Corn, Spinach and Onion Subji

Spinach is my husband favorite vegetable. I try to make different recipes for him while using spinach.

To make Corn, Spinach and Onion Subji you will need :-

1/2 cup corn

1 bunch of spinach chopped and washed

1 small onion chopped

Salt to taste

1 teaspoon cumin seeds

1 teaspoon red chilly powder

1/2 teaspoon coriander and cumin powder

1/4 teaspoon turmeric powder

1 tablespoon oil

Add oil in pan and add cumin seeds to it. Allow it to crackle it and add onion to it and saute it. Cook it well and add spinach to it and cook well. Add corn and mix well. Add all the spices and salt to it and then cover it and allow it to cook for about 2-3 minutes. Serve hot or warm with roti.

Tip of the day- baby food

I add half of orange juice or tangerine juice to my son soup when I feed him any soup at room temperature. It adds extra flavor to it and you can feed more fruits to them in this way.

Carrot and Zucchini and Lentil Soup- baby food

My son is very picky in his food. I have to try lot of new things so that I can give him some nutrition.

To make Carrot, Zucchini and Lentil soup you will need :-

2 carrots washed and chopped

1/4 medium size zucchini peeled and chopped

2 tablespoon pigeon peas lentil boiled (paste)

Water as needed

Salt as needed

Pinch of turmeric

Take a pressure cooker and add carrots and zucchini to it and water to it pressure cook it. Mash is it with hand blender and then add lentils to it. Add salt to it and little bit of turmeric to it. Boil it for a minute and when it cools down completely you can use it.

I serve at room temperature to my son this soup.

Cranberry Pickle- Indian Style

Cranberry Pickle is my favorite pickle. It is so easy to make and you can use it for longer time.

To make Cranberry Pickle you will need :-

12 oz of cranberry (fresh)

1-1/2 cup sugar

3-4 tablespoon pickle masala ( available in Indian grocery store)

2 tablespoon oil

Take a pan and add washed cranberries to it. Put the flame on medium heat. Allow cranberries to cook till they soften it. Mash little bit with spatula. Add sugar to it and cook it. Cook till it form 1strand of sugar syrup. Cook it for a minute and then put off the flame. Allow the mixture to cool down completely. Add pickle masala and oil to it and then mix well. Store this pickle in glass jar and put it in a refrigerator and use it when needed. It can stay in a refrigerator for about 3-4 months.

Bhakri

Bhakri is one of my favorite flat bread.

To make Bhakri you will need :-

3 cups of Bhakri flour (available in Indian grocery store)

3-5 tablespoon of oil

Salt to taste

Water as needed

Ghee as needed

Take a big bowl and add bhakri flour to it. Add salt and oil to it and mix well. Then start adding little water at time and make a hard dough. Roll it several times to make it smooth. Allow it to sit for 10-20 minutes. After that make a small ball out of dough and roll it round.

Heat up griddle or roti pan and then roast it on low to medium flame on both sides. When you see spots on both sides, then take out with thongs (steel) and then roast it on gas both sides.

Apply ghee on warm bhakri. You can serve it warm or at room temperature. They can stay good at room temperature for 2 days.

You can serve with dry subji or with curry.

Vegetable Chilla

 I am trying lot of variety of chilla these days so that I can pack lunch box ahead of time.

To make Vegetable Chilla you will need :-

1 cup of gram flour

3-4 tablespoon rice flour

2-3 small red reddish shredded

2-3 tablespoon carrot shredded

Salt to taste

1 tablespoon yogurt

1/4 teaspoon red chilly powder

1/4 teaspoon turmeric powder

Cilantro chopped (optional)

1-2 tablespoon onion shedded

Oil as needed

Water as needed

Take gram flour and rice flour and add salt, red chilly powder, turmeric and little water. Make a smooth batter, Add yogurt and all shredded vegetables to it. Mix well. Allow it to sit for 10 minutes. Heat up non stick griddle and add oil on it and when the griddle gets hot add 2 laddle of batter on it. Cook it on one side and flip it and cook other side. Serve warm with tea, chutney or ketchup.

Mung dal Chilla

To make Mung dal chilla you will need :-

1 cup mung dal washed and soaked in water

1/2 teaspoon ginger chilly paste

Salt to taste

Oil as needed

Water as needed

2 tablespoon gram flour

Add soaked mung dal in grinder and make a smooth paste. Add ginger chilly paste, salt and water if needed. Make batter like dosa. Heat up non stick griddle and add oil on it and spread it. Add 2 laddle of batter and spread it. Add oil on top of it if needed. Flip it after it gets cooked on one side. Cook it on other side. Serve hot with tea or chutney.

Mung dal dhokla

Hey guys today its raining and I thought of making something healthy snack which I can enjoy warm with my tea.

To make Mung dal dhokla you will need :-

2 cups split mung dal with skin

water as needed

Salt as needed

2 teaspoon ginger chilly paste

Oil as needed

Steamer

1 teaspoon sesame seeds

1 teaspoon red chilly powder

4-5 curry leaves

1 teaspoon mustard seeds

Wash mung dal and soak it for about 2-3 hours. Grind in a mixture to make a smooth paste. Add water if needed for grinding. You have to make batter like dhokla. Not too runny. Add salt and ginger chilly paste. Take steamer and add water and put greased tray with batter inside steamer and cover lid and steam it. You can use butter or oil for greasing.

Allow it to cook completely, it takes about 10-12 minutes on medium flame. After that remove carefully and allow it to cool.

Make pieces of it and then in small pan make a tempering of it and then add mustard seeds to it and when it start to crackle add curry leaves (be careful with it) and then sesame seeds and pour it on dhokla.

Your dhokla is ready to serve.