Palak saag ghonto.... Mix vegetables with Spinach

Palak saag ghonto.... Mix vegetables with spinach
Ingredients
1/2 cup flat beans ( papdi)
1 potato cubed
1 tomato cubed
1 medium brinjal cubed
1 cup spinach roughly chopped
1 Radish cubed
1 green chillies slit
1/4 cup moong dal wadi fried
1 tbsp mustard oil
1/2 panch phoran
1 bay leaf
1 dry red chilli
1/2 tsp grated ginger
1/2 tsp sugar optional
Salt to taste
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
Method
Take a pan and add mustard oil. Heat up the oil well and add panch phoran, grated ginger,  bay leaf and red chilli. As the tadka is ready add all the vegetables and sauté it for few minutes. Add the spinach leaves, salt, sugar, moong dal wadi and add all the powder masalas. Stir it well and cover the pan and  cook on slow flame in it's own juices stirring it occasionally. When the vegetables are cooked. Take off the gas and have it hot with rice.

Bite size stuffed vegetables

Bite size stuffed vegetables
Ingredients
10 mashrooms stalk removed
10 of each small size red and yellow capsicum cut the top and scoop of the inside
10 mashrooms and the stalk finely chopped
1 onion finely chopped
6 garlic cloves finely chopped
Salt to taste
1/2 tsp pepper
1 tsp olive oil
Grated mozzarella cheese
Parsley leaves chopped

Method
Preheat the oven to 200 degrees. Take a pan. Put oil and add chopped garlic and onion. Sauté it till golden in colour add chopped mashrooms and cook it till all the water evaporates. Add salt, pepper powder and chopped parsley. Mix it well. Now take a baking pan and grease it with oil. Fill in the vegetables with the cooked vegetables. Add grated cheese on top and spray with cooking oil. Bake it for 15 to 20 minutes at 200 degrees. Serve it hot.

Thai Green chicken Curry

Thai Green chicken Curry

Ingredients

For the Thai Paste
2 green chillies
1/4 onion diced
3-4 cloves garlic
1 thumb-size ginger chopped
1 stalk fresh minced lemongrass minced
1/2 tsp ground coriander
1/2 tsp ground cumin
3 tbsp fish sauce
1 cup fresh coriander leaves and stems  chopped
1/2 tsp. ground white pepper
1 tsp brown sugar
1 tbsp  lime juice
1/4 can coconut milk
1 tsp sugar

Ingredients

For the curry
1 kg boneless chicken thigh or breast cut into chunks
3/4 can coconut milk
4 kaffir lime leaves OR substitute 1 tsp grated lime zest
Handful of thai brinjals
Optional 1 red or green bell pepper, seeded and cut into chunks
handful green beans, 1 small zucchini, or other vegetable of your choice
Generous handful fresh basil
Grated ginger
2 tbsp groundnut oil

Method
Grind all the ingredients for Thai green paste and keep it aside.
Prepare lime leaves by tearing the leaf away from either side of the stem. Keep it aside. Warm a large frying pan over medium-high heat. Add oil and then add the green curry paste. Stir-fry briefly to release the fragrance then add most of the remaining coconut milk. Keep 1 tbsp for later. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low heat for simmering until chicken is cooked. Stir occasionally. Add vegetables, plus strips of lime leaf or lime zest, stirring well to incorporate. Simmer until vegetables are cooked. This curry should be a balance of salty, spicy, sweet and sour. Serve with rice on the side and garnish each portion with fresh basil and grated ginger and then drizzle over a little coconut milk.

Coconut Jelly Hearts

Enjoy this delicious dessert on this valentines day with your loved ones 💕💕💕
For the colour  layer
Ingredients
1 pandan leaf knotted 
1 tbsp agar agar powde
2 1/2 cups water
200 grams  white sugar
Colour of your choice

For the coconut  layer
Ingredients
1 tbsp agar agar powder
1 cup water
2 cups coconut cream
1/2 cup condensed milk
1 pandan leaf knotted
1 Pinch salt

Method
To make the colour layer place the agar agar powder and water in a small  pot and heat until agar agar is completely dissolved. Add the sugar and the pandan leaf and cook until dissolved, do not boil. Take the pandan leaf out. To make the colour layer of your choice  separate the sugar syrup in to different bowls or as many bowls you want to add colours of your choice. Keep the bowls in a tray of hot water as the sugar syrup should not cool completely.  Next, make the coconut  layer. Place the agar agar powder in a small pot and cook until the agar agar has completely dissolved. Add the condensed milk, coconut cream, pandan leaves and salt stir till all the ingredients have incorporated well. Strain out the liquid  and place the mixture in a small bowl sitting in a bowl of hot water. You do not want to let the mixture cool off. While the two batches of layers are still warm, take heart shape silicon mould and  place 2 tablespoons of the coconut cream layer in the silicon mould. Let the layer almost set, then place 2 tablespoons of the colour sugar syrup layer in the cups. Repeat this process until all cups are full.  Let the jellies set completely. To serve, remove the jellies from the mould and enjoy.

Healthy Oats, Samolina and Whole wheat Milk Bread and Banana Honey Almond Bread Roll and Apple Honey Cinnamon Bread Roll

Very Healthy snacks for all....
Healthy Oats, Samolina and  Whole wheat Milk Bread.......
Banana  Honey Almond Bread Roll and Apple Honey Cinnamon Bread  Roll.....

Healthy Oats, Samolina and Whole wheat Milk Bread
Ingredients
1 cup Oats
1 cup Fine Samolina
2 1/2 cup Wheat flour
2 tbsp Milk powder
1/2 tbsp bread Improver
1/2 tbsp gluten
1/2 tsp Salt
2 tbsp Sugar
1 1/2 tbsp  dry Yeast
300 ml Luke warm Milk or more
1 tbsp Curd
2 tbsp butter
Method
Preheat the oven to 180 degrees. Mix all the dry ingredients together. Take Luke warm Milk, add sugar and yeast. Let it rise for 10 minutes. Add the milk and curd to the dry ingredients. Mix all the ingredients well to make a dough. Add a tbsp of butter, knead it gently for 5 minutes and keep it aside to become double in size. Punch the dough, apply little butter on the palm and knead the dough for another 5 minutes. Take a loaf pan, grease it with butter. Cut the 3/4 of the dough and flatten it on the platform. Fold the sheet from both the sides to fit in to the pan. The dough should be 1/2 the size of the pan as it is going to rise. Sprinkle sesame seeds and Oats from top. Keep it cover to rise.  Bake at 180 degrees for 30 to 35 minutes. After 15 minutes take the pan out and brush it with milk and butter and keep it back in the oven for baking. Once it is baked cool it for some time in the pan and take it out from the pan and cool it on the cooling rack. Cut the slices once completely cool.

Banana  Honey Almond Bread Roll and Apple Honey Cinnamon Bread  Roll.....
Ingredients
Remaining Bread dough
6 strips of Apple
6 small size Yellow  Banana ( Elaichi Banana)
2 tbsp Honey
1/2 tsp Cinnamon powder
1 tbsp Almond flakes
Method
Glaze the apples and banana with honey. Sprinkle cinnamon powder on the apples.  Roll the remaining dough and cut the dough into strips. Roll the dough strips on the apples and banana. Grease a tray with butter. Keep the rolled fruits on the tray. Sprinkle Almond flakes on the Banana rolls and sprinkle cinnamon powder on the apple rolls. Keep the tray covered for 15 minutes. Bake at 200 degrees for 20 minutes. Glazed with butter on top. Serve once cool.