Tag Archives: Quick and easy recipes

🌿 POTHINA THUVAIYAL | THOGAYAL | MINT CHUTNEY 🌿

Master chef calls for challenge

Domestic looks for balance

Testing recipes, call for a duel

To which, day-to-day fire may not fuel

Thuvaiyal‘ – minced spiced veggies with lentil

Stock on table, is fundamental

Back in times, it was hand ground

On an Indian stone mortar pestle, all around

Old school chefs, still vouch by the flavour

Of the energetic, manual labour

However, modern world surrender

To the electric blender

PT2
Pothina thuvaiyal

Prep time : 5 mins ; Cooking time : 10 mins ; Serves : 4

Ingredients  :

  • 1 bunch of Pudina or Mint leaves
  • 3 whole red chilies (small round variety)
  • 1/4 tsp whole pepper (optional)
  • 1/4 tsp mustard seeds
  • 1 tbsp udad dal | Black gram lentil
  • 1 tsp thuvar dal | Red gram lentil
  • a marble size piece of tamarind
  • salt to taste
  • 11/2 tsp sesame oil / cooking oil of choice

For tempering (optional) :

  • 1/4 tsp mustard seeds
  • 1/4 tsp udad dal | Black gram lentil
  • 1/4 tsp asafoetida
  • a red chilly (small round variety)
  • few curry leaves
  • a tsp of sesame oil / cooking oil of choice

Method :

  1. Pinch out the mint leaves, discarding the stems. Wash, drain and scald them on a pan, with half a tsp of oil.
  2. Fry in a tsp of oil mustard seeds, red chilies, pepper, black gram lentil, red gram lentil and tamarind, till the lentils are golden brown.
  3. Grind them coarsely in a mixer jar with salt and scalded mint leaves. If required sprinkle little water to ease the grinding process.
  4. Fry ingredients given under tempering, in a tsp of oil and temper the ground thuvaiyal. This step is optional.
  5. Serve mint thuvaiyal as an accompaniment, along with steamed ghee rice. It can also be used as pesto or spread, on different types of bread.

Variation :

The list of thuvaiyal / thogayal, among many more, which one can prepare in a similar fashion are with coriander leaves, curry leaves,  finely chopped coconut, Kamala orange peels, onions, garlic, brinjal, ridge gourd (peerkangai), chayote (chow-chow), ginger, sesame seeds, coriander seeds and red gram lentils .

 

🍋 FRESH LIME JUICE | LEMONADE | NIMBU SHERBET | NIMBU PANI 🍋

“It’s HOT! It’s HUMID!”, we utter

“This year’s the hottest”, echoes every summer

Mercury reaches 39 C, Breaking news play

Guess now it’s official! TouchĂ©

Fresh lime juice, a quick-fix potion

Refreshing, energising, thirst-quenching solution!

LJ3
Fresh Lime Juice

Prep time : 15 mins ; Serves : 4

Ingredients  :

  • 1 juicy medium to large lime or lemon
  • 3 1/2 – 4 cups of water
  • 1/4 tsp salt
  • 6 – 9 tsp of sugar

Method :

  1. Cut the lime into 2 halves and squeeze out the juice into a vessel. Strain the juice to discard the seeds.
  2. Lime juice + water+ salt+ sugar. Mix well till completely dissolved. Chill and toss in a couple of ice cubes, just before serving. Cheers!

Variation :

  1. A pinch of black salt powder, roasted cumin powder, chaat masala powder, pepper powder, dry ginger powder, cardamom powder, few crushed mint leaves can be added to make Nimbu pani aka Shikanji or shikanjvi.
  2. Use clear soda instead of water, to prepare fresh lime soda or add a pinch of Eno to make the juice frothy.
  3. Sugar may be replaced with Jaggery syrup or honey.

Tips :

Taste the juice before serving. Quantity of sugar and salt may vary, according to taste and sourness of the lime.

 

LJ2
Chilled lemon sherbet

♦️ BEETROOT KOSUMALLI | BEETROOT SALAD ♦️

Deep velvety bold burgundy

Salads always trendy

Tumbled, tangled and tassled

Appealing when unravelled

Refreshing and pleasantly sweet

With just a touch of  tang and heat

Place it in  your own bank of experience

Enjoy this symphony with a guiltless conscience

BK1
Beetroot Kosumalli

Prep time : 10 mins; Cooking time : 5 mins; Serves : 4

Ingredients :

  • 3 medium sized  beetroots
  • salt to taste

Ingredients for tempering :

  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentils (optional)
  • 3 – 4 green chilies
  • a pinch of asafoetida
  • a few curry leaves
  • 1 tsp sesame oil | any cooking oil of choice

Ingredients  for garnishing (optional) :

  • 1 tbsp of grated coconut
  • 1 tbsp of finely chopped coriander leaves
  • Juice of half a lemon or a full one

Method :

  1. Peel the skin off the beetroots and grate them. Scrape the coconut for a tbsp of grated coconut. Finely chop the green chilies and coriander leaves. Keep it all ready.
  2. Squeeze the lemon juice onto the grated beetroots and add salt. Mix well.
  3. Heat oil in a frying pan. Toss in the mustard seeds, once they splutter, add udad dal, green chilies, asafoetida, curry leaves and fry them well. Temper onto the grated beetroots.
  4. Garnish with grated coconut and finely chopped coriander leaves.
  5. Serve with steamed rice or any breads. Traditionally it is served as a side dish on a South Indian meals platter.

Variations :

  1. This kosumalli salad can be made with  grated carrots or finely chopped cucumbers.
  2. Split moong dal or green gram lentils soaked for half an hour, can be added to this salad.
  3. One may skip the tempering, to keep it a wholly raw food dish (though you maybe missing out on a lot of sizzling and pop)
BK2
Look so perfect standing there

 

♧ SHREENIDHI SABZI | BOTTLE GOURD CURRY | DHOODHI KI SABZI ♧

“Maa,  Shreenidhi got her classic sabzi again today for lunch and guess what?!” hollers my older one.

“WHAT?!” apprehensive me, hollering a notch above her, gearing up to dodge a googly that might come next.

“It is Sorrakkai (tamil word for Bottle gourd) curry!” she exclaims.

“DON’T TELL ME!” A relieved me also exclaiming with disbelief, albeit on a note higher but clearly, she had me all ears.

The credits for this Bengali cuisine style recipe go to Shreenidhi’s mother, who not only shared her recipe but also a sample of Nigella seeds, as we do not use these commonly in our day to day cooking – a sweet and thoughtful gesture on her part.

Our way of saying a ‘Big Thank You’ in appreciation of both Shreenidhi and her mother was naming this lip smacking dish ‘Shreenidhi Sabzi’ in our home. Forever!

A great way to introduce any vegetable!SS2Prep time : 15 mins; Cooking time : 25 mins; Serves : 4

Ingredients :

  • 1 large Bottlegourd/Dhoodhi/Sorrakkai
  • 2 -3 onions (optional)
  • 1 -2 tomatoes
  • 1 – 2 green chilies
  • 1/2 inch ginger
  • 1 tsp Panch phoran made of the following 5 ingredients ( 1/4 tsp mustard seeds + 1/4 tsp cumin seeds+1/4 tsp fennel seeds+1/4 nigella seeds + 1/4 tsp fenugreek seeds /methi seeds)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp corn flour (optional)
  • 1 – 1 1/2 tsp Kitchen king masala or garam masala
  •  salt to taste
  • 1 – 1 1/2 tb.sp Mustard oil | any cooking oil of choice
  • 3 sprigs of coriander leaves

Method :

  1. Peel and chop the bottle gourd in 1 inch square pieces and finely chop onions, tomatoes, green chilies. Grate the ginger. Keep them ready.
  2. Heat oil in the frying pan. Temper with ‘Panch phoran’ till the mustard seeds splutter and rest of the seeds are aromatic and well roasted. Now add the grated ginger, finely chopped green chilies and onions. Saute till cooked. Now add the tomatoes. Scald some more and then add the chopped bottle gourd.
  3. Throw in the seasoning powders – turmeric powder, red chilly powder, kitchen king masala or garam masala and salt. Mix  the corn flour well, in 1/4 glass of water and add it if required, to thicken the gravy. Close with a lid for 5 – 10 mins. Cook till vegetables are well done and check the seasoning. Switch off heat. Garnish with coriander leaves.
  4. Serve hot with Rotis, Parathas or steamed rice.

Variations :

  1. This gravy can be made with a medley of vegetables like potatoes, carrots, peas – to name a few.
  2. Instead of corn flour, 1 boiled and mashed potato can be added to thicken the gravy.
  3. A paste of ginger, garlic and green chilies can be added instead of finely chopping them.
  4. Juice of half a lemon can be added at the very end, if a tangy version of the gravy is desired.

Note :

Larger quantities of ‘Panch phoran’ can be prepared by taking equal propotions of the 5 ingredients i.e equal quantities of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds.

SS1

¤ MILLET COOKIES | COOKIES – MERRY CHRISTMAS SPECIAL🎄 ¤

🎄X’mas🎄

Millet Cookies

Quick, easy n hassle free

 specially, when busy on a shopping spree

Crumbly, soft, freshly made melting moments

Pure bliss, wonder baked goodies of enjoyment

Make warm memories and forever bring cheer

🎉On X’mas and New Year!🎉

c1
Enough COOKIES for a cookie monster!

Prep time : 10 mins; Cooking time : 15 mins; Makes : 30 – 40 pieces

Ingredients  :

  • 500 gm s or 3 1/2 cups of Ragi | finger millet flour
  • 3/4 – 1 cup coconut oil or unsalted butter
  • 3 – 3 1/2 cups powdered brown sugar
  • 1 1/2 tsp cinnamon powder
  • 1 1/2 tsp vanilla essence
  • 1 tsp baking powder
  • a pinch of salt

Method :

  1. Preheat the oven at 170 C for 10 mins and evenly grease the cookie tray with a tsp of butter or coconut oil.
  2. In a bowl, mix together all the dry ingredients, namely flour, sugar, salt, cinnamon powder and baking powder. Then add coconut oil or melted butter and knead the flour into a pliable dough.
  3. Roll the dough into little balls and flatten them. On the front side, mark them with the back of the fork.
  4. Bake them for 12 – 15 mins and let them cool down completely on a cooling rack, before attempting to touch them!
  5. Store in an airtight container and enjoy with a cuppa of milk, tea or coffee.

Variations :

  1. Other flours, like pearl millet, oatmeal, almond meal, whole wheat, multigrain or all purpose can be used.
  2. 1 – 1 1/2 tsp dry ginger powder can be added.
  3. 1 well beaten egg can be added for a chewy texture.
  4. Chocolate chips and 1/2 tbsp cocoa powder can be added.
  5. Dry fruits like raisins, almonds, cashews and pistachios can be added whole or chopped.
  6. After kneading the dough, roll the dough into a cylindrical log with the help of a cling wrap and tighten the ends. Refrigerate for at least an hour, then remove the wrap and cut into circular discs and bake.
c2
Finger Millet Cookies

    ’tis the season to be jolly…la…la…lllaaa!🎶

            Season’s Greetings to all my amazing readers!!!🎉

 

â—‡ STEAMED CORN â—‡

Snacked on steamed corn, first time at the theatres

Knew pronto, gotta share the recipe with readers!

A novelty mildly spiced, minimalistic and easy to make

Steamed corn, fresh spices and salt, is all you take!

Welcome rain, movie or an afternoon siesta

With steaming hot corn and enjoy a sublime fiesta!

A regime, corny to taste but not to sound

Feel free to add seasoning of choice and play around

Also, probably like to share, an interesting spice mix, you found !

sc

Prep time : 5 mins; Cooking time : 15 mins; Serves : 4

Ingredients :

  • 500 gms of Corn kernels
  • 1/2 tsp red chilli powder
  • 1/4 tsp freshly cracked peppercorns
  • salt as per taste

Method :

  1. Steam cook the corn kernels in a pressure cooker upto 2 whistles.
  2. Toss around the steamed corn till well coated with red chilli powder, freshly cracked peppercorns and salt.
  3. Serve steaming warm corn. Bon appetit!

Variation :

Season with spices and herbs of choice.

♧ CAULIFLOWER CURRY ♧

Roasted curry of Cauliflower paired with potatoes, is an all time favourite in the family. Cauliflower is low in fat and carbohydrates but high in dietary fiber. It has high nutritional density and is beneficial for health. Cauliflower can be made in various interesting styles and this delicious roasted dry curry recipe is a winner!

cc2

Prep time : 15 mins; Cooking time : 25 mins; Serves : 4

Ingredients :

  • 1 large cauliflower
  • 2 – 3 small potatoes
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp Sambar powder
  • powdered rock salt to taste
  • 1 – 1 1/2 tb.sp Mustard oil | Sesame oil | any cooking oil of choice
  • 3 sprigs of coriander leaves

cc3

Directions :

1. Fill a large pot with water and bring it to a boil. Add 1/2 tsp turmeric powder and 1/2 tsp salt to it. In the meantime, remove and discard the outer leaves and thick stalks, leaving only the florets. Dice the cauliflowers florets into small pieces and drop it in the large pot of hot water and let it soak for 10 mins. This step helps to clean the cauliflower thoroughly.

2. Finely chop the coriander leaves and dice the potatoes into small rectangular pieces. Set aside.

3. Heat oil in a broad base skillet (non stick skillet is preferable, stainless steel or iron skillet will require additional 2 – 3 tbsps of oil, to get the curry golden brown to the same extent). Add mustard seeds and cumin seeds. Let them splutter and turn slightly brown then toss in the diced potatoes, salt, 1/2 tsp turmeric powder. Mix well and cook covered for about 5 – 10 minutes. Once half cooked, toss in the partially blanched and cleaned cauliflower florets and cook with a lid  on a low flame, till the vegetables are fully cooked. Keep stirring every 2 – 3 mins to avoid sticking to the bottom and getting burnt. Then remove the lid, add Sambar powder and cook the vegetables till the raw smell of Sambar powder goes and they are golden brown, well roasted.

4. Garnish with coriander leaves.

Variation :

  1. Brocolli may be used to substitute Cauliflower in the above recipe.
  2. Including a Capsicum or Green Bell pepper chopped into 1/4 inch square pieces, also makes this dish very tasty.

Serve this delicious dry curry, South Indian way with hot steamed rice and Lemon rasam | Tamarind rasam or the North Indian way with breads like Rotis, Parathas and Puris.

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