foodie

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.

Palak/Spinach Phulkas

I do not plan my meals unless I have people coming over. When it comes to everyday cooking, I look at my small blackboard where I write my “vegetables at home list” and plan my meals around that. And yesterday, I realised that a bag of spinach needed to be finished off and I was wanting to make a simple roti and dal kind of lunch. And that is when I decided to make these Spinach phulkas. They turned out so well and brought a nice change to a simple friday lunch. My boys loved how green they looked and gobbled them up in minutes.
And here is the recipe for the same :

One bunch of spinach leaves- washed and pat dried

Wholewheat flour/Atta- as required

Salt and Ghee- As per taste

Warm water- If needed

Method:

-Take spinach leaves and grind it in a blender to a fine paste with enough water.

-In a wide bowl, add your wheat flour, a pinch of salt and a spoon of ghee.

-Add the spinach paste too.

Mix everything well. You should be able to make a nice soft dough with the water from the paste itself, If, even after mixing you feel that you might need more water, then add warm water. Knead well and make a soft dough.

The dough should look like this.

Cover and Rest for 20-30 minutes.

Now divide the dough into equal sized balls and make chapatis or phulkas as normal.

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Once cooked, brush a little bit of ghee on top of each phulka and keep them warm in a casserole until serving.

 

 

Other variations I have tried:

Beetroot phulkas(same method)

 

 

 

 

 

 

 

 

 

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!

Five of many things about me!

1) I have had wonky teeth almost all my life. Only when I realised that I was nearing 30(I turned 30 this year, so please don’t think I am very old) I decided to fix my teeth. I am glad I did because I see many people smiling at me these days.

2) As much as I love cooking and feeding my loved ones, I also love being fed and taken out to eat. Be it for a posh night out at a fine dining place or a greasy Takeaway or a child friendly Italian, my gluttony is a sight of embarrassment everywhere.

3) I sort of hate low-fat versions of anything. Except maybe double cream. Because I am a believer. I would rather eat a small portion of the proper malai kulfi than a big cup of a low fat one. I like to reduce portions than substitute. But what I haven’t understood yet is how small should it be really 🙈

4) I am not skinny. I don’t wish to either. I think I like the way I am. Just about average is what I am. Although, I may not be as proud when it comes to my mind. Ha, I go mental about some really silly things and I have very weird OCDs. So, overall, an average looking person with a birdbrain.

5) I don’t eat chocolates! Maybe once or twice a year.That’s all.

As a matter of fact, I am glad you made it this far to know about me. So, I leave you with an interesting recipe as a reward for taking your time to read until this point.

It’s sort of a challenge to come up with ideas to cook sprouts differently. One could simply throw them in a salad or make a curry. I have tried making sprouts sandwiches too. They are mighty good. But one Sunday, when I decided to fry pooris for lunch, I also had some leftover sprouts in fridge. And there you go, this dish was born. All I did was slightly cook the sprouts with salt, turmeric and chilli flakes. Next, let it cool and stuffed them into pooris. It was a little tricky at first but as it cooled even more, it became a lot easier to roll and fry. So, the next time you make pooris, try stuffing them with these humble mung beans for a lovely change. I don’t have step by step pictures but I will try to update the post when I make it the next time.


I served it with tadka dal and khatti meeti aloo(sweet and sour). Perfect Recipe to help you get your Sunday nap in order.

 

Featured Image source: Google 

Some television talk and a healthy recipe 😁

First of all, I am not a TV person. I don’t remember the last time I sat down on the couch to watch some tele on my own. Not because I am so busy but it is just not my thing. Pah! What a boring wife/friend do I make of myself!

My way of relaxing is to lie down and browse for recipes after I have had a glass of good wine. When it comes to a drama or a sitcom, I hardly have any patience to begin with. But there have been a few shows which I really loved watching. Downton Abbey will remain my most favourite ever. I also liked watching Gavin and Stacey, Only fools and Horses and some episodes of IT crowd. Okay, they are all British because I am a little biased towards the English when it comes to humour, cakes and manners.

We now find a little time to watch our favourite shows after the man-cub goes to bed, but the challenge now is choosing which one to watch. So, every time my husband and I decide to watch, we spend way too much time on choosing than actually watching. This is one of those things like “where do we eat out” dilemma. But there are always exceptions. So, we do manage to find shows that interest both of us such as the ones I said above. But 99 times of 100 , we are on opposite poles and choose what each other won’t enjoy. So, one such show that I watched recently which I knew he wouldn’t enjoy is an American TV show called Grace and Frankie. It was surprisingly a delightful watch. I am now moving onto Season 2 which was released earlier this month. This is available on Netflix if you want to watch too. I am not great at reviewing TV shows as I don’t watch a lot but all I can say is if you are looking for something rather warm yet funny, then you might give this a try.

But before you do that, you may also check out my recipe for a delicious side. Perfect for munching on while you Grace and Frankie.

Oven baked Sweet Potato fries:

Step 1 : Cut Sweet potatoes lengthwise. Put them in a food bag, add salt, paprika and Olive oil. Shake the bag to coat evenly.You could leave for about 20 minutes before you bake. (Might be a good idea to turn the oven on now for preheating)

Step 2 : Arrange them on a baking tray. Make sure you use a cooking spray or some sort of oil to avoid sticking. And another tip I learnt is to separate each of these sticks so they don’t stick together and become mushy.

Step 3: Bake in a preheated oven at 190-200 degree celsius until they start to look like fries 🙂

Serve on its own or with any sauce of your choice although my favourite is Sweet chilli.

The joy of simple food!

Did you know that Indians eat yoghurt/curd rice which is just rice and yoghurt mixed together? Okay, it’s more of a south Indian thing than a “Indian” thing actually. A daily affair in every south Indian’s home if I may say so. It may sound like I am over exaggerating a very simple combination or some of you may even call it a strange one. But the fact remains that there is nothing quite like finishing a meal with this “Thayir Sadham” as we all fondly call it in tamil. We sometimes have it as the only meal just so it helps the tummy to recover from all the junk we often eat.

It is mostly had during lunch but some people prefer having it for dinner too. As with many other dishes, this too can be served with variations. The most common is tempering it with mustard seeds. It shouldn’t surprise you if I now say that it appears on every wedding food menu. One, because it is loved by people of all ages and two, it is very easy to cook. On such occasions, it is a little more dressed up with fruits like grapes and vegetables like carrots and nuts too. And tempered with ginger, green chillies etc etc. Infact, I know a lot of people who even add butter to it to this already creamy deliciousness.

Goodness knows what a brilliant lot we are when it comes to food.(I maybe a little biased here being a south Indian myself) But dear reader, if you don’t think I was right then I suggest you first have a plate of Masala dosai or a bowl of curd rice with some potato fry and then think again.

Now, as we are all aware that eating too much white rice may increase the risk to diabetes and so on, I don’t see why we cannot switch some meals to healthier types. Especially, when we can get easy access to so many wonderful substitutes like Brown rice and Millets. I personally love millets. They are so easy to cook and tastes even better than white rice. Although I don’t compromise all the time. For e.g I like to cook white rice for a good bowl of drumstick sambar. But for a mixed yoghurt rice, I think millets are my favourite.

millet curd rice 3Here is a picture of a millet yoghurt rice tempered with mustard seeds and curry leaves we had last week.

This was heaven right there.

I have such warm memories of devouring this dish after so many trips that we have taken over the years. Every time we come back from a trip, the only thing we crave for is some curd rice so we can all drift off to sleep right away. Yes, it is such a good sleep inducer I tell you.

There is no real recipe to this dish. You can add or not add any of those extra bits I mentioned. Here are a few suggestions:

  1.  If you are a beginner and want to experiment on how rice and yoghurt might even taste, then I would suggest you try doing this with plain basmati rice first. Simply cook rice normally and mix it with plain or greek yoghurt and a pinch of salt. 
  2. If you want to go one step further, heat up some oil, throw in mustard seeds and curry leaves, finely chopped ginger and green chillies. Add all of these along with rice and yoghurt. 
  3. If you want to go over the top, then follow step 1 and 2 first. Then, add green and black grapes(of course without the seeds). Then grate some carrots and cucumber. Garnish with nuts of your choice and for that extra prettiness add a few pomegranate seeds.

Now, can you begin to imagine how good this can be really????