Bell pepper chutney

I tried to make rava dosa the other day and thought need to make some nice spicy chutney.Opened my vegetable tray, found a couple of red tomatoes and a red bell pepper.My friend back home told me her aunt used to make a lovely chutney with green peppers, I thought should try this combination.The result was amazing and I had my family fighting for the last spoonful.

Ingredients
Tomatoes                  2 nos
onion                         1 no
Red bell pepper          1 no
garlic                          1/2 pod
curry leaves                 2 tbsp
tamarind                      a small piece
coriander seeds          1/2 tbsp
bengal gram                1 tbsp
methi seeds                1/2 tsp
cumin seeds                1/2 tsp
mustard seeds             1/2 tsp
hing                            1/4 tsp
red chillies                   3 nos
oil                               1 tbsp
salt to taste
Method
Chop tomatoes,onions, bell peppers and garlic.Heat oil and add hing,methi,mustard,cumin seeds,bengal gram and saute till golden.Add the rest of the ingredients and saute till water evaporates.Cool it .Now grind to a fine paste.Serve this chutney with dosas, idlis or mixed dal pancakes.

Chilli garlic chutney no. 2

This chutney is my favorite!! I love it as it is spicy,sour,garlicky and it tastes great with dosas, idlis,rice,curd rice and almost anything.I just hide it in my fridge.I have a good friend who is from south of India and she is one reason why I have suddenly activated my taste buds and they drool over that cuisine.My family is happy that I am again doing more of south Indian food.Try this lovely chutney.
Ingredients
Green chillies               250 gms
garlic                           200 gms
ginger                           25 gms
tamarind                       size of a lemon
olive oil                         1/2 cup
hing                              1/4 tsp
bengal gram                  1 Tbsp
curry leaves                   1/2 cup
mustard seeds                1 tbsp
salt to taste
Method
Wash and dry chillies.Peel ginger and chop.In a mixer, crush green chillies,garlic,curry leaves,tamarind and ginger.They should not get pureed.Need to be crushed roughly.Heat oil, add hing,mustard and let them splutter.Add the bengal gram and let them color.Add the crushed chilli mixture and cook at high heat.Add salt to taste.Cook till there is no water and oil comes out.Store in a jar in the fridge.Keeps for months.

Chilli garlic chutney no.1

    There is hardly anyone I know who is not fond of chutney.I think it just adds the zing to any meal and peps up the taste buds and aids in digestion.Here is one of them which is great with meals and my husband LOVES it on freshly toasted and buttered full corn breads.I like to serve this with even fritters.
Ingredients
Green chillies             250 gms
garlic                         150 gms
olive oil                      2 tbsp
lemon juice                 2 tbsp
salt to taste
Method
Heat oil in a pan and add the chillies and garlic.Saute a while and add the salt and saute till they are a bit limp.Add lime juice and cool and then crush them roughly in a mixer.They should not become a paste.Store in the fridge.It keeps for weeks altogether.Enjoy with hot pakoras, toasts and meals.

Dhaanshak

    I came across dhaanshak on TV cooking show many years back.It was a non veg version and the thought of having the sweet sour delicacy with loads of vegetables and dals, excited me to no end.There are loads of variations but this recipe is simple and all the ingredients are at home.My family loves it and I make it as "IT IS A ONE POT DISH"!! One can add mutton and it tastes great.I also like to top it with a strong crushed garlic and red chilli tadka.
INGREDIENTS
Brown Lentils             3/4 cup
Bengal gram yellow     1/4 cup
Potatoes halved            8 pcs
carrots                         1 no
beans                         1/2 bowl
pumpkin                      1/2 bowl
onions                          2 nos
Methi leaves chopped   1 bowl
Brinjal  small                 2 nos
garlic                            2 tbsp crushed
ginger                           1 tbsp chopped
Tamrind                        walnut size
Jaggery                         1 tbsp
Tomatoes                      2 nos chopped
  For tempering:-
Oil                              1 tbsp
Ghee                           1 tsp
methi seeds                 1/4 tsp
mustard seeds              1/2 tsp
jeera                             1/2 tsp
cloves                            3 nos
bay leaf                          2 nos
pepper corns                  6 nos
green cardamom             1 no
hing                               1/4 tsp
cinnamon                        1 stick
haldi                               1/2 tsp
Coriander powder           1 tsp
garam masala                   1 tsp
chilli powder                    3/4 tsp
salt to taste

METHOD
Boil soaked dals with salt and haldi till almost cooked.In a pan heat the oil and add the potatoes.Turn them till they look a bit golden.Add pumpkin, beans,carrots,onions and brinjal(all cut into 1" x1/2 "pieces).Saute them and cook till a bit colored.Add the chopped tomatoes and let them cook.Add this mixture with chopped methi to the boiled dal.
Heat ghee and add all the whole spices.When the mustard splutters, add the ginger and garlic and saute till golden brown.Add all the dry powders and mix and immediately add to the dal and cook.Add tamarind paste and jaggery.Cook till the vegetables are cooked.Serve hot topped with chopped coriander and enjoy with brown onion rice.

Carrot relish

This is just amazing with any cutlet or topping on hot buns or with baked potatoes.I like it as it is simple,quick, tangy and is made with things always available at home.

Ingredients
grated carrots            1 no
curd                          100 gms
chopped tomatoes    1 no
chopped onions        1 no
salt to taste
pepper powder         1/2 tsp
crushed red chilli        1/4 tsp
vinegar                       1/2 tsp
sugar                         1/2 ts
fresh chopped herbs   1/2 tsp
crushed garlic             2 pods
Method
Whisk the curd and mix all the ingredients well.Serve chilled with kebabs,salad topping or with baked jacket potatoes.

Raw banana cutlets/kebabs

This is one my all time favorite these days when I get raw bananas from the Indian store.I like to get them and keep as they stay fresh for quite long in the fridge.They come out absolutely awesome-crisp, healthy and the best is they are not fried but baked(I picked up this trick from my teacher Mrs.Alaka Hudlikar) and so the whole family can actually eat them together.I avoid frying , I am famous for being conscious of my diet and feed healthy food consisting of loads of seasonal vegs, less oil, whole grains and portions too are enough and so no left overs!I serve this with carrot relish.An awesome combination!
Ingredients
Raw banana         2 nos
boiled potato        1 no
chopped onion      1 no
chopped green chilli   1/2 tsp
chopped ginger          1/2 tsp
curd                      2 tbsp
chilli powder          1 tsp
hing                       1/4 tsp
coriander powder   1tsp
salt to taste
lemon juice           1 tsp
semolina                1/2 bowl
oilve oil for brushing
Method
Grate or mash peeled ,boiled banana and poatoes.Add the onions,chillis, ginger and other ingredients and mix well.Shape them into cutlets or round kebabs.Roll them into semolina well and arrange them on a greased baking dish.Brush them with olive oil and bake them at 250 deg in the middle rack of a preheated oven till they turn golden brown.Serve them with the tangy carrot relish or chutney of your choice.

Warm mixed vegetable salad

     Yesterday was really in no mood to cook after a whole evening of shopping, but the look of fresh broccoli always inspires me to do something.I ended up with a nice warm salad of all that was there in the fridge and to fill up the gaps of "just salad" ,served the family with penne with a new pesto that I picked up from the supermarket.The family happily ate up and I was glad  that I was able to feed them all the vegetables.Added the protein in the form of tofu too.Here is a quick fix salad.
Ingredients

broccoli florets               500gms
tofu                                50gms
Red bell peppers diced   1 no
penne pasta boiled          1 cup
Sliced onions                  1 no
Garlic chopped           1 Tbsp
Gherkins chopped       2 Tbsp
Olives halved               2 tbsp
pepper powder            1/2 tsp
salt to taste
crushed red chillies       1/2 tsp
oregano                        1/2 tsp
lime juice                       1 tsp
Olive oil                         1 tbsp
Method
Heat oil and add the garlic.Brown them taking care not to burn.add crushed chillies and onions. Saute till translucent.Add the broccoli,tofu cut into 1" pieces,diced bell peppers and cook on high heat so that they start to turn bright green.Add the herbs, pasta and other ingredients and some fluid from the olive bottle.Stir fry at high heat making sure that the broccoli retains its crispness and serve hot with garlic bread and a nice warm soup.

Vegetable Lasagna

My 1st memories of a good veg lasagna was way back in 1993 when I was just married and went to Germany where my husband was working.During his bachelor days, one of the fastest ways out of the kitchen apart from frozen pizza was a lasagna .I tried the veg version and was hooked.A German friend tried to replicate it when she called us for dinner and failed miserably.I don't give up so easily and so started my lasagna journey.Those days the sheets were not available and I rolled out maida sheets and made it.It tasted great but it took too much time.Now with things so easily available, its very regular on the dinner table.I use the ready made sauces here as its quick but I would be giving the recipes of the sauces to make at home.

Vegetarian Lasagna
Lasagna sheets                    about 15( samosa pattis too do the job)
broccolli                                500gms
red bell peppers                   1 no
tofu                                      200 gms
Zucchini                               1 no
onions                                   2 nos
garlic chopped                      1 tbsp
red chilli flakes                      1 tsp
oregano                              1 tsp
pepper powder                  1/2 tsp
salt to taste
frozen spinach with cream     200 gms
tomato pasta sauce                500 ml
white sauce                            250 ml
grated pizza cheese                200 gms
olive oil                                  2 tbsp
For tomato sauce
peeled and chopped tomatoes from  1kg
chopped onion                          1 no
chopped garlic                           1 tbsp
mixed herbs                                1 tsp
salt to taste
pepper powder                           1/2 tsp
olive oil                                       1 tbsp
sugar                                          1/2 tsp
White sauce
refined flour                              1 tbsp
butter                                        1 tbsp
milk                                          1 cup
bay leaf                                    1 no
salt and pepper to taste
clove                                        2 nos

Method
Soak the sheets in hot salted water.Add some olive oil in it and keep till they are soft.drain and keep aside.
In a pan add flour,cloves, bay leaf and butter.Saute till golden. On slow heat ,slowly add milk and keep whisking to avoid forming lumps.Add about 1/4 cup water, salt and pepper.Keep cooking till the sauce is thick and pouring consistency.Keep to cool
In another pan, heat oil and add chopped garlic, saute well and add onions.Cook till translucent.Add tomatoes and cook well.Add the rest of the ingredients and cook till the sauce is thick.
For preparing the filling,Dice all the vegetables and tofu. Heat oil and add garlic, saute, add chopped onions and saute.Add all the vegetables and cook for 5 mins.Add the seasonings, chilli flakes and oregano.Cover to cook for about 3 mins.The vegetables should be crunchy and bright green.Add the tomato sauce and spinach with cream(can use boiled and crushed spinach and 50 ml cream if frozen not available) and mix well. Now the dish has to be compiled together.
In a baking -12"x10" big dish apply a little butter at the bottom. Layer it with about 5 sheets of pasta sheets.Pour half the vegetables on it and put another layer of pasta sheets.Pour half the white sauce on it and spread well.Sprinkle half the cheese on it.pour the rest of the vegetables,pasta and then the white sauce.Top with the rest of the cheese.Pre-heat the oven to 200 deg.Put the dish in the middle rack and bake for 10 mins.Now reduce the temperature to 180 deg and bake for further 20-25 mins.The top should be golden brown, if the heat is too much reduce the temperature and if the top is browning too quickly, cover with a foil and bake till done.A very juicy, healthy and delicious dish is ready to eat.
          

Spicy sour okra

I miss the fresh green bhindi many times.The ones at Indian stores seem quite sad and often I can't hop across and get them My mood,the weather and the time between my school trips decides my menu.So as a good option, we have started to pick up bottled Okras.Initially the look of the discolored , slimy okras put me off, but the tender nearly cooked okras found their way on my shelf as they are great to put into sambhar,stir into some quick fix dry vegetable when you are dying for some spice in life.I made this one day and we loved it with hot rotis and the left overs were great with rice the next day.A quick fix recipe.
Ingredients
Bottled okra                     400gms
shallots/baby onions          1/2 bowl
garlic cut into big chunks   1/4 bowl
Sliced potatoes                  1 no
crisp chopped tomato         1 no
thick tamarind pulp             1/4 bowl
curry leaves                        10-12 nos
Sambhar masala                  1 tsp
corriander powder              1 1/2 tsp
chilli powder                        1/2 tsp
turmeric                               1/2 tsp
salt to taste
hing                                     1/4 tsp
oil 1 tbsp
mustard seeds                      1 tsp
Method
Heat oil in a nonstick pan.Add hing and mustard.When they splutter add the curry leaves and garlic.Turn for about 1 min and then add the shallots/baby onions.when they start becoming pink, add the potatoes and let them cook in the pan at low heat till they are golden. Add the tomato and cover to cook.Keep turning them till they are nearly cooked .Add the dry ingredients and turn them well.Once you get the aroma add the tamarind pulp and cook further to reduce water.Drain out all the water from the okra and I like to just wash it off a bit in hot water.Drain completely and then add to the pan.Turn them carefully as these are quite tender.Cover and cook for about 3-5 mins till well integrated.Top with freshly chopped coriander. and serve with hot chappatis or rice.

Shepherd's Pie

Being a vegetarian from birth,there were lot of things we would not try eating.So we felt left out sometimes.But as I grew I  realized that I need not miss out on some foods,vegetarian food has so much to offer and slowly I started to use these to create some foods which tasted great and were good options too.Can be prepared anywhere.Here in Germany,vegetables too are limited and so after a while it can become difficult to just eat the same thing.But I looked beyond and have started to use locally available veg food in the form of frozen, canned and of course fresh and put something on the table, which my family enjoys.Some of my Indian friends here have started to ask me for recipes, which made me think of starting my 2nd blog.It keeps me occupied in this place and I have documentation of my recipes.( most times I end up adding something more and the same dish tastes different next time around)
A friend told me she had made a Shepherd's pie the last week end and she was raving about it, not to be left behind, I made this veg version and my son has asked me to make it again!So I share it here.

Ingredients
Brinjal chopped              1 no( about 500 gms)
red bell pepper chopped 1 no
tofu crumbled roughly      200 gms
onion chopped                2 nos
garlic chopped                1 1/2 tbsp
tomato paste or               3 tbsp
puree                               1 cup
Chopped tomatoes           1 no
soya sauce                        1 tbsp
chilli flakes                        1 tsp
mixed herbs                       1 tsp
salt                                   to taste
lime juice                          1 tsp
olive oil                             1 tbsp
For the topping
boiled potatoes                4-5 nos
curd                                 100 gms
cream                               3tbsp
or
milk(healthier option)       1/2 cup
mixed frozen herbs           1 tbsp
salt to taste
Butter                              1 tbsp
bread crumbs(optional)   to cover
Method      
Heat oil and saute garlic till golden.
Add in onions and saute till translucent.Add the brinjal and cook on low heat and let them cook till they are 1/2 done and are colored a bit.Add the bell peppers, tofu and cook a while.Add the tomatoes and paste and the rest of the ingredients and let them all come together a bit.Put this into a baking dish.
Mash the potatoes well and add the rest of the ingredients and mix well to form a pasty mixture.Pat it on the brinjal mixture and spread it well.Top with bread crumbs and bake it in a preheated oven at 200 deg for 10 mins and at 180 deg for further 10 mins, till it acquires a golden brown crust on the top and there is no water seeping in from the dish.Serve with herb bread or garlic bread.

Spicy sprouts- Misal

I had this for the 1st time about a decade ago when my sister visited me in Pune from Delhi.Nisha is a complete foodie and just loves to try all the spicy new food. To quieten her taste buds, we visited a Maharashtrian joint.She just loved it and so did we.The only complaint I had was that it was too oily and too spicy.She loved this fact and I loved the thought that there was healthy stuff like sprouts.It was with moth sprouts but I use just about any.Here in Germany, manged to make one with moong and brown lentils.It was equally satisfying.

Ingredients


Mixed lentils sprouts(moong, moth,brown)   1 1/2 cups
Chopped onions                                           2 nos
Chopped tomatoes                                       2-3 nos
Crushed garlic                                             2tbsp
crushed ginger                                             1 tbsp
chopped green chillies                                  1 tsp
curry leaves                                                 10-12 nos
corriander chopped                                      1/4 bowl
grated coconut                                              1/2 cup
Tamarind pulp                                              2 tbsp
salt                                                               to taste

For tempering


oil (prefer olive oil)                                     1 tbsp
hing                                                            1/4 tsp
mustard                                                       1/2 tsp
cumin                                                         1/2 tsp
cloves                                                          2 nos
cinnamon                                                    1 no
garam masala                                               1/2 tsp
corriander powder                                       1/12 tsp
chilli powder                                                 1 tsp
turmeric                                                        1/2 tsp

Method


Heat oil and add hing and whole garam masala.Once they give out a good aroma, add the mustard and cumin.Once they color, add curry leaves and crushed ginger and garlic.Let them color a bit and when they give out a good aroma, add the chopped chillies,onions and saute till they are golden brown.Add the dry powders(corriander, chilli,turmeric,garam masala),salt and the grated coconut.Saute them well, taking care not to burn them! Add the chopped tomatoes and cook them till they get incorporated well.Add the tamarind pulp and the sprouted dals.Mix well and add water about 1 cup.Pressure cook for about 5-7 mins. Allow to cool.Open the pressure cooker and check for consistency and the texture.Remove in a bowl, top with fried potatoes and crunchies like farsaan and chopped corriander. Serve with chopped onions and lemon slice.I prefer to stay away from them though. Serve this piping hot with soft buttered buns.

