food bloggers london

Broccoli & cauliflower puttu

I love my vegetables and what I love even more is coming up with new dishes where I can happily add two or more vegetables into one dish. And one of my recent experiments to make a dish quickly with broccoli and leftover cauliflower turned out to be a lovely combination indeed.

Broccoli cauliflower puttu

One medium sized broccoli-grated

Half cauliflower -grated

Onions-1 finely chopped

Garlic-3 pods roughly chopped

Turmeric powder

Daria dal/odacha kadalai-2 big tablespoons

Dry Red chilli-2 or more depending on spice level

Salt and oil to taste

Mustard seeds & jeera to season

Pinch of hing

Heat oil in a pan, add mustard seeds, jeera and hing. Add garlic and onions, sauté till translucent.

Then add grated broccoli and cauliflower.

Add turmeric powder and sprinkle little water and cover cook in medium flame for two mins.

Meanwhile dry grind the dal and red chilli with little salt.

Now back to the pan, check the grated veggies have cooked half way through, add the ground powder and more salt if required.

Cover and do not mix for till the dal powder cooks a little bit.

After five mins, lightly mix or toss everything.

Open and cook till it dries out well and gets a little roasted or serve as it is if you like your veggies on the softer side.

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Super delicious millet based recipes!

There are enough websites and enough people around to tell you about the health benefits of millets. Besides the fact that they are healthy, I like to use them in different recipes because I can get bored easily with the same kind and colour of food. So I try and kill two birds with one stone as using different grains/seeds every week helps keep me motivated to cook from scratch and also make a healthier meal simultaneously. So here are 3 simple recipes for the entire family to enjoy 🙂

Recipe 1

Ragi idli

For the ragi idlis, here is what you will need

Ragi flour or whole finger millet seeds- 2.5 cups

Idly rice-1.5 cups

Urad dal- 1 cup

Wash and Soak the ragi seeds and rice for a minimum of 4 hours. If using flour, soak only rice.

Soak urad dal for less than an hour.

Grind to idli batter consistency with salt and allow to ferment. Do not grind batter to a super smooth consistency. Grind till you can feel a slightly gritty feeling between your fingers so you get a nicer texture.

If adding ragi flour, mix the flour towards the end with the ground rice and grind for few minutes till it all comes together.

Once fermented make idlis as normal and serve with chutney of choice. I would normally prefer a green chutney using coriander or mint for these idlis while for a ragi dosa with the same batter I would make a red chutney with onions, garlic and red chutney.

Recipe 2

Kambu/pearl millet set dosa

Pearl millet flour- 3 cups

Idly rice-1 cup

Urad dal- 3/4th cup

Fenugreek seeds/methi seeds-1 tablespoon or a little more if you love the flavour

Red rice flakes-1/4th cup

Soak idly rice and fenugreek seeds separately for a minimum of 4 hours.

Soak urad dal and rice flakes for atleast half an hour.

Grind altogether to a nice smooth batter. Allow to ferment and make small dosas without too much pressure while you swirl them for nice set dosas. If you like a crispier version simply make as normal.

Any chutney or sambar goes well with this dosai.

Recipe 3

Methi/fenugreek leaves millet dosa

Varagu/Kodo millet- 2.5 cups

Idly rice-1.5 cups

Urad dal -1 cup

Soak rice and millets for a minimum of 4 hours. Soak urad dal for a minimum of one hour. Grind all together to a nice smooth batter. Add salt and mix well.

Allow to ferment.

Once fermented, clean and wash fresh fenugreek leaves and grind to a smooth paste. Add to freshly fermented dosa batter. Add a squeeze of lemon juice and a pinch of turmeric too.

Make dosas as normal.

If you want a variation, thinly slice shallot sor small onions, handful of peas and make a little thicker dosa than normal, add thinly sliced onions, peas and podi/powder on top and cook on a medium low flame until the onions have slightly browned. You could add ghee or sesame oil for the podi dosa.

Serve with chutney of choice. I would omit the podi for toddlers and only add onions and peas.

Homemade Pita breads!

So, one among million other things that I have wanted to cook is fresh Pita breads at home. And guess what…I made it yesterday. The entire process felt so magical especially for a beginner-level baker like me. Starting off with a simple yeast dough that puffs up like a balloon towards the end of the process was such a joy to watch with my side-kick(my son) who was equally excited and stood beside me as I cooked these on the stove. Its a very easy recipe which I found on youtube but I like to be adventurous at times so changed it a bit.

I have managed to post this recipe sooner than I thought(Thanks to Instagram). A few lovely women on Instagram appreciated me and wanted to know how I made it. Luckily, I also have pictures and short videos from yesterday… To tell you the truth, I always like to click pictures and videos for such recipes only because I can go back to refer when I am making it again. And as an added bonus, I get to use it for the blog when I want to!

SO here goes…

This recipe will make about 14-16 medium sized breads!

3 cups of all purpose flour or you can use whole wheat flour! ( I used 2 cups of AF and 1 cup wheat flour)

1/2 half cup fine semolina

1 tablespoon milk powder

1 tblspn instant yeast

1 Tspn sugar/ honey

1/2 tblspn salt

Some warm water

1/4th cup extra virgin olive oil and more for rubbing on the dough later

  1.  In a wide bowl, mix flour, semolina, salt and olive oil. In another small bowl, add little warm water(shouldn’t hurt your finger when you dip in) add yeast and sugar and dissolve well. Wait for a few minutes and you will see some foaming. Now add this to the dough. Now, I know you can add instant yeast directly to dry ingredients but I prefer doing it this way so I can be sure the yeast has activated. Feel free to add it directly to flour if you have worked with yeast previously.
  2.  Mix very well and make a nice dough by adding warm water. And at first its okay to add little extra water so you get nice sticky dough. Then take it off the bowl and knead knead knead for a good 15 minutes or so while adding drops of warm water every now and then. You will be pleasantly surprised to see a beautifully smooth dough as you keep kneading. When you get a nice bouncy feeling to the dough and a sore feeling to your arms, oil the bowl well and transfer the dough back to the bowl.​​ Also coat the surface of dough with oil.

    ​3. Cover and allow to rise for an hour or more.

    Once it’s risen well, punch the dough and take out all the air. So therapeutic I tell you!​

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  3. Now divide dough into preferred sizes and dust some flour on the work surface or your regular roti board. Start rolling the balls into preferred shape round or oval. Roll it thicker than chapatis. Like a paratha maybe!
  4. Arrange each rolled out bread onto kitchen towels side by side. Cover and leave this to rise for another 30 mins. Might not rise too much but I read that this step helps with puffing up later while cooking. ​

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  5. After 30 minutes or so, heat up a skillet, medium to low flame and cook each bread for about 40 secs in total.As you keep turning and cooking, you will see how beautifully it puffs up. Then take it out and place on clean kitchen towels. 
  6. Don’t stack immediately, wait for it to cool and then stack.
    Cover the stacked breads well and store in kitchen towels in room temperature or freeze them in freeze safe bags.

We love yoghurt and anything yoghurt based. And we are also partial to greek yoghurt. SO you can be sure we love Labneh..the strained yoghurt cheese that is just so so so good… When I finished making the breads, I started to crave for a good dip. I quickly took a cup of greek yoghurt onto a muslin cloth and allowed it strain for a couple of hours or so. But the longer you strain, the thicker and creamier it is.

Just before serving, I transferred it to a bowl and drizzled some extra virgin olive oil on top. You can add olives, fresh parsley, fresh oregano, za’tar spice on top of this. I didn’t have any of these in stock. But trust me this stuff is rich and delicious on its own. It is good on toast, good on top of herbed vegetables, or simply get sweeping with some warm homemade pitas like we did.

As we are always greedy and want lots of food, I also made pan fried falafels with whatever ingredients I had. Because, it is not the original recipe without parsley,  I will not be posting the recipe for falafels in this post. But there are a lot of websites and youtube videos to learn from.

And this is the final platter I put together for dinner

Hoummus- store bought, homemade labneh, homemade falafels and homemade pitas. For the salad, I Had a bag of mixed leaves. To a cup of that I added grated carrots, fresh cut cucumbers and cherry tomatoes drizzled with some olive oil and add a bit of French mustard. 

 

I hope you enjoyed this post!

Really simple yet healthy south Indian breakfast ideas!

I have to admit that ever since I started to cook on my own, I may have not given breakfasts much of an importance for a very long time.Thankfully, years ago, I realised I shouldn’t skip breakfast. But  after I became a mother, I realised I should only make it more healthier than other meals. And here I am with a quick roundup of some healthy Indian breakfast ideas. Although these recipes need a little bit of pre-prep the previous night, they are all family friendly recipes which makes it ideal for busy mornings.

  1. Brown rice Set dosa 

Ingredients: 

Brown rice – 1.5 cups , Idli Rice – 1/2 cup , Aval/Poha/Rice Flakes-White or red(I have used red)- 3/4 th cup, Urad dal-1/2 cup Fenugreek seeds– One teaspoon, Salt– to taste

Soak the brown rice and fenugreek seeds for a minimum of 4 hours. The rest of the ingredients can be soaked for an hour or so. Grind all together in a mixer/blender to a smooth batter. The batter should be slightly on the thicker side after grinding. Add salt and mix well. Leave to ferment overnight. Once fermented, if the batter looks very thick, you could add some water to adjust the consistency.The batter should be light and you should be able to pour it quite easily onto the tawa/pan. And try not to spread it too much like normal dosas. You should be able to see those little holes forming as soon as you pour a ladle of batter. And cook like normal dosa and serve with any side dish of your choice.

2. Samba Godhuma Rava idly/Wheat Idli/Lapsi Idli 

Ingredients :

Lapsi/Plain godhuma Rava/Wheat Rava/Samba Rava– 3 Cups, Urad dal– Just over one cup , Red rice flakes– A big spoonful, Salt– to taste

Soak Urad dal and Red rice flakes for an hour. Soak the Wheat rava for half hour. Grind the urad dal and red rice flaked to a smooth and fluffy batter and squeeze out as much water as you can from the wheat granules. Add half the quantity to the blender/grinder and grind til smooth. Add this ground wheat paste, rest of the whole wheat granules directly to the ground urad dal and red rice flakes. Add salt and mix well. Leave to ferment overnight. You will be able to make spongy idlies for breakfast. Serve with any side dish of your choice.

The reason why only half the wheat rava is ground and added is to get that coarse texture for idli. If you want, you can either add the soaked wheat rava directly to ground urad dal or you can just roughly grind and then add. The ground batter will look like this.

3. Ragi red Rice dosa with Moringa/Drumstick Leaves

Ingredients: 

Ragi flour/ finger millet flour– 2.5 cups , Red raw rice flour-1/2 cup, Urad dal– 1/2 cup, Fenugreek seeds-1 teaspoon , Salt– to taste

Moringa/Murungakeerai/Drumstick leaves– As preferred

Soak fenugreek seeds for a minimum of 2 hours. Soak Urad dal for atleast 20-30 minutes. Grind Urad dal and fenugreek to a smooth paste and mix in the flours and add salt. Mix well and leave to ferment overnight.

Just before you make the dosas, clean and wash the drumstick leaves and add them to the batter and make dosas as you would normally do.

4. Mung dal dosa /Mung beans Dosa

Ingredients: 

Green Mung beans/whole moong dal/Pachai Payaru– 2 cups, Idli rice or raw rice– 1/2 cup, salt to taste.

This dosa is also known as pesarettu although pesarettu is a little more prettier looking than my version.

Soak the dal and rice together overnight. Grind them together with salt to a smooth batter in the morning. This batter need not ferment. You can make dosas immediately. Optional ingredients to add to the batter are cumin seeds, shallots, green chillies and minced ginger. Serve with chutney of your choice.

5. Turmeric Idlis

Ingredients : 

To the normal rice idli batter, add a tablespoon of turmeric powder before you steam the idlies. Mix well and then pour it onto idli moulds. This is one of those simple ways to include more turmeric in your diet.

6. Jowar/Sorghum Dosa 

Ingredients : 

Sorghum/Jowar/Cholam flour– 2 cups, Idli rice or Raw rice – 1/2 cup, Fenugreek seeds– one teaspoon, Urad dal-1/2 cup Salt– to taste

Soak Idli rice, urad dal and fenugreek seeds for a minimum of two hours. Grind to a smooth batter and add the sorghum flour to the ground batter. Add salt. Mix well and add water if necessary to bring to a dosa batter consistency. Leave to ferment overnight. And make these dosas like your regular dosa and serve with side dish of your choice.