Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: READY UNDER 15 MINUTES

CHAKKULI MASALA (SPICED RICE STICKS)

I have been eating the famous Charmburya upkari and Ambuli pachadi in Mangalore since I got married, but it was only a couple of years back that I tried Chakkuli Masala. Nothing unusual, just a slight twist to the plain chakkuli for a change.

Chakkuli masala3

This is what you’ll need

Chakkuli or Muruku: 6-8 (coarsely crushed)

Onion: 1 ( finely chopped)

Green chillies: 2 (finely chopped)

Grated coconut: 3tbsp

Chilli powder: 1/2 to 1tsp (depending on how spicy you like it)

Lime juice: 1tsp

Coconut oi: 1tsp

Salt to taste

Let’s get cooking

1. Mix the chopped onions, green chillies, chilli powder, coconut in a bowl.

2. Add the crushed chakkuli pieces along with the coconut oil, lime juice and salt. Mix well.

3. Serve immediately.

Chakkuli masala

Approximate preparation and cooking time: 10 minutes

Serves: 2

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PAAN SHOTS (BETELNUT LEAVES SHOTS)

The first time I tried these paan shots was at a restaurant in Bombay called Punjab Grill. The next time I went there I made sure to ask them how it was made. With an idea of the ingredients used, I decided to try it out at home. I have to admit it was as comparable and a cool way to end a meal!

This is what you’ll need

Betelnut leaves: 2 (medium sized)

Badishep supari: 1/2tsp

Paan masala: 1tsp

Cardamom powder: A pinch

Gulkand (rose petal jam): 1tbsp

Vanilla ice cream: 4 tbsp

Ice cubes: 1-2 (optional)

Let’s get cooking

1. Tear the betelnut leaves and put them into a mixer.

2. Add the rest of the ingredients and blend to a smooth puree.

3. Pour into shot glasses and serve immediately.

Approximate preparation time: 5 minutes

Serves: Makes 6-8 shot glasses

* This mixture must be served as soon as it is prepared.

* The consistency is thick. Do not dilute.

BLOOMING ONION

Everyone at home loves Onion rings, but somehow I have never got around to making them at home. The other day some friends posted pictures of a Blooming Onion and it caught my eye. Immediately found myself searching for a recipe on the internet and what I ended up making turned out quite well. Well, my said said he would rate it a 10 on 10 🙂

This is what you’ll need

Onion: 1 medium or large

All purpose flour: 3/4 cup

Paprika: 1/4tsp

Chilli powder: 1/2tsp

Pepper powder: 1/2tsp

Oregano: 1/2tsp

Garlic powder: 1/2tsp

Salt to taste

Milk: 3/4 cup

Egg: 1

Oil: To deep fry

Let’s get cooking

1. To prepare the blooming onion, cut a small portion at the top of the onion and peel it. Trim off the bottom keeping the base intact. Scoop out a small portion from the top, lengthwise and make slits all round the onion. Carefully separate the layers and drop the onion in cold water until the flour mixture is ready.

2. Prepare the flour mixture by mixing the flour, chilli powder, paprika, pepper powder, oregano, garlic powder and salt.

3. Beat the egg and add the milk to it. Mix well.

4. Now coat the onion with the flour mixture and dip into the egg/milk batter.

5. Coat it with the flour mixture once again, followed by the egg and milk batter.

6. Heat enough oil in a pan and deep fry the entire onion until golden brown. ( The onion should be completely covered in the oil when frying)

7. Drain on a kitchen towel and serve immediately with a mayonnaise/ketchup dip.

Approximate preparation and cooking time: 15 minutes

Serves: 2

MIXED MELON SALAD

The sun has been out and shining for almost a week now. So much so that it was actually beginning to get hot!! To beat the heat I came up with this colourful mixed melon salad. Not only a great way to beat the heat but also quick and easy to prepare.

This is what you’ll need

Mixed melons: 3 cups (I used a mix of watermelon, cantaloupe melon and galia melon)

For the dressing

Olive oil: 2tbsp

Honey: 1tbsp

Lime juice: 1tsp

Chilli flakes: 1tsp

Salt and pepper to taste

Let’s get cooking

1. Cut the melon into half and using a melon baller, scoop out the melon flesh. Alternately peel and chop the melon into bite sized pieces.

2. Mix all the ingredients listed under dressing in a salad shaker and shake well.

3. Pour this dressing over the chopped melon and toss gently.

4. Serve immediately.

Approximate preparation time: 7 minutes

Serves: 3-4

RAW MANGO AND GREEN CHILLI PICKLE

I was literally drooling when my amma was telling me about this pickle she had eaten and I could not wait for the raw mango season to try it out at home. Today was the perfect day and it is one of the easiest and quick to prepare pickles. This pickle stays for a week to 10 days and has to be refrigerated.

This is what you’ll need

Raw mango: 2 cups (peeled and cut into thin half inch slices)

Green chillies: 18 to 20 (not very spicy variety)

Mustard seeds: 1 1/2tsp

Oil: 2tbsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/4tsp

Salt to taste

Let’s get cooking

1. In a wide pan heat the oil. Season with turmeric powder and hing. Turn off the gas and let it cool.

2. In the meantime make a smooth paste with the green chillies, mustard seeds and salt, adding a little boiled and cooled water.

3. Add this paste to the chopped raw mango and add to the cooled oil. Mix well.

4. Store refrigerated in an air tight container and use as soon as possible.

Approximate preparation time: 15 minutes

 

KURMURA CHIVDA (PUFFED RICE CRISPY SNACK)

Kurmura has always been a favourite of mine. Can munch on it just plain or a little spiced up as a Chivda. Another quick and easy snack that I prepared this Diwali was Kurmura Chivda. Ready in less than 15 minutes and not too oily.

This is what you’ll need

Kurmura: 3 cups (roasted, until crisp)

Peanuts: 3tbsp

Cashew nuts: 3tbsp

Roasted dalia:1tbsp

Coconut slivers: 2tbsp

Green chillies: 6 (slit lengthwise)

Curry leaves: Few

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/2tsp

Sugar: 1tsp

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Heat the oil in a wide bottom pan.

2. Add the cashew nuts, peanuts, coconut slivers and roast until brown.

3. Add the green chillies, curry leaves, hing and roasted dalia. Fry until chillies are crisp.

4. Add the kurmura and turmeric powder. Mix well and fry for a minute.

5. Remove from flame and add the salt and sugar.

6. Once cool store in an airtight container.

Approximate preparation and cooking time: 15 minutes

 

 

 

 

CHOCOLATE BREAD DUMPLINGS

I remember having bookmarked this recipe from kitchenequations.com as soon as I saw it posted in a food group on Facebook. When my older son suddenly had the urge of eating something chocolatey almost as soon as he thought of it I couldn’t think of a better dessert to try out. It turned out really good. I altered the recipe with whatever ingredients I had at home and my son thought it was a good idea to eat it with custard and he did just that!

This is what you’ll need

For the dumplings

Bread: 4 slices (few day old bread works just right)

Cashew nut bits: 1tbsp

Bread crumbs: For coating

Icing sugar: For dusting

Oil for frying

For the sugar syrup

Sugar: 4tbsp

Water: 1/4cup

For the chocolate sauce

Unsweetned cocoa powder: 1tbsp

Sugar: 3tbsp

Water: 1/4 cup

Cornflour: 1tsp

Let’s get cooking

1. Prepare the sugar syrup with the ingredients listed under sugar syrup. Once the sugar dissolves and the mixture comes to a boil remove from flame and keep aside.

2. Prepare the chocolate sauce by mixing all the ingredients except cornflour in a pan. Bring mixture comes to a boil. Add the cornflour mixing well taking care that no lumps are formed. Let the sauce thicken. Keep aside.

3. Roughly tear the bread slices into pieces. Mix the cashew nut bits and the sugar syrup. Knead well to a dough. If too dry add a little water.

4. Shape into small dumplings, coat with breadcrumbs and deep fry until golden brown.

5. Serve pouring chocolate sauce over them and drizzle with icing sugar.

Approximate preparation and cooking time: 15 minutes

Serves: 3-4

* This can be made with brown bread too, though I used white bread.

 

 

WATERMELON PIZZA

This idea for a healthy fruity pizza came to my mind out of the blues. I thought it would make a very appealing and tempting snack for kids who might be fussy when it comes to eating their 5 a day portions of fruits and vegetables. I have to admit that I have one right in my house! This is very easy and quick to make too!

This is what you’ll need

Watermelon: Cut into rounds (2 full circles)

Strawberries: 2

Pineapple: 2 slices

Kiwi: 1

Blueberries: 10

Grapes: 3-4

Cashew nut pieces: To garnish

Let’s get cooking 

1. Cut the fruits into one inch pieces and keep aside.

2. Take the watermelon rounds and place them on a flat tray/ plate.

3. Spread the fruits evenly on each round.

4. Garnish with cashew nut bits. Cut into slices and serve as a snack or even a dessert!

Approximate preparation time: 10 minutes

Serves: 3-4

 

 

SPICY TAWA IDLI

Idli Sambhar is an all time favourite with my kids and Idli Usli, made from left over idlis, is a favourite of mine. Saw this recipe for Spicy Tawa Idli on the Tarla Dalal website and thought it was a welcome change from the usual Idli usli. This recipe used Pav Bhaji masala and my older son, the foodie that he is is woke up with the smell and the first thing he asked me was if I was making Pav Bhaji!!! Well, none the less he liked the tawa fry too. Anything with lots of lemon juice is ok with him. 🙂

This is what you’ll need

Left over idlis: 5

Onion: 1 (finely chopped)

Tomato: 1 (finely chopped)

Turmeric powder: 1/4tp

Grated ginger: 1/2tsp

Pav Bhaji masala: 2tsp

Mustard seeds: 1tsp

Ghee: 1tbsp

Coriander leaves: To garnish

Lemon juice: 1tsp

Salt to taste

Let’s get cooking

1. Cut the idlis into one inch pieces and keep aside.

2. Melt the ghee in a pan and season with the mustard seeds. When they sputter add the grated ginger and turmeric powder.

3. Add the onions and saute until transparent.

4. Add the tomatoes and cook until soft and pulpy.

5. Add the pav bhaji masala along with the salt and fry for 30 seconds.

6. Add the idli pieces and mix well to coat the pieces.

7. Add the lemon juice and garnish with coriander leaves. Serve hot.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3

BELL PEPPER RAITA (BELL PEPPER IN SPICED YOGHURT)

Remember reading about bell pepper raita a very long time ago. AT the time had not made note of any recipe, but after having tried so many items this raita seemed like an easy one to come up with. Made it simple with minimum ingredients and it turned out tasty too!

This is what you’ll need

Green bell pepper: 3tbsp (finely chopped)

Red bell pepper: 2tbsp (finely chopped)

Dahi (yoghurt): 1 cup

Green chillies: 3

Mustard seeds: 1/2tsp

Cumin seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Whisk the yoghurt along with salt and keep aside.

2. Chop the green chillies.

3. Heat oil in a pan and season with the mustard seeds, cumin seeds, green chillies and hing.

4. Add the finely chopped peppers and fry for a couple of minutes. Remove from heat.

5. When cooled to room temperature add the yoghurt.

6. Serve as an accompaniment with any pulao/ biryani.

Approximate preparation and cooking time: 15 minutes

Serves: 4

 

 

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