Category Archives: Category

Rawa Idli

Ingredients:

For rawa mixture

  • 1 cup rawa (sooji coarse)
  • 1 cup yogurt
  • 1/2 cup water
  • 1 tsp salt or to taste

For tempering

  • 2 tbsp any vegetable oil
  • 1 heaped tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 10-12 curry leaves, chopped
  • 1-2 green chillies, chopped
  • 1 inch ginger, chopped

Other ingredients

  • 1/4 tsp baking soda
  • 1 tsp oil
  • 1 tbsp ghee (for greasing mould)

Optional ingredients

  • 18 – 20 cashew pieces

Method:

  1. In a bowl add rawa, yogurt, water, salt and mix everything properly and keep aside for at least one hour
  2. Heat oil in a pan and add mustard seeds, fennel seeds, curry leaves, green chillies, ginger and sauté it for a minute and add it in the soaked rawa mixture
  3. To a small cup, add 1/4 tsp baking soda and 1 tsp oil and mix well and then add it to the rawa mixture
  4. Now grease the idli mould with ghee
  5. Optional: Place 1 – 2 cashew pieces in each mould
  6. Add the mixture in but to not fill it completely
  7. Put it in the hot steamer for 6-8 minutes
  8. Remove and serve warm with coconut chutney and sambar!

Serves: 4-5

 

Inspiration source:

Kadhi Vada – Kadhi

Ingredients:

Vada

We used ready vada from frozen section of Indian grocery store

Yogurt for the kadhi

  • 2 cups yogurt, whisked
  • 1 tsp salt or to taste

For paste

  • 3 tbsp freshly grated / desiccated coconut
  • 1 tbsp toor dal
  • 1 tbsp chana / gram dal
  • 1 green chilli
  • 1 tsp cumin seeds

For tempering

  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 1 tsp turmeric powder

Method:

Vada

As per the instructions on the box, soak the vada in very hot water for 10-15 minutes and then gently squeeze out the water

For the kadhi

  1. Add salt to the whisked yogurt and put aside
  2. Wash the dals
  3. Soak all the paste ingredients for an hour
  4. Grind the paste ingredients to fine paste
  5. Heat the coconut oil in a pan
  6. When the oil is hot, add mustard seeds
  7. When mustard seeds start sputtering, add cumin seeds
  8. When cumin seeds start crackling, add curry leaves and the paste
  9. Roast the paste on low to medium heat to remove the raw ingredient smell and excess moisture… about 3-4 minutes
  10. Add turmeric powder and roast for another couple of minutes
  11. Slowly add the salted yogurt to the pan. Gently and constantly stir to make sure the paste is thoroughly mixed into the yogurt
  12. Bring the kadhi to boil
  13. Add the vada to kadhi and boil for a couple of minutes

Enjoy kadhi vada hot!

Serves: 4-5

 

Inspiration source:

 

Walnut whole wheat bread – Bread maker recipe

Ingredients:

  • 1 1/2 cups water
  • 2 tbsp butter
  • 1 1/2 tsp salt
  • 2 tbsp nonfat dry milk
  • 2 tbsp sugar
  • 2 cups whole wheat bread four
  • 2 cups bread flour
  • 1 tbsp gluten
  • 2 1/4 tsp yeast
  • 1 cup shelled walnuts

Method:

  1. To the bread maker pan, add water, butter, salt, dry milk and sugar
  2. Then add the flours, gluten and yeast
  3. Set the bread maker on 2-lb loaf and medium-dark crust setting and start the bread making cycle (start to complete about 3 hours)
  4. When the first kneading cycle is complete add the shelled walnuts
  5. In about 3 hours, the bread loaf is ready! Open the lid and let it cool for 2-3 minutes before you take the loaf out of the pan.

Notes:

  • If your loaf bakes too dense, next time add 1-2 tbsp additional water. Water will help the loaf rise and gluten will provide support so that the loaf does not collapse / crater during the baking cycle.

