𝐂𝐨𝐧𝐜𝐨𝐜𝐭𝐢𝐨𝐧 𝓓𝓮𝓵𝓲𝓰𝓱𝓽𝓼

Pongal Rice

Description:

This is rice lentil dish popular in South Indian food. This dish is balanced proportion of protein and carbs. Light and easily digestible.

Ingredients (Serving 4 people):

1 cup rice
1 cup moong dal (yellow lentil)
6-7 green chillies(as per your spice level)
1 tbsp cumin seeds (jeera)
1 tsp whole black pepper
1 inch grated ginger
15-20 cashew nuts
1 tsp turmeric powder
8-10 curry leaves
¼ tsp asafetida
2-3 tbsp clarified butter (ghee)
2 tbsp oil
Salt

Procedure:

Heat the pan over medium flame, roast moong dal till aromatic. Keep stirring often to prevent dal from burning, now take out dal in a pot and combine with rice. Wash them a few times very well. Soak them for 30 to 40 min to get a smooth pongal.
Pour 3-4 cup of water in the pressure cooker, add salt,1 tbsp oil, rice and moong dal. Cook till soft (3-4 whistles). When the pressure releases, open the lid and stir. Dal and rice should be cooked well to mushy.
Now heat the pan over medium low flame and pour ghee oil to it. Add in cumin seeds and saute till it sizzles then add black peppers, hing, ginger green chillies and curry leaves, combine well and saute. Now add cashews and saute again till you begin to get good aroma. P.S. (adjust heat so that ghee should not burnt out)
Lastly add cooked dal and rice to the mixture, combine well and cover it. Let it simmer for 3-5 min and turn off the heat. Serve it with ghee, papad or raita.(Pongal is best served with avail)

Follow My Blog

Get new content delivered directly to your inbox.

Avocado Egg Roll

Description:

The famous Cheesecake Factory dish which me and my husband are in love with. Tried this home and it came out exactly same.
P.S.- It’s vegan

Ingredients:

For egg rolls:

2 ripe avocados (peeled,pitted,diced)
¼ cup tomatoes chopped
¼ cup onions
2 tbsp cilantro
¼ tsp salt
5 egg roll wraps
2 tbsp Water

For dipping sauce:

4 tsp white vinegar
½ cup honey
¼ tsp powdered saffron
¼ cup chopped cashews
1 cup fresh cilantro
2 green onions (chopped)
1 tbsp white granulated sugar
½ tsp ground black pepper
½ cup olive oil (more if needed)
1 tsp tamarind pulp
½ tsp salt

Procedure:

For egg roll:

In a large bowl, gently stir together diced avocados, chopped tomatoes, onion, cilantro, and salt. Place one egg roll on a cutting board, so that a corner is pointing toward you. Apply water with brush on the edges of the wrapper. Place 2 tbsp avocado filling evenly onto the center. Wet sides of wrap with water using brush. Fold the bottom corner up, then fold in from the sides,then fold the top corner over all and press to seal. Wrap remaining rolls like this. Add oil to a deep pan over medium-high heat. Add enough oil to submerge a batch of avocado egg rolls. Once oil gets heated, deep fry the egg rolls in batches, for about 3-4 minutes, until golden brown. Remove rolls from oil and place on paper towels to drain excess oil. Serve with the dipping sauce.

For dipping sauce:

Mix vinegar, honey and saffron powder together and microwave it for 1 min and keep aside. Then add remaining ingredients in the food processor and blend it together but not smooth. Combine both the mixtures together in a bowl.

Follow My Blog

Get new content delivered directly to your inbox.

Misal Pav (मिसळ पाव)

Description:

It’s a popular Maharastrian dish from India. Misal is spicy curry made of moth beans and pav is Indian bread (dinner roll)

Ingredients (Serving 4 People):

For gravy:

1 cup oil
1 medium size onion
4 tbsp grated coconut(fresh/dry )
1 tomato sliced
8-10 garlic pods
1 inch ginger slice
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafetida (hing)
8-10 curry leaves
2-3 green chilies chopped
3 tbsp red chilli powder
2 tsp turmeric powder
3 tsp coriander powder
2 tsp cumin powder
2 tbsp gram flour (besan)
4-5 tbsp chopped coriander
Water approximately, salt as per taste
8 Pav/ bun

For mataki (moth beans) sabji –

1 + 1/2 cup sprouted moth beans
1tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5-6 curry leaves
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1-2 green chillies chopped
1 tbsp fresh coriander chopped
Water approximately, salt as per taste
Farsan (फरसाण)/ mix savories (Indian snack mix which consist of a spicy dried ingredients, such as fried lentils, corns, flaked rice and mainly chickpea flour gathia (shev))

Procedure:

Heat the pan over medium heat, pour oil, add onions and saute it until it becomes translucent, add in coconut, combine well and saute until it becomes golden brown in color. Now add tomatoes, garlic, ginger and sprinkle salt to get the tomatoes cooked quickly, saute it for another 2-3 min. Turn off the heat and let it cool then grind it into paste and keep aside.

Take another pan, pour oil, let it get hot on medium low heat, then add in mustard seeds, cumin seeds curry leaves. Once the seeds crackle add sprouted matki, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, slitted green chilies and salt as per taste. Combine it well and saute for 2 min. Add water accordingly.(do not add too much water) Cover it and let it cook for a few min until water gets absorbed. Lastly add fresh coriander.

Take a deep pan, pour oil, misal gravy should have tarri (oil layer at the top), so add more oil, add in mustard seeds, cumin seeds, curry leaves. Now add grinded paste, combine it well while continuously stirring. Cover it, let it simmer (for 5-6 min). At this stage, add 2 tbsp gram flour (besan), turmeric powder, cumin powder, coriander powder, garam masala and slitted green chilies. Again combine it well and keep stirring until masala leaves the pan. Now add water accordingly and mix it well. Bring it to boil on medium low heat (10 to 12 min) now turn off the heat. You can see hot spicy gravy.

Follow My Blog

Get new content delivered directly to your inbox.

Shaahi Paneer

Description:

A very popular north Indian dish originated from Moghlai cuisine. It’s a rich creamy and spicy dish showing “Shaahi”ness means Royal.

Ingredients (For 2 people):

Paneer ( small 8-9 cubes )
Onion 1
Tomato 1
Cashews( 8-9)
Coriander powder
Cumin powder
Javitri half flower
Green cardamom( 2-3)
Black pepper (3-4)
Cloves (3-4)
Cinnamon 1 inch piece
Bay leaf 1-2
Ginger 1 inch
Garlic 4-5 cloves
Kashmiri chili powder 2 tbsp
Turmeric 1tsp
Fresh cream (1/4 cup) or as per your need
Chopped coriander for garnishing
Kasuri methi 1-2 tsp
2 slitted green chili
Salt to taste
Sugar 1/2 tsp
Butter 2 tsp

Procedure:

Step 1
Heat 2-3 tbsp oil in pan. Add onions, saute untill it becomes transparent, cloves, bay leaves, cinnamon, cardamom, black pepper, Javitri flower, and sauté for a while. Add in cashews and saute for another min. Add in tomatoes and Add pinch of salt, kashmiri chilli powder, coriander-cumin powder and turmeric to it and cook it for 5-6 min until tomatoes become soft. Add ginger garlic paste and sauté for 3-4 minutes. Remove the mixture from the flame and let it cool for sometime then grind it into paste.

Step 2
Now heat the pan add butter and oil to the pan. Add green chilies and finely Chopped 1 tsp of ginger, saute for 1 min, now strain the paste in to pan and let it simmer for a while. (5 to 6min)

Step 3
Add fresh cream stirring continuously then add paneer cubes, kasuri methi, some Chopped coriander, combine it well together and simmer for 5 min. Now switch off the flame. Lastly garnish it with Chopped coriander fresh cream.

Follow My Blog

Get new content delivered directly to your inbox.

Fasting Cheese Balls

Description:

This is self experimented Indian fasting dish by me. I have used various fasting ingredients to create this dish.

Ingredients (Serving 2 people):

½ cup Barnyard millet (Moraiyo/ Warai / bhagar)
1 cup mashed potatoes
3 tsp grated fresh coconut
4 tbsp of peanut powder
4 finely chopped green chilies (you can take as per your taste also)
1 tsp cumin seeds
2 tbsp sago and barnyard millet flour for the dough and another ½ cup for
coating
1 tbsp lemon juice
1cup grated mozzarella cheese
½ tsp red chili powder
A handful of cilantro
Salt
Oil for frying

Procedure:

Step 1
Take a pan, add 1 cup water in, over high heat bring it to boil, add salt as per taste and ½ cup millet in it. Mix well, cover the pan with a lid, on low heat cook millet until all the water is socked. Turn off the heat and keep it covered for 10-15 min.

Step 2
Now take cooked millet in a large bowl and mash it little. Add grated potatoes, grated coconut, ¼ cup of cheese, cumin seeds, chopped green chilies, peanut powder, 2 tbsp of sago-barnyard millet powder, red chili powder, lemon juice and chopped cilantro leaves(some people don’t have it during fast then you can skip it.) Combine everything well and make a dough. When the mixture is kneaded well apply some oil to it and covered with a cotton cloth and keep aside for 5 min.

Step 3
For making balls, apply some oil to hand. Pinch a ball sized mixture and flatten slightly. Place a small mozzarella cheese ball in the center, secure well, and roll to form a smooth ball. Roll in these balls in sago-barnyard millet flour and dust off the excess flour. And refrigerate it for 30 min.

Step 4
Take out the balls and deep fry in hot oil stirring occasionally. Fry on medium heat until the cheese balls turn golden brown and crisp. Enjoy these fasting balls with peanut-coconut chutney.

Follow My Blog

Get new content delivered directly to your inbox.

Thai Red Curry

Description:

This is popular Thai dish consists of red curry made from red curry paste cooked in coconut milk. As we are vegetarian, we used plenty of vegetables. In place of only vegetables you can use your choice of protein along with your choice of vegetables as well.

Ingredients (Serving 4 People):

1 tbsp olive oil or coconut oil
1 can (400 ml) coconut milk
½ cup vegetable stock
4 tsp soy sauce or tamari soy sauce
1 ½ tbsp brown sugar or maple syrup
2 tbsp Thai red curry paste for Thai taste or Maesri
½ cup diced onion
½ cup diced red bell pepper
½ cup diced yellow bell pepper
⅔ butternut squash(red kaddu)
3 medium-size carrots (about 1 cup) peeled and sliced
⅔ cup diced potato
1 cup green beans, cut into 1-inch length
1 tbsp lemon juice
A handful of chopped basil leaves (Tulasi leaves) or cilantro
Chilli garlic sauce or sriracha (optional)
Red chilli flakes (optional)

Procedure:

Step 1
To make the curry, heat the large saucepan over medium heat. Once it’s hot, add the oil. Add onion and sprinkle some salt and cook until it turns translucent and soft. Now add ginger, garlic and stir continuously for 30 sec.

Step 2
Add the bell peppers, carrots, squash, potatoes and green beans. Cook until the veggies become soft (for 3 to 5 min) stirring continuously. Then add the curry paste and cook, stirring often, for 2 min.

Step 3
Add coconut milk, vegetable stock, sugar and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a simmer and cook until veggies have softened to your liking (5-10 min) stirring occasionally.

Step 4
Remove the saucepan from heat and season with tamari sauce, lemon juice, add salt as per taste. Garnish it with chopped cilantro or basil leaves and sprinkle some red pepper flakes. If want spicy curry, serve sriracha or chili garlic sauce as sides.

Follow My Blog

Get new content delivered directly to your inbox.