Vegetarian

Chhole Bhature


Chhole (Khatte Chane) Bhature

Two-in-one recipe Chole bhature is a typical dish widely eaten in Northern India mainly Punjab.  It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

 Ingredients

  • 2 cups Kabuli chana (Chickpeas) soaked overnight and boiled (or use 2 cans of ready chick peas 400 gms. each)
  • 3 large tomatoes, chopped (or one cup pasatta, or 2 tbsp. tomato paste)
  • ½ tsp whole black pepper corns
  • 1 tsp Ajwain (caraway seeds)
  • 2 tsp. Kashmiri chili powder
  • ½ tsp. turmeric powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. roasted cumin powder
  • ½ tsp. garam masala powder
  • Salt to taste
  • 1 tbsp. Ghee or Oil
  • Chopped onions for garnish
  • Chopped coriander for garnish
  1. Heat ghee and add the pepper corns and ajwain. Add chopped tomatoes and cook till they turn soft (alternately use a cup of pasatta and cook few minutes).
  2. Add chilli, turmeric and fry till oil separates.
  3. Add the boiled chana alongwith the liquid and adjust salt.
  4. Bring to a boil and simmer few mintues while mashing some of the chana to thicken the gravy.
  5. Add the tamarind pulp, cook five minutes and then add the cumin powder and garam masala powder.
  6. Stir well and simmer till fat surfaces and gravy is thick.
  7. Serve garnished with chopped onions and coriander leaves alongwith Bhaturas  (Recipe Bhaturas)

Bhaturas

Ingedients

  • 2 cups Maida (all purpose flour)
  • 1/2 cup Rava
  • 1 tsp. salt
  • 1/4 tsp. soda bicarb
  • 1/2 tsp. baking powder
  • 2 tbsp. yogurt
  • 1 tsp sugar
  • 2.5 tsp. ghee
  • Oil for frying

Method

  1. Sieve with the flour and rava with the baking powder and soda bicarb and salt.
  2. Mix 1 tsp. sugar with 2 tbsp. yogurt, make a well in the centre of the flour, add water little at a time and bring the flour together and knead to a soft but firm dough.
  3. Cover with a wet cloth and leave for 10 minutes.
  4. After 10 minutes, add melted ghee and knead the dough soft and smooth. 
  5. Leave covered with cloth to rest for 45 minutes.
  6. Divide into lemon sized balls or as per desired size and roll out into discs and deep fry in hot oil till puffed up on both sides.
  7. Serve hot with Chhole garnished with chopped onion & coriander leaves.

Kashmiri Saag


Kashmiri Wazwan recipe, Kashmiri Haakh recipe. To cook it in a jiffy, I have used frozen spinach.

If using whole leaf frozen spinach, like I have done, this dish should not take more than 15 minutes including preparation. No chopping or cleaning of spinach required, just throw all the ingredients together in a pot and you have a wholesome, healthy, nutritious and delicious dish generously spiked with garlic and red chillies but since the  chillis are Kashmiri, the dish is not spicy hot!!  And if like me you have a batch of peeled garlic always handy, should not take more than 10 minutes!

Ingredients

  • 2 tbsp. oil (mustard if preferred)
  • 3 brown cardamoms, or 3 to 4 green cardamoms
  • 10 kashmiri whole chillies
  • 25 whole garlic, peeled
  • 250 gms. whole spinach
  • 1/2 cup water
  • Salt to taste
  1. Heat oil and add the brown cardamom, kashmiri whole chillies, whole garlic, whole spinach (saag), little salt and water.
  2. Cook till done (in a pressure cooker for 1 whistle).
  3. Serve hot.

P.S.: The quantity of red chillies may seem daunting but trust me the saag did not turn out spicy hot as would be expected because Kashmiri chillies as usual are mild.

Pasta Salad


Pasta Salad

Ingredients:

  • Elbow macroni, 2to 3 cups, cooked
  • cherry tomatoes
  • cucumber
  • mint leaves
  • basil leaves
  • lettuce
  • green olives
  • black olives
  • Feta cheese (optional)
  • Salt, pepper, olive oil, lemon juice
  • Ingredients and quantities vary according to availability and taste

Mix everything together and and chill 30 mns. before serving to allow the flavors to meld. Keeps for 3 to 5 days well refrigerated. Raw onion may be added just before serving.

