Healthy Pav bhaji

Ingredients

Olive oil
Cumin seeds 1/2 tsp
Onion 1
Ginger - Garlic paste 1 tsp
Green chilli 2
Tomato 2-3
Pav bhaji masala 2 tsp
Red chilli powder 1/2 tsp
Turmeric Powder 1/4 tsp
Capsicum 1
Cauliflower 1
Carrot 1
Beans 1/2 cup
Soya Granules 1/4 cup
Salt

Method

1. Wash and cut the vegetables (Cauliflower,Carrot,Beans)
2. Cut the above vegetables, then boil them. once done smash lightly and keep aside. Add little salt while boiling
3. Soak the soya granules in hot water and keep aside. Soak it only for 10- 15 mins
4. Cut onion, capsicum, tomatoes in a dice shape and keep aside. Also chop the green chillies
5. In a pan add oil cumin seeds, once they sizzle add onions
6. Once they become transparent add ginger garlic paste and fry well
7. Add the chopped green chillies and stir for a min
8. Now add the tomatoes and cook well. You would until they become soft
9. Now add the capsicum and saute for 2 mins. Dont make the capsicum soft
10.Now add all the masalas and salt . Mix well.
11. Finally add the soya granules
12. Now add water and keep on low flame for 5-7 mins
13. Once done garnish with coriander
14. Serve with chopped onion and lime
15. While serving you can add a little butter and serve with Pav

Few tips
1. You can use butter if you don't want oil. In fact with butter it tastes better.
2. You can also add potatoes
3. If you don't have pav bhaji masala you can use garam masala

Peanut Paratha

Ingredients

Wheat Flour 1.5 cups
Oats flour 1/2 cup
Peanut 1 cup
Cumin seeds 1/4 tsp
Ghee 2 tbsp
Channa dhal 1/4 cup
Tamarind pulp 2 tsp
Curry leave s
Red Chilli 3-4
Asafoetida a pinch
Salt

Method

1. In a bowl mix wheat flour and oats flour and knead to a smooth dough
2. Roast the peanut and channa dhal
3. In a blender grind roasted peanut, cumin seeds, channa dhal, tamarind pulp, red chilli, curry leaves,asafoetida and salt.
4. Make small balls from the dough and roll into a circle. Take a ball of stuffing and stuff in the circle. Roll it slowly
5. Heat the tawa and sprinkle some ghee. Now place the paratha on the tawa
6. Roast on both sides and apply ghee while cooking
7. Roast until brown spots on both sides

Few tips

1. You can skips oats flour in case you don't have
2. If you don't want ghee you can always use oil

Spicy Moong dhal n Methi

Ingredients

Yellow Moong Dhal 1/4 cup
Oil 1/2 tsp
Cumin Seeds 1/2 tsp
Onion 1 small
Tomatoes 1 small
Garlic 2
Green Chillies 3
Turmeric powder 1/4 tsp
Dhania powder    1/4 tsp
Salt

Method

1. Wash and cut the methi and keep aside
2. Wash and soak the dhal for 10 mins in luke warm water
3. Pressure cook the dhal for about 3 -4 whistles
4. In a sauce pan heat oil add cumin seeds, once it crackles add onion and saute until translucent
5. Now add garlic and green chilli and stir for a few mins
6. Add the tomatoes and saute ( I removed the seeds of the tomato, as wanted the sabji dry)
7. Add methi and saute for 5 mins
8. Finally add the cooked dhal, turmeric powder, dhania powder and salt and mix
9. Cover with lid on low flame for 5 mins

Methi Pulav _ Sindhi Chawal

Ingredients

Oil 1 1/2 tbsp
Jeera 1/4 tsp
Garlic 4 cloves
Ginger 1 small piece
Tomato 3 medium
Green chilli 3-4
Methi 1 small bunch
Rice 2 cups
Turmeric powder 1/4 tsp
Dhania powder 1/2 tsp
salt

Method

1.Wash and soak the rice for 30 minutes
2.Wash and chop the methi, drain the water and keep aside
3.In a pressure cooker heat oil 1 tbsp add jeera and stir for 1/2 a minute
4.Now add ginger and garlic and methi and stir for 7 -10 mins
5.Add tomatoes and stir for 10 mins
6. Now add the rice, green chilli, the masalas, salt and 1/2 tsp of oil
7. Add 4 cups of water and cover with the lid and pressure cook until 3 whistles on a low flame
 Serve with any raita of your choice

Pink Paratha

Ingredients

Wheat Flour 1 cup
Oats Flour 1/2 cup
Beetroot 1/2 cup
Radish 1/4 cup
Carrot 1/2 cup
Onion 1 small
Cumin seeds 1/2 tsp
Ajwain  1/2 tsp
Green chilli  2
Red chilli powder 1/4 tsp
Coriander
Oil 1/2 tsp
Salt
Ghee for cooking

Method
1. Wash, peel and grate beetroot, radish and carrot.
2. Cut onion and green chilli into small dice shape
3. In bowl add the flour, grated vegetables, onion, green chilli, cumin seeds, ajwain, red chilli powder, salt and oil. Mix well
4. Knead to form a smooth dough
5. If your dough is too hard then add water to make the dough soft n firm.
6. Once your dough is ready make small size ball from the dough. Dust it with some flour on the rolling board
7. Roll out each portion into medium round thick size paratha
8. Heat the tawa and cook and shallow fry the paratha using little ghee on both sides. Cook until golden brown in color

 Few Tips

1. You can also add cheese to this paratha
2. You can skip the red chilli if you don't want it too spicy
3. If you dont have oats flour you can skip it

Lauki channa dhal sabzi

Ingredients

Oil 1 tbsp
Onion 1 medium
Tomato 2 medium
Ginger a small piece
Green Chillies 3-4
Bottle gourd 2 cup
Channa Dhal 1/4 cup
Turmeric powder 1/4 tsp
Dhania Powder 1/2 tsp
Garam masala 1 tsp
Water 1/2 cup
Coriander for garnishing
Salt

Method

1. Rinse and soak the dhal in 1 cup of water for an hour
2. Wash and cut the bottle gourd and tomatoes into small cube shape. Also cut the ginger and green chilli. Ensure you cut the ginger really fine
3. In a pressure, heat oil add onion and saute until they turn translucent
4. Now add the tomatoes and saute for 2-3 mins
5. Once done add all the dry masalas, ginger and chillies
6. Now add the bottle gourd, channa dhal and water (don't stir)
7. Cover with the lid and pressure cook for about 4-5 whistles on high flame. Once its done add salt
8. If you find it too liquidy, keep the sabji on low flame to dry the liquid. The sabji should be medium consistency
9. Once its done garnish with corainder
10. Serve the sabji with roti or phulka or paratha

Spinach Idli

Ingredients

Yellow moong Dhal 1/2
Spinach 3/4 cup
Curd 1 cup
Soda a pinch
Salt as per taste
Oil for greasing

For seasoning
Mustard 1 tsp
Asafoetida pinch
Green Chilli 4
Ginger a small piece
Carrot 1 tbsp

Method

1. Soak the moong dhal for 3 hours
2. Chop and blanch the spinach, drain the water and keep aside
3. Wash and grate the carrot, chop green chilli and ginger really fine
4. Combine blanched spinach and dhal together and blend to a smooth paste
5. Transfer to a bowl
6. In a pan heat oil, add mustard once it splutters add asafoetida, green chilli, ginger and fry well on a low flame. Dont make it brown
7. Finally add the grated carrot and saute for 2 mins
8. Add the curds and the seasoning, salt and soda to the spinach and mix well. Add water if needed
9. Grease the idli moulds pour the spinach batter on the mould. Steam for 10 mins

Methi Mooli Paratha

Ingredients


Wheat flour 2 cups
Methi 1/2 cup
Mooli 1/2 cup
Red Chilli Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Green Chilli  2
Salt
Oil (For greasing)
Ghee

Method

1. Wash and grate the mooli
2. Wash and drain the methi
3. Once the water is drained from the methi, fine chop it
4.In a bowl add wheat flour, methi, grated mooli, red chilli powder, green chillies, turmeric powder and salt. Mix well
5. Add water and knead the dough to a smooth consistency
6. Grease your hand with oil and apply on the dough
7. Take a small size from the dough
8. Roll the dough gently into 7-8 diameter
9. Heat the tawa and place the paratha on the tawa, add ghee on both side
10. Cook the paratha on a low flame until you see brown spots on the paratha and outer layer is crisp

Spinach Paratha

Ingredients

Wheat flour 2 cups
Spinach 250 gms
Red chilli powder 1 tsp
Cumin Powder 1/2 tsp
Ajwain 1 tsp
Salt
Water as required
Oil (for greasing)
Ghee for frying the parathas

Method

1.Wash and cut the spinach to fine pieces
2. In a bowl add wheat flour, cut spinach, red chilli powder,cumin powder, ajwan and salt. Mix well
3. Add enough water to make smooth dough.
4. Once you dough is ready, grease your hand with oil and apply on the dough
5.Take a small size ball from the dough
6. Roll the dough gently into 7-8 diameter
7. Heat the tawa and place the paratha on the tawa, add ghee on both the sides
8. Cook the paratha on a low flame until you see some brown spots on the paratha and outer layer crips

Pumkin Methi Sabji

Ingredients

Oil 1 tsp
Fenugreek Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Red Dry Chillies 3
Turmeric powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Pumkin 250 gms
Garam Masala 1/4 tsp
Dhania Powder 1/2 tsp
Mango Powder 1/2 tsp
Jaggery 1 tsp
Methi 1/2 cup
Salt
Coriander for garnish

Method

1. Wash the pumpkin and peel and chop into dice shape
2.  In a sauce pan heat oil
3. Add fenugreek seeds, cumin seeds and saute on low flame
4. Add the red chillies and saute for a few seconds
5. Add the chopped pumkin, dry masalas expect mango powder, and salt let it cook on low flame for 15 mins
6. Finally add the jaggery and mango powder and mix well
7. Add methi and mix and let it cook for 10 mins
8. Garnish with coriander

Cheese Roll

Method

Roti 1
Olive oil for brushing
Cheese 1/2 cup
Tomato sauce
Red chilli sauce or Tabasco
Oregano
Black Pepper
Salt

1. Grate cheese, add oregano, black pepper and salt to the grated cheese. Mix well and keep aside
2. Take the roti and put it on a flat surface, brush olive oil
3. Spread tomato sauce and red chilli sauce as per your taste
4. Finally add the grated cheese
5. Fold it. You can fold it like a burrito
6. Heat the tawa and place the roll on the tawa until it get lightly brown on both sides

Few tips

1. I made this roll as i had a roti of last night left over.
2. You could add panner and vegs of your taste.
3. You could add any other sauce or chutney of your taste like green chutney, pesto sauce, red chutney etc
4. You can use green chillies dipped in vinegar, it tastes awesome
6. If your roll is opening up, in a bowl add 1 tsp maida and few drops of water. Mix well. Once you add all the ingredients in the roll use this paste to close the corners

Soya & Methi Sabji

Ingredients

Oil 2 tbsp
Bay leaf 1
Dalchini 1/2
Cumin Seeds 1/2 tsp
Onion 1
Ginger & Garlic paste 1 tsp
Green Chilli 2
Tomato 2
Soya chunks 1 cup
Methi 1 small bunch
Red Chilli Powder 1/2 tsp
Dhania Powder  1 tsp
Garam Masala 1/2 tsp
Salt
Cream (optional)

