Dear friends, wishing you all a Happy Vijayadasami. Here are some kolu pictures taken at my mother-in-law’s place in Pondicherry. See you all in my next post :)
A blog for Indian diabetic recipes and healthy recipes
CRACKED WHEAT RAVA PONGAL
This recipe is for my mother. My father is a diabetic and though his diet is controlled, there are some foods which he takes in moderation. These are particularly the ones which he loves like briyani, pongal, and SWEETS. I have been trying some to introduce some rice substitutions for my mom, which she can cook easily without going through a lot of trouble. When I say something like, “I tried this dish with cracked wheat or oats”, the first question that she asks me is “How does it taste”. You know how skeptical moms can be :( I hope she likes this picture of wheat pongal I have posted here and tries it soon. I have not used ghee here and still it tasted great. A spoonful of ghee or butter can also be added while seasoning.
INGREDIENTS:
Cracked wheat, 1 cup.
Moong dhal, ½ cup.
Ground pepper, 1 teaspoon.
Cumin seeds, 1 tablespoon.
Chopped cashews, 1 tablespoon.
Curry leaves, a handful.
Ginger, 1 small piece.
Green chili, 1 (optional).
Any cooking oil, 1 tablespoon.
Salt as per taste.
PREPARATION:
Dry roast the cracked wheat for 5 minutes and let it cool. Wash the moong dhal and cook it in a pressure cooker until it is well-cooked and turns mushy. Chop the ginger into fine pieces and slit the chili into 2 and keep aside. Heat a small pan with a tablespoon of oil. When the oil is hot enough, add the cumin seeds and cashews and fry for a minute until good smell comes cumin and the cashews turn brown. Then add the chopped ginger, curry leaves, and chili and fry everything for another minute. Now add the cooked dhal, cracked wheat with 2 cups of water along with salt, mix everything, and cook under medium flame until the whole dish turns to a pongal consistency. At this stage, add another tablespoon of oil or ghee and cook for a few more minutes under low flame. Switch off the stove and serve the hot pongal with coconut chutney and sambar.
REPOSTS FOR ITS A VEGAN WORLD - INDIAN EVENT
REPOSTS FOR ITS A VEGAN WORLD - INDIAN EVENT
I am reposting some of my recipes for Its A Vegan World Event, brainchild of
Vaishali and hosted by Erbe in cucina
Tofu and peas masala
Black chicpeas curry
Palak Tofu
Vaishali and hosted by Erbe in cucina
Tofu and peas masala
Black chicpeas curry
Palak Tofu
ONION AND CRANBERRY CHUTNEY
ONION AND CRANBERRY CHUTNEY
This chutney is the same as the onion and tomato chutney I make regularly, only this time I substituted the tomatoes with cranberries. This chutney was a little sour, so I added some jaggery to balance the taste. It tasted so good with idlis and dosas. I even paired this chutney with wheat rava idlis next day and it tasted good with those idlis too. The jaggery can be replaced with brown sugar, regular granulated sugar, or any artificial sweeteners.
INGREDIENTS:
Red onions, medium-sized, 2.
Cranberries, fresh or frozen, 1 cup.
Garlic, 2-3 cloves.
Red chilies, 3-4.
Asafetida, a pinch.
Jaggery or brown sugar, 1 teaspoon.
Salt as per taste.
Mustard seeds, 1 teaspoon.
Preparation:
Dice the onion into big chunks and keep aside. Heat a pan with some oil. When the oil is hot enough, ad the onions and sauté them for a few minutes until they turn brown, then add the garlic cloves, red chilies, asafetida, and cranberries and sauté everything for a few more minutes until the cranberries start to burst. Let it cool and grind everything into a smooth paste and add some salt and jaggery as per taste. Heat another small pan with some oil and when the turns is hot, add the mustard seeds and let it splutter. Pour this mixture over the chutney and mix well. Serve with idlis, dosas, and chapathis.
If needed, the chutney can be diluted with a little water and cooked under low flame for a few more minutes to get the desired consistency.
I made whole wheat pizza from scratch this weekend. I made the crust with whole wheat flour, 1 teaspoon of wheat germ, and ground flaxseeds. The crust tasted more or less similar to that of a regular pizza. The only topping I used here were some skim milk mozzarella cheese and caramelized onions. I cut the onions into long thin strips and sautéed them until they were brown and added it as the toppings. If you are crazy about onions like my hubby and I, you are sure to love this pizza :)
This chutney is the same as the onion and tomato chutney I make regularly, only this time I substituted the tomatoes with cranberries. This chutney was a little sour, so I added some jaggery to balance the taste. It tasted so good with idlis and dosas. I even paired this chutney with wheat rava idlis next day and it tasted good with those idlis too. The jaggery can be replaced with brown sugar, regular granulated sugar, or any artificial sweeteners.
INGREDIENTS:
Red onions, medium-sized, 2.
Cranberries, fresh or frozen, 1 cup.
Garlic, 2-3 cloves.
Red chilies, 3-4.
Asafetida, a pinch.
Jaggery or brown sugar, 1 teaspoon.
Salt as per taste.
Mustard seeds, 1 teaspoon.
Preparation:
Dice the onion into big chunks and keep aside. Heat a pan with some oil. When the oil is hot enough, ad the onions and sauté them for a few minutes until they turn brown, then add the garlic cloves, red chilies, asafetida, and cranberries and sauté everything for a few more minutes until the cranberries start to burst. Let it cool and grind everything into a smooth paste and add some salt and jaggery as per taste. Heat another small pan with some oil and when the turns is hot, add the mustard seeds and let it splutter. Pour this mixture over the chutney and mix well. Serve with idlis, dosas, and chapathis.
If needed, the chutney can be diluted with a little water and cooked under low flame for a few more minutes to get the desired consistency.
I made whole wheat pizza from scratch this weekend. I made the crust with whole wheat flour, 1 teaspoon of wheat germ, and ground flaxseeds. The crust tasted more or less similar to that of a regular pizza. The only topping I used here were some skim milk mozzarella cheese and caramelized onions. I cut the onions into long thin strips and sautéed them until they were brown and added it as the toppings. If you are crazy about onions like my hubby and I, you are sure to love this pizza :)
IDLI MILAGAI PODI
My dear friends Priya of http://ennsamaiyal.blogspot.com/ has awarded A giant bear hug award and Shobana of http://priars.blogspot.com/ has awarded me I love your blog award and tagged me. Thank you very much Priya and Shobana for making my day :) I am not doing my tag now since I have already posted my tags in my previous posts.
Dear Priya from http://recipes-priya.blogspot.com/ has awarded me The yum blog award, A giant bear hug award, and 360 foodie award. Thank you very much for these awards and reminding me about them Priya :)
Coming on to the recipe, I had this dish for the first time soon after my marriage when my mil prepared this for evening snack. Actually idli milagai podi is a very common evening snack in many Tamilian households. This is very easy to prepare too, takes just a few minutes if leftover idlis are at hand. This had to be eaten hot and when the idlis are crispy on the outside. I prepare this dish with sesame oil for a better taste. Another variation is the same dish can be made with bread too. This tastes really great and is much crispier than made with idlis but when bread is used, sesame oil is not ideal as it changes the taste of the dish. I have also included my mom’s idli milagai podi recipe here.
Coming on to the recipe, I had this dish for the first time soon after my marriage when my mil prepared this for evening snack. Actually idli milagai podi is a very common evening snack in many Tamilian households. This is very easy to prepare too, takes just a few minutes if leftover idlis are at hand. This had to be eaten hot and when the idlis are crispy on the outside. I prepare this dish with sesame oil for a better taste. Another variation is the same dish can be made with bread too. This tastes really great and is much crispier than made with idlis but when bread is used, sesame oil is not ideal as it changes the taste of the dish. I have also included my mom’s idli milagai podi recipe here.
FOR THE PODI:
Channa dhal, 1 cup.
Urad dhal, 1.
Mustard seeds, ½ teaspoon.
Fenugreek seeds, 2-3.
Salt as per taste.
Red chilies, around 15 (this can be increased or decreased according to personal preferences).
Curry leaves, 2 springs. (optional).
Asafetida, 1 pinch.
Dry roast the dhal one by separately and let it cool by spreading it on a plate covered with paper tissue or newspaper. Dry the chilies, mustard seeds, fenugreek seeds, and curry leaves and let them cool. Once everything is cooled, blend everything to a smooth powder along with some salt and asafetida making sure the jar of the mixie or blender is completely dry. Transfer the contents to an airtight container, let it rest by leaving the lid open for an hour. This can be stored for up to 3 months outside.
