Oven Baked Chickpeas

Ingredients:

Chickpeas/garbanzo - 1 cup soaked overnight
Sea salt - 1 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Olive oil - 2 tsp

Method:
Pressure cook chickpeas for 1 whistle. Drain the chickpeas and pat dry completely.

Preheat oven to 400F

Line a baking tray with parchment paper and keep aside.

In a mixing bowl, take the chickpeas. Add all the powders and mix well. Finally coat the chickpeas with olive oil. Ensure that it is coated well in oil. Spread the chickpeas onto the baking tray into a single layer. Bake it in the 2nd lowest rack for 30 mins. Remove and give it a toss. Spray Pam. Bake again for another 18-20 mins. Take out and cool. Store in an airtight container.

Crispy crunchy snack ready!

Fruit Popsicle

Ingredients:

Grapes- 1/2 cup (seedless)
Kiwi - 1
Blueberries - 12

Method:

Put grapes in a blender and extract its juice.

Cut kiwi into thin slices.

Into each popsicle mold, place kiwi slices and throw in a few blueberries. now pour the grape juice to  the top leaving a 1/4" gap.

Place the mold in the freezer for at least 6 hrs.

To remove the ice from the mould, place the mold in a bowl filled with enough water to cover half the mold. Leave it in the water for 20 secs. Twist and pull. Yummy juicy popsicle ready!  

Notes:

• Sugar/honey can be added if the juice is not sweet enough
• Watrmelon juice can be used instead of grapes. 

Egg Spinach Mushroom Cups

Ingredients:
(makes 6)

Eggs- 3
Water - 1 1/2 tbsp
Oil - 1 tsp + 1 tsp
Spinach - 1/2 cup chopped
Mushroom - 6 chopped
Carrot, beans & cabbage - 1/3 cup together
Salt - 3/4 tsp
Chili powder- 1 tsp
Cheese - 1/4 cup grated
Olive oil - 1 tsp

Method:
Preheat oven to 375 F
Take a muffin tray, spray pam and keep aside.
Heat a non-stick pan with 1 tsp oil. saute the chopped spinach for 5 mins. Keep aside. In the same pan, add the mushroom and saute till it gives out all the water. Add salt and chilli powder. Cook till mushroom becomes dry. Keep aside. In the same pan, pour the remaining oil if needed.  Saute the carrot beans mixture till almost cooked. take off heat.
In a bowl, break open the eggs and beat till combined. Add water. Then add spinach, mushroom and carrot mixture. Mix well. Finally add cheese and oil.
Pour the egg mixture into the greased muffin pan 3/4th way up.
Bake for 18 mins. If the egg isnt completely set, bake for another 2 mins.

Notes:

• I did not use olive oil.
• If frozen spinach is used, ensure all excess water is removed before sautéing.

Okra/Bhindi/lady's finger Peanut Fry

Peanut Masala Okra

Ingredients:

Oil - 2 tbsp + 1 tbsp
Okra - 25 (cleaned and cut into 1/2" pieces)
Peanuts - 2 tbsp
Onion - 1 sliced thin
Garlic - 2 cloves chopped fine
Turmeric - a pinch
Salt - 3/4 tsp
Lemon juice - 1 tsp

To grind:
Cumin seeds - 1/2 tsp
Channa dal - 1/2 tbsp
Urad dal - 1/2 tsp
Peanuts - 2 tbsp
Ajwain/carom seeds - 1/2 tsp
Asafetida - a pinch
Dry red chilli - 3 whole (5 for spicier version)

To temper:
Cumin seeds - 3/4 tsp
Curry leaves - few
Asafetida - a pinch


Method:

In a pan, dry roast the ing. Under to grind till they give out aroma. Turn off heat, cool and grind to a powder.

In the same pan, pour 2 tbsp oil and fry the okra on med-high heat for around 5 mins. The okra needs to brown slightly and be almost cooked. Keep aside. 

Pour the remaining oil and add the items to temper. Then add peanuts and sauté till roasted. Add onion and garlic. After onion is browned, add turmeric and masala powder. Mix well. Sprinkle some water if needed. Finally add okra and salt and sauté for a few mins. Make sure that the onion masala is well coated with okra. Turn off heat. Sprinkle do e lemon juice on it.

Tawa Pulao

A quick veg pulao with leftover rice.

Ingredients:

Butter - 1 tbsp
Onion - 1 sliced mid-length
Ginger garlic paste - 1 tsp
Tomato - 2 chopped
Turmeric - a pinch
Capsicum - 1/4 cubed
Salt - 1 3/4tsp
Pav bhaji masala - 1 tbsp
G. Chilli - 1 chopped fine (optional)
Potato - 2 small (peeled, cubed & boiled)
Peas - 1/4 cup
Water - 1/4 cup
Boiled rice - 2 cups
Coriander leaves - 1/4 cup chopped


Method:
Melt butter in a tawa. Add onion and sauté for 2 mins. Add GG paste and cook till there is no raw smell. Add the tomatoes and cook till mushy. Then add turmeric, capsicum and half of the coriander leaves. Mix well. Add salt, Pav masala and chilli. Sauté for 2 mins. Add potato, peas and water. Let the masala and veggies come together.

After cooking them for a few mins, add the boiled rice. Mix well and garnish with the remaining coriander leaves.

Oven Baked Potatoes

An easy condiment!

Ingredients :

Potato - 3 big cubed
Garlic - 2 (optional)
Turmeric - a pinch
Salt - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Olive oil - 2 tsp

Method:
Preheat oven to 400F.
Line a baking tray with parchment paper and spray Pam.
In a mixing bowl, toll all the ingredients together and make sure the potatoes are well coated in oil. Spread the potatoes onto the baking tray and bake for 30 mins. Take out and give a toss. Bake again for 20 mins. You can stop here if potatoes are crispy and done. Else bake for another 10 mins.

Notes:

• The spice mix can be adjusted to your taste,
• Fresh herbs can be used.

Cabbage Fry

Ingredients:

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Dry red chilli - 2
Asafetida - a pinch
Onion - 1/2 sliced long
Cabbage - 1 small chopped
Turmeric - a pinch
Salt - 1 tsp
Chilli powder - 1 tsp

Method:
In a wide non- stick pan, pour oil and temper with the ingredients till asafetida. Add the onion and sauté till brown. Add the cabbage. Mix well. Cover and cook on med-low heat for 15 mins stirring every now and then. When cabbage is half cooked, add turmeric, salt and chilli powder. Cover and cook again for another 15-20 mins or until done.

Serve with rice or roti.

Quick Cabbage & Peas Rice

A lunch box recipe!

Ingredients:

Cooked rice - 2 cups

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Curry leaves - few

Asafetida - a pinch

Peanuts - 2 tbsp

Turmeric - a pinch

Cabbage - 2 1/2 cups

Peas - 1/4 cup

Salt - 1 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Coriander leaves - to garnish

Method:

In a non-stick pan, pour oil. Add mustard seeds. Once it splatters, add cumin seeds, curry leaves & asafetida. Sauté peanuts. Add cabbage and turmeric. Sauté for 5 mins and add peas. When cabbage is half cooked, add the powders - salt, chilli and coriander powder. Sauté for another 2 mins. Ensure that cabbage is slightly crunchy. Add the cooked rice. Mix well. Garnish with coriander leaves.

Note:

Peas is optional. Can make the same with cabbage alone.

Green Rice/Coriander Mint Rice ( Lunch box recipe)

Ingredients:

Green chutney - 1/4 cup
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Peanuts - 2 tbsp
Onion - 1/4 chopped
Green chilli - 1 slit
Salt - 1/2 tsp
Cooked rice - 2 cups


Method:
Make and store green chutney in advance.
In a pan, pour oil and temper with the mentioned ing. Add peanuts and sauté till it turns light brown. Add onion and chilli. Sauté well and add the green chutney. Add little water along with salt and bring it to a boil. Turn off heat and cool.
Mix with white rice.

Green rice ready!


Notes:

• Adjust the quantity of green chutney acc to your taste.
• Alternatively, use raw rice - after sautéing onion, add rice. Fry in oil for a min. Then add green chutney and mix well. Sauté for a few mins before adding the water required to cook the rice.

Yarn Bookmark

An easy Pom Pom bookmark made from yarn.

Instructions:

1. Cut a 10" piece and 15" piece of the yarn and keep aside.
2. Begin by rolling the yarn around your 3 fingers. Roll them tight enough but not too tight. Wrap them around 100 times. It needs to be thick. Cut the yarn once rolled.
3. Carefully take them off the fingers and place them on top of the 10" piece of yarn. Tie it around the rolled yarn around the middle and secure it well with a couple of knots.
4. Now there will be loops on either side. To attach the tail, add the 15" piece of yarn to the 10" piece. Secure it tight.
5. Run the scissors through the loops and cut them all on both sides. This will result in a big fluffy Pom Pom.
6. Trim the ball to the required size.

Bookmark ready!

Refer to YouTube for a video tutorial on Pom Pom.

Aloo Bhindi Subzi

Ingredients:

Potato - 4 small (peeled & cubed)
Okra - 1 pound chopped into 1/2" pieces
Onion - 2 big finely chopped/cubed
Tomato - 2 chopped
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Chilli powder - 2 tsp
Salt - 1 1/2 tsp
Coriander leaves - to garnish

To temper:
Oil - 2 tbsp
Cumin seeds - 1 tsp
Carom seeds/ Ajwain - 1/2 tsp
Asafetida - a pinch


Method:
Cook the peeled potatoes and keep aside.
In a pan, pour little oil and fry the okra till it is cooked. Keep aside.
Pour oil in a pan and temper. Add the onion and tomato. Sauté till they are well cooked. Add the 4 powders. Sauté for two mins and add the 2 veggies. Add salt. Cook them together for 5 mins. Finally, garnish with coriander leaves and turn off heat.

Best when served with roti!