ALOO MATAR SUKHI SABZI/ POTATO GREEN PEAS SIDE DISH

1The advantage of growing up in North India with South Indian origins is the vast cross cultural knowledge you gain. The food speaks a lot about culture and place. For example have you wondered why Punjabi cuisine is so heavy? With loads of butter on parathas, lassi and chicken Punjabi cuisine is heavy on stomach. The kind of work you do decides the kind of food you should eat. For the farmers who toiled hard in the sun this type of heavy food was required.

Taking Kerala as an example. Being coastal region you will find the cuisine seafood oriented. Also, coconut plays an important role in Kerala cuisine. The root vegetables that is cultivated here – kappa (tapioca), chena (yam), etc. have prominent and authentic dishes to their name. These dishes provide the essential fiber to the body and provided a complete meal along with the coastal dishes.

Coming to today’s recipe, it is a major hit with rotis. A quick to prepare side dish that is perfect to carry for your lunch box. This is no onion, no garlic and no ginger version.

2INGREDIENTS:

Frozen green peas – 1 cup

Potatoes – 2 medium

Cumin Powder – 1 tsp

Coriander Powder – 1/2 tsp

Chilly Powder – 1/2 tsp

Amchur/ Dry mango Powder – 1/4 tsp

Coriander Leaves – 2 tblspn

Oil – 1 tblspn

Salt to taste

4INSTRUCTIONS:

  1. Heat a kadai with oil.
  2. Once oil is hot add cubed potatoes and saute on high flame.
  3. Add frozen green peas ( I add it in water and drain it) and mix well.
  4. Keep stirring so it does not burn.
  5. Now add cumin, amchur, coriander and chilly powder and mix well. Add 1/2 cup of water and lower the flame. Add salt and close and cook.
  6. When the potatoes are cooked, cook out the extra water if any on high flame.
  7. Switch off the flame and garnish with coriander leaves.

Pack it in your lunch box and enjoy. 3

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MASALA OATS

img_1444Hello There. Its a new week and new beginnings. I have seen a huge difference in the way people perceive food these days. People are becoming more health conscious. The original recipes are getting a healthy twist. Deep frying is replaced with air frying. White sugar is replaced with brown sugar.

Anyways lets begin this week with this yummy masala oats. Indians cannot do without masala. We need our food to be a little bit spicy and tangy. I don’t buy flavored oats. Instead I make at home. This is one such recipe.So let’s get cooking.

INGREDIENTS:

Oats – 1 cup

Onion – 1 small

Tomato – 1 medium

Garlic – 2

Ginger – 1/4 tsp

Turmeric Powder – 1 pinch

Cumin Seeds – 1/4 tsp

Chilly Powder – 1/2 tsp

Coriander Powder – 1/4 tsp

Sugar – 1 pinch

Pepper Powder – a pinch

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat oil in a kadai.
  2. Crackle cumin seeds.
  3. Add chopped onions and saute till translucent.
  4. Add garlic and ginger.
  5. Saute till raw smell leaves.
  6. Add chopped tomatoes and cook till mushy.
  7. Add turmeric, chilly and coriander powder and mix well.
  8. Add sugar and salt and mix well.
  9. Switch off the flame.
  10. Take this mixture in blender and puree it.
  11. Take the pureed mixture and add 1 cup water to it.
  12. Add the oats and cook.
  13. Add more water if you like it thin.
  14. Adjust salt and switch off the flame.
  15. Sprinkle little pepper powder.
  16. Serve hot.

Hope you will try and like it. Have a great day ahead. img_1443

KUNDROO/TINDORA FRY/ KOVAKKA FRY

1Simple is beautiful. Do you realize how we as a generation is moving back to where we came from. Take fashion for instance. Saree is the ‘in’ thing now. Accessories like ‘jumka’ is the ‘in’ thing now. Flat sandals are the ‘in’ thing now. Take food industry. People are customizing the authentic/ original recipes and giving it a twist without loosing the main essence. People are going back to simple living. People are buying cars but to avoid traffic people avail metros or buses or car pool. People are not interested in big houses instead want a cozy and warm home. I think this is a good change. Materialistic happiness does not last long, don’t you think?

Today’s recipe is also a very simple recipe. It is made from a very simple ingredient. In north we call it as ‘Kundroo’. It is also known as ‘Tindoora’ or ‘Coccinia’. We used to have this plant in almost every home that is interested in kitchen gardening. It does not have much maintenance. It has medicinal value and is rich in beta-carotene.

This recipe is usually a part of a lunch meal.

INGREDIENTS:

Tindora – 1 cup

Pepper Powder – 1 tsp

Oil – 1 tsp

Salt to taste

INSTRUCTIONS:

  1. Wash and wipe the tindora dry.
  2. Slit it lengthwise.
  3. In a non-stick pan, heat oil.
  4. Once hot, add the tindora.
  5. Saute on high heat for a minute.
  6. Add 2 tblspn water, close and cook on low flame.
  7. Once it is cooked add pepper powder and salt and mix well.
  8. Continue sauteing for 2 more minutes.

Serve with rice. 2

ARBI TIKKI/ TARO ROOT CUTLET +WHAT MY 2 YEAR OLD TAUGHT ME

4Do you know who are the great teachers of this world? Kids and nature. Both are innocent but have a vast knowledge. Both are like wet clay and ready to be molded the way you want still have their distinct personality.

I always worry about being a good mom. When not to scold too much and when not to pamper too much. But then I realized. It is not we who should be teaching them but rather we should be learning from them. Our kids are our reflection. We are the mirrors. What they see us doing they will copy it as it is. Period. They won’t remember or want to follow what we tell them to do. Instead they will follow what we are. When we are upset the kids seems to sense it and tend to irritate us more. However, if we are happy they share us their brightest smile too. When they are hurt instead of scolding and getting scared if we console them immediately that would stop their crying. Later we can explain them what is expected out of them. Well I am not an expert at these things but I can only say out of my experience. Of course some disciplining also helps.

So today’s recipe is a tiffin box recipe. It is inspired from Sanjeev Kapoor’s recipe. I love taro root. For that matter I love all root vegetables. This tikki is crispy from outside and soft melt in the mouth from inside. Do try this recipe and give your regular potato tikki a rest.

3INGREDIENTS:

Taro Roots – 1 cup ( boiled and peeled)

Chilly powder – 1 tsp

Cumin Powder – 1/4 tsp

Fennel Powder – 1/4 tsp

Dry Mango Powder – a pinch

Oil to shallow fry

Salt to taste

2INSTRUCTIONS:

  1. In a pressure cooker, add washed taro roots and pressure cook for 1 whistle.
  2. Once the whistle settles , drain and peel the taro roots.
  3. Mash them finely.
  4. Add all the powders and salt and mix properly.
  5. Heat a tawa with oil.
  6. Make small balls and then flatten it on your palm.
  7. Place the tikkis on the tawa and fry till golden.

Enjoy these bites with chutney of your choice.1

 

 

 

CHICKEN SAUSAGE STIR FRY

Hi There. Hope you all are doing good. Well I am back after a short vacation and guess what you are out of your grocery or need something that does not involve much cutting, chopping, grating and blending. But today I have something else for you readers. My take on ‘fear’.

3I think many of us don’t wish to take chances due to fear. Fear that we may not succeed. Fear that we may be wrong. Fear that we will be laughed at. Fear that we won’t get back up. Well I have news for you. Everyone feels the fear and nervousness. I had a friend in school who used to be very active in giving speeches, extempore, debates, etc. I always stared at her face whenever she was about to go on the stage. I could feel her nervousness but when she starts talking on stage its like magic. Like she’s been doing it since she was born. That’s how I realized that only by facing our fears can we overcome them. By that I don’t mean to jump at every situation and make an attempt at bravery. Judge the situation well and go by your instinct.

Anyways, today’s recipe is made from chicken sausages. I didn’t start using sausages until recently. I found them very handy when you have just reached from out of town and falling short of grocery. This frozen food is very convenient although better not to use it often since it has got loads of salt, nitrates and fat content. I have used it maybe twice only.

2INGREDIENTS:

Chicken Sausages – 1 cup chopped ( I had pepper chicken sausage)

Onion – 1 medium

Coriander Powder – 1/2 tblspn

Chilly Powder – 1/2 tblspn

Kasuri Methi – 1 tsp

Lemon juice – 1/2 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Chop sausages and onions.
  2. Heat oil in kadai.
  3. Add onions and saute till translucent.
  4. Add sausages and saute till slightly browned.
  5. Add coriander powder and chilly powder and mix well.
  6. Add salt if required and take it off flame.
  7. Add lemon juice and kasuri methi and mix well.

Serve hot with rotis. 1

 

 

PUMPKIN SOUP

2I never thought I would be posting soups recipe. The only reason is soups are not my personal favorite. The only soups I order in restaurants is the tomato soup or hot and sour chicken soup. But recently I have this new found love and respect for soups. They are not only flavorsome but also very soothing to the stomach. Sometimes I use them as my side curry for hot chapathis.

These days I have a new mantra. Don’t reject until you have tried it. Many dishes that have been mediocre in my list or to my liking are now matching up to my taste. My mother when she sees me gorging on some side dish she prepared, she smiles and says that as a kid I simply refused to eat this. I guess people change and so do their taste.

Anyways coming to today’s recipe, this is one quick soup. Whenever I am under weather I make this soup. In US, pumpkin holds not only culinary significance but also traditional value. Halloween is incomplete without pumpkin decorations. Pumpkin also finds its place in many folklore and fairy/fiction tales aka cindrella, harry potter. And Thanksgiving is coming up and soup is a must. Do try this and let me know if you liked it.

3INGREDIENTS:

Pumpkin – cubed 1 cup

Onion – 1 medium

Garlic – 2 cloves

Butter – 2 tblspn

Dried Mixed herbs – 1/4 tsp (Optional though I would strongly recommend this)

Water – 1.5 cups

Black pepper powder – 1 tsp

Salt – as per taste

INSTRUCTIONS:

  1. Heat butter in a pressure cooker.
  2. Add chopped onion and garlic and saute well.
  3. Saute till the onions have become translucent and the raw smell of garlic disappears.
  4. Add chopped pumpkin and saute well.
  5. We are looking for slight brown color on the pumpkin.
  6. Add water, salt and mixed dried herbs and close the pressure cooker.
  7. Pressure cook for 2 whistles and switch off.
  8. When the pressure has settled, blend the contents to a smooth paste.
  9. Add more water based on the consistency you desire.
  10. Add pepper powder and mix well.

Serve hot with croutons.1

 

CHEERA SOYA THORAN/ AMARANTH SOYA THORAN

3Cooked amaranth leaves are considered to be excellent source of Vitamin A, C, Calcium, Manganese and folate. In Kerala amaranth leaves are regular as thoran for rice. We cook with both red and green amaranth leaves.

So one Saturday when I chopped up amaranth leaves I realised it was very less for atleast lunch time. I would either have to make another side dish or think of something to do with this amaranth leaves to increase its volume. Hence, I decided to add soya nuggets and give it another texture. It not only added up to the volume but also gave it a different twist to the taste.

1INGREDIENTS:

Amaranth Leaves – 1 bunch

Soya Nuggets – 1 cup (soaked in hot water for 15 minutes and drained)

Cumin Seeds – 1 tsp

Grated coconut – 1/2 cup

Green chilly – 2-3

Garlic – 2 cloves

Turmeric Powder – 1/4 tsp

Mustard seeds – 1/2 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat a kadai with oil.
  2. Once oil is hot splutter mustard seeds.
  3. Add chopped amaranth leaves and saute well.
  4. In a blender, roughly blend soya nuggets. Transfer them to the kadai.
  5. In the blender add coconut, garlic, cumin, green chilly and turmeric powder and blend nicely.
  6. The amaranth leaves will start leaving water. Once the water has reduced add the contents of the blender and mix well.
  7. Add salt and mix well.
  8. Cover and cook on low flame for 5-6 minutes. If you think the bottom of the kadai is burning add a little water.

This goes very well with hot rice. 2