Sep 19, 2015

Corn Methi Masala Curry


·         1 Cup Fresh Fenugreek Leaves or Fresh Methi), chopped
·         1 Cup Frozen or fresh  Corn
·         2 Tbsp Cashew Nut – soaked in water
·         1 inch piece Ginger
        1piece garlic
·         2 Green Chilies (optional)
·         1 Tomato, chopped
·         1/2 Tsp Cumin Seeds (Jeera)
·         1 Tsp Red Chili Powder
·         1/2 Tsp Turmeric Powder
·         1/2 Tsp Garam Masala Powder
·         Salt to Taste
·         1 Tsp Sugar (optional)
·         2 Tbsp Oil / Ghee

1.       In small bowl soak cashew nut in 1/4 cup warm water for 30 minutes.
2.       Grind together cashew nuts, ginger, garlic, green chili and tomato, into smooth paste.
3.       Heat nonstick pan on medium heat, add oil or ghee.
4.       Add cumin seeds, until seeds crackle.
5.       Add cashew paste cook until oil separates, stirring occasionally.
6.       Add chopped methi leaves and stir fry for 2 minutes.
7.       Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well.
8.       Add corn with 1/2 cup of water, cook for 5 minutes or until thick.
9.       Serve hot with roti, chappati, paratha or rice.

Sep 17, 2015

Spicy Pepper Popper


·         8 each – bell pepper, mini
·         1/2 cup (8 fl oz) – yogurt, plain, low-fat
·         1/2 cup – cream cheese
·         ¼ cup corn kernel


1.      Slice bell peppers and remove seeds.
2.      Mix together cream cheese and yogurt.
3.      Fill peppers with cheese/yogurt mixture.
4.      Sprinkle corn top of peppers
5.      Bake at 375 degrees F for 12-15 minutes.
6.      Serve warm.

Corn and Spinach Toast / Corn Bruchetta


      Sweet corn kernels - 2 cups
Fresh spinach – 2 cup chopped
1 1/2 tbsp butter
2 Tsp white flour
1 1/4 cup milk
1 1/2 tsp lemon juice
1/2 tsp ginger finely grated
1 tbsp fresh jalapeno, finely grated (or more if you prefer spicier)
1 tsp sugar
½ tsp salt
½  Black pepper
8 slices bread, sandwich size OR slices French Bread (your choice)
cheddar cheese, grated (optional)


1.    Heat a medium non-stick pot to medium heat. Add the butter and wait until it is melted.
2.    In the meantime chop the Spinach in the microwave and set aside.
3.    Add the flour to the pot and whisk until all the butter is mixed in. You should have a paste like consistency. Cook the butter and flour for a few minutes while mixing continuously (the mixture should bubble slightly from cooking) until it is light brown.
4.    Slowly add in the milk and mix continuously until the flour/butter mixture is completely blended into the milk. 
5.    Turn the heat to medium/low and continue to whisk. When you first start to notice the sauce thickening, add the grated ginger, jalapeno, and lemon juice. Continue to stir until the sauce has thickened (note: the thickness should be such that the sauce still pours off the spatula).
6.    Turn the heat to low and add salt, sugar, and pepper to taste.
7.    Next mix in the corn kernels and spinach. Cook for another 5 minutes. Adjust the amount of sugar/salt/pepper if needed. Turn off the heat.
8.    Bake the slices of bread in the oven at 350 until toasted. If you put the slices of bread on a pan, be sure to flip the pieces half way so that both of the sides are toasted.
9.    Spoon the hot mixture on each slice of bread.
10. (optional) Top with shredded cheddar cheese and bake at 350 for another few minutes until the cheese has melted. Enjoy with your favorite hot sauce!

Dry Fruits Bar

Easy and quick recipe for making healthy and delicious dry fruits Bar for the kids. This recipe is a no ghee/oil, no sugar and a vegan recipe.

·         1 cup chopped dates (remove the seeds)
·         2 to 3 tbsp almonds or badam
·         2 tbsp raisins
·         1 to 2 tbsp cashews
·         8-9 whole dry figs
·         1 to 2 tbsp Oats (optional)
·         1tsp chia seeds
·         1tsp flax seeds
·         2 green cardamom pods, peeled and seeds crushed
1.    Roast the almonds in a pan till they get browned. Cool them.
2.    Then grind the almonds coarsely.
3.    Chop the dates and figs.
4.    Powder the cardamom seeds, chia seeds and flax seeds coarsely.
5.    In a dry grinder add the chopped dates, figs, raisins, cashews, Oats and cardamom powder mixture.
6.    Add the ground almonds and grind to a coarse mixture.
7.    Spread on a tray or plate and make it flat for ½ inch thick and let it set for 20 mins.
8.    Cut them square or rectangle shapes.
9.    Dry fruit bars are ready.
10.   Serve them immediately or store in an air tight container and refrigerate.
Optional – Any nuts (Chia seeds, flax seeds, Cranberries, pistachios, Walnuts etc. ) can be added to this bar. Be creative.