Meal Preparation

Saturdays are usually a busy day for me as I spend most of my time to prepare for my weekday Meals.

 

 

I will chop my veggies, prepare My base gravy, soak and Make sprouts, Peel Garlic, Make my Ginger Garlic paste etc. So today I am going to share some prep that I did in my kitchen for the weekday.

 

I usually wash and dry all my veggies before chopping them. So that's the 1st thing I do as soon as I get up so the veggies are dried off. Even a drop of water on the veggies would spoil the whole pack, so be super careful. I also pat them dry between 2 kitchen towels before chopping them.

 

We consume loads of vegetables so I prepare loads of them, you can prepare them based on your consumption.

 

• Wash and pat dry all your veggies for chopping.
•  Prepare the Base Gravy and allow it to cool. Click here  for details on how to prepare this.

 

 

Take your French beans, Broad Beans etc and remove the strings and chop them as per the required size.

 

 

Peel the carrot skin and chop them, I needed them as Sticks so I have chopped them accordingly. .

 

 

Shred the cabbage and store.

 

 

Peel the Garlic Skin and keep it for later use like for making Tadka, Sauce etc.

 

 

 

I also got some Parwal , so I have cut them into Juliennes.

 

 

And some Bitter gourd sliced (This is not regular BG, I think its called as Kolkotta BG)

 

 

I also made some Schezuan Sauce , Click here for recipe

 

Also make Sprouts you require for the week and store them. Click here on How to make Sprouts.

 

 

 

Some Tips:

 

Invest in some Tupperware and Zip Lock bags. They help a long way in storing the prepared Veggies and Gravy.

 

I don't chop Watery veggies as in my experience , they spoil faster if they are chopped.

 

I also prepare Ginger Garlic paste and store them.

 

While packing, separate the portion you would cook and store them. Once you take them our of the refrigerator don't try to Freeze them again.

 

I also buy loads of Peas when they are in season and peel them and store them in smaller portions.

 

 

 

 

Potato Fry

I have so many recipes using Potatoes. I found this recipe in one of the Facebook Groups and I tried it immediately and it came out awesome.I am sure you can try it out with any other Tuber and it will work just fine.

Ingredients

Potatoes - 4 (Sliced into Discs with Skin on)
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Water - 1/2 Glass
Garam Masala - A generous Pinch
Salt - To taste
Oil - To Tawa Fry

Ingredients

• Wash the Potatoes well and place them in a Pressure cooker.
• Add all mentioned ingredients except Oil and Water and mix it well.
• Add add the water and mix it.
• Cover the Lid and put the weight on and allow it to cook for 1 whistle.
• The moment the 1st whistle starts whistle off the stove.
• Allow the pressure to cool down on it own. 
• Then you open the cooker, you will find that the Potatoes are done correctly.
• Meanwhile, warm a Pan and add 2 Tablespoon of Oil.
• Once the Oil is hot, take each piece of Potato and arrange them on the pan.
• Cook it for 3-5 minutes till it gets a nice Colour, do remember to flip it in between so both sides are Cooked well.

Lunch Menu 25 - Jeera Pulav, Potato Fry and Mutter Paneer

A simple, quick and easy recipe to put together. It is so easy to prepare, however, it looks like you have put so much effort.

Click on the below links for recipes:

• Jeera Pulav
• Potato Fry (Will Update soon)
• Mutter Paneer 

Vegetable Biriyani (With Curd Marinade)

I am a huge of Biriyani and make it at least twice a week. I make it in multiple methodology, using different Vegetable as the Main dish etc. You can visit some Biriyani recipes I have posted here.

This is one of the lazy style of me making Biriyani. However, this is so Yummy. Do try this style.

Ingredients

Onion - 1 (Large, sliced)
Tomato - 1 (Small, Chopped)
Mint - 1/2 Cup (Chopped)
Rice - 1 Cup
Vegetables of your choice - 1 Cup (I used Cauliflower, Green Peas, French Beans and Potatoes)
Red Chilly Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - A generous Pinch
Garam Masala - 1/4 teaspoon
Bay Leaf - 1
Ghee (Clarified Butter) - 1Teaspoon (optional)
Curd/Yoghurt - 1 Cup (Thick)
Water - 1 Cup
Oil - 1 Tablespoon
Salt - To taste

Method

• Wash and Soak rice in 1 cup of Water.
• In a mixing bowl, place the curd and whip it using a Whisk and then all the following ingredients Tomato,Mint, Vegetables, Red Chilly powder, Ginger Garlic Powder, Turmeric Powder, Garam Masala and mix well.
• Keep this aside till your rice soaks. I have sometimes covered it with a cling film and kept in refrigerator overnight and made Biriyani using it the next day and it works fine. 
• In a pan, warm some oil then add Bay Leaf, Onion and Saute it.
• Cook till the Onion becomes translucent and then add the prepared mixture soaked in yoghurt.
• Reduce the flame and cook it for 5-7 minutes. Do stir it in between to avoid it from burning.
• Meanwhile, switch on the rice in the electric Cooker. You can make it in regular vessel also.
• Once the water in the Rice Cooker starts boiling, add the cooked mixture and salt into the rice cooker.
• Give it a stir and put the lid back on and cook it till done.
• Once the rice is done, add Ghee and stir it well and Serve.
• If you are using a vessel, once you have cooked the Onion and yoghurt mixture for 5-7 minutes, add the water.
• Once the water starts boiling, add rice and cover it with a lid and cook till done. 

Paneer Pakora/Pakoda/Cottage Cheese Fritters 

I am a huge fan of paneer, I have lots of Paneer recipes in my blog, please check it here. I am sure all of us know how to make pakora/Fritters. The important part of this is to make a batter that gives yu tasty and crispy fritters.

Ingredients:

Paneer - 200 Gms
Besan/ChickPea Flour - 4 Tablespoon
Maida/APF - 1 Tablespoon
Rice Flour - 1 Tablespoon
Rava or Sooji or Cream of Wheat - 1 Tablespoon
Corn Flour - 1/2 Tablespoon
GInger Garlic Paste - 1/4 Teaspoon
Red Chilly Powder - 1/4 teaspoon
Garam Masala, Chat Masala, Asafoetida - A generous pinch of Each
Warm Oil - 1 Teaspoon
Oil - For Deep Frying
Water 1/4 Cup or as Required
Salt - To taste.

Method

• Heat Oil in a Pan/kadhai. 
• In a mixing bowl, place all the ingredients except Paneer, Oil and Water and whisk them together.
• To this add 1 teaspoon of warm oil and add water little by little to get a thick Batter consistency.
• Cut Paneer into cubes or strips.
• By this time, Oil should be at right temperature for deep frying.
• Test the oil by dropping a drop of batter, it should go down and then come up immediately. 
• If the batter sits in the bottom it keeps the oil is hot and if the batter browns immediately then the temperature is hot.
• Now that the oil, batter and Paneer is ready lets make some Hot Pakoras.
• Take a Paneer cube dip it in the prepared batter, allow it to coat it all over.
• Carefully drop this in the oil and fry it till gets a nice golden color.
• Using a slotted spoon remove the Paneer pakora and place it a a kitchen napkin to remove excess oil.
• Depending on the size of your kadai/pan you can drop 4-5 Paneer pakoras at a time.

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.

Broccoli Stir Fry - Indian Way 

I cant say I am a huge fan of this Vegetable, however , the bright Green Colour always intrigues me. However, I always scratch my head on how to cook without using it in pasta or without using Cheese. So this recipe is something I tried randomly with some Spice Powder that I had prepared in excess and it turned out to yum that I was eating it without wanting to share it with my hubby.

Ingredients

Broccoli - 1 Big Flower
Olive Oil / Butter - 2 Tablespoon
Salt - To taste
Gram Dal - 1 Teaspoon
Dry Red Chillies - 3-4 (Adjust to taste)

Method

·         Heat a kadhai and add the Gram dal (Channa Dal) and roast it on low/Medium Flame.

·         After 30-45 seconds add the Dry red chillies and sauté.

·         Sauté till the Dal changes color slightly. Keep a close eye as if it gets too roasted it will taste bitter and won’t be edible.

·         Remove from the stove and allow it to cool to room temperature.

·         Once it is cooled, take this in a mixer jar and grind this into a powder. I grinded mine coarsely as I like it that way.

·         Meanwhile, in the same pan, add 2 Tablespoon of Butter and add the chopped Broccoli and sauté.

·         After couple of minutes, add required amount of salt and cover and cook.

·         The steam generated by covering the pan should be enough to cook the broccoli.

·         If you still think its not enough, then sprinkle very little water and sauté.

·         Once the Broccoli is 3/4^th done, add the Coarsely done powder and Sauté.

·         Now sauté it without the cover for a minute or 2 and switch off.

·         The Broccoli should still be crunchy with a mild desi flavor from the freshly made Powder.

Ridge Gourd Thogayal (Perrkangai Thogayal)

 I have already posted the recipe to make Thogayal using Ridge Gourd Peel. In this recipe we use the Ridge Gourd. For the recipe usng the Peel Click Here. You can eat this Thogayal with Idly or Dosa or mix it with Rice and Ghee. 

Ingredients

Ridge Gourd - 1 Cup (I used 1 ridge Gourd)
Gram Dal  - 2 Tablespoon
Black Pepper - 1 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilly - 8 (Whole)
Tamarind - To Taste 
Oil - 1 Teaspoon
Salt - To Taste

Method

• In a Pan, warm the oil and add the Pepper, Cumin Seeds and Saute them for couple of seconds and then add Gram Dal and Red Chilly and saute.
• Saute them till the Gram Dal is done, be careful not to burn any ingredients. So saute them on Low flame.
• Once the gram dal is done, remove it in a Mixer and allow it to Cool Down.
• Once it has cooled down, add the tamarind and grind it into a Smooth paste.
• Meanwhile, in the same pan add the Ridge Gourd and cook it.
• Cook it till the Ridge Gourd is completely done. 
• Now add the Cooked Ridge Gourd to the Dal Paste and Grind well.

Kuthiraivali  Sambhar Sadham (Barnyard Millet - Lentil Rice)

One more Little Millet recipe. I saw this recipe on TV and tried it immediately the next day. Believe me you cannot make out the difference between Rice and Millet. This is a nice way to include more little millet into our diet. I have added whatever vegetables were available in my kitchen.

I have made this in Electric Rice Cooker and open vessel and it comes out well for me. However, when I tried this in cooker, it got burnt. I will try this again in cooker and share my results.

Millets are considered to be very healthy and is highly recommended for Diabetic and weight watchers.

Click here, For more recipes using Millets

Ingredients
Barnyard Millet - 1 Cup
Yellow Moong Dal - 1/4 Cup (Lentils)
Onion - 1 (Chopped)
Tomato - 1 (Chopped)
Ginger Pods -  6 Pods
Bottlegourd - 1/2 Cup
Carrot - 1 (Chopped)
Cauliflower - 2 Florets (Chopped)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Ghee or Clarified Butter - 1 Tablespoon (Optional)
Oil - 1 Tablespoon
Slat - To taste
Mustard Seeds - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Corinader leaves - For garnishing

Method

• Wash and soak yellow Moong Dal for 15 minutes in 1/2 Cup of water.
• Wash and soak the Millet for 15 minutes in 2.5 Cups of water.
• In a large vessel, heat the Oil, then add Mustard seeds and allow it to crackle.
• Then add Cumin seeds and then add Onion and saute it till done.
• Once it is done, add Tomatoes and cook till it is done.
• Then add the vegetables, Garlic and saute for couple of minutes.
• Then add Red Chilly powder, Coriander powder and turmeric powder and saute for couple of minutes.
• Then add the water (in which Millet and Dal is soaked) and allow it to boil.
• Once the water starts boiling add the soaked Yellow Moong dal and Millet.
• Cover it with a lid and cook.
• Stir it occassionally, and add Salt to taste.
• Cook it till the Millet and Dal is done.
• I will be done in 8-10 minutes.
• Once it is done switch off the flame and add finely chopped Coriander Leaves and Ghee and stir and serve.

 

Poondu Gravy (Garlic Gravy)    

Of late, I  have started a liking towards other gravies beyond Dal. I already have a recipe of Poondu Kulambhu in my blog, however, in this recipe you can incorporate lots of Garlic . I also find it visually appealing as the Garlic is Grinded and does not float which is something I am not too comfortable with.

                                                                                                            
                                   
Ingredients
Onion - 1 (Large, Peeled)
Tomato - 1 (Medium, Blanched)
Garlic - 20 -25 Pods (Peeled)
Oil - 2 Tablespoons (I used Gingelly Oil)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - A generous Pinch
Fenugreek Seeds - a Pinch
Tamarind Juice - 1/2 Cup (Made from soaking a gooseberry sized Tamrind in 1/2 cup of Water)
Currly leaves - Few Leaves
Salt - To taste

Method

• I have used a food processor for all the chopping work as I wanted them to be finely chopped. If you dont have a food processor you can Pulse them in mixer for a second and ensure that they are not completely pureed but it is chunky.
• Place the Onion and Garlic and pulse them in Food processor or Mixie so they are chunky.
• Puree the Tomato after removing the skin and I also added curry leaves to it and pureed.
• Now place a kadhai on stive and add the onion.
• Once the Oil is warm, add the fenugreek and immediately add the Onion - Garlic Mix and saute till they are cooked.
• This may take sometime between 5-8 minutes.
• Then add the Tomato puree and add the salt and cook for 2-3 minutes.
• Once you add the Tomato the mixture will begin to boil so be careful.
• Once the Tomato is done, add the Dry masala Powders (Turmeric, Coriander nad red chilly powder) and saute.
• Saute till the raw flavour of the masala is gone or till the oil oozes out.
• Now add the Tamarind pulp and mix it well.
• Check for salt and cover it with a Lid.
• Cook till the Tamarind Juice is cooked and the Oil separates from the gravy.
• Add the Black pepper powder and serve with Rice and Appalam.
• It also goes well with Appam, Dosa, idli etc.

Brown Rice Vegetable Pulav

The moment I hear the recipe name the one thing that comes to my mind is the Brown Rice ad with Chef  Sanjeev Kapoor. So I was always wanting to experiment different cuisines with Brown Rice. So some time last week, I made my first try with BR Veg Pulav and it tasted really good. So I felt motivated and tried with Brown Rice Dal Khichdi which was also yummy. I will share the BR Khichdi recipe sometime next week.

You can add any vegetables, Masalas that you have in your pantry. I have used what was available in my pantry on that. I have mildly spiced, if you want to make spicy, adjust to your preference.

Even though its seems like lot of work, it is not, each step will take a minute to 2 to complete. If your Rice is ready you can prepare this dish in less than 10 minutes.

Ingredients

Brown Rice - 1 Cup (Washed and Soaked in 2.5 cups of water for 30 minutes )
Onion - 1 (Medium, thinly sliced)
Cauliflower - 1/4 Cup (Broken into small florets)
Green Chilly - 1 (Slit)
Ginger Garlic Paste - 1 Teaspoon
Paneer or Cottage Cheese - 1/4 Cup (Cut into 1" cubes)
Potatoes - 1 (Large, washed and cut into 1" cubes)
Cinnamon, Cloves, Bay leaves, Aniseed - 1 Each
Green peas - 2 Tablespoon (Boiled)
Red Chilly Powder - 1 Tablespoon
Green Coriander Leaves - 1 Tablespoon (Finely Chopped)
Mint leaves - 2 tablespoon (Washed and roughly chopped)
Salt - To Taste
Oil - As required
Clarified Butter/Ghee - 1 Tablespoon (Optional)

Method

Cooking the Rice:

• In usually soak my Brown Rice in 3 Cups (For a Cup of Brown Rice) for 15 minutes and cook it for 5 whistles in a pressure cooker.
• As I was making Pulav, I reduced the water by 1/2 Cup and increased the soaking time. So for this pulav I soaked 1 Cup of brown Rice in 2.5 Cups of water for 30 minutes and cooked for 5 whistles.
• The above is only an indication and may change depending on your quality of Rice and maturity of rice etc.
• I have used authentic thick brown Rice and not Brown Rice Basmati Rice. You can use any Brown Rice variant that is available/you like.
• So cook the Brown Rice and keep it aside.

Cooking the Veggies:

• Place a tava/Kadhai on stove and add a tablespoon of oil and arrange the Potato cubes.
• leave on one side for 2-3 minutes and then flip it cook.
• If you think it is taking too long to cook, then cover the tava with a lid.
• Once the potatoes are half done, arrange the Paneer and cauliflower also and cook till the Potatoes,cauliflower and Paneer are done and gets a nice colour.

Onions and Spices:

• Meanwhile, place another Kadhai/Wok and add a little more than a Tablespoon of oil.
• Once the Oil is warm, add the Whole Garam masala (Cinnamon, Cloves, Bay leaves, Aniseed) and saute till they are done. This may take couple of seconds.
• To this add the onions and saute till they are done.
• Then add the Mint leaves, Ginger Garlic Paste and Saute for a minute or two.
• Add the Red chilly powder and saute it around and to this add the boiled Green peas and Saute.
• Now add the sauteed veggies also to this (Potatoes, Cauliflower and Paneer) and saute it around a bit.
• Ensure that you maintain the shape of these veggies and don't mash them.

The Final touch:

• After tossing all veggies together, add the cooked Brown Rice and toss it around.
• Cover and cook for a minute or two to just allow the veggies and rice to come together.
• Garnish with Green Coriander leaves and pour a tablespoon of rice.
• Enjoy your Yummy and Healthy Brown Rice.

 

Alo Stuffed Bread Pakora(Bhajji) with 1 Tablespoon of Oil 

During one of the sleepless nights, I went about browsing the channels and found a chef using this 1 Tablespoon of Oil technique instead of Deep Frying. I was thinking of some recipe to try it out and I had my lightbulb moment and decided to make some Bread Pakoras using the same technique. I have used Homemade Potato Bread and some leftover Potato Masala  to make this.

Believe me, it was tasting amazing and you can eat them without any guilt. As I used homemade Bread, I made Thicker Slices,you can use thin or thick slices and either way they will taste yum. Instead of Potato you can add any filling or any Sabzi which is leftover. I also had some Leftover Mint chutney that I added which took the Pakora to another level.

The major Trick in the recipe is the consistency of the batter. If you make this think the batter will runny and this technique wont work. On the other hand if the batter is Thick then you will face difficulty in smoothing them over the bread.

Basically take whatever is available in your kitchen and experiment with this technique.

I have found another technique to make these Pakoras with even less than 1 Tablespoon of Oil which I will share with you soon.

Ingredients
Bread Slices - 4 (As much as you need, I have used Homemade Whole Wheat Potato Bread)
Mint Chutney - 1 Teaspoon (As Required)
Potato Curry - As required
Besan/ Gram Flour - 2 Tablespoon
Hing or Asafoetida - A generous Pinch
Sooji or Semolina - 1 Teaspoon
Cornflour - 1/2 Tablespoon (Optional)
Water - 1/4-3/4 Cup (Based on Besan/Gram flour quality)
Hot Oil - 1 Teaspoon
Salt - To Taste
Oil - 1 Tablespoon for Making the Pakoras

Method

• In a mixing bowl, add the Gram flour,sooji,cornflour,salt and hot oil, asafoetida and mix them well.
• Adding Hot oil will ensure that the crust is crispy and the Batter absorbs less oil while cooking.
• Now add water little by little and mix well.This should be of Idli Batter consistency neither too thick nor too Thin.
• Heat a Non stick Tava and add a tablespoon of Oil.
  
• Circulate the Tava or griddle so that the whole Tava is smeared with Oil. 
• Now take the bread slices and smear some Mint Chutney on 2 slices.
• Now place the Potato Stuffing on one of the slices and place another slice smeared with mint chutney on top of this.
• Now take this sandwich and dip it in the prepared batter.
• Ensure that it is coated with batter from all sides.
• This was pretty easy and not as difficult as it sounds, however, if you a beginner then you can insert a toothpick into the sandwich to ensure that they don't fall apart when you dip them in the batter. 
• Once the Sandwich is coated with Batter from all sides, place this on the Hot Oil Smeared Tava or Griddle.
• Allow it to cook on one side (maybe a minute or 2) and flip and cook it.
• It will be crispy and would have got a nice colour. 
• As I had Thicker slices,my cooking time was more. I also cooked them on the sides.
• Now your Alo Stuffed Bread Pakora is ready to be gobbled. 

Bombay Veg Grilled Sandwich recipe 

I am sure you would noticed the new look of my Blog. I simply love it as it is simple and neat. I don't like anything that's too fancy. Anyway, during re-designing of my blog I was updating some tags and that's when I realized I did not have even a single Sandwich recipe on my Blog. This recipe is inspired from here. However I have adapted to my taste and what was available in my pantry.

Ingredients

Bread Slices - 6 or More (Depending on how many you want to eat)
Potatoes - 2 (Boiled, Peeled and Sliced into circles)
Onions - 2 (Peeled and Sliced into Circles)

For Marinade
Oil - 3 Tablespoon ( I used Olive Oil)
Red Chilly Powder - 1 Tablespoon
Salt - To taste
Cumin Powder - 1 Teaspoon

For Spread
Thick Curd/Yogurt - 1/2 Cup
Tomato Ketchup - 1 Tablespoon



Method

• In a plate, add some oil and to it add Red Chilly powder, Cumin Powder and Salt and Mix well.
• To this add the sliced Potatoes and coat them with the marinade. 
• If you have some time, you can allow it to rest for some time,however be careful as it will release water if you leave it for longer time. 
• Also add the sliced onion to the marinade and coat it well with the marinade.
• Now heat a Tava with some oil and once it is hot arrange the marinated potatoes and get them cooked and keep it aside.
• Now in the same tava cook the Marinated onions too.
• Now in a bowl, mix Curd and Ketchup well.
• Take a slice and spread the Yogurt- Ketchup mix on the bread slice. Spread this like how you will spread butter on Bread.
• Now on this place some Cooked potatoes and Onions and Cover with it another Bread slice.
• If you want, you can spread the Yogurt-Ketchup spread on this slice also, I did as I love Yogurt.
• I used a sandwich maker as I have one. So I pre heated my sandwich Maker and brushed some oil, then placed the prepared Sandwich in that and locked the sandwich maker.
• After a minute or so my Sandwich was ready.
• I also tried making this on the Tava top and it also turned out great.

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.

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) 

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.

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.