Day 3

 Today my husband made lunch - a very delicious pizza!

Lunch

We have used store bought ready to bake pizza dough of company - POP bakery. Sett ovan to 220 degree gas or 209 fan setting. Use the pizza saude you like and brush it on pizza base. Then add Finley chopped onions, red and green capsicums , jalapeños and sweet corn kennels. Then bake the pizza in lower rack in the oven for 8 min. Now top the pizza with shredded mozzarella along with salt, pepper and olive oil and bake for another 6 min. Serve hot !! 

Dinner

Methi - tomato dal

In a cooker add 1 cup of washed toor dal and add 2 cubes of frozen methi and 1 sliced tomato along with 1 slit chilli. Add sufficient water and pressure cook. Once the pressure comes down add tempering. For tempering take 2 tbsp oil, once hot add mustard seeds, one they start to splitter add urad dal and fry till red along with fry red chilli. A little hing. Add this to dal along with tamarind water ( 1/2 small lemon size soaked in 1/4 cup on water). Add salt , turmeric powder and fry red chill powder. Mix well and serve with rice. 

Okra - onion fry

In a wide pan add 3 tbsp oil. Add sliced okra or bhindi and fry on low flame till okra is cooked. Now add Finley diced onions and fry till everything is cooked. Add salt, fry chilli powder and turmeric powder. Serve hot with rice. 

Cabbage curry

In a pan add oil, one hot add mustard seeds, urad dal and dried chilli. Now once they are fried add finely chopped green chilli and finely chopped cabbage. Do not put lid. Mix and fry till cabbage is done. Add turmeric powder and salt. Garnish with chopped coriander. 

Quick tomato pickle 

In a pan add oil and chopped tomatoes. Add salt and turmeric powder. Cook tomato mashed up. Take it aside. In the Sam pan add more oil and add mustard seeds, once they splitter add urad dal and dried red chilli and hing. Now quickly add red chilli powder and immediately add cooked tomatoes. Mixed well and turn off the stove. Serve with rice. 

Day 2

 After a long time in this post corona year , we went out had lunch  outside. 

Lunch

We had veggie-delight subway! Mums!

Dinner

For dinner have prepared south Indian , Andhra dishes. I made okra fry, tomato daal, eggplant curry served with rice and plain curd/ yogurt!

Tomato daal

In a pressure cook 3/4 cup on toor dal and 2 cups of water along with 2 - 3 diced tomatoes and 1 green chilli. Pressure cook for 3 whistles. Once it cools down add salt, turmeric powder and chilli powder as per taste. Now in a small pan add 2 tbsp oil and once it’s hot add mustard seeds and let them splitter l, then add 1 tbsp urad dal. Add this tampering along with pinch of hung and curry leaves to the dal. 

Okra fry

Slice okra and add them to oil. About 3 tbsp oil and about 300 gr of okra. Let them fry in medium frame and cook it’s done. Add salt, red chilli powder and turmeric powder at the final stage. 

Eggplant curry 

In a frying pan or handi add 2 tbsp oil and mustard seeds. Once they splutter add urad dal and dry red chilli. Once dal turn little red add 2 inch long slices of eggplant. Cook till they become tender. Add salt and turmeric powder! Serve with rice!

Day 1 - 1st jan 2021

 After a very long time started blogging, have been busy with my MBBS program! Now as a new year resolution thought of writing a food journal. 

Lunch

For lunch I have prepared Paneer tikka masala and Chapati (Multigrain atta)

Paneer Tikka Masala

Take 200gr paneer (indian cheese) and cut into cubes. In a wok add oil and when it is warm add chopped onions (1 medium size) and green chilli (1 sliced). Once onions cooked add thinly sliced tomatoes ( 2 medium sized). Cook them with lid on for about 5 min or till the mixture cooked well. Now add the paneer tikka masala (prepare according to the brand of masala you buy) and thinly sliced green capsicum (1/2 capsicum). Cook for another 5 min and then add paneer cubes, 1 cup water and Dried fenugreek leaves/ kasoori methi (1 tsp, crush between palms). In medium flame cook for another 5 min and serve hot with roti.

Snack

For evening snack I have prepared Sweetcorn- Mozzarella Quesadilla.

Sweetcorn - Mozzarella Quesadilla

Take 2 corn tortillas, on a tava/ hotplate set one tortilla and top it with finely chopped onions, jalapeños, sweet corn and shredded mozzarella according to your preference. Season with salt and pepper and also add ketchup. Put another tortilla and do like a sandwich. Carefully flip over the quesadilla and cook it become crispy! Enjoy it hot!

Dinner

For dinner I have prepared south-indian style simple Rava Upma.

Rava Upma/ Semolina Upma

In deep pan add oil (2 tbsp) and when it is warm add mustard seeds (1-2 tsp) and urad dal (1 tbsp). Once mustard seeds splutter and urad dal turn into red add crushed cashew nuts and finely chopped green chilli (1 small).  Add a few curry leaves, once they splutter add 3 cups of water, once water starts to boil add 1 cup of semolina / rava and salt (according to taste). Take care while adding the rava as they may form lump, so keep addling rava in slow and keep on stirring. Cook it till rava is cooked. Sprinkle with chopped coriander leaves and enjoy hot!

Veg Pulao

Ingredients:

Basmati Rice - 2 cups ( soak for about 1hr)
Water - 4 cups
Oil - 1tbsp
Melted butter - 4 tbsp
Green chillies - 2 (cut length wise)
Garlic - 6 no. (chopped fine)
Mint - 6 leaves (chopped finely)
Coriander - Handful
Cashews - handful
Salt - as per taste
Garam masala powder - 1 tbsp
Paneer ( indian cottage cheese) - 1/2 cup

Spices:
Star anise - 1 piece
Green cardamon - 3 no.
Black pepper seeds - 6 no.
Black cumin - 1 tbsp
Cloves - 5 no.
Cinnamon stick - 1 inch piece

Veggies:
Potato ( diced finely) - 1 no.
Green Peas + finely diced carrots - 1 cup
Broccoli - 1/4 cup
Corn - 1/4 cup
Green beans (finely diced) - 1/2 cup
Red capsicum (finely diced ) - 1/4 cup

Procedure:

1. In a thick bottomed deep vessel add oil and butter. Once butter melted add black cumin and sauté for 1 min. Add all other spices and fry for about a min.
2. Add chopped green chillies and garlic and fry till garlic turns little brown. Now add cashews and fry till turn brown.
3. Now add potatoes and fry for 4 min.  Now add all the chopped vegetables along with salt and fry till they become little tender, for about 7 min in medium to high flame.
4. Now add water. Once water comes to boil add garam masala powder, Paneer, mint, coriander  and rice. Continue to cook on medium flame with lid on till water is almost evaporated. Now turn the stove to low heat and continue to let the rice steam for another 5 min.
5. Turn off the stove and let it stand for another 5 min before serving!

Egg plant - Baby corn - Broccoli Curry.

Ingredients:

Egg plant / Aubergine (diced in big bites) - 2 cups
Baby corn  - 1 cup
Broccoli - 1 cup
Onion (finely chopped) - 1 cup
Diced tomatos - 1/2 can ( or freshly chopped 1 cup)
Ginger (chopped) - 1 tbsp
Garlic (chopped) - 3 tbsp
Green chillies - 2 or as per tolerance
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 5 tbsp
Cumin seeds - 1 tbsp
Salt - as per taste
Coriander leaves - for garnishing
Almods - for garnishing

Procedure:

1. In a frying pan add 2 tbsp oil and fry baby corn and broccoli first for 5 min. Don't let them burn and keep stirring in between and keep them aside. Now fry egg plant for 3 to 4 min till they become just tender. Take them out in a separate bowl.
2. Roughly grind ginger, garlic and green chillies and keep aside.
3. In the frying pan add 3 tbsp oil and add cumin seeds, once they splutter add the spice paste prepared ( in step 2) and fry for couple of minutes.
4. Add finely chopped onions and fry till they become translucent (for about 5 min or so) and then add chopped tomatoes, salt, turmeric powder , cumin powder and coriander powder.
5. Fry the spice mix for till tomato become soft and oil oozes out in the sides of the pan. ( this may take about 10 min or so in slow to medium heat).
6. Now add fried vegetables ( prepared in step 1) and mix well. Mix it again and let the curry simmer for  about 5 to 8 min.
7. Turn the stove off and serve it hot with rice or roti. Don't forget to garnish with coriander leaves and almonds.

Capsicum - Broccoli - Zucchini Curry

Ingredients:

Red and Yellow capsicum (diced ) - 2 cups
Broccoli - 1 cup
Zucchini - 1 cup
Onion (finely chopped) - 1 cup
Diced tomatos - 1/2 can ( or freshly chopped 1 cup)
Ginger (chopped) - 1 tbsp
Garlic (chopped) - 3 tbsp
Green chillies - 2 or as per tolerance
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 5 tbsp
Cumin seeds - 1 tbsp
Salt - as per taste
Cream - 1/2 cup
Water - 1/2 cup
Coriander leaves - for garnishing
Almods - for garnishing

Procedure:

1. In a frying pan add 2 tbsp oil and fry capsicums, broccoli and zucchini for 7 min. Don't let them burn and keep stirring in between. They must be just tender enough. Take them out in a separate bowl.
2. Roughly grind ginger, garlic and green chillies and keep aside.
3. In the frying pan add 3 tbsp oil and add cumin seeds, once they splutter add the spice paste prepared ( in step 2) and fry for couple of minutes.
4. Add finely chopped onions and fry till they become translucent (for about 5 min or so) and then add chopped tomatoes, salt, turmeric powder , cumin powder and coriander powder.
5. Fry the spice mix for till tomato become soft and oil oozes out in the sides of the pan. ( this may take about 10 min or so in slow to medium heat).
6. Now add fried vegetables ( prepared in step 1) and mix well. Now add water and cream. Mix it again and let the curry simmer for  about 5 to 8 min.
7. Turn the stove off and serve it hot with rice or roti. Don't forget to garnish with coriander leaves and almonds.

Brinjal Fry

Ingredients:

Long chinese brinjals - 250 gr
Oil - 2 tbs
Salt - as per taste
Dried red chilli powder - 1 tsp or as per taste

Procedure:

1. Cut brinjals in small cubes and rinse then in water.
2. Add oil to a non-stick pan and once hot add brinjal. Fry then on a medium heat for 8 to 10 min.
3. Now add salt and red chilli powder and mix well.
4. Continue to fry for another 4 min and turn off the stove. Serve hot with rice!

Bharwan Mirchi

Ingredients:

Light green chillies ( long peppers) - 2 ( cut in half)
Gram flour or besan - 4 tbsp
Ajwain or caraway seeds - 1 tsp
Salt - as per taste
Oil - 2 tbsp

Procedure:

1. In a non-stick pan add oil and once hot fry green chillies till they become tender and have nice colour all around.
2. Mix gram flour, caraway seeds ( ajwain) and salt in a small bowl.
3. Take the chillies from the heat and stuff them with the spice mix prepared in step 2.
4. Now reheat the same pan and fry the chillies for couple of minutes and turn off the stove.
5. This can be enjoyed with ketchup or hot rice.

Red Amaranth Fry ( erra thotakoora vepudu)

Ingredients:

Red amaranth leaves with tender stems - 200 gr
Oil - 2 tbsp
Gram flour or besan - 4 tbsp
Salt - as per taste
Green chillies - 1 ( chopped finely)
Garlic - 1 pod ( crushed and chopped finely)

Procedure:

1. Soak amaranth leaves in warm salted water for 10 min. Then chop them finely along with stems.
2. In a non-stick pan add oil once hot add garlic and fry till garlic turns golden in colour.
3. Now add chopped green chills and fry for couple of seconds and then add chopped amaranth leaves and on a medium heat fry for 8 to 10 min stirring in regular intervals so that leaves won't burn.
4. Now add gram flour and mix well and adjust seasoning with salt.
5. Turn off the stove and enjoy the fry with hot rice!

Aloo Parval Sabji

Ingredients:

Potatos - 2 (cut length wise 1 inch thick strips)
Parval - 250 gr ( cut length wise)
Red capsicum - 1 no. ( cut length wise)
Ginger garlic paste - 1 tbsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Dried red chilli powder - 1tsp ( or as per taste)
Dry mango powder - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Cumin seeds - 1 tsp
Coriander - for garnishing

Procedure:

1. Heat the oil in a non-stick pan. And once it hot add cumin seeds and let them splutter. Now add ginger garlic paste and fry for couple of seconds to eliminate raw flavour.
2. Add potatoes and cover the pan and cook for about 6 to 7 min.
3. Add parval and red capsicum and cook for about 7 min. Stir in-between.
4. Now add salt and turmeric powder and continue to cook for another 5 min with lid on.
5. Add garam masala powder, dry mango powder and red chilli  powder and stir well. On a medium heat cook the curry for another 5 min.
6. Add water and gently stir the curry then turn off the stove.
7. Garnish with coriander leaves and serve hot with poori or roti.

South Indian Pumpkin Stew - Gummadikaya Pulusu

Ingredients:

Sweet Pumpkin (cut into big cubes) - 750 gr
Tomatoes (medium size cubes) - 1 cup
Tamarind - 1/2 lemon size
Salt -  as per taste
Red chilli powder - 1 tsp
Green chillies - 1
Turmeric powder - 1/2 tsp
Rice flour - 3 tbsp
Sugar - 3tsp
Water - 1.5 ltr + 1/2 cup

För tempering:
Oil - 3 tbsp
Mustard seeds - 1 tsp
Curry leaves - for garnish
Dried red chilli - 1
Asafoetida - 1/2 tsp

Procedure:
1. Cook pumpkin, tomatoes and green chillies in boiled water till they become soft.
2. Add salt, sugar, turmeric powder, tamarind and red chilli powder and continue to cook for another 5-10 min.
3. In a small bowl mix rice flour with 1/2 cup warm water and pour this mixture to the cooked pumpkin stew.
4. On a low heat continue to cook for another 10 min and remove from the stove.
5. In a small pan add oil and once it is hot enough add mustard seeds. Once they start to splutter add dried red chilli and asafoetida. Add this tempering to stew.
6. Serve this hot with plain rice.

No Bake Cheese Cake

Ingredients:

For bottom:

Digestive biscuits : 200gr
Unsalted Butter: 100gr

For filling:

White chocolate : 300gr
Mascarpone Cheese: 250gr
Cream Cheese ( Philadelphia) : 200gr
Whipped Cream: 3 dl

For decoration:

Fresh or frozen raspberries or any other fruit of choice.

Procedure:

1. Grind the digestive biscuits and add smelted butter to it. Place this mixture in a 22-24 diameter easily openable pie form.
2. Press the mixture in the form and put that in the refrigerator for about 20 min.
3. For the filling melt the chocolate in the pan over the boiling water bath.
4. Whisk mascarpone cheese first, then add cream cheese and whisk again. Then finally add whipped cream and whisk until it becomes fluffy.
5. Add the melted chocolate and mix gently. Pour this mixture in the pie form ( which we have kept in the refrigerator) and leave it for min 5 hr to refrigerate.
6. Decorate with defrosted frozen fruits and serve!

Blueberry Muffins (egg less)

Ingredients:

For muffins: ( to make 6 muffins)

All purpose flour : 2,6 dl or 1 cup 2 tbsp
Sugar : 1,2 dl or 1/2 cup
Salt: a pinch
Baking powder: 1 and 1/2 tsp
Oil: 1/4 cup
Orgran no egg : amount for 1 egg or  1/2 tsp Baking soda or 1 egg
Milk - around 1/2 cup or 1,2 dl
Fresh blue berries - 1 cup or 2,4dl

Procedure:

1. Preheat the oven to 200C.
2. Grease muffin cups or arrange  6 muffins liners.
3. Mix all purpose flour, sugar, salt and baking powder in one bowl.
4. In another cup take 1 egg ( if using egg substitute no-egg then take 1 tsp powder with 2 tbsp water), milk and oil. It should make around 1 cup of mix.
5. Add this liquid mixture to the dry ingredients. And then fold in the fresh berries.
6. Fill the muffin cups more than 3/4th.
7. Once oven is hot, bake the muffins for about 20-25 min. (test with tooth pick, it should come out clean).
8. Let the muffins cool down completely and enjoy!

Cinnamon Rolls

Ingredients:

For dough:
Dry yeast- 25gr
Milk - 250ml
All-purpose flour - 3 cups
salt - 1/2 tsp
Sugar - 1/2 cup
Unsalted butter - 75 gr
Cardamom powder - 1 tbsp

For filling:
Unsalted butter - 50 gr
Sugar - 1/4 cup
Cinnamon powder - 1 tbsp

For topping:
Pearl sugar

Procedure:

1. Melt the butter in a pan and cool it to room temperature. Warm the milk in another pan and then mix it to butter.
2. Add dry yeast, salt and cardamom powder and mix well.
3. Now add all purpose flour cup after cup and form a springy dough. Set it aside so that it doubles in size (for about 45min).
4. Pre-heat the oven to 225C.
5. For filling mix the butter, which is at room temperature ( do not warm it), sugar and cinnamon powder to a fine paste.
6. Now take the dough and with a rolling pin form like pizza shape. Apply the filling and roll the dough like a paper roll.
7. Cut into small cubes and let them rise for another 35 to 45 min.
8. Apply little water on the doubled rolls and sprinkle pearl sugar. Bake them in the oven for about 10-12 min until a golden crust is formed.

Bread-Potato Cutlets

Ingredients:

White bread slices - 4
Potatoes (medium) - 3
Beetroot (medium) - 2
Green peas - 1/4 cup
Carrots - 2
Black pepper powder - 1tsp
Salt - as per taste
All purpose flour - 1/2 cup
Water - 3/4 cup
Oil - amount as required for shallow frying
Breadcrumbs - for dusting

Procedure:

1. In a microwave safe bowl boil diced potatoes, beetroots and carrots till they are soft. And mash them with hands.
2. Dip the bread slices in water and squeez extra water from the bread and add them to the mashed mixture of vegetables.
3. Add salt and pepper powder and mix well.
4. For the batter mix the all-purpose flour with water. Add a pinch of salt to the batter.
5. Take lemon size mixture of vegetable mash and shape it as you want i.e. patties. First dip into the batter and then roll them in bread crumbs.
6. Heat the oil a pan and once it is hot enough fry the patties and serve hot with ketchup.

Rucola (Arugula) Beet Salad

Ingredients:

(Quantities are not given, as one can have to his/her taste)
Rucola(Arugula) leaves
Baby beetroots
Salt
Freshly grounded black pepper
Lemon juice
Ice berg
Olive oil

Procedure:

First steam the beetroots till they become tender and then mix all ingredients. Season according to taste.

Tip: Add shredded parmesan when serving.

Aloo Gobhi Capsicum

Ingredients:

Potato (finely diced) - 1 cup
Cauliflower (florets) - 1 and 1/2 cup
Green Capsicum/ Paprika (finely diced) - 2 cups
Salt - as per taste
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 1 and 1/2 tbsp

Procedure:

1. Microwave cauliflowers on high for 10 min. (or) Steam cauliflowers until they are tender. And follow the same with Potato.
2. In skillet heat the oil, Once it is hot add chopped capsicum, and fry for 4 or 5 min.
3. Add potatoes and mix well. Now cover it with lid and let it cook for another 4 min mixing in between.
4. Now add salt, turmeric powder and cauliflower and mix well. Cover again and let it cook for 7-8 min.
5. Finally add redchilli powder, fry for 2 more min and serve with Plain rice or Roti.

Chickpeas Burger Patties

Ingredients:

Chickpeas - 1 tin or 150 gr (boiled)
Carrot - 1 (medium)
Cauliflower florets - 1/2cup
Salt - as per taste
Black pepper powder - 1/2 tsp ( can be increased according to taste)
Bread crumbs - as needed
All purpose flour - for dusting
Oil - for deep frying
No-egg powder (egg replacer) or 1 beaten egg.

Procedure:

1. In a food processor grind chickpeas (remove extra water), carrots and cauliflower.
2. Once finely chopped add salt and black pepper powder and mix well.
3. In a skillet take oil and heat it. Oil should be hot enough to fry.
4. Meanwhile take the mixture and make it into burger patties shape dust it with all purpose flour.
5. Dip that patty in no-egg mixture or beaten egg then roll that in the bread crumbs.
6. Fry the patties in oil till they become golden color on all sides. Serve by putting them into burger buns with little ketchup , mustard, some salad leaves , cheese and tomato.

Veg Nariyali ( Veggies in Coconut gravy)

Ingredients:

Onions - 2
Carrots - 2
Cauliflower Florets - 2 cups
Green peas - 1/2 cup
Tomatoes - 2
Potatoes - 3
Garam Masala - 1 and 1/2 tbsp
Coconut milk - 1 can ( around 230ml)
Salt - as per taste
Red chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Cilantro leaves - for garnish
Oil - 3 tbsp
Mustard seeds - 1 tsp

Procedure:

1. Finely chop onions, and dice tomatoes, potatoes, carrots.
2. In a pan heat oil, add mustard seeds once oil is hot. Once they splutter add onions and fry till onions become translucent.
3. Add all vegetables including green peas. Mix will. Cook for about 10 min mixing in-between.
4. Add garam masala, salt, turmeric powder and red chilli powder and continue to cook on medium heat for 5-7 more minutes.
5. Finally add coconut milk and cook in low heat for about 5 min.
6. Garnish with cilantro and serve with Roti or Rice.

Carrot-Onino Soup

Ingredients:

Carrots (finely diced) - 1 cup
Onion (diced) - 1 cup
Olive oil - 1 tbsp
Salt - to taste
Cottage cheese - for topping
Black Pepper Powder - 1 tsp
Veg broth - 1 and 1/2 cup
Basil leaves - for garnish

Procedure:

1. In a heavy bottom pan add olive oil. Once hot add finely diced onions. Fry till they become translucent.
2. Add the finely diced carrots and fry for about 5 - 8 min. Now add broth and let it simmer till the carrots become tender.
3. Now transfer the mixture into a blender and grind. Then transfer the soup back to pan and add salt, pepper. Mix well.
4. Top with chopped basil leaves and Cottage cheese and serve hot.