Mooli-Methi Fry-radish and fenugreek leaves stir fry

Winter is the time for some fresh green seasonal vegetables like radish.This recipe is a combination of radish and fenugreek(methi) leaves which is nutritious as both are great sources of some essential vitamins and minerals.

Ingredients:
Radish-4,medium sized;finely chopped
Methi leaves-2 bundles
Onion-1,small;finely chopped
Dry red chillies-2,broken
Garlic-5-6 cloves,crushed
Mustard seeds-1/4 teaspoon
Fenugreek(methi) seeds-a pinch
Turmeric powder-1/4 teaspoon
Salt to taste
Oil-2 teaspoons

Method:
-Make sure you wash the methi leaves in running water 2-3 times to remove the dirt and then finely chop the leaves.
-Peel the radish and finely chop them.
-Heat oil in a pan and add mustard seeds,methi seeds,dry red chillies and let it splutter.
-Now add finely chopped onions and saute for 2-3 minutes and then add the crushed garlic.
-Add chopped radish and mix well and let it cook for 3-4 minutes on medium flame.
-Add chopped methi leaves  and mix well again and cover the lid and cook on low flame for 3-4 minutes or till the radish is cooked.
-Serve hot with rice or chapati.

My Notes:You can also use the radish leaves along with methi leaves to make the dish more healthy.

Oats and Chicken Keema Cutlet-Oats and minced chicken

Keema cutlet is a favorite with kids.I always prefer chicken keema over mutton.To make this recipe a little more healthier I have added oats instead of corn-flour for binding.This combination tastes great.Do give it a try and don't forget to write your feedback :).

Ingredients:
Chicken Keeme-250 grams
Oats-14 cups
Ginger-1 small piece
Garlic-6-7 cloves
Onion-5-6 teaspoons,finely chopped
Green chillies-2
Green coriander leaves-3 teaspoon,finely chopped
Salt to taste
Oil to shallow fry

Method: 
-Mix all the above ingredients except oil in a big bowl and let this mixture rest for 15-20 minutes.
-Heat a little oil in a pan and take small portion of  keema  mixture from the bowl and flatten it with your hands and gently put it on the pan.
-Cook  the cutlets on low to medium flame till both sides look golden brown.
-Serve hot with green chutney.

Mushroom Korma-Fresh mushrooms in a creamy gravy

This recipe of mushroom is cooked in a rich gravy of milk and cashew nut paste.Try it out and I'm sure you will love it.

Ingredients:
Button mushrooms-1 pack,fresh/250 grams
Onions-2 teaspoons,finely chopped
Green cardamom-2
Black cardamom-1
Shah jeera- a pinch
Milk-2 cups
Cashew nut paste-2 tablespoons
Yogurt-2 teaspoons
Garam masala powder-1/4 teaspoon
White pepper powder-1/4 teaspoon
Green cardamom powder-1/4 teaspoon
Turmeric powder-1/4 powder
Water-3 tablespoons
Salt to taste
Oil-2 tablespoons

Method:
-Wash the mushrooms properly and cut them into 4 pieces each.
-Heat oil in a pan and add the cardamoms,shah jeera and  finely chopped onions and saute for 1-2 minutes.
-Now add the diced mushrooms and saute for another 3 minutes.
-Add 2 cups of milk and salt and let the mushrooms cook for 3-4 minutes.
-Now add the cashew nut paste and mix it well in the gravy.
-Let the mushrooms simmer in the gravy for sometime.
-Take a bowl and add the garam masala,green cardamom powder,turmeric and white pepper and add water to make a paste.Make sure there are no lumps formed.
-Add this masala to the gravy and stir well.
-When the gravy has thickened a bit add 2 teaspoons of yogurt and mix well again.
Serve hot with vegetable pulao and salad.

Pineapple-Cheese Sandwich

sandwiches are easy to make and are great for snacks or breakfast.I prefer brown bread or multigrain bread over white bread.There are several ways to make sandwiches and today's recipe is a quick to make and healthy one.

Ingredients:
Brown bread slices-6
Cheese slices-3
Pineapple slices-3
Mayonnaise-2 tablespoons
Tomato ketchup-3 teaspoons


Method:
-Cut the sides of each bread slice.
-Take a bowl and mix mayonnaise and tomato ketchup together.
-Now spread the mayonnaise evenly on each slice of bread.
-Place a cheese slice and a slice of pineapple and cover it with another bread slice.
-Serve with fresh fruit juice.

Potato-Peas Salad

Potato and white peas salad is filling and is also healthy.I have added chopped onions but you can skip that if you want to have this salad during fasts.This is another quick and easy to make recipe and can be served to kids as an after-school snack.

Ingredients:
Dried White peas-1/2 cup,soaked and boiled
Green peas- 3 table spoons,boiled
Potatoes-2 small,boiled and peeled and diced
Cucumber-3 tablespoons,finely chopped
Onion-3 teaspoons,finely chopped(Optional)
Green chilli-1,finely chopped
Lime juice-2 teaspoons
Fresh coriander leaves-3 teaspoons,finely chopped
Tomato-1 small sized,finely chopped
Rock salt-a pinch
Salt to taste
Chaat masala-1 teaspoon
Aamchur powder-1/2 teaspoon
Sev bhujia-2 teaspoons
Hung yogurt-1 tablespoon
Roasted cumin powder-1/2 teaspoon

Method:
-Soak the dries white-peas in water for 6-8 hours and pressure cook the soaked peas in 3 cups of water with a little salt for 3 whistles.
-Wash and boil the potatoes for 3 whistles.Cool it and peel and dice the potatoes into small cubes.
-Take a bowl and  add all the above ingredients gently and serve immediately.

Palak Paneer-Cottage cheese in spinach gravy

Spinach is rich in iron and is also a good source of antioxidant while paneer is packed with protein.I have tried to make this recipe as healthy as possible(i.e without adding too much butter or ghee).

Ingredients:
Spinach leaves-3 cups
Paneer cubes-500 grams
Onion-1 medium sized,finely chopped
Tomato-1 big sized,finely chopped
Garlic-8-9 cloves,finely chopped
Ginger-1 small piece
Green chilli-1
Red chilli powder-1 teaspoon
Kasuri methi -1 teaspoon
Cumin seeds-1 teaspoon
Garam masala-1/2 teaspoon
Bay leaves-1
Cinnamon stick-1
Salt to taste
Oil-3 teaspoons

Method: 
For the Spinach Puree:
-Heat 4 cups of water in a pan and add a little salt to it.When the water starts to boil,turn off the flame and add the spinach leaves and kep the pan pan covered for 3-4 minutes.
-Drain the hot water and add ice cold water to the pan and take the spinach leaves out.
-Take a mixer jar and add the blanched spinach leaves,green chilli,ginger,2 garlic cloves and blend to make a fine puree.

For the Gravy:
-Cut the paneer into medium sized cubes and fry them in 1 teaspoon oil for 4-5 minutes.
-Take another pan and add 2 teaspoons of oil and let the cumin seeds crackle.
-Add finely chopped onions and fry till it becomes golden brown.
-Now add the bay leaf,cinnamon stick and diced tomatoes and cook for 3 minutes.
-Add garam masala,salt,red chilli powder and chopped garlic and mix well.
-Now add the spinach puree and mix and cook for another 3-4 minutes and then add the fried paneer cubes.You can also add a little water if the gravy is too thick.
-Let it simmer on low flame for another 3-4 minutes.
-Finally add crushed kasuri methi.
-Serve hot with whole wheat kulcha.

Walnut-Pudina Chutney-Walnuts and mint leaves dip

Walnuts have amazing health benefits.They are a good source of omega-3 fatty acids and antioxidants which are great for the body.Mint leaves  too have numerous health benefits.They are packed with phytonutrients and antioxidants.The combination of mint leaves and walnuts along with garlic makes this dip/chutney super healthy.You can use this dip as a spread on breads and chapatis or simply enjoy it with your meals.

Ingredients:
Mint leaves-1 cup
Walnuts-1/2 cup
Lime juice-2 teaspoons
Garlic-4-5 cloves,chopped
Green chilli-1,finely chopped
Oil- 1 teaspoon
Salt to taste

Method:
-Heat oil in a pan and add the garlic cloves and the green chilli and fry for 2-3 minutes.
-Now add the walnuts and fry for another 2-3 minutes.Let it cool.
-Take a mixer jar and add the roasted walnuts,mint leaves,salt and lime juice and blend to make a smooth paste.