LITCHI LEMONADE

Litchi lemonade has sweet flavors of litchi along with the lemon flavors.

Ingredients 

12-15 litchis or lychees
3.5 cups water, at room temperature or chilled
1 large lemon or 2 medium sized lemons
organic unrefined cane sugar as required
a few mint leaves or lemon slices for garnishing (optional)
few ice cubes (optional)

Method

Remove the leathery skin of the litchis,with your hands remove the fleshy pulp and discard the seeds.
Place it in a blender, make a smooth puree of the litchis, tiny unblended bits and pieces are alright in the puree.
In a jar, mix the litchi puree, lemon juice and sugar, stir till the sugar dissolves.
Pour litchi lemonade in glasses topped with some ice cubes.
Serve litchi lemonade immediately.

DAL MAKHANI WITH MASOOR DAL

1. 

Ingredients

1 cup masoor dal 
1  big onion, chopped  finely
1  tomato, chopped
2-4 green chillies, chopped finely
1/2 tsp garlic  paste 
1 tsp fennel seeds
2 cardomoms
2 sticks cinnamon
Chilli powder to taste 
Salt to taste 
3 cups water

1 tbsp  vegetable oil

 1 tbsp of ghee

Method

Pressure cook masoor dal for 2 whistles and keep it aside. Do not overcook the dal.

In a pan heat oil, add garlic paste and fry. Now add chopped onions, green chillies and fry till golden brown.

Add tomatoes and saute. Keep the tomato and onion mixture aside to cool down and grind it to smooth paste and keep  aside.

Grind fennel seeds and cinnamon and keep aside.

In another pan, add ghee, add cardomom and powdered mixture. Now add cooked masoor dal along with 2 cups of water.

Bring it to a boil and add paste of onion -tomato mixture.

Stir and boil for 10 minutes. add salt and chilli powder.

Garnish with coriander leaves and serve hot with rice or naan.

1. 
   

OATS AND VEGETABLE SOUP

Ingredients: 

4-5 tablespoons Quaker oats
1/2 teaspoon rice bran oil
2 cloves
1 medium onion – chopped fine
4 cloves of garlic – chopped fine
1 cup mixed vegetables (shelled peas and chopped broccoli, carrots, beans)
A fistful of coriander leaves
1/2 green chilli
1/4 cup boiled skimmed milk
Salt to taste
1/4 teaspoon pepper powder

Method

Dry roast the Quaker oats on low flame for 2 minutes and set aside.
Heat the oil in a pan and add the cloves, as the cloves splutter, add the chopped onions and garlic. Saute for 2 minutes.
Add 4 cups of water and bring to boil.
Add the mixed vegetables and simmer for 4-5 minutes.
Add the roasted oats and simmer for 2 minutes. Switch off the flame.
Remove the cloves with a spoon and discard.
Remove 1/2 cup of the cooked vegetables and oats with a ladle.Grind it coarsely along with the coriander leaves and green chilli. Add this mixture back into the cooking soup.
Switch on the flame and allow the soup to simmer on low flame. Add the milk, salt and pepper and simmer for a minute. Switch off the flame.
Serve in a smart bowl and see how it gets emptied at the speed of lightning. You will be delighted to see your children asking for more!

OATS DHOKLA

Ingredients

200 gms besan

50 gms oats flour

5 gms sugar

7 gms citirc acid or lemon juice 

3 tbsp oil

300-350 ml water

salt to taste

5 gms baking soda

Tempering

4-5 green chillies split 

1 tsp mustard seeds

few curry leaves

500 ml water

75 gms sugar

5 gms citric acid

Few coriander leaves for garnishing

Method

Pour 3 cups of water in a steamer at bottom and heat it over medium flame.Make sure steamer is heated 5 minutes before placing plates filled with batter in it.

Mix all dry ingredients in a big bowl. Add water and whisk until a smooth batter.

Pour 1/3 rd of batter immediately into greased plate and shake the plate clockwise to spread it to make even layer.

Place the plates in the stand and then in the steamer , steam it for 15-20 minutes.

In the meanwhile we will prepare tempering, add 2 tbsp oil and add split green chillies , fry for seconds and remove and keep aside.

Now add mustard seeds and curry leaves , after it splutters add 500 ml water and let it boil .

Now add sugar and boil until dissolved.

Add 2 tsp lemon juice  and mix well, add fried chillies into it. 

The steamed dhokla is ready to take out from steamer. 

Now pour the boiled solution into the dhokla and let it sit for some time for the dhokla to absorb all the favours.

Cut dhokla into desired shapes and garnish with coriander leaves. Enjoy !!!!!

