Saturday, 29 June 2013

Papad Kadhi

Try this on a cold winter or a rainy day. It's an excellent comfort food with steaming hot rice.


Natural yoghurt (also called curd, dahi) is made into thick soup all over India. In each region  

it has an unique name like Kadhi, Morkolumbu, Majjige Huli, Avial, Takka Kadhi etc.

Ingredients added into this yoghurt base are also quite varied.Vegetables like gourds, leafy 

vegetables, gramflour fritters, sundried dumplings and even papads are added to make an 

array of tasty kadhis. Hot kadhi can be eaten with Plain steamed rice, Kitchdee, Green peas 

(Matar) Pulav, Cumin (Jeera) rice or any breads (Indian or other).





Kadhi simmered with papad pieces is a delightful combination from the region of Rajasthan.

NEW! Print and label this Kadhi recipe on to your instant mix jar.


How to make this:

  • 1/2 cup natural yoghurt (if your yoghurt isn't sour you can add tomatoes)
  • 1 cup water
          You can replace the above two with 1 1/2 cups buttermilk
  • 2-3 papads broken into pieces
  • 1 tomato(optional)



  • Take a thick bottomed pan or rice cooker pan.
  • Put the instant kadhi mix in it and add 2 tbsp water to it. Stir till it forms a thick paste.
  • Whisk yoghurt and water with a whisk or a spoon and add this into the paste.
  • Mix the paste and the yoghurt or buttermilk together and simmer for 10 minutes.
  • This should be always simmered on slow heat .
  • Keep stirring from time to time, or the mixture might curdle.
  • You can add a tomato (deseeded and chopped finely) if the yoghurt is not sour.
  • After 10-12 minutes add papad pieces and simmer for another 3 minutes.
  • I have used black pepper flavored papad. You can choose plain papad too.

Eat it hot.You might also like it when it is at room temperature. 

 






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Instant Spicy Yoghurt Soup (Kadhi) Mix






This Instant Kadhi Mix comes handy when you want to make any warm spiced yoghurt stews 

(kadhi) like Papad Kadhi. You can eat them with hot steamed rice or any bread (Indian or 

other) for a satisfying meal.






Things you need to make this:

6 tbsp Chickpeas  flour (gramflour or besan) or replace with other powdered pulses
3 tbsp oil

Choose the Spices given below as per your taste. If you don’t have some, just omit it. 



Place together in a small bowl:
1’’ cinnamon(broken into 1/2”pieces and separated)
4 cloves
2 tsp aniseed (saunf)
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fenugreek seeds (methi)

Keep ready:
4 dry red chillies(not broken)
2 sprigs curry leaves

Place in another bowl:
2 tsp chilli pd
2 tsp turmeric pd (haldi)
1 tsp dry ginger pd (saunth)
1 tsp garlic pd or asafoetida (hing) pd
1 ½ tsp salt


Now to start preparing this mix:

Heat oil in a wok or a sauce pan.

Put in all the spices from first bowl. When they start to pop and jump around, add curry leaves and dry chillies (cover with a lid to avoid them splattering) stir for a second.

Now add the powdered spices from  the second bowl.

Stir for few seconds and the add in the chickpea flour (gramflour or besan).

You have to keep stirring while frying. In a minute or two you will get a pleasant aroma of roasted gram flour. Remove the pan from the heat and allow the mix to cool.






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Sunday, 23 June 2013

Spiced Tapioca Pearls (Sabudana Kitchdee)

 

 

Preparing this kitchdee is no longer time consuming if you make it with the   recipe  I had shared with you. Prepare this mix and store it in a jar labelled with this kitchdee recipe. It is  ideal to carry along when you travel or you can give a jar to your children if they are staying away from home.
.



                                        NEW!  Click here to Print and stick this Recipe label on your instant tapioca mix jar

 Soaking time  30 minutes

 Cooking time 10 minutes


All you need is:


2. Water                                                                     200 ml

Extra ingredients you can add if needed:

1.When instant potato flakes are not added into the mix you can add  about 1 cup of potatoes (boiled, peeled, and cut into small cubes). Or you can just omit the potatoes .

2.Coriander leaves (cilantro) and lemon juice.




