Mar 9, 2022 | Mains
Papad Paratha.
I loved this paratha whenever my mum made it. I don’t know what took so long for it to make it to my blog but I am glad I am finally documenting this here. The crunchy papad is mixed with onions and spices, stuffed in whole wheat dough balls and then roasted with ghee on a griddle. This is best enjoyed with served hot and fresh and with curd raita and pickles.
How to make this –
Ingredients –
1.5 cups whole wheat flour
4 moong papads
1/2 tsp red chilli powder
1 tsp ghee
More ghee/oil as required
Method –
Knead whole wheat flour with water as required into a soft dough.
Roast moong papads (legume fritters) on open flame and crush them well. Can use a rolling pin to crush them.
Mix in salt to taste, red chilli powder and ghee and mix in the crushed papad. Mix them well.
Divide the dough into small balls.
Flatten the dough ball into 3 inch diameter, brush a little ghee/oil on it and then spread the papad filling.
Close the edges forming a flattened ball again and roll it to give a shape of roti/flatbread.
Roast on griddle/tawa with ghee.
Enjoy!
If you like this recipe of papad paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handles.
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Sabut moong dal paratha
Mar 6, 2022 | Mains, Snacks
Potato Paneer Patties Sandwich.
My mom says you don’t need too many ingredients to make delicious food. This is one such example. Crunchy patties are shallow fried in cold pressed oil with flavours of garlic and coriander leaves and some basic seasonings.
The husband and I like to team it up with salad greens, tomatoes, green coriander and mint chutney, cheese slice and a little drizzle of sweet chilli sauce. Oh! I am drooling again as I pen it down 🙂
You can find the recipe of coriander and mint chutney here.
How to make the patties – Makes 6 patties
1/2 cup boiled and grated potatoes
1/3 cup grated paneer
1/4 cup Panko breadcrumbs or crushed poha – more breadcrumbs to roll the patties in
1/4 cup chopped coriander leaves
2 long green chillies – minced
2 tbsps dry crunchy garlic (I use the one from SpanIn)
Salt to taste or 3/4 tsp
2 tsps red chilli flakes (optional)
Cold pressed oil as required
2 tbsp all purpose flour
2 tbsp cornflour
Method –
Mix together potatoes, paneer, breadcrumbs or poha, coriander leaves, green chillies, garlic, salt, red chilli flakes. Taste and adjust seasoning and make small discs and keep them aside.
Make the all purpose flour and cornflour slurry by adding water.
Heat oil in a pan. While the oil heats on medium low flame dip the patties in the slurry and roll them in breadcrumbs. Shallow fry them until they turn crisp brown on both sides.
Now assemble the sandwich – add a layer of mint chutney on a bread slice, place the patty. Top it up with salad greens and sliced tomatoes. Add another layer of patty and then cheese slice and sweet chilli sauce. Layer up the top bread slice with mint chutney again and finish up the sandwich.
Enjoy!!!
If you like this potato paneer patties sandwich recipe, I would love your thoughts in the comments section below.
You can also connect with me on my Instagram and Facebook handles.
Mar 1, 2022 | Mains
Vegan Thai Red Curry.
Thai flavours works so well with Indian palate. The different curry pastes come handy for a variety of quick meals on busy days or lazy weekends. I am sharing a quick vegan Thai red curry paste and the curry recipe here which is perfected with quite a few trials.
Usually Thai curry paste is made with raw ingredients but check the recipe below and take your paste to multiple notches up with a little roasted flavour.
How to make it –
Ingredients –
Thai red curry paste
1 red bell pepper
4-5 red long fresh chillies
2-3 Thai red chillies
1/2 tsp roasted cumin powder
1/2 tsp roasted coriander powder
1/2 tsp black pepper
1/2 tsp turmeric powder or fresh turmeric
1/8 cup lemongrass stalks (not the green part)
1.5 inch ginger or galangal
4-5 cloves garlic
3/4 tsp sea salt
1 lemon juice
1/2 tsp lemon zest
2 kaffir lime leaves (optional, if unavailable increase the quantity of lemon juice by 1 tsp)
1/8 cup spring onions (not the green part)
2 tbsp groundnut oil
3 tbsp water or more if needed
3 tsp coconut sugar/coconut jaggery
For the curry –
3/4 cup thai red curry paste
2 cups mixed vegetables (I used zucchini, mushrooms, yellow pepper, carrots)
1/8 cup spinach
200-250 ml coconut milk
1 cup water
1 tsp garlic – chopped
1 tbsp coconut or groundnut oil
Method –
For the paste –
Roast the red bell pepper and red long chillies on open flame carefully until charred. Then take them off the flame and keep it covered until it’s cool enough to be handled.
Remove the charred skin, deseed the pepper and chillies and roughly chop them.
Now blend all the ingredients of the curry paste together into a paste. Mix in little more water if needed. Then taste and adjust the flavours.
Use immediately or let it mature for a day in the refrigerator. Use whatever is required to make the curry and store the leftover paste in the refrigerator for upto 7 days or in ice cube trays in freezer for upto 2 months.
