HealthyeatsDay #GaneshChaturthi #10 Khoya Modaks (best from waste)

Ingredients

1 Cup Left over residue from ghee (khoya)

2 Tbsp Milk powder

2 Tbsp Milk 

1/2 Cup Powdered Jaggery 

2-3 Tbsp Grated Coconut 

1 pinch Nutmeg powder 

1 pinch Cardamom powder 

Prep Time - 10-15 mins 

Cooking Time - 10-15 mins 

Method 

1. Blend the ghee residue /khoya into Powdered form. 

2. Heat a thick bottom pan, add the Powdered khoya, Jaggery powder and saute it on low flame till the Jaggery powder melts. 

3. Now add Grated Coconut, milk powder and milk. Let it mix well and become a thick paste again stir it constantly and on a low flame. 

4. Now add Nutmeg and Cardamom powder and mix well. Switch off the pan and let it cool down. 

Once it cools down fill the Modak mould and serve them as a offering for Lord Ganesh.

HealthyeatsDay #GaneshChaturthi #8 Motichoor MODAKs

Ingredients

For making Boondi 

1 Cup Fine Besan (gram flour) 

3/4 Cup Water

1 pinch Baking Soda

1 pinch Turmeric powder (food colour optional)

1 1/2 Cups Oil /Ghee for frying

For making sugar syrup

1 Cup Sugar

1 Cup Water 

1 pinch Saffron strands 

1 pinch Powdered Cardamom 

Prep Time - 10-15 mins

Cooking Time - 30 mins 

Modak making time - 15 mins 

Method - 

Making Boondis:

1. In a bowl strain besan through a strainer. 

2. Slowly add water little by little whisking and mixing it through out. Make a smooth batter so that when you drop it with a spoon it should fall off as droplets but not as a continuous stream. 

3. Now add baking soda and Turmeric powder and let it aside. 

4. In a frying pan heat oil/ghee on a high flame. 

5. Add a Tsp oil in the batter and whisk it rigorously to built-in air. 

6. Using a frying strainer with medium holes punched in it and with a long handle. By holding this above the oil pan and putting a scoop of batter on the strainer allowing it to drip through the holes and and dropping them in the oil. Ensure that the the oil should be hot and on medium flame. Strain the boondis from the oil once crispy and cooked 

7. Repeat the same till the batter is finished. 

The boondis are ready. 

Making sugar syrup:

1. In a pan heat on a low flame add sugar and water along with saffron and Cardamom powder. 

2. Let the sugar melt in the water and become a sticky syrup. 

3. Now slowly add the boondis to the syrup and keep stirring and cooking it till the boondis completely absorbs the syrup. Once done let it  cool down completely. 

Now put them in Modak moulds and serve to Lord Ganesha as an offering. 

HealthyeatsDay #GaneshChaturthi #9 Ukadiche MODAKS

Ingredients

A. Sweet filling for MODAKs 

1/2 Cup Grated Coconut (preferably fresh)

1/4 Cup Powdered Jaggery

1 Crush Cardamom 

1 pinch Nutmeg powder 

1 Tsp Ghee 

1 Tbsp Water (If using dry coconut powder) 

B. For outer cover 

1/2 Cup Rice flour 

1/2 Boiling water 

1 pinch Salt 

1 Tsp Ghee 

1 Tsp Ghee (for greasing the moulds) 

Prep Time - 10-15 mins

Cooking Time - 30 mins

Method 

A. Making Sweet filling 

1. Heat ghee in a pan. 

2. Sauté coconut and Jaggery until both blends and mixture turns nice and thick. 

3. Add Cardamom powder and Nutmeg and switch off the stove. 

Keep it aside and let it cool down. 

B. Making Outer cover 

1. Heat water in a sauce pan with salt and ghee and once starts boiling add rice flour. 

2. Mix well till it forms a lump free dough. 3. Now cover it and let the dough steam in residual heat for 5-10 minutes. 

4. While the dough gets a little bit cool down, knead it nicely and make 7-8 small dough balls. 

5. Now grease the mould and layer the dough inside the mould and using fingers press the dough towards the sides of the mould leaving space in the center to fill the sweet filling about 1-2 Tsp. 

