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Shalgam Chana Dal

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Shalgam Chana Dal
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Ingredients
  1. Shalgam (turnip) - cut into 1 inch pieces (250 gms)
  2. Chana dal - 1 cup, washed and soaked for 1 hr
  3. Cumin seeds (jeera) - 1 tsp
  4. Onion - 1 medium, finely chopped
  5. Green chilies - 1 , finely chopped
  6. Ginger - 1 inch piece, coarsely crushed in mortar and pestle
  7. Garlic - 2-3 cloves, crushed in mortar and pestle
  8. Tomatoes - 1 medium, chopped
  9. Turmeric - 1/4 tsp
  10. Coriander powder - 1 tbsp
  11. Red chili powder - 1/4 tsp, or to taste
  12. Salt - 1 tsp + 1/2 tsp or to taste
  13. Coriander leaves - 1/4 cup, chopped
  14. Ghee - 1 tbsp
Instructions
  1. Pressure cook the shalgam (turnip) and dal with salt and turmeric for 3 whistles.
  2. In a wok or kadhai, add ghee. When ghee is hot, add in cumin seeds. Let it splutter. Add green chilies, crushed ginger and garlic. Cook for 15 seconds. Then add the onions. Cook it till they are light brown in color.
  3. Add tomatoes, turmeric, salt, red chili powder, coriander powder. Stir it well and cover it with a lid. Let it cook for 5-6 minutes or until the tomatoes are soft.
  4. Add the shalgam dal. Adjust the consistency by adding 1/2 cup of water. If you like thinner consistency then add 1 cup of water. Cover it and cook for 5-6 minutes on a low medium flame.
  5. Add in garam masala and garnish with coriander leaves.
  6. Serve hot with phulkas, paranthas or any bread of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

Mango Pineapple Salsa

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Mango Pineapple Salsa
Bursting with juicy mango chunks, tropical pineapple, zesty peppers and a tangy kick of lime juice, this salsa is the ultimate party starter. Serve it with pita/tortilla chips or with chicken or fish dish.
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Ingredients
  1. Mango (Ripe) - 1 cup, diced small
  2. Pineapple (Ripe) - 1 1/5 cups, diced small
  3. Red onion - 1/2 cup, finely chopped
  4. Red peppers - 1/4 cup, chopped
  5. Green onion - 1/4 cup, chopped
  6. Jalapeño - 1-2, seeded
  7. Coriander leaves - 1/4 cup, chopped
  8. Salt - 1/2 tsp or to taste
  9. Lime juice from 1 lime
Instructions
  1. Add mango pineapple salsa ingredients in a medium sized bowl. Stir well to combine.
  2. Taste and add any additional lime or salt, as desired.
  3. Serve with your favorite chips or with chicken or fish dish.
  4. Refrigerate for 30 minutes to 1 hour before serving for best results
Notes
  1. Choose the ripest juiciest mango and pineapple for the tastiest salsa.
  2. Serve it on top of tacos or in the burritos or fajitas. YUM 🤤
  3. This fresh salsa will last for 2-3 days in an airtight container, stored in the refrigerator. You may want to drain off the excess liquid before serving the salsa.
  4. Do give it a try and let me know how it turns out for you
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

Oats Spinach Banana Muffins (5 Ingredients)

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Oats Spinach Banana Muffins
These easy, toddler friendly oats spinach and banana muffins are protein packed and naturally sweetened. A treat for both kids and adults, with no refined sugar.
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Ingredients
  1. Oats - 1/2 cup
  2. Banana - 1 large
  3. Spinach - 1/2 cup
  4. Eggs - 3
  5. Chocolate chips - 2 Tbsp to sprinkle on top (optional)
Instructions
  1. Preheat the oven to 350ºF and grease a mini muffin tin with a cooking spray or olive oil.
  2. In a blender, blend the oats, spinach, eggs and banana. Blend until very smooth, dropping to scrape the sides as needed.
  3. Pour the green batter into mini muffin pan. Sprinkle a few chocolate chips on top, if you’d like to.
  4. Bake the muffins at 350°F for 18-22 minutes until the muffin tops seems firm to the touch.
  5. (I was able to make 22 muffins with this batter).
  6. If you want to make these muffins in a standard muffin pan, they will need to bake for closer to 26-28 minutes.
  7. Remove the muffins from the oven and allow them to cool before removing them from the muffins pan. Once the muffins are cool, run a knife around each muffin to help get them out.
Notes
  1. Muffins can be stored at room temperature for 24 hours but I recommend storing them in an airtight container in a fridge for up to a week for a best shelf life.
  2. To make it gluten free, use gluten free oats.
  3. These muffins will sink a bit as there is no soda. But they will be very moist and yummy.
  4. Do try it and let me know how it turns out for you.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Oats Spinach Banana Muffins step by step recipe:

