Phulka Rotis

1 comment :
This was one post which I thought was not needed. With present day lifestyle rotis / chapatis have become a staple diet for many people . Earlier Rotis were staple to Northern Indian food as Rice was for South Indians,but off late its staple across most house holds..Requests from a lot of my friends came in asking how to make soft rotis and also about the puffing up.So I thought I should be posting the recipe for my friends.

Phulka Rotis are the oil free version of where the dough after rolling it is cooked on an open flame which helps in Puffing up of the roti.This puffing is known as "PHULNA " in Hindi and hence the name "Phulka Roti"

Preparation Time : 10 mins
Resting Time for Dough : 20 mins
Cooking Time : 2 mins per roti
Serves : Makes about 8-10 rotis


 

Lachha Paratha / Whole wheat Flakey Flat Bread

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We all love to order this Lachha Paratha when we dine out. But have you ever given a thought ,of making it at home? I have always wondered and stayed back even from the thought of experimenting it at home thinking it will be a complicated process to get the flaky layers. Must tell you,I was proven wrong when I made an attempt to make it at home. First time I tried and Viola!! it was great.. nice flaky paratha with mild crispness here and there.
Thanks to Sanjeev Kapoor's show on the television which motivated me to try this at home.I am sure you will also to try this recipe and enjoy the restaurant flavor in the comfort of your home.
I served this lachha paratha with a mix vegetable kurma ,but you can serve it with a choice of your favorite curry / gravy.

Preparation Time : 10-15 mins
Cooking Time : 4- 5 mins per paratha
Serves : makes about 8-9 parathas


Baingan Bharta / Mashed Eggplant Gravy

No comments :
Baingan Bharta , Baingan ka Bhurta or Baingan Da Bharta whatever you call it,all it means is a mashed eggplant in a tangy spicy gravy . A very popular dish in Northern India and a favorite in almost every house hold.The eggplant is grilled  over direct flame or  charcoal to infuse a smoky flavor into the gravy. The outer skin of the grilled eggplant is peeled off and mashed cooked with cilantro,red chilli powder,onion turmeric,onions to a perfect gravy.
Served with any Indian Flat bread like rotis / parathas also goes well with Naans / Kulchas.
Kids generally do not relish eating brinjal/eggplant,but this way we can make the children eat as they cannot make out what vegetable has gone in.

Preparation Time : 10 mins
Cooking Time : 20 mins
Grilling Time : 20-25 mins
Serves : 3-4




Pottu Kadalai Urundai / Roasted Gram Laddu

No comments :
If there is a very quick and a no hassle sweet that has impressed me then I must say it is this one.
Absolutely does not involve standing in front of the stove and trying to stir the ingredients as in case of normal sweet making process.

The ingredients are normally found in the pantry of every Indian household,so this sweet can be prepared even if you have unannounced guests over for a dinner or lunch.
Perfect for pot luck parties,prasadam or neivedhiyam to the God on some special Pooja . I have seen people make this during Krishna Janmashtami and Diwali.
This item is also known by the name "Maa laadoo"  in Tamil. Laddu being pronounced as "Laadoo"

Preparation Time : 5 mins
Cooking Time : Nil
Makes about 15 laddoos


Bean Corn Quesadilla

1 comment :
Quesadilla is a native of Mexico made using Flour or Corn Tortilla. This recipe gets its name from Tortilla and Queso meaning Cheese in Spanish.

The tortilla is filled with various stuffing like beans,corn,spinach,chicken,meat etc.The primary filling being Cheese. The tortilla is then folded into half with the stuffing in it and is warmed until the cheese within melts.
My recipe makes use of Red Beans and boiled corn as stuffing along with chopped onion and tomatoes.I made use of ready made tortillas available in the market.But the tortillas can be made at home too. If you like a healthier version one can use the usual soft whole wheat roti that is made in the Indian homes and follow the same procedure.

Preparation Time : 45 mins
Baking Time : 5-6 mins per tortilla
Serves : 1 tortilla = 1 quesadilla


 

Kadalai Paruppu Sundal / Channa Dal Stir Fry

1 comment :
Sundal is a typical south Indian item made during the Holy Festival of Navratri.(9 days) . Each day a different variety of Sundal is made as an offering to God and then distributed amongst friends and relatives.
Chick peas/Kabuli channa,Bengal gram/channa dhall dhall,split green peas,karamani/lobia/black eyed beans are the commonly used lentils in the preparation of sundal.
These lentils are soaked overnight and then boiled to perfection with a tempering of mustard seeds,green/red chillies and a garnish with freshly grated coconut.
Packed with proteins ,it provides the necessary quota based on a daily diet.
This particular sundal is a very healthy choice and quick to make and can be made when we run out of vegetables.Serve hot with rotis or rice and some hot Tomato Rasam.

Health Benefits of any variety of DAL

  • An excellent source of protein for  particularly for vegetarian diets. 
  • Dal is typically around 25% protein by weight,
  • Rich in the B vitamins thiamine and folic acid, several minerals, notably iron and zinc.
Preparation Time : 5 mins
Cooking Time : 20-25 mins  
Serves : 2-3



Jain Version : Skip the ginger  from the recipe and follow the rest as is.


 

Lauki (Bottlegourd) Curry

1 comment :
Lauki/Ghiya (Hindi/Urdu) , Sorakkai (Tamil) , Dudhi (Marathi)  is believed to have come from Africa but has procured a very high position in  the Indian kitchens but  has not made a very remarkable place in the western household.
This particular vegetable is not liked by many people especially children for a slightly different and an odd flavor that it possess.Packed with a lot of nutrition and various health benefits ,bottle gourd is gaining popularity.

Some of the health benefits of Bottle gourd that I have read in various health magazines are summarised below.

  • It helps fight constipation, as it is fiber rich. Because of its fiber and low fat content, Ayurveda highly recommends this food for diabetic patients and young children.
  • Ayurveda also recommends the juice of this gourd in the treatment of acidity, indigestion and ulcers .
  • Bottle gourd is also considered one of the best weight loss foods since it is 96 percent water and has a very low calorie content.
  • It is rich in, thiamin, vitamin C, zinc, iron and magnesium  which helps improving overall health.

 I am linking this recipe for the Healthy Me, Healthy Us event of Priya Mitharwal hosted by Kalyani of Sizzling Tastebuds and as per the event title the recipe does not have any added extra calorie content in the form of deep frying which means its the HEALTHIER version :-)

Preparation Time : 10 mins
Cooking Time : 20-30 mins
Serves : 2-3


Corn Capsicum Lasagna

No comments :
I am sure,each one of us have a special liking towards cooking pasta-- the comfort dish. Its a quick meal and also sumptuous.Compared to the normal pastas,I somehow have developed a liking towards LASAGNA. Earlier I was very skeptical about even trying to taste this Cheesy Layered Dish smeared with tomato sauce until my hubby forced me to try and thanks to him.. I now LOVE this dish.
The recipe below is my version of making vegetarian lasagna.You can adjust the filling as per your taste. Vegetables like cauliflower,broccoli,mushrooms can also be added . For the non veg lovers,chicken,fish,eggs can be used as per their taste.

Preparation Time :  20 -30 mins
Cooking Time : 30 mins
Baking Time : 15 mins


 

Vegetable Kofta Curry / Veggie Dumplings in a tangy gravy

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Hey friends..sorry for the long silence.Was out on a small vacation and then again tied up with certain things that did not let me devote time for posting. I know its a lame excuse..but still.. !!
Hope all of you had a lovely summer break and most of you must be back to routine with kids getting back to school in India and well for the other friends living in the western countries..summer is just on and  all awaiting to enjoy the summer break :-)
Without further delay,I would like to jump on to the recipe of the day..

Preparation Time : 30 mins
Cooking Time : 30 mins
Frying Time : 20 mins
Serves : 3-4

Vegetable Kofta Curry

Pudina Paratha / Mint Flat Bread

2 comments :

Mint /Pudina has a very distinctive flavor and taste. It enhances the taste of any recipe and the outcome is simply great. Considering the many medicinal effects that Pudina possesses its best if included in some for or the other in our daily diet. After having seen the use of Pudina in Pudina Thuvayal,Mint Corriander chutney for chats / sandwiches,now let us see how we can make tasty parathas with this wonderful herb. Perfect for patients with diabetes and fitness freaks. The parathas can be made oil free too.

Preparation Time : 45 mins
Cooking Time : 15 - 20 mins
Makes about 8-10 parathas

Pudina Paratha

Achaari Pulao / Indian Pickle Flavored Rice

1 comment :
Achaar(Hindi)/Oorgai (Tamil)/Lonche(Marathi)/Uppinkayi(Kannada) are some of the terms used for Pickle in various Indian languages.
Inevitable and must have as a part of any meal,popular varieties of pickles used are Lemon,Mango,Gooseberry,Carrot,Mixed vegetables etc.Offlate due to various medical reasons,the consumption of pickles has reduced considerably but still people do like it indulge in having pickles with parathas,poori,dal rice etc.
I am not a great fan of any kind of pickle,but this Pickle flavored Pulao was something that created interest in me to try after having read Achari Chana Pulao in one of Tarla Dalal's cook book. I did not have boiled chick peas in store,hence I tweaked the recipe by adding vegetables instead of Chick Peas. The tangy flavor of Mango Pickle was infused in every grain of rice and perfectly cooked vegetables,the aroma was very appetizing and the room was filled in with the "aam ka achaar" smell.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Achaari Pulao

Bhindi Masala / Spicy Okra

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This recipe is from my mom,who used to serve it with hot fluffy phulka rotis when I would be back from school with a hungry tummy. The aroma of Phulka rotis and this Masala Bhindi would fill the entire home and that would increase my hunger manifold . Quick and simple to make,it tastes really awesome with the various flavors from the spices infused into the Bhindi /Okra when cooked on slow flame.

Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 3-4
Bhindi Masala / Spicy Okra

Aloo Saunfwale / Fennel flavored Potato

5 comments :
It has been pouring cats and dogs since Saturday here and it continued all the way until Sunday.. so you guessed it right it was a RAINY WEEKEND with no much excitement . The week started with a gloomy and cloudy weather and this calls for a piping hot lunch and some yummy spicy treat to the taste buds.
Potatoes are my very good friends when it comes to sizzle my taste buds on a gloomy dull day.
I made this grilled potato on skewers by soaking them in a marinade of hung curd and home ground spices and paired it with piping hot Dal Khichdi and Raita.
Sending this to MM#17 event hosted by Sizzling Tastebuds.

Preparation Time : 10 mins
Marination Time : 45 mins
Cooking Time : 15 mins

Aloo Saunfwale / Fennel Flavored Potato

Missi Roti

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Missi Rotis are an inevitable part of Rajasthani Cuisine.Consumed all round the year except for in winters where Bajra(Pearl Millet) Rotis are prepared.
Missi Rotis are easy to make and the low fat version also tastes good i.e while cooking the rotis,they can be made with or without using oil / ghee . I tried the No Fat version and it tasted no different from the Ghee dipped ones that I had earlier tasted in authentic Rajasthani cuisine restaurants.
Now off to the recipe :)

Preparation Time : 30 mins
Cooking Time : 15 - 20 mins
Makes about 8-10 rotis

Missi Roti


Pudinewalla Masaledar Lobia / Minty Black Eyed Bean Gravy

3 comments :
Lobia (Hindi),Chawli(Marathi),Karamani(Tamil) is widely used in North Indian as well as South Indian cuisine. South Indian cuisine makes use of lobia in Sambar,Erissery,Sundal,Nombu KaaraAdai and any form of kootu.Whilst,North Indian cuisine uses lobia in preparation of dals,gravy which are served as an accompaniment to rotis,naans,rice and any kind of Indian Flat bread.

An absolute co incidence to what I prepared for lunch and the event announcement of MLLA hosted by Sizzling Tastebuds with Legumes as the star ingredient. The very next thought was What best can fit into this theme and here I am linking the recipe to Susan, the creator of this wonderful event and to Lisa who is currently managing MLLA.

Today's recipe is lobia served in a gravy with a flavor of tomatoes,mint and ginger.I paired it with hot Missi Rotis and Curd .You can serve with normal rotis or even with steaming jeera rice,pulao or regular rice.

Preparation Time : 8 hrs
Cooking Time : 25 mins
Serves : 3-4

Pudinewalla Masaledar Lobia

Aam Ras / Mango Pulp

No comments :
Aam (Mango) ; Ras (Juice /Pulp) is the extract of the ripe mango fruit consumed in the western states of India like Maharashtra,Gujarat ,Rajasthan. Traditionally the pulp would be extracted by softening the ripe mango and squeezing the fruit with hands.But now a days the juice is extracted using blenders to make the process hassle free and mess free.

Alphonso / Aapus variety of the mango is generally used,but any sweet ripe mango can be used.
Commonly eaten with Rotis (Indian Flat bread) / Puris (Deep fried Puffed indian bread) but it can be had even as a normal dessert after food.

Preparation Time : 10 mins
Cooking Time : Nil
Makes about 2-3 servings.


 

Mumbai Style Veg Toast Sandwich

1 comment :
Living in Mumbai,one can experience a lot of street food items.Believe me its a treat to our taste buds.How much ever people crib about hygiene and cleanliness,people simply forget all of that when at a Pani Puri Stall or any Chat Stall and just get immersed in enjoying the chat. Not to forget ,that there are stalls that sell chat items made using Mineral Water  !!! Yes ,Yes ,you read it right..Mineral Water :-)
The traditional Dosas have been  adjusted to fit into the taste of the North Indians with varieties like Pav Bhaji Dosa,Veg Chopsuey Dosa,Schezuan Dosa etc etc.Such is the spirit of Mumbai and its Ever growing Food Lovers.
Now coming to the blog post..Sandwich...ahh!! the name itself makes me  drool.Again,its not just one variety.Go to a Sandwich Stall and you see a menu with atleast 10 different varieties..Club Sandwich,Grill Sandwich,Samosa Sandwich,Aloo Tikki Sandwich ,Plain veg sandwich,Toast Sandwich et al.
Even with so many varieties,the toast sandwich has been an evergreen hit among people of all age
groups.The specialty is that the sandwich is toasted using a hand toaster slowly over the charcoal which helps in slow cooking of the veggies inside and infuses a smoky flavor which is simply amazing.Here ,I have used the electric sandwich toaster,which gives a very close taste to what the hand toaster would give. There are various brands that manufacture the hand sandwich toaster,available in India.
Nostalgia !! Nostalgia !! Nostalgia !! I can go on and on about Mumbai and its street food ...
How much I miss .....
Now off to the recipe..

Preparation Time : 30 mins
Cooking Time : 10 mins
Makes about 3 sandwiches

Mumbai Style Veg Sandwich


Veggie Fried Rice

No comments :
After my hands on making Hakka Noodles, I went ahead to make Fried Rice which was a long due.
Doesn't sound good to blow my own trumpet,but I have to say it,..it did turn out well and compliments were given by my hubby saying "The Flavor is really good" . :-)
Indeed a big feather on my cap. To go with the fried rice,I made Chilli Baby Corn - semi dry gravy.

Preparation Time :10 mins
Cooking Time : 30-45 mins
Serves : 2-3


Moong Dal Pakodas / Yellow Split Lentil Fritters

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Who would not like to treat the taste buds with a palate of crispy,hot snacks and a piping cup of tea?Well,this is an apt snack for tea time,weekend parties or any get together.
Requires just about an hour of preparation time and about 15 mins for grinding and frying you have the best snack with you to please your tummy :-)
Cripsy from the out and soft from inside,serve with tomato sauce or Mint Corriander chutney.

Preparation Time : 1 hr
Cooking Time : 20 mins
Makes about 24-30 pakodas / bhajias/ fritters

Moong Dal Pakodas /Split Yellow Lentil Fritters

Neer Mor / Spiced Butter Milk

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Traditionally buttermilk is the residue that is left after churning out the butter/cream from yogurt.
Buttermilk is a traditional summer cooler in most parts of Indian sub continent.Even today we can find stalls along the streets serving cool buttermilk in huge pots to the weary travelers during the scorching summer months.
Neer Mor (Neer - water ; Mor - Buttermilk) is the South Indian version of flavored butter milk.
There are different ways to prepare buttermilk,this recipe is used predominantly in Southern parts of India.The preparation of butter milk in North India called as Masala chaas has a slight variation .I shall post that recipe soon.

Neer Mor is offered as a Prasadam /Neivedhiyam along with Panakam ,Kosumari (Vada Paruppu) on Rama Navami- Birth of Lord Sri Rama.

Preparation Time : 10 mins
Cooking Time: Nil
Serves : 4

Neer Mor / Spiced Buttermilk

Rajma Masala / Red Kidney Bean Curry

No comments :
Rajma (Hindi ) / Red Kidney Bean (English) ,though not a native of Indian bean variety,has gained popularity in North Indian Cuisine and is an inevitable part of any North Indian feast.
This bean was brought to the Indian sub continent from Central Mexico and Guatemala.
Some of the best grown rajma is from Jammu,India. They are small in shape and deep red in color with a slightly sweet taste.

Rajma  is a hard bean and takes time to cook,hence needs to be soaked for more than 10-12 hrs.
The gravy/curry is made using whole Indian spices and is a perfect accompaniment with steaming hot rice or rotis.

Nutrition Facts
100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate

Preparation Time : 12-24 hrs
Cooking Time : 40 mins
Serves : 3-4

Rajma Masala / Red Kidney Bean Curry

Southekaai (Vellarikaai) Kosambri / Indian Style Cucumber Salad

1 comment :
Southekaai (Kannada) / Vellarikaai (Tamil) / Khira (Hindi) / Dosekaya (Telugu) / Cucumber is a sought after vegetable used in most Salads or curries which have a lot of vitamins and health benefits.
Fresh green cucumbers may be had as it is without any additions.The yellow cucumber variety also popularly known as Indian Cucumber is widely used in South India in stews,curries and gravies.

As a child ,cucumber has always been a summer special vegetable where in we would have the cool cucumber slices with a little salt and paprika sprinkled over  to beat the afternoon scorching sun.Now that it is summer now,you can include this simple salad in your daily meal.Quick to make and provides the necessary nutrients required .
This salad is a part of any South Indian festive meal especially during Rama Navami,a handful of soaked moong dhall is added to this salad and is offered to Lord Sri Rama as Neivedhiyam / Prasadam. This salad is also called as Vadai Paruppu in most Tamil house holds.


Preparation Time : 10 mins
Cooking Time : Nil
Serves : 3-4

Southekaai (vellarikaai) Kosambri / Indian Style Cucumber salad

Dal Palak / Spinach Lentil Gravy

No comments :

Palak Dal or Dal Palak is a very comforting side dish for plain rice,rotis (Indian Flat Bread) or any flavored rice.
After having tried this at many Indian restaurants,I thought of making this at home with a bunch of fresh spinach sitting in my fridge and giving me all  the inviting looks and tempting me to go ahead and make this yummy spicy tasty dal :-)

Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 2-3

Dal Palak/Spinach Lentil Gravy

Puli Aval / Gojju Avalakki/ Tamarind Poha

2 comments :
Puli Aval (Tamil : Puli - Tangy ; Aval - Beaten/Pressed Rice)
OR
GojjuAvalakki (Kannada : Gojju- Tamarind sauce with spices ; Avalakki - Beaten/Pressed Rice)-- popular dish from Karnataka. A quick snack which can be made either for breakfast or evening tea time snack .Comes very handy even if you have unannounced guests who drop in suddenly.
This is my mom's recipe and I just love this. Since it is my favorite,it used to be a part of lunch box menu during school days. I had quite forgotten about this snack until one day when my mom reminded me of this yummy dish when I was asking her to suggest me a quick sumptuous breakfast.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2-3

Jain Version : Use roasted cashewnuts in place of groundnuts


Puli Aval / Gojju Avalakki

Dal Tadka / Tarka Dal

No comments :
Tadka / Tarka / Chhaunk are various terms used to denote seasoning  or tempering which is added to a dish either just before serving or at the beginning before the actual cooking commences.
Ingredients typically used for tadka /tarka are mustard seeds, cumin seeds,dry red chillies,asafoetida,cloves,fenugreek etc. Every region has some additions or subractions to the ingredients which form the seasoning.South Indian cuisine has black mustard seeds,urad dhall and channa dal as ingredients for tadka while the North Indian cuisine uses more of cumin,fennel,cloves,bay leaves,cardamoms for seasoning.

Phodni(Marathi),Thallipu(Tamil),Oggarne(Kannada),Vaghaar(Gujrati) are some other terms which are used to denote seasoning/tempering.

Dal Tadka is a simple but healthy side dish cooked using a single variety of lentil or a combination of lentils with medium spices and then finally seasoning it with cumin seeds,asafoetida,red chillies in ghee.
A perfect accompaniment for fulka rotis,jeera rice ,pulav or even simple steamed rice.

Preparation Time : 10 mins
Cooking Time : 30-40 mins
Serves : 3-4

Dal Tadka

Avial

1 comment :
Avial - a very popular Kerala dish at the same time has a very prominent role in Tamil Cuisine as well.Served as a part of any festive menu or a feast .
A thick mixture of vegetables,curd,coconut gravy and coconut oil seasoning,is a must for Keralaities as a part of their Onam or Vishu Sadhya (Vegetarian Feast Menu).
Vegetables such as Plaintains,elephant yam,carrots,beans,peas,snake gourd,drumstick
pumpkin,potato are used in the preparation of Avial.
Needless to say,I am a fan of Kerala cuisine and this is another favorite of mine. With Ugadi,Vishu and Tamil new Year round the corner,I am sure avial would be a part of your festive menu :-)

Wishing all my readers best wishes for Ugadi,Vishu and Tamil Varusha Parappu . May god bless you and your family with good health,cheer and prosperity.


Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 3-4

Avial

Appalam Vatha Kuzhambu/Papad in Spicy Tamarind gravy

2 comments :
Tamilians need no introduction to Vatha Kuzhambu/Kulambu and for others who are wondering as to what is this..let me tell you,its a spicy ,tangy tamarind gravy with home ground spices which is boiled and reduced to a slightly thicker consistency in comparison to sambar.
Veggies like bhindi/okra /lady's finger ,pumpkin,drumstick ,onions can also be used in the preparation.
This new version of using Papads/Appalam in the vatha kuzhambu ,I tasted after my marriage when my MIL had prepared  and she taught me. I am a huge fan of vatha kuzhambu,so goes without saying I liked this form of vatha kuzhambu too. :-)


Preparation Time : 10 mins
Cooking Time : 30-40 mins
Serves : 3-4

Appalam Vatha Kuzhambu

 

Vegetable Dum Biryani

1 comment :
Sorry Folks ,for a long silence. I just dont know kept me off from posting one of my favorite recipes which I have been meaning to do from a long time.Certain unexpected things cropped up which needed my attention.

Biryani has been a very sought after dish in the Indian cuisine slowly gaining popularity world wide.
There are ever so many varieties which are famous such as the Hyderabadi Biryani,Awadhi(Lucknowi Biryani),Ambur Biryani, Malabar Biryani ,Bombay Biryani and the list is endless.
The non veg variety consists of chicken,mutton,egg in addition to the veggies and spices.
The flavour from fresh spices and home ground spice powders fills it with all the flavor and makes the recipe all the more inviting and appetizing.

Without further delay,I shall post the recipe for vegetable biryani.For the non veg lovers,you can use chicken,mutton or egg in combination to the veggies.

