Home cooking

Hot Cross Buns Soft & Fluffy


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!

Breadfruit Fry


Breadfruit is a staple food in many tropical regions. Most breadfruit varieties produce fruit throughout the year. Both ripe and unripe fruit have culinary uses; unripe breadfruit is cooked before consumption. Before being eaten, the fruit are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread.  Breadfruit is exceptionally high in fibre and excellent for gut health!!

This recipe is similar to the Raw Banana Fry (Cooking with raw Bananas) that I

posted, but the method is different.  Here the breadfruit is marinated in the spices

and vinegar and then dipped in the batter prepared with the remaining marinade and

addition of flours.

Ingredients

  • 1 medium Breadfruit
  • 1 tsp. ginger garlic paste
  • 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 1 cup water, approx.
  • ½ cup all purpose flour
  • ¼ cup rice flour
  • ¼ cup corn flour
  • ¼ tsp. soda bicarb (optional)
  • Salt to taste
  • Oil for frying

Method

Cut the end of the breadfruit and peel.  Cut into half, then fours.  Remove the pith and cut into 1/4 slices lengthwise or horizontally if its a large fruit.  Immerse in plenty of salted water, to prevent oxidation. 

In a separate bowl, mix the ginger garlic paste, chilli & turmeric powder, salt with the vinegar/lemon juice and water.  Add the breadfruit slices to this marinade and leave for 15 to 20 minutes.

Remove the breadfruit and set aside.  To the marinade add all purpose flour, rice flour, corn flour, soda bicarb and make a thick smooth paste.  If it’s too watery add some more of the flours.  Batter should coat the slices. Test salt and add if necessary.

Heat oil in a kadai or wide frying pan.  Dip the breadfruit in the batter to cover well. Deep fry in batches till crisp and golden on medium flame.  Drain on kitchen towel.    Serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, cauliflower, raw banana, potatoes, yam, mushrooms, etc.

Traditional way to make fried breadfruit is to just add some chilli powder, turmeric, salt and lemon juice or tamarind pulp to the slices and then shallow fry till cooked and lightly browned on both sides.

Radish Vegetable Mooli ki Sabji Rajasthani Style


Radish Vegetable Mooli Ki sabji

Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage. Some health benefits of radishes include: Reduced Risk for Diabetes, Enhanced Liver Function, Cardiovascular Improvement. Their nutrition Calcium, Vitamin C, Riboflavin, Niacin, Thiamine, Vitamin B6, Folate, Potassium, Iron, Manganese – Source: Wedmed

Ingredients

  • 2 medium white radish, with the leaves
  • ½ tsp. cumin seeds
  • ½ tsp. ajwain seeds (carom seeds)
  • 1 tsp. green chillie paste
  • 1 tsp. Ginger paste
  • ¼ tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. amchur powder
  • 2 tbsp. oil
  • Salt to taste

Method

Clean the radish, immerse the leaves in salted water.  Use  only tender leaves. Chop the leaves fine.  Grate the radish or chop into thin slices.  Heat oil in a pan, add the cumin, ajwain, ginger & green chilli paste and saute for few seconds.

Add the chopped radish, turmeric powder, coriander powder, chilli powder, amchur and salt.  Mix well and cook for 10 minutes, adding a little water if necessary, till vegetable is tenderand moisture is almost absorbed.  Serve hot Serve hot with rotis for breakfast or dinner or as an accompaniment to any meal.

Steamed Rice Vadas Dumplings with Peanut Chutney


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!

Zavla with Brinjal


Zavla (Dried Baby Shrimp) with Brinjal

Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. javla: made from a tiny species of shrimp called karandi, which is typically dried head and shell on and consumed whole. (Wikipedia).

Dired shrimp is a unique way to add flavor to a array of dishes.  Baby shrimp are extremely tiny shrimps that appear translucent when dried.  They are tender and delicate but have a strong seafood taste.  Dried shrimp can be stored for prolonged periods compared to fresh shrimp and are widely stored and used during monsoon season in India and Asia.

