Tuesday, July 25, 2017

Indian Style Beetroot Salad | Gluten Free and Vegan Recipe | Salad Recipes by Masterchefmom


Indian Style Beetroot Salad

Hi Supermoms,

Salads need not be bland or complicated. They are in fact easy to make. You can add vegetables and fruits that are in season to make fresh and flavourful salad. Beetroot is in season now and I have been cooking them almost everyday. To bring a variety, I made this simple yet tasty salad that I could serve along with our lunch. 

Beetroot has so many health benefits and adding them regularly in our diet helps to build our immunity against so many diseases.

Indian Style Beetroot Salad


Indian Style Beetroot Salad :

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

2 large beetroots ( peeled and finely chopped)
1/2 cup fresh coconut ( grated)
2-3 pecans or walnuts ( roughly chopped)
4-5 pistachios ( roughly chopped)
5-6 roasted peanuts ( coarsely powdered)
salt to taste

For tempering :

1 teaspoon sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
1 green chilli ( roughly chopped)
1 sprig curry leaves ( roughly torn)

Method :

1. Steam cook the beetroot and transfer it to a serving bowl.
2. Add grated coconut , dry fruits, peanuts , salt and mix well.
3. Heat oil in a small ladle or pan and temper with ingredients given for the same.
4. Pour it over the salad and mix again.

Your tasty Indian Style Beetroot Salad is ready to be enjoyed.

Indian Style Beetroot Salad

Happy Cooking !

With love,

Masterchefmom



Thursday, July 20, 2017

Tam Brahm Style Manathakkali Vathal Kuzhambu | Dried Black Night Shade Seeds Curry | Traditional Curry Recipe from Tamil Nadu | Gluten Free and Vegan Recipe

Tam Brahm Style Manathakkali Vathal Kuzhambu


Hi Supermoms, 


It will be apt if I call ' Manathakkali ' - a Super food. The Manathakkali Plant is known as the 'Black Night Shade' in English and is known as the 'Makoy' in Hindi. This is a seasonal herb that is so full  of healing properties. The leaves and the fruits are edible and in South India, they are used to make dry curries/poriyal and also varieties of kuzhambu and sambar. 

The ancient practise of sun drying the manathakkali fruits is still followed in many of our homes.The dry fruits can be stored in an airtight container and they stay good for even upto a year. Aiding digestion and soothing mouth ulcers are the most prominent among the various health benefits of Manathakkali. 

A quick way to eating the dried fruits/manathakkali vathal is to fry a handful of the seeds in a teaspoon of ghee , pour it over a small portion of rice. Mix well and have it as the first course during lunch. 

Vathal Kuzhambu is a traditional Tamil Kuzhambu recipe. The manathakkali vathal is roasted and cooked in a tangy tamarind gravy. The main idea behind creating such a concentrated kuzhambu during olden days was to feed a large family. A drop of this kuzhambu can be mixed with large portion of rice. Also, they remain good for three to four days when stored right. 

Cooking this kuzhambu in a Stone pot /Kal chatti  or earthen vessel gives the best tasting Vathal Kuzhambu.
Tam Brahm Style Manathakkali Vathal Kuzhambu

Note : Usually the store bought packets of manathakkali vathal needs cleaning. 


Tam Brahm Style Manathakkali Vathal Kuzhambu :

Preparation time : 10 minutes
Cooking time : 25-30 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

small lemon size tamarind ( soak in 1/2 cup warm water for 10 minutes and extract juice)
1/8 teaspoon turmeric powder
1/2 teaspoon fenugreek powder/ Methi seeds powder
2 teaspoons sambar powder
1 teaspoon kashmiri chilli powder 
salt to taste 

For tempering :

2 tablespoons sesame oil
1/4 cup manathakkali vathal 
1 teaspoon mustard seeds
1 dry red chilli 
1 sprig curry leaves ( roughly torn) 

Method :

1. Heat a kadai over low flame with oil .
2. Add the ingredients given for tempering.

3. Once the manathakkali turns black and the mustard seeds splutter, add the extracted tamarind juice.
4. Add the turmeric powder, sambar powder, chilli powder, fenugreek seeds powder and salt.
Chef tip : The manathakkali vathal has salt in it, so adjust the salt in kuzhambu accordingly. 

5. Add 2 cups of water and allow the kuzhambu to boil and continue cooking over low flame till the time, the kuzhambu becomes thick .
Chef tip : You can see oil on the sides of the pan. 
6. Switch off.
7. Once cool, you can transfer this kuzhambu to a clean and dry container .

Your delicious Manathakkali Vathal Kuzhambu is ready to be served . 

Tam Brahm Style Manathakkali Vathal Kuzhambu

Happy Cooking !

With love,

Masterchefmom






Tuesday, July 18, 2017

Bendakaya Pulusu | Andhra Style Vendakai Puli Kuzhambu | Ladies Finger Tamarind Curry from India| Gluten Free and Vegan Recipe


Bendakaya Pulusu

Hi Supermoms,

Andhra Cuisine is known for it's spice. Pulusu is a part of everyday Andhra homestyle lunch. The tamarind or 'Puli' is used to give the tanginess to this gravy. The gravy is neither thick or too watery. The addition of onions and tomatoes add more colour and flavour to the Pulusu. Vendakai/Bendakai Pulusu is a favourite at home. With just a few ingredients you can make this amazing dish at home .

Bendakaya Pulusu | Andhra Style Vendakai Puli Kuzhambu:

Preparation time : 15 minutes
Cooking time : 25 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

25 ladies finger/okra/bendakaya ( wash, pat dry and cut them into 1/2 " pieces)
10 shallots ( peeled)
1 tomato ( finely chopped)
gooseberry size tamarind ( soak in 1/2 cup warm water for 10 minutes and extract juice)
1/8 teaspoon turmeric powder 
1 teaspoon Kashmiri chilli powder
1 teaspoon coriander powder/dhania 
salt to taste 

For tempering :

1 tablespoon sesame oil 
1 teaspoon mustard seeds
2-3 green chillies
1 sprig curry leaves ( roughly torn) 

For garnish :

handful of finely chopped cilantro/coriander leaves ( optional)

Method :

1. Heat a kadai or earthen vessel over low flame.

2. Heat oil.
3. Temper with the ingredients given for tempering.

4. Add shallots , tomatoes and  ladies finger.

5. Add the turmeric powder, chilli powder,  coriander powder and allow the mixture to fry for 3-4 minutes.

6. Add the tamarind juice and salt.

7. Dilute the tamarind juice with another cup of water.
8. Close and allow the pulusu to cook for at least 10 minutes over low heat.
Chef tip : Adjust water quantity 

9. Once the ladies finger is cooked and the gravy has thickened just a little, switch off.
10. Garnish with cilantro.

Your delicious Bendakaya Pulusu is ready. Serve it along with hot rice and ghee. 

Andhra Style Vendakai Puli Kuzhambu

Happy Cooking !

With love,

Masterchefmom 





Sakkaravalli Kizhangu Halwa | Shakarkandi Halwa | Sweet Potato Halwa Recipe


Sweet Potato Halwa Recipe

Hi Supermoms,

Have you tried making sweet potato halwa ? It is one of the most delicious and easy sweets/desserts to make. Apart from being hassle free, it is also healthy. There is no refined sugar in this recipe and addition of ghee is optional. I add little ghee to make it even more tasty.  But if you are vegan , you can omit ghee and it still tastes really good. Cardamom and a pinch of ginger powder gives so much flavour to this vegetable halwa. 

A must try. 

Sakkaravalli Kizhangu  Halwa :

Preparation time : 5 minutes
Cooking time : 15-20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 cup sweet potato ( peeled, cubed and soft boiled)
1/2 cup jaggery (grated)
1/4 cup water
1 cardamom ( powdered)
a pinch of sukku/dry ginger powder 
2 teaspoons ghee ( adjust)

For garnish ( optional)

pan roasted dry fruits of your choice 

Method :

1. Heat a pan with water.
2. Add jaggery and allow it to melt completely.


Chef tip : Filter the jaggery water and pour it back into the pan.
3. As the jaggery water starts to boil, add the cardamom powder, dry ginger powder and the boiled and lightly mashed sweet potato.
Chef tip : Steam the sweet potatoes till soft. Do not pressure cook it . 


4. Keep mixing and gently mashing the sweet potato using the back of the ladle or spoon.
5. Add a ghee along the sides of the pan and cook over medium flame for just 3-4 minutes or till the time the halwa comes together and is non-sticky.
6. Switch off and garnish if required. 

Your delicious and healthy halwa is ready in minutes. 


Sakkaravalli Kizhangu Halwa

Happy Cooking !

With love,

Masterchefmom


Monday, July 17, 2017

Shakarkandi Ki Chaat | Sweet Potato Chaat Recipe | Gluten Free and Vegan Recipe

Shakarkandi Ki Chaat

Hi Supermoms,

Sweet Potatoes are full of good health. I have earlier shared the health benefits of eating sweet potato . Today I am sharing a simple, tasty and oil free chaat recipe. You can enjoy this as a salad too. You can add more fruits of your choice to garnish.  This Chaat is popular in Delhi , served in small dhona ( cup) with a tooth pick . 

A wholesome and quick dish that can be served even as a starter in parties. You can garnish with sev if you like. 

Shakarkandi Ki Chaat :

Preparation time : 2 minutes
Cooking time : 10 minutes
Serves : 2

Ingredients :

1 large sweet potato OR 2 medium size sweet potato 
Juice of half a lemon
1/2 teaspoon chaat masala powder
salt to taste ( you can use black or pink salt)

For garnish :

finely chopped cilantro/coriander leaves
handful of pomegranate seeds ( optional)
nylon sev/dressing sev ( optional) 

Method :

1. Wash and cut the sweet potato into roundels . 
Chef tip : You can peel and cube them. 
2. Transfer the cut sweet potatoes into a vessel and boil them .
Chef tip : You can use a steamer or rice cooker to boil them . Do not over cook them. And it is better to avoid the pressure cooker. 
3. Once cooked, add the lemon juice, salt, chaat masala and toss well to coat uniformly.
4. Garnish and serve.

Quick and healthy Chaat is ready !

Sweet Potato Chaat Recipe

Happy Cooking !

With love,

Masterchefmom






Arumai Nayagam Sambar | Traditional Sambar Recipe from Tamil Nadu | Gluten Free and Vegan Recipe

Traditional Sambar Recipe

Hi Supermoms,

'Arumai Nayakam Sambar' , an interesting name is'nt it ? Well, that's how it attracted my attention too. I stumbled upon this recipe from my MIL's collection of sambar recipes. This recipe was noted down from a Tamil magazine ' Snehidi'. But , the reason for this name was not shared. So, if any of you know the story behind it, please do share it with me. 

As I make sambar almost daily, a few changes in the regular recipe makes it more interesting. Using boiled channa dal/bengal gram adds it's own flavour to the sambar. 

Freshly ground sambar powder gives a fresh touch to the dish.  The consistency of this sambar is not like regular sambar due to  channa dal. I had used a lot of channa dal( more than the required quantity)  as we love it. You can however use the measurements that I have given in the ingredients list and also mash the dal completely and dilute the sambar according to your liking. 

I thoroughly enjoyed making this sambar. 

Traditional Sambar Recipe

Recipe Courtesy : Mrs. Deepa Sekar 

Arumai Nayakam Sambar:

Preparation time : 15 minutes
Cooking time : 30 minutes
Serves : 4-6
1 cup = 250 ml cup 

Ingredients :

1/4 cup channa dal / bengal gram
lemon size tamarind ( soak in 1/2 cup warm water and extract the juice)
3-4 brinjal/aubergine ( cut lengthwise , sliced thinly)
1 drumstick ( cut into 2 "pieces) 
10 shallots/sambar onion( peeled)
1 tomato ( finely chopped)
1/8 teaspoon turmeric powder
salt to taste

For roasting and grinding :

1 and 1/2 teaspoon boiled rice / puzhungal arisi 
1 clove 
1" piece cinnamon stick
1 tablespoon coriander seeds/dhania 
8-9 dry red chillies ( I used the Salem Gundu Milagai )

For tempering :

1 tablespoon sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds/saunf/sombu 
1 sprig curry leaves 

Method :

1. Heat a small pan and dry roast the ingredients given for roasting and grinding .

2. Set it aside.
3. Wash and boil the  channa dal with 1 cup of water ( adjust) along with turmeric powder and a pinch of salt. 
Chef tip : If you are using the pressure cooker to boil the dal, cook it upto 4 whistles and switch off.
4. Heat a kadai/wok with oil and temper with ingredients given for tempering.
5. Now add the shallots, tomatoes , drumstick , salt and a pinch of turmeric powder.
Chef tip : You can make this sambar even with just onions and tomatoes. 
6. Let them cook for 3-4  minutes over low heat.
7. Once the tomatoes become soft, add the tamarind juice.
8. Cover and cook for another 5-7 minutes or till the time the vegetables are well cooked.
Chef tip : Adjust water if required.
9. Once the vegetables are cooked , add the mashed dal  .
Chef tip : You can add 1 cup of water to the mashed dal and add it to the sambar. Adjust the consistency of sambar according to your taste. 
Note : I had added more dal, so my sambar picture looks like Kootu . 
10. Mix the dal and add the freshly ground sambar powder .
11. Let the sambar simmer for another 5-7 minutes and switch off.

Your delicious and wholesome Arumai Nayagam Sambar is ready to be served .

Arumai Nayagam Sambar

Happy Cooking !

With love,

Masterchefmom 










Friday, July 14, 2017

Khooba Roti | Pinched Flatbread from Rajasthan | Breads of India by Masterchefmom

Khooba Roti

Hi Supermoms,

Today I am sharing an interesting traditional flatbread recipe from Rajasthan. It is called 'Khooba Roti' . The speciality of this  roti/Indian flat bread  is that it is has a beautiful pattern made by pinching the rolled out roti . 

The rotis are thicker and each roti takes at least 10-12 minutes to cook well. But they are beautifully toasted and crunchy . Perfect to dunk into a wholesome  Indian curry. 

Khooba Roti :

Preparation time : 30 minutes
Cooking time : 45 minutes - 1 hour
Serves : 4
1 cup = 250 ml cup

Ingredients : 

3 cups whole wheat flour/atta
1 teaspoon ghee/clarified butter
1/2 teaspoon nigella seeds/ kalonji /onion seeds 
salt to taste
water ( adjust)

ghee /clarified butter ( to grease/drizzle )

Method :

1. Add the flour, nigella seeds and salt in a wide bowl and mix well.

2. Add ghee , mix and incorporate it into the flour. 

3. Add water little by little and make a smooth yet stiff dough. 
4. Cover and allow it to rest for 20 minutes.
5. Divide the dough into small orange size balls.

6. Dust the work counter and roll them into 6"-7" circle with a thickness of 1 cm each.

7. Heat a tava / skillet on low flame  and cook the roti for just one minute on one side.
Chef tip : Earthernware tava gives the best tasting khooba roti .
8. Flip the roti and start pinching it in a circular pattern.

9. Drizzle ghee on the sides so that the bottom side gets lightly roasted.
10. Now flip the roti and cook the pinched side.
11. Remove the roti from the tava and place it directly on the flame on the pinched side.
12. Remove from heat and drizzle ghee .


Serve the Khooba Roti with your choice of side dish . I served it along with Palak Paneer, Achaar/pickle  and buttermilk. 

Khooba Roti

Happy Cooking !

With love,

Masterchefmom






Wednesday, July 12, 2017

Home Style Palak Paneer Recipe | Side Dish For Indian Flat Breads | Gluten Free Recipe

Palak Paneer Recipe

Hi Supermoms,

Paneer Paneer ( Cottage Cheese in Spinach Curry) is a delicious , wholesome and a tasty side dish for any kind of Indian flat bread. I have earlier shared Palak Paneer recipe with you all. Today, I am sharing another version of this curry. 

As I have roasted the masala and then ground it , the taste of this Palak Paneer is completely different from my earlier recipe. Also, whole spices adds an amazing flavour. 

A delicious side dish for week night or weekend dinners. You can serve the palak paneer along with  rotis/phulkas /chapathi or parathas. 

Palak Paneer Recipe


 Home Style Palak Paneer Recipe :

Preparation time : 15 minutes
Cooking time : 45 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

500 gm spinach /palak 
250 gm paneer ( cubed )
2 teaspoons oil or ghee/clarified butter
juice of 1/2 lemon 
salt ( to taste)

For the masala :

1 teaspoon oil or  ghee 
2 onions
2 tomatoes
1/2 " ginger 
4 garlic pods
2 green chillies
2 cloves
1/2 " cinnamon stick
1 black cardamom 
1/2 teaspoon peppercorns
1 bay leaf 
2 Kashmiri red chillies OR 1 teaspoon Kashmiri chilli powder ( adjust according to your spice requirements)



Method : 

1. Wash and chop the spinach.
2. Cook the spinach along with 2 cups of water and a pinch of salt for 7-8 minutes over low flame.
3. Switch off and drain the spinach and add it to a bowl of cold water.
Chef tip : This helps the spinach retain it's vibrant green colour . 


4. In the meantime, heat a kadai/wok with oil.
5. Fry all the ingredients given 'For the masala' till all the excess water evaporates .


Chef tip : This step will take approximately 10 minutes .
6. Cool and grind it to a coarse paste. 

Chef tip : You can remove the cloves, bay leaf, cardamom and cinnamon and add it to the ground masala. 
7. Remove excess water from the spinach and grind it to smooth paste.

8. Heat a kadai with oil and add the ground masala paste.

9. Let it cook over low flame for 5-7 minutes .
10. Now add the spinach puree and the remaining water.

Chef tip : Adjust water quantity according to your liking.
11. Let them simmer for 5-7 minutes.

12. Add the cubed paneer and allow it to simmer for another 5 minutes and switch off.

Chef tips : If you like, you can shallow fry the paneer in oil . You can garnish with a dash of fresh cream . You can also add 1/2 teaspoon of kasuri methi as garnish. 

13. Squeeze juice of 1/2 lemon just before you serve. 


Delicious Homestyle Palak Paneer is ready to be served. I served it with Rajasthani Khooba Roti . 

Palak Paneer Recipe

Happy Cooking !

With love,

Masterchefmom
























Kurkure bhindi | Vendakkai Varuval | Fried Okra | Ladies Finger Fries | Gluten Free and Vegan Snack Recipe

Kurkure Bhindi

Hi Supermoms,

Crispy fried Ladies finger is a popular snack . Many do not like ladies finger if they are sticky and slimy . But this Kurkure Bhindi /Crispy Fried Ladies Finger/ vendakkai Varuval is loved by all. I add some onions and garlic to the mixture to make it more interesting.

Many have shared that when they make the ladies finger fries, it absorb loads of oil and also becomes soggy. Do follow  my stepwise instructions and  tips to make crispy fries with minimum oil absorption.

You can also bake the fries using the same recipe. Line a baking tray with parchment paper, add some hot oil to the batter and spread it on the sheet and bake it in a pre heated oven for 6-7 minutes. Flip them, drizzle oil and continue  baking  them till they turn crispy. 

Kurkure bhindi | Vendakkai Varuval :

Preparation time : 20 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

25-30 ladies fingers
1 onion ( sliced thinly)
1 sprig curry leaves (roughly torn)
1/4 cup chick pea flour/ besan
2 tablespoons rice flour
1/2 inch grated ginger( optional)
2-3 garlic pods ( grated )
1-2 green chillies (hand pounded or grated, optional)
1 teaspoon kashmiri chilli powder ( adjust)
1/4 teaspoon amchoor powder/ dry mango powder OR 1 teaspoon of lemon juice  
1/8 teaspoon cumin powder ( optional)
1/8 teaspoon turmeric powder
pinch of asafoetida
salt to taste
oil to fry 

Method :

1. Wash the ladies finger and pat dry them in a kitchen towel.
2. Once it is pat dried, cut the corners.
3. Now, cut them vertically into two halves.
4. Remove all the seeds.
5. Take once half of the ladies finger and cut them into fine strips. 
Chef tip : You can decide the length of the strips.
6. Cut the entire batch into thin strips and set them aside.
7. In a wide bowl add chickpea flour/ besan , rice flour, grated ginger and garlic, green chillies, turmeric powder, spice powders and asafoetida. 
Chef tip : Do not add salt.
8. Mix everything together. 
9. Heat oil in a kadai over low flame  for frying.
10. While the oil is heating up, add the ladies finger strips, onion, curry leaves to the bowl with the flour mixture.
Chef tip : Do not add water. The moisture in the onions and the oil is enough to coat the ladies finger.
11. Mix well .
12. Add salt and 2 teaspoons of hot oil to the mixture.

13. Mix well to coat them evenly.
14. Drop one strip of ladies finger into the oil to check the temperature for frying .
Chef tip : It should sizzle up immediately.
15. Fry the ladies finger in batches, till they turn crispy.

Chef tip : The sizzling sound will stop indicating that the fries are done.
16. Drain them in a tissue paper .

Your crispy and delicious Kurkure Bhindi / Vendakkai Varuval is ready to be served along with lunch or as an evening snack along with tea/coffee.

Kurkure bhindi | Vendakkai Varuval

Happy Cooking !

With love,

Masterchefmom













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