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Baked Kale Chips

Baked Kale Chips
Ingredients:

  • 1 large bunch fresh kale, tough stems removed, leaves torn into pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt

Method:

  • Preheat to 400 °F.
  • Wash kale with cold water, remove tough stems.
  • Pat it dry thoroughly with a clean kitchen towel.
  • Transfer to a large bowl.
  • Drizzle the kale with oil and sprinkle with salt.

  • Using your hands, massage the oil and salt onto the kale leaves to evenly coat.
  • Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap and they are not overcrowded. This will bake kale evenly.

  • Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through.
  • After 7 to 8 minutes start checking if they are done as kale burns very easily and gives bitter flavour.

Kurkuri Bhindi/ Fried okra

Goan Crunchy Bhindi/Okra is a Goan recipe which is easy and quick side dish or can be served as an appetizer.

Ingredients
15 Okra/lady’s finger/bhindi
2 tsp chilly powder
¼ tsp turmeric powder
1 tsp roasted coriander seed powder
1 tsp roasted cumin seed/jeera powder
Few drops of lemon juice
¼ cup coarse rice powder/ Rawa/Semolina/Bread crumbs
salt
Oil for shallow frying

Method:

  1. Wash and clean Okra and make them dry before you cut them to avoid stickiness.
  2. Cut into 3 inch long pieces. Apply salt, coriander seed powder, jeera powder, chilly powder and turmeric powder. Mix well.
  3. Add few drops of lemon juice or tamarind paste 1/4 tsp to avoid stickiness and help marinate spices into okra.
  4. Heat griddle /frying pan and smear with a little oil. Roll okra slice into rice flour or rawa and arrange on griddle.
  5. Add 1 tsp and fry until light brown.

Turn the slices over add little more oil and fry till browned.
You can eat it with rice or as an appetizer with tea.

Banana Flower Wada

Banan flower is healthy and good for lactating mothers, menapausal women. It is lot of nutrients.

Ingredients 
1 cup chopped banana flower 1 कप कटी हुई केले के फूल
1 cup besan gram flour 1 कप बेसन
1 tsp oil 1 चम्मच तेल
1/4 tsp mustard seeds 1/4 चम्मच सरसों के बीज
1/4 tsp cumin seeds 1/4 चम्मच जीरा
pinch of asafoetida चुटकी भर हींग
1/2 tsp roasted cumin seed powder 1/2 चम्मच जीरा पाउडर
1/2 tsp coriander seed powder 1/2 चम्मच धनिया पाउडर
1 tsp red chilli powder 1 चम्मच लाल मिर्च पाउडर
1 tbsp crushed ginger, garlic, green chillies 1 बड़ा चम्मच कुचल अदरक, लहसुन, हरी मिर्च
salt to taste नमक स्वाद अनुसार
1 cup besan gram flour 1 कप बेसन
2 cups water
2 कप पानी
Oil for frying

English

Hindi

Method 
Take a pan; add oil when oil is hot, add mustard seeds.

  • Once mustard seeds start spluttering add cumin seeds, coriander powder, cumin powder, red chilli powder, turmeric, asafoetida, crushed green chillies, garlic and ginger.
  • Drain all the water from banana flower and add it to the pan. Stir fry for 2 minutes.
  • Add besan/chick pea flour
  • Add salt
  • Add water , stir, cover and cook for 5-7 minutes until it is almost like a ough.
  • Take a plate, grease plate with oil.
  • Add this mixture on plate.
  • Pat it and level it.
  • Let it cool down.
  • Cut it to squares using knife dipped in oil.
  • Fry on both side or you can shallow fry

Spinach Pakoras

Ingredients
12-15 Spinach (Palak) leaves, medium sized 12-15 पालक पत्तियां
½ cup Besan (gram flour) आधा कप बेसन
Pinch of asafetida चुटकी भर हींग
¼ teaspoon Ajwain (Carom seeds) ¼ चम्मच अजवाइन
¼ teaspoon Turmeric powder ¼ च म्मच हल्दी पाउडर
½ teaspoon Red chili powder आधा चम्मच लाल मिर्च पाउडर
Salt to taste नमक स्वाद अनुसार
pinch of bakng soda चुटकी भर बेकिंग सोडा
1/3 cup Water or more or less 1/3 कप पानी या अधिक या कम
Oil for deep frying

English

How to make Spinach palak pakoras
Method
• take spinach leaves, remove the hard stalk. If you take baby spinach then you don’t need to remove the stalk.
• Rinse them well carefully. Pat it dry using kitchen towel or paper napkin.
• Keep the cleaned, dry spinach leaves aside.
• To make the batter, take besan, salt, ajwain, baking soda, asafetida, turmeric powder, red chili powder in a bowl. Mix well.
• Now make the batter by adding little water at a time, make sure there are no lumps.
• The consistency should be medium thick. Use water as needed.
• Now heat the oil in a pan for deep frying on medium heat.
• Once it is hot, take one spinach leaf, dip into the batter. It should be coated from all the sides.
• After dipping spinach leaf into batter and coating immediately slide the coated spinach elaf into hot oil.
• Once fried from one side, flip it and fry another side. It should be crispy from both the sides.
• Drain the excess oil and remove them on a paper towel lined plate.
• Serve with tomato sauce or chutney.

Banana Flower cutlets

Ingredients
11/2 cup chopped banana flower (केले के फूल)
1 tbsp crushed ginger, garlic, green chillies (कुचल अदरक,
लहसुन, हरी मिर्च)
Boiled Potatoes (उबले हुए
आलू) ½ cup
salt to taste
नमक स्वाद अनुसार
pinch of Turmeric(हल्दी)
1/2 tsp roasted cumin seed powder ( जीरा पाउडर)
1/2 tsp coriander seed powder (धनिया पाउडर)
1 tsp red chilli powder(लाल मिर्च पाउडर)
½ cup water (पानी)
Lemon Juice (नींबू का रस)1 tbsp
Oil(तेल) for frying

Method
Chop banana flower and soak in water with pinch of turmeric and salt or butter milk for 4-5 hours.
Take a pan, add oil.
Add crushed ginger, garlic, green chillies and stir for 2 minutes.
Squeeze out all water from chopped banana flower.
add to the pan.
Add all the spices cumin seed powder, turmeric, coriander powder, red chilli powder.
Add little bit of water and let it cook for 10-15 minutes.
Make sure all water is evoparated.
Add lemon juice and boiled potato grated.
Mix well.
Roll into cutlets and shallow fry on pan for 5-6 minutes on each side. Serve with chutney or sauce.

Broccoli Cheddar Soup

Broccoli is loaded with vitamin K, folate and healthy vegetable. Carrots are loaded with vitamin A. Cheese, brown rice broth and milk adds more nutrients. This is healthy meal for kids.

Check how to make brown rice broth here.

Ingredients

  • 2 cups broccoli florets chopped small
  • 1 cup of carrot grated
  • 2 tbsp. unsalted butter
  • 2 tbsp. all-purpose flour
  • 1 cup Whole milk
  • 1 ½ cups Brown rice broth/Vegetable Broth
  • 2 cups coarsely grated sharp cheddar cheese
  • salt
  • 1 tsp freshly ground pepper
  • 1/8 spoon nutmeg

Directions

  • Chop 2 cups of broccoli florets into bite size pieces.
  • Keep the pan on low heat and add 2 tbsp. unsalted butter.
  • Add Broccoli florets and grated carrots.
  • Stir for 2 minutes and add 1 cup Whole milk.
  • Take 2 tbsp. all-purpose flour, add brown rice broth or vegetable broth.
  • Stir to make sure there are no lumps.
  • Add all purpose flour paste to the pan and stir continuously to avoid lumps.
  • Add 1 1/2 -2 cups of brown rice broth and stir.
  • Add seasoning nutmeg, black pepper and salt to taste.
  • Let it simmer for 20-25 minutes on low heat until all purpose flour aroma is released.
  • Add grated cheese.
  • Serve garnished with grated cheddar cheese.
  • You can serve the soup with bread.

Pomegranate sunflower and walnut salad with ginger juice

pomegranate seeds are Heart Friendly and cancer enemy. Sunflower seeds loaded with vitamin E good for skin and hair
Chopped walnuts loaded with omega 3 good for skin and eyes. flex seeds loaded with omega 3 good for skin eyes and improves digestive system. Fresh ginger juice fights cough and cold and increases your digestive fire. Black Pepper crushed improves digestion. Honey is antioxidant and anti bacterial

Ingredients
1/2 cup of pomegranate seeds
1/4 cup of sunflower seeds
2 tbsp of chopped walnuts
1 tbsp of flex seeds
1 tbsp of fresh ginger juice
1 tsp Black Pepper crushed
1 tsp. Honey (optional)

Method: 
Mix together pomegranate seeds, sunflower seeds, chopped walnuts and flex seeds.
Take fresh ginger juice by crushing ginger or putting it in the blender.
Add crushed pepper and honey to ginger juice.
Add dressing to the salad bowl.
Mix well and Serve

Cucumber Raita

Raita is an important food item served with heavy meals. It is cooling and helps to digest heavy spicy food.
Cucumber is low calorie food. Good to eat during summer season.

Ingredients to make Cucumber Raita (Kheera Raita)

1 cup chopped cucumber 1 कप कटी हुई ककड़ी
1 cup yogurt Curd 1 कप दही
2 tbps chopped cilantro धनिए के पत्ते कटे हुए
4-5 mint leaves chopped 4- 5 पुदीने के पत्ते कटे हुए
1 teaspoon ginger juice 1 चम्मच अदरक का रस
1 tsp roasted cumin seed powder 1 चम्मच भुना हुआ जीरा पाउडर
Green Chilli – 2 (chopped) optional
1/4 tsp Red chilli powder optional

English 

Hindi 


Method- How to make Cucumber Raita

Whisk the curd and keep it aside.
Peel the cucumber and cut about 1/2 inch from both the ends. Dry the water from it and grate or chop the Cucumber.
Add salt, mint leaves, cilantro leaves to yogurt.
Add ginger juice and roasted cumin seed powder to cucumber.
Mix cucumber and yogurt very well.
Cucumber Raita is ready.
You can add chopped green chillis or sprinkle red chilli powder

Sprouts Salad

Beetroot sprouts Salad
Ingredients 
1 medium size beetroot 1 मध्यम आकार चुकंदर
1/4 cup tofu or paneer 1/4 कप टोफू या पनीर
1/3 tsp turmeric 1/3 चम्मच हल्दी
2 tbsp Sunflower seeds 2 बड़े चम्मच सूरजमुखी के बीज
1/4 tsp black pepper powder 1/4 चम्मच काली मिर्च पाउडर
3 tbsp orange juice 3 बड़े चम्मच संतरे का रस
1 tsp olive oil 1 चम्मच जैतून का तेल
Salt as per taste नमक स्वादानुसार

English

Hindi


Method 

Bake beet at 350 degree for 45 minutes.or you can boil the beet in water until is fork tender.
Chop into pieces.
Season beet with salt, pepper and orange juice.
If you dont have orange juice then use lemon juice.
Take a pan on low medium heat.
Add olive oil and chopped tofu or paneer.
Stir fry for 4-5 minutes.
Season tofu or paneer with salt, turmeric and pepper powder.
Mix together sprouts, beet, sunflower seeds, tofu and serve.


Moong sprouts Methi sprouts salad
Ingredients 

1/2 cup Moong sprouts 1/2 कप अंकुरित मूंग
2 tbsp Sprouted fenugreek seeds 2 टेबलस्पून मेथी के बीज
2 tbsp chopped mint N cilantro leaves कटा हुआ धनिया और पुदीना
1 tsp fresh lemon juice 1 चम्मच ताजा नींबू का रस
Salt and black pepper as per taste नमक और काली मिर्च स्वादानुसार

English Version

Hindi Version

Method
Sprout Moong beans Check for detail recipe

Sprout Fenugreek Methi seeds Check for detail recipe

Chop tomatoes, cilantro and mint.
Mix Methi sprouts, moong sprouts, chopped tomatoes.
Add chopped mint and cilantro leaves.
Add salt, black pepper and fresh lemon juice.
Enjoy healthy salad.

Minty Cucumber Cooler

The combination of cucumber, mint ginger, flavored with cumin seeds,salt, sugar and lemon juice is the perfect drink for a hot day. Minty cucumber cooler is good during summer time and it is low calorie drink. Cucumber is a low calorie food.

How to make minty cucumber cooler.

Ingredients 

2 cups chopped cucumber 2 कप कटा हुआ खीरा
7- 8 mint leaves 7-8 पुदीने के पत्ते
¼ teaspoon roasted cumin seed powder 1/4 चम्मच जीरा पाउडर
1 inch ginger peeled 1 इंच अदरक
Salt to taste नमक स्वादानुसार
1 tablespoon lemon juice 1 चम्मच नींबू का रस
3 tablespoons rock sugar 3 बड़े चम्मच मिश्री
1/4 tsp black pepper powder 1/4 चम्मच काली मिर्च पाउडर
Ice cubes to serve
water or lemon soda

English

Hindi

Method
Clean and peel cucumber and chop into rough pieces.
In a blender, puree the cucumber, mint, rock sugar, cumin seed powder, ginger,salt, pepper powder.
Strain the puree through a fine mesh strainer into a bowl. U
Use the spoon to press the solids to take out all the juice.
Fill the glasses with ice cubes and pour the cucumber drink 3/4 glass.
Add water or lemon soda.
Squeeze fresh lemon and garnish with mint leaves.
Cucumber cooler is ready to be served. Enjoy!