Wednesday, December 12, 2018

SUPER Food at your doorstep

SUPER Food at your doorstep

Hi Supermoms,

Hope you are well. 

I had a very busy last couple of days . Winter has set in and that means shorter day time. 

By the time I finish cooking breakfast and winding up , it is time for lunch and by the time I clean the kitchen counter, it is time to plan dinner. 

After a marathon cooking session this weekend, I decided to take a break, Swiggy some food and relax with my family.  When we order as a family, not all of us agree on one dish or a particular cuisine. My daughter likes to order Indo-Chinese , my son loves his Pizza , I love to order kulchas and my hubby loves some chaat or snack like Kachoris. But if there is one thing we all love in common, it is the Biryani. My husband grew up in Hyderabad and loves his vegetable Biryani. He was the first to introduce us to the world of Biryanis. 

SUPER Food at your doorstep


Whether it is Hyderabadi or Andhra style, Awadhi or Afghani, Soya or Paneer, Classic or Charcoal biryani, we like to try and taste different varieties of Biryanis from good restaurants. Flavourful and mildly spicy salan with an onion raita compliments the biryani so well. Since we are order at the same time from multiple restaurants, we used to end up paying delivery charges on each order. This is when I came to know about the Swiggy Super.





 As a Swiggy SUPER member, you get free delivery all the time from all restaurants on any order above Rs. 99. 










With Swiggy Super, ordering food has become has become a great cost saver for me. 

Yesterday I ordered Vegetable Biryani with Salan, Kachori Sabzi and Gulab Jamuns for lunch after becoming a Swiggy SUPER member. Not only I got delivery in super quick time, I got them delivered free of cost.



Well, I  feel SUPER excited that I am able to make savings by joining Swiggy SUPER.  I am a SUPER now. Are you ?

With Love,

Masterchefmom



*This is a sponsored post 


Tuesday, December 4, 2018

Kanakambaram Dosai | Vegetable Dosai Recipe | Tiffin Box Recipe | Gluten Free and Vegan Recipe


Kanakambaram Dosai

Hi Supermoms,

It is always great to bring in some cheer πŸŽ‹πŸŽŠπŸŽ‰πŸ’ƒ.

Recently, I brought colours to my daughter's tiffin box by making the  'Kanakambaram dosai'. 

'Kanakambaram' is a  beautiful orange hued flower that grows in abundance in South India . It always brings back so much childhood memories. This flower is tied together with other fragrant herbs and flowers to form a strand. When you visit a flower vendor and ask for a strand of 'Kanakambaram', he will always give you a multi-coloured strand of flowers. 

This dosai reminded me of those colours and I thought it is apt to call it ' Kanakambaram Dosai' or just 'Kanakambaram '. 

I prepared coloured dosai batter by grinding vegetables along with soaked rice. You can also add the pureed vegetables to the regular dosai batter also. 

You can try different patterns , designs and shapes with the colourful batter . So much fun ! 

Kanakambaram Dosai

Kanakambaram Dosai:

Preparation time : 4 hours 
Cooking time : 20 minutes
Serves : 2-3
1 cup = 250 ml cup 

Ingredients :

1/2 cup raw rice( Sona Masuri)
1/2 cup boiled rice ( Sona masuri)
1/4 teaspoon fenugreek seeds
salt to taste 

For the orange colour :

1 carrot 
1 tomato 
1/4" ginger ( optional)

For deep red:

1 beetroot

For green :

1/2 capsicum
handful of cilantro/coriander or mint
handful of spinach 
1/2 green chilli ( optional) 

Method :

1. Wash and soak both the rice varieties together along with fenugreek for 4 hours and grind smoothly .
2. Divide the rice batter into three portions.
3. Grind the different coloured vegetables separately.
4. Add the ground vegetable to batter and make different coloured batter.
5. Now you have deep red, green and orange batter.
6. Heat tava and pour 1/4th ladle of green batter in the centre and spread it into a small circle.
7. Continue the circle with orange batter , followed by red. 
Note : You can use colours of your choice. 
8. When one side is done, flip and cook the other side.
9. Repeat this process for your remaining batter.

