Muskmelon & Green Banana Smoothie

While cooking is a daily chore, trying varieties is in intervals, blogging had taken a complete back-bench! Happens... But it's never late to revive and what better way than to begin with a rejuvenating glass of smoothie.

My cousin keeps sharing these interesting smoothies from Auz and been nudging me to try it out. Smoothies can be made (rather should be) using locally available, seasonal fruits, vegetables and dry fruits. 

Here I go with my first - an healthy and interesting combo of Muskmelon and Green Banana. 

Method with ingredients:

1. Peeled and de-seeded one muskmelon and diced
2. Peeled and diced one green banana (had only one at home ;) you can add two)
3. 4 pieces of de-seeded Dates
4. Blend the above three to a thick mix 
5. Add one tspn of honey (optional; I included as honey has medicinal values) and blend it once more
6. Topped it with Chia Seeds, Pista and Almond powder, 4 dry grapes and 4 choco chips. You can customize the toppings basis your taste 

Muskmelon with green banana smoothie

Vegetable Stuffed Pooris

Times left-over food clicks some idea and the most frequent one is to make some stuffed pooris, paranthas, dosas, idly. Till date never tried stuffed pooris, so thought of making some to begin our Sunday. 

While you can plan any stuffing for pooris (most used is potato), the left over vegetable stuffing made for paneer is what I used to make these pooris :)

The ingredients and method below is same as that for preparing Vegetable Stuffed Paneer . You can tweak it by replacing vegetables with only potatoes or add more vegetables including fresh / frozen peas.

Ingredients:

• Cumin Seeds                   : 1/2 tspn
• Ginger Garlic Paste         : 1 tbspn
• Green Chillies                 :1-2 finely chopped (instead you can add more of red chili powder)
• Onion                              : 1 big finely chopped
• Capsicum                        : 1 small finely chopped
• Potato                              : 1 medium boiled and mashed
• Butter / oil                       : 1 tbspn
• Turmeric Powder             : 1 tspn
• Red Chili Powder            : 1/2 - 1 tspn
• Salt                                  :  To taste
• Cashew                            : 4 finely chopped and fried
• Garam / Curry Masala     : 1 tbspn
• Coriander Leaves

Method:

To make the vegetable stuffing:

1. In a kadai, add butter / oil. As it heats up, add jeera and allow it to splutter.
2. Add ginger garlic paste and saute till it cooks
3. Add green chili and saute it for a second
4. Add onion and saute till they turn pink (translucent)
5. Add capsicum and saute
6. As they cook, add turmeric powder, chili powder, garam masala and salt 
7. Then add mashed potato and coriander leaves
8. To this mix, add the fried cashew nuts and remove from fire

To make the dough for pooris:

1. In a mixer, blend the vegetable mix to ensure there are no lumps such as fried cashews 
2. In a vessel, take enough wheat flour and add this mix. 
3. Knead well using warm water and a spoon of oil / ghee

To make the  pooris:

1. In a kadai, pour enough oil to deep fry the pooris. Allow it to heat 
2. Prepare small round pooris (size per your preference) and deep fry. 

To serve as a side dish / gravy : Tomato Mutter Gravy: 

Ingredients:

• Onion                  :1 medium finely chopped
• Tomato                : 1 medium finely chopped
• Garlic                  : 4 pods chopped
• Ginger                 : 1/2 inch chopped
• Green Chilli         : 2 finely chopped
• Peas / Mutter        : 1 cup (soaked in warm water)
• Coriander Powder: 1 tbspn
• Turmeric Powder :   1/2 tspn
• Red Chili Powder:  1/2 - 1 tbspn (as spicy as you need)
• Salt                       : To taste
• Coriander Leaves
• Kasoori Methi (dried feengreek leaves)

Method:

1. In a kadai, add 1 tbspn oil. As it heats up, add a spoon of jeera. As it splutters, add ginger, garlic, onion and saute them till golden
2. Add the peas followed by tomatoes and saute it for 2 mts
3. To this add all spices and salt as per taste
4. Add some water and cook it covered (If you want it tangy, you can add a tbspn of curd)
5. Garnish with fresh coriander leaves and kasoori methi

Goes well with hot pooris, rotis, paranthas, dosas and idlis.

Vada Pav : Indian Veg Burger

Vada Pav originated in the state of Maharashtra, India, but now is a staple food for many across... A simple yet most tasty dish that can be cooked in a few minutes. For many it serves as the breakfast, lunch and dinner along with a hot cup of tea!

It is almost similar to a burger, just that this is made out of simple and easily available pav (buns, small breads) with a Vada (potato based stuffing) in between along with some spicy and tangy green chutney accompanied by some green chili and spicy garlic chutney / powder.

After tasting at a few places, I always wanted to try my hands at it. Finally, my first attempt at making Vada Pav is a reality and a complete success with my dearies :)

Ingredients:

To prepare the Vada / Tikki:

• Potato                    :2 medium boiled and smashed 
• Green Chillies       : 2 crushed
• Garlic                    : 1 tablespoon crushed 
• Ginger                   : 1 tablespoon crushed
• Mustard Seeds      : 1 tspn
• Curry Leaves        :  a few
• Turmeric Powder  : 1/2 tspn
• Coriander Leaves  : 2 tbspn finely chopped 
• Salt                        : To Taste
• Oil                         : 1 tbspn
• Asafoetida             : a pinch

To prepare the Flour / Batter for Vada:

• Gram Flour / Besan : 3/4 cup
• Turmeric Powder     : 1/2 tspn
• Baking Soda             : a pinch
• Salt                           : to taste
• Oil                            : to fry

To prepare the Chutneys:

Green Chutney:

• Coriander leaves : a bunch (as much qty as you need)
• Mint leaves           : a bunch (I take it in almost equal qty)
• Green Chilies       : 4-6 (as spicy as you need it)
• Sour Curd            : 1/2 cup (to make the chutney tangy)
• Mango Powder    : 1 tbspn (optional; if used accordingly quantify the curd)
• Salt                        : To taste 

Red Coconut Garlic Chutney: 

• Coconut                      : 1 cup
• Garlic                          : 6-8 cloves
• Red Chili Powder        : 1 tbspn (as spicy as you like)
• Sesame Seeds (white)  : 1 tspn 
• Lemon Juice                : 1 tbspn

Method:

To make the Vadas:

• In a bowl, mix the mashed potatoes with chilies, ginger and garlic
• In a pan, heat the tbspn of oil and add mustard seeds. As they crackle, add curry leaves, asafoetida, and turmeric powder. Remove from fire immediately and pour it to the mashed potato mix. 
• To this, add the remaining ingredients including salt and mix. Make small round vadas and leave them aside for some time

To fry:

• In a bowl, mix the gram flour, turmeric powder, baking soda, salt and beat it to make a nice batter (consistency similar to making dosas)
• In a kadai (deep frying pan), add oil to fry. 
• Add a spoon of this oil to the batter prepared and mix.
• Dip the vadas in this batter, and add them to the heated oil. Fry them till golden brown and place them aside.

To make the Chutneys:

  Green Chutney: Just grind all ingredients and place it in a bowl.

  Red Chutney: 

  

     The way I prepared: Slightly roast the sesame seeds, and grind all ingredients to a  smooth mix. If you like, add a bit of lemon juice and mix well.

     Typical Method: Roast coconut to a deep brown color. Roast the sesame seeds to light brown color. You can roast the garlic and red chili powder as well. Cool them and grind them to a mix (with very less or no water).

To make the Vada Pav:

• I slit a pav (a bun) into two and slightly roasted them on a tava (this is optional; typically it is had raw)
• Apply the Chutneys you have made (green, red etc), and place a Vada / Tikki in between two loaves and serve it hot with green chilies.

Note: Green Chilies can also be slightly sauteed in oil and some salt and mustard seed powder can be sprinkled on it before serving. 

Serve it hot with the accompanying green chilies and chutneys, with a hot cup of tea or any of your favorite drink!

Vada Curry : Dal Vada Curry

"Vada Curry" to me somehow sounded like a non-vegetarian dish (don't ask me why?!) until I got to see and taste it just a year or two ago. This is made of our very own Masala Dal Vadas cooked in gravy, a pure vegetarian dish. Dosas and Idlis are staple breakfast dishes with varieties to it; equally interesting are the accompaniments such as the chutneys, curry etc. One such is this very famous "Vada Curry (Dal Vada Curry)". 

Here is my first attempt tested and passed with decent colors ;)

Ingredients

For making Vadas

• Channa Dal (Split bengal gram dal): 1/2 cup 
• Big Onion: 1 medium
• Garlic : 6 cloves
• Green Chillies: 2 medium
• Ginger: 1"
• Curry Leaves : a few
• Coriander Leaves : a few
• Salt : To Taste (ensure its limited as the vadas will be cooked in a gravy with salt)

For making the Curry

• Big Onion : 1 medium (diced into small pieces)
• Tomatoes: 2 small or 1 medium Diced (if u want it a bit tangy then add accordingly)
• Turmeric powder: 1/2 tspn
• Red Chilli powder: 1.5 tsp (alternatively, you can add 2 big Green Chillies diced)
• Salt : To taste 
• Oil : 2 tbspn
• Water: 1 - 2 cups

DRY MASALA for the Curry (To be ground)

• Cinnamon : 1 small
• Cloves : 2
• Fennel Seeds (Saunf): 1/2 tspn
• Bay Leaf: 1

Method

1. Soak dal for 2-3 hours. If you want to make it instantly, then soak it with hot water for 1 hour at least
2. In a mixer, first add the chillies, garlic and ginger. Grind it first and then add the dal, and rest of the ingredients mentioned under "For making Vadas". Coarsely grind it with very less or no water (at the max 1-2 tspn)
3. Make vadas either by deep frying or steaming it like idlis
4. Next, in a pan, dry roast the ingredients mentioned under "DRY MASALA" (except for bay leaf). Grind it to make a smooth powder (dry)
5. In a pan, add oil. To this add bay leaf and then the onion. Fry it till golden brown (you can add a pinch of salt to quicken this).
6. Then add tomatoes and mash it. As they start cooking, add the dry roast masala. Allow it to cook for a few seconds and then add turmeric powder, and either the green chillies or the red chilli powder with salt.
7. As it starts cooking, add 1 glass of water. As it starts boiling, add the vadas. Allow it to cook in slow- medium flame. 
8. Mash the vadas to make a thick curry (gravy). Ensure that the vadas cook for at least 7-10 mts to soak in all the masalas.
9. Garnish with curry and coriander leaves and remove from fire

Serve hot with Idlis, Dosas etc.

Poha with Green Chutney : Bfast in a jiffy!

After a good rest for at least 8 hours time, your stomach definitely looks forward for the prime food of the day 'Breakfast'. Rightly so, it is considered as a mandatory diet for an individual and not advisable to be skipped.

Variety is the order of any food to satisfy the taste budz of an individual. So was the case last Sunday when we were wondering what to cook and in a jiffy! We found our savior in 'Rice Flakes', which helped us churn out some yummy "Poha" or "Rice Flakes Upma" with green chutney.

Poha / Rice Flakes Upma / Avil Upma: (Preparation time: 10 mts)

Ingredients:

• Rice Flakes                      - 1 Cup
• Big Onion                        - 1 Big or 2 Small (Chopped)
• Green Chillies                  - 3-4 (depending on how spicy you need it)
• Ginger                             - 1 small piece
• Ground Nuts                   - 1-2 Tbspn (can replace green peas with ground nuts)
• Salt                                 - To taste
• Curry leaves / Coriander leaves  - For garnishing
• Cooking oil                      - 3-4 Tbspn (doesn't need much oil)
• Mustard Seeds                 - 1 tspn

Method:

1. Chop onions, ginger, and green chillie to small pieces
2. Wash the rice flakes and drain the water completely. Leave it aside while you prepare the garnishing.
3. In a pan, add oil. After it warms, add mustard seeds and allow it to splutter.
4. To this, add the Ground Nuts. Allow it to fry for a few mts till they turn a bit reddish.
5. Add the chopped ginger, chillie, and onions.
6. Fry them till onion is cooked and turns pinkish. Add salt.
7. Add the drained rice flakes by mixing it properly. Allow it on fire for 5 mts by when the rice flakes will appear cooked.
8. Remove from fire and garnish it with chopped curry leaves and coriander leaves. [missing in the pic :)]

      Tips:

• Preferably use the Broader and Red Rice Flakes and not the white ones.
• Don't add or even sprinkle water else it will become soggy
• You can replace ground nuts with Green Peas (the frozen variety or the fresh ones; not the dried ones)

Green Chutney: (Preparation time : 5 mts)

A tasty and tangy preparation that you can use with any starters, such as Potato Fry etc, or tiffin items. You can customize it to prepare it as spicy & tangy as you prefer.

Ingredients:

• Mint Leaves (Pudhina Leaves)              - 1 small bunch
• Coriander Leaves (Dhaniya leaves)       -  Same or half the Qty as Mint Leaves
• Green Chillies                                       - 5-6 (depending on the spice you need)
• Ginger                                                  - 1 small piece
• Mango Dry powder (Amchur)              - 1 tbspn 
• Curd (Dahi)                                          - 1-2 tbspn
• Salt                                                       - To taste

Method:

1. Clean and wash the green leaves. 
2. In a mixer, add the leaves, green chillies, ginger, mango powder, curd, and salt. Grind it till a smooth mix. 

Tips:

1. If no mango powder & curd, you can use a small size of tamarind
2. You can add curry leaves as well

அரிசி உப்புமா / Rice Upma

** Moved from my earlier blog **

Upma is a staple food of South Indians and finds it place in a breakfast platter without fail. But as is the human needs, variety is a must in every thing. So is the case for Upmaas too - you can make Upma using Rava(Sooji), Godumai Rava (Broken wheat / Dhaliya), Samea, Avil (Rice flakes - the famous poha), and ofcourse Arisi (Rice).

Off these, Rice upma is rarely prepared at least these days. But I remember this as one of the tastiest of the upmaas prepared by my Athai (Bhuaji - a great cook). Then they used to make it so often... It's a tummy filler and can be made interesting with suitable side dishes.

The measurements & ingredients below are my own - as you know 'customization' is the key to interesting cooking :)

Cooking vessel: Earlier they used Brass Vessel (Uruli or vengala panai). If you have one then do use it for this preparation because it adds a different taste; Else, you can cook it using the non-stick kadai or pressure cooker or pressure pan.

Ingredients (The following measurement can easily serve 2 people)

1. Raw Rice (Pacharisi preferred / Boiled Rice) - 1 Cup
2. Thoor Dhal (Arhar dhal)                                - 2-3 Tbspn
3. Cumin Seeds (Jeera)                                     - 1 Tspn (as you like the taste)
4. Pepper (Milagu)                                            - 1 Tspn (as spicy you want, I add a bit more)
5. Red Chillie                                                    - 4-5 (as spicy you want ; balance bet this & Pepper)
6. Curry Leaves                                                -  Few (Adds a great flavor)
7. Refined Oil                                                    - 2-3 tspn (for tadka & to ensure rice doesn't stick)
8. Asafoetida (Hing / perungayam)                     - 1/2 tspn
9. Mustard Seeds (kadugu)                               - 1/2 tspn
10. Bengal Gram                                                 - 1/2 tspn (for tadka)
11. Salt                                                               - Per taste
12. Water                                              - 2 Cups (as its grounded, a little lesser than you use for full rice)

Preparation Method:

1. Wash the rice and drain it by spreading it on a newspaper or pure & thin white cloth. This will absorb all water and dry the rice quickly.
2. Grind coarsely the dried rice along with Thoor Dhal, Cumin Seeds, Pepper (you can add red chillie here or during tadka). Ensure you don't powder it finely else it will be similar to Sooji-upma.
3. Place the Cooking vessel on fire and add the cooking oil.
4. Once the oil is warm, add Mustard seeds. After it splutters, add Bengal gram, and Red Chillie. Fry till they turn golden brown and then add curry leaves.
5. To this mixture add water and allow it to boil
6. As the water boils, add the grounded mix slowly with constant stirring. 
7. Once you smoothly stir the entire mixture in the water, add salt & asafoetida.
8. After a few minutes, close the container with a lid (if pressure cooker just give one whistle; Alternatively, you can just cook it in steam)
9. Cook it in simmer flame - you can check it once in a while by stirring. (in the brass vessel, we allow it to cook till it forms that 'kaandal' - the deep roasted coating in dark red /brown - if you like it)
10. Cooking time should be around 10 mts.
11. Remove from fire. 
12. Garnish with a few more curry leaves for fresh fragrance. Some might add grated coconut as well.

My first attempt at making Arisi Upma

Tips: You can store the coarsely powdered rice for future use as well. Probably, you can make some & store it for 15 days or a month.


Side Dish:

You can serve this with Coconut chutney, Brinjal gothsu, Sambhar, or any other spicy chutneys. I made a onion/tomato chutney kerala style:

Ingredients:

1. Small onions - 10 - 12 numbers if really small (or 5-6 would suffice)
2. Tomatoes - 2-4 (big - small)
3. Garlic - 4-5 cloves
4. Curry Leaves - a few
5. Red Chillie - 4-5 (depending on how spicy the chillie is)
6. Asafoetida
7. Tamarind (Imli) - just a pinch
8. Salt - to taste
9. Oil - 1 tspn

Method:

1. In a pan, add the oil, and fry garlic, onions for a few mts followed by tomatoe - till the raw smell is lost
2. Grind the fried mix with the remaining ingredients - coarsely or smoothly as you like it.
3. Garnish with curry leaves if you like it. 

Onion/Tomato Spicy chutney