Akarma (Karma free) Food

Masala buns - iyengar bakery style

2020-05-01T11:10:00.000-07:00

Ingredients:
Bun
Flour- 2 1/2 cup (50/50 wheat flour and all-purpose flour)
active dry yeast - 1 1/2 tbsp
milk - 1/2 cup
water- 3/4 cup
sugar- 1 tsp
kasoori methi- 1 tbsp
Ajwain seeds- 1/2 tsp
salt- 1/2 tsp
oil - 3 tbsp

Bun filling
potatoes- 3
carrot- 1
green beans- 10
cabbage, chopped- 1/2 cup
ginger, grated- 1 tsp
oil- 2 tbsp
asafoetida- 1/4 tsp
turmeric powder- 1/2 tsp
coriander powder- 1 tsp
chili powder- 1/2 tsp
sambar powder- 1/2 tsp
curry powder- 1/2 tsp
dry mango powder- 1 tsp
cumin seeds- 1 tsp
curry leaves- 1 string
coriander leaves, chopped- 2 tbsp

Method:
Dough

Warm the milk and water. Dissolve the dry yeast and sugar in it and set it aside for 5-10 minutes until it becomes frothy.
Mix the flour, salt, kasoori methi, and ajwain seeds oil in a bowl. Add the frothy mix and yeast mixture and start kneading the dough with warm water.
Knead the dough well for 10 minutes. transfer the dough to a greased bowl and cover it. Allow the dough to rise for an hour.

Filling

In the meantime steam the chopped potatoes carrots and green beans.
Heat some oil in a pan. Add cumin seeds to crackle. Add ginger and curry leaves and saute it for a few seconds and then add the chopped cabbage and asafoetida and saute them until the cabbage turns golden brown.
Then add turmeric, coriander powder, chili powder, curry powder, sambar masala, dry mango powder and saute them for a minute.
Add the boiled veggies to the pan and mash them. Add salt and saute them well for 5 minutes to make sure that all water from the vegetables has been evaporated.
Turn off the heat and sprinkle some coriander leaves and allow it to cool for 10 minutes.

Rolling and stuffing

After an hour when the dough has doubled its size, punch and knead the dough again on a surface dusted with flour. knead for 5 minutes.
Divide the dough into 10 equal parts.
Line the baking tray with parchment sheet and dust it with some flour and arrange the rolls with enough space to expand.
Roll the filling about 3/4 size of the roll and stuff it into the rolls. The rolls would have risen a little bit. Flatten the rolls on your palm and place the filling in the middles and close them by pinching the sides.
Place the stuffed rolls on the baking tray with the pinched side the rolls facing downwards.
Brush some oil and cover the rolls and allow it to rise for 10 minutes
Preheat the oven to 400 degrees F. Brush some milk on the rolls and bake them for 15-20 minutes until the buns turn golden brown
As soon as you remove the buns from the oven immediately brush them with oil or butter. This makes the buns to remain soft once it cools down.
Allow the buns to cool and serve them with your favorite chutney.

Capsicum Masala rice / Bellpepper rice

2020-04-11T22:12:00.004-07:00

Ingredients
Colored Capsicum chopped- 1 cup
Cabbage chopped- 1/2 cup
Basmati rice - 1 cup, uncooked
Ghee-5 tbsp
mustard seeds- 1 tsp
Curry leaves- 1 string
ginger- 1 inch
turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
hing- 1/4 tsp
coriander leaves to garnish
salt to taste

To roast and grind
coriander seeds- 1 tsp
cumin seeds- 1 tsp
urad dal- 1 tsp
chana dal 1 tsp
red chilies-
black pepper- 1/2 tsp
clove- 2
cinnamon- 1 stick, an inch
peanuts- 2 tbsp
Marathi moggu- 1
hing- 1 pinch
ghee- 1 tsp

Method

Cook basmati rice separately with 2 tbsp of ghee and salt
Heat 1 tsp of ghee and roast the coriander seeds, cumin seeds, urad dal, chana dal, red chilies, black pepper, cloves, cinnamon, peanuts, marathi moggu and hing. Cool and grind the spices and set it aside.
Heat 3 tbsp of ghee in a pan.
Add mustard seeds. When the mustard seeds splutter, add hing, curry leaves, and ginger, and saute is a little bit and then add chopped cabbage.
Saute the cabbage until it becomes translucent. Now add the chopped capsicum(bell peppers). Add salt and saute it until it becomes soft. Make sure not to overcook the capsicum.
Now add the ground spice mixture and garam masala and the cooked rice.
Turn the gas to low flame and mix the rice, capsicum and the spice mixture. Handle with care not to break the rice.
Garnish with coriander leaves and serve it with raita of your choice!

Kashi Halwa

2019-05-22T10:00:00.000-07:00

Ingredients

ash gourd/ white pumpkin- 2 cups, shredded and squeezed

granulated sugar- 1 cup

saffron - a pinch

cardamon- 1

cashews/almonds- 1 tbsp

ghee- 2-3 tbsp

Method:

Peel the skin and remove the seeds of the white pumpkin.
Shred them in a grater.
Place the shredded pumpkin in a muslin cloth and gently squeeze the excess water. Save this squeezed water to cook the pumpkin
Heat a tablespoon of ghee in a heavy bottom pan. Add the cashews and almonds and fry them until golden brown. Remove them from the pan and set aside.
Add the shredded squeezed pumpkin with 1/4 cup of squeezed water and cook covered until soft on medium flame. Saute and mash the pumpkin regularly to ensure even cooking.
Once the pumpkin is well cooked, add 1 cup of sugar and a pinch of saffron.
After the sugar is added the mixture would leave out water.
Cook on a low flame until the halwa thickens and separates from the pan.
Add the remaining ghee and crushed cardamom and cook the halwa until it leaves the sides.
Garnish with the roasted cashews and serve hot.

Curry Udon noodles

2019-05-18T23:08:00.003-07:00

Ingredients
uncooked udon noodles- 6oz
Grapeseed oil- 3 tbsp
carrots- 1, large
cabbage shredded- 1cup
purple cabbage shredded- 1/2 cup
green beans- 1/2 cup chopped
coconut milk- 1 can
turmeric- 1/4 tsp
corriander powder- 2 tsp
cumin powder- 1 tsp
curry powder- 3 tsp
soy sauce- 1 tbsp
coconut sugar- 1 tbsp
black pepper- 1/4 tsp
hot sauce- 1/4 tsp optional
corn starch/ tapioca starch- 1 tbsp
water/ vegetable broth- 5 cups
salt to taste
cilantro leaves to garnish

Method

Cook the noodles as per instructions on the package and set aside.
Heat grape seed oil in a stock pot. Add turmeric, shredded white cabbage, purple cabbage, chopped carrots, chopped green and saute it for 2 mins.
Add the spice powders such as coriander, cumin and curry powder and black pepper and saute it for a minute.
Pour in water or vegetable broth. Add salt, soy sauce, coconut sugar and coconut milk and allow it to boil and then simmer.
Dissolve tapioca starch in 1/8 cup of water. Add it slowly stirring the boiling curry sauce so that no lumps are formed.
Allow it to cook for 3 minutes and then turn the stove off.
Place the cooked noodles in serving bowl and pour the the required curry sauce over it.

Suggestions

Tofu or tempeh or broccolli can be used for added protein.

Eggless Chocolate Sugar Cookies aka Shortbread Cookies

2019-04-28T11:17:00.001-07:00

Ingredients
unbleached all purpose flour- 1 cups
unsalted butter, room temperature- 1/2 cup
powdered sugar- 1/2 cup
cocoa powder- 1/4
salt- 1/8 tsp
vanilla extract- 1/2 tsp
milk- 1 1/2 tbsp

Method

Sieve the flour, cocoa powder and sugar separately.
Beat the softened butter and sugar until soft and fluffy.
Blend in the flour, cocoa powder, vanilla extract, salt and milk and make it into a dough consistency. Wrap the cookie dough in a parchment paper and chill the dough for 30 mins.
Preheat the oven to 350 degrees F for 10 minutes
Remove the cookie dough from the refrigerator.
Roll the dough on a parchment sheet and cut them out into desired shapes using a cookie cutter.
Line them on a cookie sheet and bake them for 10-12 mins until the edges become firm. If you like it crispy you could bake it for 15 mins. Allow them to cool for 10 mins.
Coat the cookies with powdered sugar or butter cream icing if desired.

Panagam

2018-01-11T05:36:00.000-08:00

This is Lord NarasimhaDev's favourite, The Panagam at our place has a little twist. We add chia seeds to it.

Ingredients

Jaggery - 11/2 cups
Water - 3 cups
Dry ginger - 1 tsp
Cardamom - 3 pods
Pepper - 4
Salt - a very small pinch
Lemon - 1
Chia seeds - 3 tsps

Method

Soak the chia seeds in one cup of water overnight or atleast 2 to 3 hours before making panagam.

In a another vessel soak the jaggery in the remaining two cups of water.
To the jaggery water mix add the dry ginger, salt and juice of lemon.
Break the pepper and cardamom coarsely with a hand grinder and add it to the jaggery mix.
Mix everything well and make sure all jaggery is melted. Strain the panagam.
Add the soaked chia seeds to the panagam. Serve chilled.

