Turnip Greens Dal

Any green leafy vegetable makes a good pair with dal. You can make this similar to how you make palak dal or methi dal. However, turnip greens are slightly tougher than palak.

Ingredients:

• Turnip Greens - 1 bunch ( washed and chopped )
• Toor Dal - 1 cup
• Onion - 1 medium ( chopped )
• Tomatoes - 2 small
• Ginger Garlic Paste - 1 tsp
• Mustard Seeds - 1/4 tsp
• Cumin Seeds - 1/4 tsp
• Curry Leaves - 1 spring
• Hing - a pinch
• Red Chili Powder - to taste
• Turmeric Powder - 1/4 tsp
• Salt - to taste
• Oil/Ghee - 2 tbsp

Directions: 

• Pressure cook dal and chopped greens along with 3-4 cups of water.
• Heat ghee in a pan, splutter mustard seeds and cumin seeds. Add hing and curry leaves.
• Saute chopped onions and ginger garlic paste.
• Add chopped tomatoes and cook till tender. 
• Add red chili powder, salt, turmeric powder.
• Add the cooked dal and greens into the pan along with the left over water in the cooker.Give it a good mix.
• Cook for 8-10 minutes and adjust salt. Also adjust water depending on the consistency you like.

Serve hot with rice or chapati.

Potato, Carrot, Turnip Greens Mixed Curry

I love mixed vegetables. Nutrients of multiple vegetables in one curry.
I made this curry in pressure cooker. It takes less time and less oil to cook.

Ingredients :

• Turnip Greens - 1 bunch
• Potatoes - 3-4
• Carrots - 2 long ones
• Tomatoes - 2 small
• Onion - 1 medium
• Ginger Garlic Paste - 1 tsp
• Cumin Seeds - 1 tsp
• Mustard Seeds - 1 tsp
• Turmeric Powder - 1/4 tsp
• Salt -to taste
• Red Chili Powder - to taste
• Garam Masala - 1/2 tsp
• Oil - 1 tbsp

Directions : 

• Heat oil in the pressure cooker. Splutter cumin and mustard seeds.
• Saute ginger garlic paste. Add chopped onions and saute till transluscent.
• Add diced tomatoes and cook till done.
• Add turmeric powder, red chili powder, salt, garam masala.
• Add peeled and diced potatoes and carrots.
• Add chopped turnip greens.
• Add a couple of cups of water. Cover and pressure cook for about 2 whistles.
• Serve with steaming hot rotis.

Adjust the amount of water accordingly. I like it watery, so I add more water. 

Hyderabadi Mirchi Ka Salan

When you talk about Hyderabadi cousine, Biryani and Mirchi ka Salan are to top the list.
The gravy for mirchi ka salan , bagara baingan and tamatar ka salan are all same , just the vegetable in it varies.
I use the big long mirchis ( green banana peppers) for this recipe.

Ingredients :

• Big Chillies ( banana peppers ) - 10-12
• Onion - 2 large
• Peanuts - 1/2 cup
• Sesame Seeds - 1/4 cup
• Coconut Powder - 1/2 cup
• Khus Khus ( poppy seeds ) - 1 tbsp
• Ginger Garlic Paste - 1tbsp
• Cumin Seeds - 1tsp
• Mustard Seeds - 1tsp
• Tamarind Pulp - 1 tbsp
• Turmeric Powder - 1/2 tsp
• Cumin-Coriander Powder -1 tsp
• Yogurt - 1/2 cup
• Red Chili Powder - to taste
• Salt - to taste
• Oil - 1/2 cup

Directions: 

• Wash and pat dry the chillies. My chillies were too long , so I cut them into halves. But if they are small ones you don't need to. You can slit from one side and deseed them if you want to reduce the heat of the chillies. I don't deseed them, I like it hot. :)

• Dry roast peanuts, sesame seeds, coconut powder, khus khus one by one. Let them cool.
• After cooling grind them all together with very little water. I used the small grinder jar so, I first ground peanuts and later sesame+coconut+khus khus.

• Grind Onions and keep the onion paste ready.
• Heat oil in the pan, and deep fry the green chillies( peppers ) till the blisters form on the skin. Remove on a plate and keep aside.
• In the same oil, add mustard seeds, cumin seeds and let them splutter.
• Add the onion paste and saute. Add ginger garlic paste and cook till the raw flavour of onion, ginger garlic is gone.
• Now add the peanut paste and the sesame-coconut paste. Mix well. Cook till the mixture starts oozing out oil.
• Add turmeric powder, red chili powder, cumin-coriander powder, salt and mix well.
• Add tamarind pulp, beaten curds and 3-4 cups of water
• Add the fried chillies to the gravy. Mix well and simmer it for half an hour till the oil floats on the top.
• You can garnish with chopped cilantro if you wish.

Serve hot with biryani, pulav, jeera rice or naans.

Broccoli Manchurian

I tried broccoli manchurian just like how I make Cauliflower Manchurian. They turned out good too.