Method

1.In a wide vessel add 4 cups of water, bring it to boil and add soya chunks and leave it for 5 mins.
2. Squeeze out the water from the soya chunks and keep aside
3. In a sauce pan heat oil, add bay leaves, dalchini and cumin seeds
4. Once the cumin seeds splutter add onion.
5. Saute until translucent
6. Now add in ginger- garlic paste and green chilli
7. Now add the tomatoes an saute for 2-3 minutes
8. Add all the masala and salt.  Mix well
9. Add the soya chunks and mix well . Leave it on low flame for 2-3 minutes
10. Finally add the meethi and mix well
11. Add enough water to get a thick consistency
12. Cover the pan and leave it on low flame for 10 mins
13. Remove from heat and add cream if adding

Healthy Snack - Roasted Moong chat

Ingredients

Roasted Moong 1 cup
Onion 1  
Sun flower seeds 1 tbsp
Wasbee 1/2 cup (optional)
Red Chilli powder 1/2 tsp
Chaat masala 1/2 tsp
Lime 1
Coriander (for garnishing)
Salt                                                                        


Method

1. Take a bowl add all the ingredients and mix well
2. Garnish with coriander and serve immediately

 Few Tips
1. You can substitute wasbee with green peas or peanuts
2. You can add few vegetables like carrot, tomato too
3. You can also add pomegranate
4. You can substitute red chilli with green chilli

Spinach & Cauliflower Curry

Ingredients

Cauliflower 1/2
Oil 1 tsp
Cumin Seeds 1/2 tsp
Onion 1 1/2 large
Ginger  a small piece
Garlic 3 cloves
Green Chilli 2
Tomato 2 large
Spinach 2 cups
Dhania Powder 1tsp
Cumin Powder 1 tsp
Red Chilli Powder 1/2 tsp
Amchur powder 1/2 tsp
Garam Masala 1/2 tsp
Salt per taste
Water - Optional

Method

1. Wash and cut the cauliflower into small florets.
2. Wash and cut the spinach and keep aside
3. Boil water in a small vessel, add the cut cauliflower and salt. Boil for 5-10 mins
4. Once done drain the water and keep the cauliflower aside
5. Heat oil in a pan over medium flame, add cumin seeds
6. Once it starts to splutter add onion and saute until translucent
7. Now add ginger garlic and saute
8.Add green chilli and all the masala expect garam masala and red chilli powder
9.Saute this for 5 -7 mins
10.Now add in the tomatoes and leave it on low flame for 5 mins (If the masala catches the bottom just splash water)
11.Finally add the spinach and mix well
12.Cook until spinach is wilted
13.Once done cool down, puree the mixture in a blender
14.Transfer the mixture back to the pan, and add boiled cauliflower and garam masala
15.Cover the pan and leave it on a low flame for 5-7 mins

*Check the spicy level and adjust according to your taste

I had it with Oats Roti. You can also have with paratha/roti

Few Tips

1. You can add water if your puree is thick
2. You can omit the red chilli if you don't want it spicy
3. You can also add potato ( but as i am on diet i don't add it :_)
4.  If you don't like to boil the cauliflower you can stir fry and add them to your gravy

Tomato Carrot Oats Smoothie

Ingredients

Tomato 2 medium
Carrot  1
Coriander 1 Tbsp
Oats 20 gms
Black pepper 1/2 tsp
Lime 1/2
Salt
Ice As required





Method

1. Rinse and cut tomato and carrot
2. Add all the ingredients except salt, pepper and lime. Blend until smooth
3. Pour in a glass add salt, pepper and lime and serve cold

Green Smoothie with Oats

Ingredients 

Spinach 1/2 cup

Cucumber 1

Oats 20 gms

Honey As required

Ice As required

Method

1.Wash the spinach 

2.Cut spinach and cucumber 

3. Add all the ingredients in a blender and blend until smooth 

Methi Chaman

Ingredients

Oil 1 Tbsp
Kasthuri Methi 1 Tbsp
Palak  2 cup
Methi leaves  1 cup
Cumin seeds 1/2 tsp
Turmeric a pinch
Asafoetida  a pinch
Chilli powder 1/2 tsp
Ginger - garlic - chilli paste 1 tsp
Onion 1
Garam masala 1/2 tsp
Panner 1/2 cup
Salt
Cream (Optional)

Method

1. In a pan dry roast the methi. Roast until crisp. Keep aside
2. Wash and chop the spinach, methi and onion
3. Blanch the spinach and methi and keep aside
4. Once it cooled, put them in a blender and blend until a smooth paste
5.  In a pan heat oil, add cumin seeds and onion. Saute until onion translucent
6. Add  turmeric, chilli powder, ginger- garlic -chiili paste and dry methi saute for 2 mins
7. Add the spinach and methi paste and saute till oil separates. This will take 2-3 mins
8. While the mixture is getting cooked, take a pan add 1/2 oil and saute panner on low flame for about 3-4 mins.
9. Add sauteed panner, garam masala and salt. Cook on low for 5 minutes
10. If using cream add before serving and serve hot

Watermelon Cucumber Smoothie

Watermelon is the the most refreshing fruit. This fruit is not only delicious but nutritious too. At most places we get water melon juice and i have not see water melon smoothie. So i wanted to try it with oats. I tired make this as healthy as possible

Ingredients

Watermelon 2 cups
Oats 20 gms
Strawberry Yogurt 1/2 cup
Cucumber 1/2
Mint 5-6 leaves
Tomato  1/2
Ice

Method

1. Chop watermelon into chunks
2. Peel the skin of the cucumber. Cut the cucumber and tomato
3. In a blender mix all the ingredients and blend

* If you want it more sweet you can add sugar or honey

Pear Cinnamon Smoothie

Ingredients

Pear 2
Oats 1/4 cup
Milk 3/4 cup
Cinnamon Powder 1/2 tsp
Nug meg Powder  a pinch
Ice
Honey / Sugar (Optional)

