Tuesday, November 24, 2020

Tomato Thokku | Thakkali Thokku Recipe | Gluten Free And Vegan Recipe

 Hi all,

In these times of new-normal we are all cooking a lot at home right?

 Do you agree with me? 

Well, won’t it be wonderful if we can make some dishes which are not only tasty, but can be stored and consumed over many days and the best part is, they will complement many other dishes making the whole meal experience yummy!


I was looking for some inspiration and when I was talking to my hubby about the good old days and how I miss the train journeys, a flash ran through me. I remembered the amazing Tomato thokku that my mother would make and pack on the train journeys along with milagapodi Idlis and Chapatis.  We would just spread a spoonful of thokku on the chapati like Jam, roll it and gobble it. The tangy and spicy thokku would just complement the chapatis and make it really tasty.




There are so many types of tomato thokku that I cook. But today I am sharing the ‘No Grind’ version, that every one can try . It requires minimum ingredients. The best part is you can store it for a week easily and consume it with almost anything.


It takes almost an hour for the tomatoes to cook to the thokku consistency. So, my special cooking tip here is that you can make this thokku in parallel while you are making lunch or dinner. 


The thokku goes very well with Idlis, Dosas and Chapatis. You can mix it with hot rice and enjoy Tomato Rice. You can mix it with Curd and make instant Tomato Raitha that will go so well with mixed rice and Adai etc.


Here is the recipe for the same.

 Do try and give me your feedback.

 I am sure your family will just love this finger licking thokku.


Tomato Thokku Recipe :


Preparation time : 7 minutes

Cooking time: 50-55 minutes

1 cup=250ml cup

Storage : The thokku can be stored for up to 10-15 days when stored in a clean, dry, odour free bottle. Keep it refrigerated.


Important Note: You can also use freshly crushed ginger and garlic instead of ginger-garlic paste. Make sure to crush them completely before adding. 


Ingredients : 


1 kg tomatoes (chopped)

1 teaspoon ginger garlic paste( I used store bought ginger garlic paste)

2.5 teaspoons Kashmiri Chilli Powder

1/8 teaspoon turmeric powder

1/4 teaspoon sugar/brown sugar/jaggery powder

Salt to taste


To temper:


3 tablespoons sesame oil

1 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds


Garnish:

2-3 teaspoons sesame oil + 1 teaspoon to coat the bottle


Do watch the video for the detailed method to make this delicious thokku.


You can watch the detailed steps to make the tomato thokku in the video belowπŸ‘‡


Method:

  1. Heat a heavy bottom kadai/wok with oil and temper with mustard seeds.
  2. Once the mustard seeds splutter, add the chopped tomatoes.

       Chef tip : If using freshly crushed ginger-garlic paste, then add it after the mustard seeds splutter, mix well and allow it to cook for a minute stirring continuously over low flame. 

   3. Now add the chopped tomatoes and create a well in the centre to add the ginger garlic paste.

   4. Let the paste cook for a minute.

   5. Now add turmeric powder, chilli powder and mix the tomatoes along with the spice powders.

   6. Add sugar and mix again.

   7. Cook the tomatoes over low flame, stirring every 3-5 minutes till all the excess water is absorbed and the tomatoes reduce in quantity.

   8. At this stage (this takes around 45 minutes from the start), add 2-3 teaspoons of sesame oil and keep stirring for 3-4 minutes over low flame and switch off.

  9. Once the tomato thokku is completely cool, transfer it to a clean, odour free and dry bottle. 

     Chef tip: Line the bottle with sesame oil before transferring the thokku for longer shelf life.


Your super delicious tomato thokku is now ready ! So yum!!!!

  

Happy Cooking!


With love,


Masterchefmom


You can get your copy of my first cookbook “My Genius Lunch Box” at the nearest bookstore  OR You can order my cook book online :

Amazon 

Flipkart




Saturday, November 21, 2020

One Pot Sambar Sadham | Easy One Pot Sambar Rice | Sambar Rice in Pressure Cooker | Gluten Free Recipe




Hi Supermoms,

Hope you are all safe and healthy and had a great Diwali with your family. Diwali means buying new clothes, equipments and appliances for yourself and for gifting. Well, I have been wanting to buy a new cooker for this festive season, among other things.

Buying a pressure cooker is always a very important decision for me. You will agree with me that pressure cookers are the most important appliance in the kitchen, which is the heart of any home.

 I want to share with you the important factors that I consider when I buy a cooker:

- One, it has to feel very comfortable in my hand. Be it while opening it, closing it, placing it on the stove, picking it up, washing it or simply placing it on the shelf.
- Two, It has to be feel sturdy and stable. I like my vessels tough and rugged.On top of that if they are aesthetically designed then it is double bonus.


- Three, It has to be a safe and secure, which means it should have heavy bottom, a lid that closes properly, gasket and valves that work perfectly during unforeseen emergencies
- Finally all spares like gaskets, valves etc should be easily available in the nearby markets.



So, my cooker purchase expedition ended up in me buying two cookers. A Prestige…and a Hawkins….hahaha…you must be wondering why two cookers! Well, you all know how much I cook! 😁😁


Having procured both of them, I went about checking them out in detail and this is what I found:

- The lid of the Prestige Svachh feels more solid and compact. This is very important to prevent unnecessary spillage. We want the flavour of the recipe intact and the nutrition preserved. Biggest bonus, is the fact that it will be easier to wash later. 
- The Prestige Svachh base fees solid and quite flat. This means I can use it on both gas stoves and induction tops. For me cooking on induction top is very important. It allows me to cook wherever, get additional cooking done in parallel and during days when I run out of gas suddenly. Also thanks to a good solid base, the cooker will remain looking good as new and won’t get out of shape in the long run.


- I also found the Prestige Svachh feels lighter. Again, the benefits of this is shorter cooking time.
- Finally I did the safety check, which is very important, The Prestige Svachh has this mini-metallic safety plug which ensures the release of built-up steam when the temperature and pressure within the cooker rise above the safety levels by simply melting away, thereby preventing any unforeseen situation.

I tried both out to decide which is going to be my primary cooker and which would be my back-up cooker. The recipe I cooked for this trial, was a yummy Mix Veg Sambar Rice on both of them to help me decide! 

You can watch the detailed recipe to make this super tasty One Pot Sambar hereπŸ‘‡


I am very excited to share this recipe because, it is so easy to make and the best part is that there is no need for any sambar powder. Yes, you are right! You can now cook this Mix Veg Sambar Rice, even if you don’t have Sambar powered at hand. This is a tried and tested recipe of mine that even my son cooks in his dorm. Now without delay, let’s start cooking!





Pressure Cooker Sambar Rice | Best One Pot Sambar Sadham Recipe By Masterchefmom


Preparation time: 10 minutes
Cooking time: 20 minutes
Serves :4
1 cup = 250 ml cup

Important Preparatory Steps: 

- Wash rice and dal along with fenugreek twice and soak them in 3 cups of water for at least 10 minutes. 
- You can also soak tamarind in 1.5 cups of warm water, filter and use. If using tamarind pulp, dilute the pulp in 1.5 cups of water. 

Ingredients:

1/2 cup rice
1/2 cup pigeon peas/toor dal
1/2 teaspoon fenugreek seeds
Lemon size tamarind (soaked in 1.5 cups warm water)
1/8 teaspoon turmeric powder
1.5 teaspoons Kashmiri chilli powder
3 teaspoons coriander powder
Salt to taste

Vegetables:

15-20 shallots/sambar onion
2 tomatoes(roughly chopped)
1 bell pepper (chopped)
1 carrot (peeled and chopped)
1 potato(peeled and chopped)
1/4 cup coriander leaves (optional)

To Temper:

2 teaspoons sesame oil
2 teaspoons ghee/clarified butter
1/2 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves

Method:

1.Heat the pressure cooker with oil and ghee.
2.Temper with mustard seeds, curry leaves and a pinch of asafoetida.
3.Now, add the shallots, tomatoes and other vegetables.
4.Add turmeric powder,Kashmiri chilli powder, salt and mix well.
5.Let it cook for 2-3 minutes over low flame. 
6.Now add the filtered tamarind juice and mix well.
7.Add the  rice and dal mixture along with the soaked water. 
8.Add coriander leaves (optional) and close the lid of the pressure cooker and add the weight.
9.Pressure cook over low/medium flame up to 4 whistles and switch off. 
10.Once the pressure releases, open the pressure cooker. 

Your super flavourful and delicious One Pot Cooker Sambar Sadham/ Sambar Rice  is now ready to be served!

Well, you must be eager to know in which cooker the Sambar Rice came out better, as I cooked in both. Clearly Svachh did the job faster. There was no spillage at all. I loved the perfect texture of sambar rice. The Sambar rice rightly cooked, not overcooked and I simply feel more at ease with Prestige. Best part is, I can use on an induction stove too... 

Do check out Prestige Svachh. It is available in Aluminium, Stainless Steel and Hard Anodised variants, in different sizes such as 1.5, 2L, 3L and 5L. It retails from INR 995 onwards and can be purchased at leading dealer outlets, Prestige Xclusive stores and major online portals.  

Well, I am going to enjoy this Mix-veg Sambar rice with freshly fried Appalam! Remember to try it out on your new Prestige Svachh and give me your feedback...

Happy Cooking!

With love,

Masterchefmom

Friday, November 20, 2020

Moong Dal Laddoo Recipe | How to make Moong Dal Laddoo at Home | Diwali Special Recipe By Masterchefmom

 

Hi Supermoms,


Happy Diwali !


Diwali is all about tradition. It reminds us to seek goodness in everything, stay connected with family and friends. This year, it is also a time to be hopeful for a healthier world.


Diwali for me is all about family get togethers and celebrating the festival in a traditional manner. In South India, we get up very early in the morning, take oil bath, wear new dress and burst crackers. Most importantly eat a lot of homemade sweets and snacks. In fact the best thing I like about Diwali is the family recipes that we still make and enjoy especially during this time. 



It also always reminds me of the sweets and snacks that I enjoyed every Diwali during the growing up years . Best part is that these family recipes are so healthy and delicious . One of them is the Nutritious Moong Dal Laddoo. My Mother-in-Law would hand pound the dal and sugar to retain the taste and nutrition. But let me tell you that I get the same taste when I grind them in my New Mixer Grinder. They have this amazing Nutri Pro feature that retains the nutrition of the ingredients even after grinding. I am so excited to use my new appliance this Diwali and can’t wait to share more recipes with all of you. But do try this nutritious moong dal laddoo and get ready to receive loads of compliments .

You can watch me make this Laddoo in this belowπŸ‘‡



Masterchefmom’s Moong Dal Laddoo:


Preparation time : 10 minutes

Cooking time : 15 minutes

1 cup = 200 ml cup

Makes : 20-25 moong dal Laddoos

Storage: Keeps good for up to 1 week


Ingredients : 


1 cup moong dal

1 cup sugar

2 cardamom pods

1 clove

3 tablespoons ghee ( adjust)

2 teaspoons grated pistachios

2 teaspoons dried rose petals



Method:


  1. Let us first dry roast the moong dal on low flame till the dal turns fragrant and  light brown .
  2. Now let us do the most important step in this recipe - grinding the roasted dal. Traditionally my Mother-in-Law would powder the dal in a stone grinder/silbatta as it would give unique taste and texture and we all know that silbatta preserves the nutrients in the food. Let me tell you that I get the same taste, texture and nutrition intact when I grind the dal in @Bajaj Mixer Grinder. It has the amazing ‘NUTRI PRO’ feature that preserves he nutrient content of the ingredients even after grinding. 
  3. Let us now powder the sugar. Pro-tip - You can add 2-3 cardamom pods along with sugar and grind .

       4. Add it the wide bowl and mix with a spoon. Pro-tip : You can add grated pistachios and

           rose petals for more richness        

       5. Heat ghee in a pan and add it to the ground dal and sugar mixture. 

       6. Mix with a spoon.

       7. Grease hands with ghee , pinch small portions and make laddoos.


Your super tasty and nutrition rich Moong dal laddoos are now ready , just in time for the special occasion. 



Do try out and share your feedback with me.


Wishing you and your family a very Happy and Joyous Deepavali. 


Happy Cooking!


With love,


Masterchefmom




P.S:


You can get your copy of my first cookbook “My Genius Lunch Box” at the nearest bookstore  OR You can order my cook book online :

Amazon 

Flipkart


Thursday, November 12, 2020

Sweet Thukkada | Sweet Maida Biscuit | Shankarpali | Shakarpara |Shakkarpara Recipe

Dear Supermoms,


Don’t we all love to eat crispy, crunchy tit bits in the late afternoons especially during the tea time. 

Most of these finger popping eats are either salty snacks or spicy savouries. What if I were to tell you that, you can indulge in sweet and crispy tit-bits, that would not just satisfy your craving during your tea time but also delight the children in your house. 


Yes, I am talking about my Sweet Thukkada, a delicious home made snack that you must try this Diwali. We normally make these during Diwali time at our household and it definitely helps in shift your kids and family members from eating unhealthy store bought chips and snacks at least during this season.

 It is easy to make in bulk and can be stored for few days for us to indulge in.

 Now, let me share this delicious recipe with all of you. 



Sweet Thukkada | Shankarpali |Shakarpara 


Preparation time : 5 minutes

Cooking time :20 minutes

1 cup =250 ml cup 



Ingredients : 


1 cup maida/all purpose flour

1 cup sugar

4 teaspoons ghee/clarified butter

Pinch of salt

Oil to fry


For detailed step by step explanation, do check out the video below πŸ‘‡


Method :

  1. To a wide bowl add flour and salt.
  2. Mix well and add ghee.
  3. Mix to incorporate the ghee into the flour.
  4. Add water little at a time to make a soft dough.
  5. Divide the dough into two halves.
  6. Dust a working surface and roll them out thin. 

     7. Using a knife make small square or diamond shape cuts. 

     8. Heat oil in a kadai and when the oil reaches the right temperature, start frying the thukkada in batches.

     Chef tip: Drop one thukkada and check if it instantly sizzles and floats to the top. If it does,  then the oil is ready for frying. Keep the gas on low flame while frying the thukkada.

     9. Once the sizzling stops, drain the fried thukkada into a kitchen towel or leaf plate.

    10. Add a cup of sugar into a kadai or heavy bottom vessel and pour 1/4 cup water over it.

    11. Place the kadai over low/medium flame and allow the sugar to completely melt and come to a boil.

    12. The sugar syrup needs to come to a string consistency. 

     Chef tip: Add few drops of the syrup into a small bowl of water. The syrup should not mix with water.

    13. Now add the fried thukkada into the sugar syrup and continue to stir the mixture on low flame till the sugar crystallises and the thukkada will become non-sticky.


Delicious and super festive Sweet Thukkada is now ready !! Once cool, you can transfer the sweet thukkada into an air tight container/jar and store it up to even ten days. 



Happy Diwali to everyone.


Happy Cooking !


With love,


Masterchefmom


P.S:


You can get your copy of my first cookbook “My Genius Lunch Box” at the nearest bookstore  OR You can order my cook book online :

Amazon 

Flipkart

Friday, October 30, 2020

Channa Sundal | Navratri Special Sundal Recipe | Gluten Free And Vegan Recipe

 Hi Supermoms,


I have tried to share as many sundal recipes as possible for this Navratri 2020. This has been possible only because of your consistent love and appreciation you have given to my posts. I am forever grateful to all of you. Also I hope you had a great Navratri and Dussehra. How did you celebrate Navratri this year? Did you miss visiting your friends and families golu this year or were you happy that you could see more golus this year through Zoom and GoogleMeet?  


For me, the new-normal meant celebrating Navratri virtually with friends and family. The online Navratri pooja with my friends everyday kept the festive spirits alive. Though I could not personally share the sundal with them , I was happy that I could virtually share the neivedyams everyday with them. 


In this blog, I am going to share my favourite Sundal recipe. Out of all the varieties of Sundal that I made this Navratri, this sundal is an important one and possibly the most popular one across many households. Yes, you guessed it right. It is the chickpeas or the Garbanzo beans sundal. This Sundal is made in a popular way throughout the year and in a slightly different way during Navratri. I have already shared the popular Garbanzo beans sundal recipe on the blog. Do check that out.  


Today, I am sharing the Navratri version of this sundal. For those of you new to Sundal, Sundal is a popular evening snack in South India . Easy to make and tastes so amazing. A healthy anytime snack for the entire family. 


Now, let’s start cooking the Navratri Chickpea Sundal.






Kondakadalai Sundal /Garbanzo Beans Sundal:


Preparation time : 8 hours 

Cooking time : 35 minutes

 Serves: 6

Special Equipment/Vessel : pressure cooker



Ingredients:

1 cup chick peas ( kabuli chana) 

salt (to taste)


To grind:

1/2 cup fresh coconut

2-3 green chillies


For tempering :


1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon split black gram /urad dal

1/2 teaspoon Bengal gram /channa dal

1 sprig curry leaves 


Garnish:

1/2 cup carrot (grated)

1 teaspoon lemon juice 





Method:


1.Soak chick peas for eight hours, drain the excess water and pressure cook

with just 1-2 cups of water and half teaspoon salt.

2. Heat a kadai/wok/pan with oil and temper with mustard seeds,channa dal,

urad dal .

3. When the mustard seeds splutter add the cooked chick peas ( after

draining the excess water) and adjust salt.

4. Add the ground coconut and green chillies.

5. Add grated carrots, mix well and allow it to cook for 1-2 minutes and switch off. 

6.Add a dash of freshly squeezed lemon juice.


Your kondakadalai sundal/chickpea sundal  is ready !





Do try and share your feedback with me. 

Happy Cooking!

With love,

Masterchefmom

P.S :

You can get your copy of my first cookbook “My Genius Lunch Box” at the nearest bookstore  OR You can order my cook book online :

Amazon 

Flipkart


Follow Masterchefmom and be a part of this lovely family:

Instagram

Facebook

Twitter

YouTube



Peanut Sundal | Protein Rich Snack| Gluten Free And Vegan Recipe



Dear Supermoms,


Wishing you all a very Happy Navratri. 


Everybody loves Peanuts. Roasted, Fried, Boiled, Salted, inside a chikki and off late Snickers too. How can we not do Sundal with it. Peanut Sundal is one of the most popular sundal at our home. It features on the Navratri menu every year. 


The best part of this sundal is the way the freshly ground sundal masala complements boiled peanuts and takes the taste to a different level. Hope you try it and get compliments from your family.


A quick tip on Sundal Masala Powder: Make a larger batch and bottle it so that you can use this masala/podi in other varieties of sundal too. 


Here is a quick way to make Peanut Sundal. 


