Unusual Coleslaw

 Ingredients

carrots 2 big, grate it not fine

cabbage half chopped into thin roughly 1 1/2"-2 " long

red onion 1 chopped 

Mix all the above ingredients well.

For dressing

Mayonnaise 3-4 tbsp

turmeric pdr 1 tsp

jeera 1/2 tap

garlic paste 1/2-1 tsp

Mustard paste 1/2 tsp

water 1 tbsp

mix all well

pour half first over the veges, mix well. Then add rest of the dressing mix well.

Goes with grilled veges / non-veg, may be for a spread for tortilla/ roti  top with lightly roasted paneer, with capsicum, tomato, onion, broccoli/ potato. Choice of veges are yours.

 

 

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Carrot, Ginger and Fruit Juice

 This recipe comes in a variety of forms you can try. It’s essentially carrot, ginger and [insert fruit of your choice] juice. The most popular ones are Carrot, Ginger and Lime juice and Carrot. Ginger and Apple juice, because of the extra zest.

Put 2 and 1/2 pounds of carrots, fully peeled and with the tops trimmed in the blender. You can keep the tops for later when you’re in the mood for pesto (Check out Recipe No.4 of this list)! Add a piece of ginger that’s about four inches in size. 

If you’re in the mood for a bit of a tangy flavor, add a quarter cup of lime juice. However, if you prefer your drinks on the sweeter side, dice an apple (minus the core) and toss it in the blender with the carrots and ginger. Squeeze just half a lime in, for that extra punch, and get the motor running. 

Also, add half a cup of water to get the consistency right. And there it is! You’ve got yourself two glasses of a fresh and healthy drink. Take a swig of these great concoctions to cool off on those hot summer days.

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Vegan Sausage Roll

 Spicy Vegan Sausage Roll (Makes 6) 

 

Ingredients 

• 1 tbsp. of rapeseed oil, plus extra for brushing the pastry 

• 1 onion, chopped 

• 7 1/16 oz. of vegan mince, frozen 

• 2 carrots, grated 

• 3 tsp. cumin pdr

• 3 tsp. onion granules * 

• 3 tsp. chili pdr 

• 2 tsp. coriander pdr

• 1 tsp. garlic salt 

• 2/3 pint of vegetable stock 

• 3 1/2 oz. of cashew nuts, chopped 

• freshly black pepper pdr

• 3 1/2 oz. of porridge oats 

• 2 sheets of puff pastry, ready-rolled, vegan friendly

* Definition of onion granules: Made by drying fresh onions to remove their moisture and milling them into coarse, uniform particles.

 

Preparations

1. Preheat the oven to 428°F/gas mark 7. 

2. Sauté the onion in a large pan until it has turned soft and translucent. Add the mince, carrots, spices, and mix well. 

3. Add the stock and gently cook for 10-15 minutes (until it has thickened). 

4. Add the nuts and mix well. Blend the mixture in a food processor until smooth. Empty into a bowl and stir in the oats. 

5. Unroll the pastry sheet and leave it on the blue paper. Fold it over from top to bottom to find the middle fold and cut. 

6. On the top half, lay 3 long sausages of mixture down the length of the pastry. Making sure to leave a gap in between. 

7. Brush around the sausages with some water and place the other piece of pastry on top and press firmly around the sausage to seal, then cut in between each one. 

8. Brush each Sausage roll with some rapeseed oil, then cut diagonal spits down each one so that the steam is able to escape during the process of cooking. 

9. Place on 2 floured baking trays and place in the oven for 20-25 minutes until golden.

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4 Tips To Help You Ace Indo-Chinese At Home

Cooking is a great skill to sharpen, no matter your gender. It allows you to explore entire countries and their cuisines, enjoy wonderful food and even save money without having to leave your kitchen.

And Indians love their food, especially their Indo-Chinese fusion. Whether it is hot and sour soup, Manchurian balls, spicy schezwan chicken or even the simple fried rice and hakka noodles, there is something comforting about the flavours that makes you crave it. And while restaurants make banging hakka noodles, constantly ordering takeout, especially for a family meal, can add up and make a dent in the monthly budget.

This is where having decent cooking skills comes into play. You can re-create restaurant-style cooking in your home, on a budget, while keeping you and your family’s nutrition and hygiene in mind.

Simran Shah (@relishbysimran), a food content creator, took to Instagram to share a video where she touched on a few basic mistakes you and many other people might be making when cooking Indo-Chinese food at home, especially hakka noodles.

Mistakes to Avoid When Making Hakka Noodles At Home

Making hakka noodles at home is pretty easy. It includes tossing together boiled noodles, vegetables, some protein and basic sauces. However, there are certain tips and tricks that restaurants use to make their food finger-licking good. style

The first mistake most people make is overcooking the noodles. Add them only when the water is boiling hot and cook them for exactly five minutes. Then rinse immediately under cold water. Toss with a little oil and refrigerate for about two hours for that perfect stir-fry texture.

Second, keep your vegetables crunchy. As soon as the vegetables hit the hot pan, add your sauces and toss quickly on high heat. That little crunch and bite is what makes all the difference.

The third little trick, use two forks to mix your noodles. It helps separate every strand and make sure the sauce coats evenly without breaking the noodles.

Ingredients:

* Hakka noodles

* Oil

* Garlic, finely chopped

* Ginger, finely chopped

* Green chillies, finely chopped

* Onion, sliced

* Cabbage, thinly sliced

* Bell pepper, thinly sliced

* Carrot, julienned

* Spring onions

* Red Chili Sauce

* Green Chili Sauce

* Soy Sauce

* Black pepper

* MSG, optional-but a great flavor booster

* Salt, to taste

Method: 

For the noodles

– Bring plenty of water to a rolling boil. Add the noodles and cook for exactly 5 minutes 

Drain, rinse immediately under cold water, toss with a little oil, and refrigerate for 2 hours.

For the Stir-fry

– Heat a wok or large pan until very hot.

– Add oil, then garlic, ginger, and green chillies.

– Add the vegetables and immediately start adding your sauces and noodles.

– Don’t let the vegetables sit and cook on their own, the vegetables will cook as you toss everything together.

– You want them to stay crunchy with that little bite. Don’t cook the vegetables and wait; keep everything moving and get the sauces and noodles in right away.

– Add the Red Chili Sauce, Green Chili Sauce, Soy Sauce, black pepper, and MSG, it using. Toss well.

– Add the chilled noodles and use two forks to gently toss everything together until every strand is evenly coated.

 

 

 

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Oats Upma

  

 Ingredients: 

For the oats mixture, you'll need 1 cup oats, 

3 tbsp thick Greek yogurt or curd, 

1 cup water, 

½ tbsp grated ginger, 

1 green chilli (chopped), 

a handful of coriander and salt to taste. 

For the tempering and vegetables, you'll need 

1 tbsp oil, 

1 tsp mustard seeds, 

1 tsp urad dal, 

1 tsp chana dal, 

a pinch of hing, 

10-12 curry leaves, 

2 whole red chillies, 

1 onion (chopped), 

1 cup mixed vegetables (carrot, peas and beans), 

100 g paneer (cubed or crumbled), 

1 tsp turmeric 

2 tbsp roasted peanuts

 

Method

Take the Greek yogurt or curd in a bowl and add 1 cup water, grated ginger, green chilli, coriander and salt. Whisk everything together until smooth and lump-free. This mixture will give the oats a slightly tangy, comforting flavour. 

Heat oil in a pan and add mustard seeds. Once they start spluttering, add urad dal, chana dal, hing, curry leaves and whole red chillies. Let the ingredients cook for a few seconds until fragrant.

Add the oats, paneer and turmeric to the pan. Mix everything well so that the oats and paneer are coated with the tempering and vegetables. Paneer adds protein and also makes the dish more filling .

Lower the heat and slowly pour in the prepared curd-water mixture. Stir continuously so that everything combines evenly. Cook on low to medium heat until the liquid is absorbed and the oats become soft and creamy. If the mixture becomes too thick, add a little more water to reach your preferred consistency. 

Turn off the heat and garnish the oats with freshly chopped coriander and lots of roasted peanuts. The peanuts add a delicious crunch to the otherwise soft and creamy oats. 

 

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Vegetable Halwa

Ingredients

Yellow Pumpkin- 1 big piece

Beet root – 1

Carrot- 2

Wheat flour- 1/2 cup

Sugar – 2 cups

Ghee – 1/2 cup

Cardamom pdr – 1/2 tsp

Cashew nuts – few

 

Preparations

Peel the skin from pumpkin, beet root and carrot. Cut it into medium size pieces.

Put it in a vessel and add enough water just to cover the vegetable and cook it till soft. OR put the vegetable pieces in a idli plate/ steamer plate and steam cook it for 10 to 15 minutes.

Allow to cool and grind it to a fine paste.

Keep a thick bottom kadai on the stove and add a tablespoon of ghee.

Add wheat flour and fry till nice aroma comes out.

