Sunday, November 23, 2014

Instant Oats-Red Lentils Dosa

1 cup Oats
1 cup Red Lentils
2-3 dry red chili
1 green chili
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 onion

1) Soak lentils in hot water for 20-30 mins.
2) Grind it along with the rest of the ingredients into a dosa/pancake batter like consistency. Check for salt
3) Heat a pan on medium-high. Once it is sufficiently hot, pour a ladleful of batter on the pan and with circular motions spread it into a circle.
4) Add a few drops of oil. Flip and cook the other side after a minute. Remove it after 15-20 seconds.


Serve it with chutney :)

1) I soaked lentils in hot water as I was short on time. Soaking it in cold water for couple of hours does the trick as well.
2) The spices and herbs you want to use is left to your imagination. Krupa's version added coriander leaves, onion and green chili
3) You can substitute red lentil with moong dal as well :)

Saturday, November 15, 2014

Vegetarian pie with chickpea and vegetables

Ingredients (2 pies):
1½ puff pastry sheets
See Curry recipe for the stuffing

1) Preheat oven to 220°C/200°C fan-forced.
2) Cut 2 rounds from 1 pastry sheet 5mm larger than pie dish tops. Keep aside
3) Use the remaining pastry sheet to line the pie dish.
4) Spoon the curry into the dish. Place the puff pastry rounds and seal the edges
5) Place it in an oven and bake for 15-20 mins or until the pastry is puffed and golden.


Sunday, October 26, 2014

Vegetarian Bunny Chow

Ingredients (Serves 6):
3 small loaves of bread
1 cup chick peas - soaked overnight (or canned chickpeas)
2 carrots - diced/chopped into this strips
1 onion - finely chopped
1 potato - diced/chopped into this strips
1 tomato - finely chopped
2 tbsp tomato paste
1 tsp mustard seeds
1 tsp garam masala powder
1/2 tsp red chili powder
2 green chili - finely chopped
2 garlic pod finely diced
1/2 tsp grated ginger
1/4 tsp turmeric powder
2 tbsp lemon juice
2 tbsp oil

1) Boil chick peas in a container filled with water with 2 tsp of salt for 5-10 minutes. Add potato and carrots, boil until the chickpeas and the veggies are soft. Drain and keep aside. Reserve 2 cups of water.
2) Heat oil in a pan. Add garlic, wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add onion and wait for it to change colour. Add tomato, grated ginger, green chili and fry for a minute.
4) Add red chili powder, turmeric powder, garam masala powder, tomato paste and fry for 10 seconds.
5) Add the cooked chickpeas and veggies. Add 2 cups of water. Bring to boil. Check for salt.
6) Cover and cook for 5 minutes on meidum heat. Add lemon juice and mix.

To make bunny chow:
1) Cut a small load of bread into two halves.
2) Take one half of the bread and scoop out the soft white bread inside leaving about a 1cm thick wall.
3) Fill the insides with curry.
Enjoy! :)

Sunday, September 7, 2014

Quinoa soup

Ingredients: (serves 4)
1 cup quinoa
8-10cups water
1.5 cups mixed veggies
1/2 onion - finely chopped
1 tsp dried herbs
3 green chili
1tsp grated ginger
3 garlic pods finely chopped
4tbsp olive oil
Pepper powder

1) Soak quinoa in a bowl of water for 15 minutes
2) Heat oil in a wok. Add garlic and fry until it starts to change colour. Add onion, ginger and fry for a minute.
3} Add Italian herbs, mixed veggies and toss for minute.
4} Add quinoa, 6 cups of water and bring it to boil. Check for salt.
5) Cover and simmer for 15 minutes.
Garnish with salt, pepper powder and vinegar as needed.

Saturday, August 16, 2014

Leek and Bean Posto

Inspired by World Food Cafe by Chris and Carolyn Caldicott

2 potatoes - diced
2 leeks - slit lengthwise and sliced
Green beans - cut into 1 inch chunks
2 tbsp oil
4 tbsp white poppy seeds
1/2 tsp nigella seeds
1/2 tsp cumin seeds
2-3 green chili - finely chopped
1/2 tsp turmeric powder

1) Soak poppy seeds in warm water for 30 mins and blend
2) Heat oil in a saucepan. Add nigella seeds and cumin seeds and wait for it to splutter
3) Add potatoes, green chili. Fry until potatoes are golden
4) Add leek and saute until they wilt. Add broad beans and fry for another minute.
5) Add poppy seed paste, turmeric powder, 1 cup water bring to boil. Check for salt.
6) Cover and cook on simmer until the potatoes are soft.


Saturday, July 26, 2014

Vegetarian Congee with sauteed turnip and tofu

Ingredients: (Serves two)
For congee:
3/4 cup rice
10 cups water
1 stock cube
1/2 tsp grated ginger
1 tsp salt
1 Tbsp soy sauce
1/4 tsp black pepper powder

1 tbsp sesame oil
1 turnip diced
1 bunch of spinach - finely chopped
1/4 tsp turmeric powder
1 tsp red chili powder

1/2 cup diced tofu
Soy Sauce
2 Tbsp roasted sesame seeds

1) Take a heavy bottomed pan and wash the rice. Add water, stock cube and bring it to boil.
2) Once it starts to bubble, reduce the heat and simmer for 45 minutes. Stirring it once every 10 minutes
3) Add ginger, salt, pepper powder and soy sauce. Continue to simmer for another 30 minutes until the rice half dissolves and becomes creamy in texture. Take care to stir every 5 minutes.

Sauteed turnip:
1) Heat sesame oil in a frying pan. Add turnip and fry for a minute.
2) Add 1/2 tsp salt, turmeric powder, red chilli powder and mix. Lower the heat, cover and cook for 2 minutes.
3) Add spinach and cook for 2 minutes

To serve:
Take 3-4 ladleful of congee in a bowl. Add 2-3 tbsp sauteed turnips on the side, diced tofu. Garnish with sesame seeds and soy sauce.


Sunday, June 15, 2014

Ambode Majjige huli

Roasted chana dal - 4 tbsp
1/2 cup grated coconut
3 green chili
15-20 beans - cut to 1 inch length
1 tsp cumin seeds
3-4 pepper corns
1/2 tsp tamarind concentrate
1 cup thick yogurt
1-2 cups water
2 tbsp oil
4-5 dried red chili
1 tsp mustard seeds
1/2 tsp turmeric powder
1 sprig curry leaves
Pinch of asafoetida

1) Prepare the dough for ambode as indicated in Ambode recipe. However, instead of deep frying, we'll be steaming the ambode
2) Place ambode in a steamer. I used a pressure cooker without the weight on. Steam for 10-15 minutes. Pierce a fork to check if ambode is done. Remove ambode and keep aside
3) Grind roasted chana dal, coconut, pepper corns, green chili, turmeric powder into a fine paste with 2-3 tbsp of water
4) Heat oil in a pan, add mustard seeds and wait for it to splutter.
5) Add cumin seeds, dried red chili, curry leaves, beans and fry for 10-15 seconds
6) Reduce heat and add the paste. Fry for a minute.
7) Increase the heat, add 1 cup of water but take care to add it 2-3 tbsp at a time (so that lumps are not formed). Bring it to boil, it should start to thicken.
8) Add yogurt, tamarind paste. Check for salt. If its too thick, add water as needed.
9) Add ambode, bring it to boil.

Serve with rice or ragi mudde