ZUCCHINI BELL PEPPER SALAD

Ingredients:

1 medium sized onion diced
1/2 cup red, yellow, green bell peppers mixed together
1 cup zucchini diced
salt to taste
black pepper to taste
1/2 tsp lemon juice
1 tbsp honey or to taste
1 tbsp olive oil

 Method:

1. Heat olive oil in a pan and add all the vegetables one by one in order of their tenderness and cook for 2-3 minutes stirring and mixing till they become tender and are not over cooked.
2. Add salt and pepper and cook for another minute.
3. Switch off the gas and add lemon juice and honey and serve.

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PAALAK DHOKLA

Ingredients:

1 cup besan (gram flour)

1 cup sooji (semolina)

1/2 cup spinach pure
1/2 cup water

1/2 inch ginger and 1 green chili,2 tbsp coriander leaves ground to paste

1 tbsp lemon juice

1 tsp powdered sugar

1/4 tsp turmeric powder

1 tbsp oil

1tsp meetha soda or eno

salt to taste

For tempering:

1 tsp mustard seeds (rai)

a pinch of asafoetida powder

1 tbsp oil

8-10 curry leaves

2-3 green chilies 

Method:

1. Mix all the ingredients of dhokla except for the meeta soda or eno.
2. The batter has to be slightly thicker than the idli batter.
3. Keep aside for 15-20 minutes.
4. Meanwhile add 3-4 cups water in the steamer and heat it.
5. Grease a pan or idli mold with oil.
6. Add the eno or meetha soda and mix it with a light hand.
7. Quickly pour the batter in the prepared pan or idi mould.
8. Keep the mould in the steamer.
9. Cover the steamer and steam for approx 15-20 minutes.
10. Check with a knife ,if the knife comes out clean, then the dhokla is ready.
11. Remove the dhokla and allow to cool for 5-6 minutes.
12. De-mould the dhokla carefully in a serving plate and then temper it.
13. Heat oil in a small pan.
14. First add the mustard seeds then hing,curry leaves and then green chilies and stir a while and pour the tempering on the idli shaped dhoklas and mix well.
15. If you are using a pan  mould then pour the tempering on cooked dhokla after or before de-moulding it and then cut it into pieces.  
16. Serve hot with chuttney or sauce. 

Notes: 

1. If idlis are big in size then cut them into 2 or 4 pieces and then add tempering.
2. I have placed a slce of soya cheese in between two pieces of dhokla and placed one cheese slice on the top.

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CURD RICE

Ingredients:
2 cups cooked rice
2 cups fresh curds (dahi)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
4 to 6 curry leaves (kadi patta) chopped
1 green chilli, finely chopped

1" piece ginger grated
a pinch of asafoetida (hing)
salt to taste

Method:

1. Heat the oil in a pan and add the mustard seeds.
2. When the seeds crackle, add the urad dal, curry leaves and green chilies,grated ginger and sauté on a medium flame for 1 minute, while stirring continuously.
3. Add the asafoetida, and rice and mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
4. Add the salt, mix well and cook on a slow flame for 1 minute.
5. Serve hot along with curd and garnish with coriander.

Note:

You can combine rice and curd together and then make a tempering of rest of the ingredients and pour the tempering on  the mixure or cook the mixture in tempering for 1 to two minutes.

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BAJRE KI KHICHDI

Ingredients:
1cup whole bajra (black millet)
3 tbsp yellow moong dal

3 tbsp moth dal(dew bean)

3 tbsp rice (ophtional)
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)

1" ginger grated

1 onion finely chopped(optional)

1 tsp garam masala

1/2 tsp degi mirch
2 tbsp ghee
salt to taste

Method :

1. Sieve the bajra and wash it with water.Soak for an hour and then drain out the water completely. Now put the bajra in a mortar (kundi sota, mam dasta ) and beat it so that all the husk wades off. Separate the husk from the bajra by tossing it.Repeat till almost all the husk is removed. 
2. Wash the ground bajra,moth dal,rice and moong dal together. 
3. Combine the bajra mixture and salt with 4 cups of water and pressure cook,simmer the gas after one whistle and cook on low flame for 30 minutes, when the pressure is released check whether  the bajra is cooked.
4. If required add more water and cook for another 20-30 minutes in pressure on low flame.  
5. Heat the ghee in a pan and add the cumin seeds,asafoetida grated ginger and chopped onion and cook til it becomes brown in color.Add degi mirch and garam masala and turn off the gas.
6. Now pour this mixture over the cooked khichdi and mix well. 
7. Adjust the consistency of the khichdi at the time of serving by adding ½ cup of hot water if necessary. 
8. Serve hot with ghee, kadhi or curds.

