Author: Shoba

I am an analyst by day, star gazer by night, food blogger, fitness , travel and saree enthusiast in between. I am a die hard foodie and started documenting my learning based on feedback from friends and family. Hope you enjoy my blog and leave comments and feedback.
Mexican Cuisine.

Veggie Enchiladas – Tasty Mexican Fare.

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Veggie Enchiladas

An Enchilada is a corn or flour tortilla rolled tightly around a filling and baked in a sauce. With the modifications in the diet and to suit ones tastes one can change the type of tortilla or filling or the sauce to make it more healthy and filling. In this case I used whole wheat tortilla from Whole Foods, roasted veggies for the filling, and medium tomato salsa and tangy tomatillo salsa for the sauce. As always, my all time favourite mexican restaurant has been Macayos and as far as Enchiladas goes…it has always been a personal favourite of mine..served with dollops of guacamole, salsa  and sour cream its a gratifying meal in itself.

INGREDIENTS:

6 Whole Wheat Tortillas.

Extra Virgin Olive Oil.

Medium Tomato Salsa.

Medium tangy Tomatillo Salsa.

Prepared Guacamole.

Grated Mild Cheddar Cheese.

1 Medium Onion.

1 Zuchinni cut in to half moons with skin.

2 Carrots peeled and diced in to long strips.

1 Medium Bell Pepper cut in to long strips.

Salt.

Pepper.

Mexican Fiesta Seasoning.

For Plating:

Sour Cream.

Salsa.

Guacamole.

Shredded Lettuce.

Half a Lime.

PREPARATION:

  • The first step is the preparation of the filling, for which with a little creativity, the sky is the limit. Here I have used only roasted veggies.
  • Once the veggies are cut season them with salt and pepper and a generous dash of the mexican fiesta seasoning. The seasoning normally would have salt, so watch out for this.

Roasted Veggies.
  • Heat the grill/grill pan and toss the veggies and slightly char roast them – Make them in batches as each veggie has a different texture and water content and takes different times to roast and carmelise.
  • Organise them on to a plate in bunches.
  • Take a long baking tray and line the base with a thin layer of salsa. Set aside. Preheat the oven to 350F/180C.
  • Slightly toast the whole wheat tortillas until they are warm and pliable.
  • Set them on your working board, line it with a dab of guacamole. This forms as the base on which all the filling sticks to.

  • Now add the roasted veggies, chopped cilantro, mild cheddar cheese and tightly roll and place on to the tray with the fold facing down.

  • Continue and complete all the tortillas. If you  have left over roasted veggies left, save them so they can be served as a side.
  • Pour some salsa over the tortilla rolls. Add more grated cheese and roasted onions.
  • Bake for ten minutes or until the cheese is nicely melted and oozing out.
  • I made two batches one topped with roasted veggies and one without.

 

PLATING:

  • Serve up a stuffed enchilada on the plate. Drizzle some more salsa on the top and on the side.
  • Add a dollop of sour cream, shredded lettuce, roasted veggies, and guacamole. Black Beans Optional.
  • A filling yet healthy meal all rolled in one.
Side Dishes for Rotis/Dosas/ Naan.

Capsicum & Corn Butter Masala.

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Capsicum & Corn Butter Masala.

My husband is a big fan of the Restaurant Style Mushroom Butter Masala and always wanted me to make it everytime around. Today my pantry was completely out of cashews , which is needed to make the base paste. I decided to substitute it with almonds instead as I loved the taste of the Mint Kofta Curry that we had ordered for our daughter`s birthday party. The restaurant prided on the fact that it was their best selling gravy and also that its base was made with Almonds and mint. It`s been on my mind ever since to try and recreate that gravy base combining two profoundly rich ingredients – Mint and Almonds. Today I had to be satisfied moving one step at a time, by simply using Almonds and  making this very creamy rich gravy. The taste of the final dish is definitely influenced by the use of Bell peppers which  have a an enticing flavour and aroma. Try it and you`ll love the subtle yet bold flavours coming through.

