JEERE TAMATE MEI MEHA / SINDHI STYLE TINDE KI SABZI TAMATAR WALI / APPLE GOURD CURRY

This is a simple Sindhi style tinda curry made in tomato gravy with cumin seed tempering. It comes out so delicious even with minimum spices and no addition of ginger, garlic or onions. Select small and tender tindas as they have no seeds.

Ingredients:
Meha / tinda ............ 250 gms
Tomatoes ................ 3-4
Cumin seeds .......... 1/2 tsp
Salt ...................... to taste
Turmeric powder .. 1/4 tsp
Cumin powder ..... 1/2 tsp
Coriander powder ... 1 tsp
Red chili powder ... 1/4 tsp
Coriander leaves .... handful
Oil ................... 2-33 tbsps

Method:

Wash the meha well.

Peel them and make criss-cross slits half way through.

Heat oil in a pan and add the cumin seeds.

When they crackle add the tomatoes. Saute and simmer until they are soft and mushy.

Add the salt and turmeric powder.  Saute and simmer until they are soft and mushy.

Next add the chilli powder, cumin powder and coriander powder. Stir everything together.

Tip in the meha and saute for a minute.

Stir fry them until the oil is separated.

Add 2 cups of water and bring to a boil. Cover and simmer to cook.
After 10-12 minutes check it out and add more water if required.

Simmer until done. It takes about 30 - 40 minutes on low flame. Finally add the coriander leaves and serve.

Pin for later

You may also like:

Swanjre ji Bhaji / Drumstick Flower Curry

Seyala Tooryun / Ridge Gourd Curry

Bea Palak / Lotus Root with Spinach

MULTIGRAIN FLOUR AND QUINOA WAFFLES

Here is a recipe of healthy multigrain savoury waffles with quinoa. You can make them with a lot of variations by adding different things like veggies, boiled chicken, ham, sausages, or boiled macaroni  in the batter. Kids will love them.
Today I have added quinoa which is a super food. Multigrain flour is available in the stores these days. You can even mix various flours like whole wheat, soya, ragi, jowar, bajra, gram flour, semolina etc etc.. .. whatever is available in your kitchen in equal proportion.

Ingredients:
Multigrain flour - 1 cup
Boiled quinoa .... 1/2 cup
Yogurt .............. 2 tbsps (optional)
Onions ............ 2 tbsps (finely chopped)
Green chillies .. 1-2 (finely chopped)
Coriander leaves .. 2 tbsps (finely chopped)
Salt ................. to taste
Turmeric powder .. 2 pinches
Roasted and crushed cumin seeds .. 1/2 tsp
Oil ............. to brush on the waffle maker.

Method:

Soak 1/4 cup quinoa for 1 hour. Drain the water and boil it with half cup water adding little salt. It cooks perfectly and no need of draining the water as the nutrients will be lost. Let it cool.

Now mix together all the ingredients mentioned in the list.except oil and make a thick batter adding little water as needed.

Brush the waffle maker with oil on both sides.
Spoon the batter into it and spread it.

Close it and switch it on. It should be done in 4-5 minutes. (the light indicates when done)

Remove them.

 Serve hot with any sauce or chutney.









Note : This portion makes 2 big or 4 small waffles depending on the size of your waffle maker.

Pin for later

You may also like:

Idli Waffles 

UPMA WITH LEFT OVER DHOKLAS

We have all learnt from our elders not to waste any left-overs.  We should re-use them in some innovative way to create a new dish. I had about 7-8 pieces of rice and mix dal dhoklas left-over after a party. I crumbled them and made upma for breakfast. It turned out so good.

Ingredients:
Dhoklas .............. 7-8 pieces
Onion ................. 1 small (about 1/4 cup chopped)
Green chillies ... 1-2
Curry leaves ..... few
Coriander leaves .. handful
Mustard seeds .. 1/2 tsp
Cumin seeds ..... 1/2 tsp
Urad dal ........... 1/4 tsp
Asafoetida ....... 1 pinch
Salt ................ to taste
Oil ................. 2-3 tbsps

Method:

Take the left over pieces of dhoklas in a plate.

Crumble them.

Heat oil in a pan. Add the mustard seeds, cumin seeds, urad dal and asafoetida.

When they crackle add the curry leaves and green chillies.

Next add the chopped onion and saute until translucent.

Now add the crumbled dhoklas and mix well.

Add salt to taste. Sprinkle little water and simmer for a minute or two.  Finally add the coriander leaves.

 Serve hot with any chutney of your choice.

Pin for later

You may also like:

Tomato Upma / Tomato Bath

Vermicelli Upma / Semiya Upma

Quinoa Flakes Upma

MAKHANA NAMKEEN / PUFFED FOXNUT MUNCHIES

Makhanas are puffed lotus seeds and have lot of health benefits.

1. The first and foremost advantage of consuming lotus seeds is that it acts as an anti-aging agent.
2. They are low in cholesterol, fat and sodium. This makes them an ideal snack to satiate those in-between meal hunger pangs. 
3.  They are beneficial to those suffering from high blood pressure, heart diseases and obesity due to their high magnesium and low sodium content.
(Information source - Google)

Makhanas can be included in many ways in our daily diet. You can make curries, desserts or a healthy snack for tea time. Toss them in a pan with some tempering and believe me you can't stop eating... they are so addictive. They make a great finger food for your parties as well.
Here is a simple recipe of savoury makhanas. 

Ingredients:
Makhanas ..... 1 pkt (or as needed)
Peanuts......... 1/2 cup
Cashew nuts .. 1/4 cup
Dry coconut slivers .. few
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp
Roasted cumin powder .. 1/2 tsp
Asafoetida ............... 1 pinch
Curry leaves ........... 1 sprig
Salt ...................... to taste
Olive oil ................ 6 tbsps

Method:

Pour 3-4  tbsps oil in a pan and saute the makhanas 
Keep stirring on medium flame until they turn crispy. Check by breaking one piece.

Remove them in a bowl and set aside.

Heat the remaining oil in the same pan. Add the peanuts and fry them If using roasted peanuts skip this step. You can add them in the end.

Next add the cashew nuts and fry them a little.

Add the dried coconut slices and stir for few seconds.

Next add the asafoetida.

Now add the curry leaves.

Add the salt, mentioned spices and stir them.

Now tip in the roasted makhanas and stir well until the masalas are coated on them.

Allow them to cool before storing them in an air tight jar.

Check out the video recipe..

Pin for later

You may also like:

Murmura Namkeen / Puffed Rice Snack

Puffed Quinoa Snack / Churmuri