Noodle Disc Manchurian

One step towards health with Yuvika's Kitchen
''Jo Maggi is kare pyaar woh Noodle Manchurian se kase kare inkar''

Ingredients
2 packets of maggi (or any noodle packet of your choice)
water 2 cups
2 tsp soya sauce
1 tsp chilli sauce
1/2 tsp pepper powder
2 tbsp cornflour
2 tsp oil
salt to taste

Method:
In a pan (no rocket science) add maggi noodles , tastemaker and water. cook till its done.
keep it aside to cool.

Method to make Noodle Disc
In a bowl take the noodles, add rest of the mentioned above ingredients mix well. Now apply water in your hand and make small disc shape or round balls out of the noodle mixture.
In a grilling pan (Healthy version) add 2 tsp of oil and place the noodle dics cook for 6-8 minutes then turn and cook till golden and crisp. You can also cook them in appo/ paniyaram pan.
You can even deep fry the noodle discs.

Ingredients for gravy
2 tsp oil
1 small onion finely chopped
5 cloves garlic / lasun, finely chopped
1/2 inch zinger finely chopped
1 green chilli finely
½ cup spring onions, finely chopped
red capsicum finely chopped
yellow capsicum finely chopped
1 tbsp chili sauce
1 tbsp tomato sauce
½ tsp pepper, crushed
1 tbsp soy sauce
1 tbsp vinegar
coriander leaves for garnishing
salt to taste
For cornflour water:
2 tsp cornflour
1 cup water

Method:
In a pan add oil, add onion, garlic, zinger and green chilli cook till golden brown. Then add the spring onions and finely chopped red and yellow capsicum.
Cook for 5mins, then add chilli sauce, tomato sauce, crushed pepper, soya sauce, salt to taste. Cook for another two minutes on medium heat, now its time to add vinegar
and cornflour water. Let is cook for 1 minutes and turn off the heat.
Just before serving add the Noodle disc to the gravy and cook for 2 minutes on low-medium heat.
Garnish with finely chopped coriander leaves.
Enjoy the healthy yummy Noodle disc Manchurian with fried rice.

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Jhakaas Chole

Dear readers,

you might have eaten and prepared chole in different ways but here I present you with new jhakaas chole recipe. To know what's new continue reading...

Ingredients:
I cup boiled chickpeas

1inch cinnamon stick

2 green cardamom
2 cup minced onion (the more onion you put the better it is)
Ginger garlic paste - 2tsp
Chole masala - 2 tbsp.
Kitchen king masala - 2tsp
Tamarind juice or paste  - 2 tsp
Oil/Ghee - 2-3 tbsp.

Coriander leaves- for garnishing

Method:

Soak chickpeas overnight and then pressure cook them with little salt, cinnamon stick, green cardamom and red chilli powder (or you can use canned chickpeas)
Take oil/ ghee (I used ghee as is enhances the flavour) However you can oil also.

in a pan and sauté minced onions.

After they turn light brown, add ginger garlic paste.
 Then add chole masala. Once the oil starts to separate, add kitchen king powder, and then boiled chickpeas.
Add very little water if needed( if you find it is extremely dry). Then add tamarind paste or juice. Simmer for 3-5 mins. Garnish with coriander leaves. Your yum yummy Jhakaas Chole is ready to served with naan, tandoori roti, poori, rice or kulcha's
Recipe link for kulcha's http://yuvikasrecipes.blogspot.co.uk/2018/03/homemade-kulchas.html

Nutritional Value of Chole (chickpeas) is also known as Bengal gram, garbanzo or garbanzo beans.
Chickpeas (chole) is a nutrient-dense food, providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus.

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Eggless Broccoli Bread

Ingredients
1 Large head Broccoli, grated (100gms)
Sliced almonds - 2tsp
175 gm plain flour
2 tablespoons roasted desiccated Coconut
1 teaspoon  Salt
2tsp baking powder
1/2 tsp baking soda
115ml warm almond milk (you can also use warm water instead of almond milk)
2tsp vegetable oil

Method
Take a  baking pan (bread mould/ tin) and Put a parchment paper in the bottom. Oil all the sides and dust it with flour. Sprinkle sliced almonds.
Sift flour, baking powder, salt and baking soda together and set aside. Repeat this process two to three times.
Now add grated broccoli, coconut and warm almond milk and make a soft dough. Let this dough rest for at least 1-2 hr. Pre heat the oven 150 degree C. For 10mins.
Add your dough into the bread mould and bake for 15mins.
Check with toothpick, if it comes clean all done otherwise cook on 100 degree C for another 5-6 mins.
Let it cool down. Now invert it over a plate and slice it.
You will get 10-11 slices of  Eggless broccoli bread.
Enjoy with cheese/ soup of your choice.

Eggless Broccoli Bread is perfect for kids Lunch , who run from there greens. (please check for allergies) You can skip almonds if you or your kids are allergic or do not like it.

Nutritional benefits of BROCCOLI :  its a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.

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Tutti Fruity Eggless Cake

Ingrediants:
All Purpose Flour / Maida –  150 gms / 1 1/3 cup ( plus 1 tblspn for dusting over tutti fruity)
Sugar – 100 gms / ½ cup
Oil – 125 ml / ½ cup
Baking Powder – 1 tsp
Baking Soda – ½ tsp
Vanilla Essence – 1 tsp
Tutti Fruity – 200 gms / 1 1/3 cup
Raisins- 2 tsp
Condensed Milk- 60 ml / ¼cup
Whole Milk – 120 ml  / ½ cup
Sliced almonds- 2 tsp


Method:
Preheat the oven to 180°C / 360°F….Take a  baking pan (bread mould) and Put a parchment paper in the bottom. Oil all the sides and dust it with flour.
Sift flour, baking powder and baking soda together and set aside. Take 1 tbsp. of flour and add it over the tutti fruity and raisins and toss well..
Take oil, sugar and vanilla in a mixing bowl. Beat it for 3 mins..
Now add in condensed milk, milk and mix well.
Now sift in the sifted flour again and mix well.. Add in tutti fruity and mix well. Grease the cake tin with 1tsp oil and 2tsp plain flour, sprinkle sliced almonds.
Pour into the tin and bake it for 45-50 mins or until the toothpick inserted comes out clean.
Let it cool down..Now invert it over a plate and slice it..
Serve with a cup of tea/coffee..

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Avocado Tandoori Roti

100% whole wheat flatbread made with avocados. These avocado tandoori roti's are great for lunch / dinner !
I had no idea what an avocado looked like till I moved to UK and now it’s one of my favorite things to eat.
Avocados are very rich in fats but at the same time super healthy. Sounds confusing...
Avocado is rich in monounsaturated fat – the good fat which keeps your heart healthy.
Other than being rich in good fat, they also have plenty of magnesium and potassium in them and are also a good source of fiber.
With so many health benefits, there’s no reason why you shouldn’t be eating them.
There’s so much you can do with this amazing fruit- its can be used in dips, pasta, pizza, sandwiches, salads, milkshakes, icecreams..list goes on.
For avocado milkshake and icecream recipes check my blog. Today am going to share very Indian way of this fruit- Avocado tandoori roti. Its super yummy and filling.

Ingredients:
1 avocado, big [pulp comes to around ½ cup]
1 cup whole wheat flour, some more for dusting
1 teaspoon lemon juice
1/2 teaspoon cumin powder
1/2 teaspoon baking powder
salt, to taste
1/2 tsp oil
Butter optional
water, to knead the dough

Method:
1.Peel the avocado and take out the pulp . Mash the pulp using a fork or a potato masher.
2.Add cumin powder, salt,baking powder, and lemon juice to the avocado pulp. Mix till thoroughly combined.
3.In another bowl measure 1 cup of whole wheat flour [atta]. Add the mashed avocado mixture to the flour.
Starting mixing the avocado mixture with the flour.
Knead to a smooth dough, adding little water if required. drizzle oil on the doughand cover. Let this dough rest for 15-25 minutes
4.Pre heat the oven or tandoori on 230c (temp. setting may vary) for 5 -6 minutes and in the meanwhile makes equal size balls from the dough.
Take one ball, dust it with flour and flatten it using your palm.
5.Roll the roti thin using a rolling pin.
Place the roti on the rack and let it cook for 4-5 mitues then turn n cook for half minute.
Your avocado tandoori roti is ready. Serve hot with curry of your choice. If you like you can add butter on hot roti.

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Gravy Recipes

Cooking is a every day task and we all want to create a good, healthy dish for our family. Every week we buy same vegetables,  if we follow same recipe we might get bored of the same taste.
However, you can change your scent and smell by mixing anything with your choice. 

You can use -> tomato, butter, cream, cashew nut, poppy seeds, coconut, groundnut, sesame and curd for making variations in your gravy.
 According to your imagination you can change ingredients of your choice. Sometimes you can just use cauliflower puree, spinash puree as your gravy base.
So let's see how to make it happen.


Tomato Gravy -
Ingredients
Tomatoes - 3-4 medium size
Greenmeal - 1- 2
Ginger - 1 inch long piece
Oil (Refined) - 1-2 tablespoons
Asafoetida - 1 pinch
Cumin seeds - one quarter teaspoon
Whole Garam Masala - (Long 3, Black Pepper-4, Big Cardamom -1)
Turmeric powder - one quarter teaspoon
Red Chilli - Less than a quarter tsp
Coriander leaves - 1 table spoon (finely chopped)
Garam Masala - Less than a quarter teaspoon

METHOD:
Grind tomatoes, green chillies, ginger, in this case if you want to pour peanuts,
then grind 1 tablespoon spoon peanut powder with this paste, or if you want coconut flavor then split it with this paste.

Put oil in the pan and heat it, add asafetida and cumin seeds (on low flame) in hot oil, add turmeric powder, coriander powder, after frying cumin, and
after that add tomatoes and chilli ginger paste and fry the spices till the oil on the spices began to appear. finally add garam masala our gravy is ready for vegetable curry.

Curd Gravy
It is very easy to make, it is used for making potato, arabi, and koftas
Ingredients
Curd - 200 gms
Oil - 1-2 tablespoons
Asafoetida - 1-2 pinch
Cumin - half a teaspoon
Turmeric powder - half a teaspoon
Coriander Powder - One Tomato
Gram flour - 2 teaspoons
Ginger - One inch long piece or a teaspoon paste
Green Chillies - 2-4 (finely chopped)
Red Chilli - Less than a quarter teaspoon
Salt - 3/4 Tablespoons
Garam Masala - One quarter teaspoon
coriander leaves - 2 tsp chopped

Method
You can also use curd to bring sour in vegetable instead of tomatoes.
Take the curd down and mix the water with the same amount of yogurt and make the mitha.
Heat oil in a pan, add asafoetida and cumin in hot oil, add turmeric powder, coriander powder, ginger paste, green chilli and gram flour and
fry it on the arrival or after changing the color of gram flour, put yogurt masala in this spice.
Cook until it starts running with a spoon, until it does not boil, add salt, red chillies and garam masala in this way, let it boil by adding koftas.
Curd veggies are ready.
In this way you can also add boiled potatoes and Arabi you can keep the gravy consentancy accordingly.

Butter cream Gravy
Ingredients
Cream  - half cup
Butter - 2 tablespoons
Tomatoes - 2 -3
Green chili - 1-2
Ginger - 1 inch long piece
Oil or Ghee - 1-2 tablespoons
Turmeric - One quarter teaspoon (if you wish)
Coriander Powder - 1 Tablespoon
Red Chilli - Less than a quarter teaspoon
Salt - according to taste (3/4 quart tea)
Garam Masala - Less than a quarter teaspoon
Coriander leaves - finely chopped (a table spoon)

Method
Grind tomatoes, green chilies and ginger finely.
Put oil or ghee in the pan. Add cumin seeds, turmeric powder and coriander powder and fry it. Put tomato, green chilli ginger paste and fry it.
Add the cream and butter also when the grains become ripe. Sprinkle the spices with a spoon, fry them in the spices, add water accordingly depending on how thick gravy you want.
 Add salt, red chilli and garam masala also. But the butter in the gravy.
Now add whatever koftas or paneer , after cooking 1-2 minutes, stop turn off the flame.
Creamy gravy is ready with butter cream, put chopped coriander and decorate the curry.

Cashew nuts and poppy seeds Gravy -

 Ingredients:
Cashews - 50 grams (2 tablespoons)
Poppy seeds - 50 grams (2 tablespoons)
Tomatoes - 2 -3
Green chili - 1-2
Ginger - 1 inch long piece
Oil or ghee - 2-4 tablespoons
Turmeric - One quarter teaspoon (if you wish)
Coriander Powder - 1 Tablespoon
Red Chilli - Less than a quarter teaspoon
Salt - according to taste (3/4 quart tea)
Garam Masala - Less than a quarter teaspoon
 Coriander leaves- finely chopped (a table spoon)

Method
Wash cashews and poppy seeds and soak them in separate water for half an hour. Take out extra water and grind it finely, remove the paste and keep it in a bowl.
Grind tomatoes, green chilies and ginger finely.
Put oil or ghee in the pan and heat it. Add cumin seeds, turmeric powder and coriander powder and fry it. Add tomatoes, green chilli ginger paste and
fry till tomatoes cook. Add cashews and poppy paste, and now fry it until it becomes thick.
 Add as much water as you want to keep it as thin as you like, add salt, red chilli and garam masala also.
Boil for 1-2 minutes,your cashew nuts poppy seeds gravy is ready. Add cooked vegetable or kofta of your choice.
 Note: if you are allergic to peanuts or any nuts please do not use them in your gravy preparations. Instead you can use gramflour (besan) as your gravy base.

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Vada Pav

Vada pav is mumbai's street food and its a food on the go for the ever so busy mumbaikar's.
 Vada Pav is also known as common man's burger which is delicious to eat and light on pocket.


Ingredients for Vada Pav Recipe:
Potatoes boiled and peeled 6 large
Pav
Oil 1 tablespoon + to deep fry
Asafoetida a pinch
Turmeric powder 1/4 teaspoon
Green chilli-garlic paste 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 1/4 cup
Lemon juice 1 tablespoon
bread (pav) 8 small

For Batter
Coarse gram flour (besan) 1 1/4 cups
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Soda bicarbonate a small pinch (optional)

Method:
1)To make the batter place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, soda bicarbonate and mix. Add sufficient water and whip to a smooth and thick batter. Set aside for at least fifteen minutes. Place the boiled potatoes in a bowl.
 2)Heat one tablespoon oil in a pan. Add asafoetida, turmeric powder, green chilli-garlic paste and mix. Add potatoes and salt and mix. Set aside to cool. Add coriander leaves, lemon juice and mix mashing the potatoes some more.
 3)Divide the mixture into eight equal portions and shape them into balls.
 4)Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. Drain on absorbent paper.

Ingredients for Lasun (garlic) Chutney:
Scraped coconut fresh 1 cup
Dried red chillies 2-3
Kashmiri red chillies 2-3
Garlic cloves 5-6
Tamarind lemon-size ball 1
Roasted peanuts 1 tablespoon
Sea salt to taste

Method:
1)Dry roast coconut in a non-stick pan. Transfer it on a plate and set aside to cool at room temperature.
 2)Remove stems of dried red chillies and Kashmiri red chilies and dry roast in a non-stick pan on low heat for 2-3 minutes. Switch off heat and transfer on a plate to cool.
3)Grind together roasted coconut, chillies, garlic cloves, tamarind, peanuts and sea salt to a coarse powder.
 Serve with vada pav.

Now assembling time: Mumbai style mein bole toh jhakas yum time:
Take a pav bread slit each pav spread  tamarind chutney and coriander chutney. Place one vada in the middle top it up with lasun chutney press lightly. Hmmm...do not wait just eat.

Serve hot with fried green chillies.

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My style English BreakFast

Oats Carrot Patties
Ingredients:
Oats- 1cup
Greated Carrot-1 cup
black pepper pwd. 1/2 tsp.
yogurt- 4 tsp
salt to taste
water -2-3 tsp
oil-2-3 tsp

Method:
1. In a bowl mix all the above ingredients,add 1 tsp water rest the batter rest for 10 minutes.
2. You should be able to hold the mixture in your hands and make a patty shape.
3. Heat a pan , drizzel few drops of oil place the patties and turn the heat to medium cover and cook for 6 mintues. Now turn and cook uncovered for 3 minutes.
4. Oats carrot patties are ready to be served hot with sauce of your choice.

Hummus
Ingredients:
1 cup boiled chickpeas
1 teaspoon tahini
1 to 2 garlic cloves
1/2 lemon, juiced
2 tsp of olive oil
sea salt to taste
1/2 tsp black pepper pwd
1 pinch paprika

Method:
1. Mix all the above ingredients in a jar and grind to smooth paste. Its Ready to be served.

Harissa
Ingredients:
one red capsicum roasted
coriander leaves- 1/2 cup
coriander seeds- 4-5
roasted garlic- 2-3
roasted gram dal- 2 tsp
lemon juice- 1tsp
salt to taste

Method:
1. Add all the above ingedients into a jar. Now grind it to make sauce consistency. This is my style of harrisa , Please try it once and leave your comments on my blog.


Pistachio and Avocado Sauce

Ingredients:
2 ripe avocados
Juice of 1 lemons
1 roasted garlic
Lemon juice-2tsp
salt to taste
1/2 cup pistachio nuts, roasted and roughly chopped

Method:
1.Add all the above ingedients into a jar. Now grind it to make sauce consistency.

Hash Brown Patties
Ingredients:
Potato(use potatos which are marked as baked)-2
salt to taste
Black pepper pwd- 1/2 tsp
oil-3 tsp.

Method:
Grate the potatoes and squeeze out the water, now add salt and pepepr. On a hot pan add oil and spread this mixture evenly. Cook covered on low heat for 10-15minutes. Now flip and cook uncovered for another 10 minutes.


Its ready to be served.
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Crispy Vegetarian Rava Toast

It is a healthy and  simple recipe, you can easily get almost all the ingredients at home.
If you have a busy day and you do not want to cook much rava toast is a best for you.

Ingredients
Bread slices: five (The choice of bread is yours – white bread, wheat bread or multigrain bread)
 Fine chopped onions: ¼ cup
 Chopped green capsicum: ¼ cup
chopped red capsium: 1/4 cup
Fine chopped de seeded tomatoes: ¼ cup
chopped cucumber: 1/4 cup
chopped spinach: 1/4 cup
2 tsp of chopped avocado
Yogurt: 1/2 cup
Fine chopped coriander leaves: 2tbsp
Fine chopped green chilly: 1
Rava / sooji / semolina: 1/2 cup
Grated Cheese -3 tsp (optional)
Tomato ketchup: 2 tbsp
Butter
Oil

Method:
In a mixing bowl, add rava and curd. Mix them well.
Now add little water at a time and make smooth batter.
Now add chopped onions, capsicums, tomatoes, cucumber,spinach, yogurt, salt, coriander leaves, and green chilly.
Mix them nicely, cover and leave it for 10 minutes.
After 10 minutes take out the mixture and mix it again.
Add little water if needed. Mixture should not be very thick or thin
Take a bread slice and apply thin layer of ketchup on it.(at this time you can add the grated cheese)
Now add thin layer of rava mixture on top of ketchup.
Press it gently.
Now heat the pan at medium low heat.
Put some oil on it. Put the toast rava side down on pan.
Press it gently and let it cook from down for few minutes.
Now apply butter on top and flip the bread.
Cook the bread from down till it becomes crisp and golden brown.
Now flip it over and cook from the other side too.
Turn it once or twice till bread is brown and crisp from both the sides.

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Corn Kabab's

Ingredients
1 cup corn + 3 tsp corn, fresh / frozen
1 potato, boiled & mashed
1 slice of bread (washed, squeze out the water)
1/2 cup boiled rice
1 green chilli, finely chopped
½ tsp ginger paste / adrak paste
½ tsp kashmiri red chili powder / lal mirch powder
salt to taste
¼ tsp turmeric powder / haldi
½ tsp garam masala powder
½ tsp chaat masala
¼ cup bread crumbs(optional)
2 tbsp coriander leaves, finely chopped
¼ tsp pepper pwd., crushed
1 tbsp lemon juice
few ice cream sticks(optional)
oil grilling the kabab's

Method:
1.Firstly, in a small blender take boiled corn or frozen corn.
further blend to coarse paste without adding any water. Keep 3tsp of corn as it is.
2.Transfer the paste to a large mixing bowl.
also add boiled and mashed potato,boiled rice, chilli and ginger paste.
bread add spices and salt.
{also add ¼ cup bread crumbs. or crumble fresh bread.}
3. Add chopped coriander leaves, 3 tsp of boiled corn and crushed black pepper.
also add lemon juice.
4.Combine everything well to form a kabab or cutlet shape.
{if you are unable to bind the mixture add in more bread crumbs if there is to much moisture.}
make sure to have a non sticky dough.
5.Further, make bullet shaped kababs greasing hands with oil. If you prefer you can take a ice cream stick and insert them into the kabab's to enhance the look.
As presentation and look of any dish is important.
6.On the grilling pan, add 2-4 tsp of oil and place these corn kabab's
stir occasionally and grill till the kebabs turn golden brown on medium flame.
7.Finally, serve corn kebabs with tomato sauce and green chutney.

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Palak Saag Masala with Potato Nests

Ingredients for Palak Saag Masala Recipe:
Spinach 1 1/2 bunches
Sarso ka Saag- 3 bunches
Oil 4 tablespoons
Cumin seeds 1/2 teaspoon
Onion chopped 1 medium
Garlic- 3-4 chopped
Tomato- 1 small chopped
Green and zinger paste- 2tsp
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh cream 1/4 cup

Method:
 1) Boil sufficient water in a deep non stick pan. Add the spinach and sarso ka saag and when the water comes to a boil again, drain the leaves and dip them in iced water. Heat two tablespoons oil in a non stick pan.
 2) Chop garlic cloves. Add the cumin seeds to the hot oil and sauté till well browned. Add the garlic and sauté till browned. Add the onion and sauté till lightly browned.
 3) Drain the spinach and saag and squeeze to remove excess water. Now puree the spinach and saag. Add the green chillies and zinger paste to the pan and mix.
 4) Add turmeric powder, chopped tomatoes, salt and spinach and saag puree and mix. Cook for two to three minutes and add the fresh cream.
 5) Mix and cook for two to three minutes more. Add the spinach puree and mix. Cook for further three to four minutes.  Curry is Done.

Now the intresting part-
Ingredients for Potato nest
Boiled potatoes- 3
Turmeric powder-1 tsp
Cumin powder- 2 tsp
Chopped coriender leaves- 3 tsp
Red chilli powder- 1tsp
Salt to tast
Vermicelli- 1/2 cup
Oil -for frying
Pomegranate- for garnishing

Method:
 In a bowl mix all the above mentioned ingredeints, now make small nest shape and cover these lovely nest with vermicelli. Deep fry them in oil till golden.
Done.
Serving time: On a plate pour 2 tbsp of palak saag masala , place the potato nest on top of it and in the nest add 3-4 pomegranates. drizzile with fresh cream.
Serve hot with Ajwani Roti.

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Peas Ladoo (Matar Ke Ladoo)

Yes yes dear readers you read it right its Peas Ladoos. Just try it once am sure you will love it. My family and Friends enjoyed eating them.

Ingredients:
Peas- 1 cup boiled and drained
Semolina (sooji)- 4 tsp
Cashew nuts- 8-10 crushed
Condense Milk- 1/2 cup
Milk- 1-2 tsp
Cardamom powder- 1tsp
Ghee- 1tbsp
Red coloured Tutty fruity for garnishing (its optional you can use sliced almonds also)

Method:
1. In the blender take peas and make fine, smooth paste without adding water.( you can use little milk)
2. Heat the Ghee in a heavy-bottomed or non-stick pan, and fry the paste in it for about 10 minutes.
3. Add the sooji, condense milk and cook again for a while. Do not cover the pan at any point.
4. The mixture is done when it starts moving as one mass when you stir it. Take it off the heat, add crushed cashews, add the cardamom powder, stir once and let cool.
5. Once the mixture is cool, make small sized Ladoos out of it. Top its up with tutty fruity.
 If using almonds for garnishing, press sliced almonds on every Ladoos.
Serve these Ladoos, and ask your family and friends and ask them to guess the ingredients.
And please don't think that they can guess it more easily because they can taste the Ladoos.
No one  could guess the ingredients right...not even after consuming two Ladoos.
Hurray! this means recipe was successful.
Anyway, enjoy these Green Beauties.

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Moog Dal Pakode In Appe Pan- Healthy bhi Aur Taste Bhi

Moong dal Pakode is a very popular evening treat.
Recipe will make 24 Pakode

Ingredients:
1 cup split wash moong dal
Appe pan -(available in Indian grocery stores)
1 cup potatoes boiled peeled and shredded
Approx. 2 tablespoon finely chopped coriander (hara dhania)
1 green chili minced adjust to taste
1 tablespoon finely grated ginger
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/8 teaspoon of baking soda
1 teaspoon salt adjust to taste
Oil -2 tsp

Method
Wash and soak dal in about 3 cups of water for four hours or longer.
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick pakode will be hard.
Heat the appe pan with few drops of oil.
Put one small scoop drop of batter in each of the appe pan hole. Cover with lid. after 8 minutes turn and cook without lid.
Moong Dal pakode should be crispy from outside and should be soft inside.
Serve them with Coriander Chutney.

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Mango Kulfi - Summer Delight

Ingredients
¾ cup mangoes, chopped
½ cup full cream milk, chilled
3 pods cardamom / elaichi / elakki, powdered
½ cup full fat cream / malai
½ cup condensed milk / nestle milkmaid
3 tbsp saffron / kesar water
5 pistachios, chopped
few strands saffron / kesar

Method:
Firstly, in a large blender take ¾ cup of chopped ripped mangoes. alternatively, use mango puree.
also add, cold milk. add more milk and reduce the amount of cream if you are diet conscious.
furthermore, add half cup of thickened cream. adding more cream makes malai kulfi more rich and creamy.
additionally, add half cup of condensed milk / milkmaid. we are not adding any extra sugar, as condensed milk do contain sugar.
also add half tsp of cardamom powder.
and add saffron / kesar water for more rich taste and colour.
close the blender and blend to smooth milkshake consistency.
furthermore, pour the prepared mixture into matka / kulfi mould / glass.
also garnish with few chopped pistachios and saffron strands.
cover with cling wrap / aluminium foil and freeze for 8 hours. covering with cling wraps avoids kulfi from covering with ice crystals.
finally, serve mango matka kulfi chilled.

