Radish Raita

Radish Raita - A summer delight!

The temperatures this summer seem to be soaring to an all time high! I personally love the summer - the hotter it is, the fun of jumping in the swimming pool multiples! :D However, it has been extremely hot consistently and air conditioning has become a necessity - which means less natural air! :(

This is also the time for some yummy cooling foods like buttermilk, cucumbers, other fresh salads and loads of fruits! Here is a very simple recipe for Radish raita -packed with iron and a delightful cooling side dish with any meal. You could use either white radish or the red radish. I find red radish to have a milder taste compared to the white variation. Personally I love them both. But if you don't like the the strong raw taste/smell of raw white radish, try the red one.

What you need: (for a small portion)

Red radishes - 4, grated

Curds (Plain yogurt) - 2 tbsp, slightly beaten.

Green chillies -1, sliced lengthwise

Cilantro/coriander leaves - 2 tsp, finely chopped

Salt to taste

Method:
Mix all the ingredients together and adjust salt.

Optional Tempering: 

Heat 1/2 tsp oil, add mustard seeds, cumin seeds and allow them to splutter. Add this tempering to the raita.

Enjoy the cooling raita with rice/dal or roti sabzi! :)

High Protein Dosa

Healthy/different dosa

The protein fixation continues!! :-D Mixed some dals and chana with brown rice and made dosa out of it. Was pleasantly surprised at the results! I made these a particular way - with onions and chillies and stuck to this all the time as it turned out tastier than making normal dosas out of it.

What you need :

Batter:

Urad Dal - 1/2 cup

Kala Chana (black chana) - 1/2 cup

Split green moong dal - 1/2 cup

Brown Rice - 1 1/2 cup

White rice - 1 1/2 cup

Fenugreek(methi) seeds - 2 tsp

Poha - small handful - optional

Dosa:
Onion - finely chopped
Green chilles - finely chopped or green chilly paste
Coriander leaves/cilantro - finely chopped
Salt - as per taste
Sugar -1 or 2 spoons
Oil

Method : 

1. Wash the dals and rice together, changing water multiple times.

2. Soak the rice and dal mixture with fenugreek seeds and Poha for 8-10 hours. You can soak the rice and dals separately or better mixing/smoother batter.

3. Grind it to a paste.

4. Keep the batter for fermentation overnight/depending on the weather. I usually keep the batter in oven with the light on for faster fermentation. The batter is ready when it is light and fluffy, with air bubbles formed on the surface.

5. Once the batter is ready add the onions, chillies, cilantro, salt and sugar. 

6. Make dosas out of this batter. 

Notes : The dosas are a little thicker than the normal thin dosas. Roast on both sides with oil to get the crispy crunchy taste.

Protein rich beans curry

Black and White Beans curry

Even though I'm a big fan of fresh spice mixes, busy schedules and laziness always forces me to use readymade masalas in most of my cooking. One of those times when you take that little extra time and effort to grind masalas(and then take care of the soiled mixie :P ), the results are soooooohooooo worth it! In my quest to have enough protein in my veggie diet I have been using different kinds of dried beans. I made this dish of black beans and black eyes peas with freshly ground masala paste. Boy, was I happy with the end product!! :D It actually forced me to create a blog post (not to mention HOW lazy I have been and not posted here in forever! :-| ), only so that I can remember exactly what I did and re create it later. 

What you need : 

Black beans - 1/2 cup

Black eyes peas - 1/2 cup

Onion - 1 small (chopped coarsely)

Tomato - 1 large (chopped coarsely) or 3 tbsp tomato puree

Dry Roast:

Dry grated coconut - 2 to 3 tbsp

Coriander seeds - 2 tsp

Green cardamom - 1

Cinnanom - 1/2 inch (small piece)

Cloves - 3-4 (Depending on how spicy you want)

Whole Black pepper - 1 tsp

Cumin sees - 1 tsp

Shahjeera (black cumin) - 1/4 to 1/2 tsp

Dry red chillies - 2 (more if you want more heat :D )

Fennel seeds (Saunf) - about 1/4 tsp - I've added more in the past and didn't like how it has an overpowering taste

Method :

1. Soak the beans in water for about 4-6 hours. Drain and wash by changing water a few times.

2. Dry roast all the masala ingredients on low heat till they release aroma. Add coconut in the end as it might roast very quickly. Keep aside.

3. Heat 1 tsp oil in a pan. Add onion and saute till it is light brown.If using tomato puree, skip to step 5.

4. Then add the chopped tomatoes and fry for some time.

5. Grind together the dry roasted masala and onion mixture to a smooth paste.

6. Heat 1 tbsp oil. Add masala paste, tomato puree and beans.

7. Add salt to taste and enough water to cover the beans completely.

8. Pressure cook the beans mixture for 2 to 3 whistles.

Serve with rice or rotis. :) To add to the taste, top it off with some ghee.

PS: I didn't take any pictures of this. Will upload pics some time soon. ;)

Kale Indianized!

Eggs in green gravy / Anda Saagwala

Kale is another green leafy veggie from the cabbage family. Kale, according to wikipedia is one of the most nutritional vegetables in the world with powerful antioxidant properties! (WOW!) I heard about how healthy this veggie is and decided to experiment with it. Kale is said to go great in soups.

I got a bunch of kale in my shopping expedition and successfully finished & relished it! :D I feel healthy ;) I stir fried a portion of it and used it in noodles and the other portion was Indianized to yield a saag! I made a simple kale puree with spices and added some red peppers for the puree. It gave a nice flavor. I used hard boiled eggs in this gravy. Substitute the eggs with any protein - soy chunks, paneer, tofu or even potatoes. The end result was reaaaally tasty and I'm sure I'm gonna bring Kale home again :)

Ingredients:

Cook together and grind to make a puree (I put it in the pressure cooker - 1/2 whistle):

A small bunch of kale  - A medium sized bowl full of leaves

Tomato - 1 small

Whole pepper corns - about half a teaspoon

Cloves - 3-4

Cinnamon stick - 1/2 inch

Fresh ginger chopped - 1/2 tsp

1 Red Bell pepper small sized - or half of a medium sized

Other ingredients:

Hard boiled eggs - 4

Oil - 1 tsp

Cumin seeds - 1/2 tsp (Jeera)

Kasoori methi (dried fenugreek leaves) - 1 tsp

Green chilly- 1 finely chopped (Adjust heat. Avoid if u prefer it mild. The puree already has some heat with the cloves and ginger)

Garlic - 2 cloves finely chopped

Salt to taste

Method:

1) Cook all the ingredients for the puree and grind to a paste.

2) Heat oil in a pan.

3) Add cumin seeds and let them splutter.

4) Add the green chillies and chopped garlic if any.

5) Carefully pour the puree in(to avoid splattering from the heat) and stir. Add water if required.

6) Let it cook for a minute. Then add the kasoori methi, salt and check for seasoning.

7) Drop in the sliced eggs and serve hot.

Easy Yummy Birthday Cake!

Black Forest Cake simplified.

Waow!That was a long break from blogging for me! I can use work, India trip, laziness as excuses for this hiatus. ;) But now, summer is here, am done with shifting to a new place and the birthday season is here! All this inspired me to increase my recipe collection at iDhaba! 

In the recent years, I have been exposed to a massive variety of desserts. Though I don't have a sweet tooth, these gorgeous looking delicacies you find scattered in cafes and bakeries tempt me to try them. In spite of this, I badly miss the fresh cream cakes you find in India. The Indian black forest and fresh cream pineapple cakes are sooooo YUMMY - Light and fluffy with the right amount of sweetness (as opposed to some pastries with unbearable density of sugar). Bangaloreans need just one name to relate to this - Sweet chariot! :) IMHO, this bakery chain dishes out the best of these heavenly fresh cream cakes. 

Here is my humble attempt to recreate that magical cake. The expert bakers/ dessert champs out there might find this version of my cake unacceptable! I use the store bought cake mix. And pretty much all I do is assemble the cake. I made this cake 3 times during the last 3 months and I must say, everyone absolutely loved it!! Looks fab, tastes AMAZING and hey, for the effort you put in, its magically good! Made this for my hubby's birthday last week and simply put, he was elated. :) Try it, and you'll know what I'm talking about! :)  

Needless to say, if you have more time and skills, you could make your own chocolate cake and go from there. :D

What you need: 

Chocolate cake mix - I got Duncan Hines chocolate cake mix. - 1 pack. Tip: Look for mixes that say extra moist cake.

Eggs + water + oil/butter as per the cake mix instructions.

All purpose whipping cream 

Fresh strawberries - chopped in small pieces

Chocolate bar - grated

Vanilla essence

Confectioners sugar

Any other decoration for cake as desired - nuts, fruits, chocolate chips etc.

 Procedure:

1) Bake the cake by exactly following the instructions on the pack. Use 2 8-inch pans so you end up with 2 cakes for the layering. Let the cakes cool down.

2) Mix whipping cream with vanilla essence and confectioners sugar. The proportions really depend on how sweet you want the cream to be. I added about 2 spoons sugar and 2 drops of essence for about 1 cup of whipping cream. 

3) Beat this mixture with a hand blender till its fluffy and stiff peaks form.  

To put the cake together :

1) Place one cake with flat side up on a tray/large plate. (If the cake has a substantial dome shape rise, cut some off to get a flat even surface).

2) Coat the flat surface completely with about 1 cm thick layer of the whipped cream icing. 

3) Evenly distribute the chopped strawberries on this icing.

4) Now put the other cake on top - flat surface on the icing.

5) With the remaining icing, completely coat the entire cake.

6) Decorate the cake with chocolate shavings. 

Use your creativity to decorate this further as you like it.

Chill for a couple of hours and then serve! :)

I saw a lot of recipes which suggested using sugar syrup or some juice to moisten the cake. I didn't use any.

Hariyali Aloo-Soya Nuggets

Aloo and Soy Nuggets in Green Gravy

There are some food items which are "universal additions", as I would like to call them. They can take the masala/taste of any flavoring and go amazingly well with a whole lot of dishes. Aloo, paneer, soy nuggets are a few examples. Add these to any gravy/dry masala/rice items and they just blend it beautifully! It does make a lot of sense thus, to stock up on these items! Soy nuggets are a great source of protein, and a superb meat substitute for vegetarians. Some people do not like the taste of this however,if you are one of them, either skip the soy nuggets in this recipe (and make a Hariyali aloo :D ) or cut the nuggets into small pieces and watch them become an insignificant part of the curry! 

Collard greens are a nutritious variety of greens from the cabbage family with no strong prominent taste/flavor. They suited this dish just fine, adding body and a chewy texture to the spinach base. The best part about this dish was the mint/pudina flavoring! :) I bought a big bunch of mint and due to lack of better ideas of using it at once, made a paste of it with ginger,garlic,chillies and cilantro, put it in the freezer for future use. This seasoning went very well with the greens, potatoes and the soya and we enjoyed the dish thoroughly!

Hubby, not being a fan of either aloo or soya nuggets, relished it and I only had time for taking a quick pic of the subzi before he polished it off! :-D 

What you need:

1 medium Potato (Aloo) - cubed

1/2 cup soya nuggets (mealmaker)  

1 cup spinach chopped roughly

1 cup collard greens chopped finely

1 small onion finely chopped

2 tbsp tomato puree

1 tbsp Oil

Cumin seeds (Jeera) 

Garam masala powder

Salt to taste

Grind to a paste (to yield about 1/2 cup paste) - 

ginger, garlic, green chillies, mint(pudina) leaves, coriander leaves(cilantro/dhaniya patta) with water.

This pudina paste can be refrigerated/frozen to be used later in curries/rice! :)

Method:

1) Soak and wash the soya nuggets in warm water and squeeze out the water      2-3 times. Cut into small pieces or as you prefer it. :)

2) Heat oil in a pan, add jeera.

3) Add the onion and potatoes. Fry for 2 minutes.

4) Add the chopped greens and cook for 5 minutes.

5) Add tomato puree, green pudina paste, soya nuggets, salt.

6) Add water if needed. Cook for 5 minutes and add the garam masala powder.

7) Adjust seasoning and serve hot with Chapatis/rice. :)

Daliya (Broken wheat) transformed South Indian Style!

Daliya(Broken wheat) Bisi Bele Bhaat(BBB)

Technically this title/recipe name is wrong! Cos there is no rice/Bhaat in this Bisi Bele Bhaat. As most Indians know, Bisi bele Bhat is an extremely popular South Indian Dish made of rice and dal. Its basically rice and sambar mixed in one easy/healthy dish. Add veggies and the distinct bisi bele bhat masala and you get a super yummy one dish meal in itself. Bisi bele bhat is a hot favorite in any traditional meal for a special occasion - be it weddings or house warming or any other function that calls for a meal!

It tends to be a very heavy meal and when we were kids, we often called it cement concrete, cos after eating it you feel very full for a long time.. :-D I tasted this healthy version of BBB without rice, in my friend Ramya's lunch box. Her mom had substituted rice with broken wheat as a healthier option. 

Now I make this version of BBB pretty often as it is super quick to make and serves as a wholesome meal and a perfect lunchbox item! It takes about 10 minutes + pressure cooker time and is really really tasty. In office when I eat this in my lunchbox, I feel like it is the ultimate comfort food in this cold weather - warm, spicy and mushy! :) Ready made Bisi bele bhat masala is very easily available in any Indian store. I toss in the frozen veggies which makes my cooking time minimal. Try it! Its a super quick fix lunch/dinner.

What you need : (Serves 2 people)

-1/2 cup broken wheat/daliya
-1/2 cup dal (I use a mixure of toor dal/moong dal and masoor dal)
-Chopped veggies (beans, carrots, peas, corn, cauliflower, potato... any veggie u like!) Use frozen veggies!

-Onion chopped

-Capsicum chopped (optional - but I really like the taste it adds!)

-1 medium Tomato chopped

-Curry leaves - 3 to 4

-1 tsp tamarind paste (optional)

-2 to 3 tsp Bisi bele bhat masala

-Red chilly powder and salt to taste

-Jaggery - little bit

-Oil, mustard, cumin seeds, hing, turmeric for tempering.

Method :

1) Mix the daliya and Dal in a bowl and wash it well. Rinse about 2 times. Drain the water.

2) In a pressure cooker, heat oil. Add the ingredients for the tempering in that order.

3) Add curry leaves. Toss in a few peanuts if you like.

4) Add the onions and capsicum. Saute for a minute.

5) Add the chopped veggies and tomato.

6) Next add tamarind paste, masala, jaggery and the dal mixture. Mix well.

7) Add about 3 cups of water. Add salt and red chilly powder to taste.

8) Pressure cook for about 4-5 whistles.

Adjust the water and number of whistles depending on how mushy or dry you want your Bisi bele bhat to be.

The above recipe yields a soft and smooth consistency. (Yum :D )

Enjoy when its hot with some ghee on it!!! :) Goes well with raita/salad/papad/chips.