Yummmm.....yes this salad is yummm...works perfect as side dish with any main course. What a elegant and tasty way to serve yogurt with healthy veggies

Ingredients

• 1 Tomtatoe finely chopped
• 1 onion chopped
• 1 tbsp coriander leaves chopped
• Salt 
• Pinch of salt
• 3 cup plain yogurt (low fat will work too)
• 1/2 Roasted peanut crushes coarsely

Direction 

• Mix all ingredients together.
• You can add another surprise to it by adding your favorite veggi.
• You can also tamper it with 2 tbsp hot oil, add mustard seeds into it and asofetida and for little kick add one finely chopped green chilli.

Enjoy with Rice!!

 

Pakora/Bhajiya does not need any introduction for any Indian, they are one of most famous snack people like to eat hot with hot tea or coffee especially when it is raining outsid. Men prefer them eating with drinks:) They are so crispy and yummy that you can never have enough of it.

Ingredients

Batter

• 1 cup chickpea flour/Besan - you can get this in any indian store
• 1/4 cup water, plus extra just in case.
• Chilli pepper, to taste
• 1 tsp amchoor/raw mango powder
• 1 pinch of hing/asoefetida
• 1/2 teaspoon salt and more to taste
• 1/4 cup chopped cilantro

Veggies: You can use your favourite veggies or other stuff such as prawns etc. these are my favourite

• 1 potatoe thinly sliced as chips
  
• 1/3 cup baby spinach leaves
• 1/2 red onion, chopped legnthwise

oil for deep frying

Direction

• In a medium bowl mix together the chickpea flour, spices and salt.
• Add the water and beat well to make a smooth batter. If it seems really thick, add more water tablespoon by tablespoon until you have a consistency that can be dropped nicely from a spoon.
• Add in the chopped vegetables and cilantro and mix well. 
• Heat the oil in a fryer or deep pot. You know it's hot enough when a small drizzle of pakora batter sizzles and rises to the surface right away.
• Drop tablespoons of the pakora batter into the oil. If your pot is shallow, make sure the pakoras don't stick to the bottom-you need enough oil to cover them completely so they don't sit on the bottom of the pan. Also, the oil shouldn't be too hot, otherwise the pakoras brown before the middle gets cooked. These are done when they are crunchy and a nice golden brown.
• Remove the pakoras from the oil and drain on paper towels. 

Serve hot with cilantro chutney!!

I had chicken kofta in resturants many time and I thought it will be tough to create them at home but hey they are very very easy and wonderfull :) Here is my version of delicious chicken kofta

Ingredients

Kofta

• 1 Pound Chicken 
• Salt
• 1/2 tbsp garam masala
• 1 tbsp cumin powder
• 2 small green chillied chopped
• 1 tbsp ginger garlic paste- optional
  
• 1/2 cup bread crums
• 2 tbsp coriander chopped
  

Gravy

• 2 medium finely chopped onion
• 1 finely chopped tomatoe
• 3 tbsp oil 
• pinch of asoeftida
• 1 tsp chilli powder
• salt
• 2 tsp cumin powder
• 1 tsp giner garlic paste
• 1/2 garam masala
  

Direction

• To make kofta Add all ingredients listed above for kofta in big bowl. Mix every thing together very well.
• make small ping pong size ball. You can either deep fry this  or bake it for 25 minutes on 300 degrees.
• For gravy heat oil in pan, add asoeftida , bay leaves and cinamon stick.
• Now add onion and cook it until they are cooked completely. Add tomatoe and salt and cook until tomatoes are cooked compeletely.
• Add chilli, cumin and garam masala powder. cook for 10 minutes. Add some waterfor desired consistency.
• Once gravy is cooked add green coriander koftas simmer for few minutes.

serve with hot rice.

 

I wanted to cook something tasty out of Spinach other than Sai Bhaji, thats how I tried cooking it with my favourite daal - tuvar Daal. You can certainly add your favourite daal/lentil. This is simple yet very healthy vegetable serving.

Ingredients

• 1/2 Cup Tuvar daa/any lentil soaked in water
  
• 1 Bunch of Spinach  cleaned
• 1 small onion sliced lengthwise
• 1 small tomatoe chopped
• 1 tbsp garlic-ginger paste
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin powder
• pinch of asoeftida
  

Direction

• heat oil in Pressure cooker.
• When oil heats up add  asofetida, ginger-garlic paste and onion. saute until onions turn translucent.
• Add tomatoe & salt and cook for couple of minutes. 
• Now Add  turmeric, chilli, garam masala & cumin powder. cook for minute.
• Wash Daal. Add Daal, Spinach and 1/2 cup water to pressure cooker.
• Secure pressure cooker with cover and cook until 3 whistles or until daal is cooked. I like Pressure cooking for all lentils because they cook quickly and it saves lot of gas.
• You can alternatively cook everything in open vessel too until daal and spinach are cooked properly or you can use half cooked daal.

Once it is cooked serve with hot rice!!