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.