Thursday, March 4, 2021

Garlic Rasam | Rasam Recipes By Masterchefmom | Gluten Free Recipe

 Hi Supermoms,


‘Rasam’ is an emotion. 


The flavours of rasam instantly transports me to my grandma’s home. I have earlier shared with you the story of my grandma’s rasam . For those who are new to my blog, let me quickly re-cap this story which is legendary at our home. We fondly remember our grandma ( Kuppu Paati) and her most amazing rasams.


It was summer holidays and my mother along with my brother and myself planned a trip to my aunt’s place in Gujarat.  It was our first trip to the State and none of us knew Hindi or Gujarati !

When we were searching for my aunt’s house, asking for directions, it was the aroma of my grandma’s rasam that led my mother to finally find the right home.  Ask my mother about  grandma’s rasam and immediately she would share with you how she could smell Paati’s rasam from two streets away !!! 


So, ‘Rasam’ is not just a dish for us. It is nostalgia, it is love, it is an emotion. 


Now you can understand, why I am so passionate about rasam. 


Today’s rasam recipe also has so many fond memories . Garlic Rasam is my father’s favourite rasam and while growing up, every Sunday was a ‘Garlic Rasam Sunday’ paired with onion sambar and a potato roast. The ultimate Sunday meal. My father used to involve my brother and myself in peeling the garlic and we used to enjoy the process of sitting together and prepping for this delicious meal. 


Oh, so many lovely memories. So, this recipe is a tried and tested one for more than four decades. Garlic is so good for our health. You can include it in your family’s diet easily with this recipe.


 This heirloom recipe is absolutely soothing for the palate. 


You can check out my garlic rasam recipe video ๐Ÿ‘‡


Do try out and share your feedback with me. 


Garlic Rasam Recipe by Masterchefmom

Preparation time : 5 minutes

Cooking time : 25 minutes

Serves: 4-6

1 cup = 250 ml cup

Special Vessel : Iron ladle for tempering the rasam.


Ingredients :


1/4 cup  pigeon peas/toor dal (wash and cook with a pinch of turmeric powder and 1 cup of water , mash/whisk  and add 1 cup of water and dilute)

1 lemon size ball of tamarind ( soak it in 1-2 cups of hot water , extract the juice)

2 small ripe tomatoes

20-25 garlic cloves ( peeled)

1 sprig curry leaves ( tear roughly)

2.5 teaspoon rasam powder 

salt to taste


For tempering :


1 teaspoon ghee/clarified butter

3/4 teaspoon mustard seeds

pinch of asafoetida


For garnish :


Cilantro leaves ( roughly chopped)

Curry leaves


Method:



1.  In a medium size vessel, add  the peeled garlic cloves along with two cups of water and allow it to cook over low flame for 10 minutes.

2.Now add the roughly chopped tomatoes , tamarind water, rasam powder, salt and allow the rasam to simmer for another 10-12 minutes.

3.The tomatoes and garlic would have cooked well by now. Add the diluted dal and let it simmer for few minutes or till the time the rasam starts to froth on the sides of the vessel.

4. Heat ghee in a tempering ladle or pan and temper with mustard seeds and asafoetida.

5. Garnish the rasam with coriander leaves and more curry leaves and pour the tempering over the rasam.

6. Immediately close the vessel so that the flavours does not escape.


Delicious Garlic rasam is now ready to be served. I served it with Mushroom 65 and Keerai kadanchathu


Happy Cooking!


With love,


Masterchefmom


Wednesday, March 3, 2021

Banana Stem Poriyal | Vazhaithandu Kari |Banana Stem Vepudu | Banana Stem Stir Fry | Banana Stem Thoran | Gluten Free and Vegan Recipe

 

Hi Supermoms,

Today I am going to share a simple and quick to make stir fry recipe using the wonderful stem of the Banana tree. I have earlier shared the numerous health benefits of banana stem and also how to clean them. Do check out my blog post on the same. 

Once you have your banana stem cleaned and soaked in buttermilk, making this poriyal/thoran/vepudu will hardly takes 10 minutes . Banana stem cooks really fast. 

You can enjoy this dish as a salad or as a snack too. 

So healthy and delicious.  

Do try adding banana stem regularly in your weekly menu. I have a lot of recipes to update here and also have to find time to edit videos so that I can share them with you. So, I will keep the introductions short and directly dive into the recipe.

But, don't forget to try out this recipe for your family and share your feedback with me. 



Vazhaithandu Kari | Banana Stem Thoran By Masterchefmom:

Preparation time: 15 minutes (to clean the banana stem)

Cooking time: 10-12 minutes

1 cup = 250 ml cup

Serves : 2-3

Ingredients:

2 cups banana stem (finely chopped)

1/8 tsp turmeric powder

2-3 tsp fresh grated or ground coconut 

Salt to taste


For tempering:


1-2 tsp sesame oil ( you can also use coconut oil)

1-2 dry chillies (adjust)

1/2 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1 sprig curry leaves


Method:

  1. Heat a pan with oil.
  2. Add all the ingredients for tempering .
  3. Stir in the chopped banana stem.
  4. Add salt, turmeric powder and mix well.
  5. Cover and cook for a few minutes ( covered).

Chef tip: If the banana stem is tender, they will take very less time to cook. Add water accordingly. 

  1. Open and check if the banana stem are cooked.  Cook for another minute or till the time the extra water is absorbed.
  2. Switch off and add fresh coconut. 

Chef tip: I usually add pieces of coconut into my mixer and grind it for a few seconds. You can store this coconut in the refrigerator and use it for garnish. 


Your delicious Vazhaithandu/banana stem Kari/thoran/poriyal/vepudu is now ready to be served. So tasty!!!!



Do try out this recipe and share your feedback with me. 


Happy Cooking!


With love,


Masterchefmom



Tuesday, March 2, 2021

Carrot Vepudu | Carrot Poriyal | Carrot Thoran | Simple Carrot Stir Fry | Gluten Free and Vegan Recipe

 Hi Supermoms,


“ Amma, you said that today is a cleansing/detox diet day, how come food is so tasty” - These were my daughter’s words after eating the first few morsels of the detox rasam rice and carrot kari that I made recently. I acknowledged her compliment and told her “ Sweetie Pie , healthy food can also be so tasty “. 


You are all familiar with my weekday lunch platters. It usually has at least one stir fry vegetable. The winter carrots are still in season and I love cooking a simple stir fry which we call as ‘Kari’ at home. Some of my friends call it as Vepudu/thoran or poriyal. 


You can call this dish in the name you choose but let me assure you that this simple and humble dish will become one of your family’s favourite dish. My daughter who generally fusses to eat carrots (especially when cooked) loves this carrot kari. Your little ones are also going to enjoy them.


I have shared the recipe video of the Carrot Stir Fry below:



Masterchefmom’s Carrot Kari/Carrot Vepudu/Carrot Thoran :


Preparation time : 10 minutes

Cooking time: 10-12 minutes

Serves: 2-3

1 cup = 250 ml cup


Ingredients :


5 small carrots ( peeled and finely chopped)

1/8 tsp turmeric powder

2-3 tsp fresh grated or ground coconut 

Salt to taste


For tempering:


1-2 tsp sesame oil ( you can also use coconut oil)

1 dry red chilli ( adjust)

1/2 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1 sprig curry leaves


Method:

  1. Heat a pan with oil.
  2. Add all the ingredients for tempering .
  3. Stir in the carrots.
  4. Add salt, turmeric powder and mix well.
  5. Cover and cook for a few minutes ( covered).

Chef tip: If the carrots are fresh and tender, they will take very less time to cook. Add water accordingly. I needed to add just 3 tbsp of water as the carrots were fresh)

  1. Open and check if the carrots are cooked yet have a little crunch. Cook for another minute or till the time the extra water is absorbed.
  2. Switch off and add fresh coconut. 

Chef tip: I usually add pieces of coconut into my mixer and grind it for a few seconds. You can store this coconut in the refrigerator and use it for garnish. 


Your delicious carrot kari is now ready to be served. So tasty!!!!


Do try out this recipe and share your feedback with me. 


Happy Cooking!


With love,


Masterchefmom


Monday, March 1, 2021

Mushroom 65 | Mushroom Pan Fry | Gluten Free And Vegan Recipe | Masterchefmom

 Hi Supermoms,


Mushrooms- some of us love it and some of us just don’t. 


Agree?


At home, kids and me simply love mushrooms but it is a ‘no-no’ for Raghu . Even my parents and my In-laws are not comfortable cooking or eating mushrooms. Do you also have a similar situation at home? Do share with me. Would love to hear from you. Also, what is your favourite mushroom dish ?


Alright, now coming to today’s recipe - Mushroom 65. I am sure the name sounds familiar and you will find tons of videos on YouTube with deep fried versions of this recipe. But, I always make pan fried Mushroom 65 recipe.

This one is easy to make, pan fried and lip smacking delicious ! 

 The mushrooms are so tasty and succulent that it will tempt you to keep repeating this recipe again and again.


You can watch my recipe video below 



It is a super hit dish with my children.So, do try it for your kids and do share their feedback with me. 


 Now, without delay, let’s start cooking.



Mushroom 65 by Masterchefmom

Preparation time: 10 minutes

Cooking time:15 minutes

Serves:2

1 cup = 250 ml cup


Ingredients : 


1 packet button mushrooms ( it had 10 medium size mushrooms)

3/4 teaspoon chilli powder ( I used Kashmiri Chilli Powder)

1/8 teaspoon turmeric powder

1 teaspoon coriander powder

1/4 teaspoon jeera/cumin powder

1/4 teaspoon garam masala powder

2 teaspoon corn flour (adjust)

Coriander leaves and/or mint leaves( finely chopped, to taste)

Salt to taste


For the infused oil:


1-2 tablespoon  sesame oil

1-2 green chilli 

1 sprig curry leaves

1/2 teaspoon ginger garlic paste


Method:


  1.Clean/wash the mushroom well and remove any discoloured portions .

Chef tip: Fresh mushroom tastes the  best.

  2. Add all the dry ingredients and mix well.

  3. Add green chillies, ginger garlic paste, curry leaves to the mushrooms and coat them well.

  Chef tip: You can keep it marinated for a few minutes before you  fry them ( optional step)

  4. Finally, add salt and mix again.

  5. Grease a pan with oil and add the mushrooms.

  6. Let them fry on one side. Do not disturb them for the first few minutes.

  7. Flip and fry on the other side. Repeat this process till the mushrooms are fried to your desired texture.


That’s it ! Our tasty Mushroom 65 is now ready to be served.  Alternatively, instead of pan frying, you can also air fry the coated mushrooms . 




Do try and share your feedback with me.


Happy Cooking!


With love,


Masterchefmom


Tuesday, February 16, 2021

Soya Chaap Roll | Delicious Soya Chaap Roll Recipe By Masterchefmom



 Hi Supermoms,


Many of you who follow my blogs will know that, most of the days, we have a traditional South Indian menu for  and all other cuisines for dinner. There are days when we break the cycle and have North Indian or Chinese for Lunch. One of our favourite meal is the tasty and filling ‘rolls’ be it Paneer or Aloo or Soya. Soya is my personal favourite. However the key thing here is, the roll has to be made with fresh Soya and not with “out of the box chunks”, if you want to really bite into it and enjoy the taste.


Fresh soya chaap (large Soya chunk coated with flour on a stick ) was not easily available till a few years ago. We used to enjoy it only when we would dine outside. But now I am able to get it from my neighbourhood vegetable shop. You just need to source these fresh chaaps make different types of snacks including rolls out of them.


Today I am going to share a tried, tested and taste approved soya chaap recipe with all of you - The Soya Chaap Roll. You can stuff them inside your favourite flatbreads which you can make at home or buy ready to eat rotis/chapathi/parathas. It is convenient for students/bachelors and also for us, on days we do not want to over work in the kitchen. 


If you are vegan, please substitute curd with a teaspoon of lemon juice and fresh cream with oil of your choice . We enjoyed this roll with a delicious green chutney. You can serve it even with ketchup.


I am sure everyone in your family will enjoy this dish. Do try out and share your feedback with me. 


Now, let me share the recipe with all of you.


Soya Chaap Roll By Masterchefmom


Preparation time : 15 minutes

Cooking time : 20 minutes

Serves:3

1 cup = 250 ml cup



Ingredients:


10 no.s Soya Chaap sticks

1/8 teaspoon turmeric powder

1 teaspoon red chilli powder ( I used Kashmiri Chilli Powder)

1 teaspoon coriander powder

1 teaspoon kitchen king masala powder

1 teaspoon ginger garlic paste

1 tablespoon thick curd

1 tablespoon fresh cream (adjust)

1/4 cup mix of mint leaves and coriander leaves

1 small onion ( roughly chopped)

1 medium size tomato (roughly chopped)

1/2 green bell pepper/capsicum ( roughly chopped)

Salt to taste

1 tablespoon oil to grease the grill pan or dosa tava


To garnish :

 

Mint+ coriander leaves ( optional)


You can watch the detailed video ๐Ÿ‘‡


Method :


  1. Thaw the soya chaap sticks ( if you have stored them in the refrigerator earlier) by adding 2 cups of hot water over them.
  2. After 5-7 minutes, cut the soya into smaller pieces and add them to a wide bowl.
  3. Add add the ingredients given in the ingredients except oil and mix them well.
  4. Heat a wide grill pan or tava with oil over medium flame.
  5. Once the oil is hot, add the masala mixed soya and allow them to fry for a few minutes and then flip and cook on the other side. Continue this till the chaap is well fried on both sides.
  6. Garnish and the filling is now ready to be assembled as a roll.


Serve the Soya Chaap roll with sliced onions and fresh green chutney. 


Quick Restaurant Style Green Chutney Recipe:


To the mixer jar, 

add 


1/2 cup fresh mint leaves

1/4 cup coriander leaves

1 green chilli ( adjust)

1 small onion 

1/2 teaspoon lemon juice

1/4” ginger (optional) 

salt to taste..


 and grind to a smooth paste. Transfer it to a serving bowl, add 2 tablespoons thick curd and mix well. Taste and adjust salt. Your yummy green chutney is now ready!


So delicious!


Happy Cooking!


With love,


Masterchefmom 


Friday, February 5, 2021

Broccoli Bhurji | Broccoli Scramble By Masterchefmom | Gluten Free Recipe


 Hi Supermoms,


Seasonal, fresh local produce always excites me to create new recipes. 


Broccoli is in season now and I wanted to make the best use of it. I usually love making roasted broccoli dishes and pastas. But today, I wanted to make a dish that will pair well with the lunch I planned to serve. So, I grated the broccoli and made a simple bhurji/scramble out of it.


So simple and quick to make, this broccoli bhurji was a big hit with my family. Adding cream at the end made it even more yummy. 


When I shared my lunch menu on instagram today, many of you requested for this recipe. So, here it is…. My Broccoli Bhurji Recipe. 


I hope you find it exciting and easy to try for your family. 


Broccoli Bhurji By Masterchefmom

Preparation time: 10 minutes

Cooking time:15 minutes

Serves:4

1 cup=250 ml cup


Ingredients:


1 broccoli (washed and grated)

1 onion (thinly sliced)

1 tomato (roughly chopped)

1/2 teaspoon ginger garlic paste

1/8 teaspoon turmeric powder

1/4 teaspoon jeera powder

1/4 teaspoon Kashmiri Chilli Powder

1/4 teaspoon kitchen king masala

1 teaspoon coriander powder

2-3 teaspoons fresh cream (use cashew cream or coconut cream if vegan)

Salt to taste


For tempering:


1 teaspoon oil

1/4 teaspoon sesame seeds

1/8 teaspoon kalonji/nigella seeds

1/8 teaspoon fenugreek seeds

1/8 teaspoon mustard seeds

1 sprig curry leaves(optional)


Method:


  1. Heat a pan with oil.
  2. Temper with the ingredients given for the same.
  3. Add ginger garlic paste, onion and mix well.
  4. Now add the tomatoes, turmeric powder, salt and mix again.
  5. Let the mixture cook for a few minutes making sure that the tomatoes are lightly cooked but not mushy.
  6. Now add the grated broccoli and all the masala powders.
  7. Mix well ,cover and cook over low flame till the broccoli is well cooked.

   Chef tip: Open the lid of the pan and stir occasionally to check if the broccoli is cooked. 

  8. Finally, add cream, mix and switch off the gas.


Your delicious and healthy broccoli bhurji is now ready to be served. I served it as a part of our lunch. It was simply amazing to mix with rice. We enjoyed the leftover bhurji with rotis for dinner. It tastes so yummy. 


Do try it out for your family and share your feedback with me.


Happy Cooking!


With love,


Masterchefmom

Wednesday, February 3, 2021

Bombay Chutney | Bombay Chutney Recipe By Masterchefmom|Gluten Free And Vegan Side dish

 


Hi Supermoms,


Hope you are all safe and healthy. 


I get a lot of requests from you to share more recipes that are quick to make with simple ingredients. With online classes and work from home still being the way of life, we are all multi-tasking.  Amidst all the household chores and responsibilities, thinking of new side dish for any tiffin or chapatti/poori/roti can be most challenging. 

Today I am sharing an easy and super delicious side dish that can be made with minimum ingredients. It is a protein rich chutney made using gram flour. Unlike the regular chutneys this requires no grinding. You can add vegetables of your choice but I always stick to the simple way my grandma used to make it , using just tomatoes and onions. Sometimes she even skips onions. Chapathi with Bombay chutney used to be a dinner favourite while growing up. I am so glad that I make this chutney frequently and it always evokes a sense of nostalgia. 




Bombay Chutney By Masterchefmom :


Preparation time: 5 minutes

Cooking time: 25-30 minutes

1 cup=250 ml cup

Serves:4


Important note : It is important to mix the gram flour and water without any lumps. Also, it is very important to dilute the gram flour ( 1/4 cup gram flour :2.5 cups water) and cook the chutney on low flame and keep stirring occasionally making sure that the gram flour is well cooked and reaches the desired consistency.


Ingredients:


2 medium size onion (sliced)

4 medium size tomatoes(roughly chopped)

1/2”ginger(grated or finely chopped)

3-4 green chillies(adjust according to preferred spice levels)

1-2 garlic cloves (finely chopped ,optional)

1 sprig curry leaves

1/4 teaspoon turmeric powder

Salt to taste


To temper:


1 tablespoon oil

1/4 teaspoon mustard seeds

1/2 teaspoon urad dal

1/2 teaspoon chana dal

1/4 teaspoon fenugreek seeds

Pinch of asafoetida


To garnish:


Coriander leaves (optional)

Juice of a lemon


Method:


  1. Mix besan/gram flour with 1/2 cup water without any lumps.

   Chef tip: You can use a hand whisk to mix the batter. 

   2. Now add another 2 cups of water, mix and set it aside.

   3. Heat a kadai/pan with oil and temper with ingredients given for the same.

   4. Now add ginger, green chillies, onion, tomatoes, turmeric powder, salt, mix, cover and cook over low flame till the tomatoes break down and turn mushy.

   5. Add the diluted gram flour mixture and allow it to cook over low flame till the mixture cooks well and thickens.

   Note: This step will take approximately 20-25 minutes. 

  6. Add coriander leaves and switch off. 

  7. Squeeze lemon juice and mix well.


Your tasty Bombay Chutney is now ready to be served along with the tiffin of your choice. I served it along with chapathi and poori. So yummy!


I am sure your family will love the Bombay Chutney. Do try it and share your feedback with me. 


Happy Cooking!


With love,


Masterchefmom



Tuesday, February 2, 2021

Fresh Turmeric Pulao By Masterchefmom | Fresh Turmeric Root Pulao Recipe | Turmeric Pulao Recipe


Hi Supermoms,

 We all know that turmeric is a super food and it is so important to regularly add them in our diet to build our immunity. Today, I am sharing a delicious and a fuss free recipe using fresh turmeric - The Turmeric Pulao .


You can customise this recipe using vegetables of your choice. You can also use left over rice to make this pulao. Easy and yummy. 


Do try it out for your family and share your feedback with me. 





Fresh Turmeric Pulao By Masterchefmom

Preparation time:10 minutes

Cooking time: 25 minutes

1 cup = 250 ml cup

Serves : 3


Note: For vegan version, use 1 tbsp coconut oil and 1/4 cup coconut milk.


