Egg & Tomato Stir Fry / Egg Recipes

Egg & Tomato stir fry is one of the easiest dish which can be prepared in 10 minutes. All you need for this “Egg & Tomato stir fry” recipe is Egg, tomato, garlic or garlic powder and chives. The same recipe can be prepared without garlic and chives but I have included those to give some extra flavour to the dish. This recipe is adapted from Chinese cooking and made few changes according to our taste bud. The selection of tomato is very important for this recipe. It should not be too ripe and sour. And while cooking tomato, make sure to not over cook it.

Me and my friend Sujitha Ruban who blogs at Sujithaeasycooking decided to re-start our theme cooking after 4 years. In 2016, we started posting series of soup recipes but couldn't continue later because of few personal commitments.

Sharing few soup recipes which we posted long back...

Chow chow soup / Chayote soup 
Sausage Coconut milk Soup 
Vetrillai Kozhi Soup / Betel leaves chicken soup 
Chicken and Mushroom soup 
Mushroom soup 
Veggies and Dal soup 
Tangy lemongrass noodles soup 
Carrot and beetroot soup 

And few soup recipes from Sujitha Easy cooking..

Vegetable Soup 
Roasted Zucchini Sweetcorn soup 
Prawn Zucchini creamy soup 
Drumstick Soup 
Tomato Soup 

And again now to bring back the energy on blogging and to motivate ourself, we started with an Egg theme as it will be an easy ingredient to buy during this lockdown period. I am truly excited to join my hands with my friend Suji after a long back and I hope this continues..

And coming to the recipe, this Egg & Tomato stir fry goes perfect with a steamed rice or fried rice. The addition of sesame oil gives a lovely Chinese cuisine flavour and aroma. The addition of sugar is just to balance the flavour of the dish. This is such an easy to prepare dish and also, many variations can be made according to our taste bud. Here comes the recipe for this delicious tangy stir fry...

Ingredients :

3 Eggs
1/3 Tsp Sesame oil
1 Tbsp White pepper powder
2 Tbsp Oil
1 Tsp Finely chopped Garlic pods or 1/2 Tsp Garlic powder 
1 Tomato, Sliced
1/2 Tsp Sugar
3/4 Tbsp Water
2 Tbsp Finely chopped Chives

Method :

Break eggs in a bowl and beat well using fork.

Add the required quantity of salt followed by sesame oil and white pepper.

Heat up a wok or pan and add 1 tbsp of oil.

Now add the eggs and scramble them.

Once done, remove from the flame and keep aside.

Now add the remaining oil to the same pan and add the finely chopped garlic if you are using the fresh ones.

Fry it for half a minute and add the sliced tomato. ( if you are using garlic powder, add at this stage )

Stir fry them quickly and add sugar followed by water.

Cover and let it cook for a minute. ( Do not over cook the tomato )

Now add the scrambled eggs to the tomato mixture and toss well.

Garnish with finely chopped chives and remove from the flame.

Serve hot.

Serving Options :

Serve with Rice or Fried rice.

Few egg recipes which I had posted earlier...

Egg Drop Ginger Soup 

Egg Appe Salna 

Egg Appe Masala Bhat 

Egg omelette Pulao 

Millet Kesari / Diet Friendly Veg Thali / Diet Friendly Recipe - 100 / #100dietrecipes

Hurray ! Successfully completed my 100 days of diet recipes #100dietrecipes and it's time for a virtual treat ( Diet Friendly Thali ) for my friends. Since I started my blog, I never posted continuously for more than 30 days but this time, I took it as a challenge and posted only diet recipes for 100 days. The main reason for posting diet series is to change the mindset which people have on dieting. Generally, what people think about dieting is scarifying their favorite food and consuming only Indian breads and oats which is actually not. Dieting is switching from regular ingredients to healthy and nutritious ingredients. When one gives a weird look and ask about my dieting, I make sure to give an answer that I am on healthy eating habit / healthy dieting. Absolutely, there is no reason to skip meals and lose weight. Just including few nutritious ingredients in our regular menu makes wonder in our lifestyle.  This change doesn't help only in losing weight but also to keep our body healthy and fit.

