Sabudana Khichdi ( Sago/Tapioca with Potatoes and Peanuts)

       After a long Diwali (one of the major festivals in India) vacation and the feasting, was craving for a simple yet delicious breakfast. So what better than Sabudana Khichdi.. It's easy to make, filling and yumm... 

     Sabudana/ Sago / Tapioca is basically starch , the potatoes and peanuts add to its high Calorie content. This dish is specially preferred during the fast, to keep the energy levels up and to keep going through the day. Although, In Western India , it is a regular feature for breakfast and snacks.

     The only difficult element of this dish is to get the Sago soaked properly, it should not be wet otherwise it will be mushy. 

Ingredients :

Sabudana/Sago/ Tapioca - 1 cup

Potatoes - 2 medium sized

Peanuts - 1/2 cup

Green chili - 1 

Coriander - few sprigs

Curry leaves - few leaves

Water - 1 cup

Oil - 1 Tbsp

Jeera/Cumin seeds - 1 tsp

Salt - 1/2 tsp 

Lemon Juice - 1 Tbsp 

Pre-Preparation : 

1. Wash the Tapioca and soak them in 1 cup of water overnight or for at least a couple of hours. Make sure the water just covers the tapioca. Do not put excess water, otherwise they will turn mushy. The tapioca should double in volume.

2. Par boil the potatoes and cut them into dices.

3. Roast the peanuts and crush them slightly, and remove the skin. I like mine halved .

4. Slit the green chili in half and finely chop the coriander.

Preparation :

1. In a pan, add oil. Once its hot add the curry leaves, jeera/ Cumin seeds and green chili.

2. Add the diced potatoes and let them cook for a couple of mins or until they are a little brown in color.

3. Add the tapioca and cover and cook till the tapioca is translucent in color. 

4. Season it with salt.

5. Add the roasted peanuts, some of the chopped coriander and mix well .

6. Switch off the gas and add the lemon juice.

Serving Suggestion :

   Garnish it with coriander and serve with hot tea or coffee. 

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Home made Paneer / Cottage Cheese

With the festive season coming up, the markets are full of delicious and delectable sweets and savoury dishes... But on the flip side, there is also a rise in the illness caused by consuming the adulterated stuff.. Why not make this stuff at home, so it would be both healthy and tasty... So here's a basic ingredient Paneer/Cottage cheese used in both sweet and savoury dishes ...

Paneer or Cottage Cheese is a most common core ingredient for any Indian household. It is a form of cheese formed by curdling the milk with curd or vinegar or lemon juice or citric acid. Cottage cheese is a rich source of protein, calcium, and vitamins which are necessary for proper bone health.

          Some popular 

                 Savoury dishes are Matar Paneer, Palak Paneer, Kadhai  Paneer .

                 Sweet dishes are Bengali Rasgulla, Rasmalai , Sandesh

Ever since I have started making home made Paneer, my husband just refuses to buy the market one...as the home made one just melts in your mouth... and specially with the festivals coming up and with all the adulteration..its better to be safe than sorry ;)

Ingredients:

Full cream milk - 1 litre
Curd -1/2 cup

Preparation:

1. In a heavy bottomed pan, add the milk and bring it to a boil.
2. Add the curd little by little and mix till the milk curdles . You should see a light green clear liquid (whey) separate from the milk mass. (Instead of curd,you can use few drops of lemon juice or vinegar too... )
3. Switch off the gas, and let it remain in it for a couple of minutes.
4. In a colander, place your muslin cloth and pour the curdled milk over it. Let the whey drain completely.(* If using lemon juice or vinegar, wash the paneer/cheese with water to remove the sourness)
5. Drain the whey completely by squeezing it ... Now, tie a knot by pressing the paneer tightly and hang it for a 5 minutes on the tap.
    *You can collect the whey and use it to curdle the next time. It results in softer paneer.
6. Take 2 plates or anything flat, place the paneer in between them and place a heavy item on top (I use my mortar and pestle, you cause your chakla(rolling board) or anything heavy)
7. Keep it for atleast an hour or so, till it firms and holds shape.
8. Your Paneer is ready... Keep it in the refrigerator immersed in water.

Happy Cooking !!!!

You can check Moong Dal Paneer bites.

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Moong Dal Paneer Bites

Proteins are the machine that make all living things function...They are the building block of life.... According to Wikipedia, Protein is a nutrient needed by the human body for growth and maintenance. Aside from water, proteins are the most abundant kind of molecules in the body. Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin. 

Well , Lots of "Gyaan/knowledge" but beneficial too... Now the reason behind this "gyaan" ...
There is a Protein‬ event going on in one of the food groups on facebook which I am a part of.
I was scratching my head, as the first thing that comes to mind for Protein is non-veg. Since its a vegetarian event I was pushing my mind to think about Lentils, Paneer, Soyabeans, Mushrooms ....
This dish is a great idea to serve your little fussy eaters. Its bite sized portion make it a hit for any parties....

Finally came up with an idea of combining two proteins Moong Dal and Paneer...

So here it is Moong Dal Paneer Bites served with Tomato Coriander Chutney... 

Ingredients :

Moong dal - 2 cups

Paneer - 150 grams (used Homemade Paneer) 

Onion - 1 medium size

Garlic - 6-7 cloves

Green chilli - 1 

Coriander - few sprigs

Salt - 3 tsp

Chat masala - 1/4 tsp

Pre- Preparation :

 1. Wash and soak the moong dal in 4 cups of water overnight or for a minimum of 4-5 hours.

 2. Drain the water and put the moong dal in the grinder.

 3. In the grinder, add garlic,green chili, coriander and 2 tsp salt and little water to make a fine paste.

 4. Cover and keep for 5-10 mins.

  For the filling :

 5. In another bowl, Grate the paneer using the broad side of the grater. You can even crush the paneer with the fork. Since I was using home made paneer, I just crushed it.

 6. Season the paneer, with 1 tsp salt and chat masala. 

 7. Add finely chopped onion, green chili and coriander. 

Preparation :

 1. Take a nonstick pan(tawa), brush it with little oil, and with the help of a ladle spread the moong dal mixture like a pancake or dosa. Once it starts leaving the sides, flip it and cook for a couple of minutes on the other side.

2. Now flip it again, spread the paneer filling on the top and take it out on a plate or your platform.

3. Roll it from one side(like a swiss role), making sure the filling doesnt come out.

4. Slice the long roll along its length, to get equal size portions.

Serving Suggestion :

Serve it with tomato coriander chutney.

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Tomato Coriander Chutney(Dip)

This is a basic chutney that goes well with any Indian starter or meal.

Ingredients :

Tomato - 2 medium size
Coriander - 3-4 sprigs
Garlic - 4-5 cloves
Green Chili -1 or 2
Salt - to taste
Dry mango powder(Amchoor powder)- 1/4 tsp

Preparation :

In a blender, add all the ingredients and blend on low speed. The mixture should be coarsely blended, do not make a fine paste.

Serving Suggestion :

Enjoy it with my Moong Dal Paneer bites ...

Happy Cooking !!!

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Navratri Bhog

Navratri (nine nights) is a festival dedicated to the Hindu deity Durga ... This nine day long festival is celebrated in different ways all over India... For some it is a reason to feast on delectable dishes, and some observe fast. From Dandiya(folk dance) in Gujarat to big Durga Pandals in Kolkata, this festival marks the beginning of the festive season. Whatever be the way of celebration, the food is always special. 

It may sound weird, although there is restriction on what one can eat, the Falhari food(the food which people eat in fast) is far more delicious than the normal food. When we were kids, we would just keep fast, so that we could hog onto those yummy delights. 

After nine days of fasting, its feasting time. On the ninth day, special dishes(bhog ka prasad) are made and distributed. 

In traditional North Indian families, on this day, nine young girls are invited to the homes and treated as goddesses. Firstly, as a custom their feet are washed, then they are offered the specialy prepared food(bhog), then some gifts or money. 

  

The bhog generally comprises of  Kaale Chane(Black gram) , Kheer(Rice pudding) , Aloo tamatar Subzi(Potatoes cooked in tomato gravy) and Poori.

Here is the link to some of the recipes...

1. Kaale Chane

2. Kheer(Rice pudding) 

3. Poori

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Kaale chane (Black Gram )

Kaale Chane is a variety of chickpeas, slightly smaller in size and dark in color. It is also known as Black gram. In India, it is generally prepared for the eighth or ninth day Pooja of Navratri.

This is a good breakfast option because of its nutrition value. It is a rich source of  protein and fibre.

Ingredients :

Kaale chane - 1 cup
Salt - 1/2 tsp
Oil -1 Tbsp
Jeera (Cumin seeds) - 1/4 tsp
Haldi (turmeric) powder- 1/4 tsp
Amchoor (Dry mango) powder-1/4 tsp
Chat masala - 1/4 tsp
Green chili - 1
Coriander - few sprigs

Pre-Preparation:

1. Soak the kaale chane in 3 cups water overnight or for at least 3-4 hours.
2. Chop the green chili and coriander.

Preparation :

1. Rinse the soaked kaale chane with clean water .
2. In a pressure cooker, add the kaale chane, salt, turmeric and 1/2 cup water. The water should cover the chane completely. If needed, add little water depending on the pressure cooker.
3. Cook for 2-3 whistle on medium flame, and then for another 5-7 minutes on slow flame or until the chane are cooked properly. Do not open the cooker immediately, let it cool down .
4. In a wok, add oil and let it heat.
5. Once the oil is hot , add cumin seeds and green chili. Saute it for a min.
6. Add the kaale chane with the water(if some left in the cooker).
7. Season with amchoor powder and chat masala powder.
8. Cook on medium heat , till all the water is absorbed and the kaale chane is covered with the spices.
9, Sprinkle corinader and serve.

Serving Suggestion:

Serve it with a finely chopped onions and lemon slice.
Tastes best with Poori and Kheer.

PS: Since I was making it for navratri , I din't add onions . You can add 1 finely sliced medium onion to the oil and saute it  for a couple of minutes and then add the chane to the wok.

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Poori

Poori (Puri) is a puffed up Indian bread. It is unleavened (requires no raising agent) and is deep fried. It's a simple bread, made generally of whole wheat flour , small and is circular in shape. Although, there can be variation in the size and shape.

Typically, Pooris are made during festivals.(more so because they are not light on your waist... :) :)  )

Some basics will ensure a proper puffed up poori everytime.

Ingredients :

Whole wheat flour (Aata) - 2 cups
Salt - 1/4 tsp (optional)
Water - as needed
Oil - for frying

Preparation:

1, In a large bowl, take the whole wheat flour, add salt and mix.
2. Now add water, little by little and mix and form a stiff dough. Grease a dough with a little oil and set aside for 10-15 minutes.
3. Now, divide the dough in equal parts(small sized ball) and roll each ball in a circular shape.
4. In a deep frying pan, add oil and heat. The oil should be hot.
5. Add the rolled pooris one at a time , by gentlly pressing it with a slotted spoon.
6. When the poori puffs up, turn it over and cook on the other side till golden brown from both sides.


PS: For nice puffed up Pooris , it is important, that the dough is stiff and the oil is hot.

Serving Suggestion :

 Pooris taste best with Kheer , Kaale Chane , Halwa, Potato cooked in tomato gravy or any curry.

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Dhaniya Aloo

        Navratri (nine nights) is a festival dedicated to the Hindu deity Durga ... This nine day long festival is celebrated in different ways all over India... For some it is a reason to feast on delectable dishes, and some observe fast. From Dandiya(folk dance) in Gujarat to big Durga Pandals in Kolkata, this festival marks the beginning of the festive season. Whatever be the way of celebration, the food is always special. 

   

     It may sound weird, although there is restriction on what one can eat, the Falhari food(the food which people eat in fast) is far more delicious than the normal food. When we were kids, we would just keep fast, so that we could hog onto those yummy delights. This is the simplest one of the pack.

Ingredients :

Potatoes - 5 medium sized
Coriander powder - 1 Tbsp
Cumin seeds(Jeera) - 1 tsp
Red chili powder - 1/4 tsp
Green chili - 1
Rock salt (Sendha namak) - 2 tsp (salt to be eaten during fast)
Dry mango powder(Amchoor powder) - 1 tsp (optional)
Coriander - few sprigs
Oil/ Ghee - 1 Tbsp

Pre- Preparation :

1. Par Boil the potatoes and remove the skin .
2. Cut the potatoes in large cubes.
3. Finely chop the green chili and coriander.

Preparation :

1. In a pan, add oil.
2. One the oil is hot, add the cumin seeds and green chili . Let it sizzle for a minute.
3. Add the coriander powder and roast it for a minute.
4. Add the potatoes and mix well , so that the potatoes get coated with the masala(mix).
5. Season it with salt,red chili powder, and dry mango powder.
6. Add some of the chopped coriander(leave some for garnish).
7. Cook the potatoes on medium to high flame, stirring in between, till a nice reddish brown coat is formed on the potatoes.
8. Garnish with coriander and serve.


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Tutti Fruity Cake

Celebrated my daughter, Saesha's monthly birthday with this simple yet delicious vanilla cake. The cake is packed with nutty goodness and best part is that it doesn't require any additional icing or makeup ;)

I followed the  recipe of  Garima Sarolia Narera (a fellow member of a facebook group) . Like all her recipes, this recipe is also perfect and beautifully explained for any novice, to follow easily. Here is the link of her recipe.


Ingredients :

Maida - 1 cup + 1 tsp

Baking powder - 1 tsp
Eggs - 2
Powdered Sugar - 1 cup
Butter - 80 grams
Vanilla essence - 1 tsp
Tutti fruity- 1 cup
Almonds - 8 to 10
Milk - 1 Tbsp

Pre-Preparation :

1. Sliver the almonds.
2. Butter , milk and eggs should be kept at room temperature.
3. Preheat the oven at 180 C.
4. Grease a baking dish with butter and line it with baking /parchment paper.
5. Sift the flour and baking powder together at least thrice .
6. Coat the tutti fruity with the additional 1 tsp flour so that the nuts don't sink.

Preparation :

1. In a bowl, add the butter and sugar. Whisk it until the mixture becomes light and fluffy( 5-6 minutes using an electric blender). The mixture will turn white.
2. Add the eggs and whisk again.
3. Add the vanilla essence and whisk .
4. Fold in the flour and baking powder mix very lightly using a wooden spoon or spatula.
5. Add milk.
6. Add the tutti fruity and mix once.
7. Now pour the batter in a greased tin and sprinkle almond slivers on top.
8. Bake it at 180 degrees for 40 mins or until a skewer inserted in the centre comes out clean.
9. Let the cake cool completely before slicing.

Enjoy and  Happy Cooking !!!


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Falafel

Falafel - is an important element of the Middle-eastern Cuisine. It is basically a vegetarian deep fried snack in the form of a  ball or a patty . It's main ingredient is raw chickpeas (soaked overnight) or fava beans. Falafels can be served in many different variations... in a pita, in the form of salad , wraps or just as a fritter.

Ingredients :

Chickpeas - 1 cup (soaked overnight)
Onion - 1
Garlic - 3-4 cloves
Lemon juice - 2 1/2 Tbsp
Roasted Cumin powder - 2 tsp
Dry mango powder - 1 tsp
Red chili powder - 1 tsp
Green Chili - 1
Fresh Coriander - few sprigs
Semolina - 2 Tbsp
Dry Bread Crumbs -3 Tbsp
Salt - to taste


Pre-Preparation:

1. Soak the chickpeas overnight or for atleast 4-5hrs. They will approximately double in volume.
2. Finely chop the onion and coriander leaves.

Preparation :

1. In a food processor, add the drained chickpeas , garlic and green chilli and make a fine paste.

2. Transfer it to a bowl, add onion and coriander.

3. Add the spices , cumin powder, red chili powder and dry mango powder.

4. Season with salt.

5. Mix well, and add the lemon juice .

6. Part by part, add the semolina and bread crumbs until the mixture binds together.

    (You can adjust the amount of semolina and bread crumbs according to the consistency of the paste.)

7.Cover and keep the mixture for 10-15 minutes. 

8. Heat the oil for frying in a wok.(Make sure the oil is not too hot , otherwise the falafel will be uncooked from inside.)

9. Divide the mixture in equal parts , and make balls or patty or any desired shape.

10. Fry the shaped falafels in small batches on medium heat , until they are golden brown from both sides and cooked from inside. ( The falafels will become fluffy on its own if cooked at the right temperature.)

11. Take the falafels out on a kitchen towel to drain the excess oil.

Serving Suggestion:

1. Falafels are generally served with a hummus dip , but they go great with any green chutney or yoghurt dip.
2. As part of a green salad.
3. With pita bread .

PS : You can prepare the mixture beforehand and just fry them as and when required.

 Thanks a lot for visiting... <3

Enjoy !! and Happy Cooking !!!

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Cajun Spiced Potato

Cajun Spice is a mix of herbs. It includes salt, paprika, garlic powder,onion powder,thyme,black pepper,white pepper and oregano. It is a hot pungent spice mix, brownish red in colour and similar in size and consistency to seasoning salt.

My husband & I love this dish served in one of the leading table grill restaurants in India (Barbeque Nation). After one such visit, he asked me to replicate the dish for one our friend's dinner at home. I was a little sceptical in the beginning, as completely based on taste and look, its difficult to get the same dish. I took it as a challenge, and to my surprise I perfected it on the first try itself. My guests loved it and hubby said  "Its better than the restaurant one". 

Now its a regular item in my kitchen. So sharing with you all my recipe of BBQ nation styled Cajun Spiced Potato.

Ingredients :

Potato - 3
Rice Flour - 3 Tbsp
Water - 3 Tbsp
Salt - 1/2 tsp
Chili flakes - 1/4 tsp

Mayonnaise - 3 Tbsp

Cajun Spice - 2 tsp
Garlic paste - 1/2 tsp
Onion - 1 small
Coriander - few sprigs
Oil - to fry

Pre Preparation :

1. Slice the potatoes thinly, like wafers.
2. Soak the potatoes in slightly salted water.
3. Chops the onions and coriander finely.



Preparation :

For the batter:

•  In a bowl, mix the water and rice flour . The batter should be of dropping consistency, to be able to coat the potato with a thin layer of batter. If the batter is thick, add the water accordingly.
•  Season it with salt, 1/4 tsp Cajun spice and chili flakes.

Frying the potatoes :

• Remove the potato slices from the water and place them on a kitchen towel to dry. 
• In a wok, add the oil for frying. The oil should should not be too hot.
• Now dip the potatoes in the batter one by one and fry in the oil on medium flame. Make sure the potato is coated with a thin layer of batter evenly on both the sides. This is important to make the potato crispy.
• Once they are brown on one side, flip them and cook till they get an even tone on the other side .
•  Once cooked, take them out on a kitchen towel to absorb excess oil.

For the dressing:

•  In a bowl, mix together the mayonnaise, garlic and Cajun spice mix.

For serving :

•  In a plate, place the fried potatoes side by side. Drizzle the dressing on top of it. Then sprinkle the onion and the coriander on top of it.

PS : Drizzle the dressing on the potatoes just before serving , otherwise the potatoes will become soggy.

Enjoy and Happy Cooking !!!!

Thanks and Keep visiting my blog for more mouth watering recipes.....

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Oil free Low fat Creamy Grilled Chicken

Oil free low fat Creamy Grilled Chicken .... YES !!! You heard it Right !!! 
Its loaded with flavour and light on the waist !!!

This Chicken Preparation requires just two Steps :
     

                   - Marination  &   Grilling.










The Chicken is marinated in a hung curd based batter which gives it the creamy flavor. The most important aspect is the marination time. Ideally, it should be marinated overnight , if not so then for at least an hour, the more the better. Its makes the flavor seep in through the chicken.

The Grilling is done at a low temperature around 170 to cook the chicken evenly. Do not overcook the chicken otherwise it will not be juicy.

  

 Ingredients :

Chicken Drumsticks - 5
Hung curd - 3 Tbsp
Ginger Garlic Green chili paste - 2 1/2 Tbsp( take 10-15 cloves of garlic + 1 1/2 inch ginger + 1 green chili make a paste by adding 2-4 tsp water )
Turmeric powder - 1/4 tsp
Red Chili powder - 1/4 tsp
Salt - 1/2 tsp
Garam masala powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Chat masala - 1/4 tsp
Lemon juice -1 tsp (optional )

Pre- Preparation :

1. Make cuts or slits in the Chicken drumsticks.
2. Mix all the above mentioned ingredients together except Chicken and lemon juice and make a marinade.
3. Marinate the chicken in the marinade and keep it overnight in the refrigerator or for at least an hour. It enhances the flavor. 
4. The Chicken should be brought at room temperature before grilling.

Preparation :

1. Preheat the oven at 170-180 degrees.
2. Place the chicken on the grill rack and grill for 20-25 minutes or till the chicken is cooked..
3. Sprinkle some chat masala over the Chicken and drizzle some lemon juice and serve hot.

Serving suggestion :

1. Serve hot with onion rings  and green chutney.

Enjoy !!! and Happy Cooking !!!


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Moist Chocolate Cake

After a long gap of around a year... the most memorable one (my pregnancy and birth of my daughter) .. I am back to writing now... and best way to start ... My daughter SAESHA's 6 month bday...

I made this moist Chocolate cake with layers of chocolate ganache, whipped cream  and mango slices... topped with choco chips and mango dices... This is my first attempt at baking and icing a cake so kept it really simple....

 

This is a hassle free cake... just mix the ingredients and bake...

Ingredients for the Cake :

All purpose flour - 2 cups
Granulated white sugar - 2 cups
Cocoa powder - 3/4 cup
Baking powder - 1 tsp
Baking soda - 1 and 1/2 tsp
Salt - 1/4 tsp
Eggs - 4
Oil - 1 and 1/2 cup
Milk - 1 cup
Water - 1 cup
Coffee - 1 tsp(optional)
Vanilla extract - 2 tsp

Icing :

Whipping cream - 2 cups ( I used Rich's dairy free cream which is already sweetened so didn't require additional icing sugar ... if using unsweetened cream add icing sugar accordingly and then whip the cream)


Pre -Preparation :

1. Preheat the oven to 180 degree Celsius.
2. Sieve all purpose flour, coco powder , baking soda , baking powder and salt together.(preferably at least 3 times).
3. Mix coffee with water.
4. In a big bowl, take whipping cream (add icing sugar, if required ) and whip using a electric beater or hand whisk till soft peaks are formed. (around 6-7 mins using an electric beater on high ).
5. Grease the baking tin with butter and flour or use parchment paper. ( 2 greased tins can be used to avoid cutting the cake into layers)

Preparation for Cake :

1. In a bowl, add the sieved ingredients (all purpose flour, coco powder , baking soda , baking powder and salt ), sugar , eggs , oil , milk , water and vanilla extract. Mix lightly with a wooden spoon or spatula , just so the ingredients are incorporated well. The batter will be on the thinner side.

2. Pour the batter in greased tin ( if using two tins, divide the batter evenly ).

3. Bake the cake in the preheated oven at 180 degrees Celsius for about 30-35 mins . After 30 mins, insert a toothpick into the centre of the cake , if it comes out clean, cake is ready . If not , bake for a few more minutes. My cake took 34 mins .

4. Take the cake out of the oven and let it cool for 10 mins . Then invert the tin,slide the cake out and let the cake cool completely on a wire rack.

*The cake should be cooled down completely before icing.
  The cake can be kept in the fridge too. This helps in cutting the cake layers evenly without breakage.

Preparation for Icing :

1. Cut the cake horizontally into two parts.(if using 2 tins, omit this step).

2. Take a generous amount of whipped cream and put it in the centre. Then with the help of a palette knife , spread the cream evenly on this layer. Add mango ( or any fruit) slices on top of it.

3. Put the other cake layer on top of it, and press lightly, again spread a layer of whipped cream , coating the sides as well.

4. Keep it in the fridge for couple of hours, and then cover the cake with another layer of whipped cream . Smoothing it with the help of a hot knife.

5. Decorate the cake with mango dices, choco chips , chocolate shavings.




 * I used chocolate ganache as well in the layers. Will share the recipe of chocolate ganache in my next post... Till then .. Enjoy !!!!

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