We could not walk past the purple cauliflower at the farmers market this week. My daughter immediately rushed to the table and picked up one and put them in my hands demanding that I buy it because she wanted the cauliflower which came in her favorite color: Purple. Today, we decided to make gobi paratha for lunch. It was so perfect with the rain and cold weather in this part of the county.What amazed me was the color of gobi when we grated it. Absolutely beautiful and most colorful thing that I have ever cooked with. It tasted delicious and made the paratha's look so photogenic. I served this spicy paratha with strawberry raita and I must say it was perfect.

Gadgets:

Food Processor
Cutting Board
Knife
Box Grater
Measuring Cups and Spoons
Spatula
Wok
Rolling Pin
Rolling Board
Tava

Ingredients:

For Dough: Makes 8 parata's

Atta / Whole Wheat Flour - 4 cups
Salt
Oil - 2 tbsp
Ghee - 1 tsp
Water - Enough to make a soft dough ( totally depends on the brand of flour used)

For The Filling:

Grated Cauliflower - 4 cups ( only the flower and not the stock)
Grated Fresh Ginger - 1 tbsp
Grated Garlic - 2 cloves
Mint - 1 tbsp minced
Cilantro - 1 tbsp minced
Salt
Turmeric Powder - 1/2 tsp
Chili Powder - 1/2 - 1 tsp ( depending on the spice level)
Ajwan Seeds - 1 tsp
Coriander Powder - 1 tsp
Lemon Juice - A dash
Oil - 1 tbsp
Ghee - 1tsp

For Making the Parata:

Flour - 2 1/3 cup
Ghee - 2 tsp
Oil - 2 tbsp

Preparation:


Preparing The Dough:

1. Add the flour, salt, oil, ghee to the food processor and mix for 30 seconds. Add water 1/2 cup at the time and run the processor until the dough comes together. Wrap them in plastic wrap and put them in the fridge until ready to use.

Preparing The Filling:

1. Heat the wok with ghee and oil to medium high. Add coriander powder, ajwan seeds and allow them to blend in the oil for a few seconds.

2. Add the grated cauliflower to the wok and mix well. Add turmeric, chilli powders and salt. Mix well.

3. Add the dash of lemon juice, mint and cilantro. Remove from heat.





Making the Paratha:


1. Divide the dough into 8 equal portions. Make balls of the dough and flatten it and dab with some flour.







2. Roll it out a little and then place this dough into a bowl. It creates a natural cup where you can add the filling making sure to leave some space to seal the parata. (NOTE:This method will help you create even sized parata)

3. Seal the parata by bringing the open edges together. Sometimes some air bubbles would be trapped in the ball. Make sure to release it before sealing.

4. Remove the dough from the ball roll in some flour, flatten and then roll out into a thick parata.

5. Place it on the tava that is heated on medium high. Cook on both sides to remove the rawness and then add ghee/ oil mix on both side. Serve them  hot with strawberry raita.

Yesterday, when I was driving my daughter back from school it was raining and cold. I had made plans for dinner and all that changed in minutes. My daughter asked me if I can make her pakoda's for snack. In my heart I wanted the same and as soon as I got home I hunted down the recipe that I had collected from a tea shop owner in Coimbatore and set out to prepare the pakoda's. Later, I taught her how to make paper boats and we found a small puddle in our back yard to float them on. Here is a pakoda recipe for rainy days.

Gadgets:

Deep Frying Pan
Spatula
Colander
Paper Towel
Measuring Cup and Spool
Bowl
Cutting Board
Knife

Ingredients:

Besan/ Channa  Flour - 2 1/4 cups
Rice Flour - 3/4 cup
Asafoetida Powder - 1/4 tsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1/2 tsp
Oil - 2 tbsp for mixing in the pakoda
Onion - 1 Medium julienne
Ginger - 1 inch shredded
Garlic - 1 Clove shredded
Mint Leaves - 1 tbsp minced
Cilantro - 3 tbsp minced
Curry Leaves - 6 or 7
Oil - 2 cups for deep frying
Water - Enough to make a sticky dough

Preparation:

1. Heat the frying pan on medium high with oil for frying.

2. In a bowl add ginger garlic, onion, mint, curry and cilantro leaves and  salt mix well set aside for       15 minutes the onions will ooze liquid.

3. Mix the besan and rice flour in a bowl. Add asafoetida, chili, turmeric powder and mix well set aside.

4. Add the dry mix a little at a time and make a wet sticky dough.Sprinkle water a little at the time if the liquid from onion is not enough to form the dough.

5. Add oil to the mix, blend it into the flour. This helps the pakoda get crunchy.

6. Drop a bit of the dough in oil and check to see if the oil is ready for frying. If it raises up quickly then you can start making pakoda's.

7. Take a tsp amount of the dough and spread out and flatten in the center before dropping into the oil. This helps in cooking evenly and would avoid having uncooked flour in the middle.

8. Fry until they get crispy and golden brown. Remove and drain the excess oil in a paper towel and serve hot with some masala chai and chutney or ketchup.

Sometimes we have a busy day and the last thing on our minds is lunch or dinner. Many people are faced with this situation often.  Last weekend I was so busy and did not think about dinner or plan for it. It was almost dinner time and I was wondering what to do. Thank god for tortilla in the fridge and hash browns in the freezer. Very soon I made this wrap that I enjoyed with my family. I was asked if I can pack the same for lunch the next day, which I did  but was wondering if it would get soggy by lunch time. To my surprise I was told that everything tasted fresh, crunchy and tasty. Here is a recipe for those busy days.

Gadgets:

Cutting Board

Knife

Plate

Measuring Spoon
Tava or Griddle

Ingredients:

Note: Please wipe all the veggies dry before cutting them

Hash brown - 2 

Tortilla - 2

Ranch Dressing - 2 tbsp

Lettuce - 1/3 cup shredded ( please use the edges of the lettuce as they add extra crunch)

Tomato - 1 cut into julienne without the seeds to juice

Cucumber - 1 cut like french fries

Carrots -  1/2  a carrot cut like french fries 

Cilantro/ Parsley - 2 tbsp

Avocado - 4 slices
Ranch Dressing - 1 tsp

Preparation:

1. Slightly warm the tortillas on the tava ( it just needs to get warm).

2. Place the hash brown on the tava and toast them on both sides. Remove and cut into thick strips.

3. Place it on a cutting board and start assembling the wrap. Start laying the tortilla with some lettuce and cilantro. Then layer with tomato, cucumber, carrot, avocado and the hash browns.

4. Drizzle with ranch dressing and wrap like a burrito. Cut into half on the diagonal and wrap in a aluminum foil or wax paper for lunch or just serve it.

Until my daughter tasted it and thanked me for the brownies I did not realize that I was making stove top brownies all these years. My intention was to blog a recipe that was very special to me. It made me look at the whole thing with an open mind and rethink the title of this post. This recipe is special because when I was in high school my 80 year old grandma whom we called Manni lived with us. After her afternoon naps she would tell me that she feels like having something sweet. I would tell her to wait for 5 minutes and make her this sweet. The only ingredient that I changed in this recipe is vanilla instead of cardamom. For all those who need a quick chocolate fix while watching a late night movie, I am sure this would be perfect.

Gadgets:

Heavy bottom pan

Spatula

Aluminum Foil 

Plate

Ingredients: Serves 2 

Butter - 2 1/2 tbsp

Whole Wheat Flour- 1/4 cup ( I used Sujatha Atta Flour )
Yogurt - 1/4 cup ( do not use sour yogurt)

Sugar or Brown Sugar - 1/4 cup

Drinking Chocolate / Hot Chocolate Powder - 1/4 cup

Nuts - Cashews/ Almonds/ Pinenuts ( lightly toasted)

Vanilla Essence - 1 tsp

Preparation:

1. Add butter to a heavy bottom vessel and allow to melt.





2. Add the wheat flour to the melted butter. Roast until the raw four smell goes away.





3.Add the yogurt to the pan and mix well. A soft dough will form in the pan.

4. Add sugar ( white or brown) and mix well until it blends.




5. Add chocolate mix to it along with vanilla essence and mix well.






6. Transfer into a tray lines with foil and sprinkle with some nuts. Allow to cool and cut into 2 pieces and enjoy.

With spring rolling in at some parts of the the world and summer in other parts, I thought a very cool chilled and spicy lemonade would be perfect. The lemons in the garden look gorgeous and colorful everywhere. I was given a basket of lemons and oranges last week. They look so picture perfect and colorful on my dining table. However, they were ripening fast and I wanted to make good use of them. It had been a warm day here and so I helped myself to this spicy lemonade.

Gadgets:

Saucepan

Measuring Spoon and cups

Bottle With Lid and which is leak proof

Glasses

Cutting Board

Knife

Plate

Ingredients: 

Serves 2 People

Lemon Juice - 1/2 cup

Sugar - 1/2 cup

Water - 1/2 cup

Green Chillies - 2 slit in the middle

Lemon Slices - a few For Garnish

Soda/ Sparkling Water or Water - 2 cups

Salt - 1/2 heaped Spoon

Ice Cubes 

Sugar and Salt - 1 tsp each for garnish

Preparation:

1. Place the saucepan on the stove. Add sugar and water and allow the sugar to dissolve. Remove from heat and cool Store in a clean bottle.

2. Add 1 tsp of salt and sugar to a plate. Take a clean glass wet its mouth with some water and dab it in the sugar salt mixture. Store in the freezer  for a few minutes until you mix the drink.

3. In a shaker of a regular bottle add 6 tbsp of simple syrup, 3 tbsp of lemon juice, 1/4th tsp of salt, Green Chillies and water/soda. Close the bottle with the lid and make sure it is spill proof. Shake the bottle 10 times to allow the spice in the chillies infuse the lemonade.

4. Remove the glass from the freezer and add ice cubes as per requirement. Using the spoon slowly pour the chilli lemonade into the lip of the spoon if using the bottle as the shaker. This helps the sugar and salt mix stay intact. Add the chillies and garnish with a lemon slice.

Sometimes you meet a person who becomes a very good friend. She invites you over to lunch a zillion times and serves a delicious side dish called kadala kurma. Sounds familiar isn't it, well that is what happened to me a few years ago. At that time I did not think I needed to get the recipe from  her because I was not exposed to the world of blogging and I did not think I will after a few years still think about it. Food is very maternal, it links you to a feeling or experience and often it is that emotion which we stride to recreate. So looking for the recipe far and wide, as usual I consulted with my sisters friend Madhavi and made it for dinner last night. It was such a hit and I needed to document it for future reference. Thank you Madhavi for answering all my questions as always.

Gadgets:

Cutting Board
Pressure Cooker
Knife
Measuring Cups and Spoons
Wok

Ingredients:

Black Channa - 1 cup
Onion - 1
Tomatoes - 2
Potato - 1 peeled
Garlic - 2 big cloves
Ginger - 1 inch
Coconut - 1 tbsp
Cilantro - 2 tbsp
Oil - 2 tbsp
Butter / Ghee - 1 tsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tsp ( add green chillies for more flavor and spice)
Cinnamon - 1 inch
Cloves - 5
Poppy Seeds - 1 tbsp
Fennel Seeds - 1 tsp
Salt
Water

Preparation:

1. Soak the black channa over night in water. Pressure cook with water just enough to cover the channa and some salt to one whistle on medium high. Allow it to cool.

2. Place the wok on the stove and add oil and ghee. Once it warms up add the spices and thinly sliced onions and cook it for a few minutes before adding garlic and ginger, salt, chilli powder. Cook until all the onion look transparent.

3. Grind this onion mix to a paste with some water and coconut.

4. Once the black channa is ready open the pressure cooker and add the paste to it, add potatoes, tomatoes chopped in big chunks and turmeric powder. Add 2 cups of water and pressure cook on medium to 2 whistles.

5. Allow for the pressure to release, open and mix well, mush the channa a little and then add cilantro and serve.

Tiffin is a very special type of food preparation in Indian cuisine. It is a heavier version of snack. Mostly served sometime half way between lunch and dinner. Its an after school snack that is kind of filling. I used to look forward to this after school and would come home with great expectations and excitement. Sometimes upma kozhakattai was served for tiffin. I always liked it because it came in egg like shape that fit my palm and tasted great with gothsu. Here is the version I made for dinner today that was greatly enjoyed.

Gadgets:

Blender
Measuring Cups and Spoons
Heavy Bottom Wok
Spatula
Idli Plates
Rice Cooker
A cover/lid for the wok

Ingredients:

Long Grain Rice - 1 cup
Thoor Dhal - 1/4 cup (I like this addition because some amount of protein is added)
Udad Dal - 2 tbsp
Channa Dal - 2
Mustard Seeds -1 tsp
Asafoetida Powder - 1/8th tsp
Red Dry Chillies/ Green Chillies - 3
Curry Leaves - a few leaves
Oil - 2 tbsp
Ginger - 1 inch grated
Grated Coconut - 1/4 cup
Salt
Water - 3 cups ( Note: Water amount depends on the whether your rice is an old or new rice. If it is  an old  rice it will take more water to cook. Therefore, please use the amount of water you use to cook the rice)

Preparation:

1. Measure rice and thoor dhal and add to the blender. Blend into a coarse powder that resembles rava or cream of wheat.

2. Heat a heavy bottom wok with some oil. Add asafetida, mustard seeds allow it to pop before adding red dry chillies, channa and udad dal curry leaves.







3. Add 3 cups of water and coconut to the seasoning and allow it get to a rolling boil.











4. Add the broken rice and thoor dhal mix little at a time while constantly stiring to avoid lumps forming. It will start to thicken and bubbles will form lower the heat to low and cover the wok with a lid and allow it to cook.

5. In a few minutes the rice and dhal will be
cooked, thicken and come together.

6. Allow it to cool and then make egg shaped. Place them on the idli plates and steam them for 5-8 minutes.









7. When the kozhakattai's are done serve them hot with some chutney and gothsu.

I was amazed the first time I made this bread at home. This recipe was given to my sister by her friend. I used all the healthy ingredients in the recipe and was wondering how this recipe turned out so well and does not taste like a whole wheat bread. A while ago I was watching one of the cooking shows dedicated to gluten free cooking and the chef was mentioning that when banana's are added in the end they keep the bread moist. Voila! that is how the banana bread stayed moist and tasted amazing. I was wondering if it was tasting so amazing with whole wheat flour it must taste out of the world with APF. Here is the healthy version of the banana bread, believe me you will not be disappointed.

Gadgets:
Mixing Bowls
Loaf Pan
Measuring Cups and Spoons
Tooth Pick
Spatula

Ingredients:
Ripe Bananas - 3 ( Please use the ones you intend to throw because they look yucky, they have the most natural sugar, if you cannot use it immediately freeze them)

Brown Sugar - 1 cup plus 2 tsp
Whole Wheat Flour - 1 1/2 cups plus 1 tsp

Egg  - 2 or Egg Substitute - 1/2 cup
Oil - 1/2 cup

Baking Soda - 1/2 tsp

Baking Powder - 1 1/2 tsp

Vanilla Essence - 1 tsp
Walnuts - 1/2 cup chopped and mixed in 1 tsp of whole wheat flour.
Options - chocolate, cherries cut into half, raisins etc.

Preparation:

1. Set the oven to 350 degrees F. In a mixing bowl beat egg, oil, vanilla and sugar well.

2. Mix together flour, baking soda and powder together and add to the wet mix and allow it to come together.

3. Add the mushed banana's and mix gently. Add the walnuts and pour the batter into the loaf pan. Sprinkle 2 tsps of brown sugar evenly on the top  (this adds a crunch on the top layer) and bake for an hour or until it passes the toothpick test.

A visit to the farmers market and one would never know what one would find at the market. It is like life, you take what you find and make something out of it. This week we found some fresh brussel sprouts  and I had the opportunity to prepare them the south Indian way. In Tamil Nadu they call these kala kosu or baby cabbage. I remember my Appa enjoying them when they used to sell them fresh from Ooty. It looked very cute, tasted delicious and were in great demand. The western way of preparing them is by roasting them in the oven while the Indian way is to cook it on the stove top. Here is the simple way I prepared for my family.

Gadgets:

Heavy Bottom Wok

Spatula

Cutting Board

Knife

Colander

Measuring Cups and Spoons

Ingredients:

Brussels Sprouts - 2 Cups

Oil - 4 tsp

Mustard Seeds - 1 tsp

Cumin Powder - 1 tsp

Fresh Cracked Pepper - 1/4 tsp

Dry Red Chilies - 3

Salt

Asafoetida Powder - 1/8th tsp

Preparation:

1. Clean and remove some lose leaves, stem from the brussels sprouts and cut them into halves.

2. Place the heavy bottom wok on the stove oil on medium high.

3. Add asafoetida, mustard seeds and red chilies and allow for the mustard seeds to pop.

4. Add brussels sprouts and mix well. Cover and allow it to cook for 2 minutes.

5. Add some salt, cumin and pepper powder and mix well. Cover and cook on medium heat while constantly mixing regularly. 

6. Since the sprouts have many layers and each has to be cooked try one to see if it cooked. If it is cooked remove from heat and mix once and leave it covered and serve it hot with any kind of meal. 

A bowl of semiya upma is very comforting. It is simple, healthy, easy and gets done in 15 minutes. This is the reason why most people resort to preparing it when they are not in the mood to cook or have no time. My sisters and I love upma and we are particularly fond of semiya upma. We just rejoice in the thought of having it any time. I thought it was important to blog it for my sisters and me.  If you have not tried this upma or don't know how to make it, try this recipe and let me know if you enjoyed it, as much as I did. 

Gadgets:

Heavy bottom vessel or kadai

Spatula

Kettle

Cutting Board

Knife

Measuring Cups and Spoons

Ingredients:

Roasted Semiya / Vermicelli - 1 cup ( if you have the regular one please roast it in the wok until it turns    into a golden brown color)

Onion - 1 medium size thinly sliced

Red Dry Chillies - 3 or green chillies or both

Curry Leaves - 4

Tomato - 1 ( deseeded and chopped into big bits)

Mustard Seeds - 1 tsp

Asafoetida Powder - a few shakes

Udad Dal and Channa Dal - 1/4 cup together

ginger - 1 inch finely chopped

Salt

Oil - 1 tbsp

Cashew nut - 8 

Water - 1 3/4 - 2 cups depending on the brand you use. (Personally, I  use 2 cups because I like it a little moist because as it cools down they go a little dry)

Preparation:

1. Turn on the kettle with 2 cups of water.  In the meantime place the wok or kadai on the stove on medium heat.

2. Thinly slice the onions and get the tomatoes ready. 

3. Heat the wok with some oil. Add asafoetida, mustard seeds and chillies. Once the mustard pops add the udad dal, channa dal, curry leaves  and cashew nuts. Allow it to turn golden brown and add the onions and ginger. ( 3 minutes)

4. Once the onions are cooked add the roasted semiya and mix it well. Add salt and water. Bring the water to a boil and then reduce the heat, cover and allow the vermicelli to cook. ( 3 minutes).

5. Add the chopped tomatoes allow it to mix with the tomatoes and serve it hot.

This pudding recipe was given to me some months ago. I have been sitting on it for a while and this week I decide to try it out. I absolutely loved it and decided to get ready to blog about it. I tested it on many fruits and a mixture of fresh fruits, canned fruits and it turned out very delicious indeed. When trying to look for the can of pineapple at Trader Joe's the guy who helped us asked us to try the fresh cut pineapple because they were delicious. So I decided to post the fresh fruit version. Please feel free to use any fresh fruit in season or canned to make this pudding. It is egg free and gelatin free and sets very well in the fridge. Basically takes 5 minutes to mix and store and serve when all the ingredients are chilled. The easiest dessert to prepare for potluck or parties. Perfect dessert for summer or spring. Enjoy it as much as I did. Thank you Harry for sharing this super duper pudding!

Gadgets:

Bowl
Can Opener
Spatula
Colander
Cutting Board
Knife

Ingredients: (Note: place all these ingredients in the fridge/freezer (depending on your time constraint) before use to serve immediately or after preparation keep in the fridge overnight if you have the time or allow it to get a little cold on the freezer for 10 minutes and serve)

Condensed Milk - 1 cup ( can use the non-fat one)
Sour Cream - 1 1/2 cups . If sour cream is not available you can also use strained thick yogurt like Greek yogurt.
Fruit Used : 2 cups fresh  pineapple cut into small bits and some juice strained. Please be careful when choosing pineapple that is fresh, they can be bitter when stored. Canned pineapple is better if are not sure about the pineapple.
Fruits that can be used : Pineapple, Mango, Peaches, Nectarine, Strawberries, Pear, Peaches, that is chopped into small bits, peel free and drained off the juice.

Preparation:

1. Drain the fruit bits in the colander and remove excess juice or gently squeeze to remove the excess juice if the fruit is juicy.

2. Mix together in a bowl until smooth condensed milk and sour cream.

3. Add the fruit bits to it and mix well and serve. 

Since I have stock of chaat chutneys in my fridge 24/7, I try to use them often. I often make chaat pizza posted here or love to create sandwiches. These type of sandwiches are very common street food in Bombay and sometime sold toasted with cheese in them. The sandwich that I have posted here is without cheese and is my take on the Bombay sandwich. This morning I made a few of these sandwiches for lunch. It could be served easily with any kind of bread for a party as an appetizer. Next time you have some left over chutneys try this one for a midnight snack on weekends. Believe me you will have them more often. 

                       

Gadgets:

Cutting Board

Knife

Toaster

Spoons

Ingredients:

Bread Slices - 2

Mint Chutney, Sweet Chutney - 1 tbsp or more as per need

Spicy Garlic Chutney - 1/8th tsp

Thinly Sliced Boiled Potatoes - 8 ( Boiled Potatoes takes 15 Minutes)

Onion -  less than 1/2 a slice

Tomato - 4 slices

Cucumber - 4 Slices

Chaat Powder - a few pinches 

Sev - 1 tbsp

Preparation:

1. Toast the bread and spread the sauces on both the slices.

2. Place 4 boiled potato slices, sprinkle with chaat powder. Then place the onions, tomatoes and cucumber slices. Top again with 4 potato slices, sprinkle with sev and cover with with the bread slice.

3. Cut diagonally and enjoy your Chaat version in bread.