BEETROOT CARROT APPLE SANDWICH

Hello There. So most often I make sandwiches. And I like to experiment with the stuffing. I do not stick to same stuffing. And I try to include the most neglected but healthy ingredients.

20170628_071143 - CopyCheck out my other sandwich recipes – Caramelized apple cheesy sandwich, Beetroot carrot potato sandwich & potato peas sandwich

Today’s also I am posting a sandwich recipe.

INGREDIENTS:

Beetroot – 1 small

Carrot – 1 large

Apple – 1 large

Butter – 2 tblspn

Sugar/ Palm Sugar – 1 tblspn (Optional)

Cardamom powder – a pinch

INSTRUCTIONS:

  1. Peel and cut carrot and beetroot into big pieces.
  2. Cook them in water.
  3. Grate them.
  4. Grate apple and keep aside.
  5. In a pan heat butter.
  6. Add the grated carrot and beet and mix well.
  7. Add the sugar if required and cardamom powder.
  8. Mix well till the mix has come together. It should be thick paste like consistency.
  9. Take it off the stove and mix grated apple in. (I didn’t add sugar since my apple was sweet enough).
  10. Take a bread piece. Apply butter on one slice of bread.
  11. Spoon the mix on one side of the bread and spread evenly.
  12. Close with another buttered slice of bread.
  13. Toast it in a sandwich maker.

Enjoy it hot or pack it for tiffin.20170628_072856 - Copy

 

JEERAKAM KOZHUKATTA/ SAVORY RICE DUMPLINGS

2Hello. You know we humans face so many emotions. One such emotion is the emotion to denial. When something changes, we all fall in denial mode. And that’s because we are so much used to being in our comfort zone that our mind refuses to accept any changes. We really need to train our mind to handle the change. For instance a traveler never goes out thinking he/she will have a smooth planned day. There are bound to be unseen circumstances, risks, surprises and sometimes challenges.

There is another kind of denial. Denial for things that you may not have liked earlier. A kid may not like bitter gourd when he/she was a kid but as they grow up they may take a liking towards it. But without trying how will he/she every know ? Hence it is important to test your denials.

Today’s recipe surprised me. We usually try to bring home made food for our lunch and snacks. So my colleague had got this for her evening snack. But she opened it around noon and we all finished it within 5 minutes. I had never tasted this dish before. Also, I don’t like kozhukatta (basic version is made as steamed rice dumplings with coconut+sugar+cardamom stuffing). But this dish was an exception. What stood out with this recipe was the chilly chutney. The chutney is the most basis, flavorsome and simple.

Do try this recipe and let me know how it turned out. Ohh and it is super healthy since it is just steamed.

INGREDIENTS:

For Kozhukatta:

  1. Rice Powder – 1 cup
  2. Cumin/Jeerakam – 1 tsp
  3. Salt to taste

For chilly chutney:

  1. Chilly powder – 1 tblspn
  2. Salt to taste
  3. Coconut oil – 2-3 drops to combine

INSTRUCTIONS:

  1. Boil 2 cups water.
  2. In a bowl take rice powder, jeerakam and salt.
  3. Add hot boiling water little by little on the rice powder and mix with a wooden spoon.
  4. Continue mixing till it comes together. Remember to add water little by little.
  5. Once the dough is cool enough to handle use your hands to make a small dough.
  6. Pull out small balls out of the dough.
  7. Steam these balls till cooked.
  8. For the chutney mix together chilly, salt and coconut oil till it comes together.

Serve them both or take them for your evening snack. Remember the chutney is just to add a taste. Do not take a large helping of the chutney or your tongue with burn with the chilly.1

 

 

PALAK WADAS/ SPINACH FRITTERS

2Hey There. Its lovely rains in this part of the world. The weather is cooler. The trees are bathing everyday. Washed clothes are begging for some sunlight. So with this weather its time for deep fried goodies. Why don’t a add a healthy twist.

Today’s recipe is just that. Palak wada is your usual wada with the goodness of palak.

INGREDIENTS:

Palak – 1 cup chopped

Urad dal – 1 cup soaked minimum 3-4 hours

Green chilly – 1

Shallots – 2-3

Black Pepper – 1 tsp (Optional)

Oil – for deep frying

Salt to taste

INSTRUCTIONS:

  1. Take chopped palak in blender and blend.
  2. Add soaked urad dal, shallots, green chilly, salt and blend. Add little water if required. Blend till a smooth batter is formed. 1
  3. Add whole black pepper and mix well.
  4. Heat oil for deep frying.
  5. Take spoonfuls of batter and drop it in oil. If you can shape it like wadas well and good.
  6. Fry till both sides turn golden brown.
  7. Drain on tissue or soaking paper.

