Eat Right! Live Happy

Vibrant Purple Pasta

Purple cabbage, more commonly known as red cabbage, is a colorful variety from the brassica family. Purple cabbage has a relatively high ratio of nutrients and vitamins

Cooking Cabbage:

When you cook the purple cabbage, avoid boiling it, as the water will sap the nutrients from the vegetable. Sauteing purple cabbage works well for most dishes. When comparing purple cabbage to other varieties, the notable difference is the antioxidant levels. The deeper pigmentation in purple cabbage indicates a richer supply of anthocyanins, which can help lower your risk of cancer, heart disease, macular degeneration and many other diseases. (read more Here)

Ingredients:

Whole wheat pasta (off your choice) : 1 cup
Purple cabbage - Shredded -2 cups
Chopped green bell pepper - 1/2 cup
Chopped Tomato - 1/2 cup
Alfredo sauce - 1/2 cup
Olive oil - 1 Tbs
garlic - 1 clove chopped finely
Salt and pepper
Dried basil, Rosemary, thyme
Prego pasta sauce (optional)

Easy steps:

1. Boil pasta according to the package.
2. While pasta is cooking, prepare purple cabbage
3. Heat oil, saute garlic for few seconds.
4. Add purple cabbage, tomato, pepper
5. Add salt and pepper to taste
6. Give a nice mix, and saute them.
7. Cover and cook for couple of minutes.
8. Now add Alfredo sauce and turn the heat to low. saute if for couple of minutes.
9. Add the dried herbs.
10. Add the cooked pasta and pepper to taste
11. Mix it gently.
12. Serve the warm pasta with pasta sauce like prego (optional)
13. I served with boiled corn to make my plate more colorful and healthy.

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Oatmeal & Barley cookies

We are trying use less all purpose flour and use more whole grain's in our diet. Whole grains are high in fiber and iron rich.

Yesterday I prepared oatmeal and barley cookies without adding a pinch of maida or all purpose flour. It turned out very good. try it out yourself.

Ingredients required :

Oatmeal (quick) - 13/4 cup
Barley flour - 3/4 cup
Whole wheat flour - 1/4 cup
2 large eggs at room temperature
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1 tsp
Vanilla extract - 1 Tbs
Cinnamon - 1 Tbs
Sugar - 3/4 cup
1 stick unsalted butter at room temperature

Optional but recommended:
Raisins - 1/4 cup
Chopped walnuts - 1/4 cup
Chocolate chips - 1/4 cups
Wheat germ - 1/4 cup (high in protein and fiber)

Easy steps :

Heat the oven to 350f. And spray the cooking sheet with oil or butter. You can use the parchment sheet as well.
You can use food processor or electric hand mixer.

1. Cut the butter in to small chunks and beat them for a minute.
2. Add sugar, vanilla extract and beat them until smooth.
3. Add the eggs and beat until smooth and fluffy.
4. In a separate bowl, add barley flour, wheat flour, salt, baking soda, baking powder, Cinnamon and give it a nice mix.
5. Now slowly add this dry flour mix to the beaten egg bowl and mix gently.
6. Add oatmeal and mix it well
7. Now add all the optional ingredients like raisins, chocolate chips etc.
8.Give it a nice mix. At this stage you can just use the spatula to mix it.
9. Use the ice-cream scoop to scoop off the dough to cookie sheet and spread it around to make your desired shape and thickness.
10. Pop it in the oven for 12-15 minutes, until the inserted knife comes out smooth.
11. Immediately transfer the cookie to another sheet to stop cooking.
12. Let it cool down and enjoy the cookie with milk or coffee.

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Avocado Roti

My friend poorna told me that, she prepared this avocado roti and it came out very good. And I tried them yesterday in my home and wow! it so soft and tasty and off course healthy!. Thanks poorna for the idea :)

This is how I prepared.

