Matar Kachori – Spiced green peas stuffed into flaky deep fried dough

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Hello my Dear Wonderful Readers!!

How have you all been? it’s been so long right? I am not sure where I have to begin but let me tell you, the feeling you get when you make something for the blog and then the thrill of taking photos, oh I missed that!

It’s been a busy few weeks, it all started with my son spilling water over the mac book and leaving me handicapped for a  week. LOL. We were on the breakfast table going on about our normal everyday morning routine and suddenly all you remember is he was playing peek-a-boo and wuussshhh !! there was water all over the key pad. You know I have this routine where I wake up early just to make sure I can have a nice cup of green tea all alone and maybe blog too. But that day, both my son and the husband decided to wake up earlier than usual and everything went downhill from there!!

Anyways after paying  a hefty sum at the apple store they returned the mac to us, with a new key pad and all. Thank god. It was during that week that we took a quick trip, just the husband and me and oh how I have missed being a girl! You know what I mean, after we got married, and the house  and the baby, I haven’t had the time to think about anything else! I am sure if you are a mother too, you would understand. For a few days, I woke up whenever I wanted, I did not have to worry about making food or dealing with clutter or anything! just a few days and trust me all that it does it REJUVENATES YOU!!

Anyway after we got back, it was a week full of rains and Bengaluru was cloudy all the time! The true ‘Bangalore’ that I “oh-so longed for” during the sweltering heat the last couple of weeks. So that is when I decided it would be nice to make HOT HOT Kachoris! Now before you say that these are unhealthy cause they are deep fried, here is something you should know. I never make deep fried stuff at home and when I do, I make sure it’s not just for the three people here, I SHARE! 😛 So that means I always make a very small batch of these and I always make sure I share.

These Kachoris are flaky and crispy on the outside, and stuffed with spices and peas on the inside. There are many variations of the Kachori. You can fill them with onions, potatoes, different types of Dals ( lentils) etc. This is the basic version that incorporates greek peas, spices and I added caramelised onions (cause I love the taste of caramelised onions with flaky dough)! Traditionally served with a sweet tamarind chutney and a mint and coriander chutney these deep fried crispy Kachori’s are best enjoyed with your evening tea. (I usually serve it with coffee but you get the idea right!)

Also make sure you finish them right away or at least store them in air tight containers, but for the best experience, serve them just as you take them out of the oil!

 

Ingredients for the pastry :-

  1. Maida/ Flour – 1 cup
  2. Whole wheat Flour – 1 cup
  3. Salt – 1.4 tsp
  4. Baking Powder – 1.2 tsp
  5. Water – 1/2 cup ( or just enough to make a nice tight dough)
  6. Oil – 3 tbsp

 

Instructions for the pastry :-

  1. In a large bowl, add all the flour, whole wheat flour, baking powder, salt and give it a good mix with a whisk
  2. Then add the oil and mix with your hand till the flour resembles bread crumbs
  3. Now slowly add water, a little at a time to make a nice tight dough ( water may also increase or decrease depending on how fresh your flour is)
  4. Try not to over work the dough ( like you would do when you make bread) This will ensure that you have a nice flaky crust
  5. Once the dough comes together to form a nice ball, cover with a damp cloth and set aside to rest ( 10- 15 mins)
  6. Mean while you can get ready with the filling

 

Ingredients for the filling :

  1. Green peas – 250 gms ( I used the frozen kind but any would do)
  2. Onions – 1/2 cup ( finely sliced)
  3. Oil – 2 tbsp
  4. Asafoetida –  one pinch
  5. Ginger – 1 tsp ( paste)
  6. Chilli Powder – 1 tsp
  7. Turmeric Powder – 1/4 tsp
  8. Garam Masala – 1 tsp
  9. Coriander Powder – 1 tsp
  10. Raw Mango Powder/ Amchur Powder – 1 tsp ( heap)
  11. Jeera/ Cumin – 1 tsp
  12. Sauf / Fennel Seeds – 1 tsp
  13. Salt – 1 tsp  (or according to taste)

 

Instructions:-

  1. In a non stick pan, add oil. Once the oil is hot add the cumin seeds and Asafoetida. As soon as they begin to sizzle add the onions and fry till golden brown
  2. Then add ginger, chilli powder, turmeric powder, garam masala power, coriander powder and give it a good mix
  3. Next add the green peas.Stir well to ensure that the green peas are coated well with the spice mix
  4. Lastly add the fennel seeds and salt
  5. Cook till there is no water and the  mixture is dry
  6. Set aside to cool down
  7. Now if you want you could use the back of a spoon to mash up the peas so its is easier in the next step but I usually leave it like that so you get to bite into the green peas

 

Final assembling and frying the Kachoris :-

  1. Now take your dough that has been resting for so long. Divide it into 6 – 7 equal halves and roll into small balls
  2. Slowly roll out each of these balls into small coins (around 10 – 15 cms in diameter)
  3. Then using a spoon, add the cooled green peas mix to the centre of the rolled out coin
  4. Now slowly, bring the ends of the coin together to make a nice dumpling. ( the same technique you would use to make momos or stuffed parathas)
  5. Make sure you get all the ends together and there is not what your stuff will spill out
  6. Now place the dumpling back on your counter and slowly press down to flatten in out into small discs
  7. Again you wanna be very gentle with it so you do not have the stuffing tearing through the dough
  8. Once you have done this will all the balls, you are ready to fry them
  9. Pour enough oil into a deep dish to ensure that the dish is covered at least 70 %
  10. Turn the flame on to medium high. These kachoris are not fried on high heat, so make sure the flame is at medium high
  11. Now slowly add the flattened discs maybe 2 or three at a time ( do not over clutter or you will bring the temperature of the oil down and then it will take longer to cook and they might not puff up as required)
  12. Fry the kachoris till they are nice and golden brown and then set on a kitchen paper to absorb all the oil
  13. You kachoris are ready! Serve right away with sweet and sour tamarind chutney or mint and coriander chutney

 

The Popeye Smoothie – Green and Fruit smoothie!

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Hello my Dear Wonderful Readers!!

Happy Monday morning to all you wonderful people!! So I am still on my clean streak and this time I am back with a sweet, sour and super healthy smoothie.  “Summer” basically translates to – “time for cold and soothing breakfasts” During the cold months, I stay away from smoothies and therefore you will see how my waist line increases. But summer is when you wanna wear a nice  soft linen dress or cotton clothes right? I hate the idea of wearing denim during these hot months. I made the mistake of wearing jeans in Kerala!! OMG!! I had to peel it off my legs to get them off. LOL. A while ago I remember seeing this video of how girls/ women try to wear skinny jeans and how they look so pink and flustered at the end. So funny!! I am sure its there on YouTube. Another reason is, some mornings you just cannot get yourself to sit down and have a traditional breakfast right? After I have sent the husband to office and finished the baby boys morning chores I wish I had a nice tall glass of something cold and thats what makes smoothies just the best thing on earth. Like I have said before, smoothies are so versatile you could make any combination and it would taste remarkable!! and what’s more, they keep you full and happy till lunch time. Oh by the way you could totally do this for lunch too, but I like to sit down with my son on his chair by my side and we eat together. Separate plates, he playing with his food and me trying to teach him to eat on his own.

There are so many things you and me take for granted and so many things that you and me have to be thankful to our moms. Like how she thaught us to feed ourselves!! I mean the action of properly placing food into your mouth, without dropping a grain. Or how to hold a glass of water and place it back without spilling a drop. These are things we do every day, every time and have never stopped to think, how we developed these skills!

Ingredients :-

  1. Spinach – 200 gms ( washed and dried)
  2. Frozen Pineapple – 2 cups
  3. Kiwi – 2 ripe
  4. Coconut Water – 1 cup
  5. Amaranth Seeds – 1/2 cup ( optional)

Instructions:-

  1. Heat a pan on medium flame. Pour the Amaranth seeds into the hot pan and let them pop. They look like mini pop corn
  2. Set aside to cool
  3. In the bowl of your blender add the remaining ingredients and blend to a smooth consistency
  4. Pour into separate glass and top with the popped amaranth seeds
  5. Serve right away!!

Beans and Veggy Salad Bowl with Mint and Garlic Vinaigrette

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Hello My Dear Wonderful People!!

Shhh.. the baby is asleep ;p …

LOL.. kidding. I think the heat is driving me insane!! lol.. Hey have you heard the Rihanna song “Work”. oh man it is so addictive!! I can’t stop sining it .. haha.. see I told you, its the SUN!! So I have decided, I have got to put up some of my salad recipes, that are so simple and need hardly any cooking really. Now first of all, not all my salads fall under the “Raw” category. Simply cause its very hard for me to jump from a nice bowl of rice and curry to just a basket of vegetables. Nope I am not saying all vegetables are bad, but I will share some later ok :p Now this recipe needs a little cooking for the beans. Which really gives this bowl a boost of flavour and spice. Its just basic Indian spices but just trust me, they all work together!! and will keep you full for quite a long time!!

Now I am sure you did not miss that big slice of mango on both the bowls, yeah baby!! It’s mango season and I am gonna make sure its there on everything I eat. lol.. ok maybe not on eggs. 😛

Both the boys at home absolute love mangoes, so I am quiet sure anything with mangoes would fly at home.

Ingredients for the Salad bowl :-

  1. Beans – 2 cups – ( i used double beans but you could use any beans) – used the dry kind but canned will also do
  2. Mango – 1 ripe
  3. Broccoli –  200 gms florets cut and washed
  4. Romaine Lettuce – 6 leaves
  5. Red Cabbage – 1 cup ( shredded)
  6. Tomato – 1 ( chopped fine)
  7. Onion – 1 medium (sliced fine)
  8. Garam Masala – 1 tsp
  9. Rice Bran Oil – 1 tsp

Ingredients for the Mint Garlic Dressing :-

  1. Fresh Mint leaves – 1 cup packed
  2. Garlic Cloves – 3 – 4
  3. Olive Oil – 1 cup
  4. Apple Cider Vinegar – 1/2 cup ( add more or less according to preference)
  5. Salt – according to taste
  6. Pepper – 1 tsp

 

Instructions :- 

  1. For the dressing – with the help of the mortar and petal crush the garlic and mint leaves and set aside
  2. In another bottle add the olive oil + apple cider vinegar + salt  and pepper
  3. Then add the mint and garlic mash into the bottle and close the lit tightly
  4. Give the bottle a good shake to combine all the ingredients. Set aside
  5. Soak beans over night in ample water to soak the beans completely
  6. Next day pressure cook till soft and tender with salt
  7. Set aside to cool down. – (Please skip this step if using canned pre cooked beans)
  8. Heat rice bran oil in a wok. Add onions  and tomatoes
  9. Once the vegetables have cooled down, add garam masala and the cooked beans
  10. Mix well and cover and cook for 5 mins
  11. Turn off the flame and set aside
  12. In a large pot heat water to boil
  13. Add the broccoli florets and turn off the flame. After 5 mins drain the broccoli and rinse in cold water. Set aside
  14. Now to assemble the salad in a bowl, arrange the broccoli, romaine lettuce, red cabbage, cooked beans, mango and drizzle the mint garlic dressing

No bake, Power Packed Chocolate Breakfast Cookies

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Hello my Dear Wonderful Readers!!

How you all been? I have been quite busy of late with my grandma visiting us in Bangalore and she wanting to spend time with her great grandson. So every morning after the morning chores are done, I take my son to my mum’s house. This does not leave much time for blogging or cooking as me, my mum and her mum (my grandma) are busy taking turns and playing with my son. Mr R is very busy in office as usual and comes and picks me up from my mums place after work. We are travelling to Cochin this weekend as I am scheduled to get my gall bladder removed there. The only niggling factor i am worried about is Mr R’s capabilities in terms of child care. He’s a good dad but still getting a hang of the soft skills involved in day to day baby management. In any case, all those adventures are for a different post. Until then I will leave you with these very awesome power packed cookies. I am trying to get up early to get a post in these days and i have understood that I am not a morning person and takes a lot of effort. Till next post, Adios Amigos. 🙂

Ingredients :-

  1. Dark Chocolate – 250 gms
  2. Oats – 1 + 1/2 cup (Instant)
  3. Mixed Dry fruits – 1 cup ( I used pistachio + raisins and dry figs)
  4. Coconut Oil – 4 tbsp (50 gms of butter)

 

