Moong Sprout Cutlets

The Moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlets made with sprouted green moong dal with mashed potatoes and onions that can be served as a healthy and light evening snack.

Ingredients 

1. Green moong sprouts - 2 cups
2. Potato - 1 boiled and mashed
3. Onions - 1/2 cup finely chopped
4. Coriander leaves 1/2 cup finely chopped
5. Ginger - 1 inch finely chopped
6. Green chilli - 2-3 finely chopped
7. Garam masala powder - 1/2 tsp
8. Dry roasted jeera (cumin) powder - 1/2 tsp
9. Salt to taste
10. Oil - for shallow fry the cutlets
11. Breadcrumbs - 1/2 cup
12. Cashew nuts - few for topping the cutlets (optional)

Process

1. To start with making these cutlets, there are two ways to use the moong sprouts. You can cook the sprouted moong dal in a pressure cooker using 1/3 cup of water and a pinch of salt, cook for 2 whistle and then mash them with the help of a masher. OR you can use a blender to make a coarse paste of the sprouted moong adding only chilli and pinch of salt and ginger. Both way it would be perfect. I have used coarse paste of sprouted moong for this cutlet.

2. Once the moong paste is ready, add mashed potato, salt, powder spices, green chilli, onions, coriander leaves, ginger and make a good textured dough.

3. Make small cutlets, you can give any shapes of your choice. In a plate, place breadcrumbs and cover nicely in the cutlets. Put cashew nut at the top of all the cutlets and they are ready to fry.

4. In a pan, add little oil and place cutlets. Fry in batches, do not overcrowd the pan. You can fry 3-4 cutlets at a time. Let them cook for 3-4 minutes on one side, on low medium flame. Once one side is crisp and golden brown, flip the cutlet and let the other side also cook the same way till crisp and golden brown. It will take around 8-9 minutes for making one batch. 

5. Once all the cutlets are golden brown, serve hot with any of your favorite dip or tomato ketchup or green chutney.

CHOCOLATE CHIA PUDDING

Chocolate chia pudding is an easy dessert to whip up. Low on calories, this can fix your cravings on days you want sugar, without being unhealthy. Quick and very simple with minimal ingredients and can be served as breakfast too. Chia seeds may be added to other foods as a toppings or put into smoothies, breakfast cereals, energy bars, granola bars etc. If you have a sweet tooth like me and you like eating sweet foods, especially sweets and chocolate, then you are surely going to love this. Do try this easy recipe and share your views.

Ingredients

1. Milk - 1.5 cups
2. White chia seeds - 5 tsp (for serving 3)
3. Cocoa powder - 1 tsp
4. Honey or Maple syrup - 4-5 tsp (you can use sugar also)
5. Almond - 4-5 pieces to garnish
6. Choco chips - for garnishing

Process

1. In a large bowl, add milk. Add honey or maple syrup to the milk and mix well with a spoon. 

2. Now add chia seeds to this mixture and mix till everything is well combined.

3. Pour this mixture into serving glassed / bowls and refrigerate overnight or minimum 5-6 hours. When ready to eat, take out of the refrigerator, top with chopped almonds and choco chips and serve immediately.

KIWI MINT MOJITO

The Kiwi mint mojito brings the sweet and tart flavors of fresh kiwi and bring mint with some soda. A perfect cooler to serve your guest during the summer. 

Ingredients

1. Kiwi fruits - 3 (pealed and diced)
2. Lemon - 1 (juice)
3. Mint leaves - 8-10
4. Soda - 1 cup
5. Water - 1 cup
6. Sugar - 1 tsp (optional)
7. Salt 1/2 tsp (or as per taste)

Process

1. Place kiwi fruits, lime juice, mint leaves, salt and sugar in a blender. Blend until smooth.

2. Divide between 2 ice filled glasses and top with some water and soda.

3. Garnish with mint, lemon wedges and extra kiwi.

SPINACH CUTLET

Spinach Cutlet is quite similar to hara bhara kebabs, this is basically a vegetarian kebab recipe prepared with fresh and leafy vegetables, an easy alternative for all the kebab lovers. I have used spinach which gives a green colour to this kebab recipe and also the name. You can make this in 30 minutes and a perfect snack for evening time. 

Ingredients

1. Spinach - 1 bunch leaves
2. Oil - 2 tsp (for pan frying)
3. Green chilli - 2-3 (finely chopped)
4. Coriander leaves - finely chopped 2 tsp
5. Boiled & Mashed potatoes - 2 medium size
6. Breadcrumbs - 2 tsp
7. Kashmiri red chilli powder - 1/2 tsp (or as per your taste)
8. Cornflour - 1 tsp
9. Coriander powder - 1/2 tsp
10. Aamchur powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp
12. Salt to taste
13. Roasted peanuts - 1 tsp (optional)
14. Garlic - 1 tsp (finely chopped) - you can skip this if you are pure vegetarian
15. Jeera - 1/2 tsp

Process

1. Firstly, blanch the spinach and put them to the blender to make a coarse paste along with green chilli. Make sure you cool down the blanched spinach before putting them to the grinder.

2. In a frying pan, add 1 tsp oil, jeera and chopped garlic and saute for a minute and add the spinach puree. Saute till the moisture disappears.

3. In a mixing bowl, add this spinach, mashed potatoes and all the other ingredients and spices and give it a good mix. Add corn flour and breadcrumbs.

4. Grease hands with oil and make small cutlet, you can give any shape of your choice. Cover the cutlets with breadcrumbs and keep aside.

5. Take a frying pan and brush it with 1 tsp oil. Keep putting the cutlets on the pan and let them cook (one side) for 3-4 minutes over low medium flame, until crispy. Repeat the same with the other side. Once all are done keep them onto kitchen towel to drain the extra oil. Serve hot with your favorite choice of ketchup or any chutney.

Note - You can also deep fry the cutlets.

KHEER KOMOLA (ORANGE SEWAI KHEER)

KHEER KOMOLA (Orange Pudding) is a very famous Bengali dessert made with Oranges and milk. Simply the rice kheer (payesh) with orange juices and pulps. Here is the twisted version for the same, made sewai kheer using milk and oranges and its yummilicious. 

Ingredients:

1. Oranges - 2
2. Milk - 1 ltr
3. Sewai (vermicelli) - 1 cup
4. Sugar (as per taste)
5. Saffron strands (optional)
6. Dry fruits (as per your choice)
7. Ghee - 1 tsp

Process

1. In a heavy bottomed pan, put the milk to boil. Reduce the flame to low and allow the milk to get reduced to half the original quantity. Keep stirring in between at intervals.

2. In another frying pan, add ghee and roast the sewai till golden brown and keep aside.

3. Add sugar to the milk and mix properly till the sugar dissolves. Now add the roasted sewai.

4. Switch off the flame. Meanwhile remove skin from oranges and make juice from one orange and keep the pulps aside from one orange.

5. Once the kheer comes at room temperature, add the orange juice and pulps to it. It is suggested not to overmix which might cause the milk to split. Keep in the refrigerator for 2-3 hours. Serve chilled.

Mutton Biryani (Kolkata Style)

Kolkata stayle Mutton Biryani is an emotion to bongs. The richness with addition to "Alu and Dim Seddho (Potato & boiled eggs) is just another level of LOVE for us.

Ingredients

(For Biryani spices)

1. Green Cardamom - 5-6
2. Black Cardamom - 2
3. Cinnamon - 1"
4. Cloves - 5-6
5. Nutmeg
6. Mace - 1 floret
7. Cumin seeds - 1 tsp
8. Fennel seeds - 1/2 tsp
9. Black pepper - 1 tsp

(For marinate the Mutton)

1. Mutton - 200 gram
2. Curd - 1 cup
3. Crushes garlic - 1 tsp
4. Grated ginger - 1 tsp
5. Red Chilli powder - 1/2 tsp
6. Kashmiri red chilli powder - 1/2 tsp
7. Black pepper powder - 1/2 tsp
8. Salt - 1 tsp
9. Biryani Masala - 1 tsp (home made with the above ingredients)

(For the rice)

1. Basmati rice - 2 cups
2. Bay leaves - 1 
3. Green cardamom - 5-6
4. Cinnamon 1"
5. Mace - 1 floret
6. Black pepper - 1/2 tsp
7. Salt - 1 tsp
8. Ghee - 1 tsp
9. Water 1 cup

(Other ingredients)

1. Onion - 2 
2. Potato - 2-3 medium
3. Hard boiled eggs - 2-3
4. Saffron strands - 6-8
5. Warm milk - 1/4 cup
6. Rose essence / Rose water - 2-3 drops
7. Ghee - 5-6 tsp

Process

1. Take a frying pan and dry roast all the ingredients (mentioned for biryani spices) and make a dry powder. Your Biryani Masala is ready.

2. In a large bowl beat hung curd, mix all ingredients (except salt and mutton) to make a smooth paste. Add mutton and salt and keep aside for 4-5 hours or at least 1 hr..

3. Wash and clean the rice and soak for 30 mins. Make a pouch of muslin with all the ingredients of rice except rice, salt, ghee and bay leaves and seal. Bring water to boil with bay leaves, salt, ghee and spice-bag in a large pot, add rice and cook until rice is half done.
4. Drain water and spread the rice on a flat surface. Discard the bay leaves and spice-bag.
5. Heat 3 tsp of ghee in a wok and fry thinly sliced onion till golden brown. Add the mutton and continue frying on medium flame. I love to add potatoes and egg here at this point. It will make the potatoes juicier and also gives a flavor to the eggs. Fry them until potato and mutton are almost done. Make sure the mutton is almost 80% done before adding the rice.
6. Soak the saffron strands in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add rose essence and kewra water and keep aside again for 15 mins.
7. Now take a large pot and arrange the rice, gravy, mutton, potato and eggs in layers separated by ghee and saffron milk only. Use an aluminum foil to cover the pot and cover with a lid at the top. Let it cook for 35-45 minutes on low flame. After that you can check once if the rice and mutton are done. Serve with raita of your choice. 

NOLEN GURER CAKE (Date Palm Jaggery Cake)

As I have already shared before my experience while baking cake in kadhai. Here I am sharing my first experience in making simple cake with date palm jaggery (Nolen gurer cake). It was my son's birthday and thought its the best time to do this experiment. It came out really delicious. So, here is the simple recipe to make this in kadhai, however you can make this on oven / microwave as well. 

Ingredients :

1. Wheat flour - 1 cup
2. Date palm jaggery (Nolen Gur)  - 1/2 cup
3. Baking powder - 1 tsp
4. Butter - 1/2 cup
5. Milk (boiled and cold) - 1/2 cup
6. Black raisin - 1 tsp
7. Eggs - 1 
8. Salt - pinch of

Process :

1. Grease the cake tray. Dust with flour evenly and set aside.

2. Pour milk and jaggery in a mixing bowl and stir until jaggery dissolves. Add flour, baking powder and salt. Gently mix until the flour is combined well. Add egg and keep mixing. 

3. Once the batter is ready, pour this in the cake tray.

4. Heat the heavy bottom kadai for 10 minutes and then place a steel stand (optional) inside the kadai and place the cake tray. If you do not have a steel stand, you can directly place cake tray in the kadhai. Sprinkle raisins and cover with a lid.

5. Let it cook for 15 to 20 minutes. After 15 minutes you can check by putting a knife side the cake, if the knife comes out clean, means the cake is done, else you can cook for another 5 minutes. I have added some choco chips when the baking was almost 90% done. 

Your cake is ready to serve. You can garnish it as per your choice. 

Do share your experience while trying this cake.
Happy Baking. 

VEG SPRING ROLL

Vegetable Spring Rolls are very popular starter or snack that is served in Indo Chinese restaurants. These are perfect as a tea snack or for a weekend brunch. In India, you would see people enjoying these rolls with a cup of tea or coffee. You can make these rolls with ready made frozen sheets or home made wrappers. I have used ready made frozen sheets here and used paneer and some vegetables as stuffing.

Ingredients

1. Spring roll wrappers - 3-4 
2. Onions thinly sliced 1 medium 
3. Cabbage finely shredded 1/2 cup
4. Carrot 1 medium (cut into thin strips)
5. Green capsicum 1 medium (cut into thin strips)
6. Salt to taste
7. Oil 2 tsp
8. Black pepper powder 1/3 tsp
9. Soy sauce - 1 tsp
10. Coriander - finely chopped 1/3 cup
11. Cornflour - 1 tsp

Process

1. To make the stuffing, heat the oil, add onion and other vegetables and salt and toss. Add pepper powder, soy sauce and mix. Cook till the vegetables soften. Switch off the flame and keep aside to cool.

2. Make a paste of Cornflour with 2 tsp water.

3. Spread the spring roll wrappers on the pan and place 1 tsp of the stuffing mixture. Make this way for all the wrappers and fold in the edges and roll tightly.

4. Apply Cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper and cut into small pieces and serve with your favorite chutney. 

PAPAYA BANANA SMOOTHIE

A smoothie is a drink made with pureed fruits or vegetables just using a blender. Smoothie has a liquid base like fruit juice, milk or curd or any other dairy product of your choice. The topping and ingredients are totally based on personal choice. I have made this smoothie with papaya banana and milk with my favorite fruits as toppings. This is so healthy and power packed smoothie bowl to start your day with. Smoothies are always good for breakfast and tastes amazing. Do try this and I am sure you are going to love this.

Ingredients

1. Papaya - 1 cup (frozen)
2. Banana - 1/2 cup (frozen)
3. Almond milk -1/3 cup
4. Honey or sugar (optional)
5. Toppings as per your choice (I have used banana, strawberry, kiwi, cashew and sunflower seeds)

Process

1. Add all the ingredients in a blender a make a good paste.

2. You can use sugar or honey if you want to make it more sweet. The papaya I have used was already very sweet, so I have not used any additional sweets.

GRAPES LIME MOJITO

Summer is here and during this time nothing like having a sparkling and refreshing chilled drink to quench your thirst and beat the heat. I love fruits and most of the fruit has many benefits also. I love making different types of cold smoothies for breakfast, some fresh fruit juices or lime mojitos in the day time and here is my today's experiment with green grapes. Green grapes virgin mojito is a sparkling and fresh summer drink that has loads of refreshing mint, lemon and ice cubes along with the goodness of tasty and juicy grapes. Making this is so effortless and needs just a few ingredients. 

Ingredients

1. Green grapes - 200 grams
2. Water - 1 cup
3. Soda - 1 cup
4. Lemon (sliced in round share)
5. Sugar / maple syrup - 1-2 tsp
6. Salt - a pinch of
7. Ice cubes
8. Mint leaves
9. Black pepper (optional)

Process

1. Firstly in a blender add the grapes along with half cup of water and blend until the grapes are juiced. Dilute it with a cup of water and add ice cubes.

2. Add sugar, salt and black pepper (if you are using) and mix well. 

3. After that squeeze some lemon juice and add lemon slices and mint leaves. Finally add more ice cubes of refrigerate for a couple of hours and serve it chilled.

Note - If you want to have this immediately, use chilled water instead of normal water.  

DRAGON FRUIT LIME MOJITO

Mojitos are always a great idea as they are super refreshing and easy to make. You can add any fruit you like for mojito as long as you have fresh mint, lime and soda. (Some people use rum also for making this). I have made this mojito with Dragon Fruit and lemon and its really so refreshing. Here is the easy recipe.

Ingredients

1. Dragon fruits - 1/2 cup (cut into cubes)
2. Lemon 1/2 cut into 4 wedges
3. Sugar - 2 tsp (You can use honey as well)
4. Mint leaves - 5-6 
5. Sliced lemon - for decoration
6. Ice cubes - 1 cup
7. Soda - as needed
8. Salt - a pinch
9. Pepper - a pinch

Process

1. Place mint leaves and lime wedges in a glass and add roughly cut dragon fruits (keep some pieces for garnishing)

2. Use muddle to crush the lime and mint leaves to release mint oil, lime juice. Do not strain the mixture. add sugar or honey, whichever you are using.

3. Fill the glass with ice, pour soda over the ice. Add salt and pepper and stir and taste to check if you need to add something else. Garnish with lime slices and cut pieces of dragon fruit and mint leaves.

Hakka Noodles with beetroot

Hakka noodles with beetroot, is like love at first bite. I simply loved incorporating beetroot in this recipe to give my food a stunning pink color as well a different taste. And its turned absolutely yummy. Do try this easy recipe.

Ingredients

1. Hakka noodles - 1 packet
2. Beetroot - 1 (medium size)
3. Garlic - 1 clove, crushed
4. Salt to taste
5. Pepper to taste
6. Olive oil - 2 tsp
7. Parmesan cheese (optional)

Process

1. Wash and grate the beetroot.

2. In a pan, add garlic and saute for few seconds at medium high flame till the garlic starts to sizzle. Cook and stir for 1 more minute making sure not to burn the garlics. Add grated beetroot and mix well. Let it roast for 1-2 minutes, and turn off the flame. Make a paste using a grinder. You can use 1-2 tsp water while making this paste. 

3. In a different pan, add water and the noodles and boil for 5-6 minutes till the noodles are 80% done. 

4. Now, in a frying pan, add olive oil and place the roasted beetroot paste, salt, pepper and the noodles. Mix well and let it cook for 2-3 minutes. Add parmesan cheese if you are using once the noodles are done. Serve hot. 

