Amrakhand / Mango Shrikhand

This is an heavenly delicious dessert…simple recipe. You can use Canned Mango Pulp to make easier but while the mangoes are in season,  use the fresh mangoes.

Ingredients

• 2 cups plain yogurt
• 2-3 fresh and ripe mangoes, to make about 1 cup mango pulp (you can use canned mango pulp too)
• sugar to taste
• 1-2 tbsp charoli nuts for garnish (optional) The charoli nut is lentil-sized, is slightly flattened and has an almond-like flavour.
• Few saffron strings for garnish (optional)
• few fresh slices of mangoes for garnish

Method:

• If using fresh mango, slice the flesh of the ripe mangoes. Put them in a blender and Process  until smooth. You can strain the pulp to remove  the strings if any.
• Tie the yogurt in a clean cotton cloth (or cheesecloth) and hang it up for an 4-5 hours or so to drain off all the water. Make sure the yogurt is thick.
• Whisk the yogurt and beat it well. Add sugar little by little and continue to whisk.
• When the yogurt gets light in texture, stir in the mango pulp. Stir it until properly mix and then chill it.
• Serve cold garnished it with saffron, charoli nuts and some sliced mangoes. This is served as a sidedish with chappati, paratha or poori.

Sweet Crispy Puri

Ingredients:

• 5 cups wheat flour
• 1 cup fine suji or semolina
• 1 cup jaggery powder
• 1 cup water
• 1 tsp cardamom powder
• pinch of salt
• oil for deep frying

Method:

• Dissolve jaggery powder in a water and keep aside.
• Mix cardamom powder, salt & suji in a wheat flour.
• Make a dough with sweet jaggery water. Kneed with palm till tender. Dough should be little hard.
• Divide dough into small balls. Flatten each balls. Roll 2 inches round puri out of each ball with Roll pin. Make a  7-8 wholes in the puri by using straw.
• Let them dry on cloth for 5-10 min. Deep fry in preheated oil for 3-4 min till golden on medium heat.
• Let it cool. Store in airtight container.

Black Pepper Sev

Ingredients:

• 6 cups Besan or chickpea flour
• 1 tbsp fine black pepper powder
• 1/4 tsp orange color
• 1 cup melted butter or oil or ghee
• 1 tsp baking powder
• 1 tbsp salt
• oil for deep fry.

Method:

• In a flat bowl or in a plate put ghee, baking powder & salt. Rub with your fingers till become frothy mixture.
• Add orange color & black pepper and again rub the mixture.
• To this mixture add besan and mix it very well. Then add water little by little and make a little hard dough.
• Heat the Oil in a pan or kadai for frying.
• Grease the inside of the Sev-Maker.
•  Pour some of the dough into the Sev-Maker and close it
• Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.
• Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)
• Cook on the other side for a couple of minutes till there are no more bubbles forming.
• Take out the sev and place on a paper towel
• Allow it to cool down to room temperature.
• Break into pieces and store in an air-tight container and store.
  

Eggless Chocolate Cake

This cake is so moist it doesn't need frosting. Simply sprinkle powdered sugar over the top.


Ingredients:

• 1 1/2 cups all purpose flour / maida
• 1/4 cup dutch-processed cocoa powder (unsweetened)
• 1 cup sugar
• 1/8 tsp salt
• 1 tsp baking soda
• 1 cup cold water
• 6 tbsp vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla
• sifted powdered sugar for dusting cake

 
Method:

•  Preheat oven to 350. Spray a 9"x9" square baking dish or a circular dish with Pam and lightly flour.
• In a large bowl, mix together  the flour, cocoa powder, sugar, salt and baking soda.
• Using a spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another and vanilla into the third.
• Slowly pour water over all. Blend using hand mixer on low speed until thoroughly combined. Batter will be thin. 
• Pour batter into pan. Bake for 30-35 minutes.
• Insert a toothpick to ensure cake is baked properly. Cool on a wire rack.
• Dust top of the cake with powdered sugar. Cut and serve warm or at room temperature.

Kale & Potato Hash

Ingredients:

• 1/2 large bunch fresh kale
• 2 tbsp fresh garlic, minced
• 1 medium onion, minced
• 1/2 teaspoon freshly ground pepper or fresh crushed red pepper
• 1/4 teaspoon salt
• 2 cups cooked shredded potatoes
• 3 tablespoons extra-virgin olive oil

Method:

• Preparing kale for these recipes, remove the tough ribs and then wash it.
• Place kale leaves in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
• Meanwhile, mix garlic, onion, pepper and salt in a large bowl.
• Add the chopped kale and potatoes; stir to combine.
• Heat oil in a large nonstick skillet over medium heat.
• Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp.

   

Veggie Ravioli Soup

This soup is fast and easy to make, and tastes delicious. This soup was so satisfying to eat on a freezing cold day. It makes you feel cozy :)

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 cups diced fresh red  or green bell pepper and onion mix
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper, or to taste optional
• 1 cup diced tomatoes or can be use fire-roasted tomatoes.
• 2 cups hot water
• 1 teaspoon dried basil or marjoram
• 8 to 10  frozen Spinach Ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• 1/2 cup carrot diced (optional)
• 1/2 cup green peas (optional)
• Freshly ground pepper to taste
• Salt to taste

Method:

• Heat oil in a large saucepan over medium heat.
• Add pepper-onion mix, garlic and crushed red pepper if using and cook, stirring, for 1 minute.
• Add tomatoes, water and basil (or marjoram); bring to a rolling boil over high heat.
• Add ravioli and cook for 3 minutes less than the package directions.
• Add zucchini, carrot, green peas and  return to a boil.
• Cook until the zucchini & carrot is crisp-tender, about 3-4 minutes.
• Season with salt & pepper.

Kadhi Pakora

For Pakoras:

• 3/4cup Gram flour
• 1tsp Chilly powder
• 1 Onion chopped lengthwise
• Oil for deep frying

For Kadhi:

• 2cups Yogurt
• 1/2cup Besan/Gram flour
• 4cups Water
• 1tsp Mustard seeds
• 1tsp Cumin seeds
• 1tsp Ajwain seeds
• 1tsp Fenugreek seeds
• 1 Onion chopped finely
• 1/4tsp Turmeric powder
• 1/2tsp Red chilly powder
• 3/4tsp Garam masala
• 1/2tsp Dry mango powder
• Salt

Method

• Make a thick batter with gram flour, salt, chilly powder with enough water,meanwhile heat the oil for deep frying,once the oil is hot, dip the sliced onions in the batter and drop gently to the oil, fry until they turns crispy,keep aside..
• Make a thin batter with yogurt, besan and water, keep aside..heat enough oil, let splutters the mustard seeds, cumin seeds, ajwain seeds and fenu greek seeds, add immediately the chopped onions and sauté until they turns slightly brown. 
• Pour in the yogurt-besan batter along with turmeric powder, salt and chilly powder.
• Bring to boil and put immediately in simmer cook for 10-15 min. by stirring them occasionally.
• when the gravy turns thick add the pakoras , garam masala and dry mango powder to the gravy, give a stir and put off the stove..
• Enjoy with rice or rotis..

Mix Dal Vada

Ingredients:

• 1/2 cup channa dal
• 1/2 cup toor dal
• 1/2 cup moong dal
• 1/2 cup urad dal
• 1/2 cup masoor dal
• 1 small onion chopped
• 1 tbsp ginger - chilli paste
• 1 tbsp sambar masala
• 7-8 curry leaves chopped
• salt to taste
• cilantro chopped
• oil for frying

Method:

• In a big bowl mix channa dal, toor dal, moong dal, urad dal, masoor dal all together and soak for 4-5 hours.
• Grind the soaked all dals to a rough paste.
• Mix chopped onion, ginger-chilli paste & add into the batter.
• Add enough salt to taste then sambar masala, chopped curry leaves, chopped cilantro into the batter. Mix all the ingredients well & keep it ready.
• In a frying pan heat the oil on a medium flame.
• Take a small amount of batter on a plastic paper and make it in a circular shape.
• Transfer the vada into the hot oil very carefully.
• Fry all the vadas on both sides to golden brown.
• Serve with green or sweet chutney.

Mango Kadhi - Fajetu

Ingredients

• 1 cup ripe mango, pureed
• 2 cups yogurt
• 1 ½ tbsp chickpea flour
• 5-6 cups cold water
• 2 medium hot green chillies, minced (or to taste)
• 1 tbsp ginger, minced
• ½ tsp turmeric
• Salt to taste
• Sugar to taste according to how sweet mangoes are

 

To Temper

• 1 tbsp ghee
• 1 tsp cumin seeds
•  1 tsp mustard seeds
• 1/2 tsp methi seeds (fenugreek seeds)
• 4-5 curry leaves
• 3-4 cloves
• ¼ tsp asafoetida

 

Method

• Combine the yogurt, chickpea flour, water, chillies and ginger. Mix well & Set aside.
•  In a large pan, heat the ghee, cumin seeds, mustard seeds, methi seeds, curry leaves, cloves and asafoetida.
• When aromatic, add the yogurt mixture and stir constantly until it comes to a gentle boil on a medium/low heat. This is to ensure that the mixture does not curdle.
•  When the mixture is gently simmering, add the turmeric, salt, mango puree and sugar. Adjust the consistency with water if you like, and simmer for a further 4-5 minutes. Taste to check for hot, sweet and sour.
• Serve with hot basmati rice, chapattis or puri.

Papdi Chaat

Ingredients   

• Papdi - 20 (homemade or store bought)
• Boiled potatoes - 2-3(boiled & sliced)
• Onions - 1/2 cup (finely chopped)
• Tomato - 1/2 cup (chopped)
• Chaat masala - 1 tsp
• Roasted Cumin Powder - 1 tsp
• Red chilly powder - 1/2 tsp
• Cilantro - handful (finely chopped)
• Sev - 1/2 cup
• Yogurt (Curd) - 1 cup (beaten with little salt)
• Green Chutney - as needed
• Tamarind Chutney - as needed

Method

•  Arrange the papdis in a plate.
•  Top each papdi with 2-3 pieces of boiled potato pieces, some chopped onions, tomatoes and cilantro.
•  Sprinkle little chaat masala, cumin powder and chilly powder over that.
•  Add little bit (about 1 tsp) of each of the chutney on each papdi.
•  Top each papdi with a tblsp of beaten yogurt. Add more yogurt as per your taste.
•  Finally sprinkle lot of sev on top and serve immediately. 

 

Green Moong / Gram Quesadilla

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 Cup Green gram/moong sprouts
• 6 (12 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• Salt to taste
• 1 tsp crushed red pepper
• 1/4 cup oil

Method:

•   Soak a cup of green gram in water for atleast 12 hours. Wash well and put it in a muslin cloth and tie it like a bundle. Hang it for another 10 to 12 hours in a warm place. When you open the bundle you will see all the grams are sprouted well
• Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in sprouted green grams/moong,  cook until heated through.
• Add red crushed pepper & salt to taste
• Spread 3 tortillas with equal amounts of the bean mixture. Sprinkle with equal amounts of the
• Cheddar cheese, and top with the remaining tortillas to form quesadillas.
• Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned. 

Quinoa with Vegetables and Herbs

Ingredients

1 cup quinoa
1/2 tsp salt
2 tbsp olive oil
1 small red onion, chopped
2 clove(s) garlic, minced
1 medium (about 2 cups) zucchini, chopped
3 (about 1 1/2 cups) carrots, peeled and chopped
2 tsp fresh thyme or oregano (optional)
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
1 tbsp chopped fresh chives

Method:
Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Cover, reduce heat, and simmer until quinoa absorbs the water, 10 to 15 minutes.
Meanwhile, heat oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes.
Raise heat to medium-high and add garlic, zucchini, carrots, thyme or oregano (if using), and red pepper flakes. Sauté, stirring frequently, until vegetables are tender and golden around the edges, 8 to 10 minutes.
Season with 1/4 tsp each salt and black pepper. In a large bowl, mix together quinoa, vegetables, and fresh chives, and serve.

Eggplant Panini

Ingredients:
2 tablespoons olive oil
1/4 eggplant, sliced
1/4 red bell pepper, julienned
1/4 zucchini, sliced
Gluten-free focaccia
1/4 cup whole mozzarella (not shredded)
1 sprig fresh basil leaves
1/4 tomato
1 teaspoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Cooking spray

Method:
In pan with olive oil, cook eggplant, peppers and zucchini over medium heat. Once tender, set aside.
Split focaccia in half lengthwise. Layer sandwich with cheese, sautéed vegetables, tomato and basil. Sprinkle with balsamic vinegar, salt and pepper, and top with second half of focaccia.
Press and grill in non-stick pan coated with cooking spray, cooking 3-4 minutes per side.

Vegetable Panini

Ingredients:
2 teaspoons olive oil, divided
1 slice red onion
2 slices sourdough bread
2 slices fresh mozzarella
1/2 cup spinach
2 tomato slices
1 tablespoon pesto
2 tablespoons hummus
Black pepper to taste

Method:

Heat a skillet over medium heat. Add 1 teaspoon oil and sauté onion slice 3-4 minutes, until translucent. Set aside.
Brush one side of each slice of bread with remaining olive oil. Place one slice of bread, oiled side down, on a work surface. Layer cheese, spinach, tomato, pesto, hummus and sautéed onions onto bread. Top with second slice of bread, oiled side out.
Using the same skillet, cook sandwich over medium heat until toasted, about 3-4 minutes per side. As you cook, lightly press down on sandwich.

Papaya Chutney

Ingredients:

• 1 Small raw papaya peeled & coarsely grated
• 4-5 Green chillies slit
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp Hing
• 1 tsp Sugar
• 1 tsp Lemon juice
• Coriander finely chopped
• 1 tsp Oil
• Salt to taste

Method:

• Heat oil in a kadai. Add mustard & cumin seeds, hing and allow to splutter.
• Add green chilies then add grated papaya & stir & mix well.
• Add all other ingredients & mix well for just 2 min. Then remove from the fire & serve hot with Dhokala or with papadi.

Sweet Corn Dhokla

Ingredients:

• Fresh sweet grated corn - 2 cups
• Suji (Semolina) - 1 cup
• Plain Yogurt - 1 cup
• Salt - 3/4 tsp
• Ginger grated - 1tsp
• Lemon Juice - 1 tsp
• Baking soda - 3/4 tsp
• Oil - 2-3 tbsp
• Mustard seeds - 1 tsp
• Green chilly - 1-2  cut it into 2 halves length wise
• Coriander finely chopped

Method:

• Beat curd, put Suji in this curd and mix properly.
• Grate the sweet corn. Add sweet corn mix, salt, ginger paste and lemon juice to the curd-suji mixture.
•  Mix all the ingredients well, cover and keep aside for 5 minutes.
•  Take a utensil big enough to fit a plate with Dhokla, pour 2 1/2 cups of water in this utensil, turn on the gas and place a stand in the utensil on which the plate is to be kept. Cover the utensil so that steam is formed at a quicker rate.
• Grease the plate with some oil.
• Put Baking powder in the mixture and mix nicely, as soon as air bubbles appear pour this mixture in the greased plate. Water has started to release steam, place this plate on the netted stand and cook Dhokla for 20 minutes. Once enough steam is created lower the flame to an extent where steam is able to still create.
• Open the lid after 20 minutes and check Dhokla, you can poke it with a knife. If Dhokla mixture does not stick to it then Dhokla is cooked.
• When the Dhokla cools off, separate it from the plate using a knife and keep it another plate. Cut Dhokla into pieces of any shape you want. Now apply Tadka to it.

For Tadka

• Heat oil in a small pan, put mustard seeds in hot oil. After seeds are roasted add  green chilly. Fry these  and pour this Tadka all over the Dhokla. Garnish with green coriander.
• Sweet Corn Dhokla is ready. Serve with Coriander chutney or Coconut chutney.

Banana Bread

Ingredients:

• 1 Cup Maida/All purpose flour
• 1/2 Cup Brown sugar
•  1 Cup Mashed Banana
• 3/4 Cup Oil
• 1/2 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 1/4 Tsp Salt
• 1/2 Tsp Vanilla Essence
• 1/4 Cup Raisins

Method:

• Preheat oven to 350F
• Sift the flour, baking powder, baking soda & salt.
• In a large bowl whisk together oil & sugar. Add mashed banana. Mix well.
• Stir this banana mixture in to the flour little at a time.
• Whisk for 2-3 min to make sure all the ingredients are mixed properly without lumps. Batter should be thick & pour able.
• Grease the bread pan with oil & pour the mixture. Bake for 40 min.
• Cool for 5-10 min. then cut in to thin slices & serve with coffee or tea.

