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[food-in-mind]

Mango Milkshake

Mangoes are often called the “king of fruits” because of their popularity. Give this mango milkshake recipe a try and you’ll see why they’re so loved!

How to make it -

1. Rinse and pat dry 2 medium-sized mangoes that are ripe and sweet. Peel and chop them. Discard the stones. Add chopped mangoes in a blender jar.

2.Add 1.5 cups of whole milk. Milk can be chilled or at room temperature. You can add about 1 to 3 tablespoons of sugar at this point. The alphonso variety of mangoes I used were very sweet, so I did not add any sugar.

3.Add 2 to 3 ice cubes. Adding ice cubes is optional.

4. Blend till smooth. There should be no chunks of mangoes in the shake. This is a thick milkshake. For a slightly thinner milkshake, you can add more milk.

Check the taste. If the mango milkshake is not sweet, then add 1 to 3 tablespoons sugar and blend again so that the sugar dissolves.

Instead of sugar, choose to add 1 to 2 tablespoons honey or palm sugar, coconut sugar, brown sugar or jaggery.

5. Pour mango milkshake in glasses and serve immediately. If you prefer top the mango shake with some chopped nuts or whipped cream or a scoop of ice cream – like vanilla ice cream or mango ice cream.

[food-in-mind]

Masala Oats

I typically do not like any oats recipe for my breakfast and i prefer it to be something savory and hot. however, my family love this spicy masala oats recipe and i prepare this quite often. moreover i even read that it is safe to eat daily if you like it. apparently oats are plant product and it has almost no cholesterol. certainly a healthy and tasty way to start your day with this easy homemade veg masala oats upma.

INSTRUCTIONS

firstly, heat olive oil or ghee and add cumin seeds. additionally, add onions and saute well. also add ginger-garlic paste and green chilli. continue to saute. furthermore, add tomato and saute till they turn soft and mushy. now add vegetables of your choice. saute for 2 minutes, till they cook and also retain their crunchiness. further add chili powder, garam masala and salt. saute for a minute on low flame, till spices turn aromatic. further add 1 cup of rolled oats. saute for a minute, this helps oats to absorb spices. additionally, add 2 cups of water. mix gently, without mashing the oats. cover and simmer for 5 minutes, or till the oats get cooked well. transfer to the serving bowl and garnish with coriander leaves and chopped nuts. finally, serve healthy masala oats along with hot masala chai.

[food-in-mind]

Cheesy Maggi Recipe

Delicious cheese maggi which is not only easy to make but is simply addictive. You can make this and have this hot for a satisfying meal.

Ingredients Oil - 1 tsp Onion - 1/4 cup chopped Capsicum - 1/4 cup chopped Tomato - 1 small chopped Maggi Noodles - 2 packet Water - 2 cups Cheese - 1/4 cup cubed or grated

Instructions Heat oil add in veggies. saute for a min. Add in water, noodles and tastemaker, Mix well. Cover and cook till done. Add cheese and mix well. Serve hot.

[food-in-mind]

Eggless Chocolate Cake

Eggless Chocolate Cake is a simple vegan recipe you’re sure to come back to time and again. Unbelievably soft and light, you won’t believe that this decadent, chocolatey sponge cake is actually made with healthy whole wheat flour.

Not only does this recipe taste good, it is also quite a bit healthier than your classic chocolate cake. Don’t worry though. Even though healthier ingredients are used, this sponge cake still has a soft and moist texture. So yes, my friends. You can have your cake and eat it too. You’re quite welcome!

How to make Eggless Chocolate Cake-

1. First grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.

2. Sieve 1 cup whole wheat flour (you can also use all-purpose flour) and 3 tablespoons cocoa powder. Keep a plate or tray below the sieve.

3. Add a pinch of salt and ½ teaspoon baking soda

4. Sift the ingredients on to a plate.

5. Keep the sieved dry ingredients aside.

6. In another pan or bowl, add ¾ cup sugar. I have used raw, unrefined cane sugar, however regular white sugar can also be used. Add 1 cup cold water. The water has to be very cold.

7. Stir with a small whisk till the sugar dissolves.

8. Now add ¼ cup oil. I added sunflower oil.

9- Stir briskly so that everything is mixed well.

10. It should be a homogenous mixture.

11. Next add 1 tablespoon lemon juice. Stir again.

12. Now add ½ teaspoon vanilla extract. Feel free to add chocolate extract or chocolate essence instead of vanilla.

13. Mix very well.

14. Add the sieved dry ingredients to the wet mixture.

15. Using a wired whisk, mix everything well.

16. There should be no lumps in the cake batter. The batter should also be slightly thin, not thick like a brownie batter.

17. Pour the eggless chocolate cake batter into the prepared cake pan.

18. Tap the sides so that the extra air bubbles are let out.

19. Bake the eggless chocolate cake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins.

20. For doneness check the chocolate cake with a bamboo skewer or toothpick. The bamboo skewer should come out clean.

If the toothpick is sticky with the batter, then place the chocolate cake back in the oven and continue to bake for some more minutes. Once the eggless chocolate cake cools down enough to handle, remove it from the baking tin and place it on a wired rack to finish cooling. Before frosting, let the cake cool completely.

21. This frosting recipe makes for more of a thin chocolate glaze. Take 1 tablespoon sunflower oil, ¼ cup almond milk and ¼ cup raw sugar in a small saucepan.

22. Begin to heat the pan on a low flame. Mix very well, continuing to stir, so that the sugar is dissolved into the milk. Do not boil the almond milk, but just make it lightly hot enough to dissolve the sugar.

23. When the almond milk is just lightly hot and after all the sugar has been dissolved, add 3 tablespoons cocoa powder.

24. With a small wired whisk, mix and stir so that the cocoa powder gets mixed evenly.

25. The cocoa frosting is ready now. Switch off the flame.

26. While still hot, pour the frosting on the top and sides of the eggless chocolate cake.

27. With an offset spatula, spread the icing evenly all over on top and the sides of the eggless chocolate cake. If you want a layer cake, you can slice the chocolate cake in half and spread frosting in the center and then on the top.Keep the vegan chocolate cake covered in the fridge for the frosting to set for a couple of hours.

28. For a little added pizzazz, feel free to top your cake with some simple decor. I recommend chocolate shavings, sprinkles or sliced nuts. If they are in season, fresh berries are also a nice complement to chocolate cake.

29. The eggless chocolate cake is ready to be served. Slice and enjoy!

[food-in-mind]

Bread Pakoda

Bread Pakoda is a common indian street food or deep fried snack/fritter prepared mainly with stuffed aloo. the recipe is common snack especially in wet and winter season and a popular selling snack in the hilly area tourist destination. these deep-fried snacks are stuffed with spiced potatoes served with green Chutney or coconut chutney.

The most common recipe is to prepare it in a triangular shape with aloo or potato stuffing. but it is also prepared without any stuffing with a simple spiced gram flour coating.

basically, the bread slices are crumbled in a besan mixture and later deep fried in small dumpling shapes.

INSTRUCTIONS firstly, in a large mixing bowl take 3 boiled potato. also add 1 green chilli, 1-inch ginger, 2 tbsp coriander,¼ tsp chilli powder, ½ tsp aamchur and ½ tsp chaat masala. combine all the ingredients well and aloo stuffing is ready. further, spread 1 tsp of green chutney over bread slice and cut half. spread a tbsp of prepared aloo stuffing over half slice of bread. cover with another half slice and dip into besan batter covering both sides. deep fry immediately into hot oil. splash oil over bread pakora and fry on medium flame flipping occasionally. fry till the pakora turns golden and crisp. finally, serve bread pakora with green chutney or tomato sauce.

[food-in-mind]

Poha

Poha is typically a Western Indian breakfast recipe but it’s taste and ease of making has made it extremely popular all over India.

Poha is very easy to make, it requires almost no cooking, the flattened rice just need to be rinsed till it’s softened and that’s about it.

You don’t need to cook it like any other grain.

Traditionally in the state of Maharasthra, it is known as “kanda poha”  (kanda=onion) where poha is made with only onions.

Rinse the poha in a strainer until it turns soft. You can check if it’s done by taking a flake and pressing it between your thumb and index finger. It should break easily.

Add lots of peanuts as they give a nice texture to the poha.

Add little sugar to balance the flavors, just a little bit really helps in balancing the flavors of the poha. It’s optional though.

Finish with fresh cilantro and lemon juice, it adds so much flavor. I cannot have my poha without a good squeeze of lemon juice.

Adding Veggies to Poha

My poha recipe only has onions and green peas but you may add more vegetables like potaotoes,peas, carrot and others.

Method

1-To a strainer, add flattened rice (poha). Rinse it under running water until it turns soft.

2- To check if it’s done, press a flake between your thumb and index finger, it should break easily.

3- Add turmeric and 1/2 teaspoon salt to the poha and toss to combine. Set it aside while you make the tempering in the pan.

4- Heat oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.

5-Then add the peanuts and saute for a minute or two until they start turning brown.Then add the chopped onion, green chili and curry leaves. Cook for 2 minutes until the onions soften.

6- Add the green peas (which had been soaked in warm water for 10 minutes prior) and mix. Cook for 2 minutes until raw smell of peas goes away.

7- Then add in the rinsed poha and toss to combine. Taste test some poha and if it feels dry, sprinkle little water all over (I usually do that). Cook for 1-2 minutes.  Also tastes test and add more salt as needed at this point (I added around 1/8 teaspoon).

Also add the sugar (if using) and cilantro.

8- And then cover the pan with a lid and turn heat to low. Let it be like that for 2 minutes. Then turn off the heat.

Squeeze in some fresh lemon juice. Garnish poha with more cilantro and sev and serve with a cuppa chai.

[food-in-mind]

#healthyspinachparatha

#deliciousparatha

Palak ka Paratha

The paratha is one type of unleavened Indian flatbread in which different stuffings are added. Depending on the stuffing added, the paratha gets its name.

Spinach paratha is another excellent variation of paratha where you can include some healthy greens in the paratha. It is especially good for children who are usually not fond of spinach.

Parathas are a typical breakfast dish in North India especially in Punjabi families. In Punjab, they use a lot of ghee to fry the parathas till they are browned very well and serve them with white butter or curd or pickle.

Parathas don’t get spoiled easily and are often made for lunch boxes or for one-day journeys.

1-Rinse 200 to 250 grams spinach leaves very well in water and then drain them

2- Heat water and boil the spinach leaves in hot water for 5 to 7 minutes. Strain and keep some of the stock in which we have boiled the spinach leaves.

3-Add the blanched spinach leaves to the blender.

4-Make a smooth puree without adding any water.

5-In a large bowl, take 2 cups of whole wheat flour, ¼ teaspoon carom seeds (ajwain), 1-2 finely chopped green chili (if using), 1 pinch of asafoetida (hing) and salt as required. Mix them.

6-Then add the spinach puree and 2 tsp oil. Mix well.

7-Add the required amount of stock or water.

8-Knead into a smooth dough.

9-Take a medium size ball from the dough.

10-Roll the dough ball into a small circle. Sprinkle some flour while rolling the dough ball.

11-Spread some oil or ghee on the top of the rolled dough. I have used ghee.

12-Fold from both sides.

13-Apply the oil or ghee on the folded side.

14-Again fold from one side. you will get a square shape.

15-Roll into a medium sized paratha.

16-Place the palak ka paratha on a hot tava or skillet.

17-Once you see some bubbles on the paratha and its 1/4th cooked, then flip it.

18-When the second side is half cooked then flip again.

19-Again apply some oil or ghee on the top side (or second side)

20-Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.

21-Cook palak ka paratha till they are crisp and brown from both sides. Make all the parathas this way. While making the second paratha wipe the tava (skillet) with a kitchen napkin if there is any excess or extra whole wheat flour on it.

22-Serve the Palak paratha hot with yogurt or pickle. We usually have them with mango pickle or lemon pickle. You can also stack the palak parathas in a roti basket or casserole and serve them warm later.

23-They can also be packed for lunch boxes or had for lunch or dinner or as an evening snack with a cup of tea.

[food-in-mind]

#Healthyfood

Vermicelli Upma

Upma recipes are very common in many south indian households and are mainly prepared as breakfast recipes. typically it is prepared with semolina, but these days the recipe is easily extended to other ingredients like vermicelli, oats, broken wheat and also millets. out of these bambino or mtr vermicelli upma recipe is a popular recipe. The taste is derived mainly from the onions and vegetables with hint of lemon juice topped at the end of recipe.

INSTRUCTIONS

firstly, in a kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp urad dal, 1 tsp chana dal, 1 dried red chilli and few curry leaves. also, add handful peanuts and roast till turn crunchy on low flame. now add 1 inch ginger and 2 green chilli. saute well. further, add 2 tbsp onion and saute slightly. also add 2 tbsp peas, 2 tbsp carrot, 2 tbsp capsicum and 2 tbsp beans. saute for a minute. additionally, add ½ tsp turmeric and ½ tsp salt. saute for a minute. cover and cook for 2 minutes or till vegetables turn soft. add in cooked roasted vermicelli and mix gently. do not over mix as otherwise it will get mashed. now add 2 tbsp coriander and ½ lemon. mix well. finally, serve vermicille upma with hot masala chai for morning breakfast.