Palak Dal

DSC_1146

My daughter has reached that age where she has become super picky about what she eats and one of the things she doesn’t like is spinach. So I have to find different ways to make her eat spinach. This dal is one of those attempts. She loves the regular toor dal and so I figured it was best to add spinach to it and make life easier for me.

DSC_1150

Serves 3-4

WHAT WE NEED

1 small bunch spinach

1 Onion, large

1/3 cup Toor dal / pigeon pea

1 tbsp Cooking oil

1/2 tsp Mustard seeds

1/4 tsp Cumin seeds

1-2 Green chillies

1/4 tsp Turmeric powder

1/4 tsp Red chilly powder

Salt

Water

WHAT TO DO

  • Cook the toor dal / pigeon pea with 2/3 cup water in a pressure cooker for 2 whistles.
  • Mash the dal and set aside
  • Wash and chop the spinach finely and set aside
  • In a large pan, heat the oil and add mustard seeds
  • Add cumin seeds and slit green chillies
  • Chop the onions and add it to the pan
  • Fry the onions till translucent
  • Add the spinach and fry till it wilts
  • Add the cooked lentils, turmeric powder and red chilly powder
  • Add salt and bring it to a boil
  • Simmer for 7-8 minutes
  • Take off the heat
  • Serve warm with rice or rotis
  • Enjoy!

DSC_1154

This is my post for the Blogging Marathon under the theme, ‘Indian Regional Dishes’

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Snake gourd & Red lentil Kootu

DSC_1202

All my life I hated eating kootu though my mother never gave up trying to feed it to us. Then I got married and became fully incharge of the kitchen which is when I realised how easy and nutritious and tasty the kootu is. It has a beautiful blend of vegetables and lentils, not to forget the ever evolving spice blend and a crackling tadka to top it all. So I have earned my mother’s wrath by making kootu more often than she ever did.

DSC_1208

Serves 3-4

WHAT WE NEED

200 gms Snake gourd

1/4 cup Masoor dal / Red Lentils

2 tbsp Roasted gram

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1-2 Dried Red chillies

2 tsp Coconut oil

1/2 tsp Mustard Seeds

1/2 tsp Bengal gram

1/2 tsp Urad dal

1 sprig Curry leaves

Salt

WHAT TO DO

  • Cook the lentils till it is mushy and can be mashed. If using a pressure cooker, add 3/4 cup of water and cook till 2-3 whistles
  • Chop the snake gourd into thin semi circular pieces and cook it in water for 8-10 minutes
  • Dry roast the roasted gram, coriander seeds, cumin seeds and red chillies individually for 1 minute each
  • Let cool and grind to a coarse powder
  • Add the snake gourd to the cooked lentils in a vessel and let it cook for 5 minutes
  • Add salt and the spice mix and simmer for 7-8 minutes
  • The water in the lentils and snake gourd should suffice. If t turns too thick then add water to dilute it
  • Take it off the heat
  • In a small pan, heat coconut oil and add mustard seeds
  • Once it splutters, add the Bengal gram and urad dal
  • When the lentils turn brown, chop and add the curry leaves
  • Pour the entire mix on to the lentil mix
  • Serve warm with rice and ghee
  • Enjoy!

DSC_1218

This is my post for the Blogging Marathon under the theme, ‘Indian Dishes’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Flaxseed Dinner Rolls

DSC_1155

I love dinner rolls and keep finding new recipes to make. You can have them with other dishes like pasta or if you are like me, you can have them with a slather of butter anytime of the day. These rolls taste wonderful with the flavour of herbs coming through as also the nutty flaxseed and the slight crunch of bran.

Recipe adapted from here

Makes 8 rolls

WHAT WE NEED

1 1/2 cup All purpose flour

1 tbsp Wheat bran

1 tbsp Flaxseeds, ground

2 tbsp Dried mixed herbs

1 1/2 tsp Instant yeast

1 1/2 tsp Sugar

2 tbsp Olive Oil

1/4 tsp Salt

1/2 cup Warm water

WHAT TO DO

  • Mix the flour, bran, flaxseed, herbs, sugar and yeast
  • Add Olive oil, salt and warm water and knead to form a smooth dough
  • Set aside for 1 hour or till the dough doubles in volume
  • Take out the dough and roll it into a 1″ thick circle
  • Cut it into 8 wedges
  • Roll each wedge from the broader side ro form a crsescent like roll
  • Grease a baking tray and keep the rolls on it dor 20-25 minutes
  • Preheat the oven to 185C
  • Bake for 20-25 minutes or till the drop turns golden brown
  • Serve warm
  • Enjoy!

DSC_1161

This is my post for the Blogging Marathon under the theme,’Wraps & Rolls’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Eggless Cinnamon Rolls

DSC_1148

The second dish in this week’s theme of ‘Wraps & Rolls’ is the classic Cinnamon Roll. I have previously posted this dish which is an egg version whereas this one is an eggless version. My recent endeavour has been to bake eggless versions of the dishes I usually bake with egg. This one is delightful, so soft and delicious. The best part is that it tastes so good without the glaze. It reduces work not to mention calories.

