Watermelon Rinds Smoothie

Watermelon smoothiePreparation time: 5 mints
Serves – 2

Ingredients
2 cups diced watermelon rinds
1 ripe banana chopped
1 cup strawberry
1 tbsp fresh mint leaves
1 tbsp honey
1 tsp lemon juice
1 tsp chat masala
½ cup ice cubes

Method

  1. Place all the ingredients in blender.
  2. Blend it until smooth.
  3. Best served chilled.

This often-wasted food does good things for your body.

Watermelon Rinds – It contains citrulline, an amino acid that plays an important role in the human body’s urea cycle.

Watermelon Seeds – Seeds are a source of iron, zinc, fiber and protein.

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.

Green Chutney – Coriander Dip

Green Chatni

Preparation time: 10 mints
Cooking time: Nil
Makes: 1 cup

Ingredients
2½ cups chopped coriander
½ cup chopped mint leaves
4-5 garlic cloves finely chopped
1 inch ginger
3-4 green chillies
1 tbsp lemon juice
1 tbsp sugar
2 tbsp peanut
salt to taste
water as required

Method

  1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
  2. Serve it with samosas, dhoklas or as a condiment with poppadoms.

The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.

The chutney can be stored refrigerated for upto a week.

Couscous-Stuffed Peppers

Stuffed Capsicum

Preparation time: 10 mints
Assembling time: 40 mints
Serves: 4

Ingredients
4 large peppers
½ cup couscous
¼ cup shreded carrot
¼ cup finely chopped onions
4-5 garlic cloves finely chopped
1 tbsp coriander
1 tbsp oil
2 tsp salt
2 tsp pepper
1 cup shreded cheese
Boiling water

Method

  1. Preheat the oven to 200C.
  2. Cut the peppers in half through the stalks and scoop out the seeds.
  3. Drizzle one tablespoon of oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  4. Place cous cous in a large bowl & covering with boiling water so that all cous cous is covered & there’s about 1/2 cm extra water. Keep it aside for 10 minutes to soak.
  5. Once, cous cous is soaked, fluff it up with a fork. Add carrot, onion, garlic and coriander in it. Season it with salt and pepper and mix it well.
  6. Spoon cous cous mixture into the pepper halves. Cover it with shreded cheese.
  7. Place it back in to the oven for 15 minutes, until the cheese is golden.
  8. Serve it hot with a salad.

Capsicum peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients.
Red peppers have twice the vitamin C content of green peppers.

Christmas Leftovers – Christmas Pudding Trifle

Christmas Pudding Trifle

Preparation time: 5-10 mints
Assembling time: 5 mints
Serves: 2

Ingredients
½ cup left over crumbled christmas pudding

For Custard
36 grm custard powder
120 ml boiling water

For Whipped Cream
150ml whipping cream
2 tbsp icing sugar
1 tsp vanilla extract

Method

  1. As this is an egg free recipe instead of making our custard we will use custard powder. To make our custard add boiling water to custard powder and mix it well until well combined.
  2. Pour the cream into a large bowl, add sugar and vanilla essence and whip to soft peak.
  3. To assemble trifle arrange ¼ of christmas pudding crumble in the bottom of serving glass.
  4. Now, spoon over ¼ of the custard to cover.
  5. Dollop ¼ of the cream on top of the ­custard.
  6. Repeat the steps to creat another layer. Finish it up with crumble topping.
  7. Cover it and let it chill for 5-6 hours and enjoy…

Trifles are best assembled the day before serving to allow the flavours to develop and cake to soften.

Also, you can replace vanilla extract with brandy or any fruit juice.