Schezwan Cut Dosa

The world is going through one of the worst crisis of our times. The COVID-19 has taken toll in everyones lives in one way or the another. Everyone is at home trying to stay safe and keeping their loved ones safe. However, one positive way to look at it is- We all now have ample family time to do that craft with the family that we wanted to do, to play games with the kids, to create that art project, to pursue that hobby that we look forward to, to develop a new skill that otherwise got pushed to the back in our busy lifestyles.

For me, amongst the most satisfying and gratifying thing is that, I am able to help the community through the COVID-19 efforts through my work place and through some personal efforts along with my husband to show a small gesture of gratitude to the healthcare workers, who are the real heroes and fighting on the frontlines. Another bright side is that I am able to pick up on my cooking and blogging hobby again which had become a rare opportunity amidst the busy lifestyle! So expect new stream of posts over the next few days:)

In the current situation....Trying to eat healthy, conserve groceries and still keep the food interesting and delicious is surely a challenge on its own 😟
Repurposing yesterday’s ‘Kobi chi bhaji’ can’t get better than this!😁Mommy happy... little ones happy 😛Try it... you will love it!!! 😋

Yellow moong-Brown rice Dosa layered with schezwan sauce and then stuffed with filling of Sautéed cabbage-carrots and peas😋😋

• Recipe-
2 cups yellow moong dal
1/2 cup brown rice
2 tsp ginger
2 tsp green chili
1 tsp cumin
Salt to taste
Leftover cabbage bhaji ( I added carrots and peas too) Or You can make Chinese style stirred veggies
Schezwan sauce 

1) Soak dal and rice together for 6-8 hrs. Grind into fine paste along with rest of the ingredients.
2) Heat non-stick pan. Apply some oil. Make dosa. Add few drops of oil on the sides. Spread schezwan sauce and add leftover sautéed Cabbage chi bhaji. 

3) Roll the Dosa when golden brown.
4) Serve hot and cut before serving. 

Enjoy!!! 😋😋😋

Layered Chicken Biryani: Remade with new pictures!!

Chicken cooked in a spicy coconut-onion gravy, layered alternately with saffron flavored rice, garnished with fried onions, potatoes and nuts...a combination sure to fall in love with!!

Not a new recipe....but an old favorite which I remake and remake and keeping making again and again!

'M' was going be be back from a 2 week long business trip....and wanted to make something special for him. This 'Layered Chicken Biryani' is his favorite and so is my moms (who is visiting). So it was going to be a treat for them both:))

I have the recipe written down long time ago:

http://www.my-kitchens-aroma.blogspot.com/2009/09/everyday-cooking-layered-chicken.html

I still make it the same way....but now I think I have gotten a bit better at taking pictures:)) Do you agree?

"Spinach-Mint" Rice

 During our hour long drive to work..M and I were talking about last nights dinner.She mentioned that she made Spinach Rice for dinner last night...and shared her recipe too.
Thinking about it the next day...all I wanted to do was ...eat Spinach Rice!! The 'green' rice also reminded me of the 'Mint' Rice my friend J's mom made during our college days.
So....I combined them both..to make this amazingly flavorful and nutritious Spinach-Mint Rice! I would totally try this one with brown rice the next time I make it.

Ingredients:
1 Cup Basmati Rice washed and kept aside for 20 mins
1 Cup Spinach leaves
1/3 cup mint leaves
1/4 cup chopped onion
1tbsp oil
1tsp Shah jeera
1/2 tsp minced garlic
1/2tsp garam masala powder
2 green chilies
5-6 whole black pepper
3-4 Cloves
1 bay leaf
8-10 Cashews
Salt
2 cups hot water

 Method:
 1) In 1tsp oil, saute the spinach and garlic till tender.Let it cool. Make it into a paste along with mint leaves and green chilies with 1-2 tsp water.
2) Heat the rest of the oil, add the shah jeera, bay leaf, cloves, black pepper and onions.Fry till onions are translucent.Add the washed rice, garam masala powder and cashews and saute for 1 min
3) Add the pureed spinach+ mint. Mix .Add salt and add the hot boiling water.
4) Let it cook with the lid on till the rice is cooked through.
5) Serve hot along with little ghee, yogurt raita and pickle!!

Happy New Year 2014 with Colorful Mini Idlies made with Vegetable Purees!!!

Here's Wishing You and all the Lil Ones a Happy and Healthy New Year 2014 filled with lots of Colorful veggies and fruits!!!

 It was New Years Party and I was planning on making Idlies. I had seen 'Colored Idlies' on a food forum I subscribe to and couldn't resist making these lil nutrition packed bite-size idlies for the Lil ones.I was surprised that the vegetables did not impart much of a taste to the idlies and gave gorgeous colors. They looked too pretty to be real and can make the Prettiest of the Appetizers!!

Doesn't it look like a Artist's Color palette? 

Batter-

 After steaming the idlies-

 Recipe:

1 Cup Urad dal

2 Cups Rice

Salt

2tsp Oil

Oil Spray

Green peas puree(about 2tbsp for 1/2 cup batter)

Grated beets(about 1tsp for 1/2cup batter)

 Turmeric (about 1/2tsp for 1/2 cup batter)

Method:

1)Soak the dal and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.Put the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand  (I used a microwaveable min idli stand) with oil cooking spray. Add vegetable puree to 1 cup batter in separate bowls.Mix gently.Add more puree if needed to achive desired color. 

 

6)Add batter to the idli molds and steam for 15-20 mins .

7) Serve steaming hot along with Chutney/ Sambar or Skew them into skewers/ toothpicks for the Prettiest of Appetizers!

 

 

 

 

 

 

 

 

Maharashtrian "Masale Bhat"

It was a friend’s traditional baby shower and the menu was ‘typical’ Maharashtrian….with Alu (Colocassia) bhaji, Batata bhaji, Shrikhand, Poli, Koshimbir,Papad, Loncha, Varan-Bhat and ofcourse…..Masale Bhat!

Masale bhat is a must have in a traditional Maharashtrian thali. The Rice is flavored with Cloves, bay leaves, coconut, and a bunch of other spices which make up the “Goda masala” ( you can find this in the Indian stores under the brand name KPra or Bedekar). Adding vegetables like green peas, tondala (tindora) etc is optional. This way or the other….it’s super tasty and is complimented perfectly with papad/ pickle and Spiced buttermilk (mattha)!

 

Ingredients:

1 Cup Rice (washed and drained for 20-30 mins)

½ cup green peas/ cut up tindora

2tbsp Peanuts

2tsp Goda masala

1tsp Jaggery

1/2tsp each Turmeric, red chili powder, cumin and mustard seeds

7-8 Curry leaves

4-5 cloves

1-2 small pieces of cinnamon

2-3 green chilies

1 bay leaf

Salt

1tbsp Oil

2tsp Ghee

2 cups Water (Double of the Rice )

Garnish- fresh/ dry shredded coconut, chopped cilantro, cashews, raisins, dried cranberries etc

Method:

11)      Heat up water in microwave/pan.

22)      Heat up oil in a pan. Add the mustard and let it crackle. Add cumin, green chilies, cloves, bay leaf, curry leaves, Veggies, peanuts etc. Fry for few seconds. Add the rice and sauté for 1-2 mins.

33)      Add the rest of the spices and turn the flame to medium.

44)      Add the heated water, jaggery, salt and let it cook till all water evaporates and rice is well cooked. Add ghee and cover with lid, turn off the flame and let it rest.

55)      Serve hot  with a extra teaspoon of ghee!!Garnish with coconut, cilantro, cashews, raisins etc

Tomato Rice and Mixed Vegetable Pickle

Blogging has become a rare treat for me lately. Sometimes I miss the laid back life I had, with ample time to make whatever delicious food I wished for and taking plenty of pictures and writing about it.
Anyways, here I am today sharing the lunch we had this afternoon...
I made this tangy- spicy 'Tomato Rice' and a side of 'Mixed Vegetable Pickle' made by my mom in law...

 

Tomato rice
Ingredients:
2 Cups cooked rice cooled
2 ripe tomatoes chopped
1/2 onion chopped
2 clove garlic chopped
1/2tsp garam masala powder
1/2 tsp red chili powder
2-3 Red chilies
7-8 curry leaves
1tb each Urad daal, Chana daal
2tb groundnuts
1tbsp oil
1tsp mustard and cumin seeds
salt
sugar
Chopped Cilantro

Method:
1)  Heat 1tsp oil, fry the dal and peanuts till golden brown, keep aside.
2)Heat oil, add mustard, cumin,curry leaves,garlic,tomatoes and onion.Fry till the onions and tomatoes are cooked well and the water evaporates.
3) Add the garam masala,red chili powder,salt,sugar cooked rice mix well.Add the fried dal and peanuts.Garnish  with chopped cilantro.
Serve hot along with Pickle or Yogurt.

 Mixed Vegetable Pickle:
1/2 cup each of Cauliflower(chopped), carrots (chopped) and frozen green peas(thawed).
1tsp chopped ginger
2tbsp Suhana Pickle masala
2tsp Lemon juice
1tsp oil
1/2tsp mustard seeds
salt
sugar

Heat oil, add the mustard seeds till they splutter. Mix with the chopped vegetables,ginger, pickle masala, lemon juice,salt and sugar.Mix well.
This pickle can stay in the refrigerator for few days.

Brown Rice- Spicy Green Chili and Onion "Appe"

It's weekend and have promised myself to write a blog post at least every week or two.
Since a long time, I had been wanting this 'Appe' pan, and finally I have it!!!

 Now, there might be many "Appe' batter recipes...but I remember the ones my mom made when I was little. She used the plain 'Idli' batter and added onions,green chilies and cilantro to the batter.I did just the same!! I used brown rice to make a healthier version.

Ingredients:
1.5 Cups brown rice
0.5 Cup white rice
1 cup Urad daal
salt

1 Finely chopped Onion
2 -4 green chilies finely chopped
1tbsp chopped cilantro
1 tsp cumin

Method:
1) Soak brown rice, white rice and daal separately for 5-6 hrs. Grind them into a fine paste and mix.
2) Let the batter ferment overnight.
3) Brush the Appe pan with oil and keep on the hot stove.
4) Add the chopped onion,green chilies, cilantro,salt and cumin to the batter.
5) Add 2tsp batter to the appe pan and cook with lid on for 2-3 mins.Turn the appe gently with a wooden dowel/ spoon.
6) Add a few drops oil. Let it cook for 1-2 mins till golden brown.

7) Serve  hot with your favorite chutney and sambar!

Vegetable Biryani

I know..I know..what you are thinking...I haven't been blogging actively lately....but a lot is happening this month and it's hard to catch up with everything!! Both kiddos birthdays in June, then the Puerto Rico trip...'in-laws' will be here next week...M's work travel....
Anyways....here is my favorite "Vegetable Biryani' recipe that I made for lil 'A's birthday party. The theme was 'Soap bubbles' as she loveeess popping bubbles and I made snack foods that were 'round' like bubbles!!

Round Melon balls in Melon shells-

Nutella sandwiches cut into circles-

Vegetable Biryani Recipe:

Ingredients:
Rice-
1 cup Basmati rice
1.5 cups Hot water plus a little more
4 of each cloves, black peppers,small cinnamon pieces
1/2tsp black jeera
salt
2tsp oil

Vegetable masala-
1/4 cup each of carrots,cauliflower,potatoes,green pepper,peas, corn kernels
1/2 cup dry/fresh grated coconut
2 medium onions sliced
2 medium tomatoes
1tbsp  chopped mint
1tsp sesame seeds
2tsp Biryani masala
2tsp red chili powder
2tsp ginger-garlic
4 of each cloves, black peppers,small cinnamon pieces
1tsp black jeera
salt
4tsp oil

Toppings and garnishing-
1 large onion sliced and fried till golden brown.
1 potato fried like french fries
1/4 tsp saffron in 2tsp warm milk
Chopped Cilantro
Chopped mint
Cashews
Almonds

Method:
1) Wash the rice and keep aside. Heat oil, add the cloves etc, ad the rice and saute for few seconds. Add the hot water,salt and let the rice cook and absorb the water. Cover for 10 mins. Then spread the rice in large plates to cool and help the grains remain separated.
2) For the veg.masala- roast the coconut, onions,tomatoes till golden. Let them cool. Grind in the blender along with ginger-garlic, sesame seeds.
3) Heat 2tsp oil,add cloves,cumin etc and the vegetables. Saute the vegetables till golden.Add the above masala paste, chili powder, biryani masala, salt etc Add very little water and cook.Add the chopped mint and mix.
4) Layering-
Coat the pan with some oil Add some cooked rice in a layer. Top with some Vegetable masala, fried onions, potatoes , chopped mint and cilantro.
Layer with rice again, then masala, then rice again. Top and decorate with the garnishing.
Pour the saffron-milk mixture all over the rice.
Steam in the oven/ stove top on low flame till steaming hot!

Serve hot along with cool cucumber-onion-yogurt Raita!

South Indian Fiesta!! Semi-homemade Puliogare and Pesarattu with Tomato-Ginger Chutney

Need I say..I LOVE South Indian food?? With all the Idli and Dosa recipes I post....you know it by now...I love that cuisine!! My friends A, P,V and T have a lions share in that. I have had the most deliciousssest of the foods cooked in their kitchens!
In the past couple weeks, I cooked these delicacies for a birthday and a baby shower and thought of sharing them with you all!
Semi-Homemade Puliogare :

It's the small things that make a BIG difference. I bought the MTR Puliogare powder and I love that stuff.So yummy..it's perfect! I jazzed up the rice with a 'tadka' of extra peanuts, urad dal, chana dal, red chilies, curry leaves and the colorful festive Pomegranate! Small additions making it look and taste more 'mouthwatering'!

Ingredients:
1 Cup long grain rice
4-5 tsp MTR puliogare powder
4tsp Peanuts
2tsp Urad dal
2tsp Chana dal
1/2tsp mustard seeds
2 Dried Red chilies
few curries leaves
Chopped cilantro
1/4 cup Pomegranate seeds for garnish
salt
4tsp oil

Method:
1) Wash the rice, drain and keep aside for 30 mins.
2) Boil 2 cups water.Heat 1tsp oil, saute the rice for 2-3 mins. Add the boiled water and some salt (very imp!!...makes the rice tasty).Let it cook till all the water is gone and the rice is cooked.Turn off the heat.Keep it covered for 5 mins. Then spread it on big platter to cool off.This way the grains will remain separated.Let it cool completely. You can cook the rice a day before too and store in refrigerator.
3) In another pan, heat 3tsp oil, add the mustard seeds, peanuts.Fry for 1 min.Add the curry leaves, dal,red chilies and fry till dals are golden.Add the MTR Puliogare powder,mix. Add the cooked rice, mix.Adjust for salt.
5) Before serving, garnish with chopped cilantro and pomegranate seeds.


Pesarattu with Tomato-Ginger Chutney:

 I had my first Pesarattu at 'P's house. I loved how healthy and easy to make this dosa was..and ever since this 'light green dosa' is a staple in our kitchen!

Ingredients:
1 Cup Green whole moong
1/4 cup rice flour
1/2 inch piece of ginger
1tsp cumin seeds
1-2 green chilies
salt
oil

Method:
1) Soak the green moong for 8-10 hrs. Drain the water. Let them sprout for a day or two.
2) Grind together sprouted moong, ginger, cumin, chilies. Make into fine paste.

3) Add the rice flour, salt and mix
4) Heat a non stick pan/tawa, brush lightly with oil (I use a small piece of paper towel dipped in oil an drub it on the tawa).
5) Place a large spoon of batter and spread into a dosa. Let it cook on low-medium flame till it crisps up.
 6) Roll it and serve with Sambar and chutney
Sambar recipe:http://www.my-kitchens-aroma.blogspot.com/2012/12/brown-rice-idlis-and-dosa.html
 Green Peanut Chutney: http://www.my-kitchens-aroma.blogspot.com/2011/05/for-little-tummies-spinach-dosa-with.html

 Pesarattu Uttapa:
With same batter, make Uttapas with chopped onion, green chilies,cilantro and sliced tomato in the center!

 Tomato-Ginger Chutney:

Ingredients:
2 large Ripe red tomatoes chopped
1/2 inch piece of ginger
2 red chilies
3tsp urad dal
1tsp chana dal
3tsp roasted chana dal(daala/pandharpuri dal)
1tsp mustard seeds
1/2tsp cumin seeds
salt
2tsp oil
8-10curry leaves

Method:
1) Heat 1 tsp oil, add 1/2tsp mustard seeds, urad dal, cumin, half of the curry leaves, red chilies, roasted chana dal etc and fry. Add the tomatoes and fry for few mins, till they are cooked and most of the water evaporates.Add salt, ginger piece.Let it cool completely.
2) Grind into fine paste.
3) Tadka: Heat 1tsp oil, add the mustard seeds, curry leaves, drizzle over the chutney.