INGREDIENTS:

12 Almonds.

1/3 Cup Milk.

1/2 Tsp Sugar.

5 Cloves.

1 Onion.

1 Medium Vine Tomato.

Salt to taste.

1 Tsp Dhania Powder.

1 Tsp Cumin Powder.

1/2 Tsp Red Chilli Powder.

Turmeric.

2 Tsp Kasuri Methi.

1/3  Tsp Cardamom Powder.

1 Tsp Jeera.

1 Medium Capsicum.

1 Cup Thawed Corn Kernels.

Chopped Cilantro.

PREPARATION:

  • Drop the almonds in boiling water and allow to oil for 5 minutes. Allow to cool and then soak them in the milk. Add sugar.
  • In a kadai, add a spoon of oil and lightly saute and corn and capsicum for a few minutes. Do not overcook. Keep aside.
  • In a kadai, add a tsp of oil and when hot add the cloves, and onions and fry for a few minutes.
  • Now add the chopped tomatoes, and all the dry powders to it and allow to saute very well until all the water has completely cooked out.
  • Now switch off the flame and allow it to cool and grind to a smooth paste. Set aside.
  • Meanwhile transfer the almonds to a mixer after removing the skin. Add milk, saffron and little sugar and whisk to a creamy paste.
  • Take the same kadai you used to fry the onion tomato mixture and add 2 tsp of oil/ butter.
  • Add jeera and when its hot add the ground masala paste. Follow on with the almond milk mixture.
  • Add 2 tsp of kasuri methi also and stir in well. When the butter slowly oozes out, add the sauteed corn and capsicum.

  • Stir for a couple minutes until its well incorporated in the creamy rich gravy.
  • Switch off and garnish with finely chopped cilantro.
Eggless Cakes

Eggless Fruit Cake – Christmas Special!!!

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All through my childhood, I have always had a fancy for the Kerala Style Plum Cake. It is available in Kerala Bakeries, in Chennai, and as you even pass through them, one simply cannot walk by. The  aromas of freshly baked bread, cup cakes, vanilla sponge cakes, biscuits, vegetable puffs, and  yes my favourite – the plum cake, all linger around you as you walk past them. One whiff of this aroma, and you are a goner. Almost every time these bakeries are “conveniently” found near auto stands, crowded bus stops or colleges and schools. It is inevitable to ignore these bakeries without tasting their sweet and tart delicacies! When I found Anu`s Eggless Fruit Cake , Jyothi`s Plum Cake and so many others on the websites, it was really time to put  my thoughts on paper and try them out…My daughters and TH loved them and finished them up almost in two days flat!!! Shall definitely try them again!!!

INGREDIENTS:

Dry Ingredients:

2 Cups All Purpose Flour.

1 1/2 Tsp Baking Powder.

1/2 Tsp Baking Soda.

1/4 Tsp Nutmeg Powder.

1/4 Tsp Cinnamon Powder.

1/4 Tsp Nutmeg Powder.

Wet Ingredients:

2 Cups of a Mixture of  Dark Raisins, Currants, Figs, Dates Tutti Fruiti – (Green Cherry Halves, Orange Peel Halves, Red Cherries) Apricots, Cashews and other nuts.

1 Stick of Butter at Room temperature.

1/2 Cup Melted Margarine.

1/2 Cup Orange Juice.

1 Cup Light Cane Sugar.

1 Cup Water.

1 Tsp Baking Soda.

1 Tbsp Orange Zest.

2 Tbsp Yoghurt.

1 Cup Smoothly Mashed Boiled Potatoes.

1/2 Overripe Banana.

1 Tsp Vanilla Essence.

1 Tsp Rose Essence.

2 Tbsp Cranberry Jam.

PREPARATION:

  • The first step is essentially preparing the wet ingredients. For this take a saucepan and add all the dry fruits, sugar, butter, maple syrup, orange juice  and water.
Tuitty Fruit, Raisins, Candied Orange Peel etc.
  • Stir it all well and place over heat on medium flame until the sugar melts.
  • Once the sugar melts, and the liquid boils, lower the flame to medium low and keep stirring for about 20 minutes. Switch off the flame, allow to cool and then add the 1 tsp baking soda to it. Set aside. By now all the dry fruits would have plumped up and absorbed all the flavours, and in turn drawn out their flavours to be absorbed by the fluids.
  • Preheat the oven to 350F and grease a round 9 inch cake pan with melted butter. Set aside.
  • Mash the boiled potatoes in to a soft creamy mix, devoid of any clots. Mash the overripe banana.
  • Once the mixture has reached room temperature, stir in the whisked boiled potatoes, whisked yoghurt, vanilla essence, cinnamon powder, and nutmeg powder, banana, and whisk well until you see a soft creamy mix. Fold in the flour, nuts and carefully incorporate it until you get a homogeneous mix.

  • Slowly spoon out the batter in to the greased cake pan and gently smooth the top with the help of a spatula.
  • Decorate with almonds and other nuts on the top, but my daughter shares a love-hate relationship with almonds and I decided to best leave it out when I am making her a cake…
  • Cover the cake pan with an aluminum foil and bake for around 45 mins to 1 hour depending on whether the cake is completely done and a toothpick inserted in to the cake comes out clean.
  • Allow the cake to cool well before you flip it on to a cake plate.
  • Allow sufficient time for the cake to set – around 2-3 hours before you try to slice it. Since this cake is very dense, it takes a little time to set, and so any attempt to cut it might cause the cake to crumble a little.
  • Dollop some fresh cream or eat it like me just like that and allow the tastes of sweetness from the maple syrup and dry fruits, and a little tang from the orange zest to take over your senses.

Side Dishes for Rotis/Dosas/ Naan.

Delicious Vegetarian Soya Chunk Kheema.

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Vegetarian Soya Kheema Subji

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soya chunks is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat, and contains no fat.

Soya chunks were introduced in Indian market some 15-20 years back. People liked its chunky and meaty texture and it goes great with simple vegetarian curries. A much healthier alternative to eating ground meat is to completely or at least partially substitute it with TVP (textured vegetable protein). TVP is also known as soy granules and is available by brand name “Meal maker” and “Nutrela” etc. Actually any kind of meat cooked on high heat produces HCA, a kind of dangerous chemical that could generate nasty toxins in your body. Mixing TVP with such meats reduces the release of this chemical to a large extent. Use TVP to make garden burgers and your kids will not make out the difference.

Health food stores everywhere carry soy protein in powder form which can be added to homemade fruit smoothies, soups and even baked goods without appreciably changing the taste. These protein powders also usually lists the isoflavone content. Additionaly you can buy soy flour from health food market and mix quarter part of your normal chapati dough with soy flour. The difference in taste of chapatis and paranthas is negligible and you get your dose of isoflavones.

Soya is a very important part of my weekly meal planning. I add it to many gravies, sambar, and even some south indian kootu preparations. Its hardly ever noticed, but adds that extra protien boost to your everyday meal. I was infuenced by Kanchan`s Recipe which I instantly had to make!!!

INGREDIENTS:

1 Medium Red Onion.

Half Pound Soya Chunks.

2 Slicing/ Heirloom Tomatoes.

4 Green Chillies.

2 Tbsp Ginger Garlic Paste.

2 Bay Leaves.

1 Tsp Cardamom Powder.

2 Tsp Tamarind Concentrate/ 1/4 Cup Thick Tamarind Extract.

Turmeric Powder.

2 Tsp Red Chilli Powder.

Salt.

1 Tsp Garam Masala Powder.

1 Tsp Lemon Juice.

Corriander to garnish.

