tag:blogger.com,1999:blog-55874861493189173302024-03-11T04:23:10.333+01:00Kitchen N'CountersA vegetarian blog with easy and doable recipes with locally available ingredients.rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.comBlogger263125tag:blogger.com,1999:blog-5587486149318917330.post-16305635411763900892023-08-03T14:53:00.006+02:002023-08-03T14:53:38.076+02:00Moong dal kadhi <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc-3VDLf5DrL5eq5QJYGEpAZTP5uqRTzLtK3_CWMjaC-r4jowA0VSu_FB1G3hCZm-s6igWTF8HkaNQ0dYgGKNsBS3Uxo-TkuEqXAPJtwSd3l-_47KW__K5QUMxRfcZHjwGJWG1x7LHTTlAmZZimyb1aAMexjCGy1QrkeZbBuw0nNdwRwUfcbuzLo0KOT7/s3022/IMG_8377.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="2544" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc-3VDLf5DrL5eq5QJYGEpAZTP5uqRTzLtK3_CWMjaC-r4jowA0VSu_FB1G3hCZm-s6igWTF8HkaNQ0dYgGKNsBS3Uxo-TkuEqXAPJtwSd3l-_47KW__K5QUMxRfcZHjwGJWG1x7LHTTlAmZZimyb1aAMexjCGy1QrkeZbBuw0nNdwRwUfcbuzLo0KOT7/w336-h400/IMG_8377.jpeg" width="336" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WRvAfbzS-2r0SNE09EvWfsBDpCZHSuGmXhd87B2M0xdXq5Mrz83Sr3JVq_6Z4NUZ8rC8ItaR7CycCEkDtAvwx13fYT6wl5veFg-ogLdug-irRSB78I2lSWiivEJTajTI31q4eSYYF_EphQ2mJ3oQdMFTpkf56rXf7alKX2GSnXK9fUNGdi5Je5CQhtcd/s2982/IMG_8378.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2982" data-original-width="2476" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WRvAfbzS-2r0SNE09EvWfsBDpCZHSuGmXhd87B2M0xdXq5Mrz83Sr3JVq_6Z4NUZ8rC8ItaR7CycCEkDtAvwx13fYT6wl5veFg-ogLdug-irRSB78I2lSWiivEJTajTI31q4eSYYF_EphQ2mJ3oQdMFTpkf56rXf7alKX2GSnXK9fUNGdi5Je5CQhtcd/w333-h400/IMG_8378.jpeg" width="333" /></a></div><br /> Often eating kadhi is exciting but due to besan we resist as it’s heavy. A good way to enjoy it is with the yellow moong dal. It not is nutritious an a complete curry filled with tons of taste but lots of protein too. Add spinach or vegetables of choice to add extra fiber and goodness. Try this and modify it further to taste. Enjoy with muthia or rice. <p></p><p><b>INGREDIENTS</b> </p><p>KADHI INGREDIENTS </p><p>250 ml sour yoghurt</p><p>1/2 cup moong dal soaked </p><p>2-3 garlic cloves </p><p>1 tbsp ginger chopped well </p><p>1 chopped green chili </p><p>1-2 springs chopped curry leaves </p><p>Salt </p><p>1/2 tsp haldi/turmeric </p><p>1/2 tsp chili powder </p><p>1 tsp dhaniya/ coriander powder </p><p>1 tsp jaggery (optional ) </p><p>1 large cup chopped spinach </p><p>TEMPERING </p><p>Hing </p><p>2 tbsp ghee/butter/ oil </p><p>1 tsp mix of cumin, methi & mustard seeds</p><p>1 red chili whole </p><p><br /></p><p>Chopped coriander leaves to garnish </p><p><b>METHOD</b> </p><p>1. In a big bowl, add yoghurt, soaked lentils, salt, chili, coriander powder and other ingredients. </p><p>2. Blend well into a smooth mixture. Add extra water to dilute. </p><p>3. Heat oil. Add all ingredients for tempering. Let them pop and pour in the kadhi mixture. </p><p>4. Adjust the water and let it boil. Keep stirring to about splitting and lumping up. </p><p>5. Keep boiling and add jaggery and spinach. </p><p>6. Cook well for at least 30 mins until there is no raw smell. </p><p>7. Top with coriander and add tadka. Serve hot with rice, muthia or soft rotis. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-47775622442082385822023-07-30T14:20:00.006+02:002023-07-30T14:39:50.280+02:00Waffle chaat<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PB2HMSLa-pH1ad1LRgxKUVHiLypBWZPFzPP7nw_lyBMlqX7WC6xn0kPHoCjhuEltIRYD-W3kZ6hNS33__q_xAuBCqKUIJMlHwGhrNbDL1ffliTPCbQHZGuvF4iF1wIYKftQCr2kbCfhNl6IBZh7lxoF0tkXCgj75OsA6w3heSEV2rkTYG8QGcdnk7Aba/s3206/IMG_8300.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2889" data-original-width="3206" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PB2HMSLa-pH1ad1LRgxKUVHiLypBWZPFzPP7nw_lyBMlqX7WC6xn0kPHoCjhuEltIRYD-W3kZ6hNS33__q_xAuBCqKUIJMlHwGhrNbDL1ffliTPCbQHZGuvF4iF1wIYKftQCr2kbCfhNl6IBZh7lxoF0tkXCgj75OsA6w3heSEV2rkTYG8QGcdnk7Aba/w400-h360/IMG_8300.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dahi aloo waffle chaat </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOmXEHzpoX-Wrz7XFkV_WYqatXUCLTcgxqUeJGENM_Q8LxQWBTYwNSfI_D2AWCxSBXdQNvtvRkk4YiYw_9ZRf-BNp_f1uiOZjLUgrjMwQ3u2XqnT7inCSNjfqb3la6mcXHpBXQtTR3-Bo9l_qB4NNmprvAkrmIm83-yFKOFnF7cpZ_eSs2q2pfHa0Auoa/s4032/IMG_8294.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOmXEHzpoX-Wrz7XFkV_WYqatXUCLTcgxqUeJGENM_Q8LxQWBTYwNSfI_D2AWCxSBXdQNvtvRkk4YiYw_9ZRf-BNp_f1uiOZjLUgrjMwQ3u2XqnT7inCSNjfqb3la6mcXHpBXQtTR3-Bo9l_qB4NNmprvAkrmIm83-yFKOFnF7cpZ_eSs2q2pfHa0Auoa/w400-h300/IMG_8294.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chole aloo waffle chaat </td></tr></tbody></table><br />Chaat is an emotion that’s shared by Indians across the globe. It’s a hot favorite and any weather, reason or mood is good for this! Rarely have I seen anyone refusing to relish. There is so much variety and one can customize it to personal tastes. It’s mostly street food and a good way to enjoy the spices and various flavors. Savory, sweet, sour and spicy…it satiates every need of food cravings. Being overseas, it’s challenging at times to get good chaat. I also like my strong flavors and not depend on others for that perfect plate. This time I decided I need to work on making chaat healthy and also not spend too much time preparing it. Came up with this idea of using my waffle maker! i always try to make use of my gadgets and ingredients<i></i> to their maximum. <i></i>And boy….what a fabulous outcome. We all are together and could enjoy without making too much effort. It’s doable more often too. </p><p></p><p><b>INGREDIENTS</b> </p><p><span style="font-family: helvetica; font-size: x-small;"><b>For tikki</b></span></p><p>3 large boiled potatoes </p><p>1/4 cup Makki atta (wanted avoid cornflour) </p><p>Salt </p><p>Chili powder </p><p>Dhaniya chopped </p><p>1 green chili chopped </p><p>1 tbsp oil </p><p><span style="font-size: x-small;"><b><span style="font-family: helvetica;">Accompaniments</span> </b></span></p><p>2 bowls of cooked chole</p><p>Whipped yoghurt </p><p>Imli chutney </p><p>Green chutney </p><p>Boondi, papdi and sev </p><p>Bhuna jeera powder </p><p>Chili powder </p><p>Chaat masala </p><p>Chopped onions soaked with salt and lemon </p><p>Chopped dhaniya </p><p><b>Method </b> </p><p>1. Crush the potatoes roughly with skin. Make sure the potatoes are not pasty. But floury in texture. Don’t make a paste. Add ingredients listed and make into rough patty. </p><p>2. Heat waffle iron. Apply oil or butter and pot the tikki on it. Close the waffle maker and let them cook. </p><p>3. Whip dahi and add 1/2 tsp sugar, salt and jeera powder. Chill until needed. </p><p>4. Once done until crisp, take them out and put them on the plate.</p><p>5. Pour hot chole on top, pour couple of tbsp of dahi, imli chutney, green chutney, onions, boondi, sev and put one papdi. </p><p>6. Sprinkle bhuna jeera, chili powder and chaat masala. Sprinkle fresh coriander and serve immediately. </p><p>7. For dahi tikki, skip chole and just follow the same procedure. You can also sprinkle few boiled chole to add bite. </p><p>8. Enjoy with family and friends without spending too much time in preparing. A tip... keep some left over chole for this short cut and delicious dinner. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0Oberursel, Germany50.2025478 8.577030921.892313963821152 -26.5792191 78.512781636178843 43.7332809tag:blogger.com,1999:blog-5587486149318917330.post-55669176923676293182023-07-14T16:07:00.007+02:002023-07-14T16:13:40.538+02:00Mix vegetable kootu<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRj8FGHlsB4vea4qMeDP7chR3RPUhTLZrcDy0OcHy2Sl4D64akjuK3u7yvZEUpbBUF4LY8aKCZkGXdPvslJQ1XDw4toaCOYWST4qf_aVqMzbpSM9fmPGdKHrwoE3Y126jz_FZWl4pbNAyDMaT5tI8m_ucdjOFd5mbhEApyenXmMBxXW0Ep5N1fHUrraWjZ/s4032/IMG_7626.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRj8FGHlsB4vea4qMeDP7chR3RPUhTLZrcDy0OcHy2Sl4D64akjuK3u7yvZEUpbBUF4LY8aKCZkGXdPvslJQ1XDw4toaCOYWST4qf_aVqMzbpSM9fmPGdKHrwoE3Y126jz_FZWl4pbNAyDMaT5tI8m_ucdjOFd5mbhEApyenXmMBxXW0Ep5N1fHUrraWjZ/w400-h300/IMG_7626.jpeg" width="400" /></a></div><br />I relished this amazing dish once made by a friend and food blogger. She made cabbage and chana dal version. I decided to try another combination which had lots of vegetables and it turned out amazing. I made a few changes but it satisfied the taste buds and was extremely comforting with its soft and smooth tastes. This comes from South of India. <p></p><p><b>INGREDIENTS</b> </p><p>1/2 cup yellow mung dal </p><p>2 tbsp red masoor </p><p>1 cubbed potato</p><p>1 cubbed carrot </p><p>1 cup chopped cauliflower </p><p>1/2 cup chopped spinach </p><p>1/2 cup beans chopped 1” pieces </p><p>1 bay leaf </p><p>Salt </p><p>1 tsp haldi </p><p>1 tbsp tamarind paste (optional) </p><p><b>Ingredients for paste </b></p><p>1/2 cup coconut shreds(I used dry) </p><p>1” ginger piece </p><p>2-3 garlic </p><p>1-2 green chili </p><p>1 tsp cumin</p><p><b>Ingredients for tadka </b></p><p>2 tbsp ghee/oil</p><p>1 tsp mustard seeds </p><p>Pinch of hing </p><p>2 tbsp urad & chana dal </p><p>2 tbsp curry leaves </p><p>1 red chili </p><p>Chopped coriander for topping </p><p><b>METHOD</b></p><p>1. Wash and soak dals. Add all the vegetables, salt and haldi and pressure cook until soft. You can choose other vegetables. </p><p>2. Grind ingredients for paste with a little water. </p><p>3. Mix the paste in the vegetable and adjust consistency. Add tamarind paste if want at this point. </p><p>4. Heat ghee or oil. Add hing and mustard seeds. Once they crackle, add chana dal, red chili and curry leaves. Sauté for few seconds. Add chili powder if you like. Pour on top of the curry. Top with chopped coriander. Serve hot with rice or even dosa. </p><p>EXTRAS- Make this with Chana dal and cabbage. Use vegetables of choice. It’s a very soft and smooth dish. It’s very flexible. Add tomatoes if you like. You can add little tamarind paste if like a bit if sourness. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-75619523314249435402023-07-13T16:25:00.006+02:002023-07-13T16:49:40.220+02:00Green apple khatta meetha achar<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5gUnJdlPfUo9so2x76HocidWP7R0kVQHDOWWnYZxxNAv6IPwwl8Nj55LmnaToZ2hobz6sdP-la1ojyAdIc-AixfiCrhXc7NLkoRIV3QPMDDfqhyCOupNxpucJifQyORV7Nw4mpU98ZyffWEiQhCnmq3ptlnQSQPKge9Wo3veQ5A3UESyQYNlHCBrzEEb/s3722/IMG_7615.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3722" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5gUnJdlPfUo9so2x76HocidWP7R0kVQHDOWWnYZxxNAv6IPwwl8Nj55LmnaToZ2hobz6sdP-la1ojyAdIc-AixfiCrhXc7NLkoRIV3QPMDDfqhyCOupNxpucJifQyORV7Nw4mpU98ZyffWEiQhCnmq3ptlnQSQPKge9Wo3veQ5A3UESyQYNlHCBrzEEb/w325-h400/IMG_7615.jpeg" width="325" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuet9X7I_3HXvLHTQOY7MaY5Cyu2-SVRNjcIqjG93thaFbPxCkAOTPHPBlN9T-gXfZ4hY0rpfBepS2Nn0y1D7AJROGsJtS4zh2gIsxFxfjX3_7N2mWtfpL1g1QaFJA_wfV8DYDhxKOlHcuVTc__4hYRUOIsuZlPcO1h3rq2-LJ1gN-CvzAkRCj4Vb0CER/s3767/IMG_7613.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3767" data-original-width="2825" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuet9X7I_3HXvLHTQOY7MaY5Cyu2-SVRNjcIqjG93thaFbPxCkAOTPHPBlN9T-gXfZ4hY0rpfBepS2Nn0y1D7AJROGsJtS4zh2gIsxFxfjX3_7N2mWtfpL1g1QaFJA_wfV8DYDhxKOlHcuVTc__4hYRUOIsuZlPcO1h3rq2-LJ1gN-CvzAkRCj4Vb0CER/w300-h400/IMG_7613.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizF9QEbo7GTpaFkowiNPjxaa-caLkzhxIZBeY11hRh8FdGY5IgEzqeNlGaFANqG1nofDolSOzaAOirmssAGKlo8bSJ6YjtScKgIDG60CLuQAt_VQmcbcoViLRw8o5ymonUmj-MZrDqBItIr-2O9V_SF7rFKdFyBdeSkP2K1vNGP_AQagWOtSkbQ_YHFOSX/s3349/IMG_7612.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3349" data-original-width="3014" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizF9QEbo7GTpaFkowiNPjxaa-caLkzhxIZBeY11hRh8FdGY5IgEzqeNlGaFANqG1nofDolSOzaAOirmssAGKlo8bSJ6YjtScKgIDG60CLuQAt_VQmcbcoViLRw8o5ymonUmj-MZrDqBItIr-2O9V_SF7rFKdFyBdeSkP2K1vNGP_AQagWOtSkbQ_YHFOSX/w360-h400/IMG_7612.jpeg" width="360" /></a></div><br />Green apple has a distinctive sweet sour tangy taste. It’s great in salads and baked dishes. I like to use it as a good replacement for raw mangoes. I have made many dishes with them including pickles, parathas, chutney and most popular being muthias. This time I wanted to try using them in mango khatta meetha achaar which my mom makes. Since we were running out of it, I thought I can try making with green apples. These apples are quick in cooking and can get mushy fast. So I had to work cleverly with them. The result was amazing. We relished the pickle with palak paratha and mathris! Family was thrilled. We found a good substitute. <p></p><p>INGREDIENTS</p><p>2 green apples cut into pieces </p><p>2 tbsp raisins </p><p>1/2 tsp crushed pepper and cloves </p><p>1/2 cup sugar or jaggery </p><p>1 tsp chili powder </p><p>1/4 tsp haldi/ turmeric </p><p>1 bay leaf </p><p>1/5 tsp cinnamon powder </p><p>1 tsp crushed fennel seeds</p><p>1/2 tsp cumin seeds </p><p>Salt </p><p>2 tbsp oil </p><p>Pinch of hung </p><p>1 tsp vinegar</p><p>METHOD</p><p>1. Sun dry the apple pieces for few hours. On touch the pieces should not feel moist. </p><p>2. Heat oil, add hing, cumin, bay leaf, clove mix and sauté for few seconds, </p><p>3. Add all the spices and sauté for 5 seconds. </p><p>4. Pour about 1/4 cup water and the sugar. Mix well and cook on high heat. Let it start to thicken and become a little sticky. </p><p>5. Add the apple pieces and raisins. Mix well and see that the fluid inside coats the apples. It should not be watery. If it’s watery, cook on high heat to caramelize. </p><p>6. Add vinegar and mix well. Put into sterilized bottles and store. Serve it with parathas, theplas and mathris. </p><p>PS: add methi seeds if you like a little taste of it. </p><p><br /></p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-68469606638670752482023-07-12T07:09:00.004+02:002023-07-12T08:26:02.079+02:00Dal Pachadi<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXORmHOYXaw8DMsCtbmLOf_QfbJfZsVHUOtSBP_Ejc62x8-k1-U5GzXES4dZGA3Qz5eNJiElNGGWcn5N01J8UXZdjrd7yMlWw5bEYASr29MHCOgfqgxnSNRxET_u5llP6Zw0zMeTee-vcDk9jrWzpuVQurHTHZtHKA-oXqU2yAT_SL4n1tW9akn54d_NA/s4032/IMG_7582.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXORmHOYXaw8DMsCtbmLOf_QfbJfZsVHUOtSBP_Ejc62x8-k1-U5GzXES4dZGA3Qz5eNJiElNGGWcn5N01J8UXZdjrd7yMlWw5bEYASr29MHCOgfqgxnSNRxET_u5llP6Zw0zMeTee-vcDk9jrWzpuVQurHTHZtHKA-oXqU2yAT_SL4n1tW9akn54d_NA/s320/IMG_7582.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LDxeujjqJYbLDlvZMi8lgGNOcWDPap1n4E8R7OTmgNNk5T67gPV_yXo7Z84YqQMxJ8MdWp_rzJqAQijguXwF7AqhJGoOQzuehx4wBcJ6CSy69I6av8KTym_PE-DhGNcADGaseeAg5ZY0OZ2O726ZzVL8s9zaxu2lvOfEcfeUl5g8UW7xLq_n28OYDTyx/s3390/IMG_7581.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3390" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LDxeujjqJYbLDlvZMi8lgGNOcWDPap1n4E8R7OTmgNNk5T67gPV_yXo7Z84YqQMxJ8MdWp_rzJqAQijguXwF7AqhJGoOQzuehx4wBcJ6CSy69I6av8KTym_PE-DhGNcADGaseeAg5ZY0OZ2O726ZzVL8s9zaxu2lvOfEcfeUl5g8UW7xLq_n28OYDTyx/s320/IMG_7581.jpeg" width="285" /></a></div><br /><p><br /></p><p>INGREDIENTS </p><p>5 tbsp white urad dal </p><p>2 tbsp chana dal </p><p>Few pepper corns </p><p>3-4 tbsp coconut grated </p><p>2 red chili </p><p>1/2 tsp jeera </p><p>Few curry leaves </p><p>1/2 tsp chopped ginger </p><p>1 tbsp oil </p><p>Pinch of hing</p><p>1/2 tsp mustard seeds </p><p>1 cup whipped curd </p><p>Salt </p><p>1/4 tsp Chili powder </p><p>METHOD</p><p>1. Heat a pan and add dals, peppercorns, 1 red chili, jeera and few curry leaves and sauté until golden brown. Cook and add coconut. You can use fresh or dry coconut as you like. Grind it into a powder </p><p>2. Beat the yoghurt with salt and dilute as much as you like. </p><p>3. Add the powder and mix well. Over time the curd will thicken up. Add yoghurt or water as you like. </p><p>4. Heat oil, add hing, mustard, broken red chili, curry leaves and little urad dal. Sauté. </p><p>5. Add ginger and sauté again. Put in chili powder and pour on top of the yoghurt mix. </p><p>6. Adjust consistency and top with fresh coriander. </p><p>7. Relish with rice, dosas or serve as an accompaniment with upma like I did. It’s highly flavorful and refreshing. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-63328120184253114182023-06-04T19:51:00.000+02:002023-06-04T19:51:43.605+02:00PALAK PANEER <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFHS3loiHubMyveCWXsaGakTlXNZLQB-W2Kqq2xc0Vx24_6MQ-OEgXXWjkSq15osXQO0lQ77CXWfQBG07QTvShqRP9SunmThwJnqYYuMLXuhEHywPhzSCw0P-Zp-OXByvuDnrCfgWfWwxdl6BeYtyzmD-yj47Kx1ahHCNZFqJd2mrDE8iVHCiYLuD2A/s3741/ECEB5F68-3E5C-485A-8B94-DC1125B09E22.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3741" data-original-width="2888" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFHS3loiHubMyveCWXsaGakTlXNZLQB-W2Kqq2xc0Vx24_6MQ-OEgXXWjkSq15osXQO0lQ77CXWfQBG07QTvShqRP9SunmThwJnqYYuMLXuhEHywPhzSCw0P-Zp-OXByvuDnrCfgWfWwxdl6BeYtyzmD-yj47Kx1ahHCNZFqJd2mrDE8iVHCiYLuD2A/w309-h338/ECEB5F68-3E5C-485A-8B94-DC1125B09E22.jpeg" width="309" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Palak paneer, rumali roti, raita and mirchi achaar</td></tr></tbody></table><p>Palak paneer is a very loved dish and it is a healthy way of getting everyone to enjoy spinach. Nutrition wise it’s a good combination of calcium, protein and fibre besides the vitamins and minerals. It’s easy to make and pleases everyone. I use various shortcuts when in a hurry. Add fried potatoes or green peas for variety along with paneer. </p><p><span style="font-size: medium;"><b>Ingredients</b></span></p><p>500 gms boiled spinach</p><p>1 chopped onion</p><p>1 chopped green chili</p><p>1 tbsp chopped garlic</p><p>1 tsp chopped ginger</p><p>200 gms Paneer cubed</p><p>2 tbsp oil</p><p>1 tbsp butter</p><p>½ tsp cumin seeds</p><p>½ tsp chili powder</p><p>1 tsp coriander powder</p><p>Salt to taste</p><p>250 ml tomato puree</p><p>4-5 tbsp cream</p><p><span style="font-size: medium;"><b>Method</b></span></p><p>1. Heat oil & butter together, add cumin seeds. Saute until light brown. </p><p>2. Add chopped garlic, chillies & ginger. Saute till golden.Add onions & saute.</p><p>3. Add the spices and saute for few seconds until light aroma emits.</p><p>4. Now pour in the tomato puree and saute well. Let the spices blend & simmer till oil separates.</p><p>5. Add the spinach puree & mix well. </p><p>6. Now put in paneer pieces and stir. </p><p>7. Cover and cook for about 10 mins on low-medium heat.</p><p>8. Stir in cream & let the curry cook & come together well so that it doesn’t leave any water. Add 1 tbsp flour if needed.</p><p>9. Pour into a dish. To spice up more, heat butter, add chopped garlic & saute till golden. Put a little chili powder and pour on top of the curry. Pour a tbsp of cream to decorate. Serve hot with rice or naans.</p><p><span style="font-size: medium;"><b>Tips</b></span>- 1.Use tofu & rahm spinat instead for a quick meal. Tastes similar ,needs less planning.</p><p>2. Saute paneer in butter for added richness.</p><p><br /></p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-53948286915804080802023-05-17T20:21:00.000+02:002023-05-17T20:21:02.667+02:00Chaas masala mix <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSHZX0iAWzYaU3VpJXXY244j3zayhATh4xQ_t7DyIhYM00vpyfmk3J-wsD7uGvI3CxZJqpNmjhVDZVtTnZhAPXLhom3uF-OvB6dBgrKHH8e8KyC-35XeNgEnpyOruMeXPbtyi6Wfxu97cpnmt_tGvgUBVOt_KRv1iRuaYJlF_n4xJQj_SeRKDo-uyuA/s3328/95546E29-43EC-4F9A-A7E4-137A0BC6DE3B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3328" data-original-width="2717" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSHZX0iAWzYaU3VpJXXY244j3zayhATh4xQ_t7DyIhYM00vpyfmk3J-wsD7uGvI3CxZJqpNmjhVDZVtTnZhAPXLhom3uF-OvB6dBgrKHH8e8KyC-35XeNgEnpyOruMeXPbtyi6Wfxu97cpnmt_tGvgUBVOt_KRv1iRuaYJlF_n4xJQj_SeRKDo-uyuA/w326-h400/95546E29-43EC-4F9A-A7E4-137A0BC6DE3B.jpeg" width="326" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOd2BIig0GlvEBsy0KmmGd7LWX1k923EUZErfaTVbR-nkgevr1Pi8ecUEqJJbQp2pWFLX4U2L9Uumip2Pb74Fd2JgDueSbU9N80K6P1BOYI8UCgDIjtoRWC5MuUNnPuwTodO3huoTTetKQgzGV_ldakEwa8sfxHJOttxsZx20ZweC0i3d3aiGCtfkAw/s4032/920489ED-57B8-4E5E-A994-105757C2E22F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOd2BIig0GlvEBsy0KmmGd7LWX1k923EUZErfaTVbR-nkgevr1Pi8ecUEqJJbQp2pWFLX4U2L9Uumip2Pb74Fd2JgDueSbU9N80K6P1BOYI8UCgDIjtoRWC5MuUNnPuwTodO3huoTTetKQgzGV_ldakEwa8sfxHJOttxsZx20ZweC0i3d3aiGCtfkAw/w300-h400/920489ED-57B8-4E5E-A994-105757C2E22F.jpeg" width="300" /></a></div><br /><p><br /></p><p> I have started enjoying the process of making homage dahi or yoghurt. It’s therapeutic to an extent. The satisfaction of putting jars of fresh yoghurt in the refrigerator and then waiting to cut into the thick chunk…it’s hard to define or describe in words. It’s enjoyed by my family. Lately I have started to make buttermilk for the family. It’s great for the stomach. In Ayurved it’s considered good for digestion. To make it more beneficial and digestible I have started to spice up with a homemade spice mix. This 13 ingredient mix is delicious. I sprinkle it on my yoghurt too and can add on various other dishes including dosas! </p><p><b>Ingredients </b></p><p>1 bowl of washed mint leaves </p><p>1 bowl coriander leaves </p><p>1 bowl curry leaves </p><p>1 bowl brahmi( since I had them in my terrace garden. You can use other herbs or skip it) </p><p>4-5 tbsp cumin </p><p>1 tsp peppercorns </p><p>1 tsp carom/ ajwain </p><p>1 tsp rock salt / kala namak</p><p>1/4 tsp hing </p><p>1 tsp ginger powder </p><p>1 tbsp garlic powder </p><p>1 tbsp mustard seeds</p><p>4-5 tbsp Himalayan salt </p><p><b>Method</b></p><p>1. Wash and dry the green leaves. Sun dry or put into the microwave until they are crispy to touch. </p><p>2. Roast all the other ingredients until they are lightly toasted and are crisp. Cool </p><p>3. Grind all into a nice fine powder. Store in a dry container. </p><p>4. Add 1/2 tsp in a glass of buttermilk and whisk well. Heat oil and add few mustard seeds. When they pop, add a pinch of chili powder and pour on to the buttermilk. Relish delicious, flavorful and digestive mix of spices. </p><p><br /></p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com2tag:blogger.com,1999:blog-5587486149318917330.post-14622360064018016732023-04-12T14:14:00.004+02:002023-04-12T14:14:52.951+02:00Mushroom Mix Veg <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj71pZxfoGj8yIQGD-9UYqe9F60MjKxpCxj8R6KaDwXNGaw5abVsUeI-nzVka-Zgcka8EiMdTYKKMzB8aGm4p8j3P1leZz195kREPPgEj7SeYuOfMwQFtKZHKAbm324fkScttJxnreVaJne6j9Bbip9Hr8khd2DO1RnvK7fr21aQy5RIoR2WlntpLnmg/s3656/5BF63051-B172-49AC-97DF-1B42E933AF68.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2768" data-original-width="3656" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj71pZxfoGj8yIQGD-9UYqe9F60MjKxpCxj8R6KaDwXNGaw5abVsUeI-nzVka-Zgcka8EiMdTYKKMzB8aGm4p8j3P1leZz195kREPPgEj7SeYuOfMwQFtKZHKAbm324fkScttJxnreVaJne6j9Bbip9Hr8khd2DO1RnvK7fr21aQy5RIoR2WlntpLnmg/s320/5BF63051-B172-49AC-97DF-1B42E933AF68.jpeg" width="320" /></a></div><br /><p><br /></p><p>The 4 large mushrooms stared at me. Wondering what to do with them. I decided to just use whatever else was lying in the fridge. Green peas are our favorite and so they also got added and using ready-made paneer mix spice, It ended up tasting delicious.</p><p><b>Ingredients </b></p><p>1/2 cup quartered mushrooms </p><p>1/2 cubbed red bell peppers </p><p>1/2 cup chopped spring green onions </p><p>1/2 cup green peas </p><p>1 sliced onions </p><p>1/3 cup tomato purée </p><p>1 tsp Chopped garlic </p><p>1 chopped green chili </p><p>1 tbsp oil </p><p>Hing </p><p>1 1/2 tsps paneer masala mix </p><p>1/3 tsp turmeric </p><p>1/4 tsp chili powder </p><p>1 tsp coriander powder </p><p>2 tbsp fresh yoghurt </p><p>1/2 cup milk </p><p>Salt to taste </p><p><b>Method </b></p><p>1. Heat oil and add garlic and chili sauté well. </p><p>2. Add sliced onions and sauté for few mins. </p><p>3. Add rest of the vegs and sauté with salt. </p><p>4. Put in all the spices and mix well. </p><p>5. Add purée, yoghurt and mix well.</p><p> 6. Add milk snd pressure cook for 6 mins. </p><p>7. Keep it thick and not to runny. Serve hot with naan, rice or hot parathas. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-74919341282310459312022-04-16T10:18:00.007+02:002022-04-16T10:25:20.516+02:00Power of 30 Ingredients Laddu/ Fudge<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ07ceuqbTv4o8o_9H5w8OEWbkbL2JMceywyj3GS-8c24yGt2ze4AFdKlmrL_7_PgYvWRHcb5i6MFRcLNUq-wRIyWZkaZKpg8ycz89kLMPFHe0FoTczTi6hnWiZBwlfFIPFO4rE2Ihrh2uv6Yey1dADI2XP-E7ebWTVm-sHA0EkzLnOHidWN5IaKQhg/s4032/FBFB0D35-35D8-4E2C-B705-8549D154EFC4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ07ceuqbTv4o8o_9H5w8OEWbkbL2JMceywyj3GS-8c24yGt2ze4AFdKlmrL_7_PgYvWRHcb5i6MFRcLNUq-wRIyWZkaZKpg8ycz89kLMPFHe0FoTczTi6hnWiZBwlfFIPFO4rE2Ihrh2uv6Yey1dADI2XP-E7ebWTVm-sHA0EkzLnOHidWN5IaKQhg/w400-h300/FBFB0D35-35D8-4E2C-B705-8549D154EFC4.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZfOVnLP4d1vU5VtoEwpLH0g7s18pjKHhIgmIEYK9AzPAEjdLIXifr6f-mYB5Y93RtwgGTjBt1ssid98jSGV3j16r7-IJzSc5uLJX8n274CvEAv5ZKiPeu1qp55IlAuV1psnEgPzYfnOaHtLf3EqCOEGlxLbd5JX_LuMZHPv7D7codEt_L525itaAbQ/s4032/5DF159CE-652C-4FE1-B8A1-90E6A713BF4F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZfOVnLP4d1vU5VtoEwpLH0g7s18pjKHhIgmIEYK9AzPAEjdLIXifr6f-mYB5Y93RtwgGTjBt1ssid98jSGV3j16r7-IJzSc5uLJX8n274CvEAv5ZKiPeu1qp55IlAuV1psnEgPzYfnOaHtLf3EqCOEGlxLbd5JX_LuMZHPv7D7codEt_L525itaAbQ/w400-h300/5DF159CE-652C-4FE1-B8A1-90E6A713BF4F.jpeg" width="400" /></a></div><br /><p></p><p>Giving nutritious food to family has always been my priority. With exams round the corner, she burns the night lamp and has a lot of pressure on her brain. A late night snacking to stay motivated besides being healthy is a good thought. So I made these yummy and power packed laddus and squares. These not only have natural sugars which keep the sugar craving satisfied but are high on all the nutrition that one needs. Much healthier and better than any store bought. You can add the ingredients of your choice depending on allergies and liking. If you like laddus then the moisture should be less otherwise for a fudge like feeling you can adjust the thickness. This has 30 ingredients! So 2 portions a day will be wonderful for keeping cravings away and giving the required goodness. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5TcRIT5jDQ7H5Ne2_XO8hWw3REak7IdRzVEGQOgEYe9NNRys5bJ6s8Nyd97yyRgcriFsec9I4kQc-HQt7TRfYLqTZrJjk6rDnTvBq-8axFG9xikmpQ8BBu_lZ0P4NpHCGeo4SeIFGIS7G1FuTfO5206Ha1avCsbRxBzBjdXsp1OBVoVVDF3osKrvsA/s2048/D681073D-878F-4D98-AB3B-1EE5804352E2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1714" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5TcRIT5jDQ7H5Ne2_XO8hWw3REak7IdRzVEGQOgEYe9NNRys5bJ6s8Nyd97yyRgcriFsec9I4kQc-HQt7TRfYLqTZrJjk6rDnTvBq-8axFG9xikmpQ8BBu_lZ0P4NpHCGeo4SeIFGIS7G1FuTfO5206Ha1avCsbRxBzBjdXsp1OBVoVVDF3osKrvsA/w400-h335/D681073D-878F-4D98-AB3B-1EE5804352E2.jpeg" width="400" /></a></div><br /><p><br /></p><p>INGREDIENTS </p><p>List 1- Almonds-200 gms ,Cashews- 50 gms ,Walnuts-200 gms, pistachios 25 gms, peanuts 100 gms, coconut 200 gms, pumpkin seeds 100 gms, sunflower seeds 100 gms </p><p>List 2- Sesame 100 gms , flax 50 gms, halim seeds 25 gms, chia 50 gms, poppy seeds 25 gms , basil seeds 25 gms</p><p>List 3- Fenugreek 2 tbsp, ajwain 1 tbsp, peppercorns 2 tbsp </p><p>List 4- Turmeric 3-4 tbsp, nutmeg 1 tsp , cinnamon 1 tsp</p><p>List 5- Dates 200 gms, raisins 50 gms, dried figs 6-8, dried dates 200 gms, jaggery 50 gms and raw sugar( if you like) as desired</p><p>Ghee- 100 gms</p><p>Edible gum 100 gms</p><p>Brahmi powder 4 tbsp </p><p>Cardamom powder/ saffron if desired</p><p>METHOD</p><p>1. Heat 1 tbsp ghee and sauté gum on medium heat to puff up add more ghee if needed. Remove and keep aside. </p><p>2. In a huge pan add all the list 1 ingredients and sauté on low heat. Add a little ghee if you like. About 10 mins later add list 2 ingredients. These are smaller and hence need less time to sauté. Sauté everything till they get crunchy and golden.</p><p>3. Add ajwain, methi/fenugreek, peppercorns in a pan.Sauté on low heat & remove. Add these to the sautéed nuts. </p><p>4. Pressure cook the dried dates, dates and dried figs so that they are soft. Now deseed the dates and mash. Add jaggery and raw sugar and make a think paste. Now make a purée and keep to cool. </p><p>5. Add the gum, list 3 ings, list 4 ings together and grind in a course powder. </p><p>6. Mix brahmi powder to this seed mix. Add the purée of the sweet mix. Add raisins and cardamom powder/ saffron. Mix well. It’s hard to mix. Depending on how dry you like, you can adjust the thickness of the syrup. The quantity of sugar can be changed as per need. Since it’s natural sugar, it is really nice even if it’s sweeter. </p><p>7. Less syrup can just be mixed with hands and then sharped into balls. These are drier and hence have a long shelf life. Less sweeter too. </p><p>8. If you like to add more syrup and make them like fudge, add thinner syrup and start cooking on low heat. It takes time and looks very difficult to come together but keep cooking till it starts to firm up a bit. Add ghee and cook. You can take a little ball and see if it’s coming together like a thick fudge. Pour this on a greased butter paper sheet and spread well. Press with a greased spatula and make it into a nice uniform sheet. Keep to cool overnight before cutting. </p><p>9. Cut into desired shapes. This keeps well outside too but if you are not sure, refrigerate and heat a little in microwave to relish. </p><p>10. 2 portions a day with warm milk can give you so much energy and kills all the sweet cravings. It also gives long satiety due to the rich ingredients. </p><p>Extra notes- </p><p>1. Turmeric and pepper are a powder house together. Ajwain and fenugreek are good for digestion. Due to stress level or lack of exercise, this helps. </p><p>2. Brahmi is wonderful for the brain. Hence I grow it at my home too and try to eat them each day. Hence added a little to this for added benefit. </p><p>3. If you do not have ghee, use unsalted butter.</p><p>4. Halim seeds/ watercress seeds are strong in taste. Hence added just enough. It’s an acquired taste. They are great in iron and very good for periods and hair. </p><p>5. Edible gum is great to give energy and good for bones. In India it’s given to elderly in winters, new moms and to active kids in winters. </p><p>6. In India you get very dry dates, these need to be cooked well so that you can grind. I also added date paste that is available here. Add the sugar as desired.</p><p>7. Feel free to omit ingredients you can’t have, get or don’t have in your kitchen. These taste good even if few ingredients are missing. In over 30 ingredients, few missing won’t hurt. </p><p><br /></p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-74340102905490148442022-02-28T12:19:00.005+01:002022-02-28T12:21:17.524+01:00Chilies, garlic, ginger pickle (Instant)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhtMXTxOh_Ot4wfLMd4Mbtk_5fcM_fVcernPHXhlJDI8OPiiTlj9nqpiMql_be3KWgObx7Q_QSu83lpTeUrwE2KW4tgoDW9EzvEA5WQ58YkrMcMW1G6SU2-33rise5XVgM9OdO5kc9kE3V2DRfZNKE2sU7v88AFOP5QKRi2nTcoEhDnd5Yaw8R510wcg=s3889" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3889" height="311" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhtMXTxOh_Ot4wfLMd4Mbtk_5fcM_fVcernPHXhlJDI8OPiiTlj9nqpiMql_be3KWgObx7Q_QSu83lpTeUrwE2KW4tgoDW9EzvEA5WQ58YkrMcMW1G6SU2-33rise5XVgM9OdO5kc9kE3V2DRfZNKE2sU7v88AFOP5QKRi2nTcoEhDnd5Yaw8R510wcg=w400-h311" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyI9XpJzFuBLjN9-XjckvWgltmZJfRHns5y1KjrVuK1OXMha4GIKr0hzwo9tPphVu6UcMvG5srmATQ77iCgJeUi64fVfthggb9rIopTAyanm8bYtkvCAtb2WJnAw7j3W5d8GDbYbrZVgKEWf4lOxKnKfOO2Pof-_WFjplWlrwHDWRo_0gxxFNV2609Gg=s3909" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3909" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyI9XpJzFuBLjN9-XjckvWgltmZJfRHns5y1KjrVuK1OXMha4GIKr0hzwo9tPphVu6UcMvG5srmATQ77iCgJeUi64fVfthggb9rIopTAyanm8bYtkvCAtb2WJnAw7j3W5d8GDbYbrZVgKEWf4lOxKnKfOO2Pof-_WFjplWlrwHDWRo_0gxxFNV2609Gg=w310-h400" width="310" /></a></div><br />One pickle that never fails to impress, emus easy and lifts up any dish is green chili pickle. I love making it as it’s easy and doesn’t need too many ingredients. Best is you can relish it with any cuisine and use with rice, wraps or our indian bread! Spread it on a toast or use as a sharp kick in a sandwich. Sharing this healthy and happy recipe. You can put adjust the ginger and garlic according to choice. At times i just put equal quantities of each to make it different. It’s easy and high on taste.<p></p><p>INGREDIENTS</p><p>200 Good morning green chilies </p><p>50 gms cleaned ginger </p><p>3 bulbs garlic, cleaned </p><p>2 large lemons </p><p>1/4 cup oil of choice(mustard oil makes it pungent)</p><p>3 tbsp salt</p><p>1 tsp turmeric </p><p>1 tsp roasted and ground coarse methi </p><p>3 tbsp roasted and ground mustard seeds</p><p>1 tbsp ready made pickle masala </p><p>METHOD</p><p>1. Coarsely crush the ginger, chilies and garlic in a processor. I find this easy and also it adds character to it. </p><p>2. Put all the spices and salt. Mix well. </p><p>3. Add the oil and lemon juice. Mix well and keep aside. </p><p>4. Cover and keep tossing for the next 24 hours. This helps the water to be released, spices to be absorbed and also the mustard to absorb the water. </p><p>5. Adjust seasoning and taste. Bottle them and eat with EVERYTHING you are relishing. </p><p>6. Use really hot chilies since as the days go by, it gets milder on spice. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-66528542761760281392022-02-25T17:25:00.004+01:002022-02-25T17:25:47.584+01:00Beetroot pachadi<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNRz1gLf3BH3UeBCXxRFc3XDFDDXH_kj8PkyM4HZChYvH4qFTVWOCnXWWCxryPSUkgoGJiCiMlU44eF5nGVNkhdTARfX-MmFkaGG0zTer9bEyOed83dFUi4UzC2vM1vFTTELKIzwWLm9IokJTLKt4AkJWl_4NuupM1H66n6P-zd4GShNP4vjZZHGB1rw=s3902" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3902" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNRz1gLf3BH3UeBCXxRFc3XDFDDXH_kj8PkyM4HZChYvH4qFTVWOCnXWWCxryPSUkgoGJiCiMlU44eF5nGVNkhdTARfX-MmFkaGG0zTer9bEyOed83dFUi4UzC2vM1vFTTELKIzwWLm9IokJTLKt4AkJWl_4NuupM1H66n6P-zd4GShNP4vjZZHGB1rw=w400-h310" width="400" /></a></div><br />Beetroots are a rich source of nutrients and one should try and use them in daily diet. This was on my wish list for long. Flavorful and very healthy, it tastes great just the way it is or with rice too. Flavored with coconut, curry leaves and mustard seeds, it’s very satisfying. Try this recipe from South India. <p></p><p>INGREDIENTS </p><p>5 beetroots medium size </p><p>1-1.5 cups yoghurt </p><p>1/2 cup coconut grated( I used flakes) </p><p>2 green chilies </p><p>1 tsp mustard seeds</p><p>1/2 tsp cumin </p><p>1 tbsp roughly chopped ginger </p><p>Salt </p><p>Curry leaves</p><p>2 tbsp oil </p><p>1/2 tsp mustard seeds for tempering </p><p>Chili powder optional </p><p>METHOD</p><p>1. Boil the beetroots but keep it a little firm. Cook and chop into small pieces. Or grate through large grater. </p><p>2. Put coconut, chilies. Ginger, cumin, mustard seeds and few curry leaves in a blender and grind to a paste. </p><p>3. Heat the chopped beetroots and add paste. Cover and cook for 2-3 mins. Cool </p><p>4. Add beaten yoghurt to this and keep aside. Add water if you like to adjust consistency. </p><p>5. Heat oil, add mustard seeds. Let them splutter. Add chopped curry leaves. I added red chili powder for extra punch and color. Pour over the curry. Sir and relish with rice. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-82257754655477651152022-02-25T16:09:00.007+01:002022-02-25T16:13:37.655+01:00Kasundi (Bengali mustard chutney) <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjsnVbrg6sdiPcCqGJcUchfnaoeLE90e0JVE6c5QaFfIgzCRy-MNsPU7CTzc1Oj5LAa3NwrOxBG2vqFWJMx_y79__NOowlhiHuwkZ5rRGnMpE025Zyq8O4VT3VPcu-yRJUxgh7-wpoWSi3pR9MsRK1x6DK9ThPUhD4Xn7vfHf5P1VZA-RFdgIks3cW18Q=s3660" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3660" height="330" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsnVbrg6sdiPcCqGJcUchfnaoeLE90e0JVE6c5QaFfIgzCRy-MNsPU7CTzc1Oj5LAa3NwrOxBG2vqFWJMx_y79__NOowlhiHuwkZ5rRGnMpE025Zyq8O4VT3VPcu-yRJUxgh7-wpoWSi3pR9MsRK1x6DK9ThPUhD4Xn7vfHf5P1VZA-RFdgIks3cW18Q=w400-h330" width="400" /></a></div><br />Kasundi is a mustard based sauce that comes from Bengal. It’s also eaten in Bihar. Lots of versions are there by adding tomatoes and raw mangoes. I just wanted a basic one and here it is. Strong and delicious. It can go with so many dishes. Mixed with boiled potatoes, green veggies, eaten with spring rolls or fried snacks. Endless options. It’s healthy too as it has garlic and mustard. Both have medicinal qualities. <p></p><p>INGREDIENTS </p><p>4-5 tbsp mustard seeds (soaked in water for 2-4 hours)</p><p>4-5 tbsp garlic chopped </p><p>2-3 green chillies (I used red ones)</p><p>2-3 tbsp mustard oil </p><p>Salt </p><p>Turmeric( optional) </p><p>Water </p><p>2-3 tbsp apple cider vinegar</p><p>METHOD</p><p>1. Grind all the ingredients together till it comes together as a paste. </p><p>2. Mix mustard oil and water as needed. </p><p>3. It’s ready to eat, but tastes better as it ages. </p><p>4. Serve with every possible thing! I plan to eat with savory waffles. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-11275306062464811182022-02-25T15:02:00.004+01:002022-02-25T15:02:53.580+01:00Mix veggie sesame open sandwich <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlkL3tgiHxJREMBiQCuFxySYTHMbvWZK1dacPrs-JKFTK9BJhbrnY8c_Po_flwyPGYO3V9h0_NHhDbJHYpJfwNEBT37arRlAsFXH7BVC08r1l6HeCbaXwAoSqdcmmtamHcWNm54c45gwTPMuO8UxXGeG4-8nzetGl3BRdIFkvNr0wg382-GVcGcdsveA=s3739" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3739" height="324" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlkL3tgiHxJREMBiQCuFxySYTHMbvWZK1dacPrs-JKFTK9BJhbrnY8c_Po_flwyPGYO3V9h0_NHhDbJHYpJfwNEBT37arRlAsFXH7BVC08r1l6HeCbaXwAoSqdcmmtamHcWNm54c45gwTPMuO8UxXGeG4-8nzetGl3BRdIFkvNr0wg382-GVcGcdsveA=w400-h324" width="400" /></a></div><p><br /></p><p>A wonderful lunch recipe, a snack or even a dinner idea with soup. Enjoy the healthy and delicious recipe which never fails to impress.</p><p>1 large potato boiled & mashed </p><p>1 cup chopped beans, carrots, bell peppers </p><p>1/4 cup peas</p><p>1 chopped onion </p><p>1/2 tsp chopped garlic </p><p>1 chopped chili </p><p>1 tbsp oil </p><p>Salt </p><p>1/4 tsp Chili powder </p><p>1/2 tsp turmeric </p><p>1 tsp coriander powder </p><p>1 tsp any kebab/paneer masala</p><p>1/2 tsp amchoor/lemon juice </p><p>2 tbsp coriander powder </p><p>Sesame seeds </p><p>Butter </p><p>Bread slices </p><p>METHOD</p><p>1. Heat oil, add chopped chili and garlic. Sauté. Add onions and cook till golden. </p><p>2. Add the chopped vegetables, salt and turmeric. Cover to cook well. Add the spices, sauté. Put in the potato and mix well. </p><p>3.Put the amchoor or lemon juice and coriander leaves. Mix well and topping is ready. </p><p>4. Apply butter on bread, spread a bit of the filling. Sprinkle sesame seeds. </p><p>5. Heat butter on a skillet, put the sesame side and cook on medium heat till golden. </p><p>6. Turn over and cook till crisp on the other side. </p><p>7. Serve hot with chutney and ketchup. Delicious and healthy. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-87603577079811916662022-02-25T13:53:00.001+01:002022-02-25T13:53:17.815+01:00Brüsselsprouts Poriyal (coconut) <p><b style="font-family: arial;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjPGGRM6rnstahHCXbLR0lgdF4HL_sFg6PAbOy-xaO1v0GPeks9TY7Sf_2iTxeb1d-nNzpjO39-gSbQ3QXza2E_c1mRXOlvRBZtF5Ex06q3OjjMA21bo_SKV9FbtuSF4YL9lJnQ1LX25TWG6eyi-n2zZgGikseJ06XSzrGMd8NAfN30CgqSmjP6KYV0g=s3786" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3786" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjPGGRM6rnstahHCXbLR0lgdF4HL_sFg6PAbOy-xaO1v0GPeks9TY7Sf_2iTxeb1d-nNzpjO39-gSbQ3QXza2E_c1mRXOlvRBZtF5Ex06q3OjjMA21bo_SKV9FbtuSF4YL9lJnQ1LX25TWG6eyi-n2zZgGikseJ06XSzrGMd8NAfN30CgqSmjP6KYV0g=w400-h320" width="400" /></a></b></div><b style="font-family: arial;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKuAz8beimqOy9rcoPEgM_4EMZH5WpPzRwv0tg5fcnkTX44Dhu1Rl3Lo6RGRquxmpUiyF_nsH_KWKFKElulqwC5ibzBZuVUrQEXTGW5DDiv6_yoSYqBqnakd-NbCFG4dYIjULz6k-TFfzSGQqy4-y2L_wdKBLY2iP1NFSFfCm4CLAjWRpozSJp6UcciA=s3445" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3003" data-original-width="3445" height="349" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKuAz8beimqOy9rcoPEgM_4EMZH5WpPzRwv0tg5fcnkTX44Dhu1Rl3Lo6RGRquxmpUiyF_nsH_KWKFKElulqwC5ibzBZuVUrQEXTGW5DDiv6_yoSYqBqnakd-NbCFG4dYIjULz6k-TFfzSGQqy4-y2L_wdKBLY2iP1NFSFfCm4CLAjWRpozSJp6UcciA=w400-h349" width="400" /></a></div><br />Ingredients </b><p></p><p>500 gms brüsselsprouts cleaned,cut into halves</p><p>2 chopped green chilies </p><p>1 tbsp chopped curry leaves </p><p>1 tbsp chana dal </p><p>1 tbsp urad dal</p><p>Hing</p><p>1 tsp mustard seeds </p><p>1/2 tsp haldi/turmeric </p><p>1/2 tsp chili powder </p><p>2 tbsp oil </p><p>Salt</p><p>1/4 cup Coconut flakes</p><p>Lemon juice </p><p>Coriander leaves chopped </p><p><b>METHOD</b></p><p>1. Heat oil and add the mustard seeds and hing. Let them pop. </p><p>2. Add the dals/lentils. And let them color brown. </p><p>3. Add the leaves and green chilies. Sauté. </p><p>4. Put in the spices and salt. </p><p>5. Now add the Brüsselsprouts and mix. </p><p>6. Cover and cook until soft yet not squishy(5-7 mins). Let them remain slightly crunchy. </p><p>7. Now sprinkle coconut flakes and toss well. </p><p>8. Pour lemon juice and let it just stay a little in the wok. </p><p>9. Sprinkle coriander leaves and mix. Serve hot with rice as a side dish. Tastes good even cold. We love it with rice and dal/lentils. </p><p>PS: if you do not have curry leaves, dals/lentils or coriander leaves it’s still fine. You can add peanuts instead of dals/lentils. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-48730890509267212092022-01-09T11:17:00.002+01:002022-01-09T11:18:13.037+01:00Ingi Thokku - ginger pickle <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj37Cj1rRqZmf4RI_UcWfKf7KgMeZ9KOogJBcSwt5mX6rUalppJI_2nMi8GtWrHL8ffeyBf_zzHVP94ZQmAIUnxaSmSuuIsa9z6uVpjoUmTfSTbNUMFp0BNO0lknfOlMygfsN5PyydLRnzrGGBSFZ2_lWtIIl9Aljbixv0d0tnTlgO7v_myHyZ5JRISzw=s3664" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3664" data-original-width="2905" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj37Cj1rRqZmf4RI_UcWfKf7KgMeZ9KOogJBcSwt5mX6rUalppJI_2nMi8GtWrHL8ffeyBf_zzHVP94ZQmAIUnxaSmSuuIsa9z6uVpjoUmTfSTbNUMFp0BNO0lknfOlMygfsN5PyydLRnzrGGBSFZ2_lWtIIl9Aljbixv0d0tnTlgO7v_myHyZ5JRISzw=w318-h400" width="318" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZqEyDlSE_cxW2iaW2LagcqbiFWMUNkXotb2ZjiHPGON6BlUKSUl6rb-dtiZtkGAUrayerxv0iob_ckeX7fK1YGqGudXyYvt-DsSOZWNWfAWNgMYv1792xa9_MEts7YM_rAMiSNBHBBl_issS_fu7vsdjMCvptO6xfergzdmVerDNOlEeEt8RPlGObWw=s3019" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3019" data-original-width="2663" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZqEyDlSE_cxW2iaW2LagcqbiFWMUNkXotb2ZjiHPGON6BlUKSUl6rb-dtiZtkGAUrayerxv0iob_ckeX7fK1YGqGudXyYvt-DsSOZWNWfAWNgMYv1792xa9_MEts7YM_rAMiSNBHBBl_issS_fu7vsdjMCvptO6xfergzdmVerDNOlEeEt8RPlGObWw=w353-h400" width="353" /></a></div><br />South Indian food has its unique healthy blends and very strong flavors. I have always loved the blend and mix of flavors in the cuisine. Every time I make south Indian food, our appetite grows much more. Pickles have a special mention whenever I make this cuisine. Any new vegetable I try in my overseas stay I always try it through the south Indian flavors. I have tried to pickle many vegetables. The inspiration comes from the variety, the taste and the strong aroma. It’s simple yet you can’t ignore the cuisine and can easily get addicted. I had a lot of ginger at home and since ginger is wonderful for digestion as well as is great in winters, I thought I should try making this pickle . I hope you all will enjoy this and try it out. Mixed with rice, dosas or idlis, it’s a sure heart warming and exciting addition to the plate. <p></p><p><span style="font-size: medium;"><b>Ingredients </b></span></p><p><span style="font-size: medium;">250 gms strong ginger washed, scraped and chopped roughly </span></p><p><span style="font-size: medium;">8-10 green chilies( reduce of you like)</span></p><p><span style="font-size: medium;">1 head of garlic chopped roughly </span></p><p><span style="font-size: medium;">2-3 tbsp chopped curry leaves (blends better)</span></p><p><span style="font-size: medium;">1/2 cup oil (sesame best, I use what is around)</span></p><p><span style="font-size: medium;">1/4 tsp hing</span></p><p><span style="font-size: medium;">1 tbsp mustard seeds</span></p><p><span style="font-size: medium;">1 tbsp each urad & chana dal( optional)</span></p><p><span style="font-size: medium;">2 tbsp jaggery </span></p><p><span style="font-size: medium;">2 walnut size tamarind made into pulp in hot water </span></p><p><span style="font-size: medium;">1/2 cup chopped tomatoes or purée </span></p><p><span style="font-size: medium;">Salt ( we need a lot to give long shelf life) </span></p><p><span style="font-size: medium;">1 tsp turmeric</span></p><p><span style="font-size: large;">3 tbsp roasted mustard powder </span></p><p><span style="font-size: large;">1 tsp roasted methi/fenugreek seeds crushed</span></p><p><span style="font-size: medium;"><b>Method </b></span></p><p>1. Heat oil and add hing and mustard seeds. Let them pop. </p><p>2. Add dals and sauté till golden. Add curry leaves and let them color. (Love this aroma)</p><p>3. In a chopper, add ginger and chilies and roughly chop them fine. Not a paste though. Finely chopped. </p><p>4. Add the garlic to the oil and let them get golden. </p><p>5. Put in the ginger and the spices. Cover and cook on low heat to release the water. Do not add any water. </p><p>6. Add the tomatoes and tamarind pulp and cook again till it starts to release the oil. </p><p>7. Add the jaggery and cover to cook again. It helps to balance the sharpness of the ginger. </p><p>8. Add more oil if needed. Keep cooking till the oil starts to seep out and the ginger is cooked. </p><p>9. There should not be any water as it helps to keep longer shelf life. </p><p>10. As it ages the spice gets lesser. So don’t stress if it’s too spicy. Adjust the spice and salt to taste. Enjoy this in winters with idli, dosa, ghee rice or with porridge. Taste great with everything. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-37587164667302569222022-01-05T17:07:00.005+01:002022-01-05T17:14:40.718+01:00Orange,almond and raisin cake <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhiLZ8bDcCFcCo83o_3tNVSymLP_Rj9peKTGqo2juPmZ0cXQXMWnQpeiz4aPpeLg1MU2duuzBHIUlPwTG8ema7V7POu7Si_DkGURFBcGJIhqdTkT5FktCZHwrhCK3inmuayIpZD-k3hkbUQHed50ZyqrwjhiBDb3WiGPA5AYz0AKUyMKeUXPtXW0URBdQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhiLZ8bDcCFcCo83o_3tNVSymLP_Rj9peKTGqo2juPmZ0cXQXMWnQpeiz4aPpeLg1MU2duuzBHIUlPwTG8ema7V7POu7Si_DkGURFBcGJIhqdTkT5FktCZHwrhCK3inmuayIpZD-k3hkbUQHed50ZyqrwjhiBDb3WiGPA5AYz0AKUyMKeUXPtXW0URBdQ=w400-h300" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiLVMrKCUm3bslXS9iKaKCVcU4gpquNte5rowd5-BqnMP_ADW1qL5UUXNxkMn79ReJoA5CQmbmjesvG44Lb22odMKL1rtdmBeuFaWVytkBLviQ1h5sOqhYwla1uT9BD2pcepJ0bbx22bS5Jvt_I3K5Q5Ah0JJrpBC3yi729gTJsBhPU4LH5dnh94JZXfg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiLVMrKCUm3bslXS9iKaKCVcU4gpquNte5rowd5-BqnMP_ADW1qL5UUXNxkMn79ReJoA5CQmbmjesvG44Lb22odMKL1rtdmBeuFaWVytkBLviQ1h5sOqhYwla1uT9BD2pcepJ0bbx22bS5Jvt_I3K5Q5Ah0JJrpBC3yi729gTJsBhPU4LH5dnh94JZXfg=w400-h300" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjO5lj_7wpsaZm_RS4FbFnLEIoMg-_hN43tPS3MWlLsfXlgvNim3pydRfHLg4usdppMiAPsRMpgCwaTXmldSEOYm8xd_yxbZz8RNMg1m1EI1i51k0OtK2EXBfW4Tbya7z7ZkgMN7sj2HpdW5UcwUP1SL-vMzivQmeuiudrlx4QkYnVlakxOdNsftlJCLg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjO5lj_7wpsaZm_RS4FbFnLEIoMg-_hN43tPS3MWlLsfXlgvNim3pydRfHLg4usdppMiAPsRMpgCwaTXmldSEOYm8xd_yxbZz8RNMg1m1EI1i51k0OtK2EXBfW4Tbya7z7ZkgMN7sj2HpdW5UcwUP1SL-vMzivQmeuiudrlx4QkYnVlakxOdNsftlJCLg=w400-h300" width="400" /></a></div><br /><p></p><p> Oranges are not just good source of vitamin C but also lift the spirits with their aroma. The color is beautiful and it just quenches the thirst in a most beautiful way. I wanted to use the beautiful luscious clementines are in season and I wanted to use them to get more flavors and move away from just chocolate cakes. This tastes great with fresh cream and a cup of black coffee. Do try this recipe. It’s not overtly sweet and is a great mood lifter it also doesn’t leave you feeling heavy! Qualifies on many levels </p><p><span style="font-size: medium;"><b>Ingredients </b></span></p><p>3 clementines/ oranges </p><p>1/2 cup chopped almonds </p><p>1/2 cup raisins </p><p>2 cups all purpose flour </p><p>1 cup sugar </p><p>1/2 cup oil </p><p>1 cup evaporated milk/ regular milk </p><p>2 tsp baking powder </p><p>Pinch of baking soda </p><p>1 tbsp vinegar </p><p>Orange juice to adjust consistency </p><p>Almond flakes for the top </p><p><span style="font-size: medium;"><b>Method </b></span></p><p>1. Wash oranges and pressure cook for 30 mins without cutting them. Or cook on slow heat for about 45 mins if you don’t have a pressure cooker. Cool </p><p>2. Peel oranges and then scrape off the white pith from the peel. Take out any seeds and then put everything into a blender and purée them. </p><p>3. Put the oranges, oil, milk, sugar and beat well. </p><p>4. Add the flour and chopped almond and adjust the consistency with more milk or orange juice if needed. </p><p>5. Add the baking powder and baking soda mix slowly. Put the vinegar and fold well </p><p>6. Pour into a greased baking dish that’s lined with butter paper. Sprinkle the raisins and swirl a bit. Sprinkle the almond flakes on top generously. </p><p>7. Put into a preheated oven at 200 deg C till it is golden brown and is baked evenly. </p><p>8. Keep your cool overnight so that the flavors blend well. It tastes better next day. </p><p>9. Sprinkle with icing sugar and serve with black coffee and fresh cream. </p><p><br /></p><p><br /></p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com1tag:blogger.com,1999:blog-5587486149318917330.post-2935546187395177422021-10-17T21:03:00.002+02:002021-10-17T21:08:26.961+02:00Vietnamese Veg Curry <div style="text-align: left;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztcxiUIPKaA0E8hmM9M2GpgmxmWD5I7ndwgaowgTTOVaD1rIRAMOToejHgd0G7DP9H7gAmYxIAq2OLZRc-dhRu6EU5sflcwHr9T-n61_gltMwWU1hYkI906YAacU3jd2JeTpMHX43ge3v/s2048/1E6F9335-6CFA-42D3-9AFC-0A531189EEB1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztcxiUIPKaA0E8hmM9M2GpgmxmWD5I7ndwgaowgTTOVaD1rIRAMOToejHgd0G7DP9H7gAmYxIAq2OLZRc-dhRu6EU5sflcwHr9T-n61_gltMwWU1hYkI906YAacU3jd2JeTpMHX43ge3v/w400-h301/1E6F9335-6CFA-42D3-9AFC-0A531189EEB1.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbL3AJGJMBj2T3QdxxkWDchJEleTY8L3__OwjnMlQnUZ1i2YLqWBq4abEOuHP9Wr5ZYiJz1njhXzGovNKUn_L8SGrwiAGYuR3tnyZhclP58JYujRZsx9OIqGoOEAvqVdWa_iZ0ra0FOkoy/s2048/CA27A25F-F506-4E3A-9BF4-54F56B77B9AE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbL3AJGJMBj2T3QdxxkWDchJEleTY8L3__OwjnMlQnUZ1i2YLqWBq4abEOuHP9Wr5ZYiJz1njhXzGovNKUn_L8SGrwiAGYuR3tnyZhclP58JYujRZsx9OIqGoOEAvqVdWa_iZ0ra0FOkoy/w400-h300/CA27A25F-F506-4E3A-9BF4-54F56B77B9AE.jpeg" width="400" /></a></div><br /> 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. </div><div style="text-align: left;"><b>Ingredients </b></div><div style="text-align: left;">200 Gms tofu cubes </div><div style="text-align: left;">1/2 head cauliflower florets </div><div style="text-align: left;">2 sliced carrots </div><div style="text-align: left;">2 cups mushrooms cut into fours</div><div style="text-align: left;">3 Pak Choi cut into half </div><div style="text-align: left;">2 sliced red/green chili </div><div style="text-align: left;">3-4 cloves of chopped garlic </div><div style="text-align: left;">1 tbsp chopped ginger </div><div style="text-align: left;">100 gms thai curry paste </div><div style="text-align: left;">3 tbsp soy sauce </div><div style="text-align: left;">1 tbsp sambhar oelek </div><div style="text-align: left;">200 ml coconut milk </div><div style="text-align: left;">1 star anise, 2 cloves crushed </div><div style="text-align: left;">1/4 tsp cinnamon powder </div><div style="text-align: left;">Salt </div><div style="text-align: left;">1/2 tsp coriander powder </div><div style="text-align: left;">1/2 tsp turmeric </div><div style="text-align: left;">1/2 tsp chili powder </div><div style="text-align: left;">1/2 lemon</div><div style="text-align: left;">2-3 tbsp oil </div><div style="text-align: left;"><b>Method </b></div><div style="text-align: left;">1. Heat oil, add chili, garlic and ginger. Sauté. </div><div style="text-align: left;">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. </div><div style="text-align: left;">3. Put all vegs except the Pak Choi greens. Mix well and cook for few mins. </div><div style="text-align: left;">4. Add all the spices, coconut milk and sauces. </div><div style="text-align: left;">5. Cook on slow heat till vegs are cooked. Add green part of Pak Choi. Simmer few mins. </div><div style="text-align: left;">6. Squeeze lemon juice and adjust spices. </div><div style="text-align: left;">7. Serve with jasmine rice and coriander leaves. </div>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-39295895637681158722021-09-01T19:03:00.002+02:002021-09-01T19:04:17.679+02:00Purslane Moong dal<p style="text-align: left;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjaNJTJ6_MA_3zGnaEfzApStLlorJfaobQtWaShD8qU5D0-wjh_gkLhqwoYHSVLaeKKJLo_mCr8jKKl7YO_FQ23iI4waPACHNkfPxsHMZIUa5avO6M173Vd43Z54tSxtYGgJXNUizXrWo/s2048/B4CF75C4-1327-43AE-8BF2-54A6CDE6C328.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1667" data-original-width="2048" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjaNJTJ6_MA_3zGnaEfzApStLlorJfaobQtWaShD8qU5D0-wjh_gkLhqwoYHSVLaeKKJLo_mCr8jKKl7YO_FQ23iI4waPACHNkfPxsHMZIUa5avO6M173Vd43Z54tSxtYGgJXNUizXrWo/w400-h325/B4CF75C4-1327-43AE-8BF2-54A6CDE6C328.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5WWewKilZrl9Y-xGmJmWwrdYzqt9yQjaaA3avlsAmAO0YgHCuHNqWmWojCiCrdHpDIFOvxSRnT4RtixaUW_GoeOG9aoAkOC8shl_8epYGjxfzEZliquK3piZZr7y9DDxBPhrlgyF9_fW/s1440/3D11F23D-64D4-4DDF-8C68-FADD6F625249.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5WWewKilZrl9Y-xGmJmWwrdYzqt9yQjaaA3avlsAmAO0YgHCuHNqWmWojCiCrdHpDIFOvxSRnT4RtixaUW_GoeOG9aoAkOC8shl_8epYGjxfzEZliquK3piZZr7y9DDxBPhrlgyF9_fW/w400-h300/3D11F23D-64D4-4DDF-8C68-FADD6F625249.jpeg" width="400" /></a></div><br />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. <p></p><p><b><u>Ingredients</u> </b></p><p>1 cup purslane chopped </p><p>1/2 cup moong dal </p><p>1 sliced onion</p><p>1 chopped green chili </p><p>1 tbsp chopped ginger </p><p>1 tbsp chopped garlic </p><p>3-4 tbsp shredded coconut </p><p>1/2 cup tomato purée </p><p>Few curry leaves </p><p>2 tbsp ghee </p><p>1 tsp mix of mustard seeds, methi and jeera </p><p>Hing </p><p>1 tsp sambhar powder </p><p>1/2 tsp haldi </p><p>1/2 tsp chili powder </p><p>1 tsp dhaniya powder </p><p>Salt </p><p><b><u>Method</u></b></p><p>1. Roast moong dal till golden. Wash and keep aside. </p><p>2. Pressure cook together dal, chopped purslane, salt and haldi till soft and mushy. </p><p>3. Heat ghee, add hing, mustard seed mix and wait till they turn golden. </p><p>4. Add the ginger, garlic, chili and curry leaves. Cook till golden brown. </p><p>5. Put in sliced onions and sauté. Put in the coconut shreds and sauté for 2-3 mins. </p><p>6. Put all the spice powders and sauté for a min. </p><p>7. Pour the tomato purée and boiled dal. Adjust water </p><p>8. Cook till it boils well. Serve with hot rice. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-11962145210623468782021-08-30T21:47:00.004+02:002021-08-30T21:50:30.475+02:00Eggless chocolate peanutbutter waffles <p style="text-align: left;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWSa1EISWLysFBTyFVg5z3bBzaSs_Z5gGODIp5MOyz8AWXqVrDxKpLPeBfWX2XlBHJEWdm8DyZY_-6fTpGePAIDZDNuR3Gunb4E-35bXbtBm7LXGTFx-1B0NoMdmCnetDH9gLJl-1TxX4/s2048/3C137E8A-6618-4769-B3BF-D00B745CF6B3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWSa1EISWLysFBTyFVg5z3bBzaSs_Z5gGODIp5MOyz8AWXqVrDxKpLPeBfWX2XlBHJEWdm8DyZY_-6fTpGePAIDZDNuR3Gunb4E-35bXbtBm7LXGTFx-1B0NoMdmCnetDH9gLJl-1TxX4/w300-h400/3C137E8A-6618-4769-B3BF-D00B745CF6B3.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6miQIRv0idtcJkQIrxjdI96JhLrphI4z5wc8il1v_Pmbpbm9eKyhVw8uj4fYmu8Ibr6hgp2JMhMh3E2xJcd6gCzD1RgLkDGmoDircFoOBBvpLAa_m7O6-vMKunY8zHy9e_1J3SzUIJj8g/s2048/814E7372-F995-41CC-9448-379AA36A66F4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6miQIRv0idtcJkQIrxjdI96JhLrphI4z5wc8il1v_Pmbpbm9eKyhVw8uj4fYmu8Ibr6hgp2JMhMh3E2xJcd6gCzD1RgLkDGmoDircFoOBBvpLAa_m7O6-vMKunY8zHy9e_1J3SzUIJj8g/w400-h300/814E7372-F995-41CC-9448-379AA36A66F4.jpeg" width="400" /></a></div><br /><p></p><p style="text-align: left;"> 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. </p><p><b>INGREDIENT</b></p><p>1 cup semolina </p><p>1/4 cup all purpose flour </p><p>2 tbsp cream cheese </p><p>1/2 cup yoghurt </p><p>2 tbsp peanut butter </p><p>2-3 tbsp oil/melted butter </p><p>1/2 cup sugar </p><p>3 tbsp Cocoa powder </p><p>1 tsp baking powder </p><p>Milk as required </p><p><b>Method </b></p><p></p><ol style="text-align: left;"><li>Mix semolina, flour, sugar, cocoa powder well and keep aside. </li><li>Now mix oil/butter, yoghurt, cream cheese </li><li>Add this to the semolina and add milk to adjust the consistency. </li><li>Keep for 15 minutes. Add more milk to make thick batter. </li><li>Add baking powder and mix well. </li><li>Heat the waffle iron till it glows to green. </li><li>Pour the batter in the waffle iron and close to cook. </li><li>Cook till it glows green again. </li><li>Remove from waffle iron and serve with chocolate sauce, ice cream or peanut butter. </li></ol><p></p><p> </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-26190837923829234722021-07-30T11:26:00.008+02:002021-07-30T11:27:35.869+02:00Chimichurri <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1hBt8XXcZIybNWMKkLfk6GzUIjsXEKwWiDZkigVSJuNvOgil_6z_DuFETNRhaxMVUF4rKEoLJCwPLD1VTZyQZaS-49OuNgH-XdIama_yH9FbMF-Qp7kWAT4ZitwSn0SbUaMAw4le8Ro6/s2048/991A05A3-FAA2-4191-BDDB-0ED91CB91118.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1hBt8XXcZIybNWMKkLfk6GzUIjsXEKwWiDZkigVSJuNvOgil_6z_DuFETNRhaxMVUF4rKEoLJCwPLD1VTZyQZaS-49OuNgH-XdIama_yH9FbMF-Qp7kWAT4ZitwSn0SbUaMAw4le8Ro6/w400-h300/991A05A3-FAA2-4191-BDDB-0ED91CB91118.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvyJfQcTAEHX21J2y7nQh0jMegs4NWHC4ohkVaxjoWONQIIHyNi9nZf270B2sakbzsRWkqcovw9NoEMUqb6qzz77JXK7Ent8bwkzTCe90t_FBDrstV3DhO3VI53J4TlodZW_3OfC3-TuK/s2048/F91B7538-9758-4E7F-BF67-D0017AACF77E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1842" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvyJfQcTAEHX21J2y7nQh0jMegs4NWHC4ohkVaxjoWONQIIHyNi9nZf270B2sakbzsRWkqcovw9NoEMUqb6qzz77JXK7Ent8bwkzTCe90t_FBDrstV3DhO3VI53J4TlodZW_3OfC3-TuK/w360-h400/F91B7538-9758-4E7F-BF67-D0017AACF77E.jpeg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-e4gzkv2Zh8iQzehYKvvH29IsgIYobOiKk_dHE0Pla5HNshT6YayH2hz-kAjBJXM6rKTOQxeIizoCY5k8Yok2khvSy_Jbc68kWAQOM6-K-TygOXNHwc-Z-pxJRY4rZ6PFhXkvPcLALUN/s2048/782D4FCE-196E-4D3D-A9AF-D6DAE51871A7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-e4gzkv2Zh8iQzehYKvvH29IsgIYobOiKk_dHE0Pla5HNshT6YayH2hz-kAjBJXM6rKTOQxeIizoCY5k8Yok2khvSy_Jbc68kWAQOM6-K-TygOXNHwc-Z-pxJRY4rZ6PFhXkvPcLALUN/w400-h300/782D4FCE-196E-4D3D-A9AF-D6DAE51871A7.jpeg" width="400" /></a></div><p> 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. </p><p><u>INGREDIENTS </u></p><p>1 cup chopped parsley</p><p>1 cup chopped coriander </p><p>1/2 cup chopped spring greens </p><p>3 cloves of garlic </p><p>2 green chilies </p><p>2-3 tbsp apple cider vinegar</p><p>1 tbsp lemon juice </p><p>1/4 cup olive oil</p><p>1 tsp oregano </p><p>Sea Salt </p><p>Pepper </p><p><u>METHOD</u></p><p></p><ol style="text-align: left;"><li>Put all the ingredients in a blender and grind to a fine paste. </li><li>Check the consistency and salt. Refrigerate for 2 hours. </li><li>Serve on toast, grills, savory waffles or even with fritters. </li></ol><p></p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-43016228740406084052021-07-22T21:36:00.002+02:002021-07-22T21:36:45.212+02:00Healthy zucchini focaccia <p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><ul><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwLJJfV1JxEn91yfRHzB2LDWHoJCUokSSvnSHbz98lZEP6nXxU44SUSJ2KbJxu8S1OQZ4bSvOD9vipfVq1S9CBqtgZGY6D1HJ2oBzM-hPkjMMHDuEWsf2u5XyYpYVZKae-xHm5g8SYFsm/s2048/5D53D4AB-4CC9-4AFB-BA57-A05FBBD77A5E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwLJJfV1JxEn91yfRHzB2LDWHoJCUokSSvnSHbz98lZEP6nXxU44SUSJ2KbJxu8S1OQZ4bSvOD9vipfVq1S9CBqtgZGY6D1HJ2oBzM-hPkjMMHDuEWsf2u5XyYpYVZKae-xHm5g8SYFsm/w300-h400/5D53D4AB-4CC9-4AFB-BA57-A05FBBD77A5E.jpeg" width="300" /></a></li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fuuWOcs5GxbsXsumK_gW1rXRytSedI3kwCLkeEL0Bn-6fpOyY7f5rNtQmewtALeew3lAI3Bc6sEtkM3zYk5LIldNG8i6fMFle6PZdRpWsOvEMjlcSQMMIeac46rSqkOuaLynrBfG6Pad/s2048/2CFB8085-7CFF-4B1C-8535-8BB913AD7919.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1716" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fuuWOcs5GxbsXsumK_gW1rXRytSedI3kwCLkeEL0Bn-6fpOyY7f5rNtQmewtALeew3lAI3Bc6sEtkM3zYk5LIldNG8i6fMFle6PZdRpWsOvEMjlcSQMMIeac46rSqkOuaLynrBfG6Pad/w335-h400/2CFB8085-7CFF-4B1C-8535-8BB913AD7919.jpeg" width="335" /></a></div><br /> 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. <p></p><p><u>INGREDIENTS </u></p><p><i><u>Ingredients for dough</u></i></p><p>500 gms full corn flour (can add mixture of flours)</p><p>1 tbsp instant yeast </p><p>1cup grated zucchini (use lauki/spinach) </p><p>Salt </p><p>2-3 tbsp butter </p><p>Buttermilk to knead </p><p>1 tbsp each flax seeds and chia seeds </p><p>Mixed herbs of choice</p><p>Olive oil </p><p><i><u>Ingredients for topping</u></i></p><p>Mixed herbs </p><p>Halved olives </p><p>Jalapeños to spice up</p><p>Sliced red onions </p><p>Crushed red chili flakes </p><p><u>METHOD</u> </p><p></p><ol style="text-align: left;"><li>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. </li><li>Once double, press into a tray lined with greased parchment paper. </li><li>Put all the toppings and sprinkle seasonings. </li><li>Drizzle olive oil and keep for 30 mins. </li><li>Bake in a preheated oven at 200 deg C till golden brown. </li><li>Remove from oven and drizzle some more oil. </li><li>Slice and relish with accompaniments of choice. </li></ol><p></p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-43422012070627500382021-07-12T17:42:00.002+02:002021-07-12T17:44:40.698+02:00Healthy eggless blueberry cheesecake <div style="text-align: left;"><p></p><p></p><p></p><div></div><p></p><ol></ol><p></p><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQpsnXNDQBBauqkNREVXA8hcF8-gz_8loJZz1gqgYbhPDaHK-b6f11F4UUIBrKdVOhl2tZkZrkLAW3DF60AavbIp0pDPBFLDcMofGpevIWVTSmNwbBDalvV2EaorxC_IrKi0yzh2G7jH8/s2048/4CBA8724-36D7-4878-B001-3FC3DF8A2AE0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1779" data-original-width="2048" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQpsnXNDQBBauqkNREVXA8hcF8-gz_8loJZz1gqgYbhPDaHK-b6f11F4UUIBrKdVOhl2tZkZrkLAW3DF60AavbIp0pDPBFLDcMofGpevIWVTSmNwbBDalvV2EaorxC_IrKi0yzh2G7jH8/w400-h348/4CBA8724-36D7-4878-B001-3FC3DF8A2AE0.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliCMsrfbP7LEFvI1iGkCmItQ8ZNlSxYcDRSfJe8VX_5PxQWwgLOWTPJ-sunxB6Uv6t1MAMlWxY0S-0tbC1j4ewgn5uGeth73ZOKhFVJXasvaobpzMcAbgv1I2os1kqt9VB5HXZi-N9gWA/s2048/F9807B10-A4A9-49B3-8CB6-6DB57FD81EF5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1879" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliCMsrfbP7LEFvI1iGkCmItQ8ZNlSxYcDRSfJe8VX_5PxQWwgLOWTPJ-sunxB6Uv6t1MAMlWxY0S-0tbC1j4ewgn5uGeth73ZOKhFVJXasvaobpzMcAbgv1I2os1kqt9VB5HXZi-N9gWA/w368-h400/F9807B10-A4A9-49B3-8CB6-6DB57FD81EF5.jpeg" width="368" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaT1BnGgJVvOlanqqqYxVnJfZOXpsP4ekEPvlrb4DGbobDHP8Xgr33R4Xdv7Xf6iCBReVaKAfjoX4N-g_X0LzgBKNoPMRFQHeu1MzO4CtdNvckHqn_-MRstnDHdwV7oXMbVV50pbCYqmrQ/s2048/F179873D-8BE0-4A76-AC95-B5443D636C1B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1550" data-original-width="2048" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaT1BnGgJVvOlanqqqYxVnJfZOXpsP4ekEPvlrb4DGbobDHP8Xgr33R4Xdv7Xf6iCBReVaKAfjoX4N-g_X0LzgBKNoPMRFQHeu1MzO4CtdNvckHqn_-MRstnDHdwV7oXMbVV50pbCYqmrQ/w400-h303/F179873D-8BE0-4A76-AC95-B5443D636C1B.jpeg" width="400" /></a></div><br />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.</span></div><u>INGREDIENTS </u><p></p></div><p><u>For the base</u></p><p></p><ul style="text-align: left;"><li>200 gms of crackers/digestive biscuits</li><span></span><li>4 tbsp melted unsalted butter </li><li>2 tbsp powder sugar </li></ul><p></p><p><u>For the filling</u></p><p></p><ul style="text-align: left;"><li>250 gms paneer/ricotta </li><li>250 gms of hung curd/quark</li><li>350 ml evaporated milk(milk reduced to 2/3) </li><li>3-4 tbsp cream/malai</li><li>4 tbsp cornstarch </li><li>1/2 cup powder sugar (adjust to taste, I like less) </li><li>Vanilla essence/sugar</li><li>1 tbsp lemon juice </li></ul><p></p><p><u>For the sauce </u></p><p></p><ul style="text-align: left;"><li>150 gms blueberry/seasonal fruit-mango, orange, plum</li><li>2-3 tbsp sugar (adapt to taste)</li><li>1 tbsp cornstarch </li><li>1/2 lemon </li></ul><p></p><p><u></u></p><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdV6uTe5jmfEdTgyhrmZPpydXmkLDvfpr8PyfXAuwtrTPrXSaNyxYrKGmoREk5OsrUH5Ad8ykRlHa0tpW9UJu8Q5_ahXBCz7-bhUIZDsI784zSTgfsUMfD0TTgL8g7cy2hI82UfjNUFVP/s2048/0C8CD09A-01DD-46D2-A778-FDBE8BA99104.