Savoury Breakfast Muffins

2018-01-10T07:36:00.001-08:00

Ingredients:- ½ cup Refined Flour 3/4 cup Whole Wheat Flour ¼ cup Corn Flour 1 tsp Chilli Flakes 1 tsp Dried Oregano ½ tsp Mixed Herbs 1 tsp Salt ¼ tsp Baking Soda 1 tsp Baking Powder ½ cup Chopped Spinach 1 Grated Carrot Chopped Coriander 2 tsp. Sweet Corn Kernels ½ cup Grated Cheese ½ cup Yogurt 3 tbsp. Vegetable Oil ¼ tsp Vinegar ½ cup Water Method:- Dry:- Take a bowl and add refined flour, whole wheat flour, corn flour, chilli flakes, dried oregano, mixed herbs, salt, baking soda and baking powder to it and mix everything well. Then add the spinach, carrot, coriander, sweet corn kernels and grated cheese. Wet:- Take a bowl and mix yogurt, vegetable oil, vinegar and water in it. Mix it well. Once properly mixed add all this to the dry ingredients. Baking:- Once all the ingredients are properly mixed, fill them in silicon muffin moulds and bake them at 180°C for 20-25 checking on hte muffins after 20 minutes.

Your healthy and nutritious breakfast muffins are ready to be served

Paneer Wrap

2018-01-09T08:03:00.001-08:00

Ingredients

Tomato - 2
Capsicum - 1
Cabbage - 6 leaves
Paneer - 1 pack
Jeera - a little
Red chilli powder - 1/2 tsp
Chaat masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/2 tsp
Corriander powder - 1/2 tsp
Gram masala - 1/2 tsp
Kasuri methi - a little
Corriander leaves - a little
Mayonnaise - 2 tbsp
Salt to taste
Chapathis - 6
Oil - 1 tbsp

Method

Cut the cabbage, capsicum and paneer into juliennes.
Deseed the tomatoes and as cut them into juliennes.
Heat oil in a pan. When the oil is hot add the jeera.
Next add the cabbage and suate for a while.
Then add the capsicum and saute.
Add all the powders, Chat masala and kasuri methi.
Mix well. Add salt to taste.
Saute well little the raw smell of the powders are gone.
Next add the paneer and tomato.
Mix well.
Turn of the heat and add corriander leaves.
Then apply mayonnaise on one side of the cooked chapati.
Next add the paneer filling.
Roll it tight in butter paper or aluminum foil and serve hot.

Millet Sambhar Rice

2017-03-06T06:33:00.005-08:00

These days we have started becoming very health conscious. So tried to replace the rice in the sambhar sadham with millets and it turned out yum.

Ingredients
Millets - 1 cup ( I used barnyard millet{ kuthiraivazhi })
Thoor Dhal - 3/4 cup
Vegetables - 2 cups chopped ( you can use pumpkim, carrot, potato, brinjal etc. I also used some methi leaves )
Tamarind water - 1/2 cup
Tomatoes - 2 ( finely chopped)
Coconut Oil - 1 tsp
Sambhar powder - 2 tsps ( You can also use the bisibelabath powder we get in the stores)
Turmeric powder - 1/2 tsp
Hing - according to taste
Salt - as per taste

For Tadka
Ghee - 1 1/2 tbsp
Mustard seeds
Curry leaves
Cashewnuts (Optional)

Corriander leaves for garnish

Method
Pressure cook the dhal and tomatoes for 6 whistles adding the coconut oil.
Next add the spice powders, hing, salt, tamarind water and vegetables.
Wash the millet rice and add to the mixture.Mix it well. Again pressure cook for just 2 whistles.
Not more than that. Immediately remove and take it out of the stove.
Preferably use the non stick pressure cooker so that the millet doesn't stick to the bottom.
Alternatively we can just cook the veggies and add the millets and just cook on the stove top like we do a rava upma.
Next do the tadka with ghee, mustard seeds, curry leaves and cashewnuts.
Goes best with potata chips or papad.

Teatime Butter Biscuit (eggless)

2017-01-13T11:36:00.002-08:00

Ingredients:
unbleached white flour- 1 cup
softened butter- 1/2 cup
salt- 1/8 tsp
powdered cane sugar- 1/4 cup

Method:
Cream the butter and sugar until fluffy.

Add salt and sieved flour and knead it to a soft dough.

Transfer the dough to a wax paper and roll it lengthwise into a log shape. Wrap the dough and refrigerate for an hour.

Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper.

Remove the chilled dough from the fridge and slice them 1 inch thick.

Arrange the sliced dough onto the cookie sheet and bake them for 15 minutes until the edges turn brown and crispy.

Remove from the heat and cool them completely.

Eggless Double chocolate chip cookie

2017-01-13T06:48:00.001-08:00

Ingredients:
unbleached white flour- 1 cup
caster sugar- 1/2 cup
brown sugar - 1/2 cup
salt- 1/8 tsp
softened butter- 1/2 cup (room temperature)
cocoa powder- 1/4 cup
semi-sweetened chocolate chip- 1/4 cup
baking soda- 1/2 tsp
baking powder- 1/4 tsp
neat egg(egg replacer)- 1 tbsp
vanilla essence- 1 tsp
milk- 3 tablespoon

Method:

Preheat the oven to 350 degree F. Line a cookie sheet with parchment paper.

Mix 1 tablespoon of neat egg to 2 tablespoons of water and set aside.

In a mixing bowl cream the butter, caster sugar and brown sugar until fluffy.

Add the egg replacing mixture and vanilla extract to it and mix well.

Now add all the sieved dry ingredients (salt, flour, cocoa powder, baking powder and baking soda) and mix well to form a soft cookie dough. Add 3 tablespoons of milk.

Finally, fold in the chocolate chips.

Roll the dough into 1-inch size ball and slightly flatten them and line them on the cookie sheet a few inches apart and bake them for 15- 20 mins.

Cool them completely on a cooling rack

Ulundu Vadai/ Medu vadai/ Lentil Salty Donut

2016-04-19T17:51:00.000-07:00

Meduvadai or Ulundu vadai is one of the popular dish of south Indian cuisine which can be served as a snack in the evening or served along with idlis, dosas and pongal as breakfast. It is often made on all festivals and auspicious occasions in South India.

Ingredients
Urad dal- 1 cup
green chillies- 1
ginger- 2 inch
curry leaves- a string
whole black pepper- 1/4 tsp
baking soda- a pinch (optional)
water
salt to taste
oil for deep frying

Preparation:
Wash and soak the urad dal for 1-2 hours. I

Strain the water and grind the urad dal in a blender with curry leaves, ginger, green chillies and little water to get a fine thick paste and as smooth as a butter.

Add salt and whole black pepper to the paste and mix well.

Heat oil in a pan for frying. Check the temperature of the oil by dropping a small drop of the paste.

Grease your palm with oil or wet your palm with water so that the paste doesn't stick to your hand.

Take a spoonful of the paste in the palm. Slowly slide it to you four finger and make a hole with your thumb in the middle and gently slide it into the oil.

Fry the vadai on a medium flame.

After 4-5 minutes flip them and fry them until golden brown.

Remove them from oil and drain them on a paper towel.

Serve them hot with coconut chutney and sambar.

Note:
I prefer to refrigerated the urad dal while soaking because this will prevent the batter to get heated while grinding.
To make vadais in large quantities I prefer using a wet grinder to make the batter inorder to get the butter consistency.

Eggless Chocolate Mousse

2016-03-16T12:14:00.002-07:00

Ingredients:
Semi-sweetened chocolate bar- 6oz
Butter- 1 table spoon
heavy whipping cream- 1 cup (250 ml)
powdered sugar- 2 tblespoon
vanilla essence (alcohol free)- 1/2 tsp
decaffinated-coffee brewed- 1 tsp (optional)
vegan jelly for topping

Method:

Break the chocolate into small pieces in a steel bowl.

Add the butter and brewed decaf-coffee

Heat some water in a wide pan and place the bowl containing the chocolate pieces in it.

Make sure that water from the pan does not get into the bowl.

You could see the chocolate melting. Keep stirring in between.

Once the chocolate is completely melted remove the bowl and allow it to cool down to the room temperature.

In the meantime, take chilled heavy whipping cream in a bowl. Add the vanilla essence.Start whipping it. As it starts to thicken add powdered sugar and whip the cream until it reaches soft peaks consistency.

Now add the cooled melted chocolate to the whipped cream and mix it well.

Transfer the mousse to small dessert cups or bowls and add your favorite toppings.

I added vegan jellies.

Refrigerate it at least for an hour before serving.

Notes:
Adding Brewed decaf-coffee is optional.

Also those who does not prefer a bitter taste can avoid adding powdered sugar.

Be creative in adding the toppings like roasted nuts, chocolate shavings, tutti fruities, cherries,
raspberries, whipped cream.

This mousse can be used as a filling and icing for cakes and cupcakes.

Crispy Cheese corn Balls

2016-03-15T17:22:00.000-07:00

Crispy cheese corn balls make a great appetizer, be it special occasions or just an ordinary day. It would also make a perfect evening snack for kids. Wow! Who would'nt love to have a bite of this hot, stringy cooey cheese corn balls? I have put together this recipe after watching a couple of videos on youtube.

Ingredients:
Boiled corn- 1 cup
shredded Mozzarella cheese- 1/2 cup
boiled potato- 1 (medium size)
corn flour- 1 tbsp
bell pepper(capsicum)- 1/4 cup , chopped
chilli flakes- 1 tsp (optional)
dried oregano- 1/2 tsp
maida(all purpose flour)- 2 tbsp
bread crumbs- 1 cup
corriander leaves(cilantro)- 1 tbsp, finely chopped
salt to taste
oil for frying

Method:

Mash the boiled potato. Add bell pepper, corn, chilli flakes, dried oregano, corn flour, cilantro leaves and salt.

Add salt only for the above mentioned ingredients.

Then add cheese and combine them well.

Grease your hand with a little bit of oil and roll them into small balls.

Heat oil in a deep frying pan.

Combine water with all purpose flour to a pouring batter consistency.

Dip the balls in the batter so that is gets coated on all sides and then roll them on the bread crumbs.

Roll them between your palms to make sure that the breadcrumbs is well coated on all sides.

Fry them until golden brown and collect them on a plate with paper towel to drain the excess oil.

Serve them out with tomato ketchup.

Notes:
* Avoid chilly flakes if you are making it for kids.
* If you want to make it more spicy try adding finely chopped green chillies or Jalapeno
*If you want to make it more cheesy be generous in adding cheese.
* Fry the balls on a medium flame to get the desired golden brown color.
* Chopped parsley is a part of this recipe which I have omitted it as my family is not a big fan of parsley leaves.

Penne Pasta in Pumpkin Sauce

2016-02-08T07:41:00.001-08:00

Ingredients:

Olive Oil - 4 tbsp
Red Capsicum - 1 roughly chopped
Pumpkin - 1 big piece
Penne Pasta - 250 gm
Milk - 200 ml
Black salt - 1 tsp
Whole pepper - 12 nos
Broccoli - 1 floret cut and blanched
Pepper powder - according to taste
Salt - according to taste
Mixed herbs - 1 1/2 tsp
Basil leaves - a few
Olives - a few
Cream/Cream Cheese - 2 tbsp
Grated Cheese - a little for garnish

Method :

Boil the pasta and give it a cold water wash. Keep it aside.
Next add 2 tbsp olive oil in a wok and add the pumpkin and saute for 7 mins.
Next add the red capsicum, 1 tsp black salt and the whole pepper.
Saute till the veggies become soft and tender. Turn off the gas. Allow it to cool.
Add the milk to the pumpkin mixture and blend it to smooth paste,
Next heat the remaining 2 tbsp oil and add the cooked pasta. Saute for a few minutes.
Then add the broccoli and black salt. Saute for a few more minutes.
Pour the pumpkin sauce into the pasta. Add the herbs and basil leaves also.
Saute for 2 mins. Add the cream next and mix well.
Turn off the heat and garnish with olives and cheese.

P.S - Cream is optional. You can avoid it if you a calorie conscious. This will turn intro an ekadesi recipe if you minus the pasta and add veggies only.

Vegetable Theeyal

2015-09-12T23:06:00.001-07:00

Mixed vegetable Theeyal is one of the traditional dish of Kerala.It can be prepared with bitter gourd, brinjal, okra. The curry is thickish perfect to pair with rice & Papadam, I had little leftover which I had with dosa the next day and I just loved the combo.

Ingredients:

Raw banana 1

Beetroot ½

Carrot 1 ½

Okra 8

Potato 2

Green Beans 10

Bell pepper (capsicum) 1

Tamarind gooseberry size ball

Turmeric powder ½ tsp.

Salt as needed

Water as needed

For roasting and grinding

Oil 1 tsp.

Grated Coconut 1 cup

Coriander seeds 1 ½ tbsp.

Red Chiles 6 nos

Fenugreek seeds ½ tsp.

For seasoning

Coconut oil 2 tbsp

Mustard seeds 1 tsp.

Curry leaves 10

Grated coconut 1 tbsp.

Dry red chilies 2 no.

Method

Wash and chop all vegetables lengthwise.

Soak the tamarind in hot water for 10 minutes and extract juice.
Cook all the vegetables (except okra,bell pepper) in little water along with little salt and turmeric until soft but not mushy.
Heat the pan add ½ tsp of oil; fry the dry coconut till golden brown. Simmer and add all masalas powders and stir and fry till it gives you a good aroma. Keep aside for cooling.
Grind everything to a smooth paste along with 1 cup water.
Take a cooking pan and add the ground paste, cooked vegetables and fried vegetables along with more water and salt. Simmer on medium flame for 5 -7 minutes.
Add the tamarind juice in it and let it boil in medium flame
Reduce flame and allow the gravy to thicken.
Heat coconut oil in a pan and splutter mustard seeds. Then add all other tempering and fry till coconut change in brown color.
Pour the seasoning over the Theeyal and mix gently.

Serve hot with steam Rice

Potato Tamarind Salad

2015-03-17T07:45:00.001-07:00

This is a very simple salad. Got this receipe from a magazine that I browsed through sometime ago. It can be made for Ekadesi also.

Ingredients :

Tamarind Pulp - 11/2 tbsp
Brown Sugar - 75 gm
Cumin - 1 tbsp (ground)
Ginger - Thumbsize Piece, chopped
Baby potatoes- 1 kg
Yoghurt - 3 tbsp
Corriander Leaves - 4 tbsp chopped

Method :

To make the dressing, put the tamarind pulp in a small pan,pour 75 ml boiling water and add the sugar, cumin and ginger. Add salt according to taste.
Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10 - 15 minutes. It should have a pleasant tang. Add extra sugar if needed.
While the tamarind is cooking, bring a large pan of salted water to boil and add the potatoes. Return to boil and cook for 15 minutes until tender.
Drain, then cool slightly before halving them.
Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated.
Drizzle over the beaten yoghurt and corriander. Serve warm or at room temparature.

Chettinad Tomato soup

2015-03-12T12:59:00.001-07:00

Chettinad refers to the southern part of Tamil Nadu, India. Chettinad cuisine is one of the spiciest and aromatic cuisine of India. I gathered information from a couple of food blogs regarding this soup and have presented my own 'no onion no garlic' version.

Ingredients:
Tomatoes, ripe- 2
green chilli - 1
toor dal- 1tablespoon
Mung dal- 1 tablespoon
curry leaves- a string
fennel seeds- 1 teaspoon
cumin seeds- 1 teaspoon
black pepper, whole- 1 teaspoon
bay leaf- 2
cinnamon stick- 1
turmeric powder- a pinch
asafoetida- a pinch
salt to taste
corriander leaves- to garnish

Method:
Heat some oil in a pressure cooker. Add cumin seeds, fennel seeds, black pepper, cinnamon sticks, bay leaf .

When the cumin cracks, add green chilli, chopped tomatoes, toor & mung dal, asafoetida, tumeric powder, curry leaves and saute them for a minute.

Add salt and 2 cups of water and steam them for atleast 3 whistles.

Turn off the heat and wait until the pressure releases.

Then pour them in a strainer and strain them to get a clear soup.

If possibble, squeeze out the tomatoes and dal by handor a potato masher.

Garnish the spicy clear soup with corriander leaves .

Add black pepper powser if required.

Serve hot.

Masala stuffed whole wheat buns

2014-12-28T08:40:00.000-08:00

I had a desire to make these stuffed buns for long time. But I was avoiding it as I wasn't confident if I could make soft buns with wheat flour. Thanks to my friend Lalita Sundari who introduced me to this amazing whole wheat pastry flour. This flour is meant for making pie crusts, cookies, and cakes. This flour also makes an excellent pizza crust, but I was afraid to make bread as it does not work well with yeast. But thanks to the internet which gave me an idea of adding a commercial agent called vital wheat gluten. Vital wheat gluten is used by the commercial bakers for making soft and fluffy breads. There are also other ingredients that could be added to the the wheat flour to make the bread soft- honey, milk and butter.

Ingredients

For bun

1.5 cup whole wheat pastry flour
1/2 cup vital wheat gluten
1 tsp ajwain (carrom seeds)
1.5 tsp kasuri methi, fine crushed between palms (dry fenugreek leaves)
1/2 tsp salt
4 tbsp olive oil/ butter
2 -4 tbsp honey
1.5 tbsp granulated sugar
2 tsp active dry yeast
1/4 cup luke warm milk
1/2 cup luke warm water (or as required for kneading the dough)
Melted unsalted butter for brushing
Flour for dusting

Filling

1cup finely chopped Cabbage
2 potatoes
1 cup carrots, beans and peas (together)
a generous pinch of asafetida
1 tsp cumin seeds
1tsp coriander powder
1/2 tsp Red chilli powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
1/4 tsp MDH Sambar masala powder
1tbsp Lemon juice
2 tsp oil
salt to taste
Coriander leaves ( cilantro) to garnish

Method:

Dough:
Dissolve sugar in lukewarm milk, add yeast and set aside for 5 minutes until frothy.

Mix the flour, ajwain, kasoori methi, salt, oil/ butter, honey and salt in a bowl. Add the milk once the yeast becomes frothy and start kneading the dough with lukewarm water as needed.

Once the dough starts coming together, transfer the dough to the floured surface and continue to knead the dough for 5-10 minutes or until it becomes soft and elastic.

Transfer the dough to an oil greased bowl and cover it with a damp cloth and leave it in a damp place.

Fillling:
While the dough is rising, prepare the filling. Boil the potatoes. Boil the carrots beans and peas separately.

Heat the oil in pan. Add cumin seeds. When the cumin seeds cracks add the cabbage and asafetida and fry them until translucent. Then add the all the spice powder and fry them for a minute in medium flame.

Then add the boiled and mashed veggies. Add salt and cook them for 5 minutes.

Turn down the heat and add lemon juice and coriander leaves. Allow the filling to cool down.

Rolling and Stuffing:
After an hour the dough would have doubled in size. Gently knead the dough again and divide them into 8 equal balls. Line a baking tray with parchment sheet and spray some oil and arrange the rolls with enough space for them to expand.

Roll the filling about approximately half the size of the rolls. Now the rolls would have risen a little bit. Flatten the rolls between your palm and place the filling balls and close them by pinching the sides to the centre.

Place the stuffed rolls on the greased tray with the pinched side facing downwards. Brush some milk and cover it with food film.

Preheat the oven to 400 degrees F. The rolls would have risen a little bit when the oven is heated. Bake them for 15-20 minutes until the buns turn golden brown.

As soon as you remove the buns from the oven brush them with butter.

Serve the buns warm with your favorite spicy tangy chutney.

Curried Butternut squash Basil soup

2013-12-26T09:03:00.000-08:00

On a cold evening, our bellies were craving for some hot soup. I quickly scanned my kitchen resources and came up with an idea to make 'butternut squash soup'. Butternut squash, always remained an 'untouchable' in my refrigerator- the least preferred vegetable in my family. Hence, I picked few other veggies to make the soup palatable. I chose fresh basil leaves and curry powder to flavor the soup. I avoided oil/ butter for health reasons. I thoroughly enjoyed brainstorming this soup recipe and felt more content seeing my family relish the soup.

Ingredients:

Butternut squash, cubed- 2 cups
Carrot, sliced - 1/3 cup
Tomato - 1
Asparagus, chopped- 1/4 cup
Red bell pepper, chopped- 1/4 cup
Celery, finely chopped- 2 tablespoon
Basil leaves- 6
Vegetable broth/ water - 2 cups
Curry powder- 1/4 teaspoon
Salt and Black Pepper to taste

Method:

Combine all the chopped veggies in a steamer. Add basil leaves when the veggies are half cooked. Cook them until tender. Do not overcook them!

Remove from heat and cool them.

Blend the steamed veggies with 2 cups of vegetable broth or warm water, salt, black pepper and curry powder.

If you prefer it piping hot then pour it into a pot and heat them to desired temperature.

Variations:
Roast the veggies in oil or butter instead of steaming them.
Garnish with whipped cream/ sour cream

Toasted Almond Broccoli Soup

2013-12-21T08:00:00.000-08:00

Today I am here to share a simple, tasty and healthy soup recipe- without using oil or butter. I adopted this recipe from a recipe book that came along with my new blender. As I was scanning through the recipes, the almond broccoli soup caught my attention. I quickly rushed through the details and was excited to make it immediately. The original recipe had zucchinis; I omitted it due to lack of resource. I have never tasted or tried soups with toasted nuts- trust me! this soup was awesome(with the roasted almond flavour).

Ingredients
Almonds- 1/3 cup
Broccoli florets - 4 cups
Vegetable broth- 3 cups
salt and black pepper to taste

Method

Steam the broccoli florets and set aside.
Preheat the oven to 350 F. Blend the almonds in a blender for 30 seconds and toast them in the oven for 5 minutes or until it turns golden brown.
Leave 2 tablespoons of almond meal for garnishing; bring all the ingredients together in a blender and grind them to a smooth consistency.
Garnish with the toasted almond meal.

* Dry roasting on a low flame would be an alternative to toasting in oven. Saute them frequently for even toasting.

Basil Pesto Pasta

2013-12-20T13:37:00.000-08:00

Ingredients:

Basil Pesto sauce

Basil, fresh- 1 cup tightly packed
Pine nuts/ walnuts- 1/4 cup
Grapeseed oil- 1/4 cup
Lemon juice- 1/2 tablespoon
salt to taste
black pepper to taste

Basil Pesto Pasta

Pasta, uncooked- 1 cup
Sun Dried tomatoes- 2 tablespoon, finely chopped
frozen green peas- 1/2 cup
salt to taste
grated Parmesan cheese- 1/4 cup
grapeseed oil- 1 tablespoon
Milk- 1/8 cup (optional)
Pine nuts, to garnish- 1/8 cup (optional)

Method:

Basil Pesto sauce:

Combine all ingredients in a blender and blend it to a smooth paste.

If you are using walnuts, either chop them before blending or pulse the walnuts first and then bleand it with the remaining ingredients.

Basil Pesto Pasta:

Boil water in a pot and cook the pasta a la dente with a tablespoon of olive oil and salt.

Drain the pasta and retain 1 cup of the pasta stock.

Heat a pan. Add the pesto sauce and pasta stock to make the sauce creamy.

Add the cooked pasta, frozen peas, sun dried tomatoes and milk(optional).

Cook for 5-10 minutes on a medium flame.

Turn off the heat and garnish with grated Parmesan cheese and pinenuts.

Veg Frankie / Kati Roll

2013-04-07T08:23:00.000-07:00

Frankie also commonly known as Kati Roll nowadays is a very popular street food which originated from Kolkata. Normally in the beginning a kati kebab was stuffed in a paratha and served but over the years there have been many variations in the preparation of the stuffing. Today, there are a variety of filling rolled up in any kind of Indian flatbread and is being called a kati roll. The recipe below provides a stuffing with Aloo (potato) and Paneer (Cottage Cheese).

Preparation Time: 10 min

Cooking Time: 20 min
Makes: 6 frankies

For Paratha:

Maida – 1 cup
Salt – 1/2 tsp
Oil – 1 tbsp
Potato – 1 small, boiled, peeled and grated
Warm Water – 1 or 2 tbsp, as needed
Oil – enough to drizzle
Little Maida Flour for dusting

For Filling:

Paneer – 100 gms
Potatoes – 2 small, boiled, peeled and grated
Salt – 1/2 tsp or to taste
Coriander Powder / Dhaniya Powder – 1/2 tbsp
Garam Masala – 1/2 tsp
Amchoor Powder (Dry Mango Powder) – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Oil – 1 tbsp
Green Chillies – finely chopped, to taste
Cabbage and Capsicum– cut to thin strips, as needed
Cilantro – finely chopped, as needed
Lemon/Lime Juice – to taste

Method (for Paratha)

1. In a bowl, mix the Maida Flour and the Salt together.

2. Add 1 tbsp of oil and rub it into the Flour. It is important that the oil is completely mixed well with the flour.

3. Add in the Potatoes and again press and mix.

4. Add 1 tbsp of Warm Water and press to make the dough. This is a very important step in making perfect dough so do not add water in haste. Add them 1 spoon at a time and slowly mix until you get a stiff dough.

5. Drizzle and coat the dough ball with Oil, cover and allow it to rest for 15 min.

6. After 15 min., knead once more, and divide the dough into 6 equal parts.

7. Heat a Tawa/Skillet on medium heat till it is nice and hot.

8. Take one part of the dough and roll onto a smooth ball and press between your palms to form a disc.

9. Dip the disc in some additional maida flour and roll into a roti.

10. Make the roti a little thinner than a chapati as the Maida tends to shrink.

11. Once rolled out, place on the hot Tawa.

12. Move the roti just a bit to avoid sticking to the tawa.

13. Allow the color to change just a bit and some bubbles to appear.

14. Flip the Roti once that happens and allow it to cook on the other side for just a couple of minutes.

15. Increase the flame to the highest and using tongs, place the Roti on the flame.

16. Allow it to balloon up.

17. Take off the flame and keep in an insulated container till ready to make the rolls.

Method (for filling):

1. Crumble the Paneer and add in the Potatoes.

2. Mix but be gentle not to make a paste of the mixture.

3. Add in the spice – Salt, Coriander Powder, Amchur, Garam Masala & Red Chili Powder.

4. Mix again to ensure that the spices don’t clump up to one area and are well distributed.

5. Heat Oil in a non-stick pan or a kadhai.

6. Add in finely chopped Green Chillies and then the cabbage and capsicum and fry till golden brown. Add salt to taste based on the amount of cabbage and capsicum. Then add Potatoes and Paneer mixture.

7. Mix gently and allow the filling to get heated all the way through for just a couple of minutes.

8. Once hot, turn off the stove/flame and add in finely chopped Cilantro.

9. Squeeze Lemon or Lime juice to taste and give it one final mix.

10. Transfer to a bowl to allow the mixture to cool down to make cylindrical rolls to fill in the roti.

Assembly:

1. Place the Roti flat.

2. Place the Filling Roll on the chutney side and start rolling.

3. Roll on the clean side and secure with a toothpick.

4. Serve hot.

Tips:

To make it for kids, add some cheese and serve with ketchup.

Blueberry's Cooking: Orange,Strawberry Mocktail

2013-02-28T17:02:00.001-08:00

Blueberry's Cooking: Orange,Strawberry Mocktail: Orange – 1 big Strawberry – 4 numbers Fresh mint leaves – 4 numbers Lime juice – 2tsp Sugar – 1tbsp (or 2) Ice cubes (optiona...

Vegan gluten free corn pasta in tomato sauce

2013-01-01T17:24:00.001-08:00

Here goes the recipe for gluten free corn fusilli in homade tomato sauce.

Ingredients:
Tomato paste- 2 cans
Gluten free corn fusilli Pasta- 1 lb
sliced olives- 1 small can (1/3 cup)
green bell pepper- ⅓ cup
red sweet mini peppers- 4
corn- ⅓ cup
sliced pickled jalapenos- 5-6
chilli sauce- 1 tsp
dried basil- ½ tsp
dried oregano- ¼ tsp
black pepper powder- ½ tsp
hing - 1 pinch
salt to taste
grapeseed oil- 2tbsp

Method

Boil 5 quarts of water. Add pasta, salt, 1tbsp of oil and cooked a la dente. Drain the cooked pasta and set aside.

Make the paste into tomato sauce consistency by adding water.

Heat oil in a pan. Add a pinch of hing. Add the veggies and fry for 2 minutes.

Add the tomato sauce, salt, dried basil, oregano, chilli sauce, black pepper and allow it to boil for 5 minutes. Simmer and add the olives and jalapenoes.

Serve the pasta with hot tangy tomato sauce.