Tawa Pulao (Indian Fried Rice)

Wanting to make a hearty Indian rice dish but have little time or patience to spend in the kitchen? It happens to the best of us and more often than not! The biggest downside to most quick cook dishes are that we loose out on nutritional benefits, however not this beautiful dish!

Taking just half an hour to create, not only does it tick the nutritious box but will also put smiles on your family's faces.

My version of the very famous dish by celebrity chef Sanjeev Kapoor (his version on his page Sanjeev Kapoor)...TAWA PULAO.

Ingredients: 1.5 cups cooked rice (preferably basmati rice), 1 tomato chopped, 1 carrot chopped, 1 potato chopped, half cup green peas or corn kernels, 1 onion chopped, 1 spoon garlic paste, 1 spoon pav bhaji masala, 1 spoon garam masala, coriander leaves. For tempering, cumin seeds and mustard seeds.

Make: In a wide based pan, heat oil and saute the cumin seeds, mustard seeds, onion and garlic paste. When there is a nice aroma, add all other chopped vegetables and masala powders. Cook for 5 minutes. Add in the hot cooked rice, salt and mix well. Mix in chopped coriander leaves. Done!

Enjoy your hot Tawa Pulao with yougurt or raita :)

Bread Pakora

Crispy fresh cold air outside, droplets of rain sitting on windows, the sounds of rain dropping on the rooftop...all makes for a perfect time inside at home feeling warm with something hot to munch on. Winter is here and we all crave those warm foods which are often on the naughty side!

No exception here, we try to stay healthy but just need to give in to temptations every now and then. A cold winter afternoon at home made perfect...hot cup of tea with the very delicious, crispy, hot BREAD PAKORA :)

Here is my version of the popular snack!

Ingredients: Few slices of any type of bread, half a cup besan flour (chickpea flour), quarter cup of rice flour, 1 tablespoon chilli powder, handful of chopped spring onion or onion, handful of chopped coriander, salt to taste, oil for deep frying.

Make: In a bowl mix the chickpea flour and rice flour with a bit of water to make a thick paste. Add in chilli powder, chopped onion, coriander and salt. Mix well to make a smooth batter with no lumps. Cut the bread slices into small sizes as desired. Dip each piece in the batter and drop into hot oil for deep frying. Fry until golden brown on each side. Serve hot with sauce. ENJOY!

Eggplant Potato Fry

Everyone has an all time favourite vegetable that they would include in any possible dish possible..! The humble eggplant (or aubergine or brinjal) is that very favourite of mine. Whether it's Indian, Asian or Italian cuisine that I'm cooking I'll take any chance to add some delicious eggplant :) 

On the health benefits side, it's a winner all round too. Not only low in calories and rich in antioxidants, the skin of eggplant is known to protect brain cells from damage due to free radicals. So with all these extremely great qualities, why not include eggplant as part of your regular diet!?

A regular dish in my kitchen which combines perfectly with rice, breads or roti, is my very simple EGGPLANT POTATO FRY - simple, delicious and super easy to create!

Ingredients: 1 large eggplant, 1 potato, 1 red capsicum (if desired), 1 onion, few strands coriander, for tempering - mustard seeds, cumin seeds, chilli flakes.

Make: Chop eggplant and other veggies into cubes. In a wide pan, temper the mustard seeds, cumin seeds and chilli flakes in a tablespoon of oil. Add chopped onion and saute till golden, add chopped eggplant and other veggies and saute. Add salt to taste. By the time the eggplant is well roasted and soft, all other veggies will also be cooked. Remove from flame and present it with coriander. Enjoy hot with rice, roti or your favourite breads.

Mango Panna Cotta (gelatin free)

Who watches Master Chef on TV and dreams of whipping up something as fancy without all that extreme effort they seem to put in on the show?? Well, I certainly do! 

So being the lover of quick and easy recipes I used one of my all time favourites and simply used presentation to make it look that little bit fancier! 

Here it is, my Mango Panna Cotta (without gelatin)

Ingredients (for two): 1 cup full cream milk, 2 tablespoons corn flour, quarter cup caster sugar, 1 teaspoon mango essence, yellow food colour.

Make: Heat milk and caster sugar with mango essence in a non stick pan. In a separate bowl, add the corn flour to a spoon of milk and mix well until there are no lumps. Add this mixture to your warm milk in the pan, stirring continuously. Keep stirring until the mixture starts to thicken to a custard kind of texture - it should take around 10 minutes. Remove from heat and pour into a mould/small cup. Place in fridge immediately and allow to set for an hour atleast. Once set and jelly like, take out and flip upside down on serving plate. Decorate with chocolate sauce, nuts or fruits as desired. 

It's all about presentation with desserts, so make it pretty! Enjoy :) 

Zucchini Corn Fritters

Who loves Fritters??! Actually who doesn't?? In my view, fritters are the best and closest healthy alternative to the more unhealthy and popular deep fried dishes.

A great way to pack in some veggie goodness for kids too, fritters are simply so versatile! Breakfast, lunch or dinner - they are sure to be a winner on the table. One of our favourites is the simple Zucchini and Corn Fritters. I also sneak in spinach for added goodness. 

Here it is my ZUCCHINI & CORN FRITTERS, served with pan fried potatoes and beans :)

Ingredients (for about 6 fritters)

1 cup self raising flour, 1 firm zucchini, 3/4 cup of corn kernels, 1 onion, handful of spinach leaves, few tablespoons bread crumbs, salt, pepper, mixed spices, oil for pan frying. 

Make: In a bowl, combine the flour, grated zucchini, corn kernels, roughly chopped spinach and chopped onion with some water. Add only as much water required to form a pasty mix not too watery. Add bread crumbs, salt, pepper and spices as desired. Mix well and keep for 5 to 10 minutes. 

In a wide based pan, use oil and spoon on the fritter mixture in oval shapes as shown above. Pan fry each side until golden brown and crisp. 

If wanting to serve with pan fried vegetables as I have, simply use your choice of vegetables and pan fry in little oil and chilli flakes for added flavour! Serve hot and enjoy :)

Mango Raspberry Smoothie

Healthy, delicious, feel good and easy to make! Smoothies definitely tick all these boxes and can be literally a life saver on busy days.

Here's another delicious combination we love...can even use frozen mangoes and raspberries if not in season. Fresh fruit of course is always a winner!

My Mango Raspberry Smoothie :)

Ingredients for two: 1 mango or a cup of frozen mango cubes, handful of fresh or frozen raspberries, half a cup milk, 1 scoop of vanilla ice cream (can omit).

Make: Put the mango, raspberries, milk and ice cream if you wish, all in a mixer or juicer. Give a whip for about 1 minute. Pour into glasses, add ice cubes if desired. 
Enjoy your nutritious meal in a glass!
 

Eggplant & Chickpeas Spaghetti

Eggplant lover? TICK! Chickpeas lover? TICK! Spaghetti lover??? Well you simply cannot go wrong with this fabulous dish which is personally one of my all time favourties and comfort meals! After a busy day at work or a cold winters day out...coming home to whip up this quick and easy meal is not only delicious but a joy to cook :)

Well, here it is..my protein loaded yet carb-loading treat. 

Eggplant and Chickpeas Spaghetti (which can also be made with any type of pasta).

Ingredients (for two): 1 large eggplant/aubergine/brinjal, 2 tomatoes, 1 cup of boiled chickpeas (can use canned chickpeas), handful of spring onions or spinach, 1 onion, 1 tablespoon crushed garlic, chilli flakes, salt, pepper, 1 tablespoon olive oil, spaghetti or any type of pasta.

Make: In a large dish, bring water to boil and cook your pasta/spaghetti for about 10 to 14 minutes until cooked. While this is happening, make the vegetable mixture in a non stick pan. Add olive oil, garlic, chilli flakes and onions and saute until onions are golden. Add the chopped eggplant and roast for 5 to 8 minutes until it looks golden brown and roasted. Add the chickpeas and chopped tomato, mixing well until the tomato has formed sauce. Now add in the cooked pasta/spaghetti, add salt and pepper. Mix well, add more olive oil if needed. Sprinkle with chopped spring onion and serve hot. Enjoy!!

Honeydew Melon & Mango Smoothie

Drink a smoothie...for breakfast, lunch and dinner..!! Seems to be the word on every fitness freak's mind at the moment. There are smoothie recipes for everything from weight loss to weight gain to skin care to digestive care. Well..I don't know much about all these healthy smoothies but I do know the ones we love as a family not just for its nutrients but the delicious taste!!

While we are not totally into smoothie culture, we do love our weekend smoothies when there is time for whip up some interesting combinations :) Here is my latest love in smoothie world, loaded with vitamins, anti-oxidants and fiber...Honeydew Melon and Mango Smoothie!

Ingredients for two: Half a ripe honeydew melon, 1 mango, quarter cup milk if desired.

Make: Put in roughly chopped mango and honeydew melon into your mixer/juicer and whip for a minute. Add in milk if using and whip again for 30 seconds. Done! 
Pour, decorate and enjoy.

Rava Kesari (Wheat Semolina Pudding)

Rava Kesari or wheat semolina pudding, is one of those quick and easy sweet treats that is a delight to enjoy any day. It is an extra bonus when the littlest person of the house also asks for it and enjoys each spoonful with a huge smile! No wonder it is a regular in our house :)

So here it is, my version of the simple and good old Indian sweet Rava Kesari :)

Ingredients: 1 cup wheat semolina, half cup melted butter/ghee, half to 3/4 cup raw sugar, 1 teaspoon cardamon powder, 2 cups water, food colour, few strands kesari, nuts/glazed cherries.

Make: In a non stick pan, fry the cup of wheat semolina with the melted butter/ghee on low flame. It should take 8 to 10 minutes for the aroma to release and semolina to turn golden in colour. Next add the sugar, cardamon powder and strands of kesari and mix well. Keep in low flame and slowly add the water (warmed water is better), stirring continuously to avoid lumps. At this stage add a drop of food colour if you wish. Keep stirring until it all thickens and no longer sticks to the pan. Turn off and pour into your desired dish and decorate with nuts or if you may like to present as above - afterall, pretty food not only looks good, tastes better too!! 

The perfect easy dessert for festivities or just to enjoy any day!

BANANA SHEERA Variation: Follow the exact method as above, simply add mashed Banana at the stage just before adding water and mix well. 

Here is another version of the same Rava Kesari, just a different food colour! I call it "Semolina Bites" :)

 

Masala Puri

Anyone from the Indian subcontinent will agree to one things about food - there is nothing more tantilising and taste-buds satisfying than a spicy, tangy, fresh CHAAT!! Wheather it is a vada-pav on the side streets, pani puri from the carts, gobi manchurian from a fancy restaurant or good old sev puri made at home, a good Chaat can bring a smile on anyone's face :) 

Having visited the south of India recently, we made sure we indulged in one of our favourites, MASALA PURI. Being back home sweet home though, it was too tempting not to re-create that Masala Puri magic..so here it is, my version of the very famous Masala Puri, made in a quick and easy way!

Ingredients (for two servings): 1.5 cups of green peas, 1 potato, 1 red onion, 1 tomato, 1 carrot, corriander, few cinnamon sticks, few cloves, salt, chilli powder, chaat powder, 1 spoon garlic paste, crisp papdis (Indian wheat biscuits), sev.

Make: In a pan, lightly fry in a spoon of oil, chopped onion and garlic until golden brown. Add cinnamon sticks and cloves and fry lightly. Add the peas and chopped potatoes with half a glass of water. Add salt and cover. Simmer in low heat for 15 to 20 minutes and you should see the peas and potatoes have cooked well and become very soft. At this stage, add chilli powder and chaat powder. Simmer again for 5 to 10 minutes. This version requires no grinding etc, so is much quicker than the traditional version. 

Remove from heat and serve immediately (remove the cinnamon sticks & cloves before serving), with toppings of grated carrot, chopped tomato, roughly broken papdis, chopped onion, corriander and sev. Not only will it look mouth-watering, it will taste amazing with the mix of spicy and tangy flavours! Double the winner also as it only takes about half an hour to prepare :) 

 

Zucchini Dip/Chutney

Being a vegetarian household, we absolutely love all sorts of vegetables! One of the veggies always in abundance in our fridge is Zucchini - in my view, one of the most versatile and tasty vegetables. Not to mention its very low calories and very high nutritional benefits such as fiber, vitamin A and folate. All in all, zucchini is a winner at our place!

Among the many dishes I love to create with the magical zucchini, my zucchini Dip/Chutney is a favourite. Here it is, a creamy, spicy version :)

Ingredients: 1 large sized zucchini, 1 onion, handful of spinach leaves, 1 or 2 green chillies, oil for tempering, salt.

Make: In a pan, lightly fry chopped up chillies, onion and zucchini until they are golden brown. Let it cool and transfer to a mixer, add the spinach leaves and salt. Grind lightly on low until you see a creamy texture. Once done, you may choose to temper the chutney/dip with mustard leaves and curry leaves. Even without tempering, it will taste just as delicious!

Enjoy hot or cold with toasted breads or rotis :)

 

Watermelon Smoothie

Summer heat, searing sun & warm mornings definitely make for less time in the kitchen! Packing in a load of fruity goodness never got easier than whipping up a quick Smoothie. 

We have been enjoying some different combinations of smoothies along with our breakfast and here I am sharing our favourite, Watermelon Smoothie :)

Ingredients (for two): quarter of a watermelon, seedless is better, few mint leaves, half a cup of milk if you choose, few fruits of your choice for decoration.

Make: Roughly chop watermelon and put into your juicer, add in mint leaves and milk if you are using. Give it quick whirl for 30 seconds. If you like the texture fine, do it for longer. 

Pour into your glasses, add ice cubes if you wish and decorate with fruits as shown :) Enjoy your fresh, cool, goodness packed smoothie!

Mango & Cream Parfait

HAPPY NEW YEAR! Hope the new year brings much more sweetness and delicious days into your life :) Keeping healthy is nothing new so no such resolutions here...infact, keeping life happy and full of memorable moments is a life resolution, not just for any new year :)

Spending less time in the kitchen while whipping up great looking and tasting treats is of course high on the priority list too.

Here we are starting off 2016 blogging with a simple yet mouth watering dessert, perfect for Summer evenings! My MANGO & CREAM PARFAIT.

Ingredients (for two): two biscuits of your choice, half cup whipped cream, one mango chopped, glazed cherries or similar for decoration.

Make: Simply crush your biscuits (does not have to be powder) and lay it as the bottom layer of your glass. Spoon on some whipped cream as the second layer. You can choose another layer of crushed biscuits too. Top with fresh chopped mango and decorate as you wish.

Enjoy this quick and easy dessert which not only looks great but also tastes delicious! Great for entertaining too.

Banana Bread (Eggless)

Not sure about you, but in our house no one likes an over-ripe banana! It's on of those fruits that looses its taste the minute it gets too ripe...yes we are fussy banana eaters! However there is good news for those over ripe bananas :) When life gives you too many bananas, make BANANA BREAD! 

The recipe itself is an age old one, tried and tested by most bakers (and mums) and here is mine, the eggless version. Turns out soft, moist and sweet everytime - a hit with my little one too which is a great way to get more fruit in :)

Ingredients: One very ripe banana, 1 cup self raising flour, half cup brown sugar, half cup milk, 2 tablespoons melted butter, 1 tablespoon olive oil, 1 teaspoon vanilla essence. 

Make: In a bowl mash the banana well with a spoon, should be well mashed but not a smooth paste. In a mixing bowl, combine the flour, sugar, butter, oil and vanilla essence. Mix well with a fork (to ensure the cake will be light and fluffy not thick and heavy). Add the mashed banana and mix lightly. Pour into your baking tray (a bread tray is recommended) and bake in a preheated fan forced oven at 160 degrees for 30 to 40 minutes, when baked, it will bounce back when lightly pressed in the middle.

Enjoy your freshly baked Banana Bread :)

Avocado Chocolate Mousse

We all wish we could enjoy some sweet treats without the guilt of extra calories that goes with it...well here is one treat that ticks that box, is actually a healthy treat and tastes simply delicious! 

The gluten free, dairy free (and can be nut free) chocolate mousse that is oh so easy to make - AVOCADO CHOCOLATE MOUSSE. There are many versions of recipes for this clever little dessert but I personally liked this recipe from Instructables. However I omitted the milk, making mine a dairy free mousse.

It looked as tempting as it tasted for sure...!

Ingredients: 1 ripe avocado, 1/4 cup cocoa powder, 1/4 cup honey or maple syrup, 1 teaspoon vanilla essence.

Make: Scoop avocado into a small mixer, add in the honey, cocoa powder and vanilla. Simply mix on medium for a few minutes. If doing by hand, use a fork and whisk until smooth and completely mixed. Serve chilled in dessert cups or shot glasses. Decorate as you wish, I have used almond powder on top!

Enjoy your healthy, guilt free chocolate dessert :)