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.

Chocolate Fruit Cake

 I have always told about how much everyone in my house likes Fruit cake, This recipe is my another take on this gorgeous cake, yes it is Chocolate fruit cake. For Other Variants of Fruit Cake, Click here.

Ingredients

Maida or APF - 1.5 Cups
Sugar -1 Cup
Cinnamon powder - 1 Teaspoon
Vanilla Essence - 1 Teaspoon
Buttermilk - 3/4 Cup
Cocoa powder - 1/4 Cup
Mixed Fruits and Nuts - 1.5 Cups (Mix with 1/4 Cups of Maida)
Baking Powder - 1 Teaspoon
Eggs - 2 (Large)
Butter - 3/4 Cup

Method

• Grease and dust a baking pan and keep it ready.
• Pre - Heat the Oven at 160 C.
• In a mixing bowl, Cream the sugar and butter well using a whisk.
• Add Vanilla essence to this and mix well.
• Add egg one by one and whisk it well.
• To this add the Buttermilk and whisk it in.
• Meanwhile, sift Maida, Cocoa Powder, Cinnamon Powder, Baking Powder twice and keep it aside.
• Now add the sifted Ingredients little by little into the Whisked ingredients and fold it in.
• To this, add the Mixed Fruits and Nuts and fold it in.
• Now pour this into the greased Baking tin and bake at 160C for 40 Minutes or till it is done.
• Cool this completely before serving.

Lunch Menu 22- Rice with Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry ), Keerai Masiyal ( Greens) and Vazhapoo Poriyal  (BananaFlower Dry)

This Lunch menu is very healthy with Greens, Yam and Banaflower.

Click on the links below for the recipe

• Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry )
• Vazhapoo Poriyal  (BananaFlower Dry) - Coming Soon 
• Keerai Masiyal ( Greens) (I have replaced Palak with Amaranth Leaves, You can use any Country Greens) 

Samai Kozhukattai (Little Millet)

One more recipe from my Mom's repertoire. After the millets started to be in rage, I ask her for recipes using these Millets and she immediately gives me a yummy and easy recipe.

Samai - 1 Cup
Yellow Moong Dal - 2 Tablespoon
Black peppercorns - 1 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Grated Coconut - 1/4 Cup (Optional)
Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Dry Red Chilly - 2
Gram Dal - 1/2 Teaspoon
Hing or Asafoetida - A generous Pinch
Salt - To Taste
Water - 3 Cups

Method

• In a mixer, add the Moong Dal, Samai, Cumin Seeds and Peppercorns and pulse it so it is all coarsely grounded.
• Place a Kadhai in stove and add oil and once the oil is hot, add the Mustard seeds and once it splutters add the red Chilly, Gram Dal and Saute for 10 seconds.
• Add the Asafoetida and add the water and Salt.
• Once the water starts boiling, add the mixture in the mixer and stir well.
• Check for seasoning and cover with a lid and cook till it is done or all water is gone.
• Once it is cooked, add the coconut and stir it well and switch off the flame.
• Once the mixture is warm enough for your hands to handle, take little portion of the mixture and shape into Kozhukattais. (Keep them in same size so they can get cooked evenly)
• Meanwhile, pour water into the idli pot and grease the Idly plates.
• Place the prepared Kozhukattais in the greased idly plates and steam them for 5-7 Minutes.

Notes

• It tasted good as such, if you want you can make Chutney or Sambhar.
• My mom said that once you cook the Samai , it should be kept covered throughout , while shaping them and after steaming them. After cooking, there were hardly any to keep as it was so tasty and healthy.

Ginger Rasam 

I use lots of Ginger and Asafoetida in my daily cooking as it aids in easy digestion. This Rasam recipe is something that I learnt from my mom. I love rasam , so she will make different varieties of Rasam. My Favorite is Paruppu Rasam, i will post the recipe for that soon. Now about this recipe, It has Ginger, Garlic etc that aids digestion.

 However, my mom always used to say, Ginger should be used in Moderation or else it could do harm to your health.

So I googled and found that we can consume 4 grams of Ginger /per day and it will work in favor, anything way beyond 4 Grams will cause harm to us. So I am sharing the recipe that I learnt from my mom to aid digestion.

I have also explained the method when to add Tamarind Pulp and water while Making Rasam. Try that Method and it will definitely enhance the Taste and Flavour.

Ingredients

Ginger - 2-3 Inch Piece (Peeled)
Garlic - 6 Pods (Peeled)
Red Dry Chillies - 2
Black pepper Corns - 1 Tablespoon (Adjust to Taste, I have made it spicy)
Cumin Seeds - 1 Teaspoon
Tamarind - Gooseberry Sized Soaked in a cup of Water.
Curry leaves - Few Leaves
Coriander Leaves - Few Sprigs
Tomato - 2 (Medium, Chopped)
Asafoetida and Turmeric Powder  - A generous Pinch
Salt - To Taste
Oil - To taste
Jaggery or Sugar  - a small piece (Very little, may be little less than 1/4 inch or else Rasam will be sweet)/ If adding Sugar add 1/4 teaspoon

Method

• Using a motor and Pestle, crush the following ingredients, Pepper Corns, Cumin Seeds, Ginger, Garlic, Red Chillies, alternatively you can grind it in a mixie. 
• I use motor and pestle as it gives a earthy Flavor.
• Keep a pot on stove and add a teaspoon of oil, once the oil is heated add the Mustard seeds and allow it to splutter.
• Then add the curry leaves and the grounded masala and saute for a minute and then add the Tomatoes.
• Then add the salt and cook till the Tomatoes is all mushy. 
• Meanwhile, extract tamarind Pulp from the Soaked tamarind.
• Once the Tomato is all cooked, add the Tamarind Pulp and add little less than required amount of water
• May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
• Retain 1/2 cup of Water from the required amount of water. 
• To this add Sugar/Jaggery, Asafoetida and Turmeric Powder and allow it to Boil.
• Let it boil till the raw Flavor is gone.
• Once the raw flavour is gone, add the 1/2 Cup of water and mix well.
• Switch off as soon as you see the water bubbling (Don't Over Boil it)
• Add lots of chopped Coriander Leaves and immediately cover with a lid
• Enjoy with Rice. 

Note

• Adding Jaggery/Sugar add depth of Flavor to the rasam.
• Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
• Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
• This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

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.

Tutti Fruitti bread 

I have loads of Bread recipe on my blog, this is one Bread that I always wanted to try as this is the Bread that we use buy from the Iyengar Bakery when I was young. We had a Bakery on our street corner, so we were aware of their Baking routine, so we will go and buy them as soon as they Bake them.

Ingredients

Maida or APF - 2.5 to 3.5 Cups (I used a little more than 3 Cups)
Warm Water - 1 Cup
Dry Instant Yeast - 1 Teaspoon
Salt - 1 Teaspoon
Sugar - 2-3 Tablespoon (I used 2 Tablespoon and it was mildly sweet, next time I will add 3 Tablespoon)
Butter or Olive Oil - 1 tablespoon (I used Butter, use Olive Oil for Vegan Version)

Tutti Frutti - 2-3 Tablespoons

Method

• In a mixing bowl, place the Warm Water and add Sugar to it and mix well. 
• To this add the yeast and mix well and keep this aside for 10 minutes or till the yeast is activated.
• To this add the butter, Flour, Salt and start kneading it.
• Then add Tutti Frutti and Knead it for 10  inutes till you get a soft, pliable dough.
• Depending on the quality of Maida, you may need anywhere between 2.5 Cups to 3 Cups.
• Now place this in a bowl and smear some oil if required and cover with a damp cloth and allow it to double in size.
• This may take 1-2 Hours depending on the climatic conditions.
• After it has doubled in size, remove it from the bowl and place it on the clean kitchen counter dusted with some flour.
• Punch the dough to get the air outside and start kneading the dough.
• Knead it for about 5-8 minutes.
• Now shape it into a loaf or bun or any desired shape.
• Place the loaf /Bun in the Greased loaf/Baking tin and allow it rise for 45-60 Minutes.
• This time also cover the Loaf with teh damp cloth.
• After 45-60 minutes, pre heat the oven at 180C for 10 minutes and brush the top of the Bread with milk or Egg or Oil.
• Bake the Bread at 180C for 30 minutes or till it is done.
• Cool it to room temperature before slicing.

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. 

Lunch Menu 21 - Rice with Garlic Curry (Poondu Kuzhambhu), Punjabi Bhindi (Ladiesfinger), Sukki Gobi (Cauliflower) and Coriander Mint Chutney 

Hi All, here is one more Lunch Menu from my Kitchen. You can make the Poondu Kuzhambhu a day in advance and can be stored for 2 days in Fridge.

Click on the Below Links for the Recipe:

• Poondu Kuzhambu ( Garlic Gravy)
• Cauliflower Sabzi (Cauliflower Dry)
• Punjabi Bhindi (Ladies Finger Fry)
• Coriander Mint Chutney

Mutter Paneer (Green Peas - Cottage Cheese Curry )


I am a huge lover of Paneer.When I was browsing my blog the other day, I found that I do not have the recipe for Mutter Paneer. I make it all the time, not sure how I missed to blog it. Anyway, better late than never. Right?

I noticed that I did not have Paneer Butter masala Recipe too? OMG I will make it and post it soon.

Ingredients

• Paneer – 200 Grams (Cut into 1” Cubes)
• Onion – 1 (Large, Finely Chopped)
• Tomato – 1 (Medium, Finely Chopped)
• Greens Peas – 1 Cup (Adjust to your Taste)
• Red Chilly powder – 1 Tablespoon
• Ginger garlic paste – 1 teaspoon
• Coriander Powder – 1 Teaspoon
• Garam Masala – ½ Teaspoon
• Fresh Coriander Leaves – Few Sprigs (Finely Chopped)
• Curd or Fresh Cream – 1 Tablespoon
• Kasoori Methi or Dry Fenugreek Leaves – 1 Teaspoon
• Oil – 1 Tablespoon
• Salt – To taste
• Turmeric Powder – ¼ Teaspoon
• Cumin powder – ¼ Teaspoon (Optional)
• Water – As Needed

Method

• Heat Oil in a Pan, and add onions and sauté till it is becomes transparent.
• Then add the finely chopped Tomato and salt and cook till it becomes mushy.
• Then add the Ginger garlic Paste and sauté till the raw flavor is gone.
• Then add all the Dry Masala powder and saute.
• Cover it with a lid and saute for 2-3 Minutes.
• If you feel the Masala is too Dry, then sprinkle some water.
• Add the Paneer cubes and saute, ensure that the Paneer is nicely coated with the cooking masala.
• After 2 minutes, add ½ cup of water and bring it to a boil.
• Then add the Greens Peas and cook for couple of minutes.
• Then crush the kasoori methi and mix well.
• Check Seasoning and add accordingly.
• Cook till the Peas are cooked, all raw falvours are gone.
• Then add a Tablespoon of Cream/ thick Curd and mix and leave for 10 seconds.
• Then switch off the flame and add Chopped Coriander Leaves and Serve with Roti or Rice.

Sprouted Green Moong Tikki (Sprouts Tikki)

I usually sprout Moong during the weekend and keep it for Salads. This week, I am feeling too bored to eat sprouts in Salad and so wanted to make something interesting with it. So I made some Tikkis. Believe you in, they tasted Yum and my mom could not even identify that I have made it with Moong Sprouts. I have used Potato only for Binding, if you want you can avoid it and used the alternatives that I have given in the notes.