Method

1. In a blender put all the ingredients and blend until smooth
2. Garnish with cinnamon powder and serve 

Corn and Spinach

Ingredient

Olive oil 1 Tbsp
Sweet Corn 1/2 cup
Spinach 1 1/2 cup
Spring onion 4
Black pepper 1/2 tsp
Red chilli 1/2 tsp
Oregano 1 tsp
Nug meg powder a pinch
Salt

Method

1. Boil the sweet corn and keep aside
2. Wash and fine chop the spinach
3. Chop spring onion and red chilli
4. In a medium skillet on medium flame heat oil
5. Add spring on and stir well then add spinach
6. Add black pepper, red chilli , oregano and salt. Mix well
7. Once the spinach is cooked add the corns and mix well

Serve the corn with hot rotis or  bread

* You can add more seasoning if required

Fresh vegs egg white in a mug with fruit skewers

Quick and easy recipe. It just took me 2 minutes :-) Isn't that really quick.

So lets get started

Ingredients

Mug 1
Fork 1
Oil  For coating
Egg white 2
Milk 2 Tbsp
Capsicum 2 tbsp (i used red n green)
Onion 1/2
Oregano
Cheese 2 tbsp
Salt & Pepper

Method

1. Chop onion, capsicum into small cubes
2. Coat the mug with oil or butter
3. Add egg and milk and whisk well
4. Now add the remaining ingredients onion, capsicum, pepper, oregano, cheese and salt and whisk
5. Top it with cheese
6. Place the mug in the micro oven and cook uncovered on high for 1 minute
7. Stir, micro oven 30 seconds more of until set

My Notes

1. Micro oven vary, cooking time needs to be adjusted accordingly
2. Add more cheese if you like it cheesy
3. You could add other vegs like broccoli, tomatoes etc
4. Dont miss coating the mug otherwise the eggs will get stuck to the mug and will be difficult to remove



Fruit Skewers

Ingredients

Wooden Skewers 2
Fruits Assorted
(Fruits that i used)
Musk Melon
Apple
Plums
Honey (optional)

Method

1. Cut the fruits into cube shapes say 3 inch each
2. Place the fruits into bowl and toss with honey
3. Thread into skewers and place on to a plate

My Notes

You can use the fruits and dips of your choose.

Shot of positivity

This Sunday i wanted to test some non alcoholic shooters. It was so much funny making them.

#1 Glowing Green

Apple
Spinach

# 2 Sunshine

Orange Juice
Salt

# 3 Sparkling Pomegranate
   Pomegranate
   Ice

# 4 Mixed Fruits
     Greens
     Musk melon

Method

1. In a blender add the ingredients of #1 blend until smooth and pour into the glass
2. Rinse the blender and repeat the process

My Notes

1. You can add fruits and vegs of your choice
2. If you want to have it sweet, you can add sugar or honey. I don't add as sugar has natural sugars
3.The fruits that i blended were chilled hence did not add ice. But if you wish, can add. But keep in mind of the consistency
4. You would need very small portions of fruits as you would be using small shot glasses, but if you wish to you try these combination using the regular glasses.  


     

 

Mirchi Jo Pulko ( Spicy paratha)

This paratha is a sindhi paratha and very often made at my house. I normally make it for breakfast or dinner. If we are having it for breakfast i prefer chai along with it. This is one of my favorite dish. It doesn't take much of time and tastes really nice. A quick meal

Ingredients

Wheat flour 1 cup
Oats flour    1/2 cup
Red chilli Powder (as you prefer)
Salt
Oil or Ghee
Water 1/2 cup

Method

1. In a bowl add the flour and salt.
2. Add water and knead into smooth and soft dough. It just be softer than regular roti ka atta.
3. The dough should not be sticky
4. Make medium size balls from the dough
5. Roll the dough into flat circle
6. Now add a tsp of oil and red chilli
7. Fold the dough and roll it into a round shape. Ensure the oil and red chilli doesn't leak out
8. Heat the tava and put the rolled Mirchi Jo Pulko and cook both sides using little oil until brown
9. Repeat the same process with the remaining dough

Serve with curd and papad

My Notes

1. We also use black pepper instead of red chilli. Both variations can be made
2. The water quantity is only a guidance it may vary

Musky Orange Smoothie

Today is the most toughest day from me. My dietitian changed my diet i hope to pull it along. I am now looking at fruits which is lowest in calories and sugar.

So i made this lovely refreshing smoothie 

Ingredients

Oats 2 tbsp 

Musk melon 3/4 

Orange Juice Chilled 1/2 glass 

Honey          1 tsp 

Method 

1. Remove the skin of the pumpkin and cut them to pieces

2. In a blender add all the ingredients, oats, musk melon, orange juice and honey

3. Serve immediately 

My notes

1. I always use fresh orange juice, I slice the orange into two halves, remove the seeds. Using a plain juicer squeeze out all the juice out of half an orange or you can use any packed juice too

2. Add Ice in case you want it more cold

Pumpkin Idli

This idli is more like rice cake. This is quiet healthy and nutritious too. It doesn't take much time time to make.

Ingredients

Semolina / Idli Rava 1 cup (not the upma rava)
Moong Dhal  1 tbsp
Chana Dhal   1 tbsp
Oats  flour    1 tbsp (optional)
Pumpkin        3/4 cup
Coconut         1/4 cup
Onion             1/2
Green Chillies 4-5
Coriander handful
Salt to taste

Method

1. Soak the dhal overnight
2. Remove the skin of the pumpkin and grate it, also grate the coconut  
3. Chop the onion, green chillies and coriander leaves
4. Now in a bowl mix semolina, dhals, oats, onion, green chillies, coconut, coriander and salt
5. Mix well and keep aside for 30 minutes
6. Grease the Idli stand and drop a spoonful of this mixture and spread it
7. Steam for 15 mins

I had this with Kadi patta chutney.

My Notes

1. Water is not required
2. Batter will not be like ildi batter, this mixture would be coarse and separate

Oats Dip

Ingredients

Oats 1 tsp
Curd 1 cup
Salt tp taste
Chilli powder a pinch
Oregano a pinch
 

Method

1. Add all the ingredients in a bowl and mix well
2. Sprinkle with Chilli powder and Oregano

Have it with your favorite vegetables

Curryless Thai cuisine

What do I do when I'm super hungry, want to cook Thai cuisine and my LPG finishes the moment I put wok? Here's what I do - I come up with my Ver 1.0 of Curryless Thai cuisine made within minutes in microwave to full up my tummy 

Ingredients
olive oil 1 tsp
Thai Paste 1 tbsp
Tomatoes 3 (medium)
Thai Chilies 2
Jalapenos 6 
Salt a pinch 

Method

1. Cut the tomatoes in a dice shape and chop the jalapenos into two halves. Keep aside
2. Heat oil in a microwavable safe bowl with a lid for 30 secs
3. Add the Thai paste and place the lid, continue to cook for 1 to 2 minutes
4. Remove from the oven, stir well. Now add the thai chilies and tomatoes and cook for 4-5 mins 
5. Finally add the Jalapenos and put in oven for 10 sec
6.  Serve over steamed rice 

My Notes

1. Depending on the power of your micro oven tomatoes may need to be cooked for shorter amount of time or longer amount of time for it to be cooked thoroughly
2. You can add vegs of your choice  

Shades of Pink Smoothie

I am so happy to write this recipe. I have been wanting to make layered from a long time. I have looked at so many videos and read so much about layered smoothie. I failed so many times Whenever i had been to any juice bar and ordered for a milkshake and when i look at the presentation i was like Vow. How do they make it ? But today after reading so much i made it. I am extremely happy i mastered the Art of making layered smoothie.

Its not a difficult task you can try it too.

Ingredients

* A little bit of patience, much needed :-)

Layer 1

Banana 1
Almond 5
Plums 3
Milk 25 ml
Oats 1 tbsp
Ice 8 cubes

Layer 2

Spinach 10-12 leaves
Dates 3
Yogurt 2 tbsp
Ice 6 cubes

Layer 3

Papaya 2 tbsp
Coco powder 1 tsp
Peach 1
Water 10 ml

Method

1. Blend all the ingredients for Layer 1 until smooth. Carefully pour out in your glass.Try not get any smoothie on the sides of the glass. Put the glass into the freezer for ten mins before you add another layer
2. Blend all the ingredients for Layer 2 until smooth. Take the glass out of the freezer and add the second layer with a spoon. You need to be very careful while you do this.Once your done put your glass back in the freezer for 10 mins
3. Add the ingredients in the blender for the 3 Layer and blend this too until smooth. Take out you glass again, and carefully layer with a spoon. Put it back in the freezer for 10 mins
4. Remove the glass from the freezer and serve chilled

My Notes

1. You need to be very careful while you layer your glass.Always use a bar spoon. Using a spoon gives you control and prevents the layers from mixing up
2. There was too much work on this but having this layered smoothie gives you different flavors half way through
3. You can mix and match the fruits of your choice
4. The texture is very important.Ensure that all your layers are thick and creamy, NOT watered-down if its it will get mixed with the other layers

Pumpkin salad

Pumpkin is my favorite veg. This is the most humble backyard vegetable with low in calories. I love the taste of it. I also get pumpkin seeds and add them in my smoothies. So today i made pumpkin salad.

Ingredients

Pumpkin 100 gms
Spinach 200 gms
Peanuts handful
Sea Salt to taste
Olive oil 1tsp
Red chilli flakes (Optional)

Dressing
Balsamic vinegar 3 tbsp
Honey 1 tbsp
Olive oil 2 tbsp

Method :

1.Wash and remove the skin of the pumpkin. Cut them into 2 cm thick pieces
2. Heat olive oil in pan and roast the pumpkin until crisp and tender. You can cover with a lid too. This will take you ten minutes.
4. While your pumpkin is getting cooked, wash and cut the spinach and keep aside
5. In the same pan roast the peanuts
6. For Dressing : Combine honey, balsamic vinegar, and olive oil. Put this microwavable jar, cover it and shake it. Remove the lid and place in the micro-oven. This would take around 10 secs.Once done shake it well and combine
7. In a bowl spread the spinach at the bottom layer followed by pumpkin. Sprinkle peanuts . Drizzle. Season with sea salt and chilli flakes if adding . Serve.  

Double layered smoothie

Spinach is filled with fiber, protein, vitamins,anti oxidants and irons. I try and inuclde spinach in my meals every week. We should try and include greens as much as possible

As we are all know papaya is widely used to get a glowing skin.  


Ingredients

Spinach 1 cup
Banana 1/2
Honey 1 tsp
Plain Yogurt
Papaya 1 cup
Peach 1 (small)
Pistachio 5-6
Raisins 5-6
Ice cubes ( optional)

Method

1. In a blender, add the spinach, banana, honey, yogurt blend until smooth.
2. Pour this in a glass and move to the next step
3. Wash the blender and add cut papaya and blend until smooth
4. Once done use a spoon to add the top layer

I have topped it up with some peach, pista and raisins

My Notes

1. You can mix and match the fruits you like
2. For a layer smoothie always pour the thick layer on the bottom of the glass
3. Stack layers according to the thickness
4. Using a spoon gives control and prevents the layer from mixing

Mexican Salad

Ingredients

Sweet corn 1/2 cup
Black beans 1/2 cup
Bell pepper Red 1/3
Bell pepper Yellow 1/3
Green Capsicum 1/3
Tomatoes 2
Zucchini 1/2
Nachos chips handful
Lettuce 5-6
Cheese (optional)

For Dressing
Extra virgin olive oil 3 tbsp
Black pepper 1 tbsp
Red chilli flakes (Optional) 1/2 tsp if using
Lime Juice 1 tbsp
Honey 1 tbsp
Oregano 2 tbsp
Sea Salt as per taste

Method

1. Presoak the beans over night. The next day, rinse the beans and cook the beans
2. Place the corn in micro over bowl and cook for 3 minutes. Remove the micro oven and cool for five minutes
3. In a bowl place black beans, followed by sweet corn, bell peepers, capsicum,tomatoes and zucchini
4. For the dressing combine all the ingredients and stir well. You can use a fork to stir it
5. Add the prepared dressing to the salad and mix well
6. Tear the lettuce and add
7. Crush the corn chips and toss well
8. Add grated cheese and serve

My Notes

Last evening i felt like eating this salad but i did not have black beans and making them also was not possible. But i still went ahead and made it without it But what you can do is you can use canned beans too. This is a good option. But i have had both the versions with and without black beans

I found this Nachos which was Gluten Free, if you are health conscious person then go for Gluten free Nachos

If you don't like zucchini you can skip it

If you using both black pepper and chilli flakes. Then add 1/2 tsp of  black pepper and 1/2 Chilly flakes

Kodi Guddu Munagakada Fry

This was the first time i was making this dish. I was not sure how it would taste. And boil the eggs and put in the pan ?? never heard of this but it was good. Just that i made a Sindhi version of the curry and loved it. My grand ma 's recipe. I miss her :-( This is specially for her

Ingredients

Eggs 2
Oil 2 tbsp
Drumstick 3
Onion 1
Tomato 2
Green chilli 2
Ginger 1/2 piece
Garlic 3-4 cloves
Garam masala   1/4 tsp
Dhania powder 1/2 tsp
Turmeric powder 1/3 tsp
Coriander 4-5 leaves
Salt to taste
Water 1 cups

Method

1. Boil and peel the eggs skin
2. Cut the drumsticks 2 inch long and keep aside
3.In a pan add 1 tbsp oil, once hot roast the eggs on a medium heat tossing them for 1 -2 mins.     Keep aside
4.Wash and peel the skin of ginger and garlic. cut them into small pieces and grind to a smooth paste
5. In the same pan heat the remaining oil add onion and fry on low flame until golden brown
6. Now add the ginger garlic paste, tomatoes and salt and cook until tomatoes start leaving oil
7. Add garam masala, dhania powder, turmeric powder and salt. Mix well
8. Add one glass of water and drumsticks. Cook on low flame covered for ten mins
 9. Cook until a thick gravy is formed
10.Cut the eggs in two halves and add them to the curry and garnish with coriander


* As i was carrying this dish for lunch to office, i did not add the eggs to the gravy. Just carried them and added in the gravy while i had my food.

Serve hot with rice or roti

My notes

1. I had this curry with brown rice
2. If your drumstick is not cooked you can add water. Do keep an eye on it
3. Dont stir too  much after adding drumstick as the drumstick will break

Sesame Seeds Chutney

I made this chutney when i had made soya n oats pancake. It was awesome and the left over i had take to office the next day. We had it with Khakhra :-)

Ingredients

Coconut 1 cup
Sesame seeds/Til 3 tbsp
Raw Peanuts  2 tbsp                                        
Red chillies 4-5
Tamarind/imli 1 tbsp
Garlic 2-3
Salt to taste
Water for grinding

Method

1. Dry roast sesame seeds for about 1-2 mins on a low flame.Once done keep aside
2. In the same pan dry roast peanuts on a low flame until brown. This will take 2-3 mins
3. Add all the ingredients in a blender and grind to a smooth paste with some water
4. Serve with Idli or dosa

My Notes

1.You replace red chilli with green chilli
2. You can replace tamarind / imli with lemon
3.This chutney has no tempering. I like the taste without tempering But if you require you can do the same by adding some oil in a pan followed by mustard and curry leaves.

I have never had this chutney before, yesterday was the first time. It was tasty. You must try it.

Plum smoothie

Wonderfully delicious plum smoothie i had made this morning for my breakfast. Plum the beautiful fruit has some amazing nutrition facts. It also has good source of Dietary Fiber,Vitamin A and K. Plums are low in calories too.

Ingredients

Plums 5-6 

Banana 1/2

Milk 1/2 cup 

Blueberry yogurt 1/2 cup 

Honey 1 tbsp  (or as required)

Raisins 7-8

Ice as needed 

Method
1. Blend all the ingredients in a blender until smooth

2. Serve in a glass and enjoy 

My Notes 
1. If you don't have blueberry yogurt you can add strawberry or plain yogurt 

2. If you are using plain yogurt add more honey 

3. I am on a diet so cutting down my sugar, you can replace honey with sugar

4. If you find your smoothie sour, just add more honey / sugar. Sometimes few plums are very sour 

Soya and Oats Pancake

Ingredients

Soya 200 gms
Oats  150 gms
Ginger 1/2 piece
Garlic 3 cloves
Green Chillles  2 -3
Coriander 1 tbsp
Salt to taste
Brown sugar (optional)

Method

1. Grind soya chunks in a blender to a fine powder
2.  Also grind oats in a blender to a fine powder
3. In a bowl  add oats and soya flour. Add water little by little and mix well. At this stage the batter should be thick
4. Keep aside for 15 mins
5. Wash and peel the skin of  ginger and garlic. Cut ginger, garlic, chilli and coriander into small pieces. Place them in a blender and grind to a smooth paste.
6. After 15 mins add the paste and salt to the flour batter
7. Now add more water, the batter should be pouring consistency. Once you batter is ready you need to keep aside for another 10 mins
8. Heat the pan and grease it with oil
9. Pour a small ladle of batter to a thick disc. Dont spread the batter. Drizzle a little oil and cook on high for 2 mins and then lower the flame and cook for 2 more mins
10. Carefully flip over, drizzle a little oil and cook till the other side is done
11. When the pan cake is lightly browned and the base is slightly crisp and browned  remove from the pan
12. Repeat the process

