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Thursday, March 15, 2018

Purple cabbage sabzi

I had chanced upon this purple cabbage in the marjket. I got it as I wanted to taste it. I shredded as small part of it & ate it raw with some poha which has been mixed with chutni powder & til oil & some finely chopped raw capsicum & grated carrot.This was my Ekadashi fasting recipe.It was fresh & crunchy.

Next I googled for a sabzi recipe using purple cabbage...its also called red cabbage...don't know why. Its not red at all. Though I think after cooking , it does turn red or rather pink as can be viewed in the snaps.

I came across this easy recipe which is sans coconut. I added green chillies to it &  added 1/ 3 cup water in installments to tone down the crunchiness !

Ingredients : 250 gm shredded purple cabbage, 1/ 4 tsp mustard seeds, 1/4 tsp urad dal, 1 byadgi mirchi broken into 2-3 pieces,1-2 green chillies roughly chopped,8-10 curry leaves, 1/4 tsp hing, 1/4 tsp sesame seeds,1 tbsp oil, salt to taste.

Method : Heat oil in a kadahi. Add mustard seeds.After they pop up, add urad dal. Once urad dal turn golden brown , add the broken pieces of byadgi mirchi & curry leaves. Fry them for a few seconds. Add shredded purple cabbage & chopped green chillies. Give all ingredients a good stir by the ladle.Add 1/ 4 cup water. Mix all ingredients again. Let it cook for 5-8 minutes. Add salt to taste. Mix all ingredients again so that salt is nicely mixed up. Add remaining water. Again, give a good stir. Cook for 5-6 minutes or till almost no water is left in kadahi. Put off gas.

Toast sesame seeds in another kadahi till they start spluttering up. Alternatively  toast them in microwave for thirty seconds. Put off the microwave. Again toast them for another thirty seconds.

Garnish purple cabbage side dish with toasted sesame seeds. Serve as side dish for rotis and or rice.

My sabzi was not so crunchy as I wanted it to be softer .Hence, I had added water. It was a little salty. So I added, juice of a quarter of a lemon & then it was good.

Sunday, February 4, 2018

Black peas amti

Black peas or kala vatana as it is called in Marathi is a flavourful lentil. I used to cook it earlier. I had not got it for almost ten years, maybe. So , I got some black peas & made this black peas amti .I used Mazedaar Maharashtra spice powder from Madhavi Spices. Goda Masala is named Mazedaar Maharashtra by Madhavi Spices.

I followed this kala vatana chi amti recipe though I tweaked it to suit my cooking.

Ingredients : 1/4 cup black peas, 1-2 tbsp fresh coconut grated, 1 medium onion, a few curry leaves, 1 tsp grated ginger, 1 green chilli , 1 medium tomato, 1 tsp goda masala ( Mazedaar Mahasrashtra of Madhavi Spices ) , 1/2 tsp mustard seeds,1 /4 tsp powdered hing, 1/4 tsp haldi, 1 tsp or more of powdered or grated jaggery( optional ),1 tbsp oil, salt to taste.

Method : Soak the black peas overnight.Next day, discard the water & pressure cook the black peas by adding sufficient  water & some salt to the black peas.

Pressure cook the black peas up  to two whistles & then on low flame for 20-30 minutes. Put off gas.

Make a paste of green chilli, curry leaves, ginger & onion in mixer. Keep aside.

Chop a tomato & make  tomato paste in mixer. Keep aside.

In a kadhai take 2 tsps oil.Put mustard seeds.When they pop up, add hing. Mix nicely. Add the green chilli, curry leaves, ginger-onion paste to the kadhai. Saute nicely till raw smell of onion disappears.Add haldi. Mix nicely. Add tomato paste. Mix nicely. Add salt to atste. Mix nicely. Keep cooking till, raw smell of tomatoes goes away. Add pressure cooked vatanas to the kadhai. Mix nicely. Add fresh grated coconut. Mix nicely. Add 1 tsp Mazedaar Maharashtra aka goda masala of Madhavi Spices to the kadhai. Mix nicely.Add jaggery at this stage to kadhai & mix  nicely. If the amti is too dry, add water to it. Depends on how , you want your amti, very watery or thick. Let it come to a boil.Simmer for 4-5 minutes.Put off gas.

Serve black peas amti with roti or rice. It goes well with both rice as also chapati.

Those who don't want to add onion, please skip the step of adding onion to mixer. Make a paste of ginger, curry leaves & green chilli. Add tomato paste as it is narrated in this recipe.Some people use tamarind paste or kokum as the souring agent instead of tomato. And follow other steps as stated.

Monday, January 22, 2018

Pineapple rasam.

My friend had been talking about pineapple rasam. And I knew I wanted to make it soon. So one morning ,I decided to go & buy pineapple that is available on streets.The pineapple slices-6-7 pieces in a   plastic packet which sells for 10 bucks.I got one packet for this rasam.

I googled & found this recipe on veg recipes. I made it like the recipe with some differences.

Ingredients : 1/4 cup tur dal, 1 packet pineapple slices ( cost Rs 10 ), 1-2 tsps rasam powder, 1 /2 tsp jeera, 1/4 heaped tsp black peppercorns, 1 large tomato chopped fine & pureed in mixer, 1tbsp ghee, 1/2 tsp mustard seeds, 1 red dry chilly, 1/4 tsp powdered hing, 1/4 tsp haldi, few kadipattas,salt to taste.

Method : Pressure cook tur dal with haldi & hing for two whistles & then on slow gas for up to 10 minutes. Put off gas.after the cooker has cooled off, mash the tur dal Keep aside.

Take half of the sliced pineapple pieces & puree in mixer. Keep aside.

Remaining slices of pineapple are chopped finely & kept aside.

In small grinder jar, grind the jeera & black peppercorns to a coarse powder. Keep aside.

In a vessel, add 1 tbsp ghee.Put on gas. As the oil heats up, add mustard seeds. After they crackle, break the red chilly into some pieces & add to the oil.Add the curry leaves now. Now add the pureed tomatoes to the vessel.Allow it to come to a boil.Add salt. Mix nicely. Add the coarsely ground jeera black peppercorn mixture to the vessel,.Mix nicely with the tomato puree .Let it cook for a minute or two.Add the pineapple puree now. Mix nicely. Add the mashed tur dal now .Mix nicely.Add rasam powder now. Add water depending on the kind of rasam that is needed...thin or thick.

Add the finely chopped pineapple pieces to the rasam now. Bring it to boil.Put off gas.

Serve pinapple rasam with rice .

I forgot to add jeera pepper powder to the ghee in vagar & hence, added after tomato puree had boiled. And I added pineapple pieces at the end. In the recipe, these are added after tur dal is added.Maybe , if you follow recipe, it would turn out more flavorful.I have used smaller quantities of jeera & peppercorns as I am not used to very pungent flavours.

Wednesday, January 3, 2018

Vegan Lemon Cake

I had been thinking of making a lemon since a pretty long time. I had gone through many recipes. When I finally got down to making it, I choose two recipes....a vegan version & another an eggless version.

I took some steps from both the recipes & tweaked a little. Here is  my recipe.

Ingredients  :

1 cup whole wheat flour, 1/2 cup maida , 2 tbsps flax seed powder, 1 tbsp apple cider vinegar, 1/2 cup jaggery sugar ( Patanjali brand ) , 1/4 cup oil,1tsp lemon zest, 3 tbsp lemon juice, 1tsp baking powder, 1/2 tsp baking soda, a pinch of salt.

Icing : 2 tbsp lemon juice, 1 cup powdered white sugar .

Method : Preheat oven to 180 degrees centigrade.Line a baking vessel with butter paper. Keepa side.

Add 6-8 tbsps warm water to 3 tbsp flax seed meal .Mix nicely &  keep aside.This is the flax seed egg mix.

Mix all dry ingredients ..whole wheat flour, maida, baking powder, baking soda, salt.Mix all these with a spoon or fork or whisk many times over so that they get nicely mixed. This is the dry mix Keep aside.

Mix oil, apple cider vinegar nicely. Add the jaggery sugar to this mix. Some chunks of sugar may have to be broken up & mixed nicely. Add the lemon zest & lemon juice to the mix. Add the flax seed egg mix to this mix. Mix al;l nicely.This is the wet mix.

Make a hole in the dry mix & pour the wet mix into it .Mix both wet & dry mix nicely so that a batter is obtained.If the batter is not getting formed, add some water drop by drop. The batter formed must have idli batter consistency.

Bake in convection mode at 180 degrees centigrade for 45 minutes or till a toothpik inserted in cake comes out clean. I bake in microwave mode for 4-5 minutes  after this convection baking to ensure that cake is fully baked.

Take 2 tbsps lemon juice & add 1 cup powdered sugar to it. It will become like a white grainy liquid. Pour this over the cake after the cake has cooled & reached room temperature.The icing got so much that it was poured over the whole cake & so much so that not even a little space of cake was dry .

I should have used just 1 tbsp lemoin juice with 1/2 cup white powdered sugar. Cut the cake into desired shapes & serve.

The cake turned out fluffy, moist& soft. Yet, I found lemon zest wanting. Of course the lemon sugar icing taste makes up somewhat for the lemon zest !

Sunday, December 10, 2017

Palak Puri & potato tomato veggie

My mom had made palak puris once for my daughter & she had liked them. So, I decided to make palak puris once in  that day instead of palak paratha.

Ingredients : 1/2 bunch of palak leaves  ( cleaned by soaking in water for 10-15 minutes & patting them dry ), 1.5 cup atta, 1-2 tsps oil  oil for adding to dough , 1 cup oil to fry the puris,  1/4 tsp til seeds ( optional ) , 1/4 tsp ajwain ( optional ), 1/4 tsp haldi, salt to taste.

Method : Pressure cook the palak upto two whsitles. Let the cooker cool. Take out the plak. Let it cool to room teemptraure. Puree the pressure cooked palak to a pate in the mixer. Keep aside.

Take atta, add haldi & salt to atta.Mix nicely. Add til 7 ajwain & again mix nicely in the atta mix. Now add the palak puree & make a dough. If palak puree is insufficient to make it into a dough, add water drop by drop. Make it into dough. Smear palms with oil & knead dough till it becomes one oft round ball. Keep aside.

Take oil in a kadahi & start heating on slow flame.

Again knead the dough & divide it into 12-15 equal sized pedas. Roll out each peda into a flat round circle or  puri of  4-5 inches.

Fry the puris in oil on both the sides till, they get get crisp & golden.Serve palak puris with aloo matar or tangy vegetable of choice.

I made a simple potato tomato watery veggie to serve with palak puris.

Pressure cook 2-3 potatoes. Microwave 2 tomatoes for 1-2 minutes by slitting them on 2-3 sides incompletely. After the tomatoes have cooled to room temperature, skin them. Mash the skinned tomatoes with pav bhaji masher .Keep aside. Peel the potatoes & break them with hands into 5-6 pieces. Keep aside. Take a kadhai. Heat 2-3 tsp oil,Add 1/4 tsp jeera to it. When they splutter, add grated ginger followed by finely chopped 1 green chilly. Let it fry for a minute or two..Add haldi & hing ( 1/4 tsp each ) . Now add the broken potato pieces. Fry for a minute. Add the mashed tomatoes. Add 1 cup water. Bring to a boil.If the veggie is too watery, add 1/4 tsp flax seed meal.Its omega fatty acids & fibre rich. Put off gas.

Serve palak puris with this tangy veggie. 

Wednesday, December 6, 2017

Vegan Sweet Potato cake

I had come across this sweet potato cake on Saffron Trail.I got some seet poatato this week not for the cake .And then decided to bake this cake.  I had apples as well.o , I tweaked the recipe & made it into a Vegan version of the cake !

Ingredients :1 cup atta ( whole wheat flour ) , 1/2 cup maida, 1 cup mashed boiled de peeled sweet potato , 1/2 cup apple sauce ( pressure cook an apple after depeeling & deseeding it & then mash it ) , 1 cup jaggery sugar ( Patanjali brand used ) , 1/2 cup lukewarm water,1 tbsp apple cider vinegar, 1/4 cup oil, 1tsp baking powder, 1/2 tsp baking soda, 1 tsp dry ginger powder, 1 tsp cinnamon, a pinch of salt.

Method : Preheat the oven to 180 degrees centigrade.

Mix atta, maida, baking powder, baking soda, salt, cinnamon powder, dry ginger powder in abowl wirn afork oer whisk. mix many times so that all dry ingredients are nicely mixed with each other. Keep aside this dry ingredient mix.

Mix wet ingredients- oil, apple sauce, mashed sweet potato, apple cider vinegar with each other nicely. Add jaggery sugar to this mixture. The sugar will melt .See that no lumps of jaggery sugar remain. One may have to mash some sugar lumps as jaggery sugar does not break easily.This is the wet ingredient mix.

Make a well in the dry ingredient mix.Put the wet mix into the dry ingredient mix well. Mix so that a batter is formed. Pour warm water drop by drop to get a idli batter type consistency. See that no lumps remain in batter.

Line a baking vessel with butter paper. Pour the batter into the baking vessel over the butter paper .Bake at 180 degrees centigrade for 45-50 minutes or till the toothpick inserted comes out clean.

I baked it in microwave mode for 5 minutes to ensure that the whole cake is completely baked after convection baking is over.

After baking is over, cool it outside for half an hour. Put it upside down on aplate. Remove the butter paper from bottom. Straighten it up & cut as per choice.

This cake was  moist & soft.It was aptly sweet.

Saturday, November 11, 2017

Sai Bhaji

Green leafy vegetables are nutrient rich. Methi or fenugreek leaves & palak or spinach leaves are an iron rich nutrient source .So are lentils like chana dal moong dal ,etc.Here's a recipe which combines both palak, methi, chana dal & many more nutrient green veggies

I love the recipes of Sindhi Rasoi.I had been wanting to try out this sai bhaji. now that winters have begun...maybe not the weather & yet veggies of winter have arrived in the market.I tried this sai bhaji from Sindhi Rasoi & well, it turned out  super !

There is another version of Sai bhaji on the same blog which uses spinach, dil, khatta palak  ( called sorrel ) & methi. Sanjeev Kapoor also has his version of Sai bhaji. All these versions use a mix of more than one green leafy vegetable (  palak is a must )  with lentils ( usually chana dal  ) .

Ingredients : 1 bunch of palak, 100 gm red amarnath leaves, 100 gm fengreek or methi leaves, 100 gm khatta palak , 100gm sua or dill leaves, 1 large potato, 2 bhindi,2 small tomatoes, 2-3 green chillies,1-2 onions, 1 tsp gated ginger, 1 tbsp dhania powder, 1/ 2 cup chana dal soaked for more than half an hour, 1/4 cup  moong dal with chilka, 1 tbsp oil, 1/4 tsp haldi, salt to tatse.

Method : Clean the green veggies thoroughly by soaking in water for 10-15 minutes.Discard the water & keep green veggies aside.

Roughly chop onions, tomatoes & potato ( after peeling the potatoes) . Keep aside.

In a pan , heat oil.Add grated ginger & finely chopped chilies. Saute them nicely. Add chopped onions. Saute nicely. Add turmeric powder. Mix all nicely. Add dhania powder. Add diced potato pieces & bhindi,Mix nicely. Saute for a minute or two .Add the green veggies. I added them just like that without cutting them. One can chop them roughly if one wishes so

Since I added green veggies without chopping, I felt that my pan was not big enough so I had to really struggle to mix up all the veggies.

After the the green veggies shrank in volume  once they got cooked up a bit, it eased up space & I added the soaked dals after discarding the water in which they were soaked. Mix nicely.

Add the chopped tomatoes .Mix with the dals & veggies. Add salt .Remember to add less salt as green leafy veggies have their own salt content.Mix all nicely.

Pressure cook this dal veggie mix up to two whistles. After two whistles, sow the gas flame to low & cook on low flame for 12-15 minutes.Put off gas. After cooker has cooled, take out whistle. Remove lid & the sai bhaji is ready . Just pound the sabji nicely with the pav bhaji pound. Pound just 2-3 times. Chan dal must be seen in the sai bhaji .

I enjoyed sai bhaji with rice. One can enjoy it with rotis or parathas or phulkas as well !

My family & friends liked the taste. I liked it except for the smell of dil which I dislike. It was not pungent at all as I use less pungent green chilies. If more pungency is needed, please feel free to use more chilies or dark green chilies which have more pungency.

This is my #livogenironchef entry for the Iron Chef contest on IndiBlogger.