Sunday, March 20, 2016

Mango coconut chutney

I tasted mango coconut chutney made by a dear friend. The flavors were lovely and refreshing. Here I am posting with the ingredients I had in hand. It tasted different ... Non the less good way to eat my dosa and idli besides with other chutnies. 
1 chopped raw mango
1 bowl grated fresh coconut
3-4 green chilies 
3-4 pods garlic
1 tbsp oil
1/4 tsp mustard seeds
1 tsp urad dal
Pinch of Hing
Few curry leaves
1 red chilli
1. Grind together mango, coconut, green chilli, garlic salt to a fine paste. 
2. Heat oil and add hing, mustard and let it splutter. 
3. Add urad dal and red chilli and let them color. 
4. Add curry leaves and pour on chutney. 
5. Serve with dosa, idli or dhokla. 

Thursday, January 21, 2016

Ghee ke maawe ke chatpate parathe

Ghee ke maawe ke chatpate parathe
I like to use everything that I can use in my kitchen. You will barely seeing me throw away anything. I try and recycle everything that I can. 
Here is one good and tummy way to use the milk solid that you get after you make ghee. Most throw it away. It's delicious and has lots of goodness. I use it to make stuffed parathas. Try them and you will love the crisp and yummy parathas. Have it with pickle or just the way they are. 
1 bowl prepared dough for rotis
1/2 cup ghee ka mawa
1 chopped onion
1/4 cup besan
1-2 tbsp chopped coriander
1-2 ch chilies
Chilli powder as per taste
1/4 tsp haldi
1/2 tsp amchur
1.Make balls of dough. 
2. Mix all the ingredients for the stuffing. 
3. Roll the dough into a circle. 
4.  Put a generous helping of the mixture and close well. 
5. Roll again to a nice circle. 
6. Put it on the hot griddle.
7.  Put oil and make parathas or dry roast on both sides till crisp and put ghee when done. 
8. Enjoy with pickle and curd. 

Tuesday, December 8, 2015

All purpose spicy paste with fresh turmeric

Often we use ginger garlic paste and few of us but from the market. I make it at home as the tastes are fresher. Here in Jakarta we get a lot of fresh turmeric. I often buy and then it either dries out or I bury it in my garden. I now even have fresh turmeric growing. 
This time it found better use. In my paste. The flavour is amazing. Of course I was left with yellow hands but the paste adds amazing color and flavor to food. 
1/4 cup Scrapped and chopped fresh turmeric 
1/4 cup chopped ginger
6-8 green chillies
1/4 cup peeled garlic cloves
Oil to top up
In a grinder add all the prepared vegetables and crush them. 
Top with oil well and refrigerate. 
Use in cooking as needed. It has amazing colors and you get extra goodness of fresh turmeric. 

Saturday, November 21, 2015

Red saag

Laal saag saga
As a child I once tasted a dry curry made with the red saag often seen in Asian markets. I hated the taste. Perhaps it wasn't made well. Coming jakarta means finding the whole new world of fresh vegetables. Germany it was hard to get a huge variety. Yet I managed much for the 5 years I lived there. Time to try out the local vegs here and today was the big day as I dared to face my fears. I bought the dreaded saag. As I cooked it I wondered how my family would react to it. Whenever I introduce any new veg I make it with South Indian flavours. Easier to hide the taste of the veg. 😆 Its delicious and my family enjoyed it with khichdee. Here is the recipe. 
500 gms chopped red saag
2 potatoes cut into fingers with skin
3-5 pods chopped garlic 
1 red Chilli
Few curry leaves
2 tbsp oil
Hing a pinch 
1 tsp mustard seeds
2 tbsp Chana dal
1/4 tsp Chilli powder
1/3 tsp haldi
1 tsp sambhar powder
Pulp of small lemon size tamarind 
Heat oil and add mustard, hing and Chilli. Let them splutter. Add Chana daal and cook till golden. 
Add chopped garlic and sauté with curry leaves. 
Now put in the potatoes with a bit of salt and cover to let them swear for few mins. 
Put in haldi and Chilli powder and add the chopped saag. 
Mix well and cover to cook. 
Once potatoes are cooked, add the sambhar powder and tamarind pulp. 
Cook for 5 mins till its thickened. 
Serve with rice or rotis. 

Friday, June 12, 2015

Mixed flour bread


Mixed flour bread
This bread is so full of flavour and texture. Loved with tea and cream cheese or butter. 
100 gms each of bajra flour, oats meal , buckwheat flour
1 tsp fresh yeast
Warm milk to knead 
1 tbsp oil
Salt to taste
Oats to sprinkle on top.
Mix all the flours , add the yeast , warm milk, salt and oil. 
Make batter like consistency and keep for an hour. 
Pour into a greased tray and sprinkle oats on top.
Bake in a preheated oven at 200 deg C till golden and a knife comes out clean.
Cool and enjoy a very flavorful bread with lots of texture.

Sunday, June 7, 2015

Sambhal Oelaek

Sambhal Oelaek
A sauce so lovely ... Mix with rice and curd or top on a slice of toast or have it with dosas or even with pakoras! Very versatile and delicious ! 
500 gms big red chillies
2 tsp chilli flakes 
1 tbsp oil
1-2 tbsp vinegar
Salt to taste
Crush the chillies in a blender roughly.
Heat oil and add the chillies, flakes , salt and cook on high heat till it starts to dry up.
Add vinegar and cook few secs.
Pour and kept in bottles.
Use for anything that needs spice.

Capers mustard pickle

Capers , mustard and tomato chutney 
Capers are very close to taiti from Rajasthan in taste. Sour and tangy I thought of combining them into a chutney to eat with dosas. So here it is... The bottle sat on my fridge shelf long enough, now put to better use.
250 gms tomato purée
3-4 tbsp capers
3-4 tbsp prepared mustard sauce
2 tbsp oil
1 tbsp ginger garlic paste
1 tbsp crushed achari masala( kalonji, mustard, saunf, jeera and methi seeds)
Chilli powder
Heat oil and add ginger garlic paste, add purée and mustard.
Add all other ingredients and cook till oil comes out.
Add capers and cook few mins.
Store in a jar.
Enjoy with what you like. 

Friday, June 5, 2015

Bread dhokla


Bread dhokla 
Sudden friends visiting and what do you think of that's different and is with bread? Mind was churning faster and soon thought of doing this dish. Very refreshing and tasty. Serve with imli and green chutney. Could nearly go as dahi vada taste too. Whatever it was... I loved it! 
10 large slices of bread cut into squares
1 cup yogurt beaten
3- 4 tbsp besan
1 tsp ginger garlic n chilli paste
1/2 tsp sugar
1 chopped chilli
1 tsp urad dal
1 tsp sesame 
Curry leaves
1 tbsp oil
1/2 tsp mustard seeds
Hing a pinch 
Cut bread into squares and arrange in a microwave dish.
Best yogurt with 1/2 cup water and besan.
Add salt , sugar, garlic paste. Beat.
Pour on the bread and let them soak.
Cover with film and poke holes in it.
Put into microwave for 6-7 mins and cook on high.
Remove and keep for few mins. 
Heat oil and add hing and mustard seeds.
Add sesame seeds and urad dal and let them color.
Add curry leaves and chopped chilli.
Add 2-3 tbsp water and mix.
Pour over the bread mixture and keep for couple of hours to soak well.
Serve chilled or at room temperature. 

Tuesday, June 2, 2015

Spicy and nutty squares

Sometimes the need to eat something different yet made from things in the fridge with least efforts result in something delicious. This was one such effort that made me want some more ! Here is the recipe that could be a great lunch box idea or even finger food for a party sure to be relished. 
2 mashed potatoes
1 chopped chili
1 tsp ginger garlic paste
Salt to taste
1/4 tsp chilli powder
1/2 tsp amchur
Chopped coriander 
Sesame seeds as needed
Roasted and salted peanuts
6-8 bread slices
2 tsp Schezwan sauce 
In the boiled and mashed potatoes , add chopped chillies, garlic ginger paste, salt, chilli powder, salt and coriander. Mix well.
On slices of bread spread butter, tomato ketchup and little schezwan sauce.
Spread a good layer of potato mixture.
Sprinkle with sesame seeds and peanuts.
Heat a skillet, spread some butter and put the potato side down first to cook till golden.
When brown , flip over and cook till golden on the other side.
Cut into squares and serve hot!
Spicy and nutty snack ready in mins.


Sunday, May 31, 2015

Mushroom casserole with Indian spices

After a while afternoon of baking muffins and cake, idea of cooking dinner was really wasn't too exciting. A quick look in the fridge and hot oven got me creating this healthy delicious dish.
250 gms halved mushrooms
1 cubed onion
1/2 cubed bell pepper
1-2 cup curd
1 tsp chili garlic paste
3-4 tbsp oats meal
Chilli powder
1 tsp Sabzi masala / garam masala
1 tsp oil
Mix all the ingredients well.
Put into hot oven and bake till golden on top and it looks cooked.
Enjoy just the way it is. 
Delicious and healthy !