Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
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
Peel and mash the bananas.
Add the ragi powder, salt, milk and mix to a smooth thick batter of pouring consistency.
Set aside 10 minutes.
Heat a griddle, grease lightly and pour ½ cup of batter.
Cover and cook on medium flame till top turns opaque about 2 to 3 minutes.
Flip and cook further 2 minutes.
Remove.
Stack all the pancakes and drizzle maple syrup or honey and top with walnuts.
Enjoy healthy delicious and easy to make pancakes!
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
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.
Cover and keep aside for 3 to 4 hours or overnight to ferment.
Then add the cumin, sugar, ginger green chillie paste and garlic paste and mix well.
Add ¾ to 1 cup water if required.
Remove the thick center stem and cut the leaves into even sized pieces of desired shape, square, round, oval.
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.
Cover with another leaf and press lightly to help the leaf adhere to the batter.
Cook for a minute or so and turn over.
Press the leaf with the spatula applying some pressure to spread the panki as thin as possible.
Cook 2 minutes or till light brown spots appear on the leaves and the panki appears to peal off the leaf.
Repeat with the remaining ingredients till all the batter is used up.
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
Pick and wash the urad dal in water and soak for couple of hours or overnight.
Put the dal in a blender and make a fluffy paste adding a little water at a time (about 1/2 cup in all).
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.
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.
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.
A good way to add millets to the diet, add some jowar (sorghum) flour to the besan flour for an healthy option. Have for breakfast or as a snack or make a meal of it. For variation, add some finely grated potato and/or zucchini to the batter.
Pancake style – makes 4 to 5 Chilas
Ingredients
1 cup besan (gram flour, chickpea flour)
½ cup jowar (sorghum) flour (or maida, oats, ragi, bajra)
2 green chilies, chopped
1 medium onion, chopped
½ tsp. Ajwain (carom seeds)
Small pc ginger, chopped fine
¼ tsp. turmeric powder
1 tsp. baking powder (to make the chilas thick & fluffy like pancakes)
2 tbsp. coriander leaves, chopped
1 tsp. salt or to taste
Oil for greasing the pan
Method
Mix all the above with sufficient water to make a thick batter and keep for 5 to 10 minutes.
Heat a frying pan, smear the pan with ½ tsp. oil and add ½ cup of batter.
Cover the pan and allow to cook on medium till underside is light brown.
Smear the top of the chilla with ½ tsp. oil and turn over to cook the other side to a light brown.
Remove and serve with Green coriander and mint chutney, Masala Bharwa Mirchi and yogurt.
To make Hari Chutney (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
1/2 tsp. salt or to taste
Grind all together to a paste without adding water as far as possible. Serve with chilas, etc.
Make a meal of these sandwiches, for brunch, lunch, dinner or simply as a quick snack to satiate you. If you wish to cut down on the carbs, have them as “open sandwiches”, using only one slice of bread. Enjoy these crisp, crunchy sandwiches with various fillings with fresh ingredients that can be adapted to suit your taste. Instead of tomatoes, use cucumbers, jalapenos or gerkins. I am partial to fresh basil and like to use it in everything if I have it on hand. You can substitute basil with parsley or fresh coriander. Feel free to use your preferred sauces like, tomato, mayo, mustard, etc. to suit your taste.
Tapenade and Feta Cheese Sandwich with Zaatar (Wild Thyne or Oregano)
Ingredients – Per Sandwich
2 Slices bread
2 tomato slices
2 tbsp. crumbled Feta cheese
2 to 3 tbsp. Black Olive Tapenade
1 tsp. Zaatar
2 tsp. olive oil
Lettuce, fresh basil and cherry tomatoes for serving
Method
Apply Tapenade to the bread slices. Put one tbsp. olive oil on a hot pan and place the bread slice tapenade side up. Spread the crumble feta cheese, sprinkle the zaatar, drizzle some olive oil and top with the tomato slices. Place the second slice of bread on top of the tomato slices tapenade side down. Apply olive oil to the top of the bread. By now the underside of the sandwich should be brown. Turn over and toast both sides. Serve crisp olive tapenade and feta cheese sandwich with soft succulent centre, with some iceberg lettuce and fresh basil.
