Gobi Paratha

Gobi paratha originated in north India, especially made by Punjabi’s in Delhi. Well now it popular in all over India. As the name suggest it is stuffed with cauliflower and pan fried using oil or ghee.  I have used very few spices because I really want that taste of cauliflower to come out.

Do try out this recipe.

Ingredients:

• 1 cup finely shredded cauliflower
• 2-3 finely chopped green chilies
• ¼ cup finely chopped bell peppers
• ¼ teaspoon asafoetida
• 1 teaspoon amchur powder (dry mango powder)
• Finely chopped coriander leaves
• Salt to taste
• Oil for frying
•  Paratha dough

Instructions:

• Check out the link for paratha dough
• Squeeze out all the water from shredded cauliflower.
• Mix all the above mentioned ingredients with cauliflower.
• Divide dough and stuffing into equal portion.
• Roll out the portion of dough. Place about 1-2 tablespoon of stuffing at center and gather all the edges and seal tightly.
• Using some dry flour, roll out dough with stuffing firmly
• Heat the non-stick griddle on medium heat.  Place rolled paratha and cook until golden brown using little oil.
• Serve hot with teaspoon of butter on top.

Potato Salad

Ingredients:

• 5-6 red skinned potato
• ½ medium onion diced
• 1-2 garlic chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• A handful of chopped parsley
• Salt and pepper to taste

Instructions:

• Place a large pot, with potatoes and salt along with water to boil.
• Cover and reduce the heat to medium and cook for 10 minutes or just potatoes are tender enough.
• Drain and set aside.
• Let the potatoes cool down completely. Cut into big chunks.
• In a large bowl; mix lemon juice, olive oil, garlic, parsley, salt and pepper to taste.
• Toss the potatoes with dressing.
• Check seasoning and enjoy.

Eggless Blueberry Cake

The first dessert I made with fresh blue berries. This cake is moist, soft, and fluffy and flavor full of fresh berries. Love the color when berry melt and spreads the blue color. Try to make this cake with different berries when they are in season.. Serve this cake warm with blueberry sauce. 

Ingredients:

• 1 cup all-purpose flour (Maida)
• 1 table spoon all-purpose flour
• ¾ cup sugar
• ¼ cup blue berries
• 1 tsp baking powder
• Pinch of salt
• ½ teaspoon baking soda
• 1 tsp pure vanilla extract
• ¼ cup oil
• ¼ cup yogurt
• 2-3 tablespoon milk

For Blueberry sauce:

• ½ cup blueberries
• ½ cup water
• 3-4 tablespoon sugar
• 1 tsp corn starch
• ½ tsp lemon zest
• 1 tsp lemon juice

Instructions:

• Preheat the oven at 350° F or 180°C.
• Grease baking pan using little butter and dust with dry flour. Set aside.
• Coat blueberries with 1 tablespoon of all-purpose flour and set aside
• In one bowl sift all-purpose flour, baking soda, baking powder, pinch of salt and set aside.
• In another bowl whisk yogurt, oil, milk, vanilla extracts and sugar until creamy in texture.
• Add dry ingredients to wet mixture and gently fold in until there are no lumps.
• Now mix in blueberries.
• Transfer mixture into baking pan and bake for 30-35 minutes, until inserted toothpick comes out clear.
• Transfer into serving plate once the cake is completely cool down.

For Blueberry sauce:

• Blend blueberries using water until smooth.
• Transfer in pot; add sugar, vanilla extract, corn starch, lemon juice and lemon zest. Gently stir over medium heat.
• Cook the sauce until liquid rich to semi thick consistency.
• Cool down the sauce and pour over cake. 

Tri Berry Smoothie

Berry smoothie, delicious and easy to make by adding berries of your choice. Berries are known to have high amount of antioxidants which are important to boost your daily requirements. This smoothie is great post workout treats.

Ingredients:

• 4-5 strawberries
• 4-5 blackberries
• ¼ cup blue berries
• ½ teaspoon pure vanilla extract
• ½ cup milk (2%)
• ¼ cup yogurt (low fat)
• ¼ cup water
• 1 tablespoon honey
• Pinch of salt

Instructions:

• Add all ingredients into blender and puree until smooth.
• Serve chilled. 

Black Bean Cutlets

Black beans Pattie or cutlets are very easy to prepare and taste way better than the regular Pattie which are made with potatoes.  Black beans are very high in fiber and protein content which makes them healthy and nutritious. Usually these patties are prepared using taco seasoning, but I am going to use some regular Indian spices to make it hot and tastier. You can make these patties in big batch and freeze them. Use these Pattie to make veggie burger or simply enjoy with ketchup or green chutney. So let’s get started with recipe.

Ingredients:

• 1 16 oz. can of black beans
• ¼ cup finely chopped onions
• ¼ cup shredded carrots
• ¼ cup shredded beetroot
• 2-3 finely chopped green chili
• 1 teaspoon grated ginger
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon dry mango powder (amchur powder)
• Salt to taste
• ¼ cup bread crumbs or as needed
• Oil to pan fry

Instructions:

• Mash black beans with fork.
• Add onions, carrots, beetroot, green chili, ginger, all spices and salt to taste. Mix well.
• Add ¼ cup of bread crumbs and mix well. Add more if needed until it hold the shape. The mixture should not be too mushy.
• Take about 2-3 tablespoon of mixture and form a Pattie.
• Roll the Pattie over bread crumbs and pan fry both sides on medium to low heat using oil until brown in color.
• Serve hot. 

Tomato Pulav

Tomato rice is spicy and tangy preparation of tomatoes and rice. This recipe taste best when made with left over rice, it gives a good texture and fluffiness. Tomatoes are cooked using regular masala and then tossed with rice. However if you would like to enhance the flavor you can add cardamom, bay leaves, cloves and cinnamon, which will give more biryani like flavor. To add the crunch you can add some dried nuts like cashew nuts and raisins. Serve this biryani with raita and onion slice or just enjoy plain.  Let’s get started with recipe.

Ingredients:

• 2 cup cooked basmati rice (brown rice or regular rice)
• 1 tomato finely chopped
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• Pinch of asafoetida
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 tablespoon coriander-cumin powder
• 1-2 green chilies finely chopped
• 1 teaspoon chopped ginger
• Salt to taste
• Finely chopped coriander leaves

Instructions:

• Heat the oil in wok on medium to high heat. Add cumin seeds; let it sizzle for few seconds. Add asafoetida and quickly add chopped tomatoes.
• Sprinkle little salt to speed up the cooking process. Add green chili, ginger and dry masala to the mixture and cook until oil separates. At this point you can cover and lower the heat to medium.
• Add rice and salt to taste. Toss the rice using two spatulas until well mixed.
• Sprinkle coriander leaves and serve hot.

Broccoli Salad

Ingredients:

• 1-2 cups broccoli florets
• ½ cup cubed carrots 
• ½ cup cubed cucumber 
• Few black berries
• 1 tablespoon olive oil
• 1 teaspoon cream cheese
• 1 tablespoon yogurt
• 1 teaspoon lemon juice
• Ground black pepper to taste
• Salt to taste

Instructions:

• Mix cream cheese, yogurt, lemon juice, olive oil, salt and pepper until well blended.
• Pour the dressing over broccoli, carrots and cucumber and mix with light hand.
• Refrigerate the salad for 1 hour.
• Just before serving, fold in few black berries and serve immediately. You can even use some dried cranberries.