Enjoy with a chutney of your choice. 3

 

 

JAMUN FLAVORED OVERNIGHT OATS

2Hello. Hope you had a great start to the weekend. Few days back when I went to grocery shopping in the fruits section I found this violet colored fruit that immediately transformed me to my childhood days. Jamun or black plum is a fruit we as kids would enjoy it during summer holidays. It used to stain our clothes and we used to get scolded by our parents. 😛 We used to have this fruit and rush to look at our tongues in the mirror. Hence I immediately picked up a packet and used them in two recipes that I will share today.

This recipe is for overnight oats. Overnight oats is an acquired taste. I am slowly starting to like it. And it is one of the healthiest recipes today that people of every age can enjoy.

3INGREDIENTS:

Jamun – 1/2 cup pitted

Slim Yogurt – 1/4 cup

Slim milk – 1/4 cup

Honey – 4 tblspn

Chia Seeds – 2 tblspn

Cut Fruits –  Banana, Jamun, Pomegranate

Sunflower seeds – 1 tblspn (optional)

INSTRUCTIONS:

  1. Take yogurt, jamun, milk and honey in a blender and blend.
  2. Take this a bowl and add oats and mix well.
  3. Add chia seeds and mix well.
  4. Close and keep it in fridge overnight.
  5. Before serving add sunflower seeds and chopped fruits.

You can add more milk if you need to make it of thin consistency. I carried it to my office. You can have your choice of fruits and nuts. Enjoy.

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CREAMY POTATO CURRY MINUS THE CREAM :)

3Hello there. Have you ever felt that weekend runs away faster than the week? Well I guess most of you will agree with me. There are chores and chores to be completed during weekend that you hardly realised where did the weekend go? But if you ignore these chores even for a single weekend then it piles on for the next week and also on your mind.

I am that kind of person who needs lots of space. Breathing space, cooking space, thoughts space. I am irritable if there are lots of dishes to be washed and other chores to finish. Hence I need every task to be completed on time. And I am one of those who uses lots of utensils to cook. And understandably a food blogger needs extra space, extra utensils, and extra props right?

So, which kind of person are you?

Today’s recipe is a quick one. Although I am trying to avoid potatoes but sometimes potatoes are a must. As stated in my previous posts, I do not like monotonous dishes and combinations. My dosa always finds a new companion 😉 This time it is this creamy potato curry minus the cream.

1INGREDIENTS:

Potatoes – 2-3 medium boiled

Green chilly – 2-3

Onion – 1 big

Ginger paste – ½ tsp

Gram flour/ Besan – 2 tblspn

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Mustard Seeds – 1 tsp

Oil – 2 tblspn

Salt to taste

Chopped Coriander Leaves – 4 tblspn

INSTRUCTIONS:

  1. In a pan heat oil.
  2. Splutter mustard seeds.
  3. Add finely chopped onion and saute them till translucent.
  4. Add green chilly and saute them.
  5. Add ginger paste and saute till raw smell leaves.
  6. Mash the potatoes lightly. You can leave big chunks too if you like.
  7. In the pan add coriander powder and turmeric powder.
  8. Saute for 30 seconds.
  9. Add potatoes and mix well.
  10. Add ½ cup hot water and mix well.
  11. In a bowl take gram flour and make a paste with water. It should be thick but flowing consistency.
  12. Add this gram flour slurry into the potatoes and mix well.
  13. Saute for 5 minutes on simmer.
  14. Switch off the flame and garnish with chopped coriander leaves.

Serve with pooris or dosa.

 

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SANJEEV KAPOOR’S JEERA ALOO

3Hi.  Have you ever wondered about small things that go missing all of a sudden?  Like that hair clip or one cute ear ring or favorite handkerchief. Pen/pencil is also lost a lot. Do you ever wonder where do these things go? Isn’t it strange that somethings just mysteriously go missing?

And maybe years later you find your clip far behind sofa. That handkerchief tucked under layers of clothing. Missing ear ring will be found near a window sill. Does that happen to you?

I love jeera aloo and have always wanted to try it. This is a version of Sanjeev Kapoor recipe. I have just tweaked the style of preparation. Do try it. I am sure you will treasure this recipe.

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INGREDIENTS:

Potatoes – 4 medium boiled and cubed

Cumin Seeds – 1 tsp

Chilly powder – 1 tsp

Coriander Seeds – tblspn

Roasted Cumin powder – 1 tsp

Dry mango powder – ½ tsp

Oil – 4 tblspn

Salt to taste

Chopped Coriander Leaves for garnish

INSTRUCTIONS:

  1. In a mortar and pestle add coriander seeds, cumin seeds, cumin powder, chilly powder, dry mango powder, salt and grind coarsely.
  2. Heat oil in a pan.
  3. Add the coarsely grinded mix onto pan and stir on low flame. Careful not to burn it.
  4. Add cubed potato pieces and mix properly till all the masala is nicely coated on potatoes.
  5. Leave it for 30 seconds and mix again.
  6. Take it off flame and garnish with chopped coriander leaves.

Enjoy with hot rotis.

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MOONG DAL PAKODE/ GREEN GRAM FRITTERS

3Hello There. So it started raining here. And God knows we need it. I remember those days when during monsoon my brother used get hot samosas and kachoris with tamarind chutney from nearby shop. It came from a very small shop that was also the owner’s house. I still recall the taste of those samosa and kachori taste on my palate.

Maybe I should try making samosa and kachori one fine day. However for now it is this soft mung dal pakode for your tea time snacks. I had packed some for my tiffin box as well.

Do try and let me know if you like it.

1INGREDIENTS:

Green gram (moong dal) – 1 cup soaked in water

Fennel seeds (saunf) – 1 tsp

Green chilly – 1 -2

Ginger – ½ inch piece

Coriander leaves – 2 tblspn

Mint leaves – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat some oil for deep frying
  2. Coarsely grind moong dal with little water and other ingredients.
  3. Drop spoonful of batter into hot oil and fry till golden brown.
  4. Drain it on tissue paper.

Serve with tamarind chutney or green chutney or ketchup. Or you can serve it with all three. 😛2

 

 

 

 

WHEAT CREPES WITH COCONUT STUFFING – HAPPY MOTHER’S DAY

2Hi. How have you all been? I know I have been away from blogging from a long time now. There are many reasons behind it but nevertheless what more better day to return than on Mother’s day.

My mother is the strongest lady I know. The fact that I am here is because of her love, hard work, dedication and care despite all the odds we have been through. I guess every child would say the same thing for his/her mother and they should.

You know what I have realized. I am doing or saying those very things that my mom used to say to me and I got irritated. I guess its genes. But all the things mom said and everything she did seemed so correct and logical now. She is a real inspiration to me.

Today’s recipe is based on one of the lunch box dishes she made. On busy days she used to make stuffed chapathi with sweet coconut filling. This recipe is twist on the same. It is easy to gulp down in case of sore throat too. It is almost like a dessert. Perfect healthy recipe for kids.

3INGREDIENTS:

Wheat flour – 1 cup

Sugar – 2 tblspn

Grated coconut – 1/2 cup

Jaggery –  4 tblspn

Cardamom powder – 1/2 tsp

Milk (Optional)

Honey – as required

Salt a pinch

Oil for greasing pan

INSTRUCTIONS:

  1. In a bowl whisk wheat flour, milk (or water), sugar and salt and make a thick batter.
  2. In another bowl take grated coconut, cardamom and jaggery and mix well.
  3. Heat a non-stick pan.
  4. Grease it with oil or ghee.
  5. Pour a small ladle of batter and spread by rotating the pan. It should be thin as crepes.
  6. Flip over to cook other side.
  7. Add the coconut stuffing in and fold the crepes.
  8. Place it on a plate.
  9. Drizzle over honey or choco syrup.

Enjoy.

Happy Mother’s Day. 1

 

COLD WATERMELON SALAD

1Hi. You know in my part of the world it is quite hot with a surprise drizzle sometimes. Hence, we try to keep ourselves hydrated and cool. Today’s recipe is a simple salad that I had in evening. There is a famous recipe of watermelon salad with feta cheese. Well I am not even sure we get feta cheese here. Anyways I wanted to have something light, refreshing and yet filling salad. So a little dressing and mix and match ingredients gave this wonderful salad.

Do try and let me know if you liked it.

INGREDIENTS:

  1. Cold Watermelon pieces – 1 cup
  2. Mint leaves – 4-5
  3. Lemon Juice – juice of half a lemon
  4. Honey – 1 tblspn
  5. Black salt – a pinch
  6. Puffed rice/ Murmure – 1/4 cup
  7. Nuts – your choice (I added chopped walnuts)

INSTRUCTIONS:

  1. Lets start with making the dressing. In a small bowl, add chopped mint leaves.
  2. Add lemon juice, honey and black salt.
  3. Whisk it well.
  4. In a salad bowl, add watermelon pieces.
  5. Pour the dressing over watermelon pieces and mix well.
  6. Garnish with puffed rice and nuts.

Enjoy. 2

BAKED SWEET POTATO FRIES

IMG_2421 - CopyHolla. Childhood is such a beautiful phase. Everything is so simple. You learn every minute. You surprise every second. In fact you are not scared to ask for appreciation. You forget the scoldings  you get after few minutes and start over. You don’t hold a grudge against anyone. You smile at every passerby. You laugh out loud when tossed high in air trusting that the person will hold you and not let you fall. You can throw a tantrum for what you want and not get mad at.  So you see, childhood is such a beautiful phase. 🙂

Today’s recipe is a kid’s delight. Not that adults can’t have it. It is a very healthy snack so anyone will love it.  Baked french fries with sweet potato.

IMG_2418 - CopyINGREDIENTS:

Sweet Potatoes – 1 cup ( cut thinly in equal sizes – french fries cut)

Mixed dried herbs – 1 tsp (Optional)

Olive oil – 1 tsp

Salt to taste

INSTRUCTIONS:

  1. Preheat oven to 232 degree Celsius for 5  minutes
  2. Line a baking tray with parchment sheet.
  3. In a bowl toss together sweet potatoes, olive oil, salt and mixed dried herbs.
  4. Spread it on parchment sheet in single layer. Do not overcrowd.
  5. Bake it for 20 minutes or till the sweet potatoes are soft and cooked and crispy from outside.
  6. Cool it for 5 minutes before serving with ketchup

Enjoy. 🙂

PS: Did you know sweet potatoes are sack full of goodness. They have disease preventing, cancer fighting and immune boosting benefits. So go on.Google around for sweet potatoes and know for yourself. Its perfect for kids lunch box or evening tea time hunger. IMG_2417 - Copy

 

 

BAIGUN BHAJA/ AUBERGINE DISCS

Hey There. I always wonder where did the vegetables get their names. I mean think of it na – Baigan or as they say in bengali – Baigun which means without any ‘gun’ or qualities. Then there is ‘Lady finger’. I mean why lady finger and why not gent finger? Then there is a range of ‘gourds’. Bitter gourd aka pavakya or karela, snake gourd aka padavalanga, ridge gourd aka turai, bottle gourd aka louki. Why “drumstick” when it is actually slender and thin and not at all drum like?

Anyways moving on to today’s recipe is this baigun bhaja. Well Brinjal needs special attention. If not used with proper spices or prepared well then this veggie is not tasty. It is said to have originated from Bengal. Brinjal is also known as ‘aubergine’ or ‘eggplant’. Phew what a name – “ahh – berrrr- gene” and “egg” + “plant”. So ideally we are eating the plant or the egg ? Did I confuse you? 🙂

There are many recipes for this simple dish. You can make your own combinations and try different flavors.

IMG_2375INGREDIENTS:

Big purple brinjals – 1

Red Chilly powder – 1 tsp

Coriander Powder – 1 tsp

Lemon Juice – 1/2 tsp

Amchur powder/ Dry Mango powder – 1/4 tsp

Turmeric Powder – 1/4 tsp

Besan / Gram Flour – 1 tblspn

Salt to taste

Oil for shallow frying

INSTRUCTIONS:

  1. Cut the brinjal in round pieces of 1 inch thickness.
  2. Soak them in water for 10 minutes.
  3. Remove them and wipe it dry.
  4. In a plate mix well chilly, coriander, amchur, turmeric, besan, salt and lemon juice to make a smooth paste. Add little water if required.
  5. Coat the brinjal pieces with this paste and keep it aside for 10 minutes.
  6. Heat a tawa with little oil for shallow frying.
  7. Once oil is hot place the pieces of brinjal and fry them on both sides till top is crispy and insides are cooked.
  8. Remove and place on tissue paper.

Enjoy it hot as snacks or as a side for rice or roti.

IMG_2375

 

PINEAPPLE CHUTNEY

Hello. Indian food culture is so vast. We not only have variety of main dishes but the sides also are the star of any platter. We excel in achar/ pickle and chutneys. So when I get order to make pineapple upside down cake there is lot of pineapple that is left out. And then I start exploring about what to do with remaining pineapple. This is a simple chutney that can be served with rotis or even idli. Kids will like it since it is sweet,tangy with a little bit spice.

1INGREDIENTS:

Oil – 2 tblspn

Bay Leaf – 1

Clove – 2-3

Cinnamon – 1 inch piece

Pineapple pieces – 1 cup

Chilly powder – 1 tbslpn

Onion – 1/2 cup chopped

Mustard – 1/4 tsp

Asafoetida – a pinch

Curry Leaves – 1 stem

Salt to taste

INSTRUCTIONS:

1. Heat oil and roast bay leaf, cloves and cinnamon.

2. Add chopped onion and saute till transluscent

3. Add chopped pineapple pieces and cook till soft.

4. A little water and cook till soft.

5. Add chilly powder and salt mix well.

6. Let it cool down. Once cooled blend everything coarsely in mixer

7. Heat oil and splutter mustard seeds.

8. Add asafoestida and curry leaves.

9. Add the chutney in and mix well

Pineapple chutney is ready to be served.

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