Matar-Tamatar

A simple Matar-Tamater (Peas and Tomatoes) vegetable for everyday cooking. This is a simple home Recipe which can be made for everyday home cooking,. Here its difficult to find the fresh peas in the pods like how we used to get back home, although sometimes I have find the pods at the Turkish store but mostly the peas are quite ripe. I always used the frozen peas here, they are the best next to the fresh ones, but you can also use the peas from a can.  I personally don't like to use the can ones, because they have this sticky sweet sauce, which I don't like but its your choice. 

Lentil Salad

This is a lentil salad made with whole dark green Lentils which are French Lentils and they are also called as Puy Lentils and French green Lentils. I make them both the ways like an Indian Daal and also as a Salad. But honestly these are better for Salads because they keep a firm texture even after cooking. I make them a lot for the girls Lunch boxes. 

Here is what you:

Sprouts

Sprouting is a very easy way of germinating lentils, seeds, beans, chic-peas etc. It is a very easy way of having greens at home. I sprout my moon beans, Fenugreek and Indian chic peas all the time. You can do so many interesting things with these sprouts like eat them raw in a salad, steamed made into a chat, as a vegetable and so many other things. I am slowly going to put my recipes from the sprouts but first here is the way how to do it at home. This time I have made three different kinds and they are green moon, fenugreek and Indian Chicpea or Chana. 

Thalipeeth

Thalipeeth is a Maharastrian delicacy. It can be made in a variety of ways with different mixes of flours. You can also call it a multi grain bread, with loads of flavor and nutrition. I made it without wheat flour as this recipe is long due for my cousin who has wheat intolerance back in India. This dish can be very good for people with wheat intolerance problem as it really can satisfy your need to eat bread/roti.

Here is what you will need:

Four different kinds of flour :

- 1 cup of millet flour/Bajra
- 1/2 cup corn flour/Makka
- 1/2 cup barley flour/Jowar
- 1/2 cup of gram flour/Besan
- 1/2 cup fine rice flour

Spices and herbs:

Aloo-Methi

Aloo-Methi (Potato and Fenugreek) is a common household Subzi सब्ज़ी  (vegetable) often made at home in the north of India. I grew up eating it and loved it too. Its really super simple to make and tastes great served with Chapatis or even Rice. Here in this recipe I have used the dried Methi in this recipe because you always don't get fresh Methi in the Indian stores. But I got it last time here at the Art of Food. I have used here baby potatoes but you can also use any usual potato. One more thing, these potatoes can also be served as a starter, you can stick them into tooth picks and they make great appetizers.

Here is what you will need.

- 500 gms new potatoes
- 1 tbsp oil
- 1 tsp Cumin seeds
- 2 green Chili's, slit lengthwise
- 3/4 tsp Salt
- 3/4 tsp red Chili flakes or to taste
- 1 tsp Coriander powder
- 1 tbsp dried Methi / handful of fresh Methi leaves, chopped if available
- 1/2 tsp of Amchoor Powder, mango powder

Winter Tee

Winter is here, it can snow anytime now so stock up on your winter spices, lemons, limes, ginger and honey. You will need these warm spices to keep you warm and vitamin c from the limes and lemons to keep you away from cold. If nothing else this tee will give you a warm and cozy feeling of winter. We all love it at home. When the girls have cold, I also give them for school in this steel flask and they enjoy it. You can also make a big pot in the morning and keep it in the flask. Help yourself for the whole day.

Here is what you will need:

Mint Chutney

Mint Chutney is a delightful little side dish or a Condiment. It is bursting with flavour and it can be served with almost any Indian meal. Chutney plays a very important role in the Indian kitchen. It is super helpful in digestion because of the fresh lime, mint, cumin, ginger and black salt and it tastes amazing. I is a must to be served with fried food because all the fresh herbs and spices are very digestive too. You need this in very small portions.

Here is what you will need:

Bruchetta for a small lunch

                                                     

Here is a Recipe for a Bruchetta for a small lunch. I made it with medium sized Baugettes. This is very close to the authentic Italian Bruchetta but not the real thing. I have modified it for my taste but I am also going to write the main Bruchetta Recipe too.

Here is what you will need:

- Bread cut into slices/Baugette halved
- 1 fresh tomatoes, diced or 2 tbsp from a Can
- 1/2 red Capsicum, chopped in small cubes
- 1 small onion, chopped
- 1 clove of Garlic, pressed
- 1 tsp of Italian spice mix or dried Oregano
- 1 tsp of extra Virgin Olive oil
- Salt to taste
- few shakes of black Pepper
- a pinch of red Chili Flakes
- 3-4 leaves of fresh Basil, roughly teared.
- 2 tbsp grated Mozzarella cheese for topping.

Ginger and Lemon Tee

Its that time of the year when you drink litres and litres of do, at least I do. This is I got to learn from this guy from Romania while we went to the region on Pontresina in the mountains. Its a great tee for the winter months and it also keeps you away from the cold because of the ginger and the vitamin C from the Lemon. Here is what you will need: