Semolina Bun

 

           Semolina Bun is soft and spongy. It is shaped like a bun, hence the name. It is prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. A tempering of mustard seeds, urad dal, asafoetida, onion, curry leaves and green chilies are added to the batter. It is a very quick recipe that can be dished out in a jiffy. 

   

           Do try this amazing and wholesome Bun, accompanied with coconut chutney for a comforting breakfast / meal. It is also a perfect snack or a lunch box meal. So do give this recipe a try and introduce something new to your family and loved ones. Please check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1 tbsp. oil for tempering 
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 small onion, chopped
• 1 green chili. chopped
• 1 sprig curry leaves, chopped
• 1-2 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp. red chili flakes
• 1 tsp. flaxseed
• 1 tbsp. soaked chia seeds
• 1/4 tsp. baking soda
• oil to fry the bun 

          Blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, asafoetida and urad dal. Sauté for a few seconds.

          Add the onion, green chilies and curry leaves. Sauté till light brown. Pour this tempering into the batter.

          Now add salt, red chili flakes, coriander leaves, flaxseed, soaked chia seeds and baking soda. Mix well. 

          Heat 1 tbsp. oil in a Tadka pan and pour 1-2 ladleful of the batter. Cover and cook on a low flame till one side is well browned.

          Then flip it over and cook the other side too, till done.

          Cook more buns with the remaining batter and serve this comfort food with any chutney of your choice.  

In a mixer grinder, blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

Heat 1 tbsp. oil & temper with mustard seeds, asafoetida & urad dal. Sauté for a few seconds.

      Add onion, green chilies & curry leaves. Sauté till light brown. 

                      Pour this tempering into the batter.

      Add salt, chili flakes, coriander leaves, flaxseed, soaked chia seeds 

                         & baking soda. Mix well. 

Heat 1 tbsp. oil in a Tadka pan & pour 1-2 ladleful of the batter. Cover & cook on a low flame till one side is well browned.

                   Then flip it over & cook the other side too, till done.

                        Serve with any chutney of your choice.  

Mug Dhokla in Microwave

          Dhokla, a traditional Gujarati snack is typically steamed but they come out perfect in a microwave too, in much less time. This is a very simple, easy to prepare and a completely hassle free recipe. In just two and a half minutes, you have healthy piping hot dhokla ready to be devoured. They turn out real soft and spongy. 

          Pour some flavorful tempering over it and enjoy them directly from the mug. Alternatively, you can slice them and pour the tempering over it. You can also add some green chutney if preferred. Enjoy!!!

          These mug dhoklas are ideal as an evening tea-time snack, for breakfast or to satisfy sudden hunger pangs. It can be prepared either with besan (gram flour) or sooji (semolina). So this is the latter version.

          They are both wholesome and nutritious, and they can be packed as a lunch box meal too. This is an instant version and is ready in no time. With a slight hint of sweetness, tanginess and spiciness, they are a great party treat too. 

Dhokla - 

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 2 tbsp. oil
• 1 tsp. ginger-green chili paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. sugar
• pinch of asafoetida
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/2 tsp. red chili powder 
• 1 tsp. lime juice
• 2-3 tbsp. water
• 1/2 tsp. sugar (opt)

Garnishing - 

• 1 tsp. coriander leaves, chopped
• 1 tsp. fresh grated coconut

            In a large bowl, mix together all the ingredients (except baking soda) mentioned under Dhokla. Add required quantity of water and set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Add baking soda and give it a stir. Pour into a greased microwave safe mug / cup and microwave for 2 & 1/2 minutes. Fill only till 3/4 of the mug. Do the toothpick test to check if it is done. 

           Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and red chili powder. Switch off the flame and add 2-3 tbsp. water, sugar and lime juice.

           Give it a stir and pour this tempering over the dhokla. Garnish with chopped coriander leaves and fresh grated coconut. Enjoy them directly from the mug just as it is or with green chutney.

          Alternatively, you can slice them and pour the tempering over it. Serve, garnished with chopped coriander leaves and fresh grated coconut.

Ven Pongal

 

          This is a traditional and a very popular South Indian breakfast, especially in Tamil Nadu. It is another of my comfort food. This dish, in other terms, can also be termed as a North Indian Khichdi. Very simple and easy to prepare, it is an apt recipe when you are hard-pressed for time. It is best enjoyed with coconut chutney and sambar as accompaniment. It also tastes yummy with any pickle and some podi (gun powder) sprinkled over it. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup rice
• 1/3 cup moong dal (split green gram), lightly dry roasted 
• 2-3 tbsp. oil
• 1 sprig curry leaves
• 1 whole dry red chili, broken
• 1/2 tsp. mustard seeds
• 1 tsp. ginger, chopped
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split black gram)
• 10-15 cashew nuts
• 1/4 tsp. asafoetida
• salt to taste
• 2-3 tbsp. ghee

          Soak the rice and dal, preferably overnight and then pressure cook along with salt to taste and 1 & 1/2 cups water for 4-5 whistles. It should be soft and mushy.

          Heat oil in a pan and temper with mustard seeds, whole dry red chili, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled rice-dal and mix well. While serving, add ghee and give it a stir. Serve hot with coconut chutney and sambar.

                                 Soak the rice and dal, preferably overnight.

                        Pressure cook along with salt & 1 & 1/2 cups water for 4-5 whistles.

                        It should be soft and mushy.

                     Heat oil & temper with mustard seeds, dry red chili, urad dal, ginger, 

                      peppercorns, curry leaves, asafoetida & cashew nuts. Sauté for a minute

                      or till the urad dal and cashew nuts changes colour.

                        Pour it over the boiled rice-dal & mix well. While serving, add ghee

                        and give it a stir. 

                                 Serve hot with coconut chutney and sambar.

Moringa Leaves Thepla (Drumstick Leaves Flat Bread)

 

          Check out this healthy and nutritious Thepla (Flat bread) recipe made of Moringa / Drumstick leaves. This is my version of the traditional Gujarati style Methi Nu Thepla. It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. You can also relish it for breakfast or as a snack with some pickle, yoghurt and some green chilies if preferred. So do give it a try by following the step by step pictorial recipe to prepare this sumptuous regional recipe.

  

          Theplas are generally flat bread made with a combination of whole wheat flour and gram flour. It is kneaded with some chopped greens and an assortment of spices, which is then shallow fried to perfection. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol.

          So get going and dish out these amazing theplas for a nice comfort breakfast or snack. They can be prepared in bulk and frozen for later use. 

• 1 cup wheat flour (atta)
• 1/4 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup Moringa / Drumstick leaves, chopped
• 1 tbsp. fresh grated coconut (opt)
• oil for shallow frying

          In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some flour and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                     Knead together all the mentioned ingredients (except oil for frying) into a

                     tight dough with required quantity of water. Keep aside for 30 minutes.

                         Knead again for 1-2 minutes & divide the dough into equal portions. 

                   Roll out each portion into a thin chapatti by dusting some flour and stack 

                   them one over the other.

                   

                    Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle 

                    of some oil over it and around the edges.

                                 Serve hot with pickle or plain yoghurt.

   

Sabudana Upma

 

          Sabudana Khichdi is very commonly prepared in many households during fasting days. It is a very popular dish made of sago, potato, roasted peanuts and few basic seasonings. However, I made it in a South Indian Upma style, using onion, ginger, garlic, curry leaves and sambar powder. This is a simple breakfast dish that can be enjoyed for brunch, snack or a lunch box meal too. So check out the step by step pictorial recipe to prepare it.

         Sabudana. also known as Sago or Tapioca Pearls is low in fat, but rich in starch. Veggies and peanuts are added to enhance its nutritional benefits. 

         However, I have added few chickpeas, green peas besides roasted peanuts. You can add any other veggies of your choice to make it more healthy. 

         Sabudana is very versatile as it can also be used to make vada, kheer or porridge.

• 1 cup sabudana (sago)
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 2 tbsp. roasted peanuts
• 2 tbsp. boiled chickpeas
• 1 tbsp. sambar powder
• 1 tsp. lime juice
• 1 tsp. coriander leaves, chopped

          Soak the sabudana in 1 cup water for 6 hours. Drain and keep aside. 

          Heat oil in a pan and temper with mustard seeds, dry red chilies and asafoetida. Sauté for a few seconds.

          Then add ginger, green chilies, garlic, curry leaves and onion. Sauté till light brown.

          Now add the chopped tomato and sauté till it is mashed. Then add salt, turmeric powder and coriander powder. Give it a stir.

          Add the sabudana, sambar powder, boiled chickpeas and peanuts and sauté on a low flame for 2-3 minutes. 

         Switch off the flame and add lime juice and coriander leaves. Serve with or without pickle / chutney.

                  Heat oil & temper with mustard seeds, dry red chilies & asafoetida. Sauté 

                  for a few seconds.

                    Add ginger, green chilies, garlic, curry leaves & onion. Sauté till light brown.

                                   Add the chopped tomato and sauté till it is mashed. 

                            Add salt, turmeric powder & coriander powder & stir to mix well.

                        Add the sabudana, sambar powder, boiled chickpeas & peanuts and sauté 

                        for 2-3 minutes. When done, add lime juice & coriander leaves. 

                                  Serve with or without pickle / chutney.