#aloosoya #curry#drysabjirecipe #drysabjilover #dillpotatos #This curry is made from ‘Dill’ leaves which are also known as ‘Soya’ and potatoes, is extremely delicious made using simple ingredients, and has a super simple/ quick recipe. Soya is a very healthy herb commonly found during winter but available all through the year nowadays and tastes really yummy. Very easy to make as simple as cut, saute and serve. No special equipment, ingredients super quick#recipeon👇🏾 Goes well with rotis, paranthas, pooris. Make a complete lunch or dinner with tarka daal. In addition to Soya, You can add or replace with methi (fenugreek) leaves also . Ingredients Serves 4 4 medium potatoes - peeled and cut (bite size) 2 cup soya leaves (dill) - washed and finely chopped 2 green chilies - cut 1 tsp cumin seeds ⅓ tsp hing (asafoetida) - optional 1 tsp turmeric powder 2 tsp red chili powder - or to taste 2 tsp coriander powder 2 tsp amchoor powder 2 tsp salt - or to taste 2 tbsp mustard oil - or any other oil Process Heat the pan on medium heat, wait until hot and then add oil. When oil is heated, add cumin seeds and hing. Mix and wait until cumin seeds crackle. Add potatoes, mix and add all dry spices except amchoor. Mix and add chopped soya. Close the lid and let it cook, stirring in between. Cook for about 5 minutes until potatoes are cooked. Add amchoor powder, mix it and let it cook for 1 more minute with closed lid. Turn off the heat and let it sit for 2 - 4 minutes keeping the lid closed. Serve immediately or at room temperature with roti, paratha or poori. Note: You can add fenugreek leaves or dry kasuri methi while cooking. This curry is good for picnics, while traveling and for any other occasion. Make it a little spicy and it tastes better. Need more recipes, check my cookbook

#sweet and sour#potatoes#spice#This is an appetizing mixture of bean and vegetables with potato in a sweet and sour sauce. Very healthy and tasty#recipeon👇🏾 Ingredients Serves : 6 1 pound unpeeled potatoes 1 tbsp olive oil 3 tbsp butter ½ cup whole - wheat flour 1½ cups tomato sauce ⅔ cup unsweetened apple juice ¼ cup each of brown sugar, ketchup, dry sherry, cider vinegar and light soy sauce 14 ounce can of lima beans 14 ounce can of flageolet beans 14 ounce can of chickpeas 6 ounce green beans, chopped and blanched 8 ounce mushrooms - sliced 8 ounce shallots, - sliced and blanched 1 tbsp chopped fresh thyme 1 tbsp chopped fresh marjoram Salt and black pepper to taste Garnish with fresh herbs Method First, preheat oven to 400 F, Slice the potatoes into thin slices, and parboil about for 4 minutes. Drain the potatoes, toss with oil and keep aside. Take a big wide pan, and put on the medium heat. Add butter, flour, apple juice, sugar, ketchup, sherry, vinegar, and soy sauce. Heat gently, keep stirring until the sauce comes to a boil and thickens. and then simmer the gas for about 3 minutes, keep stirring. Now, rinse and drain the beans and add the sauce with all ingredients except the herbs, mix well. Take a baking dish, and add the mixture and cover the potatoes sliced on the sauce, cover completely and make sure the bean mixture is covered. If required, overlap potatoes. Cover the casserole with foil and bake for about an 1 hour, or until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of the cooking time, to lightly brown the potatoes. Garnish with herbs and serve with garlic bread

#sweet potato salad#salad#super yummy and healthy. Enjoy, Every day!

#Cheela#healthybreakfast #recipeon👇🏾 Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch. Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

This recipe is great for the wintertime, because everyone craves sugary food. Commonly, people make gond laddu, and this is an easier version of that dish. Like always, this is an easy and tasty recipe#whole-wheat barfi#barfi#sweet#recipeon👇🏾 Ingredients Serves: 12 to 15 pieces 1 cup whole wheat flour (atta) ½ cup ghee or butter or as required ⅓ cup sugar or to taste, I use brown sugar ½ cup almond flour ( optional) ½ cup gond (found in Indian stores) ½ cup chopped dry fruits and nuts like almonds, raisins, cashews (I used just almonds here) Method Crush the gond into small pieces and keep aside. First, take a heavy pan and add ghee or butter and set at a slow heat. When melting the ghee, add the flour and stir for about 25 to 30 minutes. Meanwhile, take another pan and add sugar with ¼ cup water on slow heat. Mix, and heat on unto see the thread is coming, for about 5 minutes and keep aside. And cover the syrup we need warm, not boiling. When the aroma comes and the color changes to pink, add the gond and mix for a few minutes until the gond begins to puff up. If needed, add more ghee. Add almond flour at this time if desired Add into the sugar syrup . Mix until the texture is thick then transfer to the tray. Spread and and decorate with the dry fruits and keep for about ½ - 1 hour and then cut the pieces as you like. Cut before to set otherwise, so hard cut Let the barfi sit for at least 6-7 hours. Enjoy!!! Note : we need sugar syrup warm not boiling, and four dough also .

#This elegant, delicious, and nutritious snack and feel proud of yourself after making it#almonds#scones#recipeon👇🏾 Ingredients Serves: 20 1 cup all purpose flour 1 cup almond flour 3 tbsp sugar plus 1 tbsp for sprinkling 1 ½ tsp baking powder ¼ tsp salt ¼ cup almond milk, plus 1 tbsp for brushing 2 tsp pomegranate juice 4 tbsp fat free margarine ½ cup fresh or frozen pomegranates seeds For topping ¼ cup confectioners sugar 1 tbsp pomegranate juice ¼ cup sliced Almonds Method Preheat oven to 400F Line a baking sheet with parchment paper or a silicone baking mat. To make the scones, mix flour, baking powder, sugar, baking soda and salt in a medium bowl. Mix almond milk and pomegranate juice in a separate bowl. Mix cold margarine into the dry ingredients in a blender or with your fingers for about until crumbly. Stir into the almond milk mixture until just combined. Add 1 or 2 tbsp more almond milk (if required) Make the dough, and mix in pomegranate seeds. (The dough will be sticky.) Make the scones - I made a heart shape, but any shape is fine. They should be about ½ an inch thick. Brush scones with almond milk and sprinkle sugar on top. Now bake for 12 to 15 minutes, or until golden brown. To make topping Mix confectioners sugar and pomegranate juice in a small bowl. Drizzle glaze over scones and sprinkle with almonds. Enjoy!

#bakeadasparagus#This healthy, delicious recipe is a perfect side dish! Asparagus is very nutritious, and this is a great way to get some vegetables in while making them taste great#recipeon👇🏾 Ingredients 12 asparagus stalks, remove bottom ½ - 1 inch 1 cup cherry tomatoes cut in halves 1 cup fresh mozzarella cheese ½ cup fresh basil - washed and cut Salt and pepper to taste Balsamic vinegar for garnish Method Preheat the oven to 375F. Put parchment paper on a baking tray. Spread the asparagus and make sure they don’t overlap. Add salt, pepper, and optionally garlic powder. Spread mozzarella cheese and add a little salt and pepper (optional) to your taste. On the side of the tray or on another spread the tomatoes and top with basil, salt, pepper, and balsamic vinegar. Put the tray in the oven and bake for about 15 to 20 minutes or until the cheese is melting. Take a long serving tray and place the baked asparagus then garnish with balsamic vinegar. Place tomatoes on the side. Enjoy with bread! This goes great with toasted crusty bread like baguette. You can spread the tomatoes on top, and avocado goes well on it too.

These are absolutely delicious; the rich mushroom flavor of this dish is heightened by the addition of mushroom ketchup#mushroomcroustade #recipeon👇 Ingredients Serves: 2- 4 1 short french bread, about 10 inches 2 tsp olive oil 9 ounces portobello mushrooms, cut into quartered 2 tsp mushroom ketchup 2 tsp lemon juice 2 tsp skim milk 2 tbsp fresh chives - cut into small pieces Salt and black pepper to taste Method First, preheat oven to 400F Cut the french bread in half lengthwise. Scoop out the soft middle of each half, leaving a thick border all the way around. Brush the bread with oil, place on a baking sheet, and bake for about 6 to 8 minutes or until crisp. Place the mushroom in a saucepan with mushroom ketchup, lemon juice and milk, simmer for about 5 minutes or until most of the liquid has evaporated. Remove from heat then add the chives, and season with salt and pepper. Spoon into the bread and serve hot, garnished with chopped chives.

#berry#French bread #croissant#super-good and easy#recipeon👇🏾 Serves: 8 8 large croissants or French bread - cut lengthwise or if using French bread cut into small pieces 2 cups whole milk 1 tsp vanilla extract 6 large eggs ½ cup light brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp kosher salt 1 cup strawberries - sliced 1 cup blueberries For garnish: powdered sugar and maple syrup Method Take a large baking dish and spread butter on the dish. In another bowl mix the eggs, cinnamon, nutmeg, salt, brown sugar, vanilla extract, and milk. If using croissants, dip in the milk mixture and put in the baking dish. If using French bread, just put in the dish and spread the milk mixture on the bread. Cover with plastic and keep in the fridge for about 4 to 6 hours, or preferably overnight. Take out in the morning and let sit for about 20-25 minutes. Meanwhile, preheat the oven to 375F. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and put in the top rack and wait for about 10 minutes or until golden brown. Take out and let sit for about 10 more minutes, then cut in slices. For garnish - spread powdered sugar and berries on top, and serve with maple syrup. Enjoy!