Pumpkin flower in egg omelette

Super healthy omelette with the special ingredient pumpkin flowers. Only male flowers are used in cooking. These flowers are rich in vitamins and minerals. Enhances immunity.

So simple to prepare and equivalent to a main meal.

Ingredients 

Eggs 2, break into a bowl,

Pumpkin flowers any number you have, (I got 5 and used it to prepare this omelette), cut the bottom and remove the stigma. Wash it, drain out the moisture, and cut into small pieces,

Shallots 4, green chilli 1, garlic 2 cloves, all finely chopped,

Turmeric powder a pinch,

Salt to taste,

Coconut oil to prepare the omelette.

Preparation 

Add all the ingredients except coconut oil to the eggs. Whisk it well.

Heat the required oil in a pan, pour in the egg mix and cook both sides into golden colour.

It becomes so fluffy. So nice to have as a tea snack, or side dish with main meal or as a meal along with your favourite drink like hot milk, tea or coffee.

A healthy lunch idea with veggies

Healthy lunch with home grown veggies. 

Bitter gourd in yogurt with bilimbi 

Bitter gourd 1, cut into small pieces,

Bilimbi 12, cut into small pieces,

Green chilli 9, silted,

Shallots 3, garlic cloves, 7, finely chopped,

Salt to taste,

Turmeric powder 1/2 tsp.,

Yogurt 2 cups.

Cook the veggies and condiments along with salt, turmeric powder in a little water.

Whisk the yogurt and add to the cooked mix. Add a tbsp. sugar and mix well. Allow to bubble in low flame.

Garnish mustard seeds, dried red chilli and curry leaves in coconut oil and pour to the curry. Transfer into a serving bowl.

Long beans coconut stir fry 

Long beans a handful, washed and chopped chopped,

Onion 1, garlic cloves 5, green chilli 2, all three chopped. Cook the ingredients in a little water adding salt and turmeric powder.

Heat coconut oil, drop in mustard seeds, allow to crackle, drop in red chilli pieces and curry leaves, mix well, add 1/3 tsp. cumin powder followed by 1/4 cup grated coconut, mix well in low flame.

Transfer into a serving bowl.

Jambakka ( rose apple) pickle 

Jambakka 10, washed and chopped,

ginger 1 inch piece, garlic cloves 3, both finely chopped,

Kashmir chilli powder 1 tsp.,

Asafoetida powder 2 pinch,

Salt to taste,

Sugar 1/2 tsp.,

Sesame oil 2 tsp.

Heat the oil, drop in ginger and garlic, sauté it, add jambakka, stir in low flame, add the powders, salt and sugar. Transfer into a serving dish.

Serve with hot rice. 

A Green veggie special lunch, cilantro rice, spinach egg masala, green chutney, papadum and yogurt

A special green touch lunch. So healthy with fresh vegetables. Nutritious and delicious.The veggies are from our homestead garden. Spinach, cilantro and okra.

Cilantro rice 

Rice 1 cup, cooked in 21/2 cups water,

Onion 1, ginger a small piece, garlic cloves 7, all chopped, 

Green chilli 5, cut diagonally,

curry leaf a sprig, biriyani masala 2 tsp., salt to taste, cilantro chopped a handful, coconut oil 1 tbsp.

Heat the oil in a shallow pan, drop in curry leaves, followed by onion, ginger, garlic, add salt, sauté till tender, add green chilli, sauté for a minute, add cilantro, sauté till the aroma spreads out, add the cooked rice, combine well. Rice is ready.

Sautéed okra 

Okra 6, washed and cut into thin circles,

Coconut oil 1 tbsp.,

Salt to taste.

Heat the oil, drop in the cut okra, add salt, combine well  and sauté it till tender  in low flame.

Cilantro chutney 

Chopped cilantro 2 tbsp.,

Grated coconut 1/2 cup,

Ginger a small piece,

Shallots 2,

Green chilli 4,

Garlic cloves 2,

Salt to taste.

Grind all the ingredients in a mixie bowl without water into chutney. Ball it in your hands and transfer into the serving dish.

Yogurt topped with green 

Yogurt 1 cup,

Salt to taste,

Green chilli 2, cut into diagonal,

Chopped cilantro a tbsp.

Pour the yogurt into a dish, add salt and combine well. Top it up with the green chilli and cilantro.

Papadum 

Deep fry or fry in the oven.

Egg spinach masala 

Eggs 4, boil cooked, cool it, peel, silted  and keep aside.

Onion 1, sliced,

Ginger garlic paste 2 tsp.,

Spinach a handful, washed and chopped,

Green chilli 4, sliced,

Coconut oil 1 tbsp.,

Salt to taste.

Heat the oil in a shallow pan, drop in onion, add salt, mix well, sauté till tender, add ginger garlic paste, mix, add, green chilli and spinach, combine well, add the eggs and allow to mix well in low flame for 3 minutes.

Super healthy and a variety lunch idea.

Egg stir fry with spinach and moringa flower

Spinach green chopped 1 cup,

Moringa flower cleaned 1/2 cup,

Onion 1 sliced,

Garlic cloves 4, green chilli 5, both chopped,

Eggs 2,

Salt to taste,

Turmeric powder a pinch,

Coconut oil 1 tbsp.

Heat oil in a pan, drop in onion and garlic, sauté till tender, add green chilli and salt, sauté for 30 seconds, add spinach, mix well, add moringa flower, combine well allow to cook for 1-2 minutes, break in the eggs and combine well. Wait till the eggs are cooked.

Serve with poori or chapatti. 

Moringa flower and leaves upma

Moringa flower washed, cleaned and drained 1 cup,

Moringa leaf cleaned, washed and drained 1 cup,

Shallots, ginger 1 inch piece, green chilli 4, all chopped,

Semolina fried 1 cup,

Grated coconut 1/2 cup, 

Salt to taste,

Coconut oil 1 tbsp.

Mustard seeds 1/4 tsp., dried red chilli 2, broken into 2,

Heat the oil in a pan, drop in mustard seeds, allow to crackle and add red chilli followed by onion, ginger and garlic, sauté till tender, add salt and the leaves, mix well, when sautéed add flowers, mix well, add semolina, combine well and stir for 2-3 minutes. Add 2-21/2 boiled water and combine the mix to cook the upma. Add the grated coconut and combine well. Add 1 or 2 tsp. ghee. It is optional.

Serve with black chenna curry. 

Spinach rice ( Cheera choru)

Always love the idea of one pot meal of balanced nutrients. The essential carbs, starch, vitamins, minerals, protein, fibre in a single meal is something great. It boosts the immunity. The green spinach is home grown. Health is more important. Freshness and quality add to it. Thus the meal today with carrot raita . The yogurt probiotic and good for gut health. 

Ingredients 

Biriyani rice 1 glass, washed cooked with salt to taste, few pepper corns, cinnamon stick, cloves, nutmeg mace to taste along with 21/2 glasses water in a pressure cooker for a whistle. Allow to cool down, open and spread the rice in a wide bowl, run with a fork to get separated.

Spinach a handful, chopped,

Onion 1, thinly sliced,

Garlic cloves 7, ginger 2 inch piece, both finely chopped,

Green chilli 5, silted, Chopped cilantro 2 tbsp.,

Salt to taste,

Coconut oil 1 tbsp.,

Fennel seeds 2 tsp.

Preparation 

Heat oil in a shallow wok, drop in fennel seeds, allow to fry, drop in onion, garlic and ginger, allow to cook till tender, add salt and green chilli, mix well, add spinach, combine well and allow to cook. Then add cooked rice, combine well without breaking the rice. 

Prepare the raita with a carrot and yogurt. Add salt to taste. Add 1/2 tsp. sugar to adjust the sour taste of yogurt. Enjoy your healthy, delicious and nutritious lunch.

Pumpkin leaves carrot stir fry

Pumpkin leaves are  rich in vitamins A and C. A is good for eyesight , healthy hair and skin, and C helps in curing cold and flu. The high amount of calcium is good for healthy bones. The high source of fibre good for gut health, and the iron and protein make it healthy and excellent supplement to the diet.

Ingredients for the stir fry 

A bunch of tender pumpkin leaves, washed and chopped,

Carrot 2, peeled and chopped,

Onion 1, garlic cloves 6, green chilli 3, all three chopped,

Turmeric powder 1/3 tsp.,

Coconut oil 1 tbsp.,

Mustard and cumin seeds 1/4 tsp. each,

Salt to taste.

Preparation 

It is so easy and quick to prepare.

Heat oil in a shallow wok, drop in mustard and cumin seeds, allow to crackle, drop in onion, garlic and salt, sauté till tender, drop in green chilli, carrots and turmeric, sauté add allow to cook, add pumpkin leaves, mix well and cook for 2-3 minutes. Dish is done. Serve hot with rice.