Roast dry and powder:

4 Tbsp Dry Coconut Powder.

4 Tbsp Dhania Seeds.

3 Tbsp Poppy Seeds.

1/2 inch Cinnamon Stick.

8 Black peppercorns.

3 Cloves.

PREPARATION:

  • Boil 6 cups of water in a large vessel and add all the soya chunks to it. Add salt and switch off the flame. Allow to sit for a few minutes.
  • Squeeze out all the extra water from the cooked soya chunks and mince in the food processor until they are roughly shredded.
  • In case you dont have a food processor, I am guessing you can roughly pulse the dry soya chunks and THEN soak in boiling water.
  • Meanwhile dry roast the ingredients mentioned above, until they turn a light brown and you smell the aroma wafting from the cinnamon and poppy seeds. Remove from flame and allow to cool.
  • Powder to a coarse consistency and mix the 2 Tsp Tamarind Paste to make a smooth paste. Set aside.
  • Chop the onions, tomatoes, green chillies.
  • In a wide bottomed kadai add 2 Tbsp of oil and when hot, the bay leaf and the cardamom powder.
  • In a few seconds, add chopped green chillies, ginger garlic paste and saute for a couple more seconds.
  • Now add the chopped onions and saute until the onions are brown and slightly carmelised.
  • Pop in the chopped tomatoes and saute until the oil separates.
  • Add the minced soya and the prepared paste and stir well.
  • Add turmeric powder, red chilli powder, garam masala powder and sufficient salt and allow to cook until the entire dish comes together.
  • Finish off with a squeeze from a fresh lemon and serve hot garnished with chopped cilantro leaves.

HINTS:

  1. Is an excellent accompaniment with Parathas, Rotis and Paav Breads.
  2. Is an excellent filling for a sandwich. Simply make the sandwich fresh as the dish has water content, it may make the sandwich soggy.


Side Dishes for Rotis/Dosas/ Naan.

Aloo tamatar makhani

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Aloo Tamatar Makhani.

All of you must be aware of my little fancy for the lovely tangy tomatoes. I try to use them in whatever form I can, my most favourites being the Tomato Rice and the Tomato Thokku which I absolutely cant live without!!! Yet there are more and more ways  of incorporating this fruit in so many of our preparations and this is one such rich and flavourful tomato makhani gravy. The essence of the dish consists in preparation of the base gravy and of couse can be modified with other veggies like capsicum which lends it a completely different flavour, or panneer which enhances the taste to a different level altogether! I use the little baby potatoes as they are  very comfortably  bite sized and hey, who is not a fan of the lowly potatoes???

Today I got a request from a reader friend of mine to post Gravies/ Sides so here it goes to you Prabha, and hope you like it.

INGREDIENTS:

5 tomatoes.

1 pound of fingerling potatoes or baby potatoes.

3 Bay Leaves.

3 Cloves.

1 Inch Ginger.

1 Tsp Red Chilli Powder.

2 Tsp kasoori Methi

1/2 Tsp Ginger Paste.

1/2 Garlic Paste.

2 Green Chillies slit long.

2 Cups Water.

1 Tbsp Butter

2 Tsp Honey.

1 Tsp Garam Masala.

Salt to taste.

PREPARATION:

  • Wash all the tomatoes and cut them into slightly big pieces and in to a vessel. Add 2 cups water, half of the red chilli powder, bay leaves, cloves and the shredded ginger.

