Monday, December 31, 2012

Instant Oats Dosa (Flatbread)

"Oat is a breakfast cereal. The only meal that can be put together with Oats is Oatmeal."

This  statement is clearly a myth and this myth has now been busted in my life. Gone are the days when I shrugged off the probability of cooking meals with Oats as it was was considered to be a "morning" food.

When I originally put myself on this gluten-dairy-sugar free diet, I was skeptical of relishing any other grain than rice because I was most exposed to two grains while growing up - wheat and rice. If Wheat goes away, I thought, only rice remains.

On my mother and Mr. Husband's insistence, I bought a big bag of rolled Oats from the supermarket thinking that it will either end up getting donated, eaten as oatmeal, or worst case rot then get thrown away.

When I started getting bored of rice, I fell back on besan or chickpea flour to make Cheela. Oats was still not in the picture. I hated the taste of chickpea flour in a flat bread. I started to think what my alternatives were through the process of elimination. OK, my mind sparked, I've got Quinoa! But that turned into a Boo Boo because I've recently developed an allergy to it. I had a stomach ache all night and swore never to ingest Quinoa again! Sigh. I was running low on ideas and zeal at this time. Then it suddenly struck me that I had a big bag of Oats in the pantry and I instantly remembered Priya's versatile recipes with Oats. Then, I googled some videos on Indian recipes with Oats and started to like the thought of cooking with Oats. And I am not disappointed.

The good thing about Oats is that it is high in fibre and neutral in taste. This makes it a perfect and choicest ingredient for several recipes. Unlike chickpea flour or besan, Oat is very submissive and accommodating to any flavour that you may want to impart to it for your final outcome. Being bland actually works in favour of Oats (at least for me)! Spice it up or sweeten it, Oat will be at your disposal!

This recipe was found on youtube. It was easy to make and tasted great with a side of spicy vegetables.

1. Oats and Urad dal (in the proportion 2:1)
2. Salt to taste (optional)
3. Water

1. Make a dry powdered mixture of Oats and urad dal.
Note: I am told that this mixture lasts several months when stored in an air-tight container.
2. Mix with water and salt until you get the desired consistency.
3. Pour a ladle on a lightly greased non-stick pan. Flip and cook on both sides.

Serve warm as dosa or as a roti.

Sunday, December 30, 2012

Oats Upma

As you know, a healthy gluten-diary-sugar free diet is changing my eating as well as cooking habits.  I've been on the lookout for tasty yet fitting recipes for my well-being without having to kill myself over finding the ingredients. Luckily enough, there is a plethora of cooking tutorials on youtube and recipes on the internet. The recipe below has been clearly copied and I take no credit for this work. Also, I want to thank one of my blogger friends, Priya,  who inspired me to cook with Oats. She is the one who introduced me to the versatility of this super-grain. Thanks, Priya!

1. Onion, chopped, 1
2. Garlic pods, 2, minced
3. Green chili, 2, minced
4. Carrot, 1, diced
5. Green peas, 1 cup, frozen
6. Green beans, 1 cup, frozen
7. Oats, 3-4 cups
8. Salt to taste
9. Hing, a pinch
10. Lemon juice to tatse
11. Turmeric powder, 1 tsp
12. Oil
13. Curry leaves from 3-4 twigs
14. Chana dal/bengal gram, a fistful
15. Mustard seeds (optional)

1. Dry roast rolled oats.
2. In a non stick wok, add oil.
3. Add mustard seeds and let it splutter.
4. Add in turmeric powder, hing, onions, garlic, green chili, curry leaves, and bengal gram.
5. Saute until they turn brownish.
6. Add in carrots, green peas, beans and water. Let it boil.
7. Add in lemon juice, salt to taste.
8. Slowly add in oats, mixing thoroughly.
9. Reduce the heat and keep mixing until all the water is absorbed by the oats.

Believe me this tasted as good if not better than the traditional Upma. I do not regret any bit of it. 

Healthy eating? Bring it on!

Hearty Home Made Vegetable Soup

Thanks to my gluten-diary-sugar free diet, I am stepping out of my comfort zone and trying new recipes. This recipe is not mine or someone else's but an amalgamation of various recipes suited to my imagination and pantry availability. It is a warm soothing one pot fare that acts as a perfect satisfying meal on a cold lonely winter night.

1. 1 carrot, diced.
2. green onion, 1 bunch, chopped
3. tomato, 1 chopped
4. Celery stalks, 2, chopped
5. Broccoli heads, 2-3 minced
6. Garlic, 2, minced
7. Dried peas, boiled, a cup
8. Salt to taste
9. Black pepper, freshly ground
10. Oregano
11. Basil
12. Vegetable stalk
13. V8 Vegetable cocktail soup.
14. Water, to the desired consistency
15. Olive oil

1. Add oil to a non-stick wok.
2. Saute garlic and let it brown.
3. Add in green onion, carrots, basil, oregano and saute.
4. Add in broccoli, celery and let it soften.
5. Add in tomato, water, vegetable stalk, juice, pepper and salt.
6. Boil. Adjust the seasoning and consistency with water or juice.
7. Throw in the dried peas and mix well.

Serve warm.

Sunday, December 16, 2012

Stir fried veggies with Charred Salmon

On a Glueten-sugar-Dairy free diet, I am finding life in colourful vegetables, fish, chicken, and a side of rice.This diet has steered me and introduced me to some new recipes. All is well that ends well. And everything is for a reason. Follow on...

1. Mushrooms, sliced
2. Cucumber, diced
3. Broccoli florets
4, Spinach, fresh
5. Soy sauce
6. Garlic chili pepper sauce
7. Salt
8. Oyester sauce
9.Carrots, diced.

1. Stir fry all veggies
2. When the change start to colours, add in ingredients 5-8. Check the flavours and adjust seasoning.
Serve warm with salmon or just by itself.

Seared Salmon and Sauteed Spinach

On a diet lately, I am experimenting outside my comfort zone. And I am finding success and savoury sensations. The below is adapted from a youtube video. Healthy and tasteful, this one is easy to make too!
1. Salmon (skinless, boneless)
2. Spinach, fresh
3. Honey
4. Balsamic vinegar
5. Olive oil
6. Soy sauce
7. Garlic chili pepper sauce
8. Honey

1. Cook salmon on both sides, set aside.
2. Saute spinach, set aside.
3. Make a dressing of ingredients 5-8.
Lay a plate with a bed of the sauted spinach, top with the seared salmon, then drizzle the dressing over it generously.

Serve by itself or with a side of steamed white rice.

Bon apetite!

Sunday, September 23, 2012

Bharela Bhindi (Stuffed Okra)

I've been out of touch lately. Blame it on school, work, fitness routines, and then some not so pleasant stuff. I don't want to talk about the gore part but all I can say is that it taught me/was a refresher of good lessons. Never compromise your personal ethics even how compelling the influence may be, and just keeping going. So long as you can answer your conscience, you do not need to answer anyone else. Never ignore health. Cherish the people who are your well wishers especially those who make your life a positive one to lead.

Here's a recipe that Mom and I cooked up together. It took a lot of time but did not feel like work because we split the load. Mom, you are such an angel. I love you, Mom!

1. Okra
2. Oil
3. Salt
4. Fennel powder
5. Turmeric powder
6. Cumin powder
7. Coriander powder
8. Red chili powder
9. Mustard seeds
10. Cumin seeds
11. Hing

1. Wash and pat dry the okra
2. Chop off the head and tails.
3. Make a slit on one side.
4. Make a spice mix of ingredients 2-8.
5. Stuff it into the slits.
6. Heat a wok, add oil.
7. When the oil is hot, add mustard seeds, hing and cumin seeds. Let it crackle.
9. Add in the Stuffed okra and cook until al-dente.

Serve warm with Roti bread.

Sunday, August 19, 2012

Undhiyo or Gujarati Mixed Vegetables with Chickpea Flour Dumplings

Undhiyo is a Gujarati  mixed vegetable dish with steamed chickpea flour dumplings. This was the first time I made and tried this dish. I had only heard the name before that. My MIL taught me how to make this dish. Long story short - First prepare the dumplings then cook the vegetables and finally mix them together.

Some people like to add Plantain to the dish but I was advised otherwise from my MIL.  The steamed dumplings are often referred to as Muthia and is also consumed as a tea time snack. The dumplings can be made in many ways, one variant is described here.

The dish is cooked in a generous amount of oil and requires a lot of work. But I loved the flavours and the excitement of making something different from the mundane.

Serves 8-10

1. 1 yam, peeled, cubed
2. 1 sweet potato, peeled, cubed
3. 2-3 potatoes, peeled, cubed
4. 1 round eggplant, cubed
5. 2 carrots, peeled, cut in rings
6. Snow peas/Navy beans/Fava Beans (Sem or Surati papdi), de-veined and split, 1 pound
7. 7-8 cloves garlic, shredded/crushed
8. a handful of cilantro, shredded, finely chopped
9. 2-3 green chili, crushed
10. Besan or chickpea flour, 3-4 cups
11. Methi or fenugreek leaves, chopped, appx 2 bunches
12. 2 tsp red chili powder
13. 2 tsp coriander powder
14. Salt to taste
15. 2 tsp turmeric powder
16. Tomatoes, 1, cubed
17. Mustard seeds, 1 tsp
18. Cumin seeds, 1 tsp
19. Garam masala

1. Make a moist dough of ingredients 10-15 with oil. Then add water to make a smooth dough.
2. Make cylindrical balls of the dough and steam. Set aside and cool.
3. Heat a generous amount of oil in a deep bottomed wok or pressure cooker.
4. Add mustard and cumin seeds to the oil and let it crackle.
5. Next add ingredients 7-9 and stir fry for a minute.
6. Now add ingredients 1-6 and some water.
7. Close the lid of the pressure cook and let the vegetables cook.
8.  When the vegetables are cooked, add red chili powder, salt and garam masala.
9. Throw in the steamed dumplings and chopped tomato.
10. Mix well.

Serve with hot Rotis

Tuesday, August 7, 2012

Gazar ka Achaar (Carrot Pickle)

This is one thing I've had some many times. I've dreamed of making it and asked many people for the recipe. To each one, their own (recipe). But when it came to taking action, I was a lazy bum. Whenever I would go somewhere for a meal that happened to include this pickle, it just made me happier. It is a crunchy and savory accompaniment to any Indian meal.

Recently, I went to an Aunt's house. She was kind enough to give me an entire jar of this pickle that she had prepared at home. I was on cloud nine. Seeing my love for this pickle, when I came home, my MIL made it for me. Here is her recipe:

1. Carrots, 4-5, peeled and then juilienned
2. Jalapeno peppers, about 2 fist fulls, julienned
3. Oilve oil, 7-10 tbsp
4. Rai or mustard powder, 3-4 tsp
5. Turmeric powder, 2 tsp
6. Salt to taste
7. Sugar, 1 tsp (optional)

1. Wash and pat dry the carrots and jalapeni peppers. Then pat dry.
2. Mix everything together.
3. Leave at room temperature for a couple of days.
4. Store in an air tight jar in the fridge.
It will last for more than a couple of weeks.

Serve as a side with Roti, vegetables, or Rice and lentil soup.

Monday, July 16, 2012

Lahsaniya Batakha - The Original

Remember this recipe? That was my imagination of Lahsaniya Batakha.

This one is my Mom-in-laws recipe - the original and authentic Gujarati version. I fell in love with it. I am sure you will too -  especially if you like garlic. It is easy to make and scores high on taste. When you are looking for something that can be done up in a jiffy yet will flirt with your tastebuds, go for this recipe!

Serves 6-8

1. 6 potatoes, peeled, diced
2. Garlic, 8012 pods or 1 full flower, shredded
3. 1 green chili, shredded
4. 2-3 Dried red chili, broken
5. 1 tsp mustard seeds
6. 1 tsp cumin seeds
7. 1/4 tsp heeng
8. Oil
9. Coriander powder, 2 tsp
10. Red chili powder, 1 heaping tsp
11. Salt to taste
12. Turmeric powder, 2 tsp
13. Onion, 1 minced (optional)
14. Fresh Cilantro, a handful, chopped

1. Heat a pressure cooker.
2. Add oil and mustard seeds and heeng.
3. When the seeds splutter, add cumin seeds and let it sizzle.
4. Throw in garlic and let it brown.
5. Add in onion and fry for a few minutes.
6. Add turmeric powder and potatoes.
7. Add coriander powder, red chili powder, salt.
8. Add some water and close the lid of the pressure cooker.
9. Allow 2-3 whistles to below.

Garnish with fresh cilantro and serve warm with Roti.

Monday, June 25, 2012

Tandoori Chicken Breast Sandwich

As tasty as it sounds, this recipe is a perfect lunch. This recipe can be put together with minimal effort yet yeild maximum value in terms of taste and nutrition.

1. Tandoori Flavoured Chicken breast slices (can be found at supermarkets)
2. Brown bread, 2 slices
3. Olive oil margarine or mayonnaise for those who are not watching the calories
4. Black pepper
5. Cucumber slices
6. Lettuce (iceberg or romaine), broken
7. Tomato slices (optional)
8. Cheddar cheese slice

1. Spread margarine over the both slices of bread on one side
2. Place a slice of chicken breast, then cheese single, then cucumber, then lettuce, and finally tomato.
3. Sprinkle freshly ground black pepper.

Serve cold.

Tuesday, June 12, 2012

Restaurant Style Shahi Bhindi (Okra)

Bhindi is a vegetable that is liked by many. It is also one expensive vegetable in North America. There are many ways to cook Bhindi including a popular yet simple one as described here.

However, the type of Bhindi found at restaurants taste and look different and seem to have a more elaborate list of ingredients as well as a different style of cooking. The attempt below is an endeavour to replicate that flavour and look. I would say I got pretty close in reaching my goal. The only difference was in the use of potatoes instead of bell peppers. An effort that yields nice results really makes me happy. This one is a typical North Indian cuisine.

This is a tribute to all those people who inspire me to cook.

Serves 6-8

1. 2-3 cloves of garlic
2. 1 inch ginger
3. 1-2 green chili (optional)
4. Onions, 4 small, cut in cubes
5. Hing, 1/2 tsp
6. Mustard seeds, 1 heaping tsp
7. Cumin seeds, 1 tsp
8. Turmeric powder, 3-4 heaping tsp
9. Coriander powder, 4-5 tsp
10. Red chili powder, 2-3 tsp or to taste
11. Salt, to taste
12. Tomatoes, ripe, 2, cubed
13. Garam masala, 2 tsp
14. Amchoor (dried mango) powder, 2-3 tsp
15. Chopped coriander leaves, fresh, about a fistful.
16. Potatoes, 3, cubed
17. Oil, 5-6 tbsp
18. Tomato paste, 3 tsp
19. about 1 pound okra, washed, dried and then sliced, head and tails removed.

1. Heat a wide mouthed, deep bottomed, non-stick wok.
2. Add generous amounts of oil
3. Add mustard seeds and hing and let the seeds crackle.
4.Now add cumin seeds and let it sizzle.
5. Shred or grate the ginger garlic and chili and add it to the oil.
6. Fry for a couple of minutes or until the ginger garlic look cooked (it will start to change colour and the raw smell will disappear)
6. Throw in the onions and caramelize.
7. Add in coriander powder, turmeric powder and saute for 5-10 mins. If you feel that the spices are starting to burn, add a couple of drops of water to prevent that.
8. Now add tomato paste and cook on high heat until it leaves the oil.
9. Add potatoes and cook until the brown.
10. Add the okra and cook without a lid until the okra starts to brown or wilt slightly.
11. Add in salt, amchoor powder, red chili powder and garam masala.
12. Mix with a gentle hand.
13. Garnish with chopped coriander leaves/fresh cilantro.

Serve warm as an accompaniment to Roti.

Monday, June 11, 2012

Healthy Recipes and Diet Plan to lose >3 Pounds in 1 Week

Priyanka practising Yoga at Lake Tahoe, Nevada.
If you know me and/or read my post below, you would know what food means to me and how important it is in my life. Being a food-fanatic delivers many benefits but also poses some risks. The cons of being a foodie is that it is easy to lose track of healthy eating and sight of timely eating. It is easy to get carried away while navigating from one food blog to another and being inspired by so many versatile and delicious recipes. During the journey of blog-hopping, it is easy to be tempted by food pictures and enraptured by the yummy sounds of how it would taste. This often leads me to be cooking up more meals than what my tummy needs without keeping a log of the nutritional value/calorie intake.

My love for food so contradicts my obsession with being healthy, fit, and a fashionista. Thus, this food-fanatic often goes on health-plans and fitness routines. In order to tone up my body, I prefer to eat limited portions while being mindful of when I eat and how.

Lately, I created a diet plan for myself. I lost 3.3 pounds in 1 week. Many of my friends and followers wanted to know the recipe for success. I think this blog is a great medium to share how I achieved my goal. I believe that being a Food-Fanatic in the real sense means being attracted by the right kinds of foods, finding appeal not only in flavours but also in nutritional content. A food-fanatic who prophets or gives more attention to palatableness and little weight to wholesome eating is like someone with a soul less body. I have begun to realize that a true food-fanatic should not only practice but also preach a healthy lifestyle. Because food is not only about satisfying the taste buds but also about providing the body with the right kind of nourishment.

  1. Start slow and give yourself breaks. You know it won't be easy to change an existing lifestyle and go out of the comfort zone so be easy on yourself. Listen to your body and give yourself a gradual entry into the plan/regime.
  2. Believe you can do it. Confidence and commitment are key. So is the discipline to stick to your goals.
  3. Break your goals into SMART (Specific, Manageable, Attainable, Realistic, Time based) ones. For example, my goal was to lose 5 pounds in 2 weeks.
  4. Before you eat, ask yourself: Am I really hungry. Stop is the answer is NO.
  5. When your hunger level is tolerable, fill yourself up with water. Try to do this as much as possible and get 8 litres of water in.
  6. Make sure you are taking multi-vitamins.
  7. Limit your portions especially when it comes to carb intake. Stop eating right before you feel you are getting full.
  8. Do not starve yourself.

Day 1
Breakfast: 1 slice of multi-grain bread with olive oil margarine and Indian chai without sugar
Lunch: Anything you want as you want to start slow
Dinner: Green beans stir fried in soy sauce and chili garlic sauce.
Snack: Real cheese, half a banana, glass of milk

Day 2
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Broccoli sauteed with sesame seeds and soy sauce
Dinner:  Repeat lunch
Snack: Trail mix (dried fruit)

Day 3 
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Lentil Soup (dal) and salad
Dinner: Repeat lunch
Snack: Olives, glass of milk

Day 4
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Watermelon
Snack: Edamame and olives
DinnerVegetables, a ton of tomato soup

Day 5
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Kala chana cooked Indian style
Dinner: Repeat lunch
Snack: Cashews, glass of milk

Day 6
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Any sabzi or soup
Dinner: 1/2 roti and sabzi (any without aloo)
Snack: Strawberries, glass of milk, green tea

Day 7
Breakfast: 1 slice of multi-grain bread with olive oil margarine and Indian chai without sugar
Lunch: Only sabzi (bhindi, chole, cabbage)
Dinner: Limited portions of Tehari rice
Snack: Papaya and cooked chicken

Day 8
Breakfast: Oatmeal (brown sugar and cinamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: White Rice and chicken
Dinner: Only sabzi/vegetables
Snack: Edamame with rock salt, tomato soup

More links:
Healthy eating recipes
More diet plans
14 day to slim you diet
Executive weight loss

Wednesday, June 6, 2012

Tehari (Stir fried Rice)

A gastronome like me has many foodie dreams. These dreams are never-ending and the more my  grub-dreams are fulfilled, the more dreams they seem to spark off. It's like a chain reaction - one meal cooked leads to ideas or wishes for another, and then the other leads to a few more.

This blog testifies my unconditional devotion and compassion towards grub. A good part of my life revolves around food - thinking about it, writing about it, and taking pictures of it. Then planning meals, grocery shopping, and cooking meals for family. My love for food is also food for love. Craving eatables, tasting flavourful feasts, and gorging on homely servings, for me, is the best part of life.

Take me anywhere in this world and on the top of the agenda would be to try the regional cuisine of that area...

Speaking of regional areas, here is one such recipe that is typical of U.P. 

Serves 8.

1. 5 cups of washed rice
2. Salt, 5 tsp or to taste
3. Mustard seeds
4. Heeng
5. Cumin seeds
6. Oil
7. Peas
8. Turmeric powder, 2 tsp
9. Red chili powder, 2 tsp or to taste
10. Coriander powder, 4-5tsp

1. Heat a non-stick wok.
2. Add oil, mustard seeds, and heeng.
3. When the mustard seeds crackle, add cumin seeds.
4. Add about 2 tsp turmeric powder and then raw rice.
5. Mix well.
6. Cook for about 5 mins on medium high heat stirring continuously.
7. Add coriander powder, red chili powder and mix again.
8. Add peas and cook for another 5-7mins.
9. In a rice cooker, add water and this stir fried rice.
10. Add salt.
11. Steam rice until fully done.

Serve warm as a one-pot meal or with a side of tomato soup.

A morsel of this for me? I'm sorry. Nothing less than a full-fledged serving. Thank you. Luckily enough, this was my first carb intake in three days. Dieting is not easy - I tell you!

On this note, I'd like to express my gratefulness to have so many sources, inspirations, cuisines, as well as whims to throw together all kinds of recipes and fire up my stove. It keeps me going. One steady and strong inspiration and source of recipes has been my Mom. Just like this one. Thanks, Mom!

Monday, June 4, 2012

Chooda Matar/Cheevra Matar (Flattened Rice Flakes and Green Peas Pilaf)

Choora Matar is a variant of Poha. When you are bored of the mundane, try this recipe and you will be surprised how small changes can yield such wonderfully anew results. Chooda Matar is typical Banarasi cuisine. It is often had as breakfast or a snack. The delicacy shares the same name as this recipe yet it lends distinctive flavours and has unrelated cooking styles.

This Pilaf is unique in its own way. While rice flakes fulfill the appetite, the ethnic Indian spices spell its magic of tastefulnessess. The goodness of green peas and the zest of lime, the aroma of fresh cilantro herbs and the kick of ground black pepper all come together in one meal to make this a personal favorite.

1. 6 cups matar (green peas)
2. 2 cup poha (flattened rice flakes)
3. 1 tsp mined ginger
4. 2 red Thai chili, chopped
5. Mustard seeds
6. Cumin seeds
7. Salt to taste
8. Turmeric powder
9. 3 tsp Coriander powder
10. 1/2 tsp sugar
11. Oil
12. 1 tsp Black pepper, ground
13. Freshly chopped cilantro
14. Lemon juice, 3 tsp

1. Heat a wok.
2. Add oil, mustard seeds.
3. Let it crackle.
4. Then add cumin seeds.
5. Add ginger and saute until lightly brown
6. Add green chili and mix.
7. Add turmeric powder.
8. Add peas and salt.
9.Cover and cook until the peas soften
10. Wash the poha and mix it with coriander powder, sugar, black pepper, cilantro.
11. Then add this to the cooked peas.
12. Cover and cook for 10 mins on low heat, stirring occasionally.
13. Add lemon juice and mix.

Serve warm and jazz it up with freshly made Dhania ki chutney.

Thanks, Mom, for sharing this recipe with me.

Wednesday, May 30, 2012

Malpua (Banana Pancake)

Malpua is a Pancake typically made on the occasion of the festival of Holi.
It's a sweet delicacy of the Indian sub-continent. It's delicious. My mouth waters just at the thought :-)

1. 1 cup all purpose flour (maida)
2. Cardamom powder, 1 tsp
3. Fennel seeds, 1-2 tsp
4. Mashed banana, 1/4th
5. 2 tbsp sugar
6. Raisins, a couple, finely chopped
7. Milk

1. Make a batter of all of the above.
2. Let it sit for a couple of hours.
3. Deep fry.

Serve warm!

Wednesday, May 23, 2012

Makki Ki Roti (Corn Flat Bread)

Makki ki Roti is a classic North Indian staple. It is nothing but flat bread made from corn flour (Makki ka aata). It is commonly teamed up with Greens such as Spinach Curry or Mustard leaves curry (Sarso Ka Saag). Makki ki roti and Sarso ka Saag is considered a delicious duo. It is a savory and super healthy combination and a wholesome meal. Loaded with nutritional value, this recipe is a keeper! It will bring warmth to the body and satiate starvation - Perfect for those cold winter-nights.

1. Makki ka Aata (Corn flour), 4 cup
2. Hot water, boiling, 2 cup appx
3. Salt, to taste
4. Minced red onion,1
5. Oil

1. Make a dough of cornflour using ingredients 1-4.
2. Then mix in the onions in the dough.
3. Pinch out small balls from the dough.
4. Put the ball between your palms and make a smooth ball.
5. Flatten with a rolling pin.
6. Cook on a non stick pan on both sides evenly with some oil.

Serve warm with Palak.

Mom made this for all of us tonight. Thanks, Mum!

Monday, May 14, 2012

Menu and Recipes for a Vegetarian Barbecue

To my knowledge, barbecues are not commonly done at households in India. But in North America it's a popular activity performed at home during the summer. Since Mom and Dad are visiting me this summer and since they are vegetarian, I decided to hold a vegetarian barbecue this Mother's day.
I used to think that barbecues were only meant for meat. But when I started exploring vegetarian options for the grill, I realized that there were so many things that could be on the menu.
Happy Mother's Day from our family to yours!

1. Barbequed corn (desi style bhutta) smeared with Chaat masala and lemon juice
2. Vegetarian patties/burger with fresh tomato, lettuce, onion rings, and mayonnaise.
3. Paneer tikka
4. Ceaser or Tossed salad
5. Oven roasted potatoes
6. Fresh Cut Fruits
7. Home made fruit juice

Any other vegetarian barbecue ideas? 

Saturday, May 12, 2012

Chooda/Cheevda/Poha Matar (Fried Flattened Rice Flakes with Spicy Stir-fried Peas)

Chooda/Cheevra/Poha (Flattened Rice Flakes) and Matar (Green Peas) is a Varanasi/Banarasi snack often relished during the winter season. The crispiness of fried flattened rice flakes is a good compliment to the soft texture of  cooked green peas. Poha-Matar is a perfect combination but can be enjoyed individually as well.

This is my first encounter with it as a chef. Until now, I was only interested in how it tasted and not how it was made. Having Mom come stay with you has many benefits including having the opportunity to learn interesting recipes from her, especially the ones that you grew up eating. Thanks, Mom! Here goes the recipe:

Serves 4-6


For the Poha:
1. Poha (Flattened rice flakes)
2. Mustard seeds
3. Cumin seeds
4. Oil
5. Salt

For the Spicy Peas
1. Peas, frozen, 4 cups,
2. Salt
3. Turmeric powder
4. Red chili powder
5. Oil
6. Heeng


For the Poha:
1. Heat a non-stick wok.
2. Add oil generously.
3. Add mustard seeds and let it crackle.
4. Add cumin seeds and let it sizzle.
5. Add dried Rice Flakes.
6. Fry on medium heat until it becomes crispy and changes colour.
7. Add salt to taste.

For the Peas:
1. Heat a non-stick wok.
2. Then add olive or canola oil.
3. Add mustard seeds and heeng let the seeds crackle.
4. Add cumin seeds and let it sizzle.
5. Add about 1 heaping tsp of turmeric powder and then the peas.
6. Mix well.
7. Cook uncovered on medium-high heat for about 5-7 mins.
8. Add Red chili powder and Salt then mix.
9. Cook covered  until all peas are cook thoroughly.

Serve with Chai by itself or as an accompaniment to the Poha.

Wednesday, May 9, 2012

Aloo ki Kachori (Deep Fried Pastry Stuffed with Potatoes)

This recipe comes from the  maternal side of my family but I have not seen or heard of it anywhere else. Glad to be a part of the family that I am. Food makes me so appreciative - doesn't it? LOL

Indulging in Aloo ki Kachori or Poori is like doing something guilty that makes you happy. Loaded with oil and carbs, this pastry is a flavourful special occasion dish. Despite the lacking in the nutritional department, Aloo ki Kachori will appease your senses and fulfill your appetite like no other. It is the one that makes you long for more.This is one homely lip-smacking meal that satisfies your hunger as well as delights your taste buds.  Don't count the calories on this one - it's OK to take a break from healthy eating once in a while, isn't it? I think this is a reward for my hard work and healthy-living ethic all this while. I'll think about the burning off the fat with a strenuous work-out later :-)

Om nom nom nom!

1. Potatoes, boiled, peeled, mashed
2. Maida (All purpose flour), 2 cups
3. Salt to taste
4. Amchoor (Dried mango powder)
5.Red chili powder
6. Oil

1. Mix salt, amchoor, red chili powder into the mashed potatoes.
2. Make a moist dough of maida with oil, salt. Then add water.
3. After kneading the dough well, pinch out small balls and roll between your palms to flatten the balls. Make it a little on the wet side (not a hard dough)
4. Using a rolling pin, flatten the ball.
5. Place some potatoes at the center of this flatten ball. Then use this technique to seal the potatoes inside the flattened ball.
6. Next flatten the stuffed ball with a gentle hand and make a slit on one side (to avoid the bread from bursting when fried)
7. Deep fry.

Serve hot and fresh with Aloo ka Achaar and Aloo Tamatar ki sabzi.

Monday, May 7, 2012

Aloo Ka Achaar (Potato Pickle)

Aloo Ka Achaar is my Mom's signature dish. Packed with flavours and a break from the mundane, this pickle can be enjoyed with about anything. Have it as a side or condiment with Poori (Fried Indian bread) or with steamed rice and lentil soup. This Achaar (Pickle) will not only pep up the meal but also be the highlight of the meal. Unlike other Indian pickles, I find this one to be healthier and easier to make. The traditional recipe calls for mustard oil as the base ingredient but for those of us living in North America, you may know that this oil is a banned edible commodity. Although no other oil can match the flavour of mustard oil, olive oil can act as a healthier substitute. Want to get people talking about your cooking? Try this:

1. Potatoes, boiled, peeled, mashed, cut in wedges, 2
2. Mustard or olive oil
3. Peas, 1/2 cup
4. Carrots, boiled, 1 diced
5. Mustard seed powder, 2 tsp
6. Salt to taste
7. Turmeric powder, 1/2 tsp
7. Red chili powder, 1/2 tsp

Note: You can also add broad/runner beans (sem)

1. Mix everything together.
2. Leave in a jar at room temperature for a few days.

Serve at room temperature. It is good for a week.

Sunday, May 6, 2012

Home made South Indian Sambhar Masala (Authentic Spice Mix for Lentil Soup)

I have always wondered how an authentic sambhar is prepared. My mom and I would ask any Southie we would see around but never managed to hit the recipe on the right note. Our Sambhar always had a North Indian touch to it which tasted great but it was frustrating to not be able to replicate the taste at South Indian restaurants despite our efforts. Recently, I met my husband's friends' wife and she guided me right. She told me the recipe verbally and on the go but it got stamped on my memory - engraved!

Here it goes:

1. 6 tsp coriander seeds
2. 2 tsp urad dal (white gram lentil)
3 2 tsp moong dal
4. 2 tsp chana dal (yellow split gram)
5. 2 tsp cumin seeds
6. 1 tsp methi seeds (fenugreek)
7. 1-2 cinamon stick
8. 4-5 cloves
9. 5-7 dried red chili
10. 1/2 tsp heeng
11. 1 inch mace (this is my addition)
12. grated coconut 1/4 cup (this is my addition)

1. Dry roast everything.
2. Make a powder using a blender.
3. Store in an air tight container

Verdict: Dry roasting is not a great idea. Consider frying in oil to easen the grinding process. This masala or spice mix tasted similar to the store bought one (MDH brand found at Indian grocery stores) but the satisfaction of having made it at home was immense.

Typical vegetables used in sambhar are: radish, beans, carrot, green pepper, and squash.

Friday, May 4, 2012

Brown Lentil Soup (Masoor ki Dal)

...One of my favourite lentil soups. It's most commonly made at home and relished over a bed of steamed rice. I've been meaning to post the recipe forever now. But I've never managed to do justice to the picture. Now I have finally come to terms that the look can never match the taste. Don't judge a dish by the colour :-)

It's super easy to make and economical yet healthy and hearty.

Serves 4.

Here is the recipe:
1. Masoor Dal (Brown lentils), 5-6 fists
2. Salt to taste
3. Turmeric powder, 1 tsp
4. Oil or ghee (clarified butter), 1 tbsp
5. Cumin seeds
6. Tomato paste
7. Red chili, whole, 1-2
8. Red chili powder, 1/2 tsp
9. Coriander powder, 1/2 tsp

1. Boil dal with salt and turmeric in a pressure cooker with about half the cooker filled with water. Allow 10 whistles to blow.
2. When the lid of the pressure cooker opens, add 2-3 tbsp of tomato paste. Mix and simmer again.
3. Temper into the dal: Ghee, cumin seeds, red whole chili, red chili powder and coriander powder.

Serve hot as soup or with steamed white rice for dinner/lunch.

Tuesday, April 24, 2012

Tawa Pulao (Spicy Pan Fried Vegetable Rice)

Tawa Pulao (Tawa:Pan, Pulao:Fried Rice) is Mumbai street food. This dish was unheard of to me until I started blogging. The recipe can be found in abundance in the blog world as well as this specific food blogPao Bhaji masala, as a key ingredient in a rice dish, was something new to me yet seemed to strike a chord. Being a Delhite, I had never had this dish in my life. But from the sounds of it, the dish was tempting both to cook and to eat.

I think this dish is a perfect, wholesome, vegetarian, one-pot dish with all sorts of nutrition packed together. A treat, especially for those fond of rice. Try it for yourself and devour the results.

Serves 8.

1. Pao Bhaji masala, 8 tsp
2. Kitchen King masala, 4 tsp
3. Garam masala, 3 tsp
4. Onions, 3 (medium size), sliced
5. Potatoes 2, chopped and diced.
6. Bay leaves 3-4
7. A pinch of heeng
8. Oil
9. Carrots, 3, peeled and diced.
10. Peas, 1/2 cup
11. Green beans, 1 -2cup.
12. Lemon juice, to taste
13. Steamed Rice, 4 cups
14. Red chili powder, 1-2 tsp
15. Garlic, 3-4 pods, minced
16. Ginger, 2 inch, minced
17. 1 tomato, chopped

1. Heat a non-stick pan or wok.
2. Add oil and bay leaves
3. In a few minutes, add the minced garlic-ginger and sliced onions.
4. Caramelize on medium high heat.
5. Add in potatoes and mix well.
6. Add kitchen king masala, pao bhaji masala and cook on high heat until the oil starts to leave the potatoes and spice mix.
7. Next add the carrots and cover and cook until the veggies are all dente.
8. Add peas, green beans, tomatoes, lemon juice, red chili powder, and garam masala.
9. Mix well and cover and cook for another 5 mins on low-medium heat.
10. Divide the cooked vegetables into parts and rice into parts (can be done mentally). For each portion of rice, add one portion of the vegetables. Then mix everything together. It will help you get a even mixture of veggies and spices in the rice. (Alternatively, line a layer of rice in a pan then a layer of veggies and alternate until done.)

Serve warm with mint cucumber raita.

Thanks to the bloggers who inspired me to try this recipe!

Friday, April 20, 2012

Vegetable Dumplings/Dimsum (Momos)

Delhi Belle's Momo recipe, got me all nostalgic and missing my school and college days in New Delhi. I remembered those outings to Delhi Haat (a famous handicraft and ethnic food bazaar in New Delhi) with my sister(s) with the sole intent to relish our favorite Steamed Momos (Dimsum) from the Mizorum (a North eastern state) stall. Delhi Haat in those days to us meant Momo and Fruit Beer. Anyone and everyone who would visit us from another city would be abducted to this fun place and then pestered to try our favorite Momo. My subconscious tuned into the Haider Ali 'Purani Jeans' (a Indi pop song about an adult's reminiscence of his college days) song as I went 5-7 years back in time. Gone are those days, but the memories are still fresh and food is a great way to re-live the golden past. I remember how I was always curious about the delicious tomato condiment that came with the Momo. Today, I had the recipe right in front of me. Thanks, Delhi Belle.

I introduced Mr. Husband to this thing during our last trip to India. Since then, he has been asking me where this can be found in North America or if we could get it parceled from New Delhi to us ;-)
I'm sure Delhi Haat is one of the places to go to on his list now when we go to Delhi next!

Verdict: Next time I'll shred the vegetables. 

I miss Delhi! :(

Photo courtesy: Google search.

Tuesday, March 13, 2012

Home Style Burritoes

Life is all about making choices and for that matter - the right choices. You choose your area of academics, you choose your career, and most importantly you choose your friends. Choosing friends, however, is an art. Some people are real friends whereas some, over time, prove themselves to be a waste and unworthy of your compassion. They will never be congruent - no matter how long you have kept your hand of friendship extended towards them or how firm that hand and emotion may have been. So treasure the ones who are reciprocal and give you genuine joy. Invest where your love is returned with equality. Because love knows no race or religion. 
Rest all...not of value.

Speaking of choices, food too, is about choices. Some food can be better than others. While some recipes turn out to be a waste of your time and TLC. Invest time and money on the dishes that please your palate, provide you with what your body needs while still fitting your schedule. Everything else is immaterial.

A semi home-made Burrito is one such recipe or choice that fits a busy lifestyle, satiates the hunger, gives you the necessary nutrition yet scores in the taste department. It is perfect for a day when you are feeling tired or just plain busy.

1. Tortillas
2. Salsa
3. Cheese, shredded
4. Sour cream
5. Lettuce, shredded
6. Bell peppers, finely chopped
7. Onions, sliced
8. Oil
9.Chicken strips, cooked (store bought is convenient)

1. Heat a non-stick wok.
2. Add oil.
3. Throw in the onions and caramelize.
4. Add in salsa and bell peppers and cook until al dente (do not over cook)
5. In a plate, lay down a single tortilla and add chicken in the center.
6. Sprinkle cheese in the center of the tortilla and microwave for a minute or so. You can also use an oven.
7. Top with the cooked onion and bell pepper.
8. Sprinkle lettuce and a dollop of sour cream.

Roll up and devour!

This is inspired by the recipe mentioned at the back of my tortilla packet. But more importantly, this dish is inspired by my lovely sister (I first had something like this at her home).

Sunday, March 4, 2012

Anda Bhurji (Scrambled eggs )

Egg and I are not friends! For me, Eggs are best when decorated-up and placed in the Easter basket. Putting eggs into my intrinsic human system is another story.

Being a calorie counter and health-conscious freak, it seems natural that I would crave this ingredient. Alas! I failed each time I tried to get my digestive tract to accept this protein-rich ingredient. So now, I have made terms with the war going on between the two. But I manage to still sneak in a bite or two every time I make an egg dish for Mr. Husband. After all, what is better and easy-to-make then eggs for breakfast?

Here goes the recipe:

1.2 eggs, whisked
2. Red onion, half, finely chopped
3. Tomatoes, 1/4th, finely chopped
4. Salt, a pinch or to taste
5. Red chili powder, a pinch or to taste
6. Oil

1. Heat a non-stick pan.
2. Add a little but of oil and throw in the onions.
3. Stir fry for a few minutes until the onion changes colour.
4. Add in tomatoes then the whisked eggs (combined with salt and pepper)
5. Let the bottom part harden slightly so that you can flip it.
6. Cook evenly on both sides.
7. Cut into small pieces.

Serve with ketchup, toast, and a warm cup of chai.

For a vegetarian version, check this out.

Saturday, March 3, 2012

Chinese Fried Rice

As my reader, you must be aware of my love for Asian food. Here's another recipe that is an ubiquitous Chinese dish that will never lose its charm. Eat this one by itself or with a side of Manchurian. Add cooked chicken or only vegetables. This dish can be prepared in many forms. All forms lead to the words - Yummy in my Tummy! :-)

No prep needed. Serves 4.

1. Eggs, 2, whisked
2. Oil
3.  Steamed white rice, 2 cups
4. Soya sauce, to taste. You can use oyster sauce as an alternative.
5. Red onion, 1/2, finely chopped
6. Spring onion, 4, chopped
7. Broccoli, 5-6 florets, chopped
8. Green pepper (capsicum), 1, finely chopped
9. 1/2 cup appx frozen veg (chopped carrot, corn kernels, green peas)
10. Vinegar, a couple of tablespoons
11. Red chili and garlic sauce about 1.5 tbsp

1. Cook rice with 2 tsp salt and oil. You can also use leftover cooled rice.
2. Set aside and let it cool.
3. Heat a wok.
4. Add oil then red onion.
5. Let it brown. This will take appx 8 mins.
6. Throw in the whisked eggs and mix quickly. This will make something like scrambled eggs in the wok.
7. Then add soya sauce.
8. Add broccoli and other vegetables (green pepper and frozen veg).
9. Cook for about 5 mins.
10. Add vinegar and chili-garlic sauce.
11. Throw in the spring onions and mix.
12. Add the rice and mix again.
13. Check the flavours and add more soya sauce and vinegar as per taste.

Serve warm by itself. This will be a wholesome hearty meal.

1. You can add fresh bean sprouts at the end for a nice crunch.
2. Apparently using sesame oil imparts more flavour to the rice (but I have not tried this myself)
3. Cooking the eggs, onion, and vegetables separately and assembling them together at the end with rice is supposedly a better method of cooking this recipe.

Monday, February 6, 2012

Kutu Ke Pakodi (Buckwheat Flour and Potato Fritters)

Kutu ki pakodi is deep fried fritters and a feast on the days of fasting :-).
It's made of Kutu ka aata or buckwheat flour. It is eaten with yogurt. I love this dish. Since I have been working out more than religiously for the past week, I decided to reward myself with a little bit of oil and salt ;-)
These fritters are eaten after being dipped in flavoured yogurt (Chaach). However some people like to eat it by itself or with some condiment or just ketchup.
This is my Mom's recipe. So far I had only had it in India made by her. It never occured to me that I should also learn the recipe. Then, I moved to North America. My mom sent me some Kutu ka Aata all the way from India as she knew I loved these fritters. So, I then had to call Mom to ask her all about this dish and learn up the recipe. Here it is:

Ingredients for the Fritters:
1. Kutu ka aata (Buckwheat flour)
2. Potatoes, minced
3. Salt
4. Red chili powder
5. Some water.

1. Mix everything together.
The consistency should be like that of a hard dough.

1. Deep fry in batches until they turn brown.

Ingredients for the Yogurt:
1. Yogurt.
2. Red chili powder
3. Salt
4. Water
5. Oil
6. Cumin seeds.

1. Whisk yogurt.
2. Add salt.
3. Add water.
4. Add red chili powder.
5. Heat oil and put some cumin seeds in it.
6. Let the cumin change colour, then temper this oil and cumin into the yogurt.

Saturday, February 4, 2012

Chinese Noodles

I am in love with Chinese food. There was a phase when I raved over Chinese dishes but then the passion gradually died. I have had my ebbs and tides with this cuisine. But the fever is back again.

As a kid, my mom would make Chowmein noodles at home and it was my favorite. Then my sister had her own recipe for it and I loved that even more. But I did not have my own recipe. And I did not have an authentic recipe. So, I asked my Chinese friends how they make their noodles. The reply would be: add vegetables, noodles, and soya sauce. I would think, really? Is that all? How come their noodles are so delicious? They must be forgetting to tell me the secret ingredient that makes the difference. But then I spoke to my co-worker R about her recipe and also came across this blog, and thought maybe that is all. Let's try and see. So, I relit the fire in my kitchen. I decided I would go by the book and as I was directed - use only the essential ingredients. Less is more.

1. Bean sporuts, 50 gram or less
2. Carrot, green pepper, cabbage - finely shredded
3. Mushrooms, sliced (optional)
4. Spring onion, chopped.
5. Olive oil
6. Soya sauce
7. Red chili sauce
8. Noodles, blanched.

1. Heat a wok.
2. Add olive oil
3. Throw in the vegetables including the bean sprouts and spring onion
4. Cook for a couple of minutes.
5. Add in soya sauce and chili sauce.
6. Mix well and cook again.
7. Add in the noodles.
8. Cover and let simmer on low heat until the flavours blend into the noodles.

Serve warm.

The results were quite pleasing. I know now that it's not the number of ingredients but the quality of ingredients that make a dish taste good. Just like this one did. The trick is to add authentic vegetables. For example, use spring onion instead of red onions, don't forget bean sprouts and so on :) Little things make a difference. Just like how in life they do....

Thursday, February 2, 2012

Macaroni Pasta Indian Style

Hi All,
I have slowed down on blogging since I am juggling a number of things these days. Life is getting busy but it is good. Thanks to those who still stop by. I'm sorry for the disappointment of not seeing a new post very often. I'm aiming to post at least 2 posts per month. I think I might be running out of recipes too :)
But the best part of food is that there are so many cuisines. You could cook up a typical dish or you could do fusion. I love fusion especially when it comes to Chinese.
The other day I went to my friend's house. She had made Indian style pasta. It was the first time I had Indo-Italian! I was surprised how good it tasted! She didn't give me the recipe but mentioned that she added curry powder.
I had heard of pasta with curry powder before but had always been skeptical of how it would taste. Therefore, I never braved it out to try cook in my kitchen. After having tried it at my friend's house, I gained confidence that it can't be so bad. I was more worried that Mr. Husband would not relish this recipe. Hesitatingly, I proceeded with my own invented recipe. The only thing I specially bought for this recipe was curry powder. Other ingredients that I used were those that were readily available at home. Here it goes:
1. Macaroni pasta or any other of your choice
2. Red onion, chopped
3. Alfredo sauce
4. Cheese sauce
5. Asorted vegetables (I used frozen beans and peas and fresh tomatoes)
6. Curry powder
7. Salt to taste
8. Olive oil
9. Basil and oregano
10. Dried red chili flakes
11. Garlic, minced

1. Boil water and cook the macaroni until al dente. Set aside
2. Heat a deep bottomed vessel.
3. Add olive oil
4. Throw in garlic and onion and fry until they change colours.
5. Add alfredo sauce, cheese sauce, oregano, curry powder basil, and red chili flakes.
6. Mix well and bring to a boil.
7. Add in vegetables and cook on low to medium flame.
8. Add the macaroni and mix well.
9. Add salt to taste if required.
10. Adjust the seasoining to your taste.

Serve cold as a salad or warm as a main course dish.
Mr. Husband loved this dish. Thanks to my friend D!

Tuesday, January 10, 2012

Lahsaniya Batata (Potatoes in garlic-tomato sauce)

 If you like garlic and if you like potatoes, this one is for you! This is a Gujarati dish served as a side with Indian bread. The recipe is easy and fail-proof yet delicious.

Pan fried baby potatoes in a flavourful tomato and garlic gravy infused with typical Indian spices makes this different yet delectable.

1. Baby potatoes, 4-5, boiled.
2. Oil
3. Mustard seeds (optional)
4. Hing
5. Tomato, 1, ripe
6. 6-8 pods of garlic cloves
7. 2 green chili
8. Coriander powder
9. Cumin powder
10. Salt
11. Chaat masala
12. Garam masala
13. Tomato paste
14. Deeghi mirch, 1 tsp
15. Bay leaf, 1
16. Onion, 1/2, finely chopped
17. 1 inch ginger

1. Heat oil in a wok, then add mustard seeds and heeng.
2. When the seeds crackle, add chaat masala and garam masala.
3. Shallow fry the baby potatoes until they are nicely coated with the spices and turn golden brown.
4. Set aside.
5. Make a paste of tomato, chili, garlic, coriander powder, cumin powder, salt and ginger.
6. In the same wok, add oil.
7. Add a bay leaf and then fry onions.
8. Add the paste and saute until it leaves the oil.
Note: Add the tomato paste and deegi mirch to impart colour to the paste if you feel its not red enough.
9. Throw in the shallow fried potatoes.
10. Cook for about 5 mins,

Serve warm with Indian bread.

Tuesday, January 3, 2012

Vegetable Korma

Happy New Year to all My Readers!
Hope 2011 was a great year for you all. I wish that 2012 has more in store for you and brings happiness in your lives.

What a better way to start the new year than food? So here comes the first recipe from me in 2012. Happy Cooking!

Korma is nothing but mixed vegetables in a nutty yet creamy sauce. The creamy sauce is often a base of yogurt or coconut milk. A variant of Korma is Navaratanam Korma which refers to Nine vegetables in a curry sauce. This dish is often seen on menus at Indian restaurants. This is one simple side dish that doesn't need special culinary attention but will turn out delectable. The AllRecipes website calls this dish an easy and exotic Mughalai Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful.

This recipe below is of Korma (I did not use 9 vegetables)

1. Cashewnuts, about a fistful
2. Thai green Chili, 3-4
3. Tomatoes, ripe, 2
4. Cilantro leaves, fresh, a small bunch
5. Salt
6. Garam masala
7. Yogurt, whisked, a cup (some people use coconut milk)
8. Assorted vegetables (I used green bell pepper, zucchini, green beans, carrots, peas)
9. Curry leaves, 2 twigs
10. Chana dal and urad dal
11. Mustard seeds
12. Oil
13. Garlic, a few pods
14. Hing

1. Make a paste of tomato, cashews, chili, cilantro, and garlic.
2. Heat a wok then add oil and hing.
3. Add mustard seeds and chana and urad dal.
4. When the mustard crackles and chana and urad dal turns reddish, add curry leaves.
5. When the curry leaves look crisp and coated in oil, add the paste made in step 1.
6. Add in whisked yogurt and water.
7. Add salt and garam masala powder.
8. Mix well and Boil.
9. Add in vegetables.
10. Cover and cook till vegetables are al dente.

Serve with roti or rice.

This recipe was inspired by a Food channel source but not followed to the word. The recipe has been adapted to suit my pantry and convenience. 

Search Food Fanatic

Food Fanatic Search Results