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CORN KICHDI / MAKAI KI KICHDI (NO ONION NO GARLIC RECIPE)

 

Vasant Panchami is a famous festival that marks the end of the winter season and ushers in the springtime. Saraswati is the Hindu goddess of the Vasant Panchami festival. Young girls wear bright yellow dresses and participate in the festivities. The color yellow holds a special meaning for this celebration as it signifies the brilliance of nature and the vibrancy of life. The whole place bursts with yellow during the festival.

People dress in yellow and they offer yellow flowers to others and to the gods and goddesses.  They also prepare and feast on a special pastry called kesar halwa which is made from flour, sugar, nuts, and cardamom powder. This dish also includes saffron strands, which gives it a vibrant yellow color and mild fragrance.  During the Vasant Panchami festival, India’s crop fields are filled with the color yellow, as the yellow mustard flowers bloom at this time of the year. Pens, notebooks, and pencils are placed near the goddess Devi’s feet to be blessed before they are used by students. Goddess Saraswati symbolizes of intellect and learning.(Source :Google)

On this Ocassion my contribution for 77th Foodiemonday Bloghop Theme  VasantPanchami is Corn Kichdi /Makai ki Kichdi paired with Simba Rai .

Recipe for Corn Kichdi / Makai Kichdi:

Ingredients:

1Cup =250 ML

2 Cups fresh corn / Frozen Corn

3/4 Cup Moong Dal

2 Tsp Jeera /Cumin

1/4 Tsp Haldi /Turmeric

Salt to Taste

2 Green Chillies

1 Cup finely chopped coriander

1/4 Tsp Hing

2 Tsp Barley

12 Cashews

1/2 Tsp Mustard

2.5 Tbsp Ghee /Clarified Butter

Method:

Make a coarse paste of green chillies and Coriander and keep it aside.

Coarsely grind the corn.  Transfer this to a pressure Cooker and add  moog dal ,turmeric and salt. Pressure cook upto 2 whistles. Allow it to cool. Heat 2 tbsp ghee in a wok. Add jeera .Once it splutters add the corn mixture and mix .Add the chilli and coriander mixture and allow it to simmer for 2-3 mins.Switch off the flame.

In a small pan heat the balance ghee. Add barley and cashews. Once they turn brown add the mustard and hing. Once they start to splutter pour this over the Corn Kichdi and serve hot.

We loved this Kichdi with Simba rai which is  an an amazing traditional recipe from Orissa.

Will share the recipe for Simba Rai in my Next post.

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Till then Enjoy this yummy Kichdi!!!!!!!!!!!!!!!!

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BABY POTATO BIRYANI (GUEST POST FOR SUJATA ROY)

Baby potatoes are so versatile and can be used in variety of dishes. Baby potato biryani is a versatile and flavorful vegetarian dish that is very popular among the vegetarians. Biryani is usually cooked on special occasions or when you have guests at home. Do try this recipe and I bet you will cook this Biryani regularly and will not any special occasion/ reason to cook Biryani.
Last week I was asked to do a guest post  by my co blogger Sujata Roy  from Foodie Monday Bloghop  who blogs at  https://batterupwithsujata.wordpress.com/ . Sujata Roy is a home maker, doting mom to 2 beautiful grown up children, a passionate home chef and last but not the least a foodie. She has an amazing collection of healthy recipes. Do check her blog for healthy recipes. She is an amazing cook who loves to experiment.
I thought of sharing this Yummy Baby potato Biryani that is quick to make, yummy and flavourful. I am sure your family, friends and guests will love it and will crave for more.
Recipe for Baby Potato Biryani:
Ingredients:
1Cup =160 ML
1.5 Cups Basmati Rice
½ Cup Risotto Rice
1 Cup Fresh grated coconut
12 Baby Potatoes washed and peeled
3 Medium size Onions finely chopped
1 Cup finely chopped Coriander
½ Cup Thick yogurt
2 Dry Red Chillies
2 Cloves
2 Green Cardamom
2 Tsp Aachi Biryani Masala
½ Tsp Ginger paste
½ Tsp Garlic paste
20 Cashews
2 Tsp Jeera
Salt to taste
2 Tbsp Oil
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Method:
Soak Biryani rice and risotto rice for about 20 mins. Wash and peel the baby potatoes and keep it aside.
Heat a wok. Add oil. Now add jeera, cloves and green cardamom. Roast on medium flame till you get the aroma. Add ginger garlic paste and saute for a few seconds. Add the finely chopped onions and roast till they turn slightly brown.Once done add the peeled baby potatoes and roast till they are  half done.
Grind coconut , red chilli, ¾ cup coriander, 10 cashews to a fine thick paste.Add this paste to the half cooked potatoes and mix well. Let the mixture cook on medium flame for about 5 -7 mins. Add biryani masala and yogurt .Mix all the ingredients well so that the baby potatoes are very well coated.Once done add the soaked biryani rice and risotto rice. Add 2.5 to 3 cups of water ,close the lid and  let it cook on low flame .For me it took about 35 mins for the rice to cook.
Heat a tsp of oil in another pan. Add Jeera and roast cashews till they turn golden brown. Garnish Biryani with this Tadka and serve with any Raita of your choice.
I loved it with Boondi Raita. Absolutely lip smacking.
 
Enjoy!!!!!!!!!!!!!!!!!!!!
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CHUNKY BANANA MUFFINS (EGGLESS & BUTTERLESS)

Hello from my part of the world!!!

We celebrated our engagement anniversary with these lovely chunky banana muffins that were polished in a jiffy.Hubby doesn’t have a sweet tooth so did not cook an elaborate spread.Being a mid week working day settled for some quick and easy Dish. My boys loved these muffins as they had some chocolate chunks and were not too sweet.Happiness is when your family appreciates and enjoys the spread you have cooked for them with so much love. I am sure each one of us cook with love.

Baking is therapeutic for me. I have not been baking for quiet sometime now due to hectic work schedules. Sharing an easy muffin recipe that can bw whipped in 5 mins and baked in 30 mins.

Recipe for Chunky Banana Muffin:

Ingredients:(1 cup=250 gms)

Makes 6 Muffins.

4 Ripe Bananas(Medium Size)

1 Cup Unbleached All Purpose Flour

1/2 Cup Powdered Sugar

1 Tsp Vanilla Essence

1 Plain Dairy Milk Chocolate roughly chopped

1/4 Cup Oil (I have used Sunflower oil)

1/2 Tsp Baking Soda

1/2 Tsp Baking Powder

Method:

Pre heat the Oven for 10 mins at 190C.

Sift the flour and keep it aside. Mash the banana with sugar to get a fine paste.Ensure there are no lumps.Add oil and vanilla essence to this banana mixture. Slowly add the flour and mix gently. Throw in the chocolate chunks. Grease a muffin tray or place muffin liners in the muffin tray. Pour the mixture in the muffin liners.

Place the muffin tray in the pre heated Oven and bake for 30 mins or until the tooth pic comes out clean.

Allow it to cool and then serve.

 

Enjoy!!!!!!!!!!!

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MUSHROOM VINDALOO

Indian Cuisine consists of  a wide range  of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Cultural choices , traditions and religion also influence Indian Food.

Historical incidents such as foreign invasions, trade relations and colonialism have played a role in introducing certain foods to our country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Goa  has a tropical climate, which means the spices and flavours are intense. Use of kokum is a distinct feature of the region’s cuisine. Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish.The gravies are usually coconut based.Vegetarianism is also equally popular here.

Our theme for #76th #Foodiemonday #Bloghop Theme #Colonialinspiredcuisines my contribution is  Mushroom Vindaloo made with fresh spices.

Recipe for Mushroom Vindaloo:

Ingredients:

20 Button Mushrooms (You may cut it into halves if the mushrooms are large)

4 Medium Tomatoes chopped

3 Medium Onions finely chopped

1/4 Cup finely chopped Coriander

2 Sprigs of Spring Onion finely chopped

1 Tbsp Oil

1 Inch Cinnamon Stick

1 Tsp Mustard

For the Paste:

1 Tsp Cumin

1 Tbsp Mustard

1Tbsp Coriander seeds

1 Inch Ginger roughly chopped

8 Garlic Pods crushed

1/3 Cup White Vinegar

1 Tbsp Extra Virgin olive Oil

1Tsp Sugar

Salt to taste

1/2 Tsp Turmeric

1Tsp Red Chilli Powder

1 Tsp Freshly Ground Garam MasalaAll SPICE POWDER (GARAM MASALA)

Method:

Grind the above mentioned masala for the paste. Marinate the button mushrooms for about 2 hours.

Heat oil in a wok. Add mustard Once it splutters add the finely chopped onions and roast on medium flame until the onions turn brown.Once done add the marinated mushrooms.Mix well and cook on medium flame for about 5 mins. Then add the chopped tomatoes and cinnamon stick.Add 1/2 cup of water and cover the wok. Allow it to cook on low flame for about 35-40 mins.Stir once in a while to ensure it does not burn.Once done add the chopped coriander and Spring onions.Keep some spring onions for garnish. Add salt if needed and mix well. Switch off the flame and serve hot with Rice or Phulkas.

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Enjoy!!!!!!!!!

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All SPICE POWDER (GARAM MASALA)

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Garam Masala is a blend of ground spices and one of the essential ingredient in Indian kitchens.The composition of garam masala differs regionally, with many recipes across country according to regional and personal taste, and none is considered more authentic than other.

Today I am sharing an easy recipe of All spice powder or Garam masala mostly used in Anglo Indian Recipes.It is very easy to make and need just 5 ingredients that is easily available in our kitchen.

Recipe for All Spice Powder (Garam Masala )used in Anglo Indian recipes:

Ingredients:

1 Tbsp Black Pepper Corns

1 Tbsp Cloves

1 Tbsp Fennel seeds

1 Tbsp Cardamoms

3 Pcs of Cinnamon (1 inch each)

Method:

Roast all the above mentioned ingredients (individually)lightly for a few minutes (till you get the aroma) .Blend it in a mixer to get a fine powder. Store it in an air tight container .

Fresh Garam Masala is ready.

 

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WHOLESOME BREAKFAST BOWL

 

Breakfast is an important meal of the day. Sugar levels are low in the morning as there is a long gap after the last meal.Today I am sharing an easy and healthy recipe that can be whipped up within 10 mins.Tastes yum and also very nutritious with the goodness of oats crisps, berries,Muesli and milk I have skipped sugar and replaced with Honey.

Recipe for Wholesome Breakfast Bowl:

1 Cup = 120 ML

1 Cup Low Fat Milk

1 Cup Oats Crisps

10 Blueberries

10 Raspberries

2 Tsp Honey

1 Cup Muesli

Method:

Blend 5 Raspberries , 5 Blueberries,milk and honey together. Pour this mixture into a bowl. Garnish with Oats crisp, Muesli, raspberries and blue berries and enjoy the yummiest breakfast .

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There can be many variations.I will share more ideas soon.

Enjoy!!!!!!!!!!!!!!!!

 

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ONION AND TOMATO TARTLETS

Looking for some bite size food ideas to please your family or guests ? Then you are at the right place. Today i will be sharing an easy and quick Onion and Tomato Tartlets that are eggless too. I have used a ready made puff pastry sheet. The Tartlets can be baked in just 20 -25 mins.My boys just loved it and i am sure your family and guests will love it too. This goes well with a hot cup of coffee or Masala Chai.Perfect in this cold weather.

As a part of the 75th #Foodiemonday  #Bloghop  theme #Bitesizefood  my contribution is this simple and quick Onion and Tomato Tartlets with a touch of Indian spices.

Recipe for Onion and Tomato Tartlets:

Ingredients:

Puff pastry Sheet -1 Packet

2 Onions finely chopped

20 Cherry Tomatoes Halved

1/2 Tsp Cumin seeds /Jeera

1/2 Tsp Garam Masala

10 Cashews

Few Sprigs of Coriander finely chopped

Salt to taste

Method:

Take a heavy bottom pan. Add 1/2 tsp oil.Add cumin and cashews . Add the finely chopped onions and roast  until they turn golden brown.Add finely chopped coriander , garam masala and salt and  mix well.After the oil starts to leave the sides, switch off the flame.

Roll the puff pastry dough on a floured surface.You can cut it into desired shapes.I have cut it into small squares (bite size).Make a dent in the center and add the onion filling.Place the halved tomatoes on the top.

Preheat the oven at 200C. Place these tartlets and bake it for about 20-25 mins. Remove from the oven and serve hot with a hot cup of Coffee or Masala Chai.

Enjoy!!!!!!!!!!!!!!!!!!!!!

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MAVINKAYI CHITRANNA /RAW MANGO RICE (GUEST POST)

 

Sankranti or Pongal is a harvest festival celebrated in many parts of india. Every place it is celebrated in a different way.Love the traditions. We celebrate Pongal/Sankranti at home too.
We prepare pongal and give TilGul to atleast 5 suhagans (Married Woman).This is given or exchanged so that happiness prevails.
We make this platter  every year and try something interesting and creative each time. Sharing  some pics from my home. TilGul mixture consists of Til,roasted peanuts,jaggery,buna hua chana,colourful peppermints,dry coconut.It takes a lot of time to cut jaggery and dry coconut into small pieces and roasted peanuts and de-skin them.
Sankranti Platter consists  of haldi kumkum,Fruits,Sugarcane,Tilgul mixture,Blocks made of sugar syrup( called as Sakkare Achu in Kannada),Handmade rose and a gift with blouse piece ,betel leaf and nut with some shagun(money).

I would like to thank my dear friend Pushpita for inviting me to do a guest post on Pongal / Sankranti. Pushpita an Economist by qualification, a freelance writer by profession, a homemaker, a mother and last but not the least is a food enthusiast. Do check her wonderful blog https://eigichakhum.wordpress.com/ as she shares some exotic recipes from the North East. Keep sharing the unknown and long lost recipes with us.

Today I am sharing a recipe of Mavinkai Chitranna / Raw Mango rice which is one of the main dish cooked on this auspicious day.

 

Recipe :

Ingredients:

Cooked Rice – 1 cup
Broken wheat -1/2 cup
Grated mango -3/4 cup
Turmeric powder – 1/4 tsp
Salt to taste

For Seasoning
Oil – 2 tsp
Mustard seeds -1 tsp
Bengal gram/channa dal -2 tsp
Urad dal -1 1/2 tsp
Hing -a pinch
Green chillies -2 slit or chopped
Peanuts -1/4 cup
Curry leaves – Few Sprigs

Fresh coriander finely chopped -1/4 cup

Method:

Pressure Cook rice and broken wheat in such a way that each grain remains separate. Spread it on a plate to cool. Wash, peel and grate raw mango.

Heat oil in a pan, add mustard seeds, when it splutters, add channa dal, urad dal, green chillies and hing. When dal turns golden brown, add peanuts, turmeric powder, salt to taste ,chopped coriander and curry leaves. Add grated mangoes and mix well to combine with the spices. Cook for just 2-3 seconds and switch off the flame. Add cooked rice and mix gently . Check for salt and add if required.

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Serve hot!!!

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Pachai Pattani Sundal /Green Peas Sundal (No Onion No Garlic Recipe)

 

Hello Peeps!!!

Hope you are back to your healthy routine.Well this week our theme for 74th #Foodiemonday #Bloghop is #Peas.My Contribution for the theme is simple,healthy and yummy Green Peas Sundal.The dish can be made within 15 mins.Sundal is a dry legume or lentil prepared using fresh Coconut.Mix it with Yogurt and serve it as Raita or mix it with Rice and serve as fried rice.You can just eat it as a snack as well.

Green peas are one of the most nutritious leguminous vegetable rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.They are low in calories too.Garden peas are packed with several vital vitamins like folic acid, vitamin-C, and Vitamin-K.This is abundantly found in winters.Many excotic dishes can be cooked using fresh green peas ranging from Salads to curries.

Recipe for Pachai Pattani Sundal / Green Peas Sundal :

Ingredients:

1 Cup Fresh green peas

1 Cup Fresh  Grated Coconut

6 Dry Red Chillies

2 Tsp Channa dal /Split Bengal Gram

1 Tsp Urad Dal / Split Black Gram

1/4 Tsp Black Pepper Corns

1/4 Cup finely chopped Fresh Coriander

Few Sprigs of Curry Leaves

Salt to Taste

1 Tsp Jeera / Cumin

1 Tsp Mustard

1/4 Tsp Hing/ Asafoetida

1/4 Tsp Haldi / Turmeric

2 Tsp Oil

Method:

Wash the green peas and keep it aside. Heat a heavy bottom pan. Dry Roast Channa dal, urad dal ,pepper corns and dry red chillies untill the dals  turn slightly brown .Switch off the flame. Grind the roasted ingredients along with grated coconut .Do not add water . Heat the same pan. Add  oil. Once the oil is hot add Jeera ,mustard ,hing and haldi.Once you hear the crackling sound add the green peas and saute until they are cooked.Once done add the ground masala and salt and mix well for about 2-3 mins. Once done garnish with finely chopped coriander and curry leaves.

Serve hot with Phulkas, Rotis and Steaming hot Rice and Ghee.

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Pure Bliss!!!!

 

Enjoy!!!!!!!!!!!!!!!!!!!!!

 

 

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Thai Green Curry Bee Hoon (Dry Version)

WISH YOU ALL  A VERY HAPPY NEW YEAR!!!!!!!!!!!!!!!

Hope you all had a good start this new year!! Start this new year on a positive and healthy note.

We have been feasting heavily since the last few days.Wanted to start this new year with some fusion recipe from my part of the world.Kids wanted to have bee hoon.

My Contribution for our #73rd #Foodiemonday  #Bloghop theme #Newyear is this quick one pot meal Thai Green Curry Bee Hoon.

Presenting a yummy and easy Fusion recipe.

Recipe for Thai Green Curry Been Hoon

Ingredients:

1 Packet of Rice Vermicelli (Organic)

1 Cup Broccoli florets

1 Cup roughly chopped Baby Spinach

3 Tbsp Green Thai Curry Paste(I have used store bought paste)

2 Tbsp Broad Bean and Chilli Paste

Salt to taste

1 Cup Button Mushrooms

1/2 Cup Soya chunks

2 Tsp Rice Vinegar

Method:

Place the vermicelli in hot boiling water for about 15 mins and switch off the flame. Keep the lid closed for about 10 mins. Drain the hot water and place the vermicelli under cold running water for 2 -3 mins .By doing this ,vermicelli will not stick to each other like a lump.

Soak soya chunks in water for about 20 mins.

Blanch  Broccoli florets and baby spinach and keep it side.

Heat 2 tsp oil in  wok. Add green thai curry paste and saute for few seconds till the oil is separate. Add button mushrooms and saute till it blends well with the curry paste. Add blanched veggies, soya chunks and vermicelli and mix well.Add salt to taste. After 5 mins add the bean paste and vinegar and mix well. Keep it on medium flame for about 5 mins and mix well again. Switch off the flame . Garnish with cherry tomato .Serve hot with freshly chopped red chillies in Soya sauce or Soya bean paste.

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Enjoy!!!!!!!!!!!!

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