Friday, April 30, 2010

Variety, Variety, Variety...Yummies from Blogosphere

The endless variety that one finds in Indian food never fails to amaze a child growing up in India, our family lived in different parts of the country, made friends among people of different communities and of course, had the good fortune to taste and relish food from various states in India...yet even to this day, when I am blog-hopping, I visit a blog which presents a new dish which I have not yet tasted or tried to make(sometimes, have not even heard of it!)

"Muthias" belong to that "not yet tasted or tried to make' category for is a savory dish from the western Indian state of Gujarat. It is a steamed dumpling(sometimes, fried too) that is vegan...extremely healthy since it requires very little fat and is made by combining some nutritious grains and lentils.

When I found recipes of this dish on the net...of course, the first stumbling block that I faced is that...there was way too much variety when it came to the recipes...each recipe called for a different mixture of grains/lentils...some required chickpea flour, while others required a combination of wheat flour, semolina and chickpea flour, some others required millet flour...the list goes on...that I essentially think, is what boggles the mind of the beginner when it comes to Indian cooking...the endless variety...BUT, variety can be a good thing...I find that the best way to  ease the confusion, is to go with recipes that call for familiar ingredients and that is what I did...of course, the recipe of one of our wonderful blogger friends came to the rescue!!!

Here, I have used a recipe for Muthias that came from the wonderful blog Simply.Food...authored by Nayna, who has a variety of wonderful and simple Gujarati recipes alongwith other cuisines in her space.

The verdict from my family was that this savory and tangy dish is a definite keeper plus it reminded us all of our own Southern Indian idlis(pancakes). Thanks, Nayna for this wonderful recipe that has appealed to me and my family in a big way...

Links: Original Recipe for Muthias as posted on Simply Indian Food

Notes/Variations: I have used bajra(millet flour) as called for in the original recipe but one could substitute that with fine semolina in the recipe...I saw quite a few recipes that used semolina...also, for the veggies, I used a mixture of fenugreek leaves and spinach leaves in place of the bottlegourd in the original recipe. Also, for the seasonings, I added some caro seeds(ajwain), some fresh cilantro leaves and lemon juice apart from the mustard, sesame seeds and dried red chillies.

I served this dish with a tangy, chutney filled with herbs and nuts, though it would taste good with any chutney/dipping sauce
Recipe for Muthias(as posted on Simply.Food by Nayna)
Serves: 3 - 4 people(I got 12 pieces)
Prep/cook time: 30 - 40 mins.

8 oz wheat flour
2 oz besan flour(chickpea flour)
2 oz bajra flour(millet flour)
2 oz fresh chopped methi leaves(fenugreek leaves)
2 medium courgettes grated with skin on(bottlegourd)
1 teaspoon ginger puree
4 green chillies finely chopped
2 teaspoons salt
1 teaspon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon eno salts
1 tablespoon oil
For tadka/seasoning:
1 tablespoon sesame seeds
2 tablespoons oil
1/2 teaspoon mustard seeds
2 dry red chillies

1. Add wheat flour,besan and bajra flour to grated courgettes.
2.Add the ginger, chillies,salt,turmeric and chilli powder oil and eno salts.
3.Make a dough using 1-2 tablespoons water.
4. Form small 2 inch sausage shapes (muthia shapes) and place in steamer .
5.Steam for 25-30 minutes and allow to cool
6.When cool slice the muthia into 1 cm rounds.
7. Heat the oil for tadka in a wok, when hot add the mustard seeds, red chilli and the sesame seeds.
8. Add the sliced muthia and stir fry till slightly crispy and takes colours.
9. Transfer to serving dish

Tuesday, April 27, 2010

Recreation of a Childhood Favorite...

One of the biggest thrills I get from food blogging is the rediscovery of long-forgotten childhood favorites...I am sure a lot of us have these memories of foods tasted long ago, which we cherish for many years, either because of the unique nature/taste of that food or because of an event or circumstance associated with that food...I have such memories associated with an Indian cookie called "Nankhatai" because a lady, one of our neighbors, while we lived in Bombay, India(back when I was a kid), would bake it often and pass it onto us. At that time, we did not own an oven(baking was not a very commonly used cooking technique back then, for us) it was enthralling to taste home-baked goodies, hot off the oven. Plus, it was some cookie...light and crisp, almost airy and not overly sweet with a hint of nuts and cardamom...I truly loved it and I relished it many times back fact, we shamelessly encouraged our neighbor aunty to make it more often!!!

After, we left Bombay and moved to Calcutta, it was forgotten and I probably never tasted it again..we had an oven at home then, still....until recently, when I was so thrilled to find recipes for it in various food websites. I was amazed to find the variety of ways to prepare this cookie...some recipes had all APFlour..some had a combination of APF and semolina flour and yet others had a combination of APF, semolina and chickpea flour...whew!!!

So, what is this "Nankhatai"? It is a shortbread-like cookie flavored with cardamom or nutmeg, a medley of nuts and was originally prepared using eggs and flour by the Parsi population in India, though later on Indian Hindus popularised an eggless version. I found a detailed video on the vahrevah blog with many interesting variations on the recipe which is what I followed, though I did make some changes to it, notably by reducing the quantity of sugar needed and ended up with a crunchy, mildly-sweet yet flavorful end-product...just like I remembered it!!! Here is to finding many more forgotten food faves...I know my family enthusiastically agrees with that thought...:))

Here is an interesting(read, detailed:)) history of this famous Nankhatai on the indiacurry case you would like to know more about this delicacy(I did and I found more than I ever expected to know:)) This lovely, forgotten favorite goes to Priya's CWS - Cardamom Seeds event.

Recipe for Nankhatai:
Prep/cook time: 20- 25 mins.
servings: 14-16 pieces
1 cup all purpose flour (plain flour or maida)
1/4 cup fine sooji or semolina
1/2 cup gram flour (besan)(optional) if used, increase sugar to 2/3 cup
Pinch of baking soda (a little less than 1/8 teaspoon)
1/2tsp baking powder
1/4 teaspoon green cardamom seeds coarsely powdered (ilaichi)
crushed pistachio, almonds for topping
few saffron strands
1/2 cup unsalted butter
1/3 cup sugar
1tsp yoghurt
Note: all ethnic ingredients are available at Asian/Indian grocery stores

preheat oven to 325 f

mix dry ingredients separately

mix wet ingredients well together

combine both...make soft dough ball...put in fridge for few mins...then shape into the mixture of almond-pistachio on each cookie

bake for 15 mins...will appear soft when removed from oven then will crisp up.

Friday, April 23, 2010

Back to the Grassroots of South Indian Cuisine with a simple side-dish

"Cruciferous vegetables have it all: vitamins, fiber, and disease-fighting phytochemicals" says WebMD...Here is a simple dish from the Southern part of India using Cauliflower, one of the Cruciferous "Super-foods" Vegetables. This is a very traditional dish in South India - Podimaas, to which I have given a simpler twist, to accommodate my quick cooking sensibilities.  The other vegetables that could be substituted in place of Cauliflower here, could be potatoes or raw plantain."Podimaas" means mashed and stir-fried vegetable...but here I have just finely chopped the vegetable and then stir-fried it. 

The traditional version of this recipe involves some more steps of roasting and powdering spices to add to the dish(I shall post that one of these days as well). The very traditional South Indian chef may frown upon this "quick version" of the famous side-dish, which is served at many festive meals in Southern India...but I love my kids seem to have taken a liking to this simple, tangy recipe!!! What do you know???!!! So that is why I thought it might be worthwhile to share with you taste test better than that of critical, head-shaking, food-sniffing kids, I guess:))

This recipe for the South Indian Cauliflower Side-dish goes to Yasmeen's Cruciferous Challenge.
This side-dish would be great to serve with Flatbreads, Naans, Chapathis or steaming, hot rice!

Recipe for South Indian Cauilfower Side-dish(aka Cauliflower Podimaas)
Serves: 2 or 3
Prep/cook time: 15 - 20 mins
Cauliflower - 1 head finely cut into very small florets or grated
Ginger - 1 to 2 inch piece minced or grated
Green chilli peppers - 2 or 3 finely cut or minced( I used the Thai chillies, sometimes I do use Serrano peppers)
For seasoning: Black mustard seeds, Salt, Turmeric - a pinch, Black Pepper, Lemon Juice - 1 to 2 tsp, Asafoetida(aka hing) - a pinch, a few sprigs of curry leaf and/or cilantro
Optional Garnish: Grated coconut(unsweetened) - 1 to 2 tsp
Cooking Oil - 2 to 3 tsp

Note: All ethnic ingredients are available at Asian Indian grocery stores or in the Asian section of most supermarkets.

In a pan, add the cooking oil and the black mustard seeds...when they start to crackle, add the finely chopped/grated cauliflower and salt and turmeric alongwith the minced green chilli peppers and minced/grated ginger.

Let cook for a few minutes( takes about 8 - 10 minutes) until the vegetable turns soft.

Finally add the remaining seasoning ingredients one at a time. Stir well. You could optionally garnish with grated coconut.

This is a great side-dish that is wonderful served warm or can be refrigerated for 3 - 4 days as well.


Tuesday, April 20, 2010

Me and Earth Day...Hmmm??!!!

So I dont believe in celebrating Earth Day...

Now, wait a are probably thinking...she is a selfish grinch who does not want to give back to Mother Earth!Like the storied Grinch who stole i about to steal Earth Day??

Well, before you label me like that, let me get on my soap-box and start my fave thing to do! I dont believe Earth Day should be a Single day of my opinion, Earth Day should be more of a mind-set and a year-round celebration! What do I  mean?

Well, I believe that the best way to get our future generations to believe in the precious-ness(if that is a word) of nature is by slowly adopting a lifestyle where we Reduce, Reuse and Recycle in little ways...the other thing to  do...that is practical, would be to use more natural, simple ingredients as opposed to refined, highly-processed ingredients in our lifestyle, like say, in our cooking style(Hullo...Healthful Decadence!). Also, I dont mean throw out everything that is refined, artificial or processed...I believe in Moderation with everything in I am making changes only where it is practically possible...with two kids, jobs and busy lifestyles, it is just not possible to eat all raw food, wear bark and leaves and go live in the heart of nature and extreme things like that, I think:))

What do you all think??? I would love to know!

So, here is to a more Earthy Lifestyle!!!

Now, here is a  recipe for moderation...mostly natural ingredients and one or two store-bought ones(what, I never said I am a tree-hugger:))

In this soup, I did not use any stock...just lots of Black-eyed Peas to give the soup some this goes to MLLA # 22 hosted by RuchikaCooks and started by Susan.

Recipe for Southwestern Style Asparagus  and Black-eyed Pea Soup:
Serves: 2 or 3
Prep/cook time: 30mins - 35 mins.
Black eyed Peas - 1 cup pressure-cooked till soft(takes about 3 or 4 whistles on my pressure cooker)
Asparagus - 1 bunch chopped
Green Bell Pepper - 1 chopped
Garlic and Ginger Paste - 2 tsp(or more if you like a garlicky taste, like me)
Tomato - 1 chopped
Cummin powder (jeera powder)- 2 tsp
Cooking oil - 1 or 2 tsp
For seasoning: salt, pepper, cilantro, thick yoghurt - 1 or 2 tsp per person and cilantro(tomato salsa would also be a good soup topper)

In a pan, add the oil and the ginger-garlic paste...let it cook for a minute or so.

Then, add the chopped vegs. and let it saute for a few minutes till the vegs. turn soft(takes 7 or 8 minutes)

Now, add the cooked black-eyed peas and all the seasonings except yoghurt and cilantro. Let cook for a couple of minutes and take off the heat and let cool for a few minuttes.

Finally, blend everything to a fine soupy consistency. If the soup seems too thick add a little water and let simmer again for few minutes.Serve warm or at room temperature topped with black pepper, cilantro, a few dollops of thick yoghurt(I like Greek Yoghurt here) and maybe, some tomato salsa.

This would be great served with some hearty bread, pasta or even as a dipper for tortilla chips.


Saturday, April 17, 2010

Indo-Chinese Yummies from Blogosphere...

I am a glutton when it comes to Indo-Chinese my opinion, this food reflects the perfect marriage of Indian spices with the distinctive Chinese food flavors. My best memories of this style of food go back to my college days in Kolkata or Calcutta as it used to be called. My college had a caterer who ran a food stall there and his specialities included many Indo-Chinese favorites like crispy Hakka Noodles and steaming hot & sour soup...sometimes there was the popular Manchurian and yet other times, there was Chop-suey Noodles...I vividly remember, rushing out of class at lunch-time and sometimes there were professors who would continue with their class even well into lunch-time which irritated me & my friends hugely, because we were afraid that the food stall would run out of our Indo-Chinese favorites. Of course, after such a heavy lunch, we invariably would walk back into post-lunch classes and struggle to stay awake :) )

Nowadays, I feel just as excited when I see delish recipes of the same kind in various food blogs. So, this week's edition of Yummies from Blogosphere features an awesome blogger who has a great collection of Indo-Chinese delicacies. She has a huggggge collection of beautiful recipes, but these Indo-Chinese recipes are very unique and they caught my eye.

So, here is the Chilli Tofu Recipe from Sushma Mallya's Authentic Food Delights blog.

I was so carried away looking at this recipe that (being the glutton I am) I had to follow it up with yet another yummylicious recipe for Tawa Vegetable Rice...a beautiful stir-fried rice. The stir-fried rice was extremely easy to prepare yet very flavorful and the Chilli-Tofu Recipe is unique enough to make any non-tofu eater become a convert to the other camp of enthusiastic tofu-eaters!

Notes/Variations: I did make a few additions to the tawa rice with some boiled carrots and roasted peanuts and caro seeds(ajwain) in the seasoning.
Thank you, Sushma for these awesome recipes!!!

Links: Recipe for Tofu-Chilli gravy as posted on Sushma's Authentic Food Delights
          Recipe for Tawa Vegetable Rice as posted on Sushma's Authentic Food Delights

Recipe for Tofu-Chilli gravy:(as posted on Sushma's blog)
For the batter
1/4 cup maida
a pinch of baking powder
1/4 cup cornflour
2 tsp gramflour
a pinch of ajinomoto(you can definitely omit this one...I leave it out in most of the recipes too)
1 tsp ginger-garlic paste
1/2 tsp chilli powder
salt to taste

For the gravy
10-12 cubed tofu pieces
1 capsicum cut into cubes
1/2 cup spring onion greens
1 tsp dark soya sauce
1 tbsp tomato sauce
1/2 tsp white pepper powder
5-6 roughly chopped green chillies
1 tsp vinegar
1 tsp chilli sauce or chilli powder
a pinch of ajinomoto
6-7 garlic cloves finely chopped
1 tsp cornflour mixed in 1/2 cup water
2 tbsp finely chopped coriander leaves
salt to taste
3 tsp oil + oil for deep frying

Make a batter of the above mentioned ingredients under the list: batter with enough water to a semi-thick and a fine paste

Heat oil in a pan, dip the cubed tofu one by one in the batter and deep fry it till golden brown and crisp, drain on a kitchen towel and then keep aside. Heat 1 tsp oil in a pan, fry capsicum cubes for 1-2 minutes or till tender yet crunchy and then keep it aside

For the gravy
Heat 2 tsp oil in a pan, add garlic, green chillies and fry till light brown

Add half of the spring onion greens,white pepper powder,sugar,ajinomoto, salt and fry for 1 minute

Switch off the gas, then add soya sauce,vinegar,tomato sauce, chilli sauce, and mix well

Switch on the gas then fry it for 3-4 minutes

Add capsicum, 1/4 cup water, cornflour mixed in water and mix well, and allow it to come to a boil, add coriander leaves and mix well

Keep it aside and allow it gravy to cool and at the time of serving, add fried tofu pieces, garnish with spring onion greens and then serve immediately with steamed rice or fried rice

Recipe for Tawa Vegetable Rice:(as posted on Sushma's blog)
For rice
1 tsp oil
2 green cardamom
3 cloves
1 stick cinnamon
1 bay leaf
2 tbsp melted butter
salt to taste

For the masala
200 gms fresh mushroom cut into quarter
1 capsicum cut into small cubes
1 onion finely chopped
1 tomato finely chopped
1 tsp ginger-garlic paste
2 dry red chillies
1 tsp whole coriander seeds
5-6 methi seeds
1 tsp crushed kasoori methi
salt to taste
2 tbsp oil or butter

Heat water in a pan, when it starts boiling, add green cardamom,cinnamon,bay leaf,cloves,salt and 1 tsp oil and rice and cook it till 3/4th done

Drain it and allow it to cool, then mix 2 tbsp melted butter and salt and then keep it aside

Soak dry red chillies in water for 10 minutes,drain it and grind it along with coriander seeds with little water to a fine paste

In a pan, add oil or butter, add methi seeds, fry it for 1 minute and then add ginger-garlic paste,chilli-coriander seeds paste and fry for 2-3 minutes till the raw smell goes off

Add onion and fry till translucent and golden brown, and then add tomato and fry till it gets mashed, remove it from the gas and then keep aside

In another pan add 2 tsp oil, add capsicum and fry for 1-2 minutes and then add mushrooms and fry for 2-3 minutes till tender and then add the tomato masala , kasoori methi,salt and fry for 1-2 minutes

Switch off the gas and allow it to cool, then add the rice and mix it well

Switch on the gas again and cook it on a low flame for 10-15 minutes till all flavours get mixed well with the rice and then serve hot .

Thursday, April 15, 2010

A Pearly Snack Delight

The savory snack item that was the challenge for Srivalli's ICC this month was truly unique...the Sago Murukku (Indian-style fritters) were very attractive with the pearl-like sago popping up here and there in the murukku...was a great experience for me...especially because I dont use frying as a cooking technique  much any  is usually baking or stir-frying this challenge was a great reassurance to myself that I still know how to make fried foods:)))

So, what is Murukku? According to all-knowing Wikipedia...Murukku (Tamil: முறுக்கு, or Muruku in Telugu or Murkoo), known as Chakli in Marathi and Kannada and Chakri in Gujarati, is a savoury snack popular in India, Sri Lanka, Fiji, and elsewhere among ethnic Indian populations. Murukku is believed to have originated in Tamil Nadu[1][2], with the town of Manapparai & Karamadai best known for it. Murukku is typically made from a mixture of urad and rice flour, salt, and flavourings such as chili, asafoetida, ajawain, or cumin

The special notes/learning experiences for me with this recipe for Sago Muruku was that it ended up being better to use a relatively not-too-moist/not-too sticky dough...this way the murukku ended up being crisp...also, it actually ended up taking nearly 8 - 10 hours for the sago to soak up the buttermilk and become really soft. The end-result was very much to all our liking...very pearlescent and cute...and very crunchy indeed.

I cant wait to try out next month's challenge!
Recipe for Sago Murukku(Indian-style fritters)
Prep time: 15 mins.
Cook time: 30 mins.
Rice Flour 2 cups
Besan flour 1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chile powder - 1/2 tsp or as per taste
Special Utensil:
Muruku Achu/mould
Method to prepare
Soak Sago in Butter milk for atleast 3 hrs(took me 8-10 hrs), please ensure that you soak it enough else you may risk having the sago burst.

Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency

Heat oil for deep frying.In the muruku achu, add the dough. When the oil is hot, press down directly as as murukus.

Cook on medium flame to ensure the muruku is cooked well.

Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium flame to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.

Celebrations....Two of them!!

I am not one for huge celebrations...have always been overly-practical, even when it comes to celebration...prefer minimum fuss and fanfare!!! But there are some times and occasions when even the Queen of Practicality(myself!!!) wants to cheer...

Well, for one it is the beginning of a New Year in the South Indian, Happy Tamil New Year / Happy Vishu to one and all!!! A new season and new year are definitely big reasons to, the other occasion that makes me want to celebrate right now, is the fact that I am on my 50th post with this blog!!! Yaaaaahoooo!!!!

So, here is my two-in-one celebration recipe...of course, you know is definitely Healthily will see...also here is a little verse, my daughter (the precocious poet, herself!) wrote to help me celebrate my blogging milestone!!!

"When my Mom started blogging...
  She started with a blog about cooking,
  And wanted to share it with Everyone,
  So her experience would be Fun!
  So, I made this poem for her 50th post,
  Now let us all make a toast! Yippee"

This dual celebration recipe for Carrot Beetroot Kheer makes its way to Shama's Payasam/Kheer Festival event. I tried out a variation to the Carrot Kheer I prepare usually, by adding some beets to it and of course, nut-obsessed that I am, had to also add some almonds and cashewnuts...which to my mind...make any dish richer and creamier than it normally would here is a crazy yet surprisingly tasty kheer/pudding...let the celebrations continue...I hope!
Recipe for Carrot-Beetroot Kheer with a nutty flavor(South indian style pudding)-
Serves: 4
Prep/cook time: 25-35 mins.

Carrots - 3 chopped
Beetroot - 1 small chopped
Almonds and cashew nuts - 1/2  cup chopped, combined
Milk - low fat - 2 to 2.5 cups
Sugar - 1/2 cup(could add more for sweeter kheer...I like my sweets to be not overly sweet)
Cardamom powder - 1 tsp
Saffron - few strands
For garnish - slivered almonds roasted(would taste better if roasted in a little ghee/clarified butter)

In a heavy-bottomed pan, let the milk boil on a low flame and keep stirring so it does not stick to bottom of pan.

In the meanwhile, blend together chopped carrots, beetroot and the almonds with a few more spoons of milk till you get a fine paste.

Then, add the blended carrot mixture to the boiling milk alongwith the cardamom powder and saffron strands.

Let the mixture cook on a medium or medium-low flame until it comes to a slow bubbling consistency...which takes 8 to 10 not boil too long or the mixture could end up becoming watery.

Once you a get slow rolling bubble consistency, take off the heat and add sugar...garnish with roasted slivered almonds.

This kheer tastes best when it has been chilled in the refrigerator for atleast a couple of the consistency becomes creamier after refrigeration...


Monday, April 12, 2010

Versatile Side-dish...Back to the grass-roots of South-Indian Cuisine

Nowadays, most of the side-dishes I prepare...I try to make as versatile as possible. In the sense, that I try to serve them with breads, rice, dosas, idlis, rotis and so on. I find that by making my side-dishes as flexible as possible and switching around the main dish at a couple of meal-times, whether rice or rotis or bread...all the food I prepare is used up much faster rather than sitting in the cool comfort of the refrigerator for a while.

This side-dish I have here is one of that versatile kind...a simple bell-pepper relish also known in Southern India as thokku...this is bell-pepper or capsicum thokku. It is tangy with a hint of sweetness to it...not too spicy either...atleast my version...though you could of course, enhance the spice level by increasing the quantity of spices used. However you make it, I am sure you will continue to repeat this recipe many times over, as I have been doing...very simple and pain-free prep as well. My mother as well as mother-in-law tend to make this same relish or thokku with many different main ingredients like raw green mango or tomatoes or ginger root...they all appeal to me, equally;) I could eat this any time of day with or without a main dish:))

Notes: I used 2 to 3 tsps cooking oil but if you use a a little more oil, the end-product will stay fresh in the refrigerator for over a week.

Recipe for Sweet & Tangy Bell-pepper Relish(Capsicum Thokku):
Serves: 4
Prep/cook time: 20 mins

Bell-pepper (aka capsicum) - 4 shredded in thin strips(I used the green ones though you could use any other color)
Tomato - 1 or 2 medium size chopped
Onion - 1 medium size chopped
Tamarind pulp - 2 tbsp
Jaggery - crushed 1tsp
Mustard seeds - 1 tsp
Asafoetida(aka Hing) - a pinch
Fenugreek(Methi) powder - 1 tsp
Coriander(dhania) powder - 1 tbsp
Chilly powder - 1 tsp
Salt - As reqd
Turmeric - 1/4 to 1/2 tsp
Curry leaves - a few(optional)
Cooking oil - 2 to 3 tsp(I used gingelly oil that is til oil though any vegetable oil should work fine)

In a frying pan, add the oil and mustard and when the mustard seeds start to crackle, add the chopped onions.

When the onions start to turn crisp, add the shredded bell-pepper and all the spice powders/seasonings  + salt and let cook for a few minutes.

When the bell-pepper starts to change color and becomes translucent, add the chopped tomatoes and the tamarind pulp and jaggery.

Let the mixture cook uncovered for a few minutes(should take about 7 to 8 mins on a medium flame)...stir every now and then...also add a little water so the mixture does not turn extremely dry...the end-product should be well-combined...the ideal consistency is somewhat curry-like (though not gravy-like).

Finally, garnish with curry leaves. This relish can be served warm or at room temperature with rice, on breads as a spread or with rotis or Indian pancakes like idli or dosa.

Note: Ethnic ingredients for this dish are available at Asian/Indian grocery stores.

Thursday, April 8, 2010

Savory addition to Yummies from Blogosphere series...

I am constantly amazed by the creativity of recipes that I come across on blogsphere...often I find these recipes to be more original and flavorful than those featured on many professional food websites...which is why I am so extremely happy to add this very savory dish to my Yummies from Blogosphere series !

This time I chose a breakfast/snack item from the extremely creative blog penned by Swapna Sridhar. It is a very versatile...easy, breezy dosa dish(Indian savory pancake) which can be served as a breakfast, snack, brunch or even light dinner dish  - Oats Dosa.

Also, I loved this dosa/pancake because it is truly a quick-prep labor-intensive soaking of rice and lentils and grinding and so on and so forth...which appeals to my multi-tasking, get-meal-ready-in-under 30 minutes-self (that is the Rachel Ray side of my personality, I think :))

Notes/Variation: In this recipe, I added a 1/4 cup of ragi flour(finger-millet flour) to the batter...hence the light pink hue on the dosa. The original recipe called for a topping of sliced onion and cilantro...I served a side of broccoli masala with the dosa instead.

My recipe  for Broccoli Masala follows...though this dish should taste great with any kind of chutney / sambhar(South Indian style soup).

Link: Original recipe  for Oats Dosa posted on Swapna's blog.

Thank you, Swapna for this awesome, creative yet healthy dish...I know I will be making it many more times for my family judging from their enthusiastic response.

Recipe for Oats Dosa(as posted on Swapna's blog):
Serves: 2 to 3
Prep/cook time: 15 - 20 mins
Ingredients :
Oats(Quick cooked) - 1 cup
Rice flour or Wheat flour - 1/4 cup
Sooji / Semolina - 1/4 cup
Red chilly powder / green chilly paste-1 tbsp
Chopped Onion -1 medium sized
Minced Coriander
Salt to taste
Water-2 1/2 to 3 cups

Method :
1.In a microwave safe bowl add oats and add enough water, put it in microwave about 1 min, cool  it for 3 mins.or soak it in warm water for 10 to 15 mins.

2.In a blender add oats and blend into smooth paste.

3.In a mixing bowl add oats paste,wheat flour,sooji,chilly powder,salt mix well.and add water...prepare the batter like dosa batter.

4.Heat the dosa pan on medium flame. Grease it,pour ladle full batter and with the help of ladle starting from the center,move the laddle in a circular motion and spread it in to circular shape.

5.On the top of dosa add onion and coriander with spatula, spray oil, let it cook for 2 to 3 mins.Then slowly flip the dosa and let it cook for few more mins.Then remove it from the pan.

My Recipe for Side of Broccoli Masala:
Serves: 2 to 3
Prep/cook time: 10 minutes
Broccoli - 1 full head of broccoli cut into smaller pieces
Onion - 1 sliced thinly
For seasoning:
Cooking oil. salt, black pepper, cumin powder(jeera powder), cilantro chopped, lemon juice.

In a pan, add some cooking oil and when it starts to heat up, add the sliced onion.

When the onion starts to brown, add the seasonings and also the broccoli florets and let cook for a few minutes till the mixture is crisp and well-cooked(takes about 6 to 7 minutes)

Serve warm or at room temp. alongside dosa.

Tuesday, April 6, 2010

10 minute recipe - Indian Style Pancake

Hope all my readers had a great weekend...wonder how many folks got an Apple Ipad...I didnt!!! But then, I am technologically - challenged...dont even use my cell phone to its fullest potential...sigh!!! And I dont even want to move out of the dark ages into the more technologically advanced world of today:)) I am sorry that I cannot understand all the excitement behind every new and cool gadget...I do buy gadgets...but only if I can justify to myself that it will add value to my life...thankfully the kids are not old enough to get all hyped-up about every new tech invention...I have a few more years of peace:)) Of course, I do get excited when Apple's stock price moves...while others probably dont understand my level of excitement there...

Anyways, that, I promise is my only random, bears-no-connection-to-anything-whatsoever thought of the day...and here is a recipe for a really quick 10-minute (South)Indian style is a variation of the vella dosai that is commonly prepared in south-indian mom would make it often when I was a kid and it was a wonderful snack/breakfast that I looked forward to, even in those days, filled with strong likes and dislikes when it came to food...I continue to like it even today and luckily for me, the kids like it I do make it at home quite often.

This south-indian style pancake goes to the Pancakes event over at Priya's Easy n Tasty Recipes...also sending it to Priya's CWS - Cardamom seeds event...

Recipe for South Indian Pancakes(jaggery dosa):
Serves: 7 to 8 pancakes(depending on size)
Prep/cook time: 10 minutes

Whole wheat flour - 1 1/2 cups
Semolina/cream of wheat/rava - 1/4 cup
Jaggery - 3/4 cup crushed(could also use cane sugar)
Cardamom - 1tsp powdered
Cooking oil(or clarified butter aka ghee) - 1/2 tsp for each pancake
For topping(optional) - 1 banana sliced and roasted lightly in cooking oil or clarified butter/ghee

In a pan, add enough water to just submerge the crushed jaggery and then let the mixture come to a boil...will take 3 to 4 minutes on medium-high flame...set aside to cool.

In another mixing bowl, mix all the flours alongwith powdered cardamom...add the jaggery mixture and mix well to ensure there are no lumps in the batter.

Take a skillet and add a ladleful of batter to it...spread in circle (as prefered) and cook on a medium-high flame for a minute or two..and then flip the pancake with a spatula and cook until both sides are golden brown.

Serve with an optional topping of sliced bananas roasted(in oil/ghee) or as is.

Saturday, April 3, 2010


Spring is in the air, the days are getting warmer....when I see all the signs of spring, I feel like celebrating the season. In fact, I would like to run through the grass, singing loudly...BUT STOP!! I am not like one of our Indian movie actresses, who celebrate the season thru song and dance, then I wonder what I can do to celebrate the season, that is practical...something that is practical and wont alarm my husband or make him think I am nuts:)))

Well, coming to the sensible ways to celebrate the season change, I have chosen to do some much-needed spring-cleaning in our house...some decluttering...lets see how far I progress with this noble intention...will keep you all updated. I also see the grocery stores filling up with seasonal fruits and vegs...fresh strawberries, pineapples, plums, peaches, corn...the variety is endless...well, the other practical way to take advantage of the changing seasons would be to use this lovely seasonal bounty in my here is a light, refreshing springy dish my family and I enjoyed in the past few days...

The other way I decided to celebrate this season is to give my blog a light, springy template!
Recipe for light, fruity sundae:
Serves: 4
Prep/cook time: 7-10mins.

Bananas - 2 cut finely
Pineapples - 1 cut finely
Plums and/or peaches - 3 cut in thin, round slices
Honey - 2 tbsp
Vanilla - 1 tsp
Dates - 1/2 cup sliced
Vanilla yoghurt (or vanilla icecream) - 2 cups
Milk - low fat - 1/4 cup

In a blender, puree cut bananas, pineapples, honey, vanilla and milk finely until you get a smooth sauce-like consistency.

In a serving glass,  arrange the sliced plums and/or peaches in a single layer at the bottom. Then, over that, spoon a layer of the icecream and then, a layer of the fruit puree.

Keep alternating couple more layers of the sliced fruit, icecream and  fruit puree.

Finally, garnish the top of the sundae with sliced dates.

Additionally, for a sweeter finish, you could drizzle some caramel sauce on top.
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