NYLON KHAMAN DHOKLA

Ingredients

1 1/2 cups besan
1  1/2 tbs rava
2 tsp sugar
1 tsp ginger-green chili paste
1 tsp lemon juice
3 tsp oil
1 tsp mustard seeds
1 tsp fruit salt (eno)
pinch asafoetida
few curry leaves
1 tsp chopped green chillies
coriander leaves for garnishing
green chutney to serve
salt to taste

Method

Combine besan, rava, sugar, ginger-green chili paste, lemon juice, salt with 3/4 cup water in a deep bowl and mix well using a whisk to get a smooth batter
Just before steaming, add fruit salt and mix lightly.
Pour the mixture immediately to a greased thali and spread by rotating the thali clockwise.
Steam in a steamer for 10-12 minutes or till dhokla are cooked. Keep aside.
Heat oil  in a nonstick pan and add mustard seeds.
When seeds crackle, add asafoetida, curry leaves, green chillies and saute on medium flame for 30 minutes.
Remove from flame , add 1/2 cup water and mix well.
Pour the tempering over prepared dhoklas and spread it evenly.
Cut into pieces, and garnish with coriander leaves and serve with green chutney.

CHINESE PAKODA

Ingredients

1 cup chick pea flour or besan
1 cup grated cabbage
1 cup onion finely chopped
1/4 cup green capsicum finely chopped
2 tbsp carrot finely chopped
2 tbsp ginger garlic paste
pepper
salt
2 tsp soyasauce
1 tsp chilli sauce

Method

Take a big bowl , mix all the above and keep it for 1 hour .
Take a Kadhai , pour oil make small balls and deep fry .
Yummy Pakodas are ready.

IDLI MANCHURIAN

Ingredients

8 - Idlis
1/2 tsp chilli powder
1 small onion chopped into 1 inch pieces
1/2 cup Greeen & Red Pepper , cut into 1 inch cubes
3 spring onions, chopped with white and green parts seperate
3 green chillies, chopped finely
1 tsp ginger chopped finley
2 tsp garlic , chopped finely
1 tbsp soya sauce
1 tsp sriracha sauce
1-2 tbsp ketchup
1 tbsp cornflour (mixed with 1/4 cup water)
2 tsp oil or enough to spray on idlis
Salt and pepper to taste

Method

Preheat oven to 375 F. Cut idles into small pieces ( I made about 9 pieces with each idli)
Toss with some chili powder and spread on a baking sheet , coat with some oil spray. Place in oven and bake with 15-20 minutes or till golden and crispy.
Heat 1 tsp oil in a pan and add chopped green chilies, ginger, garlic, spring onion white and onions. Cook till they are translucent.
Add bell peppers and salt and saute till they are crisp- tender.
Push veggies to edges of the pan and in the middle pour remaining 1 tsp oil.
In this oil toss in the sauces with a sprinkle of pepper and salt, as required. When they are heated through, toss with the veggies and the baked idli pieces.
Now add cornflour mixed with water to this and toss for a few more minutes till it all comes together and gets a slight glaze.
Garnish with spring onion tops and serve hot.

OATS DHOKLA

Ingredients

200 gms besan

50 gms oats flour

5 gms sugar

7 gms citirc acid or lemon juice 

3 tbsp oil

300-350 ml water

salt to taste

5 gms baking soda

Tempering

4-5 green chillies split 

1 tsp mustard seeds

few curry leaves

500 ml water

75 gms sugar

5 gms citric acid

Few coriander leaves for garnishing

Method

Pour 3 cups of water in a steamer at bottom and heat it over medium flame.Make sure steamer is heated 5 minutes before placing plates filled with batter in it.

Mix all dry ingredients in a big bowl. Add water and whisk until a smooth batter.

Pour 1/3 rd of batter immediately into greased plate and shake the plate clockwise to spread it to make even layer.

Place the plates in the stand and then in the steamer , steam it for 15-20 minutes.

In the meanwhile we will prepare tempering, add 2 tbsp oil and add split green chillies , fry for seconds and remove and keep aside.

Now add mustard seeds and curry leaves , after it splutters add 500 ml water and let it boil .

Now add sugar and boil until dissolved.

Add 2 tsp lemon juice  and mix well, add fried chillies into it. 

The steamed dhokla is ready to take out from steamer. 

Now pour the boiled solution into the dhokla and let it sit for some time for the dhokla to absorb all the favours.

Cut dhokla into desired shapes and garnish with coriander leaves. Enjoy !!!!!

WHEAT ELLA APPAM WITHOUT FILLING

Ingredients

1 1/2 cup wheat flour
2 ripe bananas mashed
1/2 cup jaggery grated
2 tbsp chaka varatti
water as needed
Banana leaf/Vazhanayila/wax paper

Method

In a large bowl add wheat flour, mashed bananas, jaggery and chaka varatti alongwith little water ,
Add water little by little till you get a chapati dough.
Then add little more water to make a dough like clay form but should not stick to hands for easy spreading.
Cut the banana leaf from midrib around 15-20 cm length and width.
Divide dough into small lemon sized balls.
Spread the balls into round shape on the banana leaves a sa think layer. Dip the fingers in water and spread if needed. Fold the banana leaf .
Heat water in a idli steamer and allow water to boil.
Spread the ela appam evenly over the steamer base plate.
Close the lid ad steam for 10-15 minutes till appam cooks properly.
If the appam cooks , you will be able to peel teh banana leaf form the appam easly from both the sides.

HEALTHY EGG MUFFIN CUPS

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less the 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast. ( I did'nt add spinach and mushroom  as my children will be fussy about it , but I do put lots and lots of bell pepper)

Ingredients

1 tablespoon olive oil

4 whole eggs

4 egg whites

2 cups baby spinach - roughly chopped (measured/packed before chopping)

1 cup red pepper (measured after chopping)

1 cup green pepper (measured after chopping)

1 cup yellow onion (measured after chopping)

1 cup mushrooms (measured before chopping)

Salt, to taste

Hot sauce, optional for drizzling on top!

Method

Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach!Crack some eggs! I used 4 whole eggs and 4 egg whites. 

Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!

Now, heat a non stick pan over medium heat. Once hot, add in olive oil. Then add in the red pepper, green pepper, yellow onion, and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. Add in spinach and mushrooms and cook for another 2 minutes.

Taste and re-season with salt if necessary!

Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.

Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.

Pour the egg/veggie mixture evenly into the muffin pan. You'll have enough for all 12 muffin slots!

Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.

Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop it in the microwave in the morning until warm.

OATS PONGAL

Ingredients:

3/4 cup Oats
400 ml  milk
3/4 cup Jaggery
1 tbsp Ghee
Few Almonds ,Cashews

Method:

Chop nuts into small pieces and fry them in ghee and keep it aside.
Take a tsp of ghee in a pan and fry oats for few minutes and keep it aside.
Take the milk in a thick bottomed vessel and allow it to boil in low flame until it boils.
Reduce the flame and add oats to milk. Now simmer the flame and allow the oats to cooked.
Once it cooks and thickens, add jaggery to it and mix well.
In a few minute entire jaggery will melt and blend with oats.
Finally add nuts to pongal and mix well.

CABBAGE MUTHIA

Ingredients

4 cups very fine shredded cabbage
1 cup gram flour
2 tablespoons whole wheat flour
2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi) fenugreek can also be replaced with chopped cilantro 

1/2 teaspoon sugar
1/8 teaspoon citric acid
2 chopped green chili (adjust to taste)
1 teaspoon cumin seed 
1/2 teaspoon turmeric powder
1 teaspoon salt as per taste
2 tablespoons oil

Seasoning

2 tablespoons oil
1/2 teaspoon mustard seeds
1 tablespoon sesame seeds 
4 whole red chili
2 tablespoon chopped cilantro 

Method

Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
Let the muthias cool.  Cut each one into two pieces off and then slice them in two pieces.

Making Seasoning

Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
Add muthias and stir-fry them for three  to four minutes until they are light brown.Garnish them with chopped cilantro.
Serve them hot or at room temperature.

Additional Notes:

Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
Muthias can be refrigerated for 3 to 4 days.
Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.

Muthias are great with coriander chutney.

MILLET DOSA

Ingredient

1 cup Foxtail Millet 

1 cup Idli rice

1/4 cup poha

1/2 cup ural dal

1/2 tsp methi seeds

salt to taste  

Method

Wash Millet, rice, urad dal, poha and methi seeds and soak millet, urad dal separately and rice and poha together in a bowl and soak for 2-3 hour.

After that In a grinder bowl or mixer jar, first grind foxtail millet then to it add rice, poha, urad dal, methi seeds and grind everything to a fine coarse batter using little water for 25-30 in grinder.

Then transfer the ground batter to a big bowl or container add enough salt mix altogether and allow to ferment for 8-10 hours or overnight.

After 8-10 hours of fermentation you will see the volume of the batter is little raised, stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.

The next day, stir the fermented batter once again and that's it the batter is ready to make soft idlis and crispy dosa.

Notes-

If using idli rice the adding poha is optional.

If using sona masoori the adding poha is must.

This batter gets sour soon, so grind with 1-2 cups and noit more than that. 

RAGDA PATTIES

For The Ragda Filling

1 cup dried white peas

1 big onion finely chopped2 tsp ginger garlic paste

2-4 green chili finely chopped1-2 tsp rasam powder

1 -2 tsp coriander -cumin seed powder

1-2 large tomatoes chopped
salt  to taste

For The Tempering (for The Ragda)

1/4 tsp mustard seeds
6 curry leaves 
a pinch of asafoetida
2 tbsp oil

For The Patties

1 kg potatoes
1 tbsp Ginger-greenchili paste
1 -2 tsp cumin seed powder

1/4 cup chopped coriander leaves

1/2 tbsp lemon juice
salt  to taste

Other Ingredients

oil for deep-frying
coriander chutney
tamarind chutney
1 cup sev  
1 cup onions  , chopped

Method 

For the ragda

Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
Add chopped onions, green chili, saute. Add tomatoes , saute till mushy. 

Add coriander-cumin seed powder, rasam powder and saute.

Now add boiled peas and add more  water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.

Add chopped coriander leaves. Simmer for 10 minutes and keep aside.

For the patties
Boil,  the potatoes and mash it well.
Add Ginger- green chili paste, salt , cumin seed power, lemon juice , coriander leaves . Mix well.

Pour little oil in your hands and make patties .
Divide into 12 equal portions and keep aside.
Repeat to make the remaining 11 patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceedFor serving, place 2 patties on a plate and pour the ragda over.
Top with all the chutneys. Sprinkle the sev and onions on top.
Serve immediately.

GOAT CHEESE, CARAMALISED ONION QUESADILLAS

Ingredients

4-8 inches whole wheat flour tortilla

4 ounces semisoft goat cheese

2 medium tomatoes , thinly sliced

2 cups baby spinach

2 cups thinly sliced onions

1/4 tsp salt

1 tbsp olive oil or butter

• Method

• Heat the oil in a large nonstick pan over medium-high heat. 
• Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown. Remove from pan. 
• Add the spinach and 1 tablespoon water to thepan  cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat. 
• Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion,fold closed and press lightly.
• Heat the skillet and place two folded quesadillas in it, cook two minutes per side, or until golden brown and lightly crisp. Repeat it .

TUNA FISH CUTLET

Ingredients

1 onion finely chopped

1 tbsp ginger garlic paste

1-2 green chilli finely chopped

1 can tuna drained (or canned salmon)

1-2 small potato boiled and mashed

Pepper as per taste

1-2 tsp garam masala powder

Few coriander leaves

1 egg 

1 cup bread crumbs

 Oil for frying

Method

 Heat oil in a pan, add onions , ginger garlic paste, chilli , fry. 

Now add drained can tuna, fry. 

Now add mashed potatoes, mix well . Add pepper , salt , garam masala . 

Add chopped coriander leaves. 

Cool the above mixture completely. 

Male small balls and shape into cutlet. 

Dip this in beaten egg and then breadcrumbs,

 Fry till brown.
Have it with ketchup.

VADA PAV

Vada Pav is a popular Indian fast-food snack that originated in Maharashtra, had for breakfast, lunch, evening tea and any other time you please! In the same fashion that North-Indians consume bread pakoras and samosas!

For the Vadas:

10 small potatoes, boiled and peeled 

2  cloves garlic

1-1/2 inch piece  ginger

4 green chillies (adjust according to spice 

1/2 cup besan/ gram flour

1/2 tsp salt + 1/4 tsp haldi for the batter

1 tsp mustard seeds

4 stalks curry leaves

1/4 tsp turmeric powder

Pinch asafoetida

1 tsp salt

Water to make batter

1 tbsp vegetable oil for tempering

Vegetable oil for frying

For the dry chilli garlic chutney:

1/3 cup garlic cloves

1/4 cup dry grated coconut (also called dessicated coconut) 

4 whole dried red chillies (adjust according to spice 

1/2 tsp salt

1 tsp vegetable oil

method

First roast the Chutney ingredients because they had to cool before you could grind them. 

Heat 1 tsp of oil in a wok on high heat. We just need a little bit of oil to prevent initial burning and sticking. In a few minutes, the coconut starts releasing it’s own oil.  Add the garlic to the hot oil .Then the coconut , then the red chillies, each broken into half to let the seeds out .Mixed it up and dry roasted these on medium-high heat for a few minutes, roasted these until they were golden-brown and then placed them in the grinder to allow them to cool

Mash the potatoes  roughly with a fork.Chop the chillies. 
And the garlic, grate the ginger .
Heat oil in the kadhai. add the mustard seeds to it till they sputter.
Add the asafoetida and curry leaves.

Add turmeric powder and  the chillies, ginger and garlic.After frying for about a minute, add the potatoes. and salt and mix well.
Cook it for about 2 minutes on medium heat and then took it off to cool slightly. It needs to be handle-able because we’re going to shape and fry them in a few minutes! 

Next make the batter. First, measure  the besan , add salt and turmeric powder.
Mix it up and add enough water to make a thick paste like batter. This is slightly easier to handle because we need to shape the potatoes, coat them in this batter and fry. If the batter is too runny, then it won’t stick to the potato balls.
Put the oil for frying in the kadhai and placed it on high high. While it was heating, I divided the potatoes into 6 equal portions and proceed to shape them into balls.Then I dipped each in the besan batter and place them  in the hot oil.
Using a slotted spoon, I flipped them over and kept an eye on them till they turned golden.
Lift them out with the slotted spoon, drain as much oil and place them on paper towels to drain more oil.
Assemble your vada in between the pavs , spread the coriander chutney and red chutney and njoy .

VEG OATS PANCAKE

Ingredients

1 cup oats flour
1/2 cup grated carrot
1/2 cup finely chopped spinach 
2 tbsp finely coriander leaves
2 tsp finely chopped green chilli
salt to taste1/2 tsp fruit salt 
1 1/2 tsp oil for greasing and cooking

Method

Combine all the ingredients, except the fruit salt, along with 1 cup of water in a deep bowl and mix well to form a batter of dropping consistency.

Just before making the pancakes, sprinkle the fruit salt and 2 tsp of water over the batter.

When the bubbles form, mix gently.

Heat a non-stick tava (griddle) and grease it using ¼ tsp oil.

Pour a spoonful of the batter on it and spread in a circular motion .

Cook, using ¼ tsp of oil, till it turns light brown in colour from both sides.

Repeat with the remaining batter to make 4 more pancakes.

Serve immediately with maggi masala chilli sauce.

CROISSANT

Ingredients

1 can Pillsbury refrigerated crescent dinner rolls
1 cup semi-sweet chocolate chips

Method 

Heat oven to 350F . Line a baking sheet with parchment paper. Set aside.
Separate crescent roll dough into 8 triangles. Sprinkle about 1 tbsp chocolate chips on top of each triangle. If you think your triangle can hold more , add more. Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
Roll up, starting from wide end and rolling to opposite point, Place into baking sheet and curve into croissant shape.
Bake 15 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes. serve warm. Try adding whipped cream on top. Leftovers keep well covered tightly at room temperature for 3 days.

USAL PAV

To make usal 

1 onion finely chopped 

1 tsp ginger garlic paste

1 & 1/2 cups  steamed matki (moth) (soaked overnight)

2 boiled potato mashed 

3 cups water (or as required)

1 tbsp coriander- cumin seeds powder

1 tsp chilli powder

1 tbsp Kanda masala 

1 tbsp oil

Salt to taste

For Garnishing :

Chopped onion

Mix dry farsan 

Chopped Coriander

To serve with :

Paav

Slice of lemon

Method

Heat oil in a pan. Add chopped onions and sauté .

Add ginger paste, garlic paste, Saute  it for a minute. 

Add chilli powder, coriander-cumin powder and kanda masala ( I bought this masala from the store) .

Sauté all the spices thoroughly. 

Then add boiled matki along with water, salt  and boil it for 5 minutes. 

Now add the mashed potatoes and mix well. 

Cook it for 8-10 minutes. 

Your usal is ready. 

Take a serving bowl

First pour ready usal in the bowl. 

Thereafter, add finely chopped onion, farsan to the mixture

Garnish it with chopped coriander

Serve it with pav and a slice of lemon

SAUSAGE MASALA FRY

This recipe of sausages is good as a sandwich filling too. You can also eat this with Chinese fried rice.

 

 

 

Ingredients

5 sausages

1 red bell pepper

1 green bell pepper

1 orange bell pepper

1 can of baby corn drained and rinsed

2 tbsp tomato sauce 

1/2 tsp turmeric powder

1-2 tsp garam masala powder

2 tsp coriander powder

1/2 tsp chilli powder

Salt to taste

Pepper to taste

1 green chilli

2 tbsp oil

Method

 

Heat 1tbsp of oil , add the sausages. Let it brown on both sides. 

Heat oil in a pan, add bell peppers, baby corn sauté till soft and transparent. 

Add turmeric , coriander powder, red chill powder and salt. 

Now add in the chicken sausages to it. Mix well. 

Mix it well so that all spices get coated on sausages.

Add tomato sauce and stir well . 

Yummy sausage masala is ready .

 

MANGALORE BAJI

Mangalore Bajji, as it is referred to in Karnataka is a popular food made from maida, curd(yogurt), rice flour, chopped onion(optional), coriander leaves, coconut, jeera, green chillies, and salt. It is also called Golibaje in Tulu. Mangaloreans often eat this at tea time. These bajji's are crispy outside and soft chewy inside.

Ingredients:

1 cup Flour

1 tbsp Rice flour
1/2 cup Yogurt or as required to bind well

2 nos Green chilli finely chopped

1 " piece Ginger finely chopped

1/4 tsp Baking soda 

Coriander leaves - few finely chopped

Salt - as needed (this requires very less salt so use accordingly)

Oil for deep frying

Method :

Mix all the above flour, spices to thick batter but in dropping consistency.

Keep aside for 15 to 20 minutes.

Parallely in the heavy bottom vessel heat the oil.

Now check the oil whether it is ready for frying, you can check just by dropping small ball in the oil, immediately if it comes up then it is ready.

Wet your fingers; take a small amount from the batter drop it in the oil, if the consistency is right, they by itself form beautiful balls.

Repeat the same for 4 to 5 at a time. Each time wet your fingers to make smooth ball.
Fry them to golden brown it just takes 2 to 3 minutes.

Serve hot with coconut chutney and enjoy your tea time.

Note: It is important to fry them in moderate heat, else they don't get cooked well inside.

BELL PEPPER CHANA SUNDAL

This recipe is inspired by my blogger friend. . I too have frozen chickpeas, frozen yellow peas in my freezer most of the time. I cook then in bulk and freeze it for my use whenever I'm lazy or have no time to cook meal. 

Ingredients

3cups Cooked chickpeas
1 onion chopped finely 
1 cup green bell pepper chopped 
2nos Green chillies chopped
1/2 tsp fennel seed powder
1/2 tsp Garam masala powder
1/2 tsp Amchur Powder
1tsp Chaat masala
Curry leaves
Few coriander leaves
Salt as per taste 
1 tbsp 

1" piece ginger finely chopped

Method

Heat oil in a nonstick frying pan, fry the fennel seed powder.Now add the chopped onions, grated ginger,curry leaves,chopped green chillies.
Now add the  chopped bell peppers, salt and cook for few minutes.
Finally add the garam masala powder, chaat masala, amchur powder,cooked chick peas and chopped coriander leaves,give a stir.( you can add the masala powders according to your taste. I like to add lots of coriander leaves as it tastes good.) 
Enjoy as evening snacks.

Saute  until the onions turns transculent.

Stir well so that all that all spice powders get mixed with the chickpeas. 

Cover with a lid and cook on low flame for 5-8 minutes.