Kerala Beef Fry (Ollarthiyathu)

This is the first time I'm making Kerala Beef fry,thanks to a generous family friend,who e-mailed this authentic recipe to me yesterday!The beef is cooked with a beautiful combination of aromatic whole spices and stir fried with onions/shallots,curry leaves,green chillies and coconut slices.I love how the coconut slices add a nice crunch,and imparts a really nice flavor to the dish.

Recipe Source : Jacob George (Thank you Uncle for this recipe!)

Ingredients 

• 2.2 lbs (1 kg) Beef-tender meat cut into 1 inch pieces

Marination

• 1 and half tablespoons -Chilly Powder
• 1/2 teaspoon-Turmeric Powder
• 1 tablespoon-White Vinegar
• Salt to taste

Method for Marination

1. Clean and wash the cubed beef pieces,pat dry with a paper towel.
2. Add  the chilly powder,turmeric powder,white vinegar and salt to the beef cubes.
3. Allow the meat to marinate for 30 minutes.(If you are pressed for time keep the marinated meat in the refrigerator for 10 minutes)

Ingredients for cooking the Beef

• 2 Onions sliced  or 200 grams= 3/4 cup of shallots (shallots work the best,you can use onions,if you don't find shallots )
• 1 and half tablespoons- Red chilli powder (adjust to spice level)
• 1/2 teaspoon-Turmeric powder
• 1 and half tablespoons-Coriander powder
• 1 teaspoon-Pepper powder
• 1 inch Cinnamon stick (broken into two pieces or two small sticks)
• 1 Green Cardamon Pods1
• 1 teaspoon-Aniseeds
• 1 teaspoon-Fennel seeds
• 1 and half tablespoons-Ginger slices
• 1 and half tablespoons-Garlic slices
• 2 tablespoons of Coconut oil 
• Salt to taste

Method for cooking the meat

1. In a large pressure cooker or heavy based pot,add the coconut oil.
2. When the oil is heated,add 2 onions or shallots and saute them till they turn a golden brown color.
3. Add the ginger and garlic slices,and saute them till they are cooked.
4. Add the spice powders (chilly,turmeric,coriander powder and pepper powder)saute this for a quick minute.
5. Add the whole spices (cinnamon sticks,fennel seeds,aniseed seeds and cardamom pods).Saute this for a few minutes,till the oils separates.
6. Add the marinated beef cubes and add salt to taste and saute the meat and the spices till everything incorporates nicely.
7. Add enough water to cover the meat and pressure cook ( if your meat is tender you can cover the pot with a nice fitted lid and cook the meat for 15 to 20 minutes or until your meat is cooked,I pressure cooked my meat for 3 whistles)

For frying the meat

• 2 Onions or 200 grams of Shallots ( 3/4 cup)
• 4-5 Green Chillies-slit ( adjust to taste )
• 1 cup of sliced coconut
• 20-30 Curry Leaves
• 2 tablespoons of Coconut Oil
  
  Method for making the beef fry 
  
  1. In a wide based pan,add the coconut oil. 
  2. When the oil is heated, add onions,and saute the onions to a golden brown color.
  3. Add the green chillies,coconut slices,curry leaves and saute these to a nice golden brown color.
  4. Add the cooked beef to this mixture ( add a teaspoon of oil and leave it on the heat)
  5. Stir fry this,stirring once in a while for five to ten minutes .
  6. Add salt if needed,and the water in this dish should have completed evaporated.
  7. This dish tastes the best the following day,as the meat absorbs all the spices really well.
  8. This dish is a good appetizer,can be eaten with rice or any Indian flat breads.

Turkey Salad with Cranberry Dressing.

I love thanksgiving leftovers,there's a ton of meals that can be made with leftovers,I love making turkey omelets,turkey soups,sandwiches,and salads.This salad is made using the leftover turkey and for the dressing I used the homemade cranberry sauce and added olive oil balsamic vinaigrette and made a cranberry dressing!

For the Salad

• 2 Cups of Spinach ( Sliced lengthwise,I used organic baby spinach leaves)
• 1 Small Apple ( sliced)
• Left over turkey slices ( you can use as much or as little as you like)
• A handful of pecans

For the dressing

• 1 Cup of Cranberry Sauce (I made my cranberry sauce at home,it was very chunky and thick)
• 1/2  cup of Olive oil Balsamic Vinaigrette (adjust to taste)
• 1/4 cup of water (to make the dressing thinner-adjust to desired consistency)

1. I added a cup of cranberry sauce,balsamic vinaigrette and water in a blender and gave it a quick pulse or two until all the ingredients were incorporated.
2. Add the dressing to you salad and enjoy!

Kichidi(Rice,Lentils and Spinach)

Hope everyone had a wonderful thanksgiving.We had a nice quite one this year,as a few of us were under the weather,and are now on the road to recovery after a few bouts of cold and sore throats!

The holiday season calls for rich decadent meals and after a few meals like that we crave simple comfort food,and nothing is more satisfying to us than a steaming cup of kichidi and a dollop of ghee.Kichidi is a rice based dish;the rice and lentils are cooked together along with aromatic whole spices and a good serving of vegetables of your choice (I added spinach in this one!).

Recipe Source : My Mother-in-law

Ingredients

• 2 cups of Basamati Rice
• 1 cup of Lentils ( I used masoor dhal,you can also use the small spilt yellow dhal)
• 1 and 1/4 cups of Spinach (tightly packed,I used frozen chopped spinach,you can use vegetable of your choice,carrots,peas or potatoes)
• 2 Large Onions(sliced)
• 1 tablespoon of ginger-garlic paste
• 2 green chillies (slit,add more if you like it spicier,adjust to spice level)
• 1 inch Cinnamon stick
• 4 cloves
• 6 Green Cardamom pods
• 1/2 teaspoon turmeric powder
• 1 teaspoon of cumin seeds
• 2 tablespoons of ghee or oil of your choice
• 4 cups of hot water
• Salt to taste

Method :

1. Wash the basamati rice in couple of changes of water.(drain all the water,from the rice and set aside)
2. Wash the lentils in couple of changes of water and drain all the water.
3. Heat a heavy based pan,add two tablespoons of ghee,when the ghee is heated add the cumin seeds,and they will sizzle.
4. Add the whole aromatic spices (cinnamon,cardamom and cloves) and fry this for a quick minute.
5. Add the sliced onions and saute them till they become translucent.
6. Add the ginger and garlic paste and saute this till all the raw smell goes away.
7. Add the green chillies,saute for another minute.
8. Add the turmeric powder,add rice and fry the rice for a quick minute
9. Add your lentils and fry this for another minute.
10. Add the vegetables,I added frozen spinach,sauted it for another quick minute.
11. In another pot boil 4 cups of water.
12. Add 4 cups of hot water to the rice,lentil and vegetables,add salt and taste the water,it should taste a little salty.
13. Cover the pot with a fitted lid and cook for 15-20 minutes till all the water has evaporated and the rice is cooked.( stir once in between)
14. When the rice is cooked you can add a dollop of ghee prior to serving,enjoy the kichidi with your favorite curry,our favorite combination is kichidi and meatball curry,click here for the recipe: Meatball Curry (just the way my mother-in-law makes it!)
    
    I'm taking part in the Cooking with Seeds (CWS)-Rice event,hosted by The Big Sweet tooth,here
 

 

Quinoa Salad

Quinoa (pronounced keen-wah) is such a versatile ingredient.I love using Quinoa in different forms,my favorite use of quinoa is in salads,it adds a little texture and I like that you can get creative with it,by adding your favorite add ins!

I had an abundance of apples,pomegranate seeds and pecans at home,I wanted to incorporate all these ingredients and make a simple meal.I like the simplicity of this dish and this would be a perfect side for the Summer BBQ's.

Ingredients:

• 1/2 cup uncooked quinoa
• 1 small Apple (diced)
• 1/4 cup Pomegranate Seeds
• 1/4 cup of Raisins ( you can use craisins instead of raisins) 
• A handful of Pecans (chopped)

Dressing

• 2 tablespoons of Honey ( I used raw organic honey-adjust to desired sweetness level)
• 2 tablespoons of Olive Oil
• 1 tablespoon of lemon juice
• Salt to taste

Method :

1. Take 1/2 cup of uncooked quinoa,wash it with a couple of changes of water.
2. Drain all the water.
3. Add 1 cup of water,a little salt and 1/2 tablespoon of olive oil in a Pot.( you can add your favorite broth too and cook the quinoa in broth if you like)
4. Bring the water to a boil,once the water reaches a boil add your quinoa.
5. Cook this on medium-low heat covered,till all your water evaporates and the quinoa is cooked.
6. Once the quinoa is cooked,spread the hot quinoa on a tray or big plate and let it cool down.
7. Add the diced apples,pomegranate seeds,raisins or craisins and pecans to the quinoa.
8. To make your dressing mix olive oil and honey till they are both combined,then add the lemon juice and mix well.Add salt to taste and pour this dressing over the salad.

Tip :

• If you like more dressing,you can add your favorite dressing to it,my favorite dressing is the organic lemon seasame dressing and I love adding that to my salad!

Meatball Curry

Meatball Curry is our household favorite dish,the homemade meatballs take this curry to the next level.Making the meatballs is definitely a labor of love,and totally worth it!

My grandmother makes this curry with her sweet pulav rice and my mother-in-law makes meatball curry with her kichidi pulav,and they both are a delicious combination.Every year for my husband's birthday I make meatball curry and kichidi pulav and that's his favorite comfort food.

Ingredients :-

1lb Ground Meat (use meat of your choice)

To be ground :-

• 1 small Onion
• 2 Green Chillies ( adjust to spice level)
• 1 inch Ginger
• 6 Flakes of Garlic
• 6 Mint leaves
• 8 tender stalks of Cilantro Leaves
• 1/2 teaspoon garam masala powder
• 3 Dried Red Chillies or 1/2 teaspoon Chilly Powder
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/4 teaspoon Pepper powder or 6 Pepper Corns
• Salt to taste

Method (to make meatballs)

1. Heat a teaspoon of oil and  saute the onions till they are translucent.
2. Add the ginger and garlic and saute till they are cooked.
3. Add the fresh herbs,green chillies and the spice powders and all the ingredients included in the "to be ground" section,and cook it till the spices are nicely cooked.
4. Once cooked,Grind the cooked ingredients without adding water (if it does not grind,add a tablespoon of water) to a fine paste.
5. Add this ground masala to the ground meat and mix it well.
6. Take a little quantity of ground meat and make tight meatballs,as big as a lemon and keep aside.

Ingredients for the curry :

• 1 Large Onion (finely chopped)
• 1 Medium Ripe Tomato (finely chopped)
• 2 Green Chillies (adjust to spice level)
• 1 inch Ginger (finely chopped)
• 6 Flakes of Garlic (finely chopped)
• 12 Mint leaves (if using tender stalks add only 6)
• 12 Stalks of tender Cilantro Leaves
• 6 Curry Leaves
• 1 inch Cinnamom
• 4 Cloves
• 2 Green Cardamom Pods 
• 1/2 teaspoon Chilly Powder
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 2 teaspoon Corriander Powder
• 1/4 teaspoon Pepper Powder
• 1/4 teaspoon Garam Masala Powder
• 1/4 cup of thick Coconut Milk
• Salt to taste
• 1 Tablespoon of Oil
• 1 and half cups of water

Method for making the Meatball Curry:

1. Heat one tablespoon of oil in a heavy based pot on medium heat,when the oil is heated,add the whole spices (cinnamom,cloves and cardamom) Saute the whole spices for a minute.
2. Add the Curry leaves and saute for a quick minute.
3. Add the chopped onions and saute them till they become translucent.
4. Add the chopped ginger and garlic,and saute this till the raw smell is gone.
5. Add the fresh herbs (cilantro and mint leaves).Saute this for another minute.
6. Add the tomatoes and salt to taste.
7. Add all the spice powders (chilly,turmeric,cumin,coriander and garam masala).
8. Saute this mixture,till your powders are cooked (saute this for a good 5 minutes).If the mixture sticks to the bottom of your pot,you can add a little water and continue to cook. (I usually like to transfer this masala in the blender and make a fine paste and then transfer it back to the pot,this is an optional step)
9. In another pot,boil a cup and half water.Once it is boiled,add the water to the masala.
10. Add your meatballs one by one to this curry,make sure your meatballs are far apart and do not use a ladle or spoon,or stir the curry when you add your meatballs,otherwise your meatballs will break or mash)
11. Cover your pot with a fitted lid and cook your meatballs in the curry for a good 15 to 20 minutes,until your meatballs have cooked.(to check whether your meatball is fulled cooked,take a meatball and cut it open,if its brown on the inside its cooked fully,if you see any pink spots,it needs to cook more)
12. Once the meatballs have cooked,add 1/4 cup of coconut milk,bring it to a boil and turn off the heat.
    
    Tip :
    
    • You can add potatoes to your curry,and boil them along with the meatballs.

Mutton Curry (Meat Curry)

This is my grandmother's simple mutton curry recipe,the meat is cooked
with mild spices and a ton of fresh herbs (cilantro and mint leaves).I love
the simplicity of this curry,the freshly ground masala adds to the rustic
taste,reminding me of home and home cooked meals!

Ingredients:-

• 1lb Mutton ( I used goat's meat)
• 2 Large Onions ( Sliced)
• 1/4 teaspoon Turmeric Powder

To be ground :-

• 2 Green Chillies (adjust to desired spice level)
• 6 Flakes of Garlic
• 1 inch Ginger (chopped)
• 4 Curry Leaves
• 10 Mint Leaves (I added tender stalks and the leaves)
• 12 tender stalks of Cilantro Leaves
• 1 teaspoon Chilly Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Pepper Powder
• 1 teaspoon Poppy Seeds
• 1 large ripe Tomato
• Salt to taste

Method:

1. Wash the meat,strain the water,pat dry with a paper towel.
2. Add turmeric powder and salt.Keep it aside.
3. Grind all the ingredients in the "to be ground section"to a fine paste.Remove the masala and add a little water in the blender and save the masala water.
4. Heat 1 tablespoon of oil in a wide based pressure cooker,when the oil is heated add the sliced onions and fry till they reach a nice golden brown color.
5. Add the meat and stir fry it for few minutes till it gets a nice sear.Stir it every once in a while so that it doesn’t stick to the pressure cooker.
6. Add the ground masala to the meat,along with the masala water,make sure the meat is immersed in the liquid,allow it to boil,and then cover and pressure cook until 4-5 whistles (till your meat is cooked)
7. Once the pressure cooker has been turned off and the pressure has been removed,you can open the cooker and turn it back on the heat and heat the curry on high if you want a thicker gravy.
8. Enjoy the curry with a cup of steaming hot rice or any Indian flat bread.

Meat Chops (Mutton Chops)

This is my mother-in-law's recipe and is fondly called Jolly fry! It is a simple recipe,with very little prep time and the end result is a finger licking dish!It is a fantastic side dish accompanied with a steaming cup of rice and a simple rasam or tomato saar.

 

Ingredients :
1lb of Mutton Chops (I used goat's meat,you can also use chicken,beef or meat of your choice)

For Marination:

• I tablespoon of Vinegar
• 2 tablespoons of Ginger and Garlic paste
• 1/4 teaspoon turmeric powder
• Salt to taste

For cooking the meat:

• 1 teaspoon pepper corns
• 4-6 small dried red chillies,broken into bits ( adjust to spice level)
• 1 inch piece of Cinnamom
• 4-5 cloves
• 2 green cardamom pods
• 1-2 small potatoes (peeled and chopped into chunks)
• 1 tablespoon of Oil
• 1 and half cups of water

Method :

1. Wash the meat and pat it dry with a paper towel.
2. Marinate the meat with vinegar,turmeric powder,ginger.garlic paste and salt and set aside for 30 minutes.
3. In a pressure cooker add oil,when the oil is heated add your marinated meat.Sear it,to a nice golden brown on all sides.
4. Add the whole spices ( cinnamon,cardamom and cloves).Give this a quick stir.
5. Add your pepper-corns and dried red chillies
6. Add 1 and half cups of water and pressure cook for 4-5 whistles (until your meat is tender)
7. Once the meat is pressure cooked,and the pressure cooker has cooled down,open the pressure cooker and add the potatoes and cook the potatoes in the meat broth.
8. Once the potatoes are cooked, turn the heat to a medium-high and saute the meat and potatoes until all the broth evaporates and you get a dry meat chops dish,your meat and potatoes do char a little bit,that enhances the flavor of the meat and potatoes.

Apple Cake

The first time I had apple cake was at a friend's house,and it was delicious.I came home thought about the cake,talked about the cake and also dreamt about the cake,yes it was that good! This is a very simple recipe,with little prep time and the cake bakes in 30 minutes,I love the fact that its dairy free and I'm thinking of making this again over the thanksgiving holiday.

The cake batter is not like your typically batter,it is dense and you are going to need to really give it a good couple of stirs to incorporate all the ingredients.

Recipe Source :
Thanks to Nicole!
http://www.applerecipes.us/apple-cake.html

Ingredients:

• 2 cups diced apples
• 1 ½ cups all-purpose flour (I used whole wheat pastry flour)
• 1 cup sugar (you can add 1/2 cup,adjust to desired sweetness level)
• ½ cup vegetable oil
• 1 egg, beaten
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt

Method :

1. Preheat oven to 350°F. Lightly grease an 8-inch round cake pan.
2. Combine all ingredients in a large bowl; Mix all the ingredients till they are well incorporated.
3. Pour into prepared cake pan and bake until a toothpick inserted in the middle comes out clean, about 30 minutes.
4. Remove from oven and cool 15 minutes; remove from cake pan and cool completely.
   

Mutton Biryani (Rice and meat cooked with fresh herbs)

 Biryani is a rice based dish, the rice and the meat are cooked with whole aromatic spices and a lot of herbs mainly fresh cilantro leaves and mint leaves.The end result is a dish layered with flavor and aroma that will fill every room in your house!

My mother-in-law is the iron chef when it comes to making perfect biryani,
whether it is cooking for 2 or 20,she makes the art of making the perfect biryani seem effortless and easy! I've learnt a lot of my briyani making techniques from her and hope to achieve her perfection someday!

Every Sunday my mother made biryani,sweet raisin chutney and raita.The combination of the three was delicious.I have such fond memories of Sunday lunches and remember how everyone (including my grandparents) would gather round the table and it would be a nice lunch followed by an Indian movie.I'm trying to re-create the magic for my family and nothing compares to a good biryani!

Ingredients :

• 2 cups Basamati Rice
• 1 lb Mutton ( I used goat's meat,you can also use chicken)
• 2 big Onions ( finely sliced)
• 2 medium sized Tomatoes (finely chopped)
• 1 and half cups Cilantro leaves (finely chopped)
• 1 cup of Mint leaves (finely chopped)
• 2 to 3 tablespoons of Ginger-Garlic paste
• 6 Cloves
• 4 Green Cardamom Pods
• 2 Black Cardamom Pods
• 2 Cinnamon sticks ( one inch each)
• 1 Star Anise (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon Chilly powder
• 2 teaspoon Corriander powder
• 2 teaspoon Cumin powder
• 1/2 teaspoon Pepper powder
• 2 Green Chillies-Slit (add more if you want it spicier, adjust to taste)
• 3 tablespoons of Oil

Method :

1. Wash the rice with couple of changes of water and soak the rice and set it aside for 10-15 minutes.(Discard the water after 10-15 minutes)
2. Wash the meat,drain all the water and set it aside.
3. Heat 3 tablespoons of oil in a big pressure cooker.
4. When the oil is heated add all your whole spices (cinnamon,cardamom,
   cloves and star anise)Fry this for a minute.
5. Add the onions and saute them till they are translucent.
6. Add the garlic and ginger paste and saute till the raw smell of garlic and ginger is gone.
7. Add the mint leaves and the cilantro leaves and saute this mixture for another minute.
8. Add the green chillies ( adjust this to taste,I used two)
9. Add the tomatoes and salt and cook till the tomatoes become mushy.
10. Add the spice powers (chilly,turmeric,coriander,cumin and pepper to taste)
11. Saute this masala till its cooked well.
12. Add the meat and stir till the meat and the spices get incorporated.
13. Add enough water to cover the meat and pressure cook the meat for 4-5 whistles (my meat wasn't very tender so I needed to pressure cook it for 4-5 whistles,if you are using tender meat then you can pressure cook it for fewer whistles.If you are using chicken you need not pressure cook the meat)
14. Once the meat is pressure cooked,if there is excess gravy you can take out the excess gravy and leave only the meat pieces.
15. Add hot water to your gravy and make it 4 cups (this needs to be the consistency of water,so that your rice can cook evenly,by adding water to the gravy you are making a broth for the rice to cook in.This makes the rice flavorful)
16. Keep this broth aside,we will use it in a minute.
17. In a heavy based pan,or your biryani vessel add the meat and masala(I usually like to transfer my Meat and Masala to another heavy based pan,with a fitted glass lid,I like to peek and see how it is cooking,without having to actually lift the lid)
18. Add the rice and fry the rice for a minute with the meat and the masala.
19. Add the 4 cups of the  hot broth (that you made using the gravy)to the rice and meat and bring it to a boil (check for the salt by tasting the broth,the broth needs to taste a little salty)
20. Once it reaches a boil,lower the heat and cover the pan,with a fitted lid (do not pressure cook the rice)
21. Cook this till the water is evaporated and the rice is cooked ( will take approximately 20 minutes)
22. Stir in between once and cover and  cook (make sure the lid is fitted and does not let any steam out)
23. Serve it hot and Enjoy with a side of raita (cucumber salad)
24. Garnish with caramelized onions.
25. Garnish with fresh mint and cilantro leaves.(optional)
    
    Tip :
    
    • I also cook my biryani in my rice cooker (not a pressure cooker) and the time may vary depending on the brand and kind of rice cooker,If you are going to make it in the rice cooker,I usually stop cooking the biryani,when the rice cooker has 12 minutes left on it.(keep in mind,that my rice cooker and yours may not be the same)
    • If you want to make the biryani semi-homemade,instead of adding all the spice powders you can use half a packet or whole packet
      (depending on your spice level) of the mothers recipe biryani masala (or your favorite brand).
    • If you are using the packet,you still need to add the fresh herbs (cilantro & mint leaves),Onions,Tomatoes and the half the whole spices(cardamom,cloves,cinnamon)to give it that home-made,back home taste!
    • I know this is a really lengthy post,please feel free to message me if you have any questions!
      
      
      
      I'm taking part in the cooking with seeds (CWS)-event,hosted by The Big Sweet Tooth here.

      
      

Cardamom Chai (Cardamom Tea)

Cardamom has a unique taste,with an intensely aromatic,resinous fragrance.In South Asia green cardamom is often used in traditional Indian sweets and in Spiced Teas (Masala Chai). {source Wikipedia}

 We saw our first snow of the season yesterday,its the start of the winter and the long cold nights have begun.There is nothing more comforting than a hot cup of tea, to warm your soul and enjoy the beauty of the winter from the comfort of a

nicely heated home!

Makes two cups of Cardamom Chai (Tea).

Ingredients :

• 6 Green Cardamom Pods
• 2 Heaping Teaspoons of Tea Leaves
• 2 Cups of Water
• 1/2 Cup of Whole Milk
• Sugar to taste

Method :

1. In a sauce pan,add two cups of water and the cardamom pods.
2. Cover the sauce pan and bring the water to a boil.
3. Turn off the heat,add the tea leaves and cover your sauce pan (let the tea leaves steep for a nice long minute or two)
4. In another sauce pan or microwave heat your milk.
5. Add the heated milk to the tea.
6. Strain the tea using a  tea-strainer.
7. Add sugar to taste.Enjoy!
   
   Tip :
   
   • To make this tea a ginger-cardamom chai (tea),add 1 tablespoon of crushed ginger to the water,along with the cardamom pods and bring it to a boil,add your tea leaves,warm milk and strain.
   • For a more intense cardamom flavor,you can crush your cardamom pods,when you crush your cardamom pods,the skin and seeds will separate,add both the skin and the seeds to the boiling water.

Sweet Pulav ( Rice with Rasins & Cashewnuts)

My grandmother used to make sweet pulav on special occassions like Christmas,
Easter,Birthdays or when we had people over for a meal.We called it ghee rice at home and I have such fond memories of this rice dish.I associate ghee rice with my grandmother and her fantastic cooking.She would make this rice dish and her meatball curry and the combination of the two would always leave us wanting for more!

Ingredients :

• 2 cups of Basamati Rice ( wash,soak in water for 10-15 minutes)
• 1/4 cup of Raw Cashew-nuts
• 1/4 cup of Small Raisins 
• 2 inch piece of Cinnamon (broken into two pieces)
• 4 Cloves
• 6 Cardamom Pods
• 4-5 Flakes of garlic (peeled and slit)
• 3 Medium sized Onions (Finely Sliced)
• Salt to taste
• 1 & 1/2 Teaspoons of Sugar ( adjust to taste)
• 2 tablespoons of Ghee ( clarified butter)
• 2 tablespoons of Oil
• 4 cups of hot water

Method :

1. Strain the rice and discard the water that the rice was soaking in.
2. In a heavy based pot,add the oil and ghee,when hot add the whole spices (cinnamon,cloves and cardamom).Give it a quick stir.
3. Add the sliced onions and garlic flakes,saute till the onions are translucent.
4. Add the cashew-nuts and raisins and saute till the raisins swell up.( saute on medium low heat)
5. Add the rice,salt,sugar and give this a quick stir and fry the rice for a quick minute.
6. In another pot bring 4 cups of water to a boil.
7. Add the boiled water to the rice and stir.(taste the water,it should taste a little sweet and a little salty,add more sugar if you like it sweeter.)
8. Cover and cook on low heat till the water has evaporated and the rice is cooked. (this will take about 15 to 20 mins)
9. Enjoy this with a side of meatball curry,pepper chicken,mutton curry or your favorite curry!

Whole Wheat Banana Pancakes

I've had two bananas that were on their way to the garbage and I really wanted to salvage them.I researched my trusty friend the internet and found the William Sonoma banana pancake recipe, I switched some of the ingredients to make it my own healthy version and the verdict was 50-50!

My 6 year old is not a fan of bananas,so I thought I would sneak these pancakes in,he took two bites and asked me if I had added bananas in it!!! My two year old ate them loving every bite of it,so if you love bananas this one is a keeper!

These subtle flavored banana pancakes go really well with maple syrup.

 

Ingredients :

• 1 & 1/2 cups whole wheat flour ( I used the stone ground whole wheat flour)
• 2 tablespoons coconut sugar (or sugar or honey)
• 3 tablespoons of melted butter or coconut oil
• 2& 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 small, ripe banana, peeled
• 1 & 1/4 cups Vanilla Coconut  milk (or milk of your choice)
• 1 tablespoon white vinegar
• 2 eggs
• 1/2 teaspoon vanilla extract
• Maple syrup for serving 
• Sliced banana for garnishing

Method :

1. Add the tablespoon of vinegar to your milk and set aside and let it "sour".
2. In a bowl add your dry ingredients whole wheat flour,coconut sugar,baking powder and salt and mix them with a fork till they are well incorporated.
3. In another bowl mash the bananas with a fork,add the soured milk,eggs and vanilla extract and stir till they are well blended.
4. Add your melted butter to this mixture and blend it.
5. Add the wet mixture to the dry ingredients until it forms a batter.(add more milk if you find your batter to be too thick)
6. Heat your pancake pan on medium heat and spoon in 1/4 cupful of the batter.
7. Lower the heat to medium low (these pancakes brown really fast,I burnt my first)
8. When the tiny holes start to form,carefully slide the spatula and turn them over and cook them till they are golden brown on both sides. 
9. Enjoy these pancakes with a dollop of butter and maple syrup or honey!

Tendli Sukka ( Ivy Gourd)

Tendli Sukka is a traditional Mangalorean dish,and much loved by our family.  These little gourds are also known as baby watermelon, little gourd, gentleman's toes, tindora or sometimes inaccurately identified as gherkins.(source Wikipedia)

Tendli is usually eaten as a side dish,and pairs really well with a cup of rice and fish curry!

Ingredients :

• I lb of Tendli ( Sliced)
• 1 Medium Sized Onion (Sliced)
• 4 flakes of garlic (Sliced)
• 1-2 Green Chillies (adjust to taste)
• 4-5 Curry Leaves
• 3-4 Tablespoons of Coconut ( fresh or frozen)
• 1/4 cup of Raw Cashew-nuts ( a handful)
• 1 Teaspoon of Sambhar powder or vegetable powder
• Salt to taste
• 2 Tablespoons of Coconut Oil

Method :

1. Wash the Tendalis.cut the ends off.Cut them lengthwise,into four parts.
2. Heat 2 tablespoons of oil, when the oil is heated add the curry leaves and the green chillies.Give this a quick stir.
3. Add the Cashew-nuts and saute a quick minute (make sure they don't brown)-I had to skip the nuts,otherwise my kids would have eaten just the nuts and ignored the tendli!
4. Add the sliced onions and garlic,saute this till the onions turn translucent.
5. Add the sambhar powder and give this a quick stir.
6. Add the cut Tendlis and saute this for a quick minute.
7. Add salt to taste.
8. Add a 1/2 or 3/4 cup of water and cook these little gourds covered on medium heat (until cooked till your liking,I like to cook it until all the water evaporates,and the tendli are tender,not mushy)
   
   Tip :
   These little gourds do take a little while to cook,if your water evaporates and they are not cooked,add a little more water and cook till your liking.

Egg Curry

This is a simple Egg Curry recipe with a hint of coconut milk,its layered with mild spices, fresh cilantro leaves and the addition of coconut milk gives this curry a nice creamy texture.

Traditionally Egg curry is made with boiled eggs,I made this curry by gently cracking the eggs directly into the curry,the eggs boil in this aromatic curry,absorbing some of the flavor of the curry.

Ingredients :

• 4 Eggs
• 2 Small Potatoes
• 6  Tender Stalks of fresh Cilantro Leaves (finely chopped)
• 5-6 Curry Leaves (needed after grinding the masala,do not grind the curry leaves)
• 2 Medium Sized Onions (finely chopped)
• 1 Medium Sized Tomato (finely chopped)
• 5-6 Flakes of garlic (finely chopped)
• 1-2 Green Chillies ( adjust to taste)
• 1/2 Teaspoon Chilly Powder ( adjust to taste)
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Cumin Powder
• 1 & 1/2 Teaspoons Coriander Powder
• 1/2 Teaspoon Garam Masala Powder
• 1 Teaspoon Baffat Powder
• 1/4 Cup thick Coconut Milk
• 1 & 1/2 cups of water
• 2 Tablespoons of Oil
• Salt to taste.

Method :

1. In a heavy based pan,add one tablespoon of oil and heat it on medium heat.
2. When the oil is heated,add the chopped onions and garlic and saute till the onions are golden in color.
3. Add the chopped tomatoes,cilantro leaves,including the tender stalks and saute this mixture till the tomatoes are mushy.
4. Add the salt and the powders (chilli,turmeric,cumin,coriander,garam masala and baffat ) and saute this till the masala is cooked.
5. Turn off the heat and transfer this masala into the blender or grinder.
6. Grind this cooked masala in a blender,until its a fine paste (do not add water,if needed add very little water).Set this aside.
7. Turn the stove back on and add one tablespoon of oil to the heavy based pan,add your curry leaves,give the leaves a quick stir.
8. Add the finely ground masala and give this masala a quick stir.
9. Add the chopped potatoes.
10. Add 1 and half cups of water and bring this curry to a boil.
11. Lower the heat and add 1/4 cup of thick coconut milk and let this reach a simmer.
12. Gently crack the eggs into the curry ( do not stir the curry)
13. Cover the pan with a fitted lid and let the eggs cook completely.
14. Once the eggs have cooked,sprinkle the eggs with a little pepper.
15. Garnish the curry with fresh cilantro leaves.
16. This curry pairs well with the Pulav rice or Indian Flat breads.
    
    Tip :
    
    • Make sure to use thick coconut milk,I used the organic can of full fat coconut milk.

Stuffed Cucumber Cups

My two year old loves snacking on cucumber slices,and when I found this recipe in the Family Fun Magazine,I had to try it.This would make a fun eye-catching side or a healthy after school snack.

Ingredients :

• 1 English Cucumber ( about 12 inches long,ends trimmed)
• 1/2 Cup Hummus
• Finely chopped red bell pepper or tomato for garnish

Method :

1. Using a fork,score the sides of the cucumbers to create the decorative stripes (for my two year old,I peeled skin from the cucumber).
2. Slice the cucumber into 1/2 or 3/4 inch thick rounds.
3. Using a teaspoon or melon baller,scoop the centre of each slice.
4. Spoon 1/4 to 1/2 tablespoon of hummus into each cucumber cup.
5. Garnish each cucumber cup with chopped red bell pepper or tomato.

Peas and Carrot Pulav Rice.

Rice has a been a staple in our household growing up and the tradition continues.I feel nothing is more satisfying than a cup of steaming hot rice and dhal.My kids love this rice dish and I combined our rice with a simple coconut based egg curry,it was a big hit! (egg curry post coming soon)

Ingredients :

• 2 cups of Basamati Rice ( wash,soak in water for 10-15 mins)
• 1 cup of carrot & peas
• 1/4 cup of Raw Cashew-nuts (optional)
• 1/4 cup of Small Raisins (optional)
• 2 inch piece of Cinnamon (broken into two pieces)
• 4 Cloves
• 6 Cardamom Pods
• 4-5 Flakes of garlic (peeled and slit)
• 3 Medium sized Onions (Finely Sliced)
• Salt to taste
• 2 tablespoons of Ghee ( clarified butter)
• 2 tablespoons of Oil
• 4 cups of hot water

Method :

1. Strain the rice and discard the water that the rice was soaking in.
2. In a heavy based pot,add the oil and ghee,when hot add the whole spices (cinnamon,cloves and cardamom).Give it a quick stir.
3. Add the sliced onions and garlic flakes,saute till the onions are translucent.
4. Add the cashew-nuts and raisins and saute till the raisins swell up.( saute on medium low heat)
5. Add the carrot and peas and give this a quick stir.
6. Add the rice,salt and give this a quick stir and fry the rice for a quick minute.
7. In another pot bring 4 cups of water to a boil.
8. Add the boiled water to the rice and stir.
9. Cover and cook on low heat till the water has evaporated and the rice is cooked. (this will take about 15 to 20 mins)
10. Enjoy this with a side of pepper chicken,mutton curry,egg curry or your favorite curry!

Whole Wheat Pumpkin Pancakes.

Happy Halloween Everyone! I see pumpkins everywhere,our weekend was spent decorating pumpkins and I have already been dreaming of pumpkin pie.I researched the internet for everything pumpkin related and I loved the idea of making pumpkin pancakes for the kids.I alerted few of the ingredients from the original recipe and I had two very happy kids! This is a perfect fall breakfast.

Ingredients :

• 1 cup Vanilla flavored coconut milk ( or milk of your choice)
• 1/2 cup Organic Pumpkin Puree
• 1 Egg
• 1 Tablespoon Coconut Oil ( or oil of your choice)
• 1 Tablespoon Vinegar
• 1 Cup Whole Wheat Flour
• 1 and half Tablespoons of brown sugar
• 1 Teaspoon Baking powder
• 1/2 Teaspoon Baking soda
• 1/4 Teaspoon All spice powder
• 1/2 Teaspoon Cinnamon Powder(for a milder cinnamon flavor-1/4 teaspoon)
• A pinch of Nutmeg
• 1/4 Teaspoon Salt

Method :

1. In a bowl mix the coconut milk,pumpkin puree,egg,oil and vinegar.
2. In another bowl,combine all the dry ingredients,the whole wheat flour,brown sugar,baking soda,baking powder,salt,all spice powder,cinnamon powder and salt.
3. Combine the wet and dry ingredients together to form a batter. ( if you feel your batter is too thick,add a little more milk)
4. Heat a lightly oiled pan over medium heat. 
5. Scoop 1/4 cup of batter onto your heated pan and once you see bubbles forming,flip the pancake and cook to a golden brown color on both sides.
   
   
   Tip :
   

   • I didn't add vanilla essence,since I was using vanilla flavored coconut milk,if you use plain milk,you can add 1/4 teaspoon of vanilla flavor.

Tomato Saar (Tomato Soup)

The weather outside is nippy and as the winter draws closer, my grandmother's Tomato Saar is the perfect soup to combine with a cup of steaming hot rice.This is a traditional Mangalorean recipe and one that  frequented our dinner table a lot. I love the combination of the peppercorns and tomatoes,gives the soup a warm and comforting taste,especially on a cold day like today.

Ingredients :

• 3 medium sized  ripe tomatoes
• 1 medium sized onion (chopped)
• 1 green chilly slit
• 4-5  flakes of garlic ( sliced)
• 1 inch ginger (finely chopped)
• 5 tender stalks of cilantro leaves (finely chopped)
• 5-6 curry leaves
• 8 peppercorns
• 1/4 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chilli powder
• 1/4 teaspoon pepper powder
• A small marble sized piece of Tamarind soaked in water
• Salt to taste
• 2 tablespoons of Oil
• 1 and half cups of water

Method :-

1. Boil the tomatoes for 5 minutes and once they have cooled,discard the water,peel the tomatoes and run your fork through them and mash them.
2. In a heavy based pan,add the oil and heat the oil on medium heat.
3. Once your oil is heated,add the mustard seeds,once the seeds start to splutter add the curry leaves and green chilly.
4. Add the chopped onions,garlic and ginger.Saute this mixture till its golden brown.(make sure this mixture doesn't burn,keep stirring it constantly)
5. Add the tomatoes,pepper corns and salt,give this a quick stir.
6. Add the powders ( chilly,turmeric,cumin and pepper powder)
7. Add the tamarind juice ( adjust this to your taste,if your tomatoes are really sour,then you may want to cut down on the tamarind juice)
8. Add the cilantro leaves and saute this mixture for a quick minute.
9. Add a cup and half of water and let this soup simmer covered till it reaches a boil. (this mixture can simmer for a good 10 minutes)
10. Garnish with fresh cilantro leaves and enjoy with a steaming cup of rice.

Brinjal and Potato Sukka ( Eggplant and Potato)

This is my grandmothers recipe,and as a child whenever she made it,I would scoop out all the brinjal (eggplant) pieces and eat just the potato part of the dish.As an adult I have learnt to eat the eggplant part of the dish and absolutely love it!

This dish is prepared using the small eggplant and is layered with flavors of sweet and spices,and a relatively simple dish to prepare.

 

Ingredients:

• 3-4 Small Brinjal (Eggplant)-cut lengthwise
• 2 Small Potatoes-cut lengthwise
• 2  Medium sized Onions (sliced)
• 1 Green Chilly (slit)
• 5 Curry Leaves
• 1/4 Teaspoon Mustard Seeds
• 4 Flakes Garlic (crushed)
• 1 inch piece Ginger (finely chopped)
• 1/4 Teaspoon Cumin Powder
• 1/2 Teaspoon Coriander Powder
• 1/4 Teaspoon Chilli Powder
• 1/4 Teaspoon Turmeric Powder
• 1/4 Teaspoon Garam Masala Powder
• Marble sized ball of Tamarind ( add water to it and use 2 Tablespoons of the juice)
• I inch cube of Jaggery ( adjust to taste)
• Salt to Taste
• 4 Tablespoons of Oil

 Method :-

1. Heat the oil on a medium heat in your cooking pan.
2. When the oil is heated,add the mustard seeds,when they begin to spullter add the crushed garlic flakes.
3. When the garlic flakes begin to brown (they brown really quickly) add the curry leaves,garlic and ginger,saute for a quick minute.
4. Add the onions and green chilly saute for another quick minute.
5. Add the powders (chilli,turmeric,coriander,cumin and garam masala)
6. Add the potatoes and saute the potatoes for a few minutes( make sure you add your potato first,as this takes longer to cook than the brinjal)
7. Add the brinjal and salt to taste and give it a quick stir,make sure that the potatoes and the brinjal does not stick to the pan,keep stirring every once in a while.
8. Add the jaggery and the tamarind juice,give it another quick stir
9. Add a cup of water and simmer till the potatoes and brinjal are cooked to your liking.(this is a dry dish,allow the dish to come to a boil and the gravy will thicken)
10. Enjoy with a steaming cup of rice or parathas!

Parathas (Whole Wheat Indian Flatbread)

A Paratha is a flat bread that originated in India.Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough.Paratha can be round,square or triangular in shape. (source wikipedia).

Paratha is a traditional breakfast flatbread and usually eaten with spiced potatoes.It can be eaten with many other different side dishes too.The kids love to eat their parathas with sunny side up eggs,thats exactly what we did today and they were ecstatic! Parathas are not limited to being a breakfast dish,it can be consumed for lunch,dinner or even a snack.We paired our Parathas with left over mince(ground meat) and vegetables, for dinner and the combination of the two was delicious!

Ingredients :- 

• 2 cups Whole Wheat Flour
• 1 cup Warm water
• 2 Tablespoons of Oil
• Salt to taste

Method :

• Use a wide kneading bowl and mix the flour and salt.
• Use half the water and start mixing the dough and water.
• Add the oil to this mixture.
• Keep adding the water and knead to form a smooth dough ball.
• Cover and keep aside for 10-20 minutes.
• You can make lemon sized balls of the dough and set aside.
• Dust the wooden board and the rolling pin.

Step 1-Take the lemon sized ball of dough and flatten it out on the wooden board,dust the dough with a little flour and start rolling it out into a medium sized circle.
Step 2-Coat the circle with a drop of oil and fold the circle to form a half circle.
Step 3-Coat the half circle with a drop of oil and fold it to form a small triangle.
Step 4 -Shows the small triangle.
Step 5- Start rolling out the triangle with your rolling pin,and dusting the dough with flour to prevent it from sticking to the wooden board,till you get a medium sized triangle.
Step 6- Heat your iron skillet( or your frying pan) and fry the paratha on meduim till its golden brown in color,applying a drop of oil as needed.

Serve hot and Enjoy!

Mince with Mixed Vegetables (Ground Meat with Mixed Vegetables)

Mince is ground meat,could be any kind of ground meat and it is a dish cooked with a few spices and herbs.This meat dish,can be eaten as a side with rice and curry,or with Indian breads.I usually use left over mince in the kids sandwiches and they taste delicious.This is a simple dish to make and one that my kids really enjoy.

Ingredients

• 1lb of ground meat (turkey,chicken or beef)
• 2 tablespoons Oil
• 2 medium sized Onions (finely chopped)
• 1 medium sized  Tomato (finely chopped)
• 1 green chilly slit
• 5 cloves of garlic (finely chopped)
• 1/2 inch ginger (finely chopped)
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 3/4 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon baffat powder (if you like it spicer you can add 1 teaspoon)
• 1 cup mixed vegetables (I used frozen carrots,peas,beans and corn)
• 2 tablespoon cilantro leaves (finely chopped)
• 1 tablespoon mint leaves (finely chopped)
• 1/4 cup coconut milk (optional)
• Salt to taste

Method :

1. Heat the oil in a heavy based frying pan and saute the onions till they turn translucent.
2. Add the chopped ginger,garlic and saute for 2 minutes.
3. Add the slit green chilly and fry for a quick 30 seconds
4. Add the tomatoes,the chopped cilantro,mint and salt and saute till the tomatoes become mushy.(I usually add a little water to get my tomatoes really mushy)
5. Add the dry powders (chilly powder,turmeric powder,coriander powder,cumin powder,garam masala and baffat powder) and saute this masala for two minutes.
6. Add the mince (ground meat) and cook the meat and the spices together till everything is incorporated.Stir the meat every once in a while to prevent the meat from sticking to the bottom of your pan.Simmer the meat covered for 5-7 minutes.
7. Add the mixed vegetables ( you can use vegetables of your choice,I used a mixture of frozen carrots,peas,green beans and corn)
8. Cook the vegetables and meat covered for another 7-10 minutes till the vegetables are cooked to your liking.
9. Add 1/4 cup of coconut milk and let the mince cook for another 2 minutes.(we like our mince dry,so I cook it till all the liquid evaporates)
10. Garnish with Mint leaves.

Idli (Steamed Rice Cake)

Idli is a steamed rice cake and a traditional South Indian breakfast.I made my Idlis with left over fermented dosa batter. Idli is usually served with sambhar,coconut chutney and other side dishes.

Ingredients:

• 3 cups Dosa/Idli Rice (uncooked,raw rice)- 24 oz
• 1 cup Urad Dhal (spilt black gram)- 8 oz
• 1/2 teaspoon Methi seeds (fenugreek seeds)
• 2-3 tablespoons of cooked white rice 
• 2 tablespoons of beaten rice or poha (optional)
• Salt to taste

Method :

1. Wash and soak the dosa rice, urad dhal and fengreek seeds in plenty of water for 5 hours ( or overnight)
2. Drain all the water that the rice and dhal was soaking in overnight.
3. Grind the mixture to a fine paste using little water.
4. While grinding the mixture add 2-3 tablespoons of cooked white rice and salt to taste.
5. The consistency of the batter should be such that it thickly coats a spoon dipped in it. 
6. Keep the Idli batter aside in a warm, dark spot, covered with a muslin cloth, for 8-10 hours (if its the thick of winter,then it will take longer to ferment)
7. After this fermentation (your batter would have doubled,thats how you know that your batter has fermented).
8. Do not stir the batter (for fluffy Idlis,scoop the fermented batter from the side)
   
9. Place enough water in the steamer,and bring the water to a boil.
10. Grease each idli holder on the idli stand.
11. Pour batter into them ( 1/2 or 3/4th full) 

12.Steam the Idlis for 12 minutes.
13.Carefully remove the idli stand from the steamer and let it cool
14.Take a spoon and slowly slide the idlis from the stand and enjoy!

Step 1 - Fermented Batter
Step 2 - Batter filled 3/4th in the Idli stand
Step 3 - Steamed Idli ( after 12 minutes of steaming)

Tip :

• You can add active dry yeast if you want your Idli batter to ferment quickly.If you are adding yeast,the batter will ferment quicker than the natural fermentation process.(I follow the instructions on the bottle,which is stir 2 and 1/4 teaspoons active dry yeast into 1/4 cup warm water (100-110 degree F).To proof (foam) yeast,stir in 1 teaspoon sugar,let stand for 10 minutes.If mixture doubles in volume,yeast is active)
• You can also add 2 tablespoons of Beaten rice,while grinding the batter.

Dosa ( Rice Pancake)

Dosa is a fermented pancake made from rice and black lentils.This dish is popular in South India as well as other countries like Sri Lanka,Malaysia and Singapore (source Wikipedia)

This is a common breakfast dish and our absolute favorite.It it usually eaten with coconut chutney,sambar and potatoes,although can be combined with any combination of your choice.My kids like their dosa with honey and ghee.My husband likes his with chutney powder and ghee,so this humble pancake can be dunked in many different side dishes!

My two year old was being unusually picky about dinner(this can be eaten for dinner too!),although when she heard that I was making dosas she was at the dinning table faster than the speed of light.

Ingredients:

• 3 cups Dosa Rice (uncooked,raw rice)-24 oz
• 1 cup Urad Dhal (spilt black gram)-8oz
• 1/2 teaspoon Methi seeds (fenugreek seeds)
• 2-3 tablespoons of cooked white rice 
• 2 tablespoons of beaten rice or poha (optional)
• Salt to taste

Method :

1. Wash and soak the dosa rice, urad dhal and fengreek seeds in plenty of water for 5-8 hours (or overnight)
2. Drain all the water that the rice and dhal was soaking in overnight.
3. Grind the mixture to a fine paste using little water.
4. While grinding the mixture add 2-3 tablespoons of cooked white rice and salt to taste.
5. The consistency of the batter should be such that it thickly coats a spoon.
6. Keep the Dosa batter aside in a warm, dark spot, covered with a muslin cloth, for 6-8 hours (if its the thick of winter,then it will take longer to ferment.In winter you can set your oven to 250 degrees F,once it has heated turn the heat off and leave the batter in the heated oven)
7. After this fermentation (your batter would have doubled,thats how you know that your batter has fermented).
8. Give the batter a quick stir (add a little water if the batter is too thick)
9. Add a little oil on the dosa pan. Take a paper towel rub the paper towel all over the surface of the pan to grease.(or you can cut an onion in half and you can use the onion to grease the pan)The correct amount of oil is such that it is barely visible on the pan. 
10. Now turn on the heat/ flame at medium heat.
11. Gently pour one ladle of  this batter onto the center of the pan and move the ladle in concentric circles.
12. Cook the dosa on a medium heat until it is a light golden brown.
13. Remove carefully with a flat spatula and fold the dosa in half.
14. Serve the dosa with your favorite side dish.

Tips :

• You can add active dry yeast if you want your dosa batter to ferment quickly.If you are adding yeast,the batter will ferment in 2 to 3 hours.
• I follow the instructions on the bottle,which is stir 2 and 1/4 teaspoons active dry yeast into 1/4 cup warm water (100-110 degree F).To proof (foam) yeast,stir in 1 teaspoon sugar,let stand for 10 minutes.If mixture doubles in volume,yeast is active.
• Once the yeast added batter ferments,make sure you do not let this batter sit out too long,otherwise it will sour.
• You can also add 2 tablespoons of Beaten rice while grinding this batter.

Paleo Mug Cake

This is a perfect one person dessert or a quick after school snack.I found this recipe on the internet while searching for Paleo Mug Cakes.My little boy thought this was delicious.I ate my mug cake with a dollop of chocolate coconut milk ice-cream and it tasted divine.I like the fact that this is a flour-less cake and that it can be made in under 3 minutes!

Ingredients:

• 1 small ripe banana
• 1 1/2 Tablespoons almond butter(or any nut butter)
• 1 egg
• 2 heaping Tablespoons cocoa powder
• 2 teaspoons Maple Syrup or Honey
• A handful of walnuts 

Method:

1. In a microwave safe mug mash the banana with a fork into a smooth puree.
2. Mix the almond butter, egg, cocoa powder, and the maple syrup or honey until it forms an even batter(mix well with a spoon)
3. Fold in walnuts into the batter(make sure that this batter is not more than 2/3rds level of the mug,because it will expand in the microwave).
4. Microwave on high for 2 and 1/2 minutes until the centre is set.
5. Carefully remove the mug from the microwave (the mug is going to be really hot)
6. Enjoy!
   
   Tip :
   • You can add chocolate chips or other mix ins to the batter if you like.
   • This is a 2 minute mug cake,so doesn't compare to the 2 hour baked cake,this mug cake tastes good when accompanied with ice cream!

Chickpea Flour Crepe ( La Socca)

Chickpea flour has a nutty taste and it takes a little getting used to.I'm not a big fan of the flour,although this recipe definitely surprised me.I used my crepe as a pizza base and added my favorite toppings and viola tasted wonderful.The kids used their crepe for breakfast and dunked it in their sunny side up eggs.I think this crepe is versatile and can be used any which way you want and can be eaten plain as a snack too.

Socca as its known in France,lives in street stalls and marketplaces as a favorite early morning food of the fishermen,laborers and shoppers who regularly purchase a hearty piece of it,wrapped in a paper napkin. (source William Sonoma cookbook)

Ingredients :

• 1 and half cups(8 oz) of chickpea flour (garbanzo beans flour)
• 3 tablespoons olive oil
• 1 teaspoon salt
• Freshly ground pepper to taste

Method :

1. Put 2 cups (16 fl oz) water in a bowl,then whisk in the chickpea flour,olive oil and salt,continuing to whisk until no lumps remain.Let stand for 30 minutes.
2. Place 12 by 16 inch heavy duty baking sheet in the oven.
3. Preheat the oven to 500 degree F.
4. Remove the baking sheet from the oven,brush with oil,then quickly pour the batter onto the sheet.It should be about 1/8 inch (3mm) thick
5. Burst the bubbles in the batter with the tip of a knife.Turn the setting to broil and slip the baking sheet under the broiler.
6. Cook until the entire surface of the crepe is golden and is lightly charred in places,the original time on the recipe said 2-3 minutes ( mine didn't char too well,I'm thinking my old oven didn't broil well,I charred it on my iron skillet on both sides for a quick minute on medium high heat)
7. Transfer to a cutting board and cut into squares and rectangles.Dust generously with pepper and serve at once.

Milk Peda (Milk Fudge)

Peda is an Indian sweet and is usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron.The word peda is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa. (source Wikipedia).

Peda happens to be a dessert we all enjoy and when I found this two minute microwavable version I had to try it.

Milk Peda

Ingredients:
1¾ cups Milk Powder
1 Can (14 oz) Condensed Milk
2 tablespoons Unsalted Butter
1/4 teaspoon Cardamom powder
A small pinch of Saffron, dissolved in 2 tbsp warm water or milk
A small pinch of Salt (Optional)
Few Dry Nuts of your choice (cashews, almonds, pistachios etc)

Method :

1. Melt the butter for 5-10 seconds in the microwave (until melted)
2. Mix the melted unsalted butter,milk powder and condensed milk in a microwave safe bowl (make sure they are combined well)
3. Stir in the saffron,cardamom powder and a pinch of salt
4. Microwave this mixture on high for 2-3 minutes (after a minute,give this a mixture a quick stir,and continue to microwave again,for another minute or two)
5. Give the mixture another quick stir
6. Let this mixture cool slightly (don't let the mixture cool down completely,as it will crumble)
7. Grease your hands with a little ghee or oil, make small balls of the mixture while its still warm n flatten slightly.( I used a toy train wheel for the circular design,you can use a fork and make a similar pattern)
8. Garnish with nuts (optional).