Happy Navarathri

Wish you all a very Happy Navarathri! I am very excited about my third Navarathri golu and I have put in a lot of effort into doing things differently this year. :) I will post all the pictures of my golu after Navarathri.

Traditionally we are supposed to make one variety of sundal every day and I try and do a different one everyday but by far my most favourite is the Kabuli Chana sundal and the Kala Chana sundal. These two will be repeated atleast once during these nine days. Sundal is very healthy (if made the right way) dish high in protein. So I enjoy it immensely and even make it regularly on other ocassions.

I will be updating this blog with pictures of all the sundals I made over the span of 9 days.

Kabuli Chana/Konda Kadalai Sundal


Kala Chana / Karuppu Konda Kadalai Sundal


Moong Dal / Payatham Paruppu Sundal


Lobiya Sundal / Karamani Sundal



The rest of the days I ended up repeating some. My mom also made Soybean sundal but I forgot to take the pic. I soaked the soybean assuming it is yellow peas but when I looked at it the next day, it had grown oblong:D But this was a good one too.

General ingredients and directions for any type of sundal are -

Ingredients:

1. Pulses or beans - 2 cups soaked and cooked until a little soft but still retain a little bite
2. Grated coconut - 3 tbsps
3. Dried red chillies - 8
4. Curry Leaves - 10
5. Mustard seeds - 1 tsp
6. Urad dal - 2 tsps
7. Hing - 1/2 tsp
8. Gingelly oil or any vegetable oil - 1 tbsp
9. Salt
   

Directions:

1. Heat oil in a pan and add mustard seeds. Once they have popped add the urad dal and stir until golden brown.
2. Add the red chillies and curry leaves and sautee until you can smell the aroma.
3. Add the hing, salt and beans and coconut and mix well.
4. Place a lid and steam until done and enjoy hot!
   

Vegetable Cheese Toast

This recipe was inspired by Nupur's (of One Hot Stove) Cheese Toast Recipe. I came home after an evening of shopping and had to think of something quick to finish the bread that was going to expire in two days and without too many ingredients and I thought of this. I changed the way the veggies were made although the basic idea is the same as Nupur's recipe. It is a really quick and easy snack or meal when you have bread on your hand and some frozen veggies.


Ingredients:

1. Potatoes - 2 small cut into small cubes
2. Frozen or fresh mixed vegetables
3. Kitchen king masala - 1 tsp
4. Garam masala - 1/2 tsps
5. Chilli powder - 1/4 tsp
6. Curry leaves - 5
7. Mustard seeds - 1 tsp
8. Jeera - 1/2 tsp
9. Turmeric - 1/4 tsp
10. Salt
11. Oil - 1 tsp
12. Whole wheat bread slices - 8
13. Mozzarella or any low fat cheese - 1 cup grated
14. Red chilli flakes
15. Dried oregano
    
16. Tomato ketchup
    

Directions:

1. Heat oil in a pan and add jeera, mustard, turmeric, curry leaves and let the mustard seeds sputter.
2. Add the potato cubes and let them turn a little brown at the edges.
3. Now add the frozen vegetables, kitchen king masala, chilliw powder, garam masala, salt and about a half cup of water and steam it all until it is well blended and well done.
4. Toast slices of bread until well done. Apply a layer of ketchup and then a layer of the cooked veggies.
   
5. Top with some cheese and red chilli flakes and oregano and broil it until the cheese melts. Serve hot with ketchup or any chutney and enjoy!

Spicy & Healthy Palak Pulao

I came up with this recipe based on several that I read online and also used part of my mom's recipe for cauliflower pulao. I was also inspired by Sindhu's methi pulao to try and make something different with palak. The trick is to add as much palak as you can and make people eat it without knowing that it is healthy:)

Ingredients:

1. Red Onion - 1 large chopped finely


2. Garlic - 4-5 pods


3. Ginger - 2 inch piece


4. Green chillies - 7/8


5. Palak - 2 packs of fresh of 1 pack frozen (thawed)


6. Potato - 1 cubed


7. Carrots - 2 big roughly chopped


8. Beans - 1 cup chopped
   


9. Peas - 1 cup


10. Olive oil - 2tsps


11. Cardomom whole - 5/6


12. Cloves - 5/6


13. Bay Leaf - 1


14. Jeera Dhania powder - 1 tsp
    


15. Red chilli powder - 1 tsp


16. Curd - 1/2 cup beaten'


17. Basmati rice - 2 cups


18. Water - 4 cups
    


19. Salt
    

Directions:

1. Heat olive oil and add the bay leaf, cardomom and cloves and let them turn a little brown


2. Add the onions and sautee until they turn brown


3. Make a paste out of the ginger, garlic, green chillies and salt


4. Add this paste to the onions and sautee until the raw smell goes away


5. Add the potatoes, carrot and beans and sautee until the edges brown


6. Add the peas and palak and let the palak wilt down


7. Add the rice and mix it up well with the veggies


8. Add the jeera dhania powder, red chilli powder and curd and mix it well with the veggies and rice


9. Add the water and let the whole thing cook until rice is soft. Or just dump it all in a rice cooker and let it cook. Enjoy hot with raita!
   

Cabbage Kootu

This is a very healthy version of cabbage kootu as I do not use any coconut and very little oil for the tempering. Its a yummy dish of its own to be had with hot steaming rice and a simple way of making the boring cabbage exciting. Again, I don't have a picture yet but will try to click one soon. The proportions here make a big potful.

Ingredients:

1. Cabbage - 1 small or 3/4th medium sized
2. Moong dal - 2 cups
3. Curry Leaves - 8
4. Mustard seeds - 1 tsp
5. Red chillies - 3
6. Oil - 1tbsp
7. Salt
   

For the masala:

1. Chana dal - 3 tbsp
2. Black pepper - 3 tbsp
3. Red chillies - 8
4. Urad Dal - 3 tbsp
5. Grated coconut - 1 tbsp

Directions:

1. Heat the oil and temper the mustard seeds
2. Add roughly chopped cabbage and saute for 10 mins
3. Add the moong dal and roast for 10 mins
4. Add enough water to soak the moong dal and cabbage, salt to taste and let it cook until soft.
5. Dry roast all the ingredients for the masala until the aroma comes out and grind in a mixer to a fine powder.
6. Once the cabbage and dal is cooked, turn off the heat and add enough masala to make it spicy and stir it in. Enjoy hot with rice:)
   

Peerkangai Thogayal

This is a really simply and yummy tamilian recipe for ridge gourd chutney. I do not have a picture at the moment but will update once I have it. It should be eaten with hot rice and ghee to really understand the full extent of its taste:).

Ingredients:

1. Ridge Gourd or Peerkangai(Tamil) or Beerakai9Telugu) or Dodka(Marathi) - 5, medium sized
2. Tamarind - 1.5 inch piece
3. Black pepper - 1 tbsp
4. Dried red chillies -10
5. Salt 1/2tsp
6. Urad dal - 3 tbsps
7. Hing - 1/2 tsp
8. Sesame seed oil or any vegetable oil - 1.5 tbsp
9. Curry Leaves - 8
10. Mustard seeds - 1tbsp
    

Directions:

1. In a pan heat 1/2 tbsp of oil and saute the black pepper, red chillies(7) and urad dal(only 2 tbsps) separately until well roasted and keep aside.
2. Peel the ridge gourd a little to remove some rough edges but not all the peel and chop into small pieces. The smaller you chop, the faster this will get done.
3. Saute the ridge gourd in the same pan until it is soft and cooked.
4. In a mixer grind together the roasted spices, ridge gourd (after cooling), salt, hing and tamarind until it is a smooth paste.
5. Heat the rest of the oil and temper mustard seeds, remaining red chillies and urad dal and curry leaves.
6. Garnish the chutney with the tempered mixture and enjoy!
   

Mexican Veggie Burrito/Fajita

This is my own (healthier) version of the mexican veggie burrito/fajita. I have tips to make the unhealthier version as well at the bottom. The key ingredient to bring the taste together for this one is, believe it or not, Sriracha sauce (Vietnamese/Thai hot sauce). I know it sounds a little weird but trust me on this one:). This dish was inspired by all the burritos and fajitas I ate and wished they were done a little differently. The spiciness thats comes out of the recommend ingredients might be a little too much for some of you. But you can always tone that down by using less of the peppers. This is really easy to make for a crowd as you can just make all the ingredients in advance and place it out in front of them and let them assemble it as they like it. I do not have pictures for this one yet but promise to post one soon. Here goes -


Ingredients:

1. Black beans - 2 cans
2. Onion - 1 medium size cut into thin slices
3. Bell peppers - 1 each of red/yellow/green thinly sliced
4. Tomato - 1 big finely chopped
5. Cilantro - 1 bunch finely chopped
6. Avocado - 1 cut and smashed with lemon juice
7. Chopped lettuce
8. Chopped spring onions
   
9. Cumin powder - 1 tsp
10. Cayenne pepper - 1/2 tsp
11. Paprika - 1 tsp
12. Dried oregano - 2 pinches
13. Dried thyme - 2 pinches
14. Dried parsley - 2 pinches
15. Dried rosemary - 1 pinch
16. Dried sage - 1 pinch
17. Freshly ground pepper - 2 pinches
18. Spinach or sun-dried tomato tortillas
19. Sriracha sauce
    
20. Crushed red pepper - 1 tsp
21. Olive oil - 1 tbsp
22. Salt
    

Directions:

Beans:

1. Drain the water from the beans and wash them thoroughly in water. This is to drain all the salt that comes with it.
2. Heat in a pan and add cumin powder, half the cayenne, paprika, black pepper and salt to taste.
   
3. Boil until the beans are thoroughly cooked and spices are blended and keep aside.

Sauteed Veggies:

1. Heat 1 tsp of olive oil and add the sliced onions, bell pepper, oregano, thyme, rosemary, sage, parsley, paprika, cayenne pepper, crushed red pepper, black pepper and salt.
   
2. Saute on high heat until the onion is a little cooked but do not overcook the bell peppers. They need to retains some crunch. Alternatively you can cook the onions first and then add the bell peppers.

Tortilla:

1. Heat a pancake pan or any flat pan.
2. Brush the tortilla on both sides with very little olive oil and toast it on the pan until it browns a little on both sides.
   
3. Do not roast too much if you want to eat a wrap as it will become stiff. I personally like it well done and toast ti really well and it tastes awesome.

Assembly:

1. Place the tortilla on a cutting board
2. Spread the cooked beans evenly.
3. Top with the sauteed veggies, avocado, tomato, lettuce, spring onions, cilantro
   
4. Garnish with Sriracha sauce and wrap it up.
5. You could also just service all the above as sides with the well done tortilla.
   

Tips to make it unhealthy:

1. While toasting the tortilla, do one side first and then flip. Sprinkle cheddar cheese and cover with a lid and toast until the cheese melts and then follow the assembly process.
2. Add a dollop of sour cream on top to make it yummier and unhealthier:)

Other Substitutions:

1. You can use a whole wheat tortilla instead of the spinach and sun-dried ones
2. The black beans can be substituted with pinto beans
3. You can also add rice cooked with tomato paste and vegetable broth and stuff that in this wrap to make it authentic mexican
4. You can replace the Sriracha sauce with salsa to make it less spicier
5. You can add grilled or sauteed marinated paneer to make this taste meatier.
   

Black Forest Cake

I made this black forest cake for my hubby's birthday . I use Nupur's recipes as posted here . Nupur thank you so much for this awesome recipe. It worked wonderfully and brought back memories of the cakes in India.






I must say this cake tasted mind blowing two days after it was baked. So the next time I will make this way in advance of the event. I did not make any modifications to the recipe except using a little less sugar and a little less of the instant espresso powder. I did feel like my cake layers came out a little hard and that is probably because I did not drizzle enough syrup. But after two days of soaking who cares!!! The taste is just out of this world!!!

In case you are wondering why the cake has the chocolate shavings only on the side, the origical plan was to ice "Happy Birthday" but the brilliant person that I am, I bought the red icing tube but not the front piping attachment for it!! So hubby had to make do with colorful candles on the top!!:)

Coconut cake with coconut cream cheese icing

This was my second attempt at a "real" cake with icing and I chose my dear friend Vindhya's birthday for this because my first attempt was a simple cake with whipped cream icing for her birthday last year. That was when I first got my stand mixer and I am in love with it ever since. I chose a coconut cake with coconut cream cheese icing because she is not a big fan of chocolate. A lot of things wen wrong with this one - the cakes had an uneven surface that I did not bother sawing off, the icing technique left much to be desired which meant that I had to cover it up with coconut flakes and that did not leave me any open space to ice "Happy Birthday" :( but the cake did taste ok and I hope she liked it:). Thankfully the candles made it look a little festive and the end product was passable.




I used this recipe for the cake and this one for the icing. The modification I made were -

1. I added coconut milk to the cake instead of regular milk to give it a coconut flavor and did not blend in the fresh coconut.
2. I also added 1tsp of coconut extract to the cake batter.
3. I added only one cup of sugar to the cake batter and and two cups of powdered sugar to the icing instead of the amounts prescribed.
4. The icing was made with low fat cream cheese instead of regular cream cheeses.
   

My next attempt will be the black forest cake using Nupur's (One Hot Stove) recipe for my hubby's birthday this weekend. I have my fingers crossed and I hope it turns out well.

Vegetarian Chili

Being a spice lover I have always been unhappy about not being able to eat "Chili" and this inspired a vegetarian version of the same. I would say that this is a hipper cousin of Indian Rajma with jazzier stuff thrown in and gets better tasting the longer you keep it although when I made the chili, it only lasted one evening. Needless to say it was a hit! I have drawn this recipe from several different versions online but was especially inspired by the Emeril Lagassa version here . I used 4 kinds of beans instead of just one and did not use as much tomato in the recipe otherwise it over powers other flavors.




Ingredients:

1. Can of black beans - 1
2. Can of kidney beans - 1
   
3. Can of pinto beans - 1
4. Can of white beans - 1
5. Zucchini - 1, chopped finely
6. Yellow onion - 1, chopped finely
7. Red/green/yellow bell peppers 1/2 each
   
8. Crushed Tomatoes - 1 can
   
9. Jalapenos - 1, finely chopped
10. Serrano peppers - 2 finely chopped
    
11. Mushrooms - 10-15 or 3 portabello mushrooms
    
12. Ginger-garlic paste - 1 tsp
13. Vegetable stock - 1 cup
14. Cayenne pepper - 1 tsp
15. Cumin powder - 2 tsps
16. Paprika - 1 tsp
    
17. Cilantro - 3 tbsps finely chopped
18. Sour cream - 3-4 spoons for garnish
19. Lemon - 1

Directions:

1. Heat oil in a pan and saute the onions until golden brown.
2. Add the finger garlic paste and stir for 1 min. Add in the tomatoes, zucchini, mushrooms, bell peppers and let them cook for 15 mins or so.
3. When the veggies are cooked well add the chopped chillies, cayenne pepper, paprika and cumin powder and mix well.
4. Add in the cans of beans and vegetable stock and let it all cook evenly and come to a boil.
5. Garnish with cilantro, lemon juice, paprika and sour cream (not shown in pic) and serve hot with some garlic bread or brown rice.
   

Pudina Sandwich

My love for this sandwich goes back to the days when we had "Sandwich Dinner Days" at home when mom and dad would make this Pudina Chutney and we would gorge on them like we hadn't eaten for days! The fun part of me was that I would get to make my own sandwich as a kid.:) Then there came a time when they started making these sandwiches at the chat thelas all over in Hyderabad which was pretty similar to what we had at home but also had a "chat" element to it with onions, sev and chat masala. I love both versions immensely and they make very good tea time snacks as well as full fledged meals when you don't have much time. It gets even easier if you make the pudina chutney recipe in advance and store it in the refrigerator. A friend of mine asked me to post some more quick and different dinner recipes like the Paneer pizza and this definitely falls in the category:)


Pudina Chutney

Ingredients:

1. Mint leaves - 2 bunches
2. Green chillies - 4/5 (depending on your spice tolerance)
3. Cilantro - 1 bunch
   
4. Ginger - 1 inch long piece
5. Lemon - 1
   
6. Salt
   
7. Yogurt (optional)

Directions:

1. Grind all the ingredients together except lemon/yogurt.
2. If using yogurt, beat some and mix with the ground chutney.
3. If not using yogurt, squeeze fresh lemon juice into the ground chutney.

Toasted Pudina Sandwich




Ingredients:

1. Bread slices ( Any white bread is fine. I use buttermilk bread) - toasted
2. Butter (I use "I can't believe its not butter")
3. Ketchup (I use Maggie hot and sweet tomato sauce)
4. Tomatoes - 2 sliced
5. Cucumber - 1, peeled and sliced
6. Carrot - 1, thinly sliced
   
7. Pudina Chutney
8. Salt
9. Crushed black pepper
   

Directions:

1. On one slice, apply some butter and ketchup and on the other slice apply the pudina chutney.
2. Layer one slice with the tomato, cucumber and carrot slices.
3. Garnish with salt and black pepper. Top it with the other slice
4. Cut into triangles and serve with kethcup.

Pudina Sandwich Chat Style:



Ingredients:

1. White bread - With edges trimmed off
   
2. Tomatoes - 2, sliced
3. Cucumber - 1, sliced
4. Pudina chutney
5. Amul Butter
6. Maggie hot and sweet tomato chilli sauce
7. Onion - 1, finely chopped
8. Sev - 1 cup
9. Corriander leaves - 1/2 bunch finely chopped
10. Salt
11. Crushed black pepper
12. Chaat Masala

Directions:

1. One one slice apply the butter and sauce and on the other spread the pudina chutney.
2. Layer one slice with cucumber and tomato slices. Sprinkle some salt, black pepper and chaat masala.
3. Top it up with the other slice and cut into 4 square pieces.
4. Place on a palce and garnish with onions, sev and cilantro and enjoy!

Note: If you plan on serving this sandwich after some time, do not garnish with sev before hand. It gets soggy. So add the garnish right before serving.