Now add ginger garlic paste and fry for 3 mins. Add the ground paste and fry for another 2 mins.

Add rice to the above in a pressure cooker. Add 1.

5 cups of water and coconut milk to it. Leave up to 1 whistle and reduce flame to sim.

Leave for 6-7 mins to cook. Add the remaining ghee on top and serve.

Recipe: Sharmis Passions RELATED RECIPES Vegetable biryani Mutton Biriyani/Atterachi Biryani Malabar chemeen biryani Fish biryani Diet biryani Ingredients: 1 cup - rice 1/2 - onion 1/2 - tomato 2 tsp - ginger garlic paste 1 - cardamom 1 - brinji leaf/bay leaf 2 - cloves 1 inch piece - cinnamon 2 tbsp - coconut milk 2 tbsp - ghee To grind to a smooth paste: 1 - green chillies 3 tbsp - coriander leaves 3 tbsp - mint leaves (less)

Now add ginger garlic paste and fry for 3 mins. Add the ground paste and fry for another 2 mins.

Add rice to the above in a pressure cooker. Add 1.

5 cups of water and coconut milk to it. Leave up to 1 whistle and reduce flame to sim.

Leave for 6-7 mins to cook. Add the remaining ghee on top and serve.

Recipe: Sharmis Passions RELATED RECIPES Vegetable biryani Mutton Biriyani/Atterachi Biryani Malabar chemeen biryani Fish biryani Diet biryani Ingredients: 1 cup - rice 1/2 - onion 1/2 - tomato 2 tsp - ginger garlic paste 1 - cardamom 1 - brinji leaf/bay leaf 2 - cloves 1 inch piece - cinnamon 2 tbsp - coconut milk 2 tbsp - ghee To grind to a smooth paste: 1 - green chillies 3 tbsp - coriander leaves 3 tbsp - mint leaves (less)

Dry roast rava till a nice aroma arises. It may take 3-4 mins, then set aside.

Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.

Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.

Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil.

Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done.

Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky. If you skip the baking soda you will not get the porous texture as in the pics Recipe: Sharmis Passions RELATED RECIPES Instant mango pickle with moong dal Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - instant oats 1/2 cup - wheat rava 1/2 cup - curd 3/4 or as required - water 1 medium sized - carrot, grated 2 tsp - mustard seeds 1 tsp - green chilli, finely chopped Salt to taste 1/2 tsp - asafoetida 2 tsp - coriander leaves, finely chopped 1/2 tsp - baking soda Oil to grease idli plates (less)

Dry roast rava till a nice aroma arises. It may take 3-4 mins, then set aside.

Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.

Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.

Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil.

Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done.

Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky. If you skip the baking soda you will not get the porous texture as in the pics Recipe: Sharmis Passions RELATED RECIPES Instant mango pickle with moong dal Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - instant oats 1/2 cup - wheat rava 1/2 cup - curd 3/4 or as required - water 1 medium sized - carrot, grated 2 tsp - mustard seeds 1 tsp - green chilli, finely chopped Salt to taste 1/2 tsp - asafoetida 2 tsp - coriander leaves, finely chopped 1/2 tsp - baking soda Oil to grease idli plates (less)

In a small bowl add some water, lemon juice and let the shrimp soak for 5 minutes. Turmeric, salt and lemon juice helps to remove any germs and odour from shrimp.

This cleaning method applies to all seafoods. Grind ginger garlic into a smooth paste.

In a large kadai/wok add oil. When it is hot add fennel seeds.

When it splutters add finely chopped onion, salt and saute until golden brown and reduces in volume. Then add turmeric powder, finely chopped tomato and saute until it turns mushy.

Add ginger garlic paste and saute until oil separates. Then add red chili powder, coriander powder and saute for a minute.

Add water and bring it to boil for 2-3 minutes. Add coarsely ground black pepper powder.

Stir it well. Add shrimp/prawns and cook until well done.

Remove it from flame. Close the lid and allow the flavors to marry well.

Longer you wait the better is the tastes. Serve it with rice or rotis.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Chettinad masala kozhambu Masala vada Vegetable Masala Sandwich Carrot cashew masala Aloo bhindi masala Ingredients: 1 lb large shrimp/prawn 4 small onion, finely chopped (200 gm) 1 large tomato, finely chopped (150 gm) 8-10 garlic pods (40 gm) 2-inch ginger (15 gm) 3 green chilli 2 tsp chilli powder (as per taste) 1/4 tsp turmeric powder Salt to taste 3 1/2 tsp coriander powder 1 tsp coarsely ground black pepper 2 tbsp oil 1/4 tsp fennel seeds 2 1/2 cup water Few tsp of lemon juice (for cleaning shrimp) (less)

Keep aside. Heat oil in a kadai - add the items under `to temper`; then add onions and garlic fry until it turns slighly brown.

Then add ginger garlic paste, fry for a minute. Then add prawns and tomato puree.

Saute for about 5 mins until prawns starts shrinking. Then add red chilli and coriander powder.

Saute until raw smell of tomatoes leave and the masalas blend well. Prawn lets out water so check that and then add 1/4 water and keep covered.

Once the prawns turn soft, add required salt. Now add the coconut paste and allow it to boil and get cooked until oil separates and the curry becomes semi dry.

Garnish with chopped coriander leaves and switch off stove. Serve with steamed rice or chapathi.

Recipe courtesy: Sharmispassions RELATED RECIPES Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Vankay paalu koora Oyster mushroom peas curry Simple beet greens dal Ingredients: 1 cup - prawns, cleaned 1/4 cup - small onion 6 pearls - garlic 1 tsp - ginger garlic paste Tomato puree, from 1 tomato Turmeric powder, a generous pinch 1 tsp - red chilli powder 1/2 tsp - coriander powder Coriander leaves Salt, a pinch To temper: 2 tsp - oil 1/2 inch piece - cinnamon 2 - cloves 1 - bayleaf, torn roughly Curry leaves, a few To grind: 3 to 4 tbsp - coconut 1/2 tsp - fennel seeds (less)

Temper jeera in a wide pan with oil. Immediately add the onions and fry till it is transparent.

Add ginger garlic paste and fry till raw smell goes. Add the tomatoes and tomato puree, with a little salt and mix well till it becomes soft and mushy.

Fry till the raw smell completely leaves. Now add turmeric, red chilli, coriander powders and mix well.

After the masalas are well blended with tomatoes, add cashew nut paste and fry for a min till oil separates. Add the capsicum and fry in medium flame for a minute.

Now add the sauteed bhindi, adjust spice levels and salt at this stage. Sprinkle water for bhindis to get cooked well.

Keep covered for 2 mins and switch off! Serve hot with rotis/pulao! Ajust water according to the consistency of the gravy you need. Recipe courtesy: www.

sharmispassions.com RELATED RECIPES Kadai paneer Aloo bhindi masala Kadai chicken Kadai Paneer Khatti bharwan bhindi Ingredients: 12 - bhindi/ladies finger 1 - onion, medium sized, finely chopped Tomato puree - from 1 tomato 1 - tomato, big sized, finely chopped 1 - capsicum, big sized, cubed 2 tsp - ginger garlic paste 2 pinches - turmeric powder 2 tsp - coriander powder 1 tsp - red chilli powder ( according to taste) 1 - green chillies, finely chopped 5 - cashew nuts, ground to a fine paste with a little water Salt, as needed To temper: 2 tsp - jeera 1 tsp - oil (less)