Post delivery, I tried so many diet ways to lose my weight like consuming only phulkas in the night, oats buttermilk porridge for breakfast etc but more than weight loss, it pushed me to frustration mode because of the monotonous meal. Later, I started focusing on a healthy life style by including more nutritious rich ingredients in our regular  menu in a different way so that dieting became interesting and experimenting. This healthy change over helped me and my husband to shed good amount of weight without frustration. So, thought of sharing all my interesting and unique recipes on my blog as a 100days project so that it will be a motivation for me n everyone to lead a healthy lifestyle.

Being regular on blogging is very difficult with lots of commitment and in fact, it took me one month to decide whether I can able to do it or not. Finally, with my husband's full support and encouragement, started my 100 days diet challenge post on dec 1st 2015 with an interesting recipe Burnt garlic fried rice using foxtail millet. I tried my level best to focus on all food category like salad, soup, starter, main course and dessert. This 100 days of journey made my life completely busy and interesting, in addition to that I also learned lots of nutrients facts about food. 

I really have to thank 3 special persons ( My husband, mom and my best friend ) in my life who helped me in completing this challenge. My husband's patience, involvement and interest in this diet series gave me lots of confidence to continue this series. His critics on my experimental foods made me to improve a lot day by day. Secondly, my mom who is the main reason behind my breakfast platter and diet friendly thali helped me a lot in cooking and in fact, her involvement in my challenge changed her cooking style too. And last but not the least, my best friend Swathi who is also a big foodie ( no wonder why is my best buddy ) and good cook. I love her karnataka style cooking and in fact, I got inspired by one of her recipe and posted with a little twist as Methi Wheat Flour Instant Dosa during the challenge. Her constant support from the beginning and appreciation after tasting my breakfast platter and diet friendly thali, boosted my confidence and energy. 

No more delay, here comes my 100th post along with an interesting thali filled with lots of delicious and healthy spread. Here are the links of few recipes listed in the Thali...

Cabbage & Sprouts poriyal / Stir fry - http://www.priyasmenu.com/2016/02/cabbage-mixed-sprouts-stir-fry-diet.html

Mixed Greens - Mixed Dal Kootu - http://www.priyasmenu.com/2016/01/mixed-greens-mixed-dals-kootu-diet.html

Ridge gourd peel and sprouts chutney - http://www.priyasmenu.com/2016/01/ridge-gourd-skin-sprouts-chutney.html

Horse gram Masala Brown rice - http://www.priyasmenu.com/2016/01/kollu-satham-using-brown-rice-horse.html

Panchratna mixed veggie sambhar - http://www.priyasmenu.com/2016/01/panchratna-mixed-veggies-sambhar-diet.html

Vetrilai kuhzmbu / Beetel leaves kuzhambu - http://www.priyasmenu.com/2015/07/betel-leaves-kuzhambu-vetrilai-kuzhambu.html

Apart from these 100 diet recipes, I had already posted few healthy recipes on my blog. Click HERE to view all those recipes. Ending my 100days challenge with a healthy sweet.....

If you are craving for a healthy sweet, try this easy and tasty kesari prepared using millet and brown sugar. Millet is slow cooked in a brown sugar mixed water and garnished with melon seeds. I have used kudo millet in this recipe which can also be replaced with any other variety of millet or mixed millets. For a change, I have garnished this kesari with melon seeds but to make it more tasty, include dried figs, apricot, raisins etc along with the melon seeds.

Ingredients :

1/2 Cup Kudo Millet / Varagu
1/2 - 3/4 Cup Brown Sugar ( adjust according to sweet tooth )
1 Tsp Olive oil
1/2 Tsp Watermelon seeds
1/2 Tsp Pumpkin seeds
2 Cups Water

Method :

Dry roast the millet and keep aside.

Boil 2 cups of water and add the brown sugar.

Once the sugar starts melting, add the roasted millet and simmer the flame.

Cook till the water gets absorbed and millet gets cooked.

Meanwhile, heat oil in a pan and add the watermelon seeds and muskmelon seeds.

Roast and add it to the millet kesari.

Mix well and serve hot or cold.

Note : I have used only melon seeds for garnishing but raisins, apricots, figs can also be added along with the seeds.

