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
Cottage cheese has long been my favorite ingredient. It is a healthy option for vegetarian diet – an excellent source of calcium, minerals, rich in protein and is relatively low in fat.
These are very simple cottage cheese patties with crispy outside and velvety inside. I curated this recipe to cook in the least of oil with very few steps. List of ingredients seems to be long but it literally mixes in two minutes and cooks in 15 minutes. It is a tasty, liked by all, any time treat. Serve it with a scoop of mashed potato and barbecue sauce to make it a complete main course meal. Continue reading Pan Fried Cottage Cheese & Veggie Patties
A healthy and tasty savory cake recipe is from popular gujarati cuisine – Handvo. Instead of fermenting the batter and then baking it as per original recipe, I tried making it in a frying pan and replaced main ingredients of lentils with oats and sooji. Uniqueness of this recipe is that it does not require fermentation, practically an instant recipe with lots of vegetables.
It is easy to make, nutritious breakfast option but can also be served at any time of the day. Enjoy freshly made hot, crispy and dense cake with green or tamarind chutney. Continue reading Oats and Sooji Savory Cake
I usually avoid giving traditional recipes in my blog. But on insistence of my friends, I thought of sharing my samosa recipe which they think is easy with perfect proportion and size.
Samosa doesn’t need any introduction. It is a favorite Indian snack, now popular across the country. It is a triangle, deep fried flaky crust made of flour, filled with spiced potatoes and peas. Enjoy it plane with green chutney or smash it and use it as sandwich filling. You can also make chaat from smashed samosa by adding spicy mint and sweet chutney. Continue reading Two Bite Samosa
A melange of sauces mixed to get this tasty glaze, which goes well with my new easy to make recipe – Grilled Cottage Cheese with Oriental Glaze. This one is a healthy option and can be enjoyed hot, any time of the day. Serve it as a salad or as an accompaniment, it is surely going to be hit. Add boiled or saute veggies alongside to make it a complete platter. Continue reading Grilled Cottage Cheese with Oriental Glaze
You can’t go wrong in making these cheesy, easy to cook buns. I used mini burger bread, vegetables, processed cheese and few herbs. You can use any vegetable and any type of cheese. Toast them in an oven and in ten minutes you will have tasty, colorful, crisp – Hot cross buns. Serve them as an appetizer or on it’s own or as any time snack. Continue reading Cheesy Hot Cross Buns
This salad recipe is healthy eater’s dream. It is easy to make with available ingredients. It is high in protein, full of fibers, healthy fats and other important nutrients. I added dried cranberry & pomegranate to have juicy, sweet & sour taste to it. All these ingredients makes it a flavorful satisfying salad and equally light lunch. Make it a meal in itself by adding grilled cottage cheese steaks or herb rice to the platter or serve it alongside with main course.
Serving: Prepare portion according to the course of the meal.
Require: Large mixing bowl
I used 3 cups of cooked quinoa.
Other ingredients and it’s quantities are as per individual taste and availability. I used – avocado, finely chopped tomato, red green yellow bell pepper, fresh basil leaves, fresh mint leaves, dried cranberry & pomegranate.
Dressing: 2 tablespoons vinaigrette for 3 cups of quinoa or adjust as per taste. Make extra and store
Ingredients for vinaigrette:
- Lemon juice – 3 tablespoons
- Honey – 1 tablespoons
- Sugar – 1 teaspoon
- Olive oil – 1 tablespoon
- Paprika – 1 teaspoon or as per taste
- Pepper – 1/2 teaspoon
- Salt as per taste
Whisk all the ingredients together and store in refrigerator.
- Cook quinoa as per the instruction given on the box
- Mix all the ingredients softly in a large bowl. Keep it in refrigerator and toss vinaigrette just before serving. Garnish with mint leaves and pomegranate
Tips & Tricks:
- Serve cold
- Garnishing is important as it gives colorful appearance to the salad
- Garnishing with finely chopped almonds gives crunchiness to the salad
- You can use any available or choice of veggies; important is Vinaigrette. It should taste sweet & sour and little bit spicy
- I have not mentioned quantities here since it totally depends on personal choice and availability
- Add avocado only on the day you are serving salad since it looses it’s color and texture
- But for avocado & vinaigrette, rest everything can be stored in the air tight container
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
This recipe is a very interesting twist to make baked & stuffed potato. It is very easy to make and simple to assemble in least of the time. Although baking does take almost 20 minutes but then it is worth the wait. Serve them hot as an appetizer, accompanied with any sauce or sour cream. Continue reading Baked Stuffed Potatoes