Method:

Soak 150ml Instant Sago (sabudana or tapioca pearl) mix in 200ml water for 30 minutes. If the sago pearls are of bigger size then soak for 45-60 minutes. When you press a grain with your finger it should easily get crushed. If they are still hard soak for some more time, unsoaked sago becomes hard when cooked don't taste nice. Soaking time depends on the quality of the sago.

This can be made in a single pot. Saves you lot of clean up time. You can soak this in a microwave safe bowl or in the pan that comes inside the rice cooker or in the saucepan if you are cooking on the stove top. You can then cook it in the same pot.

After 30 minutes stir the mixture with a spoon and heat it for 10mins (for rice cooker or stovetop) though cooking in the microwave takes less time.

You will have to stir it time to time. You can add 2 spoons oil or ghee if you need. If you are adding potato cubes add it now.

When the mixture becomes thick and the sago grains have become translucent it is time to remove the pan from heat.

Mixture may look sticky at this time. Cover and keep it for 10 minutes. By this time the mixture becomes dry and the grains will separate.

Eat hot or at room temperature with a bowl full of yoghurt or curd.

And you can garnish it (though it is not an absolute necessity):
 
You can garnish with coriander leaves (cilantro) and grated frozen or fresh coconut.
Squeeze in about 1/2 tsp lemon juice if you had not added citric acid in the mix.

Note:
It tastes good with or without potatoes.
You can add frozen peas,small pieces of carrots (microwave it for 2 mins with 2 spoons of water) to make it both nutritious and colorful.






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Instant Tapioca pearls (Sabudana Kitchdee) Mix



I came across an instant sabudana kitchdee packet in the supermarket few months back.Since it was only locally available, I  created this Instant Tapioca pearls (Sabudana Kitchdee) mix. It comes handy when you have to prepare Spiced Tapioca pearls (Sabudana kitchdee)  or Sabudana vadas (sago fritters). All you will need is to soak the instant mix in water for few mins and then cook it.

Sago or Sabudana or tapioca pearl  is  a popular ingredient used in indian cooking especially on fasting days. You can use this sometimes in your meals instead of rice and wheat. Some of you may find it hard to digest. So adding some of these ingredients like asafoetida, black pepper, cumin and ginger powder assist in digesting this starch.




The original recipe requires the sago (which was slightly bigger in size) to be

soaked overnight in water and then used. Over the years, sago is available in

smaller size and this requires less soaking time. If small size sago is unavailable

just crush the bigger sized sago in grinder to tiny pieces or increase the soaking

time.

Ingredients:


  • 300 ml   Sago (Tapioca pearls) Small size                                   
  • 100ml    Instant mashed Potato flakes                                      
  • 1 and 1/2 tsp  Salt                                                                                 
  • 2tsp Oil or (equal amount of oil and ghee)                          
  • 1 tsp Cumin seeds                                                               
  • 2- 4 Green chillies                                                             
  • 2 sprigs Curry leaves                                                               
  • 1/2 tsp  Asafoetida or Dry ginger powder                               
  • 1/4 tsp Citric acid (optional)                                              
  • 2 tsp Sugar                                                                         
  • 1 tsp Black peppercorns powdered  (optional)                    









 Method:

1. Thinly slice green chillies and dry in Microwave  between paper napkins for 2 minutes.

2. Heat oil in a  pan and add cumin seeds when oil is hot.

3. When it pops add green chillies and curry leaves and fry till crisp but not burnt.

4. Put in asafoetida and stir for few seconds.

5. Add sago and dry roast for 2 mins.

6. Remove from heat and add peanut powder, salt, citric acid, sugar, ground black peppercorns and instant mashed potato flakes.

7. Give it a thorough stir and when it has cooled completely, store this in a airtight container.


























Note:

1. If you are unable to find instant mashed potato flakes you  can add boiled potatoes later while you are making kitchdee or vadas (fritters). You can make them without potatoes too.

2. If you are not adding citric acid into the mix then you can squeeze lime juice later.

3. If you are allergic to peanuts omit it or replace it with nuts of your choice.

  Click here to Print and stick this Recipe label of spiced tapioca pearls on your instant mix jar.