Ingredients :


1 cup basmati rice (cooked with 2 cups water)

1 cup spinach ( chopped)

1/4 cup sweet corn

2 onions (thinly sliced)

1” fresh turmeric root(peeled and grated)

1/4 tsp black peppercorns(coarsely powdered)

1/4 tsp Kashmiri Chilli Powder(optional)

1/4 tsp Garam Masala Powder

1/4 cup milk

1 tbsp ghee/clarified butter

1/2”cinnamon stick

2 cloves

2 cardamom

2 bay leaves

1/4 tsp nutmeg

Salt to taste


For the detailed recipe video click below๐Ÿ‘‡ It also include a delicious easy carrot-onion raita recipe.




Method:


  1. Heat ghee in a pan and add all the whole spices.
  2. Add onion, fresh turmeric ,salt and fry for a few minutes, stirring continuously till they are slightly browned. 
  3. Add the sweet corn, spinach , cover and cook for a few minutes till both are cooked.
  4. Stir in the milk, pepper powder , chilli powder(if using) and garam masala and cook for another 1-2 minutes.
  5. Add the cooked rice , mix and switch off the gas. 



Delicious and Super healthy Turmeric Pulao is now ready to be served with any raita of your choice. I made a quick onion-carrot raita and it complimented the pulao beautifully. 



Happy Cooking!


With love,


Masterchefmom


Monday, February 1, 2021

Palak Paneer Rice Recipe | Spinach Paneer Rice | Masterchefmom



Hi Supermoms,


I know most of us love to enjoy a good palak paneer as a side to Indian breads . I make this very often and there are many palak paneer recipes on my blog. Do check them out. 


But unlike many of us, my daughter has a unique liking. She enjoys palak paneer with rice more. So, whenever I make palak paneer and phulkas/roti or chapathi, I specially keep some basmati rice for her to enjoy this delicious spinach gravy. 


Later, instead of making roti and rice separately for each of us, I decided to make a palak paneer rice that every one will love. As I expected, everyone loved the recipe but to me, my daughter’s feedback mattered as it is her favourite and if she liked it, only then the dish has passed in flying colours. 


She loved the Palak Paneer Rice and so I make this rice very often. I try and include spinach in my weekly menu as much as possible even if it is a small amount every day. And this recipe features regularly. 


So simple and easy to make with minimum ingredients. Easy even for beginners. 


So, if you have a small bunch of spinach , do try this recipe today. Don’t forget to share your feedback with me.


Now, let us start cooking.





Palak Paneer Rice By Masterchefmom 


Preparation time: 5 minutes

Cooking time:20-25 minutes

1 cup =250ml cup

Serves: 3


Ingredients:


1.5 cups basmati rice ( cooked with 2.5 cups water)( you can use Sona Masoori rice too)

250-300gm Spinach/Palak

200gm cottage cheese/paneer

2 tablespoons clarified butter/ghee

1.5 teaspoons Kashmiri Chilli powder

1/8 teaspoon turmeric powder

1/2 teaspoon garam masala

2 bay leaves

1 onion (thinly sliced)

2 small carrots (chopped)

1/4 cup peas

Salt to taste


Optional ingredients:


To be powdered:

3-4 black peppercorns

1/2” cinnamon stick

2 cardamom pods

1/4 teaspoon fennel seeds

2 cloves


15-20 mint leaves( to grind along with spinach)

1/2 beetroot ( chopped in the same size as carrots)


Do watch my video for the detailed method to make this delicious and healthy Palak Paneer Rice๐Ÿ‘‡



Method:

1. Wash spinach, chop and grind it to a puree' using 1/4 cup water.
2. Heat a kadai/pan with ghee (or oil if vegan) and add the whole spices. 
3. Add ginger garlic paste, onion, salt and fry for a 3-4 minutes over low flame till the onions are slightly fried. 
4. Now add carrot and peas ( or vegetables of your choice, optional to add vegetables). 
5. Add turmeric powder, chilli powder and fry for a few seconds.
6. Add the palak puree' and let it cook till the spinach is well cooked. 
7. Add paneer, garam masala and cook for another few minutes and switch off.
8. Mix cooked rice with the prepared palak paneer.
9. Temper with roasted cashew nuts and ghee.

Your super healthy and delicious Palak Paneer Rice is now ready!


Happy Cooking!


With love,


Masterchefmom




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