Wheat flour 1 1/2 cup
Carrot , grated 1 cup
Cumin pwdr 1/2 tsp
Chilli Powde 1/2 tsp (optional)
In a mixing bowl, add wheat flour, grated carrot, cumin pwdr , chilli powder & salt mix well.
Add warm water little by little to make a dough and keep aside for 10 mins.
Make small balls from the dough and roll it into round chapatis using a rolling pin.
Heat tava/griddle and when hot, place the chapatti, flip over after 5-10 seconds. Now pour a little oil , (about 1 tsp) on the chapatis and flip over again. Cook till done.
Serve with coriander chutney
Preheat oven to 220 degrees.
Peel the jap pumpkin and cut into even slices, resembling fries.
Toss pumpkin, olive oil, sea salt, cumin powder & dried basil seasoning in a large bowl.
Arrange in single layer on baking sheet. Roast for 35- 40 minutes in total.
(Note- Bake for 15 minutes and flip to cook on the other side.
Bake for 10 to 15 minutes more, until browned n crisp. )
Turning the fries midway is an important step to avoid soggy fries on one side.
Enjoy with some tomato sauce.
These 2 loaves were made for a gathering of mothers and toddlers and they were all gone in an hour. The mothers preferred the blueberry- banana ones while the toddlers preferred the raisin-banana ones. Hmmmm…. I’d have though otherwise.
Both loaves have minimal fat and in my opinion I could have reduced sugar to 1/4 cup per loaf as I found this too sweet, since the bananas are naturally sweet. But that’s me, try it and adjust to your taste.
Self raising flour 1 1/2 cups
Baking soda 1/2 tsp
(Note- if you are using plain flour,just add 1-1 1/2tsp of baking pwdr to the flour)
Raw sugar 1/2 cup
Bananas 2 medium sized, very ripe
Applesauce 1/2 cup
Butter 2 tbsps butter melted
Oil 2 tbsp (canola)
Blueberries, a handful ( bruised with fork to release their juices)
Mix wet ingredients in a food processor
Add wet mixture to flour and fold in.
Last stir in blueberry and immediately pour into a loaf pan.
Bake 45 mins at 160-180 deg C
These pics below is the raisin-banana loaf. The only difference between the 2 is that i did not put the 2 tbsp oil in the banana-raisin loaf. The recipe is exactly the same otherwise.
That 2 tbsp made a lot of difference as the blueberry-banana loaf was lot more moist & cake like while the raisin-banana loaf was more springy & bread-like.
Both loaves get my tick of approval, just that one is good for brekky and the other for a tea-time snack.
Makes 12 slices
Bananas, very ripe 2 big or 4 med
Strawberries 6, chopped
Butter, 2 tbsp melted
Raw sugar 1/2 cup
Buttermilk 1/2 cup
Dry- all sifted
All purpose flour 1 1/2 cups
Baking soda 1/2 tsp
Preheat oven to 350ºF/180ºC.
Combine all wet ingred except strawberries
Add dry ingreds into wet mixture and fold. Add strawberries last and mix until just combined.
Do Not Overmix
Pour into loaf pan
Bake for 40 mins at 160-180 deg C
This recipe was requested by a special person. My dear brother V. In the blink of an eye V has grown from a little fella to a handsome, young man filled with insight and wisdom far beyond his years. An unbiased attitude along with his dry sense of humor makes for some great company and lots of laughter when we are together.
Since he is into strength training and body building, V is always on the lookout for simple recipes filled with clean protein . I made this when I was visiting him and he absolutely loved it. Teamed with some yogurt raita or a fresh salad, it’s a perfect meal. Hope you enjoy making it V as much as you enjoyed devouring it.
Serve 2 hungry people
Mung dal 1/2 cup (soaked for few hours if possible)
Rice 1 cups
Carrot 2 chop
Peas 1/2 cup
Tomato 1 chop
Garlic 2 pods or asafetida – 2 pinches
Cardamom 2-3 whole
Cinnamon stick 2
Turmeric 1/2 tsp
Cumin 1 tsp
Coriander pwdr 2 tsp
Chilli pwdr 1 tsp
Garam masala 1/4 tsp (opt)
In a pot, add oil/ ghee and ,add cinnamon, cardamom, tomato and garlic. Sauté well
Then add mung dal, asafetida , coriander, cumin, chilli powder & Garamond masala. Sauté.
Pour 1- 1 1/2cup water and simmer till mung dal is half cooked. Then add the carrot, peas & rice and sauté well. Add water (double the amount of rice) and salt to taste.
Cook covered till done. Squeeze lemon juice on top and serve hot.
Alternatuvely, mung dal can be pressure cooked first and added to the pot. For this method, take the mung dal , pinch asafetida (hing) and 1 cup water and pressure cook or simmer till dal is almost cooked.
Then add this to the sautéed tomatoes and proceed with spices and rice immediately as above.
Note- Here you don’t have to add the 1 1/2 cup water and simmer dal as the dal is already cooked. Only add the water needed to cook rice.
I’ve tired both ways and it turns out fine.
Crispy and light on the outside, silky and wobbly on the inside!
This tofu is a pleaser! I used to order this with my Chinese takeout since I turned vegetarian and one day thought to myself, I’m sure I can make this myself. It’s such a simple yet flavorful dish.
This works as a light and delicate appetizer for a party served with toothpicks, as a side with steaming rice and vegetables or on it’s own as a snack with a cup of tea in the evening.
Whichever way you serve it, it’s a tango for your tongue.
Firm tofu 200 gms (cubed about 1 inch size)
2 cups, warm water
Salt, 1 tsp
Pepper 1/2 tsp
Sugar 1/2 teaspoon (opt)
Garlic, 1 clove, chopped
Thai red chiles, 1- 2 thinly sliced
Scallions, 1 ,white and green parts, chopped
Oil, for frying
Cut the tofu into desired size and put it in a shallow bowl. Dissolve 1 tsp in the water and pour over tofu. Allow to sit for 15 mins.
Transfer the tofu pieces onto a layer of paper towel so excess water is all absorbed.
Pour oil about 1 cm high in a deep wok and fry the tofu in batches,they should be crisp and golden after about 2 minutes. Drain the tofu on paper towel.
Mix together the pepper, sugar, and remaining 1/4 teaspoon salt in a small bowl.
Pour off all but 1 tablespoons of the oil from the wok. When oil is hot, add the garlic, chile, and scallions. Cook for about 15 seconds, add fried tofu and seasonings.
Cook for 1 min, stirring constantly, to allow the tofu to absorb the flavors. Transfer the tofu and serve immediately.