Thursday, 13 June 2013

Weekly Menu

Well we all wish to eat healthy and good diet..And then we plan and plan..but the plan hardly comes into execution...
   I was also in the same boat, until I decided to workout the week's menu on the weekend itself and sticking to it was easy task as I had all the preparations in place!!
Now for last 8 weeks, these plans are working really good for me, so felt will be good to share with all my readers..Today I share menu plans for 3 weeks..will soon write some more plans..
   These are my daily household menu, keeping in mind availability of simple and basic ingredients..So some of you many find it too simple, but still can give it a try by substituting some of items that you usually make/like.. So don't forget drop in your comments/suggestions and new menu ideas if you like my page!!

Masala Oats
Masala Khichadi
Sweet n sour Kadhi
Banana Milkshake
Sweet potato khees
Masala Paratha
Kakadi koshimbir
Bread Cutlet (Mixed veg cutlet)
Bread-Butter-Jam (B.B.J)
Lemon Rice
Boiled vegetables
       Sprouts – Soak whole moong (or mixed grains of your choice) on Sunday night itself in warm water. Monday morning drain and keep covered for sprouting. When using, parboil sprouts, drain, add some salt, chat masala, freshlemon juice, olive oil (optional) and mix well

Veg frankee
Banana/ any fruit Milkshake
Sabudana Khichadi
Musk melon
Brown rice with veg jalfregy
Shevaya Kheer
Aloo Paratha
Corn flakes
Vegetable Khichadi
Cucumber, carrot fresh salad

Veg grill sandwitch
Mulsi Milkshake
Sabudana Khichadi
Corn flakes
Khara/Masala Paratha
Peanut chutney
Fried brown rice
Freshly cut cucumber
Vegetable Idli
Palak Paratha
Boiled vegetables

Monday, 10 June 2013

Mango Fajeto (with mom's variation)

Season for Mangoes...Ras-puri..and Fajeto!!! 
Yeah, Fajeto is the fav accomplishment on days when ras-puri is made in my home
So here I share my mom's variation to traditional fajeto which even goes well as Mango soup. Here I have explained using mango pulp, however traditionally this is by product of making aam ras. After taking out most pulp, the seeds and mangoes skin is washed in water to make the watery juice for fajeto, so  nothing goes waste!! 

1. 1/2 cup mango pulp (take out from ras before adding milk/sugar/kesar/eliachi etc)
2. 2-3 tbsp jaggery (based on how sweet is the mango pulp)
3. 1/2 tpsp cumin seeds
4. 1/2 tbsp mustard seeds
5. pinch of hing
6. 2 tpsp oil
7. 8-10 curry leaves
8. 1/2 tbsp turmeric powder
9. 1 tbsp red chili powder

10. 1/2 tpsp garam masala
11. 1/2 tbsp sunth or dry ginger powder 
12. Salt to taste
13. 2 cup water

1. Add water to mango pulp and mix well so that we have diluted mango ras. Keep aside
2. Heat oil and add mustard seeds and let is crackle
3. Add cumin seeds, hing and curry leaves
4. Reduce the flame and quickly add turmeric power, red chili powder, garam masala and jaggery
5. Add the diluted mango pulp prepared in step one. Add sunth powder and mix well
6. Add salt and let it cook for 3-4 min

Yummy fajeto is ready to be served..serve hot with steamed rice to complete ras-puri meal!!

Thursday, 6 June 2013

Lal mirchicha (Red Chilli) Thecha

Sometimes before rainy season, we used to get fresh red chillies in market. Most household will buy it in bulk and then dry to make chili powder for stocking it up for year.
And few of such fresh chillies which are not completely dry yet would make its way to our plate in form of thecha!
Traditionally thecha was made using 'pata-warvanta', a stone grinder and then it was really a big deal to soak your hands with the hot chillies!
But with Mixer-Grinder stepping in our kitchen it all became a easy task..

Here now in Bangalore, I still did not find fresh red chillies, but wanted to make this thecha very much..
So I found out the way to make it from dry red chillies which are readily available in any super markets here..
And well the taste turned up to be really authentic


1. Handful of dry red chilies.
2. 8-10 cloves garlic
3. Slat to taste
4. 1 tbsp cumin seeds
5. 1 tbsp fresh lemon juice


1. De-seed and Soak dry red chillies in hot water for 6-8 hours. Discard the water later and use only the chillies which will look like fresh ones now
2. Add chillies, garlic, cumin seeds and salt in mixer bowl and grind to fine paste
3. Add fresh lemon juice and mix well

Thecha is ready to be served

Kitchen Gyan: In each serving add a spoon full of oil (preferably groundnut oil) to thecha. Oil is supposed to reduce the hot-burning effects of red chillies

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