Stir Fry Garlicky Broccoli

Broccoli is high in vitamin C, as well as dietary fibre. It also contains multiple nutrients and is considered as a healthy vegetable which can be included in salads too. Broccoli looks like a mini tree with branches sprouting from the main stem. The green colour itself is very inviting.

Broccoli need not be cooked completely. It tastes best when you get a crunch of this healthy vegetable in the dish. Both the stem and the florets can be used for cooking. This is a simple, healthy and easy  preparation with Broccoli. As it is a stir fry side dish, it can be made within minutes.


Ingredients

1 Broccoli (medium, cut into bite sized florets)
1 Onion (medium, cut into cubes)
1 tbsp Red chilli flakes
1 tbsp Soy sauce
Salt to taste
2 tbsp Garlic (finely chopped)
1 tbsp. Red chilli sauce
1 tbsp. Olive oil
Water


Method

• Heat oil in a non stick pan. Add garlic and saute for 1 minute.
• Now add onion. Saute for a minute and add broccoli.
• Add salt, soy sauce and red chilli sauce. Mix well.
• Add 3 tbsp water and let it simmer for 3 minutes.
• When broccoli is cooked and still crunchy, take off from heat.
• Serve it hot with roti, jeera rice or fried rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*



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Dal Makhani / Maa Ki Dal

Dal Makhani is also known as Maa Ki Dal. This is a traditional side dish in Punjabi cuisine. As the name suggests, this dal is prepared in Makhan (Butter). It has a rich taste and goes well with roti. The skinless black urad is used in making dosa, idli etc.

Whole Black Urad is completely rich in protein and is very nutritious. It is recommended for diabetic patients too.

Recipe source : Tarla Dalal

Ingredients

3/4 cup Whole Black Urad (with skin, soaked overnight)
2 tbsp. Rajma (optional, soaked overnight)
3 tbsp. Butter
1 tsp Cumin seeds
2 Green chilli (slit into half)
1 stick Cinnamon
3 Cardamom
2 Cloves
1/2 cup Onion (finely chopped)
1/2 tsp Ginger garlic paste
1 tsp Red Chilli powder
1/4 tsp Turmeric powder
1 1/2 cup Tomato puree (fresh)
Water as required
Salt to taste
1/4 cup Fresh Cream
2 tbsp. Coriander leaves (finely chopped)


Method

• Pressure cook, whole urad and rajma till soft and nicely cooked.
• Heat butter in a non stick pan, add cumin seeds. After sometime, add green chillies, cinnamon, cardamom and cloves.
• Now add onion and saute till golden brown colour.
• Now add ginger garlic paste. Mix well.
• Add red chilli powder and turmeric powder. Mix well.
• Now add tomato puree. Let it simmer for sometime.
• Add the cooked whole urad and rajma along with the water in which it was cooked. Add salt.
• Let it simmer for sometime till all the masalas are combined properly.
• Adjust gravy by adding enough water.
• When everything is mixed properly, add fresh cream. Mix well.
• Take off from heat. Garnish with a drizzle of fresh cream and coriander leaves.
• Serve hot with roti, naan or steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Strawberry Jam

This is an easy method to make homemade Strawberry Jam. No artificial preservatives are added to this. Lime juice acts as the preservative and this jam really stays fresh for long. While pouring the hot jam into the container, there's a tendency that the bottle may crack. To avoid this, place the container on a damp cloth or on a wooden platform before pouring the hot jam.

Ingredients

500 gms Fresh Strawberry
400 gms Sugar
2 tbsp Lime juice

Method

• Clean and grind strawberries into a paste. If you like the jam little chunky, grind the strawberries coarsely.
• Heat a non stick pan and add the strawberry paste. Let it simmer for sometime.
• When it starts bubbling, add sugar. Mix well and let it simmer.
• When the mixture cooks and reduces nicely add the lime juice.
• Mix well and again let it simmer till it comes to a plate like consistency.
• Once done, transfer it straight into a sterilised bottle. (Transfer it to the bottle when the jam is still hot)
• Keep the bottle open till the jam cools down (overnight).
• Once it is cooled, close it tightly with a lid.
• Serve it with bread and enjoy!!!

Testing whether the mixture has got the jam consistency:

1. When you pour the mixture using a spoon, it drops down in blocks, its called plate like consistency.
2. Take a tsp of mixture and drop it on a plate, after sometime touch it with your hands. If it feels like a jam, then that's it.

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Baked Samosa

My family, including me....(of course), is a great fan of Samosas. We get it from stores whenever we crave to have one. We all knew that it is not healthy, but the taste of these samosas, drew us near the shop and we end up buying them, giving a lame excuse that 'once in a while its ok'. :)

The main reason that its not healthy is that it is deep fried and the other reason is that it is made with maida/all purpose flour. I thought i will try out the samosas at home making it bit healthy. I could have made it completely healthy, by including whole wheat flour instead of maida. But this time, i thought i will make with maida and later on try with whole wheat flour. That's how, these baked samosas made our evening wonderful.

The fun part was that when the oven beeped, we all were ready with our plates. It was like straight from the oven - to our plates and within minutes vanished from the plates too :)

I spared some samosas, by fighting with my kids and some how managed to take some snaps. "With Great Difficulty". After every snap, my kids asked me "is it finished, now can we have one" :))

So guys...ready to know how i made it...go on and enjoy !!!


Ingredients


For making Dough:

1 cup Maida/All purpose flour
1/2 tsp Sugar
Salt to taste
1/2 tsp Dry active yeast
1 tbsp Oil
Luke warm water as required

For Stuffing:

2 Potatoes (boiled and mashed)
1/2 cup Carrot and Beans (finely chopped)
1/4 cup Peas (optional,boiled)
1/4 tsp Red chilli powder
Salt to taste
1 Green chilli (finely chopped)
1 inch Ginger (grated)
1 tbsp Coriander leaves (finely chopped)
1/4 tsp Amchur powder/Dry Mango powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam masala powder
Oil for frying



Method

• Take a bowl and add maida, salt, sugar and dry active yeast. Mix well.
• Add oil and mix again.
• Now add luke warm water and knead it into a soft dough.
• Knead for about 4 - 5 minutes, till the dough becomes really soft.
• Rub the dough with little oil and keep this aside.
• Keep it in a warm place for about 2 hours for fermenting.

In the mean time, for the stuffing:

• Heat oil in a non stick pan and add green chilli and ginger.
• Saute for sometime and now add cumin powder and coriander powder.
• Saute for a minute and then add carrots, beans and peas (optional).
• Mix well and let it simmer for 2 minutes.
• Add mashed potatoes into it. Mix well.
• Now add salt, red chilli powder, garam masala powder, amchur powder and coriander leaves.
• Mix well and let it simmer for 2 minutes.
• Take off from heat and let it cool for sometime.

Now to assemble everything:

• Kneed the dough once again for a minutes.
• Make equal portions of the dough. Take one portion and roll it just like we roll for rotis, but very thin and in oval shape. 
• Cut it into two parts. It will resemble a half moon shape.
• Take one part, place it on your palm with the curved portion towards you and the other portion (straight line) towards your thumb.
• Grease half of the straight line portion with little water.
• Stick together to form a cone shape. (forgot to take snaps showing this, will update soon with some snaps)
• Hold it in your hand (like holding an ice cream cone).
• Fill it with the stuffing leaving some space.
• Spread some water on all sides and fold a little on the back side (the side where we have sticked together to form the cone).
• Now stick the top portion so as to seal the samosa.
• Do the same procedure with the rest of the dough.
• Place them on a greased baking tray leaving some space in between.
• Cover them with a damp cloth and keep it aside for 1/2 an hour.
• Preheat the microwave oven in convection mode at 180 degree Celsius.
• Place the baking tray with samosas in the preheated oven for about 15 minutes.
• Check the samosas after 10 minutes whether it is cooked or not.
• When the samosas become golden brown colour, take off from oven.
• Optional :If you give a brush of egg yolk on the samosa, it will give a shiny golden brown colour to the samosas. (I did this with some of my samosas and some i left it without the egg yolk brushing)
• Serve it hot with any sauce of your choice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Eggless Masala Biscuit

This is a simple biscuit recipe which is slightly spicy and has a masala flavour. The main highlight of this recipe is that it is Eggless - so all the veggies out there...u can try them. It is really tasty.

I used olive oil instead of butter and didn't add any sugar to this recipe. The black pepper in it gives a good flavour to these biscuits. You can make any shape out of these dough using a cookie cutter. I just cut them using a knife and made impressions on the sides using a fork.

My next trial would be by using whole wheat flour instead of maida...so that it would become a complete healthy biscuit. Will update you once i try it.

Recipe Source: Sharmispassions (slightly altered)

Ingredients

1 cup Maida/All purpose flour
4 tbsp Olive oil (any vegetable oil or butter is fine)
1 tbsp Sesame seeds
1 tbsp Curry leaves (cut into small pieces)
1 tbsp Mint leaves (cut into small pieces)
1 tbsp Coriander leaves (cut into small pieces)
2 Green chilli (cut into small pieces)
1/2 tbsp Black pepper powder
1 tsp Salt
4 tbsp Milk (add little by little)


Method

• In a bowl, mix maida and olive oil. Mix well so as to form a bread crumb consistency.
• Now add sesame seeds, curry leaves, mint leaves, coriander leaves, green chilli, black pepper powder and salt. Mix well.
• Add milk little by little and knead into a soft dough.
• Take small potions and roll like a roti about 1/4 inch thickness.
• Cut into shapes and prick it with fork, so that it wont puff while baking.
• Do the same process with the remaining dough till everything is used up.
• Pre-heat oven at 180 degree Celsius.
• Grease a baking tray with little oil or butter. Spread the prepared biscuits one by one on it.
• Place the tray in the pre-heated oven and bake for about 10 - 15 minutes.
• Check in between. Take off from oven and let it cool.
• Once cooled, it will turn out to be crisp.
• Serve it with tea or coffee.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Stawberry Panna Cotta

Happy Valentine's Day

When i was young, (in my school and college days), Valentine's day was not at all known to us. It was not celebrated. Recently, it has become a special day for people to show their love to their loved ones. But, somehow i feel, why only one day to show love. So its just an another day for me. I am definitely not against Valentine's day because it has a wonderful story behind it.

Like you all do, i too make something special on this day for my daughters and my husband. I had lot of fresh strawberries in my fridge. Thought to make something sweet with them. You all know that strawberries has a slight sweet and sour taste with its attractive red colour - a special combination. I thought there is nothing better than this combination to signify this special day.

Here's it, friends.... a simple and exotic melt in mouth sweet dish. Make this and surprise your loved ones.

Once again...Happy Valentine's Day to you all...Enjoy your day with this creamy strawberry.

Recipe Source: Sanjeevkapoor's Kitchen

Ingredients

5 - 6 Fresh Strawberry 
1/2 cup Strawberry crush
2 cup Cream
1 cup Milk
1/4 cup Sugar
1 tbsp Gelatin
4 tbsp Water


Method

• Take gelatin in a small bowl and add water. Keep this aside. This is done to soak gelatin.
• Boil milk, cream and sugar till the sugar gets completely dissolved in it. Keep this aside to cool.
• When the milk mix is cooled, add the soaked gelatin. Mix well with a wire whisk.
• Now add the strawberry crush and mix well.
• Cut fresh strawberries into small pieces.
• Take silicon moulds or small bowls. Put little chopped strawberries in each moulds and bowls.
• On top of it pour the milk mixture and keep them in a refrigerator for about 3 to 4 hours.
• When it is set, De-mold it or serve it in the same bowl.

 Note:

1. If you don't have strawberry crush, you can grind some fresh strawberries and add it instead of the crush.
2. If you add strawberry crush, the dish gets a pinkish colour. Even i didn't have the crush, so my dish looked more of white than pink.
3. If you don't have fresh strawberries, don't worry, make it with the strawberry crush alone.

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Methi/Fenugreek Thepla

This is a Gujarati snack roti and is for sure healthy and tasty. It can be carried while travelling. Tastes best with any pickle.

These days, when i get fresh methi leaves, i make methi rice which has become one of the fav. in our house. But this time, i wanted to try something different, a new dish. That's how i ended up making these healthy yellow rotis. Its colour itself is very inviting and every bite of these thepla's tasted great. There is no need to tell you about the goodness of methi/fenugreek leaves. So guys...go on and try this recipe. You will definitely like it.

Ingredients

1 cup Whole wheat flour
1 cup Besan/Gram flour
1 cup Methi leaves (chopped)
1 tsp Coriander powder
1 tsp Red chilli powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Ginger paste
2 tbsp Oil
2 tbsp Curd
Salt to taste
Water as required
Oil or ghee as required


Method

• Wash and clean methi leaves and roughly chop them. Keep aside.
• In a bowl, mix whole wheat flour, besan, methi leaves, coriander powder, turmeric powder, salt, red chilli powder, cumin powder, ginger paste, curd and oil.
• Knead them without adding water as methi leaves leave lot of water.
• If needed add water and knead again into a soft dough.
• Keep the dough covered for about 15 - 20 minutes.
• Make equal portions of the dough. Take one portion and roll it just like we roll for rotis.
• Heat a non stick tawa and put the rolled thepla on it.
• Cook on both sides and spread little oil or ghee on it. Do the same procedure for rest of the dough.
• When both sides are evenly cooked and golden brown colour, take off from heat.
• Serve methi thepla, hot with any raita, pickle or curd.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Cauliflower Masala Curry

This is a simple side dish which i got from my mom-in-law. This dish can be prepared with potato or koorka/Chinese potato/native potato instead of cauliflower. 

This is one of my husband's favourite curry which he love to have with dosa. This dish can be served with roti as well. Just add less water to get a thick gravy. For dosa, idli or steamed rice, add more water to get the correct consistency. Add coconut oil for the extra flavour for the dish. If you don't have coconut oil, no probs, use any vegetable oil.
 

Ingredients

1 1/2 cup Cauliflower (cut into small florets)
1 cup Coconut (freshly grated)
1/4 tsp Turmeric powder
1 tbsp Red chilli powder
2 tbsp Oil
5 - 8 Curry leaves
1 1/2 tbsp Coriander powder
Salt to taste
3 tbsp Shallots/Small onion (finely chopped)
3 Shallots/Small onion (whole)
Water as required


Method

• Wash, clean and cut the cauliflower into small florets. 
• Put it in a bowl of boiling water along with turmeric powder, 1/2 tsp red chilli powder and salt. 
• Let it simmer till the cauliflower is cooked.
• In the mean time, heat oil in a kadai. Add shallots/small onion (whole). Let is fry for sometime.
• Now add grated coconut and curry leaves. Saute till the coconut changes its colour.
• Add rest of the red chilli powder, coriander powder and fry for 1 minute.
• Take off from heat and let it cool for sometime.
• Once cooled, grind it with little water into a smooth paste.
• When the cauliflower is cooked, add the ground paste into it.
• Mix well and let it simmer for 2 - 3 minutes. Adjust the curry by adding more water if needed.
• Take off from heat.
• Heat oil in a kadai and fry the finely chopped shallots/small onion till light golden brown colour.
• Add this to the curry and mix well.
• Serve it hot with dosa, Idli or roti.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per yours*


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Palak/Spinach Shorba

Why is this dish called Palak Shorba and not Palak Soup?

Actually, I have no idea. Googled, but couldn't get a correct answer for my question. What i understand with my little knowledge is that Shorba has a thin consistency and soup has a thick consistency. I don't know whether it is correct or not. I also heard somewhere that both shorba and soup are one and the same, its only the two different names for the same dish.

Call it in any name, it just tastes awesome and its healthy too. I remember the famous quote by Shakespeare "A rose by any other name would smell as sweet.”

My family loves this shorba. I usually add a dash of butter while serving and that's it. The pot will be empty within minutes. It is best when served hot. I know there is no need to tell you how healthy spinach is. Just try it out and you will come to know how tasty it is.

Recipe Source: Sanjeevkapoor.com

Ingredients

2 bunch Spinach/Palak
1 Black Cardamom
2 Cloves
1 inch Cinnamon
2 tbsp Maida/All purpose flour
2 tbsp Olive oil
2 inch Ginger (chopped)
3 - 4 Garlic (chopped)
1 Onion (medium, chopped)
4 - 5 Black peppercorns
2 Bay leaves
Salt to taste
1 tsp Cumin powder


Method

• Wash spinach thoroughly, blanch them in boiling water for 2 - 3 minutes, drain and refresh them in cold water. Drain again and make a puree out of it. Keep this aside.
• Heat oil in a non stick pan. Add black cardamom, cloves, bay leaves, cinnamon, ginger, garlic and onion. Saute till onion starts changing its colour.
• Now add black peppercorns and maida/all purpose flour. Saute it for 2 - 3 minutes.
• Add cumin powder and salt. Mix well. 
• Add 5 cups of water. Let it simmer for approximately 10 minutes. Stir in between.
• Take off from heat and strain it.
• Add the pureed spinach into the strained stock and let it simmer for 5 minutes. Stir in between.
• Take off from heat and serve it hot either by adding a bit of butter or by drizzling a bit of cream on top of it.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust it as per your taste*


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