Jacket Potato with Beans and Coleslaw

Preparation time: 5 mints
Cooking time: 45-50 mints
Serves – 4

Ingredients
4 baking potatoes
1 tbsp oil
salt
pepper

For Serving
1 can baked beans (400 grm)
home made coleslaw

Method

  1. Scrub the potatoes and prick in several places with a fork.
  2. Place in a microwave bag and microwave it for 15 minutes on high.
  3. Pre heat oven to 200C/180C.
  4. Cook the potatoes until tender (you may need a more or less time depending on the size of your potatoes and your microwave).
  5. Once potatoes are done put a few drops of oil over each one and rub it all over the skin.
  6. After that, rub in some salt and pepper – salt will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
  7. Now place the potatoes straight on to the centre shelf of the oven and let them bake for 30 minutes, or until the skins are really crisp.
  8. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly.

Serving

  1. Split open the potatoes and spoon in the beans.
  2. Take some coleslaw with it.
  3. Serve immediately.

Cold days require comfort food, give yours a health boost with home made coleslaw…

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Urad Dal – One Pot Recipe

urad dalPreparation time: 10 mints
Cooking time: 25-30 mints
Serves – 3 – 4

Ingredients
1 cup urad dal (white lentil)
½ cup chopped tomato or tomato puree
1 chopped green chilli
½ roughly chopped red chilli
5 garlic cloves finely chopped
2 tbpn ghee (clarified butter)
½ tspn mustard seeds
½ tspn cumin seeds
½ tspn asafoetida
½ tspn turmeric powder
½ tspn chilli powder
½ tspn cumin and coriander powder
1 tbsp lemon juice
salt to taste
5 cups water
coriander leaves (to garnish)

Method

  1. Heat ghee in a pressure cooker. Once hot, add mustard seeds and cumin seeds.
  2. When they crackle, add asafoetida, turmeric powder, chillies, garlic, chopped tomato and saute them for a minute.
  3. Now wash urad dal and add it to cooker stir it well and add all remaining ingredients.
  4. Close the lid and let it cook for one whistle on high heat. Now let it simmer for 15-20 minutes on low heat with lid on.
  5. Turn off the heat and let it rest for 10 minutes.
  6. Garnish it with coriander.
  7. Serve it hot.

Simple, easy and delicious Urad Daal..

French Bean Rice

French-bean rice

Preparation time: 10 mints
Cooking time: 10-15 mints
Serves – 2

Ingredients
2 cups cooked rice
1 finely chopped onion
1 finely chopped green chilli
2 garlic cloves finely chopped
½ cup roughly chopped french beans
2 tspn oil
½ tspn mustard seeds
½ tspn cumin seeds
½ tspn asafoetida
½ tspn turmeric powder
1 tbsp lemon juice
2 tsp sugar
salt to taste

Method

  1. Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.
  2. When they crackle, add the asafoetida, turmeric powder, chilli, garlic, onions and saute them till onions are light brown.
  3. Now add french beans to it. Stir it well and sauté it for 4 to 5 minutes.
  4. Add rice along with salt, sugar and lemon juice. Stir it well. Let it cook for 1-2 minutes.
  5. Serve it hot or its great for lunch box too..

A great way to use french beans in a meal…

 

Courgette Pancakes

Courgette Pan CakePreparation time: 10 mints
Cooking time: 5-7 mints
Serves – 2 – 3

Ingredients
2 medium size courgette (grated)
1 cup chick pea flour
1 tbsp lemon juice
1 tsp salt
1 tsp chili powder
1 tsp cumin and coriander powder
½ tsp turmeric powder
½ tsp all mix spices powder (garam masala)
water to make batter
oil to pan fry

Method

  1. Place grated courgette in a large mixing bowl and add all the ingredients and stir it well add some water to adjust the consistency of batter. (thick pouring consistency)
  2. Preheat griddle or frying pan to medium-high heat. Rub griddle or frying pan with oil before cooking each batch of pancakes. (You can use more oil if you like)
  3. Spoon about 2 tablespoons of batter for each pancake on hot griddle. Cook until bubbles begin to form, about 1½ minutes, turn pancake over and continue to cook for another 1 to 1½ minutes or until pancakes are done. (You may need to adjust heat, depending on the type of griddle or frying pan you are using.)
  4. When pancakes are done, serve immediately.
  5. Serve with your choice of jams, syrups and add a dollop of soured cream or yoghurt.

Courgettes contain very few calories and have a high water content, which makes them a dieter’s friend.

Carrot coriander stalks Soup

Carrot Coriander Stock SoupPreparation time: 5 mints
Cooking time: 5-7 mints
Serves – 3 – 4

Ingredients
1 cup coriander stalks roughly chopped
2 medium size carrots roughly chopped
½ cup chopped onion
1 tbsp oil
½ tsp turmeric powder
1 tsp lemon juice
1 tsp cumin and coriander powder
1 tsp salt
½ tsp all mix spices powder (garam masala)
1 liter water

Method

  1. Heat the oil in a pressure cooker, add onions along with turmeric powder, salt, garam masala, cumin and coriander powder and lemon juice, let it cook for 5 minutes until softened. Stir in the coriander stalks and cook for 1 min. Add the carrots and water. Cover the lid and pressure cook it for 3 whistles.
  2. Allow the steam to escape and open the pressure cooker.
  3. Transfer the mixture in to a food processor and blitz until smooth.
  4. Return to pan, taste, add salt if necessary, then reheat to serve.

I say make a good use of coriander stalks!! 😉

Methi Thepla

Methi Thepla

Preparation time: 10 mints
Cooking time: 10 mints
Makes – 8 pieces

Ingredients
1 cup wheat flour
¾ cup gram flour
1 cup finely chopped methi (fenugreek)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tsp jaggery
¾ cup yogurt
oil to cook

Method

  1. Combine the wheat flour, besan and the remaining ingredients in a bowl, mix well and knead into a soft dough. Use extra water if needed.
  2. Keep it aside for 20-30 minutes.
  3. Now divide the dough in to 8 equal portion and roll out each portion into a circle.
  4. Preheat a pan on medium heat and cook each portion both side using 1 tea-spoon oil till golden brown spots appear.
  5. Serve it with yogurt raita or ghee jaggery.

Kids love this dish and Fenugreek health benefits are multitude.

Cabbage Pancake

CabbageFritters

Preparation time: 5 mints
Cooking time: 15 –  20 mints
Serves: 2

Ingredients
2 cup finely chopped or grated cabbage
½ cup gram flour or all-purpose flour
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tsp all spice mix
oil to shallow fry

Method

  1. Combine cabbage, turmeric, chilli powder, all spice mix, cumin and coriander powder along with salt in a large bowl. Let it marinate for 6-7 hours.
  2. Once marinated add gram flour and mix it well until all cabbage get flour coating. Add more flour if required.
  3. Heat a griddle on high heat and add some oil to it to coat the bottom.
  4. Add 1/4 of the cabbage mixture to the griddle, pressing it out into a 2 to 3 inch pancake.
  5. Let it cook until the edges are brown or around 2-3 minutes.
  6. Now, flip it over and let it cook for 2 minutes.
  7. Serve it hot with tomato ketchup.

Feel free to use any vegetable you like, to make this dish more interesting…

Curly Endive & Oats Muthiya – Steamed Dumplings

Curly Endive Muthiya

Preparation time: 10 mints
Cooking time: 15 mints
Serves: 2-3

Ingredients
2 cups chopped curly endive
1 cup quick cooking oats
2 tbsp semolina (rava)
3 tbsp curd
4-5 garlic cloves finely chopped
1 tbsp ginger paste
2-3 green chillies finely chopped
1 tbsp oil
1/2 tsp turmeric powder
1/2 tsp asafoetida powder
1/4 tsp baking soda or fruit salt
1 tbsp sugar
salt to taste
water as required

For Tempering
1 tbsp oil
1/2 tbsp sesame seeds
1/4 asafoetida powder
1 tsp mustard seeds
1 tsp chilli powder
1 tbsp lemon
1 tbsp sugar
salt to taste

Method

  1. Combine all ingredients well in a bowl, mix well and knead into a soft dough using little water.
  2. Divide the dough into 4 equal portions and shape each portion into a cylindrical roll.
  3. Arrange the rolls on a sieve and steam in a steamer on a high flame for 15 minutes. Remove and keep aside to cool for 15-20 minutes.
  4. Now cut into bite size pieces.
  5. For the tempering, heat the oil in a big non-stick pan and add the mustard seeds.
  6. When the seeds crackle, add the sesame seeds, asafoetida powder and cook on a medium flame for 30 seconds.
  7. Add muthia pieces into the pan along with chilli powder, sugar, lemon and salt and toss it lightly till each muthia covers well with masala.
  8. Enjoy it hot with green chutney or curd.

Curly Endive is rich in many vitamins and minerals, and Oats are high in fibre and protein which makes this tasty recipe very healthy.

Stuffed Sprouts

Stuffed SproutsPreparation time: 5 mints
Cooking time: 7-8
Serves: 4

Ingredients
250 grm brussel sprouts

For Stuffing
¼ cup shredded dry coconut
1 tbsp kasuri methi (optional)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tbsp sugar
1 tsp all spice mix
1 tsp dry mango powder
1 tbsp oil

Method

  1. Combine all ingredients together for the stuffing.
  2. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Slit them crosswise from the bottom, almost all the way through – leave the stalk area uncut. Stuff each sprout with the stuffing – don’t be afraid to use clean hands to do this; just get right in there.
  3. Place sprouts in a microwave proof tray and microwave it on high heat for around 7 minutes or till sprouts are tender.
  4. Serve it warm.

In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.

Veg Noodles – Indo Chinese Fusion

Hakka Noodles

Preparation time: 5-10 mints
Cooking time: 10-15 mints
Serves: 4

Ingredients
250 grms spaghetti ( use any noodles you want)
1 cup thinly sliced onion
1 cup thinly sliced cabbage
1 cup thinly sliced mix capsicum
1 tbsp thinly sliced ginger
1/4 cup chopped spring onion
1 tsp salt
1 tbsp oil
Water to boil noodles

For Sauce
2 tbsp soya sauce
1 tbsp vinegar
1 tbsp chocolate spread or sauce
1 tsp peanut butter
1 tbsp sugar
1 tsp hot chilli sauce

Method

  1. Heat water in a large pan, add noodles and salt and let it boil for 5-7 minutes or until its done. Follow packet instructions.
  2. While its cooking, heat oil in a non stick pan, add ginger and onion to it. Let it cook for 2-3 minutes. Now add cabbage, capsicum and salt, let it cook for 5-7 minutes.
  3. Meanwhile to prepare sauce, mix all sauce ingredient and microwave it for 30 seconds on high heat. Mix it well.
  4. Once noodles are done run it through cold water and add it in vegetable mix, also add prepared sauce to it and give it a stir.
  5. Let it cook for 4-5 minutes until noodles are covered with sauce.
  6. Serve it hot.

Instead of vinegar you can also use lemon. If you don’t have chocolate sauce then add any jam, it will give a distinctive sweet flavour to your sauce.