Ginger lime drink - Grandma's recipe

We eat out so often these days, that with all that junk food... our tummy goes for a toss at times. This is a wonderful drink for an uneasy tummy. It will aid in digestion and make you feel better.
Ingredients you would need are:

1/2 lime size ginger piece
Juice from 1/2 a lemon
1 tbsp coriander seeds
Pinch of Salt
1 tsp brown sugar
2 Mint leaves

In a mixer, blend ginger and coriander seeds. Put this mixture in a pan and pour 2 cups water and allow to boil. Let the water boil well, till it reduces to 11/2 cups.Now strain this and allow to cool.Add juice from 1/2 a lemon, a pinch of salt and a teaspoon of brown sugar. You can put some ice cubes if you like. Garnish with mint leaves. Now sit back and sip into this stress relieving drink.

Veggie stir fry

I like making stir fry, when i get bored of cooking Indian food. This is again an easy way to get lots of veggies into one dish. This preparation can be had with steamed rice or cooked noodles.

The ingredients you will need are:
1 block of Tofu
1 bunch spring onion
1/2 red onion
1 carrot
1 small green pepper
10 small broccoli florets
Almonds(optional, coarsely chopped)
Peanuts(optional, coarsely chopped)
Edamame (optional)
Garlic pods 2
Stir fry sauce(like House of Tsang or Chings)

In a wok, put some oil. Add chopped Garlic and sliced onions and saute. Add peanut,Almonds and edamame and continue sauteing. Then add the carrot, green pepper, broccoli and cook under medium flame for about 10 mins.
In a separate flat bottomed pan, put some oil and put the tofu in the form of small cubes..Spread it even, so the oil enables the tofu to become slightly crisp and golden brown. Turn the tofu pieces to brown on all sides.Switch off the flame. Once your veggies in the other pan are cooked to 80%(Dont overcook the veggies for the stir fry, let them be a little crunchy), add the tofu cubes and the Stir fry sauce.
Mix all the ingredients and cook for 5 mins till the sauce gets to a boil.Garnish with spring onions.
Salt is usually added in the sauces, so check the bottle of your stir fry sauce before adding any extra salt.
Now your veggie stir fry is ready to be eaten with rice or noodles.

Rainbow salad

I make this salad quite often, as it is tasty, nutritious and more importantly colorful and presentable.
You would need

1 large beetroot
1/2 an onion finely chopped
1/2 a cucumber chopped into small cubes
1 carrot chopped into small cubes
Green sprouts - Green gram soaked overnight and sprouted
Salt
Pepper or Chaat Masala
Lime juice

Firstly, pressure cook the beetroot. Once it is done, peel the skin and chop it into small cubes.In a mixing bowl, mix onion, cucumber, carrot, green sprouts, salt and pepper or chaat masala. Add diced beetroot and toss..Dont mix too much, else you will get the red color of the beetroot onto the other veggies...Sprinkle some lime juice and toss again...and your rainbow salad is ready.

Have it as a snack or with your main course...Tastes yummy :)

Brussel Sprout curry

If you are like me, who often wondered what one do with Brussel Sprouts and just skipped it on the vegetale aisle in the market, here is a tasty recipe that you could try. I picked this cute looking vegetable and here's what i made. It looks like baby cabbage, if you dont know what i am talking about.

Ingredients:
10-12 small Brussel sprouts- chop of the ends and slit into two halves.If very small retain as whole.
1 small onion-finely chopped
2 tomatoes- finely chopped
1 tsp chilly powder
1 tsp Mustard seeds
1 tsp Cumin seeds
1 Red chilly slit
1 tsp asafoetida
1 tsp turmeric powder
1 tsp tamarind paste
2 tsp jaggery/brown sugar
1 tsp sambhar powder
Salt to taste
Oil for cooking

In a cooking pan, put 2 tsp of oil. When the oil is hot, add mustard, cumin seeds and turmeric. Add the slit red chilly, asafoetida powder and the chopped onions. Saute till the onions turn light brown. Add tomatoes and cook for 5 mins, till it becomes tender.Add the tamarind paste, Brussel sprouts and sambhar powder and salt.Mix all the ingredients well in the pan. Close the pan and cook for 10 - 15 mins. Check for water in the pan, else add some water to enable the brussel sprouts to cook.Add jaggery once it is cooked and mix well.
The brussel sprout curry is now ready to be eaten with hot rotis/rice

Methi Roti

This is a very tasty and healthy item and can be eaten with pickle, dal, sweet curd or curry.

Ingredients:
1 bunch of fresh methi leaves
3 cups of wheat flour or atta
2 or 3 garlic pods
1 small lime size jaggery
Salt
1/2 cup plain yogurt
Red chilly powder
1 teaspoon turmeric powder
Cooking oil

Method:
Wash and chop methi leaves and keep aside. In a bowl mix jaggery and curd and let it soak for about 10 minutes. Chop the garlic pods finely.In a big mixing bowl, put the wheat flour, salt, red chilly powder( as per taste), chopped garlic, turmeric powder and the curd mixture. Knead the dough till it is smooth. Set it aside in a covered bowl for an hour or two.

Make the roti by rolling the dough flat. Heat the pan and cook the roti by tossing it and smearing some oil on either sides. Remove and serve hot with any side dish of your choice.