LOTUS STEM-POTATO MASALA


Lotus stem an aquatic plant has many essential minerals and nutrients and is a great source of vitamin C which fights viral infections, and boosts the immunity system.This root which is low in calories not only is believed to manage obesity ,but also aids in good blood circulation as Potassium is present in this root which aids in relaxing the blood vessels.

Now.. from the brief summary of the nutrition part I will be moving to today’s recipe …

You can check these recipes too… LOTUS STEM SALAD and KASHMIRI FISH ‘N’LOTUS STEM CURRY

Looking forward to your likes, comments and suggestions !

INGREDIENTS

2-3 peeled and sliced

2 potatoes cut into cubes

1-2 onions finely chopped

3 tomatoes coarsely ground

1 tsp ginger-garlic paste

1-2 tsp kashmiri chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

curry leaves

salt to taste

2 tbsp oil

METHOD

First soak the sliced lotus stem in salt water for few minutes and wash well again for 2-3 times.

Heat oil in a kadai and add the onions and saute till light brown.

Next add the ginger-garlic paste ,tomato puree, chilli powder and salt .

After 5 minutes add the lotus stem and potato, mix well ,cover and cook on a low heat till the vegetables are cooked.

Add a little water only if needed.

Garnish with coriander leaves.

Add the rest of the ingredients and remove from fire.

Can be served with any menu.

CELERY ‘N’ FENUGREEK SPROUT SALAD


This is a healthy salad made with celery and fenugreek sprouts.

Celery is one low calorie vegetable with amplified health benefits.Some do not prefer the aroma of this vegetable consumed raw.

Considering the fact that the nutrients are not lost even though celery is blanched, steamed,or sautéed,i decided to toss the vegetable in a little oil before adding to this lovely salad.

Continuing to the next healthy ingredient the fenugreek is also a seed loaded with health benefitting properties.

I usually drink fenugreek water in the mornings, and sprinkle the soaked seeds in my garden and get fresh methi leaves often.

This time I decided to store it in the fridge to get the sprouts.When it sprouts in the fridge it has more of a fresh taste.

Soaked fenugreek does not taste bitter and it does not alter the taste when added into any salad.

This type of salad can be consumed by anyone, of any age.Very beneficial for diabetics.

A teaspoon is more than enough to soak in a cup of water for one person .

Moving on to the recipe now…

INGREDIENTS

1 cup celery stalks chopped and slightly tossed in 1 tsp.of oil

1 cup cucumber cut into cubes

1 red carrot chopped

1 small tomato (seeds removed

3-4 tsp fenugreek sprouts

For the dressing

1 tbsp apple cider vinegar /vinegar

1 tsp honey

1/2 tsp pepper powder

1 tsp Worcester sauce(optional)

1/2 tsp chilli flakes (optional)

1/4 tsp mustard powder

1 tsp olive oil or sesame oil

1/2 tsp lemon juice

salt to taste

METHOD

Mix all the ingredients for dressing in a separate bowl and pour over the cut vegetables and sautéed celery

and mix well.

This salad is beneficial to diabetics and people who want to prevent diabetes’s do try this healthy salad and post in your suggestions and comments.

CARROT -CAULIFLOWER PICKLE


A Vegan pickle with a good combination of vegetables.

The cauliflower can be steamed,boiled in salted water or fried lightly in oil and added .

Adding mustard oil to any pickle produces a lovely taste and aroma .I tried this pickle with a mix of gingerly

oil and mustard oil .

The pickle can be used after a day.Do try this recipe and post in your comments and suggestions.

Moving to the recipe now…

INGREDIENTS

1 cup cauliflower florets

1 cup carrot cut into medium strips

Mustard oil+gingelly oil 3/4 cup (teacup)

2 tbsp.ginger-garlic paste

5-6 slit green chillies

1 tsp chilli powder

1.5 tsp coriander powder

1 tsp turmeric powder

1/2 cup vinegar

6 tsp jaggery powder

salt to taste

Roast lightly and powder (coarsely)

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp fennel seeds

METHOD

Wash the cauliflower florets well, mix in with a little salt and steam for 10 minutes, and allow to cool.

Boil 1/2 cup water with 1/2 tsp salt and add the cut carrots .Cook for 2 seconds and remove from the boiling

water, and set aside.

Next add the slit green chillies and remove immediately and set aside.

Heat both the oils, add ginger garlic paste,salt,rest of the ingredients excluding the roasted powder spice mix.

Add salt to your taste, mix well and then add the roasted spice powder and remove from fire .

Mix well, set aside to cool thoroughly and store in sterilised jars.

Tips to note: Once the roasted powder is added at the end, you should quickly remove from fire,as the

pickle may turn bitter if cooked longer.

Pickle made with fried cauliflower florets will have longer shelf life.

COCONUT MILK HALWA


This halwa is the recipe of Bombay halwa,but instead of water I have added coconut milk .I didn’t want to add any colour ,and wanted to have it’s natural graceful white.

I had pistachios to add to contrast look .The prompt to add rose petals on the top of the sweet was foiled by the rains and I had no entry to my terrace. So… if you are going to try,.. and love to add rose petals go ahead and add .The coconut milk should be thick and if you are using fresh coconut (I did use fresh )use only the first thick extract .I tried with only a cup as I was trying for the first time.You could use your calculations to make more.

To the recipe..

INGREDIENTS

1 cup thick coconut milk

3/4 -1 cup sugar

1/2 cup water

3 tbsp cornflour mixed in a little water without lumps

1/2 tsp cardamon powder

5 tbsp ghee (adding more is your choice)

1/4 tsp salt

a few pistachios and watermelon seeds.

METHOD

Add water and sugar to a thick bottomed/non stick pan.

Once the sugar is melted and bubbling, add the cornflour mixture,and salt(lower the flame while adding).

Now, adjust the heat to medium heat and mix till you get a glassy look.

Add half of the ghee and the cardamon powder.

Add the coconut milk gradually, and mix till it becomes thick.

The correct consistency is when a spatula run in the middle of the mixture, you should be able to see the bottom of the pan.

Transfer into a greased mould and sprinkle nuts .

Allow to cool completely before cutting.

BOTTLEGOURD KOFTA CURRY


Bottle gourd(English)/Lauki(Hindi)/Sorakkai(Tamil) is a good vegetable to keep you hydrated and helps to burn

bad cholesterol.

Bottlegourd juice mixed with fruit juices or taken as a single juice after a workout or in the morning helps you to

maintain the weight of your body.You can make raw salads with this amazing vegetable.

This vegetable can be used to make halwas,burfis and many sweets and savouries.

BOTTLE GOURD BADAM HALWA..STUFFED BOTTLEGOURD PEANUT CURRY-click on these link for old posts related

to bottlegourd and few more.

Today’s recipe is made with grated bottle gourd mixed with flour,shaped into koftas,fried in oil and added to the

tomato based curry .

INGREDIENTS (For the kofta)

1 medium sized bottle gourd peeled and grated

1 cup gram flour (besan flour)/wheat flour

1 tsp ginger-garlic paste

1 tsp chilli paste

few mint leaves

1 tsp coriander powder

1 tsp amchur powder

2 tsp sesame seeds

salt to taste

Oil for frying

METHOD

Squeeze out the water from the grated vegetable,(do not discard the water) and bind with the rest of the ingredients.

Divide into portions and shape into balls.

Fry in hot oil till golden brown and set aside.

For the gravy

2 onions chopped fine

4-5 tomatoes pureed

1 tsp ginger-garlic paste

2 green chillies+7-8 cashews ground to a paste

1 tbsp kasuri methi leaves

1 heaped tsp.cummin seed powder

2 tsp kashmiri chilli powder

1 tsp jaggery powder

1/2 tsp pepper powder

1 tsp garam masla powder

salt to taste

2 tbsp ghee

few mint and coriander leaves

Method

Heat ghee and add the mint leaves,kashmiri chilli powder, garam masala with salt and saute for 1 second and add the

chopped onions.

Next add the tomato paste and the rest of the ingredients and cook till it is pulpy.Add the gourd juice and water if

needed.

When the required consistency of gravy is acquired, add the fried koftas and cook on a low flame for 3-4 minutes.

Garnish with coriander leaves.

HORSE GRAM CURRY LEAF CHUTNEY (South Indian breakfast)


Horse gram is not only the feed for horses but beneficial to man too.A storehouse of energy helps to burn fat,removes

phlegm,relief for heavy coughs and many more if you tap the search button for its benefits.This gram can be used to

make soups,rasam,iddli/dosa ,iddli podi,sprouted and added to salads and many more recipes. Check my previous

posts on horse gram.

Curry leaf is equally considered good to reduce cholesterol, sugar and pressure .

Present prevalence ‘work from home’ scenario and the non availability of the time to exercise,may cause an increase

in weight which has to be taken care of seriously.Foods like this help to maintain your health and should be included at

least once or twice a week.

This chutney for iddli/dosai …is a blend of roasted horse gram, curry leaves, and raw mango .You can use amla,

tamarind or lime juice opting out raw mango.

Do try this healthy and tasty chutney and post in your comments and suggestions!

INGREDIENTS

3-4 tbsp horse gram dal

a handful of curry leaves

1/2 cup raw mango pieces

2 tsp oil

3 cloves garlic

1 tsp cummin seeds

3-5 dry red chilles

a pinch of asafoetida

a tsp of jaggery

salt to taste

METHOD

Heat oil and roast the dal till you hear a cracking sound (3-4 minutes).

Next add the spices, garlic,and curry leaves and saute for 1 minute.

Add the raw mango slices, jaggery,salt and grind to a paste .

Serve with iddli/dosa.

VALLARAI /BRAHMI/GOTUKOLA CHUTNEY(for iddli/dosa)


A herb with a title of ‘brain booster’,because it is a powerhouse of valuable alkaloids which are stimulants to good memory.

It is also called the ‘ water hyssop’ ( English).This herb is widely used in Ayurvedic medicines.Capsules and powder of

this herb is available in any stores nowadays.

I have posted many recipes with this wonderherb and today’s recipe is a chutney for South Indian breakfast.

Previous posts related to this herbVALLARAI/GOTUKOLA /BRAHMI HALWA….GREEN KANJI (KOLA KENDA).

I have just given 2 recipes from my previous posts.

Look for more recipes if you are interested Vallarai/brahmi/gotukola an amazing and healthy herb which we should

compulsorily include in our family diets.

To the recipe…

INGREDIENTS

A bunch of the vallarai/brahmi/gotukola leaves

2 tbsp gram dal/urad dal

1 tbsp coriander seeds

1 tsp.cummin seeds

2-3 cloves garlic

5-6 peppercorns

3-4 red chillies (you can add more according to your spice levels)

2 -3 fresh amla/gooseberry/nelli (seeds removed)or raw mango or tamarind a small piece

salt to taste

1 tsp jaggery

1 tsp.gingelly oil/sesame oil

METHOD

Heat oil, and saute all ingredients except the leaves and amla.

Saute till the dal changes colour,and add the leaves at this stage and saute for just 1 minute.

Now add all the ingredients into a mixer jar and grind to a paste.

This can be served without tempering as we have tossed all the ingredients in oil already, but if you prefer to temper

you could do so.

As another variant of this chutney you could add a little coconut while grinding the chutney.

BLUEBERRY ‘N’ VANILLA PUDDING


Blueberries in season now,and in India this berry resembles the size of an olive .Fleshy,sweet,moist,and

a deep purple fruit.A berry containing many health benefits,whether eaten only with a sprinkle of sugar or

without sugar is very sweet and tasty.This wonder berry can be made into lovely desserts, cakes,

milkshakes,pancakes,waffles,smoothies,salads…….

Today’s recipe is an easy dessert with a biscuit base,vanilla custard in the centre, and a pannacotta with

blueberry compote to the top.

Now to the recipe.

INGREDIENTS

For the base

1 cup digestive biscuits

1 tbsp melted butter

2-3 tbsp sugar

Crush the biscuits sugar and melted butter .Press the mixture on a springform pan or dish at the bottom

and sides evenly and refridgerate till filling is prepared.

Vanilla filling

2 .5 cups milk

2 tbsp cornflour mixed in a little milk

2-3 tbsp sugar

1 tsp vanilla essence

Heat the milk and sugar, and when it reaches a boiling point add the cornflour mix and essence.

Keep stirring as the mixture will thicken quickly.

Once thick remove from fire and allow to cool .

Once cool pour over the biscuit base ,and return to refridgerate,till the blueberry layer is made.

For the blueberry pannacotta filling

2 cups blueberries lightly boiled with 2 tbsp sugar,seeds removed mashed and strained(1 cup )

1 cup cream

1 cup milk

2-4 tbsp sugar or to taste

3 tsp gelatine soaked in a little water

Heat cream and milk till warm.

Add gelatine and heat on a low flame .

Remove from fire and add the blueberry mix and stir lightly .

Pour over the vanilla custard and allow to set in the fridge(minimum 2 hours)

Your preferred choice to serve with blueberry sauce.

PALAK -SAGO KHICHIDI (TAPIOCA PEARLS)


This dish is another addition to preparations with sago/sabudana/javarisi/tapioca pearls.Another innovation from

my kitchen.

Like any other day was getting ready to make my family’s favourite dish ‘sago with potatoes and peanuts’

SAGO,POTATO,PEANUT KHICHIDI but revised my menu when I saw the palak leaves lying in the kitchen countertop

to be included for lunch.Palak /spinach leaves are highly nutritious,and in this awakened awareness for healthy food

we have to include lots of greens in our diet.

Now to the recipe…

INGREDIENTS

1 cup sago (washed and soaked overnight )

1 onion chopped fine

1/2 tsp chilli flakes

1 small tomato

2-3 tbsp ghee or oil

salt to taste

2-3 tbsp cheese or paneer grated(optional)

1/2 tsp sugar

Ground to a coarse paste

A handful of spinach leaves

1 tsp cummin seeds

1 green chilli

1-2 cloves garlic

For tempering

1 tsp mustard seeds

1-2 dry red chillies

a pinch of asafoetida

METHOD

Heat oil and temper with listed ingredients .

Next add the onions ,salt and sauce till light brown.

Add chopped tomato and the green paste and sugar (to retain the colour)and saute for about 5 minutes.

Next add the chilli flakes and the soaked sago.

Mix well till well corporated.Cover and cook on a low flame till the pearls look glossy and cooked.Stir once after

covering.

Once it is cooked, add cheese and serve with raita, or chutney.

Note: Another variant of this recipe can be mixed with potatoes,peanuts,and palak. (like the recipe in the link above )

THIPPILI RASAM(INDIAN LONG PEPPER)


Thippili (long pepper)is a flowering vine, in the family Piperaceae.The fruit with numerous health benefits is dried

and used as a spice .

This wonderful spice is said to have essential nutrients and compounds contributing to the entire system of your

body.

To a few health points

Fights against bacterial infections.

Releases toxins in the liver.

Good treatment for cold, cough,and all respiratory problems.

Toothache also can be treated with this spice…

Now coming to today’s recipe…it’s a need of the season .With the pandemic on rampage ,we need to take care of

our family in whatever way we could to prevent infections.

In my experience ,there is an instant and quick relief after consuming these type of herbal decoctions, which is like

elixir at these times.I always love to share health related recipes like this, as some of our generation will be unaware of

spices like this.

I remember my grandmother had a box (made with palm leaves, with little shelves in it ,with many herbs and spices.

When I think of her giving us all types of concoction and decoction, which we swallowed with frowns was really

amazing.Even though she was not professionally qualified the way she chooses the herbs and spices was something

great to watch.She was like an angel in disguise to almost everyone in the family .

Infected by her flair for herbs,spices and home remedies ,I too explore all herbal remedies first .

Now to today’s healthy rasam…….

Note: The ingredient for the tanginess in rasam can be your choice.Tamarind extract, lime juice, gooseberry,kokum.I used Kokum extract.

INGREDIENTS

2-3 tsp thippili (Indian long pepper)

2 tsp black pepper

2 tsp cummin seeds

1 tsp coriander seeds

7-8 cloves garlic

1 dry chilli

1 smal tomato

1/4 tsp turmeric

2 cups kokum extract (made with 3 pieces of kokum) or tamarind extract

For tempering

curry leaves

1/2 tsp mustard seeds

salt to taste

1 dry chilli

1/4 tsp asafoetida

2 tsp sesame oil

METHOD

First grind /pound coarsely the ‘bold listed ingredients‘ and set aside.

Heat oil ,add the asafoetida,curry leaves and mustard seeds.

When the mustard seeds splutter, add the ground ingredients with turmeric and saute for 1 minute.

Add the kokum/tamarind extract and allow to reach boiling point and remove from fire.

Cover and keep aside for 5-10 minutes and serve with hot steaming rice ..

Note: if you are using rasam podi,just pound the thippili,pepper,and garlic, tomato and use.

JAGGERY PANNA COTTA


This is a dessert with jaggery, milk,cream and gelatine.Taste in relation to an eggless wattalapan.

Adorned with praline it was amazing .You could try this with thick coconut milk for a variant .

This is another innovation from my kitchen, and as my passion is to share recipes I am greatly excited and would love

to hear your suggestions and comments.

To the recipe

INGREDIENTS

2 cups milk

1 cup fresh cream

3 tsp gelatine

100-150 jaggery or jaggery to your taste

1 tbsp brown sugar

a pinch of salt

1/4 tsp cardamon

a pinch of mace powder

1/2 tsp vanilla essence/rose essence

METHOD

First sprinkle gelatine in a little water and set aside.

Heat jaggery in 1/2 cup water till the jaggery melts.Add cardamon powder and the rest of the spices after removing

from fire.

In the same heat add the bloomed gelatine and the milk and mix well.

Next add in the lightly beaten cream and mix well.

Strain the mixture to avoid any little lumps.

Pour into moulds of your choice and allow to set in the refrigerator.

Serve with praline .

MINI IDDLI SAMBHAR


Mini iddli /coin iddli/14 iddlis….and many more names to this interesting dish.The size of the iddli will be the size

of a coin, and there are special iddli plates for steaming them.

Kid’s favourite dish,and a restaurant style dish.In the restaurants its called ’14 iddlis’ as only 14 mini iddlis are added

to the dish.

These little iddlis are sunk in sambhar and have to be eaten with a spoon only.Can be served with a little chutney.

Some make the same with only ‘iddli podi and ghee.

The sambhar for this dish are mostly preferred with onions and no vegetables .This is a good dish for breakfast or

dinner.Good for lunch boxes too.

Now to the recipe…

INGREDIENTS

For the iddli

2 cups of iddli batter IDDLIS (SOUTH INDIAN FOOD)-link to iddli batter

Steam for few minutes .This cooks faster than the normal iddli steaming time.

Add 14 iddlis in each serving bowl ,pour hot sambhar to the brim and serve with chutney (chutney is optional)

For the sambhar

a handful of red onions chopped or whole/1 chopped onion

2 cloves garlic

2 tomatoes chopped

1 green chilli

1/2-1 tsp chilli powder

1.5 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cummin seed powder

1/4 tsp pepper powder

1 cup tuvar dal /moong dal/masoor dal washed

salt to taste

1-2 tsp ghee

1 tsp jaggery powder

For tempering

1-2 tbsp oil

1/2 tsp mustard seeds

1 tsp fenugreek seeds

2 dry chillies

1/4 tsp asafoetida

curry leaves

METHOD

Heat oil in a pressure pan,add the curry leaves and asafoetida first and the rest of the ingredients listed for tempering.

Next add onions and sauce till it turns pink.

Add tomatoes and the spices with salt and sauce for 2 minutes .

Add washed dhal and stir for 2-3 minutes.

Add 1-2 cups water and pressure cook for 3-4 whistles.

Allow the steam to release, and mash the mixture with a hand blender or spoon.

Add water is required with jaggery and allow 1 boil.

Garnish with coriander leaves.

Pour over steamed iddlis and add ghee on the top.

The sambhar I have posted today is without tamarind.If you like add a little tamarind extract with the dhal.

For few more sambhar varieties 4 TYPES OF SAMBHAR-click on this.

For sambhar powder SAMBHAR POWDER -(if you are adding sambhar powder add 2 tbsp, and omit spices I have

given in today’s recipe

RAW BANANA ERISSERY


Erissery is a dish from the Kerala cuisine, and this is my version of the dish.The toughest part is to title a dish

when its your version of the recipe.As I had a dish like this from one of the Kerala restaurants,decided to extract

the title from the same cuisine, after all clouded confusions.

Now…moving to today’s recipe-This is made with only raw bananas, no mixture of any other vegetables as they

usually do in preparing the authentic erisserry.With roasted ground coconut and the mixture of dry mango

powder makes it special when served with seafood meals.Raw banana is widely used in Kerala cuisines.

Chips,fries,sweets and vegetable side dishes like Avial and erissery….are some of the dishes made with this vegetable,

hence this vegetable is unavoidable in Keralite cuisines.

A brief note on health benefits -People with weak digestive system should have this in limited quantities,as it may

cause bloating and indigestion!

Positive fact, is that it is a fibre rich food good for diabetics,and heart patients.Rich in VitaminC and other nutrients

which contains antioxidants,and strengthen the immune system.

To the recipe

INGREDIENTS

2-3 raw bananas peeled and cut

1 tsp dry mango powder (amchur powder)

1/2 tsp turmeric powder

1 tsp pepper

few curry leaves

salt to taste

2 tsp coconut oil/ghee

Grind to a coarse paste

3 tbsp slightly roasted coconut

1 tsp roasted raw rice/1 tsp rice flour

1 tsp cummin seed

1/2 tsp mustard

1 green chilli

METHOD

Wash the cut vegetable with salt water ,and then with normal water.

Boil the bananas with amchur powder,turmeric, salt and sufficient water.

Do not cook it dry, let there be little liquid remaining.

Add the oil, and the paste and cook for 3 minutes.

Add pepper and remove from fire.

OKRA-PANEER TANDOORI FRY


This is a stir fry recipe with tandoori masala.It’s a dish to be served when simple vegetarian meals needs adornment.

You could try the same recipe with potatoes opting out the paneer for another variant.

Okra/ladies finger/bhindi/vendakka …many translations to this wonderful brain vegetable.Some have an aversion to

this vegetable because it produces a slimy effect when cooked without any acid.

The positivity of this slime is,that it binds the cholesterol in the body during digestion preventing absorption into the

body and excretes out of the body.

To deslime okra you have to add acids like lime, tomatoes, tamarind.You could cut roundels of this vegetable,fry it till

brown and add to salads.

Apart from the title of ‘brain vegetable’ this vegetable has excellent source of vitamins and nutrients which supports

the immune system.Rich in protein,fibre and low on calories, good for lowering blood sugar and overall health.

Check my previous posts on ladies finger recipes.

Now to today’s recipe

INGREDIENTS

200 gm ladies finger(top and tip only cut )

200 gm paneer (cottage cheese)

1 tbsp oil/ghee/butter

For the masala

1 tsp kashmiri chilli powder /chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp amchur powder(dry mango powder )

2 tbsp curd

juice of 1 lemon

salt to taste

1 tbsp mustard oil /any oil

METHOD

Slit the vegetable in the centre vertically on two sides, taking care not to cut through completely.

Make a paste with the masala ingredients, and apply on the vegetable.Set aside for a few minutes

Heat a non stick pan or a thick bottomed pan, add oil and the marinated vegetable and allow to fry on medium heat .

Add the cut paneer and toss for a few minutes till the masalas are well blended.

Garnish with coriander/methi (dried/fresh fenugreek )leaves and serve.

GOBI-CHEESE PESTO PARATHA


This is a stuffed paratha with grated cauliflower, cheese and basil pesto.Good for a snack or breakfast .

You could make this with finely chopped cabbage too.The blend of the pesto and the cheese makes the

recipe special.You can make any shape you prefer.(Photo shows roll shaped paratha).

Do try this recipe and post in your comments and suggestions!

To the recipe …

INGREDIENTS

For the paratha

2-3 cups wheat flour

1/2 cup all purpose flour

1/4 cup curd

1 tsp sugar mixed in 1/2 cup milk

1 tsp salt

oil to soak the dough

METHOD

Mix all to a soft dough with water if needed.Apply a little oil and allow to rest for 10 minutes.

Divide into portions and dip each portion in a bowl of oil and allow to rest for minimum 1 hour.

Apply oil on the rolling board and spread the dough.

Keep filling in the centre, and roll into any shape you like.The thickness of the rolled dough should be a little more than

a chappathi.

Cook with butter/ghee on both sides.

You can make this dough 1 day ahead and keep in the fridge (after the resting time).

Wrap in cling film tight to retain moisture.

A note about the resting time-The more the resting time the texture will be good.

You could prepare the dough at noon, and keep in the fridge at night if you have planned for breakfast.

Ingredients for the filling

2 cups cauliflower gratings

1/2-1 cup grated cheese (any cheese of your choice)

1 tbsp butter/ghee

1/2 -1 tsp.pepper powder/chilli flakes

1/4 tsp nutmeg powder

salt to taste

1/2 cup basil leaves ground coarse

Method

Heat butter in a pan,and saute the cauliflower for 5 minutes.

Add the grated cheese, and switch off the flame.

Next add the rest of the ingredients .

Check salt and use as filling.

RAW MANGO RASAM


If pineapple,lemon…..can be used for rasam,why not raw mango.As stated in my previous post related to raw mango

properties to be a body coolant,this recipe is to be included for summer compulsorily to combat heat.

Similar to the Aam Panna recipe( a drink made with boiled mango)the mango has to be boiled and mashed before

adding to the rasam.

The tanginess in the mango is more than enough for this rasam,so adding tamarind or lime is not needed.

This rasam can be served with hot steaming rice with your favourite accompaniments.

Do try this recipe and post in your comments.

Now to the recipe….

INGREDIENTS (serves 4-5 )

1 raw mango peeled and sliced

3 cups water

1/4 tsp jaggery

salt to taste

Powder coarsely

2 dry chillies

1 tbsp.tuvar dal or gram dal (dry roasted)

1 tsp cumin seeds

7-8 cloves garlic (unpeeled)

10-12 black peppercorns

few curry leaves

1/2 tomato

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1 dry chilli

a pinch of asafoetida

curry leaves

METHOD

Cook the raw mango slices till soft .Blend it fine, and set aside.

Powder the ingredients listed for coarse grinding, and set aside.

Heat oil, and add the ingredients for tempering. Add the coarsely ground mixture and sauce for 2 minutes.

Add the mango paste and the required amount of water, and the rest of the ingredients.

Allow to reach a boil, and remove from fire.