Vegetarian Chow Fun Noodles

In our family everybody loves noodles.So I always google for new noodle recipes.This recipe is adapted from website phamtale.com

The ingredients list is indeed long,but the final dish turned out so delicious and wholesome.

Ingredients:

Flat fresh,rice noodles - 1/2 pound(Actual recipe uses fresh,flat rice noodles,but I substituted dry rice noodles and boiled in water till noodles were slightly soft)

Sesame oil - 1/4 cup
 
Extra  firm tofu - 1 (12-ounce) package
 
Garlic, finely minced - 2 cloves 

Shiitake mushrooms, thinly sliced -2 (I used button mushroom)
 
Baby carrots, sliced - ¼ cup (I used a packet of fancy cut carrots,broccoli and snap peas)
 
Broccoli florets and stems, cut into small pieces-1 cup
 
Palm sugar, freshly grated (or light brown sugar) - 1 tablespoon
 
Ginger garlic paste (see tips) - 1 tablespoon
 
Chili garlic sauce - 2 teaspoons
 
Black bean sauce - 1 teaspoon
 
Vegetarian mushroom flavored stir-fry sauce - 2 tablespoons
 
Dark soy sauce - 1/3 cup

Yellow onion, cut into thin wedges - 1

Salt - to taste
 
Black pepper, freshly ground - ½ teaspoon
 
Cilantro leaves, chopped - ¼ cup

Method:

In a wok,heat oil.Shallow fry the tofu till lightly brown and drain in paper towel.

In the same wok,heat 4 tablespoons of oil and add garlic and cook until fragrant, then add the onions, ginger garlic paste and carrots. Stir fry until they are slightly translucent, then add the broccoli. 

Drizzle with about ¼ cup water. Stir fry for about 2-3 minutes. Add the mushrooms. Season with salt. 

Toss well. Add the tofu, palm sugar, vegetarian mushroom flavored stir-fry sauce, chili garlic sauce and black bean sauce.

 Finish with the noodles and cilantro. Drizzle with soy sauce

Stir well and allow the noodles to soften for about 2 minutes. Transfer to a platter. 

Drizzle with a dash of sesame oil.

Garnish with more cilantro.

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Microwave Carrot Halwa

Happy Navrathri to all readers!!Hope you are enjoying with your family and friends,indulging in sundal:-)

I made this super easy carrot halwa in microwave for the first day of navrathri and it contains less fat than the original stove top version.I adapted this recipe from Tarla dalal's carrot halwa(stove top recipe)

Ingredients:

Grated carrot - 1 1/2 cups

Milk powder - 4 TB Sp

Sugar - 4 Tbsp

Ghee - 2 Tbsp

Cardamom powder - 1tsp

Cashew nut for garnishing

Method:

Mix carrot and ghee and microwave for 8 minutes by covering with a lid.

Grated carrots will become soft and cooked.

Add the milk powder,sugar ,stir and microwave for 5 minutes.

At the last minute of the cooking time add the cardamom powder and mix.

At the end of 5 minutes it would have attained a halwa consistency.

Garnish with cashewnuts.

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Choco Carrot Loaf

Nowadays I spend more time on Pinterest!!I get sucked in there for a long time even more than facebook.I had pinned this recipe onto my boards long time ago.Actually I have a lot of recipes pinned to be tried.

Finally made up my mind to bake this when my son asked me to bake a chocolate cake.I didnt want to bake a simple plain chocolate cake.I wanted a veggie or fruit as one of the main ingredinets in addition to the chocolate.So I googled up and found this recipe here.It sounded healthy and it was moist and delicious.

Thanks Rita of Mochachocolata!!

Ingredients:

Allpurpose flour - 1 cup

Baking Powder - 1 tsp

Baking Soda - 1tsp

Sugar -3/4  cup

Unsweetened Cocoa Powder -1/4 cup and 2 Tbsp

Cinnamon Powder - 1tsp

Salt - a pinch

Vegetable oil -1/2 cup and 1 tbsp

Vanilla extract - 1 tsp

Grated Carrot - 1 1/2 cup about 3 medium

Eggs - 2

Handful of semisweet chocolate chips -didnt use because I didnt have any.

Method :

Preheat oven to 350F, lightly grease a  loaf pan. Place eggs, sugar and vanilla in a mixing bowl.

 Mix flour, baking soda, baking powder, salt, and cocoa powder in another bowl. Beat eggs, sugar and vanilla mixture until pale, add flour mix and beat until well mixed, add grated carrots, mix well.

If using chocolate chips fold in the batter.

 Pour the batter into a loaf pan bake for about 30-40 minutes or until a toothpick inserted in the middle comes out clean.Mine was done in 50 minutes.

 Let cool in the oven for 10 minutes, and turn onto a wire rack to cool completely

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Poondu / Garlic Kuzhambu

I never miss Menu rani's Arusuvai neram in JayaTv..This was featured in her one of her shows last month.We have a family recipe of Poondu Kuzhambu,but this was slightly different from what we make.So just thought of trying this for lunch.It tasted great with plain rice.

Ingredients:

Roast the following in 2tsp of oil and grind it into a smooth paste:-

Coriander Seeds -2 tbsp


Garlic pods - 4

Whole black pepper -1 tsp

Dry red chillies -6

Black gram/Urad dal -  1tsp

Curry leaves - a handful

  
Other ingredients:

Garlic cloves - 6

Shallots - 6

Cumin seeds - 1tsp

Mustard seeds - 1 tsp

Turmeric powder - 1/2 tsp

Tamarind - lemon sized

Salt to taste

Sesame oil - 5 tbsp

Method:

Soak the tamarind in water and extract about 2 cups.

Heat the oil in a pan.When hot add the mustard seeds.When it splutters,add the cumin seeds.

Then add the garlic and saute for 2 minutes.Now add the shallots and saute till translucent.

Now add the turmeric powder and then add the thick extract.When it starts boiling,simmer  for about 5 minutes till raw smell goes off.

Now add the paste,required amount of salt,stir well and simmer for another 5 minutes till the kuzhambu becomes thick.

Garnish with curry leaves.

Serve with rice.

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Chettinad Vegetable Curry

Ive been blogging soooo many baking recipes of late and I realised that my blog needs more south Indian recipes.So I decided  to publish this post which was in my draft for about 2 months.This recipe is authentic chettinad recipe.It is from Tarla dalal's "Popular Restaurant Gravies"book.This book has all the copycat restaurant gravy recipes.If you like making restaurant-like gravies,go on and buy this book.

First basic chettinad paste should be made.It can be made before hand and can stored in freezer.If doing so.avoid adding coconut and while the subzi is being made add coconut milk at the end.

Ingredients for the paste:

Poppy seeds- 2 TBsp

Cashew nuts - 1 Tbsp

Cumin seeds - 1 Tbsp

Fennel seeds - 1 tsp

Coriander seeds - 1 tsp

Dry red chillies  - 2

Cloves - 3

Cardamom - 3

Cinnamon - 2 inch

Grated coconut - 1/2 cup

Salt to taste

Oil - 2tbsp

Method for making the paste:

Combine the poppy seeds and cashew nut and soak in warm water for 10 minutes.drain and keep aside.

Heat oil in a pan and add cumin seeds and fennel.

When they crackle add the coriander seeds,red chillies,cardamom,cinnamon,cloves and coconut and mix well and saute in a medium flame till you can smell a nice aroma.Allow it to cool.

Mix with 1/4 cup of water,salt,poppy seeds and cashewnut and grind into a smooth paste.


For the curry:

Chopped and boiled mixed vegetables - 2 cups (a combination of carrots,cauliflower,beans,capsicum)

Onion - 1 chopped

Tomato - 2 chopped

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Oil - 4 tbsp

Milk - 1/4 cup

Salt to taste

Prepared chettinad paste as required

Method:

Heat oil in a pan.When hot,add the onions and saute till translucent.Now add turmeric powder,chilli powder and saute for 1 min.

Now add tomatoes and saute till tomatoes become mushy and oil seperates.

Then add the paste and saute.Now add the vegetables and little bit of water and allow it to boil for 3 minutes in a medium flame.

Finally add milk and salt and simmer for 5 minutes stirring occasionally.

Serve with steamed rice or roti.

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Microwave Potato chips

I couldn't believe that Microwave potato chips would be crunchy and crispy like those made in deep fryer till I tried making this at home.I followed the recipe featured in eating well.com.It was super easy and quick to make and healthier too.

Ingredients:

Yukon potatoes - 2 washed and scrubbed.
Cut them into thin slices.

Olive oil - 3tbsp

Salt to taste

Method:

In a bowl add some olive oil and salt and mix well.Toss the slices and mix well.Arrange the sliced potatoes on a greased  microwave safe dinner plate without overlapping.

Microwave on high power for 2 to 3 minutes.When the edges start to brown flip them and microwave again for 2 minutes or till they become crispy and slightly brown.

Take care not to scorch them.

Transfer them into another plate and allow to cool them completely.

Serve with any dip of your choice

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Cauliflower Fusili Puttanesca

I can have pasta for any meal.This simple pasta dish was made by my DH.It was adapted from the recipe featured in Real Simple Magazine.

Ingredients:

Penne pasta - 3/4 pound We used tricolor fusili pasta

Chili flakes - 2tsp

Pepper powder - 2tsp

Garlic - 2tbsp minced

Capers - 2 tbsp

Kalamata olives(pitted) - 1/4 cup

Cauliflower - 1 medium separate into small florets

Tomato - 2 chopped

Parsley - 2 tbsp

Grated Parmesan - for sprinkling on the top(optional)

Kosher salt - as required

olive oil - 5tbsp

Method:

Boil pasta in sufficient amount of water till Al dente.

Heat oil in a pan.When hot,add the garlic and saute for 2 minutes.

Now add the cauliflower florets and saute till it gets cooked but still crunchy.

Then add the olives,capers and tomato and saute till tomato becomes mushy.

Now add the chili flakes,required amount of salt.

Finally add the pasta and cook for about 2 minutes.

Then add the parsley and grated Parmesan on the top.

Serve hot.

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Carrot and Pineapple Loaf

I usually bake  on Friday evenings or Saturday afternoons.Iam really into healthy baking these days.This loaf has no butter and is loaded with healthy carrots,walnuts and the pineapple gives a tropical touch.

Recipe source:Adapted from Blissful Baker ,Sugar Duchess originally from the book"The taste of home baking".I tweaked the recipe to make it even more healthier by substituting a part of all purpose flour with wheat flour.

Ingredients:

All purpose flour - 3/4 cup

Wheat flour - 3/4 cup

Baking soda - 1/2 tsp

Salt-1/4 tsp

Sugar-2/3 cup

Freshly ground cinnamon -1/4 tsp(1/2 tsp in the original recipe)

Freshly ground cardamom- 1/2 tsp not in the original recipe

Corn oil or vegetable oil -1/2 cup

Whole Egg - 1

Egg white- 1(i omitted this)

Grated carrot - 2 medium

Crushed pineapple - 3/4 of 8 oz can drained (After tasting a slice I felt that shoud have added the whole can)

Vanilla essence - 1 tsp

toasted and chopped pecans - 1/2 cup(I substituted walnuts)

Method: 

1. Preheat oven to 350 degrees F and line  a 8×4 inch loaf pan with parchment paper,makes life lot more easier.

2. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, cardamom and salt.

3. In a separate bowl, lightly beat the egg . Add carrots, oil, pineapple, and vanilla. Mix thoroughly.

4. Pour wet ingredients into dry ingredients and stir until just combined. The batter will be very thick. Fold in walnuts.

5. Scrape batter into prepared loaf pan and bake in preheated oven for 50-60 minutes, or until toothpick inserted in center of loaf comes out clean.Mine took almost 1 hour 10 minutes to bake.

Cool for 10 minutes on a wire rack, then remove from pan and cool completely on wire rack.

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Subz Shahjahani

Subz Shajahani is a rich,creamy and an aromatic side dish of the Mughlai cuisine.Mughlai cuisine is known for the unique usage of ground spices.The spices are usually fried in little bit of ghee or oil,powdered and then added .No wonder this cuisine is popular in the restaurants.Ive adapted this recipe from Tarla Dalal's website.

Ingredients:

For the paste:

Grated fresh coconut - 4 Tbsp

Cashewnuts - a handful

Cinnamon - 1 inch piece

Cloves - 3

Cardamom - 2

Bayleaf - 2

Ghee - 2 tsp
Combine cahsew nuts,coconut,bayleaf,cinnamon and cloves in a mixie and grind into a smoothe paste.

Other ingredients:

Boiled mixed vegetables - 2 cups(a combination of carrot,beans,peas,potato)

Cumin seeds - 1tsp

Chopped onion - 1 cup


Finely  chopped ginger - 1tsp

Finely chopped garlic - 2 tsp


Chilli powder - 2 tsp

Kitchen king masala - 1 tsp

Curd - 2Tbsp

Milk - 1/2 cup

Oil - 4 tbsp

Salt to taste


Method:

Heat oil in a pan.When hot add the cumin seeds.When they splutter add the ginger and garlic.Saute for few seconds.Then add the chopped onions and saute for few minutes.

Add the chilli powder,kitchen king masala,boiled vegetables,curd and mix well.


Finally add the milk,prepared paste,1/4 cup of water and cook for 4 to 5 minutes.Serve hot with roti or rice.

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Baked Kale Chips

Its been a long time since  I logged on to my blogger account.I was busy with my kids especially my little one.

I tried so many new recipes and even managed to take pictures of them.But really couldn't find time to draft them.And finally here Iam with my easy,guilt-free,nutritious kale chips.

If you are addicted to potato chips(like me)you should definitely try making these which are a healthy alternative to fat laden chips.

Ingredients:

Kale - 1 bunch

Extra virgin olive oil - 4tbsp and for spraying the trays

Salt - to taste

Chili powder - according to your spice level


Method:

Pre-heat the oven to 350 deg F.Wash the kale leaves and pat them dry with paper towels.

Rip the kale leaves into bite sized pieces.Mix salt,chillipowder and oil with the kale leaves and arrange them on a greased tray.

Bake them for about 10 to 12 minutes.Rotate the tray after 5 minutes and toss them.

They are done when they are slightly brown in color and crispy.

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Carrot and Zucchini Muffins

This is a healthy breakfast muffin which contains loads of veggies and very less amount of fat.

Ive adapted this recipe from King Arthur's flour blog.

Ingredients:

All purpose flour - 2 cups

Baking powder - 2 tsp

Salt - 1/4 tsp

Vegetable oil - 1/4 cup

Sugar - 1 cup

Cardamom powder - 1tsp(or you can use cinnamon powder)

Eggs - 2

Grated Zucchini - 1 cup

Grated Carrot - 1 cup

Chopped walnuts - 1/2 cup(optional)

Method:

Preheat the oven to 370deg F.

Line the muffin pan with liners.

In a bowl,mix the sugar,oil and eggs and beat well.Add the grated vegetables and cardamom powder.Then add the chopped walnuts.

In another bowl,mix the flour,salt,baking powder.Add the dry ingredients into the wet ingredients and fold till incorporated.

Divide the mixture into the muffin liners.Bake for 17 to 20 minutes.Insert a toothpick into the muffin and if it comes out clean,remove from the oven.

Let it cool for about 10 minutes.

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Palak Tuvar Dal/Spinach with split pigeon pea

This is a mildly spiced dish which contains no onion or garlic.

