Vietnamese Veg Curry

 Being vegetarian comes with limitations. Luckily these days it’s easier to find veg options. Recently we tried Vietnamese cuisine and we loved it. Hence tried the curry with all that I had. It was super yummy. My kids found it very close to the one we ate…a must dinner idea often. I used Thai curry paste as lots of flavors are similar. 

Ingredients 

200 Gms tofu cubes 

1/2 head cauliflower florets 

2 sliced carrots 

2 cups mushrooms cut into fours

3 Pak Choi cut into half 

2 sliced red/green chili 

3-4 cloves of chopped garlic 

1 tbsp chopped ginger 

100 gms thai curry paste 

3 tbsp soy sauce 

1 tbsp sambhar oelek 

200 ml coconut milk 

1 star anise, 2 cloves crushed 

1/4 tsp cinnamon powder 

Salt 

1/2 tsp coriander powder 

1/2 tsp turmeric 

1/2 tsp chili powder 

1/2 lemon

2-3 tbsp oil 

Method 

1. Heat oil, add chili, garlic and ginger. Sauté. 

2. Put in the thai curry paste and sauté. Add tofu and mix. On low heat just sauté well till well coated and lightly browned. 

3. Put all vegs except the Pak Choi greens. Mix well and cook for few mins. 

4. Add all the spices, coconut milk and sauces. 

5. Cook on slow heat till vegs are cooked. Add green part of Pak Choi. Simmer few mins. 

6. Squeeze lemon juice and adjust spices. 

7. Serve with jasmine rice and coriander leaves. 

Purslane Moong dal

   

Purslane hasn’t been on our plates till recently when I read about it. Many are talking about it’s benefits. It grew as a weed in most places and we pulled it out and threw it. Suddenly this has come into the limelight as a healthy option in salads and curries. After much ado, I decided to try it out too. And I was bowled over by its taste and flavor. It has a high water content. I made it with potatoes and it reminded me of methi leaves. Today I made dal and trust me….it’s such a delicious and wholesome dish! I could just eat it every day! Do try and add another keeper recipe in your menu. 

Ingredients 

1 cup purslane chopped 

1/2 cup moong dal 

1 sliced onion

1 chopped green chili 

1 tbsp chopped ginger 

1 tbsp chopped garlic 

3-4 tbsp shredded coconut 

1/2 cup tomato purée 

Few curry leaves 

2 tbsp ghee 

1 tsp mix of mustard seeds, methi and jeera 

Hing 

1 tsp sambhar powder 

1/2 tsp haldi 

1/2 tsp chili powder 

1 tsp dhaniya powder 

Salt 

Method

1. Roast moong dal till golden. Wash and keep aside. 

2. Pressure cook together dal, chopped purslane, salt and haldi till soft and mushy. 

3. Heat ghee, add hing, mustard seed mix and wait till they turn golden. 

4. Add the ginger, garlic, chili and curry leaves. Cook till golden brown. 

5. Put in sliced onions and sauté. Put in the coconut shreds and sauté for 2-3 mins. 

6. Put all the spice powders and sauté for a min. 

7. Pour the tomato purée and boiled dal. Adjust water  

8. Cook till it boils well. Serve with hot rice. 

Eggless chocolate peanutbutter waffles

     

 I love making waffles since I first started trying to make a variety years ago. I experimented with ingredients and flavors and they never stop amazing me. These are a great way to enjoy them as a breakfast with syrup or a dessert with ice cream. Well…I relished them with freshly brewed black coffee. Kids loved them with every combination. 

INGREDIENT

1 cup semolina 

1/4 cup all purpose flour 

2 tbsp cream cheese 

1/2 cup yoghurt 

2 tbsp peanut butter 

2-3 tbsp oil/melted butter 

1/2 cup sugar 

3 tbsp Cocoa powder 

1 tsp baking powder 

Milk as required 

Method 

1. Mix semolina, flour, sugar, cocoa powder well and keep aside.   
2. Now mix oil/butter, yoghurt, cream cheese  
3. Add this to the semolina and add milk to adjust the consistency. 
4. Keep for 15 minutes. Add more milk to make thick batter. 
5. Add baking powder and mix well. 
6. Heat the waffle iron till it glows to green. 
7. Pour the batter in the waffle iron and close to cook. 
8. Cook till it glows green again. 
9. Remove from waffle iron and serve with chocolate sauce, ice cream or peanut butter. 

 

Chimichurri

 I found that curled parsley has a fresh taste and good for gut health. I was looking for recipes that uses this lovely leaf. My kids love tabbouleh, Lebanese salad which is our favorite. I wanted to do more than that. Came across this lovely Argentinian pesto/sauce. I decided to add few more ingredients to suit my taste. It is just amazing! Fresh tasting and extremely delicious. We enjoyed it on crisp toast and also on lightly flavored tofu that was sautéed in olive oil and seasoning. I plan to toss some boiled pasta too next time. Goodness and taste in one dish. 

INGREDIENTS 

1 cup chopped parsley

1 cup chopped coriander 

1/2 cup chopped spring greens 

3 cloves of garlic 

2 green chilies 

2-3 tbsp apple cider vinegar

1 tbsp lemon juice 

1/4 cup olive oil

1 tsp oregano 

Sea Salt 

Pepper 

METHOD

1. Put all the ingredients in a blender and grind to a fine paste. 
2. Check the consistency and salt. Refrigerate for 2 hours. 
3. Serve on toast, grills, savory waffles or even with fritters. 

Healthy zucchini focaccia

• 

 I like to make focaccia often as it makes for a good in between snack besides a good meal with soup or salad. This time I used zucchini to make it more moist and nutritious. I added seeds to add a bit more bite. Try this. 

INGREDIENTS 

Ingredients for dough

500 gms full corn flour (can add mixture of flours)

1 tbsp instant yeast 

1cup grated zucchini (use lauki/spinach) 

Salt 

2-3 tbsp butter 

Buttermilk to knead 

1 tbsp each flax seeds and chia seeds 

Mixed herbs of choice

Olive oil 

Ingredients for topping

Mixed herbs 

Halved olives 

Jalapeños to spice up

Sliced red onions 

Crushed red chili flakes 

METHOD 

1. Knead a sticky dough with ingredients for dough. Apply olive oil to make it smooth. Keep for an hour to let it rise to double. 
2. Once double, press into a tray lined with greased parchment paper. 
3. Put all the toppings and sprinkle seasonings. 
4. Drizzle olive oil and keep for 30 mins. 
5. Bake in a preheated oven at 200 deg C till golden brown. 
6. Remove from oven and drizzle some more oil. 
7. Slice and relish with accompaniments of choice. 

Healthy eggless blueberry cheesecake

Not every country or place can you get all ingredients and hence to cater to everyone, I keep trying out recipes with good healthier alternatives and ingredients procured locally. One should not have to step out to specially buy but can make when they want. This cake was just that and it surprised me with its texture and taste. Easily the best cheesecake I have baked with ease and few ingredients which comes out as a stunner. Blueberries aren’t my favorite choice except for their texture to hold up after cooking and yes the color which makes it exotic to look at! I like the sourness from the fruit on this cake.

INGREDIENTS 

For the base

• 200 gms of crackers/digestive biscuits
• 4 tbsp melted unsalted butter 
• 2 tbsp powder sugar 

For the filling

• 250 gms paneer/ricotta 
• 250 gms of hung curd/quark
• 350 ml evaporated milk(milk reduced to 2/3) 
• 3-4 tbsp cream/malai
• 4 tbsp cornstarch 
• 1/2 cup powder sugar (adjust to taste, I like less) 
• Vanilla essence/sugar
• 1 tbsp lemon juice 

For the sauce 

• 150 gms blueberry/seasonal fruit-mango, orange, plum
• 2-3 tbsp sugar (adapt to taste)
• 1 tbsp cornstarch 
• 1/2 lemon 

METHOD

1. Crush the crackers roughly and add melted butter and sugar. Mix well and press into a spring form that’s lined with butter paper and grease it well with butter. Refrigerate for a while. 
2. Beat all the ingredients of the filling together to make it lump free. Pour on the cracker base. Cover the base of the spring form with aluminum foil and roll it up till the top. This is to avoid any water getting into the base. 
3. Make a baking bath for the cake tin. Take a tray larger than the spring form and put it in. Pour hot water half way to the aluminum covered spring form.
4. Put it in the preheated oven at 200 deg C. Bake for 30-40 mins till a tooth pick comes out clean. 
5. Switch off the oven and keep it further for 30-40 mins to cool. 
6. Meanwhile heat the berries with 1/2 cup water and cook for 10 mins. Add sugar and slurry and make it into a thick compote. Add lemon juice. Cool. 
7. Once cake is cooled, run a knife around to loosen it, open spring form. Slowly slide it into a serving dish. 
8. Spread the topping and garnish with fruits that you have. Chill overnight and serve with coffee. 

Rawa Kozhukattai

Have you ever tasted the South Indian delicacy Kozhukattai? Try it, amazing for snacks or tea time! Light on breakfast and can be made and kept for in between hunger. I love them and tried making in rawa today. Amazing flavors and really smooth taste. With or without chutney, it is my favorite snack. Do try this and see your kids finish the bowl. 

INGREDIENTS 

1 cup rawa

1/4 cup sour curd (my addition) 

1.5 cup water 

1 tbsp ghee

2 tbsp oil 

1/4 tsp mustard seeds 

2 tbsp chana dal

1 chopped green chili 

1 tsp chopped ginger 

Few curry leaves 

Pinch of hing 

3-4 tbsp grated coconut ( I had desiccated) 

Salt 

Chopped coriander 

METHOD

1. Heat oil, add hing, mustard and dal and sauté till it colors. 

2. Add curry leaves, green chili and ginger and sauté well. 

3. Add salt , yoghurt and water and boil. 

4. Add all the ingredients and cook together till it looks like a dough. 

5. Add butter and mix well. Make small balls and put them in a steaming vessel. 

6. Steam for 10 mins and serve hot with ghee and chutney. 

7. You can also toss them again in tadka of oil, mustard and curry leaves! Can also toss in gun powder. 

8. Serve hot with coffee or in a lunch box. 

Cabbage curry

 

Cabbage is a curry not everyone enjoys. I make it often as my family enjoys it a lot. I tried another way of making it and my kids thoroughly enjoyed it. Try this recipe. I made it with parathas. But it would be delicious with rice. At the end a bit of lemon bhujia made it even more exciting. 

Ingredients

2 cups cubed/chopped cabbage

1/2 cup tomato purée 

1 green chili chopped 

1/2 tbsp chopped ginger 

1 tbsp oil 

Hing a pinch 

1/2 tsp kalonji/onion seeds 

1/4 tsp methi seeds 

1/2 tsp haldi 

1/4 tsp chili powder 

Salt to taste  

1/2 tsp sugar

Chopped coriander 

Method

1. Heat oil in instant pot/pressure cooker. Add kalonji, methi and hing. Let them splatter in oil. 

2. Add chilies and ginger and sauté well. 

3. Add spices and sauté for 10 secs. 

4. Add the cabbage and sauté well. Add 1 cup water and mix well. 

5. Close the pot and cook for 10 mins under pressure. 

6. Open the pot, add 1/2 tsp sugar and green coriander. 

7.  Mix well and serve hot with parathas or rice. 

Baked Cheese cake (Veg) with fruit topping

 

Cheese cakes are my weakness. I have made plenty of uncooked ones with home made sauces. But baked ones were on my wishlist. Have refrained due to eggs. It is my son’s birthday and it was perfect time to try with my little girl doing research and shopping. I can’t even believe how easy and perfect it is. This is going to be a real deal always now. Enjoy it with a strong black coffee. Do try. 

INGREDIENTS 

Ingredients for base

200 gms crackers of choice 

2-3 tbsp sugar 

4-5 tbsp butter

Ingredients for filling

200 Gms heavy cream 

200 gms quark/ thick Greek yoghurt 

175 gms of cream cheese 

350 ml evaporated milk

100 gms sour cream 

1/2 cup sugar/ or to taste 

1 tsp vanilla extract 

1 tbsp lemon juice 

4 tbsp cornstarch slurry 

Ingredients for sauce 

500 Gms fresh strawberries/ mixed berries 

1/3 cup sugar 

1 tbsp lemon juice 

1 tbsp cornstarch slurry 

METHOD

1. Break the crackers and make them into a rough powder. 

2. Add butter and sugar and mix into a rough mixture.

3. Line a baking tin and grease well with butter.

4. Press the cracker mixture well and refrigerate. 

5. Mix all the ingredients for the filling with a whip there should not be any lumps. 

6. Pour into the baking tin. Place the tin on a Aluminium foil and roll up the sides well so that water cannot enter the tin. 