Add vegetable paste and mix well. Cook it on medium flame stirring continuously till it become thick.

Add sugar and stir continuously till it blends well with the paste.

Now add ghee little by little and mix well.

Add cardamom powder and mix it stirring till the halwa leaves the sides of the kadai and the ghee starts to ooze out.

Transfer to a greased bowl and garnish with chopped cashew nuts. 

 

 

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Bisi Bele Bath

  

 Bisi Bele Bath is a comforting one-pot meal made with rice, lentils, vegetables, and aromatic spices. Its name literally means "hot lentil rice", and it is a favourite at weddings, festivals, and family gatherings across Karnataka.

Ingredients

bisi bele bath masala powder:

¼ cup coriander seeds

¼ cup chana dal

2 tbsp urad dal

2 tbsp cumin

½ tsp methi dana

2 tbsp sesame seeds

2 tbsp poppy seeds / khas khas

½ tsp pepper corns

6 pods cardamom

2 inch cinnamon

5 cloves

1 tsp oil

20 dried red chilli

few curry leaves

¼ cup dry coconut

½ tsp turmeric pdr

¼ tsp hing

For Pressure cooking

½ cups tuvar dal, soaked 20 minutes

½ cup rice

¼ tsp turmeric pdr

1 tsp oil

3 cups water

For Bisi Bele Bath

2 tbsp oil

2 tbsp ghee

1 tsp mustard

2 dried red chillies

pinch hing

2 tbsp peanuts

few curry leaves

½ onion, cubed

1 carrot, chopped

1 potato, cubed

2 tbsp peas

5 beans, chopped

½ tomato, chopped

½ tsp turmeric

½ cup tamarind extract

3 tbsp bisi bele bath masala

1 tsp chilli powder

1 tsp salt

5 cups water

 

For Tempering

 2 tsp ghee

2 tbsp cashew

 

Instructions

 

To make Bisi Bele Bath powder

 

in a heavy-bottomed pan take ¼ cup coriander seeds, ¼ cup chana dal, 2 tbsp urad dal, 2 tbsp cumin, ½ tsp methi, 2 tbsp sesame and 2 tbsp poppy seeds.

roast on low flame until the spices turn aromatic.

also add ½ tsp pepper, 6 pods cardamom, 2 inch cinnamon, 5 cloves.

roast on low flame without burning the spices.

transfer to the plate to cool completely.

in the pan heat 1 tsp oil and add 20 dried red chilli, few curry leaves and ¼ cup dry coconut.

roast on low flame until the chilli turns crisp.

transfer to the same plate and allow to cool completely.

once the roasted spices are cooled completely, transfer to the mixer jar.

add ½ tsp turmeric and ¼ tsp hing.

blend to a fine powder and homemade bisi bele bath masala powder is ready.

 

To make Bisi Bele Bath

in a pressure cooker take ½ cup tuvar dal, ½ cup rice, ¼ tsp turmeric and 1 tsp oil.

add 3 cup of water and pressure cook for 5 whistles. keep aside.

in a large kadai heat 2 tbsp oil, 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli, pinch hing, 2 tbsp peanuts and few curry leaves.

add ½ onion and saute slightly.

now add 1 carrot, 1 potato, 2 tbsp peas, 5 beans, ½ tomato, ½ tsp turmeric and ½ tsp salt.

saute for 2 minutes, or until the vegetables soften slightly.

now add 3 cup water and boil for 10 minutes or until the vegetables are cooked well.

further, add ½ cup tamarind extract and boil well.

add 3 tbsp bisi bele bath masala, 1 tsp chilli powder and 1 tsp salt.

saute until the spices are well cooked.

add cooked rice-dal, 1 tsp salt, 2 cup water and mix well adjusting the consistency.

cover and simmer for 10 minutes, or until the flavours are absorbed well.

now pour the fried cashew and mix well. i have fried 2 tbsp cashew in 2 tsp ghee until the cashew turn crunchy.

finally, enjoy bisi bele bath recipe with boondi and raita.

 

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Baba Ganoush

 

 

INGREDIENTS

3 medium eggplants(about 2 pounds)

3 cloves garlic, *skins on

1/4 cup tahini

Homemade Tahini Recipe see my next post

1/3 cup extra virgin olive oil

2-3 tbsp freshly squeezed lemon juice

1 tsp salt

1/4 tsp cumin pdr

2 tbsp finely chopped fresh parsley, plus extra for garnish

pinch of smoked paprika

warmed pita wedges, cucumber slices, bell pepper strips, carrot sticks, snap peas, broccoli and cauliflower florets, etc. , for serving 

 

Preparations

Place the oven rack in the upper third of the oven and preheat the oven to 450°F.  Line a baking sheet with parchment paper to prevent the eggplant from sticking. 

Poke the eggplants all over with the tines of a fork, slice the eggplants in half lengthwise, lightly brush the eggplant halves with olive oil, and place each half on the parchment paper with the cut side down.  Place the garlic (with skin on) next to the eggplants.  The garlic will be done before the eggplant; remove as soon as the skins are browned, 15-20 minutes, and remove/discard their skins.  Continue to roast the eggplants until they are extremely tender, another 20-30 minutes (depending on size of eggplant).

Remove the eggplant from the oven and let it cool for 10 minutes.  Then turn the halves over and use a spoon to scrape all of the flesh out (discard the skins).  Place the flesh in a fine mesh strainer over a bowl for about 20 minutes so that the excess water in the eggplant can drain.  This step is critical for avoiding a sopping wet dip.  You can also press down a bit on the flesh to remove as much liquid as possible.  Discard the liquid.

Place the eggplant, garlic, olive oil, lemon juice, tahini, and salt in a food processor and process until fairly smooth but not completely pureed, scraping the mixture down from the sides of the bowl as needed.  Taste and add more lemon juice and/or salt as desired.  Continue to process until the mixture is smooth or just the slightest bit chunky, however you prefer (traditionally baba ganoush is not completely smooth, it has a bit of texture).  Stir in the chopped parsley.

*A note about salt:  Eggplant is naturally bitter and adding a generous amount of salt not only improves the flavor of the dip but helps curb the bitterness of the eggplant.  Transfer the baba ganoush into a serving bowl.  With the back of a spoon, make a swirl in the top of the baba ganoush, drizzle with a little olive oil and sprinkle with smoked paprika and parsley.  Serve immediately with toasted pita wedges, flatbread, or your favorite crunchy vegetables

 

 

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CCT Horse Gram ( Kollu) Soup !

Horse gram (Macrotyloma uniflorum) is a nutrient-dense legume packed with plant-based protein, dietary fiber, iron, and antioxidants.

 

Key Health Benefits

Aids Weight Management: High fiber and protein contents promote fullness and reduce overall calorie intake.
Manages Blood Sugar: A low glycemic index and slow-digesting starches help prevent post-meal blood sugar spikes.
Supports Digestion: Dietary fiber feeds healthy gut bacteria and prevents constipation.
Protects Heart Health: Antioxidants and soluble fiber assist in lowering cholesterol and supporting cardiovascular function.
Strengthens Bones: Rich mineral profiles including calcium and phosphorus support bone density and dental health.

Nutrition Per 100g (Approximate)

Protein: 22–24 grams
Carbohydrates: 37–57 grams (high in resistant starch)
Fat: ~1.1 grams
Fiber & Minerals: Iron, calcium, and phosphorus 

Potential Side Effects

Gas and Bloating: Overconsumption can cause flatulence due to complex carbohydrates.
Antinutrients: Raw seeds contain phytic acid, which can block mineral absorption. You can minimize this by soaking, sprouting, or cooking the pulse thoroughly.
High Purines: Excess intake may raise uric acid levels, which is a concern for people with gout.

  

 For health benefits of horse gram, please see my cancer blog, thanks.    

You all must be wondering what is CCT- carrot, cucumber, tomato with horse gram, healthy soup, no flour.

Ingredients

horse gram  wash and soak overnight, so it will pressure cook faster, a handful of horse gram dry should be enough to make soup for 1, well it also depends on if you're going to have just soup as a starter and only soup to make your complete meal.

carrot 1 small, clean, washed and chopped into small pieces

cucumber 1 small chopped into small pieces

tomato 1 chopped into small pieces

ghee 1 tsp

salt and pepper pdr to taste

water as needed to cook and to thin the soup as desired.

After pressure cooking and cooled, I ground the horse gram to a smooth paste adding just little water. You can reserve the water you cooked the horse gram.

in the same mixer jar, I added the chopped vegetables and puree it well.

In a pan, I heated 1 tsp ghee, added the veg. puree, added little water to clean out from the jar, kept stirring the veges for 3-4 minutes on low flame till it was well cooked and kept boiling. 

I added the horse gram paste, water that was left after cooking it, salt and pepper to taste, kept cooking on low flame, stirring it. I let it boil well for 3-4 minutes.

It was my lunch yesterday with bread toast. I had roughly 2 mugs with 2 small slices of bread toast. It was very filling. 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs