Dosa – Crisp rice batter crepes

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Hello My Dear wonderful readers!!

How are you all doing today? Its a long weekend and we have been having the best time ever! The new house is shaping up and I am down to my final two boxes to unpack! yay.Β  Before we moved here, I would save up the carboard boxes of the new gadgets and electronics we would buy and my reason was quite simply, “cause it will come handy when we move”. But for the first time in my life I am saying “hey throw it, we are not going any where, are we?” . The sheer happiness of buying your own place and making it home. I still haven’t figured where I want all my paintings and photos to go up on the walls but hey, that is the fun part right? setting up your own place and doing it up the way you like it and not worrying about what your house owner would say πŸ˜›

The best part about the new place is the fact that my kitchen now has lots more counter space. That means, more space for making bread. lol!! My earlier kitchen was always a choice. There where decisions made every time a dish was made. But now I absolutely love it here
That brings me to my recipe. I always loved making dosa and idilis for breakfast. They are super easy to make and the boys love hot crisp dosas with ghee or cheese early morning. So this time I decided to share my mums dosa batter recipe and methods with you.Β 

Ingredients :-

1. Par Boiled Rice – 1 cup
2. Regular Rice -3 cups
3. Split Black Gram – 1 cup
4. Methi / Fenugreek Seeds – Β 2 tsp
5. Salt – according to taste
6. Water – as given in instructions

Instructions to make the Batter

1. First the rice – Mix both kinds of rice and the fenugreek seeds. Wash in running water till the water runs clear. ( first it will be milky white, but 3 – 4 good washes will give you nice clean rice with no mucky white water)
2. Second the Split Black Gram – Wash the dal the same way as the rice till the water runs clear
3. Soak – Soak the rice with 3 and 1/2 cups of water
4. In another bowl, soak the split black gram in 1 cup of water
5. Β Let them soak for 6 – 8 hours ( usually this is done on a sunday early morning so by evening it is ready for the next step
6. After soaking, grind the rice and the gram separately. You could use a food processor too but you want to make sure that the batter is nice and fine
7. Β Finally once you have both the rice and the gram in a batter , combine the two in a big container ( make sure that the container is only 60% full once you have poured both the rice and the gram batter. Give the batter a quick mix and set aside to ferment
8. Now typically this step is done over night. But do give it atleast 10 hours in a warm place. I have seen that if the temperature is above 25C the batter ferments faster and the batter is much better
9. Β After the given time your batter is ready! Add salt just before you start making your dosasΒ 

Β InstructionsΒ to make the dosaΒ 

1.Β  First grease your pan / tava / griddle with coconut oil lightly . Then spoon some of the batter onto the centre of your pan.Β  Make sure you use a nice long spoon with a round base that will help spreading the batter evenly around the pan

2. So after pouring the batter in the centre of the pan using the back side of the spoon, push the batter outwards in a circular motion. ( Do Check out my INSTAGRAM Account for a quick video on how to do this part)

3. After the batter is evenly spread, add a few drops of coconut oil around the dosa and wait till you see the edge and the thin sides, turn brown. That is when you have to turn the dosa over.

4. Once the other side is done too, you are ready to serve!

Serve with hot sambar, coconut or peanut chutney or with chutney powder (locally known as podi)! Β 

 

“Take me to the beach” Smoothie !! – Kiwi, Pineapple, mango

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Hello My Dear Wonderful Friends!

How are you all doing today? Yay, its almost the weekend and I can not wait for Saturday. Its been raining all week and my little boy is down with a cold, so I decided to make warm food and to begin my day with lots of nutritious fruits to keep me going. Pineapples help build and secure your immune system. They are anti inflammatory Β and also help in digestion. Kiwi also helps build immunity and is a good source of Vitamin C and then there is mango. Do you really need a reason to add mangoes in anything?? πŸ˜›

This time I used coconut water cause I wanted this smoothie to feel like a cocktail! ha.. so much for a clean mind and a clean diet! lol.Β The thing is, when you make smoothies every day, you really do not wanna get bored and our world is full of different kinds of fruits and vegetables and the permutations are endless! That being said, there are certain smoothies I just do not make, like pineapple and oats = yuck! Orange + yogurt = run to the bathroom!! etc!

All this fruit talk is making me hungry! OK, so I am going to run along and make some thing to eat while you check out my recipe for this refreshingly fresh and jazzy smoothie!!

Ingredients :-

  1. Mango – 2 cups
  2. Kiwi – 3
  3. Pineapple – 1 medium size
  4. Coconut water – from one large coconut ( add more if you do not like it thick)
  5. Palm Sugar – 1 tsp ( optional)

 

Instructions :-

  1. Skin the mango and cut the fresh mango into large chunks and chuck right into the blender
  2. Then cut the kiwis into two and using a spoon scoop out the flesh
  3. Slowly slice off the skin of the pineapple and cut into small chunks
  4. Add all the fruits into the blender
  5. Finally break open a fresh coconut and add the water to the smoothie ( if you can use the flesh of the coconut as well)
  6. Give a good mix
  7. Serve into individual glasses with a slice of pineapple on top

 

 

Mango, Peach and Orange Smoothie

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Hello my Dear Wonderful Readers!

How are you all doing today? I found peaches at the nearby market and I decided why not use them in a fresh morning smoothie. As I took a walk down the market aisle, Β I realized that the number of mangoes are dwindling, therefore I decided to make the most of it while its still available. That brings me to the topic of canned food. Now for one, unless its an order to make a cake without a seasonal fruit or when I need to add a cheer to a cocktail, I stay clear of canned food. Simple cause I worry about the preservatives in the can. Food was never meant to last as long as it does when it is canned. So why add more preservatives and chemicals to your diet right? That’s why I prefer using fresh fruits in my smoothies. Also if I want an element of cold or frozen, I cut up the required fruit and freeze it over night so my smoothies are thick and creamy. That being said some times when I need to make a tuna salad in a hurry (once in 6 months!) I do grab a can of canned tuna. Nothing substitutes fresh, seasonal fruits. So if you are planing on making a smoothie tomorrow, I suggest you pick up the least expensive fruit in the market, that means they are in season and they will only make you healthier!

So this smoothie is a mixture of fresh peaches, mangoes and oranges. Now if you want you could add water or yogurt but I do not like the combination of milk or yogurt with citrus fruits. It just does not work! ( for me). And this smoothie is a really thick smoothie, almost like ice cream. I did not add any liquid cause I wanted more fruit this time.

Ingredients :-

  1. Fresh Peaches – 4
  2. Mangoes – 3 cups ( cubes and frozen)
  3. Oranges – 2 large
  4. Ice Cubes – 5 – 6

 

Instructions :-

  1. Cut and core the peaches.
  2. Cube the mangoes and freeze over night for a creamy thick consistency ( its ok if you do not have frozen mangoes, fresh mango works too)
  3. Juice 2 large oranges ( use the pulp too)
  4. Add all the ingredients into a blender along with the ice cubes. Blend according to the blender instructions and serve with a slice of fresh cutΒ orange.

 

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 ofΒ 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 Β week. LOL. We were on the breakfast table going on about our normal everyday morning routineΒ and suddenly all youΒ 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 IΒ 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 Β a heftyΒ 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 Β and the baby, I haven’t had the time to think about anything else! I am sure if you are aΒ 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 rainsΒ and Bengaluru was cloudy all the time! The true ‘Bangalore’ that I “oh-so longed for”Β 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! πŸ˜› 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’sΒ are best enjoyed withΒ 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 leastΒ 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 – Β 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 Β (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 Β 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 oilΒ 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. Β “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 Β soft linen dress orΒ cottonΒ 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 whatΒ 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!!Β 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. πŸ˜›

Both the boys atΒ 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 – Β 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 :-Β 

  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 Β 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 Β 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. πŸ™‚

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. Β 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!!