Inspiration source:

Hamilton Beach bread maker recipe book

Tindora bateta nu masala shaak

(Ivy Gourd potato curry in spice-mixture)

Ingredients:

  • 750g tindora (Ivy Gourd)
  • 1 large or 2 medium size potatoes
  • 2 tbsp oil
  • 1/4 tsp asafetida
  • 1 1/2 tsp salt or to taste
  • 1/2 tsp baking soda

For masalo (spice-mix)

  • 1/4 tsp asafetida
  • 3/4 tsp turmeric powder
  • 1 1/2 tsp red chili powder
  • 3 tbsp coriander powder
  • 3 tbsp shredded coconut
  • 1/2 cup gathia (https://en.wikipedia.org/wiki/Ganthiya) crushed into powder
  • 3 tbsp coriander leaves chopped
  • 1 1/2 tsp salt
  • 1 tsp sugar

Method:

1. Mix all the masalo ingredients in a bowl and put aside

2. Wash tindora, trim the ends and cut each into 3-4 pieces

3. Wash and skin the potato(es) and cut into roughly the same size as tindora pieces

4. Put a large pan on medium heat and add 2 tbsp oil

5. When the oil is medium-hot, add asafetida and swirl the oil for a couple of seconds

6. Add tindora, 1 1/2 tsp salt and 1/2 tsp baking soda and mix well

7. Add 1/4 cup water, cover and partially cook tindora for about 4-5 minutes till they become a bit soft

8. Scatter half of the masalo on top of the tindora

9. Add the cut potatoes above the masalo layer

10. Scatter the remaining half of the masalo on top of the potato layer

11. If necessary, add 2-3 tbsp water, cover and cook on medium heat for 4-5 minutes
12. Gently fold the masalo into the vegetables and check to make sure the tindora and potatoes are cooked to desired softness
13. Turn off the heat, cover and let it sit for 5-10 minutes


14. Serve hot with chapati / phulka roti

Serves: 5-6

Inspiration source:

Family recipe!

Muthia (fried Indian dumplings)

Muthias

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup semolina (suji coarse)
  • 1/2 cup gram flour (besan)
  • 2 tsp salt or to taste
  • 1/2 tsp baking soda
  • 1/2 tsp asafetida
  • 1/2 tsp turmeric powder
  • 1 1/2 tbsp sugar
  • 2 tsp sesame seeds
  • 50g fenugreek (methi) leaves (1 cup tightly packed)
  • Paste of 1 chili, 3 large garlic cloves (or 1 1/2 tsp paste), 1 1/2 inches ginger (or 1 1/2 tsp paste)
  • 2 tbsp yogurt
  • 1 tbsp lime / lemon juice
  • 2 tbsp oil
  • 1 tsp oil
  • oil for deep frying

Method:

  1. In a large bowl, sieve the flours, semolina, salt, baking soda, asafetida, turmeric powder, sugar and mix well
  2. Add sesame seeds and mix well
  3. Add fenugreek (methi) leaves, chili-garlic-ginger paste, yogurt, lime / lemon juice, 2 tbsp oil and make dough. Methi leaves should provide sufficient liquid to form the dough. If necessary, add 2-3 tbsp water and make medium-firm dough
  4. Gently cover the dough with 1 tsp oil and let it rest for 10 minutes
  5. Put oil in a frying pan on medium heat
  6. From the dough, make small-medium marble size balls and very gently give the muthia oval shape
  7. Deep dry the muthia in batches on low heat for 3-4 minutes, till they are deep golden brown in color. Fry on low heat so that they are cooked through
  8. Take out the muthias on paper covered plate and let them cool
  9. Enjoy with tea or add them to undhiyu

Number of muthias: about 60

 

Inspiration source:

 

Muthiya (for Undhiyu)

 

Chana Dal and Spinach Curry

Ingredients:

  • 1 lb frozen chopped spinach or fresh, washed and chopped spinach
  • 3/4 cup chana dal (split chickpea lentils)
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 500 ml water
  • 1 tsp peanut / vegetable oil
  • Additional 3 tbsp peanut / vegetable oil
  • 1 tsp cumin seeds
  • 1 whole dry red chili
  • 2 tbsp garlic paste
  • 1 green chili, chopped
  • 1 tbsp coriander-cumin powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp kasuri methi, crushed
  • 2 medium size onion, chopped
  • 2 tomatoes, chopped
  • 1 tsp salt or to taste
  • 1 tsp Kitchen King masala

For tempering

  • 2 tbsp ghee
  • 2 tbsp chopped garlic
  • 1 whole dry red chili
  • 1 tsp red chili powder

For garnishing

  • 2 tbsp chopped coriander leaves

Method:

  1. Wash 3/4 cup of chana dal 2-3 times and then soak for 1-2 hours
  2. Add the chana dal and 500 ml water to a pressure cooker. To that add 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp oil and mix well
  3. Cook the chana dal in pressure cooker for 3-4 whistles. If using Instant Pot, cook under pressure for 25 minutes
  4. Put the cooked chana dal aside
  5. Put a pan of water on high heat
  6. When the water starts boiling, add the spinach and cook for a couple of minutes
  7. Drain out the water and put the cooked / blanched spinach aside
  8. Put a pan on medium heat
  9. When oil is hot, add 1 tsp cumin seeds
  10. When the seeds start to crackle, add 2 tbsp garlic, 1 chopped green chili and sauté for 10 seconds
  11. Add 1 tbsp coriander-cumin powder, 1 tsp red chili powder, 1 tsp garam masala, 1 tbsp crushed kasuri methi and sauté the spices for 10 seconds
  12. Add the chopped onion and sauté for 3-4 minutes, till the onions soften and become translucent
  13. Add the chopped tomatoes, 1 tsp salt and sauté for 3-4 minutes till tomatoes become very mushy
  14. Add the cooked chana dal with its water and cook for 2-3 minutes
  15. Add blanched drained spinach, mix well, add 1 tsp Kitchen King masala, cover and cook for 2-3 minutes

Tempering

  1. For tempering (tadka), add 2 tbsp ghee in a small pan and put it on medium-high heat
  2. When ghee is hot, add 2 tbsp chopped garlic and sauté for 2-3 minutes till the garlic become light pink in color
  3. Add 1 whole dry red chili, 1 tsp red chili powder, mix well and add the tadka to the chana dal spinach curry
  4. Mix well, garnish with chopped coriander leaves and serve hot with any Indian bread or Basmati rice / pulao

Serves: 4-5

 

Inspiration source:

 

Peanut Chutney – South Indian Style (Simpler!)

 

Ingredients:

  • 1 cup peanut
  • 1/2 cup putani (roasted gram / chhana dal)
  • 1 dry red chili
  • Small ball sized tamarind
  • 1 tsp salt
  • 1 cup water

For tempering

  • 3 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp cumin seeds
  • 1 dried red chili
  • ½ tsp asafoetida powder
  • 8-10 curry leaves

Method:

  1. Put the tamarind in hot water and once cooled strain to get tamarind pulp
  2. In a pan dry roast 1 cup peanuts on low flame for 4-5 minutes… tossing regularly so that they don’t burn
  3. Add 1/2 cup putani (roasted chana dal) and roast for a couple of minutes
  4. Cool completely, and transfer to a blender
  5. Add 1 chili, tamarind pulp and 1 tsp salt (or to taste)
  6. Add 1/2 cup water and blend to smooth paste
  7. Add more water in batches and blend to a smooth paste with somewhat runny consistency
  8. Transfer the chutney to a large bowl

Tempering

  1. Prepare the tempering by heating 3 tsp oil
  2. Add 1 tsp mustard seeds and when they start to sputter add 1 tsp urad dal, 1 tsp cumin seeds, 1 dried red chili and roast for a minute
  3. Turn off the heat and add ½ tsp asafoetida powder and a few curry leaves
  4. Pour the tempering over the chutney and mix well
  5. Peanut chutney is ready to enjoy with idli, dosa and vada

Serves: 6

Inspiration source:

 

https://hebbarskitchen.com/chutney-recipes-without-coconut-for-idli/

 

Remarks:

 

Sorghum Thalipeeth

(Gluten-free spicy Indian flatbread)

Ingredients:

  • 1 cup sorghum flour
  • 2 tbsp gram flour (besan)
  • 1/2 cup chopped coriander leaves
  • 1 small onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp green chili paste or 1/2 tsp red chili powder (adjust to taste)
  • 1/4 tsp asafoetida powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp black pepper powder
  • 1/4 tsp carom seeds (ajwain seeds) – roughly crush between your palms
  • 1 tsp salt or to taste
  • 3-4 tsp vegetable oil
  • 2 tbsp sesame seeds

Method:

  1. In a large bowl, mix all ingredients adding the flours at the end
  2. Bind into soft dough. Add water only if you need to
  3. Add 1 tsp oil to dough and knead for a minute
  4. Divide the dough into 5 parts, rolling each into a ball
  5. Heat a nonstick pan on slow heat
  6. Add 1/2 tsp oil and sprinkle some sesame seeds on the pan
  7. Place the ball of dough on the sesame seeds and gently press out with your fingers into a 6″ round
  8. Make 4 holes in the middle of the flatbread / thalipeeth
  9. Add a few drops of oil in each hole. Cover the thalipeeth and cook for 3 minutes on slow heat
  10. Remove the cover (be careful the water on the underside of the covering lid does not fall on the thalipeeth)
  11. Add 1/2 tsp oil on the thalipeeth, sprinkle some sesame seeds on it and then flip to cook the other side
  12. Once again cover the thalipeeth and cook for 3 minutes on slow heat
  13. Check to see both sides are well cooked and crisp. If not, cook each side (uncovered) for 1 or 2 more minutes
  14. Repeat with the remaining dough

Enjoy hot with raita, chutney or Indian pickles!

Serves: 2

 

Inspiration source:

 

Chole Masala

Ingredients:

  • 1 cup garbanzo beans (soaked overnight)
  • 2 tea bags
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3 cups water
  • 2 tbsp any vegetable oil
  • 1 bay leaf
  • 1 black / large cardamom
  • 2 pod cardamom
  • 1 inch cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp kasuri methi
  • 1 medium size onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp amchur
  • 1/4 tsp salt
  • 1 1/2 cups tomato puree
  • 2 tbsp coriander leaves, finely chopped

For tempering

  • 1 tbsp ghee
  • 2 chilies (slit)
  • 1/4 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1/4 tsp garam masala

Method:

  1. Soak 1 cup garbanzo beans overnight
  2. Put the garbanzo beans in a pressure cooker / Instant Pot. Add 2 tea bags, 1/4 tsp baking soda, 1 tsp salt and 3 cup water. If you do not have tea bags, prepare tea decoction and add to the cooker
  3. Pressure cook for 5 whistles. If using Instant Pot, cook under pressure for 30-35 minutes
  4. After the pressure releases, open the cooker, discard the tea bags and keep aside the cooked beans / chole
  5. Put a cooking pan on medium heat. Add 2 tbsp oil and when the oil is hot add 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin. When cumin seeds start crackling add 1 tsp kasuri methi and sauté on low heat for 3-4 seconds
  6. Add 1 finely chopped onion, 1 tbsp ginger garlic paste and sauté until onions turn golden brown (5-6 minutes)
  7. Add 1/4 tsp turmeric powder, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1 tsp amchur powder and 1/4 tsp salt and sauté on low flame until the spices turn aromatic (5-10 seconds)
  8. Add 1 1/2 cups tomato puree and sauté until the oil separates (5-6 minutes). To prepare tomato puree, blend 3 ripe tomatoes in a blender without adding water
  9. Add chole / cooked garbanzo beans and mix well. Adjust consistency by adding water if required
  10. Cover and simmer for 10 minutes, or until the beans absorbs all the flavors

Tempering

  1. Heat 1 tbsp ghee in a small pan
  2. Add 2 chilies, 1/4 tsp turmeric, 1/4 tsp chili powder and 1/4 tsp garam masala
  3. Sauté on low flame without burning the spices, for 3-4 seconds
  4. Pour the tempering over the chole masala, add 2 tbsp chopped coriander leaves and mix well
  5. Enjoy with any Indian bread and sliced onions on the side!

Serves: 4-5

 

Inspiration source:

Hebbars Kitchen

(1) hotel style balloon shaped chole bhature recipe – with tips & tricks | punjabi chana bhatura recipe – YouTube

 

chole bhature recipe | chhole bhature | chana bhatura | chola batura (hebbarskitchen.com)

 

Pav Bhaji

Ingredients:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 large or 4 medium potatoes, peeled and cut into medium pieces
  • 1 cup green peas
  • 1 large or 2 medium size tomatoes, chopped
  • 2 carrots, peeled and cut into medium pieces
  • 1 small beet, peeled and cut into medium pieces
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt

    Additional ingredients

  • Butter, cut into pieces… equivalent to 2-3 tbsp
  • 1 onion, finely chopped
  • 1 capsicum, finely chopped
  • 1 large or 2 medium size tomatoes, finely chopped
  • 1 inch ginger, grated
  • 6-7 garlic cloves, finely chopped
  • 1 tsp Kashmiri red chili powder
  • 2 tsp pav bhaji masala
  • 2 tsp kasuri methi
  • 1 tsp salt

    Some more ingredients!

  • Butter pieces equivalent to 2-3 tbsp
  • 2 tbsp lemon juice
  • 1 tsp kasuri methi
  • 2 tbsp chopped coriander leaves

Method:

  1. In Instant Pot pan or a pressure cooker, add 2 tbsp oil and turn on the heat. If using Instant Pot, put in sauté mode
  2. Add 1 tsp cumin seeds. When they start cracking, add potatoes and sauté for 1 minute
  3. Add 1 tsp chili powder and 1/2 tsp turmeric powder and gently coat the potatoes with the spices and roast for 1 minute
  4. Add green peas, tomatoes and salt and sauté for 2-3 minutes
  5. Add beets and carrots and sauté for 2 minutes
  6. Add 1 cup water. Cook the vegetables under pressure. If using regular pressure cooker, cook for 2-3 whistles. If using Instant Pot, switch to a mode that cooks for 15 minutes under pressure
  7. When done and safe, open the cooker / Instant Pot. Mash the vegetables and set aside

Next steps

  1. Put a large pan on medium heat. Add butter pieces to the pan
  2. Before the butter starts melting (do not let the butter overheat… it affects the flavor), add finely chopped onions and capsicum
  3. Turn the heat to high and sauté for 4-5 minutes till the onions and capsicum are cooked, most of the water has evaporated and the fat starts to separate
  4. Add ginger and garlic and sauté for 2 minutes
  5. Add chili powder, pav bhaji masala, kasuri methi and sauté for 1 minute
  6. Add finely chopped tomatoes, 1 tsp salt and sauté for 4-5 minutes
  7. Add the pressure-cooked mashed vegetables, add 1/2 cup water and simmer on medium heat for 2-3 minutes
  8. Add butter, 2 tbsp lemon juice, 1 tsp kasuri methi, mix well
  9. Garnish with chopped cilantro leaves and serve hot with pav or any other soft bread

Serves: 6-8

 

Inspiration source: