Fruit-vegetable Salad

This salad is a simple, delicious and complete meal on its own - packed with wholesome nutrition, flavor, texture, and color.

Ingredients:

 

• 1/4 cup moong dal (yellow split lentil)
• 1/4 cup Peanuts
• 1/2 cup white Onion chopped
• 1/2 cup tomatoes chopped
• 1/2 cup cucumber chopped
• 1/2 cup Lettuce shredded
• 1/2 cup apple chopped
• 1/2 cup banana chopped
• 1/4 cup chopped strawberry
• 1 tablespoon chopped raw mango (kairi)
• 1 tablespoon chopped cilantro (hara dhania)
• 1 teaspoon seeded and chopped green chili (optional)
• black pepper to taste
• salt to taste
• 1 teaspoon ground roasted cumin seed (jeera) (optional)
• 1 tablespoon lemon juice, adjust to taste
• 1 tablespoon ginger juice

 

Method:

1. Wash the moong dal and peanuts then soak them in water. After half hour strain extra water.
2. Next add all chopped vegetables and fruits, into soaked moong dal and peanuts. And add salt, ground black pepper, lemon juice,  ginger juice and  Jeera(Cumin seed) powder and mix well.
3. Serve or chill it then serve.

Note:

• You can do the variations with vegetables and fruits of your choice.
• You can add chaat masala into this.

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Birthday Special Giveaway - Round Up and Winner Announcement

Happy Janmashtami !!

I am very happy and overwhelmed with the response on my event "Birthday Special". I received almost 203 entries (200 blogger + 3 non-blogger) for this event. Thanks to all of you who have participated and sent their delicious recipes and helped making this event successful. I am extremely honored by your participation.

 

I have categorized entries in tabular format and sorted them on the basis of postal address and the order in which they were posted. I apologize If I've missed out any recipe while consolidating all the entries. Please let me know if that is the case.


For most awaited roundup, click here

And the winners of this giveaway are -
1) Vijayalakshmi Dharmaraj for her delicious cupcake recipe -  Strawberry Cheese Cupcake

2) Manjula Bharat for her bread recipe - Fresh strawberry stuffed chocolate  pull apart bread  

Congratulations Winners!! Please email me your mailing address before 2nd Sept to receive your prize. Also, If I do not receive the address by 2nd, then I will have to choose other participants as winners based on random.org.
Thanks a lot once again. I hope I will receive the same support and participation from all of you in my future events..

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Gulab Jamun for Vrat / Fast ~my 100th Post

Today is a very special day in my life because it marks Daily Swad Sugandh's 100th post! Wow, what a journey it has been! can you believe it? I certainly can’t. It seems like yesterday that I started posting recipes, I really never thought I would last this long but over the last 3 and half months, I have discovered a love of cooking and baking and gained a lot of fabulous food blogger friends and acquaintances. Thanks all of you for encouraging and supporting me...
Tomorrow is Janmashtami, a popular Festival across India which celebrates the birth of Lord Krishna! To celebrate Janmashtami and my blog's 100th post celebration, I made Gulab Jamun for Fast / Vrat which has exactly the same taste.

 

Gulab Jamun is a traditional Indian dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light). Soft and spongy milky balls soaked in a light sugar syrup flavored with rose water, saffron and cardamom. 

 

 

Ingredients:

For Gulab jamun:

• 1 cup nonfat milk powder
• 2 tablespoon Arrowroot
• 2 tablespoon butter
• Pinch of baking soda
• 1/4 cup full cream milk

For Syrup:

• 2 cup sugar
• 1 1/2 cup water
• 1 tablespoon rose water
• pinch of saffron

Other Ingredients:

• 1/2 teaspoon cardamom seeds
• 1 tablespoon sliced almonds and pistachio
• Oil for deep-frying

Method:

1. For syrup, Mix water, rose water and sugar and boil them up to 1 string (1-tar) consistency. Add Saffron and remove from heat and keep aside.
2. Mix well the milk powder and butter, add Arrowroot powder, baking soda and again mix well. Now add milk and knead to a soft dough.
3. Dough will be little sticky. Let the dough sit for 8-10 minutes. Milk powder will absorb the extra milk. If required add more milk as dough should be soft.
4. Take a teaspoon of dough, place one cardamom seed in it and roll it to a ball. It makes around 15-20 small balls from the dough.
5. Heat the oil in a frying pan on medium flame, drop each ball into hot oil gently and fry them until evenly browned on low flame.
6. Remove the gulab jamuns with a slotted spoon, drain extra oil on kitchen paper and transfer into the hot syrup. Let sit them in the syrup about 1-2 hour before serving.
7. Garnish with pistachio and almond and serve hot or chill.

Note:

• Syrup for this gulab jamun should be thinner with 1 string consistency.
• Don't fry gulab jamuns on high heat otherwise they will become hard inside and not fully cooked.
• You can replace butter and milk with heavy cream. for the same ingredients I used near about half cup heavy cream and Gulab jamun turned out well using heavy cream...
• For non-fasting gulab Jamun, replace Arrowroot by Maida (all purpose flour).

  

 

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Cheese Stuffed Mushroom Vada / fritters

Today is another type of fritter, Ideal both for tea time as well as starter/ appetizer for parties. These fritters are easy to make, delicious in taste. I have used button mushrooms for these fritters and stuffed it with cheese filling. For healthy vadapav, You can use it as vada in vadapav to replace potato vada. 

Preparation Time : 5-7 minutes
Cooking time : 15 minutes
Serving - 4

Ingredients:

• 1/2 cup grated cheese
• 1 teaspoon chopped green chilli
• 2 teaspoon chopped garlic cloves
• 2 tablespoon chopped celery
• salt to taste
• 1/4 teaspoon ground black pepper
• oil for deep frying
• 1/2 cup gram flour
• 1 tablespoon rice flour (optional)
• 1/4 teaspoon turmeric powder
• pinch of asafetida
• 8-10 fresh big button mushrooms

 Method: 

1. Combine Cheese, chopped green chili, garlic and celery, salt and ground black pepper and keep aside.
2. Meanwhile heat the oil in a deep frying pan for vada / fritters.
3. For the outer coating, combine gram flour, rice flour, asafetida, salt and turmeric powder in a bowl, add 1 tablespoon of hot oil and make thick batter using water.
4. Take out stem of button mushroom and in that hole, fill the stuffing of cheese mixture. Repeat this with each mushroom.
5. Dip each cheese stuffed mushroom into the batter and allow it to coat the mixture well.
6. Deep fry in hot oil on medium flame till golden brown. Drain on kitchen paper and keep aside. 
7. Serve hot with tomato ketchup or any tangy / spicy sauce.

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Digestive Smoothie

Digestive Smoothies - An easy smoothie for Digestion!
We all know that smoothies are great way to start your day. Digestive smoothies are great for promoting health, improving digestion, boosting energy levels and enhancing the immune system. They are packed with energy, vitamins, minerals and anti-oxidants which are required for a healthier vibrant body and a clear focused mind.

Preparation Time : 5 mins
Cooking Time : 10 minsl
Total time : 15 min
Serving : 2

Ingredients : 

• 1/2 cup water
• 1 teaspoon fennel seeds
• 1/2 teaspoon cardamom seeds
• pinch of ground cinnamon
• 1 drop of clove oil
• 1 apple (peeled and cubed)
• 1 small kiwi (peeled and cubed)
• 8-10 grapes 
• 2-3 mint leaves
• 1/2" piece of ginger
• Mint leaves for Garnishing

Method: 

1. Boil fennel seeds and cardamom seeds in half cup of water.
2. When it comes to boil, add ground cinnamon and clove oil. Switch off the flame. Cover and let it sit for 10 minutes.
3. Strain and discard fennel seeds and cardamom seeds. Allow to cool down spiced water.
4. Take apple, kiwi, grapes, mint leaves and ginger in blender. Add spiced water and Blend it till smooth.
5. Pour into the glasses and Garnish with Mint.

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Quinoa-Moong dal Khichari (Quinoa-lentil Pilaf)

Quinoa Khichari is very healthy and delicious in taste.

Quinoa is one of the most protein rich foods. It is a complete protein containing all nine essential amino acids. It contains almost twice as much fiber as other grains. It is rich in magnesium, manganese and riboflavin (B2). It also contains iron and lysine which is essential for tissue growth and repair.
According to WHFoods quinoa “was the gold of the Incas” because the Incas believed it increased the stamina of their warriors. The Quinoa Corporation calls quinoa the “Super grain of the Future. ” - Source

Ingredients:

• 1 cup Quinoa
• 1/2 cup yellow split moon dal (yellow lentil)
• 1 tablespoon oil
• pinch of asafetida
• 1/2 teaspoon mustard seeds
• 4-5 curry leaves
• 1/2 cup chopped onion
• 1 tablespoon chopped green chili
• 1 tablespoon chopped garlic cloves
• 1/4 cup peanuts
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder (optional)
• salt to taste
• 4 cups of water
• 1 tablespoon chopped coriander leaves
• 1 tablespoon lemon juice

Method:

1. Rinse and drain lentils and quinoa separately.
2. In a medium saucepan, heat oil over medium heat.
3. Add asafetida and mustard seeds. When they crackle, add curry leaves, chopped green chili and garlic and sauté for few seconds.
4. Add onions and sauté it till golden brown. Add quinoa and sauté it for 3-4 minutes or until quinoa is slightly brown.
5. Add lentils, peanuts, turmeric powder, red chili powder and salt and mix well.
6. Add 4 cups of water and stir. Bring to boiling; reduce heat.
7. Cover the pan and simmer for 15-20 minutes or cook until quinoa and lentils are tender. Stir in between.
8. Let stand, covered, for 5 minutes. Garnish with chopped coriander leaves and if desired, add lemon juice.

Notes:
You can also pressure cook to save the time and reduce the water from 4 cups to 3 cups.

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Blueberry Vegan Cake

This vegan blueberry cake is quick and easy to prepare and great way to use blueberries. This cake is very moist, melt-in-your-mouth, eggless, butter less and healthy as it is made of using wheat pastry flour and blueberries.

Blueberries have many health benefits and they are rich in anti-oxidants, high in fiber, high in potassium, and low in sodium.

Ingredients:       

•     1 cup fresh blueberry
•     1 tablespoon all purpose flour
•     1 cup whole wheat pastry flour
•     1 cup all-purpose flour
•     1 cup sugar
•     1 teaspoon baking powder
•     1 teaspoon baking soda
•     ½ teaspoon salt
•     ½ teaspoon ground cinnamon
•     1 cup rice milk / almond milk
•     ½ cup oil (canola/vegetable/olive)
•     1 tablespoon vanilla essence
•     1 tablespoon apple cider vinegar

Method :

1. Preheat oven to 350 degrees F. Prepare 9" cake pan by buttering/greasing and lightly flouring.
2. In a bowl, toss the blueberries with 1 tablespoon of all purpose flour.
3. For the cake:
4. Add all purpose flour, wheat pastry flour, baking powder, baking soda, ground cinnamon and salt to a bowl. Stir through flour mixture until combined well.
5. In a large bowl, beat oil, rice milk / almond milk, apple cider vinegar and sugar on medium speed by using hand mixture until combined well.   
6. Then add vanilla essence and flour mixture, mix together and beat on medium speed until well combined.
7. Beat on high speed for about 1 minute to add air to the batter.
8. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
9. Pour the cake batter evenly in the prepared cake pan.
10. Bake the cake for 40-50 minutes until a toothpick / cake tester inserted in the center comes out clean.
11. Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely.

 

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Mix Fruit Pulao / Pilaf

Mix Fruit Pulao /Pilaf is very delicious, aromatic and mild sweet and totally different in taste and method unlike other pulao. It is very quick and one of the easiest recipe to make.  
 