Ingredients:

1 ripened Avocado
Whole wheat flour - 21/2 cups (adjustable)
Salt - 1 Tbs
Sugar - 1 Tbs
Yogurt - 1/2 cup
Oil - 1 Tbs
Garam Masala - 1 Tbs
Water - Couple of Tbs

Steps:

Cut the avocado into half and takeout the big pit or seed.
Scoop the inside flesh and mash them smoothly.
Add salt, sugar, yogurt,Garam masala
Add the wheat flour and start kneading with a clean hand
Keep on adding little bit of water as required.
Do not over-do with water.
Make tough dough
Add oil and kneed once again.
Keep it covered for half an hour.
Take a small ball from the dough and roll from center with a rolling pin.
Roll it to make roti.
On a hot pan, cook on a medium high flame on both side. Apply some ghee or clarified butter on both sides.
Cook until you see the golden brown spots on both sides.
Enjoy the hot and healthy roti.
I served with sauteed pumpkin chunks.

Sorry, I could not take pictures of these yummy roti.

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Healthy, lemony red lentil soup

This is a very healthy and filling soup which will take less to no efforts to cook but you will get most of your daily nutritious going inside your body. I was thinking if arushi is going to like it or not, but ahh! she loved it. This is going to be regular soup variety dinner in our home!.

Ingredients: (Serving size 4 adults)
Red lentils - 2 cups
Potato - 1 big pealed and cubed
Carrot - 1, chopped
Peas - 1/2 cups
Paneer - cubed (optional)
Corn - 1/2 cup
Onion - 1/2 cup, chopped
Cumin powder - 1 tbs
Lemon - 1 whole, zested and squeezed
Garlic and ginger paste - 1 tbs
Dried herbs like - parsley, oregano, marjoram.
Salt and pepper to taste
Oil or butter - 1 tbs
Water or broth

Easy Steps:

Rinse the lentils, add 4 cups of water or broth, add a pinch of salt
Pressure cook lentils and potato ahead of time.
Once the lentils are cooled down,
Heat oil or butter in a thick bottomed pan
Add onion, garlic and ginger paste until translucent.
Add other vegetables and saute it for a minute.
Add the cooled down lentils and potato mix.
Cook on a low flame
Be sure to stirr frequently, otherwise lentils stuck to the bottom .
Add the salt, pepper, dried herbs, cumin powder, cubed paneer if using.
Add the lemon zest, and lemon juice.
Give it a nice mix.
And all set to eat.
Roast a piece of bread and dip in the soup and enjoy!.

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Daliya Khichdi - Cracked Wheat Upma or Kichdi

Cracked wheat is made by crushing the whole wheat into small pieces. Cracked wheat contain relatively less calories but high nutrition values. It will be good source for loosing weight yet get more nutrition values.

1/4 cup of dry cracked wheat serves 8 -10 % of Iron Content and protein contents of daily serving.

Fiber in Cracked wheat :

In addition to keeping your body moving throughout the day, some carbohydrates take the form of fiber, a type of carb your body does not digest. Each serving of cracked wheat has 5 g. Fiber promotes the health of your digestive system and influences your bowel health, helping to decrease your risk of developing hemorrhoids and diverticulitis. Eating a carbohydrate and fiber-rich diet aids in maintaining a steady blood sugar level, preventing spikes that can damage your health.

source : Livestrong.com

Ingredients:

Cracked Wheat - 1 Cup

Water - 21/2 cups
Green Beans - Finely chopped; ~1/2 cup
Carrots - Finely chopped ; ~1/2 cup
Peas - 1/2 cup
Ginger, garlic paste - 1/2 tsp
Onion - Chopped, 1/2 cup
Salt to taste
Sugar to taste (optional)
Green Chilly - 1 or more :per your taste bud

Seasoning :

Butter - 1 Tbs
Musturd Seeds - 1 tsp
Cumin Seeds - 1 tsp
Urad dal - 1 tsp
Hing a pinch
Turmeric - a pinch

Easy Steps :

Soak the daliya in water for 10 minutes.

Heat Butter in a pan. Add cumin seeds, urad dal, fry for couple of seconds. Add mustard seeds, hing and turmeric. Once the mustard seeds starts to crack add ginger garlic paste and green chilly. Fry until golden brown for few seconds.

Add Vegetables, soaked daliya. Add salt, sugar and mix it well. Add 1 2/2 cups of water. Cook on a medium heat for 15-20 minutes until the hard cracked wheat's are soft and easy to chew. OR you can pressure cook for 3 whistles. use little less water if using pressure cooker.

Either you can make it like mushy like kichdi or less mushy like upma.

Enjoy this healthy kichdi with raita or yogurt or curd.