Recipe Courtesy:Tarla Dalal

Ingredients:


Spinach - 2 cups washed thoroughly and chopped

Boiled toor dal - 1/2 cup

Ginger - 2 tsp grated

Turmeric - 1/4 tsp

Green chillies - 2 chopped

Dry red chillies - 2 broken

Bay leaf - 2

Cloves - 3

Cumin seeds - 1tsp

Asafoetida - a pinch

Salt to taste

Oil  - 1 tsp

Procedure:


Pressure cook spinach in 3 cups of water along with toor dal,ginger,green chillies,turmeric,and required amount of salt for 3 whistles.

In a pan heat the oil.When hot,add cumin seeds.When it splutters,add bay leaf,cloves,broken red chillies and asafoetida.

Add the tempering to the spinach/dal mixture and simmer for 5 minutes.

Serve with plain rice or roti.

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Mili Jhuli Subzi/Mixed vegetables in spicy gravy

When I found this recipe in the newsletter of Tarla Dalal,I was so sure that Iam gonna try this.It is  a combination of vegetables in a spicy gravy.The spices are not store bought,but freshly ground.That tempted me to give it a try.This is a real comfort food for the harsh wintry nights.

Ingredients:


Boiled mixed vegetables - 2 cups(carrots,potatoes,beans,peas,baby corn,cauliflower)

Paneer - 1/2 cup cubed or tofu

Tomatoes - 2 medium chopped into small pieces

Corn flour - 1/2 tsp mixed with 2Tbsp of milk

Salt to taste

Oil - 4 tbsp

To be ground into a paste:

Onion - 1 medium

Thick Poha - 2 tablespoon Soak in water for 5 minutes.Drain and then grind with other ingredients

Coriander seeds - 4tsp

Black pepper - 5 or 6

Cumin seeds - 2tsp

Dry red chillies - 5

Poppy seeds - 1tsp

Cloves - 2

Cinnamon - 2 inch piece

Garlic - 2 or 3 pods

Ginger - 2tsp grated

Method:

Heat oil in a skillet.When hot,add the ground paste and saute till raw smell goes off.

Add the chopped tomatoes and saute till the tomatoes are pulpy.

Then add the boiled vegetables,paneer,required amount of salt and 1/2 cup of water.Simmer for 2 minutes.

Now add cornflour mixed with water and simmer for another 5 minutes.

Serve hot with roti.

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Pasta Primavera

Primavera means "season of spring" in Italian.This dish usually is packed with vegetables which are available in spring.But any vegetable can be added to the pasta.The vegetables should not become  soggy but should retain the crispy texture while cooking.There are so many versions of this recipe.A common recipe uses heavy cream and butter.Since I wanted it be light and healthy,I skipped adding those.

This is my kid's favorite lunch box dish.

Ingredients:


Rotini Pasta - 1 pound

Tomatoes - 1

Zucchini - 1 sliced

Carrots - 2   cut into 1 inch pieces

Broccoli  florets - 8

Onion - 1 chopped

Garlic - 3 pods minced

Green bell pepper - cut into thin strips

Marinara Sauce - 1 cup

Oil - 4 Tbsp

Pepper powder - 2 tsp

Salt to taste

Grated Parmesan cheese - 2 tbsp optional

Even vegetables like peas,eggplant can be added.

Method:


Bring a large pot of salted water to boil.Add the pasta and and cook for 10 to 12 minutes or until al dente.
Drain them in a colander.

Heat oil in a pan and add the garlic.Then add the onion and saute till translucent.

Then add the green pepper,zucchini,carrot and saute for 5 minutes.

Now add the pepper powder.Add the marinara sauce and 1/2 cup of water and allow it to boil for 2 minutes.

Now add the pasta ,required amount of salt.

Sprinkle  Parmesan cheese if you prefer.

Serve hot .

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Spicy Oven Fries

These are the healthier version of french fries because they are baked and not fried.It can be served as a side or a snack.

Ingredients :

Yellow potatoes - 3(Peel the skin and cut into cubes or cut into long strips.You can leave the skin on  if you wish)

Oil - 2tbsp

Salt to taste

Chili flakes /Chili powder - 1 tsp

Kitchen king masala - 1/2 tsp(optional)You can even use garam masala or Italian seasoning .

Procedure:

Preheat the oven to 425 deg F.

