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July 08, 2020

CURD SEMIYA

by passion of cooking, in Dinner

A creamy dish of vermicelli and curd/yogurt. This can be prepare at a short time. Instead of having the usual curd rice, try this curd semiya for a change. In this recipe, cooked vermicelli is mixed with seasoned, curd and optionally garnished with sweet pomegranate seeds or with crunchy cashew nuts. I love to add pomegranate seeds to this semiya as it gives a refreshing and a sweet crunchy texture to the smooth vermicelli.

INGREDIENTS:

Vermicelli – 1 cup

Curd – 1 & 1/2 cup

Mustard seeds – 1 tsp

Ginger – 1 inch piece finely chopped

Curry leaves

Water - 3/4 cup

Salt to taste

For the seasoning:

Oil – 1 tsp

Asafoetida – a pinch

Green chili – 1 finely chopped

Cashews - 5 to 6

For Garnishing:

Pomegranates

Cilantro

METHOD:

1. Bring 3 to 4 cup of water to a boil. Add the vermicelli to the boiling water.

2. Let this boil on medium heat till vermicelli is cooked.

3. Drain the excess water and keep it aside.

4. In a bowl, add curd and beat till it turns smooth.

5. Add the cooked vermicelli and salt.

6. Add water (around 3/4 cup) as per your consistency.

7. Mix well and keep it aside.

8. Heat oil in a pan for the seasoning.

9. Add mustard seeds, when it splutter, add asafetida, cashews, curry leaves and green chillies.

10. Saute for a few seconds and switch off the flame.

11. Add the seasoning to the prepared vermicelli curd mixture and mix well.

12. Garnish with pomegranate seeds.

13. Curd semiya is ready to be served with yummy pickles………

May 21, 2020

CHOLE BHATURE

by passion of cooking, in Dinner

Straight from a Punjab kitchen - hot and delicious chole bhature.....
Chole bhature is a food dish originating from North India. It is a combination of chanamasala and bhature- fried bread made from maida. It can also be street food or a complete meal and may be accompanied with onion and lemons.

INGREDIENTS:

For Bhature:

All purpose flour - 2 cup

Semolina - 2 tbsp

Salt to taste

Sugar - 1/4 tsp

Curd - 1/4 cup

Ghee - 1 tsp

Baking powder - 1 tsp

Water - 1/2 cup (approximate)

For chole masala:

Channa - 1 cup

Bay leaf - 1

Green cardamom - 2

Cloves - 3

Black Cardamom - 1

Peppercorns - 4

Dry amla/gooseberry - 4

Baking soda - 1/2 tsp

Cinnamon stick - 1 inch piece

Tea powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 1

Ginger garlic paste - 1 tsp

Tomato - 2

Green chilli - 1

Ajwain - 1/4 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Chana masala - 1 tbsp

Kasuri methi - 1 tsp

Amchur powder - 1 tsp

Salt to taste

Oil - 1 tbsp

METHOD:

Making Bhature:

1. In a large mixing bowl, add all purpose flour, semolina, salt, sugar, curd and ghee.

2. Saute well. Now add baking powder.

3. By adding water knead and punch the dough well for atleast 10 minutes.

4. Grease the dough with oil. Cover with moist cloth and rest for atleast 30 mins.

5. After 30 mins, pinch the dough into medium sized balls.

6. Roll the dough evenly into circles using rolling pin. You can use oil instead of flour for rolling.

7. Heat oil in a deep frying pan. When it's piping hot, add each bhature.

8. Once they begin to puff, splash oil over the bhatura till they puff completely.

9. Fry the bhatura till golden brown all over. Then drain it into the tissue paper.

10. Serve hot with chole masala.....

Making chole masala:

11. Soak chana overnight.

12. In a small muslin cloth add black cardamom, peppercorns, green cardamom, cloves, bayleaf, dried amla, tea powder and make a small bag.

13. In a pressure cooker add the soaked chickpeas, muslin bag, baking soda and water. Cook it for 5 whistles.

14. After pressure release, open the cooker and remove the spice bag. Keep the cooked chickpeas aside.

15. Heat oil in a heavy bottom pan, then add ajwain, cumin seeds, ginger garlic paste and finely chopped onion. Saute well until it becomes light brown in colour.

16. Now add turmeric powder, red chilli powder, coriander powder, cumin powder and chanamasala. Saute well.

17. Add fresh tomato puree. Cook this masala till oil oozes out.

18. Now add cooked chickpeas along with water, salt, kasuri methi and amchur powder.

19. Reduce the flame to low and cook it for 12 to15 mins or until the curry gets thicken.

20. Garnish with cilantro and serve hot......

February 26, 2020

QUINOA PONGAL

by passion of cooking, in Dinner

Most of the south indian household prepare ven pongal as a part of breakfast, usually this is making with rice or millet. Today I tried it with quinoa, its came perfect. Try this recipe.... Quinoa is one of the most protein-rich food. It is a complete protein containing all nine essential amino acids. it is basically a seed, which is prepared and eaten similarly to a grain.

INGREDIENTS:

Quinoa - 1/2 cup

Moong dal - 1/4 cup

Ghee - 3 tbsp

Cumin seeds - 1 tsp

Peppercorns - 1/2 tsp

Cashews - 6

Green chili - 1

1 inch Ginger

Curryleaves

Salt as needed

Water - 2 cup

METHOD:

1. Rinse quinoa and moong dal.

2. Set the Instant Pot in saute mode and add 1tbsp ghee. Roast the quinoa and moongdal for few minutes.

3. Next add water and salt. Mix it well.

4. Cancel the saute mode and close the instant pot. Cook the pongal at pressure cook mode for 5 minutes, and after the cooking is done, allow the pressure to release naturally.

5. Now mix it. Ven pongal has to soft and mushy.

6. In a kadai, add ghee. Then add cumin seeds, peppercorns,finely chopped green Chilli, chopped ginger, cashews. Finally add curry leaves.

7. Transfer this tempering to the pongal along with some ghee.

8. Serve the hot pongal with sambar or chutney...

September 23, 2018

KANJIPURAM IDLY

by passion of cooking, in Dinner

The Kanchipuram Idli is a traditional prasadam offered in the Varadharaja Perumal Temple at Kancheepuram. The idlis are cooked in bamboo casings lined with dried mandharai leaves. The mandharai leaves gives a flavour to the idlis. It has a different taste as it is seasoned with many ingredients like pepper, jeera, dry ginger etc is very delicious and is also very easy to prepare. It can be had for breakfast or for dinner.

INGREDIENTS:

Urad Dal - 1 cup

Raw rice - 1 cup

Idly rice - 1 cup

Fenugreek seeds - 1 tsp

Salt to taste

For Seasoning:

Sesame oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Pepper - 1 tsp

Ginger powder - 1 tsp

Pepper - 3 to 4

Cashew nut - 10

Green chili - 3

Ginger - 1 inch piece

METHOD:

1. Wash and soak the rice and urad dal separately in water for 3 to 4 hours.

2. Soak fenugreek seeds along with urad dal.

3. Grind the urad dal and fenugreek seeds to a smooth paste, remove and set aside.

4. Grind the rice to a coarse consistency (similar to rava/semolina).

5. Mix well both the rice and urad dal batter and add salt.

6. Keep it aside for fermentation for at least 8 hours.

7. At the time of preparing kanjipuram idly, coarsely crush the cumin seeds and peppercorns.

8. Heat sesame oil in a heavy bottom pan and add mustard seeds and when they sputter add pepper, cashews, curry leaves, green chili and ginger.

9. Add crushed cumin powder, pepper powder and dry ginger powder. Fry for 10 seconds.

10. Add this tempering to the batter and stir the batter to combine well.

11. Now the batter is ready.

12. Grease the steel tumblers with ghee.

13. Place banana leaves in each tumbler and pour the idli batter.

14. Steam cook it for about 20 - 30 minutes.

15. Once cooked allow it to cool down a bit.

16. Use a knife and gently loosen the edges of the idli.

17. Overturn in a larger plate and tap the plate so that the idli falls into the plate below.

18. Cut and serve Kanchipuram Idli with coconut chutney/ Idly podi/sambar.

**We can also cook these idli in an idly mould or a cake tin.**

September 09, 2018

SPINACH/PALAK PATHRODE

by passion of cooking, in Dinner

Pathrode is an authentic udupi dish actually made by colocasia or arbi leaves. Here is a twist by using spinach leaves. I tried Cabbage Pathrode, sameway we can make Palak Pathrode. It is delicious and an authentic dish.

INGREDIENTS:

Raw rice - 1 cup

Coriander seeds - 2 tsp

Fenugreek seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Channa dal - 1/2 tsp

Asafeotida - pinch

Curry leaves

Grated coconut - 1/4 cup

Jaggery - a small piece

Tamarind - small lemon size

Palak - 1 bunch

Salt to taste

To Temper:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Curry leaves

Jaggery - 1/8 cup or as per ur taste

Grated coconut

METHOD:

1. Soak raw rice for 2 hours or overnight.

2. Take a pan and heat oil and add red chilly, coriander seeds, fenugreek seeds, channa dal, cumin seeds, asafoetida, curry leaves and fry it.

3. Once it cools down, grind it along with rice, grated coconut, jaggery, and tamarind to a coarse paste by adding little water.

4. In a bowl add the grounded paste, chopped palak, and salt. Mix it like a thick batter.

5. Take a steamer, grease the plate with a teaspoon of oil and place the batter in each idli plate.

6. Steam this for 15 to 20 minutes. Let it cool down.

7. Break them roughly and keep aside.

8. Heat a pan adding oil, mustard seeds, curry leaves. When the mustard seeds splutter, add urad dal and curry leaves.

9. Saute for few seconds and then add jaggery and grated coconut.

10. Add palak pathrode pieces. Give a quick mix and switch off. Tasty palak pathrode Oggarane is ready.

11. Serve it as snack or breakfast with Kodakkanam/Pulisery.

August 26, 2018

VEG KURMA (KERALA STYLE)

by passion of cooking, in Dinner

Kerala style Vegetable Kurma is a delicious and popular curry which is mainly cooked in coconut milk. It has many versions and today I am sharing a nadan kurma in which I used thick coconut milk. Coconut milk will give the curry an extra ordinary flavour and aroma.

INGREDIENTS:

Carrot - 1

Potato - 1

Peas - 1/4 cup

Beans - 5 to 6

Beetroot - 1/8 cup

Cauliflower florets - 1/4 cup

Onion - 1

Tomato - 1

Ginger - 1 inch piece

Garlic - 2 cloves

Fennel seeds - 1/8 tsp

Green chilly - 1

Red chili powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Garam masala - 1/4 tsp

Salt to taste

Coconut milk - 1/2 cup

Mustard seeds - 1/2 tsp

Coconut oil - 1 tsp

Curry leaves

Coriander leaves

METHOD:

1. Pressure cook all the vegetables for 1 whistle.

2. Heat oil in a kadai and splutter mustard seeds.

3. Add finely chopped onion, finely chopped green chili, curry leaves, crushed fennel seeds and ginger garlic paste.

4. Saute well until the onion become light brown in color.

5. Add turmeric powder, red chili powder, coriander powder and garam masala.

6. Saute for few minutes.

7. Then add chopped tomato and cook till the tomato becomes soft.

8. Add cooked vegetables, water as per your consistency and salt.

9. Mix well and cook it for 5 minutes in medium - low flame.

10. Add coconut milk and switch off the flame.

11. Garnish with some coriander leaves.

12. The tasty vegetable kurma is ready to serve.

August 02, 2018

PHULKA

by passion of cooking, in Dinner

Phulka recipe is the most common Indian food which is loved by all the Indians. It is a phulka made with wheat flour and is in the form of a flatbread which is very soft and puffed up. It is basically an Indian flatbread which is cooked on the stove top and there is no application of oil to the phulkas. These phulkas are very healthy as well.You can serve this with any curries.

INGREDIENTS:

Whole wheat flour - 2 cup

Salt to taste

Butter - 1 tbsp

Water as required

METHOD:

1. In a large bowl combine the flour, butter, and salt; add a little water at a time to make a firm dough and knead for a few more minutes until smooth.

2. Set the dough aside to rest covered for 15 minutes. Knead once again and divide the dough into equal portions.

3. Start rolling out the dough until we get a round or circular disc-like shaped roti.

4. The shape of the phulka should not be too thick nor thin.

5. Heat the tawa/skillet.

6. Take the roti in your hands and place it on the tawa.

7. Cook the bottom side for few seconds on medium flame.

8. When slight air bubbles appear at the top flip the roti and cook the other side very well.

9. Lift the phulka roti with the help of a pair of tongs, and place the roti directly on the flame.

10. The side which was cooked for few seconds should be facing the flame.

11. Once the roti is placed on the flame, it begins to puff up. This is known as Phulka.

12. Immediately take the roti on a plate.

13. Similarly, continue the same procedure for rest of the dough balls and make phulkas.

14. Place the rotis on a plate.

15. If needed apply ghee/butter.

16. Serve hot with veg stir fries or veg curries.

July 30, 2018

KERALA SPL KANJI PAYAR

by passion of cooking, in Dinner

Kanji is basically rice porridge, had thick or thin the way you like it. It is normally prepared with broken rice cooked in lots of water till done and seasoned with salt. the most common side is the thenga chammanthi, a coconut ground mash with some spices. When eaten along with the kanji, it gives a lovely dimension to the meal, making it so soul enriching!

INGREDIENTS:

For Kanji:

Kerala Matta rice - 1 cup

Water - 4 to 5 cup

Salt to taste

Ghee - 1 tsp

For Payar thoran:

Green gram/ mung been - 1/2 cup

Green chili - 3

Curryleaves

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Small onion - 6

Grated coconut - 1/8 cup

Turmeric powder - 1/4 tsp

Sat to taste

METHOD:

Preparing kanji:

Wash the rice and pressure cook it for 12 to 13 whistles in a pressure cooker.

Preparing cherupayar thoran:

1. Pressure cook the mung been for 6 whistles.

2. Heat coconut oil in a pan/cheenachatti. Add mustard seeds, urad dal.

3. When mustard seeds splutter, add curry leaves, green chili, and small onion. Fry till onion is transparent.

4. Add Cooked green gram, turmeric powder, and salt. Mix well.

5. Add grated coconut and cook for 2-3 mins. Switch off the flame.

Serving Kanji:

In a bowl/plate take kanji. Add some ghee and salt into the kanji. Enjoy kanji with papaddam, cherupayar thoran and thengachammathi.

July 14, 2018

FAJITAS

by passion of cooking, in Dinner

A veg fajita in Tex -Mex cuisine is any grilled veg that is served as a taco on a flour or corn tortilla. This a great option for any special diets you’re cooking for as well; it’s vegetarian, gluten-free, and without the sour cream for serving, dairy-free and vegan as well. Fresh veggies are marinated with spices, grilled and wrapped into warm tortillas with an avocado sauce and Pico de Gallo in these scrumptious vegan vegetable fajitas.

Tortilla

Avocado Sauce

Pico de gallo

Mexican Rice

Fajita

TORTILLA

INGREDIENTS:

All-Purpose Flour - 1 cup

Baking Powder - 1/2 tsp

Salt to taste

Butter - 2 tbsp

Warm Water - 1/4 cup

METHOD:

1. In a bowl add all purpose flour, baking powder, salt and butter.

2. Mix well.

3. Add water as required and make a dough.

4. Cover the bowl and keep it aside for 30 minutes.

5. Divide the ball into 8 balls and roll it.

6. Heat a pan on medium-low flame. Place the tortilla in the pan. you will see air bubbles form. leave it there for 20 sec.

7. Flip to the other side, you should see a few brown spots leave it for 10-15 seconds then remove from heat.

AVOCADO SAUCE

INGREDIENTS:

Avocado - 1

Jalapenos - 1

Cilantro - 1/4 cup

Cumin powder - 1/2 tsp

Lemon - 1

Salt to tatse

Olive oil - 1 tsp

METHOD:

1. In a blender, add avocado, jalapenos, cilantro, garlic slices, cumin powder, lemon,salt and olive oil.

2. Blend until you have a smooth sauce.

3. Serve immediately or refrigerate until ready to use.

PICO DE GALLO

INGREDIENTS:

Riped Tomato - 1

Onion - 1

Cilantro - 1/4 cup

Jalapenos - 1

Lemon - 1

Salt to taste

METHOD:

1. Chop tomato, onion, jalapenos finely.

2. In a medium bowl, combine all ingredients and well combined.

3. Refrigerate for 30 minutes before serving.

MEXICAN RICE

INGREDIENTS:

Brown Rice (long grain) - 1 cup

Olive oil - 1 tbsp

Onion - 1 (medium)

Jalapeno pepper - 1

Garlic - 1

Cumin powder - 1/4 tsp

Pepper powder - 1/4 tsp

Tomato - 1

Water - 2 cup

Lemon juice - 1 tsp

Cilantro - 1 tbsp

Salt to taste

METHOD:

1. Wash and soak rice for 10 min. Drain it.

2. Heat olive oil in a pressure cooker on medium heat. Add chopped onion and cook for a minute. Then add chopped jalapeno and cook for a minute.

3. Add chopped garlic and cook for another minute.

4. Add cumin powder, salt, pepper powder and mix.

5. Add rice to the pan and saute for 2-3 minutes.

6. Add tomato, water, and mix.

7. Cover the pressure cooker and cook for 2 whistles.

8. Fluff with fork, add cilantro and lime juice.

9. Serve vegetarian Mexican rice as a side or main dish and enjoy!

FAJITA

INGREDIENTS:

Green pepper - Quartered

Yellow pepper - Quartered

Red pepper - Quartered

Zucchini - half

Carrot - half

Onion - 1

Olive oil - 3 tbsp

Garlic powder - 1 tsp

Fajita seasoning - 1 tsp

Salt to taste

Red paprika - 1 tsp

METHOD:

1. In a bowl, add sliced green pepper, yellow pepper, Red pepper, Zucchini, onion and carrot.

2. Add garlic powder, fajita seasoning, salt and red paprika.

3. Heat a cast iron on medium-high flame. Add olive oil and marinated vegetables.

4. Fry it until all vegetables cooked. Switch off the flame and serve the pan directly to the table on a heat-safe rest.

5. Make fajitas by topping a warm tortilla with the hot vegetable mix, avocado sauce, and Pico de gallo or any toppings you desire. Wrap it and enjoy!!!!!!

INGREDIENTS:

METHOD:

Straight from a Punjab kitchen - hot and delicious chole bhature.....Chole bhature is a food dish originating from North India. It is a combination of chanamasala and bhature- fried bread made from maida. It can also be street food or a complete meal and may be accompanied with onion and lemons.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Pathrode is an authentic udupi dish actually made by colocasia or arbi leaves. Here is a twist by using spinach leaves. I tried Cabbage Pathrode, sameway we can make Palak Pathrode. It is delicious and an authentic dish.

INGREDIENTS:

METHOD:

Kerala style Vegetable Kurma is a delicious and popular curry which is mainly cooked in coconut milk. It has many versions and today I am sharing a nadan kurma in which I used thick coconut milk. Coconut milk will give the curry an extra ordinary flavour and aroma.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

TORTILLA

INGREDIENTS:

METHOD:

AVOCADO SAUCE

INGREDIENTS:

METHOD:

PICO DE GALLO

INGREDIENTS:

METHOD:

MEXICAN RICE

INGREDIENTS:

METHOD:

FAJITA

INGREDIENTS:

METHOD:

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Straight from a Punjab kitchen - hot and delicious chole bhature.....
Chole bhature is a food dish originating from North India. It is a combination of chanamasala and bhature- fried bread made from maida. It can also be street food or a complete meal and may be accompanied with onion and lemons.