Archive for the ‘Cooking’ Category

Butternut Squash Sweet Potato Corn Soup

You can make soup and many other recipes in minutes if you own an Instant Pot(IP). My daughter loved it so much, she brought a smaller size of the same. I make everything in the IP. From sweet Pongal, toKhara pongee, to bisibele bath, and to soup, I use the IP for almost all of my cooking.

I had a bag of frozen butternut squash, sweet potatoes and several boxes of frozen corn. I wanted to make something warm, not too spicy, and a dish with no onion or garlic.

This soup was super delicious and very filling.

Ingredients:

  • 1 bag of frozen butternut squash
  • 1 large sweet potato – washed, peeled and cubed
  • 1/2 bag of frozen sweet corn
  • 1 tsp – cumin powder
  • 1/2 inch ginger finely grated
  • 1/4 tsp crushed red pepper
  • 1/4 tsp crushed black pepper
  • 3/4 cup – Almond milk(optional)
  • salt to taste
  • 1 tsp Olive oil

Method:

  • Turn on the IP to sauté, add oil crushed red pepper
  • Add sweet potatoes and fry for 2 minutes
  • Add frozen squash and corn and fry again.
  • Now add cumin powder, grated ginger and mix well.
  • Add salt, water to completely cover the vegetables
  • Turn the IP to soup setting, and the time was 30 minutes
  • Once the vegetables are cooked, blend with a immersion blender
  • If you don’t have one, you can blend in your mixer once the soup is cool
  • Next, add almond milk ( optional) and bring to a slow boil
  • Serve the soup with some crushed black pepper and some olive oil

Spinach Dosa

This is the most healthiest Dosa you could ever eat. It is made up of Spinach, Ground Oats, Jowar flour and Chickpea flour or wheat flour. I have made the dosa once with Chickpea flour and once with Whole wheat flour. Both work well.

Very simple, and loaded with lots of health benefits and perfect if you are dieting.

Ingredients:

  • 1 Cup spinach chopped finely and cooked
  • 1 Cup finely ground Oats
  • 1 Cup Jowar flour
  • 1 Cup Chickpea Flour or Wheat Flour
  • 2 green chillies
  • Salt to taste.
  • 1 tsp Jira
  • Oil to make dosa

Method:

  1. Cook the spinach and let it cool.
  2. Put all the ingredients spinach, all flours. salt and green chillies in a blender and grind until smooth.
  3. Take out in a bowl, and add lira.
  4. Oil a pan and make Dosa.
  5. Serve with Chatni or Chatni Powder.
  6. Enjoy the most healthiest dosa.

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Carrot Beetroot Soup

It is getting cold day by day, and the body and mind craves for something hot, spicy and yet healthy everyday. My daughter gave me the recipe for this yummy soup which is full of nutrients. I was given the Instant Pot(IP) by Ms. Vani (Extended Sister) and I have been using it religiously since.

Ingredients:

  • 3 carrots – washed and cubed
  • 1 large Beetroot – washed and cubed
  • 2 medium size onions – chopped
  • 1 tsp each – turmeric, coriander powder, cumin powder, red chili powder
  • 3/4 cup – Almond milk(optional)
  • salt to taste
  • 1 tsp Olive oil

Method:

  • Turn on the IP to sauté, add oil and fry onion
  • when onions turn translucent, add turmeric, coriander, cumin and red chili powder and fry.
  • Add carrots and beetroot and fry for 2 minutes
  • Now add salt, water to completely cover the vegetables
  • Turn the IP to soup setting, and the time was 35 minutes
  • Once the vegetables are cooked, blend with a immersion blender
  • If you don’t have one, you can blend in your mixer once the soup is cool
  • Next, add almond milk ( optional) and bring to a slow boil
  • Serve the soup with some crushed black pepper and some olive oil

 

Celery Chutney

We are almost a dozen close knit satsangha group who have truly become sisters. We eagerly wait for the monthly satsangha, each one a staunch devotee of our beloved Rayaru. The very first attraction to all of us is our Rayaru, and the second the love and affection we have for each other, and last but not the least the food.

In the month of August we had Satsangha at Ms. Radhika’s house. Ms. Padma prepared Celery Chutney and it was just delicious and something I had never eaten. My Sister used to make Majjige Huli from Celery, but I had never eaten Celery Chutney. It was very very delicious and immediately became a super hit.

Yesterday, we had Satsangha at Ms. Vandhana’s house, and Padma once again made this chutney, and once again it was liked by one and all. Everyone started asking the recipe, and the next thing I know they all wanted me to post it here so we can refer to it anytime we wanted. So, here comes the recipe for Celery Chutney. Thanks Padma, and Radhika.

Recipe as sent by Ms. Padma on our WhatsApp group.

Ingredients:

  1. Celery Sticks – 1 bunch
  2. Peanuts – Handful
  3. Mustard Seeds, Jeera, Methi seeds, Hing
  4. Oil
  5. Ginger, Tamarind, Green chillies, Jaggery, Coriander leaves, Curry leaves

Method:

  • Celery sticks – fresh medium size bundle (you can use the leaves also). Wash , chop into small pieces and keep aside. Use them fresh so that it has water content in it.
  • In a kadai, put some oil and let it heat. Add the following in same order:
  • 2 handful of peanuts and let it fry till light brown, move it to the side in the kadai itself and add 2 tea spoon of mustard seeds and let it splutter, add 2 tea spoon of jeera, 1 tea spoon of methi seeds and mix all the ingredients, add a small ball of tamarind and  little hing and stir, add 4-6 green chillies based on how much spicy you want, add coarsely chopped ginger, curry leaves broken into pieces by hand and give it a stir, add chopped celery, stir and leave it open to cook on  low to medium flame – do not close the vessel, it will anyways leave water.
  • Cook for approx 8 to 12 mins
  • Add salt, jaggery and Coriander bunch and stir. It will leave more water. Let it cook for another 5 mins in low to medium heat.
  • Let it cool completely
  • Blend either finely (for sandwiches) or coarsely for rice/ idly/dosa. Celery will still have water in it and most likely, you will not need to add water while blending.

Shree Krishna Janmasthami Pooja Links

Shree Krishna Janmasthami this year is celebrated on Sunday September 2nd.

I have posted several posts for many years now, and this one has all the links for easy access to you all. Hope you all have a wonderful celebrations and get the blessings from our Lord Krishna. Click on the links below to get all information. May Lord Krishna bless us all.

  1. Pooja preparation Tips and Tricks
  2. Simple and easy mantras to chat during Shree Krishna Janmashtami
  3. Pooja Details
  4. All recipes

SHUCHI- RUCHI kannada ECook Book

Ms. Nanda Ramesh, who left a comment here wanted to share a cook book her grandmother Ms. Seeta Bai had created. Ms. Nanda in her email to me writes as follows:

My granny used to say whatever we do should be to the good of the world. I will be very happy if more and more people make use of it and remember her. Even beginners can cook from her book.

I am truly truly humbled and blessed to see Ms. Nanda share this cook book with me and to share it with you all my extended family. I went through a couple of recipes, it is just awesome. A truly great treasure from a grandmother to her family and to us all.

Again, the cook book is in Kannada, if you know Kannada download the same. Ms. Nanda has mentioned they are working on an English translation.

Download the same and enjoy delicious, Madhwa recipes.

Thanks Nanda and our namaskaras to your Ajji. She will be remembered forever through this blog and the cookbook. Hope to meet you soon, Nanda.

Shuchi_Ruchi_Cookbook

Appi Payasa – Poori Payasa

I was supposed to post this Payasa recipe as soon as I finished the Satsangha I hosted in May. Like I say many times” Man/Woman proposes God disposes”. As I was going through the Satsangha pictures today, I saw the pictures I had taken of the Payasa so I could post here. Also, remember this Payasa is a favorite of our Beloved Rayaru.

During the Satsangha, this payasa was a super hit and everyone had 2-3 servings. It was creamy, crunchy with the poori, with the right balance of sugar and lots of nuts as well.

So, here comes the recipe. Super easy, and super tasty.

For Poori –
  1. Fine sooji – Chiroti Rava – 1 cup
  2. All purpose Flour- Maida – 4 tsps
  3. pinch of salt
  4. 2 tsp ghee
  5. water
Method:
  1. Sieve rava, maida with salt. Make sure it is super fine. I ground mine in mixie since it was not super fine. Mix ghee and make a stiff dough. Just like you do for chapathi.
  2. Let the dough rest for 1-2 hours. Take small balls and make super thin pooris. I made some slits with a knife so they don’t puff up.
  3. Fry in oil or ghee. I used oil. Make sure they don’t puff up. Make thin pooris so they are crunchy.
For the Payasa Keer:
  1. 4 cups milk
  2. 2 cups sugar or more based on your taste
  3. dried nuts like almonds, cashews, pistachios
  4. saffron – soak in 2 tsp milk
Method:
  1. Take milk in a heavy pan and boil. Keep stirring. You can also use condensed milk, it is however optional.
  2. When it becomes thick or reduces to half, add sugar and keep boiling.
  3. When this becomes quite thick add saffron soaked in milk.
  4. Fry nuts in ghee and add to the milk.
  5. When ready to serve, crush the pooris and add to the payasa.
  6. You can serve hot or cold.

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