Note:

1. If you don't get moth dal then you can make it without it.

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BOILED EGGS IN STIR FRIED VEGETABLES

Ingredients:

1 cup  broccoli,cauliflower mixed together

1/2 cup red,green,yellow bell peppers

1 cup mushrooms, baby corn,peas,french beans and carrots mixed together

1-2  tbsp olive oil

4 boiled eggs

1 tbsp mayonnaise

spring onion for garnishing

salt to taste

black pepper to taste

Method:

1. Boil water in a pan switch off the gas and add broccoli,cauliflower,mushrooms, baby corn,peas,french beans and carrots to the boiling water,add a pinch of salt and cover the lid.
2. Drain out the water after 3-4 minutes and keep the vegetables aside.
3. Heat olive in a pan add all the bell peppers stir for a minute then add all the boiled vegetables ,add salt and black pepper.
4. Stir fry all the vegetables till they become crisp and crunchy.
5. Cut the egg ,discard the egg yolk and chop the egg white , mix stir fried vegetables and mayonnaise.   
6. Garnish with spring onions and serve hot with toasted bread.  

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OATS IN STIR FRIED VEGETABLES

Ingredients:

1 cup  broccoli,cauliflower mixed together

1/2 cup red,green,yellow bell peppers

1 cup mushrooms, baby corn,peas,french beans and carrots mixed together

1-2  tbsp olive oil

1 cup oats

salt to taste

black pepper to taste

Method:

1. Boil water in a pan switch off the gas and add broccoli,cauliflower,mushrooms, baby corn,peas,french beans and carrots to the boiling water,add a pinch of salt and cover the lid.
2. Drain out the water after 3-4 minutes and keep the vegetables aside.
3. Heat olive in a pan add all the bell peppers stir for a minute then add all the boiled vegetables ,add salt and black pepper.
4. Stir fry all the vegetables till they become crisp and crunchy.
5. Boil 2 cups water in a pan add oats and cook for 3 minutes, add salt to taste , mix stir fried vegetables.   
6. Serve hot.  

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STIR FRIED VEGETABLES

Preparation time: 10 minutes

Cooking time: 3-5 minutes

Serves:2- 4

Ingredients:

1 cup  broccoli,cauliflower mixed together

1/2 cup red,green,yellow bell peppers

1 cup mushrooms, baby corn,peas,french beans and carrots mixed together

1-2  tbsp olive oil

salt to taste

black pepper to taste

Method:

1. Boil water in a pan switch off the gas and add broccoli,cauliflower,mushrooms, baby corn,peas,french beans and carrots to the boiling water,add a pinch of salt and cover the lid.
2. Drain out the water after 3-4 minutes and keep the vegetables aside.
3. Heat olive in a pan add all the bell peppers stir for a minute then add all the boiled vegetables ,add salt and black pepper.
4. Stir fry all the vegetables till they become crisp and crunchy.
5. Serve hot.  

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GOBI KE PAKORE

Ingredients:

1 cauliflower
1 cup besan (chickpea flour)
1/2 cup rice flour (chawal ka atta) (optional)
1/4 cup cornflour (optional)
salt to taste
1/2 tsp degi mirch (red chili) powder
1/2 tsp chaat masala
1/2 tsp turmeric (haldi) powder
1/4 tsp ajwain (carom seeds)

1 green chili chopped

coriander (dhania) leaves for garnishing
oil for frying

Method :

1. Cut gobi into small floweretts and put it in  boiling water adding 1/2 tsp salt .Keep it like that for five minutes, then drain the water and keep gobi aside.
2. Mix all the ingredients except oil and chat masala  in a bowl along with a little water to make a batter of coating consistency.
3. Dip the gobi in the mixture and half- fry it in oil.
4. Drain out and cut into halves and re-fry the pakoras till they become golden brown in color.
5. Drain out on an absorbent paper and sprinkle the chaat masala. 
6. Garnish it with coriander leaves and serve hot with dhaniya chuttney,imli ki chuttney or ketchup.

Note:

1. Adding cornflour and rice flour will make the pakoras crispy , if you are not using them then double the quantity of besan.

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MASALA OATS

Preparation time: 10 minutes

Cooking time: 5-10 minutes

Serves: 2

Ingredients:

1 cup oats
1 small onion chopped
1 carrot chopped
1 flowerette  cauliflower chopped
1/2 capsicum
1 small potato chopped
1 tbsp peas
1 tbsp french beans
salt and pepper or to taste
1 tbsp oil
1 tsp catch sabzi masala

Method:

1. Heat oil in a pan and add onions stir them till they become pink in color and add all the other vegetables.
2. Add salt and cook the vegetables on medium flame under lid stirring occasionally for five minutes or till they become tender. 
3. Add oats and sabzi masala and pepper and stir for a minute.
4. Add 2 cups of water and stir continuously till you reach the desired consistency.If required you can add more water.
5. Garnish it with coriander leaves and serve hot with tomato ketchup. 

Note:

1. You can take the more or less vegetables as per your choice.

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RADISH PODS/MUNGREY KI CHUTTNEY

Ingredients:
100 gms mungrey(radish pods)
2 green chillies
1/2 tsp salt or to taste
a pinch or red pepper powder
1 tbsp lemon juice/ 1/2 tsp amchoor powder(dry mango powder)

Method:
Chop the mungras with hands by discarding its stem and the upper thin part.
Wash them and put them in a mixer.
Add remaining ingredients and coarsely grind it.
The chuttney is ready to be served with dal- chapati or paranthas. 

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