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Wednesday, December 17, 2014

masala-peanut-chaat-recipe
I tasted this masala peanut chaat first at Kulu at the place we stayed. Vj introduced this dish to me and i loved it the very first time I ate. Then during  that stay we ordered that several times. After that I had no chance of tasting it in any other restaurants. Recently, when we went for shopping at Expo, we stopped for snacking at Indian Curry House restaurant there. I was surprised and excited to see this masala peanuts chaat in their menu. So I happily ordered and had. Though it didn’t match the taste we had at Kulu, it was quite delicious. So I immediately added it to my To try list. So today, I thought I will make it for post. And I have tried this two times before this, but something went wrong and became soggy. But this time, it came out perfect!  The one we had at Kulu was deep brown in colour, no idea how it was like that, but the one I had in Indian curry house here in Singapore was same like mine.
masala-peanuts-chaat

Peanut chaat recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 5 mins    Serves: 2

Ingredients


Roasted peanuts*  1 cup 
Onion  1 
Tomato  1 
Chopped coriander leaves  1/4 cup 
Lemon  1/2 
Red chilli powder  1 tsp 
Chaat masala  1 tsp 
Oil  2 tsp 


      How to roast peanuts 

      Stove top : Heat a kadai, dry roast peanuts in low flame. Do it slowly to avoid burning and to ensure even roasting. 

      Oven : Pre heat oven at 180 deg C. Spread peanuts in a oven proof tray. Bake for 7 mins first. Stir it and again bake for 4-5 minutes or until the peanuts turns slightly dull in colour. After roasting, the peanuts should be cooled down completely before using in this recipe.

Method

  1. Chop onion finely, deseed tomato and chop it finely as well. Keep the ingredients ready. heat kadai, add oil, when the oil is hot, put off the flame. Add red chilli powder and chaat masala powder.
  2. 1-chop
  3. Immediately add the peanuts and toss well. Do not let it get burnt. Transfer to a mixing bowl and add onion, tomato, coriander and squeeze lemon.
  4. 2-toss-mix
  5. Mix well and add more chaat masala as needed to balance salt. Mix well and serve immediately.
  6. 3-mix

Notes

    • You can use store bought roasted peanuts too. It can be with or without skin. I prefer with skin.
    • You can add chopped raw mangoes to this. But its optional.
    • Red chilli powder and chaat masala powder has to be adjusted according to one’s individual taste.

Always sever immediately. Otherwise it will become soggy. Best evening snack, packed with protein!
crispy-masala-peanut-chaat

Masala peanut chaat recipe | Peanut chaat recipe

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Monday, December 15, 2014

  crispy-potato-corn-toast
Last week Vj took off from his regular office routine as he worked over past few weekends. Then we went for a small shopping at IKEA and later went out for lunch to Mayura at Siglap. I have been there 2 times before. This time we went there after a long time. And they had this Crispy corn triangles as newly introduced starter and recommended the same. So we tried it as it sounded interesting. Then realised it was nothing but toast with corn and mashed potato over it. I loved it except the fact it was too oily. And wanted to try at home too. It was slightly different from what I made, but sure I got it equally deliciousLove Struck. The one we had there was having a gooey topping that’s the main thing I could see, otherwise its same. Vj told they must have used cheese, but I didn’t use as this by itself was too yummy! This is a great snack after kids are back from school, now being holidays here in Singapore, with Aj at home, I have tough time giving him evening snacks, so thought this is perfect time to try this out. Its so simple, easy to make and has all kids favorite things in it. Try it out, even you and  your family would love it.
corn-potato-toast

Corn potato toast recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 6

Ingredients


Bread slices  6 
Potato  2 
Corn  1/2 cup 
Black pepper powder  1/4 tsp 
Chopped coriander leaves  2 tblsp 
Salt  As needed 
Olive oil  1/4 cup 
Butter  2 tsp 

 

Method

  1. Pressure cook corn and potato for 3-4 whistles with little water. Mash potatoes well and add coriander leaves, corn, black pepper powder, salt to it.
  2. 1-cook
  3. Mix well. Pre heat oven at 180 deg C. Trim the sides of the bread. Cut diagonally to make it into triangles.
  4. 2-cut
  5. Spoon the prepared potato corn mix 1 tblsp over each triangle. Drizzle olive oil generously in the baking try (I lined it with aluminium foil) and arrange the bread slices over it. Drizzle more olive oil over the slices.
  6. 3-top
  7. Once oven is preheated to the set temperature, bake it for 12-14 mins or until the bread slices starts turning golden and crisp.
  8. 4-toast

Notes

    • You can very well make this over stove top too, just shallow fry these as you do cutlets. That is, the bottom of the bread should get fried crispy.
    • Instead of pepper powder, you can use de seeded chopped green chillies in place of it.
    • You can mix a tsp of lemon juice in the potato corn mixture.
    • You can mix 2 tblsp grated cheese too in the mixture, but do not add more than that.
    • Oil should be generously used, otherwise it will be too dry.
    • The potato corn mix must be gooey, if too dry, add a tblsp of warm milk.
    • Olive oil is better than other oils, so you can generously use it without guilt.
    • If you are making for kids and do not count on calories, you can use butter generously too. In that case, butter the bread.

When the toast is done, just smear it with softened butter and serve immediately with tomato sauce or even as such it is good to have.
potato-corn-toast

Crispy corn potato toast | Easy bread recipes

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Friday, December 12, 2014

Tindora-rice       
I like Tindora/ Kovakkai (Ivy gourd), so wanted to try this rice for long time. I buy it rarely as no one lkes it at home. So far I have made kovakkai stir fry only twice. This time also I wanted to make stir fry only for me but saw this interesting recipe in Facebook page of Bhairavi naturals. Since I wanted to make use of the kodo millet I have got, I tried this with kodo millet. You can make the same with regular rice too as I have given in the below picture, but thought using this organic millets are healthier option, so made with varagu (Kodo millet). It is similar to vaangi bhat, but this masala powder was bit different from what I have, so happily tried this variation. It turned out so flavorful and tasty.
ivy-gourd-rice

Tindora rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 4

Ingredients


Ivy gourd (Kovakkai/ Tindora)  15 
Kodo millet or regular rice  1 cup 
Lemon juice  2 tsp 
Coriander leaves, chopped  2 tblsp 
Sesame oil  2 tblsp 
Salt  As needed 

 

To roast & powder

Oil 1 tsp
Red chillies 6
Channa dal 1 tblsp
Urad dal 1 tsp
Coriander seeds 1 tsp
Black Pepper 1 tsp
Sesame seeds 1 tsp
Grated coconut 2 tblsp

 

To temper

Oil 2 tsp
Mustard 1 tsp
Jeera 2 tsp
Curry leaves 1 sprig

Method

  1. Pressure cook rice / millet with 1 & 1/2 cups of water. If rice soak for 30 mins prior cooking. Pressure cook for 3 whistles in medium flame. Cool down with sesame oil, little salt sprinkled over.
  2. Heat a kadai with oil and first roast the items given under ‘To roast & powder’ . Add coconut lastly after all the other ingredients gets roasted.1-roast
  3. Cool down to powder it.2-powder 
  4. Slit cut each tindora into 4 strips.  Temper the items given under ‘To temper’ table. Add tindora, little salt, turmeric and fry in low flame for 5 minutes or until it starts turning golden here and there.3-temper 
  5. Add a cup of water and let the tindora gets cooked and lastly add the masala powder.4-saute 
  6. Cook in medium flame until oil separates. Squeeze the lemon juice and add coriander leaves.5-cook 
  7. The mix should be like a thick shiny paste. Fluff the cooled rice well.6-cooked
  8. Add to the cooked rice, mix well.7-mix 

Notes

    • The millet will look sticky when you open the cooker, but as it cools down, it will turn fluffy.

Just serve with fryums and it tastes great!

tindora-rice-recipe

Tindora rice (Ivy gourd rice)

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Wednesday, December 10, 2014

torai-ki-sabji
I have a south Indian ridge gourd gravy for rice, but this one is totally different from that. This is ridge gourd gravy for chapati or rice but north Indian recipe. The recipe was shared by my friend Sangeeta, it is so very simple recipe wise. Simple ingredients. I loved this with roti a lot today. I will sure make this often just for myself as I have no idea how much Aj and Vj would love this. Only work in this is to peel off the skin and chop. You can do this ahead and the sabji will be ready easily. In Singapore wet markets, I have seen them selling peeled ridge gourd, you can try that too, if you live here.
luffa-recipe-curry 

Ridge gourd sabji recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner side dish
Prep Time: 20 mins    |  Cook time: 20 mins    Serves: 3

Ingredients


Ridge gourd  2 
Onion  2 
Tomato  2, large 
Red chilli powder  1 & 1/2 tsp 
Garam masala powder  3/4 tsp 
Turmeric powder  1/4 tsp 
Kasoori methi  A generous pinch 
Salt  As needed 
Coriander leaves, chopped  3 tblsp 
Oil  2 tblsp 


Method

  1. Peel off the skin of the ridge gourd and chop into small pieces.
  2. 2-chop
  3. Puree the tomato and keep aside. Chop onion finely as well.1-puree
  4. In a kadai, add oil, fry onion till golden in colour.3-fry
  5. Add pureed tomato, red chilli powder, turmeric, salt, kasoori methi and fry in medium flame, until oil separates. Cover while frying as it might splutter. Say 4- 5 minutes.4-fry
  6. Add chopped ridge gourd. Mix well.5-add
  7. Cook covered for 6 minutes in medium flame in between mixing once.6-cook
  8. Add garam masala powder and 1/2 cup water. Cook for further 8 minutes or until the vegetable gets cooked soft and blends well with the masala. Garnish with the coriander leaves.7-cook

Notes

    • I used 2 long ridge gourds for this.
    • The consistency is in slightly gravy side. Ridge gourd leaves water by itself, so 1/2 cup water is enough.
    • After adding water, you can cook covered for half the time and later simmer open.
    • Add red chilli powder as mentioned and Salt the gravy properly as ridge gourd is bland in taste.

Goes well with roti or rice – my friend told it goes well with yellow rice (Dal and rice cooked along with turmeric)
ridge-gourd-sabji

Ridge gourd sabji | Turai ki sabji | Luffa recipes

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Tuesday, December 9, 2014

broccoli-soup-recipe
As I have mentioned in my previous posts, I am not a big fan of broccoli. The best I like with broccoli is broccoli paratha. Also I am a lazy person when it comes to making soups. It may be coz I am not a big fan of it. And I have to admit that I cheat a lot in eating my meals. I love junk food and what ever is not healthySad. From childhood I used to be a poor eater, cry to eat fruits and veggies. But mom wont let me go as such, she will make me eat and let me cryWinking. After marriage, coming here to Singapore, there’s no one to question me. My world my own rules, so I started eating junk food, skip my breakfast, eat carbs alone, for lunch as well as dinner, never eat veggies other than brinjal and that too I make once in a while only. Fruits, same story.
easy-broccoli-soup
For past 2 years I have been thinking seriously that I should change as I am growing old, time to take care of health. Seeing my mom and MIL, I will be thinking how I will be at their age, will I be able to do works as they do. Definitely noStriaght Face, now itself getting tired often and painful when we do little hardwork. May be its the mind set. I never can match their energy, keep admiring them everyday. So finally I started myself compelling to have balanced diet, make sure I eat vegetables, fruits everyday. YayApplause. I feel great and light, proud of myself. And it has become a habit slowly. PhewDohit took so long for me, for this silly thing. And soups are my next introduction to myself, I thought of drinking soups often as winter also is on its way. Broccoli soup is one idea given by my friend Sangeeta, I couldn’t get recipe from her, so I adapted slightly from here.

Broccoli soup recipe

Recipe Cuisine: Continental  |  Recipe Category: Starter
Prep Time: 15 mins    |  Cook time: 5 mins    Serves: 2

Ingredients


Broccoli, cut into tiny florets 1 & 1/2 cup 
Onion  1/2, cubed 
Butter/ olive oil  1 & 1/2 tblsp 
Maida/ All purpose flour  1 tblsp 
Cream or milk  3 tblsp or 1/2 cup 
Black pepper powder  As needed 
Salt  As needed 

Method
  1. In a pan, sautee broccoli, onion with butter, salt and pepper, in medium flame, until onion turns transparent. Say 4 mins roughly.
  2. 4-blend
  3. Add maida to it and stir until it turns dull in colour. Say 1 minute.
  4. 2-apf
  5. Add 1& 1/2 cup (if using milk) or 2 cups (if using cream) water to this and boil for 6 minutes. No need to cover and cook. I transferred to a bowl for boiling.
  6. 3-cook
  7. Lastly add milk or cream and use an immersion blender to blend it to a smooth soup. If you don’t have a blender, strain in a colander/ metal strainer, cool down, puree it and again mix with the soup heat it again.
  8. 4-blend
Notes
    • Do not cook broccoli in high flame at any point. It may affect the colour of the soup too.
    • Cream and butter adds richness to the soup. Olive oil and milk are lower in fat. Its up to you which to use.
    • Always choose fresh green broccoli.

Adjust salt and pepper and serve hot with toast, you can have it dipped in the soup, tastes awesome!

broccoli-soup

Easy broccoli soup recipe | Healthy soup recipes

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Sunday, December 7, 2014



I had very little last portion of idli dosa batter left and was thinking what to make for breakfast. Aj was asking for masala dosa and being Sunday I was worried about what to make for breakfast and lunch. It became easy when Aj demanded me for something, that at least I know what to do. Aj always wants sambar when he eats dosa. So I thought of making sambar that will go well with both breakfast as well as lunch and thought of keeping the same for lunch as well. So I made it not too mild not too tangy and spicy, in mid way between both so that I can use it up for both. I made drumstick and brinjal sambar. I know Vj would prefer chutney over sambar and only yesterday I ground this chutney except that I used coriander instead of mint. So decided to make coconut chutney to keep it simple. I had coconut that may dry if I keep it for more time than this, so used it up. For making it as a menu and special for a Sunday breakfast, I thought of making rava idli, my favorite and clicked for this post.
Check out the links.
  1. Masala dosa recipe
  2. Rava idli recipe
  3. Basic coconut chutney recipe
  4. Tiffin sambar recipe 
Check out the other chutney recipes too.

Here’s how I prepared this breakfast.

Masla Dosa, Rava idli, chutney, sambar - breakfast menu 13

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hr     |  Cook time:1 hr    Serves: 3

  1. Pressure cooked dal for sambar and potato for masala in a cooker with two separate containers.
  2. Mean while put drumstick for sambar for boiling. Extract tamarind juice.
  3. Then to cutting work. Onion for sambar, potato masala. Tomato for sambar. Ingredients like chilli, carrot, green chilli curry leaves, coriander leaves for rava idli as well as what ever needed for sambar and chutney.
  4. I had coconut ready scrapped so Just ground the chutney and kept aside.
  5. Now on to the stove work. First tempered for coconut chutney, then sambar – by then the cooker was ready  to open.
  6. Prepared sambar, then tempered for rava idli. Lastly masala for masal dosa.
  7. Made rava idli and lastly made dosa when the family ready for breakfast. I made rava idlies with 1/2 cup rava and 2 masala dosa each(masala with 1 large potato) . Perfect for a family of 3.


Have a happy Sunday! Love Struck

Rava idli, masala dosa - South Indian Breakfast menu 14

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Wednesday, December 3, 2014

tawa-pulao
Tawa pulao is totally new for me, I have not even heard about it until I saw in few blogs. Yet I didn’t go through the recipe and had no idea about the taste. Then while chatting with Aparna, she insisted few times to try and assured it comes out yummy. So I searched to know more about the recipe and found it is a famous Mumbai road side dish. Then I asked my little co-sis if she had tasted that before as she lives north, but sadly she too hadn’t. So I was thinking for long time how it would taste. I image searched for tawa pulao to see how it really looks in the road side shops. It looked more tempting for me. And in a site I read that, it is made in the side of the same tawa where the bhaji is being kept bubbling. They add some rice to the tawa, include some bhaji and add in some extra butter, masala powders to jazz it up and serve instantly. I saw a picture as well of the same. It looked more appealing for me. But when we want to make it from scratch, it is a bit different. I finally made it today for lunch and loved it. Aj too had that without any complains. This is best to make use of the left over rice. So do try when you had some leftover rice and yet we add veggies to it, so a perfect one pot meal for lazy day! While browsing, I found this recipe from this blog and adapted it.
tawa-pulao-1

Tawa pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 25 mins    Serves: 3

Ingredients


Basmati rice  1 cup 
Carrot, beans, frozen peas – chopped  1 cup 
Onion  2
Ginger garlic paste   1 tsp
Green chilli  2 
Tomato  2 
Capsicum  1, small 
Red chilli powder  1 & 1/2 tsp 
Pav bhaji masala  1 & 1/2 tsp 
Coriander leaves, chopped  1/4 cup 
Lemon juice  2 tsp 
Salt  As needed

 

To temper

Butter (Or oil) 3 tblsp
Jeera 2 tsp
Asafoetida/ hing A pinch

 

Method

  1. Soak basmati rice for 30 mins. Pressure cook with salt for 3 whistles (1 & 1/4 cup water) in medium flame after 1st whistle and once done, fluff it, cool it, set aside. Heat a pan with butter, temper with jeera and add hing. Add thinly sliced onions and fry till transparent.
  2. 1-temper 
  3. Add ginger garlic paste and fry for a minute in medium flame.Add finely chopped tomatoes with chilli, little salt and fry till soft.
  4. 2-gg-paste 
  5. I microwaved the veggies for 2 mins with a tblsp of water to cook it. But you can add as such to tomatoes and cook covered too. Add the veggies and fry for 2 minutes.
  6. 3-fry
  7. Add capsicum and fry for a minute. Add coriander leaves, red chilli and pav bhaji powders, mix well.
  8. 4-masala
  9. Cook until oil separates and add the lemon juice, mix well.
  10. 5-lemon
  11. Add the cooked rice finally mix carefully without breaking the rice.  You can mix after switching off the flame.
  12. 6-mix

Notes

  • I liked the addition of hing in this recipe, though I could not find any flavor of it.
  • Make sure to look for salt, we add it in rice and while cooking tomatoes too.
  • Balance the salt, tanginess, spiciness, you will get this rice perfect taste.
  • The original recipe says - Butter gives best taste. Also they have asked to mash the veggies, which I didn’t do. 
Serve hot with raw onions, coriander leaves garnished and a dash of lemon juice too.

tawa-pulao-recipe

Tawa pulao recipe | Easy Indian one pot meals

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