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Sunday, 31 January 2016

Stuffed Spinach Khandvi (Gujarati Snack in a Fusion Style)

          Khandvi is a traditional Gujarati snack that is usually served as a tea-time snack. It is very light, healthy and a melt in the mouth rolls, which is made out of besan (gram flour), yoghurt and other powdered spices. 

          But in this recipe I gave a slight twist by making a stuffed spinach based Khandvi. It was absolutely delicious and worth a try. So check out the step by step pictorial recipe to prepare this nutritious delicacy.

  • 1 cup besan (gram flour)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. asafoetida
  • 1 tsp. roasted cumin powder
  • 1 cup yoghurt
  • 1" ginger
  • 2 green chilies
  • 1 cup spinach, chopped
  • 2 cups water

Tempering --

  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • 1 sprig curry leaves
  • 1/4 cup fresh grated coconut
  • 3 tbsp. coriander leaves, chopped
  • 2 tbsp. idli podi

          Blanch the spinach in hot water for 5 minutes. Drain and set aside to cool. Puree it along with ginger and green chilies.

         In a bowl, combine the besan, salt, turmeric powder, 1/4 tsp. asafoetida, cumin powder, yoghurt and the spinach puree. Mix everything well with a spoon.

          Add the water and whisk it well so that there are no lumps. Cook the batter in a non-stick pan on a low flame by stirring continuously for 12-15 minutes till it leaves the sides of the pan and becomes thick.

          To test if the batter is cooked, spread a tsp. of it on a flat surface (steel plate, plastic plate or kitchen platform). After a minute, try to roll it. If it is done easily, then the batter is done.

          Take off the flame and immediately start spreading on back of a steel plate, tray, melamine tray / plate or any flat surface. There is absolutely no need to grease it.

         Spread the coconut and idli podi (leave some for garnishing) over it. After it cools down, cut them into 1" strips and gently roll them till the end. Transfer them to a serving plate.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the remaining asafoetida, curry leaves and sesame seeds. Sauté for a few seconds and take off the flame.

         Pour this tempering on the prepared khandvi. Garnish with the fresh grated coconut, coriander leaves and idli podi. Serve as a tea-time snack.

                                  Blanch spinach in hot water for 5 minutes.

                                  Drain & set aside to cool.

                                 Puree along with ginger & green chilies.

                                  In a bowl take besan and all the dry spices.

                                  To it add yoghurt & spinach puree.

                                  Mix with a spoon.

                                  Add 2 cups water & give it a whisk.

                          Cook in a non stick pan on a low flame for 12-15 minutes by stirring 
                          continuously till it is thick.

                              Spread directly on a plate. Top it up with coconut & idli podi.

                                  When cool, cut into strips & gently roll them as shown.

                                 You can spread directly on a melamine plate too.

                                  It can be spread directly on a corelle plate too.

                                  Arrange on a serving plate.

                                  Heat oil & temper with mustard seeds & asafoetida.

                                Add sesame seeds & curry leaves. Sauté till it changes colour.

                         Pour the tempering over the khandvis. Garnish with grated coconut, 
                         coriander leaves & a sprinkle of idli podi.

Saturday, 30 January 2016

Semolina Peas Upma (Porridge - South Indian Style)

          This is my 700th post since I started my website in August 2014. Today I made a healthy and a nutritious South Indian breakfast of semolina cooked with some green peas. It is a very simple and a quick dish that can be prepared in a jiffy and is very common in most homes.

          You can add any veggies to it, to enhance the flavour and make it more wholesome. Relish it with coconut chutney or pickle. I like mine with some idli podi sprinkled over it. So check out  the step by step pictorial recipe to prepare it.

  • 3/4 cup sooji (semolina)
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 whole dry red chili, broken
  • 1 tsp. urad dal (split black gram)
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1 sprig curry leaves
  • 1/2 cup peas (I used frozen peas)
  • 2-3 tbsp. roasted peanuts
  • salt to taste
  • 1 tsp. lime juice
  • 1 tsp. ghee

          Heat oil in a pan and temper with mustard seeds and red chili. After it stops spluttering, add the urad dal and saute till it changes colour

          Add the onion, ginger and curry leaves. Saute till light brown. Now add the peas, followed by the sooji and stir fry till it turns slightly brown.

          Add 3 cups water, salt and the roasted peanuts. Simmer by stirring continuously on a low flame till it turns thick. Add lime juice and ghee. Give it a stir and serve hot with coconut chutney.

                          Heat oil & temper with mustard seeds & dry red chilies. After it 
                          stops spluttering, add urad dal & saute for a few seconds.

                               Add onion, ginger & curry leaves. Saute till light brown.

                                Add peas followed by the .......

                               ...........semolina. Stir fry till light brown in colour.

                       Add water, salt & roasted peanuts. Simmer till it becomes thick. Add 
                       lime juice & ghee. Give it a stir.

                                Serve hot with coconut chutney.

Friday, 29 January 2016

Dum Ka Murgh - (Dum Chicken - Hyderabadi Style)

          Here is my healthy version of a very popular Hyderabadi recipe of Chicken, cooked in the Dum style. It is a very simple and an easy preparation as all the ingredients are first marinated and simmered away, covered, on a very low flame till done. So there is no sauteing required.  

          It is a Mughlai dish, which is actually very rich. But I kept the fat to a minimum and minus the cream. This awesome delicacy is full of flavours and is relished with either plain Biryani, plain steamed rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare it.

  • 750 gms. chicken on bones
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1 tbsp. red chili powder
  • 1" cinnamon stick
  • 3-4 green cardamons
  • 5-6 cloves
  • 2 bay leaves
  • 10 peppercorns
  • 1/2 cup yoghurt
  • 1/2 cup paste of nuts (Cashews, Pistachios, walnuts & raisins)
  • 1/2 cup coriander leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 3/4 cup fried onions
  • 1 heaped tbsp. ginger-garlic paste
  • 2-3 green chilies, chopped
  • 1 tbsp. lime juice
  • 2 tbsp. oil
  • 1 tbsp. ghee

          In a bowl add all the ingredients and mix well. Cover and marinate for a minimum of 5-6 hours, preferably overnight.

          Transfer to a heavy bottomed pan / karahi and cover with an aluminium foil. Place a lid on it and cook on high flame for 2-3 minutes.

          Now place the pan / karahi on a tawa and continue to simmer on a low flame for 30-35 minutes. 

          Let it remain covered for 15-20 minutes. Serve with plain steamed rice, kuska Biryani, naan or tandoori roti.

                                In a bowl, mix all mentioned ingredients.

                               Marinate for 5-6 hours or overnight.

                               Transfer to a kadai / heavy bottomed pan.

                                Cover with a foil & place a lid over it.

                     Cook on high for 2-3 minutes. Then place it on a tawa & cook for 30-35
                     minutes on a very low flame.

                               The cooked chicken with all the aromatic flavours trapped in.

                            Serve with plain steamed rice, plain Biryani, naan or tandoori roti.

Thursday, 28 January 2016

Masaledar Bajra Roti (Spicy Pearl Millet Flat Breads)

          Here are some simple and yummy Bajra Roti or flat breads made out of millet flour. They are a healthy option in general and in particular for those with gluten intolerance. To make them more appetizing and appealing, I added onion, ginger, green chilies, spring onion, coriander and mint leaves and other dry spices. Some flax seeds too went into it and they can be relished with pickles, yoghurt, chutney, butter or any side dish. So check out the step by step pictorial recipe to prepare it.

  • 2 cups Bajra flour (To make 4-5 rotis)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 1 onion, chopped
  • 2 tsp. flax seeds
  • 2-3 tbsp. coriander leaves, chopped
  • 2-3 tbsp. mint leaves, chopped
  • 2-3 tbsp. spring onion (green part), chopped
  • 1 tbsp. oil to knead
  • oil to shallow fry

          In a bowl combine all the ingredients, except oil to shallow fry. Add lukewarm water and mix it with a spoon first. Then with your hands knead into a dough. Cover and keep aside for 30 minutes.

          Divide into 4 equal portions. Take each portion and spread it on a greased non-stick tawa / griddle into a circle with the help of your fingers.

          Keep a bowl of water alongside for wetting your fingers while working on the dough. Spread it as thinly as possible. 

          Make few holes on it and fry on a low flame by drizzling some oil in the holes and around the edges. When one side is done, carefully flip it over and cook the other side too. 

          You need to keep two tawas / griddles to make similar rotis with the remaining dough. Another alternative is to place the back side of the tawa under running water for a few seconds to cool it down.

          Grease the tawa again and continue making similar rotis. Serve them hot with pickle, yoghurt, butter or any side dish.

                                In a bowl, take all mentioned ingredients, except oil.

                                Mix everything well.

                     Knead a dough with required amount of hot water. Cover & keep aside 
                     for 30 minutes.

                                Divide into 4 equal portions.

                    Roll out each portion directly on a greased tawa with the help of your fingers.

                               Fry on both sides on a low flame till done.

                    Place the back side of the hot tawa under a running water to cool down
                    in order to prepare the next roti.

                         Serve them hot with either pickles, yoghurt, butter or any side dish.

Wednesday, 27 January 2016

Sheem Shorshe (Flat Beans in Mustard Sauce - Bengali Style)

          This is a typical Bengali style Flat Beans curry with mustard paste. It is a traditional homemade style side dish that is best relished with hot steamed rice. It can also be had with chapattis.

           I went in for the bottled kasundi paste, but in the absence of it, ground mustard paste can be used. Serve this delicious curry garnished with a fresh slit red chili and grated coconut. So check out the step by step pictorial recipe to prepare it.

  • 300 gms. Flat Beans, cut into half
  • 2 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds)
  • 1 tsp. garlic, chopped
  • 1 onion, chopped
  • 1-2 fresh red / green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. kasundi / mustard paste
  • 2 tbsp. fresh grated coconut
  • 2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with kalonji. Sauté for a few seconds and add the garlic. Fry till light brown and add the onion and chilies. Continue to sauté till light brown.

          Now add the flat beans, salt and turmeric powder. Mix well and cook, covered on a low flame till they turn soft. Sprinkle water and stir at intervals.

          When done, add the kasundi, coconut (reserve some for garnishing) and coriander leaves. Give it a mix and garnish with coconut. Serve as a side dish with either steamed rice or chapattis / roti.


If using mustard seeds, grind 1 tbsp. of it along with fresh green / red chilies, turmeric powder and some salt. This will avoid it getting bitter.

                                  Chop the Broad Beans into half.

                                  Heat oil & temper with the kalonji.

                                  Add garlic. Sauté for a few seconds.

                                  Add onions & chilies. Sauté till light brown.

                                  Add beans, salt & turmeric powder.

                       Mix well & cook, covered till done. Sprinkle water & stir at intervals.

                                  When done, add kasundi, coconut & coriander leaves. 

                                  Serve as a side dish with either rice or chapattis.

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