Tomato Blues logo

Home » Recipe Index

Recipe Index

Panakam Recipe

By 1 Comment

Panakam recipe orpanagam as it is known is a thirst quenching drinkthat is made especially on RamNavami, lord Rama s birthday. It is a simple concoction of water, jaggery and some spices and yet so delicious that people who drink it for the first time almost always come back for more. As with every Indian recipe, there arenumerous versions of thePanagam too. Some choose to add a little of pepper and more of ginger and somedont add any pepper at all.

My recipe is a guide to making some delicious Panakam. Because it is a very forgiving recipe, you may choose to add or leave out any of the spices mentioned here. However the jaggery is a must. You can not substitute jaggery with sugar. Nope. That wont work here. Jaggery has a charm. An earthy charm that refined white sugar cannot contribute to a recipe, no matter how hard it tries. If you are wondering what jaggery is, it is nothing but cane sugar that is consumed in many parts of Asia, including India. The darker the jaggery is, the less refined it is likely to be. And the less refined it is, the tastier the jaggery. And so goes the philosophy behind buying jaggery. And hey, making panakam is not limited to Ram Navami. You can make it on just about any day that catches your fancy. It is a wonderful drink to be enjoyed on a sunny day.

Recipe For Panakam
( Learn how to make Panagam, a Ram Navami special drink that has jaggery and spices mixed into water)
 

Prep Time: 2 hours
Cook Time: Nil
Makes 4 glasses of Panagam
Allergy Info: Vegan, Gluten free, Nut free, Soy free
Recipe Type: Beverage
Cuisine: Indian ( South)

Ingredients

Jaggery powdered 2/3 c ( see notes)
Green cardamom pods 4 to 5
Dry ginger powder 1 tsp
Black pepper corns 3 to 4
Nutmeg powder 1/4 tsp
Lemon juice from 3 medium size lemons
Water 4 c
Tulsi/ Holy Basil a few leaves

Notes

1. It is really difficult to tell the exact amount of jaggery that you may require for making this. But the amount mentioned here is a rough measurement. You may need to give or take a tbsp of jaggery from it. In case you find the panagam too sweet, add a little more of lemon juice. In case you find it less sweet, tip in more jaggery.

Directions

Mix the jaggery in the water and stir. Let it sit until completely dissolved.
Once dissolved fully, strain the mixture to get rid of mud. Most refined jaggery does not have mud but it never hurts to be on the safer side.
With the help of a mortar and pestle, coarsely crush the cardamom pods and black pepper corns.
Now, add this along with the dry ginger powder and nutmeg powder to the jaggery water.
Add the lemon juice to this.
Mix well.
Add the tulsi leaves to this and mix well.
Chill for an hour and a half.

Serve cold.

How To Freeze Strawberries At Home | A Step By Step Tutorial

By 3 Comments

Come winter, i find myself dreaming of ruby red strawberries. And come summer, you will only find me dreaming more of strawberries. Even though i know that the strawberry season in India is very short and that they are not available year round, i tend to crave for them during summers. While living in India definitely has so many million perks, berries is definitely not one of them. This year, i decided to change my luck with berries a wee bit and decided to walk down the ” Freezing” line. I would have almost missed out on it this year but thanks to my mom who is here, i was able to visit the fruit market and buy some decent strawberries.

This tutorial is an attempt to make freezing easy for souls like me and you who happen to be reading this post. It calls for nothing fancy but if you count the zip lock pouches, then yes, you may have to make an extra trip down to the market. But other than that, its pretty much straight forward and will definitely tide you over, should the strawberry craving strike at an inconvenient time. These berries work well in smoothies, baked goodies and the likes. They thaw super quick and keep well for about 3 months in the freezer. I know this from a friend who froze her berries last year. On another note, the freezing technique mentioned here will work well for all kinds of berries. So, lets gear up and do some freezing, shall we?

A Tutorial on How To Freeze Strawberries
( Learn how to freeze strawberries easily for future use)

Prep Time: 1 hour 10 mins
Cook Time: Nil
Allergy Info: Vegan, Gluten free, Paleo
Category: DIY

Ingredients

Strawberries 1/4 kg
A large, clean and dry baking tray
Freezer safe Zip Lock pouches or freezer safe container to freeze the berries

Directions

Sort the strawberries and pick the good ones. Remove the bruised ones and save them to make some compote later.

Once done, immerse them in water and give them a gentle rinse. Do not let the berries sit in water for a long time as this will result in color and flavor loss.
Once done, drain the water completely using a colander preferably and place them on a kitchen towel to dry.
Once dry, hull them by slicing out the stalks.
After you hull them, place them on a large baking tray making sure that you leave enough gap between the berries. Note that this step is very important. In case you place the berries close to each other, they will stick to one another and clump up. Such berries dont last long in the freezer.
Once you have arranged the berries, place the tray carefully in the freezer for an hour or so until the berries freeze completely and remain solid to the touch.
Once done, transfer to a freezer friendly zip lock pouch or container. I took the pouch route here to save up on precious freezer space.
As a last step, dont forget to date your pouch.
And this is how they turned out to be.
If you are looking for ideas on how to use up these frozen berries, check out the recipes for Strawberry Lemonade, Nutella Stuffed Strawberry Muffins and Strawberry Smoothie

Microwave Pepper Cashews Recipe

By 1 Comment

Microwave roasted pepper cashews is an easy snack that can be whipped up in under 5 mins. It s a great treat to munch on while you watch a game of cricket or football. Why, you can even serve it with some hot tea or steaming cuppa coffee. However you do it, these pepper spiced cashews are difficult to resist making and eating.

Ever since i discovered that roasting or toasting nuts in the microwave is a breeze, i have been finding excuses to do just that- more toasting and roasting. I love the way my peanuts toast up perfectly with that nutty aroma for my peanut chutney. And  these microwave masala peanuts gave me even more reason to love my microwave. But then, these pepper cashews turned out to be a revelation of sorts. I m a huge cashew addict. Lets just say i have been guilty of raiding Amma’s shelves more than once as a kid and emptying her stock of cashews and raisins. I loved eating them together. The sweetish sour raisins and the crunchy cashews mixed in the mouth sang to my taste buds. When i grew up, my dad got me hooked to eating pepper roasted cashews. But i have always been wary of the store bought ones because i know that they are deep fried in ghee and that simply doesnt sit well with me. Which is why these pepper cashews roasted in the microwave is the perfect snack for me.While i m at the recipe, let me also mention Food Panda, a food delivery website. These guys have come up with a charity program which will contribute to the  mid day meal scheme here in India. Check the website for more details. And now, read the recipe to know why you will also love these pepper cashews.
Recipe For Microwave Pepper Cashews
( Learn how to make pepper flavored roasted cashews in the microwave)
 
Prep Time: 10 mins
Cook Time: 5 mins
Yields 1 c of roasted cashews
Allergy Info: Soy free, Gluten free, Vegan Option Included
Course: Snack, Starter
Cuisine: Indian 
 
Ingredients
Whole cashews 1 c
Pepper powder 1 tsp
Chaat masala 1 tsp( see notes)
Salt to taste
Ghee/ Clarified butter 1 tbsp ( see notes)
Notes:
Adding chaat masala is optional but recommended.
You can also make roasted cashews by adding other spice powders like garam masala and cayenne pepper.
Substitute clarified butter with coconut oil or olive oil for a unique flavor and vegan version
Oven temperature and timings may vary.
Directions
In a microwave safe bowl, melt the ghee on high in the microwave for 30 secs.
Once done, remove and place the cashews in the bowl and toss them well in such a way that the ghee coats the nuts evenly.
Now, sprinkle pepper powder, salt and chaat masala on the cashews and mix well.
Spread the cashews on a microwave safe bowl evenly making sure they dont overlap.
Microwave on high for 1 min.
Later, remove and turn them gently but carefully.
Again microwave on high for 45 secs more. This may take even a minute depending upon your temperature settings. I did it on 900W.
Remove the plate once again and turn the nuts over carefully.
Again return to the microwave and microwave on high for another 45 secs to 1 min.
Once done, let cool completely.
Serve immediately or transfer to airtight containers to enjoy later.

How To Make Roasted Egg Curry

By 3 Comments

Roasted egg curry is a spicy, piquant egg curry that goes well withflatbreads and rice alike. When it comes to eggs,i always make them only when Mr.P is not around for meals. He is not fond of eggs andi, well, can perhaps just live on eggs. I mean, what s not to love about a good oval egg, huh? Pretty much anything made with eggs or eggs made in any way floats my boat any time. And this curry comes to the rescue of my “hungry yet craving something delicious” many a time. I m now seriously wondering whyi haven’t had the brains to share this recipe with you all before. I m not going to banter much.

Ha. But i must tell you all how this recipe evolved in my kitchen. My very nosy very inquisitive stand in cook whom i had during my pregnancy taught me that eggs fried whole in oil can be lip smacking good. And then a friend taught me that tamarind and eggs sing to your taste buds when they come together. I just put two and two together, added a little of this and that and voila! this egg curry came to be. Now for the recipe.

Recipe For Roasted Egg Curry
( Learn how to make Roasted Egg Curry, a flavorsome egg curry with tamarind and freshly ground spice paste)
 

Prep Time: 20 mins
Cook Time: 20 mins
Serves 2 
Allergy Info: Gluten free, Soy free, Nut free
Course: Accompaniment, Side Dish
Cuisine: Indian ( South mostly)
Serving Suggestions: Phulkas, Sri Lankan Flavored Rice

Ingredients

Eggs 2
Egg 1
Onion 2 medium chopped finely
Tamarind paste 1.5 tbsp ( see notes)
Ginger 1/2″ grated
Garlic cloves 3 to 4
Oil 3 tbsp
Chili powder 1 tsp
Salt to taste
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves a sprig

To Be Ground Into A Powder( See Notes)

Green cardamom 1
Cloves 2
Cinnamon 1/2″
Coriander seeds 1 tbsp
Fennel seeds 1/2 tsp
Pepper corns 1/2 tsp
Mace 1 small bit

Notes:

1. Hard boiled eggs work for this recipe perfectly. Do not worry if they are not thoroughly hard. A boiled egg that can hold its shape well will work just fine too. But then you may have runny yolk.
2. In case you dont have tamarind paste, substitute with 2 tomatoes finely chopped or 1 tsp of dry mango powder.
3. Mace  is nothing but nutmeg flower.
4. In case you want a really quick version of this curry, skip the roasting and grinding part and use 1 tsp of garam masala in which case, you can simply mince garlic and add it while you add the onions.

Directions

Place the eggs in a bowl and cover with just enough water to immerse the eggs.
Boil the eggs for about 5 mins on med high flame.
In the meanwhile, heat a pan and dry roast all the ingredients mentioned under ” To Be Ground Into A Powder” list one by one until aromatic.
Let cool completely.
In the same pan, heat 1 tsp oil and saute ginger and  garlic until  garlic turns golden.
Transfer the same to a blender.
Add the roasted ingredients and blend to a coarse mixture without adding any water.
Once done, remove and transfer to a bowl.
Once the eggs are done, remove the shell and set aside.
Heat the remaining oil in a shallow pan.
Place the boiled eggs gently in the hot oil and fry them until golden.
Make sure you toss them gently in the oil to ensure that the egg is evenly fried on all sides.
Once done, remove and drain on a kitchen towel.
Pop the mustard in the same pan in the remaining oil and tip in urad dal and curry leaves next.
Now, to this  add chopped onions and grated ginger and saute till onions turn translucent.
Next add the tamarind paste and the ground spice powder along with salt and mix well.
Cook for about 2 mins or so until the raw smell of tamarind goes away.
At this stage, break the remaining egg and mix it into the mixture and cook till done. You must have a scrambled egg sort of texture in the curry.
To this add the roasted eggs and mix well but gently.
Let cook  closed for about 2 mins on low flame until all flavors merge well.
Once done, switch off flame.
Garnish with more curry leaves.

Serve hot.

Home Made Strawberry Chocolate

By 3 Comments

We are exactly a day away from Valentines Day. And these Home Made Strawberry Chocolates are a perfect gift to surprise your beloveds. They are easy and quick to make and they take less than 30 mins in the freezer to set. If you are short of time or gift ideas or if your beloved loves chocolates, then look no further. These chocolates make a wonderful gift.

I was unable to click step by step photos for making these chocolates as Lil A simply refused to cooperate. Plus i had to work quickly lest the chocolate becomes cold and i may have to begin the melting process once again. But it really is simple if you follow the directions to the T. There s little chance that you can go wrong here. So yes, here s how to make Home Made Strawberry Chocolates.

Recipe For Home Made Strawberry Chocolates
( Learn how to make Home Made Strawberry Chocolates, dark chocolate filled with strawberry compote)


Prep Time: 10 mins plus 15 mins in the freezer
Cook Time: 10 mins
Makes 18 chocolates
Allergy Info: Vegan*, Soy free, Nut free, Gluten free
Course: Dessert, Candy, Chocolate, Gifts
Cuisine: International

Ingredients

Dark cooking chocolate 125 g cut into bits
Strawberry Compote 9 tsp
Chocolate Making Mould

Notes:

Dark chocolates are generally vegan. But do read the ingredients on the chocolate box before you buy to make sure that it is vegan.
You may use strawberry jam here instead of strawberry compote. Works well too.
You may require a little more or little less chocolate depending on the size of the mould you use.

Directions

Prepare your chocolate mould and keep ready.
Heat a wide skillet with an inch deep of water.
Transfer the chopped chocolate to a stainless steel or tempered glass bowl and place the bowl over the water.
Once the water begins to simmer or boil slightly, switch off flame and let the chocolate sit in the water until melted.
Once the chocolate has melted whisk the chocolate once with a hand whisk. This is to make sure that any lumps in the chocolate get melted.
Now using a spoon fill the cavities in the mould to the brim one by one.
Once full, invert the mould over a bowl.
You can see all the chocolate dripping and falling out.
The concept here is to create a shell and we are creating the outer shell here.
Once the chocolate has fallen out, place the mould in the freezer for 10 mins to set.
In the meanwhile, place the melted chocolate over the hot water in the skillet.
After 10 mins, remove the mould from the fridge.
Again fill each cavity with 1/2 tsp of Strawberry Compote. 
Cover this with the melted chocolate completely by spooning the chocolate into each cavity until full.
Once done, place this in the freezer for 10 mins to set completely.

Once set, transfer to the fridge and keep chilled till ready to serve.

Broccoli Almond Masala Recipe

By 4 Comments

Broccoli Almond Masala is an easy to make vegan gravy that can be served with all kinds of flatbreads and rice dishes. I don’t get fresh broccoli often where i live. But in winters, i get lucky and find a good head or two. As soon as i buy them, i plan my meals in such a way that broccoli is included in it. Needless to say, broccoli is known for its health benefits and i even give bits of blanched and steamed broccoli to Little A. She loves it, by the way!
While i was bored out of my brains making a regular broccoli stir fry, i decided to experiment a little with it in a curry. Also, i did not want a regular cashew paste based curry, which is when i thought addition of almonds would be a good flavor and texture boost to this curry. This gravy went really well with the garlic kulcha thati served and is such a nice change from the usual gravies.

Recipe For Broccoli Almond Masala

( Learn how to make Broccoli Almond Masala with step by step pictures)
 

Prep Time: 15 mins
Cook Time: 20 mins
Serves 2 to 3
Allergy Info: Vegan, Gluten free and Soy free
Course: Accompaniment to flatbreads and rice
Cuisine: Indian ( North)
Serving Suggestions: Garlic kulcha, Vegetable Pulao

Ingredients

Broccoli 1 medium head
Almonds 10 to 12
Cashews 5
Onion 1 large chopped finely
Tomatoes 2 medium chopped finely
Garlic cloves 3 to 4 minced
Ginger grated 1 tbsp
Oil 3 tbsp divided
Salt to taste
Sugar a small pinch
Kasuri methi 1/2 tbsp

Spices

Coriander seeds/ Dhania 1.5 tbsp
Cloves 2 to 3
Cinnamon stick 1/2″
Dry red chilies 2 to 3
Green cardamom 1

Spice powders

Kashmiri chili powder 1 tsp
Tandoori masala 1 tsp
Punjabi garam masala 1/2 tsp

Garnish

Coriander leaves 2 tbsp chopped finely
Almond slivers 2 tbsp

Directions

Chop all vegetables. And toast the almonds on high for 1 min in a microwave. Also keep ready the whole spices

Now, bring a large pot of water to a rolling boil. Switch off flame.
Dunk the broccoli florets in the water and cover with a lid. Let sit for five mins.
In the meanwhile, heat a pan with oil. Add all the whole spices along with garlic and grated ginger.
Once the garlic turns a light brown, add chopped onions and cashews and fry till translucent.
At this stage add the toasted almonds and mix well.
Now, to this add all the spice powders except kashmiri chili powder and cook on low flame for about 30 to 45 secs.
Immediately, add the chopped tomatoes and crank up the heat.
Saute the mixture well until tomatoes turn mushy and are fully cooked.
Let the mixture cool completely.
Grind the cooled mixture to a smooth gravy adding about 1 to 2 tbsp water.
Heat a pan with 1.5 tbsp oil.
Add the cooked broccoli florets and saute for 2 mins.
To this add the ground paste, salt, sugar and 1 cup of water along with kashmiri chili powder and crushed kasuri methi.
Mix well.
Simmer on high for about 4 to 5 mins.
Garnish with slivered almonds and coriander leaves.
Serve hot.
It tasted delicious with the garlic kulcha.

Fresh Green Peas Soup Recipe

By 4 Comments

Fresh green peas soup is a refreshing change from the regular tomato soup and its kindredIndo chinese spirits. Made with fresh green peas andan assortment of herbs, you can serve this either hot or cold. Homemade soup has its own health appeal and comfort. Your mind feels so relaxed sipping some of that soup, knowing that no preservatives and the likes have gone into the making of that big bowl.

Its the green pea season here in India and i m trying to make the best out of. I ll soon be posting on how to freeze green peas for the rest of the year. But in the meanwhile, i thought, why not share some of the recipes that i always make when the season is in. When i first heard of fresh green pea soup recipe , i was not even sure how it would taste. Heck, i was not even welcome to the idea. To this date, i dont know what changed my mind. Something did and oh boy! its defiinitely for the good. Because this soup is all sweet, spicy, zesty and tangy all at once. Its such a flavor burst and makes for a lovely drink even on hot days. You just have to chill it. That s all. While the pea season still lasts, enjoy some of this soup.

Recipe For Fresh Green Peas Soup
( Learn how to make Fresh Green Peas Soup, an easy vegan and gluten free soup with fresh peas and herbs)


Prep Time: 10 mins
Cook Time: 25 mins
Serves 3 
Allergy Info: Vegan, Gluten free, Soy free and Nut free
Course: Accompaniment, Starters
Cuisine: International

Ingredients

Fresh shelled green peas 2 c
Onion 1 large chopped finely
Spring onion stalks 2 chopped finely
Grated ginger 1 tsp
Lemon zest 1/4 tsp
Mint leaves 10
Flat headed parsley leaves 2 tbsp chopped finely
Basil leaves 3 chopped finely
White pepper powder 1 tsp
Sugar 1/2 tsp
Cornflour 1 tbsp
Water 1 c
Olive oil 1 tbsp
Salt to taste

Garnish

Mint leaves a few

To serve 

Bread sticks
Lemon wedges

Notes:

Frozen peas will not work for this. So dont even attempt this soup with frozen peas. You wont have the flavors of fresh peas in that version.
You can use any oil in place of olive oil. Even coconut oil will work well.
This soup can be served hot or cold. Either ways, lemon juice must be added only before serving.

Directions

In a small pressure cooker, heat olive oil and tip in the chopped onions, spring onions and ginger.
Saute till onion turns translucent.
Now, add the peas and lemon zest and 3/4 c water along with salt and sugar.
Pressure cook for 2 to 3 whistles until peas turn tender.
Once pressure subsides, remove off heat and throw in the mint, parsley and basil.
Using a hand blender, blend the mixture to a smooth paste.
Mix 1 tbsp corn flour with the remaining water until smooth and add to the mixture.
Return the cooker to the stove and cook on medium flame for about 1 min.
Season with pepper and salt.
Mix well.
Squeeze lemon juice and garnish with mint leaves just before serving.

Serve hot.

Mojili

By 4 Comments

What is this Mojili? Well, i ll tell you all in a while. In the meantime, lets talk dessert. Unlike many of those nice well meaning people ( ahem) out there think, i m a very very very dessert person. I m such a huge dessert person that i may skip eating the main course and dive into dessert heads on. You get my point, don’t you? Just because i m wafer thin( well, not wafer but lets say a slice of bread thin) and just because i have a metabolism of that of a nuclear reactor does not mean i don’t enjoy desserts. For instance, if you happen to see me at a buffet, you will definitely find me near the array of desserts, seriously contemplating on which one to eat and which one to ditch. So yeah, i guess we have talked enough dessert.

Now for Mojili. This is a recipe that i created for the Mother’s Recipe Innovative Recipe Challenge contest. After racking my brains for about a week, Mr.P named it  Mojili. We thought of and deliberated on so many other ‘lis” but this sort of stuck. We both liked it. I ll tell you some other time how the name Mojili evolved. That s for another day, another post. But for today, lets learn how to make and eat some Mojili.
The nice folks at Mother’s Recipe sent me a packet of their vermicelli payasam. Payasam is nothing but kheer in tamil. Now, because i did not want to experiment with their various curry and rice bases and because i really really craved for some soul satisfying dessert, i decided to come up with something using that packet. Mojili is a layered dessert that uses various components including the payasam. But i have given my own touch to the regular payasam too. So the next time, you plan a party, please consider Mojili as one of your desserts.

Recipe For Mojili, A Dessert With A Twist
( Learn how to make Mojili, a layered dessert with vermicelli kheer and other components)
 

Prep Time: 3 hours including chilling time
Cook Time: 20 mins plus 10 mins 
Serves 2
Allergy Info: Soy free
Course: Dessert
Cuisine: Fusion

Ingredients

Mother’s Recipe Vermicelli Kheer 1/2 packet
Whipping cream 1/4 c
Banana 1 medium sliced thinly
Orange 1 medium segments divided and seeds removed
Orange zest 2 tsp
Tender coconut flesh 1/2 c chopped into bits
Coconut essence 1/4 tsp
Vanilla extract 1/2 tsp
Strawberry Compote 1/2 c ( Click here for the recipe)
Slivered almonds 3 tbsp for garnish

Notes:

I used ready made Blue Bird Whipping cream here as i cant find whipping cream where i live
You can use any nuts of your choice in place of almonds.
You may also add other fruits like pine apple and apple too.
For strawberry compote recipe, click here
I found that the dessert tastes much nicer the next day as the flavors all come together beautifully while it chills.

Directions

In a pan, bring to boil 1 c of milk.
Add the vermicelli payasam mix into this and stir well.
Reduce the flame to a medium high and cook till vermicelli is cooked.
Add the coconut essence and the vanilla to this and mix well.
The mixture will be semi solid at this stage.
Switch off flame and let cool.
Once a bit warm, add the tender coconut bits and mix well.
Let cool completely.
In the meanwhile, whip the cream until soft peaks form.
To the whipped cream, add orange zest, orange segments and banana slices and mix well.
Chill for about 10 mins.
While the cream chills, prepare the strawberry compote if you havent already done so and let that cool down.
To assemble Mojili, take two tall glasses.
Place 1/4 of the compote at the bottom of the glass.
Next add  half of the vermicelli kheer carefully taking care not to disturb the layer of compote.
Finally, take out the whipped cream mixture and add half of it as the top most layer.
Top with 1.5 tbsp of slivered almonds
Let chill for an hour and a half or two.

Serve cold.
For further details about Mother’s Recipe Innovative Recipe Challenge, Visit the following links-
http://mothersrecipe.com/ 
https://www.facebook.com/imissmymothersrecipe?fref=ts

Kutchi Dabeli Recipe

By 1 Comment

Dabeli, an easy and popular Gujarati snack recipe is nothing but Indian style sliders stuffed with spiced mashed potato and an assortment of chutneys. Even though it has been four years since i have lived in Gujarat, i have not eaten this many times. The last i ate Dabeli was at a food court in Ahmedabad. And i even forgot about it. Until last week. When i made the Hot Sweet and Sour Pepper Dip for the Mothers’s Recipes Innovative Recipe Challenge contest, Mr.P suggested thati make some other dish with the dip itself, the dip being such that it can easily be used as a spread too. After about an hour of a veryfoodie conversation, Mr. P andi decided thati should try somethingalong the lines of a burger. But becausei wanted to make something that s Indian basically, we agreed on theDabeli.

Traditionally, the red garlic chutney is a mandatory condiment in bringing out the best in a Dabeli. I have made some changes to the authentic Dabeli recipe and have recreated a version of my own using my pepper dip. The result was an amazing flavor loaded Dabeli. Mr. P went slightly overboard with it and even ate a third helping. So yes, here s the Dabeli with a twist.

Recipe For Dabeli
( Learn how to make Dabeli, a popular Gujarati style slider recipe)


Prep Time: 20 mins
Cook Time: 40 mins
Makes 6 dabelis
Allergy Info: Vegan, Soy free
Course: Snack, Chaat, Street food
Cuisine: Indian ( Gujarati)

Ingredients

For The Stuffing

Plantains 3 medium
Dabeli masala 1 tbsp ( refer notes)
Hot Sweet and Sour Pepper Dip 2 tbsp
Freshly grated coconut 2 tbsp
Roasted peanuts 2 to 3 tbsp
Pomegranate pearls 2 tbsp
Salt to taste
Coriander/ Cilantro 2 tbsp chopped finely
Oil 1 tbsp

For The Dabeli

Laddi pav/ Indian dinner rolls/ Mini burger buns 6
Stuffing 1 recipe
Hot Sweet and Sour Pepper Dip 2 tbsp
Dates and Tamarind Chutney 2 tbsp (Click here for the recipe)
Nylon sev 3 tbsp
Finely chopped onions 2 tbsp
Coriander leaves 2 tbsp chopped finely
Butter for toasting the bread

Notes
1. I used store bought dabeli masala as i did not see a point in making a jar full which i ll only be using once or twice in a year.
2. A traditional dabeli is made with potatoes. But i just experimented with plantains. Feel free to use regular potatoes.

Directions

Pressure cook plantains until soft. Peel and mash. Set aside.
In a bowl, combine dabeli masala with Hot Sweet and Sour Pepper Dip and 1 tbsp water.
Whisk thoroughly.
Heat oil in a pan.
Add the combined masala paste and saute for 30 secs.
Immediately, tip in the mashed plantain mixture.
Add salt and mix well.
Cook till mixture turns almost dry.
Transfer to a plate and spread evenly.
Let cool.
Add grated coconut, roasted peanuts, pomegranate and coriander to this and mix well.
To make the Dabeli, take a pav and slice it at right angle but keep it joined at the side.
Smear Hot Sweet and Sour Pepper Dip on one side and the dates and tamarind chutney on the other side.
Place about 2 tbsp of the stuffing inside.
Sprinkle a little of chopped onions, sev and coriander on the stuffing and seal the pav slightly by pressing the two sides together gently.
Heat a griddle and melt a small knob of butter on it.
Place the stuffed pav on it and toast till the under side is golden.
Serve immediately.

Repeat for the remaining stuffing and bread to make some more dabelis.
For further details about Mother’s Recipe Innovative Recipe Challenge, Visit the following links-
http://mothersrecipe.com/ 
https://www.facebook.com/imissmymothersrecipe?fref=ts

How To Make Strawberry Compote

By 10 Comments

Strawberrycompote is nothing but fresh strawberries hulled and then cooked in sugar syrup with some flavoring agents. The result is a gorgeousruby red syrupy dessert that can be enjoyed on its own or spread on pancakes, drizzled on ice creams and waffles or blended intogranitas, smoothies andsorbets. Which ever way you want to enjoy strawberrycompote, all it offers is sinful deliciousness. And that too in less than 20 mins in the kitchen. If you take the microwave route, the time is reduced by another 10 mins. So, what s not to love in this strawberrycompote? Most importantly, it converts all strawberry haters into ardent fans. My H became a convert after he had a lick of the ladle.

I actually made two batches of the compote. The first one in the microwave and this batch on the stove top. While i did find making this in the microwave quicker, i somehow am more fond of the stove top method only because my house is filled with that strawberry fragrance even before its done. I ll share the microwave method in another post but for now, i guess you all have to be content with the stove top method. How does it matter when you will have a jar of ruby red strawberry compote at the end of it all?

Recipe For Strawberry Compote
( Learn how to make Strawberry Compote, a simple syrupy dessert with fresh strawberries)
 

Prep Time: 5 mins
Cook Time: 10 mins
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Course: Dessert, Sauce, Spread
Cuisine: International ( European/ Continental)
Serving Suggestions: 

Ingredients

Strawberries 1.5 c hulled
Caster sugar 1/4 tbsp
Vanilla extract 1 tsp
Water 2 tbsp

Directions

In a large pan, combine all the ingredients and cook on medium flame.
Keep stirring and breaking down the fruit gently as the mixture cooks.
Switch off flame once the mixture thickens and begins to stick to the sides of the pan.
Let cool completely.

Keep refrigerated in an air tight container and use as required.

Hot Sweet And Sour Pepper Dip

By 2 Comments

First and foremost, my apologies. This post has been in the doing for a long time now and it also happens to be the one that announces the winners of my birthday giveaway. I am not going to give any excuses in the name of Little A. Lets just say, this post did not happen because i had some sort of writers’ block. Or simply because i did not know what to write. So, before i get on to the recipe, here are the winners. Hearty congratulations to Beulah Arun of Full Scoops  for winning the Pondicherry Kitchen book and Sathya Priya of My Kitchen Odyssey for winning theSanjeev Kapoor cookbook “Biriyani and Rice Recipes”. Thank you everyone who participated in the giveaway.

Now, for the recipe part. This recipe is a classic example of fusion indian cooking. A few days back, Mother’s Recipe sent me a hamper with some of their product samples and asked me to come up with an innovative recipe using one of them. Among the many samples that i received was the Gujarati Gor Kheri pickle. Now, honestly, i m that super spicy eyes and nose watering pickle sort of girl. So, a sweet pickle doesnt appeal much to me. In the pickle sense that is. Which is when i decided to use the pickle in a recipe of my own and give it a sort of middle eastern touch. This dip is the outcome of all that thinking. I also used this in another recipe which i ll be posting very soon. In the meanwhile, if you all have some Gor kheri at home, then do try making this dip.

Recipe For Hot Sweet And Sour Pepper Dip
( Learn how to make a Hot Sweet And Sour Dip with Peppers and Gor Kheri Pickle)
 
Prep Time: 10 mins
Cook Time: 20 mins
Serves 2 to 3 
Allergy Info: Vegan, Gluten free, Soy free
Course: Dip, Spread, Accompaniment
Cuisine: International ( Fusion of Indian and Middle Eastern Cuisine)
 
Ingredients
Mini sweet peppers 4 to 5
Garlic 1  small bulb
Almonds 1/4 c
Sesame seeds 1 tbsp
Paprika 1 tsp
Parsley 1 tbsp chopped finely
Mothers Recipe Gor Kheri Pickle 2 tbsp
Olive oil 2 tbsp
Lemon juice 1/2 tbsp
Salt to taste
Note:
In case you dont find mini sweet peppers near where you live, you can substitute them with regular red and yellow peppers.
You can use any other toasted nuts like pistachios or walnuts in the place of almonds for a variation.
Add lemon juice just before serving.
This dip keeps well for 4 days when refrigerated
Directions
Preheat oven to 180 C.
Coat peppers with oil generously and wrap them in foil.
Chop heads of the garlic bulb and drizzle olive oil on the exposed head.
Wrap the garlic in foil.
Place the peppers and garlic on a baking tray and roast in the preheated oven for about 20 mins.
Once done, remove peppers and garlic from foil.
Peel the roasted garlic and keep aside the cloves.
Let cool the peppers and garlic.
Toast the almonds and sesame seeds on high in the microwave for about 2 mins.
Let cool.
Once cool, place the roasted peppers, toasted almonds and sesame seeds, 1/2 tbsp chopped parsley, Gor kheri pickle, paprika and salt in a blender and blend to a smooth paste.
Once done, transfer to a bowl.
Mix in the remaining parsley leaves and lemon juice to the dip.
Drizzle some olive oil and sprinkle 1/4 tsp paprika.
Serve as an accompaniment or a dip for a crudite platter.
Do check out http://mothersrecipe.com/ and https://www.facebook.com/imissmymothersrecipe?fref=ts for more details about the contest and their products

Carrot Radish Cucumber Salad Recipe

By 2 Comments

We always have a platter of raw veggies to eat during lunch or dinner. Itdoesnt happen for breakfast but the platter is a must during lunch or dinner. And our favorite vegetable to throw in to that platter is pepperyDaikon radish. It is almost like poetry when sweet carrots, peppery radishes and slightly sweet and slightly sour cucumbers come together in a salad. Whileidont make a salad on all days,i tend to fix an easy one wheni really get lucky with time. This salad is typically one of those, essentially needs no thinking, extensive prepping and dressing.Its a complete no brainer which even a kid can put together in no time. And this works well for a party too as you can always make it ahead and stick it in the fridge.

Recipe For Carrot Radish Cucumber Salad
( Learn how to make Carrot Radish Cucumber salad with an easy dressing)

Prep Time: 10 mins plus chilling time
Cook Time: Nil
Serves 2 
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Course: Starter, Sides, Accompaniment
Cuisine: International 

Ingredients

Daikon radish 1 medium sliced thinly
Carrot 1 medium peeled and sliced
Cucumber 1 medium sliced thinly

For The Dressing

Balsamic vinegar 1 tbsp
Olive oil 2 tsp
Water 1 tbsp
White pepper powder 1/4 tsp
Salt to taste
Sugar a pinch
Lemon juice 1/4 tsp
Coriander/ Cilantro 2 tbsp chopped finely

Note:

1. I have used balsamic vinegar here as it balances the salad well. In case you dont have that, use any fruit vinegar. But regular vinegar wont work well here.
2. Substitute olive oil with any oil of your choice but EVOO is not recommended.
3. You can substitute coriander with parsley for a different taste

Directions

In a bowl, combine all the ingredients for the dressing and mix well until well incorporated.
Arrange the slices of vegetables in different layers on a plate.
Now, pour the dressing evenly over the vegetables.

Cover and stick in the fridge till ready to serve.

Chettinad Koorka Kizhangu Kuzhambu Recipe

By 3 Comments

My mom has a neighbor who hailsfromKaraikudi, a famous place for all things yummy.Karaikudi s popularforChettinad recipes and my neighbor aunty indulges me with her supersoftvellaiappams,pachaithenkuzhal,pumpkinkuzhambu andthiskurkakizhangukuzhambueveryPongal. I m so used to eating her spread every year that even if aunty forgets or takes  a little while,i call her across the yard and ask her where my share is. I have been admonished many a time for thisbyamma but hey,i mafoodieandisimplycant pass up that platter.

Until a few days back, the thought of even trying this kuzhambu had not crossed my mind. But then suddenly, i had this craving to eat that kuzhambu and as luck would have it, i even spotted the yams here at a Tamil grocers’. After picking up a good 1/2 kg of kurka kizhangu which is poor yam in english, i came home with my mouth watering just at the thought of eating that kuzhambu. This is just an easy version of the kuzhambu but after a very deep, very gluttonous  conversation with my co sister, i discovered that a special spice blend is added to this and i have also the recipe for the same. I shall share that recipe soon but in the meanwhile, i must say, this version is no less. So, make this for your Pongal spread this year and have a great time.

koorka kuzhambub2

Recipe For Chettinad  Koorka Kizhangu Kuzhambu
( Learn how to make Koorka Kizhangu Kuzhambu, a tangy Chettinad style stew made with poor yam)

Print Recipe
No ratings yet

Chettinad Koorka Kizhangu Kuzhambu Recipe

A spicy and tangy stew from Chettinad Cuisine using Koorka Kizhangu, also known as Poor Yam
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Kuzhambu
Cuisine: Chettinad
Servings: 2
Author: Anusha Praveen

Ingredients

  • Koorka kizhangu/ Poor Yam 1/4 kg
  • Tamarind a small gooseberry size ball
  • Hot water 2 cups
  • Jaggery 2 tbsp grated
  • Sambar powder 1 tbsp
  • Coriander powder 1 tsp
  • Red chili powder 1 tsp
  • Shallots 12 to 15 finely chopped
  • Garlic 4 to 5 cloves chopped
  • Rice flour 2 tsp
  • Water 2 tbsp
  • Oil 2 tbsp
  • To temper
  • Sesame oil 2 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Fennel seeds 1 tsp
  • Cumin seeds 1 tsp
  • Hing a small pinch
  • Curry leaves a sprig
  • Dry red chili 1

Instructions

  • Soak the tamarind in hot water for 20 mins.
  • In the meanwhile,Clean the yam thoroughly and pressure cook for 2 to 3 whistles.
  • Once done, peel and slice the yam and set aside.
  • Extract tamarind water from the soaked tamarind and discard pulp. Set aside.
  • Heat a pan with 2 tbsp oil and add the shallots and garlic.
  • Fry till light brown.
  • Now add the yam and fry till golden.
  • Add the tamarind extract, salt and jaggery and let it simmer till raw smell of tamarind goes away.
  • Bring down the flame to a medium low.
  • Now, add the chili powder, sambar powder and coriander powder and mix well.
  • Dissolve rice flour in 2 tbsp water and add this to the mixture.
  • Let the mixture simmer till it thickens.
  • Once done, switch off flame.
  • Heat a pan with sesame oil.
  • Pop the mustard and follow with cumin seeds, fennel seeds, curry leaves, hing, red chili and urad dal in that order.
  • Wait for the dal to brown a bit.
  • Once brown, add this to the kuzhambu and mix well.
  • Serve hot.

Notes

1. In case you dont find Koorka Kizhangu or Poor yam, you can make this with regular yam.
2. Addition of garlic is optional but recommended
3. Make sure you cook the yam thoroughly in tamarind or it may cause itching.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Varagu Arisi Sweet Pongal

By 2 Comments

My recent love affair with millet reached a new high wheni made this sweetpongal withkodo millet and palm sugar candy. I now doubt ifi will ever makepongal the regular way. Honestly,i did not expect it to turn out this delicious thati may begin doubting the traditional way of makingpongal.

This version of sweet pongal is slightly different from the regular pongal recipes. It uses palm sugar candy in place of jaggery and refined sugar. I have never experimented with palm sugar candy before and for the first time, i was stumped with the taste. If processed food is not your take and you love millet just like me, then do try this kodo millet pongal with palm sugar candy.

Recipe For Varagu Arisi Sweet Pongal
( Learn how to make Pongal with Kodo millet, palm sugar candy and mung bean lentils)
 

 

Serve hot.

Print Recipe
No ratings yet

Varagu Arisi Sweet Pongal

A sweet lentil and millet dish with kodo millet and palm sugar candy. Gluten free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: South Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Kodo millet 1/2 c
  • Moong dal/ Pasiparuppu/ Mung bean lentils 1/4 c
  • Palm sugar candy/ Panam Kalkandu 1.5 c powdered coarsely
  • Coconut milk 1/2 c see notes
  • Ghee 4 tbsp
  • Cashew nuts 2 tbsp broken
  • Cardamom powder 1 tsp
  • Raisins 2 tbsp

Instructions

  • Wash millet and moong dal thoroughly with water.
  • Combine the millet, moong dal and 1.5 c of water and coconut milk and pressure cook till mushy. Takes about 6 to 7 whistles.
  • Once pressure is released, mash the mixture well
  • Now, add the powdered palm sugar and mix well.
  • Return the cooker to the stove and continue to cook the mixture on a medium low flame for about 5 mins.
  • In the meanwhile, heat ghee in a pan.
  • Add cashews and fry to a golden brown.
  • Drain and add this to the pongal.
  • In the same pan, add cardamom powder and raisins and fry till the raisins fluff up.
  • Add this to the pongal along with the ghee.
  • Mix well.
  • Add 2 tbsp ghee at the last to the pongal in the end and mix thoroughly.
  • Switch off flame.

Notes

1. Make sure you powder the palm sugar coarsely before using.
2. Addition of coconut milk is optional but recommended. In case you dont have it on hand, substitute with regular milk.
3. Use freshly extracted first pressed coconut milk for best results. The tetra pack coconut milk is not recommended

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Kanchipuram Idli Recipe

By 1 Comment

I have a thing for KanchipuramIdlies. As they are the only kind Mr.P enjoys. Wheni made this for the first time, little didi expect him to enjoy them. Well, he did not. But the second time around,i guess that thing called ” acquired taste” played the cards well. I have no idea what happened but a few days back, wheni made this for dinner, replete with peppercorns, cashews and all,i could not hear any complaints or arguably disgusting noises. So, that s it. One battle won. I m sure my MIL would do a happy dance ifi told her that her idly hating sonate these without a grumble.

That story apart, Kanchipuram idlies themselves are like poetry in the world of Idlies just like Masala Dosas are in the Dosa world. Even though the building blocks for an ordinary idlies and this are almost similar, the beauty in a Kanchipuram Idly lies in the addition of various spices, particularly the fiery black pepper and the earthy cumin. Lets not forget the ginger. All this with the crunch of cashews does wonders to this humble recipe. The next time when you are bored of regular idlies, try making these Kanchipuram Idlies. You can also serve them with a good chutney by the side as a starter.

Recipe For Kanchipuram Idli
( Learn how to make Kanchipuram Idli Recipe, a kind of idli with peppercorns and cumin)

 

Print Recipe
No ratings yet

Kanchipuram Idly Recipe

Steamed rice and lentil cakes with pepper corns and cumin. Makes a great breakfast when served with coconut chutney and sambar. Can be made vegan and gluten free.
Prep Time1 day
Cook Time20 minutes
Total Time1 day 20 minutes
Course: Breakfast/ Brunch
Cuisine: South Indian
Servings: 18
Author: Anusha Praveen

Ingredients

  • Parboiled rice 3/4 c
  • Raw rice 3/4 c
  • Husked whole urad dal 3/4 c
  • Cumin seeds 2 tsp
  • Peppercorns 2 tsp
  • Ginger grated 1.5 tbsp
  • Curry leaves 2 sprigs
  • Cashews 3 tbsp broken
  • Ghee refer notes 2 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 2 tsp
  • Salt to taste

Instructions

  • Soak rice and dal together for about 6 hours.
  • Grind to a coarse paste adding enough water.
  • Add salt, mix well and let it ferment till sour. This can take anywhere between 12 to 18 hours depending on the weather.
  • Once fermented, mix well again with a whisk.
  • Heat a pan with ghee.
  • Add cashews and fry to a golden brown.
  • Drain and add to the batter.
  • Now, in the same pan, using the same ghee, pop the mustard and follow with the remaining ingredients.
  • Wait till the peppercorns begin to burst.
  • At that stage, add this mixture to the batter and mix well.
  • Grease idli moulds with oil or ghee.
  • Pour a ladle of batter in each cavity and steam in an idli cooker for 12 to 15 mins or until done.

Notes

The batter for this recipe must be coarse like that of semolina.
The batter must not be too thick or too runny. When you pour a ladle of batter, it must be free flowing.
You can also add coconut bits to the batter.
Skip the ghee and use vegetable oil for a vegan version.
Its very important for the batter to become sour or else the idlies wont taste good.
Traditionally, these idlies are cooked in a deep plate like vessel or in small cups. The picture shows idlies that i made in a small deep plate. But i found that the batter cooks quickly in a traditional idli mould. So feel free to make your choice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Arachuvitta Vathal Kuzhambu Recipe

By 3 Comments

If you are a South Indian and a TamBrahm at that, you will understand how we folks are particular about our kuzhambu.I m not a TamBrahm but i m a brahmin who grew up eating pretty much everything vegetarian and vathal kuzhambu or vatral kuzhambu has been an integral part of my meals since childhood. While many people prefer the short cut vathal kuzhambu, i love this version which uses freshly ground spice powder.
I came upon this version while having a deepfoodie conversation with my aunt. Apparently, her sis in law gave her this recipe and she gave it to me. The original recipe did not get my attention the first time. So, the next time around,i made a few changes and bang on! thevatralkuzhambu pot was empty after lunch. If you are looking for an authenticvathalkuzhambu recipe with the goodness and fragrance of fresh ground spices, then this is it. This is thatvathalkuzhambu recipe that will make anyTambrahm and nonTambrahm s tongue sing.


Recipe For Arachuvitta Vathal Kuzhambu
( Learn how to make Arachuvitta Vathal Kuzhambu Recipe, an authentic Tam Brahm recipe that is made with freshly ground spices)

Print Recipe
No ratings yet

Arachuvitta Vathal Kuzhambu Recipe

A tangy stew made with sun dried vegetables. Vegan
Course: Kuzhambu
Cuisine: TamBrahm
Author: Anusha Praveen

Ingredients

  • For the Kuzhambu
  • Tamarind a small gooseberry size ball
  • Hot water 1 c
  • Shallots 7 peeled and sliced
  • Dry red chilies 2
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1 tsp
  • Curry leaves a sprig
  • Jaggery 1 tbsp grated
  • Salt to taste
  • Sesame oil 2 tbsp
  • Hing a large pinch
  • For the Spice powder
  • Toor dal/ Thuvaram paruppu/ Split pigeon pea lentils 1 tbsp
  • Urad dal 1 tsp
  • Pepper corns 1 tsp
  • Fenugreek seeds 1/2 tsp
  • Dry red chili 1
  • Oil 1 tsp

Instructions

  • Soak tamarind in the hot water. Set aside.
  • In a pan, add 1 tsp oil and roast all the ingredients mentioned under the For The Spice Powder head until the dals turn light brown and aromatic. Let cool.
  • Once cool, grind to a fine powder.
  • Extract tamarind juice from the soaked tamarind and discard the pulp.
  • Heat a pan with 2 tbsp sesame oil.
  • Splutter mustard seeds and add fenugreek seeds, hing, red chilies and curry leaves next.
  • Now tip in the sliced shallots and fry till translucent.
  • At this stage, add the tamarind extract, jaggery and salt and mix well.
  • Let the mixture simmer till the raw smell of tamarind goes away. Takes anywhere between 5 to 7 mins.
  • Once done, turn down the flame to the lowest and add the spice powder and mix well, stirring continuously to avoid lumps.
  • Crank up the heat to a medium high and simmer further for about 3 to 4 mins.
  • Once done, serve hot.

Notes

You can substitute shallots with sun dried vathal of your choice for a no onion no garlic version.
The addition of jaggery is a must or you will find the kuzhambu too tart.
Use sesame oil for best results.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Cauliflower Pakoda Recipe

By 3 Comments

If its winter then it definitely means the deep fried food monster that has hibernated since summer in me has awoken. Somehow, for reasons unknown, i suddenly give up on being that health freak who loads up her dinner plate with salads, come winter. Maybe its the nip in the air. Or maybe that fragrance that fills up my kitchen while i make some crispy bondas filled with the newest of potatoes and the greenest of peas. Or perhaps its the bountiful produce that i come by only during winter. But whatever it is, once the monster is awake, it has to be sated or it simply wont do. The H understands how this phase works. If i do not heat my wok to fry away, i ll transform into this zombie and begin obsessing about how fat is essential to keep my skin nice and shiny during winters. So, yes he lets me do the frying and i let him do the eating. And when i m not too tired after all the frying, i ll probably cuddle up next to him to pinch off a bite or two from his plate. That s how it works in this Praveen household. We love deep fried in winter. Period. Hey, sorryi cant say period now. We love seasonal producedeep fried in winter. Period. Yup, this sounds better.

 Cauliflowers are all over the markets now. Big heads of glorious white swathed in crunchy green leaves. Delight. I mean, what can one not make with cauliflower? Its such a versatile vegetable and yet, sometimes so underestimated. While the Gobi 65 and chili gobi are very popular recipes in India, there are umpteen other ways to eat cauliflower and these pakods just happen to be one of them. These are a lovely snack by themselves on a cold wintry evening or you can fry them up and serve as a side for lunch or dinner. Whatever you do, i promise, this will take you to that glorious glorious deep fried heaven.

Recipe For Cauliflower Pakoda
( Learn how to make Cauliflower Pakoda, a tempura style fritter made with cauliflower dipped in chickpea flour batter)
 

 

Print Recipe
No ratings yet

Cauliflower Pakoda Recipe

Cauliflower Florets dunked in batter and deep fried to golden. This is always equal to bliss
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Snacks
Cuisine: Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Cauliflower florets 3 c
  • Salt a pinch
  • Turmeric powder 1/2 tsp
  • Water 6 c
  • For The Batter
  • Besan/ Kadala Maavu/ Chickpea flour 3/4 c
  • Rice flour 1 tsp
  • Corn flour 1 tsp
  • Baking soda a small pinch
  • Curry leaves a sprig
  • Grated ginger 1 tsp
  • Red chili powder 2 tsp
  • Salt to taste
  • Water as required
  • Oil for deep frying

Instructions

  • Bring to a rolling boil 6 c of water along with salt and turmeric.
  • Switch off the flame.
  • Dunk the florets in the water in such a way that they are completely immersed.
  • Close and let rest for 2 mins.
  • After two mins, drain water completely and dry the florets on kitchen towels.
  • For the batter, add all the dry ingredients in a large mixing bowl.
  • Whisk well.
  • To this, add water gradually and make a runny batter like that of batter made for frying bondas. I used about 1/2 c water here but it really is eye balling.
  • Once done, heat oil for deep frying,
  • Dip the florets in the batter and coat them well.
  • Fry them in batches of two to three until golden brown.
  • Drain on kitchen towel.
  • Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Spiced Apple Jam Recipe

By 1 Comment

I am not a big fan of savory dishes that are laced with some amount of sweetness. Lets just say, i love my spicy dishes spicy and sweet ones sweet. And i m not the ” Canning, Preserving, Freezing” momma either. But then Aparna posted this Jam recipe and totally inspired me to use up the last few apples left on my counter. I did not follow her recipe to the T but made a few inclusions and exclusions to this recipe. I found that this jam works very well with those soft apples that you get in the market as they cook quickly and easily. But sometime soon, ifi m lucky to spot some tangy granny smiths here, i ll try my hand at this jam with them too.

This  Spiced apple jam recipe tasted delicious with some hot phulkas and we also  spread it on our breads along with some cheese. The salty cheese, the slightly spicy yet sweet jam did wonders to our morning breakfast. Plus this also makes a great holiday gifting option. So, get your mason jars out and start simmering those apples away.

Recipe For Spiced Apple Jam
( Learn how to make Spiced Apple Jam Recipe, a spread made with homemade spice mix and apples)
 

 

Print Recipe
No ratings yet

Spiced Apple Jam Recipe

An easy way to make jam with apple and an assortment of spices. Gluten free.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Condiment
Cuisine: Continental
Servings: 1 bottles
Author: Anusha Praveen

Ingredients

  • Apples 6 medium ones peeled cored and chopped into little pieces ( see notes)
  • Apple peels 2 to 3 see notes
  • Butter 2 tbsp
  • Sugar 1/2 c see notes
  • Grated ginger 1 tbsp
  • Lemon zest 1 tbsp
  • Lemon juice 1 tbsp
  • Nutmeg 1/2 tsp grated
  • Salt a pinch
  • For the Spice Mix
  • Coriander seeds 1 tbsp
  • Cloves 3
  • Cinnamon stick 1"
  • Fennel seeds 1/2 tsp
  • Dry red chilies 2 to 3

Instructions

  • In a pan, dry roast the ingredients required for the spice mix until just aromatic. Let cool and grind to a smooth powder. Set aside.
  • In a mixing bowl, toss together the apple bits, lemon juice and salt and set aside.
  • Heat a small pressure cooker with 1 tbsp butter.
  • Once the butter melts, add the apples and stir them till they are coated with the butter.
  • Add about 1/4 c of water to this along with the sugar and mix well.
  • We are not making sugar syrup here. The idea is to just dissolve the sugar well.
  • At this stage, tip in the lemon zest, ginger and nutmeg and mix well.
  • Turn the heat to a medium low and let the mixture simmer.
  • When the mixture simmers, add the apple peels and the spice powder and mix again.
  • Now, all you have to do is just wait, stir some, wait and stir some until the jam cooks completely.
  • For this, you need to keep stirring the jam in between and let the jam cook until you see no apple bits.
  • When the jam has cooked to a complete mush, remove the peel and mix in the remaining butter.
  • Once done, let cool completely.
  • Transfer to clean sterilized jars and enjoy

Notes

1. Pick soft apples preferably as they cook faster and easily.
2. Make sure you sterilize your canning jars well before you begin making the jam.
3. Use dark brown sugar or muscavado sugar for a deep brown color jam.
4. This jam does not use any pectin and instead relies on the pectin in the apple peel. What i did was left the peel on in one apple. We happen to love apple peels and that s why. If you dont want to do that, reserve a few peels and add to the jam. Remove them once the jam is done

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Filed Under: DIY

Green Garlic Paratha Recipe

By 3 Comments

Do you know what is to love about that short span of time between autumn and winter? You get the best of both in this short while. Ripe plump deep red tomatoes, bunches of crisp spinach, snowy whiteDaikon radishes, fragrant oranges, chubby sweet potatoes and bunches of  fresh green garlic. If you are a garlic lover and have not tasted green garlic yet, this post is going to change your life. Its going to make you love garlic with a passion, well heightened passion, that is.

I have not had the fortune to come across green garlic while in South India. But the western and north India is a different story altogether. You step into the local farmer’s market and you are greeted by an assortment of fragrances and flavors but the fresh mint and young green garlic are the magic here. The fresh mint for that gorgeous green and green garlic for those tender white roots in the bottom and crisp pungent stalks on the top. I really have no idea how this is used in the Gujarati cuisine. But i decided to experiment with this in a few recipes. The first in that venture are these parathas that i made using tender green garlic shoots. I did not use the white bulbs and reserved it for another recipe. And these tasted garlicky, delicious and gratifying to the winter soul. This is not a stuffed paratha so it must prove easy to make even for newbie cooks.

Recipe For Green Garlic Paratha
( Learn how to make Green Garlic Paratha Recipe, a vegan flatbread flavored with tender green garlic shoots)


Prep Time: 10 mins
Cook Time: 15 mins
Yields 10 medium parathas
Allergy Info: Vegan, Vegetarian, Soy free, Nut free
Course: Mains, Breads
Cuisine: Indian ( North)

Ingredients

Whole wheat flour 2 c
Tender green garlic shoots 1/2 c chopped finely
Green chilies 3 minced finely
Coriander leaves 3 tbsp chopped finely
Salt to taste
Oil 2 tbsp plus more to cook
Water as required to knead
Wheat flour for dusting

Note

1. You can also add one finely chopped onion to the dough for a variation.
2. Addition of sesame seeds is recommended if you want a slight crunch to your parathas.

Directions

In a mixing bowl, combine wheat flour and salt using a whisk.
To this add the chopped garlic, chilies and coriander and mix again until the flour has coated the herbs well.
Make a well in the center of this mixture.
Pour the oil in the well.
Now addd water gradually and knead to a make a smooth soft dough. I should say it takes about 1/2 c to 2/3 c water to reach this stage.
Once done, divide the dough into 10 equal parts.
Shape each part into a smooth ball.
Now, to roll the parathas flatten a ball of dough slightly with your hands, dust lightly with flour and roll into a thin circle that s about 7 inches in diameter.
Repeat for the remaining dough.
Heat a girdle.
Place the rolled paratha on the tawa and cook for about 30 secs.
Flip, smear a little oil on the cooked side.
Cook for another 30 secs.
Again flip and smear oil on the other side.
Now, flip again and cook for 10 secs more.
In a similar fashion, cook the rolled out parathas.
Once done, serve hot with pickles.

Custard Powder Cookies Recipe

By 4 Comments

Its going to be Christmas very soon. Its that time of the year when we all bring out those bars of dark chocolate, balloon whisks and candied peel, stock up on the flour and butter and hunt up super market aisles for cute gifting ideas.  And its also that time of the year when there is a nip in the air and you want to bring out those cozy woolens that you bundled and buried away last winter. The evenings are colder and obviously call for hot chocolate or steaming hot cups of tea and coffee. What better way to enjoy these chilly evenings and the approaching Christmas time other than with cookies?

custard powder cookies

IMHO, custard powder cookies are by far the easiest, coolest and tastiest handmade gifts that you can give anyone for Christmas. You may say homemade chocolates are better but hey! have you ever tried tempering chocolate? Phew! Calls for umpteen vessels, a silpat preferably and messy hands. Gee! I like buying homemade chocolate anyday even if its not going to be homemade technically. Who cares? You want chocolate, right? But cookies. No. They are totally different. There is this amazing feeling when you get while shaping those balls of cookie dough and popping them in the oven. The fragrance that floats by your nose and in your whole house plus the nosy neighbor who peeks in to ask, ” Bake kar rahe ho kya?” has its magic. Believe me.Coming to custard powder cookies, i have no idea if you get custard powder in the US or UK. Sorry but some things are so Indian. Like chai, tamarind and then custard powder. I m not even sure if there is a substitute. For all other folks, if you get custard powder wherever you live, then please make some of these cookies this Christmas. These are wonderfully crunchy with a slight chewy middle and loaded with vanilla flavors. Dust them with icing sugar for a more wicked treat or tie them up prettily with a ribbon and gift them away. Either ways, i m sure you will love them and will make them Christmas or not, Winter or not. After all, a good cookie must be made any time and enjoyed every time, right?

Recipe For Custard Powder Cookies

( Learn how to make Custard Powder Cookies, simple cookies with custard powder and butter)

 

Prep Time: 40 mins
Cook Time: 10 mins
Makes 16 medium cookies
Allergy Info: Vegetarian, Nut free, Soy free
Course: Dessert, Snack
Cuisine: International

Ingredients

custard powder cookies

All purpose flour 1 c or 125 g
Softened butter at room temperature 1/2 c or 115g
Custard powder ( Vanilla flavor) 1/4 c
Vanilla extract 1 tsp
Powdered sugar 3/4 c
Salt a pinch
Cold Milk 1 tbsp( See notes)
Icing sugar 1/4 c for dusting

Note:

If you find the mixture too dry, add the milk and continue to knead the dough. Or skip the milk entirely.
You may also substitute milk with ice cold water.
Dont bake the cookies for more time than mentioned. The cookies look soft when you take them out of the oven but harden when cooled.

Directions

In a mixing bowl, cream together butter, vanilla and sugar until creamy.
Set aside.
In another bowl, place the flour, custard powder and salt and mix well using a fork. Actually sifting works better but i was lazy so just took the fork route.
Now, add the flour mixture to the butter mixture and mix well using a fork or a spoon until the mixture is crumbly but all the flour and all the butter have merged well into each other.
Knead the dough using your hands until smooth.
Refrigerate the dough for 20 mins.
Preheat oven to 180 C.
Divide the dough into 16 parts.
Now shape each part into a small ball by gently rolling it between your palms.
Place each ball on a cookie tray about an inch apart.
Slightly flatten the top of the ball with a fork. This step is completely optional but the fork technique gives those stripes on the cookies and make them look extra cute.
Now bake in the preheated oven for 10 mins.
Once done, remove and let cool completely.
The cookies become harder and crunchier on cooling.
Once cool, dust them with icing sugar.

custard powder cookies

Enjoy these custard powder cookies with a cup of hot cocoa or some coffee.

Almond Cashew Kheer Recipe

By 6 Comments

How To Make Almond Cashew Kheer?

ALMOND CASHEW KHEER-  AN EASY DELICIOUS DESSERT WITH CASHEWS AND ALMONDS. 

ALMOND CASHEW KHEER
Its birthday week here at Tomato Blues. I just wont say whose birthday it is, okay? Lets just say its celebration time here and to bring on the festive mood, i decided to share this ridiculously easy kheer recipe. For once, i actually decided to let go of the new vegan gluten free fad that i have stuck to in the recent past. After all, a little dessert with lots of ghee is plenty of indulgence if done once in a while.

Because its birthday time and because little A is here, i will share the recipe first and then go on to the giveaway. This recipe is a no brainer dessert recipe that can be eaten hot, warm or cold. Its the onset of winter in most places in the world. So where ever you live, make some almond cashew kheer and enjoy it warm if the weather has that nip in the air. Or if you happen to live in a mundane city ( do cities get called mundane? i m not sure. But anyways, for lack of a better word) like me, then chill this in the fridge and eat it as many times as you want. Only make sure your husband doesnt catch you eating his share. ( That s what happened in the Praveen household, by the way)

ALMOND CASHEW KHEER
In case you decide that you will still be vegan after reading this recipe, then use coconut milk in place of regular milk and skip the clarified butter entirely in this recipe. But, i m warning you, it will not taste the same. Yeah, this recipe s not vegan friendly but hey! i just realised that it is gluten free. You can make this ahead for a party or Thanksgiving for that matter and leave it in the fridge. It will keep well for 2 days. Lets get the stove cracking, shall we?

Recipe For Almond Cashew Kheer
( Learn how to make Almond Cashew Kheer, a simple dessert with almonds, cashews and milk)
 

Prep Time: 20 mins
Cook Time: 15 mins
Serves 2 generously ( Easily doubled)
Allergy Info: Gluten free, Vegetarian, Soy free
Course: Dessert
Cuisine: Indian 

Ingredients

Almonds 1/2 c  Blanched and Peeled
Cashews 1/2 c
Raisins 1/4 c
Cardamom powder 1/2 tsp
Ghee ( clarified butter) 1/4 c
Full fat milk 2.5 c
Condensed milk 1/4 c
Sugar 1/2 c

Note:

1. For instructions on how to blanch and peel almonds quickly, click  here
2. Using full fat milk gives a creamy texture to the kheer and its strongly recommended.

Directions

Grind together the almonds and cashews coarsely adding about 1/4 c of milk. We just dont want a smooth paste. A few bits lurking here and there will add a nice crunch while eating.
Once done, heat a thick bottomed pan with the ghee.
Now, add the raisins and fry till fluffed up and golden.
Drain.
To the same pan, add cardamom powder and saute for 10 secs.
Turn off the flame.
Immediately tip in the ground paste and stir well.
Turn on the flame to a medium and constantly stir the mixture until it absorbs all the ghee. Takes about 7 mins
At this stage, add the sugar and condensed milk and mix well.
Turn down the flame to the lowest and let simmer for about 5 to 6 mins.
Now add the milk and mix well.
Simmer further for 5 mins on medium flame.
Add the raisins at the end and mix well.
Serve hot or cold.
And that s it. The kheer is done.

Avarakai Poriyal | Broad Bean Curry

By 1 Comment

When i looked back at the last couple of weeks in my life, i was alarmed. I found that all my free time ( which clocks to about an hour a day) has been spent gawking on Instagram and Pinterest while the blog here has been dying a slow death. I had planned on hitting the publish button twice a week earlier but even starting a post seems impossible these days with this new addiction. Lets not forget those innumerable stares that i get from the better ( read bitter) half these days for obviously not spending “we time” with him. With that realization hitting below my belt, i decided that i must sit down and write a post. And i really wanted that post to be one that featured a comfort food recipe.
 This avarakai curry which is nothing but broad beans stir fry is a childhood favorite. My mom makes this in a simple way by just adding coconut. But i ve added my own touches here and there in the long run since i started cooking and now this version is a family favorite. By the way, the family still is the husband and me until little A grows up enough to savor beans( which ,at the moment, seems like it may take forever). Use fresh broad beans or substitute them with field beans for this stir fry. Frozen ones dont work well. Besides, fresh produce always tastes delicious. The recipe is very simple in the sense that it banks on the flavors of the vegetables and lentil used. I deliberately avoid using spices in certain recipes just to enjoy the authentic flavor of the vegetables used and this is just one of them.

Recipe For Avarakai Poriyal
( Learn how to make Avarakai poriyal, a simple stir fry using Indian broad beans, toor dal and coconut)
 
Prep Time: 10 mins
Cook Time: 30 mins
Serves 2 generously 
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Course: Accompaniment, vegetable, Sides
Cuisine: Indian ( South)
Serving Suggestions: Steamed rice, Taro Root Pulusu, Onion Rasam
 
Ingredients

Broad beans ( Avarakai/ Papdi) 1 c chopped
Toor dal 2 tbsp cooked
Freshly grated coconut 2 tbsp ( see notes)
Ginger 1/2 tsp grated
Curry leaves a sprig
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Dry red chilies 2 torn ( See notes)
Oil 2 tsp
Salt to taste

Note:

1. I cook the beans on high in the microwave for 8 mins until they are fork tender. You can also pressure cook them for one whistle or cook them on stove top until tender. Take care not to cook them to a mush. The beans lend a lovely texture to the stir fry and mushy beans wont work well here.
2. Frozen coconut thawed to room temperature works well too but desiccated wont do.
3. You can use 2 green chilies instead of red for a different flavor.

Directions

Pressure cook toor dal with 1/4 c water till done. Set aside.
At the same time, cook the beans with just enough water in the microwave on high for 8 mins. ( see notes)
Once done, drain water from dal and beans and set aside.
Heat a pan with oil.
Pop the mustard.
Turn down the flame to the lowest and throw in the urad dal, curry leaves, chilies and grated ginger along with the turmeric and saute till dal turns a light brown.
Now tip in the beans and dal and mix gently.
Add salt next and combine well.
Turn off the flame and add the grated coconut.
Mix gently but thoroughly.

Serve hot. ( see beginning of the recipe for serving suggestions)

Kuthiraivali Ven Pongal Recipe

By 1 Comment

Millets are not new in India unlike the West.Indianshave been enjoying the goodness of millets since ancient timesandits not a big wonder that we are one of the largest millet cultivators in the world. While finger millet, foxtail millet and pearl millet are the most common millets in India, the lesser known millets such as barnyard millet, little milletandkodo millet are equally nutritious but have been ignored for a long time. These days, millet eating has gained momentum, thanks to the West. And indians have joined the band wagon too. I m no exception.

Even though finger millet and fox tail millet are a regular in my house, kodo and barnyard millets are relatively new to me. When i began my hunt for these millets in Vadodara, i had no idea where i could find them. Only to be handed over packets of these to me by my grocer, those packets that had stared at me every single time when i had visited the store in the name of moriyo and kodri. Only i did not know they were gujrati names for barnyard millet and kodo millet respectively. Needless to say, i was overjoyed that healthier food options were at a stones throw from me. I began experimenting with these millets by replacing the rice in a recipe with them. And the results were nothing short of delicious. For once, we did not miss the rice and we ate without a shred of guilt about the carbs. This pongal or savory kedgeree is a fine example of how replacing rice with millets is not only a healthy but delicious option. So yes, do give a thought about including millets in your diet because they are not only healthy but also celiac friendly and delicious.

barnyardmillet-2Bpongalb1

Print Recipe
No ratings yet

Kuthiraivali Ven Pongal Recipe

A ven pongal recipe with barnyard millet and moong dal
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Ingredients
  • Barnyard millet/ kuthiravali/samo ka chawal/ moriyo 1 c
  • Mung dal / Pasiparuppu/ Pesarapappu 1/2 c
  • Water 3.5 c
  • Green chilies 2 slit lengthwise
  • Salt to taste
  • To Temper:
  • Cumin seeds 1 tsp
  • Black pepper corns 1.5 tsp crushed coarsely
  • Cashews 2 tbsp broken
  • Ginger 1/2 tsp grated
  • Hing a large pinch
  • Ghee/ clarified butter 2 tbsp see notes
  • Curry leaves a sprig

Instructions

  • Wash millet and dal thoroughly in running water until water runs clear.
  • Add this to a vessel with the water and salt and pressure cook for 3 to 4 whistles or until soft and mushy.
  • Let the pressure drop completely before you open the lid of the cooker.
  • Once done, use a ladle to mash the mixture a wee bit.
  • Heat a pan with ghee or oil.
  • Add cumin seeds, crushed pepper, grated ginger, hing, curry leaves and cashews and fry on medium flame until cashews turn a golden brown.
  • Add this to the mashed millet dal mixture and mix well.
  • Serve hot with ghee drizzled on top.

Notes

1. Replace clarified butter with oil for a vegan version. I recommend vegetable oil or canola for this.
2. You can cook this in an electric rice cooker or in a small pressure cooker directly.
3. Skip the hing for a gluten free version

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Drumstick Sambar Recipe With Step By Step Pictures

By Leave a Comment

Sambar is probably one universal dish that all south indian folks love. And it is also that one dish that recognises a south indianworld wide. You tell you are a south indian, the first question someone asks you is, ” you all make sambar, no?” Lets not forget that making some sambar is also equally easy. Many bachelors usually want to make some nice sambar on a weekend but for want of a good recipe and directions, stop short of it.

This post is just an attempt to help those poor souls deprived of their mothers’ sambar on a Sunday afternoon. The best part about drumstick sambar is that it tastes extra delicious the next day. So, i always make some extra and we enjoy some steaming hot idlies or crispy dosas or even some rice with this sambar the next day morning.The recipe for sambar powder is here but store bought sambar powder like MTR or Sakti should also work great in this recipe.

Recipe For Drumstick Sambar
( Learn how to make Drumstick/ Murungakai Sambar, a lentil stew, step by step in this post)Pressure cook dal with 2 cups of water and a pinch of turmeric until soft and mushy.

In the meanwhile, microwave or cook the drumsticks on stove top until tender.
Soak tamarind in 1/2 c of hot water for 10 mins.
Extract water from this and discard the pulp.
Heat a pan with oil.
Pop the mustard, add curry leaves and hing.

Now add cooked drumstick and saute for a min.

Add tamarind extract to this with salt and turmeric and mix well.

Cook till raw smell in the tamarind goes away. Takes 5 mins on medium flame.
Now add sambar powder and mix well.

Drain and reserve  the water from the cooked dal and mash well.
Now add mashed dal and mix well.

If you want a thinner watery sambar, add some of the cooked dal water and mix. I prefer my sambar a wee thicker than the usual one so i dint add the water. I used it to make rasam instead.
Bring the mixture to a rolling boil.

Switch off flame and garnish with coriander leaves.

Print Recipe
No ratings yet

Drumstick Sambar Recipe With Step By Step Pictures| Easy Bachelor Recipes

Recipe for Drumstick Sambar, an easy lentil stew with murungakai
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Sambar and Kuzhambu
Cuisine: South Indian
Servings: 2 people
Author: Anusha Praveen

Ingredients

  • Drumstick 2 large cut into 2" strips
  • Toor dal/ Tuvar dal/ Thuvaram Paruppu/ Split pigeon peas 1/2 c
  • Tamarind a goose berry sized ball
  • Hot water 1/2 c
  • Turmeric a large pinch
  • Sambar Powder 2 tbsp
  • Salt to taste
  • Oil 2 tbsp
  • Mustard seeds 1 tsp
  • Curry leaves a sprig
  • Hing a small pinch

Instructions

  • Pressure cook dal with 2 cups of water and a pinch of turmeric until soft and mushy.
  • In the meanwhile, microwave or cook the drumsticks on stove top until tender.
  • Soak tamarind in 1/2 c of hot water for 10 mins.
  • Extract water from this and discard the pulp.
  • Heat a pan with oil.
  • Pop the mustard, add curry leaves and hing.
  • Now add cooked drumstick and saute for a min.
  • Add tamarind extract to this with salt and turmeric and mix well.
  • Cook till raw smell in the tamarind goes away. Takes 5 mins on medium flame.
  • Now add sambar powder and mix well.
  • Drain and reserve the water from the cooked dal and mash well.
  • Now add mashed dal and mix well.
  • If you want a thinner watery sambar, add some of the cooked dal water and mix. I prefer my sambar a wee thicker than the usual one so i dint add the water. I used it to make rasam instead.
  • Bring the mixture to a rolling boil.
  • Switch off flame and garnish with coriander leaves.
  • Serve hot with rice and any curry of your choice

Notes

1. Instead of cooking the drumstick separately and adding to the sambar, you can also cook it in tamarind water directly. Just add raw drumstick to the oil, add tamarind water and wait till drumstick turns tender, Then proceed. Takes a bit longer but the flavor s better.
2. Use sesame oil for a nice flavor in the sambar.
3. Feel free to use store bought sambar powder to make this sambar. Or you can use my sambar powder recipe. For the recipe, click on sambar powder mentioned under ingredients.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Apple Cinnamon Milkshake

By 2 Comments

It is fall everywhere in the world except in India. Probably the only likeness to fall in India is the plentiful produce of apples in varied colors, shapes, textures and flavors in India.Whilei did want to make an apple pie,idont have the luxury of time any more and so,i had to content myself with this milkshake that has every bit of apple pie but for the crust in it. Well, you may miss the richness of the butter and the flaky crust in an apple pie, but hey!its still a goodwaytosate your fall cravings and apple pie madness with a tall glass of this yummy milkshake.

This milkshake is a very good breakfast option or works well when the kids come home after school. You can also make this ahead and refrigerate. So, soak in the colors and beauty of fall while you sip some of this apple and cinnamon  milkshake.

apple-2Bcinammon-2Bmilkshakeb3

Print Recipe
No ratings yet

Apple Cinnamon Milkshake Recipe

An easy apple milkshake with the flavors of apple pie in it.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Beverage
Cuisine: International
Servings: 3 c
Author: Anusha Praveen

Ingredients

  • Apples 2 medium the crisp Gala variety see notes below peeled, cored and diced
  • Cinnamon 1 tsp
  • Brown sugar 4 tbsp
  • Vanilla ice cream 1 scoop
  • Vanilla extract 1/2 tsp
  • Chillled milk 2 c
  • Butter 1 tbsp

Instructions

  • Heat a pan with butter.
  • Once butter melts, add diced apples and cook till soft.
  • Add cinnamon and vanilla to this and mix well.
  • Cook for 2 more mins to let the flavors steep in.
  • Once done, let cool completely.
  • In a blender, add the remaining ingredients along with the cooked apple mixture and blend to a smooth puree.
  • Serve cold.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Microwave Mysore Pak Recipe| Easy Diwali Sweets For Beginners

By 7 Comments

 

Making Mysore Pak the traditional way may be a daunting process. But in the microwave? It really is as easy as saying microwave Mysore Pak. Try this easy, small-batch twist and satiate your sweet cravings any time. 

Follow us on Pinterest for delicious pins. Join our Facebook group for more recipes, quick tips and hacks.

microwave mysore pak

 

[feast_advanced_jump_to]

Ingredients

  • Gram flour- also called Besan or Kadalai Maavu or Senaga Pindi 
  • Ghee – for this recipe, I have used melted ghee. 
  • Milk- the traditional version does not use milk but this version needs some.
  • Powdered sugar- In a normal blender, blend 1.25 to 1.5 cups sugar. You may need more or less to make 2 cups exactly

Recipe Notes

  • Measurement and timings are key factors in this recipe. 
  • If you are unsure about how your microwave works, I recommend beginning to cook in 30 sec bursts to avoid burning.
  • Microwave settings and temperatures differ from model to model. 
  • Use microwave safe Pyrex or glass bowls to avoid breakage.
  • Greasing the pan before you begin the process will make the whole deal a lot easier.

Print Recipe
1 from 1 vote

Microwave Mysore Pak

Making Mysore Pak in the microwave takes less than 30 mins and is 90% hands free.
Prep Time20 minutes
Cook Time5 minutes
Course: Dessert, Indian sweets
Cuisine: Indian- South
Servings: 16 pieces
Calories: 207kcal

Equipment

  • 1 microwave oven
  • 2 Mixing bowls
  • 1 Whisk electric ones work well!
  • 1 set measuring cups

Ingredients

  • 1 cup Gram flour kadala maavu/ besan/ chickpea flour sifted thoroughly
  • 2 cups powdered Sugar
  • 14 tbsp Ghee in melted form
  • 3 tbsp Milk
  • 1 tsp Ghee for greasing the tray

Instructions

  • In a microwave safe bowl, melt 2 tbsp ghee on high.
  • Add the sifted gram flour to this and mix thoroughly using a hand whisk. Make sure the ghee spreads evenly with the flour.
  • The gram flour must look crumbly after this.
  • Place this in the microwave and cook on high for 1 min 10 secs.
  • If you are a beginner, I recommend beginning with 60 secs of cooking time and increasing it in 10 second bursts.
  • You will know its done when you can smell the roasted fragrant flour.
  • Once done, in another microwave safe bowl, melt the remaining ghee on high.
  • To the ghee, add powdered sugar, milk and mix thoroughly.
  • Once done, grease a tray or a plate with some melted ghee and set aside.
  • Now, add the roasted flour in batches gradually and whisk thoroughly using hand whisk or an electric beater.
  • I found that whisking with the electric beater gave me an amazing texture when compared to the hand whisk. Make sure there are no lumps in the mixture.
  • Place this mixture in the microwave and cook for 1 min on high.
  • At this stage, you can see that the ghee begins to melt on the top.
  • Mix the mixture again with a whisk and pop it back in the microwave.
  • Cook for 1 min more.
  • You will see that the mixture begins to foam up.
  • Mix well again.
  • Pop back in the microwave and cook for 20 secs more.
  • Pour this mixture in the greased plate and gently even it out.
  • Let it become a little cool before you make cuts.
  • Once slightly cool, make cuts with a sharp knife and let it cool completely.
  • Invert on a tray and store in an airtight container.

Notes

1. The gram flour must be sifted thoroughly to get rid of lumps. The mysore pak wont come out well if there are lumps in the flour and you will find it difficult while mixing.
2. Adjust sugar level according to your palate. You may also use 1.5 c of powdered sugar.
3. The highest power setting on my microwave is 900 W. Yours may vary. If its higher, try cooking the mysore pak 20 secs lesser than the time mentioned. If its lesser, try cooking for 20 more secs than the time mentioned. 
4. For measurement purposes, I have used a standard set of measuring cups where 1 cup =240 ml.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 207kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 6mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 8IU | Calcium: 7mg | Iron: 0.4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Pineapple Kesari Recipe| Easy Diwali Sweet Recipes

By 1 Comment

Kesari or sweet semolina pudding is probably the easiest dessert that one can make. Its a sweet recipe that s new bride friendly, a bachelor s boon and an average cook s pride. But this recipe can be equally finicky too when you dont have the patience or the time for it. I wont say that kesari is forgiving but yes, it comes with that advantage of not needing to check string consistency. The only tricky part in making  this pineapple kesari is to make sure that there are no lumps in it. And for this, i recommend using a balloon whisk while stirring.

pineapple kesari

I wanted a break from the regular orangish kesari and so decided to make Pineapple kesari. I made this on a Monday when Mr.P usually fasts and he enjoyed it thoroughly. It makes for a fabulous dessert, a great breakfast accompaniment on Diwali or an evening tea time treat. Either way, this kesari with its tropical flavor of pineapple is incredibly delicious, too easy to make and too good to resist.

Recipe For Pineapple Kesari
( Learn to make Pineapple Kesari, a sweet semolina pudding with juicy bits of pineapple)


Prep Time: 10 mins
Cook Time: 30 mins
Serves 3 to 4 generously 
Allergy Info: Soy free
Course: Dessert, Snack
Cuisine: Indian ( Mostly south)

Ingredients

pineapple kesari

Semolina ( Sooji/ Rava/ Patina Ravai) 1 c
Ghee 1/2 c plus 2 tbsp
Sugar 1.5 c ( see notes)
Water 2 c
Pineapple 1.5 c choppped into bits
Cashews 4 tbsp broken
Raisins 2 tbsp
Cardamom powder 1/2 tsp
Yellow food color a pinch

Note:

1. The amount of sugar this recipe consumes depends on the sweetness of your pineapple but you wont require more than 2 cups any which way.
2. Make sure you choose ripe juicy pineapple for this dessert.
3. I usually add only this much of ghee but if you are not calorie conscious and if you are ready to indulge add about 1 c of ghee.
4. Its very important to roast the semolina well before you begin. If you dont roast it properly, then the kesari will have too many lumps.
5. I recommend using a balloon whisk to stir the kesari to get a smooth lump free version.

Directions

In a pan, heat 1 tbsp ghee.
Add the semolina to this and roast till aromatic and a very light brown.
Transfer to a plate.
Bring 2 c of water to a rolling boil.
In the meanwhile, heat 2 tbsp ghee in the same pan in which you roasted the semolina.
Add cashews and fry till golden. Drain.
Now thrown in the raisins and fry till they fluff up. Drain.
Next, add cardamom powder and pineapple bits and fry till the pineapple starts becoming mushy. Make sure it doesnt turn completely mushy.
At this stage, add water along with the food color and mix well.
Bring the flame to the lowest possible.
Now add the roasted semolina gradually and keep stirring it into the water using a balloon whisk.
Once you have added all the semolina, stir using the whisk vigorously until all the water has been absorbed. This process is painful and a little tedious but believe me, its totally worth it.
Once the water has been fully absorbed, add the sugar and mix well.
You will notice that the mixture begins to become watery.
Dont panic.
Begin stirring again continuously until the mixture comes together in a mass and begins leaving the sides.
The mixture wont become solid while cooking but it does set and become solid once cool.
Once done, add cashews and raisins and mix well.

pineapple kesari

Serve hot or warm.

All Purpose Pizza Dough With Step by Step

By 1 Comment

How To Make all Purpose Pizza Dough? Vegan Recipe. Can Be Frozen.
all purpose pizza dough
This All Purpose Pizza Dough is a God-send. I discovered this recipe when i was reading through a baking book. And ever since then, i have been using this all purpose pizza dough to make all sorts of breads ranging from pizza to garlic knots. I am sure all of us love a slice of pizza or two. But eating pizzas out in India is not only an expensive affair but also a scary one. For God knows what has been thrown into that pizza. So the next best bet that we have is baking our own pizza. While many people think making a pizza is a difficult task or rather a tedious one, i must tell you that its not so. Once you get the hang of the yeast and the kneading process, you will see for yourself that not only eating pizza is fun but making it is fun too.
all purpose pizza doughWhile my earlier pizza dough calls for resting the dough for a  long period of time, this all purpose pizza dough is a quick one which is also vegan. You can replace half of the flour with whole wheat flour for a healthier version but the crust may be a little dense. This all purpose pizza dough works well for garlic bread sticks and the like too. Now let us check how to make this all purpose pizza dough step by step.

Step By Step Instructions on How To Make All Purpose Pizza Dough

In a mixing bowl combine sugar, yeast and water. Give a good stir and let stand until frothy. Takes anywhere between 10 and 20 mins. I used a measuring jar for this for convenience sake.
all purpose pizza dough step by step
all purpose pizza dough step by step
Now in another large mixing bowl place flour and salt and whisk thoroughly
all purpose pizza dough step by step
Make a well in the center of this flour mix and add 3 tbsp oil and yeast mixture.
all purpose pizza dough step by step
all purpose pizza dough step by step
Combine to make a shaggy mass of dough. I couldnt take pics of this step as my hands were messy.
Turn the dough out onto a floured work space and knead gently until smooth and elastic.
all purpose pizza dough step by step
If you find the dough too sticky sprinkle a little more flour but not more than 3 tbsp.
Now  use the remaining oil to grease  another bowl which can accommodate the doubled dough and place the kneaded dough in it
Cover with a cling wrap and let rise till double in volume.
all purpose pizza dough step by step
all purpose pizza dough step by step
You may also add the yeast directly to the dough along with the salt and sugar without mixing it in water and letting it froth
I recommend this only if you are sure the yeast s alive.
Once the dough doubles divide into two.
all purpose pizza dough step by step
Shape into a circle and gently roll to a thick disc of nine inches.
Preheat oven to 220 c.
Transfer the rolled dough onto a  greased baking stone or pizza tray
Gently press down to spread the dough evenly all over.
Make dents with a fork and bake in the preheated oven for 5 mins.
Once done you can use it to make pizza straight away or freeze for later.

Recipe For All Purpose Pizza Dough

Print Recipe
No ratings yet

All Purpose Pizza Dough Recipe -Yeast Bread Recipes

All purpose pizza dough is a quick dough recipe that can be used to make a variety of breads including garlic knots. This dough is also vegan.
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Mains
Cuisine: Italian
Servings: 2
Author: Anusha Praveen

Ingredients

  • All purpose flour 2 c approx 225 g when weighed
  • Instant yeast 1.5 tsp or Active dry yeast 2 tsp
  • Sugar 1 tsp
  • Salt 1 tsp
  • Olive oil 3 tbsp+ 1 tbsp
  • Warm water 3/4 c

Instructions

  • In a mixing bowl combine sugar, yeast and water. Give a good stir and let stand until frothy. Now in another large mixing bowl place flour and salt and whisk thoroughly
  • Make a well in the center of this flour mix and add 3 tbsp oil and yeast mixture.
  • Combine to make a shaggy mass of dough.
  • Turn the dough out onto a floured work space and knead gently until smooth and elastic.
  • If you find the dough too sticky sprinkle a little more flour but not more than 3 tbsp.
  • Now use the remaining oil to grease another bowl which can accommodate the doubled dough and place the kneaded dough in it
  • Cover with a cling wrap and let rise till double in volume.
  • You may also add the yeast directly to the dough along with the salt and sugar without mixing it in water and letting it froth
  • Once the dough doubles divide into two.
  • Shape into a circle and gently roll to a thick disc of nine inches.
  • Preheat oven to 220 c.
  • Transfer the rolled dough onto a greased baking stone or pizza tray
  • Gently press down to spread the dough evenly all over.
  • Make dents with a fork and bake in the preheated oven for 5 mins.
  • Once done you can use it to make pizza straight away or freeze for later.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Paneer Fried Rice Recipe| Easy Indo Chinese Recipes

By 2 Comments

How To Make Paneer Fried Rice?

Paneer fried rice is a simple yet delicious rice dish made theIndo Chinese way and it hasPANEER . The ubiquitous Indian cheese that is a kid s favorite. The source of protein for many vegetarians. And that something which all home makers turn to when their fridge becomes empty of vegetables.Its also that thing which fancies people in a party. And that one ingredient that probably has more than a hundred ways of cooking. Lets not forget that makingpaneer at home from the scratch is pretty much simple. Itdoesntrequire rennet like many cheese makingprocedures call for.

paneer fried rice

The past few years, people have started making so much with paneer that at sometimes, it makes me wonder if there isnt anything else to cook with. But then the taste wins over and i m forced to agree that, yes, paneer has its own sweet charm. That block of cottage cheese with a slight sweetish and tangy taste to it makes it almost impossible to hate it. Which is why its only appropriate that i made a fried rice with it. This blog already has over twenty five recipes that features paneer somewhere. But it had to be used to make fried rice and it had to be paneer fried rice. That s the norm for a soul like me who loves Indo Chinese cuisne like there is no tomorrow. The fried rice itself is a no fuss easy to put together dish that is also lunch box friendly. It s also a balanced meal in a sense as its replete with veggies, some amount of protein and carbs. And you can always relish this with a bit of ketchup on the side without bothering to make any accompaniment. But i served this  paneer fried rice with some sweet and sour vegetables  and needless to say, it became a big success.

Recipe For Paneer Fried Rice 
( Learn to make Paneer fried rice, an Indo Chinese delicacy featuring rice, cottage cheese cubes and vegetables)
 

Prep Time: 20 mins 
Cook Time: 30 mins
Serves 2
Allergy Info: Gluten free
Course: Main
Cuisine: Indo Chinese

Ingredients

paneer fried rice

Long grained rice 1 c
Paneer cubes 1/2 c
Mixed veggies 1/2 c ( I used carrot, beans, capsicum)
Garlic 2 pods minced
Spring onions 2 stalks chopped finely
Onion 1 large chopped finely
White pepper powder 1 tsp
Chili sauce 1/2 tbsp
Light soy sauce 1 tsp
Oil 3 tbsp
Salt to taste

For Garnish

Spring onions 1 tbsp chopped finely

Note:
1. Feel free to use other veggies like cauliflower or cabbage.
2. Please don’t substitute white pepper powder with black. The flavor will differ.
3. Using light soy sauce is recommended. In case you dont have it, feel free to use dark soy sauce but the color will be a little brown.
4. If using frozen paneer, thaw completely before frying.
5. I wont recommend using pressure cooker to cook rice for this recipe. Leftover rice works best but you can always cook rice, let cool and use.
6. Use tofu for a vegan version.

Directions

Wash rice thoroughly and drain.
Soak it in 2 c of water for 20 mins.
Cook the rice till done in an open pan or in an electric rice cooker.
Once done, spread in a wide plate, fluff with a fork and let cool.
In the meanwhile, cut all veggies and keep ready.
Heat 2 tbsp oil in a shallow pan and shallow fry paneer cubes until slightly browned and set aside.
To the same pan, add remaining oil.
Once heated up, add the onions and garlic and saute till light brown.
Add spring onion stalks next and fry till wilted.
Now add all veggies and fry till wilted.
Combine all sauces with white pepper powder and add this to the mixture.
Mix well.
Add paneer cubes, salt and rice and combine gently taking care not to break the rice grains.
Garnish with spring onions.

paneer fried rice

Serve hot with schezwan baby corn or sweet and sour vegetables 

Vegetable Idli Upma Recipe| Easy Breakfast Recipes

By Leave a Comment

Can anything ever live up to a breakfast of soft steaming hot fluffy idlies? I doubt it. But when there are people like Mr.P in the universe who screw up their faces in disgust when some one so much as mentions idlies, then you have to resort to making something else with idlies. And that s the situation at home. So i am usually left with a few idlies after i ve had my share. I m a idli fanatic by the way.

     
When some cold idlies still soft and yummy stare at me from the bowl, i try and jazz them up in the hope that Mr.P eats it. It works sometimes. But doesnt work mostly. ( Sigh!) Anyway, the story is i make several versions of idli upma, all of which i hope to share on the blog sometime soon. And this version is my favorite version. Its a fabulous way to sneak veggies in, make a colorful platter for kids to gobble up or to beat the 4 o clock cravings. Its also a super breakfast and doesnt require any chutney or sambar. Well if you have some on hand, go ahead and use it up. But you dont require it as a rule. Did i mention the super quick part?

Recipe For Vegetable Idli Upma  

( Learn how to make Vegetable Idli Upma, a dish with mixed veggies and scrambled idlies)

Prep Time: 15 mins
Cook Time: 15 mins
Serves 2
Allergy Info: Vegan, Can be made gluten free, Soy free and Nut free
Course: Breakfast, Quick Snack, Dinner
Cuisine: South Indian 

Ingredients

Leftover idlies 8 to 10  scrambled ( click on the bold text for idli recipe)
Onion 2 med sliced thinly
Carrot 2 small peeled and grated
Capsicum 1 chopped finely
Green chilies 4 to 6 slit length wise
Curry leaves 10 to 12
Grated ginger 1 tsp
Turmeric powder 1/2 tsp
Oil 2 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a small pinch ( skip if you want a gluten free version)
Salt to taste

For Garnish

Coriander leaves 2 tbsp
Grated carrot 2 tbsp

Directions

In a pan, heat oil and pop the mustard.
Add urad dal, ginger, curry leaves, hing and green chilies next and wait till dal turns a golden brown.
Now, add turmeric powder along with onions and fry till onions turn translucent.
Next add capsicum and grated carrot and fry till carrots wilt.
At this stage add salt and mix well.
Now, add scrambled idlies and combine thoroughly.
Transfer to individual bowls.
Garnish with coriander leaves and grated carrots.
Serve hot.

Mashed Potato Curry Recipe| Poriyal and Thoran Recipes

By 3 Comments

MASHED POTATO CURRY

Mashed Potato curry is a simple vegan curry that used boiled potatoes.mashed potato curry

Often its simple food that wins hearts. Not expansive menus or dishes that cant be pronounced without rolling your tongue in so many million ways. This potato onion curry is testimony to that. While we are not great potato fans at home here, i make this curry just to cheer us up on a cold lousy day or when i really dont have the mood to whip up a huge spread for dinner.

Its easy, quick and can be enjoyed just as it is with some hot rice and ghee or with some rasam and rice. You can use up the leftovers next day to make a nice grilled sandwich or a wrap with some parathas and spiced yogurt.
I learnt this recipe from my mom in law and its such a break from the routine potato podimas or potato fry. Personally, i love this curry mixed into hot rice and a generous dollop of ghee ( wink wink). Besides, its the perfect thing to be relished on a rainy night.

Potatoes for this Mashed Potatoes curry:

While all varieties of potatoes taste great in this curry, Russet potatoes and Granola work and give the best results. This curry will come together in a pinch if you have boiled potatoes ready in the fridge.

Vegan and Gluten Free Mashed Potato curry:

This curry is vegan. And can be used literally in hundreds of ways. If you want to make a vegan gluten free mashed potato curry, then skip the asafetida mentioned in the recipe card. Asafetida or hing or perungayam, a derivative of the fennel plant, is added to this curry to reduce gastritis, indigestion and flatulence. All these are common issues which people face when they eat potatoes.

If you are looking for more potato recipes, then check out

mashed potato curry
Recipe For Mashed Potato Curry

Mashed potato curry
Print Recipe
No ratings yet

Mashed Potato Curry

A simple and quick Vegan curry using Mashed potatoes. Comes together in a pinch if you have mashed potatoes ready in the fridge.
Prep Time10 minutes
Cook Time30 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 4

Ingredients

  • 3 large Potatoes 3 large quarteredOnion 1 large chopped finelyGrated ginger 2 tspCurry leaves a sprigRed chili powder ( Paprika powder) 1.5 tspOil 1 tbspMustard seeds 1 tspUrad dal 1 tspHing a small pinch (optional but recommended)Salt to taste.
  • 3/4 c finely chopped onions
  • 2 tsp grated ginger
  • 1 sprig curry leaves
  • 1.5 tsp Red chili powder Can be substituted with Paprika
  • 1 tbsp Vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp Urad dal
  • 1/8 tsp Hing called as asafetida
  • 2 tsp salt or to taste

Instructions

  • Pressure cook potatoes until mushy in enough water.
  • Once done, drain completely, peel and mash the potatoes and set aside.
  • In a pan, heat oil and pop the mustard.
  • Once done, throw in ginger, urad dal, curry leaves and hing.
  • When the dal begins to brown slightly, tip in the onion.
  • Fry till onion turns transparent.
  • Now,add mashed potatoes and salt and mix well.Cook on medium flame for 2 -3 mins.
  • Serve hot with rice or chapati or poori

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Pumpkin Dal Recipe

By 4 Comments

I usually shy away from making dal. Its because no matter how hard i try, i feel i never make enough justice to it. Lets just call this a cook s block or something. But then a while back, my spinach garlic dal became such a huge success with the husband that i ve become a little more venturesome when it comes to making dal at home these days.

From then on, i ve been experimenting on and off with different recipes that involve dal. This pumpkin dal is a regular that i make at home. Its more a south indian recipe than anything else, if you get what i say. And it doesnt use pumpkin but then butternut squash is more often referred to as pumpkin in India and hence the title. But rest assured that even pumpkin will work beautifully well in this dal. The mild sweetness in the pumpkin or the squash complements the tang of the tamarind. So yes, feel free to sub butternut squash with pumpkin if you are lucky enough to find some.

 

Recipe For Pumpkin Dal 
Learn how to make Pumpkin Dal, a lentil stew with pumpkins, tamarind and split pigeon pea lentils
Cuisine:  South ndian Course: Accompaniment to Rice, Flatbreads Serves 2
Prep Time: Cook Time: 30 Mins Total Time:

 

   Ingredients
  Pumpkin or Butternut Squash 1 c diced
  Toor dal ( Split pigeon pea lentils) 1/2 c
  Tamarind a marble size
  Green chilies 5 to 6 slit lengthwise
  Turmeric powder 1/2 tsp
  Salt to taste
  Oil 1 tbsp
 
  To Temper
 
  Mustard seeds 1 tsp
  Fenugreek seeds 1 tsp
 Chana dal 1 tsp
 Hing a small pinch
 Curry leaves a sprig

 

Instructions
 
Pressure cook the toor dal with 1 c of water and turmeric powder until mushy.
Drain water and reserve.
Soak tamarind in 1/2 c warm water for ten mins.
Mash the tamarind and extract pulp.
Heat oil in a pan.
Pop the mustard seeds.
Follow with fenugreek seeds, chana dal, curry leaves, hing and green chilies.
Once the green chilies begin turning white, add diced pumpkin.
Saute till pumpkin is fork tender.
Once done, add tamarind extract and salt.
Cook till the raw smell of tamarind goes away.
Takes about 4 to 5 mins.
Now, add the cooked dal and mix well.
If you find the dal too thick, add a little of the drained water.
Bring to a boil.
Simmer for another 2 to 3 mins.

 

Serve hot with rice and any curry of your choice. Make sure you drizzle some ghee over your rice.

Vazhakkai Varuval – Raw Banana Fry

By 5 Comments

Vazhakkai Varuval-South Indian style pan roasted raw banana tossed in basic spices. These taste heavenly as a part of a typical South Indian lunch menu.

Pan roasted plantains served in a wooden bowl

Like any sensible foodie human, i love my veggies fried sometimes. Sometimes being the operational word here. Its a different story when I go home though. Amma spoils me rotten with all her deep fried veggies stating that she never makes them when its just dad and her. But then, she makes puris every now and then. So i guess she is kind of even there with me when it comes to deep frying.

When I plan a menu for any given day, i think if one dish would complement the other. I dont make things randomly. Random is so not my style. So if its sambar or mor kuzhambu for lunch, then that day the curry is either roasted or deep fried or shallow fried. On one such day, i made this vazhakai varuval. No, i ve made this several other days too but then i had the common sense to click a picture of this super yummy varuval this time. This is such a simple recipe and yet so rewarding. Only, remember that you have to choose raw and firm plantains for making this fry.

 

Ingredients

The beauty of this dish is that it calls for very basic ingredients. Just make sure to choose raw plantains to make this curry. Semi-ripe plantains are slightly sweet and do not taste good when pan-fried.

Step by Step Method

Heat a cast iron or iron pan with 2 tbsp oil.Pop the mustard. Once done, add urad dal, curry leaves and hing. When the dal turns a light brown, add the cubed raw plantains and mix well.

Turn down the flame to medium low and cook the plantains open until fried evenly.Takes anywhere between 15 to 20 mins.

vazhakai varuval step by step

Once done, check if the plantains have turned tender by pressing one with a fork.If it mashes up easily, then its done. The plantains must have a crunchy outer by this time. Now, add salt, chili powder and coriander powder and mix well. Cook further for 2 mins on medium flame.

Once done, transfer to a bowl. Serve hot as an accompaniment with rice and sambar or mor kuzhambu

Vazhakai varuval - shallow fried raw plantains served in a wooden bowl with rice and dal

Pan roasted plantains served in a wooden bowl
Print Recipe
No ratings yet

Vazhakai Varuval

Vazhakai Varuval- South Indian style raw plantains pan fried and seasoned with spices .
Prep Time7 minutes
Cook Time20 minutes
Course: Accompaniment, Vegetables
Cuisine: Indian- South, South Indian
Servings: 3

Ingredients

  • 300 g peeled and cubed Raw plantains
  • 1.5 tsp Red chili powder
  • 1/2 tsp Coriander powder
  • 1 sprig Curry leaves
  • 1 tsp Mustard seeds 1 tsp
  • 1 tsp Urad dal 1 tsp
  • 1/8 th tspHing a large pinch
  • 1/2 tsp Turmeric powder 1/2 tsp
  • 1 tsp Salt or to taste
  • 2 tbsp Oil 2 tbsp

Instructions

  • Heat a cast iron skillet with 2 tbsp oil.
  • Pop the mustard.
  • Once done, add urad dal, curry leaves and hing.
  • When the dal turns a light brown, add the cubed raw plantains and mix well.
  • Turn down the flame to medium low and cook the plantains open until fried evenly.
  • Takes anywhere between 15 to 20 mins.
  • Once done, check if the plantains have turned tender by pressing one with a fork.
  • If it mashes up easily, then its done.
  • The plantains must have a crunchy outer by this time.
  • Now, add salt, chili powder and coriander powder and mix well.
  • Cook further for 2 mins on medium flame.
  • Once done, transfer to a bowl. Serve hot as an accompaniment with rice and sambar or mor kuzhambu

Notes

1. The plantains have to be firm and raw or the curry will turn mushy.
2. The amount of oil mentioned here was sufficient for my cooking. You may require more or less depending on the size of the plantains that you choose
3. I use regular vegetable oil for this but canola or grapeseed or olive oil works well too.
4. Skip the hing ( asafoetidia) if you want a gluten free version.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Explore more South Indian style vegetables

Onion Tomato Chutney Recipe| Side Dish For Idly Dosa

By 1 Comment

The onion tomato chutney is like the cousin of coconut chutney. It is indispensable and comes to everyone’s rescue when there is no coconut at home.

No South Indian household is void of idly and dosa. And no such household exists where there isn’t a plethora of side dishes to dunk idlies and dosas in. While the hunt for a new side dish is almost perpetual, some dishes work like a charm every time you make them. Like this onion tomato chutney. Lets just call it old world charm or may be a classic recipe that doesnt fail you any time ever.

easy south indian onion tomato chutney served in a steel bowl

While there are so many variations to this recipe ( I m sure every region in TN has its own version), mine is a simple no fuss version that you can make and store in the fridge. Which is what i do any way. This chutney never fails me when i m whipping up Idlies and Dosas for my north Indian pals. Plus its such a breeze to make on a large scale. I always like making more than one side dish for any main course. So i make it a point to make some sambar or some other chutney to go with idly or dosa. This chutney pairs well with roasted garlic coconut chutney and some sambar ( recipe coming soon!)

Recipe For Onion Tomato Chutney 

( Learn how to make Onion Tomato Chutney, an easy dip with onions and tomatoes that pairs well with dosas and idlies)

easy south indian onion tomato chutney served in a steel bowl
Print Recipe
No ratings yet

South Indian Onion Tomato Chutney

Easy and quick south Indian style onion tomato chutney for Idlis and Dosas
Prep Time10 minutes
Cook Time20 minutes
Cooling time15 minutes
Course: Accompaniment
Cuisine: South Indian, Tamil
Servings: 3

Equipment

  • Blender

Ingredients

  • Onions 2 large chopped finely
  • Tomatoes 3 large chopped finely
  • Mint leaves a handful
  • Cilantro leaves 1/4 c chopped finely
  • Curry leaves a sprig
  • Tamarind a small marble size
  • Dry red chilies 5 to 6
  • Oil 1 tbsp
  • Salt to taste

To temper:

  • Sesame oil 2 tsp
  • Mustard seeds 1 tsp
  • Curry leaves a sprig

Instructions

  • In a pan, heat 1 tbsp oil.
  • Add dry red chilies, curry leaves and tamarind and saute for 30 secs.
  • Now, add onions and saute till they turn pink.
  • Tip in the tomatoes next and saute till they turn completely mushy.
  • Once mushy, add cilantro, mint and curry leaves and saute for another 2 mins.
  • Add salt and mix well.
  • Switch off flame and let cool completely.
  • Once cool,  blend to a smooth puree in a blender adding about 1 tbsp water if necessary.
  • To temper, heat sesame oil and pop the mustard seeds.
  • Follow with curry leaves.
  • Add this to the ground mixture and mix well.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Recipe Notes

  1. You can make this chutney in bulk and keep it refrigerated. This keeps well for upto a week if you handle it well.
  2. This chutney freezes well too. To freeze this easy onion tomato chutney, grind it and transfer it to a freezer-safe container. Freeze until ready to use. When you want to use the frozen chutney, allow it to thaw in the fridge for a few hours. When thawed fully, add the tempering and mix well.
  3. Use cold-pressed sesame oil for a great flavor in your chutney.

Microwave Masala Peanuts Recipe| Easy Snack Recipes

By 4 Comments

How to make Microwave Masala Peanuts?

Masala peanuts can be made in a pinch in the microwave. No deep frying. Minimal effort snacking. Win-win!

When i sit back and think about my microwave, i feel ashamed. Its simply because i dont make much use of it except when i boil vegetables or reheat something or may be on a rare occasion, thaw something. I know its bad. Under usage. I mean, people do so much with a microwave. And i  use it only for reheating. I can almost see some bah s being targeted at me.

Yeah so, i decided that I ve to put my microwave to more use. Plus i was on the lookout for some easy snack recipes that involved no frying. That s when these masala peanuts came to mind. I remember reading the microwave version somewhere some time back. I just used whatever i had on hand and made them the first time. To my surprise, they were super crunchy, yummy and way better than the deep fried ones that we get in stores. It was a perfect treat to enjoy on a rainy Sunday evening along with Mr.P and some hot steaming spiced chai. The H loved it so much that he even asked me to make it the next day. So if you have a microwave and if you are like me, then these masala peanuts is a very good place to begin with.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Microwave Masala Peanuts? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Print Recipe
No ratings yet

Microwave Masala Peanuts

The classic deep fried masala peanuts made in the microwave. Minimal oil. No deep frying.
Course: Snack
Cuisine: South Indian
Servings: 1 c

Equipment

  • Microwave

Ingredients

  • Raw peanuts 1 c
  • Gram flour Besan/ Chickpea Flour/ Kadala maavu 2 tbsp
  • Rice Flour 2 tsp
  • Oil 1 tbsp
  • Red chili powder 1.5 tsp
  • Coriander powder 1 tsp
  • Hing a small pinch
  • Curry leaves a sprig
  • Water 1 to 2 tbsp
  • Salt to taste

Instructions

  • In a large mixing bowl, place spice powders, gram flour, salt and curry leaves and give it a good toss with your hands.
  • Add peanuts to this and mix again.
  • Now, add 1 tbsp oil and 1 tbsp water and combine the mixture thoroughly making sure that the peanuts are well coated with the spices.
  • You will have a slightly shaggy mixture now.
  • To this, add the rice flour and combine well again using your hands.
  • The mixture will be dry at this stage.
  • Grease a microwave safe plate with a tsp of oil.
  • Spread half of the peanuts evenly on the plate breaking down any clusters.
  • Microwave on high for a minute.
  • After a minute, take out the plate, toss the nuts around a little and microwave again for a minute on high.
  • Repeat this process once more.
  • Now, let the peanuts cool completely.
  • They will be a little soggy when you take them out but they turn crunchy once they cool down completely.
  • Repeat the process for the remaining peanuts too.
  • Store in an air tight container.

Notes

1. Please dont add more water than mentioned.
2. Microwave settings and temperature may vary.
3. You may make this recipe without any oil too.
4. For a gluten free version, skip the hing

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Sweet And Sour Vegetables Recipe| Easy Indo Chinese Recipes

By 6 Comments

How To Make Indo Chinese Style Sweet and Sour Vegetables?

SWEET AND SOUR VEGETABLES- INDO CHINESE STYLE MIXED VEGETABLES IN A SWEET SOUR SAUCE. VEGAN

A chinese meal always amazes me. I m not talking of the average Chinese or rather Indo Chinese food that we get even on the streets today. When i say Chinese, i mean the real authentic Chinese meal that has plenty of veggies, some nice pungent pepper and lots of rice served with some tongue tickling and piquant sauces. I do agree that the addition of MSG is an issue to many but unfortunately, MSG is not limited to Chinese food alone today. It has spread its wings as far as a slice of pizza or even some golden fries. So, yeah if you say MSG is stopping you from gorging on Chinese, i d say you are missing out on something that s not supposed to be missed.

sweet and sour vegetables

While in college, my lunches was usually some egg fried rice and manchurian gravy. Now, i really doubt if these are authentic Chinese but it used to keep me full and it had eggs and some veggies. So, it sort of fit my bill well during those days. And then life changed. There was a wedding and now i have a husband, a house and some fish that all came with it. Lets not forget the blog. And i started exploring cuisines. Chinese cuisine has always been my favorite because of its no fuss and great taste advantage. While i do like whipping up the real stuff once in a while, i tend to stick to Indo Chinese recipes mostly because i can make them with whatever is available in my pantry. This Sweet and Sour Vegetable gravy is one such dish that i threw together casually. It became a success and i couldnt not share my success story with you all.  There s just one downside to this dish. It shines through only when served hot. So its not ideal to pack for a lunch box. Other than that, its exemplified deliciousness.

sweet and sour vegetables
Recipe For Sweet And Sour Vegetables
( Learn how to make Sweet and Sour Vegetables, an Indo Chinese style vegetable gravy)


Prep Time: 20 mins
Cook Time: 20 mins
Serves 2 generously
Allergy Info: Vegan, Nut Free, Gluten free
Course: Accompaniment
Cuisine: Indo Chinese

Ingredients

Carrot 1 large peeled and cut into juliennes
Beans 10 cut into 1″ pieces
Cabbage 1/4 c shredded to bite sized pieces
Baby corn 5 sliced into roundels
Capsicum 1 large cut into chunks
Onions 2 medium cut into bite sized pieces
Grated ginger 1.5 tsp
Red chili sauce 2 tbsp
Tomato ketchup 2 tbsp
Green chili sauce 2 tbsp
Dark soy sauce 1 tbsp
Vinegar 1 tbsp
White pepper powder 1 tsp
Sugar 1 tbsp
Corn flour 2 tbsp
Water 3/4 c
Oil 2 tbsp
Spring onion greens 2 tbsp chopped
Salt to taste

Note:

1. In case you dont have red chili sauce, feel free to use whatever you have on hand.
2. I prefer using dark soy sauce as it lends a beautiful color. But really, light soy sauce also works just fine.
3. If you find the gravy too thick, add some more water in the end.
4. Keep a check on the salt that goes in as all sauces contain salt.
5. You may also use veggies like broccoli, cauliflower and mushroom.

Directions

Par boil all veggies except onions and capsicum. I used my microwave for this. I cooked them on high for 10 mins in the microwave in enough water and drained. You can do it on the stove top too.
Heat a pan with oil.
Add grated ginger and onions and fry till onions turn translucent.
Now,add capsicum and fry till half cooked.
At this stage add all veggies and give a good toss.
Now, combine all sauces, vinegar and white pepper powder and add in to the mixture along with salt and sugar.
Mix well.
Add 1/2 c of water.
Bring to a boil.
Bring down the heat to the lowest.
Mix 2 tbsp corn flour with the remaining water without any lumps and add this to the mixture. Mix well.
Crank up the heat and simmer for another 2 to 3 mins.
If you find the gravy too thick, add another 1/2 c of water at this stage.
Check for seasoning again.
Once done, garnish with spring onion greens.

sweet and sour vegetables

Serve hot with vegetable fried rice.

Mixed Vegetable Raita Recipe| Dips Spreads and Sauces Recipes

By 7 Comments

I am a sucker for one pot meals. Lets just say i love anything that reduces my time in the kitchen. I know this blog doesnt substantiate that statement, but truly, honestly, i hate sweating it out in the kitchen. I prefer cooking quick, easy meals that are delicious, wholesome and to a extent, healthy too. As if God heard my prayers ( which i m sure, he did), he blessed me with a husband who loves his pulao and biryani. Ok, not biryani but pulao. So, once in a week, in an attempt to preserve my sanity and to please his taste buds, i make some kind of pulao. And when ever i make pulao, i also make some kind of raita. If you are wondering what a raita is, its nothing but a yogurt dip usually made with some veggies. This mixed vegetable raita has been my favorite ever since i ate it in a restaurant. Plus, you can make this in advance and store it in the fridge for a small party or a get together.


Recipe For Mixed Vegetable Raita
( Learn to make Mixed Vegetable Raita, a simple yogurt dip with assorted veggies)

Prep Time: 10 mins
Cook Time: Nil
Serves 2
Allergy Info: Gluten free, Soy and Nut Free
Course: Accompaniment
Cuisine: Indian

Ingredients

Fresh thick yogurt 1 c
Tomato 2 tbsp chopped finely
Onion 2 tbsp chopped finely
Cucumber 2 tbsp chopped finely
Pineapple 1 tbsp chopped finely ( optional)
Capsicum 1 tbsp chopped finely
Cabbage 1 tbsp chopped finely
Black salt 1/2 tsp
Roasted cumin powder 1/2 tsp
Salt to taste
Coriander leaves for garnish

Notes

1. Dont add water to the raita as the veggies will start leaking water on their own and lend a nice flavor.

Directions

In a bowl, whisk the yogurt thoroughly with salt, cumin powder and black salt.
Tip in the veggies and mix well.
Garnish with coriander leaves.
Refrigerate until ready to serve.

Enjoy with a spicy pulao or biryani.

Spiced Buttermilk Oats Porridge Recipe| Easy Breakfast Recipes

By 2 Comments

HOW TO MAKE SPICED BUTTERMILK OATS PORRIDGE?

SPICED BUTTERMILK OATS PORRIDGE- A FILLING AND EASY TO MAKE OATS PORRIDGE WHICH CAN BE MADE AHEAD
Spiced Buttermilk Oats Porridge is an Indian take on the several western oatmeal recipes out in the internet.
Think of Pazhaya Sadam or Thayir Aval and then think of oatmeal.
This porridge is a game changer because it s not sweet. So if you are some one looking for savory breakfast recipes that can be made in a pinch, then this porridge checks several boxes.
I ll admit quite candidly that we are not oats fans here. We consider it in very poor light even though we know its rich in fiber and all the other yada yada that comes when someone says oats. Mr.P and i love our breakfasts. We like it full, healthy and yummy. While smoothies and fruits fit our breakfast bill to the T, porridge and cereal never works for us. Except when Mr.P declares his diet regimen. We are a typical idly dosa and paratha couple who go to town when it comes to eating breakfast. Ok, enough said. I know, i ve driven home the point. So now, you may be tempted to ask, what made me whip up this porridge? The answers are simple- Summer, Wretched Heat and Laziness. Surprisingly, Mr.P took to this quite well. And i enjoyed it so much that i made it twice the same week.
Recipe For Spiced Buttermilk Oats Porridge
( Learn how to make spiced oats porridge with diluted yogurt)
 

Prep Time: 10 mins
Cook Time: 5 mins
Makes 2 largish glasses
Allergy Info: Soy and Nut free
Course: Breakfast
Cuisine: Indian

Ingredients

Quick cooking oats 2 tbsp
Water 1/2 c
Thick sour yogurt 1 c
Mint leaves 8 to 9
Coriander leaves 3 tbsp chopped finely
Green chili 1 small minced
Grated ginger 1/4 tsp
Shallots 2 to 3 minced finely  ( optional but recommended)
Ice cubes a few
Water 1 c
Salt to taste

Notes

1. I found that sour curd works best for this. The sourness elevates the porridge to another level.
2. Not cooking the oats leaves a raw taste of the oats in the porridge.
3. Skip the ginger and green chili if making this for children.
4. Shallots lend a nice flavor to the porridge but you must serve this immediately if you add shallots. Or the porridge turns bitter. Alternatively, you may chop the shallots finely and add as a garnish in the end.

Directions

Heat 1/2 c of water and cook the oats until done.
Let cool.
In a blender, place cooked oats, ice cubes and the rest of the ingredients except 1 c of water and yogurt and blend to a puree.
Now, add yogurt and blend again.
Adjust consistency by adding more water if you want a thinner porridge.

Serve immediately.

Chocolate Avocado Mousse Recipe| Easy No Bake No Cook Dessert Recipes

By 4 Comments

When someone so much as mentions Avocado, I become excited. It can be that the buttery goodness is guilt free or simply that it makes anything yummier. I don’t know which of it but avocado excites me. And when it comes to the fruit, I always tend to think beyond guacamole and chips. Hey, guacamole is so passé. Well, there are some new ways to spike up the old boring guacamole and chips but still, there s so much more you can make with a good chubby avocado. Like a pound cake may be? Or this mousse?

Oh! How do I begin describing this pudding? Lets just call it guilt free chocolate decadence, shall we? And lets add to that some vegan, some no cook and some no bake. Voila! I think we have a perfect dessert here. The first time, I came across this simple yet brilliant recipe, I was not very sure if it would work. For no rhyme or reason, I could imagine avocado and chocolate together. But I cant have been more wrong. This recipe basically sings to you. In a beautiful, mellifluous tone that you almost start wondering if you have reached chocolate heaven. Enough said! Oh, let me just add one more bit here. You can make this in advance and chill it, to be served later for any party.


Recipe For  Avocado Chocolate Mousee
( Learn to make avocado chocolate mousse, an easy no bake no cook vegan dessert that s best enjoyed cold)
Prep Time: 10 mins
Chill Time: 2 hrs min
Cook Time: Nil
Serves 2
Allergy Info: Vegan, Gluten free, Soy and Nut free
Course: Dessert
Cuisine: International

Ingredients

Avocado 1 big ripe
Coconut cream ¼ c ( see notes)
Rich dark cocoa powder 2 tbsp
Sugar 2 tbsp ( see notes)
Vanilla extract 1 tsp

Note
1.       This recipe calls for coconut cream and not coconut milk. Both are different. Coconut cream is available in big supermarkets in tins.
2.       The amount of sugar was just about right for us. Feel free to increase or decrease.

Directions
Remove the pit from the avocado.
Scoop the flesh out and set aside.
In a blender, combine avocado flesh and sugar and blend to a smooth puree.
Now, add cocoa, coconut cream and vanilla to the puree and blend again.
Scoop mixture into two ramekins or bowls.
Chill for 2 hours at least.
Serve cold.

Eggless Mango Ice Cream Recipe| Easy Eggless Dessert Recipes

By 6 Comments

Its Summer. And this calls for some rice creamy and eggless Mango ice cream. Which only officially translates to one thing- mangoes are here and they are here to reign for some time now. While i m not a particularly huge fan of mangoes ( OK! Dont roll your eyes or give me that piercing look) I do love making desserts with mangoes. There is nothing to beat the fragrance and flavor of ripe mangoes. Many people believe that alphonso mangoes are the best around the world but i beg to differ. While you live in India, you come across so many varieties of mangoes that you simply cant bet on one! I am a person who strongly believes in local produce. So, on my last trip to the farmers market, i picked up a few Badami mangoes that are grown locally here. Needless to say, they didnt disappoint me. They were juicy, sweet and simply yum. In a nutshell, they were perfect to churn up some ice cream.

The internet has many recipes for mango ice cream and they come in all kinds. With eggs, without eggs, cream, heavy cream and what not. Some recipes even use coconut milk and i m sure i ll try that sometime too. In the meanwhile, my eggless mango ice cream is a simple fuss free recipe that uses ingredients easily lying around in your pantry. While the recipe itself is a no brainer and no cook recipe, the only hard part is to remember to blend the ice cream in the right time intervals. As i said, i used the local mangoes available here but feel free to use any kind that pleases you. In case you dont find fresh mangoes, use tinned pulp that s available. Please refer notes for any clarifications and substitutions.

Recipe For Mango Ice Cream
( Learn to make mango ice cream without an ice cream maker from the scratch.)


Prep Time: 15 mins + 1 hour + 30 mins
Cook Time: Nil
Makes 1 L of ice cream
Allergy Info: Egg free, Nut free, Gluten free and Soy free
Course: Dessert
Cuisine: International

Ingredients

Mangoes 2 large peeled and cubed ( refer notes)
Condensed milk 200 ml
Cold milk 2 cups
Sugar 1/3 c
Vanilla extract 1 tsp
Lemon juice 1 tsp

Notes

1. You must have approx 2 cups when cubed.
2. The amount of sugar mentioned here was just right for us. Feel free to adjust.
3. The lemon juice gives a nice spike to the ice cream but skip it if your mangoes are a tad sour.
4. The color of my ice cream here is a pale yellow because i dint use any artificial coloring.

Directions

In a blender, combine mangoes, sugar and vanilla and blend to a puree.
Add condensed milk next and blend again.
Follow with milk and lemon juice and blend to a smooth puree.
Pour into a freezer safe container and freeze till slushy.
Once slushy, rake the mixture with a fork.
Divide the mixture into three of four batches.
Blend each batch in a blender until smooth.
Pour back again into the container.
Freeze till set.
Repeat the blending process.
Freeze till ready to serve.

Scoop and serve chilled.