Mushroom Spinach Curry

Ingredients

Chopped mushrooms – 200 gm

Chopped spinach – 100 gm

Chopped beans 50 gm

Chopped onions – 1 medium

Green peas – 50 gm

Chopped green chilli – 2

Cumin powder – 1 tsp

Chopped coriander leaves for garnishing

Salt to taste

For tempering

Ginger garlic paste -1 tsp

Olive oil – 4 tsp

Cumin seeds – 1 tsp

 Method

                    In a pan add oil and temper it. Add chopped onions fry for 7–8 mins and then add green chillies and fry for 2 mins. Now add mushrooms cook until tender. Add vegetables and salt, cook over medium heat. Add cumin powder. Mix well. Garnish with coriander leaves and serve. 

Linked to Dish Name Starts with M by Akila.



                                          

Cabbage Rice

Ingredients

Cooked rice – 1 cup

Shredded cabbage – 1 cup

Chopped onion – ¼ cup

Chopped carrot – ½ cup

Green peas – ½ cup

Garam masala – ¼ tsp

For Tempering

Mustard seeds – ½ tsp

Jeera – ½ tsp

Green chilli - 3

Urad dal – 2 tsp

Bengal gram – 2 tsp

Curry leaves – little

Salt to taste

Oil – 4 tsp

Method

                     In a pan add oil and temper it. To this add onion and saute till transparent. Add cabbage, carrot, green peas and salt. Mix well and cover with lid. Cook for 10 mins. When cabbage is cooked, add the rice and mix well. Add garam masala and mix well. Once all the rice is mixed, cover with lid and cook for 5 mins. Switch off and transfer to serving bowl. Serve with raita.

Soymilk Fruits Smoothie

  

Ingredients

Soymilk - 1 cup

Banana sliced – 1

Mango pieces -1/2 cup

Strawberry medium - 2

Honey is optional

Method

                    In a blender add all ingredients. Blend on medium until fruit is completely chopped up. Cool it and serve with ice cubes.



Sending it to my event ‘Only’ Mango, guest hosted by Anu, Jump' N Jive @ Icypritz guest hosted by Preeti.


                       
                                              

Corn Dosa

Ingredients

Rice – 1 cup

Corn – 2 cups

Green chilli – 2

Salt to taste

Oil

Method    

1. Soak rice in water for 2 hours. Now grind the rice into fine paste with little water. Keep it aside. 
2. In a mixi jar add corn, green chilli and grind into fine paste. Now add rice paste and mix well.
3. Heat a tawa and prepare thin dosas with thin batter. Put little oil on corners and fold it. 

Carrot Raita

Ingredients

Curd – 1 cup

Grated carrot – 2 medium

Grated cucumber – 2 tsp

Chopped coriander leaves – 2 tsp

Green chilli -1

Red chilli powder – ¼ tsp

Cumin powder – ½ tsp

Salt to taste

Method

                    In a bowl beat the curd and add other ingredients. Mix well and keep it for chilling. 

Eggplant and Spinach Curry

Ingredients

Eggplant – 1 ½ pounds (or) 700 gm

(Cut into ½ inch cubes)

Spinach – 2 pounds (or) 900 gm

Chopped green chilli – 2

Chopped tomato – 1 (big)
Lemon juice - 2 tsp

Chopped onions – ½ cup

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Salt to taste

For Tempering

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Ginger garlic paste - 1 tsp

Curry leaves – 1 string

Turmeric powder – ¼ tsp

Oil – 4 tsp

Coriander leaves for garnishing

Method

                 Heat the oil in a pan and temper it. Add onions, green chilli and cook for 3 minutes. Add eggplant and salt, cook over medium heat until thickened. Add spinach and cook until wilted. Add the tomatoes and cook over medium heat until thickened for 10 – 15 minutes. Add coriander powder and mix well. Garnish with coriander leaves. Serve with roti / rice. 

Note: Instead of tomato use lemon juice. Use lemon juice at last.

Mixed Fruit Smoothie

Ingredients

Orange juice – 1 cup

Apple – ½ cup

(Cored & sliced)

Banana -1

Honey – 2 tsp

Frozen Yogurt – 100gm

Method

                  Blend all ingredients until smoothie. Cool it and serve. 

Orange & Carrot Juice

Ingredients

Carrot - 1

Tomato –1

Oranges -2

Sugar – 4 tsp

Cold water as per requirement

Method

                   Mix and blend carrot, tomato, sugar, orange juice and water.

Watermelon Chutney

Ingredients

Watermelon white part – 1 cup

Green chilli – 4

Tamarind paste -1 tsp

Garlic - 3

Oil – 2 tsp

Salt to taste

For Tempering

Oil – 2 tsp

Mustard seeds – ¼ tsp

Curry leaves – little

Red chilli – 2

Chana dal – 1 tsp

Urad dal – 1 tsp

    

Method

               Heat oil in a pan add watermelon, green chilli and cook them until soft and aloe them to cool. In a mixi jar grind all the fried ingredients, tamarind paste with Salt. Temper it. Add this tempering to the chutney.

Spring Onion Pakodi

Ingredients

Spring onion finely chopped – 1 bunch

Besan – 1 ½ cup

Chopped green chilli – 3

Ajwain – 1 tsp

Baking soda – ¼ tsp 

Salt to taste

Oil to fry

Method

                 In a bowl add all ingredients except oil. Add little amount of water and mix to form a smooth batter. Heat oil in a pan, take the batter and slowly dip in the oil. Fry until golden brown and drain on a paper towel. Repeat in small batches. Serve with ketchup.