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    Wednesday, 19 June 2013

    Cucumber Cream Cheese Sandwiches






    This hardly takes 10 minutes to fix this lunch.

    If you have a refrigerator, keep a bottle of mayonnaise and cream cheese.

    Appliance required : Mini Refrigerator





     

    Things required :

    • 6 small or 4 big slices of bread (white,wheat or multigrain )
    • 1 -green cucumber (peeled and thinly sliced)  
    • 1- wedge of cream cheese (about 1 Tbsp )  
    • 2 -tbsp mayonnaise  
    • 2-tsp chopped mint or dill leaves or coriander-mint chutney or 1 tsp chaat masala   
    • Pinch of pepper and salt
      
    Other than this you can add any of these


    • 1- hard -boiled egg (sliced )   
    • 1/2 -tomato (sliced)
     

    How to fix this:

    • Take a bowl and beat together with a spoon the cream cheese, mayo, salt, pepper and mint or chutney till smooth.  
    • Apply it on both one side of all bread slices.   
    • Place cucumber slices on 3 of these bread slices.  
    • Cover with the remaining 3 bread slices and pack them for lunch.
     
    Tip : Eggs can be hard boiled in a rice cooker and stored in the refrigerator for a week.
     

             Veggies can be sliced and cheese spread can be prepared previous night and refrigerated.






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    Instant Oat Wheat Moong Porridge Mix



     
    Also called as kichidee or pongal. This versatile mix can be used for breakfast, lunch or dinner. It tastes good even at room temperature. Make this and store it in a jar.
     Click this to print out the recipe label for cooking this porridge. You can stick this on your Instant porridge mix jar.

     


    1 cup mix= 3 Cups cooked  Oat Wheat Moong Porridge .




    For the porridge mix:
     

    • 1/2 cup oatmeal
       
    • 1/2 cup broken wheat (don't go in for larger size,it will take lots of time to cook)
       
    • 1/2 cup moong dal
       
    • 2 tsp salt
       
    • 1/2 tsp dry ginger powder

    For tempering:

    •  3 tsp ghee or oil 
    •  1 green chilli   
    •  2 stalks curry leaves(about 15 Leaves) (Optional) 
    •  1 tsp cumin seeds    
    •  1/2 tsp crushed peppercorns
    •  1/4 tsp asafoetida (hing)
    •  1/2 tsp turmeric powder

    How to prepare:

    Heat a heavy bottomed pan and start dry roasting separately each of the given items- 

    1. Oatmeal for 2mins,

    2. Broken wheat for 5mins and 

    3. Moong dal for 5mins.

    Transfer the roasted oatmeal and broken wheat into a big bowl.
     

    When the moongdal has cooled, grind it into a slightly coarse powder.
     

    Transfer this into the big bowl. Add salt and stir  well.

    Now to spice it a bit-

     
    Thinly slice green chillies and dry in Microwave between paper napkins for 2 minutes.

    Heat ghee or oil and put cumin.
     

    When it pops add curry leaves and the greenchillies. When the leaves become crisp switch off the heat .

    Mix in the crushed pepper, asafoetida and turmeric powder.
     

    Pour this mixture over the mix.
     

    Store this in a air tight container.

    Note: 

    In order to retain the mix moisture-free see that the green chillies and curry leaves are crisp but not burnt.










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    Oat Wheat Moong Porridge



    Believe me it really tastes yummy when hot or even at room temperature .


     New! Printable Recipe Label of this recipe is available, print and stick them on your instant mix jars 


    Time taken to fix this
    soaking time- 30 minutes            
    cooking time- 10 minutes

    Appliance required: Rice cooker/
    Microwave/ Stove top.
                                      
                                      



    All you require is-

    • 1 part Instant Oat Wheat Moong Porridge Mix (click the title to get the recipe)
         
    • 3 parts water
       
    • 1/2 part  frozen spinach or grated carrot (these enhances the taste, nutrition and colour)
       
    How to cook this-


    • Soak the instant mix with 2 parts of water for 30 minutes.
    • Add 1 more part of water and vegetables. 
    • Cook for about 10 mins till it is well cooked.  
    • Leave it for 5-10 mins for the flavors to develop.  
    • Eat hot or at room temperature with a dollop of curd or yoghurt.






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