Parupu Vadai/ Mixed Dal Vada/ No Onion No Garlic Vadai

Sabudana Kheer / Javvarisi Payasam

Popular Rakshabandhan Recipes

Babycorn Lolipop

Pidi Karunai Kizhangu Masiyal

Bhatura Recipe

Low Carb Recipe Collection

Beetroot Rice Flour Rotis/Beetroot Flatbread

Stuffed Aubergine Boats

Custard Shahi Toast Pudding

Bhindi Kolhapuri

Homemade Kolhapuri Masala

Eggless Mango Cake With Mango Mousse Topping

Tamil New Year Recipes/ Varsha Pirappu Recipes

Tofu Steaks In Peanut Sambol

Green Apple and Sabja Seed Mojito

Vendakai Vatha Kuzhambu/ Tangy Okra Curry

The Paratha Collection

Kachchi Haldi Paratha With Sarson Ka Raita

Cheddar Cheese Cookies/ Cheese Board Cookies

Brahmi Leaves Chutney/ Vallarai Keerai Chutney

Red Chilli Chutney/ Pandu Mirapakaya Roti Pachadi

Alu Palak

Sweet Corn Seekh Kebab

Apple Cinnamon Oatmeal Porridge

Nendran Pazham Halwa/ Banana Halwa

Black Rice Rissoto/Kavuni Arisi Rissoto

Paratha Mini Thali

Aloo Paneer Curry (One Pot)

Besan Oats Cheela With Carrot Greens

Carrot Pumpkin and Almond Soup

Gongura Pappu/ Red Sorrel Leaves Dal

Bazlama/Turkish Flatbread

Bajra Methi Crackers

Mohan Puri/ Chandrakala

Pineapple Kesari/Pineapple Sheera/Pineapple Pudding

Sooji Halwa/Semolina Pudding/Sheera

Orange Cauliflower

Pumpkin Halwa/Kaddu Halwa/ Pumpkin Pudding

Stuffed Sweet Peppers

Sundal Recipes

Sundal Podi

Buckwheat and Raw Banana Flour Hariyali Paratha

Mirchi Ki Sabji ( with Banana Peppers)

Methi Chaman

Paneer Parathas

Banana Pan Cake 2 Ways

Aval Sakkarai Pongal/ Poha Sweet Pongal

Ammini Kozhukattai/ Savory Rice Flour Dumplings

Kozhakattai/Modak 2 ways(Coconut Poornam/Stuffing)

Green Tomato Chutney/ Raw Tomato Chutney

Goli Baje/Mysore Bajji

Coconut Barfi/Thengai Burfi (with desiccated coconut)

Instant Milk Peda/Doodh Peda(easy recipe)

Red Rice Sweet Poha (with sugar)

Broccoli Paneer Rice

Til Ki Chutney/ Sesame seeds chutney

Beet Falafel/ Beetroot Falafel

Plum Ice Cream

Moringa-Dal Shorba (Moringa leaves Soup)

Bombay Potatoes

Aam Ras ( Mango Pulp)

Palak Paratha ( Spinach Paratha)

Bisi Bele Bath Masala (Powder)

Bisi Bele Bath/ Bisi Bele Huli Anna

Whole Wheat Banana Bread

Mushroom Soup

Tandoori Peanut Salad

Cool Tempered Curd Rice With Cumumber

Curd rice is a south Indian dish prepared with pre cooked rice, yougurt, milk, and some tempering. South Indian food especially the Tamil Brahmin culture considers Curd Rice aka Thayir Sadam as a full stop to their meal. This is a simple meal in itself which can be paired with your choice of pickle to beat the heat of the summer.

The tempering and the add-ins to the curd rice are totally customizable to our preferences. Anything from grated carrots, shallots, curd chillies, green chillies, mango-ginger, grapes, pomegranate etc; can be added. In the current recipe I have used finely chopped cucumbers.

Yogurt/ curd is a prebiotic and most houses make homemade curds which is far more better as compared to

Rice Flour Rotis/Chawal Ki Roti

 Roti is a flat bread made with whole wheat flour or refined flour. The dough is unleavened. Rotis form the staple food of most Indians on the northern side. Rotis can be of different kinds like, Chapati, Phulka, Tandoori roti, Roomali roti, Missi roti and more. In all the mentioned varieties differ in either the flour proportions or the method how they are cooked.  

Rice Rotis are the softest and are made with steamed rice flour. Unlike the Akki Roti these rotis do not have chopped onions and other spices added to them. If made correctly, they also fluff up like a phulka. Since they are made with rice flour these Rotis are gluten free and perfect for people with gluten resistance.

As I am on a series creating Thaalis from all around India and also documenting the variations to them based on ingredients used or not used, I cooked this Rotis as part of the Gluten free thaali.

The dough for these Rotis is like the one made for Modak/kozhakattai. Having said this, it is important to make the dough well. I have cooked the Rotis with store bough rice flour, so some cracks towards the edge are seen. A smooth flour will ensure no cracks at all. The flour can also be made by pounding rice to a fine flour at home itself in a mixie.

Follow the directions as mentioned to get the best out of the recipe. While you are here also checkout other Roti/Paratha recipes on the blog like- Missi Roti, Garlic Naan, Sweet potato puran poli, Aloo Methi Paratha, Garlic Lachcha paratha, Beetroot Paratha, Chinese Paratha, and more…

Here is the recipe of Rice Roti or Chawal Ki Roti-

 

 

Gluten Free Thaali

Tofu And Stir Fried Vegetables In Hot Schezwan Sauce

Any Tofu lovers? I agree its an acquired taste,but going by the health benefits it has to offer, I try including it in my diet now and then. People are not very fond of the bland taste, but once that is overcome, Tofu does taste good. 

Tofu is a plant based milk product that comes from the milk of Soya beans, it is also called Bean curd. There are different kinds of Tofu based on their texture, such as- silken, soft, firm and extra firm. Depending on the dish we make the tofu is chosen. Popular dishes with Tofu include Soups, stir fry, and  curries.

Tofu has zero percent cholesterol and is a weight watchers delight, because it is protein dense and less in carbohydrates. It is also considered to be a good source of iron and calcium.

So how do we take away the blandness, obviously by marination. Tofu requires a little more time than paneer to marinate. So, I plan ahead when I want to cook my tofu dish. I prefer Tofu as a stir fry or as part of mixed vegetables in a sauce. So this dish is a combination of a Stir- fry and sauce. In this dish I have infused the sauce while stir frying instead of marination.

I usually choose to make this with fried rice as the Schezwan sauce base of this dish is the perfect pairing for the fried rice. I usually use a homemade Schezwan sauce made the traditional way using Chinese five spice, but for this particular recipe I have used Ching’s secret Schezwan Rice masala. Since I am using a ready made masala the work gets done a little sooner, so it is perfect for my after work dinners.

While you are here check out other Indo- Chinese recipes on the blog like- Vegetable Manchurian with gravy, Schezwan fried rice with Soya chunks, Cauliflower Fried rice, Chinese Paratha, and more…

Here is the recipe for Tofu and stir fried vegetables in hot Schezwan sauce-

 

Thaali Ideas (North Indian Mini Thaali #1)

A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

 

 

 

Elements of this Thaali:

*Korean Carrot Salad, *Cabbage Pulav,  *One Pot Tadke wali Dal,  *Green Apple Raita, *Pickle, and *Chaach(buttermilk)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the cabbage into strips, wash, drain, chop Onions, Capsicum, tomatoes, and store in fridge.)

Preperation and cooking:

STEP 1 : Wash the rice for the Pulav, add adequate water, and pressure cook. (details in recipe). (15 mins approx to cook)

STEP 2: Wash the dal, drain and rest for 10 minutes.(10 min approx)

STEP 3: Within the 10 minutes of the resting time for Dal, complete the carrot salad.

STEP 4: Start cooking the dal as per recipe.(20 mins from start to end)

STEP 5 : The pressure must have settled in the rice, open cooker and spread out the rice on a plate to cool.

STEP 6: Start cooking the pulav as per recipe.( 15 min approx)

STEP 7: While the cabbage is getting cooked(sauteing) grate the Green apple for Raita and complete the raita.

STEP 8: The cooled rice will now be ready to add to the Cabbage mix. Complete the Pulav 

 

 RECIPES FOLLOW:

1. Korean Carrot Salad:

 

 

 

Green Apple Raita

 Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naan, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too. I have different Raita varieties like Bhindi/Okra Raita, Mint Raita, Baigan/Eggplant Raita, Pineapple Raita, to my repertoire, please check them out while you are here.

