Onion cake

      Being in Germany before and now, I have eaten this snack called onion bread ( Zwiebel Kuchen-in German). I just loved it and best is ,it is so simple to make and you can pack it for kids lunch box and serves like a healthy snack. Its made with normal white flour, but this is my version of it, more healthy and with extra bite. It has onions, cheese, yoghurt and of course the bread below.Its always been a hit when I made it.One can make various versions and improvise.I am giving recipes of 2 methods of making the dough.
Serves:10-12 pieces
Ingredients (1)
Flour                                                     500gms
Dry yeast                                              25 gms
Milk                                                     150 ml
Sugar                                                   1/2 tsp
Olive oil                                               3 tbsp
Yoghurt                                                2 tbsp
salt to taste
Method
Warm the milk very slightly.In half the milk, mix yeast and sugar.keep for 10 mins till frothy.
Mix flour with salt and little oil and add yeast,yogurt and knead well.Add milk as required.
Now put olive oil and cover and keep for 1 hour till it doubles.
Ingredients (2)
Ready mix bread dough                         500 gms
(full corn,mixed seeds,etc)
Olive oil                                                3 tbsp
Milk                                                      150 ml
Yogurt                                                  2 tbsp
salt if needed
Method
Mix all the ingredients knead and keep for 1 hour to double up.
Ingredients for filling
Onion rings                                           4 nos
quark/Drained curd                               100 gms
chopped garlic                                       2 tbsp
Italian herbs of choice                           2 tsp
Chilli flakes                                          1 tsp
Olive oil                                               2 tbsp
pepper powder                                     1/2 tsp
Grated cheese                                       100 gms
Salt to taste

Method
Now to make the onion cake, roll the dough and press into a greased tray lined with butter paper.
heat olive oil and add garlic and saute.
add the onions and cook 5 mins till a bit soft.
Add the herbs, pepper and salt and keep aside.
On the rolled dough, layer up the quark/ chukka curd and spread well.
Spread the onion mixture well on top.
Sprinkle cheese and put this in a preheated oven at 180 def C to bake.
Bake till the bread is golden and the cheese has melted and started to brown.
serve hot cut into wedges.

Tip :Can use spring onions,olives and sliced gherkins as toppings too.Some days adding a dash of tobasco makes a difference too.

Zucchini and tofu lasagne - A quick recipe

        Lasagne is a wonderful dish where you get all the tastes and nutrition in one dish. This time I tried making a non fuss one pot lasagne dish which just needs baking and no cooking otherwise. It tasted really wonderful and the cherry tomatoes added that special zing when you bite into the juicy almost cooked tomatoes.
Serves : 4-6
Ingredients
lasagne sheets                         14 nos
Zucchini sliced                       500 gms
Sliced onions                         3 nos
Cherry tomatoes halved         500 gms
Grated tofu                            200 gms
Red bell peppers chopped     1 no
Chopped garlic                      2 tbsp
chopped basil                        5-6 leaves
Pasta sauce                            500 gms
White sauce                           500 gms
Olive oil                                2-3 tbsp
Grated cheese                        200 gms
Italian seasoning                    2 tsp
Pepper                                   1/2 tsp
Salt to taste

Method
Soak the pasta sheets in hot water for 5-10 mins.
In a baking dish, pour some olive oil in the base.
Layer up the zucchini, onions,bell peppers,cherry tomatoes and garlic.
Drizzle some olive oil on this.
Sprinkle salt, some Italian herbs and pepper.
Pour half the tomato sauce ,spread it and sprinkle half the tofu.
Put one layer of pasta sheets.
Layer up half the white sauce and some cheese.
Repeat the layers one more time.Add the basil too.
bake in a pre-heated oven at 200 deg for 45 mins or till the top is a nice golden brown.
Serve hot.

Wirsing sauteed in sesame seeds

    Wirsing comes from the cabbage family and is a new vegetable in my kitchen.It looked so fresh in the supermarket that I could not resist picking it up.The leaves look like crumpled cabbage leaves,very crisp and softer and cook pretty quickly. I tried this and it turned out like a good warm salad and the smell of sesame and curry makes it very appetizing.
SERVES: 3
Ingredients
Wirsing cut into strips                1/2
Sliced onions                             1 no
Sliced green bell peppers           1 no
Olive oil                                    1 tbsp
Mustard seeds                           1/2 tsp
Sesame seeds                            1 tbsp
Red chilli                                  1 no
roasted peanuts                         2 tbsp
tumeric                                     1/2 tsp
Chilli powder                           1/2 tsp
coriander powder                     1/2 tsp
Lime juice/amchur powder       1/2 tsp
Salt to taste
Method
Heat oil and add mustard and let it splutter.
Add red chilli,sesame seeds and peanuts and turn around till golden.
Add the sliced onions and saute till transparent.
Add tumeric and salt and mix well.
Now put in wirsing and bell peppers and mix well.
Cook on high heat to reduce water.
Now when the leaves look a bit wilted, add chilli powder,coriander powder and mix well.
Add lime juice/amchur and mix.
Serve warm.

Add

Chow chow with chana dal

     As I am fond of trying new things in my kitchen,one afternoon when I looked at fresh,green chow chow at the Indian store,could not resist trying it. I got it home, asked my South Indian friend for a recipe but still my mind tried to make a mental recipe trial. To try a new vegetable means I should make a great recipe with loads of spices to cover up ( my trick to make sure family laps up all my trials ). So This afternoon,I took it out of the fridge and made a nice spicy gravy with coconut and sesame seeds. It just came out too well and my family enjoyed this lovely curry with rice.
SERVES : 3-4 people
Ingredients
Chow chow/Chayote chopped                            1 no
Soaked Chana dal                                               1/2 cup
Chopped onions                                                 1 no
Chopped potato                                                  1 no
Garlic cut into halves                                          6-8 cloves
Grated ginger                                                     1 tbsp
Curry leaves                                                       1/4 cup
grated coconut                                                    3 tbsp
sesame seeds                                                       2 tbsp
dry red chilli                                                       2-3 nos
pepper corns                                                       4-5 nos
hing                                                                    size of green pea
Tomato chopped                                                3 nos
methi seeds                                                        1/4 tsp
Chilli powder                                                     1/4 tsp
coriander powder                                               1 tbsp
Tumeric                                                              1/2 tsp
Mustard seeds                                                     1 tsp
Oil                                                                      1 Tbsp
Fennel powder                                                   1/2 tsp
Coriander chopped                                            1/4 cup
Salt to taste
Method
Heat oil and add mustard seeds and let them splutter.
Add chopped onions,curry leaves,ginger and garlic.Saute well.
Add the chow chow and potatoes and mix well.Stir in some tumeric and salt and cover to cook till half done.Keep aside
In a pan dry roast sesame seeds,red chilli,pepper corns, methi seeds and hing till spluttering.
In a blender mix coconut,curry leaves,sesame seeds mixture and grind to a fine paste.
Ina pan heat 1/2 tsp oil and add the paste in it and add all the dry spices.Cook till well done.
Add the soaked chana dal and mix well.
Add water and pressure cook till dal is nearly done.
Add the chow chow and mix well.
adjust the water consistency and cover to cook till done.
Top with coriander leaves and serve hot with rice.

Pav Bhaji (Spicy vegetables with toasted buns)

       One of the most interesting combination in Indian fast food is Pav bhaji.Its healthy. loaded with vegetables and complete meal which satiates not only the hunger pangs but also the senses......full of flavors and tastes.....perfect for any day. I try and replace the buttered pav/ white buns with full grain breads.It gives the extra bite and also great on health and tastes.
Serves :6-8 people
Ingredients
Boiled and mashed potatoes                         4 nos
Chopped cauliflower                                    1/2 cup
Chopped beans                                            1/2 cup
Chopped capsicums                                     1 no
Shelled peas                                                 1 cup
Chopped carrots                                          1/4 cup
Chopped tomatoes                                       6 nos
Chopped onions                                          2 nos
Crushed garlic                                             1 pod
Chopped chillies                                         2 nos
Chopped coriander                                     3/4 cup
Dry red chilli                                              2-3 nos
Pav bhaji masala( curry powder)                2 tsp
Coriander powder                                      2 tsp
chilli powder                                              1/2 tsp
Tamarind pulp thick                                   2 tsp
Lime juice                                                   1 tsp
Salt to taste                                    
Method
Crush the garlic with red cillies.
Heat the oil and butter in a pan.Add the garlic mixture.Put in the onions and chillies and saute.
Now add cauliflower,carrots and beans and cover and cook till soft.
Put in the capsicums and saute.
Put in the dry spices and mix well so that the spices give out a good aroma.
Add the chopped tomatoes and cook well.
Add the potatoes and add water (1 cup) and mix well.Cook.
Now put in the peas and capsicums.Add tamarind paste.
Cook well and mash a bit till the mixture gets thick.
Add the lime juice and coriander leaves.
Serve with lime wedges,chopped onions and butter on top.
Cut buns in the middle.Apply butter and cook on both side on a skillet.
Serve hot with the bhajji.

Broccoli and parsley tomato broth

     I have read about the benefits of parsley and decided to make it a habit at my home.Its great for removing toxins from the body and cleans the kidneys too.Good for gall bladder and kidney stones,arthritis,weight loss.....list is endless.And so I make a light broth each night before dinner and it tastes great and serves as a great appetizer.I use a base and then I add vegetables of choice like broccoli,mushroom,cauliflower or even just bell peppers.Try this lovely soup.
Serves :4
Ingredients
Chopped tomatoes                    2 nos
chopped parsley                        1/2 cup
chopped garlic                          3-4 cloves
Chopped broccoli                     1 cup
Olive oil                                   1 tsp
Lime juice                                 1 tbsp
Salt and pepper to taste
Method
In a pan heat 1 tsp olive oil.Add garlic and saute for 2 mins.
Add chopped tomatoes and cook for 1 min.
Add 4 cups of water and parsley.
Season with salt and pepper.
Boil for 10 mins. Add broccoli and boil for 3-4 mins.They should be crunchy.
Add lime juice and serve hot .

Healthy full corn Pizza

     Pizza is one of the most loved invention by everybody.Made well,full of flavor, it has the goodness of  everything in one dish. 2 years ago when my husband lived in Austria while we lived in India, we visited him during vacations. We used to travel across the country and we ate so much of pizzas that my kids had enough and wouldn't want another. I then decided I would try and make it more healthy and with more body that suits our tastes. I made it with full corn ready mix for breads with sunflower seeds and various full corns and now my family is hooked to them. In case you do not have it available,you can make your own dough with full corn flour add a few roasted grains it it along with a few sunflower seeds.Add a bit more yeast to it.  I even have friends literally wanting a slice of the delicious and healthy pizza.Sharing the recipe for the healthy eaters.
Makes : 2 pizzas
Ingredients
Ready full-corn bread mix                600gms
olive oil                                            4-5 tbsp
Pasta sauce                                       250ml
broccoli                                           200gms
sliced bell peppers                            1 no
Mushrooms sliced                           4-5 nos
sliced onions                                   1 no
Olives                                             1/2 bowl
Jalapenos                                        4-5 nos
Gherkins                                         2-3 nos
Sliced zucchini                                1 no
basil                                                few
mixed Italian herbs                         1 tsp
grated pizza cheese                         200gms
Salt to taste

Rolled out perfectly

Spread the sauce

Piled up with vegetables

                                                             
           
Method
In a mixing bowl,add the flour and luke warm water and a bit of olive oil.Mix well and keep aside in a warm place for 1-2 hours till it becomes double in size.Punch down and let it rise again.
With the help of flour, divide the dough into 2 parts.Roll and spread on a pizza tray.
Drizzle a bit of olive oil and spread tomato sauce on it.
Sprinkle pizza cheese and arrange all the toppings of your choice on it.
Sprinkle a bit of salt and Italian herbs and basil too.
Bake in a pre heated oven at 250 deg C till golden brown.
Serve hot cut into wedges.

Chilli spring onion chutney

      I had got these lovely red chillies from the supermarket and was wondering what to make with them.As usual, as my family loves various chutneys, I ended up making another fantastic tasting chutney....spicy and delicious.This goes very well with meals,dosas,idlis,as a spread on toast or even as a dip.We are addicted to it.These are lovely fat red chillies ,but even red bell peppers do the trick.Add any red chilli of choice.

Ingredients
Red chilli (fresh)                             200gms
dry red chillies                                6-8 nos
spring onions chopped                   4-5 nos
Peeled garlic                                   1 no
Mustard yellow                               1 tsp
Vinegar                                           1 tbsp
Tomato paste/puree                         2tbsp/1/2 cup
Olive oil                                          2 tbsp

Salt to taste.                            
Method
Soak red chillies in vinegar and about 1/4 cup of water for 1 hour.
Heat oil and add chillies , garlic,spring onions,mustard,red chillies with the reserve and saute till water evaporates and the mixture looks wilted.
Add the tomato paste and salt and cook for about 5 mins more.Cool.
Grind this into a fine paste.
Serve with dosa,idli, sandwiches or as a dip.

Potato and spinach bake

        This baked dish I ate at a German friend's place. We just fell in love with it.It has the goodness of spinach and potatoes which the kids love. It can be kept away and can be made into small squares and given at school too for lunch box.
Serves:4-6
Ingredients
Thinly sliced potatoes                          4-5 large
Sliced onion                                        1 large
Chopped garlic                                    1 tbsp
Olive oil                                              1 tbsp
Pepper                                                 1/2 tsp
Seasoning of choice                            1/2 tsp
Milk                                                    1/2 cup
Frozen spinach with cream                 400 gms
(Alternatively- blanched,crushed spinach mixed with 1/2 cup cream and seasoning)
Grated cheese                                    100 gms
Salt to taste


Method
In a baking dish, smear the base with butter.
In a bowl,mix in sliced potatoes,onions, garlic,salt, oil and seasoning.
Put this into the baking dish and spread evenly.
Pour the milk on it.
Season the spinach mixture and spread evenly on the potato mixture.
Cover this with grated cheese.Put this into a pre heated oven at 200 deg for 20 mins.
Reduce the heat to 150deg and bake further till the liquid is evaporated, potatoes are cooked through (check by poking a fork in) and cheese is browned well.
Serve hot with garlic bread.Or cool, refrigerate and cut into squares.

Pumpkin and almond soup

     Soups are one really so heartwarming on a cold winter night. I was not always a soup loving person as I find it very filling ....killing one's appetite. But yes on a cold night a warm soup with soup sticks or toasts or garlic breads are good enough to fill a hungry soul. I made this soup and we all fell in love with soups. Prisha, my daughter is always ready to have it.This soup is so soft, smooth and creamy and very simple but very high on taste and nutrition.
Ingredients
Chopped pumpkin                            2 cups
Chopped onion                                 1 no
Garlic peeled                                     4-6 pods
Bay leaf                                             1 no
Almonds                                           6-8 nos
Pepper corns                                     6-8 nos
Cream/ milk                                      50 ml
Salt to taste
Method
In a pan add pumpkin,onion,garlic,bay leaf, pepper corn,almonds and salt and about 2 cups of water and pressure cook or cover and cook till it is soft and mashy.
Take out the bay leaf and churn till smooth.
Add the cream or milk and adjust consistency.
You can add herbs of your choice.
Serve hot with bread sticks or garlic toasts.

Mixed fruit chutney

      Many a times at my place we end up with many over ripe fruits. There is such a variety in the super markets here , that I compulsively end up buying  many at one go, only to be left with some which are overripe and not very crisp. So this afternoon I got pretty inspired to do something exciting....a cake...nope.....chutney.....yes! It was so luscious and yummy that it was wiped out in no time, best part is ....not too much sugar as there is goodness of natural fruit sugar.I did pack a bit in a bottle and gave it to my daughter's Korean playdate's mum, who loves chutneys.
Makes: about 500 gms 
Ingredients
Chopped pears                                  2 nos
Chopped plums                                6-8 nos
Chopped apricots                             2-3 nos
Chopped onions                              1 no
Chopped garlic                                6-8 pods
Ginger chopped                               1 tbsp
Bay leaf                                           1 no
Red chilli whole                              1 no
pepper corns                                   6-8 nos
chilli powder                                  1/2 tsp
Coriander powder                          1 tsp
Haldi                                              1/2 tsp
Hing                                               1/5 tsp
mustard seeds                                 1/2 tsp
Cumin seeds                                   1/2 tsp
oil                                                   1 tbsp
Sugar                                              2 tbsp
salt to taste                      
Method
Heat oil, add hing,mustard,cumin,bay leaf,red chilli  and peppercorns.Let them crackle.
Add chopped garlic,ginger and onions.Saute on slow heat for 3 mins.
Now add chopped fruits and all the spices,turn them well.Add 1/2 cup water ,cover to cook.
About 5 mins later, yurn it again so that it does not stick to the bottom of the pan.
Once mashy add sugar and cook on high heat to adjust consistency.The fruits are soft , yet hold the shape still.
Cool and serve with crackers,rice or as a dip with taco shells.

Spicy South Indian flavored potatoes

      I had once tasted some lovely spicy potatoes in South Indian style.I kept asking the friend for the recipe but some do not like to share it.I always had this taste in my mouth. This week end I had invited a friend's husband over for dinner and he is from South India.Since his wife is away I thought he would like some curry from his cuisine.I tried making from my imagination and what turned out was wonderful.So I am glad this recipe found place on my blog now.
Ingredients
Potaoes chopped in 1"cubes                          5-6 nos
Chopped onions                                            1 no
Halved  garlic                                                 8-10 pcs
Chopped ginger                                             1/2 tbsp
Bay leaf                                                         1 no
Cinnamon stick                                             1" pc
Pepper corns                                                 6-8 nos
Cumin seeds                                                  1/2 tsp
Mustard seeds                                                1/2 tsp
Hing                                                               1/4 tsp
Cumin powder                                               1/2 tsp
Coriander powder                                          2 tsp
Chilli powder                                                 1/2 tsp
Pepper powder                                               1/4 tsp
Fennel powder                                               1 tsp
haldi                                                               1/2 tsp
Rasam powder                                               1 1/2 tsp
Oil                                                                  2 tbsp
Curry leaves                                                   8-10 nos
Chopped tomatoes                                         2-3 nos
Tamarind pulp                                               1/2 bowl
Poppy seeds crushed(optional)                      1 tsp
Coconut paste                                                2 tbsp
salt to taste
Method
Heat oil and add hing, cumin,mustard seeds, bay leaf, cinnamon and pepper corns and let them crackle.
Add curry leaves,chopped garlic and ginger.Turn in the onions and let them color well.
Add the potatoes and cover to cook for 4-5 mins.Turn once in between.
Add the spices and poppy seeds and mix well.Add the chopped tomatoes and salt.
Add 1/2 cup water and cook till almost done.
Now add tamarind pulp and coconut paste and cover to cook till potatoes are soft but not mashy.
Top with ciriander and serve hot with rice, paratha or even puris.

Green peas in cream curry

       Green peas are available in India normally during winters and I remember as a child, my mum would sit us down around a huge pile and we would shell them and the nice soft tender sweet ones found themselves into our tummies.Now with super markets, we get frozen too and so they find place in our everyday menu too.Here in Germany, I find the peas absolutely sweet and so tender that you can actually eat the frozen ones without cooking.The dish is ready within a few minutes.I tried this for the first time and I found this recipe absolutely delicious. Would go very well with toast and soup too besides as a side dish with rotis and parathas.
 Serves : 4
Ingredients
Green peas frozen or boiled                        2 cups/500gms
Chopped onions                                         1 no
Chopped garlic                                           1 tbsp
Oil                                                              1 tbsp
Cumin seeds                                               1/2 tsp
Cream                                                         1/2 cup
Coriander powder                                       1 tsp
Chilli powder                                              1/2 tsp
Amchur powder                                          1/2 tsp
salt to taste
Method
Heat oil and add cumin,let them splutter.
Add chopped garlic and saute.
Put in chopped onions and let them cook for 3-4 mins.
Now add salt,chilli powder and coriander powder.Let them color, do not burn.
Add cream and cook for 2 mins on high heat and mix continuously and let the water evaporate.
Add peas and mix well.Cook on high heat.Cook till almost dry.
Add amchur powder and mix well.
Top with chopped coriander and serve hot.

Spicy beetroot curry

       Beetroot is a vegetables where one has really be very creative to use.It has this strong color due to which using it in combination with anything else is not easy.So I thought besides salad which other way could I make it and this curry seemed just too good.My entire family liked it.I served it with piping hot rotis.
SERVES : 4-6 people
Ingredients
Boiled and chopped beetroots                       4 nos
Chopped potatoes                                         1 nos
Green peas                                                    1/2 bowl
Chopped chillies                                           2 nos
Chopped onions                                           1 no
Chopped garlic                                             1 tbsp
chopped tomatoes                                         3 nos
chilli powder                                                1/2 tsp
oil                                                                 1 tbsp
Cumin                                                          1/2 tsp
Hing                                                             1/5 tsp
Coriander powder                                        1 tsp
haldi                                                            1/2 tsp
amchur powder                                           1/2 tsp
Lime juice                                                    1 tsp
Salt to taste
Method
Heat oil, add hing and cumin and let them crackle.
Add chopped garlic, chillies and then onions and let them saute for 3-4 mins.
Add chopped potatoes and cover to cook them till slightly golden and are half cooked.
Add all the spices and chopped tomatoes and cook through till all comes together.
Add beetrrot and green peas and cover to cook for 5 mins.
Add lime juice and serve hot topped with chopped coriander.
Add 

Spicy mixed dal dosa with potatoes

        Dosas are one of the most loved delicacies.Apart from them being tasty, they are filling , nutritious and can be eaten any time to kill those hunger pangs.I keep trying out various kinds and this time thought should try out something more exciting.So a bit of twist and we had a lovely crisp spicy fare for our dinner.Of course served with potatoes and chutney made with.....peanut butter !!Yummm!
Makes about 16-18 dosas
Ingredients
Chana dal                                  1/2 cup
Rice                                           1/2 cup
Moong dal                                 1/4 cup
Red masoor                               1/4 cup
For a paste
Grated coconut                          1/4 piece
Ginger                                       1"piece
Hing                                          1/4 tsp
Roasted chana dal                     1 tbsp
Red chillies                               3-4 nos
Dhaniya seeds                          1 tbsp
oil                                            1 tbsp
Salt to taste
Curry leaves
Coriander leaves
Method
Wash and soak the rice and dals and keep for 4-5 hrs.
Heat oil and roast coconut,roasted dal,red chillies, hing,dhaniya seeds and ginger and cool.
Add this to the dal and rice mixture and grind all this to a fine paste.
Add salt, curry leaves and chopped coriander leaves.
Heat and grease tava/skillet and spread a ladle full of the mixture and spread into a big dosa.You can also spread chopped onions on this too.
Put a bit of oil and let it cook till golden.
Turn and cook on the other side.
Serve hot with potatoes and peanut chutney .Instead of peanuts, I added peanut butter.

Potato curry
Boiled potatoes                              1/2 kg
Sliced onions                                 2 nos
Curry leaves                                  10-12 nos
Urad dal                                        1 tsp
Hing                                              1/4 tsp
Mustard seeds                               1/2 tsp
Tumeric powder                           1/4 tsp
Oil                                                1 tbsp
salt to taste

Heat oil and add hing,mustard seeds and let them crackle.
add urad dal and let it color.Put in curry leaves,salt and haldi.
Now put in sliced onions and cook for 2-3 mins.
Add chopped potatoes and mix well.
Put 1/2 cup water and cover and cook for 5 mins.Serve with dosas.
                 

Green peas paratha

        This is one of my favorite parathas,stuffed with the most moist and aromatic filling of green peas and spices blended together.Ones does not need any other accompaniment as they are so full of flavors but one could enjoy it with a blob of butter and curd flavored with cumin.I also this filling for kachoris.They come out awesome too.
Makes about 8
Ingredients
Green peas boiled/frozen                     500gms
Grated ginger                                      1 Tbsp
Crushed garlic                                     1 tbsp
Chopped green chillies                        1-2 nos
Oil                                                      1 Tbsp
Cumin seeds                                       1 tsp
Hing                                                    1/4 tsp
Coriander seeds                                  1 tsp
chilli powder                                      1/2 tsp
Tumeric powder                                 1/4 tsp
Amchur powder                                 1 tsp
Lime juice                                          1 tsp
Sugar                                                 1/2 tsp
Salt to taste
For the dough:-
Wheat flour                                        2 cups
Salt                                                    1 tsp
Oil                                                     1 tbsp                            
Method
Knead the the dough with the flour, oil and warm water to a soft pliable dough.
For the filling, heat oil in a pan.Add cumin and hing, let them crackle.
Add the crushed garlic, chopped chillies and ginger and let them saute for 2-3 mins.
Add the crushed peas and mix well.
Add all the spices into the mixture and cook for all the water to evaporate.
Add the lime juice and sugar and cook further.
Cool the stuffing.
Make a 8 balls of the dough, roll and put some generous stuffing into it.Put all the sides together and roll into a 7" circle.
Put it on the griddle/tava and cook with oil on both sides till golden brown.
Serve hot with choice of accompaniments.   

Vegetable strata

        I had never heard of a strata and when I came across it, the very next thing I was doing is cooking it up with the hard bio multigrain bread that lay in my bread basket.Looked up at all the things that lay in my kitchen.Then I had to try this without eggs as husband does not eat them.Strata is an Italian delicacy and is eaten mainly as a breakfast dish.It has bread, vegetables, meat,milk, eggs and cheese.The best part of the dish is that it is prepared at night and baked next day.I tried my own mixture and I did have good results. Now I have a great recipe in which I can old bread or breads I do not like  :) And my family gets all the nutrition they deserve in a one pot baked dish.

Serves- 4 people
Ingredients
Bread chopped                           6-8 slices
Broccoli florets                          300 gms
Bell peppers chopped                1 no
chopped tomatoes                      2 nos
sliced mushrooms                      100 gms
Chopped onions                        1 no
Chopped garlic                          1 tbsp
Cream spinach                           400 gms
(or Spinach crushed+cream)
Milk                                          1 cup
Italian seasonings                      1 tsp
Chilli flakes                               1 tsp
Olive oil                                    2 tbsp
Cornflour/flour                         1 tbsp
Cheese grated                           200 gms
Salt to taste

                             
Method
Grease a 12"x10" pan with butter.
Put the chopped bread pieces on it.
Heat oil, add the garlic, saute and add the chilli flakes and onions and saute.
Put in the vegetables and Italian seasoning.
Put these on the bread and spread well.
Mix milk ,cream spinach ,cornflour/flour and 50 gms cheese well.Pour it on to the dish.
Cover and keep in the refrigerator overnight.
Next morning, cover with more cheese and bake in a pre heated oven at 200 deg for 30-40 mins till the cheese has turned golden brown and the dish looks cooked.
Cool for 10 mins.Cut into 4 big pieces and serve immediately.
Enjoy hot and cheesy vegetable starta.

Pongal savoury

      We are very fond of South Indian cuisine and often I try out various recipes and make some changes according to my requirements and enjoy this very lovely cuisine.So this week it was pongal time and not knowing how my family would enjoy it, I teamed it with kohlrabi sambhar.And it was a hit ! So one more variety on our plate.  :)
Ingredients
Rice                                               1 cup
yellow moong dal                          1/2 cup
Ghee                                              2 tbsp
Bay leaf                                         1 no
Pepper corns                                 6-7 nos
cashewnuts broken                        6-8 nos
chopped ginger                              1 tbsp
cumin seeds                                   1/2 tsp
haldi powder                                  1/2 tsp
Hing                                               1/4 tsp
Curry leaves a few
Salt to taste.
Method
Put dal in a pan and roast till golden brown.
Wash the rice and dal together.
Put about 4.5 cups of water in a pot, add rice and dal,salt and tumeric and cook till the whole mixture is soft but not mashy.There would be a lovely aroma to it by then.
Heat ghee in a pan, add hing, all the spices,cumin and cashewnuts.Saute till golden.
Add the ginger and curry leaves and saute.
Pour it on the pongal , mix and serve hot with ghee if you like.

Rawa idli

       I had my first rawa idli at MTR in Bangalore. They served it with potato curry, for me that was very surprising.But I loved the taste of these fluffy idlis and the best part is you do not have to do the grinding and fermenting part which is a very major part of idli making.Over the years I have made many versions with vegetables grated, peanuts and also plain .All the times it has been a hit with everyone who ate them.They make for a good snack,lunch or lunch box recipe. One just needs an hours notice to prepare them. I serve them with sambhar, chutney or even potato gravy,and it always satisfies the mood for good food.I have used baking powder as baking soda was not available, but the recipe was as good. Enjoy this recipe.This makes about 30 idlis.

Ingredients
Roasted semolina/suji                                  300 gms
Sour curd                                                    200 ml
roughly crushed roasted peanuts                 3 tbsp
Oil                                                              2 tbsp
chopped chillies                                          1-2 nos
chopped ginger                                           1 tbsp
curry leaves                                                 handful
Chana dal                                                    1 tbsp
urad dal                                                       1 tbsp
mustard seeds                                              1 tsp
hing                                                             1/4 tsp
Flax seeds crushed(optional)                       1 tbsp
baking powder                                            15gms
Chopped coriander                                      1/4 cup
salt to taste                            
Method
Take the roasted semolina/sooji in a bowl and add the curd in it.
Mix the flax seeds (like to add as its healthy).Add more water to make it into a thick batter.
Add salt and keep for 30 mins.
The mixture would have thickened and so adjust the consistency with water and make it like the idli batter or cake batter.
Heat oil, add hing.Add mustard seeds and let them splutter.
Now put in the dals and let them color.
Add ginger and green chillies and curry leaves.
Pour into the batter and mix well.Add the peanuts and coriander and keep this mixture for 10 mins.
Put the baking powder and mix well.
Grease the idli stand .Pour spoonfuls in each plate and put the stand in the steamer or a pressure cooker in which some water is being heated.
Close and steam without the whistle for 6 -7 mins and keep aside.
Ope the cooker/steamer and take out the stand and with a wet spoon,spoon out the hot idlis.
Serve with chutney,sambhar or rasam.

Tips
You can add grated carrots, shredded cabbage,sauteed chopped onions,coconut pieces, grated coconut,green peas, chopped capsicum, raisins,sauteed cashewnut etc to give it variety.It would always be a hit.

Plum and berry cake

    Yesterday my son turned 15 and I was in a fix when Prisha asked me to bake a cake for him.The regular cakes were too boring for me and then the sight of fresh plums excited me. He too seemed more keen on that and so this lovely cake was made which had things I just threw in.But it was the softest, spongiest eggless cake I had ever baked.The kids couldn't have enough of it. So here goes the recipe.
Ingredients
Flour                                                   2 cups
Oil                                                      1/2 cup
Butter                                                 50 gms
Sugar                                                  1 cup
thick sour curd                                    1 cup
Baking powder                                    15 gms/2 tsp
orange/mixed fruit juice                        3/4 cup
Flax seed powder                                3 tbsp
split plums                                          250 gms
Frozen/fresh mixed berries                   200 gms
Sugar to sprinkle
Method
In a mixer,blend we together oil, butter, curd and sugar.
Now add the flax seeds,flour,baking powder, and the juice.Blend for about 4 mins.
Grease a 12 inch baking tin and dust with flour.
Pour in the batter.
Top with plums and the berries.
Sprinkle sugar and put into a pre-heated oven at 180 deg. in the middle rack.
After about 15 mins turn down heat to 150 deg and bake further.It would take about 45-50 mins to really bake well.
Now put in a dry needle to check if the cake has baked through well.If not , keep it for more time.
Check if the sides of the cake are leaving the tin a bit too.
Cool on a rack for about 1 hour.
Remove from the tin and serve with whipped cream,custard and coffee.

Broccoli and cheese rice casserole

     I had been thinking of making a good one pot rice dish which had strong flavors. After a lot of lazing around,today I decided to make one with 2 broccolis staring at my face.My son'd birthday gave me one good incentive to be innovative and make a dish JUST for him. He loved it and I has thrilled. So here I share it on my blog.
Ingredients
Boiled rice                                     2 cups
Broccoli cut into chunks                1 no
Sliced onions                                1 no
Chopped garlic                             2 tbsp
crushed red chillies                       1/2 tsp
Chopped olives                            1/2 bowl
Prepared white sauce                    400 ml
Italian herbs                                  1 tsp
Pepper powder                             1/4 tsp
olive oil                                        1 tbsp
Grated cheese                              100 gms
salt to taste                          
Method
Heat oil in a pan and add chopped garlic and saute.
Add the onions and saute further till translucent.Put in the crushed chillies.
Put in the broccoli and salt and cook for 3-4 mins.Leave them crunchy.
Add the spices and pepper powder.
Put in the white sauce and mix well.
Put in the rice now.Make sure the rice is not overcooked, should be a bit underdone.
Mix well and spread in a buttered dish.
Cover it all with generous helping of grated cheese.
Bake in a hot oven at 200 deg till the cheese turns golden.Serve hot with a good summer salad.