MOODY FOODIE IDEAS!

  Ingredients 500 g minced chicken 1 cup broken wheat 1 tbsp each of split chickpeas, split green gram and split black gram, washed and soaked 4 large onions, sliced and fried Handful of mint leaves Handful of coriander leaves ¼ cup crushed cashewnuts 7-8 black pepper corns 1 tsp caraway swwds 7-8 cloves 7-8 green cardamom 1 tbsp meat masala 1 tsp turmeric powder 1” cinnamon stick 1 medium onion finely chopped 1 tbsp oil 2-3 tbsp ghee For the marinade ½ cup fresh yogurt 1 tsp each ginger, garlic and green chili paste ½ tsp turmeric powder 1 tsp red chili powder ½ tsp salt   Mix the chicken and marinade and keep covered for ½ an hour.   In a pressure cooker heat the oil and add caraway seeds, cloves, cinnamon and cardamom. Add the onion and fry til golden.   Add wheat, dals, turmeric, 3 cups water and salt to taste and pressure cook.   Add the chicken and  rest of the ingredients and...

Ingredients 2 ears of corn 1 large onion, sliced 1 large tomato, chopped 2/3 cup mixed boiled beans 2-3 green  chilies, chopped 1 cup chopped fresh mint For Dressing 1 tbsp Mustard oil 1 tbsp honey Juice of 1 lemon ½  tsp kashmiri chili powder or paprika 1 tsp cumin powder Salt to taste   Grill the corn and remove the kernels.   Mix the vegetables together. In a screw top jar shake together all the ingredients for dressing, Tosss the salad in the dressing and enjoy the freshness!

Ingredients ½ kg tender sponge gourd 1 ½ tsp cumin seeds 2 tbsp groundnut oil Spice Mix For Stuffing 2 tsp fennel powder 1 tsp cumin powder 1 tbsp coriander powder 1 tsp kashmiri chili powder ½ tsp black salt Salt to taste ½ tsp turmeric powder ¼ tsp asfoetida 1 tsp garam masala 1 ½  tsp gratedfresh ginger 2 finely chopped green chilies 2 tbsp finely chopped fresh coriander Juice of ½ lemon   Mix all the ingredients for stuffing together. Keep aside   Peal the gourds and cut each  into 2. Slit each piece lengthwise. Spoon the stuffing into the gourd.   In a wide pan heat oil and temper with cumin seeds.   Place the gourd cut in a single layer. Cook covered for 15 mins turning to cook on all sides. Garnish with fresh coriander and enjoy with hot rotis!

  Ingredients 5 hard boiled eggs Plain flour for coating 4 large boiled potatoes 2 tsp ginger garlic paste ½ tsp freshly ground pepper 1 tbsp corn flour 1 tbsp parsley Salt to taste Bread crumbs for coating Oil for frying   Mash the potatoes and mix ginger garlic paste, parsley, salt pepper and corn flour into it. Divide into 5 portions.  Peal the eggs and coat each egg with plain flour.   Flatten the potato mash on a plastic sheet, place an egg in the center and wrap it around the egg.   Roll the potato covered egg in bread crumbs to coat it.   Deep fry in oil until golden. Enjoy hot with sauce or chutney!

  Ingredients 2 ripe peaches For the filling 1 tbsp crumbled cottage cheese (paneer) 1 tbsp crushed walnuts ½ tsp cinnamon powder 1 tbsp raw sugar A small pinch of salt  Mix the ingredients for filling together in a bowl.  Cut the peaches into half and remove the stones. pile the cheese -walnut mix on each half. Bake in the microwave for 20 mins.   Serve hot with whipped cream or ice cream!

  Ingredients 1 large mango 1 cucumber Seeds of 1 pomegranate 1 large tomato ½ cup chopped coriander For Dressing 1 cup yogurt 1 tsp paprika Zest of 1 lemon Salt to taste   Chop the fruits and vegetables into bite size pieces. Mix all together and chill.   In a seperate bowl, whisk together all the ingredients for the dressing. Enjoy cold with dressing poured over.