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

Saturday, June 7, 2014

Strawberry Lassi

20 medium sized strawberries
1 cup thick yogurt
1 tbsp raw sugar or jaggery powder
1/4 tsp cardamom powder

1) Blend strawberries in a blender.
2) Add rest of the ingredients and blend.

Sunday, June 1, 2014

Beetroot curry with coconut milk

Adapted from Peter Kuruvita's recipe

2 medium sized beetroot - diced
1 onion - finely chopped
1 can coconut milk
1 cup water
2 tbsp ghee
1/2 tsp cinnamon powder
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp turmeric powder
1 sprig of curry leaves
1 tsp grated ginger
2 garlic pods finely chopped
2-3 green chilli finely chopped

1) Heat ghee in a frying pan. Add garlic and fry until it changes colour. Add ginger, cumin seeds, green chilli, onion, curry leaves and fry until it changes colour.
2) Add coriander powder, cinnamon powder, turmeric powder, 1 tsp of salt and mix
3) Add beetroot, fry for a minute. Reduce heat to medium. Cover and cook for 10-15 minutes until the beetroot is soft. Stir every 3-4 minutes
4) Add cocomut milk and water. Bring it to boil. Check for salt.

Saturday, March 22, 2014

Spinach dhokla

1/2 bunch spinach
2/3 cup semolina
2/3 cup chickpea flour/besan
1 green chilli
1 tsp grated ginger
1 tbsp sugar
1/2 cup yogurt
1 packet dry yeast
1 tbsp milk
1 tsp fruit salt/baking soda

1) Bring about 4-6glasses of water to boil. Remove it from heat and add spinach. Allow it to blanch for 2 minutes. Remove the spinach and cool.
2) Mix milk with 2 tbsp water and warm it up. Add yeast and wait for it to activate - will take 10-15 mins
3) Dry roast semolina until it starts to change colour and a beautiful aroma wafts out.
4) Grind the spinach with green chilli, ginger, sugar, yogurt.
5) Mix this with semolina, chickpea flour, yeast. Set aside for 30 mins.
6) Add fruit salt/baking soda. Add water if the consistency is too thick. Check for salt.
7) Line a plate with cling wrap or grease it. Pour the batter and place it in a steamer. Steam it for 15 mins.
8) Allow it to cool. Cut it into squares.
Garnish with mustard seeds, curry leaves, sesame seeds fried in oil. I had some left over chutney that I used as a topping. :)

I do not

Sunday, February 23, 2014

Rava (Semolina) guliyappa

Ingredients (Serves 2):
1 cup fine semolina - dry roasted
1/4 cup rice flour
1/2 cup thick yogurt
3/4 cup onion - finely chopped
1/2 cup grated carrot
1/4 cup coriander - finely chopped
1 sprig of curry leaves - finely chopped
1/4 tsp baking soda
1/2 tsp cumin seeds
1 green chili - finely chopped
1/2 tsp grated ginger
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
Oil (Optional)
Ghee (Optional)

1) Mix all of the above (except oil, ghee and salt) with sufficient water to make a thick batter. Check for salt.
2) Heat  up a guliappa pan on medium heat. Apply a drop of oil to each of the mould. Pour in the batter and fill the moulds. Cover and cook for 3 minutes.
3) Add a drop of ghee on top of each guliyappa and flip it over. Cover and cook for 2 minutes.

Serve with chutney pudi or coconut chutney. Yummmmm :)

1) I used fine semolina, I guess coarse would do as well.
2) In order to dry roast semolina, heat up a pan on medium heat, roast semolina until a delightful aroma wafts out :) Make sure to keep stirring so that the semolina does not get burnt.

Saturday, February 15, 2014

Vegetarian Turkish Pide

Here's my entry to YeastSpotting! :-)

Ingredients: (makes 2)
2 cups plain flour
1/2 cup wheat flour (optional - you can use plain flour as well)
1 sachet dry yeast
2 tbsp milk
2 tbsp yogurt - optional
2 tbsp olive oil

For the stuffing:
200g feta cheese - crumbled
1 bunch spinach - finely chopped
5-6 brown mushroom - diced
1 tsp freshly ground pepper
Juice from 2 lemons
2 tbsp sesame seed
Olive oil spray

1) Add yeast to 2 tbsp of warm water and warm milk. Keep it aside for 10 mins to let it become frothy.
2) Mix this with flour, yogurt, tsp of salt, water to make a dough. Knead the dough for 5 mins. Dab with olive oil. Cover and keep aside in a warm place for 60-90 mins - until it doubles in size.
3) Knead the dough again. Divide it into two equal parts. Don't fret if the dough is sticky. Just dust your hands and the surface you are working on with flour.
4) Pre-heat the oven to 220 C.
4) Take one half of the dough and roll it into a rectangle. I just stretched it into a rectangle :)
5) Take one half of spinach and leaving about 1 cm on all sides, make a bed of spinach on the pide.
6) Similarly, take half of feta cheese and spread it over the spinach. Fold in the edges of the pide.
7) Season with pepper powder. Spread half of the mushrooms on top. Sprinkle 1 tbsp of sesame seeds.
8) Place this on a baking tray, lined with baking paper. Spray olive oil and place the tray in the pre-heated oven.
9) Bake for 20-30 mins or until golden brown. Midway through baking, take a peek and re-adjust the tray if its not baking evenly.
10) Remove once done. Cut into 4 equal pieces. Sprinkle lemon juice on top. enjoy!

DONE! :)

Note: Typically the pide is boat shaped but I could not do it and found this easier ;-)

Saturday, February 1, 2014


2 cups dosa batter
2/3 cup finely chopped onion
3 tbsp finely chopped coriander
1 tsp cumin seeds
1/4 tsp asafoetida powder
1 green chili - finely chopped
1/4 tsp grated ginger - optional

1) Mix all of the above except oil. Check for salt.
2) Heat up a guliappa pan on medium heat. Fill the moulds with batter, just below  the brim. Cover and let it steam for 3 minutes.
3) Add a drop of ghee on each of the guliyappa and flip it. Remove after 20-30 seconds.

Serve with yummy chutney :)

Tip: I used a non stick pan, if you have the traditional one, you'll have to oil it before pouring in the batter.
Get creative, try a variety of herbs - methi, curry, curry leaves, dill and let me know how it goes :)