Loud Spicy Chicken Quesadillas with Spinach Corn Salsa

Spinach Corn Salsa

Time: 5 minutes 
Serve: 2


Ingredient:
3/4 Cup corn(cooked)
1/2 Cup baby spinach leaves(chopped or as it is)
1/2 Cup tomato(finely chopped)
1/2 Cup green shallot onion(chopped)
1 tsp green chili paste
1/4 Cup pistachio(toasted)
1 tsp Lime juice
2 tbsp olive oil
dash of ground black pepper
salt to taste


Method:


1. In small bowl, combine corn, green shallot onion, tomato, spinach, green chili paste, olive oil, lime juice, salt and paper.


2. Set aside, Let flavors blend together.


3. Toss up with pistachio and Serve as side dish.


Note:
1. I kept the spinach leaves as whole can be replace with chopped spinach or arugula or lettuce.

Stir Fried Cabbage with Red Chilies

This is my favorite among the variety of cabbage recipes. My mommy used to make this when we were kids and I always cherish delicacies made by her. This is very quick and tasty recipe. While cooking cabbage always keep in mind don't overcook, as it turns mushy and cabbage flavor vanish from it.

Cheesy cheese toast

What you want other than this if a day start with a wonderful yummy breakfast. These cheesy cheese toast are made up with choice of hot mix(indian snack), onion, tomato, chutney and sauce. 

Instant Oats Idlis

These idlis are on my favorite list as they are quick, easy and yummy. You can make bulk of idli mixture before hand and when feel like eating just add yogurt, chilies and water. Hot steaming delicious idlis are on your plate. These are best eaten with tomato or coconut chutney.

Cups to Spoons to Grams

A dry measuring cup is used for measuring solid cooking ingredients like flour, sugar, oats, etc. Dry measuring cups are made from plastic or metal and sets usually include 1 cup, 1/2 cup 1/3 cup and 1/4 cup.
It is best to use a liquid measuring cup for liquids and a dry measuring cup for all solid foods. There is a slight difference in the measurement.

1 cup = 250 ml = 16 tbsp

3/4 cup = 180 ml = 12 tbsp
1/2 cup = 120 ml = 8 tbsp
1/4 cup = 60 ml = 4 tbsp

1 tbsp = 15 ml
1/2 tbsp = 7.5 ml
1 tsp = 5 ml
1/2 tsp = 2.5 ml







How much of 1 Cup = Grams?

Granulated sugar = 200 grams
Brown sugar = 220 grams
Sifted white flour(All purpose flour) = 125 grams
White rice, uncooked = 185 grams
White rice, cooked = 175 grams
Butter = 227 grams
Almonds, slivered = 108 grams
Oil = 224 grams
Maple syrup = 322 grams
Milk, non-fat = 245 grams
Milk, condensed = 306 grams
Broccoli, flowerets = 71 grams
Raisins = 165 grams
Milk powder = 68 grams
Yogurt = 245 grams
Water = 236 grams
Confectioners sugar = 110 g
Cocoa = 125 g

Gobi Masala(Cauliflower Curry)

I had cauliflower sitting in my fridge for last few days. Many recipes came in my mind. At last I decided to do Gobi masala as its quick and easy can be prepared on any busy week day. And it goes well with rice as well as chapattis.

Chocolate almond biscottis(Eggless)

Biscottis (a type of cookie), are twice-baked biscuits originated in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still warm and fresh from baking in the oven. Again baked to make biscottis firm and crunchy. As they are twice baked, made them dry since their shelf life is long. 

Methi(fenugreek leaves) and Garlic laccha paratha

Laccha Paratha is a one of the type of layered flat breads made with Whole wheat flour. The term "laccha" means rings in Punjabi, the dough is stretched, rolled in a way to form rings, stuffed with ghee/butter/dalda and roasted, resulting in layered paratha. Here in this recipe, i have used bunch of fresh methi(fenugreek) leaves and garlic. There is another way of making laccha paratha for that look in my spinach laccha paratha post.

Spinach lachha paratha

Laccha Paratha is a one of the types of flat breads usually made with Whole wheat flour. The term "laccha" means rings in Punjabi, the dough is stretched, rolled in a way to form rings, stuffed with ghee/butter/dalda and roasted, resulting in layered paratha. Here in this recipe, i have used bunch of fresh spinach leaves and one way of making laccha paratha other way is in methi garlic laccha paratha.

Whole wheat bread toast with oat & spices

Dahi pohe

Stuffed brinjals/eggplant (Bharli Vangi)

Microwave Dry Fruit Mango Halwa "Valentine's day" Special

Sabudana Thalipeeth

Time: 10-12 min

Serve: 5-6 (depends on size of dough ball)

Cuisine: Fasting/Upwas

Ingredients: 
1 cup sabudana (sago) washed, drained and soaked overnight( or at least 4-5 hrs)

1/2 cup rajgira flour(Amaranth grain)

1/2 cup shingada flour(Singoda Flour)

1/4 cup roasted peanut powder

1/4 cup coriander (finely chopped)
2  green chilies (chopped/sliced)

1 tbsp ginger(minced)

2 tsp cumin seeds

salt to taste

Method:

1. Mix all ingredients together. Knead the dough, if needed just spray some water on it, but be careful and not to make it sticky.

2. Make round balls with the palm of your hand. The ball has to be the size of fist.

3. On plastic sheet, sprinkle few drops of water and oil, place the dough boll, press it in round shape by hand.

4. Heat pan on a medium high, add bit of oil, place thalipeeth and make 4-5 holes on it, apply a bit of oil in each hole. 
5. Cover pan with a lid, in 2 mins check if it has turned golden crisp, then gently turn it on the other side and fry for a minute or two.
6. Serve hot with yogurt or sweet lemon pickle.


Note:

1. You can replace or add boiled potatoes with rajgeera and shingada flour.

2. Tips for soaking sabudana, check my How to soak sabudana post. 

3. Use of ginger reduces acidity, promote digestion and it gives a crunchy taste.

Sabudana Khichadi

How to soak Sabudan(Sago)

Method:
1. In deep flat bowl/ pan add sabudana, quickly wash with water, drain completely. Now add water barely covering sabudana.
2. Then cover it with lid or wet cloth and set it aside.
3. After soaking, run your fingers through the  sabudana pearls and loosen the lumps if any. The sabudana should appear clear, translucent, swelled up and separate pearls although they should feel soft and hydrated (a small hard core is OK). 


Tip:
1. Sabudana have to soak for at least 5 hrs. Always use deep flat bowl/pan for soaking sabudana.
2. How the sabadana dishes will turn out in the end depends on how well the sabudana was soaked. If soaked in too little water or for too short of time, it tastes raw. If soaked in too much water, it becomes sticky.

3. Avoid using hot water for soaking sabudana as it turns out sticky.

4. Some sabudana absorbs less water so after wash and drain, sprinkle little water and close the lid/wet cloth. 

5. To ensure that the sabudana soaks exactly as we want. As you begin soaking, gently turn the sabudana pearls every hour so that it absorbs water evenly. Do this for the first 2-3 hours, after that keep aside cover it.

6.After 4-5 hr, if all the water has got absorbed but the pearls aren’t fully soaked yet, sprinkle little more water and keep aside for some more time. If some water remains and sabudana feels soaked well, drain the excess water using a strainer.

Anda Burji (Scrambled egg cooked with onion and spices)