 Ingredients:

• 1 cup long grain basmati rice
• 1 tablespoon warm milk
• pinch of saffron
• 1 cup mixed fruits chopped (pineapple, strawberry, mango, peaches, grapes,
• cherries etc)
• 1 tablespoon thick dahi (yogurt)
• 1 tablespoon malai / heavy cream
• 1 teaspoon butter
• 2 tablespoon grated cheese
• salt to taste
• sugar to taste
• ground black pepper to taste 

Method: 

1. Wash and soak the rice in water for 10-15 minutes. Drain and add 2 cup water to it  and cook them. (Cook in pressure cooker or rice cooker or microwave)
2. Add Saffron to warm milk and mix it well by stirring and keep aside.
3. Now, add mixed fruits, yogurt, malai cream, butter, cheese, salt, black pepper and sugar into the rice. Mix well.
4. Pour saffron added milk over the rice mixture.
5. Your fruit pulao / pilaf is ready to eat.

 

Notes:

You can also use canned mixed fruit instead of freshly chopped fruits to save your time.
you can also serve this Pilaf with any kofta-curry.
If you have cooked rice and canned mixed fruit available then it took hardly 2 minute to prepare.

 

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Spicy Garlic Chutney for Vada Pav

This is a popular Maharashtrian recipe and commonly known as vada pav chutney. However, it can be used as accompaniment along with several dishes. This chutney is made with a nice mix of roasted coconut flakes, sesame seeds, peanuts, garlic and chilies and spices. It gives spicy and nutty flavor.

 

Ingredients:

• 1/3 cup Coconut flakes
• 1/3 cup peanuts
• 1/3 cup sesame seeds
• 5/6 large garlic cloves (if small then take 10-12 cloves)
• 3-4 red whole chilli 
• 2-3 teaspoon red chili powder
• 1 teaspoon jeera powder (roasted cumin seeds powder)
• pinch of asafetida
• salt to taste

Method:

1. Dry roast coconut flakes, sesame seeds, peanuts, garlic cloves and red whole chili till they get slightly brown.
2. Switch off the flame and let it cool down.
3. Take the mixture into the blender and add red chili powder, jeera powder, salt, asafetida and blend it into a coarse powder.
4. Serve with Vada Pav or use as required.

Note: Adjust spices according to your taste...

Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Vada Pav (Indian Burger)

Vada Pav - Indian version of burger, a staple of Mumbai street stalls.

Pav means dinner rolls. The vada means Patty is made of a spicy potato filling, coated with gram flour and deep fried. Along with a spicy garlic chutney and  a fried green chili, vada is served inside a Pav. It is one of the most loved street foods. 





Vada Pav is a famous Maharastrian recipe. It is also called as "Mumbai's Burger". This is very tasty, filling and yummy snack to have at any time.

Ingredients:

For the vada filling:

• 1 tablespoon oil
• pinch of asafetida
• 1/2 teaspoon mustard seeds
• 5-6 curry leaves (kadi patta)
• 1 tablespoon chopped green chili
• 2 teaspoon grated garlic
• 1 teaspoon grated ginger
• 3 boiled and mashed potatoes
• 2 tablespoon chopped coriander
• 1/2 teaspoon turmeric powder (haldi)
• 1/4 teaspoon garam masala (optional)
• 1 teaspoon lemon juice
• salt to taste

For the outer coating:

• 1 cup besan (Bengal gram flour)
• 1 tablespoon rice flour
• 1/4 teaspoon turmeric powder (haldi)
• a pinch of baking soda
• salt to taste

Other ingredients:

• oil for deep-frying
• spicy Garlic chutney recipe
• fried green chili
• 8-12 Pav (dinner rolls / buns)

Method:

For the Vada:

1. Heat the oil and add mustard seeds. When they crackle, add the asafetida and curry leaves and sauté for a few seconds.
2. Add the chopped green chili, grated garlic and ginger and sauté again for a few seconds.
3. Add the potatoes, chopped coriander leaves, turmeric powder, garam masala, lemon juice and salt and mix well.
4. Switch off the flame and let it cool down.
5. Meanwhile heat the oil in a deep frying pan for vada.
6. Divide Potato mixture into equal sized portions and Shape into small balls.
7. For the outer coating, combine all the ingredients in a bowl, add 1 tablespoon of hot oil and make a medium thick batter using water.
8. Dip each ball of the vada filling into the batter and allow it to coat the mixture well .
9. Deep fry in hot oil, till golden brown. Drain on kitchen paper and keep aside.

How to Serve:

• Slice each pav into half and spread some dry garlic chutney inside.
• Place one vada inside each pav and serve with a fried green chili. 

  

Note: You can also use bread slices if the pav is not available.

  Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Pav Bhaji

Pav Bhaji is a famous Indian street side snack food - Spicy blend of boiled mixed vegetables, mashed and cooked in tomato-onion based gravy and served with Pav cooked with butter.  Pav is actually buns.

This is very popular snack, easy to cook, quickly made and liked by almost all. It is very tasty that tickles your taste buds and filling enough too. 

Ingredients:

For the bhaji:

•  2 potatoes, peeled and roughly chopped
•  1 cup cauliflower, roughly chopped
•  1/2 cup cabbage chopped
•  1/2 cup capsicum, chopped
•  1 small carrot, chopped 
•  1/2 cup green peas
•  2 tablespoon oil 
•  2 tablespoon butter
•  1 cup onion, chopped
•  1 tablespoon coriander, chopped
•  2 teaspoon chili powder
•  1 tablespoon pav bhaji masala / 1/4 teaspoon garam masala
•  1 teaspoon amchoor (dry mango powder)
•  1 teaspoon cumin seeds (jeera powder)
•  1/2 teaspoon black salt
•  salt to taste

For Grinding:

•  2 big tomatoes
•  1" piece ginger
•  4-5 garlic cloves
•  3 whole red chilies (soak in hot water for 10 minutes)

For the pav:

•  8-12 pavs
•  2 tablespoon butter

For serving:

•  onion finely chopped
•  lemon wedges
•  chopped coriander (dhania)

Method :

For the bhaji:

• Boil the potatoes, cauliflower, peas, capsicum and carrots with one cup of water till they are soft. Drain out the excess water and keep aside for further use.
• Grind all the ingredients listed under "For Grinding".
• Heat the oil and butter in a large pan, add the onion and sauté it till golden brown.
• Then, add the prepared grinding paste, coriander, red chili powder, jeera powder, amchoor powder, pav bhaji masala and sauté it and simmer till the oil separates.
• Now, Add the boiled vegetables and mash thoroughly using a masher.
• Add black salt, salt and ½ cup of drained water from vegetables, mix well and cook it for 2-3 minutes.

For the pav:

• Slice each pav into 2 pieces horizontally. Apply little butter to each side.
• Heat the skillet and cook the pav on both sides till they are lightly browned.

How to serve:

• Serve the hot bhaji in a plate and top with the butter and coriander.
• Serve with the pav cooked with butter, chopped onion and lemon wedges.

Notes:

• you can add more Pav Bhaji Masala to the bhaji as per your taste.
• Instead of Pav bhaji masala, you can also use garam masala.
• Pav bhaji masala is readily available at most Indian grocery stores.

Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Tri color Mug cake in a minute

Happy Independence day!
Today I just tried one-minute tri-color-Mug cake in a microwave and was successful. I used natural colors here for cake - carrots for saffron, milk for white and spinach for green..

 

This cake is very moist, delicious and the best thing is that it just took one minute to cook...I made it tri color cake but you can make it without colors too...

 

Ingredients:

• 4 tablespoon all purpose flour
• 2 tablespoon milk powder
• 2 tablespoon sugar
• 2 tablespoon yogurt
• 2 tablespoon oil
• 1/4 tablespoon baking powder
• pinch of baking soda
• rose essence (or of your choice)
• pinch of salt
• 1 tablespoon carrot juice (for saffron color of flag)
• 1 tablespoon spinach juice (for green color of flag)
• 1 tablespoon milk (for white color of flag)

Method :

1. Mix all the dry ingredients for your mug cake (flour, milk powder, sugar, baking soda and powder and salt) in a bowl and Stir through flour mixture until combined well.
2. Add the wet ingredients (yogurt, rose esscence and oil) in a large bowl and beat on medium speed using hand mixture.
3. Then add flour mixture into wet mixture and mix together and beat on medium speed until well combined.
4. Now divide the batter into three equal parts.
5. Add carrot juice in the first part, spinach juice in second and milk in the last part and beat  each part on medium speed until well combined.
6. Now pour first green batter in a Mug, then white on green and orange on white part.
7. Cook your mug cake on the high setting of your microwave for 1 minute. The cooking time can vary depending on your microwave, so cook for 1 minute and then try for 10 second intervals until your cake is at your desired consistency. 
8. Remove from the microwave and allow to cool.
9. Enjoy!

Note:

• For this cake you can also use food color instead of juice (carrot / Spinach)
• You can make chocolate mug cake just by replacing milk powder with cocoa powder.

 Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Chocolate Cake (Using yogurt, Eggless, butterless)

The best, eggless, butter less, moist and delicious Chocolate Cake recipe made with yogurt that will quickly become your favorite! This cake is the one you always dream of- any celebration.

 
This rich chocolate cake infused with cocoa and yogurt will bring a chocolate lover's dream come true! 

preparation time : 15 minutes
Cook time : 45 minutes
Total time : 1 hour

Ingredients:

• 1 1/2 cup all purpose flour
• 1/2 cup coco powder
• 1 teaspoon salt
• 1 cup thick dahi (fresh yogurt)
• 1 cup sugar
• 1/2 cup oil (vegetable/canola/olive)
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla essence
• 1/4 cup hot water

For Garnishing -

• cherries
• Walnut pieces

Method :

1. Preheat oven to 350 degrees F. Prepare 9" cake pan by buttering/greasing and lightly flouring. 
2. For the cake:
3. Add all purpose flour, coco powder and salt to a large bowl. Stir through flour mixture until combined well.
4. In a large bowl, take yogurt and sugar. Beat on medium speed by using hand mixture until combined well.
5. Then, add baking powder and soda and again beat on high speed until you see the bubbles. 
6. Then add oil and vanila essence and flour mixture, mix together and beat on medium speed until well combined. If the batter is too thick then add little hot water (near about 1/4 cup). 
7. Beat on high speed for about 1 minute to add air to the batter.
8. Pour the cake batter evenly in the prepared cake pan. Garnish with some walnut pieces.
9. Bake first for 10 minutes on 400 degrees F and then for 30-35 minutes on 350 degrees F or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely.

Note : You can do any frosting of your choice for the cake...

Some more chocolate related recipes are below::

• chocolate Pecan Fudge
• Date chocolate balls
• Bread chocolate pudding
• Chocolate buttermilk cake

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Baingan Ka Bharta (Mashed Eggplant with Indian spices)

Baingan Bharta is an most popular Indian dish, which is also delicious and quite healthy and  that is sure to stir up your taste buds. It is made by first roasting the eggplants until very soft. The charred skin is removed and cooked with Indian spices until thickened and richly flavored. It can be served with rotis / Indian bread or Rice.

 

Ingredients:

• 1 Big Eggplant (baingan / Brinjal)
• 2 tablespoon oil
• 2 tablespoon finely chopped onions
• 3 tablespoon grated radish
• 1 teaspoon grated ginger (adrak)
• 2 teaspoon chopped garlic
• 1 tablespoon chopped green chillies
• 3 tablespoon chopped tomatoes
• 3 tablespoon chopped spring onions greens
• 1/4 teaspoon Turmeric powder (haldi)
• 1/4 teaspoon red chili powder
• 1/4 teaspoon Garam Masala
• 1 tablespoon Coriander (dhania) powder
• 1/4 teaspoon Cumin seeds (jeera) powder
• 1 tablespoon Sesame seeds
• salt to taste
• 1 tablespoon chopped coriander (hara dhania)
   

Method:

 

1) Roast on a gas cook top by just placing the Eggplant / Baingan straight on the burner and keeping the flame on low setting. (You can grill eggplant in your oven grill or barbeque grill and also you can roast it in oven too)

2) Keep turning and cooking till all the skin on the Eggplant looks like black spotted and charred. Peel off and discard the charred skin.

3) Mash the eggplant roughly, in a mixing bowl. Keep aside.

4) Heat the oil, add chopped onion and grated radish and sauté it till moisture almost dries up.

5) Then add grated ginger, chopped green chili, garlic, tomatoes and greens of spring onion and sauté again.

6) Now add Turmeric powder, Red chili powder, Garam masala, Coriander powder, Jeera Powder and sesame seeds and mix well.

7) When it starts to leave oil add mashed Baingan / Eggplant and salt and mix well.

8) Garnish with coriander leaves and serve hot.

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Mutter Mushroom Curry / Greenpeas-mushroom curry

Mutter-Mushroom curry - Mushroom and mutter(green peas) are cooked in spicy onion-tomato based gravy. It is delicious, rich dish, Serves best with rotis, paratha or Rice. 
Mushrooms and green peas are a great source of nutrients, high in fiber and protein and are low in calorie. Mushrooms are fat and cholesterol-free and are very low in sodium and carbohydrates, yet they are rich source of potassium, selenium, niacin, riboflavin and more. Peas are rich in iron, folic acid, zinc and vitamin C, which help maintain immune system. All together Mushrooms and peas both are healthy and delicious combination.
 

Ingredients:

For Grinding:

• 1 big onion cut in quarters
• 1 big tomatoes roughly chopped
• 3 green chili
• 4-5 garlic cloves
• 1"  ginger piece
• 1/2 " Fresh turmeric Piece (optional)
• 7-8 cashew nuts
• 2 tablespoon Dahi (yogurt)
• 2 tablespoon chopped coriander

 

 For Gravy:

 

• 2 tablespoon oil/ butter
• 1" piece Cinnamon stick
• 2 cloves
• 2-3 cardamom pods
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin seed powder (jeera powder)
• 1 teaspoon coriander powder   
• 1/2 teaspoon garam masala
• salt to taste
• 5-6 tablespoon Thick cream
• 1/2 cup milk
• 1 tablespoon kasuri methi (dried fenugreek leaves)

Other Ingredients:

• 3/4 cup boiled mutter (green peas)
• 1/2 cup boiled mushroom slices
• 1 tablespoon chopped coriander leaves

For Curry:

1. Take all the ingredients for grinding into a blender and grind them to a fine paste.
2. For Gravy, Heat oil or butter in a pan, Add cinnamon stick, cloves and cardamom pods.
3. Then add grinded paste and sauté it for few minutes.
4. When Gravy starts to leave oil/butter and reduce in half quantity, add turmeric powder, red chili powder, jeera powder, coriander powder, garam masala, salt and again sauté it for a minute.
5. Then add thick cream to the gravy and sauté for a minutes.
6. Next add Milk and bring gravy to boil. Lower the heat, add crushed kasuri methi and let cook the gravy few minutes till thicken as a consistency of thick soup. Stir in between.
7. Add boiled peas and mushroom and sauté for a while.
8. Garnish with the coriander leaves.

 Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Methi Mutter Makhana Malai

Methi Mutter Makhana Malai - a creamy, delicious, mild flavored, rich looking curry made with fenugreek leaves, green peas and makhanas (fox nuts)!! This is a simple, easy and quick recipe. It is served with any Indian breads like rotis/parathas/naans and even with rice.

