Kala Channa Pulav with Coconut Milk (Black ChickPeas - Coconut Milk Rice)

I had soaked some Black Chickpeas and made second 2nd Milk, so I decided to use them together. Believe you in me the End result was Yummy. Its So easy and is a One Pot Dish. 

Ingredients

Onion - 1 (Medium, Chopped)

Tomato Puree - Made from 1 Tomato (You can chop and add it too or skip this completely)

Red Chilly powder - 1 Teaspoon

Ginger Garlic Paste - 1/2 teaspoon

Garam Masala - 1/4 Teaspoon

Soaked Black Chickpeas - 1/4=1/2 Cup (Depending on your reference, I used 1/2 Cup)

Green Chilly - 1 Slit

Rice - 1 Cup (Washed and Soaked in 1/2 cup of water for 30 minutes)

Think Coconut Milk - 2 Cups 

Oil - 1 Tablespoon

Salt - To taste 

Ingredients

• Heat some oil in a Pressure cooker, once the OIl is hot add some onions and fry them till they are translucent.
• Then add the Tomato Puree and saute, add the Ginger Garlic paste. 
• Cook till the Tomato is done and then add the Chilly Powder and Garam masala and saute.
• Add the Black chickpeas to this and saute well.
• Allow it to cook for 5 minutes till the masala is cooked well.
• To this add the coconut milk, required Salt and soaked rice and cover it with a lid.
• Cook it for 4 whistles and then switch off the flame and allow it to cool of its won.

Notes:

• If you are using store bought Coconut Milk, add water and make it really thin.
• I made coconut milk at home. Grate the coconut and add it to boiling water and set aside for 10 minutes. Then pass it through a muslin cloth and squeeze the milk and use. I used 1/2 medium coconut and 3 cups of water. I used 2 cups of coconut milk for this rice.
• Take a tall vessel as the milk may spill.
• It is easier to make in a electric rice cooker. Add the rice and coconut milk in the electric cooker. In a kadai,do the sauté of masala and onion and add it to the Rice coconut mixture in the cooker and cook. 
• My rice usually takes 2.3 cups of water to get cooked so I have used 2 cups of coconut milk and 1/2 cup of water.
• Depending on your ice, adjust the amount of liquid. 
• You can add Mint leaves if your want.

Carrot Ginger Soup 

Hello Everyone,

I know that I have been missing from action for some time now. There is one thing after another that is keeping me busy. My new work (Not new anymore, its been an Year now, time flies fast for sure), my brother's Marriage, My Dads' 60th Birthday celebration etc. Anyway, I hope that I am regular from now on.

During this period, lot of you wrote to me to check if everything was fine with me, thank you so much for your Love and Support. Thank you for visiting my page even though I did not post any recipe for couple of months,

Lets start with a simple, healthy and refreshing recipe today. I m sure by now, you would have figured out that I am not a great Soup Person, actually I LOVE THEM, its just that I don't make them. I usually buy hem from Restaurants or ready to Cook packs. This is one recipe I saw on TV and immediately decided to make as I had all ingredients in my kitchen.ALl the ingredients it needs is Carrot and Ginger, Yeah its that simple.

Ingredients

Carrots - 2 (Medium, Peeled and Chopped)
Onion - 1 (Small, Chopped)
Oil - 1 Teaspoon (I used Olive Oil)
Ginger - 1 Inch Piece ( Peeled and Grated)
Vegetable Stock - 3-4 Cups ( I used Homemade Stock, You can use Stock Tablets)
Pepper and Salt - To Taste

Method

• Heat the oil in a pot, then add the onion and gnger and saute till the onion is done.
• Then add the carrots and saute for around 2-3 minutes.
• Add some salt and the stock and mix it well.
• Cover it with a Lid and allow it t simmer for 20-30 minutes or till the Carrots are mushy.
• Once it is done switch off the flame and allow it to cool down.
• Blend the mixture in a Food Processor or blender.
• Season it with some Pepper and Salt and Enjoy your Warm Soup.

Note: I usually prepare about 2 litres of Vegetable over the weekend and freeze it for  week and add them to my Gravies, Curries etc. I will write a post on Making and storing them soon!. 

Green Chutney - With Spinach/Palak

I already have the recipe for Mint Chutney on my blog, however when I came across this recipe, I had to try. It was a lovely chutney and tasted Yum.



Ingredients
Coriander Leaves - 1 Cup
Spinach or Palak - 1/2 Cup
Mint leaves - 1/2 Cup
Green Chillies - 5 to 6
Lemon Juice - 2 Tablespoon
Bread Slices - 2 ( I did not add this, as I did not have them)
Salt - To taste

Method

• Place all the ingredients in a blender and grind into a smooth paste.
• If rquired add little water for grinding.
• Store it in a air tight container and store in refrigerator.

How to Make Basic Onion Tomato Gravy in Bulk

For most of the curries/gravies that we make, the base is the Onion- Tomato. if you are on a busy schedule, making them in advance during weekends, will surely help you to save time during weekdays and you will be motivated to cook More often as it will be less time consuming.

Especially if you have a Food processor, you can save more time as the chopping of Onions and Tomato can be done in a jiffy.

The measurement that I have given below helped me to cook Lunch and Dinner for a full week. Depending on your need, you can double or Half the recipe. You can also adjust the amount of Chilly powder to suit your taste.

Please do read the notes section on how to preserve this.

Ingredients

Onions - 1 Kg (Peeled and Chopped)
Tomato - 750 grams (Chopped)
Ginger Garlic Paste - 1/4 Cup
Red Chilly powder - 3/4 Cup
Coriander powder - 1/2 Cup
Cumin Powder - 2 tablespoon
turmeric Powder - 1 Tablespoon
Oil - 1/2 Cup

Method:

• Heat a pressure cooker with Oil and add the chopped onions once the oil is hot.
• Saute the onions till they are done, this may take 8-10 minutes.  
• Once the onions are done, add the Tomato and Saute.
• Add salt at this stage as it will help us to cook the Tomatoes faster.
• Saute till the Tomato is done, this will take 8-10 minutes.
• Now add the Ginger Garlic Paste and saute.
• After 3-4 minutes, add Turmeric powder, Red Chilly powder, Coriander Powder, Cumin Powder and mix well.
• Now completely put the stove on simmer and cover the Pressure cooker with the lid with the gasket on and put the weight too.
• Allow it to cook on simmer for 2-3 whistles.
• After 3 whistles, allow it to cool on its own and then open the pressure cooker and mix well.
• You will see the Mixture is well cooked and Oil and Masala is separated.
• Now allow the Masala Mixture to completely cool to room temperature.
• Based on your usage, divide into portions and place it in the freezer.

Notes:

• If you have noticed, there is not a single drop of water used in this recipe, the moisture from Onion and Tomato is good enough to cook the Masala.
• Cook the recipe on Medium flame, till you put the lid on and once you put the lid on cook on simmer.
• Don't add water, the masala wont stay good, It will spoil within a day.
• The Masala should be completely cooled, before packing and storing.
• Use Zip Loc bags or Air tight Boxes to store the Masala.
• If you would require 1/2 Cup of Masala for one time cooking, pack only 1/2 Cup of masala in a packet or Box.
• Thaw the masala before using it for cooking.
• I usually cook my lunch at 0900, so my practice was to remove one packet of masala from the freezer at 0600 and leave it in fridge till 0800 and on my kitchen counter at room temperature till 0900.
• Never freeze the thawed Masala.
• I used this recipe to prepare a lot of North indian Gravies,biriyani, Sambhar etc.
• Never attempt to store all the prepared masala together and scoop out only how much masala is required, the masala spoils faster.
• I have stored it for a month and it stays good, I am sure whether it will stay beyond that.

Bread Cigar Rolls

I found this recipe in one of the Facebook groups that I am part of, my bad that I noted the recipe but forget the blog Name.  Sorry!!! I have used the Idea of Bread Cigar roll and modified it to my taste.

This is a quick snack that can be prepared in no time. As I bake my own Bread (Check some of my bread recipes Here), I always have stock of Bread and I made this with some leftover Bread and it tasted Yum.

Ingredients

Bread Slices - 5 Slices (I used my Vegan Whole Wheat Bread)
Ginger Garlic Paste - 1/2 Teaspoon
Green Chillies - Finely Chopped
Onion - 1(Small, finely Chopped, Optional)
Roasted Cumin Powder - A generous Pinch (Optional)
Chat Masala - A Generous Pinch (Optional)
Salt - To taste
Oil - For tava/Pan Fry

Method

• Grind the Bread Slices along with all ingredients except Onions, if adding and Oil.
• Transfer the mixture from Mixer to a bowl and mix it well together .
• It should look like a tough dough. 
• If you are unable to get it together then sprinkle some water to get it together.
• Shape it into thin cigars using this dough.Roll them tightly or else they will break. 
• In a Tava/pan, heat some Oil, once it is hot, arrange these cigars rolls on it.
• Cook on each side, till it slightly golden brown.
• Enjoy with Mayonnaise or Tomato ketchup. 

Sweet Potato Tikki/Cutlet (Sakkaravalli Kizhangu Cutlet)

I had some Sweet Potatoes in my Kitchen, so I was thinking of a recipe to use this vegetable. I did not want to make the usual curry or Fry with this. That's when my hubby told, in North India during the fasting time they make this and eat. So that minute I decided that I will make the Tikki. I made all preparations, shaped it and kept it in Fridge and used it only after 24 Hours. However, it is completely up to you. You can prepare it Fresh or make it well ahead, shape it and store them in fridge.

Please read the Notes for more information and Variations.

Ingredients

Sweet Potato - 4 or 5
Garam masala - 1/2 Teaspoon (read Notes)
Red Chilly Powder - 1 Teaspoon (read Notes)
Dry Mango powder or Amchur Powder - 1/4 Teaspoon (read Notes)
Roasted Cumin powder - 1/2 Teaspoon (read Notes)
Chat Masala - A generous Pinch (read Notes)
Black Salt - To Taste (read Notes)
Oil - 1 Teaspoon + For tava Frying

Method

• Wash the sweet potatoes and cook them in pressure cooker with enough water for 3-4 whistles.
• Allow the Pressure cooker to come down to room temperature on its own.
• Then remove the skin and mashed the sweet potatoes well. I used a grater and grated them to ensure that they were homogeneously mashed.
• To this add all ingredients except Oil and mix well.
• For me the moisture and texture everything was fine, so I did not add any other Flour. However, if you are unable to get the mixture together than you can add 1-2 Tablespoon of Besan/Kuttu/Madia/Cornflour depending on the availability and taste.
• Once the mixture is kneaded well, coat it with a spoon of oil and rest it for 10 minutes.
• This is completely optional, however I have found if you rest it for 10-15 minutes, the flavour gets enhanced.
• Cover the Mixture to avoid it from getting dry.
• After 10 minutes, shape into Tikki or any desired shape.
• Heat a Tawa with 1 Tablespoon of oil and arrange the shaped tikki on Medium flame and cook they are done on both Sides.

Notes

• You can prepare, shape and store in fridge for later use. So it is a good Make Ahead Snack.
• If you cook the sweet potato with little amount of water, then you may not need any flour to be added.
• You can add any Flour based on your taste and diet style.
• When it comes to Masala Powder, add or Omit any dried masala Powder based on your taste and Availability. I have added the Dry masala based on what was available to me in my Kitchen.
• You can add Regular Salt, I added it as I have Black Salt at my home.
• I have added a little more Red Chilly powder than usual as my sweet potato was too sweet, so adjust it to your Taste.

Oyster Mushroom Masala

My Hubby is a great fan of Mushrooms. We make Mushrooms at our house atleast once in a week.We generally use Button Mushrooms. However, my hubby found the Oyster Mushrooms at the Market one day and I made a simple Mushroom Curry with it and it tasted yum. You can make this
 recipe with regular Mushrooms also.

Ingredients

Oyster Mushrooms - 1 Packet
Onion - 1 (Finely Chopped, Large)
Red Chilly Powder - 1 Tablespoon

Coriander Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Pepper Powder - 1/2 Teaspoon
Green Chilly Powder - 1 (Slit)
Oil - 1 Teaspoon
Salt - To Taste

Method

• Wash and cut the mushrooms into 4 pieces.
• Heat a pan with some oil and once the oil is hot add the Onions.
• Saute till the onions changes to transparent.
• Then add the Ginger Garlic paste and Saute for a minute or 2. 
• Then add the Dry spices powder and saute, reduce the flame and cook for 2 minutes.
• If you feel that the masala is burning then sprinkle some water and cover it with a lid.
• After 2 minutes, add the chopped mushrooms and saute for a minute till all Mushroom is coated with the Masala.
• Cook The mushrooms till it is done, Cover it with lid while cooking it.
• This may take 7-8 minutes to get done. Open the lid for every 2 minutes and saute to ensure that the Mushrooms don't Burn.
• The Mushroom will leave enough water that is required for this Masala, if not, sprinkle some Water.
• Don't pour water as we want to make it as a Thick gravy. 
• Serve it with Roti or Rice. 

Garlic Chillies Chutney

This chutney is a spicy chutney, which will be a awesome accompaniment to Dosa, Idly or Kozhukattais. If you love Garlic, you will love this chutney.

