You can serve with croutons. But do not skip walnut, it gives a crunchy and wonderful flavor to this salad.
Hope you like my recipe. Please leave your valuable comments.

Friends visiting India, very excited!! need your suggestions

Hello my dear fellow bloggers,


I'm going to visit India soon. If you have any suggestions and any check list with you, kindly share it with me. I want to make sure that I take every thing with me because you know we do not visit often. I also want to know if there is any new appliance, like idli maker or something came up new in India, that I can bring while coming to USA. I appreciate your help.

Thank you!
cheers,
DD

Indian Food Clalorie Information

<><><>Please Do not Copy this information, It took me almost a month to gather this information!!!!

Know your claorie Intake Standard Measures
.		1 Cup	200 ml
.		1 Bowl	150 ml
.		1 Glass	250 ml
.		1 Table Spoon	15g
.		1 Tea spoon	5g
.
.	MILK AND MILK PRODUCTS
.		Food Stuff	Amount	Calories
.		Cow's Milk	1 cup	135
.		Soya Milk	1 cup	85
.		Toned Milk	1 cup	90
.		Double Toned Milk	1 cup	70
.		Skimmed Milk	1 cup	60
.		Cottage Cheese
.		Cow's Milk	100g	265
.		Buffalo Milk	100g	292
.		Yoghurt (Cow's Milk)	1 Bowl	100
.		Yoghurt (Toned Milk)	1 Bowl	70
.		Youghurt
.		(double toned Milk)	1 Bowl	50
.		Butter Milk	1 cup	30
.		Cream light	1 1/2 tbsp	45
.		Khoya	100g	421
.		Processed cheese	1 Cube (25g)	80
.		Condensed Milk	1/2 Cup	228
.		Powdered Milk	1 tbsp	70
.		Fruits
.	Fruits	Apple	1 Medium (100g)	60
.	Fruits	Banana	1 Medium (100g)	139
.	Fruits	Cherries	10 (70g)	45
.	Fruits	Dates (fried)	10 (100g)	317
.	Fruits	Grapes	20 (100g)	71
.	Fruits	Guava	1 Medium (150g)	75
.	Fruits	Louquat	6 Large (150g)	43
.	Fruits	Mango	1 small (100g)	74
.	Fruits	Musk Mellon	100g	17
.	Fruits	Orange	1 Medium (100g)	72
.	Fruits	Peach	1 Medium (100g)	50
.	Fruits	Pear	1 Medium (100g)	75
.	Fruits	Papaya	100g	32
.	Fruits	Pineapple (fresh)	1 Splice (100g)	46
.	Fruits	Plum	1 small (75g)	39
.	Fruits	Pomegranate	1 small (100g)	65
.		Vegetables
.	Vagetables	Bathula	100g	30
.	Vagetables	Beet root	100g	43
.	Vagetables	Bitter gaourd	100g	20
.	Vagetables	Carrot	1 Medium (60g)	29
.	Vagetables	Cabbage	1 Medium (300g)	80
.	Vagetables	Capsicum	1 Medium (100g)	24
.	Vagetables	Cauliflower	1 Medium (500g)	30
.	Vagetables	Coriander Leaves	100g	20
.	Vagetables	Colocasia	1 Medium (75g)	72
.	Vagetables	Cucumber	1 Medium (150g)	20
.	Vagetables	Fenugreek leaves	100g	15
.	Vagetables	French Beans	100g	26
.	Vagetables	Lady finger	100g	35
.	Vagetables	Lettuce	100g	20
.	Vagetables	Mint Leaves	100g	15
.	Vagetables	Mustard leaves	100g	34
.	Vagetables	Onion	1 Medium (50g)	25
.	Vagetables	Potato	1 Medium (60g)	26
.	Vagetables	Radish	1 Small (150g)	120
.	Vagetables	Spinach	100g	26
.	Vagetables	Sweet Potato	100g	120
.	Vagetables	Tinda	1 Small (50g)	10
.	Vagetables	Tomato	1 Medium (60g)	10
.	Oils	Butter	1 tsp	36
.	Oils	Ghee	1 tsp	45
.	Oils	Margarine	1 tsp	45
.	Oils	Oil	1 tsp	45
.	Oils	Olive Oil	1 tsp
.	Sugar	White Sugar	1 tsp	20
.	Sugar	Honey	1 tsp	15
.	Sugar	Jaggery	5g	19
.	Nuts	Almond	10small (10g)	65
.	Nuts	Coconut (fresh)	10g	45
.	Nuts	Coconut (dry)	15g	99
.	Nuts	Cashew Nut	6 Medium (20g)	120
.	Nuts	Pine nuts	10g	60
.	Nuts	Gound Nut	20 (10g)	60
.	Nuts	Pistachio	10 (10g)	65
.	Nuts	Raisins	10g	30
.	Nuts	Walnut	4 Halves (10g)	70
.
.
.	BEVERAGES
.	NAME	RAW WEIGHT	MEASURE	CALORIES
.	Tea	Low fat milk-1tsp	1 Cup	30
.		Sugar-1tsp
.	Instant coffee	Low fat milk-2tsp	1 Cup	40
.		Sugar-1tsp
.	Espresso coffee	Low fat milk-1/2tsp	1 Cup	55
.		Sugar-1tsp
.		Cream-1/2tsp
.	Mango shake	Mango-50g	1 Glass	249
.		Buffalo milk-150ml
.		sugar-2tsp
.	Fruit punch	Fresh juices	1 Glass	174
.	Lemonade/Mintade	Mint leaves	1 Glass	40
.		Lemon
.		sugar-2tsp
.	Jaljeera		1 Glass	NIL
.	Panna
.	(raw mango juice)	Mango-50g	1 Glass	97
.		Sugar-3tsp
.	Carrot kanji		1 Glass	5
.	Pineapple juice		1 Glass	110
.	Rose water	(Rooh Afza-3tsp)	1 Glass	150
.	Soft drink		300ml	125
.	Tender coconut water		1 Glass	24
.
.	ALCOHOLIC DRINKS
.	NAME	AMOUNT	CALORIES
.	Beer	240ml	110
.	Wine(dry)	100ml	80
.	Wine(sweet)	100ml	142
.	Brandy	30ml	75
.	Champagne(dry)	135ml	105
.	Champagne(sweet)	135ml	160
.	Whisky	30ml	75
.	Gin	30ml	85
.	Rum	30ml	85
.	Sherry(dry)	30ml	45
.
.	(Note: It is healthy to avoid consuming alcohol as much as possible.)
.
.	CEREALS
.	PREPARATION	COOKED	COOKED	CALORIES
.		WT.(G)	MEASURE/NO.
.	Burghol(cracked wheat)	200	1 Cup	225
.	Rice	200	1 Cup	222
.	Khichri1	200	1 Cup	430
.	Pulao	300	2 Bowls	358
.	Parantha2	100	2	297
.	Chappati3	70	2	170
.	Puri4	75	3	240
.	Bhatura5	36	1	154
.	Potato parantha6	90	1	213
.	Khubus(Small)	90	1	240
.	Freikha	200	1 Cup	225
.	Wheat, all bran	28	1/2 Cup	95
.	Doughnut	32	1	135
.	Burger, chicken		1	275
.	Burger, vegetable		1	125
.
.	DAL PREPARATION
.	PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Bengal gram dal	125	1 Bowl	124
.	Black gram dal	145	1 Bowl	161
.	Green gram dal	155	1 Bowl	316
.	Lentil dal	140	1 Bowl	248
.	Red gram dal	135	1 Bowl	104
.	Kadhi7	140	1 Bowl	118
.	Spinach with dal	140	1 Bowl	113
.	Sambar8	160	1 Bowl	81
.	Chole9	160	1 Bowl	119
.	Green gram(whole)	145	1 Bowl	113
.	Lentil (whole)	130	1 Bowl	95
.	Rajmah10	135	1 Bowl	153
.	Chick peas(lobia)	140	1 Bowl	141
.	Phool(fava beans)	100	1/2 Cup	115
.
.	VEGETABLE PREPARATION
.	PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Peas and paneer	130	1 Bowl	191
.	Pea potato curry	135	1 Bowl	132
.	potato curry	110	3/4 Bowl	131
.	Fried vegetableballs curry	145	1 Bowl	217
.
.	DRY PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Capsicum potato	125	1 Bowl	116
.	Cauliflower and carrot	95	1 Bowl	100
.	Ladies finger(okra)	140	1.5 Bowl	226
.	Eggplant	100	3/4 Bowl	115
.	Cabbage	100	1 Bowl	131
.	Stuffed tomato	85	1 Bowl	84
.
.	SNACKS PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Poha	150	1 1/2 Bowl	298
.	Dahi vada	166	2	343
.	Vada	43	2	138
.	Masala dosa	100	1	192
.	Idli	170	3	229
.	Sago vada	60	2	214
.	Samosa	65	1	207
.	Sandwich	65	2	194
.	Upma	160	1.25	260
.	Spaghetti	140	1 Cup	197
.	Waffles	75	1 Large	245
.	Cake,plain	75	1 Piece	153
.	Cake,sponge	50	1 Piece	153
.	Pie	160	1 Portion	375
.	Ka'ak	100	4 Pieces	300
.	Manakeesh	100	1 Piece	277
.	Knafeh b'jibun	100	1 Small piece	350
.	Knafeh b'kashta	100	1 Small piece	345
.	Znood el sitt	100	1 Small piece	375
.	Hareesah	100	1 Medium piece	525
.	Baklawah	100	5 Pieces	550
.	Borma	100	2 Pieces	600
.	Ish el bulbul	100	8-10 Pieces	550
.	Ghraybeh	100	4 Pieces	550
.
.	NON-VEG PREPARATION
.	PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Chicken with gravy	125	1 Bowl	257
.	Fish cutlets	80	2 Bowl	190
.	Fish fillet	115	2 Bowl	358
.	Fried Fish	85	2 Bowl	218
.	Liver tossed with spices	140	1 Bowl	330
.	Mutton curry	145	1 Bowl	237
.	Prawn tossed with spices	115	3/4 Bowl	206
.	Prawn curry	145	1 Bowl	219
.
.	CHUTNEYS(PASTES)
.	PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Coconut chutney	55	2 tbsp	125
.	Coriander chutney	20	1 tbsp	47
.	Mint Chutney	18	1 tbsp	7
.	Tamarind Chutney	20	1 tbsp	65
.	Tomato Chutney	50	1/2 Bowl	32
.	Hummos	30	2 tbsp	120
.	Moutabbal	30	2 tbsp	75
.
.	RAITAS
.	Cucumber raita(low fat curd)	Yoghurt-100	1 Bowl	52
.		Cucumber-50
.	Boondi raita fried bengal flour balls	Yoghurt-100	1 Bowl	100
.
.	SALADS AND DRESSINGS
.	French	15	1 tbsp	70
.	Mayonnaise	15	1 tbsp	150
.	Light mayonnaise	15	1 tbsp	110
.	Tossed green salad with dressing	1 Bowl	1 tbsp	95
.	Coleslaw veg with jellied fruit salad		1 Bowl	151
.	Tabouleh	100g	1 Bowl	108
.	Fattoush	100g	1 Bowl	125
.	Caesar	15	1 tbsp	70

Methi Tomato Rice

Greens are always my favorite in my diet, even my hubby love to have geens every day. My mother used to make mixed geen leaf curry (Kalakura) form spinach(Palakura), sukka kura, methi(menthem kura), bacchal kura and tota kura. I love this curry, it tastes wonderful and good for health, we can rarelay find such type of combos that are made tasty and healthy! Oops I think I deviated from the topic,. So, today I made this wonderful methi rice, I never know that methi rice tastes this good, because I always thought methi is sour in taste so the rice also will taste the same, but to my wonder the rice was that awesome that I and my hubby finsihed it in no time. Try it you will make it again and again like me!!!
 Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHART

Ingredients:

Cooked rice-4 cups(Measured with 160ml cup)

Tomato puree- 1 cup(160ml)

Onions finely chopped-1/2cup

Cumin seeds-1/2tbsp

Methi/fenu greek leaves-2cups

Ginger- finely grated-1/2tbsp

Garlic- finely grated-1 tbsp

Green chili-chopped-2 big(depending on the heat you require in the rice)

Salt to taste

pepper powder-1/2tbsp

Curry leaf-5 in number(optional)

Cilantro/coriander-10 springs chopped

Bay leaf-2

Cinnamon stick-1 inch

cardamom -2 cloves

Dhaniya powder/coriander powder-1/2tbsp

oil/butter-2tbsp(I prefer butter,because it gives good flavor)

turmeric-pinch

Directions:

First prepare a curry paste with tomatos+Chili by grinding them together. Take a pan and add 2ts of oil/butter and heat it, to the oil add cinnamon, cloves, cardamom and bay leaves. when all the spices get baked add onions, curry leaf, ginger,garlic,little turmeric, and green peas and fry until the onions are finely cooked. Now, add the first grinded paste, methi leaves and coriander powder and cook until the raw flavor of tomato vanishes. Add cooked rice and mix them. close the lid and cook in simmer for 2min. Finally garnish with cilantro and the delicious dish is ready.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.