DESI QUESADILLA

QUESADILLA is mexican dish, which is flour tortilla filled with yummy cheese, vegetables, chicken and other ingredients. possibilities are endless.

INGREDIENTS:
2 tablespoons oil
1 red onion, finely chopped
1 tablespoon grated fresh garlic
1 tablespoon grated fresh ginger
1 tablespoon garam masala
1 teaspoon Red chilli powder
1/2 teaspoon turmeric
Pinch salt
2 tablespoons tomato paste
1 pound chicken breast, boneless and skinless, cut into very small pieces
6 whole wheat tortillas
3/4 cup grated mixed cheese
METHOD:

• Heat the oil in a pan and add the onion, garlic and ginger. Saute until the onion is soft and golden, about 4 minutes.
• Add the garam masala, red chilli powder, turmeric, and salt and sauté for 15 seconds and then add the tomato paste, stirring well.
• Add the chicken pieces and stir well to coat them the spices and cook until the chicken is cooked through, about 8 minutes.
• Now heat tawa or griddle on medium. Place a tortilla and then cover the surface with some filling.
• Sprinkle on a third of the cheese and then place another tortilla on top and press it down gently with another heavy pan on it,until the cheese is melted and the tortilla is slightly golden.
• Cut the quesadilla into wedges and serve.

Makes 3 quesadillas.

HEALTHY DOSA

It's the different kind of flours that makes this dosa so healthy. Since its a instant dosa so need to ferment. Hence don't have to plan ahead.

INGREDIENTS:
Wheat flour - 1/4 cup
Rice flour - 1/4 cup
Jowar flour - 1/4 cup
Ragi flour - 1/4 cup
Green chilli finely chopped - 2
Coriander leaves chopped - 2 tbsp
Turmeric powder - 1/2 tsp
Cumin - 1 tsp
Buttermilk as needed
Oil - 3 tbsp
Salt to taste
METHOD:

• In a mixing bowl take all the ingredients except oil and buttermilk.
• Mix well. Now add buttermilk slowly to make a smooth batter like dosa. Let it rest for 15 mins.
• Heat tawa then wipe it with oil so that the dosa will not stick to it and comes out nicely.
• Now take a ladleful of batter then spread it as thin as possible like you do to make dosa.
• Then drizzle little bit oil all around once its done on one side then flip it and cook the other side too.
• Repeat the steps and make more dosa and serve hot with dhania chutney. (http://pinchofsalt83.blogspot.com/2013/08/dhania-chutney.html)

Makes 2-3 servings.

MUNG DAL CHILLA

     Chilla is indian savory crepe made from lentils. These are protein packed. A great breakfast idea.

INGREDIENTS:
Moong dal skinless, split - 1 1/2 cup soaked for 2 hrs
Green chilli finely chopped - 2 tsp
Ginger chopped - 2 tsp
Coriander leaves chopped - 2 tbsp
Asafetida a pinch
Salt to taste
Oil for frying
For the filling:
Paneer - 1/2 cup
Onion finely chopped - 2 tbsp
Tomato finely chopped 2 tbsp
Salt to taste
METHOD:

• Grind soaked dal, green chilli,and ginger to a fine batter adding water little at a time. Then add salt, coriander leaves and asafetida in a bowl. Keep aside.
• For the filling : mix all the ingredients together.
• Heat a non-stick pan and brush little oil to avoid sticking.
• Take ladleful of batter and spread it like a dosa, add oil around the sides and cook till light golden brown. Flip it and cook the other side.
• Now flip again and place 1 tbsp filling, fold and serve.

Makes 4-6 servings.

WATERMELON TARANDO

Its a perfect refreshing summer drink.

INGREDIENTS:
Watermelon chopped - 3 cups
Litchi juice - 1 packet ( I used store bought)
Strawberry chopped - 3 tbsp
Lemon juice - 1 tbsp
Black salt - 1/2 tsp
Cumin powder - 1/2 tsp
METHOD:

• Blend all the ingredients together  nicely. Refrigerate it.
• Serve chilled.

Makes 2 servings.

SPICY SHRIMP CURRY

The combination of ground and fresh spices makes this a delicious dish.

 INGREDIENTS:
Oil - 2 tbsp
Onion grated - 1 medium sized
Ginger garlic paste - 2 tsp
Bay leaves - 2
Chilli powder - 1 tsp
Tomato purée - 3 tbsp
Curry powder - 1 tsp
Garam masala - 1 tsp
Black pepper powder - 1/2 tsp
Yogurt -  1 cup
Shrimps or prawns - 1 lbs.
Salt to taste
Coriander leaves chopped - 2 tbsp
METHOD:

• Heat oil in a pan. Add onion and sauté it till golden brown.
• Add ginger garlic paste, bay leaves, chilli powder, curry powder, tomato purée.
• Continue sautéing for 3 mins more. Then add garam masala, black pepper powder, yogurt.
• Just remember when ever you add yogurt to any dish, keep the heat low otherwise yogurt will cuddle.
• Stir it well on low heat, let it boil for 5 mins.
• Now add shrimps and add salt. Let it cook for 3 mins.
• Then garnish with coriander leaves and serve with steam rice.

Makes 5-6 servings.

