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How To Make Strawberry Compote

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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

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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

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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)

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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.

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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

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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.

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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

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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

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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)

 

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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.

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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

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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)

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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.

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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

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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)
 

 

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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.

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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

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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)
 

 

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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

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Disclaimer

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Green Garlic Paratha Recipe

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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

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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

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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

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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

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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

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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

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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

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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.

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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.

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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

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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

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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.

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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

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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.

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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.

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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

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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

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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

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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

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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

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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

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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
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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

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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

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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
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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

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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
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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

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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.

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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.

Carrot Raita Recipe| Dips And Spreads Recipes

By 5 Comments

I m often reminded of the saying when life gives you lemons, make lemonade when i buy veggies from the nearby farmers market. I am not even sure if its a saying. Well, just saying. So yeah, coming back to the market, i pick up carrots every time i visit. In the hope that i eat one everyday. And the hope shrivels along with a few carrots in three days. You get what i say, no? And then i m sort of tempted or rather forced to make something with the remaining fresh ones. Which is precisely why this blog has a carrot and apple smoothie, a carrot rice, a carrot curry,a carrot pulao, a carrot almond raisin milkshake and a carrot cake. Phew! that s a lot of carrot for any individual. But hey! i love my carrots, which is why i back with yet another carrot recipe today. 

A raita is nothing but a yogurt dip, made the indian way. It usually features a vegetable or a combination of many. Of all the raitas that i whip up, i love this particular recipe. Baby carrots or slightly sweetish carrots work very well with this recipe. You can make this ahead of time and refrigerate. It makes a fantastic dip to serve with cutlets and such. We often enjoy this with a one pot rice dish or some ridge gourd chutney and steaming hot rice. I guess it will work well with any other such rice varieties too. 
Recipe For Carrot Raita
( Learn to make carrot raita- a yogurt dip with grated carrots.)

Prep Time: 10 mins
Cook Time: 2 mins
Serves 3 generously
Allergy Info: Nut and Soy Free
Course: Dip ( accompaniment)
Cuisine: Indian

Ingredients
Carrots 2 small peeled and grated
Thick fresh yogurt 3/4 c
Salt to taste
Coriander leaves 1 tbsp chopped finely
To Temper
Oil 1 tsp
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Green chili 1 minced
Hing a small pinch
Directions
Whisk the curd well. If you find it too thick, add about 1.5 tbsp water and whisk well.
Add salt and grated carrots to this and mix thoroughly.
Heat oil in a pan.
Pop the mustard.
Once it pops, add the remaining ingredients at once and wait till the dal just begins to brown.
Now tip this into the carrot yogurt mixture and mix well.
Add chopped coriander leaves.
Mix and serve.

Orange Sweet Lime Lemonade Recipe| Drink Recipes

By 4 Comments

Have i already sweated about the heat? I guess, i have. So i shall sweat no more. But then i ll tell you about this lemonade. Summer is when i really dont like stuffing myself with hot food. I prefer light salads and lots of fluids, preferably fresh juices or a glass of chilled and spiced buttermilk. This summer has been no exception. I ve been making so many fresh juices and trying my hands at so many mocktails that i thought this summer will have my blog seeing many such recipes.

Now coming to the lemonade, this sort of happened on a whim. It doesnt dictate what and how much goes into it. Its pretty much up to you to decide how to churn out your lemonade. But all i can say is this is actually a delicious twist from the usual nimbu paani sorts. I mean, one does get bored with the basic lemonade and that s when you get tempted to experiment. This is one such experiment that became a huge success at home plus its healthy. What more do you want?

Recipe For Orange Sweet Lime Lemonade
( Learn to make a citrussy lemonade with unusual flavors)

Prep Time: 2 hours ( Including chilling time)
Cook Time: 5 mins
Yields 3 longish glasses
Allergy Info: Vegan, Gluten free, Soy and Nut free
Course: Beverage
Cuisine: International

Ingredients

Oranges 2 medium and ripe
Sweet lime ( Musambi)2 medium and juicy variety
Lemon 1 medium
Sweet basil leaves 4 to 5 coarsely torn
Mint leaves 4 torn
Tender coconut water 3 cups ( see notes)
Water 1/2 c
Sugar 1/3 c ( See notes)
Ice cubes to serve
Mint leaves a few for garnish

Notes

1. As i live in a tropical country, i have access to tender coconut. In case you cant find it easily, replace it with sparkling water ( soda) or plain chilled water.
2. I added only 1/3 c sugar as my fruits and tender coconut water were sweet. Adjust sweetness accordingly.
3. Dont squeeze the juice from the fruits before the sugar syrup cools down as they tend to turn bitter.

Directions

In a pan, combine water, sugar, basil and mint leaves.
Heat until the sugar is melted. We are just making a basic sugar syrup so make sure you dont over heat the mixture.
Once done, let it cool completely.
Run through a sieve to get rid of any impurities.
Discard the leaves.
Squeeze juice from oranges and sweet lime.
Combine this with the sugar syrup, squeeze lemon juice into the mixture, mix well and refrigerate for atleast 1 hour.
To serve, add 1/3 c of the citrus mixture, ice cubes and fill the remaining glass with tender coconut water.

Garnish with mint leave and serve cold.

Aam Panna With Jaggery – Kairi Panna

By 6 Comments

Aam Panna is an Indian style raw mango drink. This is a summer special drink and is a staple in most North Indian households.

 

There is really not much to Summer if you havent had your share of mangoes and watermelons. I pretty much make so many things with raw mango and the golden ripe ones that it s difficult to find other veggies and fruits on the table. We have a huge mango tree in the backyard that has blossomed with fervor this summer. It is sheer joy to just look at those fragrant blossoms every time one opens the door. While it may take a while for the tree to bear fruit, mangoes have already started making their appearance in the local markets.

The other day when i had been shopping for my regular stock of fruits, i discovered some nice fat raw mangoes, fragrant and inviting. While i do relish mango dal and mavinkai chitranna, I wanted to make something cool and sweet this time with those mangoes. And i settled on making aam panna.

Now every household, much like any other Indian recipe, has its version of aam panna. Some roast the mango, some pressure cook it and some boil it in a pan. Again, the addition of spices is another thing totally. My version is simple and straight forward. But it was a hit nevertheless.

Aam Panna with Jaggery- Method

Pressure cook the mango for 2 to 3 whistles.
In the mean while, combine jaggery and water and heat until just melted.
Run this mixture through a sieve to get rid of any impurities.
Let cool completely.
Once the mango is cooked, let that too cool completely.
Once cool, add cooked mango, mint, black salt and cumin powder to a blender and grind to a smooth puree.
Mix the jaggery syrup with this puree and stir well.
Chill this puree in the fridge for an hour.
To serve, in a tall glass, add about 1/4 c of mango puree and top with chilled water.Mix well, add ice cubes and serve cold.

Recipe For Aam Panna
( Learn to make spiced raw mango juice with mint)

Print Recipe
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Aam Panna - Kairi Panna

Aam Panna is an Indian style spiced raw mango summer thirst quencher.
Prep Time20 minutes
Cook Time12 minutes
Cooling Time2 hours
Course: Drink
Cuisine: Indian, North Indian
Servings: 5 glasses

Equipment

  • Pressure cooker
  • Blender

Ingredients

  • 1 c roughly chopped Raw mango cored and chopped
  • 1/2 c Jaggery
  • 1 c Water
  • 10 leaves Mint leaves
  • 1 tsp Black salt
  • 3/4 tsp Cumin powder
  • 6-7 cups Chilled water
  • Ice cubes

Instructions

  • Combine the mango and 1/2 c water in a pressure cooker.
  • Pressure cook the mango for 2 to 3 whistles.
  • In the mean while, combine jaggery and water and heat until just melted.
  • Run this mixture through a sieve to get rid of any impurities.
  • Let cool completely.
  • Once the mango is cooked, let that too cool completely.
  • Once cool, add cooked mango, mint, black salt and cumin powder to a blender and grind to a smooth puree.
  • Mix the jaggery syrup with this puree and stir well.
  • Chill this puree in the fridge for an hour.
  • To serve, in a tall glass, add about 1/4 c of mango puree and top with chilled water.Mix well, add ice cubes and serve cold.

Notes

You may replace the jaggery with sugar.

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 mango recipes

Creamy Tomato Soup Recipe| Easy Soup Recipes

By 1 Comment

Tomato soup is a classic. At least in India where people dint know much about soups, tomato soup made it to the top in most hotel menus just because it was never made at home. I m sure the humble tomato soup has come a long way since then. And there are probably umpteen ways in which one can whip up tomato soup. My version today is a simple no fuss recipe. In case you want to walk that extra mile and have an extra extra special tomato soup, do check out my oven baked tomato soup.

I m a person who loves making things quickly in the kitchen. If you thought i was that girl who would stand sweating and steaming in a kitchen for hours on end, you are so wrong! I am a sucker for one pot meals and quick breakfasts. I always plan and prepare almost all of my meals a night in advance. You get my point here, dont you? So this tomato soup caters to my quick eager beaver self perfectly. You can make this well in advance, refrigerate, heat and serve whenever you want. I love this soup so much because it s such a respite from that bowl of preservative and ketchup loaded tomato soup that you get in most restaurants.

Recipe For Creamy Tomato Soup
( Learn to make tangy and creamy tomato soup from the scratch with ingredients available in your pantry)

Prep Time: 10 mins
Cook Time: 20 mins
Serves 2 to 3
Allergy Info: Can be made vegan, Nut and Soy Free
Course: Appetiser, Starter
Cuisine: International

Ingredients

Tomatoes 4 largish ripe red ones quartered
Carrot 1 med peeled and cubed
Garlic cloves 4 to 5 peeled and crushed
Onion 1 med chopped into cubes
Basil leaves 2 chopped
Pizza seasoning 1/2 tsp
Freshly ground pepper 1 tsp
Sugar 1/2 tsp
Water 2 cups
Salt to taste
Oil 2 tsp
Cream or milk 1 tbsp ( see notes)
Cilantro leaves 1 tbsp chopped finely for garnish

Notes:

1. In case you dont have pizza seasoning, feel free to add oregano.
2. You can skip the cream or milk and make this a vegan soup.
3. Use Roma tomatoes for best results.

Directions

Heat a small pressure pan with 2 tsp oil.
Once done, add garlic and fry till golden.
Tip in the onions next and fry till pink.
Now, add carrots and fry for a minute.
Once done, add tomatoes, give a good stir and let it cook until slightly mushy.
Once the tomatoes start releasing their juices, add the seasoning, crushed pepper, basil, salt, sugar and cream or milk.
Mix well.
Now, add water and close the pan.
Pressure cook for 3 whistles.
Remove once the pressure is completely released.
Using an immersion blender, blend the mixture to a puree.
Now, bring the mixture to a slight boil.

Garnish with cilantro leaves and serve hot with croutons or any bread of your choice.

Iced Lemon Tea Recipe| Drink Recipes

By 4 Comments

I am not a coffee lover. I know i have raised my share of eyebrows whenever i ve made this statement but i dont shy away from repeating it to whoever will listen. I m not a regular tea fan as well. While many people find pleasure in sipping a hot cup of tea or coffee, i m quite content with my milkshakes and smoothies. However, iced tea is an exception. Given a choice to pick a cup of freshly brewed coffee or a tall glass of fizz or some iced tea, i would happily choose the third.

But not all iced teas actually have my attention. I dont like those served in cinema halls overloaded with sugar and diluted with a ton ice cubes. I like my iced tea cold from the fridge with a generous squeeze of lemon and a hint of basil or mint. For this reason and this alone, i brew myself some nice tea, refrigerate it and enjoy guzzling it down during summers. I never thought of sharing this recipe on the blog until today when it struck me that there are more souls around the globe who like their iced teas too.

While there are many instant iced tea mixes available in the market, a freshly brewed tea made at home and then chilled is a delight in itself. Plus, you have the liberty to brew the tea with your choice of tea dust or leaves. And you can always flavor it with some natural fruit than preservatives. And it doesnt take more than 10 mins to brew this. So, there you go! Never buy iced tea again unless you are in a crowded cinema hall, you are dying of thirst and there s no water left.

Recipe For Iced Lemon Tea
( Learn to brew some old fashioned iced tea)

Prep Time: 5 mins
Cook Time: 10 mins
Chilling Time: 2 hours
Serves 3 
Allergy Info: Vegan,Gluten Free, Soy and Nut Free
Course: Beverage, Welcome Drink, Mocktail
Cuisine: International

Ingredients

Any tea leaves or tea dust of your choice* ( Refer notes) 2 tbsp
Water 3 cups
Sugar 3 to 4 tbsp*
Lemon 1 medium size
Mint leaves a handful
Sweet basil leaves a handful

To Serve

Ice cubes a handful
Lemon slices a few

Notes

1. I used Darjeeling tea dust here for this recipe. I personally feel tea dust infused with herbs dont work well for iced teas. Alternatively, you may use green tea or white tea dust or leaves to brew this. Even chamomile works well.
2. Adjust sweetness according to your taste. You can sub the sugar with honey but the recipe will no longer be vegan
3.Addition of mint and basil is optional.
4. Squeeze lemon just before serving. If you add lemon and then refrigerate, the mixture may turn bitter.

Directions

In a pan, combine mint, basil, tea dust and 3 cups of water, heat and bring to a rolling boil.
Add sugar and mix well.
Switch off flame, cover and let sit for 5 mins
Now, filter the mixture.
Let it cool a bit.
Refrigerate for 2 hours at least.
Take out the tea just before serving.
While serving squeeze the juice from a lemon and mix well. You may need more or less lemon juice depending upon the sourness. Adjust accordingly.
Add ice cubes to tall glasses.
Pour tea and garnish with slices of lemon.

Serve as it is.

Vazhaipoo Poriyal Recipe|Banana Blossom Stir Fry

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HOW TO MAKE VAZHAIPOO PORIYAL?

Vazhaipoo Poriyal- Banana Blossom stir fried with mung lentils and coconut; A hearty south Indian style super food.

What is Vazhaipoo?- Banana Blossom, A power house of  nutrition.

I know of many folks who think a zillion times to pick up a banana blossom known as vazhaipoo in tamil. The sheer task of cleaning it is so daunting that many people cant be bothered enough to buy it, let alone cook it. Ok, i m actually not this health freak who goes about telling people why they should eat something. But, lets make an exception for this one post.

I was one of those few who never even looked at a vazhaipoo. Reason, well you all know it. But when i discovered that it is beneficial in more ways than one can imagine, i thought, hey! why not? Its just going to be some more work and no one s having me at gun point.

Vazhaipoo is one of those few things that can set right menstrual problems and is an excellent source of fiber. It also contributes to weight reduction. I guess i found enough reason to cook banana blossom once every month. 

Having talked about its benefits, i must also tell you all how to tackle that purple cone of a blossom. Well, i couldnt get a step by step pictorial. I m simply not good at multi tasking. But i got here two pictures, which i think will make justice enough. Pick a tender blossom and begin peeling the outermost petal. In side, you will find small florets that are pale yellow in color. Before you begin this, take a big bowl and add about 1 c of sour curd to it. Now whisk the curd well, add 2 cups of water to this, whisk again and keep ready. This is to immerse the florets in after cutting to take out any bitterness.

So, yeah, begin peeling one layer after the other. Gently pick out the florets under each layer. Once you pick out the florets, we need to prep them up for cooking. This is the tricky part. When you slightly open up a floret, you will discover a long black thick stalk in the middle. Just pull out the stalk and we are done.

 

You must do this for all florets. If you fail to do so, the dish that you are going to make will be bitter. Once you are done removing stalks, chop them finely. I use my mincer and mince it up well. Immerse the chopped florets into the sour curd mixture for atleast 3 hours. 

Now, you all get why folks dont buy banana blossom? But hey, there s no gain without pain. So, yeah a little yanking and pulling wont hurt. Use your TV time to do this. You can even do this the previous night and soak it in sour curd. Having preached enough, i think i ll talk about the recipe now. Each person has her own way of preparing banana blossom. This recipe is a stir fry of sorts.

Serve hot with rice and ghee or with sambar or kuzhambu of your choice. 

Recipe For Vazhaipoo Poriyal

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4 from 1 vote

Vazhaipoo Poriyal

Learn to make a stir fry with banana blossom, mung dal and grated coconut
Prep Time1 hour 30 minutes
Cook Time30 minutes
Course: Vegetables
Cuisine: Indian- South
Servings: 4

Ingredients

  • 1 whole Banana blossom cleaned and prepped read post above for more details
  • 2 tbsp Mung dal
  • 1/2 c Freshly grated coconut
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 3-4 Dry red chilies torn
  • 1/8th tsp Hing
  • 1 sprig Curry leaves
  • 1.5 tsp Salt or to taste

Instructions

  • Pressure cook the mung dal for 2 whistles in 1/4 c of water.
  • Remove and set aside. We dont want mushy dal here. Just cooked dal.
  • In the meanwhile, drain the chopped banana blossom from the sour curd mixture.
  • In a big bowl, add about 2 c of water, banana blossom, a pinch of turmeric and cook till the florets turn tender. Takes about 10 to 12 mins. Once done, drain water completely. Set aside.
  • Heat a pan with oil.
  • Pop the mustard.
  • Once done, add urad dal, dry red chilies, hing and curry leaves.
  • Wait for the dal to turn a light brown.
  • When it does, add the cooked florets, mung dal and salt and mix well.
  • Cook on medium flame for about 2 mins.
  • Add grated coconut to this and mix well again.
  • Turn off flame immediately.

Notes

1. The florets may turn a shade of black if kept overnight. But they are still good to use.
2. If you dont remove the stalks completely, the stir fry will be bitter.
3. You must add coconut to this for the flavor and taste.
4. Addition of mung dal is optional but it sure adds to the taste.

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!

Almond Coconut Fudge Recipe| Snack Recipes

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I had quite a difficult time coining the title for this post. I was wondering how to classify  this Almond Coconut Fudge as? Dessert or snack or just a sweet? No matter how i call it, there s no beating this no brainer vegan recipe. And i never knew before this that almonds and coconut can stay married so blissfully in a fudge.

I love making fudges that dont call for some random string consistencies. I also love recipes which dont involve sugar syrup bubbling over and spilling on me. In that sense, i love this recipe. Its no fuss, no string checking and no spilling sugar syrup. I learnt this recipe from my mom in law. And i must mention here that but for the copious stirring that we did in turns, this recipe is truly a beginner s delight. Plus it calls for very few ingredients, actually five if you count the cardamom powder too.

Recipe For Almond Coconut Fudge
( Learn to make this vegan and gluten free fudge that uses a combination of almonds and coconut)

Prep Time: 8 hours to soak 
                 15 mins for the rest
Cook Time: 20 mins
Makes 15 medium squares
Allergy Info: Vegan, Gluten Free, Soy free
Cuisine: International
Course: Dessert/ Sweet

Ingredients

Almonds 3/4 c soaked overnight and peeled ( see notes below)
Freshly grated coconut 3/4 c
Sugar 2.5 c to 3 c ( see notes)
Water 1/4 c
Cardamom powder 1/2 tsp
Olive oil 1/2 tbsp for greasing
A 8″ diameter plate for pouring the mixture to set

Notes

1.You must soak the almonds overnight for this fudge. Sadly, the hot water technique wont work well here.
2.Dessicated or dried coconut doesnt work well in this recipe.
3.I used only 2.5 c of sugar because my coconut meat was sweet. Feel free to adjust the sugar levels 4.accordingly but not more than 3 c
5.In case you dont have olive oil, use any vegetable or coconut oil to grease the plate.

Directions

Grease a plate with oil generously. You can alternatively line it with a parchment paper too.
Peeling those almonds is going to take a while. Assuming that you have them ready, place almonds and coconut in a blender.
Add water and blend to a smooth paste making sure there are no stray bits of almonds lurking about. Do not use more water than mentioned. Transfer the paste to a bowl and set aside.
Heat a heavy bottomed pan and place the sugar in it.
Now, add water just enough to cover the sugar. I added about 1/4 c here.
Keep stirring on medium flame until the sugar melts completely. Do not wait till the mixture starts boiling or bubbling. We only need to melt the sugar.
Now add cardamom powder and give a good stir.
Turn down the heat to the lowest possible.
Next add the ground paste and using a whisk, stir the mixture well.
Once the paste and the sugar syrup is well incorporated, turn up a heat a little.
Gear up for some work out now cos we need to stir. I m talking about relentless and gentle stirring here.
Use a wooden spatula and keep stirring the mixture continuously until it begins to thicken and leaves the sides.
Do not panic if the mixture looks watery in the beginning. It will thicken over time and stirring. But keep in mind to use only the amount of water mentioned here.
Once the mixture begins to leave the sides, cook the mixture for 2 further mins.
Now transfer the mixture to the greased plate.
Using a flat bottomed cup or anything that pleases your fancy, gently even out the surface of the mixture.
Allow it to cool down a bit.
Once it  has cooled down, run a really sharp knife to make pieces of the fudge.
You may be tempted to invert the plate and remove the mixture now but no! be warned.
Wait for the mixture to completely cool down before attempting to remove the fudge from the plate.
Once completely cool, invert, remove and store in an air tight container.
Keeps well for a week on the shelf.

Makes for nice gifts too. Some fancy packaging is all ya need.

Peerkangai Masiyal Recipe | Ridge Gourd Dal Curry

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HOW TO MAKE PEERKANGAI MASIYAL?

Peerkangai Masiyal – Ridge gourds and toor dal come together in this rustic curry.

What is Peerkangai Masiyal?

Peerkangai is ridge gourd. Ridge gourd is a water-rich vegetable that is mostly served during postpartum. While most people make Thogayal or Kootu with this, we enjoy this simple masiyal with hot rice and ghee.

This Peerkangai Masiyal also tastes great with Chapatis.

My love for ridge gourd is sort of invincible as you can see here. Very rarely, when i decide that its going to be rice for dinner, i prefer making simple dishes to go with hot steaming rice and then round it off with some curd rice. It s on one of those days that i made this simple mash or stew with ridge gourd. It doesnt call for fancy ingredients and can be made with whatever you have in the pantry. Well,  you must have ridge gourds on hand of course. Any other vegetable cant be subbed in this recipe.

Serving Suggestions

This masiyal goes very well with piping hot steamed rice, some poppadoms, and ghee. Or you can always make some Potato Okra Curry to go along with it. This recipe is just as forgiving as any other south indian recipe. You can easily double the ingredients, make it with or without garlic or use ghee instead of oil for tempering.

Masiyal Recipes

 

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Peerkangai Masiyal? 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.

Recipe For Peerkangai Masiyal

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Peerkangai Masiyal

A rustic vegan curry made with ridge gourds and pigeon peas.
Course: Mains
Cuisine: South Indian

Equipment

  • Pressure cooker

Ingredients

  • Pigeon peas toor dal 1/3 c
  • Ridge gourd 2 medium peeled and cubed
  • Garlic 4 to 5 cloves smashed lightly
  • Green chilies 6 slip lengthwise
  • Turmeric powder a pinch
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Curry leaves a sprig
  • Salt to taste
  • Hing a small pinch
  • To Garnish
  • Coriander leaves 2 tbsp chopped finely
  • Juice of 1 lemon

Instructions

  • Pressure cook the toor dal with turmeric along with 1 c of water till mushy.
  • Once done, drain water and mash the dal thoroughly. You can use the drained water to make lemon rasam.
  • Heat oil in a pan.
  • Pop the mustard seeds, add hing, curry leaves and green chilies next.
  • Once the green chilies begin to turn white, add the garlic cloves and cook till they turn a light brown.
  • Add the ridge gourd next and cook till wilted.
  • Now, add mashed dal and salt and mix well.
  • Simmer for 2 to 3 mins on medium flame.
  • Once done, garnish with coriander leaves.
  • Let it cool a bit.
  • Once cool, add the lemon juice and mix well.
  • Serve hot with rice and any curry of your choice.

Notes

1. If you find the number of chilies mentioned to be too much, dont worry as the lemon juice will balance the spice in the stew.
2. You can use ghee or clarified butter in the place of oil in this recipe.
3. Feel free to toss a shallot or two along with the garlic for a different 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!

How To Make Yogurt At Home

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If you live in a tropical country like i do, you may not have much trouble making yogurt at home. Its only during winters that making set curd or yogurt at home is a little tricky. However, if you live anywhere else where the mercury dips too low, then making yogurt can be pretty challenging. The idea of buying store bought yogurt simply doesnt appeal to me because of the wisdom that has been imparted to me about making yogurt at home. Honestly, if you keep in mind simple things while you make a batch of yogurt, then you will find that you have been throwing away money on those cups that you ve picked up from the supermarket shelves. Besides, nothing can beat homemade yogurt.

When i say simple things to keep in mind while making yogurt, i m talking about a live yogurt culture or a starter, the right temperature of the milk and the amount of culture you use. Many folks have the idea that the more culture you use, the better your yogurt sets. However, this is a very wrong notion. Now, lets come to culture itself. You have two ways to get that live culture- one buy some set yogurt from the store and go from there or two, add a chili stalk or two to 1/4 c of milk and let it stand till curdled and sour for about a day. You can also use a marble sized tamarind or 1/2 tsp vinegar too for making your starter. As for the temperature, the milk to which you add the yogurt must be warm enough so that you can dunk your fingers into for 15 secs at least without wincing. So, shall we go about making yogurt then?

How To Make Yogurt At Home From The Scratch ( Thayir- Dahi)
( Learn how to make thick set yogurt at home by yourself easily)
 
Prep Time: 30 mins
Setting Time: 12 hours to 24 hours 
Makes 500 g 
Allergy Info: Soy and Nut free
Cuisine: International
 
Ingredients
 
For The Starter
Milk 1/4 c
Vinegar 1/2 tsp ( see notes)
Salt a small pinch
(or)
Store bought yogurt 2 tbsp
For The Yogurt
Starter 2 tbsp
Milk 500 ml
Notes
In case you dont want to use vinegar, you use a marble size tamarind ball or 2 to 3 stalks of green chilies instead.
Directions
 
We have to make the starter first.
Heat 1/4 c of milk for about 2 mins.
To this add vinegar or tamarind or green chili stalks and a small pinch of salt and mix well.
Close with a lid and let it stand for 10 to 12 hours until the mixture turns sour.
Once the mixture is done, heat 500 ml of milk for making the yogurt.
Now comes the tricky part.
You must let the milk cool down to a temperature where you can dunk your fingers in and hold it in there for 10 to 15 secs. If you are able to dunk your finger in for longer, it means the milk is not warm enough for the curd to set
If you let the milk go too cold or if the milk is too hot to touch, the curd wont set well.
This cooling process takes approximately 20 to 30 mins depending on where you live and the current weather conditions.
Once the milk is in the right temperature, add 2 tbsp of the starter to it and mix well using a whisk or a wooden ladle.
Transfer this mixture to a clean vessel or a glass bowl and close with a lid.
Let it stand for 10 to 12 hours undisturbed. I prefer doing this overnight.
In case the place where you live is cold, leave the vessel in the oven with the lights on overnight. Make sure you post a note on the oven door indicating what s in there so that people dont disturb it!
After 10 hours, you shall have thick creamy luscious curd or yogurt to enjoy.
Notes
1. The creaminess of the curd also depends on the fat content in the milk that you choose. Choose milk that has medium amount of fat in it.
2. The curd may take slightly lesser time to set if you live in a warm place or if the weather is warm. Like say anywhere between 6 to 8 hours.
3. Its important not to disturb the mixture while it sets.
4. In case you live in India and you dont have an oven but its biting cold, use a hot pack or a casserole for setting the curd.
5. If the milk that you want to use to set the curd has already been boiled and cooled down, microwave it on high for about  2 to 3 mins. This will be perfect for setting the curd.
6. The water that you see on the top of the set curd is nothing but the water in the milk. You can simply mix this into the curd or discard it or use it as whey water.

How To Make Sprinkles At Home

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How To Make Sprinkles At Home

I often embark on crazy adventures, especially in my kitchen. That s how i made these sprinkles at home. The place where i live is not a baker s paradise. So finding fancy sprinkles and cake toppers have always been difficult. While i manage to get all the rudimentary stuff some where near my house, i have to travel almost an hour and a half if i ever run out of sprinkles. Not that we are big sprinkle fans. But, still.
Its only when i visit Coimbatore or Bangalore that i get to pick up some embellishments for all my baked goodies. One fine day, while i just wanted to bake a batch of these fragrant Vanilla cupcakes and frost them for a friend, i realised that my already teeny weeny container of sprinkles was over. I was immediately crest fallen, only to be cheered up by the fact that i had seen many recipes for sprinkles online a while back. Its then that i thought, why not make my own sprinkles? These sprinkles are eggless and really really easy to make. They are also inexpensive and you can easily make them into different shapes or sizes if you please. Do refer my notes for a few tips and tricks before you begin.

How To Make Sprinkles At Home
Recipe Type: Baking Embellishments
Cuisine: International
Author: Anusha Praveen
Prep time:
Total time:
Serves: 1 cup approx
Learn how to make sprinkles in all colors easily at home. An egg free recipe!
Ingredients
  • Confectioner s sugar 1 c ( Icing Sugar)
  • Corn starch 1.5 tsp
  • Lemon juice 1 tsp
  • Milk at room temp 2 to 3 tsp
  • Different food colors used in baking ( I used blue, pink, yellow, orange and green)*
  • Parchment paper
  • Piping nozzle size no.1*
  • Piping bag*
Instructions
  1. Sift the confectioner s sugar and corn starch together twice or thrice ensuring that there are no lumps.
  2. To this, add lemon juice and 2 tsp of milk in the beginning and mix well. While you may feel that the amount of liquid i ve mentioned here is ridiculously tiny, rest assured that it works well.
  3. Start with 2 tsp of milk. Use a electric beater and a whisk and whisk the mixture thoroughly.
  4. You must have a lump free batter. In case you feel the batter is too thick, add the remaining tsp of milk and whisk again.
  5. Now divide the mixture into equal parts based on the number of colors you are going to use.
  6. Add a drop of the respective food color into each of the divided part and mix well. Make sure you use different spoons for this. I still have a batch of sprinkles that are neither green nor pink.
  7. Line a baking tray with parchment paper.
  8. Fill your piping bags with the icing mixture.
  9. Now, draw straight lines on the parchment paper by gently squeezing the bag. Just like how you would do a henna design.
  10. Dont worry if the lines get curvy or wavy. We are going to cut them up later so no sweat there.
  11. Now, let those colorful lines of icing dry for 24 hours.
  12. You may be tempted to cheat or take a short cut but its of no avail. They dont come off the sheet easily when they are not dried completely.
  13. Once dry, take them off the parchment sheet. They wont offer much resistance once fully dry. Try taking a small part out first and in case you find it too difficult, let it dry a little while more.
  14. Once you have them out of the paper, cut them with a very very sharp knife into small bits.
  15. Scoop them all up and store them in an air tight container.
Notes
You must let the mixture dry completely before taking it off the parchment paper.[br] In case you decide to add some flavors, add a drop of extract along with the food color. Be judicious when using food color as too much of it will not make the sprinkles too beautiful.[br] If you dont find parchment, use wax paper instead.[br] You can also use this icing recipe to ice your cakes and cookies in the regular way.[br] Feel free to experiment by making little dots or hearts when you pipe the mixture.[br]You may use any one food color to do the whole batch. I was making a huge batch ( out of sheer boredom and nothing else) and so used many colors. You can also experiment with flavors like vanilla or lemon or orange. I tried rose with the pink colored sprinkles and they were really awesome.[br] In case you dont have a piping bag, make small cones out of thin plastic sheets and use them to pipe these. I personally found that this works great when you have too many colors or a large batch to make

Falooda Recipe| Dessert Recipes

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I know its been a very very long while since i actually posted a recipe here. Somehow, i didnt feel upto doing a round up post for 2013. And i wanted to kick off the new year with a dessert. As a matter of fact, i wanted to post the recipe for carrot halwa as its winter here and those orange carrots are aplenty in the markets. But it seemed too ordinary a dessert suddenly.Its the devil in me talking by the way. And i had this Falooda calling out to me every time i open my folders on the comp. So i thought, its going to be get warmer in a few weeks.Why not some falooda fun?

What can i say about falooda except that its the first dessert that i tasted as a kid and it has always remained my top dessert choice, no matter where i go. I still remember eating falooda for the whole meal when i was taken out by my dad and mom. While i grew up, i somehow forgot about this amazing dessert. One day, suddenly, just like that, the craving to down a falooda hit me hard in the belly and from then on, its never ended. I made an attempt to make falooda at home a while back and i must say, it felt so good to gorge on more than one falooda.


 Falooda 
(Learn to make falooda, a dessert with assorted fruits, vermicelli and ice cream)
Prep Time:  10 mins plus 1 hour chilling time      Cook Time: 20 mins       Allergy Info: Contains nuts and milk                               
Cuisine: Indian                                                    Course: Dessert            Yields 2 large glasses
__________________________________________________________________________________
Ingredients

Milk 2 cups boiled and cooled.
Assorted fruits (apple, banana, strawberry, mango, pineapple, grapes) cubed 1 c
Vanilla ice cream 2 big scoops* ( see notes)
Nuts ( cashews, almonds) 2 tbsp*
Basil seeds 1 tbsp soaked in 1/2 c water.
Falooda sev 1/4 c*
Sugar 1/ 2 c
Rose syrup 2 tbsp

Notes

1. You can use any flavor of ice cream that you like. Feel free to experiment with two or three flavors. I ve tried mango and banana. Also mango and chocolate work well. In case you use a flavor other than vanilla, dont use rose syrup.
2. You can roast the nuts and add them.
3. Soak the basil seeds for 1/2 an hour.
4. In case you dont find falooda sev, use the very thin roasted vermicelli available in the market.
5. Dont use orange or other citrus fruits as they will make the falooda bitter.
6. Assemble the falooda just before serving.
7. You can also use any fruit jelly available in the market. Add the jelly after you place the fruits in the glass during the assembling.

Method

Preparation

Soak the basil seeds in 1/2 c of water for half an hour.
In the meanwhile, Cook the falooda sev as per instructions on the packet. Drain and let cool.
Boil milk and add sugar while it is still hot. Let cool completely.
Add rose syrup to the milk and mix well. Refrigerate.
Also, refrigerate the cup fruits too.

Assembly

To assemble the falooda, you need two tall  and considerable big glasses.
Divide the fruits, nuts, ice cream, basil seeds and sev into two portions.
Place the fruits in the bottom of one glass.
Now, add the sev.
Next add ice cream.
Add the soaked basil seeds to the top of the ice cream.
Sprinkle nuts and raisins.
Pour one cup of milk slowly from the sides.
Repeat with another glass.
Serve cold with a spoon and generous sprinkling of chocolate vermicelli if you desire.