Daal Soup

Ingredients:
1/4 cup green mung daal, 1/4 cup toor daal, 1/4 cup chana daal, 1/4 cup split moong daal
1/2 tsp turmeric powder
1/2 tsp chilli powder
1tsp cumin powder
1tsp coriander powder
1/4 tsp garam masala powder
5 cups water
1 tbsp vegetable oil & 1tsp ghee/butter
finely chopped coriander leavesor cilantro for garnish
salt to taste
1/2 cup chopped onions
1 large tomato chopped

1tsp ginger garlic paste or minced

Directions:
Wash & soak the lentils all together.
In a pressure cooker add oil, ghee & add the onion, ginger garlic paste, tomatoes & fry them for a minute.
Add all the dry masala, salt & lentils & 5 cups of water & pressure cook the lentil for 1 whistle.
If its thick add some more water & boil for 5mins.
Garnish with cilantro & serve hot anytime.

Baked vegetable Enchiladas

Baked vegetable Enchiladas

Ingredients for Enchilada Sauce:

1 Serrano chili chopped

1 tsp red chili powder

1 tsp self-rising flour

1 tsp. cocoa powder

1 tbsp fresh garlic minced

1 tsp cumin powder

1 tbsp salt

1 tsp oregano

1 cup water

1 small chopped onion

1 (8 ounce) can tomato puree

3 tbsp enchilada sauce mix powder (from store)

Directions for sauce:

Fry the onions, Serrano peppers, garlic in 1 tsp olive oil. Combine all dry ingredients in a small bowl. Stirring constantly slowly add enough of the water to the dry ingredients to make a thin paste. Pour into pan and add rest of water and cook over medium heat, stirring constantly. Stir in the tomato puree &let it thicken. Grind it in to a fine paste & boil until it thickens.   Add more chilly powder if u need more spicy.

Ingredients for rolling tortillas:

6 tortillas

2 cups Monterrey jack cheese & cheddar cheese

1 cup chopped onions

1 cup red bell peppers

1 tsp salt

1 tsp black pepper

Enchilada sauce

Spring onions & olives for garnish

Directions for rolls:

Melt 2 tbsp butter in a pan & fry the chopped onions, chopped red bell peppers. Add some salt, cheese, cilantro, black pepper & keep it aside. Grease a baking dish. Take a tortilla & spread 1 tsp. of enchilada sauce & then put 1/3 cup filling in center of each tortilla & roll it. Place each roll in a baking dish with seam side down. Repeat with remaining tortillas. Cover the rolls with remaining enchilada sauce, and then sprinkle some cheese for garnish.

Bake the enchiladas for about 35 minutes. Sprinkle some olives, spring onions & serve.

Tip:

Instead of onions & bell peppers you can add re fried beans for filling the tortillas.

You can add olives & jalapenos inside with beans too.

7 layer bean dip

Ingredients:
1 can refried beans
2 tbsp hot sauce
Spring onions cut into 1 inch pieces for garnish
½ cup salsa
1 cup sour cream
1 ripe avocado chopped in to cubes
2 tsp garlic powder
3tbsp Chopped black olives
2tbsp chopped jalapenos
1cup Monterey jack cheese/cheddar cheese/mozzarella cheese
Tortilla chips for serving

Directions:
1. Heat refried beans in small nonstick pan over medium heat & season with hot sauce. Transfer the beans to a small deep baking/casserole dish. 
2. Add cheese on top of the beans & let it melt in the oven a little.
3. Put one layer of chopped jalapenos, then chopped olives. Next add a layer of the salsa on top.
4. On top of the salsa put a layer of chopped avocados, sprinkle some garlic powder. Lastly add a layer of sour cream & top it off with another layer of cheese & bake in the oven until the cheese melts.
5. Garnish with spring onions & serve it with tortilla chips.

Cucumber Cups

Ingredients:
1 long English Cucumber cut in 1/2 inch pieces
1/4 cup moong sprouts
1/2 tsp oil
¼ tsp cumin seeds
1 tsp grated ginger
1/8 tsp black pepper
1/4 tsp salt/ black salt
Few drops of lemon juice
1/2 tsp jeera pwdr / cumin pwdr
How to make sprouts: Soak the whole moong for 10 to 12 hours or overnite. Soaked moong will be double in volume.
Drain the water completely and loosely wrap the beans with a muslin or cheesecloth or any thin napkin. Store the soaked beans in a warm dark place.After a day you will see the sprouts in the moong. That means it ready for use.
Method:
In a small frying pan, heat the oil on medium heat. Add cumin seeds, grated ginger & rest of the ingredients including the sprouted moong. Cook for 2-3 minutes until sprouts are tender.Add lemon juice, stir and set aside.
Take cucumber slices and scoop out the seeds, creating small bowls. Don't make a hole in it.
Fill the cucumber slices with moong sprouts.Serve cold or at room temperature.

Corn, Avocado Salad

Ingredients:
·4 kernels ears of corn
·1 sliced Hass avocado Ripe
·1/2 cup thinly sliced red onions
·1/4 cup fresh mint or cilantro
·1 tbsp fresh lime juice
·1 tsp black pepper
·1/2 tsp  salt
Method: Microwave corn in microwave or grill to medium-high rotating often on a grill, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Slice the avocados & gently toss with onion, corn, mint, lime juice, black pepper, and salt.

Bean Tostada

Mexican dishes have always been my favorite. This one’s on top of my list now.It’s simple to make and tastes fantastic. And I am 100% sure you are gonna love this one!!! This is so quick and easy - perfect for those nights when you don't feel like cooking & want something light and delicious.

• Tostadas 1 packet
• Refried beans tin
• 1cup Shredded any cheese
• Diced tomatoes
• Green onions, sliced(optional)
• Lettuce, chopped
• Sour cream
• Guacamole  (ready or homemade)
• Sliced black olives (optional)
• Cilantro, chopped
• Lime wedges, optional
• Hot sauce or salsa
Heat the refried beans in a bowl & mash it well in a microwave.
Chop all the ingredients & set aside. Make the guacamole & set aside. Layer the tortilla in a serving plate with a layer of beans, some cheese, lettuce, sour cream, guacamole, black olives, tomatoes, green onions, cilantro and some cheese again.
Serve with lime wedges and hot sauce or salsa. Enjoy.

Chocolate Covered Strawberries

1 cup semi-sweet chocolate chips 
1tsp margarine
approximately 10 strawberries

Method:
Rinse strawberries and dry completely.
Melt chocolate in a double boiler, stirring occasionally, until smooth. In the double boiler make sure the upper
bowl doesn't touch the water below.  Remove from heat once it is melted. 
Push a toothpick into the stem end of the strawberries. Dip strawberries into the melted chocolate. Place it on a
wax paper to dry. Allow to set.
Once it is set, melt white chocolate and drizzle over the dipped strawberries.
Allow to set and serve. 
Tip: dont chill in refridgerator

Wheat Pancakes

Ingredients:

• 1cup of whole wheat flour
• 2 tbsp brown sugar or white sugar
• 1/2 tsp cinnamon  powder
• 1/4 tsp baking soda
• 1 cup milk
• 1tbsp Vegetable oil
• 1tsp flaxseed powder (optional)

Directions:

1. Put all dry ingredients in a large mixing bowl, adding the milk last.
2. Use the electric mixer or a whisk to remove any lumps and make a nice batter.
3. Leave the batter to set for 10 mins.
4. Put the skillet on the stove and set the burner on medium high.
5. Pour a big ladle full of the batter onto the skillet to form each pancake.
6. Flip the pancakes after one minute and cook the opposite side until golden brown.
7. Flip them again as needed. Then remove them from the heat.
8. Serve them with blueberry sauce, raspberry sauce or maple syrup.
9. You can even add some fresh blueberries to the pancake.

Sweet Potato Fries

By sweet potatoes, I mean the orange-fleshed tubers with brownish skin which at the supermarkets are often mislabeled as “yams.”
Sweet potatoes have a low glycemic index and they’re an excellent source of vitamin A & vitamin C. Sweet potatoes also provide vitamin B6, potassium, fiber, manganese, copper and iron. When you see the nutritional values accompanying this week’s recipes, you’ll find that sweet potatoes offer all of this at a relatively low caloric price.

 Ingredients

Seasoning: 

2tsp salt 

1/4tsp black pepper 

1/4 tsp garlic powder 

Olive Oil, for tossing 

2 long sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips 

Method:

Preheat oven to 425 degrees F.

Line a baking tray with parchment paper or foil. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with salt, black pepper, garlic powder. Toss them again well.Spread the tossed sweet potatoes in single layer on the prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally at about 20 minutes. Let cool 5 to 10 minutes before serving.

Whole Wheat Banana Bread

Ingredients:
1/2 cup  butter
3/4 cup white sugar
1 1/2 cups whole wheat flour
1 tsp baking soda
1tsp baking powder
1 tsp salt
3 very ripe mashed bananas
2 tsp vanilla essence
½ cup milk
Chopped  walnuts (optional)
Method:
Preheat oven to 350 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
In a large bowl, cream the butter and sugar and add vanilla essence.
Sift in the flour, baking soda, baking powder and salt.
Blend in the mashed bananas. Stir in the chopped walnuts.
Add extra milk if the batter is too thick.
Pour batter into the greased loaf pan.
Bake in preheated oven for 60 minutes, or until the toothpick comes out clean.