Stuffed cucumber

Ingredients

1 tablespoon tomato diced
1 tablespoon onion diced
1 tablespoon capsicum diced
1 cucumber peeled and cut into halves
Salt to taste
Black pepper powder to taste
1 tablespoon hung curd
1 tablespoon Lemon juice
1 tablespoon finely chopped coriander

Method

In a bowl mix hung curd, tomato, onion, capsicum,  coriander,  lemon juice, salt and black pepper. 

Take cucumber pieces hollow it from the center and add  the filling in it.

Enjoy

Baked stuffed potatoes

Easy potato dish baked in the microwave. Each and everyone will love it.

Ingredients (serves 4)

• Potatoes - 4 medium 
•  Cottage cheese - 1/2 cup 
• 2 green chillies-chopped 
•  Red chilli powder-1/2 tablespoon 
• Cumin powder-1/2 tablespoon 
• Ginger -chopped -1/2 tablespoon 
• Lemon juice -1 tablespoon 
• Cashewnuts chopped -8-10 pieces 
• Garam masala- 1 tablespoon 
• Water-2 tablespoon 
• Butter -1 tablespoon 
• Processed grated cheese- 4 tablespoon

• Yield: N/A
• Servings: 4
• Prep Time: 15 minutes
• Cook Time : 20 minutes
• Ready In: 30-35 minutes

Method

1. Wash and peel potatoes. Scoop out the center of each potato, leaving the potato shell with thick walls 
2. Boil the scooped out part of potatoes. Mix the boiled potato with mashed cottage cheese green chillies, salt, ginger,chopped cashew nuts,cumin powder,red chilli powder and  combine it well. Brush the ghee outside of the potato shell and put the mixture in it Put the stuffed potatoes in the baking tray. Add 2 tablespoon of water in the tray.cover it with the aluminium foil Preheat the oven to 450 degree Fahrenheit Bake stuffed potatoes for 30 minutes Garnish with chopped coriander Baked stuffed potatoes are ready .

Dal gunjiya

Dal gunjiya is made of dal mixture and deep fried. These are spicy gunjiya's. It is an Indian snacks.

Ingredients (serves 4)

• Split black gram skinless 1/4 cup
• Split Bengal gram 1/4 cup
• Wheat flour  1 1/2 cup
• Turmeric powder 1/4 teaspoon 
• Oil - 3 tablespoon 
• Salt to taste 
• A pinch of asafoetida 
• Cumin seeds 1/2 teaspoon
• Garlic paste
• Aamchoor (dry mango) powder 1 teaspoon 
• Red chilli powder 1 teaspoon 
• Fresh coriander leaves finely chopped -2 tablespoon 

• Yield: N/A
• Servings: 4
• Prep Time: 20 minutes
• Cook Time : 20 minutes
• Ready In: 40 minutes

Method

• Soak split Bengal gram and black skinless black gram in water for 3-4 hours. After 3-4 hours boil both the dals with turmeric powder, salt and sufficient water until just done. Knead the wheat flour with sufficient water into a stiff dough. Cover it with a damp cloth and let it rest for sometime. Drain and grind coarsely Heat oil in a non stick pan. Add cumin seeds,asafoetida, and garlic paste and saute for few minutes. Add the ground dal and mixAdd dry mango powder, salt,red chilli powder and coriander leaves and mix well. Transfer the mixture in a bowl. Divide the dough into equal portion and roll into balls. Apply a little oil on the balls and roll them into small puris or in a round shape. Place a portion of dal mixture on one side of each puri, fold the other side over to make gunjiyas. Heat sufficient oil in a pan, add the gunjiya until they become golden brown Sprinkle dry mango powder over them. Garnish it with coriander leaves.  Serve hot

Nutritious Idli

Today I am going to share nutritious Idli. It is an south Indian breakfast which is very popular in India.which is very healthy.