Preheat the oven to 350ºF and grease a mini muffin tin with a cooking spray or olive oil.
In a blender, blend the oats, spinach, eggs and banana. Blend until very smooth, dropping to scrape the sides as needed.
Oats Spinach Banana Muffins

Pour the green batter into mini muffin pan. Sprinkle a few chocolate chips on top, if you’d like to.
Oats Spinach Banana Muffins

Bake the muffins at 350°F for 18-22 minutes until the muffin tops seems firm to the touch.
Oats Spinach Banana Muffins
(I was able to make 22 muffins with this batter).
If you want to make these muffins in a standard muffin pan, they will need to bake for closer to 26-28 minutes.

Remove the muffins from the oven and allow them to cool before removing them from the muffins pan. Once the muffins are cool, run a knife around each muffin to help get them out.

Pico de Gallo

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Pico de Gallo
Try making this easy PICO de Gallo recipe for the perfect addition to your tacos, grilled chicken/veggies and more. Grab some chips and learn how to make this simple, quick and delicious PICO de Gallo!
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Prep Time
8 min
Total Time
8 min
Prep Time
8 min
Total Time
8 min
Ingredients
  1. Tomatoes - 3-4 (preferably Roma or any other ripe tomatoes, chopped)
  2. Onion - 1 small (finely chopped)
  3. Jalapeño - 1, chopped and seeded
  4. Cilantro - 1/2 cup, finely chopped
  5. Garlic - 2 cloves, minced
  6. Lime - 1, juiced
  7. Salt - 1/2 tsp
  8. Black pepper - 1/4 tsp
  9. Cumin powder - 1/4 tsp (optional)
Instructions
  1. In a Medium bowl, add chopped tomatoes, onions, jalapeño, cilantro, minced garlic, salt, black pepper, cumin powder and lime juice. Mix it well and enjoy with chips
Notes
  1. It’s best if you let it sit in a refrigerator before enjoying.
  2. I gave you my favorite measurements, taste test it and feel free to add more or less as per your taste.
Some tips for the perfect PICO de Gallo!
  1. Chop all the ingredients very finely so that you get little of every ingredient in each bite.
  2. Let your PICO rest for at least 20 minutes before serving, but we prefer about an hour of rest time to really let the flavors meld.
  3. The tomatoes will release moisture as they sit, so serve it with a slotted spoon.
  4. I would say, it’s safe to refrigerate PICO for 4-5 days in an airtight container.
  5. Pleas note, the longer you save, the mushier the tomatoes will be and the more the cilantro will wilt.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Pico de Gallo step by step recipe:
1. In a Medium bowl, add chopped tomatoes, onions, jalapeño, cilantro, minced garlic, salt, black pepper, cumin powder and lime juice.
pico de gallo

2. Mix it well and enjoy with chips.
pico de gallo

Butter Blossom Cookies

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Butter Blossom Cookies
A crisp chewy butter cookie topped with Chocolate kisses. These Butter Blossom Cookies are so delicious and very easy to make. This would make a great addition to your holiday cookie tray!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Unsalted butter - 1/2 cup, softened (120gms)
  2. Granulated sugar - 1/3 cup
  3. Vanilla extract - 1 tsp
  4. All purpose flour - 1 cup
  5. Baking soda - 1/2 tsp
  6. Milk - 1-2 tbsp as needed
  7. Hershey kisses - as needed
Instructions
  1. Preheat the oven to 360 degree F ( 180 degree C ).
  2. In a bowl, cream butter and sugar until its creamy and light. Add vanilla extract. Mix well.
  3. Add all purpose flour, baking soda and mix it well until the flour is well incorporated. Add a tbsp or two of milk if the mixture is dry and crumbly.
  4. Take a small portion of the dough and roll the dough into 1 inch balls.
  5. Bake the cookies for 10-12 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place an unwrapped chocolate kiss into the center of each cookie, pressing down gently, until the cookies just starts to crack. Cool completely on a wire rack.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Butter Blossom Cookies step by step recipe:

1. Preheat the oven to 360 degree F ( 180 degree C ).

2. In a bowl, cream butter and sugar until its creamy and light. Add vanilla extract. Mix well.
butter blossom cookies

3. Add all purpose flour, baking soda and mix it well until the flour is well incorporated. Add a tbsp or two of milk if the mixture is dry and crumbly.
butter blossom cookies

4. Take a small portion of the dough and roll the dough into 1 inch balls.

5. Bake the cookies for 10-12 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place an unwrapped chocolate kiss into the center of each cookie, pressing down gently, until the cookies just starts to crack. Cool completely on a wire rack.
butter blossom cookies

Almond Biscotti

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Almond Biscotti
Almond Biscottis are wonderfully crunch cookies perfect for dipping in your morning coffee, tea or milk. Super delicious and easy recipe that you can enjoy all year long. Enjoy!!
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. Oil - 1/4 cup (60 ml)
  2. Sugar - 1/2 cup (100gms)
  3. All purpose flour (Maida) - 1 1/2 cups + 2 tbsp
  4. Eggs - 1 1/2 ( 1 whole egg + 1/2 beaten egg)
  5. Baking powder - 1 1/2 tsp
  6. Salt a pinch
  7. Vanilla extract - 1 tsp
  8. Almond extract - 1 tsp
  9. Almonds - 3/4 cup, chopped roughly
Instructions
  1. Preheat oven to 375 degree F ( 190 degree C).
  2. In a large mixing bowl, take oil, sugar, vanilla extract, almond extract, eggs and mix with the whisker until well combined ( around 3-4 minutes)
  3. Add salt and baking powder and mix well.
  4. Then add in all purpose flour, mix it well and stir in chopped almonds. Mix it well with the help of hands until the dough is formed.
  5. Transfer the dough onto the parchment lined baking tray and shape the dough into log and bake for 25-30 minutes or until firm to the touch.
  6. Remove from oven and cool for 15 minutes.
  7. Reduce the oven temperature to 350 degree F (180 degree C).
  8. Now cut the log into 3/4 inch (2 cm) slices.
  9. Arrange the slices in the baking sheet and bake for 6-8 minutes on each side or until they are firm and light golden.
  10. Remove from oven and place on a wire rack to cool. Store in an airtight container.
Notes
  1. These cookies do store for several weeks in an airtight container but they never seem to last that long in my home.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Almond Biscotti step by step recipe:

1. Preheat oven to 375 degree F ( 190 degree C). In a large mixing bowl, take oil, sugar, vanilla extract, almond extract, eggs and mix with the whisker until well combined ( around 3-4 minutes).
almond biscotti

2. Add salt and baking powder and mix well.Then add in all purpose flour, mix it well and stir in chopped almonds. Mix it well with the help of hands until the dough is formed.
almond biscotti

3. Transfer the dough onto the parchment lined baking tray and shape the dough into log and bake for 25-30 minutes or until firm to the touch. Remove from oven and cool for 15 minutes.
almond biscotti

4. Reduce the oven temperature to 350 degree F (180 degree C). Now cut the log into 3/4 inch (2 cm) slices.
Arrange the slices in the baking sheet and bake for 6-8 minutes on each side or until they are firm and light golden.
Remove from oven and place on a wire rack to cool. Store in an airtight container.
almond biscotti

Poha Chivda

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Poha Chivda
Pop a spoonful into your mouth and savor the crunchiness of this delectable snack! While it is perfect to have on a cold, rainy day with a cup of chai, this versatile snack is also light enough to enjoy on a hot summer day with a glass of juice or to take along to school or office in a snack box!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Poha / beaten rice (thin) - 3 Cups
  2. Oil - 3 Tbsp
  3. Raw peanuts - 1/2 cup
  4. Roasted Chana dal (dalia) - 2 Tbsp
  5. Green Chilies - 2, chopped
  6. Mustard seeds - 1 Tsp
  7. Cumin seeds - 1 Tsp
  8. Cashew nuts - 6-8 (halved)
  9. Almonds - 8-10
  10. Dry coconut - 2 Tbsp, sliced thinly
  11. Raisins - 2 Tbsp
  12. Salt to taste
  13. Red chili powder - 1 Tsp
  14. Turmeric - 1 Tsp
  15. Amchur - 1/2 Tsp
  16. Powdered sugar - 2 Tbsp
Instructions
  1. Heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 5-6 minutes, while stirring continuously or till crisp. Remove in a bowl and keep aside.
  2. Heat oil in the same pan, add the raw peanuts and roast for 2-3 minutes. Add roasted chana dal and roast for 1 minute.
  3. Add green chili, mustard seeds, cumin seeds, cashew nuts and almonds. Saute on a medium flame for 2-3 minutes or till the cashews and almonds are light brown in color.
  4. Now add the dry coconut and raisins and saute for couple of minutes. Add red chili powder, turmeric, amchur and powdered sugar. Mix it well.
  5. Add the roasted thin beaten rice. Mix well and cook on a flame for 2-3 minutes, while stirring continuously. Keep aside to cool completely.
  6. Store in an air-tight container and use as required.
Notes
  1. You can use curry leaves if you like.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Poha Chivda step by step recipe:

1. Heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 5-6 minutes, while stirring continuously or till crisp. Remove in a bowl and keep aside. Heat oil in the same pan, add the raw peanuts and roast for 2-3 minutes. Add roasted chana dal and roast for 1 minute.
poha chivda

2. Add green chili, mustard seeds, cumin seeds, cashew nuts and almonds. Saute on a medium flame for 2-3 minutes or till the cashews and almonds are light brown in color.
poha chivda

3. Now add the dry coconut and raisins and saute for couple of minutes. Add salt, red chili powder, turmeric and mix well.
poha chivda

4. Now add amchur, powdered sugar and then roasted thin beaten rice. Mix well and cook on a flame for 2-3 minutes, while stirring continuously. Keep aside to cool completely.
poha chivda

5. Store in an air-tight container and use as required.

Chocolate Chip Cookies

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Chocolate Chip Cookies
Cookies are a must to complete a Christmas experience. Here is the perfect recipe to make delightful egg free chocolate chip cookies, which have an ideal melt-in-the-mouth texture and the sweet scent of vanilla, speckled with chocolate chips, which will add more joy to every bite! Do try!
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. Unsalted butter - 1cup, 2 sticks, 226 gms,softened
  2. Brown sugar - 1/2 cup
  3. Granulated sugar - 1/2 cup
  4. Milk - 1/4 cup
  5. Pure Vanilla extract - 1 tsp
  6. All purpose flour - 2 1/4 cups
  7. Salt - 1/2 tsp
  8. Baking soda - 1 tsp
  9. Chocolate chips - 1 1/2 cups
Instructions
  1. Preheat the oven to 350 F (180 C).
  2. In a large mixing bowl, cream the softened butter and both the sugars with an electric hand mixer until light and fluffy.
  3. Add the milk and vanilla extract. Mix well. Scrape the bowl and mix for a few more seconds.
  4. Add the flour, salt and baking soda. Mix until all the flour is well combined and the dough has formed. Stir in chocolate chips.
  5. Take out small portion of the dough into your palms and make it into a round ball and flatten slightly.
  6. Bake in the oven for 10-12 minutes until the edges of the cookies begin to turn golden brown.
  7. Remove the cookies from the oven and let it cool slightly onto the wire rack. Once the cookies have cooled, remove from parchment paper and serve.
Notes
  1. You can store these cookies in an airtight container for up to a week.
  2. I made a double batch to give it to my friends, you can simply half the recipe to relish it with your family.
  3. Keep an eye on the cookies (while baking) after 10 minutes. Everyone’s oven is different. Mine took exactly 12 minutes.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Chocolate Chip Cookies step by step recipe:

1. Preheat the oven to 350 F (180 C).
2. In a large mixing bowl, cream the softened butter and both the sugars with an electric hand mixer until light and fluffy.
chocolate chip cookies

3. Add the milk and vanilla extract. Mix well. Scrape the bowl and mix for a few more seconds.
4. Add the flour, salt and baking soda. Mix until all the flour is well combined and the dough has formed. Now add chocolate chips.
chocolate chip cookies

5. Stir in the chocolate chips. Take out small portion of the dough into your palms and make it into a round ball and flatten slightly.
Bake in the oven for 10-12 minutes until the edges of the cookies begin to turn golden brown.
6. Remove the cookies from the oven and let it cool slightly onto the wire rack. Once the cookies have cooled, remove from parchment paper and serve.
chocolate chip cookies

Rose Coconut Ladoo

By 1 Comment

Rose Coconut Ladoo
These ladoos are super easy and delicious and perfect to make on this Diwali. This has a luxuriant milky flavor and an exciting mouth-feel that combines the crunch of coconut and nuts. Do give it a try!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. Coconut - 2 cups, fresh or desiccated
  2. Milk - 1 1/2 cup
  3. Sugar - 1/2 cup
  4. Cashew nuts - 5-7, chopped
  5. Pistachios - 5-7 chopped
  6. Cardamom powder - 1/4 tsp
  7. Rose syrup - 2 tbsp
  8. Fresh or desiccated coconut for rolling
Instructions
  1. In a large pan or kadhai, take 2 cups coconut, let it cook on a slow flame for 1-2 minutes. Add milk. Mix well and let it cook for a minute.
  2. Add sugar, mix continuously, keeping the flame on low. Sugar will start to melt and the mixture is going to turn watery. Keep stirring on a low flame.
  3. Milk will start to evaporate after 10-15 minutes and the mixture will be crumbly.
  4. Add chopped cashews, pistachios and cardamom powder. Mix well until they are well combined. And rose syrup and mix it well.
  5. Switch off the gas and transfer the mixture into a bowl or a plate and keep aside to cool for 15 minutes.
  6. Divide the mixture into equal portions and roll each portion into round ladoo.
  7. Roll each ladoo in the desiccated coconut till they are evenly coated from all the sides.
  8. Serve or store in an air-right container. Use as required.
Notes
  1. These ladoos stay fresh in an air-tight container for a week at room temperature.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Rose Coconut Ladoo step by step photo:
1. In a large pan or kadhai, take 2 cups coconut, let it cook on a slow flame for 1-2 minutes. Add milk.
Mix well and let it cook for a minute. Add sugar, mix continuously, keeping the flame on low.
Sugar will start to melt and the mixture is going to turn watery. Keep stirring on a low flame.
Milk will start to evaporate after 10-15 minutes and the mixture will be crumbly.
rose coconut ladoo

2. Add chopped cashews, pistachios, cardamom powder and rose syrup. Mix well until they are well combined.
rose coconut ladoo

3. Switch off the gas and transfer the mixture into a bowl or a plate and keep aside to cool for 15 minutes. Divide the mixture into equal portions and roll each portion into round ladoo. Roll each ladoo in the desiccated coconut till they are evenly coated from all the sides. Serve or store in an air-right container. Use as required.
rose coconut ladoo

Breakfast Quesadilla

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Breakfast Quesadilla
This easy breakfast quesadilla recipe is so delicious! Serve this protein rich quesadilla for breakfast, lunch or dinner. Do try!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Eggs - 2
  2. Red chili sauce / Hot sauce - 1 tsp
  3. Salt to taste
  4. Kidney beans / pinto beans - 1/2 cup, cooked
  5. Butter / olive oil - 1 tbsp
  6. Green onion - 1 tbsp, chopped
  7. Coriander leaves - 1 tbsp, chopped
  8. Pickled jalapeños - 1 tbsp, chopped (optional)
  9. Whole grain tortillas - 2 (you can use any tortillas)
  10. Sharp cheddar cheese/ Mexican cheese - 1/2 cup
  11. Salsa or hot sauce, for serving
Instructions
  1. In a bowl, whisk the eggs with the salt and hot sauce, mix it well. Add the cooked beans and set aside.
  2. Take a pan, melt the butter over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until eggs are just set about 2-3 minutes. Transfer the mixture in a bowl to finish the cooking process( the eggs will finish cooking in the quesadilla). Stir in the green onions, coriander and jalapeño).
  3. In a separate large skillet or tawa, warm the tortillas over medium heat, flipping occasionally. Once the tortillas are slightly warm, sprinkle some of the cheese over one-half of the tortilla. Top the cheese scrambled egg mixture, the n top the scrambled egg with some cheese.
  4. Press the empty tortilla half over the toppings. Let the quesadilla cook until golden and crispy on the bottom, about a minute, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook the second side until golden and crispy.
  5. Switch off the flame and transfer the quesadilla to a cutting board. Let it cook for few minutes to give it time to set, then slice each quesadilla into 2 slices with sharp knife. Serve immediately with salsa or hot sauce on the side.
Notes
  1. Use leftover Rotis if you don't have tortillas.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Breakfast Quesadilla step by step photo:

1. In a bowl, whisk the eggs with the salt and hot sauce, mix it well. Add the cooked beans and set aside.
breakfast quesadilla

2. Take a pan, melt the butter over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until eggs are just set about 2-3 minutes. Transfer the mixture in a bowl to finish the cooking process( the eggs will finish cooking in the quesadilla).
breakfast quesadilla

3. Stir in the green onions, coriander and jalapeño.
breakfast quesadilla

4. In a separate large skillet or tawa, warm the tortillas over medium heat, flipping occasionally. Once the tortillas are slightly warm, sprinkle some of the cheese over one-half of the tortilla. Top the cheese scrambled egg mixture, the n top the scrambled egg with some cheese. Press the empty tortilla half over the toppings. Let the quesadilla cook until golden and crispy on the bottom, about a minute, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook the second side until golden and crispy. Switch off the flame and transfer the quesadilla to a cutting board. Let it cook for few minutes to give it time to set, then slice each quesadilla into 2 slices with sharp knife. Serve immediately with salsa or hot sauce on the side.
breakfast quesadilla

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