DHAL PALAK

A simple humble dish but a comfort food for me. Dhal Palak goes well with plain rice, ghee rice, pulao and roti. 

INGREDIENTS

Toor Dhal - 1/2 cup

Palak - a small bunch

Onion - 2 finely chopped

Tomatoes - 2 finely chopped
Ginger - 1/2 tbsp shredded
Garlic - 4 pods chopped
Chilli pwd - 1/2 tbsp
Turmeric pwd - 1/2 tsp
Green chilli - 1
Kalonji/ nigella seeds - 1/2 tsp
Cumin - 1/2 tsp
Butter/oil - 3 tbsp
Coriander - chopped finely for garnish
Salt

METHOD

Wash and soak dhal in water for 30 mins. Pressure cook with salt, turmeric, a drop of oil and 2 cups water for 7 whistles on high and switch off heat. Let it release on its own. Clean and wash palak. Chop finely.

In a pan heat oil, when hot add cumin, slit green chilli, garlic and ginger. Add nigella seeds, onion and sauté till they turn golden brown. Add tomatoes, chopped palak and chilli pwd. Sauté till it becomes mushy. Now add the cooked dhal, required water and bring to boil. Check for salt and switch off heat. Garnish with coriander.

BROCCOLI AND POTATO STIR FRY

Potato and broccoli fry tastes great with any rice preparation, roti or simply relish it like a healthy snack. The potatoes are crisp and the broccoli is cooked soft which makes it a nice combination. Try this and you're sure to like it.  

INGREDIENTS

Potato - 3 medium (cubed)

Broccoli - 1 whole (small size)

Mustard seeds - 1/4 tsp

Cumin seeds / Jeera - 1/4 tsp

Sambhar pwd - 11/2 tbsp

Turmeric - a pinch

Salt to taste

METHOD

Wash and clean the broccoli. Cut them into big florets, don't cut them into small pieces, it might get mashed while boiling. Boil the florets in a wide vessel with little salt for about 5 mins. Drain the water and let it cool.  In a non stick pan, add little oil, when hot add the mustard seeds and let it crackle then add the cumin seeds. Now add the cubed potatoes, turmeric, sambhar pwd and give a good mix. Cook till they turn little brown and then add the broccoli. Don't add water while cooking this, may be little oil if necessary. This gives a nice crisp to the potato but make sure it's cooked in non stick pan. Check for salt and turn off the heat. Serve hot. 

CARROT PATTANI PORIYAL / CARROT AND PEAS STIR FRY

A quick and easy to make side for rice. I like it with hot sambhar sadam. This is a non spicy and tasty preparation, can be made without onions too. 

INGREDIENTS

Carrot - 4 (grated)

Onion - 1 (finely chopped)

Peas - 1/2 cup

Green chili - 2

Mustard seeds - 1/2 tsp

Turmeric - a pinch

Salt to taste

Curry leaves - 5

METHOD

In a kadai or non stick pan, add little oil and crackle the mustard seeds. Add curry leaves and green chilies. Chop only the ends of the chili, needn't slit or break into halves. Now add chopped onions, little salt, turmeric and saute for 3-4 mins. Add grated carrots and saute for 2 mins, add 1/4 cup water, close the lid and cook for about 5 mins in high. Add more water if it gets burnt, open and check in between. Once all the water has been absorbed and the carrots are cooked, add peas. I use frozen peas, in case you're adding fresh peas, boil them separately and add now. Mix well, let it cook for about 2 mins, check for salt. Serve hot. 

POTATO POHA

Aval upma/poha is made with flattened rice (beaten rice) or aval as we say in Tamil. This dish is prepared with onion and potato and makes a wholesome breakfast or even a snack for kids. Its a healthy and tasty Maharashtrian recipe, popularly known as batata poha. Its mildly spicy yet flavourful and filling. A simple and yummy dish which doesn't require any curry powder or strong spices. 

INGREDIENTS

Aval/beaten rice - 1 cup

Potatoes - 2 medium (small cubes)

Onion - 1 big (finely chopped)

Green chili - 1 (slit)

Turmeric - 1/4 tsp

Mustard seeds  - 1/4 tsp

Oil - 4 tbsp 

Salt to taste

Lemon juice - 4 drops

Coriander leaves - for garnish

METHOD

In a kadai or non stick pan, add oil and let the mustard crackle. Now add the green chili and chopped onion along with little salt and turmeric. Saute for 3 minutes and then add the washed, peeled and cubed potatoes with salt. Cook in medium heat, till the potatoes have cooked well. This will take about 10 -15 mins. Meanwhile wash and soak the beaten rice in water not more than 2 minutes. Once the potatoes are cooked, lower the heat, check for salt and the add the drained beaten rice to the potato mix. Squeeze out all the water before adding it into the pan. Give it a stir, add the lemon juice and mix gently. Switch of the the heat and garnish with chopped coriander leaves. Serve hot. If you like peanuts, you can add some roasted peanuts to this.

STRAWBERRY MILK SHAKE WITH SABJA SEEDS/BASIL SEEDS

Sabja seeds/black tulasi seeds/basil seeds has a cooling property and a must have during summer. Apart from cooling the body it also helps in metabolism and cutting the cholesterol level in our body. In India it is used in preparing Faloodas (a cold beverage made with milk, rose syrup, fruits, basil seeds and vermicelli). These tiny seeds are rich in anti oxidants, omega-3, minerals and fibre. It reduces food cravings, lowers blood pressure.

At home I add these to lemon juice or simply mix 2 tsp in a glass of water and consume. Here, I've added it to strawberry milkshake.

INGREDIENTS

Strawberry - 7

Milk - 1/2 cup

Water - 1/2 cup 

Chia seeds - 1 tsp

Sugar as required

METHOD

Wash and chop the strawberries into halves and puree it in a mixer with water and sugar. Then add milk and check for sugar. Pour it in a glass and add chia seeds, give it a light stir. Its ready to have!!

HOMEMADE COFFEE ICE CREAM - EGGLESS

Delicious homemade ice cream! I've already shared the recipe for basic vanilla bean and mango ice cream. This is for the coffee lovers. Mild and egg-less.

INGREDIENTS

Milk - 100 ml (cold)

Amul cream – 1 liter

Milkmaid – 400gms

Instant coffee pwd - 1 small packet

METHOD

Whip the fresh cream (750 ml) using a hand mixer until high peaks are formed. This will take about 15-20 mins. Mix the coffee pwd with very little warm water and add it to the milk.Take another bowl and add the milk, milkmaid, and give it a mix. . Now add the whipped cream to this mixture and stir using a spatula until all the ingredients are mixed well. Pour the contents in an airtight container and place it in a freezer. Take it out after an hour, add the remaining cream (250 ml) and beat it using a hand mixer in medium speed for about ten to fifteen minutes and place it back into the freezer. Let it set for about three hours and whip it again using a blender for 15 mins. Put it back into the freezer and let it set for 6 hrs before serving. It melts fast at room temperature so place it back into the freezer immediately after serving. Add chocolate chips or any topping of your choice and enjoy!!

CHETTINAD MUSHROOM GRAVY

A very spicy gravy that goes well with roti, dosa, idli and even hot ghee rice. The aroma of ground masala gives this dish a true chettinad touch. Do try this dish and I'm sure you'll love it.

INGREDIENTS

Mushroom - 200 gms

Onion - 1

Dry Red chili - 6

Green Chili - 1

Pepper - 1 tsp

Coriander seeds - 1 tbsp

Cumin seeds - 1 tsp

Garlic pods - 6

Ginger - a small piece

Fennel seeds - 1 tsp

Curry leaves - 4

Coconut milk - 1/4 cup

Salt

METHOD

Grind all the ingredients except mushroom, coconut milk and salt. Add little water and grind to make a paste. Clean and chop mushrooms. Heat oil in a kadai and add the ground paste. Cook in low heat till the raw smell goes, this should take about 5 mins. Now add the mushroom and salt. Give it a good mix ,add 1 cup water and cook in low flame for 15-20 mins stirring every 5 mins. Once the mushroom is cooked, add 1/4 cup coconut milk. Stir well and switch of the heat. Hot and spicy mushroom gravy is ready to serve. 

SNAKE GOURD RINGS

This is something different and easy to try with snake gourd. Apart from the boring and usual podalanka poriyal, podalanka or snake gourd can be used to make something interesting like this. Its similar to the bajjis we eat, so it can be prepared as an evening snack, served as a starter or even with a rice preparation. 

INGREDIENTS

Snake gourd - 2 (small size)

Gram flour - 1 cup

Rice flour - 1/2 cup

Chili pwd - 1 tsp (add more if you require)

Salt 

METHOD

Wash and wipe the snake gourd dry. Scrape the skin lightly and cut them into rings. Remove the pith from the rings and keep the chopped rings aside. Prepare a batter with gram flour, rice flour, chili pwd and salt with water. It should resemble dosa batter. Check for salt and chili pwd and add more if required. Now add chopped snake gourd into the batter. Heat oil in a kadai and fry them. Snake gourd rings are ready!! 

HOMEMADE MANGO ICE CREAM

Homemade ice creams are a special treat especially when its free from artificial colours and flavours. This mango ice cream tastes creamy and delicious with no colour or artificial flavour added to it. Its also egg less!It's also free from stabilizing agents and stays good for even a month if stored in an airtight container in the freezer. 

INGREDIENTS

Milk - 100 ml (cold)

Amul cream – 1 liter

Milkmaid – 400gms

Mango puree - 1/4 cup + 2 tbsp 

METHOD

Whip the fresh cream (750 ml) using a hand mixer until high peaks are formed. This will take about 15-20 mins. Take another bowl and add cold milk, milkmaid, puree and give it a mix. I prefer fresh mango puree but you can even use store bought puree. Now add the whipped cream to this mixture and stir using a spatula until all the ingredients are mixed well. Pour the contents in an airtight container and place it in a freezer. Take it out after an hour, add the remaining cream (250 ml) and beat it using a hand mixer in medium speed for about ten to fifteen minutes and place it back into the freezer. Let it set for about three hours and whip it again using a blender for 15 mins. Put it back into the freezer and let it set for 6 hrs before serving. It melts fast at room temperature so place it back into the freezer immediately after serving.

BAKED MULTIGRAIN CRISPS/CRACKERS

Preparing roti and poori with whole wheat and multigrain was little boring so wanted to try something different at the same time healthy. Here comes the recipe to a HEALTHY, NO BAKING POWDER, NO BAKING SODA, NO OIL, NO BUTTER multigrain crackers. Relish these lovely crisps with mayonnaise or any dip of your choice. I tried it with egg less sweet chili mayo and it was yummy!

It doesn't involve any hard work and its not time consuming. It can be made in ten minutes and will sure be a good evening snack or even a starter. You can even try it out with whole wheat and get experimental by adding herbs and spices of your choice. 

INGREDIENTS

Multigrain flour - 1 cup 

Salt - 1 tsp

Chili pwd or pepper pwd - 1/4 tsp

Dry herb - 1/4 tsp 

METHOD

Mix the multigrain flour (I used Ashirvad multigrain flour) salt, spices and herbs first. Mix well and check for salt and spice level. Then make a dough by adding little water. The dough should be tight. Please ensure that you add water little by little to make a perfect tight dough. Roll it like a chappati, using a fork make holes on it. This prevents puffing up and cut into pieces with a knife. The thinner you roll, the crisper the cracker. 

Pre-heat the oven to 200 c for 10 mins. Place a baking sheet on a tray and then place the cut pieces. Bake for 15 mins or until the they turn light brown.