Bread kheer/payasam

Ingredients
bread slices 4 crumble it well ( if the crust is too thick, cut the crust & crumble)        milk 1 litre
sugar 1 small cup or to taste     1 tbsp cashew nuts( kaju)          1tbsp raisins ( kismis)      ghee 1 tbsp

Method
In a thick pan melt ghee roast the nuts &  raisins & keep it aside by draining the ghee, in the same pan add the bread crumbs roast till a nice aroma comes out. Add milk to this & let it come to a boil, reduce heat, add sugar, stir well & cook till the sugar is dissolved. remove, cool & serve garnished with nuts & raisins.

As it cools it thickens, it tastes like basundi, it is quick to make.

cauliflower rice

 Ingredients
1 small cauliflower wash & cut into small pieces as seen in the middle picture            1 big bowl cooked rice
for the dal powder- 3 tbsp chana dal & 3 tbsp arhar/tuvar dal roast it along with 3 red chilies, cool & powder fine in a mixie. This powder can be made in large quantities & stored in an air tight container, as it lasts long, this can be simply eaten with cooked rice, but then when you want to store add salt to taste according to the quantity you make. This ' parruppu podi' is mixed with rice & goes well with ' morkulambu'/' kadhi'
1 1/2 tbsp ghee            1 tbsp raisins          1 tbsp cashewnuts        1 tsp cumin seeds/jeera      salt

Method
heat 1 tsp ghee roast the nuts & raisins & pour it over the cooked rice. In the thick pan add rest of the ghee, add jeera/ cumin, once it crackles, add the cauliflower pieces, salt to taste & keep it covered. In about 4-5 minutes it will get cooked crisp & but it should not be soft/ overcooked. Add the powder, mix well, add rice , mix well & check for salt.

This is a quick dish, it goes well with boondi raita or you can ahve it with any raita of your choice & chips.

Mini salty rings

Ingredients
wheat flour 1 tbsp         all purpose flour( maida) 1 tbsp     corn flour 1 tbsp      rice flour 2 tbsp
salt & chili pdr to taste           ghee/ butter    1 tbsp     ajwain ( omam)/ jeera 1 tsp        hing 1/4 tsp

method
mix all the ingredients into a soft dough like roti with water. then take a small amount of dough like for a roti, roll it long like you see in the last picture, pinch out about 2-3" of dough, circle it by joining the ends. fry these in hot oil till golden & crisp. Cool & store in air tight tins.

how to make mushroom soup

Ingredients
mushrooms 400 gm/ 2 packets       carrots 1 big cut fine ( optional)         I've used spring onion 2 or normal onion 2 big cut fine          maida/ all purpose flour/ corn flour 1 1/2 tbsp     slat & pepper to taste
butter 1 tbsp                 milk 1/2 cup          water as needed

method

cut the vegetables fine & keep it ready. In a thick pan melt butter/ ghee, add the onion fry for 1minute, it should not turn brown, then add carrots fry for 2 minutes, then add the finely cut mushrooms, salt mix well & keep stirring, as mushrooms will give out water, no need to add water to cook them. In about 3 minutes mushrooms will be cooked, then add flour & pepper pdr to taste, mix well for 2-3 minutes, then add water & milk as required, depending on how thick you want your soup. Boil well for 3-4 minutes, remove, serve with bread sticks, or bread toast.

ps- without adding milk/ water, till the stage that you've mixed flour, you may remove ( like in the top picture), & store in the fridge & when needed you may add water & milk as required. You may use 1 packet of mushroom, but the procedure is the same.

health tip- mushrooms are considered as vegetable, they're a good source of protein. 

Kollu/ horse gram in tamarind paste

Ingredients
Horse gram 1 small cup wash &soak overnight, pressure cook the next morning for 4-5 whistles.
Imli/ tamarind juice thick 1 cup        onion 1 small cut fine       tomatoes 2 cut fine    green chilies 5-6 to taste
ginger 2" cut fine          garlic ( optional) 6-8 pearls cut fine        curry leaves few     salt     oil 2 tsp
mustard seeds 1 tsp       methi seeds 1/2 tsp         hing 1/4 tsp       fresh coriander leaves 2 tsp

Method
in a thick pan, heat oil add mustard seeds, once to crackles, add methi, curry leaves, ginger, garlic, chilies & onion fry lightly, add tomatoes, fry well with little salt, as it helps both tomatoes & onion to cook well. once the oil comes out, add the tamarind juice, salt to taste, some coriander leaves with drained " kollu"/ horse gram & cook for about 10 minutes. Remove. Garnish with coriander leaves.

this goes well with " kottu", spinach with dal.

health tips= kollu/ horse gram is very good for those who want to reduce, have you seen any horse obese ? never, it is because the horse gram helps to cut the fat/ cholesterol , keep your skin smooth. Eating kollu in some form 2-3 times a week will help to lower the cholesterol & fat ! TRY IT.

Spinach - potato pasta with white sauce, baked

Ingredients
pasta boiled as per instructions 2 cups          spinach blanched  1 cup cut into fine pieces ( option, you can use less or more as per your choice)         potatoes boiled, peeled, roasted with salt & chili pdr to taste as much as you like        white sauce 2 cups             cheese grated 3-4 tbsp

Method

Pasta, spinach & potatoes can be arranged either in layers, or you can mix them well, then pour the white sauce just before baking, put the grated cheese on top in an oven proof dish & bake in hot oven at 180 deg C till the cheese melts & brown slightly on top.

ps- this is a very filling dish. To roast the potatoes, with minimum oil, you can do it in the microwave or even in an oven by applying wee bit oil with salt & chili pdr over them, microwave till crisp/ golden as you like.

Traditional ribbon pakodam

Ingredients

3 cups rice flour          1 cup besan              ghee/ butter 3 tbsp           salt & chili pdr. to taste
oil to fry           ajwain/ omam  2 tsp ( for digestion)

Method
Mix the flours with butter/ ghee well, add salt, chili pdr. & ajwain, mix well, then add water to make a soft dough, this will be a little more sticky than the chapati dough. then grease the pakodam mould with oil inside, so that the dough will not stick inside. As you're making the dough, heat oil, as it will be hot by the time the dough is ready, then fill the mould with dough, press directly into hot oil, wait for  a minute, then turn carefully on the other side, keep turning the sides till it is golden, like in the picture, then drain & remove into a colander, or you can put it in tissue paper for the excess oil to be absorbed.  When you press the dough into hot oil, just keep turning it  around, so that it doesn't fall on top of each other, as then it won't get cooked properly.

When there is a wee bit of the dough left, don't worry, with your hands, make small pieces & put in hot oil , just like you see in the last picture & remove.

ps- while making the pakodam, as the hands get sticky, best is to use a spoon to put the dough into the mould. & each time after you make one, the dough that comes on the top & sides of the mould, make sure to remove it & mix with the rest of the dough or at times it can get dry.


Other options= I like to have my pakodams in light color, but you can have the option of even using 3 rice flour & 2 besan, some use equal proportions of both. By chance you don't have the mould, no problem, then make the dough like the chapati one, then roll it like a chapati, cut into strips or shape that you want & deep fry.

to test the oil is hot, put a small piece of dough, if it comes up, it means the oil is hot enough for you to fry. this is the test for anything that you want to deep fry.

Simply spinach

This is one of the easiest recipes with spinach, all the more quick if you've frozen & cut spinach ! Just thaw the frozen spinach if you're lucky to have it, or sort, wash well & cut spinach finely. Blanch it in hot water & drain 7 squeeze out the excess water ( which is not needed for frozen one ).
For seasoning- 1 tsp oil, 1/2 tsp mustard seeds, 2 tsp udal dal, 1 red chili slit. Once the mustard seeds crackles, add the spinach, salt to taste & add 1-2 tbsp of grated coconut. To have a slightly different taste, yyou may add 2 tbsp of cooked dal- arhar/, moong/ chana dal.

This goes with rice & sambar or rasam.

ps- spinach is good for women especially, those who are anemic , as if you're conscious to use spinach & gooseberry( amla) in your diet on that day, as our body needs Vitamin C to absorb the iron from spinach.
This recipe can be made with methi leaves also. but with methi, just do the seasoning, add the washed leaves which are cut fine, add salt, coconut & dal, mix for 2 minutes & remove or else it will turn bitter.

crochet scarf with button

this scarf was made specially for my daughter-in-law. It was finished in less than 3 hours, made with single & double crochet & in between for the button to put, there is no hole, so made a few lines with double crochet, so the gap is big enough to put to button it ! This will keep the neck warm.

ps- for cancer, kindly see my cancer blog, where also health tips are given.

http:// cancer supportinida.blogspot.com/

crochet sweater

this sweater was designed by me, it is made with double yarn through out, except the borders. it is really warm to keep the chill out.

Left over dal & onion parantha

this roti was made with left over dal, that was about 1/2 cup, to which I added 1 finely chopped onion, 2 finely chopped green chilies, 2 tbsp fresh coriander leaves finely chopped, salt a little as there was salt in dal, I added wheat flour as needed to make a soft dough. Then rolled it as thin as possible & cooked it on hot tawa or you can use a non-stick flat pan, once lightly cooked on both sides, apply a little ghee/ butter & cook till you get hose brown spots on them.

This can be eaten hot with the onion chutney that I had mailed earlier, or with some pickle & curd.

Even left over " kuttu", i.e., dal with vegetable can be used to make a healthy parantha of your choice.

Onion, tomatoes spread/ chutney

ingredients
onion 2 big chopped         tomatoes 4 big chopped          green chilies 5-6 as per taste
salt to taste      tamarind/ imli 2 tsp      mustard seeds 2 tsp             udad dal 2 tbsp         hing 1/2 tsp
oil 2 tsp          pottukadalai/ fried dal that is used for chutney 2 tbsp     fresh coriander leaves 2-3 tbsp

method
heat a pan, add oil, mustard seeds, dal, once the seeds crackles, add the cut vegetables, with wee bit of salt, mix well, keep it covered for 3-4 minutes, stirring once in between. Once the tomatoes are soft, add tamarind, mix well. Remove, once cool grind this with salt to taste, fresh coriander leaves & the fried dal. If the chilies are less, add some more chilies as per taste.

This goes well with bread, roti & rice.

ps- green chilies are better than red chilies, as it has Vit. C. which is good for health.

Protein rich cutlets- (soya granules cottage cheese, carrots, onion, potatoes)

Ingredients
 soya granules 1 small cup soaked in hot water, drained & washed 4-5 times in normal water to get the funny smell less     2 big potatoes boiled & mashed well              1 large onion finely chopped      
  2 large carrots finely grated        cottage cheese/paneer 200 gm mashed well       salt to taste
green chilies 6-8 as per taste finely chopped          fresh coriander leaves chopped 2-3 tbsp  
garlic 5-6 pearls finely chopped ( optional)         ginger 1" finely chopped    oil for shallow frying
bread crumbs/ semolina/suji   or one may use some cornflour to bind the mixture

method
in a thick pan add 1 tsp oil, once it is hot, add onion, ginger, garlic, green chilies, carrots & saute for 3-4 minutes. Then mix all the ingredients, except oil & bread crumbs, or those who want to use may add some all purpose flour/ corn flour or besan about 1-2 tbsp with the vegetable mixture, if you feel you can't roll it well & it is a bit sticky. Keep in the fridge for about an hour.
then heat a non stick pan, put a tsp of oil, once the pan is warm, make small balls, flatten them into the shapes you like, you may roll in bread crumbs, or suji/semolina like I've done, put on the pan & fry it on both sides to a golden brown, like you see in the last picture.

This made a good snack, rather that was our dinner last night ! it is healthy, as it has enough proteins, as both soya & cottage cheese have good protein, it has carbs, as potatoes are there, then vitamins with carrots, coriander leaves & anti cancer properties as both ginger & garlic are very good for health.

Gur Chawal, Sweet rice

Gur Chawal

Serves 4

Ingredients

1 cup rice. 1 1/2 cups grated gur 2 cups water 2 tbsp ghee 1 tbsp raisins, soaked 2 tbsp almonds, blanched and slivered

Method: Wash and soak rice. Dissolve gur in half cup water. Heat ghee. Strain rice and add to ghee. Saut‚ for a minute or two, until colour changes slightly. Add 1 1/2 cups water and bring to a boil. When water is visible only as bubbling little "wells", reduce heat and cover. When rice seems almost done, stir in hot gur solution. Simmer, covered, until rice is fully done and gur absorbed. Serve hot, garnished with raisins and almonds. Whole black peppers and cloves (4-5 of each) can be saut‚ed in the ghee if you want to add some spiciness.

Brown Sugar Brownies

Brown Sugar Brownies

Makes 20

Ingredients

1« sifted all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 cup soft butter 1 cup shakkar, tightly packed 1 egg 1 tsp vanilla extract 1/2 cup coarsely chopped walnuts

Method: Preheat oven to 180§ C (350§ F). Lightly grease a 9-by-9-by-1 3/4 -inch pan. Sift flour with baking powder and salt. Set aside. In large bowl, using a wooden spoon or handheld electric beater, beat butter, sugar, egg and vanilla until smooth. Stir in flour mixture. When it is well blended, stir in nuts. Spread evenly in prepared pan. Bake for 25 or 30 minutes, or until golden brown. The surface should spring back when pressed gently with a fingertip. Cool slightly, but while it is still warm, cut into bars. Prise out brownies and cool on wire rack.

Vegetable bake, microwave, oven with mint chutney

Ingredients for vegetables

Onion 1 big finely sliced        1 green capsicum finely chopped        1 big carrot cut fine

2 tomatoes finely cut          3-4 green chilies or to taste        fresh coriander leaves 2-3 tbsp

Garlic 4-5 finely chopped    oil 1 tbsp

Ingredients for baking

All purpose flr  1 cup        barley & black gram flr 1 cup ( incase you don’t have it, just use all purpose flr or wheat flr., as that is more healthy than using only all purpose flr.)

Baking pdr 1 tsp             butter 2 tbsp              buttermilk 1 ½ cups            eggs 2 ( those who don’t eat eggs may use another ½ tsp of baking pdr & ½ cup of warm milk & reduce slightly buttermilk quantity)   salt to taste

Method

Heat oil in a pan, add onion, garlic, chilies, once they’re slightly fried, add tomatoes, fry along with ½ tsp salt, as this helps tomatoes to get cooked well, then add carrots & capsicum, fry for 2 minutes, add coriander leaves, mix & keep aside.

For the base, in a bowl, beat eggs well along with butter, then add the flours with baking pdr, beat well, you can use a hand beater/egg beater, or even a wooden spoon to do it, then add buttermilk or those who are using milk & buttermilk & salt to taste. Mix well, and then add the prepared vegetables. The mixture should be of a pouring consistency. If you feel it is slightly thick, then you may add some water to get the consistency. Pour this into a well greased baking dish. If you’re using microwave, then micro high for 8-10 minutes, to test insert a knife it should come out clean. If you’re baking in an oven, then preheat the oven to 180 deg C, bake till the knife comes out clean, it may take between 20-25 minutes.

For variations, those who like cheese, may sprinkle some grated cheese on top.

This goes well with mint chutney.

Mint chutney

A bunch of mint leaves     2 bunch of fresh coriander leaves      green chilies to taste 2-3

1 small onion          2 tsp lime juice  salt to taste.

Grind all together fine. This goes well with vegetable bake, with bread as a good sandwich spread, or with roti also.

ps- for cancer & health views kindly see

http://cancersupportindia.blogspot.com/

Healthy Mushroom soup

 Healthy Mushroom soup

Ingredients

Mushroom 1 packet/ 200 gm          onion 1 big finely sliced

Salt & pepper to taste          butter 1 tbsp          wheat flr. 1 tbsp

Milk  cup & water as required

Method

Take a thick pan, add butter. Once it melts, add onion, fry till onion is pinkish, then add mushrooms finely cut, sauté for a few minutes, then add flour, mix well for 2 minutes, add water about 2 cups & milk, stir well so that there are no lumps, then cook till mushrooms are almost done that takes 3-4 minutes, then add salt & pepper to taste. Incase you want it more watery add some more water, boil well. Remove & serve in bowls along with toasted bread/ fried ones.

Goodness of berries

Berry-licious!

A source of natural sugars and packed with vitamins, berries have immense potential as healing fruits

Source of health Gooseberry and strawberry

Their bright colours appeal to the eye, even before their juicy goodness delights the palate. Berries of all varieties, especially strawberries, cranberries, raspberries, and blueberries have been hailed for their significant disease fighting capabilities and exquisite flavours.

Preliminary results from a study on strawberries conducted demonstrate that 30-60 minutes after eating them, the antioxidant levels in the body peaked remarkably. The study concluded that the antioxidants in strawberries are efficiently absorbed. Once antioxidants are absorbed, they are able to effectively battle free radicals which are the rogue compounds that wreak havoc on the body, causing it to age rapidly. Though of course, strawberries cannot yet be hailed as the elixir of youth, they certainly do seem to have properties that can effectively stem the ageing process.

If you have craving for sweets then you can replace the calorie rich sweets with these low cal hydrating fruits having natural sugars. Berries are cholesterol and sodium free. It is also very low in calories and rich in both soluble and insoluble fibre, and therefore, ideal for people looking out for weight loss. 

Berries are powerhouses of phytonutrients — these are naturally occurring compounds found in plants which are designed to protect plant life against the harmful effects of the sun and other elements. The benefits of phytonutrients are multiple as they work synergistically with vitamins, antioxidants and other nutrients to support one's immune system. Since phytonutrients are concentrated in the peels or skins of fruits and vegetables, berries—with their edible skins—are an ideal source and one of nature's biggest gifts. The dark pigmentation of berries has been attributed to the presence of these phytonutrients. Dark berries like blueberries, blackberries, raspberries and goji berries all contain powerful antioxidants. Blueberries, bilberries and raspberries contain lutein, which is important for healthy vision. Raspberries are rich in anthocyanins and cancer-fighting phytochemicals such as ellagic, coumaric and ferulic acid. Pomegranate fruit extract (yes, it is considered a berry) has strong antioxidant and anti-inflammatory properties, and has been found to be particularly beneficial in inhibiting the growth of cancer cells, and improving symptoms of coronary heart disease and periodontitis (gum disease).

Berries make excellent snacking options. They can be creatively combined with different foods to make interesting meals. A way to serve berries is with a granola bar or with muesli or unsweetened cornflakes. Yoghurt makes a good base too. Choose fresh berries as far as possible, avoid baked berry dishes such as cobblers, pies and other desserts. When effectively combined with other healthy foods such as whole grain muffins and bread, berries make an excellent mini-meal that is appropriate for any time of day.

You can also juice it or make a berry sauce. Berries, with all their healing properties and exquisite taste, could very well be the secret ingredient to lasting good health!

ps- for cancer, view my blog-

http://cancersupportindia.blogspot.com/

MSC

Ingredients
milk 3 cups   sugar 2 cups   coconut grated 1 cup

Method

put all the ingredients in a thick bottom pan, mix well, bring to a boil keep stirring, till it becomes a thick mass & comes off from the sides without sticking. Grease a plate with ghee, put the mixture, slightly cool & cut into desired shapes.

ps- this recipe is easy to remember as MSC, the 3 ingredients that go into it, in the proportion of 3:2:1, as simple as that. It tastes really yummy, giving you the taste of both coconut & 'thiratipal', i.e thickened milk like rabri.

corn, peas vege

Ingredients
sweet corn 1/2 cup or more         peas 1/2 cup     onion 1 big cut fine        potato 1 big cut fine
tomatoes 2 chopped fine    salt & chili pdr to taste          oil 2 tsp       haldi/turmeric pdr 1/2 tsp
jeera/ cumin 1 tsp         ginger chopped fine 1"  garlic 6 pearls chopped fine ( optional)

method
Heat oil in a thick pan, add cumin, once it cracks, add onion, ginger, garlic, fry a little , add tomatoes, fry for another 2 minutes, add potatoes, turmeric pdr, keep covered for 2-3 minutes, then add peas & corn as these get cooked fast, add salt & chili pdr. Once all are well cooked, garnish with coriander leaves. 

this goes well with roti, bread or can be eaten mixed with rice. I had this with roti for dinner.

Crunchy carrot cake

Crunchy carrot cake

Ing-

Unsalted toasted almonds 1 ½ cups         raw brown sugar ¼ cup

Baking pdr 1 ½ tsp           salt 1/8 tsp     cinnamon 1 tsp

Freshly grated nutmeg ½ tsp        grated lemon zest 2 tsp

Large eggs 4         white sugar 1/3 cup       vanilla extract 1 tsp    

finely grated carrots 2 cups

method

heat the oven to 350 deg F with a rack in the middle. Oil a pan, & line it with parchment. Lightly oil the parchment.

Combine the almonds & brown sugar in a food processor. Blend untol the almonds are finely ground. Add the baking pdr, salt, cinnamon, nutmeg, lemon zest & pulse together. Beat the eggs until thick.

Add the white sugar & continue to beat until the mixture is thick & forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture & the carrots in 3 alternating additions & slowly beat/ fold in each time.

Scrape the batter into the prepared cake pan. Place in the  oven & bake one hour until firm to touch. Remove from the heat & allow to cool on a rack for 10 minutes. Allow to cake to cool completely, then wrap in plastic sheet & serve it the next day. It will keep for 5 days in the refrigerator if wrapped airtight.

Muhammara

Muhammara

Ing-

2 red bell peppers             garlic 1 clove                          onion small 1

Hot pepper paste 2 tbsp    bread crumbs toasted                walnuts ground 150 gm

Lemon juice 3 tbsp              pomegranate syrup 2 tsp        curd 1 tbsp

Jeera/cumin seeds coarsely ground 1-2 tsp               salt to taste

Olive oil 150 ml            Turkish flat bread

Method

Roast peppers over the flame until the skin is blackened . put it in a tightly closed paper bag for 10 minutes. Then remove the skin & seeds & mash the peppers in a food processor. Ser aside. Mix it together with garlic, onion, hot pepper paste, bread crumbs & walnuts. When well mixed, add lemon  juice & pomegranate syrup. Add curd, jeera & salt to taste. Slowly add the olive oil & blend well. For a richer flavor make it a day ahead. It stays well in the refrigerator for about 2 days. Serve at  room temperature on pieces of Turkish flat bread or plain crackers.

Cheesy broccoli potato salad

Cheesy broccoli potato salad

Ing-

Broccoli 250 gm         boiled potatoes 3      mayonnaise 2 cups

Cheese spread 5 tbsp           fresh cream ½ cup            chili-ginger paste 1 tsp

Salt & pepper to taste

Method

Place broccoli florets in boiling water for 2 minutes. Remove & dip in cold water. Drain & set aside. Cut the potatoes into big cubes. Mix the mayonnaise, cheese spread, cream & the chili- ginger paste. Add salt & pepper. Mix well. Add it to the broccoli & potato. Toss well. Serve chilled.

Macaroni salad

Macaroni salad

Ing-

Cut macaroni (boiled) 2 cups               green capsicum sliced 1        tomato sliced 1

Yellow capsicum sliced 1                     spring onions sliced with leaves 2

Mayonnaise 3 cups         fresh cream 1 cup       tomato ketchup 2 tsp

Method

Mix the macaroni, capsicums, tomato. Mix the cream & the mayonnaise. Add tomato ketchup, sugar, salt & pepper. Mix well & chill. Add to the macaroni & vegetables. Mix well & serve chilled.

