pAYASAM 2

BROWN RICE AND RAGI VERMICELLI UPMA

A warm hello from my part of the world!!!!!!

It is monday and I am sharing a wonderful recipe made with the goodness of Brown rice and Ragi Vermicelli. Something yummy ,healthy and different .This  upma is loaded with fresh veggies .

This week’s theme for #156th #Foodiemonday #Bloghop  @anybutwhiterice was suggested by Mayuri dee . I came up with this yummy Brown rice and ragi vermicelli upma has my humble contribution.My boys enjoyed every bite and believe me I am not exaggerating .You must surely try it to believe it.

Recipe for Brown Rice and Ragi Vermicelli Upma:

Ingredients:

1 Cup Cooked Brown Rice

2 Cups Cooked Vermicelli

Carrot cut into Cubes

2 Potatoes Cut into Cubes

3 Onions Cut lengthwise

1/2 Cup Chopped French Beans

Salt to Taste

4 Green Chillies Chopped

1/2 Cup fresh coriander finely chopped

1 Tsp Channa Dal

1/2 Tsp Urad dal

1/4 Tsp Hing /Asafoetida

1/2 Tsp Mustard Seeds

2 Tbsp Ghee

1 Tsp finely chopped Ginger

Method:

Take a wide bottom pan. Add ghee. Once it melts add channa dal and urad dal and slightly roast untill it turns golden brown. Now add mustard seeds and hing. Once the mustard seeds splutter add green chillies (keepsome for garnishing), chopped onions and ginger.Once the onions turn slightly brown as all the chopped veggies and mix well. Add 1/2 cup water and allow it to cook on medium flame.Once the veggie are cooked, add cooked rice and cooked vermicelli and salt taste.

Mix well.Garnish with chopped fresh coriander and green chillies and serve hot.Another option is to garnish with freshly grated coconut.I chose option 1 as i love green chillies.

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

pAYASAM 2

BHARWAN BHINDI / STUFFED OKRA

Today I am sharing another yummy recipe for all the bhindi  lovers. I am sure many of you love bhindi. My family loves Bhindi in all forms be it dry sabzi ,stuffed, gojju or sambar.

Nutrition Source :Wikkipedia

Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fibervitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium (table).

Did  you know Okra leaves are edible ? It can be used in Salads. This is one of the most commonly consumed vegetable in all Indian Household. One of my favorite breakfast combo is Akki Rotti (Rice flour Pancakes ) with Bhindi Gojju.

Recipe for Bharwan Bhindi /Stuffed Okra:

Ingredients:

25 Bhindis / Okra(i have used small ones)

1.5 Cups Paneer crumbled

2 Onions finely chopped

1/2 Tsp Ginger Garlic Paste

1 Tsp Khandeshi Garam Masala (You can use normal garam masala)

1/2 Tsp Red Chilli Powder

1 /2 Cup Coarsely ground roasted peanuts

Salt to taste

1 Tsp Jeera

1/2 Tsp Khus Khus

1/4 Tsp Roasted Sesame seeds (for garnish)

2 Tbsp Oil

Method:

Wash the fresh bhindi and pat dry . Slit them and keep it aside.In  a pan dry roast peanuts and coarsely grind it and keep it aside.

For the Stuffing:

Heat a wide bottom pan. Add  tsp oil.Add  /2 tsp jeera .Roast for a few seconds and add chopped onions and ginger garlic paste.Roast the onions untill they turn golden brown.Once the onions change colour add chilli powder,salt to taste and khandeshi garam masala. Once the masala is cooked add crumbled paneer and cook for about 8-10 mins until all the ingredients blend well.Lastly add the coarsely ground peanuts and khus khus.Mix well and switch off the flame after 3 mins.

Stuffing is ready.Stuff the bhindi with this filling.

Heat another wide bottom pan. Add remaining oil and jeera. Now place the stuffed bhindis . Sprinkle some salt  as required.Roast them on medium flame.Repeat the process for all the remaining stuffed bhindis. Once done garnish with roasted sesame seeds and serve hot with Rotis or Rice.

Enjoy!!!!!!!

pAYASAM 2

SPICY BRAISED TOFU / DUBU-JORIM (KOREAN STYLE)

 

It’s Monday and I am here with a wonderful recipe for this week.I am sharing an easy  spicy braised tofu .

My boys love Tofu and  i love to try new recipes .I am not  a great fan of Tofu though.But I loved this korean style Spicy Braised tofu.This recipe is my contribution for 152nd theme #Foodiemonday #Bloghop  #AsianCuisine.

Recipe for Spicy Braised Tofu:

Ingredients:

1 Packet of Firm Tofu

2 Tbsp Oil

1/2 Tbsp Sesame Oil

1/2 Cup Finely Chopped Onion

1 Clove Garlic Minced

4 Spring Onions finely chopped

1/2 Tsp Sesame Seeds

For the Sauce:

1 Tbsp Soya Sauce

Salt to Taste

1 Tbsp Korean Chilli Paste / Gochujang

1/2 Cup Water

Method:

Take Firm Tofu and rinse well in cold running water .Pat dry with a Kitchen  paper towel. No slice them into 1/4Inch thick slices. Heat a heavy bottom flat pan. Add cooking oil. Now place tofu slices and cook on both sides untilnicely done. It will take about approx 7-8 mins for tofu to cook on each sides.Once done remove the crunchy tofu slices and place them on  a paper towel. Now add chopped onions , Spring onions (keep some aside for garnishing).Slightly roast untill the onions are slightly brown and crunchy.

Add all the ingredients for sauce in a bowl and keep it aside. Once the onions are done add the sauce until the oil starts to leave the sides and  the sauce becomes slightly thick.Add Sesame oil and tofu .Mix well.Sprinkle sesame seeds and garnish with spring onions .

Serve with steaming hot rice .

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

pAYASAM 2

SPICED PARMESAN CHEESE CORN

School holidays have come to an end .My boys are gearing for the new session in new campus.To celebrate the last day of holiday we treated ourselves with simply Spiced Parmesan Cheese Corn. This is an all time favorite as we love to have corn on the cob.It was so fresh and tender. We just loved it. We should always enjoy simple pleasures of life .

I am not a great fan of cheese .But this spiced Parmesan cheese corn just stole my heart. My humble contribution for this week’s 151st  #Foodiemonday #Bloghop theme #Corn is this simple and delish Spiced Parmesan Cheese Corn.

Recipe for Spiced Parmesan Cheese Corn:

Ingredients:

2 Ears Fresh Corn

1/4 Tsp Red Chilli Powder

2 Tsp Melted Butter

2 Tbsp Parmesan Cheese

1/4 Tsp Chilli Flakes

Method:

Remove the corn husks and remove the silk and wash the Corn. Gently tap the tissue to remove the water. Smear butter generously. Sprinkle Parmesan cheese generously. Please these on a tray and  bake it at 180C in a preheated Oven for about 15-20 mins.Once done remove the corn from the oven and sprinkle chilli powder and chilli flakes.

Serve and enjoy!!!!!!!!!

Check out other corn recipes:

Mexican Street Corn

pAYASAM 2

TOFU WITH GREENS / TOFU PALAK BHAJI

Hello!!

 

Today is monday and I am back with another fabulous recipe as per the theme. In this recipe  fresh Tofu is cooked with fresh greens . Another great idea to incorporate greens into your diet.This is a very simple and easy recipe with easily available ingredients in your pantry.

This week i managed to get some fresh organic Palak and fresh tofu.I was so happy to cook .Fresh greens make me so happy and whenever I am in Malaysia i incorporate fresh and green vegetables in my diet.I love the taste of vegetables there. Local varieties taste much better and are more flavourful.

Palak is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. Tofu, also known as bean curd, is a food  made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm

My Contribution for 150th #Foodiemonday #Bloghop theme #1TspOil is this simple and quick Tofu with Greens / Tofu Palak Bhaji.

Recipe for Tofu with Greens / Tofu Palak Bhaji

1 Cup =250 Ml

200 Gms Fresh Tofu

4 Cups of Chopped Palak

Salt to Tatste

1 Tsp Jeera / Cumin

1/4 Tsp Rasam Powder

1/4 Tsp Garam Masala

1 Tsp Oil

1/4 Tsp Haldi / Turmeric

Method:

Take a heavy bottom pan. Add oil. Once the oil is hot add Jeera . Once done add tofu slices and slightly roast on medium flame .Once done remove the tofu and keep it aside. Now add the chopped  greens /Palak  . Add haldi and allow it to cook on medium flame. Once lightly cooked add salt , rasam powder and garam masala. Mix well . Now add tofu and mix well. Allow it to cook well untill all the masala is incorporated and spinach is cooked well for about 10 mins.

Garnish with coarse black pepper and serve hot with Chapati / Phulka /Rice.

 

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

 

pAYASAM 2

REFRESHING SUMMER SALAD

 

Summer season is in full swing here. It is very Important to keep yourself hydrated all the time to beat the heat.Refreshing Summer Salads are a boon for me as i can whip up some yummy salads quickly.

I have been missing in action for sometime and have been missing you all. Work and home front have kept me bus.It is school holidays here and my boys are keeping me busy.Well i promise you to be more active and share some wonderful recipes with all of you.

Coming back to cooking in summers,I personally prefer to whip up quick meals for my family and avoid spending long hours in kitchen. I like to whip up up salads with fresh and yummy ingredients . Sometime simple salads with no fancy dressing is an absolute delight .

For our #149th #Foodiemonday #Bloghop theme #Salads my humble contribution is this refreshing summer salad that can be prepared within 10 mins from start to finish.

Recipe for Refreshing Summer Salad:

Ingredients:

1 Cup Corn (Frozen corn defrosted  or boiled corn)

1 Small  Onion Finely Chopped

1 Red Tomato finely chopped

Juice of 1/2 Lemon

1/4 Tsp Coarse Pepper Powder

Salt to Taste

1 Tsp Apple Cider Vinegar

2 Tbsp fresh Coriander finely chopped

1/2 Green Chilli / Jalapeno  finely Chopped ( as it gives a nice aroma)

 

Method:

Mix all the above ingredients in a bowl. Allow it to rest for 2-3 mins. Then serve this refreshing salad with the goodness of fresh ingredients.

Remember to keep yourself hydrated all the time!!!

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

pAYASAM 2

AMBE UPAKARI / RIPE MANGO CURRY

 

Summers are here in many parts of the world and so are sweet Mangoes.Mangoes are so healthy and flavorful. You can use them in variety of dishes ranging from desserts to curries.Mangoes are rich in vitamins .It is always good to eat seasonal fruits . Mangoes are available in my part of the world.It is expensive but we do have our quota during the season to make the most of it.

Everyone loves mangoes and my family loves them too. I have shared some recipes with mangoes in my blog.This time i thought of sharing an interesting recipe from Mangalore which is called Ambe Upakari / Ripe Mango Curry.It is absolutely lip smacking. You have to try this recipe to believe it.

My Contribution for  147th #Foodiemonday #Bloghop theme #Mangoes  my humble contribution is Ambe Upakari or Ripe Mango curry.

Recipe for Ambe Upakari / Ripe Mango Curry:

Ingredients:

7 Ripe Mangoes (Use small juicy ones)

10  Dry Red Chilles (ihave used byadgi variety)

1 Tsp Fenugreek / Methi

1/2 Tsp Mustard / Sarso

1 Tsp Cumin/ Jeera

1 Tsp Coriander / Dhania

3 Onions

4 Garlic pods

1 Inch Ginger

1/4 Tsp Turmeric powder / Haldi

Handfull of curry leaves

1/2 Tsp Pepper corns / Gol Mirch

2 Tbsp Palm Jaggery

2 Tbsp Oil

2 Tbsp Tamrind Juice

2 Green Chillies Slit

Salt to taste

Method:

Wash the mangoes and peel them. Soak the peels in a cup of water.Keep it aside for some time.

Take a wide bottom pan .Dry roast jeera , dhania, pepper corns,mustard seeds ,red chillies until you can smell the aroma.Ensure you do not burn them. Grind all the roasted spices along with chopped onions , ginger and garlic cloves to get a smooth paste.You can little water to the paste .Heat oil the pan. Add curry leaves ,some mustard and slit green chilles. Once they splutter add the paste and turmeric. Let it simmer untill the oil starts to leave the sides.

No w add mangoes , squeezed juice from the soaked peels, jaggery and tamrind juice and salt. Add more jaggery and tamrind if you want.Let it simmer for 3-5 mins.

Serve hot with steaming hot rice and a dollop of desi ghee.

Enjoy!!!!!!!!

 

Note:The measurements given above is as per my family’s pallet.

 

pAYASAM 2

AUTHENTIC RASAM POWDER

Hello !!

I am back with another authentic Rasam powder that i have learnt from my mom. Once of the best recipes i have learnt from her. It is so easy to make and store.Home made powders are always the best. This powder is an intergral part of any South Indian Kitchen. There are some variations in rasam powder depending on the states.

I was asked by many of my readers to share rasam powder recipe which i use in many dishes other than rasam.It enhances the taste of the curries when you pair it up with other masalas. It gives a whole new twist to the recipe.I am sure this recipe is a keeper.

Recipe for Rasam Powder:

250 Gms Dry Red Chilli (Byadgi variety)

50 Gms Dry red Chilli (Guntur Variety)

250 Gms Coriander seeds / Dhania

75 Gms   Fenugreek / Methi

50 Gms Mustard / Sarso

75 Gms Cumin / Jeera

75 Gms Black Pepper Corns / Gol Mirch

50 Gms Turmeric / Haldi

Handful of Karipatta /Curry Leaves

Method:

Dry Roast all the ingredients above individually on medium flame. Ensure it does not burn. Allow the  ingredients to cool. Grind them to get fine powder.

Mix in a dry bowl. Once cool store in an airtight container.Always use a dry spoon.

Enjoy!!!!!!!

pAYASAM 2

CHOCOLATE CAKE (EGGLESS)

Hello !!!

I am so happy to share that my humble blog completes 3 Yrs this month. It has been an amazing journey which has taught me so many things , introduced me to many wonderful and talented people who are always encouraging with their lovely feedback which has helped me to improve.I would also like to thank my family, friends and my wonderful readers who have time and again given their honest feedback which has made me better understand them and improve myself constantly. Do continue to shower your love and blessings which will boost me .I have met many of them personally and there is long list of people whom i am keen to meet sometime soon.To share this milestone i have baked a moist chocolate cake and decorated it as well.

Now coming back to this wonderful recipe it is eggless. I have tried to step out of my comfort zone and worked with Ganache. It was an awesome experience working with chocolate ganache. I know i need to work on my decoration skills. This is just a baby step and I am happy to have taken it.

As a part of out 145th #Foodiemonday #Bloghop theme #Cakes my humble contribution is this Yummy Chocolate cake .

Recipe for Eggless Chocolate Cake:

Ingredients:

For Cake:

1.5 Cups All Purpose Flour (Unbleached)
1 Cup Granulated Sugar
1/2 Cup Cocoa Powder
250 ML Milk (At room temperature)
1/2 Tsp Salt
1/2 Cup Oil (I have used Olive Oil)
1 Tsp Vanilla Extract
2 Tsp Vinegar(Incase you don’t have Vinegar you can use buttermilk instead of milk and vinegar
1 Tsp Baking Soda

For Ganache:

3/4 Cup Dark Choco Chips
250 ML Heavy Cream (I have used Amul cream)

For Toppings:

3 Nos Ferrero Rocher

6 Nos Fresh Stawberries

12 Nos Chocolate eggs

Method:

For Cake:

Pre heat the Oven at 180C for 10 mins. Grease the Cake tin and dust some flour and keep it aside.

Sieve the flour, Cocoa Powder, Baking Soda and salt twice in a wide bowl . Sieve sugar in another bowl.

In another bowl mix milk,vinegar,sugar and oil. Keep it aside till sugar is completely dissolved .

Slowly unfold the flour mix into the liquid mix and mix untill you get a smooth mixture without any lumps.Do not over mix.

Pour this mixture into the greased cake tin and bake it for about 40 mins or untill the toothpick comes out clean.

Keep it on a cooling rack and allow it to cool completely.

For Ganache:

Bring Heavy cream to light simmer and switch off the flame . Pour this over the chocolate chips and cover it for about 5 mins .Do not mix. After 5 mins mix the 2 ingredients to get a smooth mixture .I got the perfect consistency for decorating the cake. Allow it to cool completely.

One cooled pour it on the cake and uniformly spread it on the whole cake.Decorate with all the toppings mentioned above and serve.

Enjoy this super moist eggless chocolate cake !!!!!!

pAYASAM 2

TOMATO GOJJU (KARNATAKA SPECIAL)

 

Hello !!!

Today i am back with a special recipe from Karnataka. This is very close to my heart  as it can be prepared within a short time with easily available ingredients in your pantry. I love to have it with Phulkas, rice and akki rotti. It is sweet and tangy a perfect  balance of both to tickle your tastebuds. The  main ingredient in this recipe that enhances the taste of this dish is Rasam powder. I always stock home made rasam powder. I just got my stock from my mom who specially made it for me during my visit to her place. Home made Rasam powder is always the best and i just love it.I use rasam powder in many recipes apart from making varieties of Rasam.This recipe if one of the specialities from the state of Karnataka.

I am glad to be sharing this simple and yummy Gojju recipe with all my readers.This is one of the hot favorites with my family.

Recipe for Tomato Gojju (Karnataka Special):

Ingredients:

3 Cups roughly chopped Tomatoes

1/4 Tsp Fenugreek seeds / Methi dana

1/2 Tsp Mustard seeds / Rai (black)

Salt to taste

5-6 Dry Red Chillies

2 Sprigs of Curry leaves

2 Tbsp  Powdered Jaggery (I have used palm jaggery)

1 .5 Tbsp Rasam Powder

1.5 to 2 Cups of  Water

2 Green Chilies Slit

A generous pinch of Asafoetida

1 Tbsp Oil

Method:

Heat a heavy bottom pan. Add oil. Once the oil is hot add mustard seeds, curry leaves and fenugreek seeds. Once the mustard  splutters add  dry red chillies and asafoetida.Saute for a few seconds and then add chopped tomatoes, rasam powder and salt to taste.

Add 1.5 cups of  water . Keep it on medium flame and  stir occasionally untill the tomatoes are full cooked and oil starts to leave the sides of the pan.

Once done taste it and add jaggery if needed to get a perfect balance of Spicy , sweet and tangy taste.Garnish with a tadka / seasoning of mustard seeds and slit green chillies. Serve with steaming hot rice, Pulkas ,Rotis or Akki rottti.

 

Enjoy!!!!!

Notes:

The above measurement is perfect to suit the palate of my family.