Broccoli Tomato Chutney

This is one all purpose chutney. Extremely flavorful, goes well with Dosa, Vada, Rice or even chips to get that Indian taste. This has become my husbands current favorite chutney. He just likes to lick it..hehe!

Ingrediants

7-8 Broccoli florets
Abt 2 medium size Tomatoes
1 tbsp Chana Dal
2 tsp Ghee( clarified butter)

For seasoning
1 tsp Cumin
1 tsp Mustard Seeds
1 tsp Sesame seeds
1/2 tsp Urad dal
6-7 seeds of Fenugreek
1-2 Whole dry chili
Tamarind or Dry Mango Powder ( either of it is Ok)


Procedure
 Take a wok , add a tsp of oil and add all the ingredients for seasoning and dry roast them for couple of minutes on medium flame , till the dals turns lightly brown.

Now remove them into the blender. In the same pan now add the chopped Tomatoes and Broccoli and let it cook covered for about 7-8 min or till tender.

Add this to the roasted seasoning and blend it to a smooth paste. Add water as required.

  Now Again take that wok and add about a tsp of ghee and pour in the puree into it and bring it to boil. Cook it for about 3-5 min. And Tada....!! Its ready to go.. Eat it with anything you like, be South Indian Dosa, Vada or Curd Rice or be it as a spread on your bread for that spicy breakfast.

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PS: All recipes are without Onion and Garlic

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Sabudana Khichdi

 Sabudana Khichdi is basically consumed during days of fasting. They are nice delicious soft and spongy texture. You can just have them as your breakfast or evening snack. You may just add some veggies of your choice on any regular day. But this recipe below is purely made for fasting days wherein there is restriction on what you can consume.

Ingrediants

1 Cup Sabudana/ Sago/ Tapioca Pearls

1 Potato Boiled

1/2 cup Roasted Crushed Peanuts

2-3 Green Chili

About 2 tsp Cumin Seeds

Handful of cilantro

1 Lemon Juice

Salt

1 tsp Sugar( Optional) 

Procedure

Soaking the sabudana is the most important step. Wash them throughly and keep them soaked in water for about 6 hrs ideally but you make keep them in hot water covered for about 4 hrs minimum. They should soft, dry and spongy after soaking. Dont add too much of water while soaking. Water should be just above it

Now to it add , salt , sugar and Crushed peanut powder. I always have a store of roasted and crushed peanut handy. Mix it into the sabudana and keep it aside. You need to add salt little more than you generally like.

Now in a pan add little ghee( clarified butter) I prefer making my fasting food in ghee, you  may even use regular cooking oil. Once hot enough add the cumin seeds, green chilis or ginger chilli paste , saute it and add in the Sabudana mixture to it stir it well , Add boiled potatoes lightly mashed to it.This is how my hubby prefers. You may instead choose to light saute the potatoes as well the oil and the add sabudana mixture to it.  Let it cook for atleast 10- 15 min. Do not Stir it often. Keep it on slow to  medium flame. When done. Add some chopped cilantro on it. You may squeeze some lemon juice on it. It gives a mildy, spicy - sweet - sour flavor.

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

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Cheese Corn Balls

Cheese Corn Balls- Lovely appetizer for any occasion or not. It just makes them special. They are so tasty, that you just cant stop at one!

Ingrediants

2 Boiled Potatoes
1/2 cup Boiled Corn
1/2 cup Cheese
1/4 cup chopped Bell pepper
1 tbsp Cornflour
Salt
Pepper
Dried Oregano
Chili Flakes

Batter

All purpose Flour
Bread crumbs
Oil to fry

Procedure

Boil and mash Potatoes. Add to it all the other ingredients - corn,cheese, bell pepper and seasoning. I have used frozen corn, which is thawed and microwaved for 1 min.

Mix it well and and add cornflour. Bind it well and make smooth balls and keep it aside.

Now to coat the balls you need to some dry flour, and flour paste and bread crumbs. To  make flour paste , take some flour in the bowl and add some water to it and make a semi-liquid paste.

Now first roll the balls onto the dry flour and then Dip it in to the flour paste. and then roll them on bread crumbs. You need double coating since the balls will be fried and you don't want the cheese to ooze out and make messy oil.

Options to fry:
Option 1: You may do traditional method of deep frying, Keep flame mediun to high but not very hot. Drop the balls and fry them quickly, if you fry them on slower flamer, the cheese will start to melt up.

Option 2: you may also use appe pan to fry them with minimum oil.

Serve them nice and warm with Ketchup or Schezwan Sauce.. They taste simply delicious and melt in mouth

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

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Malai Peda

This is such a delicious variety of Peda. They are just melt in mouth. They are ready in such a short time. This method first makes Khoya and them peda are made from them.

RecipeSource: ManjulasKitchen

Ingrediants

Less than 1/4 cup Butter ( you may use little less than this as well)
1/3 cup Milk Powder
1/3 cup Milk
1/3 cup Homemade Paneer
1/3 cup Sugar ( As per your taste)
Cardamon Powder for flavoring

Procedure:

Melt Butter in pan. Once done add milk , milk power and stir well. Now add the paneer/ cheena to it and keep stir it so that now lumps are formed.

 I have used homemade paneer. This peda taste best when using fresh paneer. Keep stiring it till you get nice sticky dough like consistency. Stir it well, ensure it doesn't not stick to the bottom of the pan. It would take some where around 10-15 mins.

Once lightly warm. Add the powdered sugar and cardamon powder to it and mix it well.

Apply some ghee to your palms and roll them into ball. Lightly flatten them using you thumb and garnish with nut of your choice.

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

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Laccha Paratha

Laccha Paratha is a flaky Indian flat bread. They are served with curry or dry accompaint.

Ingredients

Whole wheat flour
Water
Salt
Clarified butter or oil
Some additional flour

Procedure

 Mix flour ,about a  tbsp oil , salt and water and make a make a soft dough. Cover and let it rest for 15 mins.

Now divide the dough into equal size balls and roll them to form thin to medium thickness circle.

Now apply / spread the oil/ clarified butter And then dust some flour on top of it.

Now starting at one end make pleats. Fold the sheet alternately back n forth. Then make them into coil.Now again roll them in thicker circles.

Sorry I forgot to take the rest of pics!

Heat the pan and cook it on stove top applying little oil intermittently till golden brown.

Serve you flaky Laccha Paratha with your choice of gravy.

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Chakli

Chakli/ Muruku is favorite in every hold. And every regional has their own way to prepare these crispy anytime snack. This  recipe is from my MIL's kitchen. Extremly easy to make and light on hand. It is made from Rice flour instead of using Bhajni( mix of various lentils and rice) which could be time consuming. 

Ingrediants

3 Cup Rice flour

1/2 cup Curd

2-3 tbsp Ginger chili paste

1 tsp Salt

2 tbsp Melted Ghee / clarifed butter

water/ Buttermilk as needed to Knead the dough

1 tbsp Sesame seeds

Procedure

Take a mixing bowl. Add all the above mentioned ingredients and make a soft dough. Let it rest for about 20 mins. 

In addition to above ingredients you may add some cumin coriander powder or any spice as per your flavoring. I just kept it simple.

You would need a tool like this to make the chakli. 

Now make these rounds/ curls. Take a small portion of the dough. make a log and put it in the machine

Seal the edges. You may choose to bake them for about 30 mins at 350F. I did the traditional method to deep fry them.

You need to fry them on medium flame. Drain of the excess oil in the tissue. 

Once its completely cooled , store them in air tight container and Njoy for coming weeks.

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)