Talk to Chef..

Where do we foodies go when we have burning questions re food? To experts of course!!! That's where Talk to Chef steps in and connects the food enthusiasts to the top chefs and experts in their fields of expertise.

One can select the cuisine, cooking method and diet to be connected to the suitable culinary expert and have your query answered.
            Or if you are a chef you are always welcome to share your expertise, cooking skills and be rewarded too.
            And to top it all, Talk To Chef has an affiliate scheme, that helps you monetize the hard work you put into your blog and help it reach a wider audience.
            So connect with this platform now by clicking the Talk To Chef widget on the left and be rewarded in every way!!!

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.

Blueberry-Paan Shrikhand

A dessert that doubles up as a mukhvaas ? Thought of experimenting with blueberries and paan(betel leaves) for a shrikhand, so it helps digestion too!! The result was delicious and wiped clean off the bowl :)

BLUEBERRY-PAAN SHRIKHAND

Ingredients : (3 servings)

Hung Curd - 1 cup or 200gms
Cream (not whipped) - 3 tbsps
Blueberries - 6 to 7
Paan leaves - 2
White sugar - 3 tbsps
Water - 3 tbsps

Method :

First, let's prepare the blueberry-paan crush....
1. Add the blueberries, sugar and water to a pan. Tear up 1 1/2 paan leaves and add to the pan. Finely chop the remaining half paan leaf, keep aside. 

2.Let simmer on medium heat. When the blueberries turn soft, mash them gently using a wooden spatula and stir. When the crush starts thickening remove from fire and let cool. Remember, as the presence of sugar causes the syrup to thicken further, do not leave on the fire for long.

3. Tip the hung curd into a bowl and whisk gently. Add the crush (keep little aside for garnishing) and stir in.
4. Finally add the cream and another gentle whisk.

5. Transfer to serving bowls and garnish with a little crush and the chopped paan leaves. Refrigerate for about an hour and serve chilled.

Ginger-Orange flavoured Chunky Mango Jam

           There couldn't possibly be such a thing as "too much of mangoes", I mean, who can resist picking them up every time we see them in a super market or a cart laden with these golden beauties!! Especially when each week brings out a new variety and you promise to treat yourself to all or as many of them !!
                    
                               And that's when the trouble starts!! An overdose of mangoes... much to be eaten, but only so much that we can have of the fruit!! So this week I set out with an agenda of putting all those ripening mangoes around me to good use and coming up with innovative recipes. So after the Mango Cupcakes last week, here's the next one up......
[Note : One can use Mango pulp or chunks, depending on how smooth one would like their jam. The mangoes I worked with were over-ripe so I could just spoon them out into a bowl! ]

GINGER-ORANGE FLAVOURED MANGO JAM 

Ingredients :
 
Ripe Mango pulp or chunks - 2 cups (Variety of mango is totally up to you, any chunky variety with less-fibre can be used. I used 'Banganapalli')
Sugar - 3/4 to 1 cup (I used half cup each of brown and white sugar)
Lemon juice - 1 tbsp 
Orange juice - 1 tbsp
Ginger (Finely grated) - 2 tsps
Cinnamon powder - 1/4 tsp
Orange zest - 1/2 tsp (optional)

Method :

1. Add the mango pulp/chunks, sugar, lemon and orange juice, along with grated ginger, to a thick bottomed/non-stick pan. If you aren't too happy about finding ginger pieces in your jam, you can use its extract instead.

2. Let simmer on medium heat, stir occasionally, till the moisture in the pulp reduces and the mixture starts thickening. This should normally take a good 15-20 minutes.

3. Once you see the pulp reducing, lower the heat. Add the cinnamon powder and orange zest and keep stirring on and off for another 5-7 minutes.

4. Remove from the fire and let cool. Please remember that the sugar in the mixture will cause the jam to continue thickening even after it stops cooking. So do not leave it on the flame for a longer time.

5. Once cooled to room temperature, store in a clean airtight bottle and use as desired.

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.

Crunchy Breakfast Sandwich

When a day begins on a healthy note, it keeps you charged for the whole day. And what better way to commence than with a healthy, crunchy and tasty breakfast !!

SPROUTS SANDWICH

Ingredients :

Whole green gram sprouts - 1 cup
Boiled and grated potato - 1/2 cup
Grated carrot - 1/2 cup
Finely chopped spinach - 1/4 cup
Chopped coriander - 1/4 cup
Chili powder - 1 tsp
Salt to taste
Cumin seeds(Jeera) - 1 tsp
Garam Masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Bread slices
Olive (or refined) Oil - 1- 2 tsps

Method :

1. Heat oil in a pan and add cumin seeds. Let crackle.

2. Now add the grated carrot and sprouts, salt to taste, turmeric powder and let cook for about 4-5 minutes. We do not want to over-cook but leave the carrots and sprouts a bit crunchy. One can add chopped capsicum at this stage as well, or even fine-chopped and blanched broccoli; in fact more vegetables the better!!!

3. Now add the chopped spinach and cook for 3-4 minutes more. Add garam masala, chili powder and mix well. Remove from heat after about 2-3 minutes and cool.

4. Toast the bread slices. Place the stuffing in between 2 slices. It is optional to add cheese spread or slices as well.
Cut and serve the sandwich as desired.

Mixed Vegetables in gravy

Come winters and vegetable-shopping turns into a pleasure; carts laden with fresh cauliflower, bright-red carrots, greens in every shade imaginable!! Where summers would be a challenge about what to cook, winters would pose a different challenge - what to cook first !!!
Mixed vegetables in gravy remains one of my favourite dishes that mom makes, esp in winters. An assortment of rich veggies in a simple gravy, this preparation goes well with rice and Indian breads alike.

MIXED VEGETABLES IN GRAVY

Ingredients :

Cauliflower florets - 1 cup
Potatoes - 2 medium (diced)
Green Peas - 1 cup
Carrots - 2 medium (diced)
French Beans - 1 cup (chopped into 1 inch long pieces)
Knol Kohl - 1 medium (diced)

For the gravy :

Tomatoes - 2 large or 3 medium (chopped)
Onion - 2 medium (chopped)

For the spice paste :

Coriander (Dhaniya) seeds - 1 tbsp
Cumin (jeera) seeds - 1 tsp
Dry Red Chilies - 2
Grated coconut - 1 tbsp

Misc :
Green chilies - 2 medum (slit)
Salt to taste
Turmeric powder (haldi) to taste
Oil - 2 tbsps
Mustard Seeds - 1 tsp

Method :

1. Pressure cook the vegetables along with enough water, salt and turmeric powder, take care not to over-cook.

2. Grind together the dhaniya seeds, Jeera, dry red chilies and coconut to a fine paste using little water.

3. Heat oil in a kadhai and add mustard seeds. Add the slit green chilies and sauté.

4. Now add the chopped onions and fry till it loses its raw aroma. Add the chopped tomatoes, sauté a bit. Sprinkle salt and cover-cook till tomatoes are well done.

5. Add the cooked vegetables to the gravy and mix well. Stir in the ground spice paste as well. Let simmer for 5-7 minutes till the spices coat the vegetables. Check for salt and remove from heat.

Transfer to the serving dish and garnish with fresh coriander before serving.

Bajra Adai

Millets are power houses of nutrition, fibre and overall good health. Here's a twist to the traditional Adai, using the Pearl millet or Bajra. There is another variation listed on my blog, that is made with Finger Millet or Ragi, that you can find here.

BAJRA ADAI

Ingredients :

Pearl Millet (Bajra) - 1 cup
Raw rice - 1 cup
Black gram (Urad dal) - 1/4 cup
Bengal gram ( Chana dal) - 1/4 cup
Green gram (Moong dal) - 1/4 cup
Pigeon peas (Toor dal) - 1/4 cup
Salt to taste
Green Chili - 1
Ginger - 1" piece
Curry leaves - a few
Asafoetida powder (Hing) - to taste

Method :

1. Wash and soak the Bajra and Rice together for about an hour. Similarly, wash and soak the lentils (dals) separately for about 1 hour as well.

2. In a mixer, grind together the green chili and ginger first. Once done, add the bajra-rice portion and grind to a smooth paste using enough, but not too much water.

3. Now add the dals, salt, hing and curry leaves (optional to grind curry leaves, can be added later to the batter) and grind coarsely, so the dals still remain visible in a semolina (rawa) consistency.

4. Transfer batter to a bowl and let rest for about 10 minutes.

5. Heat a tawa, add a little oil and pour a ladle-ful of batter. Cook till both sides are golden brown.
Serve hot with desired accompaniment.

Cheese-stuffed Eggless Gnocchi

From classy restaurants to street cafes, Italian cuisine is found, adapted and relished everywhere. While Pizzas and Pastas rule the roost at most places, let's not forget the humble, yet delectable Gnocchi. 
Mashed soft potatoes combined with flour, rolled in different shapes and poached to perfection, Gnocchi tastes amazing with different sauces.
Here's a cheese-stuffed one that can be served with any sauce. 

CHEESE-STUFFED GNOCCHI

Ingredients : 

Potatoes - 2 large

All purpose flour - 1/2 cup

Wheat flour - 1/2 cup

Salt to taste

Garlic powder - 1/2 tsp

Dried oregano - 1/2 tsp

Grated cheese for stuffing

Method : 

1. Wash the potatoes and prick all over with fork. Boil in salted water till soft, or pressure cook.

2. Remove, cool and peel. Mash well. Add salt to taste, garlic powder, dried oregano and mix well.

3. Now add the 2 flours alternately, but a bit at a time. Keep mixing till the mixture is less sticky. Do not add too much flour as we do not want a dough-like consistency. Gnocchi is best left a little sticky but it just enough flour to make it manageable. Cover and keep aside for about minutes.

4. Meanwhile simmer water, add little salt. Roll out the potato dough into a cylinder. Cut out equal portions and roll roughly. Make an indent and stuff a little grated cheese inside. Carefully seal and make a peda-like roll. Dust your hands with a little flour if needed. 

5. Once the water has reached boiling point, reduce the flame and keep it on uniform heat. Drop the rolled potato rounds very carefully into the water and poach them.

6. After about 5-6 minutes the rounds will start rising to the surface. Remove them carefully using a slotted spoon and keep aside.

7. Prepare a sauce as desired, cheese or tomato-based. Place the Gnocchi gently on the serving dish and lightly pour the sauce over it. Do not pour too much sauce. Finally sprinkle cheese just before serving.

Raw Banana Curry

Raw banana is an interesting vegetable, that is known for its starch and fibre content but is also high in potassium. It's a game changer for quite a few recipes, but makes for interesting dishes on its own too. Like this grated Raw banana curry....

GRATED RAW BANANA CURRY

Ingredients :

Raw Banana (Kachcha Kela) - 1 large
Green Chili - 1 medium(sliced)
Ginger - 1" piece (chopped)
Salt to taste
Hing (Asafoetida) - 1/4 tsp
Grated coconut -  2 tbsps
Curry leaves - a few

Tempering :
Oil - 2 tbsps
Mustard seeds (Rai) - 1/2 tsp
Split Black gram (Urad dal)  -1 tsp
Split Bengal gram (Chana dal) - 1 tsp

Method :

1. Wash the raw banana and steam cook with the peel intact, till the peel changes colour (i.e, becomes brownish). This should be approximately 10 minutes, take care not to let it become too soft else we will have difficulty grating it.

2. Remove and let cool. Peel the banana and grate it. Keep aside.






3. Heat oil in a pan and add mustard seeds. Once they start crackling, add the chopped green chili and ginger. Saute for a bit.