Corn & peas salad

Corn & peas salad

Ingredients

American sweet corn 1 cup         green peas 1 cup      mayonnaise ½ cup

Fresh cream ½ cup                      sugar a pinch           salt & pepper to taste

Method

Steam the corn & peas. Allow to cool. Mix in the cream & the mayonnaise. Add sugar, salt & pepper. Mix well. Add to the corn & peas. Mix well. Serve chilled.

Egg less Mayonnaise

Egg less Mayonnaise

Ingredients

Fresh thick cream 250 gm          mustard pdr 2-3 tsp           pdr sugar 3 tbsp

Refined cooking oil 4 tsbp        white vinegar 2 tbsp        salt & pepper to taste

Method

Chill the cream & beat until light & fluffy. Mix in all the ingredients till you reach a smooth consistency. Chill in an air-tight container.

Ps- the best way to beat cream is to beat it over a vessel containing ice cubes, as it won’t curdle.

Methi with dal ( menthiakeerai kootu)

Ingredients
1 small bunch methi leaves washed & cut fine      1 cup cooked arhar/ tuvar dal
to grind  roast chana dal 1 1/2 tbsp & 3-4 red chilies or as per taste  along with 1/4 tsp hing, grind this with 2 tbsp of grated coconut to a fine paste.
for seasoning- 1 tsp oil       2 tsp udad dal        1 tsp jeera/cumin     curry leaves few/

Method
mix the ground paste with methi leaves & cooked dal , add salt to taste & 1 tsp atta/ wheat flour mixed well. Bring this mixture to a god boil for 2minutes, add the seasoning, garnish with some fresh coriander leaves.  

Methi is good for diabetics, it is rich in iron & fiber.  When you use methi/ palak/ spinach, always make sure to have some amla/ gooseberry pickle/ its raita or some lime pickle, as these are rich in Vit. C, which our body needs for the absorption of iron.  When you eat methi/ spinach 3-4 times a week with amla/ gooseberry , you can be rest assured that you won't be anemic.

ps- this dish goes well with roti & rice.

cauliflower & potato in microwave

Ingredients
1 medium size cauliflower cut into florets       1 big potato washed & cut into small pieces
1 big onion chopped fine      jeera/ cumin 1 tsp       oil 1 tsp    salt to taste    turmeric pdr 1/2 tsp
red chili pdr to taste

method-
in a microwave safe dish add oil & jeera, micro high for 30 sec. Add turmeric pdr mix well. Add onion, potato with wee bit of salt, cover & cook for 2 minutes. Add florets, mix well, along with chili pdr & salt to taste, cover & cook for 3 minutes. Check if done. If it needs to be cooked, keep for another 2 minutes uncovered.

This goes well with roti & rice too.

Quick gravy in 10 minutes, microwave

Ingredients
1 big onion finely chopped     2 tomatoes finely chopped         4-5 green chilies or to taste
5-6 garlic pearls chopped fine         2" ginger chopped fine           besan/ gram flour 1 tbsp
hing little    turmeric pdr 1/4 tsp      salt to taste     oil 1 tsp     fresh coriander leaves 2 tsp chopped fine
few curry leaves chopped fine             garam masala pdr 1/2 tsp        jeera/cumin 1 tsp

Method
I a microwave safe dish, put oil, add jeera & micro high for 30 sec. Add hing, turmeric pdr, onion, tomatoes, ginger, garlic, chilies, curry leaves, wee bit of salt, mix well, cover & micro high for 3 minutes. Then add besan, mix well, add water 1 cup, micro high 3 minutes, adding garam masala pdr &  salt to taste. Garnish with coriander leaves. Serve hot with roti/ paranthas.

corn cutlets

Corn cutlets

1 cup tender corn ( not cooked) coarsely ground          2 carrots ( optional) either grate/ grind along with 2” ginger, 6 cloves garlic, 6-8 green chilies to taste.

You may grind greens of onions along with carrots ( but as I didn’t have I didn’t use it)

1 onion chopped fine      1 potato boiled & smashed  fresh coriander leaves 2 tbsp

3-4 tbsp rice flour to bing those who don’t have rice flour, may use besan / gram flour/ suji/ semolina with corn flour as that will also make the cutlets crisp.

Salt to taste           oil to fry

 Method 

Just bind the ground corn, along with other ingredients, add rice flour/ besan & suji/ semolina & corn flour. Heat oil, make small balls, or flatten it, or shape as you like, fry to brown on both sides, drain. Serve with tomato ketchup or chutney of your choice

Woollen crochet bag

This bag I thought of making in wool to use in winters. It has a round base, it is almost 13" long & 26" around, with a 24" strap. instead of having buttons/ zip, I prefer to thread it around & pull it & knot a bow in the front. To make it attractive, I may add some flowers around !
If anyone is interested, you can mail me for the patterns.

Broccoli stir fry

Broccoli stir fry          serves 4-6

Ing-       1 ½ cups broccoli florets         ½ cup baby corn cut into 4 vertically

2 cups thickly sliced mushrooms            2 cups bean sprouts

2 cloves garlic chopped       2 tsp  dried thyme          2 tsp oil     salt

Method

Boil water in a large pan & blanch the broccoli florets, baby corn & mushrooms for 1 minute. Drain & keep aside. Heat oil in a non-stick pan, add garlic, add all the remaining ingredients & sauté for another 5 minutes. Serve.

Ps- broccoli has got anti-oxidants, so eating it regularly helps prevent some forms of cancer.

Mushrooms are a good source of protein & those who think it has non-vege, it isn’t. But one caution, buy only those that are cleanly packed & sold, don’t go hunting for wild mushrooms, as they can be poisonous.

Another recipe of mushroom & broccoli soups later.

Anjeer ( Figs) basundi

Anjeer ( Figs) basundi           serves 4

Ingredients

4 cups low fat milk         1 ½ cup finely chopped fresh figs     ½ cup low fat khoya

½ tsp lemon juice          1 tsp corn flour dissolved in 1 tbsp milk

2 tbsp sugar substitute/ sugar

Method

Refrigerate the fig pieces to chill. Pour milk into a broad non-stick pan & bring to boil. Lower the flame & simmer on a medium flame for 2-3 minutes, while stirring continuously, add the lemon juice drop by drop. You’ll see the milk curdling. Add the corn flour mixed with milk, milkpdr/ khoya grated, sugar/ sugar substitute, mix well & simmer for 2 minutes. Cool & refrigerate for at least an hour. Then add the fig pieces to the thickened milk, mix well. Serve garnished with fig pieces, nuts & raisins

Tabouleh

Tabouleh

This is popular in West Asia & is traditionally eaten with lettuce leaves/ pita bread.

Ingredients

Burghul/ cracked wheat 40 gm     cucumber, tomato, onion, capsicum 1 each chopped

lettuce 1    lemon juice to taste          salt to taste      olive oil 4 tbsp

mint leaves 2 tbsp chopped          parsley 4 tbsp chopped

method

as for the tabouleh, wash & cook about 40 gm of burghul/ cracked wheat till cooked & the water evaporates.

Chop the vegetables into chunks. Take a fresh lettuce & break each leaf segment.

Toss the vegetables, with herbs, add lemon juice & salt to taste along with oil. Add the cooked burghul, mix well. Leave this in a bowl in the fridge for 15 minutes- 1 hour.

This may be eaten with khubz Arabi bread !

Khubz Arabi ( Middle eastern bread)

Khubz Arabi ( Middle eastern bread)

Ingredients

All purpose flr 1 cup           whole wheat flr 1 cup          active dry yeast 1 ½ tsp

Sugar 2 tsp      salt 1 tsp          olive oil 1 tbsp         lukewarm water ½ cup

Method

Mix together the 2 flours. Take ½ cup of lukewarm water & add the yeast, sugar, a tsp of salt. Stir well & leave aside for 10 minutes, by which time this will be converted into a frothy syrup. Add flour, pour in the oil, knead well into a soft dough. Keep this covered with a moist cloth for 2 hurs. Take the risen dough & re-knead it well. Make 6/7 balls & leave this inside a moist cloth for 10 minutes. Dust the rolling board with flour. Coat each ball with flour, roll out & use a medium sized plate & cut along the edges with a pizza cutter for a sharp, thin border.

Leave these spread out on a sheet. Preheat the oven to 250 deg. C for 10 minutes. Meanwhile, take a 8/9” square cake pan & line with foil. Place the dough circle on each.

After the oven is preheated for 10 minutes, place the pan in the middle rack. Bake for about 5 minutes, as you watch, you can see the kubz puffing up into a bubble & may be even light brown speckles start to appear.

This is ideal with gravy dishes, dips & salads.

Artichoke soup, its health benefits

Artichoke soup          serves 8

Ingredients

Artichoke hearts 5     butter 7 tbsp            leeks sliced 1        garlic 6 cloves

Shallots ½ cup`            potatoes peeled & diced 250gm     vegetable stock ½ cup

Bay leaf 1      thyme 2 sprigs       parsley 4 sprigs       black peppercorns ¼ tsp        

Cream ½ cup               salt

Method

Prepare the artichoke heart, by cutting lengthwise into quarters. With a small knife, remove the thistly choke & discard.

Cut the leaves from the heart. Cut/peel the tough skin of the stems & discard. Slice the hearts/ chop to a ¼” thickness.

In a large pot, melt ½ the butter & cook the artichoke hearts, leeks, garlic, shallots on medium heat till tender but not brown. Add potatoes & stock. Tie up the bay leaf, thyme, parsley & peppercorns in a cheesecloth & add to the pot. Increase heat to bring to a boil, then lower heat & continue to simmer uncovered for an hour.

Remove the herbs. Puree the soup & pass through a strainer. When ready to serve, heat the soup & whisk in the remaining butter & cream, season with salt & serve.

Benefits of artichoke- it is considered as a medicinal herb now, following the discovery of cynari, a bitter tasting compound found in the leaves that improves liver & gall bladder function, stimulates the secretion of digestive juices, especially bile & lowers blood cholesterol. The leaves are diuretic & help in digestion. They’re used in the treatment of chronic liver & gall bladder diseases, jaundice, hepatitis, arteriosclerosis & the early stages on late-onset diabetes. The leaves can be used fresh/ dried.

crochet scarf with button

This is a simple short crochet scarf with a button just to make it look different.

karela/ bitter gourd crisps

ingredients
karela/ bitter gourd 250 gm       boiling water 1 litre       salt
1-2 tbsp besan ( chickpea flour) mixed with red chili pdr to taste        oil for frying
method-
slice karelas into thin discs. add 2 tbsp of salt to boiling water & blanch karela for a minute. drain & pat dry. spread on a plate & sprinkle generously with besan, making sure that all pieces are well coated with besan & chili pdr. Heat oil, preferably mustard oil, once hot, fry karela in small batches until it turns golden brown. spread in kitchen towel, serve hot with rice & dal.

ps- you may try this with lady ginger/ okra cut inti thin juliennes, brinjal/ aubergine, raw banana but without blanching.

Healthy fast food ! ( dal with vege)

 This is the seasoning roasted with coconut, below the final outcome !

I , rather my son, calls it fast food, as it can be cooked real fast, if you use the pressure cooker. As normally, we cook rice, & dal in a cooker, so for this, dal- it can me moong dal/ chana dal/ masoor dal/ arhar/tuvar dal you can use 1 small cup of any dal.

Ingredients  & method

Dal 1 small cup or more as needed        vege- pumpkin,, bottle gourd ( ghia), cabbage/ white pumpkin can be used. You may use ¼ kg of the vegetable or more as per your need. Cook both dal & vege together along with ½ tsp turmeric pdr. For 3 whistles in the cooker.  For tadka/ seasoning- 1 tsp oil, 1 tsp udal dal, 1 tsp cumin/jeera, once these turn golden, , some curry leaves , add 2 tbsp grated coconut / dry coconut pdr, fry well till a nice aroma comes, add 1-2 tsp sambar pdr, mix well, add 2 tsp atta/ wheat flr, roast a minute, add this to the cooked dal mixture, add salt to taste, let it boil well. Garnish with coriander leaves.

Ps- this goes well with rice, roti.

Protein rich paranthas

Ingredients & method

Any leftover dal/ kuttu ( dal with any vege), you may have some left over chundal, i.e., some kidney beans or white/ red lobia/ green moong , anything & everything is fine. Just put the left overs tuff that you’ve along with some green chilies to taste, maybe 4-5, 1 big onion sliced big in a mixie. Let it all get mixed well. To this add little salt, as you’d have added salt in the left over dish, add wheat flour/ atta to bind it. Don’t add any water at all. Make a nice soft dough. Heat a flat tava, roll out the dough into thin round like roti, cook on both sides adding some butter/ ghee.

This can be eaten with some tomato chutney or any other chutney of your choice or pickle, or with ‘pulikachal’, i.e., thick tamarind spicy paste which can me mixed with rice too & then it is called ‘ puliotharai’.

Apple pudding, microwave

Ingredients- 1 kg apple peeled, cored & cut into small pieces

1/2 tsp cinnamon pdr        sugar 6 tsp     

 mava/khoya ¼ kg ( thickened unsweetened milk)

nuts, raisins as much as you like          maida/ all purpose flr 4-5 tbsp

method

in a microwaveable dish, put the cut apples, sugar, cinnamon along with wee bit of water, mix well. Micro high 5 minutes. Remove, add khoya crumbled, flour 4-5 tbsp depending on how thick you want, mix well adding nuts & raisins. Micro high for another 5 minutes stir well, if you feel it is slightly sticky, keep for another 2 minutes. Let it remain in the microwave, after some time, you’d see that it has set, you can cut pieces & serve.

It tastes really yummy, it was difficult to keep myself from eating it.

Ps- in case you don’t get khoya, one may try it with cottage cheese/ cream cheese/ paneer. Those who don’t have microwave, may try this on gas, but you may have to keep stirring it. I’ve not used any butter/ ghee, only khoya which had fat & it has minimal sugar too.

It is highly nutritive, as apples are good for health, so too nuts & raisins which give Vitamins & minerals.