RECIPES

Ingredients
  • 3 cups raw rice
  • 1 cup split-black gram dal
  • Salt to taste
  • 3 finely chopped onions
  • 2-3 chopped green chillies
  • ½ piece chopped ginger
  • 4-5 curry leaves
  • Coriander leaves
  • 1 finely diced capsicum
  • 2 finely diced tomatoes
  • 1 grated carrot
  • Sundrop SlimLite cooking spray
Directions
  • Soak rice and dal separately for 6-7 hours each, after washing 2-3 times
  • Blend rice and dal separately into a smooth paste.
  • Mix dal & rice together and add salt. Keep aside for 7-8 hours to ferment.
  • Mix chopped onions, green chillies, ginger, curry leaves, coriander leaves, capsicum, tomatoes and grated carrot to the batter.
  • Spray the griddle once with Sundrop SlimLite cooking spray and heat well.
  • Pour the batter and spread it to a thick circle. Cover it, keeping it on a low flame.
  • After 3- 4 minutes, spray Sundrop Slimlite cooking spray on it once and turn it over carefully.
  • Repeat with the rest of the batter.
  • Serve with tomato/mint chutney or hot sambhar.
Ingredients
  • 2 cups kidney beans (Rajma)
  • 2 onions
  • 2 medium tomatoes
  • 2 green chillies
  • 1 tbsp ginger-garlic paste
  • 1 tbsp coriander powder
  • ½ tbsp red chilli powder
  • ½ tbsp garam masala powder
  • ½ tbsp turmeric powder
  • Salt to taste
  • Fresh coriander Leaves for garnish
  • Sundrop SlimLite cooking spray
Directions
  • Directions Soak rajma overnight after washing well.
  • Boil in a pressure cooker with salt and turmeric powder until done.
  • Grind onions to make a paste.
  • Grind tomatoes to make a paste.
  • Spray a frying pan thrice with Sundrop SlimLite cooking spray and put it to heat on medium flame.
  • Add tomato paste and cook for 5 minutes on medium flame.
  • Add onion paste, chopped green chillies and ginger garlic paste, cook for a few more minutes.
  • Add coriander powder. Mix well. Cook for another 2 minutes.
  • Once the paste thickens add rajma.
  • Add water to get required consistency.
  • Garnish with coriander leaves and serve piping hot with brown/white rice.
Ingredients
  • 2 cups Rava (suji)
  • 1 cup rice flour
  • 2 cups buttermilk (mattha)
  • 1 onion, chopped
  • 1 ginger, finely chopped
  • 2 green chillies, finely chopped
  • 10-12 curry leaves
  • 1 tbsp peppercorn, crushed coarsely
  • ½ tbsp asafoetida (hing)
  • Salt to taste
  • 1 tbsp cumin seeds (jeera), crushed
  • Sundrop SlimLite cooking spray
Directions
  • Mix rava, rice flour, green chillies, onion, ginger, curry leaves, hing, salt, peppercorn and cumin seeds in a vessel.
  • Add buttermilk to the mixture to make a batter of medium-thin consistency.
  • Leave the batter for one hour.
  • Spray a griddle (or a tawa) with Sundrop SlimLite cooking spray once. Heat the griddle well.
  • Pour a ladle full of batter and spread in circles to form a round dosa.
  • Spray with Sundrop SllmLite cooking spray once on and around the dosa.
  • Cook it till it is crisp and golden brown.
  • Remove and serve hot with tomato/mint chutney or sambhar.
  • Repeat the same with the other dosas.
Ingredients
  • 4 large boiled potatoes
  • Salt to taste
  • ¼ tbsp ground black pepper
for Stuffing
  • 2/3 cup boiled peas
  • ½ tbsp minced ginger
  • 2 tbsp chopped green chillies
  • ¼ tbsp garam masala
  • ¼ tbsp salt
  • Red Chilli powder to taste
  • 1 tbsp roasted cumin seeds
  • ½ cup chopped coriander leaves
  • Sundrop SlimLite cooking spray
Directions
  • Mash peas with spoon. Add all the stuffing ingredients except the spray and mash.
  • Divide mixture into 10 equal parts and keep it aside.
  • Peel and mash potatoes in a smooth paste finely.
  • Add salt and pepper and mash till smooth.
  • Divide into 8-10 round balls.
  • Make a depression in the center of each potato ball and place a portion of the stuffing.
  • Fold the edges together to enclose the stuffing.
  • Press the tikkis gently and roll the edges on the table top to smoothen sides.
  • Spray the pan twice with Sundrop SlimLite cooking spray.
  • Heat the pan on low medium heat.
  • Slip 2-3 patties in the pan. Fry both sides till crisp golden brown.
  • Serve hot with mint chutney and curd.