Fresh Aloe Vera Summer Salad
Aloe Vera Salad – A cooling fresh salad for the hot summer days. This is my brunch after my long morning walk! This salad wakes you up, refreshes you and cools you down. It is a great picnic salad or post workout salad.
Aloe Vera facilitates digestion and helps to rid the body of toxins. It has cooling and soothing properties. It improves the functioning of the kidneys, liver and gall bladder. It is also good for the skin. Aloe is used widespread in topical treatments but is also good taken internally in juice and salads.
Important: Pregnant women and young children (below five) are advised against taking aloe internally. I am sure google has the explanations as to why.
Asparagus Dip | Creamy Simple Asparagus Spread
This Asparagus dip, is extremely quick and easy to make! Quite tasty and even kids will enjoy this vegetable in spreadable form! I am always looking for ways to get the kids to eat certain veggies.. Sometimes, a dip is the easiest way to achieve this. Creamy and tasty, its super, served with toasted pita wedges.
Asparagus is a member of the lily family and has been found to be an aphrodisiac, since ancient times. It is packed with nutrients. High in vitamin K, folate, vitamin C, beta -carotene, vitamin E, zinc, manganese and selenium.
It’s also especially rich in detoxifying compound, glutathione, which can help destroy carcinogens. For this reason, asparagus may help fight or protect against certain cancers.
Makki ki Roti Sarson ka Saag | Punjabi Cornmeal Flatbread and Mustard Greens
Makki ki Roti Sarson ka Saag, a traditional duo in the Cuisine of Punjab, often makes its way to the dining table in the Colder Months. ‘Makki ki Roti’ is flatbread made from Maize flour or Indian Cornmeal. It is yellow in color and slightly finer than regular cornmeal. ‘Sarson’ refers to Mustard Greens which is one of the three green leafy vegetables used in this highly nutritious dish. Along with Sarson, ‘Bathua Leaves‘ are used as well. These are the leaves of a weedy plant, which have a waxy coating. Both the Sarson Leaves and Bathua Leaves need a good scrubbing and rinsing. The stems of Sarson may be used but must be de-stringed, the way you de-string string beans before chopping. The leaves may be chopped up coarsely and rinsed several times to remove all the earthy undertones that could ruin the dish if not washed thoroughly. Same with the Bathua Leaves, they must be scrubbed to remove the waxy layer under the leaves, in a basin of water with some effort before rinsing well in a colander. If you can not find the Bathua Leaves you can combine the Sarson with ‘Palak’ (Indian Spinach) which is more common.
The freshly made hot Makki ki Rotis served with the Mixed Greens Side, Onion Rings, and Home made White Butter… I feel like I am on one of my road trips through India again…There is something so enjoyable about the rustic and humble regional dishes that makes you appreciate how simple life could actually be if you wanted it to be.
Khandvi | Gujrati Besan Roll Snack
Khandvi is a a Gujarati Snack Roll made of Chickpea Flour (Besan) and Buttermilk. It is really easy to make, The super smooth rolls are filled with savory or sweet coconut filling and seasoned lightly. I love how smooth and soft the rolls are. They just ‘dissolve’ in your mouth! And the best thing is this recipe requires very little oil.. so you can add it to your list of Healthy Snacks!
Arabian Grilled Chicken Recipe | Djaj Mashwi | Al-Faham Djaj
This Arabian Grilled Chicken الدجاج المشوي is my favorite way to do Chicken on the Grill. SO SO EASY. All you need is chicken breasts, some powdered spices, dried herbs and you can make this delicious and appetizing grilled chicken right at home on your grill pan! I serve it with Simple Arabian Pilaf, Soup and Garlic Sauce. Quick and Tasty Meal, I assure you!
Oats Pongal |Indian Oats Recipes | Quick Breakfast
Oats Pongal is a super quick savory breakfast which is a healthier and simplified version of the Rice Pongal.
‘Pongal’ is a festival celebrated in Southern India to celebrate the Harvest Season. ‘Pongal’ is a derivation of the word ‘Pong’, which means to ‘boil over’ or ‘spill over’.
There are two dishes associated with this festival. One savory and one sweet. The savory version is called Ven Pongal (White Pongal) or Khara Pongal (Spicy Pongal). It is a very common breakfast item in parts of the South. The sweet version is called Sakkara Pongal (Sweet Pongal).
If the dish is simply called ‘Pongal’ it is referring to the Savory Version. The savory version is a very satisfying and quick breakfast ( or anytime) dish. It is often served with Chutney , Sambar and ‘Vadai’ (lentil fritters).
In our home, the day starts very early. I need to make breakfast and pack lunches by 6:30 am. Anyone in the same shoes will know how important it is to have a few quick breakfast dishes that you can prepare even when you are half asleep. Trying to make healthier breakfast in the morning, I often use oats and quinoa.
This Oats Pongal Recipe is so simple to make and keeps you feeling fully loaded and ready to go! Perfect for those who like a quick, savory breakfast.
Baked Fish and Chips – Healthier Choice
There are a few versions of Fish and Chips, that I absolutely adore. My Crumbed fish and chips for example, which my kids love. It is darker and more seasoned with a special jalapeño sauce marinade. This baked version however, is made more simplified. Seasoned very lightly, and baked so that it’s healthier. And it’s still so yummy! I make this when I am pressed for time. If making home made fries, make sure to soak the cut fries in water before baking. I love using my new crinkle cutter!
Pineapple Pachadi – Sweet and Savory Pineapple Curry with Yoghurt and Coconut
Pineapple Pachadi is a deliciously different type of curry. The punch of raw mustard seeds blends so well in this yoghurt and coconut based curry with fresh pineapple! Feel the tanginess. Enjoy the sweetness. Savor the Flavor!
This is one of the dishes prepared for the Onam Sadhya.
Simple Bean Sprout Salad with Mint
A fresh and simple Bean Sprout Salad thats great as a side dish with grilled meats, chicken or seafood. I especially love it with my curry leaf fried chicken. I should get to that post soon. This salad is made with basic, simple ingredients that you might already have in your fridge.
Jeeraka Kanji – Simple Cumin Rice Porridge
Jeeraka Kanji or Cumin Rice Porridge is a staple in many homes during the month of Ramadan. It goes down so easily. Soothing and filling at the same time.
There is a more spiced version of this porridge made with chicken. This is served in Singapore and Malaysia at the mosques during Ramadan. In India, there is a version containing meat and vegetables too. I much prefer this lighter, simpler version which we make regularly. It can be made more savory by adding some crisply fried shallots or onion on top. I don’t bother with that either. Plain Simple Jeeraka Kanji is my favorite.
It’s a great option for the Suhūr (Pre-Dawn Meal) during Ramadan too.
When someone at home has the flu or has lost appetite for some reason this is the perfect nutritional dish to prepare. My girls also had this often during their first year, after they started solid foods.