Category Archives: Recipes

Lockdown Special – one pot pasta pulao

We are all under lockdown nowadays and What do you do when you should not go out and you are low on resources. Can’t make an elaborate meal right!! I had some tricolour fussilli lying around and some limited veggies, so i made a one pot fussilli pulaoπŸ€“πŸ€“

Interested?? Here it goes:

Ingredients:

Fussilli/penne/any pasta: 1 cup

Veggies: corn, capsicums, bottlegourd, any available vegetable.

Onion: 1 big chopped

Garlic ginger paste: 1 tsp

Water: 1-2 cups depending on the type of pasta

Oil: 1 tbsp

Jeera: 1 tsp

Spices: Salt, red chili powder, dhaniya powder according to taste

Directions:

1. Chop up the available veggies, here i took bottle gourd, corn, tomatoes, green chilies, onion(not in pic).


2. In a pressure cooker, heat some oil, put jeera seeds, let it splutter, put the chopped green chilies, onion and saute well. Put ginger garlic paste and cook till the raw smell goes away.

3. Put the chopped veggies, the spices: Salt, chili powder, dhaniya powder and mix well. Put the unboiled pasta and give it a stir. Add the required water so that the pasta is immersed in it.

4. Pressure cook for atleast 10 minutes. Let the steam settle down and give the pasta a stir.

5. Serve and enjoy, Indian pulao tasting masala pasta πŸ˜›

Stuffed Aubergine| Bharwan baigan/brinjal

Bharwan baingan

This is a quick side dish, can be served with dal rice or parathas. The stuffing is mainly coriander and tomato based.

Baigan or aubergine is a total love-it or hate-it vegetable. Either you are a fan or you completely avoid it. I love it and hubby hates it so i make this dish just for myself.

Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.

Ingredients:

Baingan/Aubergine: 4-5 small ones

Coriander leaves/hara dhania: 1 cup chopped

Tomato: 1 big red or 2-3 small ones, chopped finely

Spices: 1tsp red chili powder, 2tsp dhaniya powder, 1/4th tsp turmeric powder

Garlic cloves: 7-8 chopped finely

Oil: 1tsp to add in the stuffing, 2tbsp to cook the stuffed baingan.

Directions:

Add chopped tomatoes, Garlic and coriander leaves together with salt, red chili powder, dhania powder and a tsp oil and make a stuffing.

Clean the aubergine and remove the thorns and end part of stem if present.

Make 2 cross slits. Stuff the aubergines.

Take a wok, heat some oil, put cumin seeds and let crackle, put some hing.

Add the aubergines, first place vertically, and cover with a lid on sim ie minimum flame. Let it cook for 5 minutes, add a tbsp of water so that masala does not burn. Put the remaining stuffing masala on the aubergines. Mix the masala and aubergines and let it cook horizontally now. Cover with a lid, keep checking for doneness after 10 minutes. Mix, flip the aubergines. Let cook properly.

Serve and enjoy.

How to make roasted salted cashews|Crispy salted cashews

We all love salted cashews and i made it sure to buy those tiny beautiful tins in the plane whenever we traveled. I tried making it in the microwave with some butter and salt but the result was not that satisfying and then one day my friend Kanchan told me how she makes it.

I am so so thankful to her for this procedure. I make one batch almost every week now and the best thing!!, my toddler loves it too. I halve the cashews and give it to her, else it can be a choking hazard.

What do we need??

Salt: 500gms (yes, you read that right !!!)

Cashews: 200gms

Sea salt (according to taste, optional)

Method:

Heat the half kg salt in a wok / kadai and add cashews to it. Put the flame on low and Keep stirring very carefully as the heated up salt can be very dangerous. After 5-8 minutes, the cashews will start turning slight pink. At this point you can take a big strainer and separate the cashews from the salt. Sprinkle ground sea salt while still hot. Let it cool down and munch on it. Tastes heavenly.

Note: The salt used here can be used multiple times and later can be used for baking cooker cakes.

Enjoy!! Do let me know if you tried this method.

Flavored Salt- take a pinch before and after meals| Tibb-e-Nabawi |Hazoom


“Why Taste Salt before Meals?

Our dear Prophet (saw) said that eating salt before and after eating protects you from 70 diseases.

Imam Baqir (a.s.) has said: “Salt is a cure for 70 diseases and if people will come to know the advantages of salt they will not use any other cure except salt.”

I read about a flavored salt in Tibb-e-nabawi and decided to try this salt.

It is so flavorsome that you will feel like taking a pinch before and after food. Even my toddler loves it.

Kalonji
Kalonji or Nigella seeds
ajwain

We need:

Ingredients:

Sea salt : 1/2 cup

Kalonji: 1 tbsp

Thyme: dried 1 tbsp

Ajwain or caraway seeds: 1 tbsp

Directions: Grind together all the above ingredients and store in a glass bottle. Enjoy.

Easiest pickled Jalapeno Recipe|Homemade pickled Jalapenos

Some 6-7 years back, i took out some seeds of pickled jalapenos from a market bought jar and washed, dried it and sowed it. I wasn’t expecting much, it was just an experiment and today it’s been over 5 years that we never bought pickled jalapenos again because we have so much yield that we have to pickle all of it. Pickling is really simple. You just slice the jalapenos, take some water, vinegar, sugar, salt and a few cloves of garlic and you are good to go.

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Lauki Muthia | Healthy low calorie Snack | Bottlegourd Pattice

Lauki Muthia

I keep searching ways to incorporate healthy vegetables in my food and Lauki or Bottlegourd is one such vegetable. Bottlegourd is a versatile vegetable, it can be made into a sabji/curry, koftas, pakodas, parathas, raita, or Muthia/snacks.

This recipe is a famous Gujrati recipe and i love the slight sweet, slight spicy and slight tangy taste. Bonus point….it is steamed and tempered, so very low on calories.

We will need

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How to remove Custard Apple pulp for Milkshake

Custard Apple milkshake

I love custard apples, but sometimes many custard apples will ripe together at the same time and it is difficult to consume. What do i do in this case?? Make Milkshake!! Or Rabadi πŸ˜‹πŸ˜‹πŸ˜‹

How?? Just scoop out the pulp and seeds with a spoon and put in a big metal strainer or chhalnee. Put in a big vessel. Take a metal whisk and whisk strongly, you will see seeds coming out of the pulp. Remove the seeds with a spoon and you have got your yummy pulp.

Look at the pulp and seeds separating

Just add some milk and blend. Milkshake is ready. I also prefer to strain it before serving. Healthy and no-added sugar milkshake is ready. Enjoy!!

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