Thursday, May 21, 2020

BANANA BREAD / BANANA LOAF


This is a deliciously moist banana bread or loaf that you are going to fall in love for sure. It is very easy to make and whenever you have some over-ripe bananas just grab the opportunity and go for it. You could play with the ingredients a bit depending on the availability like the addition of walnuts, mixed nuts, choco chips, for flavours you can also try to add a bit of cinnamon or nutmeg... choice is yours. Serve it warm or cold.


Ingredients:
Bananas .............3 peeled and mashed (about 1 cup)
APF / Maida ..... 1 cup
Whole wheat flour ... 1 cup
Sugar ...................... 3/4 cup
Brown sugar ............ 1/4 cup (or organic jaggery powder)
Eggs ......................... 2
Butter ...................... 1/4 cup
Walnuts ................... 1/4 cup (small pieces)
Milk ........................ 3/4 cup
Lemon juice ............ 2 tbsps (divided)
Baking soda ............ 1 tsp
Salt ........................ 1/4 tsp
Vanilla essence ...... 1 tsp (you may use banana essence also)
(all ingredients at room temperature)


Method:
1. Mix 1 tbsp of lemon juice in the milk and set aside.
2. Mix 1 tbsp of lemon juice with the mashed banana and set aside.
3.Combine the flours, baking soda and salt. Mix well and set aside.
4. In a large bowl beat the butter and both sugars.
5. Add the eggs one by one and beat well. 
6. Add the essence.
7. Now add the flour spoonful at a time and little milk ( Milk and lemon juice mixture) in between and continue to beat until all the flour and milk are used up.
8. Fold in the mashed banana with a spatula. 
9. Add the chopped or crushed walnuts also while folding in the banana. 
10. This makes 2 smaller breads. Grease and line the loaf tins with butter paper and transfer the batter into them. If you have a large loaf pan you can bake it in one.
11. Bake it in a pre-heated oven at 200 C about 55 mins to 1 hour. Please note that the time may vary a bit from oven to oven depending on the size and type. Keep a check.
12. You can check the cake by inserting a tooth pick if it is baked perfectly.


Notes / Tips 
1. You may substitute the vanilla essence with banana essence.
2. Grind the sugar a bit if the granules are not fine. You can also use icing sugar.
3. You can also use organic jaggery powder instead of brown sugar.
4. The time of baking may vary a bit from oven to oven depending on the size and type of the oven used.
5. All the ingredients must be at the room temperature. 
6. You can add a little cinnamon or nutmeg powder if you like.
7. If you want it super moist the tip is to place the hot loaf tin in the freezer for a while. 

Saturday, May 16, 2020

PASSION FRUIT PANNA COTTA


Panna Cotta is traditionally an Italian dessert usually made with vanilla flavour. For variation you can add different fruit pulps to make it exotic for your parties. It is very easy to make and hardly takes much time.

Ingredients :
Passion fruits ... 5 - 6 (about 1/2 cup extracted juice from them)
Cream .............. about 1/2 cup
Milk ................... about 1/2 cup
Gelatine .......... 1 tbsp
Greek yogurt ... 1 small cup - 90 gms (passion fruit or mango flavour)
Sugar ............. little less than 1/2 cup



Method:
1. Cut the passion fruits. Remove the pulp in a strainer. Using a spoon extract the juice into a bowl and discard the seeds. Save some pulp with seeds for garnishing.
2. In a pan warm 1/4 cup of water (luke warm) Switch off the gas and add the gelatine.
3. Whisk it well until it melts and all the lumps are dissolved.
4. Stir in the passion fruit juice and mix until well blended.
5. Now add the cream and stir.
6. Add the full cream milk and mix well.
7. Next goes in the sugar.
8. Now bring the pan back on the gas and stir everything on low flame until everything is blended together.
9. Now remove from the gas and allow it to cook.
10. Now whisk in the yogurt.
11. Pour into the serving bowls, glasses or passion fruit shells and refrigerate until set.
12. Garnish with some passion fruit pulp with the seeds as they are edible.
13. Serve chilled.

Note: I have taken the juice, milk, cream and sugar in equal proportion. Little less than 1/2 cup.


Watch the recipe video: 



Thursday, May 7, 2020

ORANGE MANGO & PASSION FRUIT SMOOTHIE


This is a healthy smoothie for your breakfast. It is nice and filling. The combination of mango, orange and passion fruit is amazing. Passion fruit is seasonal and you can freeze some pulp when itis in season.

Ingredients:
Mango pulp ... as needed
Passion fruit ... 1 (extract the pulp)
Orange ........... 1 (extract the juice)
Greek yogurt ... 1 small cup
Roasted flax seeds powder .. 1 tsp
Chilled water ............ as needed

Method:
1. Take a jarand transfer the ingredients into it.
2. Using a hand blender blend everything adding chilled water as needed.
3. If the mango pulp is not very sweet you may add some honey or sugar.
4. Pour it into a mason jar or a fancy glass.
5. Enjoy the healthy smoothie for breakfast.

Watch the recipe video



Saturday, May 2, 2020

GRAPE TOMATOES AND PARSLEY SALAD


Including a salad in your menu is a very healthy habit. You have so many options to choose, a simple vegetable salad or a combination of fruits and vegetables. This is a simple salad made with grape tomatoes and parsley. You can also use cherry tomatoes.

Ingredients:
Grape tomatoes or cherry tomatoes ... 1 large bowl or as needed.
Parsley (chopped ) ...... . 1/2 cup or as needed
Vinegar ........................ 1 tbsp (I used apple cider vinegar)
Olive oil ....................... 1 tbsp
Salt .............................. to taste
Crushed black pepper .... 1/4 tsp
Garlic granules ............... 1/2 tsp
Celery seeds ................... 2-3 pinches

Method:
1. Cut the tomatoes lengthwise into two halves.
2. Chop the parsley and set aside.
3. In a small bowl mix the remaining ingredients to make the dressing.
4. Now transfer the tomatoes into a larger bowl and also the chopped parsley.
5. Stir in the dressing and mix gently.
6. Dish it out in a serving bowl and garnish with some parsley.

Watch the recipe video

Sunday, April 5, 2020

MANGALORE CUCUMBER CURRY (Mangalore Southekayi Curry)


Mangalore cucumber is a very popular vegetable in South India specially in Udipi region and is available always. It is a versatile vegetable and can be cooked in many ways. You can add it to sambar, make a stir-fry,or make curry in various styles. You can even make raita / pachadi.
Today I tried out this vegetable for the first time actually. I have used  Chettinad masala  for flavouring and some coconut milk for the gravy. The curry has turned out so flavourful. You can have it with plain rice or dosas and appams

Mangalore Cucumber - Image courtesy Google 

Ingredients:
Mangalore cucumber - 2 cups (used 1/2 of the cucumber)
Onions ....................... 1/2 cup (sliced)
Tomato ........................ 1
Garlic paste ................. 1 tsp
Coconut milk .............. 5-6 tbsps
Turmeric powder ........ 1/4 tsp
Chettinad masala powder ... 1 tbsp (see recipe HERE)
Salt .......................... to taste
Oil ........................... 4 tbsps
Coriander leaves ... for garnishing

Tempering Ingredients:
Mustard seeds .... 1 tsp
Asafoetida ......... 1 pinch
Curry leaves ....... few
Oil .................... 1 tbsp



Method:

1. Peel and cut the cucumber into pieces after discarding the seeds.








2. In a pan heat 4 tbsps of oil and fry the onion until translucent. Next add the tomato and garlic paste. Add little water and simmer until onion is cooked.





3. Now tip in the cucumber pieces, turmeric powder and salt.







4. Add some water and cook for a minute on low flame.






5. Add the Chettinad masala powder and add more. water for the gravy as desired.





6. Simmer until done and stir in the coconut milk towards the end.






7. Heat the oil for tempering, crackle the ingredients and add to the curry.







Note: I did not add extra chillies as the Chettinad masala powder is spicy. You can add more if you like or even add a pinch of Kashmiri chilli powder to the tempering. You may also add little tamarind juice if you like a tangy curry. 

Sunday, March 29, 2020

SAVOURY PANCAKE WITH AVOCADO, SPROUTED MOONG AND VEGETABLES / HEALTHY WHOLEWHEAT AND QUINOA SAVOURY PANCAKE


Hear is a recipe of healthy pancakes made with whole wheat and quinoa flour. I have also added vegetables, bean sprouts, avocado, flax seeds which makes them all the more healthier and flavourful. You can find the quinoa flour easily these days. If you don't have you can grind the quinoa grains in a dry grinder / coffee grinder at home.

This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.
The theme for this month is - Pancakes 
I am paired with Priya Vijaykrishnan who blogs at Sweet Spicy Tasty gave me the two secret ingredients - Quinoa and Bean Sprouts



Ingredients:
Whole wheat flour - 1 cup
Quinoa flour .......... 1/2 cup
Flax seeds .............. 1 tsp
Bean sprouts ......... 1/4 cup
Avocado ............... 1/2 (cut into small pieces)
Spring onions ....... 2 (with the greens)
Red, yellow and green bell peppers  ..... 1 tbsp each (finely chopped)
Coriander leaves ........ handful
Green chillies .......... 1
Yogurt ........... 1 cup
Salt ....................... to taste
Oil or ghee ....... as needed to make the pancakes

For the salad :
Avocado ...... 1/2  Cut into slices or small pieces
Bean sprouts ... 2 tbsps
Bell peppers ..... 1 tbsp of each colour
Mayonnaise ...... as needed
Celery seeds .... 1 pinch
Mint leaves ... few
Salt ... add little if required
Black pepper ... 2 pinches


Method:
1. To make the pancakes Mix all the ingredients in the first list except oil.
2. Spread a ladle full on a griddle.
3. Cook it on both sides adding little ghee or oil.
4. To make the salad mix together all the ingredients mentioned in the second list.
5. Spoon a little salad on the pancakes or enjoy it on the side.


Saturday, March 28, 2020

AMROOD KI SABZI / GUAVA CURRY / NO ONION NO GARLIC RECIPES


This is a simple and delicious curry made with guava fruit. It has no onion and garlic added to it and can be served during the Navratras when many people abstain from eating these.

Ingredients:

(For grinding)
Tomatoes ..... 2
Cashew nuts .. 8 -10

Other ingredients:
Guavas ........... 2 (select firm ones)
Raisins ........... 1 tbsp
Cashew nuts ... few (slit into halves)
Jaggery ........... 1 tsp (optional)
Kashmiri chilli powder ... 1/2 tsp
Turmeric powder ......... 1/4 tsp
Cumin seeds .............. 1/2 tsp
Cumin powder ............ 1/4 tsp
Coriander powder ........ 1/4 tsp
Garam masala powder .... 1/4 tsp
Yogurt ......................... 3-4 tbsps
Coriander leaves ........ handful
Oil .......................... 5-6 tbsps



Method:
1.Grind the tomatoes and cashew nuts.
2. Heat the oil and fry the cashew nuts lightly. Remove in a bowl.
3. In the same pan crackle the cumin seeds and add the ground paste.
4. Saute it for a minute and simmer until the oil separates.
5. Meanwhile slice the guavas. If the seeds are tender you need not discard them. But if you take large guavas you have to cutout the portion that has seeds.
6. Now back to the simmering gravy to add the spices.
7. Add the salt and spice powders. Stir everything well.
8. Next add the whisked yogurt and stir with a spatula immediately.
9. Tip in the guava slices. Saute them a bit.
10. Add the garam masala powder and the jaggery. If the guavas are sweet then skip the jaggery.
11. Stir in the raisins and fried cashew nut halves.
12. Add the coriander leaves and simmer for a minute. This curry does not take long to cook. Do not overcook.
13. Serve it with rotis or parathas.

Note: This curry has no onion no garlic. During Navratras you can serve it with Buck wheat flour rotis / puris or water chestnut flour rotis / puris.

Check out the recipe video


Thursday, March 26, 2020

PASSION FRUIT LASSI


Make and enjoy this tangy, sweet and flavourful lassi with passion fruit. This fruit is seasonal and you can store the pulp with seeds in the freezer to enjoy the juices and desserts when not in season.
Ingredients:
Passion fruit juice ... as needed
Yogurt ................... 1 cup
Passion fruit .......... 1 (scoop it out)
Honey ................... 1 tbsp or as needed
Water (chilled)................ As required

Method:
1. Extract the juice from 2-3 passion fruits by Squeezing the pulpy portion of the fruits using a strainer.
2. Now in a jar take the juice, honey, yogurt and chilled water.
3. Whisk everything well.
4. Pour it in a glass and garnish with the pulp and seeds from the passion fruit.

Check out the video 

Friday, March 20, 2020

KUTTU KA PARATHA / BUCKWHEAT FLOUR FLATBREAD / FARALI RECIPE / NAVRATRI SPECIAL


Kuttu or Buckwheat flour parathas are usually made on fasting days especially during Navratri when most of the grains and vegetables are not allowed. These are actually vegan, gluten-free and very healthy.

Ingredients:
Buck wheat flour / kuttu ka ata ..... 1 cup or as needed
Desi ghee or oil ..................... as needed
Potato ................. 1 (boiled and peeled)
Coriander leaves .... handful
Green chillies ........ 2 (finely chopped)
Cumin seeds .......... 1/2 tsp
Rock salt / senda namak .... to taste

Method:
1. In a large plate or bowl mash the potato.
2. Add the buck wheat flour.
3. Add all the ingredients and 1/2 a tbsp of ghee.
4. Mix them together.
5. Knead them together adding little water as the boiled potato already has the moisture.
6. Rub a little ghee in your hands and knead it to a smooth texture.
7.Cover it with a cloth and set aside for 15 minutes.
8. Divide the dough into 4-5 portions.
9. Grease the parchment paper and roll out the parathas.
10. Transfer it to the hot griddle.
11. Make the parathas flipping the sides and spooning a little bit of ghee on them.
12. You can serve them with curd or any farali sabzi.

Check out the recipe video


Wednesday, March 18, 2020

SPICY MANGO SALAD


Here is a delicious summer salad made with mangoes. As it is the beginning of the mango season sometimes they are not very sweet. So you can make this salad and relish.

Ingredients:
Mangoes ...... 2
Spring onions .... 2 (with the greens)
Chilli flakes ...... 1/4 tsp or as needed
Salt ................. to taste
Olive oil ........ 1 tbsp (optional)
Lemon juice ... 1 tbsp

Method:
1. Peel the mangoes and cut them into pieces.
2. Mix all the other ingredients in a bowl to make the dressing.
3. Transfer the mangoes into a larger mixing bowl.
4. Stir in the dressing and mix gently.
5. Dish it out in a serving bowl and sprinkle some chilli flakes on top.
6. Serve it at room temperature or chilled.

Note: You can also replace the spring onions with normal onions and add few basil leaves or mint leaves.

Check out the recipe video:


Tuesday, March 10, 2020

FRUIT SALAD WITH QUINOA


Here is a healthy and refreshing fruit salad with quinoa.. best one to eat in summer. You can use any fruits available and enjoy the nice and chilled salad.

Ingredients:
Water melon ........... 4 cups (remove seeds and cut into pieces)
Tangerine ............... 1 (peel and remove the segments )
Plums ................... 2-3  (cut into pieces)
Mangoes .............. 1 large or 2 small (peel and cut into pieces)
Apple ................ 1 (cut into small pieces)
Pear ................... 1 (peel and cut into pieces)
Mint leaves ....... handful
Quinoa ....... 1/2 cup (Wash, soak it and cook with 1 cup of water adding little salt)
Rock salt ........... to taste
Crushed black pepper .. 1/4 tsp
Roasted cumin powder .. 1/4 tsp
Chaat masala powder .... 1/4 tsp
Lemon juice ............. 1 tbsp

Method:
1. In a large mixing bowl add the desired quantity of fruits, cooked quinoa and some finely chopped mint leaves.
2. Add the salt, crushed black pepper, chaat masala powder, cumin powder and the lemon juice.
3. Give it a stir to mix everything together.
4. Serve chilled.

Note: For variation you can add parsley or basil leaves too.

Check out the recipe video 

Sunday, March 1, 2020

MANGO ICED TEA WITH SAFFRON AND CARDAMOM FLAVOURS


Summer is here and so is the mango season. Let us enjoy refreshing drinks made with the king of fruits. This is a very flavourful iced tea made with mango puree and flavoured with saffron and cardamoms. You are surely going to love it.

This recipe is part of the A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is M and I am presenting this flavourful mango iced tea 

Ingredients:
Mango puree ... 1 cup
Water ............... 6 cups
Green cardamoms .. 5-6 (crushed)
Saffron ................... 2-3 pinches
Tea ....................... 1 tbsp
Stevia ..... ............ 2 packets or 2 tbsps of sugar



Method:
1. Boil water in a pan.
2. Add the crushed cardamoms and saffron.
3. After the colour changes and you get a nice aroma add the tea leaves.
4. Bring to a boil. Switch off the gas and let it cool.
5. Meanwhile place a saucepan on gas and add the mango puree.
6. Stir it for a minute or two and switch off the gas. Add the stevia and mix well. If you are using sugar add it while making the mango compote.
7.Remove the compote in a bowl and let it cool.
8. Strain the cooled tea into a jar.
9. To make the iced tea add about 2 tbsps of mango compote in a serving glass.
10. Pour the tea into it and stir it. Add some ice cubes. If you like your tea very sweet then add a little honey or more sugar in the compote.
11. Decorate the glass with a fancy umbrella and insert a straw.
12. Serve it chilled.
This quantity makes 3 servings.

Note: You can even directly add the mango pulp in the tea but if you make mango compote you can store it and use as a dessert topping as well and to make some juices.
For variation you can also flavour the tea with lemon and mint instead of saffron and cardamoms.

You can watch the recipe video






Friday, February 28, 2020

DOI MAACH / BENGALI STYLE FISH CURRY WITH YOGURT




This is a delicious Rohu curry with yogurt cooked in a Bengali style. The sea food curries from Bengali Cuisine are very popular and we have a large variety to choose from. They always use river fish or sweet water fish in their curries.

This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.

This month my partner is Archana Gunjikar Potdar. She gave me the two secret ingredients - Yogurt and Chilli Powder 
I Gave her  Mustard Oil and Kalonji  and she made delicious Sukto , Bengali veg curry 
Do visit her website, "The Mad Scientist's Kitchen"  

Ingredients:
Rohu fish ...... 300 gms
Onion paste .... 1 cup
Yogurt ............ 1/2 cup
Garlic  ..... 1 tbsp (crushed)
Ginger ............ 1 tbsp (grated)
Green cardamoms ... 3
Cloves ..................... 3
Cinnamon .............. 1" piece
Salt ....................... to taste
Garam masala ..... 1/2 tsp
Turmeric powder.... 1/2 tsp
Red chilli powder ... 1 tsp  (I have used Kashmiri chilli powder)
Green chillies ......... 2
Coriander leaves ... handful
Mustard oil ........... as needed for frying the fish and cooking.

Method:
1. Marinate the fish with turmeric powder and salt. Set aside at least for 1 hour.
2. Heat about 1/4 cup of mustard oil. Bring it to a smoking point and reduce the flame.
3. Fry the fish slices. Remove them and set aside.
4. In the same oil add the whole spices followed by ginger and garlic. Saute them.
5. Next add the onion paste and stir fry until it changes colour.
6. Add the green chillies, salt to taste, turmeric powder and red chilli powder.
7. Whisk the yogurt and stir it into the mixture.
8. Stir it well and add a little water. Check the salt.
9. Now add the fried fish pieces into the gravy. Adjust the water in the gravy to your liking.
10. Sprinkle the garam masala powder and add the coriander leaves.
11. Simmer it for a minute or so until it is done.

See the recipe video







Friday, February 14, 2020

CUCUMBER AND KIWI SALAD / VALENTINE DAY SPECIAL




Try out this sweet, spicy and tangy Kiwi and Cucumber Salad garnished with tiny tomato hearts.. add it to your Valentine Day menu .

Ingredients :
Cucumber ........ 1
Kiwis ................ 2
Curled parsley .... as needed
Grape tomatoes ... 10 - 12
Lemon juice ........... 1 tbsp or as needed
Chaat masala ......... 1 tsp or more as per your taste
Olive oil ............... 1 tbsp
Honey .................... 1 tbsp
(salt will not be required as the chaat masala already has salt)


Method:
1. Peel and cut the cucumber and kiwis into pieces.
2. Put them in a large bowl.
3. Sprinkle the chaat masala powder.
4. Pour olive oil and squeeze out some lemon juice.
5. Add about 1 tbsp. of honey to balance the flavours.
6. Mix everything.
7. Wash and break the parsley into small pieces.
8. Take a serving platter and spread the parsley.
9. Sprinkle little chaat masala and squeeze out some lemon juice over it.
10. Dish out the salad on top.
11. Cut out  slanting piece from the base of a grape tomatoes.
12. Combine two pieces to make a heart shape. You can see the procedure in the video posted below.
13. Garnish the salad with these tomato hearts and little more parsley on top.
14. Valentine Day special salad is ready. Serve chilled.

Watch the salad video 


Wednesday, February 5, 2020

LOTUS ROOT KOFTAS / BEA JA KOFTA


Try out these delicious lotus root koftas from the Sindhi Cuisine. They are easy to make and can be relished with rotis.
This recipe is part of the A-Z Recipe Challenge wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is L and I chose to make Lotus Root Koftas.

Ingredients:
Lotus root .. 1 large piece (1 &1/2 cups of thin slices boiled)
Onions ...... 2 medium sized (1 & 1/2 cups sliced)
Tomatoes ... 2
Potato ........ 1 (boiled)
Ginger ..... 1" piece (grated)
Garlic ..... 1 tbsp (crushed)
Green chillies ... 2 (finely chopped)
Bread crumbs ... 2 tsps or as required
Salt ................. to taste
Coriander powder .. 2 tsps
Cumin powder ....... 2 tsps
Turmeric powder .. 1/2 tsp
Red chilli powder ... 1/2 tsp
Coriander leaves .... handful
Oil .................. as needed for cooking and frying the koftas

Method:
1. Heat 2 tbsps of oil and add the onions. Fry them to a golden brown colour.
2. Add tomato, 1 green chilli, ginger and garlic. Add a cup of water and simmer.
3. Grind it with hand blender after it is cooled. Set aside.
4. Now grind the boiled lotus root, green chilli and some coriander leaves to a coarse texture using a chopper.
5. Mash the boiled potato. Remove the lotus root mixture in the same plate.
6. Add little salt, chilli powder, half of the cumin and coriander powders saving the rest for the gravy.
7. Next add about 2 tsps of bread crumbs for binding.
8. Mix everything well. Make round koftas from this mixture.
9. Heat the oil and fry them. Remove on a kitchen tissue.
10. Now take a pan and add about 1 tbsp of oil.
11. Add the remaining masalas to it and stir on low flame.
12. Stir in the ground onion paste and add little salt.
13. Add about one and half cups of water for the gravy.
14. Bring it to a boil and simmer for 2 minutes.
15. Before serving place the koftas in a dish and pour the hot gravy on them.
16. Garnish with coriander leaves.
17. This pairs well with rotis ...

See the recipe video 




Wednesday, January 29, 2020

URAD DAL KE PAKODE / UTTARAKHAND CUISINE


These black urad dal pakodas are a speciality of Uttarakhand.  Whenever there is a wedding or a festival or any family function these pakoras are always made.
For making the pakodas we have to soak the whole black urad dal over night and grind it coarsely. Then we add finely chopped onions, green chillies, coriander leaves, spice powders and salt. Small portion of this batter is flattened on a wet palm and before dropping them in the oil we coat them with sesame seeds. They taste divine.
You can fry them in any shape. Just flatten them or make a hole like vadas. I prefer the vada shape as it fries well inside too.


This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.

I am paired with Jayashree Trao who gave me Black Urad Dal and Onions .
Check out her website, Evergreen Dishes for the recipe of  Kafuli  that she made with the 2 secret ingredients, Fenugreek (methi) leaves and salt.

Now let us proceed with the recipe.

Ingredients:
Black urad dal ... 200 gms
Onions ............. 1/2 cup (finely chopped)
Green chillies .... 2 or more
Coriander leaves ... 1/4 cup
Salt ........................ to taste
Garam masala powder.. 1/2 tsp
Sesame seeds .............. as needed for coating.
Oil ....................... for frying

Method:
1. Soak the whole black urad dal overnight.
2. Drain the water and rinse it well.
3. Grind it coarsely.
4. Add the onions, green chillies,coriander leaves, garam masala powder and salt.
5. Mix everything properly.
6. Take a small portion of the batter and flatten it on a wet palm.
7. Coat with sesame seeds.
8. Heat oil in a pan and fry the pakoras until crisp.
9. Serve hot with any chutney of your choice.

See the recipe video





Tuesday, January 14, 2020

HOW TO COOK QUINOA


Quinoa is a wonder grain.. people have started adding it to their daily menu replacing the other grains. You can be innovative and use it in many ways. These days it is easily available in the stores also in the form of flakes and flour.

How to cook quinoa:
Take 1 cup quinoa.
Soak it with sufficient water for 1 hour.
Now rinse them and drain the water using a strainer.
Take a pan and tip in the soaked quinoa.
Add 2 cups of water and salt to taste.
When it starts to boil, remove the frothy scum with a ladle.
Reduce the flame to medium, cover it with a lid and cook until the water dries up.
It may look little mushy when hot but it will be separated and grainy on cooling.

Note: If you don't have time to soak it add little more water (2-3 tbsps) Otherwise the quantity is double. 1:2

You can watch the video to see the cooking process



You can store it in the refrigerator for 2-3 days and use in many ways.
 For example:
Add to the salads.
Make pulao adding vegetables.
Make khichdi.
Make cutlets.
Make pongal.
Make porridge.
Add to the uttappam / cheela batter.
Add to the waffle batter.
Bake cakes & breads







Saturday, January 11, 2020

PEANUT AND GARLIC CHUTNEY




This is an easy recipe of chutney made with just 4 ingredients. You can enjoy the dry and wet versions with your meals and snacks. It can stay good in the refrigerator for couple of weeks or even more.



Ingredients:
Roasted peanuts - 1 small bowl
Peeled garlic ..... 2 pods (1/2 bowl)
Red chilli powder .... 2 tbsps or more
Salt .................... to taste

Method:
1. Remove the skin of the roasted peanuts.
2. Grind all the ingredients.
3. Remove them in a dry sterilized dish.
4. You can enjoy the dry version with puris, parathas, dosas etc etc....
5. To make the wet version take couple of spoonfuls into a bowl and add hot water.
6. Mix well and serve with idlis or any snack.


You can see the video of this recipe :




Friday, January 10, 2020

HOW TO MAKE TOMATO ROSE




Carve out these easy roses from tomatoes to garnish the platters and make your delicious food look more presentable in a party.

Things required :
Ripe but firm tomatoes.
Sharp knife

How to do it:
1.Take a ripe and firm tomato.
2. Cut a thin slice at the base taking care not to separate it from the tomato.
3. Now start cutting the skin on the side of the tomato inserting the knife until you reach the tip of the tomato without breaking in between.
4. Now making the thin slice as a base start rolling the skin round and round to make the rose.
5. Garnish your food platters with these easy to make roses.

You can check out the video of the carving to see the procedure



Wednesday, January 8, 2020

CAKE POPS / KIDS PARTY RECIPES


These cake pops make a perfect snack for kids parties. You can make use of the left over cake or the trimmings left after icing your cakes to make these. It would be fun if you ask your kids prepare the pops during their vacation. You can see in the video how much my little twin grand daughters enjoyed doing it.
Ingredients: Sponge cake --- 250 gms (chocolate flavoured) Sponge cake .... 250 gms (strawberry flavoured) (you can also use plain vanilla flavoured cakes or the cuttings left over after icing any cake)) Butter cream frosting --- 1 cup in each cake or as needed Candy melts .................... As required (you can use melted chocolate also instead) Candy sticks .... As needed

Method:
1. Crumble the cakes.
2. Add 1 cup butter cream frosting in each one.
3. Adjust the consistency and add little more if needed.
4. Make small balls from the cake mix.
5. Melt little quantity of candy melts in the microwave.
6. Dip the sticks in it and insert into the cake pops.
7. Refrigerate these until they are firm.
8. Melt more candy melts for coating the pops.
9. Let it cool. Take each cake pop and coat it well.
10. Set them upright on a stand.
11. Refrigerate them until the coating is firm and crunchy.

Check out the video of the step by step procedure:
By Ava Keshwani & Ella Keshwani



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