Yellow Moong Dal and Spinach Pancake

Yellow Moong Dal, also known as Yellow Gram Dal, is a very nutritious lentil commonly used in Indian Cooking. The Yellow Moong Dal and Spinach Pancake or Chila as known in India is a wholesome meal in itself, an oil free and healthy option, you can prepare within minutes.The spinach adds to the iron content needed in your diet and makes this crepe nice and crispy to eat. This is a good option for non-egg eaters and people who follow a Vegan diet.
This crepe is a huge hit it as a bread with some gravy, or as a breakfast option. Make mini crepes and serve it as an appetizer with Hellmann's Vegannaise or any other dip of your choice.

Yellow Moong Dal and Spinach Crepe

Ingredients

• 1 cup Yellow Moong Dal/ Yellow Gram Lentil, soaked for an hour in warm water
• 1 cup, chopped spinach
• 1/2 onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp Turmeric Powder
• 1 tbsp Red Chili Powder
• 1 tbsp Dry Mango Powder / Amchur
• Salt to taste

Yellow Moong Dal and Spinach Crepe

Method

• Blend the soaked dal into a fine paste and let it rest for some time. 
• Mix all the ingredients into the dal and mix well.
• In a hot pan, pour the mixture like you would do for a pancake or a dosa.
• Once you see holes in the crepe, turn it on the other side and let it cook until golden brown.
• Sprinkle some red chilli powder for garnish.
• Serve it hot and enjoy a delicious and nutritious meal

Stuffed Bell Peppers in Tomato Gravy

Stuffed Bell Peppers in Tomato Gravy is a combination I tried, by taking inspiration from a very popular Gujrati dish called Bharela Marcha (Stuffed Green Peppers). Sliced and filled with a spicy mixture of potato and milk cheese (Paneer), this dish adds color to your menu, and is a quick main course item. The tomato gravy adds the right balance to the otherwise crispy Bell Pepper rings.

Stuffed Bell Peppers in Tomato Gravy

Ingredients

Served with Avocado and Almond Salad

• 3 Bell Peppers, Assorted colors
• 2 boiled Potatoes, mashed
• 1/2 slab of milk cheese/paneer, finely grated or crumbled by hand
• 1 tbsp Garam Masala Powder
• 1 tsp Red Chilly Powder
• 1 tsp Lemon Juice
• 3 tomatoes
• 1 tsbp ginger garlic paste
• 1 tsp Jeera / Cumin seeds
• 1 tsp Honey
• 1 red chilly
• 4-5 cashwenuts
• 1/2 cup Milk
• Salt to taste
• Oil for frying
• Coriander for garnishing

Method

• In a blender, add the tomatoes, red chilly, honey, cashewnuts and milk and blend into a smooth puree.
• Heat oil in a saucepan, and add the cumin seeds and let them crackle.
• Add the ginger garlic paste and fry well.
• Now add the tomato sauce and cook well until the tomatoes start leaving the oil.
• Add salt to taste and cover to keep it warm.
• In another plate, cut the bell peppers into thick rings and microwave for 5 minutes.
• In another bowl, add the potatoes, paneer, garam masala, red chilly powder and salt.
• Add lemon juice and knead the mixture well.
• Take the filling in your hand and place it between the bell pepper rings.
• Roast the rings on a flat pan until the filling has a golden brown coat.

For plating, take the tomato sauce first and spread across the plate. Now place the bell pepper rings and garnish with coriander.

Stuffed Bell Peppers in Tomato Gravy

Serve hot with Naan bread or have as a stand alone dish with some Avocado and Almond Salad

Weekends is indulgence time and what better than a rich and creamy dish along with some hot Naan Bread?

Leafy Kale and Beetroot Salad

For most women, low hemoglobin or iron levels are very common as you grow older and what better way to maintain it than including beetroots and kale in your diet.
We are familiar with Beetroots but Kale is not wildly popular in all parts of India. It is a leafy vegetable belonging to the Cabbage family, also know as Karam Saag in India. It is easily available in supermarkets across the country too.

Leafy Kale and Beetroot Salad

The healthiest way according to me to eat these vegetables is in the raw form. Make a Kale and Beetroot Salad and include it in your daily diet plan.

Ingredients

Leafy Kale and Beetroot Salad served with garlic croutons

• 1 beetroot, cut into long pieces
• 1/2 bunch kale leaves
• Few pieces of Broccoli, Steamed for 5 minutes (Optional)
• Few pieces of Feta Cheese
• 1 cucumber, sliced
• 1 tsp Olive Oil
• 1 tsp Lemon Juice
• 1 tsp Dried Oregano 
• Salt and Pepper to taste
• Sesame Seeds for garnishing
• Garlic Croutons to Serve

Method

• Mix the Kale Leaves, Beetroot and Cucumbers together.
• Add the seasoning and refrigerate
• Add the Feta Cheese while serving so that it doesn't get mixed with the color of the Beetroot.
• Garnish with Sesame Seeds and serve with some Garlic Croutons.
• Your salad is ready

You can avoid the Feta Cheese if you are particular about your diet. However, the Feta elevates the flavor and taste of the Salad.

Enjoy the recipe and share with friends and family.

Pesto Baked Veggies and Spaghetti

With all the love spread by fellow bloggers with Valentine's Day special recipes, I decided to prepare my husband and my favorite cuisine Italian. 

Pesto Baked Veggies and Spaghetti

Pesto Spaghetti with Veggies is a creamy pasta dish, with homemade pesto and fresh broccoli, mushrooms, and onions. Instead of cooking all of the ingredients together, I tried a different method where I marinated the veggies in the pesto sauce and then baked the pasta with it.

A simple, healthy dish, this can be served as a stand-alone meal and is even great as a lunch box option.



Ingredients

Pasta in Homemade Pesto

• 2 cups Spaghetti Pasta, boiled 
• 1 cup Broccoli florets
• 1/2 cup diced mushrooms
• 1/2 onion, finely chopped
• 3-4 Cherry tomatoes, halved
• Salt and pepper to taste
• 1 tsp Butter

For the pesto

Veggies Marinated in Pesto

• 1 bunch of fresh basil leaves
• 5-6 walnuts, chopped
• 1 tbsp Parmesan cheese
• 3-4 pods of garlic
• 1 tsp Olive Oil
• 1 tsp Lemon Juice
• Water as needed
• Salt to taste

Method

• In a blender/magic bullet, mix all the ingredients for the pesto and grind into a smooth paste. 
• In a baking tray, take the vegetables and rub them with olive oil, salt, and pepper. Add the pesto and mix well so that all the vegetables get coated nicely in the sauce.
• Refrigerate for 15-20 minutes.
• To this mixture, add the boiled spaghetti, butter and mix well.
• Bake for 25 minutes in a pre-heated oven.
• Garnish with cherry tomatoes.

Pesto Baked Veggies and Spaghetti

Enjoy it as a complete meal with my healthy Spinach Garlic bruschetta and make your valentine's day special!

Quinoa and Potato Patty Burger

In my attempt to follow a healthy yet appetizing diet I often wonder how burgers can really be healthy? With the game nights coming along, I tried a snack idea of our very common Vegetarian Burgers, however with quinoa as the main ingredient with the patties. Quinoa is an ingredient I am trying to incorporate into my diet. This veggie burger option is a refreshing change from the otherwise standard black bean or soy potato patty available.

Quinoa and Potato Patty Burger

Ingredients

For the patties

Veggie Burger

• 2 potatoes, freshly boiled and mashed
• 1 cup Boiled Quinoa
• Puffed Rice needed for binding
• 1/2 cup onion, finely chopped
• 1 tbsp green chilly paste
• 1 tsp Ginger paste
• Salt and Pepper to taste
• 1 tbsp Chaat Masala
• 1 tsp Turmeric Powder
• 1/2 cup cornflour
• Oil for shallow frying

• 4 Whole Wheat or Multigrain Burger Buns
• Veganaise
• Tomato Ketchup
• 4 Lettuce Leaves
• 4 Onion Slices, Pan Sauteed
• Tomato Slices
• 4 Cheese Slices

Method

Served with warm soup

• In a large bowl, mix all the ingredients for the patty and make round patties and freeze for half an hour.
• When ready to serve the burgers, take the patties and dust them with cornflour
• Shallow fry on a hot pan with oil until both sides get golden brown
• While the patties are getting fried, on another pan toast the burger buns and keep ready. 
• After that, take some onion rings and roast on the same pan until caramelized.
• For assembling the burger, take the buns, add the lettuce leaves, then the patty, onion rings, tomato rings and add the cheese slice. Add veganaise and tomato ketchup and sprinkle some chaat masala.
• Cover with the other bun bread and insert a toothpick to hold the burger
• Serve with vegetable chips/ fried and enjoy a healthy snack on your game night.

You can also enjoy this with a bowl of warm Tomato Soup and some Salad. 

Happy Gaming :)