100 g mixed salad leaves ( or spinach, rucola...)

50 g parmesan ,grated or Grana Padano

50g cashew nuts or toasted hazelnuts

4-5 cloves of garlic,peeled

Olive oil

Juice of 1 lemon

1/2 tsp Lemon zest

Using a food processor or a mini chopper,blitz the nuts and garlic first. 

Then add the salad leaves of your choice and grated cheese . Parmesan or Grana Padano works best. 

I like to add spinach too.

Slowly add olive oil to reach the desired consistency.

Add salt,pepper,and lemon juice to taste.

For a lighter version you can mix oil and part water.  

Add the pesto to boiled and drained spirelli or any pasta of your choice. 

Dosa batter

 1 cup urad dal ( split black gram )

3 cups rice ( any raw white rice , idly rice , ponni parboiled rice, Kerala red rice or brown rice ) 

1 teaspoon methi seeds ( Fenugreek)

Add the methi seeds to the dal 

Wash the dal  and rice separately.

Soak in water for at least 7-8 hours

Grind dal and rice separately into a fine paste 

Pour it into a big bowl or vessel and let it ferment for at least 6 hours 

 To satisfy a sweet tooth and craving for desserts after a meal, here's a fast and healthy sweet. This simple and nutritious version of the traditional recipe of sevaiiyan skips the use of full-fat milk or condensed milk . The vermicelli thickens the milk  to create a creamy concoction that's sure to satisfy your craving. A few pinches of cardamom powder and saffron strands add colour and flavour to this traditional calcium and protein rich dish.

Ingredients:- 

• 1/2 cup vermicelli  (crushed) 
• 3 cups low fat milk
• 5 tsp sugar ( or brown sugar or jaggery or sugar substitute )
• 1/4 tsp cardamom (elaichi) powder
• A few saffron (kesar) strands ( Prepare by soaking in 1 tablespoon of milk for 15-20 minutes.Rub the strands between your fingers to release the saffron colour before adding to the vermicelli )
• 6-10 almonds, slivered 
• 20 raisins 
• Method
• Heat a non-stick pan, add ghee. Add the vermicelli and cook over a slow flame till it is golden brown, while stirring occasionally.

• Add the slivered almonds and cook for a minute while stirring. 
• Add the raisins and milk. Simmer till the milk reduces to half its original quantity (for approx. 15 to 20 minutes).
• Add sugar, cardamom powder and saffron and mix well. Cook further for a few minutes.
• Serve Warm.

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.