SHREDDED LAMB BRUSCHETTA


Whenever I cook any meat I reserve some in

the fridge for dishes like this .This time I found

quantity of meat was less compared to the

bread I wanted to make ( lockdown blues).

So checked the fridge for combinations and

picked up the pre-soaked channa / chick peas.

That was a satisfying combination and tasty too

A quick breakfast,dinner ,or a snack at tea .

Kids will love crunchy dishes like this ,so do try

this recipe and post in your comments!

Moving to the quick recipe now

INGREDIENTS

Bread slices

200 gm meat

1/2 cup chick peas ( soaked)

Few pieces of cut leeks / spring onions

1-2 tbsp chilli paste

1/4 tsp pepper powder

Salt to taste

Butter

METHOD

•Cook the meat till it changes colour.

•Take the meat out and mince it with the chick

peas in a mixer. ( coarse mixture)

•Mix in the rest of the ingredients

•Spread butter on the slices of bread on one only.

•Spread the minced mixture on the bread slices

and bake in a preheated oven (200C) for 10

minutes.

•Remove from oven .Drizzle tomato sauce and

serve.

Variations:

You can add grated cheese before baking too.

Adding Palak is another variation.

PALAK CURD VADA


Vada in curd ‘known to be ‘Thayir Vada’ in

South Indian cuisine, is like comfort food

during hot summer days.

As urad dal is protein rich and curd is a

probiotic ,calcium rich healthy food ,having

this combination for breakfast contributes to

healthy living.

This combination of food is also considered to

be an alkalising agent.

I make this dish for breakfast at least once a

week,and today I thought to make it ‘green‘ by

adding spinach leaves .The addition of spinach

made the vadas super soft and tasty .

Let me share this recipe with you !

INGREDIENTS

200 gm urad dal

A small piece ginger

2-3 green chillies

1/2 tsp cummin seed powder

A pinch of asafoetida

A handful or more spinach leaves

1 tsp all purpose flour

A pinch of baking soda

Salt to taste.

Oil for frying

For the curd mix

Enough curd to immerse the vadas

A little sugar

Salt to taste

Beat curd lightly with sugar and salt.

METHOD

Soak the urad dal for minimum 30 minutes -1

hour.

Grind the urad dal first to a coarse paste, and

then add all the ingredients and grind to a fine

paste.

Heat oil and fry the vadas on medium flame ,

till golden brown.

Dip the fried vadas in water ,squeeze out the

water lightly ,and add to prepared curd.

Garnish with a sprinkle of paprika,or Kashmiri

chilli powder,and coriander leaves.

BASIL AND CHEESE BUNS


The dough recipe is the same as for the pizza.

This is the easiest, and the tastiest bun . Good

for working moms and busy moms.The dough

can be made and kept in the fridge one day

prior to baking.

The link to the dough

https://calinskitchen.com/2020/06/12/paneer-pizza-with-basil-sauce/


To the making

Roll out circles of the dough . Cut strips on one

side . Add the filling with cheese gratings.Cover

the circle halfway and overlap with cut strips.

Brush the tops with milk and chilli paste .

Bake in a 200C oven for 20 minutes.

Serve hot


Variation

You can make a coarse pesto with basil leaves

garlic and tomato .

Use as filling with cheese.

MORINGA RICE FLOUR ROTI


This is another version of the rice flour roti

recipe I have posted before,with moringa

leaves.

This roti can be made using red rice flour too.

Moringa emerging the star of herbs , has to be

included in your diet frequently.As I have a

moringa tree at my hands reach,I pluck

whenever it attracts me with its gleaming coin

like leaves. Nature’s gift to us .

So ..now to the recipe.

INGREDIENTS

500 gm rice flour

Moringa leaves

2-3 chilli flakes

1 cup grated coconut

1 egg ( optional)

1 tblsp ghee / butter ( optional)

Boiling hot water

Salt to taste

METHOD

Take half of the moringa leaves and pulse it in

a grinder for 1 second and set aside.

Take flour in a bowl, add salt and boiling water

gradually and mix with a spatula till it forms

together . Allow to cool for few minutes and

then add all the ingredients and mix to a soft

dough.

Divide portions and press on oiled sheets or on

the pan itself .No need to add oil . Just smear

the pan with a cloth dipped in oil. If it’s a non

stick pan , you can opt out the smearing.

Cook on both sides . Serve with curries of your

choice !

MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

KARPOORAVALLI +IDDLI PODI CHUTNEY


Karpooravalli,Omavalli,Ajwain leaf is loaded

with many health benefits.

One of the prime benefits is that,it aids to clear

congestion in the lungs . You can make rasam,

Bajji,chutney,combine with juices , or extract

the juice and treat cold and cough with honey.

You should compulsorily have this plant in

your garden,or try growing it henceforth.

Today,I combined this leaf with iddli podi ( gun

powder as some call it).The reason for this

combination was to overpower the fragrant

taste of the leaf .It worked amazing !

Can be served with iddli,dosai…,,,.

To the recipe now

INGREDIENTS

3-4 karpooravalli leaves

A tiny piece ginger

2 cloves garlic

1/4 tsp.kalonji or black cummin seeds

1/4 coconut

3-4 tblsp iddli podi

1-2 tblsp roasted gram dal ( optional)

Salt to taste

METHOD

Blend all these ingredients together to the

consistency of chutney.

If you choose to temper you can,but I prefer the

raw leaf ( not hindered of its benefits).

Do try this chutney, and send in your

suggestions!

URAD DAL KALI


This is a protein rich dish,usually served for

breakfast .Having the consistency of a thick

creamy porridge,and considered to be a energy

booster.My mother used to make at least once a

week. I remember how she used to to soak the

lentils and rice with dry ginger pieces the night

before,grind the next morning and make with

lots of coconut milk and jaggery.That taste is

unique .

Today I’m going to give you an instant kali

which tastes closer to my mother recipe!

I have used urad dal with skin on,and kavuni

rice ( red rice). Highly nutritious!

To the recipe now

INGREDIENTS

1/4 cup urad dal

1/2 cup red rice

Enough melted jaggery to your taste

1 tsp dry ginger powder

1/2 tsp cardamon powder

1/2 tsp salt

2-3 cups coconut milk ( 2nd +3rd )

2 cups thick coconut milk

METHOD

Dry roast the dal, till you get a nice smell.

The same way dry roast the rice .

Now powder both very fine and mix with a

little water (1 cup water).

Keep on fire, and cook on a slow flame with the

ginger powder , salt and thin coconut milk .

Keep stirring to avoid lumps . When you see

bubbles forming , add the jaggery,cardamon

and the thick coconut milk , and cook till thick.

Serve warm .

Note : You can add a spoon of ghee to the

mixture if you like

THUTHAVALAI,TULSI,TOMATO CHUTNEY


After I typed the title, only I realised that I

could have named it TTT chutney .Anyway,I

made this for breakfast with ragi iddli,and it

tasted good .Fingerlicking and healthy .Good

for respiratory problems.

When ,I use herbs like this in my preparation,I

never tell my kids the ingredients. Once they

like it only I reveal what’s in it . Hope all mom’s

know the reason.

Do try it , these times to keep your immunity

levels good .

To the recipe now .

INGREDIENTS

Few thuthuvalai leaves

5-6 tulsi leaves

1/2 tsp black cummin seeds( kalonji)

1 onion

3-4 tomatoes

small piece of ginger

4-5 cloves of garlic

1 tsp chilli powder

2-3 tblsp urad dal/ channa dal

Salt

A small piece of jaggery

1 tblsp oil

METHOD

Heat oil , add the urad dal,kalonji seeds,onions

and sauté till onion changes color.

Add tomato with salt, garlic and cook till

tomatoes are soft .

Next add the thuthuvalai leaves and sauté for

another 2 minutes.

Add the rest of the ingredients, and switch off

flame.

Grind to a paste and serve .

You can temper if you prefer to temper .

Good with iddlis, dosa,rice .

SPINACH ‘N’ TAHINI BUNS


The glisten of the spinach leaves in my culinary

patch attracted me to make this for breakfast

today .

In regular , I make it a point to plan breakfast

for the next day, as I don’t like to rise with

confusions of what to make the next day .

As planned it was cinnamon buns for the

morning .The habit of watering my plants early

in the morning diverted the plans from sweet

to savoury.As it was Sunday, and that too a

lockdown Sunday I didn’t mind the change.

Anyway…let’s get into the recipe now .

INGREDIENTS

3 cups wheat flour

1 cup fine semolina ( rawa)

2 tsp.yeast

1 cup spinach leaves ( ground)

1 tblsp.curd

1/4 cup oil / 50 gm butter

Enough lukewarm water to bind .

1 tsp salt

METHOD

Mix all together with lukewarm water, and set

aside for 30 minutes.

Once it is double in size ,roll into one big circle,

spread the tahini paste on one side and roll to

make a single roll. Cut into portions,press

lightly , and place on a greased tray .

Brush the tops with egg yolk,and bake in 200C

oven for 25-30 minutes.

TAHINI PASTE

1 cup sesame seeds ( toasted)

2-3 tblsp olive oil

2 tblsp chilli flakes

1 tsp lime juice

Salt to taste

Grind the sesame seeds, oil,and salt to a paste .

Add chilli flakes and lime juice.

Apply the mixed paste on one side of the dough

This recipe is another innovation of mine , so

do send in your comments, and suggestions!

POHA-SEMOLINA IDDLI


Healthy , low calorie,healthy iddli . Fermenting

time is just 20- 30 minutes.No need to use fruit

salt.

I tried using a pinch of baking powder in a

tsp of vinegar ,after soaking to create the

fizz ,and it worked.

Grind the poha (rice flakes /Aval in Tamil)

coarsely, without adding it whole.

Now to the recipe

INGREDIENTS

1 cup coarsely ground poha ( rice flakes/AVAL)

1/2 cup semolina ( rawa)

1 cup curd

1/2 tsp salt

1 tsp.pepper corns coarsely ground

1/2 tsp cummin seeds

Few coriander leaves chopped

A small piece ginger chopped

1 green chilli chopped

METHOD

Mix all the ingredients together ,cover and set

aside for 20-30 minutes.

After 30 minutes , add a little water to get the

consistency of iddli batter.

Pour into iddli moulds and steam for 10

minutes.

Serve hot with chutneys of your choice.

The same can be mixed and kept overnight for

the next morning breakfast.

So , do try and post in your comments and

suggestions!