Ingredients

  • 2 medium purple brinjals
  • 1 cup dried zavla (baby shrimp)
  • 3 spring onion with greens
  • ½ cup coriander leaves
  • 6 flakes garlic
  • 1” pc. Ginger
  • 4 green chillies
  • 2 tbps. Mixed masala (East Indian/Sunday Masala/Bafat powder available at grocers)
  • 2 tbsp. oil
  • 1 tsp. Salt or to taste
  • 4 top 5 petals kokum (dried mangosteen)
  • 1 tbsp. tamarind pulp (use 2 tbsp. if kokum is not available)

Soak the dried zavla in plenty water for few minutes.  Wash well and squeeze out the water.  Set aside.  Wash the brinjals, cut off the stem and chop into cubes.  Chop the green onions, garlic and green chillies.  Heat oil in a vessel, add onion, ginger, garlic, chilies and kokum and saute for a minute.  When onion is translucent, add the masala powder, mix well and add the zavla and brinjal, add ½ cup water and bring to a boil.  Reduce flame and cook 10 minutes till brinjals are tender.  Add the chopped coriander leaves (save some for garnish) and salt.  Simmer 3 minutes.  Add the tamarind pulp and cook till oil surfaces.  Adjust seasoning.  Serve hot with chapatis or any bread of your choice or as side to any main mail.

Methi Mattar (Fenugreek green with Green Peas)


Green leafy vegetables – Methi leaves (fenugreek greens) have many health benefits.  They are full of fibre and nutrients, vitamin C & K in particular.

Always pick bunches that are fresh and bright green, avoid those that are yellow and wilted.  Avoid leaves that appear slimy, it is an indication of decay.  Methi is of two varieties, small leaves with tender white stems which is also called methi or menthya, venthiya, keerai and classified as micro-greens.  These are commonly used in the south of India and the Methi with Prawns is cooked as a delicacy and relished!  The Methi with larger leaves used here is an annual plant which is found in plenty in winter.  The leaves are pungent and bitter and the bitterness can be reduced by adding salt and squeezing out the water and rinsing before cooking.

Ingredients

  • 2 bunches methi (fenugreek greens) leaves
  • 1 cup green peas, shelled
  • ½ cup yogurt, beaten
  • ¼ tsp. turmeric powder
  • 1 tsp. red chilli powder
  • 2 medium onions, chopped finely or grated
  • 2 green chillies, chopped
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste (or 1 tbsp. ginger garlic paste)
  • 1 tsp. cumin seeds
  • ¼ to ½ cup fresh cream
  • 1 tsp. salt or to taste
  • 2 tbsp. oil

Remove methi leaves and tender stems from the stalks.  Clean and wash the leave and soak in water for 10 minutes.  Remove from the water and wash again till the the sand and dirt is removed.  Squeeze out the water and add 1 tsp. Salt and set aside for 15 minutes.  Squeeze out the water and rinse in clean water again.  This process removes the bitterness from the leaves.  If using fresh peas, clean, wash and boil in water.  Drain and keep aside.  Frozen peas can be used directly. 

Heat oil in a pan and add the cumin seeds.  When they crackle add the chopped onions and cook till light brown, stirring.  Add ginger garlic paste and saute 2 minutes.  Add the chopped methi leaves and green chillis and cook till moisture dries up.  Add the turmeric and chilli powder, mix.  Add the beaten yogurt and cook till oil surfaces.  Then add the green peas and one cup water, salt.  Bring to a boil, reduce flame and cook 10 minutes.  Stir in the fresh cream and mix well.  Simmer five minutes and serve hot garnished with chopped coriander leaves.

Methi Thepla


Methi Thepla  Gujarati Theplas

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.

Thalipeeth


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.

Roasted Garlic and Lemon Soup


Delicious tangy soup, if you have roasted garlic handy the soup would be real easy, otherwise would take a bit longer to roast the garlic.  Check my tips for roasting garlic! Excellent for garlic lovers, great panacea for flu and colds due to the healing properties of onion and the large amount of garlic used.  The garlic flavor however does not overpower the dish.

Ingredients

  • 2 large heads garlic (one roasted)
  • 4 medium Onions
  • 3 stock cubes, any flavor
  • 1 bunch cilantro (or parsley)
  • 1 tsp. thyme (fresh if available)
  • ½ cup milk (substitute with Soy or almond milk)
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • ½ tsp. black pepper powder
  • ½ tsp. salt or to taste
  • ½ tsp. lemon zest

Prepare stock.  Add the stock cubes to 1 litre (4 cups) hot water, stir to dissolve. Peel onions and chop roughly, peel one fresh garlic head and chop, peel the roasted garlic and discard the skins.  Heat the olive oil and add the fresh and roasted garlic and the onion and saute 2 mns.  Add the chopped parsley or cilantro (reserve some for garnish) and thyme, cook 2 minutes till onion is soft and translucent.  Add the stock and stir well.  Bring to a boil and simmer covered for 30 minutes stirring in between.  Take off heat and strain the soup.  Transfer the onion garlic mixture to a blender.  Add some stock to move the contents in the blender and blend to a smooth puree.  Transfer the puree to the strained soup and put it back on heat, add salt and pepper powder, stir and simmer further 5 minutes.  Add the milk and heat through, do not boil. Garnish with chopped parsley and lemon zest.  Serve hot with bruschetta.

To Roast garlic:  Cut off 1/4 “ of the tail of the garlic head, dip in olive oil and smear oil all over.  Wrap tightly in aluminium foil and bake in an oven for one hour.

TIP: On roasting garlic –

  1. Roast several heads of garlic and store leftovers in the refrigerator for couple of weeks and use as and when required
  2. Roast the garlic when cooking other food i.e. whenever you use the oven for roasting or baking food. 
  3. For quick roasting – Peel one head of garlic and roast on a frying pan with a little oil till lightly brown and fragrant.

Lasagne


For Italian purists, lasagna is an occasion. The layered pasta dish is a labor of love to create, from mixing and rolling homemade noodles to making sauce from scratch to carefully layering the meat, cheese and noodles. It’s a special occasion dish that, done right, is a true showstopper. (Taste of home)

Lasagne are a type of pasta, possible one of the oldest types made of very wide flat sheets and made of stacked layers of lasagne alternating with fillings such as ragu (ground meat and tomato sauce), vegetables, cheeses and seasonings and spices, topped with cheese which melts after baking.  The resulting casserole is cut into single-serving square portions. (Wikipedia)

Ingredients

  • 500 gm. Or 24 sheets Lasagne noodles
  • ½ cup mozzarella cheese, or as required
  • ¼ cup grated parmesan cheese, or as required
  • 9” x 13” dish, for assembling and baking the lasagne

Meat sauce:

  • 2 tbsp. oil or butter melted (I have used olive oil)
  • 3 to 4 medium onions, chopped
  • 4 lbs. ground beef or lamb
  • 2 14 oz (500 gms. each) can/bottle bolognaise sauce
  • 1 tsp. mixed herbs (oregano & basil)
  • 2 tbsp. worcestershire sauce (optional)
  • 2 cups beef stock (made with 2 beef stock cubes)
  • Freshly ground black pepper, to taste
  • 1 tsp. salt or to taste

White sauce:

  • 100 gms. butter
  • ½ cup all purpose flour
  • 1.5 litres milk
  • 1 tsp. salt or to taste
  • ½ tsp. pepper powder or to taste
  • 2 tbsp. shredded cheddar cheese (optional)

To make the meat sauce, heat the oil in a saucepan and sauté the onion until soft.  Add the meat and fry till completely browned and liquid has almost evaporated.  Stir in the remaining ingredients.  Adjust the seasonings, cover and simmer for 30 minutes, stirring occasionally.

For white sauce, melt the butter in a saucepan, add the flour and cook for 2 minutes.  Remove from the heat and gradually add the milk.  Return to the heat and bring to the boil, stirring, reduce heat and cook until thickened, but of pouring consistency. Add cheese, salt and pepper to taste.

Lasagne noodles:  Some noodles require to be pre-cooked, some need to be dipped in hot water before assembling.  The lasagne sheets that I have used in this preparation are ready to use (as per directions on the box).  The Box also stated to cover the dish with foil before placing in the oven. I don’t usually cover the dish and bake it open but it is better to follow instructions on the pasta packaging for best results.  So I baked it for 20 minutes covered with foil, then removed the foil covering and completed the baking.

Grease a shallow rectangle or square dish and grease with olive oil, line with the lasagne sheets, followed with meat sauce, white sauce and repeat the layers then top with the mozzarella cheese.  Then sprinkle parmesan cheese and drizzle with olive oil. 

Bake in a preheated moderate oven (180 dec C/350 deg F), for 45 minutes.

Cover with foil for first 20 minutes, then remove and complete baking, uncovered.

Gajjar Halwa Carrot Halwa


Gajjar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrot. It is a light nutritious dessert. The orange carrots would be ideal for their color.  Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al–Fitr and Raksha Bandhan. It is served hot during the winter.  Check out the recipe for Khoya below.

Ingredients

  • ½ kg. Carrots
  • ½ litre (2 cups milk)
  • ½ cup sugar
  • 3 tbsp. ghee
  • 1 tsp. Green cardamom powder
  • 2 to 3 tbsp. Khoya
  • Almonds, Pistas & Raisins for garnish

Peel, wash and grate carrots.  Cut the nuts into slivers.  You may blanch the nuts if you wish.  Soak raisins in water.  Boil milk in a kadai, add the grated carrots.  Reduce to medium heat and cook till carrots are tender and milk has evaporated, stirring frequently.  Add the sugar and mix  well, stirring until dissolved and the sugar liquid has evaporated.  Add the ghee and saute for 5 minutes.  Switch off flame and add cardamom powder and mix.  Transfer to a serving bowl and garnish with Khoya, almonds, pistas and raisins and serve hot.

To Make Khoya:

Traditional method

  • 1 litre milk
  1. Put milk in a vessel, bring to a boil and reduce to low heat.
  2. Then stir after every 5 minutes until reduced by half.
  3. Thereafter, stir constantly while scraping the dried layer of milk that sticks to the sides, this will ensure the milk does not acquire a ‘burnt’ flavour, until reduced to a thick granular consistency.
  4. Remove to a bowl, cool and refrigerate.
  5. Use withing 48 hours in the refrigerator.
  6. Alternately keep in the freezer and use as when required.

Instant method

  • 250 gms milk powder
  • 250 gms cream
  1. Mix well together and microwave on high for 2 minutes.
  2. Remove, mix well and microwave for another 2 minutes.
  3. Use as required.

Banana Labaneh Sugar Free Pancakes


Ingredients

  • 3 ripe bananas
  • 3 eggs
  • 3 tbsp. Labneh (Yogurt or Greek Yogurt)
  • 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.

Turnips with Greens Bhaji


Knol Khol, Kholrabi, Kholrabi greens, Navalkhol, Gunth Gobi, Ganth Gobi, Shalgam as Turnips are called is a great winter vegetable and a dietary staple in Kashmir.  The mature bulbs can become tough and woody, so look for tender bulbs with tender leaves.  Tender turnips can be grated or shredded and added raw into a salad.  Taste has a touch of raddish and can be included into several cuisines.

Ingredients

  • 2 Turnips with greens
  • ½ tsp. cumin seed
  • ¼ tsp. turmeric powder
  • 1 tsp. chilli powder
  •  1 tsp. coriander seeds powder
  • 1 tsp. Dry Mango powder (Amchur)
  • ½ tsp. salt, or to taste
  • 1 to 2 tbsp. Oil

Clean the turnips, discard the yellow and blemished leave and the stems.  Use only tender green leaves.  Soak the leaves in salted water for 10 to 15 minutes to get rid of insects or dirt if any. Chop the leaves. Peel the turnips and chop into cubes.  Alternately you may cut into thin slices or shred into strips.

Heat a vessel and add oil, when hot add the cumin seed, when they crackle add turmeric and the turnips with the chopped greens.  Add ¼ cup water and cook 10 minutes, stirring once or twice in between.  When the vegetable is cooked, add the chilli, coriander and amchur powder and salt.  Mix and cook further 5 minutes.  Take off flame and serve hot with rotis.

Banana flower Bhaji / Kel Phoolache Bhaji / Banana Blossom Stir fry


Banana blossom, Banana flower or banana heart, is the end of the stem holding the bunch of bananas. It is tropical vegetable used in Asian cooking and is available worldwide in Asian and Indian grocery stores year round. Banana flowers are high in vitamins A and C and have modest amounts of calcium and iron.  They are a good source of fibre. Banana flowers are commonly used as vegetables for cooking in countries such as Laos, India, Thailand, China, Burma, Philippines, Sri Lanka, and Vietnam,

Ingredients

  • 1 Banana Blossom, cleaned and chopped
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tbsp. urad dal (split black gram)
  • 1 tbsp. chana dal (split Bengal gram)
  • 2 medium onions
  • 3 top 4 garlic, chopped
  • 2 green chilies, chopped
  • 3 to 4 Kokum petals (Mangosteen)
  • 1/4 tsp. turmeric powder
  • 1.5 tsp. salt or to taste
  • ¼ cup fresh grated coconut
  • ¼ cup fresh coriander
  • ½ cup butter milk

Preparing the banana blossom for cooking and a bit tedious and lengthy process, but totally worth it. Before cleaning the blossom, apply oil to your palms and fingers to avoid them becoming sticky and black from the sap.  Also makes it easier to wash-off.

First cut-off the tip and the stem so removal of the leaves (bracts) becomes easier. Remove the deep crimson outer bracts from banana blossoms.  Beneath each bract is a row of fronds/florets, remove and set aside. These are the male flowers that did not grow into bananas. Thus continue till you reach the inner petals, or bracts, which are the edible parts. Clean the florets by looking for the Calyx (the small petal in the front) and the Pistil (the long stem with a head like a matchstick).  Remove these as they don’t cook.  Discard the crimson bracts and the pistil and calyx.  You may reserve two to three clean and deep colored bracts to serve the bhaji and use them as decorative plates to enhance presentation.

Then take a bowl of water and add ½ cup butter milk and mix.  Chop the heart and florets finely and immediately immerse in the diluted butter milk till required to prevent oxidation and discoloration.

To cook, boil water in a vessel and add the chopped vegetable and cook 10 minutes, adding 1 tsp. Salt.  Strain in a sieve or colander and keep aside. Chop the onion, garlic and green chillies.  Heat oil in a vessel, when hot add the mustard seeds, when they crackle, add the urad dal and the chana dal.  Saute till light brown.  Then add the curry leaves and kokum, garlic and green chillies.  Fry 30 seconds and add the onions and fry till translucent.  Add ½ tsp. salt and ½ tsp. turmeric powder and mix well.  Add the boiled banana blossom, ½ cup water, mix.  Cover and cook 5 to 7 minutes.  Stir at intervals.  Then add the fresh coconut and cook 2 minutes. Add 1/4 cup coriander leaves chopped, reserve some for garnish.  Mix well, take off flame and serve hot with chapatis, neer dosa, panpole or with rice as an accompaniment.  Tastes great with any Indian bread.

Sambar Udupi Sambar


Vegetable Sambar

Udupi Sambar

Sambar is such a versatile dish, it can be paired with so many south Indian breakfasts, snacks or main meals.  This recipe turns out so delicious, you will never want to try another recipe.

Ingredients

  • 100 gms. Tur dal (Toovar) Split pigeon peas
  • 5 to 6 lady fingers
  • 1 brinjal
  • 1 potato
  • 1 drumstick
  • 8 small peeled onions (keep whole) or 2 medium onion cut into thick slices
  • 2 medium tomatoes
  • 6 red chillies (missed this in the video)
  • 1 tbsp. coriander seeds
  • 1 tsp. fenugreek seeds
  • A pinch asafoetida
  • 6 green chillies
  • 1 lime sized ball tamarind paste
  • 1 tsp. turmeric powder
  • 2 big onions finely sliced
  • Few curry leaves
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • Salt to taste
  • 2 to 3 tbsp. coconut oil

Method

Wash dal and soak in water for 1 hour. 

Roast and powder coriander seeds, red chillies, fenugreek seeds and asafoetida.  Cover tamarind with two cups of water for 5 minutes and squeeze out the pulp. 

Cook the dal in the water it was soaked, adding ½ tsp. turmeric and salt till soft.  Remove from fire, add warm water and pulse in a mixer to a paste.

Clean the vegetables and cut into small pieces.  You may use vegetables of your choice.

Heat 2 tbsp. oil and fry the sliced onions till soft.  Add tomatoes, turmeric and salt and cook till tomatoes turn soft.  Add all the vegetables except the lady fingers.  Mix well and add the powdered masala and cook till vegetables are almost done, then add the lady fingers.  When vegetables turn tender, add the dal mixture, mix and put in the chopped green chillies and bring to a boil.  Add tamarind pulp. Reduce heat and simmer for 5 to 7 minutes.  Meanwhile heat a pan add the remaining oil and put in curry leaves and mustard and cumin seeds.  When the seeds stop popping transfer immediately to the sambar and serve hot with plain boiled rice, idlis, vadas and dosas. The consistency of the sambar can be adjusted to your choice.

Check out the other Udupi specialities to enjoy with Sambar:-

Idli Sambar:  https://youtu.be/sjFC6Eo-FQ0

Sada Dosa :  https://youtu.be/LxuaPUfsMRU

Uttapam    : https://youtu.be/5NRoejIuUbc

Medu Vada : https://youtu.be/EOA_pY3m4gI

Instant Quinoa Idlis : https://youtu.be/MLVGUfpBRLE

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