Baked Vegetables

Baked vegetable is a delicious meal with lots of veggies and cheese. I have added almond milk which can be substituted with whole milk or any other milk. This can be eaten plain or with breads, quinoa and chapatis.

Ingredients:

  • Almond Milk (2 cups)
  • Beans (chopped, fine, 1/4 cup)
  • Beetroot (cubes, 1/4 cup)
  • Cabbage (chopped, fine, 1/4 cup)
  • Capsicum (chopped, fine, 1/4 cup)
  • Carrot (chopped, cubes, 1/4 cup)
  • Cauliflower (chopped, medium, 1/4 cup)
  • Cottage Cheese (grated, 1/2 cup)
  • Coconut (grated, 1 cup)
  • Cilantro (1 cup)
  • Cheese (grated, 4 tbs)
  • Ginger (grated, 2 tsp)
  • Oil (4 tbs)
  • Peas (1/4 cup)
  • Red Chili Powder (2 tsp)
  • Spinach (chopped, 1 cup)
  • Spring Onion (chopped, fine, 1/4 cup)
  • Salt (to taste)


Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Category: Lunch \ Dinner

Serves: 2

Method:

  • Wash and cut all the veggies mentioned in the ingredients.
  • In a skillet add oil, spring onions, cabbage, beetroot, beans, capsicum, carrot, ginger, peas , salt and red chili powder.
  • Cook for 10 minutes or till the vegetables turn soft.
  • Add water if required while cooking.
  • When these vegetables are almost done add cottage cheese and spinach.
  • Grind coconut, cilantro and almond milk to a fine paste.
  • Add the ground paste to the veggies and mix well.
  • Transfer the cooked veggies to a greased tray.
  • Add the grated cheese.
  • Bake in a preheated oven for 20 minutes at 200 degree Celsius.

Step by Step pictures of the recipe:

Grind coconut, cilantro and almond milk to a fine paste.
Add oil, spring onion, carrot, beetroot, capsicum, beans, peas, cabbage, cauliflower, ginger, salt and red chili powder.
Add water and cook till veggies are soft.
Add spinach and cottage cheese.
Add the ground paste.
Cook for 5 minutes.
Add grated cheese and bake.

Notes:

  • If keto diet is not followed then whole milk can be substituted.
  • Plain flour can be substituted for coconut. In that case grind cilantro and add milk and plain flour to make a paste.

Mango Cookies

Whole wheat flour mango cookies are easy to make recipe with no eggs. This recipe has whole wheat flour, natural sugar and carom seeds so it’s pretty healthy too. Mangoes add flavor to the cookies.

Ingredients:

  • Wheat Flour (1/2 cup)
  • Mango Puree (1/4 cup)
  • Baking Soda (1/2 tsp)
  • Milk (2 tbs)
  • Salt (a pinch)
  • Ghee (1/8 cup)
  • Pistachio (pieces, 2 tsp)
  • Baking Powder (1/2 tsp)
  • Ajwain [Carom Seeds] (1 tsp)
  • Natural Brown Sugar (1/8 cup)
Ingredients
Ingredients

Prep time: 15 minutes

Bake time: 18-20 minutes

Total time: 35 minutes

Category: Snack

Yield: 13

Method:

Step 1:

Preheat the oven to 180 degrees C.

Step 2:

  • In a large bowl add whole wheat flour, baking powder, baking soda, salt and carom seeds.
  • Mix all the dry ingredients.
  • In another bowl add mango puree, ghee and sugar and with the help of a hand mixer or hand beater and beat until the mixture is increased in volume and the color is paler.
  • Combine the puree-ghee mixture and dry ingredients well to form a dough. Add milk if the dough is stiff.
  • Roll out the dough to 1/4 inch thick.
  • Cut the dough into desired shapes using a biscuit cutter.
  • Roll out the spare dough again and repeat the process with the rest of the dough.
  • Transfer the biscuits on to a baking sheet lined tray.
  • Garnish the biscuits with nuts.
  • Bake for 18-20 minutes at 180 degree celsius.
  • Leave on the baking sheet for a couple of minutes.
  • Cool on a wire rack to cool completely.

Step by Step pictures of the recipe:

Mix all the dry ingredients.
Add mango puree, ghee and natural sugar in a bowl.
Beat the wet ingredients using a hand beater.
Mixture ready.
Combine both wet and dry ingredients to form a dough.
The dough is ready to roll out.
Cut the dough into desired shapes.
Garnish with nuts.
Bake for 18-20 minutes at 180 degree celsius.

Notes:

  • Ingredients should be at room temperature.
  • Spoon or Manual or electric hand mixer can be used for beating.
  • More sugar can be added if preferred. The cookies I baked had less sweet because we prefer less sweet.
  • The dough can be kept in between two parchment papers and rolled out.

Falafel

Falafel is a popular Middle Eastern food made with chickpeas, spices and herbs. My children fondly relish falafels with pita bread. The taste of falafel differs from country to country but the basic ingredients are chick peas, parsley and cumin powder that are same everywhere. Falafel can be baked or fried but authentic falafel is fried.

Ingredients:

  • Chick Peas (1/2 cup)
  • Cilantro (1/2 cup)
  • Parsley (1/2 cup)
  • Onion (chopped, 1/2 cup)
  • Cumin powder (1/2 tsp)
  • Pepper Powder (1/2 tsp)
  • Red Chili Powder (kashmiri, 1 1/2 tsp)
  • Sesame Seeds (2 tsp)
  • Salt (to taste)
  • Oil (to fry)
  • Baking Soda (1/2 tsp)
  • Bread Crumbs (2 tsp)
Ingredient-1
Ingredient-2

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Category: Breakfast \ Lunch \ Dinner

Cuisine: Middle Eastern

Yield: 12

Method:

  • Wash and soak chickpeas for 8-10 hours.
  • Strain the water and set aside.

To Grind:

  • In a food processor add parsley, cilantro and onion and grind to a coarse consistency.
  • Add soaked chiskpeas, red chili, pepper, cumin powder, salt and baking soda and use the pulse setting to grind to a coarse consistency.
  • When it is done add bread crumbs and sesame seeds and run on pulse setting for 5-7 seconds.
  • Transfer the mixture to a bowl and mix well.
  • Cover the mixture with a cling film or a plate and refrigerate for 30 minutes to an hour.
  • Form the mixture either into balls or use any small bowl and fill in 2 teaspoons of mixture.
  • Flip upside down on a plate. Place the uncooked falafels on a plate before deep frying.
  • Heat oil in a pan and gently lower the discs or balls.
  • Allow them to cook for 2-3 minutes and then flip to cook on the other side.
  • Fry till they turn crisp or brown.

Step by step pictures of the recipe:

Wash and soak chickpeas for 10 hours.
Grind parsley, cilantro and onions to a coarse consistency.
Grind soaked chickpeas, chili, pepper, cumin powder, salt and baking soda to a coarse consistency.
Refrigerate for an hour.
Form mixture into discs.
Discs are ready to go into the oil.
Flip and cook on both the sides.
Fry till they turn crisp.

Notes:

  • Use a strainer to filter the chickpeas from water. Before grinding there should not be any water.
  • For grinding either food processor or a mixer can be used. The batter should be coarse.
  • The mixture should hold together nicely and not fall apart.
  • Sesame is optional.
  • Ice cream scoop can be used to make balls.
  • Falafel mold is available in the market and that can be used too.

Roasted Pumpkin Soup

We make many recipes out of pumpkin in India. Pumpkin curry, gravy, halwa, soup, pie etc. Pumpkin has a nutty flavor on top of it we add cream so avoiding lot of spices will help to retain the original creamy texture.

