Cabbage Kofta Curry

Cabbage kofta (in appe pan)

Ingredients:

Cabbage (grated): 200 gm
Salt to taste
Red chili powder: 1/2 tsp.
Coriander powder: 1/2 tsp.

For the curry:

Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Coriander seeds: 1/2 tsp.
Fennel seeds: 1/2 tsp.
Poppy seeds: 1/2 tsp.
Black peppercorns: 1/4 tsp.
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomatoes (chopped): 2
Yogurt: 1 cup
Salt to taste
Red chili powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Tamarind: 1 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Cream: 1 tsp.
Coriander leaves to garnish

1. To make kofta, mix the grated cabbage with salt, red chili powder and coriander powder.
2. Mix well with hands and make medium sized round balls and keep aside.  
3. Heat the appe pan on low heat and when warm, add a drop of oil in each cavity. 
4. Put one cabbage ball in each cavity. DO NOT COVER. 
   
5. Let cook for some time and turn the kofta to other side. Let cook both sides and remove from the appe pan and keep aside. 
   
6. To prepare the curry: heat 2 tsp. oil and crackle cumin seeds. When they splutter, add the whole spices: coriander seeds, fennel seeds, poppy seeds and black peppercorns. 
7. Add the onions and saute them until transparent and starting to brown. Add the ginger-garlic paste and stir. Let cook until the raw smell goes away. 
8. Add the tomatoes and sprinkle salt. Cover and let cook until the tomatoes are soft and mushy. Remove cover and stir. 
   
9. Turn off the flame and let it cool. 
10. When cooled, grind to a smooth paste adding a little water. 
11. Heat the same pan again and add a tsp. of oil. Add the paste and a cup of water. Stir and bring to a rolling boil. 
12. Add the yogurt and mix well. Let cook for about 10 minutes. 
    
13. Add the red chili powder, turmeric powder, tamarind. Mix and let everything cook for about 5 more minutes. 
14. Add the garam masala and kasoori methi and give a stir. Turn off the flame. 
15. Just before serving add the koftas to the curry, garnish with a tsp. cream and freshly chopped coriander leaves. 

Weight loss salad

Salads, specially home-made with basic and simple ingredients are very useful in weight loss as they really help to feel full and makes one avoid fried and spicy food. I make salads with no spices and just use pink salt and black pepper. Everybody is different and has different requirements and different activity levels. But I try to eat a full and nice meal for lunch as my activity level is high during the day. I try and replace my dinner with salads whenever I can. It actually takes much less time and effort to prepare salad for dinner. I, for one feel more full also because of the fact that I am not able to gulp down the salad very quickly like I do some other foods like rajma-chawal etc. and have to take about 20-30 minutes to chew the salad nicely and properly. You can try and prepare this healthy salad for dinner sometimes and you will feel light and fresh and ultimately will start seeing changes in the weight.

Ingredients:

Black chana (boiled): 1 cup (Boil in slow cooker to reduce time + effort)
Cherry tomatoes: 6
Arugula leaves (rocket leaves): a handful
Feta cheese
Potato (boiled): 1
Ginger (grated): to taste
Lemon: 1/2
Coriander leaves for garnish (optional)
Pink salt (or regular salt): to taste
Black pepper powder to taste
Olive oil: 4 tbsp.

1. Peel and chop the boiled potato into bite-sized pieces. 
2. To a serving dish, start adding the salad ingredients one by one: boiled black chana, cherry tomatoes, arugula leaves, boiled potato, grated ginger. Toss well. 
3. Add the feta cheese on the top. Grate some cheese for garnish if you wish. 
4. Garnish with coriander leaves. 
5. Sprinkle the lemon juice and add salt and pepper. Toss again if you wish. 
6. In a small bowl, add the olive oil. Add salt and black pepper to it and mix. Pour over the salad. 
7. Salad is ready to enjoy! 
8. Tip: you can keep the boiled potato and boiled chana warm if you don't want to eat cold salad. 

Apple Carrot Basil Soup

Winters are knocking on the door and we have already experienced our first snowfall. Temperatures are dropping down real quick and we crave for warm comfort foods (and drinks) in this weather.. This is the perfect time for warm soups. I had received a soup maker last winter as a gift and there is no better time to put it to good use now. This soup recipe is made in a soup maker but can also be simmered on a stove top. The ingredient which makes this soup special is the soup spice mix (soup masala) which I add to all my soups.

This is a warm and comforting soup and the mix of apples and carrots elevated the taste to another level. I have gotten the idea of mixing apple and carrots from this recipe: http://www.carveyourcraving.com/apple-carrot-soup-feel-better-soup/

Ingredients:

Apple (chopped): 1
Carrots (chopped): 3
Garlic: 3 cloves
Basil leaves: a handful
Yellow onion (chopped): 1
Lemon juice: 1 tsp.
Salt to taste
Soup Spice Mix (Soup masala)
Black pepper (optional)
Cream for garnish (optional)

1. Wash and chop the apples, carrots, onion and garlic and add to the soup maker. 
2. Add the washed basil leaves, lemon juice, salt and soup spice mix. 
3. Add the required amount of water and turn on the soup maker. My soup maker prepares the soup in just 6 minutes! 
4. If preparing on stove top, add the chopped apples, carrots, onion, garlic and basil leaves to a mixer. Add water and grind to a smooth paste. 
5. Add this whole mix to a large pot and add water depending upon the required consistency of the soup. 
6. Add the salt, lemon juice and soup spice mix. Mix well and bring to a boil. 
7. Reduce the heat and simmer on medium flame for 10-15 minutes or until it reaches the desired consistency. 
8. Turn off the flame and pour directly into a soup bowl. No need to sieve it. 
9. Sprinkle black pepper and garnish with cream if desired. Serve hot! 

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Mint dhokla (3 minute Microwave recipe)

Very often I purchase a lot of mint as I cannot resist beautiful, fresh mint in stores and then I try to use that lot of mint in so many various dishes to finish that wonder herb as it starts blackening and going bad after just few days and how much mint-coriander chutney can one make? I obviously do prepare so many other dishes from mint all the time I have mint in abundance but this mint dhokla is my favorite as it's an instant and quick option for a breakfast or snack and is easy to prepare and filling, yummy and satisfying.

Other recipes I prepare from mint are:

Mint- coriander chutney
Mint-egg salad
Mint-zucchini (pudina lauki masala)
Mint fish curry
Mint Poha
Mint paratha
Mint Dal fry
Mint Rice

Here's the recipe of the Mint Dhokla (Pudina dhokla):

Ingredients:

Chickpea flour (besan): 1/2 cup
Semolina (sooji): 1/2 cup
Salt to taste
Lemon juice: 3 tsp.
Mint leaves: a big handful
Eno fruit salt: 1 tsp. OR baking soda (1/2 tsp.) and baking powder (1/2 tsp.)
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
White sesame seeds: 1 tsp.
Dried red chili: 1

1. Wash and grind mint leaves with water in a mixer. 
2. Mix the chickpea flour, semolina, salt and lemon juice in a big bowl. Add the mint water to the bowl and mix well. Add more water if required to make a flowing batter like consistency. 
3. Leave this mixture aside for 20 minutes. 
4. Add eno fruit salt or a mix of baking soda and baking powder. Sprinkle little water on top, the soda will start bubbling. Mix it slowly but nicely. 
5. Add the whole mix immediately to a greased microwave safe bowl. 
6. Cover the bowl and microwave on high power for 3 minutes. Remove and do the toothpick test. If toothpick comes out clean, the dhokla is done; otherwise microwave for another 30 seconds. 
7. Remove the dhokla on a plate and let cool. 
   
8. By the time, prepare tempering. Heat oil in a pan and crackle the mustard seeds. Add white sesame seeds and the red chili. Turn off the flame after 30 seconds. 
9. Cut the dhokla in desired shape when cooled.
   
    
10. Pour tempering over it. Serve with Coconut Chutney. 

Beetroot Soup

Fall has officially begun and the days have started to get cold. As we feel the little chill in the air, we do crave something warm, soothing and yummy which is filling as well. So this is the first soup I prepared to welcome the season of fall. I made this soup in my soup maker, wherein I just dump everything and get yummy, creamy soup in just 20 minutes. But this can also be prepared traditionally on a stove top.

Ingredients:

Beetroot: 2
Tomatoes: 4
Carrots: 2
Parsley leaves: a bunch or according to taste
Ginger: 1 inch
Salt to taste
Black pepper to taste
Soup Spice Mix (Soup masala) : to taste

1. Wash and chop the beetroot, tomatoes, carrots, ginger and parsley nicely. Save some of the parsley for garnish. 
2. Add little water and grind all the vegetables to a coarse paste. 
3. Transfer this paste to a big boiling pot and add 4 cups of water. Add the salt and the soup spice mix and mix everything well. 
4. Simmer for about 30 minutes or until the soup reaches the desired consistency. 
5. Add to the serving bowl, garnish with fresh parsley, sprinkle black pepper and serve hot! Enjoy. 

Loved this recipe? Please do leave a comment/feedback in the comments section below and don't forget to connect with me on Facebook for more yummy updates! 

Pao Bhaji in Slow Cooker

I belong to Jaipur and Pao-Bhaji at roadside stalls at Pandit Pao Bhaji has always been my favorite snack all my life. I have always missed the Pandit pao bhaji and have prepared the same many times. But this particular time, as I was exploring the many benefits of my slow cooker, I thought to give a try to prepare the bhaji in the slow cooker; and trust me, I have never been able to prepare a richer, creamier and yummiest pao bhaji before on my stove top.

So here's the step by step method that I followed to achieve the yummiest ever pao bhaji!

Ingredients:

Cooking oil: 4 tsp.
Onion (chopped): 1 big
Vegetables of choice (I used cabbage, capsicum and carrots)
Boiled potatoes: 4
Salt to taste
Red chili powder: 1 tsp.
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Mango powder: 1 tsp.
Tomatoes (roughly chopped): 2
Peas: 1 cup (I used frozen peas)
Pao Bhaji masala: 2 tbsp.
Butter to add over the bhaji

1. Add the cooking oil to the slow cooker and add the onions. Turn on the slow cooker on low and let the onions get warm for a while. 
   
2. Add the chopped and diced vegetables next: cabbage, capsicum and carrots. You can use other vegetables as well. 
   
3. Next, add the boiled and roughly chopped potatoes. 
   
4. Add the dry spices: salt, red chili powder, cumin powder, coriander powder and mango powder. 
   
5. Add the tomatoes. 
   
6. Add the peas and the pao bhaji masala. 
   
7. Try and stir all of it together. Add a cup of water. 
   
8. Cover and leave overnight. 
9. In the morning, turn off the slow cooker, remove the lid and add the dollop of butter. 
    
   
10. Serve hot with pao bread. Enjoy! 

You can prepare the same on stove top if you don't own a slow cooker using the same recipe or this Pao Bhaji recipe I use to prepare on stove top. 

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Vegetable Spaghetti

Simple, quick and easy option for lunch/dinner which doesn't require much time and efforts: vegetable spaghetti. This is also a great option for lunch box.

Ingredients:

Spaghetti: 100 gm
Olive oil: 3 tsp.
Garlic (chopped): 3 cloves
Onion (chopped): 1
Capsicum (finely chopped): 1
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1 tsp.
Mango powder: a pinch
Black pepper powder: 1/2 tsp.
Dried oregano: 1/2 tsp.
Chili flakes: a few
Tomato ketchup: 2 tsp.

1. Fill up a pot 1/2 with water, add a pinch of salt and bring it to a boil. Add the spaghetti according to the instructions on the pack and let cook until its al dente. 
2. Drain in a colander over the sink and keep the spaghetti aside. 
3. Heat oil in a pan and add the chopped garlic and fry until its brown. 
4. Add the onions and fry until they turn transparent. 
5. Add the diced capsicum and sprinkle a little salt. Mix and let cook until the capsicum is done, it should break with the ladle but still has a crunch in it. 
6. Add the tomato and sprinkle red chilli powder, mango powder and mix well. Let cook until the tomatoes are soft and mushy. 
7. Add the boiled and cooked pasta to the pan and mix well. Sprinkle little water to loosen up the pasta if required. 
8. Sprinkle the black pepper powder, dried oregano, chili flakes and the tomato ketchup. Give a good stir and let cook for about 2-3 minutes more. Turn off the flame and serve hot. 

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Maa ki daal/Kaali Dal/Black lentils

Maa ki dal (typically called maah di daal) or kaali daal is a typical recipe made in Punjabi households and this recipe my dear, has always been very much famous in my home. This is a very simple version of dal, unlike the Dal Makhani recipe, there is no butter, ghee, cream, cashews, spices etc. added in this recipe and this is a perfect homely recipe made only using black whole lentils, simmered in a simple masala and served without any garnish and served with simple garam garam ghee wali chappati.

My Nani has a saying about this dal in my home which goes like: "Maah di daal, te hove do ghee chupdi rotti naal" !! (Black lentils with two ghee smeared chappatis is a heaven!).

Have previously shared three equally yummy and different recipes using the same whole black lentils:
Dal Makhani: The royal taste of Punjab
Dal Bukhara recipe
Amritsari Langar wali Dal recipe

Here's the recipe for maa ki daal/ black lentils soup..

Ingredients:

Black whole lentils: 1 cup
Onion (chopped): 1
Garlic (chopped): 4 cloves
Ginger (grated): 1 inch
Tomato (chopped): 1
Green chili (finely chopped): 1
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Salt to taste
Red chili powder: 1 tsp.
Turmeric powder: 1 tsp.

1. Soak the black whole lentils in water for 6-8 hours or overnight. 
2. Wash thoroughly and drain the water in which the lentils were soaked. Pressure cook for 8-10 whistles with salt or until soft. 
3. Heat oil in a pan and crackle the cumin seeds. As they crackle, add the asafoetida.  
4. Add the onion and ginger and fry the onions until they are transparent. 
5. Add the garlic and fry for about 2 minutes. 
6. Add the tomatoes and green chili and sprinkle salt. Mix well and let cook until the tomatoes are soft and mushy. 
7. Add the red chili and turmeric powder and mix well. Turn off the flame after 2 minutes. 
8. Add this masala to the boiled dal and simmer for about 15 minutes. Turn off the flame and serve hot. 
9. This dal is best served with simple chappatis smeared with ghee. Please do not add any garam masala or any other masala. This simple, homely flavor is actually the specialty of this dish without and added spices. Ideally this dal is also not garnished with anything and savored in its simple form.
10. Enjoy !!! 

Loved this recipe? Please do leave a comment/feedback in the comments section below as it really motivates me and don't forget to like my Facebook Page for more regular yummy updates. 

Choco-Shrikhand

Summers are almost here and it's time to cool off by gobbling up some yummy cooling delicacies instead of hot curries. And dessert! Because calories don't count while eating dessert, isn't that true? ;) And even though everyone is fond of ice-creams in summer, this is another low-calorie, no sugar, quick and easy dessert to fill up your sweet cravings after dinner.

I have always been making shrikhand from fruits and I have already shared Strawberry Shrikhand, Mango Shrikhand and Cherry shrikhand. But then I tried this yummy dessert and fell in love with this. Try this, you're sure to love it!

Ingredients:

Hung yogurt/thick Greek yogurt: 1 cup
Milk: 6 tbsp.
Cocoa powder: 3 tbsp.
Honey: 4 tsp.

1. Take the milk in a bowl and slowly mix in all the cocoa powder, stirring nicely so there are no lumps remaining. 
2. Microwave the milk for 1 minute on high to cook the cocoa powder and then let it cool down completely. 
3. Slowly add this to the hung yogurt or Greek yogurt and mix completely. Add the honey to this mix and stir well so that it mixed in uniform manner. 
4. Take out the mix in serving bowls and refrigerate for about 4-6 hours. 
5. Remove from the fridge, decorate as you wish and serve shrikhand chilled immediately.

Loved the recipe? Please do leave a comment/feedback in the comments section below as it really motivates me. And do connect with me on Facebook for yummy updates. 

Rajasthani Gatte Ki Sabzi

Gatte ki Sabzi is an authentic Rajathani dish and is an essential part of a Rajasthani Thali food. Well I belong to Jaipur (Rajasthan) and even though we had the authentic Punjabi dishes being cooked all the time, it was totally normal for us to eat Rajathani dishes as much as our Punjabi dishes. The one most popular dish was Panchmel Dal with Baati and another was this: Rajasthani gatte ki sabzi. Mom used to prepare this regularly and Rajasthani food was even served at weddings so it's all the more favorite.

Gatte is basically cylindrical rolls made of chickpea flour and boiled, cut and added to a wonderful yogurt-based flavorful curry. This can be savored with roti, paratha or even jeera rice (as my husband loves it).

Ingredients:

For gatte:

Chickpea flour (besan): 1/2 cup
Red chili powder: 1 tsp.
Carom seeds: 1 tsp.
Fennel seeds: 1 tsp.
Yogurt: 6 tsp.
Oil: 2 tsp.

For the curry:

Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Onion (grated): 1 big/2 small
Garlic (chopped): 4 cloves
Turmeric powder: 1/2 tsp.
Red chili powder: 1 tsp.
Salt to taste
Yogurt: 1 cup
Chickpea flour: 2 tsp.

1. Add besan in a bowl and mix all the dry spices: red chilli, carom seeds, fennel seeds. Add the yogurt and oil and mix well. 
   
2. Make a dough using a little water if required. Divide the dough into equal parts and roll them into cylindrical forms. 
   
3. Boil water on high heat and add the cylindrical rolls to the water. Let boil until they are floating to the top of the boiling water. Drain the water and remove the cylinders. Now the gattas are ready. Let them cool down. 
4. Now we prepare the curry: Heat oil and crackle the cumin seeds and add asafoetida. 
5. Add the grated onion and mix well. Let cook until the onion turns brown. 
   
6. Add the chopped garlic and mix well, let cook for a minute. 
   
7. Add turmeric powder and red chili powder. Mix well. 
   
8. Mix the chickpea flour with the yogurt nicely and add this mix to the masala. Mix very well and add two cups of water. Add salt and bring to a boil. 
    
   
9. The boiled cylindrical rolls (gattas) would be cooled by now; cut them into small rounds. 
   
   
   
   
10. Add these rounds to the boiling curry. Mix well and let cook for 5 minutes.  
    
11. Turn of the flame and serve hot with jeera rice or chappatis (flat bread). 

The gatte ki subzi is typically made with the yogurt based curry and no tomatoes are added. But you can also make tomato based curry. Follow the same steps till step 7. After that add puree of two tomatoes and mix well. Let cook it completely so it blends in the masala. After that follow same steps from step 8. Wonderful gatte ki subzi with tomato base is ready! You can even alternate between sometimes making yogurt base curry and sometimes with tomatoes as both give distinctively different flavors.

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