MASALA PARATHA

• Ingredients

• 1 1/2 cups Whole wheat flour 

• 1 tsp Red chili powder 

• 1/2 tsp Turmeric powder 

• 1tsp Garam masala 

• 1 tsp Coriander powder 

• 1tsp Cumin seeds 

• 1/2 tsp Carom seeds (Ajwain)

• Salt - to taste

• 2 tbsp oil or more for frying paratha 

• 1/4 cup Cilantro  chopped finely

• 1/2 cup Water 

• 
  

Method

Take atta and spices in a bowl. Add oil and cilantro; rub using your fingertips and mix.

Add little water at a time and start kneading the dough. You might need less or more water depending on the quality and freshness of the flour. Dough should be soft like plain paratha dough.

Let it rest for 15 minutes covered.

After 15 minutes, knead the dough once again and smooth out. Divide it into 9 equal portions.

Make smooth ball and flatten it between your palms. Simultaneously, heat the tawa or skillet on medium to fry the 

paratha.

While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.

Then oil and fold as per shown in the method above.

Then roll again keeping the square shape, if you manage.

Now tawa should be hot, fry the paratha using little oil till it is browned and cooked from both sides.

Repeat the same process till all the parathas are ready. 

Serve with any pickle or yogurt. 

BANANA CHIA CAKE OR BREAD

Banana Chia Bread is moist and makes a great snack or quick breakfast.

Ingredients

1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 large egg at room temperature
2 tbsp whipped butter, softened
1/2 cup sugar or brown sugar
1/3 cups chia seeds
2 lasrge bananas, smashed
1/2 cup almond milk

Method

Preheat oven to 400 degrees and grease a medium loaf pan and set aside.
In a large bowl mix butter , egg, banana and sugar.
In a medium bowl add flour, salt baking powder and mix well.
Slowly add flour mixture and milk to wet ingredients, alternating until incorporated.
Fold in chia seeds, place batter in loaf pan or cake pan and place in oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.

FLAXSEED CHUTNEY

Ingredients

1/2 cup Flaxseeds

1/4 cup urad dal

8-10 nos red chillies

handful copra pieces

marble sized tamarind

1 tsp salt

1/2 tsp jaggery powder

1/2 tsp turmeric powder

1/2 tsp cumin seeds

few curry leaves

2 tsp cooking oil

Method

Heat a pan and add flax seeds. Dry roast them on  medium flame with continuous stirring till they start spluttering. Transfer it to a container and add urad dal to the same pan. Dry roast them as well till they turn brown.

Assemble all roasted ingredients in a container and let them cool down to room temperature. Add salt, cumin powder, turmeric powder, jaggery and tamarind with it.

Now put everything in a blender and grind them to a coarse powder. 

Transfer it to a bowl and store in a airtight container when cools down.

Note -

Roasting should be carried out in medium flame with continuous stirring , otherwise it will burn and taste bitter

If you dont have copra, add grated coconut and roast it till moisture evaporates from it.

BAINGAN BHARTA

Ingredients

2 1/2 cups roasted eggplant pulp, drained
2 large onions, chopped
2 large tomatoes, finely chopped
2 green chili, chopped
3/4 cup frozen peas
1 tsp mustard seeds
1 tsp cumin seeds
3 cloves garlic, finely chopped
2 tbsp finely chopped ginger
1/2 tsp turmeric powder
1-2 tsp coriander powder
1 tsp chilli powder
3 tbsp cilantro,finely chopped
2 tbsp olive oil
Lemon juice as per taste
salt as per taste

Method

Heat oil in a non stick pan, add mustard seeds, cumin seeds, when they pop, add garlic, ginger and chopped onions.Saute till onion is golden brown.
Now add eggplant pulp, keep stirring for 5-10 minutes.
Add tomato, salt , turmeric powder and chopped chillies.
Stir well , unit tomatoes gets pulpy and oil start to seperate out.

Add chilli powder, coriander powder and Garam  masala powder.
Add peas and cook for 5 minutes and check if peas are cooked through.
Mix in cilantro and stir well.
Finally garnish some cilantro before serving.
Enjoy!!!!

SWEET PONGAL

Ingredients

½ cup rice

⅓ to ½ cup moong dal

½ cup powdered or grated jaggery or palm sugar

⅛ tsp green cardamom powder

2 to 3 tbsp Ghee (you can reduce it to 1)

1 tbsp raisins

1 to 2 tbsp Cashews broken

few chopped coconut pieces sliced or chopped (optional)

Method

Add moong dal to a heavy bottom pan or pressure cooker and roast it till they turn fragrant.
Add rice to the same pan and wash them at least twice.
Pour 2 ¼ cups of water. Cook till soft either in the pressure cooker for 2 whistles or in the pot.
Pour ¼ cup water to grated jaggery. On a low flame stir and melt it. Keep this aside.
When the pressure from the cooker is down, remove the lid and mash the rice.
Filter jaggery syrup to the cooked rice dal.
Add green cardamom powder. Mix and cook on a medium flame till the jaggery syrup blends well with rice. It should begin to bubble up well. Off the stove.
Heat a pan with ghee, add coconut pieces and fry them till they turn aromatic. Add them to the rice. To the pan, add cashews and fry till golden, off the stove and add raisins. Mix this with the rice.

Notes

Before you add jaggery to the rice, make sure it is cooked thoroughly soft. Rice tends to harden if the rice is not mashed or the sakkarai pongal is overcooked.

OATS PONGAL

Ingredients:

3/4 cup Oats
400 ml  milk
3/4 cup Jaggery
1 tbsp Ghee
Few Almonds ,Cashews

Method:

Chop nuts into small pieces and fry them in ghee and keep it aside.
Take a tsp of ghee in a pan and fry oats for few minutes and keep it aside.
Take the milk in a thick bottomed vessel and allow it to boil in low flame until it boils.
Reduce the flame and add oats to milk. Now simmer the flame and allow the oats to cooked.
Once it cooks and thickens, add jaggery to it and mix well.
In a few minute entire jaggery will melt and blend with oats.
Finally add nuts to pongal and mix well.

TOMATO RAVA UPMA

Ingredients

1/2 cup Rava

1 onion finely chopped

1-2 tomatoes finely chopped

1 green chilli chopped

1/2 tsp chilli powder

1 cup water

salt as per taste

1 tsp mustard seeds

1 tsp urad dal

1 sprig curry leaves

2 tbsp coconut oil

Method

Roast rava well in medium flame . 

Heat a nonstick pan , add oil and add mustard seeds, urad dal, curry leaves.

Now add chopped onions , green chilli. Fry until onion is soft. 

Add chopped tomatoes , chilli powder and salt.

Fry until tomatoes turn mushy. Add water , sugar and check for salt.

Bring it to a boil and add roasted rava . Mix well and cook covered in low flame for 5-7 minutes.

In between stir once to ensure even cooking. Fluff once done.

Notes- Add tomatoes and chilli powder as per your taste buds. 

MEXICAN QUINOA

Wonderfully light, healthy and nutirious. And its so easy to make - even quinoa is cooked right in the pan.

Ingredients

1 cup quinoa

1 cup vegetable broth or water

1 can blach beans , drained and rinsed

1 can diced tomatoes

1 cup corn kernels

1 tsp chilli powder

a tsp cumin powder

salt and pepper as per taste

2 cloves garlic

1 tbsp olive oil

1 avocado , halved, seeded and diced

juice of 1 lime

2 tbsp fresh cilantro

Method

Heat olive oil in a large skillet over medium heat. Add garlic, jalapeno and cook for 1 minute.

Stir in quinoa, broth, beand and tomatoes, corn , chili powder, cumin powder, salt and pepper. 

Bring it to a boil, cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 

Stir in avocado, lime juice and cilantro.

Serve immediately.

• 
  

BOTTLEGUORD CHUTNEY

Ingredients

1 tsp sesame seeds

1 small bottleguord cut into Small cubes

1 tsp cumin seeds

5-8 green chillies

4 cloves garlic

1/2 tsp tamarind paste

1 tsp oil

1 tsp mustard seeds

curry leaves

salt as per taste

2  dry chilli 

Method

In a hot pan add sesame seeds and dry roast it. 

Switch off the flame and transfer it in a blender to make powder.

Now in the same pan ass oil and cumin seeds, green chillies, garlic, bottleguordpieces, turmeric powder and saute it . 

Cook on low flame until soft. Add tamarind paste and saute for 2minutes.

Switch off flame and after it cools down , put in ablender and make paste.

Temper with mustard seeds, curry leaves and dry chillies. 

Add this to the chutney and mix it properly and serve.

MILLET DOSA

Ingredient

1 cup Foxtail Millet 

1 cup Idli rice

1/4 cup poha

1/2 cup ural dal

1/2 tsp methi seeds

salt to taste  

Method

Wash Millet, rice, urad dal, poha and methi seeds and soak millet, urad dal separately and rice and poha together in a bowl and soak for 2-3 hour.

After that In a grinder bowl or mixer jar, first grind foxtail millet then to it add rice, poha, urad dal, methi seeds and grind everything to a fine coarse batter using little water for 25-30 in grinder.

Then transfer the ground batter to a big bowl or container add enough salt mix altogether and allow to ferment for 8-10 hours or overnight.

After 8-10 hours of fermentation you will see the volume of the batter is little raised, stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.

The next day, stir the fermented batter once again and that's it the batter is ready to make soft idlis and crispy dosa.

Notes-

If using idli rice the adding poha is optional.

If using sona masoori the adding poha is must.

This batter gets sour soon, so grind with 1-2 cups and noit more than that. 

KAPPA ULARTHIYATHU

Ingredients  1 Kg Tapioca(Kappa) 1 cup Shallots, sliced thinly 4-6 Green Chillies, slit  1 -2 tsp turmeric powder1 tsp Mustard seeds  4 Dry Red Chillies,  2 sprigs Curry Leaves 2 tbsp Coconut oil  Salt to taste Method Clean and cut kappa into 1/2 " cubes and wash well.  Boil kappa in salt water until it becomes soft . Strain in colander and keep aside. Heat coconut oil and add mustard seeds , let it splutter..  Add dry chili, curry leaves.  Add shallots and green chillies and fry till brown. Add boiled kappa and mix well. Serve with fish curry or chicken curry.

EGGLESS CARROT CAKE

I am celebrating 3rd anniversary of my blog and am very happy about it. I don't post many recipes in a month because of the time factor. 

I made this cake and it was very moist . You can use all purpose flour if you don't prefer to use wheat flour. I didn't have cream cheese at home so just used vanilla frosting after cake is completely cool and sprinkled some goodies on it . 

Ingredients

3/4 Cup All purpose flour

3/4 Cup Whole Wheat flour

1 cup Light brown sugar

1 tsp Baking soda

1/2 tsp Baking powder

1 1/2 tsp Cinnamon powder

1/4 tsp Salt

1-1/2 cups grated carrot

3/4 Cup Water

1/2 cup Vegetable oil

2 tsp Vanilla extract

1 tbsp apple cider vinegar

Directions

Preheat oven to 170C. Line the baking tray with baking paper . I used a small loaf pan and a round pan to bake.
Whisk together all the dry ingredients all purpose flour,sugar,baking soda,baking powder,cinnamon powder and salt.
Now add the grated carrot and mix well.Keep aside.
In another mixing bowl combine water,oil,vanilla essence and vinegar. Slowly add this to the dry ingredients and mix until combined(Do not over mix)
Pour into the prepared pan. Bake for 40 to 45 minutes or until a cake tester inserted into the center comes out clean. Let it cool in the pan for 10 minutes and completely on a wire rack. If not frosting, Slice and serve slightly warm.If frosting, refrigerate the cake until frosting.

Cream cheese frosting

Ingredients
1 Cup cream cheese, room temperature
1/2 Cup/1 stick unsalted butter, cut into pieces @ room temperature
1 cup powdered sugar
1 tsp pure vanilla extract

Method
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Refrigerate until use.

Frosting the cake

Put a blob of frosting on the plate/cake base on which you are going to place the cake, this ensures the cake remains in its place while frosting.

Put the frosting on the cake and spread it evenly.

Let the cake sit in the fridge for an hour or two ,take it out and give nice finish by applying another layer of frosting.

If you don't want to do any of these, just apply a good layer of frosting on top of the cake and enjoy it.

VADA PAV

Vada Pav is a popular Indian fast-food snack that originated in Maharashtra, had for breakfast, lunch, evening tea and any other time you please! In the same fashion that North-Indians consume bread pakoras and samosas!

For the Vadas:

10 small potatoes, boiled and peeled 

2  cloves garlic

1-1/2 inch piece  ginger

4 green chillies (adjust according to spice 

1/2 cup besan/ gram flour

1/2 tsp salt + 1/4 tsp haldi for the batter

1 tsp mustard seeds

4 stalks curry leaves

1/4 tsp turmeric powder

Pinch asafoetida

1 tsp salt

Water to make batter

1 tbsp vegetable oil for tempering

Vegetable oil for frying

For the dry chilli garlic chutney:

1/3 cup garlic cloves

1/4 cup dry grated coconut (also called dessicated coconut) 

4 whole dried red chillies (adjust according to spice 

1/2 tsp salt

1 tsp vegetable oil

method

First roast the Chutney ingredients because they had to cool before you could grind them. 

Heat 1 tsp of oil in a wok on high heat. We just need a little bit of oil to prevent initial burning and sticking. In a few minutes, the coconut starts releasing it’s own oil.  Add the garlic to the hot oil .Then the coconut , then the red chillies, each broken into half to let the seeds out .Mixed it up and dry roasted these on medium-high heat for a few minutes, roasted these until they were golden-brown and then placed them in the grinder to allow them to cool

Mash the potatoes  roughly with a fork.Chop the chillies. 
And the garlic, grate the ginger .
Heat oil in the kadhai. add the mustard seeds to it till they sputter.
Add the asafoetida and curry leaves.

Add turmeric powder and  the chillies, ginger and garlic.After frying for about a minute, add the potatoes. and salt and mix well.
Cook it for about 2 minutes on medium heat and then took it off to cool slightly. It needs to be handle-able because we’re going to shape and fry them in a few minutes! 

Next make the batter. First, measure  the besan , add salt and turmeric powder.
Mix it up and add enough water to make a thick paste like batter. This is slightly easier to handle because we need to shape the potatoes, coat them in this batter and fry. If the batter is too runny, then it won’t stick to the potato balls.
Put the oil for frying in the kadhai and placed it on high high. While it was heating, I divided the potatoes into 6 equal portions and proceed to shape them into balls.Then I dipped each in the besan batter and place them  in the hot oil.
Using a slotted spoon, I flipped them over and kept an eye on them till they turned golden.
Lift them out with the slotted spoon, drain as much oil and place them on paper towels to drain more oil.
Assemble your vada in between the pavs , spread the coriander chutney and red chutney and njoy .

BATATA NU SHAAK

Ingredients

2 cups Peeled potato cubes

1 tomato chopped

1 tsp cumin seeds

2 tsp green chilli-Ginger paste

1 pinch asafoetida

1 tsp turmeric powder

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp mustard seeds

1 tbsp olive oil

few coriander leaves

salt as per taste

Method

Heat oil in kadai. Add mustard seeds , when they begin to crackle, add cumin seeds and asaofoetida followed by green chilli-ginger paste. Stir and mix well

Add cubed potatoes and saute for 5 minutes.

Add chopped tomatoes, salt and saute for 3-5 minutes.

Add chilli powder, turmeric powder, saute a minute.

Add 1 1/4  cups water and let mixture boil over low flame. 

Cook covered on low flame until potatoes are cooked, stir every 5 minutes.

Add cumin powder and coriander powder, mix well. Turn off the heat, 

Garnish with coriander leaves .

Batata nu shaak can be served with chapatis, or roti, or rice , papad and curd.

FIVE SPICE CRISPY TOFU

Ingredients

1 block of plain firm tofu (not silken)
1- 2 tbsp soy sauce
A thumb of ginger, grated
2 tbsp sweet chilli sauce
2 tsp Chinese five spice powder
1-2 tbsp sesame seeds (regular or black or a mix)
2 tbsp corn flour
½ tsp chilli flakes (optional)
Salt and pepper
oil for frying

Method

Mix all of the marinade ingredients together in a bowl-slice the tofu into thick chunks and place in the marinade for at least an hour but up to 3 days- it will taste stronger over time.
 Remove the tofu from its marinade, drain on kitchen paper and gently squeeze, covered in kitchen paper.

Mix together the cornflour, sesame and spices and press the tofu in the spice mix.
Heat  sunflower oil in the wok and heat until hot-test by dropping in a small piece of tofu ,it is hot enough when the tofu floats to the top straight away and becomes crispy and golden.
Fry the tofu in 2 batches until golden and crispy, remove from the oil with a slotted spoon and drain on kitchen paper and repeat with the remaining tofu. Set aside.
Crispy Tofu is ready ...

SPINACH ALU PARATHA

Ingredients

2 cups whole wheat flour/atta

200- 250 grams spinach/palak

2 green chilies, finely chopped

2 tsp oil or ghee

a pinch of asafoetida/hing (optional)

salt as required

oil or ghee for frying the parathas

Method

Rinse the spinach leaves very well in water, drain them.

Heat water and boil the spinach leaves in hot water for 5 to 7 minutes.Strain and keep some of the stock in which we have boiled the spinach leaves.Puree the spinach in a blender.

In a large bowl mix the whole wheat flour with salt, green chili and asafoetida.

add the spinach puree and 2 tsp oil, mix well.

Add required amount of stock or water and make a smooth dough.

Take a medium size ball from the dough, roll the dough ball into a small circle. 

Spread some oil or ghee on the top of the rolled dough. Fold one side, apply the oil or ghee on the folded side, again bring the edges together and fold.

You will get a triangular shape,roll into a medium sized parathas.

On a hot tava, cook the palak paratha with some oil or ghee till they are crisp and brown from both side.

Serve the palak paratha hot with yogurt or pickle.