21 Days of Lockdown

Kela Ke Subzi Ingredients 1 1/2 cups cut cooking banana 11/2 tbsp oil 1 tsp mustard pinch of hing 1 tsp chilli powder 1/2 tsp turmeric 1 tsp jeera- coriander powder salt to taste fresh coriander Direction In a non stick pan heat the oil. Add Mustard seed and hing and stir for 30 seconds Add the Banana, chilli powder, jeera- coriander powder and salt and cook till banana becomes Soft . about 2 minutes put in a bowl and sprinkle fresh coriander and serve

Shakshuka Great dish to have anytime Ingredients Greek extra virgin olive oil 1   large yellow onion, chopped 2   green peppers, chopped 2   garlic cloves, peeled, chopped 1 tsp   ground coriander 1 tsp   sweet paprika 1/2 tsp  ground cumin Pinch red pepper flakes (optional) Salt and pepper 6   Vine-ripe tomatoes, chopped 1/2 cup   tomato sauce ( about   118   ml) 1 tsp   sugar 6   large eggs 1/4 cup   chopped fresh parsley leaves (about   0.2 ounce s or   5 gram s) 1/4 cup   chopped fresh mint leaves (about   0.2 ounce s or   5 gram s) Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes. Add the tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking. Using a wooden spoon, make 6 indentations, or “wells,” in the

Tandoori Vegetables Tandoori Vegetables using a mustard dressing. A little different but tastes great.   Mixed vegetables- cauliflower, mushrooms, broccoli, peppers and onions and Paneer Kosher salt 1/2 cup plain whole-milk Greek yogurt 1 tablespoon mustard oil or olive oil 1 tablespoon whole grain mustard 11/2 teaspoons Kashmiri chili powder or paprika 1 teaspoon chaat masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Vegetable oil (for grill) PREPARATION                                         Cut the vegetables into bite size  pieces. Cook florets and stems of the broccoli and cauliflower in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels. Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add vegetables and toss to coat; season with salt. Prepare a gr

Fajeto- Gujrati mango kadhi With the mango season you want something nice and warm and refreshing then you have to have this mango kadhi - Fajeto This is a recipe I got from a good friend Jasmine Shah who really makes it well.  Ingredients 1 cup Mango Pulp 1 cup yogurt 1 tbsp besan 1 tbsp ground coriander powder 1/2 tsp jeera powder Gur for tast 2 tsp ghee 1 tsp jeera seeds 1/2" adrak grated 1 kashmiri chili Curry Pata few leaves 1/2 tsp chili powder Salt to taste 3 cups water 1/4 tsp hing Directions In bowl mix the Mango Pulp, yogurt and besan and blend into smooth mixture Add coriander powder and jeera powder and mix it in. Add water and mix firmly Put the mixture to heat. Let it boil stirring occasionally till it boils. add the salt, ginger and gur for taste. Sweetness depends on how sour the mango is.  Let it simmer on medium heat for about 10 minutes Now the Vagar in a kadai heat the ghee. Add jeers seeds, kashmiri chili cook

Mango Mouse In the season of Mangos this is a great recipe Ingredients 3 mangos cut into pieces 1/4 cup lemon juice 1/2 tsp ginger powder 3 tsp powdered gelatin 1 cup water 2 TBSP sugar 1/2 cup light sour cream Directions Puree the mango with Lemon juice and ginger Dissolve the gelatine in 1/2 cup of water. and let it stand for 5 minutes boil the remaining water with the till the sugar dissolves. add the gelatine mixture and cook till the completely dissolves.  Add this gelatine and sugar mixture to the mango puree and mix it in fully.  Add the sour cream to the mixture and fold it in .  Put it in bowl and refrigerate. at least 2 hrs or till it sets. 

French Onion Soup In quarantine a simple soup that is healthy and tasty Ingredients 4 Onions finely chopped 2 TBS butter 4 Cups Water 2 tsp salt 2 tsp soy sauce 1/2 tsp dry mustard 1/4 tsp Thyme pinch of white pepper as per taste Grated Cheese (parmesan) 1/2 Cup 2-3 tbsWhite Wine (Optional) Directions In a Dutch oven or heavy bottom vessel melt the butter.  Add the Onion and salt and saute for approximately 10 mins till onions become soft and translucent Add the mustard and thyme and stir. Reduce heat to slow and cover and cook for 35 mins. The onions will cook in their own liquid. Add the water soy sauce and White pepper and let it boil. Add the wine if you want at this time.  Once it starts to boil then lower heat and let it simmer for 10 mins Serve in bowl and put cheese on top. you can broil the cheese in an oven for a few minutes if need be. 

Trifle Pudding THis is one of my favourite deserts from my childhood. I have grown having this and invokes childhood memories. The trifle pudding has 5 parts Sponge Cake Jello Custard Sponge Cake Eggless Ingredients 1 ½ cups all-purpose flour / maida about 190 grams (organic flour) ¾ cup sugar (organic sugar) 1 ¼ tsp baking powder ½ tsp baking soda ½ cup oil (I used virgin coconut oil) 1 cup curd / yogurt (do not use sour curd) 2 to 3 tbsps milk ¾ to 1 tbsp vanilla extract Instructions Grease a 7 or 8 inch cake tray. Line a parchment paper or dust with flour. Preheat the oven to 170 C for at least 15 mins. To a large mixing bowl, add fresh curd along with sugar and vanilla extract. Mix all of these until sugar has dissolved completely. Make sure there are no lumps of curd. Pour oil and mix well until combined. Add in the baking powder and soda. How to make eggless sponge c

Dal Makhani Dal Makhani Ingredients 3/4 cup urad dal sabut (whole black lentil), 165 grams 1/4 cup rajma (red kidney beans), 60 grams 1 teaspoon salt 3.5 cups water , 28 oz Masala for the Dal 1 tablespoon ghee 3 tablespoons butter, divided, use amul butter (salted) if possible 1 medium white onion, 115 grams, finely grated using a food processor 2 teaspoons ginger garlic paste, use fresh paste if possible 1/2 cup tomato puree, use store bought tomato puree 1/2 teaspoon kashmiri red chili powder 1/4 teaspoon garam masala 1/2 teaspoon salt, or to taste 1.5 cups water, 12 oz, as needed 1/2 teaspoon sugar 1/4 cup cream, 60 ml more amul butter (salted), for serving piece of charcoal, optional, for giving dal a smokey flavor Instructions Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight. In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and ra

Vegetarian Lasagne Ingredients 1 box “no-bake” lasagna noodles 1 jar of your favorite marinara sauce  8 oz mushrooms, sliced 2 10-oz bags baby spinach 1 15-oz container ricotta cheese 1 package part-skim shredded mozzarella cheese 2 cloves garlic, minced 1/2 tsp salt 1/4th tsp pepper 1.5 tablespoon olive oil Directions Preheat oven to 350 degrees. Heat the olive oil over medium low heat in a large skillet. Add one bag spinach and cook until wilted. Remove and place spinach in a bowl and then cook remaining bag. Set cooked spinach aside. Add remaining .5 tbsp olive oil to the skillet and saute mushrooms until tender. Set aside in a separate bowl. In a third bowl, mix together the ricotta cheese, minced garlic, salt and pepper. Spray a 9 x 13 inch pan with cooking spray and pour in about a fourth cup of pasta sauce to cover bottom. Lay three uncooked lasagna noodles over top. Add a layer of the ricotta mixture, then a layer of spinach, foll

Evening of Day 14