Black bean-cheese Enchiladas

Ingredients:

Tortilla-6
Black beans dry-1 cup
Green capsicum-1
Onion-1 medium
Corn-1/2 cup
Salsa-1/2 cup
Shredded Mozzarella Cheese-1.5 cup
Tomato sauce-1/2 cup
Garlic-3 cloves
Green chillies-5
Salt-to taste
Pepper-to taste
Cumin powder-1 tbsp
Lemon-1
Cilantro-1/4 cup
Oil-1 tbsp
Water-1/3 cup

 

Method:

1. Soak black beans overnight. Pressure cook for 3-4 whistles next day.
2. Turn the oven on and set it to 375F.
3. Heat 1 tbsp oil in a pan. Add finely chopped onions and capsicum and cook till soft. Add corn, boiled beans and cook till water evaporates and the mixture is dry. Add salt and pepper to taste. Keep the mixture aside.
4.  To make sauce, blend salsa, tomato sauce, garlic, green chillies, lemon juice, cilantro, cumin powder and water together until smooth.
5. Spread 1/3rd of the sauce in a rectangular baking pan.
6. Spread cheese and bean-veggie mix on a tortilla. Wrap it as shown in my 'Quinoa wrap' post and place wrapped tortillas on the top of the sauce.
7. Spread the remainder of sauce and cheese on tortillas.
8. Bake for 20-30 min till the sauce becomes bubbly.
9. Serve these delicious Enchiladas with Avocado and Sour cream!!

Coconut milk egg curry

Ingredients:

Raghu sauce (tomato, garlic, onion)-30 oz
Eggs-5 boiled
Coconut milk-14 oz
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Salt-to taste
Chilly powder-1 tsp
Garam masala-1 tsp
Corriander powder-1 tsp
Corriander leaves-1/4 cup

Method:

1. Boil eggs, peel and cut them in half. Keep it aside.
2. Heat a pan and cook raghu sauce till thick (~10 min). Add coconut milk, spices and corriander leaves. Cook for couple more minutes.
3. Add egg slices and cook for couple more minutes. Adjust for spices.
4. Serve with roti or rice.

Spinach Paratha

Ingredients:

Servings: 8-9 parathas

Spinach-3 cups
Whole wheat flour-3 cups
Oil-1 tbsp
Ajwain-1 tsp
Salt-1 tsp
Green chillies-4
Water-1 cup
Turmeric-1/2 tsp
Garlic-2
Ghee-for cooking parathas
Corriander leaves/Mint leaves/Basil (optional)-1/4 cup

Method:

1. Wash spinach and keep aside.
2. Heat a pan and add spinach and/or any others greens that you would like and cook till soft and all the water is evaporated. Let it cool down.
3. In a big bowl, add flour, salt, chopped garlic and green chillies, turmeric, ajwain and oil. Mix well.
4. Now add cooked spinach and enough water to make into a fine dough. Do not add all the water once. Mix dough while adding water.
5. Knead the dough properly and keep it aside.
6. Now take tennis ball sized portion of dough and roll it on a board/granite into 1/4-1/2 inch thickness. If you like the paratha to be flaky, roll the dough slightly, spread with ghee and flour it. Half it and spread ghee and flour again. Now shape it into a triangle and roll it out.
7. Heat the tawa and keep it on a small to medium flame. Roast the paratha on one side. Turn and apply ghee according to taste. Turn it around and apply ghee on other side. Cook till brown spots appear.
8. Enjoy with pickle and yogurt or any sabzi you like!

Baba Ganoush

Ingredients:

Eggplant-1 large
Tahini-1/4 cup
Garlic-4 cloves
Lemon-1
Salt-1/2 tsp or to taste
Hot sauce-8 dashes or to taste

Method:

1. Depending on how smoky you like your eggplant, roast on gas stove. I usually roast till the skin gets charred.
2. Turn your oven to 375 F. Transfer the eggplant onto to an aluminium foil and let it bake for 10-20 minutes till the eggplant becomes soft.
3. Remove the egg plant from oven and let it cool down. Remove the skin and keep it aside.
4. Add eggplant, tahini,  garlic, lemon, salt and hot sauce in a blender. Blend till smooth. Adjust for salt, lemon and hot sauce.
5. Serve this smoky and delicious Baba Ganoush with pita bread or veggies!

