YAM YOGURT STIR FRY

YAM YOGURT STIR FRY
INGREDIENTS
2 cups, Yam, Peeled & cubed into ½ in. cubes
½ cup yogurt (Thick)
4 tbsp. Oil
1 tbsp. Ginger paste
½ tsp. Red Chili Paste
2 tbsp. Roasted chick pea Powder
1 tsp. Cumin seeds
½ tsp. Clove Powder
1 tsp. Turmeric powder
2 tbsp. dry roasted Coriander powder
1 tsp. Garam Masala (Optional)
2 tbsp. Fresh Mint leaves, Chopped
Salt to taste
METHOD
Boil yam pieces with water for 7-8 minutes, drain. Heat oil in the heavy bottom pan and add cumin seeds, clove powder, sauté and add turmeric powder & yam pieces. Stir and add salt and ginger paste. Cover with lid and cook for 6-7 minutes. Stir and cook further for 2-3 minutes more. Mix yogurt with all remaining spices and add this paste into the stir fried yam .Cook on medium high till yogurt absorbed by the yam pieces. Remove and add chopped mint leaves, serve with bread.

RED PEPPER HUMMUS

RED PEPPER HUMMUS
Hummus is my favorite Arabic dip; main ingredients of hummus are chick pea & tahini sauce seasoned with salt & lime juice etc. Hummus is served with fresh Khaboos (Bread) but you can serve with or toasted pita bread also.
There are so many ways to make hummus, each family makes in different styles. I tried to make hummus with different vegetable to make it more colorful and variety of taste, like roasted red pepper, yellow pepper, broccoli or cauliflower etc. Here I am sharing my roasted red pepper Hummus recipe. You can serve this with fresh vegetables, chips or toasted bread.
INGREDIENTS
1 Red Pepper
1 cup Boiled Chick Peas
1 tbsp. Tahini Paste
2 tbsp. Lime Juice
Salt to taste
2 tbsp. Olive oil plus extra for serving
1 tsp. Peppercorn, Optional
1 tsp. Cumin
Few Olives for Garnish
METHOD
Wash and wipe red pepper and apply little oil all over. Insert fork and roast on direct flame till all skin will become dark black. Remove and keep it on plate and cover it with lid. The steam will help to remove skin easily. After removing skin cut pepper into cubes.
Mix boiled chick peas, roasted red pepper, lime juice and blend till smooth in the blender. Add tahini, olive oil, cumin and peppercorn and scrap from side and blend it again. Remove from blender in the bowl and seasoned with salt. Add olive oil and garnish it with olives and fresh parsley. Serve with Khaboos bread or fresh vegetable sticks. You can keep this hummus for 2 days in the fridge.
Note: If you don’t have gas burner with flame you can grill in the oven for 15-18 minutes on high setting.

CAPRESE TART & COLORS OF ITALY

CAPRESE TART & COLORS OF ITALY
“Caprese “is very popular antipasto or starter of Italian Cuisine, because it’s similar to Italian Flag Color: Bright Red, Pure White and Brilliant Green. Fresh basil, Plum Tomatoes and Mozzarella are the key ingredients of this salad. In Italy this tri color salad is called” Insalata Caprese” means Salad of Capri. My twist of the recipe is caprese served in the tart shell. Caprese Tart is perfect starter for summer party or can be served as light bite.
INGREDIENTS
12 Pastry Tart Shells, Ready made
4 Plum Tomatoes, finely chopped
200 gm. Fresh Mozzarella Ball
½ cup Fresh Basil
Salt & Pepper to taste
2 tbsp. Olive Oil
1 cup Iceberg Lettuce Ribbons
METHOD
Keep few leaves of Basil for garnish and roughly chop remaining leaves add salt pepper and olive oil. Add Chopped tomatoes and mix well. Fill each tart with tomato basil mixture and slice of mozzarella. Garnish with Basil and serve on the bed of lettuce ribbons.

BADAM AUR GAUND LADDO AND MOTHERHOOD (EDIBLE GUM & ALMOND SWEET BALLS)

BADAM AUR GAUND LADDO AND MOTHERHOOD (EDIBLE GUM & ALMOND SWEET BALLS)
New Mom, blessing in disguise, cute baby in the arm but there is sleepless night and tired body; every mom faced these challenges after delivering the baby. In India there is traditional to pamper the new mom with lots of traditional food, body message with herbal oils etc. New mom need complete rest to take care of baby and herself. To recover fast and back to normal life, 40 days special food is given to new mom. These rich foods are full of nuts and herbs; one of the traditional foods is Badam (Almonds) and Edible gum (Gaund) Laddo. This laddo prepared by new mom’s mom or Mom in law, to provide her extra energy and support her lactation period. Here I am sharing my Mom’s recipe of Badam aur Gaund Laddo. If you have joint pain or body pain these laddo are vital supportive for body. Almond is rich in protein and vitamins and consider as a super food. Almonds are a well-balanced and nutritious supplement to a breastfeeding mother’s diet.
Edible gum comes in transparent pinkish brown or amber colors. It comes as crystal form but when you shallow fry or roast it will pop up like popcorn. The Taste is sticky and crumbly. Edible gum is useful for healing wound fast and protect against cold. So doesn’t waste time try this recipe and enjoy sweet treat.
Makes- 8-10 Laddo
INGREDIENTS
2 tbsp. Edible Gum
½ cup Almonds, Finely chopped
1 cup Wheat flour
½ cup Ghee or Clarified Butter
1 cup Powdered Sugar
2 tsp. Black Pepper, grounded
2 tsp. Cardamom powder
METHOD
Heat Ghee in the heavy bottom pan and fry edible gum till it pops and white in color, drain. Add wheat flour and stir continuously. Roast wheat flour till it became light brown; add coarsely ground almond and roast again till the flour start releasing the smell of roasting. Add cardamom powder and black pepper powder and remove from heat. Grind coarsely fried gum and add to the roasted wheat flour. When it slightly cool add powdered sugar and mix well.
Apply little butter on your palm and make small lemon size balls with pressing both hands. Repeat to make all laddo while the mixture is slightly warm. Keep each laddo on the plate, once it completely cool store in an air tight container for up to 8-10 days.

SUMMER COOL SWEET LIME ICE TEA

SUMMER COOL SWEET LIME ICE TEA
Hot summer and cool drink, summer cool sweet lime ice tea is very refreshing ice tea with hint of peach flavor.
INGREDIENTS
6 Peach Flavor Tea bags
3 cups Mineral water
Sugar to taste
2 tbsp. Sweet Lime juice
Few slices of Lime
4 Cups of Cold water
Ice Cubes, Optional
METHOD
Boil 3 cups mineral water, and remove from heat. Add tea bags to the boiling water and cover with lid. Keep it for 15 minutes.
Add sugar, lime juice and cold water, mix well. Chill for 30 minutes. Pour in the serving glasses add lime slices and serve chilled.

SOBA NOODLES WITH GRILLED VEGETABLES

SOBA NOODLES WITH GRILLED VEGETABLES
Serve: 4
INGREDIENTS
1 cup Broccoli, florets
1 cup Carrot, finely sliced
½ cup Beet root, thinly sliced
1 tbsp. Tamari sauce
Salt to taste
1 tsp. White pepper powder
2 tsp. Sesame seeds, slightly Toasted
1tbsp. Lime Juice
1 tsp. maple syrup
1 tbsp. parsley
METHOD
Cook Soba Noodles according to direction on the packet, and rinse.
Blanch all the vegetables with salted water. Mix with oil and Grill in the pre heated oven for 20 minutes. Mix grilled vegetables with tamari sauce, lime juice, maple syrup, salt & paper powder. Toss well and Serve with cooked Soba Noodles.

AAM KI LAUNJI / MANGO CHUTNEY

AAM KI LAUNJI / MANGO CHUTNEY
INGREDIENTS
4 Raw Mangoes, Peeled & Cubed
2 ¼ cups Sugar
Salt to taste
1 tsp. Black Salt
1 tbsp. Oil
4 Cloves
2 Black Cardamom, Crushed
1 tsp. Fennel Seeds
1 tsp. Fenugreek Seeds
1 tsp. Mustard Seeds
1 tsp. Turmeric
1 tsp. Red Chili powder
2 tsp. Coriander powder
1 tsp. Black Pepper
1 cup Water
METHOD
Heat Oil in the heavy bottom pan and add Fennel, Fenugreek, Mustard and clove for tempering. Add coarsely crushed cardamom and sauté. Add mango pieces, salt and water. Cover with lid and cook for 4 to 5 minutes. Add all the dry spices and sugar, mix well. Cook till it become jam like consistency. Remove from heat and cool. Store in the jar, serve with Kebabs, Rice or Bread.
Note: Store cooled chutney in sterilized glass jars and keep in the fridge. It will stay well for about a few weeks.