Recipes by Meghna Patel (Page 2)

	Garden Salad with Creamy Apricot and Orange Dressing by Meghna Patel Here is another recipe that you can enjoy without feeling guilty and sacrificing the taste…SaladAssemble garden salad with your favorite greens, Cucumber, Cherry Tomatoes, Walnuts, and chopped dried Apricot, Orange Slices or diced Apple.DressingIngredientsMethodSoak Apricot and Cashews in warm water for 15 minutes and drain.In a…	1 vote 412 views
	Pistachio and Lemon Cookies by Meghna Patel I love the smell of fresh baked cookies… nothing makes home smell more homely! But I am just not feeling Chocolate Chip or Raisin Oatmeal Cookies today. Today I would fancy something more exotic. So how does, Pistachio and Lemon Cookies sound? The refreshing and zesty flavor of Lemon and richness of Pistachio come wonderfully…	1 vote 372 views
	Mango Macadamia Muffin by Meghna Patel Sorry Folks… it’s been a while but I was out of town and caught flu for the fourth time this season…. So ready for summer.Speaking of summer just the other day, I went for Indian grocery shopping, and I see tall stacks of mango boxes. It’s not quiet summer yet at least not in NJ, and I don’t normally buy off season mango because…	1 vote 299 views
	Boondi Raita by Meghna Patel With Aloo Paratha, Boondi Raita goes so well. Raita is yogurt condiment seasoned with herbs and spices. Minced vegetables, fruit, or Gram Flour smacks such as sev/bujia/crispy noodles or boondi are also added . I have added Boondi which is crunchy Gram Flour snack that is avaliable in ay Indian grogery store.IngredientsPreparing…	1 vote 233 views
	Spinach (Palakh) Muthia by Meghna Patel Muthia is very common and staple food in Gujarati households. The name derives from the way they are molded into long cylindrical shape. Dough is taken in hand and press lightly in a palm making fist. Fist in Gujarati is called Mutthi hence the name. It is steamed dumplings made with wheat and other flours with leafy vegetables.…	1 vote 371 views
	Gujarati Dal by Meghna Patel IngredientsMethodPressure Cooker Dal with 1 ½ Cup of water to 2-3 whistles.In a bowl gather dry masalas: Coriander Powder, Turmeric, Red Chili Powder, Garam Masala, Salt and Brown Sugar.Once Dal is cooked, Add dry Masala mix and Ginger. Using Hand blander, or whisk, mix everything together.Add Kokam, peanuts and 2 cups of water.If…	1 vote 249 views
	Tamarind Honey/Date Chutney by Meghna Patel Tamarind Date Chutney is a Sweet and Sour sauce made of Tamarind and Date puree with a few dried spices. This chutney is what gives chaat its tangy taste and this sticky sauce makes chaats finger licking good! In this recipe I am substituting honey for date puree as I realized that I ran out of Dates. You can even use brown sugar…	1 vote 297 views
	Coriander Chutney by Meghna Patel Chutneys are blend of different spices and herbs, and they can be spicy, sweet, sour, and everything in between. Coriander Chutney is so versatile. It can be served as dipping sauce, dressing for a chaat, spread for a sandwich and much more. In some households, it is part of everyday menu. So here is simple recipe for…	1 vote 411 views
	Aloo Matar–Curried Potatoes and Peas by Meghna Patel A fresh bag of peas is calling my name as I open the fridge. Whenever is see fresh peas in grocery store I always get it. Matar Bangan (Peas and eggplant) subzi Guajarati style is a family favorite (which I will save for a later post). But to break away from same old, I decided to make Aloo Matar (Potatoes and Peas)North Indian…	1 vote 613 views
	Saboodana (Tapioca) Vada by Meghna Patel When I think of Saboodana Vada, it reminds me of my visits to Pune. Saboodana Vadas are fried dumplings made from Sago/Tapioca and Potato and is very popular snack in the state of Maharashtra. It is a scrumptious snack that pairs up perfectly with afternoon Ginger-Mint Chai… Yummy! It has layers of flavors and textures that…	1 vote 202 views

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