Ingredients :

For dumpling :

• Broccoli Florets
• Cornflour - 1tbsp
• Pepper powder - 1/2 tsp
• Chilli Sauce - 1/tbsp
• Ginger paste - 1/2 tbsp
• Water - 1/2 cup

For Sauce :

• Soya sauce - 1 tbsp
• Chilli paste -1 tsp
• Green chillies chopped - 1-2
• Pepper powder - 1 tbsp
• Chopped garlic - 1 tbsp
• Chopped ginger - 1 or 2 tbsp
• Chopped Spring onions -1/2 cup
• Salt - to taste
• Ajinomoto ( optional )
• oil ( sesame preferred ) - 4 tbsp
• Vegetable stock ( for gravy ) - 1 cup
• Cornflour. - 1tbsp

Directions to make the dumplings :

• Mix cornflour in water, add pepper powder, chilli sauce and ginger paste to the mixture.
• No need to add salt as you will have salt in the sauce, however if you wish you can add very little salt to this mixture.
• Dip the broccoli florets into this mixture so that they are coated from all the sides and deep fry them.
• Remove them from oil when they change color to slight reddish brown.

Directions to make sauce :

• In a wok, add sesame oil ( or vegetable oil ), heat it, and add finely chopped ginger, finely chopped garlic.
• Add chopped spring onions, green chillies, black pepper powder, soy sauce, chilli paste, ajinomoto, very little salt.
• The sauce is now ready for manchurian.

To make manchurian :

• Add the broccoli dumplings to the sauce and toss them.
• The sauce should be just enough to coat the dumplings on all the sides .
• Garnish with finely chopped spring onions.

Crispy Poori

To make pooris crispier,  add a little rice flour ( say, 2 tbsp )

to the wheat flour while kneading.

Click here for the recipe of poori 

Oats Roti

Oats , I know, very healthy, low cholestrol, high fibre, etc etc etc.  But what about taste?? I don't like the taste of oats eaten as cereal for breakfast. I have to disguise it to be able to consume.
Hence, I make oats idli, oats dosa , or oats roti, etc. This way i can consume oats without complaining. Making it this way doesn't make much difference to the taste. It almost tastes like a nomal wheat roti.

So here is how I make Oats Rotis.

Ingredients :

• Whole Wheat Flour - 2 cups
• Rolled Oats - 1 cup
• Salt - to taste
• Oil / Ghee - to sprinkle
• Water - as needed to knead the dough

Directions: 

• Dry roast the oats in a pan. Let it cool and then grind it to a smooth powder.
• In a mixing bowl, take aata ( wheat flour ) , oats powder, salt and knead the dough soft and pliable.
• Make lemon sized balls and brush them with dry flour .
• Roll out each ball into thin discs of approx. 6 inches diameter with the help of a rolling pin.
• Tossing the disc in the dry flour while rolling prevents it from sticking it to the rolling pin.
• Pre heat the tawa ( griddle ) and layout this roti on the hot tawa .
• Cook for about a 30-40 seconds until small bubbles start to form on the top of roti.
• Flip the roti and you will see small brown patches on the roti. After the first flip, sprinkle some oil or ghee on the surface and flip it again after 30 seconds. Sprinkle some more oil/ghee to this surface.
• Cook for 30 more seconds. Roti is done when it looks golden brown from both sides.

Serve with any curry or raita and salad.

Bhindi Raita ( Okra in Curd )

Ingredients :

• Orka ( Bhindi ) - 2 cups
• Yogurt - 2 cups
• Green Chillies - 1 or 2
• Ginger - 1/2 inch
• Mustard Seeds - 1tsp
• Asafoetida ( hing ) - a pinch
• Urad Dal - 1 tsp
• Curry Leaves - 1 spring
• Salt - to taste
• Oil - 4 tbsp for frying bhindis

Directions: 

• Heat oil in a pan and add chopped bhindi. Fry till brown. Remove and keep aside.Let it cool.
• Grind ginger and chillies, make a paste and keep aside.
• Beat the yogurt and add ginger chili paste to it and mix well.
• Add the fried okra into the curd. Add salt to taste.
• For tempering, heat 1 tsp of oil, add mustard seeds, let them crackle. Add urad dal and fry till golden. Add curry leaves and hing.
• Pour this tempering or tadka over the bhindi raita and mix well. 
• Serve as side to roti or even plain toor dal and rice.

Aloo Fry

This is the easiest recipe on earth. Just a simple potato fry with minimum ingredients.
Just fry the potatoes crispy and season with salt and red chili powder. That's it.
The regular potato curry is made adding onions and tomatoes. But this one is just a plain fry which is a good side dish with sambar rice or dal roti.

Well you can add other ingredients such as cumin seeds, coriander powder, cumin powder, amchoor ,etc. to make it more spicy and flavourful . However, you can do without all these as well when you really want to avoid all the masalas.

Ingredients :

• Potatoes ( red or white ) - 3 large
• Salt - to taste
• Red Chili Powder - to taste
• Hing - a pinch 
• Turmeric Powder - 1/4 tsp
• Oil - 2 tbsp

Directions: 

• Peel and chop the potatoes and soak in water. ( just to save it from turning black )
• Heat oil in a pan, add hing and turmeric powder.
• Throw in the chopped potatoes. Mix well and let it cook on medium heat.
• Do not cover if you want them to turn crispy.
• Keep stirring occasionally making sure the potatoes do not stick to the bottom.
• Season with salt and red chili powder. Mix well. 
• Turn off the heat when potatoes are cooked and crispy and turn beautiful golden.

Serve hot as side to dal-roti or samabr-chawal !!

Vegetable and Noodle Soup

Ingredients:

• Yellow Onion - 1 small
• Garlic- 3 cloves
• Carrots - 2 ( diced or shredded )
• Celery - 2 stalks  (diced )
• Zucchini - 1 small ( diced )
• Yellow Squash - 1 small ( diced )
• Broccoli Florets - 1 cup
• Noodles - 2 cups ( thin or thick )
• Vegetable Stock - 6-7 cups
• Salt - to taste
• Crushed Pepper - to taste
• Olive Oil - 2 tsp
• Dry Basil Leaf Flakes - to sprinkle

Directions: 

• Heat olive oil in a pot and saute onions in it till translucent. Add minced garlic and saute.
• Add the stock or broth. Season with salt and pepper.
• Add diced vegetables ( except zucchini and yellow squash ) and bring it to boil. 
• Simmer it uncovered for about 15 minutes, till all the vegetables are tender. 
• Now add zucchini , yellow squash and noodles and cook for 8-10 minutes. ( We add zucchini and yellow squash later as they cook faster than the other vegetables )
• Sprinkle basil leaves and stir. 
• Serve it hot in a bowl along with crackers or garlic bread sticks.

Cabbage Pakora

cabbage pakoras , as the name says, are made of shredded cabbage, however I like to add some shredded carrots to it too.

Ingredients:

• Shredded Cabbage - 1 cup
• Shredded Carrots - 1 cup ( Optional, you can avoid carrots and use 2 cups of cabbage instead )
• Besan ( Chickpea Flour )- 1/2 cup
• Turmeric Powder - 1/4 tsp
• Red Chili Powder - to taste
• Salt - to taste
• Carom Seeds - 1/4 tsp
• Oil - for deep frying

Directions: 

• In a mixing bowl add all the ingredients ( except oil ) and mix well. Add just a few tsp of water , just enough for all the masalas to coat the cabbage.

• Heat oil for deep frying on medium heat. Test the oil if it is ready . Drop just a pinch of mixture in the oil. The mixture should go to the bottom of the pan and come up on the surface in just 1-2 seconds. ( should neither come up immediately not should settle at the bottom )
• When the oil is ready, drop small dumplings of the pakora mixture to fill the pan. 
• Let it fry on both the sides till golden brown and crispy.
• Take them out on a paper napkin. Repeat the process with the remaining mixture.
• Serve hot with ketchup or green chutney.

Ghee ( Clarified Butter )

Ghee, one of the most essential ingredients in the Indian kitchen. Used to make most of the sweets, used for tadka in any dal or curry, used to make parathas, or even just drizzle some ghee in rice. It is used in most of the recipes.
My mom used to collect the cream of the milk for several days and then make ghee out of it. However, It's much easier and quicker to make ghee with store bought butter.
Here is the method to make ghee.

Ingredients:

• Unsalted Butter - 1 lb or as needed

Directions: 

• Place the butter in heavy bottom pan. Let all the butter melt in the pan. Cook uncovered.

• Bring it to boil over medium heat. Keep stirring. 
• It will form a foam on the surface which will disappear in a couple of minutes.

• Continue to cook on medium heat. Foamy bubbles start to form at the surface.

• Reduce the heat to low and let simmer. Keep stirring. Don't take your eyes off the stove. It might burn in seconds.
• The brown solids will now settle down at the bottom and the the liquid will turn beautiful golden in color. Turn off the heat now, as you do not want to burn the brown solids. 
• Let it cool. When cooled strain into a clean air tight jar.

• You can store it on the kitchen counter. It need not be refrigeratred. It will solidify after a couple of hours.

Pumpkin Soup

I have yet another pumpkin left from the halloween. So here I am making spicy pumpkin soup.

Ingredients:

• Pumpkin - half of the small one
• Unsalted Butter - 4 tbsp
• Yellow Onions - 1 large
• Garlic - 2 pods
• Coriander Powder - 1/2 tsp
• Red Chili Powder - to taste 
• Vegetable Stock or water - 5 cups
• Milk - 2 cups
• Heavy Cream - to garnish on each serving.
• Salt - 1 tsp or to taste

Directions: 

• Cut the pumpkin in half, scoop out all the seeds and the stingy stuff. Bake it on 350°F until soft . This would take about 45 minutes. Peel the skin and roughly chop or mash the pumpkin. Keep aside.
• In a soucepan, heat butter and add chopped onions and minced garlic.Saute till translucent.
• Add Coriander powder, red chili powder. Mix well. ( I added just half a tsp of garam masala as well, just to give it a slight Indian touch ;) It is optional though. )
• Add pumpkin and stock. Blend well and bring it to boil. Keep stirring ocassionally. Reduce the heat and cook for 10 minutes.
• Let it cool. After cooling, blend in a blender till smooth.
• Return it to the saucepan. Add salt and cook on low heat. 
• Add milk while stirring. Cook for 5 minutes and turn off the heat.
• Add a few drops of heavy cream over each serving. ( optional )
• Serve it hot. You can serve it with croutons or garlic toast.

Forgot to soak beans overnight ?

It many times happens that we plan to make rajma or chole the next day but forget to soak them overnight.
A quick soak tip is that , boil the beans in water for about 5-10 minutes.
Cover it and set aside. Let it cool for about 1 hour.
You have your soaked beans ready to cook.
Works for kidney beans, garbanzo beans, an all other beans which need to be soaked overnight.

Toasted Pumpkin Seeds

Since it is halloween time and we have too many pumpkins around which means too many pumpkin recipes.
What do you do with the seeds? Do not throw them away. It makes a good crispy thing to munch on.

Ingredients:

• Seeds from one pumpkin
• Salt - to taste
• Water - 2-3 cups ( for boiling)
• Oil spray - to sprinkle

Directions: 

• Cut the pumpkin and scoop out the seeds. To separate the seeds from the stingy core, soak the seeds in a bowl of water for about half hour. The clean seeds will float on the surface of water. Take the seeds out and keep aside.
• In a small saucepan , take the water and add salt to it. Boil the seeds in this salted water for about 8-10 minutes. Drain .
• Spread the seeds on the baking pan and spray the oil very lightly. 
• Preheat the oven to 400°F. Bake the seeds for about 15-20 min until they brown on both the sides. You can toss them in between. 
• Eat after cooling. Eat as a whole or peel and eat the inner seed.

Pumpkin Halwa

Easy to make and good to taste Pumpkin Halwa :

Ingredients:

• Pumpkin (grated) - 5 cups
• Milk - 1 1/2 cup
• Sugar - 1 cup or to taste
• Cardamom Powder - 1/4 tsp
• Cashew Nuts - 8-10
• Ghee - 1/4 cup

Directions: 

• Peel and grate the pumpkin. 
• In a pan, heat 2 tbsp of ghee and add the grated pumpkin. Cook on low-med heat till the raw smell disappears.
• Now add milk and cook till the pumpkin is cooked. keep stirring to avoid burning at the bottom of the pan.
• Add sugar mix well. Cook till the ghee separates.
• In a separate small pan, heat ghee and roast cashew nuts till golden. Add roasted cashew nuts and cardamom powder to the halwa and give it a good mix.

Enjoy !!

Gummadikaya Pulusu ( Pumpkin Stew )

Month of halloween and it's pumpkins all around. Yesterday I made this pumpkin pulusu. This is sweet in nature and this blend of sweet and spice makes it excellent.

Ingredients:

• Pumpkin - 1/2 of the medium sized pumpkin ( cubed, you can leave the skin on)
• Onions - 1 ( cubed )
• Tomatoes - 2 medium ( Cubed )
• Tamarind Pulp - 2 tbsp
• Jaggery - 1/4 -1/2 cup
• Salt -to taste
• Turmeric Powder - 1/2 tsp
• Red Chili Powder - 1 tsp or to taste
• Rice Flour - 2 tbsp
• Chopped Cilantro - for garnish
• Water - 3-4 cups

For Tempering :

• Oil / Ghee - 2 tbsp
• Chana Dal - 2 tbsp
• Urad Dal - 1 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Curry Leaves - 1 spring
• Hing - a pinch
• Red whole Chillies - 1-2

Directions: 

• In a heavy bottom deep pot, heat water and add cubed pumpkins and onions. Let them boil till pumpkins are slightly tender.
• Now add cubed tomatoes , salt, turmeric and chilli powder. Cook covered for 3-5 minutes.
• Add tamarind pulp and jaggery. mix well. Cook covered for another 2 minutes.
• In a small bowl, mix rice flour with few tbsp of water and make a thin batter. Pour this mixture into the    pot slowly while mixing.  This mixture would help the pulusu ( stew ) thicken. Cook for another 2-3 minutes.
• For tempering, heat oil or ghee in a small pan, and add mustard seeds, cumin seeds, chana dal, urad dal, red chili, curry leaves, hing. Pour this tadka over the pulusu and mix well. Adjust salt.
• You can garnish with a little chopped cilantro.

This pulusu is supposed to be sweet so a little more jaggery would not harm.

Serve this pulusu with mudda pappu ( plain toor dal ) and ghee over white steamed rice.  Did I just hear someone say " ummm heavenly " haha.. 