Caprese salad

Ingredients:

Tomato ripe-1/2
Avocado*-1/2 medium
Mozzarella cheese**-equivalent to 1 cheese stick
Salt-to taste
Pepper-to taste
Lemon-1/2 tsp
Basil leaves-5
Olive oil-drizzle

Method:

1. Arrange alternately tomato, avocado, cheese and basil. Sprinkle with salt, pepper, lemon and olive oil. You can add some pine nuts or other nuts if desired.
2. Healthy fats from avocado, protein from cheese and vitamin C from tomato makes this a really healthy salad. Enjoy delicious, healthy salad and serve fresh and cold.
*I use Florida avocado when in season and it tastes delicious when compared to the one from California.
**Use fresh mozzarella balls for better taste. I used cheese stick as I had a lot of them :D

Tahini sauce

Ingredients:

Sesame seeds hulled-1 cup
Light Olive oil-4 tbsp
Salt-pinch

Method:

1. Roast sesame seeds on low heat until they start to become brown. Make sure to stir all the time. Otherwise, they get burnt very easily. Let the seeds cool.
2. Blend seeds in a blender till powdery.
3. Now add olive oil and pinch of salt and blend again.
4. If it doesn't become runny, add 0.5-1 tbsp oil till it is smooth and runny.
5. Use the fresh homemade tahini sauce for making hummus or baba ganoush!!

Hummus

Ingredients:

Chick peas-1 cup dry
Tahini-1/3 cup
Garlic-4 cloves
Lemon juice-6 tbsp (~2 lemons)
Salt-2 tsp
Water or chickpeas boiled water-3 tbsp
Hot sauce-10-15 dashes

Method:

 

1. Soak chick peas overnight and boil them next day for 2 whistles. Drain the chickpeas and keep the water aside.
2. Pulse boiled chickpeas and garlic till crumbly.
3. Add tahini, lemon juice, water, salt and hot sauce. Blend till smooth. If you need your hummus to be even smoother and thin, add more water.
4. Adjust the taste with more salt, lemon juice or hot sauce.
5. Refrigerate and enjoy for about a week!
6. Serve with fresh veggies (carrots, red pepped), pita bread, falafel, crackers and many more!!

Sour Cream Bread

Ingredients:

 

Sour Cream-1.5 cups
Water-2 tbsp
All purpose flour-3.5 cups
Sugar-1.5 tbsp
Salt-1 tsp
Yeast-2 1/4 tsp

Method:

 

Yeast preparation

1. Heat water and make sure the temperature is close to your body temperature. It should not be too hot or too cold.
2. Add yeast, sugar to a bowl and then add water. Let it sit at room temperature for 15 minutes or until the mixture becomes frothy. Sugar makes the mix more frothy. Meanwhile work on the other ingredients.

 

Dough preparation

1. Add flour, salt in a big bowl and mix until there are no lumps.

2. Add sour cream, yeast mixture to the flour. Knead properly until smooth.

3. The more you knead the softer your bread turns out. Knead the dough for atleast 10 min and make sure it becomes soft and there are no crumbles.

4. Transfer it to another bowl with oiled surface and cover with a moist towel or plastic wrap. Keep the bowl in a warm place for an hour or until your dough becomes double the size. I keep the bowl inside the oven.

5. Now take the dough and knead it again quickly. 

6. Shape it like a bread loaf and transfer to a bread loaf pan.

7. Cover the pan with a wrap and place in the over for an another hour. The dough will rise to double the size.

8. Turn on the oven to 375F and bake for 30 min or till the fork comes out clean from the center.

9. Enjoy this moist bread with chilly olive oil!

Banana peanut butter smoothie

Ingredients:

Banana-1 ripe
Unsalted, unsweetened peanut butter- 1 tbsp
Milk-1/2 cup

Method:

1. Blend away all ingredients. Chill for few minutes in the freezer if you like.
2. For healthy version use peanut butter which is neither salted nor sweetened (I like the one from Teddie).
3. Enjoy this delicious and protein rich smoothie.

Banana berry smoothie

Ingredients:

Banana-1 ripe
Frozen Strawberries-5
Frozen Bluberries-1/4 cup
Milk-1/2 cup
Sugar-1 tsp

Method:

1. Blend away all ingredients. Frozen berries taste much better than fresh ones.

Corn Bread

Ingredients:

Yellow corn meal-1/2 cup
All purpose flour-1.5 cups
Baking powder-1 tbsp
Sugar-2/3 cup
Salt-1/2 tsp
Butter-3 tbsp
Oil-1/3 cup
Milk-1 1/4 cup
Eggs-2

Method:

 

1. Turn on the oven to 350F.
2. Combine corn meal, flour, baking powder, sugar and salt. Mix well and make sure there are no lumps.
3. In a separate bowl, mix melted butter, oil, milk and eggs.
4. Add wet ingredients to dry ingredients and mix properly.
5. Oil 8 in square pan and pour the mixture.
6. Bake for 45 min or till a fork comes out clean from the center.

Kadai Paneer

Ingredients:

 

Paneer-200 g
Onion-2 medium
Green pepper-1 large
Red pepper-1 large
Tomato sauce-7 oz can
Garlic-3 cloves
Salt-to taste
Red chilly powder-to taste
Garam masala-1 tsp
Corriander powder-1 tsp
Cumin powder-1 tsp
Lemon-1/2
Corriander-1/4 bunch
Oil-2 tsp
Kasoori methi-to taste

Method:

 

1.  Heat oil in a pan and saute paneer till crisp and golden brown. Add garlic to the same pot and saute for 15 sec. Add onions, salt and cook until translucent. You don't have to remove paneer.
2. Add chopped red and green pepper and cook till soft but crispy. Do not cook with the lid on to retain the crisp.
3. Now add the tomato sauce (you can use pureed tomatoes as well) and cook until the sauce thickens.
4. Add chilly, cumin, corriander powders, kasoori methi along with garam masala and cook for about a minute.
5. Turn off the stove and add lime juice. Garnish with corriander.
6. Serve with rotis or you can make a roll as well.

Green peas pulao

Ingredients:

 

Dried green peas-1/2 cup
Basmati rice-2 cups
Onion-2 medium
Mint-1/4 cup
Green chillies-3
Ginger-garlic paste-1 tsp
Oil-1 tbsp
Ghee-1 tsp

Masala:

Cloves-6
Cardomom-6
Cinnamon-1 in piece
Bay leaves-2
Shahi jeera-1/2 tsp

Method:

 

1. Soak dried green peas overnight.
2. Next day, soak basmati rice for 30 min.
3. In a pressure cooker, add oil and ghee. Once its hot, add all ingredients listed under masala and saute for 30 sec.
4. Add onions, green chillies, ginger-garlic paste, salt and saute until the onion is transparent and brown.
5.Add soaked peas, rice and saute for 2 min.
6. Add 3.5 cups of water and pressure cook for 2 whistles.
7. Let the steam go completely and serve the rice with boondhi raita.

                                      

Mexican Quinoa salad

Ingredients:

Quinoa-1 cup dry
Black beans-1/2 cup dry
Red pepper-1
Green onions-2 stalks
Mushroom-1/2 cup
Corn-1/4 cup
Salt-to taste
Pepper-to taste

Toppings:

Sour cream
Salsa
Siracha
Guacamole
Lettuce

Method:

 

1. Soak black beans over night. Next day, pressure cook until soft.
2. Wash Quinoa thoroughly. Add 3 cups of water, pinch of salt to quinoa and let it cook with a lid covered for 10 min or till it gets soft and fluffy.
3. Add 1 tsp of oil to a pan and saute green onions for 30 sec. Add mushrooms and red cook till soft but crispy. Don't cook the veggies covered so as to retain the crispiness.
3. Now add cooked beans, cooked quinoa, salt and pepper to taste. Cook for couple of minutes and turn off the stove.
4. Serve with sour cream, lettuce, salsa, guacamole and siracha!! You can skip all the toppings and still the salad will taste delicious. You can also make a wrap out of it. Enjoy the healthy and delicious salad.

Buttermilk

Ingredients:

Plain yogurt-1/2 cup
Water-1 cup
Salt-pinch
Sugar-1 tsp
Jal Jeera-2 tsp
Black salt-1/2 tsp

Method:

1. Mix all ingredients in a blender. Adjust salt/sugar/jal jeera according to your taste. Add more water/yogurt according to your consistency. You can also add corriander.

Dry fruit bars

Ingredients:

 

Dates pitted and chopped-2 cups
Cashew-2 cups
Soaked almond-1 cup
Vanilla-1 tbsp
Water-2 tbsp
Chia seed powder-1 tbsp (optional)
Salt-a pinch

Method:

 

1. Soak almond over night. Peel off the skin and set aside. Soaking almonds and peeling off the skin increases the nutrient absorption and is easier to digest.
2. Blend chopped dates, almonds, cashews, chia seed powder, salt, vanilla and water together in a blender.
3. Spread the mixture on a tray with wax paper evenly and chill for couple of hours.
4. Cut into desired shape and store them in a refrigerator.

Quinoa wrap with mango salsa

Ingredients:

 

Jalapeno Cheddar Tortilla-2
Quinoa-1/2 cup
Mushrooms-1/4 cup
Green zucchini-1 medium
Corn-1/4 cup
Carrots-1/4 cup
Ripe Mango-1/2 medium
Onion-1/2 medium
Salt-to taste
Green chillies-1
Lime juice-1 tbsp
Orange juice-1 tbsp
Oil-1 tsp
Corriander chutney-1 tsp

Method:

 

1. Wash Quinoa thoroughly. Add 2.5 cups of water, pinch of salt to quinoa and let it cook with a lid covered for 10 min or till it gets soft and fluffy.
2. Add 1 tsp of oil to a pan and saute vegetables of your choice. I added mushrooms, zucchini, corn and carrots. Cook till soft but crispy. Don't cook the veggies covered so as to retain the crispiness.
3. Now add cooked quinoa, salt to taste and cook for couple of minutes.
4. To make mango salsa, add cubed mango, finely chopped onions, salt to taste, finely chopped green chilly, lime and orange juice and mix properly.
5. Heat up your favorite tortilla on both sides till cooked and soft.
6. Spread corriander chutney on one side of the tortilla. Add quinoa mixture, mango salsa and wrap it up. If you don't know how to wrap it, below are simple and quick instructions.
7. Enjoy this healthy and tasty wrap!

Banana-Avocado smoothie

Ingredients:

 

Servings-1

Banana-1
Avocado-1/2
Milk-2/3 cup
Whey protein powder (vanilla or chocolate)-1 tbsp

Method:

1. Blend everything together till smooth.
2. The smoothie tastes the best when the banana is nice and ripe.
3. Add protein powder especially if you are drinking this after a work out!! Enjoy.

Sambhar

Ingredients:

 

Toor dal-1 cup
Onion-1 medium
Tomatoes-2 medium
Red Radish-10 small
Baby carrots-10
Tamarind-lemon size
Jaggery-1'' cube
Salt-to taste
Red chilli powder-to taste
Sambhar powder-1 tbsp or to taste
Curry leaves-10
Hing-1/2 tsp
Turmeric-1/2 tsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Oil-2 tsp

Method:

 

1. Pressure cook dal with 2 cups of water and for 5-6 whistles. Mash properly and keep it aside.
2. While the dal cooks, cut all the vegetables. You can add whatever vegetables you like. Most common vegetables that are used in sambhar are doodhi (bottle guard) and drumstick. You can skip if you don't have them.
3. Take tamarind in a bowl, add water to cover it and microwave for 2 min. Let it cool before you extract juice of it. You can also use tamarind paste but the taste may be a little different.
4. Take a pan, add oil. After the oil heats up, add cumin and mustard seeds followed by  hing, turmeric and curry leaves. Cook for 30 sec.
5. Add onions and cook until transparent. Now add tomatoes and cook till soft.
6. Add radish and carrot, close the lid and cook for 3-5 minutes.
7. Now add salt, red chilly powder, sambhar powder, jaggery and cook for a minute. Add tamarind juice, mix properly and stir it for 2 min.
8. Transfer the mashed dal and mix properly. Add enough water so as to make it thin (roughly 3-4 cups water).
9. Cover with a lid and let it boil till the veggies are cooked. Adjust for salt and other spices if needed.
10. Sambhar is ready and you can serve it with rice and ghee with papad on the side. Or, sambhar goes best with idlis too!! Enjoy.

Idli

Ingredients:

Servings: 24 medium size idlis

Ural dal-1 cup

Idli Ravva (thin)-2 cups

Fenugreek seeds-1/4 tsp

Thin Poha-1 cup

Salt-to taste 

Baking soda-1/2 tsp

Oil for greasing idli stand

Method:

1. Soak urad dal and fenugreek seeds together in a bowl of water overnight.

2. Next day, soak poha with just enough water that it gets wet and soft.

3. Now grind soaked urad dal with fenugreek seeds together with poha. You can do this in two batches. Add enough water to grind everything till smooth. The batter should be thick and pouring.

4. Transfer the batter to a big bowl and add idli rava. Mix properly. The bowl should be 1/2 full so that when the batter ferments, it doesn't overflow.

5. Cover with a lid and keep it on counter overnight. For best results, keep the bowl in an oven. The warmth in the oven is perfect for fermentation.

6. Next day, you should see beautiful fermentation. If the fermentation is not enough, let the batter ferment for few more hours. Mix the batter well with salt and baking soda and keep it aside. Now, take a pressure cooker and add 3 cups of water. Make sure the water wont touch the bottom of the idli stand when you place it. Boil the water on stove on medium flame.

7. Now take the idli stand and grease with oil. Pour the batter in the idli molds. Do not cover the mold upto the brim as the batter will overflow during steaming.

8. Place the stand in the pressure cooker and close it. Do not put on the whistle.

9. Let the idlis steam for 12 min. Turn off the stove, let the pressure go and open the lid immediately otherwise the water will condense on idlis.

10. Let them sit for couple of minutes and serve the idlis with sambhar and/or chutney!

11. Refrigerate remaining batter.

Note: Dont add salt and baking soda before fermentation. After fermentation, add salt and baking soda just before use. Refrigerate remaining batter as it is.

Spanish Flan

Ingredients:

 

Eggs-3
Sweetened condensed milk (14 oz)-1 can
Evaporated milk (12 oz)-1 can
Vanilla extract-1 tbsp
Sugar-3/4 cup

Method:

 

1. Set the oven at 350C. Set up a water bath by adding 3-4 cups of water in a wide tray. Make sure that the baking dish fits in the tray. Choose either a glass or ceramic baking dish. Avoid aluminum/metal pans.
2. Now beat eggs, add condensed milk, evaporated milk and vanilla. Do not over beat. Just beat enough so as to mix everything properly. Keep the mixture aside.
3. Take a flat and wide saucepan and add sugar to it. Over very small flame let the sugar melt. Do not use ladle to mix it. Just shake the pan few times in between. Do not over heat the sauce. Otherwise, you will get a burning taste.
4. Once the caramel sauce is ready, pour it into the baking dish and spread it nice and even along the sides as well. Cover the dish with aluminum foil.
5. Place the baking dish in the tray filled with water. Add more water to the tray if you can otherwise it's fine. Let it bake for 1 hr 15 min.
6. After 1 hr 15 min, the sides get set pretty well but you will see that the center would be still jiggly.
7. Let it cool at room temperature for an hour and refrigerate it overnight.
8. Next day, run a knife around the edges and invert it into an another container. Enjoy!

Schezwan egg fried rice

Ingredients:

Rice-1/2 cup cooked
Mushrooms-5
Red pepper-1/2
Celery-1 stick
Cabbage-1/2 cup
Spring onion-2 stalks
Schezwan sauce-3 tbsp
Oil-2 tsp
Egg-1
Salt-to taste
Pepper-to taste

Method:

 

1. Cook rice and refrigerate overnight for best texture.
2. Cut all the vegetables into small pieces. You can use any type of veggies.
3. Add oil in a pan then add white part of spring onion; saute for a minute.
4. Add all the vegetables, sprinkle salt and pepper. Let them cook until they are soft. If you want them crispy, cook for a little less time. Don't cook them with lid covered to avoid water formation.
5. Add Schezwan sauce, mix properly and let it cook for a minute.
6. Add rice and mix properly. Top off with green part of spring onion.
7. In a separate pan, scramble egg, add to the rice and enjoy this quick fried rice with some hot sauce or manchurian.

Stuffed Okra

Ingredients:

 

Bhindi-20
Roasted peanut powder-3/4  cup
Fresh/Frozen Grated coconut-1/2 cup
Salt-to taste
Chilly powder-to taste
Corriander powder- 1 tbsp
Cumin powder-1 tsp
Amchur-1 tsp
Oil-1-2 tbsp

Method:

 

1. Wash okra and pat them dry using a paper towel.
2. Make a slit and make sure not to cut it through the okra.
3. Roast peanuts and blend them into a coarse powder.
4. Add frozen/fresh grated coconut, salt, chilly, corriander, cumin and amchur powder to peanut powder and make a nice stuffing. The water in the coconut should bind everything together. If needed, add few drops of water to bind everything together.
5. Stuff the okras with enough stuffing as you please.
6. Take a flat bottomed pan, add oil enough to cover the surface of the pan.
7. Once the oil is heated, place the okras on the pan and cover it. Let them cook on a small flame for 5 min or until brown. Turn them over and let them cook again for few min until the entire okra is cooked.
8. Serve them with rice, dal or as it is!

Variations: The stuffing can be made by just chilly powder and lots of corriander and cumin powder. You can completely skip peanut powder but the taste with peanut and coconut is different.

Eggplant Rasam

Ingredients:

 

Eggplant-1 large
Green chillies-4
Garlic-4 cloves
Corriander leaves-1 cup
Mint leaves-1/4 cup
Cumin seeds-1 tbsp
Corriander seeds-1 tbsp
Salt-to taste
Sugar-1 tbsp (to taste)
Tamarind-lemon size ball
Onion-1 large

For tempering:
Oil-1 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Curry leaves-15

Method:

 

1. Cook the eggplant directly on flame until the skin gets burnt and is completely cooked. Once it is cooked, remove the burnt skin, cut and keep it aside. If you see that the eggplant is not cooked completely, cut the pieces and saute in 1 tsp oil till it is cooked.
2. Cook green chillies on flame until slightly burnt.
*To cook veggies directly on flame, I use a grill net that can be placed directly on flame.
3. Blend burnt chillies, garlic, corriander leaves, mint leaves, corriander and cumin seeds and pulse it coarsely. Then add cooked eggplant and grind everything coarsely.
4. Extract tamarind juice into a big bowl. Add the above mixture, onions, salt and sugar to tamarind juice.
5. For tempering, use the ingredients listed under tempering and transfer them to the mix.
6. Serve delicious eggplant rasam with hot steamed rice. Serve papad/stuffed okra etc on the side.

Baked Falafel

Ingredients:

 

Chickpeas-1 cup dry

Garlic-3 cloves

Cumin powder-2 tbsp

Lemon-1/2

Corriander-1/2 cup

Salt-To taste

Olive oil-1 tbsp

Method:

 

1. Soak  chickpeas overnight and boil them till soft.

2. Blend all the ingredients together.

3. Heat the oven to 350F.

4. Grease the baking sheet. Roll the mixture into small balls and flatten them into thick patties. Grease the top surface of the patties as well.

5. Bake each side till brown on both sides (10-15 min each side).

Serving suggestion:

Take a pita bread and spread the hummus inside pita pocket. Add falafel, onion, salsa, lettuce, sour cream, cheese and serve them!

Veggie Pizza

Ingredients:

Thin crust pizza base-1
Tomato sauce-4 tbsp
Cheese (Four cheese Mexican blend)-1/2 cup
Red Bell pepper-1/2
Mushrooms-4
Alapeno-1/2

Method:

 

1. Set oven to 450 C. Spread tomato sauce on the base evenly.
2. Spread 1/4 cup of cheese, add sliced veggies and then add the remaining cheese. 
3. Keep it in the oven for 10 min or until the base becomes crusty (check the instructions on the cover of pizza base for time). 
4. Sprinkle salt and red chilli flakes and serve hot. Enjoy!

Egg Salad

Ingredients:

 

Eggs-4
Mayonnaise-2 tbsp
Pickles-1 big
Salt-to taste
Pepper-to taste
Coriander to garnish

Method:

 

1. Boil eggs and mash them. Add Mayo, chopped pickles, salt, pepper, coriander and mix properly.
2. Spread on a toast and enjoy the sandwich.

Variations: You can add boiled potato, mustard, onion, celery etc. You can also add a lettuce leaf in between bread slices.

Banana Pancakes

Ingredients: 

 

All purpose flour or Bread Flour-1.5 cups
Salt-1.5 tsp
Sugar-3 tbsp 
Baking powder-1 tsp
Baking soda-1 tsp
Eggs-2
Milk-3/4-1 cup 
Sour cream-1/2 cup
Mashed bananas-2 large

Method:

 

1. Mix all the dry ingredients (flour, salt, sugar, baking soda and baking powder) and keep aside.
2. Mix eggs, milk, sour cream and mashed bananas together.
3. Add the liquid mixture to the dry ingredients and mix just enough to combine everything together. Do not over mix.
4. Heat a pan at low flame. Take a ladle full of batter and pour on the pan. Let it cook till you see bubbles on the top. Turn the pancake to the other side and cook until both sides are lightly brown. Turn down the flame if you notice the pancakes are getting burnt.
5. Serve the pancakes with syrup, honey or simply butter! Add scrambled eggs on the side for protein.
6. With the addition of banana, the pancakes turn out to be very very soft. Sour cream helps in the aeration. So try out this recipe of pancakes today!!

Eggplant baked Ziti

Ingredients:

Servings:4-5

Pasta (Ziti or any other kind of your choice)-2 cups
Eggplant-1 large
Cheese grated-1 cup
(Use cheese of your choice. Parmesan is mostly used for this recipe but I used 4 cheese mexican blend)
Garlic-6 cloves
Onion-1 medium
Tomato-1 big
Tomato sauce-24 oz
Salt and Pepper-To taste
Oil-2 tbsp

Method:

1. Turn on the oven to Broil. Meanwhile cut eggplant into 1/2 in thick circles. Place them on a foil and spray oil on both sides of eggplant. Eggplant absorbs oil quickly. Don't bother to add a lot of it. Sprinkle little salt and pepper on eggplant circles.
2. Place the eggplant in the oven and let it cook for around 10 min. Keep an eye on it and cook until the eggplant becomes soft.
3. While the eggplant is cooking, prepare sauce and boil pasta. You can use marinara sauce instead. If you do not have Marinara sauce, proceed to the next step.
4. Add 1 tsp oil in the pan and saute garlic for 30 sec. Add finely chopped onion and saute till soft.
5. Then add tomato sauce and cook for 2-3 minutes. Add finely chopped tomato and let it cook until the tomato becomes soft. Add salt and pepper to your taste. Now the sauce is ready.
6. Set the oven to 350 F and assemble all the above ingredients.
7. First spread 1/4 of the sauce prepared to cover the baking pan. I used 11"X 9" pan. Then add first layer of eggplant using half of the cooked eggplant. Add boiled pasta on the top of eggplant and sprinkle cheese on top. Finally, place remaining eggplant circles and top off with the remaining sauce.
8. Let it bake for 15 min until the cheese melts.
9. Serve the baked Ziti with grated parmesan cheese if you desire. Enjoy!

Buttermilk Biscuits

Ingredients:

 

All-purpose flour-2 cups (more as needed)
Baking powder-2 tsp
Salt-1 tsp
Baking soda-1/2 tsp
Cold unsalted butter-1 stick (8 tbsp)
Cold buttermilk-1 cup 

Method:

 

1. Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
2. Whisk the measured flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces cut into 1/2 inch and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
3. Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist shaggy dough comes together.
4. Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
5. Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough.
6. Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before serving. 

Veg Quesadilla

Ingredients:

Servings: 4

Black Beans (dry)-1 cup
Green pepper-1/2 large
Red pepper-1/2 large
Onion-1 medium
Salt and Pepper-To taste
Oil-2 tsp
Cheese-1 cup
Tortillas-4

Method:

1. Soak black beans overnight. Pressure cook for 4 whistles until the beans are soft and can be mashed easily.
2. Slice onions and peppers into very small pieces and keep them aside.
3. Add oil into a pan and saute onions for a minute. Add peppers and cook until soft. Sprinkle salt and pepper to taste.
4. Now heat a flat pan and cook tortilla on one side. Flip the tortilla and switch off the stove.
5. Spread 1/8th cup of cheese evenly on one half of the tortilla.
6. Spread onion/pepper mixture evenly on the top of the cheese.
7. Spread another 1/8th cup of cheese on the top of onion and pepper mixture.
8. Now flip over the other half of tortilla over the cheese.
9. Turn the flame back on and cook both halves until brown and crispy.
10. Cut into three triangle pieces and then serve yummy Quesadilla with salsa, sour cream and gaucamole!!

Peanut butter with Tofu

Ingredients:

Servings: 4

Tofu firm-14 oz
Spinach-1 bunch
Mushrooms-4 oz
Broccoli-1 big head
Green onions-1 bunch
Garlic-4 cloves
Ginger-1 tbsp
Natural Peanut butter (smooth without added sugars)-6 tbsp
Soya sauce-4 tsp
Vinegar-2 tbsp
Honey-3 tsp
Water-according to consistency
Oil-1 tbsp
Salt-to taste
Chilli flakes-to taste

Method:

1. Remove water from tofu by keeping it in between two plates and pressing against each other.
2. Cut into desired shape and keep aside.
3. Heat 1 tbsp oil in a flat, wide pan and keep the tofu pieces in a single layer.
4. Cook the tofu on a small flame till the layer becomes crispy. Flip over tofu and let it cook until the other layer turns crispy.
5. In a small bowl add peanut butter, soya sauce, vinegar, honey, water, ginger and garlic. Mix everything into a nice smooth sauce.
6. In an another pan, add all the vegetables and close the lid to allow the vegetables cook under steam for 5 min.
7. Add the sauce made above to the vegetables, salt, chilli flakes and water to get to a desired consistency and taste. Cook for couple of minutes and serve this yummy and healthy curry with rice!

Peanut Chutney

Ingredients:

Servings: 4

Dry roasted, peeled off peanuts-1 cup
Green chillies-4
Garlic cloves-2
Salt-to taste
Cumin seeds-1 tsp
Corriander-1/4 cup
Water-1 cup

For Tadka:

Cumin seeds-1 tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Chana dal-1 tbsp
Curry leaves-10
Oil-1 tsp

Method:

1. Dry roast peanuts and then peel off the skin. Alternatively, buy peeled off peanuts and dry roast them.
2. Grind all the ingredients together except for those for tadka. Adjust water according to the required consistency.
3. Heat 1 tsp oil and add all the ingredients under tadka. Roast for 30-60 sec and add to the chutney.
4. Enjoy this healthy and tasty peanut chutney with idli, dosa, upma etc.