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. 

Hazel nut Orio, peanut butter ice cream crepe

Hazel nut Orio hot and cold Crepe dessert!

Eat it as a breakfast brunch or Dinner!!!!

4 tbs thin Bisquik pan cake batter

2 strawberries, 1/2 banana sliced

1 tsp hazelnut spread

1 scoop Oreo Ice cream

Chocolate sauce

Maple syrup.

Make thin crepe with a touch of butter. 

Spread few drops of maple syrup on plate. Place crepe, spread hazelnut in it. Place a scoop of Oreo Ice cream and slices banana and strawberry. Drizzle maple syrup, chocolate syrup.

Variations:

Use butter scotch Ice cream and peanut or soya butter.

 

Hummus ( jain and garlic)

Jain Hummus and roasted garlic pepper hummus!

4 cup chick peas pressure cooked.

1/2 cup Sesame seeds soaked in water for half hour.

1/2 cup cilantro 

5 green chillies

1/2 cup yogurt

Salt 

1 tsp lemon

15 tsp olive oil.

Blend all the above in food processor.

Serve with pita chips, use it as sandwich spread. 

For non Jain recipe just add 4-6 cloves garlic.

For roasted garlic and roasted red pepper hummus. Sauté garlic and red chillies or crushed red pepper in olive oil to the above recepie!

Karela ) bitter Gourd subji

Karela ( bitter Gourd )

2 tsp MDH Tava fry Masala

Salt

1 tsp Red chili powder

1/4 tspTurmeric powder

1/4 tsp Dhania powder

1/4 tsp Tamarind paste or purée 

1/4 tsp Hing powder

1/4 tsp Garlic powder

1/4 tsp sugar 

2 tsp tomato purée 

5 tsp cooking Oil

1/4 tsp Mustard seeds, cumin Seeds  2 tsp Sesame seeds. 

Boil sliced karela in salt water until tender, do not over cook. Drain water and keep aside.

Heat oil, add mustard seeds, coriander seeds, Hing and then add Karela. Add rest of the ingredients and stir for 3 to 4 min. Serve with Roti or Plain Paranta.

Cabbage Subji

Cabbage subji

5-6 cups Cut cabbage 

I green chili

4-5 curry leaves

1/4 cup tomato crushed

Cilantro to garnish

Salt,1/4 turmeric powder, 1tsp Coriander powder, 1/4 tsp red chili powder,1/4 tsp mustard seeds, 1/4 tsp cumin seeds.  1/4 tsp Hing.

5 tsp cooking oil.

Hear oil season with Mustard seeds, coriander seeds, Hing, curry leaves and green chili. Add crushed tomato cook for a minute. Add rest of the ingredients, stir for couple minutes. Serve with Roti, Rice or bread!

Hershey Chocolate Freeze

Hershey Chocolate Freeze!

2 pieces of Hershey dark or any dark chocolate.

10 ice cubes

1 Cup cold milk

1 tsp Hershey's or any cocoa powder

4-5 tsp sugar or sugar substitute

2-4 Almonds for protein (optional)

You can also add Ovaltine, Boost, or Bornvita! 

Blend it in Blender and serve with whip cream!

Daal Tadka (Toor Daal)

Daal Tadka

3 cup stove top cooked dal.

1 onion chopped

10 curry leaves

1-2 chopped green chili

6-7 cloves chopped Garlic

2 cube chopped ginger

1/2 fenu Greek seeds ( Methi )

1 tsp Methi Masala ( achar masala)

3 tsp oil and 3 tsp ghee.

1 tsp mustard seeds and cumin seed

1/2 tsp Hing

1 tsp each Haldi, coriander powder and red chili powder 

Salt and lemon juice.

Heat oil add mustard, cumin and Methi seeds, wait until you hear popping sound of mustard seed. Then add Hing, curry leaves, ginger, garlic and Onion. Sauté for 5 minutes. Add coriander powder, red chili powder and Haldi powder. Stir for 10 seconds. Add dal and 1 cup hot water, salt and lemon. Boil for 10 minutes. Serve with rice and  Papad.

Almond Rose Lassi Freeze

Almond Rose Lassi Freeze!

Almonds

10 Ice cubes

6-8 drops of Rose water

4 -5 tsp Sugar or Sugar substitute 

I 1/2 cup Yogurt

Blend it in a blender, top it with whip cream and Mint!

Almond Brazil nut Chutney

My healthier version of classic Khakra Chutney!

(Usually Made with Peanuts)

1 cup Almonds

1/4 cup Brazil nut

1/4 cup dalia 

2tbs flaxseed 

1tsp roasted Cumin seeds

5 tsp red chillie powder

Salt to taste

1/4 tsp turmeric powder

1/4 tsp Hing

Grind all ingredient in dry mixer or coffee grinder! 

Lasts for months, also good with idli, upmma, or to stuffed vegetable like Okra!

Rasam soup

Hearty Rasam soup for Rainy days!

4 cup water

2 tomato 

4 mint leaves

1tsp Tamarind paste or (5 tsp tamarind juice)

2 tsp Lemon

11/2 tsp Jaljira  or chat masala.

1 1/2tsp Black/ Red/ rock salt

Salt

1/2 tsp Sugar

1/2 tsp turmeric powder.

For seasoning

Ground Rasam Spice paste: 2 tsp while black pepper, 3 whole red chili, 2 tsp Zeera, 1/4 tsp whole coriander seeds, 10-12 Methi seeds, 1/4 tsp Hing and 5-6 cloves garlic.

3 tsp Ghee and 3 tsp oil.

Boil water, Tomato and all ingredients except the ground spice paste for 20-25 minutes. Run it through blender and pour it back into pot. Heat 3 tsp ghee and 3 tsp oil on high flame. Add mustard seeds and the ground paste to it and brown it for couple minutes. Add this seasoning to the soup and heat for 3 to 4 minutes. Garnish with Cilantro. 

It can be served with rice or can be consumed as a soup. 

Crushed pepper sauce

Home Made Crushed pepper sauce!

2 cups Olive oil.

Crushed Peppers

Salt

Red Chili powder

2 Pinch Hing

Heat oil add, turn gas off and then add all the ingredients and let it soak for half hour. Crush pepper quantity depends on how much oil seeps it. Bottle and store it. I love it with some Indian dishes like Poha, fried rice, or with any

Chinese dish!

Rice Khichu

Rice Khichu 

2 cup rice ( any brand I like starchy And stick kind)

Salt

Soda bi carb ( exactly half of salt portion) that is 1 portion salt and 1/2 portion soda.

1/2 tsp Ajwain or roasted Zeera

4 to 5 crushed green chillies

Chopped cilantro

2 tsp oil ( I like mustard oil)

Sesame seeds ( optional)

Cook 2 cup rice with 5 cup

 water. Add all the ingredients and run hand blender slowly to crush rice. Heat for couple minutes and serve hot. Garnish with a tsp of Ghee or mustard oil. Methi masala goes well with this Dish!

Bajri Roti Methi Peas Palak

Bajri roti and Methi Peas and  Palak subji! 

Roti:

One bowl bajri atta, 2 tbs wheat flour. Salt and water to form dough.

Place one ball of dough on plastic sheet with wheat flour dusted on it. Gently press with finger to Flatten the dough. Use rolling pin with very light pressure to desired round size. Cook on skillet turning sides until done. 

Methi Palak peas. 

(Ingredient: Rye, Zeera, Hing, chopped Garlic, lemon juice, turmeric powder, Dhania powder, MDH tava fry masala, red chili powder, crushed Red Pepper)

Soak cup of green dry peas for 5 to 6 hours and boil them on open pot without over cooking. 

Cut and wash equal portion of Methi and Palak bhaji.

3tsp Mustard oil

3 tsp canola oil

8-9 chopped garlic

1/4 tsp Crushed pepper flakes

Season oil with Rye, Zeera, Hing, chopped garlic. Add chili pepper flakes, Methi Bhaji, Palak Bhaji, peas, salt to taste, haldi, Dhania powder, MDH Tava fry Masala, red chili powder and lemon juice. Cook for 10 min till done. 

Serve hot with bajri roti, ghee and Gud or Fresh Onion wedges with salt and lemon.

Guacamole Jalapeño Multigrain Toast

Guacamole  jalapeño multigrain toast!

2 slice Multi grain bread

Tofu veggie pepper jack cheese

Jalapeño slices

Six pepper seasoning or Garlic Pepper Seasoning 

Crushed pepper

Broccoli Guacamole 

Just grill it for late brunch, breakfast!

Mango Mint Salsa

Mango Mint salsa

I cooked tomato 

2 uncooked ripe tomatoes

1 onion

1/4 capsicum

Cilantro 

4 mint leaves

4 clove garlic

Juice of 1 lemon 

1/2 raw Mango

2 tsp rice wine vinegar ( optional)

Salt

Red chili powder

1 green chili

Run all ingredient thru food processor in slow speed.

Broccoli guacamole

Broccoli Guacamole!

avocado

1/4 cup broccoli

1/4 cup carrot

1/4 cup capsicum 

1/2 onion

1 green chili

Cilantro 

2 mint leaf

juice of 1 lemon.

Chop finely and blend with fork. 

Garlic overpowers the avocado so I don't like garlic in this recepie!

Avocado Pista Mint Smoothie

Avocado Pista Mint smoothie!

I Avocado

2 mint leaf

1 drop Pistachio essence ( or Vanilla)

Sugar

Milk

Ice cubes

Run it through blender and serve with Real whip cream topping!

Tom yum soup

Tom Yum Thai vegetarian Soup!

shallots sliced. 

6-8 Broccoli florets

1 carrot chopped

10 Mushroom ( optional)

1/2 capsicum chopped

I clove garlic sliced

1 cube ginger sliced

Lemon grass or 3tsp lemon juice.

I tsp hot chili paste

I tsp soya sauce

I whole dry Red chili

Salt

2 tomatoes chopped

Cilantro and spring onion to garnish.

In a pot of boiling water add all vegetables ingredients except tomato, cilantro and spring onion. Heat for 5 minutes. Add tomatoes and cover with lid for 1-2 min. Serve with cilantro and Spring Onion.

I usually also add baby corn and water chestnut.

Vegetable stir fry Noodles

Vegetable Stir fry Noodles.

1 pack Dhuram Wheat Noodles

6 to 8 tsp fresh ginger and green chili paste

6 tsp soya sauce( I prefer pearl river Mushroom flavored dark soy sauce)

2 to 4 dry whole chilies

2 Onion, 2 capsicum, I cup cabbage,

1/2 cup spring Onion, green beans,

1 carrot, all thin sliced.

4 tsp olive oil

4 tsp sesame oil

Or 8 tsp any oil,

Aginomotto ( optional)

Salt

Cook noodles as per instruction on the pack and drain them.

Heat oil, add all veggies, ginger green chili paste and dry red peppers and sautéed for 5 minutes. Cover with lid and cook for 6 to 7 minutes. Meanwhile pour soya sauce in noodles and gently toss it. Add aginomotto and salt to vegetable. Add noodles to vegetable  and sauté it for 6 to 8 min. Serve with sweet and sour sauce and hot sauce on side. I added sautéed Tofu on the side as I hate It but my kids love it!!

I usually add water chestnut and Baby corn to it.

Stir fry Beans

Stir Fry Green beans!

4 tsp Hot black bean garlic sauce.

2 tsp Sesame seeds

Baby Green beans ( blanched)

2 tsp ginger

1 large garlic (14-15 ) thin sliced.

2 Medium Onion sliced.

3 Dry whole red peppers

Roasted Almonds and Cashews.

3 tsp olive oil 

3 tsp sesame oil 

1/4 tsp Ajinomoto 

1/4 tsp Salt 

1/4 tsp sugar

Directions:

Heat oil, Add onion, garlic, dry whole red pepper, sugar, ginger and Stir fry for couple minutes. Add beans, salt and stir fry for couple more minutes. Cover with a lid and let cook for 3 to 4 minutes. Add hot black bean garlic sauce, sesame seeds and stir for 6-8 minutes. Serve with Brown or White rice. Garnish with nuts. You can also add sautéed tofu to it.

Melon Lemon Rose Freeze

Melon Lemon Rose Freeze!

2 fresh lemon

3-4 rind cantaloupe or honey dew 

Rasna Rose Syrup or ( rose water and Sugar)

6-8 ice cubes

1 1/2 glass water

Run thru blender and serve.

Purple Onion Upma

Purple Onion Upma. 

Easiest wholesome breakfast!

4 tsp Ghee

1/4 tsp mustard seeds

1/4 tsp urad dal

Curry leaves

2 Pinch Hing

1 green Chillies

1/2 tsp lemon juice

1/2 cup Rava

1 chopped purple onion

1/2 chopped tomato

Cilantro to garnish

2-3 cup boiling water

1 cube ginger ( optional)

Chopped Carrot and peas ( optional)

Roasted Cashews ( optional)

Heat ghee add mustard seeds , urad dal, hing, curry leaves, green chillies. Add onion and sauté for a minute. Add Rava and Sauté till it turns pinkish about 7 to 8 min. Add lemon, salt and hot water. cook until water is absorbed. Finally garnish with tomato and cilantro. My kids don't like veggies in upma but they love this dish with Onion. I add chopped Ginger as kids don't like Ginger. Adults may prefer roasted cashews and chopped or frozen carrot and peas in it.