Enjoy !!

Pesarattu

Pesarattu is a green moong dal dosa. Pesarattu with upma and allam pachadi ( ginger chutney ) is a heavenly combination. Ask any Andhraite and they will bet on it.

Ingredients:

• Whole Moong Dal - 2 cups
• Raw Rice - 3/4 cup
• Green Chillies - 3-4
• Ginger - 2 inch
• Salt - to taste 
• Water - as needed for grinding
• Chopped Onions - to sprinkle  on dosas 
• Chopped Cilantro - to sprinkle on dosas.
• Oil -  to spray over dosas

Directions:

• Wash and soak moong dal and rice for about 6 hours.
• Grind soaked moong dal, rice, green chillies,ginger and salt into a smooth and thick batter using little water.

• Heat tawa on  medium - high and spread the  batter into a circle.
• Drizzle some oil all  over the dosa, especially on the borders.
• Flip the dosa and cook till both the sides are golden brown.
• Sprinkle some chopped  onions and chopped cilantro and fold the dosa.
• Serve hot with upma and allam pachadi. 

Pumpkin Kootu

Pumpkin kootu, which can be made of white, green or yellow pumpkin is very easy to make, healthy and tasty too.
I made this with the green one.

Ingredients:

• Pumpkin - Half of the small one ( peeled , seeded and cubed )
• Turmeric Powder - 1/2 tsp
• Water - 2 cups
• Salt -to taste
• Shredded Coconut - 1/2 cup
• Cumin Seeds - 1 tsp
• Green chillies - 4-5
• Peppercorn - 1 tsp
• Raw rice - 1 tsp

For Tempering: 

• Oil - 1 tbsp
• Mustard Seeds - 1 tsp
• Urad Dal - 1 tsp
• Curry Leaves- 1 spring
• Hing - 1/8 tsp
• Red Whole Chillies - 2 ( optional )

Directions: 

• In a pan, boil pumpkin cubes in 2 cups of water. Also add turmeric powder and salt in it. Boil till 3/4th cooked.
• In the meanwhile, grind coconut, green chillies, cumin seeds, peppercorns, raw rice into a smooth paste using a little water.
• Add this paste into the pan with pumpkins. Cook till pumpkins are done and the gravy thickens.
• To add tadka to the curry, heat oil in a small pan, splutter mustard seeds. Add curry leaves, red chillies, urad dal, hing. Pour this tadka over the kootu and mix well. Adjust salt.
• Serve with steaming white rice and ghee.

Aloo Paratha

Aloo Prathas are the most common stuffed parathas. Tastes best with plain yogurt and  pickle or chutney.

Ingredients:

For Dough: 

• Whole Wheat Flour - 1 cup
• Water - as needed to knead the dough
• Salt - 2 pinches

For Potato Filling: 

• Boiled Potatoes - 2
• Cumin Seeds - 1/2 tsp
• Finely Chopped Green Chillies - to taste ( 1 or 2 )
• Finely Chopped Cilantro - 2 tbsp
• Salt - 1/2 tsp or to taste
• Red Chilli Powder or garam masala - 1/2 tsp ( optional )
• Turmeric Powder - 1/4 tsp
• Amchoor Powder - 1/4 tsp

For Making Paratha: 

• Wheat flour - for rolling
• Ghee ( Clarified Butter ) - to frying parathas

Directions: 

• Knead the dough and set it aside for 10 minutes. 
• For filling, peel and mash the boiled potatoes. Mix in the green chillies, cilantro, cumin seeds, garam masala or red chili powder, turmeric,amchoor powder and salt. mix them all well together.
• Divide the dough and potato filling in equal parts.
• Roll each ball of dough into 3 inch diameter circle. Place one part of potato filling in the center.
• Seal by pulling the edges together and make a ball again.
• Repeat the process with the remaining parts. Keep them aside.
• Heat the skillet on medium high. 
• Now roll each ball into the dry wheat flour so that it doesn't stick while rolling.
• Roll them into 6 inch diameter disc. 
• Place the paratha on the hot skillet.  After around 15 - 20 seconds, flip it over. You would notice small brown spots on the paratha.
• After 10 -12 seconds, drizzle a few drops of ghee all over the surface of the paratha. And Flip it over again.
• Drizzle ghee over this surface as well. Roast the paratha till it is golden brown on both the sides.
• Serve hot with curd and pickle or chutney. 

Allam Pachadi ( Ginger Chutney )

Allam Pachadi or ginger pickle is a mix of spicy, sweet and sour flavours. It is made with ginger, chillies, tamarind and jaggery. Goes best with dosas or idlis. 

