Carrot Kheer & The BIG News !!

This space has been silent for a while now & its not without a reason. I am a Mommie to a beautiful little Baby Boy. Born on the 29th of September, He is 47 days old to be precise. Sleepless nights & Diaper duties have been the order of the day but Hey, I am not complaining .. I can't be more thrilled at the moment & Life's just Beautiful .. I'll be writing about more my little boy & our journey together in future posts

Deepavali is finally here & This Deepavali is special for us. Its the first Indian festival we celebrate with the little one. Just like every year, Amma made loads of goodies. I wasn't allowed to eat any because I am on a post partum diet with loads of dietary restricitions. Hey, I am not complaining because at the end of the day, its all for my good. Anyways, all i got to drink was a glass of Carrot Kheer.

You Will Need:

1 .5 litres Milk
4 medium sized carrots - peeled & roughly chopped into cubes
A handful of almonds
Sugar - 5 tbsp or more
1 tsp cardamom powder
A few strands of saffron soaked in warm milk

How To:

In a pressure cooker, heat about a cup of milk. Add chopped carrots, almonds & pressure cook for 2 whistles. Allow it to cool completely. Once cool, drain milk & set aside. Grind cooked carrots & almonds into a smooth paste without adding any water
Meanwhile, in a heavy bottomed vessel, boil remaining milk. once it boils, allow it to simmer gently. Add pureed carrots & almonds, sugar & the milk that was set aside after boiling carrots & almonds. Mix gently & simmer on low flame for about 15 mins. Add Cardamom powder before turning off the stove.
Add Saffron & mix well. Set aside to cool. Once it comes to room temprature, chill in refrigerator

NOTE:

There is no need for you to peel the almonds. It won't make any difference to the colour.
This kheer isn't overly sweet so, Increase sweetness as per your taste. The amount of sugar required depends on the sweetness of carrots too

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, by Deepthi Shankar

Kid Friendly Recipes

South Indies: Ammini Kozhukattai | Steamed Rice Flour Dumplings

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, by Deepthi Shankar

Festive Food

South Indies: Thenkolalu/Thenkuzhal

So, What's cooking for Ganesh Chaturthi? Like every year, there's going to be a wide array of sweets & savories made as an offering to Lord Ganesha. Afterall he loves eating. We already made a huge batch of Kodubales & they are safely stored away so that no one eats them before they are offered to the Lord.

We also made some Thenkolalu/Thenkuzhal today. Thenkolalu ( in Kannada ) or Thenkuzhal ( in Tamil ) is a traditional deep fried savoury snack made during festivals like Ganesh Chaturthi/ Krishna Janmashtami & even Deepavali. Okay, you can even make it on other days, just to munch on something with your Filter Coffee ( if you have the patience to deep fry ) There are several versions to this recipe, where the proportion of Rice Flour: Urad Dal flour differs slightly. Here's how we make it at home

You Will Need:

3 cups Rice flour
1 cup Urad dal
2 tbsp melted butter
1 tbsp hot oil
2 tsp cumin seeds
A generous pinch of asafoetida
Salt as per taste
Oil to deep fry ( I used refined Groundnut Oil)

How To:

In a skillet, dry roast urad dal on low flame for about 5-8 mins until aromatic. Do not allow them to change colour. Allow them to cool. Once cool, grind into a smooth powder using a mixer/food processor

In a dry bowl, add all the dry ingredients together. Add melted butter. Now add water little at a time to form a soft pliable dough. Set aside

In a heavy bottomed Kadhai, Heat oil to deep fry. Once the oil is hot enough, take out a tbsp of oil, add it to the dough & knead again.

Fix the 3 round attachment into the chakli maker/murukku press. Take a small amount of dough & place it inside the murukku press. Keep about 3-4 steel ladels handy. Grease them with oil. As you press the dough into each ladle, rotate the murukku press into circles.

Quickly slide them into the kadhai & deep fry until the the bubbling & hissing action subsides. Flip them once or twice in between, like say a couple of mins after they go into the oil. Deep fry till it turns slightly golden yellow in color. Once done, remove with a slotted spoon & drain on paper towels. Allow them to cool completely & transfer into an air-tight jar.

