Sunday, 29 October 2017

Kodo Millet and Quinoa Paniyaram

Kodo Millet and Quinoa Paniyaram (fried balls) a vegan, healthy and delicious south Indian dish which can be enjoyed at breakfast or as a snack.


Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

This savoury dish is made with healthy grains like Kodo Millet (aka kodri) and Quinoa batter with basic ingredients. The wonderful texture of this paniyaram is so amazing, crunchy exterior and spongy soft pillowy centre make this dish more appetizing.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

My knowledge of South Indian food was limited, I only knew idli, dosa and vada sambhar. My imagination didn't run any further than this. Probably not my fault as if you asked a South Indian about Gujarati food, maybe they'd only be able to tell you dhokla and fafda. Not only south Indian cuisine, but I learnt many foods from around the world when we got internet at home and then also when I started my blog. I was so amazed to see so many varieties of South Indian food. So I started experimenting, maybe not all of the dishes but within those few, paniyaram topped the list.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

Since then I have made Paniyaram many times by varying the recipe ingredients. But, with these two healthy ingredients, these remain my favourite. Without any guilt, I can enjoy with mild coconut and spicy tomato and onion chutney.

Generally, traditional Paniyaram or kuzi (masala) Paniyaram are made with plain Idli batter, which is seasoned with few spices and basic ingredients like onion, green chillies and curry leaves. Also, different kind of vegetables can be added to make this dish healthier and tasty.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.


In the past, I have prepared Kuzi (Masala) Paniyaram which is all time favourite in the family, vegetable Paniyaram and Oats and Marrow Paniyaram, all these are ... but now that we are trying to include many healthy options in our diet, I used Kodo Millet and Quinoa in this recipe, both the ingredients are packed with so many nutrition, especially packed with protein.

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Kodo Millet and Quinoa Paniyaram
Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.
Ingredients
  • 1/2 cup Kodo Millet (kodri)
  • 1/2 cup Quinoa
  • 1/2 cup Idli Rice
  • 1/2 cup Urda daal
  • Pinch Fenugreek seeds
  • For the vaghar-Tempering
  • 3 Tbsp. Oil
  • 1 small Onion finely chopped
  • 2-3 Green chillies finely chopped
  • 3-4 Curry leaves torn
  • 1 Tsp. Mustard seeds
  • 2 Tbsp. Finely chopped fresh Coriander
  • 1 Tbsp. Fresh grated coconut
  • 1 Tbsp. Chana and Urad Daal
  • Pinch Hing
  • Salt to taste
Instructions
In a big bowl mix kodo millet, quinoa and rice, add cold water and soak for 6-7 hours.In another bowl take urad daal and fenugreek seeds and soak for 5-6 hours.Discard the water and grind everything into a fine paste.Add salt and mix well and leave it for fermentation for 8-10 hours in a warm place.In a pan or kadai heat 1 Tbsp. oil and add mustard seeds and hing.Once the seeds starts to splutter add chana and urad daal, let it fry for a couple of minutes then add curry leaves and green chillies.After a couple of minutes add onion and saute til very light pink.Turn off the heat and add coconut and coriander, mix well and add everything into the fermented batter.Mix well and Check the seasoning. Heat Paniyaram pan on a medium heat and add little oil in each cavity of the pan.Pour 1 Tbsp. batter in each cavity. When they start to cook one side, turn them very carefully and cook another side till they are crispy and light brown on both sides.Remove from the pan and serve hot with coconut and tomato and onion chutney.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 20-22 pieces

Sunday, 22 October 2017

Baingan Bhatinda Masala

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

Since I was a little girl I took lots of interest in food, maybe not in cooking. While at home I was always so curious about what my mum was cooking and how was she cooking. While playing in the front garden or playing at friends house I could always smell other neighbours kitchens. I was always interested in what my friends brought in their lunchbox and tell my mum at home what they were eating. I'd ask my mum and my friends how the dish was made. When we didn't have a TV, I would look at recipes in local newspapers and jot them down in my notebook. Even if I didn't always plan to make these recipes, I still always wrote them down. I always found some pleasure in writing down the recipes.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

And once TV entered into our house, again my interest in cookery programme spiked and I would still note down recipes. The pleasure from cooking these dishes in the kitchen after was something else. The recipes didn't always turn out great, and if I wasted money on the ingredients, I'd get a slap from my mum but it never stopped me from trying. Sometimes, I watch cookery channels in other languages and just follow what they do onscreen! My family are so used to this by now, that if they are browsing the tele, they will automatically put the cookery show on record for me!

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

A couple of years back husband was going through Sky and he spotted something, and recorded the programme for me and asked me to watch it in the morning. The programme was called Turban Tadka. All of his recipes were so easy to make, quite rustic and day to day recipes without any such an expensive ingredients or tedious methods. In one of his programmes was this recipe for Baingan Bhatinda.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

I told my husband no wonder you recorded this programme for me, he said as soon as I saw that guy was preparing something with aubergine I thought of you :) I am so happy because this Baingan Bhatinda I am going to prepare today and I did. Everyone in the family enjoyed it even my daughter ate whole one aubergine herself! She normally isn't a fan.  Since then I have prepared this dish numerous times and every time loved it but never made it up to my blog, but today I am going to sing all about this Baingan Bhatinda.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

Bhatinda Baingan Masala, the name suggests that this dish has some connection with the city Bhatinda in Punjab India. In this recipe, whole round aubergines are cooked in roasted aromatic spices and onion gravy. It is a straightforward recipe and can be made in a few ticks.

More Aubergine Recipes:- Do Pyaza Baingan Matar | Ringna No Oro - Gujarati style aubergine dip | Ringan Na Patika Nu Saak-Aubergine stir-fry | Stuffed Aubergine with bulgur and Buckwheat 

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Baingan Bhatinda Masala
This easy and delicious aubergine curry is prepared with whole purple aubergine and cooked with freshly ground spices and onion gravy.
Ingredients
  • 12-15 Small purple aubergine
  • 2 medium Onion finely chopped
  • 2 tbsp. Ginger-Garlic Puree
  • 3-4 Tbsp. Oil
  • 2-3 Slit Green chillies
  • 1 Tbsp. Red chilli powder
  • 1 tsp. + Pinch Turmeric Powder
  • Salt to taste
  • 2 Tbsp. Whole Spices (clove, peppercorn, green cardamom, Cumin seeds and Coriander seeds)
  • 2 tbsp. Fresh coriander leaves chopped
Instructions
Dry roast whole spices for a while and let it cool down.Coarsely grind in a grinder and leave it aside.Fill a big bowl with cold water and add pinch turmeric and mix it well.Slit all the aubergines and submerged in turmeric water. This process will stop the aubergine going dark.In a big kadai heat oil and add onion and fry till it turns light brown. Add ginger-garlic paste and fry for few minutes.Now add red chilli powder, turmeric powder salt and mix well.Once you see oil separating the masala add slit aubergines and green chillies.Mix well and add little water.Cover the kadai with a lid and cook the curry till done.Once done, sprinkle ground spices and mix well.Serve on a serving plate and garnish it with the freshly chopped coriander.Serve with roti, rice and salad for a complete meal.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings




Tuesday, 17 October 2017

Stuffed Magas Ladoo

Fancy a scrumptious and delightful Diwali recipe? Stuffed Magas Ladoo, this is rich and full of goodness! Enliven your Diwali with these aromatic and moreish. These Magas Ladoo are stuffed with rich and creamy Pistachio filling.

Magas Ladoo is an Gujarati mithai, it is a rich and delicious made with roasted gram flour, sugar and ghee. It is a perfect sweet to try on Diwali.

