CORN PALAK

                
My dear friend Sapna had fever yesterday..so thought of making simple and healthy lunch for her.  Made this corn palak with minimum spices. love such recipes with few ingredients. here goes the recipe...

Ingredients:

Spinach - 1 bunch washed

Frozen corn - 2 cups

Red Onion - 1 chopped

Garlic Cloves - 3 crushed

Red Chili Flakes - 1 tbsp

Cumin Seeds - 1/2 tbsp

Turmeric Powder - 1/4tspn

Hing Powder - a pinch full

Garam Masala Powder - 1/2 tbsp

Oil - 1tbspn

Salt to taste

Directions:

• Use a wide pan on medium heat with oil in it...
• Once the oil is hot add cumin seeds, when they sizzle add the crushed garlic and stir till the raw smell is gone...garlic should be tender not brown
• Now add chopped onions and hing powder...saute till onions and translucent
• Add red chili flakes, turmeric and give quick stir. 
• Now add corn, mix well and cover the pan with lid for 2 min
• Roughly chop the spinach while corn is getting cooked. now add the spinach to the corn and stir well.. spinach will reduce in quantity and release water that will help in cooking
• In 2-3 minutes the veggie is cooked, add some salt and garam masala powder.
• Easy, Healthy and tasty Corn Palak is ready. Serve with hot chapattis and Dal. yum yum...

* Don't cover spinach at any time of cooking and don't add any water for this recipe
*  You can skip corn if u like and have just spinach sabzi using rest of the ingredients :)

Croutons

Ingredients: 

fresh or leftover bread of any kind

olive oil - depends on how much bread u have...

following Seasonings as per taste:

salt

dried basil leaves

dried oregano leaves

dash of garlic powder

black pepper or paprika (optional)

Directions:

• cut bread into 1 inch thick chunks. no need to discard the edges at all.

• in a bowl add bread chunks to this add olive oil, garlic powder, and rest of the seasoning.. u can add your choice of seasoning too...mix well...bread should be coated well with oil and all other mixture...
• preheat oven to 350 degree F. in a baking sheet spread the bread pieces in a single layer and put in oven...
• u need to keep an eye on bread as it might burn and also turn from time to time..till it becomes crisp and light golden brown
• taste it if it crunchy.  then the croutons are ready, allow it to cool down and store in air tight container or Ziploc bags.
• serve with soups, salads or eat just like dt...i bet, u will never buy croutons from store ever.

Quick and Healthy Pizza

Ingredients:

7" flat bread or store brought pizza  base or Naan

red onion - 1/2 thick sliced lengthwise

Green Bell Pepper - one

few spinach leaves cut length wise

few black olives
3-4 cherry tomatoes

pizza sauce, grated cheese (optional)

garlic powder

black peeper powder,salt, red pepper flakes, Italian seasoning

Directions:

• Pre-heat oven to 400 F. now chop all veggies length wise
• lightly brush the flat bread with olive oil, then apply any pizza sauce , then sprinkle some garlic powder
• now assemble all the toppings over the pizza base (use any of your desired toppings) black peeper and some salt
• bake in oven for 10 min or till veggies are tender 
• once out of oven sprinkle red pepper flakes and Italian seasoning 

  For Desi style pizza u can add chopped green chillies, cilantro leaves, corn, green peas to your toppings..it tastes great. 

Gucamole

            
              Few years back I got this fruit Avocado as some one told me its very nutritious. It was new for me then...after coming home I peeled its skin and sliced it...I didn't like it...it was so sticky and buttery..guess I needed to develop my taste buds for this...so I googled for how to use this fruit and there were tons of recipes...and followed this one.  This is a super easy dip recipe which is widely used in Mexican Cuisine.  The nutritional benefits  of this fruit are endless and the taste is undoubtedly good.
 
Ingredients:

Ripe Avocados: 2 nos

Red Onion: 1/2 finely chopped

Roma Tomatoes: 1-2 nos

Cilantro: few strings

Jalapeno pepper  - 1 finely chopped

Fresh lemon Juice: 1 tbsp or as per taste
Cumin powder - 1/4th tsp Roasted 

Dash of garlic powder

Black pepper as per taste

Salt as per taste

Dierections:

• Cut the Avocados and mash with fork till it forms a paste. u can use blender for smother paste. i prefer little chunky.
• Now throw one by one all the remaining ingredients and mix well...
• Your home made guacamole is ready.  Serve it as dip with nachos or use with burritos or simply enjoy the scoop.  

Palak Paneer

          
          I must confess that as a kid i never liked Green Vegetables. In fact i hated all vegetables on earth..
But now i love most of them...Thanks to my evolving taste buds.  One such green vegetable which i often make is Spinach. This green is widely used in various cuisines.  Today i made our very own Indian Palak Paneer.
           I follow this recipe of Vahchef...u can check his video online...Chef has show it so well.  It is the same recipe..but in smaller quantity. Its the best recipe..have tried and tasted several times.  I might have skipped few ingredients but the method is same...so Thank you Sanjay Thumma:-)

 Ingredients:
Spinach/ Palak - 1 bunch pureed  
Onion - 1 medium size finely chopped
Tomatoes - 1 large or 2 medium finely chopped
Ginger garlic paste - 1 tbsp
Green chili(optional) -  1no. finely chopped


Whole Garam Masala:
 Cinnamon stick - 1/2
 Bay leaves -1 no.
  cloves - 1 no
  Cumin seeds - 1/2 tsp 

Dry Masala:

Kasuri methi/dried fenugreek leaves:  crushed and pinch full
Turmeric- pinch
Red chili powder - 1/2 tbsp
Corriender powder - 1/2 tspn
Garam Masala powder - 1/2 tspn
Nutmeg powder - pinch
Salt - to taste
oil - 1-2 tbsp
 Paneer - Cubed into 8-10pieces

Directions:

•  Boil water in a pot and add washed spinach in it for 1 min and then remove the leaves and grind it well in a blender...u will get nice green spinach puree. 
• Heat oil in a pot and add whole garma masala and let it sizzle till nice aroma comes out.
•  Immediately add the chopped onions and saute till they are translucent.
• Now add ginger garlic paste,chopped green chillies and cook it till the raw smell vanishes, then add dry kasuri methi and stir again 
• Add chopped tomatoes and cook till the oil is separated from the gravy.
• Now add the remaining dry ingredients except gram masala and salt
• still well for 1 min so the masala gets cooked.
• To this add the spinach gravy, salt and let it boil. do not cover it anytime
• When the gravy boil add garam masala powder and cubed panner again mix well
• You can add Cream or milk and boil...its optional. i skip this step
• Mix well check salt and spice and serve hot with Naan or Paratha.

         
           

Masoor Dal

Ingredients:

Red lentil- approx. 1/2 cup

Tomato chopped - 1

Toor Dal - approx. 1/4th cup

Turmeric- 1/4th tsp

Green chili - 1/2 chopped

Coriander pwd - 1/2 tsp

Crushed red pepper flakes - 1/2 tbsp or taste

Hing - pinch

Cumin seeds- 1tbspn

Garlic-1

Ghee/clarified butter - 2tbspn

salt to taste


Directions:

1.wash lentils thoroughly.   pressure cook these lentils along with tomatoes,turmeric,coriander pwd and green chili.

2. pressure cook approx 3-4 whistle

3. make tadka of ghee.. add chopped garlic,when changes colour add cumin seeds,curry leaves,hing,and crushed red pepper flakes

4. Mash the dal and put the above tadka...add water if dal is too thick

5. Finally  add salt and boil,  garnish with cilantro.

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Ragi Vermicilli Upma

Ingredients:
1 cup - ragi vermicilli
1/2 medium size - chopped onion
1 no. - split green chilli
8-9 no. - curry leaves
1 1/2 tbsp - oil to cook
1/4th tsp - mustard seeds
1/4th tsp - cumin seeds
pinch of asefotida
salt to taste
1/2 tbsp - lemon juice
few cilantro leaves to garnish
1 1/2 cups of water or as required 

Directions:

• Dry roast vermicelli in a pan with few drops of oil for 1 min and keep it aside

• For tadka - heat oil in a pan on medium flame add mustard seeds and when they pop add  cumin, curry leaves, green chili, and asafetida. 

• Now reduce the flame, now add onions and sauté it till translucent

• Pour water and let it come to roaring boil add salt to this

• Then add vermicelli, stir well. then cover and let it cook till water evaporates.

• Vermicelli should cook by now add lemon juice and garnish with cilantro leaves and serve.

Moist Banana Nut Bread

       The first and best banana bread i ever had was from Fremont  Farmers market. i use to look forward for Sundays...i enjoy shopping at Farmers market..its fun for me...bet any foodie will agree with that.  
        Alas! left Fremont and now in New Jersey...all i experienced here was snow storm so no question of farmers market in winter...So, decided to make banana bread.                  
        This recipe will make one loaf of bread. the Pan size i used was: 8in.*3in.*2 1/2in.  want more than one loaf just double the amount of all ingredients. The result is not bad at all...so here is simple and easy Moist Banana Bread

Ingredients:

1 cup - all purpose flour

1/2 cup - sugar

3/4th stick - melted unsalted butter

1 - large egg

2 - over ripe bananas (medium size)

1/2 tsp - baking soda

1/4 tsp - baking powder

pinch of salt

1/2 tsp - vanilla extract

1 tbsp - honey (optional) 

1/4 cup - chopped pecans (or any other nuts)

some cooking spray oil

Directions:

1. Preheat oven to 350 degree F 
2. Add all dry ingredients in a mixing bowl and mix well
3. Now add melted butter, egg and mix it well for 1 min using hand mixer or spatula
4. Mash bananas and add to the above mixture along with vanilla extract and honey
5. Again mix well all these ingredients.  Batter should be moist and not too lumpy.
6. Now add chopped pecans and stir well
7. Grease loaf pan using cooking spray or butter and pour all the batter into it
8. Keep in oven for 1 hour. After 45 mins, check by inserting toothpick or knife. If the tooth pick comes out clean then bread is ready
9. Once bread is cooled, cut into 1/2 inch thick slices or just dig in. Enjoy!

Masale Bhat

The other day for lunch I made 'Masale bhat'. I remember my aunties preparing this during Ganesh chaturthi. they use to prepare this rice without onion, garlic or ginger. its aroma while cooking feels sooo good....so here's the recipe...n yes a must have thing for this recipe is Maharashtrian goda masala.

Ingredients:
1cup - Basmati Rice
2 cups - water to cook rice
3/4th cup - length wise cut Tindora
1/4th cup of Green Peas
1tbsp- Ginger and Garlic paste (optional)
2tbsp of Dry Coconut Powder
2 Bay leaves
1 Cinnamon Stick
2 Cloves
2 Cardamom Pods
3 Black pepper
1/2 tsp Cumin Seeds
1/4Th tsp Methi Seeds
1/2 tsp Mustard Seeds
1/2 tbsp Coriander Powder
10 Cashews halved lengthwise
10-12 Curry leaves
1 slit green chili
1/2tbsp Red Chili Powder
1/2tbsp Turmeric Powder
1 tbsp Goda Masala (kala masala)
2-3 tbsp Oil
Salt to taste
Fresh Cilantro and Fresh grated Coconut to garnish

Directions:-
1)Take oil in a pressure cooker and add all the dry spices accordingly- when mustard seeds pop,add cumin, cloves, cinnamon, bay leaf, cardamom, black pepper,Methi seeds, sauté for few seconds

2)Now add green chilies, curry leaves, dry coconut powder, ginger garlic paste

3)Throw in washed peas and Tindora, sauté them now add all powders and salt and now finally add soaked basmati rice with 2 cups of water.

4)Make 2 whistles that should be enough to cook rice.

5)In another pan heat little oil or ghee and fry halved cashews till they change color to light brown

6)Open pressure cooker when its cooled and garnish with finely chopped cilantro, cashews & fresh coconut if you like.

7)Serve it along with any raita, papads and pickle.

Moth beans

Moth beans...tiny little ones packed full of protein...healthy choice to make...can make various recepies out of it...one can eat it as SALADS, mix it with other sprouts and make some spicy curry out of it...

Ingredients:

1 1/2cups of sprouted Moth beans

1 large onion finely chopped

1 small potato chopped

2 wine tomatoes chopped

5-6 cloves of garlic chopped

1/2" ginger grated

pinch of asefoetideia / hing

1/2 tsp turmeric powder

1tsp red chilli powder

1/2 tsp corriender powder

1 1/2 tsp Usal Masala (k-pra brand) or Maharastrian black masala

or any garam masala

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp methi / fenugreek seeds

salt to taste

1 tbsp Oil

Directions:

• cook sprouted moth beans and potato before making gravy / masala
• take oil in a pot and all seeds...when they sizzle and hing and curry leaves
• now add chopped onions, let it turn pink then add tomatoes cook till it leaves some juice
• add all powders now mix well and let it cook for 2 minutes
• now add cooked beans and potatoes mix again properly add s0me water as required
• add salt and garnish with chopped corriender leaves

serve with Indian flat bread or even rice will work.

KADHAI BHINDI

wow! My husband loves bhindi recepies...so made this one yesterday from a book named 'Indian Vegetarian cooking a reginol guide' by Monisha Bharadwaj. well i made slight changes to recepie..this one goes extremery good with chappati or phulkas...so here are the

Ingredients:

3 cups of Okra/Bhindi washed dried and cut length wise

1 onion sliced length wise

1/2 bell pepper sliced length wise

1 wine tomato sliced length wise

pinch of mustard seeds

1/4th tsp cumin seeds

1/4th tsp kaloji/ onion seeds

pinch of methi seeds

pinch of hing/asefotideia

1/2 tsp turmeric powder

1/2 tsp chili powder

1/2 tsp paprika powder

1/2 tsp garam masala powder

oil to cook

salt to taste

Cilantro to garnish (chopped)

Directions:

• heat oil in a kadhi, when hot add mustard,cumin,methi,kalonji seeds and hing to it....


• then add onions and fry for few minitues till soft.


• add green bell peppers stir well for few minitues then add sliced okra to it again stir well (do not cover the pot any time)


• add tomotes, and all dry masala and salt to this and stir well so all masala is coated to bhindi.


• cook over low heat, stirring in between...not to cover the kadhi or else bhindi gets sticky...let it cook till all vegetables are tender..sprinkle chopped cilantro.


• nice colourful kadhi bhindi is ready...serve hot along with chappatis or phulkas.

COLOCASIA MASALA

Arbi, Arvi, Colocasia...whatever it is...i never thought will like it until today. my mom use to make it and i use to hate that stickiness of this veggie. the other day saw these in Indian stores...thought lets give it a try...so this was instant hit ...i loved it. it goes well with chappati and dal
serves 2

Ingredients:

7-8 medium size colocasia/arvi (boiled)

1 large onion finely chopped

1 tomato finely chopped

pinch of asofetidia

1/4 tsp onion seeds

1/2 tsp kasuri methi/dry fenugreek leaves

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp dry mango powder

1/4 tsp turmeric powder

3 green chillies

1 tsp ginger garlic paste

1 tsp malvani masala

salt to taste

Directions:

• Peel the boiled colocaisa and cut into 1/2 inch cubes.
• Heat oil in a pan, add mustard seeds, allow to crackle.
• Then add cumin seeds, onion, asefotidia and crushed dry fenugrek leaves.
• Now add finely chopped green chillies..do not burn the mixture, now add chopped onions...saute till transparent.
• Add tomatoes,saute little..and add turmeric and malvani masala...to this add the cubed arvi, salt and dry mango powder..mix thoroughly..
• Arvi should be coated with masala...saute for few mins in oil do not cover..garnish with finely chopped coriander leaves..and its ready to serve...

NAAN PLAIN

Naan approx: 3 servings

Ingredients:-
All purpose flour (Maida) – 3 cups
Water Luke warm – 3/4th cup
Oil – 2-3 tbspn
Yoghurt – 3-4 tbspn
Yeast – 1 tspn
Sugar – 1 tspn
Baking powder (optional) – a pinch
Salt – 1 tspn

Directions:-
. Add 1tspn yeast, sugar and salt in lukewarm water…rest this mixture in warm place for 10 minutes
· In a mixing bowl add rest of the ingredients along with the above mixture.
· Knead soft dough out of it..apply oil on it…and now allow it to ferment for 2 hrs minimum
· After 2 hrs mix the dough properly...it will be sticky to hands…but not to worry…make equal no of balls ready for Naan. the above quantity can make approx 7 naans
· Dust it with good amount of flour
· Now roll it in any shape you want with help of rolling pin

. Remove the execss amount of flour
· Thickness should be same as that of parathas
· Now switch on the oven on maximum temperature i.e. 500 degree F.

· Take a cookie sheet or any oven proof tray..spread on aluminum foil on it and grease it with cooking spray or anything
· Now place the rolled naan on it…and keep it on bottom most rack
· Check after 1.5 minutes…few bubbles might occur then carefully remove it and turn it on other side · Now keep this other side for another 1 minute…it will puff like puris

· Now take it out and apply some butter on it and serve
· It will be softest naan ever…

DAAL MAKHANI

i like daal makhani with less cream in it....so my friend Eisha gave me this recepie...she said we can use milk instead of cream/half n half....that was a good substitue....n outcome is really good...thanks a lot eisha :-) so is the recepie....

Recepie serves: 2 people

Ingredients:

Whole black urad daal: 1/2cup
Rajma ¼ of dal: 3 TBspn (soak both the things for min. 4 hrs.)
Onion red: ½ cut in chunks
Tomato small size: 1 ½ chopped or chunks
Ginger: ½ TBspn chopped
Garlic: 6-7 cloves (whole or chopped)
Jeera shahi: 1 tspn
Coriander powder: ½ tspn (little to add)
Green chilies: 2 – 3 (chopped)
Red chilly powder: 1 Tbspn or as per taste
Asfotedia: a pinch
Turmeric: a pinch
Butter: 3 – 4 tbspn
Dal makhani masala: 1 tbspn (optional)
Garam masala: ½ tbspn or less
milk: 3/4th cup or less as per my taste
Salt: to taste
directions:-
1. In cooker put all ingredients along with 3 cups of water except for dal makhani masala, garam masala and milk.
2. Make two whistles properly
3. Then reduce to medium heat for 25 minutes
4. Then turn off the heat and allow it to cool
5. After cooling open the cooker, check if dal is cooked
6. Now put milk, dal makhani masala and garam masala
7. Now boil till desired consistency.
8. If there’s lot of water in dal then cover the lid of cooker without weight and boil it for some time
9. Daal makhani is ready to serve with rice.

COOL MILKSHAKE

the other day i got dozens of Strawberry and was thinking, what exactly to make...by eve time friends joined us...it was sunny outside...perfect time to use my Strawberry for...........MILKSHAKE :-)
guess dis is the easiest recipe on earth...

INGREDIENTS:
Glassfull of Milkshake:
5-6 cut strawberrys
milk approx - 1 cup,
finally add 3 tspn of sugar (as per taste)

METHOD:
dts it...blend all the above ingredients properly....
pour in a glass...n serve chill....SIMPLE!!!

TINDORA DAL

Yesterday got veggies from Indian store...thought of making 'Tindora Shaak'...but ma hubby said 'it shd have some gravy, i don't want dt dry one'...n i knew where to get the recipe...

Its none other than vahrehvah.com....easiy n all recipes made simple for users...the only variation i did was adding Kitchen king masal too...but its optional.

It turned out really well..n my husband loved it...Thank you Wahchef!!!! So u guys can give a try.

Ingredients:

1/2 cup Channa Dal (cooked)

1 cup cut Tindora (round)

1 medium size Onion (chopped)

1 medium size Tomato (chopped)

2 Dry Red chillies

6-7 Curry Leaves

1 1/2 tsp chopped Garlic

1/2 tsp Coriander Powder

3/4 tsp red Chili Powder

pinch of Turmeric

1/2 tsp fennel Seed Powder

1/4 tsp Hing. n few Mustard Seeds

1/4 tsp Cumin seeds

1 Tbsp Garam/Kitchen King Masala

2 Tbsp Oil

Salt as per taste

For Garnishing finely chopped Cilantro

Directions:

1. Take oil in a pan add Mustard seeds...wn sputter add Cumin seeds
2. Now add red chillies, hing and chopped garlic - saute it for minute
3. After this add Onion and saute till it becomes translucent. you can put pinch of salt to this...it realises the moisture from onion n cooks it fast.
4. Then add tomatoes...cook till all this mixture becomes a thick paste
5. Now add all masal powders...mix it well n add cut Tindora, cook it on medium flame with lid on it for 2 mins

6. Then add little water...u can used the water from cooked Dal



7. Let the Tindora cook properly...then add Dal now(need not mash the Dal)...n give it a boil (add water if required)The consistency of Dal shoud not be too watery or too thick.
8. Adjust salt as per taste...n garnish with finely chopped fresh cilantro...
And now serve it with fresh Basmati Rice or Paraths.

MY SPICE BOX

I just love this spice box...its looks sooo colorful...

but one is not enough...coz we Indians have sooo many spices :-)

but these r the basic ones...most of them r in powdered form...one can keep whole masalas too...so here we go:

• Mustard Seeds
• Garam Masala
• Corriender Seeds Powder
• Cumin Seeds Powder
• Turmeric Powder
• Red Chilly Powder
• Salt

QUICK & HEALTHY PASTA

Today evening i was hungry n was dying to eat Pasta...so hurried inside kitchen n started preparing. i love my pasta to be colourful so opened fridge, was left with some spring onions, spinach n tomatoes...Woh! nice combination...but guys i hate adding cheese so made it without any cheese, if u like..then go ahead. i had it happily :) so here the recipe..a very simple one and different too..i call it chino-Italian..lol.

Ingredients of Quick Pasta:-

1 cup penne rigate pasta cooked n drained

1/2 onion chopped

1/4 cup spinach chopped

(one can also use corn, peas)

1 bunch of finely cut spring onion

1 small tomato chopped

2 Tbs tomato sauce

1/2 Tbs soy sauce

1/4 tspn oregano seeds

1/2 Tbs garlic finely chopped

1/4 tspn black pepper pwd

1/2 tspn red pepper pwd

2 Tbs oil

Salt as per taste

Directions:-

• Heat oil in a pan, add oregano seeds to sizzle, then chopped garlic n fry for a while.
• To this add finely chopped onion, add pinch of salt to it n fry till it becomes soft.
• Now add chopped tomatoes, spinach n spring onions n allow it to cook.
• Then add tomato sauce n soy sauce n again saute for 5 mins
• Now add black n red pepper powder n mix it
• Then add cooked pasta n salt as per taste to it.
• Mix it properly, keep lid on top n cook for few mins.
• Serve hot in a bowl. one can garnish with finely chopped spring onions.

wasn't it easy...n quick too!!

VESAN KHAKRA

Vesan Khakra- I had this for first time when my mom in law made it...i found it similiar to wat my mom makes know as pithale-bhakri....but i loved both styles...so heres the way my mom in law makes it...

VESAN KHAKRA

Ingredients for Vesan:

3-4 tblspn gram flour

2 cups water (as required)

1/4 tspn turmeric pwd

1/2 tspn red chilli pwd or (as per taste)salt as per taste

For Tadka:

2 tblspn oil

1/2 tspn mustard seeds

2-3 dried red chillies

Ingredients for Khakra:

1 1/2 cup wheat flour

2 tblspn semolina

salt

water to knead dough

DIRECTIONS TO MAKE VESAN:

1 Take gram flour in a container

2 Add turmeric pwd, red chilli pwd, n salt.

3 Mix it properly.

4 Add water till the batter becomes really thin. make it little watery.

5 Mix this batter properly..see to it dt no lumps r formed.

6 Now time to cook it on medium flame.

7 When the batter starts boiling, stir it with laddle to avoid lumps.

8 Cook for some time till it becomes thick(like thick dosa batter),now adjust the salt.

9 Keep it aside.

now its time for tempering/tadka:

1 Add oil in a pot, add few mustard seeds

2 Allow them to crackle then add pices of dry red chiles.do not burn the chilles.

3 So keep it separate.

DIRECTIONS FOR KHAKARA:

1 Mix wheat flour semolina n salt n make a medium soft dough out of it.add water if neccessary.

2 Now make equal balls, roll it thick into 5" dia.

3 Heat tawa/pan roast same way as we make chappati its good if this chappati comes out hard like bhakri.

4 Then pour some ghee on it when done.

5 Khakra is ready.

While serving: Take 2 khakras in plate..then in a bowl take some vesan n now add the tadka which we made earlier. Dip a piece of khakra in vesan n...enjoy!!