Dalia Upma & Rajasthani Lasun Chutney

Dalia Upma

Ingredients

Dalia (Broken Wheat) 1/2 cup
Onion 1 medium
Carrot 1-2
Corn or peas  handful
Ginger 1 inch
Green chillies 2
Water 1 cup

For Seasoning
Oil 1 tbsp
Curry leaves few
Mustard 1 tsp
Urad Dal 1/2 tsp

Method

1. Chop ginger finely. Cut carrot and keep aside.
2. Slit the green chilies into two halves
3. Roast the dalia. Boil the corn
4. In a pan heat oil, add mustard seeds once it splutters add urad dal and curry leaves
5. Add chopped onions and saute onion until turns translucent
6. Then add ginger and green chilies
7. Then add carrot and cook for 3-4 mins
8. Add water salt and corn. Bring to boil
9. Simmer the flame add the dalia and stir continuously
10. Cover and cook on low flame until done
11. Serve with Chutney

Rajasthani Lasun Chutney

Ingredients

Whole red chilies 1/4
Garlic 10 - 12
Whole Coriander seeds 1/4 tbsp
Red chilli powder 1-2 tbsp
Tomato 1
Lemon Juice 2 tsp
Salt to taste
Water

To temper

Mustard oil

Method

1. Boil the chilies in a pan until soft. Drain the water and keep aside
2. Peel and clean the garlic and keep aside
3. Cut the tomatoes and keep aside
4. Once its cool down in the mixer combine all the ingredients chilies, coriander seeds, garlic, tomato, chili powder, lemon juice ,salt and grind to a paste
5. Heat the mustard oil, when the oil is hot enough switch off the flame pour the lasun chutney and mix well
6. Your chutney is ready and can be had with paratha, roti, dosa , idlies or also can be served as dip for any snack.

Can be stored in a air tight container in the refrigerator upto 10 days

Notes
1. Adjust the spice as per your taste
2. Dont add water 

Vermicelli Upma

Serves 2
Preparation Time : 10 mins
Cooking Time : 15 mins
Total Time       : 25 mins

Ingredients

Roasted vermicelli whole wheat 1/2 cup
Curry leaves 5-6
Carrot 1
Beans 5-6 nos
Green Peas (optional)
Onion 1 medium
Green Chillies 2 nos
Oil 1.5 tbsp
Mustard 3/4 tsp
Salt to taste
Water

Method

1. Fill a medium pot with water and bring it to boil
2. Add the roasted vermicelli to the pot once the water is started to boil, stir for 2 mins with a wooden  to avoid sticking
3. Cook the vermicelli not more than 5-6 minutes
4 Using a colander drain out the hot water once cooked and run it under cold water. This will help to reduce the stickiness. Keep it aside
6. Finely chop carrot, beans and green chillies, slice the onions, boil the peas,
7.  In pan heat oil add mustard once it splutters add curry leaves and green chillies
8.Add the Onion and saute until translucent
9. Add carrot and beans and cook until tender
10. Add the vermicelli and give a quick mix
11. Cover it and keep it on a low flame for 5-7 mins
12. Garnish with coriander and serve hot with your favorite chutney

Notes

1. I used the ready made roasted vermicelli , in case you don't get that you can roast the vermicelli on a low flame. Avoid over roasting
2. I boil the roasted vermicelli as it avoid stickiness and method taste better
3. Dont over cook the vegs -carrot and beans should be crunchy

Cabbage Soup

Ingredients

Garlic 2 cloves minced
Onion 1 medium
Cabbage 2 cups
Sambar powder 1/2 tsp
Salt to taste 4-5 cups
Water

Method

1. Chop cabbage finely or you can shred them too
2. Cut onion into thin slices and keep aside
3. Heat oil in a deep pan add the onion and garlic and saute until translucent
4. Add the  cabbage and saute for 3-4 mins
5. Add salt and sambar powder and mix
6. Add water and cook until cabbage becomes soft and cooked
7. Cool and blend the above
 8. Add more water if required and bring to boil
9. Serve hot soup with some soup sticks

Granola Bars

Ingredients

Oats 1 cups
Cornflakes 1/4 cup
Honey 1/2 cup
Brown Sugar 1 tbsp
Butter 1tbsp
Vanilla Essence 1/2 tsp
Water 1tbsp

 Nuts (around 1/2 cup)
Walnuts
Almonds
Watermelon seeds
Pistachios
Flax seeds
Raisins
Dates
Prunes
Dried Figs
Dates
Dried cranberries

Method

1. In non stick pan dry roast oats and cornflakes until a nice aroma and oats start slightly browning up
2. In case you are adding flax seeds roast them separately
3. Then  roast the nuts of your choice and add the nuts to the oats and cornflakes
4. In the same pan heat the butter until melts. Now add honey, sugar, vanilla essence and water. Heat until the mixture bubbles up
5. Now add the roasted oats, cornflakes and nuts. Mix until the honey is coated to the mixture

6. Transfer to the butter paper and spread using a spoon or a wooden laddle to 1/2 inch thick,straighten the edges to a square or rectangular shape

7. Cover with another butter paper for 10 mins and cut into bars 

8. Store the granola bars and enjoy them any time

Notes

1. Use any nuts of your choice, finely chop them and then roast them. Just keep in mind of the quantity 

2. In-case you don't have brown sugar you can add white sugar

3. After you have cut the bars you can also bake them at 200 C for 7-8 mins. This way the bar will be more crisper and holds the shape better. After you bake then cool it for 30 -40 mins and then store..

Capsicum Corn Sabji

Ingredients

Corn 1 cup
Oil 1 tbsp
Cumin Seeds 1/2 tsp
Onion 1 big
Ginger Garlic paste 1 tsp
Capsicum 2 ( Yellow or Green or Red)
Tomato 2
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Garam Masala 1/2 tsp
Salt to taste
Water 1 cup
Cream or milk 1/4 cup
Kasturi Methi handful

Method

1. Boil the corn kernels and keep aside.
2. Chop the onion finely and grate or puree the tomatoes. Keep both aside.
3.  In a non stick pan heat oil and add cumin seeds, once it splutters add onion and saute for until translucent
4. Then add the ginger garlic paste and saute until the raw smell goes off
5. Add tomato puree and mix for 2-3 minutes  (until the oil separates)
6. Add all the masalas and salt expect garam masala and mix well
7. Add the bell pepper and mix well. Don't cook too much, the bell peppers have to be crunchy
8. Add water and cover for 2-3 mins
9. Now add the boiled corns and mix
10. Add garam masala and mix
10. Then add the cream and give a stir then add kasturi methi and heat for a min
11. Garnish with corainder and serve hot with rotis

Mitho Lolo

Ingredients

Wheat flour 250 gms
Jaggery/ Sugar 80-100 gms (*i used organic jaggery powder)
Water
Ghee 3 tbsp
Cardamon powder 1 tsp
Ghee 5-6 tbsp for roasting

Method

1. In a saucepan boil a cup of water add jaggery on a low flame
2. Let the jaggery dissolve properly
3. The consistency should not be thick or thin. The color should be dark brownish
4. Once done allow let it to cool
5. In a bowl add the wheat flour, ghee, cardamon powder and pour the jaggery syrup little by little and form a stiff dough
6. Take a ball size portion of this dough and take a rolling pin to roll into a circle, the lolo have to be really thick
7. Heat a griddle pan, place the rolled lolo on it. Roast on slow flame on both sides until they become golden brown. Add generous amount of ghee at regular intervals. Since its too thick it will take some time to cook.
8. After removing from tawa add some more ghee over the lolo. (In the olden times once lolo was done we used to dip it in ghee, but today we are very health conscious & we avoid too much of ghee or oil in our food but if you wish to dip you can still go ahead and follow it.)
9. We normally eat it the next day and best to have it with pickle or curd. I also have it sometimes with sindhi papad.

My notes

1. You can add sugar instead of jaggery
2. If using sugar i suggest add cardamon pieces with the sugar and then remove it once the sugar has been dissolved.
3. Few of them do add milk also it but i avoid it

Goan Kanyachi Bhakri

Ingredients :

Sooji/Rawa/ Semolina 1/2 cup
Water 1 1/2 cup
Onion 1 medium
Green chilli 2-3
Jageery 3 tbsp
Fresh grated coconut 4 tbsp
Turmeric 1/4 tsp
Coriander few springs
Salt to taste
Oil

Method :

1. Soak the sooji in 1 1/2 cup water for half hour
2. While this is soaking, chop onion , green chillies and coriander finely and keep aside
3. Then drain out the excess water from the sooji using a colander
4. Now in a bowl add the sooji, onion, green chillies, corainder , coconut, jaggery, turmeric and salt. The batter consistency will be thick . (dont add water)
5. Take a non stick pan and grease it
6. Now take small portion of batter (with your hand) and make it big round
7. Dip your fingers in a bowl of water and lightly pat  the batter spreading like roti. Keep patting until it spreads
8. Cover the pan and cook it on a low flame until brown and crispy on one side
9. Flip and cook the same way on the other side
10. Serve Onion Bhakri hot

Beetroot Suji Halwa

Ingredients

Beetroot 1 big
Sooji 1/2 cup
Ghee 4-5 tbsp
Sugar 1 cup
Water 1 1/2 cup
Cardamom powder 1/2 tsp
Cashews 10
Almond 10
Raisins 1/2 tsp

As I'm on a diet n to keep it more healthy I have added organic jaggery instead of sugar. This is optional.

Method:

1. Rinse ,peel the beetroot and grate the beetroot.
2. Slice the almonds and cashew and keep aside.
3. In a pan add 1 tbsp ghee and roast the sooji on a low flame. Roast until ligth brown. This would take 5 to 10 mins.
4. Remove the sooji and keep aside.
5.In the same pan add 1tbsp of ghee and roast the almonds, cashew and raisins. Once done keep this also aside. You can also blanch the almonds.
6. Now add the reamining ghee and fry the beetroot on a low flame. Cool until beetroot becomes soft.
7. Now to this add the sooji and mix well for 5 mins. Then add jaggery or sugar and mix well.
8. Add water and mix.
9. Cook until water evaporates.
10. Add cardamom powder and almond, cashew n raisins. Keep few for garnishing.
11. Garnish with cashew, almond and serve hot or warm.

Seyal Bhindi - Okra in a Cilantro Sauce

Being a Sindhi how can't i make Sindhi dishes, this is one of my favuoirte dish. And Bhindi is yet another favourite vegetable and can eat it every day.

Seyal bindhi is a quick dish made in cilantro sauce. This is made with lots of cilantro, green chillies and garlic. The word Seyal means this dish is cooked with very little water or none at all. Bhindi gets cooked in the cilantro sauce and has a delicious flavour

Ingredients

200 gms Bhindi
Oil 2 tbsp

For the filling
1/2 tsp Mango Powder
1.5 tsp Coriander Powder
1 tsp Red Chilli Powder (optional)
1/4 tsp Garam Masala
Salt as required


For the masala
1 Bunch Cilantro
10 Pods Garlic
6-7 Green Chillies
Water as required


Method

1. Grind the cilantro, garlic and green chillies, add required water to make a smooth thick paste. Don't make the paste watery
2.  Wash and dry the bhindis, now trim ends of the bhendi and silt them in middle
3. In a bowl add the masala and then add the dry masala and salt
4. Now stuff the masala in each bhindi
5. Heat oil in a wok , keep the fame low and add the stuffed bhindi, mix it slowly and carefully as these tend to break
6. Cook for 15 minutes until its crispy

Enjoy !!! Serve with some hot rotis

Oats Spinach Pongal

Another Oats recipe of mine...  This is a quick healthy nutrious breakfast recipe and is quiet filling too. Goes well with coconut chutney. Normally in south they make Pongal with rice but here i have used oats.

Do try it you will love it.

Ingredients

1 cup Oats ( i have used quaker oats)
1/3 cup Yellow Moong dal
1/2 cup Spinach
2.5 cups Water
Salt as needed


For tempering
2 tsp Ghee or oil
1 tsp Cumin seeds
1 to 1.5 tsp Black pepper corns
Few Curry leaves
1 to 2 Green chillies
1 tsp Ginger finely chopped

Method

1. Wash the dal and then pressure cook the dal until mushy
2. Crush the cumin seeds and black pepper coarsely in a morter
3. Slit the green chillies and ginger finely. Also wash and cut the spinach
4. Heat a wok add the ghee , then fry the cashews, once done keep it aside
5. In the same wok add some more ghee and crushed cumin seeds and black pepper, once it splutters add curry leaves and green chillies and ginger
6. Now add the cut spinach and sauté for 2 to 3 mins
7.  Add water and bring it to boil, add oats and moong dal. Mix well and cover and cook on a low flame for 5 mins. Cook until desired consistency
7. Finally add the cashew and give a quick stir

Notes

1. Adjust the water as per your desired consistency
2. You can add turmeric too
3. Adjust the spice according to your taste
4. Incase you don't have spinach you can skip it and make plain Oats Pongal
5. You can also add vegetables of your choice

Oats Curd Rice

This is most healthy and simple recipe. I simply love curds. From the time i started  my diet i stopped eating rice and moved to oats. I look at making many recipes using oats. I sure you will love this and will not miss rice. So here is the recipe.

Ingredients

1 cup Oats
1 cup Curd
1/2 cup Milk
1 cup water
Small piece of Ginger
Salt

For Seasoning

1 tsp Oil
1/4 tsp Mustard
7-8 Curry leaves
1-2 Green Chillies or Red chillies

For Garnishing

Coriander
Raisins or  (optional)
Pomegranate or (optional)
Green Grapes or (optional)
Grated Carrot (optional)


Method

1. Boil water and add salt
2. Keep on low the flame and add oats
3.  Keep striing for about 2- 3 mins to ensure that the oats doesn't catch the bottom
4.  Remove the oats and let it cool
5. In a bowl whisk curd and keep aside. Also finely cut ginger and green chillies
6. Once the oats has cooled , add it to the curd and add milk and mix well
7. In a small wok on a low flame add oil , then the mustard once it splutters and the curd leaves and the chillies  (ensure it doesn't get burnt)
8. Now add this seasoning to the oats, also add ginger and mix
9. Finally you can garinsh with raisins or pomegrannate or grapes or carrot ( i did not have any of these the day i was making it hence i just only did the seasoing)

Enjoy with the pickle of your choice

Tips

1. You can adjust the spice according to your taste
2. You can add more or less water for making oats, this can be as per your consistency required

Irani Egg Curry

Ingredients

For Grinding

1/3 cup Coconut
6 Red Chillies
1 tbsp Sesame Seeds
1 tbsp Coriander Seeds
2 tsp Ginger Garlic paste
7 Almonds

For the Curry
5 Eggs  5 nos
1tbsp oil
1 medium Onion
3 Green Chillies
Salt to taste
Water as desired
Coriander for garnishing

Method

1. Boil the eggs, remove the shell and cut them vertically into two halves
2. Grind together the ingredients under grinding , grind coarsely. You can add very little water if required for grinding
3. Finely chop the onions and green chillies. Keep aside
4. In a wok heat oil and add the onion and sauté till it becomes translucent
5. Add green and sauté for a minute
6. Now add the grounded paste and salt. Mix well
7. Add water
8.  Then add the boiled egg and let it boil until it forms a thick gravy
9. Finally garnish with coriander

Serve with hot pulka

Mushroom Korma

Ingredients

For Grinding
Water 1/8 cup
Sesame Seeds 1 tbsp
Almonds 8 nos
Cashew Nuts 8 no
Watermelon Seeds  1tbsp
Onion 2 nos

For the Curry

Oil 4 tbsp
Cumin Seeds 1/2 tsp
Bay leaf 1 no
Cinnamon sticks 1 small stick
Cloves 2 to 3
Ginger 1 stick and Garlic 6 pods - made into a paste
Tomato 4 medium nos
Coriander Powder  1 tsp
Cumin Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Chilli Powder 1/2 tsp
Curd 3 tbsp
Mushroom - 250 gms
Salt as required
Water 1/2 cup

Method

1. Boil water in a pan, then add sesame seeds, almonds, cashew nuts and watermelon seeds. Cover it and boil it at least for fifteen minutes. Drain out the water and keep the nuts aside
2. In a pan heat 2 tbsp oil and sauté the onions until golden brown and keep aside
3. Now your nuts are boiled and onion are fired but both together in a blender and grind to a fine paste. You can little water to make a smooth paste
4. Cut the mushroom into small pieces and keep aside
5. Cut the tomato and blend to puree
    Whisk the curd and keep aside
6. In the same pan add the remaining oil add the whole garam masala - bay leaf, cloves and cinnamon sticks once it sizzles add cumin seeds, ginger garlic paste and mix well for a min
7. Now add the tomato puree and cook for ten mins
8.  Next add the grounded nut paste and water cook for 5 mins, then add all the dry masalas and salt
9.  Add the whisked curd.
10. Cook for twenty mins on a low flame, slowly you will see the oil will  separate from the gravy,
11.  Add the mushroom cook for 5 mins
12. Finally garnish with coriander

Serve with Pulka or Paratha

Veg Vindaloo Curry

Vindaloo is a Indian curry popular in the region of Goa. I first had this dish when i went for my honey moon at Malvides in 2014. This tasted really yum. Normally we would have heard of chicken vindaloo which is very famous. But being a vegetarin i wanted to try the veg Vindaloo Curry.

In the recipe the vegetables  can be of your choice ( carrot, cauliflower, beans, potato, aubergine, baby corn..) you can also add tofu or paneer  

So lets get started with the recipe

Ingredients

For the Vindaloo Paste

10- 12 red chillies
1 tsp cumin seeds
2 tsp coriander seeds
4 cloves of 1 inch each
2 inches of ginger
10 - 12 garlic pods
2 tsp vinegar
1tsp turmeric

For the Curry

2 tbsp vegetable oil
4 cardamons
4-5 cloves
5-10 black peppercons
2 medium size onions
3- 4 green chillies
2 medium size potato
1 medium capsicum
1 small cauliflower
2 small carrot
100 gms beans
A handful mushroom
Coriander for garnishing

Instructions

Preparing the Vindaloo Paste

1. Grind all the ingredients mentioned for the paste with vinager to make a thick paste. If you find the   paste too dry you can add a little water. This will make it easy for grinding. Ensure you don't make it watery.


Preparing the Curry

1. Wash , peel and chop  the vegetables
2. Heat oil in a pan and fry the dry spices
3.  Once they sizzle add onions and sauté until translucent. No need to brown the onions
4. Add the vindaloo paste and fry on low flame for 15 mins
5.  Stir in between so that the paste doesn't catch the bottom or doesnt gets burnt
6.  Add green chillies and mix
7. Now add the vegetables expect capsicum and mushroom.  Cook on low flame for 20 mins. Stir occasionally
8. Add the capsicum and mushroom ( I add this at the last as this gets cooked really quick)
9. Now add water according to the consistency you desire.
10. Add salt and continue cooking on low flame for 20 mins, just ensure the vegetables are tender and cooked. Don't over cook the vegetables. You will like it when its Chunky and Crunchy
11. Finally garnish with coriander

Serve with Rice and Papaad

Few tips

1. You could boil the vegetables too, incase you are boiling them then your cooking time will reduce ( don't boil mushroom and capsicum.
2. You can also use fry mushroom and potato in this recipe, incase you  are doing that you will add them at the end. Incase you are frying then you would need more oil
3. Incase you are using tofu or panner you need to marinate for 45 mins
4. You could increase or decrease the chillies as per your taste
5. Dont chop the vegetables too fine

Serve it with a tinch of love