Preparation Time : 30 mins
Cooking Time : 60 - 90 mins
Serves : 3-4

Veg Dum Biryani

Watermelon Nei Appam / Watermelon Dumplings

5 comments :
I prefer eating plain watermelon or watermelon juice. I had never even thought of using watermelon in any other form or a cuisine.
On seeing Sizzling Tastebuds' event Magic Mingle #16 (MM16) with main ingredients as Rice and Watermelon, is when I started to think how to use it with rice so that the flavor and taste of watermelon is not lost on combining with rice.
I finally decided to make "Nei Appam" using watermelon. The traditional Nei appam is made by soaking the rice and grinding it with jaggery and then pouring them in the paniyaram pan and cooking on slow fire.I tweaked this recipe a little bit to accomodate the flavor of watermelon.I was a little doubtful while making wondering about the taste and texture. To my surprise it turned out really well and the flavor and taste of watermelon could be felt in each bite.The softness of the appams was also retained.

Preparation Time : 2 hours
Cooking Time : 15 20 mins
Makes about 15-20 appams

Watermelon Nei Appam

Veg Hakka Noodles

No comments :
I am not a very great fan of Chinese food,at the same time don't mind having it once in a way.On the contrary,my hubby likes to have Chinese food.I have thought to make either fried rice or hakka noodles many a times,but somehow the thought never materialized and it remained as a thought.
Alas,one day when I was at the Indian grocery store ,I saw this pack of hakka noodles and put it in my cart.Even then I wasn't sure,if I would end up making it. Here at this point in time,I must thank my hubby who convinced me saying we can make it and we made it for dinner sometime back.
I was running short of spring onions ,so I took that as an excuse to shy away the preparation,but he forced me to go ahead and try devoid of the spring onions. It turned out well and finally I overcame the inhibition of  "I cannot cook Chinese food" :-)

Preparation Time : 20 mins
Cooking Time : 10 mins
Serves : 2

Veg Hakka Noodles

Erissery

1 comment :
Avial,Kalan,Olan,Erissery,More Kootan,Pappadam,Paal Payasam ...oooh my mouth is watering :-)
By now you all must have guessed that I am talking of typical Kerala /Mallu cuisine..
D,my best friend is a malayali and I was introduced to all of these food right from my childhood .Her grandma,whom we lovingly call as AMMAMA is a wonderful cook.D would love to eat food cooked by my Mom and I would love Ammama's food.Days are countless when we have had food in each other's home.Holidays or vacations were the times we would just wait for..Playing around all the time in either of our homes and then lunch would be a sudden plan depending on our mood and the home where we are playing.We would immediately inform our parents about our lunch plan.Our parents were so nice that they would immediately oblige to our request and we would enjoy the simple meal as a huge feast :-)

Oh !! I just got nostalgic and went down the memory lane. Well,a long story short,this recipe of erissery has been given to me by my dear D's MIL.
I followed exactly the same steps as told by her and it just turned out well. She gave me the recipe using pumpkin (orange variety). Mathanga Erissery as it called is malayalam.I dint have that in stock,so I tried with Elephant Yam /Suran .My hubby loved it too. You can make it using Vazhakaai /Raw Plantain as well.

Jain version :  Use red pumpkin (laal bhopla) or Raw banana (kaccha kela/vazhakkai)

Preparation Time : 20 mins
Cooking Time : 35 - 40 mins
Serves : 2-3

Erissery

Pudina Thogayal

No comments :
Pudina Thogayal or Mint Thogayal is very common in our household. The flaevour of mint is a  very refreshing treat to the taste buds.Can be used as an accompaniment to dosas,idlis or even rotis and puris. Tastes heavenly when mixed with steaming rice.

Preparation Time : 10 mins
Cooking Time : 5 mins
Serves : 3-4

Pudina Thogayal

Cabbage Poriyal / Stir Fry

1 comment :
Poriyal (tamil),Palya(Kannada)  meaning stir fried or sauteed vegetable dish.
Prepared using diced / sliced vegetables by stir frying it by tempering mustard seeds,udad dhall (de husked black lentil),dry red chillies,asafoetida,turmeric ,salt and finally garnishing it with fresh grated coconut and corriander.
Poriyal is served as a side dish with rice,sambar or rasam.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2-3


Aloo Frankie / Kati Roll

2 comments :
People from Bombay need no introduction to Frankie. For others with a little question mark on the face,Frankie most commonly known as Kati Roll is a very popular street side food.

Its a  roti/paratha filled in with spicy yummy tasty fillings.Vegetarian fillings consists of mashed potatoes or paneer  as the main ingredient with a garnish of grated cheese,onions ,cilantro and chat masala.For non vegetarians,potato filling can be substituted with minced meat,chicken etc.

Having grown up in Mumbai,I used to have frankie with my friends when we used to go out during our college days.Later in Bangalore,after marriage me and hubby used to have yummy kati rolls at a joint near our home .But after coming here to US ,I just missed frankie and kati roll very badly.So decided to make it from scratch.

I had read this recipe in one of Tarla Dalal's cook book.I made a little changes to suit our taste. 

Preparation Time : 1 hr
Cooking Time : 30 mins
Makes about 6-7 frankies

Aloo Frankie / Kathi Roll

Ragi Dosa / Finger Millet Crepes

1 comment :
Ragi or Finger Millet or Nachni is a fibre rich low carbohydrate  cereal used widely in India in different forms.Ragi is used as malt  in the preparation of health drink mixed with milk ,yogurt or boiling in water. Ragi flour is used in the preparation of Dosas or Rotis /Bhakris (flat breads) .
Since it is low in carbohydrates and rich in fibre and amino acids its perfect for people with Diabetes.
Can be incorporated in a daily diet for weight watchers as well.

" Sending this to HITS – Diabetic friendly and HITS page"


Preparation Time : 20 mins
Cooking Time : 10 mins
Serves : 3-4

Ragi Dosai / Finger Millet Crepes

Maida Dosa / Flour Crepes

No comments :
Dosa is a very healthy breakfast in most south indian homes.There are various varieties of Dosas that can be prepared. Some of them need the traditional soaking and grinding of ingredients while some are just a mixture of various flours such as Ragi /Nachni(Finger Millet) , Wheat flour,Maida / APF.
These flours are mixed in certain proportion with rice flour and some other spices to make yummy dosas. Can be served with chutney,sambar or the traditional Idli / Dosa Molagapudi.


Preparation Time : 30 mins
Cooking Time : 7-8 mins
Serves : 2-3
Maida Dosa / Flour Crepes

Mix Veg Raita / Yogurt Dip

No comments :
Raita is an Indian dip made from yogurt/curd.
Chopped vegetables such as onions,carrots,cucumber,tomatoes are added to the whipped yogurt and  served as an accompaniment to flavored rice such as Pulavs,Biryanis,Parathas,Rotis(Indian breads) etc.

Preparation Time : 10 mins
Cooking Time : Nil
Serves : 3-4


Elaichi Nankhatai / Cardamom Cookies

1 comment :
Nankhatais are Indian Style cookies which are crisp but just crumble in the mouth and melts down.
A perfect tea time snack.There are various flavours like Kesar Pista(Pistachio-Saffron),Badam(Almonds) or simple plain nankhatais which taste heavenly.
This is my first try at nankhatais/cookies.


Preparation Time : 20 mins
Baking Time : 20-25 mins
Makes around 20 cookies

Elaichi Nan Khatai / Cardamom Cookies
 

Choco Vanilla Milkshake

No comments :
Summer is slowly setting in and soon the sun will be right over our heads. This is the time of the year when all of us look for some coolers for our throat and tummy.Instead of having bottled drinks or simply chilled water,we can try and have chilled health drink.
To begin with, I am posting the  favorite of children and most elders,Choc Vanilla Milkshake.
Quick to whip up with homemade ingredients,it can be prepared anytime.

Preparation Time : 2-3 mins
Cooking Time : Nil




Beans Paruppu Usili /Beans & Lentil Stir Fry

No comments :
Paruupu Usili (Tamil) is a lentil based preparation where the lentil is blended into a coarse paste and then stir fried until the lentil mixture gets cooked and separated to a grainy texture.To this is added boiled vegetables like french beans,clustered beans (kothavarangai or gavaar),flat beans(avarakkai/paapdi),snake gourd (padwal/podalangai),Vazhaipoo(banana flower).
A great combination to this would be piping hot Rasam  or MoreKuzhambu/Majjige Huli with steamed rice.If you like,this can be an accompaniment to rotis/chappati as well.

Preparation time : 1 hr
Cooking time : 30 mins
Serves : 2-3

Jain version : Omit the ginger and follow the recipe as is



Pesarettu / Green Gram Crepes

No comments :
Pesarettu,a traditional Andhra cuisine is a popular breakfast or snack item similar to Dosa.A batter is prepared using green gram and rice along with green chillies and cumin seeds.
Served hot with tamarind chutney or coconut chutney.

Preparation Time : 8-10 hours
Cooking Time : 20 mins
Serves : 2-3

Jain Version : Omit the ginger and onion from the recipe and follow the rest of the recipe.
No Onion -Garlic Version : Omit the ginger from the recipe and follow the rest of the recipe.


Pesarettu /Green gram crepes


Morekuzhambu/Majjige Huli/Spicy Yogurt gravy

1 comment :
Morekuzhambu (Tamil),Majjige Huli (kannada) a yogurt/curd based item,is an integral part of South Indian menu.Served in almost every Tamil wedding as a part of the traditional menu.Simple to make and great to taste can be prepared in a jiffy with various vegetables like Lady's finger/okra , ashgourd,chayote/chou chou.
Today I am going post how to make using lady's finger.Nevertheless,I am going to tell you guys how to go about making morekuzhambu using the other veggies.

Preparation Time : 10 mins
Cooking Time : 7-8 mins
Serves : 2-3
Morekuzhambu / Majjige Huli /Spicy Yogurt Gravy
 

Instant Khatta Dhokla / Safed Dhokla

No comments :
I have already posted the recipe for Khaman Dhokla earlier in my blog. This is another type of dhokla called  Khatta(Sour) Dhokla or Safed(White) Dhokla because of its sour taste and white color.
Traditionally prepared by grinding rice and udad dhall  into a batter and fermenting it overnight.It is steamed the next morning and served with mint chutney.
Here,I am going to post the instant version of this dhokla,which can be prepared in just a matter or 10-15 mins.

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 1-2
Khatta Dhokla / Safed Dhokla

Chou Chou /Chayote Kootu

2 comments :
"Kootu" is a Tamil word meaning "ADD".In this particular recipe,its a combination of vegetables and lentils/dhall.Most of the vegetables can be used to prepare except for Okra/Lady's finger/bhindi due to its slimy nature.
There are various varities of kootu,like

Arachuvitta Kootu - A kootu which is prepared using freshly ground masala/spice powder using corriander seeds,gram dhall,dry red chillies mixed with thoor dhall ,vegetables and tamarind extract.

Poricha Kootu - Poricha meaning FRIED in tamil is prepared using ground coconut,pepper seeds,cumin seeds and fried udad dhall and mixed with vegetables and moong dhall.

Thengai Arachuvitta kootu - A kootu prepared using fresh coconut,green chillies,curry leaves and cumin seeds mixed with Moong dhall and vegetables.

 Here I am going to present Chou Chou/Chayote also called as Bangalore Kathirikaai.You can use ash gourd/white pumpkin,orange pumpkin instead.


Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 2-3
 
Chou Chou /Chayote Kootu

Potato Sambar / Urulaikizhangu Sambar

2 comments :
Sambhar is an inevitable part of South Indian cuisine. A preparation involving vegetables,tamarind water,thoor dhall(pigeon peas) and a special spice powder called Sambar powder.
Various vegetables like drumstick,potato,bell pepper/capsicum,lady's finger/okra,Radish,Brinjal etc are used in the making of sambhar.
A perfect combination would be hot steamed rice,sambhar and some fried/roasted papads (fritters).
For the Not So Calorie Specific,drizzling of fresh ghee on the rice adds up some more flavour.


Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 2-3

Urulaikizhangu Sambar /Potato Sambar

Peanut Ginger Chutney

No comments :
This spicy ,sweet ,tangy chutney / dip is a very good accompaniment for dosa ,idli,adai ,chapati etc or simply can be mixed with piping hot rice and ghee.The sweetness from the peanut,dry red chillies and ginger for spice and a little tamarind for the tangy combine and give a nice taste and flavor to this chutney.

Preparation Time : 10 mins
Cooking Time : Nil

Peanut Ginger Chutney

Hara (Green) Chutney / Corriander Mint Chutney

No comments :

Hara Chutney is an extremely handy dip which is a must while preparing any form of Chats,Sandwiches or an accompaniment for any Indian starters,kebabs and tikkis.
Combination of corriander,mint and a few additional spices,it can be stored in the refrigerator for a few days.

Preparation Time : 10 mins
Cooking Time : Nil


Paddu / Kuzhi Paniyaram / Rice Lentil Dumplings

No comments :
A traditional South Indian cuisine known by various names viz Paddu (Karnataka),Kuzhi Paniyaram(Tamil Nadu),Guntha Punugalu(Andhra Pradesh) is a very sumptuous and a healthy breakfast.

 Prepared by steaming a batter prepared using Rice and Black lentils (Udad dhall) using a specific mould (Kuzhi Paniyaram Pan).
The Mould generally is made of Cast Iron and has about 7 holes to pour the batter and steam.Off late,there is non stick mould available with 7 or 12 holes.

The savoury version is prepared using the Dosa-Idli batter tempered with mustard seeds,onions,cilantro and green chutney.Served with tomato-onion dip/chutney or Coconut Chutney.

The sweet version is made for festive occasions and also as an offering to God during Auspicious days.The batter is prepared from Rice/Wheat flour,Jaggery,Cardamom powder.

Jain Version : Skip the ginger and onions from the recipe and follow the rest of the recipe as is.
No Onion No Garlic : Skip the onions and replace with grated carrots for added flavor

Preparation Time : 10 -15 mins
Cooking Time : 15 mins
Serves : 3-4

Kuzhi Paniyaram/Paddu/Rice Lentil Dumplings


Palak Paratha /Spinach Flat Bread

No comments :
For all the Paratha lovers out there,another simple,tasty,colorful and healthy version of parathas. A great hit among kids who don't like to have greens as a part of their meal,this is the best way to incorporate it in their lunch or dinner . Good for people with Diabetes as it contains just wheat flour and spinach. This can also be a part of lunch box for kids with curd or some ketchup.

" Sending this to HITS – Diabetic friendly and HITS page"  

Preparation Time : 15 mins
Cooking Time : 10 mins
Serves : 2-3

Jain Version : Skip the ginger and follow the recipe as is


palak Paratha/Spinach Flat Bread