OMAPODI - AN INDIAN SAVOURY SNACK



This is again one of my favourite snacks along with Thattai. Now my daughter has taken after me and its become her favourite. Its made from chickpea flour/ besan / gram flour. 

Omapodi is also knowsn as 'sev' most commonly used in 'chaats' - a North Indian street food. My favourite are the Papadi Chaats which are bite sized and they are a perfect appetizer when you are entertaining. Reminding myself to post that recipe soon!
 
Iv been thinking of making videos to show you how such recipes are done..................coz some recipes are better understood when you see it..................................but I need to figure it out....... its been a super hectic week..............it will be a super hectic month.....................Im sure it has been for you as well..............so here's to a new start............a new week................Happy Monday guys!






INGREDIENTS:
Chickpea flour - 1 cup.
Rice flour - 1/4 cup
Salt
Turmeric - 1/4 tsp
Chili powder - 1/2 tsp (optional)
Hing/ asafoetida - 1/4 tsp
Ajwain/ omam - 1 tsp
Butter, softened - 1 tbsp
Hot oil - 1 tsp
Oil for frying


PROCESS:
  • Using a mortar and pestle, powder the ajwain well. Soak the powder in 3 tbsps of warm water for about 10 minutes
  • In the meantime, sieve the chickpea flour and rice flour. Add in the salt, turmeric and hing. Give it a quick mix
  • Add the butter and oil and mix
  • Now using a strainer, strain the ajwain water.
  • Add the ajwain water to the flour mixture and start kneading. Add water slowly to form a soft sticky dough.(I added 5 tbsps of water)
  • The dough must be soft enough to pass through an idyapam press
  • Heat enough  oil in a wok for deep frying. 
  • Grease the idyapam press and insert the dough inside.
  • Once the oil is hot enough start pressing the idyapam press over the hot oil, starting from the corner, following the shape of the pan, and ending at the centre.
  • It will start bubbling as it cooks. once the bubbles stop, turn it over and remove from the oil in a few seconds. drain on a paper towel.
  • Once it cools you can put another paper towel on top and give it a few presses to crumble it. store in an airtight container.
notes:
  • how do you know the oil is hot enough? add a small bit of dough in the oil, i should come up immediately. then, your oil is hot and ready to use for frying.
  • try making it as soon as you make the dough as we don't want it to dry out. If you think you might get delayed mayb you can cover it with a damp cloth to prevent drying out.
  • I used an Idyappam press to make it. But you can also use a Murruku press if there's a small hole attachment.

SIMPLE DAL TADKA





                                                        Who doesn't like a quick and easy recipe??? .................This is extremely easy. Just boil the lentils, then temper it! All done!!!!!! the best part of the recipe is you don't need to waste time to fry the onions or tomatoes.........................

                                                        Serve it with any roti or flat bread or even rice!Great for those weeknight dinners. 




INGREDIENTS:
Oil
Toor dal -1/2 cup
Moong dal - 1/2 cup
Masoor dal - 1/2 cup
Turmeric powder- 1 tsp
Onions, sliced - 1 small

for the tadka:
Ginger garlic paste - 1 tsp
Curry leaves, stems removed - 3 stems
Cumin seeds - 1.5 tsps
Mustard seeds - 1.5 tsps
Dried red chillies - 2 
Garam masala - 1/2 tsp
Methi leaves - 1 tsp
Salt


PROCESS:
  • In a pressure cooker, wash the toor dal, masoor dal and moong dal.  Add the turmeric, salt, onions and enough water to cook them.(about 2.5 cups of water) Close and cook till they are cooked completely. I gave it about 6 whistles. Once its completely cooled down open and make sure its fully mashed up
  • in a wok, heat some oil. Add the mustard seeds. when it starts popping add the ginger garlic paste. let it fry in the oil for a few seconds. then add the dried red chillies, curry leaves, cumin, garam masala and the methi leaves. Quick stir and then add in the boiled lentils.
  • Check for salt and adjust the consistency. 

PANEER BUTTER MASALA





                                  This recipe is perfect! P -E- -R- -F- -E- -C- T!!!!!!!!!!!! If I say so myself! Husband says its restaurant quality! Daughter number 1  says its her new favourite dish, and daughter number 2 seconds it!! My day is made!


                                  The chillies balances the tanginess from the tomatoes. It is smooth and silky and creamy................................and ......................and ......................and .......................yum!


                                  Please do give it a shot! I promise its amazing!.............we had it with hot butter and garlic naans and some chole masala! The naans (no yeast) turned out amazing ........although I need to perfect it. So I will do so and post the recipe for the naans later:) You'll soon realize you don't need to go to the restaurant for a paneer butter masala!;)




INGREDIENTS:
paneer /cottage cheese - 200 grams
butter - 3 tbsps
oil - as required
Cardamoms - 2
cloves - 3
cinnamon - 2 inch stick
cashewnuts, soaked in hot water - 10
onion, roughly chopped - 1 big
tomatoes, blanched and skin removed - 2
tomato puree - 3 tbsp
ginger garlic paste - 1 tbsp
green chilies, slit - 2
turmeric powder - 1/2 tsp
chili powder - 1 tsp
cumin powder - 1/2 tsp
garam masala - 1 tsp
coriander powder - 1.5 tsps
milk - 1/2 cup
water - approx  1.5 cups (can add little by little as and when you need it)
cooking cream - 3 tbsps
sugar - 1/2 tsp
kasuri methi - 2 tbsps

for the tadka:
butter - 1 tbsp
garlic, minced - 2
green chili, chopped - 1 or 2

PROCESS:
  • In a wok, add 1 tbsp of oil and saute the onions. when it turns slightly brown add the cashewnuts. After about a minute add the tomatoes. stir and close. Cook for a few minutes till the tomatoes turn mushy (about 4 minutes) close the flame and let it cool.
  •  Once it has cooled blend into a smooth paste. keep aside. 
  • In a wok, heat the butter and some oil, saute the cardamoms, cloves and cinnamon.
  • Add the tomato and onion paste and the green chillies and let it fry in the butter for a few minutes. add the ginger garlic paste and saute further.
  • Add in the turmeric, chilli powder, cumin, garam masala and coriander powder and salt. 
  • Add the tomato puree. Saute for a minute and then add the milk and water.
  • Close and let it simmer for a few minutes till it reduces.
  • Add the sugar and let it simmer till the desired consistency is attained.
  • Add the kasuri methi and stir.
  • Add the cream.
  • Now cut the cottage cheese into bite sized pieces and add it to the gravy. Cook for a further 3 minutes till the gravy becomes nice and creamy and then close the flame.
  • Now in a small pan make the tadka. Melt the butter and add the garlic and chillies and saute for 30 seconds. Now pour it into the gravy.
  • Enjoy with hot butter naans!!!!!! 

RAVA UPPUMA (SEMOLINA/ SOOJI)






Another breakfast recipe today....A well known easy south indian 'tiffin' dish. the main ingredient is semolina. Also known as rava or sooji. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous.............says wiki!!

you can serve it with sambar or coconut chutney......but simply perfect if you can serve it plain as well...... Some eat it with sugar.............some eat it with pickle too!





INGREDIENTS:
Oil
Onions, sliced - 2
Channa dal - 1 tsp (optional)
Curry leaves - 1 stem
Urad dal - 1/2 tsp
Green chilies, slit - 3
Mustard seeds - 1 tsp
Semolina  - 2 cups
Water - 3 cups
Ghee - 2 tbsps (optional)
salt

PROCESS:

  • In a wok, heat some oil and add mustard seeds. when it starts spluttering, add the onions, curry leaves ,green chilies,channa dal  and urad dal
  • When the onions become slightly browned add the water and salt.
  • Bring to boil. taste and check for salt. Must be slightly salty( it will taste fine after we add the semolina)
  • Add the semolina and stir continuously till there are no lumps 
  • when it all comes together add the ghee and mix.

PULI SORU/ PULIYODARE /PULI KAACHAL/ TAMARIND RICE





This recipe has become my new favourite. I love anything sour and spicy....................and this recipe does justice to my love! Haven't I heard of /puli soru" before?? ofcourse I have. But Iv just perfected this recipe. ...........................and its absolutely yum! If you have the likes for spice and tamarind...............this is for you!

Its the perfect blend of spiciness and tanginess. Im the only person in my house who loves it. So I make a batch of this yumminess and store in in a clean jar in the fridge. So, for all the weekday lunches I eat alone, it comes in so handy when Im in no mood to even fry an egg. A bowl of rice, a scoop of pulikaachal on top................ heat it up in the microwave and dig in !!!!!
My favourite!!!!!!:)
Can pair it with applams and your set for lunch.





INGREDIENTS:

to grind into a powder:
Oil - 1 tbsp
Dried red chillies - 10
Coriander seeds - 1 tbsp
Channa dal - 2.5 tbsps
Fenugreek seeds - 1 tbsp
Curry leaves,stem discarded- 2 stems

to cook the pulikaachal/tamarind:
Oil - 1/2 cup
Curry leaves,stem discarded - 2 stems
Mustard seeds - 2 tsps
Turmeric - 2 tsps
Peanuts - 1/2 cup
Hing/asafoetida - 1/4 tsp
Tamarind - 75 grams(slightly bigger than  a lime)
Salt

PROCESS:

to make the powder:

  • In a wok, heat the 1 tbsp of oil  and saute the dried red chillies, channa dal and coriander seeds. When the channa dal becomes slightly brown keep the chillies and the channa dal aside in a plate.
  • In the same oil, add the fenugreek and curry leaves and saute till medium brown. Keep aside.
  • Once cooled, blend the channa dal, dried red chillies, coriander seeds, fenugreek and curry leaves in a blender. Blend into a coarse powder. Keep aside.
to make the puli kaachal:
  • Soak the tamarind in  1 cup of water. extract the juice from it. Strain. Add another 1 cup of water to the pulp and extract juice from it again. Strain and keep the juice aside.
  • Dry roast the peanuts. Shift it to a newspaper.and rub it till the skin comes off. Discard the skin and save the peanuts separately. Keep aside.
  • In a wok, heat the oil. When it becomes hot, add the mustard seeds. When it starts to splutter, add the peanuts. When it becomes browned add the curry leaves, hing,tamarind juice and salt. Bring to boil.
  • When it reduces and becomes thick, the oil will float on top. Add the ground powder and simmer for about 2 minutes then switch off the flame.

CINNAMON FRENCH TOAST BITES




Weekend breakfasts are always special.......since the kids are home and they all want to help in the kitchen..... Today's recipe is a simple french toast with a twist. 

I love anything with cinnamon in it. But the kids hate cinnamon........so if your kids are anything like mine you might want to skip the cinnamon. 

You don't wanna skip the maple syrup................I'm salivating as I type........dunking the French toast in maple syrup and popping it into your mouth is the highlight. C'mon guys.............. Don't judge me .................its the weekend!!!!!!!!!!!!!!!






INGREDIENTS:
eggs - 2
milk - 3/4 cup
vanilla essence - 1/4 tsp
white bread, cut into 1 inch cubes  - 3/4 loaf
cinnamon powder - 1/4 tsp(optional)
sugar - 1/4 cup
salt - a pinch
butter - to grease
maple syrup to dip

PROCESS;
  • In a wide shallow bowl, mix together the sugar and cinnamon and keep aside.
  • In another bowl whisk together the eggs,milk and vanilla essence and salt
  • Keep your bread cubes ready 
  • In a non stick skillet on low flame, heat a blob of butter,  quickly dip each bread cube separately in the egg mixture and place them on the skillet. Make sure to only dip. Don't soak.
  • Keep turning the cubes around so it browns evenly on all sides.
  • After its done, drop them straight into the sugar mixture. Toss them in the sugar mixture till all sides are coated in the sugar.
  • Repeat with the next batch, remembering to grease the pan with butter each time.
  • Serve with maple syrup ............(DUNK) ;)

NOTES:
  • Don't soak the bread cubes in the egg/milk mixture . It will end up uncooked in the middle. So quickly dip and place on the buttered skillet.
  • Using slightly stale bread will help as they dont 'soak' up the milk.

Linking this post to the Kid’s Delight Event – Bite Sized Food, event conceptualized by Valli, hosted by Rafeeda.”

MATTAR KEEMA / MINCED LAMB AND GREEN PEAS





Hello readers! Its Friyay!!!!!!:) I prefer the weekdays........but Im happy for the family!So...................... picked up the girls from school.................lunch .....................play and just got back home! Quality time with my girls after school on fridays is always something I look forward to!!!!

Weekends are usually hectic for me, rushing to classes and ...........( something or the other always popS up....)

Todays recipe is a simple and delicious minced lamb masala which goes well with most rotis. Its a very Indian dish.....which uses all the spices. Don't be fooled by the length of the ingredient list.....they are mostly kitchen essentials. I also tried using the same dish(drier version) in a filo pastry sheet...............like a samosa! it was so beautiful! InshAllah will post that up soon.............hopefully before ramadhan starts ............which is hardly a month away! :)

This recipe is slightly spicy......if you can't take the spice just go easy on the green chillies.




INGREDIENTS:
minced lamb - 1/2 kg
cinnamon - 1 small stick
cloves - 3
cardamoms -  2
onions, chopped - 2 small ones
tomato, chopped - 1
green peas - 1 cup
green chilies, slit - 4
ginger garlic paste - 4 tsps
chili powder - 1 tsp
cumin powder - 1.5 tsps
coriander powder - 2.5 tsps
garam masala - 1.5 tsps
turmeric powder - 1/4 tsp
black pepper powder - 1/4 tsp
fresh mint leaves, chopped - a handful
salt


PROCESS:
  • In a pressure cooker, heat some oil and add the cinnamon, cardamoms and cloves.
  • Add the onions and green chillies. Saute till the onions turn golden 
  • Add in the ginger garlic paste and saute till the raw smell goes.
  • Add the minced lamb and saute in the oil for about 2-3 mins. Add salt
  • Add the garam masala, chili powder, pepper powder, cumin, turmeric and coriander powder.
  • Add the tomatoes. saute for about 2-3 mins. Add the mint leaves.
  • Add enough water for the lamb to cook and close the pressure cook and cook for about 8 whistles. 
  • Be careful when you open the pressure cooker. Ensure the steam has been completely let out, before removing the whistle.(you can do so by cooling the pressure cooker with the whistle on under running water)
  • After you open the pressure cooker, add the green peas and simmer for a further 15 minutes till the peas are cooked. 
  • check for salt and adjust the consistency and you're done.




BAKLAVA



BAKLAVA.................is a middle eastern sweet pastry filled with nuts. It is made using layers of phyllo pastry sheets and holds together with a sugar syrup!!

I sat googling one morning as usual (deciding what to whip up) when I came across these beauties.........................These are difficult I thought..............................but I love challenges when it comes to the kitchen. Borrowed a beautiful middle eastern recipe book from my beautiful friend miss D. Looked up at loads of recipes online too. After a complete research and watching loads of videos of the entire
baklava making process, I felt more confident to go about making these decadent dessert bars!


My first batch of sugar syrup was a disaster!....................................I cooked it for too long. It became way tooo thick and brown.................................. so set about making another batch........................................perfect! The aroma of rose..................mmmmm............................delicious!!!!!

The nut filling was so lovely! Im a big fan of pistachios and cashewnuts.....but you can choose walnuts or almonds too!



The layering wasn't as hard as I thought. Its the first time Im handling phyllo pastry sheets..... They were perfectly defrosted and so easy to use. It was just time consuming though....but was faster once I got the hang of it.......

You should have seen my excitement when I heard the sizzling sound when I poured the sugar syrup over the piping hot baklavas! :D

Couldn't wait for the baklavas to cool down to pop it into my mouth......... first bite.........went to heaven!! Completely worth the hard work.............it was perfect in every way.........................with just the right amount of sweetness!............
Will I go through the whole process and make it again??????????????/OHHHHHHHH YES I WILL!!! :)




INGREDIENTS:
Phyllo/ fillo pastry sheets - 30 (18 sheets for the base and 12 sheets above)
unsalted butter - 3/4 cup

for the sugar syrup:
sugar - 1.5 cups
water - 3/4 cup
lime juice - 1 tsp
rose water - 2 tsps

for the nut filling:
pistachios, coarsely pulsed - 370 grams (I used 250 grams of pistachios and the rest cashew nuts)(reserve 2tbsps finely ground for garnishing which is optional. )
sugar syrup - 4 tbsps
rose water - 1 tbsp


PROCESS:

  • Defrost your phyllo/ fillo pastry in the refrigerator the night before.
  • Melt the butter and keep ready.
  • First prepare the sugar syrup. Place the sugar and water in a saucepan and bring to boil. Then simmer on low heat ,stirring continuously till the sugar dissolves completely.
  • Once the sugar dissolves completely add the lime juice and rosewater and continue  to simmer for about 10 minutes (still stirring) till the consistency becomes syrupy and it coats the back of a spoon. Once its done. set aside and let it cool. Once it has cooled down you can place it in the fridge.( you can even make sugar syrup a a day earlier.)
  • Coarsely pulse the nuts in your food processor. Mix in the rosewater and the sugar syrup. Keep aside.
  • Remove the phyllo pastry from the box lay it out neatly. cover with a damp cloth to prevent drying out while you're working. (At this point, since the sheets were neatly stacked, I measured 9 by 13 inches and cut the sheets together to fit the baking tray,so that it will be easier for me to layer it.0
  • Preheat the oven and line a 9 by 13 inch baking tray with parchment paper.
  • Brush the top of the parchment paper with the butter. Then place your first sheet of pastry on top. Ease the phyllo sheet carefully and neatly into the corners of the tray and flatten it out. (USE BUTTER SPARINGLY FOR THE FIRST 18 LAYERS or else the base of the baklava base will become soggy)
  • Brush the top of the sheet again with butter and place another phyllo sheet on top. Repeat the buttering and layering of the pastry sheets till 18 sheets. Brush again with butter and spoon in the nut filling evenly on top of the 18th sheet. 
  • Continue layering and buttering each sheet till the top 12 sheets are done. Butter the last top as well.
  • Use a wet knife and cut the baklava as seen in the pictures.
  • Place in the oven and bake at 160 degrees for about 50 minutes to 1 hour or till the tops of the baklava are golden in colour.
  • As soon as you take the baklava out of the oven, pour the sugar syrup evenly over the baklava. It will make a lovely sizzling sound :)
  • Let it rest in the warm oven for 2 minutes for the baklava to soak up all the goodness.
  • enjoy the baklava with some mint tea... the Moroccan style!!!!!!!

notes:
  • Dont overcook the sugar syrup. Must be syrupy. when it coats the back of the spoon you have got the consistency right. stop right there!
  • make sure you cut the baklava right upto the last layer before shoving it into the oven.

THATTAI - AN INDIAN SAVORY SNACK




Im so excited to post today's recipe. The memory still fresh in my mind........................My sister and me raiding my grandma's stock of indian snacks.........................murukku, mixtures, sweets.....................and THATTAI!......We always used to buy them from 'Grand Sweets'.....which was such a tiny shop back then with only one branch in Adayar, chennai.

Thattai is a traditional south Indian snack usually made during  festivals.......or just enjoyed on an evening with coffee or tea....................A hit with  the kids! Yes!!!!!Mine couldn't even wait till I clicked some photos for the blog! :D

I was actually impressed with myself............I thought it was definitely going to be a flop on the first attempt. Surprisingly it was extremely easy and there were quite a few blogs that I checked for this recipe. So I mixed a few recipes and came out with my own measurements to suit our taste. Although I agree that I definitely need more practice with the shaping ! LOL!.........




INGREDIENTS:

Rice flour - 2 cups
Urad dal flour - 2 tbsps (see note below)
Pottu kadalai flour (roasted bengal gram) - 1 tbsp (see note below)
Asafoetida - 1/4 tsp
Red chili powder - 1.5 tsps
Channa dal - 2 tbsps
White sesame seeds - 1.5 tbsps
Butter, softened - 2 tbsps
Salt 
Curry leaves, torn into bits - 1 stem(optional)
Water - 1 cup and 2 tbsps(approx)
Oil for frying

PROCESS:
  • Soak the channa dal in some water for about 15 minutes.
  • Dry roast the rice flour for a minute or so (not changing the colour)
  • In a big bowl, sift together the rice flour, urad dal flour and the pottu kadalai flour
  • Add in the asafoetida, red chili powder, sesame seeds, salt, curry leaves,butter and drained channa dal. Mix together.
  • Add the water little by little till it comes together to form a ball of dough. 
  • Check for salt.
  • Next, divide the dough into small balls( roughly the size of a lime)
  • Next, take 2 plastic sheets or zip lock bags. grease the top of the first sheet and place a ball of dough on it. close it with the other greased plastic sheet. Now using a small plate or bowl(with a flat surface) press the ball of dough. It will flatten out. Then using your fingers even out the dough roughly in the shape of a circle, with the greased plastic still on top of the dough. Prick them with a fork in a few laces to ensure even cooking of the dough.
  •  Do the same for all the balls of dough and keep placing them on a dry cloth.
  •  Heat enough oil in a frying pan, to deep fry the dough.
  • Once the oil has become hot, slip the circles in the oil. I fried two at a time, so that I don't overcrowd the pan.
  • Once it has become slightly browned, take it out of the oil and place them on kitchen towels to drain the oil.
  • You can store them in an air tight container and enjoy them with your tea/coffee....

NOTES:
  1. To make the urad dal flour- Dry roast the urad dal for a minute or so .(not changing the colour)cool down and blend in the blender till its nicely powdered.
  2. to make the pottukadalai flour- Dry roast the pottukadalai for a minute or so. (not changing the colour) cool down and blend in the blender till its nicely powdered.

PAAL PAYASAM/ VERMICELLI MILK PUDDING



A very happy Tamil new year to all my friends who are celebrating. This post was supposed to be up yesterday...but got sliiiiightly delayed! :D

This is completely a milk based dessert....Its very famous in South India.....usually made during festivals and prayer ceremonies!
Go ahead and add some sugar or more condensed milk if you like it sweeter............you can add cashewnuts too if almonds are not your thing!

I used the local vermicelli because I wasnt able to get hold of the Indian brand. The one I used was way thicker and orange in colour :( The ones we used back in India are thin and white which looks and tastes better too.......!

Hope you all had a lovely New Year with family and friends! Lots of love!



That's my 4 year old's hand.......Every time I need to take pictures of my food she comes running to help in every way she can! she gets so excited, helping me hold the white boards or spoons or do some garnishing on top!!!.........LOL!


INGREDIENTS:
Ghee - 2 tbsps
Sago - 1/2 cup 
Almonds, skin removed and cut thinly lengthwise - 1/4 cup
Raisins - 1/4 cup
Vermicelli - scant 1 cup
Milk - 3 cups 
Condensed milk - 1 cup
Cardamom powder - 1/2 tsp
Saffron - a pinch (optional)

PROCESS:
  • In a small pan add the sago and about 1.5 cups of water. Bring to boil and cook on low flame till the sago cooks. Stir continuously so it doesnt stick to the pan. When its cooked it will turn transparent. Keep aside.
  • In  a heavy bottomed vessel heat some ghee and saute the almonds. When it starts to brown slightly, add in the raisins. saute for a few seconds. The raisins will plump up .......remove from the pan and reserve for use later.
  • In the same pan now roast the vermicelli for a minute or 2. Remove from pan and reserve for use later
  • Now in the same pan add the milk, condensed milk and about 1 cup of water. Bring to boil. Add the vermicelli and let it cook. keep stirring regularly so it doesn't stick to the pan. Once the vermicelli has cooked completely add the cardamom powder and saffron.
  • Add the cooked sago. Once you arrive at the  the desired consistency switch off the flame.
  • Add the nuts and raisins.
note: The payasam will thicken when it cools. so just before serving add some milk  and heat.



BUTTERMILK PANCAKES




This is definitely a recipe for the weekend. Get your kids into the kitchen and your morning activity of entertaining them is done!........:D

SOFT and FLUFFY pancakes..........did u hear me? yes! They are absolutely delicious!
 Ack!  Im craving for them right now......that butter on top!.........overflowing with maple syrup!......my eyes are doing the spiral dance that you can see in cartoons!!............ I want to throw  a tantrum on the floor just like miss M! (my younger one)............
.OK!!ENOUGH DRAMA!........... Just wanted to tell you how good they were! Mission accomplished!.....lets move on to the recipe............






This recipe makes more or less 12 pancakes.

TIP:  If you don't have buttermilk, you can make your own by adding 1 tbsp vinegar to 1 cup of milk. let it stand for 10-15 minutes before using.

INGREDIENTS:
All purpose flour - 2 cups
Sugar - 2.5 tbsps
Baking powder - 1.5 tsps
Baking soda - 1.25 tsp(1 and a quarter)
Buttermilk - 2.5 cups
Eggs - 2
Salt - a pinch
Vanilla essence - 1 tsp

*Butter, for greasing the pan and serving
*Maple syrup or honey, for serving

*For chocolates pancake just add 2/3 cups cocoa powder to the above ingredients.


PROCESS:
  • Mix the flour,baking powder, baking soda and salt in one bowl.
  • In another bowl using a whisk, beat together the eggs. Add in the sugar and whisk well. Add the vanilla essence and buttermilk
  • Now slowly pour in the wet ingredients into the dry ingredients and mix till there are no lumps  and the batter is smooth. 
  • Now take a skillet and add a blob of butter. When the butter starts to melt spread till it covers the entire surface of the skillet. Scoop out about 1/4 cup of batter( or whatever size you would like your pancake to be) and pour into the centre of the skillet 
  • Keep the flame on low. When you see small bubbles appear on the surface of your pancake, its time to flip it over. When the other side starts to brown slightly, you're done. 
  • Use the remaining batter in the same way remembering to butter up the skillet first.
  • Serve with some butter and maple syrup
note: for the chocolate pancakes just add  in the cocoa powder to the dry ingredients and continue the recipe as above.


POTATO FRY

                   

 Its getting super hot here in kuala lumpur! very dry and humid........and the weather is taking a toll on me!Iv been running around getting our new place furnished....! Its been exciting and fun and our pockets feel way lighter already!!Picture frames have finally met our white washed walls. Lots of trips to the nursery this week.........looks like home! :)

                      Today's recipe is everyone's favourite Potato fry. Kids love it. Although you might want to reduce the spice level if its for the kids......Pairs up well with curd rice, rasam, sambar or any Indian curry for that matter........its super easy. T
he trick is to use an old metal pan (not non stick) so the chili powder cooks in the oil and sticks to the pan.........then we keep scraping the tasty bits off the pan...........so dont be afraid to use oil....just go little by little................ so you don't overdo it as well!



INGREDIENTS:
potatoes, cubed (1 inch size) - 2
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 1 stem
dried red chili - 2
turmeric powder - 1/2 tsp
red chili powder - 1.5 tsps
garlic, minced - 1 clove

PROCESS:
  • peel the potatoes and cut them into 1 inch cubes.
  • In a wok heat a tbsp of oil. Add the mustard seeds. Once it starts to splutter add the dried red chilies, urad dal and curry leaves. After about a few seconds add the potatoes. Stir and add some salt.
  • Add the turmeric and chili powder. Keep adding a spoon of oil when it starts sticking to the pan. Keep scraping the sides of the pan. (spices will stick to the pan)
  • close the pan and cook till the potatoes are cooked but firm to the bite. open the pan and stir every now and then.
  • when the potatoes are cooked through, add the minced garlic. saute for a minute and then switch off the flame.
  •   
    NOTE: I prefer using an old pan where the non stick coating has all been worn off. I know it will require more oil when cooking, but hey!................its called potato 'FRY' for a reason!;)
     
     

SAMBAR - LENTIL CURRY




Sambar is a south Indian curry made from yellow lentils. It is slightly sour and tempered with some dry spices.........Its very famous in the south and is a comfort food for most Indians. A bowl of hot rice, topped with Sambar...........and maybe a dollop of ghee...potato fry and poppadums! If you're a sucker for south Indian food I can see your mouth watering already!!!!!!

Watch out for the recipe for the yummy looking potato fry(in the picture below) in the next post!Keep drooling till then peeps!!!!!!!!!!!Have a lovely week ahead............




INGREDIENTS:
Toor dal - 1 cup
Small onions (shallots) - 3/4 cup OR can use 1 onion cut into big cubes
Mustard seeds - 1.5 tsp
Fenugreek seeds - 1/2 tsp
Sambar powder (I used sakthi brand) - 1.5 tsps
Turmeric powder - 1 tsp
Curry leaves - 2 stems
Tamerind - 1 tsp size ball
Asafoetida(hing) powder - 1.5 tsp
Fresh coriander leaves, chopped - 2 tbsps


PROCESS:

  • wash the toor dal and cook it along with the turmeric powder  in a pressure cooker (make sure the water level is about 2 inches above the dal) till its cooked and mashed completely. If you dont have a pressure cooker, no worries......... just cook it in a saucepan although it will take a longer time. 
  • In a small bowl soak the tamerind in about 1 cup of water. extract the juice and keep aside.
  • In a wok heat some oil. Add the mustard seeds. Once it starts to splutter add the onions and curry leaves. close and cook.
  • once the onions start to brown add the fenugreek seeds. saute for a few seconds and then add the sambar powder.( Dont let the fenugreek brown too much or else it will taste bitter)
  • Add the tomatoes and give it a good stir. Add the salt and close n cook. Let the ingredients nicely cook in the oil. 
  • Once the tomatoes have become soft and mushy add the tamerind water. Let it cook on slow for a few minutes. 
  • Pour in the cooked lentils and cook further till you reach the desired consistency. Add the asafoetida powder and the coriander leaves.cook for another 5 mins and then switch off the flame. 

THAKALI THOKKU/ TOMATO DIP




A simple recipe for a quick side for dosas and idlis. Tomatoes are something that most of us have in our refrigerators all the time. So this recipe comes in very handy when the refrigerators have been wiped out clean.......:)

Absolutely kid - friendly! Just adjust the chilies according to your preferred spice level. The mint leaves give you that little zing and freshness...But if you dont have it...dont worry!





INGREDIENTS:
Onion, chopped - 1
urad dal - 1 tsp
curry leaves - 1 stem(optional)
chili powder - 1/4 tsp
green chili - 1
garlic, minced - 2
ginger, mashed - 1/2 inch piece(optional)
tomatoes - 2
mint leaves, chopped - 1 tbsp
salt

PROCESS:
  • In a wok, heat about 1 tbsp of oil. Saute the onions, garlic, ginger and green chili.
  • When it starts to turn slightly brown add the urad dal and curry leaves. Saute for about 30 seconds
  • Add the tomatoes. 
  • Add salt and chili powder and then close and cook for a few minutes till the tomatoes turn mushy.
  • Add the mint leaves and cook further till the tomatoes become thick and the water leaves.
  • check for salt and you're done.
 

GRILLED PANEER




This recipe is a good idea for entertaining. Perfect as an appetizer or snack. Tastes fantastic with  this mint and coriander chutney .

Another way to use this recipe is in a wrap using tortillas. Put in some onions and coriander chutney and the grilled paneer and roll. Ta daaaa.................!!!!!!!!!!!
Goes well in a lunch box! We make this atleast once a week for packed lunches or after school snacks..........
Yo can also do a grilled paneer sandwich with cheeeeeeeeeeese!:p The possibilities are endless......

Best for weeknight dinners too.....You can do the prep during the weekend and refrigerate it. So all you have to do take it out of the fridge and put it on the tawa.





INGREDIENTS:
Paneer (cottage cheese) - 650 grams

thick yoghurt - 3 tbsps 
chili powder - 2 tsp
turmeric powder  - 1/2 tsp
cumin powder - 1/2 tsp
coriander powder - 1/2 tsp
vinegar - 1.5 tbsps
ginger garlic paste - 1 tsp
salt



PROCESS:
  • Combine all the ingredients except the paneer above in a large bowl.
  • cut the paneer into bite sized cubes
  • marinate the paneer in the yoghurt marinade and refrigerate for about 30 minutes or more
  • Heat some butter in a large skillet and grill the paneer in batches . Let it brown slightly and evenly on all sides.
  • Don't over crowd the skillet. So place just enough paneer  in the skillet so its easy for you to turn the paneer on each side to brown.
  • serve hot with some coriander chutney

MINT AND CORIANDER CHUTNEY


This chutney usually goes well with all the chaats.......samosas.......etc! Super easy to whizz up!


INGREDIENTS:
mint leaves(packed) - 1/2 cup
fresh coriander leaves (packed) - 1 cup
green chili - 1
onion - 1/2
garlic cloves - 3 flakes
lemon- 1 (or as per taste)
chaat masala - 2 tsp
salt
water to grind

PROCESS:
  • Dump all the ingredients in the blender and whizz. Add water till the desired consistency is reached. Usually about 1/2 cup water 
  • chutney is ready :)



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