Spinach mushroom baked pasta

Ingredients 

200 gms spiral pasta 

50 gms ball pasta( from Turkish store) optional 

500 gms spinach (I used frozen)

1 cup sliced mushrooms 

1/2 cup corn 

100 gms grated cheese 

2 tbsp chopped garlic 

1 sliced red onion

Olive oil 

Salt 

Pepper 

Chili flakes 

Italian herbs 

1 cup white sauce 

1/2 cup broccoli 

Method

1. Boil spiral pasta with salt and olive oil. 

2. Half way through add ball pasta and boil. 

3. Drain and toss with olive oil. 

4. Heat olive oil add garlic and sauté. 

5. Add herbs, onions and sauté. 

6. Now add the vegetables and cook well. 

7. Add seasonings and add pasta. 

8. Mix well and pour into baking dish. 

9. Top with white sauce and add cheese. 

10. Put florets of broccoli and add chili flakes. 

11. Bake in preheated oven till golden brown. 

12. Rest for 5 mins and serve. 

13. Healthy and extremely tasty. 

Lemon coconut cake

 

Cake made out of sheer wish to try lemon taste. Well turned out and is extremely fresh in taste. 

Lemon coconut cake

Ingredients 

2.5 cups flour

1/2 cup coconut flakes 

1/4 cup almond meal 

1/2 cup raisins 

1/2 cup orange juice 

1 cup sugar 

1/2 cup oil 

 1.5 large lemons for juice and rind 

Milk to thin batter 

1 tbsp baking powder 

Pinch baking soda 

METHOD

1. Mix all dry ingredients together except baking powder and soda. 

2. Add all wet ingredients and whisk well. Adjust consistency. 

3. Add baking soda and powder. Mix well. 

4. Pour into a greased dish and bake at 200 deg C. Cool and cut into slices. Serve with coffee.

Fruity coriander rasam

My mind constantly craves new twists to my day to day activities in kitchen. I had a friend coming over for lunch and it was cold too. Along with a rawa dosa, hot rasam seemed a perfect match. But run of the mill rasam wasn’t a very exciting thought. Saw oranges and then an apple...voila...a great rasam that was amazing in taste and very different too. Perfect. 

INGREDIENTS

2 chopped sweet and sour apples 

2 oranges segmented 

1 green chilli 

3-4 cloves garlic 

1/2 tsp grated ginger 

Few curry leaves 

1/4 cup coriander leaves 

1/4 tsp haldi

1/4 tsp cumin 

Pepper crushed as per taste 

Pinch of hing

1/2 tsp dhaniya powder 

1 tsp ready made rasam powder( optional) 

1 tsp ghee 

Lemon juice 

1/4 tsp mustard seeds

METHOD

1. Put all ingredients except ghee, mustard seeds, lemon and curry leaves in a pot and pressure cook. 

2. Once cooked well, blend well. 

3. Heat ghee, add mustard seeds and curry leaves and let them splutter. 

4. Pour into the rasam, heat through. 

5. Squeeze lemon juice and garnish with green coriander leaves and serve hot. 

6. Enjoy with any meal as a great palate cleanser and nutritious drink. Good way to use the left over fruits. 

Tandoori Roti

 

INGREDIENTS 

1 cup atta 

1/4 cup maida

2 tbsp suji

1 tsp baking powder 

2 tbsp curd 

Salt 

Water 

2 tbsp Oil 

METHOD

1. Knead the dough and keep for 15 mins. 

2. Roll and poke with fork and bake till half done. 

3. Keep aside and store. 

4. Put rotis in toaster and toast till done. Toaster makes it flexible for baking and serving as required. 

5. Apply butter and serve. 

Tabbouleh &Tzatziki

A delicious salad that’s filled with fresh, flavorful ingredients and is extremely healthy. Lebanese cuisine was introduced by my dear friend and we love to enjoy it as and when we can. 

INGREDIENTS

1 cup Finely chopped parsley  

1 stick chopped spring onion

1 tbsp chopped mint 

2 chopped tomatoes 

1/2 cup chopped cucumber 

100 gms cubbed Feta cheese 

2 tbsp bulgur/ cracked wheat 

2 tbsp olive oil 

Lemon juice 

Salt 

Pepper 

METHOD

1. In a bowl add all the chopped vegetables. 

2. Sprinkle the bulgur and pour out the dressing ingredients and season to taste. 

3. Toss well and refrigerate for a couple of hours for the bulgur to get soft and absorb flavors. 

4. Serve with pita bread. 

TZATZIKI

Amazing freshness that is almost like the Indian raita. It’s just thicker and tastes great as a spread as well. 

INGREDIENTS

1 cup very thick yoghurt

1/4 cup julienned cucumber 

Spring of dill/ mint 

1/4 tsp crushed garlic

1/2 tsp vinegar 

1 tbsp olive oil 

Salt and pepper 

METHOD

1. Mix all the ingredients together and refrigerate. 

2. Once cool serve with pita bread. 

5 Nutri-seed flatbread

I bought this bread at a supermarket here and loved the taste and found it very versatile  can be served for all kinds of cuisines  but the list of ingredients and wanting it to be preservative free made me want to try this out  I looked up the ingredients and decided to make my own with few changes  and guess what I nailed it  it’s more flavorful, has that lovely texture in the mouth and my family wants this weekly! Sharing this healthy recipe....make it whole wheat flour if you so desire  

INGREDIENTS 

1 cup white flour 

1/4 cup whole wheat flour 

1 tbsp millet 

1 tsp sesame 

1 tsp flaxseed

1 tsp chia seeds 

1 tbsp oats 

1 tsp each sunflower & pumpkin seeds crushed 

2 tbsp oil 

1 tsp butter 

1/4 tsp baking powder 

1/2 tsp instant yeast 

2 tbsp yoghurt 

Salt to taste 

Pinch of sugar

Water to knead

METHOD

1. Add all ingredients except curd, butter and water. 

2. Knead together to mix oil well. 

3. Add yoghurt and knead again. 

4. Add water as needed and knead to a medium soft dough. 

5. Add butter and knead well for 2-3 mins. 

6. Tie the ends and tuck under and make a ball. 

7. Place in a bowl, rub oil on top and keep to double. 

8. Make balls and roll into oval shaped bread 3-4 mm thick. 

9. Keep for 5 mins and apply milk on top. 

10. Keep in pre-heated oven at 200 deg C and bake till they start to turn slightly brown. 

11. Apply butter and serve. 

12. Make it browner and use as crackers. 

13. Serve with a salad, dip or a good curry. 

Oats bhel

Healthy and tasty...this bhel is surely a dieter’s paradise food. It’s filling, takes away cravings of spicy snack and is right for those snacks dinners. I tried to use a good mix of everything that I love.

INGREDIENTS
1 1/2 cup rolled oats
1 small boiled potato cubed
1 chopped red onion
1 green chili chopped
1/2 cup chopped tomatoes
1/4 cup chopped cucumber
1/2 cup boiled sprouts/chickpeas
1/2 cup potato stick chips
1/2 cup sev or mixed namkeen
2 tbsp tamarind chutney
2 tbsp coriander chutney
2 tbsp roasted peanuts
1 tbsp chaat masala
1/4 tsp pepper powder
1 tsp roasted cumin seed powder
1/2 tsp chili powder
2 tbsp mustard oil- optional
1/2 lemon juice
Salt to taste
METHOD
1. Put all ingredients in a big bowl.
2. Toss well.
3. Adjust seasoning.
4. Top with fresh coriander leaves.
5. Serve with lemon wedges. 

Mirchi ka Saalan

I love mirchi ka Saalan, it has the ability to add the excitement on your full plate. It’s spicy, has texture and I like to add various kinds of chillies and peppers to give character. The squishy tomatoes also give a break from just the spice. It has never failed us. Do try.
Mirchi ka Saalan

INGREDIENTS - makes 500 gms
100 gms big chillies slit into halves
1/2 bell peppers sliced
10-15 green chillies sliced
5-8 garlic cut into halves
1 onion sliced
4-5 small tomatoes halved
1 tbsp ginger-garlic-green chillies crushed
2-3 tbsp oil
1/2 cup chopped tomatoes
1 tbsp roasted peanuts
1 tsp roasted sesame
2 tbsp roasted coconut
1 tsp dhaniya powder
1/2 tsp haldi
1.2 tsp red chilli powder
1 tsp gur
Salt to taste
Hing
1/2 tsp Mustard seeds
1/2 tsp jeera
Curry leaves
Walnut size tamarind
METHOD
1. Heat oil, add curry leaves, hing, mustard and jeera.
2. Add GGG paste and sauté.
3. Add onions and sauté slightly.
4. Add all the 3 kinds of chillies and sauté till well coated and glossy.
5. Grind peanuts, sesame and coconut together.
6. Add the paste and tomatoes and sauté.
7. Add all the spices, tamarind and water.
8. Cook till it starts to come together.
9. Add tomato halves and cook for just few mins.
10. Serve hot with rice. 

Healthy Focaccia

INGREDIENTS
1 cup whole wheat flour
1/2 cup white flour
1/2 cup oats
3-4 tbsp nuts and seeds
2 tsp yeast
1/2 tsp sugar
3-4 tbsp oil
1/2 cup buttermilk or curd
Salt to taste
1/2 tsp vinegar
Milk to knead
1 tsp Baking powder
1/4 tsp baking soda
Herbs of choice
Vegetables to decorate the top.
METHOD
1. Mix all the dry ingredients well.
2. Add all the wet ingredients.
3. Knead to a squishy dough.
4. Add oil and beat it up.
5. Apply oil and keep to rise for about an hour or till it doubles up.
6. Pour into a greased dish.
7. Top it up with vegetables and pickled of choice.
8. Bake at 200 deg C till golden brown.
9. Serve hot after drizzling with olive oil or butter. 

Healthy sweet bread

INGREDIENTS
1 cup whole wheat flour
1/2 cup white flour
1/2 cup oats
1/2 cup nuts,raisins and seeds
2 tsp yeast
100-120 gms sugar
3-4 tbsp oil
1/2 cup buttermilk or curd
1/2 tsp vinegar
Milk to knead
1 tsp Baking powder
1/4 tsp baking soda
1/4 tsp salt

METHOD
1. Mix all the dry ingredients.
2. Add all wet ingredients and need till squishy.
3. Add oil and mix well.
4. Keep to proof for an hour or till double.
5. Pour into a greased dish.
6. Bake at preheated oven at 200 deg C.
7. Bake for about 40 mins till it’s brown.
8. Take care it doesn’t burn. Keep checking.
9. Cool and cut into slices and enjoy with coffee. 

Croissant

Croissants are an attraction and one of the most loved breakfast form of breads. I tried making these at home and we just loved them.  Sharing a simple recipe which does not require as much work.

INGREDIENTS
1 cup/ 250 gms white flour
80 gms chilled butter
1 tsp yeast
2 tbsp sugar
1/2 tsp salt
1/2 cup warm milk
METHOD
1. Put all dry ingredients together and mix well.
2. Add sliced butter and mix.
3. Add warm milk and mix lightly to bring together.
4. Put together and make into ball. Freeze.
5. Take out and roll into rectangle and fold thrice. freeze. Freeze once more.
6. Roll into rectangle and fold into layers.
7. Roll once more and finally roll into rectangle.
8. Cut into triangles and shape them.
9. Keep to proof.
10. Brush with milk.
11. Bake at 180 deg till golden. 

Buns

Buns are a must in every household. They are versatile and can be used for vada pao, pao bhaji, burgers and so much more! Simple easy recipe with white flour. If you add whole wheat flour and then you increase the yeast. If you have fresh yeast use double the quantity.

INGREDIENTS
1 cup/250 gms white flour
1 tsp yeast
1 tsp sugar
1/2 tsp salt
2-3 tbsp olive oil
1/2 cup milk and water
METHOD
1. Put dry ingredients together.
2. Add warm milk and knead well.
3. Add oil and knead.
4. Make into a ball and keep to proof.
5. Divide into balls and keep for 15 mins to rise.
6. Brush with milk.
7. Bake at 180 deg C for 15-20 mins.
8. Brush with butter. 

Banana peel-dhaniya pickle

We often throw away the peels and stems not realizing that they are as nutritious as the fruit or leaves. Banana peel is rich in magnesium potassium vitamin B 12 B 16 and of course fiber. The coriander stems have as much nutrition, flavor and goodness as the leaves. In times like today I decided to use these for those who are struggling to get fresh vegetables and fruits. Pickling them gave them a longer shelf life and of course they added an extra excitement on the plate.
INGREDIENTS
4 peels of banana
1 bowl of chopped coriander stems
2 tbsp ginger-garlic-gr chillies crushed
Walnut size tamarind slightly soaked
2-3 chopped tomatoes
1 tbsp chopped curry leaves
50 ml oil -1/2 cup
1 tbsp jaggery
1/5 tsp hing
1 tbsp chana dal
1 tsp mustard seeds
1/2 tsp methi seeds
1 1/2 tbsp roasted mustard seeds powder
1/2 tsp roasted methi seeds powder
1 tsp red chilli powder
1 tsp haldi
Salt to taste
METHOD
1. Soak banana peels in vinegar and baking soda to remove any dirt and pesticides. If you get organic then just wash well. After 15 mins, pat dry and chop into thin slices.
2. Chop green coriander stems well.
3. Heat oil and add mustard and methi seeds.
4. When they splutter, add dal and roast.
5. Add curry leaves and ginger garlic chilli crushed.
6. Sauté till slightly cooked.
7. Add salt and haldi.
8. Add the peels, stems and chopped tomatoes.
9. Cover and cook till the tomatoes are mashed up and peels are cooked well. Oil would start to leave sides.
10. Add tamarind and sauté well.
11. Add all the spices and cook again.
12. Add jaggery and cook till oil comes out. Add more if needed.
13. Serve with dosas, paratha or mix with hot rice.

Lemon peel candy

Lemon peels have more Vit C than we can imagine!  It’s highly nutritious and most times we discard after we get the juice out. It hurts to see that and if not all, I thought of using a few peels and put them to good use. Besides pickles, I decided to make a digestive candy. I chose good quality lemon peels and stored them in a bottle with loads of salt. Over time they became soft and really sour and tasted delicious just the way they were. I decided to use them as lemon candy with lots of spices to enhance.
INGREDIENTS
5-6 halves of salted lemon peels
1 tbsp rock salt
1 tsp roasted cumin
2 tbsp brown sugar
1/2 tsp black pepper
1/2 tsp haldi
1 tsp roasted and crushed ajwain
Big pinch hing

METHOD
1. Chop softened lemon peels into pieces.
2. Put them in the sun to dry up the juices they have.
3. When partially dry, add spices and sugar and toss well to make sure everything is coated.
4. Put in microwave for 30 secs or so to melt the sugar slightly.
5. Spread around to dry till all spices and sugar are coated and there is no moisture left.
6. Store and enjoy after dinner as a mouth freshener and digestive. 

Rustic sweet potato spicy mash

 

The color of these sweet potatoes resonates the color of my heart...orange! The inside is a beautiful orange and it’s sweet when roasted or boiled. I want to explore it more as it’s very delicious. I have roasted and boiled and chilled them. Eaten that way with no additions tastes very delicious and is extremely hydrating. It’s filling too and gets rid of cravings. I tried this for my lunch today. Just mashing and adding spices and imagining the taste. End of it....it’s just mind blowing! Will relish it today chilled with mah ki dal and missi rotis. Can’t just wait. Of course I licked up all the spoons as I poured it and kept it away for lunch to chill.
INGREDIENTS
500 gms boiled or roasted
1 tbsp mustard oil(can use others too)
1 heaped tbsp masala from Indian pickles
2 tbsp chopped red onions
1/2 chopped green chilli
1 tbsp chopped coriander leaves
1 tbsp lemon juice
Salt
METHOD
1. Mash the sweet potato with a fork roughly.
2. Add all the ingredients and mix well.
3. Adjust seasonings and spices to taste.
4. Serve chilled with missi rotis.

Besan wali beans- string beans with chickpea flour

BESAN WALI BEANS 

500 gms string beans(I had frozen) 

2 onions sliced thick 

1 cup yoghurt 

1 tbsp ginger, garlic, chilli paste 

1 tbsp oil 

3 tbsp besan (chickpea flour) 

2 tbsp desiccated coconut 

1/2 tsp chilli powder 

1/2 tsp turmeric 

Pinch of hing

1/4 tsp mustard seeds

1/4 tsp cumin

1/4 tsp fenugreek seeds 

Salt to taste.  

METHOD 

1. Heat oil, add hing and mustard, cumin and fenugreek seeds. Sauté. 
2. Add ginger garlic chilli paste. 
3. Add onions and sauté. 
4. Add the beans and sauté with salt and haldi. 
5. Cover and cook for few mins. 
6. Add besan, coconut and all spices. 
7. Mix well and add yoghurt. 
8. Add water to mix together and cook. 
9. Adjust water as per your liking. It should be thick. 
10. Serve hot with hot rotis. 

RAW BANANA SQUARES IN GREEN CURRY

INGREDIENTS FOR SQUARES
2 raw bananas boiled
3 tbsp chickpea flour
2 tbsp oil
1 tbsp ginger-garlic-chilli Paste
1/6 tsp hing
1/4 tsp chilli powder
1/2 tsp haldi
Salt to taste

INGREDIENTS FOR GRAVY
500 Gms chopped spinach
1/2 cup chopped tomatoes
1 chopped onion
1 tbsp ginger-garlic-chilli Paste
Hing
1/2 tsp jeera
2 tbsp butter/ ghee
1/2 cup milk/2 tbsp cream
1/4 tsp chili powder
1/2 tsp haldi
1/2 tsp any sabzi masala
Salt
1/2 lemon
METHOD
1. Mix all ingredients for squares and mash well.
2. Put into a greased container and steam for 10 mins till the color changes. Cool and cut into squares. You can fry these for added taste and serve them as snack too sprinkled with chaat masala.
3. Heat butter, add hing and jeera.
4. Add ginger paste and sauté.
5. Add chopped onions and sauté.
6. Add all spices and sauté 30 secs.
7. Add tomatoes and cook through.
8. Add spinach and cook. Add water, cook till soft.
9. Churn roughly with hand blender. Don’t purée.
10. Add the squares.
11. Cover to cook or pressure cook for 5 mins.
12. Open and add milk/cream and mix well. Adjust consistency you like.
13. Add lemon juice and serve.

Green chillies pickle

Mirchi achaar

INGREDIENTS
1 cup sharp green chilies cut in 1” piece
2 tbsp roasted mustard seeds coarse powder
1/4 tsp roasted methi seeds coarse powder
1/4 tsp hing powder
1 tsp haldi
2 tbsp oil
2 lemons
Salt 2-3 tsp depending on your taste
METHOD
1. Dry chillies for 1-2 hours to remove moisture.
2. Put in a bowl and add all dry ingredients.
3. Heat the oil and pour on the dry ingredients.
4. Squeeze lemon juice and toss well.
5. Cover with a cloth and keep for 1-2 days in sun.
6. Toss each day.
7. To retain color keep in fridge.
8. Can eat immediately. Methi takes time to lose its bitterness. So you can skip if you don’t like it.
9. You can add chopped garlic too if you like. Takes a little longer to blend though.
10. Enjoy with parathas, black dal and rajma.

Carrot Radish pickle

This pickle tastes so good that it’s hard to let it last long. It’s over as you can eat it with everything. Flavors are strong from radish and the carrots break the pungency with the sweetness. I must warn you that it smells very strongly and not everyone may like the smell in the house.
INGREDIENTS
1 cup thickly julienned carrots
1 cup thickly julienned radish
4-5 tbsp oil ( mustard, olive, sunflower)
2 tbsp salt
1 tsp chilli powder
1 tbsp mustard powder
1/2 tsp roasted methi powder
1/8 tsp hing
1 tbsp vinegar
METHOD

1. Dry the vegetables in the sun till they don’t have any moisture. 
2. Heat the oil on low flame and add all dry ingredients. 
3. Mix well to toast for 30 secs and add vegetables. 
4. Add vinegar and switch off the stove. 
5. Mix well, put in a jar and keep in the sun for a few days. 
6. You can eat it immediately but tastes great as it ages. 
7. Serve with saag, parathas, khichdee, masala puris. 

Thai red curry

A curry that brings a smile on our faces. A curry that has so much flavor that I need to prepare a huge pot and we finish it without any guilt. It’s a delight and I have sumptuous amount to satiate the tastebuds normally on a weekend.
INGREDIENTS
1 cup string beans
1 carrot cut into sticks
1/4 cauliflower florets
1 cup spinach
1 cup cabbage cubed
1 1/2 cup quartered mushrooms
200 gms cubed tofu
1/4 cup broccoli
1 cubed bell peppers
2 red onions cubed
2 spring onions
1/4 can tomato pulp
1/2 can coconut milk (100 gms)
4 tbsp Thai red curry paste
1/2 tsp chilli powder
Rind of 2 lemons
2 tbsp ginger, garlic and gr chilli crushed
Salt
2 tbsp oil
1 lemon

METHOD
1. Heat oil in a pot and fry ginger garlic chilli crushed.
2. Add Thai red curry paste and sauté.
3. Add the hard vegetables first and sauté.
4. Add tomato pulp, spices and salt and sauté.
5. Add other vegs when others cooked slightly.
6. Add some water and cover to cook.
7. Once vegs are cooked and coconut milk.
8. Add lemon juice and mix.
9. Serve with green chilli chopped in vinegar.

Beetroot rasam

Beetroots are very healthy and are rich in beta carotene and iron. But I remember as a kid I disliked the taste of it. I specially remember the taste of the juice my dad made once with it along with carrots and tomatoes. It felt like blood and we dreaded it. I have grown to love these beets and often use them for salads and hence decided it use it for a rasam. Combined with tamarind rice, it was delicious. Next time I shall more beets as the color is missing.

INGREDIENTS
1 peeled beetroot ( I used boiled that I had)
2 tbsp grated coconut(desiccated can also do)
1 tbsp rasam powder
1/3 tsp turmeric
1/4 tsp cracked pepper
Few curry leaves
3 pods garlic
1/2 inch ginger
Small ball tamarind
1/4 cup tomatoes
Salt to taste
1 tbsp ghee

METHOD
1. Put all ingredients in a pressure cooker and boil well.
2. Use a stick blender to blend everything well.
3. Adjust seasonings, serve with coriander leaves. 

Red bean summer salad

As we live indoors most times, it’s important to eat healthy as much as we can due to lack of movement. I had some salad leaves that needed a good mix and I came up with this salad. It is so filling and delicious. You really don’t need anything with it. Do try this salad on a warm day and when you don’t want to eat carbs and still feel full.

INGREDIENTS 

1 bowl salad leaves of choice 

1 can of red beans

1/2 cup feta cheese cubes

1 red onion sliced 

1 cup cherry tomatoes 

1/4 cup boiled corn 

1/2 bell pepper sliced 

2 tbsp olive oil 

1 tbsp balsamic vinegar 

Crushed pepper 

1 packet Salad seasoning of choice 

1/4 tsp garlic powder 

3 tbsp sunflower seeds 

3 tbsp pumpkin seeds 

METHOD 

1. Put all the fresh salad ingredients in a big bowl. 
2. Put all the seasonings in a bottle and shake it well. 
3. Pour over the salad and toss well. 
4. Serve with a nice crisp toast. 

Grilled veg sandwich

I love the bread Germany offers. And specially the multigrain here is my weakness. On the summer day I enjoyed this sandwich with a small mixed salad. Enjoy this quick recipe when you don’t want a full meal. Crisp and crunchy it’s a winner.

GRILLED CHEESE SANDWICH 

2 Multigrain bread 

Butter 

Cheese slices 

Bell pepper slices 

Tomato slices 

Onion slices 

Mixed herbs 

Crushed pepper 

Salt 

 

INGREDIENTS 

1. Apply butter on bread, layer the vegetables of choice. 
2. Sprinkle the seasonings. 
3. Put the cheese slices 
4. Close the sandwich and grill till crisp. 
5. Serve with a salad. 

Green Apple dip

I LOVE green apples. They are tart, crisp and tangy and remind me of raw mangoes. I miss raw mangoes here after being pampered by Indonesia with its huge produce of it. I buy and use apples them very often in my cooking. Unable to still relish them raw. Here is one recipe that has ein our hearts. We polished it off with nacho chips. Enjoy this.
GREEN APPLE DIP

1 chopped green apple 

2-3 pod garlic 

1-2 green chillies 

2 tbsp roasted peanuts 

1/4 tsp chilli flakes 

1 tbsp oil of choice 

Sea salt 

INGREDIENTS

1. Put everything in a blender 
2. Grind to a fine paste. Add water if needed. 
3. Add the oil and blend again. 
4. Serve with taco chips, toast or even fritters. 

Green Apple pickle

We have moved back to Germany and it’s hard to find raw mangoes for pickles. I also like to try locally available ingredients. Green apples are tart and so good to pickle up. I love using it for many things. This week I thought of using the quarantine time for doing some more recipes that raid my mind. So tried this and ein everyone’s heart or should I say...tummies. It’s great with parathas, rice or even a slice of toast. It’s going to be on my list always.

INGREDIENTS
5 green apples cubed
1 pod garlic chopped
2 red onions cubed
1/2 cup oil
2 tbsp red chilli powder
3-4 tbsp salt
2 tbsp ground mustard
1 tsp crushed roasted methi
3 tbsp pickle masala of choice

METHOD
1. Dry apples, garlic and onions in the sun to remove moisture.
2. Heat oil and add all spices and sauté for few mins.
3. Add vegetables and sauté few mins and switch off heat.
4. Mix well and fill in bottle.
5. Relish it after a day with rotis, parathas, rice or khichdee.