Archive for the ‘Vegetarian food’ Category

Potato Methi Leaves Poori

Exactly same recipe as Paratha, but made Pooris instead. We are allowed to have a cheat day once a while right?

Ingredients:

  1. 2 cups Whole wheat flour
  2. 1 cup methi leaves
  3. 1 boiled and grated potato
  4. 1/4 tsp Turmeric powder
  5. 1 tsp Red chilli powder (use according to your taste)
  6. 1/2 tsp cumin seeds
  7. Water to mix
  8. Salt to taste
  9. Oil

Method:

In a large bowl, add the flour, salt, cumin seeds, grated potato, methi leaves, chilli powder and turmeric powder. Knead well adding as much water as you need to make a soft dough.

Roll poori and fry in oil.

I served with coconut chatni.

Potato Methi Leaves Paratha

Green Chutney – Coriander Chutney

 

Potato Methi Leaves Paratha

HAPPY NEW YEAR DEAR EXTENDED FAMILY.

HOPE THIS NEW YEAR BRINGS SOME PEACE FOR ALL OF US FROM COVID.

Having two weeks off was a great way to end 2020. I recorded so many songs, learnt many Stotras and Slokas. Didn’t try any new dish other than the normal food.

I had 1 boiled potato and a cup of methi leaves. It wasn’t enough for any other dish, so decided to prepare this paratha. Noticed it wasn’t posted here.

Ingredients:

  1. 2 cups Whole wheat flour
  2. 1 cup methi leaves
  3. 1 boiled and grated potato
  4. 1/4 tsp Turmeric powder
  5. 1 tsp Red chilli powder (use according to your taste)
  6. 1/2 tsp cumin seeds
  7. Water to mix
  8. Salt to taste
  9. Oil

Method:

In a large bowl, add the flour, salt, cumin seeds, grated potato, methi leaves, chilli powder and turmeric powder. Knead well adding as much water as you need to make a soft dough.

See picture below.

 

Now, roll the dough into circles using a rolling pin, just like you make chapatis. Roll out the dough in a round shape, about 4-5 inches diameter.

Heat the tava(pan or skillet) on a medium to high flame. Place a roti on the pan. Add 1/4 tsp oil and spread across the roti for 2 minutes. Turn, add another 1/4 tsp oil, and cook the second side for another 2 minutes till small bubbles form.

Serve with any side dish raita and any dal. I had made Methi leaves dal.

Recipe for Methi dal can be found here:

Menthye Soppina Thove – Methi Dal

 

Flaxseed Chutney Powder

Along with Channa Dal chutney powder, I also prepared Flaxseed Chutney Powder. Almost same recipe except, instead of 1 and 1/2 cups of Channa Dal, I used 1 cup of Channa Dal and added 1/2 cup of Flax Seeds.

You can find Channa Dal chutney powder recipe here:

Channa Dal Chutney Powder

So, here comes the recipe.

Ingredients:

  1. 1 cup Channa Dal – Kadale Bele
  2. 1/2 cup Urad Dal – Uddina Bele
  3. 1/2 cup Flaxseed
  4. 1 cup – Dried Red chillies
  5. 1 cup – Dry Desiccated Coconut
  6. 1/2 cup – curry leaves
  7. 1/2 inch – Turmeric root – we had dry one and we grated it
  8. 3 tsp – jaggery
  9. 1 tsp – Hing
  10. 1/2 lemon size ball tamarind
  11. Salt to taste
  12. 3-4 tsp oil for frying

Method:

  • Fry both dals and flaxseed separately with very little oil until golden brown, take out on a plate
  • Fry red chillies also in 1 tsp oil, take out on a plate
  • Next – fry coconut, tamarind and curry leaves, take out on a plate
  • Once all these ingredients are cooled, mix turmeric, salt and jaggery and grind in your grinder.

P.S- Reduce red chilies if you want less spicy. Use a mix of Byadagi, it was over so you don’t see the dark red color. Increase curry leaves if you choose, a great taste. Also, you can reduce coconut if you choose to.

Channa Dal – Kadalebele Chutney Powder

I used to travel a minimum of 4 times to India every year from the past at least 8years. Of course 2 or 3 of those visits used to be for work. No matter what the purpose was, my home would have a surplus of Masala powders like Huli pudi or powder, Saaru Judi or powder, Chutney powder, Bisibele bath powder, Vangibath powder.

With COVID, no travel anywhere and it has been no travel since we all came back from India in March. No idea when we will get vaccinated so we can go back to our normal life. Doesn’t look like we will get vaccinated at least until April/May of 2021.

Long story short, all pudis or powders are getting over. My family loves to eat Dosa, Akki Roti, Upma with Chutney Powder and it was over almost 2 months back. So, I decided to finally make it. It turned out so tasty and spicy. Maybe a little more spicy.

So, here comes the recipe.

Ingredients:

  1. 1 and 1/2 cup Channa Dal – Kadale Bele
  2. 1/2 cup Urad Dal – Uddina Bele
  3. 1 cup – Dried Red chillies
  4. 1 cup – Dry Desiccated Coconut
  5. 1/2 cup – curry leaves
  6. 1/2 inch – Turmeric root – we had dry one and we grated it
  7. 3 tsp – jaggery
  8. 1 tsp – Hing
  9. 1/2 lemon size ball tamarind
  10. Salt to taste
  11. 3-4 tsp oil for frying

Method:

  • Fry both days separately with very little oil until golden brown, take out on a plate
  • Fry red chillies also in 1 tsp oil, take out on a plate
  • Next – fry coconut, tamarind and curry leaves, take out on a plate

  • Once all these ingredients are cooled, mix turmeric, salt and jaggery and grind in your grinder.

P.S- Reduce red chilies if you want less spicy. Use a mix of Byadagi, it was over so you don’t see the dark red color. Increase curry leaves if you choose, a great taste. Also, you can reduce coconut if you choose to.

Kosambari Dosa


What do you do when you have almost 2 cups of Kosambari leftover? You can’t throw it away because of all the good ingredients you have in there like Moong dal, Channa dal, coconut, cucumber, green chillies. We had so much food prepared for Shree Krishna Janmasthami that the entire two varieties of Kosambari was untouched.

We do eat Kosambari a lot at my house, but with all the food that we had, no one touched it. So, I remembered once in my in-laws house they had mentioned grinding it and making dosa. I decided to give it a try and it turned out delicious.

Very simple, add all the Kosambari and 2 tsp rice flour to a mixer jar, grind it and make delicious dosas. Since it already had all the ingredients, I didn’t even add salt to it.

Next time you have leftover Kosambari try this recipe.

Serve with chatni or chatni powder.

2019 Shree Krishna Pooja Pictures

Hope you all had a wonderful and joyous Shree Krishna Jayanthi/Janmasthami. The festival was on a Friday, so I tool two days off on Thursday and Friday.

Last year I had just recovered from my ankle fracture, so this year I had so much enthusiasm to celebrate and welcome our Lord. Didn’t even have a drop of water.

My own blog helped in getting all the links for songs, food items and recipes.

Food prepration like you see were items such as:

    • Moong dal Kosambari
    • Channa dal Kosambari
    • Uppittu or Upma
    • Avalakki
    • Sweet Avalakki
    • Thengolu
    • Om Pudi
    • Shankar Poli
    • Chakli
  • Rava Laddoo
  • Besan Laddoo

I had brought the Mantapa my Late brother-in-law used to perform Shree Satyanarayana Pooje. We were able polish the same, and use it for this festival and will keep using it for all upcoming festivals. I just couldn’t take away my eyes from the Pooje we did. It was truly humbling.

Some picture from this year. You can click on pictures to see them enlarged.

Pooje preparation:

Close up of our Mantapa and the Lord.

And of course food.

Now for the next big festival Shree Gowri Ganesha Festival. We have holiday even for Gowri and Ganesha festival so that’s super awesome.

Will post all links and recipes as we approach the festival.

May Lord Krishna Bless us all. Jai Shree Krishna!

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.

IMG_2023.jpg

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.
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