Coconut Cauliflower Rice / Cauliflower Coconut Rice

Cauliflower Coconut Rice

Ingredients
Frozen cauliflower rice - 2 cups ( heaped)
( If using fresh cauliflower then grate the cauliflower and steam till cooked and then use)
Freshly grated coconut - 1/2 cup
Salt to taste
Pepper powder - 3/4 tsp
Chopped green chilies - 2
Curry leaves few
Tempering
Oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Hing - 1/4 tsp
Chopped cashew nuts - 8

Cauliflower Coconut Rice

Method
Heat oil in a pan temper with mustard,urad dal,channa dal,cashew nuts and hing saute till light brown.Add green chillies,few curry leaves and fry for a minute.
Now add the cauliflower and grated coconut,in low flame saute till raw smell has disappeared and cauliflower is dry and cooked.
Lastly add salt and pepper powder,toss them well.
Garnish with curry leaves & serve them warm.


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Vegetable Tikka / Grilled Vegetables

Vegetable Tikka

Ingredients for marination
Vegetables of your choice - 4 cups
( I used cubed colored bell peppers,squash,beetroot,mushroom,onion,sweet peppers ,cauliflower)
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 1 tbsp
Ginger and garlic paste - 1 tsp
Grated jalapeno chilly - 1
Thick hung curd - 1/ 2 cup
Corn flour - 1 tsp
Cheddar cheese - 3 tsp
Lemon juice - 2 tsp
Oil - 3 tsp

Grilled Vegetable Tikka

Method
Take a wide bowl mix all above ingredients together, cover and rest them for 10 minutes.
Spread the marinated vegetables evenly in a baking tray.
Broil in low temperature till vegetables are grilled well.In between mix and broil the other side too.each oven is different so keep an eye on the cooking time.
Once well cooked and top is light dark colour remove from oven.
Sprinkle chaat masala on top (optional) and enjoy:
Serve hot with mint curd chutney

Note:
Alter the spice and masala level according to your taste.

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Mushroom Soup / Clear Mushroom Soup / Chinese Clear mushroom Soup / Kalan Soup- Easy Soup Recipes

Mushroom Soup

Ingredients
Button mushrooms sliced - 15
Salt and Pepper powder to tasre
Chopped spring onions - 1/4 cup
Soy sauce - 1 tbsp
White vinegar - 1 tsp
Water or Broth - 6 cups
Ginger and garlic paste - 1/4 tsp
Sesame oil - 1 tsp
Corn flour - 1 tsp ( optional)
( diluted with 2 tbsp of water)

Clear mushroom soup

Method
Heat oil in a sauce pan add some spring onions and saute,next add the ginger /garlic paste and saute till raw smell has disappeared.
Add the sliced mushrooms and saute for a minute.
Pour the water/broth add soy sauce,vinegar and seasonings,simmer the soup for 5 minutes.
Lastly add the diluted corn flour mix and give a boil.
Switch off the stove garnish with spring onions and serve hot.


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Sesame Juice / Ellu Juice / Til Juice /Sesame Seed Juice / Sesame Seeds Milkshake / Sesame Drink - Refreshing Summer Drinks

Sesame Juice

Ingredients
Sesame seeds - 2 tsp
( use any colour seesame seeds)
Jaggery/Palm Sugar/White Sugar /Brown sugar - as per taste
( I used 2 tsp jaggery)
Cold milk - 1 cup
Cold water - 1 cup
Cardamom - 1

Ellu Juice

Method
Heat a pan add the sesame seeds and dry roast till they splutter.
Do not burn them,let it cool completely.
Take a mixi jar add the roasted sesame seeds,cardamom and jaggery grind to a fine powder.
Then add the milk and grind to a smooth liquid.
Filter this liquid and dilute with water.
Pour it into a glass and serve cold.
Best refreshing summer drink!

Note:
a) While grinding you can also add some fresh coconut too for extra richness and flavour.
b) I usually like to serve this juice cold.


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Stuffed Baked Tomatoes / Baked Tomatoes / Stuffed Tomatoes With Potato and Cauliflower

Baked Tomatoes

Ingredients
Leftover Gobi/cauliflower paratha stuffing - 6 tsps
(Its nothing but sauted grated cauliflower with some ginger/garlic paste,grated green chillies, chilly powder,turmeric powder,salt and jeera powder )
Cooked and mashed aloo/potato - 1 medium size
Ripe firm tomatoes - 5
(cut the top and carefully scoop out the flesh/pulp)
Bread crumbs - as needed
Grated or shredded cheese - 1/4 cup
( I used Mexican 4 blend cheese,use any cheese of your choice)
Olive oil - 6 tsps

Stuffed Baked Tomatoes

Method
To a bowl add the mashed potato,gobi stuffing,cheese and salt if needed and mix it well.
Take some filling and fill it into the tomatoes.Sprinkle some bread crumbs evenly on top.
Arrange them in a baking tray or dish and drizzle some oil on top.
Bake these stuffed tomatoes at 400 deg F for 30 minutes or till cooked and light brown on top.
Each oven is different so keep an eye on the temperature and cooking time.
Enjoy warm or hot!

Note:
a) Use your imagination on creating the filling.
b) This dish can be served as an appetizer too.



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Raw Beetroot Walnut Salad / Beetroot Walnut Salad / Beetroot Salad - Healthy Salad Recipes

Beetroot Walnut Salad

Ingredients
Grated beetroot - 1 medium size
( wash and peel the skin then finely grate)
Grated ginger - 1 tsp
Chopped Jalapeno chilly
( seeds removed and finely chopped)
Chopped fresh mint leaves - 1 tbsp
Chopped walnuts - 1/4 cup
Olive oil - 1 tsp
Honey - 1/2 tsp
Lemon juice - 2 tsp
Salt to taste

Beetroot Salad

Method
Take a bowl add all the above mentioned ingredients.
Gently toss till everything is well combined.
I usually keep it in fridge for 5 minutes and serve cold or serve immediately!


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Vegetarian Shepherd's Pie / Shepherd's Pie - One Pot Dish Recipe

Vegetarian Shepherd's Pie

Ingredients for the top layer

Boiled potatoes - 2 large

Pepper powder to taste

Nutmeg powder - a generous pinch

Garlic salt - to taste

Butter -2 tbsp

Mexican 4 cheese blend - 1/2 cup cheese

( or use your favorite cheese)

Milk -  1/4 cup

( or add as needed)

Method

Peel off the skin from the potatoes and mash them well till smooth.

To this add the garlic salt,pepper powder,butter,milk and cheese.

Mix it well till its a semi thick mixture. Keep it aside.

Ingredients for the base layer

Mixed vegetables of your choice - 4 to 5 cups

( I used the frozen stir fry vegetable blend)

Salt to taste

Chopped onion - 1/2 cup

Chopped tomato - 1 large

Frozen peas - 1/4 cup

Frozen Corn - 1/4 cup

Cubed paneer a handful

Canned chick pea - 1 cup

(drain out the water from the beans)

Freshly chopped basil leaves - 1 tbsp

Italian seasonings - as needed

Red chilly flakes - 1 tbsp

Corn flour or All purpose flour - 1 tbsp heaped

Olive oil - 1 tbsp

Shepherd;s Pie

Method

Heat oil in a pan add the onions and fry till transparent.

Now add the frozen vegetables, peas, corn, canned beans and tomato fry till the vegetables are half

cooked. If using fresh vegetables add 1/2 cup broth/stock to cook the vegetables.

Add the seasonings , paneer and corn flour mix till the vegetables looks dry. Corn flour absorbs all the

extra water from the vegetable.

Grease a baking tray with butter spread the cooked vegetables evenly, on top add the mashed potato ,

using a spoon spread evenly.

Using a fork or spoon make a decorative patter ( its optional).

You can also fill the mixture into a piping bag and pipe it out, drizzle some butter on top.

Bake this at 400 deg.F for 30  minutes or till the top is light golden brown.

Remove from the oven and serve hot!

Note:

a) Each oven temperature is different so keep an eye on the baking time.
b) Add milk little by little ,do not pour it at once.
c) Add broth to cook only if using fresh vegetables.
d) Meat eater can add ground mutton or chicken.
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Cauliflower Egg Puttu / Cauliflower Egg Bhurji /Egg Puttu / Cauliflower Egg Sabzi / Cauliflower and Egg Scramble / Egg Cauliflower Podimas

Cauliflower Egg Puttu

Ingredients

Finely chopped cauliflower-2 cups

Eggs -4

Salt and pepper powder to taste
Chopped green chillies - 4

Chopped onion -1/2

Chopped curry leaves - 2 tsp

Chopped or grated ginger - 1 tsp

Turmeric powder-1/2 tsp
Red chilly powder - 1 tsp

Tempering

Oil - 1 tbsp

Mustard - 1/2 tsp

Jeera - 1/2tsp

Cauliflower Egg Podimas

Method

Add the cauliflower in a bowl pour water add some salt and turmeric powder,boil till the vegetable is half cooked.Strain out the water and keep it aside.
Beat the eggs well with some salt and turmeric powder,keep it aside.
Heat oil in a pan temper it with mustard and jeera.
Now add the onion, green chillies & ginger fry till it's light brown.
Add the cauliflower,red chilly powder and salt saute for 2 to 3 minutes.
Pour the beaten eggs into the cauliflower and scramble it well.
Once the cauliflower and eggs are cooked and well combined sprinkle some pepper powder,mix and switch off the stove.
Lastly garnish it with curry leaves and enjoy as a side dish for rice or roti.

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Jamun Fruit Juice Recipe / Healthy Jamun Cooler / Jamun Juice / Summer Coolers Recipe / Black Plum Juice - Summer Drinks

Jamun Juice

Ingredients
Jamun/Jambul/Black Plum/Jaman - 20
( I used the frozen jamun so the colour of the drink will differ)
Fresh mint leaves - 8
Black salt - 1/4 tsp
Jaggery or Brown sugar - 1/2 tsp
Cold water as needed to dilute
Ice cubes

Jamun Juice

Method
Take a mixi jar add the jamun,mint leaves and black salt pulse it to remove seeds.
Remove the seeds and blend the pulp to a smooth liquid.
Filter the juice using a seiver into a bowl to this add the brown sugar needed water and ice cubes.
Mix and serve chill.
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Shrimp In Chinese Garlic Sauce / Chinese Shrimp Stir Fry / Garlic Shrimp / Chinese Garlic Shrimp

Chinese Garlic Shrimp

Ingredients
Frozen Cooked shrimp - 15 medium size
Frozen stir fry vegetables - 3 cups
Sliced onion - a handful
Chopped ginger and garlic together - 2 tsp
Sesame oil - 3 tbsp
Salt and pepper to taste
Chopped basil - 1/8 cup
Chinese garlic sauce - 2 tbsp or as needed

Method

Heat oil in a pan add the onion,ginger and garlic saute till light brown.
Add the frozen vegetables and in high flame saute for a minute,next add the cooked frozen shrimp and toss well till they are cooked.
Add salt,pepper,basil leaves and the chinese garlic sauce.toss well till combined.
Switch off the stove and enjoy with fried rice!

Chinese Garlic Sauce Recipe : https://www.sailajakitchen.org/2020/07/chinese-garlic-sauce-chinese-garlic.html

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