Re-use idli # 2

This one is my most favourite idli stir fry. This is my mothers recipe. *Sob* I have not met her since November and it is making my tummy rumble.

Anyway… She puts gram flour in this stir fry and spikes it up with some red chilly powder.

Here is what you shall need: [Serves one]

3-4… Idli’s

1/4 tsp… Red chilly powder

1-1/2 Tbsp… Gram flour

Salt

Water [Few tsps to bring the flour together]

1/2 Tsp…Oil

Method:

  • In a wok, heat the oil and add the gram flour.
  • Stir it continously on a medium heat.
  • We want it to lil brown.

 

  • One it is done, add the red chilly and salt and little water that brings the flour together. [We need the idlies to get a nice sparse coat of the spiced flour]
  • Add the idlies and stir for a few seconds.
  • Cover and let it cook on a low heat for a min.

 

  • Serve for breakfast, as a starter, snack or even mid day meal.

 

Cheers

This gets linked to-

 Only Snacks and Starters The event is guest hosted by Raji of Vegetarian Tastebuds. Now to the exciting part of this event, there is a giveaway sponsored by www.tarladalal.com . The giveaway is open to followers/ readers (publically) of Pari’s blog Foodelicious.

Only Snacks

“Lets Party” is a monthly event started by Surabhi Nayak of My Cook Book.Hosted by Divya.

Sumee’s Culinary Bites contest.

Whats in your lunch box

 

Easy to make snacks under 30 min.

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Re-use idli # 1

Dont we love when there is food that we can use for experimental purposes. Well I certainly enjoy it 😀 I had a couple of idli’s which had no takers. I decided to make it two ways. Both are stir fried but very different flavours. Hope you like them.

Stir Fry # 1- Bua [Paternal Aunt] Style – Serves 2

5-6…. Idlis

1/4…. Cabbage [Grated]

2 Tsp… Chana Dal [split chickpeas ]

1/2 Tsp… Mustard Seeds [Rai]

1/4 cup …Roasted Peanuts

1/4 Tsp… turmeric Powder

1… Green Chilly [Finely Chopped]

2 Tsp.. Oil
3-4… Curry Leaves

Salt to taste

Method:

  • Heat oil in a wok and add the chana dal, Mustard seeds, green chilly and curry leaves.
  • Add the cabbage, salt and turmeric.
  • Cook until the cabbage is soft.
  • Add the idli and peanuts.
  • Stir for a few win. Cover with a lid and let it cook for 2-3 min on a slow flame.
  • Remove from flame. Serve with/without Green chutney.

 

Cheers

This gets linked to-

 Only Snacks and Starters The event is guest hosted by Raji of Vegetarian Tastebuds. Now to the exciting part of this event, there is a giveaway sponsored by www.tarladalal.com . The giveaway is open to followers/ readers (publically) of Pari’s blog Foodelicious.

Only Snacks

“Lets Party” is a monthly event started by Surabhi Nayak of My Cook Book.Hosted by Divya.

Sumee’s Culinary Bites contest.

Whats in your lunch box

 

Easy to make snacks under 30 min.

Easy Peezy Spring Onion and Cheese Rolls

This was again our breakfast and dinner roll. For Dinner I served this with Roasted Capsicum and tomato Soup. And for breakfast we had it greedily in the car on way to work 😀

What I loved about it was that it tastes so much better the next day. Also please do let the poor bread rest enough before you decide to bake them. It is very important.

You shall need: [makes about 15 rolls]

450 gms… Flour /Maida

1-1/2 Tsp… Active Dry Yeast

1 tsp… Sugar

1 Tsp… Salt

3/4 cup… warm water

5 Tbsp… Butter [Melted]

1 cup… Finely chopped spring onions [with greens]

1 cup.. Grated cheese [I used a mix of mozarella and processed cheese]

Method:

  • In 1/2 of the warm water, add the yeast and sugar. Cover and put in a warm place for 5 min. It should look frothy by the end of 5 min.
  • Put the flour and salt in a bowl, add 1/2 of the melted butter and the yeast.
  • Make a semi soft dough. Keep kneading until the dough is not sticky and streches [does not break] when pulled apart. It should feel rather elasticky.Details on how to knead can be found here
  • Put the dough in a bowl and apply oil on the top surface.
  • Cover with a cloth and put in a warm place to rise. It should double in size in about 1 hour.
  • Once done, punch the air down in the dough.
  • On a flour-ed surface roll the dough in a rectangle about 1/2 inch thick.
  • Sprinkle cheese and spring onion on it evenly.
  • Start rolling it like a roulade.
  • just before sealing the loose end, apply melted butter on it and pinch the sides in the dough to seal it properly.
  • Cut them in an inch or little more thick pieces.
  • Arrange them in a buttered/spray oiled baking tray. Allow them to rest for 20 min.
  • Bake in a pre heated oven at 180 degrees C for 30 min.
  • Brush them with melted butter/spray oil on them after they are 2/3 rd cooked or when around 20 min have passed.
  • For the last few min, bake them from the top rod so that they can get nice and brown.

Cheers

I link them to:

Whats in your lunch box

 

Sumee’s Culinary Bites contest.

Bake fest #6 

 

 I Love Baking

 Only Snacks and Starters The event is guest hosted by Raji of Vegetarian Tastebuds. Now to the exciting part of this event, there is a giveaway sponsored by www.tarladalal.com . The giveaway is open to followers/ readers (publically) of Pari’s blog Foodelicious.

Only Snacks

“Lets Party” is a monthly event started by Surabhi Nayak of My Cook Book.Hosted by Divya.

Kobi-Dungri Nu Shaak #GujaratiFood101

Second dish in this series of Gujarati Food 101 shall be Cabbage-Onion Stir Fry or Kobi-Dungri Nu Shaak, It is a very light dish preferred with Lentils and rice [Dal Chokha] or bread [Phulka or Bhakri].

I made it last night for the 2 of us and we felt really light after dinner. It is absolutely NOT heavy on the pallette but is packed with tonnes of flavor.

You shall need: [Feeds 2 Adults]

1 Meduim… Cabbage [Shredded to small pieces]

1 Medium… Onion

1/2 Tsp… Carom Seeds [Ajwain]

1/2 Tsp… Mustard Seeds [Rai]

2… Green Chillies [Chopped finely]

1/2 tsp… Turmeric powder

1/2 Tsp… Sugar

Salt to taste

2 Tsp… oil

Method:

  • Heat oil in a wok and add the seeds and green chillies.
  • Stir for a few seconds.
  • Reduce the heat to medium-low and add the Salt and turmeric powder. Stir
  • Add the cabbage and onion together to the wok.
  • Stir until the veggeis are coated.
  • Cover the wok and let the veggies cook for about 3-4 min.
  • The veggies should still have a slight crunch to them.
  • Serve hot with bhakri/chapati/dal-chokha.

Cheers

I link this up at:

Whats in your lunch box

Priya’s ”Healthy Diet – Vegetarian Side Dishes” event, Hosted by- Vardhini of Cook’s Joy

Besan-Bataka Nu Shaak #GujaratiFood101

Gujarati food is nothing but an astonishing number of simple flavours coming together and creating something magical. I am hoping to put together family favourites for the benefit of the non-gujju’s like myself. Trust me you need to drive away the “Sweet” phobia to try these lovely dishes.

I shall name this series as “Gujarati-Food-101”.

First of this series shall be a truly Potato Lovers delight- Besan Bataka Nu Shaak [Potato and Gram Flour Curry]

You shall need: [Serves 3-4 People]

2 Large/3 Medium Sized…. Potatoes [Peeled and cut into bite size chunks]

2 Cup…. Water

2… Green Chillies [Chopped Finely]

1 Tbsp… Vegetable Oil

1/2 Tsp… Cumin Seeds [Jeera]

1/2 Tsp… Carom Seeds [Ajwain]

2 Tbsp… Gram Flour [Mixed with a little water to get rid of the lumps]

 1/2 Tsp… Tumrmeric Powder

Red Chilly Powder and Salt to Taste

2-3 Tbsp… Corriander Leaves [Chopped] * Optional

2 Tsp… Jaggery

Method:

  • In a wok, heat the oil and add the Cumin and carom seeds. Stir for 30 Sec.
  • Add the green Chillies and stir for about 30 sec..
  • Now to this add the potatoes and mix the oil, seeds and chillies.
  • Pour water in the pan, cover it and cook for 12-15 min on medium heat or until the potatoes are almost cooked. [Try to not make them mushy]
  • Once potatoes are done,add the gram flour paste in the pan.
  • The sauce shall start to thicken immediately.
  • Do not panic, stir a bit and then add some more water. The consistency shall however continue to be on a thicker side as compared to dals and other curries.
  • Add the chilly poweder [If needed], Salt and jaggery.
  • Cover the pan and let it simmer gently on a low flame.
  • Stir ocassionally.
  • The curry should be ready to be served after 4-5 min of simmering.
  • Serve in a bowl with Corriander garnish.
  • Enjoy this sharp, fluffy and sweet flavor contrast, best with Bhakris.

Cheers

I link this up at:

Whats in your lunch box

 

Priya’s ”Healthy Diet – Vegetarian Side Dishes” event, Hosted by- Vardhini of Cook’s Joy

Cold Cocoa

A simple, filling and luscious drink with my favourite ingredient of all: CHOCOLATE/COCOA

You shall need:

2-1/4 Cup… Milk

4 Tbsp… Sugar

3 Tbsp… Cornflour

1 Tbsp… Cocoa

1/2 Tbsp… Drinking chocolate [Optional]

Chocolate chip/chunks [As much as you desire]

2 Scoop… Icecream

Scant pinch of Salt

Method:

  • In 1/4 of a cup of milk, mix the cocoa, flour and Drinking chocolate.
  • Bring the rest of the milk to boil. Add the salt and sugar.
  • Add the milk with cocoa mixture in the boiling milk too.
  • Whisk for good 3-4 min on a medium flame.
  • Remove from heat ans whish for some more time to let it cool down.
  • Once it is at a temprature where it can go to the fridge, let it chill for 1-2 hours.

To Serve:

  • Put the scoops of icecream in a tall 2 glasses.
  • Pour the cocoa and add the chocolate chunks/chips.
  • Serve

 Source: Google

Cheers!

Maggi Bun – Maggie Stuffed bun

7 Days with Instant Noodles- Day # 3

Yesterday I made my regular Dinner Roll but stuffed it with Spicy cheesy Maggi 🙂 My ideas with the Instant Noodles are getting wacky by the day. But trust me I am enjoying myself a lot.

Here is all you shall need for the Dinner Rolls:

For the Bun:

3/4 Cup… Whole Wheat Flour

1/2 Cup… A.P. Flour/Maida

1 Tsp… Active Dry Yeast

1 Tsp… Sugar

1/4 Cup… Warm Milk

5 Tbsp…Warm Water

1-1/2 Tsp… Salt

Method:

  • Pour Half the milk in a smaller bowl, add the yeast and Sugar. Cover and put in a warm place for the time till it becomes frothy.
  • Put the flours in a bowl add the salt and make a small well in the middle.
  • Pour the yeast and mix the flours in it.
  • Add the remaining milk little by little and form a dough.
  • Place it on a clean slab, add little water at a time.
  • Make the dough like this
  • Put a little oil on the dough and keep aside in a warm place for at lease an hour. The Dough should have risen atleast twice the amount.
  • Keep it aside for sometime till use.

To make the Noodles.

You need:

1 Packet… Maggi/any instant noodles

1 Tbsp… Bhuna masala [I used ready made] You may also use veggies cut very small/cheese and oregano/Spring Onion and cheese – Various combinations are possible.

1 Tsp… Oil

Salt the taste

Method:

  • Boil instant noodles as per instructions.
  • Strain and wash under cold water.
  • Keep aside
  • Add oil in a wok, heat it. Add the bhuna masala and cook until it leaves oil.
  • Add the noodles and stir a bit until noodles are covered.
  • Add salt to taste and keep aside to be cool completely.

To make the bun:

  • Punch the dough to release the air a bit.
  • Make 4 equal balls of the dough.
  • Add a little flour on the slab and flatten the balls a bit.
  • Put a 1/4 of the mixture in the middle and collect the edges to make a ball.
  • Seal the edges by dabbing fingers in milk and sealing them off.
  • Apply oil on the baking try {i used oil spray. It is wise to invest in it. comes in very handy}
  • Put all the balls on a baking tray and keep aside to rest for 15-20 min, Sealed side down.
  • Apply little butter on the buns and sprinkle sesame seeds on top.
  • Heat the oven to 180 degrees for 10 min.
  • Put the baking tray in the oven and set the timer to 40 min.
  • Once 15 min have gone by, brush the buns with oil spray/melted butter.
  • Put them in again.
  • For the last couple of min set the oven to top rod heating so that the top of the bun can become golden brown.
  • Once out of the oven let them rest for a couple of min before serving.

Cheers.

P.S.- They taste YUMMM.

P.S.S- We had them for Breakfast the next morning too. ❤

I send this to:

 Whats in your lunch box

Sumee’s Culinary Bites contest.

Bake fest #6

I Love Baking

My Crowded Kitchen.

Only Snacks and Starters The event is guest hosted by Raji of Vegetarian Tastebuds. Now to the exciting part of this event, there is a giveaway sponsored by www.tarladalal.com . The giveaway is open to followers/ readers (publically) of Pari’s blog Foodelicious.

Only Snacks

“Lets Party” is a monthly event started by Surabhi Nayak of My Cook Book.Hosted by Divya.

Oh my love…Aampana is here

Sin-A-Mon Tales

I have been in Delhi for some time now, parents haven’t been keeping too well and things have been quite busy taking care of them and making the hospital rounds. Things are finally looking a tad better and I am going back home after 4 weeks, I think the longest I have stayed in mom’s house I have moved to Bangalore.

Delhi currently is brimming with early summer fruits, shahtoot aka mulbbery, yum yum yum…

photo 1

The super sweet green ones and below is the other one, the red ones that are sweet with a hint of sourness.

photo 2

I absolutely love with these, I think if anything makes summer bearable its the summer fruits 🙂 and when we mention summer fruits how can we not talk about my most favourite one mango

The mangoes are starting to come, still not the best ones but yes good enough to entice big fans…

View original post 335 more words

Chop-suey with Maggi

7 Days with Instant Noodles- Day # 2

Well… I did make some progress on this one yesterday. I made chop-suey with Maggi as the crispy noodles. Yummmm it was.

Here is what you shall need:

For crispy noodles-

1 maggi noodles [single unit pack]

Water to boil

Oil to deep fry

Method:

  • Boil the instant noodles as per instructions
  • Strain them and reserve some water that was used to boil them
  • Let water pass out of the sieve as much as possible.
  • Heat oil in  wok.
  • Divide the noodles in 2 portions fry them until golden Brown.
  • Keep aside until assembled.

For the Sauce:

1 Small carrot -Peeled in strips then chopped roughly

1/4 cup of chopped Cabbage

1/2 onion [Sliced]

1 Small capsicum [diced]

1/2 a bunch Spinach [washed thoroughly and Coarsely chopped]

1/2 Tsp Chilly flakes

2 Tbsp Tomato ketchup

1 Tbsp Green chilly sauce

1 Tsp ajinomoto

2 Tsp Flour

1 Tsp Soy Sauce

Salt and pepper to taste

1 cube Vegatable stock [Optional]

2 Tbsp Oil

Method:

  • Heat oil in a wok.
  • Add the onions and cook for a min or so.
  • Add the other veggies except spinach and cook until half cooked.
  • Add the water reserved from the noodles and bring it to boil.
  • Add some more water if needed.
  • Break the vegatable stock cube in the sauce [Optional]
  • Add the sauces, ajinomoto, salt and pepper
  • Once they amalgamate, mix the flour in a little water. Get rid of the lumps
  • Add the mixture to the wok and stir.
  • The sauce should have thickened by now.
  • Turn off the gas. Add the spinach. Cover with a lid for a few min. [I hate over done Spinach]

To Assemble:

  • In a bowl place the fried noodles
  • Pour sauce over them and serve hot.

 

This goes to:

 Kiran’s ”Cooking with Whole Foods – Spinach” event. Hosted by Vardhini 

 Whats in your lunch box

The Gujju Bahu

4 months into the marriage and being the new Gujju bahu I MUST learn a couple of things to keep the family happy. Ours is a love marriage between conservative Gujjus and liberal Panjus. We did get our bite of the storm before the wedding but like they say “All’s well that ends well”.

That aside I cooked up a storm for lunch this morning.

The famous Gujju dal [Lentils packed with flavor], Besan Shimla Mirch [Capsicum covered with gram flour], chapati and steamed rice. I guess I should do a Gujrati Food 101 for bahus who are non-gujju. A few did-you-know’s about Gujju eating habits are in place.

  • Not all food are sweet.
  • Various preparations use sugar but most of them use Jaggery. Gujjus love their jaggery.
  • Oil is used in ABUNDANCE. While cooking, after cooking and even before eating.
  • Ghee is a must for dishes that have rice as a base.
  • Khichdi [In the family they like it of a pulav consistency] is the staple and is most of the times made of Tuvar dal.
  • For dinner you can be served the following: Bataka poha [Sweet and sharp potato with beaten rice], pakoras, dhokli, dhokla, khaman, papdi [Steamed Rice flour], masala bhakri with chundo,handvo [savoury pan cake] and the like.
  • The food universe for Gujju’s is VAST. They use a variety of loths [aata/flours] – Ghau na Kakra loth, gota nu loth, handvo nu loth, besan nu loth, bajra nu loth, besan na kakra loth, chokha nu loth are to name a few. Phew! All of them can be found in ready to use packets across Gujrat.
  • Even the Pickles go to make a long list.
  • Bhakri is more preferred than chapati. And if chapatis are made they look transparent [Yeah they are that time and doused in ghee]

Till now I have been able to make a few of them on my own, few under the supervision of the MIL and few even after reading few recipes online.

This is us ❤

 

 

 

 

 

 

 

More from the Gujju universe soon.

Love