This recipe of Green Apple Raita Is a very simple one and takes around 15 minutes to assemble. During the apple season, I make this raita very frequently. It tastes good just by itself too, and I usually pair it with Parathas or Jeera Rice.

This recipe does not have step wise instructions as it is very simple to put together

Here is this simple recipe for you-

 

 

Cabbage Pulav/Cabbage Rice

Cabbage is one of the most underrated vegetable I feel, which remains unexplored beyond the Vegetable Manchurian, Kimchi and Poriyal(stir fry) or Subji and in salads. Thanks to the colourful varieties(read red and purple cabbage), this vegetable is gaining popularity again. Many don’t like its smell when cooked. The best way to tackle this is by open pan cooking. 

Weight watchers speak about Bottle gourd, Broccoli and Cauliflower, but the cabbage always takes a back seat, never gets its due. This probably may be because, other than the everyday Kootu/subjis or the special occasion Manchurian, we don’t think about it much. I have been a Cabbage lover right from childhood. A simple Cabbage and coconut stir fry (aka Poriyal) is enough to make me happy. I have also taken to trying other recipes from this vegetable, which can be cooked on a regular everyday basis and the health benefits this vegetable has to offer can be enjoyed. 

To state a few benefits of this simple and highly nutritive vegetable- It is nutrient dense. Low on calories and high on micro nutrients and vitamins. It is said to keep a check on inflammation, High on Vitamin C, Helps improve digestion, It is an excellent source of Vitamin K, easy to cook and quite inexpensive as compared to the gourmet vegetables. (source-health line). So, we should reap the benefits of this vegetable, what say?

I have come up with this simple cabbage pulav, which is tasty and easy to cook. Even your fussy and picky eaters will lap this up. I have kept the recipe and Masalas very simple here, as this is planed as a simple everyday dish, and a whole meal in itself, which can be relished with just a Raita.   

While you are here check out other everyday recipes like- One Pot Tadke wali Dal, Zucchini and Potato wheat Dosa, Goan style Lobia curry, Watermelon rind Kootu, Menthiya Keerai Kootu, Corn Palak subji, Dosakaya Chutney, and more…

Here goes the Cabbage pulav recipe-

 

One Pot Tadke Wali Dal

 Dal is always such a comforting meal. Dal is basically lentils that are cooked and tempered, or in this case, tempered and then cooked. Dal is made in most Indian homes everyday in different forms. There are a number of lentils and also as many Dal varieties. Dal Makhni, Hari Moong ki dal, Rajma, Goan style Lobia curry, Mudda Pappu,  are all different varieties of dal. 

This recipe is so basic that even beginners can make it in a jiffy. Little children can be fed this without any qualms. In most Indian homes, dal is the first food given to infants after they are waned from milk. This present recipe of one pot tadke wali dal is so simple and perfect for those days when one is in a hurry, or is too tired to cook something elaborate. What is more, the dal is ever so nourishing.

This same recipe can be followed with Arhar/Tuvar dal (Pigeon peas) also. I taught my daughter to make this type of dal right when she was in class 8, so that she need not depend on anyone in case I am travelling. It is important for children to,learn basic cooking, which will help them in the long run, from depending on takeaways. Home cooked is always best. 

Here is the recipe for the simple one pot Tadke Wali Dal-

 

 

 

 

    Ingredients:

    Moong dal 1/2 cup  washed and soaked for 15 minutes

    Tomato 1 chopped

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Curry leaves a few

    Green chilli 1 chopped

    Ginger -garlic paste 1/2 tsp

    Salt as required

    Oil for sauteing

    Ghee 1 tsp

    Lemon juice 1 tsp (optional)

 

    Directions: Rinse and soak the Moong Dal for 5 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds. Now drain water from the dal and add the moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve. Enjoy with hot phulkas, rotis or rice.

 

STEPWISE RECIPE FOLLOWS:

1. Rinse and soak the Moong Dal for 15 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds.

 

 

2. Now drain water from the dal and add the Moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry.

 

 

3. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve.

 

NOTES:

1. This recipe can be followed with Tuvar dal(pigeon pea), Chana dal(Bengal gram) or the mix of all three grams together. The cook time will vary.

2. To make this dal in a pan instead of cooker. To pre cooked dal add all the above tempering ingredients and saute tomatoes in the tempering, and pour it into the dal.

 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Korean Carrot Salad/Morkovcha

Spicy Korean Carrot salad or Morkovcha is a simple salad that is high on flavours. The combination of simple ingredients brings out the best flavours in the sweet carrot. Well, first let’s talk about the salads name. Contrary to the name this salad has nothing to do with Korea or Korean cuisine, for that matter. It is believed that Korean immigrants to the then Soviet Union, were trying to create the Kimchi with what ever they could find, and that’s how the Morkovcha or Korean carrot salad came to be. 

When I tried out this salad recently, I wasn’t sure how it would turn out and so the pictures taken were not in the least intended to be on the blog. But this salad turned out to be a hit in my home with everyone wanting more, the Mister wanted more acidity and that was easily managed,but it turned out yum. So the family said I must blog it, and here it goes.

Why and where I found this recipe? I had just bought some juicy carrots, but was so bored of the regular salad I made, which is to add lime juice and salt to grated carrots and temper with some green chillies, mustard seeds and asafoetida. As I scored the internet for a Carrot salad recipe that interested me, I found the current one on letthebakingbegin.com , from which I have taken inspiration and made some modifications. 

While you are here check out other recipes on the blog like- Lemon poppy seed salad dressing,  Zucchini and Potato wheat Dosa, Goan style Lobia curry, Broccoli and zucchini fritters, Watermelon rind kootu, Vegetable oats kichdi,  and more…

Here goes the carrot salad recipe-

 

Bishop Nut Bread

Bishop Nut Bread or Bishops cake as it is popularly called is traditionally served at Christmas time. This cake is full of goodies inside. It gets its name from the stained glass look of each slice. However, I have not replicated that look. The cake mostly uses a lot of Tutti- Fruity, which I have not used. Simply because that’s not how I have eaten this cake. And believe it when I say, I have tasted this from one of the best hotels in India ITC Maurya . I have had the pleasure of enjoying this for 8 long years during our stay in Delhi. 

I have loosely adapted this recipe from https://www.allrecipes.com/

Well, the original recipe calls for refined flour, choco chips, and tutti fruity. You know me by now, I use Maida/refined flour only when I think the recipe will not work well without it. So I used whole wheat flour. But in this case I took a chance, as even I did not know how it would turn out. Needless to say I am so happy with the texture. Well, so without diverging any further, other than the whole wheat flour I substituted the choco chips with chunks of broken chocolate, so that I have pockets of gooey chocolate in between, loaded it with walnuts, cranberries, and, blueberries. I topped it with some homemade ghee, for that divine smell while it bakes. The result is a very decadent cake, which is more like a loaf. Does the description make you drool? then, im happy, as it was intended????????.

 

While you are here check out other bakes by me like- Blueberry cheesecake, Whole wheat blueberry muffins, Eggless Pineapple cake, Strawberry and lemon loaf, Apple tea cake, Upside down orange vanilla cake(eggless), Pistachio Cake, Bajra and Almond flour cookies, and more…

 

Here is the recipe of Bishop Nut Bread-

 

 

 

 

 

    Ingredients:

    Egg 1 

    Whole wheat flour 1 3/4  cups (a little less than 2 cups)

     Granulated sugar 1/2 cup

     Oil (any neutral oil) 1/4 cup

     Buttermilk 1 cup

     Baking soda 1/2 tsp

     Baking powder 1/2 tsp

     Salt 1/2 tsp

     Vanilla essence 2 drops

     Chocholate chunks (use good eating chocolate, not compounded chocolate)

     Chocochips for topping

     Blueberries 1/2 cup (dried/dehydrated ones)

     Walnuts broken 1 cup

     Cranberries 1/4 cup

      Black raisins (optional) a handful

 

     Directions: Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add Vanilla essence, and beat well again for 2 minutes on medium speed. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside. Now add all the flour-nut and berry mixture into the wet mixture, and mix well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, (please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn’t mean the cake is undone, poke again at a different place to ensure). Switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

 

STEPWISE RECIPE FOLLOWS:

1. Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add vanilla essence, and beat well again for 2 minutes on medium speed.

 

2. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside.

 

 

3. Now add all the flour-nut and berry mixture into the wet mixture, and combine well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix.

 

 

4. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

 

 

 

NOTES:

1. Dates are commonly used in this cake, since I did not have them at the time of baking I have not added. I recommend that you add some.

2. Tutti fruity can also be used, though i have excluded it.

3. While mixing cake batter always mix in the same direction, this helps the cake to rise better. 

4. Please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk. To make 1 cup buttermilk, dilute 2 tbsp thick curd with 3/4 cup of water. Mix well. 

5. Since all ovens have a different temperature range, start checking from 40 minutes onward. Please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn’t mean the cake is undone, poke again at a different place to ensure.

6. No loaf pan, just use your regular cake dish. It is taste that matters after all.

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

Paneer Makhni

Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.  

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one. 

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here– Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more…

 

Here is the recipe for Paneer Makhanwala-

 

     Ingredients to be ground:

Zucchini And Potato Wheat Dosa

 Wheat Dosa is very common in south Indian homes. Most of the times jaggery is added to it and we call it Vella Dosai, meaning jaggery Dosa or sweet Dosa. In recent times I have seen this as liquid dough Roti and I wonder how one calls it a Roti. In my understanding, what we knead is a dough, and what we pour is a batter, right? So, I console my self saying this name has stuck probably because it tastes more like a Roti/Paratha , but the texture is that of Dosa. Whatever it is Dosa or Roti it tastes good, it is healthy as it is made of wheat, I have included vegetables and the best part, because of all these reasons it could be served as breakfast, lunch or dinner????.

The vegetables used here are entirely customizable, but I would recommend adding a small potato, as I found it gives a good texture and softness to the Dosa. This dish is wholesome, no mess and quick fix, especially in these days where we are all working from home. When the work is endless, we all need quick fixes and this dish/Dosa is just that.

While you are here check out other recipes like Bajra and Ragi Cheela, Rava Dosa, Samosa pie , and more…

Giving below the recipe of Zucchini Potato wheat Dosa-

 

      Ingredients:

     Wheat Flour 2 cups

      Zucchini 1 medium grated

      Potato 1 medium boiled and grated

      Green chillies 2 chopped fine

      Salt as required 

      Red chillies 1 to 2 tsp as per taste

      Coriander powder 1 tsp

      Fennel powder 1 tsp

      Water as required

 

Directions: In a big vessel take the grated Zucchini and grated Potato, add the green chillies, salt, red chilli powder, coriander powder, fennel powder. Now add the whole wheat flour and mix well using a spatula or your hand. Now pour water gradually to form a dosa consistency batter. The batter should be lump free. Let the batter rest for 20-30 minutes. Now heat a Tava on medium flame, grease it a little and pour the batter on it evenly. The dosa must be thick. Drizzle oil and cook on both sides. Serve with pickle, butter or chutney.

 

 

STEPWISE RECIPE FOLLOWS:

1. In a big vessel take the grated Zucchini and grated Potato, add the green chillies, salt, red chilli powder, coriander powder, fennel powder. 

 

2. Now add the whole wheat flour and mix well using a spatula or your hand. Now pour water gradually to form a dosa consistency batter. The batter should be lump free. Let the batter rest for 20-30 minutes.

 

3. Now heat a Tava on medium flame, grease it a little and pour the batter on it evenly. The dosa must be thick. Drizzle oil and cook on both sides. Serve with pickle, butter or chutney.

Goan Style Lobia Curry/Goan Style Black Eyed Bean Curry

Black eyed beans or Cow peas as they are called, are legumes that are available all over the globe. In India they are used in many regional cuisines. The Lobia masala is a popular dish in north India, and so is the Eriserry from Kerala cuisine that uses the legume along with Ash gourd and Yam. In Tamilnadu is it made into a Sundal(salad), or used with other vegetables to make a curry. In the Andhra cuisine It is made into a Vada (fritter), the Gujarati cuisine also has its version of the Lobia curry, called Chawli masala. That’s how wide the usage of these beans is across India.

Cow Peas/ black eyed beans have a soluble fibre that helps in reducing cholesterol, it is said. These are nutrient dense legumes with the richness of Vitamins- A, B1, B2, B3, B6, C , that helps in healthy cell development. They also are rich in micro nutrients like Magnesium, zinc, iron, and copper(source net.med). These legumes also support weight loss and boost digestive health. That I guess is reason enough to include them in your diet, if you haven’t already. 

Though the Lobia Sundal (salad) is a regular feature in my house, and so is the Erissery, and Lobia masala, I recently tried a Goan style Lobia curry and it turned out so good. The Goan spice combination of Coriander seeds, Cumin seeds and coconut, gave a very good dimension to the dish, and it tasted different from the regular Lobia masala. Hence documenting this recipe for you all to try. 

There is also a Lobia Pulav recipe on the blog, do check it out here. Some other interesting and healthy recipes for you to try are- Daliya Mushroom Risotto, Drumstick Rasam, Curry leaves Powder, Dry fruit ladoo, Vegetable Oats Kichdi, Rajma Masala, and more…

Here is the recipe of Goan style Lobia curry- 

 

Beetroot Halwa

 I have a long standing relationship with Beetroot. I have liked it as a child and continue to do so. What I meant by long standing relationship is that, when I was anemic for a certain period, I was advised to eat Beetroot and Pomegranate regularly. And yes Dates too. These three are always part of my diet even now. I cook Beetroot in many forms. Stir fry, Falafel, Paratha, Salad and more. But my most favourite version is of this dessert, Beetroot Halwa. In fact I prefer Beetroot halwa to Carrot Halwa. 

If you have followed my Carrot halwa recipe you will see that I have followed the same method. These root vegetables have an earthy taste and smell. So to make a dessert with them, it is necessary to get rid of the earthy taste. That’s done by boiling them in milk( a good amount of it). This not only removes that raw taste, but add that nice milkiness that we require for a Halwa or any fudge kind of recipe.

If not boiling them in milk, you need something like unsweetened Mava or Khoya, which is dehydrated milk to get rid of the taste. This version I have done in my Gajar Halwa Barfi recipe. It is a very quick version of the Carrot Halwa itself. Finally, this halwa is such a guilt free dish because a lot of sugar is not needed owing to the natural sweetness of the beets, and ghee has been used only for frying the nuts.

Coming to the vegetable itself and why one must include it in their diet is because they are packed with essential vitamins, minerals, some of  which have medicinal properties. Another popular reason is that they have any nutrients, and fewer calories, so it is good for weight watchers. It helps keep blood pressure in check. They also have a decent amount of Fiber, folate and Vitamin C. Isn’t this reason enough for it to be a part of our meal plan?

I am cooking this Halwa on a day I have excess milk, so you will see me using my regular milk vessel, instead of my Kadai or Pan which I usually prefer. This is also Pandemic time, so no house help around. The more vessels I use, the more clean up I end up doing… getting the drift?????

While you are here check out other dessert recipes of mine like- Carrot Kheer, Gajar/Carrot Halwa, Moong Dal Halwa, Dry fruit ladoo, Red Poha Ladoo, Sweet Potato Puranpoli, and more…

Here is the recipe for Beet root Halwa.  

 

 

    Ingredients:

    Beetroot 2 medium around 250 gm grated

    Milk 500 ml

    Sugar 3/4 cup

    Cardamom powder 2 pinches

    Cashewnuts few broken to bits

    Pistachio a few (optional)

    Ghee for frying nuts

    Directions: Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

 

STEPWISE RECIPE FOLLOWS:

1.  Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.

 

2. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.

 

3. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.

 

4. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

One Pot Lauki Wadiyan Curry

 Lauki or Bottle gourd is a healthy summer vegetable, available perennially. It has many health benefits, but many don’t prefer it because of its bland taste. How many times would an elder at home or our mother have tried to feed it to us on the sly ????? All for a good cause though. Lauki belongs to the cucumber family, and is very light on the tummy. That’s one of the reasons it is summers most preferred vegetable.  

This vegetable is also called by several other names all over India like Doodhi, Ghiya, Sorakkai, to name a few. This vegetable packs a lot of Vitamins like-  Vitamin A, Vitamin B, Vitamin C, Vitanin E, Vitamin K and minerals like – Potassium, Iron and Manganese. Lauki has many electrolytes which makes it the ideal summer vegetable, that replenishes the water lost in sweating. All these advantages make Lauki a wholesome vegetable that fights off infections and helps in detoxification.

Coming to the next element in the recipe which is Urad dal Wadi, which are basically sun dried lentil dumplings. They can be broken to bits and fried, then added to subjis to pack in that extra flavour and crunch. They are also a nice way to add proteins to diet, when you want a break from the usual dal. 

In this recipe, I have combined the goodness these both have to offer and what I have is a super delicious curry. I have cooked this in the one pot method, which makes it very easy, and also a work day lunch or dinner option. It can be paired with rice or Rotis and you have amazing lunch/dinner ready in a jiffy. The Wadiyan or the lentil dumplings are just an add on, which can be done away with altogether if you prefer having just Lauki Ki Subji, or can be swapped with Soya chunks. For the fussy Lauki eaters, adding Wadiyan or Soya chunks is a good idea.

Last but not the least, requesting readers to not judge the pictures taken this time. As I finished all prep for the curry, the tube light in my kitchen got fused. Our kitchen doesn’t get enough natural light, so I depend on two tube lights for lighting while I click pictures for the blog. With one gone, the light from one was not adequate. Since we are in the midst of the Pandemic, we were unable to step out to buy one immediately, and my husband has created a kind of bio bubble at home????

While you are here check out other curry and subji recipes like- Corn Palak Subji, Chakki ki Shak, Miloni Babycorn and Bell Peppers curry, Bhindi Aloo, Paneer Khurchan, and more…

Let’s get to the recipe right away.

 

 

 

Bombay Chutney/Besan Chutney/Kadalamaavu Chutney

Bombay chutney/ kadalama chutney/ Besan chutney. This dish holds a lot of significance for me. 

Will you believe me if I said I have never cooked this in 22 years? It’s TRUE. In my mind I have known how to make it, but had never practically done it. I have had a mental block about this dish/ chutney because I have tasted this always during  family functions when a Samayal Mami (  cook ) is called to help. And they usually make it so unpalatable, watery and tasteless that I never ate it.  And they always make this with Roti or Dosa because it gets done in few minutes. So until a few days back I had this view. Now let me tell you, most South Indians have a dislike for Besan( oh except when they make Mysorepak). Meaning we use it in our sweets and savories and Bajjis but not in regular cooking. If a main course  item like Gatte is Subji is made our folks will say “Kadalamava?”( meaning “oh Besan). But since I was brought up in a Cosmopolitan environment I never had the aversion towards Besan. In fact I know its rich in proteins and fiber. 

Funny fact, inspiration to break the jinx of not making this dish until now is a movie scene that my hubby and I were watching and the hero makes this chutney in such mouthwatering way that I ended up letting go of my mental block.

My daughter, thanks to my mental block, had never tasted this dish ever. She loved it????, and said it tastes like south Indian potato masala that we make for Puris and rightly so because we do add little diluted Besan flour there. People who make this regular will know I have made it as a thicker version of the chutney with lots of ginger, green chillies, curry leaves, onions, and peas. That’s my #breakfree story. 

Coming to why Besan chutney is called Bombay chutney in the south, well I could not find a satisfactory answer to this. But may be because Maharashtra has its own version of this chutney called “Pitla”, though the consistency of Pitla is more on the runny side and the spices used a little different, so I think from Maharashtra this dish trickled down south and got a makeover with different spices and Bombay chutney came to being. Gujarat also has its version of this chutney, which is a slightly sweet version called “Kadi Chutney”, and so does the Andhra region, cal “Senaga Pindi Pachadi”.

Let’s make this simple chutney, and while you are here check out other recipes like – Chakki Ki Shak, Vegetable Oats Kichdi, Methi Wale Baingan, Roasted Bell Peppers chutney, Ragi and Besan Chila , and many more…

      

 

 

 

 

    Ingredients:

    Besan 1 cup

    Water 3 cups approx  added in parts

     Salt as required

    Turmeric powder 1 tsp divided

    Red chilli powder 1 tsp

    Mustard seeds 1 tsp

    Chana dal 1 tsp

     Urad dal 1tsp

    Onion 1 large finely chopped 

    Ginger 1 inch piece finely chopped 

    Green chillies 2 finely chopped 

    Curry leaves a few

     Asafoetida 1/2 tsp

    Green peas ( optional) if using per cook.

    Oil for tempering 

 

Directions: In a bowl take besan, add 1 cup water to it and form a lump free paste. To this add, salt, red chilli powder, turmeric powder and set aside. Now take oil in a kadai or pan and heat. First add the mustard seeds, Chana dal and urad dal. When the mustard seeds splutter add 1/2 tsp turmeric powder, followed by chopped onions, green chilli, ginger and curry leaves. Fry these nicely until the onions start browning a bit. Add the green peas if using now.  Now give the Besan paste in the bowl a mix and slowly pour it into the kadai with tempering. This should be done while stirring continuously. Pour one more cup water and stir constantly so that no lumps are formed. Stir over low fire, this will ensure the besan cooks well and does not have a raw taste. Now check for salt and spices and adjust if required. If the besan still has a raw taste, pour another half cup water and stir until the raw taste is gone. You can customise the consistency as per your requirement. Squeeze a lemon if you like( this is totally optional). Enjoy the chutney while hot with Idli, Dosa, Rotis, Puri and more.

 

STEPWISE RECIPE FOLLOWS:

1. In a bowl take besan, add 1 cup water to it and form a lump free paste. To this add, salt, red chilli powder, turmeric powder and set aside.

 

 

2. Now take oil in a kadai or pan and heat. First add the mustard seeds, Chana dal and urad dal. When the mustard seeds splutter add 1/2 tsp turmeric powder, followed by chopped onions, green chilli, ginger and curry leaves. Fry these nicely until the onions start browning a bit. Add the green peas if using now.

 

 

3. Now give the Besan paste in the bowl a mix and slowly pour it into the kadai with tempering. This should be done while stirring continuously. Pour one more cup water and stir constantly so that no lumps are formed. Stir over low fire, this will ensure the besan cooks well and does not have a raw taste.

 

 

4. Now check for salt and spices and adjust if required. If the besan still has a raw taste, pour another half cup water and stir until the raw taste is gone. You can customise the consistency as per your requirement. Squeeze a lemon if you like( this is totally optional). Enjoy the chutney while hot with Idli, Dosa, Rotis, Puri and more.

 

 

NOTES:

1. This tastes best when the Besan is fully cooked. When nicely cooked the besan becomes duller in appearance.

2. Veggies like capsicum and carrot can also be added to the recipe along with peas.

3.  I have kept the consistency thick, it was be diluted by adding 1/4 cup warm water if you prefer.

4. Cooking the besan paste on low flame ensures perfection of taste and flavour.

 

 

 

 

 

 

 

 

 

 

 

 

 

Whole Wheat Blueberry Muffins

If you haven’t realised until now, I am a huge berry fan. Whatever the berry, I will think of a dessert to make. The berry recipes in this blog are proof for it. Berries not only provide our body with antioxidants, but also with micro nutrients, which are essential for a healthy body. so whenever you find berries include them in smoothies, pan cakes, lassi, compote, Jams and more…

This time they had to be muffins as they can be picked off a box and popped in when hungry????. They stay good in the refrigerator for upto a month. They are easy to pack up on a picnic, road trip and even for hostelers. These are the moistest cup cakes you will find and using good quality berries really enhances the flavour of the cake. I have used dried Blue berries, fresh ones can be used too. 

As I say in all my cake recipes, this too is a single bowl recipe, where you mix dry and wet ingredients in one bowl, line up your muffin tins and bake away.

While you are here check out my other very berry desserts like Blueberry Cheesecake, Berry Smoothie Ice cream, Strawberry and Lemon loaf, Easy 2 way muffins, and more…

 

Here is the recipe for Whole Wheat Blueberry muffins for you-

 

 

Ingredients:

    Whole wheat flour/ Multigrain flour 2.25 cups

    Sugar 1 cup 

    Baking powder 3 tsp

    Baking soda 1 tsp

    Salt 2 pinches

    Eggs 2

    Butter 60 gms

    Oil 4 tbsp

    Buttermilk 1 cup

    Vanilla essence 2 to 3 drops

    Blueberries 100 gms

 

Directions: Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake moulds. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

 

STEPWISE RECIPE FOLLOWS:

1.  Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. 

 

 

2. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now.

 

 

3. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir.

 

4. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake mould. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

 

 

NOTES:

1. These cup cakes can be made with any berry.

2. If fresh ones are not available use the dry ones like I have here. If using frozen, then use them directly from the freezer without thawing.

3. You must have noticed that in this recipe I have used both butter and oil. This is to get the super moist texture. If you do not wish to use butter, then use 1/2 cup oil.

4. Since oven settings are different for different oven, start checking for doneness from 13 minutes onward.

5. Whole wheat flour can be substituted with multigrain flour or refined flour if you prefer.

 

 

 

Broccoli And Zucchini Fritters With Hung Curd Dip

A combination of Zucchini and Broccoli is a match made in heaven. These two have been used in many dishes from Pastas, Pizzas, Salads and fritters.

The current recipe is of fritters, which are very melt in the mouth and bursting with flavours. Usually fritters have egg added to the batter, but these are eggless fritters. They need not be deep fried at all, but just grilled on the Tava, which makes them healthy too. I had some leftover rice and added it to the batter to make them chunky and give a slightly crisp exterior, whereas the insides are soft.

The hung curd dip goes extremely well with these fritters and is so simple to put together. The fritters and dip are a combination that can be served as snack or starters.

While you are here check out other snack recipes on the blog like- Easy Corn Fritters, Medu Vada, Milagu Vadai/Pepper Vadai, Patra, Easy 2 way Muffins, Mirchi Bajji, and more…

 

Here is the recipe of Broccoli and Zucchini fritters with Hung Curd Dip-

 

 

Moong Dal Halwa

Moong dal Halwa is an Indian dessert made from yellow lentils. It is basically a fudge and is very rich because of the amount ghee/ clarified butter added to it. Though I make many sweet varieties and desserts, I’m not generally the one who will stay until dessert. I’m immensely intuitive while I create sweet dishes, but I don’t crave sweets much. But this halwa is very close to my heart because it probably is the first sweet dish I ever liked. Thanks to our stint in Delhi, I have got to taste the best ones.

Infact, I liked this sweet dish so much that I have attempted to make it in the past, failed miserably and had given up on ever trying it again. But last year during the pandemic lockdown I was craving it badly, and as you know “ when you want something very badly, the universe conspires to make it happen” ????. So I had a viola moment during Diwali,  while I was documenting the sweets and savoury prepared by me, when a simple method to make this halwa struck m

If you have attempted making this halwa any time or have searched the net for the recipe, all of them will tell you it takes 3 to 4 hours to get this sweet dish done. The actual recipe asks to soak and grind the lentils and them cook it in milk/ water and then add the sweetening agent. As I have claimed here on the blog before, I will take a short cut as long as it does not alter the taste, flavour and texture of the dish. And I took a short cut to this recipe and I don’t regret it because the outcome was just like the original. 

If you follow the procedure as given here by me without altering I’m sure it’s a no fail recipe. And why stand by the stove for hours when you can get the same taste and flavour in an hour’s time? Having failed at this recipe many times, and knowing what went wrong each time, this time the recipe was made with so much conviction of technique that it turned out wonderfully. 

While you are here do check out other dessert recipes like Carrot kheer, Strawberry and Lemon loaf, Red Poha Ladoo, Shrikhand, Malpua with Gulab Jamun mix, Akkaravadisal, Sweet Poha, and more…

Here is the recipe of Moong Dal Halwa-

 

 

 

    Ingredients:

    Moong dal split ( yellow lentils) 1 cup

    Milk 1 cup

    Water 2 cups

    Sugar 1 cup

    Saffron strands a few (optional)

    Yellow food colour/turmeric powder for colour 2 pinches

    Ghee 100 GM approx

    Cardamom/ Elaichi powder 1/4 tsp

    Almonds and Pistachio chopped a few

 

    Directions:

The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe. First put a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. Whole dal should not be visible. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame. Slowly the mixture will start thickening. If adding saffron strands, add now. Keep stirring gently, scraping the sides of the pan from time to time. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container.  The delicious Moong dal halwa is ready to relish .

 

    STEPWISE RECIPE FOLLOWS:

1. First out a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. 

 

 

2. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame.

 

 

3. Slowly the mixture will start thickening. Keep stirring gently, scraping the sides of the pan from time to time. If adding saffron strands, add now. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again.

 

4. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. 

 

 

 

5. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container. The delicious Moong dal halwa is ready to relish .

 

Watermelon Rind Kootu / Watermelon Rind Lentil Curry

 In south India, especially the Tamilnadu region, Kootu refers to any lentil based curry. There are many versions of Kootu cooked with a variety of lentils. Some are tamarind based(puli kootu), some milk based(pal kootu), some with spices and coconut gratings(poricha kootu).

This Watermelon rind kootu came about when I saw an contest alert in one of my social media pages, asking to contribute recipes towards sustainable living. Traditionally, India is a country where we have had the practice of using things without wasting them. This tradition lost its value with globalization , and the  “use and throw” phase. Now in the millennium as the world faces so many issues, “sustainable living” has become the mantra. 

In my house, I have seen my grand mother and mother use the peel of many vegetables like Ridge gourd, Bitter gourd etc to make chutneys. And we prepare Kootu using vegetables from the Cucumber familiy like, Ash Gourd, Pumpkin, Country Cucumber etc. As Watermelon also belongs to this family, I thought, why not give it a try, and believe me this kootu turned out so delicious.

So, I no more waste the rind of the Watermelon. I use it to make this Kootu, grind the rind and add it to Dosa batter, and also grind the rind into a chutney. 

While you are here check out other recipes here like, Menthiya Keerai Kootu, Vatha Kuzhambu, Bonda Morkuzhambu, Dosakaya Chutney, Pachai Mochai Kuzhambu and more…

Here is the recipe for Watermelon rind Kootu —

 

  

 

 

    Ingredients:

    Watermelon rind of half a watermelon, cut into cubes

    Moong dal (yellow split dal) 1/2 cup cooked soft in pressure cooker

    Green Chilli 1 split

    Turmeric powder 1/2 tsp

    Coconut gratings 1 tbsp

    Dry red chillies 2

    Peppercorns 4-5

    Cumin seeds 1 tsp

    Salt as required

    For tempering:

    Oil 2 tsp (coconut/ refined oil)

    Mustard seeds 1/2 tsp

    Urad dal 1 tsp

    Chana dal 1 tsp

    Curry leaves a few

    Dry red chilli broken 1

    Asafoetida 1/4 tsp

 

    Directions:

Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready. This can be served with rice or Rotis. 

 

    STEPWISE RECIPE FOLLOWS:

1. Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy.

 

2. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. 

 

3. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame.

 

 

4. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready.

 

 

 

    NOTES:

1. This Kootu can be made with most vegetables like Snake gourd, Ash gourd, Cabbage, Bottle gourd and more. 

2. If one prefers the taste of pepper, more can be added while grinding.

3. Tempering in coconut oil works best, but vegetable oil can also be used.

 

 

 

 

 

Lemon Poppy Seed/Khus Khus Salad Dressing

 This creamy Lemon Poppy Seed/Khus Khus salad dressing is perfect for a veggie loaded salad you would want to have as lunch or dinner. This dressing is a great way to spruce up your salad.

 

Thakkali Aati Kachina Kuzhambu

Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can’t cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney’s are made at my place to keep consuming them????.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more…

 

Here is the recipe for Thakkali Aati Kachina Kuzhambu-

 

 

    Ingredients:

Kurkuri Bhindi/Karari Bhindi/Okra Fritters

Kurkuri Bhindi Or Karari Bhindi is an accompaniment served in most North Indian Thali’s and Buffet. It adds some crunch to the food, can be a starter or even a side dish. A south Indian version of this is available in most south Indian sweet and savory shops. The difference between the North and South Indian recipes is mainly the batter. The south Indian version uses far too much batter, whereas the North Indian version just about coats it. So mine is a fusion of both. While I have opted for less flour and North Indian Masala I have added Till/Sesame from the south Indian version, which gives a extra crunch and flavour. And why I like this version of bhindi/okra is that though it takes a long time to cut the Ladysfinger this way, this can stay fresh for a few days. Before serving just microwave it for 30 seconds and it become crunchy again. So people on the move and ones who love a hot meal after coming back from work, just invest sometime on a week day to make these crunchy fritters, and on a work day just make your self some Dal and Rice, for which the Kurkuri Bhindi is the perfect side dish. As I said, just microwave it for 30 seconds.

 

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry, Corn Palak Subji, Chakki Ki Shak, Rasakalan and more…

Here’s the recipe for Kurkuri Bhindi–

 

 

 

 

    Ingredients:

    Bhindi/Okra 400 gm slit lengthwise ( refer picture)

    Rice flour 1/2 cup

    Besan/ Chickpea flour 1/2 cup

    Salt as required

    Turmeric powder 1/2 tsp

    Red Chilli Powder regular 1 tsp

    Red chilli powder Kashmiri 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Chaat masala 1/2 tsp

    Sesame seeds 1 tsp

    Lemon juice 2 tbsp

    Oil for the batter 1 tbsp

    Oil for deep frying

 

    Directions:

Take the split Okra/Bhindi/Ladysfinger in a large bowl and add all the dry spice powders. Add the lemon juice and mix well with your fingers to spread the masalas evenly. Allow to marinate for 30 minutes. Now add both the flours and mix well. Drizzle 1 tbsp oil and mix again nicely with fingers. Heat oil in a Kadai. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying. Take a few pieces of Okra at a time and drop them gently into the oil. Fry until the Bhindi turn light brown. The may seem limp, but as they cool they firm up and become crunchy. The Kurkuri Bhindi is ready to serve with your favourite comfort food, or just as a snack.

