FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

SOUTH INDIAN VADA CURRY


‘Awesome’ no more words to express the taste of this dish!

Super combination with iddli and dosa .

This is made with channa dal ( kadala paruppu) ground paste, fried / steamed and added

to the curry .

I made this by making one big flattened vada ( less oil, less time),and added to the curry .

It’s your choice to fry, or steam .

So ..let’s get to the recipe now

INGREDIENTS

1 cup channa dal soaked for 2 hours.

1 big onion chopped

2 tomatoes

2 green chillies chopped

1 tsp. ginger-garlic paste

3-4 dry chillies

1 tsp. Saunf ( perumjeeragam)

Curry leaves

1 tblsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala powder

3 tblsp grated coconut / 1/4 coconut chips

3-4 cashewnuts

Mint leaves

1 inch piece cinnamon + 1/2 tsp saunf ( tempering)

Oil

METHOD

First grind the lentil, dry chilies, and saunf, little salt to a coarse paste .

Heat a tblsp of oil and flatten the paste into one big dosa.( see photo above).Once

browned turn over . Cook till brown on both sides and set aside.

Heat 2 tblsp.oil ,add a little saunf ,cinnamon, curry leaves and onions and sauté till

translucent.

Add ginger garlic paste,green chilli, tomatoes , salt .

Cook till tomatoes are soft . Add the masala powders and stir ,till everything well

corporates.

Add about 3-4 cups water ( the dal will absorb water so you have to add more)

Once it comes to a boil , crumble the dal dosa into pieces, and add to the curry.

Grind coconut and cashewnuts to a paste , and add to the boiling curry. Add the mint

leaves and simmer for 5-7 minutes.

Cover for few minutes , and serve hot.

My suggestions : Minced meat can be added to the dal and made the same way .

Send in your suggestions and comments!

WHEAT FLOUR SEENI SAMBAL BUNS


Seeni sambol is caramelised onions, spiced up and used as filling or side dish , and a famous dish of Sri Lanka.

I have posted seeni sambol buns before .

This one is with wheat flour, and a little all purpose flour.

Soft and the texture was so good , that I have decide to use only wheat flour henceforth.

Made tiny loaves too and it looked super cute .

I will be giving you the recipe only for the meat dough which I made roughly ,and before I forget let me get into the recipe

INGREDIENTS

3 cups wheat flour

3/4 cup all purpose flour

2 tsp active yeast

2 tsp. brown sugar

1 egg

2 tblsp. olive oil

3/4 tsp salt.

Warm water

METHOD

Take half cup of lukewarm water, add the yeast and sugar , and allow to ferment. Once you see the mixture foamy and proven double , get ready to make the dough.

Add the flours and mix together .Make a well in the centre , and mix in the egg,salt,the yeast mixture , and milk and mix well.Add warm water to make a soft dough ( don’t mind if it’s sticky) .Cover and rest till dough rises to double the size.

Next transfer the dough onto a floured board and knead for another 10 minutes. Let it double second time.

Divide the dough into portions you like .Roll out lightly , place the filling and make into shapes you like.

Pre heat oven to 200 degrees C . Brush the tops of the prepared buns with beaten egg or milk.

Bake for 20- 25 minutes.

VEGETARIAN KANJI


This is my version of nombu kanji recipe in the vegan way.

Lazy, rainy days and One pot cooking served hot is an absolute comfort food

There are many types of vegan rice kanji ( yet to post)with herbs,coconut

milk and fenugreek seeds and many more, differing from cultures and cuisines.

Easy on digestion,can be substituted for those who have an  aversion for a wholemeal at

times.

So let’s get into the simple recipe now..

INGREDIENTS

1 cup broken rice /raw rice

3/4 cup green gram dal

1 carrot chopped

4-5 chopped beans

Few moringa leaves (optional)

Few pieces of cauliflower

1 onion chopped fine/ spring onions

1 tblsp.ginger,garlic,green chilli paste (3 green chillies,1 inch piece ginger ,3-5cloves of

garlic)

1 tsp peppercorns

1 big tomato chopped

1 bay leaf

1/2 -1 tsp chilli powder

1/2 tsp.turmeric powder

1 tsp.garam masala powder

Few mint leaves

1 tsp.cummin seed powder

1 tsp.saunf / fennel seeds

2-3 cups coconut milk

Salt to taste

1-2 tblsp oil/ ghee

METHOD

Heat the oil in a pressure cooker,and add saunf ,and saute the onions till

translucent.Add the ground paste,tomato, vegetables and the rest of the ingredients

except the rice,dal,and milk.

Saute well for 3-4 minutes.Next add the washed rice and dal and saute for another 5

minutes.Add 3 cups of water salt and pressure cook on a slow fire for 10 minutes Allow

the steam to be released on its own.

Mash the mix slightly, and add coconut milk .

Simmer for few minutes.

Serve hot .

Note: Coconut milk/ water can be adjusted to your desired consistency.

KOLI APPAM


Why was it named Koli appam ? I searched google but failed to find the answer.

If anybody knows, do enlighten me.

Well, in my childhood days had the opportunity

to visit Coastal areas of South India .

There I saw the making of this authentic Koli appam. Some use all purpose flour, but the authentic recipe has rice flour only. The mixing and the making attracted me as it was totally different.

The lady mixing it passionately, pouring and swirling in earthenware , was new to me. So anxiously I watched her making.

The way she made it ,so thin like lace , a hundred stacked was only 2 inches high .The combination with chicken curry was awesome .

No fermentation required, it’ s an instant mix,and with the usage of non stick cookware nowadays it’s very easy to make.

So let’s get into the authentic recipe

INGREDIENTS

2 cups fine rice flour lightly roasted

2 cups thick coconut milk ( 1st)

2-3 or more thin coconut milk (2nd & 3 rd extract)

1-2 eggs

1/2 tsp salt

METHOD

Mix the thick coconut milk , salt , egg and make a soft dough and set aside for just 5 minutes.

Then mix in the rest of the milk and make a thin batter .

Tip: After mixing I put the batter in a mixer and ground for 2 minutes , to get fine batter.

Take a non-stick pan , smear with oil, pour a ladle of the batter and swirl to make thin appams .When you see the sides turning crisp,you can easily remove it with your hands

TAPIOCA KORMA


This yam ( root vegetable) contains many health benefits.Known as ‘ Maravalli ‘in

Tamil,’Kappa‘ in Malayalam,’Manioc‘ in Sinhala…..(google check for other names)

This yam is cooked in many ways according to different cuisines .

I normally boil it with turmeric ,peppercorns add coconut and have it with Coconut

Sambol .( Pol Sambol) the Lankan way and my favourite too.

Today I’m going to share with you a Kerala dish ‘ Kappa korma’.

Breakfast for iddli was on the menu,and I thought to make something different to be

served with and this recipe flickered on.

Recently when we visited Kerala,the hotel we stayed hosted a cookery demonstration

and that’s where I extracted the idea from.

Can be served with rice,chappathi,appams,iddlis ,bread dosas.

My combination today was with iddli .

Let me share this authentic and tasty recipe with you all.

INGREDIENTS

1 small yam ( cleaned and cut into strips) and soaked in water

1 onion chopped

6-7 garlic cloves

1 inch piece ginger

3-4 green chillies

1 big tomato

Whole garam masala ( saunf,cloves,cardamon,cinammon)

1/2 tsp turmeric

3/4 tsp chilli powder

2 tblsp oil

Salt to taste

For coconut paste

1/2- 3/4 th cup coconut

1 tsp sesame seeds

3-4 cashewnuts

Saute this in a little oil and grind to paste .

METHOD

First grind the ingredients in italics to a paste and set aside.

Heat oil in a pressure pan,add the whole garam masala and the green chilli paste with

salt and saute for a minute and then add chopped onions.

Next add in the tomatoes,with the yam ,chilli powder,and turmeric powder and saute for another 2 minutes.

Add the coconut paste now and mix well.

Add 1-2 cups water and pressure cook for 3 whistles.

Allow the steam to be released on its own.Serve hot!

SAGO IDDLI


The easiest ever iddli ,with no rice or ulundhu.The only activity is to soak and

steam.Sago/sabuduna/ Sau /tapioca pearls is wonderful in making

payasam,halwas,kesari bhath ,kichidis….

Today I’m going to share the iddli recipe which is lovely served with tomato chutney or

chutneys of your choice.

Moving on to the recipe ..

INGREDIENTS

1 cup sago

1 cup rawa ( roasted )/sooji

2 cups  thick curd

Salt ( to be added after fermentation)

1/4 tsp.baking soda

METHOD

Mix the sago, rawa,and curd and 1/2 cup water allow to soak overnight.

In the morning add baking soda,salt and mix .

If the batter is too thick you can add a little water.( like iddli batter).

Pour into greased iddli moulds and steam for 7-8 minutes or till done.

LANKAN PANCAKES


Sri Lankan pancakes are like comfort food and very addictive.

You could snack on it anytime for breakfast/ tea…..

These pancakes are available in any bakery or boutique in Sri Lanka everyday.

This is a pancake wrap with coconut and jaggery.You could add nuts if you like.

I always add nuts to fillings like this.

There are many types of lankan dishes with coconut and jaggery,and today I will share

this simple and tasty recipe first.

INGREDIENTS

1 cup flour

1 egg

1 tsp butter

1/4 tsp. salt

1 tblsp sugar/ honey (optional)

a pinch of turmeric ( for color)

2 cups milk/ 2 cups water

METHOD

Using a blender, mix all this to make a pouring consistency batter (you can add more

liquid if the batter is thick ).The batter should be free from lumps.

For the filling

2 cups grated coconut

3/4 – 1 cup treacle/ or grated jaggery(depending on individual taste)

1/2 tsp cardamon powder

a pinch of salt

METHOD

Heat the jaggery with a little water untill it melts.Strain and heat with coconut and nuts

again for 2 minutes.

Add cardamon powder and remove from fire.

Make thin pancakes,add filling and make neat rolls

Note: Sugar can be used to replace jaggery.When using sugar it’s best to caramelise and add coconut.

SPINACH/PALAK RAWA DOSAI


Today’s dinner yummy dosa.Iwas planning to make the basic rawa dosa for dinner.

Before starting to make dinner, I have a habit of checking my terrace garden.

The lush spinach leaves, glistening more due to rains attracted me.

So….there you go to the create of this healthy, tasty and beautiful recipe.

I have tried both porous dosai and normal crisp dosa( see photo below)

So do try and let me know your comments.

For the recipe now

INGREDIENTS

2 cups roasted rawa/semolina

1 cup palak leaves/ spinach

3-4 dry chillies

2 pips of garlic

1-2 tsp cummin seeds

2 tblsp rice flour

1 tblsp flour/ wheat flour

1/4 tsp.baking soda

Salt to taste.

METHOD

Blend all ingredients fine except the ingredients in bold .Mix in the flour without any lumps .

The batter should not be thick or thin.

Pour in a griddle add a little oil or butter and cook on both sides .

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For porous dosa : Add more water to make a thin batter.Pour all over the griddle to

create the porous look.Add oil and cook till crisp .Serve with coconut chutney

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Variations :You could add grated cheese or paneer after it is cooked on one side.

JOWAR IDDLI ‘N’ DOSAI


Jowar know as sorghum is an ancient millet,now growing familiar. It is a high protein

nutritious grain,(do check for it’s benefits). Recommended mostly for diabetic patients

due to its glycemic index levels.This millet can be used in making rotis,kanji,iddli,sweets

and many more dishes.

This is the first time I tried this millet in making iddli .The iddlis were soft.( I couldn’t

take photos of the iddli )but, I have posted iddli like uthapam ) Well,the recipe is the

same for both so go ahead try,and post in your comments.

INGREDIENTS

1 cup urad dal(ulundhu)

3 cups jowar rawa

1 tsp salt.

METHOD

Wash and soak the urad dal for 3-4 hours and grind to a fine paste.

Before starting to grind the urad dal,soak the jowar rawa in water .

Now wash and strain off the water from the rawa,and add to the ground urad dal

mixture.

Add salt,mix well and allow to ferment overnight.

Next day mix the batter well,pour into iddli moulds and steam for 10 minutes or until

done.

FOR UTHAPAM/ DOSA

Use the same batter for Dosa .I added 1 egg,onions,green chillies,carrot,ginger garlic

paste,curry leaves and poured into tiny pancake moulds.

Served with capsicum ‘n’tomato chutney.

Note: The batter is slightly grainy,so to prevent breaks,I added egg to make dosas/uthapam.