Cabbage and Mung sprout soup

Had a big cabbage at home, was thinking what to do. So thought of experimenting something. Tried to make a soup out of it. Had some mung sprouts in hand so added that too. I simply added whatever I wished too. The soup is loaded with the goodness of  garam masalas and vegetables. The soup was quite thick and creamy and it tasted lovely. I garnished it with mung sprouts instead of the usual bread crouton. I enjoyed sipping it hot in cold weather. So here goes the recipe

Ingredients

  • Cabbage (1 cup roughly chopped)
  • 2 tablespoons mung sprouts
  • 2 small bay leaves (Tej patta)
  • 4-5 peppercorns (kali mirchi)
  • 1/4 inch of small dalchini
  • salt to taste
  • Sprouts for garnishing.
  • Black pepper powder for garnishing.

Preparation

  1. Put all the ingredients in a pressure cooker and take 2 whistles. 
  2. Once cooled blend everything in a blender except the bay leaves.
  3. In a pan, add the puree along with the mung sprouts and just let it boil for some 10 minutes.
  4. Hot and yummy soup is ready. Garnish it with mung sprouts.

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Oats and Green Dal Chila (Pan Cake)

I had the leftover batter from Oats & Green dal Toast. Did not wanted to make the same thing again. So thought of converting it into a pan-cake. Added a little more water and salt. Made it frankie style for my child, so added a little crushed paneer. Hurray a protein packed breakfast, lunch or tiffin is ready.

Ingredients

  • 1 cup washed and soaked green mung dal
  • 1/2 cup oats
  • 1 cup of coriander
  • 1-2 garlic cloves (optional)
  • 1/4 inch of ginger 
  • 1-2 green chillies (as per taste)
  • salt as per taste
  • olive oil. (I think the original recipe uses butter, but I use olive oil)
  • Crushed Home made Paneer (Optional)

Preparation

  1. Wash and soak the green mung dal for 1 hour minimum. (Should be around 1 cup soaked)
  2. Grind mung dal, oats, coriander, garlic, ginger and green chillies into a smooth paste. Add water if required. Make the batter as per pancake/chila consistency.
  3. One can make this immediately, but I guess if you give some time for the batter around 4-5 hours it will taste more better. Since mine was a left over batter, It was lying in fridge for 24 hours. 
  4. In a non-stick pan, brush little oil. Add a spoonful of batter and make a chila/pancake. Cook it for 4-5 minutes until it starts leaving the edges on a medium flame.
  5. Flip and turn again for 3-4 minutes. 
  6. Remove from the pan and add crushed Home made Paneer.  Make a roll out of it.
  7. Serve it with corainder chutney or tomato ketchup or as it is.

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Whole Wheat Brown Bread

100% whole wheat bread and made from our everyday roti or chapati flour/ata. I have made this earlier but I forgot the measure of ingredients. So thought of making it again. I love the texture and softness of this bread. Definitely this is a little heavy on the tummy as compared to what we get in stores, which have all purpose flour or gluten mixed and hence lighter. Give this a try and I bet you will never buy bread again.  Click here for White Bread Recipe. So here goes the recipe. 

Ingredients

  • 2.5 Cups Whole Wheat Flour 
  • 1.5 teaspoon of Fast Action Dry Yeast.
  • 1 Tablespoon sugar 
  • Salt to taste 
  • 2 tablespoons of luke warm water
  • 2-3 tablespoons of melted butter
  • 1 cup lukewarm milk (1/4 to 1/2 cup more milk might be required depending on the dough)
  • 1 tablespoon butter for brushingcoating
  • 1 tablespoon milk for brushingcoating




Preparation 

  1. In lukewarm water (Should not be too hot or else the yeast will die) mix sugar and then mix yeast and keep it aside covered, for 10 minutes. 
  2. Mix salt and flour. Once the yeast rises mix it and kneed it well using milk.
  3. Milk should be lukewarm. Should not be cold or very hot. If cold the dough won’t rise and if hot it will kill the yeast. 
  4. Knead it with all your muscle strength. 🙂 around 10 minutes. If required use more milk.  The dough should be sticky. Add more milk if required.
  5. Knead the dough on a work surface or a kitchen top, this helps in kneading it properly instead of kneading it in vessel. (First combine all in vessel and then take it on the work surface)
  6. After 5 minutes or so, keep on taking little butter in your palms and knead it using all the butter and keep on kneading for 10 minutes or so.
  7. The dough should be shiny and elastic.
  8. Cover the dough with a muslin cloth or with a cling film (on top of the bowl and not on dough) and let it rise for 90 minutes or until double in size.
  9. Once the dough doubles in size, punch it and again knead it for 3-4 mins. Form it in a rectangular log size of your loaf pan.
  10. Now slightly grease a loaf pan. Put the dough in it and let it double in size. (If required can top the layer with sesame seeds)
  11. Cover and let it rise for 90 minutes or until double in size. 

  12. Preheat oven at 200 deg Celsius. Brush the bread with milk (To get brown colour) (Brush the milk very lightly) and bake for 25 minutes. (All oven’s are different and you are the better judge of your oven. So heating time varies.) Do not exceed the baking time just because you are not getting the brown colour. It might go hard.
  13. Once done remove from oven and apply butter immediately and let it cool for 5 minutes.
  14. Run a knife along the edges and remove from the baking tin and let it cool on a wire rack.
  15. Your Bread is ready. Enjoy it toasted or as is.



Notes

  • For the dough to rise in cold countries , warm your oven for a few minutes. Switch off the oven and keep the utensil inside the oven. Remember to switch off the oven.
  • We just want a warm climate, where in we can help rise the dough. Do not over heat or else you will kill the yeast. If required simply keep in the oven without warming or keeping the light on. 
  • Start with half the quantity in the start if you are not confident…..
  • All oven’s are different and you are the better judge of your oven. So heating time varies.




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Oats & Green Dal Toast

This one is quite filling and completely nutritious. Comes with the goodness of Dal and oats and the lovely green colour and no one can guess that there is oats in it. I have taken the idea from Tarla Dalal Ji’s website. I loved the concept and so decided to make it my way.

Oats & Green Dal Toast

Ingredients

  • 1 cup washed and soaked green mung dal
  • 1/2 cup oats
  • 1 cup of coriander
  • 1-2 garlic cloves (optional)
  • 1/4 inch of ginger 
  • 1-2 green chillies (as per taste)
  • salt as per taste
  • olive oil. (I think the original recipe uses butter, but I use olive oil)
  • Whole wheat Brown Bread slices (or as per your choice)

Preparation

  1. Wash and soak the green mung dal for 1 hour minimum. (Should be around 1 cup soaked)
  2. Grind mung dal, oats, coriander, garlic, ginger and green chillies into a smooth paste. Add water if required. But not too much, we do not want a runny batter.
  3. In a non-stick pan, brush little oil, and then toast the bread slices on one side. (My bread is a little thick as it is home made, and I have cut it with knife and not any fancy bread cutter.)
  4. Turn and again brush the non-stick pan and apply some oil and let the bread cook on the other side.
  5. While the bread is cooking on the other side, spread the paste on top of the bread slice.
  6. Now again grease the pan with oil and turn. This time the dal and oats mixture is facing down. Cook it on a slow flame until nice and golden brown in colour. Cook it on slow as the dal mixture needs to be cooked properly.
  7. Once cooked, your Oats & Green Dal toast is ready. Serve it hot with tomato ketchup.

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Pav Bhaji (No onion No garlic)

A dish wish most of them love it. As I child I use to not like it yes it is true :P. But My son loves it, and I love it because I get a chance to use whatever vegetables I can add to. The below recipe uses the common ingredients, but soon I will post the recipe which I use and cheat my son and hubby to let them eat the vegetables. The below is no onion no garlic, I occasionally make it with onion too. So I have clubbed the recipe here,  read below to add onion if required.

Ingredients

  • 2 Big Potatoes
  • 2 cups of Cauliflower (or roughly 10-12 big size florets – I add this more and less potatoes, one can reverse the ratio.)
  • 4-5 tomatoes
  • 1 Big Capsicum (I use green, red and yellow all – So I take parts from all and approximate it to 1 big capsicum)
  • 2/3 cup green peas (Matar)
  • 6 tablespoons of butter
  • 2 tablespoon pav bhaji masala (as per taste)
  • 1 medium size onion (optional for who wants to make it without onion)
  • 1 teaspoon red chilly powder (optional and as per taste)
  • 1 teaspoon turmeric powder
  • 3-4 green chilies or as per taste
  • salt to taste

Preparation

  1. Pressure cook the potatoes, green peas and cauliflower. Just add enough water to pressure cook. Do not discard the water.
  2. Once cooled. Remove the water in a glass. Mash the potatoes, green peas and cauliflower. The mashing should be as per requirement. I mash it completely. Some people like some pieces, or as called in mumbai language, khada bhaji.
  3. Puree the tomatoes, capsicum and green chilly.
  4. Without onion:
    1. In a big pot or kadai, add 2 tablespoon butter. Add the tomatoes, capsicum and green chilly puree. Let it cook for atleast 5 minutes.
    2. Add the mashed vegetables, Pav bhaji masala, turmeric powder, red chilly powder, salt and mix well.
    3. Let it cook for 10 minutes on a slow flame. While cooking cover it with a lid, or you will have splatters all around.
    4. Add water (the one which we removed in a glass, if less add more water) if required, remember the bhaji becomes a little thick afterwards.
    5. Now add 3-4 tablespoons of butter and let it cook again for 5-10 minutes on slow flame.
  5. With Onion:
    1. Puree the onion in a blender.
    2. In a big pot or kadai, add 2 tablespoon butter. Add the onion puree and saute for 3-4 minutes.
    3. Add the tomatoes, capsicum and green chilly puree. Let it cook for atleast 5 minutes.
    4. Add the mashed vegetables, Pav bhaji masala, turmeric powder, red chilly powder, salt and mix well.
    5. Let it cook for 10 minutes on a slow flame. While cooking cover it with a lid, or you will have splatters all around.
    6. Add water (the one which we removed in a glass, if less add more water) if required, remember the bhaji becomes a little thick afterwards.
    7. Now add 3-4 tablespoons of butter and let it cook again for 5-10 minutes on slow flame.
  6. Yummy and delicious pav bhaji is ready. Garnish it with coriander and butter and serve hot with home made Pav.

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Vegetable Soup (Cauliflower,Tomato,Carrot)

What you do with cauliflower……….I dump it into soup……..completely hidden and mashed and no one can guess. I make the vegetable soup with whatever ingredients I have it in fridge at that time. So this time they were cauliflower, orange/ salad carrot and tomatoes. 3 simple ingredients and the soup was awesome. I have also not added sugar, as the sweetness do come from carrot. Just dip in roti’s and give that to your child, the roti’s will absorb the soup and it becomes so soft that your little one can simply enjoy it. So here goes the recipe

Ingredients

  • 1 cup cauliflower 
  • 4 tomatoes
  • 1 large size orange or salad carrot 
  • salt to taste
  • 1 tablespoon ghee
  • 1 tablespoon Cumin seeds (Jeera)
  • 1/2 teaspoon asafoetida (Hing)
  • 2 Cups water (Do not take too much water, as we do not want to waste the water, water can be added later to the soup.)

The above ingredients can be more or less, I have not measured it while doing it. Just approximations.

Preparation

  1. Pressure cook all the vegetables to 3 whistles in a pressure cooker.
  2. Once done and the vegetables are cool enough, puree them in a blender/mixer.
  3. In a pot or a kadai, add ghee. Once hot, add the jeera and let it crackle. (One can omit this step but I always do this for vegetable soup or tomato soup)
  4. Once jeera crackles add the pureed vegetables along with the remaining water in the pressure cooker. Add more water if required. (Now the pureed vegetables can be sieved, but I do not as I feel that we do remove all the nutrients and fibres by sieving.)
  5. Let the mixture come to a boil. Once boil comes let the soup boil on a medium flame for alteast 10 minutes.
  6. Enjoy your hot vegetable soup.

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Oats Plum Banana MilkShake

I love Powershakes………..yes instead of milkshakes I say them as Powershakes……because it is for me a simple way to make people drink the fruits which otherwise will never be eaten. And the good way is that you can hide it in many ways. I had some plums lying around and my hubby never eats it and I was not able to finish, so thought of why not mixing it with the banana. I also added oats to give that extra health kick. And yes it is without sugar, or I simply replace the sugar with honey or jaggery wherever I can. So definitely a healthy option.


Ingredients

  • Plum (4-5)
  • Banana (2 big size)
  • Oats (1/4 cup) (Optional)
  • 2 Tablespoon Honey (or as per taste)
  • Almond (Optional)
  • Cashew (Optional)
  • Milk (around 2 Cups)
Adjust the quantities as per required, the above makes 2 big glasses.

Preparation

  1. Just blend all together in a juicer or a blender and you are done. 
  2. If you like nutty milkshake do not blend too much, if not give it a good blend to hide things out.
  3. Tada you are done. Have this early in the morning, or as a mid-morning snack.

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Palak (Spinach) Paratha

One more way of eating Palak. No fuss with the kids, they love the colour. Simply give them with curd, raita or even cheese or anything you wish too. I simply like to eat it with my morning tea. 

Have you tried our Palak Puri or Whole Wheat Baked Palak Samosa. Try the Samosa its different, healthy, colourful and tasty.

So here goes the recipe………..

Ingredients

  • 1 Bunch of Palak (Blanched and pureed)
  • 2 Cup wheat flour
  • 1 Tablespoon oil
  • 1 teaspoon Red Chilli powder (Optional)
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Cumin (Jeera) seeds
  • ½ teaspoon Hing
  • Salt as per taste
  • Water to knead the dough
  • Oil for shallow frying the Paratha’s.

Preparation


  1. For blanching Palak:
    1. First wash the palak properly. (I first run it under tap water, and let it sit in water for 5-10 minutes atleast 2-3 times in between removing, discarding and changing water). You will see the dirt sitting down in the water.
    2. Then boil water, and in one side keep cold water ready. (I use cold tap water here, but you can add ice to make it cold)
    3. Once the water boils add the palak into it. Let it be there for a 40-50 secs and remove it and dip it in cold water. By dipping it in cold water we are stopping the cooking process.
    4. Done palak is blanched. 
  2. Puree the palak in a blender.
  3. Knead the dough using 2 Cup Wheat flour, Oil, Red Chilli Powder, Turmeric Powder, Jeera, Hing and salt. Allow the dough to rest for 15-20 mins minimum, more the better.
  4. Make small balls and roll out the Paratha’s like wheat chapati’s
  5. Shallow fry the Paratha’s using oil till they appear golden brown.
  6. Enjoy it with curd, raita, cheese or even tea.
  7. This paratha’s freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha’s in freezer by clicking here.  

    Tip:

    My mother’s tip on making nice and fluffy chappati’s or paratha’s.

    1.       Make a soft dough not too tight.

    2.       It should be well kneaded.

    3.       The first cooking on the first side should be hardly for a 40-50 secs.

    4.       Cooking on the second side should be for a min or two until the brown spots appear.

    5.       Then cook the chappati’s or paratha’s.

    6.       Do not turn frequently

    7.       Do not apply too much pressure.

    8.       For any stuffed paratha, it is best to first stretch lightly the stuffed dough ball in your hand so that the mixture is spread out evenly.



    Check out different types of Paratha’s and Puri’s by clicking here


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    Chickpeas vada

    Inspired by falafel, I made this,  or I simply call it as Chick peas (Kabuli Chana) vadas :-). It is fried and eaten with tortillas or Pita bread and is very easy to make. Now I simply eat it with Roti. Add some grated cabbage, capsicum in roti crush the falafel and your wrap is ready. It is typically served with Tahini Dip. Made just once yet to master it. But I simply eat it with tomato ketchup :P. So here goes the recipe.

    Ingredients

    • 1 Cup Soaked Chick peas (Kabuli Chana) (This is not boiled)
    • 1 cup corainder roughly chopped (I simply take around half of a bunch of small corainder bunch)
    • 5-6 garlic cloves medium size, if small add more (yes u requrie that much)
    • 1/2 inch of ginger
    • 2-3 green chillies
    • 1 medium size onion
    • Salt to taste
    • Oil for frying.

    Method

    1. In a food processor or your mixer jar grind all the ingredients together. Do not add water. We want a coarse paste.
    2. Keep the oil for heating. In the mean while make small balls around 1 inch in diameter. 
    3. Once the oil is hot (medium hot), add the balls and fry it on medium heat, so that it gets cooked properly. 
    4. Cook it until brown allover and you are done.
    5. Yummy vada are ready. Serve it with tahini dip or tomato sauce or as wrap in tortilla or our Indian roti or chapati.

    Tips:

    • I do not have a food processor or an Indian mixer. I just have a genie type blender. So it gets difficult for me to grind the chick peas. In this case, I simply microwave the chickpeas for 2-3 minutes and then grind it so that it becomes a little easier.
    • For parties or potluck you can prepare this a day earlier and store it in freeze and just fry it when required. (I have yet to try this but I believe it will work.)






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    SambharRasamSambhar Dal

    Now technically they are different. As far as my knowledge goes, I might be wrong Rasam is more watery, Sambhar is with vegetables. But I like to mix both and create one. Also I add the vegetables only occasionally as with Idli or Dosa we like to have it plain minus the vegetables. So here goes my version of Sambhar

    Ingredients

    • 1/2 Cup soaked and pressure cooked Tur Dal
    • 4-5 Red ripe tomatoes grated
    • 1-1.5 tablespoon of Jaggery
    • 3/4 inch piece of tamarind dissolved in water (If not available I replace with lemon)
    • 3-4 Cups water
    • 10-12 Curry leaves
    • 1 teaspoon turmeric powder
    • Red mirchi powder to taste
    • 1/2 teaspoon mustard (Rai) seeds
    • 1/2 teaspoon Cumin Seeds (Jeera)
    • 1 tablespoon of Rasam/Sambhar Masala powder
    • 1/2 teaspoon Aasafoetida (Hing)
    • 1-2 green chillies chopped finely
    • 1-2 whole Red chilly (Optional)
    • 1 tablespoon coriander chopped finely for garnishing
    • 1 tablespoon of Ghee
    • Salt to taste

    Preparation

    1. Cook the Tur Dal to 3-4 whistles (may change as per your cooker) in a pressure cooker. The dal should be soft. 
    2. In a pan add the grated tomatoes, water, tamarind paste, Jaggery, Sambhar Masala, green chillies (Adding chillies at this stage will make it spicy, so can add later if spice level has to be less). Water consistency should be as required. If you require Rasam add more water, if Sambhar a little less.
    3. Let it boil for atleast 10-15 minutes until the raw smell of tamarind is gone. 
    4. In the meanwhile smothen the tur dal to make a semi soft kind of consistency. The Dal pieces should ideally not be there or should not be too much.
    5. Once the water has boiled enough add the dal mixture in it.
    6. In a small kadai or wok, add ghee. Once hot add hing and mustard seeds, and Jeera. Once that crackles add curry leaves and Red chilly. Add this to the dal and tomatoes mixture.
    7. Now add the turmeric, red mirchi, salt and let it boil. Once froth starts coming in switch off the gas.
    8. The taste should be a little sweet and tangy, so if required you can add jaggery or lemon accordingly. I said lemon here as this is after it gets cooked and when you are finalising it.
    9. Add the chopped corainder and serve it hot with Idli/Dosa/Medu vada or simple Rice.

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