Pomy Popsicle

A native of Persia, this little red ball called 'Pomegranate' is supposed to be the most powerful antioxidant among all fruits. Packed with nutrients too, it sure makes it's way up in the must-eat list.

Pomegranates contain punicalagins, which are powerful antioxidants and have proved to be more beneficial in comparison to green tea (a definite good news for folks who are put off by green tea, me included :D).
Anti-inflammatory, anti-cancer, a sure memory enhancer and a cholesterol fighter, among many of it's health benefits.

Juice it up, eat it raw or add it to salad, garnish with it or simply popsicle it out :P.

A perfect respite to a hot summer afternoon...

Blend the pomegranate seeds well. Add water if necessary.

Strain it. Add sugar and lemon juice. Taste and adjust as per taste.

Pour into mould. Freeze for around 12hrs.

INGREDIENTS

• 1 Cup Pomegranate Seeds
• 2 Tspn Lemon Juice, or as per taste
• Sugar, as per taste

METHOD

• Blend the pomegranate seeds well. Add water if necessary. Strain it.
• Add sugar and lemon juice. Taste and adjust as per taste.
• Pour into mould. Freeze.
• Around 12hrs of freezing and pomy popsicle is all ready to fight the heat.

Amba Panna

Come summer and this is what the parched throat desires - Amba Panna!!

Raw mangoes bring back a lot many childhood memories. With the advent of summer, came the yearly school vacation, which in turn brought along the crazy childhood afternoons.
The very site of raw mangoes dangling from their tree tops has always been in itself alluring. Little kids, thin kids, chubby kids.... in short, kids of all sizes and shapes would then station themselves somewhere below these dangly fruits - throwing stones, poking with long sticks, some with hooked sticks, others with catapults in hand :D. And, then if by someone's sheer pokey or thrower good luck, a mango would drop off ,then a li'l raw mangoey feast would follow. Ohh! Dear innocent childhood :).

And back at home, panna would be the prevalent summer potion !! Not a word, not a complain, only gulp, gulp and gulp sounds, for it was and is a favored drink of both the young & old alike.

INGREDIENTS

• 1 Raw Mango, peeled and diced
• 2-3 Sprigs Mint Leaves/ Pudina Leaves
• 1 Tspn Cumin Seeds, roasted
• 1/2 Tspn Black Pepper, freshly ground
• Sugar, as per taste
• Black Salt, as per taste

METHOD

• Boil the peeled and roughly chopped raw mango pieces, till soft. 
• After it cools down, blend them with pudina leaves, roasted cumin, powdered black pepper, sugar and black salt. Blend to a smooth mix.
• Add water as per your requirement to achieve the desired final consistency.
• Pour into a serving glass, garnish with some pudina leaves and relish to your heart's content :D. Can be served both chilled as well as at room temperature.

Chocolate Milk Shake

Cocoa flavored milk - a favorite among all ages since generations. A frothy, creamy and chilled delight indeed !!

Simple and easy with no prior preparation sure makes this chilled drink a must-do at home.

INGREDIENTS

• 1 Cup Milk, preferably chilled
• 3 Tbspn Chocolate Syrup, adjust as per taste (store bought, I used Hershey's)
• 2 Scoops Vanilaa/ Chocolate Ice-Cream
• Sugar (optional)

For Garnishing

• Vanilla or Chocolate Ice-cream
• Chocolate Sprinkles

METHOD

• Blend milk, chocolate syrup and ice-cream together, till frothy. 
• Pour into serving glass. Top with a scoop of ice-cream and sprinkles. Serve immediately.

Coconut Tofu Curry

Coconut Tofu Curry - Thai Style ;) !!

INGREDIENTS

• 200gm Tofu
• 1 Large Onion, chopped finely
• 1/2 Tbspn Ginger, minced
• 1 Tbspn Garlic, minced
• 4 Tbspn Coconut Milk
• Ground Pepper, as per taste
• Salt, as per taste

METHOD

• Strain out all the moisture from the tofu. Cut into small cubes.
• Heat a pan and add oil. Fry the tofu pieces till the sides start browning. Remove from pan and place on a paper towel.
• To the now empty pan, add oil in case all the previous oil is used up. Add the onion, garlic and ginger. Add salt. Saute till well cooked and no raw flavor is left. Add freshly ground pepper.
• Add the coconut milk. Add required amount of water for desired consistency. Bring to a boil and then let it simmer for a while till gravy thickens.
• Add the tofu pieces. Simmer for another 5 minutes before switching off flame.
• Garnish with coriander leaves and relish with a white rice.

Crispy Sesame Tofu

Crispy Sesame-ed Tofu :D :D !!

INGREDIENTS

• 200gm Tofu
• 1 Tbspn Garlic, minced
• 1 -2 Green Chilly, minced
• 1 Tbspn Tomato Ketchup
• 1 Tbspn Soya Sauce
• 1 Tbspn Vinegar
• 1 Tspn Sugar
• Ground Pepper, as per taste
• Salt, as per taste

METHOD

• Press the tofu hard yet carefully (so as not to break it), so that most of its moisture content comes out. Cut it into small cubes.
• Heat oil in a pan and fry the tofu pieces till its sides start browning. Drain and place on a paper towel.
• Roast the sesame seeds lightly. Keep aside.
• In a bowl, mix the tomato ketchup, soya sauce, vinegar, salt and sugar, with a couple of tablespoons of water. Mix well. Keep aside.
• Heat about a tbspn of oil in a pan. Add minced garlic and green chilly. Saute. 
• Pour the sauce mix and sesame seeds. Bring to a boil. Let it simmer for around a minute.
• Add the tofu. Toss well till the tofu pieces are all well coated. And, sesame-ed :D tofu is ready.
• Straight from the pan, this piping hot and crispy tofu with sesame goes best with stir fried veggies.

Whole Wheat Veg Momo

Sinking your pearly whites into a momo is a great treat, especially to a foodie. Even though it is a common street food, probably nobody thinks twice before reaching out for a plateful of these hot and steaming momo's. Of course, we assure ourselves with the fact that as these are steamed, they are obviously a healthy choice.
And, then soon the plate is licked clean and in some time the guilt trip starts, for the momo's were made from maida or all purpose flour :(, which is not very healthy.

Switch to whole wheat flour and bid farewell to the guilt train. Wheat flour is a much healthier option, with it's own set of benefits as well. Wheat, vegetables and steam - all healthy and tastes similar to it's maida counterparts.

Although, these momo's are a slightly tanned cousins of the maida one's.

INGREDIENTS

For the Dough

• 1 Cup Whole Wheat (Atta)
• Luke Warm Water
• A pinch of salt

For the Filling

• 1 Cup of Finely Chopped Vegetables including carrot, cabbage, onion, capsicum, beans (as per availability)
• 2-3 Sprigs Coriander Leaves
• 1 Tspn Garam Masala
• 1 Tspn Cumin Seeds
• 1/2 Tspn Chilly Powder (optional)
• 1 Tbspn Butter, melted 
• 1 Tspn Ginger Paste
• Salt, as per taste

METHOD

• Make a dough with the whole wheat with luke warm water. Cover and let it rest for about 15 minutes.
• Chop all the veggies finely and add all the other 'filling' ingredients. Mix well.
• Pinch out 1/3rd" balls and roll into circlular shapes. Use flour for dusting.
• Lay it on your palm and place a spoonful of the stuffing. Lightly fold. Fold and pinch the edges to seal.Repeat the process with the rest of the dough and filling.
• Boil water in a steamer. Grease the container with oil and place the momo. Place inside the steamer and let it cook for about 10-12 minutes.
• Healthy and tasty whole wheat veg momo's!! Red Momo Chutney goes well as an accompaniment.

Palak Kadhi

Healthy and yummy - Palak Kadhi !!

INGREDIENTS

• 1 Bunch Palak Leaves/ Spinach
• 2-3 Green Chillies or as per taste
• 2-3 Sprigs of Curry Leaf
• 1 Tspn Coriander Seeds, crushed
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• Chilli Powder, as per taste
• 1 Cup Sour Curd
• 1 Cup Besan/ Gram Flour
• Pinch of hing/ asafoetida
• 2 Tspn Ghee
• 1 Dry Red Chilli

METHOD

• Rinse and chop the palak leaves. Heat a pan and add about a tbspn of oil. Fry the chopped palak till soft and well cooked.
• In another container, add the curd and besan. Whisk till smooth. Add salt and turmeric along with water to obtain a thin consistency.
• Heat a pan, add ghee. When ghee gets heated up, add the mustard seeds and dry red chilli. Cumin seeds are to be added next, after the mustard seeds start crackling. Add hing, chilli powder, turmeric, salt and curry leaves. Saute for around 30 seconds.
• Pour the besan and curd solution. Let it come to a boil, then let it simmer. Keep stirring, lest it gets stuck to the bottom. Frothing shall be observed when this mixture is being cooked. This froth disappears after a while, indicating that the besan is now cooked.
• Add the cooked palak leaves and simmer for another 5-6 minutes. Keep stirring in between.
• And, palak kadhi is ready. Goes best with plain rice.