Tuesday, May 28, 2019

Cinnamon Almond Coffee Cake






Almond Flour - 21/2 cups
Salt - 1/4 tsp
Baking Soda - 1/2 tsp

Large Eggs - 3
Soft Butter - 1/4 Cup
Honey - 1/2 cup (or Maple Syrup - 1/3 cup +1 tbsp)

Topping:
Melted Butter - 1/4 cup
Coconut Sugar - 1/4 cup
Ground Cinnamon - 2 tsp
Sliced Almonds - 1/2 cup

Grease a 8 or 9 inch baking pan with butter and sprinkle some flour. Keep aside.

Mix almond flour, salt and baking soda.

Take soft butter in a bowl and add 3 eggs. Whisk well. Add honey or maple syrup and mix well.

Add it to the flour. Spread the batter onto the baking dish.

Combine melted butter, coconut sugar, cinnamon, sliced almonds and sprinkle over the cake batter. The topping (without the sliced almonds) can be made in double quantity and half of it spread on the baking dish before putting the batter.

Bake in a preheated 350F oven for around 30 minutes.  Cool and serve.

Adapted from https://elanaspantry.com/cinnamon-coffee-cake/

Wednesday, March 6, 2019

Tri Colored Quinoa with Chickpeas and Peanuts




Quinoa - 1/2 cup
Water - 1 cup

Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green chilies - 1. finely chopped
Ginger - 1/2 inch, grated
Urad dal / Split Black Gram - 1 tbsp
Curry leaves - a few, (optional)

Boiled chickpeas or Boiled Brown Lentils - 1/4 cup
Roasted Unsalted Peanuts - a handful
Salt

Friday, March 1, 2019

Mung Dal with Vegetables


Olive Oil - 2 tbsp
Jeera / Cumin Seeds - 1 tsp
Bay Leaf - 2
Green Chili - 2, chopped
Ginger - 1 inch, minced

Yellow Mung dal - 1 cup, boiled
Water - a few cups
Mixed Vegetables - Green Beans, Cucumber, Squash
Turmeric - 1/2 tsp
salt
Roasted Cumin powder - 1 tsp
Paprika - 1/4 tsp
Ghee - 1 tbsp

Add olive oil, cumin seeds, bay leaf, green chili and ginger to a heated pan. Sauted for a couple of minutes.

Then add the chopped vegetables, turmeric and salt. I used green beans and chopped cucumber.

Cook till the vegetables are almost done.

Add the boiled dal, a couple of cups of water and salt. Mix well. Bring it to boil. Cook till the dal thickens and the vegetables are soft.

Add a tbsp of ghee, roasted cumin powder and paprika on top and serve hot.

Sunday, February 3, 2019

Sweet Appam / Yereyappa





White Rice - 1 cup, wash and soak for a few hours
Jaggery - 3/4 cup, crumbled
Fresh Grated Coconut - 1 cup
Poha / Flattened Rice - 2 tbsp, soaked for a few minutes
Banana - 1 tbsp, mashed
Cardamom Powder - a pinch

Blend everything together in a blender with little water to make a thick batter. Batter should be thicker than Dosa/Pancake batter.

Using a spoon, drop a tablespoon of the batter and deep fry in medium high oil in batches till brown on both sides. remove on paper towel to remove the excess oil. Cool completely and store in a air tight container for a week.

Wednesday, January 2, 2019

Instant Pot Masoor Dal Khichdi





White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Red Masoor Dal / Red lentils - 1/2 cup
Water - 3 cups
Olive Oil - 1 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 4
Cinnamon - 1 inch
Onion - chopped
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt
Mixed Vegetables - Carrots, Cauliflower, Green Peas, Green Beans - cut into medium chunks
Ghee - 1 tbsp

Wash the rice and dal in water and keep aside.

Start the instant pot in sauce mode.

Add olive oil and then all the spices - cumin, bay leaf, cloves, cinnamon, onion, green chili and ginger.

Saute for a few minutes till the onion changes color. Then add the vegetables and salt and cook for a couple of minutes.

Add the washed rice and masoor dal, salt and 3 cups of water.

Cook on manual pressure cook for 2 minutes.

Release pressure after 10 minutes. Serve hot with some ghee on top.


Sunday, September 23, 2018

Instant Pot Pongal




White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Yellow Mung Dal - 1/2 cup
Water - 4 cups
Ghee - 2 tbsp
Cumin Seeds - 1 tsp
Asafoetida - a pinch
Curry Leaves - a few
Whole Black Peppercorns - 10
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt

Optional Tempering - Dried red chili, a few curry leaves, cashew nuts in ghee

Start the instant pot in saute mode.

Add ghee and then all the spices - cumin, asafetida, curry leaves, peppercorns, green chili and ginger.

Saute for a couple of minutes till the ginger begins to brown.

Add the washed rice and mung dal and 4 cups of water.

Cook on manual pressure cook for 3 minutes.

Release pressure after 10 minutes. Serve hot or you can add an additional tempering of red chili, curry leaves and cashew nuts in ghee over the pongal.

Thursday, December 14, 2017

Spicy Potato Masala






Yukon Gold Potatoes: 4 
Curry leaves: a few
Mustard seeds: 1/2 tsp
Cumin seeds: 1/3 tsp
Asafetida/hing: a pinch
Salt
Turmeric
Oil: 1 tbsp

For the spice powder:
Coriander seeds: 1/2 tsp
Chana dal: 1/2 tsp
Arhar dal: 1/2 tsp
Whole dry chilies: 1 or 2


Wash and cook the potatoes till cooked through but not mushy. Chop in small cubes. Keep aside.

In a pan heat 1 tsp oil and roast the spices till aromatic. (on low flame it should take 4-5 minutes). Cool it and then grind to a coarse powder. Keep aside.

Heat 1 tbsp oil in a heavy cast iron pan and add the mustard and cumin seeds, followed by curry leaves and asafetida. Then add the chopped potatoes. Sprinkle salt and turmeric and cook on medium flame. Cook for 10 minutes or till the potatoes look somehow crusty. Sprinkle the spice powder, cook a couple of minutes more.















Adapted from : http://www.ahomemakersdiary.com/2017/08/spicy-potato-roast-south-indian-style.html


Wednesday, October 4, 2017

Karanji




For filling:
Ghee - 2 tsp
Fresh grated coconut - 3 cups, packed tightly
Sugar - 2 cups, add a little more if you like it sweet
Milk - 1/2 cup
Cardamom Powder - 1/2 tsp

For dough:
Fine Semolina / Rava - 3/4 cup
Maida / Flour - 3/4 cup
Milk - 1/2 cup to 1 cup
Ghee / Clarified Butter - 1 tbsp
Sugar - 1 tsp
Salt - a pinch





Friday, September 1, 2017

Veg Jalfrezi






Mixed Vegetables:
Capsicum / Green Bell Peppers - 2 large ones
Carrots
Green Beans - optional
Cauliflower - optional
Red Potato - Optional

Oil - 2 tbsp
Butter - 2 tsp
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 tbsp
Green Chili - 2, chopped
Yellow Onion -1, sliced
Tomato -1 , sliced
Cumin Coriander Powder - 1 tsp
Cayenne Pepper - a pinch
Kasturi Methi / Dried Fenugreek Leaves - 1 tsp, crushed

Heat oil in a large pan. Add cumin seeds, ginger garlic paste and green chili. The add the sliced onion and fry for a few minutes.

Add thinly sliced red potato, if using. Cook for some time.

Once the potatoes are half done, add capsicum and the rest of the vegetables. Add salt, cumin coriander powder and cayenne.

After a while add the sliced tomato. Cook till the vegetables are done but still slightly crunchy.

Add the kasturi methi and mix it well and serve hot.

Saturday, August 12, 2017

Fig Honey Compote





Fresh Figs - 1 lb, chopped
Raw Honey - 3 to 4 tbsp depending on the sweetness of the fig or as per taste
White Wine Vinegar - 1 tsp
Cloves - 3
Star Anise - 1
Cinnamon Stick - 1 inch
Nutmeg - a pinch

Mix everything together in a saucepan and cook on low heat till the figs are soft and the sauce is thick and bubbly.

