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!!!