Bassela Blossom Fritters

Bassela Blossom Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Basella is a actually Malabar Spinach fruit and flower, an Indian Asian climbing plant - Indian Spinach, that loves to grow in tropical and hot weather . The plant is used for cooking in Indian Cuisine as sabzi and pakora but here it is deep fried in crispy batter to include in regular snack menu. These are delicious, just pick the thin steam for frying and not the thick ones. This herb is loaded with calcium and pottasium and very effective as antiviral, laxative and diuretic. Perfect to serve with Lentil/ Dal recipes, and yes as one healthy evening snack.
Ingredients
  • 400 grams Basella Blossom
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Turmeric powder
  • 1 cup Gram Flour
  • 1 cup Corn Flour
  • 1 teaspoon Cumin
  • ¾th teaspoon Baking Powder
  • ¼th pinch of Soda powder
  • 1 teaspoon Chilli Powder
  • ½ cup Water
  • Salt to taste
  • Oil for frying
Instructions
  1. To make the fritters firstly pick only thin steam blossom, wash and dry it.
  2. Sprinkle some chilli powder, turmeric powder and salt with blossoms in a big bowl.
  3. Take a mixing glass bowl and mix well the dry ingredients gram flour, corn flour, cumin, baking powder, chilli powder, soda and then add little water to make semi thick consistency with no lumps formed.
  4. Heat a frying pan with enough oil to fry in medium to low flame.
  5. Dip each blossom in batter and fry for a minute, then drain on paper towel.
  6. Finish the whole batch and serve hot with tomato ketchup.

 

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Organic Roasted Seed Chocolate Toast

Organic Roasted Seed Chocolate Toast
Author: 
Recipe type: Snacks
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Organic roasted seeds are extremely nutritious and helpful for young children to maintain their overall nutrient balance. These are delicious to munch on or have it like anytime snacks. This recipe is prepared to feed our children with a layer of chocolate sauce topped with seeds . A delicious snack idea for travelling and anytime snacking.
Ingredients
  • 6 Brown Bread slices
  • 6 tablespoon Organic Roasted Seeds (sunflower, chia, pumpkin, flax etc)
  • ¾ cup Dark chocolate chips
  • 2 tablespoons Fresh cream
  • 1 teaspoon Vanilla Extract
Instructions
  1. At first measure the ingredients and diagonally cut the bread slices in triangle shapes.
  2. Heat a small saucepan on low heat, with dark chocolate chips and stir until all melts.
  3. Add the cream and vanilla extract , stir for a minute, stop the flame.
  4. Toast the bread till light brown and crispy.
  5. Apply layer of chocolate mix then sprinkle a tablespoon roasted seeds on each slices.
  6. Serve immediately .

 

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Spicy Chocolate Sip

Spicy Chocolate Sip
Author: 
Recipe type: Snack
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
This chocolaty drink recipe is my favourite and now I share with you to try and explore the world for a whole new tasty treat.Do you want to enjoy that perfect spicy hot chocolate ? Well, it is difficult to get the Mexican dark chocolate to enjoy the authentic flavor so you may try with regular dark chocolate to celebrate a special day in cold weather and warm up. Give it a try! It is actually sweet, spicy with real chocolate .
Ingredients
  • 6 cup Full Milk
  • 2 cup Semi Sweet Dark Chocolate Chips/ Bar
  • 2 Cinnamon Stick
  • Few Black Pepper
  • Few pinches of Chilli powder/Cayenne Pepper(OPT)
  • Few drops of Vanilla Extract
  • Few Cherries and Almonds
Instructions
  1. First heat a saucepan with milk.
  2. Melt the chocolate chips in a double boiler.
  3. Once it starts boiling reduce the flame and add chocolate, stir continuously till it thickens for about 5 minutes.
  4. Add the dry spices and keep stirring , then add vanilla.
  5. On medium flame keep stirring to avoid sticking and let it boil to semi thick consistency for 30 seconds.
  6. Switch off the flame. Check for the exact balance of sweetness and spice.
  7. Pour hot chocolate drink in serving coffee mugs and serve with cherries and almonds on side.

 

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Horsegram Dosa

Horsegram Dosa
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
Horsegram is considered to be a super food and is a popular beneficial ingredient addition for recent times for almost in every recipe as far as applicable in our daily food chart. Horsegram dosa is an old recipe from South India for vegans as the lentil is high in protein content and pairs well as an alternative to urad dal. Savory Indian crepes with masala potato stuffing. Next time prepare the dosa batter with horse gram, power packed with iron, calcium and protein goodness for a healthy breakfast option.
Ingredients
  • 2 cup Raw Rice
  • 1 cup Horsegram
  • 1 teaspoon Fenugreek seed
  • Water to make batter
  • Oil for frying
  • Salt to taste
  • Potato Stuffing:
  • 4 Boiled Potato cubes
  • 2 Onion sliced
  • 1 teaspoon Mustard seed
  • Few Curry Leaves
  • 1 teaspoon Turmeric powder
  • 11/2 teaspoon Chilli Powder
  • 2Green Chilli
  • ¾tth cup chopped Coriander Leaves
  • 2 teaspoon Oil
Instructions
  1. First wash the rice and horsegram. Soak for 5 hours in water.
  2. Grind the rice and horsegram with ½ cup water and fenugreek seed. Keep the dosa batter in a deep vessel, cover it and let it ferment overnight for 10 hours.
  3. Now prepare the potato stuffing.
  4. Heat a frying pan with oil, temper with mustard seed, curry leaves and fry the onions.
  5. Add the turmeric and chilli powder, boiled potato cubes, green chilly and salt. Stir fry for 2 minutes. Reserve in a bowl.
  6. To prepare the dosa, mix the fermented batter with salt and water if required for few minutes before use. Check for seasoning.
  7. Heat the dosa tawa with 1 teaspoon oil, spread ¼th cup batter or less into a a circle shape on high heat. Cook for 1-2 minutes.
  8. Turn the dosa upside down and fry for less than a minute.
  9. Take about ½ cup of potato stuffing, spoon it on one half portion of dosa, spread from both side.
  10. Garnish with chopped coriander leaves. Now cover the stuffing with the rest half portion of dosa.
  11. Serve hot dosa with tomato and coconut chutney.

 

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Pumpkin Orzo And Kale Soup

Pumpkin Orzo And Kale Soup
Author: 
Recipe type: Soup
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The flavors are built in this soup with the sweetness of pumpkin and the fresh herbs, the winter veggie addition of Kale and the Italian Orzo supplies the carbohydrate. Hearty and light soup for those who search for vitamin and mineral based recipes to support their daily nutritional intake. Fresh chicken broth will enhance the taste and will add to the extra protein balance. Serve this hot soup anytime especially for dinner with garlic bread.
Ingredients
  • 3 cups Kale leaf chunky chops
  • 1 cup Orzo Pasta
  • 2 cup Pumpkin Cubes
  • 2White Onion
  • 4 Garlic
  • 2 Tomato
  • 2 Celery Stalk
  • 4 cups Chicken/Vegetable Broth
  • 3 teaspoon Apple Cider Vinegar(opt)
  • Few Parsley chops
  • 3 teaspoon Extra Virgin Olive Oil
  • Sea Salt and Pepper to taste
Instructions
  1. To make the kale soup, first clean the kale leaves, trim off the hard steam from centre of each leaf, now roughly chop it.
  2. Cut the pumpkin, celery and onion in cubes.
  3. Slice the tomato in two halves.
  4. Heat a saucepan with water and cook the orzo following the package direction. Strain the water.
  5. Heat a medium saucepan with oil , pumpkin for 5 minutes then fry the onions for few minutes along with celery.
  6. Add the chicken broth and bring to a boil, add the orzo and vinegar.
  7. Add the seasoning, tomato and kale leaves.
  8. Cook for 2 minutes and garnish with parsley.

 

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Homemade Chana Dhal & Chinese Spinach

In project collaboration with  Food Around The World Project

Homemade Chana Dhal & Chinese Spinach
Author: 
Recipe type: Side Dish
Cuisine: Italian
 
We love Indian food. At home, it is very unusual if we don’t have Indian food at least once a week. The aromas, the textures, the spicy flavours of this wonderful culture, delight our guests, as well. But, let's talk about the Dhal. Dahl, which is also often spelled daal, and dal, is essentially a thick South-Asian-inspired lentil stew, which is often prepared with ghee or clarified butter. This recipe uses a little sesame oil for depth and flavour instead of ghee, and to make it vegan as well. There are actually a wide range of dahls made from many different types of lentils and other vegetables called "pulses." Dried and split, they are cooked with various different spices, meats, and vegetables. Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas among others. It's easy to modify a dahl to make it mild or spicy, or to create a full dah-based meal, or a side dish. This simple dahl is one of my favourite go-to recipes as it is easy to prepare with pantry staples, and quick to make in one pot. It can also be doubled or tripled when you have a lot of mouths to feed for a large family gathering or a party. It is also a great to-go leftovers lunch that can be served with naan and tea.
Ingredients
  • • 1 tbsp. sesame oil
  • • 1 red onion, finely chopped
  • • 1 garlic clove, crushed
  • • Thumb-sized piece ginger, peeled and finely chopped
  • • 1 red chilli, finely chopped
  • • 1 red tomato, peeled and cut into cubes
  • • 1½ tsps. ground turmeric
  • • 1½ tsps. ground cumin
  • • 1 ½ tsps. Garam Masala
  • • 2 sweet potatoes (about 400g/14oz), cut into even chunks
  • • 250g Chana Dhal
  • • 600ml vegetable stock
  • • 80g of Chinese spinach
  • • 4 spring onions, sliced on the diagonal, to serve
  • • 1 tbsp. ginger, sliced finely, to serve
  • • 1tbsp. green chilli, finely chopped, to serve
  • • ½ small pack of Thai basil, leaves torn, to serve
  • • Cooked rice, as side dish
  • • Sour cream
Instructions
  1. Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger, tomato and chilli, cook for 1 min, then add the spices and cook for 1 more min.
  2. Turn up the heat to medium, add the sweet potato and stir everything together, so the potato is coated in the spice mixture. Tip in the dhal, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 30 mins or until the split chickpeas are tender and the potato is just holding its shape.
  3. Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top it with the spring onions, chilli, ginger and basil to serve.
  4. Serve with rice and sour cream as you like.
  5. Enjoy!!

 

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Spinach N Cottage Cheese Pasta

Spinach N Cottage Cheese Pasta
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Homemade freshly cooked pasta with spinach and cottage cheese recipe follows a trendy and healthy line of Italian love for incorporating simple seasonal ingredients in their everyday food preparation. Here edible nutritious mustard flower is added, as it is available now in our local market and can best paired with a new twist for colour garnishing. Enjoy with your whole family for weekdays dinner.
Ingredients
  • 2 cup Pasta
  • 3 cups Baby Spinach Leaves
  • 11/2 cup Homemade Tomato Puree
  • 2 teaspoon Tomato paste
  • 1 cup Onion chopped
  • 5 Garlic pods chopped
  • 1 teaspoon Italian Herbs
  • 1 teaspoon Black Pepper
  • Few Basil Leaves chopped
  • 4 tablespoon Parsley chopped
  • 1 teaspoon Butter
  • 2 teaspoon Extra Virgin Olive Oil
  • 1 cup Homemade Cottage Cheese
  • Few Edible Mustard Flowers
Instructions
  1. At the very beginning of this recipe, cook the pasta in salted boiling water as per package. Reserve some boiling water for later use for later addition in case the pasta gets too dried .
  2. Chop the parsley, basil, onion and garlic.
  3. Heat a medium saucepan with oil and melted butter, add the italian herbs.
  4. Fry the garlic and onion for 3 minutes.
  5. Add the tomato puree and cook till three fourth of the quantity is left.
  6. Season with salt and add the tomato paste
  7. Add the pasta and coat well with the sauce for a minute.
  8. Mix the spinach and stir for 4 minutes or less.
  9. Garnish with crumbled cottage cheese, pepper, basil and parsley on top.
  10. Serve hot on pasta platter with numbers of mustard flower of your choice.

 

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One Pot Spiced Beetroot Rice

One Pot Spiced Beetroot Rice
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
If you are looking for an easy one pot super nutritious quick vegan meal then you must give a try to this recipe. It can be your favorite super easy lunch pack for your kids and your whole family for a very busy schedule. Here the multi beneficial spice Nigella seed is added to score for the mild taste and extra nutrition. This pink color rice can be the kids most wanted dish in the menu list along with the garnish of edible mustard flower
Ingredients
  • 4 cups Cooked Basmati Rice
  • 4 cups Beetroot
  • 2 teaspoon Nigella/Kalonji seed
  • 1 teaspoon Turmeric powder
  • Few Mustard Flower for garnish
  • 2 tablespoon chopped Coriander Leaves
  • 1 Green Chilli
  • 3 teaspoon Oil
  • 2 cup Water
  • Salt to taste
Instructions
  1. At first wash the beetroot, peel off the skin and grate it.
  2. Cool the cooked basmati rice.
  3. Heat a wok with oil, add nigella seeds and the green chillies.
  4. Add the beetroot, turmeric and salt, toss it well for 5 minutes.
  5. Add the water and bring to a boil and cover till fully cooked.
  6. Stop the flame with little gravy left at the bottom.
  7. Toss in the rice and check for seasoning.
  8. Serve warm on dinner plate with mustard flower,coriander leaves and nigella seed for garnish.

 

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Drumstick Leaves Egg Recipe

Drumstick Leaves Egg Recipe
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Drumstick Leaves are powerhouse of nutrients, and voted by Vogue as the super food ingredient for 2018. The extensive use of these leaves for cooking is famous in South India mostly but due to its medicinal benefits the usage is now widespread. Here this ingredient is added to make scrambled eggs to make your first breakfast meal . Try it , very easy recipe without compromising with the taste but you will be amazed to hear that these leaves contribute double the health benefits than that of an egg.
Ingredients
  • 4 Large Eggs
  • 11/2 cup Drumstick Leaves
  • 11/2 Onion chopped
  • 2 Green chilly
  • 2 teaspoon Oil
  • ½th teaspoon Black Pepper powder
  • Salt to taste
Instructions
  1. First wash and dry only the leaves .
  2. Chop the onion and green chilly.
  3. Take a medium bowl , crack open all the eggs and beat well with green chilly, black pepper and salt.
  4. Heat a frying pan with oil and fry the onions for few minutes.
  5. Add the beaten eggs and leaves together and toss to scramble on low heat.
  6. Check for seasoning.
  7. Serve hot on a plate with butter toast and a glass of orange juice.

 

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Apple Kale Chia Seed Salad

Apple Kale Chia Seed Salad
Author: 
Recipe type: Salad
Cuisine: Continental
Prep time: 
Total time: 
Serves: 3
 
If you are searching for a power packed crunchy salad then toss up this colorful ingredients with dijon mustard dressing. A perfect anytime salad with nutrients overloaded to energize your daily routine and start your favorite routine. Kale, apple, almonds, chia seed and any other dried nuts you wish to add the salad will taste awesome. The continental influence of mixing up with the seasonal winter salad leaf Kale is available in local market or choose from Organic section. A fantastic super food salad for your whole family especially for our little ones.
Ingredients
  • 2 cup Kale Leaves
  • 1 Apple
  • 1/ 2 cup Almonds
  • 2 teaspoon Chia Seed
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey
  • ¼th teaspoon Lemon juice
  • Salt to taste
Instructions
  1. First clean the leaves and drain the water then chop the Kale leaves.
  2. Toss the kale leaves with little salt in a bowl and rest for 5 minutes.
  3. Cut the apple in thin slices.
  4. Take a small bowl and mix dijon mustard, lemon juice and honey.
  5. To assemble all take a big serving salad bowl and transfer the kale leaves in it.
  6. Now toss in the apples, almonds and dijon mustard sauce together.
  7. Sprinkle chia seeds on salad from top just before eating

 

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