QUICK LUNCH

Love to make bit elaborate but simple lunch on Saturdays. Coz my SH loves his weekend lunches since its off for him. He takes his own sweet time and relishes each and every dish. Here's a simple and healthy menu for a yummy meal..

Menu :

Tawa Pulao, Kadi, Red Cabbage Salad, Kadai Veggies n Phulka, Apple Lassi, Tikki n Sukhe Channa.

Shakarkandi Tikki :

Sweet potatoes - 1 cup

Corn Kernels - 1/2 cup

1 tbsp - Besan / Gram Flour
½ tsp - Ginger, chopped 

1/2 tsp - Cumin seeds
1 - Green chillies

2 tbsp - Fresh coriander, finely chopped

Salt as reqd

Cook until al dente sweet potatoes n corn kernels. Cool it mash well add other ingredients roll them and pan fry it.

Sukhe Channa:

Boil 1 cup kala channa and rest aside, in a pan heat 1/2 tsp oil add cumin seeds, finely chopped 1/2 tsp green chillies, 2 tsp fresh coriander and salt. Add kala channa to the pan saute well and its done.

Enjoy Your Weekend!!

BAJRA DHOKLI NU SHAAK

A Gujarati delicacy at its guilt free. Bajra dhokli a fiber rich one pot meal with my version of cooking.

What you need for Bajra Dhokli:
1/2 cup - Bajra Flour 
1/2 cup - Wheat flour
Salt as reqd

How to make:
Mix the ingredients in a bowl roll them and cut into desired shapes.

What you need for Shaak:

2 cups - Mixed veggies
1/4 cup - Tomato paste
1/4 cup - Tomatoes, chopped
1/2 tsp - Red chilli powder
1/2 tsp - Cumin seeds n Carom seeds
1 tsp - Green chillies, chopped
1/2 tsp - Ginger,chopped
Gen pinch turmeric powder 
1/2 tsp - Lemon juice
Salt as reqd
1 tbsp - Oil

How to make:
Heat the oil in a pan add cumin and carom seeds once it crackles add ginger, green chillies, veggies, tomatoes, salt and saute well.

Add tomato puree, turmeric powder, red chilli powder and saute well. Add 2 cups water and cook in medium heat for 5 mins.

Add the bajra dhoklis and continue to cook for another 5 mins or dhoklis float on top add more warm water if reqd and switch it off. Add lemon juice and serve hot!!

PUMKING GINGER SOUP

A very light but a perfect winter special. Loads of fresh ginger added to the soup to make it throat soothing. 

What you need:
2 cups - Pumpkin, chopped
1 no - Onion, chopped
3 tbsp - Ginger, peeled and finely minced
1 pod - Garlic, chopped
1 cup - Veg stock (homemade)
1 tbsp - Fresh coriander, chopped
Salt as reqd
1 tsp - Olive oil
Gen pinch of Red chilli flakes

How to make:
Heat oil in a pan add onion, garlic, ginger n saute well. Add pumpkin, salt, veg stock and cook until it turns tender.

Puree them once they become cold and transfer to the pan heat again add chilli flakes cook for 2 mins and switch it off. Add chopped coriander and serve hot with some lite crackers.

Sukhi Subzi

Sukhi subzis with seasonal veggies and some hot phulkas, salad, a glass of refreshing chaas makes a complete meal for me.

What you need:
2 cups - Mixed vegetables (Cauliflower, potato, bell peppers, carrot, green peas, green beans - parboiled)
1 no - Onion, finely sliced
1/2 tsp - Cumin seeds
1/2 tsp - Red chilli powder
1/2 tsp - Red chilli flakes
1 tsp - Coriander powder
1/2 tsp - Dry Kasoori Methi 
1 tsp - Olive oil
Pinch of turmeric powder
Pinch of garam masala 
Salt as reqd
2 tbsp - Fresh coriander

How to make:
Heat oil in a pan add cumin seeds once spluttered add onions saute well add veggies, red chilli powder, coriander powder, turmeric powder, salt saute well and add 1/4 cup water and cook until they become dry.

Add kasoori methi, garam masala powder mix well saute for 30 sec and switch off the stove. Add fresh coriander mix well and serve hot with phulkas.

VARAGU RICE VEGETABLE SEVAI / KODO MILLET (ORGANIC)

Love trying all types of millet sevais that are stacked up in a organic store near my house. Adding loads of veggies makes it a comfort and healthy meal for anytime of the day.

What you need:
1/2 pkt - Instant Varagu Sevai
1 cup - Any Vegetables (par boiled)
1 no - Onion
1 no - Tomato
1 tsp - Ginger n garlic (finely chopped)
1 no - Green chilli
1/2 tsp - Red chilli powder
Pinch of garam masala
1/2 tsp - Mustard seeds
2 tbsp - Coriander leaves
1 tbsp - Mint leaves
1 tsp - Oil
Salt as reqd

How to make:
Cook sevai as per intsructions and spread it on a plate and allow to cool.

Heat oil in a pan add mustard seeds once it splutters add onion, green chillies and g n g saute well add tomatoes cook till they soften. Add veggies, salt, red chilli powder and a cup of water and cook it covered until its done.