4. Now add the urad and chana dals and fry for about half a minute. Finally add in the grated raw banana. Stir well to let the oil coat it evenly.

4. Add salt to taste along with hing. Finally add the grated coconut and curry leaves. Cook for about 5-7 minutes stirring in between.
Remove and serve hot.

Microwave Aloo

Technology can be both a boon and a bane. Yep, I know, this phrase is so oft repeated that it might have lost its sheen now!! But my only belief is that as long as we use technology to help run our life and not take over it, we should be pretty OK in this day and age :)
For example, a quick potato curry in the microwave is a God-saver when you are racing against the clock.

MICROWAVE ALOO

Ingredients :

Boiled, peeled and cubed potato - 2 medium (or halved baby potatoes - 1 1/2 cups)
Boiled, peeled and cubed sweet potato - 1 cup (optional)
Salt to taste
Turmeric powder (Haldi) - 1/2 tsp
Chili powder - 1 tsp
Curry powder - 1 tsp (or any masala of your choice, for eg, Garam masala)
Chopped coriander

Tempering :
Olive oil - 2 tbsps
Mustard seeds - 1 tsp
Cumin seeds (Jeera) - 2 tsps

Method :

1. Add the cubed potatoes in a micro-proof bowl. Add salt to taste, turmeric powder, chili powder and curry powder. Mix well with a light hand so that all pieces are evenly coated.

2. Tempering is one thing I have yet to muster courage to do in the micro itself !! So I still prefer the traditional way. Heat the olive oil in a tempering ladle or small pan. Add the jeera and let crackle. Now add mustard seeds, and once they crackle too, pour the tempering over the potato cubes.
Mix well.

3. Cook on high in the microwave for 2-3 minutes. Remove, stir once and cook on high for 3 minutes more. Remove and sprinkle the chopped coriander.
Serve hot as desired.

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.

Leftover Roti Pizza

LEFTOVER ROTI PIZZA

Ingredients :

Leftover rotis - 5-6
Tomato puree - 1/2 cup
Paneer cubes - 1/2 cup
Boiled sweet corn - 1/4 cup
Chopped Bell peppers (green, red and yellow) - 1/2 cup
Chopped and blanched spinach - 1 cup
Chopped onion - 1/4 cup
Grated cheese or cheese slices
Red chili powder - 1 tsp
Garlic powder - 1/2 tsp
Dried herbs
Salt to taste

Method :

1. Heat oil in a pan. Add the capsicum and saute lightly. Add chili powder and salt.

2. Add the tomato puree and garlic powder. Stir and cook for 4-5 minutes. It is absolutely up to your taste to add spices of your choice here, ranging from garam masala, dhaniya powder to even Curry powder! Remove from the flame as we do not need to over cook the sauce.
(We are cooking the vegetables here, such as capsicum, spinach because unlike a pizza base, we won't be cooking a roti for long, so the vegetables might be left uncooked and a bit uneasy to digest. Onions can however be used raw as they add the crunch factor.)

3. Take a roti, spread 1 tbsp of sauce over it, arrange the paneer cubes, blanched spinach, onion, corn and finally cover with a little cheese. Remember not to over-load the cheese as the roti will be thin and will sag.

4. Heat a tawa on medium heat. Place the roti carefully over it, reduce flame, cover with a lid and let the cheese melt. Take care not to let the roti become too crisp.
Serve the 'Roti-Pizza' as desired.

Pudina Pepper Paratha

PUDINA PEPPER PARATHA

Ingredients :

Whole wheat flour - 2 cups
Black Pepper Powder - 2 tsps
Salt to taste
Chopped Green chilies - 2 to 3 tsps

Clarified butter (Ghee) - 2 tbsps
Chopped Mint leaves - 1/2 cup
Chopped Coriander leaves - 1/4 cup

Method :

1. In a clean bowl, mix together, flour, pepper powder, salt along with green chilies, mint and coriander. Add ghee and knead into a soft dough using enough water. Rest for 5-7 minutes.

2. Divide into equal sized portions. Roll out into rotis. Heat a tawa on medium heat. Cook the rotis using ghee/oil on both sides until golden brown and slightly crispy.
Serve as desired with curd and pickle.

Adai

Adai is a typical preparation in most households, especially on the occasion of Karthigai, the famous festival of lights celebrated in the Tamil Karthik month.
It's a wholesome pancake combining rice and lentils. It's best served with jaggery which balances out the heaviness of the lentils and eases digestion.

RAW RICE ADAI

Ingredients : 

Raw rice - 1 cup 

Boiled rice - 1 cup

Whole black gram (with skin) - 1/4 cup 

Split Pigeon peas (Toor dal) - 1/4 cup 

Dry Red Chilies - 2 

Hing - 1/2 tsp

Salt to taste

Method : 

1. Wash and soak both the rice together for about 2 hours. You can also use 2 cups of raw rice itself instead of boiled rice. 

2. In a mixer blend together the soaked rice and red chilies. Grind coarsely.

3. Rinse the lentils and immediately add to the mixer along with salt and hing. Pulse it just once as we do not want the dals to be too mashed.

4. Transfer to a bowl and check for salt. Add fresh curry leaves and give it a stir. Check batter consistency, add little water if too thick; we need it to be like dosa batter.

5. Heat a flat tawa on medium heat. Pour a ladle of batter and spread evenly. Make 3-4 small holes around the centre and pour a little oil around the adai and in the holes as well. Let cook on both sides till crispy.

Serve hot as desired.

Broccoli-Palak Paratha

Here's a healthier version of the ever-popular Gobhi Paratha, using the coloured sibling - Broccoli; and to add further greenery, we use spinach.

BROCCOLI SPINACH PARATHA

Ingredients :

Grated Broccoli - 1 cup (You can use cauliflower if Broccoli isnt available)
Blanched and pureed spinach - 1 cup
Whole wheat flour - 2 1/2 cups
Salt to taste
Chopped Ginger - 1 tbsp
Chopped Garlic - 1 tbsp
Chopped Green Chilies - 2 to 3
Oil for cooking

Method : 

1. In a mixing bowl, mix together all the ingredients minus the oil and knead into a soft dough using water as required.
[Note : It is usually preferred to lightly blanch the broccoli or cauliflower in boiling water for 5-7 minutes along with a little haldi which will remove the impurities/bacteria from them.]

2. Dab a little oil on the dough and keep aside for 5 minutes.

3. Make small portions of the dough and roll out into puris. Fold both edges in like a book, then fold again to make a small square. Press lightly and roll out again into a 1cm thick paratha.

4. Heat a tawa on medium heat and cook the paratha on both sides using oil (preferably olive) till golden brown.
Serve hot as desired.

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.

Jaljeera

A refreshing drink that's also an excellent appetiser and is a great accompaniment for most Indian chaat (snack) dishes. 

JALJEERA

Ingredients : (For approx 2 glasses of Jaljeera)

Chopped coriander - 50 gms
Green Chilies - 3
Mint leaves - 5 to 6
Lemon juice - 4 tsps
Black Salt - 1/2 tsp
Salt to taste
Chaat masala - 1 tsp
Black Pepper powder to taste
Jeera powder - 1/2 tsp
Roasted and crushed Cumin seeds (Jeera) - as required

Method : 

1. Grind together coriander leaves, mint leaves, green chilies and 2 tsps lemon juice to a fine paste.

2. Transfer to a bowl and add salt, black salt, chaat masala, pepper powder, remaining lemon juice and jeera powder. Mix well.

3. Dilute with as much water as required to make 2 glasses, taking care not to add too much. Stir well, add ice cubes and serve, sprinkled with the crushed jeera.