 

Ingredients (serves 4)

• 1 cup water
• 1/4 cup semolina
• 1/2 cup broken wheat
• 1/2 cup split black lentils
• 1/2 cup broken wheat
• Salt to taste
• 2 pinches of baking soda
• 1/2 cup black gram
• 1/4 cup french beans,chopped
• 1/4 cup capsicum (red,yellow, green)
• 1 carrot
• 1/2 tablespoon red chilli powder
• A pinch of dry mango powder

For Tempering 

• 1 tablespoon of oil
• A pinch of asafoetida
• 1/4 tablespoon turmeric powder
• Few dried red chillies (1-2)
• 1/2 tablespoon of mustard seeds 

• Yield: N/A
• Servings: 4
• Prep Time: 15 minutes
• Cook Time : 10 minutes
• Ready In: 25 minutes

Method

• Put water in a steamer and let it boil. Roast semolina, broken wheat,split black lentils,split black gram in a pan. Now put the roasted food in a grinder. Add curd,salt, baking soda and some water. Grind it into a smooth paste. Take french beans, capsicum and carrot in a bowl. Add dries mango powder, red chilli powder, salt and mix well. Take a plate and spread some oil on it. Now spread the smooth batter of lentil over it. Add a vegetable layer over this layer. Cover it with another layer of smooth batter on it. Spray some oil over the batter. Now put this plate inside the steamer. Let it steam for 7-8 minutes.Take out the steam idli and cut them in circles

For Tempering

Heat oil in the pan. Add all the ingredients. Saute for few minutes. Now add this tempering on the idli. Serve hot.

Mirch ka salan or curried chilli pepper

Mirch ka salan or curried chilli pepper is a popular hyderabadi dish.

Ingredients (serves 5-6)

• 250 gm - large long green chillies 
• 1 stalk - curry leaves 
•  50 gm- oil 
• 2 gm - cloves 
• 10 gm- coriander leaves 
• 1/4 tablespoons- turmeric powder 
• 1/2 tablespoon - coriander (dhania) powder 
• 2 tablespoons-tamarind pulp 
• 2-3 pinches -asafoetida 
• Salt to taste 

Roast and grind to make powder 

• 1 tablespoon- peanut 
• 1 tablespoon-sesame seeds
• 1 tablespoon - cumin seeds 

Grate to make a fine paste 

• 1 large onion 
• 1 large tomato 
• 3 pods of garlic 
• 1 tablespoon nigella seeds (kalonji) 
• 50 gm - desiccated coconut 

• Yield: N/A
• Servings: 5-6
• Prep Time: 25 minutes
• Cook Time : 30 minutes
• Ready In: 50-55 minutes

Method

1. Wash and wipe green chillies. Slit and deep fry the green chillies until they turn whitish in colour and keep aside.  Add 10 gm of oil and add mustard seeds, wait until they splutteradd cloves and curry leaves, asafoetida, ground paste and saute for 3-4 minutes.  Add masala powder and cook for few minutes until the oil separate.  Add 1 cup of water, tamarind water and stir for 5-6 minutes until the gravy resembles the consistency of a sauce. Add salt and fried chillies to the hot gravy. Boil it for 1 minute. Remove and garnish it with finely chopped coriander leaves. Mirch ka salan is ready 

Almond butter

Almond butter is very nutritious and can be made at home

 

Ingredients (serves 300g jar)

 300g almond

• Yield: 4
• Servings: 300g jar
• Prep Time: 5 minutes
• Cook Time : 10 minutes
• Ready In: 15 minutes

Method
Roast almond  for 5 minutes. Allow it to cool down. Put it in the food processor and whizz for 12 minutes. Stop the processor and scrape the sides down. Whizz it again until it becomes creamy. Store it in a jar   Tip
You can add honey and coconut oil in it.

Spicy Vegetables Chapati Wraps

A healthy, low-fat and delicious vegetables wraps. Everyone will love it

Ingredients (serves 2)

• 150gm sweet potatoes, peeled cubed
• 200gm pureed tomatoes
• 200gm boiled chickpeas, drained
• 1/2 tsp dried chilli flakes
• 1/2 teaspoon turmeric 
• 1 tablespoon mild curry paste
• 200gm chopped beans
• 50gm-chopped baby spinach leaves
• 1 tablespoon chopped, fresh coriander
• Salt to taste 
• 2 plain chapati (Indian bread)
• 2 tablespoon yogurt

• Yield: 2
• Servings: 2
• Prep Time: 10 minutes
• Cook Time : 20 minutes
• Ready In: 30 minutes

Method

• Boil sweet potatoes until tender. Take pan add tomatoes puree,red chilli flakes,turmeric and curry paste after sometime add boiled chickpea,beans and add salt stir it for 5 minutes. Drain,peel and chopped potatoes and add it to a tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm. Add the filling in the Indian bread, top with yogurt and fold it. Ready to serve