Sunday, May 31, 2015

Green Soyabeans Sabji


Hello there!!!

    And today, I am back with another green soybean recipe. It’s also very easy and clever recipe, so get ready for a flavorsome recipe. "Green soybeans Sabji”!!!!
This is it… The name says everything about the recipe and in this recipe you don’t need too many ingredients too. You can just make is perfect and delicious at very first attempt. Obviously, you have to follow the recipe step by step.
   Desi recipes are my all time favorite. Since, I like to play with Indian cuisines the most. I tried this recipe totally inspired by Gujarati Dish, called “Undhiyu” and believe me it comes out even more delicious by using this Green Soybeans. Soybeans are full of protein and healthy. And If you guys are really not using these green soybeans more often then try this recipe, I bet you would start staking these Green Soybeans in your fridge for sure. I used Frozen soybeans, usually I am not much into frozen vegetables but I kind of really love with these soybeans. They comes so green and really cooks faster. I used frozen once but if you hold of the fresh green soybeans, always great!!!
I also used some few more vegetables in these recipe and you guys always add or subtract the vegetables of your choice in this recipe.
So let’s get started for this easy and good recipe,,,
2 tbls Oil
1 tbls Ghee
¼ tbls Ajwayan(carom) Seeds
½ tbls Mustard seeds
A pinch of Asafetida
¼ tsp Turmeric powder
2 Tomatoes(roughly diced)
1 1/3 cup Green Soybean
1 bowl Mixed Potatoes and Eggplants(roughly diced)
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Green chili paste
¼ cup shredded coconut
1 tsp Red chili powder
½ tsp Paprika powder
½ tsp Garam masala
1 tsp Sugar(prefer brown sugar)
1 tbls Lemon juice
Salt to taste
Water as needed
Chopped cilantro for garnish.
·       Heat the pan and add oil and ghee.
·       Add mustard seeds and ajwayan seeds.
·       Add asafetida and turmeric powder.
·       Add tomatoes and cook for couple of minutes.
·       Add green chili paste, garlic paste and ginger paste and sauté on low flame.
·       Add green soybeans and diced potatoes and eggplants.
·       Add red chili powder, paprika powder and garam masala.
·       Add shredded coconut.
·       Add ½ cup of water and salt as taste.
·       Cover the pan and let it cook for a while.
·       Stir in between and add water if needed.
       Add sugar and lemon juice once sabji is almost done.
·       Turn off the stove and garnish with chopped cilantro.
It’s as easy as this and the taste is awesome.You can serve this Green Soybeans Sabji with Roti, Phulka and Paraths.
   I am ending this, with these inspired words. Take care till next time. and don't forget to stay connected with Good Food Good Mood.:)


Thursday, May 28, 2015

Green Soybean Kachori

             Go Green!!!! For those who love to eat green beans in any variety. Today I am going to share a recipe about Green Soybean Balls. "Green Soybean Kachori".
It"s similar to Tuver  Lilva Kachori. I just made variation of Edamame instead of Lilva(Piogeon Pea). It's even more yummy and healthy too. Green soybean is also known as Edamame. Edamame bean is immature green soybean in the pod. Usually found in the cuisine of China, Japan, Indonesia, Hawaii and Korea. They served boiled or stemmed salty pods. Edamame are also perfect for to go snack. The bean itself are very low in sodium. It is also a great source of Dietary Fiber, Protein, Calcium, Thiamin, Vitamin K, Manganese, Iron and so many other great Minerals.

          I used frozen Edamame for this recipe. I peeled off pods of Edamame and used only green beans. You can use green soybean directly. We can find them in any grocery store at frozen area. Get ready to taste a heavenly good "Kachori":)  So let's start.....

For Kachori;
*1 cup All purpose (Maida)flour
*1 tbls  Besan(gram) flour
*2 tbls oil
*4 tbls water or adjust the water as required
Salt as taste.
For Stuffing;
*3 cups of crushed green soybeans.
* 3/4 cup crushed or shredded coconut
*1/4 cup oil for cooking 
*Pinch of turmeric powder
*Pinch of Asafetida powder
*1/4 tsp mustard seeds
*1/4 tsp sauf( funnel seeds)
*2 tbls green chili and garlic paste
*1 tsp cinnamon and clove powder
*1 tbls raisins
*1/4 cup chopped cilantro
*1 tbls sesame seeds
*1 lemon juice(adjust according to taste)
*2 tbls sugar
*Salt to taste
Oil for deep frying
For Kachori Dough:::: Take big bowl. Mix all purpose and besan flours very well. Add salt and oil in it. Knead it into a dough using water. Cover it and set it aside while get ready for stuffing.

For Stuffing:::: If you are going to use Edamame, peel  off all the Edamames and use only green soybeans. Crush the green soybeans in food processor. And keep aside. Crush coconut also in food processor.
Heat the pan and add oil in it.
Add mustard seeds and .asafetida powder
Add green chili and garlic paste. Saute for a minute.
Add crushed soybeans and stir well.
Add crushed coconut, sesame seeds, turmeric powder, cinnamon and clove powder, salt and funnel seeds and raisins. Stir and saute for at least 6-8 minutes.
Add chopped cilantro. Mix well.
Add sugar and lemon juice (adjust your taste). Mix well.
Don't forget to have some and taste it, always adjust ingredients according to your taste.
Turn off stove. And let it cool down.
Once it's cooled down, make balls according to your size(make little smaller then golf  size balls) keep aside.
Now make small balls from dough too.
Roll the dough balls in round shape like small puri. Roll it thin.
Take stuffing ball and place in center.
Take edges of the dough and wrap it around and cover it properly.
Pinch out the excess dough.
Shape it like perfect ball.
Repeat this and make all Kachoris.
Heat the oil in frying pan.
Fry all the Kachoris until light golden brown.
       Serve them hot or room temperature with cilantro chutney or ketchup.
        To insure good health: eat lightly, eat green and eat variations:)=
        Trust me once you make this variation of Kachori, you will not get back to original ones...

   Take good care of yourself till next time.


Tuesday, May 26, 2015

Beetroot Green-Dal Fry Tadka

  Hello again..!! Today’s Special is Beetroot Green Dal-Fry Tadka.. Sounds interesting..Hummmm? Yes, this is very interesting and delicious and a healthy recipe!

 Dals are very common is Indian food. Every family in India has their own style and varieties of delicious Dal recipes. And dal tadka is one of them. Tadka means tempering. Cook the dal, and just temper it right before serving is called, “Dal-Fry Tadka.” The smoky burnt aroma of tadka with spices and garlic makes dal heavenly delicious.
 Under this recipe I used, Yellow skinless moong dal which is very easy to digest and easy to cook too.
Also I used the beetroot’s leaves and stems which are highly rich in protein and full of vitamin A & K.
Hence the combination of these too, makes a extra healthy Dal. Uses of these two highly nutritious secret ingredients in this da-fry will come out luscious.
Just make sure to peel sides of beetroot’s stems.
Shall we start the step by step recipe now..,


1 cup moog dal(yellow)soaked

1 ½  tbls oil

¼ tsp asafetida(hing)

4 cups chopped beetroot leaves and stems

½  tsp cumin seeds

1 tbls green chili paste

1 tbls ginger paste

1 tbls garlic paste

½  tsp garam masala

½  tsp turmeric powder

1 ½  tbls lemon juice

2 tbls chopped cilantro

Salt as taste.

For Tadka:

3 tbls oil

½ tbls ghee

1 tsp cumin seeds

2 whole red dry chilis

1 ½  tsp finely chopped garlic

1 tsp red chili powder

1 tsp paprika powder


* Heat the oil in pressure cooker.

* Add asafetida, cumin seeds and cook for few seconds.

* Add chopped beetroot leaves and stems.

* Add green chili paste, garlic paste, ginger paste and stir well.

* Add turmeric powder, mix well and cook.

* Stir in the soaked moog dal with about ¾  cup water and mix with beetroot leaves and stems.

* Add garam masala and salt.

* Mix well and cover the cooker with lid.

* Cook for about 2 whistles.

* Turn off stove and let pressure cooker cool down.

* Open the cooker and fluff the dal and mix.

* Add lemon juice and little water.

* Mix well.

*Transfer into serving bowl.

For Tadka,

·       Heat the oil & ghee in small pan.

·       Add cumin seeds, seeds should get fried properly.

·       Add dry whole red chilis.

·       Add finely chopped garlic, let the garlic light brown.

·       red chili powder and paprika powder.

·       Turn off stove and add 2tbls water.

 Pour the Tadka on dal and garnish with chopped cilantro.
 Serve with Roti, Pratha, Naan or Stemmed Rice or Jeera rice..

 Trust me, this Beetroot green dal-fry tadka is something unique and easy and of course has authentic(ha!) taste.

 Thank you for stopping by and stay tune for next exotic recipe. Goodbye till next time. J

Saturday, May 23, 2015

Immensely Honored to be in 100 food blogger list on Google +

Did you notice the new star, yes, my blog is shining…..⭐️
      Blissful and thrilled to have been featured on  Kimberly"s blog where she gathers up not 10 or 20 a perfect number of 100 food bloggers’ handy list for all the foodie lovers. Feeling humbled and honored. I am thankful for her kind appreciation and feeling happy to join the band wagon with many other talented food fellas. Do drop by and save few blogs of your choices to savour them at ease by trying out their yummilicious recipes. I definitely have few try out recipes to please my taste buds from the bloggers list.
     I'm truly immense of my accomplishment. Kimberly really opened the big opportunities to bloom my extremely fresh blog.I am thankful to each and every one who takes time to read and respond via feedbacks to my posts. My blog is fairly new and still taking shape. My recipes and out of the way cooking fundas have always pleased not only my family but also larger crowd of friends. 
      I try and provide easy fusion recipes which are fairly nutritious and flavoursome. If  you would love to try out fusion, exotic and healthy recipes and in Kimberly's words with style and lush then you should try my recipes. So, if you have a sweet tooth or spicy one, don’t forget to give it a try and drop me few lines. I promise you all to serve you more and more awesome and delightful recipes in the next coming up days. Sometimes cold, sometimes hot, sometimes sweet and sometimes spicy, life is as similar as food so enjoy the both fullest as much as you could. :)
'I believed, I could so I did' !!!
  With this short and sweet note, I'm leaving you guys for wonderful day ahead.

Mango Berry Smoothie

           So are you ready for Mango Mania-part 2...?.Here is the quick recipe for boost up your energy. This is about Mango Berries Smoothie, which contained lots of vitamins, minerals and proteins.
          All mixed berries and mangoes are good source of fiber and vitamin C. And certainly  yogurt has the best source of vitamin D and calcium. I am sure you will like my this recipe for Smoothie.
         So let's start and boost up our energy for rest of the day. 

1 cup of roughly chopped mangoes
1/4 cup of yogurt 
2 tbls heavy whipping cream or regular milk
1 tbls sugar
1/2 tbls honey
1/4 cup crushed ice

1 cup of frozen or fresh mix berries 
2 tbls chopped Spinach & Kale mix
1/4 cup of yogurt
2 tbls heavy whipping cream or regular milk
1 tbls brown sugar or regular sugar
1/4 cup crushed ice

Few berries for garnish
Adjust sugar in both smoothies according to your taste.

               For Mango Smoothie,
** Blend all the ingredients and keep aside.
              For Berry Smoothie,
** Blend all the ingredients and keep aside.

** Take a tall glass for serving.  Pour the berry smoothie in the glasses first. Pat the glasses a bit. Pour the mango smoothie on top. Garnish with some berries of your choice.

       As I told you before, this is the rapid recipe with lots of healthy factors in it. So don't wait for anything else, just grab the ingredient and try the Mango Berry Smoothie. This is the perfect way to serve your kids fruits and green leafy vegetables. And they will love it!!,,and ask for more too.

     HAVE ONE SMOOTHIE A DAY AND enjoy the day....!!!!
                  Stay fabulous and healthy..:)


Pliant Bullet Kabab (veg)

          Kabab means "cooking on fire". Kababs are mainly made with chicken or meat or lamb or pork or fish on skewers over hot coal. Kabab, is a Middle Eastern dish. And today I'm going to share a  Kabab recipe with fire taste:),  so be ready for another spicy kababs. These Kabab are vegetarian and twist of  drizzling spicy sauce.

       Recipe of Pliant Pellet Kabab has lots of vegetables. Vegetables are very important for our body and we have to eat 5-7 serving of fresh vegetables every day. So this Kababs are basically full of nutritious.  So let"s move towards the kitchen and start making awesome Kababs.

For Sauce--
2tbls oil
1tbls finely chopped onions
1tbls(5-6 cloves) chopped garlic
1/2tsp red chili powder paste(2tbls water and red chili powder mix)
1/2tbls crushed dry chili flakes
1tsp chaat masala
1tbls lemon juice
1/4cup(use little less)  honey
1/2tbls lemon juice
1tbls chopped cilantro

For Kababs--

2 medium boiled and mashed potatoes
1/4cup chopped onions
1/3cup chopped all colors bellpeppers
1 medium grated carrot
1/3 cup mix of blanch and crushed green peas and green beans
2tbls chopped spinach
1tbls ginger, garlic and green chili paste
2tbls chopped cilantro
1/3tsp red chili powder
pinch of turmeric powder
salt as taste
3/4cup fresh or dry(I used fresh) bread crumbs
Cornflour or cornstarch for coating
Oil for frying

*To make sauce;
                          Heat the pan add oil in it. Add finely chopped onion & garlic and saute till light brown on slow-medium heat. Add red chili powder paste. Add crushed red pepper and chaat masala. Mix and turn off stove. Add honey and lemon juice. Add cilantro. Keep on side.

*To make Kababs;
                            Heat the oil in pan, add ginger, garlic and green chilli paste. Sauté for a minute and add chopped onions, sauté till pinkish red. Add grated carrot and chopped bell peppers, sauté for 1-2 minutes. Add crushed green peas and green beans. Add salt, red chili powder and turmeric powder. Sauté well. Add chopped spinach and mashed potatoes. Turn off the stove. Add bread crumbs and chopped cilantro. Let it cool down for a while. Make bullets shapes Kababs. Roll all the Kababs into corn starch.
Deep fry the bullets till crisp.
               Transfer all the Kababs onto serving plate and drizzle sauce on them.
               Make sure they are spicy so adjust the sauce according to your taste.

         Take care till next time.

Onion-Tomatoes Masala Bun

             Most of us have fond memories of food from our childhood street foods. Food, in the end, in our town tradition, is something holy. It's about identity. Street foods are always all time favorite to all ages of people. So I'm going to share some quick and simple recipe of  Masala Buns with full of street food kind of taste.
     Let's not waste the time and grab some ingredients and start.

12 Dinner rolls or small Pav or small Buns

1medium Boiled and grated potato
1cup Chopped onions
2medium Chopped tomatoes
2tbls Chopped Cilantro
1tsp Garlic paste
1/2tsp Red chili powder
1tsp Pavbhaji Masala
Salt as taste
1/2tbls Oil
1tbls Butter(I preferred Amul Butter).

3/4cup about 6-7oz Room temperature Butter
3/4tbls Garlic paste
1/4tsp Red chili powder
1tsp Sandwich masala or Chaat masala
1tsp Pavbhaji masala

1 medium size Thinly sliced onions
Pinch of Salt
1tsp Sandwich Masala or Chaat Masala

                    FOR LACCHA ONIONS
*Thinly slice the onions.
*Sprinkle sandwich masala or chaat masala and salt.
*Mix with hands and make  all slices of onions separate.
*Let them marinate while we make other stuffs.

                   FOR SPREAD  BUTTER
*Place room temperature butter in bowl.
*Add garlic paste, red chili powder, pavbhaji masala and sandwich or chaat masala.
*Mix very well.

                  FOR STUFFING
*Heat the pan on medium flame.
*Add oil and butter.
*Add chopped onions and saute till pinkish red.
*Add garlic paste and saute for a minute again.
*Add chopped tomatoes, cover and cook till tomatoes gets puree.
*Add pavbhaji masala.
*Add red chili powder and salt.
*Cook again for a minute.
*Add boiled and grated potato and mix well.
*Turn off the stove and mix some chopped cilantro.

*Cut the buns(not all the way).
*Apply spread butter on dinnerrolls(buns) inside and outside all around.(don't be miser while applying butter:))=

*Pan fry all the buns very lightly.

*Keep on to the another dish.
*Open the bun and fill around 1tbls stuffing and sprinkle laccha onion.

*Close the buns and serve them.

        Isn't it mouthwatering recipe? So what are you waiting for?......Run into kitchen and start to cook Onion-tomato Masala Buns.

        a recipe for LOVE....,
    a spoonful of smile., a jar of joy., a cup of kisses., & a handful of hugs....-lily luna


Chatpata Misal Pav

                        LIFE IS TOO SHORT JUST LICK YOUR BOWL.
                              Seriously you will lick your bowl if you would make my this recipe of Chatpata Misal Pav. Misal is a very famous in breakfast in some part of India.(Maharastra). The recipe itself has lots of potential of variation. Misal is full of protein and energy. It made with sprouts of moog or moth, but I used mix of both.
    Sprouts are very healthy and nutritious. I like to eat fresh and uncooked  anytime.:)  Steam and add just lemon juice and salt is the healthy way to eat sprouts. Add in salads, soups, rice, sandwiches, vegetables, stir-fry, lentils, wraps and so so many options. The simple process of sprouting brings out so many different dishes to your plate.
                              Overall, sprouts provide excellent quality nutrients, minerals, anti-oxidant and vitamins. So what are you waiting for?,  Just follow the recipe and make yourself  healthy with touch of  mouthwatering and chatpata taste of Misal Pav. 

Sprouted moog and moth mix 1 1/2 cup
Chopped Onions 1 cup
Chopped Tomatoes 1 cup
Chopped Red bell pepper 1/2 cup
Garlic 4-5 cloves
Ginger 1/2"in piece
Kokum petals 3-4
Mustard seeds 1tsp
Salt as taste
Asafetida 1/2tsp
Turmeric Powder 1tsp
Garam masala 2tsp
Cinnamon stick 1"in
Cloves 5-6
Coriander powder 1 tsp
Dry red chili 1
Red chili powder 1tbls
Dry coconut grated 2 1/2 tbls
Oil 1/3 cup
Cilantro 2tbls
Farsan mix as require(Chavanu) or Sev
Finely chopped onions and cilantro mix 1 cup
Some lemon juice.
Dinner roll (Pav) or buns as required

^Heat the oil in pan.
^Add 1/4tsp asafetida and mustard seeds.
^Add sprouted moog and moth when mustard seeds splutter.
^Add 1/2tsp turmeric powder and salt and mix well.
^Add 1/2 cup water and cover and cook.
^Turn off the stove once sprouts are done well.
^Add 1/2tsp garam masala and mix well.

^Heat the 1tbls of oil in another pan.
^Add chopped onions and saute till tender.
^Add roughly chopped ginger and garlic in it.
^Add cinnamon stick, cloves and dry red chili, saute.
^Add dry coconut and cook till coconut release aroma or till light brown.
^Add tomatoes and red bell peppers,& saute very well till tomatoes get tender properly.
^Turn off the stove once all cooked well.
^Let it cool down.
^Transfer to the grinder and add little water and make fine paste.

^ In same pan add all oil. 
^Add asafetida ,turmeric powder and red chili powder.
^Add ground masala paste, kokum petals, salt and 2 cups of water.
^Add garam masala and mix well.
^Simmer for 5 minutes on medium heat.
^Turn off the stove when oil appears on top.
^Add some chopped cilantro.

^To serve in bowl, place some farsan mix, add sprouted moog and moth mixture on it.
^Drizzle some gravy on it, and also serve some gravy and farsan mix on side too.

^Sprinkle onion and cilantro mix.
^Serve with Pav(dinner roll).

              Bless the food before us.
                             Family besides us.
                                   Love between us.

                                     Till next recipe keep enjoying every bit of your meal....