 

    STEPWISE RECIPE FOLLOWS:

 1. Take the split Okra/Bhindi/Ladysfinger in a large bowl and add all the dry spice powders.

 

 

2. Add the lemon juice and mix well with your fingers to spread the masalas evenly. Allow to marinate for 30 minutes.

 

 

3. Now add both the flours and mix well. Add Sesame seeds. Drizzle 1 tbsp oil and mix again nicely with fingers.

 

 

4. Heat oil in a Kadai. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying. Take a few pieces of Okra at a time and drop them gently into the oil. Fry until the Bhindi turn light brown. The may seem limp, but as they cool they firm up and become crunchy. The Kurkuri Bhindi is ready to serve with your favourite comfort food, or just as a snack.

 

 

 

    NOTES:

1. Some recipes recommend removing the seeds from the Bhindi. I have skipped it. If the seeds are tender, they can be retained. Few that may remain in the oil after frying can be filtered and removed.

2. While selecting the Okra’s choose tiny to middle sized ones and not the huge ones.

3. Always check the heat of the oil by gently dropping some batter into it. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying.

 

 

Pistachio Cake / Pista Cake With White Chocolate Glaze

 Baking a cake with Pistachio has been on my mind for a long time now, and I recently got to try my hand at it. The result was stunning. But I must say not everyone has a liking for the intense Pista flavour. I must add that I have not used any food colour for the cake and what is see is the natural Pista green, which is a dull green, unlike the bright green store bought ones.

Well, this cake was totally inspired by some wonderful chocolate bars ( both dark and white), that we bought recently from Fabelle by @itcltd . Just imagining the taste of Pista and white chocolate together was making me crave it and so this cake came about. Now when I cook/ bake a new recipe a lot of research goes in. Before I zero in on how I want to go about it.

As I always claim about my baking recipes, this one too is a single bowl recipe. No mess and no extra clean up. Let’s get to the recipe right away.

While you are here check out my other bakes like Apple Crumble, Blueberry Cheese cake, Upside down orange vanilla cake, Oatmeal cookies, Easy two way muffins, Apple Tea Cake, Eggless Pineapple cake and more…

 

 

 

 

 

 

 

    Ingredients:

    Pista/ Pistachios unsalted 100 GM

    Flour/ Maida 1/2 cup or 70 GM approx.

    Unsalted butter 100 GM

    Refined oil 1/4 cup

    Icing sugar/ castor sugar/ sugar powder 100 GM

    Lemon zest of 1 whole Lemon

    Eggs 2

    Vanilla essence 2 drops

    Baking powder 1 tsp

    Salt 1/2 tsp

    Ghee for greasing the baking mold 2 tsp

    Ingredients for White Chocolate glaze:

    White chocolate ( invest in a good quality one) 40 GM

    Whipping cream 1 cup + 2 tbsp chilled

    Castor sugar/ icing sugar 1 tbsp less than 1/2 cup

 

 

    Directions for cake:

In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

    Directions for making glaze.

Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

    How to assemble ( no pictures)

Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.

 

    STEPWISE RECIPE FOLLOWS:

1. To make the cake– In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins.

 

 

2. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry.

 

 

3. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready.

 

 

4. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

 

 

5. To Make the glaze– Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes.

 

 

6. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

 

 

7. To assemble the cake– Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.  (no pictures)

 

 

NOTES:

1. Ensure that all ingredients are at room temperature before baking.

2. Use good quality eating chocolate instead of the cooking chocolate bars available at stores. They are mostly flavoured and not real chocolate.

3. Always use pulse mode in the blender to powder the Pistachio, so that it does not turn oily.

 

Corn Palak Subji

Palak is a very versatile green. It is mineral rich, healthy and fibrous. Any add-in that goes into it, gets its flavour enhanced. In my house I have been called the female Popeye for a reason. I love Palak/Spinach in all forms. Be it the simple Keerai Masiyal, Keerai Molagootal or the delicious Palak Paneer, Palak Paneer Paratha, or the simple Spinach curry in coconut milk. 

One of my favourite Palak/Spinach recipes is also this delicious Subji Palak Corn. This is a simple everyday subji that one can make even on a busy day if their greens are washed and blanched. Highly nutritious and high on Iron and the corn not only gives the green a contrast with its yellow, but also balances the tanginess from the tomatoes and palak combination. This combination of Spinach and corn is classic and in all cuisines including World cuisine you will find a few recipes dedicated to this.

 

I have used Sweet Corn in this recipe as only this was available at the time I was cooking this dish. My preferred corn is Makai aka Maize, but sadly since we forget to promote what is local and regional, doing a dis service to our farmers, our indigenous varieties suffer. Let us get back our own Maize/Cholam/Makai, which are very rarely seen even during rainy season when they are most likely to be found. Do give this a thought.

Getting to the recipe right away-

 

 

    Ingredients:

Chakki Ki Shak/ Chakki Ki Subji

 The cuisine of  Madhya Pradesh ( central India) has been unexplored by me so far. Recently while looking up the internet I saw this interesting recipe called Chakki Ki Shak from the MP cuisine. I found the recipe simple and interesting and as I don’t have this cuisine on the blog I gave it a try and the dish turned out so delicious that I had to blog it. 

While looking up this recipe in detail I also came to know of many more interesting vegetarian  recipes from the region and I will surely bring them all here over a period of time. If you are following the blog you know by now that when I try a new recipe it has to turn out well thrice, and that takes time.

Before we delve into the recipe, I must tell you that MP being the center of India is surrounded by various states and hence there is a similarity of cuisine between them. I found some dishes bearing similarities with Rajasthani and Maharashtrian cuisine. Wheat, Jowar, and Maize form the staple food, do you see that’s how “Bhutte Ka Kees” is a specialty from MP, Bafla which is made of whole wheat flour is also a famous dish from the region. The current dish Chakki ki Shak is a curry  made of whole wheat flour and some aromatic spices. The flour dumplings are simmered in a tangy sauce.

While you are here check out my other curry recipes like Miloni Baby corn and Bell Peppers curry, kadai Paneer( gravy), Kathrikai Masala Kuzhambu, Pachai Mochai Kuzhambu, Keerai Molagootal, Mirch Ka Salan, Dum Aloo Ajwaini, Pachai Sundakkai Kuzhambu and more…

Here is the recipe for Chakki ki shak-

 

      

 

 

 

    Ingredients to make Chakki:

    Whole wheat flour 1.5 cups

    Oil 1 tsp

    Carrom seeds/ Ajwain 1 tsp

    Salt as required

    Red chilli powder 1 tsp

    Turmeric powder 1/2 tsp

    Water as required to make a dough

 

    Ingredients for making the curry:

    Cumin Seeds 1 tsp

    Cardamom 2 pods

    Cloves 2-3

    Onions 2 small finely chopped

    Tomatoes 3 large

    Curd 1/2 cup 

    Cashewnuts 8 to 10

    Red chilli powder( regular) 1 tsp

    Red chilli powder( Kashmiri) 1 tsp

    Coriander powder 2 tsp

    Fennel powder 1 tsp

    Turmeric powder 1/2 tsp

    Garam masala powder 1/2 tsp

    Fresh coriander 1 tsp finely chopped

 

    Directions for making Chakki ( wheat dumplings)

In a bowl take the flour add the oil, salt and all spices and using water form a soft dough. It should be like roti dough. Immerse this dough in water for 15 minutes. After 15 minutes, scrub the flour lightly with your fingers, the water will become hazy. Throw this water. Pour some more water on the dough and scrub again and discard the water. The dough is now ready to be made to Chakki. Get the steamer ready, as the water in the steamer is getting boiled, smear your steamer plate with oil and spread this dough evenly on the plate using your fingers. Now place this in the steamer for 10 to 15 mins. Remove and cool the chakki. On cooling, cut into diamonds or squares. In a pan take some oil for shallow frying, and fry the Chakki to a golden brown. Drain on absorbent paper and keep aside.

