Strawberry Limeade

Serves 2
Preparation Time: 10 minutes
Chilling Time: 30 minutes


Ingredients:

• 1 cup chopped strawberries
• 2 tbsp sugar
• 1/4 cup lime juice
• 1/2 tsp salt
• 2 cups of drinking water
• Ice cubes
• Sliced lime and sliced strawberries

Method:

1. First add 1 cup chopped strawberries, sugar, salt and lime juice to the blender and blend to a smooth paste.
2. Then add 2 cups of water and blend again.
3. Serve chilled with sliced lime, sliced strawberries and ice cubes.

Apple & Corn Salad

Ingredients

• 1 apple cut into small cubes
• 2 lettuce leaves chopped
• ½ cup cooked corn kernels
• ½ cup cooked pasta (any shape)
• ½ cup yogurt
• 2 tbsp mayonnaise
• ½ tsp black pepper powder
• ½ tsp sugar
• Salt

Method:

1. In a bowl, mix together yogurt, mayonnaise, black pepper powder, sugar and salt to a smooth dressing.
2. In another bowl mix together chopped apple, boiled pasta, lettuce leaves and corn.
3. Refrigerate both the bowls for 30 minutes.
4. Just before serving add the yogurt dressing to the chopped salad and mix well.
5. Serve chilled.

Baked Marrow with Mince Stuffing

Ingredients:

• 10 small or medium size marrows 
• 1 cup grated cheddar cheese
• 50 gms butter
• 4 tbsp olive oil

For mince stuffing:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients of the mince stuffing. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 
6. Preheat oven to 250 deg C. 
7. Take each marrow and cut into half length wise and scoop out the pulp from the center to make it look like a boat. 
8. Drizzle some olive oil and bake for 15 minutes.
9. Stuff each marrow with mince as much as it can hold. Sprinkle some cheese and butter on each of them and again bake till the cheese melts. (for about 10 to 15 minutes)
10. Serve hot as a snack or as a light dinner.

Spicy Chicken & Lentil Khichdi | Lentil, Rice & Chicken Porridge

A complete meal in itself with goodness of lentils, vegetables, chicken and rice all in one dish. Ideal as an iftar dish if you need to serve a large crowd. You can also make use of your left over rice and transform it into a a spicy and tasty porridge.











Serving size: 4 to 5

Ingredients


For cooking rice:

• 1/4 cup basmati rice
• 3 tbsp moong dal (green gram)
• 1 small carrot finely chopped
• 1/2 cup green peas
• Salt
• 1 bay leaf
• 3 cups of water (or little more)

For chicken masala:

• 5 pieces of chicken
• 1 medium onion 
• 1 medium tomato
• 2 green chilies
• 1 tbsp ginger & garlic paste
• Whole spices: 1 cinnamon stick 1/2 inch, 3 cloves, 2 cardamom
• 2 tsp red chili powder
• 1 tsp cumin powder
• 1 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/2 tsp garam masala powder
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil
• Ghee, ginger jullien for serving 

Preparation:

• Wash and soak rice and lentils for 15 minutes.
• Chop onion, tomatoes, carrot, green chilies, mint leaves and coriander leaves
• Keep chicken pieces ready

Method:

1. Heat a sauce pan and boil soaked rice, lentils, carrot, green peas along with salt, bay leaf and 3 cups of water.
2. Cook rice till it is over cooked and mushy. Add water if needed and keep the consistency of a thick soup. (It should not be dry)
3. Once it is cooked, remove from heat and set aside.
4. Heat oil in another sauce pan and fry chopped onion till it is light pink.
5. Add all the whole spices, chopped green chilies and ginger garlic paste. Fry for 1 minute.
6. Then add chopped tomatoes, 2 tsp red chili powder, 1 tsp cumin powder, 1 &1/2 tsp coriander powder, 1/4 tsp turmeric powder, chicken pieces and salt.
7. Cook chicken along with spices for 2 minutes. Add little water if spices stick to the pan.
8. Place the lid and cook till chicken pieces and fully done.
9. Remove chicken pieces from the masala, shred it and discard the bones.
10. Add boiled rice and lentil mixture to the masala along with shredded chicken, chopped mint leaves, chopped coriander, 1/2 tsp garam masala powder and 1 tbsp lemon juice.
11. Stir well and and cook the porridge on low heat for 5 minutes.
12. Serve hot topped with ghee and ginger julliens.

Ragi & Almond Drink | Red Millet Drink | Finger Millet Drink

Ragi is also known as Red Millet or Finger Millet. It has tremendous health benefits like - aids in weight loss, increases bone strength, controls diabetes, reduces cholesterol, treats anemia, aids digestion and the list goes on. Especially during fasting days, taking ragi drink or in any form gives the body a cooling effect.

1 cup = 250 ml

Ingredients: (For 4 servings)

• 1 1/2 tsp whole ragi
• 3/4 cup almonds
• 3 cups of milk
• Sugar as needed
• 2 cardamom
• Pinch of cinnamon powder

Method:

1. Soak ragi and almonds overnight or at least for 4 hours. Peel the almonds.
2. Grind into a smooth paste by adding cardamom and 1 cup water.
3. Take a muslin cloth and sieve the ragi almond juice, discard the leftovers on the cloth.
4. Heat a heavy bottom sauce pan and add the sieved ragi and almond juice along with milk and sugar. Keep stirring and cook on low flame till it starts to boil.
5. After it reaches boiling point, cook for 1 more minute and then turn off the heat.
6. Set aside and wait till it reaches room temperature. Chill in the refrigerator for 2 hours.
7. This drink can be served either hot or chilled.
8. Sprinkle cinnamon powder on top and serve.  

Note: You need to constantly stir the drink while it is cooking and keep a close watch on it. Adjust sugar according to your preference. I added little less than 1/2 cup sugar. 

Variation:

Substitute ragi for wheat and make Wheat & Almond Drink. Whole procedure and quantity remains the same.  

Step by step pictures

Berry & Banana Smoothie

1 serving recipe

Ingredients:

• 1 cup milk
• 1/2 banana
• 3 strawberries
• 1/4 cup blueberries (or 1 tbsp blueberry jam)
• 2 tbsp honey

Method: Blend together all the above mentioned ingredients till smooth. Serve chilled

Mango Orange Cooler

Serving Size: 1 glass



Ingredients:

• 3 tbsp mango pulp
• 3/4 glass fresh orange juice
• Sugar or honey (optional)
• 3 to 4 ice cubes
• Orange slices
• Mint leaves for garnish 

Method:

1. Take a tall glass, and place some ice cubes followed by mango pulp and orange and orange juice.
2. Garnish with orange slices and mint leaves.
3. Serve chilled.

Red Velvet Cutlet with Cream Cheese

Ingredients:

• 2 cups boiled & grated potatoes
• 1 cup steamed & grated beetroot
• 1/2 cup steamed & grated carrot
• 1 cup bread crumbs
• 300 gms cheese triangles / grated cheddar cheese (optional)
• 3 tbsp plain flour mixed with 9 tbsp of water (or more)
• 1 slice of bread
• 1 tsp chopped green chilies
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tsp red chili powder
• 1 & 1/2 tsp roasted cumin powder
• 2 tsp amchoor powder
•  1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• Salt
• Cooking oil

Preparation:

• Boil potatoes with skin. Peel and grate.
• Steam carrots and beetroot, grate and set aside.
• Mix plain flour with water to make a thin water like consistency.
• Keep bread crumbs and cheese ready.
• Chop 1 green chili, finely grate ginger and garlic.
• This cutlet can be made without cheese too.

Method:

1. In a large bowl, add grated potatoes, carrots and beetroot along with all spice powders, salt, green chilies, garlic and ginger.
2. In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
3. Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into flour mixture and then into bread crumbs and give it a nice shape.
4. Heat few drops of oil in a non stick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
5. Serve hot with any sauce of your choice.

Note: 

• In case if the cutlet mixture becomes too soft and watery then add some bread crumbs.
• If it becomes too spicy or salty then add more boiled potato.
• Cheese stuffing is optional and can be opted out.

Baked Sweet Potato Sticks

Ingredients:

• 2 big size sweet potaoes
• 2 tbsp olive oil ( or any other cooking oil)
• 1 tbsp chat masala powder
• 1 tsp red chili powder
• 1 tsp black pepper powder
• Salt to taste

Method:

1. Wash and cut the potatoes into wedges or sticks.
2. Place the pieces in a large mixing bowl.
3. Then add olive oil, salt, pepper powder, chat masala powder and red chili powder. You can adjust the spices according to your preference.
4. Set aside for 30 minutes.
5. Preheat oven to 250 deg C. Place the wedges on baking tray.
6. Bake for 15 to 20 minutes or till the potatoes are cooked.
7. Serve hot with any chutney, cheese dip or Hummus.

Recipe: Click here - Hummus, Chutney

  

Dal Palak | Spinach & Lentil Curry

Quick & easy way to prepare lentil along with spinach, which pairs well with homemade roti or phulkas. Excellent dish for those who are on diet or for those who are looking for a healthy dinner option.

Ingredients:

• 1 cup urad dal | black lentil
• 2 cups of chopped spinach leaves
• 1 medium onion 
• 1 small tomato
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 green chilies
• 1 tsp whole cumin
• 2 dry red chilies
• 1/4 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 1/4 tsp garam masala powder
• Salt
• 4 to 5 tbsp of cooking oil

Preparation:

• Wash and soak 1 cup urad dal for 15 minutes.
• Finely chop 1 onion, 1 tomato, coriander leaves and green chilies.
• Grated ginger and garlic.

Method:

1. Boil soaked urad dal in water along with salt, till it is cooked and yet whole and firm. Do not overcook the lentils. Strain and set aside.
2. Heat oil in a sauce pan and add 1 tsp whole cumin and dry red chilies. Then add grated ginger & garlic. After few seconds add chopped onion and saute till light golden.
3. Add chopped tomato, chopped green chilies, 1/4 tsp turmeric powder and 2 tsp red chili powder. Cook till tomatoes are soft and everything is well combined (5 minutes).
4. Now add chopped spinach, 1 tbsp lemon juice, 1/4 tsp garam masala powder and salt. Cook for 2 to 3 minutes covered.
5. Finally add boiled lentils and stir gently. Add some water if needed. Cover and cook on low flame for 5 minutes.
6. Garnish with chopped coriander leaves and some ghee.
7. Serve hot.

Carrot & Cabbage Coleslaw

Ingredients:

• 4 cups of shredded cabbage
• 1/2 cup of grated carrot
• 1/2 cup yogurt
• 1/4 cup cream
• 1/4 cup milk (boiled & cooled)
• 2 tbsp mayonnaise
• 2 tsp sugar
• 1 tsp black pepper powder
• 1 tsp vinegar
• Salt to taste

Method:

1. In a small bowl mix together yogurt, cream, mayonnaise, sugar, salt, black pepper and vinegar. Mix well to a smooth consistency. While mixing, slowly keep adding the milk till well combined.
2. In a large bowl add shredded cabbage & grated carrot.
3. Refrigerate both the bowls till serving time.
4. Just before serving add the dressing to the cabbage and serve the coleslaw chilled.

Broccoli & Apple Salad

Ingredients:

• 1 cup broccoli florets (steamed or boiled)
• 1/2 carrot sliced
• 1 cucumber chopped
• 1 apple chopped
• 1/2 cup boiled chick peas
• 1/2 red capsicum chopped
• 1/4 cup cream
• 1/2 cup whisked yogurt
• 1/2 tsp black pepper powder
• Salt

Method:

1. In a large bowl mix together cooked broccoli, carrot, cucumber, apple, chickpeas and capsicum.
2. In a separate bowl mix together cream, yogurt, salt and black pepper.
3. Chill in the refrigerator till serving time.
4. Just before serving add the dressing to the salad and serve.

Potato Salad

Ingredients:

• 4 small size potatoes
• Half carrot grated
• Few leaves of spring onion
• 3 tbsp of yogurt
• 1 tbsp mayonnaise
• 2 tsp mustard sauce
• 1 tsp black pepper powder
• Salt
• Few slices of pickled jalapeno peppers (optional)

Method:

1. Boil the potatoes whole with skin till just done. Do not over cook. Cool, peel and cut into big size cubes.
2. Take a large mixing bowl and add all ingredients except potatoes. Mix the dressing well and refrigerate for 30 minutes.
3. Then add potatoes and mix gently.
4. Serve chilled.

Idli Sambhar & Chutney

How to make idli:

Ingredients:

• 3 cups Idli rice / parboiled rice / any short grain rice
• 1 cup urad dal (split black gram)
• 1/4 tsp fenugreek seeds
• 1 cup cooked rice  OR 3/4 cup beaten rice
• Water for grinding

Method:

1. Wash idli rice well and soak separately. Wash urad dal and soak separately. Add 1/4 tsp of fenugreek seeds (methi seeds) into the soaked urad dal. Soak for at least 4 hours.
2. Place the soaked urad dal into the mixer jar and grind with little water. While grinding, the urad dal has to become fine, creamy and fluffy. The consistency should be like a very thick milk shake.
3. Remove the batter into a large bowl. 
4. Then add soaked rice and cooked rice to the grinding jar and grind in batches with little water as needed. This time the paste should not be very smooth. Grind till you can feel the rice as fine a rava. Pour the batter into the urad dal batter. Mix well till both the batters combine very well with each other.
5.  Keep the batter covered in a warm place to ferment overnight.
6. If the batter looks bubbly and slightly risen indicates that it is well fermented.
7. Stir the batter well and add 1 tsp salt and 1/4 tsp of baking soda (mixed with 1 tbsp water). Again mix well and keep aside for 5 to 10 minutes. Till then you can keep your steamer ready.
8. Grease the idli moulds with butter and pour the batter into the moulds. 
9. Place the moulds in the hot steamer and steam for 7 to 10 minutes.
10. Remove from the steamer, let it cool for sometime. Remove Idlis from the mould and serve hot with Sambar & Chutney.

How to make Sambar?

Ingredients:

Cook all in a pressure cooker

• 1/2 cup toor dal ~pigeon pea lentil (washed)
• 1 medium onion roughly chopped
• 1 medium tomato chopped
• 2 green chili chopped
• 5 to 6 curry leaves
• 1/4 tsp turmeric powder (or less)
• Salt
• 2 tbsp oil

Other ingredients:

• 3 to 4 tbsp of sambar powder (any brand)
• 1/2 cup tamarind soaked water
• 2 drum sticks boiled (optional)
• 1 small potato cut in cubes & boiled
• 1 carrot cut into small pieces & boiled
• Any other veggies of your choice.
• 3 to 4 tbsp grated jaggery (optional)
• 1/2 cup chopped coriander leaves.

Method:

1. Once the dal is cooked in pressure cooker, open the lid and mash slightly. Add all the cooked vegetables of your choice.
2. Place it on heat and cook. 
3. Add samabar powder, tamarind juice and jaggery. Check salt and sourness and adjust accordingly.
4. Bring to a slow boil and finally add chopped coriander.
5. Serve hot with Idlis.

Coconut Green Chutney

Ingredients:

• 1 cup fresh grated coconut
• 1 small piece of ginger grated
• 1 clove of garlic chopped
• 1 green chili chopped (1-if it is too hot; 2 if mild)
• 1/2 tsp cumin whole
• 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
• 3 tbsp roasted chana dal (also known as phutana)
• Small bunch of fresh coriander leaves chopped (1 cup)
• Salt to taste
• 4 curry leaves.

Method:

Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

If you want to temper it: Heat 2 tbsp of oil in a small pan, when medium hot add 1 tsp urad dal and 1 tsp mustard grains. When it starts crakling, add 2 dry red chilies and 4 to 5 curry leaves. Keep for few seconds and pour on the chutney.

Chicken & Broccoli Steamed Momos

Momos are steamed dumplings, very popular in Nepal and eastern part of India. In the recent years it has been on the top street food list throughout the country and also other parts of the world. 

A simple dough stuffed with either vegetables or raw meat, wrapped in various forms and steamed to perfection. It stands high on health point of view due to the steam cooking, and it tastes equally good. In this recipe, instead of stuffing raw chicken I have precooked it.


Momos will never be complete without its chutney. Either you can make your own chutney according to the given recipe, or you can combine equal parts of tomato sauce and chili garlic sauce. Sriracha sauce also goes well with it.

Serving Size: 13 to 15 dumplings
Preparation time: 30 to 40 minutes
Cooking time: 10 minutes per batch
Total time: 1 hour (approx)

Ingredients:

For the dough: Mix together with enough water and make a soft dough. 

• 2 cups plain flour
• Salt
• 2 tbsp cooking oil
• water to make the dough

For the stuffing:

• 300 gms chicken mince
• 4 to 5 pieces of broccoli florets
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 green chilies chopped
• 1/4 cup chopped white spring onion
• 1/4 cup chopped green spring onion
• 2 tbsp soy sauce
• 1 tsp black pepper powder
• Salt
• 2 tbsp cooking oil

Preparation:

1. Prepare the dough and set aside.
2. Put the broccoli florets in hot boiling water for 10 minutes. Drain and discard the water.
3. Steam the broccoli for 15 minutes and chop into small pieces.
4. Chop garlic, ginger, green chili and spring onion.
5. Keep the steamer ready.
6. Tip: While preparing dough and chopping you can keep the broccoli for steaming.

Method for making Chicken stuffing:

1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.

2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.

3) Cook covered till chicken mince is fully cooked. And all the water has dried up.  

4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.

Method for making dumplings:

1) Divide the dough into small lemon size 13 or 15 size balls.

2) Flatten each ball to a thin small size disc of around 4 inches in diameter. (this is to give you a rough idea as to how big the disc should be). While rolling, make the edges more thin than the center.

3) Place 1 tbsp of chicken filling in the center of the disc. 

4) Try to fold partially into half and pinch both ends.(as shown in the pic)

5) Start making small pleats only on one side. And keep pressing the ends.

6) Keep the prepared dumplings on a greased plate and keep it covered with a damp cloth. Repeat the procedure with all other dumplings.

7) Keep the steamer ready with water and wait till it starts steaming.

8) The dish in which you are going to steam should also be smeared with oil, or if available keep a banana leaf. 

9) Keep the dumplings in the steamer and cook for 10 to 12 minutes. (maximum 15 minutes, not more than that)

10) Serve hot with Momos Chutney. You can also serve them with Sriracha Sauce. 

How to make Momos chutney:

Grind together - 6 to 7 dry red chilies (soaked in hot water for 15 min), 2 big cloves of garlic, 1 small chopped tomato, 1 tbsp vinegar, 1 tsp sugar and salt.

Recipe Summary

Ingredients:

For the dough: Mix together with enough water and make a soft dough. 

• 2 cups plain flour
• Salt
• 2 tbsp cooking oil
• water to make the dough

For the stuffing:

• 300 gms chicken mince
• 4 to 5 pieces of broccoli florets
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 green chilies chopped
• 1/4 cup chopped white spring onion
• 1/4 cup chopped green spring onion
• 2 tbsp soy sauce
• 1 tsp black pepper powder
• Salt
• 2 tbsp cooking oil

Preparation:

1. Prepare the dough and set aside.
2. Put the broccoli florets in hot boiling water for 10 minutes. Drain and discard the water.
3. Steam the broccoli for 15 minutes and chop into small pieces.
4. Chop garlic, ginger, green chili and spring onion.
5. Keep the steamer ready.
6. Tip: While preparing dough and chopping you can keep the broccoli for steaming.

Method for making Chicken stuffing:

1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.

2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.

3) Cook covered till chicken mince is fully cooked. And all the water has dried up.  

4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.

Method for making dumplings:

1) Divide the dough into small lemon size 13 or 15 size balls.

2) Flatten each ball to a thin small size disc of around 4 inches in diameter. (this is to give you a rough idea as to how big the disc should be). While rolling, make the edges more thin than the center.

3) Place 1 tbsp of chicken filling in the center of the disc. 

4) Try to fold partially into half and pinch both ends.(as shown in the pic)

5) Start making small pleats only on one side. And keep pressing the ends.

6) Keep the prepared dumplings on a greased plate and keep it covered with a damp cloth. Repeat the procedure with all other dumplings.

7) Keep the steamer ready with water and wait till it starts steaming.

8) The dish in which you are going to steam should also be smeared with oil, or if available keep a banana leaf. 

9) Keep the dumplings in the steamer and cook for 10 to 12 minutes. (maximum 15 minutes, not more than that)

10) Serve hot with Momos Chutney. You can also serve them with Sriracha Sauce. 

How to make Momos chutney:

Grind together - 6 to 7 dry red chilies (soaked in hot water for 15 min), 2 big cloves of garlic, 1 small chopped tomato, 1 tbsp vinegar, 1 tsp sugar and salt.