Quinoa & Carrot Patties

 

Baked Quinoa & Carrot Patties (Healthy, Gluten-Free, and Vegan-Friendly)

If you’re looking for a nourishing, protein-packed plant-based recipe, these baked quinoa and carrot patties are a perfect choice. They’re crisp on the outside, tender on the inside, and full of vibrant flavors from fresh herbs, warm spices, and a creamy yogurt–mustard sauce. Whether served as a snack, a light meal, or tucked into wraps, these patties are wholesome and incredibly satisfying.

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Ingredients

For the Patties:

• 200 g quinoa (about 1 cup)

• Water for soaking

• ½ tsp salt

• 400 ml water (about 1 ⅔ cups) for cooking

• 2 tsp chia seeds (or substitute 2 regular eggs)

• 75 ml water (about ¼ cup) for chia egg

• 1 onion, finely chopped

• Olive oil

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp turmeric

• Salt and pepper, to taste

• 200 g carrots (about 1 ½ cups), finely grated

• 2 tsp sunflower seeds

• A handful of fresh parsley or cilantro, chopped

• 1 tbsp chili flakes (optional)

• 80 g flaxseed or chickpea flour (about ⅓ cup)

For the Yogurt Mustard Sauce:

• 150 g plain yogurt (about ⅔ cup)

• 1 tsp mustard

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 garlic clove, grated or minced

• 1–2 tbsp finely chopped parsley or dill

• Salt and pepper, to taste

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Instructions

Prepare the Quinoa

1. Rinse the quinoa well, then soak it in water for 20 minutes.

2. Drain, add 400 ml of water and ½ teaspoon of salt.

3. Cover and cook for 15–20 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside to cool.

Make the Chia Egg

4. Combine chia seeds with 75 ml of water.
   Let them swell for about 10 minutes until gel-like.
   (Alternatively, use 2 regular eggs.)

Cook the Aromatics

5. Heat a little olive oil in a pan.
   Add cumin, garlic powder, and turmeric. Stir and warm the spices for about 30 seconds.

6. Add the chopped onion and cook until soft.

7. Season with salt and pepper.
   Remove from heat and let cool slightly.

Combine the Ingredients

8. In a large bowl, mix together:

   • Cooked quinoa

   • Grated carrots

   • Sunflower seeds

   • Chopped parsley or cilantro

   • Chili flakes (optional)

   • Cooked onion mixture

   • Chia egg

9. Stir everything together until well combined.

10. Add flaxseed or chickpea flour gradually, mixing until the mixture holds together.

Shape and Bake

11. Preheat oven to 180°C (350°F).

12. Grease a baking tray.

13. Lightly oil your hands and form the mixture into patties.

14. Arrange on the tray and brush the tops with a little oil.

15. Bake for 15 minutes, or until lightly golden.

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Make the Yogurt–Mustard Sauce

16. In a bowl, whisk together:

• Yogurt

• Mustard

• Lemon juice

• Olive oil

• Garlic

• Chopped herbs

• Salt and pepper

17. Mix until creamy and smooth.

Falafel

 

Crispy Homemade Falafel

There’s nothing quite like the taste of freshly made falafel—crunchy on the outside, tender and flavorful on the inside. This recipe uses dried chickpeas (never canned!) for the perfect texture and authentic taste. Whether you tuck them into warm pita or serve them over a fresh salad with creamy tahini, these falafel are a guaranteed crowd-pleaser.

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Ingredients

Falafel Mixture:

• 2 cups (400 g) dried chickpeas — do not substitute canned; see notes

• 1 small onion

• 4 garlic cloves

• ⅓ cup fresh parsley

• ½ cup fresh cilantro

• 4 tablespoons (30 g) flour, breadcrumbs, or chickpea flour (gluten-free option)

• 1¼ teaspoons salt

• ¼ teaspoon black pepper

• 1 teaspoon cumin

• 1 teaspoon paprika

• 2 teaspoons baking soda

• Oil for frying

For Serving:

• Pita bread

• Chopped salad

• Tahini sauce

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Instructions

1. Soak the Chickpeas
   Place the dried chickpeas in a large bowl and cover them with 2–3 inches of cold water. Let them soak overnight. The next day, drain and rinse well.

2. Blend the Mixture
   Add the soaked chickpeas to a food processor along with the onion, garlic, parsley, cilantro, baking soda, and all the spices. Pulse until the mixture is finely processed—smooth but still slightly crumbly.

3. Combine and Chill
   Transfer the mixture to a bowl and mix in the flour or breadcrumbs. Cover and refrigerate for about 1 hour to help it firm up.

4. Heat the Oil
   In a deep pan, heat oil to 360°F (180°C).

5. Shape the Falafel
   With slightly wet hands, form the chilled mixture into 1-inch balls.

6. Fry Until Crisp
   Fry 4–6 falafel at a time for 3–4 minutes, or until golden brown and crunchy. Place them on paper towels to drain excess oil.

7. Serve and Enjoy
   Enjoy your falafel on their own or stuffed inside warm pita with fresh salad and a generous drizzle of tahini sauce.

Dosa

Mixed-Dal Dosa (Protein Dosa) — Quick Recipe

Ingredients

• ½ cup green gram (mung dal)

• ½ cup chana dal

• ¼ cup masoor dal

• 2 tbsp urad dal

• 6 almonds

• 2 tbsp peanuts

• Green chili, to taste

• Ginger, to taste

• Curry leaves, to taste

• Salt, to taste

• Water (for grinding)

Method

1. Soak all the dals, almonds, and peanuts in water for ~6 hours.

2. Drain, then grind them with green chili, ginger, curry leaves, and salt, adding enough water for a thick but smooth batter.

3. Let the batter rest for 30 minutes.

4. Heat a nonstick griddle, pour a ladle of batter, spread it, drizzle a little oil, and cook until crispy and golden. Flip only if desired.

5. Serve hot with chutney or sambar.

Quick Breakfast

 Oats and Chocolate Bowl

1. Overnight soaked Oats - 1/2 cup

2. Chocolate Protein powder - 1 scoop

3. Peanut Butter - 1 tbsp

4. Chia Seeds - 1 tbsp

5. Milk (Pistachio or any milk of choice) - 1 cup

6. Fruit of choice

7. Honey (Optional)

Add in all the ingredients 1- 4 and leave overnight in the fridge. In the morning, stir well and add milk and then add 6 and 7. Enjoy the yummy treat.

High Protein Breakfast Bowl

Healthy Bowl

Cottage cheese - 1 spoon

Scrambled egg - 1 

Boiled sweet potatoes - 1 cup

Avocado chopped - 1 

Bagel seasoning - 1 spoon

Hot sauce optional

 

🥬 Cheesecake Factory-Style Lettuce Wraps

A fresh, colorful, build-your-own platter featuring crisp lettuce, crunchy vegetables, soft noodles, and bold-flavored dipping sauces. Perfect as a light lunch, appetizer, or shared dinner.

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🧺 INGREDIENTS

🌿 Base Wrap Ingredients

• 1 head butter lettuce (or iceberg), leaves separated, rinsed & dried

• 2 oz rice vermicelli noodles, cooked and cooled

• 1–2 grilled chicken breasts, thinly sliced
  or sautéed tofu, tempeh, or mushrooms (for vegetarian option)

• 1 medium carrot, julienned

• 1 red bell pepper, thinly sliced

• 1 small cucumber, julienned

• ½ cup shredded red cabbage

• ½ cup mung bean sprouts

• 1 ripe avocado, sliced (optional)

• 2–3 green onions, thinly sliced

• Fresh mint and cilantro, to garnish

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🥣 DIPPING SAUCES (4 Signature Sauces)

1️⃣ Peanut Hoisin Sauce

• ¼ cup creamy peanut butter

• 2 tbsp hoisin sauce

• 1 tbsp lime juice

• 1 tsp soy sauce

• 1 tsp rice vinegar

• 1 clove garlic, minced

• 2–3 tbsp warm water (to thin)

Instructions:
Whisk all ingredients in a bowl until smooth. Adjust consistency with water if needed.

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2️⃣ Homemade Sweet Chili Sauce

• ½ cup rice vinegar

• ½ cup sugar

• ¼ cup water

• 1 tbsp fish sauce (or soy sauce for vegetarian)

• 1 tbsp minced garlic

• 1 tbsp red chili flakes

• 1 tsp cornstarch

• 2 tbsp water (for slurry)

Instructions:

1. Combine vinegar, sugar, ¼ cup water, fish/soy sauce, garlic, and chili flakes in a small saucepan.

2. Bring to a simmer and stir until sugar dissolves.

3. Mix cornstarch and 2 tbsp water, stir into the sauce, and cook for 1–2 minutes until slightly thickened.

4. Cool and transfer to a small bowl.

Store bought option Ingredients:

• ¼ cup Thai-style sweet chili sauce (store-bought)

• 1 tsp lime juice

• Optional: ½ tsp chili garlic sauce for extra spice

Instructions:
Mix in a small bowl. Ready to serve!

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3️⃣ Tamarind Cashew Sauce

• 2 tbsp tamarind paste

• 1 tbsp cashew butter (or peanut butter)

• 1 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tsp rice vinegar

• 2–3 tbsp water, to thin

Instructions:
Whisk together all ingredients until smooth and pourable.

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4️⃣ Hoisin Garlic Sauce

• ¼ cup hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp lime juice

• 1 clove garlic, finely grated

• 1 tbsp water (optional)

Instructions:
Stir all ingredients until smooth. Let sit for 10 minutes for best flavor.

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🛠️ ASSEMBLY

1. Arrange lettuce leaves on one side of a large platter.

2. Neatly group sliced chicken (or tofu), noodles, and all veggies.

3. Garnish with mint and cilantro.

4. Serve sauces in separate small bowls.

5. Let guests assemble wraps: Add fillings to a lettuce leaf, roll, and dip!

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🔧 Tips & Variations

• Add edamame, fried tofu, or pickled carrots for extra protein or crunch.

• Vegan-friendly: Use tofu for protein and substitute fish sauce with soy sauce in the chili sauce.

• Make ahead: Prep sauces and veggies in advance and refrigerate until ready to serve.

• Great for parties—set up as a wrap station.

🥬 Fresh Vegetable Spring Rolls with Peanut Hoisin Dipping Sauce

 

🥬 Fresh Vegetable Spring Rolls with Peanut Hoisin Dipping Sauce

🌯 Ingredients for Spring Rolls (Makes 8 Rolls)

• 8 rice paper wrappers (8.5-inch diameter)

• 2 oz rice vermicelli noodles, cooked and cooled

• ½ cup mung bean sprouts

• ½ cup capsicum (bell pepper), thinly sliced

• 2 leaves lettuce, chopped or torn

• Optional additions: carrot, cucumber, red cabbage, avocado, edamame, fried tofu, green onion, mint, cilantro, or Thai basil

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📝 Instructions

1. Prepare fillings: Cook rice noodles and rinse under cold water. Slice all vegetables into thin strips or matchsticks.

2. Soften rice paper: Dip one wrapper at a time into warm water for 5–10 seconds until pliable. Place on a clean surface.

3. Assemble: In the center of the wrapper, layer lettuce, vermicelli noodles, sprouts, capsicum, and any additional vegetables or herbs.

4. Roll tightly: Fold the sides inward, then roll from the bottom up to form a tight spring roll.

5. Repeat for remaining wrappers. Keep covered with a damp cloth until ready to serve.

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🥜 Peanut Hoisin Dipping Sauce

Ingredients:

• ½ cup sweetened creamy peanut butter

• ¼ cup hoisin sauce

• 1 tablespoon soy sauce

• 1 clove garlic, finely minced

• 2–3 tablespoons warm water (to adjust consistency)

• Optional: Sriracha (for spice), lime juice (for brightness)

• Optional garnish: chopped toasted peanuts

Instructions:

In a small bowl, combine all ingredients. Whisk until smooth and creamy. Adjust with more water if needed for desired consistency. Garnish with chopped peanuts if using.

🥗 Mung Bean Sprout Salad with Lettuce & Capsicum

 

🥗 Mung Bean Sprout Salad with Lettuce & Capsicum

Ingredients (Serves 2):

• 1 cup mung bean sprouts (lightly steamed or raw)

• 1 cup shredded lettuce (any variety)

• ½ cup thinly sliced capsicum (bell pepper – red, yellow, or green)

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Simple Lemon Dressing:

• 1 tablespoon fresh lemon juice

• 1 teaspoon olive oil (or any neutral oil)

• Salt to taste

• Freshly ground black pepper

• Optional: a pinch of red chili flakes for mild heat

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Instructions:

1. Prepare ingredients:

   • Rinse mung bean sprouts. Steam lightly if you prefer them softer; otherwise, keep raw.

   • Wash and shred lettuce.

   • Thinly slice capsicum into strips or julienne.

2. Make dressing:
   In a small bowl, whisk together lemon juice, oil, salt, and pepper (and chili flakes, if using).

3. Assemble the salad:
   In a large bowl, combine mung bean sprouts, lettuce, and capsicum. Pour the dressing over and toss gently.

4. Serve immediately for the freshest texture and flavor.

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✅ Tips:

• For crunch, sprinkle roasted sesame or pumpkin seeds on top.

• To keep lettuce crisp, add the dressing just before serving.

• Add a few torn mint leaves if desired for extra freshness.

Let me know if you'd like a no-oil or Indian-spiced version too!

🌿 Green Mango Salad

🌿 Green Mango Salad

A vibrant, herbaceous salad with a refreshing crunch and zesty dressing—perfect as a light appetizer or side.

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🛒 Ingredients

Serves 4

For the Salad

• 2–3 firm green mangoes (preferably non-fibrous)

• 2 tbsp finely shredded, peeled ginger

• ¼ red bell pepper, thinly sliced

• ¼ red onion, thinly sliced

• A small handful of fresh mint leaves, chiffonaded

• A small handful of fresh cilantro, coarsely chopped

• (Optional: shredded lettuce, toasted pumpkin seeds for extra texture)

For the Dressing

• Juice of 1 lime (approx. 3 tbsp)

• ¼ cup seasoned rice vinegar

• 1 tbsp neutral oil (e.g., canola or grapeseed)

• ½ tsp sugar

• ⅛ tsp salt

• ½ tsp chili flakes

• Freshly ground black pepper, to taste

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👩‍🍳 Instructions

1. Prepare the Dressing
   In a small bowl, whisk together lime juice, rice vinegar, oil, sugar, salt, chili flakes, and freshly ground black pepper until sugar dissolves. Set aside.

2. Shred the Mango
   Peel and shred the green mangoes using a mandoline or shredding peeler. Avoid the pit. Rinse the shredded mango under cold water and drain thoroughly. You should yield about 4 cups.

3. Assemble the Salad
   In a large bowl, combine the shredded mango, rinsed and drained red onion, shredded ginger, bell pepper, mint, and cilantro. If using, add shredded lettuce and toasted pumpkin seeds.

4. Dress and Toss
   Pour the prepared dressing over the salad and gently toss to combine. Adjust seasoning if needed.

5. Serve Immediately
   Mound onto a serving platter and serve fresh. Best enjoyed chilled or at room temperature.

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💡 Tips & Variations

• Mango Selection: Choose firm, green mangoes that are tart and crisp, not ripe or soft.

• Crunch Factor: For extra texture, add toasted pumpkin seeds, crushed peanuts, or crispy shallots.

• Leafy Twist: Shredded romaine or butter lettuce adds body and contrast.

• Make-Ahead: Dressing and mango can be prepped ahead, but combine just before serving to maintain freshness.

• Serving Idea: Serve alongside grilled meats, rice dishes, or as a refreshing stand-alone salad.

Mint Yogurt Chutney

 

Mint Yogurt Chutney

This Mint Yogurt Chutney blends creamy avocado, fresh herbs, and tangy yogurt for a vibrant, cooling taco topper. Its smooth texture and zesty flavor add the perfect balance to spicy fillings.

Plain yogurt - 1/2 cup

Fresh mint leaves - 1/2 cup

Fresh coriander leaves - 1/2 cup

Green chili - 1

Ripe Avocado - 1/2 cup

Lemon juice of 1/2 lemon

Salt to taste

Instructions:

1. Add all ingredients to a blender or food processor.

2. Blend until smooth and creamy, scraping down the sides as needed.

3. Taste and adjust salt, lemon juice, or chili to your preference.

4. Serve immediately or chill for enhanced flavor.

Besan Chilla

Quick and tasty chilla. Power packed easy recipe !

Ingredients

Spinach leaves – 1 cup
Ginger – 1 inch piece
Garlic – 2-3 cloves
Green Chilli– 3
Salt as per taste
Besan flour - 1 cup
Baking soda - 1 tsp (optional)
Grated Paneer - 1 cup (optional)
Cumin seeds powder - 1 tbsp (optional)
Schezwan chutney - 2 tbsp (optional)

Recipe

1) First blend in the Spinach leaves, ginger, garlic, green chillis and salt required for taste into a smooth batter.

2) Heat the griddle so it is just hot, now reduce the flame to medium heat. Grease the tawa with few drops of oil and fill the ladle with batter. Gently pour the batter onto the center of the griddle and swirl the griddle around to spread the batter.

3) Grease the uncooked side and the edges with a few drops of oil.

4) If you like add the optional grated paneer, cumin seeds powder and required salt to taste in a bowl. Apply the schezwan chutney to the dosa and then add a portion of the panner while the dosa is cooking.

5) Allow to cook for a couple of minutes and fold the dosa to serve hot.

Papaya Salad

Papaya is an incredible healthy tropical fruit.  It's loaded with antioxidants that can reduce inflammation, fight disease.

Ingredients

Papaya chopped - 1 cup

Chopped onions - 1/4 cup

Coriander leaves - 20-25 sprigs

Pumpkin seeds - 2 tablespoons

Black pepper to taste

Salt as per taste

Recipe

1) In a large bowl add in the diced papaya, onions, pumpkin seeds and salt. Toss well.

2) Then sprinkle coriander, and pepper. Serve and enjoy!

Gavvalu - Indian Mini Donut

Gavvalu is a traditional sweet made in Andhra Pradesh.  Gavvalu is prepared with all purpose flour and jaggery/sugar.

Ingredients

All purpose flour/ Maida- 1 1/4 cups
Sooji/Rava - 3-4 tbsps
Salt - 1 pinch
Ghee - 2 tbsps
Water as needed (enough to make it into a soft dough)
Oil - For deep frying

Syrup for coating Gavvalu

Jaggery/Sugar - 1/4 cup
Water as needed (enough to immerse the jaggery/sugar)
Cardomom powder - 1/2 tsp

Recipe

1) Make a soft dough with all purpose flour, sooji, salt and ghee by adding enough water.
2) Keep the dough aside for 15 minutes.
3) To make the gavvalu, make small marble sized balls with the dough. Then with the back of the fork shape each ball like a shell. Use your thumb to press each ball gently onto the fork to roll into a shell shape. Prepare shells with all the balls.
4) Deep fry the gavvalu till they are crisp and light golden brown in color. Drain the oil and keep aside.
5) In a heavy bottomed vessel, add jaggery and water and let it boil in medium flame till the syrup thickens.
6) To check the correct syrup consistency, drop some syrup into a bowl of water and it should turn into a soft ball without the jaggery dissolving.
7) Once done switch off the stove, add the cardamom powder and then the gavvalu and mix for a good 2 minutes. Leave it to cool to room temperature and store in air tight containers.



Tips
1) Keep the flame in medium while frying all the gavvalu
2) Do not add too much water while make the syrup. The water should be just enough to immerse the jaggery/sugar.

Sweet Ragi Kali - Easy Method

These soft balls made from Finger-millet are very nutritious and very popular among the rural folks of Tamil Nadu. It is loaded with calcium and protein and also have good amount of iron, fiber, vitamin D and other minerals. It also helps cool the body. Here goes a very easy recipe with Ragi flour.

Ingredients

1. Ragi Flour - 4 cups
2. Water - 2 cups
3. Powdered jaggery / Karuppati - 2 cups (or as preferred)

Recipe

1. Heat a pan and dry fry the Ragi flour for a few minutes till the raw smell disappears.
2. In another deep bottomed pan, heat two cups of water with jaggery. Allow it to dissolve completely and come to a boil.
3. Then slowly add the Ragi flour and stir continuously till you get a dough consistency.
4. When the dough gets cool enough, make them into your preferred size circular balls, smearing the palm with oil. 

Tips

1. You can add dry roasted coconut power and sesame seeds to add more flavor.

Party Punch !!!!

Here goes an incredible and easy to make fruit punch. This is a sure hit and great for parties of all kinds. Enjoy !

Ingredients

1. Fruit punch chilled - One  64 fl oz bottle    
2. Unsweetened pineapple juice chilled - One  64 fl oz bottle    
3. Ginger ale chilled - One  2 Liter   bottle    
4. Orange sherbet - 16  Cups       

Recipe

1. In a punch bowl, mix together fruit punch, pineapple juice and ginger ale.
2. Add scoops of orange sherbet into the punch. 
3. Wait for the sherbet to begin melting (10 minutes). Stir gently. 
4. Add fresh strawberries/ orange slices cut into small pieces (optional)

Dates and Nut roll / Khajoor Katri / Dates Burfi / Khajur Roll / Khajoor Pak

It's been a long time since I have effectively blogged. Life was really busy....... I so much missed blogging and sharing with all of you the dishes from my kitchen. Now that I am back, will make sure we explore a more wonderful journey of delicious dishes. To start with, I would like to share the recipe of a simple but exotic sweet Dates and Nut roll. Dates are believed to have originated around Iraq and have been cultivated since ancient times, possibly as early as times, possibly as early as 4000 BC. Dates are rich in several vitamins, minerals and fiber too. These delicious fruits contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium which are all beneficial for health.

Ingredients

Seedless Dates chopped (Khajoor) – 3/4 cup
Dry Figs chopped (Anjeer) – 1/4 cup
Cashew Nuts chopped (Kaju) – 1/4 cup
Almonds chopped (Badam) – 1/4 cup
Ghee- 1 tbsp
Pistachios chopped -  2 tbsp (optional)
Condensed milk - 1 tbsp (optional)
Poppy Seeds - 2 tbsp (optional)

Recipe

1. In a medium saucepan, heat ghee and then add the chopped Dates and stir for 5 minutes.
2. Then add in the Figs and incorporate into the Dates mixture and cook for 5 minutes.
3. Now add the Almonds, Cashew Nuts, and Walnuts and mix well keeping the heat to the lowest possible setting and continuously mixing the dry fruits till they are well incorporated.
4. Switch off the stove after couple minutes.
5. Allow the mixture to cool till warm. Divide into two parts, rub little ghee to your palm and shape to cylindrical rolls. while pressing it firmly. 
6. Spread poppy seeds/ Pistachios in a plate and roll the sweet rolls; so that the rolls get coated with poppy seeds (optional).
7. Then roll the mixture tightly in an aluminum foil or plastic wrap and secure both ends firmly.
8. Refrigerate this for 1-2 hours and then cut them into ½ inch pieces with a knife dipped in ghee or hot water.
9. Store them in air tight containers.
10. Dates roll stays fresh for almost 3 weeks in room temperature. 

    

    Dates Roll

Tips

1. If you find dates and nuts mixture a bit dry you can add a spoon of condensed milk and mix everything together.
2. Blend the Dates and Figs to make into finer pieces. 
3. For coating, you can also use you can use dry coconut scrapes.
4. Instead of making rolls you can shape them as balls or flatten and cut like burfi.

Cranberrry Jam

"Wishing all my dear blogger friends a very Happy and Prosperous New Year"

          

             Yes, it's been a long time, sorry friends was caught up with my daily chores. Now that I am back will try to be more regular. This is the most delicious and easiest recipe for cranberry jam or preserves you’ll ever encounter. This recipe is  easy that you’ll be able to rave, about how delicious this is. Trust me after you try this jam, you will never ever buy canned again. 

Ingredients 

Water – 1 cup

White Sugar - 1 cup

Fresh Cranberries - 1 (12 ounce) package

Orange, peeled and pureed - 1

Apple peeled, cored and diced - 1

Pear peeled, cored and diced - 1

Dried mixed fruit chopped - 1

Pecans chopped – 1 cup (optional)

Salt – ½ tsp

Cinnamon ground – 1 tsp

    Nutmeg ground – ½ tsp

Recipe

1. In a medium saucepan, boil water and sugar until the sugar dissolves.
2. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
3. Remove from heat, and let cool to room temperature. Homemade cranberry jam is wonderful on toast or a sandwich too. 

  

Tips

   1.  Remember to keep the heat low to prevent the jam from burning. 

   2. The jam will keep for a couple months but, once open, keep it in the      fridge  and use fairly quickly.

   

 

Diwali Sweets

Indus Ladies have launched a special Diwali e-book with 100 yummy Diwali sweet recipes. It is a free download.

Click here for the link...

Bread Bonda

    Bread Bonda is a South Indian crispy snacks and comes in two major varieties sweet and spicy. These are perfect on a dull day with a hot chai. These are bread balls filled with potato curry and fried to golden brown.

Ingredients

Potato boiled and smashed - 4

Finely chopped green chilli - 2

Salt as per taste

Mustard seeds - 1 tsp

Urud dal - 1 tsp

Onions chopped - 2

Lemon - 1/2

Oil for deep frying

Bread - 12

Curry leaves - 1 spring

Corriander leaves - 1 tbsp

Ginger finely chopped - 1/2 piece

Hing - 1 pinch

Turmeric powder - 1 tsp

Recipe

1) Heat 1 tsp oil in pan and add mustard seeds. 

2) Once they splutter add in urud dal, curry leaves, hing, onions, turmeric, ginger and green chilli's respectively. Saute them till the onion turns into a nice golden brown color.

3) Then add the smashed potatoes, salt and coriander leaves. Mix nicely adding the juice of half the lemon. Keep aside to cool and make them into round balls of the size of a lemon.

4) Heat oil in a deep bottomed vessel. 

5) Cut the bread through the brown corners then tap the bread with little water. Then place round balls of the potato and cover nicely. 

6) Deep fry to golden brown and enjoy with any spicy chutney.

Tips

1) Pressure cook the potatoes for two whistles or micro-oven them for 12 minutes.

Awards

Hi Friends, I am very happy as I have received Triple Awards and am going to share it with 14 of my wonderful friends.
This award is given by Souju. She has a wonderful blog with delicious recipes, easy and beautiful homemade crafts and pooja's. Visit her here http://soujishome.blogspot.com/

I would also like to share these awards with my friends, please accept and pass it to 14 of your friends.

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