6. Now seal the bottom carefully with dough. 

7. Remove the Modak from the mould and place it on a butter paper or wet cloth and place it on a strainer. 

8. Repeat the steps from 1-7 for making the rest of the modaks. 

C. Steaming the Modaks. 

1. In a large boiler/vessels boil about 1 Cup of water and place the Modaks plate cover and steam them on hight flame for about 10 minutes. 

Bappa's favorite Ukadiche MODAKS are ready to be served as an offering. 

HealthyeatsDay #GaneshChaturthi #7 Anjeer Dry nuts MODAKs

Ingredients

1/2 Cup Chopped nuts (Mix of Cashew nuts, almonds, Pistachios, Walnuts)

1/2 Cup Dry Fruits (Mix ofSeedless Dates, Dry Fig/Anjeer, Raisins)

1/2 Tsp Ghee (clarified butter) - optional

1 pinch Nutmeg powder, Cardamom powder, Cinnamom powder

1-2 Tbsp Water 

 

Prep Time - 10-15 mins 

Cooking Time - 5-10 mins 

Method 

1. Dry roast nuts in a preheated steel pan until crunchy. Remove from pan and keep them aside. 

2. In a same heated pan put chopped fig with water to soften them. 

3. Now add dates, Raisins and sauté them for 5 mins or till it gets soft and mushy. Since it is a steel pan you can add ghee as it may tend to stick the pan.

4. Now add the Powdered Nutmeg, Cardamom, cinnamon along with Roasted nuts to the mixture and cook it for 2-3  minutes.

5. Once the mixture gets firm, switch off the heat and let it cool down.

6. Now fill the mixture into the Modak mould and give them shapes of MODAKs. 

Serve as an offering to Lord Ganesha.

HealthyeatsDay #Ganesh Chaturthi Special #6 Chena Jaggery MODAKs

Ingredients-

• 1/2 liter Milk
• 1 tsp White vinegar , or lime juice
• 2 Tbsp Powdered Jaggery 
• 2 Tbsp cup Milk Powder
• 2 Tbsp Condensed Milk
• 1/2 Cardamom (Elaichi)Pods/Seeds ,crushed
• 1/4  tsp Ghee (clarified butter) 
• 1 tsp Pistachios , chopped (optional) 
• 1-2 Strands of Saffron 

PrepTime- 10 mins 

Cooking Times -10 mins

Method-

1. Bring milk to boiling point and add lime juice. The milk will start curdling and whey gets separated from chena. Strain and Wash it under running water to remove taste/ smells of lemon. The chena/paneer is ready. 

2. Mash the chena coarsely, adding jaggery powder, condensed milk, cardamom powder, and ghee mix it well.

3. Now in a pre heated thick bottom pan add this mixture. 

4. Once the jaggery starts dissolving and add milk powder. Cook it on a medium flame stirring it constantly until it thickens. 

5. Remove it from the heat and add chopped pistachios and garnish it with saffron. Let it cool down. Now fill up the modak moulds and give them shape of modaks. 

Serve it as an offering to Lord Ganesha.

HealthyeatsDay #5 Ganesh Chaturthi Special # Oats, Dry fruits Jaggery MODAKs

Ingredients

1/2 Cup Rolled oats (Roasted) 

1/4 Cup Powdered Organic Jaggery

4 Tbsp Saffron soaked Milk

1/4 Cup Roasted Dry Fruits (Almond, Cashew, Walnuts)

1/2 Tsp Ghee (clarified butter) 

Prep Time - 5 mins 

Cooking Time - 5 mins 

Method

1. Roast oats and dry fruits in a thick base pan.

2. Once it's cools down, coarsely grind it into a Powdered form. 

3. Heat the same pan again and add Powdered oats and dry fruits mixture, Jaggery, milk and ghee. 

4. Cook it on a low flame for 5 minutes or till it thickens. 

Once the mixture cools down, fill it in the Modak moulds and give it shape of modaks.

Serve it as an offering to Lord Ganesha.