Methi Paez


Methi Paez

(Given 8 days after delivery)

Methi Paez – serve a bowl full to the lactating mother for atleast one month, every alternate day, post lunch, starting eight days after delivery!

Cures backache, promotes lactating i.e. increases breast milk, strengthens and helps in bringing back the uterus to its contracted state, relieves flatulence.

Methi paez or fenugreek gruel has several medicinal properties as fenugreek has many nutritional benefits containing fibre, minerals. iron and magnesium, so is beneficial to everyone, not only for lactating mothers

Ingredients

  • 1 cup boiled rice
  • ½ cup methi seeds
  • 1 cup coconut juice
  • Pinch of salt (optional)
  • ¾ cup jaggery

Method

  1. Wash and soak the methi for 4 to 6 hours.
  2. You can soak the boiled rice too, if you wish, separately.
  3. Drain the rice and methi seeds and transfer to utensil.
  4. Add 4 cups water and bring to a boil.
  5. Remove scum from the surface.
  6. Reduce heat and cook till rice and methi are soft, stirring occasionally.
  7. If the water dries out, add a cup or two of water, as per desired consistency.
  8. If you prefer the methi paez thick, avoid using additional water.
  9. Add the jaggery and stir till the jaggery has dissolved.
  10. Then add the coconut milk and simmer for 5 minutes.

Sprouted Moong Spicy Pulao


Check this link to learn how to sprout Moong

Sprouts are a powerhouse of nutrition that contain essential vitamins and minerals and at the same time are easy to digest and excellent sources of protein. Although sprouts give the maximum benefit when eaten raw, cooking them makes them more palatable and easier on the digestive process. This is an excellent one pot meal using sprouts. Just accompany the pulao with raita, yogurt, pickle, etc. for a complete meal.

For a non veg version substitute the sprouts with shredded chicken or shrimp. Super delicious!

Sprouted Moong Spicy Pulao

Ingredients

  • 2 cups basmati rice
  • 2 cups sprouted moong
  • 4 cups hot water
  • 2 soup cubes
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 2 tbsp. ghee or oil
  • Salt, if required

Grind to a paste

  • 1 Onion
  • 6 green chillies
  • 1 bunch coriander leaves
  • ½ tsp. turmeric
  • 1” pc. Ginger
  • 5 flakes garlic
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 3 cloves
  • 1” pc. Cinnamon

Method

  1. Wash rice and soak for atleast 15 minutes. 
  2. Wash the sprouts and set aside. 
  3. Heat ghee in a pan, add the chopped onion and fry till translucent and soft. 
  4. Add the chopped tomatoes and fry till soft. 
  5. Add the soup cubes and let them soften and dissolve. 
  6. Add the ground masala paste and the masala water and saute 2 minutes. 
  7. Add the sprouts and stir and cover and cook 5 minutes. 
  8. Add the soaked rice and toss lightly so each grain is coated with the masala. 
  9. Add the hot water, stir to mix, check salt and add if required. 
  10. Cover and bring to a boil. 
  11. Reduce heat to low, stir well  to mix lightly. 
  12. Cover and cook till all the moisture is absorbed. 
  13. Switch off flame and leave to rest. 
  14. Serve hot as a one pot meal with raita, yogurt, pickle, etc.

Dahi Batata Puri Chaat


Dahi Batata Puri

Chatpata chaats are popular on the streets of India, and famous on almost every street in Mumbai.  Frequented by those wanting a quick snack or as a substitute for lunch or dinner these lip-smacking street foods are adored by young and old. Dahi batata puri also called dahi aloo puri or dahi puri are crispy puris stuffed with potato and covered with yogurt chutney and coriander leaves.  Pomegranate seeds not only enhances the presentation but adds a delicious juicy crunch to each morsel. Those who wish to avoid potato can substitute it with sprouted moong or soaked boondi.  The aloo puris are a burst of flavours with the various chutneys, yogurt, coriander, sev etc.  I personally do not like combining yogurt and raw onion and so have skipped raw onion in this Chaat, do feel free to use onion if you prefer.

Dahi Batata Puri Chaat

  • 12 Pani puris
  • 1 boiled potato/boiled sprouted moong/soaked boondi
  • 1 tsp. chaat masala powder
  • 1 small chopped onion (optional)
  • 1 tbsp. sweet chutney (saunth)
  • 1 tbsp. garlic (red) chutney
  • 1 tbsp. coriander mint (green) chutney
  • Salt as required
  • 1 cup yogurt
  • ½ tsp. chilli powder
  • 2 tbsp. malai (barikh) sev
  • ½ tsp. roasted cumin powder
  • Pomegranate and coriander leaves for garnish

Method

  1. Chop boiled potato. 
  2. Mix with onion (optional, I usually don’t prefer yogurt and fresh onion combination), sprouts, salt and mix. 
  3. Mix yogurt with chilli powder, cumin powder and chaat masala and salt if required.
  4. Arrange puris on a plate and make a hole on the top of the puri. 
  5. Fill the puris with boiled potato mixture or only sprouts or only boondi. 
  6. Top with the yogurt mixture and then drizzle the garlic chutney, green chutney and sweet chutney, sprinkle the sev and garnish with pomegrantate seeds and coriander leaves. 
  7. Add more chutney over the sev if desired. 
  8. Serve immediately. 
  9. Adjust the sweet and teekha chutneys to your taste.

Video for Garlic chutney in this video (Punjabi Samosa Chaat) : https://youtu.be/EgRtjOXeDuU

Coriander & Mint chutney recipe in this video (Besan and Jowar flour chilas with Hari chutney) https://youtu.be/_xUjz8HvwdA

Punjabi Samosa and Chaat


Punjabi Samosa with Garlic, Green & Sweet Chutneys

Delicious and scrumptious “street food”. Make and enjoy in the comfort of your home at your convenience using pure and fresh ingredients.

Punjabi Samosa and Chaat

Makes 12 large or 24 small samosas

Ingredients

For the samosa dough

  • 2 cups flour (maida, All purpose flour)
  • 1 tsp. ajwain (optional)
  • 6 tbs. melted ghee
  • 1 tsp. Salt or to taste
  • Water to knead

Filling

  • 2 large potatoes
  • ½ cup green peas (optional)
  • 1 tsp. cumin seeds
  • 3 green chillies
  • 1” pc. ginger
  • 1 tsp. amchur powder
  • ½ to 1 tsp. chilli powder (as per taste)
  • 1 tsp. garam masala powder
  • 2 tbsp. coriander leaves
  • Salt to taste
  • 1 tbsp. ghee
  • Oil for frying

Method

  1. Mix the flour with the ajwain, salt and ghee and mix well. 
  2. Add small quantities of water and make a hard dough. 
  3. Knead for 3 minutes, cover with a damp cloth and keep aside for 15 minutes.
  4. Peel the potatoes, wash and chop into small cubes. 
  5. Heat ghee in a pan, add the cumin . 
  6. When it crackles add the chopped green chillies and the potatoes. 
  7. Saute for 2 minutes. 
  8. Add the salt, chilli powder, amchur and garam masala powder and toss for a minute. 
  9. Add water little at a time until peas and potatoes are cooked.  (If using fresh peas, parboil them before adding to the potatoes). 
  10. Add coriander leaves and mix well. Take off the heat.
  11. Divide the dough into 12 balls to get 24 samosas, (I have rolled into 6 to make 12 bigger size samosas) and roll out each as thin as possible into a somewhat elongated shape. 
  12. Using a knife cut into two in the centre. 
  13. Wet the cut edge and form into a cone shape with your hands. 
  14. Fill the cone with a heaped tbsp. of the filling and bring the edges to cover the filling and press together to secure. 
  15. Heat oil to smoking, reduce heat to low and fry the samosas few at a time till golden brown on all sides. 
  16. Serve hot with sweet chutney (saunth), garlic chutney & green chutney.

