Oh yes, its ekadashi tommorrow, what better way to post a recipe of these delicious vadas. So if you want to munch on some yummies lets do this, yaaaaaay. Simple ingredients make this a super delicious and abit unhealthy as it is deep fried, but cheat days are aloowed, arent they??? SO here we go!
Ingredients (Serves 3)
4 Potatoes boiled, peeled and mashed
1 cup sabudana (washed and soaked in water over night)
Salt to taste
1/2 tsp Black pepper powder
1 tbsp Lemon Juice
Crushed Green chilly to taste
Chopped fresh coriander
1/2 tsp roasted cumin seed powder
In a bowl, mix the mashed poatoes, drain the sabudana and mix it with it
Add all the spices, Lemon, Salt, Pepper and green chilly paste
You can taste and adjust the spices accordingly, some people add sugar but personally i dont
Now mix it all and roll out small balls, refrigerate the balls for minimum 20 mins to 30 mins (refrigeration is the secret guys)
Heat sunflower oil. we cannot have corn oil on ekadashi any way, then add the balls for deep frying and move them with a chapati rolling spatula, this is to ensure they dont stick at the bottom
Well this one is one of the healthy known sauce, surprisingly it tastes very good without garlic too. A blend of greens with durum spaghetti is the way to go guys. So here we go; If you check online recipes of pesto sauce it requires parmesan cheese, unfortunately i did not have that cheese available, so i just added 1 slice of sandwich toast cheese to the sauce.
Ingredients (Serves 3)
350gms Spaghetti and enough water to boil them
10ml olive oil for the spaghetti
Salt to taste
1 tbsp ginger chilly paste
For the sauce
15 leaves of green spinach (Palak)
1 cup fresh basil leaves (if you dont have fresh basil, you can use 2 tbsp of dry basil)
6 – 7 pieces whole walnuts (Akhrot)
1/2 tsp crushed Black pepper
60ml olive oil for the pesto sauce
Lemon Zest approx to 1/2 to 1 tbsp (this ingredient is the most important)
1/2 a lemon squeezed Juice
1 slice of cheese (1 tbsp of parmesan cheese if its available)
Boil the spaghetti in an open pan for 7 to 9 mins, with salt and some oil,once its cooked, drain it out in a sieve and run it under fresh water, add the olive oil and keep aside
Blanch the spinach and basil leaves in water for 10 mins, remove them into ice cold water and blend it in a blender
Now place walnuts, olive oil, lemon juice, lemon zest, Black pepper powder and salt, blend it to a smooth paste (if you use dry basil, then add it to this walnut paste)
In a pan, heat oil and add ginger chilly paste, add the spinach and basil puree, let it cook for a while, add some salt and once it thickens, add the walnut paste and mix well, i added a slice of sandwich toast cheese too.
Now pour this pesto sauce on the spaghetti and mix well, garnish with black pitted olives
Yummy in my Tummy, this is also one of my favourite dishes, i often make it and if you like milk, you will defintely like this one. Another secret, you can mix the red sauce with the white sauce the pasta tatstes even better. So here we go for the white sauce recipe.
Ingredients (Serves 3)
2 Bowls boiled pasta
750 ml full fat milk (haha even low fat milk is allowed)
1 tbsp All purpose home baking
1 tbsp salted butter
All the dry italian herbs (Basil, Thyme, Mixed Herbs, Rosemary, Oregano) a pinch of all of these.
Red chilli flakes
Black pitted olives
Salt, Black Pepper to taste
Boil pasta in an open pan. After boiled, drain them in cold water and mix it with some olive oil.
In a pan heat butter and add the flour, roast it for a while and add the milk and bring it to a boil, once it boils add salt, followed by all the spices in the ingredients.
Bring another boil and you will see it will thicken itself in sauce form.
Add the boiled pasta and garnish with red chilli flakes, best served when hot.
Yummy, this is one of my favourites and they are very healthy, although white rice is used to make the batter, so readers here we go, super fluffy and soft idlis served with Lentil Soup (also called Sambhar in the indian Language)
4 Cups thick white rice
1 cup split black lentils without skin (Urad Dal)
1 tbsp Eno
Wash the rice and the lentil in seperate bowls, soak it in water for atleast 4 hours or even over night. The work done in 4hours to soften them will also do.
Grind it into a slightly coarse batter with a grinder/Blender.
Make sure the batter is thick, let it ferment overnight or another 4 hours. PLEASE NOTE AS SOON AS YOU MAKE THE BATTER, YOU CAN FREEZE IT TO AVOID IT GETTING SOUR.
Now in a bowl, take the mixture, add water, salt and 1 tbsp Eno. Mix well, place them in an idli stand and steam it until it bakes up like a cake.
Hi everyone, here is a super easy recipe of healthy kebabs, consists of Maize flour, which here in kenya we call it Unga ya ugali. This snack can be prepared for picnics, they are filling too with a mixture of vegetables. So here we go!!!
3 Cups Water
2.5 cups Ugali Flour
1 bowl chopped carrot
1 bowl chopped french beans
1 bowl crushed sweet corn
a few chopped green chillies
Salt to taste
3 tbsp oil
Oil for deep frying, alternatively they can be baked.
Boil water in a pan, add all the raw chopped vegetables, let the vegetables cook. Add salt , Oil and the remaining ingredients. Once the vegetables are cooked, add the flour and mix well, cover the lid for 5 minutes. Once you simmer it, place in a tray, with oiled palms fold them into kebabs.
If eaten hot they taste too crunchy and nice, deep fried.
If taken for picnic, they can be baked as well for 15mins at 180degrees, after rubbing them in oil.
Heres another super healthy recipe for Soup. Soup are an awesome blend of nutrients and yet light. People watching weight can actually have all types of different soups for dinner, it makes you full as well as lose weight.
1/2 Medium sized Bottle Gourd
1 medium sized tomato
1 medium sized potato
1 cup cabbage
1/2 medium sized butternut
Salt and Pepper to taste
Water to dilute the thickness
Peel and cut all the above vegetables in big size
Drain in water properly
Place it in a pressure cooker with some water, give it 4 to 5 whistles
Once donw, blend it in a blender, sieve it.
Add some water to check the consistency, bring it to a boil and add salt and pepper to taste
It can be served with multigrain toasted bread as well
Well we all are aware of the health benefits of yoghurt, it can be diluted further with water and be taken with lunch, which we Gujaratis call it chaas. Well here is a very easy recipe to get the natural taste of Yoghurt without getting it a sour taste!!!
2 – 3 teaspoons of previous home made yoghurt or the ready made one can also do
Warm the 500ml milk let it not boil, just a luke warm feeling. You can test it by dipping your finger in the milk which should NOT give you a burning sensation.
Take 2 to 3 teaspoons of previous yoghurt and whisk it well in another clean vessel.
Pour the Luke warm milk and stir well, cover it and let it rest for 4hours.
If it stays more than 4 hours the yoghurt will become sour, and if you want more thicker version of the same, use full fat or farm fresh milk.
Warm the milk
Take 2 to 3 teaspoons of old yoghurt and whisk it with a spoon
Once the milk is Luke warm, pour it in a vessel in which you spread the yoghurt