21 Days of Lockdown

RAVAIYA (CHUTNEY STUFFED BRINJALS) INGREDIENTS CHUTNEY STUFFING 1   coconut, grated 1   bunch of coriander 10   chillies 2   garlic pods 2   tablespoons   cumin seeds (jeera) 4   tablespoons   lemon juice 1   tablespoon   vinegar 1 1/2   tablespoons   sugar 2   teaspoons   salt 20   mint leaves RAVAIYA 20   dark purple baby brinjals 1 1/2   teaspoons   turmeric 1 1/2   teaspoons   red chilli powder 2   teaspoons   salt 3   tablespoons   oil INSTRUCTIONS Take all the chutney ingredients and blend to make a smooth chutney using just enough water to make a smooth paste Wash the brinjals and in each make two slits lengthwise keeping the stems on Mix the turmeric, red chilli powder and salt and rub this masala into each of the brinjals Now take the chutney and stuff each brinjal with about a tablespoon of the chutney taking care to ensure the brinjals don't split Let these rest for about 30 minutes to ensure the masala seeps in In a pan heat the oil and shallow fry the brinjal to sear t

Veg Galouti Kebab Ingredients:- 1 cup kidney beans ( rajma )150 g + 1/2 tsp salt 1 cup soyabean ( 50 g ) coriander and mint leaves green chillies 1 fried onion 1/2 lemon juice 1/3 cup roasted gram flour 1/2 tsp Mango powder 1 tsp chili powder 1 tsp salt 1 tsp rose water 1 tsp kewra water 1 tsp garlic paste 1 tsp ginger paste 1 tbsp pure ghee.1 tbsp fresh cream SPECIAL MASALA:- 1/2 TSP FENNEL SEEDS 1 tsp cumin powder 12-15 kababcheeni 12-15 pepper corn 1 mace 4 green cardamom 1 black cardamom 14-15 broken cahews 1/4 cup dry rose petals Instruction

Dahi Ke Kebab Ingredients 1.5  cups  fresh chilled curd  or 375 grams curd or 200 grams hung curd or 8 to 9 tablespoons hung curd or greek yogurt 5  tablespoons  besan   (gram flour) 2  tablespoons  finely chopped onions ½  teaspoon  finely chopped ginger ½  teaspoon  finely chopped green chillies 1  tablespoon  finely chopped coriander leaves ½  teaspoon  cumin powder   (jeera powder) ½  teaspoon  garam masala powder ¼  teaspoon  black pepper powder   (kali mirch powder) or white pepper powder ½  teaspoon  salt  or add as required 2  tablespoons  oil Instructions preparing hung curd for dahi kabab recipe First keep a strainer on top of a deep bowl. then line a muslin or a cotton napkin on the strainer. Add 1.5 cups fresh chilled curd. The curd has to be thick and creamy and not watery or thin. Bring the edges of the muslin together and tie one edge tightly around the rest. Place a heavy weight or heavy bowl or lid on the tied muslin.  Next day, the whey will be drained and there will

Veg. Quesadillas Ingredients 1   tablespoon   olive oil 1   cup   bell pepper   diced (colors of choice) 1   cup   black beans   canned, rinsed and drained 1/2   cup   corn   (canned, frozen or fresh) 1/2   cup   onion   diced 2   cloves   garlic   minced or crushed 1   teaspoon   cumin 1   teaspoon   chili powder salt and pepper   to taste ¼   cup   chopped cilantro 4   medium flour tortillas 2   cups   shredded cheese   see note For the sour-cream cilantro sauce: ½   cup   sour cream 1/4  cup   mayo   or replace with sour-cream or Greek yogurt ¼   cup   cilantro   minced Juice of ½ lime 1   tsp   olive oil Salt and pepper   to taste Instructions Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro. In a clean skillet over medium heat, add a flour

Pico De Gallo INGREDIENTS 1 cup  finely chopped white onion (about  1  small onion) 1  medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat) ¼ cup  lime juice ¾ teaspoon  fine sea salt, more to taste 1 ½  pounds ripe red tomatoes (about  8  small or  4  large), chopped ½ cup  finely chopped fresh cilantro (about  1  bunch) INSTRUCTIONS In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, cov

Mango Salsa INGREDIENTS 3  ripe mangos, diced (see photos) 1  medium red bell pepper, chopped ½ cup  chopped red onion ¼ cup  packed fresh cilantro leaves, chopped 1  jalapeño, seeded and minced 1  large lime, juiced (about  ¼ cup  lime juice) ⅛  to  ¼  teaspoon salt, to taste INSTRUCTIONS In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime. Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Mexican Fritata Ingredients 1/2 onion, chopped 1/2 sweet yellow bell pepper, chopped 1/2 sweet orange bell pepper, chopped 1 cup chopped mushrooms 2 yukon gold potatoes, shredded 4 oz. can diced green chilis, chopped 6 eggs or 1 cup liquid egg whites (or use 3 whole eggs and 1/2 cup egg whites) 1/2 cup milk (whatever you like - rice, soy, almond milk, goat, kefir - all plain varieties) 1/2 cup light shredded Mexican cheese or 1/4 cup Parmesan cheese (if avoiding dairy, try adding 3 tbs. nutritional yeast or use goat's cheese) 1/2 tsp. ground cumin 1/2 tsp. ground chili powder pinch sea salt fresh cracked black pepper Instructions Preheat oven to 350F. Coat a nonstick pan with olive oil cooking spray and place over medium-high heat until hot. Add the onions, bell peppers, mushrooms, Yukon gold potatoes, and green chiles with the cumin and chili powder. Saute until lightly golden, about 3 minutes. Pour into a 9-inch round glass baking dish or pie pan. In a bowl, combine eggs with mil

Home Made Salad Dressings Ingredients For Greek Yogurt Ranch Dressing 3/4 cup whole milk plain Greek yogurt 1 clove garlic, finely minced OR 1 teaspoon garlic powder 1/4 cup fresh minced parsley OR 1 tablespoon dried parsley 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder 2 tablespoons fresh minced chives OR 1 tablespoon dried chives 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons dijon mustard Juice of 1/2 lemon (about 2 tablespoons) 1/4 cup—1/2 cup buttermilk For Chili-Lime Salad Dressing Zest and juice of 2 limes (about 4 tablespoons juice and 3 teaspoons zest) 1/4 cup red wine vinegar 1 tablespoon soy sauce 1 tablespoon honey 1/3 cup extra virgin olive oil 1 clove garlic, finely minced OR 1 teaspoon garlic powder 1/2 teaspoon red pepper flakes 1 teaspoon ground cumin 1/2 teaspoon salt For Honey Mustard Salad Dressing 1/4 cup dijon mustard 1/4 cup honey 1/4 cup apple cider vinegar (I prefer  raw, unfiltered ) 1/4 cup extra virgin olive oil 1 teaspoon