2. Grilled Pepperoni Cheese Sandwich
Ingredients – Per sandwich
2 Slices Bread, of your choice
2 slices cheese
8 slices pepperoni
Butter to coat the bread
Dijon Mustard
Method
Butter one side of the bread and place on a skillet or pan, buttered side down. Place 1 slice of cheese and 8 slices of pepperoni on the top of the bread. (You may broil the pepperoni for ½ to 1 minute in the microwave if you wish). Top the pepperoni with a slice of cheese. Cover the open-faced sandwich with a lid. Spread some Dijon mustard on the second slice of bread. When the underside of the open-faced sandwich is brown, top the sandwich with the other slice of bread, mustard side down. Butter the upper side of the bread and turn to brown the other side. The cheese should be melted by now. Remove and serve immediately when brown and crisp on both sides.
3. Grilled Halloumi Tapenade Sandwich
Ingredients – per sandwich
2 slices Bread
3 slices Halloumi Cheese
2 to 3 slices tomato
Iceberg lettuce (or any lettuce you have at hand)
Some fresh basil
2 tbsp. tapenade
Olive oil to brush the bread
Method
Grill the halloumi slices on a hot pan till brown on both sides. Brush the bread slices with olive oil and spread tapenade on the other side of the bread. Place the olive oil side on a hot pan with the tapenade facing up. Top it with the tomato slices, lettuce, basil and halloumi and cover with the second slice of bread, olive oil side facing up. When brown on the underside, flip the sandwich over and toast till brown. Serve immediately, crisp and warm on the outside and crunchy, salty and tangy on the inside!
P.S.: I am partial to fresh basil and use it in everything if I have it at home. Feel free to use any fresh herbs of your choice.
4. Tuna Melts
Ingredients – for one sandwich
1 small tin Canned Tuna (in sunflower oil)
1 small Onion, finely chopped
2 tbsp. Mayonnaise, or as required
1 green chilli, finely chopped (optional)
1 tsp. Sweet relish (optional)
1 tsp. Dijon Mustard (optional)
2 slices of tomato
Fresh Basil
1 slice cheese
Method
Put the tuna alongwith the oil in a bowl, add the chopped onion and green chilli and mash to a paste. Mix with mayonnaise and the sweet relish and mustard, if using. The tuna would taste as good though, without the relish and mustard. But if you love their complex flavors, you would enjoy these additional flavors. Butter one side of the bread and place on a heated griddle, buttered side down. Top with the tuna mayo paste, tomato slices and cheese slice. Add the fresh basil and cover with the second slice of bread, buttered side up. Flip the sandwich over when the underside is brown and toasted. Brown both sides and serve hot and crunchy with the soft juicy delicious tuna filling. Serve with some crisps or potato chips.
For variation: Add gherkins or jalapenos instead of tomatoes
5. Grilled Egg & Cheese Sandwich
Ingredients – for one sandwich
2 slices bread
2 eggs
Salt and pepper for the eggs
2 tomato slices
Butter to spread on the bread
Method
N.B: You need to use a large skillet for this recipe so you get enough of the egg omlete to fold over the sandwich.
Grease the skillet with a little butter and add the beaten eggs seasoned with salt and pepper and spread evenly over the pan. Place one slice of bread buttered side up in the centre of the egg omlete. When the egg browns lightly and sets completely, flip over so that the buttered side of the bread is now touching the pan . Fold the egg over the four sides of the bread. Top with tomato slices and fresh basil (or lettuce or baby spinach) and a slice of cheese. Place the second slice buttered side up on top of the cheese slice and turn the sandwich over the brown both sides. Serve hot and crisp with some green salad or sprouts salad if you wish to serve it as an express lunch or dinner!
6. Halloumi Lettuce Wrap
Ingredients – for one wrap
1 tortilla wrap
Mayonnaise or mayo Sriracha, etc as desired to spread over the wrap
3 to 4 Tomato slices, grilled
3 to 4 Grilled Halloumi
Lettuce, fresh basil, (or coriander leaves or mint)
Method
Place the tortilla on a warm pan on low heat. Drizzle mayonnaise as required and place on one end of the tortilla, grilled halloumi slices, tomato slices, lettuce and basil. Fold into half and serve immediately.
(Jowar – Bajra Dosa) (Sorghum – Pearl Millet Dosa)
Ingredients
Makes 8 to 10 Dosas
½ cup Bajra flour (Pearl Millet flour)
½ cup Jowar flour (Sorghum flour)
½ cup Rice flour
¼ cup flaxseeds powder (optional)
1.5 cups thin butter milk (Chaas)
Water as required to make a thin batter
1/2 tsp. cumin seeds
½ tsp. green chilli paste
½” pc ginger finely chopped
½ tsp. pepper powder
1 tsp. Salt or to taste
Ghee as required
Mix the flours and combine well, add salt, cumin, green chilli paste, ginger, pepper and mix with butter milk to a pouring think consistency. Add additional water if required and adjust consistency. Cover and set aside for 5 minutes.
Heat a dosa pan to very hot. Pour a ladle and a half of the batter and cook till brown. Drizzle ghee in the centre and all around. After a minute, flip and fry on the underside for a minute. Remove and serve while crisp and hot with Idli Podi (Gun Powder) or any chutney of your choice. Continue frying the remaining dosas ensuring the batter is thoroughly stirred and mixed before each dosa is put on the pan, as the flours tend to settle to the bottom of the dish. Leftover batter can be stored in the refrigerator and later or the next day.
P.S.: To ensure the bajra and jowar flour remains fresh, store in the freezer.
This easy and quick breakfast is ready in minutes! Enjoy as a snack or for dinner or supper.
For variation, use chapatis or phulkas instead of tortillas.
Quick Breakfast Tortilla Wrap
Ingredients –
To make one wrap – per person
1 Tortilla
2 eggs
2 slices cheese
A handful fresh baby spinach
2 or more slices of cold cuts (beef, pork, chicken ham, smoked turkey, mortadella, etc.)
A pinch Salt & pepper, or to taste
1 tsp. butter
Method
Break the eggs into a bowl, season with salt and pepper.
Heat a pan, add butter and pour the beaten eggs into the pan.
Immediately place the tortilla over the egg and quickly turn the tortilla over (must use your fingers for this) so it is coated with the egg on both sides.
Now fry for a minute till egg on the underside is light brown.
Flip the tortilla over and place 2 slices of cheese side by side at the end nearer to you.
When cheese melts slightly, top with spinach and 2 or more slices of cold cuts, as per your taste.
Carefully transfer the tortilla to a board and form into a compact roll, beginning from the side with the filling.
Cut diagonally into two halves and serve immediately.
Ketchup, mayonnaise or mustard sauce may be added as per taste.
These cakes are usually steamed in teak leaves, which impart a unique fragrance and reddish color to the cake. In the absence of teak leaves here, I have used banana leaves but would surely use teak leaves whenever I can get some and re-post the pictures. Canned jackfruit has been used in this recipe.
Ponsache Patoleo – Jackfruit cakes steamed in banana leaves (Pelakai da ghatti in Tulu)
Jaggery 1/4 cup, or as required (may be omitted if jackfruit is extra sweet)
Salt to taste.
8 Teak leaves (or 5 to 6 banana leaves cut into medium sized pieces)
Wash and soak rice for 4 to 6 hours or overnight.
Grind along with jackfruit, coconut and jaggery to a very thick paste using very little water. Add salt.
If using rice rava, soak for 15 minutes. Grind the jackfruit, coconut, jaggery to a paste and mix with the rava.
Place 2 ladles (or more depending on the size of the leaf) and fold into a packet and place in steamer, seam side down and steam for 30 minutes. Cooking time would vary according to size and thickness of the jackfruit cake.
Remove and cut into pieces, if cakes are large.
Serve for breakfast or as tea-time snack. Also goes well with curries on festival menus.
Brinjals or aubergines or eggplants as they are called are a very versatile vegetable and a universal favorite, available roundthe year. They are delicious fried as pakoras, bhajias, stuffed with mince or green chutney masala (these recipes are in the book Mai’s recipes). The brinjal bharta and brinjal pickle are famous and so is the turkish recipe Imam Bayildi
Ingredients
6 medium brinjals (or two large)
1 ½ cups besan (gram flour)
¼ tsp. soda bircarb (optional)
1 tsp. carom seeds (ajwain)
2 tsp. chilli powder or to taste
1 ½ tsp. amchur (dry mango powder) or pomegranate seeds powder
1 tsp. salt or to taste
1 ½ cups water
Oil for shallow frying
Method
Slice the medium brinjals horizontally. If large cut into round slices.
Mix the gram flour, soda bicarb, ajwain, chilli powder, amchur, salt to taste and make a batter with 1 cup water.
Add some more water if batter is too thick.
Batter should coat the brinjals without dripping.
At the same time the coating should not be too thick.
Shallow fry to golden brown on both sides in hot oil.
Serve hot with ketchup, mint sauce, chilli garlic sauce or any sauce of your choice.
Make into sandwiches with bread or pita bread or rolled into a chapati for breakfast, packed lunch or a snack.
Taro croms (root) is also known as Arbi, Ghuiya, Colacasia root. The leaves are called colacasia leaves, Alun leaves, Pathra leaves. The root, stems and leaves are edible but should not be consumed raw as it containes toxic substances which are neutralised by cooking.
Taro is a tropical plant and consumption of both its root and leaves have many benefits namely, reduces infammation, controls cholestrol, boosts immunity amongst other benefits.
Available in abundance during the monsoons in India. It is also grown in African, Oceanic, Pacific and South Asian countries throughout the year. It is easily available in Indian, East Asian and Latin American Markets around the world and comes in various sizes from small to medium to large. When choosing Taro croms, pick those that seem heavy for their size, are firm and the hairy skin looks somewhat moist.
Taro Roots or Arbi can be prepared into various tasty snacks and vegetables, a few of which are mentioned below. Apply some oil on your hands when handling Arbi or wear gloves as it leaves a sticky liquid.
Taro or Colacasia leaves – also known as Colacasia leaves, Alun leaves, Pathra leaves, have an abundance of benefits and are most commonly used in the traditional mangalorean Pathrode and the famous gujarati snack Pathra (Alu Vadi). The stems of the leaves are also used in cooking and we usually make a curry by adding some legumes, etc.
It is beneficial to eat local and seasonal produce. Not only is it cheaper but also fresh as it is grown in local farms and the supply does not require transportation over days and weeks to long distances therefore the produce reaches markets quicker thereby preserving its nutritional value. Besides the nutrients lost due to contamination from pesticides etc. is eliminated as most local produce is grown organically. Any seasonal produce is naturally good as it supports the body’s nutritional requirements. Buying local produce also supports the local farmer.
A crispy and delicious hot snack to provide some warmth on a wet rainy day or cold weather or simply when relaxing at home wth a nice hot cup of tea or coffee!
To get crisp and crunchy edges, make sure the batter is thick and dry. Batter should not be of dropping consistency. You can achieve this by heating gradually in the microwave after grinding the dals, till you get the right consistency. Mix and then add the rest of the ingredients. When frying take a teaspoon of batter and slide with another spoon into the oil. Avoid making balls with your hand as that would give you smooth edges, you want uneven edges for these vadis to add to the crispiness and crunchiness!!
I owe my gratitude to our dear family friend Anita Martins for this easy and simply delightful recipe. Would never have know the ‘mayonnaise’ trick that really takes the taste to another level. Yes, absolutely, you add some mayonnaise to the tuna mix!!
This recipe is a hit at our home and made almost on a weekly basis as it is one of my childrens’ favorite. Even though they hardly eat fish, except for shrimp, they are game anyday for Tuna cutlets provided the tuna is out of a can! Moreover, since it is so quick and simple it is a go to recipe if short on time or out of options on what side dish to make. Goes very well with Dal or Moghe Sar, Vegetable curry,Kuwalo Bafad, etc.
I prefer using the “White Meat Tuna in Sunflower Oil” and also add the oil to the mixture. This really adds to the taste and texture of the cutlets. Although making the cutlets would be a little difficult to handle due to the wet mixture, but once you roll in the semolina it becomes easier to shape.
Fry the cutlets as soon as the mixture is ready otherwise the onions may begin leaving moisture and as the mixture already has the fish oil it will tend to become too wet to handle. If there is a gap between preparation and frying, just put all the ingredients in the bowl and mix just before frying. Also making the cutlets and keeping them aside before frying will tend to break them. Just roll the ball of mixture in semolina and keep aside and form the cutlets when you are ready to place on the frying pan.
½ tsp. black pepper powder (use white peper instead, if available)
Small bunch fresh coriander (optional)
1 tsp. salt
Rava (Semolina) to coat the cutlets
Oil for shallow frying
Method
Empty the contents of the fish tins in a bowl alongwith its oil. Don’t be tempted to discard the oil as it adds to the flavor.
Chop the onions, chillies, ginger & coriander leaves finely and add to the fish.
Add the egg, mayonnaise, lemon juice, turmeric, garam masala & pepper powder and salt. Mix everything well.
Heat a frying pan on medium low and add 4 tbsp. oil.
Take a portion of the mixture the size of a lemon and roll in semolina.
Form the balls into cutlets on the palms of your hand and gently place on the frying pan and shallow fry on medium low till crisp and brown on both sides.
P.S.: The mixture will be quite wet but when rolled in the semolina will be easier to handle and will set when frying. Do not put too much oil, just fry in enough oil on medium low. The cutlets may break if fried in too much oil.
Boil potatoes, peel and grate. Boil the peas and mash coarsely. Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.
Chop ginger, chilles and coriander leaves. Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt. Add cornflour for binding.
Form into patties and deep fry or shallow fry in hot oil for 3 to 4 minutes.
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