Spinach Corn and Lentils Pancakes/Cheela

I was so scared to try the cheela but thinks to the awesome motivation by Monika and Swati I decided to dive in.

I had so much of them when I was a little girl that I didnt touch them at all for atleast 10 years after words. Few days back when I made this, it took me back to mom’s rustic kitchen.

You shall need: [Feeds 2 for breakfast]

1/2 cup… Moong dal

4 tbsp… Rice

1 tsp… Methi Dana

Salt

2.. Green Chillies

1 tbsp… Ginger garlic paste

Red chilly powder

1 bunch About a cup of leafs]… Palak/spinach [Washed]

1/4 cup… Corn kernels

Water

Oil

Method:

  • Soak the lentil, rice and methi seeds overnight.
  • Drain the water and keep them aside.
  • Wash the palak leaves and corn kernels.
  • In a mixer, add the corn, green chillies, ginger-garlic paste, palak and lentils mixture.
  • Grind into a fine paste.
  • Add a couple of tbsp of water is need be.
  • Take it out in a bowl and season.
  • Add more water as we want it be of a slightly pouring consistency [More like dosa batter]
  • On a hot skillet, pour a ladle ful and spread as thin as possible.
  • Now add a few drops of oil
  • Adjust the heat to medium and let it cook.
  • Flip it carefully and cook on the other side too.
  • Serve with chutney of your choice.

palak cheela

Cheers,

Healthy me and healthy us- Priya‘s event hosted by Kalyani

Nupur’s Whats with my cuppa

Breakfast Recipes

Dish it out

event announcement page, hosted by CookCookandCook and Thoushaltcook

All my Fav pasta

would you not love to see all your fav pasta shapes in one dish? Well there is one problem to that, some may cook faster than the other, but trust me they wont become a mush. This is strictly non Italian fare as the pasta shall not be Al dente. I made a simple creamy tomato peppers creamy sauce to go with this.

This post is a part of Blogging marathon 29 where theme for the week 1 is cooling with colors. Today the color is Almost orange.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

You shall need: [Feeds 2]

1.5 cup… Of your fav pastas mixed. I used penne, fusilli, elbow and farfelle.

Water to boil the pasta

1 tbsp + 1/2 tbsp… Oil

2… Medium sized tomatoes

1.. green chilly

2.. red peppers [Roasted on the gas]

2 tbsp… Milk/cream

Salt and pepper to taste

2 tbsp… Cheddar cheese

1… Capsicum sliced thin

Method:

  • Boil the pastas until they are cooked well.
  • Grind tomatoes, green chilly and red peppers to a puree.
  • In a pan, heat 1/2 tbsp oil and pour the puree on it.
  • Add salt, pepper and capsicum. Cook until all the moisture has evaporated.
  • Now add the milk/cream and pasta and mix well.
  • Mix in the cheese and serve warm.

all fav pasta

Cheers,

 

Left over Khichdi Muffins

I somehow can never make “LESS” khichdi 😦 There is forever a box of that in the fridge. To give it a twist I decided to make this muffin. Low on oil/butter and packed with veggies. This post is a part of Blogging marathon 29 where theme for the week 1 is cooling with colors. Today the color is YELLOW

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

You shall need [Makes about 12 muffins]

1.5 cup… Left over khichdi [Take out the whole spices and red chillies if any]

1/3 cup… Diced Paneer

1 cup… Shredded/diced veggies of your choice

1 tbsp…Oregano

1/5 tsp… Baking powder

1/2 cup.. . Rawa/semolina

3-4 tbsp… Olive oil

Some tbs milk

Butter to line the muffin/mould

Salt and pepper to season

Method:

  • Super simple, dunk everything in a bowl.
  • Mix mix mix.
  • We want a reasonably chunky consistency.
  • But make sure all ingredients are mixed well, we dont want dry rava hanging around somewhere.
  • Pre heat oven to 180C and bake it for  2o min on lower rod and last 7-8 min on top as well.
  • Serve warm with chai 🙂

khichdi muffin

Cheers,

Beetroot and cheese Samosa

My romance with beetroot is continuing for sometime now 🙂 Though I loved the pairing, there were not many takers for this samosa.

This post is a part of BM#28. My theme for this part of samosas with different fillings. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM.

You shall need: [Makes 14-16]

For the dough-

1 …Small beetroot [Washed, peeled and Boiled]

1.5 cup… Maida [All porpose flour]

2 tbsp… Oil

Corriander/Basil [Few leaves]

1/2 tsp… Salt

Water

For the Filling:

1/2 cup… Baby corn [Cut in small pieces]

1/3 cup .. Processed cheese [Grated]

1/3 cup… Spring onion with greens

1/2 tsp… Oregano

Salt and pepper

For frying:

1 tbsp maida with 2 tbsp water

Oil

Paper towels

Wok and slotted spoon

Method:

  • To make the dough, mix all the ingredients except water.
  • Now add water little by little and made a slighty sough dough.
  • Cover and keep it aside for a few min to rest.
  • In a pan, heat a tsp of oil.
  • Add the baby corn and cover and cook until nice and tender.
  • Add the spring onions and cook for a few more min.
  • Add a little salt and pepper.
  • Remove from heat and mix the cheese in it gently.
  • The warmth shall make the cheese to melt.
  • Take a ping pong size ball out of the dough and roll it in a circle.
  • Cut it from the center and make a cone.
  • Secure the sides with the maida mixture.
  • Now put the filling in the samosa and close its base.
  • Repeat the process for all samosas.
  • Heat the oil on medium flame and lower the samosas.
  • Do not fry them on HIGH as the dough shall not cook uniformly.
  • Serve with dip of your choice.

beetsamosa1 beet samosa2Cheers,

New York Style Pizza

Aaah in my household we LOVE LOVE LOVE pizza. There is always a bottle of sauce somewhere in the fridge at all time. 🙂

This time I got a chance to make the beautiful sauce my way and new york way. The New York Style pizza originated in the city in early 1990’s. The key features are that it is light, tin, crispy yet fold-able. I added little semolina on the pizza tray before spreading the base on it. What airy yet crisp pizzas we had. *Sigh* Must make one soon. 🙂

This post is a part of Baking Partners and Home Bakers challenge.

Home Bakers- We group are of food entusiasts who started a monthly event for baking for both bloggers and non-bloggers initiated by Priya of Priyas Versatile recipes. For this month challenge,Divya of Divya’s culinary journey announced 4 different pizza with the home made tomato sauce,a recipe from Martha Stewart.

HBC

Baking Partners- This is pioneered by Swathi who is daring in the kitchen and an adorable blogger 🙂

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

baking partners

You shall need:

For the sauce-

1 portion Garlic Spinach Sauce

6-7… large Tomatoes [Blanced and peels removed]

1 tbsp… Olive oil

1 tbsp… Butter

1 medium.. Onion chopped in half

3-4 cloves of garlic [Minced]

Herbs of your choice [I used Basil]

Salt and pepper

2 tsp… Sugar

Method:

  • Whizz the tomatoes and keep aside.
  • In a heavy bottom pan, heat the oil and butter.
  • Now add the onion and garlic.
  • Once the garlic and onion are little brown, pour the tomato puree.
  • Cover and let it simmer for 10-15 min on medium flame.
  • Now add the salt, sugar and pepper.
  • Let it cook until the fat separates.
  • Add the herbs and take out the onion halves.
  • Taste and adjust the seasoning.
  • Let it cool until further use.

For the Dough: [makes about 2-3 pizzas]

3.5 cups… Maida [All purpose flour]

1.5 tsp… Active fresh yeast or 1 tsp… Dry active yeast

2 tsp… Yeast

1-1/3 cup… Warm water

2… tbsp Olive oil/butter

1 tbsp.. Salt

Method: Food processor-

  • Put the yeast in 5-6 tbsp water with sugar if you are using active dry yeast and let it sit until it froths.
  • In the processor bowl, mix maida, yeast and sugar.
  • Now add the salt.
  • Add water little at a time so that the gluten is formed.
  • it shall be really sticky.
  • Add the olive oil and let it mix well.
  • Bring it out of the bowl onto a floured surface.
  • Knead for 4-5 min until it is nice and cohesive.
  • Put it in an oiled bowl and cover it with cling film.
  • Let it rise in a warm place for atleast 1 hour.
  • Punch down the air of the dough and keep it aside ready to be assembled.

For the topping:

Topping 1

1/2 cup… Corn off the cob

1/2 cup… Mixed peppers diced small.

4-5… Jalapeno peppers [Finely chopped]

Salt and pepper

1 tbsp… Olive oil

Topping 2:

1/2 cup…. Peppers of your choice, diced small

1/3 cup… Baby corn

1 cup… Crispy Baby potatoes with rosemary and salt

1 tbsp.. Olive oil

To Assemble:

Baking tray

Olive oil

Dough

Sauces

toppings

Chilly flakes

oregano

semolina

Mozzarella cheese

Method:

  • Pre heat oven to 200C.
  • In a baking tray, put oil on the surface and sprinkle some semolina.
  • Take about 1/4th of the dough and spread is nice and thin.
  • Apply the sauce/sauces.
  • Add the topping.
  • Sprinkle chilly flakes and oregano on top.
  • Put a few drops of olive oil on it.
  • Cover with cheese.
  • Place in the oven for 15 in on bottom heating and for 5 min on both.
  • Serve with love.
Topping 2
Topping 2
Topping 1
Topping 1

Cheers,



Spinach Garlic Pizza sauce

I tried this one out of curiosity and trust me I loved the taste on the pizza.

This recipe is a part of BM#28. Check out other participants here in the Blogging Marathon page.

You shall need:

1 bunch… Spinach leaves [Blanch in salted water for 3-4 min]

1 Small… Onion [Chopped]

5-6… Cloves of garlic

2 tbsp… Oil

Salt and pepper to taste

Method:

  • In a pan, heat oil and add the crushed garlic and let it fry until nice and brown.
  • Add the onion and cook it until it is translucent.
  • Puree the spinach and add it to the pan.
  • Add salt and pepper.
  • Cook until most of the water evaporated and a ketchup like consistency is ready.
  • Spread it on panini’s, subs, pizzas practically anything and serve with love.

spinach sauce

Cheers,

This dish is specially for Pavani’s event- 5 ingredient fix, which she is hosting this month in Srivalli’s Kid’s Delight event.She has given salt/sugar, chilli powder/pepper powder, oil/butter as freebies and this dish which uses very few ingredients seems apt for her event.

Stuffed Cucumbers

Aah this lovely refreshing dish was a part of the urban picnic that I hosted for the husband and me on the eve of our first anniversary 🙂

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 4

Theme- Crafts/Misc

Dish for Day – Appetizer

You shall need: [Makes about 4]

1 cup… Roasted Red Peppers

1/2 cup.. Processed cheese [grated]

2 tbsp… Flour

Salt and pepper

2 cucumbers [Sliced, peeled, halfed and hollowed leaving a thin base]

Method:

  • Puree the roasted peppers and put them in a pan with about 2-3 drops of oil.
  • Add the cheese and flour.
  • Cook for 3-4 min or until the mix becomes dry-ish.
  • Season it and taste.
  • Let it cool completely.
  • Now using a piping bag, fill the stuffing in the cucumbers.
  • Place a cheese shard on top and serve with love.

63140_10151104680186324_1563173641_n

Cheers,

Baked Burgers

I never would have thought that a day would come and I would make something I love something really quick and healthier. You might still miss the oily pattie but what the heck, I call it the lazy woman’s burger.

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 4

Theme- Crafts/Misc

Dish for Day – Burger

You shall need: [makes about 2 burgers]

2… Burger buns [Cut in half]

1 cup… Boiled and mashed potatoes

Salt, paprika and pepper to taste

1/2 cup… Grated cheese

Butter [Room temp]

Sauce of your choice- I used the roasted peppers sauce

Method:

  • Pre heat oven to 200C.
  • Mix the spices on the boiled potato.
  • Spread some butter on the base portion of the burger.
  • Now put some of the potato mix on this side.
  • Cover it with cheese. -You may add tomatoes to this too
  • To the cover of the burger, spread the roasted peppers sauce.
  • Place the buns in the oven for 12 min or until the cheese has melted.
  • Serve warm

baked burger

Cheers,

Mango-Cucumber Salsa

I am a salsa fan and the pati has adapted to it too. He dips almost everything he can it in. 🙂 I woek up one morning thinking about a mango salsa and tadaaa…I made it finally.

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 3

Theme- Seasonal

Dish for Day – Salsa

Seasonal Produce- Mangoes

You shall need: [Makes about 250 gms]

2… Medium size tomatoes

1… large cucumber [Peeled and seeded]

1.. Large Capsicum [Chopped small]

1… Large Mango

3 tbsp… Tomato Puree

2 tbsp… Jalapenos [Chopped finely]

1 tsp… Paprika powder

Salt to taste

1/2 tsp… Oil

Spritz of 1/2 a lemon

[You may add onions too but I avoided them]

Method:

  • Pre heat oven to 200C.
  • Cut the mango into pieces and toss it in about 1 tsp oil.
  • Put it on a baking tray and grill it for about 12 min.
  • Insert a fork on the tomato and capsicum and roast them on open fire.
  • Remove the tomato skin and chop in small pieces.
  • Chop the capsicum too [I left some skin on it for that smoky flavor.
  • In a pan, heat the oil.
  • Add the puree and stir for few min.
  • Now add the tomatoes, capsicum and mango to it.
  • Cover and cook for 3-4 min.
  • Add the cucumber, Jalapenos, paprika and salt.
  • Cook without the lid now and let some water evaporate from the pan.
  • Taste and adjust the seasoning.
  • Turn off the gas and add the lemon juice.
  • Let it cool completely.
  • Transfer to an airtight bottle and keep in fridge.

mango salsa

Cheers,

Bread bhajiyas

For BM#26 the first theme I chose is “Cooking from a cook book of different authors with a single ingredient”

I chose “Gram Flour”. First course “Snack” I picked is from Tarla Dalal’s cookbook “The Pleasure of Vegetarian Cooking”

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

20130310-173223.jpg

Here is the recipe from the book

20130310-173210.jpg

I cut the bread round for aesthetic purpose 🙂 I also smeared green chilly and corriander chutney in between the slices before dipping in the batter.

20130310-173200.jpg

Cheers,