MOODY FOODIE IDEAS!

  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.

  Ingredients 1 ½ cups Chickpeas, soaked overnight 1 ½ tsp tea leaves 1 large onion, finely chopped 1 -2 bay leaves ½ tsp Turmeric powder 1 tsp kashmiri red chili powder 1 tsp black salt Salt to taste For Spice Mix ½ tsp cloves A small stick of cinnamon 1 tsp black pepper corn 1 very small piece of nutmeg Seeds of 2 black cardamoms 1 tbsp Dry pomegranate seeds 1 ½ tsp ground cumin 1 ½ tsp ground coriander 1 tsp ground fennel ½ tsp caraway seeds 1 tsp mustard seeds Roast all the ingredients for spice mix for a minute. Cool and powder.   Pressure cook the chickpeas with black salt and Tea bag( tea leaves tied in a muslin cloth) for 3 whistles .       In a large pan heat 1 tbsp of oil and add the bay leaf and onion. Fry untill soft.  Remove the tea bag. Add chick peas, spicemix, turmeric and  chili powder. Add water and salt to taste. Simmer covered for 5 mins. Serve garnished with fresh coriander. Enjo

Ingredients 2 cups chopped chaulai leaves 3  cloves of  garlic 2 green chillies 1 cup fresh plain yogurt 1tsp oil 1 tsp cumin seeds Salt to taste    Cook the leaves in the microwave for 5 mins. Cool and grind it together with garlic, chillies and salt. Mix in with Whisked yogurt.   Heat oil in a pan, add cumin seeds and fry for a minute. Pour over the raita. Enjoy with a meal or with kebebs!

  Ingredients 4 raw bananas 1 large potato 1 heaped tbsp rice flour 1 large onion, finely chopped 4-5 green chillies, finely chopped 2 tsp ginger garlic paste 1 tbsp chopped coriander 2 tbsp cumin and coriander powder 1 tsp red chili powder(optional) Salt to taste juice and zest of 1 lemon   Cook the bananas and potato and peal   Mash the potato and bananas and mix with all the ingredients.   Shape into cutlets between wet palms and shallow fry until both sides are golden. Enjoy hot with fresh chutney or sauce!

  Ingredients 1 raw mango 1 cup chopped fresh  coriander 6-7 green chillies 1” fresh ginger 1 tsp cumin seeds 1 tbsp sugar Salt to taste   Wash and peel the mango. Remove the stone  and cut cut into small peices.  Grind all ingredients together.

  Ingredients 250 g fresh Lotus stem 1 large carrot 4 tbsp chopped fresh coriander 3 tbsp toasted and crushed peanuts For Dressing 1 tbsp soy sauce 1 ½ tbsp apple cider vinegar 1 ½ sesame seed oil 1 tbsp sugar  2 green chillies, deseeded and  finely chopped Salt to taste toasted sesame seeds for garnish  Peel and slice the lotus stem. Immerse the slices in 3 cups cold water and 2 tbsp vinegar for 10 mins .   Rinse and boil in water with salt for 5 mins.   Drain and rinse.   Cut the carrot in half lengthwise and slice. Toss together lotus stem, carrot, peanuts and corriander in a large bowl.  In a screw top jar mix all the ingredients for dressing and shake well till the sugar dissolves. Dress the salad in serve garnished with toasted sesame.