Finally, I thank all my readers, well wishers and friends who encouraged me by posting your valuable comments. Will come up with an another interesting 100days series soon :)

Pumpkin & Carrot Idly/ Diet Friendly Breakfast Platter / Diet Friendly Recipe - 99 / #100dietrecipes

I always had a thought of serving a diet friendly platter with an unique recipes for my family members and this 100 days diet recipes challenge made my dreams come true. The above pic is a complete healthy, nutritious and guilt free breakfast platter. My main theme of this platter is prove that breakfast can also be eaten as king without guilt during dieting days. There are lots more in diet recipes which can be served for breakfast but this is just a sample.

Here are the links of few recipes listed in the platter....

Brown rice Pongal - http://www.priyasmenu.com/2016/01/brown-rice-pongal-diet-friendly-recipe.html

Sprouts Adai - http://www.priyasmenu.com/2016/01/sprouts-adai-diet-friendly-recipe-56.html

Little Millet & Pumpkin Sweet pongal - http://www.priyasmenu.com/2016/01/liitle-millet-pumpkin-sweet-pongal.html

Oats & Sprouts Baked Vadai - http://www.priyasmenu.com/2016/01/oats-sprouts-baked-vadai-diet-friendly.html

Healthy Vadai Curry using baked Vadai - http://www.priyasmenu.com/2016/01/healthy-vada-curry-using-baked-masala.html

Mixed Vegetable Chutney - http://www.priyasmenu.com/2016/01/mixed-vegetable-chutney-diet-friendly.html

As I had already posted recipes of the remaining dishes, posting a healthy and nutritious idly as my 99th post.

Pumpkin and Carrot Idly is a tasty and healthy breakfast option prepared using brown rice and millet batter. I have used kudo millet / Varagu in this recipe which can also be replaced with any other millet or mixed millets. Millets are the best option to consume during diet days instead of regular rice as it is gluten free and they are the natural source of protein and iron. If you find it very difficult to consume as rice, just include millets in other ways like idly, dosa, upma, pongal etc where rice is included.

Nutritional source of millets ( image source - google ) :

Ingredients :

Idly Batter :

1 Cup Brown Rice
1 Cup Millet ( I have used varagu / kudo millet  )
1 Cup Urad dal
1 Tsp Fenugreek seeds / Methi
Salt to taste
water, as needed

For Pumpkin and Carrot Idly :

1 Cup Pumpkin, grated
1/2 Cup Carrot, grated
2 Green chillies, finely chopped

Salt to taste
2 Tsp Olive oil 
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tbsp Chana dal / Kadalai parupu 
A pinch of Hing powder

Method :

For Idly Batter :

Wash and soak millet and brown rice together in a bowl.

Wash and soak urad dal and methi seeds together in a bowl.

Soak all the ingredients for 5 - 6 hours.

Once done, drain water from the urad dal and grind into smooth fluffy batter. ( use ice water for fluffy batter )

Transfer it to a bowl and grind millet - brown rice into smooth batter.

Mix both the batter, add salt and let it ferment over night.

Once done, mix well and measure 1 1/2 cups of batter for pumpkin & Carrot Idly.

For Pumpkin and carrot Idly :

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add jeera seeds followed by channa dal, finely chopped green chillies and a pinch of hing powder.

Add the grated pumpkin and carrot to the thalimpu.

Saute for a minute and switch off the flame.

Cool the mixture and add the measured batter along with the required amount of salt.

Mix well and keep aside.

Meanwhile, heat the idly cooker filled with water and keep ready to steam the idlis.

Grease the idly moulds and fill it with pumpkin & carrot batter.

Steam it for 10 - 15 minutes or till the idlis gets cooked.

Once done, switch off the flame and cool it for 5 minutes.

De mould the idlis using wet spoon and transfer it to a bowl.

Repeat the process for the remaining batter.

Serve hot.

Serving Options :

Serve hot with any varieties of chutney and sambhar.

Just one more day left :)  Stay tuned for an exciting recipe :)

Pumpkin - Oats Soup / Diet Friendly Recipe - 98 / #100dietrecipes

Pumpkin - oats soup is a silky textured nutritious soup prepared using veggies and oats. This creamy and delicious soup can be served as breakfast along with a wheat bread toast or croutons. Veggies and oats are pressure cooked and blended into smooth puree is further cooked along with salt and pepper to get a silky and tasty soup. If you are bored of having oats in a porridge form or oats haters, include it in such a soup and enjoy diet friendly meal.

Ingredients :

1 1/2 Cups Pumpkin, grated 
1/4 Cup Oats 
1 Carrot, chopped 
2 Tomatoes, chopped 
1/4 Tsp Cumin powder / Jeera powder 
2 Tbsp Masoor dal 
1 Bay leaf
Salt to taste 
2 Cups Water 
1/4 Tsp Pepper powder  ( Adjust according to taste bud ) 

Method :

Add grated pumpkin in a pressure cooker along with chopped carrot, tomatoes, oats, masoor dal, bay leaf and cumin powder.

Add 2 cups of water and pressure cook it for 5 - 6 whistles.

Once done, switch off the flame and cool it.

Once the pressure gets released, open the lid, remove the bay leaf and blend the pumpkin mixture into smooth puree.

Add half cup of water to a pumpkin puree and boil it again for 5 minutes by adding the required amount of salt and pepper powder.

Transfer it to a soup bowl and serve hot.

Note : I usually don't strain the soup unless it is necessary, so straining can also be done in this soup to avoid the tomato skins.

 Serving Options :

Serve hot with wheat bread toast or croutons. 

Corn & Mixed Millet Baked Pakoda Kuzhambu / Diet Friendly Recipe - 97 / #100dietrecipes

Pakoda kuzhambu is one of our family's favorite kuzhambu which is prepared using fried pakoda. To make this kuzhambu healthy, I prepared it with the baked corn and mixed millet pakoda and served it with hot brown rice.Personally, we don't prefer any side dish as it contains pakoda, but any veggie stir fry or microwave papad can be served along with this kuzhambu.

Ingredients :

15 pieces Corn & Mixed Millet Baked Pakoda 
1 Tbsp Olive oil / Gingelly oil
1/2 inch Cinnamon stick 
1 Tsp Saunf 
2 Bay leaves
2 Spring Curry leaves
5 Garlic pods, sliced
1 Cup Onion, Finely chopped 
1/2 Cup Tomato, finely chopped 
2 Green chillies, slitted 
1/4 tsp Turmeric powder 
2 Tsp Red chilli powder 
3 Tsp Coriander powder 
1/4 Tsp Garam Masala powder 
Salt to taste 
Lemon sized Tamarind 
2 Cups of Water

Method :

Soak tamarind in one cup of water before starting the cooking process.
 
Crush cinnamon stick and saunf. keep aside. 

Heat oil in a pan / kadai and add bay leaves followed by crushed cinnamon stick and saunf.

Add the sliced garlic pods followed by curry leaves, green chillies and finely chopped onion.

Saute till the color of onion changes and add the chopped tomatoes.

Saute and cook till the tomatoes turns soft.

Now add all the masala powders ( chilli, coriander, turmeric and garam masala ) along with the required amount of salt.

Add one cup of water and let it boil in a medium flame.

Meanwhile, extract tamarind juice from the soaked tamarind.

Add the tamarind juice to the boiling kuzhambu along with one cup of water.

Cover and cook till the raw smell goes off.

Now add the baked pakodas and switch off the flame.

Garnish with curry leaves and serve hot.

Serving Options :

Serve with hot rice. 

Corn & Mixed Millet Vada / Pakoda / Diet Friendly Recipe - 96 / #100dietrecipes

Wanna have healthy and guilt free snacks during dieting ?

Then, try these complete nutritious vadai which is prepared using fresh corn kernels, chana dal and mixed millets. Though the process is little bit lengthy, the pleasure of enjoying guilt free snacks takes away all the pain of preparing. The same recipe can be prepared like pakodas instead of preparing vadas by just placing little corn - millet mixture on a baking sheet without perfect shape. This can be served as evening snack along with mint or roasted gram chutney and green tea.

Ingredients :

1/2 Cup Chana dal / Kadalai parupu 
1 Cup Fresh sweet corn kernels 
1/2 Cup Mixed Millet 
4 Green chillies
Small piece of Ginger
1 Tsp Saunf 
3/4 Cup Onion, Finely chopped 
3 Springs of Curry leaves, chopped
1/2 Tsp Chilli powder 
Salt to taste

Method :

Wash and soak channa dal for 2 -3 hours.

Dry roast the mixed millets and grind into fine powder. Keep aside.

Grind green chillies and ginger without adding water and keep aside.

Drain the water from the soaked chana dal and grind it coarsely.

Transfer it to a bowl and grind fresh corn kernels coarsely.

Transfer the ground corn to the same bowl and add ground chilli - ginger paste followed by onion, curry leaves, saunf, chilli powder and salt.

Add the ground millet powder tp the corn mixture.

Combine the ingredients, divide the mixture and make equal sized balls.

Take one ball and gently flatten it using palm ( like cutlet ).

Arrange all the flatten vadas on a baking tray lined with baking sheet.

Bake it for 15 minutes in a pre heated oven at 200 degree C.

Flip the other side and bake it again for 15 minutes at 200 degree C.

Once done, remove from the oven and brush it with little olive on one side.

Change the settings to grill mode and grill it for 5 minutes.

Flip the other side again and brush it with little olive oil.

Grill it for another 5 minutes or till it turns crispy and brown color.

Once done, remove from the oven and serve hot.

For pakoda, just take little corn & millet mixture and place it on the baking tray lined with baking sheet / paper.

Remaining procedure is same as the baked vada.

Serving Options :

Serve hot with chutney. 

Corn & Spinach Millet Idly / Diet Friendly Recipe - 95 / #100dietrecipes

Corn and spinach millet idly is a complete healthy and nutritious option for breakfast as it includes greens, fresh and mixed millets. Millet Idly batter is prepared ahead like our regular batter and mixed up with a spinach paste is further steamed in a idly moulds to get a tasty and healthy idlis. This can be served with any varieties of chutney and sambhar. If you are bored of regular millet idly during dieting days, try these yummy idlis using healthy ingredients.

Ingredients :

For Idly Batter :

2 Cups Mixed Millets 
3/4 Cup Urad dal 
1/2 Tsp Methi seeds / Fenugreek seeds
Salt to taste 

For Corn & Spinach Idly :

1 1/2 Cups Mixed Millets Idly batter 
1 Tsp Olive oil 
3 Cups Spinach leaves, chopped 
4 Green chillies, chopped 
1 Tsp Cumin seeds / Jeera 
1/2 Cup Corn kernels
Salt to taste 

Method :

For Millet Batter :

Wash and soak mixed millets and urad dal along with fenugreek seeds separately  for 5 hours.

Drain the water and grind urad dal till it turns fluffy. ( use ice water while grinding ) .

Transfer the batter to a bowl and grind the millets into soft batter.

Transfer it to the urad dal batter, add salt and mix well.

Close and keep aside overnight to ferment.

Once done, mix well and measure 1 1/2 cups of batter for corn & spinach millet idly.

For Idly :

Heat oil in a pan and add jeera seeds followed by green chillies and spinach leaves.

Saute for couple of minutes and remove from the flame.

Cool and grind into fine paste.

Add the ground paste to the measured batter along with the required amount of salt and corn kernels.

Mix well and keep aside.

Meanwhile, heat the idly cooker filled with water and keep ready to steam the idlis.

Grease the idly moulds and fill it with the spinach batter.

Steam it for 10 - 15 minutes or till the idlis gets cooked.

Once done, switch off the flame and cool it for 5 minutes.

De moulds the idlis using wet spoon and transfer it to a bowl.

Repeat the process for the remaining batter.

Serve hot.

Serving Options :

Serve hot with Chutney and Sambhar.

Puli Pongal Using Wheat Rava / Diet Friendly Recipe - 94 / #100dietrecipes

Puli pongal is a traditional Tamilnadu dish, which has a tangy taste because of the addition of Tamarind. The actual recipe is prepared using rice rava but my today's post is a healthier version of it using wheat rava. I have used bigger size of wheat rava to resemble like the regular ones. This delicious, tangy one pot meal can be served as breakfast or dinner along with microwave papad. And personally, I love this dish with Parupu thogayal.

Ingredients :

1 Cup Wheat Rava, Big size / Mota
3 Cups Water 
Lemon Sized Tamarind
2 Tsp Olive oil 
1 Tsp Mustard seeds
1 Tbsp Chana dal / Kadalai parupu 
A pinch of Hing powder 
2 Dry red chillies 
2 Springs of Curry leaves 
Salt to taste 

Method :

Soak the lemon sized tamarind in 3 cups of water for 30 minutes.
 
Squeeze, extract the juice and keep aside.

Soak the wheat rava in tamarind extract before starting the cooking process.

Heat oil in a pressure cooker and add mustard seeds.

Once the seeds starts spluttering, add channa dal followed by hing, dry red chillies and curry leaves.

Add the soaked rava along with the tamarind water and required amount of salt.

Pressure cook it for 5 whistles and switch off the flame.

Once the pressure gets released, open the lid, garnish with coriander leaves and mix well.

Serve hot.

Serving Options :

Serve hot with Microwave papad or Parupu thogayal.

Steamed Egg Omlette Kurma / Diet Friendly Recipe - 93 / #100dietrecipes

Steamed egg omelette kurma is a creamy and tasty kurma prepared using steamed omelette cubes. This curry is completely healthy as melon seeds and roasted gram are used instead of coconut, which also enhances the flavor and creamy texture to kurma. This delicious kurma can be serve with Idly, Dosa, Roti, Phulka or Brown rice.

Ingredients :

For Steamed Eggs :

3 Eggs 
1 Medium sized Onion, Finely chopped 
2 Green chillies, finely chopped 
A pinch of Turmeric powder
Salt to taste 

For Kurma :

2 Onions, chopped 
4 - 5 Green chillies, chopped
3 Tsp Olive oil / Cooking oil 
2 Bay leaves
1 Elachi
1/2 Tsp Saunf
1/4 Tsp Garam Masala 
1 Tsp Ginger garlic paste 
Salt to taste  
1 Tomato, chopped 

To Grind :

1 Tbsp Watermelon seeds
1 Tbsp Muskmelon seeds
2 Tbsp Roasted gram / Pottukadalai

Method :

Break eggs in a bowl and add chopped onion followed by green chillies, turmeric powder and salt.

Beat well with a fork and steam it for 10 minutes in a medium flame.

Once it gets cooked, remove from the flame and cool it completely.

Cut the steamed eggs into cubes and keep aside.

To Grind :

Wash and soak the melon seeds for 15 - 20 minutes.

Drain the water and grind into fine paste by adding roasted gram and water.

Transfer it to a bowl and keep aside.

To prepare kurma :

Heat 1 tsp olive oil in a pan and add the chopped onions along with green chillies.

Saute till it turns light brown color and remove from the flame.

Cool and grind into fine paste by adding little water.

Transfer it to a bowl and keep aside.

Heat the remaining oil in the same pan and add bay leaves followed by elachi and saunf.

Add the ground onion paste followed by ginger garlic paste and garam masala.

Saute till the raw smell goes off and add the chopped tomato.

Cook it for a minute and add half cup of water.

Cook it again for 5 minutes in a medium flame and add the ground melon paste followed by a cup of water.

Simmer the flame and cook it for another 5 minutes or till the gravy thickens.

Add the cubed steamed omelette and cook it for a minute.

Switch off the flame, cover the pan and keep aside for 5 minutes.

Serve hot.

Serving Options :

Serve hot with Idly, Dosa, Roti, Phulka or Brown rice.

Green Gram Dal Tadka / Diet Friendly Recipe - 92 / #100dietrecipes

Dal tadka is a famous North Indian side dish prepared using lentils and spices, which is generally served with Indian breads. In my today's recipe, I have used green gram / pacha payir to get a tasty and nutritious curry. Soaked green gram is pressure cooked and added to a spicy masala mixture to get a delicious curry is further tempered with jeera and dry chillies ( before serving)  to enhance the flavor. This flavorful curry goes well with phulka, Roti and Brown rice.

Ingredients :

1/2 Cup Green Gram Dal / Pachapayir 
1 Tbsp Olive oil 
1/2 Tsp Jeera / Cumin seeds
1 Bay leaf 
1 Onion, Finely chopped 
1 Tsp Ginger Garlic paste 
2 Tomatoes, puree 
1/4 Tsp Turmeric powder 
1/4 Tsp Garam Masala powder 
1/2 Tsp Chilli powder 
1/2 Tsp Coriander powder 
Salt to taste 
Water, as needed

For Tadka :

1 Tsp Olive oil 
1/4 Tsp Jeera / Cumin seeds 
A pinch of Hing 
2 Dry red chillies
 
Method :

Wash and soak green gram dal for 4 - 5 hours. 

Drain the water and pressure cook it for 6 - 7 whistles by adding 1 1/2 cups of water.

Switch off the flame and cool it.

Once the pressure gets released, open the lid and mash the dal. Keep aside. 

Heat oil in a pan and add cumin seeds followed by bay leaf. 

Add chopped onion along with ginger garlic paste and saute till the raw smell goes off.

Now add all the masala powders ( Chilli powder, Turmeric powder, Garam masala and Coriander powder ) along with salt and tomato puree.

Mix well, cook till the mixture blends well and the raw smell goes off. 

Add the cooked green gram dal and mix well with the masala.

Add 1/2 cup of water and cook it again for 5 minutes. 

Garnish with coriander leaves and switch off the flame. 

Meanwhile, heat 1 tsp of olive oil in a pan and add jeera followed by hing and dry red chillies. 

Fry it and add to the green gram curry.

Serve hot.

Serving Options :

Serve hot with Phulka.

Tomato Bhath Using Wheat Rava / Diet Friendly Recipe - 91 / #100dietrecipes

Time really flies ! So far completed 90 diet friendly recipes and only, 10 more days left to complete my healthy challenge.. Here comes my today's healthy meal - Tomato bhath using wheat rava. Tomato bhath is a tasty and easy meal which can served for breakfast or dinner along with raita. To make it diet friendly, I have used wheat rava ( big / mota ) in this recipe which can also be substituted with Bansi rava, regular wheat rava or Bombay rava. 

Ingredients :

1 Cup Wheat Rava
2 3/4 Cups Water 
1 Tbsp Olive oil 
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tbsp Channa dal 
A pinch of Hing
1 Onion, Finely chopped 
4 Green chillies, chopped
2 Springs of Curry leaves
3 Big Tomatoes, Finely chopped 
1 Tsp Ginger, Finely chopped
Less than 1/4 Tsp Turmeric powder 
Salt to taste
Mint leaves for garnishing

Method :

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add jeera seeds followed by channa dal and hing.

Add green chillies followed by ginger and curry leaves.

Add finely chopped onion and saute till the color of onion changes to light brown.

Now add turmeric powder followed by chopped tomatoes and salt.

Saute till the tomatoes turns soft and mushy.

Add the measured water and let it boil.

Add the wheat rava and mix well.

Cook it for 5 minutes or till the water reduces.

Simmer the flame and cook it for another 5 minutes.

Once the rava becomes dry, switch off the flame and keep aside for 5 minutes.

Garnish with mint leaves and serve hot.

Serving Options :

Serve hot with Raita.

Beetroot Chips / Diet Friendly Recipe - 90 / #100dietrecipes

Guilt free, zero oil and healthy snack to munch along with green tea as mid morning snack or evening snack. Very easy to prepare and in this recipe, I have not used any seasoning expect salt. But to enhance the flavor, Italian herbs or Indian spices can also be added.

Ingredients :

2 Beetroot
Little Salt to sprinkle 

Method :

Peel the skin of beetroot and slice them thinly ( like we do for potato chips ).

Place the sliced beetroot on a kitchen towel and sprinkle little salt on top.

Keep it aside for 10 minutes.

Meanwhile, pre heat the oven at 180 degree C for 10 minutes.

Line the baking tray with baking sheet and arrange the beetroot slices.

Bake it for 12 minutes at 180 degree C and flip the other side.

Bake it again for another 12 minutes at 180 degree C.

Bake till the beetroot turns crispy, remove from the oven and keep aside.

Store it in an air tight container and serve with green tea.