 

   Directions for gravy preparation: 

In a blender add the chopped Tomatoes, and cashewnuts and blend to a smooth paste. In a Pan or Kadai take 1 tbsp oil and heat. Add the cumin seeds, cardamom and cloves and fry until aromatic. Now add the finely chopped onions ,turmeric powder,  and saute until light brown. Now add the ground paste followed by all the spice powders- red chilli powder(both regular and Kashmiri), coriander powder, fennel powder and mix well. Cook for two minutes until the raw smell goes away. Now add half a cup of curd and stir continuously for 2 minutes. Add 2 cups water and gently drop in the cooled and cut Chakki(wheat flour dumplings). Cover and cook the dumplings in this gravy until they turn soft and the gravy thickens up. Depending on what you are serving the Chakki Ki Shak with you can thin down or thicken the gravy. Finally add Garam masala powder and fresh coriander leaves and switch off the flame. 

Serving Suggestion: With Roti, Paratha, Naan or Plain or Jeera rice.

 

    STEPWISE RECIPE FOLLOWS:

1. In a bowl take the flour add the oil, salt and all spices and using water form a soft dough. It should be like roti dough. Immerse this dough in water for 15 minutes. After 15 minutes, scrub the flour lightly with your fingers, the water will become hazy. Throw this water. Pour some more water on the dough and scrub again and discard the water.

 

 

2. Get the steamer ready, as the water in the steamer is getting boiled, smear your steamer plate with oil and spread this dough evenly on the plate using your fingers. Now place this in the steamer for 10 to 15 mins. Remove and cool the chakki. On cooling, cut into diamonds or squares. In a pan take some oil for shallow frying, and fry the Chakki to a golden brown. Drain on absorbent paper and keep aside.

 

 

 

 

 

    NOTES:

1. Since most recipes suggested soaking and washing the dough, i have followed it. One can also try steaming the dough, cutting to pieces and frying also.

2. The gravy can be allowed to thicken further if serving with Rotis.

3. Whichever the method, resting the dough for 15 mins is essential. 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and i’ll respond as soon as I can.

 

  This is my meal with Chakki Ki Sakh. I served it with Jeera Pulav, Bombay Potatoes and Beet root Raita.

 

 

 

 

Dosakaya Chutney

Dosakaya is a type of Cucumber that is yellow in colour and round. There are longer versions of the yellow cucumber too, but I have used the round ones. 

There are 3 varieties in cucumbers, one is the slicing one, which is used in salads. Then there is the pickling variety and the other burpless ones which the melons belong to. This vegetable Dosakaya,  is the pickling kind. 

This Cucumber is more popular in South India as compared to other places and especially in Andhra Paradesh they make many dishes of it. This chutney is my favorite of all those recipes and hence I am bring it here to share with all if you. Cucumber have a lot of water, minerals in them and their seeds are edible too. In summers one must include them as much as possible in ones  diet.

For people who are first timers at using this vegetable,  the skin needs to be peeled and seeds discarded and the flesh is used to cook. This chutney is an ideal accompaniment to Dosa, Chapati, Idli, Puri, Parathas and even hot rice.

This is a simple recipe so does not involve any stepwise instructions. I have included a video instead and the directions to the recipe.

While you are here also check out other recipes like  Homemade Schezwan sauce, Thengai Molagapodi (Coconut Gun powder), Roasted red Bell Peppers Chutney, Homemade Pesto, Curry leaves Podi (Karivepilai Podi), and more.

 

Here is the recipe for Dosakaya Chutney-

 

Ingredients:

Dosakaya/ Yellow Cucumber 1 medium sized, skin peeled, seeds removed and flesh chopped to pieces.

Tomatoes 2 large or 15-15 Cherry Tomatoes ( I used Cherry tomatoes)

Mustarrd seeds 1 tbsp

Methi seeds/Fenugreek seeds 1/2 tbsp

Chana Dal/ Gram dal 1 tbsp

Urad Dal 1/2 tbsp

Dry Red chillies 4

Green chillies 2-3 depending on spice

Asafoetida a pinch

Fresh Coriander leaves a handful

Oil for sauteing

 

Directions:

In a pan heat oil and add mustard seeds, Methi seeds, Chana dal and Urad dal. Fry for 30 second. Now add the Dry red chillies, green chillies and asafoetida and fry until the dals turn light brown. Remove them onto a plate and cool them. In the same pan, add  ore oil if required and drop in the cut Dosakaya cubes. Saute them until half done. Now add salt followed by the tomatoes and continue to saute until the tomatoes turn tender. Cool the vegetables. Now powder the fried dals to a coarse mixture in a blender. Making a fine powder does not give the right texture to the chutney. Now add the sauteed vegetables and coriander leaves and blend again to a coarse paste. Watch video for the right texture. No tempering is required for this Chutney, and can be served directly with Idli, Dosa, Rice or Parathas.  Enjoy. Bon Appetit !!

 

 

 

Watch Video here ????

 

 

 

 

 

 

 

Easy Corn Fritters

 Corn Fritters are very simple to make, healthy and delicious and they get done in no time with no planning ahead needed. Isn’t this the very reason, one should make this often? This recipe has been on my mind for a very long time and it is a contest on social media that finally got me making this. 

Other than the Corn, all other vegetables used here are customizable to one’s preference. I have used every day vegetables like carrots and capsicum. Grated Potatoes(after removing starch), Purple cabbage, Zucchini are other add ins that I usually use.

While you are here check out other snack recipes here like- Semolina Cheese Balls, Medu Vada, Potato Cheddar bake, Pepper vadai, Patra, Dhaniya wale Namak Pare, Oatmeal Cookies, Samosa Pie, and more…

Here is the recipe for Corn Fritters–

 

 

      Ingredients:

      Sweet corn Kernels 20 gm (divided into 100 each) cooked and kept aside

      Carrot 1 small chopped finely

      Capsicum 1 small chopped finely

      Refined Flour( Maida) 1/2 cup

      Egg 1 

      Salt as per taste

      Pepper powder 1 tsp

      Red Chilli powder   1 tsp

     Oil for shallow frying the fritters

 

      STEPWISE RECIPE FOLLOWS:

1. Boil Corn and divided it into 2 halves. Crush 1 half in a mixie/blender to a coarse paste and keep the other half as whole kernels. To the mashed or crushed corn, add all the other vegetables like carrot, capsicum etc, add the flour and egg, followed by salt, pepper powder and red chilli powder. Add chopped coriander if you like(optional).  

 

                                     

 

2. Mix well to make a thick mixture, and now add in the whole corn kernels, and mix lightly. Heat oil in a pan (2 tbsp will be enough, more can be added if required). Now drop small scoops of this corn mixture and flatten lightly with a spatula. Coo on one side and flip and cook on the other. Remove and enjoy with some sauce. I drizzled Cheese sauce over them. Alternately bake them in a pre heated oven, by spreading the mixture on a baking sheet, and bake at 200 C for 20 to 25 minutes. Since all oven work at different temperature ranges keep checking from 20 mins onward for doneness.  

        

 

NOTES:

1. A very simple and fool proof recipe hence no notes are needed.

2. For more quantity just double up the ingredients.

3. As for alternate to egg, Flax egg can be used, but I have not tried the version yet.

 

 

 

 

 

 

Medu Vada / Urad Vada

 Urad Vada or Medu Vada, as it is called, is probably one of the most simplest and yet difficult to make recipes. This is because the texture of the ground batter is very important for a perfect turn out and the quality of the Urad dal is important too. With time and practice one gets a hang of it. In this recipe I have tried to give detailed pictures of various steps of grinding so that the recipe becomes a no fail one, and I am depending on your feedback on this once you try it. The Medu Vada is different from its North Indian counter part, because of the hole in the center, and making that hole is what makes grinding the batter perfectly important.

Urad Vada can be a snack, an accompaniment to the mains or even a starter when made bite sized. In South India it is a part of Prasad / Bhog ( holy offering) to God and so is made many times during the year. In my house after eating a few plain with chutney or Sambar the rest are converted to Dahi Vada in the evening. If one doesn’t want to get into making Dahi Vadas, just  dunking them is tomato sauce is also a good option.

I prefer using the whole Urad dal without skin for these Vadas, as compared to the split urad dal as they almost are no fail. There are many add ins to into the batter like finely chopped onions, grated carrot, mix of finely grated veggies, the only rule- once the add in’s go in, pat and fry Vadas immediately. Another variation of this Vada is the dry Pepper Vada or Milagu Vadai. 

While you are here, check out my other snack recipes like Semolina Cheese Balls, Patra/ Pathrode, Ratlami Sev, Mirchi Bajji/Mirapakaya Bhajji, Potato Cheddar Bake, and more…

 

Here is the recipe for fluffy Medu Vadai for you–

 

 

    Ingredients:

    Whole or Split Urad dal (without skin) 1 cup 

    Green chillies 2

    Ginger 1/2 inch piece

    Peppercorns 5 to 6 crushed

    Curry leaves a few

    Salt as required 

    Rice flour 1 tbsp (optional)

    Directions:  

Soak the Urad dal in water for 1 hour. Grind the green chillies, ginger, and curry leaves to a coarse dry paste ( check picture). Now in a blender add the dal after draining all the water and grind to a smooth paste. Add water a little at a time, by sprinkling and not by pouring it. So, sprinkle water, grind, sprinkle, grind, until the batter is smooth and thick. Take care to see that the batter does not become runny or else Vadas cannot be formed. The right consistency of the batter is when it doesn’t fall off your hand easily. Remove the batter from the blender into a bowl, add salt and the green chili and ginger paste, add few more curry leaves if required and rice flour in case using ( I have not used in this recipe), and mix well with your fingers. Next, take a banana leaf or a plastic cover( I have used a flexible plastic lid) for patting the Vada. Now, wipe the leaf/ plastic with some water, take a small lemon sized portion of the batter and place it in the centre of the leaf/plastic, do not flatten, just wet your index finger in water, and make a hole in the centre . Now carefully pick the Vada out of the leaf/ plastic and gently drop it on hot oil and fry until golden brown. Remove on to absorbent paper . Repeat the process for the entire batter. Enjoy hot with Sambar and Chutney.

 

    STEPWISE RECIPE FOLLOWS:

1. Soak the Urad dal in water for 1 hour.

 

2. Grind the green chillies, ginger, and curry leaves to a coarse dry paste ( check picture). 

 

 

3. Now in a blender add the dal after draining all the water and grind to a smooth paste. Add water a little at a time, by sprinkling and not by pouring it. So, sprinkle water, grind, sprinkle, grind, until the batter is smooth and thick. Take care to see that the batter does not become runny or else Vadas cannot be formed. The right consistency of the batter is when it doesn’t fall off your hand easily. ( see pics for stages of grinding)

 

4. Remove the batter from the blender into a bowl, add salt and the green chili and ginger paste, ground pepper powder, add few more curry leaves if required and rice flour in case using ( I have not used in this recipe), and mix well with your fingers.

 

5. Next, take a banana leaf or a plastic cover( I have used a flexible plastic lid) for patting the Vada. Now, wipe the leaf/ plastic with some water, take a small lemon sized portion of the batter and place it in the centre of the leaf/plastic, do not flatten, just wet your index finger in water, and make a hole in the center . Now carefully pick the Vada out of the leaf/ plastic and gently drop it on hot oil and fry until golden brown. Remove on to absorbent paper .

 

 

 

 

    NOTES:

1. Sprinkling water a little at a time and not pouring it into the dal while grinding is critical.

2. The batter should be smooth, yet not lose or runny.

3. I usually add rice flour only if I find that the batter is not turning fluffy as we grind, and kind of flat. Anyway adding 1 tbsp does no harm, and gives crisp Vadas.

4. I prefer to grind in the wet grinder, as then, even with minimum water we are able to grind well. But those who don’t have one can certainly use the blender and be patient while grinding.

 

 

To make these yummy Dahi Vadas – To a blender add 1/2 a bunch of coriander leaves, 1/2 inch piece ginger and two green chillies. Blend to a paste. Add little curd to it and now blend to a smooth paste. Add this mixture to 500 ml of curd, and add salt as required. Soak the Vadas in hot water for 2 minutes, squeeze lightly and put them into this spiced curd mixture. Let it soak in for 30 mins in the fridge, before serving. 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

   

Sweet Potato Puran Poli

Every year during Vaikunta Ekadashi and Shiv Rathri the elders in my family like to have Sweet Potato, as is the custom. Shiva Rathri and Vaikunta Ekadashi both are celebrated in winter and the carbs from the Sweet potato give the much needed warmth. This could have been the reason this custom was formed. 

 

Pepper Vada/Milagu Vadai

Pepper Vada or Milagu Vadai as it is known, is a drier and crisper version of the regular Vada. Simple ingredients and a hack make this a foolproof recipe. Read ahead. This is similar to the Tirupathi style Milagu Vadai.

I tried this recipe the first time during Navarathri this year. It was an instant hit at home as well as my social media pages. A few of you even asked for the recipe and I could not post the recipe immediately as I had not clicked stepwise pictures. So, this time I clicked all the necessary pictures to blog it.

As I always say, some recipes don’t need a huge introduction. The recipe does all the talking. While you are here check out my other savoury recipes like Dhaniya wale Namak Pare, Ratlami Sev, Samosa pie, Masala Wheat flour Papdis, Thattai, Kothimbir Vadi, Moongdal Khastha kachori and more …

Here is the recipe for Pepper Vada/ Milagu Vadai

 

Ingredients:

    Urad Dal/ Black lentils( with skin) 1 cup soaked for 4 to 5 hours.

     Salt as required 

     Coarse Pepper powder 2 tsp ( add more if you like it spicy)

     Rice flour 2 tbsp

     Hot oil 2tbsp

     Oil for deep frying

 

Directions: 

Soak the Urad dal( use with skin for this colour and texture) for 4 to 5 hours. Drain water completely after it soaks and grind it to a coarse batter without adding( or by adding minimum) water. I have ground it without any water and later sprinkled a little over the coarse batter for the right consistency. Now to the coarse batter( check picture for consistency), add salt, coarse pepper powder, and rice flour and, mix well. If you feel the mixture is too dry, sprinkle a little more water. Mix using your fingers to combine well. Now heat the oil kept for deep frying, and when the oil is sizzling hot with a ladle pour 2tbsp into the batter and using a spoon or spatula mix the oil into the batter( don’t use your fingers now as the oil is too hot). Now pinch small portions from the mixture and make balls of it. Slit a zip pouch into two or use a Banana leaf to  flatten the balls. Flatten the ball using the back of a cup or you palm. Pat them quite thin to get them crisp. Make a hole in the centre for even cooking. Now gently drop them into hot oil and fry at medium high until all the bubbles in the oil subside. Repeat the process for the entire batter. These Vadas stay crisp up to a month when stored in an airtight container. They make for a good dry snack for school lunch of kids or adults as they are protein packed. 

 

STEPWISE RECIPE FOLLOWS:

1. Soak the Urad dal( use with skin for this colour and texture) for 4 to 5 hours. Drain water completely after it soaks and grind it to a coarse batter without adding( or by adding minimum) water. I have ground it without any water and later sprinkled a little over the coarse batter for the right consistency.

 

2. Now to the coarse batter( check picture for consistency), add salt, coarse pepper powder, and rice flour and, mix well. If you feel the mixture is too dry, sprinkle a little more water. Mix using your fingers to combine well.

 

3. Now heat the oil kept for deep frying, and when the oil is sizzling hot with a ladle pour 2 tbsp into the batter and using a spoon or spatula mix the oil into the batter( don’t use your fingers now as the oil is too hot). 

 

4. Now pinch small portions from the mixture and make balls of it. Slit a zip pouch into two or use a Banana leaf to  flatten the balls. Flatten the ball using the back of a cup or you palm. Pat them quite thin to get them crisp. Make a hole in the centre for even cooking.  Now gently drop them into hot oil and fry at medium high until all the bubbles in the oil subside. Repeat the process for the entire batter.

 

 

 

NOTES:

1. This Vada can be made with white Urad dal too ( the de skinned one) . The texture and taste remain the same. Just the colour varies.

2. If using white  Urad dal, just 1 hour of soaking will do. The black lentils take time to soak and so need to be soaked longer.

3. The batter as well as the pepper should be ground coarse for maximum taste.

4. In this Vada Curry leaves are usually not added to the batter as its for long keeping, and any moisture in the curry leaves can affect its shelf life.

 

 

 

 

 

 

 

 

 

Rasakalan

Rasakalan is a traditional mixed vegetable dish from the Palakkad cuisine. The dish is so rustic and delicious and very easy to make. It is great to go with hot rice or can be served on the sides with Dosa or Idli. The vegetables mostly used in this dish are Ash gourd, Sweet potato, pumpkin, that are cooked in a tangy tamarind sauce and then a flavourful coconut masala paste is added. It is the paste that makes all the difference. Finally the seasoning in coconut oil enhances the flavours of the dish and takes it to a different level.