Category Archives: Side dish

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:

 

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: 

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: 

Maggi Noodles in Italian White Sauce

Ingredients:

  • 2 packets of Maggi noodles with their spice packets
  • 1 1/2 tbsp butter
  • 2 tsp grated garlic
  • 2 cups chopped mixed vegetables such as Julian cut baby corn, sweet corn, bell peppers, carrot, broccoli
  • 1 1/2 tbsp white flour
  • 1 1/2 cup milk
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper powder
  • 1/4 tsp chili flakes
  • 1/4 tsp oregano
  • 1/4 cup grated cheddar cheese (such as Amul cheese)

Method:

  1. Cook Maggi noodles in just the right amount of water with the spices they come with and then put them aside
  2. Put a pan on medium heat and melt the butter in it
  3. Add garlic and sauté for 10 seconds
  4. Add the vegetables, mix in salt and sauté for 6-8 minutes till the desired level of softness
  5. Add the flour and mix well
  6. Add the milk, mix well and cook till the white sauce thickens
  7. Add black pepper powder, chili flakes, oregano and cheese and gently mix well and serve immediately

Serves: 4

 

Inspiration source:

The following video starting at 6 minutes:

Methi Garlic Jowar Dhebra (Spicy flat bread)

 

Ingredients:

  • 1 cup Jowar (Sorghum) flour
  • 1 cup wheat flour
  • 1 1/2 tsp salt (or as per taste)
  • 1 tbsp sugar
  • 1/2 tsp asafetida
  • 1/2 tsp turmeric powder
  • 1 tbsp sesame seeds
  • 1/2 tbsp green chili paste
  • 1/2 tbsp ginger paste
  • 3-4 tbsp fresh chopped green garlic or 1 tbsp garlic paste
  • 3 tbsp chopped coriander leaves
  • 1 1/2 tbsp peanut oil or any other oil
  • 1 cup finely chopped methi (fenugreek) leaves or 2 tbsp dry methi leaves (kasoori methi)
  • 1/2 to 1 cup yogurt for kneading the dough (or as required… dough should be soft)
  • Some wheat flour for rolling
  • 5-6 tsp oil for roasting

Method:

  1. In a mixing bowl, take the flours, salt, sugar, asafetida, turmeric powder, sesame seeds and mix well
  2. Add chili paste, ginger paste, fresh garlic / garlic paste, coriander leaves, 1 1/2 tbsp oil and mix well
  3. Knead the dough by gradually adding 1 tbsp yogurt at a time… knead it very well to form medium soft dough
  4. Make medium size balls from the dough (about 6-7)
  5. Take a dough ball on a flat surface, sprinkle some flour on it and roll to around 5-6 inches in diameter. Sprinkle more flour if the dough feels too stick while rolling
  6. Heat a nonstick skillet on medium heat and gently place the rolled dough on it
  7. Flip when one side is partly cooked
  8. Again flip when the second side is partly cooked
  9. Add oil on the skillet as well spread oil on the dhebru
  10. Cook both side till it’s light brown and fully cooked… feel free to press the dhebru with spatula while cooking
  11. Put it aside and make the rest of the dhebra by following the same steps
  12. Serve hot with yogurt or masala chai

Serves: 4

 

Inspiration source:

Instant / Ready-to-Cook Upma Mix

 

Upma mix

Ingredients:

  • 1 1/2 cups semolina / coarse rava / sooji
  • 1-2 green chilis, chopped
  • 1 tsp mustard seed
  • 2 tbsp split Chana Dal (Bengal gram)
  • 2 tbsp split Urad dal (Black gram)
  • 12-15 curry leaves, chopped
  • 2 tbsp chopped cilantro / coriander leaves
  • 2 tsp salt (or to taste)
  • 2 tbsp oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafetida (hing)
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 cup cashew pieces (optional)

Method:

  1. Heat the oil in a pan on medium to high heat
  2. Add mustard seeds, channa dal and urad dal. Fry them till the dals become light brown
  3. Add green chilies, coriander leaves, curry leaves, cashew nuts and sauté for another 3-4 minutes. Sauté till there is no moisture left in curry leaves and green chilies and become crisp
  4. Add turmeric powder, hing / asafetida and mix well
  5. Add rava / sooji and roast on low to medium heat till it becomes light brown… about 8-10 minutes. Regularly keep stirring making sure rava does not burn or become dark in color (it wont taste good if it gets dark / burns)
  6. Add salt, sugar, lime juice, mix well and roast for 2-3 minutes till lime juice moisture is evaporated and the mix is dry without any lumps
  7. Turn off the heat and let it cool completely then store it airtight container in the refrigerator. You can use this mix to make upma for 4-6 weeks

Upma

Ingredients:

  • 1 cup instant upma mix
  • 2.5 cups water

Method:

  1. In a pan bring the water to boil and then slowly add the mix to the boiling water while constantly stirring it in the water
  2. Cover the lid and cook for 3-4 minutes on low heat
  3. Serve upma hot with coconut chutney

Serves:

Makes 2 cups of upma mix and 4 -6 servings of upma

Inspiration source:

https://www.indianveggiedelight.com/instant-upma-mix/

 

Vegetable Roastie (Rice and potato pancakes with vegetables)

 

Ingredients:

  • 1 cup rice (any kind, such as Basmati or jasmine rice) soaked for 5-6 hours
  • 1 medium size potato
  • 1 medium size tomato, finely chopped
  • 1/2 cup chopped carrot
  • 1/2 cup chopped capsicum
  • 1 cup chopped onion
  • 1 green chili, finely chopped
  • 2-3 tbsp chopped coriander
  • 1 tbsp ginger paste
  • 1 1/2 tsp salt or to taste
  • 1 tsp cumin seeds (Jeera)
  • 1/4 tsp black pepper powder
  • 1 tbsp chopped curry leaves
  • 1 tsp Eno fruit salt
  • 4-5 tbsp vegetable oil, such as peanut oil

Method:

  1. Steam / boil the potato and once cooled, remove the skin
  2. Drain the rice and grind with minimum water in blender
  3. Add the potato and blend well till somewhat smooth paste / mix
  4. Take out the mix in a large bowl and add all the vegetables, spices, herbs and salt
  5. If necessary, add 1/4 cup water and mix well. The final consistency of the mix should be relatively thick and not too runny
  6. Let the mix ‘rest’ by keeping it aside for 15-20 minutes
  7. When ready to make roasties, add 2 tbsp water to the mix and in that  water add 1 tsp Eno fruit salt and gently stir it in thoroughly
  8. Alternatively, you can add 1/4 cup yogurt and let it rest for 15-20 minutes. When ready, add 1 tsp baking soda + a few drops of lemon / lime juice and stir it in thoroughly
  9. Heat 1 tbsp oil in skillet on medium heat
  10. Once hot, pour 1/2 cup of the mix and spread it evenly in the skillet to get 1/2 cm thick layer
  11. Cover the skillet, turn the heat to low and cook for 6-7 minutes. Periodically check to see that the cooked side is not burning / charring
  12. Add 1/2 tbsp oil on the uncooked side of the roastie and flip over
  13. Cook this side for 6-7 minutes. Periodically check that it is not burning / charring
  14. Once done, keep the roastie aside for 3-4 minutes before eating. This ensures that any moisture inside is absorbed
  15. Serve the roastie with green chutney

Serves: 4

 

Inspiration source:

Falafel (Baked!)

 

Ingredients:

  • 1 cup dried chickpeas, soaked overnight or for at least 7-8 hours. This recipe will not work with canned chickpeas since they are way too wet
  • 1/2 cup chopped onion
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 small green chili pepper, Serrano or jalapeno pepper
  • 3 garlic cloves
  • 1 tsp roasted cumin seeds powder
  • 1 tsp salt
  • 1/2 tsp cardamom powder
  • 1/4 tsp black pepper powder
  • 2 tbsp chickpea flour
  • 1 tsp baking soda
  • 2 tbsp olive oil

Method:

  1. Drain the chickpeas and let it dry for a few minutes
  2. Make sure that the chopped herbs are not too wet. Access water will make the falafel wet and soggy from inside. You want them moist and soft inside and not soggy!
  3. In our experience, blending raw onions make the end product somewhat bitter. We lightly sauté the chopped onions in small quantity of oil, let them cool and then add to blender / food processor
  4. To food processor add chickpeas, onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper and pulse to coarse mix
  5. Transfer the falafel mixture to a bowl, add chickpea flour and baking soda and mix well. If the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice
  6. Cover it and refrigerate the mixture for 30 minutes to one hour
  7. Preheat the over to 350F
  8. To the baking pan, add 1 tbsp oil and spread it evenly to cover the baking surface
  9. Pour falafel mix to the baking pan, gently spread it evenly in the pan. Add 1 tbsp oil on the surface, spread it evenly and bake it for 25-30 minutes, keeping an eye to make sure it doesn’t get overcooked and become too dark
  10. Take out the pan from the oven, insert a knife and take it out. If the knife is dry, your falafel is fully cooked from inside. If the mix sticks to the knife, you may need to bake the falafel for a few more minutes
  11. Cut into pieces and serve with tahini / yogurt sauce

Serves: 4

 

Inspiration source:

Falafel

Greek chickpea stew

 

Ingredients:

  • 750 gm chickpeas
  • 2 tbsp olive oil
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 3 cloves garlic, chopped
  • 2 tbsp finely chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • lemon zest of 1 large lemon, about 1 tsp
  • lemon juice of 1/2 lemon, about 1 tbsp
  • 2 vegetable bouillon cubes (such as Knorr’s Vegetarian Vegetable Bouillon)
  • 1 cup water
  • salt (only if needed since the bouillon cubes will add sufficient salt to the stew)
  • ground black pepper, 1 tsp

For garnishing

  • 1/3 bunch dill, finely chopped
  • 2-3 tablespoon(s) olive oil

Method:

  1. If you are starting with raw chickpeas, make sure to soak them for 6-8 hours and then cook them till they are soft. We prefer steam cooking in an instant pot or pressure cooker.
    If you are starting with canned chickpeas, just drain them with some running water to get rid of the liquid.
  2. From the cooked / canned chickpeas, puree about a cup and put aside.
  3. Heat the 2 tbsp olive oil a pot / pan on medium heat.
  4. To the hot oil, add chopped celery, onions, carrots and garlic and sauté for 8-10 minutes till desired level of softness. Sautéing will mildly caramelize the vegetables and bring out their sweetness.
  5. Instant Pot: If you are using Instant Pot for this recipe, do steps 3 and 4 in the Instant Pot. For step 4, cook on high setting under pressure for 5 minutes. When it’s ready to open, go on to the next step.
  6. To the pan / pot, add the thyme, rosemary, lemon zest, bouillon cube, pepper and sauté for 3-4 minutes.
  7. Add the cooked whole chickpeas, 1 cup water and bring to boil.
  8. Stir in the chickpea puree, lemon juice… mix well and cook for a couple of minutes.
    The stew is ready! Taste and add salt only if needed.
  9. When serving, top the stew with finely chopped fresh dill, extra virgin olive oil and serve with warm pita bread.

Serves: 4

Notes: 

  • Fresh herbs and lemon juice makes this stew extraordinarily tasty and flavorful. Try not to use dry herbs and not substitute lemon with lime!

Inspiration source:

https://akispetretzikis.com/categories/ospria/revithada

 

Aloo suva sabzi

IMG_20190716_183059

Ingredients:

  • 1 1/2 tbsp Oil
  • 1 1/2 tsp Cumin seeds
  • 1 inch long ginger, cleaned and freshly grated
  • 1 Green chili chopped finely
  • 3 medium potatoes, cubed
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 1/2 tsp salt or to taste
  • 1 cup Dill leaves (suva bhaji) chopped
  • 2 teaspoons Lemon juice

Method:

  1. Heat the oil in a pan on medium heat.
  2. Once hot add cumin seeds. Let them sizzle for 5-10 seconds.
  3. Then add grated ginger and green chilies. Saute for 30-40 seconds.
  4. Add potatoes and mix well.
  5. Add turmeric powder, red chili powder and salt and mix well.
  6. Cover the pan. And cook till potatoes on medium – low heat till they are 80% cooked.
  7. Add chopped dill leaves.
  8. Mix well and cook till potatoes are cooked completely.
  9. Squeeze fresh lemon juice and mix.
  10. Serve with chapati / roti.

Serves: 4

Inspiration source:

https://www.spiceupthecurry.com/aloo-suva-subzi-recipe/

Remarks: