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Sunday, 31 January 2016

Stuffed Spinach Khandvi (Gujarati Snack in a Fusion Style)


          Khandvi is a traditional Gujarati snack that is usually served as a tea-time snack. It is very light, healthy and a melt in the mouth rolls, which is made out of besan (gram flour), yoghurt and other powdered spices. 

          But in this recipe I gave a slight twist by making a stuffed spinach based Khandvi. It was absolutely delicious and worth a try. So please check for a step by step method with pictures to prepare this nutritious delicacy.











  • 1 cup besan (gram flour)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. asafoetida
  • 1 tsp. roasted cumin powder
  • 1 cup yoghurt
  • 1" ginger
  • 2- green chilies
  • 1 cup spinach, chopped
  • 2 cups water

Tempering --

  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • 1 sprig curry leaves
  • 1/4 cup fresh grated coconut
  • 3 tbsp. coriander leaves, chopped
  • 2 tbsp. idli podi






          Blanch the spinach in hot water for 5 minutes. Drain and set aside to cool. Puree it along with ginger and green chilies.

         In a bowl, combine the besan, salt, turmeric powder, 1/4 tsp. asafoetida, cumin powder, yoghurt and the spinach puree. Mix everything well with a spoon.

          Add the water and whisk it well so that there are no lumps. Cook the batter in a non-stick pan on a low flame by stirring continuously for 12-15 minutes till it leaves the sides of the pan and becomes thick.

          To test if the batter is cooked, spread a tsp. of it on a flat surface (steel plate, plastic plate or kitchen platform). After a minute, try to roll it. If it is done easily, then the batter is done.

          Take off the flame and immediately start spreading on back of a steel plate, tray, melamine tray / plate or any flat surface. There is absolutely no need to grease it.

         Spread the coconut and idli podi (leave some for garnishing) over it. After it cools down, cut them into 1" strips and gently roll them till the end. Transfer them to a serving plate.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the remaining asafoetida, curry leaves and sesame seeds. Saute for a few seconds and take off the flame.

         Pout this tempering on the prepared khandvi. Garnish with the fresh grated coconut, coriander leaves and idli podi. Serve as a tea-time snack.





                                Blanch the spinach in hot water for 5 minutes.




                                Drain and set aside to cool.




                               Puree along with ginger and green chilies.




                                In a bowl take besan and all the powdered spices.




                               To it add the yoghurt and the spinach puree.




                               Mix with a spoon.




                                Add 2 cups water and give it a whisk.




                          Cook in a non stick pan on a low flame for 12-15 minutes by stirring 
                          continuously till it is thick.




                  Spread directly on a plate (No need to grease). Top it up with coconut and 
                  idli podi.




                               When cool, cut into strips and gently roll them as shown.




                          You can spread directly on a melamine plate too (No need to grease).




                           It can be spread directly on a corelle plate too. No need to grease.




                               Arrange on a serving plate.




                     For the tempering - heat oil in a pan and temper with the mustard seeds 
                     and asafoetida. Saute till it stops spluttering.




                            Add the sesame seeds & curry leaves. Saute till it changes colour.








                         Pour the tempering over the khandvis. Garnish with grated coconut, 
                         coriander leaves and a sprinkle of idli podi.













Saturday, 30 January 2016

Semolina Peas Upma (Porridge - South Indian Style)


          This is my 700th post since I started my website in August 2014. Today I made a healthy and a nutritious South Indian breakfast of semolina cooked with some green peas. It is a very simple and a quick dish that can be prepared in a jiffy and is very common in most homes.

          You can add any veggies to it, to enhance the flavour and make it more wholesome. Relish it with coconut chutney or pickle. I like mine with some idli podi sprinkled over it. Please check for a step by step method with pictures to prepare it.








  • 3/4 cup sooji (semolina)
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 whole dry red chily, broken
  • 1 tsp. urad dal (slit black gram)
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1 sprig curry leaves
  • 1/2 cup peas (I used frozen peas)
  • 2-3 tbsp. roasted peanuts
  • salt to taste
  • 1 tsp. lime juice
  • 1 tsp. ghee






          Heat oil in a pan and temper with mustard seeds and red chili. After it stops spluttering, add the urad dal and saute till it changes colour

          Add the onion, ginger and curry leaves. Saute till light brown. Now add the peas, followed by the sooji and stir fry till it turns slightly brown.

          Add 3 cups water, salt and the roasted peanuts. Simmer by stirring continuously on a low flame till it turns thick. Add lime juice and ghee. Give it a stir and serve hot with coconut chutney.





                          Heat oil in a pan and temper with mustard seeds and dry red chilies. 
                          After it stops spluttering, add the urad dal and saute for a few seconds.




                               Add onion, ginger and curry leaves. Saute till light brown.




                               Add the peas followed by the .......




                               ...........semolina. Stir fry till light brown in colour.




                Add water, salt and the roasted peanuts. Simmer till it becomes thick. Add 
                lime juice and ghee. Give it a stir.



                                Serve hot with coconut chutney.














Friday, 29 January 2016

Dum Ka Murgh - (Dum Chicken - Hyderabadi Style)


          Here is my healthy version of a very popular Hyderabadi recipe of Chicken, cooked in the Dum style. It is a very simple and an easy preparation as all the ingredients are first marinated and simmered away, covered, on a very low flame till done. So there is no sauteing required.  

          It is a Moghlai dish, which is actually very rich. But I kept the fat to a minimum and minus the cream. This awesome delicacy is full of flavours and is relished with either khushka Biryani, plain steamed rice, naan or tandori roti. Please check for a step by step method with pictures to prepare it.





  • 750 gms. chicken on bones
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1 tbsp. red chili powder
  • 1" cinnamon stick
  • 3-4 green cardamons
  • 5-6 cloves
  • 2 bay leaves
  • 10 peppercorns
  • 1/2 cup yoghurt
  • 1/2 cup paste of nuts (Cashews, Pistachios, walnuts & raisins)
  • 1/2 cup coriander leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 3/4 cup fried onions
  • 1 heaped tbsp. ginger-garlic paste
  • 2-3 green chilies, chopped
  • 1 tbsp. lime juice
  • 2 tbsp. oil
  • 1 tbsp. ghee






          In a bowl add all the ingredients and mix well. Cover and marinate for a minimum of 5-6 hours, preferably overnight.

          Transfer to a heavy bottomed pan / karahi and cover with an aluminium foil. Place a lid on it and cook on high flame for 2-3 minutes.

          Now place the pan / karahi on a tawa and continue to simmer on a low flame for 30-35 minutes. Let it remain covered for 15-20 minutes. Serve with plain steamed rice, khushka Biryani, naan or tandori roti.





                           I   n a bowl, mix all the above mentioned ingredients.




                               Marinate for 5-6 hours. 




                               Transfer to a kadai / heavy bottomed pan.




                                Cover with a foil and place a lid over it.




                          Cook on high for 2-3 minutes. Then place it on a tawa and cook 
                          for 30-35 minutes on a very low flame.




                          The cooked chicken with all the aromatic flavours trapped in.












Thursday, 28 January 2016

Masaledar Bajra Roti (Spicy Pearl Millet Flat Breads)


          Here are some simple and delicious Bajra Roti or flat breads made out of millet flour. They are a healthy option in general and in particular for those with gluten intolerance. To make them more appetizing and appealing, I added onion, ginger, green chilies, spring onion, coriander and mint leaves and other dry spices. Some flax seeds too went into it and they can be relished with pickles, yoghurt, chutney, butter or any side dish. Please find below a step by step guide with pictures to prepare it.





  • 2 cups Bajra flour (To make 4-5 rotis)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 1 onion, chopped
  • 2 tsp. flax seeds
  • 2-3 tbsp. coriander leaves, chopped
  • 2-3 tbsp. mint leaves, chopped
  • 2-3 tbsp. spring onion (green part), chopped
  • 1 tbsp. oil to knead
  • oil to shallow fry






          In a bowl combine all the ingredients, except oil to shallow fry. Add lukewarm water and mix it with a spoon first. Then with your hands knead into a dough. Cover and keep aside for 30 minutes.

          Divide into 4 equal portions. Take each portion and spread it on a greased non-stick tawa / griddle into a circle with the help of your fingers.

          Keep a bowl of water alongside for wetting your fingers while working on the dough. Spread it as thinly as possible. 

          Make few holes on it and fry on a low flame by drizzling some oil in the holes and around the edges. When one side is done, carefully flip it over and cook the other side too. 

          You need to keep two tawas / griddles to make similar rotis with the remaining dough. Another alternative is to place the back side of the tawa under running water for a few seconds to cool it down.

          Grease the tawa again and continue making similar rotis. Serve them hot with pickle, yoghurt, butter or any side dish.





                         In a bowl, take all the above mentioned ingredients, except oil to 
                         shallow fry.




                           Mix everything well.




                         Knead a dough with required amount of hot water. Cover and 
                         keep aside for 30 minutes.




                          Divide into 4 equal portions.




                          Roll out each portion directly on a greased tawa with the help 
                          of your fingers.




                          Fry on both sides on a low flame till done.




                          Place the back side of the hot tawa under a running water to cool 
                          down in order to prepare the next roti.




                         Serve them hot with either pickles, yoghurt, butter or any side dish.








Wednesday, 27 January 2016

Sheem Shorshe (Flat Beans in Mustard Sauce - Bengali Style)


          This is a typical Bengali style Flat Beans curry with mustard paste. It is a traditional homemade style side dish that is best relished, mixed with plain steamed rice. It can also be had with chapattis.

           I went in for the bottled kasundi paste, but in the absence of it, ground mustard paste can be used. Serve this delicious curry garnished with a fresh slit red chili and grated coconut. Please check for a step by step method with pictures to prepare it.





  • 300 gms. Flat Beans, cut into half
  • 2 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds)
  • 1 tsp. garlic, chopped
  • 1 onion, chopped
  • 1-2 fresh red / green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. kasundi / mustard paste
  • 2 tbsp. fresh grated coconut
  • 2 tbsp. coriander leaves, chopped






          Heat oil in a pan and temper with kalonji. Saute for a few seconds and add the garlic. Fry till light brown and add the onion and chilies. Continue to saute till light brown.

          Now add the beans, salt and turmeric powder. Mix well and cook, covered on a low flame till they turn soft. Sprinkle water and stir at intervals.

          When done, add the kasundi, coconut (reserve some for garnishing) and coriander leaves. Give it a mix and garnish with coconut. Serve as a side dish with either plain steamed rice or chapattis / roti.



Note:

If using mustard seeds, grind 1 tbsp. of it along with fresh green / red chilies, turmeric powder and some salt. This will avoid it getting bitter.





                              Chop the Broad Beans into half.




                               Heat oil in a pan and temper with the kalonji.




                               Add the garlic. Saute for a few seconds.




                               Add the onions, and the chilies. Saute till light brown.




                               Add the beans, salt and turmeric powder.




                            Mix everything well and cook, covered till done. Sprinkle water 
                            and stir at intervals.




                            When done, add kasundi, coconut & coriander leaves. Mix well 
                            and serve as a side dish with either rice or chapattis.
















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