Method for making curry –
Heat oil in a pan, sauté spinach for a min and remove from the pan. Tip in garlic, then sauté until the garlic begins to change colour. Add the mushrooms and let it cook until it sweats and caramelises. Remove from the pan and sauté rest of the vegetable just until they maintain their crunch but are cooked through. Add in the mushrooms and sautéed spinach and the thai curry paste.
Then sauté the veggies with the paste for 2-3 mins and mix in the coconut milk. Give it all a good mix and then adjust the gravy consistency with water as required. Cover and cook everything for 2-3 mins on low flame.
Garnish with chopped coriander leaves, chopped red chillies and roasted groundnuts.
Serve with steamed rice or rice noodles.
Enjoy!!!
If you like this vegan Thai red curry recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Vegan Thai Red Curry
Feb 26, 2022 | Mains
Dal Dhokli.
This traditional recipe is made in our family for ages now and is an all time favourite. My mom in law used to make it quite often and it was only after she introduced me to it, I tasted it for the first time. Hooked on to it ever since and this hearty bowl meal never disappoints.
How to make this –
Ingredients – Serves 2-3 helpings.
1 cup pigeon peas/ toor dal
1/4 cup groundnuts
1/2 + 1/4 tsp turmeric powder
Salt to taste
1 cup whole wheat flour
2 tbsp besan
1/2 tsp red chilli powder
3/4 tsp cumin seeds
1/3 tsp carom seeds
1/3 tsp fennel seeds
1/2 tsp coriander powder
1.5 tsp ghee/oil
2 tbsps tamarind pulp
2 tbsps jaggery
1/8 cup coriander leaves
For tempering –
2 tsp ghee
1 tsp oil
1/4 tsp hing
1/2 tsp cumin seeds
6-7 pcs curry leaves
1/2 inch ginger – chopped fine
2 green chillies – chopped fine
1/2 tsp red chilli powder
Method –
Rinse the toor dal well and soak for 1/2 an hour. Rinse it again, add 2.5 cups water, groundnuts, mix salt and 1/2 tsp turmeric and pressure cook it for upto 3 whistles or 20 mins on low medium flame.
Now in whole wheat flour, add besan, salt, turmeric, red chilli powder, cumin seeds, carom seeds, fennel seeds, coriander powder and 1.5 tsp oil/ghee and with water knead it into a dough. Let it rest for 15 mins.
Make small balls from the dough and slightly flatten them in palm.
Heat water to boiling level and put the dumplings and let it boil for 7-8 mins. Then drain and keep aside (I usually save the water in which the dhoklis are cooked. So if I need to thin the consistency of the dal I use this water).
Meanwhile let the lentils rest until the steam settles then open the lid and put it to simmer.
Add tamarind pulp and jaggery (adjust the quantity as per taste), cut coriander leaves, and the dhoklis and let it simmer.
To temper –
In a tempering pan (tadka pan) heat ghee (clarified butter) and oil on low flame, and add hing (asafoetida), cumin seeds, curry leaves, ginger chopped in fine pieces, green chillies chopped in fine pieces and sauté. Then add red chilli powder to taste and immediately add little water to it and let it cook for couple minutes.
Add this tadka to the simmering dal and mix well. Save a little tadka to be put on top for presentation. Garnish with cut coriander leaves. Enjoy!
If you like this Dal Dhokli recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Daliya Khichdi
Feb 21, 2022 | Drinks
Spinach & Roasted Almond Soup.
One of our go to meals on weeknights is this vegan soup paired with toasted garlic bread. This is so satisfying and easy to make and obviously doesn’t require too much time. The bread chunks dipped in this thick soup is one of my favorite ways to eat this meal.
How to make it?
Ingredients – Serves 2 portions
1.5 cups Spinach – blanched
1 large onion – chopped roughly
5-6 cloves garlic
8-10 pcs almonds
1/8 cup coconut milk
1.5 tsp cold pressed groundnut oil/coconut oil
Warm water as required.
Salt to taste
3/4 – 1 tsp white pepper powder
Crisp garlic chips to garnish (slice 4-5 garlic cloves thin and then saute in a tsp of oil on medium heat until they turn golden brown and crisp)
Microgreens to garnish (optional)
Coconut milk drizzle to garnish.
Method –
Blanch the spinach leaves – Boil water in a pot and add 1/2 tsp salt and 1/2 tsp sugar in it. Add the spinach leaves for 3 mins and immediately drain and add them to ice cold water to retain the green colour of the spinach. Drain and keep aside.
Heat oil in a pan and whole garlic. Sauté for a minute and then add almond and sauté for another minute. Mix in the onions and cook on medium low flame until the onions just begin to caramelise (change colour).
Remove from the heat and let it cool down to room temperature. In a blender, blend together – spinach, onion and almond mix with a splash of water. Run it until it’s smooth.
Take it back to the pot, and simmer it on lowest flame. Add coconut milk and warm water as per the desired consistency of the soup. Add salt and pepper too.
Let the soup simmer for 4-5 mins on low flame. Taste and adjust seasonings and consistency.
Transfer it to the soup bowls and garnish with garlic chips, a drizzle of coconut milk and microgreens. You can also add seeds of choice.
Enjoy!
If you like spinach and roasted almond soup recipe, do let me know in the comments below or connect with me on my Instagramor Facebook handles.
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Roasted tomato and garlic soup
