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Showing posts from 2018

Mujadara - Lentil and rice with crispy onions

Mujadara, a protein packed middle eastern rice and lentils dish garnished with fried onions. 


Ingredients: Whole red lentils 3/4 cup Rice - 3/4 cup Coriander powder - 1 tbsp Cumin seeds - 1 tsp Ground cinnamon - 1/2 tsp Salt to taste  Ginger - 1 inch, finally chopped Garlic - 3-4 cloves, finally chopped Onions - 3-4, medium , sliced Vegetable oil 
Method Soak lentils for 1-2 hours in advance or soak for 30 minute in warm water Heat oil, add cumin sees and let it splatter (use saute mode in instant pot)Add chopped ginger, garlic and some sliced onion and saute for 1 -2 minute Add spices, salt followed by soaked lentils. Add enough water and cook lentils for 10 minutes until lentils are cooked al dente.Now add pre-soaked rice. (at this point cancel saute mode if you are cooking in instant mode)Add enough water and pressure cook for 1 whistles or cook at rice mode in instant pot. Natural release pressure Prepare crisp fried onion by sauteing in a pan or air-frying for 15 minutes at 350F …

Blueberry Muffins

Ingredients
Dry mix (sift it 2 times)
All purpose flour - 2 cups
Salt - 1/2 tsp
Baking powder - 2 tsp

Butter - 1/2 cup, softened
Sugar  - 1-1/4 cups
Eggs - 2
Vanilla extract - 1 tsp

Milk - 1/2 cup
Blueberries - 2 cups
Sugar - 3 tsp

Method

Pre-heat oven at 375FCream butter and sugarAdd eggs one after the other beating well each time.Add vanilla Add dry mix alternatively with milkAdd 1/2 cup of fork crushed berries to the mix followed by folding in rest of the blueberries Line 12 muffin mould muffin tin with a liner and fill with the batterSprinkle sugar on the topBake at 375F for 30-35 minutes Cool and enjoy Recipe source: click here

Roll up Spinach Lasagna

Ingredients 9 Lasgna sheets – boil noodles for 8 minutes and keep it separated on an oil or wax paper sheet. 1 cup shredded mozzarella cheese Filling 4 cups fresh Spinach – blanch and squeeze to remove extra water or use 3/4th cup frozen spinach 1-1/2 cup ricotta cheese  ½ cup parmesan cheese  ½ tsp salt  ¼ tsp Black pepper Sauce  ¼ tsp garlic powder ¼ tsp crushed pepper  ½ teaspoon dried basil ½  tsp salt  1 cup marinara sauce  Method Prepare a mix by combining ricotta cheese, spinach, parmesan cheese and salt.  In a bowl mix salt,  Spread 2 tbsp marinara sauce on the noodle and then spoon a heaping 4 tbsp fillingh over pasta and roll firmly.  Arrange the rolled noodles seam side down  into baking dish and pour spaghetti sauce over the noodles. Sprinkle mozzarella cheese and cover the baking tray with foil. Bake for 40 minutes at 350 F  

Chettinad Aloo

Ingredients
Potatoes, 6 medium - Boiled, peeled and diced in cubes
Onion, chopped - 1/2 cup
Fresh curry leaves - 1 sprig
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Asafoitida - few dashes
Vegetable oil - 3-4 tbsp

Chettinad Masala
Cumin seeds - 2 tsp
Coriander seeds - 1 tbsp
Red dried chilies -5
Black pepper corn - 1 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp

Method

Dry roast the ingredients under chettinad masala and grind in to a coarse powder. Heat oil in a pan and add mustarf seeds and let it splutter. Add few dashes of asafoitida (heeng) followed by chopped onions and curry leaves. Saute' till onions get glossy and pink.Add boiled potaoes, salt, turmeric and 2-3 tbsp of chettinad masala.Mix well and cook covered for 5 minutes at medium heat till potatoes become golden.


Oats Fig Bar

 Ingredients:  2 cups quick cooking oats,  1 cup sun dried figs,  1/2 cup dry blueberry,  1/2 cup almond,  3/4 cup walnuts,  1/2 cup sunflower seeds,  1/3 cup chia seeds,  sea salt,  honey,  maple syrup  butter  Method:  Roast oats and chopped nuts. Chop figs and put in food processor and pulse 3-4 times to chop it finer.  Add roasted oats and nut mix to figs and pulse again several times.  Add sunflower seeds, blueberries, chia seed and sea salt to the above mix.  In a saucepan heat enough amount of honey, maple syrup and butter to bind the bar.  Turn off the heat once the mixture begins to boil , mix the oat-fig mixture. Add vanilla flavor and mix well.  Pour the mix on a lined baking tray.  Press it firmly so that the mixture sticks together. I cover the spread with Saran Wrap and then press with spatula for smooth finish.  Keep in refrigerator to set for 30 minutes and cut them into squares.