Friday, May 30, 2014

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.


Thursday, April 3, 2014

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.




Sunday, February 23, 2014

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.