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Dosa Stuffing II

Ingredients:

  • 3 boiled and peeled potatoes, crumbled
  • 1 tbsp oil
  • 1 tsp split Bengal Gram dal (chana dal)
  • 1 tsp split Black Gram lentils (urad dal)
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 1/2 tsp finely chopped green chili
  • 8-10 curry leaves
  • 1 chopped medium size tomato
  • 1/2 tsp salt or to taste
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 red chili powder
  • 1 tsp sambar powder
  • 2 tbsp chopped coriander leaves

Method:

  1. Heat 1 tbsp of oil to prepare the stuffing
  2. Add 1 tsp of chana dal, 1 tsp of urad dal and roast the dal till very light brown
  3. Add 1/2 tsp of mustard seeds and let the mustard seeds crackle
  4. Add 1/2 tsp of grated ginger, 1/2 tsp finely chopped green chili, 8-10 curry leaves and roast everything for a minute
  5. Add 1 chopped tomato, 1/2 tsp of salt, 1 tsp of coriander powder, 1/4 tsp of turmeric powder, 1/4 tsp of red chili powder, 1 tsp of sambar powder, and mix well
  6. Add 1 tbsp of water and mash the tomatoes
  7. Add 3 boiled peeled and crumbled potatoes, mash them and cook for 2-3 minutes
  8. Add some chopped coriander leaves and the dosa stuffing is ready!

Serves: 4

 

Inspiration source: 

Spicy Braised Eggplant

Ingredients:

  • 1 large Italian eggplant or 2 Chinese eggplants, sliced into wedges
  • 4 large pieces garlic, finely chopped
  • 6 sticks green onion, chopped
  • 4 tbsp cane sugar
  • 3 tbsp rice vinegar
  • 6 tbsp soy sauce
  • 1 tbsp Korean pepper powder (gochugaru)
  • 2 tbsp olive oil
  • 1/2 cup water
  • 4 tbsp roasted peanuts

Method:

  1. Prepare the sauce by combining the cane sugar, rice vinegar, soy sauce and Korean pepper powder and then keep aside
  2. Crush the peanuts in a pestle and mortar and keep aside
  3. Heat olive oil in a sauté pan on medium high heat
  4. Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some color
  5. Add the garlic and sauté for 3-4 minutes
  6. Add the green onion (keep aside 2 tbsp for garnishing) and sauté for a minute
  7. Add the sauce and the water, gently mix into the eggplant and cover and cook on medium for 5 minutes
  8. Garnish with the green onion and the crushed peanuts and serve with steamed / boiled rice

Serves: 3

 

Inspiration source:

Tabbouleh

 

Ingredients:

  • 1/2 cup bulgur
  • 1 cup diced cucumber (1 small-to-medium)
  • 1 cup diced tomato (1 large)
  • 1 tsp fine sea salt, divided
  • 3 medium bunches curly parsley
  • 2 tbsp chopped mint leaves
  • 2 tbsp thinly sliced green onion
  • 2 tbsp extra-virgin olive oil
  • 3 to 4 tbsp lemon juice, to taste
  • 1 medium clove garlic, minced

Method:

  1. Cook the bulgur until tender, according to package directions. Drain off any excess water, and set aside to cool.
  2. Combine the diced cucumber and tomato in a medium bowl with 1/2 tsp of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
  3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems. Transferring the chopped parsley to a large serving bowl before proceeding with the next.
  4. Add the cooled bulgur, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
  5. In a small measuring cup or bowl, whisk together the olive oil, 3 tbsp lemon juice, garlic, and remaining 1/2 tsp salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tbsp of lemon juice for zing, or salt for more overall flavor.
  6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Serves: 4

 

Inspiration source:

https://cookieandkate.com/best-tabbouleh-recipe/

Carrot muffins – Eggless

Ingredients:

Wet ingredients

  • 2 bananas – 140 gms
  • 4 dates, pitted
  • 2 tbsp olive oil
  • 2 tbsp honey

Dry ingredients

  • 1 cup grated carrot
  • 1 cup old fashioned oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2-3 tbsp milk (only if the batter is too thick)
  • 2-3 tbsp raisins
  • 2-3 tbsp chopped walnut

Method:

  1. Preheat the oven to 350 degrees in convection mode

  2. Mix wet ingredients in a blender until smooth

  3. Add dry ingredients and blend again. Add 2-3 tbsp milk only if the batter is too thick. Batter should be thick enough to spoon out rather than pour out

  4. Gently mix in the raisins
  5. Line baking cups with parchment paper

  6. Spoon the batter into the cups, level the batter and  top with chopped walnuts

  7. Bake for about 30 minutes. Baking time depends on the oven, type of baking cups and such factors

Serves: 5-6 muffins

 

Inspiration sources:

(1) 6 Healthy Oatmeal Muffins For Weight Loss – YouTube

Mix Vegetable Masala Khichdi, Restaurant Style – Instant Pot Recipe

Ingredients:

  • 1/2 cup moong dal
  • 1/2 cup rice
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp kasuri methi
  • 1/4 tsp asafetida
  • 1 medium onion, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tomato, finely chopped
  • 1 carrot, chopped
  • 1/2 cup green peas
  • 1/2 cup French beans
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1/2 cumin powder
  • 1/2 tsp garam masala
  • 3/4 tsp salt or to taste
For tempering
  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1 dry red chili, broken into 3-4 pieces
  • 1/4 tsp red chili powder
  • 1/4 tsp garam masala
  • 2 tbsp finely chopped cilantro
For garnishing
  • 2 tbsp finely chopped cilantro

Method:

  1. Mix 1/2 cup moong dal and 1/2 cup rice in a bowl
  2. Thoroughly wash the dal-rice, drain and put aside for 10 minutes
  3. Put Instant Pot on sauté mode
  4. Add 2 tbsp ghee
  5. When the ghee melts, add 1 tsp cumin seeds and let them crackle
  6. Add 1 tsp kasuri methi, 1/4 tsp asafetida and sauté for 4-5 seconds
  7. Add 1 finely chopped onion, 1 tsp ginger garlic paste and sauté well for 2-3 minutes
  8. Add 1 finely chopped tomato and sauté for 3-4 minutes till the tomatoes become soft and mushy
  9. Add 1 chopped carrot, 1/2 cup green peas, 1/2 cup French beans and sauté for 2 minutes
  10. Add 1/2 tsp turmeric, 1 tsp chili powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 3/4 tsp salt and sauté for 2 minutes
  11. Add the soaked drained moong dal-rice and sauté for a minute
  12. Add 3.25 cups water, mix well, put the lid on and switch the Instant Pot to mode that would cook for 20 minutes under pressure
  13. When it’s safe, open the Instant Pot and mix the khichdi well
Tempering
  1. Put a tempering vessel on medium heat and add 1 tbsp ghee
  2. When ghee melts, add 1/2 tsp cumin seeds and let them crackle
  3. Add red chili pieces, 1/4 tsp chili powder, 1/4 tsp garam masala, 2 tbsp chopped cilantro, mix and add the tempering to the khichdi
  4. Mix the tempering into the khichadi, garnish with 2 tbsp chopped cilantro and serve hot with yogurt

Serves: 4

 

Inspiration source:

khichdi recipe | dal khichdi recipe | how to make moong dal khichidi (hebbarskitchen.com)

2 ways simple & healthy khichdi recipe – moong dal khichdi & mix veg masala khichdi restaurant style – YouTube

Vagharelo Rotlo (Indian Millet Bread in Yogurt Curry)

Ingredients:

For chili-ginger-garlic paste
  • 1 green chili
  • 1 inch ginger
  • 3 cloves garlic
Other ingredients
  • 1 tbsp peanut oil or any other vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 8-10 Indian curry leaves
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 onion, finely chopped
  • 1 large / 2-3 small tomatoes, chopped
  • 1 tsp garam masala
  • 1 tbsp sugar
  • 1 tsp salt or to taste
  • 1 tbsp lemon / lime juice
  • 1 cup churned yogurt or thick buttermilk
  • 2 tbsp chopped cilantro leaves
Optional ingredients
  • 1/2 cup cooked black chickpeas
  • 1/2 cup chopped capsicum
  • 2 tbsp chopped spring onions

Method:

  1. Make chili-ginger-garlic paste using a blender or mortar and pestle and put aside
  2. Break the millet rotla into small pieces and put aside
  3. Heat the oil in a pan on medium heat
  4. Add mustard seeds and let them splutter
  5. Add cumin seeds and let them also splutter
  6. Add asafetida and curry leaves and sauté for 3-5 seconds
  7. Add chili-ginger-garlic paste and sauté for 30 seconds
  8. Add onions and sauté till they soften, 2-3 minutes
  9. Add chili powder, turmeric powder and sauté for a minute
  10. Add capsicum and cooked black chickpeas and sauté for 2-3 minutes (optional ingredients)
  11. Add tomatoes, salt, sugar and garam masala and cook till the tomatoes become somewhat mushy, 4-5 minutes
  12. Stir in the rotla pieces, mix well and cook for a couple of minutes
  13. Add spring onions and mix well (optional ingredient)
  14. Add yogurt, mix well, bring to boil and then turn off the heat
  15. Add lime / lemon juice, garnish with cilantro leaves and serve hot

Serves: 4

 

Inspiration source:

Basil Chickpea Noodles

 

Ingredients:

  • 1 cup broccolini, chopped
  • 1 cup red bell pepper, sliced
  • 2-3 sticks green onion, cut
  • 3 garlic cloves, finely chopped
  • 1 1/2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp chili oil (https://veggiefoodie.com/2020/12/08/chinese-chili-oil/)
  • 1 tbsp lime juice
  • 150 g (5 oz) yellow noodles
  • 1 tbsp olive oil / grapeseed oil
  • 1/2 cup canned chickpeas
  • 250 g (8 – 10 oz) extra firm tofu
  • 1/4 cup basil (packed)

Method:

  1. Bring a pot of water to boil and cook noodles as per the instructions on the package
  2. When cooked, strain out the noodles and set them aside
  3. Chop the broccolini, slice the red bell pepper, roughly chop the green onion and finely chop the garlic
  4. Make the sauce by combining the soy sauce, hoisin sauce, chili oil and lime juice
  5. Put a pan on medium heat and add olive oil / grapeseed oil
  6. Sauté the garlic and onions for about a minute
  7. Add the broccolini and sauté for 2-3 minutes
  8. Add tofu, chickpeas, and red bell pepper and sauté for 3-4 minutes
  9. Add the noodles followed by the sauce.  Sauté for another couple of minutes
  10. Add the basil leaves and turn off the heat. Mix well and serve hot

Serves: 2-3

 

Inspiration source:

Mediterranean Olive Bread

Ingredients:

  • 3 1/4 cups bread flour
  • 2 tbsp semolina or cornmeal
  • 1 1/2 tsp salt
  • 1 1/2 tsp yeast
  • 2 tsp dry thyme
  • zest of 2 lemons
  • 1 1/2 cups sliced olives, well drained. This could be mix of black olives, pitted sliced Kalamata olives, stuffed green olives, etc.
  • 6-8 slices pickled jalapeno (optional)
  • 1 1/4 cups water
  • 1 tbsp olive oil

Method:

  1. Drain the olives, slice and put aside
  2. Chop jalapeno into small pieces and add to the olives
  3. If kneading by hand, in a mixing bowl add dry ingredients – bread flour, dry thyme and yeast
  4. Then add wet ingredients – combine water, salt, lemon zest, chopped olives and jalapeno and knead for 5-6 minutes to form a smooth ball
  5. If kneading using bread maker dough cycle, in the bread maker bowl add wet ingredients – water, salt, lemon zest, chopped olives and jalapeno
  6. Then add dry ingredients – bread flour, dry thyme and yeast and knead for 10-15 minutes
  7. Select a large bowl for proofing the dough – dough volume will increase at least twofold
  8. Evenly grease bowl with 1/2 tbsp olive oil, transfer the dough into bowl and coat the dough with another 1/2 tbsp olive oil
  9. Cover bowl and keep in warm area for 4-5 hours. If using yogurt maker to keep the dough warm, place something between bottom of bowl and heated yogurt maker surface to avoid overheating base of bowl
  10. Once dough has doubled in size, on flat countertop, sprinkle 1 tbsp semolina / cornmeal, and gently roll the dough in it
  11. Place dough back in bowl, cover with moist cloth and let it rest for another 30 minutes
  12. Select a baking bowl with lid, put the bowl and lid in the oven and preheat oven to 450 F
  13. Once oven is ready, carefully take out the heated bowl
  14. Place the dough on parchment paper and place the parchment paper with dough in the heated bowl
  15. Evenly sprinkle the balance 1 tbsp semolina on the dough and make 2 long cuts on the top of the dough
  16. Cover the bowl with its lid and put it to bake in the oven
  17. Bake covered for 30 minutes
  18. Remove the lid and bake for another 25-30 minutes till the crust is lightly brown
  19. Test with a skewer that bread is fully baked
  20. Remove from oven and let loaf cool on cooking rack for an hour or so before cutting and enjoying it with your favorite soup or stew

Serves: 4-6

 

Inspiration sources:

https://foolproofliving.com/olive-bread-recipe/

https://foodnessgracious.com/mediterranean-olive-bread/

https://www.oliviascuisine.com/mediterranean-black-olive-bread/

Gotsu

Ingredients:

  • 3/4 cup moong dal
  • 1 tsp peanut oil
  • 2 1/2 tsp gram dal
  • 1 1/2 tsp urad dal
  • 2 tsp coriander seeds
  • 3-4 cascabel chili (rattle chili) or any other type of dry chili pepper
  • 1/4 tsp fenugreek seeds
  • 1 tsp asafetida
  • 2 tbsp sesame oil
  • 1 tsp mustard seeds
  • 15-20 curry leaves
  • 75 gm small peeled whole red onions or 1 large onion chopped
  • 1 tomato chopped
  • 1/2 tsp turmeric powder
  • 4-5 round eggplants, chopped small
  • 3/4 cup tamarind water – 1 medium lemon size of tamarind (50 g) soaked in hot water and squeezed
  • 1 1/2 tsp salt
  • 1 tsp jaggery (optional… and don’t overdo else the gotsu will taste like Gujarati sweet dal!)
  • 2 tbsp chopped coriander leaves

Method:

  1. Wash and cook mung dal (pressure cooker 2-3 whistles) and keep aside
  2. Put your cooking pan on medium heat
  3. Add oil to the pan
  4. Add gram dal and sauté for 1 minute
  5. Add urad dal and sauté for 1 minute
  6. Add coriander seeds and red chilies and roast all the ingredients well on low medium heat for 2 minutes
  7. Add fenugreek seeds and roast for another minute
  8. When roasted well, turn off the heat, add asafetida and mix well
  9. Transfer the roasted mix to a plate and let it cool and then grid to fine powder and put aside
  10. Lightly mop up the pan and heat sesame oil on medium heat
  11. Add mustard seeds and let them pop
  12. Add curry leaves and sauté for about 30 seconds
  13. Add onions and sauté well for 4-5 minutes till light brown
  14. Add chopped tomato and stir well
  15. Add turmeric powder and mix well
  16. Add chopped eggplants, mix well
  17. Turn on the heat to high, add 1/2 cup water and cook for 5-6 minutes
  18. Add tamarind water and mix well
  19. Add salt, jaggery and mix well
  20. Add the dal powder done in the earlier step, mix well and cook for 2-3 minutes
  21. Add cooked moong dal, mix well, add 1 cup water, mix well and cook for 2-3 minutes
  22. Garnish with chopped coriander leaves and serve hot with pongal, vada or dose

Serves: 4

 

Inspiration source:

Chinese Vegetable Fried Rice

This is the noodle variation of the same recipe

 

Ingredients:

  • 1/2 cup cooked chickpeas
  • 3 cloves garlic, chopped
  • 1/2 red onion, diced
  • 1-2 sticks green onion, chopped
  • 1/2 cup diced carrot
  • 1 cup chopped broccolini
  • 4-5 large cremini mushrooms, chopped
  • 2 tbsp Chinese chili oil (https://veggiefoodie.com/2020/12/08/chinese-chili-oil/)
  • 1/2 cup corn kernels
  • 2 cups cooked brown rice
  • 3 tbsp soy sauce
  • 1 tsp salt or to taste depending on salt content in your soy sauce

Method:

  1. Use a fork to roughly crush the chickpeas and put aside
  2. Put pan on medium heat and add chili oil
  3. Add garlic, red onions, carrot, broccolini and sauté for 2-3 minutes
  4. Add green onions, chickpeas, mushroom and sauté for another minute
  5. Add corn and rice, drizzle soy sauce evenly over the rice and sprinkle salt
  6. Sauté for 2-3 minutes and serve hot

 

Serves: 4

 

Inspiration source: