Moongh Dal Idli |
Ingredients
Tempering
Oil - 2 tsp
Mustard seeds,urad dal -each 1/2tsp
Hing-a pinch
Curry leaves chopped-little
Method
Heat oil in a pan and temper it with above ingredients.
Moongh Dal Idli |
Ashgourd Pomegranate Salad |
Ash gourd grated - 1 cup
( peel skin grate the ash gourd and squeeze out the water.Do not discard the juice add little salt and drink or add it to any gravy)
Pomegranate - 1/4 cup
Chopped coriander leaves - few
Salt and pepper to taste
Curd - 1/2 cup
Crushed roasted peanuts - 2 tsp
Ash Gourd Salad |
Take a bowl mix all above ingredients together and serve immediately!
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Aval Milk |
Ingredients
Aval /Poha - 1/4 cup
( roast the poha till they are crisp)
Cold milk - 1 cup
Sugar as needed
Mashed ripe banana - 1
Raisins - 1 tsp
Roasted peanuts - a handful
Cherry for decoration
Sweet Poha Milk |
Take a tall glass add the mashed banana at the bottom sprinkle the roasted aval add needed sugar next add the roasted peanuts and raisins lastly pour the cold milk.
Repeat the same till you reach the top,garnish with cherry and serve immediately as a refresher.
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Pink Lemon Juice |
Cold water - 2 cups
Basil seeds / Sabja seeds - 1 tbsp
( soaked in water for 10 minutes)
Lemon juice - 1/2 of a big lemon
Sugar as needed - around 4 tsp
( instead of sugar honey can be used)
Salt a tiny pinch
Red grapes - 1/4 cup or a handful
Pink Lemon Juice |
Add the grapes into a blender and grind smooth.Filter the mixture to get a clear juice.
Take a wide bowl pour the lemon juice,grape juice,cold water,salt and sugar,mix well till sugar is dissolved.
Just before serving mix the soaked sabja seeds and serve cold.
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Edible Glitter |
Ingredients
Water - 1 cup
Cornflour - 1 tbsp
Food colours of your choice
Vegan Glitter |
Method
Pour water in a pan add the food colour and cornflour mix till they dissolve.
Switch on the stove and in low flame keep mixing till the mixture turns thick.
Switch off the stove while still hot using a brush spread this mixture evenly on a thick plastic sheet.
The spread should be slightly thick,if too thin they will stick to the sheet and you can't remove them.
Dry it inside the house for 10 to 15 hours or till completely dry.
Gently peel the sheet from the plastic sheet , break into pieces and dry grind to a fine powder.
Sieve the powder and your edible glitter is ready to sprinkle on top of cakes or cup cakes.
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Aloo Palak Fry |
Oil - 4 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Jeera - 1/2 tsp
Red chillies - 2
Hing - a generous pinch
Other ingredients
Large potato - 1
( skin peeled and cut into cubes)
Chopped Palak - a small bunch
Chopped onion - a handful
Crushed garlic - 3
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/4 tsp
Garam masala - 1/8 tsp
Salt to taste
Chopped curry and coriander leaves for garnish
Method
Heat oil in a pan and temper it with above mentioned ingredients.
Add chopped onion,garlic and the cubed potatoes saute for a minute.Add turmeric powder and salt in low flame fry till potatoes are cooked.
Add the red chilly powder,coriander powder,jeera powder and the chopped palak saute till raw smell has disappeared and everything is well combined.
Switch off the stove add the garam masala,chopped curry and coriander leaves.
Mix and best served as a side dish for rice or roti.
Note:
Replace with any greens of your choice in this recipe.
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Crispy Corn Chaat |
Sweet corn - 1 can ( 15.25oz)
( Squeeze and remove the water)
Corn flour - 3 tsps (heaped)
Rice flour - 1 & 1/2 tsp
Red chilly powder - 1/2 tsp
Soy sauce - 1 tsp
Salt to taste
Oil - 2 tsp
Chopped onion. tomato, coriander leaves - as needed
Chaat masala, Black Salt and Jeera powder - as needed
Lemon juice - 1 tsp
Method
Take a wide bowl add the sweet corn,rice flour,corn flour,salt,chilly powder,oil and soy sauce,mix well till combined.
Pre. heat the air fryer at 350 deg.F then place a foil on top of the inner plate of the Gourmia air fryer , spread the corn even in a single layer.
Air fry for 15 minutes shake the basket after 5 minutes. Each air fryer is different so temperature and time may vary.
Once done cool for a minute and add the chopped onion,tomato,coriander leaves,lemon juice and seasonings,toss well and serve immediately.
Note:
Fresh corn can be used in this recipe instead of canned corn.
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Broccoli Leaf Soup |
Broccoli leaf - 1 large
( remove vein and stalk,chop the leaves finely)
Chopped garlic - 4
Chopped onion - a handful
Olive oil - 1 tsp
Salt and Pepper powder to taste
Crushed Italian seasonings - 1/4 tsp
Butter - 1 tbsp
All purpose flour - 1 tsp (heaped)
Milk - 3 cups
Stock - 1 cup
Cream - 1/8 cup
Cheese of your choice for garnish
Chilly flakes as needed for garnish
Method
Heat 1 tsp of olive oil in a pan fry onion,garlic and chopped broccoli leaves until leaves are wilted.
Switch off the stove and cool then put it into a blender and grind to a smooth mixture,keep it aside.
Heat a pan add butter once its melted add the flour and in low flame fry till raw smell has disappeared.
Pour the water,stock and the ground mixture,keep stirring continuously and cook in low flame till well combined.Give a boil and switch off the stove.
Filtering the soup is optional , add the salt,pepper powder,Italian seasonings and the cream mix and serve hot garnished with some chilly flakes and cheese on top.
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Broccoli Keerai Chutney |
Oil - 1 tsp
Broccoli leaf - 1 large
( remove vein and chop finely)
Chopped onion - a handful
Garlic - 4
Green chillies - 5
Salt to taste
Tempering
Sesame oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Jeera - 1/4 tsp
Red chillies - 3
Curry leaves few
Hing - 1/4 tsp
Turmeric powder - a generous pinch
Crushed garlic - 1
Method
Heat oil in a pan saute onion,garlic,green chiilies and broccoli leaves till the leaves shrink.Do not over cook and loose the nutrients.
Cool the mixture add salt and grind to a semi smooth paste,transfer into a bowl.
Heat oil in a pan and temper it with above ingredients and pour the hot tempering on top of the ground mixture and mix.
Best mix with hot rice and enjoy!
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Sweet Potato Kheer |
Sweet potato boiled and mashed - 1 cup
Whole milk - 4 cups
Sugar - 1 tbsp
( Add according to the sweetness of the sweet potato)
Fried cashew nuts in ghee - 1 tbsp
Cardamom powder - 1/4 tsp
Crushed saffron strings - a generous pinch
Method
Bring the milk to a boil reduce the stove and add the mashed sweet potato and sugar.
Quickly mix well and cook in low flame for few minutes or till the consistency you want.
Switch off the stove add the fried nuts , saffron and cardamom powder mix and serve hot!
Note:
a) Add nuts of your choice and any colour sweet potato can be used.
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