(Red Lentils) Masoor Dal Tadka

Some recipes are easy as 1 2 3 and some might wonder why I am sharing a simple daal recipe. However, a lot of my friends loveee eating daal and often ask me for an “simple” recipe.

Ingredients: 

  • 1 Cup Masoor Daal (Red Lentils)
  • 2 Cups Water
  • 1 Tomato, roughly diced
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Chilli Powder

For the Tadka (Tempering):

  • 1 Tbsp Ghee / Clarified butter
  • 3 Cloves of Garlic, Chopped up
  • Half an onion, chopped finely
  • 1 Tsp Asofoetida
  • 1 1/2 Tsp Cumin Seeds
  • 1 Tsp Mustard Seeds (optional)
  • 2-3 Dry Red Chillies

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To cook the Daal:

  1. Washed the lentils about three to four times to clean any dirt of residue on the grains.
  2. Added 2 cups of water to the daal in the pressure cooker, chopped Tomatoes, Turmeric and Chilli powder.
  3. Pressure cook for 7 to 10 minutes – 2 whistles on high heat and three on low heat.

For the Tempering: 

  1. Heat the Ghee in a small pan and when hot add Mustard seeds, Cumin seeds, Red chillies and let them start to splutter.
  2. Then add the chopped Garlic and Onions; mix and add asofoetida. Sautee until Garlic and Onions are cooked.
  3. Add the tempering to the cooked daal, add Salt to taste and let it simmer on a low heat for about 10 minutes.

Enjoy with hot Rotis or Steamed Rice! 🙂

 

Easiest [No Bake] Chocolate Pie

I love no bake recipes and I am sure I don’t need to give you a reason why! This one is my filed away in my rescue archive of things to make with little time to spend gathering ingredients and a huge pay off.

Usually this also turns out to be a favourite because everyone seems to love chocolate! I’ll tell you what it is decadent though but also incredibly versatile. The filling is like that of a no bake cheesecake and so I added my favourite Lindt dark chocolate orange with equal parts of a Milk chocolate. You could easily add a berry compote or a ginger masala chai reduction 😉 Continue reading

Sesame – Peanut Sauce Udon

There are some days where I am craving only a certain type of food. When asked me “ok so what do you want to eat?” my response is “You know… something that I can go slurp slurp slurp!”  This usually will involve a real feel good endeavour of ordering or cooking something that will be held really close to my mouth with my hands shovelling (as elegantly as that’s possible) saucy, slurpy food.

This is one such recipe; kind of satay-esque, dan dan noodle -esque sauce that’s great over any kind of noodles. Continue reading

Spicy Chicken Spaghetti

Can I cook an authentic Italian meal? Sure, if I tried. Does it come to me naturally? Nope. So here’s a pasta sauce that’s Italian enough and my Indian palate loves it!

Ingredients: (makes enough for two hungry people)

  • Half a medium sized onion chopped
  • 1 Tbs of finely chopped garlic
  • 1 carrot diced into small cubes
  • 250 gms minced chicken
  • 1/2 tsp Oregano
  • 1 tsp Red chilli flakes
  • 1/2 tsp Italian seasoning
  • 1 tsp ground Black pepper
  • 1 Tbs Olive oil
  • 1 cup water
  • Cheese of your choice to grate over
  • Salt to taste
  • Cooked spaghetti

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How to COOK:

  1. Heat oil in a pan and add the Onions and garlic into the pan. Sautee for 3 to 4 minutes on medium to low heat.
  2. Add the Red chillies and herbs and mix well, cook for about 2 minutes. Make sure the heat is not on high as you don’t want to scorch the herbs, this will make it lose it’s flavour.
  3. Then come the carrots, add and stir well and sautee until they have a slight brown caramelisation on them.
  4. Add water, stir well and set aside to simmer on a low heat.
  5. In another pan, brown your minced chicken meat and when that’s ready add it to the sauce that’s simmering away.
  6. Let the chicken simmer in the sauce for 5 minutes (add a little water if the consistency is drying out) so that it absorbs the flavours and also adds it’s own! When ready just serve this over some spaghetti and top with grated cheese.

Happy cooking!

 

Kerelan Red Pepper Shrimp Curry

This sweet, subtly spiced curry is perfect for when you don’t have much time to cook dinner but don’t want to resort to the quick n easy pasta. Try this and serve it with some hot steamed rice.

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What you will need:

  • 150 gm Shrimp (Fresh preferred but Frozen is just fine too)
  • Half of a medium sized onion, chopped finely
  • 1 Red Pepper cut into even lenghtwise pieces
  • 1 1/2  inch of Ginger grated
  • 1 big clove or 2 small cloves of Garlic grated
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 3 Dry red chillies
  • 1/4 cup Grated coconut (optional)
  • 1 tsp Asofoetida (skip it if you don’t have it or can’t get your hands on easily)
  • 1/2 tsp Garam Masala powder
  • 2 tsp Turmeric powder
  • 1/3 cup of Coconut Milk
  • Salt to taste
  • 1 tbs Vegetable Oil (not olive because it does change the flavour)
  • 1/4 cup water

 

How to cook:

  1. Heat oil in a heavy bottomed pan and Mustard, Cumin seeds and Red chillies
  2. Next add the Onion, Ginger and Garlic to the pan and sautee it (turn the heat down a bit if it’s too hot, you don’t want to brown the onions just cook out the acidity). If adding the grated coconut do so now.
  3. Once done sauteeing for about 2 mins add water to soften the onions further and cook for another 2 to 3 minutes .
  4. Then add the turmeric powder and Asofoetida and mix to evenly combine the turmeric with the onions and spice mix.
  5. Add the Garam Masala and sautee on medium heat for another 2 minutes.
  6. Now come the peppers and shrimp, stir so that the shrimp is covered in the spice mix.
  7. Add Coconut Milk and stir so everything is combined, add salt to taste and then let it simmer covered, on low heat for 15 minutes.

Enjoy!

Give Mom a Break – fast.

Mothers need to be celebrated every single day, however, given our busy schedules and hyperactive lives these designated days force us to carve time out for those that matter.

Try these 5 breakfast recipes you can make for mum whenever you get the chance. Just make sure you don’t miss out the most important ingredient, common for all these recipes, love.

  1. Healthy Decadent Chocolate Banana Oats
    Perfect if your mom (and family) nurses a sweet tooth, with no added refined sugar this one will give her the sweet fix and is healthier than a chocolate cake but tastes just as good!
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  2. Savoury French Toasts 
    Dip, dip and go! If you like a spicy brekkie amp up the spice by adding more chillies. These savoury french toasts are a twist on a popular classic and sure to go down well with some special mimosas.
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  3. Shroom-Mami Bread
    Make a roux and add Mushrooms sautéed with garlic and Italian Herbs seasoning to make an earthy, cheesy, ultimate umami sauce. Top bread triangles with this, grated some cheese over it and pop it in the oven! 20160506_100416


  4. Upma/ Roasted Semolina Porridge 
    Takes slightly more prep than the others but it is totally worth it. This one’s great to set in the middle of the table and have everyone dig in!20160423_095921


  5. BerryNANA Pancakes 
    No list of a breakfast/ brunch is complete without the mention of pancakes. These Blueberry and Banana pancakes are quick, easy and wait for it … healthy! Another recipe that doesn’t need any refined or added sugar; you’re love is sweet enough for this one.BerryNana Pancakes


     

Mushroom Toasts

There is always Mush room for Mushrooms on my toast! This breakfast recipe is inspired from my time at University where I had come to know a Indian – Kenyan girl really well. A couple of girly sleepovers watching reruns of Dilwale Dulhaniya Le Jayenge (The most celebrated  RomCom/Romantic Drama movie in Bollywood history) we’d wake up hungry. Away from home and family, Continue reading

Chocolate Banana Quick Oats

What you will need:

  • 1 Cup Rolled Oats
  • 1 Tbs Organic Cocoa powder
  • 1 Tsp Vanilla extract
  • 1/3 Cup Milk
  • 1 Cup water
  • 1 Banana
  • Semi Sweet Chocolate chips

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How to make:

  1. Mix in the dry ingredients first. So, add the Oats and cocoa powder and mix well.
  2. Add the milk and water and stir in with oats and place on a medium flame.
  3. Turn the heat to low when the oats have softened up and stir to create a creamy smooth texture.
  4. Take the oats off the heat and stir in the vanilla extract.
  5. Serve in bowls and decorate with sliced banana, sprinkle with chocolate chips, crushed almonds. I sometimes sprinkle a little coffee powder on the bananas.

Amamma’s Upma – Roasted Semolina Porridge

As a child, UPMA (said “oop-ma”) was not something I ate happily. My mother loved making it because it was a default recipe. An option that was easy to default to because 1. it was easy – this word is going to get repetitive- and 2. it was versatile. She could pack in some nutrition for a peppy (fried pin wheel msg flavoured snack) eating kid by sneaking some carrots or peas in there and I of course, detested that.

So while it was a struggle to get to me say yes to Upma, once it would present itself in front of me, all hot and steamy, scantily dressed with some SEV. I could never resist it and as you can imagine, over the years upma’s simplistic persistence has yielded in me growing to love it. Here is a family recipe, championed by our Amamma (grandma) and her variation is the addition of Turmeric and Tomatoes.

 

What you will need:

  • 1 cup Semolina
  • 1 Tsp ghee
  • 1 tsp Mustard seeds
  • Handful of curry leaves
  • 2 Green Chillies slit lengthwise
  • 1/2 tsp Hing (asofoetida)
  • 1 tsp Turmeric
  • 1/3 cup grated Coconut
  • 1 inch Ginger, grated
  • Half a small onion finely chopped (1/3 cup)
  • Half tomato finely chopped
  • 1/2 tsp sugar
  • Salt to taste & coriander leaves to garnish.

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How to cook:

  1. Dry roast the Rava (semolina) on a low-medium flame for about 10 to 15 mins. Add ghee to this about 5 to 7 minutes in. Make sure you are stirring this constantly as you want to distribute the heat evenly and avoid it from concentrating on any one bit as this could cause it to either burn or get an uneven colour. Need to do this until the raw, powdery smell is replaced by a warm, sweet roasted aroma. Roasting the rava will add flavour but all make the grains puff up and separate. 
  2. Set the rava aside and prepare the seasoning. Add about 1 Tbs of Ghee, once this is hot add ingredients in the following order:
    – Mustard seeds
    -Green chillies
    – Hing
    -Curry leaves
    – Onion and Ginger
  3. Sauté the seasoning mixture until the onions are translucent (you do not want to brown them)
  4. Next add the tomatoes and cook the mixture another 7 minutes then adding salt and sugar and 3 cups of water.
  5. Check for balance in seasoning, adjust if needed and then add turmeric. Leave it to simmer for about 10 to 15 minutes.
  6. check for slight dry porridge like consistency; the water should be completely absorbed. Garnish with chopped coriander leaves and fresh grated coconut.

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Happy cooking 🙂