Thursday, December 30, 2021

HEALTHY CORN AND MORINGA SOUP / CORN SOUP WITH MORINGA LEAVES


 This is a very light and healthy soup made with corn and moringa leaves. Very few ingredients are added to flavour it. It is perfect for brunch on Mondays after a heavy indulgence during the weekends.
If you wish to make it spicier you can add some Masala Magic spice mix to it which is available in small sachets. You may also use basil or any other herbs for flavouring.


Ingredients:
Frozen corn kernels .............. 1 cup
Moringa leaves .................... handful
Corn starch ....................... 2 tsps
Crushed black pepper ...... 2 -3 pinches
Roasted cumin powder ..... 2-3 pinches
Salt .................................. to taste

Method:
1. Grind the corn with 1 cup of water to a slightly coarser texture.
2. In a pot take 1 cup of water and add moringa leaves and little salt.
3. Boil for few minutes.
4. Add the ground corn paste to it.
5. Keep stirring intermittently.
6. Now dilute the corn starch with water and add it to the soup.
7. Add salt to taste and one pinch of black pepper saving the rest for garnishing.
8. Check salt and adjust the consistency of the soup to your liking.
9. Serve it into individual bowls and sprinkle little black pepper and cumin powder on top.
10. You can enjoy it with some toasted bread / cheese toast / bread sticks

Check out the video




About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Healthy Recipes 
This month I am paired with Sujata Roy who gave me the secret ingredients - Moringa leaves and Black Pepper. I made this light soup using them.
My ingredients for her were Cardamoms and Star anise and she made a healthy pulao with Kodo Millets. It is a recipe worth trying. Do check it out.


Wednesday, December 22, 2021

MUSHROOM JALFREZI / KHUMB KI SABZI

 

This is a very easy mushroom recipe made effortlessly and yet it tastes so good. It is perfect one for bachelors and beginners to try out. You can use any variety of mushrooms available. I have used button mushrooms. 

Ingredients:
Mushrooms .......... 250 gms
Onions ............... 5 (smaller ones)
Tomato ............ 1 large
Green chillies .... 1 or 2
Coriander leaves .. a small bunch about 1/2 cup
Garlic .................. 1 tbsp (crushed)
Ginger ............... 1' piece (grated)
Coriander powder .. 1 tsp
Cumin powder ...... 1/2 tsp
Garam masala ...... 1/2 tsp
Turmeric powder ... 1/4 tsp
Salt ....................... to taste
Kasoori methi .....1 tbsp
Oil ..................... 3 tbsps


Method:
1. Wash the mushrooms well and cut them into big pieces. (quarters if big, halves if small)
2. Peel the onions and cut into cubes.
3. Cut the tomato into cubes.
4. Chop the green chillies or crush them coarsely.
5. Heat oil in a pan. Add the ginger garlic and saute a bit.
6. Add green chillies followed by the spice powders, salt and kasoori methi.
7. Stir on low flame and tip in the onion chunks.
8. Toss them until the spices are well coated on them.
9. Now add the mushrooms and tomato chunks.
10. Stir fry a bit and add coriander leaves. Save some for later.
11. Cover and cook for 3 minutes on medium flame stirring intermittently.
12. Check the salt and doneness of the mushrooms.
13. Now reduce the flame to low and simmer for 2 minutes covering the lid.
14. Do not overcook them. They should be slightly crunchy.
15. Garnish with coriander leaves and serve with rotis or khichdi.

Check out the video






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Tuesday, December 21, 2021

SOUR CREAM CUCUMBER SALAD / ONION AND CUCUMBER SALAD

 

This is a simple and quick salad made with cucumbers and onions which we usually have in our kitchens. The dressing is made with sour cream, honey, salt and pepper.
I am using some home grown microgreens also in this salad as they add to the nutrition. They can be easily grown at home using a mixture of seeds like flax seeds, chia seeds, mustard seeds, sesame seeds or grains like jowar, bajra, wheat. You also get them in the stores easily these days.

Ingredients:
Cucumbers .......... 1
Onion ....................1
Micro greens ....... handful
Sour cream ......... 2 tbsps
White vinegar ..... 1 tbsp
Honey ................ 1 tsp
Crushed black pepper .... 2-3 pinches
Salt ..................... as needed

Method:
1. Peel the cucumber and cut into round slices. You may use unpeeled one if you like.
2. Peel the onion, cut into round slices and separate them into rings. Select a small onion for this.
3. Marinate the onion rings with little salt and vinegar for few minutes.
4. Mix the cucumber and onion in a platter. Add some microgreens.
5. Make the dressing by mixing the sour cream, honey and little black pepper. Add a spoon of water to make it smooth and creamy.
6. Mix the dressing with the onion, cucumber and microgreens just before serving.
7. Dish it out into a serving bowl or plate and sprinkle little black pepper on top.
8. Garnish with microgreens.

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Monday, December 20, 2021

MORINGA PARATHAS / DRUMSTICK LEAVES PARATHAS


 Try out these healthy power packed parathas with the goodness and nutrition of moringa leaves. You can serve them with yogurt and pickle for breakfast or with some saag / dal for lunch. They are so delicious and filling.

Ingredients:
Wheat flour ....... 1 & 1/2 cups (or as needed)
Besan / gram flour .... 1 tbsp
Moringa leaves ......... 1 cup
Green chillies .......... 1 tbsp (crushed or finely chopped)
Onion .................. 1/4 cup (finely chopped)
Coriander seeds ... 1 tbsp (crushed coarsely)
Cumin seeds ........ 1 tsp
Turmeric powder ... 1/2 tsp
Salt ........................ to taste
Ghee or oil .......... as needed 

Method:
1. Take the flour and besan in a large platter for kneading.
2. Mix all the ingredients and 1 tbsp of ghee or oil.
3. Knead into a soft and pliable dough. Cover and rest it for 10 minutes.
4. Take out a small portion and roll it out.
5. Brush some ghee and sprinkle little flour on it.
6. Fold it into a square shaped parcel.
7. Roll it out again into a square shaped paratha. 
8. Roast it on a griddle / tawa spooning some ghee or oil flipping it until it gets nice and crispy.
9. Serve it hot with some yogurt and pickle. 
10. For lunch you can also pair it with some tadka dal or saag.

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Friday, December 17, 2021

SOUR CREAM POTATO SALAD

 


This is a very quick and easy salad with just few ingredients. You can relish it like a snack or serve it as an accompaniment with grilled meats.

Ingredients:
Boiled potatoes ..... 250 gms. (about 3 or 4 medium sized)
Sour cream .......... 1/4 cup
Water or milk ...... 1 tbsp
Garlic powder ..... 1/8 tsp
Salt ..................... to taste
Crushed black pepper ..1/4 tsp
Chives or green garlic .... 2-3 tbsps



Method:
1. Boil the potatoes. Peel them and cut into cubes.
2. In a bowl mix the sour cream, milk or water, garlic powder, salt and little crushed black pepper to make the dressing.
3. Mix the dressing with the potatoes.
4. Add the chopped chives or garlic greens.
5. Dish it out and garnish with some chives / garlic greens.
6. Sprinkle some black pepper on top. 

Check out the video




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Saturday, December 11, 2021

MORINGA DAL / TOOR DAL WITH DRUMSTICK LEAVES

 This is a very healthy dal preparation with the addition of moringa leaves in South Indian style. Moringa leaves have a great nutritional properties and should be added to our diet in some form or the other.

Ingredients:
Toor dal ......... 3/4 cup
Moringa leaves .... 1 cup
Tamarind ............. lemon sized (soak in water)
Turmeric powder ... 1/2 tsp
Salt ............... to taste

Ingredients for roasting:
Raw rice .... 1 tbsp
Red chillies .. 1 or 2
Cumin seeds .... 1/2 tbsp
Coriander seeds . 1 tbsp
Grated coconut .... 3 tbsps

Ingredients for tempering:
Cumin seeds ......... 1/2 tsp
Mustard seeds ...... 1/2 tsp
Curry leaves ....... few
Asafoetida ......... 2 pinches
Oil ................... 1 tbsp
Sambar powder .... 1 tsp (optional)


Method:
1. Soak dal for 2-3 hours.
2. Dry roast the raw rice, red chillies, cumin and coriander seeds first, push them aside and add grated coconut.
3. When the moisture of the coconut is gone mix everything together and roast them a bit until they give out a nice aroma.
4. Cool the mixture and grind adding little water as required.
5. Pressure cook toor dal with little salt and turmeric powder.
6. In a pan take one cup of water and boil the moringa leaves adding little salt and turmeric powder.
7. After 4-5 minutes stir in the ground masala paste and tamarind water as per your taste. 
8. Cook them for a minute or two and add the boiled dal without mashing it. 
9. Give it a gentle stir and check the salt. 
10. Now in a small pan fry the tempering ingredients, switch off the flame and add sambar powder.
11. Stir it into the prepared dal. The texture of dal will thicken on keeping. So adjust it accordingly.
12. Serve it with plain rice, any poriyal and appalams.

Check out the video:



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Check out some Poriyal Recipes to serve as an accompaniment:















Sunday, December 5, 2021

SOOKHE FALSE KE BISCUIT (COOKIES) / MARTHA STEWART'S LEMON CURRANT COOKIES

 

Try out these delicious lemon currant cookies from Martha Stewart's collection. Her recipes always come out perfect if you follow the exact measurements. These cookies have a softer texture inside but are nice and firm on the outside. They taste Divine with sweet and tangy flavours blended together. 
If you want to make an eggless version skip the egg and add little more baking powder and 2 tbsps of milk. 



Ingredients:
All purpose flour / maida ......  3/4 cup
Unsalted butter ...................... 1/4 cup
Icing sugar  .........................  1/2 cup
Sour cream ......................... 1/8 cup
Egg ...................................... 1
Baking powder ................... 1/8 tsp
Salt ..................................... 1/8 tsp
Dried currants ..................... 1/4 cup
Lemon zest ........................ 1 tsp
( all ingredients at room temperature)

Method:
1. Sift the flour, salt and baking powder.
2. In a large bowl beat the butter and sugar until fluffy.
3. Add the sour cream and egg. Beat them until well blended.
4. Now spoon in the sifted flour little by little and continue beating until all the flour is used up.
5. Mix the lemon zest and black currants.
6. Put a large nozzle into a piping bag and transfer the cookie mixture into it. 
7. Pre-heat the oven.
8. Line a baking tray with parchment paper and grease it well with butter.
9. Pipe out the cookies leaving 1 and 1/2 inch space between them as they will flatten on baking.
10. Bake @ 180 C for 12 to 15 minutes. Keep a check after 10 minutes. The time may vary a bit depending on the type of the oven and the size of the cookies.
11. When you see the edge becoming brownish they are done. Let them cool well before removing from the tray.
12. These cookies have a softer texture inside but are nice and firm on top.

Yield : 3 dozen cookies of medium size or 2 dozen larger size. 
Recipe Courtesy - Martha Stewart

Watch the video



This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is "F"- I chose False (Dried Currants) and made these cookies with them.



Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe ( Flattened Rice Flakes with Jaggery)
H - Hare Dhaniye ki Sabzi (Fresh coriander stir fry)
I - Imli Gosht ( Tangy Mutton curry )
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
- Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)


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Saturday, November 13, 2021

ELAICHI CUP CAKES / CARDAMOM FLAVOURED CUP CAKES


 Cardamom is often referred to as "Queen of Spices" and you can imagine how flavourful these cupcakes can be. We have used a generous amount of cardamom powder in the recipe. They make a great tea time snack. I like them plain without any frosting. However you may garnish them any way you like with your favourite frosting. 



Ingredients:
APF / Maida ............. 1 & 1/4 cup
Cardamom powder ..... 2 tsps
Baking powder ........... 3/4 tsp
Baking soda ................ 1/2 tsp
Salt .............................. 1/2 tsp
Olive oil or Canola ...... 1/2 cup
Icing sugar .................. 3/4 c
Eggs ........................... 2
Milk .......................... 1/3 cup
Sour cream or yogurt ... 1/3 cup
Vanilla essence ............ 1  tsp

Method:
1. Sift the flour with baking powder and baking soda.
2. Sift the icing sugar to remove the lumps.
3. Transfer the icing sugar in a large bowl.
4. Add the oil and beat them together.
5. Add the eggs one by one and continue beating.
6. Next tip in the cardamom powder and salt. Beat them well.
7. Stir in the milk, yogurt and vanilla essence and beat them together until well blended.
8. Now spoon the flour little by little and continue beating until everything is added.
9. Scrape the sides of the bowl with a spatula and blend the mixture well.
10. Preheat the oven.
11. Spoon the mixture into the cup cake paper moulds or silicone moulds. Fill them three fourths.
12. Bake them at 180 C for 15 to 17 minutes or until done. 
13. The baking time may vary a bit depending on the size of the cup cakes and type of the oven you are using.
14. Check by inserting a toothpick. 
15. Cool them well before storing them in a container.

Watch the video



This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is "E" and I chose elaichi as my ingredient and made - Elaichi Cup Cakes.



Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - Sookhe False ke Biscuit ( Black Currant Cookies )
G - Gud Wale Pohe ( Flattened Rice Flakes with Jaggery )
H - Hare Dhaniye ki Sabzi (Fresh coriander Stir fry)
I - Imli Gosht (Tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
- Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

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1 Minute Microwave Cake (eggless)


Friday, October 29, 2021

WHOLE DRY FRUIT LADDOOS / DIWALI SPECIAL

 

Here is an easy recipe of making whole dry fruit laddoos. You can make them on any festive occasion and enjoy with your family and friends. This is a perfect sweet to distribute to your friends and relatives during Diwali festival. You can pack them in a beautiful box. 



Ingredients:
Assorted dry fruits (unsalted)  ......... 1 cup  (Almonds, cashews & Pistachios)
Sugar .............................. 1 cup
Poppy seeds .................... 1 tbsp
Saffron ..................... 2-3 pinches
Crushed cardamom seeds .. 1/2 tbsp
Wheat flour ...................... 2 tbsps
Dried rose petals .............. 1 tbsp
Ghee / clarified butter ......  2 tbsps
Milk or water ................... 1/4 cup
Silver varq ................... for garnishing (optional)

Method:
1. Dry roast the poppy seeds lightly and set aside.
2. Fry the wheat flour with 1 tbsp of ghee until it gives out a nice aroma. Set aside.
3. Roast the dry fruits until they get a crispy texture. 
4. In a thick bottomed pan melt the sugar adjusting the flame.
5. Half way through add 1 tbsps of ghee, saffron and crushed cardamom seeds. 
6. Continue stirring until the sugar is melted and there are no lumps.
7. Now add the poppy seeds, rose petals and dry fruits.
8. Finally add the fried wheat flour and mix well. 
9. Now add the milk or water and continue stirring until the mixture gathers and leaves the sides.
10. Cool it a bit and when you are able to handle it make the laddoos or balls of the desired size.
11. Garnish them with dried rose petals and silver varq if you like.



About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Diwali 
This month I am paired with Poonam Bachhav who selected "cardamom powder" and "ghee" as my secret ingredients and I made these dry fruit laddoos. I chose "ajwain" and "oil" as the secret ingredients for her as she opted out for a savoury dish. She made tasty and irresistible Instant Rice Chaklis. 



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