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01/27/2018

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06/22/2016

MANGO PANA(Servings 4)
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INGREDIENTS

2 raw mangoes
Water
2 tsp Salt (or to taste)
4 tbsp sugar (more if mangoes are sour)
1 tsp roasted cumin seeds
1 pinch cracked pepper
Mint for garnish

DIRECTIONS

Wash and scrub the mangoes. Boil them in a deep pan for 5-7 minutes or in the pressure cooker for 1 whistle. Take mangoes out, let cool, cut and take all pulp out.
In a “moti chalni” (sieve with big holes), strain the pulp well. To this pulp, add 4 cups water, salt, sugar, mix well. Now, add cumin and pepper. Mix well. Chill and serve. Garnish with mint spring.

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Mango Pana: It taste yum but it also cools down the body

06/22/2016

STRAWBERRY SOYA SMOOTHIE(Servings 2)
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INGREDIENTS

225ml soya milk
75g porridge oats
1 banana, broken into chunks
14 frozen strawberries
1/2 teaspoon vanilla essence
1 1/2 teaspoons caster sugar

DIRECTIONS

In a blender, combine soya milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve

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Strawberry Soya Smoothie: A fantastic breakfast on the go

06/22/2016

GOBI MANCHURIAN(Servings 6)
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INGREDIENTS

1 medium Cauliflower clean and broken into big florettes
1 small Bunch spring onoin finely chopped
2 tsp Ginger finely chopped
1 tsp Garlic finely chopped
1/4 cup Plain flour
3 tbsp Cornflour
1/4 tsp Red chilli powder
2 Red chillies, dry
3 tbsp Oil
1 1/2 cups Water
1 tbsp Milk

DIRECTIONS

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.

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Gobi Manchurian: Would be good in different combinations with paneer and bread

06/22/2016

MANGO LASSI(Servings 1)
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INGREDIENTS

1 mango – peeled, seeded and diced
1 cup plain yogurt
1/4 cup white sugar
1/2 cup ice

DIRECTIONS

In a blender, combine mango, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve.

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Mango Lassi: Smooth, creamy and absolutely delicious

06/20/2016

COSTCO QUINOA SALAD(Servings 8-10)
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INGREDIENTS

2 cups red and white quinoa (mixed)
kosher salt
1 tablespoon extra-virgin olive
1⁄3 cup extra-virgin olive oil, more as needed
3 tablespoons white vinegar or 3 tablespoons rice vinegar, more as needed
3 tablespoons fresh lemon juice, more as needed
1 -2 tablespoon finely grated lemon zest
fresh ground black pepper
3⁄4 cup chopped roma tomato
3⁄4 cup diced English cucumber (1/2 inch dice)
1⁄2 cup thinly sliced scallion
3⁄4 cup diced red bell pepper (1/4 inch dice)
1 cup cooked red lentil
1 cup cooked mung beans
2 tablespoons chopped fresh cilantro (leaves and stems)
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS

Rinse quinoa thoroughly under cold water and drain.
Bring 7 cups water to a boil in a 4 quart pot over high heat.
Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
Drain and rinse the quinoa with cold water to stop the cooking.
Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat.
Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, cilantro and parsley plus 1/2 cup vinaigrette and toss.
Taste and season as needed with more vinaigrette, salt and pepper.
Serve or refrigerate for up to 1 day.
If making ahead, allow salad to sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.

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Costco Quinoa Salad: Take it out of the fridge 30 to 45 minutes before serving for the best flavor.