Ingredients 

• Green Moong – 2 Cups (I have used Sprouted, you can use just soaked green Moong too)
• Potato – 1 (Small, Boiled)
• Onion – 1(Large, Finely Chopped)
• Green Chillies – 3 (Finely Chopped, Adjust to your taste)
• Garam Masala – A Generous Pinch
• Oil – 2-3 Tablespoon (For tava Frying)
• Salt – To taste

Method

• Grind the Sprouts with no or very little water into a Coarse paste.
• You can grind it smooth too, I prefer Coarse texture so I grinded it coarsely.
• Grinding it coarsely would ensure that it is crispy on the outside and soft on the inside.
• In a mixing bowl, add the coarsely grinded Sprouts, Mashed Potato, Onions, Green Chillies, Garam masala and Salt and Mix well.
• If you grind the Sprouts with no Water at all, then you can use only half of the potato.
• As usual, rest it for 15 minutes so flavors deepens.
• Then take lemon sized Balls of the prepared mixture and shape it into Tikkis.
• Heat the Tava with 2 tablespoon of Oil and once the oil is hot arrange these tikkis.
• Allow them to cook on Medium Heat on each side for 5 minutes and Serve.

Notes:

• If you grind the Moong with no Water, you need not add Potatoes too.
• If you are uncomfortable using Potatoes due to health reasons then you can use 1 or 2 slices of Bread, Besan, Rice Flour, Kuttu, Even Wheat Flour
• Experiment with flavours using Chilly powders, Ginger Garlic paste etc.
• Cook on Medium Flame to ensure that the Moong is cooked.

Tomato Rasam 

Tomato rasam does not need any introduction at all. It tastes Yum and I feels so satisfied when I drink some Rasam. I have posted other varities of Rasam in my blog. 

Ingredients

• Tomato – 2 (Large, Finely Chopped, Keep 1 Tablespoon of Chopped Tomatoes aside)
• Oil – 1 Teaspoon
• Garlic – 2+2 Pods (Peeled and Crushed)
• Mustard Seeds – ½ teaspoon
• Dry Red Chilly – 1
• Curry leaves – 4 (Finely Chopped)
• Cumin Seeds – ½ Teaspoon
• Pepper Corns – ½ Teaspoon
• Coriander Leaves – Few Sprigs (Finely Chopped)
• Tamarind Pulp – Extracted from Gooseberry Sized tamarind soaked in 1/2 Cups of Water for 15 minutes and extracted.
• Tuermeric Powder – A generous pinch.
• Salt – To taste
• Sugar – ¼ Teaspoon
• Asafoetida or Hing – A generous Pinch

 Method

• In a mixer, add red chilly, Cumin Seeds, pepper corns, Garlic and grind it.
• Heat some oil in a vessel and add the Grinded Masala and Sauté and then add Tomato and sauté.
• Add salt and cook till the Tomatoes are completely done and become mushy.
• If you want to save some cooking time, you can also grind Tomato and Add and cook it.
• Once the Tomato is all cooked, add the 1 Tablespoon of Tomatoes that we had set aside, Tamarind Pulp and add little less than required amount of water

• May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
• Retain 1/2 cup of Water from the required amount of water. 
• To this add Sugar/Jaggery, and Turmeric Powder and allow it to Boil.
• Let it boil till the raw Flavor is gone.
• Meanwhile lets prepare the tadka/Seasoning, Heat a Tadka Pan/Pan with a teaspoon of Oil/ghee.
• Once the oil is heated, add the Mustard seeds and allow them to splutter.
• Then add 2 pods of Crushed Garlic, Curry Leaves, Asafoetida and switch off the flame and keep this aside.
• Once the raw flavor is gone, add the 1/2 Cup of water and the 1 and mix well.
• Switch off as soon as you see the water bubbling (Don't Over Boil it)
• Add lots of chopped Coriander Leaves and the prepared Seasoning,  and immediately cover with a lid
• Enjoy with Rice. 

Note

• Adding Jaggery/Sugar add depth of Flavor to the rasam.
• Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
• Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
• This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

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.