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Potato, Leeks soup

Ingredients: (Serves 2-3 people)

Russet Potato - 2
Leeks - 2
Bay leaves - 2
Dried thyme
Vegetable broth - 2 cups or more
Salt and Pepper to taste
Parmesan cheese: grated - 1/2 cup
Unsalted butter - 1 Tbs
Garlic - 2 cloves
Corn starch - 1 tbs to thicken the soup
Heavy cream - 1/2 cup
Fresh parlsy chopped - handful

Method :

Trim the green part of the leeks, use the white part. Clean the leeks with running water. ( you can save the green part to prepare broth).
Peal the potato skin and chop roughly.
In a large pot, add vegetable broth, potato, chopped leeks, bay leaves, salt garlic.
Partially cover the pot and cook for about 15-20 minutes until the potato cooks nicely. Turn off the heat.
Once it cooled slightly, grind them to make puree.
Add dried thyme, pepper and heavy cream and bring it to boil again.
Check for seasoning taste, adjust if required.
Just before serving add chopped parsley and serve.

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Sour Cream and walnut pound cake

Ingredients: (Measurements are very important to prepare this yum cake.)

Sour Cream - 1 cup
All purpose flour - 3 cups ( I used unbleached flour)
Eggs - 2 large
Unsalted butter - 1 stick at room temperature
Sugar - 1 cup
Baking powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1/2 tsp

Topping:

Walnut - 1/2 cup, chopped
Sugar - 1/2 cup
Vanilla extract - 2 tsp
Ground Cinnamon - 2 tsp

Method :

Beat together butter, sugar and eggs. Whisk nicely until fluffy.
In a separate bowl, mix together flour, baking soda, salt.
Add this flour mixture to the creamy butter mixture.
Mix it well.
Turn on the oven to 350F.
In a separate small bowl add the topping ingredients and mix it well.
In a baking cake pan, either Grease or use the foil (I use foil as it will be easy to take the cake from the pan).
Pour half of the batter to the pan, sprinkle the topping mixture and pour the rest of the batter on top of the topping. Top with rest of the toppings.
Bake the cake for 30-40 minutes ( depending on the oven) . It took me 40 minutes to bake.
From 30 minutes, check every 5 minutes. You know it is done when the knife inserted at the center comes out clean.
Let it cool before serving.
This will stay good for couple of days, if covered and refrigerated.
This will be great addition to breakfast as it is not that sweet.
Enjoy.

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Banana Cinnamon and oats muffins

This is a very easy to make and super healthy and tasty to eat. I followed the recipe fromVeggieplatter. It turned out so delicious. Thanks veggieplatter !.
Since we eat eggs, I added egg to get extra protein. Eggs are totally optional.

Ingredients:

Ground oats - 1 cup (Just grind the oats, or use the store brought oat flour)
All purpose flour - 3/4 cup
Baking Soda - 3/4 tsp
Baking Powder - 1 tsp
salt - 1/2 tsp
Egg - 1 (optional)
Milk - 1/4 cup
Chopped walnut - 1 cup
Cinnamon powder - 1 tsp
Sugar - 1 cup
Unsalted Butter - 1/2 stick
Mashed Banana - 1 big , use 2 if you not using egg as it keeps the muffins moist.

Method:

Beat the egg nicely, Whisk together sugar and butter in a big bowl.
In a separate bowl, add oats flour, all purpose flour, salt, Cinnamon powder baking powder and soda ; mix them.
Add this dry ingredients to the egg mixture.
Add the walnuts, milk and mashed banana. ( keep some walnuts to top the muffins)
Stir all together until just combined.
Sprinkle the rest of the walnuts on each muffin cups.
Preheat the oven to 375F
Grease or line up the muffins pan with the paper cups, spoon the batter to fill 3/4 the of the cups.
Bake for 20-25 minutes until golden brown and a knife inserted comes out clean.
Enjoy.

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Butter and Dill Brussels Sprouts : So Buttery good :)

Health benefits of Brussels Sprouts:

The Brussels sprout is a cultivate in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages.

Brussels sprouts are an important dietary source of many vitamin antioxidants, including vitamins C, E, and A (in the form of beta-carotene). The antioxidant mineral manganese is also provided by Brussels sprouts. Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol are also found in Brussels sprouts, as are the antioxidants caffeic acid and ferulic acid.

The fiber content of Brussels sprouts&mash;4 grams in every cup&mash;makes this cruciferous vegetable a natural choice for digestive system support. You're going to get half of your Daily Value for fiber from only 200 calories' worth of Brussels sprouts.
And more information here in WHfoods

Now to the Recipe :

Ingredients:

Brussels sprouts - 1 pound
Salt and Pepper
Butter - 1 Tbs
Olive Oil - 1 Tbs
Dry dill or fresh dill -1 Tbs
celery salt - 1/4 tsp (optional)
Scallions - 2 string, chopped finely.
balsamic vinegar - 1/2 tsp

Method:

Cut off the brown end of the Brussels sprouts and discard any loosen leaves.
Cut Brussels sprouts in to 4 pieces.
Steam the Brussels sprouts for 5 minutes. Do not overcook otherwise it looses its nutritional facts.
Heat butter in pan , once the butter turns into brown; after about 2 1-2 minutes, add olive oil, dill, scallions.
Add the steamed Brussels sprouts.
Add salt and pepper, add the balsamic vinegar.
Mix it thoroughly.
And serve.

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Filling and Satisfying Cucumber and Cheese Rice roti ( Akki Rotti)

This is very delicious and filling food. Since vighnesh started to go to MBA school in the evening after office hour, he will not come home for dinner. So I am packing something very easy to eat and filling dinner for him. He said, this roti was very filling and easy for him to eat during break time at school. The other day I prepared paneer, red radish and cheese paratha. It was yum!. I will post the recipe soon.

Ingredients:
Rice flour - 2-2/12 cups
1 big cucumber - washed and grated (do not remove the skin: It gives you more nutrients)
1 tomato - chopped finely
1 small onion - chopped finely
1/2 cup of finely chopped parsley or cilantro
Curry leaves chopped finely
Salt - to taste
Garam masala powder - 1 tbs
Mozzarella cheese - 1 cup
Pepper - 1/2 tbs ( I used less because Arushi won't eat spicy food)
Sugar - 1 tbs (optional)
Oil or Ghee - 2 tbs

Method:

Add all the ingredients except rice flour in a big bowl.
Stir couple of time to make sure all spices are evenly distributed.
Now start adding rice flour while mixing in one hand.
Do not add water.
Kneed well to make a tough dough. Add more rice flour if required.
Add oil or ghee and kneed well.
Cover the dough and let it rest for 1/2 an hour or so.
Heat a nonstick pan on a medium-high flame.
Take a aluminum foil, apply oil on the side that you are going to make roti.
Take a handful of dough and start pressing with the hand on the foil to make roti.
Apply some oil to your hand to avoid dough sticking to your hand.
You have to make this roti only with hand, It will very difficult or not possible from the rolling pin.
Once the pan if hot, take the foil carefully placing your hand in the center. Carefully place the pressed roti side on the pan and use the flat spatula to carefully remove the foil from the roti.
Drizzle little bit of oil, after a minute use the spatula to flip the roti carefully.
Cook other side for a minute.
Cook both side until browned.
Enjoy!.

Serving Ideas:

You can serve this roti with chutney like mango chutney or peanut chutney.
You can eat this with Yogurt and Chutney powder or pickle.
You can run the knife to cut into bite size pieces and eat just like that.

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Deep fried multi grain fritters: Bajji : Served with Turmeric root chutney

When I was in India last month, my mom prepared this mouth watering bajji for us. It was so yum... aah! . It just needs some time and your patience. but you will love it.

Here is the Ingredients you need for grains fritters :

Rice : 3/4 cup
Mung dal : 1/4 cup
Urad dal : 1/4 cup
Channa dal : 1/4 cup

Seasoning :
Cumin - 1 tsp
Coriander - 1 tsp
Mustard seeds - 1 tsp
Grated Coconut - 2 Tbs
Coriander leaves or Cilantro - 1/4 cup
Green Chilly - 1/2 or per your taste (it does not catch that much spiciness, so be careful while adding the green chilly. : I just added 1/2 of it. because we are not a very spicy eater and it was just right for us)
Salt - per taste
Oil - 1 tsp + more for frying

Method :

Soak rice in a bowl for 2 hours
Soak all other grains separately for 2 hours
Heat 1 tsp of oil in a pan, add cumin, coriander seeds, fry for few seconds, add mustard seeds.
Once it starts to splatter, take it out of the heat and let it cool.
First grind rice with less amount of water. Once it is slightly ground, add grains, coriander leaves, green chilly and the seasoning that we did in the pan.
Grind to make a paste. Do not add much water. Make it like a thick Idli batter.
Add salt and keep it aside for 1 hour.
If the batter has become slightly thin or watery, you can add little bit of besan flour and keep it in the fridge for half an hour or so.
Now heat lots of oil in the frying pan.
Once the oil is pretty hot, just drop the spoon full of batter in the oil.
Turn other side carefully after a minute.. fry until brown. Take it out of the oil once all the bubbles settled down. Place it on the paper towel to absorb extra oil.
And serve.
Enjoy the delicious hot bajji with butter or any chutney. I served this with Fresh turmeric roots chutney(below is the easy recipe for turmeric root chutney).

Turmeric Root Chutney Recipe:

Ingredients:
Turmeric roots - 2 inch, chopped roughly
Coriander Seeds - 1/2 tsp
Urad dal - 1/4 tsp
Sesame Seeds - 1/4 tsp
Coconut Powder - 1/2 Cup
Oil - 1/4 tsp
Salt
Red Chilly - 1 small
Jagary or Brown Sugar - 1 Tbs

Method:

Heat oil in a pan
Fry coriander seeds, Urad dal for few seconds, add sesame seeds, once it starts to splatter add the chopped turmeric roots and red chilly. Fry for couple of minutes.
Grind this with coconut powder and water to make chutney.
Now take this mixture in a pan, add salt and jagary to that.
Bring it to boil on a medium flame heat, while whisking occasionally for couple of minutes.
Serve this on rice or Dosa and any kind of bajji or fritters.
You can store this chutney for 3-4 days.
Enjoy.

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Fennel, Grapes, Dates and Black Olive Salad with Vinaigrette

Ingredients:

1 bulb Fennel; very thinly sliced
1/2 cup of grapes; halved
1/4 cup of de-seeded dates; chopped
4-5 cherry tomato; halved
1/4 cup of black olives; halved
1 Orange ; Peeled and cut along the membranes
1/4 cup honey roasted sun flower seeds
1 tbs of Vinegar: I used balsamic vinegar
3 tbs of Olive Oil
Salt and pepper to taste
1 tbs of lemon juice

Directions:

Place all the ingredients in a big bowl except vinegar, olive oil, salt, pepper and lemon juice.
In a separate glass bowl add oil and vinegar. mix it really well until all blended nice and fluffy.
add the lemon juice and give it a stir and this is vinaigrette!. Simple and tasty dressing for the salad.
Now add this vinaigrette to the salad bowl, sprinkle some salt and pepper and mix them all together slow and nice until all are blended with salt, pepper and vinaigrette. Let it stand for at least 15 minutes before serving.
my friend Shruti has done fennel and Orange salad few days back. I got this idea from her. She has beautiful blog here

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Mac & Cheese , Seasoned Green beans and Fresh Salad with fresh Guacamole dip

The above title was today's lunch!. It is very healthy and delicious meal. I wanted to make Vighnesh and Arushi eat avocado somehow so I tried this guacamole and finally I am successful!.

Below are the recipes of the complete lunch plate. Enjoy and stay healthy.

1) Guacamole Dip :

Ingredients: Serving size 2 adults

Avocado - 1

Tomato - 1/2 finely chopped

Onion - 1 Tbs, finely chopped

Lime Juice of 1/2 lime

Tabasco sauce - 1/4 tbs or less ( optional)

Method:

Cut the avocado in to half; lengthwise.
Run the spoon close to the skin of avocado to remove the flesh of avocado.
Remove the pit.
Mash the avocado until your desired smoothness. Add the tomato and onion.
Add the lime juice, salt and pepper and stir well.
Keep it aside.

Fresh Salad :

Chop all your favorite veggies to get your daily serving of vegetables.
I used : Thinly sliced carrots, couple of lettuce leaves, Thinly sliced red radishes, tomato and zucchini and some sprouted mung beans.

Seasoned Green Beans:

Recipe is here

And Finally Mac and Cheese

Ingredients:

Macaroni elbows pasta - 1 cup

Butter - 2 Tbs

Flour - 2 Tbs

Milk - 1 cup

Sharp cheddar cheese; shredded

Salt and pepper to taste

Yellow Mustard - 1 tbs

Grated Zucchini - 1/2 cup

Breadcrumbs - 1/2 cup

Method :

Cook pasta according to the package instruction.
Meantime, heat butter in a pan, add the flour whisking continuously.
Add milk and keep stirring to avoid lumps.
Add the mustard, salt, pepper, and 1/2 cup of cheese, Mix it properly.
Add the cooked pasta, zucchini.
Pour this mixture into baking pan.
Heat the oven to 350F
Melt 1 tbs of butter and add the crumbs. mix it well until all get wet.
Spread this over the pasta in the baking pan.
Keep it in the lower rack and bake it for 30 minutes.
Remove from the oven and let it cook for 5 minutes before serving.
You can serve this pasta with pasta sauce.

All put it together :

Our healthy lunch plate Looked like this

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Delicious Fruit cake

It was my husband's birthday and I wanted to make some delicious cake for him. I searched web for fruit cake; found some very good recipes. I followed joyofbaking way. But changed little bit and it turned out very good. My Hubby loved it..
Here is my version of tasty, healthy fruit cake

Ingredients:

First Set :
All purpose flour - 1 cup
Salt - 1/4 tbs
Baking powder - 1 tbs

Second Set :
Butter melted - 1 cup
Sugar - 3/4 cup
Egg - 1 large

Third Set :
Dry apricot - 1/4 cup
Dry fig - 1/4 cup chopped
Chopped dates - 1/4 cup
Chopped cashews - 1/4 cup
raisins
Cardamom powder , Cinnamon powder - 1/4 tbs
Cloves - 2
chopped walnuts, pecans
Fresh apple - 1/2 chopped
Orange Juice - 1/2 cup
Orange Zest of 1 orange
Safron - few strands : infused in 1 Tbs of milk

Fourth Set : Simple and easy icing

Granulated sugar - 1 cup
Butter melted -1/2 cup
Vanilla essence - few drops
Water - 2 Tbs

Easy Steps :

Sift together the first set of all dry ingredients in a large bowl.
Turn on the oven to 350f
Add sugar to the melted butter and whisk together until nice and fluffy.
Slowly add the egg and beat nicely for 2-3 minutes.
Add all the third set of ingredients to the butter and egg mixture while mixing nicely.
Now add this mixture to the flour and mix them until all the dry ingredients and wet.
Pour the mixture to cake baking tray only until 3/4 filled.
Place it in the lower rack and bake it for 1 hour.
Turn down the heat to 300f and bake for another 15-20 minutes until the toothpick inserted comes out nicely.
Cool to room temperature.
If you keep it in the cake box, nicely covered. it stays for many days.
I couldn't do that because the cake was so good and we finished it in 1 day.

For Icing :

Add all fourth set together in a bowl.
You can use the hand mixer if you have.
Start wisking slowly.
Increase the speed and wisk for 5 minutes.
Air will be incorporated nicely and forms a stiff icing.
Stop wisking once it becomes very stiff.
You can use this to write names or your wish on the cake.

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Vegetarian Chili with Quinoa

Ingredients: Serves 2 adults

Cannallini beans - 1 cup; rinsed and drained ( from can)
Red Kidney beans - 1 cup; rinsed and drained ( from can)
Black beans - 1 cup ; rinsed and drained ( from can)
1 can 15 oz diced tomato
Vegetable broth - 3 cups
Frozen baby Lima beans - 1 cup
Green bell pepper - 1/2 cup chopped
Onion - 1/2 cup chopped
Chilly powder - 1 tbs or to taste
Minced Pickled jalapeno - 2 tbs
Garlic - 2 cloves minced
Cumin powder - 1 Tbs
Coriander powder - 1 Tbs
Oregano - 2 Tbs
Quinoa - 1/3 cup
Cheese - 1/2 cup
Salt and pepper to taste
Hot sauce - 1 Tbs
Cilantro - Hand full

Lot of ingredients ? ah! .. don't you worry, it is very easy to make and you will love the taste!