Peanut Sundal/Kadalai Sundal :


Preparation time: 2 hours

Cooking time: 20 minutes

Serves:4

1 cup=250 ml cup


Ingredients :


1 cup raw peanuts

1/2 cup grated coconut

Salt to taste


For Sundal Masala/sundal podi:


1.5 teaspoons channa dal

1.5 teaspoons urad dal

2 dry red chilli

10 curry leaves (optional)


For tempering:


2 teaspoons oil

1/2 teaspoon mustard seeds

1 dry red chilli

1 sprig curry leaves


You can watch the step by step method and plenty of cooking tips in my Peanut Sundal Youtube Video πŸ‘‡


Method:


  1. Soak raw peanuts for minimum of 2-3 hours.
  2. Pressure cook the soaked peanuts in 2 cups of water and 1/2 teaspoon of salt for 3 whistles over medium flame. 
  3. Dry roast the ingredients given for the sundal podi/sundal masala and powder it.
  4. Once the pressure releases, drain the excess water and set the cooked peanuts aside.
  5. Heat a wide pan with oil and temper with ingredients given for the same. 
  6. Add the peanuts ,salt and mix well .
  7. Now add the sundal podi and mix well for 1 minute.
  8. Switch off and add fresh grated coconut.


Your delicious Peanut Sundal is now ready for neivedyam or can be served as a protein rich anytime snack.





Happy Cooking!


With love,


Masterchefmom


P.S:


You can get your copy of my first cookbook “My Genius Lunch Box” at the nearest bookstore  OR You can order my cook book online :

Amazon 

Flipkart


Follow Masterchefmom and be a part of this lovely family:

Instagram

Facebook

Twitter

YouTube



Sweet Sundal | Lobia Sweet Sundal | Karamani Vella Sundal| Healthy Dessert | Gluten Free And Vegan


Dear Supermoms,


Happy Navratri to everyone. 


South Indian Navratri is incomplete without Sundal. I have been sharing different Sundal recipes and happy to see so many comments and feedback to my Instagram posts and YouTube videos. While Sundal is enjoyed by all, sometimes it is difficult to make Children love it the same way as adults. Here is a Sundal receipe that is sure to attract the taste buds of the young ones too. This is a great after school snack.


This is a deliciously sweet Sundal recipe using lobia/‘black eyed peas. Not only is it tasty but healthy too. The best part of today’s recipe is that I am making it in one pot and also there is no soaking involved. The entire dish can be made within 15-20 minutes. 


You can use both varieties of lobia to make this Sundal. Also, there is no refined sugar and any oil/ghee involved in the recipe. It is made using jaggery. Jaggery is called “Vellam” in Tamil and so we call this “Vella Karamani Sundal". The taste is further enhanced by fresh coconut. Optionally you can add longer strands of grated coconut will make the sundal even more scrumptious. You can also add pomegranate pearls, carrot and finely chopped apple into the sundal to make it more appealing and more nutritious.  


You can also check out my Sprouts Vella Sundal/Green Gram Sprouts Sweet Sundal recipe. 


Be sure to make this sundal for neivedyam/prashad and share your feedback with me.



Sweet Sundal/Sweet Lobia Sundal /Vella Karamani Sundal:


Preparation time: 2 minutes

Cooking time:15 minutes

1 cup =250 ml cup

Serves:4


Ingredients:


1 cup black eyed peas/lobia

2 cups water

Large pinch of salt

1/4 teaspoon cardamom powder

3/4 cup powdered jaggery

1/2 cup fresh coconut(grated)


You can watch the detailed step by step method to make this sweet sundal along with various cooking tips and tricks πŸ‘‡


Method:


  1. Wash lobia twice, add 2 cups of water and pressure cook unto 3 whistles and switch off.
  2. Once the pressure releases, place the cooker back on medium flame and add the jaggery powder.
  3. Allow the excess water to get absorbed by the black eyed peas.
  4. Add cardamom powder and mix well.
  5. Once the excess water has evaporated, add coconut, mix and switch off.


Your delicious Sweet Sundal is now ready !!



Do try and share your feedback with me.


Happy Cooking!


With love,


Masterchefmom



P.S:


You can get your copy of my first cookbook “My Genius Lunch Box” at the nearest bookstore  OR You can order my cook book online :

Amazon 

Flipkart


Follow Masterchefmom and be a part of this lovely family:

Instagram

Facebook

Twitter

YouTube

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