Another healthy and filling recipe that can be used for dinner or snacks. This one also is really quick and takes less than 30 minutes, can be served with flavored yogurt. Here I made cucumber raita to go with it which add more veggies to the plate.

Preparation time: 30 minutes

Servings: 4

Kitchen instrument: None

Difficulty level: 3/10

Ingredient:

-         4 cups of Mamra (Puffed Rice)

-         1/2 cup chopped bell pepper

-         1/2 cup chopped tomatoes

-         1/2 cup sliced onions (optional)

-         salt per taste

-         2 tsp green chillies chopped

-         1/2 tsp mustard seeds

-         1 tsp curry leaves

-         1 tsp red chilli powder

-         3 tsp oil

-         1/2 tsp turmeric powder

-         1 cup cucumber shred

-         2 cups plain yogurt

-         1/2 cup chopped mint leaves

Preparation:

1.      In a large bowl add Mamra .

2.      Add water until the Mamra is completely covered.

3.      Let them soak for a minute.

4.      Now drain and press to remove access water.

5.      Let it stand in another bowl for 5 minutes.

6.      Heat oil in a pan.

7.      Add mustard seeds and hear them crackle.

8.      Now add curry leaves and vegetables of your choice.

9.      Saute it for 2 minutes.

10. Add salt and other seasonings.

11. Saute it for another 5 minutes.

12. Now add mamra and mix all well.

13. Stir it for couple more minutes.

14. Add 1/2 tsp of lemon juice

15.  Mix well and serve.

16. Garnish with half of the chopped mint leaves.

17. Your Pulav is ready.

18. Now in a bowl, beat yogurt until smooth.

19. Add cucumber and salt per taste.

20. Add some chopped green chillies if you want to add a little kick to it.

21. Garnish with rest of the mint leaves and serve with Pulav.

Tips:

-         Do not soak puffs for more than a minute. Also, drain it completely by pressing them. You can also add vegetables of your choice.

When it is the season of rain showers, corn recipes are the most desired. The normal trend is to make deep fried dumplings made out of corn kernels. We will make small tortillas with corn and plantain mixture and use it as a wrap. It’s just one more way to gets your hungry guests entertained.

Preparation time: 50 minutes

Servings: 2-3

Kitchen instrument: Blender/Food Processor

Difficulty level: 4/10

Ingredient:

-         2 cups of fresh corn kernels

-         2 large plantains

-         1 cup of chickpea flour

-         3 tsp sugar

-         1/2 cup cilantro

-         2 tsp green chilli paste

-         Salt per taste

-         4-5 green chillies

-         Half  green, red and yellow bell pepper

-         1 small carrots

-         1 small tomato

-         4-5 tsp oil

Preparation:

1.      Cook Plantain and Corn separately in Pressure cooker or boiler.

2.      Peel plantain and mash to make paste.

3.      Chop boiled corn in chopper.

4.      In a large mixing bowl, Add mashed plantain, chopped corn, salt, chilli paste , sugar and cilantro.

5.      Mix well and set aside for 5-7 minutes.

6.      Now add chickpea flour and mix well to form dough.

7.      If necessary add water with spoon. Use of spoon is necessary to make sure you don’t put access water.

8.      Now make balls of size of a large lemon.

9.      Using rolling pin a dry flour roll thin tortilla.

10. Heat griddle and grease with oil.

11. Now put the tortilla and grill until golden on both sides.

12. Your tortilla for wrap is ready.

13. Now cut all the vegetables into long strips.

14. Heat a small pan with 1 tsp oil and sauté all the cut vegetables.

15. Sprinkle some salt and sauté for 2-3 minutes.

16. Now place tortillas in a plate and spread some ketchup or chatni of your choice.

17. Place sauted vegetables in the centre, roll the wrap and chow them down.

Tips:

-         If you cud not roll tortilla , another option  is to put the dough balls on the griddle and using fingers tips press on the ball and make a thin layer on the griddle. Grease your fingers while doing this to avoid getting the dough stuck to your fingers.

Topioca Sago – Sabudana is mainly used to make various recipes during Fast. It has high content of starch and protein. Called by various names, “sabudana” is most common. The dish I will be making today will be edible during fast and various food restrictions. I will use plantain, and some nuts and fruits. It can be used for snack or starters.

Preparation time: 50 minutes

Servings: 3-4

Kitchen instrument: Oven

Difficulty level: 4/10

Ingredient:

-         2 large plantains

-         2 cups of raw sabudana

-         2 tsp green chillies

-         1/2 cup cilantro

-         1 tsp ginger paste

-         2 cups o of nuts (peanuts, cashew and almonds)

-         Salt per taste

-         3-4 tsp oil

-          1 tsp black pepper

-         1 cup pomegranate seeds

Preparation:

1.      Wash sabudana  3-4 times.

2.      Soak in water for 4-5 hours

3.      Boil plantains.

4.      Mash and make a paste.

5.      Add sabudana  , chillipaste, cilantro, ginger and salt in a large bowl.

6.      Add mashed plantains and mix all well.

7.      Now make small patties out of the mixture.

8.      Take cupcake ba king tray and turn it upside down.

9.      Grease the tray.

10. Now on each cup of the try, put patties and press down to form a cup.

11. Brush each cup with oil in outer side.

12. Preheat the oven to 375 degrees and place the tray in the oven

13. Bake the cups for 8-10 minutes until golden in color.

14. Your cups are ready.

15. Now for filling, heat 2 tsp oil in a pan and add all the nuts to roast.

16. Sprinkle salt and pepper and roast for 5-7 minutes on low heat until crisp.

17. Add to the bowls and top with pomegranate seeds.

18. Your cups are ready to serve.

Tips:

-         Sabudana  are soaked properly when they are large and fluffy. All the water has been drained. You can use potatoes instead of plantains.