Ingredients:

• Chopped Ginger - 1/2 cup
• Cumin Seeds - 1 tsp
• Red Whole Chillies - 4-5
• Tamarind Pulp- 1 tbsp
• Jaggery ( Grated ) - 1 tbsp
• Salt - to taste 
• Methi Seeds - 1/4 tsp
• Water - as needed for grinding

For Tempering : 

• Oil - 2 tbsp
• Mustard Seeds - 1tsp
• Curry Leaves - 1 spring
• Hing - a pinch

Directions: 

• In a pan, heat 1 tsp oil and add cumin seeds, methi seeds and let them splutter.
• Add chopped ginger, red chillies. Fry for just a couple of minutes. No need to totally cook the ginger.
• Let this cool a bit, then add this mixture in the grinder, also add tamarind, jaggery and salt in the grinder.

• Grind it with little water to a smooth paste. Adjust salt. Take it out in a bowl.
• For tempering heat oil , splutter mustard seeds, curry leaves and a little hing and pour it over the chutney. Give it a good mix.

Serve it with dosa or idli or upma or even plain rice.

Namkeen Mathri

Mathris , The Indian Salted Crackers . I love having them as my afternoon snack along with a hot cup of chai.

Ingredients:

• All Purpose flour ( maida) - 2 cups
• Sooji ( Semolina ) - 1/2 cup
• Salt - 1 tsp
• Carom Seeds ( Ajwain ) - 1/2 tsp
• Oil - 2-3 tbsp
• Lukewarm Water - as needed to knead a firm dough, say 3/4 cup
• Oil - to deep fry

Directions: 

• In a mixing bowl , mix all the ingredients and knead it into a firm dough with very little water at a time. Do not make the dough too soft. Cover and set aside for about 15 minutes. 
• Divide the dough into approx 40-45 small balls. 
• Roll each ball into approx 1 and a half inch circles.
• Prick each mathri with a fork all over so that they do not puff while frying.

• Get the oil for deep frying ready. Keep it on medium heat.
• Deep fry 5-6 mathris at a time on medium heat, flipping them in between, till they turn golden brown from both the sides. 
• Remove on a kitchen napkin. They would turn crispier on cooling.
• They can be stored in an air tight container for a month or so. 

This is great with tea. Also, this can be had with some spicy pickle or green chutney or ketchup.

Crispier Pakoras

Pakoras will be crispier if a pinch of baking soda or a little corn flour is added to the gram flour (besan) while preparing the batter.

Paneer paratha

Ingredients:

For Dough: 

• Whole Wheat Flour - 1 cup
• All Purpose Flour - 1/2 cup
• Salt - 1/2 tsp
• Oil - 1 tsp
• Water - as needed to knead the dough 

For Filling: 

• Shredded Paneer - 1 cup
• Salt - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Shredded Ginger - 1 tsp
• Minced Green Chillies - 1 tsp
• Minced Cilantro - 2 tbsp
• Firm Curd - 1 tbsp

Directions: 

• In a mixing bowl, mix all the ingredients for dough and knead to make a soft dough. 
• Cover and keep aside, let it rest for about 10-15 minutes.
• In another mixing bowl, mix all the ingredients of the filling. 

• Make lemon sized balls of the dough and divide the paneer mix into same number of portions as the number of balls.
• Roll the dough ball into 3-inch diameter circles. Place one portion of paneer mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Make similar balls with the remaining dough and paneer mix. Keep aside.
• Now, heat the tawa or the skillet on medium-high .
• Take one ball and roll it into dry aata ( wheat flour ) so that the ball is coated from all the sides. 
• Start rolling it slowly into a 6-inch diameter circle. sprinkle some dry aata while rolling so that it does not stick to the rolling pin. 
• Place the paratha over the hot skillet. Let it cook for about half a minute and flip it over. You will find small brown dots on the surface.
• After about 15-20 seconds sprinkle a few drops of ghee or oil on the surface and flip it over again. Sprinkle few drops of ghee or oil on this side as well.
• Gently press the paratha all over with the help of a spatula. 
• Take the paratha off the tawa when both the sides turn golden brown.
• Serve them hot with your favourite raita  and aachar .

Banana Muffins

Easy to make Banana Muffins.

Ingredients :

• All Purpose Flour - 1 1/2 cups
• Ripe Bananas - 3
• Baking Powder - 1 tsp
• Baking Soda - 1 tsp
• Sugar - 3/4 cup
• Melted Butter - 1/3 cup
• Salt - 1/2 tsp
• Egg - 1

Directions: 

• Preheat the oven at 350°F. 
• Mix together the flour, baking powder, baking soda and salt . You may strain through a sieve. Keep aside. 
• In a mixing bowl , mash the bananas. Add sugar, melted butter and egg to it. Combine. 
• Add the flour mixture to it and mix well until smooth. 
• Coat the muffin pan with a cooking spray or use paper liners. 
• Spoon batter into the muffin pan cups. ( 3/4th filled )
• Bake the muffins for half an hour ( or 15 minutes for small muffins ) Or until the toothpick inserted into the center of the muffin comes out clean. 

Enjoy !! :))

Creamy Broccoli Soup

Ingredients :

• Broccoli Florets - 2 cups
• Onion - 1 small
• Garlic - 1 clove
• Olive Oil - 2 tbsp
• Water or Vegetable Stock - 4 cups
• Thick Cream - 1/2 cup
• Salt -to taste
• Crushed Pepper - to taste
• Croutons - few 

Click here for the recipe of  home made Vegetable Stock

Directions : 

• In a saucepan, saute chopped onions and crushed garlic in olive oil .
• Once the onions are cooked add the broccoli florets and cook till slightly tender. 
• Pour water or broth and season with salt and pepper. Let it cook for about 12-15 minutes. 
• Let it cool. Blend until smooth. 
• Just before serving, heat the soup once again and add cream to it.  Adjust salt and pepper. 
• Top it with few croutons. 

Putnala Pappu Pachadi ( Roasted Gram Dal Chutney )

An excellent side for idlis and dosas.

Ingredients:

• Fresh Grated Coconut - 1 cup
• Putnala Pappu ( Roasted Gram Dal ) - 1/2 cup
• Green Chillies - 2 or to taste
• Garlic - 2 flakes ( optional )
• Tamarind pulp - 2 tbsp
• Water - just to help in grinding
• Salt - to taste
• Mustard Seeds - 1 tsp
• Urad Dal - 1 tsp
• Red Whole Chillies - 2
• Hing ( Asafoetida ) - a pinch
• Curry Leaves - 1 spring
• Oil - 1 tbsp

Directions: 

• Grind fresh grated coconut, putnala pappu, chopped green chillies, garlic, tamarind pulp, salt with the help of little water. 
• For tempering, heat oil in a small pan. Splutter mustard seeds, add urad dal. Let the dal turn slightly reddish. Add broken red chillies, hing and curry leaves. Turn off the heat.
• Pour this tempering over the chutney and mix well. 
• Serve with idli or dosa. or even upma.  ( in pic , served with oats idli ) 

Instant Oats Rawa Idli

Ingredients:

• Instant Oats - 3/4 cup
• Semolina ( Sooji ) - 3/4 cup
• Yogurt - 3/4 cup
• Water - 3/4 cup or as needed
• Mustard Seeds - 1 tsp
• Hing ( Asafoetida ) - a pinch
• Curry Leaves - 3-4
• Grated Carrot - 2 tbsp
• Finely Chopped Cilantro - 2 tbsp
• Salt - to taste
• Baking Soda - a pinch
• Oil - 1 tbsp

Directions: 

• Dry roast the oats for a couple of minutes and let it cool. 
• Grind it into a fine powder. 
• Dry roast sooji in the same pan till it slightly changes the color. Turn it off and let it cool.
• Now , heat oil in a pan and splutter mustard seeds. Add chopped curry leaves and grated carrot. Saute till the raw flavor of carrot goes away. You can also add finely chopped green chillies along with carrot if you wish. 
• In a mixing bowl, add the powdered oats, roasted sooji , the seasoning ingredients , Chopped cilantro , salt, hing, baking soda, yogurt. Add water little by little and whisk it till you reach the right consistency of idli/pancake batter. 
• Greese the idli plate with little oil / ghee and fill the idli moulds with the batter. 
• Steam it in the pressure cooker without whistle for about 10-12 minutes.
• Serve idlis with your favourite chutney or sambar. 

Boiling Milk

While boiling milk, add a little amount of water at the base of the vessel to prevent  milk from sticking at the bottom.

Kadhi Pakoda

Hello Friends, I am back from a wonderful Indian vacation.
I did not have to cook at mom's place ; was just treated royally, which made me too lazy to get back to my kitchen.
Well  here I am, back on my blog after a good break and sufficient rest.
Yesterday I made Punjabi Kadhi. That's one of my favorites.
Lemme share my recipe with you all.
Lemme also reiterate, I might not be an excellent cook but I am just sharing with you all whatever little I know.
Any suggestions or improvements are most welcome. Please feel free to leave a comment below.

Ingredients :

For Pakodas:

• Gram Flour ( Besan ) - 1 cup
• Carom Seeds - 1/2 tsp
• Finely Chopped Onions - 2 tbsp
• Red Chili Powder - to taste ( Can be substituted by finely chopped green chillies )
• Salt - to taste
• Turmeric Powder - 1 pinch
• Baking Soda - 1 pinch ( optional )
• Water - as required to make a smooth batter
• Oil - for deep frying

For Kadhi: 

• Ghee - 2 tbsp
• Yogurt - 2 cups
• Water - 1 cup
• Beasn - 3 tbsp
• Sliced Onions - 1 large
• Cumin Seeds - 1 tsp
• Mustard Seeds - 1 tsp
• Fenugreek Seeds - 4-5 seeds
• Curry Leaves - 1 spring
• Slit Green Chillies - 2
• Bay Leaves - 2
• Turmeric Powder - 1 tsp
• Garam Masala Powder - 2 tsp or to taste
• Chopped Cilantro - for garnish
• Salt - to taste

Directions: 

For Pakodas: 

• Mix all the ingredients except oil in a mixing bowl and add just sufficient water little by little to make a thick batter.
• Heat oil in a pan for frying pakodas. 
• Drop small dumplings ( 1 tsp each ) of batter in the hot oil. 
• Deep fry them till they turn nice golden brown and crispy.
• Remove them on paper towel and keep aside.

For Kadhi : 

• Blend yogurt , water, turmeric powder, salt and besan with no lumps. Keep aside. Amount of water may vary according to your preference of consistency. 
• Heat ghee in a deep pot. Add cumin seeds, mustard seeds, fenugreek Seeds and let them pop.
• Now add green chillies, curry leaves and bay leaves.
• Saute sliced onions till translucent.
• At this point, you can add ginger garlic paste if you wish. ( optional )
• Add garam masala powder.
• Add the yogurt mixture into the pot and bring it to boil over the medium heat and then reduce the heat. Keep stirring to avoid sticking at the bottom. 
• Cook covered for 15 - 20 minutes . The kadhi thickens due to the besan in it. 
• Turn off the heat and then add pakodas to the kadhi.
• Garnish with chopped cilantro. 

Kadhi tastes the best if it is made with sour yougurt , however you can add amchoor powder to the kadhi if it is not sour enough. 

Serve it hot with just plain rice and it would taste heavenly. You can also have it with jeera rice or roti. 

India Calling !!!!!

Hey Friends ,


I am gonna take a break from my kitchen as I am going on a 3 month long vacation to India :))
I promise I shall be back with more and more recipes which I learn from mom and mom-in-law back home.


See you later,
Till then, Happy Cooking !!


Shail

Cabbage-Carrot Curry

This is a South Indian style simple curry with minimum masalas.

Ingredients:

• Cabbage – 1/2 head ,shredded
• Carrots – 2, chopped
• Grated coconut – 3/4 cup
• Onion – 1, chopped ( optional )
• Green chillies – 3-4, chopped ( or to taste )
• Mustard Seeds - 1 tsp
• Curry leaves - 1 spring
• Hing - 1/8 tsp
• Turmeric Powder - 1/4 tsp
• Salt - to taste
• Oil - 1 tbsp

Directions: 

• Heat oil in a  pan and splutter mustard seeds.
• Add onions, hing, green chillies and curry leaves. You can make the same curry without onions as well.
• Add turmeric powder and throw in the shredded cabbage, chopped carrots and salt. 
• Cook covered on a low-med flame , keep  stirring ocassionally.  
• When the vegetables are 3/4th done, add grated coconut.  Mix well and cover and cook till done. 
• Serve with rice or Chapati.

Sweet Corn And Vegetable Pakoras

These are the fritters made with sweet corns and mixed vegetables.

Ingredients: 

• Sweet Corn - 1 can ( small )
• Potato - 1
• Carrot - 1
• Onion  - 1
• Chopped Cilantro - 2-3 springs
• Green Chillies - 2 or to taste 
• Red chili Powder - to taste
• Salt - to taste
• Chickpea Flour - 1 cup or as needed
• Oil - for deep frying

Directions: 

• Roughly grind the sweet corn . Do not make a smooth paste. Transfer it to a mixing bowl.
• Grate peeled potato, carrot and add to the mixing bowl.
• Also add finely chopped onions, chopped cilantro, green chillies, red chili powder, salt . Mix well.
• Add besan ( chickpea flour ) and mix. Add very little water as the vegetables will ooze out some water as well. Mix and make into a thick batter. 
• Heat oil for deep frying. 
• Dump spoonfuls of the pakora mixture into the oil and fry on medium till golden brown from both the sides.You can fry 8-10 pakoras at a time. 
• Remove on paper towel. 
• Repeat for the remaining pakora mixture.
• Serve hot with ketchup or green chutney.

Note :  If you think the pakora mixture turns watery half way through as the vegetables ooze more water, you can add either more besan or even bread crumbs. 

Carrot-Raddish Chatpata Salad

With Chapati , curry and raita, we like some kind of salad for accompaniment. We usually eat sliced cucumber, onion or beet root. This is a slight variation to that salad. We do not slice them but shred them and flavour them with chillies and lime juice.

You can make with with carrots alone or raddish ( daikon ) alone or both mixed together.

Carrots and Raddish Mixed

Ingredients : 

• Carrots - 2
• White Raddish ( Daikon ) - 1 small or half of big one.
• Lemon or Lime Juice - 3 tbsp or to taste
• Salt - little bit for seasoning
• Green Chillies - 2-3 or to taste
• Chopped Cilantro - 2 springs

Directions: 

• Shred carrots and raddish in a mixing bowl. ( either or both )
• Add all the other ingredients. Mix well. Adjust all the ingredients to taste.
• You can either serve immediately or store it in fridge for a couple of days in a covered box. Raddish has a strong odor so storing it uncovered might spread the odor in the entire fridge.

With Carrot

With Raddish

You can add black pepper powder or chat masala too, if you like .

Enjoy this chatpata salad alongside with roti or paratha and curry.