7. Preheat oven at 200 deg C. Take a baking tin that’s bigger than the cake tin and place the cake tin. 

8. Now pour hot water in it, half way to the cake tin. Put in the oven and bake for 40 mins.

9. When it starts to brown slightly, turn it off and leave in the oven for another 40 mins. 

10. Leave to cool and refrigerate overnight to set. 

11. This is the basic cake. You can now top it with topping of choice.

12. Fruit sauce- put the berries in a pot and add 1/2 cup water and cook till slightly colored. Add sugar and cook again. Do not mash up the fruit. Tastes better when chunky. Add the slurry and thicken. Cool. 

13. Pour this sauce on top. Decorate with fruits of your choice. Serve chilled. 

Ratatouille Lasagna

One dish that was easy, flavorful and relished by my family…this one! It combined two of our favorite dishes in one. Baked for my son’s birthday, he relished it very much. 

INGREDIENTS

10 sheets of lasagna 

500 gms of spicy pasta sauce 

1 large Aubergine chopped 

1 zucchini chopped 

1 cubed onions 

200 ml white sauce 

1/2 cup tomato purée 

1 tbsp chopped garlic 

2 tbsp olive oil 

1/4 cup basil 

Salt 

1 tsp Italian spices 

1/2 cup grated cheese 

METHOD

1. Mix all the chopped vegetables with salt, pasta sauce, tomato purée, garlic, oil, spices and salt. 

2. Put half the vegetables in a baking dish and line it with 5 of the pasta sheets. 

3. Pour half the white sauce and spread well. Sprinkle half the cheese. Put few basil leaves. 

4. Layer another one on top the same way. Sprinkle cheese and crushed chilies for extra spice. 

5. Put it into a hot oven preheated at 200 deg C. 

6. Bake for 45 mins, cover half way it it starts to brown. The liquid will cook the pasta well. 

7. Sprinkle more cheese and bake for another 10 mins. Push the sides down as they tend to curl up. 

8. Once done, remove from oven and keep it to rest for 15 mins outside. This helps the lasagna to come together and not fall apart. 

9. Cut and serve hot with fresh basil leaves on top. Enjoy with a glass of wine! 

Moong misal

 I love misal. It’s perfect in rainy days and also great in days when you are lazy but crave spice. It satiates hunger pangs well and is versatile. I made this with moong. Try mixed sprouts or combinations of few lentils. I serve this with aloo tikki, bread or buns besides rice. There are lots of recipes  mine is simple yet delicious and easy  

Ingredients 

2 cups moong sprouts 

1 chopped onion 

1 cup tomato purée 

1 tbsp ginger garlic 

2 chopped green chilies 

1/2 tsp jeera 

1/2 tsp mustard seeds 

1/2 tsp methi seeds 

Hing 

2 tbsp oil 

1/4 cup coconut grated or flakes 

1/2 tsp chili powder

1/2 tsp haldi 

1 tsp goda masala/ garam masala 

Salt 

Lemon juice 

Coriander leaves 

1 chopped potato( optional) 

Method 

1. Heat oil, add mustard, jeera and methi with hing. Let them crackle. 

2. Add garlic, ginger , green chilies and onions, sauté. 

3. Add all spices and coconut. Sauté for few mins. 

4. Add the tomato purée and cook for few mins. 

5. Add potatoes and sprouts. Adjust water and pressure cook for 10 mins. 

6. Release pressure, add coriander leaves and lemon juice. 

7. Serve hot with red raw onions and green chilies. 

Baked broccoli in tomato cream sauce

This is a 5 min recipe which is extremely tasty and can be eaten just the way it is or with a slice of bread! The crunchy broccoli added great flavor to the baked. Do not over bake or else broccoli would not taste well. It’s creamy without much need for cheese. I just added a tbsp on top for my satisfaction.  

Baked broccoli 

1 broccoli cut into florets 

1/2 cup ready made tomato sauce 

1 cup white sauce( I used tetra pack) 

Salt 

Chili flakes 

Garlic powder 

1 tbsp grated cheese. Add more if you like. 

1. Mix everything together and toss well. 

2. Put into a preheated oven and bake. 

3. Half way through mix the vegs around. 

4. Bake till golden brown on top. 

5. Serve hot! I just enjoyed it the way it was!

Zucchini Raita

Zucchini raita is one of our favorites to add in our meal on a warm day. Here is the recipe. I have sautéed here but I also just grateful it raw and use. Tastes amazing. 

1 zucchini grated 

1/2 red onion chopped 

2 green chilies chopped 

1/ 2 tsp ghee

1/2 tsp jeera 

Salt 

Chili powder 

Coriander leaves

Yoghurt 

Heat ghee and add jeera. Put in the green chilies and onions and sauté till golden. Put in the zucchini and sauté for few mins. Add the salt, chili powder and sauté for few seconds. Put into the yoghurt and adjust consistency. Add pinch of sugar if sour. Top with coriander leaves and serve chilled.

Potato peas pillows

I miss samosas and a rainy day is a time to miss India more. Often on rainy days, we would enjoy them from the closest samosa shop! Frying is an effort and this version is a good compromise. But enough to be made again as they are healthy and tasty. Baking is therapeutic and is easy to make for a family when they crave samosas. 

INGREDIENTS 

For the covering~ 

1 cup maida

1/2 cup whole wheat flour 

2 tbsp semolina 

1 tsp baking powder 

2 tbsp curd 

2-3 tbsp oil 

Salt 

Warm water to knead 

For the filling~ 

2-3 boiled potatoes grated big 

1 tsp grated ginger 

2 chopped chilies 

1/2 cup boiled peas 

Salt 

1/2 tsp coriander powder 

Chili powder to taste 

Garam masala - optional 

1/2 tsp Amchur 

Lemon juice 

Coriander leaves 

METHOD 

1. Mix the flours with baking powder and oil. Rub well. 

2. Add yoghurt and warm water and knead well to a firm dough. 

3. Rest for few hours. This helps it to become a bit fermented. 

4. Mix all the ingredients for the filling. Adjust to taste. 

5. Roll out the dough into thin rectangles. If it’s thick they won’t be as crisp. 

6. Put the fillings and roll over. Seal sides. Pillows are ready. Brush with oil and keep. 

7. For rolls, roll into long rectangle. Put filling in the center and wrap both sides. Cut into thick strips. 

8. Put onto a baking tray and bake at 200 deg C till crisp. Relish with imli chutney, green chutney or chili garlic chutney. Send to school as a lunch option too.

Dal wada curry

Eating dal is healthy and most of us enjoy it every day. I love the brown lentils we get here easily. Lots of fiber and texture. I try and use a lot of it. This is one recipe I tried and my family loved it. Sharing it so that we can enjoy it in another form.  Relish with parathas or rice! 

INGREDIENTS 

For wada~

1 cup brown dal soaked (can use moong, masoor, chana) 

1 chopped onion (optional) 

1-2 Green chili chopped 

1 tbsp ginger garlic paste 

Hing 

Salt 

1/2 tsp Chili powder 

1/2 tsp crushed saunf 

Oil to fry 

For curry~

2 tbsp oil 

1/2 tsp jeera 

1/2 cup tomato purée 

1 sliced onion 

2 chopped green chili 

1 tbsp ginger garlic crushed 

1/2 cup curd 

Salt 

Chili powder 

Haldi 

Coriander powder 

2 cups water 

Corina der leaves 

METHOD

1. Grind dal with little water. Add all other ingredients and fry wadas in hot oil. 

2. For curry, heat oil, add jeera and sliced onions, sauté. 

3. Add ginger garlic paste and all spiced. Sauté. 

4. Put all the spices and sauté for few secs. Add tomato purée and curd. Stir and add water for as much gravy as you like.

5. Boil with green chilies and coriander leaves. 

6. After a boil put in wadas and cover to allow gravy to seep in. Do this about 10 mins before serving as wadas absorb gravy. Adjust water again. 

7.  Serve hot with rice or parathas! 

Tindli ka achaar

 Tindli is one vegetable my kids love. I wanted to pickle it and see if it works. And it did!! Loving the flavors. Can’t wait for a few days and enjoy with rice! 

INGREDIENTS 

1 cup washed and sliced tindli 

1/2 sliced onion 

2-3 chopped garlic 

6-8 roughly chopped green chilies 

1 tsp roasted crushed mustard seeds 

1/2 tsp roasted crushed methi 

Hing 

1 tbsp ready made pickle masala 

1 tsp haldi 

1 tsp chili powder 

Salt 2 tsp 

Juice of 1 lemon 

2-3 tbsp oil 

METHOD 

1. Dry the tindli and chilies well. 

2. Heat oil and add ginger garlic paste and onions. Sauté till golden. Add tindli and garlic  

3. Put haldi and salt and sauté on high heat till bit golden.

4. Add the green chillies, spices and salt and toss well. Pour in the lemon juice. Toss well. Cool and fill in jars. Relish with rice and dal! Keep in sun for few days for better taste. 

Karela ka achaar (pickle)

Karela is one of favorite vegetables. Since it’s not as easily available, I really wanted it to last as long and what better way than making a pickle! I used South Indian spices to make it and I must say it’s just phenomenal! Can’t wait to relish with paratha! 

INGREDIENTS 

1.5 large cup sliced karela 

1/2 sliced onion 

2 tbsp ginger garlic paste 

2 tbsp chana dal 

1/4 cup oil 

8-10 chopped roughly green chilies 

2 tbsp mustard seeds roasted and ground 

1 tsp roasted and crushed methi 

1 tsp sambhar masala 

2 tbsp chopped tamarind 

3 tbsp thick tamarind paste 

1 tsp chili powder 

1 tsp haldi 

Hing a large pinch 

2 tsp sugar 

3 tsp salt 

1/2 lemon 

METHOD

1. Dry green chilies and karela well for few hours. 

2. Heat oil, add hing and chana dal and sauté. 

3. Add onions and ginger garlic paste. 

4. Add onions and sauté till light Golden. Add karela and sauté well. Add salt and haldi. Sauté till half cooked. Add the green chillies  sauté for few seconds  

5. Add the spices, tamarind and sauté well. Add sugar and lemon juice. 

6. Let oil ooze out. Cook and put in bottles. Enjoy with parathas or curd rice! Keep in Sun for few days for the flavors to blend! 

Tang ki mirch

My dad’s recipe! My dad made these to spice out our meal! Always a hit with everything  

INGREDIENTS 

8-10 green chilies slit 

Salt 

2 tbsp oil 

Amchur/ lemon 

METHOD

Heat oil on tawa, kadhai, add slit green chillies with loads of salt. Sauté in high heat. Once half cooked, wilted or colored, sprinkle lots of amchur to make them crispy or lemon juice if you don’t have amchur. Relish with dals. It’s such a simple dish but goes with lovely missi rotis, dals like whole mung or urad.

GREEN CHILI CHUTNEY

Green chili chutney...Really spicy but goes amazingly with anything. I used to make these with spl red chillies in jakarta. Here I tried with green and it’s a killer! 

8-10 Green chillies as sharp as you can find( can use red too)

2-4  garlic cloves

salt 

1/2 lemon 

1 tbsp mustard oil 

1/4 cup water

METHOD

Put everything in a blender and grind with water and lemon juice. Make it watery. Add mustard oil for extra zing! Use on dosas, hot rice, serve with pakodas!

Healthy Hirse idlis

Hirse idlis (golden hirse from Aldi)

2 cups hirse washed 

1/2  cup round urad dal 

1/2 tsp methi

Salt. 

Just follow the same method. Soak and grind the hirse and dal. These are slightly heavier. Just make a thinner batter. But have more flavor and texture. Love these.

Shalgam mangodi Kashmiri kadhi

 I have been exploring a bit of Kashmiri cuisine lately thanks to a friend from Kashmir. I love the use of fennel and dry ginger powder. The flavors are gentle and not too much of spice. Found this recipe online and tweaked a bit for our tastebuds. Do try. It’s a real blend of flavors. 

INGREDIENTS

2 cups of chopped turnip (shalgam)

1/2 cup broken badi/ mangodi

1 chopped onion 

1.5 tbsp ginger, garlic crushed 

2 chopped green chilies

2-3 tbsp besan 

1 cup sour yoghurt 

2 tbsp oil 

1 tsp crushed saunf

1 tsp ginger powder 

1/2 tsp chili powder 

1 tsp coriander powder 

1/2 tsp haldi 

Salt 

METHOD

1. Heat oil and add ginger garlic and green chillies  sauté. 

2. Add chopped onions and sauté  put in the mangori and sauté till golden.

3. Add the cubed shalgam and sauté well.

4. Add the spices and 1/2 cup water and cook till soft. 

5. Beat yoghurt with besan and pour into the curry. 

6. Cook well till everything comes together. 

7. Heat ghee/ mustard oil and add a little more saunf and chili powder. Pour on kadhi. Serve hot with rice. 

Absolute brownies

Ingredients 

100 gms butter 

100 gms chopped dark chocolate 

1/3 cup sugar 

1/3 cup brown sugar 

1 tsp coffee powder 

100 gms cream cheese 

3/4 cup flour 

1/4 cup cocoa powder 

1 tsp baking powder 

100 ml evaporated milk 

1/2 tsp salt 

1/4 cup chopped chocolate chunks 

1/4 cup chopped walnuts 

METHOD

1. Combine butter and chocolate but and melt in microwave. Mix well. 

2. Add cream cheese, sugar and beat well. 

3. Add the flour, cocoa powder, salt and milk. Mix. 

4. Add the baking powder and fold. 

5. Toss in the walnuts and chocolate chunks. 

6. Bake at 200 deg C for 30 mins. 

7. Serve hot! 

Kohlrabi (ganthgobhi) Curry

   

This vegetable is easily available here. Sweet and crunchy I have made pickles with it. Today tried making this curry as a dear friend treated me to it. Followed her recipe with few changes. This is inspired by Kashmiri cuisine. The flavors of dry ginger and fennel enhance the flavor of the vegetable. 

INGREDIENTS 

1 large kohlrabi sliced thick 

2 potatoes sliced thick 

1 small onion sliced 

1 tbsp ginger garlic chili crushed 

1/2 cup tomato purée 

1 cup chopped spinach ( I used 1/2 cup frozen) 

1 red chili dry 

2 tbsp oil 

1/4 cumin 

1/2 tsp ginger powder 

1/2 tsp fennel crusted 

1 tsp coriander powder 

1/2 tsp chili powder 

1/2 tsp turmeric powder 

Salt 

METHOD

1. Heat oil, add cumin and red chili and sauté. 

2. Add crushed ginger garlic and sliced onions. Sauté. 

3. Add all dry spices and sauté for few seconds. 

4. Add the vegetables and mix well. 

5. Add tomato purée and 1/2 cup water. 

6. Mix well and pressure cook for about 10 mins. 

7. Release pressure and serve hot with hot parathas. 

Indian arepas

 I like to keep experimenting in my kitchen and use whatever is around me to create magic in kitchen. Mix of flavors and cuisines is a good way to stay excited. Today it was cold at 2 deg with prediction of -13 in the coming week. The thought was chilling and thought of sarson saag with makki roti was tempting. My mixed veg pickle was ready to eat and so were the vinegar onions. I had eaten arepas, a Mexican bread made with corn meal. Taught by a friend we loved it. So experimented with it. Used the basic recipe with Indian flavors. It was a complete hit with family. 

Ingredients 

1.5 cup makki atta (cornmeal) 

1 cup milk 

1/4 cup water 

2 tbsp cream cheese optional 

1 tbsp butter 

1/4 tsp ajwain(carom seeds) 

2 chopped chilies

1 tbsp ginger garlic crushed 

Salt 

1/4 cup Chopped coriander 

1 chopped onion 

3/4 cup grated radish 

Salt

Oil and butter to cook 

Method 

1. Heat water and milk with butter. Add cornmeal and salt. 

2. Mix well and add all other ingredients. Make a thick batter. 

3. Keep aside for 30 mins.

4. Heat skillet and add butter. Take a paddle full and spread on it. Put some oil and butter and cover to cook. 

5. Turn over and cook again. Cook till crisp on both sides. 

6. Enjoy with mixed pickle, saag or cream cheese. Too delicious! 

DAHI WALI ALOO LACHCHE KI SABJI

One of my most favorite short cuts and yet a sure shot hit is yoghurt based curries. As a child I remember making these with Badi sev. Since that wasn’t available, I used potato chips/ fingers. My family was thrilled. Easy to please 5 minute dish. 

INGREDIENTS 

1 sliced red onion 2 whole green chilies 

2 smashed garlic cloves 

1 cup aloo lachcha( chips)

Haldi 

Red chili powder 

Salt 

1/2 tsp mustard seeds

Hing 

2 tbsp oil 

1 cup curd 

1/2 red bell pepper slices 

Coriander leaves 

METHOD 

1. Heat oil and add hing and rai. 
2. Add gr chillies, garlic and sauté. 
3. Put sliced onions and bell peppers and sauté for 2-3 mins. Do not let them soften. 
4. Add the spices and salt, stir 30 secs. 
5. Lower heat and pour yoghurt. 
6. Stir to mix well. Add aloo lachcha and cook on low heat. 
7. Put coriander leaves and cook for 2-3 mins. Yoghurt splits lightly. Trick is in keeping the vegetables crunchy. 
8. Relish it with hot rotis. 

KUCHUMBER

INGREDIENTS 

1 cup grated cucumber

1/4 cup crushed peanuts 

1 chopped green chili

Salt 

1/2 tsp sugar 

Lemon juice 

1 tbsp oil 

1/2 tsp mustard seeds 

1/4 tsp chili powder 

Coriander leaves for garnish 

1. Mix all ingredients except oil, mustard seeds and chili powder. 

2. Heat oil, add mustard seeds and let them crackle. Add chili powder and pour immediately on the salad. 

3. Serve chilled. 

PANEER/TOFU/EGG BHURJEE

200 gms tofu/paneer/2-3 eggs 

1 chopped onion

1 tbsp each of ginger garlic chili crushed 

1 cup tomato purée 

Salt 

1 tbsp Oil 

1/2 tsp cumin 

1 bay leaf 

1/2 tsp chili powder 

1 tsp coriander powder 

1/2 tsp turmeric powder 

Green peas/chopped bell peppers/spring greens 

(Whatever you have or like)

2-3 tbsp cream (optional)

Coriander leaves 

METHOD

1. Heat oil, add cumin and bay leaf. 

2. Add chili ginger garlic crush and sauté. 

3. Put in the chopped onion and sauté till brown. 

4. Add the spices and sauté for a minute to release oil. 

5. Pour in the purée and mix well. 

6. Add the peas/bell peppers/spring greens. Sauté  

7. Add chopped paneer/tofu/eggs. 

8. Mix well, add 1/2 cup water and cover to cook for 10 mins. 

9. Check and see if oil is released. Add cream and mix well. Cook for another few mins to adjust gravy. Top with coriander leaves. 

10. Serve hot with rice. 

CARAMELIZED ONION RICE

INGREDIENTS 

200 gms rice 

2 sliced onions 

1 tsp sugar 

Salt 

2 tbsp Oil 

1 tbsp Butter 

1 Bay leaf 

2” piece cinnamon 

METHOD

1. Wash the rice, drain and keep for 30 mins. 

2. Heat oil and butter in a pan. 

3. Add bay leaf and cinnamon. Sauté. 

4. Add onions, salt and sugar and sauté till onions are brown. 

5. Add the rice and sauté for few mins. 

6. Add 1.75 times the water. 375ml. 

7. Give a boil and lower heat. Cover and cook till done. 

8. Keep for 30 mins in a closed space like an oven that’s off. 

9. Serve with curry of choice. 

SAMOSA

INGREDIENTS

1 cup white flour (250 gms)

3-4 tbsp oil (60 ml)

Salt  

Warm water to knead

Oil

2 boiled potatoes 

1/4 cup green peas 

1 tbsp ginger and green chili crushed 

1/4 tsp Chili powder 

1/2 tsp Coriander powder 

2 tbsp chopped coriander leaves 

Lemon juice 

Salt

Oil to deep fry 

METHOD

1. Take flour in a bowl, add oil and salt. Mix to bread crumbs consistency. 

2. Add warm water few tbsp at a time,about 1/4 cup in all.  Knead the dough firm to touch. Cover with moist cloth and keep for 30 mins. 

3. For stuffing, heat oil and add crushed ginger chili. Add green peas and cover to cook till soft  

4. Sauté few seconds and add all the spice powders. 

5. Add salt and stir at low heat for few seconds. 

6. Add crushed potatoes and mix well. 

7. Pour in lemon juice and coriander leaves and mix well. Keep this stuffing to cool. 

8. Make walnut size balls of the dough. 

9. Roll into oval shape, about 6-7” in length. 

10. Cut into half on the short short size to get two semi circle. 

11. Take the cut side and hold in center, flip on thumb, apply water and close into a cone. Press well to seal the opening. 

12. On the open side, put the potato filling and stuff well. Seal the rounded side on to the front and shape into samosas. Press well so that filling doesn’t come out this is important so that the oil doesn’t go in.

13. Keep for 30 mins to dry up. 

14. Heat oil and when it’s at medium heat, drop a small ball of dough to see it bubble and slowly come up. 

15. Add the samosas on medium to low heat to avoid bubbling on skin. Leave for about 4-5 mins to cook through. 

16. Flip over to brown on both sides. Cool on paper towels and serve with green chutney or tamarind chutney. 

17. You can also use pizza dough and bake them when you are in a hurry. The above recipe of dough also baked well.