63. Apple starter/Curry

Final Outcome: I could not stop eating!!!

        This recipe was given to me by a relative. It was meant to be a curry but we ate it like a starter. It is simple, healthy and a very very tasty dish. I have made a few changes to the recipe. It can be made using regular oil, I used olive oil. Italian seasoning was not used in the original recipe.

Recipe:
Ingredients:
Apples: 2 chopped into 1 inch cubes with skin. I used 1 red apple and 1 green apple. It gave it a nice contrast.
Olive oil: 1 tbsp
Italian seasoning: 1 tsp
Cumin powder: a pinch
Salt to taste
Crushed pepper: a pinch

Method:
1. Heat olive oil in a shallow pan. Add chopped apples.Fry stirring continuously for about 5 mins until apples are done.
2. Add salt, Cumin powder and Italian seasoning.fry for another min.
3. Serve hot garnished with crushed pepper.

        A lot of changes have taken place in the month of June. 'Ta' started school, my schedule has changed, 'N' has begun a strict exercise regime and I am sleep deprived:-). I dont find time during the day for any personal activity so  I stretch my day. I cannot blame anyone else that I am sleep deprived now can I ? But I am not giving up my time for now :-)

62. Tondla - Batata and Soya Nuggets Bhaji (Ivy Gourd- Soya nuggets Curry)

Final: Very tasty!

        I am sure many people who cook everyday at home will agree that sometimes it gets boring to eat food cooked in the same way every day. So I decided to have a little fun. I began cooking with 2 ingredients: Ivy Gourd and Potato and began adding different ingredients as I went along. Surprisingly the curry was delicious. Most of the ingredients were unmeasured, but I will try my best to give exact measurements.

Recipe:
Ingredients:
Ivy Gourd/ Tondli: 250 gms cut lengthwise
Potato: 1 medium. Chopped medium
Tomato: 2 chopped
Onion: 1 chopped
Soya nuggets: 1/2 cup: soaked in salted warm water for 20 mins
Garam masala: 1 tsp
Coriander powder: 1 tsp
Red chili powder: 1 tsp
Mustard seeds
Salt
Oil: 1tbsp
Fresh coriander for garnish

Method:
1. In a pan heat oil. Add mustard seeds. Once they begin to splutter add onion and fry till golden. Add tomatoes and fry till the begin leaving oil. Take off heat and grind into a fine paste.
2. In a pan add a little oil and add Tondli and Potato. Add a splash of water and cook covered till they are soft.
3. Add the paste from step 1 to Tondli - Potato. Add Soaked soya nuggets, Garam masala, Coriander powder, red chili powder, and salt.
4. Cook uncovered for 4-5 mins so that the vegetables soak the masala. Garnish with fresh coriander and serve hot.

61. Chipotle Fajita Burrito

Final Outcome: Love it!

        It is very difficult to get the authentic taste by recreating restaurant dish, however I have tried my best without using any store bought items. A few things can be purchased without making them at home like Salsa and sour cream.

Recipe:
Ingredients & Method

1. Salsa: (Can be store bought)
Tomato: 4 finely chopped
Onion: 1 finely chopped
Garlic cloves: 4-5 finely chopped
Fresh Coriander: 1 tbsp finely chopped
Jalapeno or green chili: 1 finely chopped
Salt
Method: Soak chopped onion and Garlic in 2 cups of warm water for 10 mins. Drain out the water and mix all the ingredients together.Set aside

2. Guacamole:
Avocado: 2
Tomato: 1/2 finely chopped
Lemon juice: 2 tsp
Coriander: 1 tbsp finely chopped
Salt
Method: Cut Avocado into half. Scoop Avocado flesh out of skin. Mash avocado using a fork. Mix rest of the ingredients. Set aside.

3. Mix veggies 1
Corn Kernels: 1 cup
Salt
Lemon Juice: 2 tsp
Coriander : 1/2 tbsp finely  chopped
Method: Cook Corn kernels until soft.Mix rest of the ingredients and set aside

4. Mix veggies 2
Onion: 2 Chopped length wise into thin strips
Capsicum: 1 chopped length wise into thin strips
Salt
Oil: 1/2 tbsp
Method: Heat oil in a pan. Add onion and fry. Add capsicum and fry till both onion and capsicum are soft. Set aside.

5.Tortilla: Note: it is made 100% using Maida (all purpose flour) However I mainly used wheat flour.
Wheat flour: 1 cup
Maida: 1 tbsp
Salt to taste
Oil: 2-3 tsp
Water as required.
Method: Kneed the dough. Make small round balls Roll out and fry like chapatis. Set aside.

6.Cooked Basmati/ Jasmin rice: 1 cup

7. Sour cream: I used hung curd instead of sour cream

Fajita Burrito:
Place Tortilla on a plate.  Add all the prepared ingredients one by one. (quantities mentioned below)
Salsa: 1 tbsp
Guacamole: 1 tbsp
Mix veggies 1 + 2: 1 tbsp
Cooked Basmati rice: 1 tbsp
Sour cream; 2 tsp

Roll the tortilla and enjoy!

60. Spinach Salad (Palak Koshimbir/Salad)

Final Outcome: Healthy and yummy!

        My mom has a very old hand written note book which contains innumerable recipes. These recipes are a mixture of various cuisines collected over more than 30 years. There are a lot of extremely unique recipes. Menthe Kadbu is one such recipe which I have posted here. I plan to make many more unique dishes and post.
        Getting back to Spinach salad: This is again one of my mom's recipe. It is a very simple and very healthy salad. I think even kids who are picky eaters will love it.

Recipe:
Ingredients:
Spinach leaves: 1 bunch/ 2 hand full
Curd/Yogurt: 1 cup
Onion: 1/4th onion chopped
Tomato: 1 small chopped
Salt to taste
Sugar: 1/2 tsp
Black pepper: 1 tsp crushed

Method:
1. Heat 3 cups of water in a pan. When water comes to a boil take off heat. Soak spinach into this water and leave for 3-4 mins.Drain out the water and set aside.  Note: This step is midway between blanched and cooked. Spinach should lose is crunchiness but should not be cooked. 
2. In a bowl add curd, chopped onion, tomato, and spinach from step 1.
3. Add salt and sugar.
4. Add crushed pepper and mix well before serving.

59. Green Tomato Chutney

Final Outcome: Good
 
        This is my husband's favorite chutney. This is another recipe which I could not try since we rarely find green tomatoes in this city. Luckily we found some in early morning vegetable haul :-)

Recipe:
Ingredients:
Green tomatoes: 4-5 roughly chopped
Sesame seeds: 1 tbsp
Green Chili: 1
Sugar: 4 tsp
Salt to taste
Roasted groundnut powder: 1 tbsp
Oil: 1 tbsp
Mustard seeds: 1 tsp
Asafoetida: 1/2 tsp

Method:
1. Dry roast sesame seeds till they turn golden.
2. In a mixer add chopped tomatoes, sesame seeds, sugar, salt and groundnut powder. Grind into a fine paste.
3. Heat oil in a pan. When the oil is very hot add mustard seeds and asafoetida. Once this seasoning cools down add it to the tomato paste.
4. This chutney can be refrigerated and used for 2-3 days

I did not find time to take a picture of this chutney. I plan to make it again and upload the picture.

58. Ambadi bhaji

Final Outcome: Good

        This leafy veggi has a sour taste so it needs a lot of jaggery to sweeten it. There are a lot of ways to cook it. I have cooked it in a typical kannadiga style. It is not easily available here, hence I had never prepared it earlier.

Recipe:
Ingredients:
Ambadi: 1 bunch washed and chopped
Chana dal: 1 tbsp
Rice: 2 tsp
Raw groundnut: 2tsp
Jaggery: 2 tbsp
Oil
Asafoetida: a pinch
Turmeric: a pinch
Mustard: 1 tsp
Garlic cloves: 5-6
Salt to taste
Red chilies : 2 

Method:
1.Soak Chana Dal, Rice and Raw groundnuts in a cup of water for about 30 mins.
2. In a pressure pan add Chopped Ambadi, and soaked items from step 1. Add 2 cups of water and pressure cook for 2 whistles.
3. After the pressure is released pour out the excess water to reduce its sourness. 
4. Heat oil in a pan. Add mustard. When it begins to splutter add asafoetida, red chilies, garlic cloves and turmeric. Add this seasoning to the cooked curry.
5. Place the pressure pan on heat. Add Jaggery and salt. Bring it to a boil and take off heat. Serve hot.

57. Sabudana Wada

Final Outcome: Lovely!

        It is a yummy dish but involves deep frying. My family does not like (for health reasons) oily foods. But sometimes such unhealthy food is comforting:-). Me and my mom made a small batch of wada's. It was sufficient for 2 people. Given recipe is for about 6-7 wada's.

Recipe:
Ingredients:
Sabudana: 1 cup (soaked for 2-3 hours)
Potato: 1 boiled, peeled, and mashed.
Green Chile: 1 finely chopped
Red Chili powder: 1 tsp
Fresh coriander: 1tbsp chopped
Roasted groundnut powder: 1 tbsp
Salt: to taste
Oil: for deep frying

Method:
1. Mix together all the ingredients except oil. It should not be too mushy. If the sabudana is too dry dip your hand into water and then mix the ingredients.
2. Make small round balls on your palms and then flatten the wada by pressing both palms together.
3. Heat oil in a deep pan. Keep on medium heat and deep fry the wada till it turns golden brown.

        Today is "Ta's" first day of school. She is going by school bus. Poor kid needs to travel so long. Just wish we could move to a different place.