Vegan Dumplings/Momos

2026-03-01T17:24:00.000-05:00

During Lent period I am on a constant hunt to make something, that is appeasing to the whole family. Vegan or vegetarian dishes should not be labelled as boring and lack of nutrition. So I try to incorporate some sort of protein along with the vegetables I use.

Indian cuisine is so rich with flavorful vegetarian or vegan dishes. But I try to experiment with vegetarian/vegan options from other cuisines as well. Lately I have been experimenting a lot with Tofu, which is a good plant based protein source.

Non vegetarian Momo/dumplings are one of our favorites and we like this place near by, which serves some yummy dumplings. So I have been experimenting with tofu to create dumplings without compromising on flavors and taste.

Once you try these vegan dumplings, you will not go for the frozen dumplings or take outs. These are a pretty good alternative vegan option for some flavorful dumplings. You can serve it as a meal or an appetizer.

Making the filling spicy and adding lots of aromatics elevates the umami flavor of the tofu. The spicy dipping sauce gives the kick and takes the dumplings to another level. So don't skip the dipping sauce.

Yields - 18 dumplings/momos

Ingredients

Dumpling dough

1.5 cups - all purpose flour

1/2 cup plus 1 tsp - lukewarm water (depends on flour))

1/2 tsp - salt

2 tsp - oil

Filling

7 oz - extra firm Tofu (half of the 14oz container)

1 - small red onion chopped

4 - cloves garlic chopped

1 tsp - ginger chopped

3 stems - green onions chopped (green part divided from the white ones)

1 - small carrot peeled and diced

1/2 cup - shelled steamed edamame

1/2 cup - mushrooms chopped

1/2 cup - chopped cabbage

1/2 tsp - black pepper powder

1 tbsp - chili garlic crisp oil

2 tsp - dark soya sauce (if using light soya sauce adjust the amount)

salt to taste

1- 2 tbsp - toasted sesame oil/vegetable oil

Sauce

2 - cloves garlic chopped

1 tsp - ginger chopped

1 stem - green onion chopped

1 tbsp - chili garlic crisp oil

1.5 tbsp - dark soya sauce

1 tsp - brown sugar

1/2 cup - water

1 tsp - sesame seeds

2 tsp - toasted sesame oil/vegetable oil

Directions

Dough - Mix all the ingredients under the dough and knead it into a soft pliable dough. Make sure to adjust the amount of water per your flour requirements. Apply few drops of oil on the dough and cover it with a kitchen towel and let it rest for 30 minutes.
Squeeze out the water from the tofu piece by pressing the tofu between your hands. Crumble it into small pieces.
Chop the carrots and edamame in a food processor to get a coarse mix.
Filling - sauté garlic and ginger in a pan with 1-2 tbsp of oil. Add the chopped green onion whites, onions, salt and pepper and cook till onion turns translucent. Add the chopped carrots, edamame, mushrooms and cook for 2-3 minutes. Add the soya sauce and chili garlic oil, followed by tofu and chopped cabbage. Mix everything well and add the onion greens and turn off the flame. Let the mix cool.
Sauce - sauté garlic, ginger and green onion in oil till fragrant. Lower the flame and add soya sauce, chili garlic crisp oil, brown sugar and water. Let it come to a boil. Add the onion greens and sesame seeds and turn off the flame.
Assembling the dumplings - Divide the dough into 18 small balls and leave it covered while making the dumplings. Dust the rolling surface with a bit of flour. Roll each ball into approximately 3-4 inch sized circle. The shell should be thin. Make pleats on one side of the rolled sheet. It will form a small tart shaped shell. Add 2 tbsps of the filling into the shell. Apply some water on the other side of the circle which is not pleated. Bring the side towards the pleated side and tuck below the pleated side and pinch well to seal. It should look like a dumpling. Slight bring both sides little closer to get the dumpling shape. Place the prepared dumpling on a oiled steamer rack. Cover it and prepare rest of the dumplings. Make sure to arrange them in the steamer without touching each other. Steam them for 10-15 minutes till the dumpling looks glossy. Watch instagram reel for the tutorial on making the dumplings.
Enjoy them with the dipping sauce while they are warm.

Notes:

Adjust the vegetables according to your likings.
Don't skip the chili garlic crisp oil in this recipe. It enhances the flavor so much in the dumplings as well as in the dipping sauce.
If using light soya sauce, adjust the amount per the strength of the soya sauce.
The dumplings can be stored in airtight container in the refrigerator for 2 days.
To reheat the dumplings, steam them for 5 -8 minutes and enjoy with the dipping sauce.

Crunchy Black Bean Taco Triangles

2026-02-22T19:06:00.003-05:00

Great Lent is the time period we go full vegetarian or vegan. Its hard to please the boys in my house, who always ask me 'Where is the protein?'.

I always cook a big batch of different kinds of beans and freeze them in single layers over baking trays and store them in the freezer. They are the main source of protein during Lent in my household. The cooked beans are so versatile and handy to prep a meal quickly.

Here I am making the Crunchy Black Bean Taco Triangles. They are prefect for quick meal and a good option for lunch box.

The Cashew Cilantro Sauce I make for these crunchy triangles gives that velvety creaminess and richness to the taco triangles. It is tangy and has the kick from Jalapenos, which elevates the earthy black bean flavors in this taco triangles.

The spicy and smoky black bean filling with generous amount of Cilantro and aromatics checks the boxes for flavors and protein. Baking helps to get a big batch done in one shot. Alternatively you can cook them on a pan.

Yields - 16 Taco Triangles

Ingredients

Sauce

1/2 cup - raw cashews soaked in 1/2 cup hot water

1/4 cup - water

1 cup - fresh cilantro chopped

1/2 -1 - jalapenos (adjust per heat level)

2 tsp - lemon juice

salt to taste

Filling

2 cups - cooked black beans (refer notes)

1 - small onion chopped

4 - garlic chopped

1/2 -1 - jalapenos (adjust per heat level)

1 cup - cilantro

1/2 - red bell pepper chopped

1/4 cup - frozen sweet corn

1 tbsp - taco seasoning (homemade or store bought)

1 tbsp - chipotle chili powder

1 tsp - cumin powder

2 tbsp - salsa

salt to taste

1 - 2 tbsp - avocado oil

8 - Soft tortillas

Glue to make the pockets

2 tbsp - all purpose flour

2 tbsp - water

Directions

Sauce

Grind all the ingredients listed under sauce into a smooth thick sauce.

Filling

Sauté garlic in the oil till light golden brown color and add the onions. Cook till translucent. Add the chopped pepper, jalapenos, corn and cook till they are soft. Add the seasonings, salt and cook for a minute. Now add the cooked black beans and mix well. Finally garnish with chopped cilantro and turn off the flame.

Assembling

Make a paste of the flour and water to make the glue for the triangles.
Cut the tortillas into halves to get 16 pieces.
Apply the flour paste on the edges of the halved tortilla.
Add 2 tbsp of the filling and a tsp of the sauce. Fold the corner to form a triangle and seal the edges. (Watch the Instagram reel for details)
Pre heat oven to 400° F.
Apply oil on a baking tray and place the prepared taco triangles on the tray.
Brush oil on top of each taco triangle and bake for 16 minutes, flipping half way to get both sides crispy.
Enjoy them with rest of the Cashew Cilantro sauce.

Notes

Back beans - if using canned black beans, wash and drain well. You can alternatively cook on stove top in a pressure cooker. Soak 1 1/4 cup black beans in water for overnight. Wash and drain few times and discard the purple water. Add the beans into a pressure cooker. Add 1/2 cup of water and 1/2 tsp pf salt. Pressure cook for 6 whistles.
Taco seasoning - 1 tsp each of garlic, onion, cumin, dried oregano, 1 tbsp each of chipotle pepper powder, cayenne pepper powder, paprika powder.
You can store the taco triangles for 2 days in the fridge in a air tight container.
You can reheat in the taco triangles in a air fryer at 350°F for 8-10 minutes.

Falafel

2026-01-21T20:57:00.000-05:00

A plate of crispy and crunchy falafel, with a soft interior, paired with a warm cup of Karak Chai, was exactly what I craved on a chilly, snowy day. I had never been a fan of falafel until I had the chance of trying some delicious falafel and Karak Chai in Dubai. There was a small takeout place next to our hotel in Dubai that served the most flavorful falafel and Karak Chai. Since then, I’ve been on a mission to recreate my own version of falafel. After searching through so many recipes, I finally compiled a version palatable for our taste buds.

It’s surprisingly easy. Simply throw all the ingredients into a food processor and pulse them until well combined. Shape the mixture into falafel and either shallow fry or deep fry them to your liking. Fry them until they’re golden brown and crispy. And the best way to enjoy them is with a cup of Karak Chai.

Alternatively these can be baked or air fried at 400F for 20 minutes, flipping half way through.

Yields - 20 small falafels

Ingredients

1 cup - dry chickpeas

3 cloves - garlic

2 - green hot chilies

1 bunch - fresh cilantro

1/2 bunch - fresh parsley

1 tsp - coriander powder

1 tsp - chili powder

1 tsp - cumin powder

1/2 tsp - ground pepper

1 tbsp - chickpea flour

salt to taste

-----------------------------------------

Oil to fry (I use Avocado oil)

-----------------------------------------

Optional

1 tsp - white sesame seeds

Directions:

Wash the dry chickpeas and soak them in water for overnight or a minimum of 8 hours.
Once the chickpeas is soaked well, discard the water and rinse well. Drain the water well.
Add all the ingredients except the sesame seeds to a food processor and pulse till a coarse mixture is formed. Test it by shaping them into a ball. Pulse till you get that texture that holds together. Add the sesame seeds, if using at this point.
Use a cookie dough scooper to scoop out the mix and form either falafel balls or discs.
Add oil enough for shallow frying or deep frying into a pan. Let the oil heat up well. Fry the falafels in batches without crowding the pan. Make sure to use medium heat to fry them and flip in between the sides to get the even golden brown color on both sides.
Serve them hot with some Karak Chai.

Notes

Make sure to use soaked chickpeas instead of canned chickpeas to get the best texture for the falafel.
Adjust the spice powders to your liking.
I like to shallow fry them in the pan instead of deep frying. Alternatively you can bake or air fry at 400F for 20 minutes, flipping half way through or till the desired golden brown color is attained.
If the mixture seems very loose add additional spoon of chickpeas flour and refrigerate for an hour before frying it.
They can be stored in the fridge in a tight container for 3 days and can be reheated in the air fryer at 350F for 8-10 minutes till it gets crispy on outside.

Sweet Potato Waffles with Apple Cacao Maple Topping

2025-11-23T20:44:00.001-05:00

After Thanksgiving dinner, we always end up with lots of leftovers. Baked or boiled sweet potatoes are one among such side dishes. I always try to incorporate them in salads, pancakes or in waffles. Sweet potatoes are one of my favorite side dishes, so I end up making some extra.

Here is the best way to turn the leftover sweet potatoes into flavorful waffles. When paired with some Cacao Maple seasoned Apples as the topping gives these waffles a true autumn touch. The sweet potato waffles are crispy outside and softer inside.

Substitutes:

Wheat flour - substitute the wheat flour with all purpose flour. Adjust the amount of milk accordingly when using all purpose flour.

Milk - you can use any non-dairy milk like oats milk, almond milk or coconut milk instead of regular milk.

Yields - 4 big waffles/ 16 tringle waffle pieces

Ingredients:

Dry ingredients

2 cups - wheat flour

2 tsp - baking powder

1/2 tsp - salt

1 tsp - Selefina Cacao Maple Melange

Wet ingredients

3/4 cup - mashed sweet potatoes (refer notes)

2 - eggs

2 cups - milk

1 tsp - vanilla extract

1/4 cup - any neutral oil

2 tsp - sugar

Apple Cacao Maple Topping

3 - medium sized crisp apples peeled, cored and chopped

1/2 tsp - Selefina Cacao Maple Melange

1 tbsp - brown sugar

1 tbsp - butter

2 tbsp - chopped pecans

Directions:

Apple Cacao Maple Topping - Melt the butter in a pan. Add chopped apples, cacao maple powder and brown sugar and cook till the apples are slightly soft for 2-3 minutes. Turn off the flame and add the chopped pecans.
Add all the wet ingredients followed by dry ingredients into the blender jar and blend well. Alternately mix them in a bowl till everything is combined well.
Heat a waffle iron and make waffles per manufacturer's instructions.
Give an extra minute in the waffle maker to crisp up the waffles.
Serve the waffles with warm apple cacao maple topping with some warm maple syrup and whipped cream.

Notes:

Sweet potatoes - in this recipe boiled or baked potatoes or canned sweet potatoes can be used. Wash a medium size potato and wipe it dry. Cut it into 3 pieces, wrap in an aluminum foil and place on a baking sheet and bake at 400°F for 30-40 minutes till the sweet potato pieces are soft when tested with a skewer. Let it cool. Peel the skin and mash the sweet potatoes using a fork.
These waffles will stay fresh in the fridge for 2-3 days.
They can be arranged in freezer bags and can be stored in the freezer for up to a month.
Reheat - these waffles can be reheated in a toaster or air fryer at 350°F for 5-8 minutes.

Flourless Ethacka Halwa/Plantain Fudge

2025-10-12T16:25:00.002-04:00

Plantain is a staple in most of South Indian kitchens. They are so versatile that they are used in savory dishes to dessert and even in snacks. The plantain chips are everyone's favorite. The ripe plantain when battered and fried becomes the famous Pazhum Pori of the South. Since its a staple in the kitchen, lot of time I end up with overripe plantains.

The better way to use the overripe plantain is to transform them in to this dark brown mouth watering Halwa.

The sugar in the ripe plantain gives that caramelized flavor when cooked along with jaggery syrup. The richness from the ghee and the flavors from the cardamom adds the perfect aroma to this Halwa. Every bite into a piece gives the crunch from the fried cashews. This fudgy goodness is so soft that it melt in your mouth.

If you end up with over ripe plantain, give this recipe a try at least once. I am sure you will love it and will never think of trashing those over ripe plantains.

Ingredients

3 - ripe plantains

1/2 cup - thick coconut milk

3 blocks/ 1/2 cup - 3/4 cup - jaggery (refer notes)

1/3 cup - water

2 tbsp - ghee

1/2 tsp - cardamom powder

a pinch of salt

To Fry

2 tbsp - cashew nut halves

1 tbsp - ghee

Directions:

Add crushed jaggery/ jaggery powder to a sauce pan with 1/3 cup of water and cook on medium heat till all the jaggery melts. Strain the jaggery syrup through a metal sieve to remove any impurities.
Remove the skin of the plantains and cut into small pieces and add to a blender jar. Add the coconut milk and blend it into a smooth puree.
Add 1 tbsp of ghee to non stick pan and fry the cashew pieces till golden brown. Remove the fried cashews and leave the remaining ghee in the pan.
Add the pureed plantain and a pinch of salt to the same pan and cook on medium heat, stirring occasionally till half of the moisture is absorbed. The mix will look yellow in color.
Its time to add the jaggery syrup to the mix. Add a tbsp of ghee at this point and cook for another 10 minutes, stirring occasionally till everything comes together and mix turns dark brown.
Add the remaining tbsp of ghee to the halwa and cook for another 5 minutes. Add the cardamom powder and fried cashew pieces and mix well. Turn off the flame and transfer to a parchment paper lined dish (4 x 3 inches). Level it with a silicon spatula and let it come to room temperature. Cut it into desired shapes and enjoy.

Notes

Adjust the amount of jaggery per the sweetness of the plantain or per your liking.
You can serve the halwa warm without setting in a pan or cutting it.
The left over Halwa can stay good in the fridge for a week in an air tight container.

Masala Cookies

2025-10-03T21:14:00.000-04:00

The aroma of chai isn't just a smell—it's a warm, liquid embrace. But the magic truly happens when you pair it with the perfect companion: a masala cookie. Crispy at the edges and dissolving into a satisfying blend of spicy sweetness on the tongue, that single bite instantly takes you back into that memory lane. You can almost feel the aroma of the baked items in the evening air and smell the yeast from the old, familiar bakery where these very cookies were sold. You wait for that small little brown bag with cookies to be opened and take a bite into it. Hope some of you can connect to this.

Here I am recreating the memories with these cookies. These cookies are on the spicier side. Feel free to adjust the amount of green chilis per your liking. I avoid garlic from these cookies as they seem to reduce the crispiness of the cookies. They pair very well with coffee or tea.

They are crispy inside out and has the perfect crunch to munch as a tea time snack.

Yields - 12 cookies

Ingredients

Dry ingredients

1 cup - all purpose flour

1/3 tsp - baking powder

1/4 tsp - baking soda

1/4 tsp - salt

--------------------------------------

5 tbsp - soft butter

1/3 cup - powdered sugar

--------------------------------------

To grind

1 dry - red chili

3 - green chili

1 tsp - ginger chopped

1 - big shallot (4 small shallots)

1/2 tsp - pepper powder

2 sprigs - fresh curry leaves

2 tbsp - desiccated coconut flakes

----------------------------------------

Masala Mix

1/2 tsp - turmeric powder

1/2 tsp - Kashmiri Chili powder

1/2 tsp - ground fennel seeds

1 tbsp - black sesame seeds

1 tbsp - chopped cashew

-----------------------------------------

Topping

1 tbsp - White sesame seeds

1 - beaten egg white

Directions:

Pre-heat the oven to 325 F. Line a baking sheet with parchment paper.
Beat the soft butter and powdered sugar till fluffy.
Pulse the ingredients under 'To Grind' in a chopper to get a coarse paste.
Sift the dry ingredients into the butter mix. Add the ground mix and the ingredients under Masala Mix and knead for a minute to form the dough.
Divide the dough into 12 equal parts. Roll each part into a ball and place in between a parchment paper. Press it with the bottom of a measuring cup to form the cookie or use a rolling pin to roll as a cookie. Shape the edges using fingers to get even sides. Place the rolled cookies on the baking sheet lined with parchment paper.
Brush the top of the cookies with egg wash and sprinkle the white sesame seeds on it.
Bake for 25-30 minutes, till the edges are light golden.
Transfer the cookies to a wire rack to cool. The cookies will get crispier as it cools down.
These cookies can be stored in airtight container at room temperature for a week.

Mango Yogurt Bowl

2025-06-23T11:29:00.001-04:00

Mangoes are one of my favorite tropical fruits. Growing up with an abundance of mangoes in my grandparents house, I never thought I would one day crave for some sweet mangoes. Finding sweet ripe mangoes is merely a luck now a days. Its a hit or a miss. We can get hold of sweet mangoes only in summer. That too for a very short period of time.

When I saw the try me packs of Selefina's mango juice powder, I never had to think twice to get some try me packs and try some recipes. This mango yogurt bowl is purely a getaway to some tropical island when you have the first spoonful of the creamy lush mango yogurt. The mango juice powder gives the thick consistency to the yogurt and gives that creamy texture. This was a hit in my family. Even the picky eater said 'so good' to this bowl of mango yogurt.

Its so convenient that these try me packs are readily available at Selefina and we don't need to wait for mango season to enjoy some Mango yogurt bowl. These are perfect for the 90 degree weather we are having in this summer to cool us down.

Yields : 2 bowls/2 servings

Ingredients:

2 cups - milk

2 - try me packs Selefina Mango juice powder

3 tbsp - granulated sugar

1 tsp - plain yogurt

Fruit bowl

Mango yogurt

Fruits of your choice

Chia seeds

Granola

Directions:

Boil the milk in a sauce pan by occasionally stirring with a wire whisk, to prevent the skin formation.
Once the milk boils, turn off the stove and add the sugar and the mango juice powder. Using the wire whisk mix well the lumps till all the mango juice powder dissolves completely.
Let the mango milk mix cool and come to 100°F - 115°F. Use a food thermometer to check the temperature if not sure. It should be slightly warmer than lukewarm.
Transfer it into a glass jar or bowl. Add the plain yogurt into the mango milk mix and stir well. Keep it covered in a warm place to incubate and the mix to convert into thick yogurt. It will take anywhere between 8 to 12 hours based on the temperature where you live.
Once the yogurt is set, keep it in the refrigerator till ready to use.

Assembling Mango Yogurt Bowl

Spread the mango yogurt in a serving bowl. Top it with fruits of your choice, granola and a sprinkle of chia seeds. Enjoy them as a quick breakfast or healthy snack.

Eggplant Masala Fry

2025-03-29T22:10:00.000-04:00

Eggplant is a very underrated vegetable. Many people don't like its mushy texture when cooked. Keeping the shape and texture intact is important to impress kids to try it.

Growing up in North India, I had enjoyed the stuffed eggplant very much with rotis. It is my favorite eggplant dish. That needs little bit of time to prepare. So if I am in a hurry, I try this eggplant Masala fry, which is really delicious.

You need small eggplants for this Masala fry. Cut them into long pieces. Prepare the Masala spice mix and toss with the cut pieces, then pan fry. Make sure not to wash the eggplant pieces as it will absorb water and will get mushy.

This spice mix can be prepared ahead and stored in an air tight jar for later use. The Eggplant Masala Fry can be served with some ghee slathered Rotis or steamed rice.

Ingredients:

10 - 12 - small eggplants

2-3 tbsp - vegetable oil

Masala Mix

2 tsp - Kashmiri Chili powder

1 tsp - Chaat masala

1/2 tsp - turmeric powder

1/2 tsp - Amchur powder/raw mango powder

1/2 - 3/4 tsp - salt

To garnish

1/2 tsp - Kasuri methi/ dry fenugreek leaves

2 tbsp - chopped fresh Cilantro

Directions:

Wash and pat dry the eggplants. Remove the stem and cut them into long pieces.
Mix all the ingredients listed under Masala mix in a bowl.
Sprinkle the masala mix on to the eggplant pieces and toss till well coated.
Heat up 2 tbsp of oil in a non stick pan. Add the eggplant pieces in one layer; cover with a lid. Pan fry the eggplants for 3 minutes on each side on low to medium heat. Fry them in batches and make sure not to overcrowd the pan.
Rub the Kasuri Methi between your palms and add to the eggplant masala fry. Turn of the flame and add chopped cilantro.
Serve them hot with fresh rotis or steamed basmati rice.

Lemon Ricotta Pasta With Asparagus and Mushrooms

2025-03-19T23:17:00.004-04:00

Spring is here and finally its getting warmer and the days are getting brighter and longer. Sunny days, birds chirping outside the window and daffodils finally making its way up from the ground are so exciting to see when you are cooped up inside for almost six months during winter.

Making use of seasonal vegetables is a very good choice when meal prepping. Asparagus is one vegetable I like use during spring season as they are less woody and more fleshy.

I like lemon ricotta flavor combination. The flavor is so refreshing and goes very well in pasta. Making use of a pasta that can hold some sauce is a good option for this recipe. Penne pasta or any small tubular shape pasta will work for this recipe. The Selefina lemon pepper seasoning add the extra lemon pepper flavor to this pasta recipe.

You can substitute the mushroom and asparagus with other vegetables like broccoli and red pepper. Adjust the amount of seasoning per your taste. This recipe is very forgiving and adjust the creaminess and lemon flavors based on your choice. Reserving the pasta water helps to adjust the consistency of the sauce.

This pasta is a very easy meal that can be prepared under 30 minutes. If you are looking for a vegetarian option, then this recipe is a good choice. It is filling as well as delicious too.

Serves - 8

Ingredients

16 oz - penne pasta

10 - 12 stems - asparagus, woody part removed and cut into 1 inch pieces

8 oz - baby portabella mushrooms cleaned and sliced

2 cloves - finely chopped garlic

1/2 tsp - Selefina lemon pepper seasoning

1/2 tsp - ground pepper

1 -2 tbsp - olive oil

1 tbsp - unsalted butter

salt to taste

Sauce

1.5 cups - reserved pasta water

1 cup - Ricotta cheese

1/2 cup - half and half

1 tsp - Selefina lemon pepper powder

1/2 tsp - ground pepper

1/2 tsp - garlic powder

3 tbsp - all purpose flour

1 tbsp - butter

2 tbsp - olive oil

salt to taste

1/4 cup - grated parmesan cheese

1 - juice from a lemon

To garnish

Extra Parmesan cheese to garnish before serving

Zest of a lemon

Directions:

Cook pasta according to the package instructions and reserve the pasta water.
In a wide pan, melt butter and add oil oil. Sauté chopped garlic till nice aroma comes. Add the sliced mushrooms, asparagus, pepper powder and lemon pepper seasoning. Cook till the mushrooms get golden brown on edges, Add salt and cook till mushrooms are cooked and asparagus is deep green color and still lightly crunchy. Remove the cooked vegetables from the pan.
Sauce - In the same pan, melt butter and add the olive oil; and cook the all purpose flour in it. Add the reserved pasta water, ricotta cheese and cook on low heat till everything is combined. Add the half and half, lemon pepper seasoning, garlic powder, pepper powder and salt. Cook till the sauce starts to thicken up slightly.
Add the cooked pasta and mix well till all the pasta are coated well with the sauce. Add the cooked mushrooms and asparagus. Squeeze in the lemon juice. Garnish with parmesan cheese.
Before serving, grate in extra parmesan cheese and lemon zest.

Multi Daal Masala Dosa with Beets filling And Tomato Chutney

2025-03-07T23:40:00.001-05:00

Masala Dosa is one of the favorite meals of my family. No one complaints when I make it for breakfast, lunch or dinner. Its my to go meal during lent period.

Crispy Masala dosa with different kind of filling is very common. The spicy filling with potatoes, carrot and beet root is a good combo with daal dosa. The multi daal dosa also has good amount of protein. But the high amount of protein makes it stick to the pan. So for the easy release, we have to add the rice flour to the batter just before preparing the dosa. A thin batter will help in spreading the dosa evenly and makes it crispier.

Ingredients

Dosa Batter

1/2 cup - idli rice

1/2 cup - urad daal

1/2 cup - masoor daal

1/2 cup - chana daal

1/2 cup - mung daal

1 tsp - fenugreek seeds

3 cups - daal water

1 tsp - salt

1 cup - fine rice flour for appam (needed to add it to the batter before preparing dosa)

Directions:

Batter

Wash the daal and rice and add fenugreek seeds to it. Soak it in 5-6 cups of water for 6-8 hours.
Drain the soaked daal and rice mix and reserve 3 cups of water.
Grind the soaked daal and rice in the reserved water into a smooth batter. Add salt and mix well. Cover and let it ferment for overnight.

Filling

1 - medium size beets peeled and cut into small pieces

1 - medium sized carrot peeled and diced

3 - big potatoes peeled and cubed

1 cup - water

1 - medium sized onion chopped

3 - cloves garlic chopped

1/2 inch - ginger chopped

3 - 4 - hot green chilies chopped

1/2 tsp - turmeric powder

1/4 cup - chopped cilantro

1 sprig - fresh curry leaves

1 tsp - urad daal

1/2 tsp - mustard seeds

2 tbsp - coconut oil

salt to taste

Directions

Pressure cook potatoes, carrots and beets with 1 cup of water till 3 whistles blows. Once the pressure subsides, smash the vegetables.
Splutter mustard seeds in coconut oil in a pan. Add the urad daal and fry till it gets light golden brown color. Add the onions, ginger, garlic and green chilies and cook till onions are translucent.
Add turmeric powder, tear the curry leaves and add to it and cook for a minute. Add the mashed vegetables and salt and mix well. Cook till the moisture is absorbed well. Adjust the salt and add the cilantro.

Tomato Chutney

4 - medium sized tomatoes chopped

1/2 - medium sized onion chopped

3 - dry red hot chilies

1 tsp - size tamarind

1 tsp - urad daal

1/2 inch - ginger chopped

1 tbsp - coconut oil

salt to taste

Tadka

1 tsp - urad daal

1/2 tsp - mustard seeds

1 tbsp - coconut oil

1 - small shallot chopped

few curry leaves

Directions:

Sauté onions, urad daal, ginger and dry chilies in the oil . Add tomatoes and salt and cook till mushy. Add the tamarind and cook for a minute. Let the mix cool. Blend it to a smooth paste. Prepare the tadka by spluttering mustard seeds and urad daal in the oil. Add the onions and curry leaves and fry till golden brown. Add the tadka over the chutney.

Masala Dosa

For each cup of batter, add 1 tbsp of rice flour and 1/4 cup of water and mix well.
Heat up a cast iron dosa pan or a non stick pan. Spread 1/2 cup of batter evenly on the pan to make dosa. Apply ghee or coconut oil on the dosa. Once the dosa starts to crisp, add 2 tbsp of filling in the middle of the dosa and spread in the center. Fold the dosa from 3 sides into the center to create a triangle. Prepare rest of the dosa.
Enjoy them while they hot and crisp with tomato chutney.

Minestrone Soup

2025-02-04T23:09:00.000-05:00

It was snowing like crazy for last 3 weeks. With the Arctic blast, temperature dropped to sub zeros and staying warm inside was highly recommended. A comforting meal to keep everyone warm and cozy during the cold weather is very important. Soups and stews are my go to option for a quick meal for snowy days.

I became a fan of Minestrone soup when I first had it from Olive Garden years ago. It was my must have whenever I went there. Making it at home was easy than going to the restaurant every time.

This Minestrone soup is very easy to make and can be prepared under 30 minutes, if you do the prep work a day before. I always cook a big batch of beans and keep them in freezer handy. They can be used in many ways during the meal prep.

Imagine dipping a freshly baked warm garlic knot in a bowl of steaming hot tangy and spicy soup with loads of tender vegetables and some hearty beans on a snowy cold day. Hope you will give this recipe a try.

Serves - 6

Ingredients

2 - medium sized carrots peeled and cubed

2 - stalk celery cubed

1 - white onion diced

5 - cloves garlic chopped

1/2 cup - zucchini cubed

1/2 cup - green beans

2 cup - oven roasted tomatoes (refer notes)

2 tbsp - tomato paste

8 cups - chicken broth

1 cup - cooked kidney beans

1 cup - cooked white beans

1 cup - dry ditalini pasta

1 cup - fresh spinach

1 tsp - chili flakes

1 tsp - ground pepper

1 tsp - Italian seasoning

2 tbsp - olive oil

salt to taste

Directions:

Sauté garlic and onion in a Dutch oven.
Add the carrots, celery, zucchini and green beans and cook for 5 minutes with the lid on.
Remove the lid and add the broth, pepper powder and chili flakes. Let it come to a boil.
Add the dry pasta; cover with lid and cook for 10 minutes till the pasta is cooked al dente.
Next add the tomato sauce, tomato paste and cooked beans. cook for another 5 minutes. Adjust the seasoning and add the Italian seasoning.
Finally add the spinach into the hot soup and turn off the flame.
Enjoy the soup with some freshly baked garlic bread.

Notes:

Oven roasted tomatoes

1 lb - ripe tomatoes (medium sized cocktail tomatoes are the best)

1 clove - garlic minced

1 tbsp - olive oil

salt to taste

Preheat oven to 400°F.

Add cut tomatoes, garlic, olive oil and salt to a baking dish and bake for 30 minutes till the tomatoes are mushy and juicy.

Spiced Pumpkin Muffins with Almond Flour

2024-12-10T08:37:00.004-05:00

I rarely buy big pumpkins during fall. When kids were little, we used to buy big pumpkins and carve them. I never liked trashing such a big vegetable. Later when they grew up, I started to buy small pumpkins for decorations with the intension of using them for baking. Sugar pumpkins are apt for decorations as well as for baking. So I always make sure to grab a few with the intension of using them in my baking. Since then they became part of fall baking or ended up in soups.

Spiced pumpkin muffins is always top in my list of items to bake with the leftover pumpkin. Its easy to make homemade pumpkin puree and I prefer them instead of the canned ones. These muffins are moist and delicious and makes a perfect breakfast option for weekdays. The addition of almond flour gives this muffin a nice texture. The raisins, cranberries and pecans gives the extra sweetness and crunch for these muffins.

Yields - 10 medium size muffins

Dry Ingredients

1 cup - wheat flour

1/2 cup - all purpose flour

1/2 cup - almond flour

2 tsp - baking powder

1/2 tsp - baking soda

1/2 tsp - salt

1/2 cup - brown sugar

2 tsp - 1 tsp of cinnamon, 1/2 tsp nutmeg powder & 1/2 tsp all spice powder

Wet Ingredients

2 - eggs at room temperature

1/4 cup - avocado oil

2 cups - pumpkin puree (refer notes)

1/4 cup - dried cranberries

1/4 - raisins

1/4 cup - chopped pecans

Toppings

Pepitas and cranberries

1 tbsp - turbinado sugar

1/4 tsp - cinnamon powder

Directions:

Pre-heat oven to 375 ° F.
Sift the all purpose flour, salt, baking powder and baking soda together.
Mix the eggs, oil, brown sugar and pumpkin puree together using a wire whisk in a mixing bowl. Add the sifted flour mix, almond flour and the spice mix. Gently fold it into the wet mix.
Add the raisins, cranberries and pecans. Transfer the batter into muffin tins lined with parchment paper. Top them with pepitas and cranberries. Mix the turbinado sugar and cinnamon powder and sprinkle on top of the batter.
Bake for 20-25 minutes till a skewer comes out clean.

Notes:

Pumpkin Puree - cut a small sugar pumpkin in to half and scoop out the seeds. Place the halves on a baking sheet with cut side down. Bake at 400 ° F for 45 minutes. Scoop out the flesh and mash to get the puree.
Swap the pepitas with pecans or walnuts.
These muffins can be stored in the fridge in an airtight container for 3 days.

Baked Macaroni and Cheese

2024-11-25T23:31:00.001-05:00

I remember those days when I used to make the Macaroni and Cheese from the box for the kids. Gone are those days. As they grow, they started asking for restaurant style Mac & Cheese. I started making them from scratch and kids loved them. It is simple and not the baked version.

Now they started baking this rich version of Macaroni and Cheese occasionally, especially for get togethers and Thanksgiving dinner. Its their task to make the Macaroni & Cheese for Thanksgiving. All 3 of them would join, play their favorite music and make it. They assign tasks within them and always have fun cooking together.

This baked Macaroni & Cheese is not the regular Mac and Cheese. Its it full of flavor and has the rich and creamy texture. The bread crumbs mixed with melted butter on the top gives the perfect crunch when broiled.

Yields - 2.5 quart baking dish

Serves - 6 people

Ingredients

2 cups/8oz - dry elbow pasta

For the sauce

2 cups - milk

1.5 cups - half and half

2 cups - freshly grated cheddar cheese

1 cup - freshly grated mozzarella cheese

1/2 cup - freshly grated Gruyère cheese

1/4 cup - all purpose flour

3 tbsp - butter

1/2 tsp - garlic powder

1/2 tsp - onion powder

1/2 tsp - Italian seasoning

1 tsp - pepper powder

1 tsp - salt

Toppings

3/4 cup - Freshly grated Mozzarella cheese

3/4 cup - freshly grated cheddar cheese

1/4 cup - bread crumbs

1.5 tbsp - melted butter

fresh or dry parsley

Directions:

Cook elbow pasta according to the package directions. Cook it al dente.
Pre-heat oven to 350 F.
Grease a 2.5 quart baking dish with melted butter.

Sauce

Melt 3 tbsp of butter in a sauce pan and cook the all purpose flour to make the roux.
Add milk and half & half and mix well with a whisk. Add the garlic powder, onion powder, pepper powder and salt. Cook till the sauce thickens. Add the Italian seasoning; mix well and turn off the flame.
Add the grated cheese and mix well. Mix the sauce with the cooked elbow pasta. Transfer it into the greased bakeware.
Add the grated mozzarella and cheddar cheese on top. Mix the melted butter with the bread crumbs and sprinkle over the cheese.
Bake the Macaroni and cheese till the cheese melts and bubbles on the side.
Broil the Macaroni & cheese for 1-2 minutes till the top gets the golden yellow color.
Garnish with parsley. Serve it when hot.

Notes:

You can cut down the cheese if you want the macaroni and cheese to be on the lighter side.
A mix of 2 -3 cheeses adds more flavor to the Macaroni and cheese.
This is a great side dish for get togethers and can be made ahead. You can prepare the macaroni and cheese and keep it refrigerated till ready to bake. Take it out 15 -20 minutes before baking.

Green Chili Garlic Chicken

2024-11-08T22:36:00.000-05:00

Indo Chinese food was always my favorite items to order during my college days, whenever we used to eat out. Indo Chinese noodles, fried rice, chili chicken, the list goes on... When I went to study far away from my home, I found a very good restaurant that served the perfect Indo Chinese food. Their fried rice and chili chicken was to die for. And this restaurant was close to the railway station, which was a great relief to our boring hostel food. We would look forward for the trips back home to have dinner there. It was a routine to start the journey back home with a delicious Indochinese dinner.

The chili chicken they served was never red, it was the green chili chicken and it paired really good with Naan or fried rice. Here I tried to recreate the semi dry version of the Green Chili Garlic Chicken. This Green Chili Garlic Chicken is slightly crunchy outside, but juicy and soft inside. It can also be served as an appetizer too.

Serves - 4

Ingredients:

Chicken Marination

1.5 lbs - chicken tenderloins cut into thin strips

3 tsp - corn starch

1/2 tsp - pepper powder

1/2 tsp - salt

1 tsp - light soya sauce

1 - egg white

3 - 4 tbsp - oil for shallow frying

For the sauce

3 - hot green chilies splits

1 - shallot chopped

5 - garlic chopped

1 tsp - thinly sliced ginger

1/2 cup - water

1 tbsp - dark soya sauce

1 tsp - sugar

1 tbsp - green chili sauce (refer notes)

1 tsp - corn starch

1/3 cup - water

1 - small green bell pepper thinly sliced

1 -2 tbsp - sesame oil

2 stems - green onions chopped for garnish

Directions:

Combine all the ingredients listed for chicken marination together. Cover and refrigerate for 15 minutes.
In a frying pan, heat up the oil and shallow fry the chicken pieces in batches. Cook the chicken on 2 minutes on one side and flip them and cook for another minute. The chicken pieces should be thin enough to be cooked within 3 minutes. Make sure the chicken is cooked all the way through, but not overcooked. Strain and remove them from oil into a paper towel lined bowl.
Heat a wok and add sesame oil. To this add ginger, garlic, shallots and green chili and sauté till the garlic is light golden color. Add soya sauce, green chili sauce and sauté for 30 secs. Add 1/2 cup of water and let it come to boil.
Mix corn starch with 1/3 cup of water and add it to the boiling sauce. Add sugar and let the sauce cook well and thicken.
Add the fried chicken pieces and mix well. Add the sliced bell pepper and cook on high heat till all the sauce is coated well on chicken pieces and the bell pepper is slightly wilted.
Garnish with green onions and turn off the flame. Serve them with fried rice or Naan or Chapathi.

Notes:

Make sure the chicken pieces are thinly cut into stripes, so that they can be cooked faster.
Overcooking the chicken will make the meat tougher. Chicken tenderloins works well in this recipe.
If you don't have green chili sauce, you can either make it by grinding 1/2 cup of hot green chili & 1/2 cup of water. Cook them on medium heat with 1/2 tsp of sugar and 1/2 of salt, till the sauce thickens up. Add 1 tbsp of vinegar and let it cook for another minute. You can store it in a air tight container in the fridge. Alternatively you can add 1 tbsp of green chili paste.
This is a semi dry version dish. If you like more sauce, double the sauce ingredients.

Almond Peanut Chia Seeds Smoothie

2024-10-24T21:59:00.002-04:00

Breakfast smoothies are really a great way to start a day. They are easy and hassle free on busy weekdays. I like green smoothies for lunch, but a lightly sweet smoothie is something I prefer for breakfast.

This is a simple and delicious smoothie that I usually make when I need a quick boost of energy. Not only it tastes delicious, but it keeps me full for long time. This smoothie is a a good source of protein after workout. With minimal amount of ingredients and no processed sugar, this smoothie is a healthy option for breakfast.

Serves 1 Adult

Ingredients

1 1/4 cups - cold milk

2 tbsp - blanched almonds (soaked overnight and peeled)

2 tbsp - roasted peeled peanuts

3 - pitted medjool dates

1 tbsp - soaked chia seeds

Directions:

Blend everything together in a powerful blender.
Keep it chilled in the refrigerator until you drink it.

Notes:

This is a mildly sweet smoothie. Adjust the amount of dates per you liking.
You can substitute the roasted peanut with 1.5 tbp peanut butter. And you can make it vegan by substituting the milk with Almond milk or coconut milk.

Kerala Style Lemon Pickle/ Vella Naranga Achar

2024-02-09T19:42:00.000-05:00

Pickles are inevitable side dishes on an Indian menu. There are both vegetarian and non-vegetarian varieties of pickles available in the market. But I always prefer a good homemade pickle over store bought ones.

Growing up in Kerala, I remember my Grandma used to preserve the seasonal produces like mangoes, lemons, Bilimbi, Hog Plums in many ways. Pickling them in big batches for off season was one method. As kids, we used to curiously gather around and watch her fill the big earthern pots with different kind of pickled produces and tie the lid tight with muslin cloth to keep them safe from moisture. The earthern pots will stay untouched for months till the monsoon season comes. And during monsoon time, the big pots were carefully opened and small batches of pickles will be transferred into small bottles for monthly usage in many dishes. Rest of the picked items will be sealed and saved in the bigger pots for months to go. It's amazing how our ancestors have derived these tried and tested recipes of preserving the seasonal produces, which not only prevented the wastage during surplus, but also provided healthy probiotics during off season.

Here I am sharing one of the easy pickles I used to grow up with. I usually make a small batch of some kind of pickle during the lent season. I use Meyer lemons for this pickle, since their skin is very tender and is similar to the lemons we get in India. This lemon pickle is easy to make and can be used soon after they are made.

Ingredients:

5 - Meyer lemons

15 - cloves garlic sliced

1/2 inch - thinly sliced ginger

3 - hot green/red chili sliced

5 - birds eye chilis/Kanthari

1/2 tsp - turmeric powder

1/2 tsp - asafoetida powder

1/4 tsp - fenugreek seeds

1/2 tsp - mustard seeds

3 sprigs - fresh curry leaves

3 tbsp - sesame seed oil

3 tbsp - vinegar

1/2 cup - boiled water

1 tsp - sugar

salt to taste

Directions:

Wash the Meyer lemons and steam them in a steamer for 3 minutes. Don't over steam the lemons.
Remove them from the steamer and let it cool for 5 minutes. Wipe them with a clean kitchen towel to remove the moisture.
Warm 1 tbsp of sesame oil in an earthern pot/chatti or a non-reactive pan. Add the lemons to the hot oil and toss for a minute on low heat. Remove them from the oil and let it cool completely.
Cut the lemon into half. Then cut each half into 4 wedges, The wedges can then be cut into halves or left as such.
Add 2 tbsp of the remaining oil into the same pot. Splutter the mustard seeds, followed by fenugreek seeds in the oil. Add ginger and garlic slices. Cook for a minute. Add the chilis and lower the flame. Add turmeric, & asafoetida powder, salt, followed by the cut lemon pieces and curry leaves. Toss them slightly and add vinegar and hot water. Simmer for 2-3 minutes and add the sugar and mix well. Adjust the salt and turn off the flame.
Transfer the pickle into sterilized glass jar and store it in the refrigerator.

Notes

Over steaming the lemon will turn them mushy and you won't be able to cut them into slices. So make sure not to steam over 3 minutes.
Don't skip the step of tossing the lemons in the hot oil. This helps to remove the bitterness of the lemon skin.
Remember to use dry spoon when taking the pickle.

Spicy Lamb Chops

2024-01-08T23:14:00.000-05:00

Lamb chops were never my favorite till I tried it at a restaurant when I visited by brother and family in TX. They took us to this place where people wait in long lines to get into the restaurant. Not only the food was awesome, but the spicy lamb chops were exquisite. Since then, I have been experimenting to recreate the same lamb chops that is spicy, delicious as well as juicy. This is the recipe that was approved by my family.

Its a tradition in my family for the last couple of years to prepare spicy lamb chops for Christmas or New year. My family look forward for the lamb chops during this time. I usually double or triple the recipe, as it is a high demanded item in the family.

Hope you will give this recipe a try and let me know how it turns out for you.

I am using the standard measuring spoons to measure all these ingredients.

Ingredients

10 - lamb chops

For the marinade

1 tsp - ginger garlic paste

1/2 tsp - turmeric powder

1 tsp - Kashmiri chili powder

1/2 tsp - ground pepper

1/2 tsp - coriander powder

1 tsp - cumin powder

1 tsp - chili flakes

1/2 tsp - garam masala

1 tsp - salt

2 tbsp - vinegar

2 tbsp - thick yogurt

1 tsp - mustard paste (Dijon mustard)

2 tbsp - oil

Directions:

Add 2 tbsp of vinegar to some cold water (enough to cover the pieces) and dip the lamb chops in the water and leave for 15 minutes. After 15 minutes, drain the water and pat dry with a paper towel.
Mix all the ingredients under marinade in a non reactive big bowl. Marinate the lamb chops well.
Cover and refrigerate for at least 8 hours or overnight.
Heat a cast iron pan with 2 tbsp of oil. Arrange the lamb chops on a single layer and cook them on low to medium heat for 3-4 minutes on each side, or till inside reaches 165 F.
Enjoy them warm with some lemon rice and a side of fresh cut salad.

Notes:

Make sure to wash the lamb chops with vinegar water to remove the smell.
Don't skip mustard paste in this recipe, as this tenderizes the meat.
Make sure not to over cook the lamb chops. Otherwise the meat will get tough and rubbery. Cooking 3-4 minutes on each side on low to medium heat should result in a juicy lamb chops.

Dutch Apple Baby

2023-10-29T19:00:00.001-04:00

Fall is a beautiful season here in the North East. The vivid colors in the surroundings and the warmer tones around you gives that cozy feeling. Its also the harvest time for apples, concord grapes, pumpkins and different kinds of squashes. Every where you look, its a picturesque view.

Apple picking is one of the best fall time activities with family and friends. Also it is the time for fall baking. When there is an overload of different types of apples in the market during this season, I make this Apple Dutch Baby that has the perfect flavors of fall.

Apple Dutch Baby is a big pan cake with a fancy arrangement of apple slices with perfect fall flavors. The apple slices are sautéed in butter and then flavored with cinnamon and nutmeg. The sautéed apple slices are arranged in a bakeware and the pancake batter is poured on top and baked to perfection.

Ingredients

3 - pink lady apples cut into round slices

1/2 tsp - cinnamon powder

1/4 tsp - nutmeg powder

1/4 cup - granulated sugar

2 tbsp - butter

Pancake batter

1/2 cup - all purpose flour

1 tbsp - plain yogurt

1/2 cup - milk

3 - eggs

1/2 tsp - salt

1 tsp - pure vanilla extract

Directions:

Pre heat oven for 400°F.
Melt the butter in a pan and sauté the apples with sugar, cinnamon and nutmeg powder till the apples are lightly soft.
Arrange the sautéed apples in a bakeware.
Blend all the ingredients listed under pancake batter and pour on top of the arranged apples.
Bake it in the oven for 30 - 35 minutes or till the pancake is cooked all the way through and the sides of the pancake are golden brown.
Cut them into slices and sprinkle powdered sugar before serving.

Notes:

You can use a cast iron pan to prepare the Dutch Apple baby. If using cast iron pan, you may need only 20-25 minutes to bake it.
I use ceramic bakeware and it takes longer time to bake.

Kerala Style Chickpeas In Roasted Coconut Gravy/Thenga Aracha Kadala Curry

2023-07-28T13:13:00.005-04:00

Weekends are the perfect time for elaborate breakfast in my house. Everyone looks forward for a Keralite breakfast. I love to recreate my childhood memories tied to each one of these breakfast items.

Growing up in North India for some time gave me exposure to North Indian cuisines. But when we moved back to Kerala, my Mom tend to favor Kerala dishes, as all the ingredients for Keralite dishes were either freshly picked from the yard or readily available. She would get up early morning around 5:00 am and make a Keralite breakfast for us. Then prepare our lunch box for school. Not sure how she managed to do all those. As opposed to her, I am not a morning person and I prefer to cuddle under my blanket on those cold mornings by snoozing the alarm several times. But on weekends, I get pumped up and will wake up early to make a good breakfast.

Back in Kerala, we had lot of banana trees in our yard, which might had made my Mom to go for Puttu (steamed rice cake) and banana as one of our usual breakfast option. I was never a big breakfast person then, and would end up drinking a glass of milk and rush for school. Mom will save the Puttu mix for the evening. She will make a batch of fresh Puttu for us in the evening when we are back. She would then mix the ripe banana with the streaming hot Puttu and feed us. She did the same for us even when we were in college. Even though I preferred the Puttu and Kadala Curry combo, I enjoyed those tiny warm Puttu and banana balls my mom rolls in her hand and gives us. The love and care she packed in each handful of Puttu tasted better than anything else. Nothing tastes better than a meal prepared with a mother's love and affection.

Here is the easy recipe for the Kadala curry, that is cooked in the thick roasted coconut gravy and a blend of spices. Its a perfect combo with Puttu or even with rice or appam. Hope you will try this combo.

Theses measurements are using standard measuring cups and spoons.

Ingredients

To pressure cook

1 cup - dry brown chickpeas

2 cups - water

1/2 tsp - salt

Other ingredients

1/4 cup - shallots sliced

1.5 tsp - ginger chopped

6 big cloves - garlic sliced

1/3 cup - grated coconut

2 - medium sized tomatoes chopped

1 tbps - coriander powder

1 tsp - Kashmiri chili powder

1 tsp - chili powder

1/2 tsp - turmeric powder

1/2 tsp - garam masala

salt to taste

1.5 tbsps - coconut oil

2-3 sprigs - curry leaves

1 cup - water

Tempering

1 tbsp - coconut oil

1/2 tsp - mustard seeds

2 tsp - shallots sliced

1-2 - dry red chili

2 sprigs - curry leaves

Directions:

Wash and soak the dry chickpeas in enough water for overnight.
Discard the water and add the soaked chickpeas to a pressure cooker. Add 2 cups of water and 1/2 tsp salt; cover and cook till 6-7 whistles blows. Turn off the flame and let the pressure subside completely.
In a separate pan, add coconut oil. Add the chopped shallots, garlic and ginger and sauté till light brown color. Add the grated coconut and roast on low heat till light brown color. Now add the coriander powder, chili powders, turmeric and garam masala. Cook on low heat till the raw smell goes away. Add the chopped tomatoes to it and cook till it gets mushy. Let the mix cool down.
Transfer the mix to a blender's jar, add 1/2 cup of water and blend it into a smooth paste.
Add this paste into the cooked chickpeas in the pressure cooker followed by additional 1/2 cup of water and curry leaves. Adjust the salt and cook without the lid.
Once the gravy thickens to the desired consistency, turn off the flame.
For tempering, splutter the mustard in 1 tbsp of coconut oil in a pan. Add the sliced shallots and dry chili. Cook till light golden brown. Turn off the flame and add the curry leaves.
Add the tempering into the chickpeas curry and immediately close the lid. Let the flavors infuse for 5-6 minutes.
Serve the chickpeas curry with steaming hot Puttu/rice cake.

Kerala Style Vattayappam

2023-04-30T20:05:00.000-04:00

Do you have some favorite childhood snacks? And did you ever tried to recreate it? Vattyappam was a after school snack or breakfast at my home when growing up. The fresh tender coconut and its water when mixed with soaked rice and ground in a stone grinder did the magic to the batter. But I was never able to recreate it when I started cooking. I still wanted my kids to enjoy them,. So I used to make Vattayappam for them even though it was never the prefect one.

I was in a constant hunt for finding a perfect recipe for Vattyappam. I have 4 or 5 version of Vattayappam recipes, but they never yielded the texture I was looking for. Either they turned out to be too soggy or soft and don't have that crumbly texture. The batter consistency, rice to coconut ratio, rice type and fermentation time all contributed to the result.

After many experiments with several versions of recipes, I finally settled on this fool proof recipe for perfect textured Vattayappam. If you are struggling to get a perfect vattayappam, this recipe is for you. Please do try this recipe and let me know. Check out instagram for the video.

Ingredients

1 cup - raw Ponni rice

1 cup - fresh/frozen grated coconut

1/2 cup - sugar

3/4 cup - lukewarm water

1/2 tsp - salt

1/4 tsp - instant dry yeast

1/2 tsp - cardamom powder (refer notes)

Kappi

2 tbsp - rice batter

1 cup - water

Directions:

Wash raw Ponni rice few times till the water clears up and soak the rice for 4 hrs or over night.
Strain the water completely from the rice.
Add the rice to the blender and 1/4 cup of lukewarm water (out of 3/4 cup of water) and grind to a fine paste.

Kappi

Take a sauce pan and add 2 tbsp of the ground rice from the above step plus 1 cup of regular water to the pan and mix well using whisk.
Turn on the flame to low to medium and cook the mix till it thickens by stirring continuously.
Turn off the flame and keep it aside to cool completely.
Add 1 cup of grated coconut, 1/2 cup sugar and salt to the ground rice which is in the blender. Add rest of the 1/2 cup of lukewarm water and grind to a very smooth batter.
Add the kappi, dry yeast and cardamom powder to the batter in the blender and blend on low speed for 10 seconds till everything is mixed well.
Transfer to a big bowl. Cover it with a lid and keep it in a warm place to ferment and rise till it gets to double the volume for 4 hrs.
Grease a 8 inch steel plate with coconut oil. Gently mix the batter with a ladle and transfer the batter to the greased plate. Add raisins to the top of the batter at this point, if you prefer raisins.
Place it in a steamer and cook on medium heat for 20-25 minutes or till the skewer comes out clean when tested.
Remove from the steamer and let the Vattayappam cool down completely. Cut into desired shapes and enjoy!

Notes:

Make sure to drain the water from the soaked rice completely so that the water measurement is correct when you add the water to grind the rice.
Remove the skin of cardamom and add some sugar to it and it will be easy to grind into a powder in a coffee grinder. Use 1/2 tsp of this mix in the recipe.
Make sure you only blend the yeast on low speed when you add it to the blender.
Don't ferment the batter over 4 hours. Otherwise the batter will get sour.
Microwave a cup of water for 2 minutes. Then place the bowl with batter including the lid in that warm microwave. Set a timer for 4 hrs and let it ferment there. Alternatively if you have a warm option in your oven, you can keep there.

Shrimp Coconut Stir fry/ Shrimp Peera

2023-02-13T23:16:00.006-05:00

I usually don't like the shrimp that we get here when compared to the one we get back home. They taste so different. The small salad shrimps taste somewhat closer to what we get in Kerala. I love them in Kerala style Shrimp stir fry with coconut/Shrimp Peera. Shrimp Peera is so easy to prepare. Just mix everything together in an earthen pot and slow cook for 15-20 minutes. And its ready to be served with some steaming hot rice!

Ingredients

10 oz - tiny salad shrimp

2 cups - fresh/frozen grated coconut

8 - garlic cloves chopped

1 inch - ginger chopped

6 - green chili/birds eye chili

1 cup - chopped shallots/ onion

1/2 tsp - turmeric powder

1/8 tsp - fenugreek powder

1 piece - fish tamarind

1/2 cup - water

2 sprigs - fresh curry leaves

salt to taste

Garnish

1 tsp - coconut oil

Curry leaves

Directions:

Soak the tamarind in 1/2 cup of water till it becomes soft.
Mix coconut, onions, chili, ginger, garlic, turmeric powder and salt to a earthen pot/Chatti and mix well.
Add the shrimp, fenugreek powder, curry leaves, tamarind and the water.
Cover and cook on low to medium heat for 20 minutes.
Remove from heat. Add coconut oil and curry leaves.
Enjoy it with some steaming hot rice!

Ulli Murangacka Theeyal/Shallots and Drumsticks in Roasted Coconut Gravy

2023-02-05T19:34:00.003-05:00

There are some recipes that takes time and good patience to prepare. Some even needs specific ingredients those seems to be very unrealistic to prepare when you cannot get hold of it. Theeyal is one of those recipes, that requires ample time to prepare. But the outcome of the labor is really appeasing. Growing up, I remember Theeyal was one dish that was prepared with seasonal vegetables. Me and my brother would wait for the coconut to be cracked to drink the sweet coconut water. Then we would wait for the grating part to sneak in and grab handful of freshly grated coconut that falls into the plate. Those are some good old memories that every Mallu can relate to. The freshly grated coconut will be then slow roasted till dark brown along with the spices. It was then ground into a smooth butter like paste using the traditional stone grinder, which would burn a good amount of elbow grease. No wonder, they never needed any fitness classes. These daily exertion made that generation fit all the time.

Here I am sharing my version of Ulli theeyal. When I got hold of some Indian shallots, I couldn't resist to make my favorite kind of theeyal. It was awesome when made in earthen pot, which gave the perfect consistency. Check out instagram for the reel version of the recipe.

Ingredients

2 cups - grated fresh/frozen coconut

2 tsp - coriander powder

1.5 tsp - Kashmiri Chili powder

1/8th tsp - fenugreek powder

1.5 cups - peeled small shallots

5-6 pieces - drumsticks

3 - green chili splits

1/2 - a medium size tomato

2 sprigs - fresh curry leaves

1 1/4 cup - water

1 tbsp - coconut oil

1 tbsp - sized tamarind

1/3 cup - water

salt to taste

Tempering ingredients

1/2 tsp - mustard seeds

2 shallots - thinly sliced

1 sprig - curry leaves

1 tbsp - coconut oil

Directions:

Soak tamarind in 1/3 cup of water.
Dry roast the coconut on slow heat till dark brown. Add the coriander powder, chili powder and fenugreek powder and roast till raw smell goes away. Turn off the flame and let it cool down.
Grind it into a fine paste using 1/4 cup of water.
In an earthen pot (chatti), add 1 tbsp of coconut oil, shallots, drumsticks, green chilis, curry leaves and salt.
Cook it covered for 2-3 minutes till the drumstick cooks well and shallots become soft.
Add the ground coconut paste, tomatoes, tamarind water and 1 cup of water. Adjust the amount of water and salt at this time.
Cover and cook till the gravy starts to thicken up and the oil starts to separate. Turn off the flame.
In a small pan, splutter mustard seeds in 1 tbsp coconut oil. Add sliced shallots and cook till light golden brown. Turn off the flame and add the curry leaves. Pour the tempering on the cooked theeyal. Cover and let it sit for 10 minutes before you use it.
Serve it with hot rice.

Baked Chipotle Chicken Wings

2022-11-28T21:35:00.002-05:00

Chicken wings are one of the favorite appetizers in my house hold. Let it be a game day or a get together, chicken wings are always a crowd pleaser. We love our chicken wings to be spicy and crispy.

Baked Chicken wings are so easy to make and homemade wings gives you the option to play around with your favorite flavors. These Chipotle Chicken Wings are spicy, sweet, tangy and baked to the right crispiness and always a hit in my family. Hope you will give this recipe a try.

Ingredients:

25 - Chicken wings

1 tbsp - olive oil

Dry Rub

1 tsp - garlic powder

1 tsp - onion powder

2 tsp - chili powder

1 tsp - smoked chipotle powder

1 tsp - salt

Sauce

4 tbsp - butter

1/2 tsp - chili powder

1 tsp - smoked chipotle chili powder

1/2 tsp - garlic powder

1 tsp - cumin powder

4 tbsp - worcestershire sauce

1 tbsp - brown sugar

2 tbsp - vinegar

1 tbsp - honey

Salt to taste

Directions:

Clean the chicken wings; pat dry with paper towel.
Mix all the ingredients under the dry rub in a bowl. Apply it on the chicken wings and add 1 tbsp of olive oil. Cover and refrigerate for minimum 2 hours or over night.
Pre-heat oven to 400°F. Line 2 baking sheet with aluminum foil and place wire racks on top of them. Arrange the marinated chicken wings on the wire rack without touching each other.
Bake them for 45 - 50 minutes till they are cooked well and get crispy. Make sure to flip them on the half way.

Sauce

Melt the butter in a sauce pan. Lower the flame and add all the ingredients one after other into the melted butter and simmer for 2-3 minutes. Adjust the salt and spices per your taste.
You can either brush the sauce on both sides of the chicken wings or place the chicken wings in a bowl and pour the hot sauce over it and toss well so that the sauce gets coated on all the chicken wings.
Serve them while they are hot and crispy.

Notes

If you want the chicken wings to be on the crispier side, you can broil them for the last 5 minutes.
To reheat the wings, you can bake them in a pre-heated at 350°F for 5-10 minutes. Or bake it in the air fryer at 350 F for 10 minutes.

Spicy Parippu Vada / Spicy Lentil Fritters

2022-10-17T22:00:00.001-04:00

Snacking with evening tea was a norm at my house during my childhood days. Even though we kids never used to drink tea, we would enjoy the snack with a cup of milk. Store bought snacks were rarely used. Hope some of you can relate to this.

Among the homemade snacks, Parippu Vada / lentil fritters were one of my favorites . Spicy crunchy Parippu Vada with a cup of ginger tea on a rainy cold day is a perfect evening snack. Here I am sharing my fool proof Parippu Vada recipe. Hope the tips mentioned in the notes will help you to make crunchy delicious vadas.

Yields - 35 vadas

Ingredients

2.5 cups - Chana daal

10 - dry hot chili

4 - 5 - hot medium size green chili

2 inch - ginger piece

3/4 - medium size red onion cut into big pieces

2 springs - curry leaves

1/2 -3/4 tsp - asaphoetida powder

Salt to taste

Oil to fry

Directions:

Soak Chana daal for 2 hours and drain to remove all the water. Reserve 1/2 cup of the daal.
In a food processor pulse onion, ginger, dry and green chilis and curry leaves. Transfer this into a mixing bowl.
Pulse the chana daal till you can form a ball with the mix.
Add the pulsed chana daal into the onion, chili mix.
Add the reserved chana daal, asaphoetida and salt and mix well.
Heat the oil in a kadai or frying pan. Shape a lime sized ball into disc by flattening it between your palms. The edges should be thin.
Fry them in hot oil without over crowding on low to medium heat till the vadas are crispy and golden brown.

Notes:

Make sure not to over soak the chana daal to avoid soaking up lot of moisture.
If you are not making all the vadas at the same day, make sure to add the salt only to the batch you are going to use the same day. Rest can be refrigerated. Take the mix out of the refrigerator and let it come to room temperature before you make vadas. Adding salt in advance will tend to drain the moisture out of the onions and will make the mix watery.
Make sure to make small vadas with more of a flattened shape to cook the vadas evenly and crispy.
People use toor daal, Peas daal or chana daal to make this vada. I usually make it with chana daal.
I shape the vadas in batches and keep them in a plate lined with parchment paper. Using a slotted spoon I flip the vada onto the spoon carefully and drop it into the hot oil. This helps to avoid any accidents of oil splutters while dropping the vadas in the oil.
Makes sure to fry the vadas on low to medium heat to get crispy crunchy vadas. Increase the heat to medium for the last 1 minute to get the right color.
You can store the prepared vadas in the air tight container in the refrigerator. To reheat them place them in a preheated air fryer at 350 °F for 5 - 6 minutes till it gets crispy.

Mediterranean White Bean Soup

2022-03-27T14:59:00.001-04:00

Simple and easy one pot meal option for weekdays with a bit of meal prep makes life easier during weekdays. Weekend meal prep includes cutting vegetables, cooking some protein ahead. Then weeknight dinners becomes a breeze to prepare.

During great lent days, we are strictly vegetarians. This makes me scratch my head to pack in the alternative protein options for the teens in the house. I rely on different kinds of beans and lentils for that. Garbanzo, Black beans and White Cannellini beans are our favorites.

This simple Mediterranean White Beans Soup is a one pot vegetarian meal option that does not compromise on taste, yet delicious and healthy. Even in Spring weather, we are getting snow here. So a soup is always a comfort food in my household even in Spring weather. Hope you will give this recipe a try.

Ingredients

2 cups - cooked white beans (refer notes)

1 - medium yellow onion diced

1.5 tbsp - chopped garlic

1/2 cup - diced carrots

1/2 cup - diced celery

2 cups - oven roasted tomatoes with juice (refer notes)

1 tbsp - tomato paste

4 cups - vegetable broth

1/2 tsp - dry chili flakes

2 cups - baby spinach

2 tbsp - olive oil

salt and pepper to taste

To garnish

Fresh/Dry Rosemary

Grated Parmesan Cheese (skip this for vegan soup)

Directions:

In a Dutch oven or heavy bottom pan, heat 2 tbsp of olive oil. Add chopped garlic and sauté till golden yellow color. Add the diced onions and sauté for few seconds.
Add carrots, celery and salt and cover and cook for 5 minutes.
Next add the oven roasted tomatoes, tomato paste and the cooked white beans. Add the vegetable broth, ground pepper and salt. Cover and cook for 15-20 minutes or till the vegetables are soft.
Adjust the seasonings and add the rosemary.
Add the 2 cups of spinach to the soup and mix well. Immediately turn off the flame and let the soup sit for 1 minute.
Serve it hot and garnish with grated Parmesan Cheese. It goes well with garlic bread or baguette.

Notes:

White Beans - You can use any white beans like Cannellini beans or Northern white beans. Soak 1 1/4 cups of dry beans in water for at least 8 hours. Rinse well and discard the water. Add 2 cups of water to the beans and pressure cook till 5 whistles.
Oven roasted tomatoes

1 lb - ripe tomatoes (medium sized cocktail tomatoes are the best)

1 clove - garlic miced

1 tbsp - olive oil

salt to taste

Preheat oven to 430°F.
Add cut tomatoes, garlic, olive oil and salt to a baking dish and bake for 20 - 25 minutes till the tomatoes are mushy and juicy.