Poha Sticks / Crispy Poha Sticks / Poha Fingers / Poha Rolls / Aloo Poha Stick - Easy Evening Snack Recipes

Poha Sticks

Ingredients
Boiled potatoes - 1 large
Powdered thin poha / Flattened rice - 1/2 cup
(add according to the need,consumption of poha depends upon the quality of the potato)
Salt to taste
Red chilly flakes - 1 tsp heaped
Jeera powder - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tsp
Chopped spring onions - 1 tsp
( you can replace with coriander leaves)
Oil to deep fry as needed

Poha Fingers

Method
Take a bowl mash the potatoes till smooth.Make sure there are no lumps.
Now add all the mentioned above ingredients, mix and form a dough.
Do not add any water or oil to mix.
Take small portion of the mixture and roll it out to the thickness you want,cut it into finger size.
Heat oil in a pan and deep fry these in medium flame till crisp and light brown on all sides.
Remove and serve these poha sticks hot with ketchup.
This is a perfect evening tea time snack.


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Cauliflower Pongal / Cauliflower Rice Pongal / Cauliflower Rice Ven Pongal / Pongal With Cauliflower Rice

Cauliflower Rice Pongal

Tempering ingredients
Oil - 1 tsp
Ghee - 2 tbsp
Crushed whole black pepper - 3/4 tsp
Jeera - 1/2 tsp
Cashew nuts - 8 chopped
Grated ginger - 1 tsp
Slit green chillies - 2
Curry leaves few
Hing - 1/8 tsp
Other ingredients
Frozen cauliflower rice - 2 cups
( If using freshly grated cauliflower then steam till cooked or microwave for 5 to 6 minutes)
Yellow moongh dal - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp

Cauliflower Ven Pongal

Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out,pour 1 & 1/2 cups of water and turmeric powder pressure cook till soft.
Heat ghee and oil in a pan and temper it with above mentioned ingredients.
Now add the cooked dal,cauliflower rice and salt mix well.
Pour 1 cup of hot water and in low flame cook till cauliflower rice is cooked and well combined.
Switch off the stove garnish with curry leaves and serve hot.


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Mango Rose Delight / Rose Mango Delight / Easy Mango Delight / Mango Delight - A Quick Mango Dessert

Mango Rose Delight

Ingredients
Butter pound cake - 1 medium size
(I used store bought,trim the cake and cut into 3 semi thick square pieces))
Ripe sweet mango - 1 small size chopped
( peeled and chopped)
Cardamom powder - 1/4 tsp
Milk - 1/2 cup
Rose syrup / Rooh Afza - 2 tsp
Sugar - 1/2 tsp ( optional)
Chopped nuts - 2 tsp
( I used almonds and pistachio)
Honey - 1 tsp
( add only if your mangoes are not sweet)

Mango Delight

Easy Mango delight

Method
Take a mixi jar add the mango cubes (save some for garnish) ,honey and cardamom powder.Blend to a fine puree,keep it aside.
Add the sugar and rose syrup to the milk mix till sugar has dissolved.
Take a tray or shallow plate place a cake piece and spread the mango puree evenly on top.sprinkle some nuts.
Place the second cake slice on top and repeat the same.Finish it off with the 3rd slice.
Sprinkle chopped mango cubes and nuts on top.Drizzle some rose syrup.
Slowly pour the rose milk at the base.Keep it in fridge for 30 minutes and serve cold.
Enjoy this easy mango rose delight!

Note:
Use your imagination and create with different fruits and the base liquid.

For more Mango recipes click HERE


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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
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 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 with 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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