Tortilla soup

Tortilla soup

I can whole tomatoes  or (6-8 fresh tomatoes)

1/2 can tomatoe purée

5 cup water

1 carrot

1 stick celery

1/2 onion

1 cup yellow squash

1/4 cup green or red bell pepper

1/4 cup cabbage

6-8 cloves of Garlic

4-5 tsp Taco seasoning

Salt and pepper

( crushed or tri color tortilla strips and sour cream for garnish)

Bring tomatoes and water to boil, add all the ingredients and continue boiling for another 5 minute. Let cool down. Run soup through blender. Reheat when ready to serve. Top with a tsp of sour cream, tortilla chips. Can also garnish with cilantro and spring onion.

Kale Dal Dhokli

Kale Dal dhokli

3 cup chopped Kale, 2 green chilies, 1 cube ginger and 3-4 clove garlic all crushed in food processor.

1 tsp Ajwain seeds

Salt per taste 

4 tsp oil

1/2 tsp turmeric powder, red chili powder, coriander powder.

3 cup whole wheat flour

1/3 cup water( add more if needed) 

Mix all ingredients and knead to form  roti dough. 

Soak 1/4 cup channa dal, toor dal and mung dal each for an hour.

Add 4-6 cup water to daal and bring it to boil. Add 1/4 tsp Turmeric powder, salt per taste. 

Roll out about 6-8 roti shapes from the dough and cut each rounds into 1 inch squares with pizza cutter. Dump all the squares into boiling dal mix. Add kokum and cook till wheat squared appear cooked ( 30-40 minutes) 

Seasoning

6-8 tsp ghee

1/2 tsp Hing

8-9 curry leaves

2-3 whole red Chilli

1/2 tsp mustard and cumin seeds

1 tsp whole coriander seeds.

1/2 tsp Methi masala, red chili powder.

1 tsp lemon juice

1-2 chopped or puréed tomatoes.

Heat ghee, Add mustard seeds, cumin seeds, Hing, curry leaves, whole red chili, whole coriander seeds.Add Methi masala, red chili powder and tomatoes. Add lemon juice and let tomatoes cook for 5-6 minutes in this seasoning. Add the seasoning to the dal Dhokli. Garnish with cilantro and serve hot. 

Cranberry Amba Haldi Garlic Ginger Pickle

Cranberry Amba Haldi garlic ginger pickle

1 cup chopped Cranberry 

10 cloves of Chopped garlic, 

1 cup combined chopped ginger, fresh Amba, fresh Haldi 

Juice of half a lemon

8-10 tsp Oil

1 tsp mustard seeds

1 tsp Hing 

2-3 tsp red Chilli powder

Salt

Pinch of sugar

Heat oil, add mustard seeds, Hing turn gas off. Then add rest of the ingredients. Stir well. Store in refrigerator and it should last for couple weeks.

Ragi Rava Uttapam

Ragi Rava Uttapam

1 cup Rava

1/3 cup Raggi flour

1/3 cup Urad dal flour

1/3 rice flour

Salt 

4-5 tsp lemon juice

11/2 tsp Eno soda

1 cup yogurt 

And water if needed.

Mix it with hand blender or run on low speed in a mixer.

Set aside 10-20 minutes.

Cut any vegetable toppings of choice. I used shredded cabbage, carrots, purple onion, cilantro and jalapeño.

Pour a scoop of batter on hot skillet, spread it and add all toppings. Drizzle olive oil and cover with kid and cook for 3-4 minutes. Remove lid cook for couple more minutes. Turn it upside down and crisp the vegetable topping. serve with coconut or Peanut chutney.

Cranberry Methi Rye Pickle

Cranberry Methi Rye Pickle

1 cup Chopped cranberry

1 tsp Yellow rye seeds

3-4 tsp Methi Masala

6-8 tsp Mustard oil or any oil

1/4 tsp Hing

Salt

Heat oil and  turn gas off. First add Hing then rest of the ingredients and stir. Store in refrigerator and it should last for couple weeks.

Paneer or Tofu chili stir fry

Paneer or Tofu Chilli stir fry

Sauce ( mix 3 tsp rasoi magic paneer chili mix with 2 tsp says sauce, 2 tsp ketchup and 1/3 cup water) 

Paneer it tofu 1/2 slab thin Sliced rectangular pieces.

Vegetables: ( cut in thin slices )

1 onion 

5-6 Garlic cloves

1 cube ginger

1 cup cabbage

1/4 cup carrots

1/3 cup capsicum

1 jalapeño 

Mushroom (optional)

Cashews (optional) 

1tsp sesame seeds ( optional) 

In a skillet add 3 tsp paneer or tofu and stir fry for 6-7 minutes. If using paneer you can sprinkle a pinch of salt while you sauté it. Set it aside 

Use same skillet and sauté all veggie in 2-3 tsp olive oil for 7-10 minutes. Add paneer or tofu and all the sauce mix and gently toss for 2 minutes. Top with roasted cashew and sesame seed. I didn't use it this time. Eat as is or with brown or white rice.

Vagara Khaman Dhokla

Vagara Khaman Dhokla!

(My Mom, Vimala Jain's recepie modified a bit for fluffiness)

Soak 4 cup idli rice for 4-5 hours.

Soak 1 cup urad dal for 4-5 hours with 1 tsp Methi seeds.

Grind urad dal first.

Grind rice separately with salt and 2 tsp lemon juice adding a cup of Pava and water to make idli batter consistency.

Mix both Batter and Let it ferment for another 6 to 8 hours.

Add crushed green chillies, 1 tsp turmeric powder to this batter.

Add 2 tsp Eno soda to the batter mixed in 1/4 cup warm water.

Pour batter in Dhokla stand and steam for About 20 minutes.

Cut into diamond or square pieces and let it cool for 20 minutes.

Seasoning:

8-10 tsp oil 

1 tsp mustard and cumin seeds

8-10 curry leaves

1/2 tsp Hing

5-6 chopped green chillies 

1/2 cup chopped cilantro 

1 lemon. 

1 tsp Sesame seeds ( optional )

Heat oil, add mustard seeds, cumin seeds, curry leaves, Hing, green chillies. Add all khaman, sprinkle sesame seeds, salt, lemon juice and mix it on low heat. Garnish with cilantro and serve with mint chutney. 

Kale Methi Paranta

Kale Methi Paranta.

1/2 bunch Kale 

1/4 bunch Methi Bhaji

1 cup yogurt

1 tsp honey

1/2 tsp Ajwain seeds

Salt

2 tsp olive oil

2-3 crushed green 

2 cup wheat flour.

Crush Kale, Methi bhaji and green chili in food processor. Add salt, honey and yogurt and run 

Through food processor with Kale mixture. Add Ajwain seeds and wheat flour and knead the dough without adding water.

Roll it, skillet it and eat it. Goes well with Tea, yogurt, coffee or Kale aloo subji. Last for few days. 

Makes 20 pieces with this recipe.

Pepper Rasam

Pepper Rasam

1/2 gallon water

3 large tomatoes 

1/2 cube tamarind paste

1 tsp lemon juice

1/4 tsp sugar 

Salt

1 tsp haldi

Boil all the above till tomatoes are cooked. Run hand blender through and strain it. Keep it boiling till you get the seasoning ready. 

Rasam powder: 

4 tsp Whole Coriander seeds

1/4 tsp Methi seeds

3 Tsp whole black pepper

2 whole dry red chili

1 tsp cumin seeds

Grind all the above in coffee grinder.

Seasoning:

6 curry leaves

1 tsp mustard seeds

1/2 tsp Hing

3 crushed garlic 

2 tsp oil and 2 tsp Ghee

Heat ghee and oil mix, Add mustard seeds, Hing, Curry leaves, Rasam powder and Garlic. Roast for 30 to 40 seconds. pour this seasoning over boiling rasam soup. Add 1/2 chopped tomatoes, 1/4 cup chopped cilantro and turn gas off. Cover it with lid for 10 minutes. Serve with Rice or drink as a soup.

Quinoa Tabouli Wrap

Just Wrap it... Quinoa tabouli wrap

I wheat wrap bread

3 tsp hummus ( recipe posted previously)

1 cup quinoa tabouli ( recipe posted previously)

1 Chopped jalapeño

1/4 Chopped onion

5-6 drops of Hot sauce

3 lettuce leaf

Spread hummus over bread, dump all ingredient in the center. Fold it and just eat it! Goes well with sesame pretzel chips. 

Quick Variety Thin Crust Pizza

Quick variety thin crust Pizza!

Thin middle eastern pita or Naan

4 tsp Alfredo pasta sauce

4 tsp red Pasta sauce

Choice if toppings:

Sautéed capsicum, Zucchini, Broccoli, onion, jalapeño, Garlic.( about 3 cups)

Tomatoes

3 tsp Feta cheese

10 tsp Italian cheese

Parmesan cheese

Crushed peppers

1/2 tsp Italian seasoning.

Divide Pita bread into 4 equal parts. Spread Alfredo sauce in two wedges and Red Pasta sauce in other two wedges.

Divided sautéed topping equally in all four. 

On Alfredo Pizza add toppings such as Parmesan cheese, feta cheese, Italian seasoning.

On red pizza add pasta sauce, sautéed vegetables, Italian seasoning, crushed peppers. 

Bake pizza for 11-15 minutes. Add tomatoes and Italian cheese on all the Pizza wedges and broil for 3-4 minutes. 

Red chili Rajesthani Pickle

Lal Mirchi Rajesthani Achar ( Recepe of my Mom Vimala Jain)

2 lbs Red chillies

 juice if four lemon

1 measuring cup salt

1 measuring cup turmeric

2 measuring cup yellow mustard seeds

4 tsp Hing.

Wash and dry red peppers

Slit at the center length wise

Mix all above ingredient into a paste.

Stuff each pepper with this mixture with more stuffing at the top of the pepper.

Let it dry out in sun for 3 to 4 for days for 5 to 6 hours each day.

I used colander to dry them and kept a tray underneath so the excess water can drain.

Everyday strain out excess water residue from red peppers.

Heat 1 cup mustard oil, turn gas off and add 1tsp Hing, 2 tsp mustard seeds, 1/2 tsp Turmeric powder and 2 tsp lemon juice and additional salt as needed.

Pour this seasoning over red peppers, mix it and store it in glass jar in refrigerator. Should last for months.

It was raining for past few days so didn't have enough Sun when I made them. as these peppers are hard to find.

Zucchini Khichidi Mutia

Zucchini khichidi  mutia

3 cup cooked khichidi or Rice

I grated zucchini 

3 grated green chili or jalapeño 

Salt

1 tsp sugar

8- 10 tsp oil

1/2 tsp each  coriander, turmeric, methi masala powder.

2 1/2 cup wheat flour.

Mix all the above ingredients and Knead well without adding water.

Lightly apply oil on both palms of your hand and form the dough into elongated hot dog shapes. Makes about 20 pieces. Place them on a steamer and steam them for 30 minutes. Once cooked Let them cool down to room temperature. Slice each steamed dough further in to 1/2 inch thick pieces as shown. 

Seasoning:

5 tsp each Ghee and mustard oil 

1 tsp each mustard seeds, cumin seeds, sesame seeds, coriander seeds.

1 tsp each Hing, turmeric powder, coriander powder, red chili powder.

10 curry leaves, 1 red or green chopped chili pepper, juice of 1 lemon. 

Salt to taste.

Heat oil, add mustard seeds, cumin seeds and Hing. Stir for couple second. Add coriander seeds, chili and curry leaves. Then add sesame seeds. Add all the mutia (sliced cooked dough) to it. Add all the dry masala ingredients and stir gently for 5-7 minutes. Add lemon and stir again for a minute. Serve hot with cilantro. Goes well with onion and Kadhi. You can add 3 cup yogurt and cook another 5-7 minutes  to make gravy mutia instead of dry masala mutia. You can also add 2 cup water, 2tsp lemon juice and 1 tsp Methi masala instead of yogurt and cook another 20 minutes for curry style mutia. Basic recipe is the same  you can make variations as per your taste. 

Picture of dry mutia and curry style mutia shown.

Cauliflower and Vegetable Manchurian

Cauliflower Vegetable  Manchurian

For crispy cauliflower 

1/2 cup all purpose ( Maida)

1/2 cup Rice Flour

1/4 tsp all spice seasoning and salt.

5-6 tsp ginger, garlic and green chili paste.

Mix all the above in 2 cup water. Dip cauliflower in this batter and deep fry in hot oil over high flame.

For Gravy

I pack Ching's Manchurian mix

1 tbsp sweet and sour sauce

I tbsp hot or sirachi sauce.

Mix 4 cup water to the above 3 ingredients and set aside.

For Sauté 

6-7 tsp fresh ginger, garlic and green chili paste.

2 sliced onion

1/2 cup each chopped cabbage, capsicum, water chestnut, baby corn and carrot.

Heat 7-8 tsp oil, sauté onion, ginger, garlic and green chili paste for 7-8 minutes. Add all chopped vegetables and sauté for another 7-8 minutes. Add salt, Manchurian gravy mix. Bring it to boil. Just before serving add fried cauliflower dumplings to this gravy and reheat for 2-3 minutes. Serve with Rice. 

Serves 6-8 people.

Goes well with Corn soup and Hakka Noodles.

Rajestani Toor Dal

Rajestani  toor dal

( My Mom Vimala Jain's Recepe)

Pressure cook one cup toor dal.

5-6 kokum soaked in half cup water for half hour.

I cup chopped tomatoes (microwaved for I minute and mashed)

5 tsp Ghee

1/2 tsp Methi seeds, mustard seeds and cumin seeds.

1/4 tsp Hing 

Salt

5 cloves.

6-7 curry leaves. 

I chopped green chili.

1/2 tsp each turmeric powder, red chili powder, and coriander powder.

Couple drops of lemon.

Add 3 cups of water to precooked toor dal and run it through hand blender. Add salt, turmeric powder, lemon juice, coriander powder, kokum, and bring it to boil.

Heat Ghee, add Methi seeds, cloves, mustard seeds, cumin Seeds, Hing, curry leaves and green chili. Add red chili powder and immediately pour mashed tomatoes on it. Let it cook for 3-4 minutes. Pour this seasoning to boiling dal. Boil dal in slow flame for another 5 minutes. Add lemon. Turn gas off. Cover for few minutes with a lid. Garnish with cilantro and serve hot with Rice. 

Stuffed Egg Plant

Stuffed Egg Plant

10-12 Baby Tomatoes

8-10 baby potatoes

4 stuffing peppers

4 egg Plant

8 tsp  almond powder

3 tsp coriander powder

2 tsp MDH Tava fry masala

6-8 tsp oil

1/2 tsp cumin and mustard seeds and Hing.

4-5 sliced green chilies

5-6 sliced Garlic

1 tsp Lemon juice

Salt

Slit egg plant into four upto the stem.

Slit peppers lengthwise upto the stem. Poke holes in the potatoes with a fork. Mix all the dry ingredients except Cumin, mustard and Hing. Stuff eggplant and peppers with this mix. Leave remaining stuffing aside.

In a baking dish place stuffed eggplant, potatoes, peppers, garlic And green chillies. Hear oil add mustard seeds, cumin seeds and Hing. Turn gas off then Pour 1/3 cup water in this oil seasoning. Pour this seasoning over the vegetables onto the baking dish. Cover dish with foil and Bake 30 minutes at 350F. Remove from oven and Add baby tomatoes, stuffed peppers and lemon juice. Mix 1/3 cup water to remaining masala and pour it over the baked vegetables. Bake again uncovered on 325F for 10 minutes and broil on low for another 5-6 minutes.  Serve wit Roti, Naan or poori.

Jain Gawar Fali sabji

Jain Gawar fali ( cluster Beans) 

1-1/2 Lbs chopped gavar.

6-8 tsp oil

1/2 tsp Mustard and Cumin seeds and Hing.

1 1/2 tsp MDH Sabji Masala

2tsp ( my recipe Almond chutney) or Almond powder.

1 tsp coriander and red chili powder

1/2 tsp turmeric powder

Salt

3 cube tamarind soaked in 1/4 cup water or 1/4 tsp tamarind paste.

Cook gawar  in water on open pot until tender. Strain excess water out of cooked gawar.  Do not over cook.

Heat Oil, add mustard seeds, cumin seeds and Hing. Add gawar and stir couple minutes. Add all dry masala ingredients and stir couple minutes. Add tamarind paste to 1/4 cup water or the fresh soaked tamarind purée to gawar. Stir and cook for 5 minutes covered with lid, stirring occasionally. Serve hot with Roti.

Spinach or Methi Besan Subji

Spinach or Methi Besan subji

I cup besan ( Chickpea flour)

5 cup water

1cup chopped spinach or Methi Bhaji

2 tsp Ginger and green chili paste

1/4 tsp Ajwain

Salt

1/4tsp Haldi

1/4 tsp Methi Masala

1/4 tsp lemon

4 tsp Mustard oil, 4 tsp canola oil.

Rye, Zeera, Hing, curry leaves, red whole pepper, dhania Powder and Cilantro.

In a bowl whisk Besan, spinach, water, salt, Ajwain, Methi powder, ginger green chili paste, Haldi, and lemon juice. 

Heat 2 tsp canola oil and add the mixture. Stir continuously on medium heat until it thickens enough to spread on a plate. Grease plate and spread mix to about 1 and 1/2inch thick. Let it cool for half hour. Cut this mix into small squares. 

Heat mustard oil and canola oil in a pan. add Rye, Zeera, Hing, Curry leaves, red whole Pepper. Add all the besan squares, then add salt, red chili powder, Dhania powder and Haldi. Stir and toss  for 5 to 7 min. Garnish with Cilantro and serve with Roti or Paranta!

Jain clear Rasam soup.

Jain clear Rasam soup.

5-6 cups water

3 chopped tomatoes

3 cube tamarind soaked for half hour in half cup water.

1/2 lemon.

Salt 

6-7 curry leaves

1 tsp mustard seeds

1/4 tsp Hing and red chili powder.

3-4 tsp ghee( clarified butter)

2-3 whole red chili.

Mush tamarind and pour the strained tamarind water into 5-6 cups of water. Add salt, red chili powder, lemon and bring to boil. Add all tomatoes. Heat ghee add mustard seeds, Hing, curry leaves and whole chilies. Add this seasoning to boiled water. Heat for couple minutes. Add cilantro turn gas off and cover pot with Lid for 8- 10 minutes. Serve with rice or drink as a soup.

Green Chili Pickle

Green chili pickle

10-12 chopped jalapeño or any green chilies.

3 tsp oil

1 tsp gram flour,

1/2 tsp each red chili powder, turmeric powder, salt, chat masala,and Hing.

1/4 tsp mustard and cumin seeds.

1/2 fresh lemon.

Heat oil, add mustard seeds and cumin seeds, add Hing and and all the green chilies. Stir for couple minutes. Add rest of the  ingredients and stir for couple minutes. Squeeze half Fresh lemon. Store in refrigerator. Lasts for couple days. 

 

Fresh Mango Pickle

Fresh Mango Pickle.

2 peeled and chopped  raw mango.

3-4 tsp oil

1/4 tsp mustard and cumin seeds and Hing.

1/2 tsp salt, red chili powder, turmeric powder, 

2 tsp Methi Masala, 

I fresh lemon.

Heat oil and add mustard and cumin seeds. Add Hing and mangoes. Stir for few seconds. Add all the other ingredients and stir for few seconds. Last for couple days Refrigerated. 

Green Long Bean Chaura subji

Green long beans Chaura subji!

I bunch Chaura green beans chopped

2 chopped tomato

2 tsp MDH tava fry masala

2 tsp my Almond Khakra chutney

1 tsp powder flax seeds ( optional)

1/2 tsp tumeric powder, coriander powder, 

1 tsp red chili powder, salt to taste.

1/4 tsp mustard seeds, cumin seeds and Hing. 8-10 tsp oil. 

Boil and cook beans until done. Strain water and keep aside.

Heat 10 tsp oil. Add mustard and cumin seeds and Hing. Add beans stir for couple minutes. Add rest ingredients and stir for 5 minutes. Serve with roti or Paranta.

Lychee Banana Rose almond smoothie

Lychee banana rose almond smoothie!

12-15 servings

I - 20oz can of lychee ( drain syrup)

2 banana

40- 50 almonds

6-8 drops of rise water

4-5 scoop vanilla ice cream

Sugar ( optional)

Milk

6-7 Ice cube

Run all ingredients through mixer and serve immediately with whip topping.