MOODY FOODIE IDEAS!

  Ingredients 1 ½ cups wheat flour ½ cup chopped walnuts 1 tsp cinnamon powder 1 tsp ground ginger (optional) ¾ cup brown sugar 1 tsp baking soda 1 tsp baking powder ¼ tsp salt 1 ¼ cup fresh yogurt ¼ cup refined oil 1 tsp vanilla essence 1 tbsp white vinegar 2 pears   Peel and chop the pears. Stew them in microwave with a tbsp each of water and sugar for 5 mins.   In a bowl sift together all the dry ingredients together. Add the walnuts. In a separate bowl whisk together all wet ingredients. Add the stewed pears.   Add dry ingredients into the wet ones. Mix to form a batter.   Pour into a greased dish. Top with some walnuts and pear slices (optional) and bake in the microwave for 35 or until a toothpick inserted comes out clean. Enjoy warm at tea time!

  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!