In a medium bowl pour the oil.Toss the potato cubes,salt,chili flakes,Kitchen king masala  and mix well.

In a cookie sheet,spray non-stick cooking spray and arrange the potatoes taking care not to overcrowd them.

Bake them for 15 minutes and then turn the potato cubes and bake for about 10 minutes.The potatoes will be light brown on the outside and soft on the inside when done.

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Mushroom Capsicum Masala

This is the easiest ever side dish that anyone can make.I love to prepare easy-peasy stir fries like this when Iam too lazy to cook.

Ingredients:

Button Mushrooms - 200 grams stalks removed and quartered

Capsicum - 1

Onion - 2 roughly chopped

Tomato - 1 chopped

ginger garlic paste - 1tsp

Turmeric powder - 1/4 tsp

Coriander Powder - 1 tsp

Garam Masala - 1/2 tsp

Green chillies - 2 slit lengthwise

Salt to taste

Coriander leaves for garnishing

Oil - 2tbsp

Method :

Heat oil in a  pan.When hot add the chopped onions and saute till slightly brown.Add the ginger garlic paste and fry till raw smell goes off.

Then add the chopped tomato and saute till they become mushy.Now add the turmeric powder,coriander powder,and salt.

Then add the capsicum and saute till they are slightly cooked but still crunchy.Now add the quartered mushrooms and saute on high heat for 5 minutes.Then on medium heat,allow them to cook with a lid on for about 8 minutes

Finally add garam masala and check for salt and saute for 2 minutes.

Garnish with coriander leaves.

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Vegetable Korma

 

Vegetable Korma is a spicy and creamy gravy of mixed vegetables.I am sure everyone would have their own version of preparing kurma.

Here is another interesting version.I found this recipe in Dheeraj Paul's Indian Menu Planner Book.The speciality about this recipe is, it uses homemade freshly ground spice powder instead of whole spices which are normally used for seasoning.No garlic is used.Still I found no difference at all and the aroma was heavenly

Pardon me for the hazy picture.It was shot at night.It would have been better if my korma was basking in the sun:).Anyways here's the recipe.

Ingredients:

Butter - 2 Tbsp

Cumin seeds - 2tsp

Pressure cook the following for 1 whistle.

Beans - 6 snapped at ends and chopped into 2 inch pieces

Carrot - 2 peeled and diced  into big chunks

Potatoes - 1 peeled and diced into big chunks

Peas - 1/2 cup frozen

Tomato - 1 big quartered

Bay leaf - 2

For the paste:

Blend the following to a smooth paste

Onions - 2 roughly chopped

Ginger - 2 inch piece

Coriander leaves - a handful

Coconut -  4 tbsp grated

Green chillies - 2 chopped

Turmeric Powder - 1/4 tsp

For the spice powder:

On a hot griddle dry roast the following ingredients one by one and grind it into a fine powder.You can double the quantity and store it in airtight box and use it for other gravy or even in biriyani.

Cardamom - 2

poppy seeds -2tsp

Cinnamon-2 inch piece

Cloves - 2

Star Anise -2

Fennel seeds- 1tsp

Method:

Heat butter / oil in a tava.When hot,add cumin seeds.

When they splutter,add the ground paste.Saute till raw smell goes off.

Then add the boiled vegetables along with a little bit of water in which the vegetables were cooked.Simmer for about 5 minutes.

Then add the spice powder and allow it to boil for 2 minutes.

Serve with rotis/rice.

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Kadai Vegetables

This recipe is adapted from Mallika badrinath's recipe..Iam  a great fan of her recipes.I have a lmost all of her cookbooks.Actually this recipe calls for paneer and babycorn..Since i didnt have babycorn,I omitted it and I substituted shallow fried extra-firm tofu instead of fried paneer.Good news is that it contains no garlic.So my dh liked it a lot!!

