Wednesday, November 26, 2014

Coconut Poha - Breakfast Recipe under 15 minutes

Poha again?, don't ask me that question now!!! Don't you agree,that is the quickest breakfast to make. Yes, definitely, all you need is to softned it, and you have n number of recipes to make with it. Today, i m giving you a simple coconut poha. Serve it with a spicy side or some crisp on the side, you will love it. I actually prefer it straight from the stove.
Poha is my Lil one's most preferred breakfast. He loves it with simple Boondi sprinkled over it. While the elder one prefers it with Dal, younger one doesn't like it to become squishy, mushy!!! 
1 Cup Thick poha
3 nos red chilies
1/4 Cup freshly grated coconut
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp urad dal
a pinch of hing
2-3 curry leaves, torn into pieces

  • Take poha in a colander and wash under running water for a minute to make it soft. Alternatively you can soak it in water for a 30 seconds and drain. But the soaking sometimes, may make the poha very soft and it might become mushy, so take care.
  • Heat a pan with oil given under "tempering", splutter mustard seeds, add cumin, hing, red chilies, curry leaves and saute. 
  • Next add urad dal and saute until they turn golden brown. Now add grated coconut to this and saute for a minute or until it looks a bit dry.
  • Now add the softened poha to this and mix well. Add salt and fresh coriander leaves to this and mix well. Serve warm.

Sending this to Come join us for breakfast, happening @ +srivalli jetti's space.

Monday, November 24, 2014

Sheermal/Shirmal - Saffron flavored flat-bread, We Knead to bake#22

Sheermal or Shirmal is a persian influenced flat-bread that is mildly sweet and saffron-flavored flat-bread, which is quite famous in Iran, Bangladesh, Pakistan, and also well known in Lucknow and Hyderabad too.
A Flat bread well known in Awadhi cuisine, made using All purpose flour, leavened with yeast and baked in a tandoor oven. The bread tastes delicious if paired with a non-vegetarian curry. But it was good when we had it last night with a Mixed Vegetable curry.
Previously the dough was made using water, but these days it is made ent
irely using milk and mildly sweetened with sugar and and flavored with saffron. They are also garnished with raisins or topped with almonds or other nuts, to give them a royal taste.
I made two batches of this rich bread. During the first batch, I baked them a little extra and got a brown top, the second batch i watched the time and  got the perfect saffrony golden hue on top!!!  
1 Cup All Purpose flour
1/2 tsp instant yeast
1 tsp sugar
1/2 tsp salt
1/2 Cup warm milk (See notes)
1/2 tsp kewra water/screwpine water
a generous pinch of saffron soaked in 2 tbsp warm milk
2 tbsp ghee + 1 tbsp for brushing the baked sheermal

  • I used my food processor to knead the dough, you can either use one or knead it with your hands. Take flour, salt. sugar and yeast in your processor bowl and pulse it twice to combine well. 
  • Now slowly add ghee to this  and pulse the flour to resemble bread crumbs. Now add warm milk to this and knead well to form dough. Add kewra/screwpine essence at the last and knead for around 5 minutes in the processor to get a smooth soft dough.
  • Now keep the kneaded dough in a well oiled bowl  and let it rest in a warm place for around an hour or until well doubled. I kept it inside my Oven with the lights on.
  • Once it  doubles, take it out and knead it well for another 5 minutes and Let it rest, covered in a damp cloth for another 15-20 minutes.
  • The dough would have doubled again in this time, now flour your kneading surface well. Remove the dough to the kneading surface and divide into 4 equal parts. 
  • Flatten each part into a round disc 4 inches in diameter and place it on a greased baking tray. Using a fork, prick all over the rolled out sheermal. Brush them generously with saffron milk.
  • Preheat the oven to 180C. Bake the sheermal for 15-20  minutes or until they turn lovely golden brown. I have used my gas oven to bake, so i preheated it for 15 minutes @ 220C and reduced the temperature to 180C before putting the sheermal inside. I baked them for around 20 minutes to get it done. 
  • Take care not to overbake them. They should have that golden color on top and not a brown. 
  • The first time i tried, i baked them a bit too much and it turned a brown, though the taste was good, that color what it makes it so attractive.
Sending these to Come, join us for Breakfast, a monthly event happenign @ +srivalli jetti's space.

  • I have halved the original recipe and made 4 mini flat-breads to get small portions. 
  • The Original recipe uses one egg, i have skipped it and used 1/4 cup milk extra.  So, if using Egg, just reduced the liquid quantity And also the original recipe used a portion water, i have used milk entirely to make the dough.
  • The photos here are of the second batch i baked, while doing the second batch, i added a little of the saffron milk to the dough, so the end product has a beautiful saffrony hue. 
  • If you do not want to use Kewra essence, then try using rose essence or a tsp of powdered cardamom to flavor the bread. 

Friday, November 21, 2014

Bhaigan ka Bharta

Weekend cooking always need to be a bit extra special, why? No, idea! Maybe that is the time we all get to sit as a family together and have a relaxed meal. Though we eat atleast one meal of the day together, mostly dinner, weekend meals is what is considered to be a family meal. So, it is always a bit more than what we cook regularly. These days,i  keep weekend meal with some roti, 2 sides and some mixed rice, sometimes dessert. So in following that menu, today i made this finger-licking Bhaigan ka bharta, Roasted eggplant, mashed and cooked with spices to make this punjabi delicacy a superb match of roti's.
1 Large Eggplant
4 cloves of garlic
2 Medium onions, chopped
4 nos green chilies, chopped fine
2 Medium tomatoes, chopped fine
1 tsp shredded ginger
1 tsp cumin + 1/2 tsp cumin seeds for tempering
1/4 tsp turmeric powder
1 tsp coriander seeds
1/2 tsp garam masala powder
Salt to taste
2 tsp oil + 1 tsp oil for greasing the eggplant
2 tbsp fresh coriander leaves (i didn't have it, so missed it)
  • Wash the eggplant weel and grease it well with oil. Make 4 slits on the outer and stuff one garlic inside each slit.
  • Preheat Oven to 190C, keep the greased -garlic stuffed eggplant in an baking tray and roast for 40 minutes or until the eggplant is all wrinkled.
  • Take it out of the oven, let the eggplant cool. Peel the skin of the eggplant and mash it well with a potato masher. Keep aside until use.
  • Chop onion and tomatoes. Dry roast cumin and coriander together and powder them using a mortar-pestle. 
  • Heat oil in a kadai, crackle cumin seeds, add chopped onions, chilies and ginger and saute until onions turn translucent.
  • Next add chopped tomatoes, and 1/2 cup water, add turmeric power, pounded cumin-coriander powder, garam masala powder and let this cook until tomatoes become soft.
  • Now add mashed eggplant to this and mix well. Check the consistency add 1/2 cup water, if needed, let this sit on the stove for 8-10 minutes for the flavors to mingle. Take it off the stove, garnish with coriander leaves and serve hot with Roti's.
Sending this Cooking with Cookbook challenge, a weekly event happening @ +srivalli jetti's space.

Wednesday, November 19, 2014

Poha Moongdal- Breakfast Recipe under 15 minutes

Poha is a quickest breakfast dish to make. I always have a packet in stock to sail me through a blank morning. Yes, mostly i plan my day's cooking the previous day night itself. Though i dont do too much preps, i alteast prepare the menu in my head, so i can work without going blank in the middle. 
But then, i m not too well organized everyday, so poha is my rescue-bot on those blank morning's. Kuttu prefers a thin dal along with his poha, we mostly like to have it straight from the stove without any sides. This Moongdal poha is an inspiration from our regular Arisi usli. i don't know whether they call it the same in every household. It is made using rice and moongdal, red chilies and coconut just like Arisi rawa upma/rice rawa upma.  This is an easy to make recipe, serve it with a spicy side, you would love it.
1 Cup Thick /poha
1/2 Cup Moong dal
2 tbsp freshly grated coconut
1 tsp freshly grated ginger
Salt to taste

1-2 tsp Oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
a generous pinch of hing and turmeric
3 green chilies, slited lengthwise
a sprig of curry leaf, torn into pieces

  • Wash Moongdal twice in cold water and soak it in warm water for 20 minutes. Take Poha in a colander and wash it well under running water until it becomes soft. Keep aside until use. 
  • Take a Kadai/Pan, heat oil given under "Tempering", splutter mustard seeds, crackle cumin, add slited green chilies, hing, turmeric and curry leaves. Saute this for a minute, until green chilies, brown a bit.
  • Now add the soaked moong dal to this. The dal would have absorbed most of the water by now. So,add it with any leftover water to the tempering. Saute it for 2- 3 minutes.
  • Now add the softened Poha to this and mix well. Add grated coconut and salt to this, If you feel the mixture is too dry, sprinkle little water.
  • Let this be on the stove for 5 minutes for the flavors to mingle.  Add grated ginger and remove it from stove. Serve hot with any spicy Chutney. I would love to have it with some Coconut Chutney or Ginger Chutney
Sending this to Come join us for breakfast, happening @ +srivalli jetti's space. And MLLA#76 happening @ +Chef Mireille 's space, an event by Lisa Kitchen

Tuesday, November 18, 2014

Kuthiravaali Pudina Rice/Pudina Rice using Jhangora/Samo rice/Barnyard Millet

It feels so fresh to blog after a long time. It was a tensed week for us, Bala was sick pretty bad, and needed hospitalization. It was a traumatic experience for us as a parent, though for the Doctor's and the rest of the hospital people, it was a very small problem. Coming home after that instance was such a relief. The little one still needs lot of antibiotics and multivitamins, but then with God's grace we will definitely come out of this phase.
Now coming to today's recipe, you know my love for Millets. So, here another simple recipe that will be ready in minutes. It takes only 10 minutes from start to finish. Yes, make it for breakfast or for lunch and never give the reason" i don't have enough time"!!!
1/2 Cup Barnyard Millet/Kuthiraivaali/Samo Ke chawal/Jhangora
1/2 tsp Coriander powder
1/4 tsp Garam masala powder
1/4 tsp turmeric powder
Salt to taste
1 tsp ghee(optional)

To Grind
2 Fistful of frsh mint leaves
2 cloves of garlic
2 nos green chilies
a small piece of ginger

1 tsp oil
1/2 tsp cumin seeds

  • In a pan, dry roast the millet and set aside until use. It takes less than a minute if the pan is hot, so keep an eye on the stove while roasting. Take the ingredients given under "To grind", in a mixer and grind it to a paste without adding any water.
  • Heat oil given under "Tempering" in the same pan, crackle cumin seeds, Add the roasted barnyard millet to the oil and saute for a minute. Now add the ground mint paste along with a cup of water to this.
  • Add turmeric powder, coriander powder, garam masala powder and salt to this and mix well. Cover and cook in a simmer flame until done. It takes around 8-10 minutes in a simmer flame, so be there, don't burn it!!!!! Add a tsp of ghee at the end and take it off the flame.
  • It came out soft and fluffy, though the photos don't do justice, will try clicking them again. Serve hot with some raita or plain yogurt with ginger and black salt.
Sending this to Come join us for breakfast, happening @ +srivalli jetti's space.

Wednesday, November 12, 2014

Cabbage Kootu -In Pressure Cooker

Pressure cooker is such a blessing in every house-hold. Many would agree on that, barring some who have a  fear with this Kitchen King!! Yes, in the morning hustle-bustle, i would be totally lost if i don't have one. Actually i have 2 , but i know many people who have 4 to 5 of these little soldiers to help them sail smoothly in the morning kitchen traffic!!! ;)
Coming to today's recipe, it is a simple kootu, though the making is simple, the recipe is protein power-packed!! Veggies and lentil mixed together and mildly spiced to satiate the taste-buds of everyone in the house-hold, especially tantrum throwing picky eaters. I make these kootu regularly at home, and serve it along rice with a dollop of ghee for kids and along with roti's for us!!!
1 Cup Shredded Cabbage
1 medium tomato, chopped
1/2 Cup Moong dal
2 heaped tsp Kootu Podi
2 tbsp shredded coconut
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 no green chili (or 2 broken red chilies) 
a sprig of curry leaf
a pinch of hing/asafoetida
a generous pinch of turmeric

  • Wash and soak moong dal in water for 10 minutes, drain and set aside until use.
  • In a pressure pan, heat oil given under "Tempering", splutter mustard seeds, add cumin, hing, turmeric powder, split green chili, curry leaves. Saute for a minute.
  • Next add chopped tomato and saute for a minute, follow with shredded cabbage and saute for another 2 minutes. 
  • Add moong dal to this and 2 cups of water. Add kootu podi, coconut and salt. Mix well. Close the lid of the pressure pan and cook for 4 hisses. 
  • Take it off the stove, let the pressure fall on its own. Garnish with fresh coriander leaves and grated ginger and serve it along Rice or Roti's.
Sending this to Kids Delight - Nuts & Legumes, Lunchbox friendly, happening @ +srivalli jetti's space, and MLLA #77, happening +Chef Mireille's Space, an event by Lisa's Kitchen

  • This Kootu is mildly spiced, since i was making it for my kids, if you prefer a spicy kootu, then use 2 green chilies or 2/3 red chilies while doing tadka.
  • You can do the tadka at the end also, if so, put the veggies, spices and pressure cook the kootu and when the pressure falls, do the tadka separately and pour it over the kootu.
  • If doing tadka later, then use a tsp of urad dal and 2 or 3 red chilies to add an extra zing

Friday, November 07, 2014

Jowar Adai/Sorghum Adai

Another quick to make breakfast recipe. This Jowar adai is something which i make quite often along with the barley adai. I prefer to make the non-ferment dosa as it is real handy. I normally soak it overnight and grind it next day morning and make adai immediately. Kuttu prefers these dosa-types for his school lunch box. I try to make it a bit thin than the regular thick adai, so he doesn't feel the difference between them. If i pair it with his favorite sambhar or tomato chutney, then definitely, no complaints.
1/2 cup Jowar/Soghum
1/2 Cup Tuvar dal
1/2 Cup Chana dal
1/2 Cup Matta rice/Raw rice
4-5 nos red chilies
handful of curry leaves
salt to taste

  • Take Jowar/Sorghum, Tuvar dal. Chana dal and matta rice together in a bowl. Wash them twice and let it soak in water for 3-4 hours.
  • After the said time, drain the excess water, add chilies, curry leaves to this and grind it to a batter in a mixer. Use about 1/2 cup of water while grinding. The batter should be a bit thick than idly/dosa batter. And also need not be fine like idly/dosa batter, since it is adai, little coarseness will give a nice crisp to the adai. 
  • Let the ground batter rest for 10 minutes. Now add salt to the batter and mix well. Heat a dosa pan/tava. I use cast iron pan. Heat it in medium flame for 2 minutes, then add a dab of gingely oil to the hot pan, wipe it well with a paper towel.
  • Now pour a ladle of batter in the middle of the tava, and spread it in circular motion using the ladle Add a tsp of gingely oil to the adai and make a small hole in the center with the turner and add some gingely oil in the center too. 
  • Once it gets brown on the edges, turn and cook the other side too. Remove it to a serving plate and serve warm along with a bowl of aviyal or your favorite chutney.
Sending this to Kids Delight - Nuts & Legumes lunchbox friendly recipes, happening  @ +Srivalli's space  and Breakfast Event happening @ Srivalli's space and to MLLA-77, happening @ +Chef Mireille's Space, an event by Lisa's Kitchen

Tuesday, November 04, 2014

Mixed Vegetable Moong dal Khicdi - in pressure cooker

There are days you don't feel like entering the kitchen, but then have hungry mouth's to feed!! This Khicdi helps me on those days. All  i have to do is, do the tadka/tempering and put everything inside the cooker and lock the lid, WITHOUT WHISTLE for 25 minutes. That's it!!! Yes, rice comes out so soft and fluffy. I read in a Facebook Group, while cooking raw rice in a pressure cooker, no need for whistle, just lock and cook in a dum. Rice really comes out real fluffy and you get a all in one healthy meal. 
2 Cups of Rice (i used the cup that comes with Electric Rice cooker)
1 Cup of Moong dal
1 Large Onion, chopped fine, (i didnt use, as i ran out of onions)
2 cloves of garlic, chopped fine (missed this one too)
2 tsp tomato puree
1 no Potato
1 no Carrot
1/2 cup green peas
1 tsp coriander powder
1/2 tsp garam masala powder
salt to taste

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 no red chilies, broken 
a sprig of curry leaves, torn into pieces
  • Take Rice and dal in a bowl together, wash it thrice and let it soak for 10 minutes. Drain and keep aside.
  • Heat your pressure pan, add oil given under "Tempering", splutter mustard seeds, crackle cumin, add red chilies and curry leaves 
  • Now add chopped onions and garlic to this and saute until onions turn translucent. Now next add the chopped veggies and tomato puree.
  • Saute them well for 2 minutes. Next add the drained rice and dal to this and saute for 2 minutes. Now add around 4 cups of water to this. Add Coriander powder, garam masala powder and salt to this and mix well.
  • Close the lid of the pressure cooker and let it cook in a simmer flame for 20-25 minutes without the Whistle.
  • Take it off the flame and let it cool 10 minutes. Remove the lid and serve it warm with a dollop of ghee and some crisps or raita by the side.
Sending this to Kids Delight - Nuts & Legumes, lunchbox friendly, happening @ +Srivalli Jetti's space. And also to MLLA-77, happening @ +Chef Mireille 's Space, an event by Lisa's Kitchen

  • The Khicdi is very mildly spiced, i was making it for my kids so it is to their spice level. If you prefer extra spice, add 1/2 tsp red chili powder or 2 green chilies to the khicdi.
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