Monday, September 25, 2017

HEALTHY METHI SPROUTS SALAD WITH HONEY LEMON JUICE DRESSING


Consuming methi (fenugreek) everyday in some form or the other is really beneficial for healthy living specially for diabetics. You can make these methi sprouts easily at home. make a salad, raita or just add them to your curries everyday.


Ingredients:
Methi sprouts ... 1/2 cup
Cucumber ........ 1/2 cup (diced)
Capsicum ........ 1/4 cup (diced)
Tomato ............ 1/4 cup (diced after removing the seeds)
Corn kernels ................ 1/4 cup (boiled)
Pomegranate seeds .. 1/4 cup
Coriander leaves .. Handful (finely chopped)
Garlic cloves ...... 2-3 (diced finely)
Roasted peanuts ... 1 tbsps (crushed)
Honey ............... 1 tbsp
Lemon juice ...... 2 tbsps
Roasted and crushed cumin seeds .. 1/2 tsp
Salt ............... to taste


Method:
1. To make methi sprouts soak the methi overnight with just enough water to cover it.
2. In the morning Put it in a wet muslin cloth and leave it outside.
3. Keep sprinkling water on it as soon as it dries up.
4. It takes 3 days for the sprouts to grow.
5. Now combine the ingredients before serving and add the salt, honey, lemon juice.
6. Mix the peanuts just before eating for the crunchiness.

Saturday, September 23, 2017

MANGO MUSTARD DIPPING SAUCE


Quick and easy dips are a boon when we have unexpected visitors. Mango mustard dip is one such dish that can be easily prepared in summer since we always have mangoes at home. You can serve this dip with cucumbers, carrots, radish or some chips.  I have served with home made baked pita chips.
The other ingredients used in this dipping sauce are also basic ones like mayonnaise, mustard sauce or mustard seeds and lemon juice. I had recently posted the recipes of home made mayonnaise, veg and egg versions. The links are given below (at the end of this post) for you to check out in case you wish to make it. Or else you can also use the store bought mayonnaise if you are short of time.


Ingredients:
Mayonnaise ... 4 tbsps
Mango pulp .... 4 tbsps
Grainy mustard sauce .. 1 tsp (use crushed mustard seeds if you don't have mustard sauce)
Salt .............. to taste
Black pepper .. 1/8 tsp for garnishing
Fresh oregano and rosemary leaves .. few (optional) you may add few mint leaves instead.
Lemon juice ... 1 or 2 tbsps (adjust as per your liking)

Method:
1. Take all the ingredients in a mixer.
2. Blend lightly to mix everything together.
3. Spoon it into a serving dish.
4. Garnish with freshly crushed black pepper and few rosemary and oregano leaves.
5. Serve with pita chips or some veggies like cucumber, carrot, radish strips.

Check out the Mayonnaise recipes:

Eggless Mayonnaise - HERE

Mayonnaise with whole egg - HERE

Thursday, September 21, 2017

HONEY GINGER KULFI


Try out these honey ginger flavoured kulfis... a delicious and healthy treat in summer.

Ingredients:
Condensed milk ... 250 ml
Whipped cream ... 250 ml (I used malai blended with little milk)
Milk powder ........ 1 cup (use full cream like Amulya or Nestle)
Honey ................ 3 tbsps
Ginger juice ...... 3 tbsps
Almond powder .. 1/2 cup
Cardamom powder .. 1/4 tsp
Powdered pistachios .. for garnishing

Method:
1. Grate or grind about 200gms of ginger. Put it in a strainer and squeeze out the juice. Do not add water.
2. If you are using home malai blend it with little milk so that it mixes well with other ingredients.
3. Take all the ingredients into a bowl and blend them using a hand blender until mixed together.
4. Pour the mixture into kulfi moulds. Put them in the freezer to set.
5. Half way through insert a stick into the kulfis and leave them to set until done.

Tuesday, September 19, 2017

METHI THEPLA


Thepla is a Gujarati flatbread made with wheat flour, fenugreek (methi) leaves and some spices for flavouring. The dough is kneaded with yogurt. Apart from methi you can also use some grated vegetables like doodhi, mooli palak for a change. You can serve them with some pickle or chunda for breakfast or even during lunch with some vegetables. Theplas are very healthy and can stay good in the refrigerator for a week. You can prepare them ahead and store when you are expecting some guests.


Ingredients:
Whole wheat flour ... 2 cups
Methi leaves ........... 1/2 cup
Coriander leaves ..... 1/4 cup
Yogurt ................... 1/4 cup
Oil  ........... 1 tbsp
Ghee ....... 1 tsp (for the dough)
Green chillies ..... 1-2 finely chopped
Turmeric powder .. 1/4 tsp
Salt ....................... to taste
Oil ..................... as needed for making the theplas.

Method:
1. In a pan take 1 tbsp of oil and saute the methi and coriander leaves for half a minute.
2. Add the turmeric powder, green chillies and salt.
3. Take the flour in a big bowl or parat (thali). Add the sauteed greens and a tsp of ghee.
4. Knead the dough with yogurt and a little water if needed.
5. Rest the dough for an hour if you have time.
6. Make rotis and roast them on the griddle brushing a little oil on each side towards the end.
7. Serve them for breakfast, lunch or dinner.


Serve with pickle and dahi for breakfast 

Sunday, September 17, 2017

KONKANI MUTTON CURRY


I like trying out traditional dishes from various regions. I specially love the non-veg curries from the Southern Coastal regions. Most of them are coconut based and spicy and can be served with rice, akki rotis, dosas and appams.
Here is a Konkan style mutton curry. My version is milder. You can increase the spice level as per your liking.

Ingredients:
Mutton ...... 500 gms (with bones)
Ginger garlic paste ... 2 tbsps (for marination)
Salt ................ to taste
Turmeric powder .. 1/2 tsp
Oil ................... 1/4 cup
Onion ............ 1 cup (sliced)
Tomato ......... 1 medium (sliced)

For Dry Masala:
Coriander seeds .... 1 tbsp
Poppy seeds .......... 1 tsp
Sesame seeds ....... 1 tsp
Fennel seeds ....... 1 tsp
Cumin seeds ........ 1 tsp
Cloves ............... 4-5
Green cardamoms .. 4-5
Cinnamon stick ....... 1" piece
Star anise ................. 1

For Wet Masala:
Coconut .......... 1/2 cup or 3/4 th cup
Green chillies ... 3-4
Coriander leaves .. 1/2 cup
Garlic ................. 6-7 cloves
Ginger ............. 1" piece
Onion ............ 1 (sliced and sauteed lightly)
Water ............ as needed for grinding.

Method:

Wash the mutton. Marinate it with ginger garlic paste and salt.







Roast the dry masalas and grind them to a powder.






Roast the coconut in a pan until it changes the colour. Remove it in a bowl.





In the same pan heat a little oil and saute the sliced onion mentioned in the wet masala list.




Now grind the wet masala ingredients adding a little water.








Stir in the dry masala powder and blend together. Set it aside.







Now heat a little oil in a pan and fry the sliced onions until light brown for the mutton. Add a tomato and some water to cook it.






Simmer for 5 minutes.







Heat 2-3 tbsps of oil in a pressure cooker. Add the marinated mutton and stir fry for 5 minutes.







Now add the sauteed onion and tomato to it.








Add salt and turmeric powder and stir fry  for a minute or two until the oil separates. Add two cups of water and close the cooker lid. Cook for 5-6 whistles or more depending on the quality of meat. Check it out and cook until three-fourths done.






Now tip in the masala paste and one cup of water. (the quantity of water depends on the consistency of the gravy you want to make)







Close the pressure cooker again and cook for 2-3 whistles. Open it after it cools down.









Note: Traditionally the mutton is slow cooked in a pan or earthen pot. You can do that if you find very tender mutton. These days what we get is so tough and takes very long time to slow-cook.

Friday, September 15, 2017

MANGO BOONDI / SWEET BOONDI / PRASHAD BOONDI


One more mango dish of the season... maybe the last one as the mango season has come to an end.
I tried out sweet boondi adding mango puree to the gram flour. It turned out perfect. We usually make sweet boondi as prashad during festive days and sometimes the fine variety of  namkeen sev is mixed together with the boondi to balance the taste.


Ingredients:
Gram flour/ besan .... 3 tbsps
Mango puree ........... 6-7 tbsps or as much needed to make the batter.
Baking soda .......... 1 pinch
Salt .......................  1/8 tsp (2-3 pinches)
Sugar .................. 1/2 cup
Water .................. 3/4 cup
Cardamom powder .. 1/8 tsp
Saffron .................. few threads
Muskmelon seeds ..... 1/2 tbsp
Unsalted pistachios ... few (chopped)
Silver varq ............. for garnishing. (optional)
Oil ...................... to fry  the boondi

Method:

1. Take the gram flour, mango puree, salt and baking soda in a bowl.






2. Mix well to make a smooth batter of dropping consistency.








3. Heat oil in a pan and spoon some batter into a ladle with holes placing it over the pan.






4. Reduce the heat and knock the ladle with a spoon so that the tiny droplets of batter fall into the oil. Fry them to a golden brown colour turning them with a spoon to fry evenly. Repeat the procedure until the batter is used up.




5. Now take the sugar in a saucepan. Add water, saffron and cardamom powder. Bring it to a boil. Keep stirring with a spatula until it is thick and one string consistency. Spoon in the muskmelon seeds and stir.



6. When the sugar syrup is almost to the point where it starts crystallizing, add the fried boondi and stir stir quickly until the boondi is well coated and each grain is separated.





. Allow it to cool and put it in a serving bowl. Garnish with sliced pistachios and silver varq.

Wednesday, September 13, 2017

CARROT AND BEETROOT SAMBHARO / GUJARATI SAMBHARO / GUJARATI WARM SALAD


Sambharo is a Gujarati warm and crunchy stir-fried salad served as an accompaniment with the meals or with snacks like fafda, papdi and dhoklas.  It is made with grated or finely diced vegetables like cabbage, carrot, beetroot, raw papaya and radish either separately or combined together. A simple tempering of mustard seeds, asafoetida, curry leaves is added along with finely chopped green chillies, coriander leaves, salt and lemon juice for flavouring.


Ingredients:
Beetroots .... 2 small
Carrots ....... 2 small
Muskmelon and pumpkin seeds .. 1 tsp each (optional)
Mustard seeds .. 1 tsp
Fenugreek / methi seeds .. 1/3 tsp
Asafoetida ... a generous pinch
Curry leaves ... 1 sprig
Green chillies ... 1 tbsp (finely chopped)
Lemon juice .... 1 tbsp (add more if you like)
Salt ........... to taste
Oil .......... 2 tbsps


Method:

1. Wash, peel and grate the carrots and beetroots.




2. Roast the muskmelon and pumpkin seeds and set aside for garnishing.








3. In a pan add the oil and add the mustard seeds, methi seeds and asafoetida.






4. When they crackle add the curry leaves and the green chillies.







5. Tip in the grated vegetables. Saute for a minute.







6 Season with salt and lemon juice. Keep stirring for half a minute. The vegetables have to remain crunchy. Do not overcook them.







7. Finally add the chopped coriander leaves.








8. Garnish with roasted seeds before serving.

Tuesday, September 12, 2017

TEN SEEDAI / HONEY SEEDAI / CRISPY RICE FLOUR BALLS WITH HONEY


Seedai is a Naivedyam dish made on Krishna Janmashtami in Tamilnadu as an offering to Lord Krishna. They are tiny marble sized balls made out of rice flour along with other ingredients and deep fried. Seedai can be made sweet or savoury. The sweet version is made with jaggery or sugar. I have tried making them with honey.



Ingredients:
Rice flour ..... 1 cup
Maida / all purpose flour ... 1 tbsp
Honey ...................... 6 tbsps
Dessicated coconut ......... 1 tbsp
Sesame seeds ................... 2 tsp
Cardamom powder .......... 1/4 tsp
Ghee / clarified butter ...... 1 tbsp
Milk ..................... 2-3 tbsps as needed.
Ghee or oil .... for frying

Method:
In a bowl mix the rice flour, maida, honey, dessicated coconut, sesame seeds, ghee and cardamom powder.
Add milk little by little and knead to a smooth dough.
Make small marble sized balls and set aside.
Heat ghee or oil in a pan. Fry the balls carefully on low flame until crisp.


Saturday, September 9, 2017

MANGO MALAI SHAHI TUKDA / CRISPY BREAD ROUNDELS WITH CREAMY MANGO


Mango is my favourite fruit and I can never stop trying out more and more recipes each season. Here is a variation of the traditional Hyderabadi dessert, Shahi Tukda. I had some home made malai, which combined with mango pulp made an excellent topping.
Here goes the recipe.

Ingredients:
Bread slices ..... 4
Mango pulp .... 1 cup
Malai / home made cream .. 1/2 cup
Cardamom powder ....... 1/8th tsp
Sugar ................. 2 tbsps
Ghee / clarified butter .... 2 tbsps
Crushed pistachios ......... 1 tbsp
Red currants or cherries ... for garnishing
Silver varq .................... for garnishing


Method:
Cut the bread slices into roundels using a cookie cutter.
Heat a flat bottomed pan and melt the ghee. 
Shallow fry the bread roundels on low flame until crisp and golden brown.
In a pan cook the mango puree and malai together until well blended. It takes about 2-3 minutes.
Add the sugar and cardamom powder. Allow it to cool.
Place the fried breads in a serving platter and spoon the mango malai mixture on them.
Spread it evenly and sprinkle the crushed pistachio nuts.
Garnish with silver varq and red currants or cherries.

Tuesday, September 5, 2017

KUNDAPUR CHICKEN CURRY / KUNDAPURA KOLI SAARU / KORI ROTTI


Kundapur is located in Udipi district of Karnataka. This city is known for it's beautiful architecture, ancient temples, scenic beaches and above all it's cuisine especially non vegetarian dishes.
Kundapur chicken curry is a very hot dish prepared with freshly home made masala using Byadgi chillies along with other spices. Byadgi chillies are grown in the town of Byadgi in Karnataka. They have a lovely red colour but are less spicier. If you don't have Byadgi chillies you can use Kashmiri chillies instead.
This curry can be served with ghee rice, appams, dosas, idiyappams. The most popular combo is with flaky roti addressed as Kori Rotti, meaning chicken and roti. Traditionally this curry is made with country chicken or farm chicken which takes a little longer to cook but gives the best taste. Kokams are also used in most of the preparations to give the tangy flavour to the curries.
This recipe may not be exactly like the one from Kundapur because I have reduced the quantity of spices and chillies according to my family's preference as we don't eat very spicy food. If you are a spicy food lover do add more spices and enjoy this fiery dish.


Ingredients:
Chicken ........ 500 gms
Onions .......... 2
Tomatoes ....... 1
Kokams ......... 4-5 (soaked in water) - optional
Ginger paste .... 1 tbsp
Garlic paste .... 1 tbsp
Bay leaves ..... 2
Cinnamon ... 1 piece
Curry leaves ... 2 sprigs
Asafoetida ..... 1 pinch
Turmeric powder .. 1/4 tsp
Coconut milk ........ 1/2 cup
Oil ...................... as needed.
Salt ................... to taste

Kundapur Masala:
Byadgi chillies ...... 5  (add more if you like)
Coriander seeds .... 1 tsp
Cumin seeds ........ 1/2 tsp
Methi seeds .......... 1/4 tsp
Black pepper corns ... 1/4 tsp
Dessicated coconut .... 1 tbsp
(Dry roast and grind the masala.. If you are making more quantity to store keep it dry. If using the same day you can make a paste by adding little water)

Byadgi Chillies 


Method

1. Wash the chicken pieces. Marinate them with half of the Kundapur masala, salt and turmeric powder,







2. In a pan heat 2-3 tbsps of oil and fry the onions until translucent.








3. Add the tomato, garlic and ginger paste. Add a cup of water and simmer to cook. Grind it to a paste.







4. Soak the kokams in water.







5.Now take a heavy bottomed pan and heat 2 -3 tbsps of oil. Add the bay leaves, cinnamon. When they give out an aroma tip in the asafoetida and the curry leaves.







6. Next add the blended onion tomato paste. Saute for a minute.








7. Add the marinated chicken, salt and turmeric powder. Saute until the chicken changes the colour.






8. Now add the remaining masala powder, kokum water (discarding the kokums), more water to cook the chicken depending on the gravy texture you need. With rice we need more gravy whereas with rotis and dosas we like it thicker.




9. Simmer to cook until almost done. It takes about 20 minutes approximately. Towards the end stir in the coconut milk and give one or two boils.




          Kori Rotti 

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