Archive for the ‘Cooking’ Category

Instant Pan Recipe

This Sunday we had Satsangha of our Beloved Rayaru at Ms. Vandhana’s house. Satsangha has become an event which I look forward for every single month. The pooja, the prayer,  the bond we have with each and every family cannot be described in words. Each one of us have become so close that I feel that they are my sisters. Like I said, it is an unbelievable bond and to know each and every one of them has utmost devotion towards our beloved Rayaru is just amazing.

During this satsangha at Ms. Vandhana’s house, we were all stumped by two amazing food items, something very new for most of us and really really tasty. A pressure cooked lemon pickle which I will post soon, and this amazing and tasty pan.

Ms. Vandhana was kind enough to allow me to record the recipe, and here I am posting it as is. Thanks Vandhana for the amazing pan recipe. Hope this recipe is now going to reach every nook and corner that this blog reaches as well.

Ingredients:

  1. 5 Betel leaves – torn into small bits
  2. 2 tablespoon regular supari, or triveni supari
  3. 1 spoon roasted saunf, or commonly called as fennel seeds, or Badi Saunf
  4. Little honey to bind together
  5. Roasted Coconut
  6. Gulkhand – optional

Method:

  1. Mix all of them together
  2. Serve after a scrumptious meal.

Quick and Easy PC2 Palya

Can you guess what PC2 is? Of course, you can after seeing the image below –  Potato, Capsicum and Corn. Such a great combination, and can be done within minutes. Quick, and easy and yummylicious.

Ingredients:

  • 4 Potatoes
  • 2 Red Capsicum(Bell pepper), you can use any color, I used Red
  • 1 box frozen corn
  • 3 Green Chillies slit lengthwise
  • 1 sprig curry leaves finely chopped
  • 3-4 springs coriander leaves finely chopped
  • 1 inch ginger finely grated
  • Lemon juice to taste
  • salt to taste
  • 2 tsp oil, 1/4 tsp mustard seeds, 1/2 tsp jeera

Method:

  1. Clean, boil and remove the skin of the potatoes. Chop into bite size pieces. You can boil them traditional way or use microwave.
  2. Microwave the frozen corn.
  3. I also microwave red capsicum for 3-4 mins until it is soft
  4. Next, in a pan heat oil. Add mustard seeds, jeera, green chiilies, curry leaves. Fry for 2-3 minutes.
  5. Next, add potatoes, and grated ginger. Keep frying for another 3-4 minutes on low heat.
  6. Add Red Capsicum, and corn.
  7. Finally, add salt, and coriander leaves.
  8. Just before serving, add the lemon juice.

Another look at the yummy, quick and easy palya:

P.S: I ate it as is, but it is a good combination to use in a chapathi wrap, or eat it with chapathi. You can also use different colors of capsicum.

Aloo Channa Chat – Potato Chickpeas Salad

With all the traveling and work, it has become hard to follow any diet. Since this week I was not going to travel, I decided to at least focus on some healthy eating. We had a huge can of chickpeas, and so decided to prepare this yummy salad as I call. It took less than 10 minutes to put this dish together. You can definitely prepare this as a starter for many of your get together.

Ingredients:

  • 2 potatoes boiled and peeled
  • 2 cups soaked chickpeas – I used canned, washed and drained
  • Red chilli powder to taste
  • Chat masala powder to taste
  • Tamarind and Date chutney from store
  • Green chutney from store
  • Bhel mixture from store
  • Finely chopped onions, and cilantro

Procedure:

  • Boil potatoes, and chop them. You can also microwave and chop them into bite size.
  • I also microwaved the chickpeas so they are a little soft
  • Put the potatoes, chickpeas, onion in a bowl
  • Give a good toss.
  • Add both chutneys, red chilli powder, chat masala powder and cilantro.
  • Serve by topping the Bhel mixture.

P.S: You can definitely skip onion and add tomatoes and cucumber and carrot.

Doddapatre Fritters or ದೊಡ್ಡಪತ್ರೆ ಬೋಂಡಾ

It is raining bondas at my place. Just kidding. No, to be correct it is raining Doddapatre  or ದೊಡ್ಡಪತ್ರೆ, I mean it is growing like crazy all over the pots. And so I decided to prepare this yesterday for Father’s Day, but was unable to do so. And since it rained heavily today, prepared and since it was not in the blog, clicked a few pictures to share with you all and have a digital memory.

Ingredients:

  • 1/2 cup gram flour or besan
  • 1 tsp red chilli powder
  • A pinch of asafoetida or hing
  • A pinch of Turmeric or haldi powder
  • Salt to taste
  • Oil for deep frying
  • Whole Doddapatre  or ದೊಡ್ಡಪತ್ರೆ  leaves, washed and dried.

Method:

Put the gram four in a bowl. Mix the red chilli powder, turmeric, hing, and salt. Slowly add water, mixing simultaneously with a spoon until you get a smooth batter of medium thickness.

Put oil in a wok and set over medium heat. When the oil is medium hot, dip the leaves in the batter and drop them in the oil, one by one. The batter was a little thick when compared to other bonda’s I prepare since these leaves are very tender.

Click on the pictures to see a bigger image.

 

 

 

Fry both sides until the fritters turn crisp and golden. Use a slotted spoon to remove fritters and drain the excess oil on kitchen paper. Server hot with hot hot Tea.

 

Red Bell Pepper Chutney

During the Satsangha in February, Ms. Rekha had prepared Red Bell Pepper Chutney. I also got a cup of the remaining Chutney and had it with Green gram dosa the next day. It was very delicious, and I emailed Rekha for the recipe. This is Ms.Rekha’s recipe I tried this week, and had it again with Green gram dosa. The Chutney is very delicious, very healthy since you have peanuts, sesame seeds and bell pepper. I also didn’t add onion since we had the dosa on a Thursday. And we also didn’t add any seasoning. But, if you have guests coming, definitely add it. I am sure it will taste even more delicious. Thanks Rekha for the wonderful recipe.
dosa-chutney
Ingredients:
  • 1 red bell pepper (chopped about an inch size)
  • 1 onion (optional) I did not use it.
  • 1 or 2 dried red chillies per your taste, I used 6 red chillies.
  • 1/2 cup roasted peanuts
  • 1/4 cup Sesame Seeds (Til)
  • 1/4 cup dried desiccated cocounut ( I use 1 Tbl spoon)
  • Tamarind, Jaggery, salt to taste
  • Seasoning – 1 tsp oil, mustard seeds, hing and curry leaves.
red-bell-pepper-chutney
Method:
  • Saute bell pepper, onion(optional) and red chillies with a pinch of oil (literally a pinch)till they turn soft.
  • Let it cool.
  • Add the rest of the ingredients and blend with water.
  • If you want to add seasoning, heat a small pan, add oil, and the rest of the seasonings and add to the Chutney.

Sprouted Green Gram Dosa

img_6998

It has been months since I prepared dosa. I wanted to make the most healthiest dosa and what better way than to use Sprouted Green Gram or Hesara Kalu.

I kept the batter for a week and it didn’t turn sour, came out perfect every time. I ate just 1 dosa each day. 🙂

To know how to best sprout green gram, read this post from a while ago.

Ingredients:

  1. 3 cups sprouted green gram – Hesara Kalu
  2. 1/4 cup urad dal
  3. 1/2 cup channa dal
  4. 3 tsp Methi seeds
  5. 1/4 cup Brown rice
  6. Salt to taste
  7. Oil for preparing dosa

img_6997

Method:

  • Wash and Soak all the ingredients  from 2-5 in water for 5-6 hours.
  • I soak them before I go to work, around 7.00 AM in the morning.
  • In the evening, grind the soaked ingredients in two batches with little water.
  • I used my wet grinder and the batter was super smooth.
  • Make sure the batter is very fine. Add salt to taste.
  • I make dosas in the night without the batter being fermented. Make dosas as you do always. No change here
  • Leave it outside so it ferments for making dosa the next day.
  • Use very little oil, I usually use Olive Oil for making my Dosas.
  • Enjoy with Chatni, or Saagu, or Potato Palya.

Link for other Dosas, Chutney and Saagu can be found here:

Rava Dosa

ravadosa

We all have eaten crunchy, paper like rava dosa. There are several posts on the web for Rava dosa. I changed the recipe for rava dosa quite a bit. Tried this twice at home and each time it was a super hit. So, here comes the recipe for Rava dosa. I was and am tired of eating Oats for breakfast every single day. So, this Sunday, it was Rava Dosa for a change. I see all recipes using All purpose Flour or Maida. I didn’t use it as you see in the ingredients list. It was crispy, it was delicious. This is a recipe for ages now.

Just a quick note, we don’t get super fine Rava here at least at my Indian grocery stores. I had brought a kilo of this from my last trip to India. Since there was some leftover batter, I made 2 dosas in the night also. It was still perfect. 

Ingredients:

  1. 1 cup super fine Rava
  2. 1/4 cup rice flour –
  3. 4 tsp urad dal flour
  4. 1/4 cup yogurt
  5. salt to taste
  6. 1 tsp baking powder

Method:

  • Sieve Rava, rice flour and urad dal flour
  • Add it to a bowl, mix salt and yogurt.
  • Now add water and make sure it is of running consistency.
  • Just before preparing dosa, I added baking powder. For the millionth time, I have no idea when to use baking soda vs powder. I always use them interchangeably. ravadosabatter
  • Now heat a Griddle or Tava and make dosa. Don’t spread the batter like you do for normal dosa. The thinner the batter, the crisp the dosa gets. ravadosaontava
  • We ate with Chatni Powder. Plain and simple. ravadosa
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