Minty Quinoa Bhel

Ingredients

80 gm Quinoa                     

20 gm Chopped Shallots/Onion

2 tbsp Chopped Coriander  

30 gm Puffed Rice

3-4 tsp Diced tomatoes  

1 tbsp Chopped mint

1 tsp Cumin powder 

1/4  Hing

3-4 tbsp Diced Cucumber  

2 tsp Lemon juice

5 ml Tamarind Chutney  

1 tsp Honey

2 tsp  Olive Oil  

Salt to taste

Pepper to taste

Preparation

Cook the quinoa in water or vegetable stock and set aside.

Gently fold in all the ingredients. Check seasoning.

Place in a plate and garnish with mint leaves. 

 

 

 

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Oats Cheese Pizza Dosa

 Ingredients

Cheese - as per taste  

1 Cup Oats

1/2  Cup Curd 

Pizza sauce - as per taste

2 tbsp Coconut chutney  

2 tbsp Onion (chopped)

2 tbsp Tomato (chopped)

2  Green chillies chopped

2 tbsp Capsicum (chopped) 

Handful of Coriander leaves

Oil - as per requirement  

8 Cashews

8 raisins 

Salt to taste

Water - as per requirement

Preparation

Grind oats in mixer.

In a bowl, take the ground oats and add curd, chopped green chilli, chopped coriander and salt as per taste. Mix well with water, the consistency should be of a dosa batter.

Cut onions, capsicum and tomato into small pieces.

Heat the pan on a stove and apply oil. Once heated, put oats batter and spread it on the pan.

Spread pizza sauce on the heated oats batter.

Add chopped onions, tomatoes, capsicum, cashew, raisins and cheese. Cover pan with plate for 2 minutes.

Remove pan from the stove.

Fold the dosa to serve with coconut chutney. 

 

 

 

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Til ki Chutney

 Ingredients

6 tbsp Sesame Seeds  

1/4 Cup Mint Leaves

1/4  Cup Coriander Leaves  

6 pieces Garlic

4 medium Green Chillies  

2 tsp Lemon Juice

1 tsp Salt  

1 tsp Sugar

Preparations

Place a pan over medium flame and add sesame seeds to it. Roast these until their color turns slightly golden in colour.

In a mixer, add roasted sesame seeds, fresh coriander leaves, mint leaves and green chilies and garlic.

Add lemon juice and grind the entire mixture to a smooth paste.

 

Once done, add salt and sugar to it and grind it till the sugar dissolves. Add a little water if you must.

Transfer this chutney in a serving bowl and enjoy it with rice or roti! 

 

 

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Chilli-Garlic Sauce

Ingredients

2 tomatoes, chopped

4 garlic cloves

1 tbsp toasted sesame seeds

1/2 tbsp red chilli powder

1 tsp soy sauce (optional)

Coriander leaves, a small handful

Salt to taste

Method

Blend the tomatoes, garlic, sesame seeds, red chilli powder, soy sauce, and coriander into a smooth sauce.

Adjust salt and chilli to taste.

Simmer briefly in a pan for 5 minutes if a thicker, cooked consistency is preferred, or serve fresh and raw.

Serve at room temperature alongside steamed momos.

 

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Moongdal pakodi with kadi

Ingredients and Preparations

Moongdal 1 cup wash and soak for an hour, drain well

Coriander leaves a handful with stem

Green chilies 1-2 chopped

Ginger 1 tsp chopped

Grind all the above ingredients without adding any water ( save 2 tbsp of batter)

Add some chopped carrots and onions ( optional) mix well and drop small balls with your hands in hot oil, fry till brown, drain and add directly to the boiling kadi

Kadi

200 ml curd

Moongdal paste 2 tbsp

Turmeric pdr ¼ tsp

Red chili pdr ½ tsp

Water 100 -150 ml, beat well adding salt

In a pan heat 1 tsp oil, add mustard seeds ½ tsp, methi seeds ¼ tsp, red chili broken 1, curry leaves few, fry the above ingredients, add little hing, pour the prepared curd mixture, mix well, let it cook on medium flame stirring in between.

Meanwhile fry the pakodis, after mixing well all the veges that you want to use, once brown, drain well and add directly to boiling kadi, let it simmer for another 2-3 minutes. Serve hot with rice.

 

 

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Healthy Moongdal Idlis

Ingredients and Preparations

Moongdal 1 cup, wash and soak for an hour, drain and grind to a smooth paste adding 2 tbsp cud

Remove the batter in a bowl.

Heat 1 tsp oil, add

Mustard seeds ¼ tsp

Urad dal ½ tsp

Green chilies chopped ½-1 tsp as per taste

Curry leaves finely chopped 1 tsp

Hing little

Finely chopped carrots 1-2 tbsp

Green peas 2 tbsp

Cauliflower 2 tbsp ( optional)

Saute all the veges once mustard seeds have cracked and dal is golden, fry for 2 minutes and add to the dal paste, along with 1-2 tbsp of finely chopped coriander leaves, mix well adding 1 tsp Eno fruit salt mix well, this should be added just before steaming.

Grease idli plates well. Pour the batter, steam for 12-15 minutes on medium flame. Remove, cool little, serve hot with chutney of your choice.

 

 

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Elote (Mexican Street Corn)

  

 Straight from the vibrant streets of Mexico, Elote is a flavour-packed experience. Charred corn smothered in a creamy, cheesy, and slightly spicy dressing, garnished with coriander leaves and served with a squeeze of lime—this dish is summer on a stick.

 

Ingredients

4 ears corn

2 tbsp mayonnaise

2 tbsp cream cheese

1/2 cup grated Parmesan cheese

1 tsp chilli flakes

1 lime (cut into wedges)

1 sprig fresh coriander leaves

Method

Bring a large pot of salted water to boil over medium heat. Add the corn ears and cook until tender for 10 minutes.

Brush the corn with melted butter and grill the corn on medium heat until slightly charred.

Mix the mayonnaise and cream cheese together and spread a thin layer around the corn ears.

Sprinkle generously with grated Parmesan cheese and sprinkle the chilli powder as desired.

Serve garnished with cilantro with a lime wedge on the side for squeezing on top. Serve hot.

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Sabudana Vada

  

 Ingredients

Sabudana/ tapioca pearls ½ cup

Potatoes 2 medium sizes cube 1 cup

Peanuts ¼ cup

Coriander leaves chopped 1 tbsp

Green chilies 1-2 finely chopped as per taste

Salt to taste

Lemon juice 1 ½ tsp/ as per taste

Kuttu ka atta 1 ½ tbsp

Grated ginger 1 tsp ( optional)

Soak sabudana

Add ½ cup sabudana to a wide bowl or rinse them well twice.

Then pour ½ cup water and soak sabudana for 4-6 hours depending on the kind. Or can be soaked overnight too.

Once they’re soaked, take a few pearls in between your thumb and forefinger.

Press down to check if they’ve softened. The pearls must get mashed well.

Make sure the’re soaked well and softened otherwise unsoaked sabudana may brst in oil.

You can also bite and check. It should not be hard from inside. If you feel they’re heard, soak them a little longer.

Drain them completely in a colander and set aside.

Preparations

Roast the peanuts until aromatic. Cool completely.

Pulse them in a blender only once to get coarsely crushed peanuts. Keep aside.

Wash and peel potatoes, boil them till just done and not too mushy or soggy.

Mash them. If the potatoes are mushy, then the vadas may break. So cook them just al dente.

Mix together sabudana, mashed potatoes, peanuts, green chili, ginger, salt, jeera & coriander leaves. Add lemon juice and mix well.

If the dough turns sticky, then just grease your fingers lightly.

Mixing well helps in binding the dough well and pevents the sabudana vada from breaking while frying.

How to make Sabudana Vada

Make 10-12 balls and then slightly flatten to make patties/ vada.

Do not make them too thin as they may break. Making them too thick will not cook them from inside.

Heat oil in a kadai until hot enough on a medium flame.

Drop a small portion of the dough to check if the oil is hot enough. The dough has to rise without browning quickly.

Next take 1 tsp of the mixture in your hand and roll it to a small vada.

Side it to the hot oil to check if it doesn’t disintegrate.

If the ball breaks, then add 1 tbsp of flour to the mixture, and mix well. Then shape them to vadas.

Slide the sabudana vada in hot ol, one after another. Do not crowd them all at one time. Slide 2-3 depending on the size of your pan.

After adding the vadas. Let them deep fry on a medium for a few minutes. Do not disturb or touch them as they may break. When they form up and becomes slightly golden, flip to the other side, fry until golden and crisp.

The vadas will puff well and turn golden and crisp in the outside.

Drain them on a kitchen tissue or colander. Serve it hot with green chutney.

Air Fryer method

Shape the vada mixture not very thin nor too thick patties.

Place them in the air fryer basket/ air fry 2 180 C/ 360 F for 14-16 minutes or until crisp and golden. Adjust the timing depending on your air fryer.

Brush them with ghee as soon as they’re out of the air fryer.

Bake in oven

Place them on a prepared tray with parchment paper and preheat your oven for at least 15 minutes. Bake @ 390 F 190 C for 30-35 minutes or longer till crisp.

 

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Singhada Aloo Ki Pakodi | Vrat Ki Pakodi

  

Ingredients

3/4 cup Water chestnut Flour/ Singhada Aata *

2 medium Potatoes boiled

2 Green Chillies finely chopped

1 tsp Amchoor Powder

1 1/2 tsp White sesame seeds

1 tsp Cumin Seeds /

1 tsp Peppercorns

Rock Salt to taste

1/4 cup Fresh Coriander leaves chopped

Enough Cooking oil for frying

Instructions Peel the boiled potatoes and roughly mash them. Take a big wide bowl and add singhoda atta and all the dry spices in it and mix. Now add chopped green chilies, chopped fresh coriander and the mashed potatoes and mix again. Add just enough water and mix to make a medium thick batter of dropping consistency. Heat enough oil in a wide pan on medium temperature for deep frying the pakora Drop small pakora in the hot oil either using a spoon or with your fingers. Don't make big pakora else they may remain raw from inside or not become so crisp and crunchy. Deep fry pakora from all the sides till golden and crisp. Drain on a paper napkin when done. Serve hot pakora with mint chutney and aam papad chutney or just with plain curd and tea.

Notes

1. you can use boiled raw banana instead of potato.
2. you can also use rajgiri atta or kuttu atta instead of singhoda atta and follow the recipe.
3. Use of green chilies and fresh coriander is optional , you can easily skip these if you don't use these during fasting.

 

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