Serve this pan cake with any chutney of your choice. I had made sesame chutney :-)

Tips

1. Consistency of batter plays a key role in the texture
2.  I used thai chilli as i had it at home. You can use green chilli that's good enough. If you need more spicy you can add more green chillies
3. You can also cook two pan cakes at one time
4. I have used olive oil, i have used 1 tsp for one pancake
5. Only if you want it a little sweet add sugar if not skip it 

Spicy Oats Smoothie

Morning or night smoothie are a treat you can have anytime of the day. Today after gym i want to make some quick so i made this smoothie for breakfast.

Ingredients

Oats 1/4 cup
Milk 1 cup
Banana 1
Ginger powder or whole ginger 1/4 tsp

Nut meg 1/2 tsp

Cinnamon a pinch 

Salt a pinch 

Honey as required

Ice cubes (optional)

Method

1. place all the ingredients in a blender and process until smoothie
2. Serve chilled in a glass

                                                   

Tomato Carrot soup

Keep warm this winter with some soups. It had been raining yesterday the whole day and it was cold too. So i decided that i would have soup for dinner. This is such a hale and hearty dish.

Ingredients

Carrot 1
Tomatoes 2
Onion 1/2
Garlic 3-4 cloves  
Salt
Water 1 1/2 cups

For seasoning
Black pepper
Oregano (optional)

Method

1. Rinse and peel carrot and onion. Chop carrot, tomatoes, onion and garlic.
2. In a pressure cooker add all the vegetables and garlic.Now add water
3. Pressure cook for 2-3 whistles until the vegetables are cooked
4. Dont drain the vegetables
5. I smashed the vegetables with a masher or you can use a hand blender add salt and mix well
6. If the puree is thick add water to required consistency and cook for few more minutes
7. Serve the tomato carrot soup with the seasoning
8. I have added panner pieces before i served the soup

Chocolate Mousse

Ingredients

Chocolate 60gms
Egg 1
Vanilla extract 1/2 tsp
Coco powder 1/2 tsp
Whipping Cream 1/2 cup

Method

1. Melt the chocolate in the micro oven
2. Place the egg in a bowl  and beat well with a mixer until thick and doubled in volume. Whisk in vanilla extract and fold in chocolate and coco powder
3. In a separate bowl, whip the cream until thickened (don't over beat). Fold in chocolate mixture
4. Spoon into shot glasses and chill for 2 hours
5. Before serving top with whip cream and chocolate vermicelli

Mix fruit juice

Ingredients

Musk Melon 1/2
Pears 1/2
Plums 2
Banana 2 small piece
Honey 1 tbsp
Ice cubes

Method

1. Wash all the fruits. Peel the musk melon, remove the seeds and cut into long pieces, cut the pears ( i did not remove the skin), cut and remove the seeds of the plums, peel the skin of the banana and cut them too
2. In a blender add all the cut fruits

3. Add honey, ice cubes and blend
4. Serve immediately
5. Dont keep in the refrigerator as the taste would change. It always better to have juice fresh
 

Mullangi Sambar

Ingredients

Pigeons dhal / Aahar dhal 1/2 cup
Mulli 2 Cups
Turmeric a pinch
Tamarind pulp 1/4 cup
Tomato 1/2
Water as required
Salt as required

For Frying
Oil or Ghee 2 tbsp
Fenugreek seeds
Mustard seeds 1 tsp
Full red chilli 1-2
Curry leaves 5-6
Asafoetida 1/4 tsp
Onion 1 medium
Tomatoes 1 1/2 medium
Sambar powder 3 1/2 tsp

Method

1. Wash the dhal well
2. Soak the tamarind for 20 mins in 1/2 cup of water
3. In a pressure cooker add dhal, turmeric, mullangi, 1/2 tomato. Cook with 2 cups of water
4. Once done open the pressure cooker to check if the dhal has been cooked, if its not you can add more water and cook again
5. Lightly Smash the dhal and keep aside
6. Heat oil in a pan add mustard seeds, once it splutters add fenugreek seeds, curry leaves, red chilli and cook for 2-3 minutes
7. Now add asafoetida, onion  and cook until golden brown
8. Now add the tomatoes and cook for 2 - 3 mins
9. Finally add the sambar powder 3 tsp and cook
10. While your masala is getting cooked, add water and salt to the dhal and cook over medium flame. Add the tamarind pulp and fried masala. Check the consistency and add more water if needed
11. While its boiling i add 1/2 tsp of sambar powder
12. Garnish with coriander leaves

I had this sambar with Oats ildli and served it in the barbeque style ( attached the pics). You can also have it with rice and to go with make some nice poriyal and papad

Egg Salad

Perfect Egg salad for lunch today. This is not a fancy, no special ingredients, but its well balanced with some colorful vegs, fruit and fresh flavor. ...