The Festival of Lights - Diwali finally is here, it's that time of the year where you can feel the festive warmth, hues and spirit in the air. This festive season also brings with it yet another excuse to prepare and relish so many gorgeous, delectable and rich sweets, be it a traditional, modern or fusion. If you ask me what is your favourite mithai (sweet), let me tell you it would be very difficult to choose as I can relish and cherish any sweet, but if I really become choosy and only focus on the Diwali festival and mood, then Mohanthaal and Magas ( gram flour fudge ) tops the list. I just can't ignore these two for me, I cannot imagine my Diwali platter without either of these two authentic dishes. To me, the sweet aromas of roasting chickpea flour in desi ghee itself prepares me for joyous celebrations of Diwali and sweets are considered very auspicious to offer for Laxmi Poojan.


On the Diwali 2016, I focused on making Vegan Saffron Almond Thins- Kesar Badam Katli, which turned out incredibly tasty. So simple yet elegant and graceful looking thins with subtle saffron flavouring was just to die for. This Kesar Badam Katli makes a fabulous edible gift, actually I gave one box full of these thins to myself as a gift on last Diwali :)


The second sweet I made first time ever was Kesar, Badam, Elachi Balushahi and thank god the whole family were not disappointed at all, actually, kids asked me to keep this recipe in our Diwali menu forever :) We truly had great experience of devouring this incredibly and irresistibly sweet.


And last but not least I prepared Stuffed Magas ladoo, but could not post on time as I got super busy in the Diwali preparations, so these Stuffed Magas Ladoo pictures had sat quietly in my folder almost a year, an apt time to post as the Diwali fever is right high.

Magas or Magas na Ladoo is an amazing and luscious authentic Gujarati sweet which is the most loved sweet dish prepared by Gujaratis on the Diwali. Generally, this traditional Magas is prepared with roasted chickpea flour, ghee and sugar and either you shape that mixture into ladoo or set on a plate. Being a foodie myself I love little experiments here and there with my food. I jazzed up a little and stuffed the ladoo with rich and creamy pistachio filling.

Magas Ladoo is an Gujarati mithai, it is a rich and delicious made with roasted gram flour, sugar and ghee. It is a perfect sweet to try on Diwali.

So here is my stuffed magas ladoo it has a twist to the regular magas ladoo with a delicious pistachio stuffing mixture. A combination of two textures and flavours are brilliant and works well in this recipe. The top layers are smooth and melt in your mouth. These ladoos with nutty and crunchy pistachio fillings are an experience for your taste buds.

Lighten up this Diwali by sharing and savouring these delights with your friends and family.

May the festival of light encircle your life with Joy and Happiness. Happy Diwali...!!

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Stuffed Magas Ladoo
These Stuffed Magas Ladoos are rich, delicious and a perfect treat you can prepare for Diwali festival.
Ingredients
  • Filling
  • 4 tbsp. Lightly roasted ground pistachio
  • 2 tbsp. Khoya or Mawa
  • 2 tbsp. Powder sugar
  • Pinch Cardamom powder
  • Magas Ladoo
  • 250g Coarse chickpea flour or Plain Besan
  • 150g + 1 tbsp. Homemade Ghee
  • 170g Caster sugar
  • 2 tbsp. warm milk
  • 1/2 tsp. Cardamom and Nutmeg powder
  • for garnishing Pistachio slivers, Saffron threads and edible gold leaf
Instructions
Mix milk and 1tbsp. ghee, add into 250 g gram flour.
Gently mix and leave it for half an hour. ( this procedure called DHABO DEVO in Gujarati )
Meanwhile lightly roast the khoya in a kadai for a couple of minutes and add ground pistachios. Mix well and turn off the heat then add powder sugar and cardamom powder and mix well. Leave it aside.Sieve magas ladoo mixture through medium hole sieve so you'll get very nice crumbly textured flour.
In a heavy bottom or non-stick pan, heat 150g ghee and add crumbly gram flour.
On a low heat stir and fry this mixture till golden and fragrant. ( I absolutely love this aroma )
Turn off the heat, transfer mixture into another bowl.
Semi-cool the mixture and add sugar, cardamom and nutmeg powder.Divide the pistachio mixture into equal parts and make into tiny marble size balls.Once magas ladoo mixture is cool enough to handle, take a small amount of the mixture and roll into a ball.Then slightly flatten the magas ladoo and put pistachio ball in the centre and roll the magas ball again making sure that pistachio ball is covered properly from all the side.Repeat this procedure with the remaining mixture. Arrange them on a serving tray and sprinkle pistachio slivers and saffron threads on top of the ladoo and stick edible gold leaf.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 12-15 Ladoo




Sunday, 8 October 2017

Thai Sweet Potato, Chickpea and Mushroom Curry

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.

This hearty, creamy and comforting Thai Sweet Potato, Chickpea and Mushroom Curry recipe is bursting with so many flavours and this curry is so easy and simple. This curry is loaded with autumn and winter produce such as sweet potato and mushrooms adding their heavenly aroma and rich flavour.

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.

This curry is cooked with nourishing and colourful autumn vegetables in homemade coconut red curry sauce which can be prepared mild or spicy. And above all, a bonus point is that this curry is completely vegan, so I urge you to try this recipe this autumn and winter season as this curry is a beautiful way to enjoy and celebrate all the best produces of this colourful season as Autumn is well and truly here in my part of the world. It is definitely time for fuzzy slippers, comfort curries to gorge on.

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.

Since I have prepared a couple of jars Thai Green and Red Curry paste at home, I am on a roll making Thai dishes as everyone in the family is a big fan of Thai food. I have already made Coconut and Pineapple Thai Fried Rice, Thai Green Curry Hummus  and Thai Style Squash and Sweet Potato Noodles Soup. All these recipes are our favourite, it's hard to pick one and now we have one more strong candidate in the race too :)

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.

This curry can be made in a tick and can be a great midweek dinner. In addition to sweet potato in this curry is bulked up with really healthy ingredients such as chickpeas, mushrooms and spinach. However, you can use whatever you have to hand like instead of sweet potatoes butternut squash and either spinach can be replaced with kale.

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.


Notes:-
I have served this curry with cooked Basmati and Wild rice, but if you can't find wild rice you can serve with only Basmati rice too.

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Thai Sweet Potato, Chickpea and Mushroom Curry
This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.
Ingredients
  • 500g Peeled and Cubed Sweet Potato
  • 300g Boiled Chickpeas without water
  • 300g Mushroom roughly chopped
  • 250g Spinach
  • 4 -5 Tbsp. Red or Orange Thai Curry Paste
  • 1 tin-400ml Coconut milk
  • 3-4 Shallots or mild onion finely chopped
  • 2 Tbsp. Oil
  • 1/4 cup Roasted peanuts
  • one Red bell pepper chopped
  • 1 Tbsp. Lime juice
  • 2-3 Tbsp. Freshly chopped coriander
  • 1 Tbsp. Palm Sugar
  • 1 Tbsp. Soy sauce
  • For Serving
  • Cooked basmati and WildRice
Instructions
Heat oil in a heavy bottom pan and fry the chopped shallots or onion until light pink.Add chopped sweet potatoes and stir well.Cover the pan with the lid and let the sweet potato chunks cook for 5-7 minutes on a very low heat.Now add chopped mushrooms and stir well.Add curry paste and soy sauce, combine everything. After 3-4 minutes add coconut milk with 50ml water and let the curry cook for a while.Now add red bell pepper and chickpeas and let the curry cook further for 5-7 minutes.Let the curry simmer till sauce gets thicker.Now stir in spinach until wilted and add salt and palm sugar.Add half of the peanuts and coriander, add lime juice and mix well.Serve hot with cooked basmati and wild rice.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings