Sunday 17 May 2020

Moong Veggie Fingers

Moong Veggie Fingers 

Every day challenge is what to prepare in breakfast which is healthy, easy, different and full of veggies. This recipe fulfils all the parameters that I am looking for in my breakfast. Especially The Moong Dal.

Moong Dal is very versatile, yummy and easy to use with lots of health benefits. We can easily add it in our meal plan in many ways. Be it in a soup, a salad, curries, snacks or rice.

If we talk about the health benefits of Moong beans, the very first thing is if you are a weight watcher. It is high in fibre and protein which helps us with weight loss. Moong Dal is a good source of "Folate" And during pregnancy, doctors advise to take food rich in Folate. It is rich in Potassium, Magnesium and Fibre which improves Heart health.  It improves Digestion. It is also packed with lots of Nutrients. So add Moong Beans to our meal as it is good for our family's health....

Preparation Time :  20 min.

Cooking Time :  20 Min

Video : 

Ingredients :

  • Split Green moong dal 1 cup soaked for 6 to 7 hours
  • Onion Chopped 1 medium size
  • Ginger grated 1 inch piece 
  • Green chillies chopped 2
  • Carrot 1 medium size grated
  • Capsicum 1 small size finely chopped
  • Bread slice 6 (I used brown bread)
  • Coriander leaves chopped 2 Tablespoon
  • Salt according to taste 
  • Red chilly Powder according to taste
  • Oil for cooking around 2 tablespoon
Procedure :  
  • Soak green moong dal for 6 to 7 hours or overnight and keep aside

  • Now remove the excess water from moong dal and grind it in smooth paste 

  • Finish Cutting and chopping of vegetables 

  • In a bowl take Moong dal paste add chopped onions, green chillies, ginger, carrots, capsicum, coriander leaves, salt and red chilly powder

  • Mix all ingredients well and form a smooth mixture as shown in picture 

  • Now take a bread slice and spread moong and veggie mixture on one side of bread. 

  • Take a non- sticky pan apply few drops of oil . Now place the bread on pan as shown in picture 

  • Cook toast for a minute or two. Now turn it and cook it from another side. Repeat the steps with rest of bread slices. 

  • Once bread is cooked from both the side cut it in to thin fingers or whatever shape you like. 

  • Enjoy your guilt free breakfast with some Almonds and a cup of Milk.  

Wednesday 13 May 2020

Mexican Rice Bean Salad

Mexican Rice Bean Salad  

The lockdown managed to bring out the chef in us and made us AATMANIRBHAR. From feeling like a chef after making a simple Dalgona Coffee to making homemade pizza to satisfy our cravings, we did it all. Somewhere amongst these recipes we managed to neglect our health and so to compensate for our lost nutrients and to sustain the taste, I present this Recipe.

A salad with substitutes of ingredients I couldn't find due to the limitations of production. I was unable to use Avocado and Feta cheese as planned, however, the taste managed to remain near what I expected it to be. I presented this in two ways- one, the traditional bowl, and the other was a product of my daydreams of the situation post lockdown. Once the situation is safe enough for us to gather and hold parties, I would present this salad in this non conventional way. This presentation highlights the layers in the recipe. I hope, this Recipe, would bring back the nutritions we neglected while helping you imagine a post lockdown situation.

Video :  

Preparation time : 50 min

Cooking Time : 0 Min

Ingredients : 

  • Rice boiled 1 Cup
  • Kidney beans boiled 1 Cup (toasted with some chilly powder and garam masala)
  • Sweet Corns boiled 1 cup 
  • Red bell pepper 1 chopped
  • Cottage cheese 100 gm crumbled 
  • Lettuce 4 to 5 

Salsa Ingredients : 

  • Tomato 3 medium sized finely chopped
  • Onion 1 medium size finely chopped
  • Coriander fresh 2 tablespoon chopped
  • Mint leaves 12 to 15 
  • Green chillies 1/2 tablespoon chopped or according to taste
  • Lemon juice 1 1/2 Tablespoon
  • Olive Oil 1 Tablespoon
  • Oregano and some mixed herbs 1/2 tablespoon
  • Black salt according to taste
Procedure : 

  • Boil rice and keep it aside. 
  • Boil kidney beans with some water and salt. Once it is cooked remove the water. In a pan just add 1/2 tablespoon of cooking oil add chilly powder, garam masala and kidney beans, toast it for 2 to 3 minutes. This toss will give some Indian touch to our salad. Beans will be little bit spicy.

  • Let's prepare our salsa. Finish all cutting and chopping. In a bowl add chopped tomatoes, onion, green chilly, coriander, mint leaves, salt, herbs, olive oil, lemon juice and mix all well. Keep it aside for at-least 20 minutes, so that all the flavours get mixed together nicely . 

  • All ingredients are ready let us prepare our salad. Today I am sharing 2 different ways to present our salad
  • First one is for some party or gathering.  Cute salad glasses for our guest and loved ones. Let's start. Take a glass, add lettuce leaves in the bottom, now add a tablespoon of beans, next layer is of our rice, above rice our tangy salsa then some crunchy vegetables like bell pepper. Now some protein in the form of cottage cheese, last are my favourite sweet corns, garnish with mint leaves and your cute salad glass is ready.

  • Next one is the traditional way. Take a large bowl add Rice, Beans, Salsa, Red bell pepper and sweet corns - mix all together nicely. Now take a serving bowl, spread some lettuce leaves now transfer our salad mixture to this. Garnish it with crumbled cottage cheese and mint leaves. 

  • Healthy Rice Bean salad is ready .. It's a perfect one pot meal or a guilt free lunch and dinner option.

Tips :  

You can add Avocado to salsa . If red bell pepper is not available add green capsicum. Change the spices according to your taste 

Monday 4 May 2020

Kulfi Falooda

Kulfi Falooda  

While we haven't stepped out of our homes for approximately 43 days now, the craving for takeouts, pizza, street food and sweets remain. So I, once again, tried to embrace the traditional methods of homemade food over the now unavailable option of buying. Hence, I present to you the usual recipe of Kulfi with the addition of Falooda. Chilled recipes like these help us bring calm and get through the heat and frustration without depending on food outlets.

Cooking Time : 40 to 50 Min

Resting Time : 12 to 14 Hours

Video : 

Ingredients : 

For Kulfi 

  • Full cream milk 1 1/2 ltr 
  • Sugar 2 Tablespoon (You can use according to your taste)
  • Almonds Chopped 1/2 cup
  • Pistachio Nuts Chopped 2 tablespoon
  • Green cardamom 4 to 5 crushed
  • Cornflour 1 Teaspoon optional
  • Kesar 12 to 15 strands soak in 1 tablespoon water 
For Falooda : 4 Servings 
  • Corn flour 1/2 cup
  • Water 1 1/2 cup
  • Sugar 1 Tablespoon
  • Lots of Ice
For Garnishing :  
  • Rose syrup 2 Tablespoon
  • Pistachio nuts chopped 1 Tablespoon
Procedure :  

For Kulfi 
  • In a heavy bottom pan cook milk along with sugar and cardamom powder. 

  • When milk starts boiling, make sure that you continuously stir it and cook for around 25 to 30 minutes till you get a rabri kind of texture

  • If you feel that the this is not a smooth mixture just take a 1 teaspoon of corn flour, dissolve in 1 tablespoon of water, add it in milk cook for a minute it will be a smooth mixture.

  • Add Chopped nuts and kesar. Mix it well . 

  • Fill this mixture in kulfi moulds or ice- cream moulds and freeze it for 8 to 10 hours

For Falooda :  
  • In a bowl take 1/2 cup of cornflour, add 1 tablespoon of sugar to this, slowly slowly add water to this and form a free flowing mixture 
  • Now take a non sticky pan and cook this mixture on slow or medium flame. It will be sticky but don't worry just stir it continuously.

  • Once you get a transparent texture as shown in picture switch off the gas

  • In a big bowl, take lots of ice and cold water
  • Now fill this mixture in a Machine, which is used for making namkeen. It is easily available in market or you can make a cone of plastic sheet
  • In the machine place the attachment of the size you want for faluda. Now press the machine you will get nice faluda saviya coming out, drop this in cold water and let it be in cold water for at-least 10 to 15 mins 

  • One more thing if you see that the faluda is dissolving in water it means your mixture of corn flour is not cooked properly

For Serving :  
  • In a plate or glass add the small pieces of kulfi, top it with faluda, sprinkle some rose syrup and chopped nuts enjoy .... 

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