Vegetable Garden

Our foray into vegetable gardening was confined to growing one tomato plant last year. We have become quite ambitious this summer and are into a full blown vegetable garden. The experiments so far has yielded us some nice green fruits. In this process we have found new ways to conserve and re-use water. We have been preparing our own compost from all the vegetable and fruit waste generated in the process of cooking. The experience so far has been very rewarding.

We have planted eggplant, tomatoes, peppers, okra, mint, water melon.

Some way to conserve water that we have consciously integrated in our every day lives are -
1. Collecting the cold water until the hot water comes during the daily bath. This alone provides for nearly 2-3 buckets of water.
2. Collecting the water used to rinse the utensils in the kitchen.

Do you have any other ways? Please share.

Refreshing Strawberry Banana Milkshake

Summer beckons some cool refreshing drinks. Lying in a hammock, sipping a cool drink and reading a nice novel is a nice way to spend a summer afternoon. Enjoy this fulfilling energy drink.

Strawberries are tart in taste and the addition of banana assuages that to a large extent and adds volume too. Dates lend sweetness and milk helps in pureeing the mixture. The health benefits of banana, dates and strawberry need really no emphasis.

Preparation (Makes 3-4 cups)

1. One medium size banana
2. 1 cup strawberries
3. 1/2 cup dates
4. 1/2 cup cold milk (boil it and cool it if needed)
4. Almond flakes

In a blender take the strawberries, banana, dates, milk and puree it. Add water and ice cubes. While serving in glasses garnish it with almond flakes. Enjoy !

As a variation one scoop of vanilla ice-cream could be added and pureed along with others.

Sprouted Mung Dal Subzi

Mung Dal is rich in proteins. Sprouting amplifies the nutrient content of the mung beans many fold. Sprouted mung dal can be had as is or can be used in making the subzi as below. This subzi is very easy to prepare. Pressure cooking it conserves the nutrient content and is recommended.

Ingredients

1. 1 medium size Onion finely chopped
2. 3 small Tomatoes
3. Ginger small piece finely cut
4. Green pepper about 2-3 depending on taste
5. 2 cloves garlic finely cut
6. 1 small potato peeled and sliced into cubes
7. 1 cup sprouted mung beans

Preparation

1. In a pressure cooker add 1-2 tbsp oil
2. Add cumin seeds and let it crackle
3. Sautee the onions, ginger and garlic
4. Add the cut tomatoes
5. Add the potato cubes
6. Add sprouted mung dal and 1 cup water.
7. Add salt and pressure cook

Mung Dal Subzi is ready. Serve it hot with chapathis or rice.
Nice meal for 2.

More interested in Sprouting. Check this link out.

Spinach Pasta

Spinach pasta is a simple, nutritious and wholesome meal. In my attempt to find some recipes for my daughter's lunch box, I hit upon this recipe from Tarla Dalal. Ever since I have been making this recipe with slight modifications. This recipe packs with it the essential nutrients from spinach and soy milk.

Recipe

Serves 2 people

1. Boil about 2 cups of spinach leaves.
2. Soak pasta in water for 10-15 minutes. This just helps in speeding up the cooking for pasta. Optional step.
3. In a vessel add a teaspoon butter and once melted add 2 teaspoon all purpose flour or maida.
4. To the vessel add a cup of soy milk. (Any milk is fine. Soy milk just provides extra proteins)
5. Let the milk thicken.
6. Add salt and pepper to this thickened milk
7. Blend together the milk and spinach and keep aside.
8. Add pasta to boiling water. Once cooked add a little salt as per taste.
9. Drain the cooked pasta.
10. Mix the cooked pasta and the spinach, milk paste.
11. Add some grated cheese and cook for a few minutes.

You can add a few pine nuts to lend a crunchy taste.