My Recipe Flavors

Butternut Squash - Apple Brushetta

noreply@blogger.com (Ekta) — Mon, 27 Nov 2023 03:00:00 +0000

Preparation Time: 5 min
Cooking Time: 20-25 min
Serves: 1 long french bread

Ingredients:

1 long french bread, sliced
2 cups butternut squash, diced
1 cup apples, diced
olive oil
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
salt to taste
black pepper to taste
1 cup ricotta cheese
4 cloves garlic, minced
8 fresh sage leaves, chopped
2 tbsp balsamic glaze

Method:

Preheat oven to 425° F.
Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, 1/2 tsp salt and 1/2 tsp black pepper.
Place in an even layer on a baking sheet and bake for 15 minutes.
In a small pan, heat a little olive oil on medium-high heat. Add garlic and sage leaves, saute for 1-2 minutes. Toss with the baked squash and apples.
Brush the sliced bread with olive oil, bake for about 5 min based on preference, set aside.
Combine ricotta cheese with the 1/2 tsp black pepper and 1/2 tsp salt, set aside.
Assemble brushetta - Spread ricotta cheese, then the roasted squash and apple mix. Drizzle with the balsamic glaze.

Kaddu (Pumpkin) Ki Subji

noreply@blogger.com (Ekta) — Mon, 27 Nov 2023 02:42:00 +0000

Preparation Time: 5min
Cooking Time: 20 min
Serves: 4-5

Ingredients:

1 Pumpkin/Kaddu - chopped into 1.2 inch cubes
1 Tomato
1.5 Inch Ginger
4-5 Green Chillies
50 gms Jaggery
Hing
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1/2 tsp Fenugreek Seeds
2 Bay Leaves
3 Dried Red Chillies
1 tsp Garam Masala
1 tsp Kasuri Methi
1 tsp Dry Mango Powder/Amchoor Powder
1/2 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder - less spicy & used for colour
1/2 tsp Rock Salt
1 tsp Salt
1 Pinch Baking Soda
1 Tbsp Coriander Powder
3 Big Spoon Mustard Oil

Method:

Heat mustard oil and add hing, cumin seeds, Fennel seeds, fenugreek seeds, bay leaves, dry red chilli, garam masala, kasuri methi, amchur powder and green chillies.
Add ginger and tomatoes and saute for 4-5 min.
Add Turmeric, Kashmiri Red Chilli Powder, Rock Salt, Salt, Baking Soda and Coriander Powder. Saute for 1-2 min.
Add Jaggery (gud) and saute till the oil separates.
Add pumpkin and roast on high flame for abut 5 min.
Reduce heat and let it cook till the pumpkin softens.
Garnish with cilantro leaves.

Khurma

noreply@blogger.com (Ekta) — Thu, 14 Sep 2023 16:06:00 +0000

Preparation Time: 5min
Cooking Time: 1 hour
Serves: Makes 1.5 boxful

Ingredients:

4 cups Atta
1 cup sugar
6 tblsp Rava
1/2 cup ghee - lukewarm
1/2 tsp salt

Method:

Grind Sugar and Rava in grinder.
Mix all above ingredients along with lukewarm ghee. (Moin lagana)
Make a hard dough of this using warm water.
Leave this dough for 10-15 min.
Cut into small rectangles and deep fry on low-medium heat

Bisi Bele Bath

noreply@blogger.com (Ekta) — Sat, 04 Feb 2023 21:33:00 +0000

Cooking Time: 25-30 min
Serves: 7-8

Ingredients:

1.5 cup Sona Masuri rice
1 cup Tuar dal
3-4 cups mixed vegetables - potatoes, carrots, green peas, green/red peppers, green beans, onions
2 tblsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
8-10 whole red chillies
3 tblsp cashews
1/2 tsp red chilly powder
1/2 tsp Turmeric
2 tblsp Tamarind paste
2 tblsp Bisi Bele Bath powder
8-10 kadi patta leaves

Method:

Pressure cook rice, dal and veggies in 7 cups water for 5 min in InstantPot.
Let the pressure release automatically.
Heat ghee in a separate pan. Add mustard, cumin, turmeric, red chilly powder, whole red chillies and cashews.
Add Tamarind paste, kadi patta and bisi bele powder.
Saute for a couple min.
Mix the contents a little. Check consistency and add water if needed.
Set instapot on saute mode.
Add the pan tadka mixture to the rice-dal.
Mix well. Serve hot.

Quick Alfredo Sauce

noreply@blogger.com (Ekta) — Tue, 21 Jan 2020 15:44:00 +0000

Cooking Time: 5 min
Serves: 1

Ingredients:

1 tblsp butter
1 tblsp Philadelphia cream cheese
1/2 cup milk
2 tblsp Parmesan cheese
garlic powder to taste
salt to taste
black pepper to taste

Method:

Bring all ingredients above to a boil on medium heat. Keep stirring continuously. The sauce thickens in 3-4 minutes. Remember that the sauce will thicken more on cooling - so keep that in mind.

Veg Manchurian

noreply@blogger.com (Ekta) — Thu, 02 Jan 2020 18:27:00 +0000

Preparation Time: 60 min
Cooking Time: 30 min
Serves: Makes about 25 balls

Ingredients:

Balls
Finely chopped 3 cups mixed veggies - cabbage, carrots, green beans, cauliflower, bell peppers (I got a pre-chopped mixed veggies from Trader Joes and ran it thru the food processor once more to finely chop them)
1 tblsp garlic powder/fresh garlic grated/minced
1 tblsp ginger grated
black pepper to taste
salt to paste
2 tblsp maida/all purpose flour
4 tblsp corn starch
oil to fry

Gravy
1 big onion - finely chopped
1 green pepper - finely chopped
1/2 cup finely chopped spring onions
2 tblsp garlic powder/fresh garlic grated/minced
2 tblsp ginger grated
3 tblsp soy sauce
1 tbpsp sweet chili sauce (I got from Trader Joes)
3 tsp Rice Vinegar
2 tsp ketchup
2 cups water
1 tblsp corn starch
black pepper to taste
salt to paste
oil to stir fry

Method:

Balls

Mix all ingredients under balls and make round balls.
Deep fry these balls at medium-high in oil. Keep aside. You can freeze these balls for later use as well.

Gravy

Heat oil in a pan.
Stir fry ginger and garlic.
Stir fry onions and spring onions. Keep some spring onions aside for garnish
Stir fry pepper.
Add all sauces, vinegar and ketchup once the peppers are soft as per your liking.
Add water, black pepper and salt and boil. Taste seasoning and adjust sauces and spices.
Mix corn starch in a little water (1/4 cup). Add this slowly to the nicely boiled gravy while stirring. The gravy will start to thicken. Boil for some time. Note that the gravy thickens as it cools. So keep it on the more watery side. You can add more water mixed corn start if needed.
Add manchurian balls before serving and heat thoroughly. Garnish with spring onions and serve hot.

Baked Tofu

noreply@blogger.com (Ekta) — Thu, 02 Jan 2020 17:48:00 +0000

Preparation Time: 30 min
Cooking Time: 30 min

Ingredients:

Extra Firm Tofu - I get Trader Joes brand
1 tblsp olive oil
1 tblsp cornstarch
for seasoning - garlic powder, soy sauce, salt and pepper

Method:

Preheat oven to 400°F
Even the most firm variety of tofu contains a lot of water. So in order to get our tofu nice and crispy, we need to drain some water. For this, lay a paper towel on a flat surface, and place the tofu on top of the paper towel. Cover with another layer of paper towel. Then place a cutting board on top, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
Once the tofu has drained cut the tofu into your desired shapes.
Add tofu to a large mixing bowl. Drizzle it with olive oil (1 tblsp), and toss gently to coat. Sprinkle evenly with cornstarch and seasonings (I use garlic powder, soy sauce, salt and pepper). You can use any seasonings you like (Trader Joes 21 spice mix is good too). Toss gently again until the tofu is evenly coated.
Arrange tofu on a parchment paper lined baking tray. Do not use aluminium foil as tofu sticks to this. Bake for 15 min. Then remove the baking sheet from the oven, and flip each tofu piece to cook evenly on the other side. Return to the oven for 15 more minutes, or until the tofu reaches your desired level of crispiness.

Vegetable Biryani

noreply@blogger.com (Ekta) — Wed, 13 Jun 2018 13:44:00 +0000

Preparation Time: 30 min
Cooking Time: 30 min
Serves: 4

Ingredients:

Rice - 1 cup
Potato - 1 small
Cauliflower - about 9-10 florets
Beans - 8-10
Carrots - 1 long or 5-6 baby carrots
Onions - 1
Garam Masala - 1 tsp
Shaan Biryani Masala - 3 tsp
Turmeric - 1/2 tsp
Bay Leaves - 2-3
Salt to taste
Yoghurt - 3 tblsp
Ginger-Garlic paste - 1 tsp
Mint Leaves - 1 bunch chopped
Coriander Leaves - 1/2 bunch chopped
Oil 2 tblsp
Ghee - 2 tblsp
store bought Fried Onions - 1 box

Method:

Soak rice for 2 hours
Chop all veggies and marinade in yoghurt, salt, ginger-garlic paste
Heat a little oil in a pan and fry onions. Saute a little and then add turmeric, garam masala, biryani masala, and bay leaves. Saute some more. Then add all marinated veggies and let cook to about 80%. Keep aside.
Boil water in a pan with some salt and some mint and cilantro leaves. Add rice when the water starts boiling. Cook the rice to about 75%. Drain rest of the water and keep aside.
In a flat pan, make a layer of veggies, rice, mint and coriander leaves and fried onions. Make a second set of layers in the same order. Pour ghee over the rice. Cover the pan tightly with a foil cover.
Bake in an oven at 200 degrees for about 20 min to infuse the flavors.

Upma

noreply@blogger.com (Ekta) — Sun, 17 Sep 2017 15:12:00 +0000

Preparation Time: 5 min
Cooking Time: 10-15 min
Serves: 2-3

Ingredients:

1 cup roasted rava
2.5 cups water
1 finely chopped onion
1/2 cup chopped veggies
1 tsp mustard
1/2 tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
10-12 curry leaves
1 finely chopped green chilli
1 tsp grated ginger
2 tsp lemon juice
3 tblsp cashews
cilantro leaves
salt to taste

Method:

Heat pan on medium-high heat and add 1ctsp mustard seeds.
When they start to splutter, add 1/2 tsp cumin seeds, 1 tsp chana dal and 1 tsp urad dal.
When they slightly brown, add cashews and fry 20-30 sec
Add onions and fry till translucent
Add green chilli, grated ginger and curry leaves and saute for a min
Add veggies and let them cook.
Add 2.5 cups water, salt and 2 tsp lemon juice and get it to a rolling boil
Continue on medium heat and slowly add roasted rava. Keep stirring as you go.
Cover for about 2 min to let the rava soak in the water
Sprinkle some Cilantro leaves on top and serve with coconut chutney or pickles

Punjabi Kadhi

noreply@blogger.com (Ekta) — Sun, 11 Dec 2016 21:09:00 +0000

My kadhi came out exceptionally well today and so penning it before I forget any details. I have always wanted to learn how to make kadhi - correctly and perfectly spiced. I have eaten some exceptionally good kadhi's at friends house, got the recipe and tried the same at home... but it has never turned how I expect it to turn out. Well not today. For some reason, doing those same things today got me a very good kadhi....

Preparation Time: 10-15 min
Cooking Time: about 30 min
Serves: 5-6

Ingredients:

For Yoghurt mixture

2 cups dahi
10 tblsp besan (gram flour)
1/2 tsp turmeric
1/4 tsp red chilli pwd
1/2 tsp Garam Masala
1/4 tsp hing (asafetida)
salt to taste

For Tadka

2 tblsp Mustard oil
1 tsp jeera (cumin seeds)
10 Methi seeds
1/4 tsp hing (asafetida)
1 tblsp grated ginger
1 tsp garlic paste
1 small onion - chopped fine
2 red whole chillies
10 curry leaves

Method:

Mix the contents under "Yoghurt Mixture" into a smooth paste. Add 4 cups water and mix well.
Heat mustard oil in a pan on medium heat.
Add 1 tsp jeera, 10 methi seeds, 1/4 tsp hing and let it splutter on low heat.
Add chopped onion and fry till transluscent.
Add 1 tblsp grated ginger and 1 tsp garlic paste and fry.
Add curry leaves, 2 whole red chillies (broken) and fry for another min.
Add yoghurt misture and bring kadhi to a boil.
Simmer and let boil with stirring in between for about 15-20 min. Keep a watch and do not let the kadhi stick to the bottom. If it thickens a lot, add a little hot water.
Add pakoras/boondi/veggies to the kadhi based on preference. I added Deep frozen spinach pakoras air fried.

Eggless Vanilla Cake

noreply@blogger.com (Ekta) — Wed, 17 Aug 2016 14:20:00 +0000

Mom made this for my birthday. She has given up eating egg and so the eggless cake. This is so good that I had to make a note of it.

Preparation Time: 30 min
Cooking Time: 40 min

Ingredients:

3 cups flour (all maida / all atta / 50-50 maida-atta)
2 cups powdered sugar
1 cup oil
2 tsp baking powder
1 tsp soda
a pinch salt
3 tsp Vanilla Essence
1 1/2 cup milk

Method:

Preheat oven at 350F.
Sift flour, baking powder, soda and salt 3 times.
Beat sugar and oil to mix well
Add 1 cup milk and Vanilla essence and beat a little more
Add flour slowly as you beat
Add more milk based on consistency
To make marble cake, add 2-3 tblsp cocoa powder to about 1/4 batter and mix it in with a ladle
Pour in pan. Add some nuts to the top of the cake batter in the pan to decorate with nuts.
Bake at 350F for about 50 minutes

Buttercream Icing

noreply@blogger.com (Ekta) — Sun, 27 Dec 2015 20:24:00 +0000

Makes about 2 cups

Ingredients:
3 cups sugar
1/3 cup butter, softened
1 1/2 tsp vanilla essence
2 tblsp milk

Method

1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk. If frosting becomes too thin, beat in a small amount of powdered sugar.

Sugar Cookie

noreply@blogger.com (Ekta) — Sun, 27 Dec 2015 20:05:00 +0000

It's Christmas time and what better time to make sugar cookies. Found this recipe on Internet and it's so easy that my daughter made it with my help in rolling the dough.

Preparation Time: 15 min

Cooking Time: 10-20 min

Makes: about 3 dozen cookies

Ingredients:
3 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter
1 cup sugar
1 egg
1 tsp vanilla essence
1 tblsp milk
Powdered sugar - when rolling dough

Method

1. Sift flour, salt and baking powder.

2. Beat butter and sugar in the electric stand mixer till it becomes lighter in color.

3. Add egg, vanilla essence and milk and beat till the mixture combines.

4. On slow speed, add flour slowly and beat till the dough starts to pull away from the sides.

5. Grease your palms with a little oil before handling the dough. This ensures it doesn't stick to your hands. Divide the dough into 5-6 equal parts. Wrap each part in cling wrap and refrigerate for about 2 hours.

6. Preheat oven to 375.

7. Sprinkle some powdered sugar on the counter. Take 1 part out and roll it out. Make sure it doesn't stick to the bottom and to the rolling pin. You can be generous in using the powdered sugar. Cut out desired shapes and place on parchment paper in baking tray. Keep about an inch between the cookies. Use left out dough after cut outs to roll again and cut more cookies. The dough becomes softer as you roll, so you need to be quick. You could freeze the softer dough for quick 3-4 minutes to harden it or roll the soft dough carefully.

8. Bake for about 9-10 min flipping once at half time.

9. Cool cookies before icing or enjoy without icing.

Bread Pizza

noreply@blogger.com (Ekta) — Sun, 06 Dec 2015 15:28:00 +0000

I had forgotten all about this breakfast dish that my mom made frequently. When she made it again last month during her visit here, I remembered how quick, easy and healthy this is. Made it for breakfast this morning and the kids are loving it.

Preparation Time: 15 min

Cooking Time: 5-10 min
Makes: about 6-8

Ingredients:

Finely cut Cabbage 1 cup

Finely cut carrots 1/4 cup

Finely cut onions 1/2 cup

Finely chopped green pepper 1/4 cup

Rava 4 tsp

Milk 10 tsp

Salt to taste

Black pepper to taste

Method

1. Mix all the listed ingredients well.

2. Spread the mixture on a bread slice. You can put less or more depending on how you like it.

3. Heat a non-stick griddle to medium to high heat.

4. Place the bread slice with mixture upside down on the griddle such that mixture is on the griddle. Be careful and quick so that the mixture stays under the slice.

5. Press it down. The mixture needs to stick together and to the bread.

6. If you want you can apply some butter on the bread. Carefully flip the bread to crisp the bread slice.

7. Cut into triangles and serve. My kids like to eat it with ketchup.

Note:

1. You can substitute the vegetables to what you prefer.

2. You can substitute milk with heavy cream or malai.

Tomato Ketchup

noreply@blogger.com (Ekta) — Wed, 02 Dec 2015 03:27:00 +0000

Homemade sauce(ketchup) always reminds me of the long process we had at home growing up. Every year, mom would make 15-20 big bottles of tomato sauce to last us the year. We always ran out towards the end.

Considering the long process involved in making it, we started buying tomato ketchup from the store till my daughter tasted my Mom's tomato sauce at my brothers home.

My mom made tomato sauce since my brothers 3 year old daughter loves ketchup and eats everything with ketchup. The sauce was made at home to make sure she eats healthy. My daughter loved this homemade ketchup during our visit so much that she insisted I make it. So here it goes... Got this recipe from my mom...

Preparation Time: 1 hr

Cooking Time: 2 hrs
Makes: 3 1/2 bottles (wine sized)

Ingredients:

Tomatoes 7kgs

Onion 600gms

Ginger 400gms

Garlic 150gms

Black salt 4tsp

Sugar 2 cups

Garam masala 1tsp

White Vinegar 12tsp

Method

1. Make a purée of tomatoes, onion, garlic and ginger.

2. Strain this purée.

3. Boil in a pan for about 2 hrs till the sauce thickens and is not runny.

4. Add black salt, sugar and garam masala.

5. Let it cool,

6. Add vinegar. Mix well and store immediately in air tight bottles.

Note: Remember to wash bottles beforehand and dry completely.

Kaddu (Pumpkin) kachori

noreply@blogger.com (Ekta) — Tue, 11 Nov 2014 14:13:00 +0000

Preparation Time: about 30 min
Cooking Time: about 30 min

Ingredients:

about 3 cups wheat flour
1/2 small Pumpkin
hing - a pinch
1 1/2 tblsp sof powder
1 tsp dhaniya powder
salt to taste
2 tblsp oil

Method:

Peel the pumpkin and boil for about 10-15 minutes. Drain the water.
Mash the boiled pumpkin and add to flour along with all the other ingredients.
Knead into a hard dough. You can add a little water if needed or add more flour if too soft. I normally add flour slowly based on kneading.
Roll out small puris and deep fry in medium to hot oil.

Classic Red Wine Sangria

noreply@blogger.com (Ekta) — Fri, 31 Oct 2014 16:29:00 +0000

I am not a wine person. I have tried a lot of wines to develop a taste but just don't like them. My brother and sister have taken me to a lot of vineyards to try out new kinds of wine but "Nope, wine not happening for me". Considering the benefits of wine, Sangria was the way to go... and.... my Diwali party was next weekend. So tried this at my party. AND... VOILA... it was a huge success. We made less thinking it would be TERRIBLE and no-one would want to drink it, since we have never ever made any cocktails/mocktails or any kind of tails... But we ran out!!! Everyone loved it... So in it goes in my recipe book or blog.

Overall Time: 5 min
Serves: About 6 glasses

Ingredients:

1 750 ml bottle of red wine
1 cup soda water
½ cup sugar
1 cup Orange Juice - any brand
lime wheels from 3 lemons

Method:

Mix all of the above except soda beforehand in a pitcher.
Add soda just before serving (just before party in my case) and serve.

Notes:

We made using 3 bottles of different kinds of red wine. They were of different brands too, but didn't matter in the Sangrai. Maybe we got lucky...

Coconut Macaroons

noreply@blogger.com (Ekta) — Fri, 31 Oct 2014 16:05:00 +0000

Remember coconut barfi... Well my mom used to make it, but I didn't try it till now. My 2nd grader learnt this at her school cooking class and has been insisting on making these. Reminded me of coconut barfi's... and the recipe she got was so simple... So made it this Diwali.

Preparation Time: 5 min
Cooking Time: 30 min
Serves: About 20

Ingredients:

1 package (14 oz) sweetened shredded coconut
1 can (14 oz) condensed milk
2 tsp vanilla extract
1/4 cup chocolate chips (optional)
1/4 cup pecans (optional)

Method:

Preheat oven to 350 degree F.
Mix all the above ingredients well.
Drop spoon fulls onto a greased or foiled baking tray.
Bake till its slightly browned on top and edges. About 30 min
Cool and enjoy. I observed that eating them the next day or so makes them better. Initially they are very sticky in the mouth with all the condensed milk but a day or two later they are perfect.

Watermelon Mojito

noreply@blogger.com (Ekta) — Thu, 22 May 2014 17:02:00 +0000

Summers are almost here and I came across this mojito on food network and thought to myself "What better time?"

Total Time: 15-20 min
Serves: 2

Ingredients:

30 mint leaves
2 cups watermelon puree
1/2 cup sugar syrup
1 1/2 cup Rum
6 tblsp Lime Juice - freshly squeezed

Method:

Crush the mint leaves slightly in a mortar and pestle.
Make sugar syrup by boiling 1 cup sugar in 1 cup water till the sugar dissolves.
Mix together mint leaves, watermelon puree, Rum, sugar syrup and lime juice. And mojito is ready to serve.

Creamy Spinach

noreply@blogger.com (Ekta) — Mon, 23 Sep 2013 12:49:00 +0000

My mom is here and this is the recipe I learnt from her during her visit. It was an instant hit with everyone at my home including the kids. So love it...

Preparation Time: 15-20 min
Cooking Time: 15-20 min
Serves: 5-6

Ingredients:

1 tblsp self raising flour(Maida)
2 cups milk
1 tsp butter
2 bunches of spinach - cut fine
1 block (about 200-250gm) Indian cottage cheese (Paneer) - crumpled
1 large Onion - cut small
1 tsp cumin (Jeera)
2 tomatoes - cut fine
1/4 tsp turmeric (haldi)
2 tsp Kitchen King masala
1/2 tsp Garam Masala
1 tsp oil
1 tsp sugar
salt to taste

Method:

Roast 1 tblsp maida in 1 tsp butter.
Take the roasted maida in a cup and add 1/4 cup milk and mix till there are no lumps. Keep aside.
Heat about 1 tsp oil and add jeera. Let it splutter. Fry onions till golden.
Add tomatoes and fry till done. (It becomes all mushy and changes color slightly.
Add turmeric, Kitchen king masala, garam masala, sugar and salt.
Add the chopped spinach. Let it soften.
Add the maida-milk mixture (prepared earlier) to spinach in wok. Add 3/4 cup milk and keep stirring.
Add crumpled paneer. Mix well.
Add milk based on consistency needed. Serve with roti/parantha.

Summer Rolls

noreply@blogger.com (Ekta) — Thu, 02 May 2013 22:27:00 +0000

A recipe from my friend Jaya, which I finally tried at my summer party this year. A big hit...

Preparation Time: 10 min
Making Time: 20-30 min
Serves: 4-5

Ingredients:

Rice wrap - 4 sheets - Rose Spring roll wraps(from asian/chinese store)
Rice noodles - 1 block
1 Lettuce
Carrots - grated
Cucumber - grated
Basil leaves

Method:

Boil rice noodles according to instructions on packet.
Take hot(not boiling) water in a big dish. Take a rice wrap, soak in for a few seconds(till it is soft enough to roll) and place it on another plate. TIP: spray a little oil on this plate to avoid the wrap sticking to the plate.
Place a lettuce leaf, some carrots, some cucumber and noodles towards one end of the wrap, spread horizontally in a line. Remember you need to be able to roll it. Leave some space at the ends to seal from there.
Start rolling the wrap tightly. Seal the ends as you go.
Cut the roll into 3-4 pieces using a sharp knife.
Arrange the rolls stading up on a plate and serve with a sauce of your choice.

Sauce options

Stir together lemon juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.
Take crunchy peanut butter and dilute it with water, vinegar two spoons, soy sauce 5 spoons or more as needed, cut green chilies into small pieces and add them too; mix and set aside.

Vegetable Fettuccine

noreply@blogger.com (Ekta) — Thu, 02 May 2013 22:18:00 +0000

I got this recipe online and noted it down. Finally today I got the chance to try it out. I modified it a little based on the ingredients I had on hand and it tasted very delicious. Quick, easy and tasty... So here goes...

Preparation Time: 10-15 min
Cooking Time: 20 min
Serves: 4-5

Ingredients:

2 carrots, sliced thin
1 small bunch broccoli, cut into small florets
1/2 cup peas
1 box(12 oz) cooked and drained fettuccine noodles
Salt to taste
1/4 tsp garlic powder
1/2 cup heavy cream
Freshly grated Parmesan cheese (about 1/2 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon dried or fresh basil
Freshly ground pepper

Method:

Heat olive oil in a pan and saute the vegetables till tender but firm.
Add salt, garlic powder, basil and black pepper. Add cream and cheese and heat it for about 2-3 min.
Add cooked fettuccine and mix well.

Veggie Wraps

noreply@blogger.com (Ekta) — Fri, 07 Dec 2012 16:17:00 +0000

Well I had feta cheese and tortilla in my fridge and I wanted to make some quick snack for my daughter and her friend. A quick snack it was....

Total Time: 15 min

Ingredients:

Whole Wheat tortillas
Feta cheese
lettuce
shredded carrots
green/red peppers
chopped baby spinach
shredded cabbage and any veggies you want

Method:

Warm a tortilla both sides on a pan or in a microwave.
Place the veggies and feta in the center.
Roll the tortilla into a roll. First fold 2 sides inward, then roll from bottom slowly keeping the veggies in.
Cut in half for better display.

Zucchini Feta Flapjacks

noreply@blogger.com (Ekta) — Tue, 04 Dec 2012 22:15:00 +0000

I came across this recipe from Kashi in a magazine and I just had to try it out on my kids.... It is so healthy and looked like pancakes... and my kids love pancakes... made it today for evening snack time and they loved it... mission accomplished...

Preparation Time: 10 min
Cooking Time: 5 min
Serves: 4

Ingredients:

3 cups grated zucchini - about 2 zucchini's
1/4 cup crumbled feta cheese
2 eggs + 1 egg white, beaten lightly
3/4 cup whole wheat pastry flour (mixed whole wheat and all purpose flour in the ratio of 1:1)
3/4 tsp baking pwd
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano

Method:

Press the grated zucchini tightly with hand or between paper towels to remove excess water.
In a bowl, mix all the above.
Heat a pan and spread about 2 tblsp of mixture per flapjack to about 4-inch circle.
Cook the flapjacks for about 3 minutes each side.

Tomato Chutney

noreply@blogger.com (Ekta) — Wed, 03 Oct 2012 16:27:00 +0000

I always wanted to be able to make tomato chutney to go with dosa. I got this recipe from my friend who is a very good cook. I tried it and it turned out pretty tasty.

Ingredients:

3 Green/Red Tomato
3 Onions
2 Whole Red Chilli
1 tblsp Dhaniya/Coriander seeds
2 pinch hing
1 tsp Rai/mustard
about 8-10 curry leaves
salt to taste
2 tsp oil - more if you want to keep for long

Method:

Heat 1 tsp oil in a pan. Add dhaniya seeds, red chillies, cut onions and tomatoes, salt and hing. Saute for a few minutes.
Take off the gas and let it cool down.
Blend in a mixer to a fine paste. It will be watery.
Heat another tsp of oil. Add Rai and curry leaves. Let it splutter and then add the onion-tomato paste made earlier.
Keep cooking till all the water is gone and it is of the required chutney consistency.