COCONUT CHUTNEY

This chutney is usually served with South Indian snacks like idli, dosa, upma.

INGREDIENTS:
Coconut fresh or frozen grated - 1 cup
Chana dal dry roasted - 1/2 cup
Green chilli chopped - 2 tsp
Coriander leaves chopped - 2 tbsp
Salt to taste
For tempering:
Oil - 1 tsp
Chana dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Dry red chilies - 2 broken
Curry leaves - 6
METHOD:

• In a blender; blend coconut, roasted dal,green chilli, salt and little water to a smooth paste. Then add coriander leaves  and blend again.
• Transfer it to a bowl then prepare for tempering.
• Heat oil in a small pan, add red chilli, mustard seeds, curry leaves, Chana dal.
• Stir till the dal turns light brown then pour this over the chutney and serve.

Makes 4-6 servings.

VERMICELLI UPMA

   This is a variation of traditional upma, made from vermicelli. This is quick and easy breakfast, not mention healthy too. Just try it today. You can use your choice of veggies in here.

INGREDIENTS:
Vermicelli - 1 cup
Oil - 2 tbsp
Beans cut into pieces - 1/4 cup
Carrots diced - 1/4 cup
 Peas and corns - 1/4 cup
Mustard seeds - 1/4 tsp
Chana dal - 1/2 tsp
Ginger chopped - 1 tsp
Green chilli chopped - 1 tsp (optional)
Lemon juice - 1 tsp
 Water - 1 cup
Salt to taste

METHOD:

• Heat 1 tsp oil in a pan and fry vermicelli on low heat until light golden color. Then keep aside.
• In the same pan, heat the remaining oil ;add mustard seeds and chana dal fry till light brown then add ginger and green chilli.
• To this add the vegetables and cook until they are done.
• When the veggies are done, add the fried vermicelli, water and salt. Cover it and cook on low heat until vermicelli absorbs all the water.
• Add lemon juice; mix it and serve hot.

Makes 2-3 servings.

SHRIKHAND

       It's actually sweetened yogurt cheese with saffron. This is one of the popular dessert in maharashtrian and Gujarati cuisine. Usually served as side dish to puri or roti.

INGREDIENTS:
Plain yogurt - 46 ounce
Saffron threads - 1/4 tsp
Warm water - 1 tbsp
Sugar powdered - 1 cup
Nutmeg powder - 1/4 tsp
Pistachio chopped - 1 tbsp

METHOD:

• Yogurt cheese: line a coriander with cheesecloth, then place the colander over a bowl.
• Now pour yogurt onto the cheesecloth, cover and refrigerate for 10 hours, to drain water completely.
• (Tip: you can use Greek yogurt instead of regular yogurt to save time as it has less water content than the regular.)
• Soak saffron in warm water for 10 min.
• In a mixing bowl take yogurt cheese and sugar, mix it with a hand mixer on low.
• Add saffron with its water and nutmeg. Then mix it one more time.
• Transfer it to the serving bowls and decorate shrikhand with chopped pistachio. Serve chilled.

Makes 4-6 servings.

CHICKEN PASTA SALAD

Try this super quick pasta salad. Pasta salad usually served cold. so You can plan this salad for your next picnic.

INGREDIENTS:
Pasta -1 lb
Olive oil -2 tbsp
Chicken Breast diced- 1 lb
Red chilli flakes -1 tsp
Onions sliced -1/2 medium sized
Green bell pepper sliced -1/2 medium sized
Raisin - 1/2 cup(optional)
Mayonnaise - 3/4 cup
Salt & pepper to taste

METHOD:

• Cook pasta according to the instruction on the box and keep aside. I have sed Fusilli pasta you can use any kind you want.
• Heat oil in a pan, add chicken ,onions, green bell pepper and raisins.
• cook until chicken is done and onion and bell peppers are soft. Add red chilli flakes, salt and pepper.
• Set aside to cool down. To this add mayo and toss with cooked pasta.
• Serve it cold.

Makes 2-3 servings.

STUFFED BRINJAL

The soft flesh of the baby brinjals and the nutty filling give this dish contrasting texture. The filling can be prepared ahead of time.

INGREDIENTS:
Baby brinjal - 8-10
Turmeric powder - 1/2 tsp
Amchor powder - 1tsp
Coriander leaves chopped - 2tbsp
Salt to taste
Masala for stuffing:
Whole red chilli - 2-3
Whole coriander seeds - 2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds -1 tsp
Funnel seeds - 1 tsp
Kalonji - 2 tsp

METHOD:

• In a pan, dry roast all the ingredients for stuffing in the same order as some of them needs to be roasted longtime than other ingredients.
• Grind this mixture to a fine powder. Then add turmeric powder, amchor powder and salt. To this add little water to make a paste and keep it aside.
• To prepare brinjal for stuffing, two cuts are made across each individual brinjal to make a + sign, keeping the crown intact.
• Divide the stuffing into equal portions. Open each brinjal, fill the mixture between each section.
• Now heat oil in a pan on medium heat. Place the stuffed brinjals in the pan, cover it and let it cook.
• Turn the brinjal in between to cook them evenly. Continue cooking till the brinjal is nicely cooked through.
• Garnish it with coriander leaves and serve hot.

Makes 3-4 servings.