Quinoa Roast Pumpkin Salad

Who always starts the New Year with "I'm going to eat healthier this year" then as the weeks flow and routines get busy, healthy eating takes a back seat?? It's a pretty common phenomenon!

I always ensure a few lunches every week is a healthy salad - meaning not just diet food but salad with wholesome ingredients. There are so many amazing combinations to enjoy once you start experimenting.

Here's my QUINOA ROAST PUMPKIN SALAD:

Ingredients (for two): 1 cup white or brown Quinoa cooked, 2 cups chopped pumpkin, 1 tomato diced, 1 cucumber diced, 1 avocado diced, steamed Broccoli florets, fresh Spinach leaves. For seasoning, chilli flakes, salt, pepper, lemon juice.

Make:

1. In a serving bowl, spread cooked fluffy Quinoa.

2. Roast the chopped pumpkin with a little olive oil and chilli flakes until golden brown. May take 5 minutes. Spread on top of Quinoa.

3. Spread Spinach leaves, diced tomato, cucumber and avocado. Add steamed Broccoli florets.

4. Add seasoning if desired (salt, pepper, lemon juice). Enjoy your healthy fresh salad!

Ragi-Rava Idly

Healthy and tasty - that's the combination we all want! The popular South Indian breakfast dish "Idly" is so versatile that the traditional rice recipe can be replaced with much healthier grains and/or millets.

Ragi (Finger Millet) and Rava (Semolina) make a great pairing for healthy Idlies that taste amazing. Here it is, my version of RAGI-RAVA IDLY:

Ingredients: 1/2 cup Ragi flour, 1/2 fine Rava, 1 tsp eno/fruit salt, 1 tsp salt, 1/4 cup natural yogurt/curds, water. For spice tempering, 1 tsp mustard seeds, 1 tsp cumin seeds, few chopped curry leaves, bit of oil. 

Make:

1. In a bowl mix together Ragi, Rava and salt. Add in the yogurt and water as needed to make a smooth Idly batter. 

2. In a pan, saute the mustard seeds, cumin seeds and curry leaves in a little oil. Now add this to the batter. Add in eno/fruit salt and rest for 5 minutes.

3. Pour the batter into greased Idly moulds and steam for about 15 minutes. Rest for 5 minutes before removing from moulds and serve hot with chutney. 

Besan Laddoo

Some traditional sweets are so good that there's no point in trying variations of it. Besan Laddoo (chickpea flour laddoo) is one of those!

Whether it's festivities or just any occasion to enjoy these yummy treats, Besan Laddoo is always a good idea.

Here it is, my version of BESAN LADDOO:

Ingredients: 1 cup Besan flour, 1/2 cup powdered sugar or icing sugar, 1/4 fresh ghee melted, 1 tsp cardamon powder, chopped nuts for topping if desired.

Make:

1. In a heavy bottom pan, roast the besan flour with ghee, continuously stirring to avoid any burning. After about 10 minutes the mixture will start to turn from crumbly to a smooth paste.

2. Continue to stir in low flame for about 15 more minutes, the mixture will release ghee and turn more like a dough. There will also be a roasted aroma and will look golden brown. Turn off heat and stir a few minutes to help cool it.

3. Leave the mixture to cool to room temperature, should take about 15 minutes. At this stage, add the powdered sugar and cardamon powder and mix the dough well. It will be a smooth dough that can be rolled easily into balls. 

4. Roll into round laddoos and gently press on chopped nuts. Let it cool completely then reshape if needed. Serve ideally the next day as it will harden up and taste delicious. 

Enjoy these melt-in-mouth Besan Laddoos!

Grilled Pineapple

A quick and delicious snack that's also healthy? FRUITS come to mind! But why boring plain fruits when there's a super easy way to turn it into exotic snacking in minutes. 

GRILLED or BBQ Pineapple!

Ingredients: Pineapple slices, chilli powder as desired, a bit of oil, (salt if desired)

Make: In a wide pan, spray a little oil and place thick slices of Pineapple. Sprinkle chilli powder on both sides and pan-grill until golden brown and mildly caramelised. Enjoy the juicy flavours of sweet and spicy!

Makki Roti - Maize Flour Roti

Some foods are so well known that hearing the name reminds you of it's origins. "Makki ki Roti" is definitely one of those, along with it's famed partner "Sarson ka Saag" - Punjabi delicacies that are loved and known for the region.

Makki is Maize flour, so naturally a very healthy ingredient being gluten free and made from corn. It's the yellow corn flour (Maize) not the white corn  flour which is sold as Corn starch. 

Here it is, my version of Makki Ki Roti:

Ingredients: 2 cups Maize flour, 1 tsp salt, 1 tsp Ajwain seeds (optional), 1 tbsp oil, hot water as needed.

Make:

1. In a bowl mix the flour, salt and ajwain seeds. Add hot water little by little and crumble with fingers. 

2. Use a little oil and more hot water as needed to mix into a soft dough. It will not feel like a wheat flour dough and can be rubbed between fingers into a crumble. Cover and rest it for 15 minutes.

3. Using baking paper, take a palm sized amount of dough and press with hands or roll between two sheets of baking paper. Keep at medium thin otherwise it is hard to cook it.

4. Place the rolled dough on a greased hot nonstick pan, use a few of oil on each side to cook until firm and golden brown. 

Serve hot with Sarson Ka Saag and other yummy sides!

Jowar-Rava Idly

A healthy breakfast is always a great start to the day, especially on weekends when there's a bit of extra time to enjoy with the family. 

Being South Indian, Idly, Dosa, Upma etc are often popular but trying these same dishes with healthier ingredients makes for some fun! 

Jowar flour (Sorghum flour) is typically used to make Jowar Roti and is highly nutritious, being rich in protein, fibre and gluten free. I tried using Jowar flour with Rava (semolina) for Idly - it came out delicious! 

Here it is, my version of JOWAR-RAVA IDLY:

Ingredients: 

1 cup Jowar flour, 1 cup Rava, 1/2 cup natural yogurt/curd, 1 tsp salt, 1 tsp eno or fruit salt, water. 

For spice tempering, a bit of oil, 1 tsp mustard seeds, 1 tsp channa daal, handful curry leaves, pinch of hing.

Make:

1. In a bowl, mix the jowar flour, rava and yogurt. Add salt and water to make a thick Idly batter. 

2. In a small pan, use a bit of oil and temper mustards seeds, channa daal, curry leaves and hing. Add this to the batter. Mix in well, add the eno/fruit salt and mix. 

3. Pour the batter into lightly greased Idly moulds and steam for about 20 minutes. Rest for 5 minutes after turning off heat. 

Serve hot with your favourite chutney or sides.

Mango Rasayana/Payasa

When it comes to desserts and sweets, I think using fruits is a great way to feel a little healthier when indulging! Afterall, naturally sweet is always better than added sweet. 

The King of fruits, Mangoes is just perfect to create sweet treats without adding much extra sweetness, especially fresh ripe ones. Mango Rasayana is always a must for us in Mango season.

Here it is, my version of the simple and easy MANGO RASAYANA/PAYASA:

Ingredients: 2 fresh ripe sweet Mangoes, 1/2 cup milk, 1 tsp cardamon crushed or powder, sugar if needed only, crushed nuts for garnish.

Make: 

1. In a bowl, squeeze out all the pulp and juice from Mangoes.

2. Transfer to a blender, add milk and sugar if using. Grind to a smoothie consistency.

3. Pour into a serving bowl, add cardamon and mix well. Garnish with crushed nuts. Ready to enjoy!!

Methi Pulao - Fenugreek Fried Rice

Fenugreek or Methi leaves are healthy herbs loaded with vitamins and minerals including Vit C and Iron. The upside is, it tastes fantastic too with its unique flavour and aroma.

It's this beautiful flavour and aroma that makes Methi Pulao a delicious treat, that's so easy to create too!

Here it is, my version of METHI PULAO:

Ingredients: 1 bunch of Fenugreek leaves washed and chopped finely, handful green peas, 1 onion chopped, some cashews (can be omitted), a few chillies as per taste, 1 tsp urid daal, 1 tsp cumin seeds, 1 tsp garlic, 1 tsp mustard seeds, 1 tsp turmeric powder, 1 tsp garam masala, small cinnamon stick, 1 cup cooked and cooled rice, salt to taste, a bit of oil and ghee.

Make: 

1. Cook the rice and let it cool so that it is fluffy and not sticky.

2. In a pan, saute in a little oil and ghee, the urid daal, cumin seeds, mustard seeds, cashews, chillies and garlic. Add onion, cinnamon stick and turmeric powder. 

3. Next add in the chopped Fenugreek leaves and peas. Add salt and garam masala, mix well and cover. Cook for 5 to 8 minutes and lower the flame.

4. Add in the cooled rice and toss gently to combine well. Take care not to mix heavily. Turn off flame, cover and rest for a few minutes before serving hot with Raita.

Chickpeas & Potato Curry

A hearty curry that's both healthy and tasty is always a great dinner option. This vegan curry is a delight with rice or roti/breads and is so easy to make that it's a weekly dish for us.

Here it is, my version of CHICKPEAS & POTATO CURRY (ALOO CHANNA CURRY):

Ingredients:

400-500 grams Chickpeas soaked & cooked (you can also use canned Chickpeas), 1 tomato chopped, 1 onion chopped, 1-2 potatoes diced, 2 tbsp tomato paste, 1 tsp red chilli, 1 tsp garlic, 1 tsp ginger, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp cumin powder, water to cook, salt to taste, a bit of oil, handful chopped coriander.

Make:

1. In a pan, saute the onion, chilli, turmeric powder, garlic and ginger until there is a lovely roast aroma.

2. Add in tomato and mix, followed by potato and cooked Chickpeas. Mix in the garam masala and cumin powder and cook for a few minutes.

3. Put in tomato paste and add a little water to adjust the consistency to a nice gravy. Add salt, cover and cook for 10 minutes. 

4. Let the curry rest for another 10 minutes. Sprinkle with coriander and serve hot with rice or rotis. Enjoy!

Vada Pav - Spicy Indian Burger

When it comes to delicious Indian street food, not much can beat the famous tasty delights that make Mumbai famous! Along with famed treats like Pav Bhaji and Pani Puri, Vada Pav is one of the most loved.

With a delicious spicy potato patty (vada) and toasted buns (pav/pao) filled with spices and tangy chutney, this one's for all foodies! 

Here it is, my version of Vada Pav:

Ingredients: Soft buns (I prefer wholemeal wheat buns). 

For the patty - 4 medium Potatoes, 1 tsp mustard seeds, handful curry leaves, 1 tsp turmeric powder, salt, 1/2 cup besan (chickpea) flour for the batter, oil either for deep frying or pan frying.

For the garlic chutney - 3 or 4 garlic cloves of 2 tbsp garlic paste, 1/4 cup descicated coconut,  1 tbsp red chilli powder, salt.

For the green chutney - handful coriander, mint leaves, few green chillies, tamarind paste.

Make: 

1. Boil and mash the potatoes. In a pan, saute the mustard seeds, turmeric powder and curry leaves. Add in mashed potato, salt and mix well. Let it cool.

2. Make the batter for the vada by mixing the besan flour, turmeric powder and salt with water just enough to form a thick batter. 

3. Get the cooled potato mixture and form patties with hands, dip them into the batter to coat completely. Cook either by deep frying or pan frying - either way delivers great results. 

4. To make the garlic chutney, in a pan lightly fry the garlic together with coconut and chilli powder until well mixed.

5. To make the green chutney, put in coriander, mint, chillies and tamraind paste in a blender and grind into a chuntey. 

6. Assemble! Slit the bun half way in the middle (not completely in half). Lightly toast each side with bit of butter. Spread the green chutney on both insides, followed by a generous sprinkle of garlic chutney. Place a warm Vada, top with more green chutney and close. Serve!

Babycorn Manchurian

When we think Indo-Chine cuisine, we often can't go without thinking about varities of Manchurians! A tangy, spicy treat that pairs amazingly with Indo-Chine Fried Rice or Noodles.

Babycorn, being so versatile, works wonderfully with the strong flavours of ginger, chillies, tomato and soy sauce. Here it is, my version of BABYCORN MANCHURIAN:

Ingredients: About 10 Babycorns chopped into halves. For the batter, 1 tbsp corn flour, 1 tbsp rice flour, 1 tbsp plain flour, 1 tsp turmeric powder, 1 tsp garlic paste, 1 tsp chilli powder, 2 tbsp yogurt/curd. 

For making the Sauce, 1 tbsp tomato ketchup, 2 tbsp soy sauce, fresh chopped chillies as per taste, 1 tsp garlic, 1 tsp ginger, 1 onion chopped, a few curry leaves, coriander or chives for garnish. 

Make: 

1. Make a thick batter using the flours, spices and yogurt. It should be thick enough to give a nice coating to the Babycorn. Dip Babycorns into the batter and deep fry OR pan fry with just a little oil - either way will provide crispy coated Babycorns.

2. In another pan, make the Manchurian sauce. Saute in a little oil, chillies, ginger, garlic, onion and curry leaves. Add soy sauce and ketchup, cover and simmer for a few minutes.

3. Pour in the crispy coated Babycorns into the sauce and toss gently. Garnish with coriander or chives, sprinkle chilli powder if desired. Enjoy hot!!

Corn Flakes Mixture - Spicy & Crunchy

Healthy snacking definitely does not have to be boring! A great way to enjoy delicious healthy snacks is to skip the deep frying. This addictive treat is exactly that and oh soooo yum!

Here is my version of CORN FLAKES MIXTURE:

Ingredients: 4 cups normal (or gluten free) Corn Flakes cereal, 3-4 sprigs curry leaves washed & dried, 1/4 cup peanuts, 1/4 cup cashews, 1/4 cup coconut flakes, 1 tsp salt, 1 tsp sugar. 

For spice tempering - 1 tbsp channa daal/urid daal, 1 tsp mustard seeds, 1 tsp turmeric powder, 1 tbsp chilli flakes, a little olive oil.

Make:

1. In a wide non stick pan, saute all the spices for tempering in low flame. Add peanuts, cashews and coconut flakes, continue to mix in low flame until they start to turn golden.

2. Add in the curry leaves and corn flakes. Mix gently then add salt and sugar. Continue lightly stirring in low flame for about 10 minutes or until there is a lovely roasted aroma. The corn flakes will be extra crunchy and golden brown. 

Take off heat and cool completely before storing or serving with a nice cuppa!

Moong Dal Dosa - No Fermentation quick Dosa

Weekend breakfasts for us often involve delicious South Indian delicacies and Dosa is a popular one! There are so many different variants of Dosa but I especially like trying versions that do not require the long fermentation process.

Moong Dal (split yellow lentil) is a healthy, high protein ingredient which makes some seriously good, crispy yummy Dosa! The best benefit is no soaking-grinding-fermenting long process, not to mention its low GI qualities.

Here it is, my version of Moong Dal Dosa:

Ingredients: 1.5 cups Moong Dal, 4 to 5 tbsp rice flour, 1 tbsp crushed ginger, pinch of baking soda, salt to taste.

Make:

1. Wash and soak the Moong Dal for about 4 hours (or overnight if wanting to make Dosa for breakfast)

2. After soaking, transfer the Moong Dal into a grinder, add the rice flour, ginger and salt. Add water to adjust consistency and grind into a smooth batter.

3. Add a pinch of baking soda, mix and let the batter rest for 10 minutes.

4. On a hot pan, ladle the batter and make delicious crisp Dosas.

Enjoy hot with your favourite chutney or sides! 

Pav Bhaji - Indian Street Food Style

A very popular Indian street food and sure to please even the fussiest of eaters with its beautiful blend of spice, vegetables and bread. Pav Bhaji is so quick and easy to prepare and can be enjoyed as a snack or main meal. With a squeeze of fresh lemon, its sure to make mouths water!

Ingredients: 

Bread rolls of your choice, peas, carrots and potatoes cut into small cubes, tomato paste, chopped onions, chilli, cumin seeds, salt, pav bhaji masala, few tablespoons oil, fresh lemon and butter.

Make: 
1. Pressure cook all of the chopped vegetables or cook in a pan until soft and mashable.

2. In a pan heat oil and add cumin seeds, chilli, onion and lightly fry. Add all of the cooked vegetables and cook for 10 minutes, adding as much tomato paste as needed to make a nice gravy. Also add during this process, the pav bhaji masala, salt and some butter. 'Bhaji' is ready!

3. Spread butter generously on bread rolls and roast on a pan until mildly crisp. 'Pav' is ready! 

BEETROOT PAV BHAJI option! To make this delicious treat healthier, just add some grated Beetroot into the mix of veggies. All else the exact same method.

Serve with chopped red onion and enjoy hot with a dash of lemon :)

Zucchini Spinach Chutney/Dip

Healthy chutneys and dips are so easy to create at home and even easier to disguise all sort of unpopular healthy ingredients especially when it comes to kids! 

My Zucchini Spinach Chutney is so loved at home, and the little one doesn't even know there's loads of Zucchini in it, as it's just called the "Green Chutney"! 

Here it is, Zucchini Spinach Chutney/Dip:

Ingredients: 1 medium size Zucchini, 1 to 2 cups Spinach leaves, 1 onion chopped, chilli flakes, 1 tsp cumin seeds, garlic if desired. If tempering, 1 tbsp olive oil, 1 tsp urid daal, 1 tsp mustard seeds, handful curry leaves, salt.

Make: 

1. In a nonstick pan, saute in a bit of oil, the onion, chilliflakes, garlic. Add chopped Zucchini and Spinach leaves along with salt to taste. Stirfry until well cooked and let it cool to room temperature.

2. Transfer the whole mixture to a grinder and grind into a smooth paste. Do not add any water. Transfer to a serving bowl/dish.

3. If tempering, saute the olive oil, urid daal, mustard seeds and curry leaves and pour on top of the chuntey.

Serve warm with your favourite sides or use as a dip for breads. Enjoy!