Beautiful looking , tasty and healthy Kanakambaram Dosai is now ready ! I served it with  vegetable stew

Kanakambaram Dosai

Happy Cooking !

With love,

Masterchefmom





Monday, December 3, 2018

Kondakalai Dosai | Chickpeas Dosai | Channa Dosai Recipe | Gluten Free and Vegan Recipe


Chole Dosai

Hi Supermoms,

I am super excited to connect with you after my two month break . I have been cooking on a regular basis the last couple of months but due to personal commitments was unable to share  new recipes with all of you. 

Chickpeas is one of my favourite ingredient . I love adding chickpeas in my my family's diet . It is very easy to sprout the chickpeas . Wash and soak chickpeas for 6 -8 hours. Drain the water and cover the vessel with a perforated lid for another 24 hours. You will see them sprout beautifully. You can use them immediately or you can store them in refrigerator for another 3-4 days. 

An easy , tasty and healthy way to use the sprouts is to make 'Dosai' with them . Chickpeas is called 'Kondakadalai' in Tamil Language.  The Kondakadalai dosai batter is made using soaked rice and sprouted chickpeas. If you do not have sprouts, you can use soaked chickpeas too. When I posted this recipe on instagram, a few of you asked if you can use canned chickpeas. Yes, you can use that too. 

I added green chilli and ginger while grinding the batter. You can add finely chopped onions, grated carrot and herbs while making the dosai to add more flavour and colour to the dosai. If you want a crispy dosai, adjust water quantity accordingly. The batter stays good for upto 4 days when refrigerated. Also, no fermentation is required for this dosai batter. 

Chickpeas Dosai

Kondakalai Dosai | Chickpeas Dosai Recipe :

Preparation time : 6 hours ( without sprouting ) +24 hours ( with sprouting)
Cooking time : 25 minutes
Serves : 4 
1 cup = 250 ml cup 

Ingredients :

1 cup raw rice (Sona masoori/Ponni variety)
1 cup sprouted chickpeas ( you can use soaked or canned chickpeas also)
1 small green chilli
1/2 " ginger 
1 tablespoons sesame oil ( to grease)
salt to taste

For sprinkling ( optional):

1 onion ( finely chopped)
1 carrot ( peeled and grated)
handful of cilantro ( finely chopped) 

Method :

1. Wash and soak rice and chickpeas separately for 6 hours.

2. Grind them along with green chillies and ginger to make a smooth batter of pouring consistency.
3. Add salt to taste.
4. Grease a tava with sesame oil and when the tava is hot , pour a ladleful of batter and spread in circular motion like normal dosai.
5. Sprinkle vegetables ( optional).
6. Gently press with a spatula.
7. Drizzle oil on the side of the dosai .
8. When the kondakadalai dosai turns brown on the sides, flip and cook the other side too.
9. Remove and repeat the same process for the remaining dosais.

Your delicious and healthy Kondakadalai Dosai is now ready. Enjoy it hot with your choice of chutneys or sambar. I served it with a tangy, lightly sweet and spicy roasted tomato apple chutney. 

Kondakalai Dosai | Chickpeas Dosai

Happy Cooking !

With love,

Masterchefmom







Monday, October 1, 2018

North Arcot Puli Paruppu | Heirloom Dal Recipe from North Arcot | Vegan and Gluten Free Recipe


North Arcot Puli Paruppu

Hi Supermoms,

Most of you know that my roots are from the North Arcot District of Tamil Nadu, India. It has it's own cuisine and I am so proud to share that both my grandmothers were culinary experts . What makes me even more happy is the bond I shared with both my paati ( paati means grandmom in Tamil Language). 

I have spend a lot of time in the kitchen with them during my growing up years. Today I am going to share a signature dish of my paternal grandmother Nagalakshmi ( I call her Kuppu Paati) . All thanks to my chitappa( Uncle) Sridhar , who shared this recipe in detail with me along with the way the family used to enjoy this humble yet tasty dish. My chitappa himself is a passionate cook and a foodie . It was my luck and pleasure to hear family food stories and recipes from him. 

My paati used to make this 'Puli paruppu' on days there were less or no vegetables at home. 
'Puli' means 'Tamarind' and 'Paruppu' means lentil/dal . A tasty and quick to make dal recipe that pairs well with steaming hot rice and ghee. 

North Arcot Puli Paruppu

North Arcot Puli Paruppu Recipe :

Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 4-6
1 cup = 250 ml cup 

Ingredients :

1/2 cup pigeon peas/tuvar dal/arhar dal
1/2 teaspoon fenugreek seeds
1/4 cup tamarind ( packed)( soak in 1 cup warm water and extract the juice) Or 1 tablespoon thick tamarind paste /pulp 
2 &1/2 teaspoon sambar powder 
1/8 teaspoon turmeric powder
salt to taste 

For tempering :

1 tablespoon sesame oil
1 teaspoon mustard seeds
1 sprig curry leaves
pinch of asafoetida 

Method :

1. Wash the dal and fenugreek and boil them along with 2 cups of water and turmeric powder .
Chef tip : You can pressure cook or cook in an open pot. When cooking in an open pot, adjust water quantity accordingly. 
2. Once the dal is cooked well, mash/whisk it well and set it aside.
3. Heat a thick bottom pan or kadai with oil and temper with the ingredients given for the same.
4. Once tempered, add the tamarind juice .
Chef tip : If you are using store bought tamarind paste, add 1 cup warm water to it and mix well .
5. Add the sambar powder and salt.
Chef tip : If you do not have sambar powder, you can add chilli powder and coriander powder
 1: 1/2 ratio. Adjust spice according to taste . 
6. Let the mixture cook over low flame for 7-8 minutes .
7. Now add another  cup of water and allow it to cook for another 5-7 minutes.
8. You can now add the mashed dal/paruppu to the tamarind mixture and mix well.
Chef tip : Adjust water quantity. This puli paruppu will be thick in consistency.
9. Simmer for another 6-7 minutes and switch off.

Your delicious North Arcot Puli Paruppu is now ready to be served. You can serve it with rice and some freshly fried appalam or vadam. 

North Arcot Puli Paruppu

Happy Cooking !

With love,

Masterchefmom







Wednesday, September 26, 2018

Fresh Fruit Payasam Recipe | Fresh Fruit Kheer | Fruit Payasam Recipe | Ganesh Chaturthi 2018 | Gluten Free Recipe


Fresh Fruit Payasam Recipe

Hi Supermoms,

Hope you are all well. 

We all know that fruits are good for health. It is a great snack too. But the problem is that I am quite lazy when it comes to eating fruits. This has been a problem since childhood. My father tried his best to get me into the habit of eating fruits regularly . He even used to cut the fruits and make me eat πŸ˜…. But all those efforts did not bear any fruit! πŸ˜†πŸ˜†.

I haven't changed much when it comes to eating fruits and my son has a taken after me. As a mother, I want my children to eat fruits in some form. I try and use fruits in cooking. I make Gooseberry Rasam /Watermelon Rasam / Orange peel rasam, Mango Kuzhambu, Strawberry Kara kuzhambu, Strawberry chutney, Mango cake and other desserts using fruits. It may sound crazy, but I feel happy, creating fruit recipes. 

This Ganesh Chaturthi, I made fresh fruit payasam for offering as Neivedyam/prashad . Easy recipe with handful of ingredients and less sugar, this kheer was loved by all in my family.

I am sure you will be tempted to try this kheer/payasam immediately. If you are vegan, you can skip ghee and also use coconut milk . 

Fresh Fruit Payasam Recipe

Fresh Fruit Payasam Recipe:

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves : 2 
1 cup = 250 ml cup 

Ingredients :

1 apple ( finely chopped)
1/2 cup pomegranate pearls 
1/4 cup raisins/dry grapes
10 cashew nuts 
7-8 strands of saffron ( soaked in 2 teaspoons of warm milk)
1 cup of milk ( with the cream on top ( optional) ( adjust milk quantity)
1/4 cup palm sugar ( or regular sugar)
3-4 green cardamom ( powdered)
2 teaspoons ghee 

Method :

1. Heat a kadai/wok or a heavy bottom pan over very low flame with ghee.

2. Add the dry fruits and fry till the raisins pop up and cashew nuts are lightly browned.
Chef tip : Add the cashew nuts first and then the raisins.
3. Add the chopped fruits and cook for just 2 minutes.
4. Add milk (along with the malai/cream) and sugar .

Chef tip : Adding the cream is optional . You can adjust the quantity of milk according to the number of people you will be serving .
5. Add the powdered cardamom and the  saffron milk.
6. Let the payasam simmer for just 5 minutes and switch off. 

Your delicious Fresh fruit payasam is now ready to celebrate the special occasion.


Happy Cooking !

With love,

Masterchefmom






Tuesday, September 18, 2018

Potato Crust Pizza | How to make Potato Pizza in Tawa | Gluten Free Recipe | Masterchefmom's Fusion Recipe

Potato Crust Pizza

Hi Supermoms,

Hope you are well. 

I have been travelling a bit recently to care for my mother, who is still recuperating from the stroke . Thanks to all who sent messages for her healing and recovery. Grateful for the loveπŸ’–.

I have a few pending recipes to share . Will update as and when I find time. Thank you all for the patience and for always motivating and supporting my work . 

You all know my love for fusion recipes. Challenges in life bring out the best in us and I am no different. Recently I was asked to take up a challenge to create a fun and unique recipe from a  set of  five ingredients. I was excited by this challenge and chose 'potato' as the main ingredient. 

There are two reasons for choosing potato . Firstly, there are  more number of potato lovers   in the family than haters πŸ˜ƒ . Secondly, potato is a favourite vegetable at home . And pizza is always a winner with the young ones. 

The best part of this recipe is that the crust is made of boiled and mashed potatoesπŸ˜‡ . Mixed with Indian spices and flavours,  this Potato Crust Pizza will be a sure hit in your home too. 

I have not used any refined flour in this recipe. Also, I made the potato crust pizza on the tawa. I baked the pizza for only 5 minutes in the end so that the vegetables on the top  brown a little. If you do not have an oven, you can skip that step and serve directly from the tava. 

Delicious and  gluten free pizza is ready in minutes. Also, if you are vegan, you can skip the cheese or use any plant based cheese. 


Potato Crust Pizza:

Preparation time : 20 minutes
Cooking time : 30 minutes 
Serves : 6
1 cup = 250 ml cup 

Ingredients :

For the potato crust :

4 medium size potatoes
1/4 teaspoon turmeric powder
1/2 teaspoon masala powder of your choice ( I used pav bhaji masala) 
1/4 teaspoon kashmiri chilli powder
handful of coriander leaves/cilantro ( finely chopped) ( optional)
2 teaspoons corn starch 
2 teaspoons beaten rice /flattened rice/poha ( adjust) 
salt to taste
oil to grease 

For the topping :

200 gm mozarella cheese ( grated)
1 tomato ( de-seeded)( sliced thinly)
1 capsicum/ colourful bell peppers ( de-seeded) ( sliced thinly )


Method :

1. Boil , peel and mash the potatoes in a wide vessel.
2. Add the spice powders , corn starch, flattened rice, cilantro and mix again .


Chef tip : We are adding the poha to absorb the extra water in the potatoes so that you get a crispy crust. You can add extra corn starch , if you do not have poha/beaten rice/ flattened rice  at home .
3. Take small portion of the pizza dough and flatten them into a circle on butter paper.


4. Heat a greased tava and transfer the shaped potato crust on it.
5. You can drizzle little oil on the sides of the crust.
6. Once the bottom of the potato base is crispy, carefully flip it.
Chef tip : If you are not comfortable shaping them into large circles, you can make mini potato pizza base.
7. Add the vegetables and cheese on top.
8. Let the potato crust pizza cook until the cheese on top starts to melt.
9. You can transfer this to a baking tray and bake in a pre heated oven for 8-10 minutes.

Note : This is an optional step.
10. You can sprinkle oregano flakes and chilli flakes ( optional) on top .

Your delicious Potato Crust Pizza is now ready !!

Potato Crust Pizza

Happy Cooking !

With love,

Masterchefmom




















Monday, September 10, 2018

Pazha Kozhukattai| Fresh Fruit Kozhukattai Recipe | Ganesh Chaturthi 2018 | Gluten Free and Vegan Recipe

 Fresh Fruit Kozhukattai Recipe

Hi Supermoms,

Ganesh Chaturthi celebrations are incomplete without making Kozhukattai or  Modak . This year, I wanted to share some new varieties of modak with all of you. I had shared the Udiri Kozhukattai recipe yesterday. I am sure you have book marked the recipe to try it on the auspicious day of Vinayaka Chaturthi. 

The filling needs no cooking.  Mix fruits, along with palm sugar, cardamom and fresh coconut and your filling is ready. It hardly takes 20 minutes to make this recipe. So fresh and healthy. Very less sugar is needed to make the filling as the sweetness comes naturally from  fruits.  I added just one to two teaspoons of sugar for sweetness. You can use palm sugar which is again natural source of sugar. 

The modak dough can be made by soaking rice and grinding batter ( refer here) or can be made using readymade rice flour. This is a very healthy, gluten free and vegan snack  and can be packed for school lunch box too. I have created this recipe with loads of loveπŸ’–. 

Fresh Fruit Kozhukattai Recipe

Fresh Fruit Kozhukattai Recipe | Pazha Kozhukattai :

Preparation time : 10 minutes
Cooking time : 20 minutes
Makes  : 15-20 small size modak/ kozhukattai
1 cup = 250 ml cup 

Chef Tip : You can use the Udiri Kozhakattai dough recipe also for making the pazha kozhakattai

Ingredients :

For the dough :

1 cup rice flour
1 cup water 
pinch of salt 

For the filling :

1 small apple ( chopped)
1/2 cup pomegranate pearls
1/2 cup fresh coconut ( chopped)
3 green cardamoms
2 teaspoons palm sugar or brown sugar or powdered jaggery or  regular sugar


Method :

1. To make the dough, heat a heavy bottom kadai with water and pinch of salt.
2. When the water starts to heat up add the rice flour and mix well so that there are no lumps.

3. Keep stirring and cooking the flour till the it comes together and do not stick to the kadai. 
4. Switch off .
5. To make the filling, add the apple, pomegranate, palm sugar , coconut and cardamom into the jar of a mixer and grind coarsely.

6. Squeeze and remove the excess juice from the ground mixture.
7. Your filling is now ready.
8. Grease your hands with oil and knead the dough so that it is soft and easy to shape the kozhakattai.


9. Pinch small portion of the dough roll and flatten in your palm to make a circle.
10. Place a small portion of the filling in the centre of the circle and cover it to make a ball or you can shape them in your desired shapes. 
11. Place the shaped kozhukattai in the steamer and steam for 7-9 minutes .

Your delicious pazha kozhukattai is now ready !! 

Pazha Kozhukattai

You can check out more of my  Ganesh Chaturthi Special recipes

Happy Cooking !

With love,

Masterchefmom



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