With today's focus on eating healthy, most of us try to include easy to make and low on calories foods and recipes. One such very convenient thing to make and have at home is fresh Yogurt based Dips made every day. They go very well when served with roasted khakhras, all kinds of chips, fresh vegetable sticks like, carrot and cucumber . They can also we used as a spread on crackers or in sandwiches.

YOGURT DIPS

Here's what you need and how you make it.

Ingredients:

1. 2 small bowls of low fat or regular yogurt (one bowl for each variant)
2. 2 to 3 flakes of garlic , peeled and crushed
3. 2 to 3 sprigs of coriander leaves ( washed and finely chopped)
4. 2 to 3 sprigs of Dil (washed and finely chopped)
5. 1 to 2 spring onions ( peeled and finely chopped)
6. salt and pepper to taste 

Procedure:

Put yogurt in a muslin cloth, tie ends and allow to hang for an hour or two till all the water has come out.
Empty yogurt half and half in two bowls. Mix yogurt in each bowl well. Now in one bowl add garlic, coriander and salt and pepper and mix well with a spoon.
In the second bowl add chopped onion , dil and salt and pepper and mix well with a spoon.
Cover both bowls with cling film and refrigerate for about 30 minutes. 

Both dips are now ready to serve in any of the ways shared above.

Dudhi Pakodas

The rains are upon us and its the weekend too. Most people would love to have friends over or just chill and enjoy the lovely weather with a hot plate of crisp pakodas and a steaming cup of chai or coffee.
Pakodas made out of aloo, pyaaz, gobi, mirchi, palak etc are quite common and popular. However not many people think of making Dudhi or White Pumpkin Pakodas.
Dudhi Pakodas are very light, delicious and melt in the mouth. Here is how you can make a plate full of the delicious Dudhi pakodas.

Ingredients-

1. 2-3 inch (length) piece of Dudhi / Lauki
2. 1 small bowl of gram flour / Besan
3. 1/2 tsp Ajwain
4. 1/4 tsp Red chilli powder
5. 1 pinch soda bicarb
6. Salt to taste
7. Few coriander leaves, finely chopped (optional)
8. 1 bowl of oil for frying

Procedure -

Peel the Dudhi / Lauki and cut into wafer thin slices, keep aside in a bowl. In a separate bowl, mix gram flour with spices. Slowly add water and blend well, to make a smooth batter, slightly thinner than ketchup consistency.
Heat oil in a kadhai. When really hot, lower flame to medium and dip each Dudhi slice in the batter and gently put into the hot oil. Fry 4 - 6 slices at a time and turn around until golden brown on both sides. Remove from oil and place on tissue, to drain out any excess oil.
Serve hot with green chutney / ketchup / pickle. And slices of pau bread (optional)

Its monsoon time and time for enjoying tasty and hot snacks with a cup of tea or coffee, after a long day at work or just to relax over the weekend.

Kheema tikki is a delicious light and nourishing snack which my family and guests all love. You can try it out soon and delight your loved one

Kheema (Mince Meat)   Cutlets

Ingredients:

· 250 gms. Kheema
· 2 small potatoes
· 2 slices of bread or one small pav
· 1 piece ginger finely chopped / crushed
· 1/2 tsp. cummin seeds powder
· 1 tsp. coriander powder
· ¼ tsp. garam masala powder
· 2 green chillies finely chopped
· Few coriander leaves finely chopped
· Salt and pepper to taste
· Oil for frying
· 2 tbsps bread crumbs (optional)

Procedure:

Wash and put kheema in a pressure cooker with washed potatoes, ginger, chillies, coriander powder and 1 cup water. Pressure cook for 10 minutes after first whistle. Open cooker when cool and remove potatoes. If there is any water in the kheema dry it on high flame for a couple of minutes. When kheema is cool, empty it on a tray / plate.

Peel the potatoes, mash them and add to kheema. Add salt, pepper , garam masala and cummin seed powder to kheema mixture. Soak bread in water for a minute or two, squeeze out the water and add to kheema. Finally add coriander leaves. Rub a little oil on your hands and mix the kheema with all ingredients to make a soft dough. Divide the mixture into 8-10 portions. Flatten and shape each into a round cutlet. Cover in bread crumbs (optional)

In a non-stick pan heat a little oil.When hot put in four to six cutlets at a time and fry till both sides are golden brown. Serve hot with fresh salad, ketchup / chutney and bread.

Spinach, Grape & Chicken Salad

With the monsoon round the corner, most of us love to plan picnics and and outings with family and friends, with a food basket.

Along with any snacks or meal you carry try this Japanese-inspired salad with “greens”  and a  rice-vinegar dressing with caramelized ginger.

Ingredients 

1. 2 cups Washed fresh spinach
2. 1 Boneless skinless chicken breasts, grilled (or broil on high in your oven) and then diced
3. 1/2 cup Peeled, seeded cucumber, in half-inch chunks
4. 1 cup Green seedless grapes, halved
5. ½ cup Frozen shelled soybeans/tofu
6. ½ tsp Toasted sesame seeds

Sweet ginger dressing:

1. ½ cup         Seasoned rice vinegar
2. 1 clove        Fresh garlic, minced or pressed
3. 1 tbsp          Minced caramelized ginger
4. 3 tbsp          Vegetable oil

   Procedure:

Combine all of the dressing ingredients in a blender and mix until smooth. Or, for a more textured dressing, whisk the ingredients together in a small bowl.

In a large bowl, combine the spinach, chicken, cucumber, grapes and soybeans. Toss with the dressing and add salt and pepper if desired. Garnish with sesame seeds. Serve immediately.