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Quorn Tikka Masala

Be a kid or an adult , am sure Quorn lovers all over the world will like my new recipe, its all times favourite in my house!
Quorn replaces meat and perfect for vegetarians.
When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to.
 Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Ingredients for Quorn Tikka Masala
Quorn Pieces 21-25
Ginger paste 1 1/2 teaspoons
Garlic paste 3 teaspoons
Kashmiri red chillies paste 3 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Yogurt 2 tablespoons
Garam masala powder 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Lemon juice 3 1/2 teaspoons
Gram flour (besan) 1/2 tablespoon
Red chillies crushed 1/2 teaspoon
Oil 3 tablespoons
Onions 4 medium
Oil 5 tablespoons

Tomatoes Seeded and cut into 1 inch pieces 4 medium
Ginger chopped 1 1/2 inch piece
Garlic cloves chopped 10
Coriander powder 1 teaspoon
Turmeric powder a pinch
Tomato puree 1/2 cup
Salt to taste
Red chilli powder 1/2 teaspoon
Green cardamom powder 1/4 teaspoon
Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon
Fresh cream 2 tablespoons

Method
 1) Place quorn in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
 2) Heat oil in a flat non stick pan, add the Quorn pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
 3) For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
 4) Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and sauté for 2-3 minutes. Transfer into a bowl.
 5) Turn over the Quorn pieces in the first pan and let the other side cook.
 6) Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and sauté.
 7) Grind remaining tomatoes. Add garlic and ginger to the pan and sauté. Add freshly ground tomatoes and continue to sauté.
8) Add coriander powder, a pinch of turmeric powder and sauté for a minute. Add tomato puree and mix. Sauté for a few minutes.
 9) Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to sauté till oil begins to separate. Add Quorn pieces and mix.
 10) Add fresh cream and mix.
 11) Your Lazeez Quorn tikka masala is Ready to be served hot with Naan or Rice . However I have served this dish in a Bread Well.

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Gatte Ki Biryani

Gatte ki biryani is famous Rajasthani cuisine and perhaps the most sensitive amongst the Indian cuisines. Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes.

Ingredients for Gatte ki biryani
Gram Flour 1 1/2 cup
Basmati rice boiled 1 1/2 cups
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste

Ginger paste 3 1/2 teaspoons
Yogurt 2 tablespoons
Fresh mint leaves chopped 7-8
Oil deep fried for deep-frying
Ghee 4 tablespoons
Ajwain- 1 teaspoon
Tomato- chopped 1
Bay leaves 2
Cloves 5-6
Green cardamoms 3
Black cardamoms 2
Cinnamon 2 inch pieces 2 
Roasted cumin powder 1 teaspoon
Garam masala powder 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons

Method
1) Mix gram flour, turmeric powder, red chilli powder, salt, cumin seeds, half teaspoon ginger, yogurt, crushed ajwain and mint leaves.
Add a little water to make a stiff dough.
2) Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.
3) Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit.
4) Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon, remaining ginger paste, tomato and sauté for a minute.
Add gattas and continue to sauté.
5) Add boiled rice. Add salt, garam masala powder, roasted cumin powder and mix.
6)Reduce heat, cover and cook for 1 -2 minutes on low heat.
Done. Serve hot with raita.

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Oats Broccoli Patties

Ingredients
1 cup oats
4tsp curd
1/2 cup boiled and mashed Broccoli
1/4 cup chopped red onion
1/4 cup water
salt to taste
oil to make patties

Method:
In a bowl add all the ingredients mix well to make thick batter. Now heat a pan add 1 1/2 scoop of batter flat it with back of the spoon.
 Use few drops of oil to fry the patties cover with lid. Cook on medium heat for about 4 minutes .
Turn and cook without lid for another 3 -4 minutes. Do the same with rest of the batter.
Serve hot.

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Fruit Ice Lollies

Ingredients
1 Punnet of Strawberries
3-4 Ripe Apricot
4 Kiwi Fruits

Method
Prepare the fruit; wash, hull and roughly chop the strawberries, peel, stone and chop the apricot, peel and roughly chop the kiwi fruits.
Whiz each fruit separately in a blender,
 If wanted, add a little sugar or honey to sweeten the fruit; I didn’t add any but having tasted the finished lollies I would probably add a little honey to the kiwi mixture if I was making them again.
 Spoon the first layer of fruit - strawberry into your lolly moulds, so that it fills about 1/3 of each mould. Then apricot and kiwi fruit.
If you don’t have lolly moulds, you could try using disposable cups or washed out yoghurt pots with lolly sticks instead.
  Add the lolly sticks after the last layer and freeze overnight or until the lollies are completely frozen through.
Enjoy Fruit Ice Lollies

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Pesto Pasta With Mushrooms

Ingredients
For the pesto:
1 large (or 2 small) bunch basil, stemmed
⅓ cup walnut halves
1 garlic clove, roughly chopped
1 teaspoon freshly squeezed lemon juice
About ¼ cup extra virgin olive oil
2 tablespoons grated Parmesan cheese
Salt + freshly ground black pepper
For the pasta:
2 cups  whole wheat pasta, like farfalle, penne or gemelli (or else you can use any pasta of your choice even spagatti)
1 tablespoon olive oil
1 tablespoon butter
10-12  sliced  mushrooms
1/2 cup  grated or shaved Parmesan cheese, 4 tsp plus extra for serving (cheese can be increased as per your taste)
Salt + freshly ground black pepper
Method
To make the pesto:
In a food processor fitted with the blade attachment, combine the basil, walnuts and garlic.
Pulse until everything is broken down into small bits. With the motor running, stream in the lemon juice and olive oil, and puree until smooth.
Remove the blade; stir in the Parmesan and season to taste with salt and pepper.
To make the pasta:
Bring a large pot of salted water to a rolling boil.
In the meantime, heat a large skillet over medium heat and add olive oil and butter.
Once butter is melted and gently bubbling, add mushrooms. Cook for about 7 min, stirring occasionally.
Once the mushrooms are well browned, season with pinches of salt and pepper.
Cook the pasta in boiling water until al dente and set aside ¼ cup pasta cooking water before draining.
Transfer drained pasta to the skillet with mushrooms (kept over low heat) and add reserved pasta water, pesto and cheese. Stir to combine.
Taste and re-season if necessary. Serve warm with sliced sundried tomatoes and pomegranate. On side you can have grilled Garlic Bread.

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Vegetable Quiche

Ingredients
1⁄2 cup onion, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 cup washed roughly chopped spinach

2 cups cheddar cheese, shredded
2 tablespoons flour
4 large mushrooms
4 eggs
1 1⁄2 cups milk
1⁄2 teaspoon salt
Method:
Sauté onions, peppers, spinach and mushrooms in one tbsp butter over medium heat for 10 minutes.
While vegetables are cooking, toss cheese and flour together.
Combine eggs, milk and seasoning and mix together.
Add cheese and vegetables to egg mixture and mix well.
Pour into greased pie dish and bake at 375 degrees for 45 minutes.
Let stand 30-45 minutes before serving.

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Oats Appo/Appe Dahi Vada

Ingredients for Oats appo:
1 cup oats, plain oats
½ cup rava / bombay rava / semolina / sooji
1 1/2 cup curd
water, to make butter milk
1 tsp sugar
1/2 tsp rock salt
1tsp asofoetida (hing)
few pomegranate (for garnishing)
½ tsp Eco
4-5 cashews chopped
5-7 raisins
salt to taste

Method for Oats Appo:
Take oats and sooji in a large size bowl and mix 1/2 cup of curd to it.Add water as desired.Keep it aside for 30 minutes. (Batter should be think)
Now add raisins, chopped cashews, salt, asafoetida, 4 tsp of water mix the battter. its time to heat the appe / appo pan
(i used non-stick pan so no oil)(if you a different appo/appe pan then grease the pan with 1-2tsp of oil)
Now add the eco into the batter and mix only once. Put the batter in appo/appe pan cover and cook on medium heat.
After 7-8 minutes remove the cover and cook on other side. Do the same with rest of the batter. Once you have prepared all the appo/appe dip them in a butter milk for 1/2 hr.

How to make butter milk?
In a mixer take 4 tsp of curd salt, sugar acc. to taste, 1tsp of asofoetida and 1 1/2 glass of water.
Blend well. Butter milk is ready.

Ingredients for Coriander mint chutney:
2.5 cups fresh coriander (cilantro) leaves
1/2 cup fresh mint leaves
1/4 inch fresh ginger, peeled and chopped – Optional
3 hot green chili peppers, or to taste
2 tablespoons fresh lemon juice
2-3 tablespoon water or as needed to make the chutney
1/2 teaspoon cumin seeds
salt to taste

Method for chutney:
Remove the tough stalks of the fresh herbs.
Blend/puree all ingredients above to a smooth consistency.

Ingredients for Tamarind Chutney
1 teaspoon cumin seeds
1 teaspoon ginger powder
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida
475ml (16 fl oz) water
225g (8 oz) caster sugar
(you can use jaggery instead of sugar)
40g (about 3 tablespoons) tamarind paste .

Method for tamarind Chutney:
Heat a saucepan over medium heat. Add the cumin seeds, ginger, fennel seeds, and asafoetida dry roast them;
(if you are using jaggery then after dry roasting the spices you can add the jaggery with little water cook till jaggery is completly dissolved)
Now add water into the pan with the spices along with the sugar and tamarind paste.
Bring to the boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon.
This should take 15-20 minutes. The sauce will be thin, but it will thicken upon cooling.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

Plating Time now- take a serving plate -place the wet oats appo/appe , pour 3-4 tsp of curd (curd should be mixed with salt and sugar), then green chutney, tamarind chutney, aloo bhujiya and few pomegranate seeds.

Serve.

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Semolina Potatoes (sooji wale aloo)

Quick and easy recipe
Ingredients:
Baby potatoes- 8-10 (boiled)
Turmeric powder- 1/2 tsp
Red chilli powder- 1/2 tsp
Semolina- (roasted)- 2 tsp
Salt to taste
Water- 2-4tsp
Coriander leaves to garnish

Method:
In a pan add 1 tsp oil and 1 tsp butter , once the butter is melted add turmeric powder, red chilli powder now add boiled baby potatoes cook till potatoes turn golden in colour (make sure potatoes does not break) add salt and roasted semolina cook on low flame. Now add water and chopped coriander leaves. Serve Hot. Hoila its ready... Enjoy.
(serve as starter, side dish or in breakfast)

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Instant Oats Idli

Oats Healthy Idli

Ingredients :
1 cup oats, plain oats
½ cup rava / bombay rava / semolina / sooji
1 cup curd
½ cup water, add accordingly
1 carrot, grated
½ tsp mustard seeds
½ tsp urad dal
½ tsp channa dal
½ tsp jeera / cumin seeds
2 tsp oil
few coriander leaves, finely chopped
½ tsp baking soda, optional
16 cashews
salt to taste

Method:
1. Dry roast the oats for 2 minutes. roast till they turn crisp. i have used rolled oats
allow to cool and then blend to coarse powder. do not make fine powder. keep aside
2. Time to prepare the tempering. add 2 tsp of oil. when the oil turns hot, add mustard seeds, urad dal, jeera, channa dal. saute till they splutter.
3. Fry the grated carrot for a minute or two.
4.Then add half cup of semolina / sooji. and roast for 2 minutes or till thet turn fragrant.
cool down the mixture completely before you add curd.
5. In a large mixing bowl take the roasted sooji along with oats and salt. mix them well.
now add 1 cup of curd and give a good mix.
6. Add in required water to have idli batter consistency and mix well.

7. Add some chopped coriander leaves and soak the batter for atleast 10 minutes.
8. Now just before steaming add in baking soda and mix till batter turns frothy.
after adding baking soda do not let it sit for more time. grease the plates with oil and place cashew in the mould. (This step is optional- you can skip baking soda)
9. Pour the batter into the idli moulds.
and steam it for 15 mins
allow it to rest for 5 mins then unmould. serve hot with any chutney of your choice.

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Quorn Awadhi Curry

Ingredients:
1 kg quorn pieces
2tbsp of of ghee or veg. oil
3-4 cloves
4-5 black cardamoms
2-3 cinnamon sticks
1 tbsp of coriander powder
1.5 tsp of minced ginger
1 tsp of minced garlic
3tbsp of yoghurt
100 gm of cashew nuts
2 large of sliced onions
1 large tomato puree
1/2 cup finely chopped red onions (for garnishing)
1/2 tsp of red chilli powder
2 sprigs of fresh coriander leaves finely chopped
4 tsp of cream for garnish
4-5 almonds
Salt to taste

Method:
Grind ginger and garlic to a fine paste
Fry onions and roast cashew nuts in a little ghee till golden brown and grind to a fine paste
Blanch almonds in hot water, remove skin, slice and roast them
Heat ghee; add whole garam masala (cloves, green and black cardamoms, cinnamon and crackle
Add coriander powder, red chilli powder, ginger-garlic paste, white pepper, powder and yoghurt, stir well.
Add tomato puree cook for 3 mins, Quorn pieces and cook. When the oil separates from the Quorn, add the onion cashew nut paste
Season and garnish with cream, chopped coriander leaves, chopped red onion and roasted almond flakes

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Quinoa Oats and Lentil Dosa

Ingredient:
Quinoa – 1 cup
Oats – 1/2 cup
Chana dal –  1/2 cup
Urad dal – 1/2 cup
Masoor dal – 1/2 cup
Salt to taste
Ginger – chili paste – 1 tbsp
Cumin seeds – 1 tbsp

Method:
1. Wash and soak all dals together, seprately soak quinoa and powder the oats. Soak it for 4 hours.
2. Put soaked dal, powdered oats and quinoa into a blender. Add salt, ginger-chili paste and cumin seeds.
3. Grind it very well using little water. Make it into normal dosa batter consistency.
4. Let it rest for 1 hour.
5. Heat nonstick griddle and pour one big spoon full of batter and spread it into a thin dosa.
6. Apply Oil or ghee or butter.
7. Cook it until golden brown from the bottom.
8. Roll Quinoa oats and lentil dosa. Serve it with Coconut chutney or tomato chutney.

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Stuffed Masala Bati

Ingredients for Stuffed Masala Dal bati
For dough:
Wheat flour -2 cup
Semolina - ½ cup
Ghee - 1/3 cup
Salt - ¾ tsp
Carom seeds - ½ tsp
Baking soda - ¼ tsp
For stuffing:
Potato - 2 (boiled)
Green peas - ¼ cup
Green coriander - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1 pinch
Cumin seeds - ¼ tsp
Ginger - ½ inch piece (grated)
Green chilly - 1-2 (finely chopped)
Mango powder - ¼ tsp
Coriander powder - ½ tsp
Salt - ½ tsp (as per taste)
Turmeric powder - ¼ tsp
Red chilly powder - ¼ tsp

Method to make Stuffed Dal Bati in OTG
Mix flour and semolina in a big utensil. Also add salt, carom seeds, baking soda and ½ amount of ghee (2 tbsp ghee) and mix all ingredients nicely. Add little water at a time and knead dough. Don’t make dough too soft just mix it really well. To knead this much quantity of dough we have used less then 1 cup water. Cover the dough and keep it aside for ½ hour for fermenting.
Stuffing for Masala Dal Baati
Peel potatoes and mash them finely. Heat oil in a pan. When oil gets hot add cumin seeds and asafoetida and sauté for few minutes. Now add ginger, green chilly, turmeric powder, coriander powder and peas. Sauté for 2 minutes. Also add potatoes, salt, mango powder, red chilly powder and green coriander. Mix all ingredients nicely. Stuffing is ready.
After ½ hour grease hands with ghee and knead the dough again. Dough for making baati is also ready.
Make balls from dough. Keep the size equal to the size of ball required for making chapatti (we can make 12 balls from this much dough). Take one ball and flatten it into 2-3 inch diameter circle with help of your hands and place 1-1.5 tsp stuffing on it. Seal it from all sides giving it a round shape. Place the baati on baking tray. Like wise prepare all baati’s.


Bake Dal Bati in Oven
Preheat oven at 230 degree centigrade. Place tray at middle rack of the oven and set it on 230 degree centigrade for 10 minutes. After 10 are over take them out and check. It is little brown in color; bake it for 2 more minutes on same temperature. Baati has become golden brown, it is now ready.
Dip piping hot baati in ghee and place back on the tray. Baati for serving is ready. Serve piping hot baati with mix dal or pickle and chutney.

Suggestion:
You can make stuffing from peas-paneer, mix vegetables, dry fruits or dal accordingly.
Baking time may vary with different oven models. So bake baati for 10 minutes and then check. Bake until baati gets golden brown.

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Papad Katori Chaat

Ingredients to make Papad Katori Chaat
5 pieces of Papad
1 large sized Red Onion finely chopped
1 large sized Tomato finely chopped
half finely chopped cucumber
1/2 bowl Namkeen Boondi
1 green chili chopped
1 tsp Red chili powder
1 tsp chaat masala
Roasted Peanuts few to sprinkle on top
1/2 mint powder
2 tsp Chopped coriander leaves (optional)
1 tsp bhuna jeera powder
Salt to taste (i generally use rock salt for making any chaat)
2-3 tsp Lemon Juice


Method:
Take a bowl--Add in chopped onions, coriander leaves,tomato, cucumber and chopped green chillies now mix. Adjust the seasonings. (Do not add boondi at this time.)
->To make the papad katoris, take a papad, dip it in warm water for a few seconds or until it is soft. Then rest it on a towel.
Grease a bowl of medium size. Wet the papads first and lay them on a kitchen towel. Spread the wet papad over the bowl.
 Gently press the center down and arrange rest of papad in the bowl. Press the papad on the edges of the bowl.
Microwave it for a minute. Wait a minute, then remove it from the bowl. (If there are couple of spots that are still wet, no worries, cook the shaped katori for another 30 seconds.) Set it in a plate and repeat this process with the rest.
Cooked katoris are ready. When ready to serve, heat the mixture in the microwave. Add boondi and mix.
To assemble, take one katori. Fill it up with the above mixture. Top it off with chopped coriander and peanuts
 (You have to be really quick in serving this snack as the papads would go soggy.)
Enjoy your snack with hot cup of tea or coffee.

In same way you can make Papad cones for filling you can add sprouts, chopped onion, cucumber, boiled channa, and garnish with sev and kurkure (Indian snacks)
Seasoning remains the same. (you can always experiment with filling)

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Garlic Cheese Bread

Ingredients:
500g strong white bread flour
7g sachet/1½ tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
6 garlic clove, crushed
25g soft butter
100g mature cheddar greated
Oregano- 1/2 tsp
handful thyme leaves

Method:
Measure the flour, yeast and salt into a large bowl.
Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme.
Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 50-60 mins.
Heat oven to 200C/fan 180C/gas 6. Remove the cling film, Now roll the dough get a desired circle shape now apply little garlic butter add greated cheese close in half moon shape. Seal the edges with fork.
Now with knife slightly mark the bread dough.
Then bake the bread for 20-25 mins  or until golden and risen.
Leave to cool for 10 mins, then cut into 10 pieces and serve.

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Tacos with Grilled Cauliflower and Broccoli Dash of Avocado sauce and Pineapple Chutney.

Serves 4-6
Ingredients:
500g mixed cauliflower and broccoli, broken into small florets
3 small green chillies (if you like spicy food you can add more)
12 mini corn or wheat flour tortillas ( I made mine corn tortillas at home)
Toasted penuts, to serve
Oil-3 tbsp.

For the marination:
4-6 tsp chickpea flour
1 tsp garam masala
1 tsp salt
1 tsp lemon juice
1 tsp finely-chopped ginger green chilli
1/2 tsp chaat masala/ amchur pwd
1/2 tsp cumin powder

For the Avocado and Coriander Sauce:
1 large ripe avocados
2 tbsp chopped coriander
10-16 mint leaves
3 chopped garlic
¼ tsp salt
Juice of 1 lime
For the Radish and Red Onion Salad:
1 medium red onion, sliced finely
200g radishes, sliced finely
Handful chopped coriander
1 tbsp olive oil
½ tsp salt

For the Pineapple Chutney:
500g pineapple (fresh, canned or frozen)
1 large onion, chopped finely
Juice of 2 limes
½ tsp salt
½ tsp freshly-ground mace
1 star anise
1 tsp nigella (kalonji seeds)
1/2 tsp amchur powder
1tsp honey
1tsp ajwan

Yogurt Dip: Yogurt, salt and cumin powder.

1/2 Cup Roasted Nuts.

