October 21, 2014

Poha Chivda

The Deliciousness from all those lovely Indian Tea Time Goodies doesn't come without its share of calories, fat & loads of guilt later post indulgence. But we love those Farsans don't we?

This Poha Chivda that I have for you today scores relatively low on the calorie count, This involves no Deep frying, has about 2 tbsp of oil & It does not contain APF :) How better can it get?

Hope your Deepavali preparations are in full swing this year. I just recovered from a nasty case of flu & I am still resting.. I am going to give those deep fried goodies & sweets a miss this year, Wishing you all a cracker of a Diwali :)

Poha Chivda


You Will Need:
  • 2 cups Paper Thin Poha
  • 2 tbsp Raw Peanuts
  • 2 tbsp Raw Cashews
  • 4 tbsp Roasted Chana Dal
  • A handful of Curry Leaves
  • 8-10 Dry Red chilies - broken
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp powdered sugar
  • Salt as per taste
  • 2 tbsp oil

How To:

In a fairly wide heavy bottomed kadhai, heat oil. Splutter mustard seed. Add curry leaves & red chilies & fry for about 30 secs. Add peanuts & fry for a minute. Later, add roasted chana dal & fry for another minute, Add Cashews A fry for a minute more. Add turmeric powder, salt & sugar. mix well & fry on low flame for a minute or so until the peanuts are nice & croio

Add Poha & give it a good mix till it is coated with spices. Once donce, turn off the heat & allow it to cool. once cool, transfer into an air tight jar

It goes amazingly well with coffee or Tea !! Stores well for about 10 days.

August 12, 2014

Aloo Gobi Wrap

I love wraps. They are quick, to -go & non messy kinda food & not to miss the deliciousness. Wraps make a great lunch box/snack box option & they are a breeze to make if you have the filling ready.
Dry curries/subzis are a staple in most Indian households, and they make great fillings for wraps

Aloo Gobi Wrap

Aloo Gobi, Dry Chana Masala, Paneer subzis all make great fillings for Desi Version of a wrap. I had leftover Aloo Gobi & I used them to make these delicious Desi Wraps using wholewheat Phulkas. 
These Wraps make a great option for your kiddo's lunch box & you can cleverly sneak in vegetables if you kids are fussy eaters. 

You Will Need:

  • Phulkas ( Tortilla/Naan will also do )
  • 4 tbsp leftover Aloo Gobi ( Recipe for Aloo Gobi Here )
  • 1/2 onion - thinly sliced lengthwise
  • 1 tsp butter
  • A few lettuce leaves

How To:

Warm the phulkas slightly to soften them, if you have made them beforehand. Spread a little butter evenly. Spread lettuce leaves.  Scoop about  2 tbsp of Aloo gobhi  in the center. Add sliced onions on top. 

Tightly roll phulkas & secure with a toothpick or roll using a paper napkin towards one half of the wrap, so that it holds the wrap tightly. 

Serve Immediately. If Serving later, warm them for a few seconds in the Microwave Oven.

NOTE:

  • Make sure the filling is dry else the wrap will get soggy in no time
  • You can use Tortillas, Parathas, Theplas. Naan, Kulchas or even Rotis to make wraps. I used Wholewheat Phulkas for a lighter & a healthier version
  • Instead of Butter, you can spread a thin layer of green chutney, cream cheese, tomato ketchup or Hummus. 
  • You can also make miniature Wraps & serve them for Tea 
  • If using toothpicks, make sure you remove them before eating

July 29, 2014

Spaghetti in a Super Quick Tomato & Cashew Sauce


I didn't intend to take such a long break from blogging but juggling hazaar things with an active toddler is by no means an easy task. Whenever I take a look at some of my favorite blogs/cookbooks or even food shows, I realize, how much I miss food photography & blogging. I do plan to work on that soon. 

Pasta is not my Dad's favorite dish but this post is for him because every time I visit him, he makes it a point to ask me about my long forgotten blog. And Every Single time, I make a mental note to come back home & then it never happens. He asked me the very same question last evening so this afternoon  I made this simple pasta for lunch & quickly did all the photography & the recipe is here. 

Thanks Dad, for being the first one to read my posts, every single time :)

Ok so, Pasta does feature in my list of comfort foods. And, this super quick sauce made with tomatoes & cashews is my go to recipe. I picked up the recipe from VeganYumYum many moons ago & it has been a favourite since then.



Spaghetti in a simple Tomato Sauce with Red Peppers & Olives


The sauce uses very few ingredients that are easily available in the pantry & is very very quick to whip up. The weather in Bangalore is at it's awesome best currently & the weather does demand for a bowl of  nice & creamy pasta 


You Will Need:

1 Packet Spaghetti 
3 large ripe Tomatoes
1 tbsp tomato puree
4 cloves of Garlic
A handful of cashews
1 tsp cracked pepper
Salt as per taste
Black Olives
1 red  Bell pepper - diced
Fresh Parsley or Basil for garnish
1 tbsp Olive Oil 

How To:

Bring a large pot of salted water to boil & cook paste according to package instructions. While the pasta is cooking, Add roughly chopped tomatoes, garlic, tomato puree, garlic & cashews in a blender & blend until smooth. 

In a heavy bottomed pan, Heat olive oil  & saute diced peppers for a couple of minutes. Later, pour the sauce from the blender into the pan. Add some salt & let it simmer for about 5-6 mins, stirring occasionally. Add some water or milk  to get the desired consistency, if the sauce thickens too much

Once pasta is cooked, drain water & set aside. Add drained pasta into the pan, add some freshly cracked pepper & olives. Add chopped Basil or Parsley ( I used parsley) & toss to coat

Serve Immediately 

Note:

  • Replace Spaghetti with any other pasta of your liking
  • You may replace cashews with almonds or even fresh cream
  • Use whole Wheat Spaghetti for a healthier option


April 8, 2014

Raw Mango Dal

This space has been silent for a very long time, much longer than intended. I haven't got my blogging mojo back as yet but I will still manage a post once in a while. Also,it's been so long since I wrote something, I have a major writer's block & I seem to have nothing much to say :)

Summer is here & so are the Mangoes. And along with it comes loads of mango based dishes. This Raw Mango Dal is easily one of my favorite summer recipes.

Raw Mango Dal 

My Neighbour makes a killer Mango Dal & this recipe is hers. I have of course tweaked it a little to suit outr taste buds. The only change I have made is the addition of garlic which in my opinion takes this dish to a different level


DSC_1047


How To:

Peel the skin & dice the mangoes & set aside. Pressure cook Toor Dal with a tsp of cooking oil & turmeric along with diced mangoes. Let the pressure drop. once cool, give it a gentle mash. Add 1 cup of water, red chilli powder & some salt & bring to a boil. Add more water if required to bring it to a pouring consistency. Simmer on low flame for 5 mins.

Heat Ghee in a small pan. Temper with cumin seeds along with chopped garlic & dry red chillies. Pour over dal & garnish with fresh coriander before serving.

Serve with warm steamed Rice.  

February 12, 2014

Matar Paneer | Cottage Cheese & Fresh Green Peas Simmered in a Tomato Based Gravy

I've been making good use fresh green peas this season. A little bit of peas goes into everything we cook these days. Yesterday's dinner was this quick Matar Paneer made with Homemade Paneer & Fresh Green Peas. 

Matar Paneer

I haven't used Cashews or fresh cream to make this gravy rich. But you may feel free to use them

You Will Need
  • 200g Paneer/Cottage Cheese
  • 1 cup Fresh Green Peas
  • 1/2 cup Tomato Puree
  • 1 medium sized carrot
  • 1 big onion
  • 1 tsp Red chilli powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1/4 tsp turmeric powder
  • 1 tsp Kasuri Methi
  • 1/2 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • Salt as per taste
  • 1 tbsp cooking oil
  • Fresh Coriander for garnish
How To:

Dice Paneer into cubes & immerse them into luke warm water for about 10 mins. Drain & set aisde. Make a paste of onions along with all the dry powders. Boil/stream carrot & make a paste.

In a kadhai/heavy bottomed pan, heat oil. Add cumoin seeds & ginger garlic paste & saute for a few seconds. Add the onion paste & turmeric; fry for a couple of mins. Add tomato Puree, carrot paste some salt & green peas. Simmer for about 5-8 mins until oil separates & the green peas are tender. Add some milk or water to bring the gravy to the right consistency, Add paneer cubes & give them a gentle mix. Chech for salt & simmer for about 5 mins. Transfer to a serving bowl & garnish with fresh coriander.

Serve Warm with Rotis/Phulkas/Jeera Rice or even Peas Pulao. Enjoy !!!

December 27, 2013

Smoky Black Bean Soup


I know I am too late to be wishing Merry Christmas but all the festivity is still in air & I hope everyone's enjoying the holiday season. We haven't been able to take off due to some work commitments & also that Kedar is still small we have to think twice before any plans are made. But we are enjoying some quite time at home.

I haven't baked much this season apart for the Masala Biscuits I made over the last weekend to go with some chai, I have been eating this really yummy Plum Cake that the husband bought from the bakery in his office campus. Yumm de Yumm I tell you.

The weather in Bangalore is Brrrr right now which makes it perfect for a nice Soup like this. Full of flavor & packed with a punch. This was what I made on Christmas Night & we enjoyed it with some nice garlic bread.


You Will Need:

  • 1 cup Black Beans - soaked overnight or for a min of 6 hrs
  • 1 onion - chopped
  • 2 large tomatoes
  • 3-4 cloves of garlic -  finely chopped
  • 1 bell pepper - chopped I used half a red & half a yellow
  • Salt as per taste
  • 2 tbsp salsa - I used store bought
  • 1/2 tsp cumin powder
  • 1/2 tsp dried oregano
  • 2 tsp cooking oil
  • Fresh Parsley for garnish
  • 2 1/2 cups or more of Vegetable stock
How To:

Pressure cook black beans until tender. Allow it to cool & mash with a potato masher & set aside. Over a gas flame, fire roast the tomatoes until cooked. Fire roast the onion as well. once cool, blend into a smooth paste.

Heat oil in a soup pot, add chopped bell peppers, garlic, cumin & oregano & saute until the bell peppers are tender. Add black beans, 2 1/2 cups of vegetable stock or water, salsa & some salt. Add the onion & tomato paste as well & Bring it to a gentle boil while stirring at regular intervals. simmer for about 6-8 mins. 

If you find the soup too thick add some more stock or water to adjust the consistency. Pour into individual soup bowls & garnish with Parsley & serve Hot with a crusty bread

NOTE:

  • Use Canned Black Beans to save cooking time
  • Since Salsa already has some salt, go easy on salt 

November 28, 2013

Peanut Butter Garlic & Tofu Noodles

Peanut Butter was not a rage in India at least when I was growing up. My only memory of Peanut Butter was when my cousins from the US would bring a huge bottle on their annual visit since it wasn't available here. I remember not being too fond of it then.

Now that everything is available everywhere these days, Peanut Butter became availabe in India too & a lot of people here  have develop a fondness for it, including yours truly.

Last week, I had the opportunity to attend a workshop on the Health Benefits of Peanut Butter by Dr. Swarupa Kakani sponsored by Sundrop Peanut Butter, AgroTech Foods Limited.  

Here's some interestimg Trivia provided by Dr Kakani.

  • Peanut Butter was invented in 1890 as a super food to build up starving people 850 nuts are required to make 18oz of peanut butter- that's even more than in your family tree

  • 850 nuts are required to make 18oz of peanut butter- that's even more than in your family tree!

  • Americans eat around 800 million pounds of peanut butter every year. It is good enough to cover the floor of the Grand Canyon
  • Almost half of peanut crop produced in the US is used to make peanut butter
  • Peanut butter contains 80% of good unsaturated fat, which also lowers cholesterol
  • According to Harvard researchers, women who regularly consume peanut butter and nuts have a reduced risk of Type 2 Diabetes compared to those who don’t.

  • Peanut butter has high contents of monounsaturated fats, which can help reduce levels of bad cholesterol. It is also completely devoid of trans-fats and cholesterol.

  •  It also has good contents of fibre (5g/100g); folates; and resveratrol, a component reputed to be anti-inflammatory and anti-carcinogenic
  •   Peanut Butter is vitamin-packed with thiamine (vitamin B1), riboflavin (vitamin B2) niacin (vitamin B3) and vitamin E. It is also naturally mineral-rich in copper, magnesium, potassium and zinc

  • Peanut butter provides same benefits as derived from consuming nuts such as lowering risk for coronary heart diseases and diabetes

  • Peanut Butter has high levels of protein (25g/100g), contributing significantly to higher physical endurance and muscle development.

Garlic &Tofu Noodles 3


We were shown some easy to do recipes by the Chef, One being the Peanut Butter Smoothie which is a great after workout drink & another one was a fun apple open sandwich with a generous coating of peanut butter topped with muesli. 

We got to take home a bottle of Sundrop Peanut Butter & the first thing I did was to eat it by the spoonfuls. And before I finished off the entire jar, I did make the smoothie & it was yumm. 

The next thing I tried was the Peanut Butter, Garlic & Tofu Noodles and I am going to share the recipe with you today.

Garlic & Tofu Noodles 2 


 You Will Need:

  • 1/2 a packet of regular noodles
  • 200g Tofu - drained & diced into cubes
  • 2 tsp finely chopped garlic
  • 3 tbsp Sundrop Peanut Butter
  • 1 tsp chilli flakes
  • Salt as per taste
  • 2 green chillies
  • 3 tsp cooking oil
  • 2 tbsp chopped spring onions

How To:

Cook Noodles as per package instructions. Drain & set aside

In a large skillet, heat some oil. add chopped garlic & green chillies, saute for 30 secs. add tofu, some salt & saute for about 2 mins.

Throw in the noodles, peanut butter & a little bit of oil. Give it a gentle mix until the noodles get coated with peanut butter. Add chilli flakes & check for salt. Give it a gentle stir again.

Transfer to a serving bowl, Garnish with spring onions & serve warm


Garlic & Tofu Noodles 1

Peanut Butter lends a very nutty taste to the noodles & I was in love with the flavor. Next time around, I plan to make a salad dressing using peanut & I am sure it will be yummy ...

Peanut butter is an ideal breakfast option to meet daily protein requirement for people across all age group and is a healthy and tasty way to become strong. Now that Sundrop  has launched Peanut Butter in India, you don't have to hunt for it in huge supermarket. It will be available just about anywhereSundrop peanut butter is available in two flavours – Regular and Honey Roast in Creamy and Crunchy variant, . They also plan to lunch a slightly spicier version shortly to appease the Indian palate. So, do watch out for it !!