ACHARI BITTERGOURD’N’POTATO FRY


Bittergourd may not be in the favourite list to many but if you know the benefits, and the reason to include this vegetable in your diet is clear in your mind you will never leave this vegetable.

An excellent source of VitaminC,magnesium,potassium and fibre.It contains twice the amount of spinach, and potassium in a banana.

This plant based insulin in bitter gourd helps diabetics to reduce glucose levels significantly.As it is rich in potassium, it helps to absorb excessive sodium in the body, and keeps your heart healthy.

With this short description of health benefits I will be moving to the recipe.

INGREDIENTS

200 bitter gourd sliced

2-3 potatoes cut into strips

2-3 tsp.achari masala

1 big onion chopped

1/2 cup curd

juice of one lime

salt to taste.

2 tbsp jaggery powder

2-3 cloves garlic crushed

2 tbsp oil/ghee

METHOD

After removing bitterness from the vegetable (will leave link below for tips to remove bitterness),heat oil and first sauté the onion till brown.

Next add the potato and saute for 5 minutes.Add the sliced bitter gourd ,Achari masala, garlic and cook till masala is well corporated.

Next add the curd, salt ,and jaggery and cook on a slow flame, till both the vegetables are cooked.

Add lime juice and remove from fire.

BITTER GOURD SALAD (link consists tips to remove bitterness from bitter gourd)

COCONUT -PALAK PANEER


 

This is a green,green creamy dish with a fusion of roasted coconut,cashew……This dish can be served with rotis,

wraps,and even rice .

My menu today was with carrot- omelette cummin seed rice.The creamy,coconutty taste was good to go with this

rice.

The tint of the green was looking lovely and appetising .The greens were freshly plucked from my culinary patch,and

that enhanced the taste.

Now to the recipe

INGREDIENTS

200 gm paneer/ cottage cheese cubes

1 cup spinach leaves

Few cut spinach leaves for garnishing

1 green chilli

3-4 cloves garlic

1/4 of a coconut (cut pieces)

A handful of cashewnuts

1 onion ( quartered)

1 onion chopped

1 tsp cummin seeds

1 tomato cut ( seeds removed)

1 tsp chilli flakes

2-3 tbsp oil/ butter/ghee

Salt to taste

METHOD

Heat 1 tbsp oil and roast the coconut pieces,quartered onion,till onion turns light brown.

•Add cashew nuts and remove from fire.

•Grind the garlic,cummin seeds,green chilli,spinach leaves to a coarse paste.

•Grind the roasted coconut,cashew,and onion to a paste.

Heat the remaining oil,and add the chopped onions.Sauté till brown .

•Add the cut paneer,cut tomato with salt,and cook for a minute.

Next add ground pastes,rest of the ingredients,and simmer cook for 5-7 minutes.

Note: You could add roasted cashews for a richer taste.

 

 

 

UBE-SPINACH-SAGO KHICHIDI


This is the same recipe as the sago khichadi I posted before.The only difference was, that potato was replaced with ube and

coriander leaves were replaced with spinach leaves.

Colourful and healthy breakfast.

For those in India,who love ube and can’t find in your area, please do check Amazon.The yams I received were of good quality and

neatly packed too.This is only an information .

SAGO,POTATO,PEANUT KHICHIDI(click link for previous post )

To the recipe right away …

INGREDIENTS

1 cup pre-soaked sago (use any cup for measurement )

1 small piece of ginger chopped fine

1 cup peeled and cut ube (boiled )

2 green chillies chopped

a handful of spinach leaves chopped

salt to taste

For tempering

1 tsp mustard seeds

a pinch of asafoetida

3-4 tbsp ghee/oil

Roast and coarsely grind

a handful of peanuts

2-3 dry chilies

1 tsp cumin seeds

METHOD

Heat oil in a non-stick kadai, and add the ingredients for tempering.

Next add the green chilies and ginger and saute for a minute.

Add the soaked sago with salt.Reduce flame, cover and allow to cook for 2-3 minutes.Stir once, cover again and let it cook for 2-3

minutes.

Add the spinach,roasted peanuts, and boiled ube.Mix well for a minute, and remove from fire.

Serve with raita or chutneys of your choice.You could serve plain too.

UBE/RASAVALLI/PURPLE YAM PAYASAM


The purple yam is a starchy root vegetable loaded with vitamins, minerals,and antioxidants,beneficial to health.

Helps to reduce blood pressure and inflammation,rich in vitamin C,potassium..and many more benefits nature has to offer.So do

explore the health benefits.

A staple food of Philippines,but grown and used worldwide too.This yam is soft when cooked, and is used in savoury and sweet

dishes.

Today’s recipe is my mom’s sweet recipe, with my inclusions.To be clear my mom’s recipe contains only the yam with the rest of the

ingredients.

My version is with the addition of sago.Made this for Sunday breakfast,and the appreciates were on the highest level!

This has an amazing taste,and whenever I make this my thoughts ruminate on my mother.Whatever recipes you make new or

old, there is an accepted fact of a “Mother’s touch”and that taste is unique and cannot be compared or expressed!

To the recipe now….

INGREDIENTS

250 gm purple yam

1/2 cup fine sago (cooked separately )*

Sugar to your taste

1/2 tsp.salt

2 cups second extract of coconut milk

1 cup thick coconut (first extract )

a pinch of nutmeg

METHOD

Wash the yam first, then peel the skin,cut into small pieces, and wash again.

Next add water to immerse the yam with salt.Cook in a pressure pan for 2-3 whistles .(You can cook in a normal vessel till soft )

Now mash the cooked yam, add thin coconut milk, cooked sago, sugar and cook for 5-10 minutes.

Add nutmeg and the thick coconut milk.Remove from fire after 2 minutes and serve warm.

*You could slightly roast the sago and add to the yam while adding the thin extract of milk.Be sure that the sago is cooked before you add the thick milk.You can make this without sago too.

WHEAT FLOUR +COOKED RICE DODOL


This is made with leftover basmati rice.Check my previous post of another version with leftover rice KERALA KINATHAPAM

Today’s post contains my version of dodol with different ingredients and leftover rice.You will never throw leftover rice once you try

this recipe, and no-one will know that this sweet contains leftover rice until you tell them.So…rustle up exciting and innovating dishes

to surprise your family!

This dodol is made with jaggery, minimal amounts of ghee,coconut oil, wheat flour,no coconut milk or any milk.The transformation

of these ingredients was simply superb.You could use any leftover rice .I used basmati rice,as I usually cook basmati.

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

To the recipe

INGREDIENTS

1 cup leftover cooked  basmati rice  ground to a paste

1/2 cup wheat flour mixed in water to a smooth paste

1 -1.5 cup jaggery powder or to taste

1 tbsp sugar (optional)

3 tsp coconut oil

3-4 tsp ghee

a pinch of salt (if you have not put salt in the rice)

1 tsp cardamon powder

few cashewnuts and raisins

IMG_0148

METHOD

Heat a non stick kadai and add 2 teaspoons ghee.

Add the ground cooked rice and keep mixing for 10 minutes.

Next add the jaggery powder, wheat flour mix and 1 tsp coconut oil, and keep mixing .

Add the dry fruits, the remaining ghee, coconut oil and cardamon powder.

Keep mixing till it forms one lump.Even after it forms to one lump keep mixing for a few more minutes (7-10)

Transfer to a greased plate, and smear a little ghee on the top.

Allow to cool completely to get neat cuts.

IMG_0152

PEANUT-RADISH FRITTERS


Another crunchy recipe from my kitchen. In fact I got the idea of using radish for a fritter from a fellow blogger in WordPress.

This vegetable has a pungent smell and a peppery flavour.Even though the smell doesn’t attract many,this root vegetable hosts many

health benefits.

If you check my previous posts I have posted radish paratha,sambhar,and a vegetable side dish with carrot .

This is the second time i have made this fritter.The first time I made was with the bajji mixture, fried and dropped into buttermilk

curry (mor kolambu).All loved the taste, and I forgot to click a photo so the post is delayed.(will post soon as it’s worth the try)

Today’s crunchy recipe is with different ingredients, and spiced different too..so let’s move to the recipe.

IMG_0140

INGREDIENTS

3 medium sized radish peeled, washed,grated,and water squeezed out lightly

A handful of roasted/raw peanuts

1 onion chopped fine

2 green chillies chopped fine

2-3 cloves garlic chopped 

1 cup wheat flour

2 tbsp rice flour

1/2 cup gram dal flour

1-2 tsp sambhar powder

a pinch of asafoetida

few curry leaves 

salt to taste 

oil for frying

METHOD

Mix all the ingredients except the oil.Do not add much water as the radish will give out moisture..You should be able to hold the

dough with your 4 fingers.(that’s the consistency you require).Add water only if needed.

Heat oil, and take a tbsp from the heated oil and pour into the flour mixture.Mix and fry till crisp and golden .

 

SPINACH/PALAK BAJJI


A crunchy food no one can resist ! This can be served as a snack,and  even a simple meal can be made exotic with this fritter served as

a side dish.

A wide dish should be used for dipping the leaves,if you are particular in retaining the shape of the leaf.

In the past only certain  vegetables and leaves were  used for making bhajjis,fritters or even vadai. Now the culinary world,has

interestingly takenthe uphill stride in innovating new and awesome recipes.

Indian culinary especially, has numerous recipes from different cultures and cuisines.If you dive deep into the cuisines of each state

you will discover the undenied fact that cooking is a skill and art.

Today’s recipe is one like that which looks simple,but addictive in taste with a blend of flavours!

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

To the recipe..

INGREDIENTS

Few spinach /Palak leaves (your preference in quantity)

For the bajji mixture

2 cups gram dhal flour(besan flour)

2 tblsp.rice flour

1 tbsp all purpose flour

1 garlic crushed

1/2 tsp cumin seed powder

a pinch of asafoetida

1/2-1 tsp chilli powder

1/2 -3/4 cup water

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter

Heat oil in a kadai, take a tbsp of warm oil and pour in the prepared batter and mix well.

Now take each leaf, dip in the batter and fry till golden brown .

Variation:If you are lucky to get big leaves you could wrap spiced paneer, dip in the batter and fry.

CARROT DOSA


Carrot a root vegetable is a very healthy food and a good source of beta carotene with numerous nutrients and antioxidants.

Known to be beneficial for eye health,it also helps in lowering cholesterol levels.The beta carotene contained in it contributes to the

lovely bright orange colour.Carrot juice is one good healthy breakfast drink which takes care of overall health and skin health too.

Cosmetic industry use carrots widely in their produce.

Now coming to today’s recipe …It’s a breakfast recipe with the inclusion of carrot purée in dosa batter.

If you have dosa batter ready,it is just an addition of the purée. I will be giving the recipe for  instant dosa with the addition of wheat

flour also as an ingredient.

I made a variation of egg dosa, and to top it all the chutney served was celery-alma chutney which is more nutritious.

Note:You could add spring onions or leeks cut fine instead of onions.

So,here’s to the healthy colourful recipe.

INGREDIENTS

1 cup urad dhal flour

1 cup rice flour

2 cups wheat flour

1/2 cup curd

Salt to taste

1 cup finely chopped onions/spring onions/

leeks

2-3 finely chopped green chillies

4 carrots puréed

1/2 tsp cummin seed powder

METHOD

•Mix all the ingredients with enough water to the consistency of iddli/dosa batter or pancake batter.

Make dosas,pour 1 tsp oil or ghee all around,and cook on both sides .

Serve with chutney .

CELERY-AMLA CHUTNEY

1 cup celery stalks

2-3 amla/ gooseberry ( deseeded)

2 tbsp iddli podi

Salt to taste

1 tsp sesame oil

METHOD

Sauté the celery stalks till raw smell is gone.

•Grind fine with the rest of the ingredients and

serve.

FISH-MAYONNAISE FINGERS


Fish fingers is one dish you can crunch into without restrictions at any time .Fish fingers can be served with any meals or as a starter.

Fish fingers have to be made with fish cut in lengths of fingers.This recipe is made with fish dipped in home made mayonnaise, and coated with breadcrumbs.

Click for attached recipe for homemade mayonnaise. MINT MAYONNAISE-CAULIFLOWER SALAD

To the recipe now

INGREDIENTS

250 gm fish fillet

1 tsp chilli powder

salt to taste

1 cup mayonnaise

Enough breadcrumbs for coating

METHOD

Marinade the fish with chilli powder and salt for 10-15 minutes.

Dip each strip of fish in mayonnaise, and coat with breadcrumbs .

Deep fry in oil till golden brown.

BANANA’N’BEETROOT MUFFIN


This is another innovation from my kitchen .I captured this idea from a juice recipe which contained beetroot and banana .

The combination seemed interesting and having the velvet cake in mind ,tried my hand at this muffin.

This tasted really awesome and the natural colour the beetroot shed was seductive to the eye.

Used almond flour and a little all purpose flour, blended the beetroot and banana separately for this muffin.I have the thought to try

sponge cake with the same flavour, and will post when I try it with success!

To the recipe now

INGREDIENTS

1 medium sized beetroot (peeled and cut)

2 medium sized bananas

3/4 cup almond flour

1/2 cup all purpose flour

1/2 tsp.baking powder

2 eggs

3/4 cup brown sugar+1/4 cup castor sugar

a pinch of salt

1 tbsp curd

1/2 cup oil

1/2 tsp banana essence or vanilla essence

Chocolate nibs for a sprinkle on the top.

METHOD

Blend the beetroot and banana separately, and mix together .

Beat the eggs lightly with salt and curd.

Next add the sugars, essence, beetroot puree, banana mash and mix well.

Fold in the flours with the baking powder till well corporates.

Spoon into muffin moulds or cup cake liners .

Sprinkle chocolate chips .

Bake in a 180C moderate oven for 30-35 minutes.

SAGO-TOMATO KHICHIDI


Today breakfast had to be the potato sago/

sabudana/ javarisi khichadi.Even the potatoes

were put to boil.In the spur of the moment I got

the idea to make with tomato.

Served with raita,it was a good breakfast .

https://calinskitchen.com/2020/10/27/sagopotatopeanut-khichidi/

👆🏻The link to the basic sago+ potato khichidi.

Now to today’s recipe.

INGREDIENTS

250 gm sago/ sabudana ( soaked overnight)

3 medium sized tomatoes puréed

2-3 boiled potatoes

1-2 green chillies chopped

1 small piece ginger chopped

A handful of roasted peanuts or cashewnuts

1/2 tsp chilli powder

1/2 tsp cummin powder

A pinch of asafoetida

Few curry leaves

Coriander leaves for garnishing

3 tbsp oil/ ghee

Salt to taste

1/2 tsp sugar or jaggery (I always add sugar to

balance the acid in tomato purée)

1/2 tsp mustard seeds

1-2 dry chillies

METHOD

•Heat oil,and add mustard seeds,curry leaves,

dry chillies .

Next add the ginger,green chilies and the

tomato purée,sugar,salt and the spices,and

sauté for 5 minutes.

•Add the soaked sago and cook covered on a

low flame.

• Once the sago pearls are cooked,add the

lightly mashed boiled potatoes,and roasted

nuts.Remove from fire.

• Garnish with coriander leaves and serve with

raita.

You could try the same recipe with lime .

Omitting the tomato purée and chilli

powder.

ACHARI MUTTON CHOPS


Mutton chops bring out an exquisite flavour,be

it a curry,biriyani,side dishes or starters.

The trick is that the meat has to be cooked in a

pressure cooker,to enjoy the perfection of the

tender meat .

This dish can be served as a side dish or as a

starter.Good to go with any meal.

This dish has to be prepared with ‘Achari

masala’ which is easily available in all Indian

stores.

To the recipe now

INGREDIENTS

500gm mutton chops

2-3 onions chopped

2 tomatoes puréed

1 tbsp ginger-garlic paste

Few peppercorns

1/4 cup curd

3 tbsp achari masala

1 tsp sugar

1/2 tsp garam masala

4 tbsp oil/ghee/butter

Curry leaves ( optional)

Salt to taste

METHOD

•Cook the chops in a pressure cooker,with

peppercorns,half the ginger-garlic paste1/2 cup

water to 8-10 whistles.

•Separate the stock and the meat .

• Heat the oil,and cook the onions till light

brown.

•Add the tomato purée with the rest of the

ingredients except the cooked meat and cook

till mixture is thick.

•Now add the cooked chops,and cook till well

blended.

• Add stock and cook till thick .

• Garnish with coriander leaves/ curry leaves/

dried methi leaves,

Variation: You could dip the dry cooked

chops in beaten egg add cook on a grill or

tawa.

MINT MAYONNAISE-CAULIFLOWER SALAD


Salad with homemade mayonnaise is one

delight you could have at any time of the day!

If you have to skip meals,this will be one

source of energy and nutrients.

Making mayonnaise at home is just minutes

away,so do try this recipe .

The vegetables can be of your choice !

Vegetables can be steamed,roasted,or boiled

before adding mayonnaise .

Try introducing herbs and fresh flavours each

time you make .

This time I made a mint infused mayonnaise,

and everyone loved it .

To start with the mint mayonnaise recipe

INGREDIENTS

1 egg

oil ( 3 times the quantity of egg)

1-2 tsp vinegar

1/4 tsp salt

1 tsp sugar

A handful of mint ground

METHOD

•First break the egg into a small cup,and note

the quantity of the broken egg.

•Add the egg into the beaker you are going to

blend in.

•In the same cup,measure oil ,3 times the

quantity of egg.

•Add the rest of the ingredients into the egg,and

blend till thick .( 3-5 minutes).

•Add ground mint and mix .

•Add to prepared vegetables.

FOR THE VEGETABLES

You could steam,boil or roast

Cauliflower florets,carrots,sprouts .

Make a paste of 1 green chilli,2 cloves garlic,

tiny piece of ginger

Salt to taste

Mix with paste and boil/ steam the vegetables.

Few more combinations

•Broccoli,carrot,sweet potato cubes

•Beetroot,pumpkin,peas/sprouts

•Chickpeas,capsicum,cucumber

Play the vegetables with your innovations to

dish out variations to surprise your family.

FRUIT -SAGO HALWA


I was forced to make this recipe,as the papaya

which was left to ripen,failed.

It remained 3/4th ripe for many days.

Impatience and curiosity set,and I cut open the

adamant fruit.😀

Too much for a salad,so I decided to make this

halwa which could be kept for a few days.

Had soaked sabudana for breakfast ,so took a

cupful and ground it to a paste to add instead

of corn flour .

The time spent to make this was rewarded with

an excellent taste.The taste excelled better by

the day .

So,do try this fruity sweet and send in your

experiences .

INGREDIENTS

1 medium sized papaya ( peeled and cut)

2 bananas

1/2 pineapple ( cored and cubed)

1 cup soaked sago ground to a paste

1.5 cup sugar ( or to your taste)

1 cup ghee+2 tbsp coconut oil

A pinch of edible camphor ( optional)

A pinch of salt

1 tsp cardamom powder

Handful of cashewnuts

Few raisins or dates

METHOD

•First blend all the fruits to a paste.

•Heat half of the ghee in a non-stick or thick

bottomed kadai.

•Add the fruit pulp with salt,and cook for 10

minutes .

•Next add the sago,and the rest of the

ingredients ,except the ghee.

•Cook till the mixture is thick ,adding the rest of

the ghee at intervals .

•The mixing,and thickening will take about

35-45 minutes.

• The mixture should form into one lump.

•Grease a tray and pour mixture.

•Smear a little ghee on top,and allow to cool

completely,and cut .

METHI-MASALA PRAWNS


Seafood with methi or fenugreek brings out an

unique and enhanced taste.

Masalas like this, are finger-licking and can be

served with any meal .

When cooking masalas like this you have take

care not to cook the prawns for a long time .

Cooking jumbo prawns will take only 7-8

minutes,so it’s best to make the masala thick or

your required consistency ,and then add the

prawns.

This way the masalas will,blend well and the

prawns will not turn chewy or rubbery.

Now,to the recipe ..

INGREDIENTS

500 gm prawns ( peeled and deveined)

2-3 onions chopped

1 stick cinnamon

1/4 tsp mace powder

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/4 tsp pepper powder

1 tsp.cummin powder

1 tbsp ginger-garlic paste

3-4 tomatoes puréed or 1 cup tomato purée

1 tsp dry mango powder( amchur powder)

1 tsp sugar

Salt to taste

2 tbsp fenugreek leaves ( methi)

3-4 tbsp sesame oil /coconut oil/ghee

METHOD

•Heat oil,and add the onions,cinnamon and

cook till light brown.

•Next add the tomato purée,ginger garlic paste,

with the rest of the ingredients except methi

leaves,and cook till thick .

•Add the prawns and stir well .

•Cook for 7-8 minutes.

•Crush the methi leaves into the mixture.

•Remove from fire.

•Keep covered for a few minutes and serve.

Tip

•Do not add water,as prawns tend to

release water while cooking.

• If you want the masala thicker,add cashew

paste or 1-2 tsp rice flour if needed.

GREEN GRAM SPROUTS -GREEN PEAS IDDLI


Iddli is one good breakfast containing proteins

and nutrients .Doused with sambhar and

chutney it’s the favourite and oil free breakfast

of South India .

Recent culinary experts have tried their hands

in creating different types and shapes of iddlis

( I too have posted few varieties of iddli).

which is to be appreciated.

Today’s recipe is another recipe I found healthy

and tasty .

The recipe is too simple !

Here’s to the nutritious breakfast recipe!

INGREDIENTS

2 cups iddli batter*

Half cup fresh green peas

Half cup green gram sprouts

1 tsp pepper

1-2 green chillies

1 tsp cummin seeds

METHOD

•Excluding the iddli batter ,grind the rest of the

ingredients to a very coarse paste .

•Mix the ground paste into the batter.

•Mix well,pour into iddli moulds and steam till

done .

Serve with your favourite chutney !

I served with ridgegourd and ivy gourd

chutney ( recipe to follow)

Tip : When you grind the iddli batter,add

coconut water in place of water for grinding.

Use ice water for grinding.

IDDLI / DOSA BATTER*

•1 cup urad dal ( washed and soaked with 1

tsp fenugreek seeds for minimum 2 hours)

•4 cups iddli rice ( parboiled rice)

•A handful of raw rice or basmati rice

•A handful of rice flakes or poha ( soak 10

minutes before starting to grind )

Adding poha is optional

Method

•Wash and soak in separate bowls.

•After 2 hours grind the urad dal first fine .

•Remove the ground urad dal into a

container .

•Next grind both the rice ( do not add much

water).till it looks like fine semolina.

•Remove and mix with the ground urad dal.

Add 2 tsp salt .

•Cover and allow to ferment .

•Pour batter to fill only half of the container,

as the batter will froth and rise and may

spill over after fermentation.