BEETROOT CARROT POTATO SANDWICH

Hey There. So how have you been ? When I watch food shows and they show a whole variety of sandwiches but I wonder if our taste buds would love those sandwiches with bacon, meat, different kind of cheese and veggies.

I try to include veggies in my sandwiches. So the veggies that are usually ignored I try to include them in pastas and sandwiches. Do try out this recipe and let me know if you liked it.

1INGREDIENTS:

Bread Slices – 8

Boiled mashed potato – 1/2 cup

Cooked grated carrot – 1/2 cup

Cooked grated beetroot – 1/2 cup

Cumin powder – 1/4 tsp

Pepper powder – 1/4 tsp

Black salt – as per taste

Grated cheese – as per taste

Butter – for greasing

INSTRUCTIONS:

  1. Mix mashed potato, beetroot and carrot in a bowl.
  2. Add cumin, pepper and salt.
  3. Take bread slices and spread a little butter on each slice
  4. Place the stuffing in between two slices.
  5. Add grated cheese.
  6. Cover with second slice of bread.
  7. Place it in sandwich maker and grill till nice, crispy and golden.

Serve hot with some ketchup. 2

 

QUICK CHOLE/ CHICKPEA CURRY

1Hey there. So yesterday I celebrated my birthday. Not that it was a grand affair. But I had pre-birthday celebration when my colleagues came home for a baking class. And we baked my birthday cake. Will soon share a recipe of the same.

For today’s post is this quick version of chole masala. I need variety in my food. And dosa is a regular in any south indian home. I like to pair it up with various different options. One such wonderful combination is chole masala.

3INGREDIENTS:

Kabuli Chana – 1 cup soaked overnight

Onion – 1 big

Tomato – 2 medium

Coriander Powder – 2 tsp

Chilly Powder – 1 tsp

Chole Masala – 1 tsp

Turmeric Powder – 1/4 tsp

Dry mango powder – 1/4 tsp

Chopped Coriander Leaves – 1 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Pressure cook chana for 1 whistle and then lower the flame for 15 minutes. ( the cooking time also depends on the quality of the chana)
  2. In a blender blend together onion and tomato.
  3. Heat oil in a kadai.
  4. Add the onion-tomato paste and saute till it starts leaving oil from the sides of the kadai.
  5. Add coriander, chilly, chana masala, dry mango powder and turmeric powder and mix well.
  6. Add the cooked chana masala and mix well.
  7. Let it boil for 5 minutes. Add water if required.
  8. Garnish with chopped coriander leaves.

Enjoy with dosa or rotis. 2

 

 

ELA APPAM/ STEAMED RICE FLOUR DUMPLINGS WITH VARIED STUFFINGS

1Hey There. What I love about village life is the simplicity. Especially related to food. Modern life uses many gadgets, appliances, vessels, etc. but start of civilization began with essential few. And those were just enough. Those were healthy. Those added to the taste. Take for example mortar and pestle. Nothing can beat that taste and texture that this appliance gives to the ingredients. You may ask what I am driving at? One day my dad was plucking small aloe vera plant for me so I can grow it here in a pot. To cover the root he didn’t use newspaper or plastic cover. Instead he tore a small almost dry piece of banana leaf and wrapped it around the root. Then he tied it with another dried leaf.

This small incident left a mark in me. I felt ‘wow…that is so creative.’ My dad didn’t make use of any plastic instead he reused something from nature itself. Many of the dishes that is prepared in villages makes use of the ingredients that are available around. For example today’s ela appam or leaf appam. Rice dumplings with stuffing is wrapped in banana leaves and steamed it. Isn’t it nice and healthy?

2INGREDIENTS:

For Appam:

Rice Flour – 1 cup

Boiling water – 2 cups

Salt to taste

For Stuffing:

Fresh Grated coconut – 1 cup

Sugar – 4 tblspn (you can replace with jaggery)

Cardamom powder – a pinch

Others:

Banana leaf – place the banana leaf on flame to soften the leaf and so it doesn’t tear when folded. Cut into rectangles of equal sizes.

INSTRUCTIONS:

  1. Boil water.
  2. In a bowl take grated coconut, sugar and cardamom and mix properly. This is your stuffing.
  3. In a bowl take rice flour. Add salt.
  4. Pour little boiling water and mix with a wooden ladle.
  5. Pour little more water till the dough comes together to form a tight rough ball.
  6. When the dough is hot enough to handle use your hand to knead the dough a little.
  7. Make small balls.
  8. Wet your hands. Take the small balls in the rectangular leaf pieces and flatten it equally.
  9. Place a spoonful of stuffing and spread it on one half of the spread dough.
  10. Close the non-filling side of the dough/leaf and place it on the steamer.
  11. Similarly prepare other appams and place it on steamer.
  12. Close the steamer and let it steam for 10-15 minutes or till the dough is cooked.
  13. Serve hot. Open the individual leaves and enjoy the natural, simple and delicious appams.

VARIATIONS FOR STUFFING:

I personally do not like eating raw coconut . Hence, I try different variations and love them. Few are listed below. Do try them too.

A. Ripe Jackfruit chopped into small pieces.

B. Ripe Mango chopped into small pieces.

C. You can add your favorite halwa as stuffing e.g rava halwa

D. Make it more healthy by adding sprouted cooked green gram with jaggery and cardamom

Note: If you don’t find banana leaf at your part of the world you can skip it and still make this dish. Instead of flat appams you can make it as round stuffed balls. But the banana leaf adds a special flavor to the appam. So try getting that. 🙂 Till next time enjoy. 3

CHUNKY PEAR JUICE

1Hello. So when I could manage I try to watch movies with my friends (which is not a regular ) and after that if time permits maybe go for lunch or shopping. Now if you ask me to shop, you will mostly find me in the fresh vegetable and fruits section or the cutlery and decoration aisle.

And I am easily tempted by greens and leaves. When I see methi, palak, cheera, pudina I go bonkers. So even if I have already done my grocery shopping, even if there is no more space in my fridge, even if I dread standing in line first waiting to get the bar code stamped and then payment section I still go ahead and buy these. So last time I was shopping I grabbed few greens and then moved to the fruit aisle. Staring at me were these beautiful huge guavas and pears. I just couldn’t stop myself from picking couple of each.

So guava I ended up making finger-licking-good jam. And was wondering what to do about the pear (of course the simpler way would have been to eat them as it is). Hence this recipe. The cinnamon works wonders in this juice. The pear was OMG naturally sweet. No need of additional sugar. My son didn’t like the pulpy juice hence I extracted the juice for him and I have with the pulp. I also added some prunes to give that bite and  extra flavor.

INGREDIENTS:

Pear – 2 big

Cinnamon – 1/4 tsp

Prunes – 2-3 (optional)

INSTRUCTIONS:

  1. Peel the pears. (Optional)
  2. Chop and blend it in a blender with cinnamon.
  3. Drop few prunes and serve.

In this hot weather this juice was such a relief. Pear has lots of water hence I didn’t find the need to add additional water. 2

VEGETABLE STEW

1Hi. We are in second month of the new year and time is just flying by. Don’t you think ? Have you ever felt that your mind is blank? That there is nothing to say. I am feeling exactly that. I don’t know what to talk about. Maybe it is the weather that is fluctuating my mood.

2It is so hot even at 9 AM in the morning. Being in office we don’t realize it much but when we go out or during weekend is when we feel the heat. Today’s recipe has spices but it is not hot. It is the best side dish for Appams. A very simple yet delicious dish full of color and flavors.

3INGREDIENTS:

Beans – 1/4 cup

Carrot – 1/4 cup

Potato – 1/4 cup

Green Peas – 1/4 cup

Cardamom – 2-3

Cloves – 3-4 tsp

Black Pepper – 1/4 tsp

Cinnamon – 1 inch piece

Green Chilly – 2

Onion – 1 big

Coriander Leaves – 2 tblspn

Mustard – 1/4 tsp

Coconut milk – 1 cup

Coconut Oil – 2 tblspn

Curry Leaves – 1 stem

Salt to taste

Boiled eggs (optional)

INSTRUCTIONS:

1.Cut beans, carrots and potatoes into equal sized match sticks.

2. Pressure cook the beans, carrots, potatoes, green peas and onions with a little salt and 2 cups water.

3. In a kadai heat coconut oil.

4. Add in cardamom, cinnamon, cloves and black pepper and saute for 30 sec.

5. Splutter mustard seeds.

6. Add slit green chillies and curry leaves. Saute.

7.Pour in the cooked veggies from the pressure cook and bring it to a boil.

8. Add in coconut milk and stir continously. Do not let it boil.

9. Adjust the salt and switch off the flame.

10. Garnish with chopped coriander leaves.Add boiled eggs and serve.

This goes well with all types of appams. 4

 

 

STUFFED IDLI

1Namaste. Hello. We South Indians are very fond of our idli’s and dosas. It won’t be wrong to say that these humble dishes are world favorites. And with the growing health awareness people are experimenting with many grains that can make a good idli. Also there is a growing trend for stuffed items. There is stuffed veggies (stuffed brinjal, lady finger,etc), stuffed parcels (calzone), stuffed flatbread (parathas), etc. Hence came the stuffed idlis.

2It is a very simple recipe though. And heavy due to the stuffing. Just prepare the stuffing and when pouring out the batter put a little batter and then cover it again with batter. So it is like idli sandwich.

3INGREDIENTS:

Boiled potato – 1 medium

Carrot – 1 medium (chopped finely)

Green Peas Frozen – 1/2 cup

Cumin Seeds – 1/4 tsp

Onion – 1 small

Coriander Powder – 1.5 tsp

Chilly Powder – 1 tsp

Lemon Juice – half a lemon

Oil – 1 tblspn

Salt to taste

Idli Batter

INSTRUCTIONS:

  1. Grate boiled potatoes and keep aside.
  2. In a kadai, heat oil.
  3. Crackle cumin seeds and add onions.
  4. Saute onions till translucent.
  5. Add carrots and green peas. Add 1/4 cup water and let the carrot and peas cook.
  6. Once the carrot and green peas are cooked let the water evaporate. (just keep sauteing without lid till the water disappears.
  7. Add coriander powder, chilly powder and salt and mix well.
  8. Add grated potatoes and mix well.
  9. Take it off the flame and add lemon juice and mix well.
  10. In Idli maker boil little water. Grease the idli plates well.
  11. Pour a little batter on the idli wells. Fill it only till 1/3 of the well.
  12. Place a little stuffing on the poured batter.
  13. Pour another spoonful of batter on top.
  14. Likewise fill all the idli wells and steam it.
  15. Once cooked remove the idlis and serve with coconut/tomato chutney.

This is a good tea time snack too. Cut it into small pieces and serve it for your kids lunch box along with tomato chutney.4

 

HONEY ROASTED CARROT STICKS

Hello There. I know its been a while since I posted something. But to speak frankly I am super busy these days. There are increased number of professional and personal commitments. But I am not complaining. I love being busy. I love not having idle time. Only thing that I hate is missing out on mother-son time. But nevertheless I catch up on it.

To write today’s content I was wondering how many carrot dishes I have in my blog. And I was surprised since there are many. There is a cake, chutney, sabji,  halwa, idli. In all of these carrot if the hero.

1Well this is also carrot dish. More like a snack. When I am at home I make an attempt to make fresh, hot and healthy dishes. Most of the time having healthy food from office is next to impossible. Or else you need to pack it and eat it cold. So I focus to eat healthy food whenever at home.

Like many kids (and me ) my son is also fussy about carrots. If it is there in a spoon of pulav he will remove that carrot and eat only the rice. Now I am an ardent fan of MasterChef. In MasterChef Australia almost all the seasons contestants bring up dishes that has honey roasted baby carrots or beets.  I thought well, so what if we don’t get baby carrots. We get carrots right. So I prepped up the carrot sticks and made this yummy snack.

I bet your kids will love it too. It has soft interior and crispy skin.

2INGREDIENTS:

Thin Carrot Sticks – 1 cup

Honey – 2 tblspn

Butter – 2 tblspn (If it is for you and you are health conscious then replace butter with olive oil)

Pepper Powder – a pinch

Dried Mixed herbs – a pinch (Optional)

Salt to taste

INSTRUCTIONS:

  1. Drop carrot sticks in salted boiling water and cook till tender. Drain and keep aside.
  2. In a non-stick pan add butter and honey and mix well.
  3. Add the carrot sticks and mix well till the honey butter is coated well on carrots.
  4. Roast it on low flame and occasional stirring till a nice glaze is visible on carrot sticks.The liquid sauce will be gone as the sauce will stick to the carrots.
  5. Adjust salt and add pepper powder.
  6. Add mixed herbs and mix well.

Serve.

I am sure this will be a hit with your kids too. Do let me know how it turned out for you.3