Method :
1. To make the avocado and coriander sauce, blend all the ingredients together until super-smooth and creamy. Set aside. (you can use little water).
2. To make the pineapple chutney, chop the pineapple, Place into a large, non-stick pan with the 1stp oil add onion, chopped pineaaple, salt, lime juice,honey and Finally, add the mace, kalonji and star anise. let this mixture cool, now blend in the mixer till smooth.
3. To make the radish and red onion salad, toss all the ingredients together and set aside.
4. To make the grilled cauliflower and broccoli, place the vegetables in a bowl add all the marination ingredients. keep it aside for 15 mins.
5. In a pan add oil put broccalli first onced grilled remove from heat now grill cauliflower.
6. Warm up your tortillas, pile all of the fillings into bowls and plates and serve everything separate at the table for everyone to build their own tacos.

To make your own taco's healthy version- 1 cup puree of sweet corn, 1 cup wheat flour, 1/2 cup powdered bran, 4 tsp powdered oats,
finelly chopped ginger and green chilli, salt to taste. Mix to make a soft dough.
Rest for 25 mins. Now as you make roti make these tacos and keep aside. Once done apply little butter on each Tacos. This helps to keep the tacos soft .

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Banana Ice Cream

Banana Healthy Quick Ice Cream
Take 2 bananas cut them place then in a plate keep in frezzer for 3hrs.
Now in a mixer put all the peices of bananas. Blend till smooth.
You will get two scoops.
You can take these scoops in a bowl or ice cream cones and sprinkle nuts / fruits of your choice.
Quick banana healthy ice cream is ready

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Chole In Instant Pot and Home made Garlic Naan

Quick Recipe

I soaked Chole overnight (1cup) .
 In instant pot add 2-3 tsp oil sauté mode then add cumin seeds(1tsp),
 1 bay leave, 1inch cinnamon stick,
3 green cardamom,
 1 red onion finely chopped,
half tsp finely chopped garlic,
1 tsp zinger green chilli paste,
 fry well for 5 mins then add 4-5 tsp tomato 🍅 purée, 3 tsp Channa masala ,
salt according to taste now add Chole 2 cup 💦 water,
now manual mode low pressure 30mins sealing mode.
Once done ✅ cook on sauté mode for 2 mins garnish with coriander and lemon 🍋. ( add lemon only if you like)
Garlic Naan:
2tsp dry yeast,
1tsp sugar and warm water 💦 (6tsp) mix well and let it frosts for 15mins.
 1 cup maida, half cup whole wheat 🌾 flour sieve it both now add salt acc.
 Again sieve ( this part is important) now in middle add 4 tsp lightly fried finally chopped garlic.
Now add yeast liquid make a soft dough add warm room temperature 💦 water.
 Close and keep in warm place for 2hrs. Now roll out using flour sprinkle black onion seeds ( kalonji) and coriander with help of little water you can do this.
 In pre heated oven place these naan for 5-6 mins brush with butter turn them and again keep for 1 and half minutes. ( oven temperature 225 c fan mode) grill mode will crisp it if you want little crispy you can keep it for 1min on grill mode.

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Home Made Buns

Half and half maida and atta.
Ingredients:
1cup water
2 tsp sugar
2tsp yeast
1cup maida
1cup wheat flour
1tsp salt
2tbsp oil.
Method:
In like warm water add sugar and yeast..Allow it to froth for 15min.
Take both the flours, add salt and oil, mix well and add the yeast water to knead a soft dough.
Cover the dough for 2 hrs.
After 2hrs punch the dough and knead well untill smooth, you can use dry flour while kneading. Using oil also is really helpful to knead the dough.
Divide the dough into 9 parts and place them to rise again for 30min in a 9/9 inches baking tin.
Preheat the oven at 250c and bake the pav at 225c for 15-20 min.
Once done brush them with butter.
Please have a look at my facebook page the small video to see how fluffy they are.

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Vegetable Momos (vegetable Dumplings)

Ingredients for Vegetable Momos

Maida – 200 gm (2 small bowls)
 oil – 1 tablespoon
Baking powder – 1/5 small spoon
Salt – as per taste

Method
Take out the flour in a bowl. Mix salt and oil and knead soft dough with water. Leave the dough covered for half an hour.
Till then let's make the filling.

Ingredients for filling

Capsicum – 2
Cabbage – 1 small bowl (finely cut)
Cauliflower – 1 small bowl (finely cut)
Carrots – 2 (grated)
Green peas – half small bowl (optional)
Cottage Cheese – 100 gm
Oil – 1 tablespoon
Black pepper - ¼ spoon
Red pepper – 1 pinch
Coriander – half small bowl (finely cut)
Salt – as per taste
(as per taste you can also use onion or garlic)

Method:
Put the oil in a frying pan and heat it. Add the cut vegetables to the hot oil.
 Mix black pepper, red chili, salt and coriander and fry for 2 minutes while stirring.
Now crush the paneer into coarse powder and mix in the frying pan. Fry for another 1 to 2 minutes.
The filling for the momos is ready (If you also want onion or garlic then fry them before adding the vegetables).
Take out a small lump from the dough, shape it like a ball and flatten it with roller into a disk like shape with 3 inches diameter.
Put filling in the center of the flattened dough and by folding from all the corners or half moon shape. ( On corners just put drops of water with help of your finger so that you can seal the corners.)
Like this prepare the entire dough into filled pieces.
Now we have to cook the momos in steam.
To do this you can use the special utensil for steaming the momos or you can use vegetable steamer.
In this special utensil, four to five utensils are piled on top of each other and the bottom section is a little bigger to fill the water.
The above three or four utensils have a net like bottom.
Fill 1/3 of the bottom most utensil with water and heat it.
Put the momos in the steamer. About 12 to 14 momos will fit in one utensil. Cook in the steam for 10 minutes. When momos become translucent they are cooked.


The momos are ready.
If you don't have the special utensil to make the momos then put a filter stand in a big bottomed utensil and keep the momos on top of the filter. Fill water, at the bottom of the filter stand, in the utensil and heat it for 10 minutes. The momos are ready, take them out in a plate. If you have more momos then repeat the above step.
The delicious Vegetable Momos are now ready to serve and eat along with red chili sauce or onion soup.
If you want you can marinate the cooked momos in tandoori masala and grill them...tandoori momos are ready serve with green chutney.

# Onion Soup Recipe:
Ingredients For The Soup
Thinly sliced white onions 2
Butter tsp 1/3
Salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
Soya sauce - 2 tbsp
Vegetable stock cube- 1
Water- 4 cups

Method:
For the soup
1.Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 6 to 8 minutes, or till they turn golden brown in colour.
2.Add 4 cups of water, vegetable stock cube, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
3.Add the pepper powder and soya sauce, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Check for salt.
4.Soup is Ready yo serve, it goes well with vegetable momos or garlic bread or any plain bread of your choice.

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