Instructions :-

  1.  In a microwavable bowl melt the chocolate on medium power at 30 second intervals and stirring frequently.
  2. Add the coconut oil to the melted chocolate. Set the chocolate aside to cool ( You could add cream at this stage to make it more creamy and rich)
  3. In another bowl add the instant oats
  4. Then add the dry fruits. I did not chop the nuts but you could if you want to
  5. Finally add the melted chocolate and coconut oil mix into the oats
  6. Stir well to combine and coat all the ingredients well
  7. Now oil your hands with a little oil and slowly make small balls of the oats mixture. Arrange them on a large cookie sheet
  8. Once you are done with all of them use a spoon and push them downwards (press them to form flat cookies)
  9. Pop the cookie sheet into a fridge and let them set till nice and hard ( 1.5 to 2 hours)
  10. Your breakfast cookies are ready!!

 

Rose water, Watermelon and Kiwi Popsicles

 

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Hello World!

How are you guys doing?? So I am not going to go on about how hot Bangalore is! All I can say is that these popsicles are the best thing to have in this heat!!! I haven’t added any sweetening or colouring agent to them. All natural and clean. They are the perfect quick escape from the heat. It is basically just a watermelon juice that was promoted to a fancy pants popsicle. The addition of rose water make them sweeter and fresher. You could add any kind of fruit but I love watermelon and kiwi together. Also if you want your could juice the kiwi too, but I like the way the kiwi pops out through the watermelon so thats why I just sliced it and added it into the juice.

There is so much you can do if you have a good popsicle mould. Yes ice creams could also be poured into these mould to make soft, creamy, cold ice creams. But hey we are just getting started with summer right? I also have a recipe for an easy  Mango and Almond Chip Ice Cream and a Melon Granita. So this is another one you must try. They are s easy to make and super “Kid” friends. I give my son one a day :0)

You could add sugar or honey if you like, but if the watermelon is sweet, then why bother! Also you could mix it up a bit by adding a little lemon juice. ok so on to the recipe –

Ingredients :-

  1. Watermelon – 4 cups ( deseeded and cubed)
  2. Rose water or rose essence – 1/2 tsp
  3. Kiwi – 1 (sliced)

Instructions :-

  1. In the bowl of your blender add the watermelon and rose water
  2. Blend to make a smoothie juice
  3. Pour into your popsicle moulds
  4. Add the sliced kiwi pieces
  5. Pop into the freezer and let it set for 15 min
  6. Then take them out and insert the popsicle sticks
  7. Freeze till nice and firm.
  8. To un-mould dip the mould in hot water for 5 secs and pull them out gently from the mould
  9. Enjoy!!

Sundal – Chicken pea salad with fresh Coconut, mustard and curry leaves

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Hello my wonderful readers!

It has been so hot in Bangalore I can not begin to describe the heat! When I moved to Bangalore, I remember even in March some morning we would have to wear sweaters to school. But given the heat now, its hard to believe there was a time like that.

This recipe is actually a “Prasadam” also. Ok now a Prasadam is an offering that s made to good and then distributed in a temple or any religious place, between the devotees. Even a fruit or flower offered to god, can be considered a Prasadam. In many home in India, this recipe is made every day, using various kinds of pulses, nuts etc (like peanuts, green gram etc) We make this dish during the summer months, cause unlike many indian dishes, this is low on heat, spice and it is considered a salad. I love how easy it is to make this dish and its easier to polish off 😛 Ok now if you are using chickpeas from the can, then you do not need to soak it overnight and pressure cook it. I buy 2 kilos of these grams every month ( the dry version) So it basically goes into this, or hummus or a North Indian Channa Curry.

Ingredients :-

  1. Chickpeas – 1 + 1.2 cup – (if using dried – soak over night and pressure cook for 4 whistles)
  2. Coconut Oil – 3 tbsp
  3. Black Mustard Seeds – 1 tbsp
  4. White Urad Dal – 1 tbsp
  5. Dry Red Chilli – 4
  6. Curry Leaves – 2 steams
  7. Fresh Grated Coconut – 3/4 cup
  8. Salt – to taste
  9. Green Chillies – 3 (slit into two)
  10. Lemon Juice – half of one lemon  ( optional)

Instructions :-

  1. In a heavy bottom wok / Khadai heat oil
  2. Once the oil is hot, add the mustard seeds. When the seeds begin to pop, add the urad dal and dry red chillies
  3. When the chillies puff up, add the curry leaves
  4. Then add the chicken peas ( if canned drain the water and use)
  5. Add the green chillies, coconut and salt
  6. Mix well to cover the chickpeas well
  7. Turn off the flame and squeeze the juice of half a lemon over the chickpeas and mix well
  8. Serve right away

 

Coconut Rice with a Red chilli, Curry Leaf and Gram Tempering

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Hello my Dear Wonderful Readers!!

How are you all doing today? So this is what I made for our dinner last night. It is so simple and hardly takes any time. If you have any left over rice, you can use that too. I make a new batch of rice everyday so I can add that to my sons diet. Rice is a staple at my place. It could be fermented like in Dosas and Idilis, or plain rice and Pulav/ Pilaf or just various kinds of flavoured rice. Its not really the best thing to have a lot of rice in your diet and trust me I know that, but its just the easiest thing to cook when you can’t spend too much time in the kitchen. One question I get very often is how do I cook my rice? Now heres the thing, cooking rice purely depends on the type of rice!

If you are using a good quality Basmati rice, then one cup of rice with 2 cups of water is perfect! But if is red rice, or any kind of wild rice, its a whole different story. We make a lot of red rice at home, but that involves soaking the rice for one whole night and then using tons of water and then draining out the excess water! Its a long procedure, but personally I love the flavour of red rice. Back in my village we always have red rice. Ah the taste of red rice and avial!

My son loves it too!! We make Kanji – ( rice cooked in lots of water) and have it with Payar (green gram curry) with Papapdam and pickle. It is just the simplest dish on this planet and yet the most healthy and power packed meal ever!

Ok so back to this recipe. This recipe is super simple!! All you have to do is make the tempering and mix them both! Finished!

Ingredients :-

  1. Basmati Rice – 1 cup  ( soaked for 15 – 20 mins)
  2. Water – 2 cups
  3. Salt – 1 tsp
  4. Coconut Oil – 4 tbsp
  5. Dry Red Chillies – 6
  6. Mustards Seeds – 2 tbsp
  7. Urad Dal – 1 tbsp
  8. Channa Dal – 1 tbsp
  9. Cashew Nuts – 10
  10. Curry Leaves – 15 ( cleaned and dried)
  11. Asafoetida – a pinch
  12. Salt – to taste ( for the final dish)
  13. Fresh desiccated coconut – 1 cup

 

Instructions :-

  1. Pour 2 cups of water into a large dish with a lid. Once the water comes to a boil, add the soaked rice and salt. Stir gently and cover and cook for 10 mins
  2. Then using a spoon, take one grain of rice and check if the rice is cooked. If so, turn the flame off and set aside
  3. In a large wok / Khadai, heat coconut oil
  4. When the oil is nice and hot, add mustard seeds. When the seeds begin to crackle, add the dry red chillies, asafoetida, urad dal, channa dal and cashew nuts . Fry till the urad dal turns a light golden yellow
  5. Then add the curry leaves and stir
  6. Then add the coconut and the cooked rice
  7. Stir well to combine all the ingredients
  8. Add salt according to taste and your dish is done!
  9. Serve right away with your choice of curry or just with yogurt and popopdams

 

Beetroot and Carrot Thoran – Stir Fry with Coconut and Curry leaves

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Hello My Dear Wonderful Readers!

How are you all doing today? How has the week been so far. I can’t not wait for this week to end. It has been such a landslide of incidents! From my husband falling sick, to my camera dying on me during a shoot, to my phone falling from my hand and losing its display. It has all been one eventful week. My son has on the contrary been so understanding and cooperative. I think children just know when some thing is wrong and its not them just misbehaving 🙂

Now coming back to the recipe. “Thoran” is basically any vegetable (or sometimes meat)  that is cooked on high flame almost like a stir fry and is accompanied with freshly grated coconuts and a variety of tempering. In this recipe, the tempering is made up of Urad Dal- Black (gram without the skin), red chillies, loads of curry curry leaves, mustards seeds fried in a little bit of oil. This is what gives the entire dish its wonderful fresh yet spicy taste and aroma.  “Thoran” can be made with all kinds of vegetables but the spices used for different vegetables vary. For some you could use garlic and cumin seeds and others may require other spices.

In the coming weeks,  I wanna make a conscious effort to share more Malayali cooking on my blog. Also I firmly believe that pure coconut oil is a very healthy alternative to refined oils like sunflower, peanut and mustard. But thats just me 🙂 What you should know is that this dish is the perfect, light, accompaniment to a bowl of hot rice and maybe a dal or sambar.

Ingredients :-

  1. Beetroot – 3 cups ( chopped)
  2. Carrot – 3 cups (chopped)
  3. Shallots – 6 (chopped fine)
  4. Coconut Oil – 3 tbsp
  5. Urad Dal – 2 tbsp
  6. Dry Red Chillies – 4
  7. Mustard Seeds – 1 tbsp
  8. Fresh Desiccated Coconut – 1 cup (packed)
  9. Salt – according to taste
  10. Turmeric Powder – 1/2 tsp
  11. Curry Leaves – 10 – 14

Instructions :-

  1. In a heavy bottom wok, heat oil.
  2. Once the oil is nice and hot, add the Urad dal. When the Urad Dal turns from white to light yellow add the mustard seeds
  3. This way you will fry both the Urad dal and the mustard seeds cooking and popping at the same time
  4. Now add the red chillies and the curry leaves
  5. Once the leaves have fried well, turn off the flame and with a slotted spoon, spoon out the the mixture. Make sure to drain out all the oil in the same wok. Set the curry leaves tempering aside ( we will use it at the end)
  6. Now turn on the flame again and when the oil is nice and hot add the shallots. Once the shallots are translucent add the beetroot. Give it a quick mix
  7. Cover and cook the beetroot till they are cooked half way through
  8. Then add the carrots and cover and cook till they are both cooked well. ( I find that beetroot takes a little longer than carrots to cook thats why I use this method)
  9. Finally open the cover and add salt and turmeric powder
  10. Give it a good mix cook for 2 mins on high flame
  11. Then add the fresh coconut and turn off the flame
  12. Just before you serve add the curry leaves + urad dal tempering on top of the beetroot and carrots and give it a quick mix
  13. Serve with hot rice and dal or sambar

Fig, Pistachio, Rose and Almond Milk Smoothie

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Hello my wonderful readers!!

How are you all doing ? So its Monday morning and while my little monster and the love of my life are fast asleep, I am sipping hot green tea and typing out this post. Its super simple and I just made it so I am telling you, if you want an awesome start to the week ahead, you have to give this smoothie a try. This time I used store bought almond milk simply cause I did not have the time to make it at home, but making almond milk at home is really really easy. I will write up a post about that too.

How was your weekend The husband had to work over the weekend so we made the most of our time at home cooking and cleaning. We did manage to have a lunch outside. The food was decent and the service was alright but the ambience was the best part of the place. After having made so many kinds of medetraninan sides, I found that the place did not live up to its name. Oh well. I will give it another try some other day and even then if it doesn’t score well I might write about it. Yeah I believe in giving every one a second chance! Even a restaurant.

A long time ago, on one of my numerous drives around the country with my mum and dad, we stumbled upon a botanical garden. I can’t remember where and when, but I remember seeing these huge figs, growing in clusters over a branch of its tree. That was the first time I saw a fresh fig. Till then we would have the dried kind. My mum made sure that we always had a balance diet of fresh fruits, dry fruits, vegetables and meat. It was all a balance. Even today, when we go home, there is always a secretly balance diet on the table, not compromising on the taste or the variety of the food. Mums have an inherent powder to do that, wouldn’t you say?

Ingredients :-

  1. Almond Milk – 2 cups
  2. Oats – 1 cup (instant)
  3. Pistachio – 1/2 cup
  4. Figs – 8- 9 + 2 for garnish
  5. Rose Syrup – 2 tbsp
  6. Pistachio Slivers – just for garnish

Instructions :-

  1. In the bowl of your blender combines alomond milk, figs and pistachio
  2. Blend till you know that the fig and milk have combined
  3. Then add the oats a little at a time and adjust according to the consistency you like
  4. Now in 2 glass pour one table spoon of rose syrup around the side of the glass to get that crazy effect
  5. The fill with the smoothie but ensure you pour it directly into the middle of the glass so that the red syrup stays towards the side
  6. Finally garnish with fresh figs and pistachio slivers

Tofu Tikka Tacos – For Taco Tuesdays

Hello my wonderful readers!!

How art thou! Don’t we all love tacos? Mexican food is my favourite, maybe only second to Malayali food, but then again I love all kinds of food. We do not do tacos often cause I like to make my own taco shells and some times it needs a little more time than I have. The crisp hard kinds are a little more work so I like the soft tortillas. Also they are a little more filling :p

Tofu is my favourite alternative to meat. For the longest time I was hooked onto Paneer and I still like it once in a while but not with all the cream and butter and ghee. It just makes you feel like the white cartoon from the Michelin tyre logo. Oh, but that doesn’t mean I do not make it at all!! We do have a few recipes in the family and I will share them as we go along.  So this is what we had on Tuesday – Taco Tuesday! ha! Tacos are not really considered healthy but with less oil, no cheese and no meat I think this one qualifies as healthy right? What do you say?

Ingredients for the Tortillas 

  1. Plain Flour – 1 cup
  2. Water – 1 cup
  3. Oil – 3 tbsp
  4. Baking Powder – 1 pinch
  5. Salt – 1/4th tsp

Instructions :-

  1. I used the stand mixer with the dough hook but you can do it with in a bowl and knead it with you hand too
  2. Combine all the ingredients except the water and mix roughly
  3. Then pour little water at a time and knead to form a nice sticky dough. The dough should hold together as a ball but should be sticky too. Knead for a good 5 mins ( mixer on medium for 3 – 4 mins)
  4. Then cover the bowl and set aside to rest ( 1 hour)
  5. When you are ready to make your tortillas, divide the dough evenly and roll them out to small circles
  6. Heat a pan and place the rolled out dough over it. Fry one side for 1 -2 mins and then flip it over to cook the other side

 Tofu Tikka Masala

Ingredients :-

  1. Tofu – 1 pack ( I use silken extra firm)
  2. Turmeric Powder – 1/4 tsp
  3. Cumin Powder – 1/4 tsp
  4. Cinnamon Powder – a pinch
  5. Chilli Powder – 1 tsp
  6. Coriander Powder – 1/2 tsp
  7. Lime Juice – juice of 3 lime
  8. Curd – 1 cup
  9. Salt – 1 tsp
  10. Ginger Garlic Paste – 1 tsp
  11. Pepper Powder – 1 tsp
  12. Corn flour – 1 tsp

Instructions :-

  1. Cut open the tofu pack and drain out the water. Slowly remove the tofu and drain water completely. Now lay out a square cotton cloth on your kitchen counter and place the tofu brick in the centre
  2. Then fold the sides of the square to cover the tofu completely. Set a heavy plate over the covered tofu. This will help drain the tofu and also make it a little more firm. Leave the Tofu to rest for an hour
  3. Now in a separate bowl combine all the ingredients above. Mix well to form a nice thick paste
  4. Once the tofu is ready, cut into small cubes and gently add to the bowl with the spice marinade mix
  5. Make sure to coat all the tofu pieces evenly . Set aside to marinate for an hour ( I left it in the fridge for 3 hours)
  6. When they are ready, heat a pan and add 1 tsp of oil and fry them till golden brown on all sides. Divide the tofu into  two batches so you do not over crowd the pan
  7. Once the tofu is brown on all sides set  to rest on kitchen paper towels ( helps drains the excess oil)

Red Cabbage and Carrot Slaw

Ingredients :-

  1. Olive Oil – 1/2 cup
  2. Apple Cider Vinegar – 4 – 5 tbsp
  3. Salt – 1/2 tsp
  4. Pepper – 1 tsp
  5. Chilli Powder – 1 tsp
  6. Coconut Sugar – 1 tbsp

Instructions :-

  1. In a small bottle with a tight lid combine all the ingredients  except the cabbage, carrot and cilantro leaves
  2. Close the cap tightly and shake well for one min!
  3. In another bowl add the shredded cabbage, sliced carrot and chopped cilantro leaves
  4. Then pour the contents of the bottle ( vinaigrette) over the cabbage mix
  5. Give it a nice mix with a fork and it is ready!

To Assemble the Taco!

  1. First place the tortillas over a fat surface
  2. Then add the cabbage and carrot slaw
  3. Add the fried Tofu Tikkas and drizzle with some vegan mayo