Ingredients:

A cup of diced and boiled mixed vegetables (carrot,beans,cauliflower,peas and potato)

Capsicum - 1

Tomatoes - 1

Turmeric powder - 1/4 tsp

Green chillies - 4

Shallow fried Tofu - 1/2 block

Garam Masala - 1 tsp

Cumin seeds - 1/2 tsp

Coriander powder - 1 tsp

Oil - 4tbsp

Salt to taste

Coriander leaves for garnishing

Fry the following in 2tsp of oil and grind it into a smooth paste:

Onion - 1

Tomatoes - 1

Cashew nuts - 5

Method:

Heat oil in  a pan.Add the cumin seeds.when they splutter add, the tomatoes, capsicum,green chillies  and saute for 2 minutes.

Add the boiled vegetables,turmeric powder and coriander powder.

Then add the paste,garam masala,tofu and required amount of salt.

Add 1/2 cup of water and simmer for about 2 minutes.

Garnish with coriander leaves.

Serve with roti,naan  or pulao.

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Vegetable Kolhapuri

Vegetable Kolhapuri is a dish from Kolhapur,Maharashtra.

This recipe is Tarla Dalal's.

Ingredients:

Mixed boiled vegetables (carrots, cauliflower, French beans, green peas) - 2 cups

Onions, finely chopped - 1 cup

Tomatoes, finely chopped - ½ cup

Garam masala - 1 ½ teaspoons

Cumin seeds - 1 teaspoon

Oil - 2 tablespoons

salt to taste

Chopped coriander leaves for garnishing


To be ground into a paste:

Desiccated coconut - ¼ cup

Dry red chillies - 3(adjust according to your spicelevel)

Garlic - 2

Ginger - 1 inch piece

Khus-khus (poppy seeds) - 1 tablespoon

Sesame seeds (til) - 1 tablespoon

Coriander seeds - 1 teaspoon

 
Method:

Heat the oil, add the cumin seeds.When they splutter add onions and cook till the onions turn golden brown in colour.

Add the ground paste and tomatoes and cook till the oil separates.

Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.

Serve hot garnished with coriander.

It is  a good accompaniment for rice,chapathi or puri.

Printable Recipe

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Set Dosa and Sagu

Set Dosa is a speciality of Karnataka.It is usually smaller in size than the regular dosa and is served in a set of 2 or 3.The ideal side dish is sagu.

Ingredients for Set Dosa:

Raw rice - 2 cups

Poha/Aval - 1/4 cup

Urad dal - 4 tbsp

Curd- 1/2 cup

Salt to taste.

Method:

Soak the raw rice along with Urad dal in water for 4hrs.

Soak the poha in curd for about 1 hour.

Grind the rice along with urad dal.Grind the poha with curd separately.

Mix both well and add required amount of salt.

Allow it to ferment it overnight.

Heat a nonstick pan.Pour 2 ladles of batter and spread it into smaller circles than regular dosa.It will be thicker than the regular ones.Drizzle oil around the dosa.Cook on only 1 side.Don't flip the dosas.Cover with a lid for sometime and cook till the side which is down is slightly brown.

Ingredients for Sagu:

Combination of vegetables like potato,carrot,chow-chow(chayote squash),cabbage,beans - 2 cups

Tomato - 1

Onion - 2

Green chillies - 4

Grated coconut - 1 /2 cup

Poppy seeds - 2 tsp

Fried gram dal/Pottu kadalai - 2 tbsp

Ginger - 2 inch piece

Cinnamon - 1 inch

Cloves - 2

Mustard seeds - 1 tsp

Oil for tempering

Method:

Pressure cook all the vegetables until soft.

In a pan heat 2 tbsp of oil.when it is hot add the cinnamon,cloves and ginger and saute till a nice aroma comes.Then add the finely chopped onion and green chillies and saute till the onions turn translucent.

Grind the sauteed ingredients along with coconut,fried gram dhal and poppy seeds into a fine paste.

Heat oil in a pan.Add the mustard seeds.When they splutter add the tomatoes and saute till they become mushy.

Then add the pressure cooked vegetables and the ground paste,required amount of salt and 1/4 cup of water.Allow it to boil for sometime.When they become thick,switch of the stove.

Serve with set dosas.

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