Add grama masala, chopped coriander and mint leaves mix well add cooled down sevai mix it slowly add a dash of lime juice and serve with raitha.

MOONG SPROUTS KI KADHI

Winter calls for soothing warm side dishes for dinner and this is one such quick and comfort one with sprouts added to it makes it healthier too.

What you need:

1 cup - Yogurt

2 tbsp - Besan / Chickpea flour

1/2 cup - Sprouts

1/2 no - Onion, chopped

1 tsp - Red chilli powder

1 tsp - Oil

Gen pinch - Turmeric powder

Salt as reqd

How to make:

Mix besan, yogurt, salt, turmeric powder to this add one cup water and mix well.

Heat a kadai add the mixture and cook in low heat for approx 8 - 10 mins stirring in between.

In another pan heat oil saute onion and sprouts add chilli powder, lil bit salt  and add this to the kadhi.

Serve hot with phulkas!!

MILLET DAL KHICHDI

This is otherwise called comfort food. Love adding veggies to it to make a complete meal. It provides fibre, protein and carbohydrates and its a great meal for anytime of the day.
What you need:
1/2 cup - Varagu Rice
2 tbsp - Toor dal 
2 tbsp - Masoor dal
2 tbsp - Moong dal 
1/2 cup - Mixed veggies (Carrot, Beans, Green Peas)
1 no - Onion, Tomato, Green chilli
1/2 tsp - Ginger 
1 tsp - Cumin seeds, 1 pod - Cardamom, 1 no - clove, 1/2 inch - Ccinnamon stick
1/2 tsp - Turmeric powder
1/2 tsp - Lemon juice 
2 tbsp - Coriander leaves
1 tsp - Desi ghee n Oil
Salt as reqd

How to make:
Wash and soak the dals and rice together. Heat ghee n oil in a pressure cooker add cumin seeds, cardamom, clove, cinnamon stick and fry. Add green chilli, onions fry well add ginger, tomatoes and cook till they soften.

Add veggies saute well add turmeric powder and drained dals and rice mix well add water, salt and cook for 5 - 7 hisses.

Remove from heat add chopped coriander and serve hot with sprouts and carrot raitha and masala papad.

GOBI MAKHANI - OVEN ROASTED METHOD

Fascinating creamy makhani gravy for a Saturday dinner with some hot phulkas and veg salad.

A quick oven roasted method gives nice charred tastes to the marinated gobi florets.

 What you need for the gobi marinade: Recipe Source (Ecurry)
1/2 cup - Hung Curd
1 tsp - Ginger n garlic paste
1/2 tsp - Garam masala
1/2  tbsp - Kasturi methi
Salt as reqd

How to make:
Mix all the ingredients well and marinade with cauliflower florets for 30 mins

In the oven place the florets in tray and drizzle oil. Bake at 180 C for about 20-30 minutes or until the florets are roasted well.

What you need for Makhani Masala:
2 cups - Tomato puree
2 nos - Green chillies
1 tsp - Ginger n garlic paste
1 stick - Cinnamon, 1 no - Cardamom
1 tsp - Fenugreek seeds
1 tsp - Kasturi methi 
1 tsp - Red chilli powder 
1 tsp - Low cal Butter
1 tsp - Olive oil
1/2 cup - Milk
2 tbsp - Cashew nut paste 

Salt as reqd

How to make:
Heat butter and oil add cinnamon, cardamoms and fenugreek seeds. Add ginger n garlic paste, slit green chillies, salt, red chilli powder, tomato paste and kasturi methi.

Cook in medium fire until the oil seperates. Add cashew paste, milk and cook for another 2 mins, add the roasted florets cook for 2 more mins and switch off the heat.

Serve with any Indian Bread / Pulao / Mixed rice.

CHETTINAD MASALA KUZHAMBU

Chettinad masala kuzhambu a spicy side dish which pairs well with breakfasts and rice.Any veggies of your choice can be added. 

This went well with steamed rice and beans paruppu usili for lunch.

What you need: Recipe Source - Priya jee's blog
1/2 cup - Raw Banana
2 nos - Brinjal
10 nos - Small onions /Shallots
5 nos - Garlic cloves
1 no - Bay leaf
1/2 inch - Cinnamon stick
1/2 tsp - Fennel seeds
1 tsp - Red Chilly powder
Oil - 1 tbsp
Salt as reqd
Coriander leaves
1 sprig - Curry leaves

To be gound to smooth paste:
1/4 cup - Coconut
1 tsp - Fennel seeds
3 nos - Dry red chillies
1 tbsp - Coriander seeds
1 no - Onion (sauted)
1 no - Tomato (sauted)

How to make:
Heat oil in a kadai, add bay leaf, fennel seeds, cinnamon stick and fry add curry leaves, shallots, garlic and saute well. Add veggies mix well add cup of water, salt and cook for 4 - 5 mins.

Add the paste to the veggies, red chilly powder and cook till gravy thickens in medium heat add water if reqd.

Switch off the stove add coriander leaves and serve hot!!