Ingredients:

  • Pumpkin (cubes, 1/2 cup)
  • Red Chili Flakes (3 tsp)
  • Cream (fresh, 2 tsp)
  • Peanuts (4 tsp)
  • Salt (to taste)
  • Oil (3 tsp)
Ingredients

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Category: Lunch \ Dinner

Serves: 2

Method:

  • Heat a shallow skillet to low and add peanuts.
  • Sautee for five minutes or till it changes its color.
  • Sautee constantly to prevent from burning.
  • Cool for few minutes and grind to a coarse powder and set aside.
  • Heat a deep skillet to medium and add oil and pumpkin cubes.
  • Cook for 10 minutes or till the pumpkin cubes are soft and cooked.
  • Add salt and red chili flakes.
  • Cool the ingredients and grind to a fine paste.
  • Add the ground paste to a skillet and add water and bring it to boil.
  • After it starts boiling add the ground peanuts.
  • Garnish with fresh cream.

Step by step pictures of the recipe:

Paruppu Urundai [Lentil Dumplings] Rasam

Paruppu urundai rasam is not a very common dish like paruppu urundai mor kuzhambu or urundai kuzhambu. Paruppu urundai rasam is my husband’s favorite dish. In our family we make during the weekends and this is one of our special recipes.

INGREDIENTS:

  • Toor Dal [Pigeon Peas] (split, 1/2 cup)
  • Red Chilies (4)
  • Sambar Powder (1 tsp)
  • Mustard Seeds (1 tsp)
  • Tomato (chopped, 3/4 cup)
  • Tamarind (a gooseberry size)
  • Jeera [Cumin Seeds] (1/2 tsp)
  • Green Chili (1/2)
  • Ghee (1 tsp)
  • Salt (to taste)
  • Ginger (a small piece)
  • Turmeric Powder (1/2 tsp)
  • Cilantro (chopped, fine, 4 tsp)
  • Hing [Asafoetida] (cake, a small piece)
Ingredients

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Category: Lunch \ Dinner

Cuisine: South Indian

Serves: 4

METHOD:

RECIPE FOR PARUPPU URUNDAI [LENTIL DUMPLINGS]

  • Wash and soak toor dal [pigeon peas] for 45 minutes. Add red chilies and hing [asafoetida] along with toor dal.
  • Strain the water, add salt and grind to a coarse consistency.
  • Save the water.
  • Form the mixture into balls of a small lemon size.
  • Grease a plate with oil and steam on a low flame for 10 minutes.

PARUPPU URUNDAI RASAM RECIPE:

  • Soak tamarind in water for 30 minutes and extract the juice.
  • In a pan add one cup of tamarind juice and one cup of plain water and bring it to boil.
  • Add chopped tomatoes, sambar powder, turmeric powder, green chili, salt and cilantro.
  • Cook until the raw smell of sambar powder is substituted with good aroma.
  • Add the saved water.
  • Add the steamed paruppu urundai [dumplings] one at a time and cook till the urundais start floating.

FOR TEMPERING:

  • Heat a shallow skillet and add ghee and mustard seeds.
  • Wait for the seeds to splutter and then add jeera.
  • Switch off the flame and add the hot mixture to rasam.

Step by step pictures of the recipe:

Wash and soak lentils, red chilies and hing for 45 minutes.
Strain the water and add the ingredients to a grinder bowl and add salt.
Grind to a coarse consistency. Grease a plate with little oil.
Form the mixture into balls.
Steam the dumplings for 10 minutes.
Add tamarind water, chopped tomatoes, sambar powder, turmeric powder, salt and chopped cilantro.
Cook for 10 minutes then add the saved water and dumplings to the rasam. Cook until the dumplings float.
Add ghee and mustard seeds to a skillet. Wait for the seeds to splutter and add jeera.
Add the hot mixture to the rasam and garnish with chopped cilantro.

NOTES:

  • Tamarind pulp can be diluted and added.
  • Hing powder can be substituted for hing cake.
  • Dumplings can be dusted with rice flour and added to rasam instead of steaming but this method requires lot of practice and skill. When dumplings are steamed they won’t break.
  • While steaming open and check if it is soft as also cooked.
  • Dumplings can be added in two batches. Wait for the first batch of the dumplings to float. After they started floating check there is enough water and then add the second batch.
  • Beginners strain the lentils using a strainer instead of directly adding it to the grinder bowl. If the lentils are grinded with water it becomes soft and chances of breaking is more.
  • As soon as you add jeera stop the flame. jeera gets burnt fast and spoils the smell of rasam.
  • For sambar powder recipe please check my channel and I have given the link in the description of the video.

Low-Carb Cabbage Fritters

Crispy cabbage fritters are very easy and simple to make. I made my own almond flour because of lock down but, you can use the store-bought one. Even the coconut flour I used after extracting coconut milk dried and then roasted.

Ingredients:

  • Cabbage (chopped, fine, 1 cup)
  • Cilantro \ Parsley (chopped, 3 tbs)
  • Flax Seed Meal (1/4 cup)
  • Red Chili Powder (2 tsp)
  • Coconut Flour (1/4 cup)
  • Almond Flour (1/2 cup)
  • Salt (to taste)
  • Butter (3 tbs)
  • Oil (6 tsp)
Ingredients

Cooking time: 20 minutes

Category: Lunch \ Dinner \ Snack

Serves: 3

Yield: 18

Method:

  • In a wide bowl add shredded cabbage, almond flour, coconut flour and flax seed meal.
  • Add unsalted butter, chopped cilantro or parsley
  • Add kashmiri \ medium hot red chili powder and salt.
  • Add half a cup of water and mix everything well.
  • Cover and rest for 15-20 minutes.
  • Heat a shallow skillet to medium and add oil.
  • Drop a tablespoon of batter and flatten it using a spoon.
  • Flip the fritters when the crust is formed.
  • Cook until they turn crisp.

Step by step pictures of the recipe:

In a bowl add shredded cabbage, almond flour and coconut flour.
Add flax seed meal, chopped cilantro and butter.
Add red chili powder and salt.
Mix all the ingredients well.
Add half a cup of water and mix well.
Drop a tablespoon of batter and flatten it.

Notes:

  • I used cast iron skillet. Non-stick pan can be substituted for cast iron.
  • Green chilies can also be substituted for red chili powder.
  • Water should be added gradually.

Baingan [Eggplant] Bharta

Baingan bharta is a dish made of fire roasted eggplant and cooked with onions, tomatoes and other spices. It goes well with rice and all types of breads. In southern part of India smoked eggplants are used to make chutney and in northern part bharta is made out of it. We live in the middle east and here baba ghanoush is very popular and can be compared to our bharta.

Ingredients:

Eggplant (200 gms)
salt (to taste)
Oil (4 tsp)
Ginger (grated, 1 tsp)
Carrots (grated, 2 tbs)
Onions (chopped, 1/2 cup)
Tomatoes (chopped, 1/2 cup)
Coriander Leaves (2 tbs)
Coriander Powder (1 tsp)
Turmeric Powder (1/4 tsp)
Cumin Seeds Powder (1 tsp)
Garam Masala Powder (1/2 tsp)
Red Chili Powder (medium hot, 1 1/2 tsp)

Ingredients

Cook time: 45 minutes

Cuisine: North Indian

Category: Lunch \ Dinner

Serves: 2

Baingan Bharta recipe video

Method:

  • Smear eggplant with oil before roasting.
  • Pierce the eggplant with a skewer and place it on the flame.
  • Turn the eggplant till the skin is completely charred and the pulp should be soft.
  • Remove the skin when it’s warm and cut off both the ends.
  • Mash the eggplant using a fork or a spoon until smooth.
  • Heat a deep skillet to medium and add oil.
  • Add chopped onions, tomatoes, grated ginger and salt.
  • Sautee till the oil separates from the mixture.
  • Add turmeric, red chili, coriander, and cumin powder.
  • Mix and stir well.
  • Add the mashed eggplant and garam masala powder.
  • Add required water to adjust the cosistency.
  • Garnish with coriander leaves and grated carrots.

Step by step pictures of the recipe:

Apply oil all over and skew the eggplant.
Roast the eggplant directly on the flame. and turn it over every couple of minutes.
Roast till the skin is completely charred.
Peel off the skin when it’s warm and cut off both the ends.
Mash the eggplant with a spoon to a smooth consistency.
Add chopped onions, tomatoes and grated ginger,salt and sautee till the vegetables are soft.
Add turmeric, red chili, coriander and cumin powder.
Add the mashed eggplant and garam masala powder.
Add required water to adjust the consistency.
Garnish with coriander leaves and grated carrots.

Notes:

  • While selecting eggplants select the lightweight ones.
  • Immerse the roasted eggplant in water as soon as it’s removed from fire and Peel off the skin or the skin can be peeled off as mentioned in the video.
  • Eggplant roasted on fire is more tastier than eggplant roasted in oven.
  • Garlic paste can be added if preferred.

Patani [Peas] Sundal

Pattani sundal is a south Indian snack made with dried white peas, spices and coconut. It’s a very popular snack during Navaratri and also on sandy beaches in south India.

Ingredients

  • Pattani [White Peas] (1/2 cup)
  • Mustard Seeds (1 tsp)
  • Coconut (pieces, small, 2 tbs)
  • Mango (raw, pieces, small, 2 tbs)
  • Hing [Asafoetida] (powder, a pinch)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves (chopped, fine, few)
  • Salt (to taste)
  • Oil (2 tsp)

Cook time: 25 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Serves: 2

Pattani [Peas] Sundal recipe video

Method:

  • Wash and Soak white dried peas in a thermal insulated pot with 1 cup of hot water.
  • Rest for 5-6 hours.
  • Pressure cook the soaked peas for 4-5 whistles. If required add 1/2 a cup of water before you cook.
  • Strain the water and set aside.
  • In a shallow skillet add oil and mustard seeds and wait for the seeds to splutter.
  • Add the chopped green chilies and add asafoetida powder.
  • Add salt to taste.
  • Add small pieces of coconut and raw mango.
  • Add curry leaves and mix well.

Step by step pictures of the recipe:

Soak the peas in hot water and rest for 5 hours.
Pressure cook by adding half a cup of water and cook for 5 whistles.
If it’s not cooked then cook again for 1-2 whistles.
Add oil and mustard seeds. Once seeds spluttered add the chopped green chilies and asafoetida powder.
Garnish with salt coconut and raw mango pieces.

Notes:

  • While cooking peas pressure cook for 4-5 whistles only. The chances of getting overcooked or under cooked are possible. If it’s under cooked pressure cook for 1-2 whistles more.

Paruppu Podi

Paruppu podi is a spicy condiment made with lentils, and spices usually served with rice. It’s an easy-to-make recipe, and the shelf life is 6 months to one year.

Ingredients:

  • Toor Dal [Pigeon Peas] (split, 1/2 cup)
  • Chana Dal [Chick Peas] (split, 1/8 cup)
  • Urad Dal [Black Gram] (whole, 1/8 cup)
  • Hing [Asafoetida] (cake, small, 2-3)
  • Pepper (1 tsp)
  • Salt (to taste)
  • Red chilies (5)
  • Oil (1/4 tsp)
Ingredients

Cook time: 20 minutes

Cuisine: South Indian

Category: Lunch \ Dinner

Yield: 150 grams

Paruppu Podi recipe video

METHOD:

  • Heat a shallow skillet to low and add 1/4 teaspoon of oil.
  • Add two to three small cakes of hing [asafoetida] and sautee till it doubles in size and crisps up.
  • Keep aside, and in the same skillet add toor dal [pigeon peas], red chilies, pepper.
  • Sautee for 10 minutes or till the dal [peas] changes its color.
  • Set aside and in the same skillet add urad dal [black gram] and sautee for 7-8 minutes or till the dal turns golden.
  • Set aside and add chana dal [chick peas].
  • Sautee chana dal [chick peas] for 7-8 minutes or till dal changes its color.
  • Allow all the sauteed ingredients to cool before grind them to a fine powder.
  • Add salt and mix well.

Step by step pictures of the recipe:

Sautee asafoetida till it and crisps up doubles in size.
Dry roast pigeon peas, red chilies and black pepper.
Dry roast black gram until golden.
Dry roast chick peas until the color changes.
Add salt and grind to a fine powder.

Notes:

  • Sautee constantly to avoid ingredients getting burnt.
  • Cool the ingredients well before grind.