Sooji Cheela / Chilla (Semolina Pancakes / Crepes in a fusion South Indian style)

 

              Here are some delicious and nutritious Cheelas / Pancakes / crepes made out of semolina. I have added few basic ingredients and seasonings to make them more healthy and nutritious. There is a slight twist in this recipe. 

            I added a tempering to the prepared batter before dishing out the cheelas. I also added a little bit of sambar powder. You can substitute it with any spices of your choice, like pav bhaji masala, garam masala, goda masala or any meat masala. So turning it into a fusion recipe and giving a South Indian touch to this North Indian cuisine. They can be served with coconut chutney, pickle, raita or any side dish. 

           

                Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal. So if you are looking for a quick no-fuss meal that is both healthy and wholesome, then this recipe is just for you. It is a great way to camouflage the veggies and serve to fussy kids and grown ups alike. Do check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/4 tsp. red chili flakes
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 tbsp. carrot, grated
• 1 small tomato, finely chopped
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. sambar powder
• water as needed
• oil to shallow fry

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          In a large bowl, add the sooji, yoghurt, salt and red chili flakes. Add water, little at at time, and prepare a batter of pouring consistency, just like a dosa batter. 

          Now add the remaining ingredients and combine everything well. Adjust the consistency by adding more water if needed. Cover and keep aside for 15-20 minutes. 

          For the tempering - Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, curry leaves and asafoetida. Sauté for a few seconds. Now pour this tempering on the prepared batter and give it a nice mix. 

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

   In a large bowl, add the sooji, yoghurt, salt & red chili flakes.

Add water, little at at time, &prepare a batter of pouring consistency, just like a dosa batter. 

         Now add the chopped onion, carrot, tomato, ginger, green chilies, 

                     Chopped coriander leaves and sambar powder. 

Combine everything well. Adjust the consistency by adding more water if needed. Cover & keep aside for 15-20 minutes. 

For the tempering - Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, curry leaves & asafoetida. Sauté for a few seconds. 

Now pour this tempering on the prepared batter & give it a nice mix. 

Heat a tawa  brush with some oil. Now pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

Prepare similar cheelas with the remaining batter & relish with any side dish, chutney, yoghurt or pickles. 

Mulo Shaak Diye Bhaja Muger Dal (Lentils cooked with Radish Leaves - Bong style)

 

              This is a traditional Bengali lentil curry of roasted Moong Dal (split green gram) which is very commonly prepared in most Bengali household. It is sometimes combined with any veggie for a wholesome and nutritious meal. 

         Here in this recipe I combined it with radish leaves. You can add a few pieces of radish too. I tempered it with bay leaves, cumin seeds, dry red chilies, ginger and finished it off with some ghee. This gives this dal a very good flavor. Adjust the quantity of water accordingly. Sprinkle some roasted cumin powder and enjoy with steamed rice or chapatti.  So check out the step by step pictorial recipe to prepare this Bong style lentil curry.

• 1/3 cup moong dal (split green gram), dry roasted & soaked for 30 minutes
• 2 cups tender radish leaves + stems, chopped finely
• 1-2 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 1 tsp. roasted cumin powder

          Boil the dal and the chopped radish leaves in 1 cup water for 5-6 whistles. Give it a whisk and set aside. 

          Heat oil in a pan and temper with bay leaves, dry red chilies, cumin seeds and ginger. Sauté for a few seconds.

          Add the boiled dal, salt to taste, turmeric powder and slit green chilies. Adjust the consistency and add more water if required.

          Simmer for 2-3 minutes on a low flame. When done, add ghee and mix well. 

          

         Garnish with roasted cumin powder and serve hot with steamed rice or chapattis.

Boil the dal & the chopped radish leaves in 1 cup water for 5-6 whistles. Give it a whisk and set aside. 

Heat oil in a pan & temper with bay leaves, dry red chilies, cumin seeds & ginger. Sauté for a few seconds.

Add the boiled dal, salt to taste, turmeric powder & slit green chilies. Adjust the consistency & add more water if required. Simmer for 2-3 minutes on a low flame. 

                  When done, add ghee and mix well. 

Garnish with roasted cumin powder  serve hot with steamed rice or chapattis.

Beetroot Coconut Rice / Pulihora - South Indian style

 

            This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding grated beetroot, fresh grated coconut and other basic condiments to it. Very simple and easy to prepare, it is a great comfort food. 

           

            This dish is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. It can be relished for breakfast, lunch / brunch or any time of the day. You can also pack it as a lunch box meal. So check out the step by step pictorial recipe to prepare this amazingly healthy dish. 

• 2 cups cooked rice
• 1/2 cup grated beetroot
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 tbsp. roasted peanuts
• 1 tbsp. sunflower seeds (opt)
• 1 tbsp. pumpkin seeds (opt)
• 1/2 tsp. salt or to taste
• 1 pinch of pepper powder
• 1 tbsp. coriander leaves, chopped

             Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal and asafoetida. Sauté for a minute.

            Now add the coconut and stir fry till it turns light brown in color.

  

            Then add the grated beetroot and sauté for 2 minutes.

          Add the cooked rice, salt and pepper powder. Mix everything well and sauté for 1-2 minutes. Switch off the flame.

            Add the roasted peanuts, sunflower seeds and pumpkin seeds. Give it a mix. 

           Garnish with coriander leaves. Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal & asafoetida. Sauté for a minute.

              Now add the coconut & stir fry till it turns light brown in color.

                     Then add the grated beetroot & sauté for 2 minutes.

Add the cooked rice, salt & pepper powder. Mix everything well sauté for 1-2 minutes. Switch off the flame.

   

Add the roasted peanuts, sunflower seeds & pumpkin seeds. Give it a mix. 

                    Garnish with coriander leaves.

Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Camel Pepper Fry

 

            Camel Pepper Fry is a flavorful and spicy meat preparation that is worth trying if you enjoy exploring different kinds of meat and regional flavors. This recipe is a South Indian-inspired fusion preparation, combining camel meat with aromatic spices, curry leaves, and a generous dose of black pepper. Camel meat is readily available in supermarkets across the UAE, making it easy to experiment with this distinctive local ingredient.

            

            For an authentic South Indian touch, I have used coconut oil. You may also use sesame oil or groundnut oil, depending on your preference. Black pepper is the star ingredient, giving the preparation its characteristic warmth and bold aroma, while the curry leaves and garlic add depth and fragrance. A final garnish of fresh coriander leaves and a squeeze of lime juice brings everything together with a refreshing hint of tanginess.

            Camel meat has a long culinary history in the Arabian Peninsula, where camels have traditionally been valued as a source of food as well as for transport. It continues to be enjoyed in the UAE in both traditional and contemporary preparations. This Camel Pepper Fry brings together the culinary heritage of the Arabian region and the bold, aromatic flavors of South Indian cooking to create a unique fusion dish.

            This spicy and flavorful preparation can be served as a starter, a side dish, or alongside steamed rice, chapati, parotta, or any variety of Indian / Afghani breads. So, do check out my step-by-step pictorial recipe to prepare this delicious Camel Pepper Fry at home.

 

Marination - 

• 300 gms. camel meat, curry cut
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. coconut oil

To dry roast  grind - 

• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. whole pepper corns
• 1 sprig curry leaves

Other Ingredients - 

• 1 tbsp. coconut oil
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 onion, sliced
• 1 sprig curry leaves
• 3-4 garlic cloves, chopped
• 1 tsp. coriander leaves, chopped
• 1 tsp. lime juice

            Marinate the camel meat overnight with all the mentioned ingredients.

            Dry roast all the spices and curry leaves for a minute. Set aside to cool down. Then grind into a powder and keep aside. 

            Transfer the marinated mutton in a steel vessel along with 1 cup water. Now take a pressure cooker and 2-3 cups water. Place the vessel containing the marinated mutton in it and pressure cook for almost an hour on a very low flame after one whistle.

            Then transfer the pressure cooked mutton back into the pan and simmer on a high flame till almost dry. Set aside.

            Heat the oil in a pan and temper with cardamoms, cinnamon and cloves. Sauté for a few seconds. 

            Add the sliced onion, garlic and curry leaves. Sauté till light brown. 

            Add the cooked mutton, the ground spices and 1/4 cup water. Stir fry for 1-2 minutes.

            When done, switch off the flame and add the coriander leaves and lime juice. 

            Enjoy it as an appetizer, as a side dish or alongside steamed rice, chapatti, parotta or any variety of Indian / Afghani breads. 

         

  Marinate the camel meat overnight with all the mentioned ingredients.

                   Dry roast all the spices and curry leaves for a minute. 

              Set aside to cool down. Then grind into a powder & keep aside. 

Transfer the marinated mutton in a steel vessel along with 1 cup water. Now take a pressure cooker & add 2-3 cups water at the bottom. Place the vessel containing the marinated mutton in it & pressure cook for almost an hour on a very low flame after one whistle. Then transfer the cooked mutton back into the pan & simmer on a high flame till almost dry. 

Heat the oil in a pan  temper with cardamoms, cinnamon & cloves. Sauté for a few seconds. 

            Add the sliced onion, garlic curry leaves. Sauté till light brown. 

                    Add the cooked mutton, 

                     the ground spices 

                     and 1/4 cup water. Stir fry for 1-2 minutes.

When done, switch off the flame and add the coriander leaves and lime juice. 

Enjoy it as an appetizer, as a side dish or alongside steamed rice, chapatti, parotta or any variety of Indian / Afghani breads.