To make Samosa Chaat:

Samosa Chaat with Ragda

Ragda

  • 1 cup white peas, boiled till soft
  • 1 tsp. Ginger paste
  • 1 tsp. garlic paste
  • 2 green chillies, finely chopped (or 1 tsp. green chillie paste)
  • ½ tsp. cumin seeds
  • ¼ tsp. asafoetida
  • 1 tsp. coriander seeds powder
  • 1 tsp. red chilli powder
  • ¼ tsp. turmeric powder
  • 1 tbsp. ghee
  • 1 tsp. salt or to taste
  • ½ tsp. Garam masala powder
  • 2 tbsp. coriander leaves

Method

  1. Heat ghee, add cumin seeds, when they sizzle add asafoetida, ginger, garlic paste and chillies. 
  2. Saute for a minute.
  3. Add coriander and chillie powder, turmeric powder and mix well. 
  4. Add some water to prevent the masala burning. 
  5. Add the cooked peas and stir to mix. 
  6. Add salt 1 cup water and cook till fat surfaces. 
  7. Add garam masala and fresh coriander and cook 3 to 4 mintues.

To assemble:

  • Break samosa into large pieces and cover with the  2 to 3 ladles of ragda. 
  • Top with green chutney, sweet chutney (saunth) and garlic chutney and some chopped onion. 
  • Sprinkle some chaat masala. 
  • Add some sev all over and garnish with coriander leaves. 
  • Add additional chutneys if desired
  • Serve immediately.

To make Dahi Samosa Chaat:

Dahi Samosa Chaat
  • 1 cup yogurt
  • ½ tsp. chaat masala
  • Few pomegranate seeds
  • Green chutney
  • Garlic chutney
  • Coriander leaves
  • Sweet chutney
  • Sev

To assemble:

  1. Place 2 samosas in a bowl. 
  2. Top with ½ to 1 cup beaten yogurt. 
  3. Drizzle garlic chutney, green chutney, sweet chutney, garnish with pomegranate seeds, coriander leaves, sev.
  4. And sprinkle some chaat masala
  5. Serve immediately.

To make green chutney:

Grind to a paste:

  • 1” pc ginger
  • 2 green chillies
  • 2 flakes garlic
  • 1 to 2 cups fresh coriander leaves
  • ½ cup mint leaves
  • 2 tbsp.  lemon juice
  • 1 tsp. salt or to taste
  • Grind all together to a paste without adding water as far as possible. 

To make garlic chutney:

Grind to a paste:

  • 1 cup garlic
  • 3 red chillies
  • 1 lemon, juice
  • Salt to taste
  • Grind together to a smooth paste adding water as required. 
  • To serve take as much chutney as required and dilute with water and serve.

To make Sweet Chutney (Saunth)

Made from Mango powder and usually served with snacks

  • 5 tsp mango powder (Amchur)
  • 3/4 cups sugar or jaggery (I used jaggery)
  • 2 ½ tsp. cumin seeds
  • ½ tsp. Black salt
  • 1 tsp. black peppercorns
  • 1 tsp. black cardamom seeds (use white if not available)
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 drop red food color
  • 1 small raw mango

Method

  1. Roast the cumin on a pan, cool. 
  2. Pound black salt with a pestle if it is in chunks.
  3. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder.
  4. Transfer to a dry bowl and add the red chill powder and salt and mix well. 
  5. Sieve the mango powder to break up the lumps. 
  6. Peel, and cut the mango into small pieces. 
  7. To make a larger quantity, double the ingredients.
  8. Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps. 
  9. Cook on medium heat, stirring continuously until it thickens and becomes glossy.
  10. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves. 
  11. Simmer 5 minutes. 
  12. Remove and sieve through a soup strainer and cool. 
  13. Add the mango pieces and refrigerate.