Eggless Sponge Cake

Ingredients:

• 2 cups All Purpose Flour / Maida
• 1 1/2 cup Sugar
• 1 tsp Vanilla essence
• 1/2 cup Oil
• 1/2 cup Milk
• 1 1/4 cup Hot Water
• 1 tsp Baking powder
• 1/2 tsp Baking Soda
• 1 tsp Lemon Juice

Method:

•  Sieve all purpose flour, baking powder, baking soda in a deep bowl. 
•  Add sugar, oil, warm milk and  mix well.
•  Add hot water and make very smooth batter.
•  Finally add vanilla essence, lemon juice and mix well.
•  Pour batter in greased cake tin and bake on 350 degree Fahrenheit for 35 min. 

 Allow the cake to cool down for 10mins, then invert. Then cut/slice them into pieces and enjoy! 

Tilgul Poli / Sankranti Special Gul Poli

This traditional recipe for 'Makar Sankranti' contains Til (sesame seeds) & Gul(jaggery). It is very crispy and you can eat it for 7-8 days…..

Ingredients:

For dough

• Wheat Flour (Atta)- 2 cups
• All purpose flour (Maida) - 1 cup
• Semolina/Rava - 1/2 cup
• Gram flour/Besan - 1/4 cup
• Rice flour - 1-2 tbsp
• Oil - 2 tbsp
• Salt to taste

For filling (Saran)

• Jaggery - 1, 1/2 cup
• Gram Flour (Besan) - 1/4 cup
• Sesame seeds - 1/4 cup
• Poppy seeds - 2 tsp
• Peanut powder - 1/4 cup
• Dry shredded coconut - 1/4 cup
• Cardamom Powder - 1/2 tsp
• Ghee - 4-5 Table spoon

Method:

• Mix the flours, rava and make a well in the middle, heat oil and add it to the flour. Add salt and mix it nicely. Make a soft dough with warm water. Knead the dough well.
• Now for filing, grate the jaggery. Roast sesame seeds, poppy seeds, peanut powder, shredded coconut and gram flour one by one. Grind it to a paste. Add jaggery and cardamom powder to this paste. Make 8-10 balls for filling.
• Make equal portions of dough. Sprinkle some rice powder on rolling board. Roll the dough to the size of roti.
• Place a boll of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out.
• Use more rice flour and roll it till it become normal roti size. Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame. Serve with ghee.

Instant Microwave Khandvi (Suralichi Wadi)

Try this super fast microwave recipe for Khandvi and serve it as an appetizer for your next get-together.
 One day while browsing for recipes I came across this recipe and I tried it come out very good.

Ingredients:

• Besan/Chickpea (Gram) Flour – 1 cup
• Yogurt plain – 1 cup
• Water - 2 cups
• Turmeric Powder – 1/4 tsp
• Asafoetida – pinch
• Salt – to taste

For Seasoning:

• Oil – 4 tsp
• Mustard Seeds – 1 tsp
• Asafoetida – pinch
• Green Chillies – 2 (cut length wise)
• Grated Coconut – 1 Tbsp
• Cilantro (Coriander) – chopped for garnishing

Method:

• In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asofoetida.
• Add Water and blend the mixture with egg beater to a smooth (lump-free) paste.
• Cook uncovered in the microwave for 1 1/2 minutes.
• Remove from microwave and stir to break up any lumps.
• Microwave again for 1 1/2 minutes and stir again.
• Microwave for last 1 1/2 minutes and mix well. You may have to use a beater to remove any lumps.
•  Meanwhile lay out Aluminum Foil in long sheets on the counter top. This  should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.
• Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil spreading it thin.
• Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
•  Let the batter rest for 5 minutes and allow it to solidify.
•  With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
•  Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.
• Repeat rolling and placing rolls on a platter.
•  Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.
•  Heat Oil in a small skillet.
•  Add Mustard Seeds, allow them to pop.
• Add Asofoetida, Green Chilies and switch off heat.
•  Sprinkle seasoning over the Khandvi.
• Serve at room temperature & enjoy.

Aloo Gobi

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 large russet potatoes, cubed
• 4 tbsp oil
• ½ tsp mustard seeds 
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• pinch of hing
• 1 medium onion, diced
• 1 Jalapeno or any hot green pepper, sliced 
• 1 medium tomato, diced
• 3-4 garlic cloves, minced
• 1 small piece of fresh ginger, grated 
• ½ tsp red pepper chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ¼ teaspoon amchoor powder (mango powder)
• ½ tsp salt or according to taste
• 4-8 tablespoons of water

Method:

• Heat up oil on low/medium. Add mustard, cumin and crushed coriander, hing and cook for few seconds. 
• Add the onions, jalapeno, garlic and ginger, mix and let cook for few minutes until onion is translucent and soft. 
• Add the tomato and continue cooking for few minutes longer until mixture is cooked well and almost paste like.
• Add the red pepper chili powder, turmeric , garam masala, amchoor powder, salt and four tablespoons of water and mix.
•  Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.
• Simmer for 15-20 minutes on low heat until potatoes are super soft, garnish with cilantro leaves, add a wedge of lime or lemon if desired and serve along with rice or paratha.

