Organic supply of farm fresh baby tomatoes, motivated me to try making healthy salad. Tomatoes were absolutely red in color, thin skinned, plump and sweet in taste. I mixed them with quinoa and cream cheese. Added cranberries, mint leaves and fresh coriander. At the time of serving, garnished with chopped almonds and few mint leaves. Continue reading Quinoa and Cherry Tomato Salad bowl
Abundance of fresh pea pods can be seen in the vegetable market during winter season in Mumbai. They are freshly brought locally or from northern part of India. It is naturally sweet and taste great when mix with crunchy peanuts and smoky corn. This salad is simple to make with least of effort and ingredients. Enjoy it as a light meal or relish it at any time of the day. Continue reading Seasonal Peas and Corn Salad
Easy and a quick way to serve most popular snack of Maharashtra – Pav Bhaji. I made it in to a small, light, interesting appetizer bites. Undoubtedly, pav bhaji is ruling among all the road side food favorites. Trip to Mumbai is not complete if you have not eaten Pav bhaji, batata vada and bhelpuri. So, let us first start with quick method of making bhaji and then to serve it differently.
Bhaji is a spicy curry of mixed vegetables cooked in specially blended spices and served with warm, soft, buttered shallow fried pav (type of burger bread). It is quite filling, healthy and favorite anytime meal option. Continue reading Pav Bhaji Bites
Who can refuse papad as a starter or when served with any meal? Papads are spicy, light and appetizing. As name suggests, churie is a preparation of crushed papads, spices and ghee. It is quite a popular serve with Rajasthani cuisine. I gave twist to the taste by adding caramelized onion and fresh coriander to the basic recipe of churrie.
There are variety of papads available in the market. Choose as per your taste. Preferably, thick papads will be good for this preparation since it will remains crispier for long. Continue reading Papad Churie with Caramelized Onions
A soup with delicious blend of coconut milk, lentils, cilantro & dash of dill leaves. This healthy vegan nourishing soup is high in protein and easy to make; particularly when all the Ingredients are available in our pantry. It’s a creamy herb infused soup, great in taste and loved by all. Continue reading Creamy Coconut Lentil Soup
Hummus is no more new to our palette. It is a classic, creamy Middle Eastern dip or spread made of chickpeas, garlic, olive oil, tahini and lemon juice. My method has all these ingredients with addition of fresh basil leaves. Instead of buying tahini sauce from the market, I use sesame seeds. My simple fix for hummus is grounding all the fresh ingredients at one go and adding whipped curd while serving.
Hummus is very versatile. So I prefer making large quantities and store it in deep freezer in the form of cubes.
- Chick peas -1 cup boiled
- Sesame seeds – 1 tablespoon
- Olive oil – 2 tablespoons
- Basil leaves – 1/2 cup approximately
- Yogurt or curd – 1 tablespoon, thick curd or hung curd
- Lemon juice – 1 tablespoon
- Ginger – 1/2 teaspoon chopped
- Green chilly – 1 inch or as per taste
- Garlic – 1 teaspoon chopped
- Salt and pepper as per taste
- Dry roast sesame seeds.
- Grind all the ingredients except curd along with roasted sesame seed.
- Grind to smooth creamy texture by adding 1 or 2 tablespoon of water or as per requirement. I avoid using extra olive oil.
- Hummus is ready to be served. Before serving mix in curd, drizzle olive oil, paprika and finally garnish with sliced olives.
After the step 3, remove hummus in the ice cube tray. Store frozen cubes in a zip lock bag.
To use frozen cubes:
Defrost required quantity of cubes, mix in curd, drizzle olive oil. Finally garnish with paprika and sliced olives just before serving.
Tips & tricks:
- Frozen hummus cubes can be stored in deep freeze for 2 months
- Use of garlic and basil is optional
- Traditionally, curd is not included in the recipe but I feel it gives nice creamy texture to the dip.
- Also, curd gives freshness to the recipe if we are using stored cubes
- Thick curd can be easily replaced by greek curd
Falafel with Pita bread is an all time favorite, Middle Eastern delight. I made some small changes to make it easy to serve as cocktail bites. Instead of pita bread I used mini burgers and replaced chick peas falafel with lentil fritters since I keep them frozen. Added hummus (again ready and frozen), salad, green chutney and bites are ready. Serve it as evening snack or as an appetizer.
Shortly, I will provide my recipe for cook & store lentil fritters and hummus in separate post. Continue reading Falafel Bites
This is a very interesting and easy to make recipe – just takes four simple steps. Quick to cook when you’re in a rush and with whatever is available in the kitchen. I didn’t have much choice of vegetable that day but for baby corn, spring onion and capsicum. Tomatoes and cottage cheese are always there in my kitchen as I find them very handy. In this recipe, I practically cooked all the ingredients together.
Desi Veggie Medley goes well with roomali roti or any Indian bread. Or, just make it little dry, roll it up like a tortilla wrap with onions and any sauce of your choice. Continue reading Desi Veggie Medley
This one is my favourite recipe..baked,crunchy,creative and tasty. First,I tasted these at my friends place with red cabbage and cheese filling. I loved the concept. At home, I tried with a Mexican filling since red beans and salsa was ready with me and it turned out quite tasty. It can be served with options of different fillings – stir fry veggies with red chilly sauce, chick pea salad with sweet chutney, hummus with mini falafal bites…just be innovative with whatever is available in the kitchen. Continue reading Crunchy Mexican Cups
I guess this is the easiest recipe to make healthy and all time favourite kababs. No frying and not much of chopping. I usually serve this with Roomali Roti, Mint yogurt dressing, chopped and caramalised onions. A change from the usual roti-sabji. Just roll the Kababs in the Roti along with some onions and yogurt dressing…and wholesome meal is ready to serve. Continue reading Rajma & Bread Kababs Rolls