Sunday, December 31, 2017

MY TOP 10 RECIPES OF 2017

The end of the year can be a good time to reflect on achievements, no matter how big or small. I am glad I started blogging so that I connected with many of you on personal level. Thank you for your support and sticking around.

Today, I would like to share 10 of my favorites food recipes with you. These are my personal go to recipes. They all are my favorites, so I cannot choose one. What are you craving for 2018?

1. Sautéed broccoli and bell peppers Sautéed broccoli and bell peppers is an incredibly appetizing and delicious side dish that goes well with steamed rice and a vegetable platter. This colorful side dish is perfect for holidays and dinner parties!! 

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Sautéed broccoli and bell peppers is an incredibly appetizing and delicious side dish that goes well with steamed rice and a vegetable platter.

2. Dry Fruit Custard : We all know that dessert is the best meal of the day. Whether you're planning to make a dessert for big dinner party or for your family, it's a sweet treat at the end of your luscious dinners. One such delicious dessert is dry fruit custard.

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there is nothing more pleasurable than digging into a bowl of chilled vanilla dry fruit custard.

3. Vegetable Fried-Rice : Vegetable fried rice is a Chinese dish of cooked rice, mixed with vegetables, sauces and spices that has been stir fried in a frying pan. It's one of the most popular Chinese dishes, consumed mainly in Asia and Middle East regions. It's often served as a complete dish or can also be enjoyed with fresh yogurt, salad or your favorite curry!

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this hearty and wholesome one pot meal dish is loaded with garden fresh veggies, vinegar, dark soy sauce and assorted spices.

4. Pistachio Ice-Cream : Churned with generous amount of pistachios and dusted with almonds, this is hands down the best homemade pistachio ice cream you'll ever eat. It's thick, creamy and provides much joy when the climate doesn't.

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this ice cream is made with 4 main ingredients - milk, cream, sugar and tons of pistachios.

5. Vegetable Hakka Noodles : Hakka Noodles is an easy Indian-Chinese recipe which combines the goodness of colorful veggies and sizzling sauces! It's basically a fusion between Indian flavors and Chinese Noodles. This is a must try recipe for the chilli lovers. These Noodles are super easy to make and they taste delicious.

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colorful fusion of indo chinese noodles, a must try recipe for the chilli lovers

6. Panch Phoran Okra : Crispy okra, delicately tempered with the panch phoran, the aromatic Bengali spice mix combined with garden-fresh tomatoes! Panch Phoran mix makes a showstopping addition in this recipe. It enhances the flavor and completely transform the character of the dish. It's a ridiculously simple and tempting dish.

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Crispy okra, delicately tempered with the panch phoran, the aromatic Bengali spice mix combined with garden-fresh tomatoes!


7. Rainbow Buddha Bowl : This satisfying bowl of goodness is  filled with cooked rice, boiled red beans, blanched broccoli, roasted bell peppers and sliced cucumber. I combined this with the almond butter lime dressing  to give it a touch of sweetness and it just turned out perfect!

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Buddha bowl is healthy, filling meal. It is usually composed of grains, proteins and veggies.

8. Medu Vada - The Indian Savory Doughnut : Medu vadas are one of the most famous breakfast item across South India. They are made by split black lentils (urad dal) batter and deep-fried in a doughnut shape savory fritters. They are crunchy and crispy on the outside and soft on the inside.

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Medu vada is a doughnut shape savory fritter that is made by split black lentils (urad dal) batter, filled with veggies and spices, and, than deep-fried in a vegetable cooking oil. These fritters are crunchy and crispy on the outside and soft on the inside.

9. Mediterranean Chickpea Salad : Filled with cooked chickpeas, cherry tomatoes, crisp cucumber, fresh beets and tossed in a vinaigrette flavored dressing with cumin and dijon. This recipe is completely vegan and gluten-free. I'm totally obsessed with this recipe.

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This Mediterranean Chickpeas salad was a pure bliss. It has all my favorite Mediterranean flavors. Bring in a large bowl, combine cooked chickpeas and your favorite veggies. Pour cumin-dijon vinaigrette flavored dressing over it and toss it well. Season with salt and pepper, and enjoy!

10. Garden Fresh Tomato Soup : I'm little obsessed with tomato soup. I could probably eat it everyday and never get bored. The beauty of this soup is, it fills you up so you eat less. This soup has so much flavors that you will never buy a canned one again. This easy homemade recipe is filled with just 3 basic ingredients - garlic, carrots, and lots of home picked tomatoes.

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Tomato soup cooked in a pressure cooker. Add veggies in the cooker, boil it and then strain off the liquid. Blend the solid contents and return it to pan. Add strain water, fresh water and cook it for 30 minutes. Season it with salt and pepper. Stir in some cream until you reach the desire texture.


Which is your favourite recipe? What often do you cook at home? Which one would you like to try?

I hope you enjoy this post... We are just couple of hours away from welcoming 2018!! I hope the new year brings lot of happiness in our lives!! Wishing you and your loved ones a very very Happy New Year!!!

Tuesday, December 19, 2017

HOW TO MAKE SPROUTED MOONG BEAN SALAD

Moong sprouts salad is an easy and nutritious snack. You can be make the salad by adding moong sprouts, cucumber, tomatoes, onions, a sprinkle of chat masala, tossed in a vinaigrette flavored dressing - and it tastes extremely great. Enjoy experimenting with different flavors, vegetables, fruits, spices, dry-fruits, nuts and seeds of your choice. It will boost the nutritive value of your salad.

A super busy day calls for a salad!!! There is no denying that at times we all look for fast, easy and no-fuss recipes with full of nutrients and flavor. Whenever I am in a hurry, I prepare eating sprout salads in the breakfast. It's a quick fix for low calories and flavor and great for people who don't have enough time to cook healthy meals. There are different types and varieties of sprouts but moong sprouts are my favorite.

Sprouts are energy boosting enzymes, extremely alkalizing and rich in micro-nutrients. They are loaded with protein, vitamin B1 and B6, vitamin K and minerals such as magnesium, calcium, phosphorous and zinc.

I kept it super simple today, this took me less than 5 minutes to prepare! Moong sprouts, cucumber, tomatoes, onions, a sprinkle of chat masala (salt, cumin and pepper), tossed in a vinaigrette flavored dressing - and it tastes extremely great. Enjoy experimenting with different flavors, vegetables, fruits, spices, dry-fruits, nuts and seeds of your choice. It will boost the nutritive value of your salad.

You can buy ready-made sprouts from the market or make them at home but it's always good and healthy option to make sprouts at home. The sprouts can be made ahead of time and simply boiled for 5 minutes right before serving.


wash and soak the beans for 6-8 hours in the morning, drain away the excess water and rinse it with fresh water. Wrap the swelled beans in a wet cloth and let soak in a cool place overnight and wait for atleast a day. After 24-36 hours they will properly sprouted.


HOW TO SPROUT MOONG BEANS?

1. Wash and rinse 1 cup of moong beans under running water.
2. Add cold water, preferably 2-3 times the volume of the beans, cover and place it in a bowl.
3. Soak the beans for 6-8 hours, depending upon the type and size of the seed, so that they swell properly.
4. Drain away the excess water from the bowl. Rinse them with fresh water and drain the water again.
5. Place the swelled beans and wrap it in a wet cloth.
6. Let soak in a cool place overnight and wait for atleast a day.
7. After 24 - 36 hours they will be properly sprouted (rinse and drain the beans after every 6-8 hours)
8. When the sprouts reach the desire length, they are ready to eat.

Notes:
1. Remember to wash the beans atleast 2-3 times a day.
2. After sprouting you can store them in a refrigerator and eat them in less than 3-4 days.

HOW TO MAKE SPROUTED MOONG BEAN SALAD?

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 4-5 people
Author: The Food Root

Ingredients
1 cup sprouted moong beans
1 tomato, finely chopped
1 onion, finely chopped
1/2 cucumber, finely chopped
1/2 teaspoon salt or as per taste
1/4 teaspoon black pepper, freshly grounded
1/4 teaspoon cumin powder

DRESSING
Ingredients
3 tablespoon extra virgin olive oil (optional)
2 tablespoon vinegar (balsamic, apple, white cider, wine)
of your choice - I used balsamic vinegar
1/2 teaspoon salt or as per taste
1/4 teaspoon black pepper, freshly grounded

Method
1. Prepare sprouts: Place spouts in a pan with water and salt, cover and boil for 5 minutes or until crisp or tender. Drain the water in a colander and let it sit out at the room temperature.

2. Chop raw veggies: Meanwhile, cut vegetables of your choice and keep it aside.

3. Dressing: Mix all the ingredients in a bowl, whisk together. If you are not using the dressing right away, cover and refrigerate it in a bottle, and shake again before use.

3. Assemble: Assemble your salad bowl, add moong sprouts, raw veggies and season it with salt, pepper and cumin powder. Drizzle the yummy dressing and gently toss them to combine. Enjoy!!