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Showing posts from August, 2015

Instant Rawa Uttappam/Instant Rawa Utthappa/Rawa onion Utthappam

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A Quick Dosa recipe which can be made while you are not in a mood to grind the batter. Make it and Enjoy.   Semolina/Rava/Sooji - ¼ cup
   Curd/Plain Yogurt – ¼  cup
   Salt to taste
   Baking soda - a pinch

Toppings *check notes
   Onion - 1 small size finely chopped
   Green chilli -1 finely chopped or green chilli paste 1tsp
   Tomato - 1 seeded and finely chopped
   Coriander leaves - 2 tbsp finely chopped
   Oil for making uthappams
Preparation Finely chop onion, tomatoes, coriander leaves and green chillies.When made for kids you can add green chilly paste(reduce the qtty) In a bowl, mix together rava, curd and salt. Add little water, mix well and let it sit for 20-30 minutes. Later if the batter is too thick, you can add more water to bring it to utthapam batter consistency (neither too thick nor watery). Add a pinch of baking soda or cooking soda and mix well. Mix all the topping together to the utthappa batter. Grease  Dosa Pan with oil and pour one ladleful of batter and spread very…

Kanda Poha

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What to cook for breakfast everyday is still a question here, sometimes I plan sometimes I get stuck. Kanda poha is very easy to make but hubby and M are not much fond of it so I make it very rarely. But I wanted this recipe in my blog so finally its here. Here is what we need: 2 cups (abt 150grams/5.5oz) thick Poha (flattened rice)1 large Onion, finely chopped1 tsp Mustard seeds½  tsp Asafoetida powder1 tbsp oil½  tsp Turmeric1-2 Green chilies, or as per taste, thinly slicedfew sprigs of Curry leaves2 tbsp Cilantro/coriander leaves finely chopped Salt to taste1 tbsp Lemon juice
Method Add the poha in a colander and rinse it under running water(tap water). Meanwhile lets prepare for the seasoning, heat a pan add oil when oil has heated add mustard seeds as they splutter add curry leaves, green chillies, onions and fry the onions till translucent. When done add turmeric and give it a stir. By this time the poha might have turned soft, If poha take…

Avala Rasam / Avla Rasam / Nellikai Rasam/ Gooseberry Rasam

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A newly experimented Rasam with Gooseberry. A easy recipe, full of flavours and Vitamin C. I always make this Avale Khadi which uses coconut in it but this one has no coconut so a little more healthy. 3 medium sized Gooseberries (pressure cooked for 2 whistles or until soft) ¼ cup Toor dal (cooked) 1tsp Rasam powder 1 Tomato (pureed) 10 Garlic cloves (crushed) 1tsp Lemon juice 1tsp Ghee Few coriander leaves 3 Dry red chillies Salt


Remove the seeds from the cooked gooseberries and grind a thick puree. Now take this puree,pureed tomato,cooked toor dal,coriander leaves,salt and rasam powder  in a deep pan. Add enough water to make it thin. Keep it on the stove and boil it for 5-7 minutes or until it bubble boils. Meanwhile,Heat the ghee, add the crushed garlic dry red chillies, fry until they turns brown but don’t burn it. Add immediately the already prepared gooseberry-dal mixture to the tempered spices, now put off the stove. Add the lemon juice and give a stir, serve with rice.
Note:  If you do not eat g…

Three Bean Salad

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A healthy and filling salad which can be made easily when we have cooked beans ready. Ingredients 2 1/4 cups mixed boiled beans (Kidney beans/rajma , black eyed peas/chawli and butter beans/vaal)
½  cup finely chopped onions
1 tbsp finely Parsley

For the Dressing
2 tbsp lemon juice
salt to taste
 freshly ground black peppercorns to taste.
1 tsp slit thai red chillies
1 tsp olive oil

Method: Firstly prepare the dressing. In a large bowl add lemon juice, olive oil, black pepper powder, green chillies,salt to taste and mix well. In this add the cooked beans and onions and parsley and mix well. Serve immediately.



Note: You can use only one bean instead of 3 and use the same recipe to make salad. In addition you can add finely chopped tomato. If you don’t find parsley you can add chopped coriander leaves. I make many variations to this every time I make it. Eat Healthy Stay Healthy. Happy Cooking,


Macaroni with Basil and Walnut Pesto

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We like Pasta at home and when pasta is made with fresh pesto then it’s totally Yummy. I had a fresh bunch of basil so I have made Basil Walnut Pesto and added it to Macaroni instead of Spaghetti or any other Pasta. The pasta is made according to our liking you can make the pesto just this way and continue making the pasta Your Style. Here is what we need for the Pesto Ingredients ¼  cup (60 ml) olive oil¼  cup (25 g) grated Parmesan cheese2 garlic cloves, peeled2 cups (80 g) fresh basil leaves¼  cup (30 g) walnuts1 teaspoon lemon juice½  teaspoon crystal salt/sea saltDirections Place all ingredients into the mixie container or blender in the order listed above and secure lid.Turn machine on and slowly increase to medium power.Blend for 1 minute, using medium power.


To make Pasta We need: Basil Walnut Pesto – for which recipe is mentiones above. 200g pasta (I used macaroni) 1 tbsp olive oil+ ½ tbsp butter 4 cherry tomatoes optional(cut into 4 pieces) 1 tbsp…

Vermicelli Pulao/ Vermicelli

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A Easy one Pot dish to make from the Usual Pulav/Pulao that we make at home. Ingredients (Serves 2) ØVermicelli – 1 cup ØGhee – 1 tsp ØCashews – 2 tbsp cut into halves or 4 pcs ØWhole spices – Cardamom – 2, cloves – 4, cinnamon stick-1/2inch, fennel seeds – 1 pinch, cumin seeds – 1 pinch, bay leaf – 1 ØGinger- ½  inch, roughly chopped ØGarlic – 3 small cloves, roughly chopped ØGreen chilies- 2, roughly chopped ØOnion – ½  cup, finely chopped ØTurmeric powder – ¼  tsp ØGaram masala powder – ¼  tsp ØBiryani Masala powder – ¼ tsp (optional) ØTomato – ½  small, finely chopped ØCarrot – 1 small or ¼ th cup, cut into small cubes ØFresh/frozen green peas – ¼ th cup ØGreen beans – ¼ th cup, chopped ØMint leaves roughly chopped– 2 tbsp(optional) ØCilantro finely chopped – 2 tbsp ØWater– 1.5 cup ØSalt – To taste ØCilantro – To garnish



Method ØGrind chopped ginger, garlic and green chiliesin a blender/mixie into a fine paste or a coarse paste(both will do). ØHeat  a pan and add the vermicelli and fry until golden, ab…

HAPPY 69th INDEPENDENCE DAY

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Wishing all Indian readers Happy Independence Day.  Jai Hind
I just made simple carrot disc and sandwiched it by adding labneh and yogurt.
I hope our country to prosper and all to have a blessed life ahead.
Have Fun and Happy Cooking,
Aps

Sev Puri - Mumbai Style Chaat

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Just a few days back I had posted all the required chutney’s that our Indian Chaat requires. Doing that how can I miss posting a Chaat, this one is my mamama(grandma-mom’s mom) favorite. Right from the time we were introduced to chaat in Mangalore we got hooked to pani puri and my mamama to sev puri. We always had pani puri first or after having some other chaat at the end but mamama used to stick to her Sev puri and of course taste the rest that we ordered ;). When we had taken her to Mumbai with us she tasted the Sev puri there and told its tastier to Mangalore one. Yes it ofcourse was because the Sev Puri we get in Mangalore (most of the places) and Bangalore was served with Ragda and no laun chutney was added in there. So today’s post is dedicated to my Mamama on her completing her 79th Birthday this year. I wish her long life and good health.


So lets proceed to making of Sev Puri, Serves: 4 Ingredients:
24 papdis or Puri’s if you don’t have papdi
1/2 cup boiled potatoes , chopped
1/2 …

Dahi Wali Mirchein

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Dahi wali mirchien is a recipe which I recently read in a Food App in my mobile phone. I thought of trying it soon as I had bhavnagari chillies/ big chillies. It tastes yum and is very easy to make. Here is what we need: Big Green Chillies/Bhavnagri chillies 4Oil 2tbsp *noteGarlic finely chopped 4-6Jeera  1tspSalt to tasteMustard seeds/Rai ¼  tspOnion Seeds/Kalonji  ¼ tspFenugreek Seeds/Methidana just a littleLemon juice – 1 ½-2 tbspGreen chillies finely chopped – 1 smallYogurt ¾ th cupFinely chopped coriander leaves – 1 tbsp

How to make Dahi Wali Hari Mirch:
Put one cut lengthwise in each of the green chillies and deseed them.Heat oil in a pan.Shallow fry the green chillies and drain on a paper towel. Once done remove it on plate and add salt and lemon juice and marinate for one hour.Meanwhile whisk the Dahi/ Curds/yogurt well.In the remaining oil add jeera, when splutters add methidana,kalonji and garlic and stir until garlic is a li…

Meetha Chutney/ Khajur Imli Ki Chuteny

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Meetha Chutney/ Khajur Imli ki Chutney is used in almost all kind of Chaats like Chole Tikki Chaat, Pani Puri etc. It is made with dates, tamarind and various spices. Here is what we need: Sweet Chutney : Ingredients:
1 cup deseeded dates
½ cup deseeded tamarind
½  cup grated jaggery
½  tsp chilli powder
1 tsp cumin seeds (jeera) powder
Salt to taste/ Black salt to taste
                 This is a picture of diluted Chutney
Method Wash the dates and tamarind and put them in a pressure cooker.Add the jaggery and 1 cup of water and pressure cook for 2 whistles.Allow the steam to escape and then blend in a mixer to a smooth paste.Strain the mixture through a sieve.Add 1½ cups of water, chilli powder, cumin seeds powder and salt and mix well till you see no lumps.This yields about 2 small jars of chutney, I dilute this as required when I use it for chaats.Refrigerate and use as required.Note: I have used only half cup of tamarind as I did not want the chutney to be a too much tangy as the tamari…

Green Chuteny/ Pudina Chutney

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Green Chutney/ Pudina Chutney My last post was about Fresh Garlic Chutney which I made for Sev Puri and soon I realized why not post the basic chutneys with pictures back to back before I forget about it or it lies in my draft. I have clicked the pic’s from my mobile because my camera battery got exhausted and I knew the chutney will not last till tomorrow as I have a chat session today ;). Here is what we need for Green Chutney/Pudina Chutney :

Green Chutney: Ingredients
2 cups chopped mint leaves
1 cup chopped coriander
1 to 2 tbsp lemon juice
4 to 6 green chillies, roughly chopped
½"piece of ginger
salt to taste Method Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.Refrigerate and use as required.
Note: Adding lemon juice to mint while grinding ensures the chutney to retain its green colour. Happy Cooking


Fresh Garlic Chutney/ Lehsun ki Chutney - For Chaats

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As you all know Chaat is our family favourtie I have spoken about chat love in many posts of mine. Today I am going to share basic chutney which is used in Chaat in Bombay especially for Sev Puri.  I have not seen this chutney being used in Mangalore, but believe me it tastes awesome with this chutney,That is Fresh Garlic Chutney or Lehsun ki Chutney it is very simple and adds flavour to the chaat. I have adapted Tarla dalal ji’s recipe and have not made any changes.
Ingredients 1 cup garlic (lehsun) cloves, peeled
½ cup chilli powder
1 ½ tbsp lemon juice
Salt to taste Method Combine all the ingredients in a mixer and blend into a smooth paste using ½ cup of water.Use as required or refrigerate in an air-tight container.Stays good for a week or more if handled well.


This can be used for any kind of chats or even for some side dish which asks garlic paste and chilli powder. Note: Here I have not used kashmiri red chili powder if you use that then the chutney will get a bright colour.
Happy Cookin…