Soji Corn Appe

I try to keep weeknight meals simple and healthy. That way I have to spend less time in the kitchen and I can have fun with my two little angels.

My little girl can have Sambhar almost everyday.  So I am glad to offer her one more option that goes perfectly well with Sambhar. Today after dinner she asked me if we still have leftovers for tomorrow's lunch.  Isn't it cool?

These balls are crispy from outside and soft from inside.  You can use any veggies of your choice.  I used corn, tomato and green pepper. Making them in appe pan means they are almost oil free. They turn out super crispy and can be made in advance.  Just re-heat them in conventional oven and serve with Sambhar/Chutney.

Makes about 45 pcs
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients
1.5 cup idli rava
1/2 cup soji
2 tbsp yogurt
1 tsp green chili paste
1 tsp ginger paste
2 tbsp cilantro
1 medium tomato
1 small green pepper
3/4 cup + 1/4 cup corn kernels
A big pinch of soda
Salt
Oil

Procedure
1. Mix both flours in a large bowl
2. Chop tomato and green pepper and add them to flour
3. Boil corn.  Chop/crush 3/4 cup. Add both crushed ones and whole ones to flour mixture
4. Add remaining ingredients except soda
5. Mix well with warm water and keep it aside for at least couple of hours
6. When ready to make, add soda and mix again
7. Heat appe pan and cook on both sides with little oil. I cook first side covered and then transfer them to flat skillet to cook on other side
8. Serve hot or re-heat in conventional oven to maintain the texture

Tofu-Veggie Sandwich

Making sandwich is like starting your creation from blank canvas.  You choose the bread, stuffing and sauces/seasoning and you literally can have endless possibilities.

We are a sandwich lover duo and well,  an apple doesn't fall far from the tree. My little girl now and then asks for sandwich and this is perfect way to sneak in tofu and veggies. 

I like tofu but was tired of old school tofu-bhurji and stir fried tofu. Then thought of making some sort of sandwich. Also threw in some veggies and Chinese Sauces. And voila, my fusion sandwich is born :).

Pair it with your favorite soup/juice and healthy meal is ready in minutes. 

Makes 8 pcs

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
1 lb extra firm tofu
1 large potato
1/4 cup cabbage,  shredded
1/4 cup carrots,  shredded
1/4 cup green pepper, finely chopped
1 tsp Ching's red sauce
1 tsp Ching's green sauce
1/2 tsp soy sauce
2 tsp olive oil
2 tbsp mayonnaise
Butter/margarine
16 slices of bread
Salt and pepper

Procedure
1. Boil the potato and mash it thoroughly
2. Remove excess water from tofu by pressing it gently in kitchen towel
3. Crumble the tofu using fork
4. Heat olive oil in skillet
5. Add cabbage, carrot and green pepper
6. Saute it for 5 minutes and then add tofu along with salt
7. Mix well and cook it on medium-high flame until water evaporates and mixture becomes dry
8. Add mashed potato and pepper
9. Once it cools down, add all three sauces
10. Apply mayonnaise and butter on each slice, put the stuffing and grill it

11. Serve warm with hot and spicy tomato ketchup

  

P.S. I didn't add any sauces for kiddie version. Instead I added Chat Masala.  

Grilled Italian Roll

This summer we moved to a bigger place and finally we could check off two items on our wishlist: A Patio Swing and An Outdoor Grill. We ordered them online as soon as we moved and fortunately got them delivered super quick to make the best use for this summer. 

We have owned electric grill for quite some time but hardly have hands on experience with gas grill. So after successfully trying simple recipe like burger, I was all set to cook REAL food. And what better way to kick start Memorial Day Weekend?

These rolls are combination of pizza and sandwich. They are stuffed with grilled veggies, marinara sauce, pesto sauce and cheese. Crunchy from outside and moist and juicy from inside, these rolls are perfect supper for summer night.

Makes 8 Rolls
Preparation Time: 45 Minute (including sauce)
Cooking Time: 30 Minute

Ingredients
1 medium Italian eggplant
1 large zucchini
8 pc mixed sweet peppers
1 cup chopped spinach
1 cup marinara sauce
4 tbsp basil pesto
1/2 cup Parmesan cheese
Olive oil
4 pc tomato basil tortilla
Basil leaves
Salt and pepper

Procedure
1. Cut eggplant and zucchini into 1/4 inch thick slices
2. In a large bowl, generously coat eggplant, zucchini and peppers with olive oil and season with salt and pepper
3. Grill them on medium flame as desired

4. Peel off the skin of peppers and cut all veggies in medium size chunks
5. Now take a roll, spread pesto, pile grilled veggies and spinach, add sauce and cheese

6. Grill the roll till golden marks appear
7. Garnish with sauce, cheese and fresh basil leaves

Croutons

Long time ago, when my husband had an averse palette for salad as a full meal, I started using croutons as a tempting factor. Eventually, he fell in love with salad and I reduced the use of croutons. Why to increase calorie count when you eat salad for health reasons? Although salads are fine, but we still prefer to have croutons in soups. Normally, I buy ready packet from store but I hate to use them for once and remaining of them getting stale. 

So I thought why not to try at home from leftover bread. I buy fresh loaf quite often. How much I love the freshness of it, it hurts to see half of it going to trash after just one use. Since we have a rule that we would eat processed food made out of plain flour only once a week and we mostly stick to it; I cannot use it again in meal. So this time I made croutons out of leftover loaf. Not only they are cheap but also way more fresh and tasty than those from the packet. You can make them in almost no time and store them in air tight container for about a month. And more importantly, this turned out to be my little one's favorite snack :).

Preparation Time: 5 Minute

Cooking Time: 30 Minute

Ingredients

Leftover bread

Olive oil

Parsley

Red pepper flakes

Garlic powder

Salt and Pepper

Procedure

1. Cut bread in cubes. Cut off the crusts if using regular sandwich bread

2. In a large bowl, mix olive oil, spices and herbs

3. Toss in bread cubes and coat them well

4. Arrange cubes in a baking sheet in single layer and toast at 300 F for 10-15 minute or until they become light brown and crispy

5. Store in air tight container once cool down

Ricotta Cherry Parfait

Summer is just around the corner. And who does not like light, quick and easy dessert? I have prepared "Must Have Items in Summer" list. If you have them in your pantry, there are quite a few ideas of quick fix desserts. This list includes Ricotta Cheese, Condensed Milk, Cocoa Powder, Graham Crackers, Chocolate Chips, Whipped Cream, Canned/Frozen Cherries/Berries and Confectioner's Sugar. The other night I was looking at my pantry and freeze and came up with this idea; why not to create layers of ricotta cheese and fruits and then add crackers and nuts to have crunchiness? I did not have Sundae Glasses so instead I used regular bowl. If you have this slick and sexy glass, you can taste all the ingredients in every bite.

Anyway, I prepared small sample first and both of us loved it. I was not sure what to name it then. So I started looking online and found out that it was type of an American Dessert where cream/nuts/fruits/yogurt were layered and served cold. It's called parfait which is derived from French Cuisine. So here is my very own version of Ricotta Cherry Parfait.

Serves 2

Preparation Time: 10 Minute

Cooking Time: NIL

Refrigeration Time: 1 to 2 Hr

Ingredients

4 tbsp ricotta cheese

2 tsp Greek yogurt

2 tsp confectioner's sugar

15-20 pc canned cherries along with juice (Alternatively, fruit jam can also be used)

8 pc graham crackers

10-12 pc almonds, slivered

Procedure

1. Toast almonds at 300 F for about 5-7 minute, keep them aside

2. Mix cheese, yogurt and sugar, whisk thoroughly

3. Roughly chop graham crackers

4. In a glass, create layers of cheese mixture, cherry and crackers. Top it with almonds

5. Serve chilled

Veggie Stew with Beans

Being a stay-home mom, I face different dilemma on Sunday evenings. After spending Saturday and most of the Sunday on cooking, cleaning, grocery, outing and entertaining guests, I want my weekend to end in a healthy and tasty way. But neither I want to go out nor use leftovers or frozen food. And cooking a complete menu is entirely out of question. So I always look for simple options like Bhel, Fada Khichdi etc. These dishes are filling and serve as a complete meal i.e they have got veggies, protein and carbs. 

On a cold and dreary Sunday evening, this steaming hot stew is to die for. Whenever we hear about Stew, we think about beef in background of vegetables. But as I do not eat beef, I do not want to be left out. So I have created my own version of stew where I have used tomato and broccoli puree in background.   Have it all by itself or pair it with your favorite bread, this cheesy-chunky stew is definitely a great addition to your list. When I am in a mood of extensive cooking, I make this stew with Dhebra/Thepla or Paratha.

Serves 4

Preparation Time: 30 Minute + soaking time

Cooking Time: 45 Minute

Ingredients

1 cup veggies of your choice, finely diced (I used onion, zucchini, green and orange Peppers, carrot, corn, scallion)

1/2 cup rajma/ beans

1/4 cup small pasta

4 medium tomatoes

2-3 florets of broccoli

2-3 cloves of garlic, minced

1/2 tsp olive oil

1/2 tsp butter

1/4 cup shredded cheddar cheese

Salt and pepper

Parsley and fresh cream for garnishing (optional)

Procedure

1. Soak rajma for 6-8 hours and pressure cook them

2. Pressure cook/ boil tomato and broccoli. Pulse them into puree (You can strain them if you want)

3. Heat oil in a pan, add garlic and saute it for 2-3 minute

4. Add veggies, add salt and cook them covered stirring occasionally

5. When they are half cooked, add tomato puree, beans and pasta. Add water as required

6. Cook it uncovered till pasta are tender

7. Add butter and turn off the heat

8. Add cream, cheese and garnish with parsley

Kesar-Pista Kulfi

Finally I am back to my blog after indeed a long pause. Little over 3 months of vacation in India has made me a bit lazy as far as blogging goes. In fact, not only blogging, but luxurious treatment on dining table twice a day by mom has made me lazy cook too :) Either I am too tired to cook something new or too bored to plate and take a picture. But finally I made something that was motivational enough to compel me write. 

As a part of birthday celebration of two most important men in life - my brother and husband, I decided to make Kulfi at home. And circumstances could not be better. 'Coming soon' expiry dates on packets of milk powder and condensed milk were forcing me to use them :D 

I was prepared for flop-show but final dish came out just perfect! I am happy that now I have another quick fix in dessert category.

Makes 8 Kulfis

Preparation Time: 5 Minute 

Cooking Time: 45 Minute + cooling & freezing time 

Ingredients 

1 14 oz can of condensed milk (About 2 cup) 

5 cup whole mile 

1/2 cup milk powder 

1/2 tsp cardamom powder 

10-12 strands of saffron 

1/2 cup sliced pistachio 

Procedure 

1. Mix condensed milk, milk powder and milk 

2. Heat this mixture on low-medium flame in a thick-bottom pan 

3. Soak saffron in 1tsp warm milk 

4. Bring mixture to boil until it thickens, stirring continuously (It took about 40 minute) 

5. Turn off the heat and add saffron, pistachio and cardamom powder 

6. Let it cool down completely, fill kulfi molds and freeze until it become solid (For at least 4-6 hour) 

P.S. - I did not have kulfi molds so instead I used paper cups and surprising it became very easy to unmold using paring knife. Also, next time I am planning to use 4 cup milk + 1 cup heavy cream for rich and creamy texture.

"Salad" Sandwich

Another variety of sandwich with lots of salads! I had plenty of veggies suitable for salad and I also wanted to use the bread. At the same time I did not want to put much efforts and I am happy that this last minute fix turned out indeed delicious. I am sure people who raise brows at salad will happily have this sandwich. It’s healthy (especially if brown bread is used), tasty, fast and easy to prepare, can life can get any better? ;-)

Yields 6 sandwiches

Preparation Time: 20 Minute

Cooking Time: NIL

Ingredients

Veggies of your choice cut into small pieces

¼ cup beet, boiled

¼ cup cucumber

½ cup potato, boiled

¼ cup red and green pepper

1 medium tomato, cut into slices

1/4 cup onion, thinly sliced

2 tsp thousand island salad dressing

Salt and pepper

Bread slice, though sandwich roll is preferred

Butter spread

Cheese slice or shredded cheese (Optional)

Procedure

1. In a large bowl mix all veggies. Add salad dressing and mix well

2. When ready to serve add salt and pepper

3. Now take a slice of bread, spread butter, tomato slice, veggies, onions, cheese and cover with another slice

This is a good cold sandwich for pot lucks and picnics

Moong Dal

I had never imaged that I would end up posting this recipe on my blog (Hence I do not have photo either). First reason is, I started this blog with intention to note down my experiments, at least I would not write common dish which we have in our everyday food. Secondly, I did not like this dish at all. It’s a very good example that using more or less same ingredients, how totally different varieties can be created. As much as I love મગની છૂટી દાળ (where moong dal is cooked directly on low flame, with minimal water hence final dish is dry and each grain is perfectly cooked and separated, hence the name છૂટી દાળ. Generally eaten with કઢી/ભાત/શાક/રોટલી), I hate the regular મગની દાળ (Dal is boiled, generally in pressure cooker with generous amount of water. It has liquid texture and generally eaten with ભાખરી/શાક/ભાત). This is my dad’s favorite dish and my mom would usually make it when I am fasting or eating outside.

But after getting married, I did not get much of a choice since this happens to be HIS favorite dish as well. Usually, I avoid making it, but once in a while, I give in to his requests. Recently when I made it, to my surprise I fell in love with it!! Now I am thinking to make it often with exact amount of ingredients and hence noting down the recipe :)

This is also very a good dish to be served when someone is sick. Avoid using ginger-chili-garlic and pepper if it is served to a sick person. It's full of protein, but still easy to digest. I have seen people in North India make it using Ghee, but I am sticking to oil only due to my love for ghee! ;)

Serves 2

Preparation Time: 20 Minute + soaking time

Cooking Time: 20 Minute

Ingredients

½ cup moong dal

1 tsp oil

¼ tsp mustard seeds

1/4 tsp cumin seeds

Pinch of asafetida

5-6 pc whole black pepper

2 cloves of garlic, minced

½ tsp ginger

½ tsp chili

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp dhaniya powder

½ tsp shredded jaggery

¼ tsp aamchur powder

¼ tsp garam masala

Salt

Coriander leaves for garnishing

Procedure

1. Soak dal for couple of hours in warm water and pressure cook it

2. Heat oil in a pan. Add pepper, mustard seeds, cumin seeds and asafetida

3. Add garlic, chili and ginger paste and stir it for a while

4. Now pour dal into the pan and add remaining spices

5. Add water as required and bring it to boil. Stir in between

6. Turn off the heat, garnish with coriander leaves and serve hot

PS. This dal tends to thicken as it starts cooling down. So add sufficient water in the beginning.

Cabbage Curry (Alu-Gobi)

After moving to Maryland, getting fresh vegetables has become pain in neck. Even vegetable like cabbage, which is usually available in Indian/Chinese/American store has become difficult. Due to lack of many options, I ended up buying it though it was not very fresh. After cutting I realized it was very dry and hard. Then I thought to add tomatoes to give gravy like texture. Wait, then I remembered a friend of mine telling me about generous use of curry leaves, udad dal and coconut in cabbage curry made South Indian way. I was little scared while cooking since I had no alternate curry in case something goes wrong with this one. But we both loved the end result and just a simple little twist can give completely different and delicious taste.

Serves 4

Preparation Time: 20 Minute

Cooking Time: 20 Minute

Ingredients

4 cup cabbage, thinly sliced

1 cup diced potato

1/3 cup peas

1 tomato, finely chopped

1 green chili, finely chopped

1 tsp udad dal

8-10 pc curry leaves

1 tbsp oil

1 tsp Mustard seeds,

Pinch of asafetida

¼ tsp turmeric powder

¼ tsp sugar

½ tsp red chili powder

1 tsp grated coconut

Salt

Coriander leaves for garnishing

Procedure

1. Heat oil in skillet on medium heat

2. Add mustard seeds, asafetida, curry leaves and udad dal

3. When udad dal turns light brown add tomato, stir it for a minute or two

4. Add cabbage, potato and peas

5. Add salt and turmeric powder and cook covered until tender

6. Add red chili powder and sugar, turn off the heat

7. Add grated coconut and garnish with coriander leaves

Dal Palak

Here I am with another simple recipe. I like this kind of dish because it’s a good combination of Protein and Greens. Not only it’s quite simple to make but also it makes a complete meal with rice/roti. The original recipe says Palak-Moong Dal but I used three types of dals instead of just moong dal.

Serves 3-4

Preparation Time: 20 Minute + soaking time

Cooking Time: 15 Minute

Ingredients

3 cup chopped spinach

1/3 cup moong dal

1/3 chana dal

1/3 cup toor dal

1.5 tsp oil

A dried red chili

¼ tsp cumin seeds

¼ tsp mustard seeds

¼ tsp turmeric powder

¼ tsp red chili powder

¼ tsp coriander powder

½ tsp lemon juice

Pinch of garam masala

1/8 tsp ghee

Salt per taste

Procedure

1. Mix all 3 dals, soak for 3-4 hours and pressure cook them

2. Heat oil in skillet, add dry red chili, mustard and cumin seeds

3. Add spinach and sauté it for about 5-7 minutes or until mixture becomes dry

4. Add cooked dals, mix well and add remaining dry spices

5. Add water, quantity depends on what kind of texture you want (I used about ½ cup)

6. Add ghee and turn off the heat

P.S. We can also sauté spinach along with onion and tomato to give little Punjabi/North Indian touch

Mixed Dal Khichdi

I am back…after a long time. When I started this blog, I meant to write only special recipes. So I had never thought that I would end up writing this one. But here I am and I am sure it’s worth putting here :)

We both love khichdi and I always try to bring some variations to this simple recipe. I have tried different veggies and dry fruits, but never played with basic ingredients – Dal and Rice. This little twist turned out simply delicious that why it's here :D

Serves 2-4

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

1 cup rice

1/3 cup moong dal (I used combination of yellow moong dal and green split dal)

1/3 cup toor dal

1/3 cup chana dal

1 cup potato cut in small pieces

1 cup onions, sliced

½ cup green peas

½ tsp turmeric powder

½ tsp red chili powder

Salt

For Tempering,

1 tsp oil

2 pc cloves

¼ inch cinnamon stick

10-12 pc curry leaves

1 tsp mustard seeds

Pinch of asafetida

Procedure

1. Dry roast all dals for about 5-7 minute

2. Mix dal and rice and soak them for about 2 hours

3. Heat oil in skillet, add clove, cinnamon, mustard seeds, hing and curry leaves

4. Add onions, stir continuously till they are translucent

5. Add potatoes and peas, stir for another 3-4 minute

6. Add veggies mixture to soaked dal-rice

7. Add 5 cup water and cook khichdi (I pressure cooked it, but if you cook outside it tastes far better)