The Daily Foodie

Ingredients 250g short vermicelli 1/2 cup unsalted butter or ghee For filling 2 cup cheese 11/2 tbsp sugar 2 cup milk 1/4 cup suji 1 tsp rose water For sugar syrup 1 cup sugar 1/2 cup water Method Preheat oven to 180° . Take vermicelli in a bowl and add melted butter to it and mix well. Press half of the mixture of an 8 inch greased pan. For filling In a saucepan heat milk and add sugar, let it dissolve . Add suji and stir constantly cook for 2-3 minutes. Now add rose water and mix well. For sugar syrup In saucepan add sugar and water and bring it to a boil . Turn off the flame and add rose water. To assamble Pour milk pudding over vermicelli layer. Spread well. Generously add cheese all over. Add few tbsp of milk pudding over cheese layer. Add rest of vermicelli on top and spread well . Place it in the preheated oven and bake for 30-35 minutes or until the crust is golden brown. Take it out of the oven immediately pour 3/4 cup of sugar syrup all over the kunafa . Garnish w...

Ingredients 1 cup boiled foxtail millet 1/4 cup boiled chopped beetroot 1/4 cup parboiled chopped carrots 1/4 cup chopped tomatoes 2-3 tbsp chopped spring onion 2 tbsp chopped capsicum 1 tsp chopped green chilli 2 tbsp chopped cucumber 2-3 tbsp chopped coriander 1 tsp black pepper powder Salt as per taste For tahini dressing 2 tbsp tahini sauce 7-8 mint leaves 1 tbsp lime juice 4-5 tbsp water Method Take all the ingredients in a bowl and mix well. Now add salt and pepper powder and mix well. For the tahini dressing  Add tahini paste, mint leaves, lemon juice, salt to taste and 3-4 table spoons of water or as needed and grind it in a mixing jar. Add the prepared tahini dressing to the prepared salad and mix well. Garnish with fresh coriander and enjoy.

Ingredients  1/2 cup chopped tomatoes 1/2 cup chopped carrots 2 tbsp yellow moong dal  8-10 coriander steams 1/2 tsp red chilli powder 1/2 tsp oregano 2 tbsp oil 1/2 tsp cumin seeds Salt as per taste Water as required Method Cut the carrot and tomato into cubes. Wash the dal and soak it for 10-15 minutes. Heat oil in a non-stick sauce pan, add cumin seeds and let it sizzle, then add carrot and let it simmer for 2-3 minutes, then add tomato and oregano, mix well, add 2 cups of water and let it boil for 2-3 minutes, then add dal and Add coriander leaves. Then add red chilli powder and salt according to taste, cover the lid and let it cook on low heat till the carrots and tomatos are cooked. Now switch off the gas and cool the soup a little and blend it in a mixing jar. Take the soup prepared in this way in a sauce pan and add water as needed and let it boil for 4-5 minutes. Serve the prepared soup hot.

Ingredients 2 tbsp oil 2 tbsp chopped green part of spring onion 1 tbsp grated fresh green turmeric 1 tsp mix herbs 1 chilli flakes 1/4 cup peeled and chopped apple 1/2 cup chopped walnuts 1 tbsp crushed fennel seeds 1 tsp black pepper powder 4 cups vegetable stock Method Heat oil in a sauce pan, add mix herbs and chilli flakes and allow it to soften, then add green onions and cook on low heat for 2-3 minutes. Now add fennel, turmeric and apple to it and mix well and keep stirring till it becomes soft. Now add walnuts and mix well and let it simmer for 2-3 minutes, then add vegetable stock to it, add salt and black pepper powder and mix well, cover and let it boil for 10-12 minutes. Then let it cool. After cooling, blend it with a blender till it becomes very smooth. Then boil it again on low heat for 4-5 minutes. Now serve it hot garnished with chili oil walnuts and coriander.

Ingredients 1 bunch of spinach 1 cup chopped cabbage 1 cup chopped cauliflower 1 cup chopped bottle guard  7-8 almonds 2 tbsp oil 1 tsp black pepper powder Salt as per y Water as required Coriander leaves for garnish Method Remove the leaves of spinach and wash them well. Wash all the vegetables well. Heat oil in a pressure cooker and add all the vegetables and saute them slightly, then add almonds and water as required and mix well and give it 2 whistles. Once the cooker cools down, blend well with a blender.Add the mixture to the sauce pan and add water as needed and boil the soup on low flame. Add salt and pepper powder to it according to taste, mix well and boil for 4-5 minutes.  Garnish with chopped coriander and enjoy  the healthy soup warm.

Ingredients 1/2 grated beet 1 cup whole wheat flour 2 tbsp un flavoured oil 1/4 tsp baking soda 1 tsp baking powder  3/4 cup powdered sugar 3/4, cup water 2-3 tbsp hot water 1 tsp instant coffee powder 1 tbsp cocoa powder 1/4 tsp cinnamon powder 1/8 tsp freshly grated nutmeg 1/8 tsp vanilla essence Method Sift the flour, baking powder, baking soda and powdered sugar into a bowl.  In another bowl, add coffee powder to hot water and mix it well, then add cocoa powder to it and mix it well and keep it aside. Add grated beets, coffee mixture, water, oil, cinnamon powder, nutmeg, and vanilla essence to the flour mixture and mix well. Preheat the oven at 180°. Put a paper cup in a muffin mold, pour the prepared mixture and sprinkle some white chocolate chips on top and bake for 20-25 minutes. Let the muffins cool on a wire rack. Then serve with ice cream or on its own.