Dhokla sandwiches with green chutney

Making dhokla sandwiches.

I have made the batter and greased the cooker containers with ghee, and poured the prepared batter.  Steamed for about 15 minutes.

Removed and let it cool, added sugar water, did a tadka of coconut oil, mustard seeds, green chillies and chopped coriander leaves.

First layer pour a little tadka, spread it and add a little grated coconut. Place the second layer of dhokla, repeat the same procedure. Finally cut into desired pieces.

Be gentle when you cut your dhokla cake, it's soft and may tumble!

Arrange in serving bowl and serve with hari chutney.

Sweet potatoes parathas (shakkarkhand parathas)

We grow sweet potatoes in our terrace garden, It's such a versatile vegetable which can be served as a snack , subzi, added to whole wheat and make parathas, Just steam, peel and eat as a snack, children love the sweet and starchy sweet potatoes. You can make delicious chips out of sweet potatoes.

Today I have made sweet potato platter for Aru, two boiled sweet potatoes were left, I have smashed and added that to whole wheat atta for making parathas. 

Sweet potatoes parathas 

Ingredients 

4 scoops whole wheat atta

2 medium sized steamed peeled sweet potatoes 

1 tsp red chilli powder 

1/2 tsp coriander powder

1/2 tsp jeera powder

Salt as required 

1 small bunch of coriander and dil leaves chopped 

A small piece ginger grated

 2 tbsp ghee/ gingly oil

Method 

*In a large bowl add all the ingredients except ghee, knead to a soft dough by adding a little water at a time. Keep aside

* Divide the kneaded atta to 8 parts. Roll into small soft balls. 

*Use a rolling pin/bellan, roll out parathas. 

*In a pre heated thick tawa cook the parathas on medium flame, apply ghee on both sides flip and cook until golden brown. 

*Serve with pickle of your choice , curd, butter, jam or eat it as it is! 

*We like our parathas hot and soft, freshly made with morning tea. 

*Do share, try and comment. Would love to hear from all of you. 

Sweet potatoes, mushrooms and tomatoes snack

I like to create different platters for Aru, she enjoys a variety of vegetables and love to taste different textures, flavours and so on.

Today I have created a simple, delicious yet filling platter for her. 

Ingredients 

2 medium sized sweet potatoes, steamed, peeled and cut into medium thick slices. 

4 garlic peeled

2 tomatoes, cut into halves

1 cup button mushrooms, washed, cut into halves

1/2 tsp crushed pepper

1/4 tsp red chilli powder

Salt as required 

A small bunch of coriander and dil leaves, washed, chopped 

1 tbsp olive oil 

Method 

*In a preheated tawa pour oil, place carefully all the sweet potatoes slices. Cook till golden brown and flip cook the other side also golden crispy. 

*Carefully sprinkle red chilli powder and crushed pepper to the roasted sweet potatoes. It balances the sweetness. 

*Remove and plate it.

* In the same tawa/pan Place tomatoes, garlic and mushrooms. Allow them to get roasted in slow flame, flip and cook both the sides.

*Add chopped coriander and dil leaves to mushrooms and gently mix in. Once tomatoes, garlic and mushrooms and slightly turn into mild brownish start platting. 

*Arrange them on the sides of sweet potatoes. Sprinkle a little salt and serve.

Mooli/Radish, carrots and peas subzi

Winter special subzi, mooli, carrots, fresh green peas, methi leaves, green chillies and spices(panchphoran)

I like the fresh, tender, juicy mooli available during winter season. The red long Delhi carrot which gives such vibrant colour to the salads, and other dishes.

This is a very simple subzi which can be served with rajma chawal, jeera rice or phulkas.

Mooli/Radish, carrots and peas subzi 

Ingredients 

2 fresh medium radish chopped 

1 red Delhi carrot chopped 

A cup shelled freesh green peas/frozen 

1 green chilli slit

A small bunch of methi leaves chopped 

1 bajji chilli diced into circles, you can deseed it if you want. 

1 tsp panchphoran 

1 tsp groundnut oil/desi ghee

1/2 tsp turmeric powder 

1/4 tsp salt

Method 

*Wash, peel and chop mooli/Radish, carrots. Keep aside. 

*Shell out fresh green peas, we need a cup of shelled fresh green peas. 

*Slit green chilli into thin long. 

*Wash trim and dice bajji chilli, keep aside. 

*Wash, trim and chop methi leaves /you can add other greens if you wish. 

*In a preheated pan pour oil add panchphoran, let it splutter, now add chillies, radish, carrots, green peas and mix in. 

*Allow the vegetables to cook in their own juice.

*Close the pan with the lid, after 4 minutes,open and gently mix the tender vegetables. 

*Now you can add turmeric and salt. 

*Next, we will gradually add chopped methi leaves and gently mix all vegetables and allow it to further cook for 2 to 3 minutes by placing the lid on top of the pan. 

*Off the stove. Let the subzi remain in the pan for a while. 

*By now the subzi will be ready to be served, adjust the salt and serve hot with rajma chawal, jeera rice or phulkas. 

The delicious subzi is ready to be served. 

Gently mix in vegetables. 

Add chopped methi leaves. 

All vegetables are chopped, peas shelled and chillies sliced. 

I enjoy peeling the fresh peas

#foodblog #radish #photography #freshfood #freshpeas ##foodblogging #foodphotography #recipes #simplefood #homechef #homemade #homefood #northindianrecipes #winterspecial #phulkas

#nutritions #delicious

Moong dal sprouts and dil leaves parathas (leftover rajma/dal/subzi ka parathas)

Dal vegetables dill leaves parathas. I have added few scoops of whole wheat powder, leftover moong dal sprouts cooked with vegetables, finally added a handfuls of chopped fragrant dill leaves. The result is whole, nutritious, soulful parathas.

Served parathas with pickle, curd and fruits. 

Whole wheat atta, subzi(made into a coarse paste) chopped coriander and dil leaves, other spices just before kneading. 

Soft dough, ready for making parathas. 

Adding leftover subzi, dal, chopped coriander leaves, dil leaves, other spices. 

Whenever I make rajma or dal the next day add the leftover in whole wheat atta and make soft, tasty parathas. That goes undoubtedly the best part of the breakfast menu, where you can make your children eat a variety of dals and vegetables which they generally eat very less quantity when served as side dishes.

Paranthas 

Ingredients 

3 scoops whole wheat atta

1 cup leftover dal, rajma, mixed vegetables subzi 

1/4cup chopped fresh greens, coriander leaves, methi leaves and dil leaves (whichever is available with you) 

1tsp red chilli powder 

1/2 tsp coriander powder 

1/2 tsp jeera powder 

1/2 turmeric powder 

Salt very less, if required as subzi,dal have enough salt. 

1 tsp gingly oil or desi ghee 

Method 

*In a large bowl add all the ingredients. 

*Make sure you smash rajma

*If it's leftover vegetables give a quick run in the mixie before adding to attta, for lump free parathas. 

*Knead by adding very less water to a soft dough, remember water from leftover rajma/dal/subzi is sufficient for kneading a soft dough. 

*Keep aside for half an hour. 

*Roll out parathas using a rolling pin/bellan. 

*In a thick tawa preheated tawa gently place parathas, cook both sides, spread gingly oil or ghee and flip the parathas, cook until golden brown. 

*Serve with pickle, butter and curd. 

*Its best suited for lunch box and travel. 

*Please try and leave a comment. 

Minestrone soup with legume and cheese

https://jayanthisindianrecipes.blogspot.com/2015/02/ingredients-1-carrot-1-radish-10-long.html?m=0

We relish soups, Aru loves minestrone soup on winter evenings. Today I had all her favourite vegetables, broccoli, mushrooms and zucchini. I have created this dish from scratch, making the flavourful tomato sauce by adding fresh oregano, basil and dried rosemary. 

The basic recipe remains the same. Instead of macroni or pasta, I used spegatti. 

INGREDIENTS:

1 Carrot
1 Radish
10 Long Beans
1 Corn cob(preferably American Corn)/frozen corn kernels
100g pasta
2 tbsp Tomato Paste
2 Tomatoes
1 Capsicum
1 Potato
Water
Olive Oil
1 tbsp Butter
1 tbsp Parmesan Cheese

According to your taste:

Salt
Pepper
Thyme
Rosemary
Parsley
Oregano
Fresh Basil

Method 

Dice the carrots, radish and capsicum and potato into cubes
Cut the long beans horizontally (about 5mm)
In a pot, boil the pasta until cooked, and strain out the water. keep it aside.
Cut the cob length-wise, so as to obtain corn kernels.
Chop the tomatoes, and blend them, to form a paste. It should not be too runny.

In a saucepan, put in tomato paste, and the FRESH tomato paste. Add water. Do not be hasty about the amount, because on heating it will slowly reduce.

When it starts to boil, take it off heat, and add the spices, according to your preference. Leave it to cool, and heat it again. It will reduce some more.

In another pan, put about 1 tbsp of olive oil, and add in the vegetables, and a few basil leaves. Do not add the capsicum. Add about 1 cup of water, and half a tbsp of butter and cover the pan with a lid. allow the vegetables to simmer for about 15 minutes, or until cooked. Add the spices into this too.

Into the Tomato reduction, add the other half of the tbsp of butter. Keep it aside.

In a third pan, Pour in a tbsp of olive oil and toss in the pasta. add in spices again. It seems like a lot, but you must remember each of the three(tomato reduction, vegetables and pasta) individually have a minimal amount. After the pasta is well coated, keep it aside.

By now, your vegetables would probably be cooked. Add in the chopped capsicum and stir for about a minute. Put the tomato soup back on heat, and into it add the vegetables(there will be some leftover stock,you can add this in the soup too, or you can keep it for future use.) and the pasta. Garnish it with Parmesan and chopped Basil.

Stir the mixture for about 2 minutes, take it off heat and serve hot.

TIPS:

-You can add an onion if you like. Make sure you caramelize it first, though.
-It's better to keep tasting, so that you can check the balance of the spices.

For today's recipe I have used 1 large zucchini, 1 small broccoli and 200 grams mushrooms, 3 garlic, 1 onion. A handfuls fresh oregano, red amaranth and malabar spinach. Rest all the ingredients and spices remain the same. Ah yeah, we have used cheese slices instead of parmesan cheese. 

Minestrone soup with lentils legumes and cheese

It's a one pot meal which requires little bit of a preparation. I have soaked 16 lentils and lugumes for about 5 hours and cooked it in pressure cooker for 3 whistles.

Cooked spegatti separately.by adding little salt.

Vegetables are cubed and broccoli florets are separated. Onion and garlic is sautéed in olive oil, vegetables are added and cooked till tender.

Finally all are mixed in tomoto basil, oregano sauce and garnish with sliced cheese.

Recipe link

http://jayanthisindianrecipes.blogspot.com/2019/11/minestrone-soup-with-legume-and-cheese.html

#minestrone #soup #simplefood #soulfulfood #soulful #foodie #freshfood #simplefood #homechef #homemade #homefood #food #delicious #chefclub #chef #oregano #basil #rosemery #tomatoes

The dish is served. Minestrone is ready to devour. 

Final touch a few sheets of cheese slices thinly cut and added

Adding the greens to tomato sauce. 

Roughly chop oregano, red amaranth and malabar spinach. 

cube the vegetables, make florets from broccoli, I have used the peeled stem and florets. 

Recipe 

https://jayanthisindianrecipes.blogspot.com/2015/02/minestrone soup/ingredients-1-carrot-1-radish-10-long.html?m=0

Red rice puttum kadalayum( Traditional breakfast, rice cake and black chana)

As a Keralite my love for puttu kadala is a universal truth! I can eat the soft, tender well steamed rice cake(puttu) at any hour of the day!

Well, making the flavourful delicious kadala curry is bit laborious but worth every bit. 

Today trying to add a little more protein to the red rice powder, I have roasted it, add a little ghee, grated coconut and one green chilli, a cup full of green moong dal sprouts. 

Burnt garlic spegatti soup

A nutrious, simple and delicious soup made with less ingredients, and served hot is a blessing on a hungry evening, after college meal. Its less calories, filling and made within just 10 minutes. Surprised!

Here you go, the recipe requires a few basic ingredients, a little spegatti, one onion, garlic, one broccoli, 100 grams fresh button mushrooms, one green chilli, a tiny piece ginger a little salt and hand crushed pepper. 

Burnt garlic spegatti soup

Ingredients 

1 small fresh broccoli florets

100 grams fresh button mushrooms 

1 green chilli slit

1/2 inch piece ginger, thinly sliced 

50 grams spegatti broken into half

1 small onion 

2 garlic 

Salt as required 

1/2 tsp hand crushed pepper 

Method 

* Wash, cut broccoli into florets, remove skin and thinly slice the tender stem. Keep aside. 

*Wash and remove mud and dirt from mushrooms, cut into halves. 

*Slit the green chilli

*wash, clean, remove skin from ginger and thinly slice it. 

*peel and cut garlic and onion into small pieces. 

*In a heated pan pour 1 tsp olive oil, add onion and garlic, saute for a while, we want the garlic to be roasted and burnt. Once it's turned into golden brownish add ginger, green chilli, mushrooms and broccoli. Mix in, cook for two minutes. 

*Add 3 cups of boiling water and add broken spegatti, Close and cook for 4 minutes. Check whether the spegatti is soft and cooked. 

*Turn off stove, add salt and crushed pepper, serve hot. 

*you can add soy sauce or any other sauce of your choice. I like it very basic where We get to taste the crunchy vegetables and soft mushrooms. 

Peas paneer burnt bell peppers subzi

I love the #burnt smell of #vegetables in peas paneer subzi, It's a very simple way add zing to your dishes, the smoky, firey flavour and the tender vegetables roasted directly on fire. Give it a try, I am sure you will enjoy it.

PEAS PANEER SUBZI 

Ingredients

200 gram #paneer cubed

1 cup peeled #peas

3 large #tomatoes

2 medium sized onions

2 green chillies

1 green bell peppers

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 jeera powder

1/2 tsp dhaniya powder

Salt as required

Method 

* peel onions and keep it directly on the fire. 

*Arrange tomatoes, bell peppers and green chillies on the burner use a grid if required, I have used them. 

*It will take about 3 minutes to get the vegetables burn. You can peel off the tomatoes and Bell peppers if you want. 

 * cube paneer 

*In a heated pan, add oil green peas, cubed paneer and saute for a while. 

*Remove the vegetables from fire, let them cool, use a knife to cut them and add to paneer, saute for 1 minute. 

*Add all dry masalas, adjust salt and serve hot. 

*Serve with phulkas, its really delicious.