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Kashmiri Dum Aloo Recipe

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How To Make Kashmiri Dum Aloo?

Kashmiri Dum Aloo- Baby potatoes cooked in a creamy nutty curry sauce. Side Dish For Rotis. GF. Paleo.

Kashmiri Dum Aloo is a rich creamy nutty gravy that hails from the Kashmir regions of India. True to its heritage and like all Kashmiri dishes, this kashmiri dum aloo uses nuts, yogurt and freshly roasted and ground spices for the curry sauce. I am  probably the only person on the universe who is not fond of potatoes. Yes. You read right. I am not in that clique of people who start ogling at roasted potatoes. Or worse yet, people who start drooling the moment you say french fries. Potatoes simply dont turn me on. On the contrary, whenever i see a pile of potatoes, all i can do is count the calories i shall ingest, in the eventuality that i eat it. If you are wondering if i ve been this way throughout my life, no… of course not. I was a very normal kid who preferred potatoes to greens. If you asked me why i changed, honestly, i dont know. And i ll tell you what. I hate those old potatoes which have a hint of green in them and taste slightly sweet when cooked. Jeezz…. it s such a put off to any meal, may it be a banquet or a simple dal chawal. But.. but before you start wondering if i m paranoid, let me tell you. I love baby potatoes. The more tender they are, the more floored i am. When it stops raining like an ocean has been sent up above and november comes with its slightly cool breeze, i start looking forward to baby potatoes like a child who looks forward to vacations. And then, my courtship with these itsy bitsy darlings begin. Rest assured. The fling goes on till mid march. Until i manage to grab a full good bag of these babies and until i m tired of wolfing them down in the form of Baby potato fry, roasted potato pulao or kashmiri dum aloo.I am not a person who cooks a fanfare with baby potatoes. My repertoire is limited but nevertheless yummy. The last week when i bought a pack of baby potatoes  home, they met the fate of kashmiri dum aloo. Shall we now check the step by step tutorial to make kashmiri dum aloo?

Step By Step Instructions To Make Kashmiri Dum Aloo

Dry roast the spices on a pan. Let cool and grind to a powder in a blender. I used my coffee grinder for this. In the same blender, grind the pistachios to a fine paste using 2 tbsp water. Sorry, i forgot to take a picture of this step.

Pressure cook the potatoes until tender. Drain them and peel the potatoes. Heat a pan with 1/4 c of oil and deep fry the potatoes in batches until golden on the outside. Drain on a kitchen towel.

Remove the excess oil from the pan. Make sure there is about 1.5 tbsp oil left in the pan. To this, add ginger garlic paste and saute for 30 secs. Tip in the onions next and fry till light brown. Add the spice powders next and cook for 1 min on medium flame.

Now, add the ground pistachio paste and mix well. Switch off the flame and add whisked yogurt to this. Mix well. Add 1/2 c of water and salt to the gravy now. Mix again.

Switch on the flame now and the fried potatoes and mix well. Let simmer for 1 min on medium flame.

Once done, remove from flame and garnish with coriander leaves. Your Kashmiri dum aloo is ready

Recipe For Kashmiri Dum Aloo

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Kashmiri Dum Aloo Recipe

Kashmiri Dum Aloo- Baby potatoes cooked in a nutty creamy yogurt sauce. Goes well with rice and rotis
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Accompaniment
Cuisine: Kashmiri
Servings: 2
Author: Anusha Praveen

Ingredients

  • Baby Potatoes 6 to 7
  • Onions 2 medium chopped finely
  • Ginger Garlic paste 2 tsp
  • Pistachios blanched and ground to a fine paste 1 tbsp
  • Thick fresh curd 3/4 cup
  • Salt to taste
  • Oil 1/4 c
  • Coriander leaves for garnish
  • Spice Powders:
  • Red chili powder 1 tsp
  • Turmeric powder 1/4 tsp
  • Whole Spices To Be Dry Roasted and Ground:
  • Cloves 2
  • Cinnamon 1/2" piece
  • Pepper Corns 5
  • Cumin seeds 1/2 tsp
  • Coriander seeds 1/2 tsp
  • Cardamom 2

Instructions

  • Heat a pan and dry roast the spices under the list of whole spices to be roasted and ground. Let cool and grind to a powder in a blender.
  • Place pistachios and 2 tbsp water in the same blender and blend to a smooth paste.
  • Boil the potatoes until cooked but firm.
  • Peel and keep aside.
  • Heat a kadai with 1/4 c of oil and add the potatoes in batches.
  • Fry the potatoes till they have a golden crust .
  • Now, remove the potatoes and drain them on a kitchen towel.
  • Add the onions to the kadai and saute till they are light brown.
  • Now, add the ginger garlic paste and saute for another 30 secs.
  • At this stage, add the spice powders and the ground whole spice powder.
  • Combine well and saute for another 1 min.
  • Now, add the ground pistachio paste and combine well.
  • Now, turn switch off the flame to the lowest heat possible and stir in the yoghurt to the mixture slowly and mix well.
  • Add salt and potatoes and cook closed for another 7 to 8 mins on low medium flame.
  • Garnish with cilantro.
  • Serve hot with rotis or rice.

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!

Vengaya Chutney Recipe For Idli And Dosa

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How To Make Vengaya Chutney?

Vengaya Chutney or Chinna Vengaya Chutney is a spicy chutney that goes well with idli, dosa and aapam. This keeps well in the fridge for 3 to 4 days and also makes it ideal for travel times.
vengaya chutney
Vengaya Chutney or Chinna Vengaya chutney as they call it at my In- Laws’, is a delicious and spicy chutney made with pearl onions or shallots. I learned how to make this chinna vengaya chutney from my Mother In Law during the first few months of my marriage. My maternal home does not have the tradition of having a big sit down breakfast. We are the cereal and toast kinds on weekdays and weekends are always meant for poori and kizhangu or poori and kuruma. But Mr.P’s folks are big breakfast eaters and go to all extents to eat a fantastic spread in the morning. Needless to say, this kind of stumped me in the beginning. I simply could not adjust to the idea of eating ghee laced crispy dosas along with an array of colorful chutneys as early as 8 in the morning. You get the drift here, right? Right. So when the MIL came to stay with us for a few months when we were newly weds, she used to make different chutneys and this one was a keeper. So i learnt to make this vengaya chutney and have been making it ever since.
vengaya chutney
For me, finding a bag of pearl onions here in Gujarat is like going to pixie land and coming back. I love the flavor pearl onions  give to anything in which they feature.I top my Paruppu Urundai Kuzhambu with pearl onions  fried in sesame oil sometimes. Duh!! i feel like eating that kuzhambu right away.  I love my pearl onions in Kathirikai kara kuzhambu ~ a tangy eggplant gravy with which i devour steamed rice and ghee. Heck.. i love them in anything. Lets just say i am always falling in love with pearl onions. Not so much of a chemistry with the normal red onions though. 🙂 I recently chanced upon pearl onions in a small store here. I bought them without a second thought. And then, as usual, forgot about them. Until, my maid pointed out to the basket of pearl onions and asked me, ” what are you going to do with those?” and rolled her eyes at me. Thus the pearl onions got chutnied. And boy, they tasted simply scrumptious.

Recipe For Vengaya Chutney

vengaya chutney
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5 from 2 votes

Vengaya Chutney Recipe For Idli And Dosa

Vengaya chutney is a spicy and tangy dip made with pearl onions. Tastes great with idli, dosa, aapam and poori
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Shallots 1 cup peeled and chopped roughly
  • Dry red chilies 5 to 6
  • Tamarind the size of a big marble soaked in warm water for 10 mins
  • Salt to taste
  • Sesame oil 2 tbsp
  • Tempering :
  • Mustard seeds 1 tsp
  • Hing a large pinch
  • Curry leaves a sprig

Instructions

  • Grind the shallots, tamarind, chilies and salt to a fine paste without adding any water.
  • Heat a kadai with oil and add the mustard seeds.
  • Once the mustard seeds crackle, add the hing, curry leaves and the ground paste.
  • Now, let the paste simmer till the raw smell of shallots disappears and the oil separates from the mixture.
  • Takes about 10 to 12 mins on medium flame. You will know its done when the mixture leaves the sides of the kadai.
  • Remove from heat and let it cool.
  • Add about a tsp of sesame oil to the chutney just before serving and serve with Idlies or dosas.

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!

Palak Paneer Recipe Restaurant Style

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How To Make Palak Paneer, Indian Cottage Cheese in Mashed Spinach?

palak paneerPalak Paneer is comfort food for me. I have a habit of recollecting the day s events before going to bed. I know this leads to the many hungry dreams i have of cupcakes, fondant, mutter paneer and vegetable biriyani. For some reason, only these make an appearance in my dreams and that too very frequently. I see cupcakes in all shapes and sizes, like the other day i saw a cupcake in the shape of a porcupine. I know it was a cupcake because it had muffin liners underneath. So, dont question my conclusion. Anyway, while i recollect, my mind does some tagging work all of its own. According to my inner eye, some recipes are tagged as all time classics. Like dum aloo, mutter paneer, chocolate lava cake, bisi bele bath and then palak paneer. My version of palak paneer doesnt call for many spices and banks on the flavors of paneer and spinach. You may also add a dash of cream at the end to make this more delicious.

palak paneer

I am sending Palak Paneer  to Bon Vivant Savory, I m the star by Rasya, Healthy Morsels Pregnancy, For You Mom By Nupurand Lets Cook Greens

Recipe For Palak Paneer

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Palak Paneer Recipe

Palak Paneer is a mild gravy in which indian cottage cheese are simmered in mashed spinach and other spices. Tastes great with flatbreads and pulao
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Accompaniment
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Fresh spinach leaves 1 bunch or 250g chopped finely
  • Onions 2 medium chopped finely
  • Tomato 1 medium chopped finely
  • Ginger garlic paste 2 tsp
  • Paneer cubes 3/4 cup
  • Green chili 1
  • Sugar a small pinch or 1/8th of a tsp
  • Oil 1 and 1/2 tbsp
  • Salt to taste
  • Spice Powders:
  • Punjabi Garam Masala 1/2 tsp
  • Red chili powder 1/4 tsp

Instructions

  • Clean the spinach.
  • Bring a large pot of water to a rolling boil. Once the water begins boiling, immerse the spinach in it for just 3 mins.
  • After 3 mins, drain all the hot water and immediately dunk the spinach in ice cold water for about 2 mins.
  • Drain water and let stand for a minute.
  • After a minute, place the spinach and green chili in a blender and grind to a smooth puree.
  • Keep aside.
  • Heat a kadai with oil. Add the chopped onions and saute till light brown.
  • Add ginger garlic paste next and saute for 30 to 40 secs.
  • Add the chopped tomatoes next and saute till oil separates.
  • Add all the spice powders and combine well. Saute for about 30 secs on medium flame.
  • Add the pureed spinach to this mixture along with a tiny pinch of sugar. Stir well.
  • Cook closed for about 5 to 7 mins.
  • Add salt and paneer to the gravy and cook without covering for another 5 mins.

Notes

Fresh spinach leaves 1 bunch or 250g chopped finely
Onions 2 medium chopped finely
Tomato 1 medium chopped finely
Ginger garlic paste 2 tsp
Paneer cubes 3/4 cup
Green chili 1
Sugar a small pinch or 1/8th of a tsp
Oil 1 and 1/2 tbsp
Salt to taste
Spice Powders:
Punjabi Garam Masala 1/2 tsp
Red chili powder 1/4 tsp
Note:
1. Substitute Paneer with Bean curd(tofu) for a vegan version.
2. This recipe has been updated on 20.11.2014.
3. Addition of sugar helps in retaining the color of the spinach.
4. The blanching process mentioned in the directions plays an important role in maintaining the flavors in this recipe. So do follow those steps even though they are a little extensive.
Directions
Clean the spinach.
Bring a large pot of water to a rolling boil. Once the water begins boiling, immerse the spinach in it for just 3 mins.
After 3 mins, drain all the hot water and immediately dunk the spinach in ice cold water for about 2 mins.
Drain water and let stand for a minute.
After a minute, place the spinach and green chili in a blender and grind to a smooth puree.
Keep aside.
Heat a kadai with oil. Add the chopped onions and saute till light brown.
Add ginger garlic paste next and saute for 30 to 40 secs.
Add the chopped tomatoes next and saute till oil separates.
Add all the spice powders and combine well. Saute for about 30 secs on medium flame.
Add the pureed spinach to this mixture along with a tiny pinch of sugar. Stir well.
Cook closed for about 5 to 7 mins.

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!

1 min microwave chocolate cake for Blog Hop Wednesdays

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I am undergoing a massive mid week crisis. I definitely dint feel springy when i got up this morning. For some reason, all i could think about was that mile long bucket list that i ve saved on my computer and the fact that i m already twenty four. I mean, i m twenty four. That s pretty old and i m not faring great if you take a close look at my bucket list. I m supposed to have finished CS inter, passed level A3 in french tres bien, baked the perfect alfajores and find bone china ramekins by May 2012. Chances are very narrow that i even begin any of the above considering the fact that i ve not even reached September 2011 of the bucket list. Who ever wanted me to draft a bucket list by the way? Bad idea. I wish i could break a rotten egg on their head. That s a fantastic idea. So when i was wallowing in a self induced and self motivated well of pity, i realised i had something to look forward to today. No, its not a part of my bucket list. You must leave that part alone. Otherwise, you will soon want to break a rotten egg on my very pretty head. Mind you, i ve a full head. So it wont be fun to do all the egg breaking. While i wallowed and whimpered and threw a very big tantrum right this morning, Mr. P dearest reminded me that it s time for blog hop wednesdays. Now, when he said that, i thought, ” My God, he remembered that but he doesnt remember to buy yoghurt for me.” See i told you, the blog has become a way of life in my household now. Anyway, i was paired with Charul of Tadka Masala this time.
Charul s Tadka Masala, i  must say, has a beautiful layout. I mean just look at those drop down menus and the neat labelling work she does on every post.  Her Glossary and Preps & Equips  columns piqued my interest. She s definitely making a mark of her own in the blogosphere. All her recipes are simple yet wonderful. Not many have the knack to keep things simple and beautiful 🙂 I picked this microwave chocolate cake from her blog. You can attribute the choice to the curious cat in me.
When the 1 min microwave chocolate cake stole the ramp at the blogosphere, all i said was ” Bah” I mean, how can some one make a cake in 1 min. And that too in a microwave. And i forgot all about it. It was not too great at that time for me to remember. Well, something changed that. Well, do you all remember that  milk bundt cake that i made sometime back? When i was making that, i had to heat up some leftover butter in the microwave. I spilled a teeny weeny bit of the cake batter in my butter bowl. Now, i dint notice it till i took back the bowl from the microwave and saw that the batter had turned into a small spongy soft mass.I very carefully popped it into my mouth and it tasted simply amazing. So, my head started ticking off that instant. Can i bake a whole cake in the microwave mode? Of course i knew i couldnt. And then, this microwave cake came into my focus all again. All in good timing, when Radhika announced her next blog hop pair list and i discovered Charul s space and this recipe too.
Chocolate is probably the next best thing to love on earth. I mean, i must thank Brahma for planting such brains in us that we could invent chocolate. I m not a chocolate person. Period. But that doesnt mean i hate chocolate. The chocolate cake craving does kick in occassionally for me too just like it did this morning. Just when i was not in a mood for all that beating, sifting and mixing. This microwave chocolate cake came as a blessing when my craving for that sinful piece of cake was at its highest.

Prep Time: Under 5 mins
Cook Time: Under 2 mins
Yields 4 small cakes in teacups



What you need?

All Purpose Flour 6 tbsp
Powdered Sugar 6 tbsp
Milk 6 tbsp
Oil 6 tbsp
Cocoa Powder 2 tbsp
Any chocolate biscuit 3 no.s
Baking Powder 1/4 tsp
Salt a small pinch
Vanilla extract 1/8 tsp( optional)

( This cake is a face saver if you have not made your dessert. Believe me, it s without all the sinful indulgences like butter and eggs but still tastes absolutely heavenly. You cant make this in an oven or on convection mode. Chances are you ll land up burning the cake thoroughly. This really does take only a min to cook. So its a quickie dessert after a heavy dinner. But the kids will love it more than anyone if you have this ready when they are back from school. Because it tastes relish with a glass of cold milk. I ate it that way. I did not even dunk in the cake. I poured the milk over the cake and just wolfed it down. The amount of sugar that i ve mentioned is a lil less cos we dont like our cakes too sweet. But maybe you could add a tbsp more. The batter is not runny like the usual cake batter but dont let that deter you. Its just perfect to microwave. And make sure the vessel in which you bake this is microwave safe. You can also use melted unsalted butter in case you need that rich feel to your cake. This is such a breeze to make if you want to show off your baking skills a lil too. I mean let your friends talk, you disappear into the kitchen for 5 mins and come back with a brilliant cake in a cute tea cup. Imagine that!! And yes, the baking time varies between 1 and 1 and a half mins. Mine got done in precisely 80 secs. So just keep an eye after a min. Insert a skewer and check after a min. If it comes out clean, then its fine. Otherwise bake for about 20 to 30 secs more)



How to make it?

In a mixing bowl, place all the dry ingredients except the biscuits and combine well.
Now, crumble the biscuits using your hand and add in to the dry ingredients.
Make a well in the middle of the mixing bowl.
Add all the wet ingredients starting with oil and ending with the vanilla.
Using a hand whisk, combine all the ingredients until well incorporated and make sure there are no lumps.
Now, fill any microwave safe tea cups or ramekins till halfway with the batter.
Cook on the highest power on microwave mode for 1 min.
Check to see if a toothpick inserted comes clean.
If not, cook for a further 20 secs.
That s it. You are good to go. My cakes had risen beautifully.

Let it cool and then serve with ice cream or pour cold milk on it and dig in just like me.
This goes to this month s  Blog Hop Wednesday week 15 at Tickling Palates. Head on over to see what others have cooked. I am also sending this to Kitchen Chronicles Summer Splash by Kalyani and Lets Cook Speedy Snacks
 

Cucumber Peanut Salad For Gourmet Seven

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Its the second month of the Gourmet Seven. And i must say i was excited as hell about this month. Reason? Because we made salads for this month. This month s edition ends with me. I am so happy that it is ending with me. No.. no.. its not like i am not enjoying this. It s because things never end with me. I pity those people whose names begin with an A. I pity them the most when there s an exam or worse yet, when its that time of the year where you are going to get grilled mercilessly by the lecturer all in the name of Viva Voce.Sweet sweet Viva. How many of us have gone through those torturous sessions of questioning. Some of those nightmarish moments of college. Thus ends the Viva chronicles of an ex law student. Sigh!!… Coming back to the salad, i must agree that i m a gargantuan salad person. Now i dont know if that adjective s right. But i couldnt find any other word that describes me that well. Everytime, i go out for a meal, i make it a point to load my plate with veggies, all kinds root, greens and juicy, all colours, red, green, orange and yellow. I sort of devour salads as my main course. Why.. i remember a few times when i ve just had salad having enjoyed them immensely, i skipped main course and plunged head on into dessert. Lets talk dessert some other time. But now, i really want to talk about my Money s Worth strategy that i used back in Mauritius where we honeymooned. Below are some clicks from the scenic and pristine Mauritian islands.

Sunset on a beach in Mauritius
Bags made out of palm leaves all colorful and utility I bought 2 of them 🙂
A view from Chamarel- seven colored earth
Yours truly sports a hat made of palm leaves 

 The breakfast and dinner at the hotel where we stayed was a huge affair. When i say huge, i mean really huge with about 30 to 40 dishes all at one spread. And somehow, every single morning i used to wake up as hungry as a big fat sow. I used to shower quickly, dress and race down to the dining hall. Then began my action.
Take plate.
Look around.
Load plate with veggies.
Go back and eat it.
Go again, load plate with some more veggies and some fruits. And a banana or maybe two but no doing anything without banana.
Sit and polish the plate.
Go back, get a piece of toast and smear all the possible flavors of jello and marmalade on the toast.
Devour the toast and wipe your mouth with the back of your hand.
And flash a toasty smile for your husband.
Anyone would have figured out by now, what a scare i would have given my then very new husband. And the poor guy went through all of this again in the night but with some six or seven desserts that i had along with  my dinner. To this day, my husband very strongly tells anyone he meets that his entire trip was worth all the money he spent and one big reason is me devouring all the food. Oh! by the way, all Mr.P managed to eat was some rubbery chapathis and a passable dal and subzi.  I m doubly sure by now, that all of you would have understood the reason behind my choice of adjective. So this month s Gourmet Seven choice was glee in all glory for me. We chose salads and all i could do was get excited. 101 cookbooks by Heidi Swanson is a foodie s treasure trove. And the choice of salads at her space are awe inspiring. I picked a very simple salad, Cucumber Peanut Salad. My choice was more out of curiosity than anything else. I was curious about how a non Indian goes about her indian choice of food. And Heidi s post made me believe that Indian food s loved by everyone but for the chilies. The salad was just right for our palate and Mr. P who normally is of the opinion that salads are for goats ate not one not two but three servings. And it s a summer salad. Cool cucumbers tossed with coconut and peanuts are simply amazing. Make this at home when you feel you want that light meal to put your tummy to sleep.

Prep Time: Under 20 mins
Cook Time: Under 10 mins
Serves 2 


What you need?

Cucumbers 2 medium cubed
Fresh grated coconut 1/3 cup
Peanuts a handful roasted
Green chili 1 minced
Salt to taste

For Tempering:

Mustard seeds 1 tsp
Cumin seeds 1 tsp
Olive oil 2 to 3 tsp

For Tossing:

Juice of half a lemon
Cilantro chopped finely 2 tbsp

( This might seem a normal salad but what makes it different is the crunch of the peanuts. I squeezed a lemon as an afterthought but nonetheless, the result was simply amazing. We loved the slightly sour, crunchy and refreshing combination of flavours. I may experiment with this salad by maybe adding a few flax seeds or even toasted sesame for the extra nutty flavors. If you do, let me know. Add the peanuts at the end just before serving. They become soggy otherwise. Heidi s version calls for toasted coconut or toasted dry coconut. But because i felt that the coconut flavor may be overpowering, i stuck to fresh coconut. Again no disappointments. Leave the peel of the cucumber on. Gives a nice colour and crunch to the salad.)

How to make it?
Roast the peanuts in a microwave for about 1 min to 1.5 mins. Let it cool. Remove the skin and set aside.
Place the cucumbers and coconut in a mixing bowl.
Add salt and minced chili and combine well.
Temper with mustard and cumin seeds.
Add cilantro and lemon juice to the cucumber and coconut.
Throw in the peanuts, toss well and serve cool.
That s it.. Really ready in a jiffy. 
This is my pick for this month s Gourmet Seven. Have a look at the other Gourmets too. 
Meet ya all next time with another gourmet recipe in april. 

Corn Katti Rolls~ Magic Mingle 3

By 19 Comments

I hate corn. Anything corn in fact. American, sweet, indian, posole, on the cob. I can go on. Somehow, i never could bring myself to like this grain despite its bright and cheerful yellow. There s this one thing i like about corn though. It s a very good photography subject. Looks good in all shades and light settings. Ha! If i were to be deprived of anything food but corn, even then i wont choose to eat corn. I d rather starve. And this time, there s no conversion story. I hate it and i ll continue to hate it. But then, i think God really did smile upon me when he sent along a husband who loves corn. Yes. Mr. P adores corn. I ve never attempted in making some corny dish till date. But there are some times when you just want to step out of that comfortable cushion of yours and see how the next door neighbour s new lounge chair feels like. That s just how i felt when i made this corn katti rolls for Magic Mingle 3. Kalyani chose corn and wheat to mingle in magic this time and i was short on dosa batter. So i put together these corn katti rolls for Mr. P s breakfast and was rewarded with a very beaming Mr.P. Felt really nice to give him something to kick start his day cheerfully. I made a note mentally to make more corn.

Let me be honest with you. I had a bag of american sweet corn in my freezer for God knows how long. All i can remember is i bought it sometime in January.And then i totally forgot it. No, i purposely forgot all about it. Whenever Mr.P expectantly enquired about the nice bag of corn sitting in the freezer, he would get a very sweet reply, ” Can we eat dosa tonight? or Our fish have grown, did you see?” I just did not want to cook corn. Only Lord Almighty knows why i bought it. Anyway, i cleaned my fridge yesterday and made a very annoying discovery of that dumb yellow bag and was guilty all over. While i wondered what to make out of it, my memory conveniently refreshed to the happening of Magic Mingle. In an attempt to end the corn antagony, i made these corn katti rolls.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Makes about 4 katti rolls



( I loved these rolls even though i m not a fan of corn. They make a filling breakfast or a nice lunch box menu. But what i really love about the filling is you can use it multi ways. You can make a sandwich with the same filling by layering between bread slices and grilling them. Nah.. i cant eat without grill. You can use the filling as a side dish for pooris or rotis. You can omit the cream in the wrapper, add an omlette and make it an eggy corn katti roll. You can add scrambled eggs to these too. You can make this filling into a raitha by omitting the cream and adding yoghurt only. One more idea for the filling. Use it as a paratha filling or eat it like a salad. Anyway you eat it, you ll love it. Of course, i m an exception to that rule.You can also spice up the cream cheese for the wrapping by adding some herbs like mint and parsley. If you are packing for kids, then make sure you add some ghee on the chapathis. Oh yeah and  you can use leftover chapathis too to make these rolls. If in case you are packing this in a lunchbox, avoid the tomato and cucumber slices on the roll. Pack them separately.)


What you need:

For The Wrappers:

Whole wheat flour 1.5 cups
Water to knead
Flour for dusting
Cream cheese 2 to 3 tbsp

For The Filling:

American sweet corn kernels or any corn kernels fresh or frozen 2 cups
Garlic 3 cloves minced
Onion 1 large chopped finely
Cumin seeds 1 tsp
Chili sauce 2 to 3 tbsp
Tomato Ketchup 1 tbsp
Fresh cream 3 tbsp
Yoghurt 1 tbsp
Coriander leaves chopped finely 2 tbsp
Salt to taste
Oil 1.5 tbsp

For Assembling:

Cucumber slices 4
Tomato Slices 6 to 8
Tooth picks 4

How To Make It?

Place the wheat flour in a mixing bowl, add water and knead into a soft pliable dough to make a chapathi dough. Make 4 equal portions of the dough, shape into rolls and set aside.
Heat a kadai with oil. Add cumin seeds.
Once they crackle, add the chopped onions and saute till they are pink.
Now, add the minced garlic and saute for another 30 secs.
Next, add the tomato ketchup and the chili sauce. Combine well.
Add the corn kernels and cook on medium flame till the kernels are soft.
Now, add the yoghurt, cream and salt and mix well.
Add chopped cilantro, combine well and  divide this into 4 equal portions. Set aside.
Now, roll the dough out to thin rounds just like you prepare chapathis. Cook each round on a tawa for about 30 secs and then cook on direct flame. Your chapathis would have fluffed up beautifully now.
Repeat the process for all the 4 rounds.
Lets assemble the rolls now.
Spread a small amount of cream cheese on each chapathi.

Place a portion of the filling on to the chapathi and start rolling firmly but gently.
Once you have the entire thing rolled over, place tomato and cucumber slices alternatively on the place where the corner  of the chapathi  ends and insert a toothpick through this. There, now we ve sealed the roll and we are ready to roll for breakfast with these katti rolls.

Serve with tomato ketchup or mint chutney. Or pack these for your kids lunch box and i m sure it ll come back clean.
This is my entry to Magic Mingle3 Corn and Wheat, Dish It Out Salad/Bread/Sandwich, Lets cook speedy snacks, EP Series Cumin/cilantro,Say Cheese and HITS: Fiber rich

Methi Mutter Malai Paneer~ Fenugreek&Green Peas In Creamy Gravy

By 12 Comments

I was a very picky kid who always thought not twice but a zillion times before putting that ominous piece of spinach in my mouth. I had a problem eating anything green beginning with spinach and ending in pistachios. My hatred went very far until i began college. Everyone knows that good food can create a lot of magic in life. But let me tell you, bad food, food that you cant imagine eating unless its hot, can change you into a new leaf. Five years of living in hostels and eating rice that had soda added to it and veggies which never had the right crunch or a wonderful flavor converted me to a person who simply is in awe of the food that mom makes. Now, i really dont care what mom makes. As long as mom makes the food, i can eat. No matter what. Well, those tough times also has influenced a lot of my culinary choices. I make it a point to include greens in my menu atleast 3 times a week. An overdose for a person who hated green. Dont you agree? I make everything with spinach, curry, subzi, lentil stew, yoghurt stew, dumplings deep fried. You name it and i ll make it with greens. And fenugreek was another story totally. Mom never made fenugreek at home. Now, dont ask why cos i have never asked her. Guess that s the way some things are at some homes. But we had every other possible green leafy veggie at home. Even the very detested night shade berry leaves were a regular on our table. So when i came to Gujarat, i was surprised to find that only 2 to 3 varieties of greens were available year round here. And among them, fenugreek. I discovered the charisma of fenugreek when i began adding kasuri methi to my gravies. The finishing touch of kasuri methi made all of my gravies simply exotic and almost restaurant like. So, me wondered, if a small pinch of dried fenugreek leaves could make such a mammoth difference, then fresh leaves will transform the very profile of my gravy. So the story of methi mutter malai paneer begins.

Prep Time: Under 30 mins
Cook Time: Under 20 mins
Serves 2 to3 


What you need?

For The Gravy:

Fenugreek leaves 1 cup
Fresh green peas or frozen peas 1 cup
Onion 1 large chopped finely
Paneer a few cubes
Cumin seeds 1 tsp
Milk 3/4 cup
Tomatoes 2 medium pureed
Fresh cream 2 tbsp
Sugar 1/2 tsp scant
Salt to taste
Oil 3 tbsp

To be ground into a paste:

Onion 1 medium
Ginger 1/2 ” bit
Garlic cloves 3
Green chili 1
Cashews 1 tbsp broken
Poppy seeds 1 tbsp

To be roasted lightly and powdered

Cumin seeds 1 tsp
Cloves 2
Cinnamon 1/2″ bit
Pepper corns 3
Cardamom 2

Spice powders:

Turmeric powder 1/2 tsp
Kitchen king masala 1 tsp

For Garnish:

A small dollop of cream

( This s a slightly sweet gravy. You can reduce the amount of milk if you like your curries a little spicy. I added paneer to this because i had some left over in the fridge and wanted to use it up.Alternatively, you can also add tofu in place of paneer. You can avoid them and make this into just methi mutter malai. You can even omit the cream if you want a healthy low fat version. Increase the soaking time of fenugreek leaves if you dont like the bitter taste.)

How to make it?
Soak the fenugreek leaves in water along with 1/2 tsp salt for 15 mins. 
Dry roast the ingredients to be powdered. Let it cool. Once cooled, powder them and keep aside.
Now, grind the ingredients to be ground to a paste without adding water. The paste must be smooth. Keep aside.
Squeeze the fenugreek leaves dry and set aside.
In a kadai, heat 1 tbsp oil and add cumin seeds. Once they crackle, add the fenugreek leaves and saute for about 4 to 5 min. Set aside.
Add the remaining oil and heat it up. Now add the chopped onions and saute till light brown.
Add the ground paste, turmeric powder and kitchen king masala next and combine well on a low flame.
Now, saute the mixture till it leaves the sides of the kadai.
Add the tomato puree next and saute till oil separates.
Now, add the fenugreek leaves, fresh green peas, milk, cream, salt, sugar and a cup of water and cook for about 10 mins.
Fry the paneer cubes in a skillet until golden brown on both sides and add to the mixture.
Garnish with a dollop of cream before serving and serve hot with Garlic Kulchas.  
This goes to Gimme Green, Lets Cook Greens, Bon Vivant Savoury And EP Series Cilantro/ Cumin

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Carrot Coriander Soup

By 11 Comments

We are back to soupy nights. Huh.. sorry… soupy dinners. I am always on the look out for soup recipes. Any vegetarian soup recipe in fact. I remember a friend remarking once, ” Anu s ears cock up like a dog s ears when some one says recipe” and the ruthless fat goose gobbled up a very yummy dinner all made by yours truly. Well, she was not wrong so i did forgive her. I m like that. I visit a hotel. I eat something and i like it. Then rest assured that i m going to fish out the chef by hook or crook and get the recipe from him. I even had the audacity to ask a restaurant s management to give me a few pieces of their cutlery and crockery amongst which were some nice bone china ramekins and heart shaped spoons. See.. i told you earlier that i am very obsessed with bone china. You never know. I may get myself immortalised in bone china complete with a ladle and all. This soup recipe was also discovered on one of my chef fishing expeditions. Believe me, chefs are big fish. So they are definitely worth your efforts. And this recipe only proves that i m right!!

Prep Time: Under 15 mins
Cook Time: Under 20 mins
Serves 3


( This soup can be eaten hot or cold. I ate it both ways and i loved it while it was cold. Tasted like a savoury pudding. You can make this a real gourmet starter by adding basil leaves and a teeny weeny bit of parsley. If you do not have vegetable stock in hand, then use the water with which you steamed or boiled your veggies. I loved the fact that there s no milk addition involved in this soup which makes it completely vegan. You can also have this soup as one big meal instead of serving it as a starter. If you are serving it as a starter, then make sure you dilute it a tiny bit by adding a lil more vegetable stock. I dont believe in substituting vegetable stock with water. That somehow defeats the entire purpose of having a healthy and hearty soup.)



What you need?

Carrots 4 medium peeled
Onion 1 large chopped finely
Coriander seeds 2 to 3 tsp
Fresh Coriander Leaves chopped finely 3/4 cup
Vegetable Stock 3 to 4 cups
Olive oil 1 and 1/2 tbsp
Freshly ground black pepper 1 tsp
Salt to taste

How to make it?

Chop the carrots roughly into small bits. Keep aside.
Pound the coriander seeds to a coarse mixture using a mortar and pestle(No, shove that mixer away) and keep aside.
Heat a soup pot or a pan with olive oil.
Add the onions and saute till they are pink.
Now, add the carrots and coriander seed powder.
Saute for about 5 mins.
Now, add the vegetable stock to the carrots and mix well.
Cook closed on a medium flame until the carrots are tender. Takes about 10 mins.
Once done, let it cool.
Blend to a smooth puree in a blender after it cools down.
Transfer to the wok again.
Simmer on low flame for about 2 mins.
Add freshly ground black pepper, salt and chopped coriander leaves and mix well.
Simmer for another 2 to 3 mins and remove from heat.

Serve hot with any bread of your choice or serve cold with a salad.
I am serving my soup at Srav s CC- Only Plant Based and  Julie s EP series Cumin And Cilantro,

Vegetarian Thai Fried Rice With Tofu

By 10 Comments

I suddenly feel so guilty. I mean i ve not shared my love for thai cuisine on this blog. I am a thai food fanatic. I love the cuisine for its incorporation of a wide variety of aldent vegetables and tofu. Silken tofu s a hot favourite with me because of its ability to become a egg substitute. I once ate chocolate mousse made with tofu at a restaurant. Believe me,i ve never liked mousse anywhere else after that gratifying day of eating that sinful mousse. And thai pads are another story altogether. I love munching on those noodles with crunchy peanuts. Mr. P detests it though. He says that thai food is too bland. Duh!! Well, i love thai food. Sticky rice with mango, pad thai and some yummy tom yum soup can make my day a sunny one anytime. There were some beautiful days that i spent in Bangalore. I know i know. I ve talked too much on the city but old habits die hard. So please bear with me. I m sure you are going to love this. I had a friend who was a greater foodie than me. Who was always willing to try out new cuisines and new food. This thai fried rice was one such discovery we made together at a nearby self proclaimed thai restaurant. If you are in a hurry or if you are just back from work and you have to make that dinner, then go on and make this.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Serves 2





( Leftover rice works best for this fried rice. If you dont have any at hand, then cook the rice and let it cool. Then use. You can make this into a fancy meal by adding bok choi, cabbage and even a few roasted peanuts. I did try that way and it turned out relish. I used dark soy, the reason for the dark colour of the rice. If you dont have basil leaves in stock, just use cilantro instead. Works great too. And no, you need to have tofu for this. Paneer just wont work. I did try and it was nothing short of a disaster.You can also add scrambled eggs to this rice. Soy sauce has some added salt in it so keep an eye on the salt.)


What you need?

Cooked Rice 1.5 cups
Onions 2 medium sliced thinly
Tomato 1 medium chopped finely
Bell peppers chopped finely 1/2 cup
Spring onion a small bunch chopped finely
Basil leaves 5 to 6
Bok choi 1 chopped finely
Lemon grass 1 tbsp
Soy sauce dark or light 2 tbsp
Tofu firm cubed 1/2 cup
Olive oil 2 tbsp
Salt to taste

Garnish:

Lemon wedges

How to make it?

Heat a kadai with olive oil.
Stir fry the tofu till light brown on both sides. Drain on a kitchen towel.
Now, in the same kadai, add the onions and saute till pink.
Add bell peppers and spring onions next and saute till the peppers wilt a little.
Add tomatoes and saute till oil separates.
Now, add the lemongrass and mix well.
Add the soy sauce next and combine well.
Add the cooked rice, tofu and basil leaves with salt to this mixture and mix gently but firmly.

Serve hot with tomato ketchup and a lemon wedge.

Milk Bundt Cake ~ My 150th Post

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Let me warn you. This is going to be a ridiculously verbose post. You may even need a tissue or two. So gear up and read on…

There are some things that become a habit. And these habits become a way of life eventually. My blog is one such habit which has now become a way of life for me. When i began writing this blog, little did i know that i d be supported by all those wonderful wonderful people out there who cook and eat just like me. Ok maybe they are a lil unlike but what matters is that we are all foodies. I was never a big foodie. I was a very picky eater who always thought twice before i began eating my greens. I really did not know what my mom went through everytime i made unrealistic demands out of her culinary expertise. But the mother she is, she readily agreed and gave in. Only when i began cooking, i realised that to make food in any form, may it be a 3 course meal or peanut butter jelly sandwich, requires a modicum of patience, lots of love towards the person who is going to eat and some amount of creativity. Above everything, we all require a lil pat on the back when you bake that first cake or manage to make crispy brown dosas or when you proof your yeast right the first time.This blog has been that pat on the back for me. And its 150 posts that i ve written till date. I am going to bore you all for the next 3 mins but hang on and do read. I must thank a few souls who have made this happen so far. Mr. P my husband for enduring my food blogger tantrums on an everyday basis, My mom- the official PR of Tomato Blues and a few friends of Mr. P and myself. Thank you all aplenty. And then, my biggest thanks goes out to my beautiful readers and food blogger friends out here who take their time out to read all the stuff and nonsense that i write here. Thank you all for enduring my rants and raves on everything from my nose to my weekend blues and for believing in my recipes. This bundt cake is for you all for the patience and faith that you have displayed in me.

Prep Time: Under 20 mins
Cook Time: 40 mins
Makes one nice big bundt cake say about 12 inches. 


If someone asked me what s your favourite cake mould. Snap will come the answer, ” bundt mould” There is something so beautiful about making a cake in a bundt mould. I think the mould lends some exoticism to the cake. I dont mind baking anything in a bundt mould. The batter here filled in a small pie crust mould and a bundt mould for me. ( Do you care as long as the cake is yummy??) Feel free to use any mould of your choice. I baked this for 35 mins once and the second time i did 40. In my opinion, 35 works just fine in an OTG. But if using a microwave convection, then try 40. I did the whole thing on electric mixer. If you are going to do it by hand it will take you a lil longer. Creaming the sugar and eggs takes about 5 to 6 mins by hand and combining the flour mixture and the eggs mixture takes about 5 to 6 mins again.You can omit the fruits and bake this into a plain cake as well.





What you need?

All Purpose Flour 1.5 cups
Eggs 3
Castor sugar or powdered sugar 1 cup
Salt a pinch
Butter softened at room temperature 130g or 12 tbsp and a lil more
Baking powder 1 tsp
Milk 1/2 cup
Vanilla extract 1/2 tsp
Cranberries dried 1/4 cup
Currants and raisins 1/4 cup
Flour for dusting

How to make it?

Grease your cake mould and keep aside.
Preheat your oven to 180 c.
In a large mixing bowl, place all the dry ingredients except the sugar and sieve well to combine.
In another bowl, cream the sugar, butter and eggs till light and fluffy. Takes about 5 mins on high speed in an electric mixer.
Then, slowly start adding the flour mixture and combine using the electric mixer on high speed for about 3 mins or until well incorporated.
Dust the raisins, currants and cranberries with flour and drop into the batter.

Transfer to the greased mould and bake for 35 mins or till a skewer inserted comes out clean.
Off this goes to Bake Fest Hosted By Kalyani for Vardhini and Radhika S Lets Cook Sweet Somethings

Fortified Curd Rice~ BM13 Day 7

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Well it s the last day of the BM. It has been a swell of an experience and heck i managed to cook all the seven days albeit the fact that i did bore Mr. P a lil with my constant prolix accounts of who s doing what. That part of the conversation s never enjoyed or appreciated by anyone until i say the magic words, ” i am going to make dash dash recipe tomorrow” and then i can see that those words almost cast a spell. Wondering why i m using so many fantasy words, well i ve been on a Harry Potter high the last few hours. I m a complete HP addict who knows her spells and curses by heart. Why, if i need to swear, dont be surprised if i say cruciatus under my breath and you hear it by mistake. It s a dog of a habit and its quite hard to overcome. I love HP and every bit of it. Period. Having said that i must tell you that JK s take on british food in Hogwarts will almost make every foodie worth her name drool. So what s the connection between HP and todays recipe? Nothing. Yes you heard me right. I just felt like talking about HP without being interrupted or boohed at and so i just went on… Well i better come back to the recipe. I am a true south indian body, flesh and soul. No changing that. Having said that, i love my yoghurt, rice and pickle. Lets just say, i cook a three course meal and everything but only yoghurt and mind you only yoghurt and nothing else can complete my meal. As a kid, i remember amma packing this for lunch for me during the beginning of summers when we used to slog it off for our finals. It does make you sleepy but who cares as long as it s good old curd rice.Most kids are simply not willing to have curd rice. See its easy to make a kid eat a sandwich why even greens but not curd rice. So its in us to make it a lil interesting for them. This recipe is a lil tweaked to fit into the accepted by kids stamp. Read on.

Prep Time: Under 20 mins

Cook Time: Under 10 mins
 Serves 2

What you need?

Cooked rice cooled and mashed well 1 cup
Fresh curds 3/4 cup
Butter 2 tsp softened and at room temperature
Milk 2 tbsp
Salt to taste

The Veggies and Fruits:

Carrot grated 1/4 cup
Pomegranate seeds 4 tbsp
Green grapes or black grapes a handful
Apple peeled and cubed 4 tbsp
Cucumber grated 3 tbsp
Raisins 2 tbsp
Cashews broken 2 tbsp

The Tempering:

Green chili or curd chili 1 ( optional)
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves a sprig
Ghee 3 tsp

The Garnish:

Grated ginger 1 tsp
Cilantro chopped finely 3 tbsp

How to make it?

In a large mixing bowl, place the rice and the curd and mix well.
In another bowl, combine the milk and butter well and add this to the rice.
Now, add all the fruits and veggies and combine well.
Add salt and mix again.
Heat a kadai with ghee and roast the cashews till light brown. Remove.
Now, saute the raisins till they just fluff up and remove.
Add all the tempering ingredients one by one beginning with mustard and add to the rice along with the cashews and raisins.
Mix well.
Garnish with coriander leaves and grated ginger.

Give it a nice mix before packing away for lunch or serving.Go on to the  Blogging Marathon page for the other Blogging Marathoners doing BM#12

Note: You can also add mango ginger instead of the ginger. And if you find raw mangoes, do add them to the rice as they give a nice zing to the dish.

Cauliflower Peas Pulao Recipe

By 12 Comments

How To Make Cauliflower Peas Pulao?
cauliflower peas pulao
Cauliflower Peas Pulao came to my mind naturally when i opted to do this blogging marathon. Why? Because…My affair with cauliflower and peas goes way back. Like when i was 10 years old. I ve been in love with both of them, the curly haired cute head and the vibrant green round lil fella. I ve always liked eating roasted cauliflower florets by the bowls and peas… no asking.They used to disappear into my mouth in the same speed in which my mom shelled them or rather my grandma shelled them. I dont remember my mom shelling peas much. But grandma, yes i do. I can still visualize clucking her tongue in and out shelling peas, cleaning greens and sorting curry leaves in that tiny kitchen of hers. I used to sit next to her and as she admonished me fondly, pop those peas and sometimes peanuts too.. haa.. those were rare treats but yes i loved doing all that… and my affair with the florets and the green fellas has only been growing. All this literally translates to only one thing, Give me something which has cauliflower and peas and you wont hear a single word from me until i lick the plate clean. That s precisely what happened to this cauliflower peas pulao that i made as a part of the BM13. Its day 6 and zoom comes my cauliflower peas pulao for today. This cauliflower and peas pulao makes a good lunch box treat when combined with any raita and a simple salad.
cauliflower peas pulao

Cauliflower Peas Pulao Recipe

cauliflower peas pulao
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Cauliflower Peas Pulao

Caulilfower peas pulao is a flavorsome one pot meal made with cauliflower and green peas and a spice paste. This pulao tastes delicious with some raita and chips
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Cauliflower florets 1 cup
  • Shelled green peas 1/2 cup
  • Onions 1 sliced lengthwise thinly
  • Tomatoes 2 chopped very finely
  • Basmati rice or any long grained rice 1 cup soaked in water for 10 mins
  • Cloves 3
  • Cinnamon 1" bit
  • Bay Leaf 1
  • Fresh Curd 1 cup whisked well
  • Water 1 cup
  • Ghee 2 tbsp
  • Salt to taste
  • The Spice Paste:
  • Shallots or pearl onions 6 to 7 or 1 large onion
  • Green chili 1
  • Ginger 1/2" piece
  • Garlic cloves 2 to 3
  • Oil 1 tsp
  • Spice Powders:
  • Garam masala 1 tsp
  • Turmeric powder 1/2 tsp
  • Cilantro leaves 3 tbsp chopped finely for garnish

Instructions

  • Soak the rice in some water for 10 mins, drain and saute in 1/2 tsp of oil in a kadai. Keep aside.
  • Boil water in a large vessel with some salt. Once the water starts bubbling, add the cauliflower and the peas,turn off the stove and keep closed for 10 mins.
  • Now, heat the same kadai used to saute the rice and saute the pearl onions and green chili. Let it cool and grind it to a smooth paste along with ginger and garlic without adding any water. Set aside.
  • The cauliflower must be done by now. Strain using a colander and keep ready/
  • Heat a pressure cooker with some ghee. Add the cloves, bay leaf and cinnamon and saute for 30 secs.
  • Now, add the onions and saute till pink.
  • Next add the ground spice paste and saute on low flame for about 30 to 40 secs.
  • Add the tomatoes next and saute till they are mushy and oil separates.
  • Now, add the garam masala and combine well.
  • Add the cauliflower and peas and combine.
  • Now, mix the curd with 1 cup water and add to the mixture.
  • Gently mix and add the rice and salt to this.
  • Mix again, close and pressure cook for 1 whistle on low flame or alternatively, cook on stove top until done or cook in an electric rice cooker.
  • Garnish with coriander leaves and serve with any raitha.

Notes

You can also use any short grained variety rice for this recipe

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!

See what the other bloggers are doing on this page:  Blogging Marathon page for the other Blogging Marathoners doing BM#12

Spring Onion Peas Rice BM13 Day 5

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Its day 5 of the BM13.Remember, i was talking so fondly about suma aunty s recipes in my other post. Well this is just one of her recipes but i tweaked it a little. Nevertheless, the flavors were just like the way i prefer. Mellow and yet lovely. This one is a quickie on the stove and the only thing you need to remember is to buy chives or spring onions.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
 Serves 2


What you need?

Spring onions a small bunch chopped finely
Shallots or pearl onions 10 to 12 peeled and chopped
Green peas 1/4 cup
Cooked rice 1 cup
Lemon juice 2 tbsp
Turmeric powder 1/2 tsp
Vaangi bath powder or sambhar powder 1.5 tsp
Oil 2 tbsp
Mustard seeds 1 tsp
Urad dal 1tsp
Dry red chili 1 torn
Curry leaves a sprig
Salt to taste

For Garnish

Cashews roasted in ghee 2 tbsp

How to make it?

Heat a pan with the oil and add mustard seeds. Once it splutters, add the urad dal and dry red chili. Add curry leaves next.
Now, add the shallots and the spring onions and saute till the onions turn a light brown.
Add the turmeric powder and the spice powders. Saute for another 2 mins.
Next add the salt and rice to this mixture and combine well.
Let it cool down a bit.
Then add the lemon juice and mix well.

Garnish with cashews and serve hot with appalams or any raitha. Even stir fries go great with this rice if you are packing it for lunch. See what the other marathoners are cooking up by clicking Blogging Marathon page for the other Blogging Marathoners doing BM#12.


Note: If you dont have shallots, feel free to use regular onions. Either ways, it tastes great!!

Roasted Potato Chutney Rice BM13 Day 4

By 18 Comments

Mmmmm… its a lazy sunday and its day 4 of the BM13. Let me be very honest with you. I ve no intentions to enter the kitchen in even the farthest future today. I have been bitten by that lousy bug called lazy and i need not tell you how much that bite can effect you. Well its bitten me now and no i dint make this today. I made it for lunch yesterday with some yummy bread raitha. Mr.P who detests any kind of lunch box or picnic recipes, gobbled it up in the first shot and then had a second helping too. And then my students came along, nibbled a bit and then oohed and aahed over my rice. By then , i was sure that i had a top dog recipe with me. So that s what is for Day 4 BM13.

 Prep Time: Under 20 mins
 Cook Time: Under 30 mins
 Serves 2

What you need?

For the gravy mixture:

Onion 1
Tomatoes 2
Green chillies 1 to 2 depending on the heat you like

The Spice Powders:

Turmeric powder 1/2tsp
Garam Masala Powder 1/2 tsp
Coriander Cumin powder 1/2 tsp

For The Rice:

Cooked Rice 1 cup cooled and grains separated.
Baby Potatoes 150 g or 10 no.s boiled, peeled and halved.
Fresh curd 1 tbsp
Ghee 1 tsp
Salt to taste

For The Tempering:

Mustard seeds 1 tsp
Urad dal 1 tsp
Cumin seeds 1/2 tsp
Dry long red chilli
Oil 2 tbsp

For The Garnish:

Cilantro leaves chopped finely 2 tbsp
Mint leaves 2 to 3

How to make it?

Preheat the oven to 180 deg. Line a baking tray with foil, spray with oil and place the potatoes on it. Roast for 20 mins until they are light brown.
In the meanwhile, grind together tomatoes, onion and green chilli to a fine paste without adding water.
Heat a pan with oil. Add all the ingredients for tempering starting with mustard seeds.
Now, add the ground paste and saute well. Fry till the oil separates from the gravy. Takes about 5 to 7 mins.
Now, add the spice powders and combine well. Add the curd and mix well and cook on low flame for 30 secs. Keep aside.
Once the potatoes are done, add them to the gravy and saute for a min on low flame.
Add the rice, salt and ghee to the potato mixture and combine well.
Garnish with cilantro leaves and mint leaves.

Serve hot with any raitha or pack it away with some flavourful gobi potato curry.

Note: Instead of roasting the potatoes in the oven, you can also deep fry it. I just stuck to the healthier version.
You can boil the potatoes previous night and store in the fridge.
I added the curd which gave me a nice creamy texture to the rice. You can also add cheese to this rice. Say about 2 tbsp grated for 1 cup of rice and the kids will surely love it.
You have to plan a lil for this recipe but believe me its truly worth all that planning. Have a look at the other marathoners by clicking here.
Blogging Marathon page for the other Blogging Marathoners doing BM#12
If you want to know more on the marathon, then join us here

Cabbage Rice BM13 Day 2

By 12 Comments

Hola!! Its day 2 and guess what? Yesterday was thursday and Mr. P fasts. So no cooking. What did i do? Well its a long story. I was talking to my mom over the phone. Knowing if its a thursday then i dont cook nor do i eat much, promptly came the response from the other end, ” Gudiya you cook something for yourself. You have to eat rice atleast once a day” Well that is the mantra i ve been hearing ever since i was 4 years old. I dont like it my mother knows it but still she insists cos she has always felt that i m terribly in need of some adipose and that comes only from rice for her. Not roti, not subzi, not dal, well.. not even pizza but only rice. Ok so i got subjected to this so old mantra of my mom and well… as she fired away at my eating habits, she did plant an idea in my head. Gudiya, make cabbage rice with ghee and cashews. My, my… there she caught me. If there s something that i cant resist it s hot rice, ghee and some salt with some paruppu podi. Weird na for a person who calls herself a food maniac. But in my opinion, there s nothing in the world to beat that heavenly combination of hot rice and ghee. So thanks to mom for planting this evil scheme in my head and i went right ahead and made it just like the way my mom wanted me to !!

Prep Time: Under 20 mins if the rice is ready
Cook Time: Under 20 mins
Serves 2 to 3


What you need?

Cooked rice 1 and 1/2 cups cooled and separate.
Cabbage 3/4 cup shredded
Onion 1 chopped finely
Curry leaves a sprig
Salt to taste

For The Spice Paste:

Roasted gram 2 tbsp
Coconut grated 3 tbsp
Green chili 1 ( cos its a kid friendly dish but go ahead and increase the heat if you are making it for adults)
Cilantro chopped finely 2 tbsp
Ginger 1/2″ bit

For The Tempering:

Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Urad dal 1 tsp
Cashews broken 2 tbsp
Ghee 2 tbsp

For the Garnish:

Cilantro chopped finely 2 tbsp

How to make it?

Grind all the ingredients for the spice paste with very little water to a smooth consistency and keep aside.
Heat a pan with the ghee. Add the ingredients for tempering one by one beginning with the mustard. Add the cashews in the end.
Once the cashews are a very light brown, add the curry leaves and the onions. Saute till the onions become pink.
At this stage, add the cabbage and saute till the raw smell of cabbage goes away and they shrivel up a little.
Now, add the ground paste and combine well. Cook till aromatic. Takes about 3 to 4 mins. Do this on a low flame as the paste sticks to the vessel quickly.
Once done, add the rice and salt and combine well. Wait until the rice heats up a little but again have an eye on the flame.

Finally, garnish with cilantro and serve with tomato ketchup. No dont make faces. You have to believe me on this one. It tastes amazing with ketchup.

P.S If you are wondering about the rose in the pic, that was given by Mr. P dearest for the Valentines.

P.P.S See the notes section on my previous post of  Red Bell Pepper Rice for some tweaks about any lunchbox recipes.

And check out what my co blog marathoners are doing here.
Blogging Marathon page for the other Blogging Marathoners doing BM#12

Rajasthani Kadhoo Aloo Recipe

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How To Make Rajasthani Kadhoo Aloo , A No Onion No Garlic Recipe?
rajasthani kadhoo aloo
RajasthaniKadhoo Aloo is a simple yogurt based gravy that uses pumpkin and potatoes. It is a mild yetflavorsome combination to all kinds of  flatbreads, the brownie point being that it is a no onion no garlic recipe. Ifi am making rotis for lunch, then rest assuredi will be at sixes and sevens in the kitchen.The question of what to makealongside the roti always remains a bully of a situation. Makingpaneer based side dishes and mixed vegetable sides on a regular are just so not my cup of tea. I detest the soaking and grinding involved in making amakhani or butter masala. Its ok once in a while but when you are almost on a whirl wind and you want to eat something more that beans, carrots, peas andpaneer, theni think one must start ferreting out for new dishes. On one such crazy rummaging for a new dish on the table,i discovered this  rajasthani  kadhooaloo. Believe me the flavours are simply wonderful and if you are a person who hates that big fat red pumpkin then you will not after you eat this.Serve thisrajasthanikadhooaloo with rotis orphulkas or plainparathas or even stuffedparathas  of your choice.

Sending this rajasthani kadhoo aloo to This Months Potato Mania and Hot and Spicy

rajasthani kadhoo aloo

Rajasthani Kadhoo Aloo Recipe

rajasthani kadhoo aloo
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Rajasthani Kadhoo

Rajasthani Kadhoo Aloo is a simple but flavorsome side dish that can be served along side flatbreads. It is a no onion no garlic recipe that uses yogurt.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Accompaniment
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Red pumpkin 1/4 kg cut into cubes
  • Potato 1 large peeled and cubes
  • Tomato 1 chopped finely
  • Cloves 2
  • Cinnamon 1/2"
  • Bay leaf 1
  • Cardamom 1
  • Sugar 1/2 tsp
  • Salt to taste
  • Curd 2 tbsp
  • Oil or ghee 2 to 3 tbsp
  • Spice powders:
  • Chili powder 1tsp
  • Cumin coriander seeds powder 2 tsp
  • Turmeric powder 1/2 tsp
  • Hing 1/4 tsp
  • Tempering:
  • Kalonji or nigella seeds 1/2 tsp
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1/4 tsp
  • Garnish:
  • Cilantro chopped finely 2 tbsp
  • Lemon wedges to serve

Instructions

  • Heat a kadai with oil or ghee. Add mustard seeds, nigella seeds, fenugreek seeds,cinnamon, cloves, cardamom and bay leaves and saute for 30 secs or until mustard splutters.
  • Add the curd and saute for about a minute.
  • Add the tomatoes and saute till oil leaves the sides.
  • Next, add all the spice powders, combine and saute for 30 secs.
  • Now, toss in the potatoes and pumpkins and give it a nice toss to ensure that its mixed well with the curd mixture.
  • Cook closed till vegetables are tender and cooked but take care not to make them mushy. Takes about 12 to 15 mins.
  • Add salt and sugar once done and combine well.
  • Now, garnish with cilantro and squeeze a lemon wedge just before serving

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!

Masala Buns Recipe

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Making your own bread at home is probably the most rewarding experience for a person who loves cooking. The butterflies that flutter in the stomach while you wait to see if the yeast proofs right can never be compared to any other kind of butterflies in the stomach episodes. Its taken me 7 times to proof my yeast right. Yes you read right 7 times!!If you are going to ask me why go to all that trouble then that s one more reason for you to try your habd at bread making. It was simply beautiful to see the dough rise up and rise once more before i shaped it and baked it to cute little buns. This is my first yeast based recipe and i m soon gonna write a post on this finicky little friend i ve made in the recent past. Thinking who?? the yeast fella of course 🙂

Recipe For Masala Buns
( Learn how to make easy no knead masala buns)
Prep Time: 20 mins for prepping the dough
                   45 mins for the first raise
                   30 mins for the second raise
Cooking Time: Under 20 mins
Yields 12 small buns
 
 
What you need?

All purpose flour 2 and 1/4 cups
Fresh Yoghurt 4 tbsp
Garlic pods 6 minced finely
Active dry yeast 2 and 1/4 tsp
Salt 3/4 tsp
Sugar powdered 1 tbsp
Olive oil 2 tbsp
Onions 1 large chopped finely
Green chilies 2 minced finely
Fresh Cilantro 3 tbsp chopped finely
Luke warm water 1 cup
Chili flakes 1 tsp for the batter and some for topping ( see variations for other ideas)
Sesame seeds for topping

How to make it?

In a bowl, place the yeast and sugar and combine well with the warm water. Keep covered for 10 mins until frothy on the top. Keep in a warm place and rest assured it will work like a charm!!
Now, in a large mixing bowl ( a bowl in which you can easily find out if the dough has doubled. Avoid using spherical bowls and try and use a cylindrical bowl for easy measurements of the rise), place all the dry ingredients and combine using a hand whisk until well incorporated.
At this stage, make a well in the centre of the flour mixture and add the yoghurt, oil and the yeast mixture in this order.
Start mixing the dough with a wooden ladle until well incorporated and without lumps.
You will have a very stick mixture by this time.
If the weather is cold, then preheat your oven at 180 degrees for 5 mins. If the weather is hot or warm you can leave it covered in a warm place. The oven method can be used in all weather conditions.
Then leave the dough inside but remember to switch off the oven.
Takes 45 mins for the first rise. 
In the meanwhile, grease your muffin pans with butter generously and keep aside.
After the dough has doubled, take it out and give it a nice stir.

It will come back to its almost original quantity level.
Once you have stirred the dough well, grease your hands with oil cos you will have very sticky dough even at this point. Good things in life take a lil mess you see
Now fill the muffin pans halfway and allow it to raise the second time. Once the dough rises, top up the dough with chili flakes and sesame seeds.
Once the dough has risen and doubled in the muffin pans ( takes about 30 mins again), preheat your oven at 205 degrees.
Bake the buns for 12 to 14 mins until the top has a golden brown crust.
Once done, remove and let cool on a cooling rack.
Then slowly tap them out on a clean dry kitchen counter.

There you go you have those mini beauties with you!!
An afternoon well spent dont you agree??
You can have it with chili garlic sauce or even eat with a hot bowl of soup like we did.

Variations: You can add a few cheese shreds along with some mixed herbs for a more exotic flavour. You can use mozarella or gouda cheese for a lovely texture and flavour!!

This is from that leftover batter that i had and i ve made the cheesy version with this. I devoured it whole and also regretted the fact that it dint last forever.

Now, this goes off to Bake Fest Guest Hosted By Me for Vardhini ,
Yeast Spotting

Note: You dont get a very nice brown colour in the buns so dont try and overbake them.
If you are using a 6 muffin pan then you will have some batter left. You can either bake them the second time, or make them into cheesy buns like i did or store them in the fridge and bake later.
I had to pry my buns out a lil with a fork cos i hadnt greased my pan well. So be very generous while you grease.
The buns last well for about 2 days.

Punjabi Kadhi Pakodi Recipe| Side Dish For Rotis

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A very close cousin of the south indian mor kuzhambu, i love this tangy and creamy stew for its rich flavours and the chickpea flour dumplings. The moment someone says i am making kadhi pakodi at home, i have this shameless me popping out and saying ” Oh! How wonderful Can you send some over??” I dont make it at home often but whenever i do, we have a ball at home. We love dunking stuffed parathas into the stew and then lick our fingers. By now, i m sure you all would have understood my obsession for licking. I made this for lunch yesterday and we ate with the layered sesame parathas that i made alongside it. Mr. P however ate it with a lot of rice. He has a weird way of eating. Crumbling the pakodis along with the rice, mix the kadhi well and then start gobbling. Hmmm thats his way of eating and i ll tell you something … even i like that way!! Now i know there are many raised eyebrows.

Recipe For Punjabi Kadhi Pakodi
( Learn how to make Punjabi Kadhi Pakodi- Gram flour fritters dunked in tangy yogurt stew)
Prep Time: Under 20 mins
Cook Time: Under 30 mins
Source: Tarla Dalal
Serves 2 to 3
Allergy Info: Soy free, Nut free, Vegetarian
Course: Accompaniment
Cuisine: Indian ( Punjabi)
Serving Suggestions: Palak Kichdi, Gujrati Moong Dal Kichdi

Ingredients

For The Pakodis

Besan or chickpea flour 1 cup
Green chillies 2 minced finely 
Cumin seeds 1 tsp
Coriander cut finely 2 tbsp
Salt to taste
Oil for deep frying
For the Kadhi:
Sour buttermilk 2 and 1/2 cups
Besan 1 tbsp mixed into a smooth paste with a lil water
Turmeric powder 1/2 tsp
Salt to taste
For the Tempering 
Oil 2 tbsp
Chili powder 1/2 tsp
Grated ginger 1/2 tsp
Cloves 2
Cinnamon 1/2″ piece
Curry leaves a sprig
Hing a large pinch 
Mustard seeds 1 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/2 tsp 
Fenugreek seeds 1/2 tsp
Directions
In a mixing bowl combine all the ingredients for the pakodi and make a thick batter.
Check for seasoning and heat the oil.
Drop spoonfuls of batter once the oil is hot and fry them on medium flame till they are golden brown.
Drain on a kitchen towel and keep aside.
Mix the besan paste with the sour buttermilk and combine well.
Now, add the turmeric powder and salt and bring to a boil.
Now drop the pakodis into the kadhi and simmer for 2 mins on low flame.
Temper with all the ingredients mentioned under “for tempering” in the ingredient list and serve hot with parathas or phulkas or kichdi.

Off this goes to Hot and Spicy Treats , Comfort Food, Valentines Fest Served With Love and SYF &HWS Coriander Seeds

Layered Sesame Paratha Recipe| Flatbread Recipes

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I ve never longed for summer before as i yearn for the sun now. This winter has been a killer literally. Its ten degrees mid afternoon. Imagine that. Biting cold. And i dont feel like doing much in this weather. Anything seems too work. But when you have a shopping list your arms length and a blog hop scheduled for, then i guess moods lift. That s what happened to me anyway. Its week 14 of the blog hop and i am paired with gayathri this week. I must say she compelled a very lazy pile of bones to get up and cook through her wonderful blog. Her space is a medley of healthy and yummy stuff.While her latest attempts on making a barbie cake for her daughter stumped me thoroughly, she hooked me onto her Brazilian coconut kiss and basboussa. But i told you all that it was a lazy pile of bones that day and so it had to be her layered sesame parathas this time.

Recipe For Layered Sesame Parathas
( Learn how to make Layered sesame parathas using wheat flour)
Prep Time: Under 20 mins
Cook Time: Under 5 mins
Source: Gayathri
Yields 8 parathas
 
What you need?
Whole wheat flour 2 cups
Sesame seeds 2 tbsp
Olive oil 1 tbsp
Salt to taste
Water for kneading
Flour for dusting
Oil for cooking the parathas
How to make it?
In a large mixing bowl, place all the ingredients except water and combine well.
Now, start kneading the dough by adding water little at a time till you have gathered all the dough into one mass.
Knead for about 5 mins till you get a soft pliable dough.
Divide the dough into 8 equal parts and make small balls out of them.
Now start rolling out the balls into parathas like you roll normal parathas.
Now comes the layering technique.
This is the rolled out paratha that you have. I cant make perfectly round parathas but do you care??

Now use a knife and make a small cut along the half of the paratha and stop midway just like in the picture.

Now, start folding from one of the cut edges.

Until you have rolled the whole of the paratha.

Now, make that rolled up cone like mass stand upright and give it a nice punch in the middle.

It will flatten down and you will have something like this.

Now, coat with flour and start rolling out again into paratha rounds.
Cook on a tawa by drizzling some oil or ghee until you get golden spots on both the sides.
Serve hot with any subzi of your choice or eat it with jaggery and ghee. That s a very deadly combination.
You get beautiful layers in the parathas as you eat but couldnt capture them cos there werent any left when i came back armed with a camera.
The next time when i make this, maybe i ll add some jaggery to the sesame and powder it and then knead the dough. Or why dont you add some and try this??
This is my entry to this weeks Blog hop wednesday and

Tomato Peas Rice Recipe

By 4 Comments

When i dont post something on a blog, it nearly kills me. Its an addiction or you can even call it obsession. Well thanks to Mr. P. And when the internet doesnt co operate i feel like doomsday is nearing. I take it out on every single soul around. Maybe the next time i should take it out on that unpretentious yet evil looking modem on the table in the far corner. That said and having vented out, the sunny side of the whole situation was that i cooked a lot. Taking it out on my kitchen you see. I almost tormented my poor husband by going on and on about how many recipes i ve perfected and how many more food props i shall be needing. Mr. P promptly got intimidated, annoyed and at the same time offered to take me shopping to shut me up!! Duh..
So what did i cook while i did not blog?? Made some yummy spinachy soya delight, rajasthani kaddu and this rice. Will post the other recipes soon. In the meanwhile, make some of this yummy rice and enjoy it for a dinner.

Recipe for Tomato Peas Rice
( Learn how to make Tomato peas rice, an easy rice dish with tomatoes and green peas)
Prep Time: Under 15 mins
Cook Time: Under 30 mins
Source: Mrs Malliga Badrinath 
Serves 2
 
What you need?
Cooked rice 2 cups
Tomatoes 4 medium size blanched and pureed
Onion 2 medium chopped finely
Ginger garlic paste 2 tsp
Green peas 1/4 cup
Cloves 3
Cinnamon 1″ piece
Bay leaf 1
Green chillies 2 to 3 slit lengthwise
Oil 2 tbsp
Salt to taste
For Garnish:
Cilantro chopped finely 2 tbsp
How to make it?
Heat a kadai with ghee or oil.
Add the cloves, cinnamon and bay leaf and saute for a min.
Now, add the green chillies and saute till they turn a lil white.
Now, add the onions and saute till they are pink.
Add the ginger garlic paste and saute for 30 secs.
Add the green peas next and fry for about 4 to 5 mins.
Now, add the pureed tomatoes and simmer till the mixture turns into a semi solid mass without any moisture left.
Add salt and rice and combine well.
Garnish with cilantro and serve hot with plain curd or minty raitha.
Post on blanching and pureeing tomatoes coming soon.

Lauki Ka Kofta

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Let me be very honest with you. I m not very fond of bottle gourd. Period. I see no way in which that veggie can be delicious. Such is my dislike for that veggie. But you know, its not me if i dont walk that distance to make sure that anything despised is made palatable. This lauki ka kofta is that extra mile i walked to make sure i ate my lauki. Its sunday and i am sitting and whiling away time royally. I am contemplating whether i should do the dishes first or pick up the dried clothes. The dining table is cluttered with my many odd bowls and spoons from that heavy south indian lunch we had today. And all i can think of is i ve not posted anything yet for the day. And surprisingly, i can only think of lauki ka kofta. The pictures are not very hunky dory but the recipe is a champ. I shot them pics just when my stomach was growling with hunger. So excuse the bad pictures.

Recipe For Lauki Ka Kofta
( Learn how to make lauki ka kofta in a mild gravy, an easy side dish with bottle gourds)
Prep Time: Under 20 mins
Cook Time: Under 30 mins
Serves 2 to 3
 
What you need?
For the koftas:
Lauki peeled and grated 2 cups
Salt to taste
Chickpea flour 1/2 cup
Red chilli powder 1/2 tsp
Aamchur powder 1/2 tsp
Green chillies 1 chopped finely
For the gravy:
Onion 1 large
Ginger 1 inch piece
Garlic 3 cloves
Tomatoes 3 ripe ones pureed
Dry red chillies 2
Green chilies 1 (optional)
Salt to taste
Oil 2 tbsp
Spice powders for the gravy:
Red chili powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
For Garnish:
Cilantro chopped finely 2 tbsp
How to make it?
Mix salt with the lauki and keep aside for twenty minutes.
Squeeze out the excess water from the lauki.
In a large mixing bowl, mix all the ingredients for the kofta and combine well without adding any water. Bottle gourd has a lot of water in it so be very careful.
Make a dough out of it and make small balls out of it.
Line a baking tray with aluminium foil and preheat the oven to 205 C.
Smear oil on the foil and place the koftas in it.
Bake for 20 mins.
While the kofta is baking, make the gravy.
Grind together the onion, garlic, ginger and green chillies without adding water.
Heat oil in kadai and dry red chillies. Add the onion paste and saute until light brown.
Add all the spice powders and saute again for a min.
Now, add the tomato puree and saute till oil separates.
Add salt and about 1 cup water.
Let it simmer closed for about 5 mins. Keep aside.
Once the koftas are baked, drop them in the gravy just before serving and garnish with cilantro.
Serve hot with naans or chapathis.
Off this goes to Sangee s Show Me Your HITS
P.S You can alternately deep fry the koftas in oil until golden brown too.
The koftas absorb the water as they soak in the gravy. My picture was taken when it had soaked up all the gravy but it turned out to be heavenly !! 🙂

Vendhaya Rasam- Rasam Flavored With Fenugreek

By 4 Comments

How To Make Vendhaya Rasam, A Light Lentil Broth Flavored With Fenugreek?
Vendhaya Rasam
Vendhaya Rasam as the name suggests is a rasam that uses fenugreek or vendhyam in its spice powder. I am very very fond of fenugreek may it be the leaves or the seeds. I love the flavours they impart to the food. And i am a larger than life rasam afficionado.What more can i want when someone gives me the recipe to vendhaya rasam. You have to bear with the “my my yada yada” for a while now. Rasam is like therapy for me. When you deprive me of good food for a few days or even just food, i ll only ask for rasam and hot rice when i get the chance to eat again. Simple to throw together, it offers one a flexibility no other dish can offer. You can make it with tamarind or without, with tomato or without, with lentils or without and so on do the options go. See what i mean? You can even make rasam with betel leaves or cabbage and carrot. And all of them are tasty no matter what has been added or subtracted from it. Such is the nobility of rasam. When i got that beautiful book by Chandra Padmanabhan, i was delighted  to see an array of rasams in the book. Some i ve heard of but not tasted and some i ve not even heard of. This vendhaya rasam is one such recipe but it s definitely a keeper.
Vendhaya Rasam

Recipe For Vendhaya Rasam

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Vendhaya Rasam

Vendhaya rasam is a light lentil broth flavored with fenugreek seeds. It tastes best when enjoyed with hot rice and any curry of choice
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • For the rasam:
  • Tamarind extract from a lime size ball of tamarind 1 cup
  • Tomato 1 medium
  • Rasam powder 1 and 1/2 tsp see recipe here
  • Salt to taste
  • For The Spice Paste:
  • Fenugreek seeds 3/4 tsp
  • Toor dal 2 tsp
  • Ghee 1 tsp
  • For The Tempering :
  • Ghee 1 tbsp
  • Mustard seeds 1 tsp
  • Hing a large pinch
  • Curry leaves a sprig
  • For The Garnish:
  • Cilantro chopped finely 2 tbsp

Instructions

  • In a kadai, saute the fenugreek seeds and toor dal in 1 tsp ghee until aromatic. Let it cool and grind to a coarse powder.
  • In the same kadai used to saute the dal, add the tamarind extract, rasam powder and salt.
  • Mash the tomato and add to this mixture.
  • Let it simmer till the raw smell of the tamarind goes.
  • Now, add the fenugreek dal powder and simmer till the surface of the rasam becomes frothy.
  • Temper with curry leaves, mustard seeds and hing in ghee.
  • Garnish with cilantro and serve hot with rice and arbi fry or baby potato fry

Notes

To make this recipe vegan, replace the ghee with any neutral flavored cooking oil

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!

South Indian Pudina Chutney

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Pudina Chutney is a flavorsome condiment that brings such a complete feeling while devouring Dosai.

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pudina chutney for idli,dosa

 

Pudina Chutney or Mint Chutney is something that i make when i get bored of the regular coconut chutney or tomato chutney. I love the hint of green in the pudina chutney, not to forget the flavor burst it brings. Being a south Indian, I m almost obliged to be in love with coconut. 

This pudina chutney uses freshly grated coconut, Channa dal and jaggery along with mint leaves to bring about a pastel green in your chutney.

This version of pudina chutney doesn’t keep long in the fridge and i must mention that it tastes best when eaten fresh. Use up any leftovers of this pudina chutney within the next day

pudina chutney for idli,dosa

pudina chutney for idli,dosa
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Pudina Chutney Recipe For Idli, Dosa

Pudina chutney is a flavorful accompaniment for idli, dosa and paniyaram. This chutney uses fresh mint and coconut among other things
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dip
Cuisine: South Indian
Servings: 2
Calories: 180kcal
Author: Anusha Praveen

Ingredients

  • 1/2 cup Mint leaves
  • 2 tbsp Freshly grated coconut
  • 2 tbsp Channa dal
  • 1 tbsp Urad dal
  • 1 Dry red chilies
  • 1/2 inch Ginger
  • 1 tsp Jaggery
  • 5 grams Tamarind a marble size soaked in warm water
  • 1/2 tsp Oil
  • Salt to taste
  • To Temper:
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 10 Curry leaves
  • 1/8 tsp Hing
  • 2 tsp Oil

Instructions

  • Heat a kadai with 1/2 tsp oil.
  • Add the dals and chillies and saute till the dals turn a light brown.
  • Add the ginger next and saute for a min.
  • Now, add the mint leaves and saute till they shrivel up.Let it cool.
  • Blend the dals, coconut and mint leaves with the jaggery, tamarind and salt into a paste using little water.
  • Temper with mustard seeds, urad dal, curry leaves and hing.
  • Serve with dosa or idly.

Notes

Frozen coconut will work in this recipe when fully thawed.
Jaggery is optional but recommended

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 7mg | Potassium: 121mg | Fiber: 8g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 105mg | Calcium: 91mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Chettinad Style Tomato Chutney

By 2 Comments

Even though I feel that having dosa for dinner is a breeze in the kitchen, I am forced to grapple with the mystery of what to make with the dosa. No matter how many books you read, how many online recipe journals you riff through or for that matter ask your mom, aunts and extended aunts, the task of making something to go with the dosa is something like an unsolved murder mystery.

If you dont have chutney or sambhar in an array of colours, the very idea of eating dosa for a meal can be a kill joy. I can probably say that my hunt for chutney recipes will be eternal considering P is married to dosas.

On one such hunts, I happened to buy the Malliga Badrinath book on chutneys and i am indebted to her for giving us one of these legacies.

Directions

Heat a kadai with the oil.
Add the garlic and chillies and saute till garlic browns.
Now, add the onions and saute till it turns pink.
At this stage, add the tomatoes and saute till oil seperates.
Add the tamarind to this and saute for a min.
Let the mixture cool.
Once cool, add the coriander leaves and salt.
Blend to a smooth paste in a blender.

Temper with mustard seeds, hing and curry leaves.

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Chettinad Style Tomato Chutney

Chettinad Tomato Chutney - a tangy dip with tomatoes and garlic, ideal for all South Indian Tiffins
Prep Time15 minutes
Cook Time20 minutes
Course: Accompaniments, Side Dish For Chapati, side dish for Idli dosa
Cuisine: Chettinad, Indian- South, South Indian
Servings: 4
Calories: 116kcal

Equipment

  • 1 Blender

Ingredients

  • 3 cups chopped Tomatoes
  • 1 cup chopped Onion
  • 1/2 cup chopped coriander
  • 4 cloves Garlic minced well
  • 2 Dry red chilies
  • 5 grams Tamarind soaked in warm water
  • Salt to taste
  • 1.5 tbsp Oil sesame oil is recommended
  • To Temper:
  • 1 tsp Mustard seeds
  • 1/8 tsp Asafetida
  • 1 tsp Sesame oil
  • 10 Curry leaves

Instructions

  • Heat a kadai with the oil.
  • Add the garlic and chillies and saute till garlic browns.
  • Now, add the onions and saute till it turns pink.
  • At this stage, add the tomatoes and saute till oil seperates.
  • Add the tamarind to this and saute for a min.
  • Let the mixture cool.
  • Once cool, add the coriander leaves and salt.
  • Blend to a smooth paste in a blender.
  • In a small pan, heat sesame oil for tempering.
  • When the oil has heated, pop the mustard seeds and finish with Asafetida and curry leaves.
  • Add the tempering to the chutney and mix well.
  • Serve with Idli, Dosa or any tiffin of your choice.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 116kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 261mg | Potassium: 438mg | Fiber: 3g | Sugar: 7g | Vitamin A: 508IU | Vitamin C: 71mg | Calcium: 86mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Zucchini Koki

By 6 Comments

Koki is a traditional sindhi flatbread that is usually made with wheat flour and veggies.It s one such dish that can be eaten as breakfast, lunch or dinner. I however, tweaked the traditional recipe and made it at home. And it was such a winner.

I ve been meaning to make something out of zucchini for quite sometime now because i m very fond of the vegetable. It makes an excellent stuffing for sandwiches and quesadillas or so i have discovered but because of sheer laziness, i made kokis with zucchini. Find out how.
Prep Time: Under 20 mins
Cook Time: Under 10 mins
Source: Loosely adapted from Tarla Dalal s Parathas
Yields 6 kokis
 
What you need?
Whole wheat flour 1 and 1/2 cups
Tomato 1 medium size chopped finely
Onion 1 small chopped finely
Zucchini  peeled and grated 1/2 cup
Cumin seeds dry roasted and powdered 1 tsp
Cilantro chopped finely 3 tbsp
Salt 3/4 tsp
Water for kneading
Oil for cooking the parathas
Flour for dusting
How to make it?
In a large mixing bowl, place the wheat flour, cumin powder and salt  and combine well.
Next, add the veggies and combine well.
Now, start kneading the dough by adding water little by little lets say by the tbsp.
This is because zucchini and tomato have some water content already so if you add more water then you wont be able to bind the dough into a pliable solid mass.
Knead the dough until you get a solid mass that can be rolled out into parathas.
Divide the dough into six equal balls and roll out each ball into round discs.
Dust them with flour generously while rolling and roll them a little thick.
Heat a tawa and place one round on the tawa.
Drizzle oil on the sides and make holes on the surface of the koki with a fork as you cook.
Cook on both sides until golden brown.
Serve hot with a dollop of butter, pickle and curd.
Note: If you dont have zucchini, then you can even use cucumber but make sure you keep an eye on the water cos cucumber is more watery.
This goes to Cooking For Kids- Zucchini by Kalyani and SYF&HWS Cumin Seeds by Anu
 

Tawa Pulao Recipe

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How To Make Tawa Pulao?

Tawa Pulao- A Popular Street Food Made With Pav Bhaji Flavors.

tawa pulao

Tawa Pulao is something that i discovered on a Pav Bhaji cart in Bangalore.Eating on the streets is therapeutic for me. I allow myself that one indulgence once in a while without bringing my chimera interfere with my eating. I am obsessed about cleanliness. For me, a dirty person is despicable. I loathe dirty finger nails dipping into a matka of pani with a piece of poori.

tawa pulao

But once, only once, i allow myself that luxury of binge eating street food. I eat loads of it. Without a care in the world. Without thinking about the dirty finger nails and unclean plates. And to top off the bug in my ears, I bought Street Foods by Tarla Dalal. This tawa pulao recipe is straight out of it but i tweaked it a little. But trust me, its a blue ribbon for any potluck or dinner party or a casual brunch with friends.

Recipe Notes

I have used butter to make this recipe. You can replace the butter with regular vegetable oil for a vegan version. More veggies like finely shredded cabbage and carrots work well in this recipe too. I strongly recommend not skipping the Pav Bhaji masala as this is the main flavoring factor.

 

 

tawa pulao  

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Tawa Pulao? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

tawa pulao
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Tawa Pulao Recipe

Tawa Pulao is a popular streetside dish. Made with loads of veggies and a prominent Pav Bhaji Masala flavor, this makes a great lunch or brunch.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Sides
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Cooked rice the long grain variety 2 and 1/2 cups I used basmati and leftover works wonderfully well
  • Bell peppers chopped finely 1 cup i used a combo of red and green
  • Tomatoes 2 medium sized chopped finely
  • Onion 1 large chopped finely
  • Boiled green peas 1/2 cup
  • Green chilies 3 chopped finely
  • Cloves 6
  • Cinnamon 1/2 inch piece
  • Ginger garlic paste 1 and 1/2 tsp
  • Pav bhaji masala 1 tsp
  • Chili powder 2 tsp
  • Turmeric powder 1/2 tsp
  • Butter 2 tbsp
  • Salt to taste
  • For Garnish:
  • Cilantro chopped finely 1/4 cup
  • Lemon wedges 2 to 3

Instructions

  • Heat a kadai with the butter.
  • Add the cloves and cinnamon. Saute for a min.
  • Now, add the chilies and onion. Saute till onions become pink.
  • Next, add the ginger garlic paste and saute for about a min.
  • At this stage, add the bell peppers and peas and saute till the moisture leaves.
  • Now, add the tomatoes and a little salt. Psst.. adding salt helps cook faster.
  • Now, add all the spice powders and combine well.
  • Cook till oil separates.
  • Add the rice and salt and combine gently till the mixture and the rice is mixed well.
  • Garnish with cilantro and serve hot with a lemon wedge and some raitha.

Notes

Note:
1. You may also add other finely chopped veggies like cabbage and carrot to this recipe.
2. To make a vegan version, skip the butter and use vegetable oil.
3.You can also make this the traditional pulao by adding uncooked soaked basmati once the tomato mixture is done and cook in a electric rice cooker or a pressure cooker for 2 whistles.

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!

If you are looking to make some Pav Bhaji over the weekend, then check out our recipe for Pav Bhaji by clicking on the image.

pav bhaji served with toasted pav and toppings
Mumbai Pav Bhaji Recipe

More Pulao Recipes

Oven Baked Tomato Soup

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You remember me talking about my hubby s fancy soup only dinners? Well this was made just for one of those. And if you are curious, then let me tell you, that dinner concept has been long forgotten. We are on a fruit only diet now. I really really need some sympathy from you folks. I mean a girl wants to cook but the boy doesnt want to eat. Imagine that.

I know its not a great picture. I simply was not in the mood to click away that day. Lets just say the shutterbug dint bite me enough.
Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: loosely adapted from Vardhini
Serves 2

What you need?
4 large ripe tomatoes
1 small carrot peeled and chopped into small cubes
Milk ( i always use high fat. i told you i love my cheese, milk, butter, curd and ice cream) 1/2 cup
Vegetable stock 1 cup
Olive oil 2 tbsp
Garlic cloves 3 to 4
Onion small one not that hideously large onion out of which you already have scallions coming 1 chopped coarsely
Pepper 1 tsp
Salt to taste
For Garnish:
Cream 1 tbsp
How to make it?
Chop up the tomatoes roughly and place them on a baking sheet. Preheat the oven to 180 degrees. Drizzle 1 tsp olive oil on the tomatoes. Sprinkle pepper and salt. Bake for about 10 mins. Keep an eye on the oven after that as the tomatoes tend to burn quickly if they are ripe. Keep aside.
Heat a soup pan or whatever pan that you have. Who knows as long as they can have some soup? Now, add the remaining olive oil.
Saute the onions and garlic just till they are soft.Takes about 2 mins. This is a soup and not a curry so dont overdo the sauteeing.
Now, add the diced carrots and saute for 2 to 3 mins.
Add the roasted tomatoes and saute for about a min.
Toss in some salt and pepper. Combine well.
Add the stock and cook for 4 to 5 mins.
Let it cool. Blend to a puree in a blender.
Transfer to the same pan.
Add the milk to this and simmer for about 3 mins.
Dont boil the soup as the flavours vanish away.
Serve hot garnished with cream and croutons. I dint have any handy.

Javvarisi Vadai

By 6 Comments

Sago is everybody s favourite here. Little translucent pearls. Make them into kichdi, upma, kheer or these crispy fritters, anyone will love them. I m not very fond of sago kheer. But anything else which has sago and i m jumping forward to grab a bite. I made these fritters long ago. I dont even remember when. That long ago. But it came out so well that i thought it will be a regular on our palate. But then , hubby launched into this crazy low carb fruits and fibres only diet. Imagine!! How can someone live like that?? Duh…. So sago fritters was forgotten. Then, when i was clearing up the picture folder on my lappie, i discovered these fritters and i thought, oh my god!! I ve not posted this…. I think that is prejudice.

 

Recipe For Javvarisi Vadai

( Learn how to make Javvarisi Vadai, crispy crunchy fritters with sago pearls)

Prep Time: 1 to 2 hours
Cook Time: Under 20 mins
Yields 10 to 15 fritters


What you need?

Sago or sabudhana or jawarisi 1/2 cup
Rice flour 1/2 cup
Green chillies 4 to 5 chopped finely
Peanuts roasted 2 tbsp crushed roughly
Sour curd 1/4 and a lil more
Salt to taste
Grated coconut 2 tbsp( optional)

Oil for deep frying 2 cups

How to make it?

Add all the ingredients except the oil in a mixing bowl.
Start adding the curd and knead in to a dough. You just have to add enough curd to bind the mixture into a dough like mass.
Let it rest for an hour or till the sago becomes soft. Different varieties of sago take different times to soften. So adjust accordingly.
You will find that the dough is crumbly now. The sago absorbs all the curd so the mixture becomes crumbly.
Add a little water if you feel the dough is too loose to bring back the dough like consistency.
Make small equal size balls of the dough and flatten them to little discs.
Heat up the oil in a kadai.
Drop the discs in the oil and fry on low flame until both sides turn golden brown.
Drain on a kitchen towel.

Serve hot with ketchup or mint chutney.

Mixed Veggie Manchurian

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I love chinese. You say c of chinese and my eyes will light up. I m a person who has eaten a zillion steamed rice and jade sauce for lunch while i was in college. I can see all those rolling eyes 🙂 I m crazy about eating chinese food. And then i discovered that my blog my food blog did not even have one chinese recipe. I mean how shameless can that be? I ve gobbled plate after plate of fried rice and manchurian all these years and the recipe is not on my blog!! That s when i woke up. Somehow, i m very provoked to pick up that bag of mushrooms in the refrigerator aisle at the supermarket. Hubby hates it but still i feel a compelling desire to pick it up as though some one s passing me a trophy. Then i come home and fret realising maybe for the nth time that Hubby hates them. I bought the trophy this time too when i went to supermarket. I bought some baby corns too so i dint fret that much huh… Plus i had a nice flowery cauliflower. This trio always spells chinese to me. Indo chinese rather. What ever that comes out of these vegetable is only and only divine. So was this mixed veggie manchurian.

Prep Time: Under 20 mins
Cook Time: Under 30 mins
Serves 3 

What you need?
Now dont be alarmed looking at the ingredient list. Trust me you wont even realise when what got tossed in.
Cauliflower florets cleaned and parboiled 1and 1/2 cups
Mushrooms washed and quartered 10 to 15
Baby corn 10 to 12 slit length wise
For Coating 
Maida 1 cup
Cornflour 2 tbsp
Ginger garlic paste 1 tsp
Red chili powder 1 tsp
White pepper powder 1 tsp 
Oil 1 tbsp vegetable or sesame oil
Salt to taste
Water for mixing the batter say about 1 and 1/2 cups
For Deep Frying
Oil 2 to 3 cups
For the Sauce:
Tomato ketchup 1/2 cup
Chili garlic sauce or chili sauce 2 tbsp
Soy sauce 2 tbsp
Garlic cloves 6 minced finely 
Ginger 1/2inch bit crushed well
Spring onions 3 to 4 stalks chopped finely 
Onion 1 medium chopped finely 
Green chilies 3 chopped finely 
Sugar 1 tsp
Ajinomotto 1/4tsp
Green bell pepper 1 medium chopped finely 
Corn flour 1 tbsp dissolved completely in 1/2 cup water
Salt to taste
Sesame oil 2 tbsp
For Garnish
Spring Onions 1 tbsp chopped finely 
How to make it?
Whenever i want to post a step by step pic, my camera chooses to ditch me royally. It died i mean its battery died just when i was making this. Duh!
In a large mixing bowl, place all the ingredients for coating the veggies. Add water and start mixing the batter to the consistency of dosa batter. It should not be too runny. Adjust salt and water accordingly.
Add all the veggies to this batter and mix well. Keep aside.
Now, heat a pan with the sesame oil. 
Add the garlic, green chilies, ginger, spring onions and onions and saute till the onions turn a light brown.
Now, add the bell peppers and saute till the skin wilts.
Add all the sauces next and combine well. Cook for about 2 mins on medium flame. You can mix all the sauces together and toss them in. 
Now, add the sugar and ajinomotto and mix well.

Add the cornflour mixture. The cornflour would have settled down if you had let it rest sometime. So give it a nice stir before adding to the mixture.

Add salt. Be careful about the salt as all the sauces contain a lil salt.
Now, simmer till the sauce thickens. Keep aside.
Heat a kadai with oil.
Drop the coated veggies in the oil once the oil is as hot as it would be for making pooris.
Fry them in medium flame till they are golden brown.
Drain them on a kitchen towel.
Add them to the sauce before serving and combine well. Serve immediately garnished with onion rings and spring onions. If the sauce turns cold while you fry the veggies, heat up the sauce once again before you add the fried veggies.
Relish it with your favourite pulao or parathas or fried rice.
We had it with Subz polo. Sounds new? Stay tuned for the recipe!!

Carrot Pulao

By 7 Comments

It is Pongal here. But i m posting a pulao. How off key can i get? If you have ever experienced that ” Will burst out soon if i dont shout this out to the world” feeling after you cooked something which became a sell out success then you will understand my off key post. I recently went on a shopping spree. Stocked my cookbook library to the end of the racks. Dad sponsored. So a zillion thanks to him. I fell in love head over heels immediately with a few books that i bought and one of them was Malliga Badrinath s Rice recipes. As always, i had the urge to try every one of them in book but this one pushed me to the point of saturation. In fact its the other way round. Our day does not end without a spoon of hot steaming white rice with a little sambhar in our mouths. But an event on our favourite ingredient only excited me more.
 

I had rice leftover from the last night. And plenty of carrots in the fridge. Which led to carrot pulao. When someone says carrots, all i can think of is the colour. The rich vibrant orange carrots makes it a delight to any kid. 

Prep Time: Under 20 mins
Cook Time: Under 20 mins 
Source: Mrs. Malliga Badrinath s Rice recipes
Serves 3 

What you need?

Cooked rice 2 cups
Onion 2 medium chopped finely
Carrots 4 medium peeled and grated
Cloves 3
Cinnamon 1 inch piece
Ghee or oil 2 tbsp
Salt for taste

To Grind Together:

Coriander seeds 1 tbsp
Grated coconut 3 tbsp
Dry red chilies 3

For Garnish:

Cilantro chopped finely 2 tbsp
Cashews roasted in ghee 10 nos.

How to make it?

Dry roast the coriander seeds and dry chilies in a kadai. Add coconut in the end and fry till light brown.
Let it cool and make a powder out of it. Keep aside.
Now, heat a kadai with oil.
Add cinnamon and cloves.
Add onions and saute till pink.
Next, add the grated carrot and saute till moisture goes away.
Add the ground powder next and combine well.
In a large mixing bowl, place the rice, salt and add the carrot mixture to this rice.
Combine well.
Garnish with cilantro and cashews and combine.
Serve with  Tomato Raitha and Minty Raitha
Note: I ve tweaked the recipe a lil to suit our palette. You can also use peanuts for garnish

Cabbage Fritters For Blog Hop Version 2

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I cant believe time has flown by so quickly. Its 6 months since i started blogging and i ve met some wonderful gourmets across the globe thru blogging and Radhika s Blog Hop. We ve had a wonderful hop in the first version and now we are in the second. This week i ve been paired with Archana of the Mad Scientist s Kitchen. Hopping through her blog was a complete hoopla for me. Some unique recipes find a place in her blog. Her Kokum Sherbet and Pumpkin Salad caught my attention. Bookmarked them. I picked the Cabbage Fritters for the blog hop and oh my !!! What a sensation it was. We loved every bit of it. Thanks to Archana. I ve tweaked the recipe a little to suit our taste but the idea of using cabbage itself is very novel.

Prep Time: Under 30 mins
Cook Time: Under 20 mins
Source: Archana of the Mad Scientist s Kitchen. 
Serves 2


What you need?

Cabbage chopped thinly and long 1and 1/2 cups

For the coating:

Besan 6 tbsp
Rice flour 2 tsp
Red chilli powder 1 tsp

I couldnt resist them at all!!

Jeera powder 1/2 tsp
Dhania powder 1/2 tsp
Turmeric powder 1/2 tsp
Water 1/2 cup
Oil 1 tsp
Salt to taste

Oil for deep frying

How to make it?

In a large mixing bowl, place all the dry ingredients together and combine well.
Add the cabbage to this and combine again.
Let it rest for about 20 mins. Archana recommends resting it for an hour at least. But i dint have the patience.
After 20 mins, add water to the mixture gradually and start binding.
The batter must be a little water than the usual chapathi dough. It should not be runny. Check for seasoning at this stage and adjust accordingly.
Now heat oil in a wok. Make sure the oil is not smoking hot. Heat up the oil just like you would for making Pooris.
Now , drop the coated cabbage in the oil in little lumps. Fry them till golden brown by turning every now and then on a low medium flame.
Enjoy with a cuppa hot tea and a magazine. Trust me, it was sheer bliss.

Note: I dint use the cooked dal Archana used. I was not very confident about that .
And they turn soft after they cool down. They taste best when fried just before eating and eaten hot.

And this goes to Blog Hop Wednesdays version 2, New Year New Dish

Vegan Chocolate Fruit Cake

By 6 Comments

You can see that my blog does not evidently have Vegan written over it. I am a person who loves her ghee, butter, eggs and milk. Now vegans. No offence. But when its winter, you want to bake. You go shopping and forget butter and eggs. That s when vegan comes into play. That s typically what happened to me some days back. I baked this way before christmas on one of those days when i really desperately needed to shove a huge chunk of chocolate cake into my mouth. That craving is evil. I opened the fridge only to find that my egg tray was long overdue to be refilled and my stock of butter, the unsalted one of course had depleted over the past weeks due to my wicked indulgences. I scoured the internet for vegan recipes. No i searched for cake recipes without eggs and butter. I came across this one and instantly struck a chord with it. This is originally a cupcake recipe but because the lazy bug bit me, i dint want to go to the trouble of finding that muffin pan in the kitchen, i just baked in an oval mould. Who cares?? As long as you can randomly cut a chunk and pop it into your mouth.

Prep Time: Under 20 mins
Cook Time: 60 mins
Source: Adapted from Allrecipes.com
Serves- No dont ask me that question. Because i served my own self with half the cake.


What you need?

Flour 2 cups
Sugar white or brown 1 cup powdered ( i used brown. I just like using brown cos it has a nice exotic ring to it)
Cocoa powder 1/2 cup plus 1 tbsp

Vegetable oil or canola oil 1/2 cup plus 1 tbsp
Water 1 cup
Soy milk at room temperature 1/2 cup( psst… i used normal cow s milk high fat. I dont care. I told you before.)
Baking powder 1 tbsp ( yes.. that much because no eggs and no butter either. Baking is a science. You have to understand that baking powder makes the cake spongy and soft)
Vanilla custard powder 1 tsp ( optional) I just dont happen to like vanilla extract. Feel free to use the extract if you want to
Salt a pinch

For the toppings:

Chocolate chips any variety ( Toss in whichever you like. I like white chocolate buttons!!) 1/4 cup
Dried Cranberries and raisins dusted with flour 1/2 cup
Orange zest grated 1 tsp( optional)

How to make it?

Place all the dry ingredients except the sugar in a large mixing bowl.

Now, combine well.

Next, powder the sugar in a blender and add to the dry mixture and incorporate into the dry mixture.

Preheat the oven at 175 C.Now, add the wet ingredients one by one starting with the oil. I added the custard powder at this stage. I forgot to do it before. But if you are going to use the custard, then add it when you are combining the sugar.

Now, using a hand whisker start mixing the batter in the same direction until you get a free flowing lumpless 
batter. Takes about 6 to 7 mins to mix the batter.Add the dried fruit at this stage and incorporate into the batter.
Pour the batter into a cake mould or muffin mould. Drop the chocolate chips on the batter. I loved the pattern they made on my batter. Cute as buttons. 🙂 I seriously recommend taking a lick out of that batter. Come on, go ahead and taste that yumminess.
Bake at 175 c for 45 mins to 60 mins until a toothpick inserted comes out clean. Mine took 60 mins. Keep an eye after 45 mins. 
My cake had risen beautifully with a cracked surface cos of all the chocolate buttons. Really soft and spongy. Who ever said that cakes come soft only with eggs and butter??? 
The kids who come in to study with me loved it every crumb and bit. I was awarded with hugs and kisses. What more can one want??? 🙂 

Sending this to Sravs Event CC- Chocolate

Onion Tomato Garlic Chutney

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How To Make Onion Tomato Garlic Chutney?
onion tomato garlic chutney
Onion Tomato Garlic chutney is an everyday affair that happens in my kitchen whenever i make dosa or idli. I usually make a large batch of this onion tomato garlic chutney that pairs well even with puris. I consider making an accompaniment a herculean task. I can make main courses like there s no tomorrow. But you ask me to make chutneys, pickles and raithas, i ll scurry out of that place as quickly as a mouse does on seeing a cat. Anyway, a gal has to what she has to. There s no shortcuts to that. And we are idly dosa freaks whose sun does not rise without dosa for breakfast. Make dosa. Make chutney is the mantra. This chutney goes well with dosa, idly and even pooris. Well, we eat like that for all those raised eyebrows.

Recipe For Onion Tomato Garlic Chutney

onion tomato garlic chutney
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Onion Tomato Garlic Chutney

Onion tomato garlic chutney is a simple and easy to make chutney that pairs well with dosa, idli, puri and paniyaram
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Tomatoes ripe and large 3 chopped finely
  • Garlic cloves 4
  • Onions 2 medium chopped finely
  • Dry red chillies 3
  • Tamarind paste 1 tsp
  • Salt to taste
  • Oil for sauteeing 2 tbsp
  • For Tempering
  • Mustard seeds 1 tsp
  • Curry leaves a sprig
  • Hing a pinch
  • Urad dal 1/2 tsp
  • Oil 2 tsp

Instructions

  • Heat a kadai with oil. Add onions and garlic and saute till onions are transparent.
  • Next, add chillies and saute for 30 secs.
  • Now, add tomatoes and saute till there s no moisture and they are soft and mushy.
  • Let it cool.
  • Once cooled, blend the tomato onion mixture with tamarind and salt to a smooth paste.
  • Temper with mustard, curry leaves, urad dal and 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!

Beetroot Halwa

By 1 Comment

Frankly talking, I m not a huge fan of halwa. Not a huge fan of sweets at all for that matter. So making sweets is always a challenge to me. Not a piece of cake at all to make halwa for me. So i must say hats off!! to all those halwa makers in the world. I mean!! Whatte skill!! And to get the same consistency, same texture and same taste everytime and anytime you make it is even more admirable. When my dad brings home my favourite and my only favourite sweet- Wheat halwa, i wonder aloud to my mom, ” Amma, eppadi ippadi ore mathri ore colourla ore tastela panranga?” And i used to finish by saying ” That s so amazing” And my mom had only one repartee-” Practice maketh a man perfect” And my dad had one too, ” Unakku yen andha kavalai chella? Vaangittu vandha, sapdu. Panrathellam namakku ethukku??” ( i m fondly called chella and that dialogue translates to ” Why the worry of making? Eat what i ve bought. Dont bother making it) Imagine that! Anyway, wheat halwa is something too too too far fetched for my repertoire. So, i stuck to beetroot halwa. When i visited Chennai last month, my co sister and me were having a very hungry conversation. When i fretted that i could not make carrot halwa( she makes it well so people say), she retorted back asking, ” are you serious?” Now, i had had enough!! I decided i ll try and try till i succeed. But, gals! i dint even reach the second try. I made beetroot halwa and this is my first attempt. It was exactly like the store bought versions.

Prep Time: Under 20 mins
Cook Time: Under 1 hour
Source: Slightly adapted from www.tarladalal.com
Serves 4


What you need?
Beetroot grated 2.5 cups
Milk 1 and 3/4 cups
Sugar 1+1/4 cups
Cardamom powder 1/2 tsp
Ghee 5 tbsp ( No! you cant use butter. So please put it back in the fridge)
Cashews for garnish
How to make it?
Step 1: Take a thick bottomed vessel. I used my little pressure cooker. Heat about 2 tbsp ghee in it. 
Add a pinch of cardamom too. Now, add the grated beetroot and saute for 5 full mins.
Step 2: Next, add the milk and bring the milk to a boil.
Step 3: Bring the flame to medium and let the mixture cook. Cook till the mixture thickens. Keep stirring frequently. Mine took some 15 mins to 20 mins to thicken completely.
Step 4: Add the sugar to the mixture once it has become shiny and mix well. 
Step 5: Addition of sugar makes the mixture watery again. So let it simmer. Until it thickens again. Takes about 15 mins on medium flame. Keep stirring. That s the mantra here.
Step 6: After 15 mins or so you should have reached the consistency where the mixture has thickened and you can scoop it up a lil like in the picture.
Step 7: Add the remaining ghee and mix well. Stir till the mixture leaves its sides.
Step 8: Garnish with cashews fried in ghee.
Step 9 : Transfer to a serving bowl and serve as a dessert 🙂

Adai Recipe With Step By Step Tutorial

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Adai Recipe With Step By Step Tutorial
Adai Recipe With Step By Step Tutorial

Adai Recipe With Step by Step Tutorial

This post is a step by step tutorial on how to make adai or adai dosa, a popular lentil crepes that are made in South India, especially Tamil Nadu.Crepes are an integral part of a south indian palate. They come in the form of dosas in many varieties and colours and combinations. Adai is a lentil crepe which i often make at home and is an all time favourite. Full of proteins and carbohydrates, it makes an excellent breakfast menu and tastes divine with Aviyal or even a bowl of creamy thick yoghurt. It s such a no sweat recipe too. Let us check how to make adai recipe with step by step tutorial now.
Adai Recipe With Step By Step Tutorial
Ingredients
Par boiled rice 3/4 cup
Raw rice 3/4 cup
Bengal gram or channa dal 1/3 cup
Urad dal or black gram 1/3 cup
Toor dal or pigeon pea 1/3 cup
Ginger 1”
Cumin seeds 1 tsp
Hing 1/2 tsp
Dry red chillies 8 to 10 according to spice level desired
Salt to taste
For Serving:
Cilantro chopped finely 3 tbsp
For Cooking:
Coconut oil 1 tsp for every adai

Directions

Soak the dals and the rice together after washing thoroughly for about 4 hours.
Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.

Adai Recipe With Step By Step TutorialAdai Recipe With Step By Step Tutorial
Now, add cilantro leaves  and combine well.
Heat a tawa and spread a ladle of the batter on it like dosa.
Drizzle coconut oil on the sides.
Cook on a medium flame for about 3 mins and then flip over.
Cook for another min and serve hot with any chutney or Aviyal

Adai Recipe With Step By Step Tutorial

 

Adai Recipe With Step By Step Tutorial

Note:
Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.
You can also add bits of coconut to the batter.

Print Recipe
4.67 from 3 votes

Adai Recipe With Step By Step Tutorial

Lentil crepes made with rice, chana dal, toor dal and spices. Makes a power packed breakfast or dinner on a weeknight.
Prep Time4 hours
Cook Time5 minutes
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: South Indian
Servings: 12
Author: Anusha Praveen

Ingredients

  • Par boiled rice 3/4 cup
  • Raw rice 3/4 cup
  • Bengal gram or channa dal 1/3 cup
  • Urad dal or black gram 1/3 cup
  • Toor dal or pigeon pea 1/3 cup
  • Ginger 1''
  • Cumin seeds 1 tsp
  • Hing 1/2 tsp
  • Dry red chillies 8 to 10 according to spice level desired
  • Salt to taste
  • For Serving:
  • Cilantro chopped finely 3 tbsp
  • For Cooking:
  • Coconut oil 1 tsp for every adai

Instructions

  • Soak the dals and the rice together after washing thoroughly for about 4 hours.
  • Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.
  • Now, add cilantro leaves and combine well.
  • Heat a tawa and spread a ladle of the batter on it like dosa.
  • Drizzle coconut oil on the sides.
  • Cook on a medium flame for about 3 mins and then flip over.
  • Cook for another min and serve hot with any chutney or Aviyal

Notes

Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.
You can also add bits of coconut to the batter.

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!

Saag Paneer Recioe| Side Dish For Flatbreads

By 3 Comments

Vadodara is teeming with greens. Mustard leaves abound the vegetable market and its hard to resist bunches of nutrition. But the very thought of cleaning them makes my lazy mind and body reel. And still.Whenever i make a trip to the vegetable shop, i come back with an arm load of greens. I try and turn away whenever i see them. I know i dont need that many. But i have a greedy mind and a greedier tongue. When my fridge got crowded with mustard greens, i peered in and then said to myself, Ok! one more day and shall make it. When my fridge got really crowded with spinach and mustard and i had to nudge the other veggies to make space in my veggie compartment, i knew i had reached the tail end. I made up my lazy mind to start cleaning those green bunches until the final dregs of mud disappear. I did clean them and made saag paneer. I wont at all complain when its saag paneer. The complete winter piquant of a dish.

Recipe For Saag Paneer

( Learn how to make Saag Paneer, also known as Paneer Saagwala, where cottage cheese cubes and greens are cooked together with mild spices)

Prep Time: 30 mins
Cook Time: 20 mins
Serves 2 
Allergy Info: Gluten free, Nut free, Soy free
Course: Accompaniment, Dip
Cuisine: Indian ( Punjabi)
Serving Suggestions: Butter Naan, Garlic Naan

Ingredients
Mustard greens 1 bunch
Spinach greens 1 bunch
Mint leaves 10
Cilantro 3 tbsp
Onion 1 large chopped roughly
Ginger 1/2 ‘

Garlic 3 cloves
Green Chillies 2

Garam Masala 1/2 tsp

Coriander Cumin powder 1/2 tsp
Corn flour 1 tbsp
Oil + ghee 2 tbsp
Salt to taste
Paneer cubes 1 cup crumbled
Directions
When it comes to greens, less contact with water means less loss of nutrition. So i steamed my mustard,spinach greens, mint and cilantro in the microwave for 5 mins. After steaming the greens, keep them aside to cool down. Once cooled down, make a coarse paste of the greens. Dont add water and dont steam mint leaves and cilantro.
Now, grind the onion. green chilly, garlic and ginger to a paste in a blender without adding any water.
Heat oil and ghee in a pan. Add the onion paste. Saute for 2 mins on a medium flame.
Add paneer and mix well until the onion mixture coats the paneer
Now, add all the spice powders and combine well. 
Next, add the greens mixture and combine well.
Add salt next and combine well.
Sprinkle corn flour on the curry and mix well,
Now simmer for 2 more mins.

Aloo Paneer Stuffed Paratha

By 4 Comments

Come winter and there s no better comfort food than some parathas with a dollop of butter and a bowl full of raitha. The palette becomes yummier when you add a pickled lemon alongside to it. When Vardhini announced that she s guest hosting Vatsala s LGSS Stuffed Parathas event, i was as excited . Parathas are something that i love anytime anywhere. And P ( read as my husband) is crazy about aloo paratha. I just wanted to make it a lil differently and Vardhini s announcement was the perfect excuse.

Prep Time: Under 20 mins
Cook Time: Under 10 mins
Yields 10 parathas

What you need?
For The Covering:
Whole wheat flour 2 cups
Ghee 1 tbsp
Salt 2 tsp
Ajwain or carom seeds 1/2 tsp
Water to knead the dough
For The Stuffing:
Potatoes 2 medium size boiled and peeled.
Paneer 1 cup 
Cumin powder 1/2 tsp
Red chilly powder 1/2 tsp
Coriander seeds powder 1/2 tsp
Salt to taste
Cilantro chopped finely 2 tbsp
To Make The Parathas:
Oil for toasting on the tawa
How to make it?
In a large mixing bowl, place all the dry ingredients. Combine well. 
Next add the ghee and water and start kneading the dough. Add water by the tbsp and knead for about 5 mins. Keep aside.
Now, the stuffing.
In another mixing bowl, place the potatoes and paneer.
Add all the spice powders and salt. Add cilantro too.
Now start mashing the potatoes, paneer and the other ingredients until you get a dough like lump.
Now, divide the mixture into 10 equal parts and make small balls.
Lets get to making the parathas now.
Divide the dough into 10 equal parts and make balls.
Dust a clean dry and flat surface with flour. Place a ball of dough on the surface.
Flatten it a little with your hands and start rolling into a round. 
Roll it into a thick round and place a ball of the stuffing in the middle.
Next bring together the sides of the dough like how you would do for a string purse or a bundle.
Flatten the stuffed dough again gently into a round and dust with flour.
Now, start rolling out into parathas taking care not to roll applying too much pressure.
Heat a tawa. Place the parathas.
Drizzle oil on the sides and cook till brown spots appear on both sides. 
Serve hot with any raitha or pickle
Off this goes to LGSS Stuffed Parathas event 

Onion Tomato Gravy For Biriyani And Pulao

By 5 Comments

Having graduated from NIT Warangal, my husband has this obsession towards pulao made there. But his bigger obsession is the gravy which they give alongside the pulao. When he told me he likes it so much that he feels its the best in the world, i asked him what its called. And came the reply, ” I dont know” I asked him if he knows what its made of, he says ” there was tomato and onion ” To my chagrin!! How can you make something whose name you dont know. But i did. After so much of searching on the internet, cookbooks and recipe collections from all my telegaite friends, i found one recipe. I made it with a lot of excitement. I prayed all along that this was the recipe my hubby was fond of. I kept my fingers crossed that he says that i ve made THE gravy of Warangal.
And i only met with success. My husband loved it and asks me to make it whenever i make pulao.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Serves: 2


What you need?

Tomatoes 4 medium size quartered
Onion 1 large chopped finely
Water 1 cup
Coconut Milk 1/4 cup
Turmeric powder a large pinch
Curry Leaves a sprig
Cloves 3-4
Ginger Garlic Paste 1.5 tbsp
Cardamom 1
Cinnamon 1″
Oil 2 tbsp
Salt to taste

To be ground into a paste:

Cashews 3 soaked in hot water for 30 mins
Poppy seeds 1 tsp soaked in hot water for 30 mins
Grated coconut 3 tbsp

Spice Powders To Be Added:

Garam Masala 1/4 tsp
Chilly powder 1 tsp
Dhania powder 1/2 tsp
Cumin Powder A pinch

For Garnish:

Cilantro chopped finely 2 tbsp

How to make it?

Grind all ingredients to be ground into a paste. Keep aside.
Heat oil in a kadai. Add cloves, cinnamon , curry leaves and cardamom. Saute for a min.
Add onions and saute till they are pink.
Now, add ginger garlic paste and saute for 30 secs.
Add all the spice powders and turmeric and combine well.
Saute for a min.
Add tomatoes next and combine well.
Saute till the tomatoes become soft and oil leaves the side of the pan. Takes about 7 mins
Now, add the ground paste and mix well.
Simmer on low flame for 3 mins.
Add the water and salt and mix well.
Simmer with the kadai closed until gravy thickens. Takes about 7-8 mins.
Add coconut milk after thickening and mix well.
Simmer for another 2 mins.
Garnish with cilantro and serve hot with any pulao.

Vegetable Nuggets For Blog Hop Wednesdays

By 8 Comments

We are finishing blog hop version 1 and its been a wonderful joy ride hopping into friends’ blogs and cooking from them. I look forward to alternate wednesdays with child like enthusiasm. My hubby asks why do you get so worked up on wednesdays? And i tell him ” you wont understand until you love cooking” And i hope all of us bloggers are in agreement on that. 🙂
              I was paired with Hobby Chef Neethu this week. Ladies, trust me. This “hobby chef” title is very deceiving cos Neetu is nothing less than an awesome cook who happens to love her starters and snacks loaded with veggies. I simply loved her Kachri And Garlic chutney and Sugar Dotted Chocolate Chip Cake. After that post, i was only telling myself, wow!! just look at that cake. Because i dint know where we get kachri and my stock of unsalted butter got exhausted, i settled on making Vegetable Nuggets. I slightly modified the recipe but it was a great hit with my husband and i m no less. Me gobbled 4 of those nuggets. I ll leave the consequences to your imagination and share the recipe with y’all.

Prep Time: Under 20 mins
Cook Time: Under 30 mins
Source: Neethu S Vegetarian Nuggets
Makes 10 nuggets easily


What you need?

Potatoes 2 medium boiled and peeled
Carrot 1 grated
Red Bell Pepper 1 medium chopped finely
Onion 1 medium chopped finely
Green peas 1/4 cup boiled if using fresh or use just like that if frozen
Semolina or sooji 1/4 cup
Milk 1/2 cup
Butter 1 tbsp
Lemon juice from half a lemon
Red chilly powder 1/2 tsp
Garam masala 1/2 tsp
Chaat Masala 1/2 tsp
Salt to taste
Sugar 1/4 tsp( i added sugar cos i thought the recipe would be too sharp you can do without it too)
Bread crumbs from 3 slices divided in 2:1 ratio
Oil to deep fry

For Coating :

Corn flour 1 tbsp
Water 3 tbsp
Bread crumbs for rolling ( use the lesser part of the divided bread crumbs)

How to make it?

Place all veggies, butter, spice powders,salt, bread crumbs from 2 slices, sugar in a mixing bowl.
Dry roast sooji and add milk to it when the sooji becomes aromatic. Keep stirring until you get a solid mass.
Add this to the veggies. Add lemon juice.
Mash all the veggies together to form a big lump. You should be able to make balls out of the mixture.
At this stage, check for seasoning. Continue to knead the lump till you get a good lump out of which you are able to make nuggets easily.
Now, mix cornflour and water to form a thin batter.
Heat oil in a pan for deep frying the nuggets.
Make nuggets from the mixture, dip in the batter and roll over bread crumbs until well coated.
Repeat till the mixture gets used up.
Deep fry till golden brown.
Serve with tomato ketchup and some dip. I served mine with mayonnaise flavoured with italian seasoning.

Off to Radhika S Blog Hop Wednesdays 🙂, Kids Deceptively Delicious hosted by Pavani forValli,  Sinful Delights by Vardhini,  Midweek Fiesta,  Snack Mela By Valli and Radhika s Winter Carnival and Kavi s Jingle All The Way
 Winter Carnival

Mint Raitha

By 1 Comment

Yoghurt. I m so fond of it that my day feels incomplete if i dont eat a cupful. The benefits of yoghurt are plenty and the way it can be used is also many. Whenever i make any pulao or paratha, i whip up a raitha. So when i made Aloo Capsicum Pulao for our engagement anniversary, i made this to go along with it and it was so perfect.

Prep Time: Under 10 mins
Cook Time: Nil
Serves 2


What you need?

Mint leaves 10 to 15
Coriander leaves chopped finely 1/4 cup
Green chillies 2
Fresh curd whipped 1.5 cups
Salt to taste

How to make it?

Grind together mint leaves, coriander and green chillies to a paste.
Mix well with the whipped curd.
Add salt and mix well.
Serve with any raitha.

Chick Pea Sundal

By 4 Comments

If its sundal, then its memories of navratri for me. But i dont restrict myself to making it only on those days. I try and make them once a week to make up for the protein requirements. They can be made effortlessly and the only thing you have to remember s to soak them overnight.

Prep Time: Overnight for soaking
Cook Time: Under 30 mins
Serves 2


What you need?

Chickpeas or brown channa 1.5 cups soaked overnight and pressure cooked for 3 whistles
Grated coconut 3 tbsp
Ginger 1/2 ” bit
Salt for taste
Green chillies 3
Turmeric powder 1/4 tsp

For Tempering:

Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves a sprig
Hing a pinch

For Serving:

Lemon Juice from half a lemon or 1 tbsp

How to make it?

Grind together ginger, green chili and coconut without water to a coarse powder. Keep aside.
Heat oil in a kadai. Add mustard seeds, urad dal, curry leaves and hing.
Once the mustard pops and urad dal browns, add the chickpeas and salt. Combine well.
Now, add the coconut mixture and mix well.
Add lemon juice before serving.

Aloo Capsicum Pulao

By 2 Comments

We celebrated our engagement anniversary recently on dec 6 th. Yes you heard me right. Engagement anniversary. We both believe in celebrating this day specially. This day is the day which made us and our families come together for a lifetime of bonding in an official sense. So we both celebrate this day just like our wedding anniversary. Hubby dint come home for lunch. So made a toothsome dinner for him. Aloo capsicum pulao and mint raitha. Recently i went on a Malliga Badrinath Book shopping spree and got this recipe from her 100 rice recipes. Each one of the recipes is a breeze to make so buy the book if you come across it.

If you all are wondering what orchids are doing in the pic, those are the orchids my hubby bought me that day.
Enough of my blah blah….

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Adapted from Mrs. Malliga Badrinath s 100 Rice Recipes
Serves 2


What you need?

Basmathi rice 1 cup soaked in 1 cup water for 15 mins
Potatoes 2 medium peeled and cubed 
Capsicum 1 large cubed
Onions 2 medium sliced thinly or chopped finely
Ghee 1 and 1/2 tbsp
Garam masala 1/4 tsp
Tomato Puree 1 cup or 2 medium size tomatoes pureed
Salt to taste

To grind into a paste without water:

Shallots 5
Coconut 3 tbsp
Bengal gram roasted 1 tbsp
Dry red chillies 4
Coriander seeds 1 tsp
Tomato 1 medium size
Garlic cloves 2

For Garnish:

Cilantro or mint leaves a few

How to make it?

Grind the ingredients to be ground to a fine paste and keep aside.
Heat a pressure pan with ghee. Add onions and saute till pink.
Add potatoes next. Saute for 3 to 4 mins.
Add capsicums next and saute for 2 to 3 mins or until cooked but firm.
Now, add the ground paste and saute for 3 to 4 mins or until the raw smell from the shallots goes off.
Next add the tomato puree and let it simmer for 4 to 5 mins.
At this stage add the rice along with the water and salt.Combine well.
Pressure cook for 2 whistles.
Garnish with mint leaves or cilantro and serve hot with any raitha of your choice.