Corn Bhel (Sweet Corn Chaat)

Today I am sharing a very healthy and delicious twist on the traditional bhel recipe - Corn Bhel. If you are craving chaats and chatpata things, this is a quick and easy way to appease your tastebuds :)

Ingredients: Sweet Corn - 2 cups (frozen or fresh), Tomatoes- 2 chopped, Cucumber - Chopped 1, Onion - 1 small chopped, Cilantro for garnish, Sev - 4 tbsp.

Apart from this you also need these 2 chutneys essential for any chaat:

1. Sweet Jaggery/Date and Tamarind Chutney:  Soaked dates: 10-12,  Jaggery - 1/4th cup, Tamarind pulp -  1tbsp, Coriander powder-  1 tsp, red chilli powder -  1 tsp, salt to taste. Soak dates for at least 20 mins and then grind all the ingredients in a mixer. Cook for 5-8 mins till chutney is thick.

2. Spicy Green Chutney: Cilantro - 1/2 bunch, Mint - few leaves, green chilli - 4-5 (as per desired level of spiciness), lemon juice - 1/2 lemon, salt to taste. Grind all these ingredients in a mixer and pour into a container.

Method for making Corn Bhel:Microwave sweet corn for 5-8 mins till soft (not mushy). Then mix all the ingredients along with both the chutneys. Garnish with cilantro and sev and serve chilled or at room temperature. 

This is also makes a great item to carry for picnics or camping because unlike the traditional puffed rice (churmura), the sweet corn does not get soggy!

Lasoon wali Palak Moog Dal Bhaji (Spinach with split yellow lentils and garlic)

This bhaji/curry is really quick and simple to make and very healthy too. Luckily my kids love spinach, so it is my go to curry whenever I need to put dinner on the table really fast.

Ingredients: Palak/Spinach - 1 bundle, Moong dal - 1/2 cup soaked, garlic pods - about 5-6 chopped, Tempering: 3-4 tsp oil, 1 tsp mustard seeds, 1/2 tsp asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder (optional) and salt to taste.

Method: Soak 1/2 cup moong dal in water for 15 mins. Cut and chop spinach and chop garlic too. Heat 3-4 tsp oil in a pan and add mustard seeds. When they crackle, add asofoetida, cumin seeds, garlic and turmeric. You may add red chilli powder if you want. Saute for 1 min and add moong dal. Cover and cook for 2-3 mins. Then add the chopped spinach. Cover and cook for 4-5 mins. Then add salt to taste. Saute for 3-4 mins till spinach and the dal are well cooked but not mushy.

Serve with hot poli/roti.

Nilgiri Korma/Kurma

This kurma dish is said to have originated from the area around the Nilgiris mountain range in Tamil Nadu known for growing fresh herbs and spices. It  tastes really fresh and different.

Ingredients:  2 cups Mixed vegetables, 1 Onion, Ginger Garlic paste 2 tsp, 2 small Cinnamon sticks, 2 Cardamom pods, 1 tsp Poppy seeds, 1/4 tsp cumin seeds, 1/4 tsp fennel seeds, 1/2 cup fresh grated coconut,  3-4 green chillies, 3 tbsp mint leaves, 3 tbsp cilantro leaves, 1 tsp mustard seeds, 1 tsp Coriander powder, 1/4 tsp turmeric powder, 5-6 Curry leaves, 2 tbsp oil.

Method: Cook the mixed vegetables in microwave/stove top till almost done. Chop and fry the onion, cinnamon stick, poppy seeds, fennel seeds, cumin seeds and grind it along with grated coconut, green chillies, mint and cilantro leaves. Heat oil in a pan and add mustard seeds, curry leaves, turmeric powder, cinnamon stick, cardamom and ginger garlic paste. Saute for 2 mins. Add the ground masala and coriander powder and cook for 2-3 mins. Add chopped vegetables, and salt to taste. Cover and cook for 5 minutes. Add lemon juice and garnish with cilantro. Enjoy with rice/roti.

I am linking this to: Palakkad Chamayal's SYF & HWS Series - Fennel Seeds started by Anu.

Chavli Farasbean Bhaji (Blackeye peas and french beans curry)

Today I am going to share a very simple and easy curry. It is a combination of chavli or black eye peas and french beans. So it is packed with protein and fiber.

Ingredients: 1 can black eye peas ( or 1 cup soaked overnight and pressure cooked). 1 cup french beans (cut into 1 inch pieces) or frozen ones, tempering - 3-4 tsp oil, 1 tsp mustard seeds, 1/2 tsp asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp garam masala/goda masala, 2 tsp jaggery (optional).

Method: Heat about 3-4 tsp oil in a pan. When it is hot, add mustard seeds. When they crackle, add 1/2 tsp of asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder. Add the french beans and black eye peas. Saute for 3-4 mins. Add 2 tsp goda masala/garam masala and abt 2 tsp jaggery (optional) and salt to taste. Cook for 15-20 mins till everything is cooked. Garnish with cilantro and serve with rotis.

This recipe is being sent off to MLLA #47 started by Susan and guest hosted by Priya of Mharo Rajasthan's Recipes.

Nutella Pancakes with Blueberry Sauce

My kids love pancakes and they also love nutella so I decided to surprise them and combined their two favorites to make a great breakfast treat for them :) Needless to say that I had two happy campers that day.......

Ingredients for Nutella Pancakes: 1 cup 100% Whole wheat flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/4 teaspoon salt, 2 tablespoon sugar (adjust according to taste), 1 &1/2 cups milk approx (adjust according to need), 1 tsp Vanilla essence, 2 tsp oil, 1 egg, 1 tbsp butter, 4 tbsps Nutella (soften for abt 5-8 secs in a microwave).

Procedure: Take a bowl and mix together the wheat flour, all purpose flour, baking powder, baking soda, salt and sugar. Add the egg, oil, vanilla essence, Nutella, milk and butter. Mix till smooth preferably with a hand mixer. Take care that the batter is not too runny. Heat a frying pan over medium high heat and grease it lightly. Pour the batter onto the pan, using about 1/4 cup for each pancake. 

Cook on both sides and serve hot with blueberry syrup (see recipe below) or any other syrup of your choice. I had some blueberry's left over from the previous week so I used them to make the syrup.

Blueberry Syrup: Combine 1 cup blueberry's, 1/2 cup sugar (adjust according to taste) and 1 cup water in a saucepan and cook till the berry's are soft and the mixture is thick (about 5-10 mins). Add1/4 tsp vanilla essence, 1/4th tsp nutmeg powder, 1/4th tsp cinnamon powder and stir. Serve with pancakes!

Tip: For people who do not eat eggs, you can omit them and add 3 tsp baking powder and 2 tsp baking soda instead.

Sending this off to:

Spotlight - Healthy Breakfast Ideas and Healthy Diet - Breakfast - guest hosted by Roshni's Kitchen started by Priya's Versatile Recipes.

Bharli Vangi (Stuffed Eggplants)

Bharli Vangi is a classic Maharashtrian recipe. It is on the menu for most of the Maharashtrian functions like Lagna (wedding), Munja (thread ceremony), etc. Each region had its own variations. The classic Brahmin version that I usually make (from Ruchira cookbook) is without ginger-garlic or onions.

Even though today's post shows the use of ginger garlic and onions, it is entirely optional - I just wanted to try a little variation this time, but like I said, the recipe tastes just as good without the said ingredients.

Ingredients: 6-8 small eggplants,1 cup dry shredded coconut, 1/2 cup roasted peanuts, 1/4 cup sesame seeds,1 tsp coriander seeds, 1 tsp cumin seeds, 2 tbsp Maharashtrian goda Masala or Garam Masala , 3 tsp chilli powder, 1 tsp turmeric powder,1 tsp tamarind pulp,1 tbsp jaggery, 3 tsp oil, salt to taste, 3 tsp ginger-garlic paste (optional), 1 medium onion chopped (optional).

Procedure: 

Slit the eggplants into 4 vertical slits - remove stems if you want. But the eggplants have to be intact.

Roast and grind the peanuts, dry coconut, sesame seeds, coriander and cumin seeds. Add tamarind pulp, jaggery, ginger-garlic paste (optional), chopped onion (optional), salt as per taste, chili powder, turmeric powder and goda masala/garam masala.

 

 Stuff the eggplants with the masala.

 

 Heat oil in a kadai or pressure pan. Add mustard seeds, after they splutter, add asafoetida, red chilly powder and turmeric powder. Add the eggplants and the leftover masala. Cook for 3-4 mins. Add 1 cup water. Cover and cook on low/medium heat for about 20-25 min till the eggplants are cooked.

Garnish with cilantro and serve hot with Poli/Chapati or Masale Bhaat (recipe coming soon).

Zucchini Chi Jhunka Bhaji

I had this recipe on my file for quite some time now. One of our friends had grown Zucchini in their garden and had a bumper crop! So naturally the surplus bounty was distributed amongst friends. After using a lot of it in pastas and soups/stews and sandwiches, I wanted to try something different. So I decided to make Zucchini Jhunka/Zhunka!

It turned out to be really delicious and is made often at our house now! Its really simple. Peel and chop 2 medium or 1 large Zucchini into small pieces. Take abt 2 tbsp oil in a pan. Add 1 tsp mustard seeds. When they crackle, add about 1/2 tsp asofoetida, 1 tsp turmeric powder and 2 tsp red chilli powder. Add the chopped Zucchini pieces. Saute till all the pieces are coated. Cover and cook for 4-5 mins. Add 1 tsp garam masala and saute. Add salt as per taste. Add about 3-4 tbsp besam/gram flour slowly to the Zucchini. Mix thoroughly. Cover and cook for 3-4 mins on medium heat. Stir again and take care that the bhaji does not stick to the bottom. Keep covering and cooking for the next 10 mins. The besan/gram flour should be thoroughly cooked. 

Garnish with chopped cilantro and serve with hot poli/roti/paratha!!

Mango Pie - No Bake!

Recently we had some friends over for dinner and I made this really easy breezy no bake mango pie for dessert! Everyone loved it. I am posting this recipe for one of my friends R :) who wants to try it out. The pie was over very quickly so did not get a chance to get great clicks :( ............but anyhoo this click will do for now.......

I was introduced to this recipe a long time ago. My good friend A got it from another friend :)

Here is the recipe........ 

Ingredients: 16 oz can of mango pulp, 8 ounces cream cheese or sour cream, 8 ounces Cool Whip, 2 ready-made graham cracker pie crusts, 3 small packs unflavored gelatin, 1 cup water (warm/hot - according to gelatin package instructions)

Preparation:
Dissolve gelatin in 1 cup hot water or prepare it according to directions on the package. Mix mango pulp, Cool Whip and cream cheese in a mixer/by hand blender till everything is thoroughly blended. Add the gelatin and mix it. Pour this mixture in to the 2 pie crusts. Keep it in the refrigerator to set for about 3-4 hours. Enjoy!!!

Till my next post, take care everyone.

Angry Birds Cake!!

After a long time, Hello again everyone. I have started working and hence not able to devote time for the blog. I will definitely try to be regular from now on......

Anyhow, coming to today's post, I just wanted to share a birthday cake I made for my younger one. My kids are huge angry birds fans! So when it was time for the birthday cake, it was a no brainer - Angry Birds Cake of course :))

I wanted to keep it simple, so took advantage of the ready made cake mix. The cake itself is Pillsbury Funfetti flavor cake and I decorated it with frosting. Added green food color for the background and used marshmallows to create the birds and the pig. They are colored with food colors and I also used various candies for eyes, crest, feathers and eggs. The grass is dessicated coconut colored with food color.

The expression on my little one's face after seeing this cake was priceless :))

Till my next post, take care everyone.........

Classic Home Made Guacamole

Hello everyone, in case you are wondering, why I have not been posting new recipes, visiting and commenting on your blogs..... i am extremely busy with an assignment and not able to devote time for blogging. Hopefully things should be back to normal sometime next month....

Today I am sharing a very easy way to make guacamole. The advantage of making it homemade is that you get to control the ingredients and taste according to your family needs.

Ingredients: 3 Haas Avocados, 1/2 onion - chopped, 1 tomato seeded and chopped (optional), 3 jalapenos seeded, 1 garlic clove, 1 Lime juiced, salt to taste.

Procedure: Cut the avocados and remove the seed. scoop the flesh out with a spoon. Pour lime juice over it to prevent it from oxidizing. Mash it finely with a fork (alternately you could puree it in a food processor along with garlic and jalapeno). Keep aside. Grind together the jalapeno and garlic. Add this to the avocado along with chopped onion and tomato (i have not added tomato today). Add salt and mix thoroughly.

Serve with tortilla chips of your choice. Here, I served them with multi-grain tortilla chips.