Cabbage Poriyal

          Cabbage Poriyal is a simple stir fry dish, a South Indian preparation, very popular in Tamil Nadu. Both healthy and nutritious, this side dish is a very quick recipe with fresh grated coconut added to the end product. I also added some peanuts and coriander leaves, which is purely optional.

          It is almost similar to Cabbage Thoran, another kerala speciality. Onions may be added if preferred. It can be relished as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice. So check out the step by step pictorial recipe to prepare it.

• 1 small size cabbage, shredded
• 1-2 tbsp. oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1 tbsp. chana dal
• 1 tsp. split urad dal
• 2 slit green chilies
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. roasted peanuts (opt)
• salt to taste
• 1/2 cup fresh grated coconut
• 2-3 tbsp. coriander leaves, chopped (opt)

          Heat oil in a pan and temper with mustard seed and dry red chilies. After it stops spluttering, add the chana dal, urad dal, green chilies, asafoetida and curry leaves. Sauté for a few seconds.

          Add the cabbage, roasted peanuts, salt and 1/4 cup water. Cover and cook on a low flame till done. Stir at intervals. 

          Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice too.

                  Heat oil & temper with mustard seed and dry red chilies. Then add chana
                  dal, urad dal, green chilies, asafoetida & curry leaves. Sauté few seconds.

                                  Add cabbage, roasted peanuts (opt), salt & 1/4 cup water. 

                                  Cover & cook on a low flame till done. Stir at intervals. 

                                 Switch off the flame. Add coconut & coriander leaves (opt). 

                Serve with rice or chapattis. It goes very well with curd-rice or sambar-rice.

Grilled Achari Chicken

          This is a healthy variation to any fried chicken and can be served as an appetizer, accompanied with some chutney or just a dash of lime. In this recipe, I marinated the chicken with some homemade grated mango pickle along with other basic spices. 

           Pair them with some salad or a bowl of soup for a light meal. It is a very easy recipe. So go ahead and dish out this amazing grilled chicken in your kitchen. So check the step by step pictorial recipe to prepare this gourmet delight.

• 2 chicken leg pieces
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 2 tbsp. yoghurt
• 1-2 tbsp. bottled pickle masala 
• 1 tsp. ginger-garlic paste
• 1 tsp. lime juice
• 1 tbsp. mustard oil
• 1 tbsp. gram flour (besan)

           In a bowl, mix all the above mentioned ingredients together and marinate for 3-4 hours or preferably overnight.

          Line a baking tray with aluminum foil and arrange the marinated chicken on it. Grill for 30-35 minutes. Baste with the remaining marinade midway.

          Let it remain in the oven for 10 minutes. If you wish, you can grill on an open flame for a few seconds to get a charred look. 

          Serve, garnished with a dash of lime as an appetizer or as a light meal with soup or salad. 

                      Mix all ingredients & marinate for 3-4 hours or preferably overnight.

                  Line a baking tray with aluminum foil & arrange marinated chicken on it. 

                        Grill for 30-35 minutes. Baste with remaining marinade midway.
                        Let it remain in the oven for 10 minutes. 

                    Serve, garnished with a dash of lime as an appetizer or as a light meal. 

Palak Thepla (Spinach Flat Bread)

          Thepla (Flat bread) is a sumptuous breakfast. So this is my version of the very popular Gujarati style Methi Thepla. Here, I substituted with some chopped spinach leaves. So a little variation, here and there I guess, adds a punch to your palate. 

          It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. It is best relished with some pickle, yoghurt and some green chilies if preferred. So check out the step by step pictorial recipe to prepare it.

          Theplas are generally flat bread made with a combination of wheat and gram flour. It is kneaded with an assortment of spices and shallow fried to perfection. 

          As greens are loaded with many nutrients, the use of it in any manner is very beneficial to our health. 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. To retain its health benefits, I fried them in olive oil. 

• 1 cup atta (wheat flour)
• 1/4 cup besan (gram flour)
• 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 spinach leaves, chopped
• olive 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 Atta 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 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 dough into equal portions. Roll out 
                 each portion into a thin chapatti by dusting some Atta.

                  Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle of 
                  some oil over it & around the edges. 

                                  Serve hot with pickle or plain yoghurt.

Oats & Date Balls

             Oats & Date Balls are very easy to make. They are healthy energy balls with the goodness of oats, dates and some fresh grated coconut. I also added some chopped pistachios, but you may add any other nuts if you like. It can be enjoyed as a quick breakfast on the go. It is also a perfect snack for weight watchers and ideal for youngsters.

        

                It is completely sugar free as it has only the natural sweetness of the dates. It can be made much in advance and stored in an air-tight container in the refrigerator for a couple of days. So check out a quick step by step pictorial recipe to prepare it.

• 1 cup oats
• 1/2 cup fresh grated coconut
• 2 tbsp. chopped pistachios
• pinch of salt
• 1/2 cup date puree or as required

          Dry roast the oats and set aside to cool. Then grind into a powder form. 

          In a bowl, first mix together all the ingredients (except date puree). Then add the puree, little at a time and knead into a dough. 

          Cover and keep aside for 15 minutes. Divide into equal portions and shape them into balls. 

          Store in an air-tight container in the refrigerator and enjoy as a snack or for a quick breakfast on the go.

                                 First mix all the ingredients (except date puree).

                                 Then add puree, a little at a time & knead into a dough. 

                                  Cover & keep aside for 15 minutes.

                                  Divide into equal portions & shape them into balls. 

                 Store in air-tight container & enjoy as a snack or a quick breakfast on the go. 

Lau Chingri Chechki (Bottle Gourd Curry with Prawns)

          This is a simple and a quick Bengali homemade style bottle gourd stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added.

          The garnishing of some raw mustard oil to the end product gives a nice mustardy flavour and an authentic touch to this dish. I also added some fresh coriander leaves, but it is purely optional. It is best relished with only and only hot steamed rice. So check out the step by step pictorial recipe to prepare it.

          Lau in the Bengali lingo is bottle gourd and Chingri is know as prawn. So this recipe is a jugalbandi of both these two key ingredients. 

          This is a very easy and a great comfort food that is especially relished for lunch with hot steamed rice. But there is no harm in having it with roti /paratha. So enjoy !!!

• 1 medium size bottle gourd, grated
• 3 tbsp. mustard oil
• 10-12 prawns, cleaned & tail intact
• 1 tsp. nigella seeds
• 2-3 green chilies, slit 
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1/2 cup coriander leaves, chopped

          

          Heat 2 tbsp. oil in a pan and fry the prawns slightly till it changes colour. Drain and keep aside. 

          Temper the same oil with nigella seeds, green chilies and asafoetida. Sauté for a few seconds.

          Add all the dry spices, followed by the grated bottle gourd. Mix well and stir fry till well cooked and dry.

          When done, switch off the flame. Add the coriander leaves, fried prawns and remaining raw mustard oil. Give it a stir and keep it covered for 5 minutes. Serve, preferably with hot steamed rice.

                          Heat 2 tbsp. oil & fry prawns slightly till it changes colour. Drain 
                          and keep aside. 

                  Temper same oil with nigella seeds, green chilies & asafoetida. Sauté for
                  a few seconds.

                                  Add all dry spices, 

                   followed by grated bottle gourd. Mix well & sauté till well cooked & dry.

                    When done, switch off the flame. Add coriander leaves, fried prawns &                                              remaining raw mustard oil. 

                                 Give it a stir & keep it covered for 5 minutes.

                                Serve, preferably with hot steamed rice.

Dates Paratha

          This is a healthy version of a paratha with the goodness of dates and whole wheat flour. Very easy and simple to make, it is completely sugar free. It can be enjoyed for breakfast, brunch, snack or as a lunch box meal too. I have added some sesame seeds for a slight crunch. But it is purely optional. 

          As dates contains many health benefits, it can be made good use of it by dishing out these shallow fried flat breads, Oil, ghee or butter may be used as per individual preference. Enjoy them hot just as it is, with a drizzle of some honey, date syrup or with some kheer / rabri. So check out the step by step pictorial recipe to prepare it. 

• 12-15 dates, soaked for an hour and pitted
• 1 cup whole wheat flour
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. sesame seeds
• 1 tsp. ghee
• water to knead (opt)
• oil to shallow fry

          Blend the dates to a smooth paste by adding some water. Then mix with the remaining ingredients (except oil) and knead into a tight dough. Cover and keep aside for 10-15 minutes.

          Divide the dough into equal portions. Roll out each portion into a disc and if you wish, you can give a proper round shape with the help of a cookie cutter.

          Heat a tawa / griddle and fry the parathas, one at a time, with a drizzle of some oil on both sides till light golden in colour. 

          Drain on a kitchen towel and enjoy them hot just as it is, with a drizzle of some honey, date syrup or with some kheer / rabri. 

                       Blend dates to a smooth paste by adding some water. Then mix with  
                       remaining ingredients (except oil) & knead into a tight dough. 

                                 Cover & keep aside for 10-15 minutes.

                                  Divide dough into equal portions. 

                    Roll out each portion into a disc or you can give a proper round shape 
                    with the help of any lid.

                   Heat a tawa & fry the parathas, one at a time, with a drizzle of some oil on 
                   both sides till light golden in colour. 

                                  Drain on a kitchen towel.

                   Enjoy them hot just as it is, with a drizzle of some honey, date syrup or with
                   some kheer / rabri.