Moong Dal Idli

Idli is one of the traditional Indian breakfasts that is guaranteed to give you that instant energy boost, thanks to its carbs content. While we have many options around for Idlis, using Idli rice, raw rice, Millets, let's try one with Green gram. I have used whole Green gram in this for added goodness.

The batter needs to ferment, as with any Idli batter. If you are going to make this at nite, then grind the batter in the morning itself. Best for use within a day.
Serve with this Carrot-Cabbage Chutney

MOONG DAL (GREEN GRAM) IDLI

Soaking time: 6-8 hours

Fermentation time - 6 -8 hours

Serves - 20 idlis approx

Ingredients:

Whole Green gram (Sabut Moong dal) - 1 cup

Whole Black gram, without husk (Dhuli sabut Urad dal) - ¼ cup

Green Chili -1, medium

Ginger - ½ inch piece

Salt to taste

Fenugreek (Methi) seeds - ¼ tsp

Method:

1. Soak the moong dal overnight. Soak the urad dal along with methi seeds for 2 hours before grinding the batter. 

2. In a mixer jar, add the moong dal with a little water, green chili and ginger and grind till you get a frothy batter. Remove to a bowl.

3. Now add the urad dal + methi seeds to the mixer and grind to a smooth and frothy batter, as for idli. Add this to the ground moong dal, add salt to taste, mix well and leave to ferment for 6-8 hours.

4. Apply oil to idli plates, pour ladle-ful batter into each pocket and steam cook for 15 mins or till done. If you wish to add veggies to this, add it just before making idlis.

Serve hot with red chutney or Carrot-cabbage chutney

Stuffed Atta Pancake

Weekday nights are the most challenging of all. What to make that will be jhatpat and healthy too? Something different than the regular fare yet not requiring too much work?
Rehash a bit of the usual with a little unusual. Here's a quick and easy to make Stuffed Atta Dosa /Pancake/Cheela made interesting with some veggies.

STUFFED ATTA CHEELA/DOSA

Ingredients: 

For the batter: (Makes about 15 medium dosas)

1 cup whole wheat flour

1/2 cup semolina
1/2 cup slightly sour curds

2 tbsps Carrot, finely chopped

2 tbsps Capsicum, finely chopped

2 Green chilies, finely chopped

1 medium Onion, finely chopped (optional)

1 tsp Curry powder or Garam masala

1/2 tsp Chili powder

1/4 tsp Turmeric powder

Salt to taste
Water as required

For the stuffing:

1 cup Grated Paneer
1 medium onion, finely chopped

Salt to taste

Idli chili powder, to taste OR Garam masala

Any other chopped vegetables of choice

Fresh coriander, finely chopped

Method:

1. Prepare stuffing of choice.. Chose grated paneer seasoned with Idli chili powder.

2. For the batter, mix wheat flour with semolina + finely chopped capsicum, carrots, green chilies and onions.

3. Add garam masala, chili powder, turmeric pwd and salt to taste.

4. Make a medium thick batter (dosa consistency) using thecurds(better if sour) and sufficient water as needed. Rest for 10 mins.

5. Heat pan, pour a ladle-ful of batter and cook on both sides using little oil till golden brown. Transfer to a plate.

6. Place stuffing on one end and roll. Cut into desired lengths or keep as a whole and serve hot.

Oats-Choco Toffee (Chikki)

Another healthy recipe, that's a great snack on the move for young and old alike...

CHOCO-OATS TOFFEE

Ingredients :
Melted dark chocolate - 2 tbsps
Jaggery - 1 cup
Clarified butter / ghee - 1 tbsp
Toasted Sesame seeds - 2 tsps
Toasted, crushed Kelloggs Oats - 2 tbsps
Toasted, crushed mixed nuts - 1/4cup
Cinnamon / clove powder - a pinch (optional)

Method : 
1. Add ghee to a microwave-safe glass bowl and micro on high for 30 seconds or till ghee is melted.

2. Add the jaggery to the bowl and micro on high for 2 mins, remove stir once and micro for a minute more. You should see bubbles forming on the surface. Remove.

3. While the jaggery is still hot, add the mixed nuts, sesame seeds, oats and mix. Quickly add in the chocolate syrup, stirring all the while and finally the cinnamon/clove powder, if desired. If the mix starts to harden, micro for 30 seconds.

4. With the mix still runny, pour it onto a greased baking tray, steel plate or a silicone sheet, let set for a bit, then cut into desired shapes before the toffee or chikki hardens completely. Alternately one can pour the mix into mini chocolate moulds too as I have done. Let cool and harden.
Un-mould and store in air-tight containers in a cool place.

Mixed Vegetable Tikka

              For a nation that takes its food and colours very seriously...Holi is one such festival; where there is a perfect combination of both, colours and colourful food!! Here's a spicy 'Holi'day snack idea that you can relish with your family and friends after all the fun. 

MIXED VEGETABLE TIKKA

Ingredients :
Vegetables of choice (diced into large pieces) - Cauliflower, Red, Green and Yellow bell peppers, Broccoli, Onion, Zucchini
Paneer (large cubes) 
Tofu (optional) - cut into large cubes
Marination :
Curd (as drained as possible)- 1/2 cup (Increase quantity according to amount of vegetables you will marinate in one batch)
Roasted gram flour (Besan) - 1 tbsp
Garam masala powder - 1.5 tsps
Salt to taste
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1 tsp
Red chili powder - 1 tsp
Fresh coriander leaves - 1 few

Method :
1. Blanch cauliflower and broccoli florets in boiled water along with turmeric. Drain and wash with cold water. Keep aside. 
2. Blend together ginger-garlic, 1 tbsp curd, gram flour and coriander leaves. Add half the remaining curds, salt to taste, chili powder, turmeric powder and whisk well.  Divide this mixture into 2 bowls - one for the vegetables and one for paneer/tofu. 
3. Drop in the veggies and gently mix to coat them evenly with the marination. Leave aside for 20-30 mins. Do the same with the paneer/tofu cubes.

4. Heat a grill pan and pour a little oil. Using long skewer sticks, pierce and arrange the vegetables and paneer/tofu pieces alternately as desired. Place gently on the grill pan and let cook on medium flame till golden brown on all sides. 
Another option is to arrange them on a baking tray, brush with oil & grill at 180 deg C till done.

5. Remove and drain excess oil. Using a fork, carefully transfer the tikka on to the serving plate, or serve with the skewers intact too! 

Serve sizzling hot Tikka with green chutney and ketchup with some sliced onion on the side.

Eggless Choco-Chip Cupcakes (Micro)

            Microwave Baking is a blessing for many in many ways..in terms of time, mainly. If you are a person who likes to use their Micro for more than just re-heating then I am sure you have invested in a variety that offers combination controls. Though it can never replace the conventional oven, those pressed for time will still swear by the wonders they can get their microwave ovens to do :)
           Our theme for the 30th Bloghop was anything Microwave, so that would be cooking, baking, grilling, et al. I chose a simple, yet delectable Choco Chip Cupcake. Ready in minutes, this will rarely survive beyond one tea-time session :)

EGGLESS CHOCO-CHIP CUPCAKE

Ingredients :
Refined or wheat Flour - 2 ½ cups
Baking Powder - 1 ½ tsps
Soda Bicarbonate - 1 tsp
Salt - a pinch
Cocoa powder - 2 tbsps
Powdered Sugar - 2 cups
Softened Butter - ¾ cup (170 gm), 
Fresh curds (as drained as possible) - 1 cup at room temp
Warm Milk - ½ cup
Vanilla Essence - ½ tsp
Chocolate Chips - 1/4 cup

Method : 
1. Sift together the flour, baking powder, baking soda, cocoa powder & salt into a ckean bowl. 

2. In a separate bowl, whisk together butter, sugar, curds and milk till well blended. 

3. Add in the sifted flour mix and gently cut and fold. Finally add the vanilla essence and chocolate chips and give it a final folding.

4. Pour into cupcake moulds and bake in the microwave at 200 deg C for 7 minutes (Used a combination oven and Micro+Convection mode) followed by 4 more minutes at 170 deg C. Check with a toothpick or clean knife if done. 

5. Remove from the oven, let cool a bit before unmoulding. Your yummy cupcakes are ready :) 

Aloo Poha

                Aloo Poha, quite arguably one of the more popular Indian breakfast, or snack dish for that matter, is a humble preparation that's immensely satisfying. There are innumerable varieties to be found, and the flavour and ingredients vary from even household to household!!
                I add here a pretty basic recipe which can be developed in any way one prefers. Sticking to my mantra of less white and more brown, I used Brown Poha or flattened rice for this recipe. Both the thick and semi-thick ones can be used. The paper thin variety might not yield that great a result. If the brown version is not available, use the white one.

ALOO POHA

Ingredients :

Sesame or Olive oil - 1.5 tbsps
Mustard seeds - 1/4 tsp
Cumin seeds (Jeera) - 1/2 tsp
Slit green chilies - 1 big or 2 medium
Potato - 1 medium (diced)
Turmeric powder (haldi) - 1/2 tsp
Salt to taste
Brown Flattened rice or Poha (Chivda, Aval) - 1 cup
Chopped coriander leaves
Juice of 1 lemon

Method :

1. Wash the poha to remove impurities and soak in about half the quantity of water for 10 minutes or just before beginning the preparation. If using the thicker poha, soak it for longer. Typically the poha would have soaked up all the water, else drain excess water and let it rest in a colander/sieve. Take care not to soak to the extent that the poha or flattened rice becomes squishy. 

2. Heat oil in a pan or wok. Add the mustard seeds and let splutter, followed by cumin seeds. 

3. Now add the slit green chilies and sauté a bit. Tip in the diced potatoes along with haldi and salt. Mix well and cover-cook for about 5-7 minutes or till the potatoes are cooked (but not too soft)

4. Add the soaked poha and mix so the potato mixture coats it well. Check for salt and let cook for about 5-7 minutes more. Turn off the flame and finally add the lemon juice. Mix again. Garnish with chopped fresh coriander leaves and let rest for about 5 minutes more to allow the added flavours to get soaked in.
Serve hot.

Potato & Cheese stuffed tartlets

     Starters are just that, a great start to any meal, or just on their own, the perfect accompaniment to catching up on some gossip, or in more technical terms...preparing and balancing one's appetite for the bigger meal ahead!!
For this tartlet, I chose an English-style stuffing, simple potatoes and peas with minimal spices. The stuffing tasted simply wonderful and proved that, sometimes, less is more!! 

STUFFED TARTLETS

Ingredients :

For the tartlets :
All purpose flour -1 cup
Bajra (Pearl Millet flour) - 1/2 cup
Soya flour - 1/4 cup
Salt to taste
Black pepper powder - to taste

Stuffing (for the spicy version):
Oil - 1 & 1/2 tbsps
Boiled and mashed potatoes (with salt)- 1 cup
Boiled peas - 1/2 cup
Salt to taste
Garlic powder - 1/2 tsp
Mixed herbs - 1/2 tsp
Black pepper powder - 1/2 tsp
Crushed chili flakes - 1/4 cup
Grated processed cheese - 1/4 cup or 1 cheese slice

Stuffing (for the sweet version) :
Butter - 1/2 tbsp
Oil - 1 tbsp
Boiled and mashed Sweet potatoes - 1 cup
Chopped apples - 1/2 cup
Salt - 1/4 tsp
Black pepper powder - 1/4 tsp
Chili powder - 1/2 tsp

Misc : 
Grated cheese - for sprinkling
Oil for frying

Method :

1. Let's prepare the stuffing first. [The sweet version is totally optional, I just made it for a variation and since apples are so in season and with the right crunch :) ] Heat 1.5 tbsps oil in a pan, and add the mashed potatoes and peas. Stir the mixture till the oil is well mixed in.

2. Add salt to taste, garlic powder, pepper powder, chili flakes or chili powder and stir well into the mashed veggies. Let cook for about 2 minutes on low flame. Now add the grated cheese/cheese slice and the herbs. Stir again and check for salt. Let cook for 1 minute more and turn off the flame. 

 3. For the sweet version, heat butter and oil in a pan. Add the chopped apples and let cook on low flame for 2-3 minutes. Add in the cooked sweet potatoes and mix well. Add salt to taste, very little as we only want to enhance the sweetness in contrast! Add pepper and chili powder as well and stir in till well-mixed. Let cook for 2-3 minutes more and remove. Let cool.
4. Now for the 'tartlets'..... Sieve together the flours and add the salt and pepper powder. Knead into a soft but firm dough using sufficient water. Divide into small and equal portions. 

5. Heat oil for frying. Roll out a dough portion into a puri or a round 2 inches in diameter. Wrap over an aluminium cupcake mould and press gently. Prick all over with fork and drop carefully into the oil. 
Press down to hold the mould in place for few seconds and to let the fried puri retain its shape before the mould frees itself. Then remove the cupcake mould out of the oil and let the puri fry on low heat for few seconds more. 
Do not fry till golden brown and crisp as we will be further baking these along with the stuffing.

6. Repeat with the rest of the dough and drain excess oil. Now fill the puris with the prepared stuffing and sprinkle grated cheese on top. Preheat oven at 170 deg C. 
[Note : I use a microwave oven, so to pre-heat I tend to place some water in a micro-proof bowl and run it on high for a minute or so. ]

7. Arrange the stuffed puris or tartlets in a baking dish and bake for about 10-15 minutes till cheese turns golden brown. In the micro, I baked them for about 7-8 minutes.
Serve hot with desired accompaniment.

Quick & Easy Chat

Fourth #FoodieMonday #BlogHop - Kiddie food :) 
Kids love junk food, anything that ir crunchy, crispy, quick to grab and eat, except that it isn't healthy !!! So here's something that is crunchy, tasty, can be put together quickly and is healthier :)

JHATPAT CHAAT

Ingredients :

Boiled potato - 2 (medium), diced
White chickpeas - 1 cup (Soaked overnight and drained)
Fresh Pomegranate seeds - as required
Chopped apple - as required
Brown bread slices - 4 to 5
Boiled sweet corn - 1 cup
Onion - 1 (finely chopped)
Green chutney - as required
Tomato ketchup - as required
Sev or other Farsaan (optional)
Jeera powder
Chaat Masala
Chopped Coriander (optional)

Method :

1. Cut the bread slices into squares and roast without using oil till crisp on a tawa, or in a microwave.

2. In a bowl, mix together the diced potato, chickpeas, pomegranate seeds, diced apples, boiled corn and brown bread squares.

3. Add the green chutney and ketchup and mix lightly. Sprinkle Jeera powder and chaat masala. Mix lightly again.

4. Just before serving, garnish with the Sev/farsaan, chopped onion and chopped dhaniya. Serve.

Amaranth Pav Bhaji

My new found love for Amaranth, the leafy version, has me experimenting with it in almost every dish!! One of them - one of the yummiest street foods - PAV BHAJI !!! This one's also my entry for the third #FoodieMonday #BlogHop 

AMARANTH PAV BHAJI 

Ingredients :

For Vegetables :  Potatoes - 2, large
Cauliflower florets - 1 cup
French Beans - 1 cup (chopped into 1" pieces)
Capsicum - 1, diced
Peas - 1 cup
Amaranth leaves - 1 cup, roughly chopped
Turmeric powder - 1 tsp
Salt to taste

For gravy & seasoning :
Oil - 2 tbsps
Tomatoes - 2 large (pureed)
Onion - 1 large (ground to a paste)
Ginger-garlic paste - 1 tsp
Tomato Ketchup - 1 tbsp (optional)
Cumin seeds - 1 tsp
Chili powder - 2 tsps
Salt to taste
Pav Bhaji masala - 2 1/2 tsps

To serve :
Lemon juice
Chopped onion - 1/4 cup
Chopped coriander - for garnish
Pav buns - as required

Method :

1. Pressure cook all the vegetables along with turmeric powder and some salt, I added in the amaranth to the lot as well as I didn't want any fibres to be revealed in the bhaji!! This is optional though and you can simply finely chop them and blanch instead. Once the veggies are done, mash them while still hot. Keep aside.

2. Heat oil in a pan, add cumin seeds and let crackle. Add the ginger-garlic paste and let fry for about a minute. (A tip here : cover the pan as soon as you add the ginger-garlic paste and have stirred it for a bit, this prevents it from spluttering all over the cook top!!)

3. Now add the onion paste or chopped onions (I like them ground!) and fry till golden brown or in case of the paste, till oil starts to separate. At this point, tip in the tomato puree, stir and let cook for about 7-8 minutes on medium flame or till it leaves the raw aroma.

4. Add the chili powder, salt and pav bhaji masala. Stir well and check for taste. Add tomato ketchup if you like it tangy else it's optional.

5. Now add the mashed vegetables and fold into the gravy. Add little water if required. 
Note : The bhaji tends to thicken gradually even after it stops cooking. You might need to dilute it further before serving anyway, so do not add too much water now.

6. Garnish with fresh chopped coriander leaves. Roast the pav buns on a tawa with a generous (or near-generous) helping of butter :) Serve with bhaji with lemon wedges and freshly chopped onions on the side.

Multi-grain Thalipeeth

               A  'Multi-grain' or 'Whole-grain' thalipeeth gives you the goodness of fibre, protein, minerals, iron and so much more. It's a wholesome meal that can be had on its own or with pickle and curds.

Ingredients : 
Whole wheat flour - 1 cup 
Besan (Bengal gram flour) - 1 cup 
Bajra/Jowar flour - 1cup 
Soya flour - 1cup 
Rice flour - 1 cup 
Rajgira Flour - 1 cup 
Maida - 1/4 cup 
Jeera - 2 tsps 
Dhaniya-curry leaves chutney - as required (Click link for chutney recipe) 
Salt to taste 
Whisked curds - 1 cup 
Water - as required

Method : 
1. Add all the flours and pinch salt to a clean bowl and mix well with hands. If possible, sift them together on to a large plate to allow them to mix well together. 
2. Add the jeera and green chutney and mix again. You can add as much chutney as desired, based on the spice and flavour you need. 
3. Now gradually add the curds and keep kneading the flours into a tight but soft dough. Add water only if required. Drizzle a little oil on to your hand and coat the dough with it. Cover and let rest for about 5-7 minutes.
4. Take 2 clean plastic sheets. Give the dough a rough kneading but do not knead too much. Divide into equal sized portions and keep aside.
5. Heat a tawa on medium heat. Place one dough round in between the plastic sheets on a counter and either press evenly into a pancake using your hands or use a rolling pin if it's easier. It's OK for the edges to be uneven. 
6. Cook the thalipeeth on the tawa using oil/ghee till golden brown on both sides. Use a flat ladle to press down and let cook evenly. Serve hot with pickle / chutney and curds.

Paneer Lentils Tikki

Post a recent festival, a bowl of Dal Vada batter was found hiding in the corner of our fridge. Quick way out would have been to make small bondas or mini vadas for a tea-time snack. But, how predictable!!! And, what's a recipe without a twist!! So here goes...

PANEER LENTILS TIKKI

Dal Vada recipe can be found here ....

Ingredients :

Tikki Mixture :
Crumbled Paneer - 250 gms
Rice flour - 2 tbsps
Soya flour - 1 tbsp
Chili Powder - 2 tsps
Salt to taste>
Crushed Kasuri Methi - 2 tsps
Garam Masala - 1 1/2 tsps

Stuffing :
Finely chopped carrots - 1/4 cup
Finely chopped capsicum - 1/4 cup
Blanched and chopped spinach - 1/2 cup
Salt to taste
Chili powder - 1/2 tsp
Oil - 1 tbsps

Method :

1. Heat 1 tbsp oil in a small pan, add the chopped carrots and sauté for a bit. Add salt and stir once. After about 3-4 minutes add the capsicum and sauté for 4-5 minutes more. We do not want the vegetables to become over-cooked, as they will be re-cooked along with the tikki. Finally add the chopped spinach and chili powder. Let cook for 2-3 minutes more, remove and cool.

2. For the Tikki mixture, in a bowl, add the dal vada batter, followed by the rice flour, soya flour, crumbled paneer and mix well. 

3. Add the chili powder, salt, kasuri methi and garam masala. Mix well again and check for consistency if you are able to assemble into a tikki. If the mixture is too crumble, add 1-2 tbsps milk to add little moisture.

4. Divide the tikki mixture and vegetable stuffing into equal number of portions. Take one portion of the dough, place the stuffing and seal gently. Roll and flatten into Tikki shape. Prepare the others in the same way.

5. Heat oil in a tawa enough for shallow frying. Place the tikkis in the oil and shallow fry till golden brown on both sides. 
Remove and serve hot with desired accompaniment. 

Nutri Burger

When you love to experiment with food, the Kitchen's your studio!! In my continuing bid to use different ingredients to lessen the guilt-factor, I chose banana flowers and bajra flour for my burger patty. The crunch it added was amazing, plus no bread-crumbs or refined flour either...so read on!!!

HEALTHY BURGER

Ingredients : (Makes 6 patties)

For the patty :

Boiled potatoes - 3 medium

Boiled peas - 1 cup

Crumbled Paneer - 1/2 cup

Raw Banana flower (chopped) - 1/2 cup

Chopped coriander - as required

Boiled Carrots - 2 medium

Turmeric powder - 1/2 tsp

Salt to taste

Garam Masala - 1 tsp

Chili powder - 2 tsps

Bajra(Millet) flour - 2 tbsps

Soya flour - 2 tbsps

NOTE : Once cleaned and chopped, best to leave the banana flowers in diluted buttermilk (in the fridge, if not using immediately) to avoid them turning dark.

Other :

Burger buns, halved

Crushed Oats - for rolling the patties in

Olive oil - for shallow frying

Cheese spread of your choice, I used Amul Spice Dip and Oregano Pickle flavours

Tomato sauce (to make it interesting, one can add Jeera powder to the plain tomato ketchups)

Sliced onions, tomatoes

Shredded cabbage (Chill till serving time)

Method :

1. Add all the boiled vegetables to a bowl and mash but not too fine, leave the vegetables slightly visible and chunky.

2. Add the uncooked and chopped banana flowers, paneer, turmeric powder, salt, garam masala and chili powder and mix with a light hand, but well enough so the spices mix with the vegetables.

3. Finally add the Bajra and soya flours, along with the chopped coriander and give it a final mix using your hand.

4. Heat about 2-3 tbsps Olive oil on a flat griddle pan. Divide the veggie mixture into patties. Spread the crushed oats on a flat plate. Coat the patties with the oats and shallow fry till golden brown. 

5.While the patties are getting ready, apply the cheese spread on the halved buns. Place the fried patties on the bottom half, spread the flavoured tomato ketchup on the patty. Arrange the onion and tomato slices on top and finish off with the crispy shredded cabbage. If you have lettuce, even better!!!
Cover with the top bun half and serve.

Mango Cupcakes

Mangoes are in and one can be forgiven for going crazy thinking what next they can try with the King of Fruits, before the season is over !!!

Here's a simple but delectable cupcake recipe...

EGGLESS MANGO CUPCAKES

Ingredients : (makes 12 cupcakes)

Mango pulp - 1 cup + 2 tbsps (for decoration)
Refined flour - 2 cups
Baking powder - 1 tsp
Yoghurt - 1 cup
Warm milk - as required
Condensed milk - 1/2 cup
Powdered sugar - 1/2 cup
Softened butter  - 1/2 cup
Vanilla essence - 1 tsp
Icing sugar - 2 tbsps

Method :

1. Sieve together refined flour, baking powder and a pinch salt into a clean, dry bowl.

2. In another bowl, whisk together the butter, sugar and condensed milk. Now add in the yoghurt, mango pulp and vanilla essence and whisk again.

3. Gradually fold in the flour, mix leaving no lumps. Add warm milk, a little at a time as required, to get a thick cake-like batter.

4. Spoon the batter into the cup-cake moulds and bake in a pre-heated oven at 200 deg C for about 15-20 minutes. My baking time was 7-10 minutes since I use a microwave.

5. Remove and cool to room temperature. Meanwhile stir together the remaining 2 tbsps mango pulp and icing sugar till well mixed.

6. Arrange the cupcakes on a serving tray and decorate with the mango-icing sugar mix.

Multi-grain Samosas

No time is a good time for Samosas!! No..really, I mean it! Because ANYTIME is a good time for Samosas after all :)

The idea of using refined flour was weighing heavy and rendering guilt (especially after a heavy lunch), but the craving was still there...Way out? Give it a healthy twist by using every other grain flour and just a wee bit of Maida, add in a dash of sprouts and voila! Guilt-free indulgence....well, almost!!

#WorldSamosaDay

MULTI-GRAIN SAMOSAS

Ingredients : (Makes around 12 medium pieces)

Whole Wheat flour - 1 cup
Bajra Flour - 1/4 cup
Soya Flour - 1/4 cup
Oatmeal (or coarsely powdered cooking oats) - 1/4 cup
Refined Flour - 1/4 cup (mainly for extra elasticity)
Salt to taste
Black Pepper powder - 1 tsp
Olive oil - 2 tbsps
Clarified butter / Ghee - 1 tbsp

Filling : 
Boiled and lightly mashed potatoes - 1 1/2 cups
Boiled Green peas - 1/4 cup
Green gram (Moong) sprouts - 1/4 cup
Chopped coriander 
Salt to taste
Chili powder - 2 tsps
Dhaniya powder - 1 tsp
Garam Masala - 1 1/2 tsps
Coriander seeds - 1 1/2 tsps

Misc :
Oil for frying

Method : 

1. For the samosa dough, add in the dry ingredients to a bowl and toss well. Add oil and ghee and rub the dry mixture with your fingers. Now add water little by little and knead into a soft dough. Cover with a wet muslin cloth and keep aside while we prepare our filling.

2. In another bowl, add the boiled and crushed (not mashed) potatoes, boiled peas, sprouts, salt to taste, chili powder, dhaniya powder, chopped coriander leaves and garam masala. Mix well.

3. In a small pan, add the whole coriander seeds and lightly roast (without oil) for about 2 mins. Remove and transfer to a clean counter or Chapati disc and crush using a rolling pin till reduced to flakes. Do not powder too fine. Add to the bowl with the rest of the filling and mix again. Check for salt and divide into 12 equal portions.

4. Divide the dough into 6 equal rounds. Roll into a thin round and using a knife, cut into half. Take one semi-circle and fold to form a cone. Wet the edges lightly if needed so they stick well. Now make a fold/pleat directly opposite to the cone joint. (This 'spine' is very important in shaping the samosa!!)

5. Place a portion of the stuffing inside and gently seal the top edge, again using a little water. Now using a fork, carefully make impressions on the sealed top edge or simply fold in using your hands as we do for Gujjiyas.

6. Heat oil for frying on medium heat. Prepare the rest of the samosas and keep them ready for frying. Depending on the size of the vessel, drop in one to three samosas and fry on medium heat till golden brown. Take care not to fry on high heat else the outer crust will be done even before the heat gets to the filling. Remove and drain excess oil.(If you can get hold of Rice bran or Extra light Olive oil for frying, even better!)

Serve hot with desired accompaniments.

Crispy Bitter Gourd

Crisp fried Bitter gourd is quite a popular accompaniment and cuts away from the normal curry preparations using this Oh-so-healthy vegetable!! But then what's life without a little indulgence??

CRISPY FRIED BITTER GOURD

Ingredients :

Bitter gourd (Karela) - 3, medium (de-seeded)
Bengal gram flour (Besan) - 2 tbsps
Salt to taste
Red Chili powder - 1 tsp
Asafoetida powder (Hing) - 1/4 tsp
Coriander (dhaniya) powder - 1 tbsp
Oil for frying

Method :

1. Slice the bitter gourd into thin round slices. Soak in a mix of tamarind juice and salt for about 10 minutes. This will mitigate its bitterness.

2. Rinse the karela slices in clean water and add to a bowl.

3. Now add the gram flour, salt, chili powder, hing and dhaniya powder. Mix gently and let rest for about 10 minutes.

4. Heat oil in a shallow pan on medium heat. Drop in the karela slices carefully a little at a time. Deep fry till golden brown. Else you can also toss the slices in a little oil and microwave till crisp, which would be a much healthier option.
Serve as desired.

Corn Idli Upma

Another variation in the leftover idli saga...this time with the twist of corn ...


                                                                 CORN IDLI UPMA

Ingredients :

Boiled corn - 1 cup
Leftover idlis - 4 to 5 (Cubed)
Chopped coriander - a few
Salt to taste
Turmeric powder (Haldi) - 1/4 tsp
Green chili - 1 (slit)
Chopped ginger - 1 tsp
Curry leaves - a few
Oil - 1 tbsp
Mustard seeds (Rai) - 1/2 tsp
Cumin seeds (Jeera) - 1 tsp
Lemon juice - 1 tbsp

Method :

1. Heat oil in a pan. Add jeera and let crackle. Now add the mustard seeds and let crackle as well.

2. Add in the grated ginger, saute, followed by the green chili and curry leaves. Saute for a minute.

3. Now add the boiled corn, salt to taste and haldi. Toss well, cover and let cook for about 5 minutes.

4. Now add in the idli cubes and mix well. Let cook for a few minutes so the idlis soak in the flavour as well.

5. Remove from flame and add the lemon juice and chopped dhaniya. Mix well. Serve hot.

Protein Poha

A nutritious Breakfast/Snack has become the norm, where more and more innovative recipes are springing up using the best possible ingredients in the best possible way for healthy yet tasty preparations. 
Make your breakfast colourful with this Protein packed dish.

PROTEIN POHA

Ingredients :
Soaked and cooked White chickpeas - 1 cup
Roasted peanuts - 1 tbsp
Brown Flattened Rice (Thick brown poha) - 1 cup (soaked for an hour at least)
Green chili - 1 (chopped)
Dry Red Chili - 1
Lemon juice - 1 tbsp
Curry leaves - a few
Chopped coriander leaves - a few
Chopped Garlic - 2 tsps
Mustard seeds (rai) - 1 tsp
Onion - 1 chopped
Turmeric powder - 1/2 tsp
Salt to taste

Method :

1. Heat 1 tbsp oil in a kadhai. Add mustard seeds and let crackle. Add curry leaves, green chili, red chili and saute for a bit.

2. Add the chopped garlic and onion and saute again for about 3-4 minutes.

3. Add turmeric powder, salt and mix. Now add the poha and stir well. Let cook for about 5 minutes on low heat. You can also add rolled oats if you wish at this point, they cook fast and add to the nutritious value of this dish.

4. Add the white chick peas and stir well. Add the peanut and finally lemon juice. Give it one quick stir and remove from the flame.

5. Serve hot garnished with dhaniya leaves.

Beetroot Patra

Using the leftover mixture from the Beetroot Vada recipe, we used it as a Patra base. Needless to say, it turned out excellent...

BEETROOT PATRA

Ingredients :

Beetroot vada mixture - see recipe link above
Colocasia (Arbi) leaves - 4 to 5
Oil - for shallow frying

Method :

1. Wash and pat dry the arbi leaves. Place it face down on the counter and carefully trim away the thick back vein.

2. Spread the vada mixture evenly over one leaf and place another leaf on top. Repeat the process with as many leaves as you want to layer with, but bear in mind that too many leaves will make the rolling part difficult; so best to limit it to max 4 leaves.

3. Roll the leaves a bit tightly and hold in place. Place on the steamer plate and steam cook for about 10 minutes. Remove and cool slightly.

4. Cut the roll into 1/2 inch thick rolls. Heat enough oil for shallow frying in a pan and fry the patra slices till golden brown on both sides. Alternately, if you are health conscious you can also brush the rolls with oil and fry in the microwave oven.

5. Drain excess oil and serve as desired.

Beetroot Vada

This interesting Vada recipe is another from the Sanjeev Kapoor repository..

BEETROOT VADA

Ingredients :

Beetroot - 1 (grated)
Garlic cloves - 4 to 5
Onion - 2 medium (chopped)
Dry Red Chilies - 2
Bengal gram (Chana dal) - 1 cup (soaked)
Aniseed (Saunf) - 1 tsp
Ginger - 1 inch piece
Curry leaves - 10 to 12
Rice flour - 2 tbsps
Salt to taste

Method :

1. Grind together the soaked gram dal, red chilies, aniseed, garlic, curry leaves and salt.

2. Transfer to a bowl, add the grated beetroot and chopped onions. Mix well.

3. Heat oil on medium heat for frying. Take small rounds of the vada batter and flatten them lightly.

4. Deep fry till golden brown. Take care here re the colour as the natural deep hue of the beetroot might be misleading.

5. Drain excess oil and serve with chutney or ketchup.