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Tuesday, 22 August 2017

Sambar Flavoured Stuffed Khandvi in Pressure Cooker



          Khandvi is a very delicious Gujarati savoury snack, best relished with green chutney. This involves a lot of stirring the batter till you get the desired consistency. So today let me share an easier method by cooking in a pressure cooker. This not only saves your time but is also hassle free. 

          I gave a slight twist to the original recipe by adding some sambar powder for a South indian flavour. Then I served this delectable dish topped with some coconut chutney. So do check for an easy step by step method with photos to prepare it.






  • 1 cup gram flour
  • pinch of asafoetida
  • 1 tbsp. sambar powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • pinch of pepper powder
  • salt to taste
  • 2 cups buttermilk

Tempering - 
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • 1 sprig curry leaves
  • 1/2 cup fresh grated coconut
  • 1/2 cup coriander leaves, chopped
  • 3 tbsp. idli podi or as required
  • 3-4 tbsp. sev / bhujia or as required
  • 1/2 cup coconut chutney






          Mix together besan, turmeric powder, sambar powder, chili flakes, salt, asafoetida and pepper powder.

           Add in the buttermilk and whisk well so that there are no lumps.  Pour into a bowl and pressure cook for 2-3 whistles.

          Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or 
melamine plate (there is no need to grease).

           Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing).   After it cools down a bit, cut into strips with a knife or pizza cutter.

          Gently roll them from one end to the other & transfer to a serving plate.  You can also sprinkle some sev / bhujia. (Save some for garnishing).

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

           Pour the tempering over the arranged khandvi.  Garnish with the remaining coconut, coriander leaves, idli podi and sev.

           Spoon in some of the coconut chutney over the khandvi.   Enjoy as a tea-time snack, breakfast or as an appetizer.




                     Mix together besan, turmeric powder, sambar powder, chili flakes, salt, 
                     asafoetida and pepper powder



                             Add in the buttermilk and whisk well so that there are no lumps.



                               Pour into a bowl and pressure cook for 2-3 whistles.



                                This is how it looks after it is opened.



                     Immediately spread it on a steel plate, tray, corelle plate, counter top or 
                     melamine plate (there is no need to grease).



                    Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing)



                              After it cools down a bit, cut into strips with a knife or pizza cutter.



                      Gently roll them from one end to the other & transfer to a serving plate.



                           You can also sprinkle some sev / bhujia. (Save some for garnishing).



                               Then cut into strips and roll as usual.



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



                               Pour the tempering over the arranged khandvi.



                        Garnish with the remaining coconut, coriander leaves, idli podi and sev.



                               Spoon in some of the coconut chutney over the khandvi.






                                Enjoy as a tea-time snack, breakfast or as an appetizer.












Friday, 18 August 2017

Sambar flavoured Mixed Dal Idli



          A great way to start your day is with these protein packed Idlis made with only lentils. I added some sambar powder for a different flavour. So come deviate from the usual fare and create this wonderful and wholesome breakfast. These healthy and yummy treats are anytime welcome either for lunch, dinner or as a box meal too. Serve them hot with coconut chutney and sambar. 









  • 2 tbsp. each of moong dal, chana dal, masoor dal, urad dal and tuvar dal, soaked overnight
  • 1 tbsp. sambar powder
  • salt to taste
  • 1/4 tsp. turmeric powder
  • few curry leaves, sliced
  • 1-2 green chilies, chopped
  • pinch of asafoetida
  • 1 tsp. eno fruit salt
  • oil to grease the idli moulds
  • sambar & coconut chutney to serve






          Grind the soaked lentils with required quantity of water. The batter should be of pouring consistency.

          Mix along with salt, turmeric powder, sambar powder, asafoetida, green chilies and curry leaves. Just before steaming add in the eno and give it a stir.

          Pour into greased idli moulds and steam for 15-17 minutes. When cool, demould them and serve along with coconut chutney and sambar for a wholesome breakfast.




                  Mix the ground lentils with salt, turmeric powder, sambar powder, asafoetida,
                  green chilies and curry leaves. Just before steaming add in the eno fruit salt.



                               Pour into greased idli moulds and steam for 15-17 minutes. 



                    Serve along with coconut chutney and sambar for a wholesome breakfast.











Wednesday, 16 August 2017

Oats Idli Pakora



          Have any leftover Idlis and do not know what to do with them? Prepare these crispy batter fried Pakoras out of them and Voila!! you have an interesting and an innovative snack in no time. They are perfect as appetizers or as a tea-time snack. Serve them hot with either coconut chutney, tomato chutney, green chutney or ketchup. 







          I have used some leftover oats idli. You can as well make use of any plain idlis too. Another great way to use these pakora is to make kadhi pakora out of it and relish with either rice or chapatti for your lunch / dinner. So get going and dish out these yummy treats for your loves ones by following an easy step by step method with pictures to prepare it.








  • 1 cup small round shaped idlis
  • 1/2 cup gram flour (besan)
  • salt to taste
  • 1/ 4 tsp. turmeric powder
  • pinch of baking soda
  • 1/2 tsp. nigella seeds (kalonji)
  • 1-2 tbsp. coriander leaves, chopped
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1/2 tsp. red chili powder
  • oil to deep fry
  • chopped coriander leaves, chopped red chilies & sliced onion to garnish (opt)












          Prepare a batter by mixing together all the above mentioned ingredients (except idli and oil).

          Heat oil in a kadai / pan. Dip the idlis in the prepared batter and deep fry them few at a time till light golden in colour.

          Drain on a kitchen towel and serve them hot as an appetizer with any chutney or tomato sauce. They can also be had as a tea-time snack.





                     Prepare a batter by mixing together all the above mentioned ingredients 
                     (except the idlis and oil).



                    Heat oil in a kadai / pan. Dip the idlis in the prepared batter and deep fry 
                    them few at a time till light golden in colour.



                               Drain on a kitchen towel.








                     Serve them hot as an appetizer with any chutney or tomato sauce. They can
                     also be had as a tea-time snack.










Tuesday, 15 August 2017

Musk Melon Ice Cream



          What better way to enjoy your summer than to relish this homemade yummy and refreshing Musk Melon Ice cream. Just blend all the ingredients and freeze till set. It is that simple. It needs no rocket science nor an ice cream machine. Relish it as an after-meal dessert or any time of the day. So go ahead and give it a try and treat your near and dear ones to this wonderful chilled fruity delight.






1 cup musk melon, chopped
1 cup cream
1/2 cup evaporated milk
1/2 cup milk powder
1/2 cup powdered sugar or to taste
1/4 tsp. cardamom powder
few chopped musk melon to garnish







          Blend together all the above mentioned ingredients (except few melon pieces for garnish). Transfer to an air-tight container and set in the freezer for 2 hours.

          Then stir with a spoon / fork and again freeze for further 2 hours. Keep stirring 2-3 times in between.

          Finally freeze overnight or for a minimum of 8 hours. Serve it chilled in individual bowls, garnished with the remaining melon pieces.
















Fish Cutlet / Tikkis / Patties



          These yummy Fish Cutlets serves as perfect appetizers in any in-house party. They can be relished with tomato ketchup or any chutney. I made use of some leftover fried fish that was deboned and mashed. I added boiled and mashed potatoes along with other basic flavourings. You can as well add mashed paneer or bread crumbs too. So go ahead and dish out these amazing starters that is very easy to make and a pure indulgence.











  • 1 cup leftover fried fish, deboned & flaked
  • 1 potato, boiled & mashed
  • 1 small onion, finely chopped
  • 1 tsp. garlic, grated
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • salt to taste
  • pinch of turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • oil to shallow fry













          In a bowl, mix together all the above mentioned ingredients (except oil) into a dough. Divide into equal portions and give a desired shape to each portion. Refrigerate for an hour.

          Heat 1-2 tbsp. of oil in a pan and shallow fry the cutlets in batches on both sides till golden brown in colour.

          Drain on a kitchen towel and serve them hot, as appetizers with tomato ketchup or green chutney.









          










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