NOTE:

Fry 4-5 Thenkokalus at a time, depending on the size of your frying pan. You don't want to over crowd the pan.
You can replace cumin seeds with Sesame seeds if you wish to.
Do not knead the dough well before time & allow it to rest. It tends absorbs more oil as you deep fry.
You can press the Thenkolalu directly into the kadhai, if you are used to it. But if you are a novice, do not try it. I prefer pressing the Thenkolalu onto a ladle & sliding them into the oil. It's much safer this way

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, by Deepthi Shankar

General

Pumpkin & Coconut Milk Soup | A Guest Post for Cakes & More

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, by Deepthi Shankar

Curry

Aloo Panch Phoron | Stir Fried Potatoes in a 5 Spice Mix

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, by Deepthi Shankar

Lunch/Dinner

Moong Bean Pulao

There are some recipes that fall into your comfort zone. The recipes that you depend on when you don't want to spend too much time cooking yet you want something tasty & filling because you are hungry.

This Moong Bean Pulao falls into that category atleast for me. All because, it takes less than 30 mins to make this & there is not much prepping required other than chopping onions & tomatoes. And, for the little effort it takes, its absolutely tasty & healthy too. So that makes this a perfect weeknight dinner or even a lunch box option.

Mom has been making this since the longest time I can remember & this is clearly one of my childhood favorites.

Serves 4

You Will Need:

1.5 cups Basmati Rice
1/2 cup Moong Beans
1 large onion - chopped lengthwise
2 ripe tomatoes - chopped
3 green chillies - slit lengthwise
1 tsp cumin seeds
1 1/2 tsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp Kitchen king masala
1-2 bay leaves
1 tsp desi ghee
1 tbsp cooking oil
fresh coriander for garnish (Optional)

How To:

Soak Basmati rice in several changes of water until the water runs clear & soak in water for about 15 mins. This is optional though

While you are chopping onions & tomatoes, bring a pot of salted water to boil & add mung beans. Allow them to cook while you are busy with prepping.

In a pressure cooker, add a tsp of desi ghee & a tbsp oil. crackle cumin seeds. Add torn bay leaves, & saute for a few seconds. Add chopped onions, ginger garlic paste and a little bit of salt & saute till the onions turn pink. Add chopped tomatoes, red chilli powder & saute until the tomatoes are nice & soft. This should take about 5 mins.

Drain the Basamti Rice & add them into the pressure cooker. Saute for a minute. Next, drain the moong beans & add them along with kitchen king masala. Give it a good stir. Add 1 1/2 cups of water & salt. bring it to a boil. close the lid & allow it to pressure cook for 1 whistle or 2 whistles depending on the type of pressure cooker you use.

Once the pressure is released, open the lid & allow it to cool a little, maybe for about 10 mins. Add lemon juice & chopped coriander & fluff with a fork. Serve with a raita of your choice. I usually serve this with a simple onion raita.

NOTE: If you have some time on hand, you can soak Moong Beans in water for about 30 - 45 mins. Then, you need not cook the moong beans as you are prepping. You can add the Moong Beans directly into the pressure cooker after adding rice.

Green Moong Pulao

Yield: 4

Author: Deepthi Shankar

Ingredients

5 cups Basmati Rice
1/2 cup Moong Beans
1 large onion - chopped lengthwise
2 ripe tomatoes - chopped
3 green chillies - slit lengthwise
1 tsp cumin seeds
1 1/2 tsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp Kitchen king masala
2 bay leaves
1 tsp desi ghee
1 tbsp cooking oil
fresh coriander for garnish (Optional)

Instructions

Soak Basmati rice in several changes of water until the water runs clear & soak in water for about 15 mins. This is optional though
While you are chopping onions & tomatoes, bring a pot of salted water to boil & add mung beans. Allow them to cook while you are busy with prepping.
In a pressure cooker, add a tsp of desi ghee & a tbsp oil. crackle cumin seeds. Add torn bay leaves, & saute for a few seconds. Add chopped onions, ginger garlic paste and a little bit of salt & saute till the onions turn pink. Add chopped tomatoes, red chilli powder & saute until the tomatoes are nice & soft. This should take about 5 mins.
Drain the Basamti Rice & add them into the pressure cooker. Saute for a minute. Next, drain the moong beans & add them along with kitchen king masala. Give it a good stir. Add 1 1/2 cups of water & salt. bring it to a boil. close the lid & allow it to pressure cook for 1 whistle or 2 whistles depending on the type of pressure cooker you use.
Once the pressure is released, open the lid & allow it to cool a little, maybe for about 10 mins. Add lemon juice & chopped coriander & fluff with a fork. Serve with a raita of your choice. I usually serve this with a simple onion raita.
NOTE: If you have some time on hand, you can soak Moong Beans in water for about 30 - 45 mins. Then, you need not cook the moong beans as you are prepping. You can add the Moong Beans directly into the pressure cooker after adding rice.

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

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, by Deepthi Shankar

Reviews

Bliss Chocolates - Bangalore

Bliss Chocolates, India's first luxury chocolate brand has been around for some time now, 3 years to be precise. Well, it's not just your regular shop stuffed with all things chooclatey .. It is based around the concept of a lounge .. Yes, you heard it right, Its a Chocolate Lounge & the first of its kind in India. Which means, you can just drop in to their lounge & enjoy the goodness of all things Chocolate

A week ago, I happened to go to their Luxe Lounge in UB City. It's a small cozy place right in the center of UB city which can accomodate about 30 odd people. We started our Chocolate journey with Belgian Dark Chocolate Pastry along with some rich chooclate sauce poured over the top. Then came an array of assorted chooclates right from Almond chocolates, Rum truffles to Plain Dark Chocolates. The also have various Indian Flavored chocolates like Jeera, Masala Chai & cardamom But the highlight definitely was the Chilli Chocolate. It comes with just the right hint Spice from red chilli flakes.

And then came a cup of Hot Chocolate made with the finest belgian dark chocolate, so perfect for the Bangalore weather right now. After an overdose of sweetness, we ordered for some nice & crunchy Masala French fries along with a strong cup of Cappuccino. Much needed, I tell you .. They also have other fried goodies on the menu along with some sandwiches

Besides, this they also have gift hampers along with a few selected wines & you can even place an order online. They make great gifts during Diwali & New Years. The chocolates, pastries & other fried goodies are very good, no doubt .. But it is a tad expensive & will cost much more than your regular bar of chococlate .. They have the finest raw chocolates sourced from all around the world. No wonder, it's a luxury brand isn't it ??

Besides UB City, they have their outlets in Forum Mall, Koramangala, Mantri Square, Malleshwaram & Forum Value Mall, Whitefield. For anyone who loves chocolates, this place is worth checking out. You can also find more information or order online from their website http://www.blisschocolates.asia/index.php

Go Visit this chocolate Heaven & Have Fun !!

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, by Deepthi Shankar

Gujarati

Rava Dhokla | Steamed Savoury Semolina Cake

I have always been a huge fan of Dhoklas ever since my Bombay days .. Even though, Dhokla is a traditional Gujarati snack, it is equally popular in Bombay & are a staple in most takeaway places in the city.

I never bothered to look for a recipe back then, because Mum made lovely Dhoklas or even easier, it was always available at the nearest takeaway. What I didn't know is that there are several variations to this like Khaman, Nylon Khaman, Dhokla, Rava Dhokla, Khatta Dhokla, Instant Dhokla & what not .. Another important fact that I was unaware of all these years is that Khaman & Dhokla are NOT the same & there is nothing known as 'Khaman Dhokla' which is what Khaman is referred as, all over the country. Perhaps, a Gujarati would be able to explain this better

I came across a recipe for Rava Dhoklas which uses semolina instead of gram flour. They turned out very fluffy & super soft .. I really don't know, if this is how it is traditionally made, but then, I am in love with this :-)

Makes about 35 Dhoklas

You Will Need:

2 cups fine Semolina
2 tbsp Gram Flour/Besan
1 cup fresh yogurt
1 cup water
1/2 tsp turmeric powder
3 tsp green chilli paste
1 tsp ginger paste
2 tsp cooking oil
2 tsp sugar
2 tsp Eno Fruit Salt
Salt as per taste
Juice of 1 lemon
Additional 2 tsp sugar

To Temper

1 tbsp cooking oil
2 tsp mustard seeds
1/4 cup chopped coriander
1/4 cup fresh grated coconut

How To:

In a large bowl, add semolina, Besan, turmeric, sugar, salt. green chilli & ginger paste & cooking oil. Add yogurt & mix well. Slowly add water & mix well to form a smooth batter. See to it that no lumps are formed. Allow this batter to rest for about 5 mins.

Meanwhile, fill a stramer with about 1.5-2 inches of water & bring it to a boil. Grease a shallow metal dish with cooking oil & set aside

Just before pouring the batter into the metal dish, add Eno & whisk well. The mixture rises & doubles in volume. Pour the batter into the metal dish. Gently place into the steamer. Cover & steam cook for about 15-20 mins. Insert a toothpick in the center. if it comes out clean, then your Dhoklas are done. Remove from heat & Allow them to cool slightly

Meanwhile, heat a tbsp of cooking oil & splutter mustard seeds. In a small bowl, take about less than 1/4 a cup of water. Add juice of one lemon, & about a tsp of sugar. Mix well & allow the sugar to dissolve. Add spluttered mustard seeds along with oil to this & mix well. Pour this evenly over steamed dhoklas before you add the garnishing. Let the Dhokla soak in it for a while. This helps in keeping the Dhoklas moist. Cut the dhoklas into neat squares & garnish with fresh coconut & tons of chopped coriander. Serve with Coriander & Mint Chutney

This works great as a starter & since they are eaten at room temprature, they work great for potluck lunch/dinner & for picnics too

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, by Deepthi Shankar

Breakfast Dishes

Vegetable Poha

Breakfast has always been an elaborate affair at home. Like most South Indian homes, I grew up eating Idli, Dosa, Upma, Pongal, Akki Rotti etc & I love it that way .. Infact, I don't even remember eating Cereals for breakfast for the 1st 20 years of my life .. Really :) Later on in life when losing weight & dieting came into picture, we got into eating cereals & fruits for breakfast, only to go back to the good old Indian breakfast, in a matter of few weeks :)

Poha is one of India's most staple Breakfast dishes & you will find variations as you move from one state to another. On days when I am very hungry, I like a big bowl of Hot steaming Poha for Breakfast, loaded with lots of veggies, a generous amount of Sev added on top .. Yumm

You Will Need:

2 cups Thick Poha
1 big onion - finely chopped
1 carrot - peeled & diced into cubes
1 medium sized potato - peeled & diced into cubes
A handful of green peas - fresh or frozen
2 tbsp fresh grated coconut
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
4 green chillies - finely chopped
juice of half a lemon
1/4 tsp turmeric powder
2-3 tbsp cooking oil
Salt as per taste
Fresh coriander for garnish
Sev for garnish

How To:

In a colander, wash Poha in several changes of water. Drain water & Set aside.
In a pan, heat cooking oil, splutter mustard & cumin seeds. Add green chillies, Urad & chana dal. Saute for about 20 secs until the urad & chana dal slightly change color. Add onion & little bit of salt & turmeric & saute until the onions turn pink.
Add Potatoes & carrots & cook covered with a lid. Saute at regular intervals to avoid the vegetables from getting burnt. When they are half cookes, Add green peas & cook for another 3-4 mins.
When the vegetables are done, Add poha, salt, grated coconut, lime juice & gently mix well on low flame.
Garnish with fresh corinder & top with Sev if you don't mind a few extra calories

Serve with some good old Filter Coffee .. Aah Bliss !!

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, by Deepthi Shankar

Appetizers

Chane Ka Shorba | Indian Spiced Chickpea Soup

I am seriously done with restaurants that serve greasy & spice laden food in the name of Punjabi Cuisine. I didn't grow up eating Punjabi food, but I for sure know that what you get in such restaurants is not what is typically cooked in a Punjabi household. So, when I happen to visit a Punjabi restaurant, I am always on the lookout for something that has subtle flavours & is relatively less greasy. For how long can one enjoy the very rich Paneer Butter Masala & Butter or Butter Kulcha anyways?

We went out for dinner at this typical Punjabi restaurant many moons ago & I happened to order Chane ka Shorba - A delicately spiced Indian Chickpea Soup. It is not very often that I try to recreate what I order at fancy restaurants but then I fell in love with this shorba so I had to make this again.

This Shorba was originally made with Kaale Chane or Black Chickpeas. Since, I didn't have any on hand, I made use of the white one. I reckon, you can even use Sprouted Chickpeas.

Since, I didn't have a recipe on hand, this is loosely based on whatever my tastebuds could predict. But then, it was really really close to the original :)

You Will Need:

1/2 cup chickpeas - soaked overnight or for 8hrs
1 big onion - roughly chopped
2 medium sized tomatoes - roughly chopped
3 green chillies
1 tsp Everest Chole Masala
1/2 tsp Garam Masala
1/4 cup cream or 1/2 cup milk
Salt as per taste
1 tsp Ginger-Garlic Paste
2 tsp butter
2 cups water/vegetable stock
Fresh coriander for garnish

How To:

Pressure cook chickpeas, with a pinch of salt, until soft. Set aside.
In a heavy bottomed pan, heat butter. Splutter cumin seeds. Add onions & tomatoes along with green chillies, ginger-garlic paste. Saute for a couple of mins. Add Choley Masala & saute until the onions & tomatoes are soft & mushy. Set aside & allow it to cool
Blend together chicikpeas & the onion tomato mixture until smooth.
Strain into a soup pot. Add 2 cups of water/vegetable stock & heat it gently. Add Garam Masala, Salt to taste & cream. Simmer for about 10 mins on low heat.
If using milk instead of cream, reduce the amount of water/vegetable stock
Garnish with fresh coriander & Serve Hot

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Desserts

Mango & passion Fruit Fool

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Lunch/Dinner

South Indies: Nimbe Saaru/Lemon Rasam

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Appetizers

Tomato & Bell Pepper Bruschetta

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, by Deepthi Shankar

Appetizers

Baked Potato Wedges | Cumin & Thyme Flavored

An Old recipe with a new picture yet again .. I've made these so many times but I could never take pictures because they disappear so fast. Then again, nobody can resist a plate of oven fresh hot potato wedges right??

What would you ever do with someone, who reaches out to a pack of chips, french fries & other fried goodies at the drop of a hat . . I am talking about Shankar . . He gorges on fried goodies like there is no tomorrow & does not think think twice about lapping up a plate of fried food all by himself .
.

In spite of turning down those innumerable requests for fried snacks, He still is optimistic . .

One snack that I often make to compensate for those unheeded requests is the incredibly simple Potato Wedges. These wedges are surprisingly addictive and a healthy replacement for the ubiquitous French Fries .

I keep varying the flavours. Sometimes, its spiced with chilli flakes & garlic & at times, I like to go all herb & add thyme, rosemary, oregano or whatever is available.
This time, it is some earthy cumin & thyme to bring out that lovely flavour.

Ingredients:

4 large potatoes
3 tbsp olive oil
Salt as per taste
2 tsp cumin seeds
2 tsp fresh/dried thyme

Method:

Scrub the potatoes well & slice them into wedges with the skin on
Preheat the oven at 220 C
Spray a baking dish with olive oil, place the potatoes on the baking tray
Throw in cumin, thyme & salt
Toss the potatoes well.
Place the tray in the centre of the pre-heated oven & bake for about 20- 25 minutes or until they turn crisp & slightly golden on the outside
You might want to turn the potatoes, halfway into the baking time

Serve HOT . . Enjoi !!!

Ahh . . these wedges are worth raving about . . Crisp & thick, with softer insides. The skin lent a very earthy flavour. These beauties came out piping HOT was was seasoned to perfection. And the best part about it is, It goes easy on your waist-line too.

These spicy wedges are a perfect accompaniment with tea/coffee on those chilly winter evenings. Having a party at home?? works as a great appetizer too :)

Go Ahead .. Indulge !!

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, by Deepthi Shankar

Baking

Whole Wheat & Almond Cookies

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, by Deepthi Shankar

Baking

Savoury Onion Crackers | Baked Nippattu

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, by Deepthi Shankar

Gravy

South Indies: Majjige Huli - Ash Gourd & Buttermilk Stew

An old post with new pictures yet again .. And, it is Majjige Huli/ Mor Kuzhambu in Tamil ,this time .. I have grown soo fond of this subtly flavoured stew that I actually wait for summer, just to have an excuse to make this more often

This afternoon at lunch, I was just contemplating, how the simplest stuff is sometimes the best and so darn, finger-lickin' good without anything exotic. One of the many ways of enjoying a simple meal is eating rice with a simple yellow colored, tangy yogurt based gravy- Majjige Huli.

Its such a lovely dish to look at. A pale shade of yellow, vegetables cut into large chunks & dunked in a creamy buttermilk-coconut sauce. The tempering of mustard seeds, curry leaves & red chillies add a lovely dash of color.

On Hot summer days, we immensely enjoy Majjige Huli with steamed rice. It has an amazing cooling effect on your body & it really brings out the flavor of vegetables.

Ash Gourd really blends well with the gravy & this is truly one of the best ways to use up Ash Gourd.This is comfort food in one of the most simplest forms.

You Will Need:

250g Ash Gourd - cut into large chunks & cut the skin off
2 cups Yogurt - Slightly sour or a day old yogurt will work wonders
Salt as per taste

To Grind:

3 tbsp grated coconut - fresh/frozen
2 tbsp chana dal - soaked in water for 30 mins
10 green chillies - medium spiced
1 tsp cumin seeds
1/2 tsp turmeric
A small piece of ginger

To Temper:

2 dry red chillies - broken
1 tsp mustard seeds
A few curry leaves
A big pinch of Hing
1 tsp desi ghee/clarified butter

How To:

Cook Ash Gourd with a pinch of salt in about 2 cups of water until completely cooked yet firm
Grind all the ingredients mentioned in the list into a smooth paste using little water
Add the ground paste to the cooked vegetables & bring the mixture to a boil
Add yogurt & salt as per taste & let it simmer on low flame for about 10 minutes. Keep stirring in between.
Temper with mustard seeds, curry leaves, Hing & red chili

Serve with HOT steamed rice. Enjoi !!!