Spi Chick Salad!

Spi-Chick Salad - Spinach & Chick Pea Salad with dash of fresh fruit and peppers.



Like others! Even i get in the healthy diet mood. I do love salads that have it all - leaves, fruits, nuts and veggies. Berry's do all the magic. Hope you like this one.



Ingredients:
Baby Spinach Leaves
Chickpea - 1 Can
Blueberry(Strawberry Can also be added)
Walnut
Cucumbers - Chopped
Nectarine/Pear - Chopped
Red Pepper (Red/Yellow/Green Capsicum) - Sliced
Olive Oil
Italian Dressing
Salt Pepper
Oregano

Procedure:
Mix all the ingredients in a salad bowl. Add oilve oil, italian dressing and seasonings. Toss it well.


Serve it fresh. Eat Healthy(& Tasty) Stay Healthy.

Veggie Poha

Vegetable Poha - Flaked rice puff cooked in onion and potatoes. A light breakfast snack.



Ingredients: Serves 2-3
500 Gms Poha/Flaked Rice puff
1 Onion - Chopped
3 Green chili - Chopped
1 Boiled Potato- Chopped
1 Small Cup - Peas
1 tbsp Mustard Seeds
1/2 tbsp Chana Dal
1/2 tbsp Urad Dal
1-2 Dried Red Chili
3-4 Fresh/Dried Curry Leaves
Salt
1/2 Lemon Juice
1/2 tbsp Coriander Powder
2 Tbsp Grated Coconut
5-6 Sprigs of Chopped Coriander

Procedure:

1.In a heated pan, add oil(Med-Low flame). Add Mustard seeds, let it sputter. Add (in order) chana dal, urad dal, curry leaves, dried red chili, green chili and onions. You can increase the flame after adding onions. Fry till golden brown (8-9 mins). Add peas. Add Coriander powder.

2. Put poha in a big sieve or colander. Sprinkle water on poha, make it a little wet(Don't put too much water, otherwise it will become soggy).

3. Add poha to the pan. Mix well, to coat the poha evenly with masala. Add few drops of lemon.

Garnish with grated coconut and chopped coriander leaves. You can also add fried or roasted peanuts.

Serve with Chutney or Indian Pickles.

Vegetable Upma!

Upma! U..Maa!


Upma - A light Snack - Roasted Suji(Rava/Semolina/Cream of Wheat) and vegetables cooked in south Indian spices.

Me and Shreya(Friend) at Penn State shared the fondness of Upma. We cooked it over and over again. Started initially with those MTR upma packets. We used to rush home from school and make ginger tea and upma, that we sat and ate in peace(Go-siping).
Soon, we were done with all the packets we had and shifted to the original recipe. She would be be so mad, if i added vegetables. So, we made her style all the time - grated coconut and fresh coriander being utmost important.
She will fondly do all the cutting and chopping. You see! It was easy for me.
At that time we used to work at same place and had same courses.For a class project, one day we were supposed to be in school till late night. So, we packed 4 boxes of Upma in the anticipation that we don't have to step out for meals on a cold winter day. Though, it is a different story that we ended up finishing it before lunch time. :)

This one is for my Upma Friend!

Ingredients: Serves 2-3
1 Cups Suji/Rava (Rava : Water = 1:3)
3 Cups of Water
1 Onion - Chopped
3 Green chili - Chopped
1 Boiled Potato- Chopped
1 Small Cup - Peas
1 tbsp Mustard Seeds
1/2 tbsp Chana Dal
1/2 tbsp Urad Dal
1-2 Dried Red Chili
3-4 Fresh/Dried Curry Leaves
Salt
1/2 tbsp Coriander Powder
2 Tbsp Grated Coconut
5-6 Sprigs of Chopped Coriander

Procedure:

1. Dry roast suji in a heated pan. Keep stirring on a medium heat till done. It has a distinctive smell and looks light golden. It takes 5-8 mins. Keep it aside.

2. In a heated pan, add oil(Med-Low flame). Add Mustard seeds, let it sputter. Add (in order) chana dal, urad dal, curry leaves, dried red chilli, green chili and onions. You can increase the flame after adding onions. Fry till golden brown (8-9 mins). Add Coriander powder.

3.Heat water in a separate pan till it starts boiling. Add salt and peas to it.Check water for salt. When starts boiling add it to the pan with onions.

4. Add roasted suji slowly to this.Keep stirring constantly to avoid forming lumps. Cook till done, till water is absorbed and upma becomes semi-solid.



Garnish with grated coconut and chopped coriander leaves. You can also add fried or roasted peanuts.

Serve with Chutney or Indian Pickles.

Ajwaini Arbi

Ajwaini Arbi - Tora or Arbi fries cooked with Ajowan Caraway or Carom Seeds.

Arbi is a hairy root vegetable, also known as Tora or Arvi or Colacassia. It's texture resembles to that of potato. It can be found at international groceries stores. It is a quick and easy dish, yet tasty. Go for it, when you are bored of other vegetables around. :)

Ingredients:

7-8 Arbi Roots ( Peeled, Washed and Slices like Fries)

2 Tbsp Ajwain Seeds (Carom Seeds)

Chopped Ginger

2 Green Chili - Sliced

Salt
Red Chili Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
3-4 Tbsp Oil

Procedure:

1. Heat oil in a pan. Add Ajwain and let it sputter. Add ginger and green chili.

2. Add Arbi. Mix well and add salt, turmeric, red chili and coriander powder. Keep tossing(15mins) on a medium flame until done. Don't cover at all.

Garnish with coriander leaves.

Serve with Chapati and Dal or eat as it is.