P3

CAULIFLOWER FRITTERS / GOBHI VADA

This week the star ingredient is our humble and versatile Cauliflower or Gobhi. You can make so many recipes with this lovely vegetable.Today I am sharing a very delicious Cauliflower Fritters /Gobhi Vada recipe with all of you. It tastes delicious and i can vouch for it. My family and cousins just loved it. It was polished off so soon. It is a powerhouse of Nutrients and if cooked properly we can get all the nutrition from this super vegetable.
This week’s 232rd theme was suggested by our fellow blogger Sasmita who blogs at https://www.firsttimercook.com/ . Do visit her space for some amazing recipes. I have tried potala rassa from her blog and it turned out absolutely delicious. I would love to try Rajma Burrito from her blog. RECIPE FOR CAULIFLOWER FRITTERS/ GOBHI VADA INGREDIENTS : 1Cup=160 ML
  • 1 Medium Size Cauliflower
  • 2.5 Cups Moong Dal / Split Green Gram
  • 2 Cups Urad Dal / Split Black Gram
  • 2 Green Chillies
  • 3 Fresh Red Chillies
  • 2″ Ginger
  • 1 Tsp Coarsely Ground Black Pepper Powder
  • Salt to Taste
  • 1 Cup Freshly Chopped Coriander
  • 1/2 Tsp Red Chilli Flakes
  • Oil for Frying
  • 1/4-1/2 Cup Water
How to prepare these delicious Vadas?
  • Soak moong dal and Urad dal for 2 hours. Grind the dal with ginger , green and red chillies. Add minimal water for grinding.
  • Coarsely pulse chopped cauliflower and add it to the dal and chilli ginger mix.
  • Lastly add finely chopped fresh coriander , salt, black pepper powder, chilli flakes and mix well.
  • Mix well. Heat Oil in a wide bottom pan. Take a spoon of batter and deep fry the vadas untill both the sides are crisp and done. Serve hot with any green chutney, Red Chutney, Coconut chutney or even Thokku.
  • We enjoyed this delicious vadas with our cousins.
P3

MIXED LENTIL MASALA VADA

We are in the last month of 2019. The wet weather is here in this part of the world and will stay until the Chinese New Year in Jan 2020. It is cold and wet as it is pouring whole day. My Older Son was home this weekend and younger one had just finished in exams ,it called for a celebration at home.I treated my family with delicious Mixed Lentil Masala Vada and Masala Chai. A perfect treat for all of us. This week 223rd #Foodiemonday #Bloghop theme #CrunchyMunchyDal is this humble Mixed Lentil Masala Vada that tasted amazing.This week’s theme was suggested by our Co Blogger Aruna who blogs at
https://vasusvegkitchen.blogspot.com/ . She has some wonderful collection of recipes from Andhra.I am yet to try some of her delicious Papad and pickle recipes.
Recipe for Mixed Lentil Masala Vada: Ingredients:
  • 2 Cups Channa Dal / Split Chickpeas
  • 1 Cup Horse Gram / Kulthi / Huruli
  • 1 Tsp Black Pepper Corns
  • 2 Green Chillies
  • 5 Dry Red Chillies
  • 3 Onions Finely Chopped
  • 3/4 Cup finely Chopped fresh Coriander
  • 1″ Ginger Chopped
  • Salt to Taste
  • 1 Tsp Jeera / Cumin
  • 1/4 Tsp Haldi
  • 1/2 Tsp Kashmiri Chilli Powder
  • 1 Cup Bread Crumbs
  • Oil for Frying
Method: Soak Channa dal and horse gram for 4 hours or overnight. Drain all the water and grind the channa dal , horsegram , ginger, green chilli,pepper corns and red chillies.Make a Slighlty coarse mixture. Do not add water while grinding. In case you find it very difficult to grind add 1 Tbsp of water .Transfer this mixture to a wide bottom bowl. Add jeera, haldi,kashmiri chilli powder, chopped onions, bread crumbs ,finely chopped coriander and mix well.
Take a small qty of the mixture and give it a round shape, then flatten it between your palms .It should not be too flat. Repeat the procedure for the balance mixture. Take a wide bottom pan. Add oil and heat it. Once the oil is hot fry the vadas.Once both the sides are cooked and turns brown.Fry these vadas on medium flame. Remove and transfer them on to plate with paper towels to absorb extra oil if any. Thankfully my vadas were not at all oily.They turned crisp and delicious. Serve with any chutney of your choice. I Served these Vadas with Masala Chai and they made a delicious combo.
Enjoy!!!!!!!!!!!!
https://preethicuisine.com/carrot-vada-carrot-fritters/ https://preethicuisine.com/chitranna-vada-fried-rice-vada/ https://preethicuisine.com/bruschetta-vada-chaat/ https://preethicuisine.com/baked-flaxseed-mix-veggie-bread-vada/
P3

GREEK STYLE POTATO WEDGES

It has been pouring for the last two days. The weather is cool and wet. Hence we decided to spend the weekend at home and decided to make this absolutely lip smacking Greek Style Potato Wedges served with a simple yogurt and dill dip.It was polished off in no time.You should definitely try this recipe. A perfect treat for a wet weather. It can be served as a side dish or a meal in itself. Its works as a perfect meal for me. This week some wonderful memories were created. I had a brief interaction with the honorable President of Singapore. A memorable moment for me to cherish for a lifetime. She is such a warm and humble person. This week’s theme was suggested by our co blogger Archana who is a wonderful blogger and blogs at https://themadscientistskitchen.com/ . She has an amazing collection of Goan Recipes.I have tried hr sweet potato halwa and Spicy Garlic Chutney. Love all her recipes.Do visit her blog and check it out.My humble contribution for #222nd #Foodiemonday #Bloghop theme #MystiqueMediterranean is this easy and delicious Greek Style Potato Wedges.
Recipe for Greek Style Potato Wedges: Ingredients:
  • 4 Large Potatoes cut into wedges
  • 10 Gms Fresh Oregano
  • 10 Gms Fresh Rosemary
  • 1/2 Tsp Garlic Powder
  • 1.5 Tbsp Olive Oil
  • 1/4 Tsp Paprika
  • Salt to taste
  • 1/2 Tsp Freshly ground Coarse Pepper
For the Dip:
  • 1 Cup Plain Greek Yogurt
  • Salt to Taste
  • 1/4 Tsp Chilli Flakes
  • 2 Tsp Finely Chopped fresh Dill
  • A generous Pinch of Coarse Pepper
Method: For the wedges: Heat a wide bottom Pan. Add Olive Oil. Add in the Chopped Potato wedges. Roast on medium flame. Keep tossing until all the sides are well cooked and turned brown. Add salt , paprika, garlic powder, freshly ground coarse pepper and finely chopped fresh herbs. Mix well. It will take about 20-25 minutes. Transfer them on to a plate. In another bowl mix all the ingredients for the dip. Serve Greek Style Potato wedges with this delicious dill dip and enjoy!!!!!!!!!!!!!!!!
https://preethicuisine.com/potato-baby-pea-shoots-patty/ https://preethicuisine.com/batata-harra-spicy-roasted-potatoes/
P3

INSTANT WHITE DHOKLA

Hello !!

Today is a easy Instant Dhokla recipe.Please your family or guests with this delicious recipe that can me made in a jiffy. I will take you down the memory lane today.

August 2015 i met a wonderful lady Kritika who introduce me to two other wonderful ladies Jolly and Waagmi. They had started this Group called Foodiemonday Bloghop.My journey with this group started on a very beautiful note and is still going strong. I came across many good people who are more than friends today. I can go on and on writing about each one of them. Some came and left due to their personal commitments.We are all still in touch. We have learnt a lot and still learn from this group.People are always ready to share info that is helpful to everyone. We are still going strong and today we celebrate our 200th Post. I am the oldest member of the group now.

To celebrate our 200th Post our theme today is #200Notout.We planned to do the round robin method. I had to cook from Priya’s blog as alphabetically she is after me. She is an amazing blogger and blogs at
https://thephotowali.wordpress.com/ . I chose to make Safed dhokla from Idli batter from her blog. She has explained it in detail and you can get the recipe here.

Recipe for Instant Dhokla:

Ingredients:

  • 2 Cups Idli Batter
  • 1Tsp Mustard Seeds
  • 3/4 Tsp Jeera
  • 1 Green Chilli Finely chopped
  • Finely Chopped Coriander to garnish
  • 1 Tbsp oil for tempering and greasing the utensil used for steaming

Method:

  • Grease the bottom and sides of a large, wide bowl with some oil.
  • Pour the fermented batter into the greased bowl and keep it ready.
  • Pour about 1-1/2 cups of water in a big wide bottom pan or pressure cooker and place it on high flame. When the water comes to a boil, place a stand inside the cooker / wide bottom pan and place the greased utensil with the batter on top of it. Close the lid. Steam on high flame for 10 minutes. If you are using a pressure cooker do not put the whistle. Switch off the stove.
  • Let the Instant white Dhokla rest for 2-3 minutes more after switching off the stove, then take out the steaming vessel.
  • Now prepare the tempering for the Dhokla. Heat a tablespoon of oil and add mustard seeds ,green chilli and jeera. Let them splutter. Pour this tempering evenly over the steamed dhokla. Garnish with finely chopped fresh coriander .
  • Cut into pieces and serve hot.

Enjoy!!!!!!!!!!

P3

HULLED MILLET GULIAPPA

Hello !!!

This week I have teamed up with Alka Jena who is a good friend and guide from Odisha . Both of us are full time working professionals and and have a passion for food blogging.This is our passion and we try our best to keep it alive inspite our hectic work commitments and hectic schedules. I am sure many working woman can relate to our stories.We decided to explore the flavors of regional cooking and showcase the recipes from all parts of India out of which many areas are unexplored. We will pick one state every month.

This month we will be sharing some wonderful recipes from Karnataka from where i belong.I will be sharing some healthier version of recipes along with Alka who blog at www.culinaryxpress.com

This week i am sharing a very healthy and easy breakfast recipe called Guliappa in Karnataka , Paniyaram in Tamil Nadu and Gunta ponganalu in Andhra .I have made these using hulled millet. Millets in general are an
excellent source of dietary fiber. It is also a good source of manganese, magnesium, phosphorous and copper. It is Gluten free. Millet is alkaline which makes it easily digestible, and helps maintain pH equilibrium in the body and low in Glycemic Index. A good substitute from White Rice which high in carbs.

Now Coming back to the recipe:

Recipe for Hulled Millet Guliappa:

Ingredients:

  • 1 Cup Hulled Millet
  • 1/4 Cup Whole Urad Dal /Black Gram
  • 1 Tsp Methi seeds / Fenugreek
  • Salt to Taste
  • 1 Big Onion finely chopped
  • 2 Green Chilli Finely Chopped
  • 1/2 Carrot Grated
  • 1/2 Cup Finely Chopped fresh Coriander
  • Few Curry leaves finely Chopped
  • 1 Tsp Mustard
  • A generous Pinch of Hing
  • Oil
  • 1 Tsp Grated Ginger

Method:

Wash the millets and soak it in water for about 4-5 hours .Wash and soak Urad dal and fenugreek seeds as well separately.

Grind all the ingredients separately to get a smooth paste. Allow it to fermant overnight.

Take a wide bottom pan. Add a tsp of oil. Add mustard seeds and once they splutter add the chopped onions and slightly roast them for about a minute. Add grated carrots , chillies, grated ginger,salt ,chopped curry leaves and coriander and mix well. Add this mixture to the millet batter and mix well.

Heat the guliappa pan. Add 1/4 Tsp of oil in each mould. Pour a tsp full of batter in all the moulds.Cover the pan and allow it to rise and cook. As soon as it starts to leave the sided turn them to cook on the other side. As they turn brown and crisp remove them from the pan .

Serve hot with any Sambar or Chutney. I served it with Spicy Onion Chutney. It was enjoyed guilt free.

P3

BATATA HARRA / SPICY ROASTED POTATOES

Hello!!!

I am here with a very simple and delicious recipe from the Lebanese Cuisine. In my quest to search Levantine Cuisine I have come across such wonderful recipes ranging from salads to dips to spicy vegetables. Levantine Cuisine includes recipes from Syria , Lebanon, Palestine.Israel, Jordon , Cyprus(East Mediterranean shore). I wanted to make so many recipes but stuck to a simple one as I am travelling and have limited access to many Ingredients.

181St #Foodiemonday #Bloghop theme #LevantineCuisine was suggested by Sujata Shukla who blogs at https://www.pepperonpizza.com/. Thanks for suggesting such a wonderful theme that introduced us to many wonderful cuisines.

Recipe for Batata Harra / Spicy Roasted Potatoes:

Ingredients:

6 Medium Size Potatoes Peeled and boiled

2 Garlic Cloves minced

1.5 Tsp Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

2 Tsp Crushed Coriander Seeds(Must be Coarse)

1 Tsp Turmeric

1/2 Cup Fresh Cilantro finely chopped

1/2 Cup Fresh Dill Leaves finely chopped

1/2 Cup Fresh Parsley Leaves

3/4 Tsp Coarsely ground Pepper

Salt to taste

Juice of 1 Lemon

Method:

Boil the potatoes and allow it to cool. The potatoes should be cooked but ensure it is still firm. Once cooled cut them into bite size cubes.

Heat a wide bottom pan. Add Extra Virgin Olive Oil. Add minced garlic and
turmeric and coarsely crushed Coriander seeds. Roast for a few minutes. Now add the cubed Potatoes and mix well.Add half of parsley , cilantro and dill leaves and chilli flakes. Mix well untill the potatoes are well coated for about 5 mins.
Add salt and Coarsely ground pepper ..Once done switch off the flame. Add lemon juice and mix well.

Garnish with remaining Parsley , Cilantro ,dill leaves and chilli flakes.

Serve with any Rice dish or you can just have it like this .

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

P3

STUFFED PARCELS

 

Hello!!!

We are all gearing up for Christmas next week. We are on a baking spree to celebrate the festivities with our family and friends. Along with baked goodies do try this savoury stuffed parcels thats goes well as starters. I am sure it will be loved by your family and friends.

My humble contribution for 175th  #Foodiemonday # Bloghop theme #ChristmasSpecial is this simple and delicious stuffed parcels.A vegetarian dish that will make you drool and crave for more.

Recipe for Stuffed Parcels:

Ingredients:

For Dough:

1 Cup Multi grain Flour

1/2 Cup Sooji / Rava

1/2 Tsp Ajwain

1/2 Tsp Chilli Powder

Salt to taste

2 Tbsp Oil for Kneading the dough

Water as required

For Stuffing:

3 Boiled Potatoes

2 Onions finely chopped

1 Green Chilli Finely chopped

1/2 Cup Finely chopped Coriander

1/2 Tsp Garam Masala

1/2 Tsp Tikka Masala

Salt to Taste

2 Tbsp Oil

1 Tsp Jeera

1/2 Tsp grated ginger

1/4 Tsp Haldi /Turmeric

3 Garlic pods finely chopped

1/2 Cup Bread Crumbs

1/4 Tsp Amchur Powder

Oil for Frying

Method:

For dough:

Take a wide bottom bowl. Add multigrain flour, rava , ajwain and chilli powder.  Heat 2 Tbsp oil and once it sizzles add it to the flour mix. Mix the ingredients well. Add water as required and knead soft dough.Cover the dough with a damp clean cloth and allow it to rest for 30 mins.

For the Stuffing:

Heat a wide bottom pan. Add oil. Once the oil is hot ,add jeera. Once it splutters add grated ginger and finely chopped garlic.Once it turns slightly brown add the finely chopped onions and chopped green chillies.Saute untill they turn slightly brown and oil starts to leave the sides. Add garam masala, tikka masala, turmeric ,salt and amchur powder and mix well. Saute for a minute and then add mashed boiled potatoes.Mix all the ingredients well.Lastly add bread crumbs and finely chopped coriander. Mix well and keep it on medium flame for 2 mins. Once done switch off the flame.

For the Parcel:

Take a lime sized dough and roll the dough on a flat surface into desired shape. Place the stuffing in the center. Fold the dough from all the sides.It will overlap and look like small parcels.

Take a wide bottom pan.Add oil for deep frying. Once the oil is hot  deep fry the parcels.Repeat the process for the remaining parcels.

Serve with any green chutney or Ketchup.

 

P3

PESTO COATED SMASHED POTATOES

 

Hello!!!!!

I am back with another interesting recipe this Monday. An appetizer to treat your family and friends for all occasions.This is a crowd please for sure and will leave your guests craving for more. Loaded with cheese and herbs will take this humble potato to a new level.There are close to 4,000 varieties of potato including common commercial varieties and come in different colors too.

My humble contribution for #172 #Foodiemonday # Bloghop theme #InternationakFeast as suggested by our fellow blogger  Mayuri dee who blogs at https://mayuris-jikoni.com .A simple dish loved by many all over the world.The potatoes are coated with pesto and loaded with cheese and herbs.Calling all potato lovers to try this  lipsmacking dish .

Recipe for Pesto Coated Smashed Potatoes:

Ingredients:

10 Potaotes (Medium sized or Baby potatoes)

Salt to taste

1.5 Tbsp Olive Oil

1 Tsp Dill leaves to sprinkling

1 Tsp Chilli Flakes for Sprinkling

1 Tsp Pepper Powder for Sprinkling

1 Cup Mozzarella Cheese

For Pesto:

1 Cup Chopped Coriander( 250 ml cup)

3 Garlic Pods

2 Tsp Olive oil

1/4 Cup Roasted Cashews

1 Tbsp Lime Juice

1 Green Chilli

Salt to taste

Method:

Grind all the ingredients of pesto to a fine paste and keep it aside.

Boil the potatoes with 1/4 Tsp salt. Once done transfer the potatoes on to  the baking tray with parchment paper. Just smash the potatoes using a flat surface of a glass  or a potato masher. Sprinkle some salt and pepper and drizzle some olive oil. Place the tray in a pre heated oven at 180 C for about 15 mins. Now remove the tray and reverse the sides. Sprinkle salt and pepper an drizzle olive oil. Now place the tray in the oven for another 15 mins. Once done remove the tray from the oven. Sprinkle  cheese generously ,chilli flakes and dried dill. Drizzle the pesto over the roasted potatoes and place it in the oven for another 10 mins.

Once done remove from the oven .Transfer it to a plate. Drizzle the remaining pesto and serve.

Enjoy with family and friends!!!!!!

Other Potato recipes:

http://potatoes

P3

BREAD STICKS

 

Hello!!!

Today i am sharing a very easy recipe that you can make along with your kids during these summer holidays.One of the easiest recipe that your kids will enjoy. We need to keep our kids engaged and at the same time teach them to be independent .Kids will have the sense of pride when they are able to make such simple recipes.My boys love to cook and they do help me whenever they can.They have learnt the basics of cooking and can manage when I am travelling or busy at work.

When this theme was selected i had many ideas. I was preparing to travel so chose to settle with this simple recipe.My Contribution for 146th #Foodiemonday #Bloghop theme #Bread Recipe is this simple and yummy recipe Bread Sticks that is so cheesy.Kids will eat without any fuss .It is irresistible and you cannot just stop at one.

Recipe for Bread Sticks:

6 Slices of White Bread

1 Cup Mozzarella Cheese

1/4 Cup Cheddar Cheese

2 Tbsp milk

3 Tsp Oil

Method:

Mix both the cheese in a bowl.

Remove the sides of the bread. Roll each slice to make it flat.Repeat this process for all the slices of bread. place the cheese generously in the centre and roll the bread .Pat the sides with milk so that the sides can stick together.Repeat this process for the balance slices of bread.

Heat a flat pan. Add oil in the pan. Place the rolls and roast them untill they turn slightly brown and all the sides are crisp.

Serve these yummy bread sticks with any sauce of your choice and enjoy!!!!!

Is it not easy??Do try at your convenience and enjoy!!!!!!

P3

EGGLESS BUNDT CAKE (2 INGREDIENTS CAKE)

HELLO !!!!

Hope you all had good Holi Celebrations yesterday.I am celebrating this weekend with yummy eggless bundt cake that is made with only two ingredients.Absolutely divine when you have sudden sweet cravings. These two ingredients are mostly available in our kitchen. On my younger son’s demand i made these fab bundt cakes. You need to try it to believe it. You can serve your guests too when they come unannounced.It is not too sweet and just perfect for me. Oh my boys just loved it.

Recipe for Eggless Bundt Cake(Makes 2 Nos) :

1 Cup=250 ML

5 small Scoops of Vanilla Ice cream+ 2 Scoops for serving

3/4 Cup Self Raising Flour (Unbleached)

2 Tsp choco chips for Garnishing (Optional)

Method:

Pre heat the oven at 200 C for 10 mins.

Take a wide bottom bowl. Sift the self raising flour twice. Now add 5 small scoops of  Vanilla ice cream and mix well. Grease the bundt pans and pour this flour and vanilla mixture (fill upto to 3/4 th of the bundt pan). Garnish with Choco chips.Place the bundt pans in the preheated oven at 180C for about 25-30 mins or untill the toothpick comes out clean.

Once done serve war bundt cake with a scoop of Vanilla ice cream .

Isn’t it so easy???

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