Kashmiri Dal


Ingredients

  • ½ cup Chana dal (split gram (chickpeas) dal)
  • ½ cup Moong dal (split green gram)
  • 3.5 cups water
  • 1 tsp. Salt or to taste
  • 2 to 3 tbsp. oil or ghee
  • Coriander leaves and lemon for garnish
  • For tempering:
  • 1 medium onion, chopped
  • 4 cloves garlic, sliced
  • 1 tsp. ginger paste
  • 2 Red chillies
  • 1 or 2 Bay leaves
  • ½ tsp. fennel seeds
  • ¼ tsp. cumin seeds
  • 1” stick cinnamon
  • 4 cardamoms
  • 3 to 4 cloves
  • ¼ tsp. black pepper
  • 2 tbsp. lemon juice

Method

  1. Wash and soak dal for 1 hour. 
  2. Then boil in 3.5 cups of water and cook for 20 to 30 minutes till soft. 
  3. Add salt and simmer. 
  4. Transfer to another container and set aside.
  5. Powder the dry ingredients from red chillies to black pepper. 
  6. Add the lemon juice and ginger paste, some water if necessary to make a paste.  
  7. Set aside. 
  8. Heat a pan, add 1 tsp. oil or ghee and fry the chopped onion and cook till soft and translucent. 
  9. Add the spice paste and cook 2 to 3 minutes stirring till the water evaporates. 
  10. Add the dal and mix. 
  11. Adjust seasoning and cook 5 minutes. 
  12. Fry the sliced garlic in 1 tsp. oil or ghee till light brown and add to the cooked dal.
  13. Take off heat. 
  14. Garnish with chopped coriander and lemon wedges. 
  15. Serve hot with Kashmiri Rotis, Kashmiri Pulao or Amritsari Kulchas, etc.

Amritsari Kulcha


Amritsari Kulcha

Ingredients

Dough – Makes 12 Kulchas

  • 4 cups Maida (All Purpose flour) Wheat flour may be used
  • 2 tbsp. Oil
  • 2 tsp. yeast
  • 2 tbsp.2 cups warm milk
  • 1 tsp. salt or to taste

Stuffing

  1. 3 to 4 Large potatoes, boiled and mashed
  2. ¼ cup coriander leaves
  3. 1 tsp. chaat masala
  4. 1 tsp. garam masala powder
  5. ½ tsp. pomegranate seed powder or amchur or lemon juice
  6. 3 green chillies, finely chopped
  7. 1 tsp. salt or to taste

Garnish

  • Butter or ghee, red chilli powder, cumin powder, coriander leavmes

Method

  1. In a large mixing bowl, sift the flour and salt and mix. 
  2. Make a well in the centre and pour 1/4 cup warm milk. 
  3. Stir in the dry yeast, sugar and oil and let sit 10 minutes till it foams. 
  4. Knead the dough with the yeast mix by adding the remaining milk and knead for 5 to 10 minutes. 
  5. Keep in a lightly greased bowl covered and leave to rise till double.

Meanwhile prepare the stuffing:

  1. Mix the boiled and grates potatoes and all the remaining ingredients and divide into 12 equal portions. Check seasoning.
  2. To cook in the oven, place a pizza stone or baking sheet on the lower rack of oven and preheat the oven @ 250 deg C for ½ hour to 45 minutes. 
  3. Punch the risen dough and knead. 
  4. Grease work surface with oil and knead 2 minutes. 
  5. Divide into 12 equal portions. 
  6. Roll one portion and stuff with one portion of the stuffing and close to make a ball. 
  7. Place the ball in a plate or tray. 
  8. Repeat with the remaining dough/stuffing and let the balls rise again for 10 minutes. 
  9. Then roll to desired thickness. 
  10. Sprinkle over with a pinch of chilli and cumin powder, copped coriander leaves and press or roll lightly so the leaves adhere to the kulcha. 
  11. Transfer the kulcha to the baking sheet (I have used a ceramic tile) and bake 10 to 12 minutes till bottom turns crisp and golden brown. 
  12. Remove and apply butter or ghee. 
  13. To fry on pan on stove top, place the rolled kulcha on a regular pan or tawa. 
  14. When brown flip over and apply some butter or ghee. 
  15. Turn again and apply butter/ghee to the other side. 
  16. Remove when both sides are brown. 
  17. It is quicker to make on tawa. 
  18. If you can bake multiple kulchas at a time in the oven, will be better and quicker. 
  19. Enjoy the hot kulchas with Kashmiri dal, Chhole, etc.

Rava Adai


Rava Adai

Ingredients

  • 250 gms. Rava
  • 50 gms. Rice flour
  • 1 tbsp. grated coconut
  • 2 bay leaves, broken into pieces
  • Salt and chilli powder to taste
  • Sour butter milk (or yogurt mixed with water)
  • Ghee as required
  1. Mix rava with all the above ingredients upto chilli powder.
  2. Add enough buttermilk to form a thick batter.
  3. Heat a flat griddle and grease it will ghee
  4. Pour one to two tbsp. of batter and spread it into a thick round.
  5. When the underside turns golden, pour a little ghee around the edges.
  6. When both the sides turn golden and crisp remove from fire and serve immediately.

Delicious with hot cup of coffee or tea at breakfast or tea-time!

Ragi Banana Pancakes


Ragi Banana Pancakes

Quick easy healthy Pancakes with just 3 main ingredients – No eggs, no leavening agents, no sugar. To make it dairy free, use water instead of milk. Makes 6 pancakes

Ingredients

  • 1 cup Ragi powder
  • 2 ripe bananas
  • 1 cup milk
  • ¼ tsp. salt
  • Butter for greasing the pan
  • Walnuts and maple syrup or honey for garnish

Method

  1. Peel and mash the bananas. 
  2. Add the ragi powder, salt, milk and mix to a smooth thick batter of pouring consistency.
  3. Set aside 10 minutes. 
  4. Heat a griddle, grease lightly and pour ½ cup of batter. 
  5. Cover and cook on medium flame till top turns opaque about 2 to 3 minutes. 
  6. Flip and cook further 2 minutes.
  7. Remove. 
  8. Stack all the pancakes and drizzle maple syrup or honey and top with walnuts. 
  9. Enjoy healthy delicious and easy to make pancakes!

Goan Pulao Aroz


Goan Pulao – Aroz

Ingredients

  • 2 cups Basmati rice
  • 2 medium onions
  • 2 tomatoes
  • 2 soup cubes
  • 2” stick cinnamon
  • 6 to 8 cloves
  • 5 cardamoms
  • ½ tsp. turmeric
  • 1 tsp. salt, or to taste
  • 2 to 3 tbsp. ghee
  • 4 Cups hot water

Method

  1. Wash rice and soak for at least 15 minutes.
  2. Slice the onions,
  3. chop tomatoes.
  4. Heat a wide thick bottom pan and add the ghee.
  5. When hot add the whole spices and the sliced onions.
  6. Saute till the onions are light brown.
  7. Add the tomatoes and fry till soft.
  8. Add turmeric, soup cubes and salt and fry for a minute till the cubes soften.
  9. Add 4 cups hot water and stir to ensure the soup cubes are completely dissolved.
  10. Then add the rice and stir to mix.
  11. Cover and bring to a boil.
  12. Reduce heat to low and cook till water is completely absorbed.
  13. Stir the rice in between gently, to combine the flavours.
  14. Serve hot.

Panki


Panki

Pankis are made by cooking batter between banana leaves which imparts a distinct aroma to the pankis. While pankis made with rice flour are more common, they can also be made with moong dal (soaked and ground).

The name Panki is derived from the leaf i.e. paan. As it is cooked between the leaves, it is called Pan-ki. The delicious savoury taste and light but satisfying panki, makes the effort all worthwhile!

Ingredients

  • 2 cups rice flour
  • ½ cup sour curds, beaten
  • Salt to taste
  • 1 tsp cumin seeds, coarsely ground
  • ½ tsp sugar
  • 1 tsp. green chilli paste
  • 2 tsp. ginger garlic paste
  • 2 tsp. melted ghee
  • 4 to 6 banana leaves, washed and wiped clean.

Method

  1. Mix the rice flour with curds, salt and 3 cups warm water in a bowl, to make a medium thick batter of pouring consistency, like lassi.
  2. Cover and keep aside for 3 to 4 hours or overnight to ferment.
  3. Then add the cumin, sugar, ginger green chillie paste and garlic paste and mix well. 
  4. Add ¾ to 1 cup water if required.
  5. Remove the thick center stem and cut the leaves into even sized pieces of desired shape, square, round, oval.
  6. Grease the leaves lightly and lay 3 to 4 leaves on a hot griddle, oiled side up, and spoon 2 to 3 tbsp. of the batter over each leaf, depending on the size of the leaf.
  7. Cover with another leaf and press lightly to help the leaf adhere to the batter.
  8. Cook for a minute or so and turn over.
  9. Press the leaf with the spatula applying some pressure to spread the panki as thin as possible. 
  10. Cook 2 minutes or till light brown spots appear on the leaves and the panki appears to peal off the leaf. 
  11. Repeat with the remaining ingredients till all the batter is used up. 
  12. The leaves can be re-used in case you run short. 
  13. Serve hot with green chutney, if desired.

Medu Vadai


Medu Vadai

A delicious, scrumptious, crispy, crunchy South Indian Breakfast recipe. Serve dunked in steaming hot spicy sambar and fresh coconut chutney! Guaranteed to satisfy. Very easy to replicate the restuarant style medu vadas, just follow the YouTube video recipe…

Ingredients

  • 2 cups Urad dal
  • 1 tsp. black peppercorns powder
  • A pinch Asafoetida
  • Salt
  • 1 spring curry leaves (6 to 8)
  • Oil for deep frying
  1. Pick and wash the urad dal in water and soak for couple of hours or overnight.
  2. Put the dal in a blender and make a fluffy paste adding a little water at a time (about 1/2 cup in all).
  3. Dissolve asafoetida in 1 tsp. of water. Wash and cut the curry leaves roughly. Transfer ground dal paste to a bowl, add pepper, asafoetida, salt and curry leaves, mix well.
  4. Heat oil in a Kadhai, moisten a spatula or steak-turner, place 2 portions of the batter at a time on it, flatten into a round shape (approx 2-inch dia) with a moist hand, make a doughnut-like hole with the index finger and invert the spatula deftly over the kadhai. Alternately, use a medu vada maker, fill the cylinder with the batter and press into the oil, as shown.
  5. Deep fry over medium heat until light golden.  Remove, keep aside for 2 minutes, return to the kadhai (optional) and deep fry until crisp and golden brown.

Red Bean Pulao


Red Bean Pulao

A delicious satisfying one-dish meal!

Ingredients

  • 200 gms. red Kidney beans (Canned 400 ml can with liquer)
  • 2 cups Rice
  • 2 large tomatoes, chopped
  • 4 medium onions, chopped
  • 2 green chillies, chopped
  • 1 tsp. ginger garlic paste
  • 1 tsp. chillie powder
  • 2 tsp. coriander pwder
  • ½ cup thick coconut milk
  • 1 ½ cups hot water
  • 1” stick cinnamon
  • 4 cloves
  • 4 cardamoms
  • 2 bay leaves
  • 2 tbsp. ghee
  • Salt to taste

Method

  1. Wash and drain rice and let soak for half an hour. 
  2. If using dried beans they need to be soaked in water overnight and then boil or pressure cook them.
  3. If not, use the canned beans, drain and reserve. 
  4. Heat the ghee in a vessel, add the whole garam masala, onion and green chillies and fry till light brown.
  5. Then add the ginger garlic paste and fry till water evaporates, add tomatoes and fry till soft. 
  6. Then add the cooked beans, salt, chilli and coriander powders and fry few second,
  7. Add the coconut milk and water, check seasonings and bring to a boil. 
  8. Add the drained rice, mix well and cover and cook 5 minutes.
  9. Open the lid, mix the rice well, cover and continue cooking till the moisture is absorbed. 
  10. Serve hot.
  11. Garnish with fresh coriander if desired. 
  12. Serve with Dahi Curry, Raita, yogurt, pickle, papad.
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