• Broccoli-1 bunch(cut into florets)
• Carrots- 2 small cut into rounds
• Onion -half medium(sliced thickly)
• Garlic- 1 tbsp grated
• Soy sauce- 1/2 teaspoon
• Chili sauce-1 teaspoon- (I used Ching’s secret red chili sauce)
• Dried crushed basil- 1/2 teaspoon
• Red wine  vinegar(optional)- 1/2 teaspoon
• freshly crushed pepper- to taste
• Water- 2 tablespoon
• Salt- to taste

• Boil carrots and broccoli just till al dente, drain and keep aside
• Mix soy sauce, chili sauce, vinegar and water, mix well and keep aside.
• Now heat oil in  pan(preferably a non stick or cast iron pan)
• When oil is hot, add garlic, stir for a few second.
• Add onions, cook for a min on high heat , then add all the veggies and stir on high heat for few more minutes.
• Add the sauce mixture, salt, pepper and basil.
• Cook on medium high heat till done.
• Serve  hot with rice or noodles!

The post Quick Broccoli and Carrot Stir Fry appeared first on Inspired-recipes.

• Whole Wheat flour- 2 cups
• Oil- 1 tbsp(optional)
• Salt- a pinch
• Water – to knead the dough

• Potatoes – 2
• Peas- 1/4th cup
• Salt- to taste
• Turmeric(optional) – 1/4th teaspoon
• Garam masala powder- 1/2 teaspoon
• Mango powder- 1/2 teaspoon
• Red chili powder- 1/2 teaspoon
• Chopped coriander – 2 tbsp(I didn’t use as i didn’t have it )

• Mix all the ingredients for the dough and knead into a smooth, pliable dough, cover and keep aside
• Boil potatoes and peas either in a pressure cook or in a microwave.
• Drain and mash while warm.
• Add all the masalas for the stuffing into the mashed potatoes and peas and mix well.
• Now take a ball of dough and roll it into a small circle with the help of rolling pin.
• Put 2- 3 drops of oil and spread it on the rolled circle.
• Now place some stuffing  in the center (depends entirely on you how much stuffing you want, i like lot of stuffing and thin layer of flour).
• Pull the edges and bring together to cover the the filling, seal and gently  press on top to flatten it a bit.
• Roll this into a parantha of desired thickness, don’t worry if a little filling comes out, you can just remove it.
• keep dusting the parantha with dry flour while rolling to avoid sticking.
• Now  put the rolled parantha on a preheated tawa/griddle, flip once after few seconds when you see very light brown spots on the surface facing the griddle.
• Once flipped, apply the oil and spread all over the parantha.
• Now flip again and apply oil on the other side.
• Cook till its golden brown on both sides.
• Serve hot with yogurt and pickles.

The post Aloo Matar(Potato Peas) Parantha appeared first on Inspired-recipes.

People who love Ice cream and sweets and are calorie and health conscious are surely going to like this recipe. This is no fuss homemade mango ice cream which can be made easily and kept for the times when you crave for cold and sweet.

The ingredients are usually in your refrigerator. In summers its best to use fresh flavorful mangoes and in winters you can always use frozen mangoes or any other fruit you like.
Ice cream molds are also quite easily available in the grocery stores so that should not be a problem too.

Ingredients –

• Milk – one and a half cup(low fat)
• Mango- 1/4 cup pureed (or more if desired)
• Mango- 2 tablespoon chopped
• Vanilla essence- 1/4th teaspoon
• Sugar – 3/4th cup or (as per your taste)
• Almonds – 1 teaspoon chopped(you can use pistachio also)

Method–

• Heat milk on slow heat and reduce it to half the amount. keep stirring so that it doesn’t stick to the pan.
• Add sugar and stir well and remove from heat.
• Add the mango puree, chopped almonds, vanilla essence.
• Mix well and let it cool.
• Add the chopped mangoes and pour the mixture into the ice cream molds.
• Freeze for 5 to 6 hrs.

Tip: Run the molds under warm water for few seconds to make it easy for the ice cream to come out.

enjoy!

The post Low Fat Mango Ice Cream appeared first on Inspired-recipes.

After all, these are spicy mixture of potatoes and veggies that too deep fried! who wouldn’t like. Talking about deep frying and roadside food reminds me of the days when I was staying in a pg in Delhi. There was this thelewalah who used to stand right on the side of the road just outside our house and he used to sell these delicious(fully loaded with calories) deep fried burgers for just 5 rupees. Little did we care about the quality an nutrition then.

His recipe was as simple as abc. He used to first cut the burgers into halves, deep fry both halves and load it with deep fried potato patty, one round onion slice, one tomato circle(sliced), a paneer slice and sprinkle some masala over it(maybe that was his secret ingredient) and thats it… but it was so tasty and satisfying to hungry souls like us coming back from study/work… I tell you. Nothing can beat these roadside snacks…there surely is something about them.

Okay, lets come back to our home made cutlets here is the recipe and these were tasty too in their own way

I used corns and potatoes but you can add any vegetable(boiled peas, carrots etc) you like. Don’t forget to sqeeze the water from the boiled veggies.

Ingredients- for 12-14 cutlets

• Potatoes- 4 medium
• Frozen corns- 2 tablespoons
• All purpose flour – 1 tablespoon
• Coriander leaves – 2 tablespoons chopped
• Salt- to taste
• Mango powder- 1/4th teaspoon
• Red chili powder- 1/2 teaspoon
• Garam masala powder- 1/4th teaspoons
• White Bread- 1 loaf
• Rice Flour- 2 table spoon

Method-

• Boil, peel and mash the potatoes.
• Boil the frozen corns as directed on the packing(should take few minutes in microwave).
• Damp the bread with water and add it to the mashed potatoes
• Add rest of the ingredients except rice flour and mix well(taste and adjust salt and spices)
• Make small patties from the mixture and shape into whatever shape you want
• Take rice flour in a plate.
• Coat each cutlet in the rice flour
• Deep fry till golden brown and drain on paper towel
• Serve hot with coriander chutney and tomato sauce.

The post Vegetable Cutlets appeared first on Inspired-recipes.

To make the mango salsa at home click here for the recipe

Ingredients:- For 2 burritos

• Flour/wheat tortillas- 2
• Eggs -3
• oil for making eggs
• shredded cheddar cheese- 1-1/2 cup
• Mango salsa(click here for the recipe)- 1 cup
• salt and pepper- to taste

Method:-

• Crack eggs in a bowl
• Beat eggs with fork and add salt and pepper
• Heat oil in a pan and add the egg mixture
• Keep stirring to make scramble eggs of desired consistency and keep aside
• Cover one tortilla in a damp paper towel and microwave for 25-30 seconds
• Put a line of cheese, scrambled eggs and salsa in the center of the warm tortilla
• Fold the tortilla into a burrito
• Repeat the same with the second one

Enjoy!

Sending this recipe as an entry to Divya’s Show me your Breakfast event.

The post Breakfast Egg Burrito Recipe appeared first on Inspired-recipes.

Use it along with fillings in tacos or just use as an appetizer dip. I made it as a filling in breakfast burrito which is going to be my next post. till then enjoy-

Ingredients:-

• Mango – 1 cup peeled and diced
• Onion- 1/2 cup peeled and diced
• Tomato- 1 cup diced
• Jalapeno Peppers- 1 tablespoon chopped
• Cilantro- chopped 1/4th cup
• Lemon juice- 2 tablespoon
• Salt to taste

Method-

• Mix all the ingredients mentioned above in a bowl, adjust salt, cover and allow to sit for at least half an hour before serving.

Note: you can pretty much make any fruit salsa by adding your choice of fruits. you can keep it sweet or make it hot by adding jalapeno peppers.

The post Super Simple Home Made Mango Salsa Recipe appeared first on Inspired-recipes.

Writing after a long time, visiting my home country India justifies my absence from blogosphere.

What more can we ask for- A tasty pizza with our own choice and amount of toppings and cheese.

This recipe is for the vegetable Pizza with tomato, onion, mushroom as shown in the pic.
You can use the same recipe for non veg pizza just add a layer of cooked chicken or meat as topping or substitute any vegetable with your choice of meat/chicken etc.

Ingredients-

For the sauce

• Fresh Tomato – 1 big pureed
• Tomato sauce- 1/4th cup
• Tomato paste- 4 tablespoons
• Garlic- 4 cloves( grated)
• Italian herb seasoning- 1/2 teapoon

For the Topping-

• Tomatoes- 1 big sliced in thin rounds
• Onion- 1 big sliced thin
• Mushrooms- one cup sliced
• Shredded Mozzarella cheese- 1 and half cup

Method-

For the sauce-

• Heat 1 tablespoon of olive oil in a pan and add garlic
• Saute for a minute then add pureed fresh tomato cook for one minute.
• Add tomato sauce and tomato paste, mix well
• Add pepper, salt to taste and herb seasoning.
• Cook till the sauce is mixed well and thick.

For the Pizza

• Preheat the oven to 400 degrees.
• In a pan heat oil and add onions saute till translucent.
• Add mushrooms and cook on high for few minutes.
• Apply sauce on pizza base Spreading evenly.
• Spread a layer of this mushroom onion mixture nicely.
• Now arrange round slices of tomatoes on top.
• Cover the pizza with a thick layer of shredded mozeraella cheese.
• Cook in the oven for about 20 minutes or till the cheese is melted nd golden brown.
• Garnish with red chili flakes and oregano serve hot.

The post Onion, Mushroom and Tomato Pizza appeared first on Inspired-recipes.

It tastes best if roasted on open flame on a gas stove but if you don’t have one you can always broil it in the oven.

Ingredients-

• Eggplant – 1 big
• Onion – 1 medium(chopped)
• Tomatoes- 2 medium(chopped)
• Green chilies- 2- 3 chopped(seeds removed)
• Salt- to taste
• Red chili powder- 1 teaspoon
• Garam masala- 1/4th teaspoon
• Turmeric powder- 1/4th teaspoon
• Coriander powder(optional)- 1/2 teaspoon
• Coriander leaves – to garnish

Method-

• Roast the eggplant on the flame till its skin is perfectly charred and starts to fall
• Let it cool or put in cold water
• Peel the eggplant and mash it nicely
• Heat oil in a pan and add onions and saute till very light brown
• Add green chillis and saute for another minute
• Now add all the spices and tomatoes
• Cook till tomatoes are soft
• Add mashed eggplant and mix well
• Cook for another minute
• Garnish and Serve Hot!

The post Recipe for Baingan Ka Bharta(Mashed Eggplant in spices) appeared first on Inspired-recipes.

Another thing you can try to reduce the stickiness is squeeze little lemon juice as soon as you start cooking okra and cook on high heat for one minute. There are lots of different ways of making it…this is the recipe for the one I usually make.

Ingredients –

• Okra- 250 gms cut
• Onion- 1 big chopped
• Green chili- slit lengthwise
• Red chili powder- 1 teaspoon
• Salt- to taste
• Turmeric- 1/2 teaspoon
• Coriander powder- 1 tablespoon
• Lemon- 1/2
• Oil for cooking

• Heat oil in a Pan
• Add onions and green chilies and saute for a minute.
• Add bhindi and squeeze lemon juice.
• Cook on high heat for one minute, keep stirring
• Now lower the heat add all the dry masalas and mix well.
• Cover and cook on low heat till done.
• You will need to keep checking and stirring in between.
• Garnish with coriander leaves and serve hot with paranthas

Note:– there is another version of this recipe that my mom usually makes. She adds two tablespoons of crushed fennel seeds along with other spices. It gives it a unique flavor and bhindi tastes even better!

The post Bhindi(Okra) recipe appeared first on Inspired-recipes.

I am dedicating these recipes to my mother in law who loves pakoris as well as chai and sending these recipes as an entry to Alka’s just for you event and to Asvadha’s Made for each other event.

Serves -4

For the Hot tea-

Ingredients-

• water- 3 cups
• Milk – 1 cup
• Ginger – one inch Grated
• Sugar – 2 teaspoons
• Black tea leaves (chai patti)- 2 teaspoons

Method-

• Put the grated ginger in water and bring the water to boil
• Add milk and boil again
• Now add sugar and tea leaves
• keep boiling untill you get the desired strength and colour.
• Strain through a strainer and pour into the cup
• Serve hot.

For the Pakoras-

Ingredients-

• Onion- 2 sliced
• Potato- 1 big sliced in rounds
• Gram flour(besan)- 1 1/2 cups
• Green chili – 1 chopped
• Carom seeds(Ajwain)- 1/2 teaspoon
• Turmeric powder- 1/4th teaspoon
• Red chili powder- 1 teaspoon
• Milk – 2 tablespoon(optional)
• Salt- to taste
• Water- to make the batter
• Coriander leaves- 1/2 cup chopped

Method-

• Make a thick batter with besan (gram flour) and water and milk(if using)
• Add turmeric powder, ajwain, red chilli powder, salt, chopped coriander and green chili and mix well.
• Dip potatoes one at a time in the batter, coat well and drop in hot oil.
• Repeat the same with Onions.
• Fry on medium heat till they are golden brown.
• Drain on a paper towel.

Serve hot with chutney and sauce and garam garam chai!

The post Recipe for Hot Pakoras(vegetable fritters) and Chai(Indian tea) appeared first on Inspired-recipes.