Soji Almond Halwa ( cream of wheat)

Soji Almond Halwa ( cream of wheat)

2 stick butter (8oz)

1 cup soji

475ml water

2 cup sugar (brown, regular or jaggery) I used regular sugar

3-4 pinch Saffron 

2-3 pinch cinnamon powder

3-4 pinch Cardamom seeds.

3/4 cup coarsely ground dry Almond 

Method: 

Mix sugar, water and saffron and boil  until sugar Melts. Set aside.

Melt two stick butter on medium heat and add1 cup soji and stir for 10-12 minutes.

Add ground almond to soji and stir for 1-2 minutes.

Add sugar saffron water to it and cook another  10-12 minutes or until water disappears and ghee starts to coat the pan. 

Garnish with cardamom and other nuts as desired.

Idli spicy masala ( podi)

Idli podi

1/2 cup Channa dal 

1/2 cup Urad Dal

1/4 cup rice

Dry roasted above three till brown.

1/4 cup Whole coriander 

3 tsp whole black pepper

3 tsp white pepper 

2 tbs Zeera

2 tbs sesame seeds

Dry roast above three 

1/4 cup curry leaves 

30 dry red whole chillies

Dry roast above two

1/2 cup dry coconut powder

Salt per taste

Mix all the above and run it through your dry grinding mixer or cofee grinder. Store in air tight container. 

Spinach Ricotta tofu pasta

Spinach ricotta Tofu pasta

10oz Jumbo shell pasta cooked per manufactures instructions.

Filling:

15oz low fat Ricotta cheese

2 cup chopped frozen spinach

1 jalapeño  and 2 cube ginger crushed.

6oz firm tofu crushed

3oz feta cheese

3oz cream cheese

Salt per taste

1/2 tsp Italian seasoning.

Mix all the filling ingredients together with fork.

Pasta sauce

1 large onion

6 cloves garlic

5 whole red peppers

3 tsp olive oil

1/4 tsp Tandoori masala

( chop the three ingredients and sauté in olive oil and add tandoori masala)

1/4 bunch chopped Fresh basil or 1 tsp of dry basil.

1/4 tsp black pepper

1/2 tsp oregano

1 Lbs 12 Oz can of Italian ripe tomato purée if not just use any brand plain pasta sauce.

Blend sautéed onion garlic,Chilli mix with pasta sauce or Italian tomato purée in a blender. Add basil and oregano, salt and pepper, mix with fork. Pasta sauce is ready.  

Method: 

Grease a baking dish, scoop the ricotta filling and stuff each pasta shell. Place them in the dish.

Pour pasta sauce over the shells. Cover the dish with a foil and bake at 400F for 25 minutes. Take the dish out sprinkle Italian cheese shreds and Parmesan cheese. Cover and bake at 400F for another 10 min. If you like crispy top then broil in high for 3-4 min.

Adzuki Brans (red chauri subji )

Small Red chauri  makhani (adzuki Beans) 

Soak 2 cup Lal chauri ( Adzuki beans) for 4-5 hours and pressure cook with 5 cup water and salt. Set aside.

Gravy: 

2 onion

4 cube ginger

2 green chillies

( crush or purée the above three ingredients in food processor)

5-6 fresh tomatoes or equal amount whole peeled canned tomatoes ( crush or purée them in food processor)

6-7 tbsp oil

Heat oil and sauté onion, ginger green Chili purée till golden brown.

Add 2 tsp of MDH dal makhani masala or any of your favorite dal makhani brand and stir for few seconds. 

Add puréed tomatoes, stir and cook with lid covered for 10 minutes.

2 cup red chauri soaked for 5-6 

Add onion gravy to the cooked chauri ( Adzuki beans) for another 20 minutes with covered lid. Add one more cup of water if needed. 

Pour 3 cup milk and cook another 15 -20 minutes on slow flame. 

The more you cook the more smoother it tastes. 

Garnish with lime and cilantro. serve with hot basmati rice. It can also be relished as a soup with sour dough bread roll. 

Avocado Protein mousse desert

Avocado Protein mousse desert!

Makes 2 servings

1 avocado

1/2 cup vanilla flavored soya milk

1 tsp coco powder

1 tsp French vanilla instant cappuccino mix

1 scoop vanilla protein powder  

1 tsp Nutella

1 tsp honey

Blend all the above ingredients In blender. Chill for 10-15 minutes in refrigerator. Serve in a bowl with choice of nuts and fruit. I used pistachios.

Brown rice tofu coconut curry

Brown Rice Tofu vegetable coconut curry 

1 sliced green, orange or Red bell pepper

1 sliced red purple onion.

1/2 sliced carrot.

1/2 cup shredded  kale or spinach

1 slab tofu cut in cubes.

10-12 tsp olive or coconut oil, 

2 sliced green chili 

2 tsp curry powder ( I mixed Sambar powder, coriander powder, garlic powder and all spice seasoning)

salt, 

1 tsp sriracha hot sauce and 1 tsp red chili sauce, 2 tsp ketchup and 1/2 lemon juice all mixed together.

1/4 cup vegetable broth ( you can make your own, I just tossed 2 slice carrot, 1 clove garlic, 1 slice onion and 4 slice tomato. Boiled these veggies in 2 cup water and puréed it)

1 cup coconut milk

Cooked brown rice

Heat skillet, drizzle 3-4 tsp olive oil and sauté tofu till medium brown. Set it aside.

Heat a wok or large skillet. Pour 7-8 tsp oil, sauté onion, green chillies and all vegetables for 5-7 minutes. Add curry powder, Chili paste and sauté another minute. Add broth and cook for couple minutes. Finally add coconut milk and tofu and stir for a minute. Serve hot on a bed of brown rice. garnish with spring onion, bean sprouts and roasted cashew or roasted almonds.

Green Peas Masala

Green Peas Masala

Super easy recepie, few ingredients, takes 15 minutes from start to finish. Good for after school and Wintery day! 

Ghee ( clarified Butter) 3-4 tbsp

1 medium chopped onion

4-5 medium chopped tomatoes

1/2 cup boiled green peas or Frozen peas heated in microwave with some water and drain water out.

1 tsp Red chili powder

1/4 tsp Haldi (turmeric powder)

Salt to taste.

Garnish: Lemon, jalapeño and cilantro ( all optional)

Fresh white bread generously butters  with bread sides or edges cut out. Cut into triangles.

Method:

Heat ghee in a pan, sauté onion 5-7 minutes until pinkish and light brown. Add salt, turmeric and red Chilli powder. Stir for couple seconds. Add tomatoes and 8-10 tsp water if needed. Stir and cover with lid and cook another 5-6 minutes.