July 31, 2016 § Leave a comment
I got this recipe from H, sister in law of my friend R. R recommended that it was a very tasty and healthy soup. I am glad that H shared the recipe with me.
Jeera /cumin seeds
Squeeze of lime juice
Soak the green mung overnight or for 6-8 hours. Wash it well and put in a pressure cooker along with water, turmeric, salt and tomatoe. Cook until 4-6 whistles. Until the cooker is being cooled, take a small pan or a vaghar vessel , add ghee/oil , garlic, jeera , hing.
Once cooker is cooled, grind the dal mixture. And also add the sautéed ingredients to the dal mixture. If needed add water as per your liking. Bring the soup to a boil . Garnish with some coriander leaves and squeeze lime juice before serving.
Serving option : Serve the soup with some whole wheat bread, brie cheese and a tomatoe salad on the side.
July 20, 2016 § Leave a comment
I like peaches however I didn’t eat them much in India. Though I enjoyed the peach iced tea . I didn’t want to use the ready made pack of peach ice tea powder/blend. Its summer here and the peaches are so juicy and tasty. Hence made the peach syrup at home.
Easy, fresh and so so delicious.
Found a easy recipe online
Peaches – 3 (skinned and cut into small pieces )
Sugar – 1 cup
Water- 1 cup
Slice or make small pieces of skinned peaches. In a pan add water, sugar and the cut peaches. Bring the mixture to a boil and then keep it at low/sim for 45 mins or until the peaches are cooked.
Sieve the syrup. Mash the peaches against the sieve sides so as to get most of the flavors out of the peaches. Refrigerate the peach syrup.
I like my tea light. I would suggest one tetley tea bag for 2 cups of water. Drop tea bag into two cups of boiled water. Remove teabag after a few mins. Chill the tea water. Once chilled add the peach tea syrup. I would say 3/4 cup of tea water and 1/4 cup of peach syrup or add the peach syrup as per your taste. I like a bit sweet so I add more of the peach syrup. Add ice cubes if you like. Refreshing without any added preservatives, chemicals etc.
July 12, 2016 § Leave a comment
This recipe of a wrap came about because of hunger and desperation 🙂
I had come back home and was very hungry to cook anything or to go out and eat. I had to make use of whatever there was at home. And I didn’t want to eat any junk foods like Tortilla chips, biscuits or something else to satiate my hungry. And I didn’t want to eat anything cold.
I quickly got the ingredients together. While the pan was being heated to cook the roti, I quickly cut a avocado and squeezed some lime juice on it.
Whole wheat roti /Durum wheat roti
Feta and olives marinated in olive oil with mixed herbs (recipe)
Red pasta sauce ( I had used the readymade basil and tomatoe sauce – ‘I know, I know thats not healthy as well 🙂 Approx 2-3 tablespoons for one wrap should be enough.
Cook the roti, apply ghee if you like . Place the sliced avocados and arrange them in the middle of the roti . Sprinkle some salt and pepper on it. Drizzle some marinated feta and olives on the avocado . Sprinkle some chopped coriander on top. Heat the sauce in a small pan and spread the warm sauce on the top of the avocados. Fold the roti and eat. It will be a bit messy to work around the wrap but so much fun ! Try it I say 🙂
Roti could be replaced by wholewheat tortillas wrap.
Could use the above recipe to make open face sandwiches with whole wheat bread slice.
July 2, 2016 § Leave a comment
I had recently bought some fresh methi leaves to cook Methi Mutter with yogurt and had some methi leaves left over, which were enough to make another vegetable. This combination of vegetables is cooked often at my home. I took the recipe from my mom and made it. It was quick and very satisfying to eat with some hot rotis.
Shakaria – Yam /sweet potatoe ( Indian kind which is white in the inside. Was told at the Indian grocery store that it comes from California )
Methi- Fenugreek leaves
Ringna – Brinjal
Bateta – Potatoes
Rai- mustard seeds
Hing – Asafetida
Red chilli powder (optional )
Dhanajeeeru powder- mix of cumin seeds and coriander seeds
Put oil/ghee in pan. Mustard seeds when oil is hot. The mustard seeds should splutter. Then add hing, turmeric , chili powder. Add the veggies,salt, jaggery (note: sweet potatoes are a bit sweet already) , dhanajeeru and tomato with little water to cook in. Cover and let it cook on medium to low for 10-15 mins. Once all veggies are soft/cooked and the water has reduced , it should be ready to eat.