Cabbage and carrot salad

Ingredients:

• 1 cup finely chopped cabbage
• 1 grated carrot
• 1/2 cup chopped cilantro
• 1 1/2 tbsp coarsely crushed roasted peanuts
• lemon juice to taste
• salt to taste

Method:

• Mix all ingredients in a bowl and serve.

Khandvi

Ingredients:

• 1 cup besan (chickpeas flour)
• 3/4 cup curds churned with 1 1/2 cup water
• 2 tsp chillies-ginger paste 
• 1 tsp turmeric powder
• 2-3 drops of lemon juice
• 1/2 tsp asafetida
• salt to taste

For the tempering:

• 2 tbsp oil
• 2 tsp mustard seeds
• 1 tbsp sesame seeds

For the garnishing:

• chopped cilantro
• grated coconut

Method:

• Combine all khandvi ingredients and mix well in a bowl. Ensure no lumps are formed. If lumps are hard to dissolve strain the mixture using a fine strainer.
• Grease the reverse sides of 2-3 steel plates or any similar flat surface with oil.
• Heat the mixture on a slow flame and stir continuously. Continue until a thick mixture is formed again ensuring no lumps are formed. This will take approximately 8 mins to reach desired thickness.
• While this mixture is hot spread on the greased surface as a very thin layer. This needs to be done quickly while the mixture is hot.
• Let this cool for a few minutes and cut lengthwise and make about 1 1/2 inch sized rolls - one at a time.
• Before serving heat oil and add mustard seeds and sesame seeds until they crackle and pour this over the khandvi.
• Garnish with cilantro and grated coconut.

Oats idlis

Ingredients:

• 1 cup Quaker Oats
• 1/2 cup chopped cilantro
• 1 tsp chillies-ginger paste
• 2 tbsp fine rava
• 1 tbsp rice flour
• approx 1 cup fresh curd
• salt to taste
• fruit salt

Method:

• Grind oats and cilantro in a coffee grinder/mixer to form coarse mixture 
• Mix all ingredients except the fruit salt to form thick batter and keep the batter aside for 10 mins.
• Grease idli moulds with oil and bring water in idli steamer to boil.
• After 10 mins of leaving the batter aside add 1 tbsp fruit salt and mix well.
• Immediately transfer to idli moulds in the stand and steam for 10 mins.
• After switching off the flame/hot plate remove stand from steamer immediately and let it cool for 1 - 2 mins.
• Serve hot idlis with green chutney.

Green chutney

Ingredients:

• 1 bunch cilantro leaves (washed and cut from its stems)
• 1 green bell pepper chopped into large pieces
• 2 green chillies (more if you prefer the chutney to be hot)
• 2-3 tbsp roasted chana dal (also called daria or dahlia)
• 1/4 cup roasted peanuts
• 2 tsp cumin seeds
• 1 tbsp lemon juice
• 1 tsp sugar
• salt to taste

Method:

• Combine all ingredients in a mixer/coffee grinder until a thick green chutney paste is formed.
• Add water to make the paste as thin as needed.

Breakfast juice

Ingredients:

• 2 apples
• 3 kale leaves
• 1 cucumber
• 2 cup grapes
• 1 cup blueberries
• 1 inch ginger

Avocado strawberry corn salad

Ingredients:

• 1/2 avocado, finely chopped
• 4 large strawberries, finely chopped
• 1/2 cup corn kernels
• 1 tbsp cilantro, finely chopped
• 1/4 lime
• salt to taste

Method:

• Mix all ingredients in a bowl and squeeze lime juice into the mixture.

Veg cutlets

Ingredients:

• 1 large potato, boiled and mashed
• 1 cup carrots, grated or very finely chopped
• 1/2 cup peas
• 1/2 cup finely copped beans or cabbage
• 1/2 cup onion, finely chopped
• Bread crumbs from 2 slices of bread
• 2 green chilles
• 1/2 inch giner, grated
• 3-4 garlic cloves, finely chopped
• 1/2 cup cilantro
• 3-4 tbsp oil
• 1 tsp cumin powder
• 1 tsp corriander powder
• 1 tsp Garam masala
• 2 tbsp fine rava
• salt to taste

Method:

• In a pan heat 1 tbsp oil and saute onion until done.
• Add chillies, ginger, garlic and saute for another minute.
• Add carrots, beans / cabbage, peas and saute for 3 minutes.
• Add cumin and corriander powder, garam masala and salt to taste.
• Cook until vegetables are done.
• Now in a separate bowl mix mashed potatoes, cooked vegetables (from above), bread crumbs, cilantro and salt to taste into a thick dough-like mixture.
• Make small patties from this mixture, use oil on your hands while making patties.
• Soak patties in rava and shallow fry on both sides until dark brown.
• Serve with tomato ketchup or green chutney.

Veg Hakka Noodles

Ingredients:

• Ching's secret Veg/Egg Hakka noodles
• 1 cup cabbage, shredded
• 1/2 cup carrots, diced
• 1 cup capsicums, sliced
• 1 bunch spring onions, chopped
• 2 cloves of garlic, finely chopped
• 2 tbsp oil
• Soy sauce
• (optional) chilli / schezwan sauce
• White vinegar
• salt to taste
• black pepper to taste

Method:

• Cook the noodles as per instructions on packet.
• In a large wok, heat oil. Add spring onions (keeping aside some for garnishing) and garlic and stir-fry.
• Add carrots, capsicum and stir-fry for 2-3 mins.
• Add cabbage and stir-fry for another 2 mins.
• Add salt, pepper, soy sauce and vinegar and optionally chilli / schezwan sauces as per taste.
• Add noodles and mix well. Ensure that the noodles do not stick or form lumps.
• Garnish with spring onions.

Cabbage and carrot poriyal

This recipe (originally from Tarla Dalal's website) had only cabbage. I added carrots as well and it turned out really good with the carrots too!

Ingredients:

• 2 cups shredded cabbage and carrot
• 1 tsp mustard seeds 
• 1/2 tsp urad dal (split black lentils)
• 1 green chilli, slit
• 2 whole dry kashmiri red chillies, broken
• 8 to 10 curry leaves 
• a pinch of turmeric powder 
• 1/4 cup grated coconut
• 2 tsp oil
• salt to taste

Method:

• Heat the oil, add the mustard seeds and urad dal and let the seeds crackle.
• Add the green chilli, dry red chillies, curry leaves and turmeric powder and stir for few seconds.
• Add the cabbage and carrots, salt and cook over a medium flame till the cabbage and carrots are tender. Cover with lid while the carrots and cabbage are cooking.
• Add the grated coconut, mix well and serve hot.

Hello World!!!

Starting a new blog to keep a digital record of my cooking adventures. Enjoy!!! Savor!!! Relish!!!