a collection of practical recipes
Ingredients
1/2 head cauliflower florets
1 tablespoon olive oil
Coarse salt
Red chile flakes
Directions
Heat oven to 425 degrees.
On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
Sprinkle with red chili flakes.
Ingredients
2 cups whole wheat flour
1/4 cup almond powder
2 teaspoons baking powder
½ teaspoon salt
2 eggs, well beaten
2 cups cold milk
2 tablespoons vegetable oil
Honey for serving
2 cups sliced bananas
Method
Stir together wheat flour, almond powder, baking powder and salt.
Add eggs, milk, and oil. Whisk until well blended.
Heat griddle to medium heat. Pour a ladle full of the pancake mixture on the griddle. Do not spread the mixture on the griddle, once pour it on a hot griddle it creates on its own a boundary point .
Cook until bubbles form and edges start to fry. Flip over and cook until lightly browned.
Serving Suggestions
Serve with sliced strawberries and bananas, drizzled generously with honey
Serve with blueberry sauce
Or just plain and simple, with maple syrup
Ingredients
8 whole wheat bread slices
To Be Mixed Into A Stuffing
1 1/2 cups finely choppedand boiled
vegetables (cabbage,carrots,green peas,cauliflower ,potatoes , french beans)
1/2 cup low-calorie mayonnaise
4 tsp thick low-fat curds
1/3 cup grated carrot
1 tsp mustard (rai / sarson) powder
salt and freshly ground black pepper powder
powder to taste
Method
Divide the stuffing into 4 equal portions and keep aside.
Place a bread slice on a clean, dry surface, spread a portion of the stuffing evenly over it.
Sandwich using another bread slice on it and press it lightly.
Repeat with the remaining bread slices and stuffing to make 3 more sandwiches.
Cut each sandwich in 2 equal pieces and serve immediately.
Ingredients
1 cup maize flour (makai ka atta)
1/2 cup sour low fat curds
1/2 cup sweet corn kernels (makai ke dane)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tsp lemon juice
1 tsp fruit salt
1 tsp oil
salt to taste
For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1 tsp oil
Other Ingredients
1/2 tsp oil for greasing
For The Garnish
1 tbsp chopped coriander (dhania)
For Serving
coriander (dhania) chutney
Method
Combine the maize flour and sour curds with ½ cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6″) diameter thali. Steam for 15 to 20 minutes.
For the tempering heat the oil, add the mustard seeds, sesame seeds and asafoetida and fry till the mustard seeds crackle. Pour the tempering over the prepared dhokla.
Garnish with the chopped coriander and cut into pieces.
Serve hot with the coriander garlic chutney.
6 large ripe bananas
4 cucumbers
1 1/2 cups Boiled Noodles
1 recipe Salad Cream / or thousand island dressing
salt and black pepper to taste
1 head of lettuce, chopped
2 carrots, grated
2 tbsp chopped walnuts
Method
Slice the banana. Cut the cucumber into big pieces.
Mix the banana, cucumber and noodles and add the salad cream/dressing, salt and pepper. Keep it in the fridge.
Once chilled, granish with grated carrots and lettuce, sprinkle walnuts and serve.