Cool and refrigerate in a glass container.

Serve over greek yogurt or ice-cream. We had ours with pistachio ice-cream.






Thursday, June 15, 2017

Quinoa Dosa / Quinoa and Lentil Savory Crepes




Quinoa - 2 cups
Urad Dal / Skinned Black Lentils - 1 cup
Chana Dal / Split Chickpeas - 2 tbsp
Rice - 2 tbsp

Soak together in plenty of water overnight.

Drain water, add a couple of cups of fresh water and blend together in a high speed blender till smooth.

Cover the batter and leave it in a warm place to ferment for a few hours.

Add salt and a little water , if required, to make the batter like pancake batter consistency. Make crepes on a cast iron skillet. Serve with potato curry or any curry of your choice.







Adapted from http://onehotstove.blogspot.com/2017/05/quinoa-dosa-with-quirky-fillings.html

Friday, June 2, 2017

Kanda Batata Poha



Poha - 2 small cups
Sweet Onion - 1 medium size, finely chopped
Boiled Potato - 1, cut into small cubes
Olive Oil - 2 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Tender Curry Leaves - a couple of small sprigs
Green Chilies - 3, finely chopped
Roasted Peanuts - a handful
Turmeric
Salt
Raw Sugar - 1 tbsp
Lemon - 1
Cilantro - handful, chopped


Place the poha/flattened rice in a large sieve and under running water for a few minutes till it softens a little (or soak it in water for a few minutes).  Drain and keep aside. Mix with salt, sugar, lemon juice and turmeric.

Add a tbsp. of oil, mustard and cumin seeds. Then add the curry leaves, chopped green chilies and onion. Cook till the onion begins to caramelize. Add the boiled cubed potato and roasted peanuts and cook for a couple of minutes more.


Now add the poha and and mix everything well. Lower the flame to medium and keep covered for a couple of minutes.


Sprinkle chopped cilantro and serve hot.


Thursday, June 1, 2017

Ajwaini Bhindi / Okra with Spices




Fresh Okra / Bhindi - 30 pieces, wash, dry, cut the ends and chop into 1 inch pieces
Onion - 1, chopped
Olive Oil - 2 tbsp
Ajwain / Bishop's weed - 1/2 tsp
Turmeric - 1/2 tsp
Coriander Powder - 2 tsp
Aamchur powder / Dry mango Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Salt

Heat a cast iron pan. Once hot, add olive oil, onion and ajwain. Cook till the onion becomes slightly soft.

Now add the bhindi, turmeric and salt. Mix well. Cook on high flame for a few minutes spreading it all around the pan.

Add coriander powder and chili powder and continue to cook while tossing in between.

Once the bhindi is done, add aamchur, remove from heat and serve hot.

Adapted from bhindi-ki-sabzi-okra-cooked-with-spices.html


Monday, May 29, 2017

Red Lentils with Green Mango




Red Lentils / Masoor Dal - 1 cup
Green Mango - 1 (medium sized), peeled and chopped into small cubes
Turmeric - 1/2 tsp
Water - 3 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped
Salt

For Tempering :
Mustard Oil - 2 tsp
Dried Red Chili - 2, broken
Paanch Phoron / Five Spices - 1/2 tsp


Cook the dal with 3 cups of water and some turmeric till it is soft.

Heat a large pan. Add 1 tbsp of olive oil, mustard seeds and green chili. Add the chopped mango and a pinch of turmeric and cook till the mango gets soft. Add the dal and some water. Adjust seasoning and bring it to boil.

Once it reaches desired consistency, remove from heat.

Heat a small pan, add mustard oil. Once the oil is smoking, add the panch phoron and red chili. For the oil and the spices over the dal and serve immediately.




Adapted from http://www.bongcookbook.com/2009/02/masoor-dal-revisited-with-mangoes.html