Moong Dal Seekh Kebabs recipe

 

Ingredients

1/2 cup yellow moong dal (split yellow gram)
1/4 cup grated boiled potato
2 tbsp grated onions
2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/2 tsp ginger-garlic (adrak-lehsun) paste
2 tsp chaat masala
2 tbsp chopped coriander (dhania)
salt to taste

Other ingredients
1 tsp oil for cooking

For serving
Mint and Coriander Chutney

Method

Clean, wash and boil the moong dal in 2 cups of water till the dal is soft and cooked and all the water has evaporated.
Combine the cooked dal with the rest of the ingredients and mix well.
Divide the mixture into 12 equal portions.
Using a thick seekh (metal skewer), press each portion of the dal mixture on it using your fingers to make a 100 mm. (4") long kebab.
Brush each kebab very lightly with oil.
Cook the kebabs over a grill or over a charcoal barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes).
Cut into pieces and serve

Rolls recipe

 

Ingredients
1 tsp low fat butter
1/2 cup crumbled low fat paneer (cottage cheese)
salt and to taste
4 whole wheat bread slices
2 tbsp finely chopped celery
2 tbsp finely chopped walnuts (akhrot)
1 tsp finely chopped green chillies
1/2 tspmustard (rai/sarson) powder
2 to 3 iceberg lettuce leaves , torn into small pieces

Method

Heat the butter in a non-stick pan, add the paneer and sauté on a medium flame for 2 minutes, while stirring continuously.
Add the salt and pepper and mix well. Keep aside.
Cut and discard the crust of the bread slices.
Press the slices a little, using a rolling pin. If they crack, steam the slices for 2 minutes in a dhokla steamer or a pressure cooker without the whistle and then roll out again. Keep aside.
Combine the paneer, celery, walnuts, green chillies and mustard powder (add salt if required), mix well and divide the mixture into 4 equal portions.
Place a bread slice on a dry, flat surface, spread a portion of the paneer mixture on it evenly and top with a few lettuce pieces.
Roll up tightly and secure the roll by inserting a toothpick.
Repeat with the remaining bread slices and paneer mixture to make 3 more rolls. Refrigerate for an hour.
Just before serving, cut each roll into 2 pieces and serve immediately.

Falafel recipe

 

Ingredients

For The Patties
1 cup soaked kabuli chana (white chick peas)
1 slit green chilli , chopped
1/2 cup mint leaves (phudina) , chopped
1/2 tsp grated garlic (lehsun)
1/2 cup grated cabbage
1 cup grated carrot
1/4 cup finely chopped capsicum
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste
1 tsp oil for brushing

Method
Drain the water from the kabuli chana.
Grind the kabuli chana, green chilli and mint in a blender to a coarse paste without using water.
Add the remaining ingredients and mix well.
Divide the mixture into 12 equal parts and shape them into patties.
Brush a non-stick pan with the oil and cook the patties till golden brown in colour.

Puri recipe

 

 Ingredients-
Spinach or palak- a big bunch cleaned and chopped
Besan/chickpea flour/kadalai maavu- 3/4 cup
Onion- 1 big finely chopped
Green chillies- 4-5 slit or you can chop them into fine pieces
Garlic- 2-3 cloves minced
Turmeric powder- 1tsp
Salt to taste
Oil- 2tsp
Mustard seeds-1tsp
Cumin seeds-1tsp

Method-
Heat oil in a pan. Add mustard seeds and cumin seeds.When it splutters, add the garlic and the onions and saute till the onions turns slightly brown in colour. Now add the chick pea flour and mix. Saute this mixture till the raw smell of the flour goes off. Add the turmeric powder and salt. Mix well. Now add the chopped spinach and mix well. Cook till the spinach wilts completely and is properly mixed with the flour mixture.

Mexican Sweet Potatoes recipes

 

What You'll Need:

2 sweet potatoes
1 tablespoon extra-virgin olive oil
1/2 white onion, diced
1/2 red pepper, diced
1 garlic clove, minced
1/2 teaspoon sea salt
1 lime, juiced
1 13oz can black beans
Extra-virgin olive oil
Parsley, chopped

What To Do:

Pop the sweet potatoes into the oven and bake at 400 degrees Fahrenheit for one hour.
Remove from the oven and slice each potato lengthwise.
Scoop out the insides so that there is only a thin layer remaining lining the edges. Set aside.
Heat olive oil in a frying pan over medium heat, and cook the chopped vegetables until tender, about seven minutes. Seasoning with salt to taste.
Drain and rinse the black beans and add to the frying pan along with the lime juice.
While the bean and vegetable combo is cooking, mash the mixture with the edge of a fork to break up the beans.
Add the cooked sweet potato insides to the bean mixture and mix until thoroughly combined.
Stuff each potato with the bean mixture and serve with a drizzle of extra-virgin olive oil and chopped parsley.

Best Spanish Rice recipe

 

What you need: 

1 medium yellow onion, chopped
1 cup white rice, rinsed and uncooked
1/2 teaspoon salt
1 tablespoon olive oil
14 1/2 oz. (1 can) vegetable stock
4 lg. cloves garlic, minced
1 red bell pepper, diced
1/2 teaspoon minced or pureed jalapeño peppers (optional)

What you do: 

Heat non-stick frypan; add olive oil; sauté onions and rice until onions are translucent and rice starts to turn brown. Add broth, garlic, bell pepper and salt. Cover and bring to a boil, then reduce heat and simmer for 20 minutes or until liquid is reduced

 

Instant Fried Rice recipe

 

What you need: 

1 14 oz bag of frozen vegetables (Asian Blend if available)
2 cups of cooked rice (old left overs are perfect…not too old, tho ;-)
1 tablespoon of dark soy sauce (or Teriyaki or any other stir fry sauce)
1 tablespoon of hot sauce (more if you like it to be spicy)
1 medium sized onion sliced thinly
2-3 tablespoons of minced garlic
2-3 tablespoons of oil
salt to taste

What you do: 

The fried rice must be cooked continuously on high heat so keep all the ingredients handy.
Empty out the frozen vegetables from the bag and thaw it - I wash it in warm water and leave it to drip for a few minutes.
Heat the oil first, add garlic and onion and stir it for a minute. Add the thawed vegetables and keep tossing it till its all mixed thoroughly for a minute or two.
Add all the seasonings at once and mix it up. Add more hot sauce for spice (obviously) and soy sauce for darker colour.
If you like your vegetables to be roasted a bit then pause in your stirring occassionally, cook continously like this for 5 minutes.
Make a hole in the middle and drop the cooked rice in. Mix it up nicely and cook for a minute and turn the heat off.
Serve the fried rice immediately.
If you like to jazz this up a bit, slice up some tofu (extra firm) into thin rectangles and roast it separately in a pan with 1 tablespoon of oil. Make sure it browns uniformly on all sides. This should take just about as long as it takes to make the fried rice. Add it last to the fried rice