Hey There. So today’s let’s start with a self analysis. What kind of eater you are ? Following are some of the categories I could list out-
The fussy eater – I don’t want this, I don’t like that, I am in no mood to eat this
The orthodox eater – This is not exactly how my mother makes it, This is not the combination
The cautious eater – How many calories would that have, It looks gross would it be tasty
The simple eater – Eats what he is served without much questions
The experimental eater – Loves to try different dishes, cuisines and variations to dishes
So what kind of eater are you? Well I am a mix of simple and experimental eater. Except the allergy food and “not allowed to eat due to health reasons” food I like to eat or at least try every dish.
Today’s recipe is using an ingredient that a few years age I was unaware of. Chow – chow or chayote is a little sweet in nature when cooked. It has lots of water content. I usually make thoran of chow-chow. Go check out its nutritional value in Wiki.
This recipe is a no onion no garlic recipe.
Chow Chow – 2 medium (Peeled and chopped into thin pieces)
Coriander seeds – 1 tsp
Fennel Seeds – 2 tsp
Dry Red chilli – 2
Oil – 2 tblspn
Salt to taste
- In a pan dry roast coriander seeds, fennel and dry red chillies.
- Once cooled blend it to a coarse powder.
- In a pan heat oil.
- Saute chow-chow for a minute on high flame.
- Lower the flame and add the ground powder.
- Add salt and mix well.
- Cover and cook for another 5 minutes.
- Once the chow-chow is soft and cooked remove from flame and serve with roti or rice.
Hi. So people who know me know that I am a talker. I like to talk to people to know about their culture, style, hobbies and most importantly their food. And so it happened one Saturday morning when I came to buy veggies from the veggie van that visits my building I met a neighbor friend who was buying raw bananas. While talking I came to know about this awesome recipe known as ‘podimas’. I was curious and wanted to try it.
Raw Banana – 2
Onion – 1 medium
Green Chilli – 2
Grated ginger – 1 tsp
Grated coconut – 1/4 cup
Curry leaves – 1 stem
Coconut Oil – 1 tblspn (Preferred)
Mustard Seeds – 1 tsp
Turmeric powder – 1/2 tsp
Urad Dal – 1 tsp
- In a pressure cooker take the Raw banana with little water and pressure cook for 1 whistle. (Yes with skin on.)
- Once the pressure has settled, peel the raw banana. Using a grated with big holes grate the banana and keep aside.
- In a pan heat oil.
- Add urad dal.
- Splutter mustard seeds.
- Add finely chopped onion and green chilli and saute well.
- When the onion turns translucent add curry leaves.
- Add finely chopped ginger. Mix well.
- Now add the grated banana.
- Add turmeric powder and salt and mix well.
- Add grated coconut and mix well.
- Cook for another minute and then switch off the flame.
Serve with rice.
Hey There. How you doing? Recently when I saw nice long, maroonish, organic lady finger in my grocery store I immediately jumped to pick up a pack. Since it was packed with a cling wrap but I managed to check if they are soft and good. And they seemed fine. I could not resist the temptation to pick 2 packets.
After 2 days I fished out the packets from the fridge and after washing when I started chopping – snap. The beauties had turned hard as a stick. I know after cooking they will turn all chewy and fibrous. Never mind. I tried another one. And another. And so on. So except 2 lady fingers – rest all, both packets were now wasted.
Imagine my frustration, disappointment and mood after this happened. I had to change my plan and my mood to prepare myself to cook something else for dinner. But the gloomy and dark mood remained. That is how powerful affect food has on me. L I can rejoice on seeing fresh produce. I get upset on seeing “good outside bad inside” produce.
Anyways, today’s recipe was a result of the failed lady finger. When I dug back into my fridge and saw brinjals decided to make this dish.
Small Brinjals – 5-6
Potatoes – 2 small
Onions – 2 chopped
Tomatoes – 2 chopped
Coriander Seeds – 1 tblspn
Khus Khus – 1 tblspn
Garlic cloves -2 small
Ginger – ½ inch piece
Grated coconut – 3 tblspn
Red Chilli Powder- ½ tblspn
Cumin – 1 tblspn
Mustard – 1 tbslpn
Milk – ½ cup
Turmeric Powder – ¼ tblspn
Curry Leaves – 1 stem
Oil – 2 tblspn
- Cut the brinjals lengthwise. Cube the potatoes
- In a pan dry roast coriander seeds, khus khus, grated coconut, red chilli powder and cumin for 2 minutes. Do not brown them.
- Take it in a blender along with onion, tomato, garlic and ginger and blend them to make a smooth paste.
- In the pan, add oil.
- Once the oil is hot, splutter mustard.
- Add curry leaves.
- Add the blended masala in and mix well. Keep mixing till the oil starts leaving the sides of the pan.
- Add brinjal and potatoes and saute well.
- Add turmeric powder and mix well.
- Add salt and mix well.
- Add water and bring it to a boil. Close and let the potatoes and brinjals cook.
- Once the brinjals and potatoes are cooked add milk and keep mixing. Adjust the salt. Keep stirring for 2 minutes on medium flame.
Serve with phulkas or rice.
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.
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
- Mix mashed potato, beetroot and carrot in a bowl.
- Add cumin, pepper and salt.
- Take bread slices and spread a little butter on each slice
- Place the stuffing in between two slices.
- Add grated cheese.
- Cover with second slice of bread.
- Place it in sandwich maker and grill till nice, crispy and golden.
Serve hot with some ketchup.
Hey 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.
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
- 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)
- In a blender blend together onion and tomato.
- Heat oil in a kadai.
- Add the onion-tomato paste and saute till it starts leaving oil from the sides of the kadai.
- Add coriander, chilly, chana masala, dry mango powder and turmeric powder and mix well.
- Add the cooked chana masala and mix well.
- Let it boil for 5 minutes. Add water if required.
- Garnish with chopped coriander leaves.
Enjoy with dosa or rotis.
Hey 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?
Rice Flour – 1 cup
Boiling water – 2 cups
Salt to taste
Fresh Grated coconut – 1 cup
Sugar – 4 tblspn (you can replace with jaggery)
Cardamom powder – a pinch
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.
- Boil water.
- In a bowl take grated coconut, sugar and cardamom and mix properly. This is your stuffing.
- In a bowl take rice flour. Add salt.
- Pour little boiling water and mix with a wooden ladle.
- Pour little more water till the dough comes together to form a tight rough ball.
- When the dough is hot enough to handle use your hand to knead the dough a little.
- Make small balls.
- Wet your hands. Take the small balls in the rectangular leaf pieces and flatten it equally.
- Place a spoonful of stuffing and spread it on one half of the spread dough.
- Close the non-filling side of the dough/leaf and place it on the steamer.
- Similarly prepare other appams and place it on steamer.
- Close the steamer and let it steam for 10-15 minutes or till the dough is cooked.
- 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.
Hello. 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.
Pear – 2 big
Cinnamon – 1/4 tsp
Prunes – 2-3 (optional)
- Peel the pears. (Optional)
- Chop and blend it in a blender with cinnamon.
- 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.