Ingredients:

For Grinding:

•  2 medium onions cut in quarters
•  3 green chili
•  4-5 garlic cloves
•  1"  ginger piece
•  10-12 cashew nuts
•  3 tablespoon Dahi (yogurt)

For Gravy:

•  2 tablespoon oil/ butter
•  3 cardamom pods
•  pinch of black pepper powder
•  1/2 teaspoon roasted cumin seed powder (jeera powder)
•  1/4 teaspoon garam masala
•  salt to taste
•  1/2 cup Malai (heavy whipping cream)
•  1/2 cup milk

Other Ingredients:

• 1 cup Methi (fenugreek leaves)
• 1/2 cup mutter (green peas)
• 3/4 cup makhana (fox nut)
• 2 tablespoon broken cashew nuts

For Garnishing:

• tomato slices
• few cashews

Method: 

1. Heat the little oil or butter in a pan. Add makhanas (fox nut) and roast them for 4-5 minutes on low flame till they become crunchy and crispy. Keep aside.
2. Boil green peas in salty water for few minutes. Then add fenugreek leaves and switch off the flame. After 2 minutes, drain the water and keep aside.
3. Take all the ingredients for grinding into a blender and grind them into a fine paste.
4. For Gravy, Heat oil or butter in a pan, add cardamom pods.
5. Then add grinded paste and sauté it for few minutes.
6. When Gravy starts to leave oil/butter and reduce in half quantity, add black pepper, garam masala, salt and heavy cream and sauté it for a minute and add milk and bring it to boil.
7. Now add boiled green peas and methi, broken cashew nuts and roasted makhanas and let cook for a minute.
8. To serve, pour Makhana Methi Mutter Malai in a serving bowl and garnish with the tomato slices and Cashews.

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Orange-mango-coconut refresher

A delicious refresher, perfect for the summer or any time of year - actually a faster refresher!
Coconut water is so refreshing and is an excellent source of potassium and B-complex vitamins and packed with enzymes that aid digestion, simple sugars, minerals and electrolytes. Nutrients in oranges  and mangoes are plentiful and diverse.

 Ingredients:

• 1 orange (Peeled and cubed)
• 1/2 cup mango pieces
• 2 cups Pure Coconut water
• Pinch of salt
• 4-5 ice cubes
• 4-5 Mint leaves

Method:

1. Combine cubed orange, Mango pieces, coconut water, salt and ice cubes in a blender jar and Blend it until very smooth.
2. Taste and if you need add the sugar to achieve a pleasant sweet and tart flavor.
3. Add mint leaves and let the blended mixture chill in the refrigerator for at least 30 minutes.
4. Pour into glasses and serve.

Note: you can add sugar as per your taste.

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Chinese Vegetable Salad

Chinese Vegetable Salad - a marinated vegetable salad that's an excellent side dish for cookouts and picnics!
This is a simple, nutritious and fantastic salad to add to your summer meals. Combining the cabbage with carrots, capsicum, spring onions and celery made a colorful combination and crunchy Chinese vegetable salad. 

Ingredients:

For Salad dressing:

• 1 green chili roughly chopped
• 1/2" piece of ginger
• 2 tablespoon water 
• 2 tablespoon Vinegar
• 2 teaspoon Sugar
• salt to taste

For Salad:

• 1 cup Cabbage julienned (cut into long strips)
• 1/3 cup carrots julienned
• 1/4 cup very thinly sliced capsicum (yellow, green or red)
• 1/4 cup celery julienned
• 1/4 cup spring onions julienned
• Coriander leaves for garnish 
• 1 teaspoon sesame seeds

Method:

1. For Salad Dressing, take chopped Green chili and piece of ginger in a blender with 2 tablespoon of water and blend it till smooth and Strain it using a fine mesh strainer. Then add Vinegar, sugar and salt to it, mix well and keep aside.
2. In a bowl, combine Julienned (cabbage, carrots, celery, spring onions) and sliced capsicum and salad dressing and mix well.
3. Chill the salad in refrigerator for 2 hours.
4. Garnish with coriander leaves and sprinkle sesame seeds over the salad and serve. (I did not have sesame seeds while preparing this dish).

  

 

Sending this recipe to Pari's ONLY’ Food For Pregnancy and Fast!Fresh!Simple event announced at cookingwithsapana

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