Rice Paper Spring Rolls with Peanut Sauce

These rice paper spring rolls are also called as Vietnamese spring rolls. These taste amazing with the peanut sauce. I make these spring rolls all the time as my family loves them. Usually we can add any filling of our choice. These spring rolls are a refreshing change from the regular fried ones. They are a perfect appetizer for any occasion and will be a hit among family and friend. These are so delicious, easy to make and healthy.

These spring rolls are so easy to make that you just have to gather all the ingredients and there is no need of cooking except the shrimp that you can cook long before making these rolls. We can fry these spring rolls in oil but it wont be healthy.

I highly recommend to consume these spring rolls within several hours of making them. If they are refrigerated they will become hard and difficult to chew. Try this recipe and let me know.

Ingredients:

1. Rice Paper- 12 numbers
2. Shrimp- 20-25
3. Pickled Carrots - 1 Cup
4. Lettuce Leaves- 2 Cups
5. Rice Noodles- 2 ounces
6. Red Chilli Powder- 1 tbsp
7. Turmeric Powder- 1/2 tsp
8. salt- as required
9. Oil- 1 tbsp

Method for marinated shrimp:

• Mix the shrimp along with salt, red chilli powder, turmeric powder and fry in the 1 tbsp of oil till done. Remove on a kitchen towel and keep it aside.

1. Meanwhile boil water and cook the rice noodles till al dente. Drain, rinse them under cool water and drain again.
2. Heat water in a pan and when it becomes warm switch off the flame and place the rice paper in the warm water and let it rest for 20 sec. Wait till the rice paper is pliable but not super floppy. Carefully lay it flat on a towel.
3. Place a few pieces of sliced carrots, lettuce, rice noodles one on top of the other and fold it tightly, now line the shrimp about 1 1/2 inches below the toip edge of the rice paper. By leaving a gap between the shrimp and the vegetables, the shrimp will look vibrant in the final roll. 
4. Grab the lower edge of the rice paper with thumb and pointer finger, lift and roll up the spring roll. Use the other fingers to hold the filling. Fold the left and right edge and finish the rolling. It now looks like a rolled envelope.
5. Repeat the same with the remaining.

Peanut sauce

1. Peanut Butter- 1/2 Cup
2. Soy sauce- 2 tbsp
3. Vinegar- 2 tbsp
4. Sesame oil- 1 tbsp
5. Garlic- 2 tbsp
6. Water- as needed

Method:

• Mix all the ingredients except water in a small bowl till combined and if the dip is too thick add 1 tbsp of water. The sauce should be creamy and dip-able.
• Enjoy the spring rolls with peanut sauce.

Homemade Sushi Rolls

I never thought that I would be making sushi at home. Sushi which I thought was very very difficult is actually very easy and can be made with less ingredients.

For this recipe we bought the sticky rice and cooked according to instructions and while it was getting cooked I made the sushi vinegar by adding normal vinegar with sugar and salt and mixed the peppers and carrots in the vinegar and also sprinkled the vinegar on top of the rice and mixed well. I layered the mat and on top put a sheet of seaweed and spread the rice evenly by using wet hands and arranged everything on top. The first and foremost thing I did was to bake the fish and cook the rice. All the other remaining items were easy to make. Then roll everything, cut and ta da!!!! yummy sushi will be ready within no time.

My daughter is a big sushi fan. I don't know from where she got the craving but she used to always ask us about sushi and when we took her to a Japanese restaurant surprisingly my daughter enjoyed eating the sushi rolls. So tried making them at home and here I am today with a homemade recipe of sushi rolls. Try this easy and simple Sushi rolls and let me know...

Ingredients:

1. Seaweed- 2 sheets
2. Sticky Rice- 1 Cup
3. Vinegar- 1/4 Cup
4. Salt- as required
5. Sugar- 1 tbsp
6. Bell Peppers- 1 no (sliced)
7. Carrot- 1 no (sliced, length wise)

Marinate:

1. Fish- 2 slices
2. Red Chilli Powder- 1 tsp
3. Turmeric Powder- 1 tsp
4. Salt- 1 tbsp

Method:
Marinating and baking fish:

1. Marinate the fish using the ingredients and bake in a preheated oven for 15 minutes in 350 degrees F.
2. When the fish gets baked, cut into length wise and keep this aside.
3. Mix the vinegar along with salt and sugar and keep this aside.
4. Cook rice till done and mix the vinegar into the rice and keep this aside.
5. Place the sushi mat on a clean surface, and place the seaweed shiny side down on the mat, dampen hands and gently press 3/4 cup of cooked rice and spread it evenly on the mat leaving the edges, place a layer of vegetables and a layer of fish stripes across the middle of rice.
6. Starting with the edge closest to you, use the mat to roll the to compress the filling. Press firmly. Remove mat and wet the knife and cut into pieces and enjoy with a dip of soy sauce and wasabi.

Baked Chicken- Veggie salad with Creamy, Tangy Avocado Dressing

These days we are so much into salad that I would be searching for different salad recipes or dressings. One such salad which we all like is this chicken- veggies salad with a creamy and tangy avocado dressing. Tough this baked marinated chicken- veggie I usually make, this time I wanted a dressing that goes well with this salad and here is an easy and simple dressing that will be liked by all.  The left over dressing got finished like a dip with the nachos by my kids. Trust me this will be a perfect dish among guests and they end up asking for a second serve.

In the chicken- veggie salad, you can add any vegetables of your choice and nuts or boiled eggs and enjoy just like that but I found the dressing gets well blended with the salad and kids will enjoy the most. For kids, cut the chicken into bit sized pieces and mix everything and place it in tacos and serve them. Trust me, they wont leave till everything gets finished.

This avocado dressing is delicious, creamy and perfect to drizzle on all your salads. I love avocados in most of my dishes or in smoothies. They taste darn delicious and are very healthy and nutritious. This dressing is similar to guacamole, but this is little more runny and pour able.

This dressing is so easy to make just add all the ingredients in a blender or processor and processes till it becomes a creamy consistency. Hope you all like this and try it out.
Ingredients:
For Chicken- Veggie Salad:

1. Boneless Chicken pieces- 1 Cup
2. Salt- as required
3. Pepper- 1 tsp
4. Chili Powder- 1 tsp
5. Turmeric Powder- 1 tsp
6. Carrots(Cut into strips)- 1 no
7. Mushrooms (cut into 4)- 2 Cups
8. Corn- 1/4 Cup

Method:

• Rub the chicken with the spices and keep this aside for 30 min.
• In a cast iron pan, add the marinated chicken, corn, mushrooms, carrots, salt and pepper. Bake for about 20- 25 min in a pre-heated oven of 350 degrees F.

For the Creamy, tangy Avocado dressing:

1. Avocado (cubed)- 1 no
2. Garlic Clove- 1 no
3. Juice of lemon- 1/2
4. Parsley Leaves- few
5. Olive Oil- 1 tbsp
6. Salt- to taste
7. Greek Yogurt- 2 tbsp

Method:

• Blend all the ingredients in a blender and take in a serving bowl or mix it with above made chicken- veggie salad and enjoy.

Pasta Soup

Pasta soup is a quick twist on a classic chicken noodle soup which is fully loaded with veggies and chicken. Recently when my friend made this delicious, healthy and nutritious noodle soup, I remembered the delicious soup which I had in Banglore.

Julinned Veggies

I ended up making this dish with pasta instead of noodles. A perfect dish to be enjoyed on a cold winter day. This soup is filled with tons of veggies which are cooked along with required amount of water, spices, sauce of your choice in which the boiled pasta is added and when done, enjoyed warm.
The soup can be made in advance and frozen. When needed thaw the soup and add the cooked pasta and serve. We can add any choice of veggies. This will be liked by kids as well as adults. A perfect party hit. Try this out and let me know...

Ingredients:

1. Pasta- 2 Cups
2. Carrots- 2 nos
3. Beans- a handful
4. Cabbage- 1 Cup
5. Ginger- 2 tbsp
6. Garlic- 2 tbsp
7. Onions- 1no
8. Chili Flakes- 1/2 tbsp
9. Garlic Powder- 1 Tsp
10. Basil- 1 tbsp
11. Oregano- 1 tbsp
12. Paprika Powder- 1 Tsp
13. Turmeric Powder- 1 Tsp
14. Garam Masala Powder- 1 Tsp
15. Red Chili Sauce- 1 tbsp
16. Soy Sauce- 1 tbsp
17. Salt- as required
18. Baked Chicken- 1 Cup (See the notes) ( OPTIONAL)
19. Spring Onions- for garnish

Method:

1. Bring a large pot of water to boil on high heat and salt it generously. Cook the pasta until al dente. Drain and keep this aside.
2. Julienne the vegetables along with ginger and garlic.
3. Heat oil in a pan, add the garlic, ginger. Saute for a minute. Add the sliced onion, saute for a minute and add all the veggies. Give them a nice stir on a medium heat.
4. Add the all the spices, chili flakes, garlic powder, Basil, oregano, paprika powder, turmeric powder, garam masala. Mix well.
5. Add around 4 cups of water and let it simmer for 10 minutes on a low flame. Add the red chili sauce, soy sauce along with cooked pasta. Give it a nice stir and switch off the flame.
6. Ladle the pasta into bowls. On top add the baked chicken and chopped spring onions. Enjoy a nice, hot soup on a winter day.

Baked Chicken:

1. Boneless Chicken- 2 Cups
2. Red Chili Powder- 1tbsp
3. Pepper Powder- 1 tbsp
4. Salt- as required
5. Turmeric Powder- 1tsp
6. Oil- 1 tbsp

Method:

1. Mix all the ingredients in a bowl and rub this ingredient onto the chicken.
2. Meanwhile, preheat the oven to 350 degrees F. Place the marinated chicken on a greased baking tray and bake for about 5- 20 minutes or till cooked.

Oats Idli with Coconut chutney

Idli with coconut chutney is a staple breakfast at my place. Idlis and dosas were a part of my childhood. My mom used to grind the soaked urad dal and rice and let it ferment overnight for amazingly delicious steaming hot idlis and dosa for the next day breakfast. We loved this along with my mom's special coconut chutney or sambhar.
 Nowadays lots and lots of different varieties of idlis and dosas are made worldwide. One of them is made by using oats. This does not require fermentation and can be made instantly. Even on a busy day, just temper the ingredients and steam this to perfection. A deliciously protein-rich, nutritious breakfast is ready within half an hour.

In India, we used to buy the idli- dosa batter often as it was readily available in the market.After coming to the US, I started making regularly the idli batter at home. When I do not have a stock of the homemade idli batter, this instant oats idli is a standby. I have paired oats idli with my mom's special coconut chutney. Though many varieties of chutney recipes are available online, I prefer this coconut chutney.
This month's MFB challenge is to prepare any breakfast item and here is the new healthy recipe which is very nutritious and will be like by all.

I have been preparing oats idli for so long and this recipe is a fail-proof. If you are trying to include oats in your daily diet, then this is a perfect option to try. low in carbs and a healthy breakfast is made using oats and grated carrots. Oats are rich in minerals, proteins and vitamins do not compromise on taste. Try this highly nutritive dish and let me know.

Ingredients:

1. Oats- 1 Cup
2. Semolina- 1/2 Cup
3. Grated Carrot- 1/2 Cup
4. Grated Ginger- 2 tbsp
5. Oil- 1 tbsp
6. Mustard Seeds- 1 tsp
7. Urad Dal- 1 tbsp
8. Chana Dal- 1 tbsp
9. Coriander Leaves- few (optional)
10. Curd- 1 Cup
11. water- 1/4 Cup
12. Salt- as required
13. Baking Soda- 1 Tsp

Method:

1. Grind the oats to powder and keep this aside.
2. Heat oil, splutter mustard seeds. Drop the urad dal, chana dal, grated carrots, grated ginger and coriander leaves.
3. Roast for about 2 minutes on a low flame. Add the semolina and powdered oats. Fry for some time till it turns lightly golden in color. Switch off the flame.
4. Drop these in a mixing bowl and when it cools down, add the curd, required amount of water and mix well till it resembles a batter consistency.
5. Before pouring in the idli molds add the baking soda, mix and pour a spoonful of batter into each mold and steam for about 15- 20 minutes or till done. Enjoy the steaming hot idli breakfast.

Coconut Chutney

Ingredients:

1. Grated Coconut- 1 Cup
2. Ginger- 1 small piece
3. Green Chillis- 2 nos
4. Tamarind- 1/2 tsp/ a small piece
5. Salt- as required
6. Oil- 1 tbsp
7. Mustard Seeds- 1 tsp
8. Urad Dal- 1 tbsp
9. Curry Leaves- few

Method:

1. Grind the coconut, ginger, green chilies, tamarind and salt to a fine paste by adding little water.
2. For tempering, heat oil, splutter mustard seeds. Add the urad dal and curry leaves. Switch off the flame and enjoy with the above-made idlis.

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Carrot Laddoo/ Gajar ke Ladoo

                      Happy New Year To All!!!
Carrot laddoos are the most popular Indian sweets made for festive occasions. This is one of the easiest desserts which can be prepared within no time. Usually, sugar is added in this, but compared to sugar I prefer jaggery which is a healthy option. These laddoos are a perfect to gift to friends and family.

In this, the carrots are cooked well in milk and jaggery till combined and shaped in the form of laddoos. Every bite is a melt in the mouth. This will be an instant hit among kids as well as adults. Next time when thinking about making a dessert, this carrot laddoo is the best to prefer as it is very easy to make and with fewer ingredients.

Ingredients:

1. Carrots (grated)- 2 Cups
2. Milk- 1/2 Cup
3. Jaggery- 1 1/2 Cups
4. Cardamom Powder- 1 Tsp
5. Cashews (chopped)- 2 tbsp
6. Ghee/ Clarified Butter- 2tbsp

Method:

1. Heat the ghee in a nonstick pan, roast the cashews and when they turn golden brown keep this aside.
2. In the same pan start roasting the grated carrots till they start changing color. Add milk and cardamom powder, over a medium flame stir well till all the milk gets absorbed.
3. Add the powdered jaggery and mix well till everything gets well blended. This takes almost about 10- 15 minutes on a medium flame.
4. At this stage, all the jaggery melts and mixes well with carrots, add the roasted cashews. All the water evaporates and the mixture thickens.
5. Switch off the flame. After sometime when the mixture becomes warm, shape them in the form of round balls using hands.  Store in airtight containers and enjoy when needed.

Rava Idli

Studies find that what you eat for breakfast influences what you eat the rest of the day. So it’s key to choose energy enhancing healthy foods.

This instant Rava idli is so simple, easy and a healthy breakfast, which can be made within minutes. In my house, everybody likes different varieties of idlis. This Rava idli is made on a Sunday morning in my house so that everyone can enjoy a healthy and delicious breakfast.This doesn’t require any fermentation.

Rava idli is made using roasted semolina which is mixed with vegetables, curd, baking soda/ eno salt, seasoned with a perfect amount of spices and made into a pouring consistency by adding enough amount of water. It is then steamed in idli molds till perfection and served along with your choice of chutneys.

This is a perfect, filling and a quick breakfast, which will be liked by all and which doesn’t require any soaking, grinding or fermenting. Adding tempering is optional, but it enhances the flavors. Try this out and let me know.

Ingredients:

1. Sooji Rava/ Semolina- 2 Cups
2. Curd- 1 Cup
3. Green Chillies- 3 nos
4. Ginger- 1 tbsp
5. Chana Dal- 1 tbsp
6. Urad Dal- 1 tbsp
7. Curry Leaves- few
8. Turmeric Powder- 1 Tsp
9. Baking Soda- 1 Tsp
10. Salt- as required
11. Asafoetida- a pinch
12. Grated Carrot- ¼ Cup
13. Oil- 1tbsp
14. Mustard Seeds- 1 tbsp
15. Roasted Cashewnuts- few
16. Water- as required

Method:

1. Heat oil, Splutter mustard seeds. Add the chana dal, urad dal, turmeric powder, red chili powder and curry leaves.
2. Add the semolina and roast till the raw smell disappears and the semolina turns slight golden color.
3. Switch off the flame and transfer the semolina in a mixing bowl. Add the chopped green chilies and ginger.
4. Once when it cools down, add the thick curd and mix well. The semolina absorbs the moisture. Add water little by little till it forms a thick batter. Let it rest for some time.
5. Meanwhile, place the steamer overheat. Grease the idli molds with oil and place a roasted cashew in each mold. Add the baking soda or eno salt in the batter. Give it a nice stir.
6. Pour into the greased molds and steam for about 10- 15 minutes. Switch off the flame and serve hot rava idlis along with coconut chutney.

Balsamic Chicken and Veggie Salad

Nowadays we are more into healthy salads for dinner. I was searching for some salad recipes and got this balsamic chicken salad which is a one pot salad that is very filling. As I had all the ingredients readily available in the kitchen, I tried it out. This dish is not only easy but a very delicious and appetizing.

With very fewer ingredients, we can make a healthy, protein-rich, nutritious dish by spending very less time in the kitchen. A perfectly balanced meal, with the choice of veggies.

In this, the chicken pieces and veggies are coated with balsamic dressing and baked till done. This dish is versatile and with full of flavors. Try this out and let me know.

Ingredients:

Adapted from here:

1. Boneless Chicken- 1 lb
2. Minced Garlic- 3 tbsp
3. Dried Thyme- 1 tbsp
4. Dried Oregano- 1 tbsp
5. Salt- as required
6. Pepper- 1 tbsp
7. Broccoli- 1 Cup
8. Carrots- 2 nos (peeled and cut into thin strips)
9. Mushrooms- 1 Cup (cut into half)

Method:

1. Preheat the oven to 350 degrees F
2. Mix the balsamic vinegar along with minced garlic, dried thyme, oregano, salt and pepper in a bowl.
3. Pour this balsamic vinegar mixture in a ziplock bag along with chicken pieces and mix till everything gets blended well.
4. Keep this aside till the vegetables get ready.
5. Cut the carrots, broccoli, and mushrooms to the desired size and marinate them in a baking pan with the remaining balsamic vinegar mixture and toss well.
6. On top of the veggies place the marinated chicken pieces and bake for about 15- 20 minutes. Enjoy an amazingly delicious salad.