Cooking Space..

Flax seed / Alsi / Jawas Chutney

noreply@blogger.com (Amruta) — Sun, 12 Jun 2016 20:27:00 +0000

Flax Seeds are rich in omega-3 fatty acids, fiber, antioxidants, anti-cancerous. Good for diabetics, heart health.

This spicy flax seed chutney gives a nice taste to your meal. You can eat it with bread, chapattis, parathas, thepla, cheela, idli or dosa. Also can be added to salads, koshimbir, curd rice etc. Its authentic yummy and versatile chutney to have.

Time: 5 minutes
Serve: 20 tbsp

Ingredients:

1 cup Roasted Flax Seeds
1/4 cup Roasted Peanuts
1 tbsp Red Chili Powder or more
1 tbsp Sugar to taste
Salt to taste

Method:

1. Roast flax seeds on low flames until it starts crackling. You can also roast flax seeds in microwave for 3 minutes. Roast peanuts till it get crunchy.

2. Take all ingredients in blender. Blend it till coarse powder.

3. Serve with ghee, curd, or oil.

Notes:
1. This chutney will stay fresh over counter for about 2 months.
2. For strong flavor can add garlic. Also can add roasted coconut power, roasted sesame seeds, roasted chia seeds.
3. You can make this chutney without peanuts.

Protein Packed Banana Strawberry Smoothie

noreply@blogger.com (Anonymous) — Sat, 04 Jun 2016 06:18:00 +0000

Nutritious protein rich, full of antioxidants, super delicious smoothie. Great for breakfast, after workout drink, on the go quick drink, for children, snack time, picnic, weight loss, add lots of ice to make it ice cold summer drink. Here is my another simple banana strawberry smoothie recipe.

Time: 5 minutes
Serve: 2 cups

Ingredients:

1 cup vanilla soy milk (to taste)(or milk or coconut water)

6-8 almonds
1-2 dates(optional)

2 tbsp protein powder

2 tbsp oats(Instant cooking/old fashioned)

1 banana(frozen/fresh)

6-8 strawberries(frozen/fresh)
dash of cardamom powder(optional)

few ice cubes(optional)

Method:

1. Blend all of the ingredients for 20 to 30 seconds or until everything completely blended in.

2. If required, add more milk as per desired consistency. Blend more for 5 seconds.

3. Serve immediately or chill in the refrigerator until ready to serve.

Notes:

1. More fruits can be used as pear, apple, berries.

2. If protein powder is not available use 2 tbsp of peanut butter and flax seed powder.
3. Adjust ingredient quantity according to your taste.

Rice Idli Recipe - How To Make Soft Fluffy Idlis

noreply@blogger.com (Anonymous) — Sat, 06 Jun 2015 19:44:00 +0000

Here is authentic fluffy soft idli recipe. I used both sona massori and basmati rice, can be replaced with any regular rice or parboiled rice.

Time: 20 minutes + fermentation time
Yield: 40-50 idlis

Ingredients:

2 cup Basmati Rice or Sona Masoori Rice or any white Rice
1/2 cup White Urad Dal
1/4 cup Flattened Rice/Poha
1/4 tsp Fenugreek Seeds
Water as required
Salt to taste
Oil to apply to the idli moulds

Method:
1. Wash and soak urad dal with methi seeds for 5-6 hours.

2. Also Wash and soak rice with flattened rice for 5-6 hours.

3. Drain urad dal, reserve water. Grind the urad dal, methi seeds till smooth batter. While grinding use reserved water as required.

4. Grind rice and flattened rice to smooth batter.

5. In large bowl mix both batter with salt, cover and let the batter ferment for 8-9 hours or until batter become double in size and rise.

6. Gently mix the batter. Grease the idli moulds.

7. Pour the batter in the idli moulds and steam for 10-12 mins or until the idlis are done.

8. Serve hot idlis with coconut chutney and sambar.

Notes:
1. Keep remaining batter in the refrigerator.

Kala Chana Usal or Black Chickpeas Dry Subji

noreply@blogger.com (Amruta) — Wed, 15 Apr 2015 16:36:00 +0000

Many Families prepare kala chana usal for navratri pooja to break navratri fast on ashtami or navami. This usal is very easy to make and tastes awesome. This one is good for picnic, tiffin, midtime snack, finger good for toddlers.

Time: 20 minutes + soaking time 7-8 hr

Serve: 4

Ingredients:

1 cup Black chickpeas
1 tsp Cumin seeds
1/4 tsp Turmeric powder
1/2 tsp Kashmiri red chili powder
1/2 tsp Garam masala powder
2 tbsp Mustard oil(or any vegetable oil)
3.5 cups water(soaking the kala chana)
salt as required

Method:

1. Rinse and Soak black chickpeas in water overnight or for 7 to 8 hours.

2. Strain black chickpeas. Keep aside soaked water and black chickpeas.

3. In a pressure cooker, add mustard oil, once oil is hot add cumin seeds, turmeric powder, red chili powder, garam masala powder, salt and black chickpeas and saute for a minute.

4. Add leftover strained water and stir. Pressure cook for 10 to 15 whistles.

5. Remove lid, if some water left then simmer till the water dries.

6. Garnish with coriander leaves and serve with pooris, roti or rice.

Rajgira Flour Kadhi for Vrat or Fasting

noreply@blogger.com (Amruta) — Sun, 12 Apr 2015 18:59:00 +0000

This Kadhi recipe is quick and easy, very similar to regular besan kadhi recipe just replaced besan(chickpeas flour) with rajgira flour and omitted garlic. This kadhi goes very well as a side dish with sama pulao, khichadi, thalipeeth. Good for toddlers(or babies) too just omit or lower amount of chilies and garlic.

Time: 10 minutes
Serve: 2

Ingredients:
1 cup Yogurt
3 tbsp Rajgira flour
1/2 tsp Cumin seeds
1 tsp inch Ginger(crushed/paste)
1 Green Chilies(crushed/paste)
1/2 cup Water(or more depending on thickness of kadhi)
1/4 tsp Sugar
2 tbsp Clarified butter or ghee
1 tbsp Coriander leaves(chopped for garnish)
Salt as required

Method:

1. In bowl, take yogurt, rajgira flour, sugar and salt. Whisk until smooth.

2. Now add water and whisk until no lumps.

3. Heat clarified butter in a pan, add cumin seeds, crushed ginger green chili paste. Saute nicely for a minute.

4. Lower the heat and add the rajgira flour mixture. Stir very well and simmer for few minutes.

5. Garnish with chopped coriander leaves and serve kadhi hot.

Notes:
1. You can me kadhi with various flours like amaranth flour, buckwheat flour (kuttu ka atta), arrowroot flour or water chestnut flour (singhare ka atta).

Aloo Jeera Recipe for Vrat or Fasting

noreply@blogger.com (Amruta) — Thu, 09 Apr 2015 21:27:00 +0000

Aloo Jeera is easy yet a delicious side dish. Specially made for vrat or fasting meal. A whole cumin seeds is the main spice ingredient. Boil some potatoes and then saute them with spices, made in 10-15 minutes. Good for toddlers(or babies) too just omit or lower amount of chilies and garlic.

Time: 20 minutes
Serve: 2
Ingredients:

2 cup Potatoes(4-5 medium sized and chopped)
1 tbsp Cumin seeds
2 tbsp Coriander leaves(finely chopped )
3 Green chilies(finely chopped)
1 tbsp Ginger(grated)
2 tsp Lemon juice(as per taste)
3 tbsp Oil
Rock salt or Salt for taste

Method:

1. Peel potatoes and cut into cubes. Boil potato cubes in water until are tender and cooked completely but remain in its shape.

2. Heat oil in pan, add the cumin seeds, green chilies, ginger and fry for a minute.

3. Add the potato cubes and sprinkle some rock salt. Mix well with the cumin seeds and chilies.

4. Saute the potatoes for 2-3 minutes. Now add the lemon juice and chopped coriander leaves.

5. Mix well for a minute. Serve hot.

Mango Kalakand

noreply@blogger.com (Amruta) — Wed, 08 Apr 2015 18:32:00 +0000

Mango season is round the corner so here is soft and grainy and not very sweet indian dessert recipe : Mango Kalakand. Cooking Mango pulp first for 2 minutes gives enhance mango flavor and intensifies orange color to Kalakand.

Time: 30 minutes

Serve: 12 pieces

Ingredients :
2 cups Paneer(fresh or store brought)
1 cup Mango Pulp
1/4 cup Sweetened Condensed Milk
2 tbsp Milk powder
1/4 tsp Cardamoms powder(optional)
few Pistachios(chopped)

Method :

1. Mash or grate paneer coarsely and add milk powder to it. Mix it nicely.

2. Heat a thick bottomed non-stick pan on medium heat, pour mango pulp. Cook for about 2 minutes.

3. Now add paneer-milk powder mixture and condensed milk. Further cook for 10-15 minutes until the mixture becomes thick. Add cardamom powder, mix well. Cook for a minute.

4. Remove from heat, and spread it on to a greased dish. Sprinkle chopped pistachios.

5. Put it into the refrigerator and let it cool. Cut into squares and serve.

Notes:
1. Can replace paneer with ricotta cheese.

Eggless Banana Bread with Chia Seeds

noreply@blogger.com (Anonymous) — Tue, 07 Apr 2015 23:03:00 +0000

Banana bread is an all time favorite and I made this bread with over ripe bananas. This bread is also eggless and added chia seeds to increase its nutrition value.

Time: 1 hr
Serve: 6-7

Ingredients:

4 Bananas(ripe or over ripe medium size)
1 tbsp Chia Seeds
1/4 cup Water( to soak chia seeds)
1.5 cups Whole Wheat Flour
1/4 cup Clarified Butter(or coconut oil or sunflower oil or any vegetable oil)
1/4 cup Brown Sugar(or regular granulated sugar)
1 tsp Vanilla Extract
1.5 tsp Baking Powder
1/2 tsp Baking Soda
1 tbsp Sunflower Seeds(optional)
1 tbsp Oats(optional)
a pinch of salt(optional)

Method:

1. Preheat the oven to 350 Fahrenheit.

2. In blender, grind chia seeds to powder add water. Keep aside until chia seeds powder to swell up for about 5 minutes.

3. Grease a loaf pan or a rectangular cake pan with some oil or clarified butter.

4. In Deep bowl, add banana, sugar. Mash the bananas well or puree them with a hand blender.

5. Now add the oil, vanilla to the banana and mix well.

6. Sieve whole wheat flour, baking soda, baking powder and salt into in the bowl.

7. Fold flour really well for about 2-3 minutes until all lumps are gone and evenly mixed.

8. Pour bread mixture into the loaf pan.

9. Top up with oats and sunflower seeds evenly.

10. Bake for 40-50 minutes or till a toothpick inserted in the bread comes out clean.

11. Remove from pan once cooled. Slice and Serve.

Notes:

Vegan Strawberry Banana Smoothie with Chia Seeds

noreply@blogger.com (Amruta) — Mon, 06 Apr 2015 18:49:00 +0000

Quick, easy, vegan, gluten free and cooling strawberry banana smoothie refreshment drink. Made in minute and super healthy. Here is my another recipe of protein packed strawberry banana smoothie.

Time: 5 minutes
Serve: 300ml or 8-10 fluid ounces about 2 short glasses
Ingredients:
2 Bananas (peeled & sliced)
6 large Strawberries (hulled and diced)(I used frozen strawberries)
1 cup Soy milk(or almond milk)
2 tsp Chia seeds(as toppings)

Method:

1. In blender, add diced strawberries, sliced bananas and soy milk.

2. Blend until smooth about 1 minute or two .

3. Transfer to 2 glasses and top with chia seeds. Serve immediately.

Notes:

1. Can replace strawberries with any choice of berry.

2. Can replace soy milk with any choice of milk.

3. To make it chilled refreshment add few ice cubes.

Instant Nachani or Ragi Dosa

noreply@blogger.com (Amruta) — Wed, 01 Apr 2015 15:31:00 +0000

Ragi Dosa is a quick and very healthy dosa. Ragi is gluten free and rich in calcium and iron, has some essential amino acids, also high in fiber and low in fat so promote weight loss. Ragi is also known as Nachani in marathi, finger millet or red millet in english.

Time: 5 minutes + 30 minute(resting time)
Serve: 6-8 dosa

Ingredients:

1 cups ragi flour
1/4 cup chickpeas flour(besan)(optional)
1/2 cup curd/yogurt
1/2 cup water(as required)
salt to taste

Method:

1. In big bowl, take the ragi flour, chickpeas flour, salt, yogurt.

2. Slowly add water to the mixture and start to mix everything well. the batter should be slightly thin than the regular dosa batter. Keep covered for 30 minutes.

3. Heat flat pan or griddle, pour the batter with a help of a ladle and spread it slowly.
Sprinkle some oil/butter/ghee on top. Flip and cook the other side. Cook until crisp and browned.

4. Serve the ragi dosa with any vegetable dish, sambar, dal or coconut chutney.

Notes:
1. You can also add chopped onions, green chillies, ginger to the ragi dosa.
2. Instead of cooking the dosa on both sides, you can just cook one side.
3. To make it more healthy can add 1tbsp of flax seed or powder and chia seeds to batter

Coconut Chutney Recipe

noreply@blogger.com (Anonymous) — Wed, 01 Apr 2015 02:54:00 +0000

This coconut chutney is very easy and quick and made from fresh grated coconut. This chutney goes very well with idli, dosa and medu vada.

Time: 5 minutes

Serve: 2-3

Ingredients:

For the Chutney:
1 cup fresh grated coconut or desiccated coconut( powder)
2 tbsp roasted chana dal
1 green chili
1/2 inch ginger
salt to taste

For the tempering:
1 tsp urad dal (split, skinned black gram)
1/2 tsp mustard seeds

1/2 tsp cumin seeds
8-10 curry leaves
a pinch of asafoetida
5-6 whole red chili
1 tbsp oil

Method:

1. Grind chana dal to fine powder. Add fresh grated coconut, chili, salt and ginger. Grind paste with little water to a smooth consistency.

2. Heat oil in a small pan. Add urad dal fry till it becomes brown. Then add mustard seeds, cumin seeds, curry leaves, red chili and asafoetida.

3. Fry for a minute. Immediately pour the tempering on the coconut chutney. Mix it well with the coconut chutney.

4. Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.

Notes:
1. This coconut chutney has to be consumed fresh. For storing for few hours store in refrigerator. However, consume the coconut chutney in a day.
2. Adding tamarind to the chutney increases its shelf life a little more.

Amrakhand ~ Mango Infused Yoghurt Dessert ~ Happy Gudi Padwa !!

noreply@blogger.com (Anonymous) — Sat, 21 Mar 2015 21:23:00 +0000

Happy Gudi Padwa !!! Gudi Padva is the first day of Chaitra(first month) in the Marathi Hindu Calendar. As a offering I made Amrakhand. Amrakhand is simply Shrikhand blended with mango pulp.

Shrikhand is a very popular Indian dessert made from strained yogurt, sugar and some dry fruits. This exotic Dessert is super simple to prepare and much healthier than other sugar coated Sweets.

Here I used store bought mango pulp. Fresh and ripe mangoes can also be used to make Amrakhand. For flavoring can add some cardamom powder, saffron(not used here), nutmeg powder(not used here) and dry fruits.

Time: 5 minutes + 6-8 hr making hung yogurt/chakka+ 1-2 hr refrigeration time
Serves: 3-4 people

Ingredients:

3 cups yogurt(curd)
1/2 cup mango pulp or more(or 1 large ripe mango puree)
1/4 cup powdered sugar
1/4 cup dry fruits(chopped)(pistachios, almonds, cashews)
1/4 tsp cardamom powder

Method:

1. Place yogurt in a muslin cloth, tie up a knot and hang it overnight or at least for 6-7 hours to drain out the whey from the yogurt. This cottage cheese like texture yogurt is called hung yogurt or chakka.

2. In bowl, mix hung yogurt and sugar for about 5 minutes or until the sugar dissolves.

3. Now add half of the chopped dry fruits, mango puree, cardamom powder and mix well.

4. Keep it in the fridge for an hour or two. Garnish with dry fruits. Serve chilled.

Notes: 1. To make it quick version use Greek Yogurt as it is relatively thick.

2. In Summers, yogurt may get sour if you keep outside long time. You may tie it and keep inside a refrigerator to avoid it going sour.

Rich Eggless Cake

noreply@blogger.com (Amruta) — Wed, 18 Mar 2015 18:48:00 +0000

If you have one bite of this cake I bet you will want to finish it off. Its so good and melt in mouth delicious cake I ever had. This is very simple to bake and result will be rich spongy cake. Recipe courtesy : My Gorgeous Friend Megha Gupta.

Time: 1 hour
Serve: 4

Ingredients:

1 cup all purpose flour/maida
1 cup milk powder
1 cup sugar
1 cup milk
1 cup ghee(Clarified butter)(I used 1/2 cup)
1/2 tsp baking powder

1/4 tsp baking soda

1/2 cup raisins

Method:

1. Preheat the oven to 350°F.

2. Mix the dry ingredients all purpose flour or maida, milk powder, baking powder, baking soda.

3. In another bowl, take sugar, milk and ghee(Clarified butter). Whisk until all sugar dissolve completely for about 2 minutes.

4. Now slowly add dry ingredients and stir until it becomes a smooth batter.

5. Gently fold raisins into batter and pour the batter in a greased pan.

6. Bake cake batter for 40-50 minutes or until toothpick inserted comes out clean.

7. Let it cool completely, slice the cake and serve.

Note:

1. In place of raisins you can also use nuts like almonds, walnuts or blue berries, cherries, strawberries etc.
2. All purpose flour can be replaced with semolina or sooji.

Chilled Cold Coffee (Instant Classic Coffee)

noreply@blogger.com (Amruta) — Sun, 15 Mar 2015 06:35:00 +0000

This chilled cold coffee is made in less than 2 minutes and is ever refreshing specially for summer months. First time I had cold coffee in Pune at Durga Cafe and got in love with it.
Craving at late night? replace with decaf coffee, same taste without sleepless nights. To make the cold coffee more creamier and thicker you could add dash of fresh cream or sweetened condensed milk or a scoop of ice-cream.

Time: 2 minutes

Serve: 2

Ingredients:

2 tbsp Instant Classic Coffee(I used Nescafe)
1 cup Chilled Milk
1 packet Trivia/Sweetener ( or 2 tbsp sugar)
few Ice cubes(around 10-12 ice cubes)
few pinch of Coffee(to garnish)

Method:

1. In blender add milk, trivia/sugar and instant coffee. Blend for few seconds. Now add ice cubes and blend till all ice cubes get nicely crushed.

2. Serve chilled cold coffee in tall glasses, sprinkle some coffee or cocoa powder on top.

Notes:

1. Another way is using espresso coffee, Boil espresso coffee with water and sugar for 2 mins until all dissolves. Strain and combine 2 tbsp of the coffee solution with milk and ice cubes. Blend until all blends well. Reserve remaining coffee in fridge for making cold coffee in future.
2. To make it into dessert add a scoop of ice cream or fresh cream.
3. Decorate with chocolate syrup, semi dark chocolate chips.

Coleslaw Sandwich

noreply@blogger.com (Amruta) — Thu, 12 Mar 2015 21:37:00 +0000

This Coleslaw sandwich is super easy and healthy recipe if used with moderate amount of mayonnaise. To make it as full meal I used burger in sandwich which is totally optional. Coleslaw can be eaten as salad.

Time: 15 min
Serve: 2
Ingredients:

1 cup cabbage (finely shredded)
1/2 cup capsicum (thinly sliced)
1/2 cup carrot(finely shredded)
2 tbsp eggless mayonnaise(I prefer eggless)

1 tbsp chili sauce(I used Maggi Sweet Tomato Chili Sauce)(optional)

2 veggie burger/cutlet(I used Trader Joe's Vegetable Masala Burger with Indian spices)(optional)

4 whole wheat bread slices

1 tsp black pepper powder

salt to taste

Method:

1. In a large bowl, combine cabbage, carrots, capsicum, mayonnaise, chili sauce, salt and pepper. Toss mixture and chill in refrigerator for 5 minutes.

2. This Coleslaw mixture, you can serve as it is as salad in family style bowl.

3. For sandwich, use homemade burger or ready-made one. Nicely cook burgers as per packet instructions.

4. Put some coleslaw mixture on one bread slice, top it with burger and again put little coleslaw. Cover it with other bread slice.

5. Remove sandwich edges and cut into half and serve.

Note:

1. Veggie Burger is optional you can avoid it or replace with burger of your choice.

2. Amount of mayonnaise depends on personal choice but be careful as over the time more mayonnaise may make bread soggy. Put salt accordingly as mayonnaise has added salt in it.

Instant Rava Dhokla

noreply@blogger.com (Amruta) — Thu, 12 Mar 2015 00:43:00 +0000

This is an easy, quick and spongy dhokla recipe made in 30 minutes. Dhokla can be served as breakfast, snack or even as an appetizer for party or picnic. Dhokla can be served with tamarind chutney accompanied with green coriander or mint chutney or even coconut chutney.Adapted from vegrecipesofindia.com

Time: 30 minutes
Serve: 4

Ingredients:

1 cup fine sooji or rava or semolina

1 cup yogurt
1/2 cup water(or as required)
1 tsp ginger paste

1 tsp lemon juice
two pinch of turmeric powder

1 tsp oil
1 tsp eno fruit salt(unflavored)
salt as required

2 tbsp coriander leaves(chopped)(for garnish)

Tempering:
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sesame seeds
8-10 curry leaves
1-2 green chilies(finely chopped)
a pinch of asafoetida

1/2 tsp sugar

2 to 3 tbsp water
1 tbsp oil

Method:

1. In bowl, mix suji/rava, yogurt, ginger paste, turmeric powder, lemon juice, water and salt. Make sure that there are no lumps. Set aside for 15-20 minutes.

2. Heat about 2-3 cups of water in steamer over medium flame. Grease pan or thalis with 1 tsp oil.

3. Add oil and eno fruit salt into batter. Mix well until it starts to bubble on surface, dont over mix it.

4 . Quickly pour batter into greased pan/thalis till half of the height of thali and spread evenly.

5. Place pan/thali into steamer and steam for 15-20 minutes until tooth pick inserted comes out clean.

6. Take out pan/thali from steamer and let it cool for 3-4 minutes. Cut dhokla into small squares or diamonds.

7. For tempering, heat 1 tbsp of oil in a small pan. Add mustard seeds and cumin seeds in it. Once they crackle, add sesame seeds, green chilli, curry leaves and asafoetida and sauté for few seconds and switch off the flame.

8. Add 2-3 tbsp water and sugar in the tempering. Mix well. Be careful while adding water.

9. Pour tempering over rava dhoklas and garnish with chopped coriander leaves.

10. Serve rava dhokla warm or cold.

Solkadhi(Coconut And Kokum Drink)

noreply@blogger.com (Anonymous) — Tue, 10 Mar 2015 01:11:00 +0000

Solkadhi is a type of appetizer drink usually had with rice or sometimes drunk after the meals. Popular in the Konkan region of India, it is made from coconut milk and kokum. It's known for it digestive properties.
This recipe is easy and all you have to make is coconut milk, dry kokam or kokam agal(ready made kokam juice), garlic, chilies and water. Soak Kokam for 30 minutes in water, squeeze nicely and will get a beautiful pinkish red colored kokum extract. Mix all together, refrigerate and its ready.

Time: 15 min + soaking time
Serve: 4

Ingredients:

1 cup coconut(grated)( or coconut milk)
10 dry kokam(Garcinia indica)

1-2 green chills
2 garlic cloves
Coriander for garnish
1 tbsp sugar or more
Salt to taste

Water

Method:

1. Soak kokam in hot water for 20 minutes. Squeeze kokam nicely so it releases all its juice.

2. Grind grated coconut with hot water, garlic and chilies.

3. Strain the coconut milk mixture. You can grind coconut mixture again to give thin consistency to solkadhi.

4. In pitcher mix coconut milk, sugar and kokam juice. Give it taste if required add salt. Refrigerate.

5. Garnish with coriander leaves and serve chilled with steamed rice and pomfret fry or shrimp curry or any curry.

Note:
1. Instead of fresh coconut coconut milk can/tin can be used.
2. Can use kokam aagal.
3. Leftover solkadhi should be kept in the fridge as coconut milk will get spoiled in the hot weather, hence refrigerate the solkadhi.

Shabudana Wada With Spicy Sweet Potato Filling

noreply@blogger.com (Amruta) — Mon, 09 Mar 2015 22:33:00 +0000

Sabudana Vada or tapioca patty is a delicious snack with a great texture. It is crunchy on the outside and soft inside. Here I made wada with spicy sweet potato filling. In india, this crunchy dumpling are eaten on Indian fast or vrat days.

Time: 30 minutes(excluding sabudana soaking time)
Serve: 4 people.

Ingredients:

2 cup potatoes (boiled and mashed)
1 cup tapioca (sabudana)
1/4 cup roasted peanut powder
1 tsp cumin seeds
1-2 green chili(finely chopped), adjust to taste
2 tbsp cilantro( finely chopped)
1 tsp lemon juice
Oil to fry
salt adjust to taste

Stuffing:
2 cup sweet potato(grated)
2 tbsp chilies(finely chopped)
1 dry kokam juice(optional)
1 tsp cumin seeds
1 tbsp Oil
salt to taste

Method:

1. Wash the sabudana/tapioca with water. Drain and soak with water barely covering sabudana. Cover and Set aside for least 5 hours. For more information check out my post on how to soak sabudana.

2. Mix mashed potatoes, soaked sabudana/tapioca , salt, chopped green chilies, cumin seeds, roasted peanut powder, cilantro and lemon juice. Divide the potato dough into small balls of your desired size, the smaller the size will cook faster.

3. For stuffing, heat oil in pan, add cumin seeds, dry kokam, chilies and grated sweet potatoes. Saute for about 5 minutes. Turn off the heat and keep aside to cool.

4. Divide and make equal number of balls out of stuffing, make sure size of ball should be smaller than potato-sabudana wada balls. Make patty or wada with sweet potato filling inside sabudana wada balls. Keep aside.

5. Heat the oil in a frying pan on medium high heat. Once hot, check by dropping a small piece of dough into the oil. The dough should rise to the surface, and not chan oilge its color immediately.

6. Slowly drop the patties into the frying pan. Fry vada or patty until both sides are golden brown. Turn them occasionally. It will take about 4 to 5 minutes to cook.

7. Remove the vada and drain or place on paper towel for absorption of excess oil.

8. Sabudana vada should be crunchy on the outside and soft inside but should be fully cooked.

9. Serve them as is or with any choice of chutney, tamarind date, cilantro or mint chutney.

Note:
1. The frying oil needs to be sufficiently hot not too hot, always check with small piece of dough before putting vada.
2. Can be made ahead of time, just before serving put in oven for about 5 mintues at 300F. I prefer serving hot as taste best.

3. Store at room temp, do not refrigerate.

Thandai - Happy Holi

noreply@blogger.com (Amruta) — Fri, 06 Mar 2015 01:47:00 +0000

Thandai, is a very popular cooling summer drink from Rajasthan made from milk, dry fruits and saffron. Specially made on Indian festivals like Mahashivratri and Holi (festival of colors). The recipe is super simple to make and and healthy too.

Total Time: 40 Minutes
Yeild: 6

Ingredients:
1 liter of Full Fat milk(4 1/2 cup)
1/4 cup sugar
a few strands of Saffron
few ice cubes(optional)

Ingredients for thandai masala:
1/4 cup almonds
1/4 cup pistachios
2 tbsp poppy seeds
2 tbsp fennel seeds
1/2 tsp cardamom powder
8 black peppercorns

Method:

1. Soak almonds, pistachio and poppy seeds for 2-4 hrs. Remove skin(blanch) of almonds.

2. In blender, add the almonds, pistachios, fennel seeds black pepper and poppy seeds. Add a 1/4 cup of milk and grind into a fine paste. This paste is called thandai masala.

3. Boil milk in a heavy bottom pan. Add saffron and sugar, simmer for 5 minutes stirring occasionally.

4. Add cardamom powder, grounded thandai masala into milk, mix nicely with whisk or hand blender. Simmer for another 2 minutes. Turn off the heat and allow the mixture to cool and refrigerate for 2-4 hrs.

5. Serve the thandai chilled with ice cubes for holi festival or serve it as a dessert drink for lunch or parties.

Note:
1. Adding rose petals or rose water to thandai masala also give nice flavor to thandai.
2. Thandai masala will last good for a month if refrigerated.

Chapati Rolls-Spinach Paneer Chapati Rolls

noreply@blogger.com (Amruta) — Thu, 05 Mar 2015 01:12:00 +0000

Chapati Rolls is healthy yet delicious and practically easy to make idea for picnic or for lunch or as a snack. Here I made spinach and paneer chapati roll.
You can make roll with other vegetables like capsicums, fenugreek leaves, shredded carrots, shredded cabbage, shredded radish etc.

Time - 15 minutes
Yields - 5 rolls

Ingredients:

5 chapati or phulka
1 onion(finely chopped)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp ginger-garlic paste
2 cup spinach(finely chopped)
1 cup paneer(finely chopped/ strips)
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp garam masala
salt to taste
1 tbsp Oil
5 tbsp hummus(optional)

Method:

1. Prepare chapati and keep it ready.

2. Heat oil, add cumin seeds, mustard seeds, when it splutters, add finely chopped onions. Saute until onions turn transparent.

3. Add ginger garlic paste, all the spice powder and salt as needed. Saute for few minutes.

4. Add spinach and paneer pieces. Mix well and cook for 2-3 minutes until all water from spinach dried out. Switch off the flame. Let it cool a little.

5. Take a chapati, spread 1 tbsp hummus(optional) and 2 tbsp of spinach paneer stuffing. Tightly Fold into a roll.

6. Pack it for lunch or picnic.

Note:
1. Can make it more spicy by adding chopped green chilies.
2. Use different vegetables or cooked rajma, chickpeas for making stuffing.

Roasted Potato Hearts Flavored With Chat Masala

noreply@blogger.com (Amruta) — Sun, 22 Feb 2015 05:00:00 +0000

These cute heart shaped potatoes are perfect for Valentine dinner starters. You can make many variation of it. Use your choice of herbs, different whole garam masala, garlic or any seasonings of your choice. I have plastic cookie cutter, it worked well to cut potatoes, but I think metal one are best.

It doesn't take more than an hour to make these little cuties but of course you can cut time by making cube or square shapes.

Adapted from : hanielas site

Time: 40-50 minutes

Serve: 4-5 people

Ingredients:
6 russet potatoes or 20-30 baby potatoes

1 tbsp roasted cumin powder
1 tsp black pepper(crushed/powder)
2 tbsp chat masala
1 tsp red chili powder(optional)
1/4 cup olive oil
1 tsp salt

Method:

1. In deep pot, simmer about 2 quarts of water and some salt.

2. Meanwhile peel potatoes, slice them and using a small heart cookie cutter cut out as many hearts as you can. Put potato hearts in cold water. Reserve scraps in water, you can use them later in making patties, aloo paratha etc.

3. Preheat oven to 400F. Line baking sheet with parchment paper or aluminum foil grease with non-stick spray or oil.

4. Add potato hearts to simmering water. Cook potatoes for 3 minutes, drain potatoes and let cool slightly. This method is call par cooking.

5. Combine olive oil, red chili powder, ground pepper, roasted cumin seed powder. gentally cover potaotes with this marinade, let it sit for 5 minutes.

6. Spread potato hearts evenly onto the baking sheet. Roast them for 20 minutes total, turn potato hearts after in halftime.

7. Broil potatoes for 7-10 minutes until they are golden on brown.

8. Take out broiled potatoes sprinkle some chat masala on both side. Serve cold or hot as starter.

Notes:

1. You can choose any herbs, whole garam masala's like bay leaves, cinammom, garlic powder any flavors you like.

Veg Schezwan Fried Rice

noreply@blogger.com (Anonymous) — Wed, 18 Feb 2015 02:54:00 +0000

Craving for something spicy, then schezwan fried rice is a good and quite a bit quick option. Have some chopped/shredded veggie(manually or using food processor) and rice(leftover or 90% cooked) and schezwan sauce ready with you.

Key trick to make perfect fired rice is stir frying at very high heat and keeping everything ready before starting to cook.

Time: 30 minutes

Serve:3-4

Ingredients:

1.5 cups Basmati rice or long grained rice

2.5 cups Vegetables(finally chopped) of your choice

( 1 carrot, 8 french beans, ¼ cup cabbage,

1 capsicum/green bell pepper)

2 Spring onions/scallions(finely chopped)
2-3 Garlic(finely chopped)
2 tbsp Schezwan sauce (I used ching's secret)
1/2 tsp Black pepper(crushed/powder)
1/2 tsp Rice vinegar or regular vinegar
2 tbsp Oil
Salt as required

Method:

1. Rinse the basmati rice well. Boil about 5-6 cup water and 1/2 tsp of salt to boil.

2. Add rice to boiling water. Simmer on a low flame until rice is 90% cooked.

3. Strain rice in a colander and run cold water over it so that the rice grains stop cooking. Drain completely. cover and keep aside.

4. Chop all the vegetables finely be extra careful with the french beans as they take more time to cook.

5. Heat oil in a deep pan or wok. Add the chopped garlic and saute for about 15 to 20 seconds.

6. Increase the flame to its highest, add spring onions and all chopped vegetables.

7. Keep on stirring the veggies, till they start getting browned from the edges. Don't be in a rush to add rice it wont taste good till it gets nice brown color.

8. Add the schezwan sauce, rice. Stir gently and season with salt, pepper and vinegar.

9. Stir fry for 3 to 4 minutes. Check the taste and if required add more salt, pepper and schezwan sauce.

10. Garnish with finely chopped spring onion greens.

11. Serve the schezwan fried rice hot with any soup, any Indo-Chinese curry dish.

Note:

1. Cook rice about 90% cooked check in between.

2. For making schezwan fried noodle just replace rice with any kind of noodles even vermicelli tastes good.

3.Can make with leftover white rice.

Sham Savera Koftas

noreply@blogger.com (Anonymous) — Fri, 13 Feb 2015 18:19:00 +0000

Shaam Savera is a signature recipe of Chef Sanjeev Kapoor. Its Palak(Spinach) Paneer(Cottage cheese) koftas in a rich creamy tomato gravy.

I made this curry first time and did lot's of modification to suit my taste. Hope you will like this modified version of kofta curry. :) You can check out original recipe here.

Ingredients:

For Kofta (Spinach and Cottage cheese balls):

For Spinach coating

3 cup Spinach
1 tbsp Chickpeas flour(besan)
1 tbsp Rice flour or Corn flour
2 Garlic pods(finely chopped)
2 Chile(finely chopped)
Salt to taste

For Paneer Balls Filling

1 cup Paneer(Cottage Cheese)(grated or mashed)
1 tsp Cumin seeds
1 tsp black pepper powder
Salt to taste

For Tomato Gravy:

5 Tomatoes(chopped)(about 3-4 cups)
3 green cardamom
2 tbsp garlic-ginger paste
1 tbsp Red chili powder(Kashmiri or degi)
1-2 green chilies(finely chopped)
1 tsp Garam Masala
1/2 tsp Turmeric powder
1 tbsp Kasoori Methi / Dry fenugreek leaves
1 tbsp Oil
1 tbsp Butter
1-2 tbsp Honey
1/4 cup Milk
1/4 cup Heavy cream
Salt to taste

Method:

Spinach and Cottage Koftas:

1. Cook the spinach in a boiling water for about 2-3 minutes and quickly transfer into cold bath to retain green color and squeeze out all water and nicely chop.

2. Heat 1 tsp of oil in a pan. Add chopped garlic, chili. Roast for few seconds. Now add cooked spinach, chickpeas flour and salt to taste. Saute till all remaining moisture evaporates about 3-5 minutes. Keep stirring continuously.

3. Let it cool down completely. Now add rice flour or corn flour(I used corn flour) this prevent from breaking koftas while frying and mix well. Keep it aside.

4. For filling, grate or crumble paneer, add cumin seeds, black pepper powder and salt to taste. Mix this up really well. Make approximate 1 inch diameter balls out of it and keep them aside.

5. For Making Kofta, grease your palm little oil. Take some spinach mixture on your palm and flatten it little bit. Place paneer ball on it and cover it nicely with spinach mixture. Follow the same procedure and make all the koftas.

6. Deep fry all koftas for 1-2 minutes otherwise green color of spinach will change. Drain and keep on paper towel.(see note)

Tomato Gravy:

1. Blend tomatoes in a blender into smooth puree. Heat 1 tbsp oil and 1 tbsp of butter in a pan. Add green cardamom, ginger and garlic paste, chopped green chilies and kashmiri or degi red chili powder. Saute for a minutes or two.(see note)

2. Add tomato puree and cook till they turn tender about 7-8 minutes. Keep stirring in between.

3. Once gravy thickens, add garam masala, turmeric powder, crushed kasoori methi and salt. Mix well, cook further for 1 or two minutes.

4. Add heavy cream, milk and Honey and mix well. Reduce the heat and allow curry to simmer on low heat for about 5-6 minutes.

5. Cut the koftas carefully into half, put them in a gravy.

6. Serve hot with any Indian flat bread, variety for rice.

Note:
1. If like crispy koftas, fry little more until they turn into golden brown color about 4-5 minutes.
2. Adding kashmiri red chili powder give vibrant red color to gravy.
3. Can add onion paste to gravy also give nice taste.

Maharashtrain Katachi Amti

noreply@blogger.com (Anonymous) — Fri, 24 Oct 2014 22:56:00 +0000

Katachi Amti recipe is a Maharashtrian spicy chana dal curry that is accompanied with PooranPoli. Basically it is strained water after pressure cooking the chana dal for puran poli stuffing. Happy Diwali everyone !!

Ingredients:

1/4 cup Chana dal
1 tsp Tamarind pulp
1 tbsp Jaggery
1 tsp Goda Masala or Garam Masala
1 tsp Grated coconut(fresh/dried)
2 tbsp Coriander leaves(finely chopped)
salt to taste

::::Fresh ground Masala::::
1 tbsp Grated dried coconut
1 tsp Cumin seeds
2 Black pepper corn
2 Cloves
1 bay leaf
1 cm Cinnamon piece

::::For tempering::::

2 tsp Oil,

pinch of Asafoetida

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/4 tsp Turmeric powde

1/2 tsp Kashmiri red chili powder

5-8 Curry leaves

Method:
1. Pressure cook chana dal upto 4 to 5 whistles or until dal is cooked completely. Smash cooked chana dal. Keep aside.

2. Roast all ingredients mentioned in fresh ground masala separately over low heat for 1 minute each. Ground it to fine powder.

3. Heat oil a deep pan, add mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves.

4. Add kashmiri red chili powder and half of the freshly ground masala. saute it for a second and add smashed dal and some water.

5. Once Amti starts boiling, add garam or goda masala, tamarind pulp, jaggery and salt to taste. This amti should have thin consistency, so add water accordingly.

6. after two minutes, taste Katachi Amti. Add remaining ground masala if required.

7. Add grated coconut and cilantro, simmer for two minutes.

8. Serve hot with with Pooranpoli and rice. Enjoy.

Notes:
1. Freshly ground Masala gives amazing taste to this amti. However, if you don't have time to make it, increase the amount of Goda masala.

2. Some people like to add Onion to this Amti. Chop 1 small onion finely. Add it into tempering, saute until translucent and then add whisked dal.

Pakatale Rava Ladoo / Suji Ladoo In Sugar Syrup

noreply@blogger.com (Anonymous) — Fri, 24 Oct 2014 00:30:00 +0000

Happy Diwali !!! These easy to make quick Rava Ladoo. It about roasting semolina and making sugar syrup. These ladoos tastes more good from second day onward once syrup is been well soaked in semolina.

Time:15 minutes
Yeild: 2 to 4 people

Ingredients:
1 cup Rava / Sooji / Semolina

1 tbsp ghee/clarified butter
2 tbsp Cashew nuts(broken into small pieces)

1/3 cup Water
1/2 cup Sugar
pinch of Saffron strands
1/2 tsp Cardamom powder

Method:

1. Take semolina in pan, add ghee and nicely roast over medium heat for 5 minutes or until it turns pink. Keep aside in another dish.(see note 1)

2. In the same pan add water, sugar, saffron. Bring it to boil over medium heat. We need One thread consistency for sugar syrup (Thin thread is formed when tested between thumb and forefinger.)(see note 4)

3. Add roasted semolina, cashew pieces and cardamom powder. Mix well.(see note 2)

4. Turn off the heat and keep aside covered for 3 hours or until syrup is soaked well with semolina.

5. Make rava ladoos garnish with cashews or raisins.

Notes:

1. If like then roast semolina more for getting deep golden color ladoos.

2. Don't boil sugar syrup more otherwise ladoo will turn hard once cooled.

3. If the mixture is little dry and you are unable to form laddus out of it. Boil ½ cup water; add 3 tbsp sugar. Make sugar syrup and add it to the mixture. Mix it well and make laddus.

4. If not sure about making one thread consistency syrup; then, once the syrup becomes transparent, boil for 4 minutes more on medium heat.