Brown Rice Soya Bean Pilaf

Brown Rice Soya bean pilaf

4 to 5 cup cooked Basmati Brown rice or White Rice.

1/4 cup frozen corn

1/4 cup Frozen edamame soya bean

1/8 cup peas

2-3 green chillies

Curry leaves

2 cube grated ginger

2 chopped tomato

Cilantro 

Salt

1/2 tsp Red chili powder

1/2 tsp coriander powder

1/4 tsp turmeric powder 

1/2 tsp flaxseed powder

1 tsp hing

4 tsp ghee and 2 tsp oil.

1/4 tsp Mustard seed 

1/4 tsp Cumin seed.

Heat ghee and oil, Add mustard seeds, Cumin seeds, Hing, curry leaves, green chillies. Add corns, soya bean and peas and cook for 5 minutes. Add lemon juice, salt, red chili powder, coriander powder, flax seed powder and stir for a minute. Add brown rice, cilantro and tomato and cook for 5 minutes. Serve hot with Yogurt. 

Watermelon jaljira cooler

Watermelon Jaljira cooler!

4 cup watermelon

2 tsp lemon juice

3tsp honey ( for bland watermelon)

2 tsp Jaljira/ chat masala

1/4 tsp black/ red/ rock salt 

2 glass water

Just juice it. Awesome replacement for sugary pops and juices for hot summer days. You can also add ginger and mint for variation. 

Tandoori Kale

Tandoori Kale Recipe

4 tsp Olive oil

4 tsp lemon Lemon juice

I sliced Onion

4 tsp Chickpeas flower

1 tsp Flax seed powder

2tsp Chat masala

Salt

2 pinch Rock salt

2 pinch Black pepper powder

1 tsp Red chilli powder

1/2 Tandoori masala

1/4 tsp Sugar

1 tsp Sunflower seeds

Chopped and sautéed Tofu

Grind olive oil, lemon juice,garlic, 2 onion wedges, chat masala, tandoori masala, salt, sugar, black pepper, chili powder, flax seed powder, chick peas flower into purée.

Coat the purée to all veggie. 

Bake onion and broccoli on 350F for 8 to 10 min, then add kale, tofu and bake another 10 min. Sprinkle sunflower seeds. 

Next time I am going to try Paneer and some cashews or pine nuts instead of tofu and sunflower seeds. 

Methi Palak Paneer

Methi Palak Paneer!

1 Bunch fresh or Frozen Methi Bhaji.

1 bunch Spinach bhaji.

2tsp oil and 2 tsp butter,

2 onion

5-6 cloves Garlic

2 cube ginger 

1/4 tsp fennel seed.

4 cloves

1 bark cinnamon

4 almonds

2 green Chillies

2 tsp Maida ( all purpose flour)

3 tomatoes

1 tsp lemon

1/2 slab paneer cut into cubes.

Salt 

Crush Spinach and Methi bhaji  in food processor. Keep it aside.

Purée tomatoes separately in food professor and keep aside.

Crush all the other ingredients into fine purée except Maida ( all purpose flour) and lemon juice.

Sauté this  crushed  onion garlic spice paste in oil and butter mixture until golden brown.

Add maida and tomato and salt and let it cook for 10 min.

Add spinach and lemon juice , 2 to 3 tbsp water and cook another 10 min.

Add paneer cubes and cook another 5 to 6 Minutes.

Serve with Naan or Roti. 

Spinach Cilantro Chutney

Spinach Cilantro Chutney!

1/2 bunch Baby spinach 

1/2 bunch Cilantro

4 tsp Lemon Juice

4 Almonds

I cube Ginger

5 green chillies 

Salt

1/4 tsp Roasted Zeera

2 Pinch Black salt

Grind it in a mixer, tastes awesome and kids will never know that it has spinach for iron and Almonds for Protein!!!!!

Tomato Soup

Simple Tomato soup

3 tomatoes 

Half onion

3 clove garlic

2 cloves

Tiny piece of cinnamon stick

3 tsp wheat flour

Boil tomatoes in 4 cup water.

Sauté onion, garlic, cloves and cinnamon. Add wheat flour to it and sauté for 5 min. Add this to boiled tomato, with salt to taste and pinch of sugar. Run through mixer. 

Serve hot with bread croutons. 

Pani Poori Pani

Pani poori Pani

1 bunch Mint

1 bunch cilantro

5-7 green chillies

4 Almonds

4 tsp lemon juice

2 tap black/red salt

1/4 tsp raw cumin seeds

Pinch hing

Run through mixer with about 2 Lt water. Store for 5 to 6 hours or over night for a refreshing taste.