AMLA( GOOSEBERRY) SARU

You need:
Fresh amla(gooseberry): 4
Moong dal: 2 tablesp
Onion:1
greenchilli es:1
ajwain(omam);1/2 tsp
Ghee:1 tsp
Dried neem leaves: 1 tsp
Curry leaves:few
pepper:1 tsp
mango ginger:2 tsp


Method:
1. Clean amla and boil in water for 5 to 6 ins.Cool remove seed inside and grind to a smooth paste
2. Heat ghee.Add the ajwain and saute. Now add chopped onions,green chillies and mango ginger and fry well.
3.Add the washed moong dal and fry further.
4.Add 1 and 1/2 cups water and cook till dal is cooked.
5. Cool. grind to a paste, adding the amla paste.Strain the liquid in a kadai and keep this on the gas stove.
6. Dry roast the curry leaves and peppercorns and grind it to a powder.
7. Add this powder to the simmering soup along with salt to taste.
8.Heat a little ghee in a small kadai and fry the neem leaves.Add this to the soup.
9.Serve hot as an appetizer.


Note: Gooseberry is rich in Vit c which helps in lowering sugar level ,acts as an anti oxident,improves iron content in our body.
This soup acts as an excellent appetizer.

Quick Fix Pasta

You need:
Cooked pasta : 2 cups
Capsicum : 1 diced
Fresh corn : 1/2 cup
Fresh tomatoes : 1 Thinly sliced
Dried herb : 1 tsp
Firm ripe mango : 1/4 cup thinly sliced
Grated cheese: 1/4 cup
Fresh cream : 1/4 cup
salt and pepper to taste
Butter : 1 tsp

Method:
1.In a kadai add butter.When hot add the diced capsicum and saute.Add the corn and mango slices and toss well .Add the cream and dried herbs.Stir well and simmer till the cream bubbles.Add the cooked pasta,salt and pepper and tomato.Stir well and pour this mix into a greased oven proof dish.
2. Sprinkle grated cheese and dot with some more butter.Bake in hot oven for 7 mins,until the cheese melts.

3. Serve hot wit a salad of your choice.

Note: Simple,classic Italian dish which satisfies our hunger pangs well.The mango pieces added give a slightly tangy taste.

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!!!!