MOODY FOODIE IDEAS!

    Ingredients 400 g fresh yogurt 300 g mixed fruits (canned), drained 1 tsp vanilla essence 100 g icing sugar Chocolate bar with nuts   Place the yogurt in a seive lined with kitchen towel or muslin cloth. Cover, place some weight on it and let it stand for half an hour.    In a bowl whisk together yogurt, vanilla and sugar.   Spoon half of the sweetened yogurt into individual bowls or in a deep dish. Spoon a layer of fruits over it. Cover with the remaining yogurt.   Top with crushed/grated chocolate and refrigerate til serving time, Enjoy the cool dessert after dinner on a summer night!

Ingredients 5 raw bananas 4 -5 dry red chillies 2 tbsp mustard oil 1 ½ tsp cumin seeds 1 ½ tsp Jakhiya/ mustard seeds ¼ tsp asafoetida 1 tsp red chili powder ½ tsp turmeric powder 1 tbsp coriander powder 1/4 cup water Salt to taste  Fresh coriander  Pressure the bananas like potatoes. remove the peel and cut into bite size pieces. Mix chilli powder, salt, turmeric and coriander powder in the water.   Heat oil, bring it to smoking point. Add asafoetida, jakhiya and cumin seeds.   Add the crushed chillies and cook for half a minute.   Add the spicy water and bring it to a boil.   Add the bananas and mix well. Cook covered for 2 mins. Add fresh coriander and enjoy hot with chapatis!

Ingredients 1  ½ cups chopped fresh pinapple 1 ½ tbsp grated fresh ginger 1/4 cup raisins ½ cup raw sugar 4 -5 crushed red chillies ½ tsp salt 2 tbsp white vinegar 2 tsp oil 2 tsp nigella seeds   Heat oil in a pan and add nigella seeds.   Once they crackle add pineapple, ginger, chilli and salt and cook for half an hour or untill the pineapple is soft.   Add the sugar and raisins and cook til sugar dissolves completely. Add the vinegar and cook untill the liquid turns into thick syrup. Enjoy hot or cold with grilled meat or hot paratha!

Ingredients 1 cup Broccoli heads 1 cup Sweet corn ½ cup Cranberry ¼ cup sunflower seeds For Dressing 2 tbsp olive oil 1 tbsp honey Juice and zest of a lemon 1 tsp freshly cracked pepper Salt to taste Place broccoli heads in a microwave proof dish, sprinkle a little salt on it. mix well and cook in microwave for 2 mins. Once cooled, add the berry, corn and sunflower seeds to it. Make dressing in a bowl or jar. place all to ingredients together and whisk well until the salt dissolves. Pour over the salad and mix just before serving. A perfect side with almost anything!

Ingredients ½ cup grated cooked beetroot ¾ cup fresh yogurt ½ tsp sugar Salt to taste 1 ½ tsp oil  1 green chilli, finely chopped 1 tsp cumin seeds 1 sprig curry leaves   Mix together yogurt, salt, sugar and beetroot.   Heat oil, add cumin seeds, chilli and curry leaves and fry for 30 secs.    Add to the yogurt and mix well. Garnish with fresh coriander and enjoy as a side with your meal.

Ingredients For Spinach layer 2 cups spinach, blanched 2 green chilies 4 cloves garlic, minced 1 small onion, finely chopped 1 tbsp plain flour ½ cup warm milk 1 tsp oil 1 tbsp butter Salt and pepper to taste For Potato Layer 4 large potatoes, boiled and pealed  ½ cup warm milk 2 tbsp butter Salt and pepper to taste ½ cup boiled corn kernels 2 tbsp parmesan 1 tbsp dry parsley Freshly cracked pepper To prepare the spinach, heat oil and butter and sauté garlic and onion for 2 minutes. Turn down the heat and add flour and cook for a minute stirring constantly. Stir in milk and  cook on low heat til milk bubbles.  Grind coarsely spinach and chilies together and add to the milk mixture along with salt and pepper. Bring it to a simmer. Take it off the heat  Roughly mash the potatoes. Mix milk, butter, salt and pepper into it.  In a greased microwave safe dish spread half of the mashed potatoes.   Spread corn on the pot

Ingredients For Batter 2 cups grated zucchini ½ cup semolina(sooji) ¼ cup gram flour(besan) ¼ cup corn meal(makki ka atta) 2 tbsp rice flour ½ cup fresh yogurt 1 ½ tsp ginger green  chilli paste 1 tbsp coriander powder ¼ tsp turmeric powder 1 ½ tsp cumin powder ¼ tsp citric acid 1 tbsp sugar Salt to taste For Tempering 2 tbsp  oil ½ tsp asafoetida 2 tsp mustard seeds 1 tbsp sesame seeds 2 sprigs curry leaves   Blend all the ingredients for the batter together.   Add just enough water to have dropping cosistency.    In a pan heat the oil and add asfoetida, mustard seeds, cumin seeds and curry leaves.   Spread the batter evenly on the oil.   Turn down the heat and cook covered for 10 mins. Flip over by sliding on a plate. Cook for 3 mins. Cut in squares and enjoy as snacks or as breakfast!

  Ingredients 1 cup cooked boneless fish 2 medium boiled and pealed potatoes 2 tbsp chopped coriander 1 ½ tsp ginger garlic paste 2 chillies finely chopped 1 tbsp coriander powder 1 tsp cumin powder 1 tsp paprika ¼ tsp turmeric powder 1 small onion finely chopped 1 ½ tbsp fresh bread crumbs Salt to taste Oil for brushing   Mash the potatoes and shred the fish.   Mix all ingredients together into a soft dough   Shape into cutlets between your palms. Brush with oil.    Cook on hot non stick pan on high heat.   Flip ove rand cook untill you get the desired colour. Enjoy hot with a glass of wine or beer!