Adapted from here

Makes 15-16 rolls

WHAT WE NEED

For the dough

3/4 cup warm milk

1 1/2 tbsp lemon juice

1/4 cup Oil

1 tbsp Butter, melted

2 tsp Instant yeast

1/4 cup Sugar

2 1/4 cups All purpose flour

1/2 tsp Baking powder

1/4 tsp Baking soda

1/2 tsp Salt

For the filling

1/2 cup Brown sugar

1 tbsp Cinnamon powder

3 tbsp Softened butter

WHAT TO DO

  • Mix the lemon juice with the warm milk and set aside for 5 minutes
  • In a large bowl, add the flour, sugar, butter, oil, baking powder, baking soda, yeast and salt
  • Add the milk and make a smooth dough
  • Set aside for an hour or till it doubles in volume
  • Mix all the ingredients for the filling and set aside
  • Roll out the dough into a 24*18” rectangle
  • Spread the filling on the dough with your hand
  • Roll the dough on the longer side into a tight log
  • Cut the log into 15-16 pieces
  • Grease a baking tray or line it with parchment
  • Place the rolls on the baking tray few inches apart so that the dough has space to increase in volume
  • Set aside for 40 minutes
  • Preheat the oven to 185C
  • Bake for 18-20 minutes or till the rolls are golden brown
  • Serve warm
  • Enjoy

DSC_1151

This is my post for the Blogging Marathon under the theme, ‘Wraps & Rolls’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Herbs & Garlic Rolls

DSC_1132

All through my life I have tried to lose weight. It has mostly not worked because I would not stick to any plan for more than a week. Then I would look at people thinner than me wearing pretty clothes and sulk. This has been going on forever with no end in sight. Finally I figured out how to solve the problem. No, I am not propounding a new weight loss strategy. All I am saying is that my problem has always been other people being thinner. So I figured I would put my baking to use as a dark art and get everyone around me to put on weight. If that is not a delicious solution I don’t know what is.

So these garlic rolls are the first step in that direction. In my defense, they did turn out delicious and quite gobble-worthy.

DSC_1142

Recipe adapted from here

Makes 10 rolls

WHAT WE NEED

1 cup All purpose flour

1 cup Whole Wheat flour

2 1/2 tsp Instant yeast

1 tsp Sugar

1 tsp Salt

2 tbsp Olive oil

3/4 cup Warm water

60-70gms Herbed garlic butter

Sesame seeds to garnish

WHAT TO DO

  • Add the flours, yeast, sugar, salt and oil in a large bowl
  • Add 1/2 cup water and mix to form a smooth dough
  • If the dough seems too dry then add 2tsp water at a time till the dough comes together
  • Cover and set aside for an hour or till the dough doubles in volume
  • Take out the dough and roll it into a 1/2″ thick rectangle
  • Spread the garlic butter on the dough evenly
  • Roll the dough into a tight log from the longer side of the rectangle
  • Cut the log into 10 pieces
  • Grease an 8″ round baking pan and place the rolls side-up on the pan
  • Sprinkle the sesame seeds on top and set aside for 20 minutes
  • Preheat the oven to 185C
  • Bake for 20-25 minutes or till the rolls are golden brown
  • Brush with the balance butter on top
  • Serve warm
  • Enjoy!

 

NOTES

  1. I used the store bought garlic butter but you can also make it at home. Take 70 gms of salted butter, 4-5 cloves of garlic and 2-3 tsp of mixed herbs. Pulse the garlic and herbs together in a blender. Add them to the butter and mix well. Add salt if needed and use.

DSC_1135

This is my post for the Blogging Marathon under the theme, ‘Wraps & Rolls’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Spicy Honey Dip

When I signed up for this month’s Blogging Marathon and picked this theme of ‘Condiments’, my first plan was to finally make and post the ‘Dukkah’, an Egyptian spice blend that is used as a dip along with with olive oil for bread. But then I swayed towards hung curds and have been immersed in it ever since.

I figured I would complete the hung curd in my fridge as well as a trio of hung curd dips and leave the Dukkah for another day. That also gives me a reason to bake another loaf of bread!

I adapted this recipe from the book, ‘Diva Green’ by Ritu Dalmia which has some fabulous vegetarian recipes written in a simple style. I didn’t have Tabasco sauce and red chillies and so they were substituted. Also I played around with the proportions till I got a lovely sweet and spicy flavour rolled in one dip.

WHAT WE NEED

60 gms Hung curd

12 gms Honey

1 tsp Sesame seeds

1 small green chilly

1 tsp Hot & sour sauce

Pinch of ground peppercorns

Salt

WHAT TO DO

  • Add all the ingredients into a blender jar
  • Blend to a smooth dip
  • Else, you can also mix the ingredients by hand to get a comparatively coarse dip
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Condiments’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Mint & Coriander Dip

Continuing with my hung curd spree, today I am posting a quick mint and coriander dip with hung curd. We celebrated my daughter’s birthday over the weekend which is the reason I was left with some mint & coriander chutney as also a whole load of chips that feature in the photos.

So I just mixed the hung curd and chutney to get a creamy dip. It is a nice way to revamp leftover chutney and get a smooth dip. I need some carrots now with this dip to balance out all the cake I have been eating.

WHAT WE NEED

3 tbsp Mint & coriander chutney

2 tbsp Hung curd

Salt

WHAT TO DO

  • Mix the chutney with the hung curd with a whisk or in a blender
  • Check for the saltiness and add salt accordingly
  • Serve with carrots or chips (chips actually 😉
  • Enjoy!

NOTES

  1. To make mint & coriander chutney, take a small bunch of fresh coriander, 4 sprigs of mint, a couple of garlic cloves and 3-4 green chillies. Mix them all with salt in a blender. Add water to form a smooth mixture. You can replace the water with some extra virgin olive oil. If you are using water, drain it out before adding to hung curd.

This is my post for the Blogging Marathon for the theme, ‘Condiments’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Spicy Hung Curd Dip

There are times when I get very hung up on certain dishes and ingredients and keep repeating them so often that the husband and daughter finally do an intervention only for me to get obsessed over the next dish. Now it is the hung cure time. I keep straining the curd in the cheesecloth and then hunt around for a recipe to use it up.

And is it not the perfect time to be hung up on hung curd when I have a ‘Condiments’ theme for the Blogging Marathon this week. This is a quick dip that only needs few basic ingredients always available at home and a blender. This dip works with chips as well as vegetables and is a nice one to have handy for guests.

Recipe adapted from here

WHAT WE NEED

1/4 cup Hung curds

2 Tomatoes, medium

1/2 tsp Curry powder

Pinch of Red chilly powder

Salt

WHAT TO DO

  • Chop the tomatoes roughly
  • Add it along with all the ingredients to a blender jar
  • Blend it to a smooth consistency
  • Enjoy with carrots or chips!

NOTES

  1. To make hung curd, add some regular homemade or store bought curds to a cheesecloth or kitchen towel. Tie the cloth and hang it over a vessel. The end of the cloth should not touch the bottom of the vessel to ensure the whey doesn’t go back into the curds. Keep it in the fridge for 24 hours and hung curd is ready for use

This is my post for the Blogging Marathon for the theme, ‘Condiments’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Stuffed crust Pizza

The stuffed crust pizza has been on my list forever. It is surprising why I haven’t done this before considering I bake pizzas quite regularly. I always plan to make this but then I get into the unnecessary health mode and run miles from the cheese. That was one of the main reasons I picked this theme of ‘Stuffed Dishes’ for this month’s Blogging Marathon.

I didn’t have access to string cheese which is used for these stuffed crust pizzas so I just cut up strips from the mozzarella cheese I had at hand.

Makes 1 pizza

WHAT WE NEED

1/2 portion dough from here

2-3 tbsp Pizza sauce

50-60 gms Mozarella cheese cut into strips

Toppings of your choice

WHAT TO DO

  • Preheat the oven to 200C
  • Roll out the dough to 8″ on a greased baking tray
  • Place the cheese strips on the dough 1″ from the edge on all sides
  • Fold the dough to enclose the cheese inside and press it gently to lock the cheese
  • Apply pizza sauce on the rest of the dough and add the toppings
  • Bake for 20 minutes off till the sides begin to brown
  • Serve warm
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Stuffed Dishes’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Stuffed Idli

This series seems to be one of hasty phone pictures. History repeated itself, as it often does in my house, when the daughter and husband claimed to be so hungry that waiting even for a second was impossible. It is so weird that there are days when I have the meal ready way before time and they would take forever to come and eat while there are other days when all I need is 10 minutes to click few photos but they would rant and rave and gobble up the meal before I take out the camera.

Today’s dish for the theme of ‘Stuffed Dishes’ is the ubiquitous idli. Idli has undergone so many variations and modifications yet it manages to retain its traditional charm. I decided to use up the last few ladles of my idli batter and some leftover veggies in making this stuffed idly. The veggies were left over from the pasta I made few days ago and so had carrot,golden corn,mushroom and capsicum. Needless to say, I was rewarded with beaming faces and a clean refrigerator. What more to ask for?

Makes 8 idlis

2 cups Idli Batter

1/4 cup cooked vegetables of your choice

Oil

Water

WHAT TO DO

  • If you don’t have any cooked vegetables, then sauté whatever veggies you plan to stuff the idli with in some oil till they are almost done and set aside
  • Take a large pan / idli vessel / pressure cooker and fill it with some water and put it on the gas to medium low
  • Grease the idli moulds with little oil
  • Pour the idli batter to fill half of the idli mould
  • Put in the veggies on top of the idli batter and pour some additional batter to cover the veggies
  • Steam for 10 minutes and let is rest for another 5 minutes
  • Unmould and serve hot
  • Enjoy with your favourite chutney, sambhar or as is

NOTES

  1. I have tried this with multiple leftover dry veggies and all work. My favourite is the leftover masala from making masala dosas. They are very tasty when stuffed into the idli batter

This is my post for the Blogging Marathon under the theme, ‘Stuffed Dishes’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM