STRAWBERRY MOUSSE / CHEESE CAKE .. 2 in 1 dessert!!

Birthdays are always celebrated with a cake for family members.. This year SH said no cakes / sweets / special menu he wanted to keep it simple and a day as usual.. It was so upsetting that i could't make any thing special.. Finally he agreed for a small scoop of dessert / cake.. 

Strawberries is well in season and its time for a quick dessert!! Sooper easy to make mousse / cheesecake and portions can be controlled if made in small jars / shot glasses. No china grass/ agar agar is used in this mousse. SH jus loved it.. happieee meee..

 What you need:
Digestive Biscuits - 4 nos
Fresh Strawberries - 1 pack
Whipping cream - 1 cup
Sugar - 2 tbsp (add more if reqd)

How to make:
Crush biscuits and fill the bottom layer in the glasses / jars and press well and refrigerate.

Puree strawberries  with sugar and cool it. Beat the cream until soft peaks and cool it.

Add 3/4 portion of strawberry puree to the cream mix well and fill the glass this will be the second layer and chill it until its firm.

Add the leftover strawberry layer, chill it for 4 hrs or more and serve garnished with fresh strawberry n mint leaves. 

POORI MASALA an all time fav combo!!

Poori and masala is an all time favorite of SH.. Wat can bring smiles on his face on his birthday?? This is a perfect and famous South Indian combo. Each family has it own version of making poori masala this one is the quickest method with simple ingredients.

What you need:
4 nos - Potatoes, cubed, boiled in pressure cooker for 4 hisses and mashed
1 no - Onion, chopped
4 nos - Green chillies, chopped
1 tsp - Ginger grated
1 tsp - Mustard seeds
1 tsp - Channa dhal
1 tsp - Urad dhal
Gen pinch - Turmeric powder and Asafoetida
1 sprig - Curry leaves
1 tsp - Oil
Salt as reqd

How to make:
Heat oil in a pan add mustard seeds, once they splutter add curry leaves,turmeric powder, dhals, chillies, ginger and saute well.

Add potatoes half cup water, salt and cook it covered for 4 mins or until it thickens.

Serve hot with Multigrain poori for Breakfast!!

THOOR DHAL CHUTNEY .. Its not paruppu thogayal

Quick and easy to make a different variant chutney. Though its a close knit of paruppu thogayal this has different flavor and texture. 

What you need:
3 tbsp - Thoor Dhal
5 stalks - Coriander leaves
3 tbsp - Coconut, gratings
1 tsp - Ginger, grated
7 nos - Red Chillies
Salt as reqd

For Seasoning:
1/2 tsp - Mustard  Seeds
Big pinch of Hing
Curry Leaves
1 tsp - Oil

How to make:
Heat drop of oil in a pan add dhal roast on medium heat until nice aroma comes and remove and set aside.

In the same pan add other ingredients fry them and set em to cool.

Grind all the dry roasted ingredients to coarse powder. Add water little by little and grind until smooth.

Heat oil add mustard seeds once it splutters add hing, curry leaves and pour on chutney.

Serve with any Breakfast dish !!

ONE POT SAMBAR SADHAM without any masalas!!

A simple Madras style one pot Sambar sadham made for lunch. Since baby potatoes were there thought some simple rice would go with these spicy roasted potatoes!!

What you need:
1 cup - Rice 
3/4 cup - Thoor Dhal 
6 nos - Pearl onions 
1 big - Tomato, chopped
2 nos - Green chillies, slit
1 cup - Carrot, Beans, Drumstick, Green peas n Brinjal
3/4 tsp - Tamarind paste
4 tbsp - Sambar Powder
Gen pinch - Asafoetida 
1 tsp - Mustard seeds 
1 tsp - Oil n 1 tsp - Ghee 
Salt as reqd
1 sprig - Curry Leaves
2 tbsp - Fresh coriander, chopped

How to make:
Soak Rice n dhal for 30 mins in warm water, rinse well and use.

In a Pressure pan heat oil n ghee add mustard once it crackles add green chillies, pearl onions, curry leaves, asafoetida and saute well add tomatoes give nice mix. 

Add rice and dhal mix well,  add 3 and half cups water, tamarind paste, sambar powder, salt, add the veggies mix it well and pressure cook for 5 hisses.

Sprinkle fresh coriander and serve hot with chips and raitha!!

RAGI ROTI RECIPE

Palak Ragi Roti is one easy to make roti variety with all the essential nutrients. There are n number of variations of rotis n parathas to be tried. Its all left to our imagination. A pickle and a cup of curd will do for these parathas. Dough can be prepared and stored in refrigerator for next day use in air tight containers.

What you need:
1 cup - Ragi Flour (Finger millet)
1/2 cup - Wheat flour
1 cup - Spinach / Palak, blanched n chopped
1/2 no - Onion, grated
1/2 tsp - Red chilli powder
1/2 tsp - Cumin powder 
5 nos - Ajwain 
Salt as reqd

How to make:
Mix all of the above in a bowl add water little by little and make into soft dough and set aside for 30 mins.

Divide into equal balls roll them thick place on a heated tawa cook on both the sides spread some generous ghee / low fat butter and serve hot with subzi / pickle. 

PANEER LABABDAR (Cottage Cheese in simple gravy)

Paneer had always been my SH's fav but the only dish which can be made with paneer at my place is pan roasted with little salt n red chilli powder as a munch. 

After watching Chef Vikhas Khannas recipe SH finally requested me to prepare this dish. A low calorie version of "Paneer Lababdar" with no cream or milk. This dish was too yummy and a great healthy option for paneer lovers.  

What you need:1 cup - Paneer, cubed
1 no - Onion, chopped
1 no - Tomatoes, chopped
1/2 tsp - Garlic paste 
1/2 tsp - Ginger paste
1 tsp - Cumin seeds
1 tsp - Red chilli flakes
1/2 tsp - Dry coriander, crushed
1/4 tsp - Turmeric powder
Pinch of Garam masala
1 tbsp - Olive Oil
Salt as reqd
1 tbsp - Fresh Coriander, chopped

How to make:
Heat oil in a pan add onions, ginger n garlic paste and saute well. Add cumins seeds, tomatoes, turmeric, red chiili flakes, coriander flakes, garam masala, salt and cook till it turns soft.

Turn of the heat and let it cool and make into fine paste add some water while grinding.

Return the paste to the same pan, cover and cook for a few mins until the gravy thickens.

Add Paneer to the gravy give a nice mix and sprinkle coriander leaves and serve hot with Rice or Rotis.

BABY CORN CURRY in mildly flavored Coconut Milk

A simple and mildly flavored curry with coconut milk which makes a great side dish for Indian Breads and Pulao varieties. This has very minimal masalas and it tastes great and can be prepared in less than 15 mins. While rotis are getting done this curry can be cooked side by side. Those who do not use coconut can replace with half cup milk the creaminess remains the same and it tastes great as well. Made this curry for rotis for dinner. 

What you need:
1 pkt - Baby corn, cleaned n sliced
Half cup - Coconut milk
1 no - Onion, choped
2 nos - Tomatoes, chopped or pureed
2 nos - Green chilies,chopped
1/2 tsp - Ginger n Garlic paste each
1 tsp - Red chilli powder
1/2 tsp - Coriander powder
1/2 tsp - Cumin powder
1/2 tsp - Turmeric powder
1/4 tsp - Garam masala powder
1 tbsp - Oil 
1/2 tsp - Cumin seeds
Salt as reqd
Fresh Coriander - 2 tbsp

How to make:
Heat oil in a pan crackle cumin seeds, add onions, green chillies, ginger n garlic paste and give a nice mix.

Add tomatoes, baby corn, add masalas one by one and salt mix well add one cup water and cook until corns turn tender.

Now add coconut milk cook in simmer until the curry thickens and garnish with fresh coriander and switch off the heat.

MEXICAN STYLE STIR FRY RICE

Mexican rice is a simple but flavorful variety rice which is cooked with beans and veggies with loads of canned tomatoes. Made this rice to suit our taste buds with few variations.

What you need:
2 cups - Cooked Basmati rice
1 - Onion, chopped
2 nos - Tomatoes, chopped
1 cup - Tri colored bell peppers, carrots, frozen peas, corn
1/2 tsp - Red chili powder
1/2 tsp - Red chili flakes
2 pods - Garlic,minced
1 tbsp - Olive oil
Salt and black pepper
Fresh coriander leaves

How to make:
Heat olive oil in a pan, stir fry garlic, onion for 2 mins add tomatoes, veggies, chilli powder, chilli flakes, salt and pepper and cook in medium heat. 

Cover and cook until the mixture is cooked add rice mix well cover for 2 mins, remove add fresh coriander and serve hot!!

CHILLI TOFU (DRY VERSION) PAN FRY METHOD

I never order Chinese dishes at Restaurants because of greasy oil, colors, high sodium sauces, ajinomoto n so onn.. they are definitely a big no no for me as well as for my SH. But love the dry version of starters available in Indo Chinese styles. Though there are few Restos which serves good quality starters but they are deep fried at those places my take is always momos (stamed dumplings)..

When this climate made me crave for some munch.. made Dry Chilli Tofu as a evening munch; pan fried method which is lower in calories compared to deep fried ones.

What you need:
200 gms - Tofu, cut into squares
1 cup - Tri colored Bell peppers, diced
1 no - Onion, diced
2 nos - Green chillies, slit open
2 nos - Garlic, finely chopped
1 tsp - Ginger, finely chopped
2 tbsp - Tomato n Red chilli sauce, each 1 tbsp
1 tbsp - Soya sauce
Pepper n Salt as reqd
1 tbsp - Oil

For the batter:

3 tbsp - All purpose flour
2 tbsp -  Corn flour
1/2 tsp - Ginger n Garlic paste
1/4 tsp - Pepper powder
Salt as reqd
3 tbsp - Oil

How to make:
Mix all ingredients under batter except for oil to smooth consistency, dip the tofu and pan fry them until golden in color and keep on a kitchen towel.

Heat oil in a pan add ginger, garlic, green chillies and fry well, add onions n peppers and give a nice saute.

Add soya sauce, tomato n red chili sauce, pepper n salt if needed. 

Add the tofu pieces give a nice stir and serve piping hot with spring onions garnished n serve hot. 

PINEAPPLE RASAM - South Indian Speciality

Pineapple rasam is mainly served in South Indian Weddings and some times at Hotel Saravana Bhavan most of the days they serve Mysore rasam. 

I love the aroma n flavors of this rasam. But never prepared this at home. The full pineapple which i picked up from the store made me crave for some tangy spicy pineapple rasam which would be perfect with some hot rice for lunch. Since it's been pouring so heavily for last couple of days. 

What you need:
Pineapple chunks - 1 cup, chopped
Tomato puree - 1/4 cup
Toor Dal - 1/4 cup, pressure cooked n mashed
Green chillies - 2 nos, slit
Turmeric powder, pinch
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - 1 spring
Coriander leaves - 2 tbsp
Salt as reqd
Asafoetida - a pinch

For Rasam powder:
Red chillies - 4 nos
Thoor Dhal - 2 tsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Asafoetida - pinch

Dry roast and powder until coarse.

How to make:
Heat oil in a kadai add mustard seeds, asafoetida and curry leaves once it splutters add 2 cups water, turmeric powder, tomato puree, green chillies and allow to boil.

Once it starts add pineapple chunks, dhal, salt and bring to boil in 5 mins approx.

Add rasam powder mix well when the foam starts to form simmer in low and in 2 mins turn the heat add chopped coriander and serve hot with rice n some curry!!

WARM GRILLED GREEN N RED TOMATO SALAD

There is no hard and fast rules in making salads. It all depends upon whatever is left in the refrigerator. Some days are salad days!! This cold weather demanded some warm salad and here is the one i made for my lunch!! 

Green Tomatoes are well in season and utilizing them is a must for salad lovers. Salads are always nutritious since they are not cooked the nutrients from the veggies are fully consumed. 

What you need:
2 nos - Green Tomatoes, sliced
2 nos - Red Tomatoes, sliced
Few - Red Onion, sliced
Few - Purple Cabbage, shredded
Few - Tri colored Bell peppers, sliced
Fresh Mint leaves

For Dressing:
1 tsp - Olive oil
1 tsp - Apple cider Vinegar or any other Fruit Vinegar
Few Red chilli flakes
Salt n Pepper as reqd

Add above all in a bowl whisk well and set aside.

How to make:
Heat a tsp Olive oil on a grill pan place the sliced tomatoes, sprinkle salt n pepper turn to the other side n get it cooked. Do not over cook the tomatoes once they get lightly charred remove n set aside.

Arrange tomatoes on a plate, add sliced veggies, drizzle the dressing generously n enjoy the warm salad for this cold winter topped with fresh mint!!

DAL MAKHMALI (SABUT URAD / BLACK GRAM)

This is a rich dal preparation in a creamy gravy makes a perfect accompaniment for Indian Breads n rice as well. Made Tandoori roti to go with this dal makhmali fo lunch!!

This a is a complete Punjabi style dal preparation. Recipe is from Quick n Easy Indian Treasures a cookbook by Mayuri Bhargava.. I love all her recipes so simple n authentic preparations.

What you need:
1/2 cup - Black Urad dal / Sabut Urad, soaked over night 
1 tsp - Green chilli n Ginger each, chopped
1/2 tsp - Salt

Pressure cook above all for 6 - 8 hisses.

1 no - Onion
2 nos - Tomatoes, boiled until soft skin peeled and pureed with onion

1 no - Green chilli, chopped

1" - Ginger, chopped
1 tsp - Cumin seeds
1" - Cinnamon
2 nos - Cardamom
3 nos - Peppercorns
1 tsp - Red chilli powder
1 tsp - Coriander powder
1/2 tsp - Garam Masala
1 tsp - Salt
1/2 cup - Milk
3 tsp - Oil
Pinch of mango powder
Fresh coriander, green chillies n ginger juliennes

How to make:
Heat oil in a pan add cumin, cinnamon, cardamom, pepper, green chilli, ginger and fry well.

Add tomato onion paste and saute well. Add pressure cooked dal all the spices, salt mix well and cook in medium heat.

Simmer for 10 - 15 mins once it starts thickening add milk keep stirring and bring to gentle boil.

Switch off the heat serve hot with butter and fresh cream topped on makhmali.

SPRING ONION ALMOND PESTO AND GRILLED CHEDDAR CHEESE SANDWICH

Spring onion Pesto can be delightful on a bread as a spread, tossed on pasta and also as a dipping sauce. Traditionally pine nuts are used for pesto i went for my choice with almonds n water melon seeds. 

Spread generous amount of pesto on wheat slices topped with crunchy seasonal veggies , cheese makes a healthy start for the day.

What you need:
1 cup - Spring onions, green parts
1/2 cup - Coriander, roots removed
1/4 cup - (Almonds n watermelon seeds toasted) 
2 cloves - Garlic
Juice of half lemon
1/2 cup - Cheese, shredded
1/4 cup - Olive oil
Salt n pepper as reqd

How to make:
In a food processor / mixer add spring onions, coriander, garlic, nuts n seeds, lemon juice, salt n pepper n grind to a rough paste. Slowly add Olive oil some till you get a smooth paste.

Transfer to a bowl and add shredded cheese n mix well n refrigerate.

What you need for Sandwich:
Loaf of whole wheat bread
Pesto 
Shredded Cheese / Cheese slices
Vegetables (Lettuce, Purple cabbage, Green n Red tomatoes, Cucumber, Onions - thinly sliced)

How to Assemble:
Spread pesto over each slices n top with veggies, cheese, grill and serve warm.

HARA CHANA KI KADHI (Green Chickpeas Kadhi)

Kadhi .. each state has its own version of Kadhi.. Punjabi Kadhi, Rajasthani Kadhi, Maharashtrian Kadhi n so on.. I made a simple Kadhi with Hara chana with combining all the versions.. The final result was yumm!! 

Usually pakodas are dunked into the kadhi. Happened to watch a TV cookery show were cooked chana was added to Kadhi.. Got into action n here it iss.. Served with plain ghee rice n chopped onions n green chillies. 

What you need:

1 cup - Curd / Yogurt, beaten
1 cup - Hara Chana / Green Chana (pre soaked over nite and cooked for 5 hisses in pressure cooker)
2 cups - Water
2 tbsp - Besan / Gram flour
½ tsp - Mustard seeds / Rai 
Few - Fenugreek seeds / Methi
½ tsp - Cumin seeds / Jeera 
¼ tsp - Turmeric powder/ Haldi
½ tsp - Red chilli powder
1 no - Red chilli
Generous pinches of asafoetida / Hing
1 tsp - Ghee and 1 tsp - Oil
1 sprig - Curry leaves / Kadi patta
1 tbsp - Coriander leaves / Dhania patta
Salt as required

 How to make:
In a bowl add yogurt, turmeric powder, gram flour, water whisk well until smooth.

Heat ghee n oil in a pan add mustard, fenugreek, cumin and curry leaves. Saute well add asafoetida, then add the yogurt mixture add salt mix well and cook on low heat.

Once they start to thicken add cooked chana and bring to gentle boil once it reaches the desired consistency add coriander leaves and switch off the heat.

EGGLESS WHOLE WHEAT ORANGE TEA CAKE

Sweet Oranges are back in Market. The excess oranges lying at home made me to try this recipe from my friend's space. I tweaked her recipe a bit.. went for an eggless version lesser butter n whole wheat. This mini loaf turned sooper moist with citrussy flavor and perfect tea time munch.

What you need:
Wheat flour - 1 cup
Baking powder – 1 tsp
Salt – pinch
Sugar - 1/2 cup
Zest from 1 orange
Butter - 1 tbsp (softened)
Fresh orange juice - 1/4 cup
Yogurt - 1/4 cup (or as reqd)
2 tbsp Milk (or as reqd) + 1 pinch saffron (dissolved)

How to make:
Preheat the oven to 180C. Butter and flour loaf tin.

Dissolve saffron in 1 tbsp of milk. Sift together the flour, salt, and baking powder.

Cream butter and sugar until soft. Add yogurt, orange juice, saffron soaked milk, and zest and mix well.

Pour the batter in the loaf pan, and bake for 35-40 mins or until toothpick inserted comes out clean.

Cool and slice and serve with tea!!

* Add more milk if the batter is still hard.

MURANGAKKAI URULAI KARA KUZHAMBU (Drumstick n Potato tamarind gravy)

On lazy days instead of Sambar this Kuzhambu is a savior. Spicy n it goes well with breakfast dishes as well as with plain rice. Some mildly spiced vegetable curry or kootu makes a perfect match with this. Made Lapsee n Zucchini curry to pair up with this Kuzhambu for lunch!! 

What you need:
1 drumstick - chopped into small pieces
2 nos - Potato, chopped
10 nos - Pearl Onions, skin removed
1 no - Tomato, chopped 
1 tbsp - Sambar Powder
1 tsp - Red chilli powder
1 tsp - Coriander powder
Gen pinch of asafoetida
1 tsp - Mustard seeds
1/2 tsp - Fenugreek seeds
1/4 tsp - Cumin seeds
2 nos - Red chillies
1 tsp - Tamarind paste
Curry leaves
1 tbsp - Gingelly oil
Salt as reqd

How to make:
Heat oil in a kadai, add mustard seeds, fenugreek seeds, cumin seeds, red chillies, curry leaves and saute well.

Add onions, drumstick, potatoes and fry well. Add tamarind paste, chilli, coriander n sambar powders, asafoetida  and salt mix well. 

Add 1 - 1 and 1/2 cups water and simmer in medium flame and bring to boil.

This will thicken once it starts thickening add 1/4 cup water boil for couple more mins and its ready to be served.

SINDHI ALOO MATAR SABZI

All that is needed on a cold winter afternoon is some spicy hot sabzi n phulkas / Kulchas for lunch!! Fresh peas are available in market picked up half a kg n froze em for later.

This dish can be made in semi gravy / gravy form i prefer a non runy side dish. This was such a comfort meal. Made Plain Wheat Kulchas to go with this. 

What you need:
Potatoes - 2 nos, peeled n chopped n boiled until tender
Green peas - 1/2 cup, boiled until tender
Tomatoes - 2 nos, grated
Green chillies - 2 nos
Ginger - 1 inch
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Oil - 2 tbsp
Salt as reqd
Coriander leaves 

How to make:
Heat oil in a pan add ginger, green chillies n saute well. Add potatoes mix well and add tomatoes.

Add spices - turmeric, red chilli, coriander n cumin powders n mix well. 

Now throw in peas mix well add one cup water and cook on medium heat until they form nice gravy texture approx 8 mins and sprinkle fresh coriander and serve hot with Kulchas / phulkas!