FOR MAKING IDLI MILAGAI PODI:
INGREDIENTS:
Leftover idlis, 4-5.
Idli podi, 2 tablespoons.
Sesame oil, 1-2 tablespoon.
Cut the idlis into small bite-size pieces. Heat a pan with a little bit of oil and add the idlis and turn everything for a few seconds until the idlis pieces are coated with oil. Then sprinkle the idli podi over the idlis, add some more oil and keep sautéing under medium-high flame for a few minutes until everything turns crisp. Serve hot and enjoy.
TRIED AND TASTED VIKI’S INDIAN CHICKEN CURRY IN OVEN:
I tried Viki's chicken and it came out very well. I took of photograph of the dish to share it with everybody. I made a few variations to the dish like sautéing the onions, tomatoes, ginger garlic paste, and powders (instead of ground ingredients she had made) and then adding it to the cut chicken and baking it. This taste was completely different from my usual chicken preparation. The flavors and very much concentrated and tasty. Next time, I am planning to follow her recipe as it is and cook the chicken.
TOFU AND PEAS MASALA
TOFU AND PEAS MASALA
This recipe was on my mind for long ever since I started cooking with tofu. It came out pretty good. Here I have fried the tofu a little bit to get that crispy brown color on tofu. The tofu can be added as such too. The same gravy can be used for paneer butter also.
INGREDIENTS:
1. Extra-firm or firm tofu, 1 small box.
2. Fresh or frozen green peas, 1 cup.
3. Medium-sized onions, 2.
4. Tomatoes, 2. Canned tomatoes works best too. If canned tomatoes are used, 1 cup is required.
5. Ginger-garlic paste, 1 teaspoon.
6. Almonds or cashews, around 8-10 pieces.
7. Red chilies, 3-4.
8. Coriander seeds, 1 tablespoon.
9. Cardamom seeds, 2.
10. Fennel seeds, ½ teaspoon.
11. Cinnamon, 1 small stick.
12. Paprika powder, 2 teaspoons. (optional).
13. Salt as per taste.
14. Cilantro for garnishing.
PREPARATION:
Dice the onions and tomatoes finely and keep aside. Drain the water from the tofu and pat it dry with a paper towel. Cut the tofu into bite-size pieces. Heat a pan with a tablespoon of oil and place the tofu pieces on the pan leaving sufficient space between each piece. Fry the tofu under medium flame for 10 minutes, taking 5 minutes for each side. Remove the tofu from the pan and let it cool. In the same pan, add another teaspoon of oil and add the cinnamon stick, cardamom pods, fennel seeds, coriander seeds and let everything fry for a minute. Then add the red chilies and fry for a few seconds. Transfer everything to a plate and let it cool. Add the diced onions to the same pan and sauté for a few minutes until onions turn brown. Then add the tomatoes and ginger-garlic paste and keep sautéing until everything is blended. Switch off the stove and let it cool. Grind the mixture into a smooth paste along the almonds and fried spices. The spices can also be ground separately and added to the blended onion and tomato paste. Transfer all the contents into the pan, add a teaspoon of oil, 1 cup of water, paprika powder, and salt as per taste and let it cook closed for 5-10 minutes under low flame. Add the fried tofu and peas, mix everything, and cook for 2 more minutes. Garnish with chopped cilantro and serve hot with chapathis. I am sending my recipe for Side Dish for Chapathi event hosted by Viki
MY RECIPES FOR 4 ONGOING EVENTS
I am reposting some of my recipes for the events hosted by Priti, Purva, Dhivya, Viki, and Sireesha.
FESTIVE FOOD EVENT FF
These are my entries for Festive Food Event FF hosted by Priti and Purva
Vinayaka Chadurdhi Celebrations
Walnut Halwa
SHOW ME YOUR OMELET EVENT
These are my entries for Show me Your Omelet Event hosted by Dhivya
Spinach omelet with egg whites
Vegetable Omelet
Cheese omelet with scallions
SIDE DISH FOR CHAPATHI EVENT
These are my entries for Side Dish for Chapathi Event hosted by Viki
Easy chicken kozumbu or gravy
Baked Vegetable Manchurian
Red bell pepper dhal
Black chickpeas curry
Palak tofu
Vegetable Kurma
Quick and easy moong dhal with red amaranth leaves
Soya gravy
Soya peas fry
SOUP 'N JUICE EVENT
These are my entries for Soup ‘N Juice Event hosted by Sireesha
Tomato and fava bean soup
Tomato soup with barley and pasta
Black bean soup
Spinach and barley soup
Tomato and basil soup
16 beans and pasta soup and red bell pepper soup
Middle Eastern lentil soup
Lima bean soup
Kale and white bean soup
Egg drop and egg noodles soup
FESTIVE FOOD EVENT FF
These are my entries for Festive Food Event FF hosted by Priti and Purva
Vinayaka Chadurdhi Celebrations
Walnut Halwa
SHOW ME YOUR OMELET EVENT
These are my entries for Show me Your Omelet Event hosted by Dhivya
Spinach omelet with egg whites
Vegetable Omelet
Cheese omelet with scallions
SIDE DISH FOR CHAPATHI EVENT
These are my entries for Side Dish for Chapathi Event hosted by Viki
Easy chicken kozumbu or gravy
Baked Vegetable Manchurian
Red bell pepper dhal
Black chickpeas curry
Palak tofu
Vegetable Kurma
Quick and easy moong dhal with red amaranth leaves
Soya gravy
Soya peas fry
SOUP 'N JUICE EVENT
These are my entries for Soup ‘N Juice Event hosted by Sireesha
Tomato and fava bean soup
Tomato soup with barley and pasta
Black bean soup
Spinach and barley soup
Tomato and basil soup
16 beans and pasta soup and red bell pepper soup
Middle Eastern lentil soup
Lima bean soup
Kale and white bean soup
Egg drop and egg noodles soup
QUINOA PULAV
QUINOA PULAV
I started cooking with quinoa recently only after hearing the benefits about this super grain. This is my first attempt cooking with quinoa. I added only garam masala powder since the grains were very small and I didn’t want to bite into whole spices. If needed, a bay leaf can be added while cooking and removed just before serving. It did taste pretty good and the pulav was not too mushy. This can be had with a simple raita and pickle since quinoa is already a protein source and pairing it with chicken or fish is not ideal. Any vegetable side dish like baigan bhartha goes well with this pulav. Here are some interesting facts about quinoa: Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.It has magnesium, fiber, manganese and copper.
I started cooking with quinoa recently only after hearing the benefits about this super grain. This is my first attempt cooking with quinoa. I added only garam masala powder since the grains were very small and I didn’t want to bite into whole spices. If needed, a bay leaf can be added while cooking and removed just before serving. It did taste pretty good and the pulav was not too mushy. This can be had with a simple raita and pickle since quinoa is already a protein source and pairing it with chicken or fish is not ideal. Any vegetable side dish like baigan bhartha goes well with this pulav. Here are some interesting facts about quinoa: Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.It has magnesium, fiber, manganese and copper.
INGREDIENTS:
Quinoa, 1 cup.
Red onion, medium size, 1.
Roma tomatoes, 2.
Green chilies, 2-3.
Chopped vegetables like green beans, cauliflower, carrots around 1 cup.
Green peas, ¼ cup.
Ginger-garlic paste, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Chili powder, ½ teaspoon.
Garam masala powder, 2 teaspoons.
Salt as per taste.
Chopped mint and cilantro, 1 cup.
Water, 1-3/4 cups.
Salt as per taste.
PREPARATION:
Wash the quinoa grains well and soak them water for 20 minutes. Dice the onion and tomatoes finely and slit the green chilies into two. Heat a pan with some oil. When the oil is hot enough, add the diced onions and sauté it for a few minutes. When the onions turn brown, add the diced tomatoes, green chilies, and ginger-garlic paste and keep sautéing until everything is well blended. Now add chili powder, garam masala, and turmeric powder along with the chopped vegetables and green peas and keep sautéing under medium flame until the veggies are partially cooked and the masala powders lose their raw smell. Add salt and water and let it come to a boil. Then lower the flame and add the quinoa grains and mix everything well. Cook closed under low flame for 10 minutes until the grains are cooked and the dish turns a little bit dry. Switch off the stove and let it cool for 5 minutes. Add the chopped mint and cilantro leaves and fluff the grains with the fork. Serve with raita and pickle.
Quinoa, 1 cup.
Red onion, medium size, 1.
Roma tomatoes, 2.
Green chilies, 2-3.
Chopped vegetables like green beans, cauliflower, carrots around 1 cup.
Green peas, ¼ cup.
Ginger-garlic paste, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Chili powder, ½ teaspoon.
Garam masala powder, 2 teaspoons.
Salt as per taste.
Chopped mint and cilantro, 1 cup.
Water, 1-3/4 cups.
Salt as per taste.
PREPARATION:
Wash the quinoa grains well and soak them water for 20 minutes. Dice the onion and tomatoes finely and slit the green chilies into two. Heat a pan with some oil. When the oil is hot enough, add the diced onions and sauté it for a few minutes. When the onions turn brown, add the diced tomatoes, green chilies, and ginger-garlic paste and keep sautéing until everything is well blended. Now add chili powder, garam masala, and turmeric powder along with the chopped vegetables and green peas and keep sautéing under medium flame until the veggies are partially cooked and the masala powders lose their raw smell. Add salt and water and let it come to a boil. Then lower the flame and add the quinoa grains and mix everything well. Cook closed under low flame for 10 minutes until the grains are cooked and the dish turns a little bit dry. Switch off the stove and let it cool for 5 minutes. Add the chopped mint and cilantro leaves and fluff the grains with the fork. Serve with raita and pickle.
AWARDS AND VINAYAKA CHADURDHI CELEBRATIONS
AWARDS AND VINAYAKA CHADURDHI CELEBRATIONS
Happy Vinayaka Chadurdhi friends. Here is a photo of the celebrations at my home. We couldn’t get a clay Ganesh idol here, I have some small Ganesh statues with which I performed my puja. The neiveidiam I made were kozukattais, black chickpeas sundal, pongal, and vadas.
OATMEAL THAIR SADAM (OATMEAL WITH YOGURT)
OATMEAL THAIR SADAM (OATMEAL WITH YOGURT)
Dear friends, how are you all doing? We have settled down in our apartment, actually I finished unpacking and arranging everything the same week itself, I needed some more time with my short-term course I am doing with Penn Foster University and I am almost there. I am posting a photo of my kitchen in this post. Hope you all like my new kitchen.
Coming to the recipe, these days I have been substituting oatmeal for rice very often. This was one such crazy day when I thought if oatmeal goes well with sambar and pongal, why not try it with curd rice, anyway I love my curd rice to be gooey. I was very reluctant to post this recipe, though I had taken a few photographs of the dish. This afternoon I mentioned about this dish to my friend Viki on the phone and she seemed to like it very much, now I finally got the courage to post this recipe. Actually I loved this dish very much, this was much lighter and there was no significant taste difference at all. It went very well with pickle and I love this healthy version of curd rice. Here goes the recipe:
INGREDIENTS:
Regular whole-grain oatmeal, 1 cup.
Nonfat or low-fat plain yogurt, 1 cup.
Salt as per taste.
Mustard seeds, ½ teaspoon.
Broken red chilies or slit green chilies, 2.
Asafetida, 1 pinch.
Ginger, 1 very small piece.
Curry leaves, 1 sprig.
Wheat bran and ground flaxseed powder, 1 teaspoon of each, (optional).
PREPARATION:
Cook the oatmeal with water according to the package instructions and let it cool. I have added a teaspoon of wheat bran and flaxmeal to the oatmeal, these can be omitted too. Transfer the yogurt to a bowl, add salt and the cooled oatmeal and mix well. If needed, some water can be added to get the desired consistency. Meanwhile, heat a small pan and when the oil turns hot, add the mustard seeds and let it splutter. Then add the broken chilies, curry leaves, ginger, and asafetida powder and fry for a few seconds. Pour the contents of the pan over the curd and oatmeal mixture and mix well. Serve with any spicy side dish or pickle and enjoy.
Coming to the recipe, these days I have been substituting oatmeal for rice very often. This was one such crazy day when I thought if oatmeal goes well with sambar and pongal, why not try it with curd rice, anyway I love my curd rice to be gooey. I was very reluctant to post this recipe, though I had taken a few photographs of the dish. This afternoon I mentioned about this dish to my friend Viki on the phone and she seemed to like it very much, now I finally got the courage to post this recipe. Actually I loved this dish very much, this was much lighter and there was no significant taste difference at all. It went very well with pickle and I love this healthy version of curd rice. Here goes the recipe:
INGREDIENTS:
Regular whole-grain oatmeal, 1 cup.
Nonfat or low-fat plain yogurt, 1 cup.
Salt as per taste.
Mustard seeds, ½ teaspoon.
Broken red chilies or slit green chilies, 2.
Asafetida, 1 pinch.
Ginger, 1 very small piece.
Curry leaves, 1 sprig.
Wheat bran and ground flaxseed powder, 1 teaspoon of each, (optional).
PREPARATION:
Cook the oatmeal with water according to the package instructions and let it cool. I have added a teaspoon of wheat bran and flaxmeal to the oatmeal, these can be omitted too. Transfer the yogurt to a bowl, add salt and the cooled oatmeal and mix well. If needed, some water can be added to get the desired consistency. Meanwhile, heat a small pan and when the oil turns hot, add the mustard seeds and let it splutter. Then add the broken chilies, curry leaves, ginger, and asafetida powder and fry for a few seconds. Pour the contents of the pan over the curd and oatmeal mixture and mix well. Serve with any spicy side dish or pickle and enjoy.
Brown Rice Uppu urundai
This is an ideal evening snack and it is not deep-fried. It can be had by itself but I love having these with coconut chutney. My MIL makes this an evening snack very often. Whenever she grinds the batter for idlis and dosas, she takes some of the rice batter and makes uppu urundai out of the batter. I find this method very easy. Here, I have used brown rice instead of regular rice.
INGREDIENTS:
Brown rice, 1 cup.
Mustard seeds. ¼ teaspoon.
Red chilies, 2.
Channa dhal, 1 tablespoon.
Broken cashews, 1 tablespoon.
Salt as per taste.
Chopped cilantro, ¼ cup.
Curry leaves, 1 sprig.
PREPARATION:
Wash the rice and soak it for 3-4 hours. Grind the rice along with some salt until its smooth. I used a blender for grinding. Add one more cup of water to this batter. Heat a pan with some oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the broken red chilies, channa dhal, cashews and fry for a few seconds until everything is brown. Then add the chopped cilantro and curry leaves and the ground rice batter and mix well. Keep mixing under medium flame until the batter starts to thicken and forms into a large dough. It should be firm enough to make small balls out of it. To test the dough, take a pinch of the dough and roll it. The ball will be formed very easily if the consistency is right. Make similar balls from the dough. I have formed small bite-sized balls, so they can easily had with a fork. Then steam the balls for 15 minutes. I used an idli cooker to steam them by arranging them on the idli plates and then steaming them. Serve them with coconut chutney or tomato chutney.
KATHRIKAI MURUNGAKAI PORIYAL (EGGPLANT AND DRUMSTICK CURRY)
KATHRIKAI MURUNGAKAI PORIYAL (EGGPLANT AND DRUMSTICK CURRY)
This is my mom’s favorite poriyal. She makes this often. I never liked this poriyal that much before I got marriage. These days, I am crazy about eggplants and it has been one of my favorite veggies ever since. There are different variations to this poriyal. My mil adds tomato to this poriyal and sometimes my mom adds a potato cut into small cubes and then tops it off with grated coconut. It tastes great both ways. I make it with a slight twist by adding a teaspoon of sambar powder.
This is my entry for Fall in love with Brinjal event hosted by Sanghi from http://www.sanghi-tastybites.blogspot.com/
INGREDIENTS:
Eggplants, medium-sized, 3. If Japanese eggplants are used, only one is required.
Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are available in regular Indian stores.
Small onions, 2.
Mustard seeds, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon (optional).
Salt as per taste.
Curry leaves and cilantro for garnishing.
PREPARATION:
Dice the onion finely. Cut the drumsticks into long thin pieces. If a thick drumsticks are used, peel the other skin. Cut the eggplant into small pieces and put them in cold water to prevent them from blackening. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and sauté for a few minutes until the onions turn brown. Then add the drumsticks, along with the powders, ginger-garlic paste, and salt as per taste. Add enough water just to cover the drumstick and cook closed under medium flame for 10 minutes until the drumsticks are well cooked. Then add the chopped eggplant pieces and mix well. Cook closed under low-to-medium flame until the eggplants are tender and the curry is dry. Switch off the stove, garnish the dish with curry leaves and cilantro and serve hot with rice or chapathis.
Variation: The drumsticks can be cooked in microwave and then added along with eggplants to reduce cooking time.
This is my mom’s favorite poriyal. She makes this often. I never liked this poriyal that much before I got marriage. These days, I am crazy about eggplants and it has been one of my favorite veggies ever since. There are different variations to this poriyal. My mil adds tomato to this poriyal and sometimes my mom adds a potato cut into small cubes and then tops it off with grated coconut. It tastes great both ways. I make it with a slight twist by adding a teaspoon of sambar powder.
This is my entry for Fall in love with Brinjal event hosted by Sanghi from http://www.sanghi-tastybites.blogspot.com/
INGREDIENTS:
Eggplants, medium-sized, 3. If Japanese eggplants are used, only one is required.
Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are available in regular Indian stores.
Small onions, 2.
Mustard seeds, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon (optional).
Salt as per taste.
Curry leaves and cilantro for garnishing.
PREPARATION:
Dice the onion finely. Cut the drumsticks into long thin pieces. If a thick drumsticks are used, peel the other skin. Cut the eggplant into small pieces and put them in cold water to prevent them from blackening. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and sauté for a few minutes until the onions turn brown. Then add the drumsticks, along with the powders, ginger-garlic paste, and salt as per taste. Add enough water just to cover the drumstick and cook closed under medium flame for 10 minutes until the drumsticks are well cooked. Then add the chopped eggplant pieces and mix well. Cook closed under low-to-medium flame until the eggplants are tender and the curry is dry. Switch off the stove, garnish the dish with curry leaves and cilantro and serve hot with rice or chapathis.
Variation: The drumsticks can be cooked in microwave and then added along with eggplants to reduce cooking time.
MINT AND CILANTRO CHUTNEY – A DIFFERENT METHOD
MINT AND CILANTRO CHUTNEY – A DIFFERENT METHOD
This chutney recipe was a sudden idea with the change of plans for dinner last week. I was about the start preparing regular mint and cilantro chutney with idlis one evening when my hubby said that he didn’t want coconut in the chutney. I have never prepared mint chutney without cilantro and started to wonder whether it would be creamy without adding coconut. Then I got this idea of adding walnuts to the chutney and it did turn out pretty tasty. I added some onions to the chutney, which is variation from my regular. It was indeed creamy and healthy. We liked it with idlis. This goes well with chapathis also.
INGREDIENTS:
Mint and cilantro, 1 big bunch of each.
Red onion, small, 1.
Green chilies, 2-3.
Ginger, 1 small piece.
Tamarind, 1 small lemon-sized ball.
Chopped walnuts, 2 tablespoons.
Mustard seeds, ¼ teaspoon.
Salt as per taste.
PREPARATION:
Extract thick juice from the tamarind and keep aside. Remove the leaves of the mint and cilantro and wash them well. Dice the onion finely and slit the chilies into 2. Chop the ginger into small pieces. Heat a pan with a teaspoon of oil. When the oil turns hot, add the chopped onion and keep sautéing it until it is tender. Then add the chilies, ginger pieces, and the mint and cilantro leaves and sauté for a few more minutes until the leaves have wilted. Switch off the stove and let it cool. Once the mixture is cooled, add the contents to a blender along with the tamarind juice, chopped walnuts, and salt as per taste and blend it into a smooth paste. Transfer the chutney into a bowl. Heat a small pan with a teaspoon of oil. When the oil turns hot, add the mustard seeds and let it splutter. Pour the hot oil over the chutney, mix well, and serve with idlis, dosas, and rotis.
This chutney recipe was a sudden idea with the change of plans for dinner last week. I was about the start preparing regular mint and cilantro chutney with idlis one evening when my hubby said that he didn’t want coconut in the chutney. I have never prepared mint chutney without cilantro and started to wonder whether it would be creamy without adding coconut. Then I got this idea of adding walnuts to the chutney and it did turn out pretty tasty. I added some onions to the chutney, which is variation from my regular. It was indeed creamy and healthy. We liked it with idlis. This goes well with chapathis also.
INGREDIENTS:
Mint and cilantro, 1 big bunch of each.
Red onion, small, 1.
Green chilies, 2-3.
Ginger, 1 small piece.
Tamarind, 1 small lemon-sized ball.
Chopped walnuts, 2 tablespoons.
Mustard seeds, ¼ teaspoon.
Salt as per taste.
PREPARATION:
Extract thick juice from the tamarind and keep aside. Remove the leaves of the mint and cilantro and wash them well. Dice the onion finely and slit the chilies into 2. Chop the ginger into small pieces. Heat a pan with a teaspoon of oil. When the oil turns hot, add the chopped onion and keep sautéing it until it is tender. Then add the chilies, ginger pieces, and the mint and cilantro leaves and sauté for a few more minutes until the leaves have wilted. Switch off the stove and let it cool. Once the mixture is cooled, add the contents to a blender along with the tamarind juice, chopped walnuts, and salt as per taste and blend it into a smooth paste. Transfer the chutney into a bowl. Heat a small pan with a teaspoon of oil. When the oil turns hot, add the mustard seeds and let it splutter. Pour the hot oil over the chutney, mix well, and serve with idlis, dosas, and rotis.
Variation: The tamarind juice can be substitued with 2 tablespoons of lemon juice.
FRIED TOFU PATTIES
FRIED TOFU PATTIES
This is yet another great snack idea for tofu lovers like me. This fried tofu was crispy on the outside and soft inside with a delicate flavor of soy sauce going throughout. Here I have coated the tofu lightly with breadcrumbs. If needed, marinated tofu can also be used here and the tofu can be thickly coated with breadcrumbs.
INGREDIENTS:
Extra firm tofu, 1 packet.
Egg whites, ½ cup.
Breadcrumbs, 1 cup.
Soy sauce, ½ teaspoon.
Chili powder, ¼ teaspoon, (optional).
Salt as per taste.
Oil for shallow frying.
PREPARATION:
Cut the tofu in big half-inch thick slices. Remove the excess moisture from the slices by patting them dry with paper towels. Beat the egg whites, soy sauce, chili powder, and salt together. Heat around 3/4th cup of oil in a pan. Meanwhile create a work station with the breadcrumbs on a plate first, egg whites next to that, and the tofu adjacent to the egg whites. Dip the tofu slices in the egg whites and then coat them with the bread crumbs and shallow fry the tofu slices in hot oil for a few minutes each side until they are golden-brown. Serve hot with ketchup or soy sauce.
This is yet another great snack idea for tofu lovers like me. This fried tofu was crispy on the outside and soft inside with a delicate flavor of soy sauce going throughout. Here I have coated the tofu lightly with breadcrumbs. If needed, marinated tofu can also be used here and the tofu can be thickly coated with breadcrumbs.
INGREDIENTS:
Extra firm tofu, 1 packet.
Egg whites, ½ cup.
Breadcrumbs, 1 cup.
Soy sauce, ½ teaspoon.
Chili powder, ¼ teaspoon, (optional).
Salt as per taste.
Oil for shallow frying.
PREPARATION:
Cut the tofu in big half-inch thick slices. Remove the excess moisture from the slices by patting them dry with paper towels. Beat the egg whites, soy sauce, chili powder, and salt together. Heat around 3/4th cup of oil in a pan. Meanwhile create a work station with the breadcrumbs on a plate first, egg whites next to that, and the tofu adjacent to the egg whites. Dip the tofu slices in the egg whites and then coat them with the bread crumbs and shallow fry the tofu slices in hot oil for a few minutes each side until they are golden-brown. Serve hot with ketchup or soy sauce.
ANGEL HAIR PASTA UPMA
ANGEL HAIR PASTA UPMA
This recipe idea is from my hubby. I bought a pack of Angel hair pasta recently made a regular pasta dish the next day. My hubby said that it tasted like vermicelli and why don’t we try making semiya upma with it. I prepared upma with this pasta that week. He liked this upma so much that I made it again for dinner the very same week. This upma goes well with coconut chutney although my favorite combination is with meen kuzumbu or fish gravy.
INGREDIENTS:
Whole wheat Angel hair pasta, 6 ounces.
Onion, medium-sized, 1.
Green chilies, small, 2.
Ginger-garlic paste, 1 tsp, (optional).
Salt as per taste.
Mustard seeds. ½ teaspoon.
Chopped cashews, 1 tablespoon.
Curry leaves, 1 twig.
Chopped cilantro 2 tablespoons.
This recipe idea is from my hubby. I bought a pack of Angel hair pasta recently made a regular pasta dish the next day. My hubby said that it tasted like vermicelli and why don’t we try making semiya upma with it. I prepared upma with this pasta that week. He liked this upma so much that I made it again for dinner the very same week. This upma goes well with coconut chutney although my favorite combination is with meen kuzumbu or fish gravy.
INGREDIENTS:
Whole wheat Angel hair pasta, 6 ounces.
Onion, medium-sized, 1.
Green chilies, small, 2.
Ginger-garlic paste, 1 tsp, (optional).
Salt as per taste.
Mustard seeds. ½ teaspoon.
Chopped cashews, 1 tablespoon.
Curry leaves, 1 twig.
Chopped cilantro 2 tablespoons.
PREPARATION:
Cook the pasta as per the package instructions and drain the water. The pasta should not be overcooked. Dice the onion finely and split the green chilies into two. Heat some oil in a pan and when the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the cashews and fry for a few seconds until the cashews turn brown. Then add the chopped onions and green chilies along with ginger garlic paste and salt and sauté for a few minutes until everything is tender. Switch off the stove and add the pasta and mix everything well breaking the pasta into small pieces while mixing. Garnish with curry leaves and cilantro and serve hot with coconut chutney or pickle.
EASY CHICKEN KOZUMBU OR GRAVY
EASY CHICKEN KOZUMBU OR GRAVY
This is my MIL’s recipe. This is a Sunday breakfast special at my in-laws place. We usually have this as a side dish for idlis or dosas. This can be had a side with rice and rotis too but this dish is super spicy. The spice level can be adjusted according to personal preferences. We usually add a lot of heat to non-vegetarian dishes. The chicken can also be substituted with lamb but the cooking time for lamb should be increased accordingly. The time taken to cook this dish is usually 20-25 minutes.
INGREDIENTS:
Chicken, 1 lb.
Red onions, medium-sized 4.
Roma tomatoes, medium-sized, 3.
Ginger-garlic paste, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Chili powder, 4 teaspoons.
Coriander powder, 4 teaspoons.
Ground black pepper, 1 teaspoon.
Garam masala or chicken masala (optional), 1 teaspoon.
Curry leaves, 1 spring.
Chopped cilantro, ½ cup.
Salt as per taste.
Thalipu vadakam (optional), 1/4 teaspoon.
PREPARATION:
Clean the chicken and cut it into bite-size pieces. Dice the onions and tomatoes finely. Take a pressure cooker or pressure pan and add the chicken pieces, diced tomatoes, onions, chili powder, coriander powder, garam masala, turmeric powder, ginger-garlic paste and salt and mix everything once. Pour water in the cooker just enough the cover the chicken. Cook the chicken for up to 3-4 whistles and switch off the stove to let the pressure down. Heat another pan with a teaspoon of oil. Add the vadakam and let it fry for a few seconds. Then add the cooked chicken gravy along with ground pepper, curry leaves, and cilantro and let it cook for 5 more minutes until the desired consistency is reached. Serve hot with rice, idlis, dosas, or breads.
NOTE: Thalipu vadakam is a mixture of fenugreek seeds, cumin, mustard seeds mixed with dried pearl onions and garlic. We usually add it as a seasoning for gravies like sambar, rasam etc. Another seasoning method used by my MIL is that she fries a teaspoon of very finely chopped onions until they are brown and adds it on top of the gravy. This also gives a good flavor to the dish.
This is my MIL’s recipe. This is a Sunday breakfast special at my in-laws place. We usually have this as a side dish for idlis or dosas. This can be had a side with rice and rotis too but this dish is super spicy. The spice level can be adjusted according to personal preferences. We usually add a lot of heat to non-vegetarian dishes. The chicken can also be substituted with lamb but the cooking time for lamb should be increased accordingly. The time taken to cook this dish is usually 20-25 minutes.
INGREDIENTS:
Chicken, 1 lb.
Red onions, medium-sized 4.
Roma tomatoes, medium-sized, 3.
Ginger-garlic paste, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Chili powder, 4 teaspoons.
Coriander powder, 4 teaspoons.
Ground black pepper, 1 teaspoon.
Garam masala or chicken masala (optional), 1 teaspoon.
Curry leaves, 1 spring.
Chopped cilantro, ½ cup.
Salt as per taste.
Thalipu vadakam (optional), 1/4 teaspoon.
PREPARATION:
Clean the chicken and cut it into bite-size pieces. Dice the onions and tomatoes finely. Take a pressure cooker or pressure pan and add the chicken pieces, diced tomatoes, onions, chili powder, coriander powder, garam masala, turmeric powder, ginger-garlic paste and salt and mix everything once. Pour water in the cooker just enough the cover the chicken. Cook the chicken for up to 3-4 whistles and switch off the stove to let the pressure down. Heat another pan with a teaspoon of oil. Add the vadakam and let it fry for a few seconds. Then add the cooked chicken gravy along with ground pepper, curry leaves, and cilantro and let it cook for 5 more minutes until the desired consistency is reached. Serve hot with rice, idlis, dosas, or breads.
NOTE: Thalipu vadakam is a mixture of fenugreek seeds, cumin, mustard seeds mixed with dried pearl onions and garlic. We usually add it as a seasoning for gravies like sambar, rasam etc. Another seasoning method used by my MIL is that she fries a teaspoon of very finely chopped onions until they are brown and adds it on top of the gravy. This also gives a good flavor to the dish.
SOY GRANULES STUFFED BUNS
SOY GRANULES STUFFED BUNS
Ever since I saw Usha’s oats pav bread, I really got hooked on to her recipe. This is the second time I made them and I tried to add stuffing to the buns instead of having of them as pav. Thanks a lot Usha for this amazing bread. The stuffing I have used here is a side dish I made that day for our lunch. I stuffed the leftovers in the buns and voila..a tasty evening snack to go with tea. I am not posting the recipe for the bread since it is not my recipe. The only change I made in her recipe was that I used whole wheat flour instead of all-purpose flour, still the texture of the bread was not so dense compared to regular whole wheat bread. For the oats pav recipe, please click here:
www.veginspirations.blogspot.com/2009/06/oat-pav-bread.html
INGREDIENTS FOR THE STUFFING:
- Soya nuggets or granules around 1 cup.
- Onions, large-1.
- Ginger-garlic paste- 1 teaspoon.
- Chili powder.
- Fennel seeds-1 teaspoon.
- Garam masala (optional, tastes good even without garam masala).
- Salt, as per taste.
METHOD:
For the bread, mix the dough and let it rise for an hour. Take a cup of soy nuggets and put them in boiling water for 2 minutes until the nuggets are puffed up. Let the, sit for 5 minutes, then rinse them well, drain them, and cut into very fine pieces or they can be minced well using a blender. Take care not to make them into a paste, just one or two pulses in the blender will be fine. Chop the onions into small pieces. Heat a pan and add 1 tablespoon of oil. Add the fennel seeds and let them fry for a few seconds, then add the onions and sauté for a few minutes until the onions are caramelized. Add a teaspoon of ginger-garlic paste and sauté for a minute. Then add a tablespoon of chili powder, garam masala, and required salt and fry for everything for a minute on a low flame. Add around 3 tablespoons of water and add the soy granules and cook them closed on low flame around 5-8 minutes until they turn dry. Turn off the heat, add cilantro and let it cool.
After an hour, take the dough, make small balls of dough and flatten it very slightly in the palm. Add 1 to 1-1/2 teaspoons of stuffing in the middle of the flattened dough and fold the dough gently over the stuffing. Smooth the edges into a ball and make similar balls from the rest of the dough. Arrange them on a baking sheet sprayed with nonstick cooking oil. They can be arranged closely or apart. Bake them at 350 degrees for 20-25 minutes. Remove the buns from the oven, let it cool, and enjoy.
POTATO AND LEEK FRY
POTATO AND LEEK FRY
I brought some leek stalks this week to prepare soups but they ended up in a completely different dish…I am glad they did! If you love lots of onions in potato fries or other non-vegetarian dishes, you are sure to love this one. This potato fry had lots of onion flavor but that did not overpower the dish. I have used my grandma’s recipe here. She uses fennel seeds in almost everything, so I have stuck to that and did not use any other spices. If needed, a teaspoon of garam masala can be added along with the chili and coriander powder.
INGREDIENTS:
Medium size potatoes, 3.
Red onions, medium-size, 4.
Leeks, 2 stalks.
Ginger-garlic paste, 1 teaspoon.
Fennel seeds, ¼ teaspoon.
Mustard seeds, ½ teaspoon.
Chili powder, 2 teaspoons.
Coriander powder, 2 teaspoons.
Salt as per taste.
Curry leaves and cilantro for garnishing, 1 sprig of each.
PREPARATION:
Wash the potatoes and cook them in a pressure cooker or microwave with the skin on and let it cool. When the potatoes are cool enough to be handled, peel the skin and mash them into large pieces. Discard the green part of the leeks and then cut the white portion vertically once. Rinse them over running water to remove the sand in between. Dice them into small pieces and keep aside. Dice the onions finely. Remove the curry leaves from the sprig and chop the cilantro finely. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and curry leaves and sauté them for a few minutes. When the onions are well caramelized, add ginger-garlic paste and fennel seeds and sauté for a few more minutes. Then add the chili powder, coriander powder, salt, and mix everything well. Keep frying them for a minute or two until there is no raw smell emanating from the powders. Then add the mashed potatoes and leeks, mix everything, and keep frying under medium flame for 5 minutes. It can also be cooked closed under low-flame for 5 minutes until the potatoes absorb all the flavors and they get a roasted texture. A few more teaspoons of oil can also be added at this stage to aid in caramelizing, I have omitted that. Garnish with chopped cilantro and serve hot with rotis or rice.
I brought some leek stalks this week to prepare soups but they ended up in a completely different dish…I am glad they did! If you love lots of onions in potato fries or other non-vegetarian dishes, you are sure to love this one. This potato fry had lots of onion flavor but that did not overpower the dish. I have used my grandma’s recipe here. She uses fennel seeds in almost everything, so I have stuck to that and did not use any other spices. If needed, a teaspoon of garam masala can be added along with the chili and coriander powder.
INGREDIENTS:
Medium size potatoes, 3.
Red onions, medium-size, 4.
Leeks, 2 stalks.
Ginger-garlic paste, 1 teaspoon.
Fennel seeds, ¼ teaspoon.
Mustard seeds, ½ teaspoon.
Chili powder, 2 teaspoons.
Coriander powder, 2 teaspoons.
Salt as per taste.
Curry leaves and cilantro for garnishing, 1 sprig of each.
PREPARATION:
Wash the potatoes and cook them in a pressure cooker or microwave with the skin on and let it cool. When the potatoes are cool enough to be handled, peel the skin and mash them into large pieces. Discard the green part of the leeks and then cut the white portion vertically once. Rinse them over running water to remove the sand in between. Dice them into small pieces and keep aside. Dice the onions finely. Remove the curry leaves from the sprig and chop the cilantro finely. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and curry leaves and sauté them for a few minutes. When the onions are well caramelized, add ginger-garlic paste and fennel seeds and sauté for a few more minutes. Then add the chili powder, coriander powder, salt, and mix everything well. Keep frying them for a minute or two until there is no raw smell emanating from the powders. Then add the mashed potatoes and leeks, mix everything, and keep frying under medium flame for 5 minutes. It can also be cooked closed under low-flame for 5 minutes until the potatoes absorb all the flavors and they get a roasted texture. A few more teaspoons of oil can also be added at this stage to aid in caramelizing, I have omitted that. Garnish with chopped cilantro and serve hot with rotis or rice.
BAKED VEGETABLE MANCHURIAN
BAKED VEGETABLE MANCHURIAN
In the recent years, Manchurian dishes have been creating quite a wave in India. I simply love these Indo-Chinese versions. I also came across so many interesting Manchurian dishes in my friends’ blogs like mushroom Manchurian, shrimp Manchurian etc. My favorite is with cauliflower and mixed vegetables. Here instead of deep-frying the veggies, I baked them in the oven until they were crisp and then added them to the sauce. This baked version tasted the same as the original deep-fried version. We couldn’t find any difference at all.
INGREDIENTS:
Vegetables like carrot, green beans, cabbage, cauliflower, broccoli, grated, 2 cups.
Cooked brown rice, ½ cup.
Red onion, 1.
Green bell pepper, 1.
All purpose flour, around ½ cup.
Corn flour, 2 tablespoons.
Rice flour, 1 tablespoon.
Chili powder, 2 teaspoons.
Salt as per taste.
Ginger-garlic paste, 1 teaspoon.
Garlic, 2 cloves.
Aji-No-Moto or MSG, 2 teaspoon, (optional).
Soy sauce, 2 tablespoons.
Tomato-garlic sauce or ketchup, 1 tablespoon.
Spring onions, 1 bunch.
PREPARATION:
Wash the vegetables, dry them, and grate them. I used a food processor for this. Mash the rice well and add it the vegetables along with 1 tablespoon of soy sauce, Aji-no-moto, salt, 1 teaspoon of chili powder, 1 teaspoon of ginger-garlic paste and mix everything well. Form small lemon-sized balls out of the mixture and keep them on a plate. Mix 1 tablespoon of corn flour, all purpose flour, rice flour, 1 teaspoon of chili powder, ginger-garlic paste, salt, and Aji-No-Moto along with some water into a smooth paste for dipping the Manchurian balls. The batter should be thick enough to coat them. If needed, a pinch of food color or paprika can also be added to the batter. Take a baking dish and spray the dish with any nonstick cooking spray. Dip the balls in the batter and arrange them on the dish with sufficient space between each finger. Bake them at 350 degrees for 20-30 minutes until the Manchurian balls turn golden-brown and crispy on the outside. Remove them from the oven and let them rest for 15 minutes.
Meanwhile cut the green bell peppers and red onions into the long, thin strips and chop the garlic into very small pieces. Mix the remaining 1 tablespoon of the corn flour in 1 cup of water. Heat a pan with some oil. When the oil is hot enough, add the cut green bell peppers, onions and crushed garlic and let them sauté for a minute. Then add 1 teaspoon of chili powder, salt, and tomato-garlic sauce, corn-flour paste, 1 teaspoon of Aji-no-moto, mix everything well and let it cook for 5 more minutes under low flame and switch off the stove. Then add the baked balls into the mixture and mix everything well. Garnish with spring onions on top and serve hot with rice or rotis.
VARIATION: Mashed potatoes can also be added along with the vegetables instead of rice. The Manchurian balls can also be rolled in bread crumbs before baking.
In the recent years, Manchurian dishes have been creating quite a wave in India. I simply love these Indo-Chinese versions. I also came across so many interesting Manchurian dishes in my friends’ blogs like mushroom Manchurian, shrimp Manchurian etc. My favorite is with cauliflower and mixed vegetables. Here instead of deep-frying the veggies, I baked them in the oven until they were crisp and then added them to the sauce. This baked version tasted the same as the original deep-fried version. We couldn’t find any difference at all.
INGREDIENTS:
Vegetables like carrot, green beans, cabbage, cauliflower, broccoli, grated, 2 cups.
Cooked brown rice, ½ cup.
Red onion, 1.
Green bell pepper, 1.
All purpose flour, around ½ cup.
Corn flour, 2 tablespoons.
Rice flour, 1 tablespoon.
Chili powder, 2 teaspoons.
Salt as per taste.
Ginger-garlic paste, 1 teaspoon.
Garlic, 2 cloves.
Aji-No-Moto or MSG, 2 teaspoon, (optional).
Soy sauce, 2 tablespoons.
Tomato-garlic sauce or ketchup, 1 tablespoon.
Spring onions, 1 bunch.
PREPARATION:
Wash the vegetables, dry them, and grate them. I used a food processor for this. Mash the rice well and add it the vegetables along with 1 tablespoon of soy sauce, Aji-no-moto, salt, 1 teaspoon of chili powder, 1 teaspoon of ginger-garlic paste and mix everything well. Form small lemon-sized balls out of the mixture and keep them on a plate. Mix 1 tablespoon of corn flour, all purpose flour, rice flour, 1 teaspoon of chili powder, ginger-garlic paste, salt, and Aji-No-Moto along with some water into a smooth paste for dipping the Manchurian balls. The batter should be thick enough to coat them. If needed, a pinch of food color or paprika can also be added to the batter. Take a baking dish and spray the dish with any nonstick cooking spray. Dip the balls in the batter and arrange them on the dish with sufficient space between each finger. Bake them at 350 degrees for 20-30 minutes until the Manchurian balls turn golden-brown and crispy on the outside. Remove them from the oven and let them rest for 15 minutes.
Meanwhile cut the green bell peppers and red onions into the long, thin strips and chop the garlic into very small pieces. Mix the remaining 1 tablespoon of the corn flour in 1 cup of water. Heat a pan with some oil. When the oil is hot enough, add the cut green bell peppers, onions and crushed garlic and let them sauté for a minute. Then add 1 teaspoon of chili powder, salt, and tomato-garlic sauce, corn-flour paste, 1 teaspoon of Aji-no-moto, mix everything well and let it cook for 5 more minutes under low flame and switch off the stove. Then add the baked balls into the mixture and mix everything well. Garnish with spring onions on top and serve hot with rice or rotis.
VARIATION: Mashed potatoes can also be added along with the vegetables instead of rice. The Manchurian balls can also be rolled in bread crumbs before baking.
TOMATO AND FAVA BEAN SOUP
TOMATO AND FAVA BEAN SOUP AND AN AWARD
I started preparing this soup just like a regular tomato soup when I remembered an opened can of fava beans that had been sitting in the fridge for the past few days. I thought of adding the beans as such in the soup but the ones I had were a little bit on the bigger side, so I blended everything. The soup still tasted like tomato and basil soup but it was thick with a creamy texture. The only thing that went in my head as we were having this soup was “why didn’t I think of that before!”
INGREDIENTS:
Canned diced tomatoes, 1 can.
Red onion, medium-sized, 1.
Cooked fava beans, 1 cup.
Garlic, 2 cloves.
Olive oil.
Salt and pepper as per taste.
Chili powder (optional), ¼ teaspoon.
Basil leaves (1 bunch if fresh ones are used, 2 teaspoons if dried basil is used).
Grated parmesan cheese, 2 tablespoons.
Any broth like chicken or vegetable broth, 2 cups.
PREPARATION:
Cook the fava beans until they are tender. If canned beans are used, rinse them well before using it. Dice the onions and crush the garlic cloves coarsely. Heat a pot with some olive oil and when the oil is hot enough, add the diced onions and garlic and sauté for a few minutes until the onions are well caramelized. Switch off the stove and let it cool. Add the diced tomatoes and fava beans to a blender and add the sautéed onions to this mixture and blend everything to a smooth paste. If fresh basil is used, half of it can be added while blending and the remaining half can be torn and added to the soup while serving. Pour the blended mixture to the pot and add salt, pepper, chili powder, and dried basil leaves if they are used along with 2 cups of broth and 2 cups of water. Let it simmer for 15 minutes and stir in the parmesan cheese. Ladle the soups into serving bowls and serve hot with any crusty whole grain bread.
Pooja Sekar from http://poojas-kitchen.blogspot.com/ has passed on this lovely award to me. Thank you very much dear for making my day. I am honored :)
INGREDIENTS:
Canned diced tomatoes, 1 can.
Red onion, medium-sized, 1.
Cooked fava beans, 1 cup.
Garlic, 2 cloves.
Olive oil.
Salt and pepper as per taste.
Chili powder (optional), ¼ teaspoon.
Basil leaves (1 bunch if fresh ones are used, 2 teaspoons if dried basil is used).
Grated parmesan cheese, 2 tablespoons.
Any broth like chicken or vegetable broth, 2 cups.
PREPARATION:
Cook the fava beans until they are tender. If canned beans are used, rinse them well before using it. Dice the onions and crush the garlic cloves coarsely. Heat a pot with some olive oil and when the oil is hot enough, add the diced onions and garlic and sauté for a few minutes until the onions are well caramelized. Switch off the stove and let it cool. Add the diced tomatoes and fava beans to a blender and add the sautéed onions to this mixture and blend everything to a smooth paste. If fresh basil is used, half of it can be added while blending and the remaining half can be torn and added to the soup while serving. Pour the blended mixture to the pot and add salt, pepper, chili powder, and dried basil leaves if they are used along with 2 cups of broth and 2 cups of water. Let it simmer for 15 minutes and stir in the parmesan cheese. Ladle the soups into serving bowls and serve hot with any crusty whole grain bread.
Pooja Sekar from http://poojas-kitchen.blogspot.com/ has passed on this lovely award to me. Thank you very much dear for making my day. I am honored :)
OATS PONGAL
OATS PONGAL
The inspiration for this dish was my previous experimentation of oats in bisibelebath. Again since the rice is completely mashed up in this dish, oats makes a good substitution for rice. Pongal is my favorite weekend breakfast. This time I made it on a weekday and the whole cooking time was only 5 minutes since I had already cooked the moong dhal the previous day. I did not add ghee this time and it tasted pretty good even without ghee. If needed, a dollop of ghee can also be added to this before serving. If anyone has tried making pongal with oats, please do pass on your suggestions.
INGREDIENTS:
Quick cooking or regular oats, 1 cup.
Moong dhal, 1/2 cup.
Peppercorns, 1 tablespoon.
Cumin seeds, 1 tablespoon.
Curry leaves, a handful.
Ginger, 1 small piece.
Green chili, 1 (optional).
Salt as per taste.
PREPARATION:
Wash dhal well and cook it in a pressure cooker for up to 3 whistles until the lentils are all mushed up. Meanwhile, chop the ginger into fine pieces and slit the chili into 2 and keep aside. Heat a small pan with a teaspoon of oil. When the oil is hot enough, add the peppercorns, cumin seeds and fry then for a minute until good smell comes from the peppers and cumin. Then add the chopped ginger, curry leaves, and chili and fry everything for another minute. Now add 1-1/2 cup of water, the cooked dhal, and oats along with salt and mix everything well. Cook under medium flame for a few minutes until the oats is cooked and the dish turns into a pongal consistency. Serve hot with coconut chutney and sambar.
NOTE: I have used quick-cooking oats, so I have used 1-1/2 cups of water for 1 cups of oats. If regular oats is used, another ¼ to ½ cup of water can be added while cooking.
The inspiration for this dish was my previous experimentation of oats in bisibelebath. Again since the rice is completely mashed up in this dish, oats makes a good substitution for rice. Pongal is my favorite weekend breakfast. This time I made it on a weekday and the whole cooking time was only 5 minutes since I had already cooked the moong dhal the previous day. I did not add ghee this time and it tasted pretty good even without ghee. If needed, a dollop of ghee can also be added to this before serving. If anyone has tried making pongal with oats, please do pass on your suggestions.
INGREDIENTS:
Quick cooking or regular oats, 1 cup.
Moong dhal, 1/2 cup.
Peppercorns, 1 tablespoon.
Cumin seeds, 1 tablespoon.
Curry leaves, a handful.
Ginger, 1 small piece.
Green chili, 1 (optional).
Salt as per taste.
PREPARATION:
Wash dhal well and cook it in a pressure cooker for up to 3 whistles until the lentils are all mushed up. Meanwhile, chop the ginger into fine pieces and slit the chili into 2 and keep aside. Heat a small pan with a teaspoon of oil. When the oil is hot enough, add the peppercorns, cumin seeds and fry then for a minute until good smell comes from the peppers and cumin. Then add the chopped ginger, curry leaves, and chili and fry everything for another minute. Now add 1-1/2 cup of water, the cooked dhal, and oats along with salt and mix everything well. Cook under medium flame for a few minutes until the oats is cooked and the dish turns into a pongal consistency. Serve hot with coconut chutney and sambar.
NOTE: I have used quick-cooking oats, so I have used 1-1/2 cups of water for 1 cups of oats. If regular oats is used, another ¼ to ½ cup of water can be added while cooking.
MY BLOG ANNIVERSARY – CELEBRATION WITH CHOCOLATE AND TOFU CAKE
MY BLOG ANNIVERSARY – CELEBRATION WITH CHOCOLATE AND TOFU CAKE AND AN AWARD
It has been one year since I started my blog. I am having such a good time blogging and meeting new friends. Over the course of the year, my blog changed into a healthy blog thanks to my friends’ support. I sincerely thank all my blogger buddies who have been encouraging me and passing on their valuable comments. I owe you gals big time :)
Coming to this cake, I found this awesome website when I was searching for vegan desserts. I made this cake from:
http://www.savvyvegetarian.com/vegetarian-recipes/vegan-chocolate-cake.php
This chocolate cake was simply amazing and it did meet my cooking requirements, whole wheat flour, no butter, and no sugar! Wow…a cake without sugar or butter! that hooked me into this recipe. We loved it taste. It was so moist and delicious. The only variation was that I added a1/2 teaspoon of instant coffee powder and used honey instead of agave nectar. It was too yummilicious for a healthy cake though I have kept it plain and simple without any icing.
Hope you like reading this.
It has been one year since I started my blog. I am having such a good time blogging and meeting new friends. Over the course of the year, my blog changed into a healthy blog thanks to my friends’ support. I sincerely thank all my blogger buddies who have been encouraging me and passing on their valuable comments. I owe you gals big time :)
Coming to this cake, I found this awesome website when I was searching for vegan desserts. I made this cake from:
http://www.savvyvegetarian.com/vegetarian-recipes/vegan-chocolate-cake.php
This chocolate cake was simply amazing and it did meet my cooking requirements, whole wheat flour, no butter, and no sugar! Wow…a cake without sugar or butter! that hooked me into this recipe. We loved it taste. It was so moist and delicious. The only variation was that I added a1/2 teaspoon of instant coffee powder and used honey instead of agave nectar. It was too yummilicious for a healthy cake though I have kept it plain and simple without any icing.
Hope you like reading this.
BEAN AND OLIVE DIP
BEAN AND OLIVE DIP
I love all kinds of dips. I feel that they are healthiest and filling snacking option when they are combined with any low-fat chips or breads. Any types of beans and vegetables are the ideal choices for dips. Even roasted vegetables go very well. This time, I have made a Tapenade-kind of dip. I have used less oil here than the regular store-brought Tapenades and added some fava beans. Even capers and anchovies can also be added to this dip. When choosing crackers or chips, please go for ones with whole grains for that extra fiber boost.
INGREDIENTS:
Onion, small, 1.
Diced canned tomatoes, 1 cup.
Fava beans or any kind of beans, cooked, 1 cup.
Black olives, ¼ cup.
Salt and pepper as per taste.
Cilantro for garnishing, a handful.
Dried herbs like oregano and basil, a pinch of each.
Italian seasoning or any type of seasoning mixture, ¼ teaspoon.
PREPARATION:
Dice the onion and olives into very small pieces. Cook the beans and let it cool. If canned beans are used, rinse them well before using to remove the excess sodium content. Heat a pan with a teaspoon of olive oil. When the oil turns hot, add the diced onions and sauté for a few minutes until the onions are well caramelized. Add the diced tomatoes along with fava beans, olives, dry herbs, seasonings, salt, and pepper and mix everything well. Mash the beans with the back of a spatula while mixing. Add the chopped cilantro and let it cook for 5 minutes under medium flame. Serve with any types of breads, chips, or crackers.
VARIATIONS: A clove of crushed garlic and chopped jalapeños can also be added while cooking for some extra spiciness.
I love all kinds of dips. I feel that they are healthiest and filling snacking option when they are combined with any low-fat chips or breads. Any types of beans and vegetables are the ideal choices for dips. Even roasted vegetables go very well. This time, I have made a Tapenade-kind of dip. I have used less oil here than the regular store-brought Tapenades and added some fava beans. Even capers and anchovies can also be added to this dip. When choosing crackers or chips, please go for ones with whole grains for that extra fiber boost.
INGREDIENTS:
Onion, small, 1.
Diced canned tomatoes, 1 cup.
Fava beans or any kind of beans, cooked, 1 cup.
Black olives, ¼ cup.
Salt and pepper as per taste.
Cilantro for garnishing, a handful.
Dried herbs like oregano and basil, a pinch of each.
Italian seasoning or any type of seasoning mixture, ¼ teaspoon.
PREPARATION:
Dice the onion and olives into very small pieces. Cook the beans and let it cool. If canned beans are used, rinse them well before using to remove the excess sodium content. Heat a pan with a teaspoon of olive oil. When the oil turns hot, add the diced onions and sauté for a few minutes until the onions are well caramelized. Add the diced tomatoes along with fava beans, olives, dry herbs, seasonings, salt, and pepper and mix everything well. Mash the beans with the back of a spatula while mixing. Add the chopped cilantro and let it cook for 5 minutes under medium flame. Serve with any types of breads, chips, or crackers.
VARIATIONS: A clove of crushed garlic and chopped jalapeños can also be added while cooking for some extra spiciness.
BISIBELEBATH WITH OATS
BISIBELEBATH WITH OATS
I know I have been posting some weird combinations lately. Some of you may even think that I can have gone soft in the head after reading this heading, but trust me on this gals, this besibelebath with oatmeal was absolutely delicious. It didn’t taste anything like oatmeal at all. The oats blended very well with the dhal and this dish was glutinous like the original version with rice, but I didn’t add any ghee. :) I prepared this dish in 10 minutes since I had some cooked dhal already sitting in the fridge. I microwaved the veggies to reduce the cooking time. Lazy me has used store-brought bisibelebath powder here. Many of you will be having your own versions of bisibelebath, you can give it a try by substituting oatmeal with rice.
INGREDIENTS:
Oats, 1 cup.
Toor dhal, 1 cup.
Small onions, 1 cup.
Tomatoes, 2.
Vegetables like carrots, green beans, peas, drumstick, cabbage coming around 2 cups when diced.
Turmeric powder, ½ teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Bisibelebath powder, 2 teaspoons.
Thick tamarind juice, 2-3 tablespoons.
Asafetida, ¼ teaspoon.
Mustard seeds, ¼ teaspoons.
Curry leaves and cilantro 2-3 sprigs.
Salt as per taste.
PREPARATION:
Wash the toor dhal well, add the turmeric powder, and cook it for up to 3 whistles in the pressure cooker until the dhal is well mashed. Meanwhile dice the other vegetables like carrots greens beans etc. and cook them in the microwave for 5 minutes or until they are fully cooked. Peel the small onions, and dice the tomatoes. Heat a pan with 1 tablespoon of oil. When the oil turns hot, add the mustard seeds and let it splutter. Then add the curry leaves and small onions and sauté for 5 minutes until the onions are caramelized. Now add the tomatoes and keep sautéing until everything is well blended. Pour 3 cups of water and add the chili powder, coriander powder, bisibelebath powder, and tamarind juice and let it boil for 5 minutes under medium flame. Now add salt as per taste and add the cooked dhal along with the asafetida and the microwaved veggies and let it simmer for 2 minutes. Finally add the oats, mix everything well, and cook for a few more minutes until the required consistency is reached. This dish should be a little watery, it tends to thicken up as time goes by. Garnish with chopped cilantro and add some ghee if needed. Serve hot with raita or any spicy dish. They can be had by themselves too.
CUCUMBER AND BLACK OLIVES RAITA
CUCUMBER AND BLACK OLIVES RAITA
Kristina Drociak from Stonyfield farm contacted me recently about their Oikos organic greek yogurt. She asked me if she could send me some free coupons and I could share my experience about Oikos organic greek yogurt with my blogger buddies. I was happy to do so and she had sent me a package with a cute yellow bag and lots of Stonyfield farm organic yogurt coupons. I started preparing raitas with this yogurt. It was very thick and creamy than the regular yogurt. This time I prepared a simple cucumber raita and added some sliced black olives to it. This was a new taste to me and the olives did go very well with the yogurt.
INGREDIENTS:
Thick yogurt, 1 cup.
Cucumber, medium-sized, 1.
Onion, small, 1.
Sliced black olives, ¼ cup.
Salt as per taste.
Cilantro, 2 sprigs.
PREPARATION:
Dice the cucumber and onion into very small pieces. It can also be grated if needed. Remove the cilantro from the stem, wash the leaves and keep aside. Beat yogurt well and add the chopped cucmber, onions, olives, salt, and cilantro and mix everything well. If needed, a teaspoon of water can be added while mixing to loosen it up. Garnish with cilantro and serve this raita with any variety rice or rotis.
VARIATIONS:
Diced red onions, tomatoes, and slices of green chilies can also be added here. I wanted to keep it simple this time, so I have used only cucumber and white Vidalia onions.
Kristina Drociak from Stonyfield farm contacted me recently about their Oikos organic greek yogurt. She asked me if she could send me some free coupons and I could share my experience about Oikos organic greek yogurt with my blogger buddies. I was happy to do so and she had sent me a package with a cute yellow bag and lots of Stonyfield farm organic yogurt coupons. I started preparing raitas with this yogurt. It was very thick and creamy than the regular yogurt. This time I prepared a simple cucumber raita and added some sliced black olives to it. This was a new taste to me and the olives did go very well with the yogurt.
INGREDIENTS:
Thick yogurt, 1 cup.
Cucumber, medium-sized, 1.
Onion, small, 1.
Sliced black olives, ¼ cup.
Salt as per taste.
Cilantro, 2 sprigs.
PREPARATION:
Dice the cucumber and onion into very small pieces. It can also be grated if needed. Remove the cilantro from the stem, wash the leaves and keep aside. Beat yogurt well and add the chopped cucmber, onions, olives, salt, and cilantro and mix everything well. If needed, a teaspoon of water can be added while mixing to loosen it up. Garnish with cilantro and serve this raita with any variety rice or rotis.
VARIATIONS:
Diced red onions, tomatoes, and slices of green chilies can also be added here. I wanted to keep it simple this time, so I have used only cucumber and white Vidalia onions.
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