Geetika's Recipes!

a collection of practical recipes

Oats Moong Toast

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For The Topping
1/2 cup soaked and drained green moong dal (split green gram)
1/2 cup quick cooking rolled oats
2 green chillies , finely chopped
1 1/2 cups chopped coriander (dhania)
1 1/2 tsp lemon juice
1/2 tsp baking powder
2 pinches sugar
salt to taste

Other Ingredients
4 whole wheat bread slices
1 1/2 tsp olive oil

Method
For the topping

Combine all ingredients and blend in a mixer to a smooth paste.
Transfer the paste to a bowl and divide it into 4 equal portions. Keep aside.

How to proceed

Brush 1/8 tsp of oil on one side of each bread slice.
Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
Place each open sandwich on a non-stick tava (griddle) with the topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour.
Turn over and cook till the other side turns golden brown in colour.
Cut each toast into 4 equal triangles and serve immediately.

Chocolate Covered Strawberries

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Ingredients

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Potato, Red Pepper, and Feta Frittata

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1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled

Preheat the oven to 400°.

Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.

Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.

Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.

We like to serve frittatas with a simple green salad and a crusty piece of bread.

Peanut Sprout & veggie Salad Recipe

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Ingredients;

1 cup of dried peanuts
1/2 cup of grated cucumber
1/2 cup of grated carrots
Juice of 1 lemon
1 tsp crushed pepper
Salt as desired
1 tbsp. fresh coriander leaves

Method; Wash the peanuts in clean water and soak them overnight. Drain the water and tie the peanuts in a muslin cloth to let it sprout. Sprinkle water every 3-4 hours to keep the cloth moist.

Take out the sprouted peanuts the other day. Wash and peel the carrots and cucumber and grate them.

Take a large vessel and add the sprouted peanuts and rest of the ingredients. Mix thoroughly and refrigerate the Sprouted Peanut & veggie Salad till use.

Peanut butter stuffed Okra

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Ingredients;
12-15 Okra or Ladies finger
2 tbsp. peanut butter
1 small onion
1 tsp. ginger-garlic paste
1 tsp. red chilly powder
1 tsp. dry coriander powder
1/2 tsp. cumin powder
1/4 tsp. turmeric powder
1/2 tsp. dry mango powder
1 tbsp. vegetable oil
1/4 tsp. salt

 

Wash and pat dry the okra. Chop off the head and the tail part of the okra and make a slit on one side from top to the bottom end.  Make a slit lengthwise.

Filling;

Peel and chop the onion, grind the onion into a fine paste. Take a small bowl and add the onion paste, salt, ginger garlic paste, peanut butter, and all the dry spice into it. Mix well till all the ingredients are well blended.

How to proceed;

Fill the okras with about 1 tsp. of the above stuffing and keep them aside.

Heat oil in a flat skillet or pan. Add all the stuffed okras carefully into the hot oil. Cook for a few minutes on medium heat and turn the okras gently taking care not to spill the stuffing out. Cook for anther 5 minutes and turn off the gas.

 

Tips:

  •     You can try using the same stuffing for small Brinjals, Ridge gourd, and scooped out potatoes.
  •     If extra stuffing is left after filling the okras, smear it on each veggie or just add it during the cooking.
  •    Try homemade peanut butter for this recipe.

Homemade peanut butter

Peanut butter; Dry roast 100 gms. of peanuts in a wok till they are light brown in color. Take out and remove the skin rubbing them. Grind the roasted peanuts with 1-2 tsp. of olive oil and 1 tsp. of rock salt. Store the peanut butter in a glass bottle and refrigerate till use.