Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
4 tbsp. pickled jalapenos (to make your own, see below)
Reserve some chickpeas and jalapenos for garnish
Add the boiled chickpeas, 1/ cup of the chickpea liqueur, roasted garlic, jalapenos, salt, lemon juice and half of the olive oil to a mixer and blend till smooth. Add some more chana liqueur to get the contents of the mixer moving, if required.
Remove to a bowl. Refrigerate for half hour to set, if the hummus is runny. Garnish with the remaining olive oil, jalapenos and chickpeas. Serve as an accompaniment, starter, appetizer, snack or even as breakfast with pita bread or crisps. Taste delicious with freshly baked homemade Foccacia!
To make homemade Tahini
1 cup white sesame seeds
¼ cup olive oil
½ tsp sea salt
2 tbsp. lime juice
2-3 cloves roasted garlic
1 tbsp. water
Dry roast the sesame seeds till light brown. Leave to cool. Grind the sesame seeds to a crumbly paste. Add garlic, lime juice, salt and water and grind to a smooth paste, adding olive oil little by little. Remove to a jar, top with olive oil and store.
Mix together the vinegar, olive oil, sugar and salt. Slice the jalapenos into rounds. Add this to the vinegar mixture, to cover the jalapenos completely. Transfer all of it to a glass bottle or covered bowl and keep at room temperature for two days. Thereafter refrigerate and use when required, in garnish, sandwiches, salads, hummus, etc.
Methi or fenugreek seeds have good nutritional values and are excellent for diabetics, good digestion and for lactating mothers.
Ingredients
2 cups Dosa rice or basmati rice
2 tbsp. Fenugreek seeds methi seeds
1 cup coconut
½ cup jaggery, or to taste (optional)
Salt, as per taste
Ghee / oil, to make dosas
Making Batter
Wash and soak rice and methi seeds separately, for minimum 5 to 6 hours.
First grind the methi seeds along with water till smooth and fluffy. Remove to a large vessel.
Grind the rice in 2 batches. Add half the rice to the ginder alongwith half the coconut and grind to a smooth paste. Add to the vessel with the methi batter.
When grinding is complete, mix the batter well and leave to ferment overninght or for atleast 8 to 10 hours. No fermenting agent has been added, so the batter will take longer to ferment. Fenugreek by itself acts as a fermenting agent.
Making Dosas
After batter has fermented, mix well and add water if required to adjust the consistency.
Heat a dosa pan, preferably. If not any frying pan may be used. When hot, sprinkle some water. Water will sizzle if pan is hot and at the same time helps in reducing the temperature of the pan. This is necessary, otherwise the batter will not spread smoothly and evenly but is likely to separate from the pan when spreading.
Using a rounded ladle, pour some batter as required for thin or thick dosas and using the back of the ladle, spread in circular direction to make them as thin as possible. If thick dosa is required, pour the batter and tilt the pan to spread the batter or spread it very lightly.
When the dosa is fully set and cooked, drizzle ghee in the centre and the sides of the dosa. Remove and serve immediately for crisp dosas (or else it will loose its crispiness). Thick dosas may be served hot or at room temperature.
To make sweet dosas, add the jaggery powder to the fermented batter and mix well. Fry as above.
I have divided the batter into 2 batches and added jaggery to one half of the batter.
Narvale leaves have a very good fragrance and apart from that the leaves have medicinal qualities that help reduce inflammation in the body thus relieving aches and pains, improving gut health, etc. Do try this healthy recipe provided you can lay your hands on these fragrant leaves. My mother made these dosa quite often for breakfast or evening tea and we used to relish these dosas, while we were growing up. Unfortunately, I came across these leaves after almost 45 years and they immediately brought back fond memories of my dear mother.
Ingredients
2 cups rice
1.5 to 2 cups Narvale leaves
1 cup fresh coconut
2 tbsp. jaggery or to taste
1 tsp. salt or to taste
½ tsp. instant yeast
Wash and soak rice for min.4 hours. Remove the leaves from the branches and stalks and separate the tiny stem, and try to use just the leaf as far as possible, so as not to dilute the fragrance and the taste. Soak the leaves in water to loosen the dirt and then wash well. Grind the rice, coconut, narvale leaves and jaggery to a smooth paste.
Meanwhile, keep the yeast to bloom with 1 tbsp. sugar and 2 tbsp. warm water.
Fermenting agent may be omitted, if you wish. In this case, you may require to keep for fermenting for over 8 to 10 hours. Add the yeast to the rice batter and leave to ferment. When it rises, heat a dosa pan and add a ladle of batter and allow bubbles to appear. Then cover and cook till dosa is cooked and surface appears opaque. Drizzle with ghee and serve for breakfast or evening tea, with a dollop of butter, if you like. Very fragrant pollay.
Jowar is the finest substitute for wheat and rice when it comes to nutrition because it has high levels of thiamine, niacin, riboflavin, and folate. It is rich in minerals like phosphorus, potassium and zinc.
commonly called jwaarie, jowar, jola, or jondhalaa
1 cup Jowar Flour
1 cup water
½ tsp. salt
Ghee as required.
Sieve the jowar flour and keep aside. Place a pan on heat and add 1 cup water and salt. When the water starts boiling add the flour and stir and mix well so the flour gets partially cooked. When the flour comes together and water is absorbed, remove from flame. Transfer to a wide plate and leave to cool till comfortable to handle but still warm. Knead to a soft, pliable dough. Set aside for 15 minutes.
To prepares the rotis, divide the dough into 4 portions. Dust one portion generously with flour and press flat while rotating the dough between your palm and fingers to form a palm sized disc. Then place on a rolling surface and roll as thin as possible dusting with flour as required.
Roast on a heated tawa/pan on medium low heat till brown spots appear on both side. Smear with ghee. Transfer to a casserole or a steel box to keep warm until served.
PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.
Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.
Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.
While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.
Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.
The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh, holige or obbattu in Kannada, puran poli in Marathi, payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
PURANPOLI – Makes 12 Puranpolis For Puran 1 cup Chana dal/Split chickpeas, soaked for 2 hours ½ cup Jaggery 2 tbsp. sugar (optional) 1/2 tsp Nutmeg powder 1/2 tsp Cardamom powder ¼ tsp. Saffron strands ½ tsp. Salt
For Dough 1 cup Maida ½ cup Wheat flour ½ cup Rice flour ½ tsp. Salt 10 tbsp. Oil ½ cup water
To make the dough: In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil. Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky. Knead again adding 2 tbsp. water and 2 tbsp. oil. Keep kneading for 10-15 minutes. If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook. Rub oil on the dough, cover with a wet cloth and rest for 2 hours.
To make the Puran::
Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool. In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula. You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry. Leave to cool.
To make the puranpolis:
Knead the dough for a minute and divide into 12 equal portions. Divide the puran mixture into 12 portions. Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.
Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.
Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side. Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee. Absolutely delicious and scrumptious.
Soak rice for minimum 4 hours. Grind Alongwith all ingredients to a smooth thick paste. Drop spoonful of batter in hot oil or use your fingers to scoop up the batter and drop into the oil. Fry on medium heat to golden brown. Enjoy as tea-time snack or for breakfast.
Wash and soak the rice for 3 to 4 hours and grind to a paste alongwith the coconut, grated cucumber, jaggery and salt. Add the cardamom powder and let it stand for about an hour. Add the chopped nuts, if desired. Bake or steam till done. To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.
The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics. My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood. Thankfully these are now available worldwide at Asian stores, albeit at a price!
Ingredients
2 Bunches Drumstick Leaves
1 medium onion
1 tsp. mustard seeds
2 tbsp. coconut oil
Roast and grind to a coarse paste
1 medium onion chopped
2 flakes garlic
¼ tsp. turmeric powder
4 dry red chilies
½ cup fresh or dessicaed coconut
Salt to taste
1 to 2 tbsp. coconut oil
Method
Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained. Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off. Drain and set aside.
The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics. My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood. Thankfully these are now available worldwide at Asian stores, albeit at a price!
Ingredients
2 Bunches Drumstick Leaves
1 medium onion
1 tsp. mustard seeds
2 tbsp. coconut oil
Roast and grind to a coarse paste
1 medium onion chopped
2 flakes garlic
¼ tsp. turmeric powder
4 dry red chilies
½ cup fresh or dessicaed coconut
Salt to taste
1 to 2 tbsp. coconut oil
Method
Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained. Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off. Drain and set aside.
Heat a pan and add oil. When hot add the red chilies, garlic and onion. When light brown add the coconut, turmeric powder and salt and saute for 2 minutes till light brown and you get a nice roasted aroma. Set aside to cool. Then grind to a coarse paste.
Slice the remaining onion. Heat a pan and add oil, when hot add the mustard seeds, when they pop add the sliced onion and fry till translucent and soft. Add the ground masala and saute 2 to 3 minutes adding the rinsed water from the jar. Add the drained drumstick leaves, mix and stir fry for 10 minutes. Remove to a serving dish and serve hot. The vegetable will have a slight crunch to it and a slight bitter taste so is very healthy and excellent for diabetics, is very nutritious and good for gut health due to it’s fibre content. Some may want the leaves to be more tender, in this case add ¼ cup water and cook further 5 minutes. Serve hot.
Sprouted Vaal, Butterbeans, Lima Beans, field beans
Lima beans provide more protein per serving than any other type of beans and are rich in vitamins & minerals. Good source of fibre alongwith micronutrients like manganese, copper and magnesium – source: healthline
Ingredients
2 cup Sprouted and Peeled Vaal beans
3 medium onions, chopped
1 sprig curry leaves
¼ tsp. asafoetida
1 tsp. cumin seeds
1 tsp. ginger garlic paste
1 tsp. salt
2 tsp. chilli powder
½ tsp. turmeric
2 tsp. jaggery
6 Kokum petals
½ cup coriander leaves, chopped
2 tbsp. oil
Soak the Vaal beans for 12 to 15 hours. Drain the water, rinse and leave in the bowl to sprout for 24 hrs.
Sprinkle water or cover the beans and drain 2 or 3 times so that the beans stay moist to aid sprouting. In most markets in India, sprouted beans are readily available.
Once sprouted, peel and discard the skin. Keep immersed in water whilst peeling which makes it easier for the peels to slip off. Put the peeled beans in a bowl of water. Soak the kokum in a little water.
Heat a vessel, add oil. When hot, add the cumin seed, asafoetida and curry leaves. Stir and add ginger garlic paste, saute for a minute and add the chopped onions and fry till translucent. Add the drained beans, salt and a cup of water. Cook for 10 to 15 minutes till tender. Then add, chilli powder, turmeric, kokum with the water and cook futher 5 minutes. Substitute with 1 tbsp. tamarind pulp if kokum not available. Then add the jaggery and coriander leaves. Cook 2 minutes, adjust seasoning and consistency of gravy and take off flame. Serve hot with rice for lunch or dinner or any bread of your choice for breakfast! Delicious, spicy, tangy with a hint of sweetness makes this Usual an all time favorite!
Kele Mulik Recipe – Konkani Banana Modak Recipe – Ganesh Chaturthi Special Recipes – Kela Muluk (Banana Sweet Dish), Kela Fritters.
Known by several names, this quick recipe is easy, simple and delicious. Don’t ever throw away leftover bananas, when you can use them to make these crunchy, crispy, scrumptious muluks!!
Makes 12 to 14 lemon sized Muluks
Ingredients
2 medium ripe bananas, mashed
½ cup coconut fresh or dessicated coconut
½ cup jaggery
Pinch of salt
Cardamom powder
Rawa as much as required to make a smooth dough
Mash the bananas well, add the coconut and jaggery and mix well ensuring the jaggery is melted. Add salt and cardamom powder and add rawa as much as required to make a smooth soft dough. Set aside for 15 minutes. Heat oil in a wok, when hot add spoonful of dough or form soft balls by hand and drop gently into the pan. Fry on medium low till golden brown and cooked through. Remove and serve immediately.
A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Good Friday. They are available all year round in some places.
Traditions: English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone ill is said to help them recover. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.
The cross: The traditional method for making the cross on top of the bun is to use shortcrust pastry, though some 21st century recipes recommended a paste of flour and water. – Source Wikipedia
Hot Cross Buns –
Makes 12 buns approx. 65 gms each
Soft fluffy anyone and everyone can make anytime!
Easiest Hot Cross Buns
Ingredients
2.5 cups all purpose flour
2 ½ tsp. active dry yeast (approx.. 9 gms.)
½ cup caster sugar
½ tsp. ground all spice
½ tsp. ground cinnamon
1 tsp. salt, or to taste
200 ml milk (luke warm)
3 tbsp.(42 gms) butter, softened
1/2 cup black raisins soaked in hot water for 15 mns., drain and pat dry
½ cup Mixed fruit peel
1 tbsp. grated orange zest (if not using mixed peel) zest of ½ orange
1 egg whisk with milk
1 tsp. vanilla essence
375 F for 10mns then reduce to 350 for 12 to 15mns
Glaze with sugar water or apricot jam + water
For the Cross
½ cup Maida (all purpose flour)
5 tbsp. water and more as required
For glaze
½ cup caster sugar
150 ml boiling hot water
Method
In a large bowl mix the dry ingredients, add the flour, salt, sugar, yeast, all spice, ground cinnamon and mix.
Heat milk on stove top or microwave 30 to 40 seconds. Add the softened butter and egg and whisk.
Then add the wet ingredients, mix. If kneading by hand, tip the ingredients onto a floured surface and knead. In a stand mixer knead 2 mns. On speed 1. Scrape down the bowl in between. Dough may be sticky but don’t be tempted to add anymore flour. Then 7 to 8 mns. On speed 2 till dough becomes smooth and comes together in a ball.
Grease a bowl, place the dough and cover with plastic wrap or a damp kitchen towel. Keep in a warm place until double in volume 1 to 2 hours depending on the room temperature. This is the first proving. Once double, punch to release the air.
Divide into 12 equal portions. You may weigh each portion to make sure the buns are even in size about 62 to 65 gms each. Form each portion into a smooth ball. Place all the shaped dough portions next to each other into a large baking tray 1 inch apart lined with parchment and cover with greased cling wrap. leave on the counter to prove until double in size. This is the second proving.
To Prepare the flour paste for the cross: Add water to the flour and whisk until smooth. Add water or flour to get the right consistency. Pipe the cross on each bun using a piping bag or zip lock bag with the tip cut off.
Bake in a preheated oven at 180 deg C for 20 to 25 minutes (depends on the oven) or until tops are golden brown. Place tray in the middle of the oven.
Remove the baked buns, glaze with the sugar water. Allow to sit in the tray 10 mns to soak up the sugar water, then leave on wire rack to cool a bit. Slice and apply butter while still warm. You can store in airtight container for 4 days and in the freezer for 4 months, then toast and enjoy!
A delicious and healthy breakfast option or snack. The spicy, tangy peanut chutney can be used for dosas, idlis, as a sandwich spread or as a dip!
Ingredients
1 1/2 cup matta rice (or 1/2 cup basmati and 1 cup boiled rice)
Salt to taste
Tempering
1 tsp. Mustard seed
1 tsp. Cumin seeds
1 tsp. Chana dal
1 tsp. Urad dal
1 medium onion, chopped
2 green chillies, chopped
1” pc. Ginger, chopped (optional)
1 sprig curry leaves, chopped
A pinch Asafoetida
Wash and soak rice for 4 to 6 hours, or overnight. Grind to a smooth paste adding as little water as possible. In case the rice paste has excess moisture, microwave at 30 second intervals, until the paste is dry and easy to form into a ball. For the tempering, add 2 tbsp. oil to a heated pan. When oil heats up, add 1 tsp. mustard seeds, cumin, asafoetida, chana dal, urad dal, chopped green chillies, chopped curry leaves and saute for a minute. Add one chopped onion and fry till soft and translucent. Remove from heat and when cool add to the rice paste and mix well. Add salt and mix. Form into 2” diameter balls. Steam for 20 minutes till done.
Peanut Chutney
Ingredients
½ cup raw peanuts
8 red chillies
2 tbsp. coconut
1 tbsp. tamarind paste
1 tsp. salt or to taste
Tempering
½ tsp. mustard seeds
3 to 4 flakes garlic crushed
1 sprig curry leaves
2 tbsp. oil
Roast the peanuts with a little oil till light brown. Transfer to a grinder. Roast the red chillies and when you get an aroma and the chilles are roasted add 2 tbsp. grated fresh or dessicated coconut. Add this to the peanuts, add tamarind pulp and salt, some water to grind to a thick paste.
For tempering, heat oil in pan, then add mustard seeds, when they splutter, add cumin and curry leaves. Saute for a minute then add the ground peanut paste and mix well to heat thru.
Serve alongwith steamed vadas for a delicious & healthy breakfast!
Theplas are synonymous with Gujarati breakfast! A Versatile item as they can be served even as tea-time snack or to satisfy a hunger pang! For travellers it makes a great home-made food as it preserves well for long periods. Theplas can make for quick and sumptuous wraps with your desired filling or simply have them with yogurt, pickle, garlic chutney, raita or any vegetable.
Instead of methi try using pumpkin (doodhi), zucchini or raddish with dried herbs, etc. as variations!! However, methi leaves (fenugreek greens) are found in plenty in winters and have many health benefits. They are full of fibre and nutrients, vitamin C & K in particular.
Ingredients
2 cups wheat flour
Pinch of asafoetida
1 tsp. turmeric powder
½ cup each of bajra (pearl millet) and gram (chick pea flour) flour
1 tsp. chilli powder
1 tsp.Salt
4 green chillies
A small bunch fenugreek leaves
3 tbsp. ghee
Remove the methi leaves and tender stems and place in a bowl. Cover with water, add a tsp. of salt and let soak 10 minutes. Rinse and drain the water. Chop roughly and keep aside. Chop green chillies. In the stand mixer bowl, add the ingredients from wheat flour to salt and sieve. Add chopped green chilies, fenugreek leaves and ghee, mix on speed 1 for 2 minutes. Add water (1 to 1.5 cups) to form a stiff dough. Add the water little at a time. Divide the dough into approx.. 6 equal portions and roll out into round discs as thin as possible. Shallow fry on pre-heated pan till golden brown on both sides. Serve hot with pickle, garlic chutney, raita or any vegetable of your choice.
A typical maharashtrian dish made with multi grain flours, usually served as breakfast or snack with butter, yogurt or some dry garlic chutney. Although quite filling, it is light on the stomach and satisfying.
Thalipeeth can also be made with readymade ‘Bhajani flour’ available in most stores in India, specifically Maharashtra, as it a typical Maharashtrian dish. In Maharashtrain household Bhajani is made at home by roasting various millets, lentils and grains, grinding to a flour and storing it. Such flour comes handy when a quick meal is to be prepared. Bhajani Thalipeeth is popular in West India and Maharashtra in particular which would include Mumbai, the place I grew up! An important characteristic of making Thalipeeth is a hole is made in the centre so that ghee or oil can be drizzled into it for even frying. Thalipeeth is a very good to carry for travel as it keeps very well for prolonged periods without refrigeration!
Ingredients
1 cup besan (Gram/chickpea flour)
1 cup jowar flour (Sorghum flour)
1 cup rice flour
½ cup bajra flour (Pearl millet flour)
½ cup wheat flour
1 tbsp. each, chilli, coriander, cumin & garam masala powder
1 tsp. turmeric
2 tbsp. grated Jaggery
½ cup chopped onion
¼ cup chopped coriander leaves
2 tbsp. garlic, finely chopped (optional)
Salt to taste
Ghee for applying
Mix all above ingredients and knead with enough water into a soft dough. Cover and let the dough rest for 10 minutes. Knead lightly again and form the dough into small balls. Place one ball in between 2 sheets of greased plastic or a wet muslin cloth and roll out the thalipeeth as thin as possible. Meanwhile, heat the tawa. Lift one side of the cloth and place the thalipeeth directly onto the hot tawa. Carefully remove the cloth. Make a hole in the center of the Thalipeeth. Can use plastic sheet instead of cloth (make sure the plastic does not touch the tawa to avoid burning). Cook well on both sides and smear with ghee. Serve hot with dry garlic chutney or yogurt or raita or fresh coconut and chilli.
1 cup wheat flour (substitute with coconut or almond flour for healthier version)
3 tbsp. flaxseed, ground
½ tsp. salt or to taste
1 tsp. baking powder
1 tsp. vanilla essence (or ½ tsp. cinnamon powder)
1 cup water
Peek and mash bananas, add the eggs and beat lightly, add the flour, flaxseed powder, baking powder, salt and essence. Mix and add water as much as required. Batter will be lumpy. Heat a skillet, smear with ghee or butter and put ½ cup full of batter for each pancake. Fry on each side 2 minutes on medium low, as these pancakes tend to brown easily.
Enjoy hot with bluberry jam, honey or maple/pancake syrup.
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