Avocado Hummus

 This smooth creamy dip combines the goodness of avocado with the protein rich chick peas .

Great as a dip with strips of raw veggies or with toasted pita or as a sandwich spread .

Serves 4

Total time required 5 minutes

Ingredients:

• 1 ripe avocado, peeled and roughly chopped
• 400g chickpeas, drained and rinsed 
• 1 handful fresh coriander, washed and roughly chopped
• 1 clove garlic, finely chopped ( or ginger if you don't like garlic )
• 1 green chilly ( if you like it a bit spicy )
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Sea salt to taste

Method:

1. Combine all the ingredients in a food processor and blend until smooth. Add a teaspoon or two of water, if needed, to loosen. Season with sea salt to taste
2. Serve in a bowl with an extra drizzle of oil and chopped up veggies or toasted pitta strips to dip – we like it with carrots, radishes, tomatoes and sugar snap peas.

Savoury Pancakes (Pudla)

       PUDLA

      (Savoury pancakes)

      A perfect quick fix for hunger. 

     Spicy , savoury and a healthy blend of  protein,complex carbohydrates and                   fibre,prepared in very little oil. 

     Adding some veggies will make it healthier but in dire straits,  plain pudla will do         just great.

      INGREDIENTS:

      1 cup gram flour (besan)

      1 cup ground oats 

      0.5 tsp red chilly powder

      0.5 tsp turmeric powder (haldi)

     1 tsp salt

      0.5 tsp caraway (ajwain) seeds ( optional )

      1 tsp sesame seeds ( optional )

      A pinch of asafoetida (hing) ( optional )

      2 tablespoon oil ( any  )

      Oil to fry

     

     METHOD:

    1. Mix all dry ingredients in a big bowl.

    2. Add 2 tbsp oil and enough tepid water ( 200-300 ml )and keep stirring with a whisk or            a fork until a smooth batter is formed.

    3. Set aside

    4. Heat up a pan on a moderate heat. ( If the pan is too hot, pudla will burn. If its not hot            enough, it will stick and will be difficult to remove from the pan )

    5. Smear few drops f oil and lightly wipe off with a paper towel.

    6. Take 1-1.5 ladles of batter and gently spread out making a thin circular shape .

        Apply little bit of oil all around the pudla.

    7. After a minute or 2 depending upon how hot your pan is, sprinkle little bit of oil on top            of the pudla and  gently flip it with a non abrasive (silicon or wooden ) ladle.

    8. Allow to cook  for a minute or two .

    9. Serve on a plate.

     This can be eaten with tomato ketchup, green chutney, dry garlic chutney mixed with             yoghurt or simply on its own.

     Variations:

     You can add:

      Finely chopped onions, grated ginger, grated garlic, chopped green chillies, fresh                  coriander, finely grated carrots ,spinach or any other greens.     

      Flour combination can be adapted to the availability in your pantry. 

      e.g; Juvar,Ragi,Barley ,rice or soya flour can be added to the gram flour. 

      I wouldn't replace the gram flour because that's the flavoursome one.

      

      Possible to make with only gram flour too.

      

    

RAGDA PATTIES

Ragda Patties

A very tasty, filling, protein rich meal. 
Ragda is made with dried white peas.In case you cannot find white peas, use green ones.
It's usually served with Aloo Tikkis (small potato patties shallow fried on a griddle)
Ragda can be eaten with bread, naan , pita bread , rice or on its own. 

It takes very little effort to cook this . Plan ahead and wash and soak the peas a day before or at least 8 hours prior to cooking.

Ingredients:

 for ragda :
1 cup dried white peas
1 medium onion (finely chopped) 

1 medium tomato (finely chopped)
1 tsp green chili paste (or 1 green chilly slit lengthwise or finely chopped)
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed (optional)

1/2 tsp cumin powder (optional)
4-5 curry leaves (optional)
Pinch of asafoetida ( optional)
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala (optional)

1 tsp Amchur powder 

for patties :
5 medium potatoes (boiled and mashed) 
2 green chili (chopped fine) 
1 tsp ginger (grated) 
1 tbsp oil
1 tsp corn flour ( optional ....if potatoes are sticky )
2 tbsp dry bread crumbs (optional)
1/4 tsp turmeric powder (optional)
Salt to taste
Oil ( to shallow fry patties) 

to garnish : 
1 cup sev ( any shop bought . I relish Haldiram's Bikaneri Bhujia )
1 tsp chaat masala
2 onions (finely chopped) 
1/2 cup green coriander chutney
1/2 cup meethi chutney (dates ,tamarind and jaggery chutney) 

• Method for making ragda:
• Wash and soak dried peas in hot water for 8-10 hours or leave it overnight. 
• Drain soaked peas and transfer them to pressure cooker, add four cups of water, and salt . Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later. 
• Heat oil in a wok, add mustard and cumin seeds , curry leaves and asafoetida. When the seeds start to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent. 
• Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well. 
• Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well. 
• Let the mixture cook over medium flame for 10 minute until gravy turns thick. 
• Method for making patties :
• Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well. 
• Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties. 
• Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil. 
• Fry until potato pattice are crisp and golden brown on both sides. 
• Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with coriander chutney, meethi chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it. 
• Serve hot. 

NOTE:

If you have time,you can either mix in or stuff the patties using a filling of your choice like peas, french beans, carrots, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav or bread instead of the patties.

In case you don't have the coriander and meethi chutney, you can eat it without. It will still be delicious and nutritious. 

Anytime better than take away dinners!

The potato patties can be relished as a snack, starter or accompaniment .

Baguette Pizza

Baguette Pizza 

(Cooking in a jiffy )

Par baked baguette is a must to keep in your larder.

Usually, students and the young generation are so busy studying or working that they don't have time to bother with cooking .

The sheer convenience of ordering a pizza via an App can promptly debit anywhere between £10 -  £12 (or €)

Basically, a pizza is a flat bread with sauce and toppings! All a baguette does is replace the pizza  base which is usually white flour dough. When buying baguette, one can buy wholemeal or multigrain or even gluten free which are definitely healthier options.


A baguette pizza will satisfy your hunger for a fraction of the price of a pizza !

Ingredients:

1. A jar of spaghetti sauce (Remember...you are short of time !)
2. Grated cheese 
3. Any of the following-

• Chopped onion
•  red and green bell peppers
• mushrooms (optional)
• sliced olives (optional )
• courgette chopped small (optional )

       or any vegetable lying around in your fridge!

Method:

1. Cut baguette in even halves
2. Spread desired amount of sauce
3. Sprinkle cheese
4. Add toppings

Bake in a pre heated oven at 180 C for about 3-4 minutes 

Enjoy with a dash of Chilly flakes,Chilly oil or Tabasco

A side of salad will be perfect.

Courgette Spinach Soup

Courgette & Spinach Soup 

One of my favourites with the goodness of Courgette and the added nutrition of Spinach.

          Very easy to prepare.

Ingredients:

1 Medium sized Courgette . Washed and diced into cubes

1 Onion peeled, washed , chopped roughly

1 or 2 handful of Spinach .Washed 

1 small potato , peeled and chopped (Optional)

1 Tbsp vegetable oil

Salt and Pepper to taste

Tip: Keep boiling water ready in kettle or a pan  to minimise cooking time

Method:

1. In a medium sized pot, add oil.
2. Add onions and fry for two minutes on low heat
3. Add diced courgette (and potato ). Stir. Cook for 2-3 minutes
4. Add hot water enough to cover the vegetables. Cover with a lid. Let it boil for 7 minutes. ( If you have a timer, please use it )
5. Add spinach leaves, Salt and Pepper . Mix.
6. Let it cook covered for further few minutes till the spinach is wilted but still green in colour. ( Over cooking will result in discoloured veggies )
7. Blend with a hand blender till a smooth texture is obtained
8. If desired, add some more boiling water.

Enjoy in a mug or a bowl with toasts, dry toast, crackers or as a starter.

Chart to help convert measures of Ingredients

A chart to aid in measuring Tsp/Tbsp/Cup

    1/2 tablespoon    =  1 1/5 Teaspoons

    1    tablespoon    =  3 Teaspoons

    1/4 cup               =   4 Tablespoons

    1/3 cup               =  5 Tablespoons + 1 Teaspoon

    1/2 cup               = 8 Tablespoons

    3/4 cup               = 12 Tablespoons

    1 cup                  = 16 Tablespoons 

Liquid measures conversion 

1 Tsp    =   5 ml  

1/2 tbsp  =  7.5 ml 

1 Tbsp   =  15 ml

1/4 cup   =  60 ml

1/3 cup   =  78 ml

1/2 cup  =   120 ml

3/4 cup  =   180 ml

1 cup     =   240 ml

VEGETABLE BIRYANI

                                    A VERY SIMPLE RECIPE FOR BIRYANI 

Ingredients:

1. 2 cups rice, boiled till almost done or a day old cooked rice ( preferably Basmati )
2. Mixed vegetables - cut small size  3 -4 cups ( Carrots,Beans,Cauliflower,Peas )
3. onions grated  or finely chopped 1/2 cup
4. Ginger - Garlic paste 2 tsp
5. Green chilles 1 or 2 slit in half (optional )
6. Coriander powder 4 tsp
7. Turmeric powder  1 tsp
8. Garam masala ( or Biryani Pulav masala) 1 tsp
9. Chilli powder 1/2 tsp (or more if you like spicy )
10. Vegetable oil 4 tbsp
11. coriander leaves chopped 1/2 to 1 cup as desired
12. 2 tsp lemon juice 
13. Salt to taste 

Method:

1. Heat oil and add cumin seeds. Let it brown.
2. Add the onions and Ginger Garlic paste.Saute till lightly browned.
3. Add the vegetables.Stir fry on a low heat till semi cooked.
4.  Add the green chillies and the powdered spices.
5. Add salt to taste.
6. Mix in half the coriander and lemon juice and cook for about 5 minutes.
7. The water should be absorbed by now. At this stage, remove half the vegetable mixture  in a bowl.
8. Even out the remaining vegetable and layer with  half of the rice .
9. Cover with the rest of the vegetables and a layer of rice again.
10. Cover and leave on the lowest heat for about 10 minutes.
11. Serve garnished with coriander.

• If you like, you can slice onions and fry them till brown and add a layer on the top.

• Alternatively, you can layer the vegetable and rice in an oven proof glass serving bowl and cover and cook for 10 minutes at 160 C 

• For a typical Biryani, you can soak few strands of Saffron in 2 tbsp warm milk for 15 minutes. Squeeze the strands with your fingertips. Add it to the rice and mix well . 

Note:  It is not always possible to have a variety of vegetables at home.  

         

          Try to make with any of the following as an alternative or addition

          Corn

          Potato

         Peppers ( Stir fry and keep aside .Do not overcook )