21 Days of Lockdown

Panchmela Dal Ingredients total 1 cup lentils consisting equal amounts of bengal gram dal   (chana dal) green gram dal   (moong dal) pink lentils   (masoor dal) pigeon peas spilt and skinned   (tuvar dal or arhar dal) black gram   (urad dal) other ingredients 3 to 4   cups   water for pressure cooking the dals 2   small cardamom 2   cloves 1   green chilli,   crushed 2 to 3   red chillies,   broken ½   inch   ginger   , crushed 1   large tomato,   chopped ½   teaspoon   cumin seeds ½   teaspoon   turmeric powder ¼ to ½   teaspoon   garam masala powder ¼   teaspoon   asafoetida powder   (hing) 2 to 3   tablespoons   oil   or ghee (clarified butter) salt as required Instructions pressure cooking lentils 1.             Rinse all the dals for a couple of times in water.  Then soak the dals in water for 30 to 45 mins. After 30 to 45 minutes drain all the water.  Pressure cook the dals for 4 to 5 whistles or till they are completely cooked.

Sundried Tomato Pesto Ingredients 1 cup sun-dried tomatoes 3 cloves garlic 1/2 teaspoons salt + 1/4 teaspoon black pepper 1 cup basil leaves 1/4 cup pine nuts 1 pinch red pepper flakes (or more to taste) 1/3 cup parmesan cheese 1/3 cup extra virgin olive oil Directions Blend all the ingredients in a food processor except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop the machine, scrape down the sides, and adjust salt and pepper to liking.

Zucchini Rolls Ingredients 1 Zucchini sliced lengthwise 2 bellpers chopped Mushrooms chopped Spinach 200 gms chopped 2 tbsp black bean sauce salt to taste 1/2 tsp ginger crushed 1/4 teaspoon black pepper 5 tbsp oil  Directions Slice the zucchini end to end 3 mm thick Dip in boiling water for 4 min and then remove and put in cold water In pan heat half the oil Add the ginger and saute for a bit.  Add the peppers and Spinach and cook  As the peppers soften add the mushroom and stir fry .  After a minute add the black bean sauce, salt, honey, black peepr and stir the mixture.  Let it cook for a while till the vegetables soften Take a strip of Zucchini. spoon in the mixture of vegetables, and then roll the zucchini like shown in the picture. put a toothpick to hold the zucchini together.  Put all the zucchini rolls in a pan and brush with oil. Cook for 5 minutes on slow flame or till the zucchini is fully cooked. 

Spinach Rolls Ingredients 1 onion chopped 2 garlics chopped 16 oz( 456 gms ) spinach 4 eggs 1/2 cup flour 3.5 oz cheese  3.5 oz breadcrumbs 1 cup mushroom 1 cup grated carrots 2 cups grated cheese 1 tsp nutmeg 1 tsp oregano salt to taste Direction on the video below

Eggplant Rings A great Breakfast dish and healthy  Ingredients 1 large brinjal like we use for bharta 1/2 cup chopped and parboiled carrots 1/2 cup parboiled beans 1/2 cup spring onions 1 tsp turmeric 2 Tbsp corn flour 1 tsp garam masala 1 tsp chili powder salt to taste 2 eggs Direction Keeping the brinjal horizontal cut 5 mm slices of the brinjal. Then using the cookie cutter or a round bowl, punch holes in the middle of the sliced brinjals to you form rings. Keep the rings aside.  Slice the scooped out brinjals into squares. In a bowl add the carrots, french beans, cut brinjals.  Add the turmeric, garam masala, red chili powder, and corn flour. Mix everything. Add the eggs and mix it in with salt to taste On a nonstick pan spray some cooking oil place the rings of eggplant. Scoop in the mixture of vegetable in the middle of the rings and then pan fry it  Flip over after a few minutes till it is cooked on the other side serve with chutney

Lavash Ingredients 2 cups all purpose flour pinch of Salt pinch of Sugar 1 tbsp chopper parsley 2 tbsp butter water to knead the dough Sumac/ Peri- peri or sesame Directions Take the flour and add salt sugar and parsley Need the dough with a little water at a time till you get a compact dough of similar consistency as for roti add the butter and knead further.  Sprinkle some flour on the rolling table and roll the dough till is as thin as roomali roti Put the dough in the baking tray.  Pierce it with a fork and then coat it with oil. Sprinkle whatever topping you want like peri- peri, sumac, etc Using a knife cut thin strips of the dough Bake @180 degrees centigrade, for 15 minutes.

Stuffed Capsicum with Bhutto ka Kees Ingredients 2 bell peppers sliced in half and seeds removed 2 cup Bhutto ka kees ( recipe in the blog ) 3 tbsp grated cheese 1/4 tsp tabasco sauce Salt to taste

Broccoli in Black Bean Sauce Pan Asian Dish  Ingredients 1 head of broccoli cut into florets 100 gms cashew 1/2 medium onions chopped 1 tsp garlic, ginger, chilli paste  1/2 cup cabbage shredded 1/2 cup carrots shredded 1/2 red bell peppers chopped 2 1/2 tbsp black bean paste 1 tsp siracha salt 1 tbsp honey salt to taste Directions Dip the broccoli florets in boiling water for 2 minutes. Then remove and clean with cold water and keep aside In a wok heat 2 tbsp of oil. Add the onions and cashews and fry till the cashews become slightly brown add the garlic ginger and green chilli paste and cook for 30 secounds add the cabbage, carrots and capsicum and mix well for a minute. then add the broccoli florets and salt and stir for 2 minutes Mix in the Black bean paste and honey and coat the vegetable. Add 1/2 cup of water and adjust the salt. cook on medium heat for 3 minutes.  Stir in the siracha sauce and serve hot with rice or noodles.

Yogurt salad dressing Ingredients 1 cup thick yogurt 1 tbsp honey 1 tbsp lemon juice 1/2 teaspoon mustard powder salt to taste 1/2 teaspoon sumac (optional) 1/4 tsp black pepper 1 tsp parsley chopped Directions In bowl add the yogurt, honey, lemon juice, mustard powder and whisk.  Add the salt and sumac and whisk further.  add 2 tbsp of olive oil and whisk till all is blended.  add your black pepper and chopped parsley and chill for 20 minutes.  Add it to your salad and enjoy.

Citrus Salad Dressing Ingredients 1 medium orange squeezed or 1 cup orange juice 2 tbsp lemon juice 1/2 tbsp white vinegar 2 tbsp olive oils 1/4 tsp salt 1/2 teaspoon mustard powder 1/4 tsp sugar/ honey 1/4 tsp black pepper 1 tsp fresh parsley chopped 1 tsp fresh chives chopped Directions In a bowl add orannge juice, lemon juice, salt, sugar or honey and mix well Add the mustard, vinegar and stir some more.  While stirring add the oil slowly. stir till it becomes frothy and thick.  Add the black pepper, parsley nd chives, and stir for a bit. Refrigerate for at least 30 minutes before adding to salad.