Fruit Salad

Fruit salad is a dish consisting of various kinds of fruits, seasonal fruits basically. Sometimes it can be served as a side dish as an appetizer or a dessert. For serving as dessert, you can add fresh cream of your choice. Even though salads are typically thought of as a combination of vegetables, fresh fruit can be a delicious salad toppings with added health benefits. Try this below recipe with all your choices of fruits and share your experience with us.

Ingredients

1. Dragon fruits - cut into cubes 1 cup
2. Kiwi - diced 1
3. Grapes - 1/2 cup
4. Strawberry - 1/2 cup, cut into cubes
5. Honey - 1 tsp
6. Ginger juice - 1/2 tsp
7. Lemon juice - juice of 1/2 lemon
8. Salt to taste
9. Black pepper powder - 1/2 tsp
10. Chat masala  - 1/2 tsp

Process

1. In a large bowl, add all the ingredients for the dressing and mix well. If you are using honey, mix it well with the cut pieces of fruits. You can use sugar or maple syrup also.

2. Serve immediately. 

KHATTA MEAT (Dogri specialty from Jammu)

Tried this Khatta meat recipe, which is a staple of Dogri community in Jammu. Basically meat is cooked in mustard oil with dry mango powder (amchur) which gives it a citrusy, sour taste. This is a  perfect combination of spicy and sour mutton curry from traditional Kashmiri Dish. You can pair this Khatta meat with rice or roti for a healthy meal at home.

Ingredients

1. Mutton - 200 gram (medium sized pieces)
2. Mustard oil - 2 tsp
3. Cinnamon stick - 1/2 inch
4. Jeera - 1 tsp
5. Cloves - 2
6. Black cardamom - 2
7. Onion - 3-4 finely chopped
8. Ginger Garlic paste - 3 tsp
9. Turmeric powder - 2 tsp
10. Kashmiri red chilli powder - 1 tsp
11. Salt to taste 
12. Dry red chilli - 1
13. Water - 3 cups
14. Aamchur powder - 2 tsp
15. Green chilli - 2 (or as per your taste
16. Coriander leaves - chopped (for garnishing)

Process

1. In a deep pan add mustard oil. Let it heat properly and then add cinnamon, zeera, cloves, dry red chilli, black cardamom and onions. Saute till pink. Add garlic and ginger paste, saute well. Add kashmiri red chilli powder, turmeric, salt and a cup of water and let it cook for 5 minutes on low medium heat. 

2. Now add the mutton pieces and mix nicely so that the cooked masala coats well with the mutton pieces. Continue doing this for 5-7 minutes on high medium heat. Now add 2 cups of water and let it come to a boil. Cover the pan and cook on medium heat till the meat is tender (takes about an hour based on the quality of the mutton). You can transfer this to pressure cooker and cook on same low medium flame till 6-7 whistle).

3. Once the meat is cooked add green chillies and dry mango powder and mix well. Transfer to a serving dish and garnish with coriander leaves and can be paired with plain rice or chapati. This is best served with Ghyoor (a traditional Dogri pancake).

Rose & Almond Chia Pudding

Rose and Almond Chia pudding is healthy, delicious and a great option for breakfast. Chia seeds pudding is super quick to make and also healthy. Here I have used rose water and rose petals to make this delicious chia pudding. Its one of the most commonly used flavor in Indian Desserts along with cardamom and saffron. And if you love the amazing rose flavor, just you need to add almonds for this chia pudding. We enjoyed this pudding as our breakfast, can also be served as desserts. 

Ingredients

1. Almond milk - 1.5 cups
2. White chia seeds - 5 tsp (for serving 2)
3. Rose water - 1 tsp
4. Honey or Maple syrup - 4-5 tsp
5. Almond - 4-5 pieces to garnish
6. Rose petals - to get the pinkish color and garnishing

Process

1. In a large bowl, add almond milk. Add honey or maple syrup to the milk and mix well with a spoon. Add rose water.

2. Now add chia seeds to this mixture and mix till everything is well combined.

3. In a small bowl, add 2 tsp almond milk and put some dry rose petals, grind to a good mix, and add this pink mixture to the chia seeds bowl. You can also use pink color to get the color (Optional)

4. Pour this mixture into serving glassed / bowls and refrigerate overnight or minimum 5-6 hours. When ready to eat, take out of the refrigerator, top with chopped almonds and rose petals and serve immediately.