OVEN BAKED SOUP

You need:
Onion : 1 sliced
Garlic pod : 1 (crushed)
Ginger grated : 1/ tsp
Mixed vegetables : 2 cups(peas,cauliflower,potato,cabbage,carrot)
Oil : 2 tsp
Honey : 1 tsp
Dried herbs ; 1 tsp
Bay leaf : 1
Tomatoes ; 2 chopped
Salt and pepper to taste
vegetable stock or water : 2 and 1/2 cups

Method :
1.Heat oil in a kadai.When hot add bay leaf and dried herbs,ginger and garlic.Toss well.Add the sliced onions and stir well.
2.Add the vegetables and continue stirring for 5 mins. Add the tomatoes and saute further.
3. Add vegetable stock or water and simmer covered till the vegetables are done.
4. Cool,remove the bay leaf and blend the vegetables in a blender till smooth and thick.
5. Transfer to an ovenproof dish.Add salt and pepper. Blend in the honey. Bake in hot oven for 15 mins.
6. Serve hot with masala toast and rouille
To make Rouille;
Put  1 red capsicum,2 green chilies, 1 clove garlic in a blender and make a smooth paste.Add breadcrumbs and salt and pepper to taste and blend further to form a thick paste.Transfer to a bowl and cool in fridge until ready to serve.

Note: you can use vegetable stock cubes to get vegetable stock.This is one meal which can be had as a brunch and very nutritious too.
 Happy cooking!!!!!!!!!!! Happy eating!!!!!!!!!!!!

VEGETARIAN OMELETTE

You need:
Besan : 1 cup
Grated carrots : 1/4 cup
finely diced capsicum: 2 tsp
Grated paneer : 1/4 cup
Minced green chilies: 1 tsp
Ginger paste: 1 tsp
Salt to taste
coriander leaves: 2 tsp
Onion : 1 minced fine.
Oil to make the omelette
Buttermilk to make the batter

Method:
1. In a bowl add the sifted besan salt and make a thick batter using buttermilk.Add 1 tsp oil.Cover and set aside.

2.Heat a little oil in a kadai.When hot add the onions,ginger paste and mince green chilies and saute well.Add the grated carrots,crumbled paneer and diced capsicums. Add pinch salt.Stir well and cool the filling in a bowl.
3.Heat a tava.Season well with oil.Take a ladle of the besan batter and put in the tava making a semi thick circle.Add a little oil and cook on both sides well.

4.On one side of the cooked omelette put in a spoonful of the filling,fold the other half over it .
5. Serve hot with sauce or any chutney of your choice.

Note; Hungry kya morning 11 a.m?Make this besan omelette and enjoy a lip smacking brunch.
           Happy cooking!Happy Eating!!!!!!!!!!!

GRIDDLE SCONES

You need:
Flour : 2 cups
Baking powder:1/2 tsp
Bicarbonate soda:1/2 tsp
Brown sugar : 1 tsp
salt : 1/2 tsp
Buttermilk : 1/4 cup
Butter : 2 tsp

Method :
1. In a bowl add the sifted flour.Mix in the other dry ingredients.Rub in the butter and mix the dry ingredients well till the mixture looks like crumbs.Add buttermilk little by little and make a soft dough kneading with light fingers,
2.Heat a tava.Roll the dough into a 1.2 inch thick circle.Using a round cutter cut into 4 or 5  small rounds.

3.Grease the tava with butter.Lift the scones onto the tava and fry both side till light brown specs appear.

4.Serve hot with butter and fruit spread.

Note : Absolutely delicious and quick to make these griddle scone are great brunch recipes.
          For variation you can add a little grated chees to make cheese griddle scones.
         Happy cooking!!!!Happy Eating!!!!!!!!

PALAK KI PURIS

U need
Palak(spinach): 1/2 bunch
Wheat flour: 2 cups
Ajwain : 1/2 tsp
Anardhana powder : 1/2 tsp
Minced green chilies : 2 tsp
Curd enough to make the dough
Salt to taste
Oil to make the puris.

Method:
1.Clean wash and dice fine the palak ( spinach).Heat 1 tsp oil.When hot add the ajwain and saute.Add the diced spinach and saute for 2 to 3 mins.Cool.
2.In a mixing bowl put the atta,spinach,anardhana powder,minced green chilies,salt and 1 tablesp oil.Mix well.Add curd little by little and make a slightly stiff dough.Knead well.Cover and set aside for 15 to 20 mins.
3. Heat oil in a kadai.Once again knead the dough well and make small rolls.Roll out into small circles and deep fry the puris in hot oil.
4.Serve hot with potato curry or fresh curd.

Note: Try making this recipe on a rainy day and enjoy eating watching the rains outside.
happy cooking!!!!!!!Happy eating!!!!!!!!!!!

PALAK MOOLI CURRY

U need:
Palak(spinach): 1 bunch
Mooli(radish) : 2(red or white)
Onion: 1 medium diced fine
Garlic: 1 pod minced
Jeera : 1 tsp
Red chilli powder :1 tsp
Turmeric powder: 1/2 tsp
Curry powder : 1 tsp
sugar : 1/2 tsp
salt to taste
Lime juice : 2 tsp
Oil : 1 tablesp
ghee: 1 tsp
Red chili:2

Method.
1.Clean,wash and cut the spinach fine.Clean,wash peel the skin of the radish and dice fine.
2. Heat oil in a kadai.When hot add 2 dry red chilli,jeera and saute well.Ad the minced garlic.Now add diced onions and stir well.Add chilli powder and curry powder and fry further,add the diced radish and turmeric powder.Stir well.Add  salt and 1/2 cup water to cook the mooli.Cover and cook for 7 to 8 mins.
3.Remove the lid and add the cut spinach stirring continuously.Add the sugar and cover with a lid once again.After 5 mins remove the lid.Stir well and cook till all the water evaporates.
4.Add the lime juice.Serve hot with rotis or rice as side dish.

Note; The combination of spinach and mooli makes this dish rich in iron content.You can also add some fresh corn if you like.
Happy cooking!Happy eating!!!!

PALAK KE BHAJIYAS

You need:

Fresh Palak leaves: 14

Besan : 1 cup

Cornflour:2 tablesp

Riceflour: 2 tablesp

Chili powder:1 tsp

jeera powder1 tsp

pinch hing

salt to taste

chat masala to sprinkle

sunflower oil to deep fry

chili paste:1 tsp

Method:

1.Clean the palak leaves well and pat dry with a wet towel.Set aside in a plate

2. In a bowl add together all the dry ingredients except chat masala and mix well.Add the greenchilli paste enough water to make a semi thick batter.The consistency should coat the palak leaves.

3.Heat oil in a kadai.When hot dip each palak leaves well into besan batter and gently slide into hot oil.Cook on both sides till the bhajiya is golden brown..Drain the bhajiyas onto a kitchen napkin to remove excess oil.

4.Sprinkle chat masala over the palak bhajiys and serve hot with mint chutney and sauce.

Note; the versatile palak in a new avatar.Palak bhajiyas and hot masala chai a very ernriching combination.

Happy cooking!!!!!!!Happy eating!!!!!!!!!!!!!

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ALU METHI PALAK

You need :
Palak( Spinach): 1 bunch
Methi leaves: 1 small bunch
Potatoes: 2 medium sized
Green chilliginger paste: 3 tsp
Onion : 1 medium
Kitchen King masala:2 tsp
Salt and sugar to taste
Butter or oil: 1 tablesp
Fresh cream: 1/4 cup
Tomatoes:1 medium size

Method:
1. Clean and wash both palak and methi leaves.Blanch both the greens in hot water for 5 mins.Cool and grind to a paste.
2.Clean and boil potatoes.Cool,peel the skin and cut into 4 pieces.Chop onions to fine pieces.
3.Heat butter or oil in a kadai.When medium hot add the greenchilliginger paste.Saute .Add the onions and the tomatoes and continue to cook well till the onions turn translucent and the tomatoes are mashed well.Add the kitchenking masala salt and sugar( 1/2 tsp). Continue stirring.Ad the boiled potato pieces and 1/2 cup water.Simmer for 3 mins.
4.Now mix in the palak-methi paste,stir well and simmer for another 5 to 6 mins.
5.Add the cream,stir gently and switch off the gas.
6.Transfer to a serving bowl and add 1 tsp butter.Serve hot with rotis and naans

Note: Palak or spinach and methi leaves also ccalled fenugreek leaves packs in avery good amount of iron.Make this dish once a week and enjoy eating,Instead of potatoes you can add corn to the dish.It is then called Corn Palak Paneer.
Happy cooking!!!!!!!!!!!Happy eating!!!!!!!!!!!!