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Thursday, September 21, 2017

Whole wheat flour halwa in Microwave.

I was craving for atte ka sheera. I thought why not make it in microwave. I googled & came caross this Tarla Dalal recipe.

I tried it by mixing whole wheat flour with ghee & microwaving on high for 3 minutes at one go. Obviously , some part got burnt. So I discarded it & made gain. It turned out yumm !


Ingredients : 1/ 2 cup atta, 1/ 4 cup ghee, 1/2 cup sugar, 1/2 tsp cardamom powder, dry fruits of choice for garnish.



Method : Take ghee in a microwaveable vessel & microwave on high for 10 seconds. The ghee should be in  clear liquid form. Then only it will mix properly with the flour. If ghee has not melted properly, microwave more for 5-10 seconds. Add the atta or flour to the ghee & mix  both nicely.

Microwave on high for 1 minute. Put off microwave. Remove the vessel & stir the atta ghee mixture .Keep vessel with mix in microwave. Microwave on high for 1 more minute. Again remove, stir & microwave on high for 1 more minute. Repeat one more time .

Take out vessel.Add  1 cup water. Mix nicely so that no lump remain. While adding water, be careful as the atta ghee. mix is extremely hot .Water will give bubbles when it is added to atta ghee mix.Add sugar. Mix all ingredients nicely.

Microwave on high for 1 minute. Remove vessel.Stir the ingredient mix in vessel.Again microwave for 1 more minute. Repeat one more time. Add cardamom powder. Mix properly with the halwa.

Serve attae ka halwa garnished with dry fruits of choice.


Since I had walnuts, I toasted walnut bits  in microwave for 30 seconds.I used these walnut bits as the garnish .

Wednesday, September 6, 2017

Adai lapsi dhokla

I had made adai during  the weekend.Some batter was left over And then I saw this Daliya dhokla using lapsi rava. I knew that I had to try making dhokla with leftover adai batter & lapsi rava.

So I set about making the batter for this new fusion dhokla .And well, it turned out yumm !


Ingredients : 1 cup leftover adai batter, 1 cup lapsi rava ( thin variety or if it is thick, then make it thin by grinding it in mixer three to four times. It will be not be uniformly thin. It does not matter ) , 1/ 2 - 1 cup dahi or chaas, 1/2  tsp  hing, 1/2 tsp turmeric, 1 tsp mustard seeds, 1 tsp unpolished til , 2-3 tbsp oil, 1 packet eno fruit salt, 1 green chilly finely chopped, 1 tsp grated ginger, some finely chopped coriander for garnish.


Method : Add lapsi rava to leftover adai batter. Mix so that no lumps remain. Curds or chaas will hve to be added to get idli batter type consistency. Add curds or chaas little by little as batter needs to be thick with no lumps.Add 1 tbsp oil to this batter. Mix nicely.Keep it overnight to soak.

Next morning, add grated ginger, finely chopped green chillies,,hing , haldi & salt to taste to batter. MIx nicely .

Get a steamr ready. Even acooker can be used. Let the water already be boiling in the steamer or cooker. Grease the inside of vessel with oil .Keep aside.

Add eno slt to batter. Mix nicely & pour batter into greased vessel/ vessels. Steam in steamer or cooker for 15-20 minutes.Check if dhokla is cooked by inserting a toothpik or fork. If not, steam for 5 more minutes.

Prepare tempering by heating oil in a kadhai .Add mustard seeds. After they splutter, put off gas. Add til seeds to kadahi. Pour this tadka over steamed dhokla. Cut dhokla into desired shapes after it cools off. Garish with chopped corainder & serve.



Saturday, September 2, 2017

Chutni pudi poha.

Whenever we have to go to attend any function in temple or whenever we have a puja at home or any socio religious function like gruh pravesh etc in the mornings,in our community ( Madhva Brahmin community), it is preferred, to eat fruits or a no cook snack.The most common item is any snack of poha. Poha dahi or chutni pudi poha, or banana poha is common. We can eat poha any time, ...actually, all the time !

Cooked poha  like the batata poha & upma is allowed for upvaas as well.

Even for ekadashi upvaas, poha cooked as also uncooked versions are allowed. Even upma is fine for ekadashi.


Ingredients : 1 cup thin poha, 2-3 tsp chutni pudi, 2-3 tsp kachha tel (raw oil without warming or heating even ) , 1 small cucumber peeled & grated, 1 small carrot peeled & grated,1/2 capsicum finely chopped, 1 tsp lemon juice, finely chopped coriander for garnish, salt to taste.


Method : Mix poha, oil & chutni pudi in bowl.Sprinkle salt.Salt must be added very carefully. This is because, poha has salt & chutni pudi has salt as well.Add grated carrot, grated cucumber, chopped capsicum .Mix all nicely. Add lemon  juice .Mix Garnish with finely chopped coriander.

Enjoy the taste as you tuck into it !


Vegetables are optional....one can add any raw vegetable except onion & garlic as that will make it unsatvic.Cucumber is most common. Carrots, capsicum , coriander are optional.For tangy poha, add lemon juice.

Thursday, August 17, 2017

Cabbage Pulao

I had made cabbage sabzi early in the week.Half of the 400 gm cabbage was leftover. I thought of making cabbage pulao. I googled & got many recipes of cabbage rice. I choose this recipe of Veg Recipes of India. I made a few changes. And of course, I made it in the cooker.


Ingredients : 1 cup basmati tukda rice, 1 tbsp oil, 200 gm finely shredded cabbage, 10-12 curry leaves , 1-2 green chillies roughly chopped, 1 tsp grated ginger, 1 bay leaf, 1 inch cinnamon stick, 5-6 peppercorns slightly pounded, 1 tsp cumin or jeera, 1 tsp dhania powder, 1/4 tsp red chilli powder, 1/4 tsp haldi, 1/4 tsp hing,juice of half lemon , salt to taste.


Method : Take oil in the pressure cooker pan. Heat the oil .Add ginger to it.Let it be nicely fried in oil.Add pounded peppercorns, cinnamon stick & cumin .After they turn fragrant, add shredded cabbage, curry leaves &  green chillies. Let it be nicely sauteed. Add haldi & hing. Mix nicely with cabbage & spices. Add bay leaf. Give all ingredients a good stir. Add rice. Mix all things nicely in the pressure pan. Add dhania powder & red chilli powder. Mix nicely with the ingredients in the vessel.Add salt. Mix nicely once again so that salt gets distributed all over. Add 2 cups water. Put on the lid of the pressure pan.Put on the whistle.Pressure cook for 2-3 whistles on high flame. Put off gas.Aftr it cools, put off whistle.After 10-15 minutes after whistle has been removed, open the lid. The cabbage pulao is ready. Sprinkle juice of half a lemon & mix with the fluffed up rice.

Serve cabbage pulao with roasted papad & raita.


My family were all praise for this mildly spiced pulao !

Sunday, July 16, 2017

Vegan Upside Down Apple Cake

I avoid eating apples as I feel they constipate. Since,   I had some apples at home , I decided to make this  upside down apple cake.I have borrowed generously from recipe of Apple cinnamon coffee cake & upside down wholewheat apple cake.


Ingredients : 1 cup atta + 1/ 4 cup maida, 1/2 cup sugar + 2 tbsp sugar , 2 medium apples peeled , de seeded & thinly sliced after 1 tsp baking powder, 1/2 tsp baking soda, 1 tbsp coffee powder,1 tsp cinnmon powder, 1/4 tsp clove powder, 1/4 tsp cardamom powder, 1/4 cup unsweetened applesauce, 2 tbsp oil, a pinch of salt.



Method : Take a baking vessel.Line it with butter paper. Arrange the wedges on the bottom of the vessel over the butter paper.Mix clove powder, 1/2 tsp cinnamon powder, cardamom powder & sugar nicely with a fork.Sprinkle this powder on the apple slices so that all slices are covered with this powder. Bake these apple slices at 180 degrees  centigrade  for 8-10 minutes.Keep aside.


In a bowl, mix all dry ingredients namely atta, maida, sugar, 1/2 tsp cinnamon powder, baking powder, baking soda & alt.Mix with a whisk or fork or spoon many times over, so that, ll dry ingredients are nicely mixed.Keep aside.

Add 3-4 tbsp water to 1 tbsp coffee powder. Mix nicely so that no lumps of coffee remain undissolved. This is the coffee decoction. Keep aside.

In another bowl, mix wet ingredients....applesauce, oil, coffee decoction nicely with spoon or whisk.
Pour this wet ingredient mix into a well made in the dry ingredient mix. Mix all nicely so that a batter is formed. It must have just drop down consistency like idli batter.

Pour this batter over the apple slices which have sprinkled with sugar-clove-cardamom-cinnamon powder. Bake for 30-40 minutes at 180 degrees centigrade or till a toothpick inserted in the cake comes out clean.

I always bake in microwave mode for 2-4 minutes, even 5 minutes. after this convection baking to make sure that all batter has got cooked.

Put off oven. Let it cool in the oven for half an hour. Remove cake from oven after half am hour. Cool the cake outside oven for another half an hour.

Take a plate & invert the baking vessel on the plate. The cake will drop down. I felt the apple slices were too moist . So I put the cake in vessel & baked in microwave mode for 2.5 minutes.Let it cool for 5 more minutes. Take out the cake on the plate.Cut it into desired shapes & serve.

Tips : I sliced apples into very thin pieces. Apple wedges can be cut instead of slicing apple.After cutting apples into slices or wedges, sprinkle lemon juice to prevent darkening of apple pieces.

The coffee powder used is Nescafe classic. The coffee powder that was remaining in bottle was less than 1 tbsp. Maybe 3/4 tbsp.I used up the whole thing. Since it was less than 1 tbsp, the coffee flavour was there & yet, not pronounced.

I used white granulated sugar to sprinkle on apple slices. In the cake batter, I used nearly 1/4 cup white sugar & the remaining 1/4 cup jaggery sugar. Simply because jaggery sugar that remained to be used was just 1/4 cup.

Saturday, July 8, 2017

Kadipatta tambli

I was told about this tambli or yoghurt based dish by my mom I googled it & came across this recipe.It is a coolant recipe for the hot summers.

I tried it & it came out well.I mean, no one can go wrong with this dish.Its so simply easy !


Ingredients : 1/3 cup yoghurt, 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, 1  byadgi mirchi de stemmed & broken into 3/4 pieces, 1 green chilli roughly chopped, 1/4 cup fresh dessicated coconut, 3-4 peppercorns,2 tsp oil, 8-10 sprigs of curry leaves, 1/2 tsp urad dal,salt to taste.



Method : Heat a wok or kadhai with 1 tsp oil.Add cumin seeds .When they splutter, add the peppercorns,Roast them for a minute .Add 8 sprigs of curry leaves by plucking out the leaves & discarding the stem.Put off the gas.Roast the curry leaves in the kadhai. Keep aside.Let this cool.

Take the yoghurt & add salt.Whisk the yoghurt with salt into a nice creamy buttermilk.Keep aside.

Take a blender. Add dessicated coconut, chopped green chilly, & the roasted cumin, peppercorns curry leaves mix.Blend into a paste by adding little water. Stop the blender. Scoop out the paste & add to the whisked salted buttermilk.Mix nicely. Keep aside.

Make a seasoning by heating oil in a kadhai.Add mustard seeds.After they splutter, add urad dal.They will turn golden brown.Add curry leaves & broken pieces of byadgi mirchi. Put off the gas.

Pour this seasoning ovr the whisked buttermilk to which the paste has been added.

The tambli is ready.Add to rice. Mix & enjoy.


Tips : My ground paste was grainy as I ground the ingredients   in the dry grinder.I added some water & yet, the result was that the paste was grainy. I did this as the wet grinder attachment of my mixie is too big & the quantity of paste needed was too small.The dry grinder attachment of my mixie is comparatively smaller.





Sunday, June 18, 2017

Colorful pulao

I came across this pulao rice at the Saffron Trail. I loved it so much so that I tried it immediately  .It came out well. I forgot to post it when I tried it first. So , today when I made it for perhaps the third or fourth time, I decided, that this must be posted today.


I have made some changes to the recipe.I skipped adding kishmish & apricots used in original recipe.I grated beet root & carrot as I find chopping finely such a chore.My funda :  if the veggies can be grated, why chop ? I used sambhar powder instead of coriander cumin powder.

I used basmati tukda rice as I use it for daily cooking. Any rice can be used.Just try to use less water so that it does not get mushy & rice remains separate grain wise as one gets in hotels,etc.And I made it in the cooker.

Ingredients : 1/2 cup basmati tukda rice, 1 small carrot -peeled & grated, 1 small beetroot- peeled & grated, 1 small potato- peeled &  thinly sliced, 1 small onion -thinly sliced, 1 tsp grated ginger, 1 green chilli finely chopped, 6-7 beans stringed & roughly chopped  ( as is  as usually  chopped for pulao ), 2 tbsp green peas, 1 bay leaf broken into two pieces, 1 small piece of cinnamon stick, 1-2 peppercorns & 1 small clove -crushed with stone pestle, 1/2 tsp cumin seeds,1 star anise, 1 tsp sambhar powder, 1/4-1/2 tsp garam masala powder.1/4 tsp haldi, 1 tbsp oil, salt to taste.


Method : Take a pressure pan or a small kadhai which can be fitted in a pressure cooker for pressure cooking later.

Heat oil in the vessel selected. Add all spices ....crushed peppercorns- clove, star anise, cinnamon stick & cumin seeds. After they get aromatic, add green chillies & grated ginger.Saute nicely.Add onions. Fry onions nicely for a minute.Add bay leaf.Fry again.Add all remaining veggies now Saute all of them so that all veggies & spices get mixed nicely.Add haldi.Mix nicely with all ingredients.Add rice. Fry all nicely for 1-2 minutes.Add sambhar powder. Mix nicely .Add water. Mix nicely.Add salt & mix nicely with all other ingredients. Add garam masala powder at the end.


Pressure cook for two whistles. Put off gas. After it cools, remove the whistle. Remove lid of cooker after 10-15 minutes of taking out the whistle.


I served pumpkin raita with this pulao !

Serve pulao with pumpkin raita or doodhi  raita or anardana raita or any other raita of choice and or papad.