Spinach Strawberry Salad

 Strawberries are available throughout the summertime. As much as I like to eat those fresh as is this salad recipe easy way to consume strawberries when I buy those in bulk. I am describing salad for one persons lunch or side dish for 2-3 people.

It is kids friendly, diabetic friendly, vegetarian..

Ingredients:
1. Baby Spinach- 2 Cups
2. Red Onion - 1/4 Medium size
3. Strawberries - 6-7
4. Avocado- 1 Medium
5. Pecan - 1/2 Cup
6. Sugar - 1 TBSP
7. Butter - 1 TBSP
8. Ground Cinnamon - 1 TSP
9. Black Pepper- as per taste
10. Vinaigrette - 2 TSP

Method:
1. Heat a small sauce pan, melt butter.

2. Add sugar and cinnamon. Reduce the heat to low and keep stirring gently until sugar melts.

3. Stir in all pecan and continue stirring until pecan are coated with syrup and get lightly toasted. Be careful of burning those.

4. Keep those aside to cool down.

5. Roughly chop spinach, cut strawberries vertically, cut onion in julienne cut. In a mixing bowl, toss those together with vinaigrette.

6. Now top it with toasted pecan, avocado and cheese. I have used vegan cheese. You can use regular Mexican blend or blue cheese. Add freshly crushed black pepper and salad is ready!

Chilled Yogurt Drink/ Chaas

 Chaas is a delicious recipe for a cold beverage to quench the thirst during summer days. It keeps you hydrated and full in between two meals. To keep it low calorie, I am using non fat Greek Yogurt.

Ingredients:
1. Yogurt - 1 Cup
2. Roasted Cumin Powder - 1 TBSP
3. Salt - 1 TSP or as per taste
4. Water - 3 Cups

Method:
1. I am using non fat Greek yogurt. You can use whole milk yogurt if high calories is not a concern.

2. Dry roast a cup of cumin powder. Once completely cooled down, grind it to fine powder. So blend yogurt, roasted cumin powder, salt and water together.

3. Now chill the chaas for 3-4 hours. It’s ready to serve now.

Eggplant Khichadi

Over period of time, eggplant khichadi has become comfort food in our household. To give it a healthy twist, I use cracked wheat instead of rice. It is packed with goodness of veggies. It is vegan, diabetic friendly. It takes a bit longer to cook but results are worth the labor and time.

Ingredients:
1. Cracked Wheat- 1.5 Cups
2. Vegetable Oil - 1 TSP
3. Cumin Seeds - 1 TSP
4. Jalapeño - 2
5. Onion - 1/3 Medium Size
6. Sweet Potato - 1 Cup
7. Bell Pepper - 1/3 Cup
8. Fava Beans - 1/4 Cup
9. Mix Vegetables- Carrot, Green Beans, Peas, Corn - 1/2 Cup
10. Eggplant - 1.5 Cups
11. Baigan Bharta Masala - 1 TBSP
12. Turmeric Powder - 1/4 TSP
13. Coriander Powder - 1 TBSP
14. Red Chili Powder - 1 TSP
15. Ginger - 1 Inch
16. Cilantro - Handful
17. Vegetable Broth - 6 Cups
18. Salt - 2 TSP or as per taste

Method:
1. Heat the thick bottom pan, add vegetable oil. Once the oil is hot, add cumin seeds, chopped onion and jalapeño.

2. Once onion is translucent, in about 4-5 min, add fava beans and mix vegetables. I have used frozen. Also add chopped sweet potatoes, bell pepper. I have used orange bell pepper. You can use any bell pepper of your preference. 

3. Once all vegetables are softened, another 4-5 min, add all the spices; red chili powder, turmeric powder, coriander powder, finely grated ginger and salt. Also add star of the recipe, baigan bharta masala. Roast all together for a min or two.

4. Add chopped eggplant. Roast all together for 5-7 min.

5. Add cracked wheat. I am using here #2. You could use #3. #2 is fine than #3. Give it a min or two to roast with vegetables.

6. Add all vegetable broth or water. Mix all vegetables, cracked wheat and vegetable broth all together. Cook for 45 min. If you are using, pressure cooker, let it cook for 20 min. and wait for pressure cooker to cool down completely before opening.

7. Khichadi is ready to serve along with chaas, butter milk or yogurt. Top it with chopped cilantro before serving.