Our Recipes

Coconut Chutney

This Indian popular dish has a well-rounded flavor that goes well with most of the south Indian dishes such as, idli, dosha, be it plain or veggie-topped. Having g grated coconuts ready on hand takes just a few minutes to prepare this Indian veg dish, which makes it a popular accompaniment for breakfast. 

Ingredients:

• Grated coconut (preferable fresh) – 1 cup
• Dalia (roasted channa dal, pottu Kadai) – ½ cup3. 
• Green chilies – 3(or as needed)
• Ginger – a small piece (blueberry size)
• Salt – as needed

For Tempering:

• Oil – 1 tsp
• Mustard seed – ¼ tsp
• Curry leaves – 1 strand
• Dry red chilly – 1

Method:

• Grind all the ingredients under ‘for chutney’ with little water. Add water as per the thickness of the chutney needed.
• Heat oil in a pan and splutter the mustard seeds, curry leaves, and dry red chilly.
• Transfer the grounded chutney to the serving bowl and add the tempering to it.

Mint Chutney

Mint is a popular ingredient in several Indian veg foods and beverages, ranging from teas and alcoholic drinks to sauces, salads, and desserts.

Mint chutney benefits:

Mint is very effective at relieving digestive problems such as upset stomach and indigestion. Eating fresh or dried mint leaves can treat bad breath. Used to reduce nipple pain from breastfeeding by applying it to the skin.

Ingredients:

• Roughly chopped mint leaves (pudina) – 2 cups
• Roughly chopped coriander leaves – 1cup
• Roughly chopped green chilies – 3-4
• Thinly sliced onions (optional) – ½ cup
• Ginger – 12mm (1/2")
• Yogurt (thick Dahi) – 1-2 cups
• Black salt (to taste) – ¾ tsp
• Sugars (optional) – 2tsp
• Lemon juice – 1 ½ tsp
• Chat masala (optional) – 3-4 tsp

Method:

• Combine all the ingredients and blend them all in a mixer to a smooth paste. Try to avoid using water.
• Transfer the chutney to a serving bowl and garnish with a fresh mint leaf.
• Serve immediately or can be refrigerated till use if, onion is not added. 

Conclusion:

Although mint is typically consumed in large quantities, it contains a fair amount of several nutrients and is an especially good source of vitamin A and antioxidants. You really can't fail to add some mint to your diet. According to some researches, mint could cause a dip in testosterone levels.

Potato Pokora

Because of Coronavirus we are Avoiding Eating Chicken and having not so taste in food. Today’s Indian snacks Recipe of potato Pokora will bring back that taste which goes well along with Tea and enjoy the evening. You can also have them with puffed rice and many more but takes no more than 10mins to be prepared.

Ingredients:

• Potato - 4 
• Gram flour - 1 cup 
• Red chili powder - 1 tsp
• Salt - to taste 
• Baking Soda - ¼ tsp 
• Oil - to fry 
• Chat Masala - 1 tsp

Method:

• Clean the potatoes in freshwater and pill of the skin. Then cut them into pieces as the chips. Then let them sock in cold water and set aside.
• Mix the red chili powder, salt to taste, baking soda, chat masala, and the gram flour. Then add water to make the batter of thick consistency. 
• Heat up oil in medium flame. Drain out the water and dip the sliced potatoes in the batter. Now start frying them on a medium flame for 5mins until it turns to a crispy brown.

Note:
 you also can mix chopped coriander leaves and egg into the batter for better taste.
Garnish with mint or coriander leaves and serve them with green chutney or enjoy the cool evening with hot tea and refresh the mood. 

Ginger noodles soup 

Most of us get sick every year at least once due to the season change. During that time, anyone can pump themselves full of healthy greens and lots of water by having this soup.

Ingredients: 

Olive oil – 1 tsp. 

Scallions – ½ bunches

Minced garlic (optional) —2 cloves

Minced fresh ginger – 2 tsp.

Vegetable broth — 2 cups

Water — 2 cups

Noodles – one you love to have

Salt – if desired

Sesame Seeds (for topping) – to taste

Red Pepper Flakes (for topping) – to taste

Method:

1. Heat the oil over medium-low heat in a stockpot. Trim off the ends of the scallions and chop up the light green stem saving the dark green tops for topping. Add them to the pot with the garlic and ginger and keep, stirring occasionally for 2 to 3 minutes until the garlic and ginger are fragrant. Then separate the vegetables and bring the broth to a boil, reducing it to a simmer, and cook for 5 minutes.
2. While broth is simmering, you may add some other vegetables if you want and cook for 5 minutes or until they are starting to be tender. Finally, add your preferred noodles with a pinch of salt and simmer soup until the noodles are tender, (4 to 6 minutes approx.).

Now pour the soup into a soup bowl. Then top with chopped scallion greens, sesame seeds, and red pepper flakes or you can also use mint and coriander leaves.

You can occasionally add a splash of soy sauce or lime juice too, but the ginger broth is really what makes the soup which goes well with any type of greens you still can make this soup at any time!

Seasoned Rice Balls 

Due to the lockdown, we are having to have the same kind of meal for a long period as we have stocked just a few verities of veggies which are making us bored and least interested in the food. Today’s kids' recipe is not only healthy but will also bring back change the taste and interest. This veg dish is surely easy to prepare and time-saving.

Ingredients

1.  For the rice balls
2.  Large mushrooms chopped – 2-3 (1 Cup)
3.   Finely chopped carrot – ½ (1/4Cup)
4.  Finely chopped garlic – 1 tsp
5.   Finely chopped ginger – 1 tsp
6. Vegetable or Chicken stock or normal water (Optional) – 1 cup
7.  Salt, pepper, sesame seeds, sesame oil (1/2t) to season
8.  Olive oil – 1 tsp
9.   Cooked rice, heated – 2 cup

For the tempering:

1. Roughly chopped green onions – ½ cup
2.  Mustard seed – 1 tsp
3. Nuts

Directions:

1.  Add the sesame seed garlic and ginger and pepper in the medium heated oil and cook until the raw smell is gone.
2.  Fry the carrots in oil over medium heat for a while then add the chicken or the vegetable stock to soften the carrot.
3.  Add mushroom and the salt to taste continue to stare until they are well cooked.
4.  Turn off the oven and mix it with rice and shape them into balls about the size of a golf ball.

For the tempering:

1.   Fry the green onions until they turn brown then add the mustard seeds and fry for a while.
2.   Now place the rice balls in a serving plate and sprinkle the tempering from the top and enjoy the meal with some chutney, salad or sauce or maybe with some soup.

Tips:

1.  You can also add more vegetables if you like.
2.            You can also fry the rice balls and enjoy them with salad. 
3.   It also goes well with Korean chili bean paste.
4.    Cover the balls with a slightly damp towel to keep them from drying out.

Indian style Hummus

Due to this lockdown, we all are stuck in our houses not only to save ourselves but also to keep our loved ones safe. Not all of us can get home deliveries from our favorite restaurants but can enjoy restaurants like veg dishes at home. Hummus is a continental veg starter that is not only tasty but healthy too. Indian style hummus works great for weight loss and endurance athletes when served with cucumber or carrots.

Ingredients:

   For Hummus:

• Soaked and boiled white chickpeas (Kabuli chana) – ¾ cup
• Olive oil – 3 tsp
• Salt – to taste
• Cloves – 4
• Lemon juice – 1 tsp
• Fresh curd – 3 tsp

   For garnishing

• Olive oil – 1 tsp
• Chilly powder/ chilly flakes – to taste
• Finely chopped parsley – 1 tsp

Method:

Blend the chickpeas, garlic, olive oil, salt, lemon juice, and curd to a fine mixture.

Pour olive oil and chilly powder over it for garnishing after spooning the mixture into a serving plate.

Refrigerate it till served.

Note:

• Overcooked chickpeas taste great too. For that, you can also add a pinch of cooking soda while pressure cooking.
• You can also add some cooking water while blending if required.
• You can also put tahini instead of curd to avoid the tangier taste.

Hummus tastes fantastic when served with pita bread and vegetables.

Hara bhara kabab

In this COVID pandemic, you can still enjoy a restaurant like tasty but healthy veg kababs at home now. It’s not only a great starter but can also be served as evening snacks. This healthy dish (contains no food color) can also be served to the hungry tods and they will love to have it. This veg dish will not only fill your stomach with lots of healthy veg ingredients but will also bring a large smile to your face.

Ingredients:

• Oil – 1tsp
• Cumin seeds – 1tsp
• Green chilies – 5
• Ginger paste – 1tsp
• Chopped capsicum – 1
• Boiled green peas – 1cup
• Boiled spinach leaves – 1bunch
• Chopped mint leaves – 1tsp
• Chopped coriander leaves – 1tsp
• Turmeric powder – ½ tsp
• Boiled & grated potato – 1
• Corn flour – 1tsp
• Bread crumbs – 1cup & 1tsp
• Salt – to taste

 Preparation:

• Heat oil in a vessel. Add cumin seeds, green chilies, ginger paste, and sauté it for a few seconds.
• Add capsicum, green peas, and sauté for about a minute.
• Then add spinach, mint leaves, coriander leaves, turmeric powder and cook until the raw smell is gone.
• Shut the flame and let the mixture cool down. Then grind it into a nice and fine paste.
• Take the paste out in a bowl and add potato, cornflour, breadcrumbs (1tsp), salt, and mix it well. Then make the desired shape of it and coat them with breadcrumbs and keep them aside.
• Heat some oil in a vessel and deep fry them.

Our Hara Bhara Kababs are now ready to serve with the chutney of our own choice or with simple ketchup.

Awan Bangwi

We all are craving a perfectly fit body with perfect weight. Well, today’s tasty recipe from Tripura can help you with that. It’s not only tasty with all the goodness of a perfect amount of ghee or butter but also make your immune system stronger as it contains ginger.

Ingredients:

• Rice (a local variable is used, but I used brown basmati) – ¼ cup
• Cashew – 4 to 5
• Raisins – 10 to 12
• Butter or Ghee (optional)  –  1 tbsp.
• Ginger –  1 tiny piece.
• Salt – to taste

Methods:

• Soak the rice overnight and the raisins for an hour in water.
• Break up the cashew into small pieces and grind the rice with very little water along with the crushed ginger to form a thick paste then add the cashews and raisins and mix well.
• Wash the banana leaves and cut them into medium pieces. Form a cone with the leave and stuff with the paste then seal shut it with a toothpick or cotton thread. Repeat for the remaining paste.
• Steam the stuffed cones in a pressure cooker for 10 minutes.
• Unwrap when cooled and serve with chutney, salad, curry, vada, or sambar.

Note:

More fried vegetables could also be added as temper along with curry leaves to taste.

Paneer 65

Paneer 65 is not any Chinese recipe but an Indian veg dish.

Ingredients:

For coating:
Paneer - 300g
Salt - to taste
Red Chilli Powder - 1 tsp.
Curry Leafs - 1 (roughly chopped)
Sprig Garlic - 2 tsp. (Finely chopped)
Ginger Garlic Paste - 1 tsp.
Corn flour - 4 tsp.
Maida - 3 tsp.
Lemon Juice - 1 tsp.
Water - to coat the paneer
Oil - to deep fry

For tadka:
Oil - to tsp
Whole Red Chilli - 2                                    
Curry Leafs – 2
Green Chilli - 3-4 slit
Garlic- 4 tsp.
Capsicum - 1/2
Diced Onion - 1/2 diced
Red Chilli Sauce - 2 tsp.
Salt - to taste
Black Pepper - 1/2 tsp.
Spring Onion - 2 tsp.
Dahi - 100g
Corn Flour - 1/2 tsp.
Red Food Color - a pinch (optional or red Kashmiri chili powder)

 Methods:

• Add salt, red chili powder, curry leaves, garlic, ginger garlic paste, cornflour, maida, and lemon juice with the sliced paneer. Add water to form a fine sticky coating around the paneer and be very careful so the paneers don’t break while mixing them well.

• Deep fry them in a medium flame and keep them aside on a plate.

• Now for tadka take a kadai or any frying and heat the oil in high flame. Then add the red and chilies, curry leaves, garlic, onion, and the capsicums and cook it on a high flame for 1 to 2 minutes just to remove the raw smell.

• Add the red chili sauce, black pepper, salt, and spring onions, and stare well.

• Then mix a pinch of red food color and cornflour in the dahi well then add it to the tadka. Cook it well for 1min and it will start boiling. Sooner add the paneer and give it a good mix.

• Now your Paneer 65 is ready to serve hot with a veg salad.

 

Thai Fried Banana

These bananas are classic street snacks from Thailand and are often included in the Mayo Clinic Diet. The Mayo Clinic Diet is designed in such a way that people can easily adopt new healthy eating habits, breaking through their old unhealthy ones. I found this tasty dessert recipe on Virtual Kitchen: AnyoneCanCook and decided to share it with you all. 

Ingredients:

All-purpose flour – 2 cups

Rice flour – 1 cup

Ripe bananas - 1

Salt – (1 tbsp) to taste

Sugar – 1 teaspoon

Vegetable oil – to deep fry

 Methods:

• Peel off the banana and slice it lengthwise or into round shapes. 
• For the batter, mix all-purpose flour, rice flour, sugar, salt, and water to make a fine paste that coats the bananas well. 
• Then heat the vegetable oil in a pan and fry the coated bananas until they are crispy and golden brown.
• Finally, drain the excess oil on a paper towel and serve this Thai dessert simply platted or with a scoop of ice cream.