 

Ingredients

Garlic - 4 Small pods

Dry Red Chillies - 3

Groundnut - 1 Tablespoon

Salt - As per taste

Oil - 1 teaspoon (Preferably Gingelly Oil)

Mustard Seeds - 1/4 Teaspoon

Method

• In a dry pan toss garlic, Red chillies and groundnut for few minutes.
• Allow them to cool
• Grind them in a mixer using enough water and add Salt to taste.
• In a pan, warm Oil and add the mustard seeds and allow them to splutter.
• Add the Chutney to this and saute for couple of minutes.

Kollu Rasam

 My Mom makes this Rasam during winters as she says that Kollu is heat, however is very good for Diabetes and Weight Loss. This recipe is made with the water that is preserved after cooking the Horse Gram. The Horse Gram is used to make Sundal. I did not click a picture of it this time, I will try to make it again some time and post it.This is done like making Usual rasam, however, using the Kollu Water.

Ingredients
Kollu/Horse gram - 1 Cup (Washed and Soaked in water overnight)
Mustard Seeds - 1/2 Teaspoon
Curry leaves - 2 (Torn into pieces)
Hing/Asafoetida - A generous Pinch
Tamarind Extract- Marble size soaked in1/4 cup of Water and Pulp extracted
Tomato - 1 (Large Chopped)
Jaggery - 1"
Corinader Leaves - To garnish
Cooking Oil - 1 teaspoon
Garlic Pods - 2 ( Peeled and Roughly Crushed)
Cumin Seeds - 1/2 Teaspoon

Method

•  Pressure cook the soaked Horsegram in 3-4 Cups of water for 4 whistles.
• Allow it to come to the room temperature on its own.
• Drain the Horsegram and keep it aside.
• For this recipe, we will only need the water.
• With the left over cooked Horsegram youc an make sundal.
• Place a vessel with a tablespoon of oil and once the Oil is hot add the Mustard Seeds and allow it to splutter.
• Then add the Cumin seeds, crushed garlic, Curry elaves, Hing and Tomato.
• Cook till the Tomato is done and then add the  Tamarind Pulp and allow it to boil till the Raw flavour of Tamarind is gone.
• Then add the Kollu Water , salt and Jaggery and check for taste and add seasoning accordingly.
• Switch off the flame after one Boil, add freshly chopped Coriander Leaves.
• Serve with Rice.

Baby Corn Fritters/Bhaji 

We all love Bhajjis, especially during winters they are a must have. This recipe is a sure shot way to get crispy Bhajis. I have used baby Corns, you can use Onions, Chillies, Paneer anything you like.

So in this recipe I would sharing how to make the basic Bhaji batter that can be used to make Bhajji or fritters.

Ingredients
Besan/Gram flour - 1 Cup
Rice Flour - 1/2 Cup
Sooji/Rava - 1 Tablespoon
Turmeric Powder - A generous Pinch
Hing/Asafoetida - A generous Pinch
Salt - To taste
Ginger Garlic Paste - 1/2 Teaspoon
Red Chilly Powder - 1/2 - 1 Teaspoon
Garam Masala - A pinch
Chat Masala - A pinch
Baby Corn - As needed (Parboiled)
Drinking Soda - As required  (Refer Notes)
Oil - For Frying.

Method

• In a kadhai, place the oil for heating on the stove on Medium flame. 
• In a mixing bowl, add all ingredients expect the Baby corn and soda and mix well. 
• Now to this add drinking soda and mix till till you get the batter of a thick Doa batter consistency.
• Now Take Baby corn and dip it in the batter and place it carefully in the Hot oil and cook it till it becomes Golden Brown on all sides.
• Remove it using a slotted ladle and keep it on a Paper Towel to drain excess Oil.
• Serve hot with tea/Coffee. 

Notes:

• You can use water instead of Drinking Soda to prepare this dish. Using Drinking Soda makes the Mixture Airy and lighter.
• I have also seen my mom add Warm Oil to the Bhajji mix. She mixes all ingredients and adds some Warm Oil and leaves it for a minute or 2 and then adds Water and prepares the Bhajji.
• Ensure that the batter is not too watery or else it wont stick to the Baby corn or any other ingredient you are using to make Bhajji.
• Ensure that the Oil is at medium heat, if its is too much of heat it will then only the outer layer will cook and the inner layer will remain uncooked.
• If the Oil is not hot enough then the Bhaji will drink the Oil and it will be too Oily. 

Rice Flour Kozhukattai/ Arisi Maavu Kozhukattai 

I love Kozhukattai and I have a variety of Kozhukattai Recipes in my Blog. This one is a easy to make Kozhukattai , if you have ready made Processed Rice Flour.

Do check other Kozhukattai recipes Here.

Ingredients

Processed Rice Flour - 1 Cup
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 4 or 5.
Broken Gram Dal - 1/2 teaspoon
Broken Urad Dal - 1/2 teaspoon
Hing or Asafoetida - A generous Pinch
Water - 2.5 Cups
Coconut - 1/4 Cup (Grated, Optional)
Oil - 1 teaspoon (Preferably Coconut Oil)

Method

• Take a Kadhai/Large Vessel and heat a teaspoon of oil and once the Oil is hot add the Mustard seeds and allow them to splutter.
• Then add the gram Dal, Urad Dal and Dry Red Chillies and saute. 
• Add Hing/asafoetida, to this and add the water and Salt to taste. 
• Allow the water to boil and then add the Processed Rice Flour while stirring it.
• Also add the grated Coconut to this. 
• Cover and cook for 5 minutes or till all the water is absorbed.
• Now switch off the flame and keep the prepared dish aside.
• Now take a Steamer or Idly pot and add water to the steamer and allow it to Boil.
• Meanwhile, Grease the Idly plates/plates in which you are planning to steam the Kozhukattais.
• By now, the prepared mixture would have come to bearable heat.
• Now wet your hands and take a good amount of the prepared mixture and shape into a ball or any desired shape.
• Arrange the prepared balls in the greased plates.
• Now place this in the steamer and steam for 10 -12 minutes.
• Allow it to cool for 5 minutes and serve.

Notes

• Start making them into balls only when it the prepared mixture is of bearable heat to your hands or else allow it to cool for some more time.
• Adding Coconut is optional, however it takes this recipe up by few notches.
• While adding the Mustard seeds, Dal and Hing keep the stove on low flame.
• Using coconut Oil brings a nice flavour to this recipe.
• You can grease your hand with coconut Oil while shaping these Kozhukattais. 

Yam - Cow Peas (Black Eyed Beans) Curry AKA Senai Karamani Kuzhambhu(Kulambhu)

I have already written enough about my love for South Indian Gravy. Look at a variety of SI curry recipes here. This gravy is a lovely combo of Yam and Cow peas and they just taste amazing. Nevertheless to say, it goes well with Rice , but I love it with Dosa. Make slightly thicker, soft Dosa and have it with this gravy, then you will know what I am talking about.

Ingredients

Yam - 250 Grams (Peeled and chopped into 2" Pieces)
Cow Peas - 1 Handful (Washed and Soaked for at least 6 Hours)
Onion - 1 (Large, finely Chopped)
Tomato - 1 (Medium, Finely Chopped, preferably Country Tomato)
Garlic - 4 Pods (Peeled and roughly Crushed)
Ginger - 1/2" Piece (Peeled and Crushed)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/8 Teaspoon
Yam - Lemon Size (Soaked in a glass of warm water)
Oil - 2 Tablespoon (Preferably Gingelly Oil)
Salt - To taste
Jaggery  -  1/2' Piece
Curry Leaves - 2 (Torn into pieces)
Mustard Seeds - 1/2 teaspoon
Fenugreek Seeds - 1/4 Teaspoon

Method

• Pressure cook the Karamani or Cow peas till done. It took me 6 whistles.
• Meanwhile, Boil some water, add turmeric and cook the Yam till it is almost done.
• Strain the Yam and roughly Mash it. Don't mash it too much.
• Place a kadhai on the stove and Add the Oil.
• Once the oil is hot add the Mustard Seeds and allow it to splutter and then add the fenugreek seeds and Curry leaves.
• Immediately add the Onions and cook till the onions are done. 
• Add the Garlic and Ginger and Saute.
• Add the tomatoes and add the salt.
• Cook till the tomato becomes mushy and almost dissolves.
• Now to this add the Recd Chilly powder, Coriander Powder, turmeric powder, Cooked Cow Peas and Mashed Yam.
• Cook it for a minute or 2.
• Extract the Tamarind Juice from the soaked Tamarind and add it to the coking mixture.
• Approximately add 1 Cup of tamarind pulp, however this depends on your quality of tamarind, your soaking time, your taste preference etc.
• Allow the Mixture to boil and add a piece of Jaggery and mix well.
• Cook till the raw flavour of everything is gone.

Notes

• Cooking the Yam in tamarind Pulp will ensure that the Itchiness of the Yam is gone, however if you are worried then after cutting the Yam soak it in the water which you get while washing the Rice. 
• Soaking it in that water for 15 minutes will remove the Itchiness.
• Another technique that I also follow is to add a small piece of Tamarind in the water while cooking the Tamarind. 
• It should be a every tiny piece or else the Tamarind will not get cooked. 
• In my opinion this gravy tastes nice if it is thick and not so watery and also I prefer not to add too much of Tamarind Pulp as it will mask the other flavors.

Whole Wheat Olive Crackers 

I found this great recipe in one of the groups I am part of and I tried it immediately as it is simple, Healthy and super tasty.

I did this in the food Processor, so the dough was ready like in a minute.

Ingredients

Whole Wheat Flour - 1 Cup
Olive Oil - 5 Tablespoon
Salt - To Taste
Curry Leaves - 5 (Chopped)
Coriander Leaves - 2 Twigs (Chopped)
Dried Italian Herbs - 1/2 Teaspoon (Optional, add your choice of Herbs)
Garlic Powder - 1/2 Teaspoon (Or else 2 Cloves of Garlic)
Baking Powder - 1/2 teaspoon
Black Pepper - 1/2 Teaspoon
Water - As required

Method:

• Add all the ingredients except water in a bowl and mix well.
• Add water little by Little and knead into a smooth pliable Dough.
• I did this step in a food processor.
• Let it rest for 15 minutes.
• Pre heat the oven at 180C and line a Baking tray with aluminium foil and grease the foil with Olive Oil.
• Dust the kitchen counter with some flour, place the rested dough and roll into a big disc using a rolling Pin.
• Keep the thickness as 1 mm while rolling it.
• Using a Knife or Pizza cutter, cut them into desired shape and place them on the greased aluminium foil.
• Brush the top of the Crackers with Some Olive Oil.
• Bake this at 180C for 20 minutes, flip the crackers after 10 minutes so it is cooked on both sides.
• Every Oven is different so keep a close eyes on the baking time. 
• The Baking time will also vary based on the thickness of these crackers. 
• Once it is done, it may be soft, once it cools done it becomes crispy.
• Once cooled down, store it in a air tight container.
• If you store it for some time and if it becomes soft, just heat for a minute in Oven. 

Homemade Schezwan Sauce/Schezuan Sauce

I had already posted a recipe for the Homemade Schezuan Sauce, this is a much tastier version of my earlier recipe. Got this recipe from here.

I made Paneer Schezwan and Schezwan Fried Rice and they tasted Yum. I will post those recipes too quite soon.

Ingredients

Tomato Ketchup - 3 tablespoon
Dry Red Chillies - 30 (Remove the top portion and empty the seeds)
Garlic - 20 Cloves (peeled and crushed)
Ginger - 4 tablespoon (grated)
Soya Sauce - 1 tablespoon
Vinegar - 1/2 teaspoon
Water - 1 Cup
Black pepper Powder - 1 teaspoon
Sugar - 1 teaspoon
Salt - As per your Taste
Oil - 1/4 - 1/2 Cup (The original recipe suggests 1/2 cup but I used 1/4 Cup and it tasted good)

Method

• Place the De-seeded Dry Red Chillies in a pan and pour 1 cup of water into it.
• Allow it to boil and then simmer for 5 minutes.
• After 5 minutes, switch off the flame and drain the water.
• Keep the water aside and do not throw it away.
• Now take the Red Chillies in a blender and grind it into a smooth paste.
• Use the reserved water to grind this.
• Now place a kadai on the stove and add the Oil.
• Once the Oil is warm, add the Garlic and Ginger and saute for couple of minutes.
• Now add the Red Chilly paste and stir well.
• To this add Tomato ketchup,Soya Sauce, Pepper Powder, Sugar,vinegar and Salt and mix well.
• Simmer this sauce for 8-10 minutes or till you get a nice thick consistency and the raw smell is completely gone.
• Store this in a Sterilised Bottle for a week.

Beans Paruppu Usili

I am huge fan of Usili. Even though it is little time consuming and has multiple steps in making them, I love them. I don't make them during the weekdays but definitely during weekends. There are multiple ways to make the Dal Crumble. I have given the different ways to make it in the notes section.

It tastes good with Sambhar, Rasam or Karakuzhambhu.

Ingredients:

• Thuvar Dal or Toor Dal + Channa Dal or Gram Dal    - ½  Cup + ½  Cup (Washed and soaked for at least 30 minutes)
• French beans – 200 Grams (Washed, Fiber removed and finely Chopped)
• Mustard Seeds – ½ teaspoon
• Red Chilles  - 8 (Adjsut to taste)
• Hing or Asafoetida – A generous Pinch
• Oil - 5-6 tablespoon
• Salt – To taste

Method

• Boil little water in a pan and once it starts boiling add the chopped Beans.
  

  

  
  
• Cover and cook till the beans are cooked and tender.
• If there is water left after cooking the Beans drain the water.
• Meanwhile, in a mixer grinder add Red chillies, hing, and the Dal and grind it into a coarse mixture.
• For grinding this coarse mixture do not use water.
• Now, heat some Oil in the Kadai, once the oil is hot add mustard seeds and allow it to splutter.
•        Then add the prepared coarse dal mixture and sauté it.
•  Sauté it till the Dal is cooked, this may take say, like 12-15 minutes.
•  Once it is cooked and gets all dried up add the cooked Beans and cook it.
•  Cook it till the Beans and Dal is combined together.
•  This may take another 10 minutes, to be done
•  Then add Salt to taste and Serve.

Beetroot Cutlet/Beet Tikki 

I have lot of tikki recipes in my blog but officially this is the best Tikki that I have ever tasted. This recipe I got from a local Cookery show that I got to see by chance. Honestly I was very skeptical about making Beet Tikkis and to my surprise it tasted Fabulous.

Click Here to check the other Tikki recipes on my blog.

Ingredients

Beet Root - 300 Grams (I de-skinned, Boiled and Grated it)
Potato - 1 (Large, De-skinned, Boiled and Grated)
Whole Wheat Bread Slices - 2  (Pulse it in the Mixer)
Ginger Garlic Paste - 1/2 Teaspoon
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Garam Masala - 1/2 Teaspoon
Roasted Peanuts - 4-5 Tablespoon (Add more or less depending on your taste, you can skip it too, these add a nice crunch to the cutlet)
Salt - To Taste
Rawa/Sooji/Bread Crumbs - 4 Tablespoon (To coat the Cutlet)
Maida/Cornflour - 2-3 Tablespoon
Oil - To Tawa Fry the cutlets

Method

• In a kadai,  heat a tablespoon of Oil and add the onions and saute for 2 minutes and add the the following masala on the low flame: Chilly powder, Coriander powder, garam Masala and Ginger Garlic paste and saute for 45 seconds.
• Now place this in a mixing bowl and to this add the grated Beet and Grated Potato and Pulsed Bread Slices and Knead.
• To me the bread slices absorbed all the mositure, however depending on the vegetable and your cooking process you can add some cornflour or Maida to remove the mosituire from thsi mixture.
• Now add salt and knead this mixture.
  
• Add bread slices or Maida or Cornflour or a mixture of all these ingredients till you are able to shape the mixture into tikkis.
• After shaping them into tikkis, coat them with bread crumbs as I did not have it I used Sooji/ Rava for this.
• Arrange the tikki coated with sooji on a plate and cover it with a cling film and leave it in fridge for 1 Hour.
• The cook who demonstrated this in the TV said that it will be more flavoursome this way and I tend to agree.
• Keepingit in fridge also ensured that the Tikki got some Volume and it was easy to handle it.
• After 1 hour, heat few tablespoons of Oil in a tawa and place these Tikkis and allow them to cook, this may take 2-3 minutes.
• Once it is done on one side, flip it to the other side and cook till it is cooked.
• Serve this best Amazing Tikki ever.

 

Dilkush - Whole Wheat Bead stuffed with Dried Fruits and Nuts 

Dilkush is one of my favorite from Bangalore Iyengar Bakery, they are so soft and yummy. It is usually made with Maida and stuffed with dried fruits and coconut. I had to customise couple of them to suit my folks taste. So I made it with Whole Wheat and did not use but used Dried fruits and nuts. 

Whole Wheat is not as soft as Maida but it was good and was able to eat extra pieces. In the Notes section I have given how to make it using maida or APF.

Ingredients

For the Shell:Whole Wheat Flour - 3 Cups
Luke Warm Water - 1.5 Cups
Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Sugar- 1 tablespoon
Salt - 1 Teaspoon
Oil - 1 Tablespoon (I used Olive Oil)

For the Filling:
Cashews - 6 Tablespoon (Broken)
Tutti Frutti - 2 Tablespoon
Figs - 2 Tablespoon (chopped)
Badam - 2 Tablespoon (Chopped)
Cherries - 2 Tablespoon (Chopped)
Dates - 2 (Chopped)
Cinnamon Sugar - 2 Tablespoon (I have added less , you can use as per your taste)
Feel Free to add or not use any other Dry Fruits or nuts you want. 

Method

• Lets Prepare the filling first, mix all Dry fruits and Nuts of your choice and mix it with 2 tablespoons of sugar. 
• In a mixing bowl, place the luke warm water and add the sugar and stir it well. To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
• In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
• Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
• Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
• Divide the dough into two equal parts and roll them into 2 circles.
• Now on a greased tray, place one of the circles and place the filling all over the circle, leaving 1/4 inch of space over the edges.
• Now slightly damp the 1/4th inch that you left on the edge with some water.
• Place the 2nd circle on top of this and press it along the edge.
• The water will act as binding agent and will bind the 2 circles with filling in between them.
• Make a incision of the top using a sharp knife. 
• Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.
• Once you take it out of the oven, apply some butter on top.
• Allow it to cool and then cut and serve.

Notes:

• If you want to use APF or Maida reduce the water to 1 cup.
• You can use milk instead of milk or 50:50 milk:water for kneading the dough for both WHole Wheat and Maida or APF Shell.
• You can do 50:50 of Wheat and APF too.
• You can use replace Olive Oil with Butter too.
• For filling you can use shredded coconut, Cashew along with Tutti fruity for the original filling as in Iyengar Bakery.  

Dal Palak - Spinach Dal Curry 

A bowl of Dal and Rice can be more satisfying than anything in this world. I  usually like to add some Spinach, Bottle Gourd, Ridge Gourd etc. So this recipe is Dal Palak which is a very famous Dish.

Ingredients

Spinach - 1 Bunch (Washed and Chopped)
Garlic Pods - 3 Nos (Chopped)
Channa Dal - 1/2 Cup (Washed and Soaked for at least 30 minutes)
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Teaspoon
Salt - To Taste
Oil - 1 Teaspoon
Ghee - 1/2 Teaspoon (Optional)

Method

• Wash and cook the Gram Dal with enough water for 6 whistles or till done
• Let the pressure come down on its own.
• Meanwhile, heat a teaspoon of oil in a kadai and add onion and saute.
• After a minute add the Garlic pods and saute.
• Cook till the onion is done.
• Then add the chopped Palak and saute and cook till it is cooked.
• Now also add the Chilly Powder and salt and saute.
• Now add the cooked Gram Dal along with the water.
• Allow it ti simmer on low flame for 8-10 minutes.
• Dont cover and cook as Greens should never be covered and cooked.
• After everything comes together, switch of the flame and add a spoon of Ghee if required and serve. 

White Bread 

I have made Whole Wheat Bread, Oats Bread etc, but I was looking at my blog and was surprised to find that it did not have the Basic White bread recipe, So decided to make one and have it on my blog.

It was so soft and fluffy. I also some dried Italian herbs to add a lots of flavor. OMG the aroma while Bread was baking was amazing.

Ingredients
Maida or APF - 3 Cups
Warm Water - 1 Cup (Not too hot , not too cold)
Sugar - 1 Tablespoon
Salt - 1 Teaspoon
Dried herbs - 1/2 teaspoon (Optional)
Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Olive Oil - 1 tablespoon

Method

• In a bowl, take a cup of warm water to this add the sugar and mix it well
• To this add the yeast and mix.
• Cover the bowl with a plate and keep it aside for 5 minutes or till the yeast becomes frothy.
• Once the yeast is frothy add the Maida or APF and Salt and knead well for 10 minutes.
• Add the dry herbs if you are using them.
• Smear the olive oil all over the dough and let it raise for 1 or 1.2 Hours or till it has doubled.
• Cover with a damp cloth during this process. 
• Once it has doubled , bring it to your kitchen counter and punch it down and knead for 5 minutes
• Then shape as per your wish and place it in a greased loaf tin.
• Cover with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Preheated oven for 30-40 Minutes at 160C.
• I did Milk Wash before I baked my bread for the shiny texture.
• Once done allow it to cool completely before slicing it

Note:

 Milk Wash - Take a Tablespoon of Milk and using a pastry brush slightly brush on the loaf before baking. 

DIY - Sprouted Moong

Most of us use sprouts for our salad, or breakfast. We know that sprouts have more nutrition than the Non sprouted Dal. 

In the supermarkets, they sell these in packets that is ready to use , however I am little comfortable with picking them. I prefer to make them at home as it is easy and No great work is involved.

Ingredients

Green Gram Dal - 1 Cup (You can use any Beans, Black Channa or Kabul Channa)

Method

• Wash the Moong nicely and soak it in fresh water for at least 5 hours or overnight. 
• After soaking, drain all the water and place it clean kitchen cloth.
• Tie the kitchen cloth and leave it undisturbed aside for at least 6-8 hours
• Another trick I picked up from mom is after tying the kitchen cloth place it in a Casserole and leave it undisturbed for 8 Hour. 
• Depending on the beans you are using you have to leave them undisturbed for 1-3 Days.