Vegan,Mixed Berry-Green Tea Smoothie

Vegan ,Mixed Berry-Green Tea Smoothie.

Natural Anti-Inflammatory -berry,green tea smoothie recipe.
Prep Time: 5 minutes
Total time: 5 minutes
Serves: 2
Recipe adapted from- Dailyhealthpost.com
Ingredients:

1. Mixed Berries - 1 Cup(blueberries,raspberries,strawberries,blackberries,cranberries) 
2. Spinach or Kale- 1/2 cup
3. Flax seeds,ground- 1 tsp
4. Ginger-1/2 " piece
5. Green tea ,chilled- as required( made with 1 tea bag or 1 tsp loose tea)
6. Honey /maple syrup or cane sugar- to taste
7. Cold pressed coconut oil- 2 tsp

Instructions:

Add all the ingredients into the blender and blend until smooth.Serve immediately.

NOTES

• You can substitute flax seeds with chia seeds or walnuts.

Gobi Paratha | Cauliflower masala stuffed Indian Flatbread

Gobi Paratha

Cauliflower masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Cauliflower stuffing:

1. Cauliflower,grated- 1  to 1 and 1/4 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Coriander powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger .Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder,coriander powder and garam masala powder.Saute for few seconds.Add grated cauliflower and salt to taste.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 6 to 8 equal parts. Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.

Place 1 tbsp  cauliflower filling in  the center.Bring all the sides to the center and seal tightly.

Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
  

Ari Pathiri | Malabar Pathiri | Rice flour-flat bread

Ari Pathiri

Malabar style, thin rice flour flat bread.
Prep Time: 15 minutes
Cooking Time: 10 to 15 minutes
Serves: 2 to 3
Ingredients:

1. Roasted rice flour /Pathiri podi - 1 cup(+ extra for dusting)
2. Water -1 cup
3. Salt - to taste
4. Oil- 1 tsp

Instructions:

Boil water with salt and oil .

Add flour to the boiling water and give it a quick stir.

Immediately cover with a lid.Reduce the flame to the lowest and cook for 1 or 2 minutes and switch off the stove. Uncover and stir well using a wooden spatula.

Transfer the dough to a mixing bowl and keep covered for about 10 minutes or till it is cool enough to touch.Knead well for about 5 minutes or until the dough turns smooth.Dust the working surface with rice flour ,take a small portion ( lemon sized)of the dough and roll it out to form a thin disc. 

Cut to a perfect round shape using a round lid /cutter.

Heat a non stick pan  over medium flame,place the pathiri on it and cook on both the sides for about 1 minute.When it puffs up ,remove from the pan.( Do not over cook,if you do so it may turn out dry.).Serve with chicken or mutton curry.

NOTES

• Adjust the quantity of green chilies according to your taste.
• Here are some side dish recipes for pathiri.

Varutharacha Mutton Curry

Nadan Kozhi Curry

Kerala Mutton Curry

Mutton Curry

Pepper Chicken Masala

Kerala Vegetable Stew

Eggless Jowar Banana Muffins | Eggless Sorghum Flour Banana Muffins

Eggless Jowar Banana Muffins

Eggless,dairy free,gluten free Banana muffins using sorghum flour.
Prep Time: 10 minutes
Cooking Time: 20 to 22 minutes
Makes: 8 muffins
Recipe source: Indiancuisine,You can find the original recipe here.
Ingredients:

1. Sorghum flour /Jowar flour - 3/4 cup
2. Baking soda- 1/2 tsp
3. Baking powder - 1/2 tsp( 1 large)
4. Salt - 1 pinch
5. Banana ,mashed - 3/4 cup
6. Sugar - 6 tbsp( i used brown sugar)
7. Oil (or melted ghee) - 1/4 cup
8. Vanilla extract - 1/4 to 1/2 tsp
9. Walnuts or cashew nuts ,chopped - 1 to 2 tbsp

Instructions:

Preheat oven to 180 deg C.Line the muffin tin with paper liners.

In a bowl,combine together sorghum flour,baking soda,baking soda and salt.

In a separate bowl ,combine together mashed banana,sugar,oil( i used ghee) and vanilla extract.Mix well until combined.

Gently fold in the flour mixture in two batches,just until combined.Do not over mix.

Fill the cupcake liners so that they are 3/4 th full.Top with chopped nuts,if desired.Bake at 180 Deg C for about 20 to 22 minutes or until a skewer inserted into the center of the cupcake comes out clean.Transfer to a wire rack to cool.

NOTES

• If the batter is too thick add 1 or 2 tbsp of water and mix gently.

Hummus and Curried Cauliflower Tartine

Hummus and curried cauliflower tartine

Quick and delicious hummus and curried cauliflower open faced sandwich.
Prep Time: 15 minutes
Cooking Time: 15 to 20 minutes
Serves: 4
Recipe adapted fr:here , Le pain Quotidien Cookbook
Ingredients:

1. Cauliflower ,cut into very small florets- 1/2 of a small
2. Turmeric powder -3/4 to 1 tsp
3. Cumin powder - 1 tsp
4. Freshly grated nutmeg - 1 pinch
5. Cinnamon powder - 1 pinch
6. Fresh Thyme leaves - 1 sprig( i used 1/4 tsp dried thyme)
7. Extra virgin olive oil - 2 tbsp
8. Salt - to taste

To serve:

1. Whole wheat sandwich bread,or sourdough bread,lightly toasted - 4
2. Hummus- as required( approx 3/4 cup)
3. Spring onion,chopped -1 tbsp
4. Extra virgin olive oil - 2 tbsp
5. Chili flakes - as required

Instructions:

Preheat oven to 220 deg C.In a bowl,combine together cauliflower florets,turmeric powder,cumin powder,nutmeg,cinnamon,thyme,olive oil and salt .

Transfer this to a baking tray ,bake for about 15 to 20 minutes or until lightly brown on top.Remove from the oven and set aside to cool.

To serve ,spread hummus on the bread and top with the curried cauliflower.Sprinkle the spring onion and chili flakes on top and drizzle with olive oil .

NOTES

• You find the recipe for hummus here.

Broccoli Paratha| Step by step recipe

Broccoli Paratha

Broccoli masala stuffed Indian flatbread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup( extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Broccoli stuffing:

1. Broccoli,grated- 1 and 1/4 to 1.5 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/4 tsp
6. Garlic ,finely chopped - 1/4 tsp
7. Kashmiri chili powder- 1/4 tsp( or to taste)
8. Turmeric powder - 1/4 tsp
9. Garam masala powder- 1/4  tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies ,ginger and garlic.Saute until onion turns golden brown.Now add kashmiri chili powder,turmeric powder and garam masala powder.Saute for few seconds.

Add grated broccoli and salt to taste.Cook until all the moisture evaporates. Divide the dough into 6  or 8 equal parts. 

Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.Place 1 tbsp  broccoli filling in  the center.

Bring all the sides to the center and seal tightly.Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 

Aloo Palak Curry | Step by step recipe

Aloo palak curry

North Indian style Potato - spinach curry.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2
Ingredients:

1. Spinach,cleaned- 1 bunch
2. Green chilies - 1 or 2( or according to taste)
3. Cinnamon - 1" piece
4. Cloves - 1
5. Cardamom- 1
6. Bay leaf - 1
7. Onion,chopped - 3/4 cup( 1 medium)
8. Ginger and garlic,finely chopped- 1.5 tsp
9. Coriander powder- 1 tsp
10. Turmeric powder - 1/4 tsp
11. Cumin powder - 1/8 tsp
12. Black pepper powder - 1/4 tsp
13. Tomato,finely chopped - 1/2 cup( 1 medium)
14. Sugar - 1/8 tsp
15. Water - as required
16. Potato,cubed and boiled - 1 large
17. Kasuri methi - 2 large pinches
18. Garam maasala - 1/4 to 1/2 tsp
19. Cream - 1/2 to 3/4 tbsp
20. Salt - to taste
21. Oil - as required

Instructions:

Bring water to a boil in a large pot.Put the palak leaves in the boiling water ,and allow them to boil for 1 to 2 minutes.Transfer the cooked palak to a bowl containing ice cold water.( This is done to stop the cooking and to preserve the green colour.)Drain and puree the spinach along with green chilies in a blender.Keep aside until required.

Heat oil in a pan,add cinnamon,cloves,cardamom and bay leaf.Saute for few seconds.Now add onion and saute until golden.

Now add ginger and garlic.Saute until raw smell leaves.

Reduce flame to low and add coriander powder,turmeric powder,black pepper powder and cumin powder.Saute for few seconds  and add chopped tomato.Mix well and cook over medium heat.

Cook until tomato turns mushy and oil starts to separate.Now add the pureed spinach and mix well.

Add sugar , sufficient quantity of water and salt to taste.Bring this to a boil and add kasuri methi and garam masala.

Now add the boiled potato and mix well.Cover and cook for few more minutes.Finally add the cream ,mix gently and switch off the stove.Serve with chapathi or rice.

NOTES

• You can substitute fresh cream with yogurt if desired.
• Adjust the quantity of water according to the consistency required.
• You can also shallow fry the potato cubes ,if desired.
• Adjust the quantity of green chilies according to your taste.