Spinach Raita

The spinach raita recipe was just awesome. It came out very well and yummmmmy!!. One of my best friend shared the recipe with me and now I'm sharing it here.


Ingredients:

• Baby Spinach leaves - 1 cup
• Plain yogurt - 1 cup
• Roasted Peanut powder - 1-2 tsp
• Salt & sugar to taste

For Seasoning:

• Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Urad dal (Black Gram) - 1/4 tsp
• Pinch of Asafoetida / Hing 
• 1 Dry chilli broken into 2-3 pieces

Method:

• Wash and clean the spinach leaves well. I used baby spinach for this recipe - but you can use regular and Chopped finely.
• Steam the chopped spinach in microwave for couple of minutes by adding 1-2 tsp water. Let cool completely.
• In a bowl, beat well yogurt, roasted peanut powder, salt, sugar as to taste.
• Add chopped spinach.
• Heat oil over medium heat. Add mustard seeds and fry for a few seconds.When the seeds start popping, add cumin seeds.
• Add urad dal,  red chili and asafoetida.
•  Take off fire. Cool and add to the yogurt spinach mixture.
• Serve immediately or refrigerate for 15-20 minutes.

Rava Dosa

Ingredients:

• 2 cups semolina/rava
• 1/2 cup rice flour
• 1/2 cup maida (all-purpose flour)
• 1 1/2 tsps cumin seeds
• 1 tsp grated ginger
• coriander leaves – 2 tbsps (optional)
• curry leaves – few (optional)
• finely chopped green chillies – 1 or 2
• salt to taste
• water – 6 cups (approx)
• oil as required

Method:

• Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour.
• It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).
• Pre-heat an tawa on high for a minute and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion .
•  Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
• Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
• Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so.
• If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, let the dosa roast further on high for another one minute or till it reaches a nice golden brown .
• Serve hot with chutney or sambar or potato bhaji.

 

 

 

 

 

Spinach & Corn Soup

Ingredients:

• 1 bunch Spinach (approx 2 cups), washed and roughly chopped
• 1 cup Sweet Corn Kernels (fresh/frozen/canned)
• 1 medium Onion, finely chopped
• 1 tsp Garlic, finely chopped
• 1 Green Chili, slit 
• ½ cup Milk or heavy cream
• ½ tbsp Oil/Butter
• 1-2 Bay leaf
• 1 tsp fresh Lime Juice
• Salt to taste
• Pepper Powder to taste

Method:

• If using fresh or frozen sweet corn, microwave them on high for 2-3 minutes and keep aside.
• Heat oil or melt butter in a sauce pan add finely chopped garlic and bay leaf fry them for half a minute.
•  Mix in finely chopped onions and slit green chili and cook till onions turns light golden in colour, about 2 minutes.
• Add roughly chopped spinach leaves with its tender stem and cook till the leaves starts to wilt, about 2 minutes.
• Switch off the gas. Remove bay leaf and Transfer all the contents to food processor and blend them to smooth puree.
• Transfer this puree back into a pan and add milk, sweet corn kernels and salt and pepper to taste. Add about ½ cup or more of water to get required consistency. Bring the whole soup to a gentle boil.
• Turn off the gas and mix in freshly squeezed lime juice just before serving. 
• Serve this soup hot or warm topped with few corn kernels or cream or spring onion if desired and enjoy this iron delicious bowl of Sweet Corn and Spinach Soup.

Garlic Bread

Ingredients

• 4 cloves garlic, crushed
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 loaf crusty bread, split
• 3 tablespoons grated cheese, Parmigiana or Romano, optional
• Chopped fresh parsley

Method

• Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. 
• Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
• Toast split bread under broiler. Remove bread when it is toasted golden brown in color. 
• Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley.
•  If you added cheese, return to broiler and brown 30 seconds.