IDLI MANCHURIAN

Ingredients

8 - Idlis
1/2 tsp chilli powder
1 small onion chopped into 1 inch pieces
1/2 cup Greeen & Red Pepper , cut into 1 inch cubes
3 spring onions, chopped with white and green parts seperate
3 green chillies, chopped finely
1 tsp ginger chopped finley
2 tsp garlic , chopped finely
1 tbsp soya sauce
1 tsp sriracha sauce
1-2 tbsp ketchup
1 tbsp cornflour (mixed with 1/4 cup water)
2 tsp oil or enough to spray on idlis
Salt and pepper to taste

Method

Preheat oven to 375 F. Cut idles into small pieces ( I made about 9 pieces with each idli)
Toss with some chili powder and spread on a baking sheet , coat with some oil spray. Place in oven and bake with 15-20 minutes or till golden and crispy.
Heat 1 tsp oil in a pan and add chopped green chilies, ginger, garlic, spring onion white and onions. Cook till they are translucent.
Add bell peppers and salt and saute till they are crisp- tender.
Push veggies to edges of the pan and in the middle pour remaining 1 tsp oil.
In this oil toss in the sauces with a sprinkle of pepper and salt, as required. When they are heated through, toss with the veggies and the baked idli pieces.
Now add cornflour mixed with water to this and toss for a few more minutes till it all comes together and gets a slight glaze.
Garnish with spring onion tops and serve hot.

BREAKFAST BREAD PUDDING

Ingredients

6 cups Bread (cubed)
2 cups Milk
1/4 cup Butter
2 nos Eggs, slightly beaten
1/2 cup Sugar
1/2 tsp Cinnamon powder
1/4 tsp Salt
1/4 cup Raisins
1/4 cup Chocolate chips

Method

Heat oven to 350F.
Heat milk and butter over medium heat until butter is melted and milk is hot.
In a bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture.
Pour into ungreased deep round pan.
Bake uncovered 40 to 45 minutes or until knife inserted comes out clean.
Serve warm drizzled with honey.
Add in chocolate chips and give a stir.

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

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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.

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VANPAYAR AND BROCCOLI THORAN

Ingredients

1/2 cup Vanpayar (Red lobia) 

2 cups chopped broccoli
1 tsp Turmeric powder
1 tsp Chilli powder
Salt to taste
3-6 Garlic  cloves, crushed
Few Curry leaves
1/4 - 1/2 cup Grated coconut
1 tsp Mustard seeds - 1/2 tsp
1 tsp Cumin seeds 
1 tsp Coconut Oil 

Method

Soak vanpayar for a few hours. I usually soak it overnight. Cook it with turmeric powde , salt and enough water. Do not overcook as it becomes mushy. If there is excess water, keep it on high flame till water is evaporated.
In a pan, heat oil and splutter mustard seeds,  curry leaves and saute for a minute. 

Add chopped broccoli along with stems amd add salt , combine well .

Meanwhile grind the grated coconut , cumin seeds, garlic, chilli powder, turmeric in a grinder . Add this to the pan and combine well. Now add the cooked vanpayar and stir fry for sometime till the ingredients are combined well , check for salt as vanpayar already has salt.

MUGHLAI BHINDI

Ingredients

2 cups Okra/Bhindi
2 large Onions
1 largeTomato 
1 tsp Red Chilli Powder 
1/2 tsp Turmeric Powder 
1 tsp garam masala
1/2 tbsp Kasoori Methi 
Salt to Taste
3 tbsp Oil 
1 tsp cumin seeds
1/2 tbsp ginger garlic pastej
1 cup Water 
2 tbsp chopped Cilantro 

To Grind

10 nos Whole Cashew nuts
1 tbsp White Sesame Seeds
1 tsp Fennel Seeds 

Method

Soak Cashew in little water for 15 minutes and grind together with sesame and fennel seeds into smooth paste, keep aside.
Wash bhindi/Okra pat dry well and cut both ends of okra, cut into 2" pieces.
Finely chop onion, tomato, cilantro.
In a pan heat 1 tbsp oil and fry okra until golden brown, keep aside.
In the same pan add remaining oil and add cumin seeds, allow to splutter.
Add onion and saute for a minute. Now add ginger-garlic paste, little salt and cook until onion becomes soft.
Add chilli, turmeric and kitchen king powder along with crushed kasoori methi, mix well and cook for a minute.
Add tomato, salt stir cover and cook until tomato gets mashed.
Add fried okra/bhindi and mix well to coat okra with masala. Add cashew paste.
Mix well and cook for 2 minutes.  Add 1 cup water, mix gently.
Adjust salt if required, keep flame to slow and simmer for 3-4 minutes or until oil will float on top. Garnish with cilantro and off flame.
Serve warm with paratha, puri or pulao.

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!