Healthy Coconut carrot laddus

 

Healthy eating is so important with the health concerns rising. The fast food culture and not much cooking at home is leading to more sugar intake. I like making these bites of light sweetness. They are healthy and can still give you the satisfaction of enjoying a dessert or a small bite with coffee. These are a favourite of my friends and family  

Ingredients

2 cups desiccated coconut flakes

1 cup grated carrots

1 cup almond powder

¼ cup chopped almonds

1 cup milk

1 cup sugar- brown/white

1/4th cup raisins

2-3 cardamoms powdered

1/4th tsp Saffron soaked in milk 

2 tbsp Ghee

Method

1. Add coconut, carrots, almond powder and milk in a pan and keep cooking until almost dry and milk is absorbed. The mixture comes together well.
2. Add raisins, almond pieces, saffron and sugar. Cook till the mixture starts to come together again.
3. Put in ghee and cardamom. Start to cook till the mixture starts to leave the pan. 
4. Pour into a ghee greased plate and roll it 1 cm thick.
5. Cool it for a few hours and cut into squares or roll into small bite size laddus.

Mixed vegetable Chettinad style

     

   There are some gravies that are simple to make if the spice mix is ready and I like to make a few such mixes for the ease of it. These mixes are perfect for days when you are short of ideas and also do well when you have a few guests coming over. They are complete winners! This is one such recipe. I don't need to make too many things with this, it is complete in itself and has a wholesome taste and flavors attached. You can serve with rice, dosas, appams and even hot parathas. It never fails to please. And on cold days, this is a must make recipe, complete in all ways. 

Ingredients

2 cups mixed vegetables (beans, carrots, cauliflower, peas, bell peppers, potatoes)

1/2 cup chopped tomatoes

1 chopped onion

1/2 tsp each of crushed ginger and garlic

Few sprigs of curry leaves 

2 chopped chillies (optional)

Few halved cashews (optional)

2 tbsp oil

!/2 tsp turmeric

1 tsp Coriander powder

1/4th tsp Chilli powder 

1-2 bay leaves

2 tbsp Chettinad masala powder

salt to taste

1/4th cup coconut milk

Juice of half a lemon

coriander leaves to garnish

Method

1. Heat oil and add bay leaves, cashews and saute. Put in curry leaves and ginger garlic. saute.

2. Put in the onions and saute till slightly golden. Put in chopped tomato and cook till soft.

3. Now add all the spices and the chettinad masala powder along with salt. Mix well.

4. Put in the vegetables and on medium heat, saute them for about 2-3 mins to coats well and allow a little water to seep out.

5. Cover and cook until soft. 

6. Now add coconut milk and mix well. simmer on slow heat for few mins. 

7. Pour lemon juice and serve with chopped coriander leaves.

8. Extremely wholesome and 1 pot curry to go with any accompaniment. 

PS- You can also make only potatoes with this. Tastes amazing.

Chettinad Masala powder

     

My favorite thing to do is to try out different ingredients, play around with them and still get authentic tastes which makes meals interesting! What else is life all about! We like things spicy and one needs to keep working on making life spicy no matter what. In Jakarta with so much rice available, I started to make a lot of dosas and then moved to making Aapams. My family was hooked. I made the Chettinad masala aloo with them and the taste was something else! I have been wanting to write the recipe down but somehow life happened and I kind of didn't get the time to post recipes. I still like the old fashioned way of putting down my recipes. Helps me stay calm instead off being stressed with huge pressure of editing. People are doing great and I admire them for the energy it requires.

Ingredients

 3-4 Red chillies with stalks

1 tbsp Peppercorns 

3 star anise

1 tsp cumin

Curry leaves a handful

2 tbsp Fennel/saunf 

2 tbsp poppy seeds/ khus khus

1/4th cup coconut grated ( I used dessicated)

2-3 cloves

1 small stick cinnamon

A few pieces of black stone flower (optional)

Method

1. Roast all the spices on medium flame until brown.  Take care not to over roast.

2. Let the coconut be brown and aromatic. The masala starts to leave oil.

3. Cool and grind to a nice rough powder.

4. Store in a cool place. Add to vegetables of your choice. I make potatoes or mixed vegetables. They taste amazing with rice, dosas, appams and even hot parathas.

Shalgam Palak Bharta

Turnips are flavourful vegetable and I love the variety it brings to the table. I use them even raw to make a pickle besides the typical Punjabi pickle. Dipped in vinegar they taste well with a good hearty dal. Today I wanted to try make something new. I am trying to add more spinach and felt they would come together well. Almost like the way spinach does with radish. So tonight's dinner was about this trial. It was successful and I am glad I tried to do something new. The other one I make is sweeter and great with hot parathas.  Have you ever tasted this delicious vegetable?

Ingredients

1 cup chopped turnip

2 cups chopped spinach

2 pods chopped garlic

1 dry chilli

pinch of hing

1 tbsp mustard oil

1 tsp panchforan (mix of methi, jeera, saunf, mustard, kalonji, whole dhaniya)

1 small tomato chopped

1 chopped green chilli

1/2 tsp chilli powder

1/2 tsp turmeric

1/4 tsp garam masala

1 tsp dhaniya powder

salt

1 tbsp lemon juice

Method

1. Heat oil, add hing, red chilli and paanchforan. let them color and crackle.

2. Add garlic and green chilli, saute until golden. Add the turnip and saute well.

3. Put in the tomato and saute.

4. add all the spices and let them leave their aroma.

5. Put in the spinach and again saute well.

6. Put about 1 tbsp water and pressure cook for about 10 minutes. I used the Instant pot.

7. Crush the vegetables well with the masher.

8. Add the lemon juice. With spinach it brings the best of it out.

9. Serve with hot rice or parathas off the skillet!

Moong dal kadhi

 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. 

INGREDIENTS 

KADHI INGREDIENTS 

250 ml sour yoghurt

1/2 cup moong dal soaked 

2-3 garlic cloves 

1 tbsp ginger chopped well 

1 chopped green chili 

1-2 springs chopped curry leaves 

Salt 

1/2 tsp haldi/turmeric 

1/2 tsp chili powder 

1 tsp dhaniya/ coriander powder 

1 tsp jaggery (optional ) 

1 large cup chopped spinach 

TEMPERING 

Hing 

2 tbsp ghee/butter/ oil 

1 tsp mix of cumin, methi & mustard seeds

1 red chili whole 

Chopped coriander leaves to garnish 

METHOD 

1. In a big bowl, add yoghurt, soaked lentils, salt, chili, coriander powder and other ingredients. 

2. Blend well into a smooth mixture. Add extra water to dilute. 

3. Heat oil. Add all ingredients for tempering. Let them pop and pour in the kadhi mixture. 

4. Adjust the water and let it boil. Keep stirring to about splitting and lumping up. 

5. Keep boiling and add jaggery and spinach. 

6. Cook well for at least 30 mins until there is no raw smell. 

7. Top with coriander and add tadka. Serve hot with rice, muthia or soft rotis. 

Waffle chaat

 

Dahi aloo waffle chaat 

Chole aloo waffle chaat 

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 to their maximum. And boy….what a fabulous outcome. We all are together and could enjoy without making too much effort. It’s doable more often too. 

INGREDIENTS 

For tikki

3 large boiled potatoes 

1/4 cup Makki atta (wanted avoid cornflour) 

Salt 

Chili powder 

Dhaniya chopped 

1 green chili chopped 

1 tbsp oil 

Accompaniments 

2 bowls of cooked chole

Whipped yoghurt 

Imli chutney 

Green chutney 

Boondi, papdi and sev 

Bhuna jeera powder 

Chili powder 

Chaat masala 

Chopped onions soaked with salt and lemon 

Chopped dhaniya 

Method  

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. 

2. Heat waffle iron. Apply oil or butter and pot the tikki on it. Close the waffle maker and let them cook. 

3. Whip dahi and add 1/2 tsp sugar, salt and jeera powder.   Chill until needed. 

4. Once done until crisp, take them out and put them on the plate.

5. Pour hot chole on top, pour couple of tbsp of dahi, imli  chutney, green chutney, onions, boondi, sev and put one papdi. 

6. Sprinkle bhuna jeera, chili powder and chaat masala. Sprinkle fresh coriander and serve immediately. 

7. For dahi tikki, skip chole and just follow the same procedure. You can also sprinkle few boiled chole to add bite. 

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.  

Mix vegetable kootu

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. 

INGREDIENTS 

1/2 cup yellow mung dal 

2 tbsp red masoor 

1 cubbed potato

1 cubbed carrot 

1 cup chopped cauliflower 

1/2 cup chopped spinach 

1/2 cup beans chopped 1” pieces 

1 bay leaf 

Salt 

1 tsp haldi 

1 tbsp tamarind paste (optional) 

Ingredients for paste 

1/2 cup coconut shreds(I used dry) 

1” ginger piece 

2-3 garlic 

1-2 green chili 

1 tsp cumin

Ingredients for tadka 

2 tbsp ghee/oil

1 tsp mustard seeds 

Pinch of hing 

2 tbsp urad & chana dal 

2 tbsp curry leaves 

1 red chili 

Chopped coriander for topping 

METHOD

1. Wash and soak dals. Add all the vegetables, salt and haldi and pressure cook until soft. You can choose other vegetables. 

2. Grind ingredients for paste with a little water. 

3. Mix the paste in the vegetable and adjust consistency. Add tamarind paste if want at this point. 

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. 

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. 

Green apple khatta meetha achar

 

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. 

INGREDIENTS

2 green apples cut into pieces 

2 tbsp raisins 

1/2 tsp crushed pepper and cloves 

1/2 cup sugar or jaggery 

1 tsp chili powder 

1/4 tsp haldi/ turmeric 

1 bay leaf 

1/5 tsp cinnamon powder 

1 tsp crushed fennel seeds

1/2 tsp cumin seeds 

Salt 

2 tbsp oil 

Pinch of hung 

1 tsp vinegar

METHOD

1. Sun dry the apple pieces for few hours. On touch the pieces should not feel moist. 

2. Heat oil, add hing, cumin, bay leaf, clove mix and sauté for few seconds, 

3. Add all the spices and sauté for 5 seconds. 

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. 

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.  

6. Add vinegar and mix well. Put into sterilized bottles and store. Serve it with parathas, theplas and mathris. 

PS: add methi seeds if you like a little taste of it. 

Dal Pachadi

INGREDIENTS 

5 tbsp white urad dal 

2 tbsp chana dal 

Few pepper corns 

3-4 tbsp coconut grated 

2 red chili 

1/2 tsp jeera 

Few curry leaves 

1/2 tsp chopped ginger 

1 tbsp oil 

Pinch of hing

1/2 tsp mustard seeds 

1 cup whipped curd 

Salt 

1/4 tsp Chili powder 

METHOD

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  

2. Beat the yoghurt with salt and dilute as much as you like. 

3. Add the powder and mix well. Over time the curd will thicken up. Add yoghurt or water as you like. 

4. Heat oil, add hing, mustard, broken red chili, curry leaves and little urad dal. Sauté. 

5. Add ginger and sauté again. Put in chili powder and pour on top of the yoghurt mix. 

6. Adjust consistency and top with fresh coriander. 

7. Relish with rice, dosas or serve as an accompaniment with upma like I did. It’s highly flavorful and refreshing. 

PALAK PANEER

Palak paneer, rumali roti, raita and mirchi achaar

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. 

Ingredients

500 gms boiled spinach

1 chopped onion

1 chopped green chili

1 tbsp chopped garlic

1 tsp chopped ginger

200 gms Paneer cubed

2 tbsp oil

1 tbsp butter

½ tsp cumin seeds

½ tsp chili powder

1 tsp coriander powder

Salt to taste

250 ml tomato puree

4-5 tbsp cream

Method

1. Heat oil & butter together, add cumin seeds. Saute until light brown. 

2. Add chopped garlic, chillies & ginger. Saute till golden.Add onions & saute.

3. Add the spices and saute for few seconds until light aroma emits.

4. Now pour in the tomato puree and saute well. Let the spices blend & simmer till oil separates.

5. Add the spinach puree & mix well. 

6. Now put in paneer pieces and stir. 

7. Cover and cook for about 10 mins on low-medium heat.

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.

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.

Tips- 1.Use tofu &  rahm spinat instead for a quick meal. Tastes similar ,needs less planning.

2. Saute paneer in butter for added richness.

Chaas masala mix

 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! 

Ingredients 

1 bowl of washed mint leaves 

1 bowl coriander leaves 

1 bowl curry leaves 

1 bowl brahmi( since I had them in my terrace garden. You can use other herbs or skip it) 

4-5 tbsp cumin 

1 tsp peppercorns 

1 tsp carom/ ajwain 

1 tsp rock salt / kala namak

1/4 tsp hing 

1 tsp ginger powder 

1 tbsp garlic powder 

1 tbsp mustard seeds

4-5 tbsp Himalayan salt 

Method

1. Wash and dry the green leaves. Sun dry or put into the microwave until they are crispy to touch. 

2. Roast all the other ingredients until they are lightly toasted and are crisp. Cool  

3. Grind all into a nice fine powder. Store in a dry container. 

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. 

Mushroom Mix Veg

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.

Ingredients 

1/2 cup quartered mushrooms 

1/2 cubbed red bell peppers 

1/2 cup chopped spring green onions 

1/2 cup green peas 

1 sliced onions 

1/3 cup tomato purée 

1 tsp Chopped garlic 

1 chopped green chili 

1 tbsp oil 

Hing 

1 1/2 tsps paneer masala mix 

1/3 tsp turmeric 

1/4 tsp chili powder 

1 tsp coriander powder 

2 tbsp fresh yoghurt 

1/2 cup milk  

Salt to taste 

Method 

1. Heat oil and add garlic and chili sauté well. 

2. Add sliced onions and sauté for few mins. 

3. Add rest of the vegs and sauté with salt. 

4. Put in all the spices and mix well. 

5. Add purée, yoghurt and mix well.

 6. Add milk snd pressure cook for 6 mins. 

7. Keep it thick and not to runny. Serve hot with naan, rice or hot parathas. 

Power of 30 Ingredients Laddu/ Fudge

    

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. 

INGREDIENTS 

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 

List 2- Sesame 100 gms , flax 50 gms, halim seeds 25 gms, chia 50 gms, poppy seeds 25 gms ,  basil seeds 25 gms

List 3- Fenugreek 2 tbsp, ajwain 1 tbsp, peppercorns 2 tbsp 

List 4- Turmeric 3-4 tbsp, nutmeg 1 tsp , cinnamon 1 tsp

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

Ghee- 100 gms

Edible gum 100 gms

Brahmi powder 4 tbsp  

Cardamom powder/ saffron if desired

METHOD

1. Heat 1 tbsp ghee and sauté gum on medium heat to puff up  add more ghee if needed. Remove and keep aside.  

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.

3. Add ajwain, methi/fenugreek, peppercorns in a pan.Sauté on low heat & remove. Add these to the sautéed nuts. 

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. 

5. Add the gum, list 3 ings, list 4 ings together and grind in a course powder. 

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. 

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. 

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. 

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. 

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. 

Extra notes- 

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. 

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. 

3. If you do not have ghee, use unsalted butter.

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. 

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. 

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.

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. 

Chilies, garlic, ginger pickle (Instant)

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.

INGREDIENTS

200 Good morning green chilies 

50 gms cleaned ginger 

3 bulbs garlic, cleaned 

2 large lemons 

1/4 cup oil of choice(mustard oil makes it pungent)

3 tbsp salt

1 tsp turmeric 

1 tsp roasted and ground coarse methi 

3 tbsp roasted and ground mustard seeds

1 tbsp ready made pickle masala 

METHOD

1. Coarsely crush the ginger, chilies and garlic in a processor. I find this easy and also it adds character to it. 

2. Put all the spices and salt. Mix well. 

3. Add the oil and lemon juice. Mix well and keep aside. 

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. 

5. Adjust seasoning and taste. Bottle them and eat with EVERYTHING you are relishing. 

6. Use really hot chilies since as the days go by, it gets milder on spice. 

Beetroot pachadi

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. 

INGREDIENTS 

5 beetroots medium size 

1-1.5 cups yoghurt 

1/2 cup coconut grated( I used flakes) 

2 green chilies 

1 tsp mustard seeds

1/2 tsp cumin 

1 tbsp roughly chopped ginger 

Salt 

Curry leaves

2 tbsp oil 

1/2 tsp mustard seeds for tempering 

Chili powder optional 

METHOD

1. Boil the beetroots but keep it a little firm. Cook and chop into small pieces. Or grate through large grater. 

2. Put coconut, chilies. Ginger, cumin, mustard seeds and few curry leaves in a blender and grind to a paste. 

3. Heat the chopped beetroots and add paste. Cover and cook for 2-3 mins. Cool  

4. Add beaten yoghurt to this and keep aside. Add water if you like to adjust consistency. 

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. 

Kasundi (Bengali mustard chutney)

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. 

INGREDIENTS 

4-5 tbsp mustard seeds (soaked in water for 2-4 hours)

4-5 tbsp garlic chopped 

2-3 green chillies (I used red ones)

2-3 tbsp mustard oil 

Salt 

Turmeric( optional) 

Water 

2-3 tbsp apple cider vinegar

METHOD

1. Grind all the ingredients together till it comes together as a paste. 

2. Mix mustard oil and water as needed. 

3. It’s ready to eat, but tastes better as it ages. 

4. Serve with every possible thing! I plan to eat with savory waffles. 

Mix veggie sesame open sandwich

A wonderful lunch recipe, a snack or even a dinner idea with soup. Enjoy the healthy and delicious recipe which never fails to impress.

1 large potato boiled & mashed 

1 cup chopped beans, carrots, bell peppers 

1/4 cup peas

1 chopped onion 

1/2 tsp chopped garlic 

1 chopped chili 

1 tbsp oil 

Salt 

1/4 tsp Chili powder 

1/2 tsp turmeric 

1 tsp coriander powder 

1 tsp any kebab/paneer masala

1/2 tsp amchoor/lemon juice 

2 tbsp coriander powder 

Sesame seeds 

Butter 

Bread slices 

METHOD

1. Heat oil, add chopped chili and garlic. Sauté. Add onions and cook till golden. 

2. Add the chopped vegetables, salt and turmeric. Cover to cook well. Add the spices, sauté. Put in the potato and mix well. 

3.Put the amchoor or lemon juice and coriander leaves. Mix well and topping is ready. 

4. Apply butter on bread, spread a bit of the filling. Sprinkle sesame seeds. 

5. Heat butter on a skillet, put the sesame side and cook on medium heat till golden. 

6. Turn over and cook till crisp on the other side. 

7. Serve hot with chutney and ketchup. Delicious and healthy. 

Brüsselsprouts Poriyal (coconut)

Ingredients 

500 gms brüsselsprouts cleaned,cut into halves

2 chopped green chilies 

1 tbsp chopped curry leaves 

1 tbsp chana dal 

1 tbsp urad dal

Hing

1 tsp mustard seeds 

1/2 tsp haldi/turmeric 

1/2 tsp chili powder 

2 tbsp oil 

Salt

1/4 cup Coconut flakes

Lemon juice 

Coriander leaves chopped 

METHOD

1. Heat oil and add the mustard seeds and hing. Let them pop. 

2. Add the dals/lentils. And let them color brown. 

3. Add the leaves and green chilies. Sauté. 

4. Put in the spices and salt. 

5. Now add the Brüsselsprouts and mix. 

6. Cover and cook until soft yet not squishy(5-7 mins). Let them remain slightly crunchy. 

7. Now sprinkle coconut flakes and toss well. 

8. Pour lemon juice and let it just stay a little in the wok. 

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. 

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. 

Ingi Thokku - ginger pickle

 

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. 

Ingredients 

250 gms strong ginger washed, scraped and chopped roughly  

8-10 green chilies( reduce of you like)

1 head of garlic chopped roughly 

2-3 tbsp chopped curry leaves (blends better)

1/2 cup oil (sesame best, I use what is around)

1/4 tsp hing

1 tbsp mustard seeds

1 tbsp each urad & chana dal( optional)

2 tbsp jaggery 

2 walnut size tamarind made into pulp in hot water 

1/2 cup chopped tomatoes or purée 

Salt ( we need a lot to give long shelf life) 

1 tsp turmeric

3 tbsp roasted mustard powder 

1 tsp roasted methi/fenugreek seeds crushed

Method 

1. Heat oil and add hing and mustard seeds. Let them pop. 

2. Add dals and sauté till golden. Add curry leaves and let them color. (Love this aroma)

3. In a chopper, add ginger and chilies and roughly chop them fine. Not a paste though. Finely chopped. 

4. Add the garlic to the oil and let them get golden. 

5. Put in the ginger and the spices. Cover and cook on low heat to release the water. Do not add any water. 

6. Add the tomatoes and tamarind pulp and cook again till it starts to release the oil. 

7. Add the jaggery and cover to cook again. It helps to balance the sharpness of the ginger. 

8. Add more oil if needed. Keep cooking till the oil starts to seep out and the ginger is cooked. 

9. There should not be any water as it helps to keep longer shelf life. 

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. 

Orange,almond and raisin cake

   

 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  

Ingredients 

3 clementines/ oranges 

1/2 cup chopped almonds 

1/2 cup raisins 

2 cups all purpose flour 

1 cup sugar 

1/2 cup oil 

1 cup evaporated milk/ regular milk 

2 tsp baking powder 

Pinch of baking soda 

1 tbsp vinegar 

Orange juice to adjust consistency 

Almond flakes for the top 

Method 

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  

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. 

3. Put the oranges, oil, milk, sugar and beat well. 

4. Add the flour and chopped almond and adjust the consistency with more milk or orange juice if needed. 

5. Add the baking powder and baking soda  mix slowly. Put the vinegar and fold well  

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. 

7. Put into a preheated oven at 200 deg C till it is golden brown and is baked evenly. 

8. Keep your cool overnight so that the flavors blend well. It tastes better next day. 

9. Sprinkle with icing sugar and serve with black coffee and fresh cream.