  • Allow to cook in the the pressure cooker for 2 whistles.
  • When cool, strain and puree well. When you puree, add the minimum water to avoid splashing from the mixer jar.
  • In a kadai add a spoon of butter and allow to melt. Add ginger paste, garlic paste and the slit green chillies.
  • Add the pureed tomato mixture, salt, the remaining red chilli powder, salt and honey. Stir well.
  • Meanwhile clean all the baby potatoes, make a small dent on each of them with a fork/prong. This is to allow all the spices/seasonings/salt to permeate in to the potatoes.
Baby potatoes getting ready for a steam bath!!!
  • Cook them in the rice cooker until they are just cooked and a little soft to touch still retaining their firmness(Mine took about ten minutes!) .  Set aside.
  • Take the kasoori methi in a small bowl and dry roast it in the tava or microwave for about 30 seconds, until it begins to just crackle.
  • Add the roasted kasoori methi to the makhani gravy , garam masala and and allow to come together for a few more minutes.
  • When done, add the cooked baby potatoes and simmer for 4-5 minutes.
  • Garnish with chopped cilantro and fresh cream.
  • Serve immediately with soft parathas or Simple Tiranga Pulav.
Sambar / Rasam / Kuzhambu Varieties. · Side Dishes for Rotis/Dosas/ Naan.

Hotel Style Tomato Sambar – Side for Dosa / Idlis.

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Hotel Sambar.

Yesterday I had a particular craving for the hotel sambar from Saravana Bhavan in Chennai and I could not wish this out of my head. There are days when you are far away from home and you  crave for amma`s chutney , pulikachal or sambar.  This was borne out of an accident in my kitchen yesterday and I decided this was going to be a regular. I meant to make ” Dhal” for parathas and decided I was going to go ahead and make the Hotel Sambar anyways! So i used more moong dal in this dish, and to my surprise, it was almost close to the version of hotel sambar that is replicated at home. I am sure, we can never get the secret of Saravana Bhavan style sambar!!!

INGREDIENTS:

1 Medium Onion.

4 Roma Tomatoes/ Vine Tomatoes.

1 Tsp Grand sweets Vethakuzhambu Powder.

1 Tsp Rasam Powder.

1 Tsp Red Chilli Powder.

1 cup Moong Dal cooked mushy.

1/4 Cup Toor Dhal cooked mushy.

Hing.

Salt.

Cilantro for garnishing.

Seasoning:

1 Tsp Mustard.

1 Tsp Jeera.

Curry Leaves.

PREPARATION:

  • Cook the Moong Dal in ample water unless its soft and squishy.  Mash well and set aside.
  • In a kadai, add 2 tsp oil and then the seasonings – Mustard, Jeera, Curry Leaves and then the hing.
  • Now add the chopped onions and saute until they are beautiful golden brown colour.
  • Add the chopped tomatoes, salt, turmeric, vethakuzhambu powder, rasam powder, red chilli powder and allow to saute well until all the water is almost evaporated.
  • Now add the mushy moong dal and toor dal  to the kadai and a little more water and some more salt for the dals added.
  • Swirl on a little bit until its gets to a nice sambar like consistency and garnish with chopped cilantro.
  • Enjoy Hotel style Tomato Sambar with crisp Ragi Dosas or Soft Fluffy Idlis.
Snacks & Tiffin Items

Mixed Vegetable Semiya Upma.

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Mixed Vegetable Semiya Upma.

Mixed Vegetable Semiya Upma is one of my all time favourite dinner options.  Its simple as its the same concept as a simple rice pulav, versatile as I can throw in whatever veggies that I have left in the pantry and vermicelli hardly takes any time to cook. In all, its a simple substitute for rice for making Lemon Semiya Upma, Tomato Semiya Upma etc. This was a mish mash of veggies in the pantry, made steaming hot on a cold weeknight enjoyed with chutney, and chips!!!

INGREDIENTS:

2 Green Chillies Chopped fine.

1 Tsp Chopped Ginger.

1 Tsp Chopped Garlic.

Handful of broken cashews.

1 Medium Onion Chopped fine.

1 Medium Tomato Chopped.

2 Carrots diced fine.

1/2 cup baby corn thawed.

Handful of thawed Sweet Peas.

2 Cups Vermicelli cooked as per instructions and drained on colander.

PREPARATION:

  • Apply a few drops on oil on the cooked vermicelli and keep it aside. This is so that the vermicelli does not stick to each other and become a gooey mass.
  • Microwave all the veggies – Carrots, Beans, peas, corn etc for 3-4 minutes so they are almost half cooked.
  • In a kadai, a spoon of oil and allow to heat up. Add mustard, curry leaves, ginger, garlic, green chillies and allow to crackle for a few minutes.
  • When done, add the chopped onions and saute it well.
  • When the onions have turned a dull brown, add the diced tomatoes and allow it to get mushy and cook through until all the water has disappeared.
  • Add salt, turmeric, the half cooked veggies   and allow a couple of minutes for it to cook through.
  • Now add the cooked vermicelli and mix it well.
  • Add more salt and bring the veggie semiya upma together.
  • Add a drop of ghee, garnish with chopped cilantro and keep it closed until its ready to be served with Cilantro Chutney.

Chutneys / Thogayals & Podis.

Corriander Chutney. (Peanut flavoured corriander leaves chutney)

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Coriander Chutney.

Chutneys and Thogayals are a very important part of our cuisine, and our everyday cooking. The flavour of Idlis is enhanced by serving them with a side of Chutneys, like the Chettinad Tomato Chutney, Coconut Chutney etc. In South India, many people love to order idlis and Dosas, from hotels, more for the pleasure of the accompaniments, rather than the dish itself! I had almost two bunches of Cilantro in  my pantry and I wanted to make a peanut based cilantro chutney, and I turned to Sailu for help…Very creamy chutney there, and very versatile, as I could moderate the consistency based on the main dish. This is because the essence  of the chutney is the roasted peanuts, which offer a bold nutty flavour and a lot of body. I served this amazing chutney with Mixed Vegetable Vermicelli Upma.

INGREDIENTS:

3/4 Bunch Corriander Leaves without stalk.

3 Thai Green Chillies.

3/4 Cup Roasted Peanuts.

2 Inch Piece of Tamarind.

1/4 Tsp Jaggery.

Salt to taste.

PREPARATION:

  • Take a kadai and add a tsp of oil. When it is warm add the slit green chillies and the coriander leaves.
  • Allow them to cook for 2 minutes or so, stirring them on and off and switch off the stove.
  • Soak the tamarind in 3 Tbsp of water and pop in the microwave for 1 minute.
  • This would soften the tamarind considerably.
  • In the mixer add the roasted peanuts, cilantro and chillies from the kadai, salt, jaggery and the tamarind with the soaked water.
  • Give it a quick spin and behold, you have thick CorianderChutney.
  • Adjust the water and make it thick or slightly thin, depending on whether you are serving it withl Pongal,  Adai, Upma, Dosa or Idlis.


Salads/ Recipes for the Calorie Conscious. · Snacks & Tiffin Items

Healthy Low Cal Cracked Wheat & Oats Pongal. (Diabetic Friendly Recipes)

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Healthy Low Cal Cracked Wheat Pongal.

It has been a constant endeavour to enrich the quality of the food we eat, by reducing unwanted fat, cholestrol, calories, and increasing the fibre, protien and nutrients. After reading up about the benefits of Cous Cous , Quinoa , Bulgur Wheat and Cracked Wheat, I have been waiting to experiment by substituting rice with these protien and fibre rich ingredients.

WHAT IS CRACKED WHEAT???

Cracked Wheat  is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces. There are a large number of uses for cracked wheat, and the food makes a popular dietary supplement in many cultures. Many grocery stores carry cracked wheat, which should be stored in a cool dry place until use so that it does not go rancid. If not used within one year, cracked wheat should be discarded.

A similar product, Bulgur wheat, is also made by cracking wheat kernels. Bulgur, however, is made from wheat kernels which are steamed and toasted before cracking, so that they develop a rich, nutty flavor. Bulgur also requires minimal cooking, since it is already partially cooked. Cracked wheat, on the other hand, uses whole raw wheat berries.

Because cracked wheat is made from whole wheat berries, it carries a great deal of nutrition and fiber since it includes the fiber and nutrient rich outer bran  and germ of the wheat. For this reason, it is often added to healthy diets, especially those eaten by people who are concerned about heart health. Other whole cracked grains may be used as well, for variation in flavor and nutrition.

There are a wide range of uses for cracked wheat. Many people use it as a base, like couscous serving vegetables or meats alongside it. It can also be used in grain pilafs, and many recipes for multi-grain pilafs call for cracked wheat, since it is fluffy and flavorful. Many people also include cracked wheat in multi-grain bread,pancakes, upma, dosa , and other grain dishes. The crushed wheat berries may be soaked or partially cooked when they are included in recipes such as bread, to ensure that they are fully cooked when the food is served.

COOKING WITH CRACKED WHEAT:

As with all grains, cracked wheat should be washed before use, to remove residual dirt and other compounds which may have adhered to the wheat during growing, processing, and shipping. The easiest way to do this is to measure the wheat out into a fine grained colander, running water over it and gently stirring it with a spatula or by hand to make sure that each grain is washed. Soaking the washed cracked wheat will also make it cook more quickly.  Cooked cracked wheat can be stored in a snug container under refrigeration for several days for use in salads, pancakes, and other foods.

INGREDIENTS:

Cracked Wheat + Oats + Moong Dal.

1 1/2 Cup Cracked Wheat.

1/2 Cup Old Fashioned Rolled Oats.

3/4 Cup Moong Dal.

6 Cups Water.

2 Tsp Pepper Cummin Powder.

1/2 Cup Finely Grated Carrots. (Optional).

Salt.

Seasoning:

1 Tsp Ghee.

8-9 Whole Black Pepper.

1 Tsp Jeera.

2 Tsp Pepper Jeera Powder.

Handful Cashews.

1 Tsp Jeera.

PREPARATION:

  • Dry roast the cracked wheat on a dry tava until you get the aroma. Set aside on to a cooker vessel.
  • Dry roast the oats also on the tava and grind to a coarse texture. Add to the cracked wheat.
  • Dry roast the moong dal and add to the same vessel.
  • In a seasoning ladle, add a spoon of ghee and when hot, pop in the whole pepper, 2 Tsp finely chopped ginger and curry leaves. When all of them are well fried, add this to the ingredients in the vessel.

Seasonings...
  • Lastly add the finely grated carrots, salt and 6 cups of water.
  • Stir in well and pressure cook for 2 whistles. Allow the  steam to completely vanish and then open the cooker.
  • Take a flat bottomed pan and add 2 spoons of ghee. When melted, add curry leaves, whole black pepper, jeera,  1 tsp pepper jeera powder, 2 tsp grated / chopped ginger and fry for a couple of seconds.
  • Now add the cooked craked wheat + oats + moong mixture to the kadai and mix in well.
  • IF you feel that its hardened up a little, simply add some milk to the kadai so it will loosen up the pongal and make it mushy.
  • Add sufficient salt and the remaining 1 Tsp Pepper jeera powder and mix in well.
  • When the Pongal has come together, add one more spoon of ghee and switch of flame.
  • Keep closed to lock in the flavours and serve Hot with Chettinad Onion Tomato Chutney

HINTS:

  1. Moderate the amount of water depending on the graininess of the Cracked Wheat and the rolled oats. If you use Quick Cooking Oats, it hardly takes any time to cook. If you feel that the water is a little too much, simply let it stand for a few minutes and this will harden up the moong dal. Then proceed to make the Pongal.
  2. If its too thick, simply add milk, as mentioned in the post to loosen it up.

Indo-Chinese Cooking. · Rice Varieties.

Restaurant Style Steamed Vegetable Dumplings/ Dimsum/ Momos – Delicious Indo Chinese Starters!!!

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Steamed Vegetable Momos.

The very first memory if having a steaming hot dimsum was in a restaurant in Bangalore just after I was married. I remember that I really loved the taste of the filling, combined with the soft elastic outer cover, almost stuck with the filling, and dipped in a red fiery sweet sauce in a teeny white ceramic cup, I was transported to heaven. It always strikes me as to why appetizers always taste way better than the main course, and the reason why we only get to sample one or two???  The next time around, it was at Mainland China, Chennai. I remember the plate of steaming hot dumpling served with the fragrant Black Pepper Sauce. This time around I had been craving for this dish as usual and I decided it was really time to try it on my own. It is a slightly labour intensive procedure but the end result is definitely worth the effort. As a starter for a small party or at a dinner for friends, it is better to make the stuffing ahead and simply assemble it before hand. Easier said than done right???

INGREDIENTS FOR OUTER DOUGH:

2 Cups All Purpose Flour/ Maida.

1 Tsp Sesame Oil.

1 Tsp Salt.

Water.

Vegetable Stuffing.

INGREDIENTS FOR FILLING:

( I grated all the veggies in a mini food processor so the filling was very finely chopped. )

1 Cabbage julienned.

1 Carrot grated finely.

1/4 Cup fresh Sweet Corn kernels.

1/8 Cup Shredded Paneer.

6 Garlic Pods chopped finely.

2 Inch Ginger chopped finely.

1 Bunch Spring Onions chopped finely.

1 1/2 Tsp Pepper Powder.

Salt to taste.

3-4 Green Chillies Chopped very fine.

1 Tsp Sesame Oil.

Finely Chopped Cilantro.

PREPARATION:

  • For the outer dough mix all purpose flour, sesame oil, salt and water to make a pliable dough. Keep covered until assembly.
  • To prepare the filling, take a wok and allow to heat. Add the sesame oil and the chopped ginger, garlic and green chillies.
  • Allow a few minutes for the oil to get perfumed with the ingredients in it.
  • Now add the thinly chopped cabbage, carrots and the sweet corn. (I was out of  paneer to I made my dumplings without them.)
  • Optionally you could run the veggies through a food processor and mash them up roughly to get a homogenous mass. I am guessing the guys at Mainland China do that!!!!
  • Allow all the veggies to mix in with each other. They should not be overcooked at this point as they will  anyways getting steamed inside the filling.
  • Add pepper powder and salt and finally the shredded panner. Mix thoroughly.
  • Garnish with finely chopped cilantro.
  • This step alone could be prepared ahead and stored in an air tight container.

ASSEMBLING THE DUMPLINGS/DIMSUMS.

  1. Roll out 4-5 balls with the all purpose flour dough and take out one. Keep the rest covered.
  2. With a rolling pin make in to thin chappatis dusting with the flour.

  1. Using a round cookie cutter or a steel tumbler, cut out rounds from the chappatis.
  2. Flatten and roll out each little circle to make them thin and elastic.
  3. Transfer the  cover on to your left palm and spoon out some of the filling on to the centre.
  5. Use sesame oil to line the inside of the top semi circle of the dumpling.
  6. Use your fingers to pleat and pinch the edges together to form a closed dumpling.If this is too challenging, simply make the dumplings in to “half moons” ( bring the edges together) or “big hugs” ( almost like a kozhakattai.)
  7. As you make each dumpling, transfer them directly to the  idli plates generously brushed with sesame oil and arrange on them neatly so they do NOT stick to each other.Keep these dumplings covered too.
  9. Once you have completed making the little dumplings, steam in medium heat for about 8 minutes.
  10. Switch off and transfer to a casserole and serve HOT with Tomato Sweet & Spicy Dipping Sauce.

HINTS:

  1. Keep the dough and dumplings covered at all times as they dry up very fast, as its the quality of maida to harden with exposure.
  2. While making the fillings, you can also try stretching the little dough circles that you have cut up. If the consistency is  just right, you might be able to make them a little longer just by stretching. Else you can always use the help of the rolling pin.
  3. I served them up in Manchurian Sauce as a gravy side dish with Indo Chinese Fried Rice.