Spinach Tomato Salad

Ingredients:

1 bunch roughly chopped spinach or baby spinach

½ cup chopped tomato or baby tomato

For dressing

1 tbsp olive oil

2 tsp mix hub

2 tsp lemon juice

Salt to taste

Method:

Combine all ingredients of dressing in a bowl mix it well and pour on spinach at the time of serving.

Sending this recipe: Hearth and Soul Blog Hop, Eat seasonal food, fresh!

Aloo Matar Sandwich – Potato Green Peas Sandwich – Grilled Sandwich

Ingredients:

2 cup fine chopped potatoes

½ cup boiled green peas

¼ cup fine chopped onions

½ tsp turmeric powder

2 tbsp green chili paste

1 tsp lemon juice

2 tbsp oil

¼ cup fine chopped coriander

Salt to taste

Method:

Heat the oil in a pan add onions and sauté for minute. Add turmeric powder, potatoes and salt, sprinkle 2 tbsp water on it and mix it well cover and cook for 5 minutes or till potato cook well on law flame, stir occasionally. Add cooked peas, green chili paste, lemon juice, coriander and mash them and cook for minute  keep aside.

Take bread slices, spread butter on it and then spread potato mixture and place for grill.  Serve hot with tomato ketchup or green chutney.

Sending this recipe :  

Birthday special event , Fast!Fresh!Simple ,Raksha Bandhan'event , 

Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Fresh Plum and Rose juice - Healthy and fresh breakfast drink in one minute

Ingredients:

2-3 fresh plum (seedless)

1 tbsp rose syrup

Pinch cinnamon powder

Pinch salt 

2-3 ice cubes

Method:

Combine all the ingredients in blender and make a smooth mixture. Serve chilled .

Sending this recipe:  Hearth and Soul Blog Hop, Eat seasonal food, fresh! , 

Birthday special event , Fast!Fresh!Simple ,Raksha Bandhan'event , 

ONLY’ Food For Pregnancy , "Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Dudhi Halwa - Milk-Gourd dessert with less ghee

Ingredients

4 cups grated dudhi (Bottle gourd)

1 cup sugar

2 tbsp ghee

3 cup milk

½ tsp cardamom powder (elachi powder)

½ cup dry fruit (chopped almonds, cashew nut and raisin)

Method

Heat the ghee in a pan. Add grated dudhi (Bottle gourd) and sauté for 5 minutes add milk and cook on a law flame for 15 minutes or till milk will be evaporated by dudhi, stir occasionally. Add sugar and cardamom powder and mix it well.  Cook till all the moisture has dried. Add dry fruit and mix well garnish with dry fruit. Serve hot or cool...

Sending this recipe : 

Birthday special event , Fast!Fresh!Simple ,Raksha Bandhan'event , 

ONLY’ Food For Pregnancy ,  "Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Sweet Corn paneer spicy salad

Ingredients:

1 cup boiled sweet corn

¼ cup chopped paneer

1 tsp black pepper powder

1 tsp lemon juice

1 tsp olive oil

Salt to taste

Method:

Combine oil, lemon juice, salt and black pepper in a mixing bowl, and mix well. Add boiled sweet corn and chopped paneer and mix it well . Serve chilled with choice of soup for dinner.

Sending this recipe : Motions and Emotions and Sara's Event  ,  Gayathri’s Announcement page and Manju's page, Monsoon Temptations , Eat seasonal food, fresh!, made with love monday,  Hearth and Soul Blog Hop

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Khasta Kachori – how to make khasta kachori

Ingredients:

For stuffing

½ cup yellow moong dal

1 tbsp red chili powder

1 tbsp fennel seeds

1 tsp garam masala powder

½ tbsp dry mango powder

Pinch of asafoetida

2 tsp fennel seeds

2 tbsp oil

Salt to taste

For outer crispy layer

2 cup refined flour

2 tbsp oil

Pinch of cooking soda

Salt to taste

For garnishing

2 tbsp coriander chutney

2 tbsp dates tamarind chutney

2 tbsp thick curd

2 tbsp sev

2 tbsp masala peanut

2 tbsp pomegranates

Coriander

Oil for deep fry                             

Method:

For stuffing:

 Soak yellow moong dal in water for 1 or 2 hours. Drain the water completely. Heat the oil in a pan add asafoetida, fennel seeds, soaked yellow moong dal and salt, mix it well cover and cook for 5 minutes on law flame, stir occasionally. Add red chili powder, dry mango powder and garam masala powders mix it well and cook till all the moisture has dried. Keep aside for 10 minutes. Blend dal coarsely into the blender like a crumble without using water. Divide this mixer in 10 to 12 equal portion ball.

For outer crispy layer

Combine all the ingredients of outer layer in a bowl. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into 10 to 12 equal size balls. Roll out each ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Surround the filling mixture with the dough by slowly stretching it over the filling mixture. Seal the ends tightly and make a ball. Flatten the ball slightly.

Heat the oil in a frying pan, deep fry kachori on law flame till golden brown on both sides. Keep aside.

Garnish with curd, coriander chutney, dates tamarind chutney, sev, masala peanut, pomegranates and coriander at the time of serving.

Sending this recipe : Motions and Emotions and Sara's Event  ,  Gayathri’s Announcement page and Manju's page , Know Your Cooking fats - Cooking Oil, Monsoon Temptations,  Fast!Fresh!Simple ,Birthday special event 

Suran Bataka ni Khichadi – Yam and Potato Stir fry – fasting recipe – vrat ka khana

Ingredients:

2 cup grated potato

2 cup grated yam (suran)

                                                  1 cup grated bottle gourd                                                    

1 tsp cumin seeds

2-3 curry leaves

2 tsp green chili paste

2 tsp lemon juice

2 tsp sugar

1 tsp black pepper powder

                                   2 tbsp oil                                        

Salt to taste

Method:

Combine peeled and grated potato, yum and bottle gourd in a bowl, add 1 tbsp salt and mix it well. Squeeze out excess water from the potato and yum mixer with your hands. Heat the oil in a pan add cumin seeds when the seed popup add curry leaves, green chili paste, potato mixer and mix it well, cover and cook on law flame for 10 minute stir occasionally. Add lemon juice, sugar, black pepper powder and salt, mix it well and cook for another 5 minutes or become tender. Garnish with coriander. Serve hot with masala curd.

Sending this recipe to : Vegan Thursday,  Motions and Emotions and Sara's Event Annoucement page , 

Know Your Cooking fats,  Manju's page and Gayathri's CookSpot,  Made with Love Mondays, Monsoon Temptations,  Fast!Fresh!Simple 

Potato peanuts chaat

Ingredients:

1 cup boiled and chopped potato

½ cup masala peanuts

¼ cup chopped onion

¼ cup chopped tomato

2 tbsp coriander chutney

1 tbsp khajur imli chutney (dates tamarind chutney) (optional)

1 tsp chaat masala

1 tsp red chili powder

Salt to taste

Method:

Add chopped potato in a mixing bowl. Add masala peanuts, onion, coriander chutney, khajur imli chutney, red chili powder, chaat masala and salt mix it well. Garnish with coriander.

Sending this recipe : Made with Love Mondays,  Priya's VFAM page  and Nivddhanam,  ,  Monsoon Temptations ,  Motions and Emotions and Sara's Event Annoucement page ,   Manju's ,  Fast!Fresh!Simple page and Gayathri's CookSpot, 

Chocolate Sandwich - kid's special recipe

Ingredients:

1 cup boiled and mashed potato

2 tbsp ghee

2 tbsp sugar

¼ cup milk

2 tbsp melted dark chocolate

Method:

Heat the ghee in a pan add mashed potato and cook for 10 minutes or till light golden in color on law flame. Add sugar and milk mix it well and cook for another 5 minutes or till milk will be evaporated by potatoes. Keep aside for 5 minutes. Transfer this mixture in one plate, and take one tbsp mixture and give heart shape and repeat the process with remain potato mixture. Take one heart shape, spread 2 tsp melted chocolate on it and top with the remaining shape. Garnish with chocolate. Serve hot.

Sending this recipe: Kids special,  Fast!Fresh!Simple, Birthday special event