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!. 

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.

 

Detox Water 

I read lots of article around Detoxing our Body. Given our lifestyle and pollution, use of pesticides etc, the body accumulates loads of toxins so the article recommended Detoxing. When I started googling around it one recommendation I saw in many places is to use Detox Water. They were so many articles oh how to make them , sue them etc which one said multiple things though leaving me completely Confused. So I decided to make them at home and try. I tried couple of recipes and I personally liked couple of them. I will post those recipes one by one. 

Today, I will post one of the most basic, easy and famous Detox Water with Lemon and Ginger. 

Mint aids digestion and is good for Stomach
Lemons has a cleansing effect due to the citric acid in it 
Cucumber prevents water retention and has a cooling effect.

Ingredients
Lemon - 1 (Medium, thinly Sliced)
Cucumber - 1/2 (With Skin, Thinly Sliced)
Ginger - 1/2 Inch (Skin Removed, grated)
Mint Leaves - 10
Water - 1.5 Litres

Method

• Except ginger, we will add everything else with skin so wash them thoroughly.
• Use only Fresh Ingredients for making the Detox water, if not they have a very pungent taste and you wont be able to consume them.
• So always use Fresh Ingredients.
• In a Jug, pour clean drinking water, add the Mint Leaves, thinly sliced cucumber, thinly sliced Lemon and Grated Ginger.
• Keep it refrigerated overnight or 8 hours and  filter and drink the water from Morning onward.
• You can refill the jug with some more water and allow it to infuse and drink it throughout the day. 
• I prefer to refill 2 times, however the infusion is diluted compared to the 1st time.

Notes:

• I read somewhere that you should not drink Detox water in drink, so I dont drink them in Night.
• Bring the water to room temperature before drinking as otherwise you may catch cold.
• Throw away the Lemon , cucumber etc after 24 Hours and use the freshly cut ingredients.
• If you unable to consume the water within 24 Hours discard that too as it tends to become cloudy.

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. 

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.

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. 

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.

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. 

Barnyard Millet Upma (with Tamarind)/ Kuthiraivali Puli Upma

Millets is the New rage. I dont know for whatsoever reason I was not confiedent of cooking with them. My mom makes it a lot and love the taste if them. So this time I asked my hubby to buy a pack of Millets so I could try. It was so easy , I couldn't make out why I was so skeptical about cooking with them. I will post more Millet recipes soon. You can also make this Upma using Vegetables and without Tamarind also.

Ingredients

Barnyard Millet - 1 Cup (Washed and kept aside)
Water - 3 Cups
Oil - 2 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Groundnuts/Peanuts - 2 Tablespoon
Gram Dal - 1 Tablespoon
Salt - To taste
Hing or Asafoetida - A generous Pinch
Tamarind extract  - Goose Berry Sized (Soaked using 1 cup of water from the 3 cups of water given above )
Dry Red Chillies - 5 (Broken)

Method

• Place the pressure cooker on stove with 2 tablespoons of Oil.
• Once the Oil is hot, add the mustard seeds and allow them to splutter and immediatley add the Gram dal, Peanuts and saute them.
• Now add the Red Dry chillies and Asafoetida and saute
• To this add the Tamrind extarct and the 2 cups of water and allow them to boil.
• To this add the washed Barnyard Millet and stir and add salt.
• Cover the Pressure cooker lid with the whistke and cook for 1 whiste on low flame.

Note:

• I made the whole recipe of Low flame. If you plan to cook on high flame, keep a close eyes or else the Dal, groundut may get burnt.

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.

 

Apple Pie - With healthy Crust

I am a big fan of apple based baking after my successful attempts at Apple Roulade and Apple Cake. So this time I decided bake the famous Apple Pie. I have already posted the healthy version of crust that can be made here. You can either do the same crust but I made some changes to it and added some Wheat, Oats and APF and made it.

When you eat this you realize why it is called as a classic dish. Serve it with some vanilla Ice Cream and it tastes yum. I had sprinkled some sugar on the top of the Pie that's why you see some brown caramel on top of the pie.

Ingredients

For the Pie Crust:
Wheat  Flour - 1 Cup
Oats Flour - 1/2 Cup (I just used quaker Oats)
APF or Maida - 1/2 Cup
Milk - 1/2 Cup
Salt - a Pinch
Baking powder - 1/2 teaspoon


For the Pie Filling:
Apple - 2 (I used the Red ones, Peeled Cored and Sliced)
Cinnamon Powder - 1/2 teaspoon (I added more than 1/2 teaspoon as in my house they like apple-Cinnamon Combo)
Sugar - 2 - 3 Tablespoon (brown Sugar works best, as I did not have it I have used Regular Sugar)
Butter - 2-3 tablespoon
Wheat Flour - 2 Tablespoon (I used it to absorb moisture as I used Juicy apples, If you use Green apples you can skip this)

Method

Dry roast the Oats for couple of minutes and then grind it into a powder.

To this mix all the ingredients except milk and Oil

To this mixture, add butter and oil and rub it in till it looks like bread crumbs.

To this add milk little by little and knead it into a smooth dough

Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.

Divide the dough into 2 portions.

Now take a tart tin or Pie dish and slightly grease it with butter or oil

Take one portion of the Roll the prepared dough into big circle and place it on the Tart tin and cut off the extra edges.

Poke the Tart shell using a fork so the base is crispy.

Bake it for 10-15 minutes at 200C or it is golden brown. You can skip this step and Bake it along with the filling and the top sheet.

I do this as I like my Pie to be super crispy.

Meanwhile, take a mixing bowl and place the sliced apples, cinnamon powder, sugar,butter and wheat flour.

Place the prepared apple filling on prepared Pie/tart (Baked or not baled - It does not matter)

Now take the another portion of the prepared dough and using a rolling pin roll it into a circle.

Place this on top of the Pie and cut the extra frills.

Using a sharp knife make a cross of top of the pie.

I brushed some butter on top and I sprinkled some sugar on top of it for the caramely effect. 

You can sprinkle some sugar or not.

Now bake this in a pre -heated Oven at  180c for 50-60 minutes.

 

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. 

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.