Moong bean Salad

Moong bean salad-A healthy and delicious salad full of protein and low in calories.Refreshingly delicious with a spicy tangy dressing.

Ingredients:

200 grams dried moong beans
2 inch piece cucumber finely diced
1 small red onion finely diced
1 medium tomato finely diced
1 /2 tablespoon freshly chopped coriander

Dressing:

1 tablespoon lemon juice
1 tablespoon virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh black pepper coarsely ground
1/2 teaspoon red chilli flakes
2 green chillies finely chopped

Method:

1. Wash and soak the moong beans over night.
2. Boil the soaked moong beans in little water until tender but  firm, they should not be over cooked and mushy.
3. Drain the moong beans of any cooking water in them and transfer to a bowl.
4. Add the diced cucumber, tomato, onions to the boiled moong beans. Toss the mixture, Add the chopped coriander.Toss again.
5. In a screw top jar add all the dressing ingredients and mix throughly.
6. Pour the dressing over the moong and vegetables.Toss and mix throughly.
Chill salad before serving.

I love this salad because is tasty , healthy and really wonderful  to eat whilst on a calorie controlled diet, unlike plain boring salads I can eat platefuls of this as its tangy, spicy and really satisfies my palate when I want something savory and tasty. Dieting made easy with this salad.

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Pasta salad

Mutter Paneer

A delicious dish made with paneer (Indian cheese) and mutter (green peas). Green peas and succlent cubes of paneer, crispy on the outside and  delicately soft in the inside. Cooked in an  aromatic spicy and rich creamy gravy. Mutter Paneer is a wonderful accompaniment to rice or roti.

Ingredients:

500 grams paneer cubed
200 grams frozen peas
2 medium ripe tomatoes
1 tablespoon tomato puree
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons MDH kitchen king masala
1/2 tsp turmeric powder
½ teaspoon mustard seeds
2 green chillies finely chopped
½ teaspoon chilli powder
3 tablespoons oil
1 cup water
1 teaspoon salt
3 tablespoons beaten natural yoghurt
1 tablespoon Fresh Coriander for garnish

Method:

1. Chop the tomatoes and grind them in a food processor .Keep aside.
2. Place the paneer cubes in a bowl and pour over 1 tablespoon oil, toss the paneer cubes to coat with oil and place on baking sheet under medium hot grill. (Or can be shallow fried)
3. Brown the paneer, turning it so that all sides brown evenly.
4. Remove from grill and keep aside.
5. In a pan heat 2 tablespoons of oil, when hot add mustard seeds. Add the ginger, garlic paste and fry for one minute .Next add fresh pureed tomatoes, tomato puree and all the spices and salt.
6. Fry until spices blend into the tomatoes and oil begins to separate from the spices mixture. Add the green chillies.
7. Add the frozen peas and let the spice mixture coat the peas.
8. Add the water and bring to boil. Cook for 2-3 minutes (If using fresh peas cook for 5 minutes till peas are tender)
9. Add the pre grilled paneer pieces and simmer, cook for a further 5 minutes on medium heat until gravy thickens.
10. When the gravy is thickened to the desired consistency, turn off the heat and stir in the beaten yoghurt.(To make the dish richer you can add cream instead)
11. Transfer to serving dish, garnish with coriander leaves.

Marcha nu shak-Cayenne green chillies curry.

Marcha nu shak-Cayenne green chillies  are a mild and sweet tasting long chilli,  that have a smooth shiny texture. Simply delicious when  cooked in a sweet and spicy masala made from onions and an array of traditional spices.

Ingredients:

12 long green cayenne chillies( very mild in taste)
1 medium red onion finely diced
2 medium tomatoes chopped and pureed.
2 tablespoon fried gram coarsely powdered
1/2 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon mustard seeds
1/2 teaspoon salt
1 table spoon olive oil or sun flower oil.
1 tablespoon grated jaggery
1/2 tablespoon fresh chopped coriander for garnish.

Method:

1. Wash and slit the chillies on one side only length ways.
2. In a bowl add the fried gram powder,coriander powder, cumin powder, salt, turmeric powder and  chilli powder
3.Mix thoroughly and add the grated jaggery and chopped coriander.Mix again.
4. Divide the mixture into two and reserve one half for gravy.
5. Fill the slits in the chillies with the mixture.
6. In a pan add the oil, when hot add the mustard seeds, once they splutter add the garlic paste and saute.
7. Add the onions and fry till translucent, add the pureed tomatoes and the reserved spice mixture.Cook tomatoes till spices infuse and tomatoes start to leave oil.
8. Add the prepared chillies and cover with sauce.Add two tablespoons of water cover and cook on low heat till chillies soften and are tender but still holding shape.(Approx 15 minutes)
10 Transfer to serving dish and garnish with fresh chopped coriander.

Serve with hot rotis or parathas

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Stuffed karela.

Tri colour Capsicum and potato curry

Tri colour capsicum and potato curry- A vibrant curry made with three different colour capsicums and potatoes. Cooked in a blend of spices, this simple curry is pleasing to the eye and it makes a wonderful accompaniment to rotis.

Ingredients:

1 red capsicum deseeded and cut into slices
1 yellow capsicum deeseeded and cut into slices
1 green capsicum deseeded and cut into slices
3 medium potatoes peeled and sliced
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric owder
1/2 teaspoon mustard seeds
2 tablespoons olive oil
2 medium tomatoes chopped and blended to a paste
1 teaspoon tomato puree.
1 tablespoon fresh coriander finely chopped
1/2 teaspoon MDH kitchen king masala

Method:

1. Heat the oil in a pan , when hot add the mustard seeds and wait for them to splutter.
2. Add the garlic and ginger paste and saute till raw taste goes .
3. Add the tomato paste, tomato puree, salt,chilli powder, turmeric,coriander powder, cumin powder and the MDH masala.
4. Cook the tomato gravy till spices fuse in and gravy starts to  separate oil to surface.
5. Add the capsicums and potatoes add 1 cup water.Cover and simmer curry till potatoes are tender.(About 20 minutes.)
6. Transfer to serving dish and garnish with fresh chopped coriander.
Serve with rotis.

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Fruit Punch

Fruit Punch- A refreshing and cooling  summer drink, ideal for barbeques and garden parties.Seasonal fresh fruit pieces in a blend of fruit juices laced with cranberry ice cubes

Ingredients:

1/2 litre fresh orange juice
1/2 litre pineapple juice
1/4 litre blackcurrent juice
1/4 litre cranbery juice made into ice cubes.
2 cups fresh seasonal fruit diced (strawberries, pineapple and cantaloupe melon)

Method:

1.Pour the cranberry juice into ice cube trays and freeze over night.
2. In punch bowl add the orange juice and the pineapple juice and the chopped fruit.
3.Just before serving add the cranberry juice ice cubes and pour in the blackcurrent juice.(To get a nice two tone ripple effect do not stir the juices together.)
Serve in tall champagne flutes.

NB-Using juice ice cubes instead of water ice cubes helps in preventing fruit punch being water down when ice cubes melt.
.

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Gujarati Roti

Gujarati roti-A thin , fluffy flatbread, served hot drizzled withghee as an accompaniment with any gujarati shak.(sabji)A must for any gujarati thali.

Ingredients:

6 tablespoons whole meal wheat flour(medium or white flour can be used also)
1 tablespoon oil
Water for making dough.
Dry flour for rolling out the roti

Method:

1 .In a bowl add flour and oil and make a soft dough using a little water.
2. Lightly oil hands and knead the dough and leave covered for 1 hour or up to 4-5 hours is ok too.
3. When you are ready to make the rotis, knead the dough again and divide the dough into 12 equal parts.

4.Take 1 part dough make a ball and flatten it, dip into some dry flour and roll out the roti approx 6 inches in round.(gujarati rotis are usually rolled thinner and smaller than Punjabi rotis)

5. Heat a tava on medium heat and place the roti on it.
6.As soon as bubbles form turn it over.(1st stage)
7. Cook the roti on this side and then turn it over again(2nd stage)
8.Now cook the roti on this side gently pressing with a tea towel to make it puff up.(3rd stage)
9.Roti is ready, place on a serving dish and spread some butter or ghee on it.
10. Repeat for rest of dough.
Serve rotis with any curry of your choice.

NB –The roti should only be cooked in three stages and do not keep pressing it too much or else they will turn crispy instead of being soft.

Masala mogo ( yucca) in gravy.

Masala mogo in gravy- Spicy succlent mogo pieces cooked in a sweet and sour spicy gravy. A tasty side dish making a wonderful accompaniment to theplas and puris. Perfect brunch or lunch dish.

Ingredients:

For gravy:

1 red onion finely diced
3 green chillies finely chopped
1 clove garlic fine ly chopped
1 tablespoon freshly chopped coriander
2 tablespoons tamarind pulp
2 tablespoons tomato puree
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon mustard seeds
2 red dried chillies
2 tablespoons olive oil

For boiling:

1 teaspoon turmeric powder
1 teaspoon salt
400 grams  frozen yucca/ mogo

Method:

1. In a large sauce pan boil the mogo/yucca with 1 teaspoon salt and 1 teaspoon turmeric powder until its tender but not mushy.
2. Drain the mogo reserving some of the water mogo was boiled in for gravy and dice the mogo pieces to  1 inch cubes.
3.In a pan add the oil, when hot add the mustard seeds and red chillies when they splutter add the garlic and saute till raw smell goes, add the onions and fry till translucent.
4. Add the tomato puree, salt, chilli powder, turmeric powder, cumin powder, coriander powder and the salt and cook till oil starts to come to surface.
5. Add the pre boiled mogo pieces and the reserved cooking water and bring to a simmer.
6. Cover and simmer for 10 minutes until gravy thickens.Add more water if required
7. After 10 minutes stir in the tamarind pulp, green chillies and half the coriander.
Transfer to serving dish and garnish with  remainder of freshly chopped coriander

Serve with theplas or masala puri.

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Tindora (Ivy gourd) and sweetcorn fry.

Tindora (Ivy gourd) and sweetcorn fry -Tender tindora cooked with sweet corn kernels in a blend of spices.A perfect side dish to accompany any main dish.

Ingredients:
200 grams tindora (ivy gourd)washed and quartered
1 bowl sweet corn kernels
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon salt
1 tablespoon tomato puree or paste
½ teaspoon mustard seeds
1/ teaspoon ground coriander powder
½ teaspoon ground cumin powder
1 tablespoon fresh chopped coriander for garnish
1 tablespoon oil
2 tablespoons water

Method:

1. Pour oil in a pan and season with mustard seeds.
2. Next add the garlic and sauté till the raw smell is gone.
3. Add the tindora, corn, turmeric, red chilli powder, salt, jeera powder, coriander powder. Mix
4. Add the two tablespoon of water to the tomato puree and add the vegetables. Stir fry till the vegetables are tender but still crisp.
5. Transfer to a serving dish
6. Garnish with fresh coriander.

Serve with rice or roti.

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Cabbage sabji

Eggless white chocolate chip cookies

Eggless white chocolate chip cookies- Delicious, golden brown soft and chewy, the perfect cookie that will leave your tastebuds wanting more.

Ingredients:

125 grams butter
350 grams plain flour
1 teaspoon bicarbonate of soda
a pinch salt
200 grams caster sugar
2 tablespoons golden syrup
20 grams of vegan whole egg replacer  
55 ml water
1 tablespoon milk
115 grams white chocolate chips or coarsely chopped white chocolate.

Method:

1. Preheat oven to 180 degrees centigrade.
2. Sift the flour, bicarbonate of soda ,egg replacer and salt into a bowl.
3. Put the butter and golden syrup into a pan and  heat till butter melts.Approx 2-3 minutes
4. Add the water and milk to the melted butter mixture and pour into the dry ingredients.
5. Add the chocolate chip and using a wooden spoon stir to make a soft dough (don't worry if dough seems soft it will harden up)
6. Divide the mixture into 24 walnut sized balls and place them on a baking tray.
7. Using  a fork or the smooth end of a glass press and  flatten cookies to approx 5mm  thickness.
8. Chill cookies in fridge for 20 minutes (This helps to retain shape and chocolate melting.)
9. After 20 minutes bake cookies in oven for 15-20 minutes until golden brown
10.Once cooked cool on wire rack.
Serve with cup od coffee.

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