I had bought some mint leaves from my school's garden stand and was excited to use them in any way I could! So I followed my creative spirit and created this recipe for my mid-day snack. I carried it in a mason jar, and it was the perfect refreshing treat to eat between my 8-hour day of classes! A few weeks later I made it for an appetizer for a lunch party and it was a big hit in that setting as well! Hope you enjoy it too! ~Shreya

Ingredients:
1 peach or nectarine
A handful of mint 
(Optional: few leaves of lemon balm- adds even more vibrance!)

Chop the fruit into small pieces and mince the herbs into small strips. Mix everything together with your hands or a spoon. Store in a jar, let the fruit juices be infused by the leaves. And whenever you would like, enjoy your easy and joy-filled snack! 
​
P.s. feel free to try this with any other fruits as well! I'm sure it would taste amazing with strawberries, raspberries, etc...

This is a very easy and delicious recipe which can be made with those over-ripe bananas that no one wants to eat! Walnuts are a perfect match for the sweet bananas, but the nuts can be easily skipped. 

Ingredients:

• 2 cups - unbleached all-purpose flour
• 1 1/2 teaspoon - baking soda
• 1/2 teaspoon - salt
• 3/4th cup - granulated sugar
• 1/3rd cup - oil
• 1/4th cup - water
• 3 - ripe bananas - mashed
• 1 teaspoon - vanilla extract
• 1 cup - walnuts - roughly chopped

1. Preheat the oven to 350 degrees F.
2. Lightly grease 2 bread pans (8.5 x 4.5 x 2.4 inches) with oil.
3. In a medium bowl mix the flour, baking soda & salt together. Set aside.
4. In a large bowl mix the sugar & oil together with a fork. 
5. Add the water, mashed bananas & vanilla extract, mix well. 
6. Add the flour mixture and stir well, but do not over mix.
7. Stir in the chopped walnuts and fold the batter gently.
8. Pour the batter equally into the 2 greased bread pans.
9. Bake for 30 - 35 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. 
10. Cool the baked bread in the pan for 5 minutes, then remove it from the pan & let it cool on a wire rack.

Juicing is one of the best health habits you can incorporate in your daily routine. Raw juice made with fresh organic fruits and vegetables helps your body with the absorption of micronutrients like vitamins, minerals, phytochemicals and enzymes. It gives you a natural energy boost in about 20 minutes, as the juice is already in an easily digestible form. Juicing is an easy way to get the daily recommended amount of fruits and vegetables in your diet. It also promotes weight loss, boosts your immune system and gives a glow to your skin!!
Making a small investment in a high quality power juicer is well worth it.

Note - I use more vegetables and less fruits, to keep the amount of (natural) sugar in check. Also,  preferably  buy all organic ingredients. You can experiment with various combinations depending on your family's preference and availability of seasonal fruits and vegetables.

• 1 large - Apple
• 1 medium - Orange (optional) - peel the thick orange cover, but leave the soft whitish skin inside
• 1/2 large - Cucumber
• 2 large - carrots
• 2 stalks - Celery
• 1/2 medium - Beet
• 4 - 5 Stalks - Beet Greens OR any other Dark Greens
• 1/2 large - Lime
• 1 inch piece - Ginger

1. Use a high quality power juicer to extract juice from all the above fruits and vegetables.
2. Serve / drink immediately.

Serves - 2 

Pohé (sounds like Po-hay) also known as 'Poha', is a very popular Indian breakfast from my native state of Maharashtra. This quick and versatile dish is perfect when you crave for some hot, spicy, savory breakfast. I am posting this recipe on popular demand from my office co-workers. They loved Pohé when I made it for one of our potluck breakfasts at the office :)

Ingredients:

• 6 big handfuls - Thick Poha (you can buy this at the Indian grocery store. Please use 'thick poha' for this recipe. The stores also sell 'thin poha' which is used for different recipes)
• 1 big - Onion - chopped
• 3-4 / to taste - Green Chilies - chopped
• 10 - 12 - Curry leaves - roughly chopped
• 3/4 th cup - Frozen Green Peas or Frozen Kernel Corn - rinsed and drained
• 1/2 inch - Ginger root - finely grated
• 2 tablespoons - Olive oil
• 1 teaspoon - Black Mustard Seeds

• 1/2 teaspoon - Asafoetida (hing) powder

• 3/4th teaspoon - Turmeric powder
• 1/4th cup - Cilantro leaves - chopped
• Juice of 1/2 Lime
• 1 teaspoon - Sugar
• Salt - to taste

1. Place the thick poha in a sieve/strainer. Shake the sieve over the kitchen sink so that if there are any white powdery particles, they can be dusted off. 
2. Wash the thick poha in the sieve/strainer under cool running water. Drain out all the water and keep the sieve aside. The poha will absorb the moisture, become soft and puff up.
3. Chop the onions, green chilies and curry leaves. Grate the ginger and set aside.
4. Heat the oil in a deep saute pan.
5. Add the mustard seeds and let them splutter. 
6. Add the asafoetida powder, turmeric powder, chopped green chilies and curry leaves. stir for 1 minute.
7. Add the chopped onions and saute until they turn soft, light brown in color.
8. Add the grated ginger and saute for 2 minutes.
9. Add the peas/kernel corn and saute for 2 minutes.
10. Add the thick poha, salt and sugar. Mix well.
11. Turn the heat to low-medium. Cover the pan and cook the poha for 10 -12 minutes while stirring occasionally. Keeping the heat on low-medium is important to ensure that the poha stays soft and moist.
12. Add the chopped cilantro leaves and mix well.
13. Turn off the heat. Add the lime juice and mix well.
14. Serve hot.

Serves - 4

Note: Thick Poha, Curry Leaves, Black Mustard Seeds, Asafoetida and Turmeric Powder are available in the Indian grocery stores. 'Fine Sev' which is a savory snack available in the Indian grocery store can also be used for garnishing as shown in the second picture from top. The sev gives a nice crunch to the Pohé. 
As a variation along with the peas or kernel corn, you can also add chopped potatoes, cauliflower, tomatoes or peanuts. 

Love your body. Drink green juice!!

Ingredients: 

• 2-3 big handfuls - Green leafy vegetables such as spinach, baby kale, mixed greens.
  
• 10 - 12 stalks - Cilantro (leaves and stalks)
  
• 2 sticks - Celery
  
• 1 small - Cucumber
  
• 1/2 inch piece - Ginger root
  
• Juice of 1 Lime or 1 small Orange (something citrus)
  
• 1 small - Apple (optional)
  
• 1 cup - Water
  

1. Add all the above ingredients (except lime juice) to a high power blender (I use my Vitamix blender).
2. Blend all the ingredients well. If the juice is too thick, add little more water.
3. You may strain the juice through a strainer if the fibrous stalks are not  pulverized well. This step is optional.
4. Add the juice of 1 lime and mix well
5. Serve and enjoy right away!

(Serves - 4)

Note:  Adding apple (for sweetness) is optional. It is best if green juices are made without any sweet fruits. Adding citrus fruits such as lime, lemon or orange helps with the absorption of iron and calcium. Coconut water can also be used in place of plain water. Adding a small piece of fresh coconut also gives a very nice taste to the green juice.

Idli, Sambar and Chutney

Uttapam and Chutney

Recipe for Idli 

Ingredients:

• Idli Rice - 4 cups
  
• Udid Dal - 1 cup
• Rice Flake (thick poha) - one handful
• Methi Seeds - 1/2 teaspoon
• Salt - 2 teaspoons
• Water - 4 1/2 (4.5) cups

1. Wash idli rice, udid dal, poha and methi seeds several times till the water runs out clear. 
2. Soak everything together in enough water for 6-8 hours/overnight. 
3. After 6-8 hours drain the water and set it aside. Do not discard the water. You have to use 4 1/2 cups of this water for grinding.
4. Add the soaked rice, udid dal, poha and methis seeds into the electric stone wet grinder or a high power grinder/blender.
5. Grind the above ingredients into a smooth batter by adding the 4 1/2 cups of water little at a time.
6. I run the electric stone wet grinder for 15 minutes at a time, then stop it for 10 minutes to cool down the motor and then run the grinder again for 15 more minutes. So it takes a total of 30 minutes for grinding with a 10 minute rest for the motor.
7. Remove the ready batter into a stainless steel stock pot. The batter should not be too thick. 
8. Add 2 teaspoons of salt and mix the batter gently with your fingers and palm for at least 5 minutes. This step is very important and do not skip it. The heat of your palm and fingers help to make the idlis very soft, light and fluffy.
9. Cover the stock pot and keep it in a warm place to allow the batter to ferment for 8 - 10 hours. The fermentation process depends on the outside temperature. In summer season the batter may ferment sooner than during winter time. 
10. Tip: During winter season - Heat the oven to 250 degrees F. Turn it off. Place the covered pot with the idli batter inside the warm oven and leave it overnight for fermentation. You can leave the oven light on and  move the pot closer to the light. The heat emitted by the oven light keeps the oven temperature warm & helps in the fermentation process. This step is not necessary during summer or when the outside temperature is warm.
11. When the batter is fermented well you will see tiny air bubbles on the surface and the batter becomes light and airy. 
12. Before making the idlis mix the batter gently with a ladle. 
13. For making idlis, grease the idli plates from the idli stand with a few drops of oil. Pour the idli batter with a ladle into the idli plates. 
14. Place 1 inch of water in a big stock pot or pressure cooker and bring it to a boil. Place the idli stand inside the stock pot or pressure cooker and place the cover. Do not place the whistle/weight on the pressure cooker as the steam needs to escape.
15. Steam the idlis in the pressure cooker/stock pot for 20 minutes.
16. After 20 minutes test with a knife tip to see if the idlis are cooked. Remove the idli stand and leave it on the counter to cool down for 5 minutes.
17. Dip a blunt knife or a spoon in water and use it to carefully remove the idlis from the idli plate. Place the ready idlis on a serving platter. Cover the idlis to keep them warm and soft.
18. Serve idlis with sambar and chutney.

Recipe for Uttapam

Usually I make uttapams with the left over idli batter. The extra idli batter can be refrigerated in an air tight container for up to 4-5 days. The consistency of the batter for making uttapams should be like pancake batter (not too thick nor too watery).

1. Heat a non stick griddle/pan on medium-high heat. Sprinkle a few drops of water on the pan. If the water drops sizzle and evaporate immediately, it means the pan is ready for making uttapams.
2. Turn the heat to medium. Put a few drops of oil on the pan. Pour one ladle full of the batter on the pan. The batter should spread by itself in a round pancake like shape. 
3. Sprinkle some finely chopped onion, green chili, carrot, cilantro leaves and a few drops of oil on the uttapam. 
4. Cover the uttapam for a few minutes so that it gets cooked.
5. Flip the uttapam on the pan once the bottom side turns golden brown in color. 
6. After a minute flip the uttapam back on the golden brown side.
7. Place it on the serving platter.
8. Serve hot with chutney and sambar.

Recipe for Sambar

Ingredients:

• Toor Dal - 1 1/2 (1.5) cups
• Onion - 1 large - chopped
• Tomato - 1 large - chopped
• Potato/Sweet Potato - 1 medium - chopped into medium cubes
• Cauliflower - 2 cups - medium size florets
• Olive oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Methi (Fenugreek) seeds - 1/4th teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 1 teaspoon
• Curry leaves - 8 -10 - roughly chopped
• Home made Sambar Masala - (see recipe below) OR Store bought Sambar Masala – 4 teaspoons
• Tamarind pulp concentrate - 1 teaspoon
• Salt - to taste
• Coriander leaves - 1/2 cup - chopped

1. Add 3 cups of water to the washed toor dal, add a pinch of asafoetida and 1/4th teaspoon turmeric powder and cook the dal in a pressure cooker. If you don't want to use a pressure cooker, the dal can be cooked on the stove top with extra water added to it and stirring at regular intervals. Cooking on the stove top will take longer than cooking in a pressure cooker. Once the dal is cooked well, mash it into a smooth paste and set it aside.
2. Heat the oil in a large sauce pot. Add the mustard seeds and let them pop. Add the methi seeds, asafoetida, turmeric powder and curry leaves. Stir for a minute.
3. Add the chopped onion and stir for a few minutes. Let the onion turn into golden brown color.
4. Add the chopped tomato. Stir and cook for 3-4 minutes.
5. Add the chopped potato/sweet potato and cauliflower. Stir well.
6. Add the home made sambar masala and stir well.
7. Add 6-8 cups a water and bring it to a boil.
8. Add the cooked toor dal which has been mashed into a smooth paste. 
9. Add salt to taste and the tamarind pulp. 
10. Let the sambar simmer on low-medium heat for 10-15 minutes.
11. Adjust the water quantity to get the right consistency. The sambar should not be too thick nor too watery.
12. Garnish with chopped coriander leaves. Serve hot with fresh steamed idlis.

Tip: Various vegetables can be used in the sambar recipe such as potatoes, sweet potatoes, opo squash (dudhi), green peas, eggplant, bell peppers, etc.

Sambar Masala can be bought in the Indian grocery stores or can be made at home.
Home made Sambar Masala:

• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1 teaspoon
• Udid dal - 1 teaspoon
• Chana dal - 1 teaspoon
• Desiccated/Dry Coconut powder - 2 teaspoons
• Dry Red Chilies - 4-5
• Asafoetida - 1/4th teaspoon
• Mustard seeds - 1/4th teaspoon
• Turmeric powder - 1/4th teaspoon
• Black peppercons - 5-6
• Methi (Fenugreek) seeds - 4-5

Heat a pan and dry roast all the above ingredients for a few minutes or until they turn into a nice golden brown color and you can smell the wonderful aroma of the spices. Turn off the heat and let the spices cool for a few minutes. Dry grind them into a spice powder/sambar masala. This masala recipe proportion is enough for making the above sambar recipe.

Recipe for Chutney

Ingredients:

• Chana Dal - 1 tablespoon
• Udid Dal - 1 tablespoon
• Peanuts - 1/4 cup
• Coconut (fresh/frozen) - 1 cup
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Green chilies - 2 / to taste
• Curry leaves - 6-8 - roughly chopped
• Garlic - 1 clove (optional)
• Salt - to taste

1. Dry roast the chana dal and udid dal until they turn into golden brown color. Set it aside.
2. Heat the oil in a little pan. Add the mustard seeds and let them pop. Add the asafoetida, green chillies and curry leaves. Stir for 2-3 minutes. Turn off the heat.
3. In a grinder add the dry roasted dals, the curry leaves and green chili pieces (from step 2- leave the oil and mustard seeds aside), peanuts, coconut, garlic, salt. Add little water and grind this into a fine paste. 
4. Transfer the above ground chutney into a serving bowl. Garnish it with the oil & mustard seeds that were set aside in step 3.
5. Serve chutney with hot idlis and sambar.

Note: The above proportion for idli batter will make approximately 60 idlis and about 8-10 small uttapams.

Fresh seasonal fruits make a wonderful snack/lunch box idea. Add a handful of mixed nuts such as almonds, cashews, walnuts, pistachios or peanuts to add some protein!