This five in one Dosa is not only a healthy and filling breakfast eat, but also delicious as well. You can add any chopped vegetables of your choice or stick to the tomato, onion and coriander option that I did. Enjoy it with green chutney and tomato ketchup.
100 gms of each of these flours:
Jowar/Sorghum or new Quinoa
2 tsps jeera/Cumin seeds
1 level tsp hing/asafoetida
1 tsp chilly powder
A pinch of turmeric powder
Mix all the five flours together in a bowl. Chop onions, tomatoes and coriander leaves fine and tip them into the mixture. Add hing, jeera, salt, chilly and turmeric powder. Add enough water to make a batter which is neither too thick nor thin. Allow it to stand for about ten minutes. If you find it a little thick, add some more water and adjust the consistency. Heat a tava/skillet. Pour a ladleful of batter and drizzle with oil. Cover and cook. Flip and roast on the other side too. Serve with green chutney and tomato ketchup recipes of which can be found under the ‘Varieties of Chutneys’ of this website.
One of my favourites as it goes well with Roti or Rice, this Capsicum and Potato Subzi is quick and easy to make. Delicious and fragrant with hing/asafoetida that is used in the seasoning, it will leave you asking for more.
2 large Capsicums
2 large Potatoes
1 tsp chilly powder
A pinch of turmeric
1/4 tsp hing/asafoetida
2 tbsps oil
1 tsp mustard
Oil for frying the potatoes
Deskin and wash the potatoes thoroughly. Slice them into wedges. Apply salt on them and keep them aside for about five minutes. Meanwhile chop the Capsicum into one inch squares. Keep aside. Heat oil in a pan. Squeeze out the potatoes and deep fry them to a golden yellow. Drain them on tissue paper. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the hing. Toss. Drop in the Capsicum pieces, salt, turmeric and chilly powder. Mix well. Add the fried potato wedges. Mix thoroughly and cook till done on a slow flame. . I prefer transferring it into the microwave as one needn’t worry about it getting burnt. Serve hot with Roti or Dal rice.
The Britishers brought Cabbage to India, so most Indian homes were not familiar with it till a century ago. Some shunned it as India was fighting for freedom from the British rule. The British left India but they left behind not only their legacy of the English language, but also vegetables like Cauliflower, Carrot, Capsicum and turnip. The Indians innovated and adapted them with recipes to suit their palate. Presenting a simple but tasty Cabbage kismuri today. It is more like a salad a la the Indian way!!
1 large bowl chopped cabbage
1 large bowl chopped onion
1/2 bowl grated coconut
Juice of one lemon
Coriander leaves finely chopped
1 green chilly minced
1 tsp Coconut oil
1/2 tsp mustard
1/2 tsp urad dal 7 black gram dal
2 sprigs curry leaves
Tip in the chopped cabbage, onion, coriander leaves and grated coconut into a bowl. Crush the minced green chilly with salt and add it to the salad. Drizzle with lemon juice and mix well. Heat oil. Add the mustard. After it splutters add the urad dal. Once the urad dal turns golden yellow drop in the curry leaves and toss. Drop the seasoning into the salad. Mix and serve with Rice, Dal or even with Chapati.
Note: It tastes equally good without the seasoning, so those who are on an oil free diet may avoid it.
Akki Rotti which literally translates into Rice Roti is rice ground along with coconut and flavoured with chopped onions, green chillies and coriander leaves. Tender Hyacinth Beans too are added when in season. I have also added finely chopped mint leaves as I love the wonderful aroma that spreads when the akki rotti is being roasted.
250 gms rice
1/4 of a large coconut grayed
8 green chillies
2 large onions
100 gms tender Hyacinth Beans deskinned
A small bunch of coriander leaves
5 sprigs of mint leaves
Oil for roasting (optional)
Soak the rice for about 2-3 hours. Grind the coconut fine and then add the rice. Grind it to a Semolina like consistency with enough water to make a batter which is neither too thick nor runny. If you wish to pat the rotti with your fingers, see that the batter is thick. Chop onions, coriander leaves and the mint leaves fine and drop them into the batter. Add the tender Hyacinth Beans too. Grind the green chillies coarsely and add them to the batter along with salt. Mix well. Heat a tava/ skillet. Pour a ladleful of the batter and drizzle with oil. Roast on a gentle flame. Flip and roast on the other side too. Serve with chutney of your choice.
Note: One can skip oil or any kind of fat while roasting as the coconut and onions make the akki rotti really soft.
Vegetable Pulao with the aroma of freshly ground spices, is a one pot meal that is not only delicious but also quick and easy. Accompanied by a mix vegetable Raita it is sheer bliss!
250 gms Basmathi rice
100 gms shelled peas
2 large onions
4 green chillies
2 inch piece of cinnamon
3 Cardamom pods
4 tbsps ghee/clarified butter
5 tbsps oil
A pinch of turmeric
Peel the carrot and potatoes. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies. Powder the spices.
Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.
Heat the remaining 3 tbsps of ghee and oil. Add the green chillies and onions. Roast till translucent. Add the powdered spices and turmeric. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.
This Green peas and Potato Curry goes well with almost everything. Not to be mistaken for the traditional Aloo Matar, this curd/yoghurt based dish laced with a pinch of spices is aromatic and delicious.
2 large potatoes
250 gms shelled peas
2 large onions
1 large tomato
3 tbsps oil
1/2 tsp mustard
1/2 glass thick curds/yoghurt
1 inch piece of cinnamon
2 tbsps coriander seeds
1 tbsp chilly powder
A pinch of haldi/turmeric powder
Coriander leaves for garnish
Chop the potatoes into tiny cubes. Boil the peas and potatoes with salt till done. Slice the onions fine. Powder the coriander seeds, cinnamon and cloves. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Drop in the powdered spices and toss for a couple of minutes. Add the chilly and turmeric powders. Toss and immediately add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.
Another variety of the Sannakhotto is the one made with whole green gram/Moong, rice semolina/idli rava, chopped onions and Colocassia leaves. Extremely healthy because they are neither roasted nor fried. The Sannakhotto is steamed and drizzled with a tsp of coconut oil. Goes well with Dal and Rice or can be had as a meal by itself.
125 gms Moong
100 gms idli rava
2 large onions
1/4 of a large coconut grated
12 roasted dry red chillies
1 tbsp tamarind paste
A tsp of Hing/asafoetida
Oil to grease the containers.
Wash and soak the Moong for 8 hours. Drain. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add the Moong and grind it to a Semolina like consistency. Add the rice semolina and salt. Keep aside. Chop the onions and Colocassia leaves fine. Drop them into the batter along with hing. Mix thoroughly. Grease bowls or the Idli mould with oil. Pour the batter into the mould and place them in a steamer which has been kept boiling. Steam till done. Takes around 20 minutes. A knife inserted in the Sannakhotto should come out clean. Allow to cool and serve drizzled with a tsp of coconut oil.
This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have selected Cabbage and onion to make it. It is best eaten with a tsp of coconut oil drizzled on it.
125 gms toor dal/Pigeon peas
125 gms rice
3 onions chopped fine
Cabbage chopped the same amount as the onions
1/2 of a small coconut
9 guntur chillies roasted
9 bedgi chillies roasted
1 tbsp tamarind
Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, cabbage and salt and mix well. Grease the Idli mould with coconut oil. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.
Poori is Indian bread which is deep fried and enjoyed with a side dish. Every state in India enjoys the Poori with the speciality of that particular state. Maharashtra is famous for it’s Poori Srikhand, Gujarat for it’s Poori Aamras, the Northern states with Aloo matar or any of their Punjabi dishes, the Southern states enjoy it with a potato Bhaji and the Konkani community of Mangalore serve it with their traditional tender cashew stir fry.
Getting the right consistency while making the dough for the Poori depends on the amount of water added. The dough has to be a little hard, as it absorbs a lot of oil if it is soft. The trick is to knead the dough well and to leave it aside for about half an hour. The end result is a fluffy poori with no trace of oil. Posting the recipe for the same today.
500 gms wheat flour
250 ml water
5 tsps oil
Oil for frying the Poori.
Pour the water in a bowl. Add the salt and stir to dissolve it. Add the wheat flour and mix gently. Add the oil and knead the dough to a smooth mass. Cover and leave aside for half an hour. Knead the dough again for a couple of minutes. Make 50 balls of the dough. Dust them in wheat flour and roll out into a three inch diameter disc, which is neither thick nor thin. Heat the oil in a pan. Drop in a small piece of dough to check the temperature of oil. The dough should rise up at once. If it does not, wait a while for the oil to heat. Slide in a poori and fry to a golden brown. Flip. Fry on the other side too. Drain and place on a tissue paper. Finish off similarly with the remaining pooris. Serve with subzi or sweet of your choice.
Note: Always check the temperature of oil before starting to fry the Poori. Under heated oil results in oily, colourless pooris.
This Halva is a no fuss, easy and tasty recipe and is ready in no time. Take care to see that you use either a heavy bottomed vessel or a non stick pan. Bananas are a must at every Hindu Pooja and the leftover bananas can be put to good use by making this simple but delicious halva.
4 ripe bananas mashed well
5 tsps sugar
1/4 glass water
5 tsps ghee
Dissolve the sugar in 1/4 glass of water in a pan and after it is dissolved add the mashed banana to it. Keep stirring on a low flame till it turns brown and starts becoming a mass. Add the ghee and continue stirring till it leaves the sides of the vessel. Switch off and serve when warm.
This halva is so fragrant that it doesnt require the addition of Cardamom.
Took me exactly ten minutes to make it.