Quinoa and Sprouts Tikki

This were so easy to make and tasted so delicious! Hope you like it!

Ingredients:
1/2 cup cooked quinoa
1/4 cup parmesan cheese (powdered kind)
1/4 cup bread crumbs
Salt/Pepper to Season
1/4 to 1/2 cup cooked matki sprouts
1/8 cup finely chopped red onions
Shaan Bihari Kabob Masala (2 to 4 tbsp)
1/8 tsp turmeric powder
1/8 tsp cumin and coriander powder
1/4 tsp red chilli powder

1. Mix all the ingredients in a bowl together
2. The mixture should hold together in order to form little cakes/tikkis as shown. If they are not forming, you can add 1/2 an egg to it to use as a binder. My quinoa was sticky so I did not use any.
Assemble all cakes and set aside.
3. IN a flat bottom pan, heat some oil. Add the tikkis gently - sear on each side till golden brown.

Note:
1. If you are unsure if your tikkis/cakes will hold, just make one at first. While you are at it, get a taste test going as well! They taste amazing when hot.
2. Cooked quinoa - 1 part quinoa to 2 parts water (I took a little over 2x so make sure its cooked mushy!). when cooked I seasoned it in a pan with little oil, crushed garlic, salt and pepper and tossed and set aside. Cool the quinoa and set in a fridge - this will make it easier to form the patties.
3. Matkis or sprouts - I basically soaked them overnight, drained, then sprouted them. To cook them, I took some oil and steamed them with basic seasonings - salt, turmeric, garlic, and red chilli powder. I left them a little al dente (not mushy!) so they can be used in the cakes or on salad.

Guacamole Sandwich

Looking for a delicious lunch idea - Try this ever so simple Guacamole Sandwich!

Ingredients:

Guacamole ingredients:
1 avocado, pitted and diced
1 tomato, diced
1/4 red onion, diced
1 green chilli, cut into small pieces
A little cilantro, cut finely
Dash of fresh lime juice
1/8 tsp crushed garlic (optional)
Salt and Black Pepper

Alfalfa sprouts (store bought)
Amul cheese (or any other cheese of your choice)
Bombay sandwich chutney (store bought)
Italian bread, pan toasted with butter on both sides
Sunflower seeds (optional)


1. Combine all the ingredients under Guacamole ingredients and gently toss together in a bowl.
2. Assemble the sandwich now - Toasted bread, add the chutney, the cheese, guacamole mixture, sprouts, and sunflower seeds (for that extra crunch)

Enjoy!
 

Skin Revitalizer Juice

 

 

There must be very few people in this world who do not like fruits - well I am one of them. I find them unnecessary. And the lack of fruits in my diet shows on my skin! But better late than never. So i finally got myself to start juicing in the morning. Research says that you should consume fruits on empty stomach for optimal benefits. Its on an empty stomach that all the vitamins and nutrients can be absorbed to their fullest. But then others suggest that this is not necessarily true - eat the fruits anytime you can. I decided to follow the "first thing in the morning" routine! No sugar added to this juice - unlike the 25gms sugar in one 8 oz Tropicana juice. Try this delicious juice - recipe from Well and Good website!

 

 

Skin Revitalizer Juice:

1/2 Apple

2 small carrots

Blend and consume!

 

You can add some ginger for an early morning zing!!

 

 

 



Methi Gobhi Pasanda

A simple yet rich recipe using basic vegetables such as cauliflower, peas and fenugreek. Hope you enjoy it as much as my family did.

Ingredients:
Half of a medium cauliflower, broken into small florets
1/2 cup frozen peas, thawed and almost cooked in a mircrowave
1 bunch of fresh methi leaves, washed thoroughly, use only leaves portion
3/4 cup chopped onion
1/4 tsp garlic paste
1/4 tsp ginger paste
1 green chilli chopped
1 medium tomato finely chopped
Spices:
1/4 tsp cumin seeds
Dash of hing
1 Bay Leaf
1/4 inch cinnamon stick
2 cloves
1/4 tsp each turmeric powder, red chilli powder, cumin powder , coriander powder
1/4 to 1/2 tsp garam masala (based on how strong your garam masala is)
1 tbsp jaggery
1/4 to 1/2 cup half and half (as creamy as you like)

1 Heat oil. Add ginger garlic paste and sautee. Add 1 green chilli. Add onions and sautee till translucent.
2. Add tomatoes and sautee.
3. Add turmeric powder, red chilli powder, cumin and coriander powder and sautee.
4. Sautee until the paste leaves oil on the side. Now add 1/8th cup of water and cook until the onions are soft. Cook the paste until the onions and tomatoes are well cooked and mushy. Transfer to a food processor and blend to a thick paste with little water. Set aside.
5. Add oil (use a non stick flat bottom pan). When hot, add the cauliflower florets. Sautee on medium heat till the cauliflower gets a golden tint. You may want to use a little extra oil for this stage. When cooked this way the cauliflower will taste better than cooked in the paste. Set aside
6. Add a little oil. Add the bay leaf, cinnamon stick, cloves. When fragrant, add the methi leaves, the green peas and toss well. Season with salt.
7. Add the ground onion tomato paste and mix well.
8. Add garam masala powder and jaggery and toss gently. Add half and half and mix well. (Since half and half is a bit watery.  Toss gently until the half and half reduces a little. Cover and cook until the cauliflower is cooked.
9. Check seasonings and serve.