Category Archives: Side dish

Gado-gado

July 6, 2025 – 8:58 pm

Ingredients:

  • Assorted vegetables such as cabbage, cauliflower, broccoli, carrot, beansprouts, etc. – 1/2 cup each
  • Root vegetables such as potato, yam and sweet potatoes – 1/2 cup each
  • Tofu, extra firm – 16 oz
  • Cucumber and pineapple pieces (optional)
  • 2 tsp peanut or some other vegetable oil
  • 1-2 tsp salt

Method:

  1. Blanch the vegetables individually in mildly salted water to desired softness. Do not make them too soft… for Gado-gado, you want your vegetables to have some crunch / bite!
  2. Wrap the tofu block in a paper napkin and gently squeeze out water. Then cut them into bite size pieces.
  3. Peel the potato, yam, sweet potato and cut into medium size pieces.
  4. Put a wide pan on medium heat, add 1 tsp oil and sauté the tofu pieces, flipping them so that they are lightly golden on all the sides. You can add a pinch of salt (½ tsp) while sauteing.
  5. Once the tofu is done, take it out and put aside
  6. To the pan, add 1 tsp oil and sauté the potato, yam and sweet potato covered. Typically it takes 4-5 minutes to cook so that they are soft on the inside and crispy on the outside. Flip / toss the pieces a few times so that they do not stick and burn. Once done, take them out and put them aside.
  7. To prepare gado-gado salad, take a wide serving plate and layer the blanched vegetables. On top of that, add sauteed potatoes, yam / sweet potato and tofu. Then layer the cucumber and pineapple pieces on top (optional).
  8. Generously drizzle the peanut sauce and eat fresh!

Peanut sauce

  • 3 tbsp oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 inch ginger, grated
  • 2 tsp red chili powder
  • 4-5 tbsp peanut butter
  • 2-3 tsp soy sauce
  • 1-2 tsp toasted sesame oil
  • 2 tsp fresh lime juice
  • 200 ml coconut milk
  • 1-2 tbsp maple syrup
  • 1 tsp salt or to taste

How to make:

  1. Heat the oil in a pan (medium heat).
  2. Sauté shallot, garlic and ginger for a couple of minutes.
  3. Add red chili powder, soy sauce and sauté for 30 seconds.
  4. Add peanut butter, sesame oil and mix well.
  5. Slowly pour in coconut milk and blend well.
  6. Add maple syrup, lime juice and salt, mix well and bring to a boil.
  7. Turn off the heat and let the gado-gado sauce cool down a bit before pouring it on your salad.

Alternatively you can make the sauce using readymade packages available in Asian grocery stores.

Servings: 8-10

 

By Dilip Shah | Also posted in Entree, Salad | Tagged , , , , , | Comments (0)

Rava Idli – II

December 27, 2024 – 8:23 pm

Ingredients:

  • 2 tbsp ghee
  • 10-12 cashew, halves
  • 1 tsp mustard
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp cumin
  • 7-8 curry leaves, chopped
  • 1/2 tsp hing (asafetida)
  • 2 chilis, finely chopped
  • 1 inch ginger, grated
  • 1 cup rava, coarse
  • 1 cup yogurt
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp coriander, chopped
  • 1/2 tsp Eno fruit salt

Method:

  1. In a pan, heat 2 tbsp ghee and the 10 cashew halves.
  2. Roast on low flame until the cashew turns golden brown. Remove the cashews and keep aside.
  3. In the same ghee, add 1 tsp mustard, 1 tsp urad dal and 1 tsp chana dal
  4. When mustard seeds start popping (making sure the dals do not get too dark), add 1 tsp cumin and let it crackle (5 seconds).
  5. Add chopped curry leaves, chopped chilies, grated ginger, 1/2 tsp hing and sauté for 20-30 seconds.
  6. Add 1 cup rava and roast on low flame until the rava turns aromatic, making sure it does not get dark (5-7 minutes).
  7. Cool completely and transfer to the large bowl.
  8. To the bowl, add 1 cup yogurt, 1/2 tsp salt and mix well making sure everything is well combined.
  9. Add 1/2 cup water and mix, adjusting the consistency.
  10. Now add 2 tbsp chopped coriander, cover, and rest for 20 minutes.
  11. After the rava has soaked well, add 1/2 tsp Eno fruit salt and mix gently. Mix the batter until the batter turns frothy.
  12. Place the roasted cashew in a greased idli plate and pour the batter in the idli mould.
  13. Place the idli plate in a steamer and steam for 15 minutes.
  14. Finally, enjoy the Rava Idli Recipe with any chutney such as peanut chutney.

Makes: 12 idlis

 

Inspiration source:

https://hebbarskitchen.com/rava-idli-recipe-instant-semolina-idli/

By Dilip Shah | Also posted in Snacks | Tagged , , , , , , | Comments (0)

Zucchini Pancakes

November 28, 2024 – 8:00 pm

Ingredients:

  • 2 large zucchinis
  • 1 tsp salt
  • 4 tbsp gram flour
  • 10 g parsley
  • 2 garlic cloves
  • 1 tsp onion flakes
  • 1 tsp chili flakes
  • 1 tsp mix herbs (optional)
  • 2 tsp olive oil

Method:

  1. Grate the zucchinis
  2. Season with 1/2 tsp of salt, mix well and put it aside for 10 minutes
  3. Squeeze grated zucchinis to remove excess water
  4. Transfer the grated zucchinis to a mixing bowl
  5. Add 4 tbsp gram flour
  6. Chop 10 g fresh parsley and 2 garlic cloves and add to the grated zucchinis
  7. Mix in 1 tsp onion flakes, 1 tsp chili flakes and 1 tsp mix herbs (optional)
  8. Add 1/2 tsp salt or to taste
  9. Mix well until all the ingredients are properly combined
  10. Put a heavy bottom non stick pan on medium heat
  11. Spread 1 tsp olive oil on the pan, add half of the pancake mix and spread it into a circle
  12. Turn down the heat and cook on a low heat covered with a lid for about 7 minutes or until the bottom is crispy brown
  13. Flip it gently to the other side and cook covered for 6-7 minutes or until it’s crispy
  14. Serve hot with cool yogurt, some yogurt dip or chutney

Makes: 2 pancakes

 

Inspiration source:

By Dilip Shah | Also posted in Entree, Snacks | Tagged , , , , , , | Comments (0)

Vegetable Cutlets

October 17, 2024 – 8:23 pm
 

Ingredients:

  • 2 tbsp ghee
  • 1 medium size onion, finely chopped
  • 1 cup chopped potatoes
  • 1 cup chopped green beans
  • 1 cup chopped carrots
  • 2-3 slices of whole grain bread
  • 1 – 2 green chilies, finely chopped
  • 1 tsp salt or to taste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp amchur powder (dry mango powder)
  • 1 cup breadcrumbs
  • 2-3 tbsp peanut oil or any other good vegetable oil

Method:

  1. Pressure-cook the chopped potatoes, green beans and carrots… 1 whistle
  2. Break the bread slices into small pieces
  3. Put 2 tbsp ghee in a large pan on medium heat
  4. Add the chopped onions and sauté for 2-3 minutes till they are translucent and soft
  5. Add the chopped chilies and cooked vegetables and mix well
  6. Add the bread pieces, all the spices and salt and mix well making sure that the mix is sufficiently dry to shape them into cutlets. If necessary, add more bread pieces
  7. Turn off the heat, take out the cutlet mix in a wide plate, mash it while letting it cool
  8. Divide the mix in large lemon size balls and shape them into cutlets and roll them in breadcrumbs to properly cover them
  9. Put a flat pan on slow – medium heat
  10. Add a few drops of oil for each cutlet and lightly roast them on both the sides till they are light brown in color
  11. Your cutlets are ready! Enjoy with tomato soup on the side!!

Makes: 15 – 20 cutlets

By Dilip Shah | Also posted in Entree, Snacks | Tagged , , , , , | Comments (0)

Bhaidku – Savory healthy porridge

March 31, 2024 – 7:25 pm

Bhaidku powder

Ingredients:

  • 1 cup pearl millet (bajra and / or jowar)
  • 1 cup rice
  • 1 cup split green mung beans (chhilkewali moong dal)

Method:

  1. Put a pan on medium heat and roast millet till light pink / brown in color, about 2-3 minutes
  2. Add rice and split green mung beans to the pan and roast for another 2-3 minutes
  3. Once roasted, take out the grains and beans in a bowl and let them cool completely
  4. Once completely cool, grind them in a mixer / grinder to relatively coarse powder / flour. If you keep it too coarse, it will take longer to cook bhaidku but may give better texture

https://www.youtube.com/watch?v=deHf3g8SkYs 

https://www.youtube.com/watch?v=0g0rjIR2FQc

Vegetable bhaidku

Ingredients:

  • 1 cup bhaidku powder (made as per recipe above)
  • 2 cup buttermilk
  • 2 cup water
  • 3 tbsp ghee
  • 1 tbsp jeera
  • 1 tsp ajwain
  • 2 tbsp sesame seeds
  • 1/2 tsp hing
  • 8-10 curry leaves
  • 1 tbsp finely chopped green chili
  • 1 tsp ginger paste (skip to keep the recipe Jain)
  • ½ cup chopped capsicum
  • ½ cup chopped carrot (skip to keep the recipe Jain)
  • ½ cup green peas
  • ½ cup corn kernels
  • 1 ½ tsp salt or to taste
  • 1 medium size tomato – chopped
  • ½ tsp turmeric powder
  • 2 kokam (if buttermilk is not sour)
  • Some coriander leaves

Method:

  1. In a mixing bowl, take 1 cup of bhaidku flour. Add 2 cups of buttermilk and 2 cups of water. Mix well and soak the mixture for 15-20 minutes.
  2. Put a pan on medium heat. Add ghee and when it melts add cumin seeds, ajwain, sesame seeds, hing and sauté for 1 minutes making sure they do not burn
  3. Add curry leaves, chopped green chili, ginger paste and sauté for a minute. Skip adding ginger to keep the recipe Jain.
  4. Add chopped carrots (skip for Jain recipe), capsicum, green peas, and salt. Sauté it and cook vegetables till it becomes slightly soft. If necessary, cover to fully cook the vegetables
  5. Add turmeric powder and mix well.
  6. Add chopped tomato and sauté till it becomes soft.
  7. Add the soaked bhaidku flour mixture, kokam and stir continuously till the mixture becomes slightly thickened and starts boiling. 
  8. Reduce the heat to low, cover and cook bhaidku for 15-20 minutes or till it is properly cooked.
  9. Garnish with coriander leaves and serve hot.

Servings: 4 – 6

Inspiration source:

https://www.nehascookbook.com/bhaidku-recipe-gujarati-bhaidku-how-to-make-bhaidku/

Traditional bhaidku

Ingredients:

  • 1 cup bhaidku powder (made as per recipe above)
  • 3 cups water
  • 1 tsp salt, or to taste
  • 1 tsp ajwain (carom) seeds
  • 1/2 tsp black pepper powder
  • 1 tsp ghee

Method:

  1. Put 3 cups of water to boil… when it starts boiling reduce the heat to low
  2. Add 1 tsp salt (or to taste), 1 tsp ajwain seeds, black pepper powder, ghee and mix well
  3. Slowly add 1 cup bhaidku powder to the boiling water, constantly stirring making sure no lumps are formed
  4. Mix well and cook bhaidku constantly stirring
  5. Once it thickens, cover the pan and turn off the heat
  6. Let it sit for at least 5 minutes and then enjoy hot / warm

If you are using Instant Pot,

  1. take a pan that you can put inside the Instant Pot pan and add water, salt, ajwain seeds, black pepper powder, ghee and mix well. Slowly add 1 cup bhaidku powder to the water, constantly stirring making sure no lumps are formed
  2. Add some water to the Instant Pot pan, put the pan with all the bhaidku ingredients in it, cover the Instant Pot and cook under pressure for 3-4 minutes.
  3. Once cool, open the InstantPot and enjoy the bhaidku hot / warm.

By Dilip Shah | Also posted in Curry, Entree, Jain | Tagged , , , , , | Comments (0)

Moraiyo Khichdi

March 27, 2024 – 7:32 pm

Ingredients:

  • 1 cup moraiyo (samo)
  • 1/4 cup raw peanuts, coarsely crushed / ground
  • 1 green chili, finely chopped
  • 1 inch ginger, finely chopped / grated
  • 1 tsp salt or to taste
  • 2 tbsp peanut oil or any vegetable oil
  • 1 tbsp cumin seeds
  • 3 cups water

Method:

  1. Heat the oil (medium-high heat) in a heavy bottom pan 
  2. To the hot oil, add 1 tbsp cumin seeds
  3. When cumin seeds start to crackle, add ground peanuts
  4. Reduce the heat to medium and roast the ground peanuts for about a minute
  5. Add moraiyo and roast for 2-3 minutes
  6. Add chopped green chili and ginger and roast for 2 minutes
  7. Slowly and carefully add 3 cups water, as the water will immediately start boiling when added to the hot mix
  8. Add salt, stir and mix properly
  9. Cover and cook for 4-5 minutes, regularly mixing to ensure the wet mix does not stick to the bottom of the pan
  10. When 80-90% of water is absorbed by moraiyo grains, turn off the heat and keep the pan covered for 10-15 minutes. This will make moraiyo khichdi soft
  11. Serve moraiyo khichdi hot with kadhi or yogurt

Servings: 6-8

 

Inspiration source:

Mother’s recipe!

By Dilip Shah | Also posted in Entree, Rice, Snacks | Tagged , , , , , | Comments (0)

Veggie Pizza with Spicy Marinara Sauce

August 25, 2022 – 4:37 pm

Ingredients:

For spicy marinara sauce

  • 1 tbsp extra virgin olive oil
  • 1 medium red onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 28 oz San Marzano Peeled Tomatoes or 10-12 tomatoes , finely chopped
  • 1 tbsp red chili flakes
  • 1 tsp roasted cumin powder
  • 1/2 tsp red chili powder
  • 2 tsp dried oregano
  • 1 tsp salt or to taste

Pizza base

  • Trader Joe’s pizza crust
  • 2 tbsp extra virgin olive oil

Pizza toppings

  • 1 green capsicum sliced
  • 1 red capsicum sliced
  • 1 red onion sliced
  • 1 cup chopped pineapple
  • 1 cup grated cheese
  • Other optional ingredients are sliced olives, mushrooms, artichoke hearts, etc.

Method:

Spicy marinara sauce

  1. In a saucepan, heat 1 tbsp olive oil on medium heat
  2. Add 4 cloves thinly sliced garlic and 1 finely chopped onion and sauté till they become translucent, making sure not to burn them
  3. Add tomatoes, stir well, bring to boil and then simmer on low heat for 6-7 minutes stirring regularly
  4. Let the mix cool completely
  5. Blend the mix to smooth sauce
  6. Add the sauce back to the saucepan, add 1 tbsp chili flakes, 1 tsp cumin powder, ½ tsp chili powder and salt. Mix well and turn on the heat to low – medium level
  7. Cook the sauce for 8-10 minutes stirring regularly, till it becomes thick in consistency
  8. Turn off the heat and let the sauce cool.

Pizza base

  1. Brush the pizza crust on both sides with extra virgin olive oil

Pizza

  1. Preheat the oven in bake mode (with convection on) to 450 degrees Fahrenheit
  2. Evenly spread the pizza sauce on top side of the crust
  3. Layer the vegetable toppings 
  4. Sprinkle salt and oregano 
  5. Layer the grated cheese
  6. Put the pizza in the oven and bake for 8-10 minutes
  7. Take the pizza out of the oven, let it cool a bit on a cooling rack, move it to a cutting board, cut into pieces and enjoy!

Serves: 4-5

 

Inspiration source:

https://www.archanaskitchen.com/spicy-marinara-sauce-recipe

 

By Dilip Shah | Also posted in Bakery, Snacks | Comments (0)

Rava Idli

June 25, 2022 – 6:05 pm

Ingredients:

For rava mixture

  • 1 cup rava (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 chilies, 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 rava, 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 chilies, ginger and sauté it for a minute and add it in the soaked rava 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 rava 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:

By Dilip Shah | Also posted in Snacks | Comments (0)

Sorghum Thalipeeth

July 15, 2021 – 8:37 pm

(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:

 

By Dilip Shah | Also posted in Bread | Comments (0)

Pav Bhaji

May 30, 2021 – 4:29 pm

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: 

EASY PAV BHAJI / BOMBAY STREET STYLE PAV BHAJI

By Dilip Shah | Also posted in Curry, Snacks | Comments (1)