HealthyeatsDay #4 Ganesh Chaturthi Special # Khajur Modak

Ingredients -

100 gm Seedless Dates

6-7 no Whole almonds /Cashew nuts

Prep Time - 10-15 mins 

Method-

Fill dates in the half side of the Modak mould and fill one nut in the center and cover with dates and close the other side of mould. 

Your Khajur /Dates Modak is ready to be served as an offering to Lord Ganesha. 

HealthyeatsDay #3 Ganesh Chaturthi Special # Kalakand

Ingredients - 

100 gm Grated Paneer 

50 gm Milk maid 

2 Tbsp Milk Powder 

1/4 Tsp Cardamom powder

Few Strands Kesar (Saffron) 

1 - 2 Almond (Chopped) 

Prep Time - 5 mins 

Cooking Time - 5 mins (Excludes 15 mins of cooling off time and 5 mins for making modak ) 

Method (Convection Microwave method) 

1. Preheat the oven at 180 deg. 

2. In a microwave safe glass dish /bowl take Paneer, Milk maid, milk powder and Cardamom powder and mix it together. 

3. Place it in preheated oven and start. 

4. After 3 minutes, remove the bowl from the oven and stir. Again put it back in oven and bake it further for 2 more minutes. 

5. After total 5 mins of baking time, remove the bowl from the oven and let it cool down. 

7. Add chopped almonds, kesar to this mixture and put it Modak moulds to make around 7 small sized modaks. 

Serve the MODAKs as prasad or offerings to Ganapati Bappa. 

HealthyeatsDay #2 Ganesh Chaturthi Special #Bihari Special Brunch- Litti Chokha

Ingredients:

For Dough -

1 Cup Whole wheat flour

1/4 Cup Curd

2 Tbsp Ghee (clarified butter) 

1 Tsp Ajwain (carrom seeds)

1 Tsp Salt

1 pinch Baking soda

1/4 Cup Water (for kneading)

For Filling -

1/2 Cup Sattu flour

1/4 Cup Chopped onion 

2 Tbsp Chopped green Chilli

2 Tbsp Chopped coriander

1 Tsp Chopped Garlic 

1 Tsp Salt 

1/4 Tsp Garam masala

1/4 Tsp Roasted Cummin powder 

1/4 Tsp Red Chilli powder 

1 Tbsp Lemon juice 

1 Tbsp Mustard oil 

3-4 Tbsp Ghee for dipping the hot littis. 

Prep Time - 15 mins for Dough and filling 

Resting Time (for dough) - 10-15 mins 

Baking Time - 26 mins 

Method (Convection Microwave) 

1. In a bowl take all ingredients of dough except water and mix it well with hands. Now add water, ghee and knead it into a soft dough. Cover it and let it rest for 10 - 15 mins. 

2. In a separate bowl take all the ingredients of stuffing and mix it very well. If the stuffing is too dry then all few drops of water but make sure that it's not wet. 

3. Now divide the dough in 6 medium sized balls. Now making a mould of the dough add the filling (1-2 Tbsp) and close it into a round shaped balls. Place the prepared balls on a baking sheet lined on a baking tray or a non stick baking tray. 

4. Now preheat the oven at 200 deg.

5. Place the baking tray on the low rack and put it in the preheat oven. 

6. Keep baking it for approximately 19 minutes and pause. Now flip the side of the balls and restart the oven again baking it for another 7 minutes. 

7. The litti should be ready in approximately 26 minutes. 

Dip the litti balls in Ghee and serve them hot with Chokha. 

HealthyeatsDay#1 Ganesh Chaturthi Special - Coconut Modaks

Ingredients -

200 gm Grated Coconut

1 Cup Milk maid (200 gm) 

4 Tbsp Milk powder 

2 Tsp Ghee (clarified butter)

1/2 Tsp Powdered Cardamom

Prep Time - 5 mins 

Cooking Time - 6 mins (Excludes 20 mins of cooling off time and 5-10 mins for making ladoos/modaks) 

Method (Convection Microwave method) 

1. Preheat the oven at 180 deg. 

2. In a microwave safe glass dish /bowl take grated coconut and ghee and mix it together. 

3. Place it in preheated oven and start. 

4. After 3 minutes, remove the bowl from the oven and add milk maid, milk powder, and Powdered Cardamom. Again put it back in oven and press Start. 

5. After total 6 mins of baking time, remove the bowl from the oven and let it cool down. 

6. Put it Modak moulds and make Coconut modaks to be served as prasad or offerings to Ganapati Bappa.

HealthyeatsDay#2 Ganesh Chaturthi Special - Besan Modak and ladoos

Ingredients- 

150 gm Organic Besan (gram flour) 

75 gm Jaggery powder 

3 Tbsp Ghee (clarified butter) melted 

1/4 Tsp Cardamom powder 

Prep Time - 5 mins 

Cooking Time - 7 mins (Excludes 20 mins of cooling off time and 5 mins for making ladoos) 

Method (Convection Microwave method) 

1. Preheat the oven at 180 deg. 

2. In a microwave safe glass dish /bowl take Besan and ghee and mix it together. 

3. Place it in preheated oven and start. 

4. After 3 minutes, remove the bowl from the oven and stir. Again put it back in oven and press Start. 

5. Again after 2 minutes, remove the bowl from oven and stir. Again put it back in oven and press Start. 

6. After total 7 mins of baking time, remove the bowl from the oven and let it cool down. 

7. Add Powdered Jaggery and cardamom powder. Mix it well and make ladoos or put it Modak moulds and make Besan modaks to be served as prasad or offerings to Ganapati Bappa. 

Banana Choco Chips Cake

Ingredients -

1 1/2 Cup All purpose flour

1 Egg

1/3 Cup Brown Sugar (alternate to egg and sugar is 400 ml tin of Condensed milk) 

1/2 Cup Milk

100 gm Melted salted Butter or 1/2 Cup Oil 

1 1/2 Tsp Baking powder

1/2 Tsp Baking soda 

1 pinch Nutmeg powder 

1/2 Cup Sweetened Choco Chips

2 Bananas mashed (over riped big ones) 

1/2 Tsp Vanilla Essence 

1/2 Tsp Salt (skip this if using Salted butter) 

Prep Time - 10 mins

Baking Time - 30 mins

Method -

1. Sieve dry ingredients such as flour, baking powder, baking soda, Nutmeg, salt through a strainer in a large bowl.

2. Add sugar to this mix. (skip this step if you are using Condensed milk) 

3. In another bowl mix all the wet ingredients such as mashed banana, egg (skip egg if using Condensed milk), milk, butter/oil and vanilla essence.

4. Combine both the mixture gently. Please make sure that you don't overmix. 

5. Stir in Choco chips and keep some to garnish on the top of the cake mix before putting it in the oven. 

6. Pre- heat the oven to about 180 deg.

7. Pour the cake mix in a greased rectangular or round shaped baking pan. 

8. Bake it for about 30 mins or until an inserted toothpick comes out clean.

Relish the wholesome delicious cake as a dessert or as an tea time snacks.

HealthyeatsDay #14 Creme de Broccoli Soup

Ingredients -

1 Cup Broccoli Florets

1 onion (medium sized, sliced)

2-3 Garlic cloves (crushed) 

2-3 Black pepper corns (crushed) 

1 Tsp Salt 

1 Tsp Olive oil 

1 Cup Water 

1 Tsp Parmesan cheese 

Prep Time - 10 mins 

Cooking Time - 10 mins 

Method -

1. In a pressure cooker heat olive oil.

2. Now sauté garlic, pepper corn, onions, Broccoli Florets for few minutes.

3. Add salt and water. Let it pressure cook for 3-4 whistles.

4. Once the steam fizzles out, strain the pulp in a strainer. Retain the stock. Let the pulp cool down and grind it in a mixture grinder.

5. Now put the pulp in the stock and mix well. 

6. Garnish parmesan cheese and serve it hot with bread sticks or garlic bread.

Homemade Chocolates

Ingredients -

1 Cup Powdered Sugar

1 Cup Canola oil 

1/3 Cup Milk Powder

3/4 Cup Cocoa Powder

Prep Time - 10 mins

Cooking Time - 5 mins

Method -

1. In a double boiler, take oil, add sugar, milk powder and mix it well to form a smooth paste.

2. Now add cocoa powder and again mix till it is blended well for few more minutes. 

3. Bring it to normal temperature and pour it into chocolate moulds. 

4. Refrigerate it for 2 hours. Remove them from the moulds and keep them in fridge.

Enjoy the sinful treats as and when you like to indulge. 

Basic Moist Chocolate Cake

Ingredients -

1 Cup Oil /Melted butter

2 Cups All purpose flour

1 Cup Powdered Sugar 

3/4 Cup Unsweetened Choco Powder

1/2 Cup Milk 

1 Cup Water (Warm) 

1 Tsp Vanilla Essence 

1 pinch Nutmeg powder 

1 1/2 Tsp Baking powder 

1 Tsp Baking soda 

1 Egg

Method - 

1. In a bowl mix melted butter, milk, egg, sugar, vanilla essence and blend it well to make a smooth mixture. 

2. In a separate bowl strain dry ingredients such as all purpose flour, choco powder, baking soda, baking powder, Nutmeg powder through a strainer. This will aid to make it more fluffy and built-in some air. 

3. Now add the dry ingredients mix to the wet mixture and mix it with hand or a handheld mixer. 

4. Now add water to the batter which will make the batter thinner. It is the right consistency for a moist cake. 

5. In a baking pan of 9 inch or so, pour the batter. In a preheated convection oven at 180 deg. Bake the cake for 25-30 mins till the toothpick comes out clean. 

Remove the cake out of the oven and let it cool down. Yummy moist Chocolatey cake. 

HealthyeatsDay #13 Exotic Veggies in Hot and Spicy Thai Sauce with Nutty Sweet Brown Rice

Exotic Veggies in Spicy Thai Sauce

Ingredients -

2 Cups water

2 Kafir lime or a bunch of Lemon Grass 

1/2 Carrot (sliced) 

4-5 Button Mushrooms

1/4 Cup Baby corn (sliced)

1/4 Cup Spring onion greens (chopped) 

2 - 3 Spring onion bulbs (cut in half)

1/2 Zucchini (Sliced)

3-4 Broccoli Florets 

2-3 Garlic cloves

1 inch Ginger /Thai Ginger

1 Tsp Corn starch 

1 Tbsp Dark soya sauce 

1 Tsp Salt 

1 Tsp Olive oil 

1 Chilli /Thai chilli (slit) 

Method -

1. Boil water in a pot. Add Kafir lime /lemon grass, 1/2 bulb of spring onion, slice of ginger and a garlic. Let it boil and use it as a stock for cooking the vegetables. 

2. Now in this pot add one vegetable at a time and cook for only 1 minute. Remove it (leaving the stock ingredients as is in the pot) and put it in ice cold water for some time and strain it. 

3. Follow the step 2 for other vegetables (except spring onion bulbs and greens) adding them, cooking for a minute and straining it in ice cold water.

4. Now remove the pot from the stove and strain the ingredients (Kafir lime, spring onion bulb, garlic and ginger) from the stock and keep the stock aside. 

5.Now heat oil in a pan add chopped garlic and ginger and chilli. Sauté it for few minutes.

6. Add few onion bulbs, and cooked vegetables such as carrots, baby corn, mushrooms, zucchini and broccoli Florets and stir fry them on a high flame for a few minutes. 

7. Mix corn starch, dark soy sauce and salt. 

8. Now add the stock to the sautéed vegetables, and add the sauce mixture and let it boil for a few minutes. 

9. Switching off the stove, add spring onion greens at the last to retain its crunch.

Nutty Sweet Brown Rice 

Ingredients -

1 Cup Brown rice (cooked with salt and water)

2-3 Tbsp Raw peanuts

1 Tsp White Sesame seeds 

1 Tsp Honey 

Method - 

1. In an non stick pan dry roast peanuts and Sesame seeds for few minutes till it turns crunchy. 

2. Add cooked brown rice to it and saute it for a while. 

3. Add honey and stir it well. 

Serve Exotic vegetables in Hot and Spicy Thai Sauce with Nutty Sweet Brown Rice 

Janamashtami Special # Coriander Panjeri

Ingredients -

1 Cup Whole Coriander seeds powdered 

1/4 Cup Powdered Sugar

1 Tbsp Gondh Gum

1 Tbsp Dry coconut (slices)

2 Tbsp Ghee (clarified butter)

2 Tbsp Dry Fruits (Almond, Cashew, Foxnuts Finely Chopped)

Prep Time - 15 mins

Cooking Time - 15 mins

Method -

1. Heat ghee in a pan and sauté Gondh Gum on a low flame. Once it swells and gets crispy remove it and keep it aside.

2. In the same pan sauté dry coconut slices. Once it gets crispy remove it and keep it aside. 

3. Now sauté the dry fruits in the same pan. Once it's crispy and brown, remove it from the pan and keep it aside.

4. Now add more ghee and add powdered Coriander seeds and on a low flame continuously sauté it till it is leaves it raw smell.

5. Now remove it from the flame and in a bowl mix all the ingredients along with powdered sugar.

Panjeri is ready to be served as prasad offering to Lord Krishna on Janamashtami. 

Day11# HealthyeatsDay - Malai Barfi

Ingredients -

1 litre Full cream milk 

1/2 Cup Milk Powder

10 saffron strands 

3/4 Cup Condensed milk 

1 Tbsp Milk (for soaking saffron strands) 

2-3 Pistachios (Finely chopped) 

2-3 Almond (Finely chopped) 

1/2 Ghee (clarified butter) 

1 lemon juice or 1 Tbsp Vinegar 

Prep Time - 15 mins 

Cooking Time - 10 mins (Excludes 5-6 hrs of resting time) 

Method - 

1. Boil milk in a pan and add lemon juice. The milk will curdle into cottage cheese (Paneer) 

2. Strain the cottage cheese with the strainer and keep it aside allowing it to complete drain off the water. 

3. Now take a deep dish and grease it with ghee and let it sit in freezer for 5 minutes. This will help the Barfi not to stick to the dish. 

4. In a bowl take the paneer and using a spatula try to segregate it into crumbs. 

5. Now add milk powder and mix well. 

6. Add condensed milk to the bowl and stir it well. Then add the milk soaked with saffron. Mix it well. 

7. Take out the frozen dish and pour the mixture into this. 

8. Garnish it chopped pistachios and almonds. Cover it with cling foil and let it rest in refrigerator for 5-6 hour or overnight. 

9. Cut it into square pieces once it has harden. 

Yummy homemade sweet malai Barfi is ready to be served. 

Day10# HeathlyeatsDay Green Moong /Gram Digestive Soup

Ingredients-

1/2 Cup Whole green moong/Green Gram (Soaked for 5 hrs) 

1 Tsp Finely Chopped Ginger 

1 Tsp Salt

1/2 Tsp Roasted Cummin powder 

1/2 Tsp Turmeric powder

1/2 Tsp Asafoetida

1 Tsp Finely Chopped Garlic

2 Green Chilli slit 

Coriander leaves 

Mint leaves (dried) 

1 Tsp Ghee (clarified butter) 

1 Chopped Tomato 

1 Cup Water

1 Tsp Lemon juice 

Prep Time - 15 mins (excludes soaking time)

Cooking Time - 10 mins

Method -

1. Pressure cook Moong Dal, with a pinch of chopped ginger, turmeric, salt and chopped tomato.

2. In a pan heat ghee, sprinkle asafoetida, add ginger, garlic and slit green chilli. Sauté this for few minutes.

3. Now add boiled green gram (moong dal) to the pan and mix it well. As it starts boiling add Cummin powder and let it cook for few more minutes.

4. Switch off the stove and add chopped Coriander, mint leaves and squeeze 1 Tsp lemon juice.

This hot Digestive soup is a great serve for a rainy day and a cold wintery meal. 

Day 9# HealthyeatsDay - Schezwan Veggies Brown Rice

Ingredients -

1/2 Cup Brown /Red rice

2-3 Tsp Red Chilli sauce

1 Tsp Schezwan spices 

1 Tsp Salt 

1 Tbsp Olive oil 

1 Cup Veggies chopped as per your likings (Carrot, French beans, spring onion bulbs, red bell pepper and green capsicum, baby corn )

1 Tsp Ginger and garlic (Finely chopped)

1 Cup Water 

Spring onion greens for Garnish 

Prep Time - 15 - 20 mins 

Cooking Time - 10-15 mins 

Method -

1. Prepare schezwan sauce by mixing red chilli sauce and schezwan spices together and keep it aside. 

2. Pressure cook brown rice along with 1 Tsp Schezwan sauce, salt and water for 5 minutes on medium heat.

3. In an pan heat oil and sauté chopped ginger and garlic. Now add all the hard vegetables like beans, carrots, baby corn spring onion bulbs and sauté them by adding a bit of salt. 

4. Once they are cooked add the remaining schezwan sauce and then add the boiled and strain cooked rice and stir fry it on high heat.

5. Now Toss in red pepper and green capsicum and turn off the heat. Garnish it with Spring onion greens 

Serve it hot and spicy Schezwan brown rice as a healthy meal. 

Day 7# HealthyeatsDay - Veg Ramen Noodles

Ingredients -

1 Cup Noodles (boiled)

4-5 Broccoli Florets (Blanched) 

4-5 Mushrooms (with stems) 

1/4 Cup Spring onion bulb 

4-5 French beans (cut in length) 

1/4 Cup Carrot (sliced) 

2-3 Garlic cloves 

1 Tbsp Dark soya sauce 

1 Tbsp Olive oil 

1 Tsp Salt 

For Broth - 

1 Cup Sweet corn reserve

1/4 Cup Blanched Broccoli water

1/4 Cup Liquor prepared from mushroom stems 

Prep Time : 15 - 20 mins 

Cooking Time : 25 mins 

Method :

1. Heat oil in a pan sauté mushrooms on high flame till they loose their moisture. Remove and keep them aside. 

2. Now add half of the sliced carrots and sauté it sprinkling some salt. Remove and keep them aside. 

3. Now keep the pan on low flame and add spring onion bulbs, beans, blanched broccoli, remaining carrots one by one followed by some salt. 

4. Now add sweet corn reserve, mushroom liquor, broccoli broth, soya sauce and let it boil on a low flame for 5 - 10 minutes. 

5. Now take cooked noodles (boiled with water and a pinch of salt) in a serving bowl. 

6. Now put the steaming hot broth with veggies into the noodles. Garnish it with Sautéed mushrooms and carrots. 

Serve this hot steamy vegetable ramen on a rainy day or chilled winter dinner night. 

Day 6#HealthyeatsDay - Pav Bhaji loaded with veggies but without Aloo

Ingredients-

1/4 Cup French Beans (Finely chopped) 

1/4 Cup Cauliflower Florets 

1-2 Tomatoes (Roughly chopped) 

1 Onion (Finely chopped) 

1/2 Capsicum (Finely chopped) 

1 Tbsp Oil 

1 Tbsp Butter 

2-3 garlic cloves (Finely chopped) 

1 Cup White peas (Pressure cooked with salt) 

1 Tsp Salt 

1 Tsp Kashmiri Red Chilli powder 

1 Tsp Garam masala 

1 Tbsp Pav Bhaji masala 

1 Tbsp Coriander leaves (chopped) 

Prep Time - 15 - 20 mins (Excludes soaking n cooking time for white peas) 

Cooking - 10 - 15 mins 

Method - 

1. Pressure cook French beans, cauliflower and tomatoes with salt and water in 2-3 whistles. 

2. In a pan, saute onion with salt til it turns translucent and pink. 

3. Now add capsicum, garlic and stir in boiled veggies with its reserve as per step 1.

4. Now add pre boiled /cooked white peas and cook it for some time and mashing it with a masher. 

5. Now add chilli powder, garam masala, pav bhaji masala and little more salt as per taste. 

6. Cover the lid and let it cook for 5 minutes. Garnish it with chopped Coriander leaves. 

7. Please follow my recipe on homemade Pav. 

Serve hot, healthy pav bhaji with brown /homemade Pav and chopped onions