Prep time – 5 mins

Cooking time – 1 min or even less.

Ingredients –

1 cup Banana,chilled and chopped

1 cup, Beetroot

5 Dates, bitted

1 cup Yogurt

1/2 cup Milk, cold

Method – Take a grinder/ mixer and put all the ingredients. Blend it to get a semi-thick consistency. Transfer it in small glasses and top it with chopped Bananas and Chia seeds. Serve it chilled.

Prep time – 15 mins

Cooking time : 15 mins

Ingredients :

Cabbage – 1 cup (Julienned)

Onion – 1/2 cup (Julienned)

Beetroot – 1/2 cup (Julienned)

Capsicum – 1/2 cup (Julienned)

Tomato – 1/2 cup (chopped)

Green chillies – 2 sliced thinly

Gram flour (besan) – 1.5 cup

Coriander powder – 1 tablespoon

Red chilli powder – 1 tablespoon

Turmeric powder – 1/2 tablespoon

Ajwain – 1/2 tablespoon

Salt to taste

Oil

Cheese slices or processed

Bread

Let’s begin.

Method :

Take a bowl and mix the cabbage, onion, beetroot, tomato, capsicum and green chillies together and keep aside.

Take another bowl with flattened surface. Add the gram flour, coriander powder, red chilli powder, turmeric powder, salt, ajwain and mix together. Add water and make a semi thick paste. Let it rest for 15 mins.

Dip a bread slice in the mixture and coat it lightly. Take a pan, pour some oil and put two dipped bread slices on it. Place handful of veggie mixture on both the bread slices and add chaat masala and red chilli powder to it. Press and cook from one side for 1-2 mins on medium flame. Flip and cook from other side for 2-3 mins on medium flame.

Flip it again on the side of the veggie mixture and add a cheese slice or some grated processed cheese. Cover it with another bread slice.

Cut it into pieces and serve hot with sauce or a schezwan dip. 💜

• 

Prep time : 10 mins

Cooking time : 40-50 mins. (Subject to changes)

Ingredients :

Ripe bananas – 4

All purpose flour – 2 cups

Cinnamon powder and ginger powder – 1 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Butter – 1/2 cup, softened

Castor sugar – 1 cup

Milk – 1/2 cup

Walnuts and almonds – 1/2 cup

Let’s start !

Method :

Starting with the basics of baking, you prepare the wet ingredients and dry ingredients seperately. First of all, preheat the oven at 180°. So let us start with the dry ingredients first. Take a bowl and put the all purpose flour, cinnamon powder, ginger powder, baking powder, baking soda in it. Then give it a nice mix and keep aside.

Prepare the wet ingredients by mixing the softened butter and Castor sugar together. Make sure that the butter is softened a bit before mixing otherwise it will be difficult to mix. Then, add the bananas to the bowl and mix well. Add the milk and mix again. Finally, add walnuts and almonds or any dry fruit of your choice.

So, we are done with the wet and dry ingredients and now let’s mix them. Take the dry ingredients and slowly put it into the wet ingredients’ bowl. Start by folding the dry ingredients nicely into the wet ingredients. Gradually, add the entire mixture and mix well.

The batter is prepared. Tranfer it into your favourite bowl or loaf pan after buttering it so that the banana bread doesn’t stick to the bowl and bake it in the oven at 180° for 40-50 minutes. Make sure, it is preheated!

Tip : How to know if the banana bread is properly baked. Poke a toothpick inside it, if it comes out clean then it is baked properly however, if some batter sticks to it that means it needs more time !

After taking it out of the oven, wait for it to cool down, then serve ! 🌸

Enjoy your banana bread ! 💜

• 

Prep time : 5-7 mins

Cooking time : 5 mins.

Ingredients :

Red, yellow and green bell peppers

Cabbage

Onions

Thinly sliced green chilli

Schezwan sauce

Peri peri masala

Salt and black pepper

Oregano

Chilli flakes

Cheese

Oil

Dosa batter (for making this check out my dosa batter recipe)

Method :

First off, cut the vegetables (red, green and yellow bell peppers, cabbage and onion and green chillies) and thoroughly wash them and keep aside.

Take a tawa pan and put it on medium flame. Then clean it with a bit of water to remove any dust or oily particles. Then with a big spoon, take a generous amount of dosa batter in a big spoon and spread it around the tawa pan in circular motion, this might need it a bit of practice. Then put a tablespoon of oil over it, try not to put too much.

Then comes the fun part,smear the dosa with a spoonful of schezwan sauce and put the vegetables on the dosa, spread it around nicely so it covers the entire dosa. Something like this ! 👇🏼

Then sprinkle spices like oregano and chilli flakes and salt and black pepper and loads and loads of cheese.

Let it cook for about a minute.

Roll the dosa, once the sides are cooked and start leaving the tawa pan.

Your dosa is cooked. Take it on a plate and cut it into equal pieces and make them stand on a plate. Then top it with some more cheese, because why not !?

Serve hot ! ♥️

Cooking time – 5-7 mins

Ingredients –

Black pepper – 2 tablespoons

Curry leaves – (8-9)

Salt to taste

Garlic cloves – 3-4

Tomato paste

Coriander/cilantro for garnish

Turmeric – half tablespoon

Desi ghee – 2 tablespoon

Dried red chilli – 1

Mustard seeds – 1 tablespoon

Tamarind (small piece)

Method :

Grind the following ingredients in a mixer : black pepper, garlic, curry leaves. Then add one tomato and a small piece of tamarind in the mixer and then grind it into a smooth paste.

Then transfer it into a pan and add one glass of water and stir it well and let it simmer for 2-3 mins.

Meanwhile, prepare the tempering (tadka) for the rasam in a pan. For the tempering, add two tablespoons of desi ghee in a pan, then add mustard seeds, turmeric and dried red chilli to the tempering. The moment it starts splattering, transfer it to the rasam pan.

Bowl it for a minute more and then transfer to a soup bowl and garnish with cilantro !

Serve hot !

♥️

Prep time : 30-35 mins.

Cooking time : 10 mins.

Ingredients :

– bread loaf

– cheese spread and cheese slices

– exotic vegetables (broccoli, red, yellow and green bell peppers)

– cabbage leaves

– a nice red and plump beetroot

– cottage cheese

– spice mix (oregano, chilli flakes, salt and black pepper)

– sauces ( mustard sauce, peri peri sauce and veg mayonnaise)

Method :

Cut the bread loaf into standard pieces and keep aside. Start off with sauteing the exotic vegetables in olive oil, then add the spices and stir well for 2-3 mins. Then, add the sauces and give it a nice mix. Let it simmer for 4-5 mins. Get the sauteed vegetables off the pan and keep aside.

Now, pickle the beetroot. Cut the beetroot into rings and boil it in water for 1-2 mins. Then add some water in a bowl and put the beetroot in it and add some lemon juice and a bit of vinegar. Keep it aside.

Move onto preparing the cottage cheese. Take your standard green chutney made from freshly chopped coriander and the regular spice mix. With your hands, crush the cottage cheese into small lumps and mix two tablespoons of green chutney, stir well and keep aside.

Lastly, pan roast the big, green cabbage leaves with a few drops of olive oil until a bit moist and charred. Do not burn them; just a bit of smoky flavour.

Lastly, start assembling and cooking everything. Take two bread slices and generously smear cheese spread on it then put the cabbage leaf on it and spread the sauteed vegetables mixture on it, further cover it with another cabbage leaf. On the other bread slice, spread the cottage cheese preparation and put pickled beetroots on it. Then take a cheese slice and put it over the bread slice. Sprinkle some oregano and chilli flakes and some salt to taste.
Then, pan roast the toastie and serve hot with mustard sauce and your favourite sides !

♥️

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton

Continue reading “The Journey Begins” →