Ingredients

Egg 2
Peas  handful
Lettuce leaf 2- 4 (depends on the size)
Tomato 1
Yellow bell pepper 1/4
Red bell pepper 1/4
Carrot 1/2
Pears  1/2
Cranberry handful

For Dressing
Olive oil 1 tbsp
Salt as required
Red chilli Flakes as required

Method

1. Boil the eggs and keep aside
2. Chop the tomato to long cuts and remove seeds. Once you have removed the seeds, place the tomato on a cutting board and make horizontal slices
3. Also cut bell pepper,carrot and pears and make horizontal slices. Cut lettuce in the whatever size you want
4. Boil the peas in a micro oven for 2 -3 mins
5. Cut the boiled egg to tiny dice size
6. In a large bowl add lettuce, bell peppers, carrot, pears, peas, eggs and the dressing. Stir well

My notes

1. You can add any other vegs for your choice
2. Incase you don't like raw carrot in this sliced you can boil them along with peas
3.  You can add other seasoning like black pepper, oregano mustard powder etc
4. You could also you mayo for dressing ( As i am on a diet i left this out)

Chocolate Peanut Butter Banana muffin

Ingredients

Muffin tray 1
Ripe Banana 1
Peanut Butter 1/2 cup
Honey 2 tbsp
Vanilla extract 1 tsp
Brown sugar 2 tbsp
Egg 1
Salt 1/4 tsp
Baking powder
Baking soda
Oats flour 1/3 cup + 1 tbsp
Rolled oats 1/3 cup
Dark chocolate chips 1/3 cup

Method

1. In a blender add the oats and blend coarsely. Blend until flour consistency
2. Preheat oven to 220 C
3. Spray or grease the cavities ( i used olive oil and dusted with flour, u can also use butter or non stick spray in case you have it handy)
4. Mash the banana with a fork and keep aside
5. In a bowl cream together banana, peanut butter, vanilla extract, honey and brown sugar with a hand mixer until combined (i did not have a hand mixer so used fork)
6. Add egg and beat well
7. Add salt, baking powder, baking soda and salt and oat flour. Beat well using a fork
8. Finally stir in rolled oats and chocolate chips

9. Pour in the batter in the muffin tray between 3/4 and full
10. Bake on 220 C for 4 mins and 160 C for 8 mins

11. Do keep a watch on them so that they don't get burnt

My notes

1. I did not have a muffin tray so used a brownie tray :-)
2. Incase you want your muffin sweeter add more sugar
3. Once the batter is mixed, put the muffins in the preheated oven right away. Batters that use baking powder and baking soda need to be baked immediately so the leavening power is not lost
4. Muffins are done when their tops are golden
5. To store muffins, cool completely. place them in a plastic bag, seal and store at room temperature for 3 days

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Coriander Chutney

Ingredients

Coriander 1 cup ( I used the stems too)
Onion  1/2
Garlic 2-3 cloves
Green chilli 2
Lemon juice 1 tsp
Salt
Water if required

Method

1. Wash and cut the coriander and keep aside
2. In a blender mix all the above ingredient expect salt
3. Once blended add salt and water to adjust the consistency

Raadish chutney

Ingredients

Radish medium
Roasted Cumin powder 1 tsp
Green chilli 1-2
Chilli powder as required
Yogurt 1/2 cup
Salt as per taste
Coriander 1 tbsp

Method

1. Wash and cut the tips of the radish. Peel and grate the radish. (You can squeeze out the water, i did squeeze it). Also chop the green chilli
2. Beat the curd well in a bowl
3. Add radish, cumin powder, green chilli powder, coriander and salt. Mix well

Okra (Bhindi) Paratha

I never get bored of making paratha!! As i always make a new variation. Yesterday for lunch i made Okra (Bhindi) Paratha.

Ingredients
Okra 250 gms (Bhindi)
Oil 3 tbsp
Chilli powder 1tsp
Salt to taste
Ghee or oil - for roasting

For dough
Oats flour 200 gms
Wheat flour 50 gms
water
Salt
Oil to grease the dough

Method

1. Wash okra under cool running water
2. Remove the tops of each and cut in round shape say about i/2 inch
3. In a pan put oil, once heated add the okra salt and red chilli powder. Mix well on high flame for 10 mins and 5 to 7 mins on low flame. Ensure the okra is not sticky
4. While you okra is getting cooked, lets make the flour. Knead the dough with water, a pinch of salt. Grease oil on the atta once done. Make sure the flour is not too soft as it will become difficult to roll

5. Let the okra cool for 5- 7 minutes
6. Now make small balls of the dough and roll it to a small size roti, stuff the okra mixture and seal it
7. Cover with dry flour and roll gently
8. Put it on the hot tava and roast on low flame

9. Add oil for each paratha as required

I had made radish, tomato and coriander chutney. Also had papad.

Few tips

1. If you don't have oats you can make this paratha using normal flour
2. I like it spicy so adding 1 tsp, you can reduce if don't want it spicy  Incase you need more spice you can add more chilli powder
3. You can also add chat masala, jeera powder if required

Healthy Snack - Oats & Poha Chivda

Chivda !!! Who doesn't love it.  I made this this chivda using a healthy twist, added oats. This is for all the health conscious people like me and you :-) An ideal diet recipe. Enjoy this snack without worrying about your weight.

Ingredients

Rolled oats 1 cup
Poha 1/2 cup
Bengal gram + Raw peanuts 1/2 cup
Oil 2 tbsp
White sesame seeds 1/2 tsp
Black sesame seeds 1/2 tsp                                              
Mustard seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Green chilli 3-4
Curry leaves 10-12
Asafoetdia a pinch
Turmeric powder a pinch
Chilli powder a pinch or as required
Sugar 1 tsp or as required
Salt

Method

1. Take a pan and roast oats on a low flame. Roast until crisp and light brown. Dont stir a lot because they will get powdered. This should take you around 5 mins
2. In the same pan roast the poha till crispy let the colour not change. The best way to know if its done the poha will curl up
3. Next roast Bengal gram and peanuts separately and keep aside
4. You will also roast sesame seeds for 2-3 mins
5. Take another small pan heat oil in a kadai. Keep the heat on a low flame. Add mustard, cumin seeds, green chillies and curry leaves, when the seeds crackle up add asafoetdia, turmeric powder, chilli powder
6. Switch off the flame and add oats, poha, Bengal gram, peanuts,sesame seeds, and mix well
7. Stir in Salt and Sugar and mix well

Enjoy your chatpata snack