BESAN CHEELA

Hello there. You may be wondering where am I these days. Well I am very much here. But no matter how deeply I want to dedicate time for my blog I am unable to find time between all the chores and duties of the day. So I am like headless chicken running around completing one task after another. Many changes coming in, many discussions happening and many things moving. But cooking can never take a back seat, can it?

So if you are already following me on Instagram then you will know that I am posting delicious pictures of dishes almost on a daily basis.

2Today’s recipe is Besan cheela. It is a very famous dish from northern India. It is another and instant version of dosa. Made from gram flour and veggies this is a healthy breakfast or snacking option. Gram flour is a staple grocery item in every household in north India. It is used in so many ways. It is healthy and fills up your stomach.

3INGREDIENTS:

Besan/kadala Maav – 1 cup

Finely Chopped onion – 1/2 cup

Finely Chopped Tomato – 1/4 cup

Coriander powder – 1 tsp

Chilly Powder – 1 tsp (or you can replace with chopped chilly)

Cumin Powder – 1/4 tsp

Asafoetida powder – a pinch

Coriander leaves – 2 tblspn

Soda – a pinch

Oil for pan frying

Salt to taste

INSTRUCTIONS:

  1. In a bowl sift in besan.
  2. Add chopped onions, tomato, coriander leaves, chilly powder, coriander powder, cumin powder, asafoetida and salt and mix well.
  3. Pour in water little by little to make a thick dosa like batter.
  4. Add in soda.
  5. Heat a non-stick griddle or tawa.
  6. Grease with some drops of oil.
  7. Pour a ladle full of the batter and spread lightly.
  8. Flip when holes start appearing on top.
  9. Once both sides are cooked remove the cheela on a plate.

Serve hot with chutney. I served it with my amla murabba.

Till next time eat healthy and stay happy. 1

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VARUTHARACHA MUTTON CURRY/ ROASTED COCONUT MUTTON CURRY

Hello There. So I am back after a short intended break. Well, I have been visiting Bangalore with few friends from my office. All we did was shop and eat, eat and shop. Well we thought we would enjoy shopping but as it turned out we were tired very early on. I was not aware of the best places to go prop shopping for my photography but still I managed to do some. Ban

Bangalore weather unlike Kerala weather is only hot and not humid. So, in Bangalore you may not sweat despite the heat. I needed this much awaited break and it was totally worth it.

Today’s recipe I was planning to post on Easter. But since I was travelling couldn’t post it. When you have guests at home or you are lavishly cooking then try this recipe and it is definitely gonna be a hit.

img_2386INGREDIENTS:

Mutton – 1/2 kg

Grated coconut – 1/2 cup

Coriander Seeds – 1 tblspn

Fennel Seeds – 1 tsp

Dry Red Chilly – 2-3

Shallots – 3-4 chopped

Cloves – 3-5

Cinnamon – 1/2 inch piece

Pepper cloves – 1 tblspn

Curry Leaves – 1-2 stem

Turmeric powder – 1/4 tsp

Coriander leaves – 2-3 tblspn

Asafoetida powder – 1/4 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pressure cooker, take cleaned mutton pieces with 1-2 cups of water, salt and turmeric powder and pressure cook for 4-5 whistles.  ( Or after first whistle, lower the flame and cook for 15-20 minutes).
  2. In a pan, roast grated coconut.
  3. Once it is lightly brown add pepper, fennel,  cinnamon, shallots, curry leaves, cloves, red chilly and coriander seeds and saute till nicely roasted and equally brown.
  4. Let it cool down.
  5. Blend it in a mixer and blend to get smooth paste.
  6. Once the pressure is settled open the pressure cooker.
  7. Pour the coconut paste into the pressure cooker and mix well.
  8. Add water and salt to adjust the consistency. Boil it once again. Add chilly powder if required. Switch off the flame once your desired level of thickness is achieved.
  9. Heat oil in a pan.
  10. Splutter mustard seeds.
  11. Add curry leaves.
  12. Add asafoetida powder and mix well.
  13. Transfer this onto the pressure cooker and mix well.
  14. Garnish with coriander leaves.

Enjoy with rice or rotis. Goes well with both. img_2385

 

 

 

 

BREAD PAKODA/ BREAD FRITTERS

4Hey There. A real quick post today. Rain is playing hide and seek. So whenever it rains make this quickie snack if you are at home. Well I made this snack for my little one’s lunch and since we were on team outing I took it for my friends too. Use your leftover bread for this snack.

1INGREDIENTS:

Sweet Bread – 4-5 slices

Rice Flour – 1/4 cup

Besan/ Gram Flour – 1/2 cup

Chilly powder – 1/4 tsp

Ajwai/ Carom Seeds – 1/4 tsp

Turmeric Powder – a pinch

Cooking Soda – a pinch

Salt to taste

2INSTRUCTIONS:

  1. Take out the bread slices and cut into equal squares. I cut out and discarded the edges too but that optional.
  2. Take rice flour, gram flour, ajwai, chilly powder, turmeric powder, soda and salt and mix well. Add little water to make a thick paste. Make sure there are no lumps.
  3. Heat oil in a kadai for deep frying.
  4. Dip the bread slices in batter. Drop them in hot oil and fry till it is nice golden brown and crisp.
  5. Discard the small batter pieces that might fallen in the oil or it will burn and leave a bad flavor in oil.
  6. Serve with ketchup.

Enjoy. 3

 

BAIGAN BHARTA/ ROASTED BRINJAL/ AUBERGINE SPICY DISH

1Hello. So I love all things roasted. I mean I think so…Roasted potato, roasted sweet potato, roasted brinjal, roasted cashew, roasted tomato,etc. I mean the person who might have invented this brilliant idea must be a genius. Roasting gives a earthy flavor to the ingredients which is not only healthy but also yummy.

So this recipe is roasted brinjal/ aubergine. The brinjal considered is the big ones since it has more flesh. I have also mentioned the variations you can try with this recipe.

2INGREDIENTS:

Brinjal – 2 big

Onion – 1 big

Tomato – 2 big

Chilly Powder – 2 tsp

Roasted cumin powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1/2 tsp

Ginger – Garlic Paste – 1 tsp

Coriander Leaves – 2 tblspn chopped

Lemon Juice – 1 tsp (optional)

Oil – 2 tbslpn

Salt to taste

INSTRUCTIONS:

  1. Roast brinjals on direct flame. You can place the brinjals on stove and keep rotating them within every 2-4 minutes till every side is charred and roasted.
  2. Take a bowl of room temperature water and a plate. Takethe roasted brinjals on another plate.
  3. When the brinjals are hot enough to handle with hands start peeling the charred skin.
  4. The soft inner flesh is what we need. Remove the flesh and place them in the clean plate.
  5. Dip you fingers in water to clean your hands of small charred bits and continue peeling and removing the flesh.
  6. If you are using tender brinjals then the seeds will be soft and can be digested. Hence it need not be discarded. However, if you have dark and more seeds then discard it as it will be bitter to taste in the dish.
  7. Now you got the tender roasted flesh of the brinjals.
  8. Heat a pan with oil.
  9. Add chopped onions and saute till translucent.
  10. Add ginger-garlic paste and saute till the raw smell leaves.
  11. Add chopped tomatoes and close and cook till the tomatoes are cooked and mushy.
  12. Once the tomatoes are mushy and starts leaving oil from the sides of the pan, add chilly, coriander, garam masala, cumin powder and salt and mix well.
  13. Add the roasted brinjal flesh and mix well to make a smooth paste.
  14. Saute for 2 -4 minutes and then switch off the flame.
  15. Optionally add lemon juice and mix well.
  16. Garnish with chopped coriander leaves. (Highly suggested)

Enjoy it hot with phulkas. I enjoyed it with beetroot phulkas and it was so yummmmmmmm…………

NOTES:

Sometimes we get less amount of brinjal flesh and the dish won’t suffice the whole family. Hence you can make the following additions:

  1. You can add boiled mashed potatoes as it will give nice texture and volume to the dish.
  2. You can add cooked green peas. It will not only raise the volume of the dish but also provide a different taste and texture.
  3. You can also add roasted pumpkin but make sure you increase the spiciness to adjust your taste buds since pumpkins would add to the sweetness also.

Go ahead. Let me know if you enjoyed this post. Till next time see ya…3

 

CHEESY SPINACH SPAGHETTI

3Hey There. We humans categorize almost everything. Be it our dressing style or working style or even food style. So if it rains we crave for deep fried snacks or chips and if its winter we crave for soups. Then in summer we crave for ice creams and cold drinks. For busy mums like me we like to prepare quick one pot dishes like pulav or keep it simple with a quick stir fry with phulkas. For people who like elaborate meals will cook up a storm right from starters to dessert. Moody people will cook dishes as per their taste buds to cheer them up while health conscious people will try to include at least 1 teaspoon of health in unhealthy recipe.

1So you see we categorize everything and anything. And it suits me too. 🙂 So this recipe is health + taste + interesting. Even if you are not a big fan of spinach you will like this dish since its almost negligible with respect to taste here. So go ahead and make this yummy cheesy pasta.

4INGREDIENTS:

Spaghetti – 1 cup ( I used wheat pasta)

Spinach – 1/2 cup chopped

Garlic – 2-3 finely chopped

Black Pepper Powder – 1/4 tsp

Processed cheese – as per taste

Olive oil – 1 tblspn

Salt as per taste

INSTRUCTIONS:

  1. Boil spaghetti with salt and little olive oil as per package instructions.
  2. In a pan heat olive oil.
  3. Toss in chopped garlic and saute till light brown.
  4. Add chopped spinach and toss till they are cooked.
  5. Add drained spaghetti directly into the pan and mix well. Adjust the salt.
  6. Grate cheese as per your liking. Close with a lid so the cheese melts for a minute.
  7. Mix well and serve hot.2

SHAHI PANEER/ COTTAGE CHEESE IN YOGURT GRAVY

Hello World. So its Lent and that’s why you are seeing mostly vegetarian dishes on blog these days. And its summer. Heat is unbearable. Under the fan too I am sweating. Unless I am in AC the heat is unbearable. The heat plays with your mind. You tend to be moody and sensitive. Even food can make or break your day.

The last couple of weeks I have been experimenting with baking and baking related stuffs and failing miserably. I feel horrible of wastage. Wastage of effort, time, money, ingredients and good mood. But if you have to learn something you will make mistakes. Hence not loosing heart.

Today’s recipe is one delicious dish of paneer. I am not a big fan of paneer. Hence, whichever paneer dishes I prepare it has to be tasty if I have to eat. This one seemed to fit the bill. I got it for my office friends and they just loved it.

I don’t like paneer and moreover I don’t like raw paneer. I mean I have to toast it some way for me to even taste it. So I grilled it in my sandwich maker. You can grill it in grilling pan too. If you have none of these then you can just toast it on a tawa too.

It does taste good so please do go and try it out.

1Adapted from here

INGREDIENTS:

Paneer – 100 gm ( slit lengthwise)

Cashew – 4-5

Sunflower Seeds – 1 tblspn (Optional)

Onion – 1 big

Yogurt/ Curd – 1/2 cup

Cumin/ Jeera – 1 tsp

Red Chilly Powder – 1 tsp

Turmeric Powder – 1 tsp

Garam Masala – 1/2 tsp

Green Cardamom – 1-2

Back Peppercorn – 2-3

Cinnamon – 1 inch piece

Dry red chilly – 2-3

Asafoetida/ Hing – a pinch

Ginger – garlic paste – 2 tsp

Oil – 1 tblspn

Salt to taste

Chopped Coriander leaves – 2 tblspn

2INSTRUCTIONS:

  1. Toast paneer with a little ghee. Keep it aside.
  2. Boil chopped onion, cashew and sunflower seeds with little salt in water until the onion is cooked and cashews are soft.
  3. Once cooled strain and make a smooth paste of the onion-cashew-seeds.
  4. In a pan heat oil.
  5. Toast cumin, cinnamon, red chilly, cardamom, pepper for a minute.
  6. Add asafoetida powder and mix.
  7. Add ginger – garlic paste and mix well till the raw smell leaves.
  8. Add the onion-cashew-seeds paste and mix well for 1-2 minutes.
  9. Add turmeric powder, red chilly powder and garam masala and mix well.
  10. Whisk the curd so there are no lumps. You can also blend it in blender.
  11. Add the curd in and stir continuously.
  12. Add 1/2 cup water and stir continuously. (you can use the strained water from the onion-cashew-seeds)
  13. Adjust salt and stir continuously till it thickens.
  14. Add the paneer pieces and mix well for 1 minute.
  15. Switch off the flame and garnish with coriander leaves.

Enjoy with hot phulkas

Note:

  1. The onion and cashew provided a little sweetness to the curry. Adjust the spices according to your taste.
  2. You can cut the paneer into small pieces after it is grilled. I chose to keep the lengthy pieces as it is.
  3. Keep stirring the curry after you add curd or it will curdle. 3