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdV6uTe5jmfEdTgyhrmZPpydXmkLDvfpr8PyfXAuwtrTPrXSaNyxYrKGmoREk5OsrUH5Ad8ykRlHa0tpW9UJu8Q5_ahXBCz7-bhUIZDsI784zSTgfsUMfD0TTgL8g7cy2hI82UfjNUFVP/s320/0C8CD09A-01DD-46D2-A778-FDBE8BA99104.jpeg" width="320" /></a></u></div><u><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYJxEcS4F0K_doqIkZFzhBxXIfvJq5Vp6nnQc3ELjtCzUgiyf28R9althxSZZvgRMR5QUtkTjydVsIOPKE-LG1igI1fX8FX8FMLJOoDLzhw2e_ywRdUICBDSQuFLsKVr6uKhBFfJXjUYx/s2048/C30542FA-67DC-4B09-8D10-2805C04C7F48.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYJxEcS4F0K_doqIkZFzhBxXIfvJq5Vp6nnQc3ELjtCzUgiyf28R9althxSZZvgRMR5QUtkTjydVsIOPKE-LG1igI1fX8FX8FMLJOoDLzhw2e_ywRdUICBDSQuFLsKVr6uKhBFfJXjUYx/s320/C30542FA-67DC-4B09-8D10-2805C04C7F48.jpeg" width="320" /></a></div><br />METHOD</u><p></p><p></p><ol style="text-align: left;"><li>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. </li><li>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. </li><li>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.</li><li>Put it in the preheated oven at 200 deg C. Bake for 30-40 mins till a tooth pick comes out clean. </li><li>Switch off the oven and keep it further for 30-40 mins to cool. </li><li>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. </li><li>Once cake is cooled, run a knife around to loosen it, open spring form. Slowly slide it into a serving dish. </li><li>Spread the topping and garnish with fruits that you have. Chill overnight and serve with coffee. </li></ol><p></p><p><u><br /></u></p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-59069860400379980522021-07-09T15:19:00.002+02:002021-07-09T15:20:20.262+02:00Rawa Kozhukattai<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi56vjhKZODmvScTwQlnz-Y0kIYBemmxG1OIDttSeaYJaMgaFE3fbryTA25v8Ke_ESRl0yJOHZBOWvLS7CNgLCj5ClxRQNMoWVkW-3f8uAJVA7WGrjJJoQasBu4B4vmBC0-H3h48ivCZfoG/s2048/C9C2AB93-516C-404C-9F9A-6C95E95E331F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1708" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi56vjhKZODmvScTwQlnz-Y0kIYBemmxG1OIDttSeaYJaMgaFE3fbryTA25v8Ke_ESRl0yJOHZBOWvLS7CNgLCj5ClxRQNMoWVkW-3f8uAJVA7WGrjJJoQasBu4B4vmBC0-H3h48ivCZfoG/w334-h400/C9C2AB93-516C-404C-9F9A-6C95E95E331F.jpeg" width="334" /></a></div><br />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. <p></p><p><u>INGREDIENTS </u></p><p>1 cup rawa</p><p>1/4 cup sour curd (my addition) </p><p>1.5 cup water </p><p>1 tbsp ghee</p><p>2 tbsp oil </p><p>1/4 tsp mustard seeds </p><p>2 tbsp chana dal</p><p>1 chopped green chili </p><p>1 tsp chopped ginger </p><p>Few curry leaves </p><p>Pinch of hing </p><p>3-4 tbsp grated coconut ( I had desiccated) </p><p>Salt </p><p>Chopped coriander </p><p><u>METHOD</u></p><p>1. Heat oil, add hing, mustard and dal and sauté till it colors. </p><p>2. Add curry leaves, green chili and ginger and sauté well. </p><p>3. Add salt , yoghurt and water and boil. </p><p>4. Add all the ingredients and cook together till it looks like a dough. </p><p>5. Add butter and mix well. Make small balls and put them in a steaming vessel. </p><p>6. Steam for 10 mins and serve hot with ghee and chutney. </p><p>7. You can also toss them again in tadka of oil, mustard and curry leaves! Can also toss in gun powder. </p><p>8. Serve hot with coffee or in a lunch box. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-80457458015606304662021-07-07T14:32:00.000+02:002021-07-09T15:20:37.712+02:00Cabbage curry <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaytWUHZyE8Xjovbn6WsA_JXB9t0iQ_StoYu6zXQ2c4G4N7Op5H7jKs5qnq9dbIMxbXzsBSzRNBV4ZsrGzF8LlyfK4DqkKo1ncmI1qVLGT9eusaXwa2R2v4tsWta0n4UdfsgrrqSUUn6i/s2048/7045C719-0B47-4A77-B96E-93B3E16467D2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1790" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaytWUHZyE8Xjovbn6WsA_JXB9t0iQ_StoYu6zXQ2c4G4N7Op5H7jKs5qnq9dbIMxbXzsBSzRNBV4ZsrGzF8LlyfK4DqkKo1ncmI1qVLGT9eusaXwa2R2v4tsWta0n4UdfsgrrqSUUn6i/w400-h350/7045C719-0B47-4A77-B96E-93B3E16467D2.jpeg" width="400" /></a></div><br />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. <p></p><p><b><u>Ingredients</u></b></p><p>2 cups cubed/chopped cabbage</p><p>1/2 cup tomato purée </p><p>1 green chili chopped </p><p>1/2 tbsp chopped ginger </p><p>1 tbsp oil </p><p>Hing a pinch </p><p>1/2 tsp kalonji/onion seeds </p><p>1/4 tsp methi seeds </p><p>1/2 tsp haldi </p><p>1/4 tsp chili powder </p><p>Salt to taste </p><p>1/2 tsp sugar</p><p>Chopped coriander </p><p><b><u>Method</u></b></p><p>1. Heat oil in instant pot/pressure cooker. Add kalonji, methi and hing. Let them splatter in oil. </p><p>2. Add chilies and ginger and sauté well. </p><p>3. Add spices and sauté for 10 secs. </p><p>4. Add the cabbage and sauté well. Add 1 cup water and mix well. </p><p>5. Close the pot and cook for 10 mins under pressure. </p><p>6. Open the pot, add 1/2 tsp sugar and green coriander. </p><p>7. Mix well and serve hot with parathas or rice. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0tag:blogger.com,1999:blog-5587486149318917330.post-76172537505573349182021-07-06T12:40:00.003+02:002021-07-09T15:21:09.301+02:00Baked Cheese cake (Veg) with fruit topping <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdDA6AgrVYuE24dPKalgX5V6weo2UJpf969Hs-ZxUSyCSxFZbFOab-orrjgjRsBOFjV7W6Trs2WGfh4LrgbXtaNYUOlfdSdWYotc0IIbb032riNJ8pVcfKh_uZlFCuFfpubNilK4SAGBS/s2048/710C89FC-F69B-4B44-A2C3-05ED8C5A29E1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2015" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdDA6AgrVYuE24dPKalgX5V6weo2UJpf969Hs-ZxUSyCSxFZbFOab-orrjgjRsBOFjV7W6Trs2WGfh4LrgbXtaNYUOlfdSdWYotc0IIbb032riNJ8pVcfKh_uZlFCuFfpubNilK4SAGBS/w394-h400/710C89FC-F69B-4B44-A2C3-05ED8C5A29E1.jpeg" width="394" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1XRKHPIc7A9Udmou5tj3tSDvChfc3gx_OFRuVIDlJrMG11LIpZXyNDGIriZzUdiDwB121_i1PAFdW06Cf77sz6ULI7j6iMZb8D5lknf8f_Kp9CIRf1n3A1K9ENKMC_R9E4JBaR4Rl-Oc/s2048/5AA4B737-2E19-4B20-82E0-A0EBD2276F61.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1674" data-original-width="2048" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1XRKHPIc7A9Udmou5tj3tSDvChfc3gx_OFRuVIDlJrMG11LIpZXyNDGIriZzUdiDwB121_i1PAFdW06Cf77sz6ULI7j6iMZb8D5lknf8f_Kp9CIRf1n3A1K9ENKMC_R9E4JBaR4Rl-Oc/w400-h328/5AA4B737-2E19-4B20-82E0-A0EBD2276F61.jpeg" width="400" /></a></div><br />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. <p></p><p><u>INGREDIENTS</u> </p><p><span style="font-family: verdana;"><u>Ingredients for base</u></span></p><p><span style="font-family: inherit;">200 gms crackers of choice </span></p><p><span style="font-family: inherit;">2-3 tbsp sugar </span></p><p><span style="font-family: inherit;">4-5 tbsp butter</span></p><p><span style="font-family: verdana;"><u>Ingredients for filling</u></span></p><p>200 Gms heavy cream </p><p>200 gms quark/ thick Greek yoghurt </p><p>175 gms of cream cheese </p><p>350 ml evaporated milk</p><p>100 gms sour cream </p><p>1/2 cup sugar/ or to taste </p><p>1 tsp vanilla extract </p><p>1 tbsp lemon juice </p><p>4 tbsp cornstarch slurry </p><p><span style="font-family: verdana;"><u>Ingredients for sauce </u></span></p><p>500 Gms fresh strawberries/ mixed berries </p><p>1/3 cup sugar </p><p>1 tbsp lemon juice </p><p>1 tbsp cornstarch slurry </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQVQEoqX-MQ79LKHliue2_gDG0Sh7e7awaOfHlPMKNIutLqS2882ej0vXFIFOD8d3Dd1nFwqt-Ag5KMuGvtMTlAs9mOIR-meoWXjqvkEWoIFMkWi8w7lsaxdS7e17qJDCTdHAsWGpgOT5/s2048/5C3BC2A0-F4EF-4F71-8249-2743A3F7708A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQVQEoqX-MQ79LKHliue2_gDG0Sh7e7awaOfHlPMKNIutLqS2882ej0vXFIFOD8d3Dd1nFwqt-Ag5KMuGvtMTlAs9mOIR-meoWXjqvkEWoIFMkWi8w7lsaxdS7e17qJDCTdHAsWGpgOT5/w400-h300/5C3BC2A0-F4EF-4F71-8249-2743A3F7708A.jpeg" width="400" /></a></div><br /><p><br /></p><p><u></u></p><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJWxkSrRDXhz2jnttWSqmBbo1I7hVRmoW_oimlAbpJDi__DHWm-yo7OuPeGp0z5C0gkXPmxx1pXQP3u4sNGbrEEx7VoebhWdejYn_e10Rafb4YHrr0Zp4-QgDAGr8D434I6Cmai2vA-8s/s2696/E9A753F8-D718-45A1-A7C7-49597419A581.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1167" data-original-width="2696" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJWxkSrRDXhz2jnttWSqmBbo1I7hVRmoW_oimlAbpJDi__DHWm-yo7OuPeGp0z5C0gkXPmxx1pXQP3u4sNGbrEEx7VoebhWdejYn_e10Rafb4YHrr0Zp4-QgDAGr8D434I6Cmai2vA-8s/w400-h174/E9A753F8-D718-45A1-A7C7-49597419A581.jpeg" width="400" /></a></u></div><u><br />METHOD</u><p></p><p>1. Break the crackers and make them into a rough powder. </p><p>2. Add butter and sugar and mix into a rough mixture.</p><p>3. Line a baking tin and grease well with butter.</p><p>4. Press the cracker mixture well and refrigerate. </p><p>5. Mix all the ingredients for the filling with a whip there should not be any lumps. </p><p>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. </p><p>7. Preheat oven at 200 deg C. Take a baking tin that’s bigger than the cake tin and place the cake tin. </p><p>8. Now pour hot water in it, half way to the cake tin. Put in the oven and bake for 40 mins.</p><p>9. When it starts to brown slightly, turn it off and leave in the oven for another 40 mins. </p><p>10. Leave to cool and refrigerate overnight to set. </p><p>11. This is the basic cake. You can now top it with topping of choice.</p><p>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. </p><p>13. Pour this sauce on top. Decorate with fruits of your choice. Serve chilled. </p>rouchi6http://www.blogger.com/profile/03580500636098449632noreply@blogger.com0