Easy steps :

Combine all the ingredients except quinoa, cheese, salt and pepper
bring it to boil on medium heat for 45 minutes stirring occasionally.
Add quinoa; cover and cook for 10 more minutes
Add salt and pepper according to your taste
Just before serving, add cheese and garnish with cilantro.

Serving options :

You can serve with rice
You can serve with bread
I made bread sandwich with lettuce and cucumber . Stuffed with this delicious chili inside .It was yum!
OR you can eat just the chili.

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Self rising white cornmeal blueberry muffins

Hello friends,

I am back to blogging after a long vacation in India..We had such a wonderful time with family and friends.. We miss them here. Especially Arushi is missing grand parents so much.: (
Anyways, this is the first recipe I am writing after long time and here you go!

Ingredients you need for Cornmeal muffins.

Self rising white corn meal - 2 cups
Egg - 2
Sugar - 1/4 cup
Butter melted- 1/2 cup
Yogurt - 1/2 cup
Blueberry - fresh or frozen - 1/2-1 cup
Raisins - 1/4 cup

Easy steps :

Preheat the oven to 400F
Combine sugar and corn meal in a large bowl
Whisk eggs, yogurt and butter
Add the liquid mixture to the dry ingredients and Stir just until all the dry ingredients are moist.
Spoon the mixture to muffin cups , filling 3/4th fill.
Bake at 400F for 13-15 minutes.
Enjoy!

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Healthy Meals Plans: Nutritious & Delicious

We all want to follow a healthy diet. All the data is there: diets help feel better, look better, live longer. So why do so many people fall short? One major reason is that they may have a perception of healthy meal plans as a lifetime prescription for bland and unappetizing foods. Some may have tried "health foods" of the rabbit food variety and understandably, couldn't bear it any longer. So what are you to do if you are one of these people? Do you have to resign yourself to the fact that you will have to choose between food that tastes good and food that is good for you? Absolutely not! The simple ideas below will get you started down the path of tasty and healthy eating.

Strive for Variety

One key aspect of healthy meal plans is that you are able to get all the nutrients and vitamins that you require for your body to function optimally. The easiest way to do this is to make sure that you are consuming a variety of foods at every meal. You will want to compose a plate that includes fruits, protein, dairy, vegetables, grains, and a tiny bit of fat. This variety will not only provide the desired fuel for your body, but you will also be able to create meals that taste unique. Just because you ditch the large slab of steak doesn't mean you have to replace it with a huge bowl of steamed cauliflower. When you focus on variety for each meal, you will get the added benefit of discovering new taste combinations.

A Rainbow at Every Meal

As you start to introduce variety into your daily meals, you will notice something curious—an aesthetically pleasing meal. When you sit down to eat, the plate before you just looks nicer. This is another benefit of eating a variety of foods. And now that you've noticed it, you can make the conscious decision to create colorful dishes and meals. The next time you go to the grocery store, take a moment to look around the produce section. You'll see reds, yellows, whites, oranges, the expected greens, and the unexpected purples. And even though they are not as vivid as the shades of fruits and vegetables, grains come in a range of colors - whole grain pasta, wild rice, wheat cereal. Experiment with all these different colors, and make a meal that is as beautiful as it is healthy.

Healthy eating is mainly about being more conscious about what you need. You need to pay attention to your meals to make sure that you are eating a variety of foods. However, this attention is not just about policing your food intake, it’s also about learning (or more accurately, re-learning) to fully experience your food. Eating doesn't have to just include taste. A plate that includes a variety of smells, sights, and textures can amplify the enjoyment of the healthy meal experience. And anything that is enjoyable is something you'll want to keep doing for the rest of your life.

----Submitted by Sean

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Mutter Mastani: Sweet Peas Barfi or Halwa

One of my friend 'Mala Keshav' submitted this recipe to 'Sweet Peas' event. Very unique and delicious recipe.
Mala Keshav says about herself. - "I m Mala Keshav, a homemaker with 2 kids. I like trying new recipes and experimenting it on my hubby who always encourages me and gives prompt feedback which motivates me a lot. Like watching cookery shows". I am so happy to introduce her to my blog. She will be submitting some of her delicious recipes here.

Here is the recipe:

Ingredients :

Raw or frozen green peas 1 cup
Sugar 1 cup
Khowa or condensed milk - ~1 cup
Ghee or Clarified Butter - 4 Tbs
Dry fruits of your choice
Elaichi or Cardamom powder

Method of preparation :

1. Cook green peas in a vessel till soft. While cooking add a spoon of sugar (to make it's colour remain green)
2. Strain the water n add cooked green peas in blender and make a fine paste
3. In a pan put ghee, add some dry fruits of your choice, and then add the blended paste, stir till water evaporates.
4. When it's half way done add khowa or condensed milk, 2-3 spoons of ghee, sugar and keep stirring until it forms like a ball
5. In a plate smear ghee and put the green ball and pat to spread it evenly. Cut it in to desired shapes.
6. Serve at room temperature.
7. Enjoy.

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Halbai: Rice and Coconut burfi/Halwa And aloo/Potato and Sweet peas tikki chat

Roopa had prepared this coconut halwa (Halbai) recipe on Sunday's get together. It was so tasty, I think, I must have had at least 3-4 pieces that night!. :) Thanks roopa for these delicious recipes, It was so yummy.

Ingredients for Halbai :

Rice - 1/2 cup
Coconut powder - 1 cup
Jagary or Sugar - 1 cup
Ghee or Clarified Butter - 3/4 cup
Fresh Cardamom powder - 1/4 tbs

Method:

1. Soak rice for 3-4 hrs
2. Grind the saoked rice along with coconut powder and jaggery or sugar to a smooth paste, little bit thinner than dosa batter.
3. In a pan add 1 tbsp of ghee & pour the batter and keep stirring in medium flame. ( make sure there is no lump formation )
4. Keep stirring till it thickens and add the cardamom powder.
5. Add 1/2 cup of ghee little by little and continue to mix well. Takes around 15-20mins.
6. Just like halwa, it gets non sticky and ghee tends to separate. At this time pour into a greased plate and allow it to cool for 5mins and cut into desired shape.
7. Enjoy!

Ingredients for Aloo and Sweet Peas Tikki :

This recipe is an entry to sweet peas delicious recipe event. Here is what you need

Boiled Potato - 2 big, peeled and mashed gently
Frozen peas - 1 cup
bread crumbs - 1 cup
oil- 2 tbs and more for shallow frying
Cumin Seeds - 1 tbs
Turmeric powder - a pinch
Ginger - 1/2 inch piece, grated.
Green chillies - 1-2, finely chopped
Garam Masala - 1/2 tbs
Lemon Juice - 1/2 lemon squeezed
Chilly powder - 1/2 tbs optional

Easy Method:

Heat oil in a pan and add cumin seeds, pinch of turmeric powder, finely chopped ginger, finely chopped green chilies, peas and allow it to cook for 4-5mins. Later add 1/2tsp chilly powder as per your taste, garam masala, salt to taste and cook for another 5mins. Allow it to cool and mix with aloo n 1/2 cup of bread crumbs adding half a slice of lemon juice. This makes a tikki dough.

Take small piece of dough and make a round ball. Press between the palms to make cutlet. Make it into shape either round or oval and then roll it on remaining bread crumbs and shallow fry on both sides till it turns brown in color and crispy enough. Serve hot with Ketchup. Enjoy.

Thanks roops for this wonderful recipes.

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Carrot Halwa : Microwave version

Wow, It was so tasty!. My friend Kokila had prepared this Carrot halwa for last Sunday's get together. And roopa's Halbai and Mangalore Bajji was also very tasty, Oh! My mouth is watering! :) . I had asked them for these recipe and here they are. Thanks dear for this yummy recipe.
You got to try this today and do let us know how it turned it out.

Here you go:

Ingredients for Carrot Halwa:

Carrots - 1 pound
Sugar - 1 cup
Ghee or Clarified butter - 4-5 tbsp
Condensed Milk - 5 Tbs
Cashews, almonds and raisins - handful.

Easy Steps:

1. Peel the carrots and microwave the whole carrots for 7-8 mins. Alternatively we can steam them for 5 mins.
(Microwaving or steaming the carrots softens them and makes it easy for grating).
2. Grate the carrots.
3. Microwave the grated carrots for about 6 mins.
4. Next add 4 spoons of ghee. Mix well and microwave for another 5-6 mins.
5. Add 4 -5 tbsp of condensed milk (I use fat free) and microwave for 5 more mins.
6. Add dry fruits and sugar and microwave for another 5 mins.

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