Dal Dhokli

This recipe has been a favorite since I was about 13yrs old.Mum's friend had moved from Baroda and she sent us this preparation and we loved the balance of sweet, sour and the spice.Though she is not a Gujrati herself but she had made it so well that each time she prepared for her family, there was a bowl which was sent to us too.Over the years, we forgot about it as we moved on in life.
Out of the blue, I remembered this dish and my taste buds were dying to taste it again but there was no one who would help me revive the taste.I slowly lingered over and tried to remember the taste and the ingredients that would go into it.Voila,I got the taste bang on in the first go!!My family loved it, specially my husband who had grown up a few years in Baroda and loved the Gujrati cuisine. On a cold rainy afternoon or a cold night, a big bowl of piping hot dal dhokli with some steaming rice, hmmm, you touch a piece of heaven.My little girl loves it topped with a spoon of ghee,yummy.
Ingredients
Tuar dal          1/2 cup
salt                  to taste
Turmeric          1/2 tsp
Thick tamarind pulp  2 tbsp
Jaggery            1 tbsp
Crushed peanuts   1/2 cup
For Dhokli
whole wheat flour(atta)   5 tbsp
Chickpea flour(besan)     2 tbsp
Chilli powder                   1 tsp
corriander powder           1/2 tsp
Turmeric powder            1/4 tsp
hing                                 1/4 tsp
oil                                   1 tbsp
salt                                 to taste

Tempering
Ghee                            1 Tbsp
Mustard seeds              1/2 Tsp
cumin seeds                  1/2 tsp
methi seeds                    1/4 tsp
Hing                             1/4 tsp
cloves                           2 nos
cinnamon                      2 inch piece
curry leaves                  10-12 leaves
garlic chopped              1 Tbsp
ginger                            1/2 tbsp
chopped onion              1/2 bowl
chopped green chillies    1 tsp
chopped tomatoes         2 nos
corriander powder         2 tsp
turmeric powder           1/4 tsp
chilli powder                 1 tsp
garam masala                1/2 tsp

Chopped coriander for garnish

Method
Boil the washed and soaked tuar dal with turmeric and salt till soft.
Mix all the ingredients for dhokli and knead with water to a tight dough.Roll them to about 3mm thickness and cut them into 1" rhombus shape.Keep aside.
To prepare the tempering, heat ghee in a pan and add hing.When it changes color, add methi, mustard and cumin and allow to splutter.
Now add the curry leaves, ginger and garlic.Let them color a bit and then add in the chopped onions.Allow them to brown.Add the chopped chillies and all the dry masalas.When they start to emit a nice aroma, add the chopped tomatoes.let them cook till the masala comes together.Add it all to the dal.
Add tamarind pulp,peanuts and jaggery and add water about 300ml to make it thin.start to boil it and when it does, add the dhoklis and allow to simmer for about 15 mins till the dhoklis are cooked.Add the chopped coriander for garnish and ghee if desired.
Steaming hot,sweet ,sour and spicy dal dhokli is ready to savor as it is or with steamed rice.

My food journal

  I have loved the fact that good food is the best way to make any relation stronger.The saying..."way to a man's heart is through his stomach" applies to every individual you come across.Who can resist a steaming hot platter of goodies on a cold rainy day, its enough to put the worst mood out and a satisfactory smile back on the face.Or a chilled plate of dessert on a hot , sweaty afternoon, hmmm, sounds great.
  After blogging on hearing impairment for the last 3 years, my creative side which has been keen on cooking ,decided to get back into the field of cooking by blogging on it.I had loved to cook for as long as I can remember.I started at the tender age of 5 years, when I would stand on a stool to help mum.By the age of ten , was cooking dinner and by age 13 or so, I was my mum's right hand at her kitty parties or her food competitions. Did my Hotel management and got the polish I so required and since then , have not looked back.Whatever be the ingredients, place, I played around with the ingredients ,sold cakes from home and made healthy recipes after having issues with health back home with family .So , now I want to blog and put together all those recipes that I have done over the years and which friends keep asking me to share.Here is to some good food that is great on taste and greater on health.