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REFRESHING SUMMER SALAD

 

Summer season is in full swing here. It is very Important to keep yourself hydrated all the time to beat the heat.Refreshing Summer Salads are a boon for me as i can whip up some yummy salads quickly.

I have been missing in action for sometime and have been missing you all. Work and home front have kept me bus.It is school holidays here and my boys are keeping me busy.Well i promise you to be more active and share some wonderful recipes with all of you.

Coming back to cooking in summers,I personally prefer to whip up quick meals for my family and avoid spending long hours in kitchen. I like to whip up up salads with fresh and yummy ingredients . Sometime simple salads with no fancy dressing is an absolute delight .

For our #149th #Foodiemonday #Bloghop theme #Salads my humble contribution is this refreshing summer salad that can be prepared within 10 mins from start to finish.

Recipe for Refreshing Summer Salad:

Ingredients:

1 Cup Corn (Frozen corn defrosted  or boiled corn)

1 Small  Onion Finely Chopped

1 Red Tomato finely chopped

Juice of 1/2 Lemon

1/4 Tsp Coarse Pepper Powder

Salt to Taste

1 Tsp Apple Cider Vinegar

2 Tbsp fresh Coriander finely chopped

1/2 Green Chilli / Jalapeno  finely Chopped ( as it gives a nice aroma)

 

Method:

Mix all the above ingredients in a bowl. Allow it to rest for 2-3 mins. Then serve this refreshing salad with the goodness of fresh ingredients.

Remember to keep yourself hydrated all the time!!!

Enjoy!!!!!!!!!!!!

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AMBE UPAKARI / RIPE MANGO CURRY

 

Summers are here in many parts of the world and so are sweet Mangoes.Mangoes are so healthy and flavorful. You can use them in variety of dishes ranging from desserts to curries.Mangoes are rich in vitamins .It is always good to eat seasonal fruits . Mangoes are available in my part of the world.It is expensive but we do have our quota during the season to make the most of it.

Everyone loves mangoes and my family loves them too. I have shared some recipes with mangoes in my blog.This time i thought of sharing an interesting recipe from Mangalore which is called Ambe Upakari / Ripe Mango Curry.It is absolutely lip smacking. You have to try this recipe to believe it.

My Contribution for  147th #Foodiemonday #Bloghop theme #Mangoes  my humble contribution is Ambe Upakari or Ripe Mango curry.

Recipe for Ambe Upakari / Ripe Mango Curry:

Ingredients:

7 Ripe Mangoes (Use small juicy ones)

10  Dry Red Chilles (ihave used byadgi variety)

1 Tsp Fenugreek / Methi

1/2 Tsp Mustard / Sarso

1 Tsp Cumin/ Jeera

1 Tsp Coriander / Dhania

3 Onions

4 Garlic pods

1 Inch Ginger

1/4 Tsp Turmeric powder / Haldi

Handfull of curry leaves

1/2 Tsp Pepper corns / Gol Mirch

2 Tbsp Palm Jaggery

2 Tbsp Oil

2 Tbsp Tamrind Juice

2 Green Chillies Slit

Salt to taste

Method:

Wash the mangoes and peel them. Soak the peels in a cup of water.Keep it aside for some time.

Take a wide bottom pan .Dry roast jeera , dhania, pepper corns,mustard seeds ,red chillies until you can smell the aroma.Ensure you do not burn them. Grind all the roasted spices along with chopped onions , ginger and garlic cloves to get a smooth paste.You can little water to the paste .Heat oil the pan. Add curry leaves ,some mustard and slit green chilles. Once they splutter add the paste and turmeric. Let it simmer untill the oil starts to leave the sides.

No w add mangoes , squeezed juice from the soaked peels, jaggery and tamrind juice and salt. Add more jaggery and tamrind if you want.Let it simmer for 3-5 mins.

Serve hot with steaming hot rice and a dollop of desi ghee.

Enjoy!!!!!!!!

 

Note:The measurements given above is as per my family’s pallet.

 

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BREAD STICKS

 

Hello!!!

Today i am sharing a very easy recipe that you can make along with your kids during these summer holidays.One of the easiest recipe that your kids will enjoy. We need to keep our kids engaged and at the same time teach them to be independent .Kids will have the sense of pride when they are able to make such simple recipes.My boys love to cook and they do help me whenever they can.They have learnt the basics of cooking and can manage when I am travelling or busy at work.

When this theme was selected i had many ideas. I was preparing to travel so chose to settle with this simple recipe.My Contribution for 146th #Foodiemonday #Bloghop theme #Bread Recipe is this simple and yummy recipe Bread Sticks that is so cheesy.Kids will eat without any fuss .It is irresistible and you cannot just stop at one.

Recipe for Bread Sticks:

6 Slices of White Bread

1 Cup Mozzarella Cheese

1/4 Cup Cheddar Cheese

2 Tbsp milk

3 Tsp Oil

Method:

Mix both the cheese in a bowl.

Remove the sides of the bread. Roll each slice to make it flat.Repeat this process for all the slices of bread. place the cheese generously in the centre and roll the bread .Pat the sides with milk so that the sides can stick together.Repeat this process for the balance slices of bread.

Heat a flat pan. Add oil in the pan. Place the rolls and roast them untill they turn slightly brown and all the sides are crisp.

Serve these yummy bread sticks with any sauce of your choice and enjoy!!!!!

Is it not easy??Do try at your convenience and enjoy!!!!!!

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CHOCOLATE CAKE (EGGLESS)

Hello !!!

I am so happy to share that my humble blog completes 3 Yrs this month. It has been an amazing journey which has taught me so many things , introduced me to many wonderful and talented people who are always encouraging with their lovely feedback which has helped me to improve.I would also like to thank my family, friends and my wonderful readers who have time and again given their honest feedback which has made me better understand them and improve myself constantly. Do continue to shower your love and blessings which will boost me .I have met many of them personally and there is long list of people whom i am keen to meet sometime soon.To share this milestone i have baked a moist chocolate cake and decorated it as well.

Now coming back to this wonderful recipe it is eggless. I have tried to step out of my comfort zone and worked with Ganache. It was an awesome experience working with chocolate ganache. I know i need to work on my decoration skills. This is just a baby step and I am happy to have taken it.

As a part of out 145th #Foodiemonday #Bloghop theme #Cakes my humble contribution is this Yummy Chocolate cake .

Recipe for Eggless Chocolate Cake:

Ingredients:

For Cake:

1.5 Cups All Purpose Flour (Unbleached)
1 Cup Granulated Sugar
1/2 Cup Cocoa Powder
250 ML Milk (At room temperature)
1/2 Tsp Salt
1/2 Cup Oil (I have used Olive Oil)
1 Tsp Vanilla Extract
2 Tsp Vinegar(Incase you don’t have Vinegar you can use buttermilk instead of milk and vinegar
1 Tsp Baking Soda

For Ganache:

3/4 Cup Dark Choco Chips
250 ML Heavy Cream (I have used Amul cream)

For Toppings:

3 Nos Ferrero Rocher

6 Nos Fresh Stawberries

12 Nos Chocolate eggs

Method:

For Cake:

Pre heat the Oven at 180C for 10 mins. Grease the Cake tin and dust some flour and keep it aside.

Sieve the flour, Cocoa Powder, Baking Soda and salt twice in a wide bowl . Sieve sugar in another bowl.

In another bowl mix milk,vinegar,sugar and oil. Keep it aside till sugar is completely dissolved .

Slowly unfold the flour mix into the liquid mix and mix untill you get a smooth mixture without any lumps.Do not over mix.

Pour this mixture into the greased cake tin and bake it for about 40 mins or untill the toothpick comes out clean.

Keep it on a cooling rack and allow it to cool completely.

For Ganache:

Bring Heavy cream to light simmer and switch off the flame . Pour this over the chocolate chips and cover it for about 5 mins .Do not mix. After 5 mins mix the 2 ingredients to get a smooth mixture .I got the perfect consistency for decorating the cake. Allow it to cool completely.

One cooled pour it on the cake and uniformly spread it on the whole cake.Decorate with all the toppings mentioned above and serve.

Enjoy this super moist eggless chocolate cake !!!!!!

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Mixed Millet Porridge Mix

 

 

Hello

I am back with another healthy recipe post .This Mixed millet porridge mix is easy to make and store. It comes in handy especially when we are short of time. This porridge mix is a must at my place. It can be mixed with hot milk and palm sugar or jaggery and eaten. It can also be mixed with buttermilk and consumed as a coolant in summers when you do not want to sweat in the kitchen.

Millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant of drought and other extreme weather conditions and have a similar nutrient content to other major cereals.Millets are consumed widely these days . Millets have high nutritional value.

As a part of  143rd #Foodie Monday #Bloghop  theme #Millets my contribution is this healthy Mixed Millet Porridge Mix.

Recipe for Mixed Millet Porridge Mix:

Ingredients:

1 Cup Ragi / Finger Millet

1 Cup Varagu / Kodo Millet

1 Cup Pearl Millet / Kambu

1 Cup Sorghum / Cholam

1 Cup Roasted Green gram

1 Cup Little Millet / Saamai

1 Cup Walnuts

1 Cup Almonds

Method:

Dry roast all the millets  , and green gram separately and allow it to cool. Slightly roast the almonds and allow it to cool. Do not roast walnuts. Once roasted and cooled   powder all the ingredients in a blender. The powder should be fine. Store it in a air tight container. If the weather is too hot and humid store it in the refrigerator.

As and when required mix 3-4 tsp in a glass of hot milk along with palm sugar (sweetness as desired).You an eat it as porridge or drink it ( with a thinner consistency)or mix with butter milk and consume as well.

Enjoy this healthy Porridge mix that will improve your resistance and reduce your cravings to eat junk as  well.

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TANDOORI ALOO PAPAD CHAAT

 

Hello!!!

Many of us are in dilemma when there is a feast at home and there is lot of left over food. Well if you do not wish to have the same food again you can  recreate and make something interesting out of the dishes  out of it. I had some jeera aloo sabzi left along with papad, finely chopped onions and tomatoes that were left after i used some of it to make Raita. As we did not want to have the same sabzi again ,i made a simple chaat out this sabzi and left over papads and chopped onions and tomatoes.

This was insanely yummy without any fancy sauces and chutneys.So my contribution for 142nd  #Foodiemonday #Bloghop theme #The leftovers is this absolutely lip smacking Tandoori Aloo Papad chaat.

Recipe for Tandoori Aloo Papad Chaat:

Ingredients:

1 Cup Jeera Aloo ki Sabzi( This aloo ki sabzi is made with just jeera tadka, salt and chilli powder.

1 Green Chilli Finely chopped

1 Cup finely Chopped Onions

1/2 Cup Finely Chopped Tomatoes

1/2 Cup Finely chopped Fresh Coriander

1 Tsp Tandoori Masala

Salt to taste

6 Pepper Corns

1/2 Tbsp Oil

1/2 Cup Corn Mixture

Juice of 1/2 Lemon

Method:

Heat oil in a wide bottom pan. Add pepper corns and chopped green chilli. Now add Jeera Aloo ki sabzi. Mix well. Now add tandoori masala and cook untill the potatoes are well coated. Once done switch off the flame.

In a small bowl mix chopped onions,salt, tomato and lemon juice.

To Assemble:

Take a clean plate. Place the onion ,tomato and lemon mixture. On the top place the Tandoori aloo mixture.Sprinkle corn mixture , some more onion tomato mixture and chopped coriander.Crush some oven roasted Papad and serve.

Enjoy!!!!!!!!!!!!!!!!!!

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DRY FRUITS & NUTS LASSI

 

Hello!!!

Most of us are welcoming Summers in different parts of the world. With summer comes summer coolers to keep you hydrated all the time. I love king of fruits Mangoes. During my childhood i remember my mom making  different types of  fresh fruit juices , lassi and buttermilk. Hmm… everyday we would have a new menu and we as kids would be eagerly waiting to gulp down the juices / lassi /buttermilk. We must drink plain water and keep  ourselves hydrated as the scorching heat will drain you off.

My family loves different types of lassi and i treat them as per their requests.The happiness on their faces make me happy.

This week our 141st  #Foodiemonday #Bloghop theme is  #Yogurtbasedrecipe. My contribution for this theme is lip smacking Dry fruits and nuts Lassi that is sugar free too.

Recipe for Dry Fruits & Nuts Lassi:

2 Cups Thick Yogurt

1/4 cup Milk

3 Ripe Bananas peeled and  chopped

2 Tnsp Cashew Nuts chopped

2 Tbsp Almonds chopped

1 Tbsp Sunflower seeds

1 Tbsp Pumpkin seeds

1 Tbsp Raisins

5 Dried Apricots

5 Walnuts

3 Tbsp Honey

8 Ice Cubes

Method:

Take a blender.Grind all the dry fruits and nuts  .Some coarse pieces  of dry fruits are  fine. Add ice cubes , yogurt , banana ,milk and honey and blend well. Serve chilled in tall glasses and hydrate yourself.

Enjoy!!!!!

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EGGLESS BUNDT CAKE (2 INGREDIENTS CAKE)

HELLO !!!!

Hope you all had good Holi Celebrations yesterday.I am celebrating this weekend with yummy eggless bundt cake that is made with only two ingredients.Absolutely divine when you have sudden sweet cravings. These two ingredients are mostly available in our kitchen. On my younger son’s demand i made these fab bundt cakes. You need to try it to believe it. You can serve your guests too when they come unannounced.It is not too sweet and just perfect for me. Oh my boys just loved it.

Recipe for Eggless Bundt Cake(Makes 2 Nos) :

1 Cup=250 ML

5 small Scoops of Vanilla Ice cream+ 2 Scoops for serving

3/4 Cup Self Raising Flour (Unbleached)

2 Tsp choco chips for Garnishing (Optional)

Method:

Pre heat the oven at 200 C for 10 mins.

Take a wide bottom bowl. Sift the self raising flour twice. Now add 5 small scoops of  Vanilla ice cream and mix well. Grease the bundt pans and pour this flour and vanilla mixture (fill upto to 3/4 th of the bundt pan). Garnish with Choco chips.Place the bundt pans in the preheated oven at 180C for about 25-30 mins or untill the toothpick comes out clean.

Once done serve war bundt cake with a scoop of Vanilla ice cream .

Isn’t it so easy???

Enjoy!!!!!!!!!!!!!!!!!!

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QUINOA AND BEETROOT PATTIES

Hello Everyone!!!!

I am back with another healthy  recipe  in this beautiful month of February that celebrates Love. Red is the color of this month.

Deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable.The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat . In a 100 gram amount providing 43 Calories, raw beetroot is a rich source of folate and a moderate source  of manganese. We use beetroot very often in various recipes.It add a nice colour to the dish as well.

Another wonderful ingredient is Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to  wheat, couscous and rice.

My Contribution to this 130th  # Foodiemonday #Bloghop theme #SeasonofRed is this yummy and healthy Quinoa and Beet Patties.These Yummy patties is loaded with the goodness of Quinoa and other multigrain and beetroot. It is easy to make and can be used in Burgers too.

Ingredients for the Recipe:

3 Beetroots
2 Potatoes
1”Ginger
4 Garlic Cloves
1 Cup Quinoa cooked in Vegetable stock
1.5 Tsp Garam Masala
2Tbsp Gram Flour/ Besan
1 Tsp Chilli Powder
Salt to Taste
1 Tsp Jeera
1 Tsp Chaat Masala
1Cup Multigrain Powder( A mix of roasted and powdered Green Gram ,Flax seeds and Chia Seeds)
1 Green Chilli
Finely Chopped Coriander

Method:

Pressure cook Beets, Potato,green chilli,Ginger and Garlic with 1 glass of water upto four whistles. In
case the beets are not fully mashed, blitz once in a blender to get a fine paste. Put all the boiled veggies
in a wide bowl without the stock . Use the Vegetable stock to cook Quinoa.
Add all the masalas, besan, coriander,jeera,multi grain powder and salt to the boiled veggies and mix
well. Take a small quantity of the mixture and give a round shape. Repeat this process for the balance
mixture.

Heat a heavy bottomed pan. Smear a tsp of oil to the bottom of the pan. Place the round patties and
cook on both sides with a Tsp of oil.
Enjoy these yummy patties with green chutney!!!!

Enjoy!!!!!!!

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PAHARI ALOO PALDA

Hello

Today I am sharing a wonderful recipe from the beautiful state of Himachal Pradesh .Himachal Pradesh apart from being blessed with breathtaking natural beauty, is also a wonderful blend of exquisite  pahari cuisine that gives any  one  a perfect reason to fall in love with this beautiful mountains dotted state. Himachali or pahari cuisine has a unique aroma and flavour to it due to the use yoghurt and cardamom and cooking on slow flame. Himachali dishes have a lot of influence of Punjabi and Tibetan style of food.I love recipes using humble potatoes.

Pahari Aloo Paldah is a flavorful yogurt based gravy made with basic spices. Goes with piping hot rice or rotis. One of the best Pahari dish I have had till date.This is my contribution for 129th #Foodiemonday #Bloghop theme #HimachalRecipes.

Recipe for Pahari Aloo P alda:

Ingredients:

2 Medium size Potatoes

1 Small Onion finely chopped

200 Gms thick Yogurt

1/4 Tsp Chilli Powder

1/4 Tsp Turmeric / Haldi

1 Tsp Coriander Powder

1/4 Tsp Garam Masala

1 Tbsp Raw Rice

1Tbsp Mustard Oil

Salt to taste

1/2 Inch Cinnamon Stick

2 Cloves

1 Green Cardamom

1 Black Cardamom

Pinch of Asafoetida

1/2 Tsp Jeera / Cumin

Coriander Finely Chopped (I did not have  stock so have not used)

Method:

Mix yogurt and turmeric in a bowl and keep it aside.

Peel the potatoes and  slice them into thick pieces and boil them and keep it aside. Make a fine paste of raw rice and green cardamom. Add this paste to the yogurt mixture and mix well.

Take a heavy bottom pan. Add mustard oil. As it reaches nearly smoking point add black cardamom , Cinnamon  stick , cumin seeds ,cloves and asafoetida. Once you get the aroma add the finely chopped onions and saute on medium flame untill translucent. Now add the boiled potato pieces, coriander powder,salt, chilli powder and garam masala. Toss the mixture untill all the potato slices are nicely coated with the masala for about 3-4 mins. Reduce the flame and add the yogurt mixture. Let it simmer for about 2-3 mins. Once done switch off the flame .

Serve hot with Rice or Rotis.

Enjoy!!!!!!!!!!!